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Impact of pH, ferrous ions, and tannic acid on lipid oxidation in plant-based emulsions containing saponin-coated flaxseed oil droplets

文献类型： 外文期刊

作者： Li, Ruyi 1 ; Dai, Taotao 2 ; Zhou, Wei 1 ; Fu, Guiming 2 ; Wan, Yin 2 ; McClements, David Julian 3 ; Li, Jihua 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Key Lab Trop Crop Prod Proc, Minist Agr & Rural Affairs, Agr Prod Proc Res Inst, Zhanjiang 524001, Guangdong, Peoples R China

2.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

3.Univ Massachusetts, Dept Food Sci, Biopolymers & Colloids Lab, Amherst, MA 01003 USA

4.Hainan Key Lab Storage & Proc Fruits & Vegetables, Zhanjiang 524001, Guangdong, Peoples R China

关键词： Flaxseed oil-in-water emulsion; Tannic acid; Ferrous ions; pH values; Lipid oxidation

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2020 年 136 卷

页码：

收录情况： SCI

摘要： The influence of pH (pH 3, 5 and 7), ferrous ions (0 or 100 mu M Fe2+), and tannic acid (0 to 0.1% TA) on the rate of lipid oxidation in plant-based emulsions containing quillaja saponin-coated flaxseed oil droplets was studied. Tannic acid formed complexes with Fe2+ whose properties depended on TA:Fe2+ ratio and pH. Emulsions were incubated at 37 degrees C in the dark, and changes in their particle size, surface potential, appearance, microstructure, and lipid oxidation status were monitored over time. The initial zeta-potential and mean particle diameter of the emulsions were - 68 mV and 0.18 mu m, respectively. In the absence of TA, the particle size increased appreciably during storage due to droplet coalescence, as rapid oxidation occurred. In the presence of TA, the emulsions were more resistant to both droplet aggregation and lipid oxidation, as a result of its strong ferrous ion-binding properties. The lipid oxidation rate increased with decreasing pH, which was attributed to an increase in ferrous ion's water-solubility and activity in acidic solutions. The addition of Fe2+ greatly accelerated lipid oxidation, but the oxidation rate was decreased by also adding TA. These results suggest that tannic acid is an effective antioxidant in emulsions, which can be attributed to its ferrous ion-chelation properties.

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