Oxidative stability of emulsions fortified with iron: the role of liposomal phospholipids

Cengiz A., Kahyaoglu T., Schroen K., Berton-Carabin C.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.99, sa.6, ss.2957-2965, 2019 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 99 Sayı: 6
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1002/jsfa.9509
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2957-2965
  • Anahtar Kelimeler: iron, liposomes, encapsulation, oil-in-water emulsions, lipid oxidation, whey proteins, Tween 20, IN-WATER EMULSIONS, PHYSICOCHEMICAL PROPERTIES, LIPID OXIDATION, FERROUS SULFATE, FATTY-ACID, PH, ENCAPSULATION, PEROXIDATION, EMULSIFIERS, TOCOPHEROL
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

BACKGROUND Interest in supplementing food with iron to counteract dietary deficiencies has been on the rise in recent years. A major challenge is the pro-oxidant activity of soluble iron, which compromises the chemical stability of the enriched food products. This problem could be mitigated by encapsulating iron, to physically keep it separated from oxidizable substrates, such as unsaturated fatty acids. In the present work, the physical and chemical stability of surfactant- or protein-stabilized oil-in-water emulsions fortified with iron was investigated.