Enhancing the oxidative stability of algal oil emulsions by adding sweet orange oil: Effect of essential oil concentration

Food Chem. 2021 Sep 1:355:129508. doi: 10.1016/j.foodchem.2021.129508. Epub 2021 Mar 8.

Abstract

The effects of sweet orange essential oil (SOEO) concentration (0-12.5% of oil phase) on the physical stability, oxidative stability, and interfacial composition of algal oil-in-water emulsions containing sodium caseinate-coated oil droplets was examined. SOEO addition had no influence on the microstructure and physical stability of the algal oil emulsions. The addition of SOEO enhanced the oxidation stability of algal oil emulsion. As an example, the values of algal oil emulsions with 0 and 10% SOEO were 198 and 100 mmol/kg algal oil after 16 days of accelerated oxidation, respectively. The absorbed protein level was higher in the algal oil emulsion containing 10% SOEO (70%) than in 0% SOEO (57%). This result suggested that the presence of SOEO enhanced the interfacial thickness, possibly by interacting with the casein molecules. A thicker protein layer may have helped to retard the oxidation of the omega-3 oils inside lipid droplets.

Keywords: Algal oil; Emulsion; Interaction; Omega-3 fatty acids; Oxidative stability; Sodium caseinate.

MeSH terms

  • Caseins / chemistry
  • Emulsions
  • Fatty Acids, Omega-3 / chemistry
  • Oils, Volatile / chemistry*
  • Oxidation-Reduction
  • Plant Oils / chemistry*
  • Water / chemistry

Substances

  • Caseins
  • Emulsions
  • Fatty Acids, Omega-3
  • Oils, Volatile
  • Plant Oils
  • Water
  • orange oil