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Behavior of malondialdehyde in oil-in-water emulsions

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Abstract
The impact of temperature, emulsifier, and protein type on the reactivity of malondialdehyde in oil-in-water emulsions was elucidated Malondialdehyde recoveries in aqueous buffer, protein solutions, saturated oil, and fully hydrogenated coconut oil-in-water emulsions stabilized by whey proteins or Tween 20 at 4 or 40 degrees C were compared. At both temperatures, the reactivity of malondialdehyde in aqueous buffer was the same. In protein solutions, malondialdehyde concentrations were reduced further and its decrease was protein-dependent. Similar trends were found for emulsions. Surprisingly; malondialdehyde was very reactive in saturated oil because only 1596 was recovered at 40 degrees C. However, file degradation in oil proved to be strongly temperature-dependent; at 4 degrees C, losses amounted to only 8%. This study revealed that malondialdehyde is a very reactive molecule, both in the presence and absence of proteins Its use as a general oxidation marker should therefore be considered with care.
Keywords
reactivity, oil-in-water emulsions, Malondialdehyde, food proteins, oxidation marker, PROTEIN-STABILIZED EMULSIONS, ACID REACTIVE SUBSTANCES, LIPID OXIDATION, PEROXIDATION PRODUCTS, PEPTIDES, IMPACT, MALONALDEHYDE, SURFACTANT, SYSTEMS, FAT

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Citation

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MLA
Vandemoortele, Angelique, and Bruno De Meulenaer. “Behavior of Malondialdehyde in Oil-in-water Emulsions.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 63.23 (2015): 5694–5701. Print.
APA
Vandemoortele, A., & De Meulenaer, B. (2015). Behavior of malondialdehyde in oil-in-water emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 63(23), 5694–5701.
Chicago author-date
Vandemoortele, Angelique, and Bruno De Meulenaer. 2015. “Behavior of Malondialdehyde in Oil-in-water Emulsions.” Journal of Agricultural and Food Chemistry 63 (23): 5694–5701.
Chicago author-date (all authors)
Vandemoortele, Angelique, and Bruno De Meulenaer. 2015. “Behavior of Malondialdehyde in Oil-in-water Emulsions.” Journal of Agricultural and Food Chemistry 63 (23): 5694–5701.
Vancouver
1.
Vandemoortele A, De Meulenaer B. Behavior of malondialdehyde in oil-in-water emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2015;63(23):5694–701.
IEEE
[1]
A. Vandemoortele and B. De Meulenaer, “Behavior of malondialdehyde in oil-in-water emulsions,” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 63, no. 23, pp. 5694–5701, 2015.
@article{6834433,
  abstract     = {The impact of temperature, emulsifier, and protein type on the reactivity of malondialdehyde in oil-in-water emulsions was elucidated Malondialdehyde recoveries in aqueous buffer, protein solutions, saturated oil, and fully hydrogenated coconut oil-in-water emulsions stabilized by whey proteins or Tween 20 at 4 or 40 degrees C were compared. At both temperatures, the reactivity of malondialdehyde in aqueous buffer was the same. In protein solutions, malondialdehyde concentrations were reduced further and its decrease was protein-dependent. Similar trends were found for emulsions. Surprisingly; malondialdehyde was very reactive in saturated oil because only 1596 was recovered at 40 degrees C. However, file degradation in oil proved to be strongly temperature-dependent; at 4 degrees C, losses amounted to only 8%. This study revealed that malondialdehyde is a very reactive molecule, both in the presence and absence of proteins Its use as a general oxidation marker should therefore be considered with care.},
  author       = {Vandemoortele, Angelique and De Meulenaer, Bruno},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keywords     = {reactivity,oil-in-water emulsions,Malondialdehyde,food proteins,oxidation marker,PROTEIN-STABILIZED EMULSIONS,ACID REACTIVE SUBSTANCES,LIPID OXIDATION,PEROXIDATION PRODUCTS,PEPTIDES,IMPACT,MALONALDEHYDE,SURFACTANT,SYSTEMS,FAT},
  language     = {eng},
  number       = {23},
  pages        = {5694--5701},
  title        = {Behavior of malondialdehyde in oil-in-water emulsions},
  url          = {http://dx.doi.org/10.1021/acs.jafc.5b01780},
  volume       = {63},
  year         = {2015},
}

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