Effect of α-tocopherol on the oxidative stability of horse oil-in-water emulsion during storage

Horse oil-in-water (O/W) emulsions were prepared and α-tocopherol was added at 0, 100, 200, and 500 ppm (α-T0, α-T100, α-T200, α-T500) to enhance its oxidative stability. Mean particle diameters of the O/W emulsions were 243–299 nm. Zeta potential values increased with the addition of α-tocopherol;...

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Bibliographic Details
Published in:Food science and biotechnology 2023-04, Vol.32 (5), p.639-645
Main Authors: Park, Youn Hyung, Shin, Jaehong, Kim, Hyun Jung
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Emulsions
Food Science
Horses
Lipid peroxidation
Lipids
Nutrition
Oil
Oxidation
Particle size distribution
Research Article
Shelf life
Size distribution
Stability
Thiobarbituric acid
Tocopherol
Zeta potential
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Summary:Horse oil-in-water (O/W) emulsions were prepared and α-tocopherol was added at 0, 100, 200, and 500 ppm (α-T0, α-T100, α-T200, α-T500) to enhance its oxidative stability. Mean particle diameters of the O/W emulsions were 243–299 nm. Zeta potential values increased with the addition of α-tocopherol; however, they decreased during storage at 40 °C for 30 days. Particle size distribution of the O/W emulsion with α-tocopherol remained the same as that of α-T0. For lipid oxidation, the peroxide values of α-T0 and α-T500 were greatly increased from 2.96 and 2.89 to 13.76 and 12.46 mmol/kg oil, respectively, after 30 days. The α-T100 and α-T200 maintained lower peroxide values than other emulsions. Thiobarbituric acid-reactive substance values of α-T0 and α-T500 were higher than those of α-T100 and α-T200. These results indicate that the addition of α-tocopherol from 100 to 200 ppm to the horse oil-in-water emulsion effectively improves its oxidative stability during storage.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-022-01216-7