Assistant Professor Florida State University Tallahassee, Florida, United States
Abstract: In this talk, we report a mechanism through which NaCl could help inhibit the lipid oxidation of sodium dodecyl sulfate (SDS)-stabilized oil-in-water (O/W) emulsions. We found that NaCl significantly lowered the critical micelle concentration (CMC) of SDS, which further led to greater amounts of lipid hydroperoxides being solubilized by SDS micelles into the aqueous phase of the emulsion. NaCl also altered the distribution of δ-tocopherol between the aqueous and oil phase of the emulsion. Such changes in the physical locations of lipid hydroperoxides and δ-tocopherol were responsible for the improved oxidative stability of NaCl-added O/W emulsions in the absence or presence of δ-tocopherol. This reported mechanism could provide a better understanding of the oxidative stability of food emulsions containing salts.
