Skip to main content
SpringerLink
Log in

Oxidation of Methyl Linoleate in Oil-in-Water Micro- and Nanoemulsion Systems

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Oxidation of methyl linoleate in O/W emulsions having droplets of median diameters ranging from 17 nm to 8.0 μm was carried out at 40°C. The oxidation process was analyzed on the basis of a kinetic equation of the autocatalytic type. The induction period was found to be shorter and the oxidation rate constant lower for emulsions with smaller oil droplets. The stoichiometry between methyl linoleate and oxygen was observed to be independent of both the size of oil droplet and the type of the surfactant and was found to be unity during the early stage of the oxidation. However, more oxgen was consumed in the oxidation of the methyl linoleate in the later half of the oxidation process.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. Choe E, Min DB (2006) Mechanisms and factors for edible oil oxidation. Compre Rev Food Sci Food Safety 5:169–186

    Article  CAS  Google Scholar 

  2. Frankel EN, Huang S-W, Kanner J, German JB (1994) Interfacial phenomena in the evaluation of antioxidants: bulk vs emultion. J Agric Food Chem 42:1054–1059

    Article  CAS  Google Scholar 

  3. Hu M, McClements DJ, Decker EA (2004) Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions. J Agric Food Chem 52:5272–5276

    Article  CAS  Google Scholar 

  4. Let MB, Jacobsen C, Pharm KA, Meter AS (2005) Protection against oxidation of fish-oil-enriched milk emulsions through addition of rapeseed oil or antioxidants. J Agric Food Chem 53:5429–5437

    Article  CAS  Google Scholar 

  5. Let MB, Jacobsen C, Meyer AS (2007) Ascorbyl palmitate, gamma-tocopherol, EDTA affect lipid oxidation in fish oil enriched salad fressing differently. J Agric Food Chem 55:2369–2375

    Article  CAS  Google Scholar 

  6. Huang S-W, Satué-Gracia T, Frankel EN, German JB (1999) Effect of lactoferrin on oxidative stability of corn oil emulsions and liposomes. J Agric Food Chem 47:1356–1361

    Article  CAS  Google Scholar 

  7. Hu M, McClements DJ, Decker EA (2003) Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. J Agric Food Chem 51:1696–1700

    Article  CAS  Google Scholar 

  8. Djordjevic D, Crecaci L, Alamed J, McClements DJ, Dicker EA (2008) Chemical and physical stability of protein- and gum arabic-stabilized oil-in-water emulsions containing limonene. J Food Sci 73:C137–C172

    Article  Google Scholar 

  9. Donnelly JL, Decker EA, McClements DJ (1998) Iron-catalyzed oxidation of Menhaden oil as affected by emulsifiers. J Food Sci 63:997–1000

    CAS  Google Scholar 

  10. Mancuso JR, McClements DJ, Decker EA (1999) The effects of surfactant type, pH, chelators on the oxidation of salmon oil-in-water emulsions. J Agric Food Chem 47:4112–4116

    Article  CAS  Google Scholar 

  11. Osborn HT, Akoh CC (2004) Effect of emulsifier type, droplet size, and oil concentration on lipid oxidation in structured lipid-based oil-in-water emulsions. Food Chem 84:451–456

    Article  CAS  Google Scholar 

  12. Let MB, Jacobsen C, Sørensen AD, Meyer AS (2007) Homogenization conditions affect the oxidative stability of fish oil enriched milk: lipid oxidation. J Agric Food Chem 55:1773–1778

    Article  CAS  Google Scholar 

  13. Sørensen AD, Baron CP, Let MB, Brüggenmann DA (2007) Homogenization conditions affect the oxidative stability of fish oil enriched milk: oxidation linked to changes in protein composition at the oil-water interface. J Agric Food Chem 55:1781–1789

    Article  Google Scholar 

  14. Lethuaut L, Métro F, Genot C (2002) Effect of droplet size on lipid oxidation rates of oil-in-water emulsions stabilized by protein. J Am Oil Chem Soc 79:425–430

    Article  CAS  Google Scholar 

  15. Nakaya K, Ushio H, Matsukawa S, Shimizu M, Ohshima T (2005) Effects of droplet size on the oxidative stability of oil-in-water emulsions. Lipids 40:501–507

    Article  CAS  Google Scholar 

  16. Özilgen S, Özilgen M (1990) Kinetic model of lipid oxidation in foods. J Food Sci 55:498–501, 536

    Google Scholar 

  17. Adachi S, Ishiguro T, Matsuno R (1995) Autoxidation kinetics for fatty acids and their esters. J Am Oil Chem Soc 72:547–551

    Article  CAS  Google Scholar 

  18. Ishido E, Minemoto Y, Adachi S, Matsuno R (2001) Oxidation of linoleic acid and methyl linoleate mixed with saturated fatty acid or its methyl ester. Lebensm-Wiss u Technol 34:234–238

    Article  CAS  Google Scholar 

  19. Satoh K (1954) Molecular volume at boiling point. In: Estimation methods of physical properties (in Japanese). Maruzen, Tokyo, pp 150–152

    Google Scholar 

  20. Adachi S, Ishiguro T, Matsuno R (1995) Thermal analysis of autoxidation of ethylesters of n-3 and n-6 fatty acids. Food Sci Technol Int 1:1–4

    Article  Google Scholar 

Download references

Acknowledgments

This study was financially supported as the Food Nanotechnology Project by the Ministry of Agriculture, Forestry, and Fisheries, Japan. The surfactants, Sunsoft® Q-12Y and SY-Glyster® ML-750, were supplied by Taiyo Kagaku (Yokkaichi, Japan) and Sakamoto Yakuhin Kogyo (Osaka, Japan), respectively.

Author information

Authors and Affiliations

  1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, 606-8502, Japan

    Haruka Imai, Tetsuzo Maeda, Motohiro Shima & Shuji Adachi

Authors
  1. Haruka Imai
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Tetsuzo Maeda
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Motohiro Shima
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Shuji Adachi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Shuji Adachi.

About this article

Cite this article

Imai, H., Maeda, T., Shima, M. et al. Oxidation of Methyl Linoleate in Oil-in-Water Micro- and Nanoemulsion Systems. J Am Oil Chem Soc 85, 809–815 (2008). https://doi.org/10.1007/s11746-008-1257-3

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-008-1257-3

Keywords

Search

Navigation