Abstract：
:It is hypothesized that rapeseed lecithins may have different emulsifying and antioxidant properties in delivering fish oil compared to soy lecithin based on previous studies. The results showed that in vitro antioxidant activities of rapeseed lecithins were stronger than those of soy lecithin. Emulsions stabilized by rapeseed based lecithins and DATEM were stable over 3 months at 4 °C, whereas the creaming of emulsions containing soy lecithin started immediately after its preparation. Zeta-potential of rapeseed lecithins was higher than soy lecithin and DATEM, which partially contributed to the emulsion stability. Although the particle sizes of emulsions prepared by rapeseed lecithins increased after 14 days storage, no creaming was observed. Lipid oxidation as indicated by TBARS values suggested that DATEM was the most unfavorable, followed by soy lecithin. It is concluded that rapeseed lecithins are better than soy lecithin and DATEM in terms of emulsion stability and antioxidant capability, respectively.
journal_name
Food Chemjournal_title
Food chemistryauthors
Li J,Pedersen JN,Anankanbil S,Guo Zdoi
10.1016/j.foodchem.2018.05.053subject
Has Abstractpub_date
2018-10-30 00:00:00pages
233-240eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30850-1journal_volume
264pub_type
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