KMID : 1007520230320050639
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Food Science and Biotechnology 2023 Volume.32 No. 5 p.639 ~ p.645
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Effect of ¥á-tocopherol on the oxidative stability of horse oil-in-water emulsion during storage
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Park Youn-Hyung
Shin Jae-Hong Kim Hyun-Jung
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Abstract
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Horse oil-in-water (O/W) emulsions were prepared and ¥á-tocopherol was added at 0, 100, 200, and 500 ppm (¥á-T0, ¥á-T100, ¥á-T200, ¥á-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 ¥á-tocopherol; however, they decreased during storage at 40 ¡ÆC for 30 days. Particle size distribution of the O/W emulsion with ¥á-tocopherol remained the same as that of ¥á-T0. For lipid oxidation, the peroxide values of ¥á-T0 and ¥á-T500 were greatly increased from 2.96 and 2.89 to 13.76 and 12.46 mmol/kg oil, respectively, after 30 days. The ¥á-T100 and ¥á-T200 maintained lower peroxide values than other emulsions. Thiobarbituric acid-reactive substance values of ¥á-T0 and ¥á-T500 were higher than those of ¥á-T100 and ¥á-T200. These results indicate that the addition of ¥á-tocopherol from 100 to 200 ppm to the horse oil-in-water emulsion effectively improves its oxidative stability during storage.
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KEYWORD
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Horse oil, Oil-in-water emulsion, Emulsion stability, ¥á-Tocopherol, Oxidation
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