Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics
Abstract Lipid oxidation in emulsions is hypothesised to increase with decreasing droplet size, as this increases the specific oil–water interfacial area, where lipid oxidation is expected to be initiated. In literature, however, contradictory results have been reported, which can be caused by confo...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2024-04-01
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| Series: | Scientific Reports |
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| Online Access: | https://doi.org/10.1038/s41598-024-59170-9 |
| _version_ | 1797199490094989312 |
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| author | Sten ten Klooster Vincent J. P. Boerkamp Marie Hennebelle John P. M. van Duynhoven Karin Schroën Claire C. Berton-Carabin |
| author_facet | Sten ten Klooster Vincent J. P. Boerkamp Marie Hennebelle John P. M. van Duynhoven Karin Schroën Claire C. Berton-Carabin |
| author_sort | Sten ten Klooster |
| collection | DOAJ |
| description | Abstract Lipid oxidation in emulsions is hypothesised to increase with decreasing droplet size, as this increases the specific oil–water interfacial area, where lipid oxidation is expected to be initiated. In literature, however, contradictory results have been reported, which can be caused by confounding factors such as the oil droplet polydispersity and the distribution of components between the available phases. In this work, monodisperse surfactant-stabilised emulsions with highly controlled droplet sizes of 4.7, 9.1, and 26 µm were produced by microfluidic emulsification. We show that lipid oxidation increases with decreasing droplet size, which we ascribe to the increased contact area between lipids and continuous phase prooxidants. Besides, a significant amount of oxygen was consumed by oxidation of the surfactant itself (Tween 20), an effect that also increased with decreasing droplet size. These insights substantiate the importance of controlling droplet size for improving the oxidative stability of emulsions. |
| first_indexed | 2024-04-24T07:16:35Z |
| format | Article |
| id | doaj.art-ad31745743cf4ef5a0fa1d5be2a3b46e |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-04-24T07:16:35Z |
| publishDate | 2024-04-01 |
| publisher | Nature Portfolio |
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| series | Scientific Reports |
| spelling | doaj.art-ad31745743cf4ef5a0fa1d5be2a3b46e2024-04-21T11:18:21ZengNature PortfolioScientific Reports2045-23222024-04-0114111110.1038/s41598-024-59170-9Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidicsSten ten Klooster0Vincent J. P. Boerkamp1Marie Hennebelle2John P. M. van Duynhoven3Karin Schroën4Claire C. Berton-Carabin5Laboratory of Food Process Engineering, Wageningen University and ResearchLaboratory of Food Chemistry, Wageningen University and ResearchLaboratory of Food Chemistry, Wageningen University and ResearchUnilever Food Innovation CentreLaboratory of Food Process Engineering, Wageningen University and ResearchLaboratory of Food Process Engineering, Wageningen University and ResearchAbstract Lipid oxidation in emulsions is hypothesised to increase with decreasing droplet size, as this increases the specific oil–water interfacial area, where lipid oxidation is expected to be initiated. In literature, however, contradictory results have been reported, which can be caused by confounding factors such as the oil droplet polydispersity and the distribution of components between the available phases. In this work, monodisperse surfactant-stabilised emulsions with highly controlled droplet sizes of 4.7, 9.1, and 26 µm were produced by microfluidic emulsification. We show that lipid oxidation increases with decreasing droplet size, which we ascribe to the increased contact area between lipids and continuous phase prooxidants. Besides, a significant amount of oxygen was consumed by oxidation of the surfactant itself (Tween 20), an effect that also increased with decreasing droplet size. These insights substantiate the importance of controlling droplet size for improving the oxidative stability of emulsions.https://doi.org/10.1038/s41598-024-59170-9Monodisperse emulsionsLipid oxidationMicrofluidicsDroplet sizeSurfactants |
| spellingShingle | Sten ten Klooster Vincent J. P. Boerkamp Marie Hennebelle John P. M. van Duynhoven Karin Schroën Claire C. Berton-Carabin Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics Scientific Reports Monodisperse emulsions Lipid oxidation Microfluidics Droplet size Surfactants |
| title | Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics |
| title_full | Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics |
| title_fullStr | Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics |
| title_full_unstemmed | Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics |
| title_short | Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics |
| title_sort | unravelling the effect of droplet size on lipid oxidation in o w emulsions by using microfluidics |
| topic | Monodisperse emulsions Lipid oxidation Microfluidics Droplet size Surfactants |
| url | https://doi.org/10.1038/s41598-024-59170-9 |
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