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Impact Of Chemical And Physical Properties On The Ability Of Antioxidants To Inhibit Lipid Oxidation In Foods, Jean Alamed
Impact Of Chemical And Physical Properties On The Ability Of Antioxidants To Inhibit Lipid Oxidation In Foods, Jean Alamed
Masters Theses 1911 - February 2014
Lipid oxidation is a major problem in foods resulting in alteration of texture, appearance, off flavors, aroma and decreased nutritional quality. The ability of compounds to inhibit lipid oxidation in foods is dependent on both physical and chemical properties. The effects of heating (50-90°C), ethylenediaminetetraacetic acid (EDTA), and calcium on the oxidative and physical stability of salmon oil-in-water emlusions were investigated in the first study. Oil-in-water emulsions were prepared with 2% salmon oil, stabilized by 0.2% Brij 35 at pH 7. Above 2.5 μM, EDTA dramatically decreased lipid oxidation in all samples. Addition of calcium to emulsions containing 7.5 μM …