Effect of Oil-Droplet Diameter on Lipid Oxidation in O/W Emulsions.

The effect of oil-droplet diameter on lipid oxidation in O/W emulsions is unclear, and conflicting results have been reported. These conflictions may be due to different experimental conditions being used, such as the type of oil, the type of emulsifier, temperature, and the range of oil-droplet diameters tested. The method used to evaluate the oxidation could also have varied among studies.

Solubility and mass transfer coefficient of oxygen through gas- and water-lipid interfaces.

The solubility of oxygen and its transfer rate to the lipid phase play important roles in lipid oxidation, which affects the taste and safety of lipid-containing foods. In this study, we measured the Henry's constants (solubility) of oxygen for fatty acids, fatty acid esters, and triacylglycerols (TAGs; vegetable oils), as well as the mass transfer coefficients of oxygen at the gas- and water-lipid interfaces. The constants and coefficients were estimated by analyzing the change over time in the oxygen partial pressure or concentration in the closed container based on the mass balance equations of oxygen in the gas and liquid phases.