Effect of milk proteins and food-grade surfactants on oxidation of linseed oil-in-water emulsions during in vitro digestion.

Health benefits are associated with polyunsaturated fatty acids, but their sensitivity to oxidation may generate toxic oxidation species. The objective of this study was to compare the effect of milk proteins (casein, whey protein) and surfactants (Citrem, Tween 20) on the in vitro digestion and oxidation of linseed oil emulsions. The emulsion produced with Tween 20 resisted coalescence in the gastric phase and showed the highest concentrations of free fatty acids and reactive carbonyl compounds in the intestinal digestion phase.