Output details
13 - Electrical and Electronic Engineering, Metallurgy and Materials
Glyndŵr University
Physical and Chemical Stability of Gum Arabic-Stabilized Conjugated Linoleic Acid Oil-in-Water Emulsions
Incorporation of bioactive polyunsaturated fatty acids into food products is of great practical importance and always proves to be challenging due to susceptibility to oxidation. This paper developed an oil-in-water emulsion protection system using industrially the most common hydrocolloid gum arabic for the delivery of conjugated linoleic acid. Optimal conditions for physical and chemical stability of the protected conjugated linoleic acid were identified, which possibly could be used in industrial practice. The paper also reported for the first time the characterization of lipid oxidation in emulsions using oxygen electrode.