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13 - Electrical and Electronic Engineering, Metallurgy and Materials

Glyndŵr University

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Output 47 of 64 in the submission

Article title

Physical and Chemical Stability of Gum Arabic-Stabilized Conjugated Linoleic Acid Oil-in-Water Emulsions

Type

D - Journal article

DOI

10.1021/jf400439d

Title of journal

Journal of Agricultural and Food Chemistry

Article number

Volume number

Issue number

First page of article

4639

ISSN of journal

1520-5118

Year of publication

2013

URL

Number of additional authors

Additional information

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.

Interdisciplinary

Cross-referral requested

Research group

None

Proposed double-weighted

Double-weighted statement

Reserve for a double-weighted output

Non-English

English abstract