Promotie

Combined physical and oxidative stability of foodPickering emulsions

Promovendus AJ (Anja) van Osch-Schroder MSc
Promotor prof.dr.ir. CGPH (Karin) Schroen
Copromotor Claire CC (Claire) Berton-Carabin PhD MSc
prof.dr.ir. JHB (Joris) Sprakel
Organisatie Wageningen University, Food Process Engineering
Datum

ma 10 februari 2020 13:30 tot 15:00

Locatie Aula, gebouwnummer 362
Generaal Foulkesweg 1
362
6703 BG Wageningen
0317-483592

Samenvatting (Engelstalig):

Many food, cosmetic or pharmaceutical products are oil-in-water emulsions, i.e., a dispersion of oil droplets in an aqueous phase. Preventing adverse chemical degradation of such systems is a challenge, and in particular, the oxidation of healthy unsaturated lipids. Lipid oxidation in emulsions is often tentatively prevented by using oil-soluble antioxidants (e.g., tocopherols) which locate inside the oil droplets. However, since lipid oxidation is initiated at the oil-water interface, the antioxidant activity is far from optimal, and could be enhanced by locating them at the interface. In this work, we developed food emulsions with a new and controlled architecture. In these emulsions the oil droplets were covered with food-grade Pickering particles that exerted a double role: they acted as physical stabilizers, and as a reservoir for antioxidant molecules located close to the oil-water interface, therewith preventing the first lipid oxidation events, which drastically enhanced antioxidant activity.