Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions.

As consumers increasingly demand "cleaner" labels, one available strategy is diluting oils high in unsaturated fatty acids into more stable, more saturated oils, thus delaying lipid oxidation by decreasing free-radical propagation reactions between oxidized fatty acids and unsaturated lipids. The effect of diluting fish oil into medium-chain triglycerides (MCTs) on oxidative stability was investigated using lipid hydroperoxides and gas chromatography headspace analysis. Dilutions up to 1 in 20 of fish oil in MCT extended propanal formation from 1 to 6 days in Tween-80-stabilized oil-in-water emulsions. This protective effect was not observed in emulsions wherein the two oils were in separate droplets. Fish oil blended with high oleic sunflower oil (HOSO) also demonstrated a protective effect when the oils were in the same emulsion droplets but not in separate emulsion droplets. The present study indicates that dilution can be used to increase the oxidative stability of polyunsaturated fatty acids in oil-in-water emulsions.