Retardation of Lipid Oxidation by Reducing Droplet Size: Stochastic Models

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  • ADACHI Shuji
    Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

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  • 油滴の微細化による脂質酸化の遅延－確率論的考察－

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Abstract

When oil-droplet size in an O/W emulsion is reduced to a certain point, the oxidation reaction itself becomes a rate-limiting step because of the necessity for a sufficient supply of oxygen through the oil-water interface. Therefore, it would be generally predicted that the lipid oxidation rate does not depend on further reduction in oil-droplet size. However, we propose two models, both of which predict that lipid oxidation is suppressed or retarded by reducing the oil-droplet size. In one, surfactants covering the oil-water interface anchor their hydrophobic moiety into the oil droplet to dilute the lipid to be oxidized. Decrease in the lipid concentration would bring about deceleration of lipid oxidation. In the other model, no influence of oxidized lipid in an oil droplet on lipid oxidation in other oil droplets is assumed. Under this condition, lipid oxidation is more retarded for smaller oil droplets. These two effects would synergistically operate to retard lipid oxidation with reduction of oil-droplet size in an O/W emulsion. Also with microencapsulated lipids the surface-oil content would affect lipid oxidation behavior. The effect of oil-droplet size on this parameter was examined by two- and three-dimensional models based on the percolation theory. Both predicted that surface-oil content would be lower for smaller oil droplets. It was also shown that the distribution of ratios of size of oil droplets to microcapsules had only limited influence. Therefore, stochastic models showed the possibility that lipid oxidation is suppressed or retarded by reducing the oil-droplet size in both O/W emulsions and microencapsulated lipid systems.

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