The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions

This study investigated the effect of combined use sodium caseinate (CAS), commercial phosphatidylcholine (PC), and modified PCs on physical oxidative stability 70% fish oil-in-water emulsions. Caffeic acid was covalently attached to both (PCs originated from soy eggs) in order increase antioxidant activity investigate advantage bringing close proximity oil-water interface. Results showed that improved when part PC substituted with or egg PC. Emulsions containing a low concentration (10 wt.% total PC) resulted prooxidative formation hydroperoxides compared emulsions free caffeic acid. On other hand, decrease volatile oxidation products observed for higher levels (60 added at its equivalent concentration. Increased concentrations provided better high-fat emulsions, independent type. Moreover, initiated by producing singlet oxygen near single oil droplet using focused laser, fluorescence imaging did not propagate one another droplet.