Suppression of oxidation in emulsion based on the affinity of phospholipids and tocopherol

2022 Fiscal Year Final Research Report

• Project/Area Number: 20K05911
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: Prefectural University of Hiroshima
• Principal Investigator: Yamamoto Yukihiro 県立広島大学, 生物資源科学部, 准教授 (00549727)
• Project Period (FY): 2020-04-01 – 2023-03-31
• Keywords: 酸化 / リン脂質 / エマルション / トコフェロール

Outline of Final Research Achievements

There have been few studies on how emulsifiers interact with antioxidants. In this study, we evaluated how glycerophospholipids interact with antioxidants in emulsions prepared using glycerophospholipids as emulsifiers.
Emulsions were prepared with different chain lengths of fatty acids bound to glycerophospholipids, and oxidation tests were conducted to evaluate various oxidation parameters. The results showed that emulsions prepared with glycerophospholipids as an emulsifier with a chain length of about C18 of fatty acids provide a barrier against oxygen attack on the oil phase and localize tocopherol at the oil-water phase interface.

Free Research Field

油脂化学

Academic Significance and Societal Importance of the Research Achievements

乳化剤がエマルションの酸化安定性に影響を与える点について、乳化剤と抗酸化剤の親和性に基づき評価された点が学術的に意義深い。また、実験モデル系ではあるが、乳化剤の種類を検討することで、エマルションにおける抗酸化剤の局在性をコントロールすることが可能であることを示唆するものであり、油脂含有食品の品質向上の大きなヒントとなり得る社会的意義があると考える。