The prooxidant activity of salts on the lipid oxidation of lecithin-stabilized oil-in-water emulsions

Leqi Cui, Jing Fan,Yifei Sun,Zhenbao Zhu,Jianhua Yi

Food Chemistry（2018）

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摘要

•NaCl and KCl increased the negative charge of droplets in lecithin-stabilized o/w emulsions.•NaCl and KCl increased the amount of iron taken up by lecithin.•NaCl and KCl promoted lipid oxidation of lecithin-stabilized o/w emulsions.

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关键词

Salts,Emulsion,Lecithin,Lipid oxidation,Chelating activity

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