Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR

Samar Daoud,Elias Bou-Maroun,Laurence Dujourdy,Gustav Waschatko,Nils Billecke,Philippe Cayot

Food Chemistry（2019）

引用 33|浏览30

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摘要

•Fourier transform infrared monitors lipid oxidation in oil-in-water emulsions.•Partial least squares regression correlates spectral changes to conjugated diene value.•Fast fat extraction to measure conjugated diene value in oil-in-water emulsions.

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关键词

Lipid oxidation,Oil-in-water emulsions,Infrared spectroscopy,Chemometrics,Iron,Radical initiator,Fish oil

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