Lipid oxidation in many food systems is promoted by transition metals decomposing lipid hydroperoxides into free radicals at lipid-water interfaces.  In oil-in-water emulsions, emulsion droplet interfacial properties such as charge and thickness impact lipid-metal interactions.  Lipid-water interfaces also exist in bulk oils due to the ability of the minor components of oil to form association colloids.  The formation of the water-oil interface in association colloids will increase lipid oxidation rates as well as the prooxidant activity of transition metals. Lipid-water interfaces also impact the activity of antioxidants.  When emulsifier conditions favor maximizing antioxidants concentrations at the water-oil interface, antioxidant activity is increased.  It will be important to develop a more thorough understanding of how the physical and chemical properties of oil-water interfaces impact the activity of both prooxidants and antioxidants at water-oil interfaces so that new innovative antioxidative technologies can be developed.

Role of water-lipid interfaces in the oxidation of lipids

244th National Meeting (2012)

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