Oxidative stability of emulsions fortified with iron: the role of liposomal phospholipids

Alime Cengiz*, Talip Kahyaoglu, C.G.P.H. Schroen, C.C. Berton-Carabin

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

6 Citations (Scopus)

Abstract

Interest in supplementing food with iron to counteract dietary deficiencies has been on the rise in recent years. A major challenge is the pro‐oxidant activity of soluble iron, which compromises the chemical stability of the enriched food products. This problem could be mitigated by encapsulating iron, to physically keep it separated from oxidizable substrates, such as unsaturated fatty acids. In the present work, the physical and chemical stability of surfactant‐ or protein‐stabilized oil‐in‐water emulsions fortified with iron was investigated.
Original languageEnglish
Pages (from-to)2957-2965
Number of pages9
JournalJournal of the Science of Food and Agriculture
Volume99
Issue number6
DOIs
Publication statusPublished - 24 Nov 2018

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