Table 4.
Effects of surface-active compounds on inhibiting lipid oxidation at the interfacial region of the oil-in-water emulsions.
| Surface-Active Compound | Oil Type | Results | Oxidation Test | Reference |
|---|---|---|---|---|
| Proteins and peptides | ||||
| β-Casein, β-lactoglobulin, and bovine serum albumin | Rapeseed oil | Lower efficiency of protein-stabilized interfaces than Tween 20 or Tween 80-stabilized interfaces at inhibiting lipid oxidation | Oxygen uptake, CD, and volatile compound formation * | Berton et al. [90] |
| Sodium caseinate | Walnut oil | Slow lipid oxidation but rapid protein oxidation of emulsions stabilized solely by sodium caseinate | PV and TBARS | Yi et al. [91] |
| Gliadin, sodium caseinate, and whey protein isolate | Fish oil | Higher efficiency of gliadin and whey protein isolate than sodium caseinate at inhibiting lipid oxidation | PV and TBARS | Qiu et al. [92] |
| Legume protein (lentil, pea, and faba bean) | Fish oil | Higher antioxidant activity of pea and faba bean proteins than whey proteins in washed emulsions | PV and TBARS | Gumus et al. [93] |
| Casein, whey protein isolate, and soy protein isolate | Corn oil | Higher antioxidant activity of casein than whey protein isolate and soy protein isolate | PV and headspace hexanal formation | Hu et al. [94] |
| Soy protein isolate | Soybean oil | Higher oxidative stability of emulsions treated with ultra-high-pressure homogenization than untreated emulsions | PV and TBARS | Fernandez-Avila and Trujillo [95] |
| Whey protein hydrolysate, soy protein hydrolysate, and blue whiting | Fish oil | Higher antioxidant activity of whey protein hydrolysate than soy protein hydrolysate and blue whiting | PV, AV, and volatile compounds | Padial-Domínguez et al. [96] |
| Cod bone peptides | Soybean oil | High oxidative stability of emulsions added with cod bone peptides | TBARS | Zhao et al. [97] |
| Polysaccharides | ||||
| Microcrystalline cellulose and modified starch | Sunflower oil | Higher oxidative stability of emulsions stabilized by microcrystalline cellulose than modified starch | PV and AV | Kargar et al. [69] |
| Modified starch and gum Arabic | Rice bran oil | Higher oxidative stability of emulsions containing modified starch than those emulsions containing gum Arabic | PV and hexanal formation | Charoen et al. [34] |
| Enzymatic degraded polysaccharides from Enteromorpha prolifra | Fish oil | High physical and oxidative stabilities of fish oil emulsion system (5% oil, 1% Enzymatic degraded polysaccharides, and 1% Tween 80) | PV and TBARS | Shi et al. [98] |
| Proteins-polysaccharides | ||||
| Whey protein isolate-gum Arabic | Conjugated linoleic acid | Nano-sized whey protein isolate/gum Arabic intramolecular soluble complexes significantly improved the oxidative stability of emulsions in comparison with individual protein or polysaccharide | Oxygen consumption measurement | Yao et al. [99] |
| Pea protein isolate-gum Arabic conjugate | Corn oil | Effective prevention of lipid oxidation by pea protein isolate-gum Arabic conjugates | PV and hexanal formation | Zha et al. [100] |
| Chitosan-peptide conjugate | Soybean oil | Higher antioxidant activity of chitosan-peptide conjugates than peptide, chitosan, and mixture of peptide-chitosan | TBARS | Meng et al. [101] |
| Proteins-polyphenols | ||||
| Duck egg albumen hydrolysate-epigallocatechin gallate conjugates | Fish oil | High efficiency of duck egg albumen hydrolysate in improving oxidative stability of emulsion | PV and TBARS | Quan and Benjakul [102] |
| Porcine bone protein hydrolysates-rutin conjugates | Soybean oil | Emulsions coated by Porcine bone protein hydrolysates and Porcine bone protein hydrolysates-rutin conjugates exhibited a high oxidative stability | PV and TBARS | Liu et al. [103] |
| Whey protein isolates-lotus seedpod proanthocyanin conjugate | Flaxseed oil | Higher antioxidant activity of conjugate than pure protein | CD and malondialdehyde | Chen et al. [104] |
| Pea protein-tannic acid complex | Flaxseed oil | High efficiency of pea protein-tannic acid complex in enhancing oxidative stability of emulsion | CD and TBARS | Li et al. [105] |
| Proteins-saponins | ||||
| Almond protein isolate-camellia saponin | Walnut oil | Higher resistant of almond protein isolate-camellia saponin-coated droplets to oxidation than almond protein isolate-coated droplets | PV and TBARS | Ba et al. [106] |
| Chickpea protein isolate-saponin isolated from ginseng | Antarctic krill oil | Ultrasound treatment improved antioxidant activity of chicken protein isolate-saponin isolated from ginseng complex | PV and TBARS | Xu et al. [107] |
* PV = peroxide value; TBARS = thiobarbituric acid reactive substances value; CD = conjugated dienes; AV = p-Anisidine value.