Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions

摘要: Krill oil is a unique source of omega-3 fatty acids since it mixture phospholipids and triacylglycerols. Due to the presence phospholipids, can form oil-in-water emulsions without additional food additives. In this work, physical stability krill was determined at various pH values (3–7) NaCl concentrations (50–1000 mM). The initial particle size ranged from 150 165 nm. were most stable ≥ 5.0 salt below 100 mM. Lipid oxidation accelerated by iron inhibited Trolox α-tocopherol. more effective antioxidant than α-Tocopherol had better inhibitory effect when added after homogenization lipid prior homogenization. These results indicate that could represent self-emulsifying, oxidatively may be used in functional foods.