Oxidation stability of oil-in-water emulsion prepared from perilla seed oil and soy sauce with high salt concentration using OSA-starch

Manh-Thang Nguyen; Jung-Ah Shin; Ki-Teak Lee

doi:10.1007/s10068-023-01296-z

Oxidation stability of oil-in-water emulsion prepared from perilla seed oil and soy sauce with high salt concentration using OSA-starch

Food Sci Biotechnol. 2023 Mar 24;32(13):1883-1891. doi: 10.1007/s10068-023-01296-z. eCollection 2023 Nov.

Authors

Manh-Thang Nguyen¹, Jung-Ah Shin², Ki-Teak Lee¹

Affiliations

¹ Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 34134 South Korea.
² Department of Food Processing and Distribution, Gangneung-Wonju National University, 7 Jukheon-gil, Gangneung, Gangwon-Do 25457 South Korea.

Abstract

The O/W emulsions were prepared using perilla seed oil (PSO) dispersed in soy sauce (PSE) and in distilled water (PWE), respectively. Octenyl succinic anhydride-modified starch (OSA starch, 3 wt%) showed the most efficient emulsifying ability and its stabilities of emulsion and oxidation in PSE and PWE were studied at different storage periods (0, 4, and 8 weeks) and temperatures (4, 25, and 40 °C). Negligible change in droplet diameter of PSE was observed without coalescence or flocculation during storing for 8 weeks at 4 °C. The stabilizing ability of OSA-starch despite the high ionic strength of soy sauce is attributed to the starch backbone, which promotes steric repulsions between droplets. A lower oxidation degree was observed for PSE prepared than PWE and PSO under all storage conditions. Thus, the O/W emulsion prepared from PSO and soy sauce can be applied to the production of ω-3 fatty acid-enriched Asian-style emulsified products.

Keywords: Octenyl succinic anhydride-modified starch; Oil-in-water emulsion; Oxidation stability; Perilla seed oil; Soy sauce.

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