2014 年 15 巻 2 号 p. 61-67
Protection of sensitive lipids such as oils against oxidation in foods is often a real challenge due to the heterogeneity of the food matrix and interactions of the matrix biopolymers with water present in the surroundings. Water-biopolymer interactions are important with regard to oxidation since oxygen dynamics is linked with water mobility, which in turn depends on the mobility of matrix molecules. Oils sensitive to oxidation can partly be protected by spray-drying of emulsions with oil as the dispersed phase. Spray-dried particles are also useful model systems to study the number of factors affecting oil oxidation in a bio-matrix and to elucidate the potential routes for improved oxidative stability via better control of oxygen dynamics.
