Lipid oxidation is a major factor limiting the shelf life of food and other emulsion products. In this work, we explore which lipid oxidation products may transfer between oil droplets in model food emulsions stabilized by excess amounts of surfactant, and whether this affects the overall reaction. No significant differences in concentrations of triglyceride-bound hydroperoxides were found before and after mixing ‘clean’ oil droplets with pre-oxidized ones. Shorter and more hydrophilic lipid oxidation products, such as 4-hydroperoxy-2-nonenal and 2,4-decadienal, were found to equilibrate between oil droplets within 30 min. Adding exogenous 4-hydroperoxy-2-nonenal to an emulsion led to overall higher lipid oxidation values, although this effect was not systematic nor instantaneous. Therefore, it may be questioned whether transfer and subsequent initiation are always relevant for oxidizing emulsion systems. In future research, this question should be addressed for complex emulsions that are closer to real-life food products.

中文翻译：

---

模型食品乳液中的脂质氧化产物：它们是留在液滴中还是留下液滴，这就是问题

脂质氧化是限制食品和其他乳液产品保质期的主要因素。在这项工作中，我们探讨了哪些脂质氧化产物可以在由过量表面活性剂稳定的模型食品乳液中的油滴之间转移，以及这是否会影响整体反应。在将“清洁”油滴与预氧化油滴混合之前和之后，甘油三酯结合的氢过氧化物的浓度没有发现显着差异。更短、更亲水的脂质氧化产物，例如 4-氢过氧-2-壬烯醛和 2,4-癸二烯醛，被发现在 30 分钟内在油滴之间达到平衡。将外源性 4-氢过氧-2-壬烯醛添加到乳液中会导致总体上更高的脂质氧化值，尽管这种效果不是系统性的也不是瞬时的。因此，可能会质疑转移和随后的引发是否始终与氧化乳液体系相关。在未来的研究中，应该针对更接近现实生活食品的复杂乳液来解决这个问题。