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Impact of Phytic Acid on the Physical and Oxidative Stability of Protein-Stabilized Oil-in-Water Emulsions

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Abstract

The effects of phytic acid on the physical and oxidative stability of flaxseed oil-in-water emulsions containing whey protein-coated lipid droplets were investigated. The surface potential, particle size, microstructure, appearance, and oxidation of these emulsions were monitored when they were stored at pH 3.5 and 7.0 for 25 days in the dark (37 °C). The phytic acid and protein-coated lipid droplets had similar charges (both negative) at pH 7.0, but had opposite charges (negative and positive) at pH 3.5. At pH 7.0, the addition of phytic acid had no impact on the physical stability of the emulsions but significantly improved their oxidative stability, which was attributed to its ability to sequester pro-oxidant transition metals (iron ions). At pH 3.5, extensive droplet aggregation and creaming occurred in the emulsions containing phytic acid, which was ascribed to charge neutralization and ion bridging. The oxidative stability of the acidified emulsions, however, still increased after addition of phytic acid, which was again attributed to its ability to chelate iron ions. Interestingly, the antioxidant activity of phytic acid decreased as its level was increased. Our results suggest that phytic acid may be used as a natural antioxidant to improve the oxidative stability of food emulsions containing polyunsaturated fatty acids, but its level must be carefully controlled.

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Funding

The authors acknowledge the National Key Research and Development Program of China (Program No. 2017YFD0400205), Technical Innovation Program of Hubei province (Program No. 2017ABA150) & the Wuhan Yellow Crane Special Talents Program. This material was partly based upon work supported by the National Institute of Food and Agriculture, USDA, Massachusetts Agricultural Experiment Station (MAS00491).

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Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China

    Yaqiong Pei, Jing Li & Bin Li

  2. College of Culinary and Food Engineering, Wuhan Business University, Wuhan, 430056, China

    Yaqiong Pei

  3. Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, 430062, China

    Qianchun Deng

  4. Department of Food Science, University of Massachusetts Amherst, Amherst, MA, 01003, USA

    David Julian McClements

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  1. Yaqiong Pei
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  2. Qianchun Deng
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  3. David Julian McClements
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  4. Jing Li
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  5. Bin Li
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Correspondence to David Julian McClements or Bin Li.

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Pei, Y., Deng, Q., McClements, D.J. et al. Impact of Phytic Acid on the Physical and Oxidative Stability of Protein-Stabilized Oil-in-Water Emulsions. Food Biophysics 15, 433–441 (2020). https://doi.org/10.1007/s11483-020-09641-z

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  • DOI: https://doi.org/10.1007/s11483-020-09641-z

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