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Updated: Jan 28, 2026

Cellular Affinity of Particle-Stabilized Emulsion to Boost Antigen Internalization
Published on: September 2, 2022
Lipid hydroperoxide decomposition in model emulsions stabilized with emulsifiers having various sizes of hydrophilic
Hee Young Lee1, Ha Youn Song2, Seung Jun Choi1,3
11Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea.
Abstract:
The vulnerability of oils in emulsions to oxidation depends on the structural and physicochemical properties of oil droplet interface. To evaluate the implications of the interfacial characteristics of emulsion droplets on lipid oxidation, particularly lipid hydroperoxide decomposition, emulsions were prepared using emulsifiers with various lengths of polar groups because the length of hydrophilic heads of emulsifiers could be an important factor in determining the thickness of the droplet surface. The decomposition rate constants of cumene hydroperoxide in emulsions showed that the cumene hydroperoxide in emulsions having a thick emulsion droplet interface was decomposed faster than in emulsions having a loosen one. Our findings also showed that the denseness of the droplet interface affected cumene hydroperoxide decomposition in emulsions. Conclusively, this study suggested that the interfacial thickness and denseness of the emulsion droplets influence oxidative stability of emulsions.
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