Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach

Arakawa, 1987, Abnormal solubility behavior of beta-lactoglobulin: Salting-in by glycine and sodium chloride, Biochemistry, 26, 5147, 10.1021/bi00390a038 Buettner, A. (2017). Springer Handbook of Odor (A. Buettner (ed.)). Springer International Publishing. https://doi.org/10.1007/978-3-319-26932-0. Burdock, 2016 Cui, 2016, Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions, Food Chemistry, 197, 1130, 10.1016/j.foodchem.2015.11.099 Cui, L., Fan, J., Sun, Y., Zhu, Z., & Yi, J. (2018). The prooxidant activity of salts on the lipid oxidation of lecithin-stabilized oil-in-water emulsions. Food Chemistry, 252(September 2017), 28–32. https://doi.org/10.1016/j.foodchem.2018.01.094. Cui, 2019, New insights into the impact of sodium chloride on the lipid oxidation of oil-in-water emulsions, Journal of Agricultural and Food Chemistry, 67, 4321, 10.1021/acs.jafc.9b00396 Demetriades, 1997, Physical properties of whey protein stabilized emulsions as related to pH and NACl, Journal of Food Science, 62, 342, 10.1111/j.1365-2621.1997.tb03997.x Demetriades, 1997, Physicochemical properties of whey protein-stabilized emulsions as affected by heating and ionic strength, Journal of Food Science, 62, 462, 10.1111/j.1365-2621.1997.tb04407.x Di Mattia, 2014, Effect of olive oil phenolic compounds and maltodextrins on the physical properties and oxidative stability of olive oil O/W emulsions, Food Biophysics, 9, 396, 10.1007/s11483-014-9373-0 Forss, D. A. (1973). Odor and flavor compounds from lipids. In Progress in the Chemistry of Fats and Other Lipids (pp. 177–258). https://doi.org/10.1016/0079-6832(73)90007-4. Griffin, 2020, Influence of electrostatic interactions on the formation and stability of multilayer fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes, Journal of Food Engineering, 277, 109893, 10.1016/j.jfoodeng.2019.109893 Guzey, 2007, Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by β-lactoglobulin-pectin complexes, Journal of Agricultural and Food Chemistry, 55, 475, 10.1021/jf062342f Laguerre, 2015, What makes good antioxidants in lipid-based systems? the next theories beyond the polar paradox, Critical Reviews in Food Science and Nutrition, 55, 183, 10.1080/10408398.2011.650335 Laguerre, 2009, Chain length affects antioxidant properties of chlorogenate esters in emulsion: the cutoff theory behind the polar paradox, Journal of Agricultural and Food Chemistry, 57, 11335, 10.1021/jf9026266 Liu, 2019, Effects of chelating agents and salts on interfacial properties and lipid oxidation in oil-in-water emulsions, Journal of Agricultural and Food Chemistry, 67, 13718, 10.1021/acs.jafc.8b05867 Loi, 2019, Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion, Food Research International, 120, 83, 10.1016/j.foodres.2019.02.026 Mabrouk, 1960, A kinetic study of the autoxidation of methyl linoleate and linoleic acid emulsions in the presence of sodium chloride, Journal of the American Oil Chemists’ Society, 37, 486, 10.1007/BF02630511 Mei, 1998, Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl, Food Chemistry, 61, 307, 10.1016/S0308-8146(97)00058-7 Moreau, 2003, Production and Characterization of Oil-in-Water Emulsions Containing Droplets Stabilized by-Lactoglobulin−Pectin Membranes, Journal of Agricultural and Food Chemistry, 51, 6612, 10.1021/jf034332+ Paradiso, 2016, Antioxidant behavior of olive phenolics in oil-in-water emulsions, Journal of Agricultural and Food Chemistry, 64, 5877, 10.1021/acs.jafc.6b01963 Paradiso, 2020, Radical scavenging activity of olive oil phenolic antioxidants in oil or water phase during the oxidation of O/W emulsions: An oxidomics approach, Antioxidants, 9, 10.3390/antiox9100996 Paradiso, 2010, Effects of free fatty acids on the oxidative processes in purified olive oil, Food Research International, 43, 1389, 10.1016/j.foodres.2010.04.015 Paradiso, 2018, An “Omics” approach for lipid oxidation in foods: the case of free fatty acids in bulk purified olive oil, European Journal of Lipid Science and Technology, 120, 1800102, 10.1002/ejlt.201800102 Protonotariou, 2013, The influence of different stabilizers and salt addition on the stability of model emulsions containing olive or sesame oil, Journal of Food Engineering, 117, 124, 10.1016/j.jfoodeng.2013.01.044 Puppo, 2005, Effect of high-pressure treatment on emulsifying properties of soybean proteins, Food Hydrocolloids, 19, 289, 10.1016/j.foodhyd.2004.07.001 Salminen, 2010, Antioxidant effects of berry phenolics incorporated in oil-in-water emulsions with continuous phase β-Lactoglobulin, JAOCS, Journal of the American Oil Chemists’ Society, 87, 419, 10.1007/s11746-009-1506-0 Sausse, 2002, Effects of epigallocatechin gallate on β-casein adsorption at the air/water interface, Langmuir, 19, 737, 10.1021/la026304b Schaich, 2005, Lipid oxidation: theoretical aspects, Bailey’s Industrial Oil and Fat Products, 10.1002/047167849X.bio067 Schmelz, 2011, Modulation of physicochemical properties of lipid droplets using β-lactoglobulin and/or lactoferrin interfacial coatings, Food Hydrocolloids, 25, 1181, 10.1016/j.foodhyd.2010.11.005 Shantha, 1994, Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids, Journal of AOAC International, 77, 421, 10.1093/jaoac/77.2.421 Shao, 2014, Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment, Food Hydrocolloids, 37, 149, 10.1016/j.foodhyd.2013.10.030 Tcholakova, 2002, Coalescence in β-lactoglobulin-stabilized emulsions: Effects of protein adsorption and drop size, Langmuir, 18, 8960, 10.1021/la0258188 Tcholakova, 2005, Effects of electrolyte concentration and pH on the coalescence stability of β-lactoglobulin emulsions: Experiment and interpretation, Langmuir, 21, 4842, 10.1021/la046891w Tokle, 2012, Utilization of interfacial engineering to produce novel emulsion properties: Pre-mixed lactoferrin/β-lactoglobulin protein emulsifiers, Food Research International, 49, 46, 10.1016/j.foodres.2012.07.054 Ulaganathan, 2017, β-Lactoglobulin adsorption layers at the water/air surface: 1. Adsorption kinetics and surface pressure isotherm: Effect of pH and ionic strength, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 519, 153, 10.1016/j.colsurfa.2016.03.008 Yaylayan, 2006, Precursors, formation and determination of furan in food, Journal Fur Verbraucherschutz Und Lebensmittelsicherheit, 1, 5, 10.1007/s00003-006-0003-8