The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Glutamic Acid and Monosodium Glutamate on Oxidative Stability of Riboflavin Photosensitized Oil-in-Water Emulsion

  • Ji-Yun Bae (Dept. of Food and Nutrition, Kangwon National University) ;
  • Mi-Ja Kim (Dept. of Food and Nutrition, Kangwon National University)
  • Received : 2024.01.13
  • Accepted : 2024.02.16
  • Published : 2024.02.28
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Abstract

Effects of glutamic acid (Glu) and monosodium glutamate (MSG) on oxidative stability of oil-in-water (O/W) emulsions with different emulsifier charges during riboflavin (RF) photosensitization were evaluated by analyzing headspace oxygen content and conjugated dienes. Cetyltrimethylammonium bromide (CTAB), Tween 20, and sodium dodecyl sulfate (SDS) were used as cationic, neutral, and anionic emulsifiers, respectively. Glu acted as an antioxidant in CTAB- and Tween-20-stabilized O/W emulsions during RF sensitization, whereas Glu acted as prooxidants in SDS-stabilized O/W emulsions in the dark. However, adding MSG did not have a constant impact on the degree of oxidation in O/W emulsions irrespective of the emulsifier charge. In RF-photosensitized O/W emulsions, the emulsifier charge had a greater influence on antioxidant properties of Glu than on those of MSG.

Keywords

Acknowledgement

This study was conducted with the support of the National Research Foundation of Korea (Basic Research) in 2021 (NRF-2021R1F1A1060533).

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