Akihiro Ogawa

Luminol Chemiluminescence Profile of O/W Emulsions during Thermal Oxidation

The luminol chemiluminescence (CL) profile of an oil-in-water (O/W) emulsion during thermal oxidation (60°C) was assessed using the luminol-K3[Fe(CN)6] assay, in which the oxidation species produced by the autoxidation of an O/W emulsion generated CL emission. Increased CL intensity was observed for O/W emulsions prepared using either linseed or corn oil, which was increased by the addition of Fe2+ to the O/W emulsion. The relationship between the CL profile and results obtained by conventional approaches, such as the peroxide value (PV) and thiobarbituric acid (TBA) methods, were compared. Owing to good correlation between the CL intensity and results obtained by the methods, the CL method might be applicable for estimating the oil oxidizing of an emulsion in thermal oxidation.

Effect of Alcohols on the Phase Behavior and Emulsification of a Sucrose Fatty Acid Ester/Water/Edible Oil System

The effect of alcohols (ethanol, 1-propanol, propylene glycol, glycerin, sucrose) on the phase behavior and emulsification of sucrose stearic acid ester (SSE)/water/edible vegetable oil (EVO) systems was investigated. Adding sucrose, propylene glycol, and glycerin narrowed the oil-separated two-phase region in the phase diagram of the SSE/water/EVO systems, whereas adding ethanol and 1-propanol expanded the oil-separated two-phase region. Changing the course of emulsification in the phase diagram showed that the size of the oil-droplet particle typically decreased in a system with a narrowed oil-separated region. The emulsification properties of the systems varied with respect to changes in the phase diagram. The microstructure of the systems was examined using small-angle X-ray scattering, and the ability to retain the oil in the lamellar structure of the SSEs was suggested as an important role in emulsification, because the mechanism of the systems was the same as that for the liquid crystal emulsification method.