Evolution of Functional Compounds During Accelerated Storage
Figure 3 provides a comprehensive overview of the changes in various
functional components during the accelerated storage period, shedding
light on critical differences between emulsions prepared via HPH
and MF.
Triglycerides (TAG) and Phospholipids (PL): The decrease rate of TAG and
PL in HPH-prepared emulsions exhibited a rapid increase from the 5th day
to the 30th day, indicative of substantial degradation. In contrast, the
decrease rate in MF-prepared emulsions increased more gradually, with a
notable change observed from the 15th day onwards. This disparity in the
decrease rate of TAG and PL between HPH and MF emulsions was
statistically significant.
The continuous and rapid increase in the decrease rate of EPA and DHA in
HPH-prepared emulsions from the 5th day to the 30th day underscores
their vulnerability to oxidation. In contrast, MF-prepared emulsions
exhibited a slower increase in the decrease rate of these essential
fatty acids, indicating better retention. This retention of EPA and DHA
in MF emulsions corresponds with their lower POV and AV values compared
to HPH emulsions, signifying a reduced rate of PUFA oxidation.
Astaxanthin: Astaxanthin, known for its strong antioxidant activity,
displayed a stark contrast in behavior between HPH and MF emulsions. HPH
emulsions experienced a consistently high decrease rate of astaxanthin
throughout the storage period, while MF emulsions maintained a nearly
constant decrease rate over 30 days. This variation in astaxanthin
degradation aligns with the observations of POV and AV, where higher
astaxanthin decrease rates correlated with elevated POV and AV due to
the substantial loss of astaxanthin and a subsequent decrease in
protective capacity.
Phosphatidylcholine (PC): The PC content in MF-prepared emulsions
remained relatively higher throughout the storage period, and as time
progressed, it decreased gradually. These results collectively indicate
that MF emulsions exhibited better storage stability and were more
effective in inhibiting chemical degradation compared to HPH emulsions.
The lower rates of functional component degradation in MF-prepared
emulsions can be attributed to several key factors. MF emulsions possess
superior stability characterized by smaller particle sizes, uniform
distribution, and reduced aggregation or coalescence. These attributes
collectively act as barriers that impede oxidative transfer processes,
forming a protective shield against deteriorative oxidation reactions.
Consequently, KO emulsions produced through MF not only serve as a
protective barrier against oxidative processes but also retain essential
nutrients to a greater extent. The results presented in this section
underscore the marked contrast in the behavior of functional compounds
in emulsions prepared by HPH and MF during accelerated storage. MF
emulsions consistently exhibit lower degradation rates of TAG, PL, EPA,
DHA, astaxanthin, and better retention of PC, highlighting their
superior storage stability and their capacity to preserve valuable
nutrients. These findings emphasize the potential of MF-prepared
emulsions for various applications that demand extended shelf life and
nutrient retention.