Effects of lecithin and pectin on riboflavin-photosensitized oxidation of orange oil in a multilayered oil-in-water emulsion.

The effects of lecithin and pectin on riboflavin-photosensitized oxidation of orange oil in a multilayered oil-in-water emulsion are studied by response surface methodology. Lecithin and pectin contents are two variables studied. Mean oil droplet size, viscosity, and ζ-potential are investigated for evaluation of emulsion stability. Headspace oxygen depletion, increase of conjugated diene value, and released amounts of limonene and carvone are used as responses to evaluate the oxidative stability of orange oil in this emulsion. The results show that both lecithin and pectin contents have significant effects (p < 0.05) on the oxidative stability of orange oil in the multilayered emulsion during photosensitized oxidation. No interactive effect (p < 0.05) is found between the lecithin and pectin contents. To achieve optimal oxidative stability, the suggested values in ratio for lecithin and pectin contents are 14.1 ± 0.5 and 19 ± 0.7, respectively.