Spatiotemporal mapping of lipid and protein oxidation in food emulsions

Samenvatting (Engelstalig)

Lipid oxidation is a major cause of product deterioration in oil-in-water food emulsions. However, the current methods used to evaluate lipid oxidation in food products are limited as they only focus on one aspect of the process and do not fully capture its complexity. The complex nature of food emulsions necessitates further investigation into how the composition of the interface interacts with lipid and protein oxidation in a spatiotemporal manner, which has remained challenging to observe using traditional methods. Here we developed and applied a range of fluorescence microscopy techniques to obtain a spatiotemporal view of lipid and protein oxidation in food emulsions. These methodologies offer the advantage that lipid and protein oxidation can be studied locally and in a time-dependent manner without requiring additional extraction steps.