ABSTRACT
Emulsions are thermodynamically unstable because of the positive free energy required to increase the surface area between the oil and water phases. Emulsifiers are surface-active molecules that absorb to the surface of freshly formed droplets during homogenization, forming a protective membrane that prevents the droplets from coming close enough together to aggregate. The nature of the emulsion droplet interfacial membrane would be expected to be extremely important in lipid oxidation reactions because it could dictate how lipids would interact with aqueous phase prooxidants. Polyunsaturated fatty acids (PUFA), and in particular n-3 FA, were shown to affect coronary heart disease in a beneficial manner through their actions on lipid metabolism, heart function, vasodilation, platelet aggregation, and blood clotting. Incorporation of oxygen into an unsaturated fatty acids during the formation of a lipid hydroperoxide results in an increase in the polarity of the lipid molecule.
