Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsions KU Leuven
In view of reducing synthetic antioxidants in emulsion-based food products, such as ethylene diamine tetraacetic acid (EDTA), this study aimed to investigate the simultaneous use of low methylesterified citrus pectin and EDTA to inhibit lipid oxidation as a consequence of their capacities to chelate Fe2+. EDTA was found to be more effective in reducing lipid oxidation in oil-in-water (o/w) emulsions compared to pectin, probably due to its higher ...