Oxidative degradation and non-enzymatic browning due to the interaction between oxidised lipids and primary amine groups in different marine PL emulsions

► Oxidative stability of emulsions depended on the chemical composition of marine PL. ► Marine PL of high purity, more PL and higher antioxidant produced better emulsions. ► Non-enzymatic browning reactions occurred in marine phospholipids. ► The presence of Strecker aldehydes and pyrroles may affect the emulsions’ stability. Due to the beneficial health effects of marine phospholipids (PL) there is an increasing industrial interest in using them for nutritional applications including emulsified foods. This study was undertaken to investigate both oxidative and hydrolytic stability of marine PL emulsions in relation to the chemical composition of the marine PL used. Moreover, non-enzymatic browning reactions were also investigated. Emulsions were prepared by high pressure homogenizer using different concentrations and sources of marine PL. In some formulations, fish oil was added in order to study the effect of increasing levels of triglycerides in the emulsions. The oxidative and hydrolytic stability of emulsions was investigated through measurement of peroxide value, free fatty acids, and 31P NMR during storage at 2°C for up to 32days. The oxidative stability of marine PL emulsions during storage was further investigated through the measurement of secondary volatile compounds by solid-phase microextraction (SPME) and dynamic headspace (DHS) connected to gas chromatography (GC–MS). Non-enzymatic browning reactions were investigated through the measurement of Strecker derived volatiles, colour changes and pyrrole content. The results suggested that the oxidative stability of marine PL emulsions was significantly influenced by the chemical composition and the concentration of marine PL used to prepare them. Emulsions with good oxidative stability could be prepared from marine PL of high purity and high content of PL and antioxidant and low TAG content.