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Saleh M, Salam MA, Capanoglu E. Encapsulation of Black Rice Bran Extract in a Stable Nanoemulsion: Effects of Thermal Treatment, Storage Conditions, and In Vitro Digestion. ACS OMEGA 2024; 9:12585-12595. [PMID: 38524420 PMCID: PMC10955592 DOI: 10.1021/acsomega.3c07060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 12/25/2023] [Accepted: 01/23/2024] [Indexed: 03/26/2024]
Abstract
This study aimed to improve the dispersibility of phenolic compounds from black rice bran through the encapsulation process within nanoemulsion. The study focused on assessing the stability of the nanoemulsions, which were prepared using a combination of surfactants with distinct hydrophilic-lipophilic balance (HLB) values and sunflower oil under different thermal treatments and storage conditions. The study revealed a significant correlation between the mixed surfactant HLB value and the nanoemulsions properties, including average particle size, polydispersity index (PDI), and ζ-potential. Specifically, an increase in the HLB value was associated with a decrease in the initial average particle size. The encapsulated polyphenols exhibited remarkable stability over a storage period of up to 30 days at different temperatures with no significant changes observed in particle size or PDI. The study also investigated the impact of different ionic strengths (0.2, 0.5, and 1.00 mol L-1 NaCl) on the physical stability and antioxidant black rice bran extract nanoemulsion, and the results revealed that adding NaCl influenced the particle size and surface charge of the nanoemulsions. Total phenolic content and DPPH results demonstrated a significant impact of salt concentration on antioxidant properties, with varying trends observed among the HLB formulations. Furthermore, the behavior of the encapsulated extracts during digestion was examined, and their antioxidant activity was evaluated.
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Affiliation(s)
- Mohamed
N. Saleh
- Agricultural
Research Center, Food Technology Research
Institute, 3725004 Giza, Egypt
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Türkiye
| | | | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Türkiye
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2
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Delfanian M, Yesiltas B, Moltke Sørensen AD, Ali Sahari M, Barzegar M, Ahmadi Gavlighi H, Jacobsen C. Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch. Food Chem 2023; 417:135923. [PMID: 36933428 DOI: 10.1016/j.foodchem.2023.135923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 02/23/2023] [Accepted: 03/07/2023] [Indexed: 03/14/2023]
Abstract
Effects of sodium caseinate (SC) and its combination with OSA-modified starch (SC-OS; 1:1) alone and with n-alkyl gallates (C0-C18) on the physical and oxidative stability of high-fat fish oil-in-water emulsion were evaluated. SC emulsion contained the smallest droplets and highest viscosity due to the fast adsorption at droplet surfaces. Both emulsions had non-Newtonian and shear-thinning behavior. A lower accumulation of lipid hydroperoxides and volatile compounds was found in SC emulsion due to its better Fe2+ chelating activity. The incorporated short-chain gallates (G1 > G0 ∼ G3) in SC emulsion had a strong synergistic effect against lipid oxidation compared to that of SC-OS emulsion. The better antioxidant efficiency of G1 can be related to its higher partition at the oil-water interface, while G0 and G3 had a higher partition into the aqueous phase. In contrast, G8, G12, and G16 added emulsions indicated higher lipid oxidation due to their internalization inside the oil droplets.
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Affiliation(s)
- Mojtaba Delfanian
- National Food Institute, Technical University of Denmark, Lyngby, Denmark; Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Betül Yesiltas
- National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | | | - Mohammad Ali Sahari
- Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Lyngby, Denmark.
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3
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Márquez-Ruiz G, Holgado F, Ruiz-Méndez MV, Velasco J. Chemical Changes of Hydroperoxy-, Epoxy-, Keto- and Hydroxy-Model Lipids under Simulated Gastric Conditions. Foods 2021; 10:foods10092035. [PMID: 34574145 PMCID: PMC8471306 DOI: 10.3390/foods10092035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 08/24/2021] [Accepted: 08/27/2021] [Indexed: 11/16/2022] Open
Abstract
Chemical changes occurring in dietary lipid oxidation compounds throughout the gastrointestinal tract are practically unknown. The first site for potential chemical modifications is the stomach due to the strong acidic conditions. In this study, model lipids representative of the most abundant groups of dietary oxidation compounds were subjected to in vitro gastric conditions. Thus, methyl linoleate hydroperoxides were used as representative of the major oxidation compounds formed in food storage at low and moderate temperatures. Methyl 9,10-epoxystearate, 12-oxostearate and 12-hydroxystearate were selected as model compounds bearing the oxygenated functional groups predominantly found in oxidation compounds formed at the high temperatures of frying. Analyses were performed using gas-liquid chromatography/flame ionization detection/mass spectrometry and high performance-liquid chromatography/ultraviolet detection. Losses of methyl 9,10-epoxystearate and linoleate hydroperoxides in the ranges 17.8–58.8% and 42.3–61.7% were found, respectively, whereas methyl 12-oxostearate and methyl 12-hydroxystearate remained unaltered. Although quantitative data of the compounds formed after digestion were not obtained, methyl 9,10-dihydroxystearate was detected after digestion of methyl 9,10-epoxystearate, and some major volatiles were detected after digestion of linoleate hydroperoxides. Overall, the results showed that significant modifications of dietary oxidized lipids occurred during gastric digestion and supported that the low pH of the gastric fluid played an important role.
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Affiliation(s)
- Gloria Márquez-Ruiz
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), 28040 Madrid, Spain;
- Correspondence:
| | - Francisca Holgado
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), 28040 Madrid, Spain;
| | - María Victoria Ruiz-Méndez
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (IG-CSIC), 41089 Sevilla, Spain; (M.V.R.-M.); (J.V.)
| | - Joaquín Velasco
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (IG-CSIC), 41089 Sevilla, Spain; (M.V.R.-M.); (J.V.)
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4
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Mishra SK, Belur PD, Iyyaswami R. Use of antioxidants for enhancing oxidative stability of bulk edible oils: a review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14716] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Sumit Kumar Mishra
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
| | - Prasanna D. Belur
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
| | - Regupathi Iyyaswami
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
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Preparation of Spray-Dried Functional Food: Effect of Adding Bacillus clausii Bacteria as a Co-Microencapsulating Agent on the Conservation of Resveratrol. Processes (Basel) 2020. [DOI: 10.3390/pr8070849] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
The effect of bacteria (Bacillus clausii) addition on the culturability and antioxidant activity of resveratrol prepared by spray drying was studied in this work. Inulin and lactose were employed as carrying agents and their performance compared. Resveratrol microencapsulated in inulin showed the highest antioxidant activity (26%) against free radicals. The co-encapsulated materials (bacteria and resveratrol) in inulin and lactose showed similar activities (21%, and 23%, respectively) suggesting that part of resveratrol was absorbed by the bacteria. Particles showed a regular spherical morphology with smooth surfaces, and size in the micrometer range (2–25 μm). The absence of bacteria in the SEM micrographs and the culturability activity suggested the preservation of the organisms within the micro and co-microencapsulated particles. The present work proposes the preparation of a functional food with probiotic and antioxidant properties.
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Gursul S, Karabulut I, Durmaz G. Antioxidant efficacy of thymol and carvacrol in microencapsulated walnut oil triacylglycerols. Food Chem 2019; 278:805-810. [DOI: 10.1016/j.foodchem.2018.11.134] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 11/23/2018] [Accepted: 11/26/2018] [Indexed: 11/30/2022]
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Alavi Rafiee S, Farhoosh R, Sharif A. Antioxidant Activity of Gallic Acid as Affected by an Extra Carboxyl Group than Pyrogallol in Various Oxidative Environments. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800319] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Somayeh Alavi Rafiee
- Faculty of Agriculture; Department of Food Science and Technology; Ferdowsi University of Mashhad; P.O. Box 91775-1163 Mashhad Iran
| | - Reza Farhoosh
- Faculty of Agriculture; Department of Food Science and Technology; Ferdowsi University of Mashhad; P.O. Box 91775-1163 Mashhad Iran
| | - Ali Sharif
- Faculty of Agriculture; Department of Food Science and Technology; Ferdowsi University of Mashhad; P.O. Box 91775-1163 Mashhad Iran
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Structure-antioxidant activity relationships of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid. Food Chem 2015; 194:128-34. [PMID: 26471535 DOI: 10.1016/j.foodchem.2015.08.003] [Citation(s) in RCA: 107] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2014] [Revised: 07/30/2015] [Accepted: 08/01/2015] [Indexed: 11/23/2022]
Abstract
Anti-DPPH radical effect as well as anti-peroxide activity of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid in a bulk fish oil system and its O/W emulsion were investigated. Electronic phenomena, intra- and/or intermolecular hydrogen bonds, interfacial properties, and chemical reaction of the solvent molecules with phenolic compounds were considered to be mainly involved in the antiradical activities observed. Antioxidant activity of the phenolic acids derivatives as a function of these factors was variously affected by the environmental conditions which may occur in practice.
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9
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Nakamura K, Nakajima T, Aoyama T, Okitsu S, Koyama M. One-pot esterification and amidation of phenolic acids. Tetrahedron 2014. [DOI: 10.1016/j.tet.2014.08.028] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Asnaashari M, Farhoosh R, Sharif A. Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion. Food Chem 2014; 159:439-44. [PMID: 24767079 DOI: 10.1016/j.foodchem.2014.03.038] [Citation(s) in RCA: 126] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2014] [Revised: 02/25/2014] [Accepted: 03/10/2014] [Indexed: 11/28/2022]
Abstract
The anti-DPPH radical effect as well as anti-peroxide activity of gallic acid, methyl gallate, and α-tocopherol in a bulk Kilka fish oil and its oil-in-water emulsion stabilized by soy protein isolate at 55°C were investigated. Gallic acid with the lowest hydrophobicity (log P=-0.28) was found to be the most active antiradical agent (IC50=29.5 μM), followed by methyl gallate (IC50=38.0 μM, log P=-0.23) and α-tocopherol (IC50=105.3 μM, log P=0.70). The anti-peroxide activity in the bulk oil system decreased in the order of methyl gallate>gallic acid>α-tocopherol. In the emulsion system, methyl gallate still behaved better than gallic acid, but the highest activity belonged to α-tocopherol. Based on the calculation of a number of kinetic parameters, the antioxidants, in general, showed better performances in the bulk oil system than in the emulsion system.
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Affiliation(s)
- Maryam Asnaashari
- Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, P.O. Box 91775-1163, Mashhad, Iran
| | - Reza Farhoosh
- Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, P.O. Box 91775-1163, Mashhad, Iran.
| | - Ali Sharif
- Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, P.O. Box 91775-1163, Mashhad, Iran
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11
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Yi J, Zhu Z, McClements DJ, Decker EA. Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2104-2111. [PMID: 24446832 DOI: 10.1021/jf404593f] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Effects of selected aqueous phase emulsifiers on lipid oxidative stability of water-in-walnut oil (W/O) emulsions stabilized by polyglycerol polyricinoleate (PGPR) were evaluated. The formation of primary oxidation products (lipid hydroperoxides) and secondary oxidation products (headspace hexanal) increased with increasing dodecyltrimethylammonium bromide (DTAB) concentration (0.1-0.2 wt % of emulsions). In contrast, the addition of sodium dodecyl sulfate (SDS) in the aqueous phase reduced lipid hydroperoxide and hexanal formation. In addition, the presence of Tween 20 in the aqueous phase did not significantly influence lipid oxidation rates in W/O emulsions compared to the control (without Tween 20). Whey protein isolate (WPI) was observed to inhibit lipid oxidation in the W/O emulsions (0.05-0.2 wt % of emulsions). Aqueous phase pH had an important impact on the antioxidant capability of WPI, with higher pH improving its ability to inhibit lipid oxidation. The combination of WPI and DTAB in the aqueous phase suppressed the prooxidant effect of DTAB. The combination of WPI and SDS resulted in improved antioxidant activity, with inhibition being greater at pH 7.0 than at pH 3.0. These results suggest that the oxidative stability of W/O emulsions could be improved by the use of suitable emulsifiers in the aqueous phase.
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Affiliation(s)
- Jianhua Yi
- College of Life Science and Engineering, Shaanxi University of Science and Technology , Xi'an 710021, China
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12
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Losada Barreiro S, Bravo-Díaz C, Paiva-Martins F, Romsted LS. Maxima in antioxidant distributions and efficiencies with increasing hydrophobicity of gallic acid and its alkyl esters. The pseudophase model interpretation of the "cutoff effect". JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:6533-6543. [PMID: 23701266 DOI: 10.1021/jf400981x] [Citation(s) in RCA: 76] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Antioxidant (AO) efficiencies are reported to go through maxima with increasing chain length (hydrophobicity) in emulsions. The so-called "cutoff" after the maxima, indicating a decrease in efficiency, remains unexplained. This paper shows, for gallic acid (GA) and propyl, octyl, and lauryl gallates (PG, OG, and LG, respectively), that at any given volume fraction of emulsifier, the concentrations of antioxidants in the interfacial region of stripped corn oil emulsions and their efficiency order follow PG > GA > OG > LG. These results provide clear evidence that an AO's efficiency correlates with its fraction in the interfacial region. AO distributions were obtained in intact emulsions by using the pseudophase kinetic model to interpret changes in observed rate constants of the AOs with a chemical probe, and their efficiencies were measured by employing the Schaal oven test. The model provides a natural explanation for the maxima with increasing AO hydrophobicity.
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Affiliation(s)
- Sonia Losada Barreiro
- Departamento Química Física, Facultad Química, Universidad de Vigo, 36200 Vigo, Spain
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13
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Yi J, Zhu Z, Dong W, McClements DJ, Decker EA. Influence of free fatty acids on oxidative stability in water-in-walnut oil emulsions. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200438] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
| | - Zhenbao Zhu
- College of Life Science and Engineering; Shaanxi University of Science and Technology; Xi'an; P. R.; China
| | - Wenbin Dong
- College of Life Science and Engineering; Shaanxi University of Science and Technology; Xi'an; P. R.; China
| | | | - Eric Andrew Decker
- Department of Food Science; University of Massachusetts; Amherst; MA; USA
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García‐Martínez C, Holgado F, Velasco J, Márquez‐Ruiz G. Effect of classic sterilization on lipid oxidation in model liquid milk‐based infant and follow‐on formulas. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201200156] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Carmen García‐Martínez
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (ICTAN‐CSIC), Spain
| | - Francisca Holgado
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (ICTAN‐CSIC), Spain
| | - Joaquín Velasco
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (IG‐CSIC), Spain
| | - Gloria Márquez‐Ruiz
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (ICTAN‐CSIC), Spain
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Losada-Barreiro S, Sánchez-Paz V, Bravo-Díaz C. Effects of emulsifier hydrophile-lipophile balance and emulsifier concentration on the distributions of gallic acid, propyl gallate, and α-tocopherol in corn oil emulsions. J Colloid Interface Sci 2012; 389:1-9. [PMID: 22939258 DOI: 10.1016/j.jcis.2012.07.036] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2012] [Revised: 07/10/2012] [Accepted: 07/11/2012] [Indexed: 11/17/2022]
Abstract
We evaluated the effects of the hydrophile-lipophile balance (HLB) and emulsifier concentration on the distribution of the antioxidants gallic acid (GA), propyl gallate (PG), and α-tocopherol (TOC) between the aqueous, interfacial, and oil regions of food-grade emulsions composed of stripped corn oil, acidic water, and a mixture of the non-ionic surfactants Tween 20, 40, 80, and Span 20. The distribution of the antioxidants (AOs) is described by two partition constants, that between the oil-interfacial region, P(O)(I), and that between the aqueous and interfacial region, P(W)(I), of the emulsions. The partition constants were determined from the kinetic analyses of the variation in the observed rate constant, k(obs), for the reaction between the AOs and the hydrophobic 4-hexadecylbenzenediazonium ions, 16-ArN(2)(+), with the emulsifier volume fraction. The effects of emulsifier HLB on the second-order rate constants in the interfacial region k(I) were also evaluated for each antioxidant. Results show that an increase in emulsifier concentration promotes the incorporation of AOs to the interfacial region of the emulsions, so that at surfactant volume fractions of 0.04, more than 90% of GA and PG and more than 50% of TOC are located in that region. A decrease in the HLB favors the incorporation of PG and TOC to the interfacial region of the emulsions but has a negligible effect on the fraction of GA in that region. The %AOs in the interfacial region of the emulsions does not correlate with the polarity of the antioxidant, so that GA and PG are predominantly located in the aqueous-interfacial regions of the emulsion rather that in the oil droplet interior; meanwhile, TOC is mostly located in the oil-interfacial regions. Results should aid to understand how antioxidants are distributed in food-grade emulsions and their relative efficiency in inhibiting lipid oxidation.
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Affiliation(s)
- Sonia Losada-Barreiro
- Universidad de Vigo, Facultad Química, Departamento Química Física, 36200 Vigo, Spain
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Trentin A, De Lamo S, Güell C, López F, Ferrando M. Protein-stabilized emulsions containing beta-carotene produced by premix membrane emulsification. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.03.013] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Salminen H, Heinonen M, Decker EA. Antioxidant Effects of Berry Phenolics Incorporated in Oil-in-Water Emulsions with Continuous Phase β-Lactoglobulin. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1506-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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18
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Antioxidant Activity of Added Phenolic Compounds in Freeze-Dried Microencapsulated Sunflower Oil. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1365-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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A follow-up oxidation study in dried microencapsulated oils under the accelerated conditions of the Rancimat test. Food Res Int 2009. [DOI: 10.1016/j.foodres.2008.08.012] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Velasco J, Marmesat S, Holgado F, Márquez-Ruiz G, Dobarganes C. Influence of two lipid extraction procedures on the peroxide value in powdered infant formulas. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0645-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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