Effects of cis oleic and trans elaidic acids on oxidative stability in riboflavin and chlorophyll photosensitized oil-in-water emulsions

Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization

The antioxidative or prooxidative properties of astaxanthin at the concentrations of 0, 10, and 100 μM were determined in oil-in-water (O/W) emulsions containing neutral, anionic, and cationic emulsifiers, which was Tween 20, sodium dodecyl sulfate, cetyltrimethylammonium bromide (CTAB), respectively, under chlorophyll photosensitization. The oxidative parameters and headspace volatiles were analyzed in O/W emulsions. In the 24 h period of visible light irradiation, 100 μM of astaxanthin acted as an antioxidant in O/W emulsions containing neutral and anionic emulsifiers. However, astaxanthin in O/W emulsions with a cationic emulsifier was neither an antioxidant nor a prooxidant. The profiles of volatile compounds showed that astaxanthin served as a singlet oxygen quencher in O/W emulsions containing neutral and anionic emulsifiers. However, in O/W emulsion with a cationic emulsifier, astaxanthin was neither a singlet oxygen quencher nor a free radical scavenger because prooxidant properties of CTAB overwhelmed the antioxidant effects of astaxanthin. Therefore, the antioxidant properties of astaxanthin were influenced by the emulsifier charges in O/W emulsions.

PRACTICAL APPLICATION

Astaxanthin is a lipid-soluble pigment and has antioxidant, anticancer, and anti-inflammatory properties and beneficial effects on cardiovascular diseases. Many lipid-based foods are displayed on the shelves in the markets under fluorescent light. The addition of astaxanthin can extend the shelf life of O/W emulsion type foods such as beverage and dressing products under visible light irradiation. Also, oxidative stability in emulsion type foods containing astaxanthin rich natural ingredients can be predicted.