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Phycocyanin-rich water-in-oil-in-water (W1/O/W2) double emulsion with nanosized particles: Improved color stability against light exposure. Colloids Surf B Biointerfaces 2022. [DOI: 10.1016/j.colsurfb.2022.112930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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2
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Costa M, Losada-Barreiro S, Vicente A, Bravo-Díaz C, Paiva-Martins F. Unexpected Antioxidant Efficiency of Chlorogenic Acid Phenolipids in Fish Oil-in-Water Nanoemulsions: An Example of How Relatively Low Interfacial Concentrations Can Make Antioxidants to Be Inefficient. Molecules 2022; 27:molecules27030861. [PMID: 35164119 PMCID: PMC8838834 DOI: 10.3390/molecules27030861] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/14/2022] [Accepted: 01/21/2022] [Indexed: 11/26/2022] Open
Abstract
Selecting effective antioxidants is challenging since their efficiency in inhibiting lipid oxidation depends on the rate constants of the chemical reactions involved and their concentration at the reaction site, i.e., at the interfacial region. Accumulation of antioxidants at the interface of emulsions is key to modulate their efficiency in inhibiting lipid oxidation but its control was not well understood, especially in emulsions. It can be optimized by modifying the physicochemical properties of antioxidants or the environmental conditions. In this work, we analyze the effects of surfactant concentration, droplet size, and oil to water ratio on the effective interfacial concentration of a set of chlorogenic acid (CGA) esters in fish oil-in-water (O/W) emulsions and nanoemulsions and on their antioxidant efficiency. A well-established pseudophase kinetic model is used to determine in the intact emulsified systems the effective concentrations of the antioxidants (AOs). The relative oxidative stability of the emulsions is assessed by monitoring the formation of primary oxidation products with time. Results show that the concentration of all AOs at the interfacial region is much higher (20–90 fold) than the stoichiometric one but is much lower than those of other phenolipid series such as caffeic or hydroxytyrosol derivatives. The main parameter controlling the interfacial concentration of antioxidants is the surfactant volume fraction, ΦI, followed by the O/W ratio. Changes in the droplet sizes (emulsions and nanoemulsions) have no influence on the interfacial concentrations. Despite the high radical scavenging capacity of CGA derivatives and their being concentrated at the interfacial region, the investigated AOs do not show a significant effect in inhibiting lipid oxidation in contrast with what is observed using other series of homologous antioxidants with similar reactivity. Results are tentatively interpreted in terms of the relatively low interfacial concentrations of the antioxidants, which may not be high enough to make the rate of the inhibition reaction faster than the rate of radical propagation.
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Affiliation(s)
- Marlene Costa
- REQUIMTE-LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (M.C.); (S.L.-B.)
| | - Sonia Losada-Barreiro
- REQUIMTE-LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (M.C.); (S.L.-B.)
- Department of Physical Chemistry, Faculty of Chemistry, Universidade de Vigo, 36200 Vigo, Spain;
| | - António Vicente
- Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal;
| | - Carlos Bravo-Díaz
- Department of Physical Chemistry, Faculty of Chemistry, Universidade de Vigo, 36200 Vigo, Spain;
| | - Fátima Paiva-Martins
- REQUIMTE-LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (M.C.); (S.L.-B.)
- Correspondence:
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Alarcón M, Pérez-Coello MS, Díaz-Maroto MC, Alañón ME, Soriano A. Effect of winery by-product extracts on oxidative stability, volatile organic compounds and aroma profile of cooked pork model systems during chilled storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112260] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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De Bruno A, Romeo R, Gattuso A, Piscopo A, Poiana M. Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector. Foods 2021; 10:foods10112684. [PMID: 34828963 PMCID: PMC8619481 DOI: 10.3390/foods10112684] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/22/2021] [Accepted: 11/01/2021] [Indexed: 11/16/2022] Open
Abstract
This work aimed to evaluate the antioxidant effect determined by the addition of phenolic extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant extracts containing 100 mg L−1 of hydroxytyrosol and obtained by olive mill wastewater were used in the preparation. After preliminary studies, already evaluated in other works, on hydrophilic and lipophilic food matrices, the results of this study could contribute to understanding the effects of the enrichment on emulsified food systems with phenolic extracts. The functionalized mayonnaise samples were monitored up to 45 days of storage at 10 °C in comparison with a control sample for microbiological, physicochemical, antioxidant, sensory properties and for oxidative stability. The results achieved through this work showed the efficacy of the use of phenolic extract as ingredients for its positive effect on chemical properties of mayonnaise. The adding extracts lead to the increase of oxidative stability with an induction period higher (about 24 h) than the control sample (about 12 h).
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Costa M, Losada-Barreiro S, Paiva-Martins F, Bravo-Díaz C. Polyphenolic Antioxidants in Lipid Emulsions: Partitioning Effects and Interfacial Phenomena. Foods 2021; 10:539. [PMID: 33807705 PMCID: PMC8001919 DOI: 10.3390/foods10030539] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/26/2021] [Accepted: 02/24/2021] [Indexed: 02/07/2023] Open
Abstract
The autoxidation of lipids in complex systems such as emulsions or biological membranes, although known to occur readily and to be associated with important pathological events, is lacking in quantitative data in spite of the huge efforts that have been made in attempting to unravel the complex mechanisms of lipid oxidation and its inhibition by antioxidants. Lipids are present as oil-in-water emulsions in many foods and pharmaceutical formulations, and the prevalent role of the interfacial region is critical to understand the antioxidant behavior and to correctly interpret antioxidant efficiencies. The aim of this review is to summarize the current knowledge on the chemical fate of antioxidants before they react with peroxyl radicals. Many researchers highlighted the predominant role of interfaces, and although some attempts have been made to understand their role, in most instances, they were essentially qualitative and based on putative hypotheses. It is only recently that quantitative reports have been published. Indeed, knowledge on the effects of relevant experimental variables on the effective concentrations of antioxidants is necessary for a successful design of alternate, effective antioxidative solutions.
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Affiliation(s)
- Marlene Costa
- REQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal; (M.C.); (S.L.-B.); (F.P.-M.)
| | - Sonia Losada-Barreiro
- REQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal; (M.C.); (S.L.-B.); (F.P.-M.)
- Department of Physical Chemistry, Faculty of Chemistry, Universidad de Vigo, 36200 Vigo, Spain
| | - Fátima Paiva-Martins
- REQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal; (M.C.); (S.L.-B.); (F.P.-M.)
| | - Carlos Bravo-Díaz
- Department of Physical Chemistry, Faculty of Chemistry, Universidad de Vigo, 36200 Vigo, Spain
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6
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Ferreira I, Costa M, Losada-Barreiro S, Paiva-Martins F, Bravo-Díaz C. Modulating the interfacial concentration of gallates to improve the oxidative stability of fish oil-in-water emulsions. Food Res Int 2018; 112:192-198. [DOI: 10.1016/j.foodres.2018.06.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 05/30/2018] [Accepted: 06/01/2018] [Indexed: 11/25/2022]
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7
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Vaisali C, Belur PD, Iyyaswami R. Effectiveness of rutin and its lipophilic ester in improving oxidative stability of sardine oil containing trace water. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13627] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chandrasekar Vaisali
- Department of Chemical Engineering; National Institute of Technology; Mangalore Karnataka 575 025 India
| | - Prasanna D. Belur
- Department of Chemical Engineering; National Institute of Technology; Mangalore Karnataka 575 025 India
| | - Regupathi Iyyaswami
- Department of Chemical Engineering; National Institute of Technology; Mangalore Karnataka 575 025 India
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8
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Kiokias S, Varzakas T. Innovative applications of food-related emulsions. Crit Rev Food Sci Nutr 2017; 57:3165-3172. [DOI: 10.1080/10408398.2015.1130017] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- S. Kiokias
- Technological Educational Institute of Peloponnese, Deptartment of Food Technology, Kalamata, Hellas, Greece
| | - T. Varzakas
- Technological Educational Institute of Peloponnese, Deptartment of Food Technology, Kalamata, Hellas, Greece
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9
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Sørensen ADM, Villeneuve P, Jacobsen C. Alkyl caffeates as antioxidants in O/W emulsions: Impact of emulsifier type and endogenous tocopherols. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600276] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Ann-Dorit Moltke Sørensen
- Division of Food Technology, National Food Institute (DTU Food); Technical University of Denmark; Kgs. Lyngby Denmark
| | | | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute (DTU Food); Technical University of Denmark; Kgs. Lyngby Denmark
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10
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Silva R, Losada-Barreiro S, Paiva-Martins F, Bravo-Díaz C. Partitioning and antioxidative effect of protocatechuates in soybean oil emulsions: Relevance of emulsifier concentration. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600274] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Rui Silva
- REQUIMTE-LAQV; Departamento de Química e Bioquímica; Faculdade de Ciências; Universidade do Porto; Porto Portugal
| | - Sonia Losada-Barreiro
- REQUIMTE-LAQV; Departamento de Química e Bioquímica; Faculdade de Ciências; Universidade do Porto; Porto Portugal
- Faculty of Chemistry; Department of Physical Chemistry; University of Vigo; Vigo Spain
| | - Fátima Paiva-Martins
- REQUIMTE-LAQV; Departamento de Química e Bioquímica; Faculdade de Ciências; Universidade do Porto; Porto Portugal
| | - Carlos Bravo-Díaz
- Faculty of Chemistry; Department of Physical Chemistry; University of Vigo; Vigo Spain
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11
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Andrés AI, Petrón MJ, Adámez JD, López M, Timón ML. Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties. Meat Sci 2017; 129:62-70. [PMID: 28259073 DOI: 10.1016/j.meatsci.2017.02.013] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2016] [Revised: 12/03/2016] [Accepted: 02/15/2017] [Indexed: 10/20/2022]
Abstract
The aim of this work was to study the in vitro antioxidant potential of aqueous extracts obtained from tomato (TOM), red grape (GRA), olive (OLI) and pomegranate (POM) by-products as well as to evaluate the effect of their addition into lamb meat patties (1000mg/kg) in order to improve shelf life. A negative (CON) and a positive control (sodium ascorbate, ASC) were also included in the experiment. Results for radical scavenging activity, metal chelating activity and reducing power indicated that GRA and OLI extracts could inhibit oxidation more efficiently than POM and TOM extracts (P<0.01). Consistently, GRA and OLI treatments showed the highest redness (a*) (P<0.01) and antioxidant activity, both for lipids and proteins, throughout storage (P<0.001). Furthermore, in general, microbial counts were reduced by the addition of by-products extracts. These results suggest that the extracts obtained from grape and olive pomaces could be effectively used to replace sodium ascorbate in lamb meat products.
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Affiliation(s)
- A I Andrés
- Food Technology Department, School of Agricultural Engineering, University of Extremadura, 06007 Badajoz, Spain.
| | - M J Petrón
- Food Technology Department, School of Agricultural Engineering, University of Extremadura, 06007 Badajoz, Spain
| | - J D Adámez
- CICYTEX-Instituto Tecnológico Agroalimentario (INTAEX), Avenida Adolfo Suarez s/n 06007, Badajoz, Spain
| | - M López
- CICYTEX- La Orden, 06187 Guadajira, Badajoz, Spain
| | - M L Timón
- Food Technology Department, School of Agricultural Engineering, University of Extremadura, 06007 Badajoz, Spain
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12
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Ozturk Kirbay F, Geyik C, Guler E, Yesiltepe O, Gumus ZP, Odaci Demirkol D, Coskunol H, Timur S. Testing of bioactive-nanovesicles on hepatotoxicity of atypical antipsychotics via digital holography. Colloids Surf B Biointerfaces 2017; 152:289-295. [PMID: 28126680 DOI: 10.1016/j.colsurfb.2017.01.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 01/03/2017] [Accepted: 01/04/2017] [Indexed: 12/01/2022]
Abstract
Atypical antipsychotic drugs induce hepatic toxicity. Thus, it is of importance to eliminate the side effects of these drugs. Herein we describe the preparation of nanoemulsions with a dietary supplement; wheat germ oil (WGO), to ameliorate the liver damage induced by clozapine and olanzapine. THLE-2 cell line was used as a model to investigate the effects of these nanoemulsions on cell viability as well as antioxidative efficiency after antipsychotic insult. In this context, a conventional cell culture method; MTT was used along with a novel cellular imaging technique called digital holography (DH) to evaluate cell viability. Obtained data confirmed that both clozapine and olanzapine induced the liver damage in in vitro model and WGO nanoemulsions were found to be effective on cells and eliminate the cytotoxic effects of these drugs. Briefly, this study has some outputs as follows; it showed that different dietary supplements can be used in such formulations instead of their pristine forms to increase bioavailability. Also, DH was successfully applied for the monitoring of cell viability and it could be a promising approach as the reactive-free cytotoxicity test.
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Affiliation(s)
- Fatma Ozturk Kirbay
- Ege University Faculty of Science, Department of Biochemistry and Institute on Drug Abuse, Toxicology & Pharmaceutical Sciences, Izmir 35100, Turkey
| | - Caner Geyik
- Ege University Faculty of Science, Department of Biochemistry and Institute on Drug Abuse, Toxicology & Pharmaceutical Sciences, Izmir 35100, Turkey
| | - Emine Guler
- Ege University Faculty of Science, Department of Biochemistry and Institute on Drug Abuse, Toxicology & Pharmaceutical Sciences, Izmir 35100, Turkey
| | - Ozan Yesiltepe
- Ege University Faculty of Science, Department of Biochemistry and Institute on Drug Abuse, Toxicology & Pharmaceutical Sciences, Izmir 35100, Turkey
| | - Zinar Pinar Gumus
- Ege University Faculty of Science, Department of Biochemistry and Institute on Drug Abuse, Toxicology & Pharmaceutical Sciences, Izmir 35100, Turkey
| | - Dilek Odaci Demirkol
- Ege University Faculty of Science, Department of Biochemistry and Institute on Drug Abuse, Toxicology & Pharmaceutical Sciences, Izmir 35100, Turkey
| | - Hakan Coskunol
- Ege University Faculty of Science, Department of Biochemistry and Institute on Drug Abuse, Toxicology & Pharmaceutical Sciences, Izmir 35100, Turkey.
| | - Suna Timur
- Ege University Faculty of Science, Department of Biochemistry and Institute on Drug Abuse, Toxicology & Pharmaceutical Sciences, Izmir 35100, Turkey.
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13
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Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes. FOOD SCIENCE AND HUMAN WELLNESS 2016. [DOI: 10.1016/j.fshw.2016.10.002] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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14
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Espinosa RR, Inchingolo R, Alencar SM, Rodriguez-Estrada MT, Castro IA. Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters. Food Chem 2015; 182:95-104. [DOI: 10.1016/j.foodchem.2015.02.130] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2014] [Revised: 02/20/2015] [Accepted: 02/25/2015] [Indexed: 12/14/2022]
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Budilarto ES, Kamal-Eldin A. The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils. EUR J LIPID SCI TECH 2015; 117:1095-1137. [PMID: 26448722 PMCID: PMC4586479 DOI: 10.1002/ejlt.201400200] [Citation(s) in RCA: 108] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2014] [Revised: 12/20/2014] [Accepted: 01/08/2015] [Indexed: 11/09/2022]
Abstract
The microenvironment formed by surface active compounds is being recognized as the active site of lipid oxidation. Trace amounts of water occupy the core of micro micelles and several amphiphilic minor components (e.g., phospholipids, monoacylglycerols, free fatty acids, etc.) act as surfactants and affect lipid oxidation in a complex fashion dependent on the structure and stability of the microemulsions in a continuous lipid phase such as bulk oil. The structures of the triacylglycerols and other lipid-soluble molecules affect their organization and play important roles during the course of the oxidation reactions. Antioxidant head groups, variably located near the water-oil colloidal interfaces, trap and scavenge radicals according to their location and concentration. According to this scenario, antioxidants inhibit lipid oxidation not only by scavenging radicals via hydrogen donation but also by physically stabilizing the micelles at the microenvironments of the reaction sites. There is a cut-off effect (optimum value) governing the inhibitory effects of antioxidants depending inter alias on their hydrophilic/lipophilic balance and their concentrations. These complex effects, previously considered as paradoxes in antioxidants research, are now better explained by the supramolecular chemistry of lipid oxidation and antioxidants, which is discussed in this review.
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Affiliation(s)
- Elizabeth S Budilarto
- Department of Food Science, United Arab Emirates UniversityAl-Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, United Arab Emirates UniversityAl-Ain, United Arab Emirates
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16
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Oxidative stability of structured lipid-based infant formula emulsion: Effect of antioxidants. Food Chem 2015; 178:1-9. [DOI: 10.1016/j.foodchem.2015.01.073] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2014] [Revised: 12/08/2014] [Accepted: 01/13/2015] [Indexed: 11/19/2022]
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17
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Budilarto ES, Kamal‐Eldin A. Stabilization of cod liver oil with a quaternary combination of α‐tocopherol and synergists: Method of assessment. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400637] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Afaf Kamal‐Eldin
- Department of Food ScienceUnited Arab Emirates UniversityAl AinUnited Arab Emirates
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18
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Antioxidant activity of alkyl gallates and glycosyl alkyl gallates in fish oil in water emulsions: relevance of their surface active properties and of the type of emulsifier. Food Chem 2015; 183:190-6. [PMID: 25863628 DOI: 10.1016/j.foodchem.2015.03.035] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2014] [Revised: 02/24/2015] [Accepted: 03/11/2015] [Indexed: 11/22/2022]
Abstract
The antioxidant activity of gallic acid and a series of alkyl gallates (C4-C18) and glycosylated alkyl gallates (C4-C18) on fish oil-in-water emulsions was studied. Three types of emulsifiers, lecithin, Tween-20 and sodium dodecyl sulphate (SDS) were tested. A nonlinear behavior of the antioxidant activity of alkyl gallates when increasing alkyl chain length was observed for emulsions prepared with lecithin. Medium-size alkyl gallates (C6-C12) were the best antioxidants. In contrast, for emulsions prepared with Tween-20, the antioxidants seem to follow the polar paradox. Glucosyl alkyl gallates were shown previously to be better surfactants than alkyl gallates. Nevertheless, they exhibited a worse antioxidant capacity than their corresponding alkyl gallates, in emulsions prepared with lecithin or Tween-20, indicating the greater relevance of having three OH groups at the polar head in comparison with having improved surfactant properties but just a di-ortho phenolic structure in the antioxidant.
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Berton-Carabin CC, Ropers MH, Genot C. Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12097] [Citation(s) in RCA: 362] [Impact Index Per Article: 36.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
| | | | - Claude Genot
- INRA; UR1268 Biopolymères Interactions Assemblages; F-44316 Nantes France
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Raikos V, Neacsu M, Morrice P, Duthie G. Physicochemical stability of egg protein-stabilised oil-in-water emulsions supplemented with vegetable powders. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12565] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Vassilios Raikos
- Natural Products Group; Rowett Institute of Nutrition and Health; University of Aberdeen; AB21 9SB Aberdeen UK
| | - Madalina Neacsu
- Natural Products Group; Rowett Institute of Nutrition and Health; University of Aberdeen; AB21 9SB Aberdeen UK
| | - Philip Morrice
- Natural Products Group; Rowett Institute of Nutrition and Health; University of Aberdeen; AB21 9SB Aberdeen UK
| | - Garry Duthie
- Natural Products Group; Rowett Institute of Nutrition and Health; University of Aberdeen; AB21 9SB Aberdeen UK
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21
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García-Moreno PJ, Frisenfeldt Horn A, Jacobsen C. Influence of casein-phospholipid combinations as emulsifier on the physical and oxidative stability of fish oil-in-water emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1142-1152. [PMID: 24437721 DOI: 10.1021/jf405073x] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The objective of this study was to investigate the influence of casein (0.3% w/w) and phospholipid (0.5% w/w) emulsifier combinations on the physical and oxidative stability of 10% fish oil-in-water emulsions at pH 7. For that purpose, three phospholipids were evaluated, namely, lecithin (LC), phosphatidylcholine (PC), and phosphatidylethanolamine (PE). The emulsion stabilized with LC showed the best physical stability having the most negative zeta potential and the lowest mean droplet size. In addition, this emulsion was also the least oxidized in terms of peroxide value and concentration of the volatile oxidation product 1-penten-3-ol. This finding is not explained by the antioxidant activity of LC because it showed similar DPPH scavenging activity and lower metal chelating activity than the other phospholipids. Therefore, these results suggested that other factors such as the combination of casein and lecithin, which could result in a favorable structure and thickness of the interfacial layer, prevented lipid oxidation in this emulsion.
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Jayasinghe C, Gotoh N, Wada S. Pro-oxidant/antioxidant behaviours of ascorbic acid, tocopherol, and plant extracts in n-3 highly unsaturated fatty acid rich oil-in-water emulsions. Food Chem 2013; 141:3077-84. [DOI: 10.1016/j.foodchem.2013.05.143] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2012] [Revised: 05/01/2013] [Accepted: 05/31/2013] [Indexed: 10/26/2022]
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23
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Lante A, Friso D. Oxidative stability and rheological properties of nanoemulsions with ultrasonic extracted green tea infusion. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Effects of Acidity, Temperature and Emulsifier Concentration on the Distribution of Caffeic Acid in Stripped Corn and Olive Oil-in-Water Emulsions. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2309-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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25
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Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.11.032] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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Sørensen ADM, Friel J, Winkler-Moser JK, Jacobsen C, Huidrom D, Reddy N, Thiyam-Holländer U. Impact of endogenous canola phenolics on the oxidative stability of oil-in-water emulsions. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200354] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Ann-Dorit Moltke Sørensen
- Department of Human Nutritional Sciences, Richardson Centre for Functional Foods and Nutraceuticals; University of Manitoba; Winnipeg; Manitoba; Canada
| | - James Friel
- Department of Human Nutritional Sciences, Richardson Centre for Functional Foods and Nutraceuticals; University of Manitoba; Winnipeg; Manitoba; Canada
| | | | - Charlotte Jacobsen
- Division of Industrial Food Research; Technical University of Denmark; National Food Institute; Kgs. Lyngby; Denmark
| | - Dayanidhi Huidrom
- Department of Human Nutritional Sciences, Richardson Centre for Functional Foods and Nutraceuticals; University of Manitoba; Winnipeg; Manitoba; Canada
| | - Narsi Reddy
- Department of Human Nutritional Sciences, Richardson Centre for Functional Foods and Nutraceuticals; University of Manitoba; Winnipeg; Manitoba; Canada
| | - Usha Thiyam-Holländer
- Department of Human Nutritional Sciences, Richardson Centre for Functional Foods and Nutraceuticals; University of Manitoba; Winnipeg; Manitoba; Canada
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Hedegaard SF, Nilsson C, Laurinmäki P, Butcher S, Urtti A, Yaghmur A. Nanostructured aqueous dispersions of citrem interacting with lipids and PEGylated lipids. RSC Adv 2013. [DOI: 10.1039/c3ra44583f] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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28
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Lisete-Torres P, Losada-Barreiro S, Albuquerque H, Sánchez-Paz V, Paiva-Martins F, Bravo-Díaz C. Distribution of hydroxytyrosol and hydroxytyrosol acetate in olive oil emulsions and their antioxidant efficiency. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7318-7325. [PMID: 22720906 DOI: 10.1021/jf301998s] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
We employed a kinetic method to determine the distributions of the antioxidants hydroxytyrosol (HT) and hydroxytyrosol acetate (HTA) between the oil, aqueous, and interfacial regions of a model food emulsion composed of stripped olive oil, acidic water, and a blend of Tween 80 and Span 80 [hydrophilic–lipophilic balance (HLB) = 8.05] as an emulsifier. HT is oil-insoluble, but HTA is both oil- and water-soluble (partition constant P(O)(W) = 0.61). Results indicate that, at a given emulsifier volume fraction Φ(I), the fraction of HTA in the interfacial region is higher than that of HT. The percentage of both antioxidants increases with an increasing Φ(I), so that % HT > 40% at Φ(I) = 0.005 and % HT > 80% at Φ(I) = 0.04. HTA appears to be a better antioxidant than HT, as shown by an accelerated oxidative test (Schaal oven method). A correlation between their distribution in the emulsion and their efficiency was established.
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Affiliation(s)
- Patrícia Lisete-Torres
- Departamento de Química e Bioquímica, Centro de Investigação em Química (CIQ-UP), Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal
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29
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Preservation of polyunsaturated fatty acyl glycerides via intramolecular antioxidant coupling. Chem Phys Lipids 2012; 165:530-6. [DOI: 10.1016/j.chemphyslip.2012.05.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2012] [Revised: 05/07/2012] [Accepted: 05/09/2012] [Indexed: 11/19/2022]
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30
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Sørensen ADM, Petersen LK, de Diego S, Nielsen NS, Lue BM, Yang Z, Xu X, Jacobsen C. The antioxidative effect of lipophilized rutin and dihydrocaffeic acid in fish oil enriched milk. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201100354] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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31
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Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion. J Colloid Interface Sci 2012; 370:73-9. [PMID: 22284574 DOI: 10.1016/j.jcis.2011.12.057] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2011] [Revised: 12/19/2011] [Accepted: 12/21/2011] [Indexed: 11/20/2022]
Abstract
We determined the effects of emulsifier concentration and temperature on the distribution of gallic acid (GA) in a food-grade emulsion composed of 1:9 vol:vol stripped corn oil, acidic water and Tween 20. The distribution of GA can be defined by the partition constant between the aqueous and the interfacial regions, P(W)(I), which was determined by using a kinetic method and the pseudophase kinetic model. Once P(W)(I) is known, determining the distribution of GA is straightforward. Our results show that at least 40% of the total GA is located in the interfacial region of the emulsion at 0.005 volume fraction of Tween 20, and this percentage increases to ca. 85% of the total GA at 0.04 volume fraction of Tween 20. The variation of P(W)(I) with the temperature was used to estimate the thermodynamic parameters for the GA transfer from the aqueous to the interfacial region of the emulsion and the activation parameters for the reaction between 16-ArN(2)(+) and GA in the interfacial region. The free energy of transfer from the aqueous to the interfacial region, ΔG(T)(0,W→I), is negative, the enthalpy of transfer is small and negative, but the entropy of transfer is large and positive. Our results demonstrate that the partitioning of GA in acidic emulsions between aqueous and interfacial regions depends primarily on droplet concentration and is only slightly dependent on temperature.
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32
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Sørensen ADM, Nielsen NS, Yang Z, Xu X, Jacobsen C. Lipophilization of dihydrocaffeic acid affects its antioxidative properties in fish-oil-enriched emulsions. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201100002] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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