Effect of layer-by-layer coatings and localization of antioxidant on oxidative stability of a model encapsulated bioactive compound in oil-in-water emulsions

Gallic acid functionalized polylysine for endowing cotton fiber with antibacterial, antioxidant, and drug delivery properties

In recent years, the serious influence of infectious diseases on public health and economy development has raised global awareness of the importance of medical textiles for preventing and curing injuries and diseases. The application of biomass molecules is a feasible and sustainable approach to design multipurpose medical materials. In this work, a novel cotton fiber with antibacterial, antioxidant, and drug delivery properties was prepared using gallic acid functionalized polylysine (GA-PL). GA-PL was synthesized by immobilizing GA onto PL using the carbodiimide coupling method. The content of GA immobilized onto PL was 117.9 mg/g. The as-prepared GA-PL was grafted onto oxidized cotton by means of the Schiff base reaction between the amino groups of GA-PL and the aldehyde groups of oxidized cotton. The content of GA-PL grafted onto cotton fiber was 205.1 mg/g. GA-PL grafted cotton fiber exhibited not only durable antibacterial and antioxidant activities but also good drug loading and releasing properties for acetylsalicylic acid. This work presents a novel, cleaner, and sustainable approach to prepare medical cotton fibers with bioactive and drug delivery properties.

Towards the systematic design of multilayer O/W emulsions with tannic acid as an interfacial antioxidant

This work discusses the possibility of designing multilayer oil-in-water emulsions to introduce the maximum possible amount of an antioxidant at the droplet interfaces for the optimal protection of a linseed oil core against oxidation, using a systematic three-step colloidal procedure. An antioxidant (here Tannic Acid - TA) is chosen and its interactions with a primary emulsifier (here Bovine Serum Albumin - BSA) and several polysaccharides are first examined in solution using turbidity measurements. As a second step, LbL deposition on solid surfaces is used to determine which of the polysaccharides to combine with BSA and tannic acid in a multilayer system to ensure maximum presence of tannic acid in the films. From UV-vis and polarization modulation infrared reflection-absorption (PM-IRRAS) spectroscopic measurements it is suggested that the best components to use in a multilayer emulsion droplet, together with BSA and TA, are chitosan and pectin. BSA, chitosan and pectin are subsequently used for the formation of three-layer linseed oil emulsions, and tannic acid is introduced into any of the three layers as an antioxidant. The effect of the exact placement of tannic acid on the oxidative stabilization of linseed oil is assessed by monitoring the fluorescence of Nile red, dissolved in the oil droplets, under the attack of radicals generated in the aqueous phase of the emulsion. From the results it appears that the three-stage procedure presented here can serve to identify successful combinations of interfacial components of multilayer emulsions. It is also concluded that the exact interfacial placement of the antioxidant plays an important role in the oxidative stabilization of the valuable oil core.

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

There has been strong interest in developing effective strategies to inhibit lipid oxidation in emulsified food products due to the need to incorporate oxidatively labile bioactive lipids, such as ω-3 fatty acids, conjugated linoleic acids, or carotenoids. Emulsifiers or coemulsifiers can be utilized to inhibit lipid oxidation in emulsions. Both of these molecular types can adsorb to droplet surfaces and inhibit lipid oxidation, but emulsifiers can also stabilize droplets against aggregation whereas coemulsifiers cannot. There are a host of existing emulsifiers, covalent conjugates, or physical complexes that have the potential to inhibit lipid oxidation by a variety of mechanisms. Existing emulsifiers with antioxidant potential consist of surfactants, phospholipids, proteins, polysaccharides, and colloidal particles. Conjugates and complexes are typically formed by covalently or physically linking together a surface-active molecule with an antioxidant molecule. This article reviews the molecular and physicochemical basis for the surface and antioxidant activities of emulsifiers and coemulsifiers, highlights the important properties of interfacial layers that can be engineered to control lipid oxidation, and outlines different kinds of existing emulsifiers, conjugates, and complexes that can be used to inhibit oxidation.