Effects of metal chelator, sodium azide, and superoxide dismutase on the oxidative stability in riboflavin-photosensitized oil-in-water emulsion systems

Evaluation of oxidative stability of rice oil from brown rice flour under thermal oxidation and light irradiation

Effects of autoxidation and light irradiation on the oxidative stability were evaluated in rice oil from two brown rice flours including 'Baromi2' and 'Samkwang'. 'Baromi2' is a newly developed variety for rice flour production while 'Samkwang' is a typical rice variety as a control. Degree of oxidation and volatile profiles were evaluated in rice oil stored at 60 °C or under fluorescent light at 25 °C. The oil yields of 'Baromi2' and 'Samkang' were 2.63 and 1.78%, respectively whereas rice oil from 'Baromi2' had lower degree of unsaturation than 'Samkang'. Rice oil from 'Samkwang' possessed higher volatile compounds and more oxidized products during autoxidation whereas rice oil from 'Baromi2' had more oxidation products under light irradiation. Hexanal and 2-heptenal were major headspace volatile from heated rice oil while 2-heptenal and 1-octene-3-ol were main volatiles from light irradiated rice oil, which implies the involvement of singlet oxygen in rice oil during photooxidation.

Spin-Restricted Descriptions of Singlet Oxygen Reactions from XMS-CASPT2 Benchmarks

Reactions of singlet oxygen are numerous, some of which are desired but many are unwanted. Therefore, the ability to correctly predict and interpret this reactivity for complex molecular systems is essential to our understanding of singlet oxygen reactions. DFT is widely used for predicting many reactions but is not suited to degenerate electronic structures; application to isolated singlet oxygen often uses the spin-unrestricted formalism, which results in severe spin contamination. In this work, we demonstrate that spin-restricted DFT can correctly describe the reaction pathway for four prototypical singlet oxygen reactions. By careful benchmarking with XMS-CASPT2, we show that, from the first transition state onward, the degeneracy of the 1Δg state is broken due to differing interactions of the (degenerate) π* orbitals with the organic substrate; this result is well replicated with DFT. These findings demonstrate the utility of using spin-restricted DFT to explore reactions, opening the way to confidently use this computationally efficient method for molecular systems of medium to large organic molecules.

Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrix

Although association colloidal structures are believed as major oxidation places, relationship of oxygen molecules with association colloids have not been evaluated in oil-in-water (O/W) emulsion. Oxygen solubility was determined in O/W emulsion containing dispersed phases with different charges of emulsifiers, numbers of dispersed droplets, and surface areas of dispersed droplets. The rates of lipid oxidation were also examined. O/W emulsion made of positively charged emulsifier had higher oxygen solubility than negatively charged and neutral emulsifiers. As number and surface area of oil droplet in O/W emulsion increased, higher oxygen solubility was observed, implying that dispersed phases could be places for oxygen molecules. O/W emulsion made of positively charged emulsifier had higher lipid oxidation than neutral emulsifier. O/W emulsion with more interfaces had lower oxidative stability, implying interfaces of association colloids could affect rates of lipid oxidation. Dispersed phase in O/W emulsion can be places for oxygen molecules.

Tiny, yet impactful: Detection and oxidative stability of very small oil droplets in surfactant-stabilized emulsions

HYPOTHESIS

The shelf life of multiphase systems, e.g. oil-in-water (O/W) emulsions, is severely limited by physical and/or chemical instabilities, which degrade their texture, macroscopic appearance, sensory and (for edible systems) nutritional quality. One prominent chemical instability is lipid oxidation, which is notoriously complex. The complexity arises from the involvement of many physical structures present at several scales (1-10,000 nm), of which the smallest ones are often overlooked during characterization.

EXPERIMENTS

We used cryogenic transmission electron microscopy (cryo-TEM) to characterize the coexisting colloidal structures at the nanoscale (10-200 nm) in rapeseed oil-based model emulsions stabilized by different concentrations of a nonionic surfactant. We assessed whether the oxidative and physical instabilities of the smallest colloidal structures in such emulsions may be different from those of larger colloidal structures.

FINDINGS

By deploying cryo-TEM, we analyzed the size of very small oil droplets and of surfactant micelles, which are typically overlooked by dynamic light scattering when larger structures are concomitantly present. Their size and oil content were shown to be stable over incubation, but lipid oxidation products were overrepresented in these very small droplets. These insights highlight the importance of the fraction of "tiny droplets" for the oxidative stability of O/W emulsions.

Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation

Lipid oxidation is one of the key chemical reactions in foods containing fats and oils during production and storage. For several decades, many researchers have tried to understand the mechanisms of lipid oxidation and ways to control the rates of lipid oxidation. Theories of autoxidation or free radical chain reaction have been developed to successfully explain the phenomenon observed in oxidized lipids. Many studies have been conducted to explain the other factors that can affect the lipid oxidation such as food matrix, oxidation time and temperature, transition metal ions, pigments with sensitizing abilities, and surface-active compounds such as phospholipids, free fatty acids, monoacylglycerols, and diacylglycerols. Several strategies were developed to evaluate the degree of oxidation and oxidative stability. This review provides crucial information on the mechanism of lipid oxidation affected amphiphilic compounds and association colloids. This review article will extensively discuss about the methods for determining the oxidative stability.

Influence of interfacial properties/structure on oxygen diffusion in oil-in-water emulsions

Oxygen diffusion played an important role in the lipid oxidation of food emulsions. In this study, a simple method was developed to quantitatively observe the oxygen diffusion in the oil-water biphasic system, and it was further applied to investigate the relationship between the oxygen diffusion and lipid oxidation in O/W emulsions. Various factors that related to the emulsion oxidation were considered, from their influence on the oxygen diffusion and lipid oxidation in the emulsions. Results showed that there was obvious correlation between the oxygen diffusion and lipid oxidation in O/W emulsions, which reveals the inhibition of oxygen diffusion could apparently slow down the lipid oxidation. Moreover, the changes of oil phase, water phase and interfacial layer of the emulsions, which were related to the oxygen diffusion, could improve the oxidative stability of the emulsions effectively. Our findings are helpful for deep understanding the mechanisms of the lipid oxidation in food emulsions.

Photo-Oxidative Stability of Aqueous Model Systems Enriched with Omega-3 Long-Chain Polyunsaturated Fatty Acid-Rich Microalgae as Compared to Autoxidative Stability

Several species of microalgae are promising as an alternative source of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). Photoautotrophic species show the greatest potential, since incorporating them into food products leads to oxidatively stable products; however, the presence of photosensitizers could reduce the shelf-life due to the appearance of photo-oxidation on exposure to light. This study investigated the oxidative impact of illumination for aqueous model suspensions enriched with Phaeodactylum (phototrophic microalgae─containing potential photosensitizers) and Schizochytrium (heterotrophic microalgae─lacking photosensitizers) during storage for 28 days at 37 °C. Primary (peroxide value) and secondary (volatiles with gas chromatography (GC)-mass spectrometry) oxidation products, n-3 LC-PUFA content (GC), and pigments (high-pressure liquid chromatography) were assessed. The results showed that photo-oxidation did not cause oxidative instability for Phaeodactylum samples compared with strong autoxidation in Schizochytrium samples. For the Phaeodactylum-enriched suspensions, only minimal photo-oxidation could be detected and the n-3 LC-PUFA content remained stable throughout storage regardless of illumination.

Riboflavin-Sensitized Photooxidation of Low-Density-Lipoprotein (LDL) Cholesterol: A Culprit in the Development of Cardiovascular Diseases (CVDs)

The oxidation of human low-density-lipoprotein (LDL) particles is responsible for the development of cardiovascular diseases (CVDs). In the present study, the occurrence of riboflavin-sensitized photooxidation of LDL particles was examined in an in vitro system. The presence of light, oxygen, and photosensitizer (50 μM riboflavin) caused the riboflavin-sensitized photooxidation of human LDL particles thereby increasing in the conjugated dienes (CDs) by 32.5 ± 4.8% (p < 0.05), indicating that this could serve as a major culprit in the development of CVDs. A 1 h radiation caused a 63.6 ± 0.3% degradation of the riboflavin content, and this indicates the extremely fast reaction of the riboflavin-sensitized photooxidation. The singlet oxygen quenching capacity of β-carotene was determined at three different concentrations (10, 50, and 100 μM), exhibiting both antioxidant and prooxidant effects, depending on the concentrations used. In addition, ascorbic acid displayed a high incorporation rate into the LDL particles, implying its potential in preventing riboflavin photosensitization of LDL particles. To the best of our knowledge, this is the first report on the riboflavin-sensitized photooxidation of LDL particles in an in vitro system, proposing a new possible mechanism in the development of CVDs.

Surface Active Agents and Their Health-Promoting Properties: Molecules of Multifunctional Significance

Surface active agents (SAAs) are molecules with the capacity to adsorb to solid surfaces and/or fluid interfaces, a property that allows them to act as multifunctional ingredients (e.g., wetting and dispersion agents, emulsifiers, foaming and anti-foaming agents, lubricants, etc.) in a widerange of the consumer products of various industrial sectors (e.g., pharmaceuticals, cosmetics, personal care, detergents, food, etc.). Given their widespread utilization, there is a continuously growing interest to explore their role in consumer products (relevant to promoting human health) and how such information can be utilized in order to synthesize better chemical derivatives. In this review article, weaimed to provide updated information on synthetic and biological (biosurfactants) SAAs and their health-promoting properties (e.g., anti-microbial, anti-oxidant, anti-viral, anti-inflammatory, anti-cancer and anti-aging) in an attempt to better define some of the underlying mechanism(s) by which they exert such properties.

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health-related considerations of SLs including their metabolic characteristics, biopolymer-based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL-based oleogels and their food application are also discussed.

Effects of Chelating Agents and Salts on Interfacial Properties and Lipid Oxidation in Oil-in-Water Emulsions

The effects of chelating agents and salts on the interfacial characteristics and oxidative stability of oil-in-water emulsions containing an endogenous concentration of metal ions were investigated. Emulsions were fabricated by high-pressure homogenization of 10% oil phase (sacha inchi oil) and 90% aqueous phase (1% Tween 60 in phosphate buffer solution, pH 7, 50 mM). The oxidative stability of the emulsions was characterized by measuring peroxide values and thiobarbituric acid reactive substances throughout storage. Endogenous iron and copper ion levels in the emulsions were detected by atom absorption spectroscopy as 1.99 and 0.86 ppm, respectively. Incorporation of chelating agents, either ethylenediaminetetraacetic acid or sodium citrate, into the emulsions effectively inhibited lipid oxidation, showing that even these low levels of endogenous metal ions ( parts per million) were sufficient to promote oxidation. Conversely, the addition of monovalent salts, NaCl or KCl, slightly increased the rate of lipid oxidation in the emulsions, which was attributed to their impact on the physical properties of the surfactant layer at the oil droplet surfaces. The impact of chelating agents and salts on the electrical characteristics (ξ potential) and relaxation time (T_R) of the surfactant-coated lipid droplets were characterized by particle electrophoresis and nuclear magnetic resonance spectroscopy, respectively. The chelating agents and salts altered the surface potential of the droplets, indicative of a change in the adsorption of metal ions to the droplet surfaces. Moreover, they altered the arrangement of surface-active molecules at the droplet surfaces, thereby impacting the contact of pro-/antioxidants with the oil phase. These results have important implications for the formulation of emulsion-based materials that are more stable to lipid oxidation.

Volatile profiles and involvement step of moisture in bulk oils during oxidation by action of deuterium oxide (D2O)

Volatile formation is an inevitable result of lipid oxidation, which impact the quality of lipid rich foods. In this study, moisture role on the formation of volatiles were evaluated using deuterium oxide (D₂O) and possible steps of moisture involvement were suggested. Moisture content in corn oil with deuterium free water (H₂O) was significantly (p < 0.05) higher than that in corn oil with D₂O. The contents of some volatiles including pentane, hexanal, 2-hexenal, and t-2-heptenal in corn oil with D₂O were higher than those in corn oil with H₂O for the first 8 days. Volatiles containing deuterium appeared in the order of pentane, t-2-pentenal, and t-2-heptenal during oxidation. Deuterium incorporated volatiles could be formed after the β-scission of lipid hydroperoxides. Therefore, moisture plays important roles in the formation of volatiles as well as the locations of oxidation in bulk oils.

Oxidative stability of oil-in-water emulsions with α-tocopherol, charged emulsifier, and different oxidative stress

α-Tocopherol is known to show different activity depending on the concentration and food matrix. Effects of α-tocopherol at the concentrations of 0, 0.1, 0.5, and 1.0 mM were determined in oil-in-water (O/W) emulsions containing anionic, neutral, and cationic emulsifiers under different types of oxidative stress including riboflavin photosensitization, photooxidation, and autoxidation. Headspace oxygen depletion, lipid hydroperoxides, and conjugated dienes were analyzed to determine the oxidative stability of O/W emulsions. α-Tocopherol served as an antioxidant in O/W emulsion with a cationic emulsifier irrespective of oxidative stress. α-Tocopherol acted as an antioxidant in O/W emulsion with a neutral emulsifier at riboflavin photosensitization while a prooxidant at photooxidation. However, in samples with an anionic emulsifier, α-tocopherol activity differed from the concentration and types of oxidative stress. Therefore, cationic transition metals or reactive oxygen species generated from RF photosensitization could play key roles of α-tocopherol in O/W emulsion.

Effective Prevention of Oxidative Deterioration of Fish Oil: Focus on Flavor Deterioration

Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), both abundant in fish oil, are known to have significant biochemical and physiological effects primarily linked to the improvement of human health, especially cardiovascular and brain health. However, the incorporation of fish oil into foods and beverages is often challenging, as fish oil is very easily oxidized and can cause undesirable flavors. This review discusses this rapid formation of the fishy and metallic off-flavors, focusing especially on an early stage of fish oil oxidation. Although oxidative stability and quality of commercialized fish oil have improved over the past few years, there is a still a problem with its application: Flavor deterioration can be found even at very low oxidation levels. This review also notes the effective way to inhibit the formation of the volatile compounds responsible for the flavor deterioration.

Effects of chitosan and collagen containing α-tocopherol on the oxidative stability in bulk oil and oil-in-water emulsion

To provide efficient antioxidant capacities, proper carriers are needed to protect antioxidants against oxidative stress. Collagen mesh structure or chitosan gel was loaded with α-tocopherol and their effects were evaluated in bulk corn oil or oil-in-water (O/W) emulsion at 60 °C. Added collagen and chitosan enhanced oxidative stability in corn oil and O/W emulsions at 60 °C compared to corn oils without carriers or with addition of α-tocopherol (p < 0.05). Stability of α-tocopherol in corn oil loaded in collagen or chitosan was significantly enhanced compared to that in oils without carriers (p < 0.05). In O/W emulsions, α-tocopherol loaded collagen showed higher antioxidant properties than α-tocopherol loaded chitosan (p < 0.05). Collagen mesh structure and chitosan gel retarded the rates of lipid oxidation efficiently in both food matrices when α-tocopherol was not loaded. Collagen mesh structure and chitosan gel can be useful carriers for α-tocopherol in bulk oil or O/W emulsion.

Effects of Hydrogen-Donating or Metal-Chelating Antioxidants on the Oxidative Stability of Organogels Made of Beeswax and Grapeseed Oil Exposed to Light Irradiation

To enhance the oxidative stability of organogels made from grapeseed oil, the antioxidant effects of sesamol, α-tocopherol, β-carotene, ethylenediaminetetraacetic acid (EDTA), and citric acid were determined in beeswax-based organogels stored under light or in the dark conditions at 25 °C. Without the addition of antioxidants, the organogels rapidly oxidized under light irradiation but not during storage in the dark. Sesamol showed the highest antioxidant activity at concentrations of 10 to 40 ppm, whereas the other compounds exhibited no antioxidant activity at 10 ppm. α-Tocopherol and β-carotene improved the oxidative stability of organogels at concentrations above 40 and 100 ppm, respectively. The addition of sesamol yielded better oxidative stability than the addition of EDTA or a mixture of sesamol and citric acid. Sesamol can improve the oxidative stability of organogels, which could lead to economic benefits for the food industry.

PRACTICAL APPLICATION

Recently, interest in organogels has increased due to their properties of maintaining a solid state at room temperature and composition of trans-free and highly unsaturated fatty acids. However, the addition of antioxidants is necessary due to the high degree of unsaturation in organogels. The results of this study showed that the addition of sesamol significantly enhanced the oxidative stability of organogels under light irradiation. Therefore, the use of sesamol-supplemented organogels could prolong the shelf-life of bakery or meat food products.

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.

Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitization

The oxidative stability in oil-in-water (O/W) emulsions containing different emulsifier charges was tested under riboflavin photosensitization by analysis of headspace oxygen content and lipid hydroperoxides. Sodium dodecyl sulfate (SDS), Tween 20, and cetyltrimethylammonium bromide (CTAB) were selected as anionic, neutral, and cationic emulsifiers, respectively. The O/W emulsions containing CTAB had lower oxidative stability than those with SDS and Tween 20. The addition of ethylenediaminetetraacetic acid, a well-known metal chelator, increased the oxidative stability in O/W emulsions, irrespective of emulsifier charges. Oxidative stability in Tween 20-stabilized emulsions decreased in FeCl3 and FeCl2 concentration-dependent manner. However, oxidative stability in samples containing CTAB increased up to 0.5mM of FeCl3 and FeCl2 and then decreased, which implies that CTAB act differently during lipid oxidation compared to SDS and Tween 20.

Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants

The food industry is interested in the utilization of nanoemulsions stabilized by natural emulsifiers, but little research has been conducted to determine the oxidative stability of such emulsions. In this study, two natural (lecithin and quillaja saponin) and two synthetic (Tween 80 and sodium dodecyl sulfate) surfactants were used to fabricate omega-3 nanoemulsion using high pressure homogenization (microfluidization). Initially, all the nanoemulsions contained small (d from 45 to 89 nm) and anionic (ζ-potential from -8 to -65 mV) lipid droplets (pH 7). The effect of pH, ionic strength, and temperature on the physical stability of the nanoemulsion system was examined. Nanoemulsion stabilized with Tween 80, quillaja saponin, or sodium dodecyl sulfate (SDS) exhibited no major changes in particle size or visible creaming in the pH range of 3 to 8. All nanoemulsions were relatively stable to salt addition (0 to 500 mM NaCl, pH 7.0). Nanoemulsions stabilized with SDS and quillaja saponin were stable to heating (30 to 90 °C). The impact of surfactant type on lipid oxidation was determined in the presence and absence of the singlet oxygen photosensitizers, riboflavin, and rose bengal. Riboflavin and rose bengal accelerated lipid oxidation when compare to samples without photosensitizers. Lipid hydroperoxide formation followed the order Tween 80 > SDS > lecithin > quillaja saponin, and propanal formation followed the order lecithin > Tween 80 > SDS > quillaja saponin at 37 °C for autoxidation. The same order of oxidative stability was observed in the presence of photosensitized oxidation promoted by riboflavin. Quillaja saponin consistently produced the most oxidatively stable emulsions, which could be due to its high free radical scavenging capacity.

Investigation of the phototoxicity and cytotoxicity of naproxen, a non-steroidal anti-inflammatory drug, in human fibroblasts

Non-steroidal anti-inflammatory drugs (NSAID) are widely used in the treatment of pain and inflammation associated with several diseases. Naproxen, 2-(6-methoxy-2-naphthyl) propionic acid (NAP), belongs to this pharmacological class and appears to be associated with a high incidence of both photoallergic and phototoxic reactions. In this study, using human fibroblasts, we examined the biological effects of NAP photosensitization induced by UVA, the predominant UV component of sunlight reaching the Earth's surface. We showed that NAP or UVA alone have no cytotoxic effects at the concentrations and doses used in this study. The same result was observed when cells were pre-incubated with NAP but irradiated without NAP. In marked contrast, exposure of cells in the presence of NAP led to a drastic reduction of cell viability. These results suggest that the phototoxicity is mainly due to irradiation of extracellular NAP that damages cell membranes. Moreover, we showed that NAP itself led to a low but reproducible production of reactive oxygen species (ROS), to protein modifications by lipid peroxidation-derived aldehydes, to p38 phosphorylation and to the slowing-down of DNA replication, while UVA treatment alone showed no effects. NAP photosensitization with UVA led to protein S-glutathionylation, oxidation of the proliferating cell nuclear antigen (PCNA), oxidation of cellular tryptophan, phosphorylation of Chk1 and inhibition of DNA replication. However, using small interfering RNA to down regulate Chk1 expression in cells, we showed that Chk1 is not required to slow the S-phase down. Nevertheless, inhibition of Chk1, but not of p38, sensitized the cells to the phototoxic effects of NAP. Collectively, our data suggest that the interaction of NAP with the cells triggers oxidative damage and a replication stress, which are exacerbated by UVA radiation. As oxidative and replication stress-induced genome instability are important factors in aging and tumor predisposition, it is of interest to evaluate the consequence of a non-steroidal anti-inflammatory drug, like naproxen, on genomic instability.

Stability of bisphenol A (BPA) in oil-in water emulsions under riboflavin photosensitization

Effects of riboflavin photosensitization on the degradation of bisphenol A (BPA) were determined in oil-in-water (O/W) emulsions containing ethylenediaminetetraacetic acid (EDTA) or sodium azide, which are a metal chelator or a singlet oxygen quencher, respectively. Also, the distribution of BPA between the continuous and dispersed phases in O/W emulsions was analyzed by high-performance liquid chromatography (HPLC). The concentration of BPA in O/W emulsions significantly decreased by 38.6% after 2 h under visible light irradiation and in the presence of riboflavin (P < 0.05). Addition of EDTA and sodium azide protected the decomposition of BPA significantly in a concentration dependent manner (P < 0.05), which implies both transition metals and singlet oxygen accelerate the photodegradation of BPA in O/W emulsions. Approximately 21.7% of the BPA was distributed in the 2.5% (w/v) dispersed lipid particles and 78.3% was in the continuous aqueous phase of the emulsions. The amount of BPA in aqueous phase decreased faster than the amount of BPA in the lipid phase during riboflavin photosensitization (P < 0.05). Thus, the BPA in the aqueous phase was the major target of riboflavin photodegradation in O/W emulsions.

PRACTICAL APPLICATION

Concentration of BPA, an endocrine disrupting chemical, was decreased significantly in oil-in-water emulsions under riboflavin and visible light irradiation. BPA in continuous aqueous phase was major target of riboflavin photosensitization. However, BPA was distributed more densely in lipid phase and more protected from riboflavin photosensitized O/W emulsions. This study can help to decrease the level of BPA in foods made of O/W emulsions containing riboflavin, which could be displayed under visible light irradiation.