Ability of Surfactant Headgroup Size To Alter Lipid and Antioxidant Oxidation in Oil-in-Water Emulsions

Silvestre, Marialice Pinto Coelho; Chaiyasit, Wilailuk; Brannan, Robert G.; McClements, David Julian; Decker, Eric A.

doi:10.1021/jf991162l

Cited by 122 publications

(99 citation statements)

References 12 publications

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“…Considering this finding, there is very strong relationship between the k value and the properties, especially the sizes, of the hydrophilic heads in Brij series of surfactants. Although the experimental system is different from our emulsion system, Silvestre, Chaiyasit, Brannan, McClements, and Decker (2000) reported very similar observations to our findings. In an emulsion system, the lipid oxidation rate of the emulsion acts as a stabilizing force, in surfactants with large hydrophilic heads having a lower value than surfactants with small hydrophilic heads.…”

Section: Resultssupporting

confidence: 88%

Citral degradation in micellar structures formed with polyoxyethylene-type surfactants

2015

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Section: Resultssupporting

confidence: 88%

Citral degradation in micellar structures formed with polyoxyethylene-type surfactants

2015

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“…Influence of water concentrations on reverse micelle radius in the presence of 100 mmol AOT/kg lipid, 1.0 μmol ferrous sulfate/kg lipid and 2% w/w methyl linolenate in hexadecane. Values with different letters indicate significant differences (p<0.05) 8.88 Å in no-added water system and 15.59, 15.34, 14.68, and 14.31 Å in added water system as the oleic acid concentration increased from 0, 25, 50, and 100 mmol/kg lipid, respectively. As with cumene hydroperoxide, oleic acid could act as a cosurfactant to decrease reverse micelle size because of its difference in molecular geometry.…”

Section: Resultsmentioning

confidence: 99%

“…It has been shown that modification of lipid-water interfacial layers can alter lipid oxidation rates in oil-in-water emulsions. [5][6][7][8][9] Thus, it could also be possible to alter lipid oxidation in bulk oil by modifying the interfacial properties of association colloids.…”

Section: Introductionmentioning

confidence: 99%

Impact of Surface Active Compounds on Iron Catalyzed Oxidation of Methyl Linolenate in AOT–Water–Hexadecane Systems

et al. 2007

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Edible oils contain minor surface active components that form micro-heterogeneous environments, such as reverse micelles, which can alter the rate and direction of chemical reactions. However, little is known about the role of these micro-heterogeneous environments on lipid oxidation of bulk oil. Our objective was to evaluate the ability of water, cumene hydroperoxide, oleic acid, and phosphatidylcholine to influence the structure of reverse micelles in a model oil system: sodium bis(2-ethylhexyl) sulfosuccinate (aerosol-OT; AOT) in n-hexadecane. The influence of reverse micelle structure on iron catalyzed lipid oxidation was determined using methyl linolenate as an oxidizable substrate. The size and shape of the reverse micelle were investigated by small-angle x-ray scattering, and water contents was determined by Karl Fischer titrations. Lipid hydroperoxides and thiobarbituric acid reactive substances were used to follow lipid oxidation. Our results showed that AOT formed spherical reverse micelles in hexadecane. The size of the reverse micelles increased with increased water or phosphatidylcholine concentration, but decreased upon addition of cumene hydroperoxide or oleic acid. Iron catalyzed oxidation of methyl linolenate in the reverse micelle system decreased with increasing water concentration. Addition of phosphatidylcholine into the reverse micelle systems decreased methyl linolenate oxidation compared to control and reverse micelles with added oleic acid. These results indicate that water, cumene hydroperoxide, oleic acid, and phosphatidylcholine can alter reverse micelle size and lipid oxidation rates. Understanding how these compounds influence reverse micelle structure and lipid oxidation rates could provide information on how to modify bulk oil systems to increase oxidative stability.

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“…Silvestre et al investigated the stability of an oil-in-water emulsion prepared with polyoxyethylene 10 stearyl ether (Brij 76) or polyoxyethylene 100 stearyl ether (Brij 700). Therefore, they implied that the interfacial thickness of an emulsion droplet could be an important determinant of the oxidative stability of an emulsion (Silvestre, 2000). Our study showed that the stability of lycopene in aqueous solution was influenced by the type and amount of emulsifier used.…”

Section: Resultsmentioning

confidence: 69%

Effects of Emulsifiers on the Photostability of Lycopene

Nishino

Sakata

Murata

et al. 2013

FSTR

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Aqueous solutions of dispersed lycopene in which gum arabic, gum ghatti and polyglycerol monostearate ester had been used as emulsifiers were photoirradiated. The photodegradation rate of lycopene tended to vary depending on the amount of polyglycerol monostearate ester used. We found that the photodegradation rate of lycopene with polyglycerol monostearate ester was considerably slower than those with gum arabic and gum ghatti. Therefore, this study suggests that the absorption state of the emulsifier on the crystal surface may affect the photodegradation rate of lycopene.Keywords: lycopene, photostability, gum arabic, gum ghatti, polyglycerol ester of fatty acid *To whom correspondence should be addressed. E-mail: mnisino@saneigenffi.co.jp (M. Nishino) yossan@cc.okayama-u.ac.jp (Y. Nakamura) IntroductionCarotenoids are used as a colorant in many food products (Nishino et al., 2007). For these purposes, it is very important to elucidate the photodegradation mechanism of carotenoids in aqueous solution and to improve their photostability. We previously conducted a study to evaluate the photostability of lycopene in aqueous solution by using dispersions containing gum arabic as an emulsifier and found a correlation between dissolved oxygen concentration and the photostability of lycopene (Nishino et al., 2011). Other emulsifiers commonly used in food production, when processing oil-soluble substances such as carotenoids into water-dispersible preparations, include synthetic surfactants such as polyglycerol esters of fatty acids, sucrose esters of fatty acids and polysorbates, and emulsifying polysaccharides such as modified starch and gum ghatti (Nishino et al., 2002;Sakata and Nishino, 2010;Ido et al., 2008). The type of emulsifier to be used for the development of an emulsion is determined based on the emulsification stability of the emulsion (Dluzewska et al., 2005). Although several studies have been done on the color degradation stability of oil-in-water (O/W) emulsions of carotenoids in aqueous solution (Ribeiro et al., 2003;Ax et al., 2003), the relationship between the type of emulsifier used and the photostability of carotenoids in the emulsion system remains unclear. In order to clarify the role of emulsifiers in the photolytic mechanism of carotenoids, we compared the photostability of lycopene dispersions containing gum arabic, gum ghatti and polyglycerol monostearate ester. Materials and MethodsIn this study, we used gum arabic and gum ghatti, which are natural polysaccharides widely used as emulsifiers in Japan, and polyglycerol monostearate ester, a synthetic surfactant containing a stable saturated acyl group. A tomato lycopene dispersion was prepared using gum arabic, gum ghatti or polyglycerol monostearate ester as an emulsifier. The gum arabic, gum ghatti and polyglycerol monostearate ester used were Gum Arabic Powder No. 21 (San-Ei Gen F.F.I., Inc., Osaka, Japan), Ghatti Gum RD (San-Ei Gen F.F.I., Inc., Osaka, Japan) and Poem J-0081HV (Riken Vitamin Co., Ltd., Tokyo, Japan). The dispersions...

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Ability of Surfactant Headgroup Size To Alter Lipid and Antioxidant Oxidation in Oil-in-Water Emulsions

Cited by 122 publications

References 12 publications

Citral degradation in micellar structures formed with polyoxyethylene-type surfactants

Citral degradation in micellar structures formed with polyoxyethylene-type surfactants

Impact of Surface Active Compounds on Iron Catalyzed Oxidation of Methyl Linolenate in AOT–Water–Hexadecane Systems

Effects of Emulsifiers on the Photostability of Lycopene

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