Control of Lipid Oxidation in Oil-in Water Emulsions: Effects of Antioxidant Partitioning and Surfactant Concentration

Paiva‐Martins, Fátima; Bravo‐Díaz, Carlos; Losada‐Barreiro, Sonia

doi:10.1007/978-3-030-87222-9_9

Cited by 8 publications

(20 citation statements)

References 48 publications

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“…Oil-in-water emulsions (1:9 v : v , V T = 10 mL) were prepared, as in previous works, by employing the stripped oils, buffered aqueous solution (0.04 M citric/citrate buffer, pH 3.65), and Tween 20 (0.5–4% w / w ) [ 6 , 40 ]. The antioxidants were added to the stripped oils before homogenization.…”

Section: Methodsmentioning

confidence: 99%

“…As a result, the oxidative process leads to the formation of a wide range of volatile and non-volatile degradation products, with rancidity as the main effect. To extend food shelf life and to reduce food waste in as much as possible, food chemists aim to control and minimize the oxidative process [ 6 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…Lipids in foods are mostly found as an oil-in-water emulsion, which is a multiphasic system where surfactants create an interfacial region between the continuous and dispersed phases [ 7 , 9 ]. Each region behaves as a microreactor, where compounds may concentrate or dilute in each region depending on their chemical nature and on the nature of the emulsion components [ 6 ]. Understanding how the properties and composition of the interfacial region affects the chemistry of lipid oxidation is very important and has led to new strategies to inhibit oxidation, such as targeting antioxidants (AOs) to the interfaces to increase their concentration (and hence their efficiency) [ 10 , 11 ], creating charged surfaces that repel metals, [ 12 ] adsorbing solid particles to create pickering emulsions [ 13 , 14 , 15 ], or even creating thick interfaces to limit lipid-prooxidant interactions.…”

Section: Introductionmentioning

confidence: 99%

“…These software packages are readily available and offer limited free web access; however, they do not provide the same values for the same molecules because the algorithms and approximations they employ to compute molecular properties are not the same [ 32 , 35 ]. Nonetheless, the use of P W OCT to predict the distribution of antioxidants in binary oil-water systems is not reliable at all because the properties of the solvents (octanol and the food oil) are quite different, making the experimental P w OIL values completely different from computer-estimated P w OCT values, which frequently leads to the misperception of experimental results [ 6 ].

…”

Section: Introductionmentioning

confidence: 99%

“…The model also provided natural explanations, based on molecular properties, of the effects of a variety of parameters (HLB of the surfactant, acidity, temperature, nature and type of the oil, etc.) on the distribution of antioxidants between the regions of the various emulsions and nanoemulsions employed [ 6 , 7 , 10 , 35 , 40 ].…”

Section: Introductionmentioning

confidence: 99%

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Distributions of α- and δ-TOCopherol in Intact Olive and Soybean Oil-in-Water Emulsions at Various Acidities: A Test of the Sensitivity of the Pseudophase Kinetic Model

et al. 2022

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During the last years, the formalism of the pseudophase kinetic model (PKM) has been successfully applied to determine the distributions of antioxidants and their effective interfacial concentrations, and to assess the relative importance of emulsion and antioxidant properties (oil and surfactant nature, temperature, acidity, chemical structure, hydrophilic-liphophilic balance (HLB), etc.) on their efficiency in intact lipid-based emulsions. The PKM permits separating the contributions of the medium and of the concentration to the overall rate of the reaction. In this paper, we report the results of a specifically designed experiment to further test the suitability of the PKM to evaluate the distributions of antioxidants among the various regions of intact lipid-based emulsions and provide insights into their chemical reactivity in multiphasic systems. For this purpose, we employed the antioxidants α- and δ-TOCopherol (α- and δ-TOC, respectively) and determined, at different acidities well below their pKa, the interfacial rate constants kI for the reaction between 16-ArN2+ and α- and δ-TOC, and the antioxidant distributions in intact emulsions prepared with olive and soybean oils. Results show that the effective interfacial concentration of δ-TOC is higher than that of α-TOC in 1:9 (v/v) soybean and 1:9 olive oil emulsions. The effective interfacial concentrations of tocopherols are much higher (15-96-fold) than the stoichiometric concentrations, as the effective interfacial concentrations of both δ-TOC and α-TOC in soybean oil emulsions are higher (2-fold) than those in olive oil emulsions. Overall, the results demonstrate that the PKM grants an effective separation of the medium and concentration effects, demonstrating that the PKM constitutes a powerful non-destructive tool to determine antioxidant concentrations in intact emulsions and to assess the effects of various factors affecting them.

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Section: Methodsmentioning

confidence: 99%