Enhancement of Antioxidant Activity in O/W Emulsion and Cholesterol-Reducing Capacity of Epigallocatechin by Derivatization with Representative Phytosterols

Wang, Shanshan; Fan, Jingyuan; Xu, Lujing; Kai, Ye; Shu, Tong; Liu, Songbai

doi:10.1021/acs.jafc.9b04382

Cited by 11 publications

(18 citation statements)

References 28 publications

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“…As demonstrated in a previous study, the performance of an antioxidant was greatly influenced by either location of the radical source or distribution of the antioxidant. 11 The less lipophilic BHA and BHT were more efficient in scavenging radicals in the aqueous phase at low concentrations. These results were consistent with the previous study.…”

Section: ■ Results and Discussionmentioning

confidence: 97%

“…The β-carotene O/W emulsion was applied as the model to investigate the antioxidant activity in emulsion. 11 Traditionally, linoleic acid was often employed to generate free radicals and bleach the unsaturated β-carotene in emulsion. However, the autooxidation of linoleic acid was not easy to control and so, inconvenient for further structural analysis.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…In previous study, an AAPH-based β-carotene O/W emulsion assay was developed, employing AAPH as the aqueous radical initiator. 11 Thermal initiation of AAPH was readily controllable. As a result, AAPH-based β-carotene bleaching assay was applied in this study to facilitate further investigation.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…The method described by Wang et al was applied to evaluate the DPPH radical scavenging activity with slight modification. 11 In brief, 0.1 mL of the antioxidant ethanol solution of specified concentration was added to 3.9 mL of DPPH ethanol solution (0.025 g/L). The mixture was placed in the dark for 30 min at ambient temperature.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…The protocol was improved on the basis of the previous study. 11 To a round-bottom flask containing 2 mL of β-carotene ethyl butyrate solution (0.2 mg/mL), were added 3.35 or 2.6 mL of Tween-80 and 2.25 mL of ethanol. The mixture was stirred forcefully at 50 °C, and then 100 mL of AAPH aqueous solution (0.3 mmol/L) was added to form the O/W emulsion.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

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Development of a Gemini Interfacial Antioxidant for Oil in Water Emulsion with Gallic Acid and Dodecyl Gemini Chains

Wang

Liu

2020

J. Agric. Food Chem.

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In this study, development of the gemini gallate (GG) interfacial antioxidant for oil in water (O/W) emulsion was performed employing Steglich esterification with gallic acid and dodecyl gemini chains through a prepacked column and peristaltic pump-based purification system. The structural identity and purity of the prepared GG and monogallate (MG) were confirmed by NMR, Fourier transform infrared spectroscopy, and high-performance liquid chromatography–mass spectrometry. Further evaluation revealed that the GG possessed excellent radical scavenging activity and superior antioxidant activity in an O/W emulsion relative to the MG, especially under the condition of a reduced amount of the emulsifier. Microscopic investigation by a fluorescent probe and transmission electron microscopy (TEM) unveiled that the extraordinary antioxidant performance in the O/W emulsion was presumably attributed to preferable interfacial location because of the unique gemini molecular architecture. The superior antioxidant activity of the gemini antioxidant holds great promise for antioxidation in O/W emulsions.

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Section: ■ Results and Discussionmentioning

confidence: 97%

Section: ■ Results and Discussionmentioning

confidence: 99%

Section: ■ Results and Discussionmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Development of a Gemini Interfacial Antioxidant for Oil in Water Emulsion with Gallic Acid and Dodecyl Gemini Chains

Wang

Liu

2020

J. Agric. Food Chem.

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Enhanced antioxidant capacity of lipoic acid in different food systems through lipase‐mediated esterification with phytosterols

Sun

et al. 2022

J Sci Food Agric

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BACKGROUND α‐Lipoic acid has excellent antioxidant activity, but its poor lipid solubility greatly limits its practical application. This study was undertaken (i) to develop a novel and efficient enzymatic synthesis of lipophilic lipoic acid esters using Candida sp. 99‐125 lipase as a catalyst; and (ii) to systematically evaluate their antioxidant potential against bulk oil, oil‐in‐water emulsion (O/W) and cooked ground meat. RESULTS Lipophilic lipoic acid esters were successfully and efficiently synthesized using phytosterols as acyl receptor in the presence of Candida sp. 99‐125 lipase. The product was identified as phytosterol lipoate by mass spectrometry, Fourier transform infrared spectroscopy and nuclear magnetic resonance. The maximum conversion of phytosterol lipoate surpassed 90% within 12 h and its final yield exceeded 81%. Interestingly, the oil solubility of lipoic acid was increased at least 25‐fold and other physicochemical properties were significantly improved. Most importantly, phytosterol lipoate exhibited higher antioxidant activity than lipoic acid in bulk oil, O/W emulsions and cooked ground meat. CONCLUSION The antioxidant capacity of lipoic acid can be significantly enhanced by esterification with phytosterols. Therefore, phytosterol lipoate could be further developed as a new antioxidant for use in oil‐ and fat‐based foods. © 2022 Society of Chemical Industry.

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Soy proteins as vehicles for enhanced bioaccessibility and cholesterol‐lowering activity of phytosterols

Liu

Chen

et al. 2022

J Sci Food Agric

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BACKGROUND The formulation of phytosterol (PS)‐enriched functional foods has attracted increasing interest in the recent years, owing to its potential health effects. However, the poor solubility and bioavailability greatly limit PS application in this regard. This study investigated whether soy protein isolate (SPI) could effectively perform as a nanocarrier for improving the water solubility, bioaccessibility, and cholesterol‐lowering activity of PSs. RESULTS In this work, we fabricated SPI–PS nanocomplexes, which not only can enhance the stability and bioaccessibility of PS, but also improve the cholesterol‐lowering ability of SPI. This improvement was mainly due to the formation of protein‐active substance complexes, through hydrophobic interactions. The complexation with PSs resulted in formation of nanosized particles with greater sizes, lower ζ‐potential, and higher surface hydrophobicity. The encapsulation efficiency, loading amount, and solubility of PS were closely related to the applied PS concentration in the mixed dispersions, and the maximal PS solubility in the aqueous phase reached about 1.63 mg mL−1 at the highest PS concentration (2.0 mg mL−1). The PS molecules in the nanocomplexes were mainly present in the amorphous form. The enhanced in vitro cholesterol‐lowering activity of PS nanocomplexes relative to free PS seemed to be closely related to its higher bioaccessibility. CONCLUSION The findings are of relevance for the development of food‐grade PS ingredients suitable for the formulations of PS‐enriched functional foods. © 2022 Society of Chemical Industry.

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Enhancement of Antioxidant Activity in O/W Emulsion and Cholesterol-Reducing Capacity of Epigallocatechin by Derivatization with Representative Phytosterols

Cited by 11 publications

References 28 publications

Development of a Gemini Interfacial Antioxidant for Oil in Water Emulsion with Gallic Acid and Dodecyl Gemini Chains

Development of a Gemini Interfacial Antioxidant for Oil in Water Emulsion with Gallic Acid and Dodecyl Gemini Chains

Enhanced antioxidant capacity of lipoic acid in different food systems through lipase‐mediated esterification with phytosterols

Soy proteins as vehicles for enhanced bioaccessibility and cholesterol‐lowering activity of phytosterols

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