Iron‐Catalyzed Oxidation of Menhaden Oil as Affected by Emulsifiers

Donnelly, Joseph; Decker, Eric A.; McClements, David Julian

doi:10.1111/j.1365-2621.1998.tb15841.x

Cited by 157 publications

(107 citation statements)

References 18 publications

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“…In emulsions made with Tween 20, a nonionic surfactant, the rate of lipid oxidation was faster at pH 3 than at 7 [8]. Similarly, in lycopene emulsions stabilized with SDS the oxidation rates were higher at pH 4 and below [9].…”

Section: Introductionmentioning

confidence: 84%

Effect of different antioxidants on lycopene degradation in oil‐in‐water emulsions

Bou

Boon

Kweku

et al. 2011

Eur. J. Lipid Sci. Technol.

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There is interest in incorporating lycopene into foods because it is a natural pigment and can also play a role in preventing disease. Therefore, the effect of the addition of various antioxidants in lycopene containing oil-in-water emulsions stabilized with Tween 20 at acidic pH was studied in order to determine protection systems against lycopene oxidation. In this model, EDTA showed pro-oxidant activity while other chelators like citric acid and tripolyphosphate showed no effect. The free radical scavengers, propyl gallate (PG), gallic acid (GA), and a-tocopherol all had the ability to decrease lycopene oxidation with a-tocopherol being the most effective. The combination of 1 mM atocopherol and 10 mM GA was more effective than the individual antioxidants. Addition of ascorbic acid to the combination of a-tocopherol and GA system accelerated lycopene loss. These results suggest that by the proper selection of free radical scavenging antioxidants, lycopene stability in oil-in-water emulsions could be significantly improved.Practical applications: Evidence that dietary lycopene decreases the risk for a number of health conditions has generated new opportunities for addition of lycopene to functional foods. A successful strategy to deliver lycopene into foods is by means of oil-in-water emulsions. However, lycopene may decompose thus causing nutritional loss and color fading. In order to prevent this, the effectiveness of various antioxidants and their combinations in Tween 20 stabilized oil-in-water emulsions was studied. Overall, lycopene oxidation in oil-in-water emulsions could be significantly reduced by the proper selection of free radical scavengers. This fact is of interest to food industry for increasing the shelf-life of lycopene containing functional foods where the lycopene is dispersed in the food in the form of an oilin-water emulsion.

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Section: Introductionmentioning

confidence: 84%

Effect of different antioxidants on lycopene degradation in oil‐in‐water emulsions

Bou

Boon

Kweku

et al. 2011

Eur. J. Lipid Sci. Technol.

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“…Similarly, an excess of Tween 20 added to the aqueous phase of a rapeseed oil-in-water emulsion delayed lipid oxidation and decreased the reaction rate (Berton et al 2011). Conversely, Donnelly et al (1998) noticed that the addition of Tween 20 in the aqueous phase of a Tween 20-stabilized emulsion increased lipid oxidation as determined by both lipid peroxides and TBARS (thiobarbituric acid reactive substances) values. One may suspect that this puzzling influence of surfactant micelles is due to the fact that those micelles do not solubilize only LOOHs.…”

Section: Figurementioning

confidence: 99%

Mass Transport Phenomena in Lipid Oxidation and Antioxidation

Laguerre

Bily

Roller³

et al. 2017

Annu. Rev. Food Sci. Technol.

133

121

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In lipid dispersions, the ability of reactants to move from one lipid particle to another is an important, yet often ignored, determinant of lipid oxidation and its inhibition by antioxidants. This review describes three putative interparticle transfer mechanisms for oxidants and antioxidants: (a) diffusion, (b) collision-exchange-separation, and (c) micelle-assisted transfer. Mechanism a involves the diffusion of molecules from one particle to another through the intervening aqueous phase. Mechanism b involves the transfer of molecules from one particle to another when the particles collide with each other. Mechanism c involves the solubilization of molecules in micelles within the aqueous phase and then their transfer between particles. During lipid oxidation, the accumulation of surface-active lipid hydroperoxides (LOOHs) beyond their critical micelle concentration may shift their mass transport from the collision-exchange-separation pathway (slow transfer) to the micelle-assisted mechanism (fast transfer), which may account for the transition from the initiation to the propagation phase. Similarly, the cutoff effect governing antioxidant activity in lipid dispersions may be due to the fact that above a certain hydrophobicity, the transfer mechanism for antioxidants changes from diffusion to collision-exchange-separation. This hypothesis provides a simple model to rationalize the design and formulation of antioxidants and dispersed lipids.

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“…Emulsions with XG may suppress the lipid oxidation by chelation of iron between two side chains with a pyruvate residue. Several authors (Mei, McClements, Wu, & Decker, 1998a;Donelly, Decker, & McClements, 1998;Sun et al, 2007;Faraji, McClements, & Decker, 2004) reported the inhibition of the lipid oxidation by chelation of iron and therefore inactivating the peroxyl radicals. Emulsions containing XG/LBG mixtures ( Fig.…”

Section: Effect On Oxidative Stability Of the Emulsionsmentioning

confidence: 99%