Lipid oxidation in oil-in-water emulsions: Iron complexation by buffer ions and transfer on the interface as a possible mechanism

Daoud, Samar; Bou-Maroun, Elias; Waschatko, Gustav; Cayot, Philippe

doi:10.1016/j.foodchem.2020.128273

Cited by 16 publications

(8 citation statements)

References 39 publications

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“…To summarize, iron-loaded liposomes showed a good stability to oxidation when present in buffer, whereas in water they were extremely unstable with a remarkably fast production of secondary lipid oxidation products (high pAV and TBARS). The fact that the latter markers show a subsequent decrease in time may be due to further decomposition of aldehydes into other products, such as alcohols and acids, which are not detected with the assays used in our study [32][33][34][35][36][37][38][39].…”

Section: Oxidative Stability Of Iron-loaded Liposomesmentioning

confidence: 99%

“…Buffers such as phosphate and citrate anions chelate iron cations, and in this way decrease their prooxidant potential [33][34][35][36]. At high pH, citrate has a negative charge and is able to complex iron, and an equilibrium is established between bound and unbound iron.…”

Section: Conflicts Of Interestmentioning

confidence: 99%

“…The various charged from can be calculated on classic Henderson-Hesselbach equations. At pH 6.8, the monohydrogenocitrate (CitH 2− ) majority, and the percentage of (CitH 2− ) of total citrate (CitH 2− + Cit 3− ) can be calculated as follows (adopted from Daoud et al (2021) [33]): The distribution of phosphate species can be evaluated using the same strategy. At pH 6.8, phosphate is mainly presented as dihydrogenophosphate H 2 PO 4 − (71%), and monohydrogenophosphate HPO 4 2− (29%).…”

Section: Conflicts Of Interestmentioning

confidence: 99%

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Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio

Cengiz

Schroën

Berton‐Carabin

2021

Foods

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To encapsulate soluble iron, liposomes were prepared using unsaturated phospholipids (phosphatidylcholine from egg yolk), leading to high encapsulation efficiencies (82–99%). The iron concentration affected their oxidative stability: at 0.2 and 1 mM ferrous sulfate, the liposomes were stable, whereas at higher concentrations (10 and 48 mM), phospholipid oxidation was considerably higher. When applied in oil-in-water (O/W) emulsions, emulsions with liposomes containing low iron concentrations were much more stable to lipid oxidation than those added with liposomes containing higher iron concentrations, even though the overall iron concentration was similar (0.1 M). Iron-loaded liposomes thus have an antioxidant effect at high phospholipid-to-iron ratio, but act as pro-oxidants when this ratio is too low, most likely as a result of oxidation of the phospholipids themselves. This non-monotonic effect can be of crucial importance in the design of iron-fortified foods.

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Section: Oxidative Stability Of Iron-loaded Liposomesmentioning

confidence: 99%

Section: Conflicts Of Interestmentioning

confidence: 99%

Section: Conflicts Of Interestmentioning

confidence: 99%

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Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio

Cengiz

Schroën

Berton‐Carabin

2021

Foods

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“…However, our results differed from those of prior publications, which suggested that an emulsion with a small size and a big surface was unstable because of the large oxidative interface in air (Li et al ., 2020). It was also observed that the oxidative interaction was not solely affected by droplet size but by other important elements, such as surface negative charge, physical stability, positively charged metal ions (iron, copper, or chromium), and fatty acid saturation (Kapchie et al ., 2013; Daoud et al ., 2021). Pasteurization decreased the activity of lipoxygenase, causing a delay in the oxidative reaction.…”

Section: Resultsmentioning

confidence: 99%

Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

Sun

Kang

et al. 2022

Int J of Food Sci Tech

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Oil bodies (OBs) are natural pre‐emulsion systems and an ideal green food additive. However, their proclivity to oxidation limits the applications of OBs. In this study, the effect of pasteurization (85 and 125 °C; 1 min) on membrane proteins and the oxidative stability of various OBs (soybean, sunflower, peanut, sesame, and walnut) were investigated. The membrane proteins are extracted from the OBs. The ultrahigh‐temperature pasteurization (125 °C, 1 min) eliminated lipoxygenase of soybean and peanut OBs. Furthermore, oleosin exhibited a higher denaturation temperature (approximately 100 °C) than extrinsic proteins (approximately 50 °C). Pasteurization induced the conversion of the α‐helix structure to a disordered structure by rearranging the hydrogen bonds. The pasteurized soybean and peanut OBs exhibited a high oxidative stability owing to their stable membrane structures and decreased lipoxygenase activity, while sunflower, sesame, and walnut OBs did not exhibit good oxidative stability because of their vulnerable membranes, a large number of unsaturated fatty acids, and severe aggregation of droplets. Simulated milk based on pasteurized soybean and peanut OBs (125 °C, 1 min) maintained outstanding storage stability. These results confirmed that pasteurized soybean and peanut OBs have the potential as a skim milk additive for the benefit of the consumer.

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“…Hydroperoxides can be determined by iodometric titration, by the ferrous thiocyanate assay or by using fluorescent probes [107]. In the case of the autoxidation of polyunsaturated fatty acids, the hydroperoxides possess conjugated dienes that can be evidenced by spectrophotometry or HPLC-UV-vis detection [108,109]. The analysis of the regiochemistry of the hydroperoxides of linoleic acid or of simpler alkenes also can provide information about the activity of antioxidants (the so called peroxyl-radical clock) [110].…”

Section: Formation Of Early Productsmentioning

confidence: 99%

Methods to Determine Chain-Breaking Antioxidant Activity of Nanomaterials beyond DPPH•. A Review

Baschieri

Amorati

2021

Antioxidants

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This review highlights the progress made in recent years in understanding the mechanism of action of nanomaterials with antioxidant activity and in the chemical methods used to evaluate their activity. Nanomaterials represent one of the most recent frontiers in the research for improved antioxidants, but further development is hampered by a poor characterization of the ‘‘antioxidant activity’’ property and by using oversimplified chemical methods. Inhibited autoxidation experiments provide valuable information about the interaction with the most important radicals involved in the lipid oxidation, namely alkylperoxyl and hydroperoxyl radicals, and demonstrate unambiguously the ability to stop the oxidation of organic materials. It is proposed that autoxidation methods should always complement (and possibly replace) the use of assays based on the quenching of stable radicals (such as DPPH• and ABTS•+). The mechanisms leading to the inhibition of the autoxidation (sacrificial and catalytic radical trapping antioxidant activity) are described in the context of nanoantioxidants. Guidelines for the selection of the appropriate testing conditions and of meaningful kinetic analysis are also given.

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Lipid oxidation in oil-in-water emulsions: Iron complexation by buffer ions and transfer on the interface as a possible mechanism

Cited by 16 publications

References 39 publications

Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio

Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio

Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

Methods to Determine Chain-Breaking Antioxidant Activity of Nanomaterials beyond DPPH•. A Review

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