Preparation and Oxidation Stability Evaluation of Tea Polyphenols‐Loaded Inverse Micro‐Emulsion

Abstract

Compared to synthetic antioxidants, tea polyphenols (TPs) has its own advantages in edible oil industry, however, the hydrophilic properties have restricted its applications. In this study, the ternary phase diagram of TPs-loaded micro-emulsion (ME) system was constructed, in which glyceryl monooleate (GMO), Tween80, linoleic acid as the surfactants, ethanol as the co-surfactant and soybean, corn, sunflower oil as the oil phase, have been used for the preparation of ME. The results indicated that a composition of ME (57.5% oil, 18% Tween80, 18% GMO, 4% Linolic acid, and 2.5% water+ethanol) could dissolve maximum water and could stable for 2 mo at room temperature with an average diameter of 6 to 7 nm, as detected by means of dynamic light scattering (DLS). The loaded of TPs into ME led to an increase of particle size to 15 to 16 nm, due to increased polarity of the water phase. The antioxidant capacity of TPs in ME was characterized by the peroxide value (POV) method. The addition of 1% water phase with 0.1 g/mL TPs could retain the POV at low value for 30 d at accelerating temperature 50 °C. Meanwhile, comparing the three edible oil, ME with corn oil has lower conductivity and higher value of POV during the storage. This work provides an efficient and environmentally friendly approach for the preparation of TPs-loaded ME, which is beneficial to the application of TPs in edible oil.

Microemulsion of Cinnamon Essential Oil Formulated with Tea Polyphenols, Gallic Acid, and Tween 80: Antimicrobial Properties, Stability and Mechanism of Action

“…With the oxidation of TP and GA, the antibacterial ability of NMs against P. aeruginosa and S. aureus was significantly reduced. This result is in line with a study which observed that the addition of TP can effectively retard oxidation in the three edible oils (corn, soybean, and sunflower) [ 28 ]. In addition, adding antioxidants to the emulsion can improve its storage stability of the emulsion.…”

“…Jiang et al showed that GA can improve the emulsion stability and thermal stability of microemulsions [ 21 ]. In addition, Lan et al showed that TP can improve the stability of microemulsions [ 28 ].…”

Preparation and Characterization of Fish Oil Pickering Emulsions Stabilized by Resveratrol-Loaded Gliadin/Chitin Nanocrystal Composite Nanoparticles

“…As an indicator of the primary oxidation product, the POV was determined following the procedures outlined in the AOCS method CD-8-53(1998). 19 In a nutshell, we dissolved 2−3 g of the sample in a 30 mL solution of acetic acid−chloroform (3:2, v/v), supplemented with 1 mL of saturated KI. The mixture was then mixed for 5 min before adding 100 mL of water.…”

A Novel Functional Emulsifier Prepared with Modified Cassava Amylose with Octenyl Succinic Anhydride and Quercetin: Preparation and Application in the Pickering Emulsion

“…POVs of the emulsions were measured after storage for 0, 1, 3, 5, 7, and 15 days at room temperature in the dark, according to the AOCS standard procedure Cd-8-53 [56,57]. Briefly, approximately 2 mL of the sample was mixed with 30 mL acetic acid-chloroform (3:2, v/v) and 1 mL saturated KI.…”