Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour

Abstract

This review paper focuses on the antioxidant properties of phenolic compounds in oil in water (o/w) emulsion systems. The authors first provide an overview of the most recent studies on the activity of common, naturally occurring phenolic compounds against the oxidative deterioration of o/w emulsions. A screening of the latest literature was subsequently performed with the aim to elucidate how specific parameters (polarity, pH, emulsifiers, and synergistic action) affect the phenolic interfacial distribution, which in turn determines their antioxidant potential in food emulsion systems. An understanding of the interfacial activity of phenolic antioxidants could be of interest to food scientists working on the development of novel food products enriched with functional ingredients. It would also provide further insight to health scientists exploring the potentially beneficial properties of phenolic antioxidants against the oxidative damage of amphiphilic biological membranes (which link to serious pathologic conditions).

Optimizing Fucoidan Encapsulation in a W1/O/W2 Double Emulsion through an Ultrasound-Assisted Process and Response Surface Methodology

“…It is anticipated that the emulsion phases will exhibit the distribution of an amphiphilic phenolic antioxidant. The hydrophilic portion of the double emulsion is located in the external phase, whereas the hydrophobic portion of the alkyl chain in the inner-phase container is mostly oriented toward the lipid core of the oil droplet. , This study examines the key interfacial factors that impact the antioxidant capacity of phenolic compounds in food emulsion systems. This observation serves to illustrate that as was customary in both scenarios, lecithin molecules functioned as scavengers of radicals.…”

Optimization of Clove Oil Nanoemulsions: Evaluation of Antioxidant, Antimicrobial, and Anticancer Properties

“…Several factors can impact the antioxidant capacity of emulsions, such as the type and concentration of the oil phase and surfactant, pH and ionic composition, emulsion size, and interfacial properties, as well as the location of antioxidants in the oil phase and polarity. However, better protection is reported in emulsions with a high surfactant content [33][34][35]. Almajano et al [35] reported that the antioxidant activity of emulsions depends on the type of catechin and protein incorporation.…”

Unexpected Value of Honey Color for Prediction of a Non-Enzymatic H2O2 Production and Honey Antibacterial Activity: A Perspective

“…Quercetin exerted a pro-oxidant in this model. Caffeic acid was also auto-oxidized in the presence of Fe 3+ at low pH 3 but became an antioxidant at pH 6 [103].…”

“…Accumulated evidence from our laboratory indicates the spontaneous formation of higher-order structures in honey. We currently do not know the chemical nature of these structures but tend to speculate that they comprise both the aggregates of polyphenolprotein complexes and/or melanoidins that self-assemble to large colloidal particles in viscose of honey solution [24,103]. An important feature of honey colloids is their aggregation and disintegration upon honey dilution.…”