Targeting Antioxidants to Interfaces: Control of the Oxidative Stability of Lipid-Based Emulsions

Journal of Agricultural and Food Chemistry
Olga MitrusFátima Paiva-Martins

Abstract

The oxidation of lipid-based emulsions and nanoemulsions strongly affects their overall quality and safety. Moreover, introduction of oxidatively unstable emulsions into biological systems either as an energy source in parenteral nutrition or as delivery systems of bioactives may promote oxidation "in situ" leading to the overproduction of reactive oxygen species, initiating new harmful oxidative reactions and increasing the oxidative damage. Addition of antioxidants, AOs, may help to prevent the oxidative degradation of unsaturated lipids. Nevertheless, prediction of the optimal antioxidant or set of antioxidants and their efficiency is still far from being completely understood because the site of reaction is often uncertain and because the effective concentrations of reactants in the different regions of the emulsion have been frequently overlooked. Furthermore, the absence of quantitative relationships between the hydrophobicity of the antioxidants and their partitioning among the oil, water, and interfacial regions hampers their optimal use. Here we investigated the effects of gallic acid and some of its alkyl derivatives on the oxidative stability of soybean oil-in-water emulsions and determined their effective concentrat...Continue Reading

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Citations

Aug 8, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Marlene CostaCarlos Bravo-Díaz
Aug 21, 2020·Journal of Agricultural and Food Chemistry·Peifei Wang, Songbai Liu
Jul 1, 2021·Comprehensive Reviews in Food Science and Food Safety·Shahzad FarooqJochen Weiss
Feb 2, 2022·Critical Reviews in Food Science and Nutrition·Carlos Bravo-Díaz

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