Enhancement of the antioxidant efficiency of gallic acid derivatives in intact fish oil-in-water emulsions through optimization of their interfacial concentrations

2018 ◽  
Vol 9 (8) ◽  
pp. 4429-4442 ◽  
Author(s):  
J. Freiría-Gándara ◽  
S. Losada-Barreiro ◽  
F. Paiva-Martins ◽  
C. Bravo-Díaz
Keyword(s):  
Fish Oil ◽  
Gallic Acid ◽  
Antioxidant Efficiency ◽  
Interfacial Concentration ◽  
Oil In Water

Knowledge on the interfacial concentration of antioxidants is crucial to understand their efficiency.

scholarly journals Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1897
Author(s):  
Marlene Costa ◽  
Sonia Losada-Barreiro ◽  
Carlos Bravo-Díaz ◽  
Luís S. Monteiro ◽  
Fátima Paiva-Martins
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Droplet Size ◽  
Size Effects ◽  
Volume Fraction ◽  
Interfacial Region ◽  
Principal Parameter ◽  
Antioxidant Efficiency ◽  
Interfacial Concentration ◽  
Oil In Water

Reports on the effect of droplet size on the oxidative stability of emulsions and nanoemulsions are scarce in the literature and frequently contradictory. Here, we have employed a set of hydroxytyrosol (HT) esters of different hydrophobicity and fish oil-in-water emulsified systems containing droplets of different sizes to evaluate the effect of the droplet size, surfactant, (ΦI) and oil (ΦO) volume fractions on their oxidative stability. To quantitatively unravel the observed findings, we employed a well-established pseudophase kinetic model to determine the distribution and interfacial concentrations of the antioxidants (AOs) in the intact emulsions and nanoemulsions. Results show that there is a direct correlation between antioxidant efficiency and the concentration of the AOs in the interfacial region, which is much higher (20–200 fold) than the stoichiometric one. In both emulsified systems, the highest interfacial concentration and the highest antioxidant efficiency was found for hydroxytyrosol octanoate. Results clearly show that the principal parameter controlling the partitioning of antioxidants is the surfactant volume fraction, ΦI, followed by the O/W ratio; meanwhile, the droplet size has no influence on their interfacial concentrations and, therefore, on their antioxidant efficiency. Moreover, no correlation was seen between droplet size and oxidative stability of both emulsions and nanoemulsions.

Modulating the interfacial concentration of gallates to improve the oxidative stability of fish oil-in-water emulsions

2018 ◽  
Vol 112 ◽  
pp. 192-198 ◽  
Author(s):  
Inês Ferreira ◽  
Marlene Costa ◽  
Sonia Losada-Barreiro ◽  
Fátima Paiva-Martins ◽  
Carlos Bravo-Díaz
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Interfacial Concentration ◽  
Oil In Water

scholarly journals Exploring the Use of Bryophyllum as Natural Source of Bioactive Compounds with Antioxidant Activity to Prevent Lipid Oxidation of Fish Oil-In-Water Emulsions

Plants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1012 ◽  
Author(s):  
Pascual García-Pérez ◽  
Sonia Losada-Barreiro ◽  
Carlos Bravo-Díaz ◽  
Pedro P. Gallego
Keyword(s):  
Antioxidant Activity ◽  
Fish Oil ◽  
Lipid Oxidation ◽  
Bioactive Compounds ◽  
Unsaturated Fatty Acids ◽  
Fold Increase ◽  
Total Phenolic ◽  
Interfacial Region ◽  
Antioxidant Efficiency ◽  
Oil In Water

The current industrial requirements for food naturalness are forcing the development of new strategies to achieve the production of healthier foods by replacing the use of synthetic additives with bioactive compounds from natural sources. Here, we investigate the use of plant tissue culture as a biotechnological solution to produce plant-derived bioactive compounds with antioxidant activity and their application to protect fish oil-in-water emulsions against lipid peroxidation. The total phenolic content of Bryophyllum plant extracts ranges from 3.4 to 5.9 mM, expressed as gallic acid equivalents (GAE). The addition of Bryophyllum extracts to 4:6 fish oil-in-water emulsions results in a sharp (eight-fold) increase in the antioxidant efficiency due to the incorporation of polyphenols to the interfacial region. In the emulsions, the antioxidant efficiency of extracts increased linearly with concentration and levelled off at 500 μM GAE, reaching a plateau region. The antioxidant efficiency increases modestly (12%) upon increasing the pH from 3.0 to 5.0, while an increase in temperature from 10 to 30 °C causes a six-fold decrease in the antioxidant efficiency. Overall, results show that Bryophyllum plant-derived extracts are promising sources of bioactive compounds with antioxidant activity that can be eventually be used to control lipid oxidation in food emulsions containing (poly)unsaturated fatty acids.

Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes

2021 ◽  
Vol 114 ◽  
pp. 106562
Author(s):  
Zhongyang Ren ◽  
Zhanming Li ◽  
Zhongzheng Chen ◽  
Yuanyuan Zhang ◽  
Xiaorong Lin ◽  
...  
Keyword(s):  
Fish Oil ◽  
Pickering Emulsions ◽  
Oil In Water

Bioavailability of Fish Oil Supplements: Capsular Triglyceride vs. an Oil in Water Emulsions

2006 ◽  
Vol 106 (8) ◽  
pp. A59
Author(s):  
S.K. Raatz ◽  
T.A. Shamliyan ◽  
J.B. Redmon ◽  
N.J. Wimmergren ◽  
D.M. Bibus
Keyword(s):  
Fish Oil ◽  
Oil In Water

scholarly journals Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with combinations of sodium caseinate and sodium alginate

2017 ◽  
Vol 119 (11) ◽  
pp. 1600484 ◽  
Author(s):  
Betül Yesiltas ◽  
Pedro J. García-Moreno ◽  
Ann-Dorit M. Sørensen ◽  
Charlotte Jacobsen
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Sodium Alginate ◽  
Sodium Caseinate ◽  
High Fat ◽  
Oil In Water
Sign in / Sign up

Export Citation Format

Share Document