Cargando…
Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects
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 drople...
Autores principales: | , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765823/ https://www.ncbi.nlm.nih.gov/pubmed/33353202 http://dx.doi.org/10.3390/foods9121897 |
_version_ | 1783628572331606016 |
---|---|
author | Costa, Marlene Losada-Barreiro, Sonia Bravo-Díaz, Carlos Monteiro, Luís S. Paiva-Martins, Fátima |
author_facet | Costa, Marlene Losada-Barreiro, Sonia Bravo-Díaz, Carlos Monteiro, Luís S. Paiva-Martins, Fátima |
author_sort | Costa, Marlene |
collection | PubMed |
description | 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, (Φ(I)) and oil (Φ(O)) 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, Φ(I), 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. |
format | Online Article Text |
id | pubmed-7765823 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-77658232020-12-28 Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects Costa, Marlene Losada-Barreiro, Sonia Bravo-Díaz, Carlos Monteiro, Luís S. Paiva-Martins, Fátima Foods Article 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, (Φ(I)) and oil (Φ(O)) 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, Φ(I), 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. MDPI 2020-12-18 /pmc/articles/PMC7765823/ /pubmed/33353202 http://dx.doi.org/10.3390/foods9121897 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Costa, Marlene Losada-Barreiro, Sonia Bravo-Díaz, Carlos Monteiro, Luís S. Paiva-Martins, Fátima Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects |
title | Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects |
title_full | Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects |
title_fullStr | Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects |
title_full_unstemmed | Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects |
title_short | Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects |
title_sort | interfacial concentrations of hydroxytyrosol derivatives in fish oil-in-water emulsions and nanoemulsions and its influence on their lipid oxidation: droplet size effects |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765823/ https://www.ncbi.nlm.nih.gov/pubmed/33353202 http://dx.doi.org/10.3390/foods9121897 |
work_keys_str_mv | AT costamarlene interfacialconcentrationsofhydroxytyrosolderivativesinfishoilinwateremulsionsandnanoemulsionsanditsinfluenceontheirlipidoxidationdropletsizeeffects AT losadabarreirosonia interfacialconcentrationsofhydroxytyrosolderivativesinfishoilinwateremulsionsandnanoemulsionsanditsinfluenceontheirlipidoxidationdropletsizeeffects AT bravodiazcarlos interfacialconcentrationsofhydroxytyrosolderivativesinfishoilinwateremulsionsandnanoemulsionsanditsinfluenceontheirlipidoxidationdropletsizeeffects AT monteiroluiss interfacialconcentrationsofhydroxytyrosolderivativesinfishoilinwateremulsionsandnanoemulsionsanditsinfluenceontheirlipidoxidationdropletsizeeffects AT paivamartinsfatima interfacialconcentrationsofhydroxytyrosolderivativesinfishoilinwateremulsionsandnanoemulsionsanditsinfluenceontheirlipidoxidationdropletsizeeffects |