The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions
Metadatos
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MDPI
Materia
Emulsifiers Surfactants Oxidation Oil–water interface Microscopy
Fecha
2023-09-18Referencia bibliográfica
Yesiltas, B.; García-Moreno, P.J.; Sørensen, A.-D.M.; Banerjee, C.; Anankanbil, S.; Guo, Z.; Ogilby, P.R.; Jacobsen, C. The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions. Colloids Interfaces 2023, 7, 60. [https://doi.org/10.3390/colloids7030060]
Patrocinador
Danish Council for Independent Research Technology and Production Sciences for financing the project Mapping and Characterizing of Lipid Oxidation in Emulsified Systems (MAPOX); DFF–4184-0123A.Resumen
This study investigated the effect of the combined use of sodium caseinate (CAS), commercial
phosphatidylcholine (PC), and modified PCs on the physical and oxidative stability of 70% fish
oil-in-water emulsions. Caffeic acid was covalently attached to both modified PCs (PCs originated
from soy and eggs) in order to increase the antioxidant activity of PCs and investigate the advantage
of bringing the antioxidant activity to the close proximity of the oil-water interface. Results showed
that oxidative stability was improved when part of the PC was substituted with modified soy PC or
egg PC. Emulsions containing a low concentration of modified PCs (10 wt.% of total PC) resulted in
a prooxidative effect on the formation of hydroperoxides compared to emulsions with free caffeic
acid. On the other hand, a decrease in the formation of volatile oxidation products was observed for
emulsions containing higher levels of modified PCs (60 wt.% of total PC) compared to the emulsions
with free caffeic acid added at its equivalent concentration. Increased concentrations of modified
PCs provided better oxidative stability in high-fat emulsions, independent of the modified PC type.
Moreover, when oxidation was initiated by producing singlet oxygen near a single oil droplet using a
focused laser, fluorescence imaging showed that the oxidation did not propagate from one oil droplet
to another oil droplet.