<rdf:RDF xmlns:rdf="http://www.openarchives.org/OAI/2.0/rdf/" xmlns:ow="http://www.ontoweb.org/ontology/1#" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:ds="http://dspace.org/ds/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:doc="http://www.lyncode.com/xoai" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/rdf/ http://www.openarchives.org/OAI/2.0/rdf.xsd">
   <ow:Publication rdf:about="oai:digibug.ugr.es:10481/85238">
      <dc:title>The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions</dc:title>
      <dc:creator>Yesiltas, Betül</dc:creator>
      <dc:creator>García Moreno, Pedro Jesús</dc:creator>
      <dc:subject>Emulsifiers</dc:subject>
      <dc:subject>Surfactants</dc:subject>
      <dc:subject>Oxidation</dc:subject>
      <dc:subject>Oil–water interface</dc:subject>
      <dc:subject>Microscopy</dc:subject>
      <dc:description>This study investigated the effect of the combined use of sodium caseinate (CAS), commercial&#xd;
phosphatidylcholine (PC), and modified PCs on the physical and oxidative stability of 70% fish&#xd;
oil-in-water emulsions. Caffeic acid was covalently attached to both modified PCs (PCs originated&#xd;
from soy and eggs) in order to increase the antioxidant activity of PCs and investigate the advantage&#xd;
of bringing the antioxidant activity to the close proximity of the oil-water interface. Results showed&#xd;
that oxidative stability was improved when part of the PC was substituted with modified soy PC or&#xd;
egg PC. Emulsions containing a low concentration of modified PCs (10 wt.% of total PC) resulted in&#xd;
a prooxidative effect on the formation of hydroperoxides compared to emulsions with free caffeic&#xd;
acid. On the other hand, a decrease in the formation of volatile oxidation products was observed for&#xd;
emulsions containing higher levels of modified PCs (60 wt.% of total PC) compared to the emulsions&#xd;
with free caffeic acid added at its equivalent concentration. Increased concentrations of modified&#xd;
PCs provided better oxidative stability in high-fat emulsions, independent of the modified PC type.&#xd;
Moreover, when oxidation was initiated by producing singlet oxygen near a single oil droplet using a&#xd;
focused laser, fluorescence imaging showed that the oxidation did not propagate from one oil droplet&#xd;
to another oil droplet.</dc:description>
      <dc:date>2023-10-25T09:55:44Z</dc:date>
      <dc:date>2023-10-25T09:55:44Z</dc:date>
      <dc:date>2023-09-18</dc:date>
      <dc:type>info:eu-repo/semantics/article</dc:type>
      <dc:identifier>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]</dc:identifier>
      <dc:identifier>https://hdl.handle.net/10481/85238</dc:identifier>
      <dc:identifier>10.3390/colloids7030060</dc:identifier>
      <dc:language>eng</dc:language>
      <dc:rights>http://creativecommons.org/licenses/by/4.0/</dc:rights>
      <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
      <dc:rights>Atribución 4.0 Internacional</dc:rights>
      <dc:publisher>MDPI</dc:publisher>
   </ow:Publication>
</rdf:RDF>