Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions

Autor(es)

Ferreira da Silveira, Tayse Ferreira ^{[1, 2]} ; Laguerre, Mickael ^{[2, 3]} ; Bourlieu-Lacanal, Claire ^{[4, 5]} ; Lecomte, Jerome ^{[2, 4]} ; Durand, Erwann ^{[2, 4]} ; Figueroa-Espinoza, Maria Cruz ^[4] ; Barea, Bruno ^{[2, 4]} ; Barouh, Nathalie ^{[2, 4]} ; Castro, Inar Alves ^[1] ; Villeneuve, Pierre ^{[2, 4]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, LADAF, Sao Paulo - Brazil

^[2] CIRAD, UMR IATE, F-34398 Montpellier - France

^[3] Naturex SA, F-84911 Avignon - France

^[4] Univ Montpellier, Inst Agro, INRAE, CIRAD, IATE, Montpellier - France

^[5] INRAE, UMR 1208 IATE, F-34000 Montpellier - France

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 141, APR 2021.
• Citações Web of Science: 1

Resumo

The effect of the presence of surfactant micelles and of the mode of incorporation (pre-homogenization or post-homogenization) on the antioxidant efficiency of a homologous series of n-alkyl gallates phenolipids (G0, G3, G8, G12 or G16) was investigated in oil-in-water nanoemulsions. In both absence and presence of surfactant micelles, G12 and G16 were the best antioxidants. The effect of the mode of incorporation was modulated by the presence of surfactant micelles. In absence of surfactant micelles, G8 and G16 had higher efficiency when incorporated pre-homogenization, suggesting that the mode of incorporation promoted a distinct initial distribution of these compounds. In contrast, in presence of surfactant micelles, the antioxidants could be incorporated in any phases without efficiency loss. These results demonstrate the important role of surfactant micelles in modulating the antioxidant efficiency and could be used by the food industry to optimize emulsion formulations. (AU)

• Processo FAPESP: 17/08066-1 - Aplicação de fenolipídios para elevar a estabilidade oxidativa de emulsões contendo ácidos graxos poli-insaturados ômega-3
• Beneficiário: Tayse Ferreira Ferreira da Silveira
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 18/21638-7 - Lipofilização de compostos fenólicos: otimização das condições de síntese, atividade antioxidante, e caracterização por LC-MS/MS
• Beneficiário: Tayse Ferreira Ferreira da Silveira
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Pós-Doutorado