Concentration of resveratrol at the oil–water interface of corn oil-in-water emulsions

Szymula, Marta; Losada‐Barreiro, Sonia; Bravo‐Díaz, Carlos

doi:10.1007/s10450-019-00108-3

Cited by 6 publications

(10 citation statements)

References 29 publications

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Section: Partitioning Of Antioxidants At the Oil-water Interfacementioning

confidence: 99%

“…However, the structural composition of the oil–water interface is mainly influenced by the concentration and type of molecules present. Therefore, it is important to examine the partitioning of antioxidants to have a clear understanding of their behavior towards the oil–water interface, where the lipid oxidation reactions particularly occur (Narkiewicz‐Michalek et al., 2019; Panya et al., 2012).…”

Section: Behavior Of Antioxidants At Oil–water Interfacementioning

confidence: 99%

“…The observed rate constant ( k obs ) for the reaction between an antioxidant and 16‐ArN 2 + can be determined by the following equation (Narkiewicz‐Michalek et al., 2019):

k_{obs} = \frac{[{AO}_{T}] k_{1} P_{normalO}^{normalI} P_{normalw}^{normalI}}{{normalΦ}_{normalO} P_{normalw}^{normalI} + {normalΦ}_{normalI} P_{normalw}^{normalI} P_{normalO}^{normalI} + {normalΦ}_{normalw} P_{normalo}^{normalI}}

where [AO T ] represents the stoichiometric concentration of an antioxidant (moles/liter of total emulsion volume) and k I is the rate constant for the reaction between 16‐ArN 2 + and the antioxidant in the interfacial region. The surfactant volume fraction for each region is given by Φ w = V w / V T , Φ O = V O / V T , Φ I = V I / V T , and V T = V W + V I + V O , where V W and V O are equal to the volume of added aqueous and oil regions, and the interfacial volume V I is a set equal to the total volume of added emulsifier, respectively (Costa et al., 2016; Narkiewicz‐Michalek et al., 2019). The

P_{w}^{I}

and

P_{O}^{I}

values can be obtained by fitting the observed rate constant ( k obs ) versus surfactant concentration profiles with an overall kinetic approach.…”

Section: Behavior Of Antioxidants At Oil–water Interfacementioning

confidence: 99%

“…In oil-in-water emulsions, two partitioning constants are required to explain the antioxidant distribution, that is, aqueous-interfacial region (𝑃 I w ), and oil-interfacial region (𝑃 I o ), which can be measured by employing the pseudophase kinetic model (Figure 2) (Losada-Barreiro et al, 2013c;Raimundez-Rodriguez et al, 2019). The observed rate constant (k obs ) for the reaction between an antioxidant and 16-ArN 2 + can be determined by the following equation (Narkiewicz-Michalek et al, 2019):…”

Section: Partitioning Of Antioxidants At the Oil-water Interfacementioning

confidence: 99%

“…where V W and V O are equal to the volume of added aqueous and oil regions, and the interfacial volume V I is a set equal to the total volume of added emulsifier, respectively (Costa et al, 2016;Narkiewicz-Michalek et al, 2019). The 𝑃 I w and 𝑃 I O values can be obtained by fitting the observed rate constant (k obs ) versus surfactant concentration profiles with an overall kinetic approach.…”

Section: Partitioning Of Antioxidants At the Oil-water Interfacementioning

confidence: 99%

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A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions

Farooq

Khan

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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There has been a growing interest in developing effective strategies to inhibit lipid oxidation in emulsified food products by utilization of natural phenolic antioxidants owing to their growing popularity over the past decades. However, due to the complexity of emulsified systems, the inhibition mechanism of phenolic antioxidants against lipid oxidation is rather complicated and not yet fully understood. In order to highlight the importance of polarity of phenolic antioxidants in emulsified systems according to the polar paradox, this review covers the recent progress on chemical, enzymatic, and chemoenzymatic lipophilization techniques used to modify the polarity of antioxidants. The partitioning behavior of phenolic antioxidants at the oil-water interface, which can be influenced by the presence of synthetic surfactants and/or antioxidant emulsifiers (e.g., polysaccharides, proteins, and phospholipids), is discussed. In addition, the emerging phenolic antioxidants among phenolic acids, flavonoids, tocopherols, and stilbenes applied in food emulsions are elaborated. As well, the interactions of polar-nonpolar antioxidants are stressed as a promising strategy to induce synergistic interactions at oil-water interface for improved oxidative stability of emulsions.

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Section: Partitioning Of Antioxidants At the Oil-water Interfacementioning

confidence: 99%

Section: Behavior Of Antioxidants At Oil–water Interfacementioning

confidence: 99%

“…The observed rate constant ( k obs ) for the reaction between an antioxidant and 16‐ArN 2 + can be determined by the following equation (Narkiewicz‐Michalek et al., 2019):

k_{obs} = \frac{[{AO}_{T}] k_{1} P_{normalO}^{normalI} P_{normalw}^{normalI}}{{normalΦ}_{normalO} P_{normalw}^{normalI} + {normalΦ}_{normalI} P_{normalw}^{normalI} P_{normalO}^{normalI} + {normalΦ}_{normalw} P_{normalo}^{normalI}}

P_{w}^{I}

and

P_{O}^{I}

values can be obtained by fitting the observed rate constant ( k obs ) versus surfactant concentration profiles with an overall kinetic approach.…”

Section: Behavior Of Antioxidants At Oil–water Interfacementioning

confidence: 99%

Section: Partitioning Of Antioxidants At the Oil-water Interfacementioning

confidence: 99%

Section: Partitioning Of Antioxidants At the Oil-water Interfacementioning

confidence: 99%

See 3 more Smart Citations

A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions

Farooq

Khan

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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Monitoring the interfacial release rate of resveratrol in Pickering emulsions stabilized by cellulose nanocrystals through the control of the surface coverage

Noor,

Sèbe,

Faure

2025

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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Behavior of Hexanal, (E)-Hex-2-enal, 4-Hydroxyhex-2-enal, and 4-Hydroxynon-2-enal in Oil-in-Water Emulsions

Vandemoortele

Simon

Claes

et al. 2020

J. Agric. Food Chem.

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The reactivity of hexanal, (E)-hex-2-enal, 4-hydroxyhex-2-enal, and 4-hydroxynon-2-enal in oil-in-water emulsions and their respective compartments, in the presence and absence of protein, was studied at 40 °C. In aqueous buffer, hexanal oxidized to hexanoic acid. In the presence of protein, an additional loss occurred, presumably as a result of adduct formation with cysteine. Similarly, (E)-hex-2-enal oxidized to (E)-hex-2-enoic acid in aqueous buffer, and the results suggested that this acid is also able to form adducts with proteins. 4-Hydroxyalk-2-enals showed the highest reactivity in all models evaluated. Especially in protein-containing systems, they were not detectable anymore or their initial concentration was seriously reduced. 4-Hydroxynon-2-enal was the most reactive of the substances studied. The reactivity of the aldehydes was influenced by their partition within emulsions, which was remarkably not correlated with their hydrophobicity. These findings need to be considered when using these aldehydes as lipid oxidation markers in foods.

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Concentration of resveratrol at the oil–water interface of corn oil-in-water emulsions

Cited by 6 publications

References 29 publications

A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions

A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions

Monitoring the interfacial release rate of resveratrol in Pickering emulsions stabilized by cellulose nanocrystals through the control of the surface coverage

Behavior of Hexanal, (E)-Hex-2-enal, 4-Hydroxyhex-2-enal, and 4-Hydroxynon-2-enal in Oil-in-Water Emulsions

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