Oxidation of nonionic surfactants with molecular oxygen

Касаикина, О. Т.; Mengele, E. A.; Плащина, И. Г.

doi:10.1134/s1061933x16060065

Cited by 11 publications

(3 citation statements)

References 17 publications

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“…57 It should be noted that many types of synthetic surfactants can themselves be oxidized because they contain unsaturated groups as part of their structures, e.g., their hydrocarbon chains may have one or more double bonds. 75 Studies have shown that Tweens can form peroxides, which can promote lipid oxidation in oil-in-water emulsions, presumably because the hydrocarbon tails of the surfactants are in close contact with the lipids inside the droplets. 76 Consequently, it is possible that oxidation of the surfactants adsorbed at the oil−water interface could promote oxidation of the underlying lipid phase.…”

Section: ■ Examples Of Interfacial Antioxidantsmentioning

confidence: 99%

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

McClements

Decker

2017

J. Agric. Food Chem.

220

137

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There has been strong interest in developing effective strategies to inhibit lipid oxidation in emulsified food products due to the need to incorporate oxidatively labile bioactive lipids, such as ω-3 fatty acids, conjugated linoleic acids, or carotenoids. Emulsifiers or coemulsifiers can be utilized to inhibit lipid oxidation in emulsions. Both of these molecular types can adsorb to droplet surfaces and inhibit lipid oxidation, but emulsifiers can also stabilize droplets against aggregation whereas coemulsifiers cannot. There are a host of existing emulsifiers, covalent conjugates, or physical complexes that have the potential to inhibit lipid oxidation by a variety of mechanisms. Existing emulsifiers with antioxidant potential consist of surfactants, phospholipids, proteins, polysaccharides, and colloidal particles. Conjugates and complexes are typically formed by covalently or physically linking together a surface-active molecule with an antioxidant molecule. This article reviews the molecular and physicochemical basis for the surface and antioxidant activities of emulsifiers and coemulsifiers, highlights the important properties of interfacial layers that can be engineered to control lipid oxidation, and outlines different kinds of existing emulsifiers, conjugates, and complexes that can be used to inhibit oxidation.

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Section: ■ Examples Of Interfacial Antioxidantsmentioning

confidence: 99%

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

McClements

Decker

2017

J. Agric. Food Chem.

220

137

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“…We have studied the kinetics of oxidation and co‐oxidation of nonionic surfactants PCh and Triton X–100 (TX‐100) in water solution . Table shows that in the presence of the free radical initiator AAPH (2,2′‐azobis(2‐methylpropionamidine dihydrochloride) both PCh and TX‐100 oxidize with rather long chains ( ν ).…”

Section: Micellar Effects In Liquid‐phase Oxidationmentioning

confidence: 99%

“…The interaction of static magnetic fields (SMF) with living organisms is a rapidly growing area of investigation . Many researchers have observed the effects of SMFs on tumor cells, lung, and bone deceases, allergy inflammation, etc., closely associated with oxidative stress.…”

Section: Micellar Effects In Liquid‐phase Oxidationmentioning

confidence: 99%

Unusual antioxidant effects in multiphase and complex systems

Касаикина

Krugovov

Mengele

2017

Euro J Lipid Sci & Tech

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In recent years, a number of studies have produced evidence that the multiphase and boundary effects in the systems containing surfactants, have to be taken into account for the development of innovative antioxidant technologies of lipid containing products. This report presents some unusual antioxidant effects, which occur only in multiphase complex systems due to the influence of surfactants (S).Hydroperoxides (LOOH), the primary oxidation products, form mixed micelles with surfactants (S) {nLOOHmS}. In the case of cationic surfactants (S + ), an accelerated hydroperoxide decomposition resulted in free radical generation occurs. Moderate magnetic field affects the free radical escape from mixed micelles {nLOOHmS + } into bulk solution; it can result in inhibiting of lipid oxidation in micellar system. Nonionic S can inhibit the catalyzed lipid oxidation by solubilization of the hydrophilic catalyst and spatial separation of the catalyst and substrate. Anionic surfactants alkylsulfates and alkylphosphates are effective antioxidants for alkylaromatic hydrocarbons due to the catalytic heterolytic decomposition of hydroperoxides into carbonyl compound and phenol which scavenges peroxyl radicals.

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