Influence of AO chain length, droplet size and oil to water ratio on the distribution and on the activity of gallates in fish oil-in-water emulsified systems: Emulsion and nanoemulsion comparison

• Type: Article in International Scientific Journal
• Date: 2020

Authors

Costa, M (Author) Other; Losada Barreiro, S (Author) Other; Bravo Diaz, C (Author) Other; Vicente, AA (Author) FCUP; Monteiro, LS (Author) Other; Fatima Paiva Martins (Author) FCUP

Journal

Title: Food Chemistry

Vol. 310

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 37 Citations

Scopus - 44 Citations

Other information

Authenticus ID: P-00R-KA3

DOI: 10.1016/j.foodchem.2019.125716

Abstract (EN): The distribution of a homologous series of polyphenol derivatives of increasing lipophilicity has been determined in fish oil-in-water emulsions and nanoemulsions by the pseudophase model. One of the hypotheses on which the pseudophase model is based, is that its application is independent of the size of emulsion droplets. In agreement with our hypothesis, results showed that the smaller droplet size found in nanoemulsions does not affect partition constants of gallic acid (GA) and its esters. The antioxidant efficiency of GA and gallates in the emulsified systems used, correlated positively with the concentration of antioxidant at the interfacial region. The increase in the oil/water ratio increased the overall oxidative stability of emulsions but decreased the antioxidant efficiency of the more lipophilic derivatives. This can be assigned to the fact that, increasing the oil phase volume, the interfacial concentration decreased for the more lipophilic antioxidants.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9