The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions
This study investigated the effect of the combined use of sodium caseinate (CAS), commercial phosphatidylcholine (PC), and modified PCs on the physical and oxidative stability of 70% fish oil-in-water emulsions. Caffeic acid was covalently attached to both modified PCs (PCs originated from soy and e...
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| Format: | Article |
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MDPI AG
2023-09-01
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| Series: | Colloids and Interfaces |
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| Online Access: | https://www.mdpi.com/2504-5377/7/3/60 |
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| author | Betül Yesiltas Pedro J. García-Moreno Ann-Dorit M. Sørensen Chiranjib Banerjee Sampson Anankanbil Zheng Guo Peter R. Ogilby Charlotte Jacobsen |
| author_facet | Betül Yesiltas Pedro J. García-Moreno Ann-Dorit M. Sørensen Chiranjib Banerjee Sampson Anankanbil Zheng Guo Peter R. Ogilby Charlotte Jacobsen |
| author_sort | Betül Yesiltas |
| collection | DOAJ |
| description | This study investigated the effect of the combined use of sodium caseinate (CAS), commercial phosphatidylcholine (PC), and modified PCs on the physical and oxidative stability of 70% fish oil-in-water emulsions. Caffeic acid was covalently attached to both modified PCs (PCs originated from soy and eggs) in order to increase the antioxidant activity of PCs and investigate the advantage of bringing the antioxidant activity to the close proximity of the oil-water interface. Results showed that oxidative stability was improved when part of the PC was substituted with modified soy PC or egg PC. Emulsions containing a low concentration of modified PCs (10 wt.% of total PC) resulted in a prooxidative effect on the formation of hydroperoxides compared to emulsions with free caffeic acid. On the other hand, a decrease in the formation of volatile oxidation products was observed for emulsions containing higher levels of modified PCs (60 wt.% of total PC) compared to the emulsions with free caffeic acid added at its equivalent concentration. Increased concentrations of modified PCs provided better oxidative stability in high-fat emulsions, independent of the modified PC type. Moreover, when oxidation was initiated by producing singlet oxygen near a single oil droplet using a focused laser, fluorescence imaging showed that the oxidation did not propagate from one oil droplet to another oil droplet. |
| first_indexed | 2024-03-10T22:54:20Z |
| format | Article |
| id | doaj.art-92b27b98175442438dd612ad3c7218f5 |
| institution | Directory Open Access Journal |
| issn | 2504-5377 |
| language | English |
| last_indexed | 2024-03-10T22:54:20Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Colloids and Interfaces |
| spelling | doaj.art-92b27b98175442438dd612ad3c7218f52023-11-19T10:06:40ZengMDPI AGColloids and Interfaces2504-53772023-09-01736010.3390/colloids7030060The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water EmulsionsBetül Yesiltas0Pedro J. García-Moreno1Ann-Dorit M. Sørensen2Chiranjib Banerjee3Sampson Anankanbil4Zheng Guo5Peter R. Ogilby6Charlotte Jacobsen7National Food Institute, Technical University of Denmark, 2800 Lyngby, DenmarkDepartment of Chemical Engineering, University of Granada, 18071 Granada, SpainNational Food Institute, Technical University of Denmark, 2800 Lyngby, DenmarkDepartment of Chemistry, Aarhus University, 8000 Aarhus, DenmarkDepartment of Biological and Chemical Engineering, Aarhus University, 8000 Aarhus, DenmarkDepartment of Biological and Chemical Engineering, Aarhus University, 8000 Aarhus, DenmarkDepartment of Chemistry, Aarhus University, 8000 Aarhus, DenmarkNational Food Institute, Technical University of Denmark, 2800 Lyngby, DenmarkThis study investigated the effect of the combined use of sodium caseinate (CAS), commercial phosphatidylcholine (PC), and modified PCs on the physical and oxidative stability of 70% fish oil-in-water emulsions. Caffeic acid was covalently attached to both modified PCs (PCs originated from soy and eggs) in order to increase the antioxidant activity of PCs and investigate the advantage of bringing the antioxidant activity to the close proximity of the oil-water interface. Results showed that oxidative stability was improved when part of the PC was substituted with modified soy PC or egg PC. Emulsions containing a low concentration of modified PCs (10 wt.% of total PC) resulted in a prooxidative effect on the formation of hydroperoxides compared to emulsions with free caffeic acid. On the other hand, a decrease in the formation of volatile oxidation products was observed for emulsions containing higher levels of modified PCs (60 wt.% of total PC) compared to the emulsions with free caffeic acid added at its equivalent concentration. Increased concentrations of modified PCs provided better oxidative stability in high-fat emulsions, independent of the modified PC type. Moreover, when oxidation was initiated by producing singlet oxygen near a single oil droplet using a focused laser, fluorescence imaging showed that the oxidation did not propagate from one oil droplet to another oil droplet.https://www.mdpi.com/2504-5377/7/3/60emulsifierssurfactantsoxidationoil-water interfacemicroscopy |
| spellingShingle | Betül Yesiltas Pedro J. García-Moreno Ann-Dorit M. Sørensen Chiranjib Banerjee Sampson Anankanbil Zheng Guo Peter R. Ogilby Charlotte Jacobsen 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 and Interfaces emulsifiers surfactants oxidation oil-water interface microscopy |
| 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 |
| title_full | The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions |
| title_fullStr | The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions |
| title_full_unstemmed | The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions |
| title_short | The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions |
| title_sort | use of soy and egg phosphatidylcholines modified with caffeic acid enhances the oxidative stability of high fat 70 fish oil in water emulsions |
| topic | emulsifiers surfactants oxidation oil-water interface microscopy |
| url | https://www.mdpi.com/2504-5377/7/3/60 |
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