Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour
This review paper focuses on the antioxidant properties of phenolic compounds in oil in water (o/w) emulsion systems. The authors first provide an overview of the most recent studies on the activity of common, naturally occurring phenolic compounds against the oxidative deterioration of o/w emulsion...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-12-01
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| Series: | Colloids and Interfaces |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-5377/6/4/79 |
| _version_ | 1797460822427959296 |
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| author | Sotirios Kiokias Vassiliki Oreopoulou |
| author_facet | Sotirios Kiokias Vassiliki Oreopoulou |
| author_sort | Sotirios Kiokias |
| collection | DOAJ |
| description | This review paper focuses on the antioxidant properties of phenolic compounds in oil in water (o/w) emulsion systems. The authors first provide an overview of the most recent studies on the activity of common, naturally occurring phenolic compounds against the oxidative deterioration of o/w emulsions. A screening of the latest literature was subsequently performed with the aim to elucidate how specific parameters (polarity, pH, emulsifiers, and synergistic action) affect the phenolic interfacial distribution, which in turn determines their antioxidant potential in food emulsion systems. An understanding of the interfacial activity of phenolic antioxidants could be of interest to food scientists working on the development of novel food products enriched with functional ingredients. It would also provide further insight to health scientists exploring the potentially beneficial properties of phenolic antioxidants against the oxidative damage of amphiphilic biological membranes (which link to serious pathologic conditions). |
| first_indexed | 2024-03-09T17:10:32Z |
| format | Article |
| id | doaj.art-a7577b3488044908af25e48eaee8f3ae |
| institution | Directory Open Access Journal |
| issn | 2504-5377 |
| language | English |
| last_indexed | 2024-03-09T17:10:32Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Colloids and Interfaces |
| spelling | doaj.art-a7577b3488044908af25e48eaee8f3ae2023-11-24T14:06:53ZengMDPI AGColloids and Interfaces2504-53772022-12-01647910.3390/colloids6040079Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial BehaviourSotirios Kiokias0Vassiliki Oreopoulou1European Research Executive Agency (REA), Place Charles Rogier 16, 1210 Bruxelles, BelgiumLaboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Iron Politechniou, 9, 15780 Athens, GreeceThis review paper focuses on the antioxidant properties of phenolic compounds in oil in water (o/w) emulsion systems. The authors first provide an overview of the most recent studies on the activity of common, naturally occurring phenolic compounds against the oxidative deterioration of o/w emulsions. A screening of the latest literature was subsequently performed with the aim to elucidate how specific parameters (polarity, pH, emulsifiers, and synergistic action) affect the phenolic interfacial distribution, which in turn determines their antioxidant potential in food emulsion systems. An understanding of the interfacial activity of phenolic antioxidants could be of interest to food scientists working on the development of novel food products enriched with functional ingredients. It would also provide further insight to health scientists exploring the potentially beneficial properties of phenolic antioxidants against the oxidative damage of amphiphilic biological membranes (which link to serious pathologic conditions).https://www.mdpi.com/2504-5377/6/4/79antioxidantsphenolicsemulsionsinterfacial distribution |
| spellingShingle | Sotirios Kiokias Vassiliki Oreopoulou Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour Colloids and Interfaces antioxidants phenolics emulsions interfacial distribution |
| title | Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour |
| title_full | Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour |
| title_fullStr | Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour |
| title_full_unstemmed | Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour |
| title_short | Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour |
| title_sort | review on the antioxidant activity of phenolics in o w emulsions along with the impact of a few important factors on their interfacial behaviour |
| topic | antioxidants phenolics emulsions interfacial distribution |
| url | https://www.mdpi.com/2504-5377/6/4/79 |
| work_keys_str_mv | AT sotirioskiokias reviewontheantioxidantactivityofphenolicsinowemulsionsalongwiththeimpactofafewimportantfactorsontheirinterfacialbehaviour AT vassilikioreopoulou reviewontheantioxidantactivityofphenolicsinowemulsionsalongwiththeimpactofafewimportantfactorsontheirinterfacialbehaviour |