Impact of Bird Cherry (<i>Prunus padus</i>) Extracts on the Oxidative Stability of a Model O/W Linoleic Acid Emulsion
The delivery and uptake of adequate doses of a number of active compounds, including selected saturated and unsaturated fatty acids (frequently in the form of emulsion systems), is crucial to maintaining a healthy diet. The susceptibility of acids to oxidation and the time stability of emulsions are...
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MDPI AG
2023-08-01
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| Series: | Applied Sciences |
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| author | Przemysław Siejak Grażyna Neunert Wojciech Smułek Krzysztof Polewski |
| author_facet | Przemysław Siejak Grażyna Neunert Wojciech Smułek Krzysztof Polewski |
| author_sort | Przemysław Siejak |
| collection | DOAJ |
| description | The delivery and uptake of adequate doses of a number of active compounds, including selected saturated and unsaturated fatty acids (frequently in the form of emulsion systems), is crucial to maintaining a healthy diet. The susceptibility of acids to oxidation and the time stability of emulsions are factors limiting their shelf life and storage time. Those parameters could be improved using selected additives, including antioxidants. In this study, we examined the influence of different bird cherry extracts (varying in the content amounts of bioactive compounds) on the oxidative stability of a model O/W linoleic acid emulsion, using C11-BODIPY581/591 as a fluorescent indicator. We also examined the effect of these extracts on the physicochemical properties of the emulsions and the time stability of the produced emulsion using the dynamic laser scattering technique. The antioxidative efficacy of extracts differed significantly, depending on the extraction method and conditions. The observed differences in the results could be attributed to variations in the specific compositions of the extracts used, which were more or less rich in terms of antioxidants or their synergistic effects. Our results indicated that acetone extract was the most effective with regard to both the oxidation stability and time degradation tests of the emulsions produced. Moreover, the addition of gallic acid did not always have a positive effect on the abovementioned properties. |
| first_indexed | 2024-03-10T23:29:13Z |
| format | Article |
| id | doaj.art-eb03ada403bb4696b1aa8afbaabe08d4 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T23:29:13Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj.art-eb03ada403bb4696b1aa8afbaabe08d42023-11-19T07:48:44ZengMDPI AGApplied Sciences2076-34172023-08-011317956010.3390/app13179560Impact of Bird Cherry (<i>Prunus padus</i>) Extracts on the Oxidative Stability of a Model O/W Linoleic Acid EmulsionPrzemysław Siejak0Grażyna Neunert1Wojciech Smułek2Krzysztof Polewski3Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, PolandDepartment of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, PolandInstitute of Chemical Technology Engineering, Poznan University of Technology, Berdychowo 4, 60-965 Poznań, PolandDepartment of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, PolandThe delivery and uptake of adequate doses of a number of active compounds, including selected saturated and unsaturated fatty acids (frequently in the form of emulsion systems), is crucial to maintaining a healthy diet. The susceptibility of acids to oxidation and the time stability of emulsions are factors limiting their shelf life and storage time. Those parameters could be improved using selected additives, including antioxidants. In this study, we examined the influence of different bird cherry extracts (varying in the content amounts of bioactive compounds) on the oxidative stability of a model O/W linoleic acid emulsion, using C11-BODIPY581/591 as a fluorescent indicator. We also examined the effect of these extracts on the physicochemical properties of the emulsions and the time stability of the produced emulsion using the dynamic laser scattering technique. The antioxidative efficacy of extracts differed significantly, depending on the extraction method and conditions. The observed differences in the results could be attributed to variations in the specific compositions of the extracts used, which were more or less rich in terms of antioxidants or their synergistic effects. Our results indicated that acetone extract was the most effective with regard to both the oxidation stability and time degradation tests of the emulsions produced. Moreover, the addition of gallic acid did not always have a positive effect on the abovementioned properties.https://www.mdpi.com/2076-3417/13/17/9560antioxidantphenolic compoundsflavonoidsemulsionemulsion stabilitygallic acid |
| spellingShingle | Przemysław Siejak Grażyna Neunert Wojciech Smułek Krzysztof Polewski Impact of Bird Cherry (<i>Prunus padus</i>) Extracts on the Oxidative Stability of a Model O/W Linoleic Acid Emulsion Applied Sciences antioxidant phenolic compounds flavonoids emulsion emulsion stability gallic acid |
| title | Impact of Bird Cherry (<i>Prunus padus</i>) Extracts on the Oxidative Stability of a Model O/W Linoleic Acid Emulsion |
| title_full | Impact of Bird Cherry (<i>Prunus padus</i>) Extracts on the Oxidative Stability of a Model O/W Linoleic Acid Emulsion |
| title_fullStr | Impact of Bird Cherry (<i>Prunus padus</i>) Extracts on the Oxidative Stability of a Model O/W Linoleic Acid Emulsion |
| title_full_unstemmed | Impact of Bird Cherry (<i>Prunus padus</i>) Extracts on the Oxidative Stability of a Model O/W Linoleic Acid Emulsion |
| title_short | Impact of Bird Cherry (<i>Prunus padus</i>) Extracts on the Oxidative Stability of a Model O/W Linoleic Acid Emulsion |
| title_sort | impact of bird cherry i prunus padus i extracts on the oxidative stability of a model o w linoleic acid emulsion |
| topic | antioxidant phenolic compounds flavonoids emulsion emulsion stability gallic acid |
| url | https://www.mdpi.com/2076-3417/13/17/9560 |
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