LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Lineu Prestes, 580, B14, 05508-000 Sao Paulo, Brazil.
CIRAD - AMIS, SUPAGRO/INRA (CIRAD) - UMR IATE 1208 2, Place Pierre Viala - Bât 31, 34060 Montpellier, France.
Food Chem. 2020 Mar 30;309:125586. doi: 10.1016/j.foodchem.2019.125586. Epub 2019 Oct 14.
Oil-in-water (O/W) emulsions are important delivery systems of omega-3 fatty acids (n-3 FA). We investigated the effect of sinapic acid esters concentration and chain length, the electrical charge of the emulsifier and emulsion pH on the oxidative stability of n-3 FA rich O/W emulsions. Echium oil was applied as n-3 FA source. A 2 factorial design was used to simultaneously evaluate these factors. Peroxide value, malondialdehyde, 2,4-heptadienal and 2,4-decadienal were measured in the emulsions. pH and the electrical charge of the emulsifier modulated the antioxidant effectiveness of sinapic acid esters, while concentration was not relevant. The combination of positively charged emulsifier with neutral pH provided the best oxidative stability for echium oil emulsions. Our results also suggested that the increase of length chain of sinapic acid, from C4 to C12, reduced the secondary products of oxidation, when echium oil emulsions were prepared using negatively charged emulsifier under acidic conditions.
水包油 (O/W) 乳液是 omega-3 脂肪酸 (n-3 FA) 的重要递送系统。我们研究了芥子酸酯浓度和链长、乳化剂的电荷和乳液 pH 值对富含 n-3 FA 的 O/W 乳液氧化稳定性的影响。该研究以苍术油为 n-3 FA 来源，采用 2 因素设计同时评估这些因素。在乳液中测量了过氧化物值、丙二醛、2,4-庚二烯醛和 2,4-癸二烯醛。pH 值和乳化剂的电荷调节了芥子酸酯的抗氧化效果，而浓度则不相关。带正电荷的乳化剂与中性 pH 值的组合为苍术油乳液提供了最佳的氧化稳定性。我们的结果还表明，当在酸性条件下使用带负电荷的乳化剂制备苍术油乳液时，芥子酸酯链长从 C4 增加到 C12，降低了氧化的次级产物。
