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Why Encapsulate Antioxidants in Emulsion-Based Systems, Where They Are Located, and How Location Affects Their Efficiency

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Emulsion‐based Encapsulation of Antioxidants

Part of the book series: Food Bioactive Ingredients ((FBC))

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Abstract

The deterioration of fats and oils is a key issue to the food industry because peroxidation affects the nutritional value, sensory attributes (e.g., taste and odor) and the safety of the food itself through the production of harmful byproducts. Fats and oils can be emulsified into oil-in-water (O/W) emulsion systems, where the lipid phase is present as a dispersion of fine oil droplets within a continuous aqueous phase. The emulsifier employed to stabilize kinetically the emulsions is mainly located at the droplet interface, which facilitates emulsification by decreasing interfacial tension. Lipid oxidation within fluid, lipid-based emulsions is essentially governed by the interfacial dynamics. Molecules added to control the oxidation of the lipids (i.e., antioxidants) distribute thermodynamically between the oil, interfacial and aqueous regions according to their polarity, at rates close to the diffusion control, and lipid radicals are polar and diffuse towards the interfacial region of the emulsion, which has been proved to be the main reaction site with added antioxidants. The oxidative stability of the emulsion can, therefore, be controlled by modulating the interfacial concentration of antioxidants.

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Acknowledgement

Financial support of the following institutions is acknowledged: Xunta de Galicia (REDUSO, Grant number ED431D 2017/18), UID/QUI/50006/2019 and University of Vigo. S. L-B thanks Xunta de Galicia for a postdoctoral grant (POS-B/2016/012) and University of Vigo (Plan de Retención de Talento 2018). This book chapter was prepared during a sabbatical leave supported by the University of Vigo.

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Authors and Affiliations

  1. Universidad de Vigo, Facultad de Química, Departamento de Química – Física, Vigo, Spain

    Sonia Losada-Barreiro & Carlos Bravo-Díaz

  2. REQUIMTE-LAQV, Departamento de Química e Bioquímica. Faculdade de Ciências. Universidade do Porto, Porto, Portugal

    Sonia Losada-Barreiro & Fátima Paiva-Martins

Authors
  1. Sonia Losada-Barreiro
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  2. Carlos Bravo-Díaz
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  3. Fátima Paiva-Martins
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Corresponding author

Correspondence to Carlos Bravo-Díaz .

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  1. Donostia International Physics Center, Donostia-San Sebastian, Spain

    M. Ali Aboudzadeh

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Losada-Barreiro, S., Bravo-Díaz, C., Paiva-Martins, F. (2020). Why Encapsulate Antioxidants in Emulsion-Based Systems, Where They Are Located, and How Location Affects Their Efficiency. In: Aboudzadeh, M.A. (eds) Emulsion‐based Encapsulation of Antioxidants. Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-62052-3_1

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