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Effects of Emulsion Droplet Size on the Distribution and Efficiency of Antioxidants

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Lipid Oxidation in Food and Biological Systems

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Abstract

Emulsified systems are used in many daily-life applications, and for practical and economic reasons, it is important to improve our knowledge on the factors that affect their physical and chemical stability. The effects of droplet size on the oxidative stability of oil-in-water emulsions have been much less investigated than those on the physical stability and contradictory results are often found in, apparently, similar emulsified systems. The oxidative stability of emulsions depends on the effective concentration of antioxidants (AOs) in the interfacial region of the emulsions, as demonstrated by employing a pseudophase kinetic model. The model, in turn, is based (among others) on the assumption that the distributions of reactants between the oil, water and interfacial regions are independent of the droplet sizes. In this chapter, we aim to provide an update of recent reported results designed to prove, or discard, whether droplet sizes have, or do not have, an effect on the distributions and on the effective concentrations of antioxidants in the different regions of the emulsions and, consequently, on their antioxidant efficiency.

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Authors and Affiliations

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

    Marlene Costa, Sonia Losada-Barreiro & Fátima Paiva-Martins

  2. Departamento Química Física, Facultad de Química, Universidade de Vigo, Vigo, Spain

    Sonia Losada-Barreiro & Carlos Bravo-Díaz

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

Correspondence to Marlene Costa .

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Editors and Affiliations

  1. Facultad de Química, Dpto Química Física, Universidad de Vigo, Vigo, Spain

    Carlos Bravo-Diaz

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Costa, M., Losada-Barreiro, S., Bravo-Díaz, C., Paiva-Martins, F. (2022). Effects of Emulsion Droplet Size on the Distribution and Efficiency of Antioxidants. In: Bravo-Diaz, C. (eds) Lipid Oxidation in Food and Biological Systems. Springer, Cham. https://doi.org/10.1007/978-3-030-87222-9_10

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