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Control of Lipid Oxidation in Oil-in Water Emulsions: Effects of Antioxidant Partitioning and Surfactant Concentration

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Lipid Oxidation in Food and Biological Systems

Abstract

Lipid oxidation continues to be a major challenge in the food industry to minimize food spoilage and waste. It is also of paramount importance for the pharmaceutical industry because lipid-based emulsions are widely employed in parenteral nutrition. Control of oxidation of bioactive lipids with added antioxidants (AOs) is crucial both in the current development of strategies for preparing more nutritional and healthier lipid-based formulations, with extended shelf lives, and in providing a scientific basis for predicting the efficiency of AOs in emulsified systems. In emulsions, compartmentalization effects have a crucial role in the AO efficiency and a deep analysis of the effects of parameters controlling AO partitioning is crucial to modulate the AO availability at the reaction site and their efficiency. Our aim here is to provide an update of the current evidence showing the interfacial region as the main reaction site between antioxidants and lipid radicals, and how the efficiency of AOs can be controlled by enhancing the effective concentration of AOs in the interfacial region by modulating, for instance, the hydrophlilic-lipophilic balance (i.e., the polarity) of the antioxidant and by adjusting the concentration of the surfactant employed in the preparation of the emulsion.

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Acknowledgement

This chapter was prepared during the sabbatical leave of C. B-D, supported by Universidad de Vigo. The authors thank FCT/MCTES (UIDB/QUI/50006/2020; PTDC/OCE-ETA/32492/2017–POCI-01-0145-FEDER-032492; doctoral grant SFRH/BD/100889/2014), REQUIMTE-LAQV (PTDC/OCE-ETA/32492/2017), and Xunta de Galicia (10TAL314003PR) for financial support.

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Authors and Affiliations

  1. REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Science, University of Porto, Porto, Portugal

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

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

    Carlos Bravo-Díaz

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  1. Marlene Costa
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  2. Fátima Paiva-Martins
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  3. Carlos Bravo-Díaz
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  4. Sonia Losada-Barreiro
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Correspondence to Sonia Losada-Barreiro .

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

    Carlos Bravo-Diaz

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Costa, M., Paiva-Martins, F., Bravo-Díaz, C., Losada-Barreiro, S. (2022). Control of Lipid Oxidation in Oil-in Water Emulsions: Effects of Antioxidant Partitioning and Surfactant Concentration. In: Bravo-Diaz, C. (eds) Lipid Oxidation in Food and Biological Systems. Springer, Cham. https://doi.org/10.1007/978-3-030-87222-9_9

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