Effect of surfactant type and droplet size on lipid oxidation in oil-in-water nano-emulsions
Main Article Content
Keywords
nano-emulsion, oxidation, stability, surfactant, droplet size
Abstract
The effect of surfactant type and droplet size on the oxidative stability of extra virgin olive oil (EVOO) in bitter or-ange juice nano-emulsions [10% (w/w) oil phase] (O/W) was investigated. Nano-emulsions stabilised with binary combinations of Tween80, Span20, sucrose monopalmitate (SMP) and sunflower lecithin (SL) were prepared by using phase inversion composition. Thermal oxidation profile of unprocessed EVOO was determined by using the non-isothermal differential scanning calorimetry (DSC) method at five different heating rates over a temperature range of 40–400 °C. Oxidative stability was determined by using the isothermal DSC method at 110, 120, 130 and 140 °C. Temperature dependency of lipid oxidation was shown by using the Arrhenius equation. Droplet size and surfactant type significantly influenced the lipid oxidation. The best oxidative stability was observed in un-processed EVOO, followed by Tween80/SL nano-emulsion, Tween80/SMP nano-emulsion and Tween80/Span20 nano-emulsion, respectively.
References
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Haahr, A.M. and Jacobsen, C., 2008. Emulsifier type, metal chelation and pH affect oxidative stability of n-3-enriched emulsions. European Journal of Lipid Science and Technology 110: 949–961.
Hu, M., McClements, D.J. and Decker, E.A., 2003. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. Journal of Agricultural and Food Chemistry 51: 1696–1700.
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Lazzari, M. and Chiantore, O., 1999. Drying and oxidative degradation of linseed oil. Polymer Degradation and Stability 65: 303–313.
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Lethuaut, L., Métro, F. and Genot, C., 2002. Effect of droplet size on lipid oxidation rates of oil-in-water emulsions stabilized by protein. Journal of the American Oil Chemists’ Society 79: 425–430.
Lovelyn, C. and Attama, A.A., 2011. Current state of nanoemulsions in drug delivery. Journal of Biomaterials and Nanobiotechnology 2: 626.
Mahdi Jafari, S., He, Y. and Bhandari, B., 2006. Nano-emulsion production by sonication and microfluidization—a comparison. International Journal of Food Properties 9: 475–485. https://doi. org/10.1080/10942910600596464
Mahdi, E.S., Sakeena, M.H., Abdulkarim, M.F., Abdullah, G.Z., Sattar, M.A. and Noor, A.M., 2011. Effect of surfactant and surfactant blends on pseudo-ternary phase diagram behavior of newly synthesized palm kernel oil esters. Drug Design, Development and Therapy 5: 311.
McClements, D. and Decker, E., 2000. Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. Journal of Food Science 65: 1270–1282.
McClements, D.J., 2011. Edible nanoemulsions: fabrication, prop-erties, and functional performance. Soft Matter 7: 2297–2316. https://doi.org/10.1039/c0sm00549e
McClements, D.J. and Rao, J., 2011. Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Critical Reviews in Food Science and Nutrition 51: 285–330.
Mici?, D.M., Ostoji?, S.B., Simonovi?, M.B., Krsti?, G., Pezo, L.L. and Simonovi?, B.R., 2015. Kinetics of blackberry and rasp-berry seed oils oxidation by DSC. Thermochimica Acta 601: 39–44.
Nakaya, K., Ushio, H., Matsukawa, S., Shimizu, M. and Ohshima, T., 2005. Effects of droplet size on the oxidative stability of oil-in-water emulsions. Lipids 40: 501–507.
Osborn, H.T. and Akoh, C.C., 2004. Effect of emulsifier type, droplet size, and oil concentration on lipid oxidation in structured lip-id-based oil-in-water emulsions. Food Chemistry 84: 451–456.
Ostrowska-Ligeza, E., Bekas, W., Kowalska, D., Lobacz, M., Wroniak, M. and Kowalski, B., 2010. Kinetics of commercial olive oil oxi-dation: dynamic differential scanning calorimetry and Rancimat studies. European Journal of Lipid Science and Technology 112: 268–274.
Pardauil, J.J.R., Souza, L.K.C., Molfetta, F.B.A., Zamian, J.R., Rocha Filho, G.N. and da Costa, C.E.F., 2011. Determination of the Oxidative Stability by DSC of Vegetable Oils from the Amazonian Area. Bioresource Technology 102: 5873–5877. https://doi. org/10.1016/j.biortech.2011.02.022
Peshkovsky, A.S., Peshkovsky, S.L. and Bystryak, S., 2013. Scalable high-power ultrasonic technology for the production of trans-lucent nanoemulsions. Chemical Engineering and Processing: Process Intensification 69: 77–82.
Peterson, J.J., Beecher, G.R., Bhagwat, S.A., Dwyer, J.T., Gebhardt, S.E., Haytowitz, D.B. and Holden, J.M., 2006. Flavanones in grape-fruit, lemons, and limes: A compilation and review of the data from the analytical literature. Journal of Food Composition and Analysis 19: S74–S80.
Polychniatou, V. and Tzia, C., 2014. Study of formulation and sta-bility of co-surfactant free water-in-olive oil nano-and submicron emulsions with food grade non-ionic surfactants. Journal of the American Oil Chemists’ Society 91: 79–88.
Qi, B., Zhang, Q., Sui, X., Wang, Z., Li, Y. and Jiang, L., 2016. Differential scanning calorimetry study—assessing the influence of composition of vegetable oils on oxidation. Food Chemistry 194: 601–607.
Rao, J. and McClements, D.J., 2011. Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose mono-palmitate & lemon oil. Food Hydrocolloids 25: 1413–1423. https://doi.org/10.1016/j.foodhyd.2011.02.004
Rudnik, E., Szczucinska, A., Gwardiak, H., Szulc, A. and Winiarska, A., 2001. Comparative studies of oxidative stability of linseed oil. Thermochimica Acta 370: 135–140.
Salvia-Trujillo, L., Verkempinck, S., Zhang, X., Van Loey, A., Grauwet, T. and Hendrickx, M., 2019. Comparative study on lipid digestion and carotenoid bioaccessibility of emulsions, nanoemul-sions and vegetable-based in situ emulsions. Food Hydrocolloids 87: 119–128.
Sajjadi, S., Zerfa, M. and Brooks, B., 2003. Phase inversion in p-xy-lene/water emulsions with the non-ionic surfactant pair sorbi-tan monolaurate/polyoxyethylene sorbitan monolaurate (Span 20/Tween 20). Colloids and Surfaces A: Physicochemical and Engineering Aspects 218: 241–254.
Silva, H.D., Cerqueira, M.Â. and Vicente, A.A., 2012. Nanoemulsions for food applications: development and characterization. Food and Bioprocess Technology 5: 854–867.
Solans, C. and Solé, I., 2012. Nano-emulsions: formation by low-en-ergy methods. Current Opinion in Colloid & Interface Science 17: 246–254.
Sørensen, A.-D.M., Haahr, A.-M., Becker, E.M., Skibsted, L.H., Bergenståhl, B., Nilsson, L. and Jacobsen, C., 2008. Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions. Journal of Agricultural and Food Chemistry 56: 1740–1750.
Tan, C. and Man, Y., 2002a. Comparative differential scanning calorimetric analysis of vegetable oils: I. Effects of heating rate variation. Phytochemical Analysis 13: 129–141.
Tan, C. and Man, Y.C., 2002b. Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils. Trends in Food Science & Technology 13: 312–318.
Tan, C., Man, Y.C., Selamat, J. and Yusoff, M., 2001. Application of Arrhenius kinetics to evaluate oxidative stability in vegetable oils by isothermal differential scanning calorimetry. Journal of the American Oil Chemists’ Society 78: 1133.
Tan, C., Man, Y.C., Selamat, J. and Yusoff, M., 2002. Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods. Food Chemistry 76: 385–389.
Walker, R.M., Decker, E.A. and McClements, D.J., 2015. Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: effect of surfactant concentration and particle size. Journal of Food Engineering 164: 10–20.
Waraho, T., McClements, D.J. and Decker, E.A., 2011. Mechanisms of lipid oxidation in food dispersions. Trends in Food Science & Technology 22: 3–13.
Adhvaryu, A., Erhan, S., Liu, Z. and Perez, J., 2000. Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized differential scanning calorimetry and nuclear magnetic resonance spectroscopy. Thermochimica Acta 364: 87–97.
Ahmed, J., Shivhare, U. and Raghavan, G., 2000. Rheological charac-teristics and kinetics of colour degradation of green chilli puree. Journal of Food Engineering 44: 239–244.
AOCS, 1993. Official methods and recommended practices of the American Oil Chemists’ Society (Method Ca 5a-40 and Method Cd 8b-90). AOCS press, Champaign, IL.
Belhaj, N., Arab-Tehrany, E. and Linder, M., 2010. Oxidative kinetics of salmon oil in bulk and in nanoemulsion stabilized by marine lecithin. Process Biochemistry 45: 187–195.
Beltrán, G., del Rio, C., Sánchez, S. and Martínez, L., 2004. Influence of harvest date and crop yield on the fatty acid composition of virgin olive oils from cv. Picual. Journal of Agricultural and Food Chemistry 52: 3434–3440.
Bortnowska, G., 2015. Multilayer oil-in-water emulsions: formation, characteristics and application as the carriers for lipophilic bio-active food components—a review. Polish Journal of Food and Nutrition Sciences 65: 157–166.
Cabezas, D.M., Diehl, B.W. and Tomás, M.C., 2016. Emulsifying properties of hydrolysed and low HLB sunflower lecithin mix-tures. European Journal of Lipid Science and Technology 118: 975–983.
Chen, H., Guan, Y. and Zhong, Q., 2015. Microemulsions based on a sunflower lecithin–Tween 20 blend have high capacity for dis-solving peppermint oil and stabilizing coenzyme Q10. Journal of Agricultural and Food Chemistry 63: 983–989.
Choi, S.J., Decker, E.A., Henson, L., Popplewell, L.M., Xiao, H. and McClements, D.J., 2011. Formulation and properties of model bev-erage emulsions stabilized by sucrose monopalmitate: Influence of pH and lysolecithin addition. Food Research International 44: 3006–3012. https://doi.org/10.1016/j.foodres.2011.07.007
Erçelebi, E., Kara, S. and Ibanoglu, E., 2011. Stability of bitter orange juice-olive oil salad dressings stabilized with polysaccharides. Journal of Food Science and Engineering 1: 297.
EUC, 1991. European Union Commission Regulation EEC/2568/91 on the characteristics of olive and olive pomace oils and their ana-lytical methods. Official Journal of the European Communities L 248: 1991.
Farhoosh, R. and Hoseini-Yazdi, S.-Z., 2014. Evolution of oxidative values during kinetic studies on olive oil oxidation in the Rancimat test. Journal of the American Oil Chemists’ Society 91: 281–293.
Farhoosh, R., Niazmand, R., Rezaei, M. and Sarabi, M., 2008. Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. European Journal of Lipid Science and Technology 110: 587–592.
Haahr, A.M. and Jacobsen, C., 2008. Emulsifier type, metal chelation and pH affect oxidative stability of n-3-enriched emulsions. European Journal of Lipid Science and Technology 110: 949–961.
Hu, M., McClements, D.J. and Decker, E.A., 2003. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. Journal of Agricultural and Food Chemistry 51: 1696–1700.
IOOC, 2013. International Olive Oil Council. Trade standard applying to olive oil and olive-pomace oil. COI/T. 15/NC No 3/Rev. 7, Madrid May 2013.
Korhonen, M., Lehtonen, J., Hellen, L., Hirvonen, J. and Yliruusi, J., 2002. Rheological properties of three component creams contain-ing sorbitan monoesters as surfactants. International Journal of Pharmaceutics 247: 103–114.
Komaiko, J.S. and McClements, D.J., 2016. Formation of food-grade nanoemulsions using low-energy preparation methods: A review of available methods. Comprehensive Reviews in Food Science and Food Safety 15: 331–352.
Kumar Dey, T., Ghosh, S., Ghosh, M., Koley, H. and Dhar, P., 2012. Comparative study of gastrointestinal absorption of EPA & DHA rich fish oil from nano and conventional emulsion formulation in rats. Food Research International 49: 72–79.
Lazzari, M. and Chiantore, O., 1999. Drying and oxidative degradation of linseed oil. Polymer Degradation and Stability 65: 303–313.
Lee, S.J., Choi, S.J., Li, Y., Decker, E.A. and McClements, D.J., 2010. Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility. Journal of Agricultural and Food Chemistry 59: 415–427.
Lethuaut, L., Métro, F. and Genot, C., 2002. Effect of droplet size on lipid oxidation rates of oil-in-water emulsions stabilized by protein. Journal of the American Oil Chemists’ Society 79: 425–430.
Lovelyn, C. and Attama, A.A., 2011. Current state of nanoemulsions in drug delivery. Journal of Biomaterials and Nanobiotechnology 2: 626.
Mahdi Jafari, S., He, Y. and Bhandari, B., 2006. Nano-emulsion production by sonication and microfluidization—a comparison. International Journal of Food Properties 9: 475–485. https://doi. org/10.1080/10942910600596464
Mahdi, E.S., Sakeena, M.H., Abdulkarim, M.F., Abdullah, G.Z., Sattar, M.A. and Noor, A.M., 2011. Effect of surfactant and surfactant blends on pseudo-ternary phase diagram behavior of newly synthesized palm kernel oil esters. Drug Design, Development and Therapy 5: 311.
McClements, D. and Decker, E., 2000. Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. Journal of Food Science 65: 1270–1282.
McClements, D.J., 2011. Edible nanoemulsions: fabrication, prop-erties, and functional performance. Soft Matter 7: 2297–2316. https://doi.org/10.1039/c0sm00549e
McClements, D.J. and Rao, J., 2011. Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Critical Reviews in Food Science and Nutrition 51: 285–330.
Mici?, D.M., Ostoji?, S.B., Simonovi?, M.B., Krsti?, G., Pezo, L.L. and Simonovi?, B.R., 2015. Kinetics of blackberry and rasp-berry seed oils oxidation by DSC. Thermochimica Acta 601: 39–44.
Nakaya, K., Ushio, H., Matsukawa, S., Shimizu, M. and Ohshima, T., 2005. Effects of droplet size on the oxidative stability of oil-in-water emulsions. Lipids 40: 501–507.
Osborn, H.T. and Akoh, C.C., 2004. Effect of emulsifier type, droplet size, and oil concentration on lipid oxidation in structured lip-id-based oil-in-water emulsions. Food Chemistry 84: 451–456.
Ostrowska-Ligeza, E., Bekas, W., Kowalska, D., Lobacz, M., Wroniak, M. and Kowalski, B., 2010. Kinetics of commercial olive oil oxi-dation: dynamic differential scanning calorimetry and Rancimat studies. European Journal of Lipid Science and Technology 112: 268–274.
Pardauil, J.J.R., Souza, L.K.C., Molfetta, F.B.A., Zamian, J.R., Rocha Filho, G.N. and da Costa, C.E.F., 2011. Determination of the Oxidative Stability by DSC of Vegetable Oils from the Amazonian Area. Bioresource Technology 102: 5873–5877. https://doi. org/10.1016/j.biortech.2011.02.022
Peshkovsky, A.S., Peshkovsky, S.L. and Bystryak, S., 2013. Scalable high-power ultrasonic technology for the production of trans-lucent nanoemulsions. Chemical Engineering and Processing: Process Intensification 69: 77–82.
Peterson, J.J., Beecher, G.R., Bhagwat, S.A., Dwyer, J.T., Gebhardt, S.E., Haytowitz, D.B. and Holden, J.M., 2006. Flavanones in grape-fruit, lemons, and limes: A compilation and review of the data from the analytical literature. Journal of Food Composition and Analysis 19: S74–S80.
Polychniatou, V. and Tzia, C., 2014. Study of formulation and sta-bility of co-surfactant free water-in-olive oil nano-and submicron emulsions with food grade non-ionic surfactants. Journal of the American Oil Chemists’ Society 91: 79–88.
Qi, B., Zhang, Q., Sui, X., Wang, Z., Li, Y. and Jiang, L., 2016. Differential scanning calorimetry study—assessing the influence of composition of vegetable oils on oxidation. Food Chemistry 194: 601–607.
Rao, J. and McClements, D.J., 2011. Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose mono-palmitate & lemon oil. Food Hydrocolloids 25: 1413–1423. https://doi.org/10.1016/j.foodhyd.2011.02.004
Rudnik, E., Szczucinska, A., Gwardiak, H., Szulc, A. and Winiarska, A., 2001. Comparative studies of oxidative stability of linseed oil. Thermochimica Acta 370: 135–140.
Salvia-Trujillo, L., Verkempinck, S., Zhang, X., Van Loey, A., Grauwet, T. and Hendrickx, M., 2019. Comparative study on lipid digestion and carotenoid bioaccessibility of emulsions, nanoemul-sions and vegetable-based in situ emulsions. Food Hydrocolloids 87: 119–128.
Sajjadi, S., Zerfa, M. and Brooks, B., 2003. Phase inversion in p-xy-lene/water emulsions with the non-ionic surfactant pair sorbi-tan monolaurate/polyoxyethylene sorbitan monolaurate (Span 20/Tween 20). Colloids and Surfaces A: Physicochemical and Engineering Aspects 218: 241–254.
Silva, H.D., Cerqueira, M.Â. and Vicente, A.A., 2012. Nanoemulsions for food applications: development and characterization. Food and Bioprocess Technology 5: 854–867.
Solans, C. and Solé, I., 2012. Nano-emulsions: formation by low-en-ergy methods. Current Opinion in Colloid & Interface Science 17: 246–254.
Sørensen, A.-D.M., Haahr, A.-M., Becker, E.M., Skibsted, L.H., Bergenståhl, B., Nilsson, L. and Jacobsen, C., 2008. Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions. Journal of Agricultural and Food Chemistry 56: 1740–1750.
Tan, C. and Man, Y., 2002a. Comparative differential scanning calorimetric analysis of vegetable oils: I. Effects of heating rate variation. Phytochemical Analysis 13: 129–141.
Tan, C. and Man, Y.C., 2002b. Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils. Trends in Food Science & Technology 13: 312–318.
Tan, C., Man, Y.C., Selamat, J. and Yusoff, M., 2001. Application of Arrhenius kinetics to evaluate oxidative stability in vegetable oils by isothermal differential scanning calorimetry. Journal of the American Oil Chemists’ Society 78: 1133.
Tan, C., Man, Y.C., Selamat, J. and Yusoff, M., 2002. Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods. Food Chemistry 76: 385–389.
Walker, R.M., Decker, E.A. and McClements, D.J., 2015. Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: effect of surfactant concentration and particle size. Journal of Food Engineering 164: 10–20.
Waraho, T., McClements, D.J. and Decker, E.A., 2011. Mechanisms of lipid oxidation in food dispersions. Trends in Food Science & Technology 22: 3–13.
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Apr 22, 2020
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