靶向界面抗氧化剂：基于脂质的乳液的氧化稳定性的控制。,Journal of Agricultural and Food Chemistry

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靶向界面抗氧化剂：基于脂质的乳液的氧化稳定性的控制。
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2019-02-27 00:00:00 , DOI: 10.1021/acs.jafc.8b06545
Olga Mitrus ₁ , Malgorzata Żuraw ₁ , Sonia Losada-Barreiro _{1,

2} , Carlos Bravo-Díaz ₁ , Fátima Paiva-Martins ₂

Affiliation

脂质基乳液和纳米乳液的氧化强烈影响其整体质量和安全性。此外，将氧化不稳定乳剂作为肠胃外营养的能源或作为生物活性物质的输送系统引入生物系统，可能会促进“原位”氧化，导致活性氧的过量生产，引发新的有害氧化反应并增加氧化损伤。。添加抗氧化剂AO可能有助于防止不饱和脂质的氧化降解。尽管如此，关于最佳抗氧化剂或一组抗氧化剂及其效率的预测仍然远远没有完全被理解，因为反应的位置通常是不确定的，并且由于经常忽略了乳液不同区域中反应物的有效浓度。此外，抗氧化剂的疏水性与它们在油，水和界面区域之间的分配之间缺乏定量关系，这妨碍了它们的最佳使用。在这里，我们研究了没食子酸及其某些烷基衍生物对大豆水包油乳液氧化稳定性的影响，并确定了它们在乳液不同区域（水，油和界面）的有效浓度。结果为界面区域在抗氧化剂和脂质自由基之间的反应中起关键作用提供了物理证据：可以建立界面浓度与氧化稳定性之间的直接关系。结果表明，AO聚集在界面区域，该区域的有效浓度是化学计量浓度的20–180倍。控制AO的疏水性和表面活性剂浓度可以控制界面浓度：使用的表面活性剂浓度越低，有效界面浓度越高。结果表明，AO聚集在界面区域，该区域的有效浓度是化学计量浓度的20–180倍。控制AO的疏水性和表面活性剂浓度可以控制界面浓度：使用的表面活性剂浓度越低，有效界面浓度越高。结果表明，AO聚集在界面区域，该区域的有效浓度是化学计量浓度的20–180倍。控制AO的疏水性和表面活性剂浓度可以控制界面浓度：使用的表面活性剂浓度越低，有效界面浓度越高。

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Targeting Antioxidants to Interfaces: Control of the Oxidative Stability of Lipid-Based Emulsions

The oxidation of lipid-based emulsions and nanoemulsions strongly affects their overall quality and safety. Moreover, introduction of oxidatively unstable emulsions into biological systems either as an energy source in parenteral nutrition or as delivery systems of bioactives may promote oxidation “in situ” leading to the overproduction of reactive oxygen species, initiating new harmful oxidative reactions and increasing the oxidative damage. Addition of antioxidants, AOs, may help to prevent the oxidative degradation of unsaturated lipids. Nevertheless, prediction of the optimal antioxidant or set of antioxidants and their efficiency is still far from being completely understood because the site of reaction is often uncertain and because the effective concentrations of reactants in the different regions of the emulsion have been frequently overlooked. Furthermore, the absence of quantitative relationships between the hydrophobicity of the antioxidants and their partitioning among the oil, water, and interfacial regions hampers their optimal use. Here we investigated the effects of gallic acid and some of its alkyl derivatives on the oxidative stability of soybean oil-in-water emulsions and determined their effective concentrations in the different regions of the emulsion (aqueous, oil, and interface). The results provide physical evidence for the crucial role played by the interfacial region in the reaction between antioxidants and lipid radicals: a direct relationship between interfacial concentrations and the oxidative stability could be established. The results indicate that AOs accumulate in the interfacial region, where the effective concentration is 20–180 times higher than the stoichiometric concentrations. Control of the hydrophobicity of the AOs and of the surfactant concentration allows control of interfacial concentrations: the lower the concentration of surfactant employed, the higher the effective interfacial concentration.

更新日期：2019-02-27

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