Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of Emulsions and Nanoemulsions
2.3. Average Droplet Size, Polydispersity, and ζ-Potential Measurements of the Prepared Emulsions and Nanoemulsions
2.4. Cyclic Voltammetry
2.5. Efficiency of HT and Its Derivatives in Fish Oil Emulsions and Nanoemulsions
2.6. Determining Antioxidant Distribution and Local Concentrations in Intact Emulsified Systems
2.7. Statistical Analysis
3. Results and Discussion
3.1. Droplet Size and Polydispersity of the Prepared Emulsified Systems
3.2. Determination of the Partition Constants of HT and Its Derivatives in Intact Fish Oil Emulsions and Nanoemulsions
3.3. Distribution of HT and Its Derivatives in Fish Oil-in-Water Emulsified Systems
3.4. Aqueous, Interfacial, and Oil Concentrations of HT and Its Derivatives in Fish Oil Emulsified Systems
3.5. Effects of the Emulsifier Volume Fraction, and Oil to Water Ratio on the Effective Interfacial Concentrations of HT and Its Derivatives in Emulsions and Nanoemulsions
3.6. Antioxidant Efficiency of HT and Its Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions: Key Insights
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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HT | HT2 | HT6 | HT8 | HT12 | HT16 | ||
---|---|---|---|---|---|---|---|
Binary System | (%AOW) | 99.45 ± 0.5 | 83.3 ± 1.1 | ≈0 | ≈0 | ≈0 | ≈0 |
PWO | 0.008 ± 0.001 | 1.80 ± 0.01 | --- | --- | --- | --- | |
Emulsion 1:9 O/W | PWI | 34 ± 1 | 207± 39 | --- | --- | --- | --- |
POI | --- | 115 ± 22 | 89 ± 8 | 119 ± 45 | 97 ± 14 | 75 ± 12 | |
102kI(M−1s−1) | 10.6 ± 0.2 | 16.7 ± 5.7 | 19.0 ± 0.3 | 18.7 ± 8.8 | 16.3 ± 0.4 | 16.0 ± 0.2 | |
Nanoemulsion 1:9 O/W | PWI | 30 ± 4 | 186 ± 14 | ---- | ---- | ---- | ---- |
POI | ---- | 103 ± 8 | 79 ± 22 | 104 ± 13 | 89 ± 19 | 80 ± 13 | |
102kI(M−1s−1) | 19.0 ± 1.3 | 20.7 ± 2.9 | 25.6 ± 0.6 | 23.6 ± 0.2 | 20.2 ± 0.4 | 19.6 ± 0.3 | |
EC50 I | 5 min | 0.323 ± 0.005 | 0.354 ± 0.009 | 0.300 ± 0.003 | 0.295 ± 0.005 | 0.345 ± 0.005 | 0.331 ± 0.011 |
15 min | 0.287 ± 0.004 | 0.309 ± 0.007 | 0.272 ± 0.003 | 0.265 ± 0.005 | 0.319 ± 0.004 | 0.305 ± 0.006 | |
60 min | 0.258 ± 0.004 | 0.281 ± 0.004 | 0.247 ± 0.003 | 0.239 ± 0.003 | 0.294 ± 0.006 | 0.298 ± 0.007 | |
Epa (V) | 0% Tween 80 | 0.418 | 0.421 | 0.404 | 0.412 | 0.402 | 0.403 |
2% Tween 80 | ---- | ---- | 0.388 | 0.419 | 0.382 | 0.394 | |
Emulsion droplet size (ΦI = 0.5, nm) | 1:9 O/W (LEn) II | 8402 ± 162 a | 8564 ± 197 a | 6634 ± 128 b | 5046 ± 114 c | 5689 ± 134 d | 7824 ± 179 e |
1:9 O/W (HEn) III | 1280 ± 60 | 1227 ± 57 | 1168 ± 61 | 1145 ± 45 | 1189± 37 | 1235 ± 78 | |
4:6 O/W | 4610 ± 203 | 4551 ± 176 | 4465 ± 155 | 4330 ± 117 | 4501 ± 187 | 4534 ± 144 |
Nanoemulsions | Emulsions | |||||
---|---|---|---|---|---|---|
ΦO | 1.0 | 1.0 | 1.0 | 4.0 | 4.0 | 4.0 |
102 ΦI | 0.5 | 1.0 | 2.0 | 0.5 | 1.0 | 2.0 |
ζ-potential (mV) | −18.1 | −14.2 | −13.5 | −22.6 | nd * | nd * |
106 d (m) | 0.304 | 0.231 | 0.166 | 4.71 | 3.12 | 2.73 |
1012 Sdroplet (m2) | 0.29 | 0.17 | 0.09 | 69.7 | 30.6 | 23.4 |
1020 Vdroplet (m3) | 1.47 | 0.65 | 0.24 | 5468 | 1589 | 1065 |
10−12 Nd | 68 | 155 | 418 | 0.73 | 2.52 | 3.76 |
Stotal (m2) | 19.7 | 26.0 | 36.1 | 5.1 | 7.7 | 8.8 |
102 mT80 available / m2 of S (g) | 0.25 | 0.39 | 0.55 | 9.81 | 1.30 | 2.28 |
102 mT80, droplet (g) | 0.52 | 0.68 | 0.95 | 0.13 | 0.20 | 0.23 |
102 mT80, excess (g) | −0.02 | 0.32 | 1.05 | 0.37 | 0.80 | 1.80 |
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Costa, M.; Losada-Barreiro, S.; Bravo-Díaz, C.; Monteiro, L.S.; Paiva-Martins, F. Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects. Foods 2020, 9, 1897. https://doi.org/10.3390/foods9121897
Costa M, Losada-Barreiro S, Bravo-Díaz C, Monteiro LS, Paiva-Martins F. Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects. Foods. 2020; 9(12):1897. https://doi.org/10.3390/foods9121897
Chicago/Turabian StyleCosta, Marlene, Sonia Losada-Barreiro, Carlos Bravo-Díaz, Luís S. Monteiro, and Fátima Paiva-Martins. 2020. "Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects" Foods 9, no. 12: 1897. https://doi.org/10.3390/foods9121897