Butyl ferulate (BF) and octyl ferulate (OF) were investigated to enhance oxidative stability of 1.0% vegetable oil-in-water (O/W) emulsions at pH 3.5 and 7.0 at different concentrations (5, 10, 15, 20, and 25 mg/L of emulsion). Particle size distribution, droplet surface charge, hydroperoxides (PV), hexanal and nonanal were monitored for 14 days at 35 °C. Higher concentrations of BF and OF generated smaller particles at pH 7.0 but not at pH 3.5. Control showed the highest negative surface charge (−58.38 ± 0.31 mV, pH 7.0) compared to BF and OF (−46.71 ± 0.06 mV at levels >0.10 mg/L). Both alkyl ferulates counteracted lipid oxidation, especially at pH 3.5, where PV decreased up to 96% compared to the control and delayed hexanal and nonanal formation. A low content of lipophenols allowed to achieve a tremendous shelf-life extension, demonstrating that BF and OF could be of great interest for food application.

Antioxidant properties of ferulic acid-based lipophenols in oil-in-water (O/ W) emulsions

Cantele Carolina
First
;
Martina Katia;Potenziani Giulia;Cardenia Vladimiro
Co-last
;
Bertolino Marta
Co-last
2023-01-01

Abstract

Butyl ferulate (BF) and octyl ferulate (OF) were investigated to enhance oxidative stability of 1.0% vegetable oil-in-water (O/W) emulsions at pH 3.5 and 7.0 at different concentrations (5, 10, 15, 20, and 25 mg/L of emulsion). Particle size distribution, droplet surface charge, hydroperoxides (PV), hexanal and nonanal were monitored for 14 days at 35 °C. Higher concentrations of BF and OF generated smaller particles at pH 7.0 but not at pH 3.5. Control showed the highest negative surface charge (−58.38 ± 0.31 mV, pH 7.0) compared to BF and OF (−46.71 ± 0.06 mV at levels >0.10 mg/L). Both alkyl ferulates counteracted lipid oxidation, especially at pH 3.5, where PV decreased up to 96% compared to the control and delayed hexanal and nonanal formation. A low content of lipophenols allowed to achieve a tremendous shelf-life extension, demonstrating that BF and OF could be of great interest for food application.
2023
189
115505
1
10
https://www.sciencedirect.com/science/article/pii/S0023643823010848
Lipophilization, Alkyl ferulates, Antioxidants, Oil-in-water emulsions, Lipid oxidation
Cantele Carolina; Martina Katia; Potenziani Giulia; Rossi Andrea Mario; Cardenia Vladimiro; Bertolino Marta
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/1945970
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