DSpace Repository

Physical Stability, Autoxidation, and Photosensitized Oxidation of omega-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants

Show simple item record

dc.contributor.author Uluata, Sibel
dc.contributor.author McClements, D. Julian
dc.contributor.author Decker, Eric A.
dc.date.accessioned 2020-06-19T09:30:09Z
dc.date.available 2020-06-19T09:30:09Z
dc.date.issued 2015-10
dc.identifier.citation Uluata, S., McClements, D.J., Decker, E.A. Physical Stability, Autoxidation, and Photosensitized Oxidation of omega-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants. (2015). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. tr_TR
dc.identifier.issn 0021-8561
dc.identifier.issn 1520-5118
dc.identifier.other DOI: 10.1021/acs.jafc.5b03572
dc.identifier.uri http://localhost:8080/xmlui/handle/123456789/15896
dc.description JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY Volume: 63 Issue: 42 Pages: 9333-9340 tr_TR
dc.description.abstract The food industry is interested in the utilization of nanoemulsions stabilized by natural emulsifiers, but little research has been conducted to determine the oxidative stability of such emulsions. In this study, two natural (lecithin and quillaja saponin) and two synthetic (Tween 80 and sodium dodecyl sulfate) surfactants were used to fabricate omega-3 nanoemulsion using high pressure homogenization (microfluidization). Initially, all the nanoemulsions contained small (d from 45 to 89 nm) and anionic (zeta-potential from -8 to -65 mV) lipid droplets (pH 7). The effect of pH, ionic strength, and temperature on the physical stability of the nanoemulsion system was examined. Nanoemulsion stabilized with Tween 80, quillaja saponin, or sodium dodecyl sulfate (SDS) exhibited no major changes in particle size or visible creaming in the pH range of 3 to 8. All nanoemulsions were relatively stable to salt addition (0 to 500 mM NaCl, pH 7.0). Nanoemulsions stabilized with SDS and quillaja saponin were stable to heating (30 to 90 degrees C). The impact of surfactant type on lipid oxidation was determined in the presence and absence of the singlet oxygen photosensitizers, riboflavin, and rose bengal. Riboflavin and rose bengal accelerated lipid oxidation when compare to samples without photosensitizers. Lipid hydroperoxide formation followed the order Tween 80 > SDS > lecithin > quillaja saponin, and propanal formation followed the order lecithin > Tween 80 > SDS > quillaja saponin at 37 degrees C for autoxidation. The same order of oxidative stability was observed in the presence of photosensitized oxidation promoted by riboflavin. Quillaja saponin consistently produced the most oxidatively stable emulsions, which could be due to its high free radical scavenging capacity. tr_TR
dc.description.sponsorship Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) 2219-A Cooperative State Research, Extension, Education Service, USDA, Massachusetts Agricultural Experiment Station 831 United States Department of Agriculture (USDA) 2011-03539 2013-03795 2011-67021 2014-67021 Deanship of Scientific Research (DSR), King Abdulaziz University, Jeddah 330-130-1435-DSR 299-130-1435-DSR 87-130-35-HiCi DSR tr_TR
dc.language.iso en tr_TR
dc.publisher AMER CHEMICAL SOC, tr_TR
dc.subject nanoemulsions tr_TR
dc.subject omega-3 oil tr_TR
dc.subject photosensitized oxidation tr_TR
dc.subject surfactant tr_TR
dc.subject quillaja saponin tr_TR
dc.subject lipid oxidation tr_TR
dc.subject rose bengal tr_TR
dc.title Physical Stability, Autoxidation, and Photosensitized Oxidation of omega-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants tr_TR
dc.type Article tr_TR


Files in this item

Files Size Format View

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record