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

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dc.authoriduluata, sibel/0000-0002-7451-9791
dc.authoridMcClements, David J/0000-0002-9016-1291
dc.authorwosidMcClements, David J/JBR-7908-2023
dc.authorwosiduluata, sibel/ABG-8417-2020
dc.authorwosidMcClements, David J/F-8283-2011
dc.contributor.authorUluata, Sibel
dc.contributor.authorMcClements, D. Julian
dc.contributor.authorDecker, Eric A.
dc.date.accessioned2024-08-04T20:41:17Z
dc.date.available2024-08-04T20:41:17Z
dc.date.issued2015
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipTurkish Government; TUBITAK [2219-A]; Cooperative State Research, Extension, Education Service, USDA, Massachusetts Agricultural Experiment Station [831]; USDA, NRI [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]; DSRen_US
dc.description.sponsorshipThe authors thank the Turkish Government for providing financial support for S.U. The authors also want to acknowledge TUBITAK 2219-A Program for providing funding for S.U. This material was also partly based upon work supported by the Cooperative State Research, Extension, Education Service, USDA, Massachusetts Agricultural Experiment Station (Project No. 831) and USDA, NRI Grants (2011-03539, 2013-03795, 2011-67021, and 2014-67021). This project was also partly funded by the Deanship of Scientific Research (DSR), King Abdulaziz University, Jeddah, under Grant No. 330-130-1435-DSR, 299-130-1435-DSR, 87-130-35-HiCi. The authors acknowledge with thanks DSR financial support.en_US
dc.identifier.doi10.1021/acs.jafc.5b03572
dc.identifier.endpage9340en_US
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.issue42en_US
dc.identifier.pmid26452408en_US
dc.identifier.scopus2-s2.0-84945895959en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage9333en_US
dc.identifier.urihttps://doi.org/10.1021/acs.jafc.5b03572
dc.identifier.urihttps://hdl.handle.net/11616/97033
dc.identifier.volume63en_US
dc.identifier.wosWOS:000363916900014en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherAmer Chemical Socen_US
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectnanoemulsionsen_US
dc.subjectomega-3 oilen_US
dc.subjectphotosensitized oxidationen_US
dc.subjectsurfactanten_US
dc.subjectquillaja saponinen_US
dc.subjectriboflavinen_US
dc.subjectrose bengalen_US
dc.subjectlipid oxidationen_US
dc.titlePhysical Stability, Autoxidation, and Photosensitized Oxidation of ?-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactantsen_US
dc.typeArticleen_US

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