Enhanced stability of an emulsion enriched in unsaturated fatty acids by dual natural antioxidants fortified in both the aqueous and oil phases
Xinyi Wang, Chune Zhu, Tingting Peng, Wurihan Zhang, Jianpan Zhang, Hu Liu, Chuanyu Wu, Xin Pan, Chuanbin Wu
文献索引：10.1016/j.foodhyd.2018.02.012
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摘要
Emulsions containing unsaturated fatty acids (UFAs) have potential in the treatment of clinical malnutrition. However, the stability of UFAs is a major problem due to the presence of double bonds, which are susceptible to oxidation, leading to the loss of nutrition and even resulting in side effects. The factors that affect the UFAs are complex, and the protective effect of single antioxidant is not satisfactory. The goal of the study was the development of UFA-enriched oil-in-water (O/W) emulsions with improved stability, simultaneously employing a hydrophilic (catechol) and a hydrophobic (tocopherol) antioxidant, and then to investigate the stabilization mechanisms of catechol and tocopherol for emulsions. The emulsions obtained in this study showed uniform nanoscale droplets and good storage stability for three months under accelerated conditions. More than 93.0% of fatty acids remained unchanged after six months of storage, which demonstrated the protective effects of catechol and tocopherol. The dual antioxidant emulsions were remarkably effective in protecting the UFAs compared to emulsions with a single antioxidant or without any antioxidant. This dual antioxidant emulsion system provides new opportunities for the transmission of oxidation-prone nutrients, and its prospects are optimistic.