Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions |
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| Authors: | Carla D Di Mattia Giampiero Sacchetti Dino Mastrocola Dipak K Sarker Paola Pittia |
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| Affiliation: | 1. Department of Food Science, Via Carlo R. Lerici 1, Mosciano S. Angelo, 64023 Teramo, Italy;2. School of Pharmacy and Biomolecular Sciences, University of Brighton, Cockcroft Building, Moulsecoomb Campus, Brighton, UK;1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China;2. State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China;3. Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA;4. Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia;1. CIQ-UP, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007, Portugal;2. Universidad de Vigo, Fac. Química, Dpto Química Física, 36200 Vigo, Spain;3. Department of Chemistry and Chemical Biology, Rutgers, The State University of New Jersey, NJ 08854, USA;1. Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Portici, Naples, Italy;2. School of Culinary Arts and Food Technology, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland;3. School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland |
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| Abstract: | The surface and interfacial properties of gallic acid, catechin and quercetin, and their effect on the dispersion degree and the oxidative stability of olive oil oil-in-water (O/W) emulsions prepared using β-lactoglobulin and Tween 20 were studied.Gallic acid showed no effect on the surface properties while catechin was proven to be able to accumulate at the air/water interface, decreasing the surface tension values with increasing its concentration. All the phenolic antioxidants caused a decrease in the interfacial tension at the oil/water interface, even though only catechin and quercetin showed a concentration dependent behaviour.In emulsions, gallic acid did not affect the droplet size of the systems, catechin caused the formation of oil droplets bigger than those of the control, whilst quercetin improved the dispersion state of the emulsions with the increasing of its concentration. Gallic acid, despite its partitioning in the water phase due to its polarity, delayed the formation of both the hydroperoxides and TBARs and limited their accumulation. Catechin did not affect the formation of oxidation products whilst quercetin, among the tested antioxidants, caused the lowest formation of both hydroperoxides and TBARs through 33 days of storage. |
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