Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions

Tayse Ferreira Ferreira da Silveira (1, 2) , Mickaël Laguerre (1, 3) , Claire Bourlieu-Lacanal (1) , Jérôme Lecomte (1, 4) , Erwann Durand (1, 4) , Maria Cruz Figueroa-Espinoza (1, 4) , Bruno Barea (1, 4) , Nathalie Barouh (1, 4) , Inar Alves Castro (2) , Pierre Villeneuve (1, 4)

1 UMR IATE - Ingénierie des Agro-polymères et Technologies Émergentes
2 USP - Universidade de São Paulo = University of São Paulo
3 Naturex SA [Avignon]
4 Cirad-PERSYST - Département Performances des systèmes de production et de transformation tropicaux

The effect of the presence of surfactant micelles and of the mode of incorporation (pre-homogenization or post-homogenization) on the antioxidant efficiency of a homologous series of n-alkyl gallates phenolipids (G0, G3, G8, G12 or G16) was investigated in oil-in-water nanoemulsions. In both absence and presence of surfactant micelles, G12 and G16 were the best antioxidants. The effect of the mode of incorporation was modulated by the presence of surfactant micelles. In absence of surfactant micelles, G8 and G16 had higher efficiency when incorporated pre-homogenization, suggesting that the mode of incorporation promoted a distinct initial distribution of these compounds. In contrast, in presence of surfactant micelles, the antioxidants could be incorporated in any phases without efficiency loss. These results demonstrate the important role of surfactant micelles in modulating the antioxidant efficiency and could be used by the food industry to optimize emulsion formulations.

Mots clés: Phenolipids; Alkyl gallates; Critical micelle concentration; Lipid oxidation; Emulsions

Domaines: Alimentation et Nutrition; Ingénierie des aliments; Milieux fluides et réactifs

Tayse Ferreira Ferreira da Silveira, Mickaël Laguerre, Claire Bourlieu-Lacanal, Jérôme Lecomte, Erwann Durand, et al.. Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. LWT - Food Science and Technology, 2021, 141, pp.110892. ⟨10.1016/j.lwt.2021.110892⟩. ⟨hal-03140416⟩