Journal article
Effect of antioxidant properties of lecithin emulsifier on oxidative stability of encapsulated bioactive compounds
International journal of pharmaceutics, v 450(1-2), pp 129-137
25 Jun 2013
PMID: 23618963
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
Oxidation of encapsulated bioactive compounds in emulsions is one of the key challenges that limit shelf life of emulsion containing products. Oxidation in these emulsions is triggered by permeation of free radicals generated at the emulsion interface. The objective of this study was to evaluate the role of antioxidant properties of common emulsifiers (lecithin and Tween 20) in reducing permeation of free radicals across the emulsion interface. Radical permeation rates were correlated with oxidative stability of a model bioactive compound (curcumin) encapsulated in these emulsions. Rate of permeation of peroxyl radicals from the aqueous phase to the oil phase of emulsion was inversely proportional to the antioxidant properties of emulsifiers. The rate of radical permeation was significantly higher (p < 0.05) for emulsions stabilized using Tween 20 and oxidized lecithin compared to native lecithin that showed higher antioxidant activity. Free radical permeation rate correlated with stability of curcumin in emulsions and was significantly higher (p < 0.05) in lecithin stabilized emulsions as compared to Tween 20 emulsions. Overall, this study demonstrates that antioxidant activity of emulsifiers significantly influences permeation of free radicals across the emulsion interface and the rate of oxidation of bioactive encapsulant.
Metrics
Details
- Title
- Effect of antioxidant properties of lecithin emulsifier on oxidative stability of encapsulated bioactive compounds
- Creators
- Yuanjie Pan - Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USARohan V. Tikekar - Drexel UniversityN. Nitin - Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USA
- Publication Details
- International journal of pharmaceutics, v 450(1-2), pp 129-137
- Publisher
- Elsevier
- Number of pages
- 9
- Grant note
- 51459-DNI5 / ACS-PRF; American Cancer Society; American Chemical Society NSF-CAPPS UC-Davis
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- Culinary Arts & Food Science
- Web of Science ID
- WOS:000319444300016
- Scopus ID
- 2-s2.0-84877650171
- Other Identifier
- 991021864301304721
UN Sustainable Development Goals (SDGs)
This publication has contributed to the advancement of the following goals:
InCites Highlights
Data related to this publication, from InCites Benchmarking & Analytics tool:
- Collaboration types
- Domestic collaboration
- Web of Science research areas
- Pharmacology & Pharmacy