Abstract
In this study, water-in-extra virgin olive oil emulsions were enriched with vitamins. Water-in oil emulsions are heterogeneous systems able to solubilize both hydrophilic and hydrophobic compounds. Thus, hydrophilic vitamin C and lipophilic vitamin E were loaded separately or together in emulsion. A suitable emulsion composition was selected after considering different surfactant (mono and diglycerides of fatty acids, E471; sorbitan monooleate, Span 80; polyoxyethylene sorbitan monooleate, Tween 80) and water concentrations. The most appropriate emulsion, for the high stability, resulted the one containing concentrations of Span 80 1% w/w and water 1% w/w. The antioxidant effect of vitamins in emulsions was studied considering the variation of the peroxide values during storage. The oxidation reaction was slowed down in emulsions containing vitamin C, but it was quickened by the loading of vitamin E for its high concentration. In emulsions containing vitamin E, indeed, the peroxide values were higher than in emulsions prepared in the absence of vitamins or in oil. The antioxidant activity generated by the co-loading of vitamin C and E was very effective to the point that in presence of high amounts of vitamins the peroxide values did not change in about 40 days of storage, due to the vitamin E regeneration by vitamin C.
Highlights
Fortified or enriched foods were introduced in the 1930 s and were proposed to help the increase of vitamins and minerals intake with foods
Emulsions containing ascorbic acid and/or α- tocopherol were all prepared by mixing vitamin E and emulsifier in oil and ascorbic acid in the water phase
The first step of the present investigation was centered on the choice of a suitable emulsifier and on the appropriate amount for the assembly of a suitable and stable water-in-olive oil emulsion
Summary
Fortified or enriched foods were introduced in the 1930 s and were proposed to help the increase of vitamins and minerals intake with foods. Vitamins take part to several metabolic pathways in the human body and their deficiency could cause the onset of oxidative stress and diseases. Vitamin E, or α-tocopherol, is a lipid-soluble antioxidant; in the body, it protects cellular membranes against oxidative damage [3] reducing the hydroperoxides formation [4]. Vitamin C, or ascorbic acid, is a water-soluble antioxidant; it maintains the oxidation–reduction potential and inactivates the free radical species. Food enrichment with these vitamins is not easy, since vitamin C, for instance, is degraded with thermal treatments, light, air, etc. It has been shown that when used together these vitamins protect each other through a synergistic mechanism [6]
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