Abstract
The aim of this work was to study the effect of two emulsifiers (M1: SL-soy lecithin, Tw80-Tween 80 and CasCa-calcium caseinate and M2: SL-soy lecithin, Tw80-Tween 80 and SE-sucrose esters) on the oxidative stability of avocado oil-based nanoemulsions. Oil-in-water nanoemulsions were prepared using 3.6% w/w of two emulsifier mixtures, which were optimized by mixture experimental design in order to minimize particle size (PS) and polydispersity index (PdI). Then, the oxidative stability of nanoemulsions was evaluated through both an induction period and a quantification of hydroperoxides and thiobarbituric acid reactive species (TBARs) under accelerated storage conditions. The simplex-centroid mixture design showed that PS and PdI varied when proportions of different emulsifiers were modified, obtaining an optimized concentration for each mixture of: 85% SL, 10% Tw80 and 5%CasCa (M1) and 85% SL, 7.4% Tw80 and 7.6% SE (M2) that produced nanoemulsions with PS ~116 nm and PdI < 0.2. Nanoemulsions elaborated with M1 and M2 presented similar particle characteristics and physical stability to the control sample with Tw80. However, M1 nanoemulsions were more stable against lipid oxidation, since they showed the highest induction period and lower formation of hydroperoxides and TBARs during storage.
Highlights
In the last decade the interest in the development of food products based on avocado oil has increased markedly, since this oil is a good source of bioactive compounds such as antioxidant vitamins, phystosterols, α-tocopherol, β-carotene, lutein and oleic acid (~70%) corresponding to the ω-9 family [1,2]
We studied the effect of ternary emulsifiers mixture on physical stability of O/W nanoemulsions under different processing conditions [23]
To establish binary or ternary interactions of the experimental factors, the particle size and polydispersity index data were adjusted to a special cubic model, which was significant (p < 0.05) and explained 95% and 89% of the variability contained in the respective response variables
Summary
In the last decade the interest in the development of food products based on avocado oil has increased markedly, since this oil is a good source of bioactive compounds such as antioxidant vitamins, phystosterols, α-tocopherol, β-carotene, lutein and oleic acid (~70%) corresponding to the ω-9 family [1,2]. Several studies have reported that avocado oil could reduce the risk of cardiovascular diseases and improve the lipid profile of patients with moderate hypercholesterolemia [1]. The most edible oils are chemically unstable and susceptible to lipid oxidation, especially when are exposed to oxygen, light, moisture and temperature [3]. Lipid oxidation is one of the main factors that affect the quality and shelf life of food products because of the formation of primary oxidation products (hydroperoxides), which are decomposed to carbonyls and other compounds, in particular aldehydes during storage. Lipid oxidation negatively influences sensory quality, leading to changes in flavor, texture and color, and nutrition of food products [4]. The greater surface area of oil droplets in nanoemulsions
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