Abstract
Eucommia ulmoides Oliver seed oil, rich in polyunsaturated fatty acids (PUFAs), is susceptible to lipid oxidation in foods. Tea polyphenols (TPs) may effectively retard lipid oxidation in non-polar systems according to the polar paradox theory. In this study, we constructed a TPs-loaded water-in oil (W/O) microemulsion, which is a transparent, spontaneously formed, and thermodynamically stable colloidal system. This system consisted of E. ulmoides oil (38%, w/w), Span80, Tween 80, 1,2 propanediol, water, and TPs (3%, w/w). TPs were encapsulated in water cores of microemulsion, endowing this system with the higher oxidative stability and radical scavenging abilities. The accelerated oxidation assay demonstrated that low-dose TPs (<0.5%, w/w) were more effective in retarding lipid oxidation than that of high-dose TPs. Within 56 d, the peroxide value of TPs-loaded microemulsion increased to 16.479 meq/kg oil at 65 ℃ and that of E. ulmoides oil exceeded the Food Safety standards value within only 45 d. These findings indicate that TPs encapsulated into microemulsion effectively inhibit PUFA-rich oil oxidation. The nano-scale W/O dispersed system favors the protection and practical application of natural water-soluble antioxidants in PUFAs-rich lipid foods.
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