Interfacial kinetics in olive oil-in-water nanoemulsions: Relationships between rates of initiation of lipid peroxidation, induction times and effective interfacial antioxidant concentrations

• DOI: 10.1016/j.jcis.2021.06.101
• Publication Date: 2021-07-01T04:05:39Z
• Authors: Marlene Costa; Josefa Freiría-Gá...; Sonia Losada-Barr...; Fátima Paiva-Martins; Carolina Aliaga; Carlos Bravo-Díaz
• Keywords: Induction period; Lipid Oxidation

A detailed quantitative description of the effects antioxidants in inhibiting lipid peroxidation oil-in-water emulsions can be achieved by determining relationships between rates initiation reaction, length induction period preceding propagation step radical oxidation process and effective antioxidant interfacial concentrations. We successfully prepared characterized a series olive nanoemulsions allowed them to spontaneously oxidize. Their oxidative stability was evaluated carrying out presence, absence, derived from gallic acid, monitoring formation primary products with time, corresponding periods, concentrations intact emulsions. Results show that both, periods change concomitantly, increasing hydrophobicity up maximum at octyl derivative; longer aliphatic chains decrease their efficiency. The ratio concentration remains constant independently antioxidant, demonstrating interface control efficiencies