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Antioxidants
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Advances in Controlling Lipid Peroxidation in Bulk and in Emulsified...
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Advances in Controlling Lipid Peroxidation in Bulk and in Emulsified Oils

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Aberrant Oxidation of Biomolecules".

Deadline for manuscript submissions: closed (31 March 2023) | Viewed by 4820

Special Issue Editors

Prof. Dr. Carlos Bravo Díaz

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Guest Editor
Department of Physical Chemistry, Faculty of Chemistry, Universidade de Vigo, 36200 Vigo, Spain
Interests: lipid oxidation; antioxidants; antioxidant distribution; antioxidant efficiency; emulsion; polyunsaturated fatty acids; oxidative stress; reactive oxygen species; modelling reaction kinetics; emulsifiers
Special Issues, Collections and Topics in MDPI journals
Dr. Sonia Losada-Barreiro

E-Mail Website
Guest Editor
Department of Physical Chemistry, Faculty of Chemistry, Universidade de Vigo, 36200 Vigo, Spain
Interests: lipid oxidation; antioxidants; antioxidant distribution; antioxidant efficiency; emulsion; polyunsaturated fatty acids; oxidative stress; reactive oxygen species; modelling reaction kinetics; emulsifiers
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue on “Advances in Controlling Lipid Peroxidation in Bulk and in Emulsified Oils” aims to report recent advances in the general understanding of the phenomena of lipid oxidation and its protection by antioxidants. The need to understand and control the oxidative stability of lipid-based foods promotes real progress in the field because the addition of effective antioxidants and/or a combination thereof (resulting in synergistic effects) to enhance the shelf-life of bulk and emulsified oils is a practical and cheap strategy that has been frequently adopted by the industry. Nutritional recommendations for the consumption of (poly)unsaturated oils make their use increasingly necessary for the food industry. Moreover, the benefits of many polyphenols on human health are often ascribed to their ability to act as antioxidants, retaining key features after ingestion and metabolism by mammals. As a consequence, investigations on various aspects including the encapsulation of antioxidants, their role in signaling and human health, their kinetics and mechanisms, the role of molecular diffusivity, and the potential formation of various colloidal structures have promoted a variety of new research lines and points of view that deserve a specific issue on the topic aiming to provide an overall view of this complex phenomenon. We hope you find this project interesting enough to share with all of us your most recent achievements in the field.

For this Special Issue, we invite authors to submit novel work or reviews establishing the importance of understanding the phenomena of lipid oxidation and its protection by antioxidants to avoid the harmful effects of lipid oxidation products in bulk and in emulsified oils. Possible implications in health and diseases are welcome, as well. The topics include but are not limited to:

  • Lipid oxidative stability
  • Interfacial characteristics
  • New compounds that can exert antioxidant activity and interaction of components
  • Delivery encapsulation systems
  • Modeling reaction kinetics and mechanisms
  • Health, biological, and nutritional effects

Prof. Dr. Carlos Daniel Bravo Díaz
Dr. Sonia Losada-Barreiro
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • lipid oxidation
  • antioxidants
  • prooxidants
  • antioxidant partitioning
  • antioxidant efficiency
  • delivery encapsulation systems
  • interfacial characteristics
  • fats and food lipids
  • oxidative stress
  • modeling reaction kinetics

Published Papers (3 papers)

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Research

11 pages, 1818 KiB  
Article
Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (O1/W/O2) Stabilized with Whey Protein Hydrolysate
by Marta Padial-Domínguez, Pedro J. García-Moreno, Rubén González-Beneded, Antonio Guadix and Emilia M. Guadix
Antioxidants 2023, 12(3), 762; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox12030762 - 21 Mar 2023
Cited by 1 | Viewed by 1637
Abstract
This work studied the physical and oxidative stabilities of fish oil-in-water-in-olive oil double emulsions (O1/W/O2), where whey protein hydrolysate was used as a hydrophilic emulsifier. A 20 wt.% fish oil-in-water emulsion, stabilized with whey protein hydrolysate (oil: protein ratio [...] Read more.
This work studied the physical and oxidative stabilities of fish oil-in-water-in-olive oil double emulsions (O1/W/O2), where whey protein hydrolysate was used as a hydrophilic emulsifier. A 20 wt.% fish oil-in-water emulsion, stabilized with whey protein hydrolysate (oil: protein ratio of 5:2 w/w) and with a zeta potential of ~−40 mV, only slightly increased its D4,3 value during storage at 8 °C for seven days (from 0.725 to 0.897 µm), although it showed severe physical destabilization when stored at 25 °C for seven days (D4,3 value increased from 0.706 to 9.035 µm). The oxidative stability of the 20 wt.% fish oil-in-water emulsion decreased when the storage temperature increased (25 vs. 8 °C) as indicated by peroxide and p-anisidine values, both in the presence or not of prooxidants (Fe2+). Confocal microscopy images confirmed the formation of 20 wt.% fish oil-in-water-in-olive oil (ratio 25:75 w/w) using Polyglycerol polyricinoleate (PGPR, 4 wt.%). Double emulsions were fairly physically stable for 7 days (both at 25 and 8 °C) (Turbiscan stability index, TSI < 4). Moreover, double emulsions had low peroxide (<7 meq O2/kg oil) and p-anisidine (<7) values that did not increase during storage independently of the storage temperature (8 or 25 °C) and the presence or not of prooxidants (Fe2+), which denotes oxidative stability. Full article
(This article belongs to the Special Issue Advances in Controlling Lipid Peroxidation in Bulk and in Emulsified Oils)
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20 pages, 4289 KiB  
Article
Distributions of α- and δ-TOCopherol in Intact Olive and Soybean Oil-in-Water Emulsions at Various Acidities: A Test of the Sensitivity of the Pseudophase Kinetic Model
by Lucía Fernández-Ventoso, Artai Toba-Pérez, Sonia Losada-Barreiro, Fátima Paiva-Martins and Carlos Bravo-Díaz
Antioxidants 2022, 11(12), 2477; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox11122477 - 16 Dec 2022
Cited by 2 | Viewed by 1199
Abstract
During the last years, the formalism of the pseudophase kinetic model (PKM) has been successfully applied to determine the distributions of antioxidants and their effective interfacial concentrations, and to assess the relative importance of emulsion and antioxidant properties (oil and surfactant nature, temperature, [...] Read more.
During the last years, the formalism of the pseudophase kinetic model (PKM) has been successfully applied to determine the distributions of antioxidants and their effective interfacial concentrations, and to assess the relative importance of emulsion and antioxidant properties (oil and surfactant nature, temperature, acidity, chemical structure, hydrophilic-liphophilic balance (HLB), etc.) on their efficiency in intact lipid-based emulsions. The PKM permits separating the contributions of the medium and of the concentration to the overall rate of the reaction. In this paper, we report the results of a specifically designed experiment to further test the suitability of the PKM to evaluate the distributions of antioxidants among the various regions of intact lipid-based emulsions and provide insights into their chemical reactivity in multiphasic systems. For this purpose, we employed the antioxidants α- and δ-TOCopherol (α- and δ-TOC, respectively) and determined, at different acidities well below their pKa, the interfacial rate constants kI for the reaction between 16-ArN2+ and α- and δ-TOC, and the antioxidant distributions in intact emulsions prepared with olive and soybean oils. Results show that the effective interfacial concentration of δ-TOC is higher than that of α-TOC in 1:9 (v/v) soybean and 1:9 olive oil emulsions. The effective interfacial concentrations of tocopherols are much higher (15-96-fold) than the stoichiometric concentrations, as the effective interfacial concentrations of both δ-TOC and α-TOC in soybean oil emulsions are higher (2-fold) than those in olive oil emulsions. Overall, the results demonstrate that the PKM grants an effective separation of the medium and concentration effects, demonstrating that the PKM constitutes a powerful non-destructive tool to determine antioxidant concentrations in intact emulsions and to assess the effects of various factors affecting them. Full article
(This article belongs to the Special Issue Advances in Controlling Lipid Peroxidation in Bulk and in Emulsified Oils)
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15 pages, 1301 KiB  
Article
Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel (Trachurus trachurus) Previously Subjected to Different Frozen Storage Times
by Lucía Méndez, Marcos Trigo, Bin Zhang and Santiago P. Aubourg
Antioxidants 2022, 11(11), 2091; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox11112091 - 23 Oct 2022
Cited by 5 | Viewed by 1521
Abstract
The effects on lipid damage in canned horse mackerel (Trachurus trachurus) of a prior frozen storage (−18 °C) period and the presence of an octopus (Octopus vulgaris) cooking juice (OCJ) in the packing medium were investigated. An increase of [...] Read more.
The effects on lipid damage in canned horse mackerel (Trachurus trachurus) of a prior frozen storage (−18 °C) period and the presence of an octopus (Octopus vulgaris) cooking juice (OCJ) in the packing medium were investigated. An increase of the frozen storage time favoured an increase (p < 0.05) of free fatty acid (FFA), peroxide, and thiobarbituric acid reactive substance contents and a decrease (p < 0.05) of the phospholipid (PL) value and polyene index. Furthermore, an increased presence of OCJ in the packing medium led to an inhibitory effect (p < 0.05) on fluorescent compound formation as well as to a retention (p < 0.05) of the PL and FFA compounds. Colour determination showed a substantial increase (p < 0.05) of L* and b* values in canned fish with previous frozen storage time. Nevertheless, this increase was partly reduced (p < 0.05) by the OCJ presence in the packing medium. It is concluded that previous holding time has led to an increased lipid oxidation development and loss of beneficial lipid constituents (i.e., PLs and polyunsaturated fatty acids). Remarkably, the presence in the packing medium of preservative compounds (i.e., antioxidants) included in waste juice obtained from octopus processing provided an effective tool for lipid preservation and quality enhancement in canned fish. Full article
(This article belongs to the Special Issue Advances in Controlling Lipid Peroxidation in Bulk and in Emulsified Oils)
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