IMPROVING ANTIOXIDANT ACTIVITIES OF NUTRACEUTICALS THROUGH ENGINEERING EMULSIONS WITH CONTROLLED INTERFACIAL DISTRIBUTIONS

Project Details

Description

Encapsulation and controlled-release of active functional food ingredients such as nutraceuticals are important applications in food and nutrition. Encapsulation techniques have been commonly used to improve the stability of food flavors against degradationand to enhance the oral bioavailability of bioactive food ingredients.Emulsions are one of the most commonly used encapsulation platforms.Establishing reliable criteria for selecting the most efficient antioxidant (AO) for minimizing peroxidation in emulsified foods remains a major unsolved problem in food emulsions and dispersionsand one of general importance in nutrition and health.A number of methods are available for determining AO distributions between the aqueous, and oil regions of emulsions, but these methods do not provide estimates of the fraction of AO in the interfacial region between the oil droplets and water,which is a problem because the interfacial region is believed to be the primary location of the AOs in emulsions.Most methods for determining AO distributions are based on separation, e.g., by centrifugation or ultrafiltration, followed by HPLC analysis of AO concentrations in each phase. However, this approach does not provide estimates of interfacial concentrations.Our approach combines the use of AOs, interfacial engineering and nano- or micro-encapsulation technology, which is of great interest to food, beverage, infant nutrition, and dietary supplement industries, giving added value by extending shelf-life, preventing peroxidation, improving handling characteristics, and enabling controlled release in vivo, etc. The chemical kinetic approach provides quantitative estimates AO partition constants and distributions between water and interfacial and oil and interfacial regions, and an estimate of the second order rate constant in the interfacial region. The results open up the possibility of developing new approaches to obtaining a deeper understanding of mechanism(s) of lipid peroxidation in opaque emulsions and developing guidelines for selecting the most efficient AOs for a particular application. Here we propose to apply the method to a small part of the larger problems.
StatusFinished
Effective start/end date6/30/163/31/21

Funding

  • National Institute of Food and Agriculture (National Institute of Food and Agriculture (NIFA))

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