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Article ; Online: Targeting Interfacial Location of Phenolic Antioxidants in Emulsions: Strategies and Benefits.

Berton-Carabin, Claire / Villeneuve, Pierre

Annual review of food science and technology

2023 Volume 14, Page(s) 63–83

Abstract: It is important to have larger proportions of health-beneficial polyunsaturated lipids in foods, but these nutrients are particularly sensitive to oxidation, and dedicated strategies must be developed to prevent this deleterious reaction. In food oil-in- ... ...

Abstract	It is important to have larger proportions of health-beneficial polyunsaturated lipids in foods, but these nutrients are particularly sensitive to oxidation, and dedicated strategies must be developed to prevent this deleterious reaction. In food oil-in-water emulsions, the oil-water interface is a crucial area when it comes to the initiation of lipid oxidation. Unfortunately, most available natural antioxidants, such as phenolic antioxidants, do not spontaneously position at this specific locus. Achieving such a strategic positioning has therefore been an active research area, and various routes have been proposed: lipophilizing phenolic acids to confer them with an amphiphilic character; functionalizing biopolymer emulsifiers through covalent or noncovalent interactions with phenolics; or loading Pickering particles with natural phenolic compounds to yield interfacial antioxidant reservoirs. We herein review the principles and efficiency of these approaches to counteract lipid oxidation in emulsions as well as their advantages and limitations.
MeSH term(s)	Antioxidants ; Emulsions ; Oxidation-Reduction ; Lipids ; Water
Chemical Substances	Antioxidants ; Emulsions ; Lipids ; Water (059QF0KO0R)
Language	English
Publishing date	2023-03-27
Publishing country	United States
Document type	Journal Article ; Review ; Research Support, Non-U.S. Gov't
ZDB-ID	2516759-5
ISSN	1941-1421 ; 1941-1413
ISSN (online)	1941-1421
ISSN	1941-1413
DOI	10.1146/annurev-food-060721-021636
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Effect of Nonprotein Components for Lipid Oxidation in Emulsions Stabilized by Plant Protein Extracts.

Münch, Katharina / Stoyanov, Simeon / Schroën, Karin / Berton-Carabin, Claire

ACS food science & technology

2024 Volume 4, Issue 4, Page(s) 926–934

Abstract: Plant protein ingredients are rich in non-protein components of which the antioxidant and pro-oxidant effects are expected to be considerable. In this paper, commercial soy and pea protein isolates and concentrates were selected by using their soluble ... ...

Abstract	Plant protein ingredients are rich in non-protein components of which the antioxidant and pro-oxidant effects are expected to be considerable. In this paper, commercial soy and pea protein isolates and concentrates were selected by using their soluble fractions to prepare oil-in-water (O/W) emulsions. Emulsions stabilized with soy protein isolates were more prone to lipid oxidation than those with soy protein concentrate or pea protein isolate. Compositional analysis revealed that the soluble fraction of soy protein isolates contained higher concentrations of phenolic compounds and metals (iron and copper) but lower mineral and ash contents than those of soy protein concentrate and pea protein isolate. Correlating the composition to oxidation in emulsions highlighted the significant role of non-protein components, alongside the protein's oxidative state. These findings are relevant for the use of alternative proteins in food formulation, a practice often promoted as sustainable yet that may come with repercussions for oxidative stability.
Language	English
Publishing date	2024-03-22
Publishing country	United States
Document type	Journal Article
ISSN	2692-1944
ISSN (online)	2692-1944
DOI	10.1021/acsfoodscitech.3c00691
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Targeting Interfacial Location of Phenolic Antioxidants in Emulsions

Berton-Carabin, Claire / Villeneuve, Pierre

Annual Review of Food Science and Technology

Strategies and Benefits

2023 Volume 14

Abstract	It is important to have larger proportions of health-beneficial polyunsaturated lipids in foods, but these nutrients are particularly sensitive to oxidation, and dedicated strategies must be developed to prevent this deleterious reaction. In food oil-in-water emulsions, the oil-water interface is a crucial area when it comes to the initiation of lipid oxidation. Unfortunately, most available natural antioxidants, such as phenolic antioxidants, do not spontaneously position at this specific locus. Achieving such a strategic positioning has therefore been an active research area, and various routes have been proposed: lipophilizing phenolic acids to confer them with an amphiphilic character; functionalizing biopolymer emulsifiers through covalent or noncovalent interactions with phenolics; or loading Pickering particles with natural phenolic compounds to yield interfacial antioxidant reservoirs. We herein review the principles and efficiency of these approaches to counteract lipid oxidation in emulsions as well as their advantages and limitations.
Keywords	antioxidant reservoirs ; emulsions ; lipid oxidation ; oil-water interface ; phenolic antioxidants ; phenolipids
Language	English
Publishing country	nl
Document type	Article ; Online
ZDB-ID	2516759-5
ISSN	1941-1421 ; 1941-1413
ISSN (online)	1941-1421
ISSN	1941-1413
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article ; Online: Lipid oxidation products in model food emulsions: do they stay in or leave droplets, that's the question.

Klooster, Sten Ten / Schroën, Karin / Berton-Carabin, Claire

Food chemistry

2022 Volume 405, Issue Pt B, Page(s) 134992

Abstract: Lipid oxidation is a major factor limiting the shelf life of food and other emulsion products. In this work, we explore which lipid oxidation products may transfer between oil droplets in model food emulsions stabilized by excess amounts of surfactant, ... ...

Abstract	Lipid oxidation is a major factor limiting the shelf life of food and other emulsion products. In this work, we explore which lipid oxidation products may transfer between oil droplets in model food emulsions stabilized by excess amounts of surfactant, and whether this affects the overall reaction. No significant differences in concentrations of triglyceride-bound hydroperoxides were found before and after mixing 'clean' oil droplets with pre-oxidized ones. Shorter and more hydrophilic lipid oxidation products, such as 4-hydroperoxy-2-nonenal and 2,4-decadienal, were found to equilibrate between oil droplets within 30 min. Adding exogenous 4-hydroperoxy-2-nonenal to an emulsion led to overall higher lipid oxidation values, although this effect was not systematic nor instantaneous. Therefore, it may be questioned whether transfer and subsequent initiation are always relevant for oxidizing emulsion systems. In future research, this question should be addressed for complex emulsions that are closer to real-life food products.
MeSH term(s)	Emulsions ; Food ; Aldehydes ; Triglycerides
Chemical Substances	Emulsions ; 4-hydroperoxy-2-nonenal (83920-83-6) ; Aldehydes ; Triglycerides
Language	English
Publishing date	2022-11-21
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2022.134992
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Design insights for upscaling spontaneous microfluidic emulsification devices based on behavior of the Upscaled Partitioned EDGE device.

Ten Klooster, Sten / Berton-Carabin, Claire / Schroën, Karin

Food research international (Ottawa, Ont.)

2022 Volume 164, Page(s) 112365

Abstract: Microfluidic emulsification has the potential to produce emulsions with very controlled droplet sizes in a subtle manner. To support in unleashing this potential, we provide guidelines regarding upscaling based on the performance of Upscale Partitioned ... ...

Abstract	Microfluidic emulsification has the potential to produce emulsions with very controlled droplet sizes in a subtle manner. To support in unleashing this potential, we provide guidelines regarding upscaling based on the performance of Upscale Partitioned EDGE (UPE) devices, using rapeseed oil as the to-be-dispersed phase and whey proteins as the emulsifier. The UPE
MeSH term(s)	Microfluidics ; Emulsions ; Emulsifying Agents ; Whey Proteins ; Surface Tension
Chemical Substances	Emulsions ; Emulsifying Agents ; Whey Proteins
Language	English
Publishing date	2022-12-28
Publishing country	Canada
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2022.112365
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Article ; Online: A unifying approach to lipid oxidation in emulsions: Modelling and experimental validation.

Schroën, Karin / Berton-Carabin, Claire C

Food research international (Ottawa, Ont.)

2022 Volume 160, Page(s) 111621

Abstract: Lipid oxidation is a longstanding topic within the field of food technology, and is strongly related to loss of product quality and consumer acceptance. Both for bulk oils and emulsions, the chemical phenomena involved in lipid oxidation have been ... ...

Abstract	Lipid oxidation is a longstanding topic within the field of food technology, and is strongly related to loss of product quality and consumer acceptance. Both for bulk oils and emulsions, the chemical phenomena involved in lipid oxidation have been extensively researched, and various reaction pathways have been identified. They are different in bulk oil compared to oil-in-water (O/W) emulsions in which the oil-water interface plays a prominent role. Most probably because of the complexity of the reaction scheme in combination with mass transfer effects, there is no model that describes lipid oxidation in emulsions in a unified fashion, and that is the aim that we have set ourselves to achieve. We use lipid oxidation data previously obtained in O/W emulsions made with 5 different emulsifiers (2 surfactants, and 3 proteins), in well-mixed systems where the oxygen-to-oxidizable lipid ratio is strictly controlled. We use data pertaining to headspace oxygen concentration, and to primary and secondary lipid oxidation products to develop a model based on reaction kinetics, including not only the classical reaction scheme (starting from an unsaturated lipid, LH) but also radical initiation from hydroperoxides, which is thought to be an effect that is overlooked in the classical description of the initiation step. We were able to describe the course of the reactions in these emulsions using the same reaction rate constants for all emulsions, with the exception of the two related to radical-based initiation. In Tween 20- and Tween 80-stabilized emulsions, initiation stems most probably solely from decomposition of hydroperoxides; this implies that lipid oxidation in these emulsions is co-determined by the initial ("pre-existing") hydroperoxide concentration. In protein-stabilized emulsions, on the other hand, lipid radical initiation is probably linked to reactions involving proteins (co-oxidation reactions), whereas initiation through decomposition of hydroperoxides seems less important, if at all. From this, we can conclude that the difference between both types of emulsions with regard to lipid oxidation mechanisms is related to differences in radical initiation. The developed model can serve as a unified basis for understanding lipid oxidation in emulsions, through which additional effects beyond the bare reaction kinetics, such as mass transfer effects, can be identified and used to e.g., quantify antioxidant effects, which is part of follow-up research.
MeSH term(s)	Emulsifying Agents/chemistry ; Emulsions/chemistry ; Oils ; Oxygen ; Polysorbates/chemistry ; Water/chemistry
Chemical Substances	Emulsifying Agents ; Emulsions ; Oils ; Polysorbates ; Water (059QF0KO0R) ; Oxygen (S88TT14065)
Language	English
Publishing date	2022-07-15
Publishing country	Canada
Document type	Journal Article
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2022.111621
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: A unifying approach to lipid oxidation in emulsions: Modelling and experimental validation

Schroën, Karin / Berton-Carabin, Claire C.

Food Research International. 2022 Oct., v. 160 p.111621-

2022

Abstract	Lipid oxidation is a longstanding topic within the field of food technology, and is strongly related to loss of product quality and consumer acceptance. Both for bulk oils and emulsions, the chemical phenomena involved in lipid oxidation have been extensively researched, and various reaction pathways have been identified. They are different in bulk oil compared to oil-in-water (O/W) emulsions in which the oil–water interface plays a prominent role. Most probably because of the complexity of the reaction scheme in combination with mass transfer effects, there is no model that describes lipid oxidation in emulsions in a unified fashion, and that is the aim that we have set ourselves to achieve. We use lipid oxidation data previously obtained in O/W emulsions made with 5 different emulsifiers (2 surfactants, and 3 proteins), in well-mixed systems where the oxygen-to-oxidizable lipid ratio is strictly controlled. We use data pertaining to headspace oxygen concentration, and to primary and secondary lipid oxidation products to develop a model based on reaction kinetics, including not only the classical reaction scheme (starting from an unsaturated lipid, LH) but also radical initiation from hydroperoxides, which is thought to be an effect that is overlooked in the classical description of the initiation step. We were able to describe the course of the reactions in these emulsions using the same reaction rate constants for all emulsions, with the exception of the two related to radical-based initiation. In Tween 20- and Tween 80-stabilized emulsions, initiation stems most probably solely from decomposition of hydroperoxides; this implies that lipid oxidation in these emulsions is co-determined by the initial (“pre-existing”) hydroperoxide concentration. In protein-stabilized emulsions, on the other hand, lipid radical initiation is probably linked to reactions involving proteins (co-oxidation reactions), whereas initiation through decomposition of hydroperoxides seems less important, if at all. From this, we can conclude that the difference between both types of emulsions with regard to lipid oxidation mechanisms is related to differences in radical initiation. The developed model can serve as a unified basis for understanding lipid oxidation in emulsions, through which additional effects beyond the bare reaction kinetics, such as mass transfer effects, can be identified and used to e.g., quantify antioxidant effects, which is part of follow-up research.
Keywords	consumer acceptance ; food research ; food technology ; headspace analysis ; hydroperoxides ; lipid peroxidation ; lipids ; mass transfer ; models ; oil-water interface ; oils ; oxygen ; product quality ; reaction kinetics ; Lipid oxidation ; Emulsion ; Modelling reaction kinetics ; Emulsifier ; Food
Language	English
Dates of publication	2022-10
Publishing place	Elsevier Ltd
Document type	Article ; Online
Note	Use and reproduction
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2022.111621
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Effects often overlooked in lipid oxidation in oil‐in‐water emulsions

Cengiz, Alime / Hennebelle, Marie / Berton‐Carabin, Claire / Schroën, Karin

Journal of the American Oil Chemists Society

Agitation conditions and headspace‐to‐emulsion ratio

2024 Volume 101, Issue 4

Abstract: The effects of the agitation conditions and headspace-to-emulsion volume ratio on lipid oxidation in emulsions can be considerable, but have not been systematically investigated yet. In the current paper, lipid oxidation was monitored in model oil-in- ... ...

Abstract	The effects of the agitation conditions and headspace-to-emulsion volume ratio on lipid oxidation in emulsions can be considerable, but have not been systematically investigated yet. In the current paper, lipid oxidation was monitored in model oil-in-water (O/W) emulsions at pH 4.0 and 25°C in the presence of 200 μM iron sulfate. The formation of primary (conjugated dienes and hydroperoxides) and secondary (p-anisidine value and TBARS) oxidation products confirmed that using rotating or shaking devices doubled the rate of oxidation product formation compared to a non-agitated system, as a result of enhanced oxygen transfer. Furthermore, we found that a higher headspace-to-emulsion volume ratio at least doubled the rate of lipid oxidation due to a higher amount of oxygen available per mass of oil, which is in agreement with the kinetics of the reaction. This indicates that the variation in literature data on lipid oxidation in emulsions can be attributed to differences in mixing conditions and volume ratios. These factors are crucial and should be reported systematically along with the agitation conditions, and sampling method. This will enable a better comparison of literature information.
Keywords	Life Science
Subject code	660
Language	English
Publishing country	nl
Document type	Article ; Online
ZDB-ID	240684-6
ISSN	1558-9331 ; 0003-021X
ISSN (online)	1558-9331
ISSN	0003-021X
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article ; Online: Effect of Nonprotein Components for Lipid Oxidation in Emulsions Stabilized by Plant Protein Extracts

Münch, Katharina / Stoyanov, Simeon / Schroën, Karin / Berton-Carabin, Claire

ACS Food Science & Technology (2024) ; ISSN: 2692-1944

2024

Abstract	Plant protein ingredients are rich in non-protein components of which the antioxidant and pro-oxidant effects are expected to be considerable. In this paper, commercial soy and pea protein isolates and concentrates were selected by using their soluble fractions to prepare oil-in-water (O/W) emulsions. Emulsions stabilized with soy protein isolates were more prone to lipid oxidation than those with soy protein concentrate or pea protein isolate. Compositional analysis revealed that the soluble fraction of soy protein isolates contained higher concentrations of phenolic compounds and metals (iron and copper) but lower mineral and ash contents than those of soy protein concentrate and pea protein isolate. Correlating the composition to oxidation in emulsions highlighted the significant role of non-protein components, alongside the protein’s oxidative state. These findings are relevant for the use of alternative proteins in food formulation, a practice often promoted as sustainable yet that may come with repercussions for oxidative stability.
Keywords	Life Science
Subject code	571
Language	English
Publishing country	nl
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article ; Online: Design insights for upscaling spontaneous microfluidic emulsification devices based on behavior of the Upscaled Partitioned EDGE device

ten Klooster, Sten / Berton-Carabin, Claire / Schroën, Karin

Food Research International. 2023 Feb., v. 164 p.112365-

2023

Abstract	Microfluidic emulsification has the potential to produce emulsions with very controlled droplet sizes in a subtle manner. To support in unleashing this potential, we provide guidelines regarding upscaling based on the performance of Upscale Partitioned EDGE (UPE) devices, using rapeseed oil as the to-be-dispersed phase and whey proteins as the emulsifier. The UPE₅ₓ₁ device (11,000 droplet formation units (DFUs) of 5 × 1 µm) produced 3.5-µm droplets (CV 3.2 %) at 0.3 mL/h; UPE₁₀ₓ₂ (8,000 DFUs of 10 × 2 µm) produced 7-µm droplets (CV 3.2 %) at 0.5 mL/h, and at higher pressures, 32-µm droplets (CV 3-4 %) at 4 mL/h. These productivities are relatively high compared to those of other devices reported in literature (e.g., Microchannel, Tsukuba and Millipede, Harvard). Based on these results, and on others from literature, we conclude that: (1) the continuous phase channel dimensions need to be chosen such that they allow for gradual filling of this channel with droplets without decreasing the pressure over the droplet formation units significantly; (2) the dispersed phase supply channel design should create a wide stable droplet formation pressure range to increase productivity; and (3) higher productivities can be obtained through the choice of the ingredients used; low viscosity dispersed phase and an emulsifier that increases the interfacial tension without negatively affecting device wettability is preferred (e.g., whey protein outperforms Tween 20). These results and design guidelines are expected to contribute to the first food emulsion products prepared with microfluidics.
Keywords	Diplopoda ; droplets ; emulsifiers ; emulsifying ; emulsions ; food research ; microfluidic technology ; polysorbates ; rapeseed oil ; surface tension ; viscosity ; wettability ; whey ; whey protein ; Microfluidics ; Emulsion ; Monodisperse ; Droplet ; Food ; Emulsifier ; Interface
Language	English
Dates of publication	2023-02
Publishing place	Elsevier Ltd
Document type	Article ; Online
Note	Use and reproduction
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2022.112365
Database	NAL-Catalogue (AGRICOLA)

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