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  • Title: Influence of droplet size on the antioxidant activity of rosemary extract loaded oil-in-water emulsions in mixed systems.
    Author: Erdmann ME, Zeeb B, Salminen H, Gibis M, Lautenschlaeger R, Weiss J.
    Journal: Food Funct; 2015 Mar; 6(3):793-804. PubMed ID: 25586114.
    Abstract:
    The influence of droplet size on the antioxidant activity of oil-in-water emulsions loaded with rosemary extract in mixed emulsion systems was investigated. Firstly, differently sized hexadecane-in-water model emulsions (10% (w/w) hexadecane, 2% (w/w) Tween 80, pH 5 or 7) containing 4000 ppm rosemary extract in the oil phase or without added antioxidant were prepared using a high shear blender and/or high-pressure homogenizer. Secondly, emulsions were mixed with fish oil-in-water emulsions (10% (w/w) fish oil, 2% (w/w) Tween 80, pH 5 or 7) at a mixing ratio of 1 : 1. Optical microscopy and static light scattering measurements indicated that emulsions were physically stable for 21 days, except for the slight aggregation of emulsions with a mean droplet size d₄₃ of 4500 nm. The droplet size of hexadecane-in-water emulsions containing rosemary extract had no influence on the formation of lipid hydroperoxides at pH 5 and 7. Significantly lower concentrations of propanal were observed for the emulsions loaded with rosemary extract with a mean droplet size d₄₃ of 4500 nm from day 12 to 16 at pH 7. Finally, hexadecane-in-water emulsions containing rosemary extract significantly retarded lipid oxidation of fish oil-in-water emulsions in mixed systems, but no differences in antioxidant efficacy between the differently sized emulsions were observed at pH 5.
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