Journal
FOOD CHEMISTRY
Volume 215, Issue -, Pages 101-107Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.07.174
Keywords
Erythorbyl laurate; Interfacial characteristics; Antioxidant activity; Thermal oxidation; Photo-oxidation; Multi-functional food additive
Funding
- Basic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Science, ICT, & Future Planning [NRF-2013R1A1A2074378]
- High Value-added Food Technology Development Program of the Ministry of Agriculture, Food, and Rural Affairs, Republic of Korea [313021-3]
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The interfacial characteristics and antioxidant activities of erythorbyl laurate were investigated to provide information on practical applications as a multi-functional food additive. The critical micelle concentration (CMC) of erythorbyl laurate was 0.101 mM and its foam stability was three times (half-life 24.33 +/- 0.94 h) higher than that of Tween 20 (8.00 +/- 1.63 h). In free radical scavenging assay, the negligible decrease in EC50 of erythorbyl laurate compared to erythorbic acid manifested that C-5 selective esterification of erythorbic acid with an acyl group (lauric acid) did not reduce the inherent antioxidant activity of the donor (erythorbic acid). Erythorbyl laurate formed lipid peroxides slower (i.e. retarded oxidation) in an emulsion system than did erythorbic acid. The localization of erythorbyl laurate as an emulsifier allowed the antioxidant molecules to be concentrated at the oil-water interface where oxidation is prevalent, which led to more effective retardation of lipid oxidation. (C) 2016 Elsevier Ltd. All rights reserved.
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