Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation
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Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation Eunok Choe1
Received: 25 March 2020 / Revised: 1 June 2020 / Accepted: 13 July 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract Quality of food emulsions is mainly determined by their physicochemical stability such as lipid oxidation, and herbs as antioxidative food materials are added to improve their quality and shelf-life. Despite the extensive researches, the chemistry and implications of herb addition in the lipid oxidation of emulsions are still confusing. This review intended to provide the information on the roles and action mechanisms of herbs in the lipid oxidation of food emulsions, with focuses on polyphenols. Polyphenols act as antioxidants mainly via reactive oxygen species scavenging and metal chelating; however, their oxidation products and reducing capacity to more reactive metal ions increase the lipid oxidation. Factors such as structure, concentration, and distribution determine their anti- or prooxidant role. Interactions, synergism and antagonism, among polyphenol compounds and the effects of tocopherols derived from oil on the antioxidant activity of herbs were also described with the involving action mechanisms. Keywords Herb Polyphenol Lipid oxidation of emulsion Interaction Tocopherol
Introduction Many foods exist as emulsions which are mixtures of two or more liquids, such as oil and water, that are normally immiscible. Food emulsions include homogenized milk, butter, salad dressing, mayonnaise, and ice cream. An oil& Eunok Choe [email protected] 1
Department of Food and Nutrition, Inha University, 100 Inharo, Michuhol-gu, Incheon 22212, Republic of Korea
in-water (O/W) emulsion consists of oil droplets dispersed in an aqueous phase; however, a system of water as dispersed (internal) phase and oil as continuous (external) phase forms water-in-oil (W/O) emulsion (McClements, 2008). Multiphase emulsions such as O/W/O and W/O/W are also prepared to protect or release specific ingredients, or produce low-fat foods (Fumiaki et al., 2008; Ito et al., 2012; Serdaroglu et al., 2015; Yoshida et al., 1999). The aqueous phase may contain water-soluble ingredients including sugars and salts, and oil phase may contain a variety of lipid-soluble components such as di- and monoacylglycerols, fatty acids, and tocopherols, whereas surface-active components including phospholipids are distributed in the interfacial region (McClements, 2008). Phospholipids as emulsifiers adsorb at the oil–water interface during the homogenization to prevent phase separation (Laguerre et al., 2017). These components, even at low concentrations, profoundly influence the quality of food emulsions during processing and storage (Traynor et al., 2013). Quality and shelf-life of food emulsions are determined by their physical and chemical stability referring to an ability to resist changes in spatial distribution and in chemical structure, respectively, of ingredients over time (Mirhosseini et al., 2007). Lipid oxid
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