Regulating the physical and oxidative stabilities of camellia oil in water emulsions by interfacial engineering of intermolecular interaction between soya bean lecithin and polyphenols
The Camellia oil (CO) is a multifunctional woody oil with a high content of unsaturated fatty acids (UFAs) and active ingredients. However, it is unstable because spoilage of UFAs would occur and even generate toxic substances under the effect of heat, light, or oxygen. Additionally, the bioavailabi...
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| Published in | Food science & technology Vol. 231; p. 118334 |
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| Main Authors | , , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Ltd
01.09.2025
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0023-6438 |
| DOI | 10.1016/j.lwt.2025.118334 |
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| Abstract | The Camellia oil (CO) is a multifunctional woody oil with a high content of unsaturated fatty acids (UFAs) and active ingredients. However, it is unstable because spoilage of UFAs would occur and even generate toxic substances under the effect of heat, light, or oxygen. Additionally, the bioavailability of active ingredients is limited by their poor solubility. To address these problems, CO in water (CO/W) emulsions stabilized by soya bean lecithin (SBL)-polyphenols (PPs) (e-SBL + PPs) with different structure and amphiphilicity are constructed in this work. All the emulsions are 0.5–2 μm with PDI<0.35, and droplet viability is >92 % after 28 days. Be compared with e-SBL, the stability of e-SBL + catechin and e-SBL + gallic acid are significantly improved, while that of e-SBL + cinnamic acid and e-SBL + coumarin are reduced. During storage, the primary and secondary lipid oxidation products in e-SBL + catechin were inhibited by 26.8 % and 65.4 %. Combined the theoretical study, the intermolecular interaction of between SBL and PP is thought to play a key role in dynamic distribution of PP, thus affecting the physical and oxidative stability of emulsions. This study provides a new perspective for regulating the physical stability and lipid oxidation in CO/W emulsions through the interaction between emulsifier and antioxidant.
•Soya bean lecithin-polyphenol complex was used to co-stabilize Camellia oil in water emulsions.•The addition of CT and GA could significantly improve the stability of emulsions, while CA and CM could decrease it.•Intermolecular interaction of between SBL and PP plays a key role in dynamic distribution of PP, thus affecting the physical and oxidative stability of emulsions. |
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| AbstractList | The Camellia oil (CO) is a multifunctional woody oil with a high content of unsaturated fatty acids (UFAs) and active ingredients. However, it is unstable because spoilage of UFAs would occur and even generate toxic substances under the effect of heat, light, or oxygen. Additionally, the bioavailability of active ingredients is limited by their poor solubility. To address these problems, CO in water (CO/W) emulsions stabilized by soya bean lecithin (SBL)-polyphenols (PPs) (e-SBL + PPs) with different structure and amphiphilicity are constructed in this work. All the emulsions are 0.5–2 μm with PDI<0.35, and droplet viability is >92 % after 28 days. Be compared with e-SBL, the stability of e-SBL + catechin and e-SBL + gallic acid are significantly improved, while that of e-SBL + cinnamic acid and e-SBL + coumarin are reduced. During storage, the primary and secondary lipid oxidation products in e-SBL + catechin were inhibited by 26.8 % and 65.4 %. Combined the theoretical study, the intermolecular interaction of between SBL and PP is thought to play a key role in dynamic distribution of PP, thus affecting the physical and oxidative stability of emulsions. This study provides a new perspective for regulating the physical stability and lipid oxidation in CO/W emulsions through the interaction between emulsifier and antioxidant.
•Soya bean lecithin-polyphenol complex was used to co-stabilize Camellia oil in water emulsions.•The addition of CT and GA could significantly improve the stability of emulsions, while CA and CM could decrease it.•Intermolecular interaction of between SBL and PP plays a key role in dynamic distribution of PP, thus affecting the physical and oxidative stability of emulsions. |
| ArticleNumber | 118334 |
| Author | Li, Changzhu Xie, Shuting Xue, Ying Yi, Youjin Tu, Jia Xiao, Zhihong Xiao, Jingjing Wang, Yiyan Zhang, Aihua |
| Author_xml | – sequence: 1 givenname: Yiyan surname: Wang fullname: Wang, Yiyan organization: College of Food Science and Technology, Hunan Agricultural University, Changsha, 410000, China – sequence: 2 givenname: Shuting surname: Xie fullname: Xie, Shuting organization: State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, 410004, China – sequence: 3 givenname: Youjin surname: Yi fullname: Yi, Youjin email: yiyoujin@163.com organization: College of Food Science and Technology, Hunan Agricultural University, Changsha, 410000, China – sequence: 4 givenname: Jia surname: Tu fullname: Tu, Jia organization: State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, 410004, China – sequence: 5 givenname: Ying surname: Xue fullname: Xue, Ying organization: State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, 410004, China – sequence: 6 givenname: Jingjing surname: Xiao fullname: Xiao, Jingjing organization: State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, 410004, China – sequence: 7 givenname: Aihua surname: Zhang fullname: Zhang, Aihua organization: State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, 410004, China – sequence: 8 givenname: Zhihong surname: Xiao fullname: Xiao, Zhihong email: xzhh1015@163.com organization: State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, 410004, China – sequence: 9 givenname: Changzhu surname: Li fullname: Li, Changzhu email: lichangzhu2013@aliyun.com organization: State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, 410004, China |
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| Keywords | Intermolecular interaction Thermodynamic stability Emulsion Oxidative stability Camellia oil |
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| SubjectTerms | Camellia oil Emulsion Intermolecular interaction Oxidative stability Thermodynamic stability |
| Title | Regulating the physical and oxidative stabilities of camellia oil in water emulsions by interfacial engineering of intermolecular interaction between soya bean lecithin and polyphenols |
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