Literature DB >> 28125349

Mass Transport Phenomena in Lipid Oxidation and Antioxidation.

Mickaël Laguerre1, Antoine Bily1, Marc Roller, Simona Birtić1.   

Abstract

In lipid dispersions, the ability of reactants to move from one lipid particle to another is an important, yet often ignored, determinant of lipid oxidation and its inhibition by antioxidants. This review describes three putative interparticle transfer mechanisms for oxidants and antioxidants: (a) diffusion, (b) collision-exchange-separation, and (c) micelle-assisted transfer. Mechanism a involves the diffusion of molecules from one particle to another through the intervening aqueous phase. Mechanism b involves the transfer of molecules from one particle to another when the particles collide with each other. Mechanism c involves the solubilization of molecules in micelles within the aqueous phase and then their transfer between particles. During lipid oxidation, the accumulation of surface-active lipid hydroperoxides (LOOHs) beyond their critical micelle concentration may shift their mass transport from the collision-exchange-separation pathway (slow transfer) to the micelle-assisted mechanism (fast transfer), which may account for the transition from the initiation to the propagation phase. Similarly, the cut-off effect governing antioxidant activity in lipid dispersions may be due to the fact that above a certain hydrophobicity, the transfer mechanism for antioxidants changes from diffusion to collision-exchange-separation. This hypothesis provides a simple model to rationalize the design and formulation of antioxidants and dispersed lipids.

Entities:  

Keywords:  antioxidant; cut-off effect; interfacial phenomena; lipid hydroperoxides; lipid oxidation; mass transfer; micelles

Mesh:

Substances:

Year:  2017        PMID: 28125349     DOI: 10.1146/annurev-food-030216-025812

Source DB:  PubMed          Journal:  Annu Rev Food Sci Technol        ISSN: 1941-1421


  6 in total

1.  Effect of polyglycerol polyricinoleate on the inhibitory mechanism of sesamol during bulk oil oxidation.

Authors:  Malihe Keramat; Mohammad-Taghi Golmakani; Mehrdad Niakousari
Journal:  Sci Rep       Date:  2022-07-13       Impact factor: 4.996

2.  Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content.

Authors:  Cansu Ekin Gumus; Eric Andrew Decker
Journal:  Foods       Date:  2021-04-15

3.  Effects of Sweet Potato Powder Selected Based on the Polar Paradox Hypothesis on Oil Oxidation in the Preparation of Deep-Fried Croquettes.

Authors:  Jiyea Lee; Jeonghee Surh
Journal:  Prev Nutr Food Sci       Date:  2022-06-30

Review 4.  The Prognostic Value of Derivatives-Reactive Oxygen Metabolites (d-ROMs) for Cardiovascular Disease Events and Mortality: A Review.

Authors:  Filippo Pigazzani; Davide Gorni; Kenneth A Dyar; Matteo Pedrelli; Gwen Kennedy; Gabriele Costantino; Agostino Bruno; Isla Mackenzie; Thomas M MacDonald; Uwe J F Tietge; Jacob George
Journal:  Antioxidants (Basel)       Date:  2022-08-09

Review 5.  Polyphenolic Antioxidants in Lipid Emulsions: Partitioning Effects and Interfacial Phenomena.

Authors:  Marlene Costa; Sonia Losada-Barreiro; Fátima Paiva-Martins; Carlos Bravo-Díaz
Journal:  Foods       Date:  2021-03-05

Review 6.  Oxidative Stability of Vegetal Oil-Based Lubricants.

Authors:  Clarissa Murru; Rosana Badía-Laíño; Marta E Díaz-García
Journal:  ACS Sustain Chem Eng       Date:  2021-01-19       Impact factor: 8.198

  6 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.