Ability of Sodium Dodecyl Sulfate (SDS) Micelles to Increase the Antioxidant Activity of α-Tocopherol

Date

2021-05-26

Author

Inchingolo, Raffaella
Bayram, İpek
ULUATA, SİBEL
Kiralan, S. Sezer
Rodriguez-Estrada, Maria T.
McClements, D. Julian
Decker, Eric A.

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

27
views

0
downloads

Cite This

As emulsifiers become saturated on the surface of an emulsion droplet, any additional emulsifier migrates to the aqueous phase. Continuous phase surfactants have been shown to increase alpha-tocopherol efficacy, but it is unclear if this is the result of chemical or physical effects. The addition of alpha-tocopherol to an oil-in-water emulsion after homogenization resulted in a 70% increase of alpha-tocopherol in the continuous phase when sodium dodecyl sulfate (SDS) was at levels that were greater than the SDS critical micelle concentration. Conversely, when alpha-tocopherol was dissolved in the lipid before emulsification, continuous phase SDS concentrations did not increase. When SDS concentration led to an increase in the aqueous phase alpha-tocopherol, the oxidative stability of oil-in-water emulsions increased. Data indicated that the increased antioxidant activity was the result of surfactant micelles being able to decrease the prooxidant activity of alpha-tocopherol. Considering these results, surfactant micelles could be an important tool to increase the effectiveness of alpha-tocopherol.

URI

https://hdl.handle.net/11511/111704

Collections

Department of Food Engineering, Article