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Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions

Tayse Ferreira Ferreira da Silveira,Letícia Maeda Cajaíba,Leonardo Valentin,Bruno Baréa,Pierre Villeneuve,Inar Alves Castro

Food Chemistry（2020）

Cited 16|Views6
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Abstract
•Lipophilization of sinapic acid, electrical charge of the emulsifier and pH were evaluated.•pH and the electrical charge modulated the antioxidant effectiveness of sinapic acid esters.•DTAB emulsifier and neutral pH provided the best oxidative stability.•Increase of length chain reduced the secondary products of oxidation using SDS as emulsifier.
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Key words
Lipid oxidation,Echium seed oil,O/W emulsion,Factorial design
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