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A novel microemulsion loaded with Ligustrum robustum (Rxob.) Blume polyphenols: Preparation, characterization, and
Hao-Xiang Gao1, Nan Chen2, Qiang He3
1School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, PR China.
Food Chemistry
|February 22, 2025
Summary
Novel microemulsions effectively deliver Ligustrum robustum polyphenols (LRE) for enhanced oil protection. These LRE-loaded microemulsions significantly inhibit oil oxidation, offering a promising natural antioxidant solution for the food industry.
Area of Science:
- Food Science
- Materials Science
- Chemistry
Background:
- Phenolic compounds have limited solubility in oils, restricting their use in preserving oil quality.
- Natural antioxidants require effective delivery systems to maximize their efficacy in food applications.
Purpose of the Study:
- To design and characterize novel microemulsions for encapsulating Ligustrum robustum polyphenols extract (LRE).
- To evaluate the performance of LRE-loaded microemulsions in preventing oil oxidation.
Main Methods:
- Microemulsions were prepared using soybean oil, Tween80, Span80, and ethanol, with LRE incorporated.
- Characterization included droplet size, rheology, differential scanning calorimetry, and transmission electron microscopy.
- Antioxidant activity, cytotoxicity on Caco-2 cells, and oil oxidation inhibition were assessed.
Main Results:
- Microemulsions successfully dissolved LRE (0.025 g/g oil) without compromising structural integrity.
- LRE incorporation increased microemulsion particle size, viscosity, and interfacial strength.
- LRE-loaded microemulsions demonstrated significant antioxidant activity, low cytotoxicity, and superior oil oxidation inhibition compared to direct LRE addition.
Conclusions:
- Microemulsions are a viable delivery system for natural antioxidants like LRE.
- LRE-loaded microemulsions show potential for enhancing oil stability in the food industry.
