Effect of antioxidant properties of lecithin emulsifier on oxidative stability of encapsulated bioactive compounds

International Journal of Pharmaceutics

Volumn 450, Issue 1-2, 2013, Pages 129-137

  Pan, Yuanjie ^a   Tikekar, Rohan V ^b   Nitin, N ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b DREXEL UNIVERSITY   (United States)

Author keywords

Antioxidant properties; Emulsifier; Emulsions; Free radicals; Lecithin; Oxidation

Indexed keywords

CURCUMIN; FREE RADICAL; PHOSPHATIDYLCHOLINE; POLYSORBATE 20; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DRUG PENETRATION; DRUG STABILITY; EMULSION; ENCAPSULATION; FLUORESCENCE IMAGING; HYDRODYNAMICS; OXIDATION; OXIDATION REDUCTION POTENTIAL; PRIORITY JOURNAL; ULTRAVIOLET RADIATION;

ANTIOXIDANTS; CURCUMIN; DRUG STABILITY; EMULSIFYING AGENTS; EMULSIONS; LECITHINS; OXIDATION-REDUCTION; PEROXIDES; POLYSORBATES; THIOBARBITURIC ACID REACTIVE SUBSTANCES; ULTRAVIOLET RAYS;

EID: 84877650171     PISSN: 03785173     EISSN: 18733476     Source Type: Journal    
DOI: 10.1016/j.ijpharm.2013.04.038     Document Type: Article

References (46)

1. J. Alamed, W. Chaiyasit, D.J. McClements, and E.A. Decker Relationships between free radical scavenging and antioxidant activity in foods J. Agr. Food Chem. 57 2009 2969 2976
2. P. Anand, A.B. Kunnumakkara, R.A. Newman, and B.B. Aggarwal Bioavailability of curcumin: problems and promises Mol. Pharm. 4 2007 807 818
3. M.J.T.J. Arts, G.R.M.M. Haenen, H.P. Voss, and A. Bast Antioxidant capacity of reaction products limits the applicability of the Trolox equivalent antioxidant capacity (TEAC) assay Food Chem. Toxicol. 42 2004 45 49
4. C.E. Astete, D. Dolliver, M. Whaley, L. Khachatryan, and C.M. Sabliov Antioxidant poly(lactic-co-glycolic) acid nanoparticles made with alpha-tocopherol-ascorbic acid surfactant ACS Nano 5 2011 9313 9325
5. G. Azuma, N. Kimura, M. Hosokawa, and K. Miyashita Effect of droplet size on the oxidative stability of soybean oil tag and fish oil TAG in oil-in-water emulsion J. Oleo Sci. 58 2009 329 338
6. I.F.F. Benzie, and J.J. Strain The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay Anal. Biochem. 239 1996 70 76
7. C. Berton, M.H. Ropers, M. Viau, and C. Genot Contribution of the interfacial layer to the protection of emulsified lipids against oxidation J. Agr. Food Chem. 59 2011 5052 5061
8. E. Bouyer, G. Mekhloufi, V. Rosilio, J.L. Grossiord, and F. Agnely Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field? Int. J. Pharm. 436 2012 359 378
9. D.A. Bricarello, M.J. Prada, and N. Nitin Physical and chemical modifications of lipid structures to inhibit permeation of free radicals in a supported lipid membrane model Soft Matter 8 2012 11144 11151
10. X.D. Cui, Y.C. Shang, Z.X. Shi, H.W. Xin, and W. Cao Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions J. Food Eng. 91 2009 582 586
11. E.I. Evans Antioxidant properties of vegetable lecithin Ind. Eng. Chem. 27 1935 329 331
12. J. Feigenbaum Antioxidant effect of commercial lecithin in fortified margarine Nature 157 1946 770 771
13. E.N. Frankel, S.W. Huang, J. Kanner, and J.B. German Interfacial phenomena in the evaluation of antioxidants - bulk oils vs emulsions J. Agr. Food Chem. 42 1994 1054 1059
14. A.M. Haahr, and C. Jacobsen Emulsifier type, metal chelation and pH affect oxidative stability of n-3-enriched emulsions Eur. J. Lipid Sci. Technol. 110 2008 949 961
15. J. Hong, E. Lee, J.C. Carter, J.A. Masse, and D.A. Oksanen Antioxidant-accelerated oxidative degradation: a case study of transition metal ion catalyzed oxidation in formulation Pharm. Dev. Technol. 9 2004 171 179
16. S.W. Huang, E.N. Frankel, K. Schwarz, R. Aeschbach, and J.B. German Antioxidant activity of carnosic acid and methyl carnosate in bulk oils and oil-in-water emulsions J. Agr. Food Chem. 44 1996 2951 2956
17. C.S. Hunneche, M.N. Lund, L.H. Skibsted, and J. Nielsen Antioxidant activity of a combinatorial library of emulsifier - Antioxidant bioconjugates J. Agr. Food Chem. 56 2008 9258 9268
18. S. Joseph, and H. Bunjes Preparation of nanoemulsions and solid lipid nanoparticles by premix membrane emulsification J. Pharm. Sci. 101 2012 2479 2489
19. A. Judde, P. Villeneuve, A. Rossignol-Castera, and A. Le Guillou Antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols J. Am. Oil Chem. Soc. 80 2003 1209 1215
20. M. Kargar, F. Spyropoulos, and I.T. Norton The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions J. Colloid Interface Sci. 357 2011 527 533
21. B.A. Kerwin Polysorbates 20 and 80 used in the formulation of protein biotherapeutics: structure and degradation pathways J. Pharm. Sci. 97 2008 2924 2935
22. H. Kubouchi, H. Kai, K. Miyashita, and K. Matsuda Effects of emulsifiers on the oxidative stability of soybean oil TAG in emulsions J. Am. Oil Chem. Soc. 79 2002 567 570
23. A. Kunwar, A. Barik, R. Pandey, and K.I. Priyadarsini Transport of liposomal and albumin loaded curcumin to living cells: an absorption and fluorescence spectroscopic study Biochim. Biophys. Acta-Gen. Subj. 1760 2006 1513 1520
24. L.B. Liao, W.M. Chen, and X.M. Xiao The generation and inactivation mechanism of oxidation-reduction potential of electrolyzed oxidizing water J. Food Eng. 78 2007 1326 1332
25. C.C. Lin, H.Y. Lin, H.C. Chen, M.W. Yu, and M.H. Lee Stability and characterisation of phospholipid-based curcumin-encapsulated microemulsions Food Chem. 116 2009 923 928
26. M.V. Lomova, G.B. Sukhorukov, and M.N. Antipina Antioxidant coating of micronsize droplets for prevention of lipid peroxidation in oil-in-water emulsion ACS Appl. Mater. Interfaces 2 2010 3669 3676
27. D.J. McClements, and E.A. Decker Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems J. Food Sci. 65 2000 1270 1282
28. R.E. Mcdonald, and H.O. Hultin Some characteristics of the enzymatic lipid-peroxidation system in the microsomal fraction of flounder skeletal-muscle J. Food Sci. 52 1987 15-&
29. L.Y. Mei, D.J. McClements, and E.A. Decker Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets J. Agr. Food Chem. 47 1999 2267 2273
30. S. Nakamura, A. Kato, and K. Kobayashi Enhanced antioxidative effect of ovalbumin due to covalent binding of polysaccharides J. Agr. Food Chem. 40 1992 2033 2037
31. S. Onoue, A. Uchida, K. Kuriyama, T. Nakamura, Y. Seto, M. Kato, J. Hatanaka, T. Tanaka, H. Miyoshi, and S. Yamada Novel solid self-emulsifying drug delivery system of coenzyme Q(10) with improved photochemical and pharmacokinetic behaviors Eur. J. Pharm. Sci. 46 2012 492 499
32. H.T. Osborn-Barnes, and C.C. Akoh Effects of alpha-tocopherol, beta-carotene, and soy isoflavones on lipid oxidation of structured lipid-based emulsions J. Agr. Food Chem. 51 2003 6856 6860
33. A. Sahu, N. Kasoju, and U. Bora Fluorescence study of the curcumin-casein micelle complexation and its application as a drug nanocarrier to cancer cells Biomacromolecules 9 2008 2905 2912
34. L.A. Shaw, D.J. McClements, and E.A. Decker Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems J. Agr. Food Chem. 55 2007 3112 3119
35. A.D.M. Sorensen, A.M. Haahr, E.M. Becker, L.H. Skibsted, B. Bergenstahl, L. Nilsson, and C. Jacobsen Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions J. Agr. Food Chem. 56 2008 1740 1750
36. E.R. Stadtman Metal ion-catalyzed oxidation of proteins: biochemical mechanism and biological consequences Free Radic. Biol. Med. 9 1990 315 325
37. A. Tapal, and P.K. Tiku Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin Food Chem. 130 2012 960 965
38. R.V. Tikekar, and N. Nitin Effect of physical state (solid vs. liquid) of lipid core on the rate of transport of oxygen and free radicals in solid lipid nanoparticles and emulsion Soft Matter 7 2011 8149 8157
39. R.V. Tikekar, and N. Nitin Distribution of encapsulated materials in colloidal particles and its impact on oxidative stability of encapsulated materials Langmuir: ACS J. Surf. Colloid 28 2012 9233 9243
40. C.C. Wang, C.Y. Chu, K.O. Chu, K.W. Choy, K.S. Khaw, M.S. Rogers, and C.P. Pang Trolox-equivalent antioxidant capacity assay versus oxygen radical absorbance capacity assay in plasma Clin. Chem. 50 2004 952 954
41. X.Y. Wang, Y. Jiang, Y.W. Wang, M.T. Huang, C.T. Ho, and Q.R. Huang Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions Food Chem. 108 2008 419 424
42. T. Waraho, D.J. McClements, and E.A. Decker Mechanisms of lipid oxidation in food dispersions Trends Food Sci. Technol. 22 2011 3 13
43. Y. Watanabe, H. Nakanishi, N. Goto, K. Otsuka, T. Kimura, and S. Adachi Antioxidative properties of ascorbic acid and acyl ascorbates in ML/W emulsion J. Am. Oil Chem. Soc. 87 2010 1475 1480
44. K.C. Waterman, R.C. Adami, K.M. Alsante, J. Hong, M.S. Landis, F. Lombardo, and C.J. Roberts Stabilization of pharmaceuticals to oxidative degradation Pharm. Dev. Technol. 7 2002 1 32
45. H. Yuji, J. Weiss, P. Villeneuve, L.J. Lopez Giraldo, M.C. Figueroa-Espinoza, and E.A. Decker Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion J. Agr. Food Chem. 55 2007 11052 11056
46. W. Zimowska, T. Motyl, J. Skierski, B. Balasinska, T. Ploszaj, A. Orzechowski, and M. Filipecki Apoptosis and Bcl-2 protein changes in L1210 leukaemic cells exposed to oxidative stress Apoptosis 2 1997 529 539