Effects of 2-Hydroxypropyl-β-Cyclodextrin on the Antioxidant Efficiency of Some Gallic Acid Derivatives in Soybean Oil-in-Water Emulsions

TL;DR

This study examines how 2-hydroxypropyl-β-cyclodextrin affects the antioxidant performance of gallic acid derivatives in soybean oil emulsions.

Contribution

The study reveals that HPCD inclusion complexes do not significantly alter antioxidant efficiency due to competition from Tween 20 surfactant.

Findings

Antioxidants form 1:1 inclusion complexes with HPCD, with inclusion constants ranging from 383 M−1 to 1946 M−1.

HPCD addition does not significantly change antioxidant effectiveness in emulsions.

Tween 20 surfactant blocks HPCD cavities, maintaining constant interfacial antioxidant concentration.

Abstract

Cyclodextrins (CDs) have been widely employed as natural host molecules to form inclusion complexes with bioactive molecules such as antioxidants. Their particular spatial configuration, in the form of truncated cones formed through α(1–4) ether linkages of glucopyranose units, makes them very appropriate for the formation of host–guest complexes, modifying their physicochemical properties and their location in multiphasic systems. Here, we investigated the effects of 2-hydroxypropyl-β-cyclodextrin (HPCD) on the efficiency of a series of gallic acid derivatives (propyl (PG), butyl (BG), octyl (OG), and lauryl (LG) gallates) in inhibiting the oxidation of soybean oil-in-water emulsions. For this purpose, we investigated the effects of HPCD on both the kinetics of lipid oxidation and the distribution of antioxidants in the same intact emulsions. The results show that in an aqueous solution, the antioxidants form 1:1 inclusion complexes with HPCD, with inclusion constants ranging from 383 M−1 (PG) to 1946 M−1 (OG). The results also show that the addition of HPCD to emulsions containing antioxidants does not lead to significant changes in their antioxidant effectiveness, with their efficiency being similar to that when no HPCD molecules are present. The results are interpreted in terms of the blocking effect exerted by the Tween 20 molecules, which act as effective guest competitors capable of removing the antioxidants from the HPCD cavity. The Tween 20 surfactant molecules need to be employed to stabilize the emulsions kinetically. This blocking effect, as a primary consequence, indicates that the interfacial concentration of the antioxidants, which is the region where the inhibition reaction takes place, remains constant; thus, their efficiency is not altered.

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