Unveiling synergistic antioxidant combinations for α-tocopherol in emulsions: A spectrophotometric-mathematical approach
This study presents a novel method based on a spectrophotometric assay coupled with mathematical modeling (Weibull interactions modeling CAT) to evaluate synergistic interactions of antioxidants in an oil-in-water model emulsion. The approach addresses a major limitation in current assays by elimina...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125001650 |
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| author | Camille Robichon Pierre Villeneuve Philippe Bohuon Bruno Baréa Nathalie Barouh Francis Courtois Frédéric Fine Erwann Durand |
| author_facet | Camille Robichon Pierre Villeneuve Philippe Bohuon Bruno Baréa Nathalie Barouh Francis Courtois Frédéric Fine Erwann Durand |
| author_sort | Camille Robichon |
| collection | DOAJ |
| description | This study presents a novel method based on a spectrophotometric assay coupled with mathematical modeling (Weibull interactions modeling CAT) to evaluate synergistic interactions of antioxidants in an oil-in-water model emulsion. The approach addresses a major limitation in current assays by eliminating interference from pro-/antioxidant pathways induced by exogenous radical initiators or buffers, allowing for a more accurate assessment of antioxidant efficacy. Using the Weibull equation, key kinetic parameters (LagP, α, β) were extracted to characterize the impact of antioxidant combinations on lipid oxidation. Results showed that certain combinations, such as α-tocopherol with carnosic acid, dieckol, and myricetin, exhibited concentration-dependent synergistic effects. Among these, carnosic acid in equimolar ratios demonstrated particularly promising interactions. In contrast, ascorbic acid revealed antagonistic behaviour when combined with α-tocopherol. Additionally, the presence of ferrous ions significantly influenced antioxidant interactions, highlighting their role in modulating underlying mechanisms. Overall, carnosic acid and dieckol emerged as strong candidates for use in combination with α-tocopherol under specific conditions. This method provides a refined approach for screening antioxidant synergies and contributes to the development of more effective antioxidant formulations in emulsified systems. |
| format | Article |
| id | doaj-art-8d8905f120ec49c2b972d8885344d939 |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-8d8905f120ec49c2b972d8885344d9392025-08-20T03:31:30ZengElsevierCurrent Research in Food Science2665-92712025-01-011110113410.1016/j.crfs.2025.101134Unveiling synergistic antioxidant combinations for α-tocopherol in emulsions: A spectrophotometric-mathematical approachCamille Robichon0Pierre Villeneuve1Philippe Bohuon2Bruno Baréa3Nathalie Barouh4Francis Courtois5Frédéric Fine6Erwann Durand7CIRAD, UMR QualiSud, F-34398, Montpellier, France; QUALISUD, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, FranceCIRAD, UMR QualiSud, F-34398, Montpellier, France; QUALISUD, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, FranceQUALISUD, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, FranceCIRAD, UMR QualiSud, F-34398, Montpellier, France; QUALISUD, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, FranceCIRAD, UMR QualiSud, F-34398, Montpellier, France; QUALISUD, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, FranceQUALISUD, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, FranceTERRES INOVIA, Parc Industriel – 11 Rue Monge, Pessac, 33600, FranceCIRAD, UMR QualiSud, F-34398, Montpellier, France; QUALISUD, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France; Corresponding author. CIRAD, UMR Qualisud, Montpellier, France.This study presents a novel method based on a spectrophotometric assay coupled with mathematical modeling (Weibull interactions modeling CAT) to evaluate synergistic interactions of antioxidants in an oil-in-water model emulsion. The approach addresses a major limitation in current assays by eliminating interference from pro-/antioxidant pathways induced by exogenous radical initiators or buffers, allowing for a more accurate assessment of antioxidant efficacy. Using the Weibull equation, key kinetic parameters (LagP, α, β) were extracted to characterize the impact of antioxidant combinations on lipid oxidation. Results showed that certain combinations, such as α-tocopherol with carnosic acid, dieckol, and myricetin, exhibited concentration-dependent synergistic effects. Among these, carnosic acid in equimolar ratios demonstrated particularly promising interactions. In contrast, ascorbic acid revealed antagonistic behaviour when combined with α-tocopherol. Additionally, the presence of ferrous ions significantly influenced antioxidant interactions, highlighting their role in modulating underlying mechanisms. Overall, carnosic acid and dieckol emerged as strong candidates for use in combination with α-tocopherol under specific conditions. This method provides a refined approach for screening antioxidant synergies and contributes to the development of more effective antioxidant formulations in emulsified systems.http://www.sciencedirect.com/science/article/pii/S2665927125001650α-TocopherolAntioxidantsSynergyLipid oxidationEmulsionModeling |
| spellingShingle | Camille Robichon Pierre Villeneuve Philippe Bohuon Bruno Baréa Nathalie Barouh Francis Courtois Frédéric Fine Erwann Durand Unveiling synergistic antioxidant combinations for α-tocopherol in emulsions: A spectrophotometric-mathematical approach Current Research in Food Science α-Tocopherol Antioxidants Synergy Lipid oxidation Emulsion Modeling |
| title | Unveiling synergistic antioxidant combinations for α-tocopherol in emulsions: A spectrophotometric-mathematical approach |
| title_full | Unveiling synergistic antioxidant combinations for α-tocopherol in emulsions: A spectrophotometric-mathematical approach |
| title_fullStr | Unveiling synergistic antioxidant combinations for α-tocopherol in emulsions: A spectrophotometric-mathematical approach |
| title_full_unstemmed | Unveiling synergistic antioxidant combinations for α-tocopherol in emulsions: A spectrophotometric-mathematical approach |
| title_short | Unveiling synergistic antioxidant combinations for α-tocopherol in emulsions: A spectrophotometric-mathematical approach |
| title_sort | unveiling synergistic antioxidant combinations for α tocopherol in emulsions a spectrophotometric mathematical approach |
| topic | α-Tocopherol Antioxidants Synergy Lipid oxidation Emulsion Modeling |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125001650 |
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