title: Erythorbyl laurate as a potential food additive with multi-functionalities: Interfacial characteristics and antioxidant activity.
abstract: The interfacial characteristics and antioxidant activities of erythorbyl laurate were investigated to provide information on practical applications as a multi-functional food additive. The critical micelle concentration (CMC) of erythorbyl laurate was 0.101mM and its foam stability was three times (half-life 24.33±0.94h) higher than that of Tween 20 (8.00±1.63h). In free radical scavenging assay, the negligible decrease in EC50 of erythorbyl laurate compared to erythorbic acid manifested that C-5 selective esterification of erythorbic acid with an acyl group (lauric acid) did not reduce the inherent antioxidant activity of the donor (erythorbic acid). Erythorbyl laurate formed lipid peroxides slower (i.e. retarded oxidation) in an emulsion system than did erythorbic acid. The localization of erythorbyl laurate as an emulsifier allowed the antioxidant molecules to be concentrated at the oil-water interface where oxidation is prevalent, which led to more effective retardation of lipid oxidation.
authors.affiliation: Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, Republic of Korea.
authors.forename: Kyung-Min
authors.initials: KM
authors.lastname: Park
authors.affiliation: Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, Republic of Korea.
authors.forename: Min Joo
authors.initials: MJ
authors.lastname: Lee
authors.affiliation: Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, Republic of Korea.
authors.forename: Su-Kyung
authors.initials: SK
authors.lastname: Jo
authors.affiliation: Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 139-743, Republic of Korea.
authors.forename: Seung Jun
authors.initials: SJ
authors.lastname: Choi
authors.affiliation: Department of Food Science and Biotechnology, Sungkyunkwan University, Gyeonggi-do 440-746, Republic of Korea.
authors.forename: JaeHwan
authors.initials: J
authors.lastname: Lee
authors.affiliation: Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, Republic of Korea; Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea. Electronic address: pschang@snu.ac.
authors.forename: Pahn-Shick
authors.initials: PS
authors.lastname: Chang
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D001205:Ascorbic Acid / Q000737:chemistry*; D045703:Emulsifying Agents / Q000737:chemistry; D004951:Esterification; D005503:Food Additives / Q000737:chemistry*; D006207:Half-Life; D007848:Laurates / Q000737:chemistry*; D010084:Oxidation-Reduction
chemical_list: D000975:Antioxidants; D045703:Emulsifying Agents; D005503:Food Additives; D007848:Laurates; C005056:isoascorbic acid; D001205:Ascorbic Acid
keywords: Antioxidant activity; Erythorbyl laurate; Interfacial characteristics; Multi-functional food additive; Photo-oxidation; Thermal oxidation