Modulating the interfacial concentration of anthocyanins derivatives to improve the oxidative stability in corn oil-in-water emulsions

The antioxidant (AO) efficiencies and the distributions of cyanidin-3-O-glucoside (C3G) and its acylated derivatives in intact corn oil-in-water emulsions were determined using pseudo phase kinetic models and molecular simulation. Research indicates that the antioxidant activity of C3G and its derivatives were positively correlated with the percentage of antioxidants at the interface. The antioxidant efficiency demonstrates a "cut-off" effect with increasing chain length. Among the derivatives, octanoylated anthocyanin derivatives (C3G-C8) was found to be the most suitable AO for protecting corn O/W emulsions. Increasing the surfactant fraction, raised the percentage of all compounds at the interface, but the antioxidant efficiency decreased owing to the dilution of AO at the interface region. For the AO (C3G-C8) with intermediate hydrophobicity, the dilution effect was the most significant. To maximize antioxidant effectiveness, C3G-C8 should be used with the lowest emulsifier volume fraction necessary to physically stabilize the emulsions. The enzymatic acylation of anthocyanin with fatty acids of varying chain lengths was performed, and the lipophilicity and antioxidant properties of the resulting derivatives were investigated in this study. The findings could offer new perspectives on their application and expand the use of anthocyanin derivatives in protecting Pickering emulsions.