Résumé
The synergistic interactions among natural antioxidants represent a promising strategy for replacing synthetic additives to prevent oxidation in susceptible food products. Tocopherols, as prominent natural antioxidants found in vegetable oils, have been the focus of our research aimed at elucidating the development of natural antioxidant combinations. This synergistic effect is contingent upon the specific antioxidant molecules involved and is significantly influenced by environmental factors. Therefore, to assess and elucidate potential mechanisms involved, as well as the impact of environmental conditions we established a rapid screening method using model oil-in-water emulsions. To this end, Tung oil with varying concentrations of spiked α-tocopherols was emulsified in a customizable aqueous phase. Subsequently, various polyphenol antioxidants were introduced, and the extent of oxidation was evaluated (without exogenous radical initiator) to avoid biasing potential chemical interactions involved in the synergistic action. The impact of the continuous phase nature revealed that oxidation kinetics could be significantly influenced by the type of buffer solution utilized. Furthermore, the mode of antioxidant incorporation based on polarity (hydrophilic vs. lipophilic) and the nature of the oxidation inducer (metal ions) also influenced antioxidant efficiency and synergistic effects. Through this methodology, the study delineates the effectiveness of various antioxidant combinations with α-tocopherol in stabilizing emulsions against oxidation and their capacity to interact with α-tocopherol. The findings offer valuable insights into the mechanisms of interaction between antioxidants and α-tocopherol, laying the groundwork for the development of more efficacious antioxidant formulations.