Abstract
Over recent years, there has been an increase in the consumption of processed food, and its spread has made it the subject of numerous studies aimed at determining its impact on human health. The latest literature reports indicate the need to limit the use of food additives, including the most frequently used emulsifiers. The study attempted to determine the effect of caffeine and chlorogenic acid on the properties of sodium dodecyl sulfate in order to potentially reduce the amount of emulsifiers in food. In this work, research was carried out to determine the surface, antioxidant and thermal stability properties of SDS-caffeine/chlorogenic acid systems. Spectroscopic analyzes were also performed. The thermal stability of O/W emulsions with addition of caffeine or chlorogenic acid were the higher than the ones with no additives. These values were respectively, 75.56% and 71,11%. The effect of both additives on the CMC values of binary model systems was also observed, which were 4.53 mmol/dm3 for SDS-caffeine system and 4.59 mmol/dm3 for SDS-chlorogenic acid system. Moreover, for SDS-chlorogenic acid system at SDS concentration of 4·10−1 mmol/dm3 the higher increase in FRAP value (7.12 mmol Fe2+/g) compared to pure chlorogenic acid was observed. The obtained results allow us to conclude that the addition of caffeine or chlorogenic acid to food emulsion systems, due to positive effect on their stability, may enable an attempt to modify the recipes to reduce the concentration of the emulsifiers used.