Stability of Bisphenol A (BPA) in Oil-In Water Emulsions under Riboflavin Photosensitization
Article first published online: 2 JUL 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 8, pages C844–C848, August 2012
How to Cite
Jang, E. Y., Park, C. U., Kim, M.-J. and Lee, J. (2012), Stability of Bisphenol A (BPA) in Oil-In Water Emulsions under Riboflavin Photosensitization. Journal of Food Science, 77: C844–C848. doi: 10.1111/j.1750-3841.2012.02789.x
- Issue published online: 3 AUG 2012
- Article first published online: 2 JUL 2012
- MS 20111369 Submitted 11/14/2011, Accepted 4/30/2012.
- bisphenol A;
- metal chelator;
- O/W emulsion;
- riboflavin photosensitization;
- sodium azide
Abstract: Effects of riboflavin photosensitization on the degradation of bisphenol A (BPA) were determined in oil-in-water (O/W) emulsions containing ethylenediaminetetraacetic acid (EDTA) or sodium azide, which are a metal chelator or a singlet oxygen quencher, respectively. Also, the distribution of BPA between the continuous and dispersed phases in O/W emulsions was analyzed by high-performance liquid chromatography (HPLC). The concentration of BPA in O/W emulsions significantly decreased by 38.6% after 2 h under visible light irradiation and in the presence of riboflavin (P < 0.05). Addition of EDTA and sodium azide protected the decomposition of BPA significantly in a concentration dependent manner (P < 0.05), which implies both transition metals and singlet oxygen accelerate the photodegradation of BPA in O/W emulsions. Approximately 21.7% of the BPA was distributed in the 2.5% (w/v) dispersed lipid particles and 78.3% was in the continuous aqueous phase of the emulsions. The amount of BPA in aqueous phase decreased faster than the amount of BPA in the lipid phase during riboflavin photosensitization (P < 0.05). Thus, the BPA in the aqueous phase was the major target of riboflavin photodegradation in O/W emulsions.
Practical Application: Concentration of BPA, an endocrine disrupting chemical, was decreased significantly in oil-in-water emulsions under riboflavin and visible light irradiation. BPA in continuous aqueous phase was major target of riboflavin photosensitization. However, BPA was distributed more densely in lipid phase and more protected from riboflavin photosensitized O/W emulsions. This study can help to decrease the level of BPA in foods made of O/W emulsions containing riboflavin, which could be displayed under visible light irradiation.