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Fuchs M, Turchiuli C, Bohin M, Cuvelier M, Ordonnaud C, Peyrat-Maillard M, Dumoulin E. Encapsulation of oil in powder using spray drying and fluidised bed agglomeration. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.03.047] [Citation(s) in RCA: 167] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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52
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Interrelationship between the viscoelastic properties and effective moisture diffusivity of emulsions with the water vapor permeability of edible films stabilized by mesquite gum–chitosan complexes. Carbohydr Polym 2006. [DOI: 10.1016/j.carbpol.2005.12.020] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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53
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Park EY, Murakami H, Matsumura Y. Effects of the addition of amino acids and peptides on lipid oxidation in a powdery model system. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:8334-41. [PMID: 16218685 DOI: 10.1021/jf058063u] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
The effects of the addition of amino acids and peptides on the oxidation of eicosapentaenoic acid ethyl ester (EPE) encapsulated by maltodextrin (MD) were investigated. The encapsulated lipid was prepared in two steps, that is, by mixing of EPE with MD solutions (+/-amino acids and peptides) to produce emulsions and freeze-drying of the resultant emulsions. The addition of amino acids and peptides improved the oxidation stability of EPE encapsulated with MD, and the inhibition of lipid oxidation by the amino acids and peptides was more effective at 70% relative humidity (RH). Met, Arg, and Trp were effective amino acids for antioxidation at RH = 10 and 40%, whereas at RH = 70%, His was the most effective amino acid, preventing the oxidation of EPE almost perfectly. Carnosine also exhibited a strong antioxidant effect at RH = 70%, but the effect of anserine was inferior. The addition of Met + Trp or Met + Arg inhibited the oxidation of EPE encapsulated with MD at RH = 40%. Cys accelerated the oxidation of EPE, indicating that the thiyl radical may act as a pro-oxidant. No close relationship was observed between the radical scavenging abilities of amino acids and peptides measured in the aqueous diphenylpicrylhydrazyl solution and their antioxidative effects in the powdery system. It is possible that the radical-scavenging ability of amino acids and peptides detected by ESR in the powder system is responsible for the antioxidative activity of these compounds.
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Affiliation(s)
- Eun Young Park
- Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Kyoto 611-0011, Japan
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Park EY, Murakami H, Mori T, Matsumura Y. Effects of protein and peptide addition on lipid oxidation in powder model system. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:137-144. [PMID: 15631520 DOI: 10.1021/jf040221e] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The effect of protein and peptide addition on the oxidation of eicosapentaenoic acid ethyl ester (EPE) encapsulated by maltodextrin (MD) was investigated. The encapsulated lipid (powder lipid) was prepared in two steps, i.e., mixing of EPE with MD solutions (+/- protein and peptides) to produce emulsions and freeze-drying of the resultant emulsions. EPE oxidation in MD powder progressed more rapidly in the humid state [relative humidity (RH) = 70%] than in the dry state (RH = 10%). The addition of soy protein, soy peptide, and gelatin peptides improved the oxidation stability of EPE encapsulated by MD, and the inhibition of lipid oxidation by the protein and the peptides was more dramatic in the humid state. Especially, the oxidation of EPE was almost perfectly suppressed when the lipid was encapsulated with MD + soy peptide during storage in the humid state for 7 days. Several physical properties such as the lipid particle size of the emulsions, the fraction of nonencapsulated lipids, scanning electron microscopy images of powder lipids, and the mobility of the MD matrix were investigated to find the modification of encapsulation behavior by the addition of the protein and peptides, but no significant change was observed. On the other hand, the protein and peptides exhibited a strong radical scavenging activity in the powder systems as well as in the solution systems. These results suggest that a chemical mechanism such as radical scavenging ability plays an important role in the suppression of EPE oxidation in MD powder by soy proteins, soy peptides, and gelatin peptides.
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Affiliation(s)
- Eun Young Park
- Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Kyoto 611-0011, Japan
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FANG X, SHIMA M, ADACHI S. Effects of Drying Conditions on the Oxidation of Linoleic Acid Encapsulated with Gum Arabic by Spray-drying. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2005. [DOI: 10.3136/fstr.11.380] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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56
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Faraji H, Lindsay RC. Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:7164-7171. [PMID: 15537333 DOI: 10.1021/jf035291k] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Polyols have been incorporated into fish oil emulsions as a means for the inhibition of lipid oxidation and suppression of fishy flavor. However, the role of sugars and polyhydric alcohols as antioxidants has not been clearly established. Selected polyols were evaluated for their performance as antioxidants and modifiers of oxidation pathways in a model system. Oil/water (O/W) emulsions were prepared with freshly steam-deodorized menhaden oil. A layer of emulsion in aluminum pans held at 5 degrees C was exposed to 2550 lx fluorescent lights for 24 h before peroxide values and volatile flavor compounds were analyzed by GC headspace entrainment procedure. Antioxidant activity was confirmed for fructose, sucrose, raffinose, sorbitol, or mannitol when incorporated at 16% of the aqueous phase into model fish oil-in-water emulsions. Peroxide values were suppressed 10-18% in treated samples compared to control samples. Viscosity data did not exclude possible contributions from a restricted oxygen diffusion mechanism in the antioxidant activity, but revealed that emulsion viscosity did not govern fish oil oxidation rates. Combining polyols with phenolic antioxidants (alpha-tocopherol, BHT, or TBHQ) frequently diminished the antioxidant activity compared to that for individual phenolic antioxidants, which was interpreted as indicating that the H-donating activity of phenolic antioxidants was hindered by the H-bonding activity of polyols. A viscosity-based inhibition of the retroaldol conversion of (E,Z)-2,6-nonadienal to (Z)-4-heptenal with a high fructose concentration (67%) was attributed to a restriction of molecular mobility of reactants, but the conversion was only slightly inhibited by the concentration of fructose (16%) used in experimental emulsions. The data supported a hypothesis that either or both free radical scavenging and transition state metal chelation activities were provided by polyols in fish oil emulsions. Also, polyols retarded the water-requiring retroaldol decomposition of (E,Z)-2,6-nonadienal to (Z)-4-heptenal in the model systems and the reaction may be involved in some suppression of fishy flavors in emulsions.
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Affiliation(s)
- Habibollah Faraji
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA.
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57
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58
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Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil. J AM OIL CHEM SOC 2004. [DOI: 10.1007/s11746-004-0906-7] [Citation(s) in RCA: 78] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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59
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Pérez-Alonso C, Báez-González J, Beristain C, Vernon-Carter E, Vizcarra-Mendoza M. Estimation of the activation energy of carbohydrate polymers blends as selection criteria for their use as wall material for spray-dried microcapsules. Carbohydr Polym 2003. [DOI: 10.1016/s0144-8617(03)00052-3] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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61
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YOSHII H, FURUTA T, FUJIWARA M, LINKO P. Oxidation Stability of Powdery Ethyl Eicosapentaenoate Included in Cyclodextrins and Polysaccharide/Cyclodextrin Mixtures. ACTA ACUST UNITED AC 2003. [DOI: 10.11301/jsfe2000.4.25] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | - Pekka LINKO
- Department of Chemical Engineering, Helsinki University of Technology
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62
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Oxidative stability of carotenoid pigments and polyunsaturated fatty acids in microparticulate diets containing krill oil for nutrition of marine fish larvae. J FOOD ENG 2003. [DOI: 10.1016/s0260-8774(02)00272-8] [Citation(s) in RCA: 64] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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63
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Tolstoguzov V. Thermodynamic aspects of biopolymer functionality in biological systems, foods, and beverages. Crit Rev Biotechnol 2003; 22:89-174. [PMID: 12135168 DOI: 10.1080/07388550290789478] [Citation(s) in RCA: 92] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Molecular mimicry and molecular symbiosis are proposed to be the main factors controlling thermodynamic activity and phase behavior of macromolecular compounds in foods, beverages, and chyme. Molecular mimicry implies a chemical resemblance of hydrophilic surfaces of globular proteins with their chemical information hidden in the hydrophobic interior and low excluded volume of the globules. The molecular mimicry contributes to the efficiency of enzymes. Molecular symbiosis means that interactions attraction or repulsion) between biopolymer molecules greatly differing in conformation (globular and rod-like) favor the biological efficiency of one of them at least. The symbiosis is based on excluded volume effects of macromolecules in mixed solutions. Association-dissociation of rod-like macromolecules can dictate thermodynamic activity of an enzyme in the mixed solution. Thermodynamic incompatibility is typical of food macromolecules, whose denaturation, association, complexing, and chemical modification reduce their mimicry and co-solubility. Foods are normally phase-separated systems with highly volume-occupied phases. The phase-separated nature of the gel-like chyme is important to the efficiency of digestion of mixed diets. Phase separation of biopolymer mixtures, presumably, underlies mechanisms of nonspecific immune defense. The phase behavior-functionality relationships is presented through concrete examples of some foods (such as milk products, low-fat spreads, ice cream, wheat and rye doughs, thermoplastic extrudates, etc.), beverages (tea and coffee), and chyme.
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Watanabe Y, Fang X, Minemoto Y, Adachi S, Matsuno R. Suppressive effect of saturated acyl L-ascorbate on the oxidation of linoleic acid encapsulated with maltodextrin or gum arabic by spray-drying. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:3984-3987. [PMID: 12083870 DOI: 10.1021/jf011656u] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
6-O-Palmitoyl L-ascorbate was added to linoleic acid at various molar ratios of the ascorbate to the acid, the mixtures were emulsified with a maltodextrin or gum arabic solution, and the emulsions were spray-dried to produce microcapsules. At higher molar ratios, the oil droplets in the emulsions were smaller, and the oxidative stabilities of the encapsulated linoleic acid were higher for both the maltodextrin- and gum arabic-based microcapsules. 6-O-Capryloyl, caproyl, and lauroyl L-ascorbates, which were synthesized through lipase-catalyzed condensation in acetone, were also used for the microencapsulation of linoleic acid. Except for capryloyl L-ascorbate, the addition of a saturated acyl ascorbate, especially caproyl ascorbate, to linoleic acid was effective for preparing oil droplets of small particle diameter and for suppressing the oxidation of the encapsulated linoleic acid.
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Affiliation(s)
- Yoshiyuki Watanabe
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan
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65
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DÍAZ-SOBAC RAFAEL, GARCÍA HUGO, BERISTAIN CÉSARI, VERNON-CARTER EJAIME. MORPHOLOGY AND WATER VAPOR PERMEABILITY OF EMULSION FILMS BASED ON MESQUITE GUM. J FOOD PROCESS PRES 2002. [DOI: 10.1111/j.1745-4549.2002.tb00857.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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66
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Development of Microcapsules Containing Water and Lipid Soluble Natural Colorants for Trout Pigmentation. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2001. [DOI: 10.1300/j030v10n02_06] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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67
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Vernon-Carter EJ, Espinosa-Paredes G, Beristain CI, Romero-Tehuitzil H. Effect of foaming agents on the stability, rheological properties, drying kinetics and flavour retention of tamarind foam-mats. Food Res Int 2001. [DOI: 10.1016/s0963-9969(01)00076-x] [Citation(s) in RCA: 41] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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68
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MlNEMOTO Y, ADACHI S, MATSUNO R. Autoxidation and Solvent-Extraction Processes of Linoleic Acid Encapsulated with a Polysaccharide by Freeze-Drying. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2000. [DOI: 10.3136/fstr.6.221] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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MINEMOTO Y, ADACHI S, MATSUNO R. Solvent-Extraction Processes of Linoleic Acid Encapsulated with Gum Arabic, Pullulan or Maltodextrin at Different Weight Ratios. FOOD SCIENCE AND TECHNOLOGY RESEARCH 1999. [DOI: 10.3136/fstr.5.289] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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71
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Decker E. Strategies for manipulating the prooxidative/antioxidative balance of foods to maximize oxidative stability. Trends Food Sci Technol 1998. [DOI: 10.1016/s0924-2244(98)00045-4] [Citation(s) in RCA: 87] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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73
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The Increased Effect of Kneading on the Formation of Inclusion Complexes between d-Limonene and .BETA.-Cyclodextrin at Low Water Content. Biosci Biotechnol Biochem 1998; 62:464-8. [DOI: 10.1271/bbb.62.464] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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74
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