1
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Zhu C, Zeng X, Chen L, Liu M, Zheng M, Liu J, Liu H. Changes in quality characteristics based on protein oxidation and microbial action of ultra-high pressure-treated grass carp (Ctenopharyngodon idella) fillets during magnetic field storage. Food Chem 2024; 434:137464. [PMID: 37722334 DOI: 10.1016/j.foodchem.2023.137464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 08/26/2023] [Accepted: 09/11/2023] [Indexed: 09/20/2023]
Abstract
Ultra-high pressure (UHP) and magnetic field (MF) are emerging food preservation technologies, but the research on the effects of combined treatment (UHP-MF) on aquatic products quality is insufficient. Hence, we explored the effects of UHP-MF treatment on the protein properties, microbial action and quality characteristics of stored grass carp fillets. Results showed that 300 MPa UHP treatment combined with MF storage (UHP300-MF) delayed the protein oxidation of stored fillets by inhibiting the accumulation of protein radical and the formation of lipid pro-oxidation products, thus the quality (texture, color) deterioration caused by oxidation was deferred. Additionally, 16S rDNA bacteria flora analysis revealed that UHP300-MF treatment inhibited the flora activity and diversity of fillets, delayed the protein degradation and quality deterioration caused by microbial action. Overall, UHP300-MF treatment suppressed the lipid and protein oxidation as well as microbial action, retarded the quality deterioration, and prolonged the shelf life of stored fillets.
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Affiliation(s)
- Chen Zhu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China
| | - Xinyao Zeng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China
| | - Lihang Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Meihong Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China
| | - Mingzhu Zheng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China
| | - Huimin Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China.
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2
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Pandey AK, Sanches Silva A, Chávez-González ML, Singh P. Recent advances in delivering free or nanoencapsulated Curcuma by-products as antimicrobial food additives. Crit Rev Biotechnol 2023; 43:1257-1283. [PMID: 36130809 DOI: 10.1080/07388551.2022.2110856] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Accepted: 04/02/2022] [Indexed: 11/03/2022]
Abstract
Food commodities are often contaminated by microbial pathogens in transit or during storage. Hence, mitigation of these pathogens is necessary to ensure the safety of food commodities. Globally, researchers used botanicals as natural additives to preserve food commodities from bio-deterioration, and advances were made to meet users' acceptance in this domain, as synthetic preservatives are associated with harmful effects to both consumers and environments. Over the last century, the genus Curcuma has been used in traditional medicine, and its crude and nanoencapsulated essential oils (EOs) and curcuminoids were used to combat harmful pathogens that deteriorate stored foods. Today, more research is needed for solving the problem of pathogen resistance in food commodities and to meet consumer demands. Therefore, Curcuma-based botanicals may provide a source of natural preservatives for food commodities that satisfy the needs both of the food industry and the consumers. Hence, this article discusses the antimicrobial and antioxidant properties of EOs and curcuminoids derived from the genus Curcuma. Further, the action modes of Curcuma-based botanicals are explained, and the latest advances in nanoencapsulation of these compounds in food systems are discussed alongside knowledge gaps and safety assessment where the focus of future research should be placed.
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Affiliation(s)
- Abhay K Pandey
- Department of Mycology and Microbiology, Tea Research Association, North Bengal Regional R & D Center, Nagrakata, India
| | - Ana Sanches Silva
- National Institute for Agricultural and Veterinary Research (INIAV), I.P, Oeiras, Portugal
- Center for Study in Animal Science (CECA), ICETA, University of Oporto, Oporto, Portugal
| | - Mónica L Chávez-González
- Food Research Departments, School of Chemistry, Autonomous University of Coahuila, Saltillo, México
| | - Pooja Singh
- Bacteriology and Natural Pesticide Laboratory, Department of Botany, DDU Gorakhpur University, Gorakhpur, India
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3
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Xue Z, Liu J, Li Q, Yao Y, Yang Y, Ran C, Zhang Z, Zhou Z. Synthesis of lipoic acid ferulate and evaluation of its ability to preserve fish oil from oxidation during accelerated storage. Food Chem X 2023; 19:100802. [PMID: 37780313 PMCID: PMC10534146 DOI: 10.1016/j.fochx.2023.100802] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 07/02/2023] [Accepted: 07/17/2023] [Indexed: 10/03/2023] Open
Abstract
Lipoic acid ferulate (LAF) was synthesized and its anti-free radical ability in vitro was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonicacid) (ABTS) assays. Protective effects of LAF in stabilizing fish oil were tested, compared to antioxidants such as lipoic acid, ferulic acid and tert-butylhydroxyquinone (TBHQ) by measuring peroxide values, thiobarbituric acid reactants, p-anisidine values, nuclear magnetic resonance (NMR) spectra and gas chromatography-mass spectrometry (GC-MS) spectra of fish oil during accelerated storage (12 days, 80 °C). The inhibitory effect of these antioxidants on fish oil oxidation followed the order TBHQ ≧ LAF > ferulic acid > lipoic acid. In addition, the omega-3 polyunsaturated fatty acids were the first to be oxidized. The formation of oxidation products followed a first-order kinetic model, and the addition of LAF effectively reduced the reaction rate constants. Therefore, LAF can effectively slow down the formation of oxidative products and prolong the shelf life of fish oil.
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Affiliation(s)
- Zhiyong Xue
- Hubei Key Laboratory of Biomass Fibers and Eco-dyeing & Finishing, College of Chemistry and Chemical Engineering, Wuhan Textile University, Wuhan 430200, China
| | - Juan Liu
- Hubei Key Laboratory of Biomass Fibers and Eco-dyeing & Finishing, College of Chemistry and Chemical Engineering, Wuhan Textile University, Wuhan 430200, China
| | - Qing Li
- Hubei Key Laboratory of Biomass Fibers and Eco-dyeing & Finishing, College of Chemistry and Chemical Engineering, Wuhan Textile University, Wuhan 430200, China
| | - Yuanyuan Yao
- China-Norway Joint Lab on Fish Gut Microbiota, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yalin Yang
- China-Norway Joint Lab on Fish Gut Microbiota, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Chao Ran
- China-Norway Joint Lab on Fish Gut Microbiota, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhen Zhang
- China-Norway Joint Lab on Fish Gut Microbiota, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhigang Zhou
- China-Norway Joint Lab on Fish Gut Microbiota, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- Key Laboratory for Animal Nutrition and Feed Science of Hubei Province, Wuhan Polytechnic University, Wuhan 430000, China
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4
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Mishra SK, Belur PD, Regupathi I. Comparison of efficacy of various natural and synthetic antioxidants in stabilising the fish oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sumit Kumar Mishra
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
| | - Prasanna D. Belur
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
| | - Iyyaswami Regupathi
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
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5
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Naeli MH, Fathi M, Taghdir M, Sepandi M, Abbaszadeh S, Parastouei K. Oxidative Stabilization, Pigmentation and Photosensitization Properties of Curcumin in Vanaspati Fat System under Accelerated Oxidation and Irradiation Photooxidation Conditions. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mohammad Hossein Naeli
- Health Research Center Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Morteza Fathi
- Health Research Center Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Maryam Taghdir
- Health Research Center Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Mojtaba Sepandi
- Health Research Center Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Sepideh Abbaszadeh
- Health Research Center Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
- Department of Nutrition and Food Hygiene Faculty of Health Baqiyatallah University of Medical Sciences Tehran Iran
| | - Karim Parastouei
- Health Research Center Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
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Hrebień-Filisińska AM, Bartkowiak A. Antioxidative Effect of Sage (Salvia officinalis L.) Macerate as “Green Extract” in Inhibiting the Oxidation of Fish Oil. Antioxidants (Basel) 2021; 11:antiox11010100. [PMID: 35052604 PMCID: PMC8773343 DOI: 10.3390/antiox11010100] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 12/28/2021] [Accepted: 12/30/2021] [Indexed: 01/21/2023] Open
Abstract
The aim of the study was to assess the antioxidant effect of concentrated oil macerate of sage (M) as a “green extract” in inhibiting the oxidation of Fish Oil (FO). In the homogenization-assisted maceration process, FO was used as a solvent for the sage active substances to produce M, which was then added to FO (25% w/w) and evaluated for its effect by monitoring the level of oxidation during refrigerated and room temperature storage. The macerate also examined polyphenols, plant pigments, DPPH antioxidant potential, oxidation level and sensory quality. It was shown that the maceration process made it possible to obtain aromatized M, containing polyphenols (carnosic acid, carnosol) and pigments, but with an increased level of peroxides, free fatty acids, compared to the control oil. M showed antioxidant properties and inhibited FO oxidation. It showed the best efficiency in FO during refrigerated storage, in the third month it reduced the level of peroxides by about 9 times, compared to the control. M retains unchanged quality at refrigerated temperature for up to 3 months. Sage macerates are “green extracts” that can be used as effective natural antioxidant additives, following preparation improvements to reduce the amount of peroxide formed.
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Affiliation(s)
- Agnieszka M. Hrebień-Filisińska
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 71-459 Szczecin, Poland
- Correspondence: ; Tel.: +48-91-449-65-22
| | - Artur Bartkowiak
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 71-270 Szczecin, Poland;
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7
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Zhao P, Zhang X, Jin Y, Xu L. Long‐term stability of blends of sesame oil or soybean oil with tuna oil under daily use conditions. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Peng Zhao
- School of Biological and Chemical Engineering Qingdao Technology College Qingdao Shandong China
| | - Xin Zhang
- Qingdao Sparta Analysis & Testing Co., Ltd. Qingdao Shandong China
| | - Yan Jin
- Novasana (Taicang) Bioscience Co., Ltd. Suzhou Jiangsu China
| | - Luyan Xu
- Department of Quality Control Bohi Agricultural Science Co., Ltd. Qingdao Shandong China
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8
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Yu L, Wang Y, Wen H, Jiang M, Wu F, Tian J. Synthesis and evaluation of acetylferulic paeonol ester and ferulic paeonol ester as potential antioxidants to inhibit fish oil oxidation. Food Chem 2021; 365:130384. [PMID: 34237572 DOI: 10.1016/j.foodchem.2021.130384] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 06/10/2021] [Accepted: 06/12/2021] [Indexed: 12/22/2022]
Abstract
Acetylferulic paeonol ester (APE) and ferulic paeonol ester (FPE) were synthesized, and their structures were confirmed by NMR, mass spectra, IR and UV-vis data. The antioxidant properties of the synthesized compounds were evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and [(2-azino-bis (3-ethylbenzthiazoline)-6 -sulfonic acid] (ABTS) assay as well as the production of oxidation products (peroxides, conjugated dienes, thiobarbituric acid-reactive substances, free fatty acids and total aldehydes) in an elevated temperature (60 °C) storage trial of fish oil extracted from anchovy. Furthermore, the changes in fatty acid composition were monitored by gas chromatography-mass spectrometry. The results showed that APE was more effective in restraining fish oil oxidation compared to FPE, ferulic acid, paeonol and the commercial antioxidant-butylated hydroxytoluene (BHT). This study demonstrated molecular combinations obtained by covalent bonding two antioxidant active molecules can result in novel compounds with enhanced antioxidant activities.
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Affiliation(s)
- Lijuan Yu
- Fish Nutrition and Feed Division, Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China
| | - Yang Wang
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hua Wen
- Fish Nutrition and Feed Division, Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China.
| | - Ming Jiang
- Fish Nutrition and Feed Division, Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China
| | - Fan Wu
- Fish Nutrition and Feed Division, Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China
| | - Juan Tian
- Fish Nutrition and Feed Division, Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China
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9
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Jiang Y, Yang X, Jin H, Feng X, Tian F, Song Y, Ren Y, Man C, Zhang W. Shelf-life prediction and chemical characteristics analysis of milk formula during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111268] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Hrebień‐Filisińska A. Application of natural antioxidants in the oxidative stabilization of fish oils: A mini‐review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15342] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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11
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Hrebień-Filisińska AM, Bartkowiak A. The Use of Sage Oil Macerates ( Salvia officinalis L.) for Oxidative Stabilization of Cod Liver Oil in Bulk Oil Systems. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:4971203. [PMID: 33490231 PMCID: PMC7787816 DOI: 10.1155/2020/4971203] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 11/18/2020] [Accepted: 11/23/2020] [Indexed: 11/18/2022]
Abstract
The aim of the study was to investigate the antioxidant properties of sage oil macerates (M) in cod liver oil (CLO) during process oxidation catalyzed by UV radiation. CLO was not only subject to oxidative stabilization but also used as a solvent for active ingredients of sage. Macerates were obtained by combining the sage with CLO, homogenization, maceration, and filtration. The effect of different maceration times (0, 3, 6, 8, 10, 13, and 15 days) and different concentrations of macerate addition (5%, 10%, 25%, and 50%) on the CLO oxidation degree, which was determined by peroxide value (PV), anisidine value (AV), and Totox index, was evaluated. Additionally, the total content of polyphenols in macerates by the Folin-Ciocalteu method, antioxidant activity DPPH, and color was determined. The macerates showed antioxidant properties in CLO. The best effect was shown by the initial macerate (maceration time 0, M0), which in 25% concentration significantly inhibited oxidative processes in CLO. It was also characterized by high content of polyphenols and antioxidant activity of DPPH. Sage macerates can effectively inhibit oxidation of fish oils and prolong their durability.
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Affiliation(s)
- Agnieszka M. Hrebień-Filisińska
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 71-459 Szczecin, Poland
| | - Artur Bartkowiak
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 71-270 Szczecin, Poland
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12
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Tai K, Rappolt M, Mao L, Gao Y, Yuan F. Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids. Food Chem 2020; 326:126973. [PMID: 32413757 DOI: 10.1016/j.foodchem.2020.126973] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 05/02/2020] [Accepted: 05/02/2020] [Indexed: 12/11/2022]
Abstract
The aim of this study was to substitute part of soybean phospholipid (SPC) with hydrogenated soybean phospholipid (HSPC) in curcumin-loaded liposomes (Cur-LP), in order to further enhance stability and release performances of curcumin. When the SPC/HSPC mass ratio changed from 10:0 to 5:5, vesicle size, encapsulation efficiency and alkali resistance of curcumin increased, although a small decrease in centrifugal stability was observed. Salt stability became worse as more HSPC was used (3:7 and 0:10). Owing storage at 4 °C and 25 °C, Cur-LP at a SPC/HSPC mass ratio of 5:5 performed well considering vesicle size, lipid oxidation and curcumin retention. These vesicles displayed also the best sustained-release performance in simulated digestion, attributed to the tighter lipid packing in membranes as indicated by fluorescence probes, DSC and FTIR. This study can guide the development of a Cur-LP product with improved shelf-life stability by using HSPC.
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Affiliation(s)
- Kedong Tai
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Michael Rappolt
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Like Mao
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yanxiang Gao
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Fang Yuan
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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13
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Ramírez-Carrasco P, Paredes-Toledo J, Romero-Hasler P, Soto-Bustamante E, Díaz-Calderón P, Robert P, Giménez B. Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés. Antioxidants (Basel) 2020; 9:antiox9080735. [PMID: 32796756 PMCID: PMC7463781 DOI: 10.3390/antiox9080735] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/05/2020] [Accepted: 08/07/2020] [Indexed: 12/01/2022] Open
Abstract
Beeswax-based organogels were formulated with linseed oil and curcumin according to a statistical design to increase the oxidative stability of spreadable meat products (pâté) where these organogels (OGCur) were incorporated as fat substitutes. The organogels obtained under optimal conditions (9.12% beeswax, 0.54% curcumin) showed a mechanical strength similar to pork backfat determined by back extrusion and high oil binding capacity (OBC; over 90%). The incorporation of curcumin at this concentration did not lead to any change in the arrangement of the crystal network, OBC, and mechanical, thermal, or rheological properties of the organogels. Beeswax organogels with and without curcumin, with a β’ orthorhombic subcell structure, showed a predominant elastic behavior and a melting event wider and shifted to lower temperatures than pure beeswax, suggesting a plasticizer effect of the oil in the wax crystals. The oxidative stability of the organogels under accelerated oxidation conditions increased due to the incorporation of curcumin. A decrease in the curcumin content was found from day 4 at 60 °C, together with a significantly lower formation of both peroxides and malonaldehyde. When pork backfat was partially or totally replaced by OGCur in pâtés, a noticeable protective effect of curcumin against lipid oxidation was found during chilled storage
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Affiliation(s)
- Patricia Ramírez-Carrasco
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, 8380494 Santiago, Chile; (P.R.-C.); (P.R.)
| | - Javier Paredes-Toledo
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Av. Ecuador 3769, Estación Central, 9170124 Santiago, Chile;
| | - Patricio Romero-Hasler
- Departamento de Química Orgánica y Fisicoquímica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, 8380494 Santiago, Chile; (P.R.-H.); (E.S.-B.)
| | - Eduardo Soto-Bustamante
- Departamento de Química Orgánica y Fisicoquímica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, 8380494 Santiago, Chile; (P.R.-H.); (E.S.-B.)
| | - Paulo Díaz-Calderón
- Biopolymer Research & Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de los Andes, Avda. Monseñor Álvaro del Portillo 12,455, Las Condes, 7620001 Santiago, Chile;
- Centro de Investigación e Innovación Biomédica, Facultad de Medicina, Universidad de los Andes, Avda. Monseñor Álvaro del Portillo 12,455, Las Condes, 7620001 Santiago, Chile
| | - Paz Robert
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, 8380494 Santiago, Chile; (P.R.-C.); (P.R.)
| | - Begoña Giménez
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Av. Ecuador 3769, Estación Central, 9170124 Santiago, Chile;
- Correspondence:
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14
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Xu J, Zhou L, Weng Q, Xiao L, Li Q. Curcumin analogues attenuate Aβ 25-35-induced oxidative stress in PC12 cells via Keap1/Nrf2/HO-1 signaling pathways. Chem Biol Interact 2019; 305:171-179. [PMID: 30946834 DOI: 10.1016/j.cbi.2019.01.010] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2018] [Revised: 12/21/2018] [Accepted: 01/06/2019] [Indexed: 12/24/2022]
Abstract
Beta-amyloid (Aβ) has pivotal functions in the pathogenesis of Alzheimer's Disease (AD). In the present study, we adopted an vitro model that involved Aβ25-35-induced oxidative damage in PC12 cells. Aβ25-35 (10 μΜ) treatment for 24 h induced significant cell death and oxidative stress in PC12 cells, as evidenced by cell viability reduction, LDH release, ROS accumulation and increased production MDA. (1E,4E)-1, 5-bis(4-hydroxy-3-methoxyphenyl) penta-1, 4-dien-3-one (CB) and (1E, 4E)-1-(3, 4-dimethoxyphenyl)-5-(4-hydroxy-3, 5-dime-thoxyphenyl) Penta-1, 4-dien-3-one (FE), two Curcumin (Cur) analogues displayed neuroprotective effects against Aβ25-35-induced oxidative damage and cellular apoptosis in PC12 cells. Here, we investigated three different treatment ways of CB and FE. It was interesting that post-treatment of CB and FE (restoring way) showed similar effect to the preventive way, while attenuating way did not show any protective effect. We found that low dose CB and FE increased transcriptional factor NF-E2-related factor 2 (Nrf2)/hemo oxygenase 1 (HO-1) protein expression and decreased Kelch-like ECH-associated protein 1 (Keap1) in PC 12 cells. In addition, CB and FE promoted the translation of Nrf2 into nuclear and enhanced the activity of superoxide dismutase (SOD)/catalase, which confirmed cytoprotection against Aβ25-35-induced oxidative damage. Moreover, CB and FE could increase Bcl-2 expression level, decrease the level of Bax and Cyt-c in Aβ25-35-treated PC12 cells. Ultimately, the neuroprotective effect of CB and FE provides a pharmacological basis for its clinical use in prevention and treatment of AD.
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Affiliation(s)
- Jialin Xu
- College of Pharmaceutical Science, Zhejiang University of Technology, 18 Chaowang Road, Hangzhou, Zhejiang, 310014, PR China
| | - Leilei Zhou
- Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals, Zhejiang University of Technology, 18 Chaowang Road, Hangzhou, Zhejiang, 310014, PR China
| | - Qi Weng
- College of Pharmaceutical Science, Zhejiang University of Technology, 18 Chaowang Road, Hangzhou, Zhejiang, 310014, PR China
| | - Linxia Xiao
- Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals, Zhejiang University of Technology, 18 Chaowang Road, Hangzhou, Zhejiang, 310014, PR China
| | - Qingyong Li
- College of Pharmaceutical Science, Zhejiang University of Technology, 18 Chaowang Road, Hangzhou, Zhejiang, 310014, PR China; Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals, Zhejiang University of Technology, 18 Chaowang Road, Hangzhou, Zhejiang, 310014, PR China.
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Liang T, Sun G, Cao L, Li J, Wang L. Rheological behavior of film-forming solutions and film properties from Artemisia sphaerocephala Krasch. gum and purple onion peel extract. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.055] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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