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Rahim M, Imran M, Khan FA, Al-Asmari F, Mosa OF, Almalki RS, Zongo E. Omega-3-Enriched and Oxidative Stable Mayonnaise Formulated with Spray-Dried Microcapsules of Chia and Fish Oil Blends. ACS OMEGA 2024; 9:8221-8228. [PMID: 38405494 PMCID: PMC10882700 DOI: 10.1021/acsomega.3c08807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 01/17/2024] [Accepted: 01/24/2024] [Indexed: 02/27/2024]
Abstract
There is a growing demand for nutritious food products that contain specific ingredients, such as long-chain polyunsaturated fatty acids (LCPUFAs). In the case of LCPUFAs, protection against lipid peroxidation is difficult, and microencapsulation emerges as an alternative. The aim of this research work is to develop mayonnaise containing spray-dried microcapsules (SDM). Fortified mayonnaise was developed using various treatments such as (T1) incorporating chia seed oil (CSO), (T2) incorporating fish oil (FO), (T3) incorporating blend of chia and fish oil, (T4) incorporating the SDM of CSO, (T5) incorporating the SDM of FO, and (T6) incorporating the SDM of chia and fish oil blend as well as controls. Thereafter, during the 15-day storage period, the fatty acids (FAs) composition, free fatty acids (FFAs), peroxide value (PV), and sensory properties of fortified mayonnaise were examined every 5 days. The overall results showed that the oxidative stability of mayonnaise formulated with SDM has been improved, and it can be used as a fortifying agent in the processing of many food products. Treatments containing SDM of up to 4% did not differ from the control in sensory analysis. Sensory scores of SDM samples showed a slight decrease in off-flavor scores and were in an acceptable range. Therefore, SDM developed from CSO and FO blends can be recommended for supplementation in different food products for long-time storage.
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Affiliation(s)
- Muhammad
Abdul Rahim
- Department
of Food Science & Nutrition, Faculty of Medicine and Allied Health
Sciences, Times Institute, Multan 60700, Pakistan
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Muhammad Imran
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Faima Atta Khan
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
- University
Institute of Diet & Nutritional Sciences, The University of Lahore, Sargodha Campus, Punjab 40100, Pakistan
| | - Fahad Al-Asmari
- Department
of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Kingdom of Saudi Arabia
| | - Osama F. Mosa
- Public
Health Department, Health Sciences College at Lieth, Umm Al-Qura University, Makkah 24231, Saudi Arabia
| | - Riyadh S. Almalki
- Department
of Pharmacology and Toxicology, Faculty of Pharmacy, Umm AL-Qura University, KSA, Makkah 21421, Saudi Arabia
| | - Eliasse Zongo
- Laboratoire
de Recherche et d’Enseignement en Santé et Biotechnologies
Animales, Université Nazi BONI, Bobo Dioulasso 01 BP 1091, Burkina Faso
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2
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Rahmani-Manglano NE, Guadix EM, Yesiltas B, Prieto C, Lagaron JM, Jacobsen C, García-Moreno PJ. Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing. Food Chem 2024; 431:137157. [PMID: 37611360 DOI: 10.1016/j.foodchem.2023.137157] [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: 04/12/2023] [Revised: 08/02/2023] [Accepted: 08/13/2023] [Indexed: 08/25/2023]
Abstract
The influence of the encapsulation technology (spray-drying, mono- or coaxial electrospraying assisted by pressurized gas, EAPG) and the oil load (13, 26 or 39 wt%) on the oxidative stability of: i) fish oil-loaded capsules, and ii) capsule-fortified salad dressings were investigated. The highest encapsulation efficiency (EE > 83%) was achieved by the emulsion-based encapsulation methods (e.g., spray-drying and monoaxial EAPG), irrespective of the oil load. Nonetheless, monoaxially EAPG capsules were the most oxidized during storage due to their increased surface-to-volume ratio. On the contrary, non-emulsion-based coaxial EAPG resulted in low lipid oxidation after processing and subsequent storage. The oxidative stability of the capsule-fortified salad dressings correlated well with that of the encapsulates, with the dressing fortified with the coaxially EAPG capsules showing significantly lower levels of oxidation. Our results show that the fortification approach (e.g., emulsion or non-emulsion-based delivery systems) significantly influenced the oxidative stability of the enriched food matrix.
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Affiliation(s)
| | - Emilia M Guadix
- Department of Chemical Engineering, University of Granada, Granada, Spain
| | - Betül Yesiltas
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Cristina Prieto
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Valencia, Spain
| | - Jose M Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Valencia, Spain
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
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Maheswari V, Babu PAS. Phlorotannin and its Derivatives, a Potential Antiviral Molecule from Brown Seaweeds, an Overview. RUSSIAN JOURNAL OF MARINE BIOLOGY 2022; 48:309-324. [PMID: 36405241 PMCID: PMC9640822 DOI: 10.1134/s1063074022050169] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 02/10/2022] [Accepted: 03/24/2022] [Indexed: 05/31/2023]
Abstract
Research on seaweeds provides a continual discovery of natural bioactive compounds. The review presents new information on studies of the potential and specific antiviral action of phlorotannin and their derivatives from marine brown algae. Phlorotannin is a polyphenolic derivative and a secondary metabolite from marine brown algae which exhibits a high quality of biological properties. Phlorotannin has a variety of biological activities that include antioxidant, anticancer, antiviral, anti-diabetic, anti-allergic, antibacterial, antihypertensive and immune modulating activities. These phlorotannin properties were revealed by various biochemical and cell-based assays in vitro. This distinctive polyphenol from the marine brown algae may be a potential pharmaceutical and nutraceutical compound. In this review, the extraction, quantification, characterization, purification, and biological applications of phlorotannin are discussed, and antiviral potential is described in detail.
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Affiliation(s)
- V. Maheswari
- Department of Biotechnology, Vel Tech Rangarajan Dr. Sagunthala R&D Institute of Science and Technology, 600062 Avadi, Chennai, Tamilnadu India
| | - P. Azhagu Saravana Babu
- Department of Biotechnology, Vel Tech Rangarajan Dr. Sagunthala R&D Institute of Science and Technology, 600062 Avadi, Chennai, Tamilnadu India
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4
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Mahfoudhi N, Isseoui M, Rezig L, Ksouri R. Enrichment of Yogurt with Encapsulated Fish Oil by Complex Coacervation Using Almond Gum and Gelatin as Wall Materials. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2119116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Nesrine Mahfoudhi
- Department of Biotechnology, Faculty of Science and Technology of Sidi Bouzid, University of Kairouan, Sidi Bouzid, Tunisia
- Laboratory of Medicinal and Aromatic Plants, Biotechnology Center of Borj Cedria, Tunis, Tunisia
| | - Manel Isseoui
- Department of Biotechnology, Faculty of Science and Technology of Sidi Bouzid, University of Kairouan, Sidi Bouzid, Tunisia
- Lab‐NAFS ‘Nutrition ‐ Functional Food & Vascular Health’, Faculty of Medicine, University of Monastir, Monastir, Tunisia
| | - Leila Rezig
- National Institute of Applied Sciences and Technology, University of Carthage, Tunis, Tunisia
- High Institute of Food Industries, University of Carthage, Tunis, Tunisia
| | - Riadh Ksouri
- Department of Biotechnology, Faculty of Science and Technology of Sidi Bouzid, University of Kairouan, Sidi Bouzid, Tunisia
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5
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Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils. SUSTAINABILITY 2022. [DOI: 10.3390/su14020849] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.
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6
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Wang J, Han L, Wang D, Sun Y, Huang J, Shahidi F. Stability and stabilization of omega-3 oils: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Effect of marine sulfated polysaccharides derived from Persian Gulf seaweeds on Oncorhynchus mykiss oil stability under accelerated storage conditions. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102553] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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8
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Savaghebi D, Ghaderi-Ghahfarokhi M, Barzegar M. Encapsulation of Sargassum boveanum Algae Extract in Nano-liposomes: Application in Functional Mayonnaise Production. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02638-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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Development of kafirin-based nanocapsules by electrospraying for encapsulation of fish oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110297] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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10
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Yesiltas B, García-Moreno PJ, Sørensen ADM, Soria Caindec AM, Hyldig G, Anankanbil S, Guo Z, Jacobsen C. Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability. Food Chem 2020; 341:128141. [PMID: 33039737 DOI: 10.1016/j.foodchem.2020.128141] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2020] [Revised: 09/16/2020] [Accepted: 09/16/2020] [Indexed: 11/25/2022]
Abstract
Enrichment of mayonnaise using delivery emulsions (DEs) containing 70% fish oil versus neat fish oil was investigated. DEs were produced with combined use of sodium caseinate, diacetyl tartaric acid esters of mono- and diglycerides (DATEM), and/or modified DATEMs with different length (C12 or C14) and covalently attached caffeic acid. Physical and oxidative stability of the mayonnaises were analyzed based on parameters including droplet size, viscosity, peroxide value, volatile compounds, and sensory properties. DEs addition to mayonnaise resulted in larger droplets and lower viscosity compared to neat fish oil. However, zeta potential was higher in mayonnaises with DEs containing DATEMs. Mayonnaise containing DATEM C14 had higher protein surface load leading to a thicker interfacial layer, lower formation of hexanal, (E)-2-hexenal, and (E)-2-heptenal as well as lower rancid odour intensity compared to mayonnaise containing DATEM and free caffeic acid, and thus benefitted from the location of the antioxidant at the interface.
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Affiliation(s)
- Betül Yesiltas
- National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | - Pedro J García-Moreno
- National Food Institute, Technical University of Denmark, Lyngby, Denmark; Department of Chemical Engineering, University of Granada, Granada, Spain
| | | | | | - Grethe Hyldig
- National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | | | - Zheng Guo
- Department of Engineering, Aarhus University, Aarhus, Denmark
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Lyngby, Denmark.
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11
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Cassani L, Gomez-Zavaglia A, Jimenez-Lopez C, Lourenço-Lopes C, Prieto MA, Simal-Gandara J. Seaweed-based natural ingredients: Stability of phlorotannins during extraction, storage, passage through the gastrointestinal tract and potential incorporation into functional foods. Food Res Int 2020; 137:109676. [PMID: 33233253 DOI: 10.1016/j.foodres.2020.109676] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 08/03/2020] [Accepted: 09/06/2020] [Indexed: 12/13/2022]
Abstract
Adding value to seaweed by extracting their different bioactive compounds and incorporating them into foods represent an interesting and strategic approach to diversify the functional foods offer. However, once harvested, fresh seaweed must overcome a sequence of crucial steps to confer their biological activity. Pre-processing operations and extraction processes, as well as long-term storage, play important roles in improving or decreasing the phlorotannins content. In their way to the gut (biological target), phlorotannins are exposed to the human gastrointestinal tract (GIT), where the physiological pH and digestive enzymes can significantly affect the phlorotannins' stability and thus, alter their biological activity. Besides, the subsequent incorporation into foodstuffs could be limited due to sensory issues, as tannins have been associated with astringency and bitter taste, and thus effective phlorotannins doses may negatively affect the sensory attributes of foods. These drawbacks expose the need of applying smart strategies to develop a final product providing the necessary protective mechanisms to maintain the active molecular form of phlorotannins up to the consumption time, also controlling their release upon arrival to the gut. In this context, the impact of these technological processes (from pre-processing to the passage through the GIT) on phlorotannins stability, as well as the innovative developed approaches to overcome these issues will be deeply discussed in this review. Besides, recent findings related to the phlorotannins' health benefits will be pointed out. Special attention on the potential incorporation of phlorotannins into functional foods will be also put it on.
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Affiliation(s)
- Lucia Cassani
- Research Group of Food Engineering, Faculty of Engineering, National University of Mar del Plata, RA7600 Mar del Plata, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
| | - Andrea Gomez-Zavaglia
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Cecilia Jimenez-Lopez
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Catarina Lourenço-Lopes
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain
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12
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Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts. Foods 2020; 9:foods9080997. [PMID: 32722352 PMCID: PMC7466192 DOI: 10.3390/foods9080997] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 07/21/2020] [Accepted: 07/22/2020] [Indexed: 11/16/2022] Open
Abstract
This work aimed to study the physical, structural, and sensory properties of a traditional full-fat mayonnaise (≈ 80% oil) enriched with an olive leaf phenolic extract, added as either free extract or encapsulated in alginate/pectin microparticles. Physical characterization of the mayonnaise samples was investigated by particle size, viscosity, lubricant properties, and color; a sensory profile was also developed by a quantitative descriptive analysis. The addition of the extract improved the dispersion degree of samples, especially when the olive leaf extract-loaded alginate/pectin microparticles were used. The encapsulated extract affected, in turn, the viscosity and lubricant properties. In particular, both of the enriched samples showed a lower spreadability and a higher salty and bitter perception, leading to a reduced overall acceptability. The results of this study could contribute to understanding the effects of the enrichment of emulsified food systems with olive by-product phenolic extracts, both as free and encapsulated forms, in order to enhance real applications of research outcomes for the design and development of healthy and functional formulated foods.
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Zhong B, Robinson NA, Warner RD, Barrow CJ, Dunshea FR, Suleria HA. LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential. Mar Drugs 2020; 18:E331. [PMID: 32599953 PMCID: PMC7344666 DOI: 10.3390/md18060331] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 06/19/2020] [Accepted: 06/21/2020] [Indexed: 01/24/2023] Open
Abstract
Seaweed is an important food widely consumed in Asian countries. Seaweed has a diverse array of bioactive compounds, including dietary fiber, carbohydrate, protein, fatty acid, minerals and polyphenols, which contribute to the health benefits and commercial value of seaweed. Nevertheless, detailed information on polyphenol content in seaweeds is still limited. Therefore, the present work aimed to investigate the phenolic compounds present in eight seaweeds [Chlorophyta (green), Ulva sp., Caulerpa sp. and Codium sp.; Rhodophyta (red), Dasya sp., Grateloupia sp. and Centroceras sp.; Ochrophyta (brown), Ecklonia sp., Sargassum sp.], using liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS). The total phenolic content (TPC), total flavonoid content (TFC) and total tannin content (TTC) were determined. The antioxidant potential of seaweed was assessed using a 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, a 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenging assay and a ferric reducing antioxidant power (FRAP) assay. Brown seaweed species showed the highest total polyphenol content, which correlated with the highest antioxidant potential. The LC-ESI-QTOF-MS/MS tentatively identified a total of 54 phenolic compounds present in the eight seaweeds. The largest number of phenolic compounds were present in Centroceras sp. followed by Ecklonia sp. and Caulerpa sp. Using high-performance liquid chromatography-photodiode array (HPLC-PDA) quantification, the most abundant phenolic compound was p-hydroxybenzoic acid, present in Ulva sp. at 846.083 ± 0.02 μg/g fresh weight. The results obtained indicate the importance of seaweed as a promising source of polyphenols with antioxidant properties, consistent with the health potential of seaweed in food, pharmaceutical and nutraceutical applications.
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Affiliation(s)
- Biming Zhong
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (B.Z.); (R.D.W.); (F.R.D.)
| | - Nicholas A. Robinson
- Sustainable Aquaculture Laboratory-Temperate and Tropical (SALTT), School of BioSciences, The University of Melbourne, Parkville, VIC 3010, Australia;
- Norwegian Institute of Food, Fisheries and Aquaculture Research (Nofima), NO-1431 Ås, Norway
| | - Robyn D. Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (B.Z.); (R.D.W.); (F.R.D.)
| | - Colin J. Barrow
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC 3217, Australia;
| | - Frank R. Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (B.Z.); (R.D.W.); (F.R.D.)
| | - Hafiz A.R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (B.Z.); (R.D.W.); (F.R.D.)
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC 3217, Australia;
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Rahmani-Manglano NE, González-Sánchez I, García-Moreno PJ, Espejo-Carpio FJ, Jacobsen C, Guadix EM. Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise. Foods 2020; 9:foods9050545. [PMID: 32365987 PMCID: PMC7278592 DOI: 10.3390/foods9050545] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/20/2020] [Accepted: 04/21/2020] [Indexed: 11/16/2022] Open
Abstract
The influence of the carbohydrate-based wall matrix (glucose syrup, GS, and maltodextrin, MD21) and the storage temperature (4 °C or 25 °C) on the oxidative stability of microencapsulated fish oil was studied. The microcapsules (ca. 13 wt% oil load) were produced by spray-drying emulsions stabilized with whey protein hydrolysate (WPH), achieving high encapsulation efficiencies (>97%). Both encapsulating materials showed an increase in the oxidation rate with the storage temperature. The GS-based microcapsules presented the highest oxidative stability regardless of the storage temperature with a peroxide value (PV) of 3.49 ± 0.25 meq O2/kg oil and a content of 1-penten-3-ol of 48.06 ± 9.57 ng/g oil after six weeks of storage at 4 °C. Moreover, low-fat mayonnaise enriched with GS-based microcapsules loaded with fish oil and containing WPH as a film-forming material (M-GS) presented higher oxidative stability after one month of storage when compared to low-fat mayonnaise enriched with either a 5 wt% fish oil-in-water emulsion stabilized with WPH or neat fish oil. This was attributed to a higher protective effect of the carbohydrate wall once the microcapsules were incorporated into the mayonnaise matrix.
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Affiliation(s)
- Nor E. Rahmani-Manglano
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
| | - Irene González-Sánchez
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
| | - Pedro J. García-Moreno
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
- Correspondence: ; Tel.: +34-958-2410-10 (ext. 20624)
| | - F. Javier Espejo-Carpio
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
| | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Lyngby, Denmark;
| | - Emilia M. Guadix
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
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15
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Oxidative stability and physical properties of mayonnaise fortified with zein electrosprayed capsules loaded with fish oil. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.07.019] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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