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Cancalon M, Hemery YM, Barouh N, Baréa B, Berton-Carabin C, Birault L, Durand E, Villeneuve P, Bourlieu-Lacanal C. Comparison of the effect of various sources of saturated fatty acids on infant follow-on formulas oxidative stability and nutritional profile. Food Chem 2023; 429:136854. [PMID: 37531873 DOI: 10.1016/j.foodchem.2023.136854] [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: 03/08/2023] [Revised: 07/06/2023] [Accepted: 07/09/2023] [Indexed: 08/04/2023]
Abstract
Fortification of infant follow-on formulas (IFF) with docosahexaenoic acid (DHA), which is prone to lipid oxidation, is required by European regulation. This study aimed to identify lipid formulation parameters that improve the nutritional profile and oxidative stability of IFF. Model IFF were formulated using different lipid and emulsifier sources, including refined (POM) or unrefined red palm oil (RPOM), coconut oil (COM), dairy fat (DFOM), soy lecithin, and dairy phospholipids (DPL). After an accelerated storage, RPOM and DFOM with DPL had improved oxidative stability compared to other IFF. Specifically, they had a peroxide value twice lower than POM and 20% less loss of tocopherols for DFOM-DPL. This higher stability was mainly explained by the presence of compounds such as carotenoids in RPOM and sphingomyelin in DFOM-DPL very likely acting synergistically with tocopherols. Incorporation of dairy lipids and carotenoids into DHA-enriched IFF compositions seems promising to enhance their stability and nutritional quality.
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Affiliation(s)
- Mathilde Cancalon
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France; UMR IATE, UM Montpellier, INRAE, Institut Agro, F34060 Montpellier, France
| | - Youna M Hemery
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France; IRD, UMR Qualisud, F34398 Montpellier, France
| | - Nathalie Barouh
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Bruno Baréa
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Claire Berton-Carabin
- INRAE, UR1268 BIA, F44300 Nantes, France; Wageningen University & Research, Laboratory of Food Process Engineering, 6700AA Wageningen, the Netherlands
| | | | - Erwann Durand
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France.
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2
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Beltrame G, Ahonen E, Damerau A, Gudmundsson HG, Haraldsson GG, Linderborg KM. Lipid Structure Influences the Digestion and Oxidation Behavior of Docosahexaenoic and Eicosapentaenoic Acids in the Simulated Digestion System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37338276 DOI: 10.1021/acs.jafc.3c02207] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/21/2023]
Abstract
Omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are essential for human health but prone to oxidation. While esterification location is known to influence the stability of omega-3 in triacylglycerols (TAGs) in oxidation trials, their oxidative behavior in the gastrointestinal tract is unknown. Synthesized ABA- and AAB-type TAGs containing DHA and EPA were submitted to static in vitro digestion for the first time. Tridocosahexaenoin and DHA as ethyl esters were similarly digested. Digesta were analyzed by gas chromatography, liquid chromatography-mass spectrometry, and nuclear magnetic resonance spectroscopy. Besides the formation of di- and monoacylglycerols, degradation of hydroperoxides was detected in ABA- and AAB-type TAGs, whereas oxygenated species increased in tridocosahexaenoin. Ethyl esters were mainly unaffected. EPA was expectedly less susceptible to oxidation prior to and during the digestion process, particularly in sn-2. These results are relevant for the production of tailored omega-3 structures to be used as supplements or ingredients.
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Affiliation(s)
- Gabriele Beltrame
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Eija Ahonen
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Annelie Damerau
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | | | | | - Kaisa M Linderborg
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
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3
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Yu Z, Ye L, He Y, Lu X, Chen L, Dong S, Xiang X. Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling. Food Chem 2023; 424:136310. [PMID: 37229895 DOI: 10.1016/j.foodchem.2023.136310] [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: 11/30/2022] [Revised: 04/24/2023] [Accepted: 05/03/2023] [Indexed: 05/27/2023]
Abstract
The formation of volatiles in high-fat foods is strongly influenced by the composition and structure of lipids. The relationship between key variable lipid species and characteristic volatiles were performed by lipidomics and flavoromics to resolve the pathways of volatiles in preserved egg yolk (PEY) during pickling. The results showed that the formation of nonanal and benzaldehyde at early stage possibly derived from oleic acid sited at Sn-1 in TG(18:1_18:2_20:4), Sn-2 in PE(22:6_18:1), and linoleic acid bonded at Sn-2 in TG(18:1_18:2_20:4), respectively. 1-octen-3-ol may be formed from linoleic acid located at Sn-2 in TG(18:1_18:2_20:4) and arachidonic acid sited at Sn-3 in TG(18:1_18:2_20:4). Indole was formed through TGs(16:0_16:1_20:1;16:1_18:1_22:1;23:0_18:1_18:1) at the later stage, and acetophenone through TGs(14:0_20:0_20:4;14:0_15:0_18:1; 16:0_16:0_22:6), PCs(24:0_18:1;O-18:1_18:2), PEs(P-18:1_20:4;P-18:1_22:6) and SPH(d18:0) during whole process of pickling. Our study provides a deep and precise insight for the formation pathways of characteristic volatiles in PEY through lipids degradation during pickling at the molecular level.
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Affiliation(s)
- Zhuosi Yu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Lin Ye
- College of Food Science and Engineering, Tarim University, Alar, Xinjiang, China
| | - Yating He
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Xinhong Lu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Le Chen
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Shiqin Dong
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Xiaole Xiang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China.
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4
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Li J, Zhang S, Kuang Y, Bi Y, Wang H. A review on losses and transformation mechanisms of common antioxidants. J AM OIL CHEM SOC 2023. [DOI: 10.1002/aocs.12684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Jun Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Shuning Zhang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Yongyan Kuang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Yanlan Bi
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Hongyan Wang
- College of Chemistry and Chemical Engineering Henan University of Technology Zhengzhou Henan China
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5
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Damerau A, Ahonen E, Kortesniemi M, Gudmundsson HG, Yang B, Haraldsson GG, Linderborg KM. Docosahexaenoic acid in regio- and enantiopure triacylglycerols: Oxidative stability and influence of chiral antioxidant. Food Chem 2023; 402:134271. [DOI: 10.1016/j.foodchem.2022.134271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 08/01/2022] [Accepted: 09/12/2022] [Indexed: 10/14/2022]
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6
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Positional Distribution of Fatty Acids in Processed Chinook Salmon Roe Lipids Determined by 13C Magnetic Resonance Spectroscopy (NMR). MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28010454. [PMID: 36615643 PMCID: PMC9824307 DOI: 10.3390/molecules28010454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/23/2022] [Accepted: 12/26/2022] [Indexed: 01/06/2023]
Abstract
Recently, there has been great interest in the lipidomic of marine lipids and their potential health benefits. Processing of seafood products can potentially modify the characteristics and composition of lipids. The present study investigated the effect of processing methods (salting and fermentation) on the positional distribution of fatty acids of Chinook salmon roe using 13C nuclear magnetic resonance spectroscopy (NMR). The NMR analysis provided information on the carbonyl atom, double bond/olefinic, glycerol backbone, aliphatic group, and chain ending methyl group regions. The obtained data showed that docosahexaenoic acid (DHA) is the main fatty acid esterified at the sn-2 position of the triacylglycerides (TAGs), while other fatty acids, such as eicosapentaenoic acid (EPA) and stearidonic acid (SDA), were randomly distributed or preferentially esterified at the sn-1 and sn-3 positions. Fermentation of salmon roe was found to enrich the level of DHA at the sn-2 position of the TAG. The processing of roe by both salt drying and fermentation did not appear to affect the proportion of EPA at the sn-2 position. This present study demonstrated that fish roe processing can enhance the proportion of DHA at the sn-2 position and potentially improve its bioavailability.
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7
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Mungure TE, Farouk MM, Carne A, Staincliffe M, Stewart I, Jowett T, Bhat ZF, Bekhit AEDA. Understanding the influence of PEF treatment on minerals and lipid oxidation of wet- and dry-aged venison M. longissimus dorsi muscle. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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8
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Effect of triacylglycerol structure on the antioxidant activity of γ-oryzanol. Food Chem 2022; 370:130974. [PMID: 34500298 DOI: 10.1016/j.foodchem.2021.130974] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 08/09/2021] [Accepted: 08/27/2021] [Indexed: 11/22/2022]
Abstract
In this study, the triacylglycerol structure of vegetable oils was removed and the effects of this removal were observed on the antioxidant efficiency of γ-oryzanol. A sigmoidal-model was used for calculating kinetic parameters relevant to the initiation and propagation phases during the peroxidation of soybean, corn, sesame, and olive oils as well as their fatty acid methyl esters. Removing the triacylglycerol structure caused an increase in the antioxidant activity of γ-oryzanol (26.49%) by affecting both inhibitory mechanisms, i.e. hydrogen-donating (7.80%) and electron-transfer (14.72%). Unexpectedly, the antioxidant performance of γ-oryzanol continued even when the induction period had ended. During the propagation phase, the highest antioxidant activity was observed in the fatty acid methyl esters of soybean oil (3.86) based on hydroperoxides decomposition. An evaluation of how the endergonic activated complexes formed could indicate that the removal of the triacylglycerol structure increased the effective collisions between the γ-oryzanol molecules and free radicals.
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9
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Synthesis of symmetrical medium- and long-chain triacylglycerols rich in arachidonic acid at sn-2 position for infant formula. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101344] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100045] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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Estiasih T, Marianty R, Ahmadi K. Characteristics and emulsifying properties of structured phospholipids from palm pressed fiber and omega-3 fatty acid concentrates from by-products of fish processing by enzymatic acidolysis. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3689-3700. [PMID: 34471293 DOI: 10.1007/s13197-020-04827-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/21/2020] [Accepted: 09/24/2020] [Indexed: 10/23/2022]
Abstract
The synthesis of structured phospholipids (SPLs) containing ω-3 fatty acids was carried out through enzymatic acidolysis reactions using lipase from Rhizomucor miehei between palm pressed fiber phospholipids (PPF PL) with four ω-3 fatty acid concentrates as different acyl sources. The purity of SPLs increased compared to original PPF PLs. The degree of ω-3 fatty acid incorporation to the SPLs was different that depended on the sources of acyl. The highest degree of incorporation was in PE (phosphatidylethanolamine). The phenomenon of acyl migration of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was found from the sn-1 to the sn-2 position of the PE. This acyl migration occurred at all four SPLs. Modification of PLs made better emulsifying properties for oil in water emulsion system, compared to PPF PL. The increase in the HLB (hydrophilic-lipophilic balance) value, EAI (emulsifying activity index), and ESI (emulsion stability index) of SPLs compared to PPF PL was supposed to relate to an increase in polarity. The composition of more polar PLs (PC/phosphatidylcholine, PE, PG/phosphatidylglycerol, and PA/phosphatidic acid) in the four SPLs is higher than that of PPF PL. The sources of acyl also affected the emulsifying properties of four SPLs.
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Affiliation(s)
- Teti Estiasih
- Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, Indonesia
| | - Renita Marianty
- Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, Indonesia
| | - Kgs Ahmadi
- Department of Agroindustrial Technology, Faculty of Agriculture, Tribhuwana Tunggadewi University, Jl. Tlogowarna, Tlogomas, Malang, Indonesia
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12
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13
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Zhang M, Lu W, Yang H, Zheng P, Xie H, Chen K, Xue J, Shen Q. Lipidomics study on the molecular changes of eicosapentaenoic and docosahexaenoic acyl structured glycerides during enzyme-catalysis and chemocatalysis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Toorani MR, Farhoosh R, Golmakani M, Sharif A. Thermal antioxidative kinetics of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12520] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Mohamad Reza Toorani
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
| | - Reza Farhoosh
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
| | - Mohamad‐Taghi Golmakani
- Department of Food Science and Technology Shiraz University, School of Agriculture Shiraz Iran
| | - Ali Sharif
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
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15
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Petronilho S, Neves B, Melo T, Oliveira S, Alves E, Barros C, Nunes FM, Coimbra MA, Domingues MR. Characterization of Non-volatile Oxidation Products Formed from Triolein in a Model Study at Frying Temperature. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3466-3478. [PMID: 33721493 DOI: 10.1021/acs.jafc.0c08067] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Frying allows cooking food while promoting their organoleptic properties, imparting crunchiness and flavor. The drawback is the oxidation of triacylglycerides (TAGs), leading to the formation of primary oxidized TAGs. Although they have been associated with chronic and degenerative diseases, they are precursors of pleasant flavors in fried foods. Nevertheless, there is a lack of knowledge about the oxidation species present in foods and their involvement in positive/negative health effects. In this work, high-resolution (HR) C30 reversed-phase (RP)-liquid chromatography (LC)-tandem HR mass spectrometry (MS/MS) was used to identify primary oxidation TAGs resulting from heating triolein (160 °C, 5 min). This allows simulating the initial heating process of frying oils usually used to prepare fried foods, such as chips, crisps, and snacks. Beyond hydroxy, dihydroxy, hydroperoxy, and hydroxy-hydroperoxy derivatives, already reported in phospholipids oxidized by Fenton reaction, new compounds were identified, such as dihydroxy-hydroperoxy-triolein derivatives and positional isomers (9/10- and 9/12-dihydroxy-triolein derivatives). These compounds should be considered when proposing flavor formation pathways and/or mitigating lipid-derived reactive oxygen species occurring during food frying.
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Affiliation(s)
- Sílvia Petronilho
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
- Chemistry Research Centre-Vila Real, Department of Chemistry, University of Trás-os-Montes and Alto Douro, Quinta de Prados, Vila Real 5001-801, Portugal
| | - Bruna Neves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
| | - Tânia Melo
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
- CESAM, Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
| | - Sara Oliveira
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
| | - Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
| | - Cristina Barros
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
| | - Fernando M Nunes
- Chemistry Research Centre-Vila Real, Department of Chemistry, University of Trás-os-Montes and Alto Douro, Quinta de Prados, Vila Real 5001-801, Portugal
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
| | - M Rosário Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
- CESAM, Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
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Alfio VG, Manzo C, Micillo R. From Fish Waste to Value: An Overview of the Sustainable Recovery of Omega-3 for Food Supplements. Molecules 2021; 26:molecules26041002. [PMID: 33668684 PMCID: PMC7918619 DOI: 10.3390/molecules26041002] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 01/31/2021] [Accepted: 02/10/2021] [Indexed: 12/15/2022] Open
Abstract
The disposal of food waste is a current and pressing issue, urging novel solutions to implement sustainable waste management practices. Fish leftovers and their processing byproducts represent a significant portion of the original fish, and their disposal has a high environmental and economic impact. The utilization of waste as raw materials for the production of different classes of biofuels and high-value chemicals, a concept known as "biorefinery", is gaining interest in a vision of circular economy and zero waste policies. In this context, an interesting route of valorization is the extraction of omega-3 fatty acids (ω-3 FAs) for nutraceutical application. These fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have received attention over the last decades due to their beneficial effects on human health. Their sustainable production is a key process for matching the increased market demand while reducing the pressure on marine ecosystems and lowering the impact of waste production. The high resale value of the products makes this waste a powerful tool that simultaneously protects the environment and benefits the global economy. This review aims to provide a complete overview of the sustainable exploitation of fish waste to recover ω-3 FAs for food supplement applications, covering composition, storage, and processing of the raw material.
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17
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Melgosa R, Sanz MT, Beltrán S. Supercritical CO2 processing of omega-3 polyunsaturated fatty acids – Towards a biorefinery for fish waste valorization. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2020.105121] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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18
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Marsol-Vall A, Aitta E, Guo Z, Yang B. Green technologies for production of oils rich in n-3 polyunsaturated fatty acids from aquatic sources. Crit Rev Food Sci Nutr 2021; 62:2942-2962. [PMID: 33480261 DOI: 10.1080/10408398.2020.1861426] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Fish and algae are the major sources of n-3 polyunsaturated fatty acids (n-3 PUFAs). Globally, there is a rapid increase in demand for n-3 PUFA-rich oils. Conventional oil production processes use high temperature and chemicals, compromising the oil quality and the environment. Hence, alternative green technologies have been investigated for producing oils from aquatic sources. While most of the studies have focused on the oil extraction and enrichment of n-3 PUFAs, less effort has been directed toward green refining of oils from fish and algae. Enzymatic processing and ultrasound-assisted extraction with environment-friendly solvents are the most promising green technologies for extracting fish oil, whereas pressurized extractions are suitable for extracting microalgae oil. Lipase-catalysed ethanolysis of fish and algae oil is a promising green technology for enriching n-3 PUFAs. Green refining technologies such as phospholipase- and membrane-assisted degumming deserve investigation for application in fish and algal oils. In the current review, we critically examined the currently existing research on technologies applied at each of the steps involved in the production of oils rich in n-3 PUFAs from fish and algae species. Special attention was placed on assessment of green technologies in comparison with conventional processing methods.
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Affiliation(s)
- Alexis Marsol-Vall
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Ella Aitta
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Zheng Guo
- Biological and Chemical Engineering, Department of Engineering, Aarhus University, Aarhus, Denmark
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
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19
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Zhao YC, Shi HH, Wang CC, Yang JY, Xue CH, Jiang XM, Chen GD, Zhang TT, Wang YM. The enrichment of eggs with docosahexaenoic acid and eicosapentaenoic acid through supplementation of the laying hen diet. Food Chem 2020; 346:128958. [PMID: 33418418 DOI: 10.1016/j.foodchem.2020.128958] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 11/20/2020] [Accepted: 12/23/2020] [Indexed: 11/28/2022]
Abstract
The enrichment and transformation of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) enriched phospholipids for eggs deserve attention. The aim of the present study was to elucidate the comparative effects of DHA and EPA enriched phospholipids and triacylglycerols on egg fortification by determining the fatty acid composition of egg yolk after intervention with fish oil (15 g/kg) and krill oil (15 and 30 g/kg) for three consecutive weeks. The results indicated that laying hens could incorporate over 300 mg DHA and EPA into one egg. Greater retention efficiency of DHA and EPA in eggs was observed in fish oil supplementation compared with krill oil at equivalent dietary levels. DHA and EPA were prone to locate at the sn-2 position of phosphatidylcholine. Consequently, fish oil possessed high DHA content and conversion rate, and krill oil could raise the proportion of DHA-containing phospholipids in eggs.
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Affiliation(s)
- Ying-Cai Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, PR China
| | - Hao-Hao Shi
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, PR China
| | - Cheng-Cheng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, PR China
| | - Jin-Yue Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, PR China
| | - Chang-Hu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, PR China; Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266237, Shandong Province, PR China
| | - Xiao-Ming Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, PR China
| | - Gui-Dong Chen
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, PR China
| | - Tian-Tian Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, PR China.
| | - Yu-Ming Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, PR China; Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266237, Shandong Province, PR China.
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Santos DS, Morais JAV, Vanderlei ÍAC, Santos AS, Azevedo RB, Muehlmann LA, Júnior ORP, Mortari MR, da Silva JR, da Silva SW, Longo JPF. Oral delivery of fish oil in oil-in-water nanoemulsion: development, colloidal stability and modulatory effect on in vivo inflammatory induction in mice. Biomed Pharmacother 2020; 133:110980. [PMID: 33249282 DOI: 10.1016/j.biopha.2020.110980] [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: 07/27/2020] [Revised: 11/02/2020] [Accepted: 11/03/2020] [Indexed: 11/29/2022] Open
Abstract
To improve the oral absorption of fish oil and test its anti-inflammatory effect, a fish oil nanoemulsion was developed using cis-4,7,10,13,16,19-docosahexaenoic fatty acid as a biomarker for oral administration. The colloidal stability tests of the fish oil nanoemulsion showed an average size of 155.44 nm ± 6.46 (4 °C); 163.04 nm ± 9.97 (25 °C) and polydispersity index 0.22 ± 0.02 (4 °C), 0.21 ± 0.02 (25 °C), indicating systems with low polydispersity and stable droplets. The fish oil nanoemulsion did not alter the cell viability of the RAW 264.7 macrophages and, at a concentration of 0.024 mg/mL, was kinetically incorporated into the cells after 18 h of contact. The nanoemulsion was maintained in the gastrointestinal region for a significantly shorter period of time (p ≤ 0.05) compared to the intake of fish oil in free form. Inflammatory tests demonstrated that nanoemulsion and fish oil showed less (p ≤ 0.05) neutrophil infiltration after 24h of sepsis induction and there was a significant reduction (p ≤ 0.05) in the volume of paw edema in female adult Balb/c mice who received the nanoemulsion diet compared to the other experimental groups (control, formalin, fish oil and sunflower oil). These results indicate that the fish oil nanoemulsion was significantly effective in the dietary conditions tested here, presenting satisfactory responses in the modulation of inflammatory disorders, demonstrating interesting and beneficial nutraceutical effects.
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Affiliation(s)
- Débora S Santos
- Nanobiotechnology Laboratory, Genetics & Morphology Department, Institute of Biological Science, University of Brasilia, Brasília, 70910-900, Brazil
| | - José Athayde V Morais
- Nanobiotechnology Laboratory, Genetics & Morphology Department, Institute of Biological Science, University of Brasilia, Brasília, 70910-900, Brazil
| | - Ísis A C Vanderlei
- Neuropharmacology Laboratory, Physiological Sciences Department, Institute of Biological Science, University of Brasilia, Brasília, 70910-900, Brazil
| | - Alexandre S Santos
- Optical Spectroscopy Laboratory, Institute of Physics, University of Brasilia, Brasília, 70910-900, Brazil
| | - Ricardo B Azevedo
- Nanobiotechnology Laboratory, Genetics & Morphology Department, Institute of Biological Science, University of Brasilia, Brasília, 70910-900, Brazil
| | - Luís A Muehlmann
- Nanobiotechnology Laboratory, Genetics & Morphology Department, Institute of Biological Science, University of Brasilia, Brasília, 70910-900, Brazil
| | - Osmindo R P Júnior
- Toxinology Laboratory, Physiological Sciences Department, Institute of Biological Science, University of Brasilia, Brasília, 70910-900, Brazil
| | - Márcia R Mortari
- Neuropharmacology Laboratory, Physiological Sciences Department, Institute of Biological Science, University of Brasilia, Brasília, 70910-900, Brazil
| | - Jaqueline R da Silva
- Nanobiotechnology Laboratory, Genetics & Morphology Department, Institute of Biological Science, University of Brasilia, Brasília, 70910-900, Brazil
| | - Sebastião W da Silva
- Optical Spectroscopy Laboratory, Institute of Physics, University of Brasilia, Brasília, 70910-900, Brazil
| | - João P F Longo
- Nanobiotechnology Laboratory, Genetics & Morphology Department, Institute of Biological Science, University of Brasilia, Brasília, 70910-900, Brazil.
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21
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Magalhães KT, de Sousa Tavares T, Nunes CA. The chemical, thermal and textural characterization of fractions from Macauba kernel oil. Food Res Int 2020; 130:108925. [DOI: 10.1016/j.foodres.2019.108925] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 12/12/2019] [Accepted: 12/15/2019] [Indexed: 11/17/2022]
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22
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Guo Y, Cai Z, Xie Y, Ma A, Zhang H, Rao P, Wang Q. Synthesis, physicochemical properties, and health aspects of structured lipids: A review. Compr Rev Food Sci Food Saf 2020; 19:759-800. [PMID: 33325163 DOI: 10.1111/1541-4337.12537] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 12/04/2019] [Accepted: 01/03/2020] [Indexed: 02/06/2023]
Abstract
Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health-related considerations of SLs including their metabolic characteristics, biopolymer-based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL-based oleogels and their food application are also discussed.
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Affiliation(s)
- Yalong Guo
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Zhixiang Cai
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Yanping Xie
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Aiqin Ma
- Shanghai Jiao Tong University Affiliated Sixth People's Hospital South Campus, Shanghai, P. R. China
| | - Hongbin Zhang
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
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Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time. Foods 2020; 9:foods9010043. [PMID: 31947758 PMCID: PMC7022991 DOI: 10.3390/foods9010043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 12/24/2019] [Accepted: 12/31/2019] [Indexed: 11/25/2022] Open
Abstract
The present study investigated the effect of processing parameters comprising rigor temperature, ageing and display time on conjugated linoleic acid (CLA) concentrations, stability and the development of cholesterol oxidation products in hot boned beef semimembranosus muscles. Meat samples, having attained rigor mortis at 5 °C and 25 °C, were vacuum packed and aged for 7 and 14 days and then displayed under aerobic conditions for 7 days at 4 °C. Lipid was extracted at each time interval then 1H NMR and GC-FID were used for CLA quantification. The cholesterol oxidation products (COPs) were separated from lipids via column chromatography and derivatized for GC-FID. The CLA content was not affected by the rigor temperature, ageing and display time (p > 0.05). The cholesterol oxidative stability was not affected by rigor temperature (p > 0.05) but was affected by ageing and display time (p < 0.05). The COPs, 7α- and 7β-hydroxycholesterol, and 7-ketocholesterol were positively identified and their quantities increased with ageing and display time (p < 0.05). These results demonstrate that the production of COPs in semimembranosus muscle was significantly altered by the ageing and display time parameters but not by the rigor temperature used in this study.
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24
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Toorani MR, Farhoosh R, Golmakani M, Sharif A. Antioxidant activity and mechanism of action of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.012] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Tengku‐Rozaina TM, Birch EJ. Effects of Low Temperature Solvent Fractionation on the Thermal Oxidative Stability and Antioxidant Activity of Refined Hoki Oil and its Derived Fractions. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Tengku Mohamad Tengku‐Rozaina
- School of Food Science and Technology, Universiti Malaysia Terengganu21030 Kuala NerusTerengganuMalaysia
- Department of Food Science, University of OtagoPO Box 56Dunedin 9054New Zealand
| | - Edward John Birch
- Department of Food Science, University of OtagoPO Box 56Dunedin 9054New Zealand
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26
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Characterization of Positional Distribution of Fatty Acids and Triacylglycerol Molecular Compositions of Marine Fish Oils Rich in Omega-3 Polyunsaturated Fatty Acids. BIOMED RESEARCH INTERNATIONAL 2018; 2018:3529682. [PMID: 30112380 PMCID: PMC6077587 DOI: 10.1155/2018/3529682] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Accepted: 06/21/2018] [Indexed: 12/17/2022]
Abstract
The regiospecific characteristics of n-3 polyunsaturated fatty acids (PUFAs) in triacylglycerol (TAG) significantly affect the physicochemical and physiological properties of marine fish oils. In this study, the TAG molecular species composition and positional distributions of fatty acids were investigated in three marine fish species rich in omega-3 PUFAs (anchovy, tuna, and salmon). The regiospecific distribution of the fatty acids was measured with the allylmagnesium bromide (AMB) degradation method. The TAG compositions were analyzed with HPLC and the TAG molecular species were identified with APCI/MS. DHA was preferentially distributed at the sn-2 position of TAG, whereas EPA was evenly distributed along the glycerol backbone. The combinations of FAs, DDO, EOP, EPS, DSS, OOS, and PPS were the predominant TAG molecular species, and OOP, DOS, and DPoPo were the characteristic TAG molecules in the anchovy, salmon, and tuna, respectively. These data can be used to distinguish other marine fish species. The TAG composition categorized by TCN and ECN showed well-structured distributions, with double or triple peaks. These findings should greatly extend the use of marine fish oils in food production and may significantly affect the future development of the fish oil industry.
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Regiospecific Analysis of Fatty Acids and Calculation of Triglyceride Molecular Species in Marine Fish Oils. BIOMED RESEARCH INTERNATIONAL 2018; 2018:9016840. [PMID: 29670910 PMCID: PMC5833240 DOI: 10.1155/2018/9016840] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Accepted: 11/29/2017] [Indexed: 12/20/2022]
Abstract
The regiospecific distribution of fatty acids (FAs) and composition of triglyceride (TAG) molecular species of fishes were analyzed and calculated by pancreatic lipase (PL) hydrolysis and Visual Basic (VB) program. DHA was preferentially located at sn-2 position in TAG molecule, whereas EPA was almost equally distributed in each position of glycerol backbone. DOP, DPP, EPP, PoPP, PPO, and PPP were the predominant TAG species. MPP in anchovy, DDP, DOP, DPP in tuna, and EOO and OOO in salmon were the characteristic TAG molecules, which were meaningful to differentiate marine fish oils. Furthermore, the data management, according to TCN and ECN, was firstly applied to classify the TAG molecular species. The ECN42, ECN46, and ECN48 groups were rich in TAGs. The lower ECN values, compared to the higher TCN values, indicated that the most abundant TAGs exhibited a higher unsaturated degree. Therefore, our study not only offered a simple and feasible approach for the analysis of TAG composition but also firstly summarized the information by data management within ECN and TCN.
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Kato S, Shimizu N, Hanzawa Y, Otoki Y, Ito J, Kimura F, Takekoshi S, Sakaino M, Sano T, Eitsuka T, Miyazawa T, Nakagawa K. Determination of triacylglycerol oxidation mechanisms in canola oil using liquid chromatography-tandem mass spectrometry. NPJ Sci Food 2018; 2:1. [PMID: 31304251 PMCID: PMC6550225 DOI: 10.1038/s41538-017-0009-x] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2017] [Revised: 07/23/2017] [Accepted: 08/20/2017] [Indexed: 12/21/2022] Open
Abstract
Triacylglycerol (TG), the main component of edible oil, is oxidized by thermal- or photo- oxidation to form TG hydroperoxide (TGOOH) as the primary oxidation product. Since TGOOH and its subsequent oxidation products cause not only the deterioration of oil quality but also various toxicities, preventing the oxidation of edible oils is essential. Therefore understanding oxidation mechanisms that cause the formation of TGOOH is necessary. Since isomeric information of lipid hydroperoxide provides insights about oil oxidation mechanisms, we focused on dioleoyl-(hydroperoxy octadecadienoyl)-TG (OO-HpODE-TG) isomers, which are the primary oxidation products of the most abundant TG molecular species (dioleoyl-linoleoyl-TG) in canola oil. To secure highly selective and sensitive analysis, authentic OO-HpODE-TG isomer references (i.e., hydroperoxide positional/geometrical isomers) were synthesized and analyzed with HPLC-MS/MS. With the use of the method, photo- or thermal- oxidized edible oils were analyzed. While dioleoyl-(10-hydroperoxy-8E,12Z-octadecadienoyl)-TG (OO-(10-HpODE)-TG) and dioleoyl-(12-hydroperoxy-9Z,13E-octadecadienoyl)-TG (OO-(12-HpODE)-TG) were characteristically detected in photo-oxidized oils, dioleoyl-(9-hydroperoxy-10E,12E-octadecadienoyl)-TG and dioleoyl-(13-hydroperoxy-9E,11E-octadecadienoyl)-TG were found to increase depending on temperature in thermal-oxidized oils. These results prove that our methods not only evaluate oil oxidation in levels that are unquantifiable with peroxide value, but also allows for the determination of oil oxidation mechanisms. From the analysis of marketed canola oils, photo-oxidized products (i.e., OO-(10-HpODE)-TG and OO-(12-HpODE)-TG) were characteristically accumulated compared to the oil analyzed immediately after production. The method described in this paper is valuable in the understanding of oil and food oxidation mechanisms, and may be applied to the development of preventive methods against food deterioration. Edible oils become rancid when reacting with oxygen under light or heat, degrading into different products depending on the pathway. Kiyotaka Nakagawa at Tohoku University, Japan, and co-workers used instruments that can separate and identify by weight components in mixtures to study light- and heat-induced oxidation of canola oil. Using authentic samples of possible oxidation products as references, the team found that each process generated two unique species from triacylglycerol, the main ingredient in edible oils. These signature compounds allowed the researchers to reveal that heat-oxidation sped up as temperature increased and that light-oxidized products gradually accumulated in off-the-shelf canola oil after production. This method is more sensitive than conventional protocols and can tell exactly how oils are oxidized, useful for developing techniques for food preservation.
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Affiliation(s)
- Shunji Kato
- 1Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi 980-0845 Japan.,2Department of Cell Biology, Division of Host Defense Mechanism, Tokai University School of Medicine, Isehara, Kanagawa 259-1193 Japan
| | - Naoki Shimizu
- 1Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi 980-0845 Japan
| | - Yasuhiko Hanzawa
- 1Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi 980-0845 Japan
| | - Yurika Otoki
- 1Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi 980-0845 Japan
| | - Junya Ito
- 1Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi 980-0845 Japan
| | - Fumiko Kimura
- 3Department of Human Health and Nutrition, Shokei Gakuin University, Natori, Miyagi 981-1295 Japan
| | - Susumu Takekoshi
- 2Department of Cell Biology, Division of Host Defense Mechanism, Tokai University School of Medicine, Isehara, Kanagawa 259-1193 Japan
| | - Masayoshi Sakaino
- Fundamental Research Laboratory, J-OIL MILLS, INC., Yokohama, Kanagawa 230-0053 Japan
| | - Takashi Sano
- Fundamental Research Laboratory, J-OIL MILLS, INC., Yokohama, Kanagawa 230-0053 Japan
| | - Takahiro Eitsuka
- 1Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi 980-0845 Japan
| | - Teruo Miyazawa
- 5Food and Biotechnology Innovation Project, New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai, Miyagi 980-8579 Japan.,6Food and Health Science Research Unit, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi 981-8555 Japan
| | - Kiyotaka Nakagawa
- 1Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi 980-0845 Japan
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30
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Akanbi TO, Barrow CJ. Lipid profiles, in vitro digestion and oxidative stability of mutton bird oil. Journal of Food Science and Technology 2016; 53:1230-7. [PMID: 27162403 DOI: 10.1007/s13197-015-2106-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/29/2015] [Accepted: 11/05/2015] [Indexed: 10/22/2022]
Abstract
The lipid profile, in vitro digestion and oxidative stability of mutton bird oil were investigated. Wax ester, triacylglycerol and sterol were the major lipids present as determined using capillary chromatography with flame ionisation detector (Iatroscan). Fatty acid analysis by gas chromatography (GC) showed that wax esters had a higher total omega-3 fatty acids content including EPA, DPA and DHA than TAGs (31 % and 24 %, respectively). In TAGs, (13)C nuclear magnetic resonance (NMR) data showed that EPA was statistically positioned at sn-1,3 and sn-2, while DHA was preferentially at sn-2. In vitro digestion using porcine pancreatic lipase resulted in 75 % of TAG and 10 % wax ester hydrolysis in 120 min. As reflected in the measured conjugated dienes (CD) and thiobarbituric acid reactive substances (TBARS) values during accelerated oxidation at 60 °C for 5 days, the oil was relatively stable against oxidation considering its high omega-3 content.
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Affiliation(s)
- Taiwo O Akanbi
- Centre for Chemistry and Biotechnology, Deakin University, Locked Bag, Geelong, VIC 20000 Australia
| | - Colin J Barrow
- Centre for Chemistry and Biotechnology, Deakin University, Locked Bag, Geelong, VIC 20000 Australia
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31
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Dote S, Yamamoto Y, Hara S. Effects of Triacylglycerol Molecular Species on the Oxidation Behavior of Oils Containing α-Linolenic Acid. J Oleo Sci 2016; 65:193-9. [DOI: 10.5650/jos.ess15272] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Shinsuke Dote
- Faculty of Science and Technology, Seikei University
| | - Yukihiro Yamamoto
- Faculty of Science and Technology, Seikei University
- Present address, Faculty of Life and Environmental Science, Prefectural University of Hiroshima
| | - Setsuko Hara
- Faculty of Science and Technology, Seikei University
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Tang W, Wang X, Huang J, Jin Q, Wang X. A novel method for the synthesis of symmetrical triacylglycerols by enzymatic transesterification. BIORESOURCE TECHNOLOGY 2015; 196:559-565. [PMID: 26295442 DOI: 10.1016/j.biortech.2015.08.024] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2015] [Revised: 08/07/2015] [Accepted: 08/08/2015] [Indexed: 06/04/2023]
Abstract
A novel two-step enzymatic method is described in this study to synthesize symmetrical triacylglycerols (TAGs) with arachidonic acid (ARA) at the sn-2 position. The processes included the synthesis of 2-monoacylglycerols (2-MAGs) rich in 2-arachidonoylglycerol (2-AG) by enzymatic ethanolysis and the synthesis of symmetrical TAGs by enzymatic transesterification between 2-MAGs and vinyl palmitate. Under the optimal conditions, desired symmetrical TAGs were obtained at 89% yield. In this study, vinyl palmitate rather than palmitic acid was used as a novel acyl donor to react with 2-MAGs. It was the first study reporting the synthesis of symmetrical TAGs by enzymatic transesterification. The reaction using fatty acid vinyl ester as acyl donor is irreversible and temperature is low. Low-temperature reaction greatly suppressed the acyl migration of 2-MAGs and the irreversible reaction is much more effective compared to reversible reactions using free fatty acid and fatty acid ester as acyl donors.
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Affiliation(s)
- Wenjia Tang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Xiaosan Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
| | - Jianhua Huang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
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Tengku‐Rozaina TM, Birch EJ. Thermal oxidative stability analysis of hoki and tuna oils by Differential Scanning Calorimetry and Thermogravimetry. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500310] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Tengku Mohamad Tengku‐Rozaina
- School of Food Science and TechnologyUniversiti Malaysia TerengganuKuala TerengganuTerengganuMalaysia
- Department of Food ScienceUniversity of OtagoDunedinNew Zealand
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Gao F, Birch J. Oxidative stability, thermal decomposition, and oxidation onset prediction of carrot, flax, hemp, and canola seed oils in relation to oil composition and positional distribution of fatty acids. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500208] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Feng Gao
- Department of Food Science; University of Otago; Dunedin New Zealand
| | - John Birch
- Department of Food Science; University of Otago; Dunedin New Zealand
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Perspectives on the membrane fatty acid unsaturation/pacemaker hypotheses of metabolism and aging. Chem Phys Lipids 2015; 191:48-60. [PMID: 26291495 DOI: 10.1016/j.chemphyslip.2015.08.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2015] [Revised: 08/10/2015] [Accepted: 08/12/2015] [Indexed: 12/27/2022]
Abstract
The membrane pacemaker hypotheses of metabolism and aging are distinct, but interrelated hypotheses positing that increases in unsaturation of lipids within membranes are correlated with increasing basal metabolic rate and decreasing longevity, respectively. The two hypotheses each have evidence that either supports or contradicts them, but consensus has failed to emerge. In this review, we identify sources of weakness of previous studies supporting and contradicting these hypotheses and suggest different methods and lines of inquiry. The link between fatty acyl composition of membranes and membrane-bound protein activity is a central tenet of the membrane pacemaker hypothesis of metabolism, but the mechanism by which unsaturation would change protein activity is not well defined and, whereas fatty acid desaturases have been put forward by some as the mechanism behind evolutionary differences in fatty acyl composition of phospholipids among organisms, there have been no studies to differentiate whether desaturases have been more affected by natural selection on aging and metabolic rate than have elongases or acyltransferases. Past analyses have been hampered by potentially incorrect estimates of the peroxidizability of lipids and longevity of study animals, and by the confounding effect of phylogeny. According to some authors, body mass may also be a confounding effect that should be taken into account, though this is not universally accepted. Further research on this subject should focus more on mechanisms and take weaknesses of past studies into account.
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Characterization of Shrimp Oil from Pandalus borealis by High Performance Liquid Chromatography and High Resolution Mass Spectrometry. Mar Drugs 2015; 13:3849-76. [PMID: 26096274 PMCID: PMC4483660 DOI: 10.3390/md13063849] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Revised: 06/02/2015] [Accepted: 06/02/2015] [Indexed: 11/30/2022] Open
Abstract
Northern shrimp (Pandalus borealis) oil, which is rich in omega-3 fatty acids, was recovered from the cooking water of shrimp processing facilities. The oil contains significant amounts of omega-3 fatty acids in triglyceride form, along with substantial long-chain monounsaturated fatty acids (MUFAs). It also features natural isomeric forms of astaxanthin, a nutritional carotenoid, which gives the oil a brilliant red color. As part of our efforts in developing value added products from waste streams of the seafood processing industry, we present in this paper a comprehensive characterization of the triacylglycerols (TAGs) and astaxanthin esters that predominate in the shrimp oil by using HPLC-HRMS and MS/MS, as well as 13C-NMR. This approach, in combination with FAME analysis, offers direct characterization of fatty acid molecules in their intact forms, including the distribution of regioisomers in TAGs. The information is important for the standardization and quality control, as well as for differentiation of composition features of shrimp oil, which could be sold as an ingredient in health supplements and functional foods.
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Zeb A. Chemistry and liquid chromatography methods for the analyses of primary oxidation products of triacylglycerols. Free Radic Res 2015; 49:549-64. [PMID: 25824968 DOI: 10.3109/10715762.2015.1022540] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Triacylglycerols (TAGs) are one of the major components of the cells in higher biological systems, which can act as an energy reservoir in the living cells. The unsaturated fatty acid moiety is the key site of oxidation and formation of oxidation compounds. The TAG free radical generates several primary oxidation compounds. These include hydroperoxides, hydroxides, epidioxides, hydroperoxy epidioxides, hydroxyl epidioxides, and epoxides. The presence of these oxidized TAGs in the cell increases the chances of several detrimental processes. For this purpose, several liquid chromatography (LC) methods were reported in their analyses. This review is therefore focused on the chemistry, oxidation, extraction, and the LC methods reported in the analyses of oxidized TAGs. The studies on thin-layer chromatography were mostly focused on the total oxidized TAGs separation and employ hexane as major solvent. High-performance LC (HPLC) methods were discussed in details along with their merits and demerits. It was found that most of the HPLC methods employed isocratic elution with methanol and acetonitrile as major solvents with an ultraviolet detector. The coupling of HPLC with mass spectrometry (MS) highly increases the efficiency of analysis as well as enables reliable structural elucidation. The use of MS was found to be helpful in studying the oxidation chemistry of TAGs and needs to be extended to the complex biological systems.
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Affiliation(s)
- A Zeb
- Department of Biotechnology, University of Malakand , Chakdara , Pakistan
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Effect of Positional Distribution of Linoleic Acid on Oxidative Stability of Triacylglycerol Molecules Determined by 1H NMR. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2590-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Oxidation and antioxidative effects of rosemary extract and catechin on enzymatically modified lipids containing different total and positional fatty acid compositions. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0190-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Berton-Carabin CC, Ropers MH, Genot C. Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12097] [Citation(s) in RCA: 362] [Impact Index Per Article: 36.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
| | | | - Claude Genot
- INRA; UR1268 Biopolymères Interactions Assemblages; F-44316 Nantes France
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Kitessa SM, Abeywardena M, Wijesundera C, Nichols PD. DHA-containing oilseed: a timely solution for the sustainability issues surrounding fish oil sources of the health-benefitting long-chain omega-3 oils. Nutrients 2014; 6:2035-58. [PMID: 24858407 PMCID: PMC4042577 DOI: 10.3390/nu6052035] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2014] [Revised: 05/08/2014] [Accepted: 05/15/2014] [Indexed: 11/17/2022] Open
Abstract
Benefits of long-chain (≥C20) omega-3 oils (LC omega-3 oils) for reduction of the risk of a range of disorders are well documented. The benefits result from eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA); optimal intake levels of these bioactive fatty acids for maintenance of normal health and prevention of diseases have been developed and adopted by national and international health agencies and science bodies. These developments have led to increased consumer demand for LC omega-3 oils and, coupled with increasing global population, will impact on future sustainable supply of fish. Seafood supply from aquaculture has risen over the past decades and it relies on harvest of wild catch fisheries also for its fish oil needs. Alternate sources of LC omega-3 oils are being pursued, including genetically modified soybean rich in shorter-chain stearidonic acid (SDA, 18:4ω3). However, neither oils from traditional oilseeds such as linseed, nor the SDA soybean oil have shown efficient conversion to DHA. A recent breakthrough has seen the demonstration of a land plant-based oil enriched in DHA, and with omega-6 PUFA levels close to that occurring in marine sources of EPA and DHA. We review alternative sources of DHA supply with emphasis on the need for land plant oils containing EPA and DHA.
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Affiliation(s)
- Soressa M Kitessa
- CSIRO Animal, Foods and Health Sciences, P.O. Box 10041, Adelaide BC, SA 5000, Australia.
| | - Mahinda Abeywardena
- CSIRO Animal, Foods and Health Sciences, P.O. Box 10041, Adelaide BC, SA 5000, Australia.
| | - Chakra Wijesundera
- CSIRO Animal, Foods and Health Sciences, Werribee, Victoria, VIC 3030, Australia.
| | - Peter D Nichols
- Food Futures Flagship, Division of Marine and Atmospheric Research, Hobart, TAS 7000, Australia.
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Tengku-Rozaina TM, Birch EJ. Positional distribution of fatty acids on hoki and tuna oil triglycerides by pancreatic lipase and13C NMR analysis. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300357] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Edward John Birch
- Department of Food Science; University of Otago; Dunedin New Zealand
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Yamamoto Y, Imori Y, Hara S. Oxidation Behavior of Triacylglycerol Containing Conjugated Linolenic Acids in sn-1(3) or sn-2 Position. J Oleo Sci 2014; 63:31-7. [DOI: 10.5650/jos.ess13129] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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44
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Zhu X, Ye A, Teo HJ, Lim SJ, Singh H. Oxidative stability of fish oil-in-water emulsions under high-pressure treatment. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12462] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiangqian Zhu
- Riddet Institute; Massey University; Private Bag 11 222 Palmerston North 4442 New Zealand
| | - Aiqian Ye
- Riddet Institute; Massey University; Private Bag 11 222 Palmerston North 4442 New Zealand
| | - Herman Jiahan Teo
- Riddet Institute; Massey University; Private Bag 11 222 Palmerston North 4442 New Zealand
| | - Shuying Jeanne Lim
- Riddet Institute; Massey University; Private Bag 11 222 Palmerston North 4442 New Zealand
| | - Harjinder Singh
- Riddet Institute; Massey University; Private Bag 11 222 Palmerston North 4442 New Zealand
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García-Moreno PJ, Pérez-Gálvez R, Espejo-Carpio FJ, Muñío MM, Guadix A, Guadix EM. Lipid characterization and properties of protein hydrolysates obtained from discarded Mediterranean fish species. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3777-3784. [PMID: 23765636 DOI: 10.1002/jsfa.6266] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2012] [Revised: 06/06/2013] [Accepted: 06/14/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Discards are an important fraction of the by-products produced by the fishing industry. As a consequence of their low commercial acceptance, it is necessary to provide added value to these underutilized materials. In this study the lipid fraction of three discarded fish species in the western Mediterranean Sea, namely sardine (Sardina pilchardus), mackerel (Scomber colias) and horse mackerel (Trachurus trachurus), was characterized and the angiotensin I-converting enzyme (ACE)-inhibitory and antioxidative activities of their protein hydrolysates were evaluated. RESULTS Processing of these biomaterials led to oils with a high content of omega-3 polyunsaturated fatty acids (PUFAs), ranging from 220.5 g kg(-1) for horse mackerel to 306.0 g kg(-1) for sardine. Regarding the protein fraction, most of the hydrolysates presented ACE inhibition values higher than 60%, corresponding to IC50 values varying from 345 µg protein mL(-1) for mackerel to 400 µg protein mL(-1) for sardine. Moreover, most of the hydrolysates exhibited acceptable antioxidative activity, namely 35-45% inhibition of 1,1-diphenyl-2-picrylhydrazyl (DPPH). CONCLUSION This study suggests that the three discarded species evaluated are valuable raw materials for the production of bioactive ingredients such as omega-3 PUFAs and protein hydrolysates exhibiting antihypertensive and antioxidative activities.
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García-Moreno PJ, Pérez-Gálvez R, Morales-Medina R, Guadix A, Guadix EM. Discarded species in the west Mediterranean sea as sources of omega-3 PUFA. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300021] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | - Raúl Pérez-Gálvez
- Department of Chemical Engineering; University of Granada; Granada; Spain
| | | | - Antonio Guadix
- Department of Chemical Engineering; University of Granada; Granada; Spain
| | - Emilia M. Guadix
- Department of Chemical Engineering; University of Granada; Granada; Spain
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Selective concentration of EPA and DHA using Thermomyces lanuginosus lipase is due to fatty acid selectivity and not regioselectivity. Food Chem 2013; 138:615-20. [DOI: 10.1016/j.foodchem.2012.11.007] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2012] [Revised: 10/21/2012] [Accepted: 11/02/2012] [Indexed: 11/17/2022]
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49
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Yang D, Gan LJ, Shin JA, Kim S, Hong ST, Park SH, Lee JH, Lee KT. Antioxidative Activities ofGinkgo bilobaExtract on Oil/Water Emulsion System Prepared from an Enzymatically Modified Lipid Containing Alpha-Linolenic Acid. J Food Sci 2012; 78:C43-9. [DOI: 10.1111/j.1750-3841.2012.03010.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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50
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Chen B, McClements DJ, Decker EA. Design of foods with bioactive lipids for improved health. Annu Rev Food Sci Technol 2012; 4:35-56. [PMID: 23215630 DOI: 10.1146/annurev-food-032112-135808] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Numerous studies have found an association between the consumption of certain bioactive lipids and improved human health, e.g., the prevention, delay, or treatment of chronic and acute diseases, such as cancer, cardiovascular disease (CVD), osteoporosis, and immune disorders. In this review, we discuss food-based sources and potential beneficial attributes of major dietary bioactive lipids: polyunsaturated fatty acids; carotenoids; phytosterols and phytostanols; and fat-soluble vitamins. We summarize the various challenges associated with incorporating these bioactive lipids into foods and beverages, such as poor water solubility, high melting point, and low chemical stability. Finally, we propose several techniques that have been used to solve the challenges and integrate dietary bioactive lipids into foods for improved health.
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Affiliation(s)
- Bingcan Chen
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
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