1
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Villeneuve P, Bourlieu-Lacanal C, Durand E, Lecomte J, McClements DJ, Decker EA. Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles. Crit Rev Food Sci Nutr 2021:1-41. [PMID: 34839769 DOI: 10.1080/10408398.2021.2006138] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Lipid oxidation is a major cause of quality deterioration in food products. In these foods, lipids are often present in a bulk or in emulsified forms. In both systems, the rate, extent and pathway of oxidation are highly dependent on the presence of colloidal structures and interfaces because these are the locations where oxidation normally occurs. In bulk oils, reverse micelles (association colloids) are present and are believed to play a crucial role on lipid oxidation. Conversely, in emulsions, surfactant micelles are present that also play a major role in lipid oxidation pathways. After a brief description of lipid oxidation and antioxidants mechanisms, this review discusses the current understanding of the influence of micellar structures on lipid oxidation. In particular, is discussed the major impact of the presence of micelles in emulsions, or reverse micelles (association colloids) in bulk oil on the oxidative stability of both systems. Indeed, both micelles in emulsions and associate colloids in bulk oils are discussed in this review as nanoscale structures that can serve as reservoirs of antioxidants and pro-oxidants and are involved in their transport within the concerned system. Their role as nanoreactors where lipid oxidation reactions occur is also commented.
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Affiliation(s)
- Pierre Villeneuve
- CIRAD, UMR QualiSud, Montpellier, France.,QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Claire Bourlieu-Lacanal
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France.,UMR IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR QualiSud, Montpellier, France.,QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR QualiSud, Montpellier, France.,QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | | | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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2
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Na H, Choi H, Lee Y, Lee J. Effects of Moisture and Amphiphilic Compounds on the Oxidative Stability of Microwave‐Treated Corn Oil. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- HeeSun Na
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon 16419 Republic of Korea
| | - Hyuk Choi
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon 16419 Republic of Korea
| | - YoonHee Lee
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon 16419 Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon 16419 Republic of Korea
- Food Flavor Sensory Research Center Sungkyunkwan University Suwon 16419 Republic of Korea
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3
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Zhang J, Freund MA, Culler MD, Yang R, Chen PB, Park Y, Decker EA, Zhang G. How To Stabilize ω-3 Polyunsaturated Fatty Acids (PUFAs) in an Animal Feeding Study?-Effects of the Temperature, Oxygen Level, and Antioxidant on Oxidative Stability of ω-3 PUFAs in a Mouse Diet. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13146-13153. [PMID: 32159344 DOI: 10.1021/acs.jafc.9b08298] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Substantial studies have shown that ω-3 polyunsaturated fatty acids (PUFAs) have various health-promoting effects; however, there are inconsistent results from animal studies that showed that ω-3 PUFAs have no effects or even detrimental effects. Emerging research suggests that oxidized ω-3 PUFAs have different effects compared to unoxidized ω-3 PUFAs; therefore, lipid oxidation of dietary ω-3 PUFAs could contribute to the mixed results of ω-3 PUFAs in animal studies. Here, we prepared an AIN-93G-based, semi-purified, powder diet, which is one of the most commonly used rodent diets in animal studies, to study the oxidative stability of fortified ω-3 PUFAs in animal feed. We found that lowering the storage temperature or the addition of a certain antioxidant, notably tert-butylhydroquinone (TBHQ), helps to stabilize ω-3 PUFAs and suppress ω-3 oxidation in the animal diet, while reducing the level of oxygen in the storage atmosphere is not very effective. The addition of 50 ppm of TBHQ in the diet inhibited 99.5 ± 0.1% formation of primary oxidation products and inhibited 96.1 ± 0.7% formation of secondary oxidation products, after 10 days of storage of the prepared diet at a typical animal-feeding experiment condition. Overall, our results highlight that ω-3 PUFAs are highly prone to lipid oxidation in a typical animal-feeding experiment, emphasizing the critical importance to stabilize ω-3 PUFAs in animal studies.
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Affiliation(s)
- Jianan Zhang
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Michael A Freund
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Mitchell D Culler
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Ran Yang
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Phoebe B Chen
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Yeonhwa Park
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Eric A Decker
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Guodong Zhang
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
- Molecular and Cellular Biology Graduate Program, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
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4
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Zhang J, Chen X, Yang R, Ma Q, Qi W, Sanidad KZ, Park Y, Kim D, Decker EA, Zhang G. Thermally Processed Oil Exaggerates Colonic Inflammation and Colitis-Associated Colon Tumorigenesis in Mice. Cancer Prev Res (Phila) 2019; 12:741-750. [PMID: 31444155 DOI: 10.1158/1940-6207.capr-19-0226] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Revised: 07/16/2019] [Accepted: 08/19/2019] [Indexed: 11/16/2022]
Abstract
Frying in vegetable oil is a popular cooking and food processing method worldwide; as a result, the oils used for frying are widely consumed by the general public and it is of practical importance to better understand their health impacts. To date, the effects of frying oil consumption on human health are inconclusive, making it difficult to establish dietary recommendations or guidelines. Here we show that dietary administration of frying oil, which was prepared under the conditions of good commercial practice, exaggerated dextran sodium sulfate (DSS)-induced colitis and azoxymethane (AOM)/DSS-induced colon tumorigenesis in mice. In addition, dietary administration of frying oil impaired intestinal barrier function, enhanced translocation of lipopolysaccharide (LPS) and bacteria from the gut into the systemic circulation, and increased tissue inflammation. Finally, to explore the potential compounds involved in the actions of the frying oil, we isolated polar compounds from the frying oil and found that administration of the polar compounds exacerbated DSS-induced colitis in mice. Together, our results showed that dietary administration of frying oil exaggerated development of inflammatory bowel disease (IBD) and IBD-associated colon tumorigenesis in mice, and these effects could be mediated by the polar compounds in the frying oil.
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Affiliation(s)
- Jianan Zhang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts
| | - Xijing Chen
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts
| | - Ran Yang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts
| | - Qin Ma
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts
- College of Food and Bioengineering, South China University of Technology, Guangzhou, China
| | - Weipeng Qi
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts
| | - Katherine Z Sanidad
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts
- Molecular and Cellular Biology Program, University of Massachusetts, Amherst, Massachusetts
| | - Yeonhwa Park
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts
| | - Daeyoung Kim
- Department of Mathematics and Statistics, University of Massachusetts, Amherst, Massachusetts
| | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts.
| | - Guodong Zhang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts.
- Molecular and Cellular Biology Program, University of Massachusetts, Amherst, Massachusetts
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5
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Han J, Du Y, Shang W, Yan J, Wu H, Zhu B, Xiao H. Fabrication of surface-active antioxidant biopolymers by using a grafted scallop (Patinopecten yessoensis) gonad protein isolate–epigallocatechin gallate (EGCG) conjugate: improving the stability of tuna oil-loaded emulsions. Food Funct 2019; 10:6752-6766. [DOI: 10.1039/c9fo01723b] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A novel antioxidant system was developed to improve stability of tuna oil-loaded emulsions.
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Affiliation(s)
- Jiarun Han
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | - Yinan Du
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | - Wenhui Shang
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | - Jianan Yan
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | - Haitao Wu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
- National Engineering Research Center of Seafood
| | - Beiwei Zhu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
- National Engineering Research Center of Seafood
| | - Hang Xiao
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
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6
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Berton-Carabin CC, Sagis L, Schroën K. Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions. Annu Rev Food Sci Technol 2018; 9:551-587. [DOI: 10.1146/annurev-food-030117-012405] [Citation(s) in RCA: 104] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Leonard Sagis
- Physics and Physical Chemistry of Foods, Wageningen University, 6708 WG Wageningen, The Netherlands
| | - Karin Schroën
- Food Process Engineering Group, Wageningen University, 6708 WG Wageningen, The Netherlands
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7
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Obando M, Soto E, De Meulenaer B. Influence of Oxidized Oils on Digestibility of Caseins in O/W Emulsions. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700331] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Mónica Obando
- NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University; Coupure Links 653 B-9000 Ghent Belgium
- Agroindustrial Engineering, Department of Sanitation and Vegetable Production, Faculty of Agronomic Engineering, Universidad del Tolima; Santa Helena 564 Ibagué Colombia
| | - Erika Soto
- Agroindustrial Engineering, Department of Sanitation and Vegetable Production, Faculty of Agronomic Engineering, Universidad del Tolima; Santa Helena 564 Ibagué Colombia
| | - Bruno De Meulenaer
- NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University; Coupure Links 653 B-9000 Ghent Belgium
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8
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Choi H, Kim M, Lee J. Effect of Polar and Non‐Polar Compounds from Oxidized Oils on Oxidative Stability in Corn Oil. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700312] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- HyungSeok Choi
- Department of Food Science and Biotechnology, Sungkyunkwan University2066 Seobu‐ro, Jangan‐gu, SowonGyeonggi‐do 16419Republic of Korea
| | - Mi‐Ja Kim
- Department of Food and Nutrition, Kangwon National UniversitySamcheokRepublic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University2066 Seobu‐ro, Jangan‐gu, SowonGyeonggi‐do 16419Republic of Korea
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9
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Bakota EL, Winkler-Moser JK. Differences in antioxidant activity between two rice protein concentrates in an oil-in-water emulsion. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600421] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Erica L. Bakota
- United States Department of Agriculture; Agricultural Research Service; National Center for Agricultural Utilization Research; Functional Foods Research; Peoria IL USA
| | - Jill K. Winkler-Moser
- United States Department of Agriculture; Agricultural Research Service; National Center for Agricultural Utilization Research; Functional Foods Research; Peoria IL USA
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10
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Bakota EL, Winkler-Moser JK, Berhow MA, Palmquist DE, Liu SX. Antioxidant Activity of Hybrid Grape Pomace Extracts Derived from Midwestern Grapes in Bulk Oil and Oil-in-Water Emulsions. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2698-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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11
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Kerrihard AL, Pegg RB, Sarkar A, Craft BD. Update on the methods for monitoring UFA oxidation in food products. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400119] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Adrian L. Kerrihard
- Department of Food Science & Technology, College of Agricultural and Environmental Sciences; The University of Georgia; Athens GA USA
| | - Ronald B. Pegg
- Department of Food Science & Technology, College of Agricultural and Environmental Sciences; The University of Georgia; Athens GA USA
| | - Anwesha Sarkar
- Nestlé Research Center; Vers-chez-les-Blanc; Lausanne Switzerland
| | - Brian D. Craft
- Nestlé Purina PetCare; 1 Checkerboard Square-3s; St. Louis MO USA
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12
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Lele SR, Proctor A, Ruan CM. Oxidative Stability of Conjugated Linoleic Acid Rich Soy Oil Obtained by Heterogeneous Catalysis. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2546-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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13
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Sarkar A, Golay PA, Acquistapace S, Craft BD. Increasing the oxidative stability of soybean oil through fortification with antioxidants. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12671] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Anwesha Sarkar
- Nestlé Research Center; Vers-chez-les-Blanc PO Box 44 1000 Lausanne 26 Lausanne Switzerland
| | - Pierre-Alain Golay
- Nestlé Research Center; Vers-chez-les-Blanc PO Box 44 1000 Lausanne 26 Lausanne Switzerland
| | - Simone Acquistapace
- Nestlé Research Center; Vers-chez-les-Blanc PO Box 44 1000 Lausanne 26 Lausanne Switzerland
| | - Brian D. Craft
- Nestlé Research Center; Vers-chez-les-Blanc PO Box 44 1000 Lausanne 26 Lausanne Switzerland
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14
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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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15
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Kittipongpittaya K, Panya A, McClements DJ, Decker EA. Impact of Free Fatty Acids and Phospholipids on Reverse Micelles Formation and Lipid Oxidation in Bulk Oil. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2388-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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