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Neofytos DD, Gregersen SB, Andersen U, Corredig M. In situ single-droplet analysis of emulsified fat using confocal Raman microscopy: insights into crystal network formation within spatial resolution. SOFT MATTER 2024. [PMID: 38690673 DOI: 10.1039/d4sm00194j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2024]
Abstract
Fat crystallization is one of the predominant factors influencing the structure and properties of fat-containing emulsions. In the present study, the role of emulsifiers on fat crystallization dynamics within droplet multiphase systems was evaluated via single-droplet analysis, taking advantage of the non-destructive properties of confocal Raman microscopy. Palm oil droplets dispersed in water were used as a model system, due to palm oil's well-known crystallization properties. Emulsion droplets of the same size were generated using two different emulsifiers (Whey Protein Isolate and Tween 60), at various concentrations. Fast and slow cooling treatments were applied to affect fat crystallisation and network formation as well as droplet morphology, and crystallization dynamics. Raman imaging analysis demonstrated that the chemical structure and concentration of the emulsifier significantly influenced both crystal nucleation within the droplets, as well as the spatial distribution and morphology of the fat crystal network. Additionally, analysis of the spectra of the crystallized phase provided essential information regarding the impact of the emulsifiers on the microstructure, degree of structural order, and structural arrangements of the fat crystal networks. Furthermore, by performing single droplet analysis during cooling it was possible to observe shape distortions in Tween 60 stabilized droplets, as a consequence of the formation of a three-dimensional network of fat crystals that strongly interacted with the interface. On the other hand, the droplets retained their shape when whey proteins were absorbed at the interface. Confocal Raman microscopy, in combination with polarized light microscopy, is, therefore, a well-suited tool for in situ, single-droplet analysis of emulsified oil systems, providing essential information about emulsified fat crystallization dynamics, contributing to better understanding and designing products with enhanced structure and function.
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Affiliation(s)
- Dionysios D Neofytos
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark.
| | | | - Ulf Andersen
- Arla Innovation Centre, Arla Foods, Agro Food Park 19, 8200 Aarhus, Denmark
| | - Milena Corredig
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark.
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2
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Frąszczak B, Kula-Maximenko M, Podsędek A, Sosnowska D, Unegbu KC, Spiżewski T. Morphological and Photosynthetic Parameters of Green and Red Kale Microgreens Cultivated under Different Light Spectra. PLANTS (BASEL, SWITZERLAND) 2023; 12:3800. [PMID: 38005697 PMCID: PMC10674929 DOI: 10.3390/plants12223800] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/22/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023]
Abstract
Microgreens are plants eaten at a very early stage of development, having a very high nutritional value. Among a large group of species, those from the Brassicaceae family, including kale, are very popularly grown as microgreens. Typically, microgreens are grown under controlled conditions under light-emitting diodes (LEDs). However, the effect of light on the quality of grown microgreens varies. The present study aimed to determine the effect of artificial white light with varying proportions of red (R) and blue (B) light on the morphological and photosynthetic parameters of kale microgreens with green and red leaves. The R:B ratios were for white light (W) 0.63, for red-enhanced white light (W + R) 0.75, and for white and blue light (W + B) 0.38 at 230 µmol m-2 s-1 PPFD. The addition of both blue and red light had a positive effect on the content of active compounds in the plants, including flavonoids and carotenoids. Red light had a stronger effect on the seedling area and the dry mass and relative chlorophyll content of red-leaved kale microgreens. Blue light, in turn, had a stronger effect on green kale, including dry mass. The W + B light combination negatively affected the chlorophyll content of both cultivars although the leaves were significantly thicker compared to cultivation under W + R light. In general, the cultivar with red leaves had less sensitivity to the photosynthetic apparatus to the spectrum used. The changes in PSII were much smaller in red kale compared to green kale. Too much red light caused a deterioration in the PSII vitality index in green kale. Red and green kale require an individual spectrum with different proportions of blue and red light at different growth stages to achieve plants with a large leaf area and high nutritional value.
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Affiliation(s)
- Barbara Frąszczak
- Department of Vegetable Crops, Poznań University of Life Sciences, Dąbrowskiego 159, 60-594 Poznań, Poland; (K.C.U.); (T.S.)
| | - Monika Kula-Maximenko
- The Franciszek Górski Institute of Plant Physiology, Polish Academy of Sciences, ul. Niezapominajek 21, 30-239 Kraków, Poland;
| | - Anna Podsędek
- Institute of Molecular and Industrial Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Łódź, Poland; (A.P.); (D.S.)
| | - Dorota Sosnowska
- Institute of Molecular and Industrial Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Łódź, Poland; (A.P.); (D.S.)
| | - Kingsley Chinazor Unegbu
- Department of Vegetable Crops, Poznań University of Life Sciences, Dąbrowskiego 159, 60-594 Poznań, Poland; (K.C.U.); (T.S.)
| | - Tomasz Spiżewski
- Department of Vegetable Crops, Poznań University of Life Sciences, Dąbrowskiego 159, 60-594 Poznań, Poland; (K.C.U.); (T.S.)
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3
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Ansar A, Ahmad N, Albqmi M, Saleem M, Ali H. Thermal Effects on the Quality Parameters of Extra Virgin Olive Oil Using Fluorescence Spectroscopy. J Fluoresc 2023; 33:1749-1760. [PMID: 36826729 DOI: 10.1007/s10895-023-03186-3] [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: 12/02/2022] [Accepted: 02/15/2023] [Indexed: 02/25/2023]
Abstract
Extra virgin olive oil is one of the superlative due to its health benefits. In this work, the Fluorescence spectra of extra virgin olive oil (EVOO) from different olive growing regions of Pakistan and Al-Jouf region from the Kingdom of Saudi Arabia (KSA) were obtained. The emission bands depicted relative intensity variations in all non-heated and heated EVOO samples. Prominent emission bands at 385, 400, 435 and 470 nm represent oxidized products of fatty acids, bands at 520 and 673 nm has been assigned to beta carotene and chlorophyll isomers respectively. All EVOO samples collected from Al-Jouf region, KSA and from Pakistan (Loralai Baluchistan, Barani Agricultural Research Institute, Chakwal and Morgha Biodiversity Park, Rawalpindi) regions showed thermal stability. Other EVOO samples from Chaman Baluchistan and one sample from wild specie (Baluchistan) bought directly from farmers showed denatured spectra even without heating. Chemical characteristics of all EVOO samples changed significantly at 200 °C. Relatively, EVOO samples from Al-Jouf showed more thermal stability which might be due to geographical distribution, environmental effects, genetic background and processing or storage conditions. These results demonstrated fluorescence spectroscopy as a quick, cost-effective and reliable approach to assess the quality and thermal stability of EVOO. These characteristics of fluorescence spectroscopy may lead to the development of portable device for the onsite monitoring of EVOO.
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Affiliation(s)
- Areeba Ansar
- National Institute of Lasers and Optronics College, Pakistan Institute of Engineering and Applied Sciences, Nilore, 45650, Islamabad, Pakistan
- Department of Physics, Mirpur University of Science and Technology (MUST), Mirpur, 10250, Azad Jammu and Kashmir, Pakistan
| | - Naveed Ahmad
- Department of Physics, Mirpur University of Science and Technology (MUST), Mirpur, 10250, Azad Jammu and Kashmir, Pakistan.
| | - Mha Albqmi
- Chemistry Department, College of Science and Arts, Jouf University, Alqurayyat, Saudi Arabia
| | - Muhammad Saleem
- National Institute of Lasers and Optronics College, Pakistan Institute of Engineering and Applied Sciences, Nilore, 45650, Islamabad, Pakistan
| | - Hina Ali
- National Institute of Lasers and Optronics College, Pakistan Institute of Engineering and Applied Sciences, Nilore, 45650, Islamabad, Pakistan
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4
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Xue Y, Jiang H. Monitoring of Chlorpyrifos Residues in Corn Oil Based on Raman Spectral Deep-Learning Model. Foods 2023; 12:2402. [PMID: 37372614 DOI: 10.3390/foods12122402] [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: 06/01/2023] [Revised: 06/13/2023] [Accepted: 06/16/2023] [Indexed: 06/29/2023] Open
Abstract
This study presents a novel method for the quantitative detection of residual chlorpyrifos in corn oil through Raman spectroscopy using a combined long short-term memory network (LSTM) and convolutional neural network (CNN) architecture. The QE Pro Raman+ spectrometer was employed to collect Raman spectra of corn oil samples with varying concentrations of chlorpyrifos residues. A deep-learning model based on LSTM combined with a CNN structure was designed to realize feature self-learning and model training of Raman spectra of corn oil samples. In the study, it was discovered that the LSTM-CNN model has superior generalization performance compared to both the LSTM and CNN models. The root-mean-square error of prediction (RMSEP) of the LSTM-CNN model is 12.3 mg·kg-1, the coefficient of determination (RP2) is 0.90, and the calculation of the relative prediction deviation (RPD) results in a value of 3.2. The study demonstrates that the deep-learning network based on an LSTM-CNN structure can achieve feature self-learning and multivariate model calibration for Raman spectra without preprocessing. The results of this study present an innovative approach for chemometric analysis using Raman spectroscopy.
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Affiliation(s)
- Yingchao Xue
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Hui Jiang
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China
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5
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Selyutina OY, Timoshnikov VA, Polyakov NE, Kontoghiorghes GJ. Metal Complexes of Omadine ( N-Hydroxypyridine-2-thione): Differences of Antioxidant and Pro-Oxidant Behavior in Light and Dark Conditions with Possible Toxicity Implications. Molecules 2023; 28:molecules28104210. [PMID: 37241949 DOI: 10.3390/molecules28104210] [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: 04/23/2023] [Revised: 05/17/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
Omadine or N-hydroxypyridine-2-thione and its metal complexes are widely used in medicine and show bactericidal, fungicidal, anticancer, and photochemical activity. The redox activity of omadine complexes with iron, copper, and zinc on lipid peroxidation under light and dark conditions has been investigated. The monitoring of the oxidation of linoleic acid micelles, resembling a model of lipid membrane, was carried out using nuclear magnetic resonance (1H-NMR). It has been shown that the omadine-zinc complex can induce the oxidation of linoleic acid under light irradiation, whereas the complexes with iron and copper are photochemically stable. All the chelating complexes of omadine appear to be redox-inactive in the presence of hydrogen peroxide under dark conditions. These findings suggest that omadine can demonstrate antioxidant behavior in processes involving reactive oxygen species generation induced by transition metals (Fenton and photo-Fenton reactions). However, the omadine complex with zinc, which is widely used in shampoos and ointments, is photochemically active and may cause oxidative cell membrane damage when exposed to light, with possible implications to health.
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Affiliation(s)
- Olga Yu Selyutina
- Institute of Chemical Kinetics & Combustion, 630090 Novosibirsk, Russia
- Institute of Solid Chemistry and Mechanochemistry, 630090 Novosibirsk, Russia
| | | | - Nikolay E Polyakov
- Institute of Chemical Kinetics & Combustion, 630090 Novosibirsk, Russia
- Institute of Solid Chemistry and Mechanochemistry, 630090 Novosibirsk, Russia
| | - George J Kontoghiorghes
- Postgraduate Research Institute of Science, Technology, Environment and Medicine, CY-3021 Limassol, Cyprus
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6
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Wang J, Lv J, Mei T, Xu M, Jia C, Duan C, Dai H, Liu X, Pi F. Spectroscopic studies on thermal degradation and quantitative prediction on acid value of edible oil during frying by Raman spectroscopy. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 293:122477. [PMID: 36791663 DOI: 10.1016/j.saa.2023.122477] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 02/02/2023] [Accepted: 02/07/2023] [Indexed: 06/18/2023]
Abstract
The health risks posed by harmful substances resulting from the thermal degradation of frying oils are of great concern. Characteristic peak intensity ratios (PIRs) screened from Raman spectra were used to characterize the thermal degradation. High correlation coefficients between PIRs and acid values (AVs) of 0.972 (linear fitting), 0.984 (logarithmic function fitting), and 0.954 (linear fitting) for fried soybean oil, canola oil, and palm oil, were obtained at the PIRs of I1267/I1749, I1267/I1659, and I1267/I1749, respectively. The highly correlated PIRs common to the three oils were determined by Pearson's correlation coefficient combined with heat maps. To accommodate both linear and nonlinear features, a global model for predicting AVs of multi-varieties frying oils was constructed using a least-squares support vector machine algorithm, and the results performed well with a root mean square error of prediction of 0.016 and a ratio of prediction to deviation of 11.351. The whole results demonstrate that Raman spectroscopy could characterize the thermal degradation and has excellent quantitative analysis ability for food control based on AV in frying oils, thus providing a new approach to quality control of frying oils.
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Affiliation(s)
- Jiahua Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, People's Republic of China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, People's Republic of China.
| | - Jingwen Lv
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Tingna Mei
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Mengting Xu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Chanchan Jia
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Chuchu Duan
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Huang Dai
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, People's Republic of China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, People's Republic of China
| | - Xiaodan Liu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, People's Republic of China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, People's Republic of China
| | - Fuwei Pi
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China
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7
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Wang Y, Fu Q, Hu Y, Hua L, Li H, Xu G, Ni Q, Zhang Y. Determination of oxidative deterioration in edible oils by high-pressure photoionization time-of-flight mass spectrometry. Food Chem 2023; 424:136260. [PMID: 37244184 DOI: 10.1016/j.foodchem.2023.136260] [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: 12/20/2022] [Revised: 04/24/2023] [Accepted: 04/25/2023] [Indexed: 05/29/2023]
Abstract
Since lipid oxidation often causes serious food safety issues worldwide, determination of oil's oxidative deterioration becomes quite significant, which still calls for efficient analytical methods. In this work, high-pressure photoionization time-of-flight mass spectrometry (HPPI-TOFMS) was firstly introduced for rapid detection of oxidative deterioration in edible oils. Through non-targeted qualitative analysis, oxidized oils with various oxidation levels were successfully discriminated for the first time by coupling HPPI-TOFMS with the orthogonal partial least squares discriminant analysis (OPLS-DA). Furthermore, by targeted interpretation of the HPPI-TOFMS mass spectra and the subsequent regression analysis (signal intensities vs TOTOX values), good linear correlations were observed for several predominant VOCs. Those specific VOCs were promising oxidation indicators, which would play important roles as TOTOX to judge the oxidation states of tested samples. The proposed HPPI-TOFMS methodology can be used as an innovative tool for accurate and effective assessment of lipid oxidation in edible oils.
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Affiliation(s)
- Yan Wang
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan 311300, China.
| | - Qianwen Fu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan 311300, China
| | - Yu Hu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan 311300, China
| | - Lei Hua
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Haiyang Li
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Guangzhi Xu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan 311300, China
| | - Qinxue Ni
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan 311300, China
| | - Youzuo Zhang
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan 311300, China.
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8
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Zhang H, Yang X, Zhong R, Huo Y, Zhu Y, Liang P. Antioxidative properties of fish roe peptides combined with polyphenol on the fish oil oleogel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1714-1726. [PMID: 36377186 DOI: 10.1002/jsfa.12336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND This study aimed to investigate the effects of large yellow croaker (Larimichthys crocea) roe protein hydrolysate (LYCPH)-polyphenol (catechin (CA), gallic acid (GA), and tannic acid (TA)) conjugates on the oxidative stability of fish oil in an oleogel system. RESULTS Scanning electron microscopy and Fourier transform infrared spectroscopy suggested that the LYCPH-polyphenol conjugates were nearly spherical and non-covalent and that covalent effects could coexist between LYCPH and polyphenols. LYCPH-TA exhibited the highest ABTS scavenging, reducing capacities, and emulsifying stability. Raman spectra and chemometrics revealed that LYCPH-TA loaded with oleogels had the best oxidative stability. Additionally, 32 volatile compounds were identified in fish oil by headspace gas chromatography-ion mobility spectrometry. CONCLUSION Overall, this study demonstrated that fish oil oleogels loaded with LYCPH-polyphenol conjugates could inhibit fish oil oxidation. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Huadan Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing and Nutrition, Fuzhou, Fujian, China
| | - Xinyi Yang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing and Nutrition, Fuzhou, Fujian, China
| | - Rongbin Zhong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing and Nutrition, Fuzhou, Fujian, China
| | - Yuming Huo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing and Nutrition, Fuzhou, Fujian, China
| | - Yujie Zhu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing and Nutrition, Fuzhou, Fujian, China
| | - Peng Liang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
- Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing and Nutrition, Fuzhou, Fujian, China
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9
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Optimization of the mixture of groundnut, palm, stearin, and sesame oils subjected to heat treatment and evaluation of their lipid quality. Heliyon 2023; 9:e12813. [PMID: 36820168 PMCID: PMC9938409 DOI: 10.1016/j.heliyon.2023.e12813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 12/28/2022] [Accepted: 01/03/2023] [Indexed: 01/07/2023] Open
Abstract
The mixing of edible oils makes it possible to prevent lipid oxidation and preserve the nutritional and organoleptic quality of food. This study was conducted to determine the optimized blend ratio of groundnut (Arachis hypogea), olein, stearin, and sesame (Sesamum indicum L.) oils, to limit thermal oxidation of their lipids. The augmented simplex lattice design was used to study the effect of the edible oils (peanut, palm olein, palm stearin, and sesame oils) on the responses; peroxide value, thiobarbituric acid value, p-Anisidine value, iodine value, free fatty acid content, and total oxidation. The optimized blending oil proportions of peanut, olein, sesame, and stearin oils, were: 33.23%, 23.23%, 15.85%, and 27% respectively. Under this optimum condition, the following quality parameters were obtained: 1.75% oleic acid for the free fatty acid; 6.15 meq/kg for the peroxide value; 1.16 meq MDA/Kg for the thiobarbituric acid value; 55.39 g I2/100 g for the iodine value, 4.45 for the p-Anisidine value, and 19.85 for the total oxidation value. The resulting desirability was equal to 1. Thus, our results for the optimization indicate that the combination of oil makes it possible to best preserve the chemical quality of the lipids during heat treatments.
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10
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Gharby S, Oubannin S, Ait Bouzid H, Bijla L, Ibourki M, Gagour J, Koubachi J, Sakar EH, Majourhat K, Lee LH, Harhar H, Bouyahya A. An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils. Foods 2022; 11:3258. [PMID: 37431007 PMCID: PMC9601662 DOI: 10.3390/foods11203258] [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: 09/12/2022] [Revised: 10/08/2022] [Accepted: 10/14/2022] [Indexed: 07/30/2023] Open
Abstract
Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers' health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.
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Affiliation(s)
- Saïd Gharby
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Samira Oubannin
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Hasna Ait Bouzid
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Laila Bijla
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Mohamed Ibourki
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
- African Sustainable Agriculture Research Institute (ASARI), Mohammed VI Polytechnic University (UM6P), Laayoune 70000, Morocco
| | - Jamila Gagour
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Jamal Koubachi
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology and Health, FS, Abdelmalek Essaadi University, Tetouan 93002, Morocco
| | - Khalid Majourhat
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Learn-Han Lee
- Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Bandar Sunway, Subang Jaya 47500, Selangor, Malaysia
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment LMNE, Mohammed V University in Rabat, Rabat 10100, Morocco
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Genomic Center of Human Pathologies, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10100, Morocco
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11
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Shen SK, Wu ZY, Chen YW, Dong XP, Liu FJ, Ding ZW. Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4609-4619. [PMID: 35174491 DOI: 10.1002/jsfa.11819] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 02/02/2022] [Accepted: 02/17/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Sturgeon is one of the most precious fish resources worldwide. Low temperature vacuum heating (LTVH) has been confirmed as a good way of maintaining food quality. However, there is a lack of in-depth studies assessing the impact of LTVH on lipid oxidation and flavor formation. RESULTS The present study compared the effect of LTVH and traditional cooking on lipid oxidation and flavor of sturgeon fillets. In total, 13 fatty acids were detected, of which polyunsaturated fatty acids content was the highest (P < 0.05). LTVH prevented the formation of conjugated diene and thiobarbituric acid reactive substances (P < 0.05), as manifested by an increased signal intensity of free radicals of electron spin resonance. The characteristic peaks intensity of lipid by Raman at 970 cm-1 , 1080 cm-1 and 1655 cm-1 were reduced, whereas peaks at 1068 cm-1 and 1125 cm-1 displayed the opposite trend. Confocal fluorescence microscopy showed that the lipids particles were reduced and distributed more evenly with an increase in heating temperature. Principal component analysis of electronic nose cannot effectively separate all groups; however, gas chromatography-ion migration spectrometry showed that the volatile flavor compounds were relatively stable during LTVH. Correlation analysis of all the above lipid oxidation indices and characteristic flavor substances showed that each treatment group was located in different quadrants and demonstrated great differentiation. CONCLUSION Overall, the results of the present study support the view that LTVH is a healthier way of cooking. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Shi-Ke Shen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Zheng-Yang Wu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Xiu-Ping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Fei-Jian Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Zhi-Wen Ding
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
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12
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Go X X Biowska G, Stawoska I, Wese X Ucha-Birczy X Ska A. Cold-modulated leaf compounds in winter triticale DH lines tolerant to freezing and Microdochium nivale infection: LC-MS and Raman study. FUNCTIONAL PLANT BIOLOGY : FPB 2022; 49:725-741. [PMID: 35379383 DOI: 10.1071/fp21300] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Accepted: 03/12/2022] [Indexed: 06/14/2023]
Abstract
Tolerance to freezing and seedling diseases caused by Microdochium spp. is an essential trait for the wintering of triticale (×Triticosecale Wittmack) and other cereals. Preceding multi-year studies indicate that after long-term exposure to the low temperature, cereal seedlings acquire a genotype-dependent cross-tolerance to other subsequent stresses. This paper presents the first non-gel protein profiling performed via high performance liquid chromatography coupled with Mass Spectrometry as well as Fourier Transform-Raman spectroscopy measurements performed directly on leaves of triticale seedlings growing under different conditions. The research used doubled haploid lines selected from the mapping population, with extreme tolerance/susceptibility to freezing and M. nivale infection. These non-targeted methods led to the detection of twenty two proteins cold-accumulated in the most tolerant seedlings in relation to susceptible ones, classified as involved in protein biosynthesis, response to different stimuli, energy balancing, oxidative stress response, protein modification, membrane structure and anthocyanin synthesis. Additionally, in seedlings of the most freezing- and M. nivale -tolerant line, cold-hardening caused decrease of the carotenoid and chlorophyll content. Moreover, a decrease in the band intensity typical for carbohydrates as well as an increase in the band intensity characteristic for protein compounds were detected. Both studied lines revealed a different answer to stress in the characteristics of phenolic components.
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Affiliation(s)
- Gabriela Go X X Biowska
- Pedagogical University of Krakow, Institute of Biology, Podchorazych 2, Kraków 30-084, Poland
| | - Iwona Stawoska
- Pedagogical University of Krakow, Institute of Biology, Podchorazych 2, Kraków 30-084, Poland
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Alunni Cardinali M, Cartechini L, Paolantoni M, Miliani C, Fioretto D, Pensabene Buemi L, Comez L, Rosi F. Microscale mechanochemical characterization of drying oil films by in situ correlative Brillouin and Raman spectroscopy. SCIENCE ADVANCES 2022; 8:eabo4221. [PMID: 35767625 PMCID: PMC9242584 DOI: 10.1126/sciadv.abo4221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Accepted: 05/12/2022] [Indexed: 06/15/2023]
Abstract
Correlative Brillouin and Raman microspectroscopy (BRaMS) is applied for the in situ monitoring of the chemical and physical changes of linseed oil during polymerization. The viscoelastic properties of the drying oil throughout the phase transition were determined by Brillouin light scattering (BLS) and joined to the Raman spectroscopic information about the chemical process responsible for the oil hardening. A comparative study was then performed on an oil mock-up containing ZnO, one of the most common white pigments used in cultural heritage. The intriguing outcomes open new research perspectives for a deeper comprehension of the processes leading to the conversion of a fluid binder into a dry adhering film. The description of both chemical and structural properties of the polymeric network and their evolution are the basis for a better understanding of oil painting degradation. Last, as a feasibility test, BRaMS was applied to study a precious microfragment from J. Pollock's masterpiece Alchemy.
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Affiliation(s)
- Martina Alunni Cardinali
- Department of Chemistry, Biology and Biotechnology, University of Perugia, Via Elce di Sotto, 6 06123 Perugia, Italy
| | - Laura Cartechini
- Institute of Chemical Sciences and Technologies-SCITEC, National Research Council-CNR, Via Elce di Sotto, Perugia I-06123, Italy
| | - Marco Paolantoni
- Department of Chemistry, Biology and Biotechnology, University of Perugia, Via Elce di Sotto, 6 06123 Perugia, Italy
| | - Costanza Miliani
- Institute of Heritage Science-ISPC, National Research Council-CNR, Via Cardinale Guglielmo Sanfelice 8, 80134 Napoli (NA), Italy
| | - Daniele Fioretto
- Department of Physics and Geology, University of Perugia, Via Pascoli, Perugia I-06123, Italy
- Istituto Officina dei Materiali-IOM, National Research Council-CNR, Via Pascoli, Perugia I-06123, Italy
| | | | - Lucia Comez
- Istituto Officina dei Materiali-IOM, National Research Council-CNR, Via Pascoli, Perugia I-06123, Italy
| | - Francesca Rosi
- Institute of Chemical Sciences and Technologies-SCITEC, National Research Council-CNR, Via Elce di Sotto, Perugia I-06123, Italy
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14
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Omeje KO, Ezema BO, Ozioko JN, Omeje HC, Ossai EC, Eze SOO, Okpala COR, Korzeniowska M. Biochemical characterization of Soxhlet-extracted pulp oil of Canarium schweinfurthii Engl. fruit in Nigeria. Sci Rep 2022; 12:10291. [PMID: 35717414 PMCID: PMC9206677 DOI: 10.1038/s41598-022-14381-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Accepted: 06/06/2022] [Indexed: 11/29/2022] Open
Abstract
Characterization and further development of underutilized/underexploited indigenous tropical seed oils are essential to supplement both nutritional and industrial needs of an ever-increasing African (and global) population. Before now and to our best knowledge, the previous research involved Canarium schweinfurthii Engl. fruit specific to Nigeria appear to have been more on the evaluation of seed, pulp, and essential oils (from the seed), but much less on the pulp oil. To supplement existing information, this current work has aimed to biochemically characterize the Soxhlet-extracted pulp oil of C. schweinfurthii fruit gathered from a community situated in the South-east of Nigeria. Specifically, the biochemical characterization comprised the determinations of proximate compositions, lipid peroxidation, fatty acid profile, as well as carotenoids, sterols, and tocopherols. Processing the fruit sample to pulp oil involved, among others, oven-drying, and grinding, prior to the Soxhlet extraction. Results of proximate components of C. schweinfurthii pulp oil showed the following trend: crude fat content (~ 49.32%) > carbohydrates (~ 37.93%) > moisture content (~ 8.62%) > ash content (~ 3.74%) > crude protein content (~ 0.39%) values. The lipid peroxidation attributes comprised acid (~ 23.60 mg KOH/g), peroxide (~ 33.91 mEq. O2/kg), iodine (~ 58.3 g/100 g), and saponification (~ 138.21 mg KOH/g) values. In addition to the free (~ 13.8%), saturated (~ 9.74%), and unsaturated (~ 90.26%) fatty acids, a total of fifteen (15) fatty acid methyl esters (FAMEs) spectral peaks were found, from caprylic acid (C8:0) to lignoceric acid (C24:0). Total tocopherol concentration amounted to ~ 73 mg/100 g, which comprised α, β, γ-tocopherol, and δ-tocotrienol, with fair concentrations of carotenoids and sterols. Overall, the C. schweinfurthii pulp oil—biochemically competitive with a high concentration of unsaturated fatty acid, tocopherol, and sterol, suggests strong industrial promise.
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Affiliation(s)
- Kingsley O Omeje
- Department of Biochemistry, University of Nigeria, Nsukka, Enugu, Nigeria
| | - Benjamin O Ezema
- Department of Biochemistry, University of Nigeria, Nsukka, Enugu, Nigeria
| | - Juliet N Ozioko
- Department of Biochemistry, University of Nigeria, Nsukka, Enugu, Nigeria
| | - Henry C Omeje
- Department of Biochemistry, University of Port Harcourt, Port Harcourt, Rivers State, Nigeria
| | - Emmanuel C Ossai
- Department of Biochemistry, University of Nigeria, Nsukka, Enugu, Nigeria.
| | - Sabinus O O Eze
- Department of Biochemistry, University of Nigeria, Nsukka, Enugu, Nigeria
| | - Charles Odilichukwu R Okpala
- Department of Functional Foods Product Development, Wrocław University of Environmental and Life Sciences, 51-630, Wrocław, Poland.
| | - Małgorzata Korzeniowska
- Department of Functional Foods Product Development, Wrocław University of Environmental and Life Sciences, 51-630, Wrocław, Poland
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15
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Cao X, Li X, Shu N, Tan CP, Xu YJ, Liu Y. The Characteristics and Analysis of Polar Compounds in Deep-Frying Oil: a Mini Review. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02335-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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16
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Pandiselvam R, Kaavya R, Martinez Monteagudo SI, Divya V, Jain S, Khanashyam AC, Kothakota A, Prasath VA, Ramesh SV, Sruthi NU, Kumar M, Manikantan MR, Kumar CA, Khaneghah AM, Cozzolino D. Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut ( Cocos nucifera L.). Molecules 2022; 27:molecules27103250. [PMID: 35630725 PMCID: PMC9147692 DOI: 10.3390/molecules27103250] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 05/07/2022] [Accepted: 05/16/2022] [Indexed: 12/26/2022] Open
Abstract
The number of food frauds in coconut-based products is increasing due to higher consumer demands for these products. Rising health consciousness, public awareness and increased concerns about food safety and quality have made authorities and various other certifying agencies focus more on the authentication of coconut products. As the conventional techniques for determining the quality attributes of coconut are destructive and time-consuming, non-destructive testing methods which are accurate, rapid, and easy to perform with no detrimental sampling methods are currently gaining importance. Spectroscopic methods such as nuclear magnetic resonance (NMR), infrared (IR)spectroscopy, mid-infrared (MIR)spectroscopy, near-infrared (NIR) spectroscopy, ultraviolet-visible (UV-VIS) spectroscopy, fluorescence spectroscopy, Fourier-transform infrared spectroscopy (FTIR), and Raman spectroscopy (RS) are gaining in importance for determining the oxidative stability of coconut oil, the adulteration of oils, and the detection of harmful additives, pathogens, and toxins in coconut products and are also employed in deducing the interactions in food constituents, and microbial contaminations. The objective of this review is to provide a comprehensive analysis on the various spectroscopic techniques along with different chemometric approaches for the successful authentication and quality determination of coconut products. The manuscript was prepared by analyzing and compiling the articles that were collected from various databases such as PubMed, Google Scholar, Scopus and ScienceDirect. The spectroscopic techniques in combination with chemometrics were shown to be successful in the authentication of coconut products. RS and NMR spectroscopy techniques proved their utility and accuracy in assessing the changes in coconut oil’s chemical and viscosity profile. FTIR spectroscopy was successfully utilized to analyze the oxidation levels and determine the authenticity of coconut oils. An FT-NIR-based analysis of various coconut samples confirmed the acceptable levels of accuracy in prediction. These non-destructive methods of spectroscopy offer a broad spectrum of applications in food processing industries to detect adulterants. Moreover, the combined chemometrics and spectroscopy detection method is a versatile and accurate measurement for adulterant identification.
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Affiliation(s)
- Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India;
- Correspondence: or (R.P.); (R.K.); (M.R.M.); (A.M.K.); (D.C.)
| | - Rathnakumar Kaavya
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA;
- Correspondence: or (R.P.); (R.K.); (M.R.M.); (A.M.K.); (D.C.)
| | - Sergio I. Martinez Monteagudo
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA;
- Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, NM 88003, USA
- Chemical & Materials Engineering Department, New Mexico State University, Las Cruces, NM 88003, USA
| | - V. Divya
- School of BioSciences and Technology, VIT University, Vellore 632014, Tamil Nadu, India;
| | - Surangna Jain
- Department of Biotechnology, Mahidol University, Bangkok 12120, Thailand;
| | | | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India;
| | - V. Arun Prasath
- Department of Food Process Engineering, NIT, Rourkela 769008, Odisha, India;
| | - S. V. Ramesh
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India;
| | - N. U. Sruthi
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India;
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, Maharashtra, India;
| | - M. R. Manikantan
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India;
- Correspondence: or (R.P.); (R.K.); (M.R.M.); (A.M.K.); (D.C.)
| | - Chinnaraja Ashok Kumar
- Department of Food Safety and Quality Assurance, College of Food and Dairy Technology, Chennai 600051, Tamil Nadu, India;
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas 13083-875, SP, Brazil
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland
- Correspondence: or (R.P.); (R.K.); (M.R.M.); (A.M.K.); (D.C.)
| | - Daniel Cozzolino
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane 4072, Australia
- Correspondence: or (R.P.); (R.K.); (M.R.M.); (A.M.K.); (D.C.)
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Kontogianni VG, Gerothanassis IP. Analytical and Structural Tools of Lipid Hydroperoxides: Present State and Future Perspectives. Molecules 2022; 27:2139. [PMID: 35408537 PMCID: PMC9000705 DOI: 10.3390/molecules27072139] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 03/20/2022] [Accepted: 03/22/2022] [Indexed: 11/17/2022] Open
Abstract
Mono- and polyunsaturated lipids are particularly susceptible to peroxidation, which results in the formation of lipid hydroperoxides (LOOHs) as primary nonradical-reaction products. LOOHs may undergo degradation to various products that have been implicated in vital biological reactions, and thus in the pathogenesis of various diseases. The structure elucidation and qualitative and quantitative analysis of lipid hydroperoxides are therefore of great importance. The objectives of the present review are to provide a critical analysis of various methods that have been widely applied, and more specifically on volumetric methods, applications of UV-visible, infrared, Raman/surface-enhanced Raman, fluorescence and chemiluminescence spectroscopies, chromatographic methods, hyphenated MS techniques, NMR and chromatographic methods, NMR spectroscopy in mixture analysis, structural investigations based on quantum chemical calculations of NMR parameters, applications in living cells, and metabolomics. Emphasis will be given to analytical and structural methods that can contribute significantly to the molecular basis of the chemical process involved in the formation of lipid hydroperoxides without the need for the isolation of the individual components. Furthermore, future developments in the field will be discussed.
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Affiliation(s)
- Vassiliki G. Kontogianni
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
| | - Ioannis P. Gerothanassis
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
- International Center for Chemical and Biological Sciences, H.E.J. Research Institute of Chemistry, University of Karachi, Karachi 75270, Pakistan
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Skoczowski A, Oliwa J, Stawoska I, Rys M, Kocurek M, Czyczyło-Mysza I. The Spectral Compositions of Light Changes Physiological Response of Chinese Cabbage to Elevated Ozone Concentration. Int J Mol Sci 2022; 23:ijms23062941. [PMID: 35328361 PMCID: PMC8955156 DOI: 10.3390/ijms23062941] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/04/2022] [Accepted: 03/06/2022] [Indexed: 11/16/2022] Open
Abstract
The effects of ozone combined with other environmental factors remain an important topic of the research, both in connection with climate change and the possibility of using modern solutions in horticulture. In our experiment, we compared the influence of ozone (100 ppb) on photosynthesis and changes in the pigment composition of Chinese cabbage (Brassica rapa subsp. pekinensis) leaves depending on the spectral composition of light. We used white LED light (WL), a combination of red + green + blue (RGBL) with a dominant red component and white +blue (WBL) with a dominant blue component in comparison with the classic sodium lamp lighting (yellow light—YL). The values of the parameters describing the light-dependent phase of photosynthesis and the parameters of the gas exchange, as well as non-photosynthesis pigment contents, show that the spectral composition strongly differentiates the response of Chinese cabbage leaves to ozone. In general, the efficiency of photochemical reactions was the highest in YL, but after O3 fumigation, it decreased. In plants growing in WL and WBL, the increase of O3 concentration stimulated light photosynthesis reactions and led to the enhancement of transpiration, stomatal conductance and intracellular CO2 concentration. Changes in photosynthetic activity were accompanied by an increase in the content of anthocyanins and flavonols.
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Affiliation(s)
- Andrzej Skoczowski
- Institute of Biology, Pedagogical University of Krakow, Podchorążych 2, 30-084 Kraków, Poland; (A.S.); (I.S.)
| | - Jakub Oliwa
- Institute of Biology, Pedagogical University of Krakow, Podchorążych 2, 30-084 Kraków, Poland; (A.S.); (I.S.)
- Correspondence:
| | - Iwona Stawoska
- Institute of Biology, Pedagogical University of Krakow, Podchorążych 2, 30-084 Kraków, Poland; (A.S.); (I.S.)
| | - Magdalena Rys
- The Franciszek Górski Institute of Plant Physiology, Polish Academy of Sciences, Niezapominajek 21, 30-239 Kraków, Poland; (M.R.); (I.C.-M.)
| | - Maciej Kocurek
- Institute of Biology, The Jan Kochanowski University, Uniwersytecka 7, 25-406 Kielce, Poland;
| | - Ilona Czyczyło-Mysza
- The Franciszek Górski Institute of Plant Physiology, Polish Academy of Sciences, Niezapominajek 21, 30-239 Kraków, Poland; (M.R.); (I.C.-M.)
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Cui N, Zhao T, Han Z, Yang Z, Wang G, Ma Q, Liang L. Characterisation of oil oxidation, fatty acid, carotenoid, squalene and tocopherol components of hazelnut oils obtained from three varieties undergoing oxidation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15669] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Nana Cui
- State Key Laboratory of Tree Genetics and Breeding Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry Chinese Academy of Forestry Beijing 100091 China
- National Forestry and Grassland Innovation Alliance on Hazelnut Beijing 100091 China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration Beijing 100091 China
| | - Tiantian Zhao
- State Key Laboratory of Tree Genetics and Breeding Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry Chinese Academy of Forestry Beijing 100091 China
- National Forestry and Grassland Innovation Alliance on Hazelnut Beijing 100091 China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration Beijing 100091 China
| | - Zhentai Han
- Institute of Forest Ecology Environment and Protection Chinese Academy of Forestry Beijing 100091 China
| | - Zhen Yang
- State Key Laboratory of Tree Genetics and Breeding Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry Chinese Academy of Forestry Beijing 100091 China
- National Forestry and Grassland Innovation Alliance on Hazelnut Beijing 100091 China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration Beijing 100091 China
| | - Guixi Wang
- State Key Laboratory of Tree Genetics and Breeding Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry Chinese Academy of Forestry Beijing 100091 China
- National Forestry and Grassland Innovation Alliance on Hazelnut Beijing 100091 China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration Beijing 100091 China
| | - Qinghua Ma
- State Key Laboratory of Tree Genetics and Breeding Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry Chinese Academy of Forestry Beijing 100091 China
- National Forestry and Grassland Innovation Alliance on Hazelnut Beijing 100091 China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration Beijing 100091 China
| | - Lisong Liang
- State Key Laboratory of Tree Genetics and Breeding Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry Chinese Academy of Forestry Beijing 100091 China
- National Forestry and Grassland Innovation Alliance on Hazelnut Beijing 100091 China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration Beijing 100091 China
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Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test. Antioxidants (Basel) 2022; 11:antiox11030490. [PMID: 35326140 PMCID: PMC8944499 DOI: 10.3390/antiox11030490] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 02/25/2022] [Accepted: 02/25/2022] [Indexed: 02/04/2023] Open
Abstract
The interest in hemp seed oil has recently increased, due to the latest regulations which allow its use as food. Hemp seed oil is characterized by a high content of polyunsaturated fatty acids, which are highly prone to oxidation. Accelerated thermal oxidation (60 °C, 18 days) has been applied to nine types of cold-pressed hemp seed oils to monitor the evolution of the samples during oxidative deterioration. The results showed that the only determinations of primary (peroxide value) and secondary (TBARs) oxidation products did not allow a sufficient or correct evaluation of the oxidative changes of hemp seed oils during storage. In fact, samples at the end of the test were primarily characterized by a high presence of oxidation volatile compounds and a significant decrease of antioxidants. Several volatiles identified before the accelerated storage, such as the predominant α-pinene and β-pinene, gradually decreased during the accelerated storage period. On the other hand, aldehydes (hexanal, (E)-2-hexenal, heptanal, (E,E)-2,4-hexadienal, (E)-2-heptenal, (E,E)-2,4-heptadienal, (E,Z)-2,4-heptadienal, 2-octenal, nonanal, nonenal, 2,4-nonadienal, (E,E)- 2,4-decadienal and 2,4-decadienal), ketones (1-octen-3-one, 3-octen-2-one, (E,E)-3,5-octadien-2- one and 3,5-octadien-2-one), acids (propionic acid, pentanoic acid, hexanoic acid and heptanoic acid) and 2-pentyl-furan increased during the accelerated storage, as principal markers of oxidation.
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Bootsma J, Browne WR, Flapper J, de Bruin B. Photoactive Fe Catalyst for Light-Triggered Alkyd Paint Curing. JACS AU 2022; 2:531-540. [PMID: 35253002 PMCID: PMC8889616 DOI: 10.1021/jacsau.1c00579] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Indexed: 06/14/2023]
Abstract
Herein, we show that the photoactive complexes [(Cp)Fe(arene)]+ (Cp = cyclopentadienyl; arene = C6H6, C6H5Me) act as latent catalysts that allow for photochemical control over the onset of alkyd paint curing, without the need for antiskinning agents such as the volatile 2-butanone oxime normally used to prevent curing during paint storage. The highly soluble neutral complexes [(Cp)Fe(Ch)] and [(Cp)Fe(Ch')] (Ch = cyclohexadienyl, Ch' = methylcyclohexadienyl) readily convert to the photoactive complexes [(Cp)Fe(arene)]+ upon oxidation in alkyd, allowing the latter to be dosed in a wide range of concentrations. Infrared and Raman studies show similar spectral changes of the alkyd paint matrix as have been observed in alkyd curing mediated by well-known, industrially applied cobalt- and manganese-based catalyst Co(neodecanoate)2 and [(Me3TACN)2Mn2(μ-OOCR)3](OOCR). The [(Cp)Fe(Ch)]/[(Cp)Fe(arene)]+ system performs equally well as these cobalt- and manganese-based catalysts in terms of drying time and outperform the manganese catalyst by showing a hardness development (increase) similar to that of the cobalt-based catalyst. Based on electron paramagnetic resonance and light-activity studies, we propose that photolysis of [(Cp)Fe(arene)]+ generates short-lived active FeII species, explaining the desired latency. The [(Cp)Fe(Ch)]/[(Cp)Fe(arene)]+ alkyd curing systems presented herein are unique examples of intrinsically latent paint curing catalysts that (1) are based on an abundant and harmless transition metal (Fe), (2) do not require any antiskinning agents, and (3) show favorable performance in terms of drying times and hardness development.
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Affiliation(s)
- Johan Bootsma
- Homogeneous,
Supramolecular and Bio-Inspired Catalysis Group, Van ’t Hoff
Institute for Molecular Sciences, University
of Amsterdam, Science
Park 904, 1098 XH Amsterdam, The Netherlands
| | - Wesley R. Browne
- Molecular
Inorganic Chemistry group, Stratingh Institute for Chemistry, University of Groningen, Nijenborgh 4, 9747
AG Groningen, The Netherlands
| | - Jitte Flapper
- Akzo
Nobel Decorative Coatings B.V., Rijksstraatweg 31, 2171 AJ Sassenheim, The Netherlands
| | - Bas de Bruin
- Homogeneous,
Supramolecular and Bio-Inspired Catalysis Group, Van ’t Hoff
Institute for Molecular Sciences, University
of Amsterdam, Science
Park 904, 1098 XH Amsterdam, The Netherlands
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22
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Martins AJ, Cerqueira F, Vicente AA, Cunha RL, Pastrana LM, Cerqueira MA. Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels. Gels 2022; 8:37. [PMID: 35049574 PMCID: PMC8774356 DOI: 10.3390/gels8010037] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 12/29/2021] [Accepted: 01/01/2022] [Indexed: 02/06/2023] Open
Abstract
Novel fat mimetic materials, such as oleogels, are advancing the personalization of healthier food products and can be developed from low molecular weight compounds such as γ-oryzanol and β-sitosterol. Following molecular assembly, the formation of a tubular system ensues, which seems to be influenced by elements such as the oleogelators' concentration and ratio, cooling rates, and storage periods. Sterol-based oleogels were formulated under distinct environmental conditions, and a comprehensive study aimed to assess the effects of the mentioned factors on oleogel formation and stability, through visual observation and by using techniques such as small-angle X-ray scattering, X-ray diffraction, confocal Raman spectroscopy, rheology, and polarized microscopy. The long, rod-like conformations, identified by small-angle X-ray scattering, showed that different cooling rates influence oleogels' texture. Raman spectra showed that the stabilization time is associated with the interfibrillar aggregation, which occurred differently for 8 and 10 wt%, with a proven relationship between ferulic acid and the tubular formation. This report gives fundamental insight into the critical point of gelation, referring to the time scale of the molecular stabilization. Our results verify that understanding the structuring mechanisms of oleogelation is decisive for the processing and manufacturing of novel foods which integrate oleogels in their structure.
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Affiliation(s)
- Artur J. Martins
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (F.C.); (L.M.P.); (M.A.C.)
- Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal;
| | - Fátima Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (F.C.); (L.M.P.); (M.A.C.)
- Centre of Physics, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal
| | - António A. Vicente
- Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal;
| | - Rosiane L. Cunha
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP, Campinas 13083-862, Brazil;
| | - Lorenzo M. Pastrana
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (F.C.); (L.M.P.); (M.A.C.)
| | - Miguel A. Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (F.C.); (L.M.P.); (M.A.C.)
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23
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Zhang Y, Wang M, Zhang X, Qu Z, Gao Y, Li Q, Yu X. Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis. Crit Rev Food Sci Nutr 2021:1-15. [PMID: 34845958 DOI: 10.1080/10408398.2021.2009437] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Edible oils are indispensable food components, because they are used for cooking or frying. However, during processing, transport, storage, and consumption, edible oils are susceptible to oxidation, during which various primary and secondary oxidative products are generated. These products may reduce the nutritional value and safety of edible oils and even harm human health. Therefore, analyzing the oxidation of edible oil is essential to ensure the quality and safety of oil. Oxidation is a complex process with various oxidative products, and the content of these products can be evaluated by corresponding indexes. According to the structure and properties of the oxidative products, analytical methods have been employed to quantify these products to analyze the oxidation of oil. Combined with proper chemometric analytical methods, qualitative identification has been performed to discriminate oxidized and nonoxidized oils. Oxidative products are complex and diverse. Thus, proper indexes and analytical methods should be selected depending on specific research objectives. Expanding the mechanism of the correspondence between oxidative products and analytical methods is crucial. The underlying mechanism, conventional indexes, and applications of analytical methods are summarized in this review. The challenges and perspectives for future applications of several methods in determining oxidation are also discussed. This review may serve as a reference in the selection, establishment, and improvement of methods for analyzing the oxidation of edible oil. HighlightsThe mechanism of edible oil oxidation analysis was elaborated.Conventional oxidation indexes and their limited values were discussed.Analytical methods for the determination of oxidative products and qualitative identification of oxidized and non-oxidized oils were reviewed.
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Affiliation(s)
- Yan Zhang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Mengzhu Wang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xuping Zhang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Zhihao Qu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Yuan Gao
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Qi Li
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
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24
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Ottaway JM, Chance Carter J, Adams KL, Camancho J, Lavine BK, Booksh KS. Comparison of Spectroscopic Techniques for Determining the Peroxide Value of 19 Classes of Naturally Aged, Plant-Based Edible Oils. APPLIED SPECTROSCOPY 2021; 75:781-794. [PMID: 33522275 DOI: 10.1177/0003702821994500] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The peroxide value of edible oils is a measure of the degree of oxidation, which directly relates to the freshness of the oil sample. Several studies previously reported in the literature have paired various spectroscopic techniques with multivariate analyses to rapidly determine peroxide values using field portable and process instrumentation; those efforts presented "best-case scenarios" with oils from narrowly defined training and test sets. The purpose of this paper is to evaluate the use of near- and mid-infrared absorption and Raman scattering spectroscopies on oil samples from different oil classes, including seasonal and vendor variations, to determine which measurement technique or combination thereof is best for predicting peroxide values. Following peroxide value assays of each oil class using an established titration-based method, global and global-subset calibration models were constructed from spectroscopic data collected on the 19 oil classes used in this study. Spectra from each optical technique were used to create partial least squares regression calibration models to predict the peroxide value of unknown oil samples. A global peroxide value model based on near-infrared (8 mm optical path length) oil measurements produced the lowest RMSEP (4.9), followed by 24 mm optical path length near infrared (5.1), Raman (6.9) and 50 µm optical path length mid-infrared (7.3). However, it was determined that the Raman RMSEP resulted from chance correlations. Global peroxide value models based on low-level fusion of the NIR (8 and 24 mm optical path length) data and all infrared data produced the same RMSEP of 5.1. Global subset models, based on any of the spectroscopies and olive oil training sets from any class (pure, extra light, extra virgin), all failed to extrapolate to the non-olive oils. However, the near-infrared global subset model built on extra virgin olive oil could extrapolate to test samples from other olive oil classes. This work demonstrates the difficulty of developing a truly global method for determining peroxide value of oils.
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Affiliation(s)
- Joshua M Ottaway
- 4578Lawrence Livermore National Laboratory, Materials Science Division, Livermore, CA, USA
| | - J Chance Carter
- 4578Lawrence Livermore National Laboratory, Materials Science Division, Livermore, CA, USA
| | - Kristl L Adams
- 4578Lawrence Livermore National Laboratory, Materials Science Division, Livermore, CA, USA
| | - Joseph Camancho
- Department of Chemistry and Biochemistry, 5972University of Delaware, Newark, DE, USA
| | - Barry K Lavine
- Oklahoma State University-Stillwater Chemistry, 107 Physical Sciences I, Stillwater, OK, USA
| | - Karl S Booksh
- Department of Chemistry and Biochemistry, 5972University of Delaware, Newark, DE, USA
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25
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Wang C, Sun Y, Zhou Y, Cui Y, Yao W, Yu H, Guo Y, Xie Y. Dynamic monitoring oxidation process of nut oils through Raman technology combined with PLSR and RF-PLSR model. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111290] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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26
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Pezzotti G, Zhu W, Chikaguchi H, Marin E, Boschetto F, Masumura T, Sato YI, Nakazaki T. Raman Molecular Fingerprints of Rice Nutritional Quality and the Concept of Raman Barcode. Front Nutr 2021; 8:663569. [PMID: 34249986 PMCID: PMC8260989 DOI: 10.3389/fnut.2021.663569] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Accepted: 05/25/2021] [Indexed: 12/31/2022] Open
Abstract
The nutritional quality of rice is contingent on a wide spectrum of biochemical characteristics, which essentially depend on rice genome, but are also greatly affected by growing/environmental conditions and aging during storage. The genetic basis and related identification of genes have widely been studied and rationally linked to accumulation of micronutrients in grains. However, genetic classifications cannot catch quality fluctuations arising from interannual, environmental, and storage conditions. Here, we propose a quantitative spectroscopic approach to analyze rice nutritional quality based on Raman spectroscopy, and disclose analytical algorithms for the determination of: (i) amylopectin and amylose concentrations, (ii) aromatic amino acids, (iii) protein content and structure, and (iv) chemical residues. The proposed Raman algorithms directly link to the molecular composition of grains and allow fast/non-destructive determination of key nutritional parameters with minimal sample preparation. Building upon spectroscopic information at the molecular level, we newly propose to represent the nutritional quality of labeled rice products with a barcode specially tailored on the Raman spectrum. The Raman barcode, which can be stored in databases promptly consultable with barcode scanners, could be linked to diet applications (apps) to enable a rapid, factual, and unequivocal product identification based on direct molecular screening.
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Affiliation(s)
- Giuseppe Pezzotti
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Kyoto, Japan.,Department of Orthopedic Surgery, Tokyo Medical University, Tokyo, Japan.,The Center for Advanced Medical Engineering and Informatics, Osaka University, Osaka, Japan.,Department of Immunology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kyoto, Japan.,Department of Dental Medicine, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kyoto, Japan
| | - Wenliang Zhu
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Kyoto, Japan
| | - Haruna Chikaguchi
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Kyoto, Japan
| | - Elia Marin
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Kyoto, Japan.,Department of Dental Medicine, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kyoto, Japan
| | - Francesco Boschetto
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Kyoto, Japan.,Department of Dental Medicine, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kyoto, Japan
| | - Takehiro Masumura
- Laboratory of Genetic Engineering, Kyoto Prefectural University, Kyoto, Japan
| | - Yo-Ichiro Sato
- Research Center for Japanese Food Culture, Kyoto Prefectural University, Kyoto, Japan
| | - Tetsuya Nakazaki
- Experimental Farm, Graduate School of Agriculture, Kyoto University, Kizugawa, Japan
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27
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Meenu M, Decker EA, Xu B. Application of vibrational spectroscopic techniques for determination of thermal degradation of frying oils and fats: a review. Crit Rev Food Sci Nutr 2021; 62:5744-5765. [PMID: 33645344 DOI: 10.1080/10408398.2021.1891520] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Deep fried foods are popular among consumers due to their unique taste and texture. During the process of deep-frying, oil is subjected to a high temperature that results into the generation of harmful compounds. The repeated usage of frying oil is a common exercise and associated with various health hazards. Thus, determination of frying oil quality is a critical practice to follow. The chemical methods employed to determine the quality of frying oil are destructive and require large amount of harmful chemical, thus researchers are exploring the application of various vibrational spectroscopic techniques for this purpose. The first part of this review provides a detailed insight into fundamental theoretical aspects of two main vibrational spectroscopic techniques (infrared and Raman spectroscopy) and chemical alteration in frying oils under thermal stress. While in the following parts, the application of near-infrared (NIR) and Fourier transform infrared (FTIR) and Raman spectroscopy for evaluating the quality of various frying oils and fats under thermal stress has been discussed. It is anticipated that this review paper can serve as a reference source for impending research in this field.
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Affiliation(s)
- Maninder Meenu
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
| | - Eric A Decker
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | - Baojun Xu
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
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28
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A review of aptamer-based SERS biosensors: Design strategies and applications. Talanta 2021; 227:122188. [PMID: 33714469 DOI: 10.1016/j.talanta.2021.122188] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 01/27/2021] [Accepted: 01/30/2021] [Indexed: 02/07/2023]
Abstract
Surface-enhanced Raman spectroscopy, due to its high sensitivity, unique vibrational fingerprint identification of molecules and easy operation, has been extensively applied in different fields. Aptamers, being the unique single stranded DNA/RNA sequences that can specifically recognize and seize the target analytes, combined with Surface-enhanced Raman spectroscopy (SERS), can offer potent multiplex detection capacity with high specificity and sensitivity. In this review, we summarize and classify the general working strategies of different types of aptamer-based SERS biosensors with diversified protocols which either take aptamer conformational change as intrinsic reporter, or make use of various extrinsic Raman reporters in different sensor designs via on/off approach, sandwich-type and magnetic nanoparticles (NPs)-assisted approach, and catalytic reaction assisted approach with amplification of alternative Raman signals. The advantages, applications and perspectives of these aptamer-based SERS biosensors are also discussed.
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29
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Torquato AS, Silva‐Buzanello RA, Bittencourt PRS, Kalschne DL, Graeff F, Leite OD, Canan C, Matsushita M. Palm olein and partially hydrogenated soybean oil used in industrial pre‐frying of chicken nuggets: Chemical and sensory characterization. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15109] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Alex Sanches Torquato
- Programa de Pós‐graduação em Química, Departamento de Química Universidade Estadual de Maringá Maringá Brazil
- Laboratório de Análise Térmica e Espectrometria de Combustíveis e Materiais (LATECOM) Departamento de Química Universidade Tecnológica Federal do Paraná Medianeira Brazil
| | - Rosana Aparecida Silva‐Buzanello
- Programa de Pós‐graduação em Tecnologia de Alimentos, Departamento de Alimentos Universidade Tecnológica Federal do Paraná Medianeira Brazil
| | - Paulo Rodrigo Stival Bittencourt
- Laboratório de Análise Térmica e Espectrometria de Combustíveis e Materiais (LATECOM) Departamento de Química Universidade Tecnológica Federal do Paraná Medianeira Brazil
| | - Daneysa Lahis Kalschne
- Programa de Pós‐graduação em Tecnologia de Alimentos, Departamento de Alimentos Universidade Tecnológica Federal do Paraná Medianeira Brazil
| | - Francieli Graeff
- Programa de Pós‐graduação em Tecnologia de Alimentos, Departamento de Alimentos Universidade Tecnológica Federal do Paraná Medianeira Brazil
| | - Oldair Donizete Leite
- Laboratório de Análise Térmica e Espectrometria de Combustíveis e Materiais (LATECOM) Departamento de Química Universidade Tecnológica Federal do Paraná Medianeira Brazil
| | - Cristiane Canan
- Programa de Pós‐graduação em Tecnologia de Alimentos, Departamento de Alimentos Universidade Tecnológica Federal do Paraná Medianeira Brazil
| | - Makoto Matsushita
- Programa de Pós‐graduação em Química, Departamento de Química Universidade Estadual de Maringá Maringá Brazil
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30
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Jiang Y, Su M, Yu T, Du S, Liao L, Wang H, Wu Y, Liu H. Quantitative determination of peroxide value of edible oil by algorithm-assisted liquid interfacial surface enhanced Raman spectroscopy. Food Chem 2020; 344:128709. [PMID: 33272763 DOI: 10.1016/j.foodchem.2020.128709] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 11/14/2020] [Accepted: 11/18/2020] [Indexed: 12/17/2022]
Abstract
Edible oil is an indispensable food in daily life but early detection of its lipid oxidation is difficult. Developing new, rapid and accurate screening technique is urgently needed for oil quality control. Here we developed a surface-enhanced Raman spectroscopy analyzer based on plasmonic metal liquid-like platform (PML-SERS), which could directly analyze the oil sample in ca. 3 min. This analyzer has the ability and sensitivity to identify fingerprint peak changes. Moreover, the relative Raman intensity, I1265/1436, has a good correlation with peroxide value (POV), which is used for quantitative detection. The fitting model combined with principal component analysis (PCA) realized rapid spectral recognition for determining POV in edible oil oxidation. The relative deviation between the POV measured by PML-SERS and the national standard method (NSM) was less than 10%. Our platform provided a practical solution for ultra-sensitive and fast analysis of POV in oil oxidation.
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Affiliation(s)
- Yifan Jiang
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, China
| | - Mengke Su
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, China
| | - Ting Yu
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, China
| | - Shanshan Du
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, China
| | - Lingling Liao
- Department of Oncology, The First Affiliated Hospital of Anhui Medical University, Hefei, Anhui 230022, China
| | - Hongyan Wang
- Department of Oncology, The First Affiliated Hospital of Anhui Medical University, Hefei, Anhui 230022, China
| | - Yiping Wu
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, China; School of Energy Materials and Chemical Engineering, Hefei University, Hefei, Anhui 230601, China
| | - Honglin Liu
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, China.
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31
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Aberoumand A, Baesi F. Effects of abdominal emptying and immersion in salt in different concentrations on fatty acids profile and spoilage indices of fish Kotr ( Sphyraena jello) during freezing. Food Sci Nutr 2020; 8:6275-6286. [PMID: 33282277 PMCID: PMC7684590 DOI: 10.1002/fsn3.1926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 08/28/2020] [Accepted: 09/13/2020] [Indexed: 11/06/2022] Open
Abstract
Many studies showed that the nutritional value and the fish spoilage changed during handle and processing. In this research, 20 pieces of the Kotr fish were purchased from Behbahan market. After washing the fish, some as whole fish were frozen (sample A) and some were descaled and emptied and without salt frozen (sample B) and some were immersed in saltwater with 4% concentrations (sample C), 8% (sample D) and 12% (sample E) which then frozen. After 30 days of freezing, samples were transferred to the laboratory to measure fatty acids profile, spoilage indices, proximate composition, and microbial load. The results showed that the percentage of saturated fatty acids in whole fish was significantly lower than the other treatments. However, the percentage of omega-3, omega-6, and MUFA and PUFA fatty acids in different samples did not show a significant difference, but the ratio between DHA/EPA fatty acids changed significantly. Spoilage indexes in Sphyraena jello fillet had a significant difference in process methods. The amount of the indexes decreased with the addition of salt. The addition of salt and the abdominal emptying of S. jello resulted in a change in the fat content of the fish fillet, but did not a significant effect on protein, moisture, and ash content of fish fillet. The number of sycrophile bacteria in treatment A was 158 × 103 Cfu/g, which was higher than the other treatments. The lowest level was observed in salted 12% sample. It can be concluded that abdominal emptying and immersion of the Kotr fish in saltwater can lead to preserve the nutritional value and decrease the spoilage indices and increase the shelf life of the product.
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Affiliation(s)
- Ali Aberoumand
- Department of FisheriesBehbahan Khatam Alanbia University of TechnologyBehbahanIran
| | - Farideh Baesi
- Msc in Fisheries, Behbahan Khatam Alanbia University of TechnologyBehbahanIran
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32
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Zhang W, Ma J, Sun DW. Raman spectroscopic techniques for detecting structure and quality of frozen foods: principles and applications. Crit Rev Food Sci Nutr 2020; 61:2623-2639. [DOI: 10.1080/10408398.2020.1828814] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Wenyang Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Ji Ma
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
- State Key Laboratory of Luminescent Materials and Devices, Center for Aggregation-Induced Emission, South China University of Technology, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin 4, Ireland
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33
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Raman spectroscopy and machine-learning for edible oils evaluation. Talanta 2020; 218:121176. [DOI: 10.1016/j.talanta.2020.121176] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 05/13/2020] [Accepted: 05/15/2020] [Indexed: 12/21/2022]
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34
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Yepez XV, Baykara H, Xu L, Keener KM. Cold Plasma Treatment of Soybean Oil with Hydrogen Gas. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12416] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Ximena V. Yepez
- Facultad de Ingeniería Mecánica y Ciencias de la Producción Escuela Superior Politécnica del Litoral, ESPOL Km 30.5 Vía Perimetral Guayaquil P.O. Box 09‐01‐5863 Ecuador
- Department of Food Science Purdue University West Lafayette IN 47907 USA
| | - Haci Baykara
- Facultad de Ingeniería Mecánica y Ciencias de la Producción Escuela Superior Politécnica del Litoral, ESPOL Km 30.5 Vía Perimetral Guayaquil P.O. Box 09‐01‐5863 Ecuador
| | - Lei Xu
- Department of Food Science Purdue University West Lafayette IN 47907 USA
| | - Kevin M. Keener
- School of Engineering University of Guelph Guelph ON N1G 2W1 Canada
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35
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Erdem BG, Kaya S. Production and application of freeze dried biocomposite coating powders from sunflower oil and soy protein or whey protein isolates. Food Chem 2020; 339:127976. [PMID: 33152855 DOI: 10.1016/j.foodchem.2020.127976] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 08/10/2020] [Accepted: 08/30/2020] [Indexed: 02/07/2023]
Abstract
Innovative biocomposite coating powders based on soy protein isolate or whey protein isolate, both containing sunflower oil (SO) were fabricated by freeze drying technique. The influences of concentration of SO and using different protein isolate types on the physicochemical, thermal and morphological properties of the powders were investigated. The Fourier transform infrared spectroscopy and thermal analysis revealed that SO interacted with protein isolates through hydrogen bonding resulted a strong network structure of the powders. It was found that amorphous structure and morphology of the powders was not significantly influenced by oil addition. Moisture content and water activity values of SPI powders were found higher than those of WPI. All powders were wettable, and solubility values were in the range of 91-99%. Preservative-free powders were reconstituted and applied to coat sliced cakes, a bakery product. Coating application showed effective protection on textural structure of cake by high moisture preservation ability.
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Affiliation(s)
- Burcu Gökkaya Erdem
- Food Engineering Department, Engineering Faculty, Gaziantep University, 27310 Gaziantep, Turkey.
| | - Sevim Kaya
- Food Engineering Department, Engineering Faculty, Gaziantep University, 27310 Gaziantep, Turkey
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36
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Izzo L, Pacifico S, Piccolella S, Castaldo L, Narváez A, Grosso M, Ritieni A. Chemical Analysis of Minor Bioactive Components and Cannabidiolic Acid in Commercial Hemp Seed Oil. Molecules 2020; 25:E3710. [PMID: 32823936 PMCID: PMC7464709 DOI: 10.3390/molecules25163710] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 08/02/2020] [Accepted: 08/12/2020] [Indexed: 12/17/2022] Open
Abstract
Although hemp seed (HS) oil is characterized by more than 80% polyunsaturated fatty acids (PUFAs), a very high ω-6-to-ω-3 ratio is not a popular commodity. The aim of this work was to provide useful data about the bioactive components and cannabidiolic acid content in thirteen different commercial hemp seed oils. The investigated HS oils showed a good ω-6/ω-3 ratio, ranging from 1.71 to 2.27, massively differed in their chlorophylls (0.041-2.64 µg/g) and carotenoids contents (0.29-1.73 µg/g), as well as in total phenols (22.1-160.8 mg Gallic Acid Equivalents (GAE)/g) and tocopherols (3.47-13.25 mg/100 g). Since the high content of PUFAs in HS oils, photo-oxidative stability was investigated by determining the Thiobarbituric Acid Reactive Substances (TBARS) assay and extinction coefficient K232 and K270 after the photo-oxidative test. The percentage of increase in K232 and K270 ranged from 1.2 to 8.5% and from 3.7 to 26.0%, respectively, indicating good oxidative stability, but TBARS showed a 1.5- to 2.5-fold increase in oxidative behavior when compared to the initial values. Therefore, the diversity in bioactive compounds in HS oils, and their high nutritional value, suggest the need for a disciplinary booklet that well defines agronomic and post-harvest management conditions for achieving a good food objective.
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Affiliation(s)
- Luana Izzo
- Department of Pharmacy, University of Naples “Federico II”, 80131 Naples, Italy; (L.C.); (A.N.); (A.R.)
| | - Severina Pacifico
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania “Luigi Vanvitelli”, 81100 Caserta, Italy; (S.P.); (S.P.)
| | - Simona Piccolella
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania “Luigi Vanvitelli”, 81100 Caserta, Italy; (S.P.); (S.P.)
| | - Luigi Castaldo
- Department of Pharmacy, University of Naples “Federico II”, 80131 Naples, Italy; (L.C.); (A.N.); (A.R.)
| | - Alfonso Narváez
- Department of Pharmacy, University of Naples “Federico II”, 80131 Naples, Italy; (L.C.); (A.N.); (A.R.)
| | - Michela Grosso
- Department of Molecular Medicine and Medical Biotechnology, School of Medicine, University of Naples “Federico II”, CEINGE-Biotecnologie Avanzate, 80131 Naples, Italy;
| | - Alberto Ritieni
- Department of Pharmacy, University of Naples “Federico II”, 80131 Naples, Italy; (L.C.); (A.N.); (A.R.)
- Health Education and Sustainable Development, “Federico II” University, 80131 Naples, Italy
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37
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Quality assessment of frying oil using short-chain fatty acid profile and infrared spectrum coupled with partial least squares. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00476-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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38
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39
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Esch P, Heiles S. Investigating C[double bond, length as m-dash]C positions and hydroxylation sites in lipids using Paternò-Büchi functionalization mass spectrometry. Analyst 2020; 145:2256-2266. [PMID: 31995043 DOI: 10.1039/c9an02260k] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Lipid oxidation plays a major role in biochemical processes and nutrition. Structural changes during oxidation can lead to alterations of lipid functions. Rancidification and production of secondary lipid messengers are well-known examples for the impact of oxidation on lipid function. Especially lipids with a high degree of unsaturation are prone to oxidize. In order to investigate structural changes of lipids upon oxidation, we here introduce a photochemical Paternò-Büchi functionalization workflow and subsequent mass spectrometric analysis for analysis of unsaturated, oxidized lipids. Results for hydroxylated fatty acids and triglycerides containing isolated and conjugated C[double bond, length as m-dash]C bonds will be presented making use of 3-acetylpyridine as a photochemically active compound. Photochemical derivatization is performed in nano-electrospray emitter tips in 30 s resulting in the formation of oxetanes without inducing light-triggered oxidation of analytes. Collisional-activation of photoproducts facilitates selective cleavage of oxetane moieties. Resulting fragment ions not only allow the determination of C[double bond, length as m-dash]C bond locations for isolated and conjugated C[double bond, length as m-dash]C bonds but also restrict the site of oxidation. By registering the mass shift in some fragment ions of +15.99 Da due to hydroxylation, the oxidized sections of lipids can be identified. In order to demonstrate its analytical robustness, the method is applied to determine the structural impact of non-selective ambient oxidation on fatty acids, triglycerides and complex triglyceride mixtures obtained from Sacha inchi oil.
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Affiliation(s)
- Patrick Esch
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, 35392 Giessen, Germany.
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40
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Aiello A, Pizzolongo F, Scognamiglio G, Romano A, Masi P, Romano R. Effects of supercritical and liquid carbon dioxide extraction on hemp (
Cannabis sativa
L.) seed oil. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14498] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Alessandra Aiello
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 80055 Portici (NA) Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 80055 Portici (NA) Italy
| | - Giorgio Scognamiglio
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 80055 Portici (NA) Italy
| | - Annalisa Romano
- CAISIAL University of Naples Federico II Via Università 133 80055 Portici (NA) Italy
| | - Paolo Masi
- CAISIAL University of Naples Federico II Via Università 133 80055 Portici (NA) Italy
| | - Raffaele Romano
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 80055 Portici (NA) Italy
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41
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Lam HY, Ghosh S, Chattopadhyay S. Calibrated Optical Markers to Study Thermal Degradation in Edible Oils Using Raman and Optical Transmission Spectroscopy. APPLIED SPECTROSCOPY 2019; 73:1308-1316. [PMID: 31219332 DOI: 10.1177/0003702819856369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
An "all optical" methodology, including Raman and optical transmission spectroscopy, is presented to study the thermal degradation in edible oils. Oils rich in monounsaturated (MU), polyunsaturated (PU), and saturated (S) fatty acids (FA) were heated above and below their smoke point (∼230 ℃). While the intensity (I) of the identified saturated (C-C, 1440 cm-1) FA Raman marker did not change appreciably, the identified unsaturated (C=C, 1265 cm-1) FA marker decreased in these oils when heated above the smoke point. A Raman parameter, I1265/I1440, designating thermal degradation, is proposed that was found to decrease consistently for the PUFA-rich and MUFA-rich oils when heated above the smoke point, while the SFA-rich oil did not degrade at all over the whole temperature range. An optical transmission marker at 2140 nm was identified that decreased consistently with increased thermal stressing. These markers can be calibrated with the variations in the quantitative iodine value, an industrial benchmark for the degree of unsaturation, for thermally stressed oils.
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Affiliation(s)
- Ho-Ying Lam
- Institute of Biophotonics, National Yang-Ming University, Taipei, Taiwan
| | - Sandip Ghosh
- Institute of Biophotonics, National Yang-Ming University, Taipei, Taiwan
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42
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Laptenok SP, Rajamanickam VP, Genchi L, Monfort T, Lee Y, Patel II, Bertoncini A, Liberale C. Fingerprint-to-CH stretch continuously tunable high spectral resolution stimulated Raman scattering microscope. JOURNAL OF BIOPHOTONICS 2019; 12:e201900028. [PMID: 31081280 DOI: 10.1002/jbio.201900028] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2019] [Revised: 04/01/2019] [Accepted: 05/10/2019] [Indexed: 05/08/2023]
Abstract
Stimulated Raman scattering (SRS) microscopy is a label-free method generating images based on chemical contrast within samples, and has already shown its great potential for high-sensitivity and fast imaging of biological specimens. The capability of SRS to collect molecular vibrational signatures in bio-samples, coupled with the availability of powerful statistical analysis methods, allows quantitative chemical imaging of live cells with sub-cellular resolution. This application has substantially driven the development of new SRS microscopy platforms. Indeed, in recent years, there has been a constant effort on devising configurations able to rapidly collect Raman spectra from samples over a wide vibrational spectral range, as needed for quantitative analysis by using chemometric methods. In this paper, an SRS microscope which exploits spectral shaping by a narrowband and rapidly tunable acousto-optical tunable filter (AOTF) is presented. This microscope enables spectral scanning from the Raman fingerprint region to the Carbon-Hydrogen (CH)-stretch region without any modification of the optical setup. Moreover, it features also a high enough spectral resolution to allow resolving Raman peaks in the crowded fingerprint region. Finally, application of the developed SRS microscope to broadband hyperspectral imaging of biological samples over a large spectral range from 800 to 3600 cm-1 , is demonstrated.
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Affiliation(s)
- Sergey P Laptenok
- Biological and Environmental Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
| | - Vijayakumar P Rajamanickam
- Biological and Environmental Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
| | - Luca Genchi
- Biological and Environmental Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
| | - Tual Monfort
- Biological and Environmental Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
| | - Yeonwoo Lee
- Biological and Environmental Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
| | - Imran I Patel
- Biological and Environmental Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
| | - Andrea Bertoncini
- Biological and Environmental Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
| | - Carlo Liberale
- Biological and Environmental Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
- Computer, Electrical and Mathematical Sciences and Engineering, King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
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43
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Chen Z, Wu T, Xiang C, Xu X, Tian X. Rapid Identification of Rainbow Trout Adulteration in Atlantic Salmon by Raman Spectroscopy Combined with Machine Learning. Molecules 2019; 24:E2851. [PMID: 31390746 PMCID: PMC6696069 DOI: 10.3390/molecules24152851] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 08/01/2019] [Accepted: 08/02/2019] [Indexed: 12/29/2022] Open
Abstract
This study intends to evaluate the utilization potential of the combined Raman spectroscopy and machine learning approach to quickly identify the rainbow trout adulteration in Atlantic salmon. The adulterated samples contained various concentrations (0-100% w/w at 10% intervals) of rainbow trout mixed into Atlantic salmon. Spectral preprocessing methods, such as first derivative, second derivative, multiple scattering correction (MSC), and standard normal variate, were employed. Unsupervised algorithms, such as recursive feature elimination, genetic algorithm (GA), and simulated annealing, and supervised K-means clustering (KM) algorithm were used for selecting important spectral bands to reduce the spectral complexity and improve the model stability. Finally, the performances of various machine learning models, including linear regression, nonlinear regression, regression tree, and rule-based models, were verified and compared. The results denoted that the developed GA-KM-Cubist machine learning model achieved satisfactory results based on MSC preprocessing. The determination coefficient (R2) and root mean square error of prediction sets (RMSEP) in the test sets were 0.87 and 10.93, respectively. These results indicate that Raman spectroscopy can be used as an effective Atlantic salmon adulteration identification method; further, the developed model can be used for quantitatively analyzing the rainbow trout adulteration in Atlantic salmon.
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Affiliation(s)
- Zeling Chen
- College of Food, South China Agricultural University, Guangzhou 510642, China
| | - Ting Wu
- School of Information Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Cheng Xiang
- College of Food, South China Agricultural University, Guangzhou 510642, China
| | - Xiaoyan Xu
- College of Food, South China Agricultural University, Guangzhou 510642, China.
| | - Xingguo Tian
- College of Food, South China Agricultural University, Guangzhou 510642, China.
- New Rural Development Research Institute, South China Agricultural University, Guangzhou 510225, China.
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44
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Comparison of the proximal chemical and fatty acid composition of the fried grasshopper’s (Orthoptera) dish. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03272-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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45
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Du S, Su M, Jiang Y, Yu F, Xu Y, Lou X, Yu T, Liu H. Direct Discrimination of Edible Oil Type, Oxidation, and Adulteration by Liquid Interfacial Surface-Enhanced Raman Spectroscopy. ACS Sens 2019; 4:1798-1805. [PMID: 31251024 DOI: 10.1021/acssensors.9b00354] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
The quality and safety of edible oils is a momentous but formidable challenge, especially regarding identification of oil type, oxidation, and adulteration. Most conventional analytical methods have bottlenecks in sensitivity, specificity, accessibility, or reliability. Surface-enhanced Raman spectroscopy (SERS) is promising as an unlabeled and ultrasensitive technique but limited by modification of inducers or surfactants on metal surfaces for oil analysis. Here, we develop a quantitative SERS analyzer on two-liquid interfacial plasmonic arrays for direct quality classification of edible oils by a portable Raman device. The interfacial plasmonic array is self-assembled through mixing the gold nanoparticle (GNP) sols and oil sample dissolved in chloroform without any surfactants or pretreatments. Different kinds of edible oils dissolved in chloroform directly participate in self-assembly of plasmonic arrays that finally localizes onto a three-dimensional (3D) oil/water interface. The 3D plasmonic array is self-healing, shape adaptive, and can be transferred to any glass containers as a substrate-free SERS analyzer for direct Raman measurements. It produces sensitive responses of SERS on different kinds of edible oils. By virtue of principal component analysis (PCA), this analyzer is able to quickly distinguish six edible oils, oxidized oils, and adulterated oils. Moreover, the solvent chloroform generates unique and stable SERS bands that can utilized as an inherent internal standard (IIS) to calibrate SERS fluctuation and greatly improve quantitation accuracy. Compared to conventional lab methods, this analyzer avoids complex and time-consuming preprocessing and provides significant advantages in cost, speed, and utility. Our study illuminates a facile way to determine edible oil quality and promises great potential in food quality and safety analysis.
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Affiliation(s)
- Shanshan Du
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, China
| | - Mengke Su
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, China
| | - Yifan Jiang
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, China
| | - Fanfan Yu
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, China
| | - Yue Xu
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, China
| | - Xuefen Lou
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, China
| | - Ting Yu
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, China
| | - Honglin Liu
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, China
- State Key Laboratory of High Performance Ceramics and Superfine Microstructure, Shanghai, 200050, China
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46
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Quantification and monitoring the heat-induced formation of trans fatty acids in edible oils by Raman Spectroscopy. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00140-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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47
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Wang M, Huyan Z, Jing B, Mao X, Yu X. Analysis of Edible Oil Oxidation Based on Changes in the Electrical Conductivity of the Extracted Aqueous Phase. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800441] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Mengzhu Wang
- College of Food Science and EngineeringNorthwest A&F University22 Xinong RoadYangling 712100ShaanxiP. R. China
| | - Zongyao Huyan
- College of Food Science and EngineeringNorthwest A&F University22 Xinong RoadYangling 712100ShaanxiP. R. China
| | - Bingyu Jing
- College of Food Science and EngineeringNorthwest A&F University22 Xinong RoadYangling 712100ShaanxiP. R. China
| | - Xiaohui Mao
- College of Food Science and EngineeringNorthwest A&F University22 Xinong RoadYangling 712100ShaanxiP. R. China
| | - Xiuzhu Yu
- College of Food Science and EngineeringNorthwest A&F University22 Xinong RoadYangling 712100ShaanxiP. R. China
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48
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González-Henríquez CM, Veliz-Silva DF, Sarabia-Vallejos MA, Del Campo-García A, Rodríguez-Hernández J. Micrometric Wrinkled Patterns Spontaneously Formed on Hydrogel Thin Films via Argon Plasma Exposure. Molecules 2019; 24:E751. [PMID: 30791473 PMCID: PMC6412580 DOI: 10.3390/molecules24040751] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 02/02/2019] [Accepted: 02/13/2019] [Indexed: 11/16/2022] Open
Abstract
The generation of microstructured patterns on the surface of a specific polymeric material could radically improve their performance in a particular application. Most of the interactions with the environment occur at the material interface; therefore, increasing the exposed active surface considerably improves their range of application. In this article, a simple and reliable protocol to form spontaneous wrinkled patterns using a hydrogel layer is reported. For this purpose, we took advantage of the doctor blade technique in order to generate homogenous films over solid substrates with controlled thickness and large coverage. The hydrogel wrinkle formation involves a prepolymerization step which produces oligomers leading to a solution with increased viscosity, enough for doctor blade deposition. Subsequently, the material was exposed to vacuum and plasma to trigger wrinkled pattern formation. Finally, a UV-polymerization treatment was applied to fix the undulations on top. Interestingly, the experimental parameters allowed us to finely tune the wrinkle characteristics (period, amplitude, and orientation). For this study, two main aspects were explored. The first one is related to the role of the substrate functionalization on the wrinkle formation. The second study correlates the deswelling time and its relationship with the dimensions and distribution of the wrinkle pattern. In the first batch, four different 3-(trimethoxysilyl)propyl methacrylate (TSM) concentrations were used to functionalize the substrate in order to enhance the adhesion between hydrogel film and the substrate. The wrinkles formed were characterized in terms of wrinkle amplitude, wavelength, pattern roughness, and surface Young modulus, by using AFM in imaging and force spectroscopy modes. Moreover, the chemical composition of the hydrogel film cross-section and the effect of the plasma treatment were analyzed with confocal Raman spectroscopy. These results demonstrated that an oxidized layer was formed on top of the hydrogel films due to the exposure to an argon plasma.
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Affiliation(s)
- Carmen M González-Henríquez
- Facultad de Ciencias Naturales, Matemáticas y del Medio Ambiente, Departamento de Química, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Santiago 7800003, Chile.
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación, Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, Santiago 8940577, Chile.
| | - Diego F Veliz-Silva
- Facultad de Ciencias Naturales, Matemáticas y del Medio Ambiente, Departamento de Química, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Santiago 7800003, Chile.
| | - Mauricio A Sarabia-Vallejos
- Escuela de Ingeniería, Departamento de Ingeniería Estructural y Geotecnia, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackenna 4860, Santiago 7820436, Chile.
- Escuela de Ingeniería, Instituto de Ingeniería Biológica y Médica, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackenna 4860, Santiago 7820436, Chile.
| | - Adolfo Del Campo-García
- Ceramics for Smart Systems Group, Departamento de Electrocerámicos, Instituto de Cerámica y Vidrio- Consejo Superior de Investigaciones Científicas (ICV-CSIC), Kelsen 5, Madrid 28049, Spain.
| | - Juan Rodríguez-Hernández
- Polymer Functionalization Group. Instituto de Ciencia y Tecnología de Polímeros-Consejo Superior de Investigaciones Científicas (ICTP-CSIC), Departamento de Química Macromolecular Aplicada, Juan de la Cierva 3, Madrid 28006, Spain.
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49
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Bour A, Kruglik SG, Chabanon M, Rangamani P, Puff N, Bonneau S. Lipid Unsaturation Properties Govern the Sensitivity of Membranes to Photoinduced Oxidative Stress. Biophys J 2019; 116:910-920. [PMID: 30777304 DOI: 10.1016/j.bpj.2019.01.033] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 01/28/2019] [Accepted: 01/29/2019] [Indexed: 12/11/2022] Open
Abstract
Unsaturated lipid oxidation is a fundamental process involved in different aspects of cellular bioenergetics; dysregulation of lipid oxidation is often associated with cell aging and death. To study how lipid oxidation affects membrane biophysics, we used a chlorin photosensitizer to oxidize vesicles of various lipid compositions and degrees of unsaturation in a controlled manner. We observed different shape transitions that can be interpreted as an increase in the area of the targeted membrane followed by a decrease. These area modifications induced by the chemical modification of the membrane upon oxidation were followed in situ by Raman tweezers microspectroscopy. We found that the membrane area increase corresponds to the lipids' peroxidation and is initiated by the delocalization of the targeted double bonds in the tails of the lipids. The subsequent decrease of membrane area can be explained by the formation of cleaved secondary products. As a result of these area changes, we observe vesicle permeabilization after a time lag that is characterized in relation with the level of unsaturation. The evolution of photosensitized vesicle radius was measured and yields an estimation of the mechanical changes of the membrane over oxidation time. The membrane is both weakened and permeabilized by the oxidation. Interestingly, the effect of unsaturation level on the dynamics of vesicles undergoing photooxidation is not trivial and thus carefully discussed. Our findings shed light on the fundamental dynamic mechanisms underlying the oxidation of lipid membranes and highlight the role of unsaturations on their physical and chemical properties.
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Affiliation(s)
- Aurélien Bour
- Sorbonne Université, Faculté des Sciences et Ingénierie, CNRS, Laboratoire Jean Perrin, Paris, France
| | - Sergei G Kruglik
- Sorbonne Université, Faculté des Sciences et Ingénierie, CNRS, Laboratoire Jean Perrin, Paris, France
| | - Morgan Chabanon
- Department of Mechanical and Aerospace Engineering, University of California San Diego, La Jolla, California
| | - Padmini Rangamani
- Department of Mechanical and Aerospace Engineering, University of California San Diego, La Jolla, California
| | - Nicolas Puff
- Sorbonne Université, Faculté des Sciences et Ingénierie, UFR 925, Paris, France; University Paris Diderot, Sorbonne Paris Cité, CNRS, Laboratoire Matière et Systèmes Complexes, UMR 7057, Paris, France
| | - Stephanie Bonneau
- Sorbonne Université, Faculté des Sciences et Ingénierie, CNRS, Laboratoire Jean Perrin, Paris, France.
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