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Yan M, Wang W, Xu Q, Zou Q, Chen W, Lan D, Wang Y. Novel oxidation indicator films based on natural pigments and corn starch/carboxymethyl cellulose. Int J Biol Macromol 2023; 253:126630. [PMID: 37657563 DOI: 10.1016/j.ijbiomac.2023.126630] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 08/18/2023] [Accepted: 08/29/2023] [Indexed: 09/03/2023]
Abstract
The existing oil oxidation detection methods are unsuitable for consumers to identify oil oxidation in a domestic setting. This study aims to develop indicator films detecting the degree of lipid oxidation with the naked eye. Purple sweet potato pigment (PSP) was chosen as a color indicator due to its response to hydrogen peroxide. The novel oxidation indicator films were prepared using corn starch, carboxymethyl cellulose (CMC), and varying concentrations of PSP. Fourier transform infrared spectroscopy spectra and scanning electron microscopy analysis confirmed the successful dispersion of PSP in the films. Thermal stability, light resistance, ultraviolet light resistance, mechanical resistance, and flexibility of films containing PSP were improved, enhancing the potential application in detecting oxidized substances. All the films exhibited noticeable color changes when exposed to different concentrations of hydrogen peroxide. These differences were more pronounced with higher levels of PSP. When these films were used to determine the degree of lipid oxidation, the ∆E value of the CS-PSP-0.25 % film showed a linear relationship (R2 = 0.929) with the peroxide value, unlike other films. Therefore, it is reliable to infer the peroxide value of edible oil by observing the color of the films, which helps customers avoid consuming expired oils.
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Affiliation(s)
- Menglei Yan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weifei Wang
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Qingqing Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qian Zou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Wen Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Yue-shan Special Nutrition Technology Co. Ltd., Foshan 528000, China.
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2
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Delma KL, Penoy N, Sakira AK, Egrek S, Sacheli R, Grignard B, Hayette MP, Issa Somé T, Evrard B, Semdé R, Piel G. Use of supercritical CO 2 for the sterilization of liposomes: Study of the influence of sterilization conditions on the chemical and physical stability of phospholipids and liposomes. Eur J Pharm Biopharm 2023; 183:112-118. [PMID: 36638849 DOI: 10.1016/j.ejpb.2023.01.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 12/27/2022] [Accepted: 01/02/2023] [Indexed: 01/12/2023]
Abstract
The effects of four potential supercritical carbon dioxide (ScCO2) sterilization conditions on the chemical stability of 9 phospholipids and on the physicochemical characteristics of liposomes consisting of stable phospholipids, as well as their sterilization efficiency were evaluated. These conditions were : C1 (ScCO2/70 °C/150 bar/240 min), C2 (ScCO2/0.25 % water/ 0.15% H2O2/ 0.5% acetic anhydride/38° C/85 bar/45 min), C3 (ScCO2/0.08 % peracetic acid/35° C/104 bar/180 min) and C4 (ScCO2/200 ppm H2O2/40 °C/270 bar/90 min). The results showed for phospholipids, a significant increase in hydrolysis products of 3.77 to 14.50 % and an increase in oxidation index of 6.10 to 430.50 % with unsaturated phospholipids for all tested conditions while with saturated phospholipids, no significant degradation was observed. Concerning the liposome formulation, no change in dispersion color and no phospholipid degradation were observed. However, a decrease in liposome size from 126.90 nm to 111.80 nm, 96.27 nm, 99.60 nm and 109.13 nm and an increase in the PdI from 0.208 to 0.271, 0.233, 0.285, and 0.298 were found with conditions C1, C2, C3 and C4 respectively. For the sterilization efficiency, conditions C1, C2 and C3 achieved the required sterility assurance level (SAL) of 10-6 for liposomes.
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Affiliation(s)
- Kouka Luc Delma
- Laboratory of Pharmaceutical Technology and Biopharmacy, Nanomedicine Development, Center for Interdisciplinary Research on Medicines (CIRM), University of Liège, 4000 Liège, Belgium; Laboratory of Drug Development, Doctoral School of Sciences and Health, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
| | - Noémie Penoy
- Laboratory of Pharmaceutical Technology and Biopharmacy, Nanomedicine Development, Center for Interdisciplinary Research on Medicines (CIRM), University of Liège, 4000 Liège, Belgium
| | - Abdoul Karim Sakira
- Laboratoire de Toxicologie, Environnement et Santé (LATES), Ecole Doctorale Sciences et Santé (ED2S), Université Joseph KI-ZERBO, 03 BP 7021 03, Ouagadougou, Burkina Faso
| | - Sabrina Egrek
- Laboratory of Clinical Microbiology, Center for Interdisciplinary Research on Medicines (CIRM), University of Liège, 4000 Liège, Belgium
| | - Rosalie Sacheli
- Laboratory of Clinical Microbiology, Center for Interdisciplinary Research on Medicines (CIRM), University of Liège, 4000 Liège, Belgium
| | - Bruno Grignard
- FRITCO(2)T Platform, CESAM Research Unit, University of Liege, Sart-Tilman B6a, 4000 Liege, Belgium
| | - Marie-Pierre Hayette
- Laboratory of Clinical Microbiology, Center for Interdisciplinary Research on Medicines (CIRM), University of Liège, 4000 Liège, Belgium
| | - Touridomon Issa Somé
- Laboratoire de Toxicologie, Environnement et Santé (LATES), Ecole Doctorale Sciences et Santé (ED2S), Université Joseph KI-ZERBO, 03 BP 7021 03, Ouagadougou, Burkina Faso
| | - Brigitte Evrard
- Laboratory of Pharmaceutical Technology and Biopharmacy, Nanomedicine Development, Center for Interdisciplinary Research on Medicines (CIRM), University of Liège, 4000 Liège, Belgium
| | - Rasmané Semdé
- Laboratory of Drug Development, Doctoral School of Sciences and Health, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso
| | - Géraldine Piel
- Laboratory of Pharmaceutical Technology and Biopharmacy, Nanomedicine Development, Center for Interdisciplinary Research on Medicines (CIRM), University of Liège, 4000 Liège, Belgium
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3
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Gaitán-Jiménez SY, Restrepo-Sánchez LP, Parada-Alfonso F, Narváez-Cuenca CE. Cashew ( Anacardium occidentale) Nut-Shell Liquid as Antioxidant in Bulk Soybean Oil. Molecules 2022; 27:8733. [PMID: 36557871 PMCID: PMC9787819 DOI: 10.3390/molecules27248733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 12/03/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022] Open
Abstract
Recently, natural antioxidants for the food industry have become an important focus. Cashew nut-shell liquid (CNSL) is composed of compounds that can act as natural antioxidants in food systems. The aim of this work was to evaluate the potential of CNSL and its components to act as natural antioxidants in a bulk oil system. CNSL was treated with calcium hydroxide to obtain two fractions [cardol/cardanols acid fraction (CCF) and anacardic acid fraction (AF)]. CNSL, FF and AF were analyzed by thin-layer chromatography and Fourier-transform infrared spectroscopy. The protective effects of CNSL, CCF and AF were tested in terms of the peroxide value of bulk soybean oil in accelerated assays and were compared against controls with and without synthetic antioxidants (CSA and CWA). CNLS, CCF, AF and CSA were tested at 200 mg/kg soybean oil by incubation at 30, 40, 50 and 60 °C for five days. The activation energy (Ea) for the production of peroxides was calculated by using the linearized Arrhenius equation. Thin-layer chromatography and Fourier-transform infrared spectroscopy revealed that (i) CNSL contained cardanols, anacardic acids, and cardols; (ii) CCF contained cardanols and cardols; and (iii) AF contained anacardic acids. CSA (Ea 35,355 J/mol) was the most effective antioxidant, followed by CCF (Ea 31,498 J/mol) and by CNSL (Ea 26,351 J/mol). AF exhibited pro-oxidant activity (Ea 8339 J/mol) compared with that of CWA (Ea 15,684 J/mol). Therefore, cardols and cardanols from CNSL can be used as a natural antioxidant in soybean oil.
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Affiliation(s)
| | | | | | - Carlos-Eduardo Narváez-Cuenca
- Universidad Nacional de Colombia, Sede Bogotá, Departamento de Química, Facultad de Ciencias, Food Chemistry Research Group, Carrera 45 No 26-85, Bogotá 111321, Colombia
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4
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Bañares C, Chabni A, Reglero G, Torres CF. Oxidative stability of microalgae oil and its acylglycerol mixture obtained by enzymatic glycerolysis and the antioxidant effect of supercritical rosemary extract. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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5
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The interaction of polyglycerol esters with sorbitan tristearate, and sorbitan monostearate in structuring a low-saturated fat. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01460-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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6
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Effects of temperature and ferric ion on the formation of glycerol core aldehydes during simulated frying. Food Chem 2022; 385:132596. [PMID: 35299017 DOI: 10.1016/j.foodchem.2022.132596] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 02/24/2022] [Accepted: 02/26/2022] [Indexed: 11/22/2022]
Abstract
Glycerol core aldehydes (GCAs) are toxins widely formed in oils at high temperature. This study investigated the effects of frying time, temperature, and Fe3+ content on the GCAs formation in high-oleic sunflower oil. The results showed that the GCAs (8-oxo, 9-oxo, 10-oxo-8, 11-oxo-9) concentrations increased with time following the pseudo-first-order kinetics. Frying at 160 °C without Fe3+ and at 180 °C with 0.0005 mol·L-1 Fe3+ yielded the lowest and highest total GCA content. The concentrations of GCAs (8-oxo) and GCAs (9-oxo) or GCAs (10-oxo-8) and GCAs (11-oxo-9) changed similarly with different frying temperature and Fe3+ concentration. The major GCAs was GCAs (9-oxo) (40-70%), which also had the highest formation rate (5.42 × 10-4 mg·g-1·h-1). However, GCA (10-oxo-8) and GCAs (11-oxo-9) with similar proportion (ca. 10-20%) and GCAs (8-oxo) made up the least proportions (<10%).
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7
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Accumulation of 2-tert-Butyl-1,4-benzoquinone in fried food rich in protein and its conversion in oil during deep-frying. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108437] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Barbhuiya RI, Singha P, Singh SK. A comprehensive review on impact of non-thermal processing on the structural changes of food components. Food Res Int 2021; 149:110647. [PMID: 34600649 DOI: 10.1016/j.foodres.2021.110647] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 08/17/2021] [Accepted: 08/18/2021] [Indexed: 10/20/2022]
Abstract
Non-thermal food processing is a viable alternative to traditional thermal processing to meet customer needs for high-quality, convenient and minimally processed foods. They are designed to eliminate elevated temperatures during processing and avoid the adverse effects of heat on food products. Numerous thermal and novel non-thermal technologies influence food structure at the micro and macroscopic levels. They affect several properties such as rheology, flavour, process stability, texture, and appearance at microscopic and macroscopic levels. This review presents existing knowledge and advances on the impact of non-thermal technologies, for instance, cold plasma treatment, irradiation, high-pressure processing, ultrasonication, pulsed light technology, high voltage electric field and pulsed electric field treatment on the structural changes of food components. An extensive review of the literature indicates that different non-thermal processing technologies can affect the food components, which significantly affects the structure of food. Applications of novel non-thermal technologies have shown considerable impact on food structure by altering protein structures via free radicals or larger or smaller molecules. Lipid oxidation is another process responsible for undesirable effects in food when treated with non-thermal techniques. Non-thermal technologies may also affect starch properties, reduce molecular weight, and change the starch granule's surface. Such modification of food structure could create novel food textures, enhance sensory properties, improve digestibility, improve water-binding ability and improve mediation of gelation processes. However, it is challenging to determine these technologies' influence on food components due to differences in their primary operation and equipment design mechanisms and different operating conditions. Hence, to get the most value from non-thermal technologies, more in-depth research about their effect on various food components is required.
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Affiliation(s)
- Rahul Islam Barbhuiya
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
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9
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Kasapcopur E, Mohammed AM, Colakoglu AS. Effects of differences in whey composition on the physicochemical properties of whey butter. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12782] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Eren Kasapcopur
- Enka Dairy Products Ltd. KonyaTurkey
- Department of Food Engineering Kahramanmaraş Sütçü İmam University Kahramanmaraş Turkey
| | - Aram M Mohammed
- Department of Food Engineering Kahramanmaraş Sütçü İmam University Kahramanmaraş Turkey
| | - Abdullah S Colakoglu
- Department of Food Engineering Kahramanmaraş Sütçü İmam University Kahramanmaraş Turkey
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10
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Xie HK, Zhao GH, Wu ZX, Li DY, Zhao MT, Li A, Liu HL, Zhou DY, Zhu BW. Differences in oxidative susceptibilities between glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage: an oxidation kinetic assessment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1554-1561. [PMID: 32869299 DOI: 10.1002/jsfa.10774] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 08/22/2020] [Accepted: 09/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Phospholipids, the main lipid component in marine shellfish, mainly comprise glycerophosphocholine (GPC) and glycerophosphoethanolamine (GPE). GPC and GPE in marine shellfish, especially scallop, carry n-3 long-chain polyunsaturated fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), although different types of glycerophospholipids (GP) have different health benefits on human health. Moreover, different GP subclasses such as GPC and GPE have different oxidative susceptibilities in complex food systems. The present study compared the oxidative susceptibilities of GPC and GPE in dried scallop during storage by high-performance liquid chromatography-tandem mass spectrometry and kinetic models, and also investigated the effects of natural phenolic antioxidant on their susceptibilities. RESULTS The results showed that GPC and GPE molecular species (carrying EPA or DHA) contents in samples continuously reduced during storage at two different temperatures. The first-order kinetic model better reflected the changes of GPC and GPE molecular species (carrying EPA or DHA) in samples than the zero-order kinetic model during storage. According to the oxidation rate (k) obtained from first-order kinetic models, GPE possessed a greater oxidation rate than GPC during storage. Moreover, the results showed that antioxidants of bamboo leaves (AOB, polar polyphenolic antioxidants) significantly decreased the oxidation rates of GPC and GPE molecular species (carrying EPA or DHA) in samples during storage, and GPC could be more effectively protected by AOB compared to GPE. CONCLUSION The present study provides a practical method for accurately evaluating the oxidative susceptibility of different phospholipid classes in complex food systems. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Hong-Kai Xie
- National Engineering Research Center of Seafood, Dalian, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Guan-Hua Zhao
- National Engineering Research Center of Seafood, Dalian, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Zi-Xuan Wu
- National Engineering Research Center of Seafood, Dalian, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - De-Yang Li
- National Engineering Research Center of Seafood, Dalian, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Man-Tong Zhao
- National Engineering Research Center of Seafood, Dalian, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Ao Li
- National Engineering Research Center of Seafood, Dalian, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Hui-Lin Liu
- National Engineering Research Center of Seafood, Dalian, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, Dalian, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Bei-Wei Zhu
- National Engineering Research Center of Seafood, Dalian, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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11
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Xie HK, Li A, Zhao MT, Zhang M, Liu ZY, Yin FW, Liu XY, Zhou DY, Shahidi F, Zhu BW. Effects of antioxidants of bamboo leaves (AOB) on the oxidative susceptibility of glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110214] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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Wang M, Chen J, Jing B, Zhang L, Dong Y, Yu X. Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900302] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Mengzhu Wang
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Jia Chen
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Bingyu Jing
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Lingyan Zhang
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Yaoyao Dong
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Xiuzhu Yu
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
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13
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Feng X, Yan J, Chen Y, Tan C, Lin H, Ge X. Effects of Fe(III) and Fe(II) on the peroxidation value of soybean oil under different conditions and product characterization. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14515] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiao‐meng Feng
- College of Light Industry and Food Science Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Jie Yan
- College of Chemistry and Chemical Engineering Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Ying Chen
- College of Chemistry and Chemical Engineering Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Chun‐yuan Tan
- College of Light Industry and Food Science Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Hai‐lin Lin
- College of Chemistry and Chemical Engineering Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Xin Ge
- College of Chemistry and Chemical Engineering Zhongkai University of Agriculture and Engineering Guangzhou China
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14
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Hyeon H, Min CW, Moon K, Cha J, Gupta R, Park SU, Kim ST, Kim JK. Metabolic Profiling-Based Evaluation of the Fermentative Behavior of Aspergillus oryzae and Bacillus subtilis for Soybean Residues Treated at Different Temperatures. Foods 2020; 9:foods9020117. [PMID: 31979021 PMCID: PMC7074079 DOI: 10.3390/foods9020117] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 01/17/2020] [Accepted: 01/20/2020] [Indexed: 01/22/2023] Open
Abstract
Soybean processing, e.g., by soaking, heating, and fermentation, typically results in diverse metabolic changes. Herein, multivariate analysis-based metabolic profiling was employed to investigate the effects of fermentation by Aspergillus oryzae or Bacillus subtilis on soybean substrates extracted at 4, 25, or 55 °C. As metabolic changes for both A. oryzae and B. subtilis were most pronounced for substrates extracted at 55 °C, this temperature was selected to compare the two microbial fermentation strategies, which were shown to be markedly different. Specifically, fermentation by A. oryzae increased the levels of most organic acids, γ-aminobutyric acid, and glutamine, which were ascribed to carbohydrate metabolism and conversion of glutamic acid into GABA and glutamine. In contrast, fermentation by B. subtilis increased the levels of most amino acids and isoflavones, which indicated the high activity of proteases and β-glucosidase. Overall, the obtained results were concluded to be useful for the optimization of processing steps in terms of nutritional preferences.
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Affiliation(s)
- Hyejin Hyeon
- Division of Life Sciences and Bio-Resource and Environmental Center, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Korea
| | - Cheol Woo Min
- Department of Plant Bioscience, Life and industry Convergence Research Institute, Pusan National University, Miryang 50463, Korea;
| | - Keumok Moon
- Department of Microbiology, College of Natural Sciences, Pusan National University, Busan 46241, Korea; (K.M.); (J.C.)
| | - Jaeho Cha
- Department of Microbiology, College of Natural Sciences, Pusan National University, Busan 46241, Korea; (K.M.); (J.C.)
- Microbiological Resource Research Institute, Pusan National University, Busan 46241, Korea
| | - Ravi Gupta
- Department of Botany, School of Chemical and Life Science, Jamia Hamdard, New Delhi 110062, India;
| | - Sang Un Park
- Department of Crop Science, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea;
| | - Sun Tae Kim
- Department of Plant Bioscience, Life and industry Convergence Research Institute, Pusan National University, Miryang 50463, Korea;
- Correspondence: (S.T.K.); (J.K.K.); Tel.: +82-55-350-5505 (S.T.K.); +82-32-835-8241 (J.K.K.); Fax: +82-55-350-5509 (S.T.K.); +82-32-835-0763 (J.K.K.)
| | - Jae Kwang Kim
- Division of Life Sciences and Bio-Resource and Environmental Center, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Korea
- Correspondence: (S.T.K.); (J.K.K.); Tel.: +82-55-350-5505 (S.T.K.); +82-32-835-8241 (J.K.K.); Fax: +82-55-350-5509 (S.T.K.); +82-32-835-0763 (J.K.K.)
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15
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Xie H, Yin F, Liu Z, Hu Y, Yu M, Zhou D, Zhu B. Oxidation kinetics of polyunsaturated fatty acids esterified into triacylglycerols and phospholipids in dried scallop (Argopecten irradians) adductor muscles during storage. Food Funct 2020; 11:2349-2357. [DOI: 10.1039/d0fo00051e] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The difference in the oxidative susceptibility of triacylglycerols and phospholipids and the effects of the same polyphenolic antioxidant on such susceptibility in dried scallops.
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Affiliation(s)
- Hongkai Xie
- National Engineering Research Center of Seafood
- Dalian 116034
- PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science and Nutritional Engineering
| | - Fawen Yin
- National Engineering Research Center of Seafood
- Dalian 116034
- PR China
- School of Food Science and Technology
- Dalian Polytechnic University
| | - Zhongyuan Liu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- PR China
| | - Yuanyuan Hu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- PR China
| | - Manman Yu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- PR China
| | - Dayong Zhou
- National Engineering Research Center of Seafood
- Dalian 116034
- PR China
- School of Food Science and Technology
- Dalian Polytechnic University
| | - Beiwei Zhu
- National Engineering Research Center of Seafood
- Dalian 116034
- PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science and Nutritional Engineering
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16
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Application of Plackett-Burman Design in Screening of Natural Antioxidants Suitable for Anchovy Oil. Antioxidants (Basel) 2019; 8:antiox8120627. [PMID: 31817714 PMCID: PMC6943644 DOI: 10.3390/antiox8120627] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 11/25/2019] [Accepted: 12/04/2019] [Indexed: 12/17/2022] Open
Abstract
Considering the safety of synthetic antioxidants, more and more natural antioxidants have been developed and utilized in foods. This study aimed to screen out a natural antioxidant combination from many antioxidants, which could significantly affect the oxidation stability of anchovy oil, while Plackett–Burman design (PBD) methodology was employed in this screening. According to the statistical results of this design, sesamol, dihydromyricetin, teapolyphenol, and rosemary acid were four significant parameters on the oxidation stability of anchovy oil. Moreover, dihydromyricetin presented the best antioxidant effect among nine kinds of selected antioxidants when they were used alone in anchovy oil. Meanwhile, a combination including sesamol (0.02%), teapolyphenol (0.02%). and rosemary acid (0.02%) was adopted, and its antioxidant ability was similar to that of tert-butylhydroquinone (TBHQ). Additionally, phytic acid as a synergist was used and combined with sesamol, and the antioxidant ability of this combination was better than that of TBHQ. This study presented a reference for the industrial applications of natural antioxidants and synergists in anchovy oil.
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Ospina M, Montaña-Oviedo K, Díaz-Duque Á, Toloza-Daza H, Narváez-Cuenca CE. Utilization of fruit pomace, overripe fruit, and bush pruning residues from Andes berry (Rubus glaucus Benth) as antioxidants in an oil in water emulsion. Food Chem 2019; 281:114-123. [DOI: 10.1016/j.foodchem.2018.12.087] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 12/21/2018] [Accepted: 12/21/2018] [Indexed: 12/25/2022]
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Jie Y, Zhao H, Sun X, Lv X, Zhang Z, Zhang B. Isolation of antioxidative peptide from the protein hydrolysate of Caragana ambigua seeds and its mechanism for retarding lipid auto-oxidation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3078-3085. [PMID: 30506690 DOI: 10.1002/jsfa.9521] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 11/20/2018] [Accepted: 11/26/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Peptides can act as antioxidants in emulsion, although the mechanism involved is poorly understood. Caragana ambigua seed is a potential protein source for which the commercial applications have not been explored yet. In the present study, we aimed to evaluate the bio-economic potential of C. ambigua by isolating and characterizing antioxidative peptides from the protein hydrolysate of its seeds for the purpose of protecting lipids from oxidation. RESULTS A novel decapeptide, identified as QITEGEDGGG, was purified by high-protein liquid chromotography based on the enrichment of antioxidant fractions, and its antioxidative activity for walnut oil was evaluated in terms of its effect on oil quality, primary and secondary peroxide formation, oxidation kinetics, and structure of oil droplets. A molecular simulation involving the peptide and fatty acid was carried out aiming to understand the mechanism underlying the prevention of lipid oxidation by the peptide. The peptide effectively scavenged superoxide anions (86.46%), inhibited the rate of linoleic acid oxidation (60.37%) and delayed auto-oxidation of walnut oil. Its inhibition of lipid oxidation was attributed to the protection of phenolic compounds and polyunsaturated fatty acids of walnut oil. CONCLUSION The findings of the present study will help in the exploitation of novel antioxidant peptides of lipids from woody seed-based protein sources such the seeds of C. ambigua trees. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Yu Jie
- School of Biological Science & Biotechnology, Beijing Forestry University, Beijing, China
| | - Hongfei Zhao
- School of Biological Science & Biotechnology, Beijing Forestry University, Beijing, China
| | - Xiaoqi Sun
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Xinran Lv
- School of Biological Science & Biotechnology, Beijing Forestry University, Beijing, China
| | - Zhuo Zhang
- School of Biological Science & Biotechnology, Beijing Forestry University, Beijing, China
| | - Bolin Zhang
- School of Biological Science & Biotechnology, Beijing Forestry University, Beijing, China
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
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Lipase-catalyzed glycerolysis of anchovy oil in a solvent-free system: Simultaneous optimization of monoacylglycerol synthesis and end-product oxidative stability. Food Chem 2019; 271:372-379. [DOI: 10.1016/j.foodchem.2018.07.184] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Revised: 04/13/2018] [Accepted: 07/25/2018] [Indexed: 11/18/2022]
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Naderi M, Farmani J, Rashidi L. The impact of saturated monoacylglycerols on the oxidative stability of Canola oil under various time/temperature conditions. GRASAS Y ACEITES 2018. [DOI: 10.3989/gya.0346181] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Due to the inconsistency of monoacylglycerols’ (MAGs) impacts and the lack of research concerning the weight of saturated monoacylglycerols on the oxidative stability of oils, the current study was designed. For this purpose, saturated MAGs at 0.5, 3.0 and 5.0% were added to canola oil and subsequently exposed to a Schaall oven test at 60 °C for 31 days (to assimilate moderate thermal conditions and a prolonged treatment time) and a Rancimat test at 110 °C (to assimilate extreme thermal conditions and shorter treatment time). To evaluate the quality and oxidative stability parameters of MAG-containing canola oil, free fatty acids (FFA), peroxide value (PV), and the oxidative stability index (OSI) were determined. The findings indicated that with the increase in MAG levels, the FFA increased from 0.05 up to 0.2%. The PV increased from 2 to 100 meq/L with the increase in MAG concentration. Also, it was shown that OSI increased from 12.20 to 13.10 h, which was proportional to MAG concentration.
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Muhammad AI, Xiang Q, Liao X, Liu D, Ding T. Understanding the Impact of Nonthermal Plasma on Food Constituents and Microstructure—A Review. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-017-2042-9] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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22
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Calligaris S, Manzocco L, Anese M, Nicoli MC. Shelf-life Assessment of Food Undergoing Oxidation-A Review. Crit Rev Food Sci Nutr 2017; 56:1903-12. [PMID: 25746427 DOI: 10.1080/10408398.2013.807222] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Oxidation is the most common event leading to the end of shelf life of microbiologically stable foods. Thus, a reliable shelf-life assessment is crucial to verify how long the product will last before it becomes oxidized to an unacceptable level to the consumers. Shelf-life assessment strategies of foods and beverages suffering oxidation are critically discussed focusing on definition of the acceptability limit, as well as the choice of the proper oxidative indicators, and methodologies for shelf-life testing. Testing methodologies for shelf-life determination under actual and accelerated storage conditions are considered, highlighting possible uncertainties, pitfalls, and future research needs.
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Affiliation(s)
- Sonia Calligaris
- a Dipartimento di Scienze degli Alimenti , Università di Udine , Udine , Italy
| | - Lara Manzocco
- a Dipartimento di Scienze degli Alimenti , Università di Udine , Udine , Italy
| | - Monica Anese
- a Dipartimento di Scienze degli Alimenti , Università di Udine , Udine , Italy
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Okpala COR, Bono G, Geraci ML, Sardo G, Vitale S, Schaschke CJ. Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.07.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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24
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Sagalowicz L, Moccand C, Davidek T, Ghanbari R, Martiel I, Negrini R, Mezzenga R, Leser ME, Blank I, Michel M. Lipid self-assembled structures for reactivity control in food. PHILOSOPHICAL TRANSACTIONS. SERIES A, MATHEMATICAL, PHYSICAL, AND ENGINEERING SCIENCES 2016; 374:rsta.2015.0136. [PMID: 27298441 DOI: 10.1098/rsta.2015.0136] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 02/08/2016] [Indexed: 06/06/2023]
Abstract
Lipid self-assembled structures (SASs) have recently gained considerable interest for their potential applications, especially for sustained nutrient release and protein crystallization. An additional property, which is underexploited, is their ability to control chemical reactions in food products. Here, we concentrate on SASs formed by phospholipids (PLs) and monoglycerides (MGs), those compounds being the most natural surfactants and therefore, the best compatible with food products, in view of providing new functionalities through the formation of SASs. In this work, the phase behaviour of these amphiphiles when mixed with oil and water is described and compared. Subsequently, we address the influence of these structures to the oxidation and Maillard-type reactions. Finally, we show that SASs formed by MGs can strongly increase the yield of key aroma impact compounds generated by Maillard-type reactions when compared with the reaction performed in aqueous precursor solutions. Various SASs are compared. In particular, addition of oil to a reversed bicontinuous structure formed by MG leads to a reversed microemulsion, which, considering its low viscosity, is particularly suitable for food products and act as a very efficient reactor system. The influence of oil and precursors on phase behaviour is discussed and related to the efficiency of the Maillard reactions.This article is part of the themed issue 'Soft interfacial materials: from fundamentals to formulation'.
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Affiliation(s)
- L Sagalowicz
- Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26 1000, Switzerland
| | - C Moccand
- Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26 1000, Switzerland
| | - T Davidek
- Nestlé PTC Orbe, Rte de Chavornay 3, Orbe 1350, Switzerland
| | - R Ghanbari
- Department of Health Science and Technology, ETH Zürich, Switzerland
| | - I Martiel
- Department of Health Science and Technology, ETH Zürich, Switzerland
| | - R Negrini
- Department of Health Science and Technology, ETH Zürich, Switzerland
| | - R Mezzenga
- Department of Health Science and Technology, ETH Zürich, Switzerland
| | - M E Leser
- Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26 1000, Switzerland
| | - I Blank
- Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26 1000, Switzerland
| | - M Michel
- Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26 1000, Switzerland
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26
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Savi EL, Malacarne LC, Baesso ML, Pintro PTM, Croge C, Shen J, Astrath NGC. Investigation into photostability of soybean oils by thermal lens spectroscopy. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2015; 145:125-129. [PMID: 25770935 DOI: 10.1016/j.saa.2015.02.106] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2014] [Revised: 02/19/2015] [Accepted: 02/24/2015] [Indexed: 06/04/2023]
Abstract
Assessment of photochemical stability is essential for evaluating quality and the shelf life of vegetable oils, which are very important aspects of marketing and human health. Most of conventional methods used to investigate oxidative stability requires long time experimental procedures with high consumption of chemical inputs for the preparation or extraction of sample compounds. In this work we propose a time-resolved thermal lens method to analyze photostability of edible oils by quantitative measurement of photoreaction cross-section. An all-numerical routine is employed to solve a complex theoretical problem involving photochemical reaction, thermal lens effect, and mass diffusion during local laser excitation. The photostability of pure oil and oils with natural and synthetic antioxidants is investigated. The thermal lens results are compared with those obtained by conventional methods, and a complete set of physical properties of the samples is presented.
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Affiliation(s)
- E L Savi
- Departamento de Física, Universidade Estadual de Maringá, Maringá, PR 87020-900, Brazil
| | - L C Malacarne
- Departamento de Física, Universidade Estadual de Maringá, Maringá, PR 87020-900, Brazil
| | - M L Baesso
- Departamento de Física, Universidade Estadual de Maringá, Maringá, PR 87020-900, Brazil
| | - P T M Pintro
- Departamento de Agronomia, Universidade Estadual de Maringá, Maringá, PR 87020-900, Brazil
| | - C Croge
- Departamento de Agronomia, Universidade Estadual de Maringá, Maringá, PR 87020-900, Brazil
| | - J Shen
- Energy, Mining and Environment Portfolio, National Research Council Canada, Vancouver, BC V6T-1W5, Canada
| | - N G C Astrath
- Departamento de Física, Universidade Estadual de Maringá, Maringá, PR 87020-900, Brazil.
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Paradiso VM, Caponio F, Bruno G, Pasqualone A, Summo C, Gomes T. Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10776-10782. [PMID: 25310182 DOI: 10.1021/jf5025888] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The relationship between fatty acid composition of oils and their oxidative stability in the presence of monoacylglycerols was investigated. Purified vegetable oils were added at increasing amounts (0.5, 1, 2, and 3%) of monoacylglycerols obtained from purified soybean oil and submitted to an oven test (60 °C for 18 days). The obtained results showed a generally antioxidant effect of monoacylglycerols, with remarkable differences among oils. The antioxidant effect was significantly higher in less unsaturated oils, such as palm and olive oils. Among the more unsaturated vegetable oils, peanut and sunflower oils showed an almost linear slowdown of oxidation, slightly less pronounced in sunflower oil, which was the most susceptible to oxidation due to its high content of linoleic acid. A peculiar trend was highlighted for soybean oil, where the antioxidant effect of high amounts of monoacylglycerols was opposed to a pro-oxidant effect observed up to 1%.
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Affiliation(s)
- Vito Michele Paradiso
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro , Via Amendola 165/A, I-70126 Bari, Italy
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28
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Van Durme J, Nikiforov A, Vandamme J, Leys C, De Winne A. Accelerated lipid oxidation using non-thermal plasma technology: Evaluation of volatile compounds. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.043] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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29
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Kreps F, Vrbiková L, Schmidt Š. Influence of industrial physical refining on tocopherol, chlorophyll and beta-carotene content in sunflower and rapeseed oil. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300460] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- František Kreps
- Department of Food Science and Technology; Institute of Biotechnology and Food Technology Bratislava; Slovakia
| | - Lenka Vrbiková
- Department of Food Science and Technology; Institute of Biotechnology and Food Technology Bratislava; Slovakia
| | - Štefan Schmidt
- Department of Food Science and Technology; Institute of Biotechnology and Food Technology Bratislava; Slovakia
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30
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Martin D, Garcia-Serrano A, Casado V, Vázquez L, Reglero G, Torres CF. Antioxidant activity of phosphatidyl derivatives of hydroxytyrosol in edible oils. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400053] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Diana Martin
- Departamento de Producción y Caracterización de Nuevos Alimentos; Instituto de Investigación en Ciencias de la Alimentación (CIAL); CEI UAM+CSIC; Madrid Spain
- Facultad de Ciencias; Sección Departamental de Ciencias de la Alimentación; Universidad Autónoma de Madrid; CEI UAM+CSIC; Madrid Spain
| | - Alba Garcia-Serrano
- Departamento de Producción y Caracterización de Nuevos Alimentos; Instituto de Investigación en Ciencias de la Alimentación (CIAL); CEI UAM+CSIC; Madrid Spain
- Facultad de Ciencias; Sección Departamental de Ciencias de la Alimentación; Universidad Autónoma de Madrid; CEI UAM+CSIC; Madrid Spain
| | - Víctor Casado
- Departamento de Producción y Caracterización de Nuevos Alimentos; Instituto de Investigación en Ciencias de la Alimentación (CIAL); CEI UAM+CSIC; Madrid Spain
- Facultad de Ciencias; Sección Departamental de Ciencias de la Alimentación; Universidad Autónoma de Madrid; CEI UAM+CSIC; Madrid Spain
| | - Luis Vázquez
- Departamento de Producción y Caracterización de Nuevos Alimentos; Instituto de Investigación en Ciencias de la Alimentación (CIAL); CEI UAM+CSIC; Madrid Spain
- Facultad de Ciencias; Sección Departamental de Ciencias de la Alimentación; Universidad Autónoma de Madrid; CEI UAM+CSIC; Madrid Spain
| | - Guillermo Reglero
- Departamento de Producción y Caracterización de Nuevos Alimentos; Instituto de Investigación en Ciencias de la Alimentación (CIAL); CEI UAM+CSIC; Madrid Spain
- Facultad de Ciencias; Sección Departamental de Ciencias de la Alimentación; Universidad Autónoma de Madrid; CEI UAM+CSIC; Madrid Spain
- Imdea-Food Institute; CEI UAM+CSIC; Madrid Spain
| | - Carlos F. Torres
- Departamento de Producción y Caracterización de Nuevos Alimentos; Instituto de Investigación en Ciencias de la Alimentación (CIAL); CEI UAM+CSIC; Madrid Spain
- Facultad de Ciencias; Sección Departamental de Ciencias de la Alimentación; Universidad Autónoma de Madrid; CEI UAM+CSIC; Madrid Spain
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31
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Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil. Food Chem 2014; 142:365-72. [DOI: 10.1016/j.foodchem.2013.07.070] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2012] [Revised: 05/28/2013] [Accepted: 07/17/2013] [Indexed: 11/20/2022]
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32
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Spigno G, Donsì F, Amendola D, Sessa M, Ferrari G, De Faveri DM. Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.08.014] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Das Purkayastha M, Kalita D, Mahnot NK, Mahanta CL, Mandal M, Chaudhuri MK. Effect of l-ascorbic acid addition on the quality attributes of micro-filtered coconut water stored at 4°C. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.04.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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34
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Richaud E, Audouin L, Fayolle B, Verdu J, Matisová-Rychlá L, Rychlý J. Rate constants of oxidation of unsaturated fatty esters studied by chemiluminescence. Chem Phys Lipids 2012; 165:753-9. [DOI: 10.1016/j.chemphyslip.2012.09.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2012] [Revised: 07/19/2012] [Accepted: 09/19/2012] [Indexed: 11/15/2022]
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35
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Prieto MA, Rodríguez-Amado I, Vázquez JA, Murado MA. β-Carotene assay revisited. application to characterize and quantify antioxidant and prooxidant activities in a microplate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8983-8993. [PMID: 22849655 DOI: 10.1021/jf302218g] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The β-carotene bleaching assay, a common method for evaluating antioxidant activity, has been widely criticized due to its low reproducibility, problematic quantification, complex reagent preparation, and interference of different factors (temperature, pH, solvents, and metals). In this work we have examined the effects of these factors and developed a highly reproducible procedure for microplate assay, evaluated the critical points of the method, and proposed a kinetic model for quantifying both antioxidant and prooxidant activities. The application of these tools produced very consistent results, which provide robust and meaningful criteria to compare in detail the characteristics of several well-known commercial antioxidants, as well as several predictable prooxidants, and can be easily applied to natural extracts, food samples, and many other type of compounds. As an example, we have tested a set of commercial antioxidants and some typical lipophilic prooxidants. The activity of the tested antioxidants decreased in the following order: ethoxyquin ≫ α-tocopherol > butylhydroxyanisole > butylhydroxytoluene ≫ propyl gallate. On the other hand, hemoglobin and Fe(2+), Fe(3+), Co(2+), and Cu(2+) showed a strong prooxidant effect, and the activity was null in Cd(2+), Ni(2+), and Sr(2+), slightly antioxidant in Mg(2+), and strongly antioxidant in Zn(2+) and Mn(2+).
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Affiliation(s)
- M A Prieto
- Grupo de Reciclado e Valorización de Materiais Residuais (REVAL), Instituto de Investigacións Mariñas (CSIC) , r/Eduardo Cabello 6, Vigo-36208, Galicia, Spain. . e s
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36
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Calligaris S, Manzocco L, Lagazio C. Modeling Shelf Life Using Chemical, Physical, and Sensory Indicators. FOOD PRESERVATION TECHNOLOGY 2012. [DOI: 10.1201/b11871-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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37
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Jin G, He L, Zhang J, Yu X, Wang J, Huang F. Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology (RSM). Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.050] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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38
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Chen B, McClements DJ, Decker EA. Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit Rev Food Sci Nutr 2012; 51:901-16. [PMID: 21955091 DOI: 10.1080/10408398.2011.606379] [Citation(s) in RCA: 135] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Food oils are primarily composed of triacylglycerols (TAG), but they may also contain a variety of other minor constituents that influence their physical and chemical properties, including diacylglycerols (DAG), monoacylglycerols (MAG), free fatty acids (FFA), phospholipids (PLs), water, and minerals. This article reviews recent research on the impact of these minor components on lipid oxidation in bulk oils and oil-in-water emulsions. In particular, it highlights the origin of these minor components, the influence of oil refining on the type and concentration of minor components present, and potential physicochemical mechanisms by which these minor components impact lipid oxidation in bulk oils and emulsions. This knowledge is crucial for designing food, pharmaceutical, personal care, and other products with improved stability to lipid oxidation.
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Affiliation(s)
- Bingcan Chen
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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39
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Jerez M, Deive FJ, Sineiro J, Núñez MJ. Antioxidant activity of pine bark procyanidins in bulk corn oil and corn oil‐in‐water emulsions. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201100199] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- María Jerez
- Escuela Técnica Superior de Ingeniería, Universidad de Santiago de Compostela, Lope Gómez de Marzoa, Santiago de Compostela, Spain
| | - Francisco J. Deive
- Escuela Técnica Superior de Ingeniería, Universidad de Santiago de Compostela, Lope Gómez de Marzoa, Santiago de Compostela, Spain
| | - Jorge Sineiro
- Escuela Técnica Superior de Ingeniería, Universidad de Santiago de Compostela, Lope Gómez de Marzoa, Santiago de Compostela, Spain
| | - María J. Núñez
- Escuela Técnica Superior de Ingeniería, Universidad de Santiago de Compostela, Lope Gómez de Marzoa, Santiago de Compostela, Spain
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40
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Sun YE, Wang WD, Chen HW, Li C. Autoxidation of unsaturated lipids in food emulsion. Crit Rev Food Sci Nutr 2011; 51:453-66. [PMID: 21491270 DOI: 10.1080/10408391003672086] [Citation(s) in RCA: 97] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Unsaturated lipids having various physiological roles are of significance in biochemistry, nutrition, medicine, and food. However, the susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different for emulsified lipids and bulk lipids. This article gives a brief overview of the current knowledge on autoxidation of oil-in-water food emulsions, especially those that contain unsaturated lipids, which are important in the food industry. Autoxidation of unsaturated lipids in oil-in-water emulsion is discussed, and so also their oxidation mechanism, the major factors influencing oxidation, determination measures, research status, and the problems encountered in recent years. Some effective strategies for controlling lipid oxidation in food emulsion have been presented in this review.
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Affiliation(s)
- Yue-E Sun
- College of Food Engineering, Xuzhou Institute of Technology, Jiangsu, Province, People's Republic of China
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Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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42
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Khuwijitjaru P, Yuenyong T, Pongsawatmanit R, Adachi S. Effects of ferric chloride on thermal degradation of γ-oryzanol and oxidation of rice bran oil. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201000485] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Gomes T, Caponio F, Bruno G, Summo C, Paradiso VM. Effects of monoacylglycerols on the oxidative stability of olive oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:2228-2232. [PMID: 20632384 DOI: 10.1002/jsfa.4075] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND The study of pro- and anti-oxidant compounds is important for their influence on the shelf-life and nutritional value of food. The aim of this research was to evaluate the activity of monoacylglycerols (MAG), obtained by partial saponification of a purified olive oil, added in increasing amounts to the same oil and submitted to the Rancimat test and oven test at 60 °C. Besides routine analyses, high-performance size exclusion chromatography analysis of polar compounds was performed. RESULTS The addition of MAG led in all cases to a significant slowdown of the oxidative processes. These trends were more evident as the oxidation went on. The purified oil added with 30 g kg(-1) of MAG after 9 days of oven test at 60 °C presented a level of oxidative degradation significantly lower than the control after only 4 days. CONCLUSION The data showed a marked antioxidant effect of MAG in purified olive oil, contrary to what has been observed by other authors, who noticed either a pro-oxidant or a non-antioxidant activity of these compounds in soybean oil. A different behaviour of MAG during oxidation could depend on the different fatty acid composition of the oil matter they are added to.
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Affiliation(s)
- Tommaso Gomes
- Dipartimento di Progettazione e Gestione dei Sistemi Agro-Zootecnici e Forestali progesa, Sezione di Scienze e Tecnologie Alimentari, Università degli Studi, Via Amendola 165/a, I-70126 Bari, Italy.
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Owczarek-Fendor A, De Meulenaer B, Scholl G, Adams A, Van Lancker F, Yogendrarajah P, Uytterhoeven V, Eppe G, De Pauw E, Scippo ML, De Kimpe N. Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:9579-9586. [PMID: 20690672 DOI: 10.1021/jf101671u] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The formation of the possibly carcinogenic process contaminant furan was studied in starch-based emulsions during heat treatments as applied for sterilization. Fresh and oxidized soybean, sunflower, high-oleic sunflower, olive, linseed, and rapeseed oils were compared. Results indicated that both the oil type, in particular, the fatty acid composition, and the oxidation degree of the oil determined the susceptibility of the oils to generate furan upon heating. Thus, oils containing the nutritionally relevant omega-3 unsaturated alpha-linolenic acid proved to be able to generate significant amounts of furan if the oils were oxidized. No clear relationship between p-anisidine values of various oils and the amount of generated furan could be observed. However, in the case of soybean oil, significantly more furan was produced upon an increase in oxidation degree. Surprisingly, furan formation in food-relevant systems containing fresh lipids proved to be a minor route (up to 1.5 ppb furan) compared to a previously studied vitamin C containing model system (up to 13 ppb furan).
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Affiliation(s)
- Agnieszka Owczarek-Fendor
- Department of Food Safety and Food Quality, nutriFOODchem unit, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
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Paradiso VM, Gomes T, Nasti R, Caponio F, Summo C. Effects of free fatty acids on the oxidative processes in purified olive oil. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.04.015] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Erkan N, Ayranci G, Ayranci E. A kinetic study of oxidation development in sunflower oil under microwave heating: Effect of natural antioxidants. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.06.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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