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Nguyen KA, Boerkamp VJP, van Duynhoven JPM, Dubbelboer A, Hennebelle M, Wierenga PA. A mechanistic kinetic model for lipid oxidation in Tween 20-stabilized O/W emulsions. Food Chem 2024; 451:139404. [PMID: 38714112 DOI: 10.1016/j.foodchem.2024.139404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 04/12/2024] [Accepted: 04/15/2024] [Indexed: 05/09/2024]
Abstract
Models predicting lipid oxidation in oil-in-water (O/W) emulsions are a requirement for developing effective antioxidant solutions. Existing models do, however, not include explicit equations that account for composition and structural features of O/W emulsions. To bridge this gap, a mechanistic kinetic model for lipid oxidation in emulsions is presented, describing the emulsion as a one-dimensional three phase (headspace, water, and oil) system. Variation in oil droplet sizes, overall surface area of oil/water interface, oxidation of emulsifiers, and the presence of catalytic transition metals were accounted for. For adequate predictions, the overall surface area of oil/water interface needs to be determined from the droplet size distribution obtained by dynamic and static light scattering (DLS, SLS). The kinetic model predicted well the formation of oxidation products in both mono- and polydisperse emulsions, with and without presence of catalytic transition metals.
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Affiliation(s)
- Khoa A Nguyen
- Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Vincent J P Boerkamp
- Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - John P M van Duynhoven
- Unilever Food Innovation Centre, Bronland 14, 6708 WH Wageningen, the Netherlands.; Wageningen University & Research, Laboratory of Biophysics, Stippeneng 4, 6708 WE, Wageningen, the Netherlands
| | - Arend Dubbelboer
- Danone Nutricia Research, Uppsalalaan 12, 3584 CT Utrecht, the Netherlands
| | - Marie Hennebelle
- Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands..
| | - Peter A Wierenga
- Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
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2
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Boerkamp VJP, Boras SD, Vincken JP, van Duynhoven JPM, Hennebelle M. Influence of emulsifier on lipid oxidation in spray-dried microencapsulated O/W emulsions. Food Res Int 2024; 187:114412. [PMID: 38763662 DOI: 10.1016/j.foodres.2024.114412] [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: 10/09/2023] [Revised: 04/18/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
Lipid oxidation limits the shelf-life of dried microencapsulated oils (DMOs), such as infant formula. However, it is poorly understood how lipid oxidation is affected by different types of emulsifiers. To improve our understanding, we prepared DMOs with different emulsifiers (whey protein isolate (WPI), pea protein isolate (PPI), and non-proteinaceous CITREM) and studied lipid oxidation in both the free and encapsulated fat. Only a small difference in oxidation rate was observed between these fat fractions for all formulations. We ascribed this to a non-discrete distribution of the fractions and the subsequent low fractionation selectivity as shown by Raman microscopy. The DMO with PPI showed hardly any oxidation during a 7-week incubation at 40 °C, whereas the DMOs with WPI and CITREM both reached significantly higher contents of oxidation products (lipid hydroperoxides, aldehydes, and epoxides). The enhanced stability of DMO-PPI could not be ascribed to the presence of phytic acid. In conclusion, we demonstrate the potential of using PPI to produce oxidatively stable DMOs.
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Affiliation(s)
- Vincent J P Boerkamp
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands.
| | - Scarlett D Boras
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands.
| | - John P M van Duynhoven
- Laboratory of Biophysics, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, the Netherlands.
| | - Marie Hennebelle
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands.
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3
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Chen Y, Wang Y, Xu Y, Ma S, Yang H, Liu Y, Wu X. Quality Evaluation of Tripterygium Glycoside Tablets Based on Quantitative Band-Selective 2D 1H- 13C HSQC and 1H NMR Fingerprinting. ACS OMEGA 2024; 9:27321-27328. [PMID: 38947815 PMCID: PMC11209881 DOI: 10.1021/acsomega.4c01878] [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: 02/26/2024] [Revised: 06/01/2024] [Accepted: 06/04/2024] [Indexed: 07/02/2024]
Abstract
Tripterygium glycoside tablets (TGTs) are preparations extracted and purified from Tripterygium wilfordii Hook. F and are extensively utilized in the treatment of autoimmune diseases, such as rheumatoid arthritis (RA). However, variations in production processes among manufacturers can lead to challenges in quality control and clinical utilization of TGTs. A band-selective 2D 1H-13C HSQC quantification method was applied for the determination of 13 active ingredients in TGTs. This method was validated following the guidelines of USP-NF 2022. The results demonstrated that the quantitative method exhibited excellent signal resolution, as well as sufficient accuracy, sensitivity, and stability. In addition, the 1H NMR spectra of TGTs from three manufacturers underwent analysis using principal component analysis and orthogonal partial least-squares discriminant analysis. The results revealed significant differences among the TGTs from the three manufacturers, with manufacturer 2 and manufacturer 3 demonstrating superior product consistency compared to manufacturer 1. A quality evaluation system for TGTs was developed based on band-selective 2D 1H-13C HSQC and 1H NMR, encompassing both quality markers and fingerprinting. This system offers reliable approaches and insights for enhancing the quality control of natural products.
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Affiliation(s)
- Youwen Chen
- School
of Chinese Materia Medica, Beijing University
of Chinese Medicine, Beijing 100102, P.R. China
- National
Institutes for Food and Drug Control, Beijing 102629, P.R. China
| | - Yadan Wang
- National
Institutes for Food and Drug Control, Beijing 102629, P.R. China
| | - Yiwen Xu
- National
Institutes for Food and Drug Control, Beijing 102629, P.R. China
| | - Shuangcheng Ma
- National
Institutes for Food and Drug Control, Beijing 102629, P.R. China
| | - Huiying Yang
- National
Institutes for Food and Drug Control, Beijing 102629, P.R. China
| | - Yuanyan Liu
- School
of Chinese Materia Medica, Beijing University
of Chinese Medicine, Beijing 100102, P.R. China
| | - Xianfu Wu
- National
Institutes for Food and Drug Control, Beijing 102629, P.R. China
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4
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Ten Klooster S, Boerkamp VJP, Hennebelle M, van Duynhoven JPM, Schroën K, Berton-Carabin CC. Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics. Sci Rep 2024; 14:8895. [PMID: 38632267 PMCID: PMC11024159 DOI: 10.1038/s41598-024-59170-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2024] [Accepted: 04/08/2024] [Indexed: 04/19/2024] Open
Abstract
Lipid oxidation in emulsions is hypothesised to increase with decreasing droplet size, as this increases the specific oil-water interfacial area, where lipid oxidation is expected to be initiated. In literature, however, contradictory results have been reported, which can be caused by confounding factors such as the oil droplet polydispersity and the distribution of components between the available phases. In this work, monodisperse surfactant-stabilised emulsions with highly controlled droplet sizes of 4.7, 9.1, and 26 µm were produced by microfluidic emulsification. We show that lipid oxidation increases with decreasing droplet size, which we ascribe to the increased contact area between lipids and continuous phase prooxidants. Besides, a significant amount of oxygen was consumed by oxidation of the surfactant itself (Tween 20), an effect that also increased with decreasing droplet size. These insights substantiate the importance of controlling droplet size for improving the oxidative stability of emulsions.
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Affiliation(s)
- Sten Ten Klooster
- Laboratory of Food Process Engineering, Wageningen University and Research, Wageningen, the Netherlands.
| | - Vincent J P Boerkamp
- Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, the Netherlands
| | - Marie Hennebelle
- Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, the Netherlands
| | - John P M van Duynhoven
- Unilever Food Innovation Centre, Wageningen, the Netherlands
- Laboratory of Biophysics, Wageningen University and Research, Wageningen, the Netherlands
| | - Karin Schroën
- Laboratory of Food Process Engineering, Wageningen University and Research, Wageningen, the Netherlands
| | - Claire C Berton-Carabin
- Laboratory of Food Process Engineering, Wageningen University and Research, Wageningen, the Netherlands
- INRAE, UR BIA, 44000, Nantes, France
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5
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Hennebelle M, Villeneuve P, Durand E, Lecomte J, van Duynhoven J, Meynier A, Yesiltas B, Jacobsen C, Berton-Carabin C. Lipid oxidation in emulsions: New insights from the past two decades. Prog Lipid Res 2024; 94:101275. [PMID: 38280491 DOI: 10.1016/j.plipres.2024.101275] [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: 10/23/2023] [Revised: 01/19/2024] [Accepted: 01/22/2024] [Indexed: 01/29/2024]
Abstract
Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this phenomenon. This review provides an overview of the insights acquired over the past two decades on the understanding of lipid oxidation in oil-in-water (O/W) emulsions. After introducing the general structure of O/W emulsions and the classical mechanisms of lipid oxidation, the contribution of less studied oxidation products and the spatiotemporal resolution of these reactions will be discussed. We then highlight the impact of emulsion formulation on the mechanisms, taking into consideration the new trends in terms of emulsifiers as well as their own sensitivity to oxidation. Finally, novel antioxidant strategies that have emerged to meet the recent consumer's demand will be detailed. In an era defined by the pursuit of healthier, more natural, and sustainable food choices, a comprehensive understanding of lipid oxidation in emulsions is not only an academic quest, but also a crucial step towards meeting the evolving expectations of consumers and ensuring the quality and stability of lipid-rich food products.
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Affiliation(s)
- Marie Hennebelle
- Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands.
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - John van Duynhoven
- Laboratory of Biophysics, Wageningen University & Research, Wageningen, the Netherlands; Unilever Food Innovation Centre, Wageningen, the Netherlands
| | | | - Betül Yesiltas
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Charlotte Jacobsen
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Claire Berton-Carabin
- INRAE, UR BIA, Nantes 44300, France; Laboratory of Food Process Engineering, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands
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6
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Suhag R, Ferrentino G, Morozova K, Zatelli D, Scampicchio M, Amorati R. Antioxidant efficiency and oxidizability of mayonnaise by oximetry and isothermal calorimetry. Food Chem 2024; 433:137274. [PMID: 37666126 DOI: 10.1016/j.foodchem.2023.137274] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 08/21/2023] [Accepted: 08/22/2023] [Indexed: 09/06/2023]
Abstract
This study aimed to introduce a new method based on isothermal calorimetry (IC) for measuring the autoxidation rate in mayonnaise samples. Mayonnaise samples were prepared by homogenizing an aqueous phase, consisting of vinegar and egg yolk, with various oil phases, including sunflower, corn, extra virgin olive, grape seed, and apple seed oils at 60 °C. The rate of free radical formation (Ri) was controlled by adding AIBN (Ri = 4.4±0.1×10-9 M/s). The autoxidation rate determined by IC was highly correlated with the one measured using the oxygen uptake method (R2 = 0.99). The IC method accurately indicated the antioxidant capacity and rates of both inhibited and uninhibited periods, together with the oxidizability of mayonnaise samples. The mayonnaise made with extra virgin olive oil exhibited the lowest oxidizability, while sunflower oil showed maximum antioxidant efficiency. A significant advantage of the IC method was its ability to simultaneously measure up to 24 samples with minimal effort.
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Affiliation(s)
- Rajat Suhag
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
| | - Giovanna Ferrentino
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
| | - Ksenia Morozova
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
| | | | - Matteo Scampicchio
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy.
| | - Riccardo Amorati
- Department of Chemistry "G. Ciamician", University of Bologna, Via S. Giacomo 11, Bologna I-40126, Italy
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7
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Lazaridi E, Hennebelle M, Hollebrands B, Hageman J, Vincken JP, Janssen HG. Selective ionization of oxidized lipid species using different solvent additives in flow injection mass spectrometry. Anal Bioanal Chem 2024; 416:787-799. [PMID: 37847408 PMCID: PMC10766781 DOI: 10.1007/s00216-023-04988-x] [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: 07/14/2023] [Revised: 09/26/2023] [Accepted: 09/28/2023] [Indexed: 10/18/2023]
Abstract
Lipid oxidation in food products is a crucial problem that causes undesirable changes in the food's flavor, texture, and nutritional value. It should be carefully monitored as it can lead to the formation of potentially toxic compounds and in that way reduce the shelf life of the product. Liquid chromatography coupled to mass spectrometry is a powerful tool to monitor the formation of oxidized lipids. However, the presence of lipid species in both their non-oxidized and oxidized forms at distinctly different concentrations can hinder the detection and identification of the less abundant oxidized species, due to coelution. In this study, a flow injection mass spectrometry approach was used to selectively ionize oxidized triacylglycerols versus their non-oxidized precursors. Three mobile phase additives were investigated (ammonium formate, sodium acetate, and sodium iodide) at three different concentrations, and ion source settings (i.e., sheath gas temperature, capillary voltage, and nozzle voltage) were optimized. A fractional factorial design was conducted to examine not only the direct effect of the operating parameters on the selectivity of ionization for the oxidized lipid species, but also to assess their combined effect. Overall, selective ionization of oxidized versus non-oxidized lipid species was favored by the use of sodium-containing solvent additives. The application of specific ion source settings resulted in an increased ionization selectivity, with sheath gas temperature and capillary voltage having the most significant influence. A selectivity factor as high as 120 could be reached by combining 0.1 mg/mL sodium-containing additives, with 250 °C sheath gas temperature and 5000 V capillary voltage. These findings will contribute to future studies on fast detection and relative quantification of low abundant oxidized triacylglycerols and their possible impact on human health.
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Affiliation(s)
- Eleni Lazaridi
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands
| | - Marie Hennebelle
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands.
| | - Boudewijn Hollebrands
- Laboratory of Organic Chemistry, Wageningen University & Research, Wageningen, the Netherlands
- Unilever Food Innovation Center, Wageningen, the Netherlands
| | - Jos Hageman
- Biometris, Applied Statistics, Wageningen University & Research, Wageningen, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands
| | - Hans-Gerd Janssen
- Laboratory of Organic Chemistry, Wageningen University & Research, Wageningen, the Netherlands.
- Unilever Food Innovation Center, Wageningen, the Netherlands.
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8
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Schaich KM. Epoxides: an underestimated lipid oxidation product. Free Radic Res 2023:1-48. [PMID: 38124354 DOI: 10.1080/10715762.2023.2277142] [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: 03/10/2023] [Accepted: 08/09/2023] [Indexed: 12/23/2023]
Abstract
Immense gains in understanding of mechanisms and effects of lipid oxidation have been achieved in the nearly 90 years over which lipid oxidation has been an active research focus. Even so, the substantial questions still being raised about lipid oxidation in this special issue show clearly that missing pieces remain and must be considered for full accounting of this important reaction in any system. In this context, epoxides are spotlighted as a critical overlooked product of lipid autoxidation - underestimated in analysis, underestimated in presence as a functionally active and competitive intermediate and product of lipid oxidation, and underestimated in potential contributions to impact of lipid oxidation on other molecules and cell functions. Logical reasons for ignoring or not finding epoxides are offered in historical development of lipid oxidation knowledge. Reactions generating lipid epoxides in autoxidation are reviewed, limitations in detecting and tracking epoxides are outlined to explain why epoxides may not be detected when they should be present, and justifications for increased research and analysis of epoxides are argued. The main goal is to provide a context for recognizing epoxides as critical products that must be accounted for in determining the state rather than extent of lipid oxidation and in tracking its consequences in oils, foods, personal care products, and tissues. A secondary goal is to stimulate new research using contemporary analyses to fill in the gaps of knowledge about epoxide formation, structure, and reactions in lipid autoxidation.
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Affiliation(s)
- Karen M Schaich
- Department of Food Science, Rutgers University, New Brunswick, NJ, USA
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9
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Li X, Wang Z, Xing C, Chen Z, Sun W, Xie D, Xu G, Wang X. Investigation of oxidized triglyceride monomer (oxTGM) produced in deteriorated soybean oil at frying temperatures: a kinetic study. Food Res Int 2022; 162:112121. [DOI: 10.1016/j.foodres.2022.112121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 09/26/2022] [Accepted: 11/06/2022] [Indexed: 11/11/2022]
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10
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Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales. Food Chem 2022; 402:134417. [DOI: 10.1016/j.foodchem.2022.134417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 09/09/2022] [Accepted: 09/25/2022] [Indexed: 11/19/2022]
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11
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Osheter T, Campisi-Pinto S, Resende MT, Linder C, Wiesman Z. 1H LF-NMR Self-Diffusion Measurements for Rapid Monitoring of an Edible Oil's Food Quality with Respect to Its Oxidation Status. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27186064. [PMID: 36144797 PMCID: PMC9505792 DOI: 10.3390/molecules27186064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 11/16/2022]
Abstract
The food quality of edible oils is dependent on basic chemical and structural changes that can occur by oxidation during preparation and storage. A rapid and efficient analytical method of the different steps of oil oxidation is described using a time-domain nuclear magnetic resonance (TD-NMR) sensor for measuring signals related to the chemical and physical properties of the oil. The degree of thermal oxidation of edible oils at 80 °C was measured by the conventional methodologies of peroxide and aldehyde analysis. Intact non-modified samples of the same oils were more rapidly analyzed for oxidation using a TD-NMR sensor for 2D T1-T2 and self-diffusion (D) measurements. A good linear correlation between the D values and the conventional chemical analysis was achieved, with the highest correlation of R2 = 0.8536 for the D vs. the aldehyde concentrations during the thermal oxidation of poly-unsaturated linseed oils, the oil most susceptible to oxidation. A good correlation between the D and aldehyde levels was also achieved for all the other oils. The possibility to simplify and minimize the time of oxidative analysis using the TD NMR sensors D values is discussed as an indicator of the oil’s oxidation quality, as a rapid and accurate methodology for the oil industry.
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