Oxygen solubility measured in aqueous or oily media by a method using a non-invasive sensor

Navigating the complexity of lipid oxidation and antioxidation: A review of evaluation methods and emerging approaches

Lipid oxidative degradation contributes to the deterioration of food quality and poses potential health risks. A promising approach to counteract this is the use of plant-based antioxidants. However, accurately evaluating the antioxidant capacity and effectiveness of these compounds remains a challenge. While many rapid in vitro tests are available, they must be categorized according to their specific responses to avoid overinterpreting results. This review opens with an overview of current knowledge on lipid autoxidation and recent findings that highlight the challenges in measuring antioxidant capacity. We then examine various methods, addressing their limitations in accurately anticipating outcomes in complex compartmentalized lipid systems. The aim is to clarify the gap between predictions and real-world efficacy in final products. Additionally, the review compares the strengths and weaknesses of methods used to evaluate antioxidant capacity and assess oxidation degrees in complex environments, such as those found in food and cosmetics. Finally, new analytical techniques for multiproduct detection are introduced, paving the way for a more 'omic' and spatiotemporally defined approach.

From theoretical aspects to practical food Pickering emulsions: Formation, stabilization, and complexities linked to the use of colloidal food particles

We noticed that in literature, the term Pickering emulsion (PE) is used as soon as ingredients contain particles, and in this review, we ask ourselves if that is done rightfully so. The basic behavior taking place in particle-stabilized emulsions leads to the conclusion that the desorption energy of particles is generally high making particles highly suited to physically stabilize emulsions. Exceptions are particles with extreme contact angles or systems with very low interfacial tension. Particles used in food and biobased applications are soft, can deform when adsorbed, and most probably have molecules extending into both phases thus increasing desorption energy. Besides, surface-active components will be present either in the ingredients or generated by the emulsification process used, which will reduce the energy of desorption, either by reduced interfacial tension, or changes in the contact angle. In this paper, we describe the relative relevance of these aspects, and how to distinguish them in practice. Practical food emulsions may derive part of their stability from the presence of particles, but most likely have mixed interfaces, and are thus not PEs. Especially when small particles are used to stabilize (sub)micrometer droplets, emulsions may become unstable upon receiving a heat treatment. Stability can be enhanced by connecting the particles or creating network that spans the product, albeit this goes beyond classical Pickering stabilization. Through the architecture of PEs, special functionalities can be created, such as reduction of lipid oxidation, and controlled release features.

Identification and structural elucidation of an oxidation product generated during stability studies of Cabergoline drug product

Cabergoline is a dopamine agonist with applications as anti-Parkinson drug and prolactin inhibitor. The cabergoline drug product Laktostop® 50 µg/mL is used in veterinary medicine for lactation suppression in cats and dogs e.g. during false pregnancy. Recently, during ongoing HPLC stability testing of Laktostop® 50 µg/mL a new oxidation product of Cabergoline was identified. A synthesis starting from Cabergoline was developed, followed by full characterization of the unknown impurity. Preliminary HPLC and LC-MS analyses indicated the unknown impurity as mono-oxygenated product of Cabergoline (Cabergoline N-oxide) that is presumably formed with oxygen by a radical mechanism. Thus, Cabergoline was treated with oxidizing agents such as m-chloroperoxybenzoic acid to afford the desired Cabergoline-N-oxide as a byproduct. After isolation by column chromatography, NMR and LC-MS-MS studies provided evidence that oxidation occurred at the N-allyl nitrogen of Cabergoline to form Cabergoline-N-oxide. © 1905 Elsevier Science. All rights reserved.

Absolute kinetics of peroxidation and antioxidant protection of intact triglyceride vegetable oils

To verfy their difference from isolated fatty acids, the absolute kinetics of peroxidation was studied for seven triglyceride-based oils of olive (OLI-1, OLI-2), high-oleic sunflower (SUN-HO), high-oleic and high-linoleic safflower (SAF-HO, SAF-HL) grapeseed (GRA) and borage (BOR), by oxygen uptake monitoring, using 2,6-di-tert-butyl-4-methoxyphenol and 2,2,5,7,8-pentamethyl-6-chromanol as reference inhibitors. Propagation constants (kp/M-1 s-1 at 303 K in PhCl) were respectively 34.8 ± 2.3, 35.1 ± 1.8, 40.6 ± 5.5, 36.0 ± 7.7, 160.8 ± 5.1, 145.1 ± 24.5, 275.1 ± 63.8, while oxidizability responded to empirical equation kp(2kt)-½/M-½s-½ = 1.63 × 10-3[allyl >CH2/M] + 1.82 × 10-2[bisallyl >CH2/M], based on fatty acids residues assessed by GC-MS. Peroxidation kinetics was markedly different from that of isolated fatty acids. The H-bond basicity of all oils was measured by FT-IR affording Abraham's βH2 values in the range 0.55 ± 0.03. H-bonding explained the protection of oils measured for seven reference phenolic antioxidants, except for the catechols quercetin and caffeic acid phenethyl ester, which were 2-to-4-folds more effective than expected, supporting a proposed different mechanism.

Quantitative Interpretation of Potentiodynamic Polarization Curves Obtained at High Scan Rates in Scanning Electrochemical Cell Microscopy

Scanning electrochemical cell microscopy is becoming the tool of choice for the investigation of localized metal corrosion. Typically, potentiodynamic polarization measurements in scanning electrochemical cell microscopy are performed at high potential scan rates. However, Tafel extrapolation applied to high-scan-rate potentiodynamic polarization curves would yield inaccurate corrosion kinetics due to the interference of double-layer charging current or mass transport of species in the metal oxide. Instead, the high field model was used to simulate the potentiodynamic polarization curves of pure aluminum at 25, 50, 100, and 200 mV/s in neutral and acidic phosphate solutions, thus enabling quantitative analysis of local corrosion kinetics by fitting the potentiodynamic polarization curve.

Alkane-translocated cells of Rhodococcus strains utilize dissolved oxygen in the alkane phase of an aqueous-alkane two-phase culture

To clarify the growth mechanisms of Rhodococcus in the alkane phase, we measured oxygen utilization in the alkane phase. The results showed that dissolved oxygen decreased significantly when viable cells were present in the alkane phase. The findings suggested that Rhodococcus strains can grow in alkanes and utilize the resident dissolved oxygen.

A flexible nanofiber membrane containing dendritic oxygen probe for visual monitoring pressure distribution

Pressure-sensitive paints (PSP) enable non-intrusive visualization of surface pressure distribution on model surface which is important for aerodynamic studies. However, conventional PSP materials suffer from photobleaching and inadequate sensitivity. In this work, we rationally designed and synthesized novel dendritic oxygen probes (PT1 and PT2) by covalently grafting fluorinated dendrons onto platinum tetrakis(pentafluorophenyl)porphyrin (PT0) (a common oxygen probe). Subsequently, PT2 loaded nanofibers membranes from polycaprolactone (PCL) were fabricated by electrospinning. Fabricated membranes showed high oxygen sensitivity (I0/I100 = 35.3) with excellent flexibility, good reversibility, and outstanding photostability (merely 2.0% intensity loss after prolonged irradiation). The pressure sensitivity was found around 0.73 % per kilopascal. Furthermore, significant variation in emission intensity with respect to the variation in air pressure (1.3-101.32 kPa), facilitates the naked eye visualization of the pressure distribution on the membrane surface. Such excellent oxygen and pressure sensitivity and photostability might be due to high fluorine contents of complex dendritic structure of PT2. This flexible fluorine-functionalized dendritic oxygen probe puts forward a facile and effective strategy to develop advanced PSP materials enabling accurate pressure mapping for aerodynamic studies.

Droplet size dependency and spatial heterogeneity of lipid oxidation in whey protein isolate-stabilized emulsions

Spatiotemporal assessment of lipid and protein oxidation is key for understanding quality deterioration in emulsified food products containing polyunsaturated fatty acids. In this work, we first mechanistically validated the use of the lipid oxidation-sensitive fluorophore BODIPY 665/676 as a semi-quantitative marker for local peroxyl radical formation. Next, we assessed the impact of microfluidic and colloid mill emulsification (respectively producing mono- and polydisperse droplets) on local protein and lipid oxidation kinetics in whey protein isolate (WPI)-stabilized emulsions. We further used BODIPY 581/591 C11 and CAMPO-AFDye 647 as colocalisation markers for lipid and protein oxidation. The polydisperse emulsions showed an inverse relation between droplet size and lipid oxidation rate. Further, we observed less protein and lipid oxidation occurring in similar sized droplets in monodisperse emulsions. This observation was linked to more heterogeneous protein packing at the droplet surface during colloid mill emulsification, resulting in larger inter-droplet heterogeneity in both protein and lipid oxidation. Our findings indicate the critical roles of emulsification methods and droplet sizes in understanding and managing lipid oxidation.

Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics

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.

Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrix

Although association colloidal structures are believed as major oxidation places, relationship of oxygen molecules with association colloids have not been evaluated in oil-in-water (O/W) emulsion. Oxygen solubility was determined in O/W emulsion containing dispersed phases with different charges of emulsifiers, numbers of dispersed droplets, and surface areas of dispersed droplets. The rates of lipid oxidation were also examined. O/W emulsion made of positively charged emulsifier had higher oxygen solubility than negatively charged and neutral emulsifiers. As number and surface area of oil droplet in O/W emulsion increased, higher oxygen solubility was observed, implying that dispersed phases could be places for oxygen molecules. O/W emulsion made of positively charged emulsifier had higher lipid oxidation than neutral emulsifier. O/W emulsion with more interfaces had lower oxidative stability, implying interfaces of association colloids could affect rates of lipid oxidation. Dispersed phase in O/W emulsion can be places for oxygen molecules.

Mechanistic kinetic modelling of lipid oxidation in vegetable oils to estimate shelf-life

Estimating the shelf-life of vegetable oils is important to develop solutions to reduce spoilage by lipid oxidation. Typically, the shelf-life is predicted by detecting secondary oxidation markers in accelerated shelf-life tests, which are time-consuming. Existing numerical approaches using early primary oxidation products as predictive markers do not account for variations in fatty acid types, antioxidants, or storage conditions. A mechanistic kinetic model was developed incorporating these factors as a step towards shelf-life prediction for vegetable oils. Specific kinetic constants for the reactions of each unsaturated fatty acid type account for variations in fatty acid composition, and oxygen mass transfer accounts for variations in oxygen conditions. A second acceleration of lipid oxidation observed in long-term storage experiments was described by a multiplication factor for the kinetic constants related to oxidation products. Our model accurately extrapolates short-time experimental data to estimate long term formation of oxidation products under the same conditions.

Effect of Filtration Process on Oxidative Stability and Minor Compounds of the Cold-Pressed Hempseed Oil during Storage

Cold-pressed hempseed oil (HO) has been increasingly exploited in the human diet for its excellent nutritional and healthy properties. However, it has a high content of polyunsaturated fatty acids (PUFAs) and chlorophylls, which inevitably accelerate its oxidative deterioration, especially in the presence of light. In this scenario, the filtration technology may ameliorate the oxidative stability of the oil, with positive effects on its nutritional quality and shelf life. Therefore, in this study, the oxidative stability and minor compounds of non-filtered and filtered HO (NF-HO and F-HO) were monitored over 12 weeks of storage in transparent glass bottles. F-HO showed a better hydrolytic and oxidative status than NF-HO during storage. As a result, F-HO also displayed better preservation of total MUFAs and PUFAs in the autoxidation process. Filtration consistently reduced chlorophylls, thus causing a variation in the natural color of HO. Accordingly, F-HO not only revealed an increased resistance to photooxidation but it was also suitable for storage in clear bottles within 12 weeks. F-HO predictably showed lower carotenoids, tocopherols, polyphenols, and squalene compared to NF-HO. However, filtration appeared to play a "protective role" toward these antioxidants, which had lower degradation rates in F-HO than NF-HO for 12 weeks. Interestingly, the element profile of HO was not affected by filtration and remained stable during the study period. Overall, this study may be of practical use to both producers and marketers of cold-pressed HO.

Oxygen and hydrocarbon volumetric transfer coefficients in the production of an oil-degrading bacterial consortium: emulsifying activity and surface tension in a bioreactor

Our work shows that in multiphase systems, it is more important to take into account the mass transfer of oil rather than that of just oxygen. The oxygen volumetric transfer coefficient is important in aerobic bioreactor design. However, in multiphase systems with non-soluble substrates, oil transfer can impose larger restrictions but is usually not considered. Emulsification and surface tension could play an important role due to effects on oil droplet size and interfacial transfer area. Petroleum oil and is derivates such as diesel can negatively affect living organisms. This study evaluated the effects of the volumetric transfer coefficients (kLa) of hydrocarbons and oxygen on the production of an oil-degrading consortium in an airlift bioreactor relative to emulsifying activity and surface tension, which play important roles in the biodegradation of non-soluble substrates such as diesel due to a combined mass transfer constraint. Our results showed a clear difference in kLa values, which ranged from 15 to 91 h-1 for oxygen and from 0 to 0.0014 h-1 for diesel. Most aerobic biodegradation studies focus on the oxygen volumetric transfer coefficient (kLaoxygen), but our results indicated that non-soluble constraints, such as the volumetric transfer coefficient of diesel (kLadiesel), could be more important. Additionally, d32diesel decreased as superficial gas velocity (Ug) increased. Lower Ug rates (0.15 cm s-1) resulted in higher values of d32diesel (0.38 cm-1), whereas higher Ug rates (2.7 cm s-1) resulted in lower values of d32diesel (0.21 cm-1) at the beginning of the cultivation.

MR-oximetry with fat DESPOT

PURPOSE

The R₁ relaxation rate of fat is a promising marker of tissue oxygenation. Existing techniques to map fat R₁ in MR-oximetry offer limited spatial coverage, require long scan times, or pulse sequences that are not readily available on clinical scanners. This work addresses these limitations with a 3D voxel-wise fat R₁ mapping technique for MR-oximetry based on a variable flip angle (VFA) approach at 3 T.

METHODS

Varying levels of dissolved oxygen (O₂) were generated in a phantom consisting of vials of safflower oil emulsion, used to approximate human fat. Joint voxel-wise mapping of fat and water R₁ was performed with a two-compartment VFA model fitted to multi-echo gradient-echo magnitude data acquired at four flip angles, referred to as Fat DESPOT. Global R₁ was also calculated. Variations of fat, water, and global R₁ were investigated as a function of the partial pressure of O₂ (pO₂). Inversion-prepared stimulated echo magnetic resonance spectroscopy was used as the reference technique for R₁ measurements.

RESULTS

Fat R₁ from Fat DESPOT was more sensitive than water R₁ and global R₁ to variations in pO₂, consistent with previous studies performed with different R₁ mapping techniques. Fat R₁ sensitivity to pO₂ variations with Fat DESPOT (median O₂ relaxivity r_{1, O2} = 1.57× 10^-3 s^-1 mmHg^-1) was comparable to spectroscopy-based measurements for methylene, the main fat resonance (median r_{1, O2}= 1.80 × 10^-3 s^-1 mmHg^-1).

CONCLUSION

Fat and water R₁ can be measured on a voxel-wise basis using a two-component fit to multi-echo 3D VFA magnitude data in a clinically acceptable scan time. Fat and water R₁ measured with Fat DESPOT were sensitive to variations in pO₂. These observations suggest an approach to 3D in vivo MR oximetry.

Using oils and fats to replace sugars as feedstocks for biomanufacturing: Challenges and opportunities for the yeast Yarrowia lipolytica

More than 200 million tons of plant oils and animal fats are produced annually worldwide from oil, crops, and the rendered animal fat industry. Triacylglycerol, an abundant energy-dense compound, is the major form of lipid in oils and fats. While oils or fats are very important raw materials and functional ingredients for food or related products, a significant portion is currently diverted to or recovered as waste. To significantly increase the value of waste oils or fats and expand their applications with a minimal environmental footprint, microbial biomanufacturing is presented as an effective strategy for adding value. Though both bacteria and yeast can be engineered to use oils or fats as the biomanufacturing feedstocks, the yeast Yarrowia lipolytica is presented as one of the most attractive platforms. Y. lipolytica is oleaginous, generally regarded as safe, demonstrated as a promising industrial producer, and has unique capabilities for efficient catabolism and bioconversion of lipid substrates. This review summarizes the major challenges and opportunities for Y. lipolytica as a new biomanufacturing platform for the production of value-added products from oils and fats. This review also discusses relevant cellular and metabolic engineering strategies such as fatty acid transport, fatty acid catabolism and bioconversion, redox balances and energy yield, cell morphology and stress response, and bioreaction engineering. Finally, this review highlights specific product classes including long-chain diacids, wax esters, terpenes, and carotenoids with unique synthesis opportunities from oils and fats in Y. lipolytica.

Oxidative Stability in Lipid Formulations: a Review of the Mechanisms, Drivers, and Inhibitors of Oxidation

The importance of lipid-based formulations in addressing solubility and ultimately the bioavailability issues of the emerging drug entities is undeniable. Yet, there is scarcity of literature on lipid excipient chemistry and performance, notably in relation to oxidative stability. While not all lipid excipients are prone to oxidation, those with sensitive moieties offer drug delivery solutions that outweigh the manageable oxidative challenges they may present. For example, caprylocaproyl polyoxylglycerides help solubilize and deliver cancer drug to patients, lauroyl polyoxylglycerides enhance the delivery of cholesterol lowering drug, and sesame/soybean oils are critical part of parenteral nutrition. Ironically, excipients with far greater oxidative propensity are omnipresent in pharmaceutical products, a testament to the manageability of oxidative challenges in drug development. Successful formulation development requires awareness of what, where, and how formulation stability may be impacted, and accordingly taking appropriate steps to circumvent or meet the challenges ahead. Aiming to fill the information gap from a drug delivery scientist perspective, this review discusses oxidation pathways, prooxidants, antioxidants, and their complex interplay, which can paradoxically take opposite directions depending on the drug delivery system.

The impact of the physical form of torularhodin on its metabolic fate in the gastrointestinal tract

Torularhodin is a fungal carotenoid with multiple health benefits. However, the relationship between its physical form and metabolic fate in the gastrointestinal tract (GIT), which is essential to its bioavailability and health efficacy, has rarely been studied. Thus, physical forms of torularhodin including nanoemulsion powder (T-EP), capsules of the T-EP by alginate (T-EPA), and solution in MCT oil (T-oil) were used in the study. T-EP was produced through OSA-starch-mediated torularhodin emulsification and spray drying whereas the T-EPA was alginate-based capsules of the T-EP particles that were entrapped in the network structure of the alginate matrix as observed by scanning electron microscopy (SEM). The oil digestibility in the simulated small intestine was decreased from T-EP (100%), T-oil (60%) to T-EPA (40%), and the bioaccessibilities were 27%, 15% and 12%, respectively. The in vivo study using mice revealed that the content of torularhodin gradually decreased along with the digestion time in both the stomach and small intestine while a significantly higher colonic accumulation was observed in T-EPA compared to T-oil and T-EP. In vitro fecal fermentation showed that propionate (32 mM) was the predominant metabolite produced by torularhodin in the physical form of T-EPA. Thus, the physical form of torularhodin is a significant contributing factor to its GIT metabolic fate, and a health outcome-oriented design of the physical form of torularhodin or other nutraceuticals is beneficial for the development of functional foods with enhanced health benefits.

Evaluation of oxygen partial pressure, temperature and stripping of antioxidants for accelerated shelf-life testing of oil blends using 1H NMR

Lipid oxidation compromises the shelf-life of lipid-containing foods, leading to the generation of unpleasant off-flavours. Monitoring lipid oxidation under normal shelf-life conditions can be time-consuming (i.e. weeks or months) and therefore accelerated shelf-life conditions are often applied. However, little is known on their impact on the lipid oxidation mechanisms. In this study, different oxygen partial pressures (P_O2; 10 and 21%), temperatures (20, 30 and 40 °C), and the removal of antioxidants through stripping of the oil were tested to accelerate lipid oxidation. Increasing the incubation temperature of stripped oil blends from 30 to 40 °C reduced the onset of lipid oxidation from 4 to 2 weeks, whereas the P_O2 had no impact. Surprisingly, at room temperature, an increase in P_O2 resulted in a longer onset time (10 weeks under 10% oxygen, 15 weeks under 21% oxygen). We hypothesize that this is due to a shift in (initiation) mechanism. In non-stripped oil, an increase in P_O2 from 10 to 21% decreased the onset time from 16 to 10 weeks (40 °C). Temperature elevations and stripping led to a shift towards more trans-trans diene hydroperoxides, as compared to the cis-trans conformation. Additionally, oil stripping led to an increase in oxidized PUFAs with three or more double bonds in which the hydroperoxide group is located between the double bond pattern, instead of on the edge of it. Lastly, it was shown that small additions of LC-PUFAs (0, 0.3, 0.6, 1.2 and 2.3%, w/w) accelerate lipid oxidation, even in relatively stable stripped oils. In conclusion, increased P_O2 and slightly elevated temperatures hold fair potential for accelerated shelf-life testing of non-stripped oils with a limited impact on the lipid oxidation mechanisms, whereas stripping significantly changes propagation mechanisms.

Solubility and mass transfer coefficient of oxygen through gas- and water-lipid interfaces

The solubility of oxygen and its transfer rate to the lipid phase play important roles in lipid oxidation, which affects the taste and safety of lipid-containing foods. In this study, we measured the Henry's constants (solubility) of oxygen for fatty acids, fatty acid esters, and triacylglycerols (TAGs; vegetable oils), as well as the mass transfer coefficients of oxygen at the gas- and water-lipid interfaces. The constants and coefficients were estimated by analyzing the change over time in the oxygen partial pressure or concentration in the closed container based on the mass balance equations of oxygen in the gas and liquid phases. The constant for water obtained by the method used in this study was in agreement with the previously reported value to confirm the validity of the method. The constants for lipids depended on the lipid type, and were higher in the order of fatty acid ester, fatty acid, and TAG. That is, the solubility of oxygen decreased in this order. For all lipids, the constant increased as the number of carbon atoms in the fatty acid chain increased. The constants for fatty acids and their esters were linearly correlated with the enthalpies of evaporation of the lipids. The mass transfer coefficients of oxygen at the gas-liquid interface were on the order of 10^-5 m/s for water and methyl dodecanoate and of 10^-6 m/s for TAG (rapeseed oil). The coefficient at the water-lipid interface was on the order of 10^-6 m/s. PRACTICAL APPLICATION: The Henry's constants (solubility) and transfer rate of oxygen to the lipid phase, fatty acids, fatty acid esters, and triacylglycerols (TAG) were measured. The lipids solubilized three to five times more oxygen than water, and mass transfer rate of oxygen at gas- and water-lipid interfaces were almost same. The constants for fatty acids and fatty acid esters were linearly correlated to their enthalpies of evaporation, and this correlation is expected to be useful for estimating the Henry's constants for other fatty acids and their esters.

Behavior of Hexanal, (E)-Hex-2-enal, 4-Hydroxyhex-2-enal, and 4-Hydroxynon-2-enal in Oil-in-Water Emulsions

The reactivity of hexanal, (E)-hex-2-enal, 4-hydroxyhex-2-enal, and 4-hydroxynon-2-enal in oil-in-water emulsions and their respective compartments, in the presence and absence of protein, was studied at 40 °C. In aqueous buffer, hexanal oxidized to hexanoic acid. In the presence of protein, an additional loss occurred, presumably as a result of adduct formation with cysteine. Similarly, (E)-hex-2-enal oxidized to (E)-hex-2-enoic acid in aqueous buffer, and the results suggested that this acid is also able to form adducts with proteins. 4-Hydroxyalk-2-enals showed the highest reactivity in all models evaluated. Especially in protein-containing systems, they were not detectable anymore or their initial concentration was seriously reduced. 4-Hydroxynon-2-enal was the most reactive of the substances studied. The reactivity of the aldehydes was influenced by their partition within emulsions, which was remarkably not correlated with their hydrophobicity. These findings need to be considered when using these aldehydes as lipid oxidation markers in foods.

Acute toxicity of cyanide in aerobic respiration: Theoretical and experimental support for murburn explanation

The inefficiency of cyanide/HCN (CN) binding with heme proteins (under physiological regimes) is demonstrated with an assessment of thermodynamics, kinetics, and inhibition constants. The acute onset of toxicity and CN's mg/Kg LD50 (μM lethal concentration) suggests that the classical hemeFe binding-based inhibition rationale is untenable to account for the toxicity of CN. In vitro mechanistic probing of CN-mediated inhibition of hemeFe reductionist systems was explored as a murburn model for mitochondrial oxidative phosphorylation (mOxPhos). The effect of CN in haloperoxidase catalyzed chlorine moiety transfer to small organics was considered as an analogous probe for phosphate group transfer in mOxPhos. Similarly, inclusion of CN in peroxidase-catalase mediated one-electron oxidation of small organics was used to explore electron transfer outcomes in mOxPhos, leading to water formation. The free energy correlations from a Hammett study and IC50/Hill slopes analyses and comparison with ligands ( CO/ H 2 S/ N 3 - ) $\left( {\text{CO}}/{{{{\text{H}}_{2}}\text{S}}/{\text{N}_{3}^{\text{-}}}\;}\; \right)$ provide insights into the involvement of diffusible radicals and proton-equilibriums, explaining analogous outcomes in mOxPhos chemistry. Further, we demonstrate that superoxide (diffusible reactive oxygen species, DROS) enables in vitro ATP synthesis from ADP+phosphate, and show that this reaction is inhibited by CN. Therefore, practically instantaneous CN ion-radical interactions with DROS in matrix catalytically disrupt mOxPhos, explaining the acute lethal effect of CN.

Effects of Maltodextrins on the Kinetics of Lycopene and Chlorogenic Acid Degradation in Dried Tomato

Maltodextrins (MD) are frequently used as processing aids in tomato drying. The aim of this study was to investigate the effect of the addition of MD on the stability of lycopene and chlorogenic acid, which are the main lipophilic and hydrophilic antioxidants in processed tomato, respectively. Tomato powder added with 10% MD (dextrose equivalents, DE 12) and a control tomato powder were stored in the water activity (a_w) range 0.17–0.56, for 180 d at 30 °C. At the a_w level of 0.17, which was below the monolayer moisture content (Mo), chlorogenic acid was stable, while lycopene content decreased faster in tomato added with MD than in control tomato, probably due to a decrease in matrix hydrophilicity and greater oxygen diffusion in the oil phase. Maximum stability occurred in both tomato powders at a_w of 0.3, that was in close proximity to Mo (first-order rate constant for lycopene, k = 7.0 × 10⁻³ d⁻¹ in tomato added with MD). At high a_w levels, MD increased the rate of lycopene degradation with respect to the control, possibly by hampering its regeneration by chlorogenic acid, which conversely was found to be more stable than in the control tomato.

In Vitro Bioaccessibility of Colored Carotenoids in Tomato Derivatives as Affected by Ripeness Stage and the Addition of Different Types of Oil

The simultaneous effect of tomato ripeness stage (mature green, pink, and red-ripe), mechanical processing (dicing and grinding), and oil addition (coconut, sunflower, and olive oils) on the amount and bioaccessible fraction of carotenoids were evaluated. Tomato products obtained from fruits at the most advanced ripeness stage exhibited the greatest values of both concentration and bioaccessible fraction of total carotenoids and lycopene. The type of processing also exerted an important influence on carotenoids content, as well as on its bioaccessibility. Thus, despite the concentration of carotenoids in tomato puree significantly decreased (36% to 59%), their bioaccessibility was greater (up to 2.54-fold increase) than in tomato cubes. Moreover, the addition of oil significantly improved the carotenoid bioaccessibility, especially when olive oil was added, reaching up to 21-fold increase with respect to samples without oil. The results obtained clearly indicate that carotenoids bioaccessibility of tomato derivatives was strongly influenced by the ripeness stage of the fruit, processing and the addition of oil.

PRACTICAL APPLICATION

Bioaccessibility of carotenoids is known to be affected by different factors. This study provides useful information about the synergic effect of different factors affecting the amount and the bioaccessible fraction of carotenoids, especially lycopene, in two common tomato derivatives. The findings of this work may contribute to develop tomato derivatives with high content of bioaccessible carotenoids, leading to the enhancement of their health-promoting properties.