1
|
Zhang J, Xu D, Cao Y. Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexes. Food Res Int 2023; 164:112370. [PMID: 36737958 DOI: 10.1016/j.foodres.2022.112370] [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: 08/31/2022] [Revised: 12/07/2022] [Accepted: 12/24/2022] [Indexed: 12/28/2022]
Abstract
Calcium carbonate (CaCO3) has poor suspension stability, which severely limits its application in food processing and products. In this study, sodium caseinate (NaCas) and sodium caseinate (NaCas)-xanthan gum (XG) mixtures were compared for the stable preparation of solid/oil/water (S/O/W) emulsions for the delivery of calcium carbonate (CaCO3) to solve the problem of poor suspension stability. The physical stability, particle size distribution, and microstructure of S/O/W emulsions were investigated to prove the successful construction of the system. The dynamic surface pressure and surface swelling properties of 2.0 wt% NaCas with different concentrations of XG were investigated to clarify the effect of interfacial properties of NaCas-XG mixtures on the emulsion stability of S/O/W emulsions. The results showed that the addition of XG resulted in enhanced physical stability, reduced particle size distribution, and enhanced encapsulation effect of the emulsion, forming a more three-dimensional core-shell structure via dendritic links. XG had a significant effect on the dynamic properties of the NaCas adsorption membrane: NaCas interacted with XG and the diffusion (kdiff) of NaCas to the interface decreased in short adsorption time, thus limiting the protein adsorption effectiveness; the presence of XG reduced the penetration (kP) and rearrangement (kR) rates at the interface during long adsorption times. Meanwhile, the NaCas-XG mixture has a high swelling elasticity. The results of this study can be used to improve the quality of related emulsion products or to prepare delivery systems for bioactive compounds.
Collapse
Affiliation(s)
- Jie Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| |
Collapse
|
2
|
Zhang J, Cao Y, Xu D. Encapsulation of calcium carbonate with a ternary mixture of sodium caseinate/gelatin/xanthan gum to enhance the dispersion stability of solid/oil/water emulsions. Front Nutr 2022; 9:1090827. [PMID: 36579072 PMCID: PMC9791041 DOI: 10.3389/fnut.2022.1090827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Accepted: 11/24/2022] [Indexed: 12/14/2022] Open
Abstract
Calcium carbonate (CaCO3) has poor suspension stability, which severely limits its application in food processing and products. The solid/oil/water (S/O/W) emulsion stabilized by sodium caseinate (NaCas), gelatin (GEL), and xanthan gum (XG) ternary composite was to improve the dispersion stability of CaCO3 in emulsions. Particle size, Zeta potential, physical stability, and microstructure were determined to characteristic the stability of the S/O/W emulsions. Shear rheological and tribological analyses were used to characterize the rheological properties of S/O/W emulsions. X-ray diffraction (XRD), Infrared spectral analysis (FTIR), and molecular docking were used to characterize the molecular interactions, which was to explore the influence of the W phase on the system stability. It was found that when the NaCas concentration was 2 wt% and the S/O phase addition was 5%, the particle size distribution was uniform, and the physical stability was improved. CLSM and Cryo-SEM results showed that the S/O/W emulsions could embedded CaCO3 in the system, and formed a dense three-dimensional network space structure. The viscosity of the system increased and even agglomeration occurred with NaCas concentration increased, and the stability of the emulsion decreased. XRD results confirmed that the CaCO3 was partially covered due to physical embedding. Infrared spectral analysis and molecular docking results showed electrostatic, hydrophobic interaction, and hydrogen bond interaction between NaCas, GEL, and XG, which could improve the stability of S/O/W emulsions. The results showed that the S/O/W emulsions delivery system is an effective way to promote the application of CaCO3.
Collapse
Affiliation(s)
| | - Yanping Cao
- Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Duoxia Xu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Health, Beijing Technology and Business University, Beijing, China
| |
Collapse
|
3
|
De Micco M, Gragnaniello D, Zonfrilli F, Guida V, Villone MM, Poggi G, Verdoliva L. Stability assessment of liquid formulations: A deep learning approach. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2022.117991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
4
|
Macro-Batch and Continuously Operated Microfluidic Emulsification—Differences, Similarities and Optimization. Processes (Basel) 2022. [DOI: 10.3390/pr10030449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022] Open
Abstract
In this work, the emulsification of oil-in-water two-phase systems with three emulsifiers (PEG1500, 6000 and 20000) was studied in a batch macro system and in a continuously operated microfluidic system. The effect of emulsifier concentration, oil concentration and mixing rate on zeta potential and average Feret diameter was analyzed for the macro-batch system, while the effect of emulsifier concentration, oil concentration and total flow rate on zeta potential and average Feret diameter was analyzed for the microfluidic system. The emulsions prepared in batch system were more stable, had smaller droplet diameter but higher values of polydispersity index (PDI) compared to those prepared by continuous method. In both cases, batch and continuous, the use of PEG with higher molecular weight resulted in emulsions with lower zeta potential values. In batch emulsification, all three optimization parameters (emulsifier concentration, oil concentration and mixing rate) had a significant influence on the average Feret diameter and zeta potential (depending on the PEG, used for emulsification), while the emulsifier concentration had the most significant influence on the zeta potential and average Feret diameter of emulsions prepared in the continuous microsystem process.
Collapse
|
5
|
Katsouli M, Tzia C. O1/W/O2 nanoemulsions and emulsions based on extra virgin olive oil produced by ultrasound-assisted homogenization process: Characterization of structure, physical and encapsulation efficiency. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2035235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Maria Katsouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Greece
| |
Collapse
|
6
|
Zahi MR, Zam W, El Hattab M. State of knowledge on chemical, biological and nutritional properties of olive mill wastewater. Food Chem 2022; 381:132238. [PMID: 35114626 DOI: 10.1016/j.foodchem.2022.132238] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 01/18/2022] [Accepted: 01/21/2022] [Indexed: 12/19/2022]
Abstract
The Mediterranean olive oil industries are producing annually a massive quantity of olive mill wastewater (OMWW). Unfortunately, the OMWW is released arbitrarily in the nature without any pretreatment. Thus, it exhibits a high toxicity against the whole natural ecosystem including, microorganisms, plants and animals. In order to eliminate or reduce its pollution, OMWW must be properly treated prior to its release in the nature. In this regard, different treatment methods have been developed by researchers, but some of them were costly and others were inappropriate. Thus, more efforts should be made to save the nature from this pollutant. In the light of that, the current work summaries the state of knowledge regarding the OMWW from a chemical, biological, nutraceutical point of view, and the treatment methods that were used to eliminate its risk of pollution.
Collapse
Affiliation(s)
- Mohamed Reda Zahi
- Laboratory of Natural Products Chemistry and Biomolecules, Faculty of Sciences, Saad Dahlab University of Blida, 1- POB 270, Soumaa Road, Blida, Algeria.
| | - Wissam Zam
- Department of Analytical and Food Chemistry, Faculty of Pharmacy, Tartous University, Syria
| | - Mohamed El Hattab
- Laboratory of Natural Products Chemistry and Biomolecules, Faculty of Sciences, Saad Dahlab University of Blida, 1- POB 270, Soumaa Road, Blida, Algeria
| |
Collapse
|
7
|
Niknam SM, Kashaninejad M, Escudero I, Sanz MT, Beltrán S, Benito JM. Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach. Foods 2022; 11:279. [PMID: 35159431 PMCID: PMC8834604 DOI: 10.3390/foods11030279] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 12/17/2022] Open
Abstract
In this study, we aimed to prepare stable water-in-oil (W/O) nanoemulsions loaded with a phenolic-rich aqueous phase from olive cake extract by applying the response surface methodology and using two methods: rotor-stator mixing and ultrasonic homogenization. The optimal nanoemulsion formulation was 7.4% (w/w) of olive cake extract as the dispersed phase, and 11.2% (w/w) of a surfactant mixture of polyglycerol polyricinoleate (97%) and Tween 80 (3%) in Miglyol oil as the continuous phase. Optimum results were obtained by ultrasonication for 15 min at 20% amplitude, yielding W/O nanoemulsion droplets of 104.9 ± 6.7 nm in diameter and with a polydispersity index (PDI) of 0.156 ± 0.085. Furthermore, an optimal nanoemulsion with a droplet size of 105.8 ± 10.3 nm and a PDI of 0.255 ± 0.045 was prepared using a rotor-stator mixer for 10.1 min at 20,000 rpm. High levels of retention of antioxidant activity (90.2%) and phenolics (83.1-87.2%) were reached after 30 days of storage at room temperature. Both W/O nanoemulsions showed good physical stability during this storage period.
Collapse
Affiliation(s)
| | | | | | | | | | - José M. Benito
- Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (S.M.N.); (M.K.); (I.E.); (M.T.S.); (S.B.)
| |
Collapse
|
8
|
Okuskhanova E, Caporaso N, Yessimbekov Z, Assenova B, Smolnikova F, Rebezov M, Shariati MA, Usman Khan M, Thiruvengadam M. Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.1950008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Eleonora Okuskhanova
- Department of Food Technology and Biotechnology, Shakarim University of Semey, Semey City, Kazakhstan
| | - Nicola Caporaso
- Department of Agricultural and Food Sciences, University of Naples Federico II, Portici, NA, Italy
| | - Zhanibek Yessimbekov
- Department of Food Technology and Biotechnology, Shakarim University of Semey, Semey City, Kazakhstan
| | - Bahytkul Assenova
- Department of Food Technology and Biotechnology, Shakarim University of Semey, Semey City, Kazakhstan
| | - Farida Smolnikova
- Department of Food Technology and Biotechnology, Shakarim University of Semey, Semey City, Kazakhstan
| | - Maksim Rebezov
- V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russian Federation
- Prokhorov General Physics Institute of the Russian Academy of Science, Moscow, Russian Federation
| | - Mohammad Ali Shariati
- K.G. Razumovsky, Moscow State University of Technologies and Management (the First Cossack University), Moscow, Russian Federation
| | - Muhammad Usman Khan
- Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muthu Thiruvengadam
- Department of Applied Bioscience, Konkuk University, Seoul, Republic of Korea
| |
Collapse
|
9
|
Wu G, Hui X, Gong X, Tran KN, Stipkovits L, Mohan MS, Brennan MA, Brennan CS. Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.072] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
10
|
Azfaralariff A, Farahfaiqah F, Joe LS, Fazry S, Mohamed M, Nazar MF, Lazim AM. Sago starch nanocrystal-stabilized Pickering emulsions: Stability and rheological behavior. Int J Biol Macromol 2021; 182:197-206. [PMID: 33774073 DOI: 10.1016/j.ijbiomac.2021.03.132] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 03/21/2021] [Accepted: 03/23/2021] [Indexed: 12/16/2022]
Abstract
This study presents the isolation of SNC from sago starch and its performance as proficient particle emulsifier. It highlights the impact of SNC on the stability and rheological properties of oil-in-water (o/w) emulsions. The percentage yield of the SNC obtained was equivalent to 25 ± 0.1% (w/w) with particle diameters ranging from 25 to 100 nm. A series of Pickering emulsion at different ratios of oil (5%-35% v/v) and SNC (1%-4% w/v) was prepared for further investigations. The mean droplet diameter of emulsions obtained was ranged from 19.12 to 35.96 μm, confirming the effects of both SNC and oil content on the droplet's diameter distribution. Formulations with 4.0 wt% of SNC exhibited the maximum stability against coalescence. Results obtained have justified that the SNC can be used as an alternative solid emulsifier in producing stable emulsion with desired properties for various applications.
Collapse
Affiliation(s)
- Ahmad Azfaralariff
- Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia
| | - Fazial Farahfaiqah
- Faculty of Chemical Engineering, Universiti Malaysia Perlis, Kampus UniCITI Alam, 02100 Padang Besar, Perlis, Malaysia
| | - Lim Seng Joe
- Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia
| | - Shazrul Fazry
- Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia
| | - Mazlan Mohamed
- Faculty of Bioenginering and Technology, Universiti Malaysia Kelantan, 17600 Jeli, Kelantan, Malaysia
| | - Muhammad Faizan Nazar
- Department of Chemistry, University of Education Lahore, Multan Campus, 60700, Pakistan
| | - Azwan Mat Lazim
- Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia.
| |
Collapse
|
11
|
Bortnowska G, Przybylska S, Iwański R. Physicochemical properties, oxidative stability and antioxidant capacity of clean label meat-based sauces: effects of phenolic extracts addition and cold storage. Journal of Food Science and Technology 2021; 58:110-120. [PMID: 33500590 PMCID: PMC7813964 DOI: 10.1007/s13197-020-04519-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 04/18/2020] [Accepted: 05/08/2020] [Indexed: 11/30/2022]
Abstract
Physicochemical properties, oxidative stability and antioxidant capacity (AC) of clean label meat-based sauces (MBSs) were investigated with reference to cold storage time (ST) and addition of phenolic extracts (PEs): green coffee bean (GCE), green tea (GTE), knotweed rhizome (KRE). All parameters determined were compared to a control sample (CS), prepared without extracts. MBSs enriched with GCE or KRE were stable during the whole ST (90 days), while the CS and samples containing GTE, showed descending trend regarding physical stability after 10 days of storage. MBSs prepared with PEs (90 days storage) demonstrated: peroxide value (PV) < 8.5 mEq O2/kg lipids, TBARS < 5.6 mg MDA/kg lipids, carbonyl content < 4.7 nmol/mg protein, and the values were significantly (p < 0.05) smaller than those found in CS. Irrespectively of the applied measurements (ABTS, DPPH, FRAP) the values of AC (trolox equivalent, TE) decreased with ST, and regarding ABTS assay were in ranges: 0.73–0.42 mM TE (CS), 3.54–2.75 mM TE (GCE), 4.89–3.29 mM TE (GTE) and 3.86–2.25 mM TE (KRE). ANOVA revealed that rheological parameters obtained from Herschel–Bulkley′s and Bohlin′s models were predominantly (p < 0.001) affected by ST. After 90 days of storage, values of the desirability index were significantly (p < 0.05) higher for GCE-fortified MBS than for samples prepared with GTE and KRE. The results of this study can be useful to optimize composition of meat-based sauces containing bioactive ingredients and exhibiting desired by the consumer sensory features.
Collapse
Affiliation(s)
- Grażyna Bortnowska
- Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, ul. Papieża Pawła VI, 3, 71-459 Szczecin, Poland
| | - Sylwia Przybylska
- Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, ul. Papieża Pawła VI, 3, 71-459 Szczecin, Poland
| | - Robert Iwański
- Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, ul. Papieża Pawła VI, 3, 71-459 Szczecin, Poland
| |
Collapse
|
12
|
Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02574-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
13
|
Abdolmaleki K, Alizadeh L, Hosseini SM, Nayebzadeh K. Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability. Food Sci Biotechnol 2020; 29:1685-1693. [PMID: 33282435 DOI: 10.1007/s10068-020-00836-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 09/05/2020] [Accepted: 09/30/2020] [Indexed: 11/29/2022] Open
Abstract
The effects of xanthan gum (XG) (0, 0.3, 0.6 wt%), guar gum (GG) (0, 0.3, 0.6 wt%) and XG:GG mixtures (0.3-0.3, 0.3-0.6, 0.6-0.3 and 0.6-0.6 wt%) on the physical stability of sodium caseinate (CN) stabilized concentrated O/W emulsions (φoil = 0.6) were examined. The emulsion stability, microstructure, droplets size distribution, and rheological properties were evaluated. The findings showed that with increasing total gum concentration up to 0.6% droplets size and emulsion instability significantly decreased (p < 0.05). The emulsion containing a ternary mixture of CN:XG:GG at total gum concentration (0.6%) with a mixing ratio of 0.3:0.3 XG:GG exhibited the best stability with the highest ESI value (98.3%). Above the critical concentration, an excessive increase in storage modulus led to a significant increase in droplet size and emulsion instability. In brief, concentrated emulsions stabilized by binary and ternary mixtures (CN/XG/GG) may be applicable in special food like heavy cream and as a template for fabricating oleogels.
Collapse
Affiliation(s)
- Khadije Abdolmaleki
- Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran.,Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Leyla Alizadeh
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede Marzieh Hosseini
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Kooshan Nayebzadeh
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| |
Collapse
|
14
|
Wang Q, Wei H, Deng C, Xie C, Huang M, Zheng F. Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion. Foods 2020; 9:foods9020123. [PMID: 31979401 PMCID: PMC7073632 DOI: 10.3390/foods9020123] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 01/07/2020] [Accepted: 01/14/2020] [Indexed: 12/29/2022] Open
Abstract
Herein we report a soy protein isolate/pectin binary complex particle to stabilize emulsion (olive oil served as dispersed phase) containing quercetin. FTIR was conducted to confirm successful preparation of emulsion before and after embedding quercetin. CLSM was used to determine the microstructure and zeta-potential, rheological behavior, storage stability and freeze-thaw stability were analyzed and were correlated with pH condition. Olive oil-soy protein isolate/pectin emulsion at pH 3.0 can remain stable after 30 days’ storage and exhibited greatest freeze-thaw stability after 3 cycles. Quercetin availability was evaluated by in vitro gastrointestinal digestion experiments and it reached 15.94% at pH 7.0.
Collapse
Affiliation(s)
- Qiang Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;
- Cooperative Innovation Center of Lipid Resources and Children’s Daily Chemicals, Chongqing University of Education, Chongqing 400067, China; (H.W.)
| | - Huaheng Wei
- Cooperative Innovation Center of Lipid Resources and Children’s Daily Chemicals, Chongqing University of Education, Chongqing 400067, China; (H.W.)
| | - Chaofang Deng
- Cooperative Innovation Center of Lipid Resources and Children’s Daily Chemicals, Chongqing University of Education, Chongqing 400067, China; (H.W.)
| | - Chenjing Xie
- College of Light Industry and Food Science, Nanjing Forestry University, Nanjing 210037, China; (C.X.); (M.H.)
| | - Meigui Huang
- College of Light Industry and Food Science, Nanjing Forestry University, Nanjing 210037, China; (C.X.); (M.H.)
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: ; Tel.: +86-10-68985413
| |
Collapse
|
15
|
Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS. Food Res Int 2019; 126:108686. [DOI: 10.1016/j.foodres.2019.108686] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2019] [Revised: 05/29/2019] [Accepted: 09/15/2019] [Indexed: 10/26/2022]
|
16
|
Sun G, Zhao Q, Liu S, Li B, Li Y. Complex of raw chitin nanofibers and zein colloid particles as stabilizer for producing stable pickering emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105178] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
17
|
Hou T, Du H, Yang Z, Tian Z, Shen S, Shi Y, Yang W, Zhang L. Flocculation of different types of combined contaminants of antibiotics and heavy metals by thermo-responsive flocculants with various architectures. Sep Purif Technol 2019. [DOI: 10.1016/j.seppur.2019.04.068] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
18
|
Kreatsouli K, Fousteri Z, Zampakas K, Kerasioti E, Veskoukis AS, Mantas C, Gkoutsidis P, Ladas D, Petrotos K, Kouretas D, Stagos D. A Polyphenolic Extract from Olive Mill Wastewaters Encapsulated in Whey Protein and Maltodextrin Exerts Antioxidant Activity in Endothelial Cells. Antioxidants (Basel) 2019; 8:antiox8080280. [PMID: 31387273 PMCID: PMC6719156 DOI: 10.3390/antiox8080280] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 07/24/2019] [Accepted: 08/02/2019] [Indexed: 12/29/2022] Open
Abstract
The aim of the present study was to compare maltodextrin and whey protein as encapsulation carriers for olive mill wastewater (OMWW) phenolic extract for producing antioxidant powder, by using spray drying under 17 different conditions. In some samples, gelatin was also added in the encapsulation mixture. The antioxidant activity was assessed in vitro by using the DPPH•, ABTS•+, reducing power and DNA plasmid strand breakage assays. The results showed that both materials were equally effective for producing antioxidant powder, although by using different conditions. For example, inlet/outlet temperature of the spray drying did not seem to affect the maltodextrin samples’ antioxidant activity, but whey protein samples showed better antioxidant activity at lower temperatures. Gelatin use decreased antioxidant activity, especially in whey protein samples. The two most potent samples, one encapsulated in maltodextrin and the other in whey protein, were examined for their antioxidant effects in human endothelial cells by assessing glutathione (GSH) and reactive oxygen species (ROS) levels. Both samples significantly enhanced the antioxidant molecule of GSH, while maltodextrin sample also decreased ROS. The present findings suggested both materials for encapsulation of OMWW extract for producing antioxidant powder which may be used in food products, especially for the protection from ROS-induced endothelium pathologies.
Collapse
Affiliation(s)
- Konstantina Kreatsouli
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Zinovia Fousteri
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Konstantinos Zampakas
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Efthalia Kerasioti
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Aristidis S Veskoukis
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Christos Mantas
- Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece
| | - Paschalis Gkoutsidis
- Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece
| | - Dimitrios Ladas
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Konstantinos Petrotos
- Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece
| | - Demetrios Kouretas
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Dimitrios Stagos
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece.
| |
Collapse
|
19
|
Chetana R, Bhavana KP, Babylatha R, Geetha V, Suresh Kumar G. Studies on eggless mayonnaise from rice bran and sesame oils. Journal of Food Science and Technology 2019; 56:3117-3125. [PMID: 31205366 DOI: 10.1007/s13197-019-03819-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/04/2019] [Accepted: 05/08/2019] [Indexed: 11/26/2022]
Abstract
Mayonnaise was prepared by replacing refined sunflower oil with physically refined rice bran oil (RBO), filtered sesame oil (SO) and blends of both RBO:SO. Emulsions were formulated using xanthan gum as a replacer for egg. The effect of replacing xanthan gum on varying oil blends (RBO:SO) on the physicochemical properties such as texture (consistency), stability, viscosity, and bioactives (oryzanol and sesamol content) were also studied. Significant differences were observed in the fat content of the emulsions prepared. Xanthan gum based mayonnaise's had 63-65% fat, whereas control sample with egg had 78% fat. The spreadability ranged between 1.2 and 1.6 N and stability of these spreads was found to be better than that of control. Mayonnaise with the desired colour, optimum spreadability and excellent emulsion stability could be prepared using RBO, and blends of RBO:SO. Significant differences were seen in the instrumental consistency and rheological studies among the mayonnaises prepared. The present study focusses on the preparation of a healthy mayonnaise using rice bran and sesame oil and their blends which have beneficial health effects due to the presence of oryzanol and sesamol.
Collapse
Affiliation(s)
- R Chetana
- Department of Traditional Foods and Sensory Science, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - K P Bhavana
- Department of Traditional Foods and Sensory Science, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - R Babylatha
- Department of Traditional Foods and Sensory Science, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - V Geetha
- Department of Traditional Foods and Sensory Science, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - G Suresh Kumar
- Department of Traditional Foods and Sensory Science, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| |
Collapse
|
20
|
Kibici D, Kahveci D. Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions. J Food Sci 2019; 84:1273-1280. [PMID: 31059587 DOI: 10.1111/1750-3841.14619] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 03/12/2019] [Accepted: 03/30/2019] [Indexed: 11/28/2022]
Abstract
The effect of emulsifiers, emulsion stabilizer (maltodextrin, MD), and β-cyclodextrin (BCD) on physical and oxidative properties of oil-in-water (O/W) emulsions (5%, 20%, 40% of oil, w/w) was investigated. Four different emulsifiers were selected based on their structure: two types of protein-based emulsifiers (sodium caseinate, SC; and whey protein isolate, WPI), and two types low molecular weight emulsifiers (LMEWs: lecithin, LEC; and Citrem, CITREM). Physical and oxidative stability of emulsions prepared with these emulsifiers together with MD were compared based on their creaming index (CI), viscosity, droplet size, zeta potential, peroxide and p-anisidine values. LMWE-stabilized emulsions (with LEC or CITREM) had better creaming stability with lower droplet sizes whereas protein-stabilized emulsions (with SC or WPI) had higher viscosities. Droplet size was the lowest when CITREM was used, which increased with increasing oil concentration for all emulsifiers. Formulation with the lowest CI value and droplet size was considered to be more prone to oxidation; therefore, a 1:1 (w/w) combination of CITREM with BCD was used to stabilize the emulsions to improve the oxidative as well as physical stability. Added BCD significantly increased the storage stability of emulsions by reducing CI and droplet size values with a simultaneous increase in the viscosity, both at room temperature and at storage conditions (at 4 and 55 o C). However, the oxidative as well as physical stability of BCD added emulsions were not improved, neither toward heat- nor light-induced lipid oxidation. PRACTICAL APPLICATION: This work investigated the effects of emulsifiers and dextrins on the stability of oil-in-water (O/W) emulsions. Both maltodextrin (MD) and β-cyclodextrin (BCD) addition resulted in enhanced physical stability, the latter being more effective. The findings can be applied to formulate emulsions with improved shelf life within the limits of allowed daily intake (ADI) level of BCD (5 mg/kg bw per day).
Collapse
Affiliation(s)
- Duygu Kibici
- Faculty of Engineering, Depart. of Food Engineering, Yeditepe Univ., 34755, Istanbul, Turkey
| | - Derya Kahveci
- Faculty of Engineering, Depart. of Food Engineering, Yeditepe Univ., 34755, Istanbul, Turkey
| |
Collapse
|
21
|
Characterization of sodium caseinate/Hydroxypropyl methylcellulose concentrated emulsions: Effect of mixing ratio, concentration and wax addition. Int J Biol Macromol 2019; 128:796-803. [DOI: 10.1016/j.ijbiomac.2019.01.208] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 01/22/2019] [Accepted: 01/30/2019] [Indexed: 01/29/2023]
|
22
|
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]
|
23
|
Fu D, Deng S, McClements DJ, Zhou L, Zou L, Yi J, Liu C, Liu W. Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.032] [Citation(s) in RCA: 85] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
24
|
Thanatrungrueang N, Harnsilawat T. Effect of sucrose ester and carboxymethyl cellulose on physical properties of coconut milk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:607-613. [PMID: 30906018 PMCID: PMC6400784 DOI: 10.1007/s13197-018-3515-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/31/2018] [Accepted: 11/12/2018] [Indexed: 11/30/2022]
Abstract
The influence of sucrose ester (SE) and carboxymethyl cellulose (CMC) on the physical properties of coconut milk was determined using response surface methodology based on central composite design. The R 2 of all response variables was more than 0.80 which indicated a high proportion of variability was explained by the model and showed that increasing the amount of SE decreased the droplet size of coconut milk. The viscosity and creaming index were dependent on the SE and CMC concentration. Increasing the SE and CMC concentration increased viscosity but creaming index was decreased. The results suggested that suitable amount of SE and CMC should be specified in order to obtain a high quality of coconut milk products.
Collapse
Affiliation(s)
- Narisara Thanatrungrueang
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Thepkunya Harnsilawat
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| |
Collapse
|
25
|
Tian B, Wang Y, Wang T, Mao L, Lu Y, Wang H, Feng Z. Structure and Functional Properties of Antioxidant Nanoemulsions Prepared with Tea Polyphenols and Soybean Protein Isolate. J Oleo Sci 2019; 68:689-697. [DOI: 10.5650/jos.ess19067] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Bo Tian
- Food Science College, Northeast Agricultural University
| | - Yixiao Wang
- Food Science College, Northeast Agricultural University
| | - Tuanjie Wang
- Food Science College, Northeast Agricultural University
| | - Lijing Mao
- Food Science College, Northeast Agricultural University
| | - Yini Lu
- Food Science College, Northeast Agricultural University
| | - Huiting Wang
- Food Science College, Northeast Agricultural University
| | - Zhibiao Feng
- Chemistry College, Northeast Agricultural University
| |
Collapse
|
26
|
Inclusion of hydroxytyrosol in ethyl cellulose microparticles: In vitro release studies under digestion conditions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.009] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
27
|
Günal D, Turan S. Effects of olive wastewater and pomace extracts, lecithin, and ascorbyl palmitate on the oxidative stability of refined sunflower oil. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13705] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Deniz Günal
- Faculty of Engineering and Architecture, Department of Food Engineering; Abant Izzet Baysal University; Bolu Turkey
| | - Semra Turan
- Faculty of Engineering and Architecture, Department of Food Engineering; Abant Izzet Baysal University; Bolu Turkey
| |
Collapse
|
28
|
Borges TH, Ramalhosa E, Seiquer I, Pereira JA. Use of Response Surface Methodology (RSM) for the Identification of the Best Extraction Conditions for Headspace Solid-Phase Micro Extraction (HS-SPME) of the Volatile Profile of cv. Arbequina Extra-Virgin Olive Oil. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700356] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Thays H. Borges
- Estación Experimental del Zaidín; Consejo Superior de Investigaciones Científicas (CSIC); Camino del Jueves, Armilla Granada 18100 Spain
- Facultad de Farmacia; Dpto. de Nutrición y Bromatología; Universidad de Granada; Campus de Cartuja Granada 18012 Spain
| | - Elsa Ramalhosa
- Centro de Investigação de Montanha (CIMO), ESA; Instituto Politécnico de Bragança; Campus de Santa Apolónia Bragança 5300-253 Portugal
| | - Isabel Seiquer
- Estación Experimental del Zaidín; Consejo Superior de Investigaciones Científicas (CSIC); Camino del Jueves, Armilla Granada 18100 Spain
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO), ESA; Instituto Politécnico de Bragança; Campus de Santa Apolónia Bragança 5300-253 Portugal
| |
Collapse
|
29
|
Hayat Z, El Abed AI. High-Throughput Optofluidic Acquisition of Microdroplets in Microfluidic Systems. MICROMACHINES 2018; 9:E183. [PMID: 30424116 PMCID: PMC6187520 DOI: 10.3390/mi9040183] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 03/26/2018] [Accepted: 04/04/2018] [Indexed: 12/24/2022]
Abstract
Droplet optofluidics technology aims at manipulating the tiny volume of fluids confined in micro-droplets with light, while exploiting their interaction to create "digital" micro-systems with highly significant scientific and technological interests. Manipulating droplets with light is particularly attractive since the latter provides wavelength and intensity tunability, as well as high temporal and spatial resolution. In this review study, we focus mainly on recent methods developed in order to monitor real-time analysis of droplet size and size distribution, active merging of microdroplets using light, or to use microdroplets as optical probes.
Collapse
Affiliation(s)
- Zain Hayat
- Laboratoire de Photonique Quantique et Moléculaire, UMR 8537, Ecole Normale Supérieure Paris Saclay, CentraleSupélec, CNRS, Université Paris-Saclay, 61 avenue du Président Wilson, 94235 Cachan, France.
| | - Abdel I El Abed
- Laboratoire de Photonique Quantique et Moléculaire, UMR 8537, Ecole Normale Supérieure Paris Saclay, CentraleSupélec, CNRS, Université Paris-Saclay, 61 avenue du Président Wilson, 94235 Cachan, France.
| |
Collapse
|
30
|
Felix M, Romero A, Guerrero A. Influence of pH and Xanthan Gum on long-term stability of crayfish-based emulsions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.018] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
31
|
Caporaso N, Formisano D, Genovese A. Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods. Crit Rev Food Sci Nutr 2017; 58:2829-2841. [PMID: 28662342 DOI: 10.1080/10408398.2017.1343797] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Olive mill wastewater (OMW) is a pollutant by-product from the virgin olive oil production. Its high content in phenolic compounds makes them play an important role for their use in foods, for their high antioxidant significance. The present paper gives an overview on the techniques for OMW valuable ingredient separation, focusing on the most effective ones for their use in food products as functional ingredients. We report on effective methods to recover OMW phenolics, and give several examples on the use these extracts in foods. When added into vegetable oils, their effect on retarding lipid oxidation improves the oxidative status of the product, whilst several challenges need to be faced. OMW phenolic extracts were also used in food emulsions, milk products or other model systems, showing promising results and little or no negative impact on the sensory characteristics or other properties. Their possible use as antimicrobial agents is also another promising approach, as positive results were obtained when applied in meat products. Other examples of using natural phenolic extracts from other sources are suggested also for OMW extracts, to expand their use and thus to improve the nutritional and technological quality of foods.
Collapse
Affiliation(s)
- Nicola Caporaso
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy.,b Division of Food Science , University of Nottingham , Sutton Bonington , UK
| | - Diego Formisano
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy
| | - Alessandro Genovese
- a Department of Agricultural Sciences , University of Naples Federico II , Portici ( NA ), Italy
| |
Collapse
|
32
|
Venturi F, Sanmartin C, Taglieri I, Nari A, Andrich G, Terzuoli E, Donnini S, Nicolella C, Zinnai A. Development of Phenol-Enriched Olive Oil with Phenolic Compounds Extracted from Wastewater Produced by Physical Refining. Nutrients 2017; 9:E916. [PMID: 28829365 PMCID: PMC5579709 DOI: 10.3390/nu9080916] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 08/04/2017] [Accepted: 08/16/2017] [Indexed: 11/17/2022] Open
Abstract
While in the last few years the use of olive cake and mill wastewater as natural sources of phenolic compounds has been widely considered and several studies have focused on the development of new extraction methods and on the production of functional foods enriched with natural antioxidants, no data has been available on the production of a phenol-enriched refined olive oil with its own phenolic compounds extracted from wastewater produced during physical refining. In this study; we aimed to: (i) verify the effectiveness of a multi-step extraction process to recover the high-added-value phenolic compounds contained in wastewater derived from the preliminary washing degumming step of the physical refining of vegetal oils; (ii) evaluate their potential application for the stabilization of olive oil obtained with refined olive oils; and (iii) evaluate their antioxidant activity in an in vitro model of endothelial cells. The results obtained demonstrate the potential of using the refining wastewater as a source of bioactive compounds to improve the nutraceutical value as well as the antioxidant capacity of commercial olive oils. In the conditions adopted, the phenolic content significantly increased in the prototypes of phenol-enriched olive oils when compared with the control oil.
Collapse
Affiliation(s)
- Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
- Interdepartmental Research Center Nutrafood-Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
- Interdepartmental Research Center Nutrafood-Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Anita Nari
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Gianpaolo Andrich
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
- Interdepartmental Research Center Nutrafood-Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Erika Terzuoli
- Department of Life Science, University of Siena, Via Aldo Moro, 2, 53100 Siena, Italy.
| | - Sandra Donnini
- Department of Life Science, University of Siena, Via Aldo Moro, 2, 53100 Siena, Italy.
| | - Cristiano Nicolella
- Department of Civil and Industrial Engineering, University of Pisa, Largo Lucio Lazzarino, 56122 Pisa, Italy.
- Consorzio Polo Tecnologico Magona, Via Magona, 57023 Cecina (LI), Italy.
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
- Interdepartmental Research Center Nutrafood-Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| |
Collapse
|