1
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Keramat M, Golmakani MT. Effects of rosmarinic acid esters on the oxidation kinetic of organogel and emulsion gel. Food Chem X 2024; 22:101343. [PMID: 38586224 PMCID: PMC10997821 DOI: 10.1016/j.fochx.2024.101343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 03/27/2024] [Accepted: 03/29/2024] [Indexed: 04/09/2024] Open
Abstract
Rosmarinic acid was esterified with ethanol, butanol, and hexanol to produce ethyl rosmarinate, butyl rosmarinate, and hexyl rosmarinate, respectively. The antioxidant capacities of the rosmarinic acid esters were evaluated in linseed oil, organogel, and emulsion gel during the initiation and propagation phases of peroxidation. Organogel control sample showed higher induction period and propagation period than those of linseed oil and emulsion gel control samples. Among linseed oil and organogel samples containing antioxidants, samples containing rosmarinic acid exhibited the highest antioxidant activity during the initiation phase, while rosemary extract containing butyl rosmarinate showed the highest antioxidant activity in the propagation phase. In emulsion gel, rosemary extract containing butyl rosmarinate showed higher antioxidant activity than those of rosemary extract containing ethyl rosmarinate or hexyl rosmarinate in the initiation and propagation phases. In addition, the investigated antioxidants showed lower efficiency in organogel and emulsion gel samples than those in linseed oil samples.
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Affiliation(s)
- Malihe Keramat
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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2
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Keramat M, Niakousari M, Golmakani MT. Comparing the antioxidant activity of gallic acid and its alkyl esters in emulsion gel and non-gelled emulsion. Food Chem 2023; 407:135078. [PMID: 36493477 DOI: 10.1016/j.foodchem.2022.135078] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 11/04/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022]
Abstract
In this study, antioxidant capacity of gallic acid and its alkyl esters in emulsion gel was compared with non-gelled emulsion to determine the role of mass transport on their efficiency. Lauryl gallate exhibited higher antioxidant activity than gallic acid and ethyl gallate in emulsion gel and non-gelled emulsion. In emulsion gel, the synergistic effects in the initiation stage for gallic acid + ethyl gallate, gallic acid + lauryl gallate, and ethyl gallate + lauryl gallate were 78.28 %, 68.46 %, and 60.04 %, respectively. In non-gelled emulsion, the synergistic effects were 52.78 %, 39.02 %, and 22.30 %, respectively. In both emulsion gel and non-gelled emulsion, the longest induction period and propagation period was observed in samples containing gallic acid + lauryl gallate. The effectiveness of antioxidants in emulsion gel was lower than non-gelled emulsion. This reduction in antioxidant activity can be due to the limited ability of antioxidants to be transferred to the interfacial area.
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Affiliation(s)
- Malihe Keramat
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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3
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Delfanian M, Yesiltas B, Moltke Sørensen AD, Ali Sahari M, Barzegar M, Ahmadi Gavlighi H, Jacobsen C. Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch. Food Chem 2023; 417:135923. [PMID: 36933428 DOI: 10.1016/j.foodchem.2023.135923] [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: 01/08/2023] [Revised: 02/23/2023] [Accepted: 03/07/2023] [Indexed: 03/14/2023]
Abstract
Effects of sodium caseinate (SC) and its combination with OSA-modified starch (SC-OS; 1:1) alone and with n-alkyl gallates (C0-C18) on the physical and oxidative stability of high-fat fish oil-in-water emulsion were evaluated. SC emulsion contained the smallest droplets and highest viscosity due to the fast adsorption at droplet surfaces. Both emulsions had non-Newtonian and shear-thinning behavior. A lower accumulation of lipid hydroperoxides and volatile compounds was found in SC emulsion due to its better Fe2+ chelating activity. The incorporated short-chain gallates (G1 > G0 ∼ G3) in SC emulsion had a strong synergistic effect against lipid oxidation compared to that of SC-OS emulsion. The better antioxidant efficiency of G1 can be related to its higher partition at the oil-water interface, while G0 and G3 had a higher partition into the aqueous phase. In contrast, G8, G12, and G16 added emulsions indicated higher lipid oxidation due to their internalization inside the oil droplets.
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Affiliation(s)
- Mojtaba Delfanian
- National Food Institute, Technical University of Denmark, Lyngby, Denmark; Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Betül Yesiltas
- National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | | | - Mohammad Ali Sahari
- Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Lyngby, Denmark.
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4
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Phenolipids, Amphipilic Phenolic Antioxidants with Modified Properties and Their Spectrum of Applications in Development: A Review. Biomolecules 2022; 12:biom12121897. [PMID: 36551325 PMCID: PMC9775470 DOI: 10.3390/biom12121897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/23/2022] [Accepted: 12/10/2022] [Indexed: 12/23/2022] Open
Abstract
Polyphenols, as secondary metabolites from plants, possess a natural antioxidant capacity and biological activities attributed to their chemical and structural characteristics. Due to their mostly polar character, polyphenols present a low solubility in less polar environments or hydrophobic matrices. However, in order to make polyphenols able to incorporate in oils and fats, a transformation strategy is necessary. For the above, the functionalization of polyphenols through chemical or enzymatic lipophilization has allowed the synthesis of phenolipids. These are amphipilic molecules that preserve the natural phenolic core to which an aliphatic motif is attached by esterification or transesterification reactions. The length of the aliphatic chain in phenolipids allows them to interact with different systems (such as emulsions, oily molecules, micelles and cellular membranes), which would favor their use in processed foods, as vehicles for drugs, antimicrobial agents, antioxidants in the cosmetic industry and even in the treatment of degenerative diseases related to oxidative stress.
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5
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Hao G, Lin S, Jiang Y, Cao W, Liu Y, Chen Z. Enhancing processed quality of roasted eel with ultrasound treatment: Effect on texture, taste and flavor. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gengxin Hao
- College of Food and Biological Engineering Jimei University Xiamen China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Zhanjiang China
- Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education China
| | - Shuting Lin
- Central Laboratory The Second Affiliated Hospital of Xiamen Medical College Xiamen China
| | - Yafei Jiang
- College of Food and Biological Engineering Jimei University Xiamen China
| | - Wenhong Cao
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Zhanjiang China
- College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Ya Liu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Zhanjiang China
- College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Zhaohua Chen
- College of Food and Biological Engineering Jimei University Xiamen China
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6
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Sequential one-pot NaDES assisted extraction and biotransformation of rice bran: A new strategy to boost antioxidant activity of natural extracts. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.03.021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Bravo-Díaz C. Advances in the control of lipid peroxidation in oil-in-water emulsions: kinetic approaches †. Crit Rev Food Sci Nutr 2022; 63:6252-6284. [PMID: 35104177 DOI: 10.1080/10408398.2022.2029827] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Large efforts have been, and still are, devoted to minimize the harmful effects of lipid peroxidation. Much of the early work focused in understanding both the lipid oxidation mechanisms and the action of antioxidants in bulk solution. However, food-grade oils are mostly present in the form of oil-in-water emulsions, bringing up an increasing complexity because of the three-dimensional interfacial region. This review presents an overview of the kinetic approaches employed in controlling the oxidative stability of edible oil-in-water emulsions and of the main outcomes, with particular emphasis on the role of antioxidants and on the kinetics of the inhibition reaction. Application of physical-organic chemistry methods, such as the pseudophase models to investigate antioxidant partitioning, constitute a remarkable example on how kinetic methodologies contribute to model chemical reactivity in multiphasic systems and to rationalize the role of interfaces, opening new opportunities for designing novel antioxidants with tailored properties and new prospects for modulating environmental conditions in attempting to optimize their efficiency. Here we will summarize the main kinetic features of the inhibition reaction and will discuss on the main factors affecting its rate, including the determination of antioxidant efficiencies from kinetic profiles, structure-reactivity relationships, partitioning of antioxidants and concentration effects.
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Affiliation(s)
- Carlos Bravo-Díaz
- Facultad de Ciencias, Departamento de Química Física, Universidad de Vigo, Vigo, Spain
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8
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Song S, Chen A, Zhu J, Yan Z, An Q, Zhou J, Liao H, Yu Y. Structure basis of the caffeic acid O-methyltransferase from Ligusiticum chuanxiong to understand its selective mechanism. Int J Biol Macromol 2022; 194:317-330. [PMID: 34838855 DOI: 10.1016/j.ijbiomac.2021.11.135] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 11/05/2021] [Accepted: 11/20/2021] [Indexed: 02/08/2023]
Abstract
Caffeic acid O-methyltransferase from Ligusticum chuanxiong (LcCOMT) showed strict regiospecificity despite a relative degree of preference. Compared with caffeic acid, methyl caffeate was the preferential substrate by its low Km and high Kcat. In this study, we obtained the SAM binary (1.80 Å) and SAH binary (1.95 Å) complex LcCOMT crystal structures, and established the ternary complex structure with methyl caffeate by molecular docking. The active site of LcCOMT included phenolic substrate pocket, SAM/SAH ligand pocket and conserved catalytic residues as well. The regiospecificity of LcCOMT that permitted only 3-hydroxyl group to be methylated arise from the interactions between the active site and the phenyl ring. However, the propanoid tail governed the relative preference of LcCOMT. The ester group in methyl caffeate stabilized the anionic intermediate caused by His268-Asp269 pair, whereas caffeic acid was unable to stabilize the anionic intermediate due to the adjacent carboxylate anion in the propanoid tail. Ser183 residue formed an additional hydrogen bond with SAH and its role was identified by S183A mutation. Ile318 residue might be a potential site for determination of substrate preference, and its mutation led to the change of tertiary conformation. The results supported the selective mechanism of LcCOMT.
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Affiliation(s)
- Simin Song
- School of Life Science and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, China
| | - Anqi Chen
- School of Life Science and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, China
| | - Jianquan Zhu
- School of Life Science and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, China
| | - Zicheng Yan
- School of Life Science and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, China
| | - Qiuju An
- School of Life Science and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, China
| | - Jiayu Zhou
- School of Life Science and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, China.
| | - Hai Liao
- School of Life Science and Engineering, Southwest Jiaotong University, Chengdu, Sichuan 610031, China.
| | - Yamei Yu
- Cancer Center, West China Hospital, Sichuan University, Chengdu, Sichuan 610041, China; Collaborative Innovation Center of Biotherapy, Chengdu, Sichuan 610041, China.
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9
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Xu M, Lian Z, Chen X, Yao X, Lu C, Niu X, Xu M, Zhu Q. Effects of resveratrol on lipid and protein co-oxidation in fish oil-enriched whey protein isolate emulsions. Food Chem 2021; 365:130525. [PMID: 34265642 DOI: 10.1016/j.foodchem.2021.130525] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 06/07/2021] [Accepted: 07/02/2021] [Indexed: 12/30/2022]
Abstract
In this study, the impact of resveratrol (RES) on co-oxidation of lipid and protein in a fish oil-fortified whey protein isolate (WPI) emulsion was investigated. Oil-in-water (O/W) emulsions containing 1% fish oil, 6 mg/mL of WPI and RES (0.08 ~ 2 mM) were oxidatively stressed using a Fenton system at 25 °C for 24 h. The incorporation of RES significantly suppressed lipid oxidation (TBARS) and protein carbonylation. Oxidation-induced decrease on protein sulfhydryl content and surface hydrophobicity were partially attenuated by RES, but protein tryptophan fluorescence was further decreased with the increased concentration of RES. Visualization of protein patterns and MDA-bound protein suggested that RES is capable of inhibiting protein modification induced by secondary products of lipid oxidation. Significant decrease in protein digestibility under oxidizing condition was also mitigated by RES. Our study contributes to the exploration of complicated interactions between oxidized lipids and proteins when phenolic compounds are present.
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Affiliation(s)
- Mingfeng Xu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang, People's Republic of China
| | - Zhenghao Lian
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang, People's Republic of China
| | - Xiaoqiao Chen
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang, People's Republic of China
| | - Xing Yao
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang, People's Republic of China
| | - Cairu Lu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang, People's Republic of China
| | - Xiaoying Niu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang, People's Republic of China
| | - Maojun Xu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang, People's Republic of China
| | - Qin Zhu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang, People's Republic of China.
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10
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Farooq S, Abdullah, Zhang H, Weiss J. A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil-water interface of food emulsions. Compr Rev Food Sci Food Saf 2021; 20:4250-4277. [PMID: 34190411 DOI: 10.1111/1541-4337.12792] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 05/07/2021] [Accepted: 05/23/2021] [Indexed: 11/27/2022]
Abstract
There has been a growing interest in developing effective strategies to inhibit lipid oxidation in emulsified food products by utilization of natural phenolic antioxidants owing to their growing popularity over the past decades. However, due to the complexity of emulsified systems, the inhibition mechanism of phenolic antioxidants against lipid oxidation is rather complicated and not yet fully understood. In order to highlight the importance of polarity of phenolic antioxidants in emulsified systems according to the polar paradox, this review covers the recent progress on chemical, enzymatic, and chemoenzymatic lipophilization techniques used to modify the polarity of antioxidants. The partitioning behavior of phenolic antioxidants at the oil-water interface, which can be influenced by the presence of synthetic surfactants and/or antioxidant emulsifiers (e.g., polysaccharides, proteins, and phospholipids), is discussed. In addition, the emerging phenolic antioxidants among phenolic acids, flavonoids, tocopherols, and stilbenes applied in food emulsions are elaborated. As well, the interactions of polar-nonpolar antioxidants are stressed as a promising strategy to induce synergistic interactions at oil-water interface for improved oxidative stability of emulsions.
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Affiliation(s)
- Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Abdullah
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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11
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Costa M, Losada-Barreiro S, Paiva-Martins F, Bravo-Díaz C. Polyphenolic Antioxidants in Lipid Emulsions: Partitioning Effects and Interfacial Phenomena. Foods 2021; 10:539. [PMID: 33807705 PMCID: PMC8001919 DOI: 10.3390/foods10030539] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/26/2021] [Accepted: 02/24/2021] [Indexed: 02/07/2023] Open
Abstract
The autoxidation of lipids in complex systems such as emulsions or biological membranes, although known to occur readily and to be associated with important pathological events, is lacking in quantitative data in spite of the huge efforts that have been made in attempting to unravel the complex mechanisms of lipid oxidation and its inhibition by antioxidants. Lipids are present as oil-in-water emulsions in many foods and pharmaceutical formulations, and the prevalent role of the interfacial region is critical to understand the antioxidant behavior and to correctly interpret antioxidant efficiencies. The aim of this review is to summarize the current knowledge on the chemical fate of antioxidants before they react with peroxyl radicals. Many researchers highlighted the predominant role of interfaces, and although some attempts have been made to understand their role, in most instances, they were essentially qualitative and based on putative hypotheses. It is only recently that quantitative reports have been published. Indeed, knowledge on the effects of relevant experimental variables on the effective concentrations of antioxidants is necessary for a successful design of alternate, effective antioxidative solutions.
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Affiliation(s)
- Marlene Costa
- REQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal; (M.C.); (S.L.-B.); (F.P.-M.)
| | - Sonia Losada-Barreiro
- REQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal; (M.C.); (S.L.-B.); (F.P.-M.)
- Department of Physical Chemistry, Faculty of Chemistry, Universidad de Vigo, 36200 Vigo, Spain
| | - Fátima Paiva-Martins
- REQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal; (M.C.); (S.L.-B.); (F.P.-M.)
| | - Carlos Bravo-Díaz
- Department of Physical Chemistry, Faculty of Chemistry, Universidad de Vigo, 36200 Vigo, Spain
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12
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Granato D, Barba FJ, Bursać Kovačević D, Lorenzo JM, Cruz AG, Putnik P. Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. Annu Rev Food Sci Technol 2020; 11:93-118. [PMID: 31905019 DOI: 10.1146/annurev-food-032519-051708] [Citation(s) in RCA: 232] [Impact Index Per Article: 58.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Functional foods is a very popular term in the social and scientific media; consequently, food producers have invested resources in the development of processed foods that may provide added functional benefits to consumers' well-being. Because of intrinsic regulation and end-of-use purposes in different countries, worldwide meanings and definitions of this term are still unclear. Hence, here we standardize this definition and propose a guideline to attest that some ingredients or foods truly deserve this special designation. Furthermore, focus is directed at the most recent studies and practical guidelines that can be used to develop and test the efficacy of potentially functional foods and ingredients. The most widespread functional ingredients, such as polyunsaturated fatty acids (PUFAs), probiotics/prebiotics/synbiotics, and antioxidants, and their technological means of delivery in food products are described. The review discusses the steps that food companies should take to ensure that their developed food product is truly functional.
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Affiliation(s)
- Daniel Granato
- Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), FI-0250 Espoo, Finland;
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain
| | | | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science, Education and Technology of Rio de Janeiro (IFRJ), 20260-100 Rio de Janeiro, Brazil
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
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13
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Wang W, Sun Q, Gan N, Zhai Y, Xiang H, Li H. Characterizing the interaction between methyl ferulate and human serum albumin by saturation transfer difference NMR. RSC Adv 2020; 10:32999-33009. [PMID: 35516494 PMCID: PMC9056696 DOI: 10.1039/d0ra05844k] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Accepted: 08/28/2020] [Indexed: 12/28/2022] Open
Abstract
Methyl ferulate (MF) is an alkyl ferulate ester that widely exists in edible plants and has application value in the food and medicine industries. Thus, its effect on biological macromolecules should be considered. In this study, we exploit saturation transfer difference NMR (STD-NMR) to characterize the interaction of all protons of MF with human serum albumin (HSA) at the molecular level. STD-NMR and Ka (1.298 × 103 M−1) revealed that protons H1–6 and H8 bound to HSA with a medium affinity. Binding epitope mapping further showed that the aromatic ring played a key role in the HSA–MF interaction. STD-NMR site-marker-displacement experiments and circular dichroism spectroscopy revealed that MF prefered to bind to site II of HSA without changing the basic skeleton of HSA. Computer simulations confirmed these experimental results. Overall, this work elucidates the molecular level interaction of MF with HSA and provides new insights into the possibility of the potential applications of MF in the food and medicine industries. STD-NMR technique characterized the recognition mechanism of methyl ferulate and human serum albumin qualitatively and quantitatively.![]()
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Affiliation(s)
- Wenjing Wang
- School of Chemical Engineering
- Sichuan University
- Chengdu 610065
- China
| | - Qiaomei Sun
- School of Chemical Engineering
- Sichuan University
- Chengdu 610065
- China
| | - Na Gan
- School of Chemical Engineering
- Sichuan University
- Chengdu 610065
- China
| | - Yuanming Zhai
- Analytical & Testing Center
- Sichuan University
- Chengdu 610065
- China
| | - Hongzhao Xiang
- School of Chemical Engineering
- Sichuan University
- Chengdu 610065
- China
| | - Hui Li
- School of Chemical Engineering
- Sichuan University
- Chengdu 610065
- China
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14
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Willett SA, Martini S, Akoh CC. Enzymatic Modification of Menhaden Oil to Incorporate Caprylic and/or Stearic Acid. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12227] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Sarah A. Willett
- Department of Food Science and Technology University of Georgia 100 Cedar Street Athens GA 30602‐2610 USA
| | - Silvana Martini
- Department of Nutrition, Dietetics, and Food Science Utah State University 8700 Old Main Hill Logan UT 84322‐0160 USA
| | - Casimir C. Akoh
- Department of Food Science and Technology University of Georgia 100 Cedar Street Athens GA 30602‐2610 USA
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15
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Pernin A, Bosc V, Soto P, Le Roux E, Maillard M. Lipid Oxidation in Oil‐in‐Water Emulsions Rich in Omega‐3: Effect of Aqueous Phase Viscosity, Emulsifiers, and Antioxidants. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800462] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Aurélia Pernin
- Ingénierie Procédés AlimentsAgroParisTech, INRAUniversité Paris‐Saclay1 avenue des Olympiades91300 MassyFrance
| | - Véronique Bosc
- Ingénierie Procédés AlimentsAgroParisTech, INRAUniversité Paris‐Saclay1 avenue des Olympiades91300 MassyFrance
| | - Paola Soto
- Ingénierie Procédés AlimentsAgroParisTech, INRAUniversité Paris‐Saclay1 avenue des Olympiades91300 MassyFrance
| | - Even Le Roux
- Ingénierie Procédés AlimentsAgroParisTech, INRAUniversité Paris‐Saclay1 avenue des Olympiades91300 MassyFrance
| | - Marie‐Noëlle Maillard
- Ingénierie Procédés AlimentsAgroParisTech, INRAUniversité Paris‐Saclay1 avenue des Olympiades91300 MassyFrance
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16
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Mendoza-Sánchez LG, Jiménez-Fernández M, Melgar-Lalanne G, Gutiérrez-López GF, Hernández-Arana A, Reyes-Espinosa F, Hernández-Sánchez H. Chemical Lipophilization of Bovine α-Lactalbumin with Saturated Fatty Acyl Residues: Effect on Structure and Functional Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3256-3265. [PMID: 30811185 DOI: 10.1021/acs.jafc.8b05174] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Bovine α-lactalbumin (α-LA) was chemically modified by the covalent attachment of fatty acid residues of different length (lauroyl, palmitoyl, and stearoyl) to modify its functional and antioxidant properties. Structural changes, functional properties, and antioxidant capacity in the pH interval between 3 and 10 were analyzed. Surface properties were improved. The esterification increased the hydrophobic interactions leading to a reduction in the solubility dependent on the incorporation ratio of the fatty acid residues. Improvement in emulsifying, foaming, and antioxidant properties were observed when the length of the fatty acid chains was short and mostly at a basic pH. With these results in mind, experiments could be conducted for the technological applications of these derivatives in the food, pharmaceutical, and cosmetic industries.
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Affiliation(s)
- Liliana G Mendoza-Sánchez
- Depto. de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional , Unidad Adolfo López Mateos , Av. Wilfrido Massieu esq. Cda. Manuel L. Stampa , CP. 07738 Mexico City , México
| | - Maribel Jiménez-Fernández
- Instituto de Ciencias Básicas , Universidad Veracruzana , Av. Dr. Luis Castelazo Ayala s/n, Col. Industrial Animas , CP. 91190 Xalapa , Veracruz , México
| | - Guiomar Melgar-Lalanne
- Instituto de Ciencias Básicas , Universidad Veracruzana , Av. Dr. Luis Castelazo Ayala s/n, Col. Industrial Animas , CP. 91190 Xalapa , Veracruz , México
| | - Gustavo F Gutiérrez-López
- Depto. de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional , Unidad Adolfo López Mateos , Av. Wilfrido Massieu esq. Cda. Manuel L. Stampa , CP. 07738 Mexico City , México
| | - Andrés Hernández-Arana
- Área de Biofisicoquimica, Depto. de Química , Universidad Autónoma Metropolitana Unidad Iztapalapa , Av. San Rafael Atlixco 186, Col. Vicentina , CP. 09340 Mexico City , México
| | - Francisco Reyes-Espinosa
- Área de Biofisicoquimica, Depto. de Química , Universidad Autónoma Metropolitana Unidad Iztapalapa , Av. San Rafael Atlixco 186, Col. Vicentina , CP. 09340 Mexico City , México
| | - Humberto Hernández-Sánchez
- Depto. de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional , Unidad Adolfo López Mateos , Av. Wilfrido Massieu esq. Cda. Manuel L. Stampa , CP. 07738 Mexico City , México
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17
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Freiría-Gándara J, Losada-Barreiro S, Paiva-Martins F, Bravo-Díaz C. Enhancement of the antioxidant efficiency of gallic acid derivatives in intact fish oil-in-water emulsions through optimization of their interfacial concentrations. Food Funct 2018; 9:4429-4442. [PMID: 30070303 DOI: 10.1039/c8fo00977e] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The antioxidant (AO) efficiencies and the distributions of gallic acid (GA) and a series of alkyl gallates (propyl, PG, butyl, BG, octyl, OG and lauryl, LG) were determined in intact fish oil-in-water emulsions. The efficiency of the AOs in inhibiting the oxidation of the fish oil lipids increases upon increasing AO hydrophobicity up to a maximum (∼3-fold) at the octyl derivative, after which the efficiency decreases (LG). The observed non-linear variation in the efficiency with the AO alkyl chain length parallels those of the percentages of AOs in the interfacial region and of their interfacial concentrations, but does not parallel that of the percentage of AOs in the oil region. The interfacial AO concentrations are 20-100 times greater than the stoichiometric (added) antioxidant concentration, depending on the interfacial surfactant volume fraction ΦI, meanwhile the AO concentrations in the oil are similar or slightly higher (1-6 fold) and the concentrations in the aqueous region are much smaller (0.8-10 fold). The effects of the oil to water (o : w) ratio on the interfacial concentrations are complex and depend on both the hydrophobicity of the AO and ΦI. An increase in the o : w ratio favors incorporation of hydrophilic AOs to the interfacial region of emulsions but it decreases the incorporation of hydrophobic AOs. Results provide, for the first time, experimental evidence supporting the interfacial region of emulsions as the main site of production of lipid radicals. Results also provide physical evidence that the efficiency of AOs depends on their interfacial concentrations, which can be modulated by increasing the hydrophobicity of the AOs and by employing the minimum amount of surfactant necessary to stabilize the emulsions. Changes in the o : w ratio can also be used to modulate the interfacial concentrations of hydrophobic (OG, LG, and to a lesser extent BG) or hydrophilic (GA) AOs, but not those of AOs of intermediate hydrophobicity (PG).
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Affiliation(s)
- J Freiría-Gándara
- Universidad de Vigo, Fac. Química, Dpto. Químic- Física, 36310 Vigo, Spain.
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18
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Lopez de Arbina A, Losada-Barreiro S, Rezende MC, Vidal M, Aliaga C. The location of amphiphobic antioxidants in micellar systems: The diving-swan analogy. Food Chem 2018; 279:288-293. [PMID: 30611492 DOI: 10.1016/j.foodchem.2018.12.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 12/03/2018] [Accepted: 12/05/2018] [Indexed: 10/27/2022]
Abstract
A protocol for determining the location of antioxidants (AOs) in a micro-heterogeneous medium was applied to three series of AOs with increasing hydrophobicities: chromancarboxylic acid ("Trolox") esters, caffeic acid and its esters, and gallic acid and its esters. The observed paradoxical behaviour of these and other commonly encountered antioxidants was rationalized with the aid of a pictorial simile, the "diving-swan" analogy, that explains the orientation and location of an amphiphobic AO when it reacts with a radical probe in the micellar interface.
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Affiliation(s)
- Amaia Lopez de Arbina
- Facultad de Química y Biología, Universidad de Santiago de Chile, Av. B.O'Higgins 3363, Santiago, Chile; Centro para el Desarrollo de la Nanociencia y la Nanotecnología, CEDENNA, Chile
| | | | - Marcos Caroli Rezende
- Facultad de Química y Biología, Universidad de Santiago de Chile, Av. B.O'Higgins 3363, Santiago, Chile
| | - Matías Vidal
- Facultad de Química y Biología, Universidad de Santiago de Chile, Av. B.O'Higgins 3363, Santiago, Chile
| | - Carolina Aliaga
- Facultad de Química y Biología, Universidad de Santiago de Chile, Av. B.O'Higgins 3363, Santiago, Chile; Centro para el Desarrollo de la Nanociencia y la Nanotecnología, CEDENNA, Chile.
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19
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Qiu X, Jacobsen C, Sørensen ADM. The effect of rosemary (Rosmarinus officinalis L.) extract on the oxidative stability of lipids in cow and soy milk enriched with fish oil. Food Chem 2018; 263:119-126. [DOI: 10.1016/j.foodchem.2018.04.106] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Revised: 03/24/2018] [Accepted: 04/23/2018] [Indexed: 12/29/2022]
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