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Steiner K, Josef Schmolz J, Hoang F, Wolf H, Seiser S, Elbe-Bürger A, Klang V. Surfactants for stabilization of dermal emulsions and their skin compatibility under UVA irradiation: Diacyl phospholipids and polysorbate 80 result in high viability rates of primary human skin cells. Int J Pharm 2024; 653:123903. [PMID: 38350500 DOI: 10.1016/j.ijpharm.2024.123903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/25/2024] [Accepted: 02/09/2024] [Indexed: 02/15/2024]
Abstract
Phospholipids are versatile formulation compounds with high biocompatibility. However, no data on their effect on skin in combination with UVA radiation exist. Thus, it was the aim of this work to (i) develop o/w nanoemulsions (NEs) differing in surfactant type and to investigate their physicochemical stability at different storage temperatures, (ii) establish a standardized protocol for in vitro phototoxicity testing using primary human skin cells and (iii) investigate the phototoxicity of amphoteric phospholipids (S45, S75, E80, S100, LPC80), sodium lauryl ether sulfate (SLES) and polysorbate 80 (PS80). Satisfying systems were developed with all surfactants except S100 due to low zeta potential (-21.4 mV ± 4.69). SLES and PS80-type NEs showed the highest stability after eight weeks; temperature-dependent variations in storage stability were most noticeable for phospholipid surfactants. For phospholipid-based NEs, higher phosphatidylcholine content led to unstable formulations. Phototoxicity assays with primary skin fibroblasts confirmed the lack of UVA-related phototoxicity but revealed cytotoxic effects of LPC80 and SLES, resulting in cell viability as low as 2.7 % ±0.78 and 1.9 % ±1.57 compared to the control. Our findings suggest that surfactants S45, S75 and PS80 are the most promising candidates for skin-friendly emulsifiers in sensitive applications involving exposure to UV light.
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Affiliation(s)
- Katja Steiner
- University of Vienna, Department of Pharmaceutical Sciences, Division of Pharmaceutical Technology and Biopharmaceutics, Josef-Holaubek-Platz 2, 1090 Vienna, Austria
| | - Jakob Josef Schmolz
- University of Vienna, Department of Pharmaceutical Sciences, Division of Pharmaceutical Technology and Biopharmaceutics, Josef-Holaubek-Platz 2, 1090 Vienna, Austria
| | - Felisa Hoang
- University of Vienna, Department of Pharmaceutical Sciences, Division of Pharmaceutical Technology and Biopharmaceutics, Josef-Holaubek-Platz 2, 1090 Vienna, Austria
| | - Hanna Wolf
- University of Vienna, Department of Pharmaceutical Sciences, Division of Pharmaceutical Technology and Biopharmaceutics, Josef-Holaubek-Platz 2, 1090 Vienna, Austria
| | - Saskia Seiser
- Medical University of Vienna, Department of Dermatology, Währinger Gürtel 18-20, 1090 Vienna, Austria
| | - Adelheid Elbe-Bürger
- Medical University of Vienna, Department of Dermatology, Währinger Gürtel 18-20, 1090 Vienna, Austria
| | - Victoria Klang
- University of Vienna, Department of Pharmaceutical Sciences, Division of Pharmaceutical Technology and Biopharmaceutics, Josef-Holaubek-Platz 2, 1090 Vienna, Austria.
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2
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Migration of tocopherols from the oil phase to the oil-water interface using phospholipids improved the oxidative stability of O/W emulsions. Food Chem 2023; 414:135719. [PMID: 36808031 DOI: 10.1016/j.foodchem.2023.135719] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 02/05/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
The purpose of this research was to effectively migrate tocopherols (T) to the oil-water interface layer (oxidation site) by combining hydrophobic T with amphiphilic phospholipids (P) to improve the oxidative stability of O/W emulsions. Firstly, it was confirmed that the antioxidant ability of TP combinations exhibited synergistic effects in O/W emulsions by measuring lipid hydroperoxides and thiobarbituric acid-reactive species. Moreover, the introduction of P into O/W emulsions to improve the distribution of T at the interfacial layer was confirmed by centrifugation and confocal microscopy methods. Subsequently, the possible mechanisms of synergistic interaction between T and P were described by fluorescence spectroscopy, isothermal titration calorimetry, electron spin resonance, quantum chemical methods and the variation of minor constituents during storage. This research revealed an in-depth insight into the antioxidant interaction mechanism of TP combinations using experimental and theoretical approaches, which provided theoretical guidance for developing emulsion products with better oxidative stability.
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3
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Ma G, Wang Y, Li Y, Zhang L, Gao Y, Li Q, Yu X. Antioxidant properties of lipid concomitants in edible oils: A review. Food Chem 2023; 422:136219. [PMID: 37148851 DOI: 10.1016/j.foodchem.2023.136219] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 04/04/2023] [Accepted: 04/18/2023] [Indexed: 05/08/2023]
Abstract
Edible oils are indispensable for human life, providing energy and necessary fatty acids. Nevertheless, they are vulnerable to oxidation via a number of different mechanisms. Essential nutrients deteriorate as well as toxic substances are produced when edible oils are oxidized; thus, they should be retarded wherever possible. Lipid concomitants have a strong antioxidant capacity and are a large class of biologically active chemical substances in edible oils. They have shown remarkable antioxidant properties and were documented to improve the quality of edible oils in varied ways. An overview of the antioxidant properties of the polar, non-polar, and amphiphilic lipid concomitants present in edible oils is provided in this review. Interactions among various lipid concomitants and the probable mechanisms are also elucidated. This review may provide a theoretical basis and practical reference for food industry practitioners and researchers to understand the underlying cause of variations in the quality of edible oils.
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Affiliation(s)
- Gaiqin Ma
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Yuanyuan Wang
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Yuefan Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Lingyan Zhang
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Yuan Gao
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Qi Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China.
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Hwang HS, Winkler-Moser JK. Bicarbonates and carbonates as antioxidants in vegetable oils at frying temperatures. J Food Sci 2023; 88:717-731. [PMID: 36576154 DOI: 10.1111/1750-3841.16442] [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: 08/29/2022] [Revised: 11/30/2022] [Accepted: 12/12/2022] [Indexed: 12/29/2022]
Abstract
Antioxidant activity of bicarbonates and carbonates including NaHCO3 , Na2 CO3 , KHCO3 , and K2 CO3 was evaluated in soybean oil (SBO) at 180°C. KHCO3 and K2 CO3 had stronger activity than NaHCO3 and Na2 CO3 . KHCO3 (5.5 mEq/L, 0.060 wt.%) and K2 CO3 (5.5 mEq/L, 0.041 wt.%) were more effective than 0.02 wt.% tert-butylhydroquinone (TBHQ) in preventing oxidation of SBO. While the antioxidant activity of KHCO3 and K2 CO3 increased with increasing their concentrations up to 5.5 mEq/L, it decreased at 11 mEq/L. KHCO3 and K2 CO3 were also effective in preventing oxidation of other vegetable oils including avocado, canola, corn, high oleic soybean, and olive oils. Correlation tests conducted with the results from the six oils showed that KHCO3 and K2 CO3 had weak to moderate positive correlations with γ- and δ-tocopherols. In a separate study in stripped SBO, it was found that KHCO3 had a synergistic effect with α-tocopherol, but not with γ- and δ-tocopherols. KHCO3 had additive or synergistic effect with rosemary extract, epigallocatechin gallate, ascorbic acid, and ascorbyl palmitate. Antioxidant activity of KHCO3 was confirmed in frying of potato cubes in SBO and canola oil. Although more studies should be conducted for better understanding of the mechanisms and factors affecting the antioxidant activity of bicarbonates and carbonates, this study demonstrated that they could serve as antioxidants or co-antioxidants of other antioxidants in frying. PRACTICAL APPLICATION: Inorganic salts including NaHCO3 , KHCO3 , Na2 CO3 , and K2 CO3 hadstrong antioxidant activity in vegetable oils at frying temperatures when they wereadded as powder. Antioxidant activity of 0.06 wt.% KHCO3 was higherthan that of 0.02 wt.% TBHQ in soybean oil and canola oil during frying potato. KHCO3 had additive orsynergistic effect with rosemary extract, epigallocatechin gallate, ascorbicacid, and ascorbyl palmitate indicating that these inorganic salts can be usedas co-antioxidants to enhance the antioxidant activity of existing antioxidantswhile they can be used alone as well.
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Affiliation(s)
- Hong-Sik Hwang
- U.S. Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Food Research, Peoria, Illinois, USA
| | - Jill K Winkler-Moser
- U.S. Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Food Research, Peoria, Illinois, USA
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5
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Bayram I, Decker EA. Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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6
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Athanasiadis V, Chatzimitakos T, Kalompatsios D, Palaiogiannis D, Makrygiannis I, Bozinou E, Lalas SI. Evaluation of the Efficacy and Synergistic Effect of α- and δ-Tocopherol as Natural Antioxidants in the Stabilization of Sunflower Oil and Olive Pomace Oil during Storage Conditions. Int J Mol Sci 2023; 24:ijms24021113. [PMID: 36674630 PMCID: PMC9864270 DOI: 10.3390/ijms24021113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 01/02/2023] [Accepted: 01/03/2023] [Indexed: 01/09/2023] Open
Abstract
Tocopherols are natural bioactive compounds with several health benefits. This study evaluated the effect of different ratios of α- and δ- tocopherol homologs to protect sunflower oil (SO) and olive pomace oil (OPO) against oxidation. A synergistic effect was recorded when the two tocopherols were combined at a ratio of 7:1 (α-T/δ-T). The oil samples were exposed to accelerated oxidation conditions using a Rancimat (90 °C and airflow of 15 L/h for 24 h) and protection from tocopherols was compared with that from butylated hydroxytoluene (BHT). Assessment of oil stability was examined using well-known parameters such as peroxide value (PV), thiobarbituric acid reactive substances (TBARS), p-anisidine value (p-AV), conjugated dienes (CD) and trienes (CT), and total oxidation (Totox) value, which were all significantly reduced when tocopherols were added at a ratio of 7:1 α-T/δ-T. Primary oxidative compounds measured according to PV were only reduced in SO samples (6.11%). Off-flavor compounds measured via TBARS assay in SO samples were reduced by above 20%, while p-AV was also reduced. CDvalue was correlated with PV in SO samples, while the 7:1 mixture was more effective than BHT for CTvalue. Total oxidation values in SO samples and OPO samples were reduced by 6.02% and 12.62%, respectively. These values in SO samples also provided a remarkable correlation (R2 > 0.95) with incubation time. Moreover, the synergistic effect was not only effective in reducing the oxidation values of oil samples, but also in lowering the degradation rate of tocopherols. Protective effects from tocopherols were mainly observed in SO samples, as OPO samples were more resistant to oxidation processes. This effect was even observed in fatty acid analysis, where the 7:1 mixture provided better results than BHT-spiked samples. Thus, it is suggested that tocopherol mixtures might be used as a natural preservative in the food industry to restrain lipid oxidation processes.
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Decker EA, Villeneuve P. Impact of processing on the oxidative stability of oil bodies. Crit Rev Food Sci Nutr 2023; 64:6001-6015. [PMID: 36600584 DOI: 10.1080/10408398.2022.2160963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Plant lipids are stored as emulsified lipid droplets also called lipid bodies, spherosomes, oleosomes or oil bodies. Oil bodies are found in many seeds such as cereals, legumes, or in microorganisms such as microalgae, bacteria or yeast. Oil Bodies are unique subcellular organelles with sizes ranging from 0.2 to 2.5 μm and are made of a triacylglycerols hydrophobic core that is surrounded by a unique monolayer membrane made of phospholipids and anchored proteins. Due to their unique properties, in particular their resistance to coalescence and aggregation, oil bodies have an interest in food formulations as they can constitute natural emulsified systems that does not need the addition of external emulsifier. This manuscript focuses on how extraction processes and other factors impact the oxidative stability of isolated oil bodies. The potential role of oil bodies in the oxidative stability of intact foods is also discussed. In particular, we discuss how constitutive components of oil bodies membranes are associated in a strong network that may have an antioxidant effect either by physical phenomenon or by chemical reactivities. Moreover, the importance of the selected process to extract oil bodies is discussed in terms of oxidative stability of the recovered oil bodies.
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Affiliation(s)
- Eric A Decker
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, Massachusetts, USA
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, Montpellier, France
- Qualisud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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8
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Liu C, Wang W, Zhang H, Luo S, Wang X, Wang L, Yu D. Effects of α-Tocopherol, β-Carotene and Epigallocatechin Gallate on the Oxidative Stability of Sunflower Oil. J Oleo Sci 2023; 72:521-531. [PMID: 37121677 DOI: 10.5650/jos.ess22348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/02/2023] Open
Abstract
Using sunflower oil as the oil matrix, the antioxidant effects and types of interactions of three natural components, α-tocopherol, β-carotene and epigallocatechin gallate (EGCG), were investigated and the kinetic model of oxidation reaction was established. The results showed that the ability of the three antioxidants to scavenge DPPH radicals was ranked as EGCG > β-carotene > α-tocopherol in the concentration range of 0~100 mg/kg. 15 samples were obtained by combining two of three natural components. When the concentration ratios of β-carotene and EGCG were 1:20 and 1:7.5, α-tocopherol and EGCG were 1:13.3, 1:6, and 1:2, and α-tocopherol and β-carotene were 1:0.2 and 1:0.05, the type of interaction was synergistic, while the rest of the samples showed antagonistic effects. The sample with a 1:13.3 concentration of α-tocopherol and EGCG showed the longest induction period, the lowest oxidation rate constant, the highest activation energy, the best oxidative stability, and the longest shelf life at different temperatures. This compounded natural antioxidant was the most favorable for the stability of sunflower oil. This provides some theoretical basis for the development and application of compounded natural antioxidants in vegetable oils.
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Affiliation(s)
- Chang Liu
- College of Food Engineering, Harbin University of Commerce
| | - Weining Wang
- College of Food Engineering, Harbin University of Commerce
| | - Hairong Zhang
- School of Computer and Information Engineering, Harbin University of Commerce
| | - Shunian Luo
- College of Food Engineering, Harbin University of Commerce
- Jiusan Food Co., LTD
| | - Xue Wang
- College of Food Engineering, Harbin University of Commerce
- Jiusan Food Co., LTD
| | - Liqi Wang
- College of Food Engineering, Harbin University of Commerce
- School of Computer and Information Engineering, Harbin University of Commerce
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University
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9
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Culler MD, Bayram I, Decker EA. Enzymatic Modification of Lecithin for Improved Antioxidant Activity in Combination with Tocopherol in Emulsions and Bulk Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13404-13412. [PMID: 36215731 DOI: 10.1021/acs.jafc.2c05182] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Oxidized α-tocopherol can be regenerated by phosphatidylethanolamine (PE), but current commercial sources of PE are too expensive for use as a food additive. The present study aims to determine the optimal reaction conditions for generating high PE lecithin (MHPEL) enzymatically and to validate the MHPEL's synergism with tocopherol in delaying lipid oxidation in an oil-in-water emulsion system at pH 7 and 4 and in bulk oil. Under optimal conditions of pH 9.0, 37 °C and 4 h, a MHPEL with ∼71.6% PE was obtained from 96% phosphatidylcholine lecithin using phospholipase D from Streptomyces chromofuscus. Mixed tocopherols (300 μmol/kg oil) and MHPEL (1500 μmol/kg oil) synergistically increased both the hydroperoxide and hexanal lag phase of lipid oxidation in stripped soybean oil-in-water emulsions at pH 7 by 3 days. At pH 4, this combination increased the hydroperoxide and hexanal lag phases by 3 and 2 days, respectively. The combination of 50 μmol/kg oil α-tocopherol and 1000 μmol/kg oil MHPEL also synergistically increased the hydroperoxide (5 days) and hexanal (4 days) lag phases in stripped bulk soybean oil. This approach represents a potential clean-label antioxidant system that could have commercial applications to decrease food waste.
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Affiliation(s)
- Mitchell D Culler
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts01003, United States
| | - Ipek Bayram
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts01003, United States
| | - Eric A Decker
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts01003, United States
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10
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Efficacy of exogenous natural antioxidants in stability of polyunsaturated oils under frying temperature. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01601-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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The Use of Sea Buckthorn Processing Products in the Creation of a Functional Biologically Active Food Emulsion. Foods 2022; 11:foods11152226. [PMID: 35892810 PMCID: PMC9332202 DOI: 10.3390/foods11152226] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/22/2022] [Accepted: 07/25/2022] [Indexed: 12/04/2022] Open
Abstract
The current trend in dietary supplements and functional foods is the use of lipophilic bioactive compounds. The sea buckthorn (Hippóphae rhamnoídes) contains some such compounds: polyunsaturated fatty acids, tocopherols, and carotenoids. Lipophilic components are best distributed using oil-in-water emulsions, which ensures their high bioavailability. A significant property of emulsions is colloidal and oxidative stability, so the choice of emulsifiers that have both surface-active properties and antioxidant activity is an important area of research for making new types of food emulsions. The purpose of this study is the development and refinement of an emulsified biologically active food additive containing sea buckthorn products (pulp, juice, and oil) and stabilized with soy phospholipids. We studied the fruits of Chuyskaya, Orange, and Prevoskhodnaya sea buckthorn varieties growing in the Altai Territory. As we analyzed their composition, we chose the Chuyskaya variety for making the emulsion. The fruits contain 5.30 ± 0.1% of lipids including 16.8 ± 0.5 mg/100 g of carotenoids and 10.5 ± 0.5 mg/100 g of tocopherols. To choose the emulsifier we studied the fractional and fatty acid composition of the soy and sunflower phospholipids with different hydrophilic-lipophilic balances (HLB). We made the emulsions containing sea buckthorn oil and pulp of its different layers, soybean oil, and phospholipids by dispersion using an HG-15D homogenizer. The study of the colloidal stability showed that the most stable (99.5%) are the emulsions containing a mixture of hydrolyzed soybean phospholipids (HLB = 7) and fractionated soybean phospholipids (HLB = 3). The best ratio is 40:60. We examined the oxidative stability of the emulsions by provoking accelerated oxidation. The emulsions containing 1.5% of a soy phospholipids mixture showed the best oxidative stability. The resulting direct oil-in-water fine emulsion contains polyunsaturated fatty acids (PUFAs), tocopherols, β-carotene, and essential phospholipids. For this reason, the emulsion can be used to make biologically active food supplements (also encapsulated) and as part of special nutrients.
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Hwang H, Winkler‐Moser JK, Liu SX. Antioxidant activity of amino acid sodium and potassium salts in vegetable oils at frying temperatures. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Hong‐Sik Hwang
- U.S. Department of Agriculture, Agricultural Research Service National Center for Agricultural Utilization Research, Functional Food Research Peoria Illinois USA
| | - Jill K. Winkler‐Moser
- U.S. Department of Agriculture, Agricultural Research Service National Center for Agricultural Utilization Research, Functional Food Research Peoria Illinois USA
| | - Sean X. Liu
- U.S. Department of Agriculture, Agricultural Research Service National Center for Agricultural Utilization Research, Functional Food Research Peoria Illinois USA
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13
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Liu R, Xu Y, Zhang T, Gong M, Liu R, Chang M, Wang X. Interactions between liposoluble antioxidants: A critical review. Food Res Int 2022; 155:111104. [DOI: 10.1016/j.foodres.2022.111104] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 03/03/2022] [Accepted: 03/04/2022] [Indexed: 11/04/2022]
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Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions. Foods 2022; 11:foods11071014. [PMID: 35407101 PMCID: PMC8997968 DOI: 10.3390/foods11071014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/07/2022] [Accepted: 03/18/2022] [Indexed: 02/04/2023] Open
Abstract
Phosphatidylserine (PS) was shown to work synergistically with tocopherols to extend the shelf life of oil-in-water emulsions. However, the high cost of PS prevents it from being used as a food additive. This work investigated the potential use of a high-PS enzyme-modified lecithin to be used along with α-tocopherol to extend the lag phase of oil-in-water emulsions stabilized using Tween 20. Phospholipase D from Streptomyces sp. and L-serine were used to modify lecithin to increase the PS concentration. Enzyme activity was optimized as a function of pH and temperature using high-phosphatidylcholine (PC) soybean, sunflower, or egg lecithins. Under optimal conditions, the final PS concentrations were 92.0 ± 0.01%, 88.0 ± 0.01%, and 63.0 ± 0.02% for high-PC soybean, sunflower, and egg lecithins, respectively. α-Tocopherol (3.0 µmol/kg emulsion) alone increased the lag phase of hydroperoxide and hexanal lag phases by 3 and 4 days compared to the control. Phospholipase-D-modified high-PS soy lecithin increased hydroperoxide and hexanal lag phases by 3 and 4 days, respectively. The addition of phospholipase-D-modified high-PS sunflower and egg lecithin did not have any considerable effects on lag phases compared to the control. The combination of phospholipase-D-modified high-PS lecithins (15.0 µmol/kg emulsion) and α-tocopherol (3.0 µmol/kg emulsion) increased the antioxidant activity of α-tocopherol, increasing the hydroperoxide and hexanal lag phase by 6 and 9 days for soy, 5 and 7 days for sunflower, and 4 and 6 days for egg lecithin, respectively. All phospholipase-D-modified high-PS lecithin−tocopherol combinations resulted in synergistic antioxidant activity (interaction index > 1.0), except for α-tocopherol and high-PS egg lecithin, which showed an additive effect. This research showed that the combination of enzyme-modified high-PS lecithin and α-tocopherol could be an effective and commercially viable clean label antioxidant strategy to control lipid oxidation in emulsions.
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Uribe E, Gómez-Pérez LS, Pasten A, Pardo C, Puente L, Vega-Galvez A. Assessment of refractive window drying of physalis (Physalis peruviana L.) puree at different temperatures: drying kinetic prediction and retention of bioactive components. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01373-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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16
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Zhou X, Zhao J, Zhao X, Sun R, Sun C, Hou D, Zhang X, Jiang L, Hou J, Jiang Z. Oil bodies extracted from high-oil soybeans ( Glycine max) exhibited higher oxidative and physical stability than oil bodies from high-protein soybeans. Food Funct 2022; 13:3271-3282. [PMID: 35237775 DOI: 10.1039/d1fo03934b] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
Reports concerning the characteristics of soybean oil bodies (SOBs) isolated from high protein genotypes and high oil genotypes of soybeans available in the literature are insufficient and limiting. In this study, fatty acid compositions, total phenol and tocopherol contents, antioxidant capacity, and physicochemical stability of SOB emulsions recovered from three high-protein and three high-oil genotype soybeans were comparatively investigated. Principal component analysis showed that all six SOB samples could be easily discriminated based on the cultivar characteristics. Overall, the SOBs derived from the high-protein soybeans exhibited higher polyunsaturated fatty acid (PUFA) contents, while the SOBs derived from the high-oil soybeans had higher extraction yields and tocopherol contents; the tocopherol content was also positively correlated with the antioxidant capacity of the lipophilic fraction, but the difference in the total phenolic content between the two genotypes was not significant. The SOBs derived from the high-protein soybeans were more easily oxidized during storage, with 1.38- and 4-fold higher accumulation rates of lipid hydroperoxides (LPO) and thiobarbituric acid reactive substances (TBARS), respectively, in the high-protein-derived SOBs than in the high-oil-derived SOBs. In addition, the SOBs from the high-protein soybeans exhibited pronounced coalescence during storage, which was corroborated by focused confocal microscopy. These results confirmed that SOBs obtained from high-oil soybean genotypes are more suitable to manufacture OB-based products due to their superior physicochemical stability.
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Affiliation(s)
- Xuan Zhou
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Jiale Zhao
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Xu Zhao
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Rongbo Sun
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Chuanqiang Sun
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Dongdong Hou
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Xuewei Zhang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
- National Research Center of Soybean Engineering and Technology, Harbin, 150030, China
| | - Juncai Hou
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Zhanmei Jiang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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17
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Wang J, Han L, Wang D, Sun Y, Huang J, Shahidi F. Stability and stabilization of omega-3 oils: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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18
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Liu S, Ye TT, Liu X, Wang ZC, Chen DW. Pork phospholipids influence the generation of lipid-derived lard odorants in dry rendering process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112284] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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19
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Wei R, Zhao S, Zhang L, Feng L, Zhao C, An Q, Bao Y, Zhang L, Zheng J. Upper digestion fate of citrus pectin-stabilized emulsion: An interfacial behavior perspective. Carbohydr Polym 2021; 264:118040. [PMID: 33910723 DOI: 10.1016/j.carbpol.2021.118040] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 04/03/2021] [Accepted: 04/04/2021] [Indexed: 10/21/2022]
Abstract
Citrus pectin can serve as a naturally digestion-resistant emulsifier, although how it achieves this effect is still unknown. In this study, the upper digestion fate of an emulsion stabilized by different concentrations of citrus pectin, and changes in its interfacial properties during digestion, were investigated. Emulsions stabilized by high-concentration citrus pectin (3 %) were relatively stable during digestion and had a lower free fatty acid (FFA) release rate than emulsions stabilized by low-concentration citrus pectin (1 %). At the low concentration, the citrus pectin interface had a thin absorbing layer and was largely replaced by bile salts, while at high concentration the citrus pectin interface possessed a uniform and thick adsorbing layer that resisted the replacement of bile salts and enabled lipase adsorption. This study has improved our understanding of the digestion of emulsion from the interface and will be useful for designing emulsion-based functional foods that can achieve targeted release.
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Affiliation(s)
- Rujun Wei
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Shaojie Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Lin Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China
| | - Liping Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Qing An
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Yuming Bao
- Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Lina Zhang
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China.
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20
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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: 43] [Impact Index Per Article: 14.3] [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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21
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Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion. Foods 2021; 10:foods10061400. [PMID: 34204278 PMCID: PMC8234661 DOI: 10.3390/foods10061400] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/30/2021] [Accepted: 06/08/2021] [Indexed: 11/17/2022] Open
Abstract
This study investigates the antioxidant behaviors of a hazelnut tetrapeptide, FSEY (Phe-Ser-Glu-Tyr), in an oil-in-water emulsion. The emulsion was prepared with stripped hazelnut oil at a ratio of 10%. O/W emulsions, both with and without antioxidants (FSEY and TBHQ), were incubated at 37 °C. The chemical stabilities, including those of free radicals and primary and secondary oxidation productions, along with the physical stabilities, which include particle size, zeta-potential, color, pH, and ΔBS, were analyzed. Consequently, FSEY displayed excellent antioxidant behaviors in the test system by scavenging free lipid radicals. Both primary and secondary oxidation products were significantly lower in the FSEY groups. Furthermore, FSEY assisted in stabilizing the physical structure of the emulsion. This antioxidant could inhibit the increase in particle size, prevent the formation of creaming, and stabilize the original color and pH of the emulsion. Consequently, FSEY may be an effective antioxidant additive to use in emulsion systems.
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22
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Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio. Foods 2021; 10:foods10061293. [PMID: 34199864 PMCID: PMC8230301 DOI: 10.3390/foods10061293] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 05/25/2021] [Accepted: 05/31/2021] [Indexed: 12/05/2022] Open
Abstract
To encapsulate soluble iron, liposomes were prepared using unsaturated phospholipids (phosphatidylcholine from egg yolk), leading to high encapsulation efficiencies (82–99%). The iron concentration affected their oxidative stability: at 0.2 and 1 mM ferrous sulfate, the liposomes were stable, whereas at higher concentrations (10 and 48 mM), phospholipid oxidation was considerably higher. When applied in oil-in-water (O/W) emulsions, emulsions with liposomes containing low iron concentrations were much more stable to lipid oxidation than those added with liposomes containing higher iron concentrations, even though the overall iron concentration was similar (0.1 M). Iron-loaded liposomes thus have an antioxidant effect at high phospholipid-to-iron ratio, but act as pro-oxidants when this ratio is too low, most likely as a result of oxidation of the phospholipids themselves. This non-monotonic effect can be of crucial importance in the design of iron-fortified foods.
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23
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Kergomard J, Paboeuf G, Barouh N, Villeneuve P, Schafer O, Wooster TJ, Bourlieu C, Vié V. Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies. Food Chem 2021; 360:129880. [PMID: 33989883 DOI: 10.1016/j.foodchem.2021.129880] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 04/12/2021] [Accepted: 04/13/2021] [Indexed: 01/12/2023]
Abstract
Oil bodies (OB), the form of triacylglycerol storage in seeds, are interesting natural assemblies for nutritional applications. In walnuts, OB contain an important amount of polyunsaturated fatty acids that could be interesting food ingredients but may be prone to oxidation. The oxidative and interfacial behavior of walnut OB, either minimally-processed or after processing, were compared with processed complex walnut juice. The good oxidative stability of minimally-processed OB over 10 days (PV ≤ 8.4 meq O2/kg, TBARS = 1.4 mmol eq MDA/kg) and of processed walnut complex matrixes over 20 days (PV ≤ 4.8 meq O2/kg, TBARS = 1.4 mmol eq MDA/kg) was evidenced. In comparison, processing of OB promoted their oxidation. The interfacial studies led to the proposition of a new model of adsorption for minimally-processed OB that will be useful to design functional emulsion or foam in which OB act as emulsifiers.
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Affiliation(s)
- Jeanne Kergomard
- IPR Institute of Physics, UMR UR1 CNRS 5261, Rennes 1 University, France; IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France; QUALISUD, Univ Montpellier, CIRAD, Institut Agro, IRD, Univ Réunion, Montpellier, France
| | - Gilles Paboeuf
- IPR Institute of Physics, UMR UR1 CNRS 5261, Rennes 1 University, France; Univ Rennes 1, CNRS, ScanMAT - UMS 2001 F-35042 Rennes, France
| | - Nathalie Barouh
- QUALISUD, Univ Montpellier, CIRAD, Institut Agro, IRD, Univ Réunion, Montpellier, France
| | - Pierre Villeneuve
- QUALISUD, Univ Montpellier, CIRAD, Institut Agro, IRD, Univ Réunion, Montpellier, France
| | - Olivier Schafer
- Institute of Materials Science, Nestlé Research, Lausanne, Switzerland
| | - Tim J Wooster
- Institute of Materials Science, Nestlé Research, Lausanne, Switzerland
| | - Claire Bourlieu
- IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Véronique Vié
- IPR Institute of Physics, UMR UR1 CNRS 5261, Rennes 1 University, France; Univ Rennes 1, CNRS, ScanMAT - UMS 2001 F-35042 Rennes, France.
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24
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Dong H, Yin X, Wusigale, Cheng H, Choijilsuren N, Chen X, Liang L. Antioxidant activity and stability of α‐tocopherol, resveratrol and epigallocatechin‐3‐gallate in mixture and complexation with bovine serum albumin. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14804] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Huanhuan Dong
- State Key Lab of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Xin Yin
- State Key Lab of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Wusigale
- State Key Lab of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Hao Cheng
- State Key Lab of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | | | - Xing Chen
- State Key Lab of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Li Liang
- State Key Lab of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
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25
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Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise. Antioxidants (Basel) 2020; 9:antiox9121278. [PMID: 33333764 PMCID: PMC7765159 DOI: 10.3390/antiox9121278] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 12/11/2020] [Accepted: 12/13/2020] [Indexed: 12/02/2022] Open
Abstract
Lipid oxidation in food emulsions is mediated by emulsifiers in the water phase and at the oil–water interface. To unravel the physico-chemical mechanisms and to obtain local lipid and protein oxidation rates, we used confocal laser scanning microscopy (CLSM), thereby monitoring changes in both the fluorescence emission of a lipophilic dye BODIPY 665/676 and protein auto-fluorescence. Our data show that the removal of lipid-soluble antioxidants from mayonnaises promotes lipid oxidation within oil droplets as well as protein oxidation at the oil–water interface. Furthermore, we demonstrate that ascorbic acid acts as either a lipid antioxidant or pro-oxidant depending on the presence of lipid-soluble antioxidants. The effects of antioxidant formulation on local lipid and protein oxidation rates were all statistically significant (p < 0.0001). The observed protein oxidation at the oil–water interface was spatially heterogeneous, which is in line with the heterogeneous distribution of lipoprotein granules from the egg yolk used for emulsification. The impact of the droplet size on local lipid and protein oxidation rates was significant (p < 0.0001) but minor compared to the effects of ascorbic acid addition and lipid-soluble antioxidant depletion. The presented results demonstrate that CLSM can be applied for unraveling the roles of colloidal structure and transport in mediating lipid oxidation in complex food emulsions.
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26
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Daoud S, Bou-Maroun E, Waschatko G, Horemans B, Mestdagh R, Billecke N, Cayot P. Detection of Lipid Oxidation in Infant Formulas: Application of Infrared Spectroscopy to Complex Food Systems. Foods 2020; 9:E1432. [PMID: 33050270 PMCID: PMC7599773 DOI: 10.3390/foods9101432] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 09/27/2020] [Accepted: 09/30/2020] [Indexed: 12/16/2022] Open
Abstract
Fish- or algal oils have become a common component of infant formula products for their high docosahexaenoic acid (DHA) content. DHA is widely recognized to contribute to the normal development of the infant, and the European Commission recently regulated the DHA content in infant formulas. For many manufacturers of first-age early life nutrition products, a higher inclusion level of DHA poses various challenges. Long-chain polyunsaturated fatty acids (LC-PUFAs) such as DHA are very prone to oxidation, which can alter the organoleptic property and nutritional value of the final product. Traditional methods for the assessment of oxidation in complex systems require solvent extraction of the included fat, which can involve harmful reagents and may alter the oxidation status of the system. A rapid, efficient, non-toxic real-time method to monitor lipid oxidation in complex systems such as infant formula emulsions would be desirable. In this study, infrared spectroscopy was therefore chosen to monitor iron-induced oxidation in liquid infant formula, with conjugated dienes and headspace volatiles measured with GC-MS as reference methods. Infrared spectra of infant formula were recorded directly in mid- and near-infrared regions using attenuated total reflectance Fourier-transform (ATR-FTIR) and near-infrared (NIRS) spectrophotometers. Overall, good correlation coefficients (R2 > 0.9) were acquired between volatiles content and infrared spectroscopy. Despite the complex composition of infant formula containing proteins and sugars, infrared spectroscopy was still able to detect spectral changes unique to lipid oxidation. By comparison, near-infrared spectroscopy (NIRS) presented better results than ATR-FTIR: prediction error ATR-FTIR 18% > prediction error NIRS 9%. Consequently, NIRS demonstrates great potential to be adopted as an in-line or on-line, non-destructive, and sustainable method for dairy and especially infant formula manufacturers.
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Affiliation(s)
- Samar Daoud
- Unité Mixte “Procédés Alimentaires et Microbiologiques”, Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (E.B.-M.); (P.C.)
| | - Elias Bou-Maroun
- Unité Mixte “Procédés Alimentaires et Microbiologiques”, Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (E.B.-M.); (P.C.)
| | - Gustav Waschatko
- Cargill R&D Centre Europe BVBA Havenstraat 84, B-1800 Vilvoorde, Belgium; (G.W.); (B.H.); (R.M.); (N.B.)
| | - Benjamin Horemans
- Cargill R&D Centre Europe BVBA Havenstraat 84, B-1800 Vilvoorde, Belgium; (G.W.); (B.H.); (R.M.); (N.B.)
| | - Renaud Mestdagh
- Cargill R&D Centre Europe BVBA Havenstraat 84, B-1800 Vilvoorde, Belgium; (G.W.); (B.H.); (R.M.); (N.B.)
| | - Nils Billecke
- Cargill R&D Centre Europe BVBA Havenstraat 84, B-1800 Vilvoorde, Belgium; (G.W.); (B.H.); (R.M.); (N.B.)
| | - Philippe Cayot
- Unité Mixte “Procédés Alimentaires et Microbiologiques”, Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (E.B.-M.); (P.C.)
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27
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Angkuratipakorn T, Chung C, Koo CK, Mundo JLM, McClements DJ, Decker EA, Singkhonrat J. Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate. Food Chem 2020; 327:127039. [DOI: 10.1016/j.foodchem.2020.127039] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 05/08/2020] [Accepted: 05/10/2020] [Indexed: 11/27/2022]
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28
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Pei Y, Deng Q, McClements DJ, Li J, Li B. Impact of Phytic Acid on the Physical and Oxidative Stability of Protein-Stabilized Oil-in-Water Emulsions. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09641-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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29
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Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions. Food Chem 2019; 289:490-499. [DOI: 10.1016/j.foodchem.2019.03.087] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 03/17/2019] [Accepted: 03/18/2019] [Indexed: 01/09/2023]
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30
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Xu N, Shanbhag AG, Li B, Angkuratipakorn T, Decker EA. Impact of Phospholipid-Tocopherol Combinations and Enzyme-Modified Lecithin on the Oxidative Stability of Bulk Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7954-7960. [PMID: 31199635 DOI: 10.1021/acs.jafc.9b02520] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Phosphatidylethanolamine (PE) and phosphatidylserine (PS) have been shown to increase the antioxidant activity of α-tocopherol. This study investigated the ability of PE or PS to increase the antioxidant activity of different tocopherol homologues in bulk oil. In addition, the ability of a phospholipase-D-modified lecithin (high in PE) to increase the activity of α-tocopherol was determined. Results showed that PE was much more effective than PS at increasing the activity of the tocopherol homologues. The combination of mixed tocopherols with PE presented the greatest increase in antioxidant activity, with hydroperoxides and hexanal lag phases increasing 54 and 53 days compared to the mixed tocopherols alone. Phospholipase-D-modified lecithin increased the antioxidant activity of α-tocopherol in stripped bulk oil as well as a commercially refined oil with no added tocopherols. The study indicates that PE is a powerful tool to increase the antioxidant activity of tocopherols in bulk oil and that modification of lecithin to increase the PE concentration could be a commercially viable option to functionalize lecithin, so that its ability to inhibit lipid oxidation increases in bulk oils.
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Affiliation(s)
- Na Xu
- Department of Food Science and Engineering , Jilin University , Changchun , Jilin 130062 , People's Republic of China
| | - Anuj G Shanbhag
- Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
| | - Bo Li
- Department of Food Quality and Safety , China Pharmaceutical University , Nanjing , Jiangsu 211198 , People's Republic of China
| | - Thamonwan Angkuratipakorn
- Department of Chemistry, Faculty of Science and Technology , Thammasat University Klong Luang , Pathum Thani 12120 , Thailand
| | - Eric A Decker
- Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
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31
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32
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Rohfritsch Z, Schafer O, Giuffrida F. Analysis of Oxidative Carbonyl Compounds by UPLC-High-Resolution Mass Spectrometry in Milk Powder. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3511-3520. [PMID: 30813718 DOI: 10.1021/acs.jafc.9b00674] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Long-chain polyunsaturated fatty acids are highly susceptible to lipid oxidation which causes undesirable odors and flavors in food. We present the development, validation, and application of a semiquantitative screening method to monitor volatile and nonvolatile carbonyl compounds generated from lipids oxidation after 7-(diethylamino)-2-oxochromene-3-carbohydrazide (CHH) derivatization using liquid chromatography high-resolution mass spectrometry. An inclusion list containing eligible compounds was used in full scan mode to identify potential oxidative markers. In an antioxidants study using lecithin and tocopherols, the proposed method was successfully used to monitor the docosahexaenoic acid (DHA)-specific oxidative markers in a model milk powder system enriched with fish oils. The results showed that lecithin inhibits oxidation by reducing the peroxidation rate, while δ-tocopherol delays the oxidation with distinct induction periods. Here, we explore the optimum concentration of soy lecithin and δ-tocopherol needed to limit lipid oxidation in a complex food matrix such as milk powder.
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Affiliation(s)
- Zhen Rohfritsch
- Nestlé Research , Vers-chez-les-Blanc, 1000 Lausanne 26 , Switzerland
| | - Olivier Schafer
- Nestlé Research , Vers-chez-les-Blanc, 1000 Lausanne 26 , Switzerland
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