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Li Y, Chen F, Gao Z, Xiang W, Wu Y, Hu B, Ni X, Nishinari K, Fang Y. Influence of interfacial properties/structure on oxygen diffusion in oil-in-water emulsions. Food Res Int 2023; 170:112973. [PMID: 37316056 DOI: 10.1016/j.foodres.2023.112973] [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: 02/16/2023] [Revised: 05/05/2023] [Accepted: 05/13/2023] [Indexed: 06/16/2023]
Abstract
Oxygen diffusion played an important role in the lipid oxidation of food emulsions. In this study, a simple method was developed to quantitatively observe the oxygen diffusion in the oil-water biphasic system, and it was further applied to investigate the relationship between the oxygen diffusion and lipid oxidation in O/W emulsions. Various factors that related to the emulsion oxidation were considered, from their influence on the oxygen diffusion and lipid oxidation in the emulsions. Results showed that there was obvious correlation between the oxygen diffusion and lipid oxidation in O/W emulsions, which reveals the inhibition of oxygen diffusion could apparently slow down the lipid oxidation. Moreover, the changes of oil phase, water phase and interfacial layer of the emulsions, which were related to the oxygen diffusion, could improve the oxidative stability of the emulsions effectively. Our findings are helpful for deep understanding the mechanisms of the lipid oxidation in food emulsions.
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Affiliation(s)
- Yanlei Li
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Fangfang Chen
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Zhiming Gao
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China.
| | - Wei Xiang
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Yuehan Wu
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Bing Hu
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, School of Life Sciences, Dalian Minzu University, Dalian 116600, China
| | - Xuewen Ni
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Yapeng Fang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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2
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Lipid oxidation in food emulsions; a review dedicated to the role of the interfacial area. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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3
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Hu Y, Wang Y, Pan D, Li Y, Li R, Xu B, Zhou C. Individual effects of rosemary extract and green tea polyphenols on the physicochemical properties of soybean oil–myosin emulsion with l-arginine or l-lysine. Food Chem 2022; 395:133582. [DOI: 10.1016/j.foodchem.2022.133582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 06/08/2022] [Accepted: 06/24/2022] [Indexed: 11/04/2022]
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4
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Du H, Liu J, Pan B, Yang HY, Liu GB, Lu K. Fabrication of the low molecular weight peptide-based hydrogels and analysis of gelation behaviors. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107751] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Flamminii F, De Flaviis R, Sacchetti G, Caponio F, Michele Paradiso V, Daniela Di Mattia C. Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: a multivariate statistical approach. Food Chem 2022; 405:134767. [DOI: 10.1016/j.foodchem.2022.134767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 09/25/2022] [Accepted: 10/24/2022] [Indexed: 11/04/2022]
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6
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Changes of molecular mobility of ascorbyl palmitate and α-tocopherol by phospholipid and their effects on antioxidant properties in bulk oil. Food Chem 2022; 403:134458. [DOI: 10.1016/j.foodchem.2022.134458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 09/26/2022] [Accepted: 09/27/2022] [Indexed: 11/22/2022]
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7
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Liu J, Wang YJ, Huang XY, Li XZ, Ma CG, McClements DJ. NMR Analysis of Lipid Oxidation in Flaxseed Oil-in-Water Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8417-8429. [PMID: 35767802 DOI: 10.1021/acs.jafc.2c00951] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The formation of linolenic (Ln) and linoleic (L) acyl oxidation products during storage of flaxseed oil (FO)-in-water emulsions was monitored using proton nuclear magnetic resonance (1H NMR) spectroscopy, as well as chemical analytical methods and gas chromatography. Emulsions containing 10% FO and 1% Tween 60 were prepared by homogenization and then stored at 37 °C in the dark for 21 days under accelerated oxidation conditions (500 μmol ferrous sulfate). The induction time of the emulsions, after which rapid lipid oxidation was first observed, was 5-7 days, as shown by increases in peroxide values and hydroperoxide concentrations determined by NMR spectroscopy. Analysis of the hexanal and propanal concentrations during storage by HS-SPME-GC indicated that the oxidation of Ln and L acyls in the emulsions occurred simultaneously. The oxidation products originating from the Ln and L acyls were monitored using 1H NMR spectroscopy throughout the oxidation process. These results also showed that the Ln and L acyls oxidized simultaneously, and isomers of hydroperoxy-cyclic hydroperoxides (HCPs), Z,E-conjugated dienic hydroperoxides (ZECDHPs), and E,E-conjugated dienic hydroperoxides (EECDHPs) were the major primary oxidation products. Aldehydes were observed after 7 days, which was taken to be the start of the propagation stage, with the formation of a significant amount of oxygenated α, β-unsaturated aldehydes (OαβUAs). Based on the concentrations of hydroperoxides originating from the Ln and L acyls, our results suggested that the loss rate of L acyls was parallel to that of Ln acyls. This result was consistent with Ln acyls adopting a tighter packing at the oil-water interface in the emulsions than L acyls. This hypothesis was supported by the NMR relaxation time data. A good correlation between the isomer concentrations of ZECDHPs and HCPs in Ln acyls and between ZECDHPs and EECDHPs in L acyls was shown, with the mole ratios between them being 1.2 and 1.1, respectively. Droplet size and microstructure analyses showed that droplet aggregation occurred from 11 days onwards, which was attributed to polar oxidation products located at the oil droplet surfaces promoting coalescence. Zeta-potential measurements indicated that the droplets became more negative during storage, which was attributed to the accumulation of anionic reaction products at the droplet surfaces.
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Affiliation(s)
- Jun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province 450001, China
- Institute of Grain and Oil Standardization, Henan University of Technology, Zhengzhou, Henan Province 450001, China
| | - Ya Juan Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province 450001, China
| | - Xue Yan Huang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province 450001, China
| | - Xing Zhen Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province 450001, China
| | - Chuan Guo Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province 450001, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
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Zhou X, Liu Z, Wang W, Miao Y, Gu L, Li Y, Liu X, Jiang L, Hou J, Jiang Z. NaCl induces flocculation and lipid oxidation of soybean oil body emulsions recovered by neutral aqueous extraction. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3752-3761. [PMID: 34913174 DOI: 10.1002/jsfa.11723] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/21/2021] [Accepted: 12/15/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND Soybean oil bodies (SOB) are naturally pre-emulsified lipid droplets recovered directly from soybean seeds. Almost all food emulsions contain salts. However, it was not clear how the incorporation of salts affected the physicochemical stability of SOB. RESULTS This study investigated the effect of NaCl (0-1.2%) on the physical and oxidative stability of SOB emulsions under neutral (pH 7) and acidic (pH 3) conditions. In the presence of NaCl, the SOB emulsion (pH 7) showed strong flocculation during storage due to electrostatic screening. The NaCl-induced flocculation of SOB was attenuated at pH 3, which may be due to the difference in conformation or interaction of the protein interfaces covering SOB at different pH values. The increase in ionic strength or acid conditioning treatment resulted in a remarkable increase in the stability of SOB emulsions against coalescence. The confocal laser scanning microscopy images also confirmed the NaCl-induced changes in the flocculation/coalescence properties of SOB. The oxidative behavior tests indicated that SOB emulsions containing NaCl were more susceptible to lipid oxidation but protein oxidation was inhibited due to electrostatic screening, which reduced pro-oxidant accessibility of unadsorbed proteins in the emulsion. This oxidative behavior was attenuated at pH 3. CONCLUSION The incorporation of NaCl significantly reduced the physical and oxidative stability of the SOB emulsion, and acidic pH mitigated NaCl-induced flocculation and lipid oxidation of SOB. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xuan Zhou
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Zhijing Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Wan Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yusi Miao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Liya Gu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yanan Li
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xin Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, China
- National Research Center of Soybean Engineering and Technology, Harbin, China
| | - Juncai Hou
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Zhanmei Jiang
- College of Food Science, Northeast Agricultural University, Harbin, China
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9
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Patel AS, Lakshmibalasubramaniam S, Nayak B, Camire ME. Lauric acid adsorbed cellulose nanocrystals retained the physical stability of oil-in-water Pickering emulsion during different dilutions, pH, and storage periods. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107139] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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10
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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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11
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Hong X, Zhao Q, Liu Y, Li J. Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Crit Rev Food Sci Nutr 2021; 63:1406-1436. [PMID: 34387517 DOI: 10.1080/10408398.2021.1964063] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Owing to their promising application prospects, water-in-oil (W/O) emulsions have aroused continuous attention in recent years. However, long-term stability of W/O emulsions remains a particularly challenging problem in colloid science. With the increasing demand of consumers for natural, green, and healthy foods, the heavy reliance on chemically synthesized surfactants to achieve long-term stability has become the key technical defect restricting the application of W/O emulsions in food. To design and manufacture W/O emulsions with long-term stability and clean label, a comprehensive understanding of the fundamentals of the W/O emulsion system is required. This review aims to demystify the field of W/O emulsions and update its current research progress. We first provide a summary on the essential basic knowledge regarding the instability mechanisms, including physical and chemical instability in W/O emulsions. Then, the formulation of the W/O emulsion system is introduced, particularly focusing on the use of natural stabilizers. Besides, the characterization and application of W/O emulsions are also discussed. Finally, we propose promising research trends, including (1) developing W/O high internal phase emulsions (HIPEs) as fat mimetic and substitute, (2) promising formulation routine for long-term stable double emulsions, and (3) searching for novel plant-derived stabilizers of W/O emulsions.
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Affiliation(s)
- Xin Hong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
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12
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Contributions of different factors to ratio of 3-monochloro-1, 2-propanediol to 2-monochloro-1, 3-propanediol esters during frying simulation. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107853] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Zhang M, Wang L, Liu Y, Li J. Effects of antioxidants, proteins, and their combination on emulsion oxidation. Crit Rev Food Sci Nutr 2021; 62:8137-8160. [PMID: 33998841 DOI: 10.1080/10408398.2021.1925869] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Lipid oxidation largely determines the quality of emulsion systems as well as their final products. Therefore, an increasing number of studies have focused on the control of lipid oxidation, particularly on its mechanism. In this review, we discuss the factors affecting the efficiency of antioxidants in emulsion systems, such as the free radical scavenging ability, specifically emphasizing on the interfacial behavior and the influence of surfactants on the interfacial distribution of antioxidants. To enhance the antioxidant efficiency of antioxidants in emulsion systems, we discussed whether the combination of antioxidants and proteins can improve antioxidant effects. The types, mixing applications, structures, interface behaviors, effects of surfactants on interfacial proteins, and the location of proteins are associated with the antioxidant effects of proteins in emulsion systems. Antioxidants and proteins can be combined in both covalent and non-covalent ways. The fabrication conditions, conjugation methods, interface behaviors, and characterization methods of these two combinations are also discussed. Our review provides useful information to guide better strategies for providing stability and controlling lipid oxidation in emulsions. The main challenges and future trends in controlling lipid oxidation in complex emulsion systems are also discussed.
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Affiliation(s)
- Mi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Lifeng Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
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14
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Ingredient-Dependent Extent of Lipid Oxidation in Margarine. Antioxidants (Basel) 2021; 10:antiox10010105. [PMID: 33451064 PMCID: PMC7828556 DOI: 10.3390/antiox10010105] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/05/2021] [Accepted: 01/11/2021] [Indexed: 12/22/2022] Open
Abstract
This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80-90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of pressing importance. Thus, the influence of different ingredients, such as emulsifiers, antioxidants, citric acid, β-carotene and NaCl on the oxidative stability of margarine, heated at 80 °C for 1 h to accelerate lipid oxidation, was analyzed by the peroxide value and oxidation induction time. We found that monoglycerides influenced lipid oxidation depending on their fatty acyl chain. α-Tocopheryl acetate promoted lipid oxidation, while rosemary and green tea extract led to the opposite. Whereas green tea extract alone showed the most prominent antioxidant effect, combinations of green tea extract with citric acid, β-carotene or NaCl increased lipid oxidation in margarine. Complementary, NMR data suggested that polyphenols in green tea extracts might decrease lipid mobility at the surface of the water droplets, which might lead to chelating of transition metals at the interface and decreasing lipid oxidation.
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15
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Redan BW, Jackson L. Overview of the American Chemical Society Symposium on Metals and Trace Elements in Food Safety, Health, and Food Quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12773-12775. [PMID: 32301611 PMCID: PMC9087294 DOI: 10.1021/acs.jafc.0c01763] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
A symposium was held at the 2019 American Chemical Society (ACS) Fall National Meeting in San Diego, CA, U.S.A., entitled "Metals Trace Elements in Food Safety, Health, and Food Quality". The 2 day symposium was sponsored by the Division of Agricultural and Food Chemistry (AGFD) and co-sponsored by the Division of Agrochemicals (AGRO). This symposium was convened to broadly cover advances in the detection of metals/trace elements in food and our understanding of how metals and trace elements impact food safety, food quality, toxicology, and human nutrition. There were 21 presentations from speakers from academia, government, and industry. This introduction provides a brief summary of the presentations and serves as a record of the symposium proceedings.
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Affiliation(s)
- Benjamin W. Redan
- To whom correspondence should be addressed: Tel: 708-924-0601; Fax: 708-924-0690;
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16
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Wang Y, Liu Y, Ma L, Yang L, Cong P, Lan H, Xue C, Xu J. Co-oxidation of Antarctic krill oil with whey protein and myofibrillar protein in oil-in-water emulsions. J Food Sci 2020; 85:3797-3805. [PMID: 33067851 DOI: 10.1111/1750-3841.15500] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 08/30/2020] [Accepted: 09/24/2020] [Indexed: 11/28/2022]
Abstract
Antarctic krill oil (AKO) is usually encapsulated by the protein materials, enhancing its oxidative stability. Proteins exhibit immense effect on lipid oxidation and induce protein-lipid co-oxidation. This study aimed at elucidating the co-oxidation mechanism of AKO and whey protein (WP) or myofibrillar protein (MP) in oil-in-water emulsions. The estimations of malondialdehyde (MDA) content, phospholipid molecular species, and pyrrole content resulted in increased and decreased oxidation rate of AKO (especially phosphatidylethanolamine) by WP and MP, respectively. Meanwhile, protein concentration, sulfhydryl content, the loss of tryptophan fluorescence intensity, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis results demonstrated that AKO promoted WP oxidation but inhibited MP oxidation. Further, the antioxidative abilities of seven common antioxidants were evaluated. Ascorbyl palmitate showed the most substantial antioxidative effect for both AKO and proteins (about 70% decrease of MDA content and 30% decrease of the decrease ratio of tryptophan fluorescence intensity). This finding supported that different proteins could exhibit different pro/anti-oxidative effects on lipid oxidation, especially for marine lipids abundant in phospholipids and polyunsaturated fatty acids. Besides, MP could also act as antioxidant in MP AKO emulsions, further extending its application from traditional surfactants. PRACTICAL APPLICATION: AKO is usually encapsulated by the protein materials, enhancing its oxidative stability. The results demonstrated MP could inhibit AKO oxidation, and vice versa, especially when ascorbyl palmitate was added at the same time. As a result, this finding explored a new potential wall material with antioxidative ability for the encapsulated products of AKO.
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Affiliation(s)
- Yuliu Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| | - Yanzi Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| | - Lei Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| | - Lu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| | - Peixu Cong
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| | - Haohui Lan
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China.,Qingdao National Laboratory for Marine Science and Technology, Qingdao, Shandong, 266235, People's Republic of China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
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17
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Miracle GS, Randall SL, Liu Z, Brogden DW, Ketcha MM, Good DA, Johnson MB, Stenger PC, Hertz PR, Meli F. Copper Chelants and Antioxidants in Laundry Detergent Formulations Reduce Formation of Malodor Molecules on Fabrics. J SURFACTANTS DETERG 2020. [DOI: 10.1002/jsde.12467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Gregory S. Miracle
- The Procter and Gamble Company 5299 Spring Grove Ave., Cincinnati OH 45217 USA
| | - Sherri L. Randall
- The Procter and Gamble Company 5299 Spring Grove Ave., Cincinnati OH 45217 USA
| | - Zaiyou Liu
- The Procter and Gamble Company 5299 Spring Grove Ave., Cincinnati OH 45217 USA
| | - David W. Brogden
- The Procter and Gamble Company 5299 Spring Grove Ave., Cincinnati OH 45217 USA
| | - Marcia M. Ketcha
- The Procter and Gamble Company 5299 Spring Grove Ave., Cincinnati OH 45217 USA
| | - David A. Good
- The Procter and Gamble Company 5299 Spring Grove Ave., Cincinnati OH 45217 USA
| | - Mary B. Johnson
- The Procter and Gamble Company 5299 Spring Grove Ave., Cincinnati OH 45217 USA
| | - Patrick C. Stenger
- The Procter and Gamble Company 5299 Spring Grove Ave., Cincinnati OH 45217 USA
| | - Patricia R. Hertz
- The Procter and Gamble Company 5299 Spring Grove Ave., Cincinnati OH 45217 USA
| | - Fabrizio Meli
- The Procter and Gamble Company 5299 Spring Grove Ave., Cincinnati OH 45217 USA
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