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Lu L, Luan Y, Wang H, Gao Y, Wu S, Zhao X. Flavonoid as a Potent Antioxidant: Quantitative Structure-Activity Relationship Analysis, Mechanism Study, and Molecular Design by Synergizing Molecular Simulation and Machine Learning. J Phys Chem A 2024; 128:6216-6228. [PMID: 39023240 DOI: 10.1021/acs.jpca.4c03241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/20/2024]
Abstract
In this work, a quantitative structure-antioxidant activity relationship of flavonoids was performed using a machine learning (ML) method. To achieve lipid-soluble, highly antioxidant flavonoids, 398 molecular structures with various substitute groups were designed based on the flavonoid skeleton. The hydrogen dissociation energies (ΔG1, ΔG2, and ΔG3) related to multiple hydrogen atom transfer processes and the solubility parameter (δ) of flavonoids were calculated using molecular simulation. The group decomposition results and the calculated antioxidant parameters constituted the ML data set. The artificial neural network and random forest models were constructed to predict and analyze the contribution of the substitute groups and positions to the antioxidant activity. The results showed the hydroxyl group at positions B4', B5', and B6' and the branched alkyl group at position C3 in the flavonoid skeleton were the optimal choice for improving antioxidant activity and compatibility with apolar organic materials. Compared to the pyrogallol group-grafted flavonoid, the designed potent flavonoid decreased ΔG1 and δ by 2.2 and 15.1%, respectively, while ΔG2 and ΔG3 kept the favorable lower values. These findings suggest that an efficient flavonoid prefers multiple ortho-phenolic hydroxyl groups and suitable sites with hydrophobic groups. The combination of molecular simulation and the ML method may offer a new research approach for the molecular design of novel antioxidants.
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Affiliation(s)
- Ling Lu
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, Beijing 100029, P. R. China
- Research Institute of Petroleum Processing, SINOPEC, Beijing 100083, P. R. China
| | - Yajie Luan
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, Beijing 100029, P. R. China
| | - Huaqi Wang
- College of Materials Science and Engineering, Beijing University of Chemical Technology, Beijing 100029, P. R. China
| | - Yangyang Gao
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, Beijing 100029, P. R. China
| | - Sizhu Wu
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, Beijing 100029, P. R. China
| | - Xiuying Zhao
- College of Materials Science and Engineering, Beijing University of Chemical Technology, Beijing 100029, P. R. China
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2
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Tsitlakidou P, Kamplioni D, Kyriakoudi A, Irakli M, Biliaderis CG, Mourtzinos I. Antioxidant-Enhanced Alginate Beads for Stabilizing Rapeseed Oil: Utilizing Extracts from Post-Distillation Waste Residues of Rosemary. Foods 2024; 13:2142. [PMID: 38998647 PMCID: PMC11241467 DOI: 10.3390/foods13132142] [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: 06/10/2024] [Revised: 06/30/2024] [Accepted: 07/03/2024] [Indexed: 07/14/2024] Open
Abstract
An eco-friendly extraction process of polyphenols from conventional dried rosemary tissues and post-distillation waste residues was applied using β-cyclodextrin as a co-solvent. The aqueous extracts were characterized by measuring the total phenolic content, and their phenolic compounds were identified and quantified by LC-MS. Sodium alginate solutions (2% w/w) with/without incorporation of rosemary aqueous extracts were prepared and used for the preparation of O/W emulsions containing 20% rapeseed oil and an 80% water phase. Hydrogel beads were then stored at 20 °C for 28 days. The quality of encapsulated oil during storage was evaluated by measurements of the peroxide value, p-anisidine value, free fatty acids, total oxidation value, and fatty acid composition, whilst the aqueous phase of the beads was analyzed for its total extractable phenolic content (TEPC). The experimental findings indicate that the incorporation of aqueous extracts from post-distillation rosemary residues in emulsion-filled hydrogel beads resulted in the lowest level of oxidation products in the encapsulated rapeseed oil (PV = 10.61 ± 0.02 meq/Kg oil, p-AnV = 4.41 ± 0.09, and FFA = 0.14 ± 0.00, expressed as % oleic acid content), indicating an acceptable oil quality until the end of the storage period.
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Affiliation(s)
- Petroula Tsitlakidou
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki (AUTH), 54124 Thessaloniki, Greece; (P.T.); (D.K.); (A.K.); (C.G.B.)
| | - Despina Kamplioni
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki (AUTH), 54124 Thessaloniki, Greece; (P.T.); (D.K.); (A.K.); (C.G.B.)
| | - Anastasia Kyriakoudi
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki (AUTH), 54124 Thessaloniki, Greece; (P.T.); (D.K.); (A.K.); (C.G.B.)
| | - Maria Irakli
- Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organization—Demeter, P.O. Box 60458, Thermi, 57001 Thessaloniki, Greece;
| | - Costas G. Biliaderis
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki (AUTH), 54124 Thessaloniki, Greece; (P.T.); (D.K.); (A.K.); (C.G.B.)
| | - Ioannis Mourtzinos
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki (AUTH), 54124 Thessaloniki, Greece; (P.T.); (D.K.); (A.K.); (C.G.B.)
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Keramat M, Golmakani MT. Antioxidant potency and inhibitory mechanism of curcumin and its derivatives in oleogel and emulgel produced by linseed oil. Food Chem 2024; 445:138754. [PMID: 38364496 DOI: 10.1016/j.foodchem.2024.138754] [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] [Received: 10/04/2023] [Revised: 02/11/2024] [Accepted: 02/12/2024] [Indexed: 02/18/2024]
Abstract
The antioxidant activity of curcumin and curcumin esters was investigated in oleogel and emulgel produced by linseed oil. In the initiation phase, curcumin acetate at 1.086 mM concentration showed the highest antioxidant activity in linseed oil, while curcumin at 2.172 mM concentration showed the highest antioxidant activity in oleogel. In the propagation phase, curcumin and curcumin esters exhibited higher efficiency in linseed oil samples than those of oleogel samples. In the initiation phase, curcumin hexanoate showed higher antioxidant activity than curcumin acetate and curcumin butyrate, while curcumin hexanoate showed lower efficiency than curcumin acetate and curcumin butyrate in the propagation phase. Investigating the mechanism of action of curcumin and curcumin esters in oleogel and emulgel showed that in addition to inhibiting peroxyl radicals, curcumin and curcumin esters were likely to pro-oxidatively attack hydroperoxides. Also, curcumin and curcumin esters radicals were likely to attack lipid substrates in these systems.
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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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4
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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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Arunachalam SS, Chandrasekar V, Belur PD. Synthesis and characterization of 3,4-dihydroxyphenyl acetic acid esters and study of their efficacy in bulk fish oil. Food Chem 2024; 441:138380. [PMID: 38218149 DOI: 10.1016/j.foodchem.2024.138380] [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] [Received: 10/22/2023] [Revised: 12/20/2023] [Accepted: 01/04/2024] [Indexed: 01/15/2024]
Abstract
Lipophilization of natural antioxidants is a proven strategy to enhance the solubility in bulk oil systems, thereby increasing their efficacy against oxidative degradation. This study aims to synthesize esters of 3,4-dihydroxyphenylacetic acid (3,4-DHPA) using Amberlyst-15 and to study the application of these esters in refined fish oil. Lipophilic esters were synthesized by esterification and transesterification of 3,4-DHPA in various solvent systems. Esters of methanol, butanol and hexanol were obtained with percent conversion of 81.1, 69.3 and 78.8 respectively, and were subjected to molecular characterization and in vitro oxidant assays. The 3,4-DHPA and its methyl ester showed 36% reduction in the TOTOX value over 30 days of storage. The length of the acyl chain in the ester was found to exert a high influence on its efficacy and lipophilicity. This is the first report of 3,4-DHPA and its lipophilic esters studied for enhancing the oxidative stability of fish oil.
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Affiliation(s)
- Selva Sudha Arunachalam
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, India
| | | | - Prasanna D Belur
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, India.
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6
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Yang S, Takeuchi M, Friedrich H, van Duynhoven JPM, Hohlbein J. Response to "Liposome vesicle cannot be formed in non-aqueous phase". Food Chem 2024; 439:138087. [PMID: 38039606 DOI: 10.1016/j.foodchem.2023.138087] [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] [Received: 10/20/2023] [Accepted: 11/25/2023] [Indexed: 12/03/2023]
Abstract
In a recent letter to the editor Prof Khosravi-Darani responded to our paper ''Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales''. In our work, we observed liposomes in the continuous phase of mayonnaise. In the letter the objection was made that liposomes cannot be formed in a non-aqueous phase which, however, was not argued in our publication. As mayonnaise is an oil-in-water (O/W) emulsion and its continuous phase is aqueous, liposomes may be observed in this phase. Therefore, the objection from Prof Khosravi-Darani does not apply to our work.
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Affiliation(s)
- Suyeon Yang
- Laboratory of Biophysics, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, the Netherlands
| | - Machi Takeuchi
- Laboratory of Physical Chemistry, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, the Netherlands; Institute for Complex Molecular Systems, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, the Netherlands
| | - Heiner Friedrich
- Laboratory of Physical Chemistry, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, the Netherlands; Institute for Complex Molecular Systems, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, the Netherlands; Center for Multiscale Electron Microscopy, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, Het Kranenveld 14, 5600 MB Eindhoven, the Netherlands.
| | - John P M van Duynhoven
- Laboratory of Biophysics, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, the Netherlands; Unilever Global Foods Innovation Centre, Plantage 14, 6708 WJ Wageningen, the Netherlands.
| | - Johannes Hohlbein
- Laboratory of Biophysics, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, the Netherlands; Microspectroscopy Research Facility, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, the Netherlands.
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7
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Hennebelle M, Villeneuve P, Durand E, Lecomte J, van Duynhoven J, Meynier A, Yesiltas B, Jacobsen C, Berton-Carabin C. Lipid oxidation in emulsions: New insights from the past two decades. Prog Lipid Res 2024; 94:101275. [PMID: 38280491 DOI: 10.1016/j.plipres.2024.101275] [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] [Received: 10/23/2023] [Revised: 01/19/2024] [Accepted: 01/22/2024] [Indexed: 01/29/2024]
Abstract
Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this phenomenon. This review provides an overview of the insights acquired over the past two decades on the understanding of lipid oxidation in oil-in-water (O/W) emulsions. After introducing the general structure of O/W emulsions and the classical mechanisms of lipid oxidation, the contribution of less studied oxidation products and the spatiotemporal resolution of these reactions will be discussed. We then highlight the impact of emulsion formulation on the mechanisms, taking into consideration the new trends in terms of emulsifiers as well as their own sensitivity to oxidation. Finally, novel antioxidant strategies that have emerged to meet the recent consumer's demand will be detailed. In an era defined by the pursuit of healthier, more natural, and sustainable food choices, a comprehensive understanding of lipid oxidation in emulsions is not only an academic quest, but also a crucial step towards meeting the evolving expectations of consumers and ensuring the quality and stability of lipid-rich food products.
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Affiliation(s)
- Marie Hennebelle
- Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands.
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - John van Duynhoven
- Laboratory of Biophysics, Wageningen University & Research, Wageningen, the Netherlands; Unilever Food Innovation Centre, Wageningen, the Netherlands
| | | | - Betül Yesiltas
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Charlotte Jacobsen
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Claire Berton-Carabin
- INRAE, UR BIA, Nantes 44300, France; Laboratory of Food Process Engineering, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands
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8
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Wang X, Chen Y, McClements DJ, Meng C, Zhang M, Chen H, Deng Q. Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil. Adv Colloid Interface Sci 2024; 325:103117. [PMID: 38394718 DOI: 10.1016/j.cis.2024.103117] [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] [Received: 09/29/2023] [Revised: 02/07/2024] [Accepted: 02/18/2024] [Indexed: 02/25/2024]
Abstract
The chemical stability of edible oils rich in polyunsaturated fatty acids (PUFAs) is a major challenge within the food and supplement industries, as lipid oxidation reduces oil quality and safety. Despite appearing homogeneous to the human eye, bulk oils are actually multiphase heterogeneous systems at the nanoscale level. Association colloids, such as reverse micelles, are spontaneously formed within bulk oils due to the self-assembly of amphiphilic molecules that are present, like phospholipids, free fatty acids, and/or surfactants. In bulk oil, lipid oxidation often occurs at the oil-water interface of these association colloids because this is where different reactants accumulate, such as PUFAs, hydroperoxides, transition metals, and antioxidants. Consequently, the efficiency of antioxidants in bulk oils is governed by their chemical reactivity, but also by their ability to be located close to the site of oxidation. This review describes the impact of minor constituents in bulk oils on the nature of the association colloids formed. And then the formation of mixed reverse micelles (LOOH, (co)surfactants, or antioxidations) during the peroxidation of bulk oils, as well as changes in their composition and structure over time are also discussed. The critical importance of selecting appropriate antioxidants and surfactants for the changes of interface and colloid, as well as the inhibition of lipid oxidation is emphasized. The knowledge presented in this review article may facilitate the design of bulk oil products with improved resistance to oxidation, thereby reducing food waste and improving food quality and safety.
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Affiliation(s)
- Xintian Wang
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China
| | - Yashu Chen
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China
| | | | - Chen Meng
- College of Biological Engineering and Food, Hubei University of Technology, Wuhan, China
| | - Mingkai Zhang
- College of Food and Biological Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Hongjian Chen
- College of Health Science and Engineering, Hubei University, Wuhan, China.
| | - Qianchun Deng
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China.
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Toorani MR. Antioxidant functions of caffeic acid and allylpyrocatechol in supramolecular oxidation of bulk oil: Role of acidic group in the mass transfer network. J Food Sci 2024; 89:1022-1034. [PMID: 38174778 DOI: 10.1111/1750-3841.16905] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 11/13/2023] [Accepted: 12/11/2023] [Indexed: 01/05/2024]
Abstract
Antioxidant activities of caffeic acid (CFA) and allylpyrocatechol (APC) were measured in bulk oil and in emulsion (oil/water) to evaluate the effects of the carboxylic group on the antioxidant function. As an emulsifier, polyglycerol polyricinoleate (PGPR) was added to the bulk oil to assist in promoting the interfacial activity of antioxidants. The antioxidant activity of CFA in the bulk oil was 186.5% higher than that of APC. In the emulsion, however, APC showed 150.3% higher antioxidant activity. PGPR showed a synergistic effect on CFA (>31%) and APC (<18%) which arose from organizing and supporting the formation of oxidation-microreactors. Water molecules were generated as an oxidation byproduct throughout the oxidation course, and they facilitated the formation of supramolecular structures. Polar imbalance became more prominent in the molecular structure of CFA, due to the presence of the carboxyl group, thereby increasing the effective collisions between the antioxidant molecules and free radicals.
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Affiliation(s)
- Mohamad Reza Toorani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
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10
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Yoo K, Kim S, Kim MJ, Oh W, Lee J. Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrix. Food Sci Biotechnol 2024; 33:569-577. [PMID: 38274193 PMCID: PMC10805683 DOI: 10.1007/s10068-023-01338-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Revised: 04/11/2023] [Accepted: 05/11/2023] [Indexed: 01/27/2024] Open
Abstract
Although association colloidal structures are believed as major oxidation places, relationship of oxygen molecules with association colloids have not been evaluated in oil-in-water (O/W) emulsion. Oxygen solubility was determined in O/W emulsion containing dispersed phases with different charges of emulsifiers, numbers of dispersed droplets, and surface areas of dispersed droplets. The rates of lipid oxidation were also examined. O/W emulsion made of positively charged emulsifier had higher oxygen solubility than negatively charged and neutral emulsifiers. As number and surface area of oil droplet in O/W emulsion increased, higher oxygen solubility was observed, implying that dispersed phases could be places for oxygen molecules. O/W emulsion made of positively charged emulsifier had higher lipid oxidation than neutral emulsifier. O/W emulsion with more interfaces had lower oxidative stability, implying interfaces of association colloids could affect rates of lipid oxidation. Dispersed phase in O/W emulsion can be places for oxygen molecules.
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Affiliation(s)
- KeunCheol Yoo
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea
| | - SeHyeok Kim
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea
| | - WonYoung Oh
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea
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11
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Suhag R, Ferrentino G, Morozova K, Zatelli D, Scampicchio M, Amorati R. Antioxidant efficiency and oxidizability of mayonnaise by oximetry and isothermal calorimetry. Food Chem 2024; 433:137274. [PMID: 37666126 DOI: 10.1016/j.foodchem.2023.137274] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 08/21/2023] [Accepted: 08/22/2023] [Indexed: 09/06/2023]
Abstract
This study aimed to introduce a new method based on isothermal calorimetry (IC) for measuring the autoxidation rate in mayonnaise samples. Mayonnaise samples were prepared by homogenizing an aqueous phase, consisting of vinegar and egg yolk, with various oil phases, including sunflower, corn, extra virgin olive, grape seed, and apple seed oils at 60 °C. The rate of free radical formation (Ri) was controlled by adding AIBN (Ri = 4.4±0.1×10-9 M/s). The autoxidation rate determined by IC was highly correlated with the one measured using the oxygen uptake method (R2 = 0.99). The IC method accurately indicated the antioxidant capacity and rates of both inhibited and uninhibited periods, together with the oxidizability of mayonnaise samples. The mayonnaise made with extra virgin olive oil exhibited the lowest oxidizability, while sunflower oil showed maximum antioxidant efficiency. A significant advantage of the IC method was its ability to simultaneously measure up to 24 samples with minimal effort.
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Affiliation(s)
- Rajat Suhag
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
| | - Giovanna Ferrentino
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
| | - Ksenia Morozova
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy
| | | | - Matteo Scampicchio
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Piazza Università, 1, Bolzano 39100, Italy.
| | - Riccardo Amorati
- Department of Chemistry "G. Ciamician", University of Bologna, Via S. Giacomo 11, Bologna I-40126, Italy
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12
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Park JY, Yu H, Charalampopoulos D, Park KM, Chang PS. Recent advances on erythorbyl fatty acid esters as multi-functional food emulsifiers. Food Chem 2024; 432:137242. [PMID: 37647709 DOI: 10.1016/j.foodchem.2023.137242] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 08/11/2023] [Accepted: 08/21/2023] [Indexed: 09/01/2023]
Abstract
Over the past few decades, food scientists have investigated a wide range of emulsifiers to manufacture stable and safe emulsion-based food products. More recently, the development of emulsifiers with multi-functionality, which is the ability to have more than two functions, has been considered as a promising strategy for resolving rancidification and microbial contamination in emulsions. Erythorbyl fatty acid esters (EFEs) synthesized by enzymatic esterification of hydrophilic erythorbic acid and hydrophobic fatty acid have been proposed as multi-functional emulsifiers since they simultaneously exhibit amphiphilic, antioxidative, and antibacterial properties in both aqueous and emulsion systems. This review provides current knowledge about EFEs in terms of enzymatic synthesis and multi-functionality. All processes for synthesizing and identifying EFEs are discussed. Each functionality of EFEs and the proposed mechanism are described with analytical methodologies and experimental details. It would provide valuable insights into the development and application of a multi-functional emulsifier in food emulsion chemistry.
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Affiliation(s)
- Jun-Young Park
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Hyunjong Yu
- Center for Agricultural Microorganism and Enzyme, Seoul National University, Seoul 08826, Republic of Korea; Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | | | - Kyung-Min Park
- Department of Food Science and Biotechnology, Wonkwang University, Iksan 54538, Republic of Korea.
| | - Pahn-Shick Chang
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; Center for Agricultural Microorganism and Enzyme, Seoul National University, Seoul 08826, Republic of Korea; Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea.
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Prabsangob N, Hangsalad S, Udomrati S. Surface Modification of Okara Cellulose Crystals with Phenolic Acids to Prepare Multifunction Emulsifier with Antioxidant Capacity and Lipolysis Retardation Effect. Foods 2024; 13:184. [PMID: 38254485 PMCID: PMC10813991 DOI: 10.3390/foods13020184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 12/28/2023] [Accepted: 01/03/2024] [Indexed: 01/24/2024] Open
Abstract
Emulsion-based foods are widely consumed, and their characteristics involving colloidal and oxidative stabilities should be considered. The fabrication of the interfaces by selecting the emulsifier may improve stability and trigger lipolysis, thereby reducing energy uptake from the emulsified food. The present work aimed to develop Okara cellulose crystals (OCs) as a multifunction emulsifier to preserve the physical and chemical stability of a Pickering emulsion via surface modification with phenolic acids. The modification of OC was performed by grafting with the selected phenolics to produce OC-gallic acid (OC-G) and OC-tannic acid (OC-T) complexes. There was a higher phenolic loading efficiency when the OC reacted with gallic acid (ca. 70%) than with tannic acid (ca. 50%). This trend was concomitant with better antioxidant activity of the OC-G than OC-T. Surface modification based on grafting with phenolic acids improved capability of the OC to enhance both the colloidal and oxidative stability of the emulsion. In addition, the cellulosic materials had a retardation effect on the in vitro lipolysis compared to a protein-stabilized emulsion. Surface modification by grafting with phenolic acids successfully provided OC as an innovative emulsifier to promote physico-chemical stability and lower lipolysis of the emulsion.
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Affiliation(s)
- Nopparat Prabsangob
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Sasithorn Hangsalad
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Sunsanee Udomrati
- Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand
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14
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Oh WY, Kim MJ, Lee J. Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation. Food Sci Biotechnol 2023; 32:1805-1819. [PMID: 37781049 PMCID: PMC10541348 DOI: 10.1007/s10068-023-01359-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 05/22/2023] [Accepted: 05/26/2023] [Indexed: 10/03/2023] Open
Abstract
Lipid oxidation is one of the key chemical reactions in foods containing fats and oils during production and storage. For several decades, many researchers have tried to understand the mechanisms of lipid oxidation and ways to control the rates of lipid oxidation. Theories of autoxidation or free radical chain reaction have been developed to successfully explain the phenomenon observed in oxidized lipids. Many studies have been conducted to explain the other factors that can affect the lipid oxidation such as food matrix, oxidation time and temperature, transition metal ions, pigments with sensitizing abilities, and surface-active compounds such as phospholipids, free fatty acids, monoacylglycerols, and diacylglycerols. Several strategies were developed to evaluate the degree of oxidation and oxidative stability. This review provides crucial information on the mechanism of lipid oxidation affected amphiphilic compounds and association colloids. This review article will extensively discuss about the methods for determining the oxidative stability.
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Affiliation(s)
- Won Young Oh
- Department of Food Science and Biotechnology, Sungkyunkwan University, 300 Cheoncheon-dong, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, 300 Cheoncheon-dong, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea
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15
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Wang S, Li Y, Ma C, Huang D, Chen S, Zhu S, Wang H. Enzymatic molecular modification of water-soluble polyphenols: Synthesis, structure, bioactivity and application. Crit Rev Food Sci Nutr 2023; 63:12637-12651. [PMID: 35912423 DOI: 10.1080/10408398.2022.2105301] [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: 11/03/2022]
Abstract
The poor lipophilicity and instability of water-soluble polyphenols limit their bioavailability and application in food. However, increasing attention has been given to water-soluble polyphenols due to their multiple biological activities, which prompts the modification of the structure of water-soluble polyphenols to improve their lipophilicity and stability and enable more efficient application. This review presents the enzymatic biosynthesis of lipophilic derivatives of water-soluble polyphenols, which will change the molecular structure of water-soluble polyphenols based on the loss of hydroxyl or carboxyl groups. Therefore, the effects of reaction factors on the structure of polyphenol derivatives and the change in their bioactivities will be further analyzed. Previous studies have shown that lipases, solvent systems, and hydrophobic groups are major factors influencing the synthesis and lipophilicity of polyphenol derivatives. Moreover, the biological activities of polyphenol derivatives were changed to a certain extent, such as through the enhancement or weakening of antioxidant activity in different systems and the increase in anti-influenza virus activity and antibacterial activity. The improvement of lipophilicity also expands polyphenol application in food. This review may contribute to the efficient synthesis of lipophilic derivatives of water-soluble polyphenols to extend the utilization and application range of polyphenols.
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Affiliation(s)
- Shan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yue Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Chaoyang Ma
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Shangwei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Song Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Hongxin Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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16
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Zhou Y, Luo X, Wang Z, McClements DJ, Huang W, Fu H, Zhu K. Dual role of polyglycerol vitamin E succinate in emulsions: An efficient antioxidant emulsifier. Food Chem 2023; 416:135776. [PMID: 36889015 DOI: 10.1016/j.foodchem.2023.135776] [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: 12/05/2022] [Revised: 02/11/2023] [Accepted: 02/20/2023] [Indexed: 03/05/2023]
Abstract
α-Tocopherol, as an oil-soluble vitamin with strong antioxidant activity. It is the most naturally abundant and biologically active form of vitamin E in humans. In this study, a novel emulsifier (PG20-VES) was synthesized by attaching hydrophilic twenty-polyglycerol (PG20) to hydrophobic vitamin E succinate (VES). This emulsifier was shown to have a relatively low critical micelle concentration (CMC = 3.2 μg/mL). The antioxidant activities and emulsification properties of PG20-VES were compared with those of a widely used commercial emulsifier: D-α-Tocopherol polyethylene glycol 1000 succinate (TPGS). PG20-VES exhibited a lower interfacial tension, stronger emulsifying capacity and similar antioxidant property to TPGS. An in vitro digestion study showed that lipid droplets coated by PG20-VES were digested under simulated small intestine conditions. This study showed that PG20-VES is an efficient antioxidant emulsifier, which may have applications in the formulation of bioactive delivery systems in the food, supplement, and pharmaceutical industries.
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Affiliation(s)
- Yanyan Zhou
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Xiang Luo
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China; Zhejiang Engineering Research Center of Fat-soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Zhixin Wang
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Wenna Huang
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Hongliang Fu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Kewu Zhu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China.
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17
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Bao Y, Pignitter M. Mechanisms of lipid oxidation in water-in-oil emulsions and oxidomics-guided discovery of targeted protective approaches. Compr Rev Food Sci Food Saf 2023; 22:2678-2705. [PMID: 37097053 PMCID: PMC10962568 DOI: 10.1111/1541-4337.13158] [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: 09/04/2022] [Revised: 02/21/2023] [Accepted: 03/30/2023] [Indexed: 04/26/2023]
Abstract
Lipid oxidation is an inevitable event during the processing, storage, and even consumption of lipid-containing food, which may cause adverse effects on both food quality and human health. Water-in-oil (W/O) food emulsions contain a high content of lipids and small water droplets, which renders them vulnerable to lipid oxidation. The present review provides comprehensive insights into the lipid oxidation of W/O food emulsions. The key influential factors of lipid oxidation in W/O food emulsions are presented systematically. To better interpret the specific mechanisms of lipid oxidation in W/O food emulsions, a comprehensive detection method, oxidative lipidomics (oxidomics), is proposed to identify novel markers, which not only tracks the chemical molecules but also considers the changes in supramolecular properties, sensory properties, and nutritional value. The microstructure of emulsions, components from both phases, emulsifiers, pH, temperature, and light should be taken into account to identify specific oxidation markers. A correlation of these novel oxidation markers with the shelf life, the organoleptic properties, and the nutritional value of W/O food emulsions should be applied to develop targeted protective approaches for limiting lipid oxidation. Accordingly, the processing parameters, the application of antioxidants and emulsifiers, as well as packing and storage conditions can be optimized to develop W/O emulsions with improved oxidative stability. This review may help in emphasizing the future research priorities of investigating the mechanisms of lipid oxidation in W/O emulsion by oxidomics, leading to practical solutions for the food industry to prevent oxidative rancidity in W/O food emulsions.
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Affiliation(s)
- Yifan Bao
- Institute of Physiological ChemistryFaculty of Chemistry, University of ViennaViennaAustria
- Vienna Doctoral School in Chemistry (DoSChem)University of ViennaViennaAustria
| | - Marc Pignitter
- Institute of Physiological ChemistryFaculty of Chemistry, University of ViennaViennaAustria
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18
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Keramat M, Golmakani MT, Niakousari M, Toorani MR. Comparison of the antioxidant capacity of sesamol esters in gelled emulsion and non-gelled emulsion. Food Chem X 2023; 18:100700. [PMID: 37206322 PMCID: PMC10189410 DOI: 10.1016/j.fochx.2023.100700] [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: 02/10/2023] [Revised: 04/14/2023] [Accepted: 04/30/2023] [Indexed: 05/21/2023] Open
Abstract
The antioxidant capacity of sesamol esters in gelled emulsion was investigated in comparison with non-gelled emulsion to assess the role of mass transfer on their antioxidant capacity. Initiation phase and propagation phase kinetic parameters of peroxidation was calculated using a sigmoidal model. Sesamol esters showed higher antioxidant activity than sesamol in gelled emulsion and non-gelled emulsion. Sesamyl acetate, sesamyl butyrate, and sesamyl hexanoate had no synergistic effect with sesamol in gelled emulsion, while in non-gelled emulsion sesamyl butyrate exhibited a slight synergistic effect with sesamol. The antioxidant activity of sesamyl acetate and sesamyl hexanoate in non-gelled emulsion samples were higher than those of gelled emulsion samples, while sesamyl butyrate exhibited higher antioxidant activity in gelled emulsion than that of non-gelled emulsion. The cut-off effect hypothesis was observed in gelled emulsion, while this hypothesis was disappeared in non-gelled emulsion. During propagation phase, sesamol esters remained active and exhibited inhibitory effect.
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Affiliation(s)
| | - Mohammad-Taghi Golmakani
- Corresponding author at: Department of Food Science and Technology, School of Agriculture, Shiraz University, P.O. BOX 71441-65186, Shiraz, Iran.
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19
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Du B, Wang S, Zhu S, Li Y, Huang D, Chen S. Antioxidant Activities of Dihydromyricetin Derivatives with Different Acyl Donor Chain Lengths Synthetized by Lipozyme TL IM. Foods 2023; 12:foods12101986. [PMID: 37238804 DOI: 10.3390/foods12101986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 05/10/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
Dihydromyricetin (DHM) is a phytochemical with multiple bioactivities. However, its poor liposolubility limits its application in the field. In this study, DHM was acylated with different fatty acid vinyl esters to improve its lipophilicity, and five DHM acylated derivatives with different carbon chain lengths (C2-DHM, C4-DHM, C6-DHM, C8-DHM, and C12-DHM) and different lipophilicity were synthesized. The relationship between the lipophilicity and antioxidant activities of DHM and its derivatives was evaluated with oil and emulsion models using chemical and cellular antioxidant activity (CAA) tests. The capacity of DHM derivatives to scavenge 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS+•) was similar to that of DHM, except for C12-DHM. The antioxidant activity of DHM derivatives was lower than that of DHM in sunflower oil, while C4-DHM exhibited better antioxidant capacity in oil-in-water emulsion. In CAA tests, C8-DHM (median effective dose (EC50) 35.14 μmol/L) exhibited better antioxidant activity than that of DHM (EC50: 226.26 μmol/L). The results showed that in different antioxidant models, DHM derivatives with different lipophilicity had various antioxidant activities, which has guiding significance for the use of DHM and its derivatives.
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Affiliation(s)
- Baoshuang Du
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Shan Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Song Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Yue Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, Singapore 117543, Singapore
| | - Shangwei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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20
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Berton-Carabin C, Villeneuve P. Targeting Interfacial Location of Phenolic Antioxidants in Emulsions: Strategies and Benefits. Annu Rev Food Sci Technol 2023; 14:63-83. [PMID: 36972155 DOI: 10.1146/annurev-food-060721-021636] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
It is important to have larger proportions of health-beneficial polyunsaturated lipids in foods, but these nutrients are particularly sensitive to oxidation, and dedicated strategies must be developed to prevent this deleterious reaction. In food oil-in-water emulsions, the oil-water interface is a crucial area when it comes to the initiation of lipid oxidation. Unfortunately, most available natural antioxidants, such as phenolic antioxidants, do not spontaneously position at this specific locus. Achieving such a strategic positioning has therefore been an active research area, and various routes have been proposed: lipophilizing phenolic acids to confer them with an amphiphilic character; functionalizing biopolymer emulsifiers through covalent or noncovalent interactions with phenolics; or loading Pickering particles with natural phenolic compounds to yield interfacial antioxidant reservoirs. We herein review the principles and efficiency of these approaches to counteract lipid oxidation in emulsions as well as their advantages and limitations.
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Affiliation(s)
- Claire Berton-Carabin
- INRAE, UR BIA, Nantes, France;
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, Netherlands
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, Montpellier, France;
- Qualisud, University of Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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21
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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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22
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Keramat M, Ehsandoost E, Golmakani MT. Recent Trends in Improving the Oxidative Stability of Oil-Based Food Products by Inhibiting Oxidation at the Interfacial Region. Foods 2023; 12:foods12061191. [PMID: 36981117 PMCID: PMC10048451 DOI: 10.3390/foods12061191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/03/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023] Open
Abstract
In recent years, new approaches have been developed to limit the oxidation of oil-based food products by inhibiting peroxidation at the interfacial region. This review article describes and discusses these particular approaches. In bulk oils, modifying the polarity of antioxidants by chemical methods (e.g., esterifying antioxidants with fatty alcohol or fatty acids) and combining antioxidants with surfactants with low hydrophilic–lipophilic balance value (e.g., lecithin and polyglycerol polyricinoleate) can be effective strategies for inhibiting peroxidation. Compared to monolayer emulsions, a thick interfacial layer in multilayer emulsions and Pickering emulsions can act as a physical barrier. Meanwhile, high viscosity of the water phase in emulsion gels tends to hinder the diffusion of pro-oxidants into the interfacial region. Furthermore, applying surface-active substances with antioxidant properties (such as proteins, peptides, polysaccharides, and complexes of protein-polysaccharide, protein-polyphenol, protein-saponin, and protein-polysaccharide-polyphenol) that adsorb at the interfacial area is another novel method for enhancing oil-in-water emulsion oxidative stability. Furthermore, localizing antioxidants at the interfacial region through lipophilization of hydrophilic antioxidants, conjugating antioxidants with surfactants, or entrapping antioxidants into Pickering particles can be considered new strategies for reducing the emulsion peroxidation.
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23
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Zhang M, Fan L, Liu Y, Li J. Effects of interface generation, droplet size and antioxidant partitioning on the oxidation rate and oxidative stability of water–in–oil emulsions: A comparison of coarse emulsions and nanoemulsions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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24
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Nenadis N, Pyrka I, Tsimidou MZ. The Contribution of Theoretical Prediction Studies to the Antioxidant Activity Assessment of the Bioactive Secoiridoids Encountered in Olive Tree Products and By-Products. Molecules 2023; 28:2267. [PMID: 36903511 PMCID: PMC10005156 DOI: 10.3390/molecules28052267] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Accepted: 02/21/2023] [Indexed: 03/05/2023] Open
Abstract
Assessment of the antioxidant activity of different types of natural compounds is a complex research area that encompasses various in vitro tests and in vivo studies. Sophisticated modern analytical tools permit the unambiguous characterization of the compounds present in a matrix. The contemporary researcher, knowing the chemical structure of the compounds present, can carry out quantum chemical calculations that provide important physicochemical information assisting the prediction of antioxidant potential and the mechanism behind the activity of target compounds before further experimentation. The efficiency of calculations is steadily improved due to the rapid evolution of both hardware and software. It is possible, consequently, to study compounds of medium or even larger size, incorporating also models that simulate the liquid phase (solution). This review contributes to the establishment of theoretical calculations as an inherent part of the antioxidant activity assessment process, having as a case study the complex mixtures of olive bioactive secoiridoids (oleuropein, ligstroside, and related compounds). The literature indicates great variability in theoretical approaches and models used so far for only a limited number of this group of phenolic compounds. Proposals are made for standardization of methodology (reference compounds, DFT functional, basis set size, and solvation model) to facilitate comparisons and communication of findings.
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Affiliation(s)
| | | | - Maria Z. Tsimidou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
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25
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Zhang M, Fan L, Liu Y, Li J. Effects of alkali treatment on structural and functional properties of chickpea protein isolate and its interaction with gallic acid: To improve the physicochemical stability of water–in–oil emulsions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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26
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Hassan AS, Morsy NM, Aboulthana WM, Ragab A. In vitro enzymatic evaluation of some pyrazolo[1,5-a]pyrimidine derivatives: Design, synthesis, antioxidant, anti-diabetic, anti-Alzheimer, and anti-arthritic activities with molecular modeling simulation. Drug Dev Res 2023; 84:3-24. [PMID: 36380556 DOI: 10.1002/ddr.22008] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/14/2022] [Accepted: 10/25/2022] [Indexed: 11/18/2022]
Abstract
The strategy of utilizing nitrogen compounds in various biological applications has recently emerged as a powerful approach to exploring novel classes of therapeutics to face the challenge of diseases. A series of pyrazolo[1,5-a]pyrimidine-based compounds 3a-l and 5a-f were prepared by the direct cyclo-condensation reaction of 5-amino-1H-pyrazoles 1a, b with 2-(arylidene)malononitriles and 3-(dimethylamino)-1-aryl-prop-2-en-1-ones, respectively. The structures of the new pyrazolo[1,5-a]pyrimidine compounds were confirmed via spectroscopic techniques. The in vitro biological activities of all pyrazolo[1,5-a]pyrimidines 3a-l and 5a-f were evaluated by assaying total antioxidant capacity, iron-reducing power, the scavenging activity against 1-diphenyl-2-picryl-hydrazyl (DPPH) and 2, 2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals, anti-diabetic, anti-Alzheimer, and anti-arthritic biological activities. All compounds displayed good to potent bioactivity, and three compounds 3g, 3h, and 3l displayed the most active derivatives. Among these derivatives, compound 3l exhibited the highest antioxidant (total antioxidant capacity [TAC] = 83.09 mg gallic acid/g; iron-reducing power [IRP] = 47.93 µg/ml) and free radicals scavenging activities with (DPPH = 18.77 µg/ml; ABTS = 40.44%) compared with ascorbic acid (DPPH = 4.28 µg/ml; ABTS = 38.84%). Furthermore, compound 3l demonstrated the strongest inhibition of α-amylase with a percent inhibition of 72.91 ± 0.14 compared to acarbose = 67.92 ± 0.09%. Similarly, it displayed acetylcholinesterase inhibition of 62.80 ± 0.06%. However, compound 3i showed a significantly higher inhibition percentage for protein denaturation and proteinase at 20.66 ± 0.00 and 26.42 ± 0.06%, respectively. Additionally, some in silico ADMET properties were predicted and studied. Finally, molecular docking simulation was performed inside the active site of α-amylase and acetylcholinesterase to study their interactions.
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Affiliation(s)
- Ashraf S Hassan
- Organometallic and Organometalloid Chemistry Department, National Research Centre, Dokki, Cairo, Egypt
| | - Nesrin M Morsy
- Organometallic and Organometalloid Chemistry Department, National Research Centre, Dokki, Cairo, Egypt
| | - Wael M Aboulthana
- Biochemistry Department, Biotechnology Research Institute, National Research Centre, Dokki, Cairo, Egypt
| | - Ahmed Ragab
- Chemistry Department, Faculty of Science (Boys), Al-Azhar University, Nasr City, Cairo, Egypt
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27
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Charlton NC, Mastyugin M, Török B, Török M. Structural Features of Small Molecule Antioxidants and Strategic Modifications to Improve Potential Bioactivity. Molecules 2023; 28:molecules28031057. [PMID: 36770724 PMCID: PMC9920158 DOI: 10.3390/molecules28031057] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/16/2023] [Accepted: 01/18/2023] [Indexed: 01/21/2023] Open
Abstract
This review surveys the major structural features in various groups of small molecules that are considered to be antioxidants, including natural and synthetic compounds alike. Recent advances in the strategic modification of known small molecule antioxidants are also described. The highlight is placed on changing major physicochemical parameters, including log p, bond dissociation energy, ionization potential, and others which result in improved antioxidant activity.
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Distributions of α- and δ-TOCopherol in Intact Olive and Soybean Oil-in-Water Emulsions at Various Acidities: A Test of the Sensitivity of the Pseudophase Kinetic Model. Antioxidants (Basel) 2022; 11:antiox11122477. [PMID: 36552687 PMCID: PMC9774782 DOI: 10.3390/antiox11122477] [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: 11/21/2022] [Revised: 12/11/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
During the last years, the formalism of the pseudophase kinetic model (PKM) has been successfully applied to determine the distributions of antioxidants and their effective interfacial concentrations, and to assess the relative importance of emulsion and antioxidant properties (oil and surfactant nature, temperature, acidity, chemical structure, hydrophilic-liphophilic balance (HLB), etc.) on their efficiency in intact lipid-based emulsions. The PKM permits separating the contributions of the medium and of the concentration to the overall rate of the reaction. In this paper, we report the results of a specifically designed experiment to further test the suitability of the PKM to evaluate the distributions of antioxidants among the various regions of intact lipid-based emulsions and provide insights into their chemical reactivity in multiphasic systems. For this purpose, we employed the antioxidants α- and δ-TOCopherol (α- and δ-TOC, respectively) and determined, at different acidities well below their pKa, the interfacial rate constants kI for the reaction between 16-ArN2+ and α- and δ-TOC, and the antioxidant distributions in intact emulsions prepared with olive and soybean oils. Results show that the effective interfacial concentration of δ-TOC is higher than that of α-TOC in 1:9 (v/v) soybean and 1:9 olive oil emulsions. The effective interfacial concentrations of tocopherols are much higher (15-96-fold) than the stoichiometric concentrations, as the effective interfacial concentrations of both δ-TOC and α-TOC in soybean oil emulsions are higher (2-fold) than those in olive oil emulsions. Overall, the results demonstrate that the PKM grants an effective separation of the medium and concentration effects, demonstrating that the PKM constitutes a powerful non-destructive tool to determine antioxidant concentrations in intact emulsions and to assess the effects of various factors affecting them.
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Zhang M, Fan L, Liu Y, Li J. Food–grade interface design based on antioxidants to enhance the performance, functionality and application of oil–in–water emulsions: Monomeric, binary and ternary systems. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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30
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Impact of Moringa oleífera leaves extract in the stabilization of margarine under accelerated storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01714-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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Effects of Tea Polyphenol and Its Combination with Other Antioxidants Added during the Extraction Process on Oxidative Stability of Antarctic Krill (Euphausia superba) Oil. Foods 2022; 11:foods11233768. [PMID: 36496576 PMCID: PMC9736581 DOI: 10.3390/foods11233768] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 11/13/2022] [Accepted: 11/21/2022] [Indexed: 11/24/2022] Open
Abstract
Antarctic krill (Euphausia superba) oil contains high levels of marine omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA), including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In industrial production, krill oil is usually extracted from krill meals by using ethanol as a solvent. Water in the krill meal can be easily extracted by using ethanol as an extraction solvent. During the extraction process, the EPA and DHA are more easily oxidized and degraded when water exists in the ethanol extract of krill oil. Based on the analysis of peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), fatty acid composition, and lipid class composition, the present study indicated that the composite antioxidants (TP-TPP) consist of tea polyphenol (TP) and tea polyphenol palmitate (TPP) had an excellent antioxidant effect. By contrast, adding TP-TPP into ethanol solvent during the extraction process is more effective than adding TP-TPP into krill oil after the extraction process.
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32
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Chandrasekar V, Arunachalam SS, Hari H, Shinkar A, Belur PD, Iyyaswami R. Probing the synergistic effects of rutin and rutin ester on the oxidative stability of sardine oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4198-4209. [PMID: 36193478 PMCID: PMC9525562 DOI: 10.1007/s13197-022-05473-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2022] [Accepted: 04/15/2022] [Indexed: 06/16/2023]
Abstract
Multicomponent antioxidant mixture is proved to be highly effective in imparting oxidative stability to the edible oil. It is believed that the high efficacy of those mixtures is due to the synergistic effect exhibited by two or more components. The current study aims to analyse the synergistic effect of a flavonoid and its corresponding ester in improving the oxidative stability of n-3 PUFA rich sardine oil. The oxidative stability of rutin, esterified rutin and their combinations at three different concentrations was studied in sardine oil stored at 37 ºC for 12 days in contact with air under darkness. The combination of rutin and rutin ester showed maximum reduction of 54.2% in oxidation at 100 mg/kg and 150 mg/kg. Perhaps this is the first report on the synergistic effect of a flavonoid and its lipophilized ester for improving the oxidative stability of n-3 PUFA rich oil.
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Affiliation(s)
| | - Selva Sudha Arunachalam
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Haritha Hari
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Apurva Shinkar
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Prasanna D. Belur
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Regupathi Iyyaswami
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
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33
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Mikołajczak N, Tańska M, Ogrodowska D, Czaplicki S. Efficacy of canolol and guaiacol in the protection of cold-pressed oils being a dietary source linoleic acid against oxidative deterioration. Food Chem 2022; 393:133390. [DOI: 10.1016/j.foodchem.2022.133390] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 05/31/2022] [Accepted: 06/01/2022] [Indexed: 11/28/2022]
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34
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Cáceres D, Giménez B, Márquez-Ruiz G, Holgado F, Vergara C, Romero-Hasler P, Soto-Bustamante E, Robert P. Incorporation of hydroxytyrosol alkyl esters of different chain length as antioxidant strategy in walnut oil spray-dried microparticles with a sodium alginate outer layer. Food Chem 2022; 395:133595. [DOI: 10.1016/j.foodchem.2022.133595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 06/20/2022] [Accepted: 06/27/2022] [Indexed: 11/24/2022]
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35
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Development of Galloyl Antioxidant for Dispersed and Bulk Oils through Incorporation of Branched Phytol Chain. Molecules 2022; 27:molecules27217301. [DOI: 10.3390/molecules27217301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 10/18/2022] [Accepted: 10/25/2022] [Indexed: 11/17/2022] Open
Abstract
In this study, a novel galloyl phytol antioxidant was developed by incorporating the branched phytol chain with gallic acid through mild Steglich esterification. The evaluation of the radical scavenging activity, lipid oxidation in a liposomal model, and glycerol trioleate revealed its superior antioxidant activities in both dispersed and bulk oils. Then, the antioxidant capacity enhancement of galloyl phytol was further explored using thermal gravimetry/differential thermal analysis (TG/DTA), transmission electron microscopy (TEM), and molecular modeling. The EC50 values of GP, GPa, and GE were 0.256, 0.262, and 0.263 mM, respectively, which exhibited comparable DPPH scavenging activities. These investigations unveiled that the branched aliphatic chain enforced the coiled molecular conformation and the unsaturated double bond in the phytol portion further fixed the coiled conformation, which contributed to a diminished aggregation tendency and enhanced antioxidant activities in dispersed and bulk oils. The remarkable antioxidant performance of galloyl phytol suggested intriguing and non-toxic natural antioxidant applications in the food industry, such as effectively inhibiting the oxidation of oil and improvement of the quality and shelf life of the oil, which would contribute to the use of tea resources and extending the tea industry chain.
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36
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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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37
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Effect of caffeic acid esters on antioxidant activity and oxidative stability of sunflower oil: Molecular simulation and experiments. Food Res Int 2022; 160:111760. [DOI: 10.1016/j.foodres.2022.111760] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 07/25/2022] [Accepted: 07/28/2022] [Indexed: 12/26/2022]
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38
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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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39
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Zhang M, Fan L, Liu Y, Li J. Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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40
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Pei X, Yin F, Zhong X, Liu H, Song L, Zhao G, Wang Y, Zhou D. Effects of different antioxidants and their combinations on the oxidative stability of DHA algae oil and walnut oil. Food Sci Nutr 2022; 10:2804-2812. [PMID: 35959263 PMCID: PMC9361454 DOI: 10.1002/fsn3.2883] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 03/31/2022] [Accepted: 03/31/2022] [Indexed: 01/01/2023] Open
Abstract
Through monitoring Rancimat induction time (RIT), peroxide value (POV), and thiobarbituric acid-reactive substances (TBARS) of docosahexaenoic acid (DHA) algae oil and walnut oil during accelerated storage, the effects of the single and the combinations of seven kinds of antioxidants involving ascorbyl palmitate (AP), phytic acid (PA), vitamin E (VE), antioxidant of bamboo leaves (AOB), rosemary extract, tea polyphenols (TP), and tea polyphenol palmitate (TPP) against lipid oxidation were evaluated. RIT, POV, and TBARS results showed that the DHA algae oil sample containing 600 mg/kg TPP revealed the strongest stability and the walnut oil sample containing 450 mg/kg TPP and 100 mg/kg TP revealed the strongest stability. Then, the shelf lives of two oils were predicted from the extrapolation of the linear regression model between Log RIT and temperature. Our results indicated that the optimal antioxidant could prolong the shelf lives of DHA algae oil and walnut oil by 2.31- and 7.74-fold, respectively.
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Affiliation(s)
- Xue‐Chen Pei
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Fa‐Wen Yin
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
- National Engineering Research Center of SeafoodDalianChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalianChina
| | - Xu Zhong
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Hui‐Lin Liu
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
- National Engineering Research Center of SeafoodDalianChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalianChina
| | - Liang Song
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
- National Engineering Research Center of SeafoodDalianChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalianChina
| | - Guan‐Hua Zhao
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | | | - Da‐Yong Zhou
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
- National Engineering Research Center of SeafoodDalianChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalianChina
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41
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Kim S, Kim S, Oh WY, Lee Y, Lee J. Evaluation of the effects of amphiphilic compounds on oxygen solubility in bulk oil. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- SeHyeok Kim
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon Republic of Korea
| | - SungHwa Kim
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon Republic of Korea
| | - Won Young Oh
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon Republic of Korea
| | - YoonHee Lee
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon Republic of Korea
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42
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Effect of polyglycerol polyricinoleate on the inhibitory mechanism of sesamol during bulk oil oxidation. Sci Rep 2022; 12:11946. [PMID: 35831366 PMCID: PMC9279469 DOI: 10.1038/s41598-022-16201-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Accepted: 07/06/2022] [Indexed: 11/08/2022] Open
Abstract
In this study, effects of sesamol on improving the oxidative stability of sunflower oil and its oil-in-water emulsion was investigated. To investigate the kinetic parameters related to the initiation and propagation stages of oxidation, a sigmoidal-model was used. Sesamol exhibited higher antioxidant activity in sunflower oil-in-water emulsion than that of sunflower oil. In both sunflower oil and sunflower oil-in-water emulsion, the inhibitory effect of sesamol against lipid oxidation continued even after the induction period. To improve the efficiency of sesamol in sunflower oil, polyglycerol polyricinoleate (PGPR) was incorporated into the functional environment of the sesamol. Sesamol exhibited a synergistic effect with PGPR during both initiation (synergistic effect of 68.87%) and propagation (synergistic effect of 36.84%) stages. Comparison of the size of reverse micelles in samples containing PGPR with those without PGPR revealed that PGPR can enhance the efficiency of sesamol by increasing the acceptance capacity of lipid hydroperoxides in reveres micelles structures. This can result in enhancing the effective collisions between sesamol and lipid hydroperoxides in the presence of PGPR. The water produced as a major byproduct of oxidation played a key role on the antioxidant activity of sesamol alone or in combination with PGPR during oxidation process.
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43
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Physicochemical properties and oxidative stability of corn oil in infrared-based and hot air-circulating cookers. Food Sci Biotechnol 2022; 31:1433-1442. [DOI: 10.1007/s10068-022-01127-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 05/16/2022] [Accepted: 06/27/2022] [Indexed: 11/04/2022] Open
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44
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Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologs in low-moisture crackers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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45
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Lee J, Surh J. Effects of Sweet Potato Powder Selected Based on the Polar Paradox Hypothesis on Oil Oxidation in the Preparation of Deep-Fried Croquettes. Prev Nutr Food Sci 2022; 27:248-256. [PMID: 35919570 PMCID: PMC9309070 DOI: 10.3746/pnf.2022.27.2.248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 03/26/2022] [Accepted: 03/30/2022] [Indexed: 11/06/2022] Open
Abstract
This study investigated whether sweet potato powder (SPP) and purple SPP (PSPP) could prevent oil oxidation during deep-frying. A volume of soybean oil was repetitively used for deep-frying croquettes coated with either SPP or PSPP. An aliquot of the fried oil was collected (SPP and PSPP oils) before and after each frying to analyze moisture and lipid oxidation products (LOPs). With increasing numbers of frying, the moisture content in oils significantly increased without an appreciable difference between SPP and PSPP oils. The total oxidation values reflecting primary and secondary LOPs also significantly increased. However, the values were higher for PSPP oils despite the much higher antioxidant activity of the polar extracts from PSPP compared to SPP. This was attributed to the presence of transition metals. PSPP oils seemed to have association colloids whose interfaces were occupied more with polar antioxidants, thereby transition metals were easily reduced and their pro-oxidative activity increased. The polar paradox hypothesis stating that polar antioxidants are more effective in preventing lipid oxidation in bulk oil is not always applicable to real foods due to various food matrices.
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Affiliation(s)
- Jiyea Lee
- Department of Food and Nutrition, Kangwon National University, Gangwon 25949, Korea
| | - Jeonghee Surh
- Department of Food and Nutrition, Kangwon National University, Gangwon 25949, Korea
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46
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Rabiej-Kozioł D, Roszek K, Krzemiński MP, Szydłowska-Czerniak A. Phenolipids as new food additives: from synthesis to cell-based biological activities. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:1365-1379. [PMID: 35696424 DOI: 10.1080/19440049.2022.2086711] [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: 10/18/2022]
Abstract
Increasing interest has been shown in phenolic compounds for enhancing food quality, but their hydrophilicity restricts application in lipophilic systems. Therefore, in this study, twelve hydroxycinnamates derivatives (alkyl and steryl esters of sinapic acid (SA), caffeic acid (CA), and ferulic acid [FA]) were synthesised and evaluated for antioxidant and cytotoxic characteristics. CA esters had the highest radical scavenging activity (RSA) analysed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays. Values of inhibitory concentration (IC50) of synthesised compounds were related to their structure and lipophilicity. The effect of these hydroxycinnamic acid esters on the antioxidant potential of real samples (rapeseed oil, margarine and mayonnaise) was estimated. None of the investigated derivatives significantly affected the viability of the model intestinal cells Caco2, while the octyl esters demonstrated a toxic effect at low concentrations. The synthesised esters exerted cytotoxic and anti-proliferative effects against transformed cell lines (HeLa and A549). Octyl esters were potent anticancer compounds on two human cancer cell lines. The synthesised phenolipids, as valuable and safe antioxidant additives, can find broader applications in the production of fat-based products to prevent oxidation processes, extend their shelf life and improve quality.
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Affiliation(s)
- Dobrochna Rabiej-Kozioł
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Toruń, Poland
| | - Katarzyna Roszek
- Department of Biochemistry, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Toruń, Toruń, Poland
| | - Marek P Krzemiński
- Department of Organic Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Toruń, Poland
| | - Aleksandra Szydłowska-Czerniak
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Toruń, Poland
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47
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Lee H, Lim T, Kim J, Kim RH, Hwang KT. Phenolics in buckwheat hull extracts and their antioxidant activities on bulk oil and emulsions. J Food Sci 2022; 87:2831-2846. [PMID: 35661363 DOI: 10.1111/1750-3841.16175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 04/11/2022] [Accepted: 04/13/2022] [Indexed: 11/29/2022]
Abstract
Buckwheat hulls are discarded as waste, although they have more phenolic compounds than buckwheat groats. The antioxidant activities of buckwheat hull extracts prepared with water, 50% ethanol, and 100% ethanol were investigated in bulk oil, oil-in-water (O/W), and water-in-oil (W/O) emulsions. The relationship between the phenolic compositions of the extracts and their antioxidant activities in the three different lipid systems was also evaluated. Fifty percent ethanol extract had the highest total phenolic content (327 mg gallic acid equivalent [GAE]/g extract) followed by water and 100% ethanol extracts (211 and 163 mg GAE/g extract, respectively). The total oxidation rate (k) was not significantly different among the bulk oils added with the buckwheat hull extracts. However, in the O/W emulsion, the k was more reduced by the 50% and 100% ethanol extracts than by the water extract at the concentration of 100 µg GAE/g (2.9, 2.8, and 3.7 Totox/day, respectively). The k of the W/O emulsion was more reduced by the 100% ethanol extract than by the water and 50% ethanol extract at the concentration of 100 µg GAE/g (3.8, 4.7, and 4.5 Totox/day, respectively). Multivariate statistical analysis revealed that the contents of phenolic acids and their derivatives were the highest in the water extract among the extracts, while the contents of flavonoid glycosides and methylated polyphenols were the highest in the 50% and 100% ethanol extracts, respectively. The results suggest that flavonoid glycosides and methylated polyphenols could be potential candidates for retarding the oxidation of the emulsion system. PRACTICAL APPLICATION: Buckwheat hull extracts could retard lipid oxidation. Flavonoid glycosides and methylated polyphenols in buckwheat hull extracts may have an antioxidative effect on lipids. Thus, buckwheat hulls could be used as an antioxidant in lipid systems, as flavonoid glycosides and methylated polyphenols are properly extracted from buckwheat hulls.
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Affiliation(s)
- Haeseong Lee
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea
| | - Taehwan Lim
- Department of Biomedical Engineering, Tufts University, Medford, Massachusetts, USA
| | - Jaecheol Kim
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea.,BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Seoul, Republic of Korea
| | - Ryun Hee Kim
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea.,BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Seoul, Republic of Korea
| | - Keum Taek Hwang
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea.,BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Seoul, Republic of Korea
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48
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Jokar M, Nateghi L, Golmakani MT, Berenji S. Effects of polyglycerol polyricinoleate on the antioxidant pathways of curcumin during the peroxidation of canola oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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49
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Ouahrani S, Tzompa‐Sosa DA, Dewettinck K, Zaidi F. Oxidative stability, structural, and textural properties of margarine enriched with
Moringa oleifera
leaves extract. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Sara Ouahrani
- Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Daylan Amelia Tzompa‐Sosa
- Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering Ghent University Ghent Belgium
| | - Koen Dewettinck
- Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering Ghent University Ghent Belgium
| | - Farid Zaidi
- Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
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50
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Jordânia Silva T, Ramírez-Carrasco P, Romero-Hasler P, Soto-Bustamante E, Barrera-Arellano D, Robert P, Giménez B. Soybean oil organogelled emulsions as oral delivery systems of hydroxytyrosol and hydroxytyrosol alkyl esters. Food Chem 2022; 379:132182. [DOI: 10.1016/j.foodchem.2022.132182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 01/12/2022] [Accepted: 01/14/2022] [Indexed: 11/27/2022]
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