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Su C, Van der Meeren P, De Meulenaer B. Development of a GC-FID method for quantitative characterisation of polyglycerols in polyglycerol polyricinoleate (PGPR) present in a lipid matrix. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2024; 41:479-494. [PMID: 38507391 DOI: 10.1080/19440049.2024.2329608] [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: 12/12/2023] [Accepted: 03/06/2024] [Indexed: 03/22/2024]
Abstract
PGPR is an emulsifier (E476) widely used in the food industry. In this study, a gas chromatography-flame ionisation detection (GC-FID) method was developed for the quantitative characterisation of the polyglycerol composition of PGPR. The method was validated to analyse quantitatively the polyglycerol species in neat PGPR products and in PGPR samples present in a lipid matrix. This method consists of saponification, acidification and petroleum ether extraction to remove interfering fatty acids, neutralisation, silylation and finally GC-FID analysis. Phenyl β-D-glucopyranoside was used as internal standard as sorbitol proved unsuitable due to its susceptibility to interference from Na/K chloride during silylation. The response factors of glycerol and diglycerol towards phenyl β-D-glucopyranoside were determined using pure standards, while response factors of polyglycerols with a degree of polymerisation of at least 3 could be reliably estimated according to an effective carbon number (ECN) approach. The validity of the method applied to PGPR samples was further supported on the basis of a mass balance considering the experimentally determined polyglycerol and fatty acid content. Moreover, recoveries of di-, tri-, tetra- and pentaglycerol were more than 95% for various PGPR samples added to two different lipid matrices at 2 wt% and 5 wt% concentrations. Furthermore, the method proved to be very repeatable (with relative standard deviation values below 2.2%). On the other hand, the inevitable presence of glycerol in the lipid samples caused fouling of the detector and column overloading, requiring frequent cleaning of the detector and trimming off part of the column.
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Affiliation(s)
- Chunxia Su
- Particle and Interfacial Technology Group, Department of Green Chemistry & Technology, Ghent University, Ghent, Belgium
- NutriFOODchem Unit, Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry & Technology, Ghent University, Ghent, Belgium
| | - Bruno De Meulenaer
- NutriFOODchem Unit, Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium
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Drabo MS, Shumoy H, De Meulenaer B, Savadogo A, Raes K. Nutritional quality of the traditionally cooked Zamnè, a wild legume and a delicacy in Burkina Faso: assessment of the process effectiveness and the properties of cooking alkalis. Food Funct 2024; 15:1279-1293. [PMID: 38197166 DOI: 10.1039/d3fo02912c] [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: 01/11/2024]
Abstract
Zamnè is a wild legume and a famine food that attracts interest for its health benefits and has become a delicacy in Burkina Faso. This study aimed to determine the nutritional quality of the traditionally cooked Zamnè, appreciate the effectiveness of the traditional cooking process, and compare the properties of the traditionally used cooking alkalis (i.e., potash or plant ash leachate and sodium bicarbonate). Yet, as shown, the traditional cooking of Zamnè is a very aggressive process that results in high disintegration of cell walls and membranes and leaching of most water-soluble constituents and nutrients (i.e., free amino acids, soluble nitrogen, sugars, soluble dietary fibers, and soluble phenolics). In addition, the extensive boiling and the cooking alkalis induced the sequestration of calcium, iron, magnesium, and zinc, significantly impairing their bioaccessibility. Despite the difference in the modus operandi of the cooking alkalis, there was no significant difference in the cooking outcomes. The traditionally cooked Zamnè presented high dietary protein (4.8 g), lipid (3.3 g), fiber (6.7-7.7 g), and metabolizable energy (63-65 kcal) contents (per 100 g fresh weight). Most antinutritional factors (i.e., non-protein nitrogen, tannins, and trypsin inhibitors) were eliminated. The proteins were relatively well preserved despite the aggressive alkaline processing. They demonstrated an appreciable digestibility (75%) and predicted PER (1.5) and a fairly balanced essential amino acid composition - which should completely meet the requirements for adults. The lipid content and composition were also well preserved and contained predominantly linoleic (C18:2n-6), oleic (C18:1c9), stearic (C18:0), and palmitic (C16:0) acids (33, 34, 10, and 15% total fatty acids, respectively). Overall, though extensive alkaline cooking seems a straightforward option to overcome the hard-to-cook problem of Zamnè, processing alternatives might be useful to reduce nutrient losses, improve the digestibility of the final product, and capture its full nutritional value.
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Affiliation(s)
- Moustapha Soungalo Drabo
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
- Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021, Ouagadougou 03, Burkina Faso
| | - Habtu Shumoy
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
| | - Bruno De Meulenaer
- Research Unit nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Aly Savadogo
- Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021, Ouagadougou 03, Burkina Faso
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
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Su C, De Meulenaer B, Van der Meeren P. Analytics and applications of polyglycerol polyricinoleate (PGPR)-Current research progress. Compr Rev Food Sci Food Saf 2023; 22:4282-4301. [PMID: 37583303 DOI: 10.1111/1541-4337.13223] [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: 02/12/2023] [Revised: 06/24/2023] [Accepted: 07/20/2023] [Indexed: 08/17/2023]
Abstract
Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex mixture of various esters. In recent years, there has been a growing trend to use PGPR-stabilized water-in-oil (W/O) emulsions to replace fat in order to produce low-calorie food products. In this respect, it is essential to comprehensively characterize the PGPR molecular species composition, which might enable to reduce its required amount in emulsions and foods based on a better understanding of the structure-activity relationship. This review presents the recent research progress on the characterization and quantitative analysis of PGPR. The influencing factors of the emulsifying ability of PGPR in W/O emulsions are further illustrated to provide new insights on the total or partial replacement of PGPR. Moreover, the latest progress on applications of PGPR in food products is described. Current studies have revealed the complex structure of PGPR. Besides, recent research has focused on the quantitative determination of the composition of PGPR and the quantification of the PGPR concentration in foods. However, research on the quantitative determination of the (poly)glycerol composition of PGPR and of the individual molecular species present in PGPR is still limited. Some natural water- or oil-soluble surfactants (e.g., proteins or lecithin) have been proven to enable the partial replacement of PGPR in W/O emulsions. Additionally, water-dispersible phytosterol particles and lecithin have been successfully used as a substitute of PGPR to create stable W/O emulsions.
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Affiliation(s)
- Chunxia Su
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Bruno De Meulenaer
- nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Liu D, Van Paepeghem C, Sierens J, Narimisa M, Nikiforov A, De Geyter N, Demeestere K, De Meulenaer B. Impact of Nonthermal Plasma on Lipid Oxidation from the Perspective of Plasma Treatment Parameters and Plasma Species: Identification of Key Reactive Species. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14057-14067. [PMID: 37723886 DOI: 10.1021/acs.jafc.3c03706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/20/2023]
Abstract
Nonthermal plasma is a mild processing technology for food preservation. Its impact on lipid oxidation was investigated in this study. Stripped methylesters were considered as a basic lipid model system and were treated by a multihollow surface dielectric barrier discharge. In dry air plasma, O3, ·NO2, ·NO3, and 1O2 were identified as the main reactive species reaching the sample surface. Treatment time was the most prominent parameter affecting lipid oxidation, followed by the (specific) power input and the plasma-sample distance. In humid air plasma, less O3 was detected, but ONOOH and O2NOOH were generated and presumed to play a role in lipid oxidation. Ozone mainly resulted in the formation of carbonyl substances via the trioxolane pathway, while reactive nitrogen species (i.e., ·NO2, ·NO3, ONOOH, and O2NOOH) led to the formation of hydroperoxides. The impact of short-living radicals (e.g., ·O, ·N, ·OH, and ·OOH) was restricted in general, since they dissipated too fast to reach the sample.·NO, HNO3, H2O2, and UV radiation did not induce lipid oxidation. All the reactive species identified in this study were associated with the presence of O2 in the input gas.
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Affiliation(s)
- Danyang Liu
- Research Group NutriFOODchem, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Charlie Van Paepeghem
- Research Group NutriFOODchem, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Joke Sierens
- Research Group NutriFOODchem, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Mehrnoush Narimisa
- Research Unit Plasma Technology (RUPT), Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, 9000 Ghent, Belgium
| | - Anton Nikiforov
- Research Unit Plasma Technology (RUPT), Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, 9000 Ghent, Belgium
| | - Nathalie De Geyter
- Research Unit Plasma Technology (RUPT), Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, 9000 Ghent, Belgium
| | - Kristof Demeestere
- Research Group EnVOC, Department of Green Chemistry and Technology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Bruno De Meulenaer
- Research Group NutriFOODchem, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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