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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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2
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Beltrame G, Ahonen E, Damerau A, Gudmundsson HG, Haraldsson GG, Linderborg KM. Lipid Structure Influences the Digestion and Oxidation Behavior of Docosahexaenoic and Eicosapentaenoic Acids in the Simulated Digestion System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37338276 DOI: 10.1021/acs.jafc.3c02207] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/21/2023]
Abstract
Omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are essential for human health but prone to oxidation. While esterification location is known to influence the stability of omega-3 in triacylglycerols (TAGs) in oxidation trials, their oxidative behavior in the gastrointestinal tract is unknown. Synthesized ABA- and AAB-type TAGs containing DHA and EPA were submitted to static in vitro digestion for the first time. Tridocosahexaenoin and DHA as ethyl esters were similarly digested. Digesta were analyzed by gas chromatography, liquid chromatography-mass spectrometry, and nuclear magnetic resonance spectroscopy. Besides the formation of di- and monoacylglycerols, degradation of hydroperoxides was detected in ABA- and AAB-type TAGs, whereas oxygenated species increased in tridocosahexaenoin. Ethyl esters were mainly unaffected. EPA was expectedly less susceptible to oxidation prior to and during the digestion process, particularly in sn-2. These results are relevant for the production of tailored omega-3 structures to be used as supplements or ingredients.
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Affiliation(s)
- Gabriele Beltrame
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Eija Ahonen
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Annelie Damerau
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | | | | | - Kaisa M Linderborg
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
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3
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Damerau A, Ahonen E, Kortesniemi M, Gudmundsson HG, Yang B, Haraldsson GG, Linderborg KM. Docosahexaenoic acid in regio- and enantiopure triacylglycerols: Oxidative stability and influence of chiral antioxidant. Food Chem 2023; 402:134271. [DOI: 10.1016/j.foodchem.2022.134271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 08/01/2022] [Accepted: 09/12/2022] [Indexed: 10/14/2022]
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Ogasawara S, Ogawa S, Yamamoto Y, Hara S. Enzymatic Preparation and Oxidative Stability of Human Milk Fat Substitute Containing Polyunsaturated Fatty Acid Located at sn-2 Position. J Oleo Sci 2020; 69:825-835. [PMID: 32641606 DOI: 10.5650/jos.ess19332] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The development of human milk fat substitutes (HMFSs), rich in palmitic acid (16:0) at the sn-2 position of triacylglycerol (TAG) and rich in unsaturated fatty acids (FAs) (oleic acid, 18:1 and linoleic acid, 18:2) at the sn-1(3) positions, has gained popularity. In this study, HMFSs containing polyunsaturated fatty acids (PUFAs) predominantly at the sn-2 position were prepared, and their oxidation stabilities were compared. First, a non-PUFA-containing HMFS (NP-HMFS) was produced by enzymatic reactions using Novozyme® 435 and Lipozyme® RM-IM as the enzymes and lard as the raw material. Second, HMFSs, containing 10 % PUFA at the sn-2 or sn-1(3) position, were individually prepared by enzymatic reactions using lard and fish oil as raw materials. Here, sn-2-PUFA-monoacylglycerol (MAG) was extracted from the reaction solution using a mixture of hexane and ethanol/water (70:30, v/v) to produce high-purity sn-2-PUFA-MAG with 78.1 % yield. For the PUFA-containing HMFS substrates, comparable oxidation stability was confirmed by an auto-oxidation test. Finally, HMFSs containing 10 % or 2 % sn-1,3-18:1-sn-2-PUFA-TAG species were prepared by enzymatic reactions and subsequent physical blending. The oxidative stability of sn-1,3-18:1-sn-2-PUFA-HMFS was two-fold higher than that of 1/2/3-PUFA-HMFS in which each PUFA was located without stereospecific limitations in TAG. The removal of PUFA-TAG molecular species with higher concentrations of unsaturated units had a significant effect. In addition, the oxidation stability increased with the addition of tocopherol as an antioxidant. Thus, the combined use of two strategies, that is, the removal of PUFA-TAG molecular species with high concentrations of unsaturated units and the addition of antioxidants, would provide a PUFA-containing HMFS substrate with high oxidative stability.
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Affiliation(s)
- Shin Ogasawara
- Department of Materials and Life Science, Faculty of Science and Technology, Seikei University
| | - Shigesaburo Ogawa
- Department of Materials and Life Science, Faculty of Science and Technology, Seikei University
| | - Yukihiro Yamamoto
- Department of Life Sciences, Faculty of Science and Technology, Prefectural University of Hiroshima
| | - Setsuko Hara
- Department of Materials and Life Science, Faculty of Science and Technology, Seikei University
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5
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Studied of Prunus serotine oil extracted by cold pressing and antioxidant effect of P. longiflora essential oil. Journal of Food Science and Technology 2020; 58:1420-1429. [PMID: 33746270 DOI: 10.1007/s13197-020-04653-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/22/2020] [Accepted: 07/15/2020] [Indexed: 01/29/2023]
Abstract
Prunus serotine oil, was extracted from the seeds without shells, resulting in an oil yield of 23.41 ± 3.62%. Through GC it was shown that 52.38% of the total fatty acids present in the oil were polyunsaturated fatty acids. The fatty acids profile presented in the P. serotine oil were oleic (41.42%), linoleic (26.97%) and α-eleostearic acid (25.33%). It had a high concentration of total phenols (221 ± 15.85 mg as gallic acid equivalents/kg oil) and flavonoids (0.77 ± 0.01 mg catechin equivalents/kg oil). The antiradical activity was 31.52 ± 2.71% and 12.94 ± 0.67% of radical inhibition for colorimetric methods using ABTS [2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)] and DPPH (2,2-diphenyl-1-picrylhydrazyl), respectively. The activity inhibition was 2.3 (ABTS) and 1.8 (DPPH) times higher, respectively, than the ones of Prunus dulcis oil. Lipid oxidation showed that at day nine, P. serotine oil has it maximum hydroperoxide production through two methods (hydroperoxide and MDA). Three oregano fractions were added (code: 642, 655 and A01) as natural antioxidants at four different concentrations (3000, 300, 30 and 3 ppm) each one, to extend its shelf life. Fraction 642 managed to extend its shelf life until day 30 (30 °C ± 2 °C), in both methodologies. The fraction 642 at 3 ppm, controls the production of hydroperoxide formation. Resulting in values of 3.65 µM equivalents of cumene hydroperoxide/kg of oil and 10.29 µM equivalents of 1,1,3,3-Tetraethoxypropane/kg of oil, decreasing by 3.2 times the peroxide formation with respect to P. serotine oil without leaving a Poliomintha longiflora fraction.
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Fauziah RR, Ogita S, Yoshino T, Yamamoto Y. Effect of Molecular Form of Conjugated Linoleic Acid on Oxidative Stability : Comparison of Triacylglycerol and Phosphatidylcholine Form. J Oleo Sci 2020; 69:801-807. [PMID: 32641609 DOI: 10.5650/jos.ess20028] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The health benefits of conjugated linoleic acid (CLA), a functional lipid with anti-cancer, anti-obesity, and hypotensive activity, have garnered increasing attention. The current study was conducted to determine the oxidative stability of CLA in the form of triacylglycerol (CLA-TAG) and phosphatidylcholine (CLA-PC) at the sn-2 position. Oxidation was performed at 30°C or 40°C in the dark. Hydroperoxides, as the primary oxidation products, were analyzed using diphenyl-1-pyrenylphosphine. Thiobarbituric acid reactive substances (TBARS) and volatile compounds were monitored as secondary oxidation products. The results suggest that CLA-PC was more stable against oxidation than CLA-TAG from the perspective of suppression of the generation of hydroperoxides and TBARS. However, CLA-PC produced more volatile compounds than CLA-TAG. We suggest that choline was released during the oxidation of CLA-PC, and acted as an antioxidant. The ensuing reaction between choline and hydroperoxide induced the generation of volatile compounds such as pentanal, hexanal, and heptanal.
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Affiliation(s)
- Riska Rian Fauziah
- Faculty of Life and Environmental Science, Prefectural University of Hiroshima.,Faculty of Agricultural Technology, University of Jember
| | - Shinjiro Ogita
- Faculty of Life and Environmental Science, Prefectural University of Hiroshima
| | - Tomoyuki Yoshino
- Faculty of Life and Environmental Science, Prefectural University of Hiroshima
| | - Yukihiro Yamamoto
- Faculty of Life and Environmental Science, Prefectural University of Hiroshima
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Ogawa S, Endo A, Kitahara N, Yamagishi T, Aoyagi S, Hara S. Factors determining the reaction temperature of the solvent-free enzymatic synthesis of trehalose esters. Carbohydr Res 2019; 482:107739. [PMID: 31288124 DOI: 10.1016/j.carres.2019.06.018] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 06/14/2019] [Accepted: 06/30/2019] [Indexed: 10/26/2022]
Abstract
Solvent-free synthesis encourages the design of processes and products that reduce the use and generation of hazardous chemicals. Given the importance of developing greener methodologies, we sought to determine the factors influencing the reaction temperature required for solvent-free, enzymatic synthesis of sugar esters such as trehalose (TRE) esters, using Novozyme 435 as the enzyme catalyst. The use of lauric acid (La) and ethyl laurate (LaEt) as acyl donors did not affect the activation temperature for the generation of trehalose diesters (TDEs), despite the differences in corresponding by-products (water and ethanol). However, when glucose (GLU) and La were employed as reaction substrates as a comparison, glucose monoester (GME) generation readily occurred at much lower temperatures than with the TRE esters, even without a water collection device. Moreover, when the glass transition temperature (Tg) of the sugar substrates increased, a higher reaction temperature was required. These results suggest that while the activation temperature of the reaction did not correlate with the boiling point of the by-product, it did correlate with the glass transition temperature (Tg) of the trehalose substrates. Thus, our work demonstrates the importance of the physical state of amorphous matrices in determining the optimal reaction temperature of a solvent-free sugar synthesis.
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Affiliation(s)
- Shigesaburo Ogawa
- Department of Materials and Life Science, Faculty of Science and Technology, Seikei University, 3-3-1 Kichijoji Kitamachi, Musashino-shi, Tokyo, 180-8633, Japan.
| | - Ayano Endo
- Department of Materials and Life Science, Faculty of Science and Technology, Seikei University, 3-3-1 Kichijoji Kitamachi, Musashino-shi, Tokyo, 180-8633, Japan
| | - Naoki Kitahara
- Department of Materials and Life Science, Faculty of Science and Technology, Seikei University, 3-3-1 Kichijoji Kitamachi, Musashino-shi, Tokyo, 180-8633, Japan
| | - Takayuki Yamagishi
- Department of Materials and Life Science, Faculty of Science and Technology, Seikei University, 3-3-1 Kichijoji Kitamachi, Musashino-shi, Tokyo, 180-8633, Japan
| | - Satoka Aoyagi
- Department of Materials and Life Science, Faculty of Science and Technology, Seikei University, 3-3-1 Kichijoji Kitamachi, Musashino-shi, Tokyo, 180-8633, Japan
| | - Setsuko Hara
- Department of Materials and Life Science, Faculty of Science and Technology, Seikei University, 3-3-1 Kichijoji Kitamachi, Musashino-shi, Tokyo, 180-8633, Japan
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8
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Cheng C, Wang D, Xia H, Wang F, Yang X, Pan D, Wang S, Yang L, Lu H, Shu G, He Y, Xie Y, Sun G, Yang Y. A comparative study of the effects of palm olein, cocoa butter and extra virgin olive oil on lipid profile, including low-density lipoprotein subfractions in young healthy Chinese people. Int J Food Sci Nutr 2018; 70:355-366. [PMID: 30160543 DOI: 10.1080/09637486.2018.1504009] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
The aim of this study is to investigate the effects of palm olein (POL), cocoa butter (CB) and extra virgin olive oil (EVOO) on the lipid profile and low-density lipoprotein subfractions in a young, healthy Chinese population. After screening, 72 subjects were randomly assigned to three groups, and an 18-week randomized crossover trial was conducted. The first phase was a 2-week run-in period, followed by three phases of the 4-week experimental periods with a 2-week washout period between experimental periods. Three groups of subjects alternately consumed a Chinese diet enriched with the different test oils. The various indices of subjects were collected before and after each experimental period. Sixty-seven subjects completed the study, and there were no significant differences in conventional indices amongst the three groups at the beginning of the three experimental periods (p > .05). Each test oil accounted for approximately 40% of total fat intake and approximately 11.3% of the total energy supply. After controlling for dietary interventions, only the serum triglyceride level of the POL-Diet was significantly lower than that of the EVOO-Diet (p = .034), and most indices did not significantly differ amongst the three test oil diets (p > .05). POL, CB and EVOO have almost identical effects on serum lipids.
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Affiliation(s)
- Chen Cheng
- a Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health , Southeast University , Nanjing , P.R. China
| | - Di Wang
- a Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health , Southeast University , Nanjing , P.R. China
| | - Hui Xia
- a Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health , Southeast University , Nanjing , P.R. China
| | - Feng Wang
- a Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health , Southeast University , Nanjing , P.R. China
| | - Xian Yang
- a Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health , Southeast University , Nanjing , P.R. China
| | - Da Pan
- a Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health , Southeast University , Nanjing , P.R. China
| | - Shaokang Wang
- a Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health , Southeast University , Nanjing , P.R. China
| | - Ligang Yang
- a Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health , Southeast University , Nanjing , P.R. China
| | - Huixia Lu
- b Department of Laboratory , Zhongda Hospital Affiliated to Southeast University , Nanjing , P.R. China
| | - Guofang Shu
- b Department of Laboratory , Zhongda Hospital Affiliated to Southeast University , Nanjing , P.R. China
| | - Yaqiong He
- b Department of Laboratory , Zhongda Hospital Affiliated to Southeast University , Nanjing , P.R. China
| | - Yulan Xie
- c Department of Preventive Care , Zhongda Hospital Affiliated to Southeast University , Nanjing , P.R. China
| | - Guiju Sun
- a Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health , Southeast University , Nanjing , P.R. China
| | - Yuexin Yang
- d National Institute for Nutrition and Health , Chinese Centre for Disease Control and Prevention , Beijing , P.R. China
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Yamamoto Y, Yoshida H, Nagai T, Hara S. Preparation of Chiral Triacylglycerols, sn-POO and sn-OOP, via Lipase-mediated Acidolysis Reaction. J Oleo Sci 2018; 67:207-214. [DOI: 10.5650/jos.ess17149] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Yukihiro Yamamoto
- Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima
| | | | | | - Setsuko Hara
- Faculty of Science and Technology, Seikei University
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10
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Dote S, Yamamoto Y, Hara S. Effects of Triacylglycerol Molecular Species on the Oxidation Behavior of Oils Containing α-Linolenic Acid. J Oleo Sci 2016; 65:193-9. [DOI: 10.5650/jos.ess15272] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Shinsuke Dote
- Faculty of Science and Technology, Seikei University
| | - Yukihiro Yamamoto
- Faculty of Science and Technology, Seikei University
- Present address, Faculty of Life and Environmental Science, Prefectural University of Hiroshima
| | - Setsuko Hara
- Faculty of Science and Technology, Seikei University
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Characterization of Shrimp Oil from Pandalus borealis by High Performance Liquid Chromatography and High Resolution Mass Spectrometry. Mar Drugs 2015; 13:3849-76. [PMID: 26096274 PMCID: PMC4483660 DOI: 10.3390/md13063849] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Revised: 06/02/2015] [Accepted: 06/02/2015] [Indexed: 11/30/2022] Open
Abstract
Northern shrimp (Pandalus borealis) oil, which is rich in omega-3 fatty acids, was recovered from the cooking water of shrimp processing facilities. The oil contains significant amounts of omega-3 fatty acids in triglyceride form, along with substantial long-chain monounsaturated fatty acids (MUFAs). It also features natural isomeric forms of astaxanthin, a nutritional carotenoid, which gives the oil a brilliant red color. As part of our efforts in developing value added products from waste streams of the seafood processing industry, we present in this paper a comprehensive characterization of the triacylglycerols (TAGs) and astaxanthin esters that predominate in the shrimp oil by using HPLC-HRMS and MS/MS, as well as 13C-NMR. This approach, in combination with FAME analysis, offers direct characterization of fatty acid molecules in their intact forms, including the distribution of regioisomers in TAGs. The information is important for the standardization and quality control, as well as for differentiation of composition features of shrimp oil, which could be sold as an ingredient in health supplements and functional foods.
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Kotani K, Yamamoto Y, Hara S. Enzymatic Preparation of Human Milk Fat Substitutes and Their Oxidation Stability. J Oleo Sci 2015; 64:275-81. [DOI: 10.5650/jos.ess14254] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
| | | | - Setsuko Hara
- Faculty of Science and Technology, Seikei University
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