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Irankunda R, Bjørlie M, Yesiltas B, Muhr L, Canabady-Rochelle L, Jacobsen C. Evaluation of primary and secondary oxidation products in fish oil-in-water emulsions: Effect of metal-complexing peptides and protein hydrolysates. Food Chem 2024; 439:138042. [PMID: 38100881 DOI: 10.1016/j.foodchem.2023.138042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 10/10/2023] [Accepted: 11/17/2023] [Indexed: 12/17/2023]
Abstract
A novel approach consisting of preselection of peptides using bioinformatics tool followed by final selection using Surface Plasmon Resonance (SPR) - an efficient technique to investigate metal complexing properties of peptides/hydrolysates - was developed. Selected pea hydrolysates and synthetic metal chelating peptides potentially present in pea hydrolysates were investigated for their ability to inhibit the lipid oxidation in emulsions composed of 5 % w/w fish oil and stabilized with Tween® 20. Results indicated that addition of peptides/hydrolysates did not impact the physical stability of emulsions and led to lower level of lipid hydroperoxides. Moreover, peptide KGKSR inhibited the generation of 1-penten-3-ol and hexanal to the same level as ethylenediaminetetraacetic acid (EDTA) did and the formation of 2 ethyl-furan was lower than when EDTA was added. Peptide GRHRQKHS showed same concentration of hexanal as EDTA thus confirming efficacy of using SPR for selecting peptides/hydrolysates to use as antioxidants in emulsions.
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Affiliation(s)
| | - Mads Bjørlie
- Technical University of Denmark, Lyngby, Denmark.
| | | | - Laurence Muhr
- Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France.
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2
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Ghelichi S, Sørensen ADM, Hajfathalian M, Jacobsen C. Effect of Post-Extraction Ultrasonication on Compositional Features and Antioxidant Activities of Enzymatic/Alkaline Extracts of Palmaria palmata. Mar Drugs 2024; 22:179. [PMID: 38667796 PMCID: PMC11050976 DOI: 10.3390/md22040179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 04/15/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
Palmaria palmata is a viable source of nutrients with bioactive properties. The present study determined the potential role of post-extraction ultrasonication on some compositional features and antioxidant properties of enzymatic/alkaline extracts of P. palmata (EAEP). No significant difference was detected in terms of protein content and recovery, as well as the amino acid composition of the extracts. The nitrogen-to-protein conversion factor of 5 was found to be too high for the seaweed and EAEP. The extracts sonicated by bath for 10 min and not sonicated showed the highest and lowest total phenolic contents (p < 0.05), respectively. The highest radical scavenging and lowest metal-chelating activities were observed for the non-sonicated sample, as evidenced by IC50 values. The extract sonicated by bath for 10 min showed the most favorable in vitro antioxidant properties since its radical scavenging was not significantly different from that of the not-sonicated sample (p > 0.05). In contrast, its metal-chelating activity was significantly higher (p < 0.05). To conclude, post-extraction ultrasonication by an ultrasonic bath for 10 min is recommended to increase phenolic content and improve the antioxidant properties of EAEP.
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Affiliation(s)
| | | | | | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (S.G.); (A.-D.M.S.); (M.H.)
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3
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Jensen MB, Jakobsen J, Jacobsen C, Sloth JJ, Ibarruri J, Bald C, Iñarra B, Bøknæs N, Sørensen ADM. Content and Bioaccessibility of Minerals and Proteins in Fish-Bone Containing Side-Streams from Seafood Industries. Mar Drugs 2024; 22:162. [PMID: 38667779 PMCID: PMC11051196 DOI: 10.3390/md22040162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
With the aim to upcycle fish side-streams, enzymatic hydrolysis is often applied to produce protein hydrolysates with bioactive properties or just as a protein source for food and feed. However, the production of hydrolysates generates a side-stream. For underutilized fish and fish backbone this side-stream will contain fish bones and make it rich in minerals. The aim of this study was to assess the relative bioaccessibility (using the standardized in vitro model INFOGEST 2.0) of minerals in a dietary supplement compared to bone powder generated after enzymatic hydrolysis of three different fish side-streams: undersized whole hake, cod and salmon backbones consisting of insoluble protein and bones. Differences in the bioaccessibility of protein between the powders were also investigated. The enzyme hydrolysis was carried out using different enzymes and hydrolysis conditions for the different fish side-streams. The content and bioaccessibility of protein and the minerals phosphorus (P), calcium (Ca), potassium (K) and magnesium (Mg) were measured to evaluate the potential of the powder as an ingredient in, e.g., dietary supplements. The bone powders contained bioaccessible proteins and minerals. Thus, new side-streams generated from enzymatic hydrolysis can have possible applications in the food sector due to bioaccessible proteins and minerals.
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Affiliation(s)
- Marie Bagge Jensen
- DTU Food, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (J.J.); (J.J.S.); (A.-D.M.S.)
| | - Jette Jakobsen
- DTU Food, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (J.J.); (J.J.S.); (A.-D.M.S.)
| | - Charlotte Jacobsen
- DTU Food, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (J.J.); (J.J.S.); (A.-D.M.S.)
| | - Jens J. Sloth
- DTU Food, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (J.J.); (J.J.S.); (A.-D.M.S.)
| | - Jone Ibarruri
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio-Bizkaia, Spain; (J.I.); (C.B.); (B.I.)
| | - Carlos Bald
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio-Bizkaia, Spain; (J.I.); (C.B.); (B.I.)
| | - Bruno Iñarra
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio-Bizkaia, Spain; (J.I.); (C.B.); (B.I.)
| | | | - Ann-Dorit Moltke Sørensen
- DTU Food, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (J.J.); (J.J.S.); (A.-D.M.S.)
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Sedó Molina GE, Shetty R, Jacobsen C, Duedahl-Olesen L, Hansen EB, Bang-Berthelsen CH. Synergistic effect of the coculture of Leuconostoc pseudomesenteroides and Lactococcus lactis, isolated from honeybees, on the generation of plant-based dairy alternatives based on soy, pea, oat, and potato drinks. Food Microbiol 2024; 118:104427. [PMID: 38049267 DOI: 10.1016/j.fm.2023.104427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 11/07/2023] [Accepted: 11/13/2023] [Indexed: 12/06/2023]
Abstract
The production of plant-based dairy alternatives has been majorly focused on the improvement of sensorial, technological and nutritional properties, to be able to mimic and replace milk-based fermented products. The presence of off-flavours and antinutrients, the lack of production of dairy-like flavours or the metabolic inaccessibility of plant proteins are some of the challenges to overcome to generate plant-based dairy alternatives. However, in the present study, it is demonstrated how the synergistic effect of two LAB strains, when cocultured, can simultaneously solve those challenges when fermenting in four different plant-based raw materials: soy, pea, oat, and potato drinks (SPOP). The fermentation was performed through the mono- and co-culture of the two LAB strains isolated from Apis mellifera (honeybee): Leuconostoc pseudomesenteroides NFICC 2004 and Lactococcus lactis NFICC 2005. Firstly, the coculture of both strains demonstrated to increase the acidification rate of the four plant matrices. Moreover, L. pseudomesenteroides (LP) demonstrated to in situ produce high concentrations of mannitol when fructose was present as C-source. Furthermore, L. pseudomesenteroides, which encoded for PII-proteinase, demonstrated to break down SPOP proteins, releasing free amino acids that were used by L.lactis (LL) for growth and metabolism. Lastly, the analysis of their co-metabolic volatile performance showed the principal ability of removal of the main off-flavours found in SPOP, such as hexanal, 1-octen-3-ol, 2-pentylfuran, pentanal, octanal, heptanal, and nonanal, mainly led by L. pseudomesenteroides, as well as the production of dairy-like flavours, such as diacetyl and 3-methyl-1-butanol, triggered by L. lactis metabolism. Overall, these findings endorsed the use of honeybee isolated strains as starter cultures, demonstrated the potential of coupling genotypes and phenotypes of multiple strains to improve the organoleptic properties suggesting a potential of combining plant-based matrices for the generation of future high-quality plant-based dairy alternatives.
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Affiliation(s)
- Guillermo Eduardo Sedó Molina
- Research Group for Microbial Biotechnology and Biorefining, National Food Institute, Technical University of Denmark, Denmark
| | - Radhakrishna Shetty
- Research Group for Microbial Biotechnology and Biorefining, National Food Institute, Technical University of Denmark, Denmark
| | - Charlotte Jacobsen
- Research Group for Bioactives - Analysis and Application, National Food Institute, Technical University of Denmark, Denmark
| | - Lene Duedahl-Olesen
- Research Group for Analytical Food Chemistry, National Food Institute, Technical University of Denmark, Denmark
| | - Egon Bech Hansen
- Research Group for Gut, Microbes and Health, National Food Institute, Technical University of Denmark, Denmark
| | - Claus Heiner Bang-Berthelsen
- Research Group for Microbial Biotechnology and Biorefining, National Food Institute, Technical University of Denmark, Denmark.
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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] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [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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Rahmani-Manglano NE, Guadix EM, Yesiltas B, Prieto C, Lagaron JM, Jacobsen C, García-Moreno PJ. Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing. Food Chem 2024; 431:137157. [PMID: 37611360 DOI: 10.1016/j.foodchem.2023.137157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 08/02/2023] [Accepted: 08/13/2023] [Indexed: 08/25/2023]
Abstract
The influence of the encapsulation technology (spray-drying, mono- or coaxial electrospraying assisted by pressurized gas, EAPG) and the oil load (13, 26 or 39 wt%) on the oxidative stability of: i) fish oil-loaded capsules, and ii) capsule-fortified salad dressings were investigated. The highest encapsulation efficiency (EE > 83%) was achieved by the emulsion-based encapsulation methods (e.g., spray-drying and monoaxial EAPG), irrespective of the oil load. Nonetheless, monoaxially EAPG capsules were the most oxidized during storage due to their increased surface-to-volume ratio. On the contrary, non-emulsion-based coaxial EAPG resulted in low lipid oxidation after processing and subsequent storage. The oxidative stability of the capsule-fortified salad dressings correlated well with that of the encapsulates, with the dressing fortified with the coaxially EAPG capsules showing significantly lower levels of oxidation. Our results show that the fortification approach (e.g., emulsion or non-emulsion-based delivery systems) significantly influenced the oxidative stability of the enriched food matrix.
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Affiliation(s)
| | - Emilia M Guadix
- Department of Chemical Engineering, University of Granada, Granada, Spain
| | - Betül Yesiltas
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Cristina Prieto
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Valencia, Spain
| | - Jose M Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Valencia, Spain
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
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Sørensen ADM, Wu H, Hyldig G, Bøknæs N, Mejlholm O, Undeland I, Jacobsen C. Oxidative Stability of Side-Streams from Cod Filleting-Effect of Antioxidant Dipping and Low-Temperature Storage. Mar Drugs 2023; 21:591. [PMID: 37999415 PMCID: PMC10671878 DOI: 10.3390/md21110591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 11/06/2023] [Accepted: 11/09/2023] [Indexed: 11/25/2023] Open
Abstract
Currently, side-streams (e.g., head, backbone, tail, and intestines) generated in the fish processing industry often end up as low-value products for feed applications or even as waste. In order to upcycle such side-streams, they need to be preserved to avoid oxidative degradation of the lipids between the generation point and the valorization plant. In the cod filleting industry, three main solid side-streams: viscera, heads, and backbones, are obtained. Hence, this study aimed to identify the most efficient antioxidant for preserving the cod side-streams using a dipping-based strategy prior to pre-valorization storage at low temperatures (ice and frozen storage). The dipping solutions evaluated contained: (i) a lipophilic rosemary extract (0.05% and 0.2% in 0.9% NaCl), (ii) Duralox MANC (a mixture of rosemary extract, ascorbic acid, tocopherols, and citric acid; 2% in 0.9% NaCl), and (iii) NaCl (0.9%) w/w solution. One group was not dipped. No dipping and dipping in NaCl were included as controls. The results showed a positive effect of dipping with solutions containing antioxidants as measured by peroxide value (PV), TBA-reactive substances (TBARS), and sensory profiling, e.g., rancid odor. Moreover, the oxidative stability increased with decreased storage temperature. The cod side-streams were in general most efficiently preserved by Duralox MANC, followed by the lipophilic rosemary extract (0.2%), compared to no dipping and dipping in NaCl solution and the lower concentration of the lipophilic rosemary extract (0.05%). The efficiency of the antioxidant treatments was independent of the side-stream fraction and storage temperature. Thus, using antioxidant dipping combined with low temperature storage is an efficient preservation method for maintaining the quality of the lipids in cod solid side-streams during their pre-valorization storage.
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Affiliation(s)
| | - Haizhou Wu
- Food and Nutrition Science, Department of Life Sciences (LIFE), Chalmers University of Technology, 41296 Gothenburg, Sweden
| | - Grethe Hyldig
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark (C.J.)
| | | | | | - Ingrid Undeland
- Food and Nutrition Science, Department of Life Sciences (LIFE), Chalmers University of Technology, 41296 Gothenburg, Sweden
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark (C.J.)
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Coque J, Jacobsen C, Forghani B, Meyer A, Jakobsen G, Sloth JJ, Sørensen ADM. Recovery of Nutrients from Cod Processing Waters. Mar Drugs 2023; 21:558. [PMID: 37999382 PMCID: PMC10672049 DOI: 10.3390/md21110558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 10/13/2023] [Accepted: 10/18/2023] [Indexed: 11/25/2023] Open
Abstract
Liquid side-streams from food industries can be processed and used in food applications and contribute to reduce the environmental footprint of industries. The goal of this study was to evaluate the effectiveness and applicability of protein and phosphorus separation processes, namely microfiltration, ultrafiltration and flocculation, using protein-rich process waters with low (LS) and high (HS) salt content from the processing of salted cod (Gadus morhua). The application of different flocculants (chitosan lactate and Levasil RD442) were evaluated at different concentrations and maturation periods (0, 1 or 3 h). The results showed that different flocculation treatments resulted in different recoveries of the nutrients from LS and HS. Proteins in LS could be most efficiently recovered by using Levasil RD442 0.25% and no maturation period (51.4%), while phosphorus was most efficiently recovered when using Levasil RD442 1.23% and a maturation period of 1 h (34.7%). For HS, most of its protein was recovered using Levasil RD442 1.23% and a maturation period of 1 h (51.8%), while phosphorus was recovered the most using Levasil 1.23% and no maturation period (47.1%). The salt contents allowed interactions through intermolecular forces with Levasil RD442. The ultrafiltration method was effective on HS since it recovered higher percentages of nutrients in the retentate phase (57% of the protein and 46% of the phosphorus) compared to LS.
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Affiliation(s)
- Jorge Coque
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
| | - Bita Forghani
- Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology, 41296 Gothenburg, Sweden;
| | | | | | - Jens J. Sloth
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
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Zong L, Zhang Y, Shao Z, Ljubic A, Jacobsen C, Gao R, Eser BE, Wang Y, Guo Z. Selective and Sustainable Production of Sub-terminal Hydroxy Fatty Acids by a Self-Sufficient CYP102 Enzyme from Bacillus Amyloliquefaciens. Chembiochem 2023; 24:e202300368. [PMID: 37406107 DOI: 10.1002/cbic.202300368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/05/2023] [Accepted: 07/05/2023] [Indexed: 07/07/2023]
Abstract
Enzymatic hydroxylation of fatty acids by Cytochrome P450s (CYPs) offers an eco-friendly route to hydroxy fatty acids (HFAs), high-value oleochemicals with various applications in materials industry and with potential as bioactive compounds. However, instability and poor regioselectivity of CYPs are their main drawbacks. A newly discovered self-sufficient CYP102 enzyme, BAMF0695 from Bacillus amyloliquefaciens DSM 7, exhibits preference for hydroxylation of sub-terminal positions (ω-1, ω-2, and ω-3) of fatty acids. Our studies show that BAMF0695 has a broad temperature optimum (over 70 % of maximal enzymatic activity retained between 20 to 50 °C) and is highly thermostable (T50 >50 °C), affording excellent adaptive compatibility for bioprocesses. We further demonstrate that BAMF0695 can utilize renewable microalgae lipid as a substrate feedstock for HFA production. Moreover, through extensive site-directed and site-saturation mutagenesis, we isolated variants with high regioselectivity, a rare property for CYPs that usually generate complex regioisomer mixtures. BAMF0695 mutants were able to generate a single HFA regiosiomer (ω-1 or ω-2) with selectivities from 75 % up to 91 %, using C12 to C18 fatty acids. Overall, our results demonstrate the potential of a recent CYP and its variants for sustainable and green production of high-value HFAs.
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Affiliation(s)
- Li Zong
- Key Laboratory for Molecular Enzymology and Engineering The Ministry of Education, School of Life Science, Jilin University, Changchun, 130021, China
- Department of Biological and Chemical Engineering Faculty of Technical Sciences, Aarhus University, Gustav Wieds Vej 10, 8000, Aarhus, Denmark
| | - Yan Zhang
- Department of Biological and Chemical Engineering Faculty of Technical Sciences, Aarhus University, Gustav Wieds Vej 10, 8000, Aarhus, Denmark
| | - Zhengkang Shao
- Key Laboratory for Molecular Enzymology and Engineering The Ministry of Education, School of Life Science, Jilin University, Changchun, 130021, China
| | - Anita Ljubic
- National Food Institute, Technical University of Denmark, Kemitorvet, Building 204, 2800, Kgs. Lyngby, Denmark
- Current address: AGC Biologics, Vandtårnsvej 83, 2860, Søborg, Denmark
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Kemitorvet, Building 204, 2800, Kgs. Lyngby, Denmark
| | - Renjun Gao
- Key Laboratory for Molecular Enzymology and Engineering The Ministry of Education, School of Life Science, Jilin University, Changchun, 130021, China
| | - Bekir Engin Eser
- Department of Biological and Chemical Engineering Faculty of Technical Sciences, Aarhus University, Gustav Wieds Vej 10, 8000, Aarhus, Denmark
| | - Yingwu Wang
- Key Laboratory for Molecular Enzymology and Engineering The Ministry of Education, School of Life Science, Jilin University, Changchun, 130021, China
| | - Zheng Guo
- Department of Biological and Chemical Engineering Faculty of Technical Sciences, Aarhus University, Gustav Wieds Vej 10, 8000, Aarhus, Denmark
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Yesiltas B, García-Moreno PJ, Mikkelsen RK, Echers SG, Hansen DK, Greve-Poulsen M, Hyldig G, Hansen EB, Jacobsen C. Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream. Antioxidants (Basel) 2023; 12:1622. [PMID: 37627617 PMCID: PMC10451251 DOI: 10.3390/antiox12081622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/04/2023] [Accepted: 08/12/2023] [Indexed: 08/27/2023] Open
Abstract
This work studies the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) fractions obtained through enzymatic hydrolysis of potato protein using trypsin followed by ultrafiltration. Unfractionated (PPH1) and fractionated (PPH2 as >10 kDa, PPH3 as 10-5 kDa, PPH4 as 5-0.8 kDa, and PPH5 as <0.8 kDa) protein hydrolysates were evaluated. Pendant drop tensiometry and dilatational rheology were applied for determining the ability of PPHs to reduce interfacial tension and affect the viscoelasticity of the interfacial films at the oil-water interface. Peptides >10 kDa showed the highest ability to decrease oil-water interfacial tension. All PPH fractions predominantly provided elastic, weak, and easily stretchable interfaces. PPH2 provided a more rigid interfacial layer than the other hydrolysates. Radical scavenging and metal chelating activities of PPHs were also tested and the highest activities were provided by the unfractionated hydrolysate and the fractions with peptides >5 kDa. Furthermore, the ability of PPHs to form physically and oxidatively stable 5% fish oil-in-water emulsions (pH 7) was investigated during 8-day storage at 20 °C. Our results generally show that the fractions with peptides >5 kDa provided the highest physicochemical stability, followed by the fraction with peptides between 5 and 0.8 kDa. Lastly, promising sensory results with mostly mild attributes were obtained even at protein concentration levels that are higher than needed to obtain functional properties. The more prominent attributes (e.g., bitterness and astringency) were within an acceptable range for PPH3 and PPH4.
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Affiliation(s)
- Betül Yesiltas
- National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (R.K.M.); (G.H.); (E.B.H.)
| | | | - Rasmus K. Mikkelsen
- National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (R.K.M.); (G.H.); (E.B.H.)
| | | | | | | | - Grethe Hyldig
- National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (R.K.M.); (G.H.); (E.B.H.)
| | - Egon B. Hansen
- National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (R.K.M.); (G.H.); (E.B.H.)
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark; (R.K.M.); (G.H.); (E.B.H.)
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11
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Varona E, García-Moreno PJ, Gregersen Echers S, Olsen TH, Marcatili P, Guardiola F, Overgaard MT, Hansen EB, Jacobsen C, Yesiltas B. Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise. Food Chem 2023; 426:136498. [PMID: 37295051 DOI: 10.1016/j.foodchem.2023.136498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 05/18/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023]
Abstract
Bioinformatics tools were used to predict radical scavenging and metal chelating activities of peptides derived from abundant potato, seaweed, microbial, and spinach proteins. The antioxidant activity was evaluated in 5% oil-in-water emulsions (pH4) and best-performing peptides were tested in mayonnaise and compared with EDTA. Emulsion physical stability was intact. The peptide DDDNLVLPEVYDQD showed the highest protection against oxidation in both emulsions by retarding the formation of oxidation products and depletion of tocopherols during storage, but it was less efficient than EDTA when evaluated in mayonnaise. In low-fat emulsions, formation of hydroperoxides was reduced 4-folds after 5 days compared to control. The concentration effect of the peptide was confirmed in mayonnaise at the EDTA equimolar concentration. The second-best performing peptides were NNKWVPCLEFETEHGFVYREHH in emulsion and AGDWLIGDR in mayonnaise. In general, the peptide efficacy was higher in low-fat emulsions. Results demonstrated that peptide negative net charge was important for chelating activity.
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Affiliation(s)
- Elisa Varona
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark; Faculty of Pharmacy and Food Science, Torribera Food Science Campus, University of Barcelona, Santa Coloma de Gramenet, Spain
| | - Pedro J García-Moreno
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark; Department of Chemical Engineering, University of Granada, Spain
| | | | - Tobias H Olsen
- Department of Bio and Health Informatics, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Paolo Marcatili
- Department of Bio and Health Informatics, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Francesc Guardiola
- Faculty of Pharmacy and Food Science, Torribera Food Science Campus, University of Barcelona, Santa Coloma de Gramenet, Spain
| | - Michael T Overgaard
- Department of Chemistry and Bioscience, Aalborg University, Aalborg, Denmark
| | - Egon B Hansen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Betül Yesiltas
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark.
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12
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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13
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Chaula D, Jacobsen C, Laswai HS, Chove BE, Dalsgaard A, Mdegela R, Hyldig G. Changes in fatty acids during storage of artisanal‐processed freshwater sardines (
Rastrineobola argentea
). Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Affiliation(s)
- Davis Chaula
- Department of Food Sciences and Agro‐Processing Sokoine University of Agriculture Morogoro Tanzania
| | - Charlotte Jacobsen
- National Food Institute, Division for Food Technology Technical University of Denmark Lyngby Denmark
| | - Henry S. Laswai
- Department of Food Sciences and Agro‐Processing Sokoine University of Agriculture Morogoro Tanzania
| | - Bernard Elias Chove
- Department of Food Sciences and Agro‐Processing Sokoine University of Agriculture Morogoro Tanzania
| | - Anders Dalsgaard
- Faculty of Health and Medical Sciences, Section of Food Safety and Zoonoses, Department of Veterinary and Animal Sciences University of Copenhagen Frederiksberg C Denmark
| | - Robinson Mdegela
- College of Veterinary and Medical Sciences, Department of Veterinary Medicine and Public Health Sokoine University of Agriculture Morogoro Tanzania
| | - Grethe Hyldig
- National Food Institute, Division for Food Technology Technical University of Denmark Lyngby Denmark
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14
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Ghelichi S, Hajfathalian M, Yesiltas B, Sørensen ADM, García-Moreno PJ, Jacobsen C. Oxidation and oxidative stability in emulsions. Compr Rev Food Sci Food Saf 2023; 22:1864-1901. [PMID: 36880585 DOI: 10.1111/1541-4337.13134] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 01/27/2023] [Accepted: 02/16/2023] [Indexed: 03/08/2023]
Abstract
Emulsions are implemented in the fabrication of a wide array of foods and therefore are of great importance in food science. However, the application of emulsions in food production is restricted by two main obstacles, that is, physical and oxidative stability. The former has been comprehensively reviewed somewhere else, but our literature review indicated that there is a prominent ground for reviewing the latter across all kinds of emulsions. Therefore, the present study was formulated in order to review oxidation and oxidative stability in emulsions. In doing so, different measures to render oxidative stability to emulsions are reviewed after introducing lipid oxidation reactions and methods to measure lipid oxidation. These strategies are scrutinized in four main categories, namely storage conditions, emulsifiers, optimization of production methods, and antioxidants. Afterward, oxidation in all types of emulsions, including conventional ones (oil-in-water and water-in-oil) and uncommon emulsions in food production (oil-in-oil), is reviewed. Furthermore, the oxidation and oxidative stability of multiple emulsions, nanoemulsions, and Pickering emulsions are taken into account. Finally, oxidative processes across different parent and food emulsions were explained taking a comparative approach.
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Affiliation(s)
- Sakhi Ghelichi
- Department of Chemistry and Biochemistry Research, Daneshafzayan-e-Fardaye Giti Research and Education Co., Gorgan, Iran
| | - Mona Hajfathalian
- Young Researchers and Elite Club, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Betül Yesiltas
- National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | | | | | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Lyngby, Denmark
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15
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Glomm WR, Molesworth PP, Yesiltas B, Jacobsen C, Johnsen H. Encapsulation of salmon oil using complex coacervation: Probing the effect of gum acacia on interfacial tension, coacervation and oxidative stability. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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16
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Rahmani-Manglano NE, Guadix EM, Jacobsen C, García-Moreno PJ. Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying. Antioxidants (Basel) 2023; 12:antiox12020266. [PMID: 36829825 PMCID: PMC9952345 DOI: 10.3390/antiox12020266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/17/2023] [Accepted: 01/20/2023] [Indexed: 01/26/2023] Open
Abstract
The impact of the encapsulation technology on the oxidative stability of fish-oil-loaded capsules was investigated. The capsules (ca. 13 wt% oil load) were produced via monoaxial or coaxial electrospraying and spray-drying using low molecular weight carbohydrates as encapsulating agents (e.g., glucose syrup or maltodextrin). The use of spray-drying technology resulted in larger capsules with higher encapsulation efficiency (EE > 84%), whilst the use of electrospraying produced encapsulates in the sub-micron scale with poorer retention properties (EE < 72%). The coaxially electrosprayed capsules had the lowest EE values (EE = 53-59%), resulting in the lowest oxidative stability, although the lipid oxidation was significantly reduced by increasing the content of pullulan in the shell solution. The emulsion-based encapsulates (spray-dried and monoaxially electrosprayed capsules) presented high oxidative stability during storage, as confirmed by the low concentration of selected volatiles (e.g., (E,E)-2,4-heptadienal). Nonetheless, the monoaxially electrosprayed capsules were the most oxidized after production due to the emulsification process and the longer processing time.
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Affiliation(s)
- Nor E. Rahmani-Manglano
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
- Correspondence: (N.E.R.-M.); (P.J.G.-M.)
| | - Emilia M. Guadix
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
| | - Pedro J. García-Moreno
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
- Correspondence: (N.E.R.-M.); (P.J.G.-M.)
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17
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Gregersen Echers S, Abdul-Khalek N, Mikkelsen RK, Holdt SL, Jacobsen C, Hansen EB, Olsen TH, Sejberg JJ, Overgaard MT. Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics. Future Foods 2022. [DOI: 10.1016/j.fufo.2022.100189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
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18
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Hermund DB, Torsteinsen H, Vega J, Figueroa FL, Jacobsen C. Screening for New Cosmeceuticals from Brown Algae Fucus vesiculosus with Antioxidant and Photo-Protecting Properties. Mar Drugs 2022; 20:687. [PMID: 36355010 PMCID: PMC9697279 DOI: 10.3390/md20110687] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 10/13/2022] [Accepted: 10/28/2022] [Indexed: 01/10/2024] Open
Abstract
Phlorotannins play a role in biological functions to protect the cells against UV and oxidative damage in brown algae. We hypothesized that these compounds can function as photo-protectors and antioxidants in skin care formulations. Two types of extracts (water (FV-WE) and 67% v/v ethanol (FV-EE)) from Fucus vesiculosus were obtained with a phlorotannin content between 7-14% in dry extract. Exposure to sun light during growth was included as a factor on the phlorotannin content but did not influence the phlorotannin content. However, green colored F. vesiculosus had lower total phenolic content (TPC) (FV-WE = 6.9 g GAE 100 g-1 dw, FV-EE = 7.8 g GAE 100 g-1 dw) compared to those with a yellow/brownish color (FV-WE = 10.4-13.7 g GAE 100 g-1 dw, FV-EE = 11.2-14.0 g GAE 100 g-1 dw). UVA and UVB photo protective capabilities of the extracts through different biological effective protection factors (BEPFs) were evaluated using in vitro methods; the Mansur method for sun protection factor (SPF) and calculation of effective solar absorption radiation (%ESAR) to determine SPF and UVA protection factor (UVA-PF) of the extract and in seaweed enriched lotion. The SPF was negligible, when evaluating FV-WE in lotion (10 and 20% w/w). Moreover, %ESAR of the FV-WE showed SPF and some UVA-PF, but not enough to give sufficient SPF in lotions (10% w/w). It was concluded that the concentration of UV protecting compounds in the extracts was too low to and that further fractionation and purification of phlorotannins is needed to increase the SPF.
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Affiliation(s)
- Ditte B. Hermund
- National Food Institute, Technical University of Denmark, Kemitorvet 202, DK-2800 Kgs. Lyngby, Denmark
| | - Hanna Torsteinsen
- National Food Institute, Technical University of Denmark, Kemitorvet 202, DK-2800 Kgs. Lyngby, Denmark
| | - Julia Vega
- Instituto Universitario de Biotecnología y Desarrollo Azul (IBYDA), Departamento de Ecología, Universidad de Málaga, Campus Universitario de Teatinos s/n, 29071 Málaga, Spain
| | - Félix L. Figueroa
- Instituto Universitario de Biotecnología y Desarrollo Azul (IBYDA), Departamento de Ecología, Universidad de Málaga, Campus Universitario de Teatinos s/n, 29071 Málaga, Spain
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Kemitorvet 202, DK-2800 Kgs. Lyngby, Denmark
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19
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Jacobsen C, Volkmann I, Wedegärtner F, Harris J, Bertram B, Bambas B, Framme C. [The most serious incident-Experiences of aggression and violence in ophthalmology]. Ophthalmologie 2022; 119:937-944. [PMID: 35441852 PMCID: PMC9019538 DOI: 10.1007/s00347-022-01634-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 03/24/2022] [Accepted: 03/29/2022] [Indexed: 11/13/2022]
Abstract
BACKGROUND Experiences of aggression/violence influence job satisfaction and can have a long-term psychological and physical impact on employees. In the fall of 2018, the Professional Association of Ophthalmologists (BVA) and the German Ophthalmological Society (DOG) conducted a survey on experiences of aggression and violence. The first results were published in 2020. In the survey it was also possible to describe the most serious incident to date using free text fields, among others. METHOD All 9411 members of the DOG and BVA were given the opportunity to complete a questionnaire online in 2018 regarding aggression and violence in ophthalmology. RESULTS Overall, 253 of 1508 (16.8%) ophthalmologists participating in the survey reported their most serious incident, 46.8% of which were classified as moderate and 34.3% were related to verbal violence such as insults and threats. The most serious incident was experienced by 171 (67.6%) physicians in a practice setting, 71% were specialists at the time of the incident and 74.3% of the incidents occurred during regular working hours. The main causes were intercultural conflicts, long waiting times, problems with the allocation of appointments, excessive expectations, differences in treatment and basic aggressiveness. The offenders were male in 86.3% of cases, 15.8% of the incidents were reported to the police and 21 (8.3%) physicians issued a practice reprimand or house ban. DISCUSSION The description of the most serious incidents illustrates situations that are sometimes hard to imagine and also which incidents were considered serious. There are large subjective variations in the assessment of the incidents. Protective measures in practices and clinics are essential.
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Affiliation(s)
- C Jacobsen
- Universitätsklinik für Augenheilkunde, Medizinische Hochschule Hannover (MHH), Hannover, Deutschland.
| | - I Volkmann
- Universitätsklinik für Augenheilkunde, Medizinische Hochschule Hannover (MHH), Hannover, Deutschland
| | - F Wedegärtner
- Universitätsklinik für Psychiatrie, Sozialpsychiatrie und Psychotherapie, MHH, Hannover, Deutschland
| | - J Harris
- Berufsverband der Augenärzte Deutschlands e. V., Düsseldorf, Deutschland
| | - B Bertram
- Berufsverband der Augenärzte Deutschlands e. V., Düsseldorf, Deutschland
| | - B Bambas
- Berufsverband der Augenärzte Deutschlands e. V., Düsseldorf, Deutschland
| | - C Framme
- Universitätsklinik für Augenheilkunde, Medizinische Hochschule Hannover (MHH), Hannover, Deutschland
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20
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Getachew AT, Holdt SL, Meyer AS, Jacobsen C. Effect of Extraction Temperature on Pressurized Liquid Extraction of Bioactive Compounds from Fucus vesiculosus. Mar Drugs 2022; 20:263. [PMID: 35447936 PMCID: PMC9028048 DOI: 10.3390/md20040263] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 04/05/2022] [Accepted: 04/06/2022] [Indexed: 02/01/2023] Open
Abstract
This study was aimed at investigating the effect of low polarity water (LPW) on the extraction of bioactive compounds from Fucus vesiculosus and to examine the influence of temperature on the extraction yield, total phenolic content, crude alginate, fucoidan content, and antioxidant activity. The extractions were performed at the temperature range of 120-200 °C with 10 °C increments, and the extraction yield increased linearly with the increasing extraction temperature, with the highest yields at 170-200 °C and with the maximum extraction yield (25.99 ± 2.22%) at 190 °C. The total phenolic content also increased with increasing temperature. The extracts showed a high antioxidant activity, measured with DPPH (2,2-Diphenyl-1-picrylhydrazyl) radicals scavenging and metal-chelating activities of 0.14 mg/mL and 1.39 mg/mL, respectively. The highest yield of alginate and crude fucoidan were found at 140 °C and 160 °C, respectively. The alginate and crude fucoidan contents of the extract were 2.13% and 22.3%, respectively. This study showed that the extraction of bioactive compounds from seaweed could be selectively maximized by controlling the polarity of an environmentally friendly solvent.
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Affiliation(s)
- Adane Tilahun Getachew
- Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (A.T.G.); (S.L.H.)
| | - Susan Løvstad Holdt
- Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (A.T.G.); (S.L.H.)
| | - Anne Strunge Meyer
- Department of Biotechnology and Biomedicine, DTU Bioengineering, Technical University of Denmark, Søltofts Plads 221, 2800 Kongens Lyngby, Denmark;
| | - Charlotte Jacobsen
- Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (A.T.G.); (S.L.H.)
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21
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Hermund DB, Anagnostara I, Hou X, Mikkelsen MD, Rhein‐Knudsen N, Bjerre A, Meyer AS, Jacobsen C. Physical and oxidative stability of n‐3 delivery emulsions added seaweed‐based polysaccharide extracts from Nordic brown algae
Saccharina latissima. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ditte B. Hermund
- National Food Institute, Department of Food Technology Technical University of Denmark Kgs. Lyngby Denmark
| | - Ioanna Anagnostara
- National Food Institute, Department of Food Technology Technical University of Denmark Kgs. Lyngby Denmark
| | - Xiaoru Hou
- Danish Technological Institute Taastrup Denmark
| | - Maria Dalgaard Mikkelsen
- DTU Bioengineering, Department of Biotechnology and Biomedicine Technical University of Denmark Kgs. Lyngby Denmark
| | - Nanna Rhein‐Knudsen
- DTU Bioengineering, Department of Biotechnology and Biomedicine Technical University of Denmark Kgs. Lyngby Denmark
| | | | - Anne S. Meyer
- DTU Bioengineering, Department of Biotechnology and Biomedicine Technical University of Denmark Kgs. Lyngby Denmark
| | - Charlotte Jacobsen
- National Food Institute, Department of Food Technology Technical University of Denmark Kgs. Lyngby Denmark
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22
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Gregersen S, Kongsted ASH, Nielsen RB, Hansen SS, Lau FA, Rasmussen JB, Holdt SL, Jacobsen C. Enzymatic extraction improves intracellular protein recovery from the industrial carrageenan seaweed Eucheuma denticulatum revealed by quantitative, subcellular protein profiling: A high potential source of functional food ingredients. Food Chem X 2021; 12:100137. [PMID: 34746746 PMCID: PMC8554166 DOI: 10.1016/j.fochx.2021.100137] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Revised: 09/27/2021] [Accepted: 10/01/2021] [Indexed: 01/13/2023] Open
Abstract
Seaweeds are regarded as a sustainable source of food protein, but protein extraction is severely impaired by the complex extracellular matrix. In this work, we investigated the protein-level effects of enzymatic extraction upstream of carrageenan extraction for the industrial red seaweed Eucheuma denticulatum. Combination of quantitative proteomics and bioinformatic prediction of subcellular localization was shown to have immense potential for process evaluation; even in the case of poorly annotated species such as E. denticulatum. Applying cell wall degrading enzymes markedly improved the relative recovery of intracellular proteins compared to treatment with proteolytic enzymes or no enzymatic treatment. Moreover, results suggest that proteomics data may prove useful for characterizing amino acid composition and that length-normalization is a viable approach for relative protein quantification in non-specific analysis. Importantly, the extracts were abundant in proteins, which contained both previously verified and novel, potential bioactive peptides, highlighting their potential for application as functional food ingredients.
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Affiliation(s)
- Simon Gregersen
- Department of Chemistry and Bioscience, Aalborg University, Denmark
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23
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Queiroz LS, Casanova F, Feyissa AH, Jessen F, Ajalloueian F, Perrone IT, de Carvalho AF, Mohammadifar MA, Jacobsen C, Yesiltas B. Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly ( Hermetia illucens) Larvae Protein Concentrate. Foods 2021; 10:foods10122977. [PMID: 34945527 PMCID: PMC8701752 DOI: 10.3390/foods10122977] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/16/2021] [Accepted: 11/24/2021] [Indexed: 01/03/2023] Open
Abstract
The physical and oxidative stability of fish oil-in-water (O/W) emulsions were investigated using black soldier fly larvae (BSFL) (Hermetia illucens) protein concentrate as an emulsifier. To improve the protein extraction and the techno-functionality, defatted BSFL powder was treated with ohmic heating (BSFL-OH) and a combination of ohmic heating and ultrasound (BSFL-UOH). Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) were performed in order to characterize the secondary structure and thermal stability of all protein concentrate samples. The interfacial properties were evaluated by the pendant drop technique. The lowest interfacial tension (12.95 mN/m) after 30 min was observed for BSFL-OH. Dynamic light scattering, ζ-potential and turbiscan stability index (TSI) were used to evaluate the physical stability of emulsions. BSFL-OH showed the smallest droplet size (0.68 μm) and the best emulsion stability (TSI = 8.89). The formation of primary and secondary volatile oxidation products and consumption of tocopherols were evaluated for all emulsions, revealing that OH and ultrasound treatment did not improve oxidative stability compared to the emulsion with untreated BSFL. The results revealed the promising application of BSFL proteins as emulsifiers and the ability of ohmic heating to improve the emulsifying properties of BSFL proteins.
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Affiliation(s)
- Lucas Sales Queiroz
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, Brazil
| | - Federico Casanova
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Aberham Hailu Feyissa
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Flemming Jessen
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Fatemeh Ajalloueian
- Center for Intelligent Drug Delivery and Sensing Using Microcontainers and Nanomechanics (IDUN), Department of Health Technology, Technical University of Denmark, 2800 Kongens Lyngby, Denmark;
| | - Italo Tuler Perrone
- Departamento de Ciências Farmacêuticas, Universidade Federal de Juiz de Fora (UFJF), Rua José Lourenço Kelmer, São Pedro, Juiz de Fora 36036-900, Brazil;
| | - Antonio Fernandes de Carvalho
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, Brazil
- Correspondence: (A.F.d.C.); (B.Y.)
| | - Mohammad Amin Mohammadifar
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
| | - Betül Yesiltas
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (L.S.Q.); (F.C.); (A.H.F.); (F.J.); (M.A.M.); (C.J.)
- Correspondence: (A.F.d.C.); (B.Y.)
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Su Y, Jacobsen C. Treatment of clean in place (CIP) wastewater using microalgae: Nutrient upcycling and value-added byproducts production. Sci Total Environ 2021; 785:147337. [PMID: 33932664 DOI: 10.1016/j.scitotenv.2021.147337] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/18/2021] [Accepted: 04/20/2021] [Indexed: 06/12/2023]
Abstract
CIP wastewater is one of the major wastewater streams from the food industry, and its treatment is generally expensive, requiring a large effort to reduce its typically high nitrogen (N), and phosphorus (P) contents. Microalgae-based wastewater treatment is increasingly explored as a more sustainable alternative to the conventional methods, due to the added benefit of nutrient upcycling and value-added biomass production. For the first time, four microalgae species were used to treat CIP wastewater high in N (565.5 mg NO3--N/l) and P (98.0 mg PO43--P/l). An intermittent biomass harvesting strategy was adopted in this study to enhance the purification of CIP water and redirection of nutrients into algal biomass. Over 93 days operation, N removal efficiency was 52.1 ± 2.9%, 54.8 ± 2.5%, 50.0 ± 2.3% and 48.3 ± 0.5%, and P removal efficiency was 65.5 ± 10.0%, 79.4 ± 6.1%, 61.8 ± 2.5% and 69.1 ± 7.7% for Chlamydomonas reinhardtii, Chlorella vulgaris, Scenedesmus obliquus and wastewater borne microalgae, respectively. After the first (acclimatization) and second growth cycles, cell growth and nutrient removal slowed down but increased again after adding trace nutrients, indicating the lack of trace elements after the first two growth cycles. In the fourth and fifth batch runs, both algal growth rate and nutrient removal rate decreased despite adding trace nutrients and/or increasing light intensity, this being a consequence of the excreted soluble algal products accumulating during long-term operation. S. obliquus had the highest protein concentration of 44.5 ± 9.8% DW, while C. vulgaris accumulated the highest total lipid content (15.6 ± 0.9%, DW). In this proof-of-concept study, the cultivation of microalgae in CIP wastewater with an intermittent harvest of the accumulated algal biomass is demonstrated and it outlines the potential of microalgae to sustainably treat effluents with extremely high nutrients concentration while producing the food-grade algae biomass.
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Affiliation(s)
- Yanyan Su
- Carlsberg Research Laboratory, Bjerregaardsvej 5, 2500 Valby, Denmark.
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Kemitorvet Building 204, 2800 Kgs. Lyngby, Denmark
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Habeebullah SFK, Alagarsamy S, Arnous A, Jacobsen C. Enzymatic extraction of antioxidant ingredients from Danish seaweeds and characterization of active principles. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102292] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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27
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García-Moreno PJ, Yang J, Gregersen S, Jones NC, Berton-Carabin CC, Sagis LM, Hoffmann SV, Marcatili P, Overgaard MT, Hansen EB, Jacobsen C. The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106605] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Yesiltas B, Gregersen S, Lægsgaard L, Brinch ML, Olsen TH, Marcatili P, Overgaard MT, Hansen EB, Jacobsen C, García-Moreno PJ. Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics. Food Chem 2021; 362:130217. [PMID: 34098440 DOI: 10.1016/j.foodchem.2021.130217] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 05/16/2021] [Accepted: 05/17/2021] [Indexed: 10/21/2022]
Abstract
Global focus on sustainability has accelerated research into alternative non-animal sources of food protein and functional food ingredients. Amphiphilic peptides represent a class of promising biomolecules to replace chemical emulsifiers in food emulsions. In contrast to traditional trial-and-error enzymatic hydrolysis, this study utilizes a bottom-up approach combining quantitative proteomics, bioinformatics prediction, and functional validation to identify novel emulsifier peptides from seaweed, methanotrophic bacteria, and potatoes. In vitro functional validation reveal that all protein sources contained embedded novel emulsifier peptides comparable to or better than sodium caseinate (CAS). Thus, peptides efficiently reduced oil-water interfacial tension and generated physically stable emulsions with higher net zeta potential and smaller droplet sizes than CAS. In silico structure modelling provided further insight on peptide structure and the link to emulsifying potential. This study clearly demonstrates the potential and broad applicability of the bottom-up approach for identification of abundant and potent emulsifier peptides.
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Affiliation(s)
- Betül Yesiltas
- National Food Institute, Technical University of Denmark, Denmark.
| | - Simon Gregersen
- Department of Chemistry and Bioscience, Aalborg University, Denmark.
| | - Linea Lægsgaard
- National Food Institute, Technical University of Denmark, Denmark
| | - Maja L Brinch
- National Food Institute, Technical University of Denmark, Denmark
| | - Tobias H Olsen
- Department of Bio and Health Informatics, Technical University of Denmark, Denmark
| | - Paolo Marcatili
- Department of Bio and Health Informatics, Technical University of Denmark, Denmark
| | | | - Egon B Hansen
- National Food Institute, Technical University of Denmark, Denmark
| | | | - Pedro J García-Moreno
- National Food Institute, Technical University of Denmark, Denmark; Department of Chemical Engineering, University of Granada, Spain.
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Jacobsen C, Holdt SL. Introduction to the Special Issue: "Advance in Recovery and Application of Bioactive Compounds from Seafood". Foods 2021; 10:foods10020266. [PMID: 33525691 PMCID: PMC7912078 DOI: 10.3390/foods10020266] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Accepted: 01/20/2021] [Indexed: 11/24/2022] Open
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Jafarpour A, Gregersen S, Marciel Gomes R, Marcatili P, Hegelund Olsen T, Jacobsen C, Overgaard MT, Sørensen ADM. Biofunctionality of Enzymatically Derived Peptides from Codfish ( Gadus morhua) Frame: Bulk In Vitro Properties, Quantitative Proteomics, and Bioinformatic Prediction. Mar Drugs 2020; 18:E599. [PMID: 33260992 PMCID: PMC7759894 DOI: 10.3390/md18120599] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 11/20/2020] [Accepted: 11/24/2020] [Indexed: 12/15/2022] Open
Abstract
Protein hydrolysates show great promise as bioactive food and feed ingredients and for valorization of side-streams from e.g., the fish processing industry. We present a novel approach for hydrolysate characterization that utilizes proteomics data for calculation of weighted mean peptide properties (length, molecular weight, and charge) and peptide-level abundance estimation. Using a novel bioinformatic approach for subsequent prediction of biofunctional properties of identified peptides, we are able to provide an unprecedented, in-depth characterization. The study further characterizes bulk emulsifying, foaming, and in vitro antioxidative properties of enzymatic hydrolysates derived from cod frame by application of Alcalase and Neutrase, individually and sequentially, as well as the influence of heat pre-treatment. All hydrolysates displayed comparable or higher emulsifying activity and stability than sodium caseinate. Heat-treatment significantly increased stability but showed a negative effect on the activity and degree of hydrolysis. Lower degrees of hydrolysis resulted in significantly higher chelating activity, while the opposite was observed for radical scavenging activity. Combining peptide abundance with bioinformatic prediction, we identified several peptides that are likely linked to the observed differences in bulk emulsifying properties. The study highlights the prospects of applying proteomics and bioinformatics for hydrolysate characterization and in food protein science.
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Affiliation(s)
- Ali Jafarpour
- Research Group for Bioactives-Analysis and Application, Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (R.M.G.); (C.J.); (A.-D.M.S.)
| | - Simon Gregersen
- Section for Biotechnology, Department of Chemistry and Bioscience, Aalborg University, 9220 Aalborg, Denmark;
| | - Rocio Marciel Gomes
- Research Group for Bioactives-Analysis and Application, Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (R.M.G.); (C.J.); (A.-D.M.S.)
| | - Paolo Marcatili
- Department of Health Technology, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (P.M.); (T.H.O.)
| | - Tobias Hegelund Olsen
- Department of Health Technology, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (P.M.); (T.H.O.)
| | - Charlotte Jacobsen
- Research Group for Bioactives-Analysis and Application, Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (R.M.G.); (C.J.); (A.-D.M.S.)
| | - Michael Toft Overgaard
- Section for Biotechnology, Department of Chemistry and Bioscience, Aalborg University, 9220 Aalborg, Denmark;
| | - Ann-Dorit Moltke Sørensen
- Research Group for Bioactives-Analysis and Application, Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; (R.M.G.); (C.J.); (A.-D.M.S.)
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Padial-Domínguez M, Espejo-Carpio FJ, García-Moreno PJ, Jacobsen C, Guadix EM. Protein derived emulsifiers with antioxidant activity for stabilization of omega-3 emulsions. Food Chem 2020; 329:127148. [PMID: 32485647 DOI: 10.1016/j.foodchem.2020.127148] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 05/13/2020] [Accepted: 05/24/2020] [Indexed: 01/21/2023]
Abstract
The performance of a whey protein hydrolysate (WPH) for producing physically and chemically stable omega-3 emulsions was compared to hydrolysates obtained from other sustainable protein sources such as soy (SPH) and blue whiting (BPH). The oxidative stability of hydrolysate-stabilized emulsions was greatly influenced by their physical stability. Emulsion stabilized with BPH suffered a constant increase in droplet size and BPH was not able to prevent omega-3 oxidation, showing high concentration of volatiles. The peroxide value of SPH emulsion increased after the first day of storage, but it had a lower concentration of volatiles. In contrast, WPH-stabilized emulsion, which did not had any change in droplet size during storage, showed the highest oxidative stability. Therefore, our results confirmed that WPH is an interesting option for physical and oxidative stabilization of omega-3 emulsions, while SPH could be used in emulsions with shorter storage time such as pre-emulsions for microencapsulation of omega-3 oils.
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Affiliation(s)
| | | | | | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, DK-2800 Lyngby, Denmark
| | - Emilia M Guadix
- Department of Chemical Engineering, University of Granada, Granada, Spain
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Yesiltas B, García-Moreno PJ, Sørensen ADM, Soria Caindec AM, Hyldig G, Anankanbil S, Guo Z, Jacobsen C. Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability. Food Chem 2020; 341:128141. [PMID: 33039737 DOI: 10.1016/j.foodchem.2020.128141] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2020] [Revised: 09/16/2020] [Accepted: 09/16/2020] [Indexed: 11/25/2022]
Abstract
Enrichment of mayonnaise using delivery emulsions (DEs) containing 70% fish oil versus neat fish oil was investigated. DEs were produced with combined use of sodium caseinate, diacetyl tartaric acid esters of mono- and diglycerides (DATEM), and/or modified DATEMs with different length (C12 or C14) and covalently attached caffeic acid. Physical and oxidative stability of the mayonnaises were analyzed based on parameters including droplet size, viscosity, peroxide value, volatile compounds, and sensory properties. DEs addition to mayonnaise resulted in larger droplets and lower viscosity compared to neat fish oil. However, zeta potential was higher in mayonnaises with DEs containing DATEMs. Mayonnaise containing DATEM C14 had higher protein surface load leading to a thicker interfacial layer, lower formation of hexanal, (E)-2-hexenal, and (E)-2-heptenal as well as lower rancid odour intensity compared to mayonnaise containing DATEM and free caffeic acid, and thus benefitted from the location of the antioxidant at the interface.
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Affiliation(s)
- Betül Yesiltas
- National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | - Pedro J García-Moreno
- National Food Institute, Technical University of Denmark, Lyngby, Denmark; Department of Chemical Engineering, University of Granada, Granada, Spain
| | | | | | - Grethe Hyldig
- National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | | | - Zheng Guo
- Department of Engineering, Aarhus University, Aarhus, Denmark
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Lyngby, Denmark.
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Getachew AT, Jacobsen C, Holdt SL. Emerging Technologies for the Extraction of Marine Phenolics: Opportunities and Challenges. Mar Drugs 2020; 18:E389. [PMID: 32726930 PMCID: PMC7459876 DOI: 10.3390/md18080389] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 07/17/2020] [Accepted: 07/23/2020] [Indexed: 12/15/2022] Open
Abstract
Natural phenolic compounds are important classes of plant, microorganism, and algal secondary metabolites. They have well-documented beneficial biological activities. The marine environment is less explored than other environments but have huge potential for the discovery of new unique compounds with potential applications in, e.g., food, cosmetics, and pharmaceutical industries. To survive in a very harsh and challenging environment, marine organisms like several seaweed (macroalgae) species produce and accumulate several secondary metabolites, including marine phenolics in the cells. Traditionally, these compounds were extracted from their sample matrix using organic solvents. This conventional extraction method had several drawbacks such as a long extraction time, low extraction yield, co-extraction of other compounds, and usage of a huge volume of one or more organic solvents, which consequently results in environmental pollution. To mitigate these drawbacks, newly emerging technologies, such as enzyme-assisted extraction (EAE), microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), pressurized liquid extraction (PLE), and supercritical fluid extraction (SFE) have received huge interest from researchers around the world. Therefore, in this review, the most recent and emerging technologies are discussed for the extraction of marine phenolic compounds of interest for their antioxidant and other bioactivity in, e.g., cosmetic and food industry. Moreover, the opportunities and the bottleneck for upscaling of these technologies are also presented.
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Affiliation(s)
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Kemitorvet Building 204, 2800 Kgs Lyngby, Denmark; (A.T.G.); (S.L.H.)
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34
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Jafarpour A, Gomes RM, Gregersen S, Sloth JJ, Jacobsen C, Moltke Sørensen AD. Characterization of cod (Gadus morhua) frame composition and its valorization by enzymatic hydrolysis. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103469] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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35
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Naseri A, Marinho GS, Holdt SL, Bartela JM, Jacobsen C. Enzyme-assisted extraction and characterization of protein from red seaweed Palmaria palmata. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.101849] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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36
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Rahmani-Manglano NE, González-Sánchez I, García-Moreno PJ, Espejo-Carpio FJ, Jacobsen C, Guadix EM. Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise. Foods 2020; 9:foods9050545. [PMID: 32365987 PMCID: PMC7278592 DOI: 10.3390/foods9050545] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/20/2020] [Accepted: 04/21/2020] [Indexed: 11/16/2022] Open
Abstract
The influence of the carbohydrate-based wall matrix (glucose syrup, GS, and maltodextrin, MD21) and the storage temperature (4 °C or 25 °C) on the oxidative stability of microencapsulated fish oil was studied. The microcapsules (ca. 13 wt% oil load) were produced by spray-drying emulsions stabilized with whey protein hydrolysate (WPH), achieving high encapsulation efficiencies (>97%). Both encapsulating materials showed an increase in the oxidation rate with the storage temperature. The GS-based microcapsules presented the highest oxidative stability regardless of the storage temperature with a peroxide value (PV) of 3.49 ± 0.25 meq O2/kg oil and a content of 1-penten-3-ol of 48.06 ± 9.57 ng/g oil after six weeks of storage at 4 °C. Moreover, low-fat mayonnaise enriched with GS-based microcapsules loaded with fish oil and containing WPH as a film-forming material (M-GS) presented higher oxidative stability after one month of storage when compared to low-fat mayonnaise enriched with either a 5 wt% fish oil-in-water emulsion stabilized with WPH or neat fish oil. This was attributed to a higher protective effect of the carbohydrate wall once the microcapsules were incorporated into the mayonnaise matrix.
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Affiliation(s)
- Nor E. Rahmani-Manglano
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
| | - Irene González-Sánchez
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
| | - Pedro J. García-Moreno
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
- Correspondence: ; Tel.: +34-958-2410-10 (ext. 20624)
| | - F. Javier Espejo-Carpio
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
| | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Lyngby, Denmark;
| | - Emilia M. Guadix
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain; (N.E.R.-M.); (I.G.-S.); (F.J.E.-C.); (E.M.G.)
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Yesiltas B, Torkkeli M, Almásy L, Dudás Z, García-Moreno PJ, Sørensen ADM, Jacobsen C, Knaapila M. Small-Angle Neutron Scattering Study of High Fat Fish Oil-In-Water Emulsion Stabilized with Sodium Caseinate and Phosphatidylcholine. Langmuir 2020; 36:2300-2306. [PMID: 32068398 DOI: 10.1021/acs.langmuir.9b03269] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
We report on small-angle neutron scattering (SANS) investigations of separate phase domains in high fat (70%) oil-in-water emulsions emulsified with the combination of sodium caseinate (CAS) and phosphatidylcholine (PC). The emulsion as a whole was studied by contrast variation to identify scattering components dominated by individual emulsifiers. The emulsion was subsequently separated into the aqueous phase and the oil-rich droplet phase, which were characterized separately. Emulsions produced with 1.05% (w/w) CAS and PC fraction which varies between 1.75% (w/w) and 0.35% (w/w) provided droplets between 10 and 19 μm in surface weighted mean in 70% fish oil-in-water emulsions. At least two-third of the overall CAS is associated with the interface, while the rest remains with the aqueous phase. Six percent of PC formed a monolayer in the interface, while the rest of the PC remains in the droplet phase in the form of multilayers. When the separated components were resuspended, the resuspended emulsion showed similar characteristics compared to the original emulsion in terms of droplet size distribution and neutron scattering. Instead, CAS in the aqueous phase separated from the emulsion shows aggregation not present in the corresponding CAS-in-D2O system.
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Affiliation(s)
- Betül Yesiltas
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - Mika Torkkeli
- Department of Physics, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - László Almásy
- Neutron Spectroscopy Department, Centre for Energy Research, 1121 Budapest, Hungary
| | - Zoltán Dudás
- Neutron Spectroscopy Department, Centre for Energy Research, 1121 Budapest, Hungary
| | - Pedro J García-Moreno
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
- Department of Chemical Engineering, University of Granada, 18003 Granada, Spain
| | - Ann-Dorit M Sørensen
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - Matti Knaapila
- Department of Physics, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
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García-Moreno PJ, Gregersen S, Nedamani ER, Olsen TH, Marcatili P, Overgaard MT, Andersen ML, Hansen EB, Jacobsen C. Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams. Sci Rep 2020; 10:690. [PMID: 31959786 PMCID: PMC6971092 DOI: 10.1038/s41598-019-57229-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Accepted: 12/20/2019] [Indexed: 11/08/2022] Open
Abstract
In this work, we developed a novel approach combining bioinformatics, testing of functionality and bottom-up proteomics to obtain peptide emulsifiers from potato side-streams. This is a significant advancement in the process to obtain emulsifier peptides and it is applicable to any type of protein. Our results indicated that structure at the interface is the major determining factor of the emulsifying activity of peptide emulsifiers. Fish oil-in-water emulsions with high physical stability were stabilized with peptides to be predicted to have facial amphiphilicity: (i) peptides with predominantly α-helix conformation at the interface and having 18-29 amino acids, and (ii) peptides with predominantly β-strand conformation at the interface and having 13-15 amino acids. In addition, high physically stable emulsions were obtained with peptides that were predicted to have axial hydrophobic/hydrophilic regions. Peptides containing the sequence FCLKVGV showed high in vitro antioxidant activity and led to emulsions with high oxidative stability. Peptide-level proteomics data and sequence analysis revealed the feasibility to obtain the potent emulsifier peptides found in this study (e.g. γ-1) by trypsin-based hydrolysis of different side streams in the potato industry.
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Affiliation(s)
- Pedro J García-Moreno
- National Food Institute, Technical University of Denmark, Copenhagen, Denmark.
- Department of Chemical Engineering, University of Granada, Granada, Spain.
| | - Simon Gregersen
- Department of Chemistry and Bioscience, Aalborg University, Copenhagen, Denmark
| | - Elham R Nedamani
- National Food Institute, Technical University of Denmark, Copenhagen, Denmark
| | - Tobias H Olsen
- Department of Bio and Health Informatics, Technical University of Denmark, Copenhagen, Denmark
| | - Paolo Marcatili
- Department of Bio and Health Informatics, Technical University of Denmark, Copenhagen, Denmark
| | - Michael T Overgaard
- Department of Chemistry and Bioscience, Aalborg University, Copenhagen, Denmark
| | - Mogens L Andersen
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Egon B Hansen
- National Food Institute, Technical University of Denmark, Copenhagen, Denmark
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Copenhagen, Denmark
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Eser BE, Poborsky M, Dai R, Kishino S, Ljubic A, Takeuchi M, Jacobsen C, Ogawa J, Kristensen P, Guo Z. Rational Engineering of Hydratase from
Lactobacillus acidophilus
Reveals Critical Residues Directing Substrate Specificity and Regioselectivity. Chembiochem 2019; 21:550-563. [DOI: 10.1002/cbic.201900389] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Indexed: 12/21/2022]
Affiliation(s)
- Bekir Engin Eser
- Department of EngineeringAarhus University Gustav Wieds Vej 10 8000 Aarhus Denmark
| | - Michal Poborsky
- Department of EngineeringAarhus University Gustav Wieds Vej 10 8000 Aarhus Denmark
| | - Rongrong Dai
- Department of EngineeringAarhus University Gustav Wieds Vej 10 8000 Aarhus Denmark
| | - Shigenobu Kishino
- Division of Applied Life SciencesGraduate School of AgricultureKyoto University Kitashirakawa-oiwakecho Sakyo-ku Kyoto 606-8502 Japan
| | - Anita Ljubic
- Division of Food Technology, National Food InstituteTechnical University of Denmark Kemitorvet, Building 202 2800 Kgs. Lyngby Denmark
| | - Michiki Takeuchi
- Division of Applied Life SciencesGraduate School of AgricultureKyoto University Kitashirakawa-oiwakecho Sakyo-ku Kyoto 606-8502 Japan
| | - Charlotte Jacobsen
- Division of Food Technology, National Food InstituteTechnical University of Denmark Kemitorvet, Building 202 2800 Kgs. Lyngby Denmark
| | - Jun Ogawa
- Division of Applied Life SciencesGraduate School of AgricultureKyoto University Kitashirakawa-oiwakecho Sakyo-ku Kyoto 606-8502 Japan
| | - Peter Kristensen
- Faculty of Engineering and ScienceDepartment of Chemistry and BioscienceAalborg University Frederik Bayers Vej 7H 9220 Aalborg Denmark
| | - Zheng Guo
- Department of EngineeringAarhus University Gustav Wieds Vej 10 8000 Aarhus Denmark
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40
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Jacobsen C, García-Moreno PJ, Mendes AC, Mateiu RV, Chronakis IS. Use of Electrohydrodynamic Processing for Encapsulation of Sensitive Bioactive Compounds and Applications in Food. Annu Rev Food Sci Technol 2019; 9:525-549. [PMID: 29400995 DOI: 10.1146/annurev-food-030117-012348] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The use of vitamins, polyphenolic antioxidants, omega-3 polyunsaturated fatty acids (PUFAs), and probiotics for the fortification of foods is increasing. However, these bioactive compounds have low stability and need to be protected to avoid deterioration in the food system itself or in the gastrointestinal tract. For that purpose, efficient encapsulation of the compounds may be required. Spray drying is one of the most commonly used encapsulation techniques in the food industry, but it uses high temperature, which can lead to decomposition of the bioactive compounds. Recently, alternative technologies such as electrospraying and electrospinning have received increasing attention. This review presents the principles of electrohydrodynamic processes for the production of nano-microstructures (NMSs) containing bioactive compounds. It provides an overview of the current use of this technology for encapsulation of bioactive compounds and discusses the future potential of the technology. Finally, the review discusses advanced microscopy techniques to study the morphology of NMSs.
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Affiliation(s)
- Charlotte Jacobsen
- Research Group for Bioactives-Analysis and Application, Technical University of Denmark, Kemitorvet, 2800 Kgs. Lyngby, Denmark;
| | - Pedro J García-Moreno
- Research Group for Bioactives-Analysis and Application, Technical University of Denmark, Kemitorvet, 2800 Kgs. Lyngby, Denmark;
| | - Ana C Mendes
- Nano-Bio Science Research Group, National Food Institute, Technical University of Denmark, Kemitorvet, 2800 Kgs. Lyngby, Denmark
| | - Ramona V Mateiu
- Center for Electron Nanoscopy, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - Ioannis S Chronakis
- Nano-Bio Science Research Group, National Food Institute, Technical University of Denmark, Kemitorvet, 2800 Kgs. Lyngby, Denmark
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Yesiltas B, Torkkeli M, Almásy L, Dudás Z, Wacha AF, Dalgliesh R, García-Moreno PJ, Sørensen ADM, Jacobsen C, Knaapila M. Interfacial structure of 70% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine. J Colloid Interface Sci 2019; 554:183-190. [PMID: 31299546 DOI: 10.1016/j.jcis.2019.06.103] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 06/20/2019] [Accepted: 06/30/2019] [Indexed: 11/28/2022]
Abstract
We report on the structural evaluation of high fat fish oil-in-water emulsions emulsified with sodium caseinate (CAS) and phosphatidylcholine (PC). The microemulsions contained 70% (w/w) fish oil with 1.05-1.4% (w/w) CAS and 0.4-1.75% (w/w) PC and were studied by the combination of light scattering together with small-angle X-ray and neutron scattering (SAXS/SANS). Aqueous CAS forms aggregates having a denser core of about 100 kDa and less dense shell about 400 kDa with the hard sphere diameter of 20.4 nm. PC appears as multilayers whose coherence length spans from 40 to 100 nm. PC monolayer separates oil and water phases. Moreover, 80% CAS particles are loosely bound to the interface but are not forming continuous coverage. The distance between aggregated CAS particles in microemulsion is increased compared to CAS aggregates in pure CAS-in-water system. PC multilayers become larger in the presence of oil-water interface compared to the pure PC mixtures. Bilayers become larger with increasing PC concentration. This study forms a structural base for the combination of CAS and PC emulsifiers forming a well-defined thin and dense PC layer together with thick but less dense CAS layer, which is assumed to explain its better oxidative stability compared to single emulsifiers.
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Affiliation(s)
- Betül Yesiltas
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark.
| | - Mika Torkkeli
- Department of Physics, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark.
| | - László Almásy
- Institute for Solid State Physics and Optics, Wigner Research Centre for Physics, 1525 Budapest, Hungary; State Key Laboratory of Environment-Friendly Energy Materials, Southwest University of Science and Technology, Mianyang 621010, China
| | - Zoltán Dudás
- Institute for Solid State Physics and Optics, Wigner Research Centre for Physics, 1525 Budapest, Hungary
| | - András Ferenc Wacha
- Institute of Materials and Environmental Chemistry, Research Centre for Natural Sciences Hungarian Academy of Sciences, 1525 Budapest, Hungary
| | - Robert Dalgliesh
- Rutherford Appleton Laboratory, ISIS Facility, Chilton OX11 0QX, UK
| | - Pedro J García-Moreno
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - Ann-Dorit M Sørensen
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark.
| | - Matti Knaapila
- Department of Physics, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark.
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Naseri A, Holdt SL, Jacobsen C. Biochemical and Nutritional Composition of Industrial Red Seaweed Used in Carrageenan Production. Journal of Aquatic Food Product Technology 2019. [DOI: 10.1080/10498850.2019.1664693] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Alireza Naseri
- Research Group for Bioactives - Analysis and Applications, Division of Food Technology, The National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | - Susan Løvstad Holdt
- Research Group for Bioactives - Analysis and Applications, Division of Food Technology, The National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | - Charlotte Jacobsen
- Research Group for Bioactives - Analysis and Applications, Division of Food Technology, The National Food Institute, Technical University of Denmark, Lyngby, Denmark
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Affiliation(s)
- Charlotte Jacobsen
- National Food InstituteTechnical University of DenmarkBuilding 204Kemitorvet2800 KgsLyngbyDenmark
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Chaula D, Laswai H, Chove B, Dalsgaard A, Mdegela R, Jacobsen C, Hyldig G. Effect of clove ( Syzygium aromaticum) and seaweed ( Kappaphycus alvarezii) water extracts pretreatment on lipid oxidation in sun-dried sardines ( Rastrineobola argentea) from Lake Victoria, Tanzania. Food Sci Nutr 2019; 7:1406-1416. [PMID: 31024714 PMCID: PMC6475747 DOI: 10.1002/fsn3.975] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 01/22/2019] [Accepted: 01/25/2019] [Indexed: 01/02/2023] Open
Abstract
Small indigenous fish species play a significant role in food and nutritional security of poor communities in developing countries. Sardines (Rastrineobola argentea) are fish species of Lake Victoria known to be a good source of health-promoting omega-3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Sun-dried products suffer from characteristic off-flavor due to lipid oxidation which discourage product consumption and limit diversification. This study investigated the use of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts as natural antioxidants to impede lipid oxidation in sun-dried sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxidation products, and fatty acid profiles. The antioxidant capacity of extracts was evaluated by total phenolic content, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, and iron (Fe2+) chelating ability. Results showed that 5, 10, and 20 g/L clove extracts significantly reduced peroxidation in sun-dried sardines by 38.7%, 54.6%, and 56%, respectively. Clove extracts resulted in higher retention of omega-3 fatty acids and lower concentrations of secondary lipid oxidation products as opposed to seaweed counterpart. This research has demonstrated feasibility of pretreating whole, omega-3-rich small sardines with natural antioxidants to avert lipid oxidation during sun drying.
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Affiliation(s)
- Davis Chaula
- Department of Food Technology, Nutrition and Consumer SciencesSokoine University of AgricultureMorogoroTanzania
| | - Henry Laswai
- Department of Food Technology, Nutrition and Consumer SciencesSokoine University of AgricultureMorogoroTanzania
| | - Bernard Chove
- Department of Food Technology, Nutrition and Consumer SciencesSokoine University of AgricultureMorogoroTanzania
| | - Anders Dalsgaard
- Department of Veterinary and Animal SciencesUniversity of CopenhagenCopenhagenDenmark
| | - Robinson Mdegela
- Department of Veterinary Medicine and Public HealthSokoine University of AgricultureMorogoroTanzania
| | | | - Grethe Hyldig
- National Food InstituteTechnical University of Denmark LyngbyDenmark
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Safafar H, Ljubic A, Møller P, Jacobsen C. Two‐Step Direct Transesterification as a Rapid Method for the Analysis of Fatty Acids in Microalgae Biomass. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201700409] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Hamed Safafar
- Technical University of DenmarkNational Food, Søltofts PladsBuilding 2212800Kongens LyngbyDenmark
| | - Anita Ljubic
- Technical University of DenmarkNational Food, Søltofts PladsBuilding 2212800Kongens LyngbyDenmark
| | - Per Møller
- Kalundborg MunicipalityDept. DevelopmentTorvet 3A4400KalundborgDenmark
| | - Charlotte Jacobsen
- Technical University of DenmarkNational Food, Søltofts PladsBuilding 2212800Kongens LyngbyDenmark
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Boerekamp DMW, Andersen ML, Jacobsen C, Chronakis IS, García-Moreno PJ. Oxygen permeability and oxidative stability of fish oil-loaded electrosprayed capsules measured by Electron Spin Resonance: Effect of dextran and glucose syrup as main encapsulating materials. Food Chem 2019; 287:287-294. [PMID: 30857702 DOI: 10.1016/j.foodchem.2019.02.096] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 02/08/2019] [Accepted: 02/27/2019] [Indexed: 01/25/2023]
Abstract
The oxygen permeability and oxidative stability of fish oil-loaded electrosprayed capsules were studied by Electron Spin Resonance (ESR). Electrosprayed capsules with dextran as main biopolymer showed a significantly faster broadening (ΔHpp) of 16-doxyl-stearate ESR spectrum when compared to glucose syrup capsules. This finding indicates a higher oxygen permeability of dextran capsules than glucose syrup capsules, which is explained by a reduced average free volume in the glucose syrup matrix than in the dextran shell. Moreover, glucose syrup capsules showed a significantly lower increase in the peak-to-peak amplitude of N-tert-butyl-α-phenylnitrone (PBN) ESR spectrum during storage when compared to dextran capsules. This implies a higher oxidative stability of glucose syrup capsules than dextran capsules, which correlated well with the lower oxygen permeability of the former. These results indicated the importance of the oxygen barrier properties of the wall materials when encapsulating long chain omega-3 polyunsaturated fatty acids by electrospraying.
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Affiliation(s)
- Demi M W Boerekamp
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark; Department of Food Technology, HAS University of Applied Sciences, the Netherlands
| | | | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark
| | - Ioannis S Chronakis
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark
| | - Pedro J García-Moreno
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark.
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Hermund D, Jacobsen C, Chronakis IS, Pelayo A, Yu S, Busolo M, Lagaron JM, Jónsdóttir R, Kristinsson HG, Akoh CC, García‐Moreno PJ. Stabilization of Fish Oil‐Loaded Electrosprayed Capsules with Seaweed and Commercial Natural Antioxidants: Effect on the Oxidative Stability of Capsule‐Enriched Mayonnaise. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800396] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Ditte Hermund
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
| | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
| | - Ioannis S. Chronakis
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
| | - Andres Pelayo
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
| | - Sen Yu
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
| | - María Busolo
- Novel Materials and Nanotechnology Group, IATA‐CSICValencia 46980Spain
- Bioinicia S.L.Valencia 46980Spain
| | - Jose M. Lagaron
- Novel Materials and Nanotechnology Group, IATA‐CSICValencia 46980Spain
| | | | | | - Casimir C. Akoh
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
- Department of Food Science and Technology, University of GeorgiaAthens 30602GAUSA
| | - Pedro J. García‐Moreno
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
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Jacobsen C, Sørensen ADM, Holdt SL, Akoh CC, Hermund DB. Source, Extraction, Characterization, and Applications of Novel Antioxidants from Seaweed. Annu Rev Food Sci Technol 2019; 10:541-568. [PMID: 30673506 DOI: 10.1146/annurev-food-032818-121401] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Driven by a general demand for clean labels on food and cosmetic products, these industries are currently searching for efficient natural antioxidants to replace synthetic antioxidants. Seaweed contains several compounds with antioxidative properties (phlorotannins, pigments, tocopherols, and polysaccharides). It is possible to extract these compounds via different extraction techniques, which are discussed in this review. Among the abovementioned compounds, phlorotannins are probably the most important in terms of the antioxidative potential of seaweed extracts. We review how the different antioxidative compounds can be characterized. We discuss the current knowledge of the relationship between phlorotannin's structure and antioxidant properties in in vitro studies as well as in food systems. Concerning food systems, most studies on the antioxidative effect of seaweed extracts have been performed with extracts prepared from Fucus vesiculosus, despite the fact that this species is less available than other species, such as Ascophyllum nodosum, which also has high phlorotannin content.
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Affiliation(s)
- Charlotte Jacobsen
- Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark;
| | - Ann-Dorit M Sørensen
- Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark;
| | - Susan L Holdt
- Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark;
| | - Casimir C Akoh
- Food Science and Technology, University of Georgia, Athens, Georgia 30602, USA
| | - Ditte B Hermund
- Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark;
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49
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Thomsen BR, Taylor R, Hermund DB, Soerensen ADM, Heung SY, Hyldig G, Blenkiron P, Jacobsen C. Exploring the possibility of predicting long-term oxidative stability in prototype skincare formulations using various lipid oxidation initiators. Int J Cosmet Sci 2019; 41:89-98. [PMID: 30664237 DOI: 10.1111/ics.12515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Accepted: 01/15/2019] [Indexed: 11/28/2022]
Abstract
OBJECTIVE The purpose of this study was to identify an effective lipid oxidation initiator which could predict, within 1 month, the long-term oxidative stability of a prototype skincare formulation. The main purpose was to find a potential initiator not to assess oxidation stability of the formulations. METHODS Four initiators (below) were examined in three steps: Reaction kinetics using a Clark electrode (Oxygraph); Effect of adding an initiator on the product's physical and oxidative stability in prototype skincare formulations by visual observation, peroxide value and headspace GC-MS determination of volatile oxidation products; and Ability to differentiate unstable vs. stable prototype creams by initiator addition. The four initiators explored were: FeCl2 /H2 O2 , FeCl3 /ascorbic acid, 2,2'-Azobis(2,4-dimethylvaleronitrile) (AMVN) and 2,2'-Azobis(2-methylpropionamidine) dihydrochloride (AAPH) RESULTS: In Oxygraph, the initiator systems FeCl2 /H2 O2 and FeCl3 /ascorbic acid were good accelerators of oxygen consumption. The addition of FeCl2 /H2 O2 to prototype formulations did not affect the physical stability. However, the addition of FeCl3 /ascorbic acid to prototype formulations resulted in phase separation and FeCl3 /ascorbic acid was therefore deemed unusable. Moreover, the addition of AAPH or AMVN resulted in an increased and decreased viscosity respectively. In the oxidation stability study, peroxide value increased significantly when AMVN was added. However, the peroxide value remained low for the other initiators and the control (no initiator). The secondary volatile oxidation product, butanal, increased most with the FeCl2 /H2 O2 addition. Three out of the four initiators did not have the ability to rank the stable and unstable formulations in accordance with the result obtained for volatile oxidation products after 42 days of storage at 20°C of formulations without initiator. Only, FeCl2 /H2 O2 was able to rank the formulations in accordance with the oxidative stability observed for volatile oxidation products after 42 days of storage. CONCLUSION FeCl2 /H2 O2 showed potential as an initiator to predict the oxidative stability of skincare formulations, but more studies are needed to confirm the result in a broader range of products over a longer time.
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Affiliation(s)
| | | | | | | | - Shuk Yee Heung
- National FOOD Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Grethe Hyldig
- Technical University of Denmark, Kgs. Lyngby, Denmark
| | | | - Charlotte Jacobsen
- National FOOD Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
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Yesiltas B, García-Moreno PJ, Sørensen ADM, Anankanbil S, Guo Z, Jacobsen C. Effects of Modified DATEMs with Different Alkyl Chain Lengths on Improving Oxidative and Physical Stability of 70% Fish Oil-in-Water Emulsions. J Agric Food Chem 2018; 66:12512-12520. [PMID: 30398857 DOI: 10.1021/acs.jafc.8b04091] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The objective of this study was to produce oxidatively and physically stable 70% fish oil-in-water emulsions by combined use of sodium caseinate (CAS), commercial diacetyl tartaric acid esters of mono- and diglycerides (DATEM), and modified DATEM. First, the optimal formula was determined using DATEM and CAS. Subsequently, modified DATEMs (DATEM C12 and DATEM C14) were designed for investigating both the effects of different alkyl chain lengths and caffeic acid conjugation to the emulsifier on physical and oxidative stability of the emulsions. Emulsions produced with modified DATEMs showed better oxidative stability compared with emulsion using commercial DATEM plus an equivalent amount of free caffeic acid, confirming the advantage of having antioxidant covalently attached to the emulsifier. Results indicated that DATEM_C14 replaced more CAS compared with DATEM_C12 from the interface in 70% fish oil-in-water emulsion. Emulsions produced with DATEM_C14 had significantly decreased amounts of primary and secondary oxidation products compared with emulsions using DATEM_C12.
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Affiliation(s)
- Betül Yesiltas
- National Food Institute , Technical University of Denmark , DK-2800 Lyngby , Denmark
| | - Pedro J García-Moreno
- National Food Institute , Technical University of Denmark , DK-2800 Lyngby , Denmark
| | - Ann-Dorit M Sørensen
- National Food Institute , Technical University of Denmark , DK-2800 Lyngby , Denmark
| | | | - Zheng Guo
- Department of Engineering , Aarhus University , 8000 Aarhus , Denmark
| | - Charlotte Jacobsen
- National Food Institute , Technical University of Denmark , DK-2800 Lyngby , Denmark
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