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Hennebelle M, Villeneuve P, Durand E, Lecomte J, van Duynhoven J, Meynier A, Yesiltas B, Jacobsen C, Berton-Carabin C. Lipid oxidation in emulsions: New insights from the past two decades. Prog Lipid Res 2024; 94:101275. [PMID: 38280491 DOI: 10.1016/j.plipres.2024.101275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 01/19/2024] [Accepted: 01/22/2024] [Indexed: 01/29/2024]
Abstract
Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this phenomenon. This review provides an overview of the insights acquired over the past two decades on the understanding of lipid oxidation in oil-in-water (O/W) emulsions. After introducing the general structure of O/W emulsions and the classical mechanisms of lipid oxidation, the contribution of less studied oxidation products and the spatiotemporal resolution of these reactions will be discussed. We then highlight the impact of emulsion formulation on the mechanisms, taking into consideration the new trends in terms of emulsifiers as well as their own sensitivity to oxidation. Finally, novel antioxidant strategies that have emerged to meet the recent consumer's demand will be detailed. In an era defined by the pursuit of healthier, more natural, and sustainable food choices, a comprehensive understanding of lipid oxidation in emulsions is not only an academic quest, but also a crucial step towards meeting the evolving expectations of consumers and ensuring the quality and stability of lipid-rich food products.
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Affiliation(s)
- Marie Hennebelle
- Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands.
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - John van Duynhoven
- Laboratory of Biophysics, Wageningen University & Research, Wageningen, the Netherlands; Unilever Food Innovation Centre, Wageningen, the Netherlands
| | | | - Betül Yesiltas
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Charlotte Jacobsen
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Claire Berton-Carabin
- INRAE, UR BIA, Nantes 44300, France; Laboratory of Food Process Engineering, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands
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2
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Fallahasghari EZ, Højgaard Lynge M, Espholin Gudnason E, Munkerup K, Mendes AC, Chronakis IS. Carbohydrate Core-Shell Electrosprayed Microcapsules for Enhanced Oxidative Stability of Vitamin A Palmitate. Pharmaceutics 2023; 15:2633. [PMID: 38004611 PMCID: PMC10675355 DOI: 10.3390/pharmaceutics15112633] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/03/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
Vitamin A is an essential micronutrient that is readily oxidized. In this study, the encapsulation of vitamin A palmitate (AP) within a core-shell carbohydrate matrix by co-axial electrospray and its oxidative stability was evaluated. The electrosprayed core-shell microcapsules consisted of a shell of octenyl succinic anhydride (OSA) modified corn starch, maltose (Hi-Cap), and a core of ethyl cellulose-AP (average diameter of about 3.7 µm). The effect of different compounds (digestion-resistant maltodextrin, soy protein hydrolysate, casein protein hydrolysate, and lecithin) added to the base core-shell matrix formulation on the oxidative stability of AP was investigated. The oxidative stability of AP was evaluated using isothermal and non-isothermal differential scanning calorimetry (DSC), and Raman and Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy methods. The core-shell carbohydrate matrix minimizes the amount of AP present at the microparticle surface, thus protecting AP from oxidation. Furthermore, the most effective oxidation protection was achieved when casein protein hydrolysate was added to the core of the microcapsule due to hydrophobic and hydrogen bond interactions with AP and by the resistant maltodextrin in the shell, which acted as a filler. The utilization of ethanol as a solvent for the dispersion of the core compounds increased the hydrophobicity of the hydrolyzed proteins and contributed to the enhancement of their antioxidant ability. Both the carbohydrate core-shell microcapsule prepared by co-axial electrospray and the addition of oxidation protection compounds enhance the oxidative stability of the encapsulated AP.
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Affiliation(s)
- Elnaz Z. Fallahasghari
- DTU-Food, Research Group for Food Production Engineering, Laboratory of Nano-BioScience, Technical University of Denmark, Kemitorvet B202, 2800 Kgs. Lyngby, Denmark (E.E.G.)
| | - Marie Højgaard Lynge
- DTU-Food, Research Group for Food Production Engineering, Laboratory of Nano-BioScience, Technical University of Denmark, Kemitorvet B202, 2800 Kgs. Lyngby, Denmark (E.E.G.)
| | - Emma Espholin Gudnason
- DTU-Food, Research Group for Food Production Engineering, Laboratory of Nano-BioScience, Technical University of Denmark, Kemitorvet B202, 2800 Kgs. Lyngby, Denmark (E.E.G.)
| | | | - Ana C. Mendes
- DTU-Food, Research Group for Food Production Engineering, Laboratory of Nano-BioScience, Technical University of Denmark, Kemitorvet B202, 2800 Kgs. Lyngby, Denmark (E.E.G.)
| | - Ioannis S. Chronakis
- DTU-Food, Research Group for Food Production Engineering, Laboratory of Nano-BioScience, Technical University of Denmark, Kemitorvet B202, 2800 Kgs. Lyngby, Denmark (E.E.G.)
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3
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Phongpradist R, Semmarath W, Kiattisin K, Jiaranaikulwanitch J, Chaiyana W, Chaichit S, Phimolsiripol Y, Dejkriengkraikul P, Ampasavate C. The in vitro effects of black soldier fly larvae ( Hermitia illucens) oil as a high-functional active ingredient for inhibiting hyaluronidase, anti-oxidation benefits, whitening, and UVB protection. Front Pharmacol 2023; 14:1243961. [PMID: 37799972 PMCID: PMC10548269 DOI: 10.3389/fphar.2023.1243961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Accepted: 08/28/2023] [Indexed: 10/07/2023] Open
Abstract
Objective: Larvae of Hermitia illucens, or black soldier fly larvae (BSFL), have been recognized for their high lipid yield with a remarkable fatty acid profile. BSFL oil (SFO) offers the added value of a low environmental footprint and a sustainable product. In this study, the characteristics and cosmetic-related activities of SFO were investigated and compared with rice bran oil, olive oil and krill oil which are commonly used in cosmetics and supplements. Methods: The physicochemical characteristics were determined including acid value, saponification value, unsaponifiable matter and water content of SFO. The fatty acid composition was determined using GC-MS equipped with TR-FAME. The in vitro antioxidant properties were determined using DPPH, FRAP and lipid peroxidation inhibition assays. Antihyaluronidase (anti-HAase) activity was measured by detecting enzyme activity and molecular docking of candidate compounds toward the HAase enzyme. The safety assessment towards normal human cells was determined using the MTT assay and the UVB protection upon UVB-irradiated fibroblasts was determined using the DCF-DA assay. The whitening effect of SFO was determined using melanin content inhibition. Results: SFO contains more than 60% polyunsaturated fatty acids followed by saturated fatty acids (up to 37%). The most abundant component found in SFO was linoleic acid (C18:2 n-6 cis). Multiple anti-oxidant mechanisms of SFO were discovered. In addition, SFO and krill oil prevented hyaluronic acid (HA) degradation via strong HAase inhibition comparable with the positive control, oleanolic acid. The molecular docking confirmed the binding interactions and molecular recognition of major free fatty acids toward HAase. Furthermore, SFO exhibited no cytotoxicity on primary human skin fibroblasts, HaCaT keratinocytes and PBMCs (IC50 values > 200 μg/mL). SFO possessed significant in-situ anti-oxidant activity in UVB-irradiated fibroblasts and the melanin inhibition activity as effective as well-known anti-pigmenting compounds (kojic acid and arbutin, p < 0.05). Conclusion: This study provides scientific support for various aspects of SFO. SFO can be considered an alternative oil ingredient in cosmetic products with potential implications for anti-skin aging, whitening and UVB protection properties, making it a potential candidate oil in the cosmetic industry.
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Affiliation(s)
- Rungsinee Phongpradist
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Warathit Semmarath
- Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat, Thailand
- Centre for One Health, Walailak University, Nakhon Si Thammarat, Thailand
| | - Kanokwan Kiattisin
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | | | - Wantida Chaiyana
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
- Center of Excellence in Pharmaceutical Nanotechnology, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Siripat Chaichit
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
- Center of Excellence in Pharmaceutical Nanotechnology, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Yuthana Phimolsiripol
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Pornngarm Dejkriengkraikul
- Center for Research and Development of Natural Products for Health, Chiang Mai University, Chiang Mai, Thailand
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
- Anticarcinogenesis and Apoptosis Research Cluster, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Chadarat Ampasavate
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
- Center of Excellence in Pharmaceutical Nanotechnology, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
- Center for Research and Development of Natural Products for Health, Chiang Mai University, Chiang Mai, Thailand
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4
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Van Wayenbergh E, Langenaeken NA, Struyf N, Goos P, Foubert I, Courtin CM. Stabilisation of vitamin A by wheat bran is affected by wheat bran antioxidants, bound lipids and endogenous lipase activity. Food Res Int 2023; 169:112911. [PMID: 37254347 DOI: 10.1016/j.foodres.2023.112911] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 04/21/2023] [Accepted: 04/25/2023] [Indexed: 06/01/2023]
Abstract
Food fortification is an efficient strategy to combat vitamin A deficiency. However, the stability of vitamin A during storage is low. Cereal bran can be used as a natural and affordable stabilising agent, but the mechanism behind this stabilisation remains unclear. To unravel this mechanism, vitamin A stabilisation was studied during an accelerated storage experiment (60 °C, 70% relative humidity) using a set of 30 in-house modified wheat bran samples. The characteristics of these samples were linked to vitamin A stabilisation during storage using forward regression modelling. While all wheat bran samples could stabilise vitamin A to a significant extent, the stabilising effect was more pronounced for samples with a high antioxidant capacity, high bound lipid content and low lipase activity. The main effect of lipase activity was more than thrice as large as the main effects of antioxidant capacity and bound lipid content. These results suggest that wheat bran antioxidants and bound lipids protect vitamin A from degradation during storage, while endogenous lipase activity counteracts the stabilising effect. Based on these findings, modified wheat bran mixed with vitamin A can be a cost-effective and healthy aid in food fortification by providing high vitamin A stability.
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Affiliation(s)
- Eline Van Wayenbergh
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium.
| | - Niels A Langenaeken
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
| | - Nore Struyf
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
| | - Peter Goos
- Division of Mechatronics, Biostatistics and Sensors (MeBioS), KU Leuven, Kasteelpark Arenberg 30, B-3001 Heverlee, Belgium; Department of Engineering Management, University of Antwerp, Prinsstraat 13, B-2000 Antwerp, Belgium
| | - Imogen Foubert
- Research Unit of Food and Lipids & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Kulak, Etienne Sabbelaan 53, B-8500 Kortrijk, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
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5
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Elshall AA, Ghoneim AM, Abd-Elmonsif NM, Osman R, Shaker DS. Boosting hair growth through follicular delivery of Melatonin through lecithin-enhanced Pickering emulsion stabilized by chitosan-dextran nanoparticles in testosterone induced androgenic alopecia rat model. Int J Pharm 2023; 639:122972. [PMID: 37084830 DOI: 10.1016/j.ijpharm.2023.122972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 04/12/2023] [Accepted: 04/15/2023] [Indexed: 04/23/2023]
Abstract
The strategy in this work was loading Melatonin (MEL), the powerful antioxidant photosensitive molecule, in novel Pickering emulsions (PEs) stabilized by chitosan-dextran sulphate nanoparticles (CS-DS NPs) and enhanced by lecithin, for treatment of androgenic alopecia (AGA). Biodegradable CS-DS NPs dispersion was prepared by polyelectrolyte complexation and optimized for PEs stabilization. PEs were characterized for droplet size, zeta potential, morphology, photostability and antioxidant activity. Ex-vivo permeation study through rat full thickness skin was conducted with optimized formula. Differential tape stripping trailed by cyanoacrylate skin surface biopsy was executed, for quantifying MEL in skin compartments and hair follicles. In-vivo evaluation of MEL PE hair growth activity was performed on testosterone induced AGA rat model. Visual inspection followed by anagen to telogen phase ratio (A/T) and histopathological examinations were conducted and compared with marketed 5% minoxidil spray "Rogaine ®". Data showed that PE improved MEL antioxidant activity and photostability. Ex-vivo results displayed MEL PE high follicular deposition. In-vivo study demonstrated that MEL PE treated testosterone induced AGA rat group, restored hair loss and produced maximum hair regeneration along with prolonged anagen phase amongst tested groups. The histopathological examination revealed that MEL PE prolonged anagen stage, increased follicular density and A/T ratio by 1.5-fold. The results suggested that lecithin-enhanced PE stabilized by CS-DS NPs was found to be an effective approach to enhance photostability, antioxidant activity and follicular delivery of MEL. Thus, MEL-loaded PE could be a promising competitor to commercially marketed Minoxidil for treatment of AGA.
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Affiliation(s)
- Asmaa A Elshall
- Department of Applied Biotechnology, Biotechnology School, Nile University, Sheikh Zayed, Giza, Egypt.
| | - Amira M Ghoneim
- Department of Pharmaceutics &Pharmaceutical Technology, Faculty of Pharmacy, Future University in Egypt (FUE), Cairo, Egypt.
| | - Nehad M Abd-Elmonsif
- Department of Oral Biology, Faculty of oral and dental medicine, Future University in Egypt (FUE), Cairo, Egypt
| | - Rihab Osman
- Department of Pharmaceutics & Industrial Pharmacy, Faculty of Pharmacy, Ain Shams University, Cairo, Egypt
| | - Dalia S Shaker
- Department of Pharmaceutics &Pharmaceutical Technology, Faculty of Pharmacy, Future University in Egypt (FUE), Cairo, Egypt
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6
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Shabani S, Mehri M, Shirmohammad F, Sharafi M. Enhancement of sperm quality and fertility-related parameters in Hubbard grandparent rooster fed diets supplemented with soybean lecithin and vitamin E. Poult Sci 2022; 101:101635. [PMID: 35007931 PMCID: PMC8749332 DOI: 10.1016/j.psj.2021.101635] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 10/08/2021] [Accepted: 11/25/2021] [Indexed: 12/14/2022] Open
Abstract
The purpose of this study was to investigate the effect of dietary supplementation of different levels of soybean lecithin and vitamin E on semen quality parameters and some reproductive hormones in Hubbard grandparent roosters. The experiment was conducted in a 3 × 2 factorial arrangement with 3 levels of soybean lecithin (0, 1, and 2%) and 2 levels of vitamin E (0 and 300 mg/kg). Semen samples were collected on d 0, 20, 40 and 60 of the experiment and analyzed. Adding 1% soybean lecithin and vitamin E into the diet increased semen volume and sperm concentration, membrane integrity and viability (P < 0.05). Supplementing diets with 1 or 2% lecithin in addition to vitamin E significantly improved total motility and progressive motility (P < 0.05). Vitamin E significantly increased the amplitude of lateral head displacement (ALH) of sperm (P < 0.05). Although there was no effect on LH and FSH when diets were supplemented with vitamin E and 1 or 2% lecithin, testosterone concentration was increased (P < 0.05). Malondialdehyde (MDA) concentration was significantly lower in all 3 treatments containing vitamin E (P < 0.05). It can be concluded that supplementation of rooster diets with vitamin E and 1% lecithin can improve fertility related parameters in Hubbard grandparent roosters.
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Affiliation(s)
- Shahram Shabani
- Department of Animal Science, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
| | - Morteza Mehri
- Department of Animal Science, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
| | - Fatemeh Shirmohammad
- Department of Animal Science, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
| | - Mohsen Sharafi
- Department of Animal Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
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7
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Self-Gelling Solid Lipid Nanoparticle Hydrogel Containing Simvastatin as Suitable Wound Dressing: An Investigative Study. Gels 2022; 8:gels8010058. [PMID: 35049593 PMCID: PMC8774715 DOI: 10.3390/gels8010058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/02/2022] [Accepted: 01/07/2022] [Indexed: 12/14/2022] Open
Abstract
Hydrogels, an advanced interactive system, is finding use as wound dressings, however, they exhibit restricted mechanical properties, macroscopic nature, and may not manage high exudate wounds or incorporate lipophilic actives. In this study, we developed a self-gelling solid lipid nanoparticle (SLNs) dressing to incorporate simvastatin (SIM), a lipophilic, potential wound-healing agent, clinically limited due to poor solubility (0.03 mg/mL) and absorption. The study explores unconventional and novel application of SIM. The idea was to incorporate a significant amount of SIM in a soluble form and release it slowly over a prolonged time. Further, a suitable polymeric surfactant was selected that assigned a self-gelling property to SLNs (SLN-hydrogel) so as to be used as a novel wound dressing. SLNs assign porosity, elasticity, and occlusivity to the dressing to keep the wound area moist. It will also provide better tolerance and sensory properties to the hydrogel. SIM loaded SLN-hydrogel was prepared employing an industry amenable high-pressure homogenization technique. The unique hydrogel dressing was characterized for particle size, zeta potential, Fourier transform infra-red spectroscopy, powder X-ray diffraction, differential scanning calorimetry, rheology, and texture. Significant loading of SIM (10% w/w) was achieved in spherical nanoparticule hydrogel (0.3 nm (nanoparticles) to 2 µm (gelled-matrix)) that exhibited good spreadability and mechanical properties and slow release up to 72 h. SLN-hydrogel was safe as per the organization for economic co-operation and development (OECD-404) guidelines, with no signs of irritation. Complete healing of excision wound observed in rats within 11 days was 10 times better than marketed povidone-iodine product. The presented work is novel both in terms of classifying a per se SLN-hydrogel and employing SIM. Further, it was established to be a safe, effective, and industry amenable invention.
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8
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Barouh N, Bourlieu-Lacanal C, Figueroa-Espinoza MC, Durand E, Villeneuve P. Tocopherols as antioxidants in lipid-based systems: The combination of chemical and physicochemical interactions determines their efficiency. Compr Rev Food Sci Food Saf 2021; 21:642-688. [PMID: 34889039 DOI: 10.1111/1541-4337.12867] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 10/22/2021] [Accepted: 10/23/2021] [Indexed: 12/20/2022]
Abstract
Lipid oxidation is a major concern in the food, cosmetic, and pharmaceutical sectors. The degradation of unsaturated lipids affects the nutritional, physicochemical, and organoleptic properties of products and can lead to off-flavors and to the formation of potentially harmful oxidation compounds. To prevent or slow down lipid oxidation, different antioxidant additives are used alone or in combination to achieve the best possible efficiency with the minimum possible quantities. In manufactured products, that is, heterogeneous systems containing lipids as emulsions or bulk phase, the efficiency of an antioxidant is determined not only by its chemical reactivity, but also by its physical properties and its interaction with other compounds present in the products. The antioxidants most widely used on the industrial scale are probably tocopherols, either as natural extracts or pure synthetic molecules. Considerable research has been conducted on their antioxidant activity, but results regarding their efficiency are contradictory. Here, we review the known mechanisms behind the antioxidant activity of tocopherols and discuss the chemical and physical features that determine their efficacy. We first describe their chemical reactivity linked with the main factors that modulate it between efficient antioxidant capacity and potential prooxidant effects. We then describe their chemical interactions with other molecules (phenolic compounds, metals, vitamin C, carotenes, proteins, and phospholipids) that have potential additive, synergistic, or antagonist effects. Finally, we discuss other physical parameters that influence their activity in complex systems including their specific interactions with surfactants in emulsions and their behavior in the presence of association colloids in bulk oils.
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Affiliation(s)
- Nathalie Barouh
- CIRAD, UMR QUALISUD, Montpellier, France.,Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | | | - Maria Cruz Figueroa-Espinoza
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR QUALISUD, Montpellier, France.,Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | - Pierre Villeneuve
- CIRAD, UMR QUALISUD, Montpellier, France.,Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
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9
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Kergomard J, Carrière F, Barouh N, Villeneuve P, Vié V, Bourlieu C. Digestibility and oxidative stability of plant lipid assemblies: An underexplored source of potentially bioactive surfactants? Crit Rev Food Sci Nutr 2021:1-20. [PMID: 34839771 DOI: 10.1080/10408398.2021.2005532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Most lipids in our diet come under the form of triacylglycerols that are often redispersed and stabilized by surfactants in processed foods. In plant however, lipid assemblies constitute interesting sources of natural bioactive and functional ingredients. In most photosynthetic sources, polar lipids rich in ω3 fatty acids are concentrated. The objective of this review is to summarize all the knowledge about the physico-chemical composition, digestive behavior and oxidative stability of plant polar lipid assemblies to emphasize their potential as functional ingredients in human diet and their potentialities to substitute artificial surfactants/antioxidants. The specific composition of plant membrane assemblies is detailed, including plasma membranes, oil bodies, and chloroplast; emphasizing its concentration in phospholipids, galactolipids, peculiar proteins, and phenolic compounds. These molecular species are hydrolyzed by specific digestive enzymes in the human gastrointestinal tract and reduced the hydrolysis of triacylglycerols and their subsequent absorption. Galactolipids specifically can activate ileal break and intrinsically present an antioxidant (AO) activity and metal chelating activity. In addition, their natural association with phenolic compounds and their physical state (Lα state of digalactosyldiacylglycerols) in membrane assemblies can enhance their stability to oxidation. All these elements make plant membrane molecules and assemblies very promising components with a wide range of potential applications to vectorize ω3 polyunsaturated fatty acids, and equilibrate human diet.
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Affiliation(s)
- Jeanne Kergomard
- INRAE/UM/Institut Agro, UMR 1208 IATE, Montpellier France.,IPR Institute of Physics, UMR UR1 CNRS 6251, Rennes 1 University, Rennes, France
| | - Frédéric Carrière
- Aix Marseille Université, CNRS, UMR7281 Bioénergétique et lngénierie des Protéines, Marseille, France
| | | | | | - Véronique Vié
- IPR Institute of Physics, UMR UR1 CNRS 6251, Rennes 1 University, Rennes, France
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10
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Villeneuve P, Bourlieu-Lacanal C, Durand E, Lecomte J, McClements DJ, Decker EA. Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles. Crit Rev Food Sci Nutr 2021:1-41. [PMID: 34839769 DOI: 10.1080/10408398.2021.2006138] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Lipid oxidation is a major cause of quality deterioration in food products. In these foods, lipids are often present in a bulk or in emulsified forms. In both systems, the rate, extent and pathway of oxidation are highly dependent on the presence of colloidal structures and interfaces because these are the locations where oxidation normally occurs. In bulk oils, reverse micelles (association colloids) are present and are believed to play a crucial role on lipid oxidation. Conversely, in emulsions, surfactant micelles are present that also play a major role in lipid oxidation pathways. After a brief description of lipid oxidation and antioxidants mechanisms, this review discusses the current understanding of the influence of micellar structures on lipid oxidation. In particular, is discussed the major impact of the presence of micelles in emulsions, or reverse micelles (association colloids) in bulk oil on the oxidative stability of both systems. Indeed, both micelles in emulsions and associate colloids in bulk oils are discussed in this review as nanoscale structures that can serve as reservoirs of antioxidants and pro-oxidants and are involved in their transport within the concerned system. Their role as nanoreactors where lipid oxidation reactions occur is also commented.
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Affiliation(s)
- Pierre Villeneuve
- CIRAD, UMR QualiSud, Montpellier, France.,QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Claire Bourlieu-Lacanal
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France.,UMR IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR QualiSud, Montpellier, France.,QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR QualiSud, Montpellier, France.,QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | | | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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11
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Yadav M, Schiavone N, Guzman-Aranguez A, Giansanti F, Papucci L, Perez de Lara MJ, Singh M, Kaur IP. Atorvastatin-loaded solid lipid nanoparticles as eye drops: proposed treatment option for age-related macular degeneration (AMD). Drug Deliv Transl Res 2021; 10:919-944. [PMID: 32270439 PMCID: PMC7223242 DOI: 10.1007/s13346-020-00733-4] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Statins, widely prescribed for cardiovascular diseases, are also being eyed for management of age-related macular degeneration (AMD). Poor bioavailability and blood-aqueous barrier may however limit significant ocular concentration of statins following oral administration. We for the first time propose and investigate local application of atorvastatin (ATS; representative statin) loaded into solid lipid nanoparticles (SLNs), as self-administrable eye drops. Insolubility, instability, and high molecular weight > 500 of ATS, and ensuring that SLNs reach posterior eye were the challenges to be met. ATS-SLNs, developed (2339/DEL/2014) using suitable components, quality-by-design (QBD) approach, and scalable hot high-pressure homogenization, were characterized and evaluated comprehensively for ocular suitability. ATS-SLNs were 8 and 12 times more bioavailable (AUC) in aqueous and vitreous humor, respectively, than free ATS. Three-tier (in vitro, ex vivo, and in vivo) ocular safety, higher corneal flux (2.5-fold), and improved stability (13.62 times) including photostability of ATS on incorporation in ATS-SLNs were established. Autoclavability and aqueous nature are the other highlights of ATS-SLNs. Presence of intact fluorescein-labeled SLNs (F-SLNs) in internal eye tissues post–in vivo application as eye drops provides direct evidence of successful delivery. Perinuclear fluorescence in ARPE-19 cells confirms the effective uptake of F-SLNs. Prolonged residence, up to 7 h, was attributed to the mucus-penetrating nature of ATS-SLNs. Graphical abstract ![]()
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Affiliation(s)
- Monika Yadav
- Department of Pharmaceutics, University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh, 160014, India
| | - Nicola Schiavone
- Department of Experimental and Clinical Biomedical Sciences, Section of Experimental Pathology and Oncology, Viale Morgagni 50, 50134, Florence, Italy
| | - Ana Guzman-Aranguez
- Facultad de Optica y Optometria, Dpto. Bioquimica y Biologia Molecular IV, Universidad Complutense de Madrid, C/Arcos de Jalon 118, 28037, Madrid, Spain
| | - Fabrizio Giansanti
- Department of Experimental and Clinical Biomedical Sciences, Section of Experimental Pathology and Oncology, Viale Morgagni 50, 50134, Florence, Italy
| | - Laura Papucci
- Department of Experimental and Clinical Biomedical Sciences, Section of Experimental Pathology and Oncology, Viale Morgagni 50, 50134, Florence, Italy
| | - Maria J Perez de Lara
- Facultad de Optica y Optometria, Dpto. Bioquimica y Biologia Molecular IV, Universidad Complutense de Madrid, C/Arcos de Jalon 118, 28037, Madrid, Spain
| | - Mandeep Singh
- Department of Pharmaceutics, University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh, 160014, India
| | - Indu Pal Kaur
- Department of Pharmaceutics, University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh, 160014, India.
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12
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Sun L, He M, Wu C, Zhang S, Dai J, Zhang D. Beneficial Influence of Soybean Lecithin Nanoparticles on Rooster Frozen-Thawed Semen Quality and Fertility. Animals (Basel) 2021; 11:ani11061769. [PMID: 34199159 PMCID: PMC8231592 DOI: 10.3390/ani11061769] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/09/2021] [Accepted: 06/10/2021] [Indexed: 12/13/2022] Open
Abstract
Simple Summary Soy lecithin (SL) can be used in to prevent spermatozoa cryodamage during cryopreservation by mitigating the efflux of cholesterol or phospholipids, thus reducing the formation of intracellular ice crystals. SL nanoparticles (nano-SL) have a smaller particle size and higher solubilizing capacity as compared with those that have not undergone nanotreatment. Thus, they allow for a better interaction or coating of sperm, decreasing cold shock injury during freezing–thawing processes. The objective of this study was to determine the optimal concentration of nano-SL. In order to achieve this, we assessed the quality of frozen–thawed semen in vitro and in vivo. We found that a nano-SL dosage of 1.0% in the semen extender had an affirmative influence on post-thawing quality in roosters, improving various parameters related to sperm motion, protecting the membrane and acrosome integrities, increasing mitochondrial activity and antioxidant capacity, and reducing the oxidative stress caused by the cryopreservation process. Moreover, enrichment of 1.0% nano-SL in the semen extender improved the fertilizing capacity of rooster sperm after artificial insemination. Abstract The present study aimed to investigate the impact of different concentrations (0%, 0.5%, 1.0%, 1.5%, and 2.0%) of nano-soybean lecithin (SL) in the extender on sperm quality, sperm motion characteristics, and fertility outcomes of post-thawed rooster semen. Adult Ross broiler breeder roosters (n = 20) were subjected to semen collections twice a week for three weeks. At each collection, semen samples were pooled and allocated into five treatments corresponding to different nano-SL concentrations (control, SL0.5, SL1.0, SL1.5, and SL2.0). Sperm parameters, including motility (collected using a computer-assisted sperm analysis system), plasma membrane and acrosome integrities, and mitochondrial activity were assessed. Sperm malondialdehyde (MDA) and antioxidant activities (total antioxidant capacity (TAC); superoxide dismutase (SOD); glutathione peroxidase (GPx)) were evaluated. The fertility and hatchability obtained with frozen–thawed rooster semen supplemented with the optimum nano-SL concentration were assessed after artificial insemination. The results showed that the addition of 1% nano-SL into the extender led to a higher semen motility in roosters, improved plasma membrane and acrosome integrities, and higher mitochondrial activity of post-thawed rooster semen in comparison to controls (p < 0.05). The MDA levels in the SL0.5 and SL1.0 groups were lower than the other groups (p < 0.05). TAC activities in SL0.5, SL1.0, and SL1.5 groups were significantly higher than those in the other groups (p < 0.05). It was observed that the concentration of SOD was higher in the SL1.0 group than in the other groups (p < 0.05). The activity of GPx was not influenced in any of the cases (p > 0.05). Moreover, the percentages of fertility and hatchability in the SL1.0 group were higher (56.36% and 58.06%) than those in the control group (42.72% and 40.43%). In summary, the addition of nano-SL to the extenders enhanced the post-thawed semen quality and fertility of roosters by reducing the level of oxidative stress. The optimum nano-SL concentration was 1.0%. These results may be beneficial for improving the efficacy of semen cryopreservation procedures in poultry breeding.
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Affiliation(s)
- Lingwei Sun
- Institute of Animal Science and Veterinary Medicine, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (L.S.); (M.H.); (C.W.); (S.Z.)
- Division of Animal Genetic Engineering, Shanghai Municipal Key Laboratory of Agri-Genetics and Breeding, Shanghai 201106, China
| | - Mengqian He
- Institute of Animal Science and Veterinary Medicine, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (L.S.); (M.H.); (C.W.); (S.Z.)
- Division of Animal Genetic Engineering, Shanghai Municipal Key Laboratory of Agri-Genetics and Breeding, Shanghai 201106, China
| | - Caifeng Wu
- Institute of Animal Science and Veterinary Medicine, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (L.S.); (M.H.); (C.W.); (S.Z.)
- Division of Animal Genetic Engineering, Shanghai Municipal Key Laboratory of Agri-Genetics and Breeding, Shanghai 201106, China
| | - Shushan Zhang
- Institute of Animal Science and Veterinary Medicine, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (L.S.); (M.H.); (C.W.); (S.Z.)
- Division of Animal Genetic Engineering, Shanghai Municipal Key Laboratory of Agri-Genetics and Breeding, Shanghai 201106, China
| | - Jianjun Dai
- Institute of Animal Science and Veterinary Medicine, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (L.S.); (M.H.); (C.W.); (S.Z.)
- Division of Animal Genetic Engineering, Shanghai Municipal Key Laboratory of Agri-Genetics and Breeding, Shanghai 201106, China
- Correspondence: (J.D.); (D.Z.)
| | - Defu Zhang
- Institute of Animal Science and Veterinary Medicine, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; (L.S.); (M.H.); (C.W.); (S.Z.)
- Division of Animal Genetic Engineering, Shanghai Municipal Key Laboratory of Agri-Genetics and Breeding, Shanghai 201106, China
- Correspondence: (J.D.); (D.Z.)
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13
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Na H, Choi H, Lee Y, Lee J. Effects of Moisture and Amphiphilic Compounds on the Oxidative Stability of Microwave‐Treated Corn Oil. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- HeeSun Na
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon 16419 Republic of Korea
| | - Hyuk Choi
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon 16419 Republic of Korea
| | - YoonHee Lee
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon 16419 Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon 16419 Republic of Korea
- Food Flavor Sensory Research Center Sungkyunkwan University Suwon 16419 Republic of Korea
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14
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Hermansson U, Johannisson A, Axnér E. Cryopreservation of dog semen in a Tris extender with two different 1% soybean preparations compared with a Tris egg yolk extender. Vet Med Sci 2021; 7:812-819. [PMID: 33570263 PMCID: PMC8136955 DOI: 10.1002/vms3.445] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2019] [Revised: 08/20/2020] [Accepted: 01/09/2021] [Indexed: 11/06/2022] Open
Abstract
Egg yolk is widely used as a cryoprotectant in dog semen extenders, but there is a risk of contamination with animal pathogens. In addition, egg yolk may vary in composition, making it difficult to standardize the extender. Lecithin is an animal protein-free alternative to egg yolk for semen cryopreservation. Recently, it was shown that 1% of soybean lecithin type II-S was better than 2% for freezing canine semen. The aim of the study was to compare two different types of soybean lecithin, with egg yolk as a control. Ejaculates from eight dogs were divided into three equal parts and diluted with a Tris-based extender, containing either 20% egg yolk, 1% soybean lecithin Type II-S or 1% soybean lecithin Type IV-S. The samples were then frozen. Sperm motility was evaluated by computer-assisted sperm analysis (CASA), acrosome integrity (FITC-PNA/PI) and sperm membrane integrity (SYBR-14/PI) post-thaw, as well as after 2 and 4 hr incubation at 37°C. Post-thaw sperm chromatin structure assay and plasma membrane integrity were evaluated by flow cytometry. Total motility, sperm plasma membrane integrity and acrosome integrity were significantly better in the egg yolk extender than in the two soybean lecithin-based extenders. Individual motility post-thaw differed more than in the fresh samples, illustrating individual differences in tolerance to the cryostress. The DNA Fragmentation Index (% DFI) was significantly lower in the Tris egg yolk (TEY) extender compared to any of the soybean-based extenders. The number of high green stained spermatozoa were significantly higher in Type IV-S compared to the control TEY extender. In conclusion, egg yolk was superior to the two lecithin-based extenders to cryopreserve canine semen.
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Affiliation(s)
| | - Anders Johannisson
- Division of Reproduction, Department of Clinical Sciences, Faculty of Veterinary Medicine and Animal Science, Swedish University of Agricultural Sciences, SLU, Uppsala, Sweden
| | - Eva Axnér
- Division of Reproduction, Department of Clinical Sciences, Faculty of Veterinary Medicine and Animal Science, Swedish University of Agricultural Sciences, SLU, Uppsala, Sweden
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15
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Yin F, Sun X, Zheng W, Luo X, Zhang Y, Yin L, Jia Q, Fu Y. Screening of highly effective mixed natural antioxidants to improve the oxidative stability of microalgal DHA-rich oil. RSC Adv 2021; 11:4991-4999. [PMID: 35424447 PMCID: PMC8694495 DOI: 10.1039/d0ra10312h] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Accepted: 01/19/2021] [Indexed: 11/21/2022] Open
Abstract
Docosahexaenoic acid (DHA)-rich oil sourced from microalgae can easily become oxidized. The objective of this work was to screen the optimal natural antioxidant mixture for protecting DHA-rich oil. Different natural antioxidants, encompassing tea polyphenols, natural vitamin E, rosemary extract, licorice root antioxidant, ascorbyl palmitate and lecithin were tested individually and in combination in an accelerated oxidation process. Three antioxidants namely natural vitamin E, rosemary extract and ascorbyl palmitate with synergistic effects were chosen, and their concentrations were further optimized using response-surface methodology. The highest antioxidants activity of 16.1740 was obtained with a combination of 0.0224% vitamin E, 0.0259% rosemary extract and 0.0166% ascorbyl palmitate, which prolonged the time until oxidation induction to 20.21 days. The mixed natural antioxidants showed a similar antioxidant effect to 0.02% tert-butylhydroquinone and was better than 0.02% butylated hydroxyanisole. These data indicate that the mixed natural antioxidants optimized in this work can be directly applied in the protection of commercial microalgal DHA-rich oil.
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Affiliation(s)
- Fengwei Yin
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| | - Xiaolong Sun
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| | - Weilong Zheng
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| | - Xi Luo
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| | - Yingying Zhang
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| | - Longfei Yin
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
| | - Qiang Jia
- Seasons Biotechnology (Taizhou) Co., Ltd Taizhou People's Republic of China
| | - Yongqian Fu
- Institute of Biomass Resources, Taizhou University No. 1139 Shifu Road Taizhou 318000 People's Republic of China
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16
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Pisoschi AM, Pop A, Iordache F, Stanca L, Predoi G, Serban AI. Oxidative stress mitigation by antioxidants - An overview on their chemistry and influences on health status. Eur J Med Chem 2020; 209:112891. [PMID: 33032084 DOI: 10.1016/j.ejmech.2020.112891] [Citation(s) in RCA: 231] [Impact Index Per Article: 57.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 08/30/2020] [Accepted: 09/24/2020] [Indexed: 12/11/2022]
Abstract
The present review paper focuses on the chemistry of oxidative stress mitigation by antioxidants. Oxidative stress is understood as a lack of balance between the pro-oxidant and the antioxidant species. Reactive oxygen species in limited amounts are necessary for cell homeostasis and redox signaling. Excessive reactive oxygenated/nitrogenated species production, which counteracts the organism's defense systems, is known as oxidative stress. Sustained attack of endogenous and exogenous ROS results in conformational and oxidative alterations in key biomolecules. Chronic oxidative stress is associated with oxidative modifications occurring in key biomolecules: lipid peroxidation, protein carbonylation, carbonyl (aldehyde/ketone) adduct formation, nitration, sulfoxidation, DNA impairment such strand breaks or nucleobase oxidation. Oxidative stress is tightly linked to the development of cancer, diabetes, neurodegeneration, cardiovascular diseases, rheumatoid arthritis, kidney disease, eye disease. The deleterious action of reactive oxygenated species and their role in the onset and progression of pathologies are discussed. The results of oxidative attack become themselves sources of oxidative stress, becoming part of a vicious cycle that amplifies oxidative impairment. The term antioxidant refers to a compound that is able to impede or retard oxidation, acting at a lower concentration compared to that of the protected substrate. Antioxidant intervention against the radicalic lipid peroxidation can involve different mechanisms. Chain breaking antioxidants are called primary antioxidants, acting by scavenging radical species, converting them into more stable radicals or non-radical species. Secondary antioxidants quench singlet oxygen, decompose peroxides, chelate prooxidative metal ions, inhibit oxidative enzymes. Moreover, four reactivity-based lines of defense have been identified: preventative antioxidants, radical scavengers, repair antioxidants, and those relying on adaptation mechanisms. The specific mechanism of a series of endogenous and exogenous antioxidants in particular aspects of oxidative stress, is detailed. The final section resumes critical conclusions regarding antioxidant supplementation.
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Affiliation(s)
- Aurelia Magdalena Pisoschi
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 050097, Bucharest, Romania.
| | - Aneta Pop
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 050097, Bucharest, Romania
| | - Florin Iordache
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 050097, Bucharest, Romania
| | - Loredana Stanca
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 050097, Bucharest, Romania
| | - Gabriel Predoi
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 050097, Bucharest, Romania
| | - Andreea Iren Serban
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 050097, Bucharest, Romania
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17
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Impact of Stability of Enriched Oil with Phenolic Extract from Olive Mill Wastewaters. Foods 2020; 9:foods9070856. [PMID: 32630100 PMCID: PMC7404700 DOI: 10.3390/foods9070856] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 06/24/2020] [Accepted: 06/26/2020] [Indexed: 11/20/2022] Open
Abstract
The disposal of olive mill wastewaters is a considerable subject for the development of a sustainable olive oil industry considering their high content of pollutants. Nevertheless, the selective extraction of phenolic compounds from olive mill wastewaters represents a promising approach to obtain phenolics suitable for food enrichment. This work aimed to evaluate the efficiency of phenolic extract addition (50 mg L−1), used as natural antioxidant, in sunflower oil against oxidative deterioration; to this aim, XAD-7-HP resin was tested in the recovery of phenolic compounds from olive mill wastewaters. Ultra-high performance liquid chromatography was used to evaluate the single phenols contained in the extract; the most consistent amount was detected for hydroxytyrosol (834 mg 100 mL−1). The change in the oxidation state of fortified sunflower oil was studied by measuring physicochemical (refractive index, peroxide value and oxidative resistance to degradation) and antioxidant parameters (DPPH, ABTS and ORAC assays) during 90 days of storage. Results showed an enhancement of oxidative stability of 50% in the fortified oil compared to control.
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18
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Goh KM, Wong YH, Abas F, Lai OM, Mat Yusoff M, Tan TB, Wang Y, Nehdi IA, Tan CP. Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants. Foods 2020; 9:E739. [PMID: 32512737 PMCID: PMC7353568 DOI: 10.3390/foods9060739] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/10/2020] [Accepted: 04/13/2020] [Indexed: 02/07/2023] Open
Abstract
Shortening derived from palm oil is widely used in baking applications. However, palm oil and the related products are reported to contain high levels of monochloropropandiol (MCPD) ester and glycidyl ester (GE). MCPD and glycidol are known as process contaminants, which are carcinogenic and genotoxic compounds, respectively. The objective was to evaluate the effects of antioxidant addition in palm olein and stearin to the content of MCPD esters and GE in baked cake. Butylated hydroxyanisole (BHA), rosemary extract and tocopherol were used to fortify the samples at 200 mg/kg and in combinations (400, 600 and 800 mg/kg rosemary or tocopherol combined with 200 mg/kg BHA). The MCPD esters and GE content, radical formation and the quality of the fats portion were analyzed. The results showed that palm olein fortified with rosemary extract yielded less 2-MCPD ester. The GE content was lower when soft stearin was fortified with rosemary. ESR spectrometry measurements showed that the antioxidants were effective to reduce radical formation. The synergistic effects of combining antioxidants controlled the contaminants formation. In conclusion, oxidation stability was comparable either in the single or combined antioxidants. Tocopherol in combination with BHA was more effective in controlling the MCPD esters and GE formation.
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Affiliation(s)
- Kok Ming Goh
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
- Guangdong Research Center of Lipid Science Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
| | - Yu Hua Wong
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
| | - Oi Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
| | - Masni Mat Yusoff
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
| | - Tai Boon Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
| | - Yonghua Wang
- Guangdong Research Center of Lipid Science Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
| | - Imeddedine Arbi Nehdi
- Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia;
- Chemistry Department, El Manar Preparatory Institute for Engineering Studies, Tunis El Manar University, P.O. Box 244, Tunis 2092, Tunisia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
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Cheenkaew Y, Panpipat W, Chaijan M. Southern-style Pad Thai sauce: From traditional culinary treat to convenience food in retortable pouches. PLoS One 2020; 15:e0233391. [PMID: 32437467 PMCID: PMC7241765 DOI: 10.1371/journal.pone.0233391] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Accepted: 05/04/2020] [Indexed: 02/07/2023] Open
Abstract
Pad Thai, a Thai dish of stir-fried rice noodles and other ingredients, is one of the culinary heritages of Thailand. In the southern region of Thailand, Pad Thai has different characteristics from other areas because coconut milk and curry paste are used to produce a thick sauce prior to cooking. To commercially distribute this uniquely local culinary treat in a convenient form all over Thailand and other export markets, a shelf-stable sauce using heat sterilization should be developed. Retort processing technology with retort pouches can be used for this purpose. However, phase separation and lipid oxidation can occur and subsequently reduce the overall quality of retorted southern-style Pad Thai sauce. The application of an appropriate stabilizer and antioxidant can be used to prevent such problems. Thus, the objective of this study was to investigate the effects of stabilizers and antioxidants on the stability of retorted southern-style Pad Thai sauce. Southern-style Pad Thai sauce was prepared according to the traditional recipe in the presence of different stabilizers (2.3% potato starch (PS) + 0.1% xanthan gum (XG), 0.5% soy lecithin (LT), and 4% whey protein isolate (WPI)) and antioxidants (500 mg/kg ascorbyl palmitate + 500 mg/kg α-tocopherol (As + Toc), 100 mg/kg ethylenediaminetetraacetic acid (EDTA), 200 mg/kg butylated hydroxytoluene (BHT), and As+Toc+EDTA+BHT (mixed antioxidants)). Samples were packed in retort pouches and processed in a retort at 121°C with an F0 value of 3.57 min. Results showed that the retorted southern-style Pad Thai sauce can be stabilized by 2.3% PS plus 0.1% XG in combination with mixed antioxidants. PS and XG helped stabilize the sauce with a desirable viscosity, water holding capacity, and color without any creaming layer and negative effect on sensory properties. Mixed antioxidants improved the oxidative stability of the retorted sauce by retarding the changes in the peroxide value and color during retorting. Consequently, the processing of southern-style Pad Thai sauce in retortable pouches could increase the market demand for this traditional product due to its convenience and ready-to-use features.
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Affiliation(s)
- Yanyong Cheenkaew
- Department of Agro-Industry, Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat, Thailand
| | - Worawan Panpipat
- Department of Agro-Industry, Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat, Thailand
| | - Manat Chaijan
- Department of Agro-Industry, Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat, Thailand
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20
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Saleh AA, Amber KA, Mousa MM, Nada AL, Awad W, Dawood MA, Abd El-Moneim AEME, Ebeid TA, Abdel-Daim MM. A Mixture of Exogenous Emulsifiers Increased the Acceptance of Broilers to Low Energy Diets: Growth Performance, Blood Chemistry, and Fatty Acids Traits. Animals (Basel) 2020; 10:E437. [PMID: 32150863 PMCID: PMC7142428 DOI: 10.3390/ani10030437] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 03/03/2020] [Accepted: 03/03/2020] [Indexed: 01/07/2023] Open
Abstract
To investigate the influence of emulsifiers on broilers fed low-energy diets, the birds were distributed into three sets-the control was fed the basal diet, the second group was fed diets 50 kcal/kg less than control, and the third group was fed diets 50 kcal/kg less than control and supplemented with 500 g/ton of emulsifiers. The used mixture of exogenous emulsifiers contains phosphatidyl choline, lysophosphatidyl choline, and polyethylene glycol ricinoleate. Although the feed intake was not meaningfully affected by dietary low-energy level with emulsifier inclusion (P = 0.42), the weight gain and FCR were clearly enhanced (P = 0.005 and P = 0.044, respectively). Protein and lipids utilization were decreased by reducing energy level, but they were increased by emulsifier supplementation (P = 0.022 and P = 0.011, respectively). Liver thiobarbituric acid-reactive substances (TBARs) and muscle palmitic acid concentrations were decreased by reducing the energy level and emulsifier's supplementation (P = 0.014 and P = 0.042, respectively). However, muscle total lipids and α-tocopherol, oleic acid, linoleic acid, and α-linolenic acid were not affected by dietary treatments (P > 0.05). Interestingly, the plasma total cholesterol, HDL-cholesterol, total protein, and globulin were decreased in the low-energy group without emulsifier but they were increased by emulsifier supplementation (P = 0.008, P = 0.005, P = 0.037, and P = 0.005, respectively). It could be concluded that the mixture of emulsifier supplementation to low-energy diets enhanced fat utilization and resulted in positive effects on the growth performance, nutrient utilization, lipid peroxidation, and modified plasma lipid profiles in broilers. Getting such benefits in broilers is a necessity to reduce the feed cost and consequently the price of the product, which will lead to improved welfare of mankind.
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Affiliation(s)
- Ahmed A. Saleh
- Department of Poultry Production, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt; (A.A.S.); (K.A.A.); (M.M.M.); (A.L.N.); (T.A.E.)
| | - Khairy A. Amber
- Department of Poultry Production, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt; (A.A.S.); (K.A.A.); (M.M.M.); (A.L.N.); (T.A.E.)
| | - Mahmoud M. Mousa
- Department of Poultry Production, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt; (A.A.S.); (K.A.A.); (M.M.M.); (A.L.N.); (T.A.E.)
| | - Ahmed L. Nada
- Department of Poultry Production, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt; (A.A.S.); (K.A.A.); (M.M.M.); (A.L.N.); (T.A.E.)
| | - Wael Awad
- Animals Production Institute, Agriculture Research Center, Ministry of Agriculture, Giza 12651, Egypt;
| | - Mahmoud A.O. Dawood
- Department of Animal Production, Faculty of Agriculture, Kafrelsheikh University, Kafrelsheikh 33516, Egypt
| | | | - Tarek A. Ebeid
- Department of Poultry Production, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt; (A.A.S.); (K.A.A.); (M.M.M.); (A.L.N.); (T.A.E.)
| | - Mohamed M. Abdel-Daim
- Department of Zoology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia;
- Pharmacology Department, Faculty of Veterinary Medicine, Suez Canal University, Ismailia 41522, Egypt
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Sun L, Fan W, Wu C, Zhang S, Dai J, Zhang D. Effect of substituting different concentrations of soybean lecithin and egg yolk in tris-based extender on goat semen cryopreservation. Cryobiology 2020; 92:146-150. [PMID: 31883445 DOI: 10.1016/j.cryobiol.2019.12.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 12/24/2019] [Accepted: 12/24/2019] [Indexed: 11/29/2022]
Abstract
This study aimed to investigate the effects of different concentrations of soybean lecithin (SL; 0.5%, 1%, and 1.5%) and egg yolk (EY) in Tris-based extenders on the semen quality parameters of post-thawed goat semen. Sixteen ejaculates were collected from eight healthy, mature Chongming White goats (3-5 years of age). Each ejaculate was divided into five equal aliquots, and then each pellet was diluted with one of the five Tris-based extenders containing 20% EY, 0.5% SL, 1% SL, 2% SL, or 3% SL. The cooled diluted semen was loaded into 0.5 mL polyvinyl French straws and cryopreserved in liquid nitrogen. Frozen semen samples were thawed at 37 °C and assessed for sperm motility, viability, plasma acrosome integrity, membrane integrity, and mitochondria integrity, and the spermatozoa were assessed for reactive oxygen species (ROS), superoxide dismutase (SOD), and malondialdehyde (MDA). The semen extended in the 2.0% SL extract tended to have a higher sperm viability (57.44%), motility (52.14%), membrane integrity (45.31%), acrosome integrity (52.96%), and mitochondrial activity (50.21%) than the other SL-based extender concentrations (P < 0.05). The 2.0% SL treatment group was equivalent to the semen extended in 20% EY (P > 0.05). The extenders supplemented 20% EY or 2.0% SL significantly increased the SOD activity and decreased the ROS and MDA activities compared to the other groups (P < 0.05). In conclusion, the extenders supplemented with 20% EY and 2.0% SL had similar effects on spermatozoa preservation. These results indicate that a soybean lecithin-based diluent may be used as an alternative extender to egg yolk for the cryopreservation of goat semen.
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Affiliation(s)
- Lingwei Sun
- Institute of Animal Science and Veterinary Medicine, Shanghai Academy of Agricultural Sciences, Shanghai, 201106, China; Division of Animal Genetic Engineering, Shanghai Municipal Key Laboratory of Agri-genetics and Breeding, Shanghai, 201106, China
| | - Wenhua Fan
- Institute of Animal Science and Veterinary Medicine, Shanghai Academy of Agricultural Sciences, Shanghai, 201106, China; Division of Animal Genetic Engineering, Shanghai Municipal Key Laboratory of Agri-genetics and Breeding, Shanghai, 201106, China
| | - Caifeng Wu
- Institute of Animal Science and Veterinary Medicine, Shanghai Academy of Agricultural Sciences, Shanghai, 201106, China; Division of Animal Genetic Engineering, Shanghai Municipal Key Laboratory of Agri-genetics and Breeding, Shanghai, 201106, China
| | - Shushan Zhang
- Institute of Animal Science and Veterinary Medicine, Shanghai Academy of Agricultural Sciences, Shanghai, 201106, China; Division of Animal Genetic Engineering, Shanghai Municipal Key Laboratory of Agri-genetics and Breeding, Shanghai, 201106, China
| | - Jianjun Dai
- Institute of Animal Science and Veterinary Medicine, Shanghai Academy of Agricultural Sciences, Shanghai, 201106, China; Division of Animal Genetic Engineering, Shanghai Municipal Key Laboratory of Agri-genetics and Breeding, Shanghai, 201106, China.
| | - Defu Zhang
- Institute of Animal Science and Veterinary Medicine, Shanghai Academy of Agricultural Sciences, Shanghai, 201106, China; Division of Animal Genetic Engineering, Shanghai Municipal Key Laboratory of Agri-genetics and Breeding, Shanghai, 201106, China.
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22
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Goritschnig J, Tadus K, König J, Pignitter M. Free Radical Scavenging Activity of Carbonyl-Amine Adducts Formed in Soybean Oil Fortified with Phosphatidylethanolamine. Molecules 2020; 25:molecules25020373. [PMID: 31963288 PMCID: PMC7024298 DOI: 10.3390/molecules25020373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 01/09/2020] [Accepted: 01/16/2020] [Indexed: 12/01/2022] Open
Abstract
Non-enzymatic browning reactions between lipid aldehydes and aminophospholipids might play an important role in the oxidative stability of cold-pressed vegetable oils. We, therefore, aimed to study the Maillard-type reaction between hexanal, a lipid oxidation product of linoleic acid, and phosphatidylethanolamine (PE (16:0/18:1)) at a ratio of 2:1 at conditions representative of the extraction of cold-pressed soybean oils (CPSBO) and determine the radical scavenging activity of the carbonyl-amine adducts with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The reaction product, 2-pentyl-3,5-dibutyl-dihydropyridine, could be identified by means of LC-ESI-QTOF-MS/MS. The formation of this nitrogen-containing heterocycle significantly increased with time and temperature (p < 0.05). The products formed during the carbonyl-amine reaction between PE (16:0/18:1) and hexanal at 60 °C showed a radical scavenging activity of approximately 20% (p < 0.05). The fraction, containing 2-pentyl-3,5-dibutyl-dihydropyridine, contributed to, but was not solely responsible for, the radical scavenging activity (p < 0.05). Incubation of CPSBO fortified with PE (16:0/18:1) at 60 °C for 60 min had the strongest radical scavenging activity of 85.1 ± 0.62%. Besides 2-pentyl-3,5-dibutyl-dihydropyridine, other carbonyl-amine adducts might impact the radical scavenging activity of CPSBO as well. The oxidative stability of CPSBO might be increased by promoting the formation of carbonyl-amine reaction products, such as 2-pentyl-3,5-dibutyl-dihydropyridine.
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Affiliation(s)
- Jana Goritschnig
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria; (J.G.); (K.T.)
| | - Klaudia Tadus
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria; (J.G.); (K.T.)
| | - Jürgen König
- Department of Nutritional Science, Faculty of Life Sciences, University of Vienna, Vienna 1090, Austria;
| | - Marc Pignitter
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria; (J.G.); (K.T.)
- Correspondence: ; Tel.: +43-1-4277-70621
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23
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Glisic M, Glisic M, Boskovic M, Baltic MZ, Trbovic D, Suvajdzic B, Vasilev D. Fat replacement and PUFA enrichment challenges in fermented sausage production. ACTA ACUST UNITED AC 2019. [DOI: 10.1088/1755-1315/333/1/012061] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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24
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González‐Gómez D, Ayuso‐Yuste MC, Blanco‐Roque C, Bernalte‐García MJ. Optimization of enzyme‐assisted aqueous method for the extraction of oil from walnuts using response surface methodology. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14218] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- David González‐Gómez
- Departamento de Didáctica de las Ciencias Experimentales y las Matemáticas Universidad de Extremadura Badajoz Spain
| | - María Concepción Ayuso‐Yuste
- Escuela de Ingenierías Agrarias Universidad de Extremadura Badajoz Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA) Badajoz Spain
| | - Carmen Blanco‐Roque
- Escuela de Ingenierías Agrarias Universidad de Extremadura Badajoz Spain
- Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX‐INTAEX) Badajoz Spain
| | - María Josefa Bernalte‐García
- Escuela de Ingenierías Agrarias Universidad de Extremadura Badajoz Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA) Badajoz Spain
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25
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Mousavi SM, Towhidi A, Zhandi M, Amoabediny G, Mohammadi-Sangcheshmeh A, Sharafi M, Hussaini SMH. Comparison of two different antioxidants in a nano lecithin-based extender for bull sperm cryopreservation. Anim Reprod Sci 2019; 209:106171. [DOI: 10.1016/j.anireprosci.2019.106171] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 07/09/2019] [Accepted: 08/19/2019] [Indexed: 10/26/2022]
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26
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Xu N, Shanbhag AG, Li B, Angkuratipakorn T, Decker EA. Impact of Phospholipid-Tocopherol Combinations and Enzyme-Modified Lecithin on the Oxidative Stability of Bulk Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7954-7960. [PMID: 31199635 DOI: 10.1021/acs.jafc.9b02520] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Phosphatidylethanolamine (PE) and phosphatidylserine (PS) have been shown to increase the antioxidant activity of α-tocopherol. This study investigated the ability of PE or PS to increase the antioxidant activity of different tocopherol homologues in bulk oil. In addition, the ability of a phospholipase-D-modified lecithin (high in PE) to increase the activity of α-tocopherol was determined. Results showed that PE was much more effective than PS at increasing the activity of the tocopherol homologues. The combination of mixed tocopherols with PE presented the greatest increase in antioxidant activity, with hydroperoxides and hexanal lag phases increasing 54 and 53 days compared to the mixed tocopherols alone. Phospholipase-D-modified lecithin increased the antioxidant activity of α-tocopherol in stripped bulk oil as well as a commercially refined oil with no added tocopherols. The study indicates that PE is a powerful tool to increase the antioxidant activity of tocopherols in bulk oil and that modification of lecithin to increase the PE concentration could be a commercially viable option to functionalize lecithin, so that its ability to inhibit lipid oxidation increases in bulk oils.
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Affiliation(s)
- Na Xu
- Department of Food Science and Engineering , Jilin University , Changchun , Jilin 130062 , People's Republic of China
| | - Anuj G Shanbhag
- Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
| | - Bo Li
- Department of Food Quality and Safety , China Pharmaceutical University , Nanjing , Jiangsu 211198 , People's Republic of China
| | - Thamonwan Angkuratipakorn
- Department of Chemistry, Faculty of Science and Technology , Thammasat University Klong Luang , Pathum Thani 12120 , Thailand
| | - Eric A Decker
- Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
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27
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Criado-Navarro I, Mena-Bravo A, Calderón-Santiago M, Priego-Capote F. Determination of glycerophospholipids in vegetable edible oils: Proof of concept to discriminate olive oil categories. Food Chem 2019; 299:125136. [PMID: 31302429 DOI: 10.1016/j.foodchem.2019.125136] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 07/04/2019] [Accepted: 07/05/2019] [Indexed: 11/24/2022]
Abstract
Glycerophospholipids (GPLs) constitute a chemical family within the saponifiable fraction of vegetable oils. GPLs have been scarcely studied in edible oils owing to the lack of sensitive and selective analytical methods. We have developed a method for identification, confirmation and relative quantitation of GPLs in vegetable oils. The method is based on solid-phase extraction (SPE) for isolation of GPLs and determination by liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). As proof of concept, the approach has been applied to characterize GPLs in different olive oil categories, thus revealing compositional changes, which could be explained by factors such as the quality of fruits and the extraction process. Families such as glycerophosphatidic acids and phosphatidylglycerides are remarkable because of their capability to discriminate virgin olive oils from the rest of categories. These results open a door to additional studies targeted at the identification of olive oil quality by monitoring these lipids.
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Affiliation(s)
- I Criado-Navarro
- Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; University of Córdoba Agroalimentary Excellence Campus, ceiA3, Córdoba, Spain
| | - A Mena-Bravo
- Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; University of Córdoba Agroalimentary Excellence Campus, ceiA3, Córdoba, Spain
| | - M Calderón-Santiago
- Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; University of Córdoba Agroalimentary Excellence Campus, ceiA3, Córdoba, Spain
| | - F Priego-Capote
- Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; University of Córdoba Agroalimentary Excellence Campus, ceiA3, Córdoba, Spain.
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28
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Nasab ME, Takzaree N, Saffari PM, Partoazar A. In vitro antioxidant activity and in vivo wound-healing effect of lecithin liposomes: a comparative study. J Comp Eff Res 2019; 8:633-643. [DOI: 10.2217/cer-2018-0128] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Aim: This study was conducted to determine the potentials of egg lecithin (egg-l) and soy lecithin (soy-l) liposomes in antioxidative and wound healing properties. Materials & methods: The suspensions of egg-l and soy-l were prepared using the fusion technique. The free radical scavenging activity of both lecithin liposomes was evaluated by DPPH and ABTS methods. Tissue staining was used to assess wound-healing parameter. Results: Liposomal lecithins showed an increasing trend of 1–10 mg/ml in radical-scavenging activities (p < 0.0001). Wound-healing assessments showed a significant effect (p < 0.0001) in treatment with topical lecithin liposomes. The results of wound healing also showed better outcomes of egg-l in comparison with phenytoin 1% cream. Conclusion: Antioxidant lecithin liposomes may enhance the treatment of wound injuries.
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Affiliation(s)
- Maryam Eskandari Nasab
- Department of Pharmacology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Nasrin Takzaree
- Department of Anatomy & Medicinal Plants Research Center, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Partow Mirzaee Saffari
- Department of Pharmacology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Alireza Partoazar
- Department of Pharmacology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
- Experimental Medicine Research Center, Tehran University of Medical Sciences, Tehran, Iran
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29
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Jalali-Jivan M, Abbasi S, Scanlon MG. Microemulsion as nanoreactor for lutein extraction: Optimization for ultrasound pretreatment. J Food Biochem 2019; 43:e12929. [PMID: 31368559 DOI: 10.1111/jfbc.12929] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 05/06/2019] [Accepted: 05/12/2019] [Indexed: 12/19/2022]
Abstract
In the present study, the capability of microemulsion technique, as a novel technique for synchronous extraction and solubilization of lipophilic compounds, on lutein extraction from marigold petals was investigated. Under the optimized sonication (amplitude 100%, 120 s, 25°C), the extraction efficiency increased (85%) using SDS:ethanol (1:2)-based ME. Moreover, sonication led to smaller droplets (12-163 nm) with favorable thermodynamic stability. In addition, the developed MEs showed higher thermal and especially UV stability in comparison to organic solvent extracts which were fainted with first-order kinetics. It was also found that co-surfactant could be eliminated from formulation on the expense of the optimized sonication, was valuable output form industrial point of view. These findings revealed the high potential of ultrasound technique on the extraction and solubilization of lutein by ME technique which can be directly utilized in lutein-enriched functional foods and beverages. PRACTICAL APPLICATIONS: From applicability point of view, the solvent extracted compounds cannot be easily dissolved in food or pharmaceutical systems that are mostly hydrophilic. Therefore, microemulsions (MEs), as green and environmentally friendly food-grade systems, due to their potential capability for simultaneous extraction and solubilization of carotenoids are of great interest. Therefore, the present study confirmed the practical ability of MEs in lutein extraction and protection. All in all, the developed lutein MEs with high lutein extraction capacity and superior lutein chemical stability against thermal treatment and especially UV radiation is an original finding which allows design of new functional foods and could be potentially useful for enriching foods, pharmaceuticals, nutraceuticals, and supplement formulation.
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Affiliation(s)
- Mehdi Jalali-Jivan
- Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Soleiman Abbasi
- Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Martin G Scanlon
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Rohfritsch Z, Schafer O, Giuffrida F. Analysis of Oxidative Carbonyl Compounds by UPLC-High-Resolution Mass Spectrometry in Milk Powder. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3511-3520. [PMID: 30813718 DOI: 10.1021/acs.jafc.9b00674] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Long-chain polyunsaturated fatty acids are highly susceptible to lipid oxidation which causes undesirable odors and flavors in food. We present the development, validation, and application of a semiquantitative screening method to monitor volatile and nonvolatile carbonyl compounds generated from lipids oxidation after 7-(diethylamino)-2-oxochromene-3-carbohydrazide (CHH) derivatization using liquid chromatography high-resolution mass spectrometry. An inclusion list containing eligible compounds was used in full scan mode to identify potential oxidative markers. In an antioxidants study using lecithin and tocopherols, the proposed method was successfully used to monitor the docosahexaenoic acid (DHA)-specific oxidative markers in a model milk powder system enriched with fish oils. The results showed that lecithin inhibits oxidation by reducing the peroxidation rate, while δ-tocopherol delays the oxidation with distinct induction periods. Here, we explore the optimum concentration of soy lecithin and δ-tocopherol needed to limit lipid oxidation in a complex food matrix such as milk powder.
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Affiliation(s)
- Zhen Rohfritsch
- Nestlé Research , Vers-chez-les-Blanc, 1000 Lausanne 26 , Switzerland
| | - Olivier Schafer
- Nestlé Research , Vers-chez-les-Blanc, 1000 Lausanne 26 , Switzerland
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31
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Lim LT, Mendes AC, Chronakis IS. Electrospinning and electrospraying technologies for food applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:167-234. [PMID: 31151724 DOI: 10.1016/bs.afnr.2019.02.005] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Electrospinning and electrospraying are versatile techniques for the production of nano- to micro-scale fibers and particles. Over the past 2 decades, significant progresses have been made to advance the fundamental understandings of these electrohydrodynamic processes. Researchers have investigated different polymeric and non-polymeric substrates for producing submicron electrospun/electrosprayed materials of unique morphologies and physicochemical properties. This chapter provides an overview on the basic principles of electrospinning and electrospraying, highlighting the effects of key processing and solution parameters. Electrohydrodynamic phenomena of edible substrates, including polysaccharides (xanthan, alginate, starch, cyclodextrin, pullulan, dextran, modified celluloses, and chitosan), proteins (zein, what gluten, whey protein, soy protein, gelatin, etc.), and phospholipids are reviewed. Selected examples are presented on how ultrafine fibers and particles derived from these substrates are being exploited for food and nutraceutical applications. Finally, the challenges and opportunities of the electrostatic methods are discussed.
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Affiliation(s)
- Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, ON, Canada.
| | - Ana C Mendes
- Nano-BioScience Research Group, DTU-Food, Technical University of Denmark, Lyngby, Denmark
| | - Ioannis S Chronakis
- Nano-BioScience Research Group, DTU-Food, Technical University of Denmark, Lyngby, Denmark
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32
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Barbinta-Patrascu ME, Badea N, Bacalum M, Ungureanu C, Suica-Bunghez IR, Iordache SM, Pirvu C, Zgura I, Maraloiu VA. 3D hybrid structures based on biomimetic membranes and Caryophyllus aromaticus - "green" synthesized nano-silver with improved bioperformances. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2019; 101:120-137. [PMID: 31029305 DOI: 10.1016/j.msec.2019.03.069] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 03/20/2019] [Accepted: 03/21/2019] [Indexed: 10/27/2022]
Abstract
The paper describes an innovative bio-design of some hybrid nanoarchitectures containing bioartificial membranes and silver nanoparticles phytogenerated by using a natural extract Caryophyllus aromaticus (cloves) that contains many bioactive compounds. Two kinds of liposomes with and without chlorophyll a (Chla) obtained through thin film hydration method were used to achieve bio-green-generated hybrids by a simple, cost effective bottom-up approach. The characteristic peaks of CE-nAg monitored by UV-Vis absorption have firstly demonstrated the biohybrids formation. The slightly blue shift and fluorescence quenching observed by fluorescence emission spectra highlighted the formation of hybrid systems by biointeraction between lipid vesicles and silver nanoparticles. The incorporation of silver nanoparticles in lipid vesicles resulted in significant changes of FT-IR spectra of liposomes, indicating a reorganization of biomimetic membranes. All the microscopic methods (SEM, AFM and TEM) confirmed the biosynthesis of "green" AgNPs together with associated biohybrids, their spherical and quasi-spherical shapes with nano-scaled size. By TEM assay it was shown that CE-nAg are surrounded by petal like cloud structures that consist of biopolymers like proteins or polysaccharides and other phytochemicals arising from clove extract. EDS spectra confirmed the formation of phyto-nanoAg and also the presence of silver in the biohybrids. In addition, Selected Area Electron Diffraction showed characteristic polycrystalline ring patterns for a cubic structure of the clove-generated AgNPs. The hybrid materials showed efficient physical stability,i.e. ξ value of -28.0 mV (for biohybrids without Chla, BH) and of -31.7 mV (for biohybrids labelled with Chla, Chla-BH), assured by strong electrostatic repulsive forces between particles. The "green" nano-silver particles (CE-nAg) showed remarkable antioxidant activity (AA = 90.2%). The biohybrids loaded with clove-AgNPs proved to be more effective, scavenging about 98.8% of free radicals (in case of Chla-BH), and of 92.6% (in case of BH). The antibacterial effectiveness showed that green AgNPs combine in a synergistic manner the antibacterial properties of clove extract with those of silver, resulting in an enhancement of inhibition diameter, by 20%. Chla-BH proved to be more potent against Escherichia coli, than BH, exhibiting an inhibition diameter of 42 mm. Regarding the in vitro cytotoxicity against tumour cells, the CE-nAg concentration significantly influenced the cell viability, i.e. IC50 was 3.6% (v/v) for HT-29 cells. Chla-BH was more effective against HT-29 cancer cells at the concentrations ranging from 0 to 18% (v/v), when the normal cells were not affected. Clove-generated AgNPs exhibited haemolytic activity against hRBCs, while the biohybrids were haemocompatible. The action mechanism on the two cell lines (mouse fibroblast L929 cells and human colorectal adenocarcinoma HT-29 cells) investigated by fluorescence microscopy demonstrated that CE-nAg killed almost all the cells (94%) through necrosis at a concentration of 33.4% (v/v). The treatment of HT-29 cells with BH resulted in: 71.5% viable cells, 19.5% apoptotic and only 9% necrotic cells, while in the case of Chla-BH treatment, only 77.5% cells were viable, 16% cells were apoptotic and 6.5% were necrotic. In this way, the developed silver-based nanoparticles can represent viable promoters to develop new biohybrids with improved features, e.g. antioxidant and antibacterial effectiveness, haemolytic activity and greater specificity towards tumour cells.
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Affiliation(s)
- Marcela Elisabeta Barbinta-Patrascu
- University of Bucharest, Faculty of Physics, Department of Electricity, Solid-State Physics and Biophysics, 405 Atomistilor Street, PO Box MG-11, Bucharest, Magurele 077125, Romania
| | - Nicoleta Badea
- University "Politehnica" of Bucharest, Faculty of Applied Chemistry and Materials Science, 1-7, Polizu Str., 011061 Bucharest, Romania.
| | - Mihaela Bacalum
- Department of Life and Environmental Physics, Horia Hulubei National Institute for Physics and Nuclear Engineering, Reactorului, 30, Magurele, Romania.
| | - Camelia Ungureanu
- University "Politehnica" of Bucharest, Faculty of Applied Chemistry and Materials Science, 1-7, Polizu Str., 011061 Bucharest, Romania
| | | | - Stefan Marian Iordache
- University of Bucharest, Faculty of Physics, 3Nano-SAE Research Centre, PO Box MG-38, Bucharest, Magurele 077125, Romania
| | - Cristian Pirvu
- University "Politehnica" of Bucharest, Faculty of Applied Chemistry and Materials Science, 1-7, Polizu Str., 011061 Bucharest, Romania
| | - Irina Zgura
- National Institute of Materials Physics, 405A Atomistilor Street, P.O. Box MG-7, Bucharest, Magurele 077125, Romania
| | - Valentin Adrian Maraloiu
- National Institute of Materials Physics, 405A Atomistilor Street, P.O. Box MG-7, Bucharest, Magurele 077125, Romania
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Abstract
Vegetable oils, which are a rich source of unsaturated fatty acids, phytosterols, vitamins and antioxidants, have a significant effect on the functioning and development of the body and contribute to health maintenance. They can be obtained from seeds, fruit stones, fruit, nuts or sprouts. This study discusses various species of plants that are sources of nut oils consumed in the daily diet and also used in the pharmaceutical and cosmetics industries.
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Affiliation(s)
- Michalak Monika
- Department of Dermatology and Cosmetology, Institute of Medical Sciences, Faculty of Medicine and Health Sciences, Jan Kochanowski University in Kielce
| | - Kiełtyka-Dadasiewicz Anna
- Department of Plant Production Technology and Commodity Science, University of Life Sciences in Lublin
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Shang W, Dong H, Strappe P, Zhou Z, Blanchard C. Characterization of endogenous antioxidant attributes and its influence on thermal stability of canola oil. RSC Adv 2018; 8:36096-36103. [PMID: 35558495 PMCID: PMC9088397 DOI: 10.1039/c8ra02275e] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Accepted: 09/15/2018] [Indexed: 01/30/2023] Open
Abstract
Difference in thermal stability of two commercially available canola oils prepared by either expeller-extraction (EE) or solvent-extraction (SE) method was investigated. After 5 days consecutive deep-fry, content of oxidized-triacylglycerols (oxTAGs) in SE oil increased by 250.0% compared to its original status. However, 62.5% increase of oxTAGs in EE oil occurred, indicating that EE oil exhibits superior thermal stability to SE oil. Antioxidant capacity of EE oil was highly retained and loss rate of tocopherols in EE oil was much slower than in SE oil during deep-fry. Lipidomics showed that although there was no significant difference in molecular profile of either triacylglycerols or diacylglycerols between two oils, EE oil was characterized with 19 times higher phosphatidylcholine contents than SE oil. Considering no difference in antioxidant capacity between the two oils in their original status, it is proposed that synergetic mechanism is simultaneously initiated by antioxidant compounds and phosphatidylcholines, which plays key roles for maintaining better thermo-stability of vegetable oil during deep-fry.
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Affiliation(s)
- Wenting Shang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology Tianjin 300457 China +862260601371 +862260601408
| | - Huijuan Dong
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology Tianjin 300457 China +862260601371 +862260601408
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University Rockhampton Qld 4700 Australia
| | - Zhongkai Zhou
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology Tianjin 300457 China +862260601371 +862260601408
- ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University Wagga Wagga NSW 2678 Australia
| | - Chris Blanchard
- ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University Wagga Wagga NSW 2678 Australia
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36
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Günal D, Turan S. Effects of olive wastewater and pomace extracts, lecithin, and ascorbyl palmitate on the oxidative stability of refined sunflower oil. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13705] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Deniz Günal
- Faculty of Engineering and Architecture, Department of Food Engineering; Abant Izzet Baysal University; Bolu Turkey
| | - Semra Turan
- Faculty of Engineering and Architecture, Department of Food Engineering; Abant Izzet Baysal University; Bolu Turkey
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37
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Joyce P, Gustafsson H, Prestidge CA. Enhancing the lipase-mediated bioaccessibility of omega-3 fatty acids by microencapsulation of fish oil droplets within porous silica particles. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.06.015] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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38
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Wang S, Shi Y, Han L. Development and evaluation of microencapsulated peony seed oil prepared by spray drying: Oxidative stability and its release behavior during in-vitro digestion. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.03.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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39
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Dalmazzo A, Losano JDA, Rocha CC, Tsunoda RH, Angrimani DDSR, Mendes CM, Assumpção MEODÁ, Nichi M, Barnabe VH. Effects of Soy Lecithin Extender on Dog Sperm Cryopreservation. Anim Biotechnol 2018; 29:174-182. [PMID: 28658593 DOI: 10.1080/10495398.2017.1334662] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Semen cryopreservation is an essential biotechnology in canine reproduction and during the cryopreservation process commonly egg yolk are used. The discrepancy in the egg yolk composition and the potential risk of disease dissemination are obstacles for semen exportation and use. Therefore, studies aiming to substitute egg yolk are extremely important. In this context, soy lecithin contains a low-density lipoprotein fraction, is an interesting alternative. Thus, the objective of this study was to compare extenders based on soy lecithin (several concentrations and forms) with egg yolk during the cryopreservation process of dog sperm. For this purpose, we used twelve dogs. Semen was evaluated at different time points (after refrigeration, glycerolization, and thawing), by motility analysis (CASA) and functional tests (e.g., membrane integrity-eosin/nigrosin, acrosome integrity-fast green/Bengal rose, mitochondrial activity-3'3 diaminobenzidine, Chromatin susceptibility to acid-induced denaturation-SCSA, and susceptibility to oxidative stress-thiobarbituric acid reactive substances). The results indicated that egg yolk and lower concentrations of lecithin had similar effects on mitochondrial activity and motility. Thus, soy lecithin is a potentially viable alternative to egg yolk for the cryopreservation of dog semen.
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Affiliation(s)
- Andressa Dalmazzo
- a University of São Paulo, College of Veterinary Medicine and Animal Science , Department of Animal Reproduction , São Paulo , Brazil
| | - João Diego A Losano
- a University of São Paulo, College of Veterinary Medicine and Animal Science , Department of Animal Reproduction , São Paulo , Brazil
| | - Carolina C Rocha
- a University of São Paulo, College of Veterinary Medicine and Animal Science , Department of Animal Reproduction , São Paulo , Brazil
| | - Roberta H Tsunoda
- a University of São Paulo, College of Veterinary Medicine and Animal Science , Department of Animal Reproduction , São Paulo , Brazil
| | - Daniel de Souza Ramos Angrimani
- a University of São Paulo, College of Veterinary Medicine and Animal Science , Department of Animal Reproduction , São Paulo , Brazil
| | - Camilla M Mendes
- a University of São Paulo, College of Veterinary Medicine and Animal Science , Department of Animal Reproduction , São Paulo , Brazil
| | - Mayra Elena O D Ávila Assumpção
- a University of São Paulo, College of Veterinary Medicine and Animal Science , Department of Animal Reproduction , São Paulo , Brazil
| | - Marcilio Nichi
- a University of São Paulo, College of Veterinary Medicine and Animal Science , Department of Animal Reproduction , São Paulo , Brazil
| | - Valquíria H Barnabe
- a University of São Paulo, College of Veterinary Medicine and Animal Science , Department of Animal Reproduction , São Paulo , Brazil
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Nanoemulsions and topical creams for the safe and effective delivery of lipophilic antioxidant coenzyme Q10. Colloids Surf B Biointerfaces 2018; 167:165-175. [DOI: 10.1016/j.colsurfb.2018.04.010] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Revised: 01/31/2018] [Accepted: 04/03/2018] [Indexed: 11/21/2022]
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41
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Drapala KP, Mulvihill DM, O'Mahony JA. Improving the oxidative stability of model whey protein hydrolysate-based infant formula emulsions with lecithin. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12538] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Kamil P Drapala
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | - Daniel M Mulvihill
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
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42
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Shekarforoush E, Mendes AC, Baj V, Beeren SR, Chronakis IS. Electrospun Phospholipid Fibers as Micro-Encapsulation and Antioxidant Matrices. Molecules 2017; 22:E1708. [PMID: 29039789 PMCID: PMC6151585 DOI: 10.3390/molecules22101708] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2017] [Revised: 10/05/2017] [Accepted: 10/09/2017] [Indexed: 11/17/2022] Open
Abstract
Electrospun phospholipid (asolectin) microfibers were investigated as antioxidants and encapsulation matrices for curcumin and vanillin. These phospholipid microfibers exhibited antioxidant properties which increased after the encapsulation of both curcumin and vanillin. The total antioxidant capacity (TAC) and the total phenolic content (TPC) of curcumin/phospholipid and vanillin/phospholipid microfibers remained stable over time at different temperatures (refrigerated, ambient) and pressures (vacuum, ambient). ¹H-NMR confirmed the chemical stability of both encapsulated curcumin and vanillin within phospholipid fibers. Release studies in aqueous media revealed that the phenolic bioactives were released mainly due to swelling of the phospholipid fiber matrix over time. The above studies confirm the efficacy of electrospun phospholipid microfibers as encapsulation and antioxidant systems.
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Affiliation(s)
- Elhamalsadat Shekarforoush
- Nano-Bio Science Research Group, DTU-Food, Technical University of Denmark, Kemitorvet 202, 2800 Kongens Lyngby, Denmark; (E.S.); (I.S.C.)
| | - Ana C. Mendes
- Nano-Bio Science Research Group, DTU-Food, Technical University of Denmark, Kemitorvet 202, 2800 Kongens Lyngby, Denmark; (E.S.); (I.S.C.)
| | - Vanessa Baj
- Nano-Bio Science Research Group, DTU-Food, Technical University of Denmark, Kemitorvet 202, 2800 Kongens Lyngby, Denmark; (E.S.); (I.S.C.)
| | - Sophie R. Beeren
- DTU-Chemistry, Technical University of Denmark, Kemitorvet 207, 2800 Kongens Lyngby, Denmark; (V.B.); (S.R.B.)
| | - Ioannis S. Chronakis
- Nano-Bio Science Research Group, DTU-Food, Technical University of Denmark, Kemitorvet 202, 2800 Kongens Lyngby, Denmark; (E.S.); (I.S.C.)
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Roostaee M, Barzegar M, Sahari MA, Rafiee Z. The enhancement of pistachio green hull extract functionality via nanoliposomal formulation: studying in soybean oil. Journal of Food Science and Technology 2017; 54:3620-3629. [PMID: 29051657 DOI: 10.1007/s13197-017-2822-2] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/13/2017] [Accepted: 08/16/2017] [Indexed: 01/14/2023]
Abstract
Phenolic compounds of pistachio green hull extract (PGHE) were incorporated into nanoliposomes (NLs). The NLs were prepared with different concentrations of phenolic compounds of PGHE (500, 750 and 1000 ppm) and particle size, polydispersity index (PDI), zeta potential and encapsulation efficiency (EE) were investigated. The antioxidant activity of free and incorporated phenolic compounds of PGHE were evaluated in soybean oil during 39 days of storage by measuring peroxide (PV), thiobarbituric acid (TBA) values and color. The total phenolic content and IC50 (DPPH assay) of PGHE were 614.91 ± 0.45 mg gallic acid equivalent/g fresh weight of extract and 10 ± 0.05 μg/ml extract, respectively. The prepared NLs had 101.86-105.81 nm size and PDI = 0.202-0.235. The zeta potential value of NLs varied between -47.7 and -52.3 mV. The highest EE (32.47%) was observed for NLs containing 1000 ppm of phenolic compounds. The lowest PV and TBA values were related to free phenolic compounds at 500 mg/kg oil. In comparison with free phenolic compounds, loaded NLs had lower antioxidant activity, but encapsulation could improve the stability, gradual release and solubility of phenolic compounds in soybean oil. The color of NLs containing oil samples remained constant during the storage, but free phenolic compounds changed the oil`s color. All concentrations of free and incorporated phenolic compounds had also higher antioxidant activity than BHT. Finally, 500 ppm of phenolic compounds of PGHE in its incorporated forms could be recommended as a substitute for synthetic antioxidant in soybean oil.
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Affiliation(s)
- Mahia Roostaee
- Department of Food Science and Technology, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran
| | - Mohammad Ali Sahari
- Department of Food Science and Technology, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran
| | - Zahra Rafiee
- Department of Food Science and Technology, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran
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Liang L, Chen F, Wang X, Jin Q, Decker EA, McClements DJ. Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4755-4765. [PMID: 28534401 DOI: 10.1021/acs.jafc.7b01469] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
There is great interest in the formulation of plant-based foods enriched with nutrients that promote health, such as polyunsaturated fatty acids. This study evaluated the impact of sunflower phospholipid type on the formation and stability of flaxseed oil-in-water emulsions. Two sunflower lecithins (Sunlipon 50 and 90) with different phosphatidylcholine (PC) levels (59 and 90%, respectively) were used in varying ratios to form emulsions. Emulsion droplet size, charge, appearance, microstructure, and oxidation were measured during storage at 55 °C in the dark. The physical and chemical stability increased as the PC content of the lecithin blends decreased. The oxidative stability of emulsions formulated using Sunlipon 50 was better than emulsions formulated using synthetic surfactants (SDS or Tween 20). The results are interpreted in terms of the impact of emulsifier type on the colloidal interactions between oil droplets and on the molecular interactions between pro-oxidants and oil droplet surfaces.
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Affiliation(s)
- Li Liang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122 China
- Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
| | - Fang Chen
- Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
- School of Public Health, Nanchang University , Nanchang, Jiangxi 330006, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122 China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122 China
| | - Eric Andrew Decker
- Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
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Kasaikina OT, Krugovov DA, Mengele EA. Unusual antioxidant effects in multiphase and complex systems. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600286] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Olga T. Kasaikina
- Department of Chemistry, N.N.Semenov Institute of Chemical Physics RAS, Yaroslavl State UniversityMoscow State UniversityMoscowRussia
| | - Dmitriy A. Krugovov
- Department of Chemistry, N.N.Semenov Institute of Chemical Physics RAS, Yaroslavl State UniversityMoscow State UniversityMoscowRussia
| | - Elena A. Mengele
- Department of Chemistry, N.N.Semenov Institute of Chemical Physics RAS, Yaroslavl State UniversityMoscow State UniversityMoscowRussia
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Ali Siyal F, Ezzat Abd M, Alagawany M, Wang C, Wan X, He J, Wang M, Zhang L, Zhong X, Wang T, Dhama K. Effect of Soy Lecithin on Growth Performance, Nutrient Digestibility and Hepatic Antioxidant Parameters of Broiler Chickens. INT J PHARMACOL 2017. [DOI: 10.3923/ijp.2017.396.402] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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47
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Martelli SM, Motta C, Caon T, Alberton J, Bellettini IC, do Prado ACP, Barreto PLM, Soldi V. Edible carboxymethyl cellulose films containing natural antioxidant and surfactants: α-tocopherol stability, in vitro release and film properties. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.026] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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48
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Salminen H, Helgason T, Kristinsson B, Kristbergsson K, Weiss J. Tuning of shell thickness of solid lipid particles impacts the chemical stability of encapsulated ω-3 fish oil. J Colloid Interface Sci 2017; 490:207-216. [DOI: 10.1016/j.jcis.2016.11.063] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2016] [Revised: 11/17/2016] [Accepted: 11/18/2016] [Indexed: 10/20/2022]
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49
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Effect of Soy-Derived Phospholipid on the Autoxidation of Canola Oil in a Water/Oil Emulsion. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2855-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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50
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Cui L, Decker EA. Phospholipids in foods: prooxidants or antioxidants? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:18-31. [PMID: 26108454 DOI: 10.1002/jsfa.7320] [Citation(s) in RCA: 129] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2015] [Revised: 06/09/2015] [Accepted: 06/22/2015] [Indexed: 05/25/2023]
Abstract
Lipid oxidation is one of the major causes of quality deterioration in natural and processed foods and thus a large economic concern in the food industry. Phospholipids, especially lecithins, are already widely used as natural emulsifiers and have been gaining increasing interest as natural antioxidants to control lipid oxidation. This review summarizes the fatty acid composition and content of phospholipids naturally occurring in several foods. The role of phospholipids as substrates for lipid oxidation is discussed, with a focus on meats and dairy products. Prooxidant and antioxidant mechanisms of phospholipids are also discussed to get a better understanding of the possible opportunities for using phospholipids as food antioxidants.
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Affiliation(s)
- Leqi Cui
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
- Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, PO Box 80203, Jeddah 21589, Saudi Arabia
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