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Extraction, Isolation of Bioactive Compounds and Therapeutic Potential of Rapeseed ( Brassica napus L.). MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27248824. [PMID: 36557956 PMCID: PMC9781536 DOI: 10.3390/molecules27248824] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/07/2022] [Accepted: 12/07/2022] [Indexed: 12/15/2022]
Abstract
Rapeseed (Brassica napus L.) is a herbaceous annual plant of the Cruciferous family, the Cabbage genus. This oilseed crop is widely used in many areas of industry and agriculture. High-quality oil obtained from rapeseed can be found in many industrial food products. To date, extracts with a high content of biologically active substances are obtained from rapeseed using modern extraction methods. Brassica napus L. seeds contain polyunsaturated and monounsaturated fatty acids, carotenoids, phytosterols, flavonoids, vitamins, glucosinolates and microelements. The data in this review show that rapeseed biocompounds have therapeutic effects in the treatment of various types of diseases. Some studies indicate that rapeseed can be used as an anti-inflammatory, antioxidant, antiviral, hypoglycemic and anticancer agent. In the pharmaceutical industry, using rapeseed as an active ingredient may help to develop new forms drugs with wide range of therapeutic effects. This review focuses on aspects of the extraction of biocompounds from rapeseed and the study of its pharmacological properties.
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2
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Chaya H, Kumar SS, Jayarama S, Mahadevappa P. Comprehensive Nutritional Analysis, Antioxidant Activities, and Bioactive Compound Characterization from Seven Selected Cereals and Pulses by UHPLC-HRMS/MS. ACS OMEGA 2022; 7:31377-31387. [PMID: 36092608 PMCID: PMC9453962 DOI: 10.1021/acsomega.2c03767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Accepted: 08/12/2022] [Indexed: 06/15/2023]
Abstract
Cereals and pulses comprise the largest proportion in a typical Indian diet plate. This research mainly focuses on determining the nutritional composition, bioactive compound characterization, and antioxidant activities of seven selected cereals and pulses. The total carbohydrate content was high in unripe banana (67.65/100 g) and arrowroot (63.76/100 g). Finger millet (44.55 μmol %), chickpea (53.33 μmol %), and green gram (17.40 μmol %) showed high oleic, linoleic, and linolenic acid contents, respectively. The ascorbic acid content was the highest in chickpea and horse gram at 86.83 and 83.76 mg/100 g, respectively. The major phenolics and flavonoids quantified and confirmed using HPLC and UHPLC-HRMS/MS were gallic, protocatechuic, vanillic, para-coumaric, ferulic, chlorogenic, sinapic, and trans-cinnamic acids, rutin, and quercetin. The sample extracts showed dose-dependent antioxidant activity to combat the reactive oxygen species. Hence, these serve as an excellent source for the development of functional food formulations for lowering the risk of various diseases.
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Complex Dielectric Permittivity Spectra of Rapeseed in the 20 MHz–3 GHz Frequency Range. MATERIALS 2022; 15:ma15144844. [PMID: 35888310 PMCID: PMC9322766 DOI: 10.3390/ma15144844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/05/2022] [Accepted: 07/09/2022] [Indexed: 11/25/2022]
Abstract
Rapeseed is one of the most important sources of vegetable oil worldwide. Knowledge of the dielectric properties of rapeseed may be beneficial for moisture content determination and the optimization of microwave treatment processes. The aim of this research was to examine the complex dielectric permittivity spectra of rapeseed of moisture content from 8.3% to 16.1%. The measurements were performed in the 20 MHz–3 GHz frequency range with the use of a vector network analyzer and a coaxial transmission-line cell. The real part of dielectric permittivity significantly depended on the water content of the seeds. The obtained spectra were modeled with the use of a three-pole Debye model with bulk electrical conductivity. Because the highest-frequency pole was found near the high-frequency measurement band limit, the spectra were additionally modeled with the use of an approximate ABC model with two in-band Debye poles. The determined model parameters were found to be highly dependent on the water content of the seeds. The relations between these parameters and water content were analyzed.
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4
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Emebu S, Osaikhuiwuomwan O, Mankonen A, Udoye C, Okieimen C, Janáčová D. Influence of moisture content, temperature, and time on free fatty acid in stored crude palm oil. Sci Rep 2022; 12:9846. [PMID: 35701515 PMCID: PMC9198255 DOI: 10.1038/s41598-022-13998-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Accepted: 05/18/2022] [Indexed: 11/09/2022] Open
Abstract
Consequent to the importance of crude palm oil (CPO) to global food processing industries, and the need for quality assurance of CPO. A kinetic model that describes changes of free fatty acid (FFA) in industrially stored CPO has been developed. CPO FFA is a well-known indicator of the deterioration of CPO. The effect of initial moisture content, storage temperature, and time on CPO FFA have been investigated in this work. Specifically, statistical multi-regression models for changes in FFA and moisture content (MC) were developed at P-value < 0.05 or 95% confidence interval fence. It was found that CPO FFA increases with an increase in moisture content, temperature, and time in their linear term and in respect to decreases in their quadratic term, and interaction between moisture content and temperature. The CPO MC was also found to decrease with an increase in temperature and time and increases in the quadratic term of temperature. Although while the model for CPO FFA, based on Fisher's F-test: [Formula: see text], showed no lack-of-fit; that of CPO MC showed lack-of-fit, [Formula: see text]. Furthermore, based on inference from the statistical model, their kinetic models were also developed. While the CPO FFA kinetic, found to be a half-order kinetic model and its other auxiliary models showed a very good fit (R2 {0.9933-0.8614} and RMSE {0.0020-3.6716}); that of CPO MC was a poorly fitted first-order kinetic model (R2 {0.9885-0.3935} and RMSE {0.0605-17.8501}).
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Affiliation(s)
- Samuel Emebu
- Department of Automatic Control and Informatics, Tomas Bata University, Jižní Svahy Nad Stráněmi 4511, 76001, Zlin, Czech Republic. .,Department of Chemical Engineering, University of Benin, PO Box 1154, Benin City, Nigeria.
| | | | - Aleksi Mankonen
- Department of Energy, Lappeenranta-Lahti University of Technology, Mukkulankatu 19, 15210, Lahti, Finland
| | - Chinweike Udoye
- Institute for Systemic Inflammation Research, University of Lubeck, Ratzeburger Allee 160, 23562, Lubeck, Germany
| | - Charity Okieimen
- Department of Chemical Engineering, University of Benin, PO Box 1154, Benin City, Nigeria
| | - Dagmar Janáčová
- Department of Automatic Control and Informatics, Tomas Bata University, Jižní Svahy Nad Stráněmi 4511, 76001, Zlin, Czech Republic
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5
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Pavani M, Singha P, Dash DR, Asaithambi N, Singh SK. Novel encapsulation approaches for phytosterols and their importance in food products: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14041] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Mekala Pavani
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Poonam Singha
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Dibya Ranjan Dash
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Niveditha Asaithambi
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
| | - Sushil Kumar Singh
- Department of Food Process Engineering National Institute of Technology (NIT) Rourkela Rourkela India
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6
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Kourani M, Mohareb F, Rezwan FI, Anastasiadi M, Hammond JP. Genetic and Physiological Responses to Heat Stress in Brassica napus. FRONTIERS IN PLANT SCIENCE 2022; 13:832147. [PMID: 35449889 PMCID: PMC9016328 DOI: 10.3389/fpls.2022.832147] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Accepted: 03/04/2022] [Indexed: 05/07/2023]
Abstract
Given the current rise in global temperatures, heat stress has become a major abiotic challenge affecting the growth and development of various crops and reducing their productivity. Brassica napus, the second largest source of vegetable oil worldwide, experiences a drastic reduction in seed yield and quality in response to heat. This review outlines the latest research that explores the genetic and physiological impact of heat stress on different developmental stages of B. napus with a special attention to the reproductive stages of floral progression, organogenesis, and post flowering. Several studies have shown that extreme temperature fluctuations during these crucial periods have detrimental effects on the plant and often leading to impaired growth and reduced seed production. The underlying mechanisms of heat stress adaptations and associated key regulatory genes are discussed. Furthermore, an overview and the implications of the polyploidy nature of B. napus and the regulatory role of alternative splicing in forming a priming-induced heat-stress memory are presented. New insights into the dynamics of epigenetic modifications during heat stress are discussed. Interestingly, while such studies are scarce in B. napus, opposite trends in expression of key genetic and epigenetic components have been identified in different species and in cultivars within the same species under various abiotic stresses, suggesting a complex role of these genes and their regulation in heat stress tolerance mechanisms. Additionally, omics-based studies are discussed with emphasis on the transcriptome, proteome and metabolome of B. napus, to gain a systems level understanding of how heat stress alters its yield and quality traits. The combination of omics approaches has revealed crucial interactions and regulatory networks taking part in the complex machinery of heat stress tolerance. We identify key knowledge gaps regarding the impact of heat stress on B. napus during its yield determining reproductive stages, where in-depth analysis of this subject is still needed. A deeper knowledge of heat stress response components and mechanisms in tissue specific models would serve as a stepping-stone to gaining insights into the regulation of thermotolerance that takes place in this important crop species and support future breeding of heat tolerant crops.
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Affiliation(s)
- Mariam Kourani
- Bioinformatics Group, Cranfield University, Cranfield, United Kingdom
| | - Fady Mohareb
- Bioinformatics Group, Cranfield University, Cranfield, United Kingdom
- *Correspondence: Fady Mohareb,
| | - Faisal I. Rezwan
- Bioinformatics Group, Cranfield University, Cranfield, United Kingdom
| | - Maria Anastasiadi
- Bioinformatics Group, Cranfield University, Cranfield, United Kingdom
| | - John P. Hammond
- School of Agriculture, Policy and Development, University of Reading, Reading, United Kingdom
- John P. Hammond,
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Yang BW, Lu BY, Zhao YJ, Luo JY, Hong X. Formation of phytosterol photooxidation products: A chemical reaction mechanism for light-induced oxidation. Food Chem 2020; 333:127430. [PMID: 32679413 DOI: 10.1016/j.foodchem.2020.127430] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 06/08/2020] [Accepted: 06/24/2020] [Indexed: 11/18/2022]
Abstract
Phytosterols (PS) are a group of sterols distributed in foods and plants, where it is prone to oxidation. In this work, we studied the reaction mechanism of phytosterols, using density functional theory (DFT) calculation and experimental methods to study the photooxidation of phytosterols. Under LED light illumination, experimental photooxidation of these phytosterols gives rise to the prior three kind oxides of phytosterol: 6α-OH, 7α-OH, and 7β-OH. The mechanistic investigations by DFT suggest that singlet oxygen (1O2)-mediated photooxidation (Type II mechanism) generated radical adds to the C5 and C6 on the B Ring of steroid nucleus and reaction in C7 initiated from C5 products through rearrangement pathway. Furthermore, the stereoselectivity at C5, C6 and C7 provides a mechanistic guide for phytosterols photooxidation. These efforts are expected to serve as an essential exploratory study for the oxidation mechanism of phytosterols in the complex food matrix and antioxidation technology for phytosterols.
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Affiliation(s)
- Bo-Wen Yang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Bai-Yi Lu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
| | - Ya-Jing Zhao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Jin-Yang Luo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Xin Hong
- Department of Chemistry, Zhejiang University, Hangzhou 310027, China
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8
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Wawrzyniak J. A Predictive Model for Assessment of the Risk of Mold Growth in Rapeseeds Stored in a bulk as a Decision Support Tool for Postharvest Management Systems. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12365] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jolanta Wawrzyniak
- Food Engineering Group, Institute of Plant‐Derived Food TechnologyPoznań University of Life Sciences ul. Wojska Polskiego 31, Poznań 60‐624 Poland
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9
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Derewiaka D, Stepnowska N, Bryś J, Ziarno M, Ciecierska M, Kowalska J. Chia seed oil as an additive to yogurt. GRASAS Y ACEITES 2019. [DOI: 10.3989/gya.0705182] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The aim of this study was to evaluate the effect of a 2% chia seed oil addition to natural yogurt on its quality and to determine whether chia seed oil can be used as an additive in fermented milk products. The dominant species of microorganisms found in yogurt was Lb. delbruecki subsp. bulgaricus. The number in natural yogurt varied from 6.2 to 6.3·106 CFU·g-1 and in enriched yogurt between 6.1 and 6.3·106 CFU·g-1. Chia seed oil contained 4.5 g of sterol per 100 g of oil. The addition of 2% chia seed oil to natural yogurt resulted in a high content of phytosterol in yogurt. Natural yogurt contained 1.2 g of cholesterol in 100 g of the fat fraction of yogurt. Enriched yogurt contained 2 g of phytosterols. The addition of 2% chia seed oil to natural yogurt resulted in higher amounts of unsaturated fatty acids, especially linoleic and α-linolenic acid.
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Rusinek R, Gancarz M, Krekora M, Nawrocka A. A Novel Method for Generation of a Fingerprint Using Electronic Nose on the Example of Rapeseed Spoilage. J Food Sci 2018; 84:51-58. [PMID: 30557906 DOI: 10.1111/1750-3841.14400] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Revised: 09/12/2018] [Accepted: 10/22/2018] [Indexed: 01/07/2023]
Abstract
The paper presents application of a new three-parameter method for identification of volatile organic compounds (VOCs) and creation of fingerprints based on the impregnation time (tIM ), cleaning time (tCL ), and maximum response ([ΔR/R]max ) of chemically sensing sensors for detecting spoilage of agricultural commodities. The novelty of this method consists in the use of two additional parameters: an impregnation time and a cleaning time for the first time. An Agrinose built of eight metal oxide semiconductors was used for identification of loss in the rapeseed quality during a short period of storage after harvest. Principal component analysis was applied as a method of data analysis to verify the suitability of the new three-parameter method and visualization of groups of different quality of raw materials. Fourier transform infrared spectroscopy spectra for identification of the infrared bands of fungal polysaccharides and gas chromatography-mass spectrometry analysis of the headspace was applied to describe volatile metabolite contents in reference to the electronic nose technique. The investigations and analyses have demonstrated that the new three-parameter method for determination of volatile compounds ([ΔR/R]max , tIM , tCL ) describes the changes in VOCs more efficiently than the single-parameter approach based only on the maximum sensor response ([ΔR/R]max ). The proposed method for generation of electronic fingerprints clearly discriminated between rapeseed samples infected with field and storage microflora. Three-parameters method can be useful for quality control in food microbiology and safety, as a rapid method of analysis and detection, including electronic nose sensor technology. PRACTICAL APPLICATION: The use of the proposed method for generation of fingerprints requires no interference with the hardware of the electronic nose but necessitates modification of the software only. This facilitates implementation of the three-parameter method in available devices. This kind of methods and devices can be useful for example in storage process with active ventilation.
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Affiliation(s)
- Robert Rusinek
- Inst. of Agrophysics, Polish Academy of Sciences, ul. Doswiadczalna 4, 20-290, Lublin, Poland
| | - Marek Gancarz
- Inst. of Agrophysics, Polish Academy of Sciences, ul. Doswiadczalna 4, 20-290, Lublin, Poland
| | - Magdalena Krekora
- Inst. of Agrophysics, Polish Academy of Sciences, ul. Doswiadczalna 4, 20-290, Lublin, Poland
| | - Agnieszka Nawrocka
- Inst. of Agrophysics, Polish Academy of Sciences, ul. Doswiadczalna 4, 20-290, Lublin, Poland
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11
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Cheong AM, Tan CP, Nyam KL. Stability of Bioactive Compounds and Antioxidant Activities of Kenaf Seed Oil-in-Water Nanoemulsions under Different Storage Temperatures. J Food Sci 2018; 83:2457-2465. [PMID: 30178877 DOI: 10.1111/1750-3841.14332] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 07/25/2018] [Accepted: 07/31/2018] [Indexed: 11/28/2022]
Abstract
Kenaf seed oil-in-water nanoemulsions (NANO) stabilized by sodium caseinate (SC), beta-cyclodextrin (β-CD), and Tween 20 (T20) have been optimized and shown to improve in vitro bioaccessibility and physicochemical stability in the previous study. The main objective of this study was to evaluate the stability of bioactive compounds and antioxidants in the NANO during storage at different temperatures (4 °C, 25 °C, and 40 °C). An evaluation of the antioxidant activities of each emulsifier showed that SC had good scavenging capability with 97.6% ABTS radical scavenging activity. Therefore, SC which was used as one of the main emulsifiers could further enhanced the antioxidant activity of NANO. At week 8 of storage, NANO that stored at 4 °C had maintained the best bioactive compounds stability and antioxidant activities with 90% retention of vitamin E and 65% retention of phytosterols. These results suggested that 4 °C would be the most suitable storage temperature for NANO containing naturally present vitamin E and phytosterols. From the accelerated storage results at 40 °C, NANO containing vitamin E and phytosterols had maintained half of its initial concentration until week 4 and week 2 of storage, which is equivalent to 16 weeks and 8 weeks of storage at room temperature, respectively. PRACTICAL APPLICATION The results of this study provide a better understanding on the stability of bioactive compounds and antioxidant activities in oil-in-water nanoemulsions that stabilized by similar ternary emulsifiers during storage at different temperatures. In addition, this study could be used as a predictive model to estimate the shelf life of bioactive compounds encapsulated in the form of nanoemulsions.
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Affiliation(s)
- Ai Mun Cheong
- Dept. of Food Science with Nutrition, Faculty of Applied Sciences, UCSI Univ., 56000, Kuala, Lumpur, Malaysia
| | - Chin Ping Tan
- Dept. of Food Technology, Faculty of Food Science and Technology, Univ. Putra, Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Kar Lin Nyam
- Dept. of Food Science with Nutrition, Faculty of Applied Sciences, UCSI Univ., 56000, Kuala, Lumpur, Malaysia
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12
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Wawrzyniak J, Gawrysiak-Witulska M, Ryniecki A. Management Control Points Related to the Lag Phase of Fungal Growth in a Stored Rapeseed Ecosystem. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12130] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Jolanta Wawrzyniak
- Food Engineering Group, Institute of Plant-Derived Food Technology; Poznań University of Life Sciences; ul. Wojska Polskiego 31, 60-624 Poznań Poland
| | - Marzena Gawrysiak-Witulska
- Food Engineering Group, Institute of Plant-Derived Food Technology; Poznań University of Life Sciences; ul. Wojska Polskiego 31, 60-624 Poznań Poland
| | - Antoni Ryniecki
- Food Engineering Group, Institute of Plant-Derived Food Technology; Poznań University of Life Sciences; ul. Wojska Polskiego 31, 60-624 Poznań Poland
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13
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Rękas A, Ścibisz I, Siger A, Wroniak M. The effect of microwave pretreatment of seeds on the stability and degradation kinetics of phenolic compounds in rapeseed oil during long-term storage. Food Chem 2017; 222:43-52. [DOI: 10.1016/j.foodchem.2016.12.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2016] [Revised: 11/07/2016] [Accepted: 12/04/2016] [Indexed: 12/20/2022]
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14
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Khalid N, Kobayashi I, Neves MA, Uemura K, Nakajima M, Nabetani H. Encapsulation of β-sitosterol plus γ-oryzanol in O/W emulsions: Formulation characteristics and stability evaluation with microchannel emulsification. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.01.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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15
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Assessing the Availability of Terrestrial Biotic Materials in Product Systems (BIRD). SUSTAINABILITY 2017. [DOI: 10.3390/su9010137] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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16
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Dong H, Wang X, Huang J, Xing J. Effects of post-harvest stigmasterol treatment on quality-related parameters and antioxidant enzymes of green asparagus (Asparagus officinalis L.). Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:1785-1792. [DOI: 10.1080/19440049.2016.1241896] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Huanhuan Dong
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Xiangyang Wang
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jianying Huang
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jianrong Xing
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
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17
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Sujith Kumar MS, Mawlong I, Singh D. Phytosterol recovery from oilseeds: Recent advances. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12466] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- M. S. Sujith Kumar
- ICAR-Directorate of Rapeseed-Mustard Research; Bharatpur Rajasthan India
| | - Ibandalin Mawlong
- ICAR-Directorate of Rapeseed-Mustard Research; Bharatpur Rajasthan India
| | - Dhiraj Singh
- ICAR-Directorate of Rapeseed-Mustard Research; Bharatpur Rajasthan India
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18
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Siger A, Józefiak M. The effects of roasting and seed moisture on the phenolic compound levels in cold-pressed and hot-pressed rapeseed oil. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500249] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Aleksander Siger
- Department of Food Biochemistry and Analysis; Poznań University of Life Sciences; Poznań Poland
| | - Marta Józefiak
- Department of Food Biochemistry and Analysis; Poznań University of Life Sciences; Poznań Poland
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19
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Barriuso B, Astiasarán I, Ansorena D. Unsaturated lipid matrices protect plant sterols from degradation during heating treatment. Food Chem 2016; 196:451-8. [DOI: 10.1016/j.foodchem.2015.09.074] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2015] [Revised: 08/20/2015] [Accepted: 09/21/2015] [Indexed: 02/04/2023]
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