Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsions

Horseradish (Armoracia rusticana L.) leaf juice encapsulated within polysaccharides-blend-based carriers: Characterization and application as potential antioxidants in mayonnaise production

This study aimed to encapsulate cold-pressed horseradish leaf juice within maltodextrin/alginate (MD/AL), maltodextrin/guar gum (MD/GG), and maltodextrin/gum Arabic (MD/GA) by spray-drying, to characterize the encapsulates, and to test their potential as mayonnaise oxidation-preventing ingredients. The encapsulates exhibited desirable physicochemical, morphological, structural, and thermal properties, highlighting MD/GA-containing encapsulates, especially regarding high encapsulation yield (78.50 %). Also, encapsulates contained a significant amount of phenolics, which were stable during freezer storage. The encapsulates successfully delayed the mayonnaise oxidation: 31.91-38.94 % more than the synthetic antioxidant ethylenediaminetetraacetic acid, especially highlighting MD/AL-containing encapsulates. Also, the encapsulates improved product quality with a higher pH and lower acidity after storage compared to the controls. Overall acceptability of encapsulates-containing mayonnaises and commercial mayonnaise did not differ significantly. This study contributes to sustainable development by providing new insights into the valorization of horseradish leaves, as a promising alternative to synthetic additives to prolong the oxidative stability and shelf-life of high-oil-containing foods.

Deciphering antioxidant interactions via data mining and RDKit

Minimizing the oxidation of lipids remains one of the most important challenges to extend the shelf-life of food products and reduce food waste. While most consumer products contain antioxidants, the most efficient strategy is to incorporate combinations of two or more compounds, boosting the total antioxidant capacity. Unfortunately, the reasons for observing synergistic / antagonistic / additive effects in food samples are still unclear, and it is common to observe very different responses even for similar mixtures. Aiming to identify chemical features that can be correlated with specific responses, this report presents an analysis of 1243 mixtures of antioxidants reported in the literature. The analysis focuses on the most commonly reported compounds and mixtures and considers how various chemical descriptors (number of atoms, number of heavy atoms, number of heteroatoms, number of carbon atoms, number of oxygen atoms, number of nitrogen atoms, number of chloride atoms, polar surface area, molecular weight, number of aromatic rings, logP, and hydrogen bond counts) affect the response. Out of those, our analysis showed that hydrogen bonding plays an important role in determining how antioxidants interact, potentially affecting the overall behavior of mixtures. Far from drawing a universal conclusion about one particular mechanism; this article provides an overview of what has worked so far, delving into the possible chemical variables behind those interactions.

Effect of pectin on the properties of nanoemulsions stabilized by sodium caseinate at neutral pH

The effect of different concentrations of low methoxyl pectin (LMP) on lipid oxidation and physical stability of sodium caseinate (CAS) stabilized nanoemulsions under neutral pH was investigated. The addition of pectin at low concentration (≤ 0.10 wt%) had no significant effect on the average size of nanoemulsions, but a slight size increase and phase separation were observed at higher concentrations of pectin (≥ 0.25 wt%). This result suggests that LMP can not adsorb at the oil/water interfacial CAS membrane at neutral pH. However, in the presence of LMP, the physical stability of nanoemulsions against high salt concentrations and freeze-thaw cycles was significantly enhanced. Moreover, nanoemulsions containing pectin have a better ability to inhibit lipid and protein oxidation than nanoemulsions without pectin after 3 weeks, and the lowest lipid hydroperoxide content was observed for nanoemulsions containing 0.25 wt% pectin.

Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

This study investigates the antioxidant behaviors of a hazelnut tetrapeptide, FSEY (Phe-Ser-Glu-Tyr), in an oil-in-water emulsion. The emulsion was prepared with stripped hazelnut oil at a ratio of 10%. O/W emulsions, both with and without antioxidants (FSEY and TBHQ), were incubated at 37 °C. The chemical stabilities, including those of free radicals and primary and secondary oxidation productions, along with the physical stabilities, which include particle size, zeta-potential, color, pH, and ΔBS, were analyzed. Consequently, FSEY displayed excellent antioxidant behaviors in the test system by scavenging free lipid radicals. Both primary and secondary oxidation products were significantly lower in the FSEY groups. Furthermore, FSEY assisted in stabilizing the physical structure of the emulsion. This antioxidant could inhibit the increase in particle size, prevent the formation of creaming, and stabilize the original color and pH of the emulsion. Consequently, FSEY may be an effective antioxidant additive to use in emulsion systems.