1
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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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Xie H, Chen H, Yuechen L, Fan F. Effects of Different Antioxidants of Bamboo Leaves Treatments on Lipid Oxidation of Scallop ( Argopecten irradians) Adductor Muscle During Hot Air Drying. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2119910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Hongkai Xie
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Hui Chen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Linrui Yuechen
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Fengjiao Fan
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
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3
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Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologs in low-moisture crackers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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4
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Xie H, Yuechen L, Fan F. Different tea polyphenol treatments on lipid oxidation of scallop (
Argopecten irradians
) adductor muscle during hot air drying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hongkai Xie
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University , Dalian 116034 China
| | - Linrui Yuechen
- College of Food Science and Engineering Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety Nanjing 210023 China
| | - Fengjiao Fan
- College of Food Science and Engineering Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety Nanjing 210023 China
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5
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Zhao M, Liu Z, Zhao G, Li D, Xia G, Yin F, Zhou D. Investigation of the antioxidation capacity of gallic acid and its alkyl esters with different chain lengths for dried oyster during ambient storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Man‐Tong Zhao
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
- School of Food Science and Engineering Hainan University Haikou 570228 China
| | - Zhong‐Yuan Liu
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
- School of Food Science and Engineering Hainan University Haikou 570228 China
| | - Guan‐Hua Zhao
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - De‐Yang Li
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
| | - Guang‐Hua Xia
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
- School of Food Science and Engineering Hainan University Haikou 570228 China
| | - Fa‐Wen Yin
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
| | - Da‐Yong Zhou
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
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6
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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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7
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Gumus CE, Decker EA. Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content. Foods 2021; 10:foods10040860. [PMID: 33920870 PMCID: PMC8071306 DOI: 10.3390/foods10040860] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 04/09/2021] [Accepted: 04/12/2021] [Indexed: 11/16/2022] Open
Abstract
Lipid oxidation is a major limitation to the shelf-life of low moisture foods and can lead to food waste. Little is known of whether the surface lipids in low moisture foods are more susceptible to oxidation since they are exposed to the environment. Therefore, the purpose of this research is to compare the rate of oxidation in surface and total lipids. Lipids in crackers were found to be in a heterogeneous matrix with proteins and starch, as determined by confocal microscopy. However, unlike spray-dried powders, both surface and interior lipids oxidized at similar rates, suggesting that the cracker matrix was not able to protect lipids from oxidation. Increasing the fat content of the crackers increased oxidation rates, which could be due to differences in the lipid structure or higher water activities in the high-fat crackers.
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Affiliation(s)
- Cansu Ekin Gumus
- Department of Food Engineering, Ankara University, Ankara 06830, Turkey;
| | - Eric Andrew Decker
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Correspondence:
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8
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Ferreira da Silveira TF, Laguerre M, Bourlieu-Lacanal C, Lecomte J, Durand E, Figueroa-Espinoza MC, Baréa B, Barouh N, Castro IA, Villeneuve P. Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110892] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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9
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Gallic acid and its alkyl esters emerge as effective antioxidants against lipid oxidation during hot air drying process of Ostrea talienwhanensis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110551] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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10
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Elder AS, Coupland JN, Elias RJ. Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologues in bulk oils and oil-in-water emulsions. Food Chem 2021; 346:128885. [PMID: 33429298 DOI: 10.1016/j.foodchem.2020.128885] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 12/07/2020] [Accepted: 12/10/2020] [Indexed: 01/17/2023]
Abstract
The antioxidant cut-off theory details the importance of fine-tuning antioxidant hydrophobicity to optimize antioxidant effectiveness for a given food system; however, previous research has utilized synthetic antioxidant homologues which fail to align with the food industry's demand for natural ingredients. Alkylresorcinols represent a natural homologous series of phenolipid antioxidants. The antioxidant activities of individual alkylresorcinol homologues were investigated in bulk oils and oil-in-water emulsions. In oils, antioxidant activity decreased as alkyl chain length increased and there was no effect on rate of loss. In emulsions, optimum antioxidant activity was observed at intermediate alkyl chain length (C21:0) and longer homologues were lost more rapidly. Radical scavenging capacity decreased as alkyl chain length increased but alkylresorcinols were unable to chelate iron. This suggests that intrinsic properties (e.g. radical scavenging capacity) are responsible for the antioxidant activity of alkylresorcinols in oils while physicochemical phenomena (e.g. partitioning) drive antioxidant activity of alkylresorcinols in emulsions.
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Affiliation(s)
- Andrew S Elder
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States
| | - John N Coupland
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States
| | - Ryan J Elias
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States.
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11
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Li A, Zhao M, Yin F, Zhang M, Liu H, Zhou D, Shahidi F. Antioxidant effects of gallic acid alkyl esters of various chain lengths in oyster during frying process. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14933] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ao Li
- School of Food Science and Technology Dalian Polytechnic University Dalian116034China
| | - Man‐Tong Zhao
- School of Food Science and Technology Dalian Polytechnic University Dalian116034China
| | - Fa‐Wen Yin
- School of Food Science and Technology Dalian Polytechnic University Dalian116034China
- National Engineering Research Center of Seafood Dalian116034China
- Collaborative Innovation Center of Seafood Deep Processing Dalian116034China
| | - Min Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian116034China
| | - Hui‐Lin Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian116034China
- National Engineering Research Center of Seafood Dalian116034China
- Collaborative Innovation Center of Seafood Deep Processing Dalian116034China
| | - Da‐Yong Zhou
- School of Food Science and Technology Dalian Polytechnic University Dalian116034China
- National Engineering Research Center of Seafood Dalian116034China
- Collaborative Innovation Center of Seafood Deep Processing Dalian116034China
| | - Fereidoon Shahidi
- Department of Biochemistry Memorial University of Newfoundland St. John's NLA1B3X9Canada
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12
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Zhang J, Freund MA, Culler MD, Yang R, Chen PB, Park Y, Decker EA, Zhang G. How To Stabilize ω-3 Polyunsaturated Fatty Acids (PUFAs) in an Animal Feeding Study?-Effects of the Temperature, Oxygen Level, and Antioxidant on Oxidative Stability of ω-3 PUFAs in a Mouse Diet. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13146-13153. [PMID: 32159344 DOI: 10.1021/acs.jafc.9b08298] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Substantial studies have shown that ω-3 polyunsaturated fatty acids (PUFAs) have various health-promoting effects; however, there are inconsistent results from animal studies that showed that ω-3 PUFAs have no effects or even detrimental effects. Emerging research suggests that oxidized ω-3 PUFAs have different effects compared to unoxidized ω-3 PUFAs; therefore, lipid oxidation of dietary ω-3 PUFAs could contribute to the mixed results of ω-3 PUFAs in animal studies. Here, we prepared an AIN-93G-based, semi-purified, powder diet, which is one of the most commonly used rodent diets in animal studies, to study the oxidative stability of fortified ω-3 PUFAs in animal feed. We found that lowering the storage temperature or the addition of a certain antioxidant, notably tert-butylhydroquinone (TBHQ), helps to stabilize ω-3 PUFAs and suppress ω-3 oxidation in the animal diet, while reducing the level of oxygen in the storage atmosphere is not very effective. The addition of 50 ppm of TBHQ in the diet inhibited 99.5 ± 0.1% formation of primary oxidation products and inhibited 96.1 ± 0.7% formation of secondary oxidation products, after 10 days of storage of the prepared diet at a typical animal-feeding experiment condition. Overall, our results highlight that ω-3 PUFAs are highly prone to lipid oxidation in a typical animal-feeding experiment, emphasizing the critical importance to stabilize ω-3 PUFAs in animal studies.
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Affiliation(s)
- Jianan Zhang
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Michael A Freund
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Mitchell D Culler
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Ran Yang
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Phoebe B Chen
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Yeonhwa Park
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Eric A Decker
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Guodong Zhang
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
- Molecular and Cellular Biology Graduate Program, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
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13
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Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers. Food Res Int 2020; 130:108844. [DOI: 10.1016/j.foodres.2019.108844] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2019] [Revised: 11/14/2019] [Accepted: 11/18/2019] [Indexed: 11/18/2022]
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14
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Xie H, Yin F, Liu Z, Hu Y, Yu M, Zhou D, Zhu B. Oxidation kinetics of polyunsaturated fatty acids esterified into triacylglycerols and phospholipids in dried scallop (Argopecten irradians) adductor muscles during storage. Food Funct 2020; 11:2349-2357. [DOI: 10.1039/d0fo00051e] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The difference in the oxidative susceptibility of triacylglycerols and phospholipids and the effects of the same polyphenolic antioxidant on such susceptibility in dried scallops.
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Affiliation(s)
- Hongkai Xie
- National Engineering Research Center of Seafood
- Dalian 116034
- PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science and Nutritional Engineering
| | - Fawen Yin
- National Engineering Research Center of Seafood
- Dalian 116034
- PR China
- School of Food Science and Technology
- Dalian Polytechnic University
| | - Zhongyuan Liu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- PR China
| | - Yuanyuan Hu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- PR China
| | - Manman Yu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- PR China
| | - Dayong Zhou
- National Engineering Research Center of Seafood
- Dalian 116034
- PR China
- School of Food Science and Technology
- Dalian Polytechnic University
| | - Beiwei Zhu
- National Engineering Research Center of Seafood
- Dalian 116034
- PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science and Nutritional Engineering
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15
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Xie HK, Zhou DY, Liu ZY, Li DY, Tan ZF, Dong XF, Liu XY, Shahidi F, Zhu BW. Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle. Food Chem 2019; 295:423-431. [DOI: 10.1016/j.foodchem.2019.05.133] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 04/24/2019] [Accepted: 05/20/2019] [Indexed: 01/27/2023]
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16
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Ye L, Pham‐Mondala A, Li J, Joseph P, Nahas R, Michel‐Salaun F. Using Confocal Microscopy to Estimate the Distribution of Natural Antioxidants in Poultry Meal and Extruded Kibbles. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800374] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Liyun Ye
- Diana Pet Food5300 Hwy 25 NHodgesSC29653USA
| | | | - Jian Li
- Kalsec Inc.3713 W Main StKalamazooMI49006USA
| | | | - Roger Nahas
- Kalsec Inc.3713 W Main StKalamazooMI49006USA
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17
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Sherratt SCR, Villeneuve P, Durand E, Mason RP. Rosmarinic acid and its esters inhibit membrane cholesterol domain formation through an antioxidant mechanism based, in nonlinear fashion, on alkyl chain length. BIOCHIMICA ET BIOPHYSICA ACTA. BIOMEMBRANES 2019; 1861:550-555. [PMID: 30582915 DOI: 10.1016/j.bbamem.2018.12.016] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 11/28/2018] [Accepted: 12/20/2018] [Indexed: 01/07/2023]
Abstract
BACKGROUND Under conditions of oxidative stress, cholesterol aggregates into discrete membrane bilayer domains that precipitate the formation of extracellular crystals, a feature of advanced atheroma in cardiovascular disease. Therapeutic interventions using membrane-directed antioxidants, such as polyphenolic esters, may reduce cholesterol domains and crystal formation. In this study, the effects of rosmarinic acid (RC0) and rosmarinic esters, with alkyl chain lengths ranging from 4 to 16‑carbons (RC4-RC16), on membrane lipid oxidation and cholesterol domain formation were investigated. METHODS Model membranes were prepared with 1,2-dilinoleoyl-sn-glycero-3-phosphocholine and cholesterol at different cholesterol-to-phospholipid mole ratios (0.3:1, 0.9:1, and 1.2:1), in the absence or presence of each molecule and exposed to 72 h of oxidation. Changes in lipid hydroperoxide (LOOH) and cholesterol domain formation were measured using iodometric and small angle x-ray diffraction approaches, respectively. RESULTS Rosmarinic acid and its esters had differential effects on LOOH formation based on alkyl chain length. RC8 exhibited the greatest antioxidant effect, reducing LOOH levels by 82%, and inhibited cholesterol domain formation. By contrast, RC0 and RC16 failed to inhibit either LOOH formation or cholesterol domain formation. CONCLUSION These data indicate that the membrane antioxidant and cholesterol domain inhibition activities of rosmarinic acid esters are dependent, nonlinearly, on alkyl chain length. The mechanism for this effect is attributed to the influence of alkyl chain length on the optimal depth of the polyphenols into the lipid bilayer for trapping free radicals. GENERAL SIGNIFICANCE These findings provide insight into novel atheroprotective benefits of polyphenol esters that are dependent on their membrane location.
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Affiliation(s)
| | - Pierre Villeneuve
- CIRAD, UMR IATE, Montpellier F-34398, France; IATE, Univ Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR IATE, Montpellier F-34398, France; IATE, Univ Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France
| | - R Preston Mason
- Elucida Research, Beverly, MA 01915-0091, USA; Cardiovascular Division, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA 02115, USA
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18
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Osman MF, Mohd Hassan N, Khatib A, Tolos SM. Antioxidant Activities of Dialium indum L. Fruit and Gas Chromatography-Mass Spectrometry (GC-MS) of the Active Fractions. Antioxidants (Basel) 2018; 7:E154. [PMID: 30388760 PMCID: PMC6262551 DOI: 10.3390/antiox7110154] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 10/25/2018] [Accepted: 10/29/2018] [Indexed: 12/28/2022] Open
Abstract
The fruit of Dialium indum L. (Fabaceae) is one of the edible wild fruits native to Southeast Asia. The mesocarp is consumed as sweets while the exocarp and seed are regarded as waste. This study aimed to evaluate the antioxidant activities of the fruit by using four assays, which measure its capabilities in reducing phosphomolybdic-phosphotungstic acid reagents, neocuproine, 2,2-diphenyl-picrylhydrazyl (DPPH), and inhibiting linoleic acid peroxidation. The active fractions were then analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the seed methanol fraction (SMF) exhibited the strongest antioxidant activity with significantly higher (p < 0.05) gallic acid equivalence (GAE), total antioxidant capacity (TAC), and DPPH radical scavenging activity (IC50 31.71; 0.88 µg/mL) than the other fractions. The exocarp dichloromethane fraction (EDF) was the discriminating fraction by having remarkable linoleic acid peroxidation inhibition (IC50 121.43; 2.97 µg/mL). A total of thirty-eight metabolites were detected in derivatized EDF and SMF with distinctive classes of phenolics and amino acids, respectively. Bioautography-guided fractionation of EDF afforded five antioxidant-enriched subfractions with four other detected phenolics. The results revealed the antioxidant properties of D. indum fruit, which has potential benefits in pharmaceutical, nutraceutical, and cosmeceutical applications.
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Affiliation(s)
- Muhamad Faris Osman
- Department of Pharmaceutical Chemistry , Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Pahang, Malaysia.
| | - Norazian Mohd Hassan
- Department of Pharmaceutical Chemistry , Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Pahang, Malaysia.
| | - Alfi Khatib
- Department of Pharmaceutical Chemistry , Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Pahang, Malaysia.
| | - Siti Marponga Tolos
- Department of Computational and Theoretical Sciences, Kulliyyah of Science, International Islamic University Malaysia, Kuantan 25200, Pahang, Malaysia.
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Sørensen ADM, Villeneuve P, Jacobsen C. Alkyl caffeates as antioxidants in O/W emulsions: Impact of emulsifier type and endogenous tocopherols. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600276] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Ann-Dorit Moltke Sørensen
- Division of Food Technology, National Food Institute (DTU Food); Technical University of Denmark; Kgs. Lyngby Denmark
| | | | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute (DTU Food); Technical University of Denmark; Kgs. Lyngby Denmark
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Durand E, Jacob RF, Sherratt S, Lecomte J, Baréa B, Villeneuve P, Mason RP. The nonlinear effect of alkyl chain length in the membrane interactions of phenolipids: Evidence by X-ray diffraction analysis. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600397] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
| | | | | | | | - Bruno Baréa
- CIRAD, UMR IATE; F-34060, Montpellier France
| | | | - R. Preston Mason
- CIRAD, UMR IATE; F-34060, Montpellier France
- Elucida Research; Beverly MA
- Cardiovascular Division, Department of Medicine; Brigham and Women's Hospital, Harvard Medical School; Boston MA
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Laguerre M, Bily A, Roller M, Birtić S. Mass Transport Phenomena in Lipid Oxidation and Antioxidation. Annu Rev Food Sci Technol 2017; 8:391-411. [PMID: 28125349 DOI: 10.1146/annurev-food-030216-025812] [Citation(s) in RCA: 91] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
In lipid dispersions, the ability of reactants to move from one lipid particle to another is an important, yet often ignored, determinant of lipid oxidation and its inhibition by antioxidants. This review describes three putative interparticle transfer mechanisms for oxidants and antioxidants: (a) diffusion, (b) collision-exchange-separation, and (c) micelle-assisted transfer. Mechanism a involves the diffusion of molecules from one particle to another through the intervening aqueous phase. Mechanism b involves the transfer of molecules from one particle to another when the particles collide with each other. Mechanism c involves the solubilization of molecules in micelles within the aqueous phase and then their transfer between particles. During lipid oxidation, the accumulation of surface-active lipid hydroperoxides (LOOHs) beyond their critical micelle concentration may shift their mass transport from the collision-exchange-separation pathway (slow transfer) to the micelle-assisted mechanism (fast transfer), which may account for the transition from the initiation to the propagation phase. Similarly, the cut-off effect governing antioxidant activity in lipid dispersions may be due to the fact that above a certain hydrophobicity, the transfer mechanism for antioxidants changes from diffusion to collision-exchange-separation. This hypothesis provides a simple model to rationalize the design and formulation of antioxidants and dispersed lipids.
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