1
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Wang X, Chen Y, McClements DJ, Meng C, Zhang M, Chen H, Deng Q. Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil. Adv Colloid Interface Sci 2024; 325:103117. [PMID: 38394718 DOI: 10.1016/j.cis.2024.103117] [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: 09/29/2023] [Revised: 02/07/2024] [Accepted: 02/18/2024] [Indexed: 02/25/2024]
Abstract
The chemical stability of edible oils rich in polyunsaturated fatty acids (PUFAs) is a major challenge within the food and supplement industries, as lipid oxidation reduces oil quality and safety. Despite appearing homogeneous to the human eye, bulk oils are actually multiphase heterogeneous systems at the nanoscale level. Association colloids, such as reverse micelles, are spontaneously formed within bulk oils due to the self-assembly of amphiphilic molecules that are present, like phospholipids, free fatty acids, and/or surfactants. In bulk oil, lipid oxidation often occurs at the oil-water interface of these association colloids because this is where different reactants accumulate, such as PUFAs, hydroperoxides, transition metals, and antioxidants. Consequently, the efficiency of antioxidants in bulk oils is governed by their chemical reactivity, but also by their ability to be located close to the site of oxidation. This review describes the impact of minor constituents in bulk oils on the nature of the association colloids formed. And then the formation of mixed reverse micelles (LOOH, (co)surfactants, or antioxidations) during the peroxidation of bulk oils, as well as changes in their composition and structure over time are also discussed. The critical importance of selecting appropriate antioxidants and surfactants for the changes of interface and colloid, as well as the inhibition of lipid oxidation is emphasized. The knowledge presented in this review article may facilitate the design of bulk oil products with improved resistance to oxidation, thereby reducing food waste and improving food quality and safety.
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Affiliation(s)
- Xintian Wang
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China
| | - Yashu Chen
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China
| | | | - Chen Meng
- College of Biological Engineering and Food, Hubei University of Technology, Wuhan, China
| | - Mingkai Zhang
- College of Food and Biological Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Hongjian Chen
- College of Health Science and Engineering, Hubei University, Wuhan, China.
| | - Qianchun Deng
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China.
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2
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Yoo K, Kim S, Kim MJ, Oh W, Lee J. Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrix. Food Sci Biotechnol 2024; 33:569-577. [PMID: 38274193 PMCID: PMC10805683 DOI: 10.1007/s10068-023-01338-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Revised: 04/11/2023] [Accepted: 05/11/2023] [Indexed: 01/27/2024] Open
Abstract
Although association colloidal structures are believed as major oxidation places, relationship of oxygen molecules with association colloids have not been evaluated in oil-in-water (O/W) emulsion. Oxygen solubility was determined in O/W emulsion containing dispersed phases with different charges of emulsifiers, numbers of dispersed droplets, and surface areas of dispersed droplets. The rates of lipid oxidation were also examined. O/W emulsion made of positively charged emulsifier had higher oxygen solubility than negatively charged and neutral emulsifiers. As number and surface area of oil droplet in O/W emulsion increased, higher oxygen solubility was observed, implying that dispersed phases could be places for oxygen molecules. O/W emulsion made of positively charged emulsifier had higher lipid oxidation than neutral emulsifier. O/W emulsion with more interfaces had lower oxidative stability, implying interfaces of association colloids could affect rates of lipid oxidation. Dispersed phase in O/W emulsion can be places for oxygen molecules.
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Affiliation(s)
- KeunCheol Yoo
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea
| | - SeHyeok Kim
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea
| | - WonYoung Oh
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea
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3
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Velasco J, Gil MJ, Wen YQ, García-González A, Ruiz-Méndez MV. New Insights into the Loss of Antioxidant Effectiveness of Phenolic Compounds in Vegetable Oils in the Presence of Phosphatidylcholine. Antioxidants (Basel) 2023; 12:1993. [PMID: 38001846 PMCID: PMC10669491 DOI: 10.3390/antiox12111993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 11/03/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
It has been proposed that lipid oxidation reactions in edible oils primarily occur in reverse micelles (RM) of amphiphilic components. While the prooxidative effect of RM has been demonstrated, the mechanism involved is not fully understood. Both reductions and enhancements in the antioxidant efficacy (AE) of α-tocopherol and Trolox have been observed in different studies when phosphatidylcholine (PC) was added and PC RM were formed. However, most of these investigations employed lipid systems consisting of stripped vegetable oil diluted in saturated medium-chain triacylglycerols (MCT) and utilized antioxidant concentrations well below those found in edible oils. These two specific factors were investigated in the present study. The effect of RM of purified egg yolk PC on the AE of 1.16 mmol kg-1 α-tocopherol or Trolox in stripped sunflower oil (SSO) was studied by the Rancimat (100 °C) and oven (50 °C) tests. Increasing PC concentrations (50-1000 ppm) had no significant impact on α-tocopherol, but substantial reductions in AE were observed for Trolox. This phenomenon may be attributed to the partitioning of Trolox into the pre-existing PC micelles, suggesting that primary oxidation reactions occurred in the continuous lipid phase. In addition, the effectiveness of both antioxidants decreased significantly in the presence of PC when a low antioxidant concentration (0.06 mmol kg-1) was assayed in SSO:MCT (1:3, w/w).
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Affiliation(s)
- Joaquín Velasco
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Ctra. de Utrera, km 1, 41013 Sevilla, Spain; (M.-J.G.); (A.G.-G.); (M.-V.R.-M.)
| | - María-Jesús Gil
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Ctra. de Utrera, km 1, 41013 Sevilla, Spain; (M.-J.G.); (A.G.-G.); (M.-V.R.-M.)
| | - Yun-Qi Wen
- College of Food Science and Technology, Ocean University of China, No. 5 Yu Shan Road, Qingdao 266003, China;
| | - Aída García-González
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Ctra. de Utrera, km 1, 41013 Sevilla, Spain; (M.-J.G.); (A.G.-G.); (M.-V.R.-M.)
| | - María-Victoria Ruiz-Méndez
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Ctra. de Utrera, km 1, 41013 Sevilla, Spain; (M.-J.G.); (A.G.-G.); (M.-V.R.-M.)
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4
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Sadeghi Vahid G, Farhoosh R. Frying Performance of Gallic Acid and/or Methyl Gallate Accompanied by Phosphatidylcholine. Foods 2023; 12:3560. [PMID: 37835212 PMCID: PMC10573040 DOI: 10.3390/foods12193560] [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: 08/19/2023] [Revised: 09/11/2023] [Accepted: 09/23/2023] [Indexed: 10/15/2023] Open
Abstract
This study shows the possibility of using gallic acid (GA) and/or methyl gallate (MG) accompanied by phosphatidylcholine (PC) instead of tert-butylhydoquinone (TBHQ) for frying purposes. The antioxidants and PC were added in the concentrations of 1.2 mM and 500-2000 mg/kg, respectively. Oxidative stability index (OSI) and the kinetics of change in conjugated dienes (LCD), carbonyls (LCO), and acid value (AV) were used to assess the antioxidative treatments. GA alone and GA/MG (50:50) plus PC at 2000 mg/kg yielded the same OSI as that of TBHQ (18.4 h). The latter was of the highest frying performance in preventing the formation of LCD (rn = 0.0517/h and tT = 10.6 h vs. rn = 0.0976/h and tT = 4.5 h for TBHQ), LCO (rn = 0.0411/h and tT = 12.7 h vs. rn = 0.15/h and tT = 4.3 h for TBHQ), and hydrolytic products (AVm = 37.8 vs. 24.0 for TBHQ); rn: normalized the maximum rate of LCD/LCO accumulation; tT: the time at which the rate of LCD/LCO accumulation is maximized; AVm: quantitative measure of hydrolytic stability.
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Affiliation(s)
| | - Reza Farhoosh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad P.O. Box 91775-1163, Iran;
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5
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Belachew MG, Badhadha KU. Physicochemical characteristics and shelf-life stability of soya bean oil-based shortening. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2393-2400. [PMID: 37424573 PMCID: PMC10326200 DOI: 10.1007/s13197-023-05760-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/02/2022] [Accepted: 03/09/2023] [Indexed: 07/11/2023]
Abstract
The use of animal fats as raw material for shortening production has been avoided because of low supply, and religious restrictions of certain beliefs. The use of hydrogenated vegetable oils is also avoided because that may induce cardiovascular diseases. Palm oils and soya bean oil are theoretically potentials to be used as raw materials for shortening manufacturing due to their triacylglycerols composition and these oils can be easily modified to achieve desirable plasticity. In this study, shortening was produced by formulating a blend of palm stearin and soya bean oil in varying proportions. Physicochemical properties, product stability, and sensory acceptability of the processed shortening were determined. Stability tests of the processed shortening were determined for 6 months at two months intervals. The acidity, peroxide value, and free fatty acid values were increased with storage time and storage temperature. The physicochemical properties of the processed shortening samples were within the requirements of the food domain. The samples stored at 37 °C exhibited the highest acid, peroxide, and free fatty acid values throughout storage time. In conclusion, shortening produced from 60% palm stearin (S60) and stored at room temperature has shown a good physicochemical characteristic and is well accepted for different sensory attributes.
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Affiliation(s)
- Mulugojjam Gobie Belachew
- Southern Agricultural Research Institute, Areka Agricultural Research Center, PO Box, 79, Areka, Ethiopia
| | - Kelbessa Urga Badhadha
- Addis Ababa University Center of Food Science and Nutrition, P.O.Box 1176, Addis Ababa, Ethiopia
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6
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Bao Y, Pignitter M. Mechanisms of lipid oxidation in water-in-oil emulsions and oxidomics-guided discovery of targeted protective approaches. Compr Rev Food Sci Food Saf 2023; 22:2678-2705. [PMID: 37097053 PMCID: PMC10962568 DOI: 10.1111/1541-4337.13158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 02/21/2023] [Accepted: 03/30/2023] [Indexed: 04/26/2023]
Abstract
Lipid oxidation is an inevitable event during the processing, storage, and even consumption of lipid-containing food, which may cause adverse effects on both food quality and human health. Water-in-oil (W/O) food emulsions contain a high content of lipids and small water droplets, which renders them vulnerable to lipid oxidation. The present review provides comprehensive insights into the lipid oxidation of W/O food emulsions. The key influential factors of lipid oxidation in W/O food emulsions are presented systematically. To better interpret the specific mechanisms of lipid oxidation in W/O food emulsions, a comprehensive detection method, oxidative lipidomics (oxidomics), is proposed to identify novel markers, which not only tracks the chemical molecules but also considers the changes in supramolecular properties, sensory properties, and nutritional value. The microstructure of emulsions, components from both phases, emulsifiers, pH, temperature, and light should be taken into account to identify specific oxidation markers. A correlation of these novel oxidation markers with the shelf life, the organoleptic properties, and the nutritional value of W/O food emulsions should be applied to develop targeted protective approaches for limiting lipid oxidation. Accordingly, the processing parameters, the application of antioxidants and emulsifiers, as well as packing and storage conditions can be optimized to develop W/O emulsions with improved oxidative stability. This review may help in emphasizing the future research priorities of investigating the mechanisms of lipid oxidation in W/O emulsion by oxidomics, leading to practical solutions for the food industry to prevent oxidative rancidity in W/O food emulsions.
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Affiliation(s)
- Yifan Bao
- Institute of Physiological ChemistryFaculty of Chemistry, University of ViennaViennaAustria
- Vienna Doctoral School in Chemistry (DoSChem)University of ViennaViennaAustria
| | - Marc Pignitter
- Institute of Physiological ChemistryFaculty of Chemistry, University of ViennaViennaAustria
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7
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Interfacial behavior of gallic acid and its alkyl esters in stripped soybean oil in combination with monoacylglycerol and phospholipid. Food Chem 2023; 413:135618. [PMID: 36753786 DOI: 10.1016/j.foodchem.2023.135618] [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: 09/25/2022] [Revised: 01/29/2023] [Accepted: 01/30/2023] [Indexed: 02/07/2023]
Abstract
The effect of gallic acid alkyl esters and their combination with monoacylglycerol (MAG) and 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) on the formation of hydroperoxides and hexanal were determined during the oxidation of stripped soybean oil. Interfacial tension, water content, and droplet size were evaluated to monitor the physical properties of the oil system. Adding MAG and DOPC, especially MAG/DOPC, to the oil promoted the partitioning of antioxidants into the water-oil interfaces by further reducing the interfacial tension. The stripped oil containing methyl gallate (MG) accompanied by MAG/DOPC had lower values of the critical micelle concentration of hydroperoxides and larger micellar size at the induction period. This confirms that MG was able to more effectively reduce the free hydroperoxides concentration and inhibit them in an interfacial way. The conjunction of surfactants has been shown as a promising strategy to improve the interfacial and antioxidant activity of gallates in the oxidative stability of soybean oil.
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8
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Keramat M, Ehsandoost E, Golmakani MT. Recent Trends in Improving the Oxidative Stability of Oil-Based Food Products by Inhibiting Oxidation at the Interfacial Region. Foods 2023; 12:foods12061191. [PMID: 36981117 PMCID: PMC10048451 DOI: 10.3390/foods12061191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/03/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023] Open
Abstract
In recent years, new approaches have been developed to limit the oxidation of oil-based food products by inhibiting peroxidation at the interfacial region. This review article describes and discusses these particular approaches. In bulk oils, modifying the polarity of antioxidants by chemical methods (e.g., esterifying antioxidants with fatty alcohol or fatty acids) and combining antioxidants with surfactants with low hydrophilic–lipophilic balance value (e.g., lecithin and polyglycerol polyricinoleate) can be effective strategies for inhibiting peroxidation. Compared to monolayer emulsions, a thick interfacial layer in multilayer emulsions and Pickering emulsions can act as a physical barrier. Meanwhile, high viscosity of the water phase in emulsion gels tends to hinder the diffusion of pro-oxidants into the interfacial region. Furthermore, applying surface-active substances with antioxidant properties (such as proteins, peptides, polysaccharides, and complexes of protein-polysaccharide, protein-polyphenol, protein-saponin, and protein-polysaccharide-polyphenol) that adsorb at the interfacial area is another novel method for enhancing oil-in-water emulsion oxidative stability. Furthermore, localizing antioxidants at the interfacial region through lipophilization of hydrophilic antioxidants, conjugating antioxidants with surfactants, or entrapping antioxidants into Pickering particles can be considered new strategies for reducing the emulsion peroxidation.
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9
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Effect of α-tocopherol on the oxidative stability of horse oil-in-water emulsion during storage. Food Sci Biotechnol 2022; 32:639-645. [PMID: 37009037 PMCID: PMC10050615 DOI: 10.1007/s10068-022-01216-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 11/06/2022] [Accepted: 11/17/2022] [Indexed: 12/12/2022] Open
Abstract
Horse oil-in-water (O/W) emulsions were prepared and α-tocopherol was added at 0, 100, 200, and 500 ppm (α-T0, α-T100, α-T200, α-T500) to enhance its oxidative stability. Mean particle diameters of the O/W emulsions were 243-299 nm. Zeta potential values increased with the addition of α-tocopherol; however, they decreased during storage at 40 °C for 30 days. Particle size distribution of the O/W emulsion with α-tocopherol remained the same as that of α-T0. For lipid oxidation, the peroxide values of α-T0 and α-T500 were greatly increased from 2.96 and 2.89 to 13.76 and 12.46 mmol/kg oil, respectively, after 30 days. The α-T100 and α-T200 maintained lower peroxide values than other emulsions. Thiobarbituric acid-reactive substance values of α-T0 and α-T500 were higher than those of α-T100 and α-T200. These results indicate that the addition of α-tocopherol from 100 to 200 ppm to the horse oil-in-water emulsion effectively improves its oxidative stability during storage.
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10
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Chandrasekar V, Arunachalam SS, Hari H, Shinkar A, Belur PD, Iyyaswami R. Probing the synergistic effects of rutin and rutin ester on the oxidative stability of sardine oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4198-4209. [PMID: 36193478 PMCID: PMC9525562 DOI: 10.1007/s13197-022-05473-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2022] [Accepted: 04/15/2022] [Indexed: 06/16/2023]
Abstract
Multicomponent antioxidant mixture is proved to be highly effective in imparting oxidative stability to the edible oil. It is believed that the high efficacy of those mixtures is due to the synergistic effect exhibited by two or more components. The current study aims to analyse the synergistic effect of a flavonoid and its corresponding ester in improving the oxidative stability of n-3 PUFA rich sardine oil. The oxidative stability of rutin, esterified rutin and their combinations at three different concentrations was studied in sardine oil stored at 37 ºC for 12 days in contact with air under darkness. The combination of rutin and rutin ester showed maximum reduction of 54.2% in oxidation at 100 mg/kg and 150 mg/kg. Perhaps this is the first report on the synergistic effect of a flavonoid and its lipophilized ester for improving the oxidative stability of n-3 PUFA rich oil.
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Affiliation(s)
| | - Selva Sudha Arunachalam
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Haritha Hari
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Apurva Shinkar
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Prasanna D. Belur
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Regupathi Iyyaswami
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
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11
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Culler MD, Bayram I, Decker EA. Enzymatic Modification of Lecithin for Improved Antioxidant Activity in Combination with Tocopherol in Emulsions and Bulk Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13404-13412. [PMID: 36215731 DOI: 10.1021/acs.jafc.2c05182] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Oxidized α-tocopherol can be regenerated by phosphatidylethanolamine (PE), but current commercial sources of PE are too expensive for use as a food additive. The present study aims to determine the optimal reaction conditions for generating high PE lecithin (MHPEL) enzymatically and to validate the MHPEL's synergism with tocopherol in delaying lipid oxidation in an oil-in-water emulsion system at pH 7 and 4 and in bulk oil. Under optimal conditions of pH 9.0, 37 °C and 4 h, a MHPEL with ∼71.6% PE was obtained from 96% phosphatidylcholine lecithin using phospholipase D from Streptomyces chromofuscus. Mixed tocopherols (300 μmol/kg oil) and MHPEL (1500 μmol/kg oil) synergistically increased both the hydroperoxide and hexanal lag phase of lipid oxidation in stripped soybean oil-in-water emulsions at pH 7 by 3 days. At pH 4, this combination increased the hydroperoxide and hexanal lag phases by 3 and 2 days, respectively. The combination of 50 μmol/kg oil α-tocopherol and 1000 μmol/kg oil MHPEL also synergistically increased the hydroperoxide (5 days) and hexanal (4 days) lag phases in stripped bulk soybean oil. This approach represents a potential clean-label antioxidant system that could have commercial applications to decrease food waste.
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Affiliation(s)
- Mitchell D Culler
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts01003, United States
| | - Ipek Bayram
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts01003, United States
| | - Eric A Decker
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts01003, United States
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12
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Doert M, Grebenteuch S, Kroh LW, Rohn S. A ternary system of α-tocopherol with phosphatidylethanolamine and l-ascorbyl palmitate in bulk oils provides antioxidant synergy through stabilization and regeneration of α-tocopherol. Food Chem 2022; 391:133084. [DOI: 10.1016/j.foodchem.2022.133084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 03/15/2022] [Accepted: 04/22/2022] [Indexed: 12/01/2022]
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13
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Changes of molecular mobility of ascorbyl palmitate and α-tocopherol by phospholipid and their effects on antioxidant properties in bulk oil. Food Chem 2022; 403:134458. [DOI: 10.1016/j.foodchem.2022.134458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 09/26/2022] [Accepted: 09/27/2022] [Indexed: 11/22/2022]
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14
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Kim S, Kim S, Oh WY, Lee Y, Lee J. Evaluation of the effects of amphiphilic compounds on oxygen solubility in bulk oil. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- SeHyeok Kim
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon Republic of Korea
| | - SungHwa Kim
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon Republic of Korea
| | - Won Young Oh
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon Republic of Korea
| | - YoonHee Lee
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon Republic of Korea
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15
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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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16
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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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17
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Merkx DWH, Swager A, van Velzen EJJ, van Duynhoven JPM, Hennebelle M. Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise. Antioxidants (Basel) 2021; 10:antiox10020287. [PMID: 33671957 PMCID: PMC7919052 DOI: 10.3390/antiox10020287] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 02/03/2021] [Accepted: 02/10/2021] [Indexed: 11/16/2022] Open
Abstract
Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time, typically weeks, is considered a measure for oxidative stability of food emulsions, such as mayonnaise. To enable earlier assessment of compromised shelf-life, a predictive model for volatile off-flavor generation is developed. The model is based on the formation kinetics of hydroperoxides, which are early oxidation products and precursors of volatile aldehydes, responsible for off-flavor. Under accelerated shelf-life conditions (50 °C), hydroperoxide (LOOH) concentration over time shows a sigmoidal curvature followed by an acceleration phase that occurs at a LOOH-concentration between 38–50 mmol/kg, here interpreted as a critical LOOH concentration (CCLOOH). We hypothesize that the time at which CCLOOH was reached is related to the onset of aldehyde generation and that the characterization of the LOOH-generation curvature could be based on reaction kinetics in the first days. These hypotheses are tested using semi-empirical models to describe the autocatalytic character of hydroperoxide formation in combination with the CCLOOH. The Foubert function is selected as best describing the LOOH-curvature and is hence used to accurately predict onset of aldehyde generation, in most cases within several days of shelf-life. Furthermore, we find that the defining parameters of this model could be used to recognize antioxidant mechanisms at play.
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Affiliation(s)
- Donny W. H. Merkx
- Unilever Food Innovation Centre, Bronland 14, 6708 WH Wageningen, The Netherlands; (D.W.H.M.); (E.J.J.v.V.)
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (A.S.); (M.H.)
- Laboratory of Biophysics, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands
| | - Andries Swager
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (A.S.); (M.H.)
| | - Ewoud J. J. van Velzen
- Unilever Food Innovation Centre, Bronland 14, 6708 WH Wageningen, The Netherlands; (D.W.H.M.); (E.J.J.v.V.)
| | - John P. M. van Duynhoven
- Unilever Food Innovation Centre, Bronland 14, 6708 WH Wageningen, The Netherlands; (D.W.H.M.); (E.J.J.v.V.)
- Laboratory of Biophysics, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands
- Correspondence: ; Tel.: +31-317-482044
| | - Marie Hennebelle
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (A.S.); (M.H.)
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18
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Kim H, Woo Y, Choi H, Kim MJ, Lee J. Dioleylphosphatidylcholine increases the antioxidant properties of ascorbyl palmitate in bulk oils compared to other hydrophilic and lipophilic antioxidants. Food Chem 2021; 349:129082. [PMID: 33548885 DOI: 10.1016/j.foodchem.2021.129082] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 12/22/2020] [Accepted: 01/07/2021] [Indexed: 11/18/2022]
Abstract
Effects of 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) and moisture on the solubility of hydrophilic and lipophilic antioxidants were evaluated in medium-chain triacylglycerol (MCT) by 2,2-diphenyl-1-picrylhydrazyl (DPPH) reactivity. Next, we assessed the oxidative stability of antioxidant-containing corn oil depending on the presence of DOPC. The critical micelle concentration (CMC) of DOPC decreased when the moisture content was increased from 300 to 495 mg/kg oil and gradually increased when the moisture was further increased to 2122 mg/kg oil. As the DOPC concentration increased, the DPPH reactivity of ascorbyl palmitate in the control MCT increased by 10.23-fold, whereas that of the ascorbic acid and α-tocopherol was slightly affected both by the DOPC and moisture content. Presence of DOPC significantly increased the oxidative stability of ascorbyl palmitate-containing corn oil (p < 0.05), whereas these synergistic antioxidant effects were not observed in ascorbic acid-or α-tocopherol-containing corn oil. In conclusion, DOPC displays a synergistic antioxidant effect with ascorbyl palmitate in bulk oil.
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Affiliation(s)
- Hyunkyung Kim
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - YunSik Woo
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - HyungSeok Choi
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea.
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19
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Roschel GG, da Silveira TFF, Cajaíba LM, Ferrari RA, Castro IA. Combination of natural strategies to improve the oxidative stability of echium seed oil. J Food Sci 2021; 86:411-419. [PMID: 33448021 DOI: 10.1111/1750-3841.15590] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 11/16/2020] [Accepted: 12/11/2020] [Indexed: 11/29/2022]
Abstract
Echium seed oil is an alternative source of omega 3 fatty acids but it is highly susceptible to oxidation. A combination of three natural strategies was proposed in this study aiming to improve the oxidative stability of echium oil obtained by pressing (PO) or solvent extraction (PSO), kept in the storage condition for 180 days or during the consumption for 30 days. Our results showed that the reduction of temperature was sufficient to keep the oil stable during storage for both samples. During the consumption time, the best stability was achieved by adding a mixture of antioxidants, composed of sinapic (500 ppm), ascorbic (250 ppm), and citric (150 ppm) acids, and/or 20% of high oleic sunflower oil. The combined strategies promoted a 34 to 80% reduction of peroxide value and 0 to 85% reduction of malondialdehyde concentrations in the samples, showing to be a feasible and natural alternative to improve the oxidative stability of echium oil. PRACTICAL APPLICATION: Our study successfully applied an optimized combination of simple and low-cost strategies to enhance the chemical stability of echium seed oil. As the use of echium oil expands around the world, the oil industry and final consumers may benefit from our results to increase the oil shelf-life.
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Affiliation(s)
- Gabriela Grassmann Roschel
- LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Lineu Prestes, 580, B14, Sao Paulo, 05508-000, Brazil
| | - Tayse Ferreira Ferreira da Silveira
- LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Lineu Prestes, 580, B14, Sao Paulo, 05508-000, Brazil
| | - Letícia Maeda Cajaíba
- LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Lineu Prestes, 580, B14, Sao Paulo, 05508-000, Brazil
| | - Roseli Aparecida Ferrari
- Food Science and Quality Center, Institute of Food Technology (ITAL), Av. Brazil 2880, Campinas, Sao Paulo, 13070-178, Brazil
| | - Inar Alves Castro
- LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Lineu Prestes, 580, B14, Sao Paulo, 05508-000, Brazil
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20
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Shen C, Ankolekar C, Ban L. Comparison of Oil Soluble Green Tea Extract with Common Antioxidantive Ingredients in Bulk Oil under Different Storage Conditions. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12444] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Chia‐Yu Shen
- Kemin Industries, Inc. 1900 Scott Avenue Des Moines IA 50317 USA
| | | | - Lan Ban
- Kemin Industries, Inc. 1900 Scott Avenue Des Moines IA 50317 USA
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21
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Wang Y, Liu Y, Ma L, Li H, Wang Z, Xu J, Xue C. The oxidation mechanism of phospholipids in Antarctic krill oil promoted by metal ions. Food Chem 2020; 333:127448. [DOI: 10.1016/j.foodchem.2020.127448] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 06/02/2020] [Accepted: 06/27/2020] [Indexed: 01/06/2023]
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22
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Rokosik E, Siger A, Rudzińska M, Dwiecki K. Antioxidant activity and synergism of canolol and α-tocopherol in rapeseed oil is affected by the presence of phospholipid association colloids. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110095] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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Mishra SK, Belur PD, Iyyaswami R. Use of antioxidants for enhancing oxidative stability of bulk edible oils: a review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14716] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Sumit Kumar Mishra
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
| | - Prasanna D. Belur
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
| | - Regupathi Iyyaswami
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
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24
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Impact of phosphatidylcholine and phosphatidylethanolamine on the oxidative stability of stripped peanut oil and bulk peanut oil. Food Chem 2020; 311:125962. [DOI: 10.1016/j.foodchem.2019.125962] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 11/25/2019] [Accepted: 11/26/2019] [Indexed: 11/17/2022]
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25
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Laguerre M, Tenon M, Bily A, Birtić S. Toward a Spatiotemporal Model of Oxidation in Lipid Dispersions: A Hypothesis‐Driven Review. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900209] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Mickaël Laguerre
- Naturex SA, Science and Technology DepartmentGivaudan Flavour Division 250 rue Pierre Bayle, BP 81218 F‐84911 Avignon Cedex 9 France
| | - Mathieu Tenon
- Naturex SA, Science and Technology DepartmentGivaudan Flavour Division 250 rue Pierre Bayle, BP 81218 F‐84911 Avignon Cedex 9 France
| | - Antoine Bily
- Naturex SA, Science and Technology DepartmentGivaudan Flavour Division 250 rue Pierre Bayle, BP 81218 F‐84911 Avignon Cedex 9 France
| | - Simona Birtić
- Naturex SA, Science and Technology DepartmentGivaudan Flavour Division 250 rue Pierre Bayle, BP 81218 F‐84911 Avignon Cedex 9 France
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26
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Rokosik E, Siger A, Rudzińska M, Siejak P, Dwiecki K. Formation of Phospholipid Association Colloids in Rapeseed Oil and Their Effect on Lipid Autoxidation in the Presence of Sinapic and Ferulic Acid. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900243] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ewa Rokosik
- Department of Food Biochemistry and Analysis Poznań University of Life Sciences Mazowiecka 48 60‐623 Poznan Poland
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis Poznań University of Life Sciences Mazowiecka 48 60‐623 Poznan Poland
| | - Magdalena Rudzińska
- Institute of Food Technology of Plant Origin Poznań University of Life Sciences Wojska Polskiego 31 60‐624 Poznań Poland
| | - Przemysław Siejak
- Department of Physics and Biophysics Poznań University of Life Sciences Wojska Polskiego 38/42 60‐637 Poznań Poland
| | - Krzysztof Dwiecki
- Department of Food Biochemistry and Analysis Poznań University of Life Sciences Mazowiecka 48 60‐623 Poznan Poland
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27
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Zheng L, Karrar E, Xie L, Jin J, Huang J, Wang X, Zhang H, Jin Q. High‐Purity Tocored Improves the Stability of Stripped Corn Oil Under Accelerated Conditions. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900307] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Liyou Zheng
- National Engineering Research Center for Functional FoodCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Emad Karrar
- National Engineering Research Center for Functional FoodCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Liangliang Xie
- National Engineering Research Center for Functional FoodCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Jun Jin
- National Engineering Research Center for Functional FoodCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Jianhua Huang
- National Engineering Research Center for Functional FoodCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Xingguo Wang
- National Engineering Research Center for Functional FoodCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Hui Zhang
- National Engineering Research Center for Functional FoodCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Qingzhe Jin
- National Engineering Research Center for Functional FoodCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
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28
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Sun X, Bandara N. Applications of reverse micelles technique in food science: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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29
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Mezzenga R, Seddon JM, Drummond CJ, Boyd BJ, Schröder-Turk GE, Sagalowicz L. Nature-Inspired Design and Application of Lipidic Lyotropic Liquid Crystals. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2019; 31:e1900818. [PMID: 31222858 DOI: 10.1002/adma.201900818] [Citation(s) in RCA: 90] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 04/16/2019] [Indexed: 05/20/2023]
Abstract
Amphiphilic lipids aggregate in aqueous solution into a variety of structural arrangements. Among the plethora of ordered structures that have been reported, many have also been observed in nature. In addition, due to their unique morphologies, the hydrophilic and hydrophobic domains, very high internal interfacial surface area, and the multitude of possible order-order transitions depending on environmental changes, very promising applications have been developed for these systems in recent years. These include crystallization in inverse bicontinuous cubic phases for membrane protein structure determination, generation of advanced materials, sustained release of bioactive molecules, and control of chemical reactions. The outstanding diverse functionalities of lyotropic liquid crystalline phases found in nature and industry are closely related to the topology, including how their nanoscopic domains are organized. This leads to notable examples of correlation between structure and macroscopic properties, which is itself central to the performance of materials in general. The physical origin of the formation of the known classes of lipidic lyotropic liquid crystalline phases, their structure, and their occurrence in nature are described, and their application in materials science and engineering, biology, medical, and pharmaceutical products, and food science and technology are exemplified.
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Affiliation(s)
- Raffaele Mezzenga
- ETH Zurich Department of Health Sciences and Technology, Schmelzbergstrasse 9, LFO E23, Zurich, 8092, Switzerland
- ETH Zurich Department of Materials, Wolfgang-Pauli-Strasse 10, Zurich, 8093, Switzerland
| | - John M Seddon
- Chemistry Department, Imperial College London, MSRH, Wood Lane, London, W12 0BZ, UK
| | - Calum J Drummond
- School of Science, RMIT University, GPO Box 2476, Melbourne, Victoria, 3000, Australia
| | - Ben J Boyd
- Drug Delivery, Disposition and Dynamics and ARC Centre of Excellence in Convergent Bio-Nano Science and Technology, Monash Institute of Pharmaceutical Sciences, Monash University (Parkville Campus), 381 Royal Parade, Parkville, Victoria, 3052, Australia
| | - Gerd E Schröder-Turk
- College of Science, Health, Engineering and Education, Murdoch University, 90 South St, Murdoch, WA, 6150, Australia
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
- Physical Chemistry, Center for Chemistry and Chemical Engineering, Lund University, Lund, 22100, Sweden
| | - Laurent Sagalowicz
- Institute of Materials Science, Nestlé Research Center, CH-1000, Lausanne 26, Switzerland
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30
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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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31
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Roschel GG, Silveira TFFD, Cajaiba LM, Castro IA. Combination of Hydrophilic or Lipophilic Natural Compounds to Improve the Oxidative Stability of Flaxseed Oil. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800459] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Gabriela Grassmann Roschel
- LADAFDepartment of Food and Experimental NutritionFaculty of Pharmaceutical SciencesUniversity of Sao PauloAv. Lineu Prestes, 580, B1405508‐000Sao PauloBrazil
| | - Tayse Ferreira Ferreira da Silveira
- LADAFDepartment of Food and Experimental NutritionFaculty of Pharmaceutical SciencesUniversity of Sao PauloAv. Lineu Prestes, 580, B1405508‐000Sao PauloBrazil
| | - Letícia Maeda Cajaiba
- LADAFDepartment of Food and Experimental NutritionFaculty of Pharmaceutical SciencesUniversity of Sao PauloAv. Lineu Prestes, 580, B1405508‐000Sao PauloBrazil
| | - Inar Alves Castro
- LADAFDepartment of Food and Experimental NutritionFaculty of Pharmaceutical SciencesUniversity of Sao PauloAv. Lineu Prestes, 580, B1405508‐000Sao PauloBrazil
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32
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Miyazawa T, Burdeos GC, Itaya M, Nakagawa K, Miyazawa T. Vitamin E: Regulatory Redox Interactions. IUBMB Life 2019; 71:430-441. [DOI: 10.1002/iub.2008] [Citation(s) in RCA: 80] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 12/18/2018] [Accepted: 01/02/2019] [Indexed: 12/13/2022]
Affiliation(s)
- Taiki Miyazawa
- Institute of Biomaterials and Bioengineering, Tokyo Medical and Dental University; Tokyo Japan
| | - Gregor C. Burdeos
- Institute for Animal Nutrition and Metabolic Physiology, Christian-Albrechts-Universität zu Kiel; Kiel Germany
| | - Mayuko Itaya
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science; Tohoku University; Sendai Miyagi Japan
| | - Kiyotaka Nakagawa
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science; Tohoku University; Sendai Miyagi Japan
| | - Teruo Miyazawa
- Food and Health Science Research Unit, Graduate School of Agricultural Science; Tohoku University; Sendai Miyagi Japan
- New Industry Creation Hatchery Center (NICHe); Tohoku University; Sendai Miyagi Japan
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33
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Vaisali C, Belur PD, Iyyaswami R. Effectiveness of rutin and its lipophilic ester in improving oxidative stability of sardine oil containing trace water. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13627] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chandrasekar Vaisali
- Department of Chemical Engineering; National Institute of Technology; Mangalore Karnataka 575 025 India
| | - Prasanna D. Belur
- Department of Chemical Engineering; National Institute of Technology; Mangalore Karnataka 575 025 India
| | - Regupathi Iyyaswami
- Department of Chemical Engineering; National Institute of Technology; Mangalore Karnataka 575 025 India
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34
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Ghnimi S, Budilarto E, Kamal-Eldin A. The New Paradigm for Lipid Oxidation and Insights to Microencapsulation of Omega-3 Fatty Acids. Compr Rev Food Sci Food Saf 2017; 16:1206-1218. [PMID: 33371591 DOI: 10.1111/1541-4337.12300] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 08/07/2017] [Accepted: 08/07/2017] [Indexed: 12/19/2022]
Abstract
The consumption of omega-3 fatty acids provides a wide range of health benefits. However, the incorporation of these fatty acids in foods is limited because of their high oxidative instability. A new paradigm has emerged to better explain the oxidation mechanism of polyunsaturated fatty acids, which will be discussed here with reference to bulk lipids considered a special case of water in oil microemulsion. This paradigm suggests that lipid oxidation reactions are initiated by heterogeneous catalysis by metal oxides followed by the formation of micelles containing initial hydroperoxides, water, and other amphiphilic compounds. The induction period comes to the end when the formed micelles reach a critical micelle concentration and start to decompose opening the way to intense free radical reactions. Antioxidants and synergists extend the induction period not only by scavenging free radicals but also by stabilizing the micelles. With better understanding of the lipid oxidation mechanism, a tailored choice of antioxidants and synergistic combinations, and efficient encapsulation methods may be optimized to provide stable encapsulates containing highly n-3 polyunsaturated fatty acids. Smart processing and encapsulation technologies utilizing properly stabilized oils as well as optimized packaging parameters aiming to enhance n-3 fatty acid stability by smart selection/design of antioxidants, control of the interfacial physics and chemistry, and elimination of surface oil are needed for this purpose.
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Affiliation(s)
- Sami Ghnimi
- Dept. of Food Science, College of Food and Agriculture, United Arab Emirates Univ., P. O. Box 15551, Al-Ain, UAE
| | - Elisabeth Budilarto
- Dept. of Food Science, College of Food and Agriculture, United Arab Emirates Univ., P. O. Box 15551, Al-Ain, UAE
| | - Afaf Kamal-Eldin
- Dept. of Food Science, College of Food and Agriculture, United Arab Emirates Univ., P. O. Box 15551, Al-Ain, UAE
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35
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Decker EA, McClements DJ, Bourlieu-Lacanal C, Durand E, Figueroa-Espinoza MC, Lecomte J, Villeneuve P. Hurdles in Predicting Antioxidant Efficacy in Oil-in-water emulsions. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.001] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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36
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Chatzidaki MD, Papavasileiou KD, Papadopoulos MG, Xenakis A. Reverse Micelles As Antioxidant Carriers: An Experimental and Molecular Dynamics Study. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2017; 33:5077-5085. [PMID: 28481539 DOI: 10.1021/acs.langmuir.7b00213] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Water-in-oil microemulsions with biocompatible components were formulated to be used as carriers of natural antioxidants, such as hydroxytyrosol (HT) and gallic acid (GA). The system was composed of a mixture of natural surfactants, lecithin and monoglycerides, medium chain triglycerides, and aqueous phase. A dual approach was undertaken to study the structure and dynamics of these complicated systems. First, experimental data were collected by using adequate techniques, such as dynamic light scattering (DLS) and electron paramagnetic resonance (EPR) spectroscopy. Following this, a coarse-grained molecular dynamics (CGMD) study based on the experimental composition using the MARTINI force field was conducted. The simulations revealed the spontaneous formation of reverse micelles (RMs) starting from completely random initial conformations, underlying their enhanced thermodynamic stability. The location of the bioactive molecules, as well as the structure of the RM, were in accordance with the experimental findings. Furthermore, GA molecules were found to be located inside the water core, in contrast to the HT ones, which seem to lie at the surfactant interfacial layer. The difference in the antioxidants' molecular location was only revealed in detail from the computational analysis and explains the RM's swelling observed by GA in DLS measurements.
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Affiliation(s)
- Maria D Chatzidaki
- Institute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation , 116 35 Athens, Greece
| | - Konstantinos D Papavasileiou
- Institute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation , 116 35 Athens, Greece
- National Center for Scientific Research "Demokritos", Institute of Nanoscience and Nanotechnology , Aghia Paraskevi Attikis, 153 10 Athens, Greece
| | - Manthos G Papadopoulos
- Institute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation , 116 35 Athens, Greece
| | - Aristotelis Xenakis
- Institute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation , 116 35 Athens, Greece
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37
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Self-assembly in food — A concept for structure formation inspired by Nature. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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38
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Lue BM, Sørensen ADM, Jacobsen C, Guo Z, Xu X. Antioxidant efficacies of rutin and rutin esters in bulk oil and oil-in-water emulsion. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600049] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Bena-Marie Lue
- Department of Engineering - Lipid Biotechnology and Engineering; University of Aarhus; Aarhus C Denmark
| | - 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
| | - Zheng Guo
- Department of Engineering - Lipid Biotechnology and Engineering; University of Aarhus; Aarhus C Denmark
| | - Xuebing Xu
- Department of Engineering - Lipid Biotechnology and Engineering; University of Aarhus; Aarhus C Denmark
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39
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Sagalowicz L, Moccand C, Davidek T, Ghanbari R, Martiel I, Negrini R, Mezzenga R, Leser ME, Blank I, Michel M. Lipid self-assembled structures for reactivity control in food. PHILOSOPHICAL TRANSACTIONS. SERIES A, MATHEMATICAL, PHYSICAL, AND ENGINEERING SCIENCES 2016; 374:rsta.2015.0136. [PMID: 27298441 DOI: 10.1098/rsta.2015.0136] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 02/08/2016] [Indexed: 06/06/2023]
Abstract
Lipid self-assembled structures (SASs) have recently gained considerable interest for their potential applications, especially for sustained nutrient release and protein crystallization. An additional property, which is underexploited, is their ability to control chemical reactions in food products. Here, we concentrate on SASs formed by phospholipids (PLs) and monoglycerides (MGs), those compounds being the most natural surfactants and therefore, the best compatible with food products, in view of providing new functionalities through the formation of SASs. In this work, the phase behaviour of these amphiphiles when mixed with oil and water is described and compared. Subsequently, we address the influence of these structures to the oxidation and Maillard-type reactions. Finally, we show that SASs formed by MGs can strongly increase the yield of key aroma impact compounds generated by Maillard-type reactions when compared with the reaction performed in aqueous precursor solutions. Various SASs are compared. In particular, addition of oil to a reversed bicontinuous structure formed by MG leads to a reversed microemulsion, which, considering its low viscosity, is particularly suitable for food products and act as a very efficient reactor system. The influence of oil and precursors on phase behaviour is discussed and related to the efficiency of the Maillard reactions.This article is part of the themed issue 'Soft interfacial materials: from fundamentals to formulation'.
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Affiliation(s)
- L Sagalowicz
- Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26 1000, Switzerland
| | - C Moccand
- Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26 1000, Switzerland
| | - T Davidek
- Nestlé PTC Orbe, Rte de Chavornay 3, Orbe 1350, Switzerland
| | - R Ghanbari
- Department of Health Science and Technology, ETH Zürich, Switzerland
| | - I Martiel
- Department of Health Science and Technology, ETH Zürich, Switzerland
| | - R Negrini
- Department of Health Science and Technology, ETH Zürich, Switzerland
| | - R Mezzenga
- Department of Health Science and Technology, ETH Zürich, Switzerland
| | - M E Leser
- Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26 1000, Switzerland
| | - I Blank
- Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26 1000, Switzerland
| | - M Michel
- Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26 1000, Switzerland
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Homma R, Johnson DR, McClements DJ, Decker EA. Influence of iron solubility and charged surface-active compounds on lipid oxidation in fatty acid ethyl esters containing association colloids. Food Chem 2016; 199:862-9. [DOI: 10.1016/j.foodchem.2015.12.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2015] [Revised: 11/18/2015] [Accepted: 12/02/2015] [Indexed: 10/22/2022]
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41
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Chen B, Rao J, Ding Y, McClements DJ, Decker EA. Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers. Food Res Int 2016; 85:162-169. [PMID: 29544831 DOI: 10.1016/j.foodres.2016.04.038] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2016] [Revised: 04/11/2016] [Accepted: 04/26/2016] [Indexed: 12/31/2022]
Abstract
The impact of natural hydrophilic antioxidants, metal chelators, and hydrophilic antioxidant/metal chelator mixture on the oxidative stability of base algae oil and water-in-algae oil emulsion was investigated. The results showed that green tea extract and ascorbic acid had greatest protective effect against algae oil oxidation and generated four day lag phase, whereas rosmarinic acid, grape seed extract, grape seed extract polymer, deferoxamine (DFO), and ethylenediaminetetraacetic acid (EDTA) had no significant protective effect. Besides, there was no synergistic effect observed between natural antioxidants and ascorbic acid. The emulsifiers are critical to the physicochemical stability of water-in-algae oil emulsions. Polyglycerol polyricinoleate (PGPR) promoted the oxidation of emulsion. Conversely, the protective effect on algae oil oxidation was appreciated when defatted soybean lecithin (PC 75) or defatted lyso-lecithin (Lyso-PC) was added. The role of hydrophilic antioxidants in emulsion was similar to that in algae oil except EDTA which demonstrated strong antioxidative effect in emulsion. The results could provide information to build up stable food products containing polyunsaturated fatty acids (PUFA).
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Affiliation(s)
- Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Yangping Ding
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China
| | - David Julian McClements
- 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, P. O. Box 80203, Jeddah 21589, Saudi Arabia
| | - Eric Andrew 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, P. O. Box 80203, Jeddah 21589, Saudi Arabia.
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42
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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: 136] [Impact Index Per Article: 17.0] [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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43
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Laguerre M, Bayrasy C, Panya A, Weiss J, McClements DJ, Lecomte J, Decker EA, Villeneuve P. What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox. Crit Rev Food Sci Nutr 2015; 55:183-201. [PMID: 24915410 DOI: 10.1080/10408398.2011.650335] [Citation(s) in RCA: 201] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
The polar paradox states that polar antioxidants are more active in bulk lipids than their nonpolar counterparts, whereas nonpolar antioxidants are more effective in oil-in-water emulsion than their polar homologs. However, recent results, showing that not all antioxidants behave in a manner proposed by this hypothesis in oil and emulsion, lead us to revisit the polar paradox and to put forward new concepts, hypotheses, and theories. In bulk oil, new evidences have been brought to demonstrate that the crucial site of oxidation is not the air-oil interface, as postulated by the polar paradox, but association colloids formed with traces of water and surface active molecules such as phospholipids. The role of these association colloids on lipid oxidation and its inhibition by antioxidant is also addressed as well as the complex influence of the hydrophobicity on the ability of antioxidants to protect lipids from oxidation. In oil-in water emulsion, we have covered the recently discovered non linear (or cut-off) influence of the hydrophobicity on antioxidant capacity. For the first time, different mechanisms of action are formulated in details to try to account for this nonlinear effect. As suggested by the great amount of biological studies showing a cut-off effect, this phenomenon could be widespread in dispersed lipid systems including emulsions and liposomes as well as in living systems such as cultured cells. Works on the cut-off effect paves the way for the determination of the critical chain length which corresponds to the threshold beyond which antioxidant capacity suddenly collapses. The systematic search for this new physico-chemical parameter will allow designing novel phenolipids and other amphiphilic antioxidants in a rational fashion. Finally, in both bulk oils and emulsions, we feel that it is now time for a paradigm shift from the polar paradox to the next theories.
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Homma R, Suzuki K, Cui L, McClements DJ, Decker EA. Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10161-10169. [PMID: 26506263 DOI: 10.1021/acs.jafc.5b03807] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The impact of association colloids on lipid oxidation in triacylglycerols and fatty acid ethyl esters was investigated. Association colloids did not affect lipid oxidation of high oleic safflower and high linoleic safflower triacylglycerols, but were prooxidative in fish triacylglycerols. Association colloids retarded aldehyde formation in stripped ethyl oleate, linoleate, and fish oil ethyl esters. Interfacial tension revealed that lipid hydroperoxides were surface active in the presence of the surfactants found in association colloids. The lipid hydroperoxides from ethyl esters were less surface active than triacylglycerol hydroperoxides. Stripping decreased iron and copper concentrations in all oils, but more so in fatty acid ethyl esters. The combination of lower hydroperoxide surface activity and low metal concentrations could explain why association colloids inhibited lipid oxidation in fatty acid ethyl esters. This research suggests that association colloids could be used as an antioxidant technology in fatty acid ethyl esters.
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Affiliation(s)
- Rika Homma
- Department of Food Science, University of Massachusetts Amherst , 102 Holdsworth Way, 230 Chenoweth Laboratory, Amherst, Massachusetts 01003, United States
- Health Care Food, Kao Corporation , 2-1-3 Bunka, Sumida-ku, Tokyo 1318501, Japan
| | - Karin Suzuki
- Department of Food Science, University of Massachusetts Amherst , 102 Holdsworth Way, 230 Chenoweth Laboratory, Amherst, Massachusetts 01003, United States
| | - Leqi Cui
- Department of Food Science, University of Massachusetts Amherst , 102 Holdsworth Way, 230 Chenoweth Laboratory, Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst , 102 Holdsworth Way, 230 Chenoweth Laboratory, Amherst, Massachusetts 01003, United States
- Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
| | - Eric A Decker
- Department of Food Science, University of Massachusetts Amherst , 102 Holdsworth Way, 230 Chenoweth Laboratory, Amherst, Massachusetts 01003, United States
- Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
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45
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Kittipongpittaya K, Panya A, Decker EA. Role of Water and Selected Minor Components on Association Colloid Formation and Lipid Oxidation in Bulk Oil. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2752-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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46
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Budilarto ES, Kamal-Eldin A. The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils. EUR J LIPID SCI TECH 2015; 117:1095-1137. [PMID: 26448722 PMCID: PMC4586479 DOI: 10.1002/ejlt.201400200] [Citation(s) in RCA: 108] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2014] [Revised: 12/20/2014] [Accepted: 01/08/2015] [Indexed: 11/09/2022]
Abstract
The microenvironment formed by surface active compounds is being recognized as the active site of lipid oxidation. Trace amounts of water occupy the core of micro micelles and several amphiphilic minor components (e.g., phospholipids, monoacylglycerols, free fatty acids, etc.) act as surfactants and affect lipid oxidation in a complex fashion dependent on the structure and stability of the microemulsions in a continuous lipid phase such as bulk oil. The structures of the triacylglycerols and other lipid-soluble molecules affect their organization and play important roles during the course of the oxidation reactions. Antioxidant head groups, variably located near the water-oil colloidal interfaces, trap and scavenge radicals according to their location and concentration. According to this scenario, antioxidants inhibit lipid oxidation not only by scavenging radicals via hydrogen donation but also by physically stabilizing the micelles at the microenvironments of the reaction sites. There is a cut-off effect (optimum value) governing the inhibitory effects of antioxidants depending inter alias on their hydrophilic/lipophilic balance and their concentrations. These complex effects, previously considered as paradoxes in antioxidants research, are now better explained by the supramolecular chemistry of lipid oxidation and antioxidants, which is discussed in this review.
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Affiliation(s)
- Elizabeth S Budilarto
- Department of Food Science, United Arab Emirates UniversityAl-Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, United Arab Emirates UniversityAl-Ain, United Arab Emirates
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47
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Abstract
Over the past few decades, the Dietary Guidelines for Americans has consistently recommended that consumers decrease consumption of saturated fatty acids due to the correlation of saturated fatty acid intake with coronary artery disease. This recommendation has not been easy to achieve because saturated fatty acids play an important role in the quality, shelf life, and acceptability of foods. This is because solid fats are critical to producing desirable textures (e.g., creaminess, lubrication, and melt-away properties) and are important in the structure of foods such as frozen desserts, baked goods, and confectionary products. In addition, replacement of saturated fats with unsaturated fats is limited by their susceptibility to oxidative rancidity, which decreases product shelf life, causes destruction of vitamins, and forms potentially toxic compounds. This article will discuss the fundamental chemical and physical properties in fats and how these properties affect food texture, structure, flavor, and susceptibility to degradation. The current sources of solid fats will be reviewed and potential replacements for solid fats will be discussed.
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Affiliation(s)
- Samantha A Vieira
- Department of Food Science, University of Massachusetts, Amherst, MA; and
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA; and Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, MA; and Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
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48
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Budilarto ES, Kamal-Eldin A. Water content and micelle size change during oxidation of sunflower and canola oils. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400632] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Elizabeth S. Budilarto
- Department of Food Science; United Arab Emirates University; Al Ain United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science; United Arab Emirates University; Al Ain United Arab Emirates
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49
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Cui L, McClements DJ, Decker EA. Impact of phosphatidylethanolamine on the antioxidant activity of α-tocopherol and trolox in bulk oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3288-3294. [PMID: 25768290 DOI: 10.1021/acs.jafc.5b00243] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The amphiphilic phospholipids dioleoylphosphatidylcholine (DOPC) and dioleoylphosphatidylethanolamine (DOPE), can form reverse micelles in bulk oils, which affects lipid oxidation chemistry. Previous studies showed that reverse micelles formed by DOPC and DOPE shorten the oxidation lag phase of stripped soybean oil. This study examined how these reverse micelles influence the activity of primary antioxidants such as the nonpolar α-tocopherol and the polar trolox in stripped and commercial soybean oils. The results showed that DOPC reverse micelles decreased the activity of 100 μM α-tocopherol or trolox. On the other hand, DOPE increased the antioxidant activity of both α-tocopherol and trolox. The polar trolox exhibited better antioxidant activity than the nonpolar α-tocopherol in the presence of both DOPC and DOPE reverse micelles because trolox partitioned more at the interfaces, which was confirmed by a fluorescence steady state study. Different ratios of DOPE to DOPC were added to oil containing 100 μM α-tocopherol, and antioxidant activity increased with increasing DOPE/DOPC ratio. Addition of DOPE to commercial oil inhibited lipid oxidation, whetrsd DOPC was ineffective. HPLC showed that DOPE regenerated α-tocopherol. This study indicates that the antioxidant activity of tocopherols could be improved by utilizing phosphatidylethanolamine (PE) to engineer the properties of reverse micelles in bulk oil.
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Affiliation(s)
- Leqi Cui
- †Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - D Julian McClements
- †Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
- §Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia
| | - Eric A Decker
- †Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
- §Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia
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50
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Zhu Z, Yi J, Dong W, Lu J, Ding Y. Ionic strength, antioxidants and chelators affect whey protein isolates' antioxidantion in water-in-walnut oil emulsions. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400447] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Zhenbao Zhu
- College of Life Science and Engineering; Shaanxi University of Science and Technology; Xi'an P.R. China
| | - Jianhua Yi
- College of Life Science and Engineering; Shaanxi University of Science and Technology; Xi'an P.R. China
| | - Wenbin Dong
- College of Life Science and Engineering; Shaanxi University of Science and Technology; Xi'an P.R. China
| | - Jiali Lu
- College of Life Science and Engineering; Shaanxi University of Science and Technology; Xi'an P.R. China
| | - Yong Ding
- College of Life Science and Engineering; Shaanxi University of Science and Technology; Xi'an P.R. China
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