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Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6040079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
This review paper focuses on the antioxidant properties of phenolic compounds in oil in water (o/w) emulsion systems. The authors first provide an overview of the most recent studies on the activity of common, naturally occurring phenolic compounds against the oxidative deterioration of o/w emulsions. A screening of the latest literature was subsequently performed with the aim to elucidate how specific parameters (polarity, pH, emulsifiers, and synergistic action) affect the phenolic interfacial distribution, which in turn determines their antioxidant potential in food emulsion systems. An understanding of the interfacial activity of phenolic antioxidants could be of interest to food scientists working on the development of novel food products enriched with functional ingredients. It would also provide further insight to health scientists exploring the potentially beneficial properties of phenolic antioxidants against the oxidative damage of amphiphilic biological membranes (which link to serious pathologic conditions).
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Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier. Foods 2021; 10:foods10050917. [PMID: 33921961 PMCID: PMC8143571 DOI: 10.3390/foods10050917] [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: 02/25/2021] [Revised: 04/08/2021] [Accepted: 04/19/2021] [Indexed: 02/06/2023] Open
Abstract
Antarctic krill oil (AKO) with 5–30% (w/w) dilution by soybean oil was co-emulsified by phospholipids (PLs) naturally present in AKO and 2% (w/w) casein in the aqueous phase to prepare high internal phase emulsions (HIPEs). The results showed that raising the AKO level resulted in concave-up changes in the mean size of oil droplets which became more densely packed. Confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) micrographs revealed that PLs at higher concentrations expelled more casein particles from the oil droplet surface, which facilitated the formation of a crosslinked network structure of HIPEs, leading to reduced mobility of water molecules, extended physical stability, and somewhat solid-like behavior. The rheological analysis showed at lower levels of AKO promoted fluidity of emulsions, while at higher levels it increased elasticity. Lastly, increasing the AKO level slowed down the oxidation of HIPEs. These findings provide useful insights for developing HIPEs of highly viscous AKO and its application in foods.
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Addition of cationic guar-gum and oleic acid improved the stability of plasma emulsions prepared with enzymatically hydrolyzed egg yolk. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105827] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2022]
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Raikos V, Hayes H, Ni H. Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14427] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Vassilios Raikos
- Rowett Institute University of Aberdeen Foresterhill, Aberdeen AB25 2ZD Scotland, UK
| | - Helen Hayes
- Rowett Institute University of Aberdeen Foresterhill, Aberdeen AB25 2ZD Scotland, UK
| | - He Ni
- Guangdong Provincial Key Lab of Biotechnology for Plant Development School of Life Sciences South China Normal University Guangzhou 510631 China
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Singh H, Singh J, Singh SK, Singh N, Paul S, Sohal HS, Gupta U, Jain SK. Vitamin E TPGS based palatable, oxidatively and physically stable emulsion of microalgae DHA oil for infants, children and food fortification. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1634587] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Harmanpreet Singh
- Department of Pharmaceutical Sciences, Guru Nanak Dev University , Amritsar , Punjab , India
| | - Jasvinder Singh
- Cancer Pharmacology Division, CSIR-Indian Institute of Integrative Medicine , Jammu , Jammu & Kashmir , India
| | - Shashank K. Singh
- Cancer Pharmacology Division, CSIR-Indian Institute of Integrative Medicine , Jammu , Jammu & Kashmir , India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University , Amritsar , Punjab , India
| | - Surinder Paul
- Department of Pathology, Government Medical College , Amritsar , Punjab , India
| | | | - Umesh Gupta
- Department of Pharmacy, Central University of Rajasthan , Ajmer , Rajasthan , India
| | - Subheet Kumar Jain
- Department of Pharmaceutical Sciences, Guru Nanak Dev University , Amritsar , Punjab , India
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Plants of the genus Spinacia: From bioactive molecules to food and phytopharmacological applications. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.028] [Citation(s) in RCA: 13] [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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Kiokias S, Varzakas T. Innovative applications of food-related emulsions. Crit Rev Food Sci Nutr 2017; 57:3165-3172. [DOI: 10.1080/10408398.2015.1130017] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- S. Kiokias
- Technological Educational Institute of Peloponnese, Deptartment of Food Technology, Kalamata, Hellas, Greece
| | - T. Varzakas
- Technological Educational Institute of Peloponnese, Deptartment of Food Technology, Kalamata, Hellas, Greece
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Formulation, Characterization and Properties of Hemp Seed Oil and Its Emulsions. Molecules 2017; 22:molecules22050700. [PMID: 28448475 PMCID: PMC6154611 DOI: 10.3390/molecules22050700] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 04/13/2017] [Accepted: 04/25/2017] [Indexed: 12/01/2022] Open
Abstract
The formulation, characterization, and anticipated antibacterial properties of hemp seed oil and its emulsions were investigated. The oil obtained from the seeds of Cannabis sativa L. in refined and unrefined form was characterized using iodine, saponification, acid values, and gas chromatography, and was employed for the preparation of stable oil-in-water emulsions. The emulsions were prepared using pairs of non-ionic surfactants (Tween, Span). The effects of the emulsification method (spontaneous emulsification vs. high-intensity stirring), hydrophilic lipophilic balance (HLB), type and concentration of surfactant, and oil type on the size and distribution of the emulsion particles were investigated. It was found that the ability to form stable emulsions with small, initial particle sizes is primarily dependent on the given method of preparation and the HLB value. The most efficient method of emulsification that afforded the best emulsions with the smallest particles (151 ± 1 nm) comprised the high-energy method, and emulsions stable over the long-term were observed at HBL 9 with 10 wt % concentration of surfactants. Under high-intensity emulsification, refined and unrefined oils performed similarly. The oils as well as their emulsions were tested against the growth of selected bacteria using the disk diffusion and broth microdilution methods. The antibacterial effect of hemp seed oil was documented against Micrococcus luteus and Staphylococcus aureus subsp. aureus. The formulated emulsions did not exhibit the antibacterial activity that had been anticipated.
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Ranawana V, Campbell F, Bestwick C, Nicol P, Milne L, Duthie G, Raikos V. Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient. Foods 2016; 5:E62. [PMID: 28231157 PMCID: PMC5302403 DOI: 10.3390/foods5030062] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2016] [Revised: 08/30/2016] [Accepted: 08/31/2016] [Indexed: 01/16/2023] Open
Abstract
The present article describes the second part of a study investigating the effect of adding vegetables on the nutritional, physico-chemical, and oxidative properties of wheat bread, and specifically focuses on bread that does not contain oil as an added ingredient. Wheat flour breads fortified with freeze-dried carrot, tomato, beetroot or broccoli were developed and assessed for their nutritional composition, antioxidant potential, oxidative stability, and storage properties. Using a simulated in vitro model, the study also examined the impact of vegetable addition on the oxidative stability of macronutrients during gastro-intestinal digestion. Adding vegetables improved the nutritional and functional attributes of the oil-free breads. However, they demonstrated a lower antioxidant potential compared to their oil-containing counterparts. Similarly, the textural and storage properties of the oil-free vegetable breads were poorer compared to the oil-containing breads. As expected, in the absence of oil the oil-free breads were associated with lower lipid oxidation both in their fresh form and during gastro-intestinal digestion. Adding vegetables reduced protein oxidation in the fresh oil-free breads but had no effect during gastro-intestinal digestion. The impact of vegetables on macronutrient oxidation in the oil-free breads during digestion appears to be vegetable-specific with broccoli exacerbating it and the others having no effect. Of the evaluated vegetables, beetroot showed the most promising nutritional and physico-chemical benefits when incorporated into bread that does not contain added oil.
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Affiliation(s)
- Viren Ranawana
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
| | - Fiona Campbell
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
| | - Charles Bestwick
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
| | - Phyllis Nicol
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
| | - Lesley Milne
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
| | - Garry Duthie
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
| | - Vassilios Raikos
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
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Ranawana V, Raikos V, Campbell F, Bestwick C, Nicol P, Milne L, Duthie G. Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient. Foods 2016; 5:foods5010019. [PMID: 28231114 PMCID: PMC5224574 DOI: 10.3390/foods5010019] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 02/15/2016] [Accepted: 03/08/2016] [Indexed: 11/23/2022] Open
Abstract
There is increasing emphasis on reformulating processed foods to make them healthier. This study for the first time comprehensively investigated the effects of fortifying bread (containing oil as an ingredient) with freeze-dried vegetables on its nutritional and physico-chemical attributes. Breads fortified with carrot, tomato, beetroot or broccoli were assessed for nutrition, antioxidant potential, storage life, shelf stability, textural changes and macronutrient oxidation. Furthermore, using an in vitro model the study for the first time examined the impact of vegetable addition on the oxidative stability of macronutrients during human gastro-intestinal digestion. As expected, adding vegetables improved the nutritional and antioxidant properties of bread. Beetroot and broccoli significantly improved bread storage life. None of the vegetables significantly affected bread textural changes during storage compared to the control. Lipid oxidation in fresh bread was significantly reduced by all four types of vegetables whilst protein oxidation was lowered by beetroot, carrot and broccoli. The vegetables demonstrated varying effects on macronutrient oxidation during gastro-intestinal digestion. Beetroot consistently showed positive effects suggesting its addition to bread could be particularly beneficial.
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Affiliation(s)
- Viren Ranawana
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Vassilios Raikos
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Fiona Campbell
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Charles Bestwick
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Phyllis Nicol
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Lesley Milne
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Garry Duthie
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
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Neacsu M, Vaughan N, Raikos V, Multari S, Duncan G, Duthie G, Russell W. Phytochemical profile of commercially available food plant powders: their potential role in healthier food reformulations. Food Chem 2015; 179:159-69. [DOI: 10.1016/j.foodchem.2015.01.128] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2014] [Revised: 12/18/2014] [Accepted: 01/29/2015] [Indexed: 01/05/2023]
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