Article
Food Science & Technology
Carolina Cantele, Katia Martina, Giulia Potenziani, Andrea Mario Rossi, Vladimiro Cardenia, Marta Bertolino
Summary: Butyl ferulate (BF) and octyl ferulate (OF) were found to enhance the oxidative stability of vegetable oil-in-water emulsions, especially under acidic conditions. These two ferulates can inhibit lipid oxidation and delay the formation of aldehydes, thus extending the shelf life of food products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Marta Padial-Dominguez, Pedro J. Garcia-Moreno, Ruben Gonzalez-Beneded, Antonio Guadix, Emilia M. Guadix
Summary: This work investigated the physical and oxidative stabilities of fish oil-in-water-in-olive oil double emulsions using whey protein hydrolysate as a hydrophilic emulsifier. The results showed that a 20 wt.% fish oil-in-water emulsion had good physical stability at low temperature but underwent severe physical destabilization at high temperature. The oxidative stability experiment indicated that the fish oil-in-water emulsion had faster oxidation reaction at high temperature. In contrast, the double emulsions with the addition of olive oil exhibited good physical and oxidative stability under all conditions.
Review
Food Science & Technology
Yifan Bao, Marc Pignitter
Summary: Lipid oxidation is a significant concern in the processing and storage of water-in-oil (W/O) food emulsions, which contain high levels of lipids and are prone to oxidation. This review provides comprehensive insights into the key factors influencing lipid oxidation in W/O emulsions, proposing the use of oxidative lipidomics to identify novel markers that consider both chemical and supramolecular properties. The correlation of these markers with shelf life, sensory properties, and nutritional value can help develop targeted protective approaches for limiting lipid oxidation and improving oxidative stability.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Chemistry, Applied
Mi Zhang, Liuping Fan, Yuanfa Liu, Jinwei Li
Summary: The objective of this study was to effectively migrate gallic acid (GA) to the oil-water interface and inhibit lipid oxidation in water-in-oil (W/O) emulsions. The conjugate of GA and a natural emulsifier (pea protein isolate, PPI) showed superior binding efficiency and stability. The conjugate exhibited enhanced functional properties, including antioxidant and interfacial properties. It also improved the physical stability and oxidative stability of the W/O emulsion. These findings have important implications for interface engineering and improving the oxidative stability of W/O emulsions.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Tian Gong, Bang Chen, Ching Yuan Hu, Yu Rong Guo, Ye Hua Shen, Yong Hong Meng
Summary: Resveratrol was found to effectively prevent lipid-protein co-oxidation in sodium caseinate-walnut oil emulsions. It formed a stable interfacial layer and enhanced the emulsification properties and oxidative stability of sodium caseinate through structural changes and increased hydrophobicity. This study contributes to a better understanding of the interaction among lipids, proteins, polyphenols, and their oxidative products at the oil-water interface.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Sewuese S. Okubanjo, Aiqian Ye, Peter J. Wilde, Harjinder Singh, Simon M. Loveday
Summary: The study compared the performance of an antioxidant when incorporated either in shell droplets or in the core lipid of droplet-stabilized emulsions (DSEs), finding that incorporating it into shell droplets may be more effective. DSEs with trimyristin processed below the shell lipid melting temperature showed the greatest oxidation resistance.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agricultural Economics & Policy
Maiara Fonseca Dias, Angelica Sousa Guimaraes, Augusto Aloisio Benevenuto Junior, Vanessa Riani Olmi Silva, Paulo Rogerio Fontes, Alcineia de Lemos Souza Ramos, Eduardo Mendes Ramos
Summary: The study suggests that using vegetable oil gelled emulsions to replace fat can decrease fat content, enhance the nutritional value of burgers, and adjust the fatty acid profile. Replacing up to 75% with canola oil gelled emulsion is a promising approach in designing healthier industrial low-fat burgers.
BRITISH FOOD JOURNAL
(2022)
Article
Chemistry, Applied
Mi Zhang, Liuping Fan, Yuanfa Liu, Jinwei Li
Summary: This study assesses the factors affecting the oxidation of water-in-oil emulsions by evaluating the initial oxidation rate and long-term oxidative stability. The results demonstrate that the presence of the oil-water interface exacerbates lipid oxidation and the oxidation rate is independent of initial droplet size. The difference in oxidative stability between coarse and nanoemulsions depends on changes in droplet size during storage and the formation of reverse micelles. The addition of antioxidant esters has a significant impact on lipid oxidation, with efficacy limited by the alkyl chain length. Octyl gallate exhibits a dual effect by reducing interfacial tensions at both the oil-water and oil-air interfaces.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Mingfeng Xu, Zhenghao Lian, Xiaoqiao Chen, Xing Yao, Cairu Lu, Xiaoying Niu, Maojun Xu, Qin Zhu
Summary: The study found that resveratrol can significantly inhibit the oxidation of lipids and proteins in emulsions, reducing protein carbonylation and protecting protein sulfhydrl content. At the same time, resveratrol can partially attenuate the decrease in protein solubility caused by oxidation.
Article
Food Science & Technology
Yanlei Li, Fangfang Chen, Zhiming Gao, Wei Xiang, Yuehan Wu, Bing Hu, Xuewen Ni, Katsuyoshi Nishinari, Yapeng Fang
Summary: Oxygen diffusion is important in the lipid oxidation of food emulsions. A simple method was developed to quantitatively observe the oxygen diffusion in the oil-water biphasic system and investigate its relationship with lipid oxidation in O/W emulsions. Various factors influencing emulsion oxidation were considered, with results showing a clear correlation between oxygen diffusion and lipid oxidation in O/W emulsions. Inhibition of oxygen diffusion can slow down lipid oxidation, and changes in the emulsion's oil phase, water phase, and interfacial layer can effectively improve oxidative stability.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Medicinal
Yujia Liu, Yuli Qi, Qi Wang, Fawen Yin, Honglei Zhan, Han Wang, Bingnan Liu, Yoshimasa Nakamura, Jihui Wang
Summary: Chlorella protein hydrolysate (CPH) derived from Chlorella pyrenoidosa showed excellent antioxidant and emulsifying effects, and could be applied as both emulsifiers and antioxidants in krill oil-in-water emulsions, improving the oxidative and physical stability of the emulsions.
Article
Chemistry, Applied
Li Tian, Yang Kejing, Shulin Zhang, Jianhua Yi, Zhenbao Zhu, Eric Andrew Decker, David Julian McClements
Summary: Tea polyphenols have the ability to inhibit lipid and protein oxidation in walnut oil in-water emulsions. Low levels of tea polyphenols are effective at inhibiting oxidation, but high levels may actually promote protein oxidation. Therefore, using an appropriate concentration of tea polyphenols can enhance the quality and shelf life of emulsified polyunsaturated lipids.
Article
Chemistry, Applied
Jiaxin Chen, Chuanai Cao, Dongxue Yuan, Xiufang Xia, Qian Liu, Baohua Kong
Summary: Changes in levels of adsorbed proteins induced by different ionic strengths can significantly affect protein-lipid co-oxidation in O/W emulsions. Adsorbed proteins extracted from emulsions with higher ionic strength showed lower levels of oxidative stress and higher oxidative stability compared to the control samples.
Article
Food Science & Technology
Harshika Arora, Mitch D. Culler, Eric A. Decker
Summary: This study investigated the potential use of enzyme-modified high-PS lecithin in combination with alpha-tocopherol to extend the lag phase of oil-in-water emulsions. The combination of enzyme-modified high-PS lecithins and alpha-tocopherol showed synergistic antioxidant activity and could be a commercially viable strategy to control lipid oxidation in emulsions.
Article
Chemistry, Applied
Andrew S. Elder, John N. Coupland, Ryan J. Elias
Summary: The antioxidant cut-off theory emphasizes the importance of adjusting antioxidant hydrophobicity for optimal effectiveness in food systems. Natural alkylresorcinols were found to exhibit varying antioxidant activities in oils and emulsions, with longer alkyl chain lengths decreasing activity in oils while an intermediate chain length showed maximum activity in emulsions.
Article
Biochemistry & Molecular Biology
Francesca Di Nezza, Estella Zuccolo, Valentina Poletto, Vittorio Rosti, Antonio De Luca, Francesco Moccia, Germano Guerra, Luigi Ambrosone
JOURNAL OF CELLULAR BIOCHEMISTRY
(2017)
Article
Green & Sustainable Science & Technology
Gennaro Bufalo, Francesca Di Nezza, Luciana Cimmino, Francesca Cuomo, Luigi Ambrosone
JOURNAL OF CLEANER PRODUCTION
(2017)
Article
Biophysics
Francesca Cuomo, Martina Cofelice, Francesco Venditti, Andrea Ceglie, Maria Miguel, Bjorn Lindman, Francesco Lopez
COLLOIDS AND SURFACES B-BIOINTERFACES
(2018)
Article
Chemistry, Multidisciplinary
Bruno Molino, Gennaro Bufalo, Annamaria De Vincenzo, Luigi Ambrosone
APPLIED SCIENCES-BASEL
(2020)
Article
Chemistry, Multidisciplinary
Gennaro Bufalo, Bruno Molino, Luigi Ambrosone
APPLIED SCIENCES-BASEL
(2020)
Article
Chemistry, Multidisciplinary
Gennaro Bufalo, Francesca Di Nezza, Marco Perna, Stefano Salvestrini, Luigi Ambrosone
Summary: The study found that using wet pomace treated with laponite for adsorbing Cr(VI) ions resulted in higher efficiency, possibly due to a cooperative interaction between biomass surface and laponite platelets, increasing the accessibility of adsorption sites. Experimental results showed that intraparticle diffusion plays a significant role in the adsorption process, and there is a linear relationship between adsorbent mass and diffusion lifetime.
APPLIED SCIENCES-BASEL
(2021)
Article
Green & Sustainable Science & Technology
Marco Perna, Annamaria De Vincenzo, Giuseppe Di Nunzio, Bruno Molino, Luigi Ambrosone
Summary: Understanding the sedimentation behavior and chemical-physical properties of clay sediments is crucial for planning their storage in geotubes. Analysis of sedimentation curves can help identify parameters unique to each sediment profile, which can then be converted into kinetic constants for dredging management. Additionally, post-decantation particles disperse in a log-normal distribution with low zeta-potential, potentially impacting dredging operations.
Article
Biochemistry & Molecular Biology
Antonio Mino, Lucio Zeppa, Luigi Ambrosone
Summary: A simple method is proposed for analyzing the self-aggregation of dyes in a solution using UV-visible absorption measurements. The concept of excess absorbance is introduced to determine an equation that determines the parameters of the aggregation equilibrium. The model is applied to different solvents and shows that the trimer is the most likely configuration in both cases, while the tetramer is the predominant form in aqueous solutions of methylene blue.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Chemistry, Multidisciplinary
Antonio Mino, Giuseppe Cinelli, Francesco Lopez, Luigi Ambrosone
Summary: A simple model is proposed to calculate the dimerization constant of Nile Red dye in non-aqueous solvents using various Alkan-1ols. The spectroscopic behavior of the dye is studied by varying the hydrophobicity of the medium. The aggregation process is found to be solvent-assisted, and the fluorescence emission spectra can be used to determine adjustable parameters.
APPLIED SCIENCES-BASEL
(2023)
Article
Engineering, Civil
Bruno Molino, Annamaria De Vincenzo, Antonio Mino, Luigi Ambrosone
Summary: In this study, a long-term water management model is proposed as a useful tool for the ordinary management of reservoirs. The model can be simplified and represented graphically. The key aspect of the model is the modeling of sedimentation rate using a power law. The accuracy and effectiveness of the model are tested using bathymetric surveys and compared with satellite results. The model is then applied to the Camastra dam as a case study.
WATER RESOURCES MANAGEMENT
(2023)
Article
Engineering, Chemical
Antonio Mino, Giuseppe Cinelli, Gianluca Paventi, Gianluca Testa, Fabiana Passaro, Francesco Lopez, Luigi Ambrosone
Summary: Biomaterials play a crucial role in tissue regeneration, but their success depends on simple and inexpensive technologies that stimulate regenerative processes. This study explored the possibility of creating materials for heart tissue regeneration. By modifying the experimental procedure, hybrid PLGA-phospholipid nanoparticles were produced with specific properties dependent on the mass ratio. The formulation with R=4 resulted in a uniform and easily workable material in thin sheets.
Article
Engineering, Chemical
Giuseppe Cinelli, Gennaro Bufalo, Francesco Lopez, Luigi Ambrosone
Summary: Laponite is a cost-effective and readily available artificial nanoclay used for delivering hydrophobic vital dyes without the need for chemical modification. Studies have shown that Laponite exhibits excellent dispersion and dye delivery efficiency in ternary systems containing water and Indocyanine green.
Article
Chemistry, Multidisciplinary
Francesca Di Nezza, Ciro Caruso, Ciro Costagliola, Luigi Ambrosone
Article
Engineering, Environmental
Giuseppe Cinelli, Francesca Cuomo, Luigi Ambrosone, Matilde Colella, Andrea Ceglie, Francesco Venditti, Francesco Lopez
JOURNAL OF WATER PROCESS ENGINEERING
(2017)
Article
Chemistry, Physical
Michele Alderighi, Patrizio Carrai, Carla Nobili, Francesco Lopez, Francesca Cuomo, Luigi Ambrosone
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2017)