Article
Multidisciplinary Sciences
Malihe Keramat, Mohammad-Taghi Golmakani, Mehrdad Niakousari
Summary: This study investigated the effects of sesamol on improving the oxidative stability of sunflower oil and its emulsion. It was found that sesamol exhibited stronger antioxidant activity in the emulsion compared to the oil alone. Addition of polyglycerol polyricinoleate (PGPR) enhanced the efficiency of sesamol by increasing the acceptance capacity of lipid hydroperoxides in micelles. The presence of water produced during the oxidation process played a key role in the antioxidant activity of sesamol alone or in combination with PGPR.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
SeHyeok Kim, SungHwa Kim, Won Young Oh, YoonHee Lee, JaeHwan Lee
Summary: This study developed a method to determine oxygen content in oil using gas chromatograph with a thermal conductivity detector (GC-TCD) and evaluated factors affecting oxygen solubility or content. The results showed that the addition of lecithin significantly decreased oxygen solubility in oil, while medium chain triacylglycerols (MCT) had higher oxygen solubility compared to conventional edible oils.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Joaquin Velasco, Maria-Jesus Gil, Yun-Qi Wen, Aida Garcia-Gonzalez, Maria-Victoria Ruiz-Mendez
Summary: This study investigated the effect of phosphatidylcholine (PC) in reverse micelles on the antioxidant efficacy of alpha-tocopherol and Trolox. The results showed that increasing PC concentrations had no significant impact on the antioxidant efficacy of alpha-tocopherol, but substantial reductions were observed for Trolox.
Article
Multidisciplinary Sciences
Mohamad Reza Toorani, Mohammad-Taghi Golmakani
Summary: The addition of lecithin in this study was found to enhance the antioxidant activity of gamma-oryzanol, ethyl-ferulate, and ferulic acid by improving their interfacial performance, thereby inhibiting the oxidation of stripped sunflower oil. The size of reverse micelles increased progressively during oxidation, with two breakpoints identified in their growth. Ferulic acid exhibited the highest antioxidant activity among the compounds studied.
SCIENTIFIC REPORTS
(2021)
Article
Biotechnology & Applied Microbiology
Manpreet Kaur, Surekha Bhatia, Ipek Bayram, Eric A. Decker, Urmila Gupta Phutela
Summary: The fatty acid compositions and tocochromanol concentrations of oil extracted from euryhaline microalgal strains were analyzed. The content of saturated fatty acids was highest in Spi B oil, while n-3 linolenic and eicosapentaenoic acids were high in Spi A. The highest tocochromanol concentration was found in Spi B oil, which resulted in greater oxidative stability. Spi A oxidized faster than Scnd, possibly due to higher amounts of unstable fatty acids. These microalgal oils could have applications in sustainable food systems.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
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
Manat Chaijan, Worawan Panpipat, Ling-Zhi Cheong
Summary: This study observed the oxidation of phytosterol esters under accelerated storage conditions, and found that beta-sitosteryl oleate oxidized more rapidly than beta-sitosterol. The results indicate that the physical structure is the main factor determining the storage stability of phytosterol and its esters.
Review
Food Science & Technology
Marlene Costa, Sonia Losada-Barreiro, Fatima Paiva-Martins, Carlos Bravo-Diaz
Summary: Lipid autoxidation in complex systems lacks quantitative data despite efforts to unravel its mechanisms and inhibition by antioxidants. The role of interfacial regions is critical in understanding antioxidant behavior and efficiencies. Recent quantitative reports have emphasized the importance of experimental variables in designing effective antioxidative solutions.
Article
Chemistry, Applied
Joseph R. Hyatt, Siyu Zhang, Casimir C. Akoh
Summary: The study evaluated the antioxidant activities of different compounds on oil oxidation, with 1-o-galloylglycerol (GG) performing best in bulk oil and tocopherols (TOC) performing best in emulsions. These results provide supporting evidence for the polar paradox theory.
Article
Chemistry, Applied
Sten ten Klooster, Karin Schroe, Claire Berton-Carabin
Summary: Lipid oxidation is a key factor affecting the shelf life of food and emulsion products. This study found that shorter and more hydrophilic lipid oxidation products can transfer between oil droplets in model food emulsions and reach equilibrium within 30 minutes. Adding certain exogenous lipid oxidation products to emulsions led to overall higher lipid oxidation values.
Review
Biochemistry & Molecular Biology
Elisa Rafaela Bonadio Bellucci, Camila Vespucio Bis-Souza, Ruben Dominguez, Roberto Bermudez, Andrea Carla da Silva Barretto
Summary: This review summarizes the studies on the application of natural extracts from various plant sources as potential antioxidants in meat products, and discusses their roles in preserving product quality.
Article
Biochemistry & Molecular Biology
Jiyun Lee, Seung-Jun Choi
Summary: This study aimed to investigate the effects of interfacial composition and antioxidant polarity on lipid oxidation of emulsions. Results showed that the hydrophilic head size and concentration of surfactants can affect the rate of lipid oxidation, but not the antioxidant ability. Mixing surfactants with different hydrophilic head sizes and decreasing surfactant concentration enhanced the ability of antioxidants to prevent lipid peroxide generation. Additionally, lauryl gallate exhibited a more effective antioxidant ability than TBHQ in most emulsions.
Article
Food Science & Technology
Gabriela Grassmann Roschel, Tayse Ferreira Ferreira da Silveira, Leticia Maeda Cajaiba, Roseli Aparecida Ferrari, Inar Alves Castro
Summary: By reducing temperature and adding a mixture of antioxidants, the oxidative stability of echium seed oil can be significantly improved. This study provides a feasible method to enhance the shelf-life of echium oil for the oil industry and consumers worldwide.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Nor E. Rahmani-Manglano, Pedro J. Garcia-Moreno, Raul Perez-Galvez, Emilia M. Guadix
Summary: The oxidative stability of fish oil-loaded capsules, produced by spray-drying and containing natural antioxidants of different polarity, was investigated. The results showed that the polarity of the antioxidant used significantly influenced the oxidative stability, with hydrophobic antioxidants performing better. Whey protein concentrate hydrolysate (WPCH) was found to be the most effective antioxidant in reducing the formation of volatile secondary oxidation products in the capsules.
Article
Food Science & Technology
Julieta N. Naso, Fernando A. Bellesi, Victor M. Pizones Ruiz-Henestrosa, Ana M. R. Pilosof
Summary: This study demonstrates that the solubilization capacity of bile salt micelles for fatty acids is influenced by emulsion components, as well as the concentration of the emulsifier. The increased concentration of the emulsifier affects the kinetics of lipolysis in oil-in-water emulsions, potentially impacting the bioavailability of fatty acids.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Maria P. Garcia-Mendoza, Julia T. Paula, Losiane C. Paviani, Fernando A. Cabral, Hugo A. Martinez-Correa
LWT-FOOD SCIENCE AND TECHNOLOGY
(2015)
Article
Chemistry, Physical
Maria del Pilar Garcia-Mendoza, Faber Ariel Espinosa-Pardo, Andressa Mara Baseggio, Gerardo Fernandez Barbero, Mario Roberto Marostica Junior, Mauricio Ariel Rostagno, Julian Martinez
JOURNAL OF SUPERCRITICAL FLUIDS
(2017)
Article
Chemistry, Multidisciplinary
Wafa Dridi, Christelle Harscoat-Schiavo, Julien Monteil, Chrystel Faure, Fernando Leal-Calderon
Article
Materials Science, Characterization & Testing
Loic Leitner, Christelle Harscoat Schiavo, Cecile Vallieres
Article
Agricultural Engineering
Maria del Pilar Garcia-Mendoza, Faber Ariel Espinosa-Pardo, Raphaelle Savoire, Clement Etchegoyen, Christelle Harscoat-Schiavo, Pascale Subra-Paternault
Summary: Extracting phenolic compounds from walnut press-cake using ethanol can enhance its antioxidant properties. Optimal conditions during batch extraction can result in higher phenolic yield. Ultrasound-assisted extraction also has a positive impact on extraction efficiency.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Food Science & Technology
Pascale Subra-Paternault, Maria del Pilar Garcia-Mendoza, Raphaelle Savoire, Christelle Harscoat-Schiavo
Summary: The performance of four hydro-alcoholic solvents in simultaneously extracting oil and more polar molecules was evaluated. The results showed that iPro 90 solvent had the highest oil extraction efficiency, while the recovery rate for the other solvents was lower. The increase in alcohol hydration negatively affected oil extraction but positively increased the recovery of phenolics. iPro 90 and EtOH 86 solvents exhibited better emulsifying capacity.
Article
Agronomy
Roua Bou Orm, Morgane Citeau, Audrey Comitis, Raphaelle Savoire, Christelle Harscoat-Schiavo, Pascale Subra-Patemault, Patrick Carre, Jean David Leao, Florent Joffre
OCL-OILSEEDS AND FATS CROPS AND LIPIDS
(2020)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
