Review
Food Science & Technology
Pierre Villeneuve, Claire Bourlieu-Lacanal, Erwann Durand, Jerome Lecomte, David Julian McClements, Eric A. Decker
Summary: Lipid oxidation is a major cause of quality deterioration in food products, and the presence of colloidal structures and interfaces play a crucial role in this process. Micelles in emulsions and reverse micelles in bulk oils are reservoirs for antioxidants and pro-oxidants, and serve as nanoreactors where lipid oxidation reactions occur.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Agriculture, Multidisciplinary
Fatima Z. Makhlouf, Giacomo Squeo, Graziana Difonzo, Michele Faccia, Antonella Pasqualone, Carmine Summo, Malika Barkat, Francesco Caponio
Summary: The study found that oxidation markers increased and antioxidants decreased during storage of acorn oils. The volatile profile changed during storage, with an increase in polar compounds and a decrease in induction time. Oils extracted from Quercus suber L. were the most affected by storage time.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Agriculture, Multidisciplinary
Ewa Bakowska, Aleksander Siger, Magdalena Rudzinska, Krzysztof Dwiecki
Summary: In the autoxidation of rapeseed oil, both water content and phospholipid concentration play important roles in the formation of oxidation products. Amphiphilic substances are crucial in increasing the water content, and water can compensate for the effects of oxidation products on the critical micelle concentration of phospholipids.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
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
Food Science & Technology
Linlin Zhao, Min Zhang, Haixiang Wang, Sakamon Devahastin
Summary: Carbon dots (CDs) were found to have strong antioxidant properties in reducing oxidation levels in fried meatballs, outperforming carnosic acid (CA) and being slightly less effective than tertbutylhydroquinone (TBHQ). Additionally, meatballs containing CDs received higher sensory scores compared to control and TBHQ samples, indicating their potential as an alternative antioxidant in food preservation.
Review
Food Science & Technology
Oladipupo Odunayo Olatunde, Soottawat Benjakul
Summary: Lipid oxidation is a significant factor in the deterioration of marine-based foods, and natural antioxidants from crustaceans offer a promising alternative to synthetic antioxidants. Crustaceans provide a valuable source of bioactive compounds, including peptides, chitin derivatives, and carotenoids, which can effectively inhibit lipid oxidation.
FOOD REVIEWS INTERNATIONAL
(2022)
Review
Food Science & Technology
Manuela Machado, Luis M. Rodriguez-Alcala, Ana M. Gomes, Manuela Pintado
Summary: Vegetable oils are crucial in the human diet, but processing can lead to oxidation and negative effects on quality. Strategies such as antioxidants and encapsulation techniques can improve oil stability.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Tayse Ferreira Ferreira da Silveira, Mickael Laguerre, Claire Bourlieu-Lacanal, Jerome Lecomte, Erwann Durand, Maria Cruz Figueroa-Espinoza, Bruno Barea, Nathalie Barouh, Inar Alves Castro, Pierre Villeneuve
Summary: The study found that in oil-in-water nanoemulsions, G12 and G16 were the best antioxidants, and the presence of surfactant micelles modulated the effect of the mode of incorporation on antioxidant efficiency.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
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
Food Science & Technology
M. Estevez
Summary: The number of studies focusing on the effects of natural antioxidants on meat systems has significantly increased in the past decade. However, a critical review of the literature reveals recurring flaws in various aspects including rationale, experimental design, plant source characterization, discussion of molecular mechanisms, and potential benefits. Selecting appropriate antioxidant sources and identifying their bioactive constituents are essential for understanding their mode of action and establishing effective and safe doses.
Article
Food Science & Technology
Xiao-Wei Chen, Xiao-Xiao Li, Qi-Hua Hu, Shang-De Sun, Zhi-Li Wan
Summary: In this study, the effects of components and colloidal structures on lipid oxidation in three edible vegetable oils were compared in bulk, oil-in-water (O/W) and water-in-oil (W/O) emulsion systems. The results showed that lipid oxidation was highly dependent on the fatty acid profile and was higher in emulsion systems compared to the bulk state, with O/W emulsion being more susceptible due to lipid hydrolysis. Correlation analysis revealed that oil unsaturation was positively correlated with lipid oxidation, while α-tocopherol, carotenoids, and total polyphenols were negatively correlated. The antioxidant components in oils also had inhibitory effects on lipid oxidation in these systems. This study provides insights into the complex relationship between lipid oxidation and oil components in different systems, and can contribute to the development of novel antioxidant technologies to protect oils against oxidation and extend the shelf life of lipid-based foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Manuel Scerra, Matteo Bognanno, Francesco Foti, Pasquale Caparra, Caterina Cilione, Fabrizio Mangano, Antonio Natalello, Luigi Chies
Summary: This study investigated the effects of feeding almond hulls on the performance and meat quality of lambs. The results showed that replacing part of the cereals with almond hulls improved the oxidative stability of meat without compromising growth performance.
Article
Food Science & Technology
Manuel Scerra, Matteo Bognanno, Francesco Foti, Pasquale Caparra, Caterina Cilione, Paolo De Caria, Paolo Fortugno, Giuseppe Luciano, Antonio Natalello, Luigi Chies
Summary: The aim of this study was to assess the effects of high dietary levels of almond hulls on lamb performance and meat oxidative stability. The results showed that partially replacing cereals with 40% almond hulls in the diet can reduce lipid oxidation in meat and improve shelf-life, but it negatively affects the growth parameters of lambs.
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
Seungbeen Jo, JaeHwan Lee
Summary: The study evaluated the effects of amphiphilic aldehydes on phospholipids in soybean oil, showing that these aldehydes increase moisture content, alter critical micelle concentration, and significantly accelerate lipid oxidation rates. The findings indicate that aldehydes formed from lipid oxidation impact association colloidal structures and oxidative stability in bulk oils.
Article
Food Science & Technology
Afaf Kamal-Eldin, Sami Ghnimi
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2017)
Article
Food Science & Technology
Roksana Wierzbicka, Galia Zamaratskaia, Afaf Kamal-Eldin, Rikard Landberg
MOLECULAR NUTRITION & FOOD RESEARCH
(2017)
Article
Nutrition & Dietetics
Rikard Landberg, Roksana Wierzbicka, Lin Shi, Sanna Nybacka, Afaf Kamal-Eldin, Bo Hedblad, Anna Karin Lindroos, Anna Winkvist, Helene Berteus Forslund
EUROPEAN JOURNAL OF CLINICAL NUTRITION
(2018)
Article
Food Science & Technology
Afaf Kamal-Eldin, Sami Ghnimi
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2018)
Article
Chemistry, Applied
Huda Mohamed, Peter Nagy, Jelena Agbaba, Afaf Kamal-Eldin
Summary: Both near and mid-infrared transmission spectroscopy showed excellent positive correlations in analyzing protein, fat, lactose, and total solids in cow and camel milk samples (p 0.001). The differences between the two methods may be related to variations in milk homogeneity, especially in relation to casein micelles and fat globules.
Article
Agriculture, Dairy & Animal Science
Bhawna Sobti, Ameera Hamad Ali Aljneibi, Haleimah Ahmed Abdulla Seraidy, Alya Ali Hilal Alnaqbi, Basma Al Zain, Tholkappiyan Ramachandran, Fathalla Hamed, Afaf Kamal-Eldin
Summary: This study showed that adding sodium alginate or pectin at intermediate levels can produce palatable camel milk labans with a satisfactory viscous consistency. The addition of these hydrocolloids improved the rheological properties of the labans and enhanced their structural and sensory properties.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Agriculture, Dairy & Animal Science
Mutamed Ayyash, Abdelmoneim Abdalla, Mouza Alameri, Mohd Affan Baig, Jaleel Kizhakkayil, Gang Chen, Thom Huppertz, Afaf Kamal-Eldin
Summary: This study evaluated protein degradation and biological activities of water-soluble extract (WSE) and in vitro digesta of low-fat Akawi cheese made from blends of bovine milk and camel milk. The results showed that WSE from these blends exhibited higher antioxidant and biological activities than cheese made from bovine milk only, suggesting that blends of camel milk and bovine milk can modulate the biological activities of low-fat Akawi cheese.
JOURNAL OF DAIRY SCIENCE
(2021)
Review
Agriculture, Dairy & Animal Science
Sarah F. Awwad, Abdelmoneim Abdalla, Frank C. Howarth, Lily Stojanovska, Afaf Kamal-Eldin, Mutamed M. Ayyash
Summary: Consumption of fermented dairy products, especially yogurt, may offer protection against the development of type 2 diabetes mellitus.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Agriculture, Dairy & Animal Science
Abdelmoneim Abdalla, Basim Abu-Jdayil, Saffana AlMadhani, Fathalla Hamed, Afaf Kamal-Eldin, Thom Huppertz, Mutamed Ayyash
Summary: In this study, the effect of blending bovine milk with camel milk on the physicochemical, rheological, and microstructural properties of low-fat akawi cheese was investigated. The blended cheeses showed improved moisture content, calcium content, and pH, as well as smooth microstructures compared to those made from bovine milk only. The rheological properties of the cheese were also enhanced by the addition of camel milk.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Chemistry, Applied
Habiba I. I. Ali, Salma Alhebshi, Serene Hilary, Usama Souka, Fatima Al-Meqbaali, Lily Stojanovska, Afaf Kamal Eldin
Summary: This study compared two different methods for measuring total dietary fiber (TDF) in dry fruits. The results showed that the non-enzymatic method yielded similar results to the enzymatic method, indicating that it can be a cost-effective alternative for TDF analysis.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Agriculture, Dairy & Animal Science
Abdelmoneim Abdalla, Basim Abu-Jdayil, Hussah Alsereidi, Fathalla Hamed, Afaf Kamal-Eldin, Thom Huppertz, Mutamed Ayyash
Summary: This study investigated the physicochemical, functional, microstructural, and rheological properties of low-moisture part-skim mozzarella cheese made from bovine milk and bovine milk mixed with different ratios of camel milk. The addition of camel milk affected the color properties, proteolysis rates, microstructure, and texture of the cheese.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Agriculture, Dairy & Animal Science
Abdelmoneim H. Ali, Basim Abu-Jdayil, Anas Al Nabulsi, Tareq Osaili, Shao-Quan Liu, Afaf Kamal-Eldin, Mutamed Ayyash
Summary: This study investigates the characteristics of camel milk-soy yogurt prepared with different starter culture strains and different storage periods. The results show that the starter culture strain and storage period significantly affect the properties of the yogurt, and the supplementation level of soy extract also plays a role in the characteristics of the yogurt, especially after 21 days of storage.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Agronomy
Amjad H. Jarrar, Afaf Kamal-Eldin, Mo'ath Bataineh, Ayesha S. Al Dhaheri
EMIRATES JOURNAL OF FOOD AND AGRICULTURE
(2019)
Review
Food Science & Technology
Sami Ghnimi, Elisabeth Budilarto, Afaf Kamal-Eldin
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2017)
Review
Pharmacology & Pharmacy
Adila Salih ElObeid, Afaf Kamal-Eldin, Mohamed Anwar K. Abdelhalim, Adil M. Haseeb
BASIC & CLINICAL PHARMACOLOGY & TOXICOLOGY
(2017)