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
Agricultural Engineering
Anil Kumar Patel, Ajeet Singh Chauhan, Prashant Kumar, Philippe Michaud, Vijai Kumar Gupta, Jo-Shu Chang, Chiu-Wen Chen, Cheng-Di Dong, Reeta Rani Singhania
Summary: This article provides an update on the production of essential fatty acids from potential microbes and explores novel strategies to promote the accumulation of omega-3 and omega-6 through engineering and omics approaches.
BIORESOURCE TECHNOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Geir Bjorklund, Maryam Dadar, Monica Daniela Dosa, Salvatore Chirumbolo, Joeri J. Pen
Summary: Various nutrients with antioxidant properties are being investigated for their potential impact on diseases like cancer, including their effects on prostaglandins. The omega6/omega-3 PUFA ratio is being studied for its antioxidative effects in countering pathophysiological mechanisms. This research focuses specifically on the bone microenvironment and its implications for health, particularly in the context of malignant bone metastasis.
CURRENT MEDICINAL CHEMISTRY
(2021)
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
Dimitra Karageorgou, Ulrika Rova, Paul Christakopoulos, Petros Katapodis, Leonidas Matsakas, Alok Patel
Summary: This review summarizes the role of omega-3 and omega-6 fatty acids, determined by chain length, saturation degree, and position of double bonds, in human health. It highlights oleaginous microalgae as a reliable, economical, and sustainable source of these fatty acids. Humans cannot synthesize these fatty acids and need to absorb them through the diet. The demand for microbial omega-3 fatty acids is increasing due to the growing prevalence of cardiovascular diseases and changing dietary preferences. The importance of a healthy immune system, especially following the COVID-19 pandemic, has further strengthened the market for omega-3 fatty acids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Agricultural Engineering
Ajeet Singh Chauhan, Anil Kumar Patel, Chiu-Wen Chen, Jo-Shu Chang, Philippe Michaud, Cheng-Di Dong, Reeta Rani Singhania
Summary: Considering the increasing health concerns, urban population tends to adopt a healthy lifestyle and incorporate nutritional food supplements to mitigate common health risks. The consumption of omega-3 and omega-6 PUFAs is on the rise, thus alternative commercial production methods are being developed. Microbial sources are emerging platforms to meet the global demand for omega PUFAs. Marine oleaginous protist Aurantiochytrium sp. has been identified as a potential source for substantial production of DHA and SFA. The objective of this research was to enhance PUFA yield by optimizing glucose concentration and nitrogen ratio. The maximum lipid and DHA yield and content were achieved at 30 g/L glucose, while the relative PUFA content was highest at 10 g/L glucose, with remaining SFA potentially usable for biodiesel.
BIORESOURCE TECHNOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Kamila P. Liput, Adam Lepczynski, Magdalena Ogluszka, Agata Nawrocka, Ewa Polawska, Agata Grzesiak, Brygida Slaska, Chandra S. Pareek, Urszula Czarnik, Mariusz Pierzchala
Summary: It is recommended to reduce saturated fatty acids (SFA) and increase polyunsaturated fatty acids (PUFAs) n-3 and n-6 in the diet to lower the risk of metabolic disorders. Western-type diet often contains excessive n-6 PUFAs and a high n-6/n-3 ratio. Oxylipins derived from n-3 and n-6 PUFAs play a role in inflammation, while PUFAs have varying effects on cell growth, proliferation, and neoplastic lesion progression, as observed in in vitro studies, animal models, and epidemiological studies.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Food Science & Technology
Alok Patel, Dimitra Karageorgou, Petros Katapodis, Amit Sharma, Ulrika Rova, Paul Christakopoulos, Leonidas Matsakas
Summary: Omega-3 and omega-6 fatty acids are essential for humans and can be supplemented through diet. Thraustochytrids, mislabeled as algae, are a promising commercial source of omega-3 fatty acids, offering a potential alternative to traditional fish oil and seafood.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Rachel E. Walker, Valentina Parkhomenko, Yun Ying, Natalie Urrutia, Kevin J. Harvatine
Summary: This study compared the effects of saturated fatty acids (SFA) and n-6 polyunsaturated fatty acids (PUFA) on the incorporation of n-3 PUFA in milk and tissues of lactating mice and their offspring. The findings suggest that high dietary n-6 PUFA may suppress n-3 PUFA incorporation in neonates.
JOURNAL OF NUTRITION
(2021)
Review
Nutrition & Dietetics
Ivana Djuricic, Philip C. Calder
Summary: Oxidative stress and inflammation are important contributors to chronic non-communicable diseases. Different types of fatty acids have varying effects on chronic diseases, with moderate intake of Ω-6 fatty acids lowering the risk of cardiovascular diseases and Ω-3 fatty acids helping to reduce inflammation levels.
Article
Food Science & Technology
Sylwia Onacik-Gur, Anna Zbikowska
Summary: This research analyzed the possibility of using high-oleic rapeseed oil oleogels as a healthier alternative to palm fat in short-dough biscuits. The addition of green tea extract was found to improve oxidative stability and had effects on color and texture of the products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
L. B. Pouzo, I. Ceconi, P. Davies, D. Mendez, S. G. Ortiz Miranda, M. L. Testa, E. Pavan
Summary: This study investigated the effects of wet distiller grain plus solubles (WDGS) on beef quality and consumer sensory evaluation. The results showed that increasing the proportion of WDGS improved the levels of total PUFA, C18:2 n-6 and the n-6/n-3 ratio, but decreased the C16:1 to C18:0 ratio. However, higher levels of WDGS also led to increased lipid oxidation. Consumer sensory evaluation revealed that flavor and overall liking scores were improved by the inclusion of WDGS in the diet.
Article
Food Science & Technology
Leticia de Lima Guterres, Mariana Basso Pinton, Bibiana Alves dos Santos, Leticia Pereira Correa, Madison Willy Silva Cordeiro, Roger Wagner, Alexandre Jose Cichoski, Jose Manuel Lorenzo, Paulo Cezar Bastianello Campagnol
Summary: Replacing animal fat with pea protein in burgers can improve their nutritional value and reduce fat content. The lipid reformulation also increases the proportion of unsaturated fatty acids and reduces the atherogenicity index. Additionally, it can effectively reduce lipid oxidation while maintaining technological quality and sensory characteristics.
Article
Obstetrics & Gynecology
J. Stanhiser, A. M. Z. Jukic, D. R. McConnaughey, A. Z. Steiner
Summary: The study found that self-reported use of omega-3 fatty acid supplements was associated with an increased probability of conceiving.
HUMAN REPRODUCTION
(2022)
Article
Chemistry, Physical
Betuel Yesiltas, Alyssa M. Soria Caindec, Pedro J. Garcia -Moreno, Simon Gregersen Echers, Tobias Hegelund Olsen, Nykola C. Jones, Soren V. Hoffmann, Paolo Marcatili, Michael T. Overgaard, Egon B. Hansen, Charlotte Jacobsen
Summary: This study investigated the emulsifying and antioxidant activity of 10 peptides derived from seaweed, meth-anotrophic bacteria, and potatoes. The factors responsible for the dual-functionality of these peptides were characterized and related to their ability to provide physical and oxidative stability in fish oil-in-water emulsions. The study found that certain peptides underwent structural changes when adsorbed at the oil-water interface, leading to improved physical stability. Among the tested peptides, KVKINETVEIKGKFHV was found to be the most effective in retarding lipid oxidation. However, it was noted that various factors, such as length, structure, charge, and interfacial tension, influenced the stability of the emulsions. Overall, KVKINETVEIKGKFHV demonstrated high effectiveness as both an emulsifier and antioxidant.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2023)
Article
Biochemistry & Molecular Biology
Nor E. Rahmani-Manglano, Emilia M. Guadix, Charlotte Jacobsen, Pedro J. Garcia-Moreno
Summary: The impact of encapsulation technology on the oxidative stability of fish-oil-loaded capsules was investigated. Spray-drying technology resulted in larger capsules with higher encapsulation efficiency, while electrospraying produced smaller capsules with poorer retention properties. Coaxially electrosprayed capsules had the lowest encapsulation efficiency and exhibited the lowest oxidative stability. Emulsion-based encapsulates showed high oxidative stability during storage.
Review
Food Science & Technology
Sakhi Ghelichi, Mona Hajfathalian, Betül Yesiltas, Ann-Dorit Moltke Sorensen, Pedro J. Garcia-Moreno, Charlotte Jacobsen
Summary: Emulsions play a vital role in food science, but their application in food production is hindered by physical and oxidative stability issues. This study aims to review oxidation and oxidative stability in emulsions, covering lipid oxidation reactions, measurement methods, and strategies to enhance stability. Different types of emulsions, including conventional and uncommon ones, as well as multiple emulsions, nanoemulsions, and Pickering emulsions, are considered. The comparative approach is used to explain oxidative processes in various parent and food emulsions.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Chemistry, Applied
Simon Gregersen Echers, Ali Jafarpour, Betul Yesiltas, Pedro J. Garcia-Moreno, Mathias Greve-Poulsen, Dennis K. Hansen, Charlotte Jacobsen, Michael Toft Overgaard, Egon Bech Hansen
Summary: In this study, a novel workflow was presented to produce a potato protein hydrolysate with improved emulsifying and foaming properties. The targeted hydrolysis design was facilitated using quantitative proteomics and bioinformatic prediction. This interdisciplinary approach shows promise for the production of functional hydrolysates from alternative protein sources.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Pedro J. Garcia-Moreno, Betul Yesiltas, Simon Gregersen Echers, Paolo Marcatili, Michael Overgaard, Egon B. Hansen, Charlotte Jacobsen
Summary: The food industry aims to develop novel protein-based emulsifiers from sustainable sources to meet clean-label demand. Enzymatic hydrolysis produces peptides with enhanced surface properties. This review discusses a bottom-up approach using quantitative proteomics and bioinformatic prediction to produce emulsifying peptides through targeted enzymatic hydrolysis. It also explores the relationship between peptide interfacial properties and emulsifying activity, as well as the impact on stability of wet and dried emulsions.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Davis Chaula, Charlotte Jacobsen, Henry S. Laswai, Bernard Elias Chove, Anders Dalsgaard, Robinson Mdegela, Grethe Hyldig
Summary: This study investigated the changes in fatty acids in sun dried, deep fried, and smoked sardines during storage. Traditional methods of preservation are susceptible to oxidative damage, resulting in loss of nutritional and sensory qualities.
FOOD SCIENCE & NUTRITION
(2023)
Article
Chemistry, Applied
Mojtaba Delfanian, Betuel Yesiltas, Ann-Dorit Moltke Sorensen, Mohammad Ali Sahari, Mohsen Barzegar, Hassan Ahmadi Gavlighi, Charlotte Jacobsen
Summary: The effects of sodium caseinate (SC) and its combination with OSA-modified starch (SC-OS; 1:1) on the physical and oxidative stability of high-fat fish oil-in-water emulsion were studied. The SC emulsion had smaller droplets and higher viscosity due to fast adsorption. Both emulsions exhibited non-Newtonian and shear-thinning behavior. SC emulsion showed lower lipid oxidation due to better Fe2+ chelating activity. Short-chain gallates (G1 > G0 similar to G3) in SC emulsion had a synergistic effect against lipid oxidation, while G8, G12, and G16 added emulsions showed higher lipid oxidation due to internalization.
Article
Chemistry, Applied
Elisa Varona, Pedro J. Garcia-Moreno, Simon Gregersen Echers, Tobias H. Olsen, Paolo Marcatili, Francesc Guardiola, Michael T. Overgaard, Egon B. Hansen, Charlotte Jacobsen, Betuel Yesiltas
Summary: Bioinformatics tools were used to predict the antioxidant activity of peptides derived from various proteins. The best-performing peptides showed high protection against oxidation in emulsions, but were less efficient in mayonnaise. The efficacy of the peptides was higher in low-fat emulsions. Peptide negative net charge was found to be important for chelating activity.
Article
Chemistry, Applied
Wilhelm R. Glomm, Peter P. Molesworth, Betul Yesiltas, Charlotte Jacobsen, Heidi Johnsen
Summary: The molecular characteristics of food-grade polysaccharide gum acacia can vary depending on the source, which impacts its behavior as a thickener, emulsifier, and wall material in microencapsulation. In this study, five acacia gums from different sources were compared in terms of molecular weight distribution, interfacial tension, microencapsulation of salmon oil, and oxidative stability of the oil. Three of the tested acacia gums resulted in stable microcapsules with high encapsulation yield and improved oxidative stability compared to the remaining two gums.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Medicinal
Jorge Coque, Charlotte Jacobsen, Bita Forghani, Anders Meyer, Greta Jakobsen, Jens J. Sloth, Ann-Dorit Moltke Sorensen
Summary: This study evaluated the effectiveness and applicability of protein and phosphorus separation processes in protein-rich process waters with low and high salt content from salted cod processing. The results showed that different flocculation treatments resulted in different recoveries of nutrients in the liquid side-streams, and the ultrafiltration method was more effective for high salt content.
Article
Biochemistry & Molecular Biology
Betul Yesiltas, Pedro J. Garcia-Moreno, Rasmus K. Mikkelsen, Simon Gregersen Echers, Dennis K. Hansen, Mathias Greve-Poulsen, Grethe Hyldig, Egon B. Hansen, Charlotte Jacobsen
Summary: This study investigates the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) obtained through enzymatic hydrolysis. The results show that peptides >10 kDa have the highest ability to decrease interfacial tension. PPHs with peptides >5 kDa exhibit the highest radical scavenging and metal chelating activities.
Article
Chemistry, Physical
Betuel Yesiltas, Pedro J. Garcia-Moreno, Ann-Dorit M. Sorensen, Chiranjib Banerjee, Sampson Anankanbil, Zheng Guo, Peter R. Ogilby, Charlotte Jacobsen
Summary: This study investigated the effect of the combined use of sodium caseinate, commercial phosphatidylcholine, and modified phosphatidylcholine on the physical and oxidative stability of fish oil-in-water emulsions. The results showed that substituting a portion of phosphatidylcholine with modified versions improved the oxidative stability, and higher concentrations of modified phosphatidylcholine reduced the formation of oxidation products. The concentration of modified phosphatidylcholine played a key role in enhancing the oxidative stability of the emulsions.
COLLOIDS AND INTERFACES
(2023)
Article
Chemistry, Medicinal
Ann-Dorit Moltke Sorensen, Haizhou Wu, Grethe Hyldig, Niels Boknaes, Ole Mejlholm, Ingrid Undeland, Charlotte Jacobsen
Summary: Currently, side-streams generated in the fish processing industry often end up as low-value products or waste. In order to preserve and enhance the value of these side-streams, this study investigated the use of dipping-based strategies with antioxidants to preserve cod side-streams prior to storage at low temperatures. The results showed that dipping with antioxidant solutions effectively preserved the quality of the side-streams, and the oxidative stability increased with decreased storage temperature. Duralox MANC was found to be the most efficient antioxidant, followed by the lipophilic rosemary extract.
Meeting Abstract
Chemistry, Applied
Charlotte M. Jacobsen, Ann-Dorit Moltke Sorensen, Betul Yesiltas, Pedro J. Garcia-Moreno
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2022)
Meeting Abstract
Chemistry, Applied
Mads Bjorlie, Rachel Irankunda, Jean-Michel Girardet, Sandrine Boschi-Mueller, Betul Yesiltas, Charlotte M. Jacobsen, Laetitia Canabady-Rochelle
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2022)