New insights into free and bound phenolic compounds as antioxidant cluster in tea seed oil: Distribution and contribution

LWT ◽  
2021 ◽  
Vol 136 ◽  
pp. 110315
Author(s):  
Xiaoqin Wang ◽  
María del Mar Contreras ◽  
Dunming Xu ◽  
Wencong Jia ◽  
Lijuan Wang ◽  
...  
2020 ◽  
Vol 85 (5) ◽  
pp. 1450-1461 ◽  
Author(s):  
Xiaoqin Wang ◽  
Wencong Jia ◽  
Guoyin Lai ◽  
Lijuan Wang ◽  
María Mar Contreras ◽  
...  

LWT ◽  
2020 ◽  
Vol 129 ◽  
pp. 109389 ◽  
Author(s):  
Xiaoqin Wang ◽  
María del Mar Contreras ◽  
Dunming Xu ◽  
Chen Xing ◽  
Lijuan Wang ◽  
...  

2022 ◽  
Vol 371 ◽  
pp. 131122
Author(s):  
Guoyan Liu ◽  
Wenqi Zhu ◽  
Jie Zhang ◽  
Dandan Song ◽  
Linwu Zhuang ◽  
...  

2021 ◽  
pp. 131940
Author(s):  
Guoyan Liu ◽  
Wenqi Zhu ◽  
Sitong Li ◽  
Wanli Zhou ◽  
Huijuan Zhang ◽  
...  

2018 ◽  
Vol 24 (1) ◽  
pp. 53-59
Author(s):  
Jong Min Kim ◽  
Seon Kyeong Park ◽  
Jin Yong Kang ◽  
Seong-kyeong Bae ◽  
Ga-Hee Jeong ◽  
...  

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 202
Author(s):  
Saqib Gulzar ◽  
Krisana Nilsuwan ◽  
Navaneethan Raju ◽  
Soottawat Benjakul

Shrimp oil (SO) rich in n-3 fatty acids and astaxanthin, mixed with antioxidant-rich tea seed oil (TSO), was microencapsulated using mung bean protein isolate and sodium alginate and fortified into whole wheat crackers. SO and TSO mixed in equal proportions were emulsified in a solution containing mung bean protein isolate (MBPI) and sodium alginate (SA) at varied ratios. The emulsions were spray-dried to entrap SO-TSO in MBPI-SA microcapsules. MBPI-SA microcapsules loaded with SO-TSO showed low to moderately high encapsulation efficiencies (EE) of 32.26–72.09% and had a fair flowability index. Two selected microcapsules with high EE possessed the particle sizes of 1.592 and 1.796 µm with moderate PDI of 0.372 and 0.403, respectively. Zeta potential values were −54.81 mV and −53.41 mV. Scanning electron microscopic (SEM) images indicated that microcapsules were spherical in shape with some shrinkage on the surface and aggregation took place to some extent. Fourier transform infrared (FTIR) and differential scanning calorimetry (DSC) analyses of samples empirically validated the presence of SO-TSO in the microcapsules. Encapsulated SO-TSO showed superior oxidative stability and retention of polyunsaturated fatty acids (PUFAs) to unencapsulated counterparts during storage of 6 weeks. When SO-TSO microcapsules were fortified in whole wheat crackers at varying levels (0–10%), the crackers showed sensorial acceptability with no perceivable fishy odor. Thus, microencapsulation of SO-TSO using MBPI-SA as wall materials could be used as an alternative carrier system, in which microcapsules loaded with PUFAs could be fortified in a wide range of foods.


2012 ◽  
Vol 03 (02) ◽  
pp. 184-189 ◽  
Author(s):  
Soheila Zarringhalami ◽  
Mohammad Ali Sahari ◽  
Mohsen Barzegar ◽  
Zohreh Hamidi-Esfehani

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