Physicochemical and oxidative stability of a soybean oleosome-based emulsion and itsin vitrodigestive fate as affected by (−)-epigallocatechin-3-gallate

2018 ◽  
Vol 9 (12) ◽  
pp. 6146-6154 ◽  
Author(s):  
Jian Ding ◽  
Zejian Xu ◽  
Baokun Qi ◽  
Lianzhou Jiang ◽  
Xiaonan Sui
Keyword(s):  
Oxidative Stability ◽  
Oil Bodies ◽  
Food Industries ◽  
Emulsified Oil ◽  
Excellent Stability

Oleosomes, which are pre-emulsified oil bodies found naturally in plants, have excellent stability, therefore making their use more popular in the food industries.

Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans

2012 ◽  
Vol 132 (3) ◽  
pp. 1514-1520 ◽  
Author(s):  
Bingcan Chen ◽  
David Julian McClements ◽  
David A. Gray ◽  
Eric A. Decker
Keyword(s):  
Oxidative Stability ◽  
Oil Bodies ◽  
Emulsified Oil

scholarly journals Oxidative stability of sunflower oil bodies

2008 ◽  
Vol 110 (10) ◽  
pp. 962-968 ◽  
Author(s):  
Ian D. Fisk ◽  
Daniel A. White ◽  
Mitaben Lad ◽  
David A. Gray
Keyword(s):  
Oxidative Stability ◽  
Sunflower Oil ◽  
Oil Bodies

Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHs

2016 ◽  
Vol 61 ◽  
pp. 685-694 ◽  
Author(s):  
Luping Zhao ◽  
Yeming Chen ◽  
Zunhao Yan ◽  
Xiangzhen Kong ◽  
Yufei Hua
Keyword(s):  
Oxidative Stability ◽  
Rheological Properties ◽  
Aqueous Extract ◽  
Oil Bodies

scholarly journals Optimization of Roasting Conditions for Preservation of Nutritional Quality of Terminalia catappa Almonds by Response Surface Methodology

2020 ◽  
Vol 9 (1) ◽  
pp. 61
Author(s):  
Kowiou Aboudou ◽  
Sènan Vodouhe-egueh ◽  
Midimahu Vahid Aissi ◽  
Mohamed Mansourou Soumanou
Keyword(s):  
Response Surface Methodology ◽  
Oxidative Stability ◽  
Response Surface ◽  
Nutritional Quality ◽  
Quality Index ◽  
Antinutritional Factors ◽  
Effect Of Temperature ◽  
Food Industries ◽  
Terminalia Catappa

The optimal roasting conditions (temperature and time) of Terminalia catappa (TC) almonds allowing to preserve the nutritional quality of their almonds and oils were investigated. The almonds roasted at different temperature (80-120 °C) for various time (30-60 min) using response surface methodology and oils extracted were analyzed. Effect of temperature and time on antinutritional factors and the nutritional quality of almonds and oils was evaluated then the optimum roasting conditions was determined. Results showed that oxalates, tannins and phytates contents of roasted almonds were significantly (P<0.05) influenced by the temperature and time. Roasting had a significant effect on oxidative stability and some quality index of oils. The optimal roasting conditions for reduction of antinutritional factors in almonds were 89.91 °C and 60 min with 70.37% as desirability. However, the results indicate that TC almond could be used in several areas of the food industries.

scholarly journals Effective Droplet Size Reduction and Excellent Stability of Limonene Nanoemulsion Formed by High-Pressure Homogenizer

2020 ◽  
Vol 4 (1) ◽  
pp. 5 ◽  
Author(s):  
Marcel Jonathan Hidajat ◽  
Wantaek Jo ◽  
Hyeonhyo Kim ◽  
Jongho Noh
Keyword(s):  
High Pressure ◽  
Soybean Oil ◽  
Droplet Size ◽  
Room Temperature ◽  
Homogenization Method ◽  
Food Industries ◽  
High Pressure Homogenizer ◽  
Droplet Impacts ◽  
Emulsifier Concentration ◽  
Excellent Stability

Limonene as an interesting bioactive material that has great benefits due to its antimicrobial and anti-carcinogen properties. However, it has several limitations such as its oxidative and oily nature. In order to overcome these limitations, a high-pressure homogenizer (HPH) was utilized to produce limonene nanoemulsion, which enhances its dispersibility while preventing oxidation with great stability. Limonene was pre-mixed with soybean oil as carrier oil prior to emulsification. The effect of soybean oil to limonene ratio, number of pass, homogenization pressure, emulsifier concentration and homogenization method were observed. A stability test was also conducted for 28 days at room temperature. The result revealed that soybean oil and limonene demonstrated a certain ratio to produce the most stable nanoemulsion. Meanwhile, emulsion size could be reduced from 327.8 nm to 55.5 nm in five passes at 1000 bar. Increasing the emulsifier concentration could reduce the droplet size to 40 nm. A comparison with other emulsification method showed that HPH was the best emulsification technique due to its intense emulsification power resulted from shear, cavitation, and droplet impacts. This study reveals that HPH is a great and simple way to produce stable limonene nanoemulsion for the cosmetic, pharmaceutical, and food industries.

Chemical Composition, Physical Properties, and the Oxidative Stability of Oil Bodies Extracted FromArgania spinosa

2018 ◽  
Vol 95 (4) ◽  
pp. 485-495 ◽  
Author(s):  
Farah Zaaboul ◽  
Husnain Raza ◽  
Abderrahim Lazraq ◽  
Boxin Deng ◽  
Chen Cao ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Oxidative Stability ◽  
Oil Bodies

Effect of Pasteurization on Membrane Proteins and Oxidative Stability of Oil Bodies in Various Crops

2022 ◽  
Author(s):  
Wu Lichun ◽  
Yufan Sun ◽  
Mengxue Kang ◽  
Mingming Zhong ◽  
Baokun Qi ◽  
...  
Keyword(s):  
Membrane Proteins ◽  
Oxidative Stability ◽  
Oil Bodies

Oxidative stability of Echium plantagineum seed oil bodies

2010 ◽  
Vol 112 (7) ◽  
pp. 741-749 ◽  
Author(s):  
David A. Gray ◽  
Gareth Payne ◽  
David Julian McClements ◽  
Eric A. Decker ◽  
Mita Lad
Keyword(s):  
Oxidative Stability ◽  
Seed Oil ◽  
Oil Bodies

scholarly journals Changes of Phytosterols, Rheology, Antioxidant Activity and Emulsion Stability of Salad Dressing with Cocoa Butter During Storage

2019 ◽  
Vol 57 (1) ◽  
pp. 59-67 ◽  
Author(s):  
Roiaini Mohamad ◽  
Baizura Aya Putri Agus ◽  
Norhayati Hussain
Keyword(s):  
Antioxidant Activity ◽  
Cocoa Butter ◽  
Storage Temperature ◽  
Green Technology ◽  
Total Phenolic ◽  
Salad Dressing ◽  
Food Industries ◽  
Storage Study ◽  
Mass Fractions ◽  
Excellent Stability

Addition of phytosterols and antioxidants to food may provide additional health benefits to consumers. Their stability in a food matrix may decrease during storage. Therefore, the objectives of this study are to formulate a salad dressing with cocoa butter and determine its phytosterol stability, antioxidant activity and physicochemical properties during storage. The cocoa butter was extracted using a supercritical CO2 extraction (green technology) and added to the formulated salad dressing (containing different ratios of cocoa butter and soybean oil). The salad dressing with 30 % cocoa butter (the most stable emulsion) was selected for storage study at 4 and 30 °C. However, values of physicochemical parameters and mass fractions of phytosterols, total phenolic compounds (determined using Folin-Ciocalteu reagent) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) in the salad dressing with 30 % cocoa butter decreased during storage (from day 0 to 28) and increased with the temperature increase, probably due to the oxidation of oil. Thus, the most desirable storage temperature for salad dressing was 4 °C. An excellent stability of the salad dressing with 30 % cocoa butter at different storage temperatures for 28 days offers a potential application in food industries for production of salad dressing with cocoa butter enriched with phytosterols.

Sign in / Sign up

Export Citation Format

Share Document