The Impact of Raspberry and Blueberry Extract on the Microbial and Lipid Oxidative Stability of Calcium and Chicken Protein Fortified Composite Chocolate

This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80–90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of pressing importance. Thus, the influence of different ingredients, such as emulsifiers, antioxidants, citric acid, β-carotene and NaCl on the oxidative stability of margarine, heated at 80 °C for 1 h to accelerate lipid oxidation, was analyzed by the peroxide value and oxidation induction time. We found that monoglycerides influenced lipid oxidation depending on their fatty acyl chain. α-Tocopheryl acetate promoted lipid oxidation, while rosemary and green tea extract led to the opposite. Whereas green tea extract alone showed the most prominent antioxidant effect, combinations of green tea extract with citric acid, β-carotene or NaCl increased lipid oxidation in margarine. Complementary, NMR data suggested that polyphenols in green tea extracts might decrease lipid mobility at the surface of the water droplets, which might lead to chelating of transition metals at the interface and decreasing lipid oxidation.

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Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Polymers ◽

10.3390/polym13142301 ◽

2021 ◽

Vol 13 (14) ◽

pp. 2301

Author(s):

Man Zhang ◽

Bin Liang ◽

Hongjun He ◽

Changjian Ji ◽

Tingting Cui ◽

...

Keyword(s):

Oxidative Stability ◽

Whey Protein ◽

High Speed ◽

Xanthan Gum ◽

Physical Stability ◽

Theoretical Support ◽

Gel Particles ◽

Oil In Water ◽

The Stability ◽

The Impact

Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.

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Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts

Molecules ◽

10.3390/molecules25235688 ◽

2020 ◽

Vol 25 (23) ◽

pp. 5688

Author(s):

Cristina-Ramona Metzner Ungureanu ◽

Mariana-Atena Poiana ◽

Ileana Cocan ◽

Andreea Ioana Lupitu ◽

Ersilia Alexa ◽

...

Keyword(s):

High Temperature ◽

Lipid Oxidation ◽

Oxidative Stability ◽

Sunflower Oil ◽

Inhibitory Effect ◽

Butylated Hydroxytoluene ◽

Convective Heating ◽

Total Oxidation ◽

Freeze Dried ◽

The Impact

This research was conducted in order to establish the effectiveness of two freeze-dried extracts obtained from blueberry processing byproducts resulting from juice manufacturing compared to butylated hydroxytoluene (BHT) in delaying the lipid oxidation of sunflower oil subjected to high-temperature convective heating at 180 °C up to 12 h under simulated frying conditions. The fruits were harvested from spontaneous flora of two regions of Romania, Arieseni (Alba County) and Paltinis (Sibiu County) and the blueberry byproducts extracts (BBE) were noted according to the origin place as ABBE and PBBE. The progress of lipid thermo-oxidation was investigated in terms of peroxide value (PV), p-anisidine value (p-AV), the response of TBA-malondialdehyde interactions assessed by thiobarbituric acid (TBA) method, the total oxidation (TOTOX) value and inhibition of oil oxidation (IO). The recorded data highlighted that BBE exhibit a high inhibitory response on lipid thermo-oxidation. The inhibitory effect was concentration-dependent, thus, the degree of lipid oxidation was in reverse related to the BBE dose. The exposure of the oil samples supplemented with 800 ppm BBE (ABBE, PBBE) to a high-temperature heating for 12 h led to a significant decrease of the assessed indices compared to additives-free sunflower oil sample as follows: PV (46%; 45%), p-AV (21%; 17%), TOTOX (27%; 24%), TBA value (25%; 11%). Regarding the impact of the origin on the potential of BBE to inhibit the lipid oxidative degradation, it was noted that ABBE derived from blueberries grown in a region with a milder climate with moderate precipitations and higher temperatures showed a stronger inhibitory effect on lipid thermo-oxidation than PBBE. A moderate level of 500 ppm BBE inhibited the lipid oxidation similar to 200 ppm BHT. The reported results reveal that BBE represent efficient natural antioxidants that could be successfully applied to improve the thermo-oxidative stability of sunflower oil used in various high-temperature food applications.

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Modeling the impact of residual fat-soluble vitamin (FSV) contents on the oxidative stability of commercially refined vegetable oils

Food Research International ◽

10.1016/j.foodres.2016.03.018 ◽

2016 ◽

Vol 84 ◽

pp. 26-32 ◽

Cited By ~ 10

Author(s):

Kornél Nagy ◽

Adrian L. Kerrihard ◽

Maurizio Beggio ◽

Brian D. Craft ◽

Ronald B. Pegg

Keyword(s):

Oxidative Stability ◽

Vegetable Oils ◽

The Impact

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Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

Foods ◽

10.3390/foods9040432 ◽

2020 ◽

Vol 9 (4) ◽

pp. 432 ◽

Cited By ~ 6

Author(s):

Dipak Kumar Banerjee ◽

Arun K. Das ◽

Rituparna Banerjee ◽

Mirian Pateiro ◽

Pramod Kumar Nanda ◽

...

Keyword(s):

Oxidative Stability ◽

Shelf Life ◽

Dietary Fiber ◽

Value Added ◽

Sensory Attributes ◽

Flammulina Velutipes ◽

Goat Meat ◽

Phenolics Content ◽

The Impact ◽

Enoki Mushroom

The impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes) mushroom stem waste (MSW) powder on the physicochemical quality, color and textural, oxidative stability, sensory attributes and shelf-life of goat meat nuggets was evaluated. These mushroom by-products (MSW powder) contained a good source of protein (13.5%), ash (8.2%), total phenolics content (6.3 mg GAE/g), and dietary fiber (32.3%) and also exhibited the potential to be strong antioxidants, due to their good metal chelating ability (41.3%), reducing power (60.1%), and free radical scavenging activity (84.2%). Mushroom stem waste improved (p < 0.05) the emulsion stability, dietary fiber, ash and phenolics content of nuggets compared to control. Although no significant differences (p > 0.05) in expressible water and textural properties were observed among the formulations, but MSW powder improved the water holding capacity and slightly decreased the hardness. Further, the inclusion of MSW significantly (p < 0.05) improved the oxidative stability and shelf-life of treated nuggets by reducing lipid oxidation during the nine-day storage period. Again, the inclusion of MSW did not negatively affect the color and sensory attributes of treated meat nuggets. Overall, our results suggest that enoki mushroom stem waste (4%) can be used as a value-added functional ingredient to produce nutritionally improved and healthier meat products.

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Oxidative Stability of Green Coffee Oil (Coffea arabica) Microencapsulated by Spray Drying

Processes ◽

10.3390/pr7100734 ◽

2019 ◽

Vol 7 (10) ◽

pp. 734

Author(s):

Miriam Granados-Vallejo ◽

Hugo Espinosa-Andrews ◽

Guadalupe M. Guatemala-Morales ◽

Hugo Esquivel-Solis ◽

Enrique Arriola-Guevara

Keyword(s):

Zeta Potential ◽

Oxidative Stability ◽

Spray Drying ◽

Coffea Arabica ◽

Wall Material ◽

Green Coffee ◽

Osa Starch ◽

Coffee Oil ◽

The Impact ◽

Mesquite Gum

In the search for oils of commercial interest that serve as new sources for the generation of cosmetic, pharmaceutical, or nutraceutical products, the green coffee beans oil (Coffea arabica L.) was studied. This research aimed to evaluate the oxidative stability of microencapsulated green coffee oil (Coffea arabica) by spray drying. The green coffee oil emulsions were produced by microfluidization using mesquite gum and octenyl succinic anhydride modified starches (OSA-starch) as wall-material. The particle size, polydispersity, and zeta potential on the microfluidized emulsions were optimized. The results showed that microfluidization had positive effects on the reduction of the emulsion droplets and the zeta potential, developing stable emulsions for both polymers. Then, the optimal microfluidization conditions were used to evaluate the impact of the spray drying conditions on the microencapsulation efficiency, morphology, and oxidation stability of the green coffee oil microcapsules under accelerated storage conditions (32% relative humidity (RH) at 25 °C). The microencapsulation efficiency was approximately 98% for both wall-materials. The morphology of the microcapsules showed spherical shapes and polydisperse sizes, a typical characteristic of spray-dried powders. The oxidative stability of the microcapsules was lower than the bulk green coffee oil (87.39 meq of O2/kg of oil), reaching values of 60.83 meq of O2/kg of oil for mesquite gum and 70.67 meq of O2/kg of oil for OSA-starch. The microcapsules produced have good potential for the development of nutraceutical foods or cosmetic formulations with adequate stability.

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Examination of Selected Physicochemical Properties of Biodiesel after Electron Beam Sterilization in Flow System

Energies ◽

10.3390/en14051444 ◽

2021 ◽

Vol 14 (5) ◽

pp. 1444

Author(s):

Paweł Grabowski ◽

Przemysław Jarosiński

Keyword(s):

Fatty Acids ◽

Ionizing Radiation ◽

Oxidative Stability ◽

Microbial Growth ◽

Flow System ◽

Methyl Esters ◽

Oxidation Stability ◽

Oxidation Products ◽

Beam Radiation ◽

The Impact

The problem of microbial growth in fuels, especially biofuels, is a very important issue. Water is a necessity for microbial growth to occur. Unfortunately, it is very hard to exclude all water from fuel systems during daily operations, especially when biodiesel is added to the fuel mix. The aim of this work was to investigate the impact of ionizing radiation on selected properties of fatty acids methyl esters in order to evaluate the possibility of using irradiation techniques to sterilize biodiesel and its blends. Ionizing radiation influences the chemical composition of biodiesel samples containing especially unsaturated bonds. Irradiation was performed in a specially designed flow system. The tested parameters were compared with the normative values from the ISO 14214 standard. Density, kinematic viscosity, flash point, water content and cold filter plugging point as a macroscopic parameters do not change despite their irradiation with ionizing radiation. Change was observed in microscopic parameters as oxidation stability and esters content. During irradiation, Rapeseed Methyl Ester (RME) samples formed oxidation products, which lower the oxidative stability. It was observed that, for esters content, requirements of the standard could be met in the case of using very small doses. In the case of RME samples saturated with water, the changes in the ester concentration were smaller, but the resulting products decreased the oxidation stability. Sterilization fatty acids methyl esters (FAME) was observed with the use of e beam radiation is to apply very low doses (up to 2 kGy) in a flow system without adding water. Sterilization FAME saturated by water requires the use of higher doses of radiation, which adversely affects the oxidative stability.

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Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle longissimus lumborum) from Sheep Supplemented with Camelina-Based Diets after Short-, Medium-, and Long-Term Storage

Antioxidants ◽

10.3390/antiox10020166 ◽

2021 ◽

Vol 10 (2) ◽

pp. 166

Author(s):

Eric N. Ponnampalam ◽

Kym L. Butler ◽

Stephanie K. Muir ◽

Tim E. Plozza ◽

Matthew G. Kerr ◽

...

Keyword(s):

Fatty Acids ◽

Vitamin E ◽

Oxidative Stability ◽

Omega 3 ◽

Long Term Storage ◽

Omega 6 ◽

Longissimus Lumborum ◽

Camelina Meal ◽

Retail Display ◽

The Impact

This study investigated the impact of feeding pelleted diets containing camelina (Camelina sativa L. Crantz) hay (CAHP) or camelina meal (CAMP) as a supplement compared with a control pellet (CONP) diet, without vitamin E fortification. The fatty acid profile, retail colour, and lipid oxidative stability of lamb and yearling meat (m. longissimus lumborum) stored for short-, medium-, or long-periods (2 days (fresh), 45 days and 90 days) under chilled to semi-frozen conditions were determined. The CAMP diet altered key fatty acids (p < 0.05) in a nutritionally beneficial manner for human health compared to the other diets, with increased total omega-3, decreased omega-6 fatty acids and decreased omega-6/omega-3 ratio of muscle. Muscle vitamin E concentration was lower (p < 0.05) for both camelina diets (CAMP and CAHP) when compared with the CONP diet, with the average concentrations less than 1 mg/kg muscle for all three treatments. Animal type and storage length were factors that all affected (p < 0.05) colour and lipid oxidative stability of meat. These results emphasise the importance of vitamin E concentration in meat stored for extended periods under semi-frozen conditions to maintain desirable meat colour during retail display, and to avoid off-flavour development of the cooked meat.

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