Lipid Oxidative Stability Research Articles

Effect of bioactive-rich mango peel extract on physicochemical, antioxidant and functional characteristics of chicken sausage

This research was focused to unveil the role of natural antioxidants in meat products based on the current inclination of consumers and food industries towards natural antioxidants. Chicken sausages MPE0, MPE2, MPE4 and MPE6, developed by the incorporation of 0%, 2%, 4% and 6% mango peel extract (MPE) respectively were investigated. Chicken sausages showed no significant changes in proximate composition, pH and cooking parameters however, significant (P < 0.05) improvement in lipid oxidative stability, antioxidant activity, phenolic content, overall color, and DPPH activity occurred due to MPE incorporation. MPE4 sausages witnessed least effect on color parameters, highest reduction in carbonyl content and radical scavenging activity, suggesting the incorporation of 4% MPE for quality amelioration of chicken sausages. The study showed that the MPE modified sausages exhibited superior thiol content and reduced carbonyl content that hampers protein oxidation; hence MPE incorporation could be considered an effective approach.

Effects and mechanism of camellia saponin on the physicochemical and oxidative stability of camellia oil body-based emulsions

This study investigated the influence of camellia saponin (CS) on the physicochemical and lipid oxidative stability of camellia oil body-based emulsions (COBE) at pH 3.0 and 7.0 as well as proposed the underlying action mechanism. At pH 3.0, CS could not enhance the physicochemical stability of COBE with intensified aggregation and increased particle size because of the electrostatic neutralization effect of CS on oil body interfacial proteins (OBIP). By contrast, decreased particle size and improved long-term stability of COBE were observed at pH 7.0, which was due to the hydrophobic interaction between OBIP and CS molecules. Furthermore, COBE lipid oxidation was effectively retarded with CS incorporation, which was mainly attributable to the CS-OBIP interaction on the oil body surface, resulting in dramatic changes in OBIP conformation and structure (fluorescence quenching and increased α-helix structure) and the formation of composite interfaces.

Chitosan/guar gum nanoparticles to stabilize Pickering emulsion for astaxanthin encapsulation

Pickering emulsions stabilized by biopolymers have been gaining increasing attention in recent years. In this work, chitosan/guar gum (CS/GG) nanoparticles were formed by hydrogen bond interactions between amino of CS and hydroxyl of GG. The surface charge and aggregation degree of CS/GG nanoparticles could be regulated by pH value to yield Pickering emulsion of superior quality. Emulsions had optimal physical stability at pH 6.0 and oil fraction of 0.6, with the lowest creaming index of 1.81 ± 0.21% after six months of storage at 4 °C. Contents of primary and secondary oxidation products stored at 37 °C for 30 days in Tween 80-stabilized emulsion are almost 1.46 and 1.66 times that of CS/GG-stabilized Pickering emulsion. These results indicated that CS/GG-stabilized Pickering emulsion had better lipid oxidation stability than Tween 80-stabilized emulsion. In addition, the retention rate of astaxanthin of CS/GG-stabilized astaxanthin Pickering emulsion (85.9 ± 0.57%) was higher than Tween 80-stabilized astaxanthin emulsion (66.12 ± 0.71%) stored at 37 °C for 30 days. This result indicated that the stability of CS/GG-stabilized astaxanthin-loaded Pickering emulsion was better than Tween 80-astaxanthin emulsion. This study provides a framework for applying Pickering emulsions formed using polysaccharide particles in functional foods.

Chia and hemp oils‐based gelled emulsions as replacers of pork backfat in burgers: effect on lipid profile, technological attributes and oxidation stability during frozen storage

SummaryGelled emulsions based on chia and hemp oils were used as partial (25% and 50%) fat replacer in beef burgers. The effect of formulation, frozen storage during 60 days and cooking process was assessed on lipid profile, oxidation susceptibility and technological attributes (cooking properties). Reformulated burgers showed better nutritional quality (in reference to dietary fats) than control, mainly due to the increase in PUFAs (specifically α‐linolenic (C18:3) and linoleic (C18:2) fatty acids) and decrease in SFAs which was higher in burgers with hemp‐GE than in burgers with chia‐GE and also dependent on the substitution level (the highest at 50%). This pattern was not modified by frozen storage for 60 days or by cooking process. In addition, cooking increased the susceptibility of reformulated burgers to oxidation in a more intense way than 60 days of frozen storage, being burgers with 50% chia‐GEs the most susceptible.

Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil on the chemical stability of curcumin

Oil-in-water emulsions containing curcumin with different droplet sizes were produced by premix membrane emulsification with different carrier oils: tributyrin (short chain triglycerides, SCT), medium chain triglycerides (MCT) and corn oil (long chain triglycerides, LCT). The influence of carrier oil type and droplet size on the physical stability, chemical stability of curcumin and lipid oxidation stability of emulsions were investigated. Turbiscan results indicated that the physical stability of emulsions was related to both carrier oils and emulsion droplet sizes. The oil type and droplet size of emulsions stored at 25 °C showed limited effect on the stability of curcumin, but significantly affected the stability of curcumin at 55 °C. Chemical stability of curcumin decreased with the decrease of emulsion droplet sizes. For each droplet size emulsions, the stability of curcumin decreased in the order SCT > MCT > LCT. Moreover, the lipid oxidation in LCT-based emulsions resulted in lower zeta potential of droplets, which was independent of emulsion droplet sizes. The presence of curcumin improved the oxidative stability of emulsions.

Changes in lipid composition and oxidative status during ripening of Gouda-type cheese as influenced by addition of lavender flower powder

Lipid composition and oxidative stability of Gouda-type cheese, with and without lavender flower powder as a flavouring ingredient, was evaluated during 30 days of maturation at 14 °C. Triacylglycerols represented the main lipid fraction, followed by diacylglycerols, cholesterol, free fatty acids, and monoacylglycerols, and generally, there were no significant changes in their content with ripening time. Saturated fatty acids prevailed in cheese fats, followed by monounsaturated fatty acids and polyunsaturated fatty acids, with palmitic, oleic, myristic, and stearic acids as the main ones. The fatty acid profile was not significantly influenced by ageing, regardless of cheese. Thiobarbituric acid reactive substances increased with ripening time in control cheese and had a V-shape behaviour in lavender cheese, while peroxide value did not change substantially in both cheeses. Supplementation of milk used in Gouda-type cheese making with lavender flower powder (0.5 g L−1) did not significantly interfere with lipolytic and oxidative processes.

Recent advances on food‐based applications of monoglyceride oleogels

AbstractMonoglyceride (MG) oleogels are soft matter structures designed to mimic the functionality of fats while maintaining a lipid profile comparable to that of edible oils. These novel fat materials have been mainly investigated as ingredients to reduce saturated fats and eliminate trans fats in the production of several foods, such as spreadables, bakeries, confectioneries, and meat products among others. Due to the versatility that oleogels offer, other relevant technological functionalities as well as the development of health‐promoting systems have been the subject of extensive research. MG oleogels have been explored as oil migration inhibitors, emulsion stabilizers, lipid oxidation stability enhancers, and even as 3D printing materials. Among the most recent applications are the use of MG oleogels as carriers of bioactive compounds as well as the development of systems able to modulate lipid digestion. This review exclusively focuses on the advances over the last decade in technological and nutritional applications of MG oleogels and MG oleogel‐based systems, outlining the most significant findings and conclusions from the literature, as well as challenges and trends for future studies.

Development of Salmon Protein Based Shelf Stable Snacks and Improving Their Storage Quality Using Solanum nigrum, a Natural Immune Booster

ABSTRACT The aim of the present study was to develop salmon protein-based shelf stable snacks and to improve their storage quality using Solanum nigrum extract. The products were developed by incorporating different levels of salmon protein powder viz. 20% (T1), 30% (T2), 40% (T3), and 0.0% (control). The snacks containing optimum level of protein powder (30%) were incorporated with S. nigrum extract (1.0%) and stored at room temperature (25 ± 1°C) for 75 days. Incorporation of salmon protein powder significantly increased the protein and fat contents and decreased the carbohydrate content. The snacks containing 30% salmon protein powder showed highest scores for all sensory characteristics. The total phenolic content and DPPH-radical scavenging (% inhibition) of S. nigrum extract was 380 mg GAE/100 g and 79.0, respectively. Addition of S. nigrum extract significantly (P < .05) improved the lipid stability (reduced TBARS and free fatty acids) and microbial quality (total-plate and yeast/moulds), while enhancing the sensory quality of the snacks during storage. Salmon protein powder and S. nigrum can be used for the development of highly nutritive shelf stable snacks with improved lipid oxidative and microbial stability. The immune boosting properties of S. nigrum can be of health importance during this pandemic of SARS-CoV-2.

Effects of Faba Bean Hull Nanoparticles on Physical Properties, Protein and Lipid Oxidation, Colour Degradation, and Microbiological Stability of Burgers under Refrigerated Storage.

The processing of faba beans generates great quantities of hulls, which are high in bioactive compounds with demonstrated radical-inhibiting properties. There is no research on the impact of using faba bean hull nanoparticles (FBH-NPs) to improve the quality and extend the shelf-life of beef products. Hence, the target of this investigation was to assess the inhibiting influence of adding FBH-NPs at two different concentrations (1 and 1.5%) on the physical attributes, lipid and protein oxidation, colour degradation, and microbiological safety of burgers during refrigerated storage (4 ± 1 °C/12 days). The FBH-NPs presented great phenolic content (103.14 ± 0.98 mg GAE/g dw) and antioxidant potential. The water holding capacity and cooking properties in burgers including FBH-NPs were improved during storage. The FBH-NPs significantly (p < 0.05) decreased the reduction rate of redness and lightness during the burger refrigerated storage and the FBH-NPs were more beneficial in preventing cold burger discolouration. In the FBH-NPs-treated burgers, peroxide values, TBARS, and protein carbonyl content were lower than in the control (up to 12 days). The microbiological load of burgers including FBH-NPs was lower than the load of the control during refrigerated storage. The findings revealed that FBH-NPs were more efficient in enhancing the cooking characteristics, retarding lipid or protein oxidation, preventing colour detrition and improving the microbial safety of burgers.

Involvement of Non‐Starch Lipids from Endogenous Wheat in the Development of Bread Dough Rancidity During Frozen Storage

AbstractThe involvement of free and bound lipids on the development of rancidity in wheat–bread dough is studied following frozen storage for 24 months. Lipid oxidation and oxidative stability are determined by assaying peroxide value and thiobarbituric acid reactive substances, which indicate that lipid oxidation starts after three months. High performance liquid chromatography and gas chromatography are used to characterize changes in lipid profile and fatty acid composition, respectively. The bound lipid fraction is mainly composed of polar glycolipids and phospholipids, and their content decreases with storage time because the unsaturated fatty acids in the bound lipid fraction are oxidized. It appears that endogenous wheat lipids, especially the polar lipids with amphiphilic structures and surface activity are most exposed to oxygen because they accumulate at the interface around, and stabilize, the gas cells in the foam structure of the bread.Practical Applications: This study has demonstrated that polar lipids, such as galactolipids, are the most susceptible to oxidation, apparently because they are enriched at the gas bubble interface, where they improve gas bubble stability, but they are also in close contact with oxygen in the gas bubbles. An important practical finding from this study is that lipid oxidation was negligible in the first 3 months of frozen storage (−10 °C) and only became extensive after 6 months. This is important information for the baking industry.

Effect of pectin on the properties of nanoemulsions stabilized by sodium caseinate at neutral pH

The effect of different concentrations of low methoxyl pectin (LMP) on lipid oxidation and physical stability of sodium caseinate (CAS) stabilized nanoemulsions under neutral pH was investigated. The addition of pectin at low concentration (≤ 0.10 wt%) had no significant effect on the average size of nanoemulsions, but a slight size increase and phase separation were observed at higher concentrations of pectin (≥ 0.25 wt%). This result suggests that LMP can not adsorb at the oil/water interfacial CAS membrane at neutral pH. However, in the presence of LMP, the physical stability of nanoemulsions against high salt concentrations and freeze-thaw cycles was significantly enhanced. Moreover, nanoemulsions containing pectin have a better ability to inhibit lipid and protein oxidation than nanoemulsions without pectin after 3 weeks, and the lowest lipid hydroperoxide content was observed for nanoemulsions containing 0.25 wt% pectin.

Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat.

The study investigates the efficacy of Cr in broilers, aiming to evaluate the effects of Chromium picolinate (CrPic) in association with creeping wood sorrel powder (CWS) on the proximate composition, fatty acids profile, bioactive nutrients and lipid oxidative stability of broiler meat. A total of 120 Cobb 500 chickens were assigned into three treatments: a control diet (C) and two test diets, including 200 µg/kg diet CrPic (E1), and 200 µg/kg diet CrPic +10 g CWS/kg diet (E2). Dietary supplementation with Cr + CWS significantly improved the concentration of n − 3 polyunsaturated fatty acids (PUFAs), while its n − 6/n − 3 ratio decreased in comparison to the group receiving Cr and the conventional diet. The concentration of docosahexaenoic acid (DHA) significantly increased in the breast meat collected from the E2 group than that from the C group. Dietary administration of Cr and CWS improved lutein and zeaxanthin content, decreased Fe and Zn levels of the breast, and increased Zn deposition in the thigh samples. Malondialdehyde (MDA) concentration decreased more in the thigh meat of the supplemental groups (E1, E2) than in that from the C group. In conclusion, the current study suggests that Cr together with CWS can be a viable option as antioxidant sources for broiler diets, promoting the nutritional quality of meat.

Grapefruit and pomelo peel extracts as natural antioxidants for improved storage stability of Turkey patties during refrigerated storage.

The study investigated the effect of albedo and flavedo extracts of grapefruit and pomelo on storage stability of turkey patties during refrigerated storage. Five different types of products were developed depending on the addition of extracts viz. control (C), albedo and flavedo extract of grapefruit (GA and GF), and albedo and flavedo extract of pomelo (PA and PF). The products were stored for 10days and evaluated for lipid and protein oxidation, pH, colour and sensory properties. The extracts improved the lipid oxidative stability by decreasing (P < 0.05) the TBARS values of the samples compared to control group. No effect of the extract treatments (P > 0.05) was observed on pH and colour values of the products (a* and b*). The lowest TBARS values were found for the products containing GF (0.78mg MA/kg) on day 4. The treatments showed a significant impact on flavour of the products and the highest scores were obtained for PA containing products.

Effect of drying temperature on nutritional, functional and pasting properties and storage stability of beef lung powder, a prospective protein ingredient for food supplements

The present study utilized beef-lungs to develop a protein ingredient for affordable human food supplements. Beef-lungs were dried in an air drier at 50, 70 and 100 °C and ground to develop a powder-based intermediate product. All beef-lung powder (BLP) samples dried at different temperatures showed a 300% water-binding capacity. Drying temperature significantly decreased the haem-iron content and protein quality with highest haem-iron content observed for the samples dried at 50 °C (41% of total-iron content). A significant increase in glycine content was observed with increasing drying temperature. SDS-PAGE results showed lowest protein degradation for BLP-samples dried at 50 °C. While microbiologically safe products were produced at all drying temperatures, BLP-samples dried at 50 °C showed highest protein- and lipid-oxidative stability. The mean values of all the microbial counts were within acceptable limits beyond six-months of storage. Addition of 10% of BLP dried at 50 °C to semolina dough showed no effect on apparent viscosity, however, addition of 10% BLP dried at 70 and 100 °C decreased (P < 0.05) the viscosity. Drying of beef-lungs at 50 °C resulted in a superior quality product. The results demonstrated the potential of BLP as a prospective and cost-effective ingredient for protein-supplement industry.

Combined effects of plant food processing by-products and high oxygen modified atmosphere packaging on the storage stability of beef patties

Plant food processing by-products (PFPB) have attracted industrial attention as a potential source of natural antioxidants that can be used in meat industry. This study investigated the combined effects of PFPB including sugarcane bagasse (SCF), orange peel (ORP) and tomato pomace (TMT), and high oxygen modified atmosphere packaging (HOMAP; 80 % O2: 20 % CO2) on the oxidative and microbial stability of beef patties during cold storage for up to 12 days. The total phenolic content (TPC) and antioxidant activity of the PFPB were also evaluated. ORP was found to have the highest TPC, followed by TMT and SCF. DPPH-radical and ABTS-radical assays demonstrated a similar trend. The PFPB were proved to successfully improve the meat properties of a* value and total viable count (TVC) and minimize lipid and protein oxidation, although the effectiveness did not exceed that of butylated hydroxytoluene (BHT). The HOMAP maintained the redness of beef patties and inhibited microbial growth compared to aerobic packaging, but did not improve lipid and protein oxidative stability. Overall, the combination of HOMAP and natural antioxidants from sugarcane, tomato and orange by-products can potentially improve the shelf life of beef patties by reducing oxidative deterioration of color, lipid and protein and delaying the growth of microorganisms. This research provided a reference for the future utilization of PFPB in meat preservation.

Physical and Chemical Characterisation of Conventional and Nano/Emulsions: Influence of Vegetable Oils from Different Origins.

The processes of oil production play an important role in defining the final physical and chemical properties of vegetable oils, which have an influence on the formation and characteristics of emulsions. The objective of this work was to investigate the correlations between oils’ physical and chemical properties with the stability of conventional emulsions (d > 200 nm) and nanoemulsions (d < 200 nm). Five vegetable oils obtained from different production processes and with high proportion of unsaturated fatty acids were studied. Extra virgin olive oil (EVOO), cold-pressed rapeseed oil (CPRO), refined olive oil (OO), refined rapeseed oil (RO) and refined sunflower oil (SO) were used in this study. The results showed that the physicochemical stability of emulsion was affected by fatty acid composition, the presence of antioxidants, free fatty acids and droplet size. There was a significant positive correlation (p < 0.05) between the fraction of unsaturated fatty acids and emulsion oxidative stability, where SO, OO and EVOO showed a significantly higher lipid oxidative stability compared to RO and CPRO emulsions. Nanoemulsions with a smaller droplet size showed better physical stability than conventional emulsions. However, there was not a significant correlation between the oxidative stability of emulsions, droplet size and antioxidant capacity of oils.

Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability

Water loss and lipid oxidation of meat products during processing and storage compromise their sensory qualities, such as flavor, tenderness, juiciness. Herein, surfactant-stabilized emulsions and Pickering emulsions were employed as particulate fillers and fat substitutes in myofibrillar protein-based gels (MPGs). Relatively weak MPGs were formed with the addition of NaCl, which were further enhanced via filling with soy protein isolate nanoparticle-stabilized Pickering emulsions (SNPE) or soy protein isolate nanoparticle-stabilized Pickering emulsions with cinnamaldehyde (SNPE-CA). After thermal treatment at 80 °C, incorporation of SNPE-CA contributed to a highly compact gel network and the highest gel strength, but the minimum moisture content. SNPE resulted in a moderately compact network and the maximum moisture content, MPGs without fillers possessed a looser network and similar gel strength with those containing SNPE. While Tween 80 hindered the aggregation of myofibrillar proteins, causing the presence of Tween 80-stabilized emulsions (TWE) in MPGs generated the loosest network and the lowest gel strength. After further centrifugation or cooking, MPGs with SNPE showed the highest water holding stability, TWE conduced to the moisture stability of MPGs against centrifugation, MPGs with TWE or SNPE-CA or without fillers had a similar water holding stability index during cooking at 100 °C. Additionally, the ability of the three emulsion fillers for improving lipid oxidation stability of MPGs decreased in the following order: SNPE-CA > SNPE > TWE. These findings indicate that Pickering emulsions are potential particulate fillers to enhance moisture stability in meat gels, as well as fat substitutes to protect lipid from oxidation.

Lipid and protein oxidation and colour stability during display in high oxygen modified atmosphere packaging of beef from late-maturing bulls fed rumen protected fish oil

Increasing the concentration of polyunsaturated fatty acids (PUFA) in beef enhances its nutritional value but may compromise its oxidative shelf life. In this experiment, the impact of inclusion of rumen protected fish oil (PFO) in the finishing diet of late-maturing bulls on muscle fatty acid profile, antioxidant content, lipid stability, colour and protein oxidation was investigated. Charolais-sired suckler bulls were offered ad libitum, for 101 d pre-slaughter, a barley-based concentrate (C) or a concentrate containing rumen PFO. Following post-mortem ageing for 14 d, M. Longissimus thoracis muscle was subjected to simulated retail display (4°C, 1,000 lux for 12 h out of 24 h) for 3, 7 and 10 d in modified atmosphere packs (O2:CO2; 80:20). The concentrations of C22:6n-3, n-6 PUFA and total PUFA and the n-6:n-3 PUFA ratio were higher (P &lt; 0.001) in muscle of PFO bulls compared to C bulls, while the α-tocopherol concentration was lower (P &lt; 0.01). The concentrations of C18:3n-6, C20:4n-6, n-3 PUFA and highly peroxidisable PUFA were lower (P &lt; 0.05) on day 14 compared to day 0 of display. Lipid oxidation after 10 d of display was higher (P &lt; 0.05) in muscle of PFO bulls compared to C bulls but not to an extent that would be detected by a consumer. Colour stability was not affected. It is concluded that the increase in PUFA concentration achieved had minor effects on bull beef shelf life.

Strain differences in effects of dietary supplementation with

Context Concerns about feed costs and environmental pollution in the poultry industry may be alleviated through use of Aspergillus spp. for prebiotic supplementation in reduced-protein diets. Aim We studied different A. niger cultures as supplements in protein-reduced diets for effects on performance, organ weights, plasma biochemistry, ileal microflora and meat lipid oxidation of young broilers. Methods Two strains of A. niger from a fungi collection were cultured in wheat bran by solid-state fermentation. Male broilers (Ross 308, 1 day old, n = 192) were randomly assigned to 24 cages in a completely randomised design with four treatments in six replicates of eight birds. Diets were formulated for starter (Days 1–10) and grower (Days 11–24) phases to meet nutrient requirements (control) or to contain 95% of recommended crude protein (reduced protein). For two treatments, uncultured wheat bran (1.5 g/kg) was added to control or reduced-protein diets. The other treatments comprised wheat bran cultured by one of the two A. niger strains in reduced-protein diets. Key results Body weight gain was higher (P &lt; 0.05) in groups supplemented with A. niger, and feed intake was generally higher with Strain 1 supplementation than other treatments. Feed conversion ratio was generally highest in broilers fed reduced protein with uncultured wheat bran. Relative weights of proventriculus and small intestine were lowest with A. niger 2 supplementation, and abdominal fat was lowest in both A. niger groups. Serum triglyceride, cholesterol and uric acid decreased with A. niger 1 supplementation, and high-density lipoprotein, total protein and globulin increased with A. niger 2 supplementation (P &lt; 0.05). Meat malondialdehyde content was decreased (P &lt; 0.05) in both A. niger groups. Broilers receiving Strain 2 showed higher ileal counts of lactic acid bacteria and total aerobic bacteria, and all reduced-protein groups showed lower coliform count, than the control (P &lt; 0.05). Conclusion Use of A. niger culture in wheat bran to supplement a lower protein broiler diet improves some parameters, including growth performance and lipid oxidative stability of meat. Some strain differences are evident. Implication Addition of fermentation products such as produced by A. niger to low-protein diets can reduce production costs while maintaining quality.

A Comparison of Lipid Contents in Different Types of Peanut Cultivars Using UPLC-Q-TOF-MS-Based Lipidomic Study.

Peanuts are a rich dietary source of lipids, which are essential for human health. In this study, the lipid contents of 13 peanut cultivars were analyzed using UPLC-Q-TOF-MS and GC–MS. The OXITEST reactor was used to test their lipid oxidation stabilities. A total of 27 subclasses, 229 individual lipids were detected. The combined analysis of lipid and oxidation stability showed that lipid unsaturation was inversely correlated with oxidation stability. Moreover, lipid profiles differed significantly among the different peanut cultivars. A total of 11 lipid molecules (TG 18:2/18:2/18:2, TG 24:0/18:2/18:3, TG 20:5/14:1/18:2, TG 18:2/14:1/18:2, PE 17:0/18:2, BisMePA 18:2/18:2, PG 38:5, PMe 18:1/18:1, PC 18:1/18:1, MGDG 18:1/18:1, TG 10:0/10:1/18:1) might be employed as possible indicators to identify high oleic acid (OA) and non-high OA peanut cultivars, based on the PLS-DA result of lipid molecules with a VIP value greater than 2. This comprehensive analysis will help in the rational selection and application of peanut cultivars.