Oil-containing Foods Research Articles

Identification of the oxidation and hydrolysis products content influence on the rapeseed oil oxidation induction period

The object of the study is the dependence of the induction period of rapeseed oil on the content of oxidation and hydrolysis products. A feature of the work is determining the approximation dependence of the induction period of accelerated oxidation of refined rapeseed oil on the content of primary oxidation products and free fatty acids. This is useful when predicting the shelf life of refined rapeseed oil. It was determined that both factors negatively affect the oxidation stability of refined rapeseed oil. An increase in the peroxide value decreases the induction period of model oil samples by 32.8512 units for each additional mmol ½ O/kg. In turn, increasing the acid value of oil samples reduces the induction period by 19.8424 units for each additional mg KOH/g. Different oxidation dynamics of model samples of refined rapeseed oil with tocopherol were revealed, depending on the concentration of primary oxidation and hydrolysis products. The obtained data are explained by the fact that the primary lipid oxidation products are unstable and quickly decompose to form free radicals. These radicals initiate further lipid oxidation, resulting in reduced oil quality. In addition, free fatty acids are more reactive than triglycerides and are more easily oxidized. A feature of the obtained results is the possibility of modeling processes that affect the oxidation stability of refined rapeseed oil. From a practical point of view, the research results allow initiating measures to maintain the safety of oil-containing food products based on refined rapeseed oil. An applied aspect of using the scientific results is the possibility of rationalizing the storage conditions of refined rapeseed oil to maximize its shelf life and increase competitiveness

A chitosan derivative/phytic acid polyelectrolyte complex endowing polyvinyl alcohol film with high barrier, flame-retardant, and antibacterial effects

Films with high barrier, flame-retardant, and antibacterial properties are beneficial in terms of food and logistics safety. Herein, a polyelectrolyte complex (PEC) of N-(2-hydroxyl)-propyl-3-trimethylammonium chitosan chloride (HTCC, chitosan derivative) and phytic acid (PA) was successfully prepared and then incorporated into a polyvinyl alcohol (PVA) matrix to fabricate a composite film with satisfactory barrier, fire-retardant, and antibacterial properties. The influence of HTCC/PA (HTPA) on the structural, physical and functional properties of the PVA matrix was investigated. Compared with the PVA film, PVA-HTPA6 film exhibited 3.38 times of flexibility and 83.33 % and 80.64 % of water vapor permeability and oxygen permeability, respectively. Benefiting from HTPA, the PVA-HTPA6 film exhibited outstanding flame-retardant capacity, with a high LOI value (33.30 %) and immediate self-extinguishing behaviour. Furthermore, the HTPA endowed the films with excellent antibacterial properties. Compared with other films, the PVA-HTPA6 film effectively maintained the quality of pork during storage at 4 °C for 9 days. Our findings indicate that the films are promising for packaging and logistics safety with oil-containing foods.

RETRACTED: Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity

World trends in oil crop growing area, yield, and production over the last 10years exhibited an increase of 48%, 82%, and 240%, respectively. Concerning reduced shelf-life of oil-containing food products caused by oil oxidation and the demand for sensory quality of oil, the development of methods the improvement oil quality is urgently required. This critical review presented a concise overview of the recent literature related to the inhibition ways of oil oxidation. The mechanism of different antioxidants and nanoparticle delivery systems on oil oxidation was also explored. The current review provides scientific findings on control strategies: (i) design oxidation quality assessment model; (ii) packaging by antioxidant coatings and eco-friendly film nanocomposite: ameliorate physicochemical properties; (iii) molecular investigations on inhibitory effects of selected antioxidants and underlying mechanisms; (iv) explore the interrelationship between the cysteine/citric acid and lipoxygenase pathway in the progression of oxidative/fragmentation degradation of unsaturated fatty acid chains.

EFFECTS OF DIET ON ENDOMETRIOSIS: A REVIEW

In today’s world, the term "endometriosis" is very common among reproductive-aged women and adolescents. Several women suffer from this disease and experience chronic pain. Infertility is experienced by a large number of women with endometriosis. With the occurrence of endometriosis, women face different risk factors. The relationship between dietary intake and inflammation occurring due to endometriosis is still not evaluated properly. Various ongoing research works are dealing with to see the effect of dietary substances on the pathological and physiological processes of this disease. According to different cohort studies, various foods such as high calcium, vitamin D, A, C, omega-3, and fish oil-containing foods are proven to reduce the risk of endometriosis. Green vegetables were not found to be associated with the formation of chronic inflammation due to endometriosis. Present review work is undertaken to demonstrate a connection between the occurrence and severity of endometriosis and dietary intake.

Bio-Active Free Direct Optical Sensing of Aflatoxin B1 and Ochratoxin A Using a Manganese Oxide Nano-System

Aflatoxins-B1 (AFB1) and Ochratoxin-A (OchA) are the two types of major mycotoxin produced by Aspergillus flavus, Aspergillus parasiticus fungi, Aspergillus carbonarius, Aspergillus niger, and Penicillium verrocusumv. These toxins are mainly found in metabolite cereals, corn, coffee beans, and other oil-containing food items. Excessive consumption of these toxins can be carcinogenic and lead to cancer. Thus, their rapid testing became essential for food quality control. Herein, manganese oxide nanoparticles (MnO2 nps) have been proposed to explore the interaction with AFB1 and OchA using UV-visible spectroscopy. MnO2 nps were synthesized using the co-precipitation method. They were pure and crystalline with an average crystallite size of 5–6 nm. In the UV-vis study, the maximum absorbance for MnO2 nps was observed around 260 nm. The maximum absorbance for AFB1 and OchA was observed at 365 and 380 nm, respectively, and its intensity enhanced with the addition of MnO2 nps. Sequential changes were observed with varying the concentration of AFB1 and OchA with a fixed concentration of MnO2 nps, resulting in proper interaction. The binding constant (kb) and Gibbs free energy for MnO2 nps-AFB1 and OchA were observed as 1.62 × 104 L g−1 and 2.67 × 104 L g−1, and −24.002 and −25.256 kJ/mol, respectively. The limit of detection for AFB1 and OchA was measured as 4.08 and 10.84 ng/ml, respectively. This bio‐active free direct sensing approach of AFB1 and OchA sensing can be promoted as a potential analytical tool to estimate food quality rapidly and affordable manner at the point of use.

Dietary exposure of general Chinese population to fatty acid esters of 3-monochloropropane-1, 2-diol (3-MCPD) from edible oils and oil-containing foods

ABSTRACT Edible oils and oil-containing foods have been regarded as the main source of 3-monochloropropane-1, 2-diol (3-MCPD) esters. A total of 3,847 individual food samples were collected in China to carry out 3-MCPD fatty acid esters analysis. The samples comprising edible oils, fried foods and bakery foods from 31 Chinese provinces, municipalities and autonomous regions were obtained from the national food contaminant information system during 2015–2017. The dietary exposure and potential risks associated with the consumption of 3-MPCD esters from edible oils and oil-containing foods were estimated using a semi-probabilistic assessment model. Concentrations of 3-MCPD fatty acid esters in food samples were detected by gas chromatography-mass spectrometry (GC-MS). The mean levels of 3-MCPD fatty acid esters in edible oils, fried foods and bakery foods were 0.862, 0.249 and 0.145 mg/kg, respectively. The range of mean dietary intakes of 3-MCPD esters in different subpopulation groups (classified by gender and age) was from 0.586 to 1.539 μg/kg bw/day, which were all lower than 2 μg/kg bw/day – the tolerable daily intake (TDI) established by the European Food Safety Authority (EFSA). The range of dietary intake of 3-MCPD esters in high consumers (95th percentile) in each group was from 1.511 to 4.027 μg/kg bw/day, which accounted for 75.6% to 201.4% of the TDI. The 3-MCPD esters exposure level of 3.5% of the total Chinese population exceeded the TDI. The findings indicate that the potential health risks caused by dietary 3-MCPD esters from edible oils and oil-containing foods were of low concern for most of the Chinese population. However, the exposure risk of the consumers with excessive edible oil consumption calls for attention.

A highly sensitive and selective “turn off-on” fluorescent sensor based on Sm-MOF for the detection of tertiary butylhydroquinone

A “turn off-on” samarium-metal-organic-framework (Sm-MOF) fluorescence sensor for detection of tertiary butylhydroquinone (TBHQ) in edible oil was designed. It was found that the fluorescence of Sm-MOF was quenched in the presence of Fe3+ ion by forming Sm-MOF@Fe3+ complex (turn off), then it was recovered after adding TBHQ (turn on) due to the competitive formation of TBHQ@Fe3+ and release of Sm-MOF. Under the optimum Fe3+ concentration, the fluorescence “turn off-on” approach exhibited superior selectivity and sensitivity, wide linear range (0–120 μg/mL) and low detection limit (5.6 ng/mL) toward TBHQ. The fluorescence recovery selectivity of TBHQ over other synthetic phenolic antioxidants was attributed to the synergistic effect of high EHOMO value and a small space steric hindrance. TBHQ spiked in edible oil was quantitatively detected by the standard curve method with recoveries of 101.2%–103.0%, suggesting that the “turn off-on” approach has potential application for TBHQ detection in oil-containing foods.

Butylated hydroxytoluene induces dysregulation of calcium homeostasis and endoplasmic reticulum stress resulting in mouse Leydig cell death

Butylated hydroxytoluene (BHT) is a synthetic phenolic antioxidant that has been used as an additive for fat- or oil-containing foods. The exposure index value increases with extended usage of the chemical. Further, estimated total amount of BHT could exceed standard regulation, considering dietary intake or another exposure. Although BHT may induce side effects in reproductive systems, adequate research had not yet been performed to confirm them. In this study, we investigated the effects of BHT on mouse Leydig cells (TM3), which are components of testis. Our results indicated that BHT suppressed cellular proliferation and induced cell cycle arrest in TM3 cells. Moreover, BHT hampered cytosolic and mitochondrial calcium homeostasis in TM3 cells. Furthermore, BHT treatment led to endoplasmic reticulum (ER) stress and DNA fragmentation, simultaneously stimulating intrinsic apoptosis signal transduction. To elucidate the mode of action of BHT on Leydig cells, we performed western blot analysis and confirmed the activation of the PI3K/AKT and MAPK pathways. Collectively, our results demonstrated that BHT has toxic effects on mouse Leydig cells via induction of calcium dysregulation and ER-mitochondria dysfunction.

Synthetic phenolic antioxidant propyl gallate induces male infertility through disruption of calcium homeostasis and mitochondrial function

Propyl gallate (propyl 3,4,5-trihydroxybenzoate, PG) is a phenolic antioxidant that has been used for oil-containing foods to prevent acidification. Owing to its antioxidant properties, PG has been applied to various fields and active research is currently underway to prove PG as an anticancer agent. However, there are still concerns about PG as a possible reproductive toxicant. Therefore, we determined whether PG induced male infertility. Our results indicated that PG induced testicular dysfunction in both Leydig and Sertoli cells via suppression of cell viability and steroidogenesis. These normal testis functions were destroyed by PG-induced mitochondrial dysfunction and calcium homeostasis dysregulation. In addition, PG disrupted the expression of several genes associated with the testis function and induced endoplasmic reticulum stress. Furthermore, we verified PG-induced mRNA expression changes in steroidogenesis enzymes and hormone receptors in vitro and in vivo. From the results of the qPCR analysis, we further confirmed the PG-mediated reduction in the mRNA expression of genes related to testis functions by in situ hybridization. Finally, we demonstrated that PG induced testicular toxicity via the disruption of mitochondrial or ER function and the inhibition of testicular development-related genes in mice.

Investigation of Salmonella Enteritidis Outbreak Associated with Truffle Oil - District of Columbia, 2015.

On September 8, 2015, the District of Columbia Department of Health (DCDOH) received a call from a person who reported experiencing gastrointestinal illness after eating at a District of Columbia (DC) restaurant with multiple locations throughout the United States (restaurant A). Later the same day, a local emergency department notified DCDOH to report four persons with gastrointestinal illness, all of whom had eaten at restaurant A during August 30-September 5. Two patients had laboratory-confirmed Salmonella group D by stool culture. On the evening of September 9, a local newspaper article highlighted a possible outbreak associated with restaurant A. Investigation of the outbreak by DCDOH identified 159 patrons who were residents of 11 states and DC with gastrointestinal illness after eating at restaurant A during July 1-September 10. A case-control study was conducted, which suggested truffle oil-containing food items as a possible source of Salmonella enterica serotype Enteritidis infection. Although several violations were noted during the restaurant inspections, the environmental, laboratory, and traceback investigations did not confirm the contamination source. Because of concern about the outbreak, the restaurant's license was suspended during September 10-15. The collaboration and cooperation of the public, media, health care providers, and local, state, and federal public health officials facilitated recognition of this outbreak involving a pathogen commonly implicated in foodborne illness.

Scientific Opinion on an application (Reference EFSA‐GMO‐NL‐2011‐100) for the placing on the market of the herbicide‐tolerant, increased oleic acid genetically modified soybean MON 87705 × MON 89788 for food and feed uses, import and processing under Regulation (EC) No 1829/2003 from Monsanto

The EFSA GMO Panel previously assessed the two single events combined to produce soybean MON 87705 × MON 89788 and did not identify safety concerns. No new data on the single events affecting the previous conclusions were identified. No differences in composition requiring further assessment were observed between soybean MON 87705 × MON 89788 and its comparator, except for the intended trait i.e. an altered fatty acid profile. Nutritional assessment on soybean MON 87705 × MON 89788 oil and oil-containing food products did not identify concerns on human health and nutrition. There are no concerns regarding the use of feedingstuffs from defatted soybean meal MON 87705 × MON 89788. The EFSA GMO Panel is of the opinion that soybean MON 87705 × MON 89788 is as safe, and at least as nutritious, as its comparator and commercial soybean varieties. There is no reason to expect interactions between the single events that could impact on the food and feed safety and the nutritional properties of soybean MON 87705 × MON 89788. There are no indications of an increased likelihood of establishment and spread of feral soybean plants. Potential interactions with the biotic and abiotic environment were not considered to be a relevant issue. The unlikely but theoretically possible transfer of the recombinant genes from soybean MON 87705 × MON 89788 to environmental bacteria does not give rise to any safety concern. The post-market environmental monitoring plan and reporting intervals are in line with the scope of the application. The EFSA GMO Panel considers that the information available for soybean MON 87705 × MON 89788 addresses the scientific comments raised by Member States. The EFSA GMO Panel concludes, considering the scope of the application, that soybean MON 87705 × MON 89788 is as safe as its comparator and non-GM soybean reference varieties with respect to potential effects on human and animal health and the environment. The GMO Panel recommends a post-market monitoring plan, focusing on import data and, if needed, on consumption data for the European population, for the marketed foods and feed.

How the multiple antioxidant properties of ascorbic acid affect lipid oxidation in oil-in-water emulsions.

Lipid oxidation is a serious problem for oil-containing food products because it negatively affects shelf life and nutritional composition. An antioxidant strategy commonly employed to prevent or delay oxidation in foods is to remove oxygen from the closed food-packaging system. An alternative technique is use of an edible oxygen scavenger to remove oxygen within the food. Ascorbic acid (AA) is a particularly promising antioxidant because of its natural label and multiple antioxidative functions. In this study, AA was tested as an oxygen scavenger in buffer and an oil-in-water (O/W) emulsion. The effects of transition metals on the ability of AA to scavenge oxygen were determined. Headspace oxygen decrease less than 1% in the medium-chain triacylglycerol (MCT) O/W emulsion system (pH 3 and 7). AA was able to almost completely remove dissolved oxygen (DO) in a buffered solution. Transition metals (Fe(2+) and Cu(+)) significantly accelerated the degradation of AA; however, iron and copper only increased DO depletion rates, by 10.6-16.4% from day 1 to 7, compared to the control. AA (2.5-20 mM) decreased DO in a 1% O/W emulsion system 32.0-64.0% and delayed the formation of headspace hexanal in the emulsion from 7 to over 20 days. This research shows that, when AA is used in an O/W emulsion system, oxidation of the emulsion system can be delay by multiple mechanisms.

The Effects of Eicosapentaenoic Acid-Fortified Food on Inflammatory Markers in Healthy Subjects-A Randomized, Placebo-Controlled, Double-Blind Study

Epidemiological studies showed that habitual fish intakes were associated with lower blood inflammatory markers. In the present study the effects of a fish oil-containing food on inflammatory markers were investigated in healthy, mostly middle-aged subjects (59 men and 82 women) with normal to mildly elevated triglyceride levels. Study subjects were randomly allocated to two groups in a double-blind manner; one group ingested an eicosapentaenoic acid (EPA)-rich fish oil-fortified drink (0.60 g EPA+0.26 g docosahexaenoic acid/d. EPA group, n=68) for 12 wk. The rest of the subjects took a placebo (control group, n=73). Plasma levels of high sensitivity C-reactive protein (hs-CRP) and soluble tumor necrosis factor-receptors 1 and 2 (sTNF-Rs 1 and 2) were measured at the start and end of intervention. EPA concentrations in the total RBC phospholipid fraction significantly increased by 79% in the EPA group at the end of the study, and they changed very little in the control group (+0.68%). The inflammatory markers did not change in either group. It is likely that fish oil does not change hs-CRP or sTNF-Rs 1 or 2 in subjects without active inflammation.