Oxidative Stability Research Articles

Cryoprotective effect of magnetic field-assisted freezing in combination with curdlan on myofibrillar protein of Litopenaeus vannamei: Oxidative aggregation, protein structure and thermal stability

To counteract the negative effects of conventional freezing methods on frozen surimi products, the present study investigated the effects of magnetic field (MF) freezing in combination with different amounts of curdlan (CUR) on oxidative denaturation, structural alterations, and thermal stability of myofibrillar protein (MP) in shrimp surimi. The results indicated that the intervention of magnetic fields alone improved the quality of frozen muscle proteins. Under the dual intervention of magnetic field-assisted freezing and CUR, small ice crystals formed with MF6 treatment resulted in significantly lower solubility, turbidity, and mean particle size than the control group (p < 0.05). Moreover, the oxidation of MP was also significantly slowed down by inhibiting the formation of hydrophobic groups and carbonyl groups, maintaining a high content of sulfhydryl groups. MF6 also exhibited a high Ca2+-ATPase activity. The α-helix content, the increase in fluorescence intensity under this condition also tend to make the secondary and tertiary structures of myofibrillar protein more stable. Meanwhile, electrophoretic profiles and CLSM showed that this condition maintains the integrity of the MP. In addition, the MF6 samples also had high protein thermal stability. However, excess CUR reduces the excellence of MP cryoprotection. As a result, MF6 has better protection and improvement effects on protein function, structure and thermal stability, and CUR was also found to have the potential for cryoprotectant development.

Uncovering the Crucial Role of Chelating Structures in Cyano-Alkyl-Phosphate Electrolytes for High-Voltage Lithium Metal Batteries.

The inferior oxidative stability of commercial carbonate electrolytes and overgrowth of the electrode-electrolyte interphase (EEI) have largely hindered the development of high-voltage lithium metal batteries. In this study, these challenges are addressed by designing Li+-solvent chelating solvation structures to inhibit solvent decomposition using cyano-alkyl-phosphate as a demonstration. Theoretical and experimental studies confirm that the -P═O and -C≡N groups within diethyl (2-cyanethyl) phosphonate exhibit a comparable ability to coordinate with Li+, facilitating the formation of seven-membered chelating structures. This unique solvation structure contributes to the formation of anion-derived inorganic-rich EEI with high stability and robustness, hindering the further decomposition of the electrolyte. Additionally, the cyano group has a strong complexation with the transition metal (TM) in the cathode to inhibit TM dissolution, thereby ensuring the structural stability of the cathode particle. Utilizing this special chelating structure, the designed electrolyte demonstrates favorable Li plating/stripping reversibility and promising oxidative stability in high-voltage batteries. Consequently, the LiNi0.8Co0.1Mn0.1O2 (NCM811) cathode exhibits a high capacity retention (90%) after operating 300 cycles. Under harsh testing conditions, the 4.6 V Li||NCM811 pouch cell with a capacity of 1.4 Ah (∼295 Wh kg-1 based on the total mass of the cell) retains 70% capacity after 80 cycles. This work provides new insights into the correlation between the solvation structure and oxidative stability of electrolytes, contributing significantly to the advancement of high-voltage lithium metal batteries.

Synergistic effects evaluation of jabuticaba and strawberry extracts on oxidative stability of pork burgers

This study aimed to verify whether the combined application of jabuticaba and strawberry extracts at five different concentrations could enhance oxidative stability and microbiological quality of pork burgers over 12 days of storage at 4 °C. The anthocyanins in these extracts were quantified by HPLC-DAD and identified by LC-MS/MS. Pelargonidin-3-glucoside was highlighted as the predominant anthocyanin in jabuticaba extract, while cyanidin-3-glucoside was the main constituent in strawberry extract. The extracts did not exhibit antimicrobial activity but demonstrated significant antioxidant activity. The treatment with the 0.75:0.25 (jabuticaba:strawberry extract) level showed a pH evolution during storage similar to the control (without extract). Additionally, the combination of jabuticaba and strawberry extracts, particularly at the 75:25 levels, indicated lower TBARS values, characterized by the decreased presence of rancid aroma at the end of the storage period. This extract combination level also preserved the burgers' color, evidenced by the lower ΔE values during storage.

Cold Plasma Technology: A Sustainable Approach to Milk Preservation by Reducing Pathogens and Enhancing Oxidative Stability

Cold Plasma Technology: A Sustainable Approach to Milk Preservation by Reducing Pathogens and Enhancing Oxidative Stability

Designing Isocyanate‐Containing Elastomeric Electrolytes for Antioxidative Interphases in 4.7 V Solid‐State Lithium Metal Batteries

AbstractTo facilitate the use of solid polymer electrolytes (SPEs) with high‐nickel (Ni) cathodes in high‐voltage lithium (Li) metal batteries (LMBs), it is crucial to address the challenges of low oxidative stability and the formation of vulnerable interphases. In this study, isocyanate groups (−N═C═O) are incorporated to develop an SPE with a bi‐continuous structure, consisting of elastomeric and plastic crystal phases. This rationally designed SPE exhibits high ionic conductivity (0.9 × 10−3 S cm−1 at 25 °C), excellent elasticity (elongation at break of 330%), and enhanced oxidative stability (over 4.8 V vs. Li/Li⁺). A full cell, incorporating this SPE with a thin Li foil of 40 µm, and a high‐Ni LiNi0.8Co0.1Mn0.1O2 (NCM811) cathode operating at 4.7 V vs. Li/Li⁺, demonstrates excellent cyclability, retaining 70% of its initial capacity after 200 cycles under a high C‐rate of 1C at 25 °C. The extended cycling of isocyanate‐containing SPE at 4.7 V vs. Li/Li⁺ is attributed to robust and compact inorganic‐rich interphases enabled by antioxidative −N−C═O components, as well as uniform Li deposition attributed to the bi‐continuous structured SPE. This study suggests that the isocyanate‐containing SPE system is a promising candidate for high‐voltage solid‐state LMBs by constructing stable interphases.

Effects of polyphenols from Tasmannia lanceolata on structural, emulsifying, and antioxidant properties of pea protein

The effects of polyphenols from Tasmanian pepper (Tasmannia Lanceolata) leaf and berry on the functional properties of pea protein were investigated in flaxseed oil-in-water emulsions. Phenolic acids and flavonols in Tasmanian pepper leaf with smaller molecular weights led to stronger non-covalent interactions with pea protein, while anthocyanins from Tasmanian pepper berry induced protein aggregation under acidic condition and co-existed with proteins in neutral and alkaline conditions. The total phenolic content was significantly increased with incorporation of polyphenols from Tasmanian pepper leaf (334.94–445.92 μg/mL) and berry (72.89–153.03 μg/mL) to pea protein (4.19–15.59 μg/mL). The oxidative stability of emulsions at pH 3 and 7 was enhanced, reducing TBARS value from 1.54 to 2.68 mg MDA/kg in pea protein to 0.56–0.85 mg MDA/kg after 2 weeks storage. These findings illustrated the distinct interactions between pea protein and different polyphenols from Tasmanian pepper leaf and berry to enhance the antioxidant capacity of pea protein.

Influence of cation exchange resin-treated thermovinified red wines on the oxidative stability and colour of rosé sparkling wines produced by blending

This study investigates the effect of using cation exchange resins in a red wine obtained by flash détente thermovinification on the oxidative stability of red wines and rosé sparkling wines obtained by blending the resin-treated red wine with white wine. The results show that reducing the pH of thermovinified red wines by cation exchange improves their oxidative stability and increases the intensity of the red colour, although it reduces the concentration of total anthocyanins. The analysis of metals in the wines indicates a general reduction of cations with the use of resins, which may contribute to the oxidative stability of the wines. In addition, rosé sparkling wines produced from these lower pH red wines showed greater oxidative stability over 6 months and in a forced oxidation test. These results have significant implications for the wine industry, offering new strategies to improve the production of rosé sparkling wines, which are increasingly appreciated by the market.

Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes

AbstractUnsaturated triacylglycerols (TAGs) are stored in natural droplets called oleosomes in seeds. The storage in oleosomes was suggested to increase TAGs' oxidative stability. In this study, we tested the oxidative stability of TAGs in rapeseed oleosomes and compared it with the one of TAGs stored as bulk oils or incorporated into oil‐in‐water emulsions stabilized by rapeseed lecithin. Oleosome oil‐in‐water emulsions (Фoil = 0.1) were created and stored along with the bulk oils and lecithin emulsions for 63 days at 40°C. The TAGs in oleosomes were more oxidatively stable than in the bulk oils and lecithin emulsions, as indicated by the 17‐day longer lag phase and a 1.6–1.8 times slower maximal hydroperoxide formation compared to the bulk oils and lecithin emulsions. Moreover, we made the first steps towards understanding the high stability of TAGs in oleosomes by monitoring the consumption of oleosome‐associated antioxidants (tocopherols and carotenoids). Using oleosome extracts could be a strategy to retard TAGs oxidation in oil‐in‐water emulsions.

Insight into Pelargonium odoratissimum Essential Oil Preservative Properties Effect on Ground Beef.

Pelargonium plants are very popular and well-known for their essential oils (EOs), which are used for medicinal purposes and in food. This study focused on the EO of Pelargonium odoratissimum. First, its composition and antioxidant and antimicrobial activity were evaluated, and finally, its efficacy as a natural preservative in ground beef was tested. The main EO constituents were citronellol (40.0%), nerol (15.3%), and citronellyl formate (12.6%). The antibacterial activity of POEO showed that Enterococcus faecalis ATCC 29212 was the most susceptible strain compared to the other eight strains tested. The antioxidant activity, as measured by the DPPH assay, showed a dose-dependent effect with an IC50 comparable to the standard used, gallic acid. Aerobic plate count, psychotropic bacteria, and Enterobacteriaceae, including Salmonella, were reduced by the addition of Pelargonium odoratissimum essential oils. The oxidative stability was significantly improved compared to the untreated sample. Additionally, the results for metmyoglobin demonstrated a notable preservative effect on sensory properties, including appearance, odor, color, and overall acceptability. The ability to discriminate between all samples and correlate protein and lipid oxidation processes, microbiological characteristics, and sensory measurements was made possible by principal component analysis and heat maps. This research shows the potential benefits of using POEO in the preservation of ground beef by effectively extending shelf life and improving product safety.

Physicochemical Characterization and Thermodynamic Analysis of Avocado Oil Enhanced with Haematococcus pluvialis Extract

The consumption of fatty acids offers significant health benefits; however, they are prone to degradation by environmental factors. One method to preserve these fatty acids is the addition of synthetic antioxidants. This study focuses on the determination of peroxide and MDA formation rates at temperatures of 25 °C, 45 °C, and 65 °C. The oxidative stability of cold-pressed avocado oil was evaluated using pure astaxanthin, TBHQ, and H. pluvialis extract at concentrations of 100, 500, and 1000 ppm. Kinetic models and thermodynamic analysis were applied to determine the oxidation rate and compare the antioxidant effects of H. pluvialis extract with astaxanthin and TBHQ. The Arrhenius model was used to estimate activation energy (Ea), enthalpy, entropy, and free energy. Avocado oil with 500 ppm of H. pluvialis extract showed antioxidant effects comparable to TBHQ and pure astaxanthin. The activation energy of plain avocado oil was 40.47 kJ mol−1, while with H. pluvialis extract, it was 54.35 kJ mol−1. These findings suggest that H. pluvialis extract offers effective antioxidant properties and could serve as a natural alternative to synthetic antioxidants in food applications, despite the limitations of unprotected astaxanthin.

Sub-Ambient Performance of Potassium Sarcosinate for Direct Air Capture Applications: CO2 Flux and Viscosity Measurements

Absorption based direct air capture (DAC) technologies have garnered significant interest in recent years due to their scalability, competitive regeneration energy requirements, and low susceptibility to degradation. One of the key advantages of DAC lies in its flexible siting options and the potential to utilize low-value land. However, most of the research in this field has been focused on ambient climate zones (T > 20 °C), overlooking sub-ambient (−30 °C < T < 20 °C) regions, which comprise approximately 70 % of the Earth’s surface. To fully realize the potential of DAC, it is essential to understand how DAC solvents perform in these sub-ambient conditions before any large-scale deployment can be considered. Among DAC solvents of interest, potassium sarcosinate (K-SAR) has emerged as a promising candidate due to its high CO2 capacity, fast uptake kinetics, compatibility with contactor packing materials, low volatility, good thermal and oxidative stability, and competitive regeneration energy requirements compared to current industry standards. This paper characterizes the CO2 flux and viscosity of K-SAR at sub-ambient conditions and explores the potential of using ethylene glycol and triethylene glycol as additives to prevent solvent freezing in DAC applications. For 1 M K-SAR, the CO2 flux ranges between 1.3 × 10-5 and 8.0 × 10-5 mol m−2 s−1 across a temperature range of −5 °C to 45 °C. Ethylene glycol is shown to effectively suppress the freezing point of K-SAR below −30 °C with volumetric loadings of the additive as low as 0.1. A reaction model was developed to predict the CO2 flux for 1 M K-SAR at different temperatures, demonstrating good agreement between experimental and theoretical fluxes.

Advanced High-Voltage Electrolyte Design Using Poly(ethylene Oxide) and High-Concentration Ionic Liquids for All-Solid-State Lithium-Metal Batteries.

Poly(ethylene oxide) (PEO)-based solid polymer electrolytes (SPEs) are among the most promising materials for solid-state lithium metal batteries (LMBs) due to their inherent safety advantages; however, they suffer from insufficient room-temperature ionic conductivity (up to 10-6 S cm-1) and limited oxidation stability (<4 V). In this study, a novel "polymer-in-high-concentrated ionic liquid (IL)" (PiHCIL) electrolyte composed of PEO, N-propyl-N-methylpyrrolidinium bis(fluorosulfonyl) imide (C3mpyrFSI) IL, and LiFSI is designed. The EO/[Li/IL] ratio has been widely varied, and physical and electrochemical properties have been explored. The Li-coordination and solvation structure has been explored through Fourier-transform infrared spectroscopy and solid-state magic-angle spinning nuclear magnetic resonance. The newly designed electrolyte provides a promisingly high oxidative stability of 5.1 V and offers high ambient temperature ionic conductivity of 5.6 × 10-4 S cm-1 at 30 °C. Li|Li symmetric cell cycling shows very stable and reversible cycling of Li metal over 100 cycles and a smooth dendrite-free deposition morphology. All-solid-state cells using a composite lithium iron phosphate cathode exhibit promising cycling with 99.2% capacity retention at a C/5 rate over 100 cycles. Therefore, the novel approach of PiHCIL enables a new pathway to design high-performing SPEs for high-energy-density all-solid-state LMBs.

Experimental and numerical analysis to enhance the thermodynamic properties and biofuel stability: Sapindus mukorossi

ABSTRACT Microscale additives face challenges like sedimentation, conglomeration, and uneven size distribution, which can adversely impact biodiesel stability and thermochemical properties. This study investigates the stability and thermochemical properties of magnesium-doped calcium oxide (MdC) in Sapindus mukkarosi (SMBD25) biodiesel emulsified with antioxidants SPAN80 (SP80) and TWEEN80 (TW80) at different concentrations. 9 sets of experiments were carried out with the L9 OA as per the design matrix. Minitab 16 software was used to simplify the analysis of the results using the Taguchi method. Also, this research encompassed a comprehensive investigation by employing GCFID, SEM and XRD techniques. From the results, the heating value and cetane number for SMBD25 + 30 mg/L MdC + 30 mg/L TW80 + 30 mg/L SP80, surfactant and dispersant (1:1 ratio) biodiesel blend is improved. The enhanced absorbance and reduced transmittance for SMBD25 + 30 mg/L MdC + 30 mg/L TN80 + 30 mg/L SP80 were estimated to be 4.63 and 0.53%, respectively, while the heating value and cetane number were calculated to be 42.13 MJ/kg and 56, respectively. The Taguchi method revealed that SMBD27.8, 34ppm nanocatalyst, and 24ppm dispersant were optimum process parameters. The biodiesel blend is highly effective (71.18%) in controlling the optimal biodiesel thermochemical properties, followed by the dispersant (19.55%).

Porous and B‐site Substituted Y2[Mn0.2Ru0.8]2O7 Pyrochlore for Boosting Acidic Water Oxidation Activity and Stability

Boosting the reaction stability without sacrificing the activity and cost is extremely important but full of challenging for the RuO2‐based oxygen evolution catalysts. Herein, porous and B‐site substituted Y2[Mn0.2Ru0.8]2O7 (p‐Y2[Mn0.2Ru0.8]2O7) pyrochlore toward oxygen evolution reaction is innovatively synthesized. The formed meso/macro‐porous structure can increase the specific surface area and corresponding active sites, meanwhile, Mn‐substitution can modulate the electronic structure, stabilize the morphology, and reduce the dosage of Ru species. Excitingly, the p‐Y2[Mn0.2Ru0.8]2O7 performs 50 h stable operation, significantly outperforming the commercial RuO2(CM) counterpart with less than 2 h life. Furthermore, the required overpotential to achieve 10 mA cm‐2 is only 266 mV, accompanied with favorable reaction kinetics and catalyst utilization.

The complex coacervation of gum Arabic and krill protein isolate and their application for Antarctic krill oil encapsulation

Antarctic krill oil (AKO) possesses potent bioactivities but has limited applications in the food industry due to its poor stability, strong off-flavor, and low bioavailability of contained astaxanthin. In this study, Antarctic krill protein isolate (AKPI) was separated from processing by-product of krill and utilized as a novel wall material via complexing it with gum Arabic (GA) to improve the limitations of AKO. The strong complex coacervation reaction between AKPI and GA was occurred at the pH of 3.8 and the ratioAKPI-to-GA of 3:1, while electrostatic interaction and hydrogen-bond interaction were determined to be the main driving forces of such reaction. The ratiowall-to-core was confirmed as 1:0.75 after comprehensively assessing the effect of AKO content on the various properties of AKPI-GA coacervated microcapsules, while the wall material concentration and pH were optimized at 1 % and 3.8, respectively. The obtained solid AKO microcapsules exhibited the encapsulation efficiency of 80.22 %. AKPI-GA coacervated microcapsules extremely masked the odor of AKO and achieved the controlled-release of AKO in the gastrointestinal tract. Meanwhile, the encapsulated AKO displayed higher astaxanthin retention and oxidative stability compared with non-encapsulated AKO during storage.

Surface engineering of Q235 carbon steel through a superamphiphobic composite coating enabling robust corrosion resistance and antifouling

Developing an efficient strategy to ensure the resistance of corrosion on Q235 carbon steel from liquid-based contaminants is a challenging work. Although superhydrophobic and superamphiphobic coatings have been fabricated, their susceptibility to oily liquids and poor mechanical robustness still limits their ability to tackle corrosion. Herein, the synthesis and fabrication of a new robust superamphiphobic nanocomposite was presented by combining the reinforcement properties of silicon oxide and the mechanical and thermal stability of zinc oxide into a polytetrafluoroethylene polymer matrix via a colloidal homogenization route. The newly developed composite exhibits a hierarchical bumpy structure, leading to excellent water and oil repellent properties. Importantly, the composite possesses a robust mechanical stability to sandpaper abrasion over a distance of 2000 cm under a 100 g load and a stronger adhesion to substrate. As a result, Q235 coated with this composite exhibits an excellent corrosion resistance in saline water for up to 120 days, and a good self-cleaning and antifouling abilities in most corrosive media. This finding reveals a new pathway for resisting the corrosion attacks on Q235 carbon steel and thereby rendering this strategy with practical application in industrial and marine settings.

Assessment of the impact of microwave roasting on nutrient content, lipid profile, and oxidative stability of pomegranate seed oil

The pomegranate, Punica granatum L. (Punicaceae), stands as one of the most widely employed oils in the cosmetic industry. However, due to its higher content of conjugated linoleic acid, its susceptibility to oxidation is a major challenge, with the most prominent being punicic acid. This study aimed to evaluate the effects of traditional roasting in a microwave on the lipid content, nutritional value, and oxidative stability of Moroccan pomegranate seed oil. The findings indicated a rise in the amount of oil after 15 min of roasting at 650 W, the amount of oil rose from 27.03 to 30.10 (g/100 g). However, the protein content, UV absorbance values, iodine, and saponification values were not significantly affected by a longer roasting time. The peroxide value increases with roasting (1.00 to 5.00 M.eq. O2/kg oil). The roasting process under 350 W did not significantly alter the fatty acid composition. The total tocopherol content exhibits a decrease with increasing roasting time and power, ranging from 333.36 mg/100 g for unroasted seeds to 316.84 mg/100 g for seeds roasted under the conditions of 650 W for 15 min. The roasting process has proven to be critical for the immediate and long-term preservation of the nutritional and physico-chemical properties of pomegranate seed oil.

Synthesis, Properties, and Techno-economic Analysis of Highly Stable Biotransformer Oil Derived from Transesterification of Palm Oil Methyl Esters and Ditrimethylolpropane.

Currently, biotransformer oil (BTO) is in high demand due to the increasing level of electrical power consumption and environmental policy. Hence, this research aimed to prepare a highly stable BTO via basic transesterification of palm oil methyl ester (POME) and ditrimethylolpropane (Di-TMP) catalyzed by sodium methoxide (NaOCH3). Under the optimal conditions (POME/Di-TMP molar ratio = 5.0/1.0, NaOCH3 loading = 8 mol % based on the Di-TMP content under 3.5 mbar, and 300 rpm at 160 °C for 2 h), the POME conversion level and POME-Di-TMPTTE selectivity reached 90.3% and 96.6%, respectively. The obtained BTO with a high POME-Di-TMPTTE portion exhibited greater oxidation stability with a higher flash point and breakdown voltage in accordance with the IEC 62770 specification. A techno-economic analysis revealed the possibility of POME-Di-TMPTTE as a commercial BTO for its competitive cost and profit based on the current commercial price of BTO.

Lesser mealworm (Alphitobius diaperinus) protein concentrate conjugated with tannic acid improves the oxidative stability of W1/O/W2 emulsions loaded with beet by-product extract and linseed oil

For improving the oxidative stability of a polyunsaturated oil, we co-encapsulated polyphenols from a concentrated beet by-product extract (CEB) with linseed oil using W1/O/W2 emulsions produced through emulsification with dynamic membranes of tunable pore size (DMTS), a low-energy high-throughput emulsification technology. Emulsions were stabilized with lesser mealworm protein concentrate (LMPC) and with an LMPC-derived antioxidant emulsifier (LMPC conjugated to tannic acid (LMPC-TA)). Regarding productivity, values of transmembrane flux were high (above 100 m3 m−2 h−1), and of industrial interest. Regardless of the protein used, emulsions showed an encapsulation efficiency higher than 67.5 %, while droplet size (D4,3) was below 8.28 μm. All emulsions were physically stable for 16 days at 4 °C, while at 25 °C, those stabilized with LMPC-TA had a less pronounced increase in D4,3. In all cases, emulsions containing CEB and LMPC-TA inhibited oil oxidation, increasing the shelf life of the emulsions.

Origanum majorana L. as Flavoring Agent: Impact on Quality Indices, Stability, and Volatile and Phenolic Profiles of Extra Virgin Olive Oil (EVOO).

The flavoring of olive oils with aromatic plants is commonly used to enrich the oils with aromatic and antioxidant compounds. Origanum majorana L. was applied as a flavoring agent for extra virgin olive oil (EVOO), at concentrations of 20 g L-1 and 40 g L-1, via ultrasound-assisted maceration. The aim of this study was to evaluate the impact of flavoring on the EVOOs' quality indices, oxidative stability, and antioxidant, antiradical and antifungal activities, as well as on the oils' volatile and phenolic profile. The flavored EVOO maintained the quality indices (free fatty acids, peroxide value, extinction coefficients) below the maximum permitted levels, whereas the addition of marjoram enhanced the oxidative stability, the levels of chlorophyll and b-carotene and the total phenolic content. The incorporation of marjoram into the EVOO did not have a significant impact on the antioxidant and antiradical activities. Concerning the antifungal activity, no Zygosaccharomyces bailli cell growth was observed for two weeks in a mayonnaise prepared with the flavored EVOO at a 40 g L-1 concentration. SPME-GC-MS analysis revealed the presence of 11 terpene compounds (hydrocarbon and oxygenated monoterpenes) that had migrated from marjoram in the flavored EVOO. Twenty-one phenolic compounds were tentatively characterized by LC-QToF-MS in the EVOO samples; however, hesperetin and p-coumaric acid, originating from marjoram, were only detected in the flavored EVOO.