Reduced Lipid Oxidation Research Articles

Eicosapentaenoic acid (EPA) combined with high-intensity statins reduce lipid oxidation in model membranes compared to docosahexaenoic acid (DHA)

Background and Aims : Lipid oxidation leads to endothelial dysfunction and promotes foam cell formation during atherogenesis. Treatment with icosapent ethyl, a formulation of highly-purified omega-3 fatty acid (O3FA) EPA, reduced cardiovascular (CV) events in REDUCE-IT unlike trials using DHA-containing formulations in statin-treated patients. We compared the effects of EPA and DHA on lipid oxidation in membranes in combination with high-intensity statins.

The Effect of Berry Pomace on Quality Changes of Beef Patties during Refrigerated Storage

This study aims to evaluate the ability of raspberry and blackberry pomace to inhibit lipid oxidation and prolong the refrigerated storage of beef patties. Berry pomace was incorporated into beef patties at the concentration of 1, 3, and 5%. Packed patties were stored for 9 days at 4 °C temperature and the quality of the meat was evaluated on the 0, 3rd, 6th, and 9th day. The natural mass loss during storage, the pH as well as the lipid oxidation were evaluated by thiobarbituric acid-reactive substance (TBARS) method. GC was used to determine the amount of fatty acids and e-nose, based on ultrafast gas chromatography, was used for the determination of volatile organic compounds in beef patties before and after the storage. The highest mass loss during refrigerated storage was observed in the control beef patties, while the berry pomace absorbed water and reduced the loss. The pomace additive influenced the decrease in the patties pH during the storage. Berry pomace can be very effective in relation to lipid oxidation, and as little as 1% of berry pomace influenced the decrease in the TBAR’s values in the patties stored for nine days by 3.06 and 2.42 times, depending on the pomace compared to the control patties. The use of berry pomace in meat products can reduce lipid oxidation, increase their fiber content and act as a thickener, as well as contribute to the usage of agri-food by-products.

Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage.

This study investigated the phenolic composition of clove powder extract (CPE), determined by high-pressure liquid chromatography, as well as the effect of the clove powder (CP) concentration (0, 2, 4, and 6%) on the quality of beef burgers during 21 days of cold storage at 4 °C. The CPE contained a high amount of total phenolic content (455.8 mg Gallic acid equivalent/g) and total flavonoid content (100.4 mg catechin equivalent/g), and it exhibited high DPPH antioxidant scavenging activity (83.9%). Gallic acid, catechol, and protocatechuic acid were the highest phenolic acids (762.6, 635.8, and 544.9 mg/100 g, respectively), and quercetin and catechin were the highest flavonoid acids (1703.1 and 1065.1 mg/100 g, respectively). Additionally, the CPE inhibited the growth of both Gram-positive and Gram-negative bacteria effectively at 100 μg/disc. The addition of the CP had no discernible influence on the pH of the meat patties. The addition of CP at 4 and 6% increased the phenolic content and antioxidant activity of the beef patties, which consequently resulted in reduced lipid oxidation and microbial spoilage throughout the storage period. Furthermore, the CP significantly (p ≤ 0.05) improved the beef burger cooking characteristics (cooking yield, fat retention, moisture retention, and shrinkage). Additionally, the sensory acceptability was higher (p ≤ 0.05) for the burgers that contained 2% and 4% CP compared with the other treatments. In conclusion, the bioactive compounds in CP can extend the shelf life and improve the safety of beef burgers.

Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea).

Ultrasound-assisted freezing (UAF) has been proved to be a new technology to improve the quality of frozen foods. Frequency is an important parameter affecting UAF result. This study was to investigate the effects of single-, dual- and multi-frequency UAF on muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea), providing reference for the application of multi-frequency UAF in frozen foods. Multi-frequency UAF increased the freezing rate and had lower thawing loss, thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) value, and higher immobilized water content. Multi-frequency UAF had lower carbonyl, higher sulfhydryl content, and more stable myofibrillar protein secondary and tertiary structures. Confocal laser scanning microscopy (CLSM) indicated that the filamentous polymer in muscle fibrin solution with multi-frequency UAF was transformed into more evenly distributed units. In general, multi-frequency UAF significantly improved the freezing rate, reduced lipid oxidation, and maintained the myofibrillar structure.

PILATES METHOD IMPROVES PHYSICAL CAPACITY AND ANTI-OXIDATIVE SYSTEM IN ELDERLY WOMEN

Objective: The decline in physical capacity in humans occurs as a consequence of ageing. It is well established that oxidative mechanisms play a role in ageing process, leading to oxidative accumulation in tissue damage. Regular physical exercise can minimize the physiological changes that occur during aging and also contribute to improving the individual’s health and well-being. The aim of the present study is to verify the effects of resistance physical training on oxidative damage and physical capacity in elderly women who practice Pilates (P) or Strength Training (ST). Design and method: Elderly volunteer were evaluated and divided into P (68 ± 4 years age) or ST (66 ± 3 years age) groups (n = 20 per group), according to individual choice for the modality. The training protocol (moderate intensity) lasted 12 weeks, with 2 sessions of 60 minutes per week. All volunteers underwent dual-energy x-ray absorptiometry (DXA) and handgrip strength (HGS) for physical and functional assessment. Blood sample was collected for the analysis of oxidative stress markers (TBARS, Carbonilated proteins, NOX and SOD activities and Frap). Results: The results show that resistance exercises in P and ST modalities are effective in inducing changes in physical composition (body weight, fat percentage and bone density did not change). On the other hand, ST was effective in reducing fat mass in upper and lower limbs and increasing HGS (+40%), while P increased lean mass in limbs and trunk. Pilates method was more efficient in increasing muscle mass throughout the body, while strength training was more efficient in allowing fat loss. Finally, Pilates method was effective in increasing SOD activity (+20%), reducing protein oxidation (17%). On the other hand, strength training implemented an increase in the antioxidant system at the end of the ROS production cascade, which seems not to have been effective in reducing lipid oxidation (Frap increased 37%, while TBARS and NOX maintained 50% and 30% higher compared to Pilates, respectively). Conclusions: The results allow us to conclude that Pilates method, for a period of 12 weeks, is effective in bringing anti-oxidative capacity and in the quality of life of sedentary elderly women.

Effects of Sodium Alginate Edible Coating with Cinnamon Essential Oil Nanocapsules and Nisin on Quality and Shelf Life of Beef Slices during Refrigeration

The effects of a new edible sodium alginate (SA) coating incorporating cinnamon essential oil nanocapsules (CEO-NPs) and nisin were investigated with beef slices in refrigerated storage for 15 days. All beef samples were analyzed for physicochemical properties (pH, weight loss, and total volatile base nitrogen) and antimicrobial activity against total bacteria. Changes in color parameters and sensory attributes of all beef samples also were evaluated. Incorporation of the complex of CEO-NPs and nisin into the SA coating retarded the growth of microorganisms and reduced lipid oxidation, as determined by pH, total volatile base nitrogen, and total bacteria counts. This treatment also extended the shelf life of beef slices to 15 days. The SA coating with CEO-NPs and nisin significantly reduced weight loss and improved color, odor, texture, and purge quality of the beef samples. These results suggest that treatment with the SA coating enriched with CEO-NPs and nisin can significantly retard the deterioration of beef slices, and the complex of CEO-NPs and nisin can improve antioxidant, antibacterial, and sensory properties of the SA coating. This new edible coating could be useful for preserving beef slices.

Inhibition of the fishy odor from boiled crab meatballs during storage via novel combination of radio frequency and carbon dots

Use of combination of radio frequency (RF) and carbon dots (CDs) was performed to pasteurize and reduce the fishy odor from boiled crab meatballs during storage. Due to the best pasteurization effect and relatively short treatment time, CDs combined RF heating for 30 min (CDRF30) was selected as the optimal CDRF treatment. The efficacy of CDRF30 was evaluated and compared to those of CDs treatment and high pressure steam (HPS) treatment. After stored for 15 days at 4 °C, the trimethylamine (TMA) concentration in CDRF30 group (80.95 μg/kg) was remarkably lower than those in control and CDs group; the total concentration of pentanal, hexanal, heptanal, and decanal (200.99 μg/kg), which were contributed to fishy odor in CDRF30 group were remarkably lower than those in control group, CDs group and HPS group. The results indicated that CDRF treated for 30 min can be a new pasteurization method for inhibiting the formation of fishy odor from boiled crab meatballs during refrigerated storage. • CDs combined RF heating for 30 min (CDRF30) was the optimal CDRF treatment. • CDRF30 can reduce the colony forming units in boiled crab meatballs. • CDRF30 can reduce lipid oxidation in boiled crab meatballs during storage. • CDRF30 can inhibit the production of fishy odor from boiled crab meatballs during storage.

Effect of addition of different citrus juice on the quality of se'i made from the meat of cull Bali cows with different body condition scores

Various attempts are required to improve the quality of se’i as a traditional beef processed product from The Province of East Nusa Tenggara, Indonesia, since the raw beef commonly used is from thin cull Bali cows. Using raw beef from fatter cows may improve the quality of se’i, but the addition of organic acids such as different citric juices may also improve the quality of se’i. This research aimed to evaluate the quality of se’i processed from beef of cull Bali cows with different body condition scores (BCS) and added citrus juice (CJ) during marination to improve aroma, reduce lipid oxidation and bac-terial contamination. A completely randomized design (CRD) with a 3 x 3 factorial arrangement was assigned in this study. The first factor was the BCS of the cull cow i.e., BCS2, BCS3, and BCS4. The second factor was citrus juice, i.e. no citrus juice as control (NC), Lime juice (LJ), and Kaffir lime juice (KLJ). Results showed that the addition of KLJ improved the aroma and acceptability of se’i, but the addition of LJ failed to improve those parameters in BCS 2. In all BCS, the addition of lime or kaffir lime juice reduced the pH, residual nitrite, lipid oxidation, and the total plate count (TPC). How-ever, in BCS 4 only KLJ reduced the pH but it did not reduce the residual nitrite. In conclusion, the addition of KLJ was more effective to improve the sensory value of se’i, particularly when it was made from thin cull Bali cows (BCS 2). Meanwhile, to improve the shelf-life and the food safety of se’i as indicated by the ability to reduce the residual nitrite and thiobarbituric acid-reactive substances (TBARS) in Se'I, the addition of LJ proven to be more effective than KLJ. To produce the highest qual-ity of se’i, it is suggested to process beef from fat cull Bali cows (BCS 4) with the addition of lime juice for best sensory quality or with the addition of lime juice for longer shelf-life and minimum bac-terial contamination.

Glochidion wallichianum Leaf Extract as a Natural Antioxidant in Sausage Model System.

This study highlighted the role of an 80% ethanolic Mon-Pu (Glochidion wallichianum) leaf extract (MPE), a novel natural antioxidative ingredient, in controlling the oxidative stability and physicochemical properties of a cooked sausage model system (SMS). MPE had a total extractable phenolic content of 16 mg/100 g, with DPPH● scavenging activity, ABTS●+ scavenging activity, and ferric reducing antioxidant power of 2.3, 1.9, and 1.2 mmole Trolox equivalents (TE)/g, respectively. The effects of different concentrations of MPE (0.01–10%, w/w) formulated into SMS on lipid oxidation, protein oxidation, and discoloration were compared to synthetic butylated hydroxyl toluene (BHT; 0.003%, w/w) and a control (without antioxidant). The peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and protein carbonyl contents of SMS tended to increase with increasing MPE concentration (p < 0.05), indicating that high MPE excipient has a pro-oxidative effect. The lowest lipid oxidation (PV and TBARS) and protein carbonyl contents were observed when 0.01% MPE was used to treat SMS (p < 0.05), which was comparable or even greater than BHT-treated SMS. High concentrations (1–10%) of MPE incorporation led to increases in the discoloration of SMS (p < 0.05) with a negligible change in pH of SMS. The water exudate was reduced when MPE was incorporated into SMS compared to control (p < 0.05). Furthermore, MPE at 0.01% significantly reduced lipid oxidation in cooked EMS during refrigerated storage. According to the findings, a low amount of MPE, particularly at 0.01%, in a formulation could potentially maintain the oxidative stability and physicochemical qualities of cooked SMS that are comparable to or better than synthetic BHT.

Spirulina platensis protein hydrolysates: Techno-functional, nutritional and antioxidant properties

In this study, pancreatin and pepsin (as gastrointestinal proteases) were used to obtain bioactive peptides from Spirulina platensis protein and the techno-functional and antioxidant characteristics of the produced peptides were evaluated. There was only a weak band in the molecular weight (Mw) range less than 10 KDa for the electrophoretogram of both hydrolyzed peptides. Pepsin hydrolysates (H-Pep) exhibited a higher degree of hydrolysis (16%) and antioxidant activity (IC50: 0.5 mg.mL) than pancreatin hydrolysates (H-Pan) (11% degree of hydrolysis and IC50:1.5 mg.mL). H-Pep and H-Pan significantly reduced lipid oxidation in emulsions (48% and 17%, respectively) as compared to native protein. Digested H-Pep hydrolysates retained their antioxidant activity, whose values were similar to the non-digested samples. The biocompatibility of the produced hydrolysates was indicated by the MTT test (as a colorimetric assay to assess cell viability). The amino acid profile results showed that H-Pep from Spirulina algae might be served as an interesting protein source for food products with good nutritional value as determined by quality index (1.1), amino acid score (67%), biological value (70%), and also good antioxidant and emulsifying activity.

Banana peels as a bioactive ingredient and its potential application in the food industry

• Banana peel is the source of bioactive compounds. • The mechanism of the chemical components of banana peel in combating various diseases or infections rationale further investigation. • Modification of processing conditions minimizes the antinutrient compound in the banana peel. • Banana peels show vast potential as a source of functional ingredients and packaging materials in food products. The use of agricultural by-products as a source of functional ingredients, particularly those from crop plants, has received great interest. Banana (Musa spp.) is a common food crop worldwide, but its peel, similar to other agricultural by-products, is often discarded. Banana peel has the potential to be transformed into functional foods because it is historically consumed as food and medicine in some regions of the world. Scope and approach : Current analysis recaps the nutritional characteristics, bioactive elements and potential health-promoting properties of banana peel and its utilisation in the food industry. Key Findings and Conclusion : The discoveries, particularly on the broad array of bioactive chemical constituents in peel and their related biological activities, seem to rationalise the proposed use of banana peel in several food industries. Banana peel is appreciated for its bioactive components, particularly the phenolic compounds. The major phenolic compounds found in the banana peel are grouped as flavonols, hydroxycinnamic acids, flavan-3-ols, and catecholamines. The incorporation of banana peel into food products enhanced the nutritional content, particularly the dietary fibre and phenolic content. It has been demonstrated that banana peel reduces lipid oxidation, particularly in meat-based products. Despite the nutrients offered by banana peels, this paper discusses the potential anti-nutrient content that must be addressed. From this review, banana peel shows great potential to be developed into beneficial functional foods and nutraceuticals. However, proper regulation and legalisation of bioactive enrichment of food products from the banana peel are required to ensure its safety for human consumption.

Unraveling inhibitory effects of Alpinia officinarum Hance and curcumin on methylimidazole and acrylamide in cookies and possible pathways revealed by electron paramagnetic resonance

The synchronous mitigative effects of Alpinia officinarum Hance (AOH) and curcumin on the generation of methylimidazole and acrylamide in cookies were investigated. Possible mechanisms related to quenching free radicals, reducing lipid oxidation and eliminating carbonyl intermediates were explored by electron paramagnetic resonance (EPR) and HPLC. The total methylimidazole and acrylamide contents raised with an increase in heating temperature and time, and reached a maximum at 200 °C for 11 min. AOH and curcumin reduced methylimidazole and acrylamide simultaneously; the maximum inhibition rates for methylimidazole and acrylamide were 51.55% (0.015% curcumin) and 73.66% (1.5% AOH). Alkyl free radicals and HO· were proved to be the critical free radicals for methylimidazole and acrylamide, AOH and curcumin quenched these radicals in a dose-dependent manner. The lipid oxidation, active carbonyl intermediates glyoxal, methylglyoxal, and acrylaldehyde were also reduced by AOH and curcumin simultaneously, which may be resulted from the quenching of free radicals.

Effect of nanocomposite alginate-based film incorporated with cumin essential oil and TiO2 nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef.

The environmental problems of synthetic plastics in food packaging have led researchers to synthesize biodegradable films. In this study, nanocomposite alginate‐based films containing TiO2 nanoparticles (1%) and cumin essential oil (CEO, 2%) were fabricated and the potential of these films to protect beef from chemical [pH, total volatile base nitrogen (TVBN), peroxide value, and thiobarbituric acid reactive substances (TBA)] and microbial [total viable count, Enterobacteriaceae, lactic acid bacteria, Listeria monocytogenes, and Pseudomonas spp.] spoilage was evaluated during 24 days of storage (4°C). The active films significantly induced the reduction in lipid oxidation, microbial growth, and TVBN values, improved the sensory attributes of treated samples, maintained the redness of meats for a longer time, and increased the shelf life of beef from 4 to 16 days. The results of this study showed that TiO2/CEO alginate‐based nanocomposite film has a great potential for application in meat and meat products.

Characterization of okara and rice bran and their application as fat substitutes in chicken nugget formulations

This study aimed to prepare and characterize chicken nugget formulations added with two agroindustrial byproducts, okara flour (OF) and rice bran (RB), as substitutes for chicken skin. The control formulation (F1) contained 8 wt% chicken skin, which was replaced with OF (F2), RB (F3), or a mixture of RB and OF in equal proportions (F4). OF and RB contained similar amounts of dietary fiber (∼30 g 100 g−1), but RB had the highest concentrations of lipids and antioxidant compounds and OF the highest content of proteins and polyunsaturated fatty acids (PUFAs). Addition of byproducts to chicken nugget formulations increased the contents of dietary fibers (100%), ashes (35%), and PUFAs (10%) while reducing the contents of lipids (35%), saturated fatty acids (10%), and cholesterol (40%). F4 had the highest phytosterol (0.24 g 100 g−1) and tocopherol (0.19 g 100 g−1) contents and a similar texture profile to F1. F4 had better sensory acceptance and higher purchase intention than F2 and F3, and the scores for appearance, juiciness and texture were similar between F1 and F4. OF and RB are promising fat replacers to improve the nutritional value and cooking properties of chicken nugget formulations, contributing to reducing lipid oxidation rates.

Blown film extrusion of PBAT/TPS/ZnO nanocomposites for shelf-life extension of meat packaging

Biodegradable polymers typically have inferior barrier properties compared to petroleum-based nonbiodegradable plastic. The addition of zinc oxide nanoparticles may enhance the functional properties of biodegradable packaging and extends the shelf life of packaged foods. Polybutylene adipate-co-terephthalate (PBAT) and thermoplastic starch (TPS) blended ZnO (1–5%) nanocomposite films were developed via blown extrusion for functional active meat packaging. The nanocomposite film morphology showed agglomeration of the nanoparticles, causing poor mechanical properties. Nanovoids formed at the interface between the polymer and nanoparticles, increasing permeability. Dispersion of ZnO nanofillers modified CO and C-O ester bonding in PBAT and increased hydrogen bonding with TPS. The interaction between ZnO and polymers increased the dispersion and reduced the agglomeration of nanoparticles. The highest ZnO content at 5% resulted in a stronger interaction between ZnO and TPS due to increased amorphous starch content, which improved homogeneous dispersion within the matrices, reducing nanoparticle size. The ZnO nanocomposite films reduced lipid oxidation and delayed microbial growth, resulting in a lower total viable count, lactic acid bacteria and yeast and mold in packaged pork meat. Higher ZnO concentrations from 3% showed microbial inhibitory effects. The growth of microorganisms was controlled by residual oxygen, morphology of the films and nanoparticle characteristics. The nanocomposite films effectively extended the shelf life by more than 3 days under refrigerated conditions.

Starch‐Based Coatings for Food Preservation: A Review

AbstractStarch‐based coatings (SC) are materials used to extend the shelf life and preserve the quality of foods during storage. Several approaches such as panning, fluidized bed, dipping, and spraying can be used to apply SC on foods. In general, SC are produced using gelatinized starch in water, in the presence of plasticizers, however, mixtures of starches with other macromolecules such as carbohydrates, proteins, and lipids also have been investigated aiming to manufacture SC with improved physicochemical properties. Recently, SC containing antioxidant and antimicrobial compounds have been used to reduce lipid oxidation, ripening, and microbial growth in foods. This review article focuses on the analysis of the state of the art available in the 10 last years and is related to the production and food application of SC. It is expected that this review can elucidate the recent trends of SC, encouraging future studies to expand the production and application of SC in the food sector.

Utilising waste from soybean processing as raw materials for the production of preparations with antioxidant properties, serving as natural food preservatives - A pilot study

Technologies for the production of protein hydrolysates from soybean bran, left over from the soy flour production process, have been designed. The influence of using various enzyme preparations on antioxidant activity and quality (zeta potential, free amino acid profile, sodium dodecyl sulfate polyacrylamide gel electrophoresis, total phenolic content) of soybean bran hydrolysates were assessed. It was found that regardless of the applied enzyme, the obtained hydrolysates were characterised by high antioxidant properties measured via the FRAP method and metal chelating activity (13.51–15.58 μM Trolox/mg and 93.5–95.15%), while the ability to scavenge free radicals, varies depending on the method of obtaining the hydrolysate. Hydrolysates acquired as a result of digestion with Alcalase were characterized by the highest content of protein and polyphenols, as well as high antioxidant properties. Therefore, they were used in further research as additives to minced meat. It has been stated that the protein hydrolysate produced from soybean bran, despite increasing the hardness of meat model products, cannot be used as an antioxidant agent, because it does not reduce lipid oxidation in meat. Careful analysis of its chemical structure and interactions with meat constituents is necessary to detect the exact cause of the pro-oxidative effect observed.

Hot-air impingement roast drying of beef jerky: Effect of relative humidity on quality attributes

To mitigate encrustation of beef jerky and improve quality during hot-air impingement roast drying (HIRD) process, the effect of different relative humidity (RH) conditions (NO (about 2.3%), 10%, 15%, 20%) at a constant roast drying temperature of 120 °C on “encrustation” thickness, cooking yield, microstructure, tenderness, color, myoglobin, lipid oxidation, flavor and sensory quality of beef jerky were explored. Results indicate that improving RH decreased the “encrustation” thickness of beef jerky significantly (p < 0.05) as the moisture distributed more evenly shown by magnetic resonance imaging analysis. Microstructure observation showed that the number of gaps between muscle bundles decreased and muscle bundles become plumper at both cores and edges of beef jerky with an increase of RH. Meanwhile, humidification could improve the color quality of beef jerky, decline the content of malondialdehyde (MDA) as well as enhance the flavor of beef jerky. The findings in this work indicate that humidification enhances the quality of beef jerky by alleviating surface encrustation, improving color, reducing lipid oxidation, and enhancing roast drying flavor during HIRD processing.

Antioxidative hydrolysates from corn gluten meal may effectively reduce lipid oxidation and inhibit HepG2 cancer cell growth

Peptides hydrolyzed from food proteins are potentially healthy antioxidants for food applications. In this study, corn gluten meal (CGM) was hydrolyzed by different enzymes to obtain antioxidative hydrolysates. The CGM hydrolysates using Neutrase was further fractionated through membrane ultrafiltration, and the medium sized fraction (F3, 3–5 kDa) exhibited promising antioxidant capacities as measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, ABTS scavenging activity, and metal ion (Fe 2+ ) chelating activity. Addition of the F3 fraction into an oil-in-water emulsion system greatly reduced the formation of primary and secondary oxidation products during 15 days incubation, with an average reduction of 82.17 and 90.71%, respectively. The F3 fraction also resulted in 49.17% reduction of lipid oxidation when added to ground pork at 1000 mg/kg. Peptide composition of the F3 fraction was further identified through RP-HPLC followed by MALDI-TOF/TOF MS analysis. The toxicity and anticancer performance of the F3 fraction was evaluated in a human hepatocarcinoma HepG2 cell line at 50 and 200 μg/mL for 6 days, resulting a significant growth inhibition by 64.2 and 71.6%, respectively. However, cell viability remained the same, indicating that the F3 peptides are not toxic for food applications as antioxidant additives. This study demonstrated that the corn gluten meal hydrolysates could be effective as antioxidants in delaying lipid oxidation and inhibiting cancel cell growth. • Corn gluten meal (CGM) is a protein-rich coproduct from corn wet milling. . • Enzymatic hydrolysis of CGM produced hydrolysates with antioxidant properties. • Adding the hydrolysate fraction improved oxidation stability of emulsion and meat. • Adding the hydrolysate fraction effectively inhibited HepG2 cancel cell growth. • Adding the peptides did not affect cell viability, implying non-toxicity for foods.

An Analysis of Health Aid s of Apple

Evidence indicates that diet consisting fruits &amp; vegetations may inferior jeopardy of chronic illnesses including disease of heart &amp; cancer, &amp; phytochemicals present in fruits &amp; vegetations, such as phenolics, flavonoids, &amp; carotenoids, may play a significant part in lowering jeopardy of chronic disease. Apple is popular fruit which is rich in phytochemicals, &amp; epidemiological studies have linked apple intake to lower jeopardy of some malignancies, cardiacdisease, asthma, &amp; diabetes. Apples have shown in laboratory to have high antioxidant activity, prevent cancer cell growth, reduce lipid oxidation, &amp; lower cholesterol. Apples are high in phytochemicals such as quercetin, catechin, phloridzin, &amp; chlorogenic acid, which are all powerful antioxidants. phytochemical content of apples varies significantly across various kinds, &amp; re are also minor variations in phytochemicals as fruit matures &amp; ripens. Apple phytochemicals are little to be affected by storage, but y are significantly affected by processing. While re is a lot of data out re, re hasn't a comprehensive assessment of health profits of apples &amp; ir phytochemicals. goal of this article is to examine majorcurrent research on apple phytochemicals, phytochemical bioavailability, &amp; antioxidant activity, along with impacts of variety, ripening, storing, &amp; processing on apple phytochemicals.