Retarding Lipid Oxidation Research Articles

Potasyum Sorbat ve Karanfil Yağının (Syzygium aromaticum, L.) Soğutulmuş Kerevitlerde (Astacus leptodactylus) Kalite Değişimi Üzerine Karşılaştırmalı Değerlendirmesi

In this study, comparative assessment of potassium sorbate and clove oil (Syzygium aromaticum L.) on the quality characteristics of crayfish (Astacus leptodactylus) during storage at 2°C for 20 days has been investigated. Both potassium sorbate and clove oil application retarded lipid oxidation during 20 days of storage. There were no significant differences between peroxide values (PV) of potassium sorbate and clove oil treated crayfish samples. At day 20, CO1 group showed the lowest FFA content. Least TMAB was observed in 1% clove oil treated samples throughout the storage period. Clove oil treated samples had significantly lower PBC then the control and potassium sorbate treated crayfish samples during storage period. After 10 days of storage, control samples were microbiologically unacceptable. 1% clove oil treatment was more effective than 1% potassium sorbate treatment in preventing growth of molds and yeast throughout the storage period.

Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages

The efficacy of chitosan (CH) and whey protein (WP) films impregnated with garlic essential oil (GEO, 2% v/v) or nanoencapsulated GEO (NGEO, 2% v/v) to extend the shelf life of refrigerated vacuum-packed sausages were assessed and compared during 50 days. The primary evaluation of GEO and NGEO showed that GEO had a considerable amount of active compounds diallyl sulfide derivatives (~67%) and the mean size and zeta potential of NGEO were 101 nm and −7.27 mV, respectively. Based on the microbiological and lipid stability analysis of the sausages, all active films retarded lipid oxidation and the growth of main spoilage bacterial groups compared to the control, and CH film containing NGEO exhibited the best result with the peroxide value, thiobarbituric acid reactive substances and aerobic plate count of 0.37 (meq/kg lipid), 0.47 (mg malondialdehyde/kg) and 3.69 (log CFU/g), respectively, on day 50. The nanoencapsulation of GEO made no significant differences in the sensory properties comparing to free-GEO samples (P < .05).

Antioxidant Capacity and Hepatoprotective Role of Chitosan-Stabilized Selenium Nanoparticles in Concanavalin A-Induced Liver Injury in Mice.

Selenium nanoparticles (SeNPs) have attracted wide attention for their use in nutritional supplements and nanomedicine applications. However, their potential to protect against autoimmune hepatitis has not been fully investigated, and the role of their antioxidant capacity in hepatoprotection is uncertain. In this study, chitosan-stabilized SeNPs (CS-SeNPs) were prepared by means of rapid ultra-filtration, and then their antioxidant ability and free-radical scavenging capacity were evaluated. The hepatoprotective potential of a spray-dried CS-SeNPs powder against autoimmune liver disease was also studied in the concanavalin A (Con A)-induced liver injury mouse model. CS-SeNPs with size of around 60 nm exhibited acceptable oxygen radical absorbance capacity and were able to scavenge DPPH, superoxide anion, and hydroxyl radicals. The CS-SeNPs powder alleviated Con A-caused hepatocyte necrosis and reduced the elevated levels of serum alanine transaminase, aspartate transaminase, and lactic dehydrogenase in Con A-treated mice. These results suggest that the CS-SeNPs powder protected the mice from Con-A-induced oxidative stress in the liver by retarding lipid oxidation and by boosting the activities of superoxide dismutase, glutathione peroxidase, and catalase, partly because of its ability to improve Se retention. In conclusion, SeNPs present potent hepatoprotective potential against Con A-induced liver damage by enhancing the redox state in the liver; therefore, they deserve further development.

Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging

The effect of oregano essential oil (OEO) and resveratrol (RES) nanoemulsion loaded pectin (PEC) edible coating on fresh pork loin preservation under high oxygen modified atmosphere packaging (HOMAP) was investigated. OEO and RES emulsion/nanoemulsions were prepared and showed good stability at 4 °C for 15 days. The emulsion/nanoemulsions were incorporated into a pectin matrix and then applied on fresh pork loins for HOMAP storage at 4 °C. Results showed that coating with OEO and RES incorporation significantly prolonged the shelf-life of pork by minimising the pH and colour change, retarding lipid and protein oxidation, maintaining meat tenderness, and inhibiting microbial growth. In particular, the Nano-OEO-RES-PEC coating sample showed the best performance on meat preservation, which could be ascribed to its smaller particle size with enhanced preservative function and stability. The study suggested that the active nanoemulsion loaded biopolymer edible coating has great potential for fresh meat preservation.

Effect of java citronella essential oil addition on the physicochemical properties of Gelidium corneum-chitosan composite films.

A new composite film was developed by combining Gelidium corneum (GC) with chitosan to enhance the physicochemical characteristics of GC film. In addition, to confer new functional property on the GC-chitosan composite film, various amounts (0.5%, 1.0%, and 1.5%) of java citronella essential oil (JCEO) were incorporated into the film. As the concentration of JCEO increased, the extensibility of the GC-chitosan film improved. In addition, the film became more opaque due to decreased light transmission. Especially, ultraviolet light was completely blocked in the composite films containing JCEO. Radical scavenging activities of the films also increased with increasing JCEO content, indicating that the films have antioxidant activity. Therefore, GC-chitosan composite film containing JCEO is applicable in food packaging to preserve food quality by retarding lipid oxidation.

Antioxidant activities of mamao luang (Antidesma thwaitesianum Müll. Arg.) fruit: Extraction and application in raw chicken patties.

Extraction of mamao luang (hereafter called mamao) with different solvents and varying solid to liquid (S:L) ratio was conducted to verify its antioxidant activities. Total phenolic content (TPC), total flavonoid content, total monomeric anthocyanin content, and antioxidant activities, namely, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP) of the unrefined extracts, were analyzed. The extraction with 70% acetone and 70% methanol and the S:L ratio of 1:30 seemed to be more appropriate and gave significantly (P <0.05) higher values of the previously mentioned properties. Whole ground fruits were then incorporated into the blended chicken patties to compare their antioxidant and antimicrobial properties with butylated hydroxyanisole (BHA). During refrigeration storage of 20 days, the highest level (1,000mg TPC/kg meat) could retard lipid oxidation relatively comparable to the efficiency of BHA (200ppm). However, when microbiological aspect was considered together, a limited storage of 12 days was consequently suggested. PRACTICAL APPLICATION: Mamao fruit is a splendid source of phenolic compounds. The antioxidant properties have been demonstrated using DPPH and FRAP assay. The suitable type of solvent and S:L ratio were provided for the extraction. Our findings have shown that addition of mamao, a source of natural antioxidants, especially at the highest level increased oxidative stability of chicken patties. The research outcomes identify the potential bioactive compound and provide beneficial information related to the feasibility of incorporation of mamao phenolics as antioxidant agents in suitable food matrices. However, further investigation is still required for successful application in meat and meat products.

Phytochemical characterization, and antioxidant and antimicrobial activities of white cabbage extract on the quality and shelf life of raw beef during refrigerated storage.

Brassica vegetables are well-characterized, containing a wide-spectrum of phenolic compounds that are responsible for their diverse biological activities like antioxidant and antimicrobial activities. This study explored the preservative effect of Brassica oleracea var. capitate f. alba (white cabbage; WC) on beef under refrigerated conditions for 16 days. The antimicrobial activities of WC were evaluated against foodborne pathogenic bacteria and fungi. The antioxidant activity was determined on the basis of total phenolic and flavonoid contents, through employing DPPH and ABTS assays. The chemical composition was analyzed by GC-MS analysis. The results indicated that among the different solvent extracts, white cabbage chloroform extract [WCCE] exhibited outstanding bioactive properties due to the presence of 4-nitro-3-(trifluoromethyl)phenol, and the effects of WCCE at different levels (A and B) on the quality and shelf life of beef in storage were evaluated. The color parameters (lightness, yellowness, and redness), texture analysis, and pH values were monitored constantly with 4 days interval, and microbial analysis was conducted. The results showed that WCCE-A treatment significantly reduced the total viable counts, psychrotrophic bacteria, and yeast-molds when compared with WCCE-B and control during refrigeration storage, with the activity varying in a dose-dependent manner (p < 0.05). Significantly, the WCCE-A treatments had better appearance compared with the control after 16 days of storage. All results confirmed that WCCE which is rich in bioactive compounds, effectively maintains the quality of beef compared to the control by retarding lipid oxidation and microbial growth at refrigeration temperature and also emphasize the potential applications of this plant in different industrial sectors.

Preparation and characterization of squid pen chitooligosaccharide-epigallocatechin gallate conjugates and their antioxidant and antimicrobial activities.

Chitooligosaccharide (COS) and epigallocatechin-3-gallate (EGCG) at various concentrations were used for the preparation of COS–EGCG conjugates. The highest total phenolic content (TPC), representing the amount of EGCG conjugated, was obtained for 1 wt% COS together with EGCG at 0.5 wt% (C1-E0.5-conjugate) or 1.0 wt% (C1-E1.0-conjugate) (66.83 and 69.22 mg EGCG per g sample, respectively) (p < 0.05). The 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities (DRSA and ARSA, respectively) and ferric reducing antioxidant power (FRAP) of all the samples showed similar trends with TPC. The C1-E0.5-conjugate had higher DRSA, ARSA, FRAP and oxygen radical absorbance capacity (ORAC) values than COS (p < 0.05). Similarly, the antimicrobial activity of COS increased when conjugated with EGCG (p < 0.05). FTIR, 1H-NMR and 13C-NMR analyses confirmed the successful grafting of EGCG with COS. Therefore, 1 wt% COS and 0.5 wt% EGCG were used for the production of a conjugate with augmented antioxidant activity, which could be used to retard lipid oxidation of fatty foods.

Encapsulation of emulsions by a novel delivery system of fluid core–hard shell biopolymer particles to retard lipid oxidation

Colloidal delivery systems could be designed to retard lipid oxidation in foods, thereby extending their shelf-lives and improving their nutritional quality. In this study, a class of novel fluid core-hard shell biopolymer particles with lipid droplets being encapsulated in the biopolymer has been designed and fabricated to increase their lipid oxidative stability. This was achieved by injecting a mixture of Tween 80-coated lipid droplets, xanthan gum, and calcium ions into a sodium alginate solution at either pH 3 or 7. The viscosity, hardness, microstructure, physical stability, and chemical stability of the droplet-loaded fluid core-hard shell (FCHS) biopolymer particles were then measured. The results indicated that the FCHS biopolymer particles had thinner, denser, and harder shells at pH 3 than at pH 7. The thickness of the alginate biopolymer particle walls could be modulated by varying the xanthan gum to alginate ratio used during fabrication. The lipid oxidation measurements indicated that the primary (PV) and secondary (TBARS) reaction products decreased by approximately 60% and 75%, respectively, compared to the control after 13 days of storage at pH 3. These results indicate that the encapsulation of lipid droplets within the FCHS biopolymer particles substantially increased their oxidative stability. The biopolymer particles developed in this study may have promising applications in various food, pharmaceutical, and cosmetic products for retarding lipid oxidation.

Efficacy of Cinnamon and Qysoom Essential Oils, Alone and in Combination, to Retard Lipid Oxidation in Olive Oil and Frozen Beef-Burger Models

Efficacy of Cinnamon and Qysoom Essential Oils, Alone and in Combination, to Retard Lipid Oxidation in Olive Oil and Frozen Beef-Burger Models

Comparative assessment of physicochemical and antioxidative properties of mung bean protein hydrolysates.

Two commercial plant proteases namely ficin and bromelain, were acquired to hydrolyze mung bean protein over 300 min hydrolysis, and the physicochemical and antioxidative properties of the obtained hydrolysates were investigated. Bromelain-treated mung bean protein hydrolysates presented a higher degree of hydrolysis in comparison with ficin-treated hydrolysates, further modifying their physicochemical and emulsifying properties. All mung bean protein hydrolysates exhibited 50% scavenging of DPPH radical (IC50) in the concentration range from 8.67 to 16.22 μg mL−1. Our results also showed that strong metal ion-chelating activity was found in the ficin- (higher activity) and bromelain-treated protein hydrolysates. In addition, oxidative stability of linoleic acid was significantly enhanced by two selected protein hydrolysates, particularly the bromelain-treated hydrolysate with the highest inhibition effect of linoleic acid oxidation (94.55 ± 0.10%). Interestingly, both of these two hydrolysates could effectively retard lipid oxidation of sunflower oil and sunflower oil-in-water emulsion, while the ficin-treated hydrolysate showed slightly better performance. Therefore, mung bean protein hydrolysates showed potential to inhibit lipid oxidation, which could be advantageous in the food industry for producing fortified food.

Kurt Üzümü (Lycium barbarum L.) Ekstraktının Sazan (Cyprinus carpio L., 1758) Sosislerinin Bazı Kimyasal, Mikrobiyal ve Duyusal Özellikleri Üzerine Etkileri

In this study, the effects of goji berry extract on some quality characteristics of common carp (Cyprinus carpio L., 1758) sausages during 28 days of storage at 2±1°C were investigated. TBA (Thiobarbituric acid) values demonstrated that goji berry acted as a natural antioxidant and retarded lipid oxidation of common carp sausages during 28 days of storage. The lowest TVB-N (Total Volatile Basic Nitrogen) contents were noticed in S2 group (2% goji berry added common carp sausages) followed by S1 group (1% goji berry added common carp sausages). Total aerobic mesophilic bacteria (TAMB) of goji berry extract added samples were always lower than control samples. Goji berry extract was very effective to inhibit the growth of microorganisms. Addition of goji berry extract caused partially redness in sausage samples depending on concentration. Highest aroma and color score was found in S1 group. On the other hand, depending on increase in storage period, color and aroma scores also decreased significantly.

Quality and storage stability of fish tofu as affected by duck albumen hydrolysate-epigalocatechin gallate conjugate

The impacts of duck albumen hydrolysate-epigalocatechin gallate (DE)-conjugate at different levels (0.5–2.0 g/100g) on gel properties, sensory characteristics and storage stability of fish tofu during 21 days of refrigerated storage were evaluated. The incorporation of DE-conjugate increased breaking force, deformation, hardness, chewiness, cohesiveness, and springiness of fish tofu as the levels of DE-conjugate were augmented by enhancing protein cross-linking in fish tofu gel network (P < 0.05). However, fish tofu containing DE-conjugate showed lowered whiteness and L*, while ΔE*, a*, and b* values were augmented (P < 0.05). Fish tofu containing 1.5–2.0 g/100g DE-conjugate showed higher likeness scores than the control (P < 0.05). Additionally, DE-conjugate with antioxidant activity could effectively retard lipid oxidation (LO) of fish tofu during the storage ascertained by lowered increases in peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Fish tofu incorporated with 1.5–2.0 g/100g DE conjugate had lower psychrophilic bacterial count (PBC) and total viable count (TVC) throughout the storage than those containing 0.5–1.0 g/100g DE-conjugates and the control. Thus, DE-conjugate could be considered as a potential protein cross-linker, antimicrobial agent, and antioxidant to assure quality and extend shelf-life of fish emulsion gels.

Characterization of antioxidant properties of soy bean protein-based films with Cortex Phellodendri extract in extending the shelf life of lipid

Abstract The objective of this study was to prepare food-contact films with desirable antioxidant properties. Extracts from Cortex Phellodendri, a Chinese traditional medicine, was used as antioxidants introduced into soybean protein (SPI)/nano-cellulose crystals (NCC) film matrix. The antioxidant properties of films incorporating Cortex Phellodendri extracts (CPE) were investigated. The SPI/NCC/CPE (SNE) films were also characterized by scanning electron microscopy and Fourier transform infrared spectroscopy. The results showed that CPE had good compatibility with SPI and NCC, and also had hydrogen-bonding interactions between them. Total phenolic content and the ability to remove DPPH of films with/without CPE were studied. Release tests were also conducted in 95% ethanol/water (v/v) food simulant to evaluate the applicability of the films. The results showed that the films could provide long-term protection of lipid simulant. The films were further evaluated as packaging for beef tallow. The peroxide value (POV) of the packaged lipid was measured after different storage times, and the POV values of lipid wrapped with PE, SPI and SNE films were compared. Lipid wrapped with SNE film had the lowest POV over the whole storage period, indicating the prepared films effectively retarded lipid oxidation.

Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation

Quality of fish sausages can be compromised due to fatty acid oxidation. The effects of tocopherol nanoemulsions (NEs) and coarse emulsions (CEs) on the physicochemical properties and lipid oxidation of fish sausages were assessed during 16-day storage at 4 °C. The addition of 250 and 500 mg/kg tocopherol NEs not only improved fish sausages' quality during cold storage but also effectively retarded lipid oxidation, as evidenced by the significantly lower peroxide value and higher polyunsaturated fatty acid content. Omega-6 fatty acids of tocopherol NEs added sausages were maintained at 31.01% for NE250 and 29.59% for NE500 on day 16. However, CEs did not exert significant antioxidant activity. The particle size of the tocopherol NEs remained below 500 nm when stored at 4 °C for 16 days while the particle size of tocopherol CEs increased from 4 to 6 μm. The smaller particle size, even distribution, and stability of tocopherol NEs might explain the better antioxidant activity of them in fish sausages. Interestingly, NEs encapsulated with 250 mg/kg tocopherol are effective to delay the lipid oxidation and improve the fish sausages quality without altering their texture properties during cold storage.

Antioxidant and Emulsifying Activities of Corn Gluten Meal Hydrolysates in Oil‐in‐Water Emulsions

AbstractCorn gluten meal (CGM) is a protein‐rich coproduct generated during corn wet milling. In this study, CGM was hydrolyzed using Neutrase protease for 1 and 3 hours, respectively, to obtain antioxidative corn gluten meal protein hydrolysates (CGMPH), which could be a potential antioxidant in various products to retard lipid oxidation. Our objective was to evaluate the emulsion properties and oxidation stability of oil‐in‐water emulsions containing different types (1‐hour and 3‐hour hydrolysates) and amounts of CGMPH. The results showed that the emulsions with CGMPH had significantly improved oxidative stability than the control based on both peroxide value and thiobarbituric acid reactive substance (TBARS) analysis. The emulsion with higher concentration of CGMPH (e.g., 5 mg mL−1) showed more effective inhibition on lipid oxidation. The emulsion turbidity of 1‐hour CGMPH at 2.5 mg mL−1 had a lower value than that of other emulsions, and overall, the turbidity for 3‐hour CGMPH had a slightly higher value than that with 1‐hour CGMPH. Addition of CGMPM did not affect emulsion morphology and droplet sizes. Zeta potential analysis showed that emulsions with 1‐hour hydrolysate had more negative charges with better emulsion stability than that with 3‐hour hydrolysate at the same pH. In conclusion, the CGMPH were able to inhibit lipid oxidation in reducing the formation of hydroperoxides and TBARS, and could be a potential functional antioxidant for food emulsion applications.

Antioxidant Properties of Rye Starch Films Containing Rosehip Extract and Their Application in Packaging of Chicken Breast

AbstractStarch is extracted from rye and used as a film base material to develop a new biodegradable film. Different concentrations (0.4, 0.7, and 1.0 g per 100 mL) of rosehip extract (RHE) are incorporated as active materials to enhance the physicochemical properties of rye starch films. As the RHE concentration increases, the tensile strength of rye starch films decreases and elongation at break increases, resulting in improved flexibility of the films. The optical properties of the films are also enhanced by increasing opacity and decreasing light transmittance. Ultraviolet light is completely blocked. The antioxidant activities of the films are determined by evaluating 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activities. The highest ABTS and DPPH radical scavenging activities are observed for 1.0% RHE films (96.87% and 80.22%, respectively). Chicken breast samples wrapped with the 1.0% RHE film have lower peroxide and thiobarbituric acid reactive substances values than samples wrapped with film not containing RHE as well as the non‐packaged control, suggesting that lipid oxidation in the chicken breast is inhibited by the inclusion of RHE. The results indicate that rye starch films incorporated with RHE can be used as an active packaging material to retard lipid oxidation in foods.

Suitability of chitosan nanoparticles as cryoprotectant on shelf life of restructured fish surimi during chilled storage

The present study investigated chitosan nanoparticle (CS-TPP NPs) preparation by ionic gelation process with chitosan (CS) and tripolyphosphate (TPP). The structural characterization of nanoparticles was studied using Dynamic Light Scattering, Nuclear Magnetic Resonance, Fourier Transform Infrared (FTIR) and X-Ray Diffraction spectroscopies. FTIR spectra confirmed that the tripolyphosphoric groups of TPP linked with ammonium groups of CS in the prepared nanoparticles. CS-TPP NPs exhibited higher antioxidant activity and an interesting antimicrobial potential. In fact, there was no report available in literature on using CS nanoparticles for the surimi preservation. Further, data revealed that nanoparticle incorporation in fish surimi effectively inhibited thiobarbituric acid substances and conjugated dienes formation, and thereby, retarding lipid oxidation. Results showed that CS-TPP NPs were able to hinder fish surimi myoglobin oxidation with a significant improvement in the transformation of Heme iron. In addition, CS nanoparticles exhibited a distinguishable antimicrobial activity in the stored surimi during cold storage of 9 days. Thus, nanoparticles could be used as a natural ingredient to prevent lipid oxidation in surimi based food systems for the development of novel healthy fish products and addresses consumer demands for functional fish products.

Potato and tomato peel extract – A natural antioxidant for retarding lipid peroxidation in lamb meat (Awassi) refrigerator storage

This work examined the utilization of potato and tomato peels, as antioxidants natural source for retarding lipid oxidation in slices of lamb meat (Awassi). Meat slices treated with potato peel extract (PPE) and tomato peel extract (TPE) in two different concentrations (0.1%, 0.5%). Then, lipid peroxidation and pH was determined in samples at three different periods with 5 days. We found low levels of peroxide value in samples due to treatment with natural antioxidants. Potato peel extracts were less effective than tomato peel extracts due to lower phenolic content 96.66 mg of Gallic acid /100 g in potato peel extract vs 130.53 mg of Gallic acid /100 g. We suggest using tomato peel extract for retarding lipid peroxidation in chilled storage of lamb meat.

Water soluble chitosan-caffeic acid conjugates as a dual functional polymeric surfactant

A water soluble chitosan-caffeic acid conjugate (C-CAC) was prepared by chemical modification of chitosan using activated caffeoyl with dimethyl aminopyridine as a catalyst. The C-CAC was characterized using UV–visible spectrometry, Fourier transform infrared, nuclear magnetic resonance spectroscopies and differential scanning calorimetry. The caffeoyl content in the C-CAC was 65 mg/g. To study the introduction of a new function into chitosan, the antioxidant activities of the synthesized C-CAC was determined using three in vitro assays: DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), and ferric reducing antioxidant power. The half inhibition concentration values for DPPH and ABTS radicals were 370 and 172 μg/ml, respectively; showing its good radical scavenging activity. The emulsifying properties of the C-CAC were investigated by preparing 10% fish oil-in-water emulsions. C-CAC not only showed a good ability to stabilize oil-in-water emulsions, but also was more effective in retarding lipid oxidation compared to chitosan; implying that the synthesized C-CAC was functioning in an oil-in-water emulsion system as both emulsifier and antioxidant. Chitosan-phenolic conjugates, as a biopolymer-based surfactant, may represent a promising ingredient for enabling stable oxidation-sensitive oil-in-water emulsions.