Development of protein isolate-alginate-based delivery system to improve oxidative stability of njangsa (Ricinodendron heudelotii) seed oil

Akonjuen, Bessem M.; Aryee, Alberta N. A.

doi:10.1016/j.fbio.2023.102768

Cited by 1 publication

(5 citation statements)

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“…The stability and efficiency of BFAs fortified products and susceptibility to oxidation depend on the method used to incorporate the PUFA oils into the product (Pateiro et al, 2021 ). The most popular techniques for adding PUFA oils to food products include direct bulk addition, emulsification, and encapsulation, with the latter appearing to be the most favorable strategy (Akonjuen & Aryee, 2023a , 2023b ; Pérez‐Palacios et al, 2018 ; Toker et al, 2018 ). The encapsulation of oils provides protection during processing and storage (exposure to oxygen and light, pH, temperature, time, etc.…”

Section: Resultsmentioning

confidence: 99%

“…Strategies such as the addition of natural or synthetic antioxidants, and encapsulation have been used to minimize oxidation. Akonjuen & Aryee ( 2023b ) reported improved oxidative stability of encapsulated njangsa seed oil (NSO) compared to the “free” NSO. Heck et al ( 2018 ) formulated burgers using free chia seed oil (CSO), CSO with rosemary extracts, and CSO microparticles, and found that burgers produced with CSO microparticles enriched with rosemary showed better oxidative stability than the free and encapsulated forms.…”

Section: Resultsmentioning

confidence: 99%

“…The most popular techniques for adding PUFA oils to food products include direct bulk addition, emulsification, and encapsulation, with the latter appearing to be the most favorable strategy (Akonjuen & Aryee, 2023a, 2023bPérez-Palacios et al, 2018;Toker et al, 2018).…”

Section: Bioactive Fatty Acids In Food and Nutraceuticalsmentioning

confidence: 99%

“…Bioactive fatty acids (BFAs), such as polyunsaturated fatty acids (PUFAs), conjugated fatty acids, and medium‐chain triglycerides (MCTs), have been extensively studied for their potential health promoting properties in inflammation, cancer, oxidative stress, allergies, diabetes, thrombosis, obesity, hypertension, lipidemia, and other degenerative diseases (Choudhary et al, 2021 ; Lopes et al, 2020 ; Lyashenko et al, 2021 ; Peltomaa et al, 2019 ). In recent years, there has been a growing interest in BFAs derived from nonconventional lipid sources and their potential applications in various industries, including food, pharmaceuticals, and cosmetics (Akonjuen & Aryee, 2023a , 2023b ; Serra et al, 2019 ). These nonconventional lipid sources include a wide range of plant‐ and microbial‐based oils with unique compositions of BFAs, diverse array of fatty acids (FAs) with distinct nutritional and functional properties (Diomande et al, 2019 ; Gutiérrez‐Luna et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

“…These nonconventional lipid sources include a wide range of plant‐ and microbial‐based oils with unique compositions of BFAs, diverse array of fatty acids (FAs) with distinct nutritional and functional properties (Diomande et al, 2019 ; Gutiérrez‐Luna et al, 2022 ). They include seeds and leaves of under‐exploited oleaginous plants (hemp, pomegranate, jacaranda, sea buckthorn, njangsa), algae, and animal sources such as mussel, clam, and krill (Akonjuen & Aryee, 2023b ; Alonso‐Esteban et al, 2020 ; Miller et al, 2020 ; Otero, 2021 ; Van Nieuwenhove et al, 2019 ). These sources are sustainable with possibility of tailored compositions through genetic engineering or cultivation techniques (Aveiro et al, 2020 ; Prasad et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

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Bioactive fatty acids from non‐conventional lipid sources and their potential application in functional food development

Akonjuen

Onuh

Aryee

2023

Food Science & Nutrition

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There is growing evidence that bioactive fatty acids (BFAs), including eicosapentaenoic acid (EPA; 20:5–3), docosahexaenoic acid (DHA; 22:6–3), and conjugated fatty acids offer multiple biological benefits and constitute ingredients in functional food development. Despite their potential, novel and alternative/nonconventional sources with unique bioactive properties to meet growing demand remain largely unexplored, poorly characterized, and their effects are not well understood. We systematically reviewed the literature to identify studies on alternative sources of BFAs, their functions, extraction, and application in the food and nutraceutical industry. Twenty studies delved into alternate sources such as plants, bacteria, and algae. Six studies found EPA and DHA as the dominant FA in algal sources, while ten studies reported several BFAs from plant sources. Five studies assessed the health benefits of docosapentaenoic acid (DPA), arachidonic acid (ARA), EPA, γ‐linolenic acid (GLA), and linoleic acid (LA). Eleven studies compared the quality of oil recovered by green solvents, pressurized liquid, supercritical fluid, and assisted extraction methods. Three studies assessed the effects of assisted extraction methods and reported that these approaches improved oil yield and quality, but the findings may have limited applicability to other lipid sources. The quality of nonconventional lipids largely depends on extraction techniques. Four studies suggested methods like 1D and 2D NMR spectroscopy, LC‐MS/MS; however, their analytical differences make accurate comparison inadequate. Five studies found that the incorporation of algal and seafood biolipids during product development increased EHA and DHA contents.

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