Dietary Lipids and Health

Morzelle, Maressa Caldeira; Watkins, Bruce A.; Li, Yong; Hennig, Bernhard; Toborek, Michał

doi:10.1002/047167849x.bio025.pub2

Cited by 2 publications

(3 citation statements)

References 237 publications

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“…It is nowadays well-recognized that higher amounts of ω-3 polyunsaturated fatty acids should be targeted to contribute to healthier diets . As a result, the food industry strives for developing ω-3-rich products, but that is far from trivial.…”

Section: Introductionmentioning

confidence: 99%

“…It is nowadays well-recognized that higher amounts of ω-3 polyunsaturated fatty acids should be targeted to contribute to healthier diets. 1 As a result, the food industry strives for developing ω-3-rich products, but that is far from trivial. The presence of several double bonds makes ω-3 polyunsaturated fatty acids vulnerable to oxidation, which results in quality deterioration in foods (e.g., undesirable changes in flavor, nutritional quality, and shelf life).…”

Section: Introductionmentioning

confidence: 99%

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Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects

Feng

Schroën

Guyot

et al. 2023

J. Agric. Food Chem.

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Emulsions fortified with polyunsaturated fatty acids are highly relevant from a nutritional perspective; however, such products are prone to lipid oxidation. In the current work, this is mitigated by the use of natural antioxidants occurring in coffee. Coffee fractions with different molecular weights were extracted from roasted coffee beans. These components were positioned either at the interface or in the continuous phase of emulsions where they contributed to emulsion stability via different pathways. Coffee brew as a whole, and its high-molecular-weight fraction (HMWF), was able to form emulsions with good physical stability and excellent oxidative stability. When added post-homogenization to the continuous phase of dairy protein-stabilized emulsions, all coffee fractions were able to slow down lipid oxidation considerably without altering the physical stability of emulsions, though HMWF was more effective in retarding lipid oxidation than whole coffee brew or low-molecular-weight fraction. This is caused by various effects, such as the antioxidant properties of coffee extracts, the partitioning of components in the emulsions, and the nature of the phenolic compounds. Our research shows that coffee extracts can be used effectively as multifunctional stabilizers in dispersed systems leading to emulsion products with high chemical and physical stability.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects

Feng

Schroën

Guyot

et al. 2023

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…It is nowadays well-recognized that higher amounts of ω-3 polyunsaturated fatty acids should be targeted to contribute to healthier diets (Morzelle et al, 2020). As a result, the food industry strives for developing ω-3-rich products, but that is far from trivial.…”

Section: Introductionmentioning

confidence: 99%

Maillard reaction-based routes for stable food emulsions

Feng

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In order to be able to feed a growing world population with sufficient food, the stability of these foods is of great importance, since it determines their shelf-life, and through that also the amount of food that is wasted. Often, the shelf-life is determined by microbial effects, which are mostly controlled through heat treatment to reduce the total bacterial load, and that of pathogens. The next effects that start hitting in are physical and chemical instability, leading to loss of structure and development of off-flavors that make the food unacceptable from a consumer point of view.A special class of food products that are susceptible to both physical and chemical instabilities are those that contain oil droplets dispersed in a continuous phase, i.e., oil-inwater (O/W) emulsions. There is a large range of natural or processed food products that fall within this class. In such systems, droplets tend to cream or sediment depending on the density ratio used, to flocculate, to coalesce, and in very specific cases they may be prone to Ostwald ripening. Some of those physical destabilization phenomena can be prevented with the use of emulsifiers, of which common examples in foods include surfactants and animal-derived proteins.Chemical destabilization, in particular oxidative deterioration of lipids, is another major concern in food emulsions, especially when they contain health-promoting polyunsaturated fatty acids. To mitigate lipid oxidation, synthetic antioxidants, such as butylated hydroxytoluene, butylated hydroxyanisole, ethylenediaminetetraacetic acid, and ascorbyl palmitate, are often used. However, in the past decade, a strong tendency toward using food ingredients that are natural and sustainable has emerged. This has led to the use of plant-based ingredients that unfortunately are not as functional as components that were standardly used till 10 years ago, especially when subjected to heat treatment during food processing.

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Dietary Lipids and Health

Cited by 2 publications

References 237 publications

Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects

Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects

Maillard reaction-based routes for stable food emulsions

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