Effect of enzymatic degraded polysaccharides from Enteromorpha prolifera on the physical and oxidative stability of fish oil-in-water emulsions

Shi, Mei-Jia; Wang, Fan; Jiang, Hui; Qian, Wenwen; Xie, Yuanyuan; Wei, Xiaoyi; Zhou, Tao

doi:10.1016/j.foodchem.2020.126774

Cited by 25 publications

(15 citation statements)

References 27 publications

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“…Natural antioxidants are preferred as being safer (Kiokias & Varzakas, 2014). The use of hydrolysed proteins (Li et al ., 2019), polysaccharides (Shi et al ., 2020) and modified phosphatidylcholine (Yesiltas et al ., 2019) as natural antioxidants to restrain lipid oxidation in O/W emulsions has been well evaluated. Within the natural antioxidants category, phenolic compounds have emerged as a group of natural antioxidants potentially useful in the food industry, due to their remarkable radical scavenging capability.…”

Section: Introductionmentioning

confidence: 99%

Effect of proanthocyanidin‐rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions

Qin

Wang

et al. 2021

Int J of Food Sci Tech

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Summary To evaluate the effect of Chinese quince proanthocyanidins (PAs) on the physical and oxidative stability of sunflower oil‐in‐water (O/W) emulsions during storage, three proanthocyanidin (PA)‐rich extracts, namely water extract (WE), ethanol extract (EE), and acetone extract (AE), were prepared. When added to O/W emulsions, all the three extracts inhibited the increase in droplet size and the absolute zeta‐potential value during storage (55 °C, 24 days). All three extracts also exhibited superior antioxidative activity in the O/W emulsions. WE showed the highest efficacy in retarding lipid oxidation as proved by its lower conjugated dienes (8.18 ± 0.49 mmol L−1) and thiobarbituric substances values (0.68 ± 0.0025 mg MDA L−1), and such efficacy was similar to that of BHA at the same level. Lower molecular weight and degree of polymerisation have a positive effect on antioxidant activity of PA‐rich extracts. According to these results, all three PA‐rich extracts are potential natural antioxidants for improving the stability of food‐grade emulsions.

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Section: Introductionmentioning

confidence: 99%

Effect of proanthocyanidin‐rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions

Qin

Wang

et al. 2021

Int J of Food Sci Tech

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“…The particle sizes and distribution of an emulsion is an important characteristic to evaluate since it is an indicator of the efficiency of the emulsification process and the stability of the emulsions [ 4 , 18 , 19 ]. The narrower particle distribution observed in gum guar emulsions after secondary homogenization agreed with the observations of Bai et al [ 2 ], who reported narrower monomodal particle distributions at higher homogenization pressures.…”

Section: Discussionmentioning

confidence: 99%

“…Hence, a significant effect of storage on the particle size of emulsions stabilized by gum guar was observed only on day 10. Shi et al [ 18 ] also observed a significant increase of the particle size over the storage of fish oil-in-water emulsions stabilized by lecithin, gum arabic, or Tween 80. On the other hand, the resulting smaller particle size obtained at lower concentrations of EPA + DHA could be explained by the higher availability and faster adsorption of the biopolymer molecules used as emulsifiers to the oil phase surface due to the higher wall material:oil phase ratio [ 2 ], resulting in greater efficiency when coating the lipid droplets and forming smaller particles.…”

Section: Discussionmentioning

confidence: 99%

“…The encapsulation efficiency of an emulsion and its ability to prevent the core material release during processing and storage will impact its oxidative stability, as it is known that the nonencapsulated material will be more prone to oxidation in the presence of oxygen and high temperatures [ 18 , 22 , 23 ]. Therefore, a higher concentration of surface oil results in higher oxidation.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, a higher concentration of surface oil results in higher oxidation. This oxidation will adversely impact the nutritional value and sensory quality of the product [ 18 ]. Moreover, oxidation of long-chain polyunsaturated fatty acids, such as EPA and DHA, produces toxic compounds that are related to aging, mutagenesis, and carcinogenesis [ 24 , 25 ].…”

Section: Discussionmentioning

confidence: 99%

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Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions

Toledo

2021

Molecules

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Polysaccharides can form interfacial complexes with proteins to form emulsions with enhanced stability. We assessed the effect of adding gum guar or gum arabic to egg yolk/fish oil emulsions. The emulsions were produced using simple or high-pressure homogenization, stored for up to 10 days at 45 °C, and characterized for their particle size and distribution, viscosity, encapsulation efficiency, oxidative stability, and cytotoxicity. Emulsions containing gum guar and/or triglycerides had the highest viscosity. There was no significant difference in the encapsulation efficiency of emulsions regardless of the polysaccharide used. However, emulsions containing gum arabic displayed a bridging flocculation effect, resulting in less stability over time compared to those using gum guar. Emulsions produced using high-pressure homogenization displayed a narrower size distribution and higher stability. The formation of peroxides and propanal was lower in emulsions containing gum guar and was attributed to the surface oil. No significant toxicity toward Caco-2 cells was found from the emulsions over time. On the other hand, after 10 days of storage, nonencapsulated fish oil reduced the cell viability to about 80%. The results showed that gum guar can increase the particle stability of egg yolk/fish oil emulsions and decrease the oxidation rate of omega-3 fatty acids.

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Spray‐Drying, Oil Blending, and the Addition of Antioxidants Enhance the Storage Stability at Room Temperature of Omega‐3‐Rich Microcapsules Based on Chia Oil

Bordón

Bodoira

González

et al. 2022

Euro J Lipid Sci & Tech

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Chia oil (CO) has gained popularity given its 𝜶-linolenic acid content (around 60%). Nonetheless, the susceptibility of polyunsaturated fatty acids toward oxidation represents a challenge for incorporating CO in different products, which justifies the need for exploring stabilization methods. To the best of the authors' knowledge, no reports about powders based on chia oil blends are published. Therefore, the objective of this research is to evaluate the stability at room temperature of microencapsulated CO blends [with virgin sesame (VSO) and wheat germ (WGO) oils] and microencapsulated CO with the addition of tert-butylhydroquinone (TBHQ). Spray-drying yielded powders with a better encapsulation efficiency, flowability, and stability, compared with freeze-drying. After a storage test performed during 3 months, the highest hydroperoxide content (>100 meq.O 2 kg −1 oil) is observed for the microencapsulated CO/WGO 80/20 blend, despite its 𝜶 and 𝜷-tocopherol contents and its antioxidant activity (>90% inhibition of DPPH radical). Notwithstanding, bulk and microencapsulated CO-TBHQ, CO/VSO 80/20, and 20/80 showed hydroperoxide contents <8 meq.O 2 kg −1 oil. By the end of the test, the highest induction period is observed for the microencapsulated CO/VSO 20/80 blend (19.85 ± 0.18 h). Finally, the drying method and the core formulation greatly affect the stability of microcapsules. Practical Applications: Addition of antioxidants, oil blending and microencapsulation are technological solutions for the preservation of omega-3-rich oils, which are popular among healthy food consumers. This research studies and compares the microencapsulation processes by spray or freeze-drying in order to preserve chia oil blends (with virgin sesame and wheat germ oils) and chia oil with the addition of antioxidants, thereby taking the advantages of the three technological solutions mentioned above. Stable omega-3-rich powders, with a higher oxidative stability than pure chia oil, can be obtained as ingredients for the food industry. This ultimately allows the incorporation of the oil into different food products developed to satisfy specific market tendencies.

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Effect of enzymatic degraded polysaccharides from Enteromorpha prolifera on the physical and oxidative stability of fish oil-in-water emulsions

Cited by 25 publications

References 27 publications

Effect of proanthocyanidin‐rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions

Effect of proanthocyanidin‐rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions

Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions

Spray‐Drying, Oil Blending, and the Addition of Antioxidants Enhance the Storage Stability at Room Temperature of Omega‐3‐Rich Microcapsules Based on Chia Oil

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