Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions

Cheng, Chen; Yu, Xiao; McClements, David Julian; Huang, Qingde; Tang, Hu; Yu, Kun; Xiang, Xia; Peng, Chen; Wang, Xintian; Deng, Qianchun

doi:10.1016/j.foodchem.2019.125207

Cited by 84 publications

(46 citation statements)

References 39 publications

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“…This effect may be due to the physical binding of FSEY/TBHQ to the surfaces of the adsorbed emulsifier. Our observations are in good agreement with those reported by Yi et al [ 34 ] and Cheng et al [ 35 ], who found that the addition of anthocyanins and flaxseed polyphenols into oil-in-water emulsions resulted in a reduction in the absolute value of ζ-potential. Furthermore, changes in the surface potential during storage are indicative of changes in the interfacial composition.…”

Section: Resultssupporting

confidence: 93%

Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

Shi

Liu

et al. 2021

Foods

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This study investigates the antioxidant behaviors of a hazelnut tetrapeptide, FSEY (Phe-Ser-Glu-Tyr), in an oil-in-water emulsion. The emulsion was prepared with stripped hazelnut oil at a ratio of 10%. O/W emulsions, both with and without antioxidants (FSEY and TBHQ), were incubated at 37 °C. The chemical stabilities, including those of free radicals and primary and secondary oxidation productions, along with the physical stabilities, which include particle size, zeta-potential, color, pH, and ΔBS, were analyzed. Consequently, FSEY displayed excellent antioxidant behaviors in the test system by scavenging free lipid radicals. Both primary and secondary oxidation products were significantly lower in the FSEY groups. Furthermore, FSEY assisted in stabilizing the physical structure of the emulsion. This antioxidant could inhibit the increase in particle size, prevent the formation of creaming, and stabilize the original color and pH of the emulsion. Consequently, FSEY may be an effective antioxidant additive to use in emulsion systems.

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Section: Resultssupporting

confidence: 93%

Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

Shi

Liu

et al. 2021

Foods

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“…The oil–water interface is where oxidation happens (Cheng et al ., 2019). Accordingly, the interface can be colonised by oxidation products, including radicals and hydroperoxides, and these colonists catalyse further lipid oxidation at the interface, because some phenolics have surface activities themselves or they can bind to emulsifier (Tween 20) through non‐specific hydrophobic interactions, and then get absorbed at the oil–water interface (Comunian et al ., 2017).…”

Section: Resultsmentioning

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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“…Due to their strong antioxidant effects, phenolic compounds have a potential use as a natural antioxidant in emulsion products. They can be located at the oil-water interface and retard the oxidation of O/W emulsions (Cheng et al, 2019).…”

Section: The Bioactive and Antimicrobial Properties Of By-productsmentioning

confidence: 99%

Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing

Tekin-Çakmak

Karasu

Kayacan

et al. 2021

J Food Process Preserv

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Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions

Cited by 84 publications

References 39 publications

Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

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

Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing

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