Effects of flavonoid glycosides obtained from a Ginkgo biloba extract fraction on the physical and oxidative stabilities of oil-in-water emulsions prepared from a stripped structured lipid with a low omega-6 to omega-3 ratio

Yang, Dan; Wang, Xiangyu; Gan, Lu-Jing; Zhang, Hua; Shin, Jung‐Ah; Lee, Ki‐Teak; Hong, Soon-Taek

doi:10.1016/j.foodchem.2014.11.036

Cited by 25 publications

(12 citation statements)

References 29 publications

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“…The backscattering profile of chitosan colloid with respect to the concentration of GSE is shown in Figure . The aim in zone I (0 to 3.5 mm) was to identify coalescence due to the condensation of colloid particles, whereas the purpose in zone II (30 to 40 mm) was to identify creaming of the colloid (Lemarchand and others ; Yang and others ). The mean values of backscattering of chitosan colloid mixed with 0.7%, 1.0%, and 1.2% GSE were greater than the value of the mixture with 0.5% GSE on 0 d in zone I ( P < 0.05), but no significant difference ( P > 0.05) was found among 0.7%, 1.0%, and 1.2% GSE samples (Figure A).…”

Section: Resultsmentioning

confidence: 99%

Edible Coating Using a Chitosan‐Based Colloid Incorporating Grapefruit Seed Extract for Cherry Tomato Safety and Preservation

Won

Lee

Park

et al. 2017

Journal of Food Science

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Grapefruit seed extract (GSE)-containing chitosan-based coating was developed and applied to cherry tomatoes to protect them from Salmonella invasion and improve their storability. The coating colloids were produced by mixing a chitosan colloid (1% [w/w] chitosan) with GSE at various concentrations (0.5%, 0.7%, 1.0%, and 1.2% [w/w]) using high-shear mixing (10000 rpm, 2 min). Coatings with chitosan colloids containing GSE at 0.0%, 0.5%, 0.7%, and 1.0% (w/w) inactivated Salmonella on cherry tomatoes by 1.0 ± 0.3, 1.2 ± 0.3, 1.6 ± 0.1, and 2.0 ± 0.3 log CFU/cherry tomato, respectively. Coatings both with and without GSE (1.0%) effectively inhibited the growth of Salmonella and total mesophilic aerobes, reduced CO 2 generation, and retarded titratable acidity decrease during storage at 10 and 25°C. The advantage of incorporating GSE in the formulation was demonstrated by delayed microorganism growth and reduced weight loss at 25°C. The chitosan-GSE coating did not affect lycopene concentration, color, and sensory properties (P > 0.05). Chitosan-GSE coating shows potential for improving the microbiological safety and storability of cherry tomatoes, with stronger efficacy at 25°C than that of chitosan coating without GSE.Keywords: antimicrobial packaging, chitosan, edible coating, grapefruit seed, tomato Practical Application: A novel chitosan coating containing grape fruit seed extract (GSE) improved the microbiological safety against Salmonella and storability of cherry tomatoes without altering their flavor, demonstrating its strong potential as an effective postharvest technology. Chitosan coating containing GSE might be preferable over chitosan coating without GSE for application to tomatoes that are stored at room temperature in that it more effectively inhibits microbial growth and weight loss than the coating without GSE at 25°C.

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Section: Resultsmentioning

confidence: 99%

Edible Coating Using a Chitosan‐Based Colloid Incorporating Grapefruit Seed Extract for Cherry Tomato Safety and Preservation

Won

Lee

Park

et al. 2017

Journal of Food Science

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“…Yang et al analyzed changes in backscattering profiles within 3 h to evaluate the stabilities of flavonoid glycoside or quercetin-containing emulsions. They found that flavonoid glycoside could slow down the creaming and particle size variation processes of the emulsion system [ 42 ]. Similarly, as an antioxidant additive, FSEY presents a stronger ability to stabilize the emulsion than TBHQ.…”

Section: Resultsmentioning

confidence: 99%

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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“…Yapılan çalışmalarda bu bileşiklerin oksidatif stresi azaltarak, lipid peroksidasyon ürünlerini baskıladığı gösterilmiştir [19,20]. Ancak bu çalışmada, bitki özütü eklenen grupta glutatyon, SOD ve CAT düzeylerinin diğer gruplara kıyasla anlamlı düzeyde azaldığını belirledik.…”

Section: Sod Cat Ve Glutatyon Düzeyleriunclassified

Plumbago europaea L.’nın Besi Yeri Ortamındaki Saccharomyces cerevisiae Gelişimi Üzerine Etkileri

Bircan¹,

Kırbağ²

2015

Bitlis Eren Üniversitesi Fen Bilimleri Dergisi

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ÖzetPlumbaginaceae ailesinin bir üyesi olan P. europea, antibakteriyal, antifungal, antikanser ve antimutajenik özellik gösteren medikal bir bitkidir. Bu çalışma S. cerevisiae kültür ortamında oluşturulan oksidatif strese karşı P. europea özütünün antioksidan etkilerini belirlemek amacıyla yapıldı. Çalışmada kullanılan S. cerevisiae besiyerinde çoğaltıldı ve oksidatif stres oluşturmak amacıyla ortama H 2 O 2 + FeCl 2 (bitki grubuna H 2 O 2 + FeCl 2 ilave olarak P. europea özütü (PLM)) eklendi. P. europea'nın maya kültür ortamında oluşturulan oksidadtif strese karşı koruyucu etkisi malondialdehit (MDA) seviyesi, glutatyon, total protein ve süperoksit dismütaz (SOD) düzeylerini ölçülerek belirlendi. Bitki özütü eklenen grupta MDA ve total protein seviyeleri reaktif grubuna (FR) kıyasla arttı ancak glutatyon miktarı anlamlı seviyede azaldı (p<0.05). Sodyum dodesil sülfatlı-poliakrilamit jel elektroforezi (SDS-Page) analizinde ise SOD ve katalaz (CAT) miktarının FR grubuna kıyasla azaldığı tespit edildi. Çalışma sonuçlarımız P. europea'nın maya kültürü üzerine oksidan etki gösterdiğini ortaya koymaktadır. Bu etkinin nasıl meydana geldiği veya maya üzerine hangi bileşiklerin toksik etki gösterdiğini belirlemek için kapsamlı araştırmalara ihtiyaç vardır. Anahtar Kelimeler: Plumbago europea, Saccharomyces cerevisiae, antioksidan aktivite, toplam protein The Effect of Plumbago europaea L. on Saccharomyces cerevisiae in Medium AbstractThe P. europea is a medical plant having antibacterial, antifungal, anticancer and antimutagen characteristic as a member of Plumbaginacea family. This study was achieved to determine the antioxidant effects of the P. europea extract against oxidative stress to be formed in S. cerevisiae media. The S. cerevisiae that was used in the study, was proliferated in the medium and the media was added H 2 O 2 + FeCl 2 (to the plant group H 2 O 2 + FeCl 2 plus P. europea extract (PLM)) to form the oxidative stress. The protective effect of the P. europea against oxidative stress to be formed in yeast culture media was determined by measuring the levels of malondialdehyde (MDA), glutathione, total protein and superoxide dismutase (SOD). The levels of MDA and total protein in the group that was added plant extract, with compare to the reactive group (FR), however the amount of the glutathione significantly decreased (p<0.05). The sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis indicated that the SOD and catalase (CAT) amounts were seen to be reduced with compare the FR group. The conclusions of our study indicate that P. europea has oxidant effects on yeast culture. There are more comprehensive studies to be done to explain how this effect occur or which compounds have toxic effects on the yeast.

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Effects of flavonoid glycosides obtained from a Ginkgo biloba extract fraction on the physical and oxidative stabilities of oil-in-water emulsions prepared from a stripped structured lipid with a low omega-6 to omega-3 ratio

Cited by 25 publications

References 29 publications

Edible Coating Using a Chitosan‐Based Colloid Incorporating Grapefruit Seed Extract for Cherry Tomato Safety and Preservation

Edible Coating Using a Chitosan‐Based Colloid Incorporating Grapefruit Seed Extract for Cherry Tomato Safety and Preservation

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

Plumbago europaea L.’nın Besi Yeri Ortamındaki Saccharomyces cerevisiae Gelişimi Üzerine Etkileri

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