Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers

Vu, Thanh Phuong; McClements, David Julian; McClements, David Julian; Decker, Eric A.

doi:10.1016/j.foodres.2019.108844

Cited by 26 publications

(18 citation statements)

References 31 publications

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“…Proteins and peptides can act as multifunctional antioxidants to inhibit lipid oxidation in foods by inactivating reactive oxygen species, scavenging free radical, chelating pro-oxidative transition metals, reducing hydroperoxides, and altering the physical properties of food . Several studies evaluated the antioxidant potential of proteins and peptides by determining the hexanal content. − Based on the results of the present study, however, the antioxidant activity of the protein and peptides was likely overestimated because the hexanal-protein reaction is not a reaction truly based on an antioxidant mechanism since it does not inhibit lipid oxidation. To conclude, the high reactivity of the studied aldehydes, even in the absence of proteins, needs to be taken into account when using these aldehydes as lipid oxidation markers in foods.…”

Section: Resultsmentioning

confidence: 99%

Behavior of Hexanal, (E)-Hex-2-enal, 4-Hydroxyhex-2-enal, and 4-Hydroxynon-2-enal in Oil-in-Water Emulsions

Vandemoortele

Simon

Claes

et al. 2020

J. Agric. Food Chem.

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The reactivity of hexanal, (E)-hex-2-enal, 4-hydroxyhex-2-enal, and 4-hydroxynon-2-enal in oil-in-water emulsions and their respective compartments, in the presence and absence of protein, was studied at 40 °C. In aqueous buffer, hexanal oxidized to hexanoic acid. In the presence of protein, an additional loss occurred, presumably as a result of adduct formation with cysteine. Similarly, (E)-hex-2-enal oxidized to (E)-hex-2-enoic acid in aqueous buffer, and the results suggested that this acid is also able to form adducts with proteins. 4-Hydroxyalk-2-enals showed the highest reactivity in all models evaluated. Especially in protein-containing systems, they were not detectable anymore or their initial concentration was seriously reduced. 4-Hydroxynon-2-enal was the most reactive of the substances studied. The reactivity of the aldehydes was influenced by their partition within emulsions, which was remarkably not correlated with their hydrophobicity. These findings need to be considered when using these aldehydes as lipid oxidation markers in foods.

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Section: Resultsmentioning

confidence: 99%

Behavior of Hexanal, (E)-Hex-2-enal, 4-Hydroxyhex-2-enal, and 4-Hydroxynon-2-enal in Oil-in-Water Emulsions

Vandemoortele

Simon

Claes

et al. 2020

J. Agric. Food Chem.

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“…It was reported that water activity below 0.3 slows down or prevents the growth and development of microorganisms as well as chemical reactivity (for example, lipid oxidation, nonenzymatic browning, and other enzymatic changes) (Roos, Borin, & Gagliardi, 2007). On the other hand, it is important to note that water activity values lower than 0.2 could promote lipid oxidation during storage (Vu, He, McClements & Decker, 2020). In our study, powders obtained by freeze-drying W/O/W emulsions had low moisture content (1.61% to 1.87%) and water activity values in the range of 0.125 to 0.128 (Table 4).…”

Section: Characterization Of Freeze-dried De Powdersmentioning

confidence: 99%

Freeze‐drying of black chokeberry pomace extract–loaded double emulsions to obtain dispersible powders

Eisinaitė

Leskauskaitė

Pukalskienė

et al. 2020

Journal of Food Science

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Black chokeberry pomace extract is rich in polyphenolic antioxidants, including anthocyanins. Added to foods, bioactive compounds of the extract can undergo undesirable changes both during food handling and digestion. In this study, we examined the possibility of encapsulating a considerable amount of black chokeberry pomace extract in the inner water phase of double emulsion (water‐in‐oil‐in‐water), for intended use in food applications. Furthermore, this study investigated the feasibility of double emulsions loaded with the extract for freeze‐drying to obtain dispersible powders. A substantial amount (2.1%) of black chokeberry pomace extract was efficiently encapsulated in the inner water phase of double emulsion and remained entrapped during 60 days of storage (<97%) as well as during the freeze‐drying of emulsions. Reconstituted emulsions obtained after the rehydration process were found to show monomodal droplet size distribution, decent creaming stability (approximately 97%), and good encapsulation efficiency (95.36%). Such characteristics of powdered double emulsions loaded by black chokeberry pomace extract make them suitable for food application as retainer and preservative of bioactive polyphenolic–rich extracts. Practical Application Powders of double emulsions loaded by black chokeberry pomace extract could be used as a source of bioactive polyphenolic compounds.

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“…Those oils from germ with 17.92% of initial moisture content or stored at 95% of relative humidity showed a decline of peroxide values (p < 0.05). A possible reason for the phenomenon may be related to the blocking effect of water on the lipid oxidation [26]. The quality of corn germ oil is affected by the method of oil extraction, corn germ quality, etc.…”

Section: Quality Changes Of Maize Germ Oils During Storagementioning

confidence: 99%

Effect of Stored Humidity and Initial Moisture Content on the Qualities and Mycotoxin Levels of Maize Germ and Its Processing Products

Wen

Xue

et al. 2020

Toxins

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With high fat and protein content, maize germ is easily infected with fungus and mycotoxins during its storage. The qualities and safety of germ and its processing products may be affected by the storage. However, studies on the effect of storage on quality and polluted mycotoxin level of maize germ are limited. In this study, maize germ was stored with different initial moisture contents (5.03, 9.07, 11.82 and 17.97%) or at different relative humidity (75, 85 and 95%) for 30 days. The quality indices of germ (moisture content and crude fat content) and their produced germ oils (color, acid value and peroxide value) as well as the zearalenone (ZEN) and deoxynivalenol (DON) levels of germ, oils and meals were analyzed. Results showed that maize germ with high initial moisture contents (11.82, 17.97%) or kept at high humidity (95%) became badly moldy at the end of storage. Meanwhile, the qualities of these germ and oils showed great changes. However, the ZEN and DON contents of this maize germ, oils and meals stayed at similar levels (p < 0.05). Therefore, the storage could produce influence on the qualities of germ and oils, but showed limited effect on the DON and ZEN levels of germ and their processing products. According to this study, the storage condition of germ with no more than 9% moisture content and no higher than 75% humidity was recommended. This study would be benefit for the control of germ qualities and safety during its storage.

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Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers

Cited by 26 publications

References 31 publications

Behavior of Hexanal, (E)-Hex-2-enal, 4-Hydroxyhex-2-enal, and 4-Hydroxynon-2-enal in Oil-in-Water Emulsions

Behavior of Hexanal, (E)-Hex-2-enal, 4-Hydroxyhex-2-enal, and 4-Hydroxynon-2-enal in Oil-in-Water Emulsions

Freeze‐drying of black chokeberry pomace extract–loaded double emulsions to obtain dispersible powders

Effect of Stored Humidity and Initial Moisture Content on the Qualities and Mycotoxin Levels of Maize Germ and Its Processing Products

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