Enhancing oxidative stability in heated oils using core/shell structures of collagen and α-tocopherol complex

Gim, Seo Yeong; Hong, Seungmi; Kim, Jisu; Kwon, Yong-Jun; Kim, Mi‐Ja; Kim, GeunHyung; Lee, JaeHwan

doi:10.1016/j.foodchem.2017.05.057

Cited by 9 publications

(9 citation statements)

References 20 publications

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“…The cluster-like, ower-like and spherical-like EuPO 4 ions occupy low symmetry sites aer the formation of the coreshell structures. This research has opened new opportunities not only in lowing the waste of precious phosphors by coating the rare earth phosphate on the SiO 2 , and but also in developing advanced luminescence materials with improved photoluminescence properties.…”

Section: Discussionmentioning

confidence: 99%

“…When the reactant PO 4 /Eu molar ratio is 200, using ammonia (25%) to adjust the pH values from 2.0 to 4.0, all reection peaks in Fig. 1c and d can be indexed to hexagonal phase EuPO 4 . The morphology of the as-synthesized products prepared with different reactant PO 4 /Eu molar ratios and different pH values were investigated using SEM.…”

Section: Structure and Morphology Of Eupo 4 Nano/ Microstructuresmentioning

confidence: 99%

“…Then the core-shell SiO 2 @EuPO 4 were prepared using TEP and Eu 3+ ions as precursor. The EuPO 4 nanoparticles were absorbed on the surface of the SiO 2 submicro-spheres by the interactions between the Si-OH and EuPO 4 . The surface of the core-shell SiO 2 @EuPO 4 is rough and has obvious granular substances, which might be caused by the inhomogeneous crystals of EuPO 4 coating on the surface of SiO 2 submicro-spheres.…”

Section: Structure and Morphology Of Core-shell Sio 2 @Eupo 4 Nanostrmentioning

confidence: 99%

“…Core-shell nanomaterials have attracted signicant attention due to their various unique properties, including optical, 1 electrical, 2 magnetic, 3 thermal, 4 and mechanical 5 properties. The applications of these core-shell particles are very broad because they oen exhibit improved physical and chemical properties over their single-component counterparts, and include biomedical applications, catalysts and electronics.…”

Section: Introductionmentioning

confidence: 99%

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Controlled synthesis of EuPO₄ nano/microstructures and core–shell SiO₂@EuPO₄ nanostructures with improved photoluminescence

Yang

Zhao

et al. 2017

RSC Adv.

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Cluster-like, flower-like and sphere-like EuPO 4 nano/microstructures and uniform core-shell SiO 2 @EuPO 4 nanostructures have been controllably synthesized by the hydrothermal route and co-precipitation method, respectively. The as-synthesized products are characterized by means of X-ray diffraction (XRD), scanning electron microscopy (SEM), transmission electron microscopy (TEM), energy-dispersive spectroscopy (EDS), X-ray photoelectron spectroscopy (XPS) and infrared spectroscopy (IR). The possible formation mechanism of the as-synthesized products is proposed. The photoluminescence properties demonstrate that the locations of the strongest peaks of nano/microstructured EuPO 4 and core-shell

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Section: Discussionmentioning

confidence: 99%

Section: Structure and Morphology Of Eupo 4 Nano/ Microstructuresmentioning

confidence: 99%

Section: Structure and Morphology Of Core-shell Sio 2 @Eupo 4 Nanostrmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Controlled synthesis of EuPO₄ nano/microstructures and core–shell SiO₂@EuPO₄ nanostructures with improved photoluminescence

Yang

Zhao

et al. 2017

RSC Adv.

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“…Chitosan was modified according to the method of a redox pair system using H 2 O 2 and ascorbic acid (Gim et al ., ,). Briefly, 0.5 g of chitosan was added to 10 mL of acetic acid water solution (2% v/v).…”

Section: Methodsmentioning

confidence: 99%

Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity

Hong

Choi

et al. 2019

Int J of Food Sci Tech

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Summary Chitosan was modified using H2O2 and ascorbic acid with different incubation temperatures (4–40 °C). The properties of modified chitosan, including its oil entrapment ability, water solubility and the lipase‐resistant activities, using in vitro intestine model system were determined. Nuclear magnetic resonance analysis showed that ascorbic acid was bound to modified chitosan. All of the modified chitosan from 4 to 40 °C demonstrated improved water solubility (even in pH 7) compared to non‐modified chitosan, which was only soluble at pH 4. Modified chitosan from 4 °C exhibited 27.40% of oil entrapment ability which was approximately four times higher than 6.87% of non‐modified chitosan. Modified chitosan from 4 and 40 °C had increased resistance against lipase activity compared to other biopolymers, including beeswax, carnauba wax and non‐modified chitosan. Modified chitosan could be used as a new food ingredient due to their high water solubility, oil‐entrapping ability and resisting lipase activity.

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A review on losses and transformation mechanisms of common antioxidants

Zhang

Kuang

et al. 2023

J Americ Oil Chem Soc

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Antioxidants are considered to be one of the most effective ways to prevent and delay the rancidity of oils and fats, thus play an important role in the processing, packaging, and storage of oils, fats, and oleaginous foods. However, the losses of antioxidants inevitably occur while preventing the rancidity of oils and fats. In this work, the loss pathways and mechanisms of synthetic and natural antioxidants commonly used in oils, fats, and oleaginous foods systems during storage, use, and detection are critically reviewed. The discussion regarding the transformation of antioxidants or antioxidant models in various organic solvent systems is also covered as well as the fate, toxicities, and antioxidative activities of transformation products of antioxidants. At room temperature, antioxidants in oils and fats are mainly lost due to antioxidation with transformation products accumulated. Under thermal (heating and frying) condition, synthetic antioxidants are mainly lost due to volatilization, while natural antioxidants are mainly lost due to transformation. Under frying condition, adsorption also contributes to the losses of antioxidants. This review discusses some possible research directions regarding antioxidants applied in oils, fats and oleaginous foods, which is expected to benefit the use of antioxidants in food industry.

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Enhancing oxidative stability in heated oils using core/shell structures of collagen and α-tocopherol complex

Cited by 9 publications

References 20 publications

Controlled synthesis of EuPO₄ nano/microstructures and core–shell SiO₂@EuPO₄ nanostructures with improved photoluminescence

Controlled synthesis of EuPO₄ nano/microstructures and core–shell SiO₂@EuPO₄ nanostructures with improved photoluminescence

Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity

A review on losses and transformation mechanisms of common antioxidants

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Enhancing oxidative stability in heated oils using core/shell structures of collagen and α-tocopherol complex

Cited by 9 publications

References 20 publications

Controlled synthesis of EuPO4 nano/microstructures and core–shell SiO2@EuPO4 nanostructures with improved photoluminescence

Controlled synthesis of EuPO4 nano/microstructures and core–shell SiO2@EuPO4 nanostructures with improved photoluminescence

Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity

A review on losses and transformation mechanisms of common antioxidants

Contact Info

Product

Resources

About

Controlled synthesis of EuPO₄ nano/microstructures and core–shell SiO₂@EuPO₄ nanostructures with improved photoluminescence

Controlled synthesis of EuPO₄ nano/microstructures and core–shell SiO₂@EuPO₄ nanostructures with improved photoluminescence