Improving oxidative stability of flaxseed oil with a mixture of antioxidants

Lu, Ting; Yan, Shaofeng; Wang, Jinghan; Xie, Hong‐Kai; Wang, Yong‐Fu; Zhao, Qi; Zhou, Da‐Yong; Shahidi, Fereidoon

doi:10.1111/jfpp.14355

Cited by 38 publications

(26 citation statements)

References 33 publications

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“…The obvious changes of POV and TBARS values in salted meat with PNE might be attributed to its high content of polyphenols. It has been reported that polyphenols exhibit the electron delivery capability to terminate the free radical chain reactions (Lu et al., 2019) so as to attenuate the lipid deterioration of meat. In addition, pine needles of C. deodara are also observed to inhibit the growth of spoilage bacteria in food (Zeng et al., 2012), which show the potential value to protect food quality and safety during food processing and preservation.…”

Section: Resultsmentioning

confidence: 99%

Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism

Zhou

et al. 2021

Journal of Food Science

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The effect of pine needle extract from Cedrus deodara (PNE) on the quality of salted meat was reported, and its action mechanism was further investigated. With the treatment of PNE, the physicochemical properties of salted meat were improved. The peroxide value decreased from 16.18 to 6.78 mmol O2/kg, while the thiobarbituric acid value decreased from 0.79 to 0.40 mg MDA/kg. Moreover, the salted meat with PNE also had the better texture, color, and volatile compositions. The 0.2% PNE group showed the highest ΔE value (63.16 ± 0.56), hardness (813.5 ± 48.7 g), and volatility (45.86 ± 0.39), while the control group showed the lowest ΔE value (43.92 ± 2.13), hardness (515.8 ± 17.3 g) and volatility (29.97 ± 0.56). In addition, with the analysis of fluorescence and circular dichroism spectroscopy, the spatial structures of myofibrillar protein (MP) in salted meat were obviously changed by PNE. Meanwhile, methylconiferin, 1‐O‐feruloyl‐β‐D‐glucose, nortrachelogenin, secoxyloganin, 1‐O‐(4‐coumaroyl)‐β‐D‐glucose and pelargonidin‐3‐O‐glucoside were identified from PNE. Furthermore, according to the analysis of molecular docking, hydrogen bond, hydrophobic force, and electrostatic force were obtained as the main molecular forces between MP and the phenolic compounds of PNE, while arginine, glutamic acid, and glycine residues were the main binding sites. All results suggested that PNE might be a potential candidate to improve the quality of salted meat in the food industry. Practical Application The quality deterioration of meat may not only affect its further processing and consumption but also may lead to some food safety problems. In present study, PNE exhibited the fine capability to inhibit the oxidation of meat, while it could ameliorate the texture, color, and physicochemical properties of meat due to its tightly interaction with myofibrillar protein. All result suggested that PNE could be potentially utilized to improve the quality of meat in food industry.

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Section: Resultsmentioning

confidence: 99%

Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism

Zhou

et al. 2021

Journal of Food Science

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“…Among these prooxidants, the temperature has a more significant effect on oil autoxidation because elevated temperature accelerates fatty acids oxidation rate by decomposing the hydroperoxides into products such as organic acids, alcohols, aldehydes, and ketones (Vaidya & Eun, 2013). Temperature dependence of seed oil autoxidation has been reported in several studies on oils, including walnut, grape, and flaxseed oil (Lu et al, 2020;Vaidya & Eun, 2013). These studies have demonstrated that oil oxidation indices increase with elevation in temperature.…”

Section: Practical Applicationsmentioning

confidence: 97%

“…The Arrhenius equation is the most common model for shelf-life determination in foods on account of its ability to create a specific relationship between the temperature and reaction rate constant (Conte et al, 2020;Kurtulbaş et al, 2018). Elhussein et al (2018) and Lu et al (2020) studied the lipid oxidation kinetics of sesame and flaxseed oil, respectively using the Arrhenius equation and activated complex theory and calculated kinetic parameters such as the rate constant (k), energy for activation (E a ), enthalpy (ΔH ‡ ), entropy (ΔS ‡ ) and Gibbs-free energy (ΔG ‡ ). However, the application of the Arrhenius model to determine the oxidation kinetics, thermodynamics, and shelf life of oil from pretreated seeds is limited.…”

Section: Practical Applicationsmentioning

confidence: 99%

Oxidative stability of pomegranate seed oil from blanched and microwave pretreated seeds: Kinetic and thermodynamic studies under accelerated conditions

Kaseke

Opara

Fawole

2021

J. Food Process. Preserv.

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Pomegranate seed oil (PSO) has exceptional nutritional value due to high amounts of punicic acid, an essential and polyunsaturated fatty acid (18:3 cis-9, trans-11, cis-13) and conjugate of α-linolenic acid (Aruna et al., 2018;Fawole & Opara, 2018). An increasing number of in vitro and in vivo investigations have implicated the bioactive lipid compound to biological properties such as antidiabetic, antiobesity, antiproliferative, and anticarcinogenic activity against various forms of cancers (Aruna et al., 2016;Lansky and Newman, 2007). Besides, other bioactive compounds such as phytosterols, tocopherols, carotenoids, and polyphenols can be found

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“…Thus, a suitable improvement to the novel plant-based meat alternatives could be to consider the use of high ALA oils, rich in ω-3, instead of high LNA oils rich in ω-6 fatty acids. An important consideration is that high ALA oils are more prone to lipid oxidation (and perhaps represents a reason why high LNA oils are typically used in meat substitutes); however, the addition of natural anti-oxidants (Wang et al, 2018;Lu et al, 2020) as well as entrapment of high ALA oils with isolated plant proteins (Karaca et al, 2013;Bajaj et al, 2015) represent worthwhile opportunities to explore for producers of plant-based meat substitutes that consider the use of high ALA oils in their products, which potentially increases their healthfulness.…”

Section: Essential Fatty Acidsmentioning

confidence: 99%

Plant-Based Meats, Human Health, and Climate Change

Vliet

Kronberg

Provenza

2020

Front. Sustain. Food Syst.

142

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There is wide scale concern about the effects of red meat on human health and climate change. Plant-based meat alternatives, designed to mimic the sensory experience and nutritional value of red meat, have recently been introduced into consumer markets. Plant-based meats are marketed under the premise of environmental and human health benefits and are aimed appeal to a broad consumer base. Meat production is critiqued for its overuse of water supplies, landscape degradation, and greenhouse gas emission, and depending on production practices, environmental footprints may be lower with plant-based meat alternatives. Life-cycle analyses suggest that the novel plant-based meat alternatives have an environmental footprint that may be lower than beef finished in feedlots, but higher than beef raised on well-managed pastures. In this review, we discuss the nutritional and ecological impacts of eating plant-based meat alternatives vs. animal meats. Most humans fall on a spectrum of omnivory: they satisfy some nutrient requirements better from plant foods, while needs for other nutrients are met more readily from animal foods. Animal foods also facilitate the uptake of several plant-derived nutrients (zinc and iron), while plant nutrients can offer protection against potentially harmful compounds in cooked meat. Thus, plant and animal foods operate in symbiotic ways to improve human health. The mimicking of animal foods using isolated plant proteins, fats, vitamins, and minerals likely underestimates the true nutritional complexity of whole foods in their natural state, which contain hundreds to thousands of nutrients that impact human health. Novel plant-based meat alternatives should arguably be treated as meat alternatives in terms of sensory experience, but not as true meat replacements in terms of nutrition. If consumers wish to replace some of their meat with plant-based alternatives in the diet (a "flexitarian approach") this is unlikely to negatively impact their overall nutrient status, but this also depends on what other foods are in their diet and the life stage of the individual.

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Improving oxidative stability of flaxseed oil with a mixture of antioxidants

Cited by 38 publications

References 33 publications

Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism

Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism

Oxidative stability of pomegranate seed oil from blanched and microwave pretreated seeds: Kinetic and thermodynamic studies under accelerated conditions

Plant-Based Meats, Human Health, and Climate Change

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