Influence of droplet size on the antioxidant efficacy of oil-in-water emulsions loaded with rosemary in raw fermented sausages

Erdmann, M.; Lautenschlaeger, Ralf; Schmidt, Heinar; Zeeb, Benjamin; Gibis, Monika; Brüggemann, Dagmar; Weiß, Jochen

doi:10.1007/s00217-017-2852-z

Cited by 17 publications

(8 citation statements)

References 39 publications

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“…Once the P W I and P O I values are known, the percentage of AO (%AO I ) and its effective interfacial concentration (AO I ) can be determined by using Equations (5) and (6). The equations to determine the antioxidant percentage and the concentrations in the oil and aqueous regions of the emulsified systems are not indicated, but can be found elsewhere [17,20]:…”

Section: Determining Antioxidant Distribution and Local Concentrationmentioning

confidence: 99%

“…Delaying the oxidative reactions of PUFAs has become a major task and constitutes one of the most studied areas in food science and technology. Oxidation has a direct implication on the sensory, nutritional quality, safety, lifetime and on the commercial value of food products [ 5 , 6 ] since the reactions involved are related to the production of both toxic compounds and substances that impart undesirable aromas and colors to foods [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…However, literature reports regarding the effects of the droplet size and interfacial area on their oxidative stability are scarce and sometimes contradictory. Some researchers found no effects of the droplet size on lipid oxidation rate [ 5 , 18 , 19 ], meanwhile others have concluded that “emulsions with smaller droplets are more easily oxidized” [ 20 , 21 , 22 , 23 , 24 ]. Thus, more research is necessary to assess the role of droplet size on the oxidative stability of emulsions.…”

Section: Introductionmentioning

confidence: 99%

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Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects

Losada‐Barreiro

Monteiro

Paiva‐Martins

2020

Foods

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Reports on the effect of droplet size on the oxidative stability of emulsions and nanoemulsions are scarce in the literature and frequently contradictory. Here, we have employed a set of hydroxytyrosol (HT) esters of different hydrophobicity and fish oil-in-water emulsified systems containing droplets of different sizes to evaluate the effect of the droplet size, surfactant, (ΦI) and oil (ΦO) volume fractions on their oxidative stability. To quantitatively unravel the observed findings, we employed a well-established pseudophase kinetic model to determine the distribution and interfacial concentrations of the antioxidants (AOs) in the intact emulsions and nanoemulsions. Results show that there is a direct correlation between antioxidant efficiency and the concentration of the AOs in the interfacial region, which is much higher (20–200 fold) than the stoichiometric one. In both emulsified systems, the highest interfacial concentration and the highest antioxidant efficiency was found for hydroxytyrosol octanoate. Results clearly show that the principal parameter controlling the partitioning of antioxidants is the surfactant volume fraction, ΦI, followed by the O/W ratio; meanwhile, the droplet size has no influence on their interfacial concentrations and, therefore, on their antioxidant efficiency. Moreover, no correlation was seen between droplet size and oxidative stability of both emulsions and nanoemulsions.

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Section: Determining Antioxidant Distribution and Local Concentrationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects

Losada‐Barreiro

Monteiro

Paiva‐Martins

2020

Foods

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“…Despite that, nanoemulsions are thermodynamically unstable systems that may breakdown through various physical or chemical processes (Sainsbury, Grypa, Ellingworth, Duodu, & De Kock, 2016). Reducing the size of the droplets in nanoemulsions usually increases their stability to gravitational separation and aggregation, but it may reduce their chemical stability because of the large contact area between the oil and water phases (Erdmann et al., 2017; Salminen et al., 2013). For instance, an increase in lipid oxidation is usually undesirable because it reduces the sensory attributes of foods and may lead to the generation of potentially toxic reaction products (Ranjan, Dasgupta et al., 2019).…”

Section: Limitationsmentioning

confidence: 99%

Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review

Das

Nanda

Bandyopadhyay

et al. 2020

Comp Rev Food Sci Food Safe

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Recently, there has been growing interest in implementing innovative nanoscience‐based technologies to improve the health, safety, and quality of food products. A major thrust in this area has been to use nanoemulsions because they can easily be formulated with existing food ingredients and technologies. In particular, oil‐in‐water nanoemulsions, which consist of small oil droplets (<200 nm) dispersed in water, are being utilized as delivery systems for various hydrophobic substances in foods, including nutrients, nutraceuticals, antioxidants, antimicrobials, colors, and flavors. In this article, we focus on the application of nanoemulsion‐based delivery systems for improving the quality, safety, nutritional profile, and sensory attributes of muscle foods, such as meat and fish. The article also critically reviews the formulation and fabrication of food‐grade nanoemulsions, their potential benefits and limitations in muscle food systems.

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“…28 günlük depolama boyunca α-tokoferol ve biberiye eklenen örneklerin en düşük peroksit değerlerine sahip olduğu saptanmıştır. Aquilani [93].…”

Section: Di̇ğer Doğal Katkilar Ve Uygulamalarunclassified

Novel Approaches on Fermented Sausage Formulations

Serdaroğlu¹,

Ipek²

2019

Akademik Gıda

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tr (M. Serdaroğlu) 0 232 311 13 14 0 232 311 48 31 ÖZ Son yıllarda, tüketicilerin sağlıklı beslenme konusundaki bilinç düzeyi ve beklentilerindeki değişim ile birlikte, gıda endüstrisinde kolesterol, yağ ve tuz içeriği azaltılmış aynı zamanda fonksiyonel olarak geliştirilmiş daha sağlıklı gıda ürünlerinin formüle edilmesine yönelik araştırma ve geliştirme (Ar-Ge) çalışmaları hız kazanmıştır. Yüksek oranda doymamış yağ, kolesterol ve tuz içermeleri, kürleme katkısı olarak kullanılan nitritin karsinojen N-nitrozamin bileşiklerinin oluşumuna neden olması tüketicilerin fermente et ürünlerine kaygıyla yaklaşmalarına neden olmaktadır. Bu nedenle sağlığı ön planda tutan, fonksiyonel olarak geliştirilmiş, besleyici değeri yüksek ürün formülasyonlarının geliştirilmesi konusunda çalışmalar sürdürülmektedir. Bu makalede, fermente et ürünlerinde hayvansal yağın ve kullanılan doğal olmayan katkı maddelerinin olumsuz etkilerini azaltacak ve/veya ortadan kaldıracak sağlıklı ürün formülasyonlarının geliştirilmesi konusunda yürütülen çalışmalar derlenmiştir. ABSTRACTIn recent years, research and development studies have accelerated to formulate healthier, functional food products with a reduced fat, cholesterol, and salt content in food industry as a result of the changes in consumer expectations. Meat and meat products are important sources of proteins, vitamins and minerals, but they also contain saturated fatty acids, cholesterol, salt and nitrite which interacts with secondary amines to form carcinogenic N-nitrosamine compounds. Therefore, healthy product formulations to reduce and/or eliminate negative effects of animal fat, salt and nitrite additives in fermented meat products have been continuously studied. In this study, researches on healthy fermented meat product formulations to reduce and/or eliminate negative effects of animal fat and some additives in fermented meat products are presented.

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Influence of droplet size on the antioxidant efficacy of oil-in-water emulsions loaded with rosemary in raw fermented sausages

Cited by 17 publications

References 39 publications

Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects

Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects

Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review

Novel Approaches on Fermented Sausage Formulations

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