Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids

Nunes, Rafaela; Pereira, Beatriz; Cerqueira, Miguel A.; Silva, Pedro Miguel Peixoto; Pastrana, Lorenzo; Vicente, A. A.; Martins, Joana T.; Bourbon, Ana I.

doi:10.1039/c9fo02307k

Cited by 36 publications

(8 citation statements)

References 67 publications

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“…The various oxidation products formed cannot be quantified using a single method (Guo et al, 2020; Hwang, 2020; Park & Maleky, 2020). Some of the oxidation quantification methods include the widely used peroxide value (PV), headspace oxygen content, p‐anisidine values (p‐AV) and conjugated diene value (CDV), reactive substances to thiobarbituric acid (TBARS), among others (Hwang, 2020; Martins et al, 2017; Nunes et al, 2020; Silva et al, 2021). These methods must be used with caution, as they tend to measure different oxidation products and, as such, may present contradictory results.…”

Section: Oleogels and Bigels: Formulation Production And Further Chal...mentioning

confidence: 99%

Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry

Silva

Cerqueira

Martins

et al. 2022

J Americ Oil Chem Soc

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The nutritional quality of processed foods is being increasingly questioned by consumers and the trend toward diets that promote health and well‐being has thus grown significantly. With this in mind, food science has sought to develop products replacing ingredients that can be harmful to consumers. This is not an easy task because, besides health‐ and well‐being‐related issues (e.g., nutritional and eventual nutraceutical properties), the new products must also meet consumers' expectations regarding sensory attributes (e.g., flavor, texture, color), while also complying with the legal regulations of the countries where they are supposed to be sold. These aspects are addressed in this article, with a special focus on the replacement of saturated fats by healthier options. Although saturated fats play an important role in many foods, as a consequence of their technological and organoleptic properties, consumption of saturated fats has been correlated with serious health issues. These factors highlight the need to replace saturated fats with healthier alternatives. One of the options to improve upon these problems is the use of edible structured oils that display a healthier fatty acid profile. As such, the development of oleogels and bigels has been of great interest as a solution for the replacement of saturated fat, and will be explored in‐depth in this review.

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Section: Oleogels and Bigels: Formulation Production And Further Chal...mentioning

confidence: 99%

Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry

Silva

Cerqueira

Martins

et al. 2022

J Americ Oil Chem Soc

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“…Moreover, the formation of pectin anti-gastrointestinal emulsions is a promising method for delaying the digestion and colon-targeted release of lipid-based materials [ 85 ]. The fabrication of nonliquid emulsion-based delivery systems (i.e., by freeze- and spray-drying) is another direction for future research, which should permit greater association between laboratory and market applications [ 86 ].…”

Section: Applications On the Dispersed-phase Scalementioning

confidence: 99%

Progress in the Application of Food-Grade Emulsions

Jie

Chen

2022

Foods

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The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.

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“…Following the methodology used by Nunes et al (2020), the sample morphology analysis was evaluated by SEM. Samples were sputtered with gold (10-nm layer) using a Sputter Quorum Q 15 OR ES (Quorum Technologies, United Kingdom) and placed into an aluminum support using a double-side carbon conductive tape.…”

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

Characterization of PHBV films loaded with FO1 bacteriophage using polyvinyl alcohol-based nanofibers and coatings: A comparative study

Costa

Pastrana

Teixeira

et al. 2021

Innovative Food Science & Emerging Technologies

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There is a current demand for novel active food packaging solutions using biodegradable materials and no chemical antimicrobial compounds, to ensure food quality and safety. This work involved the incorporation of Salmonella Enteritidis bacteriophage Felix O1, for potential use as an anti-Salmonella agent, into polyvinyl alcohol (PVOH) coatings and fibers deposited by casting and electrospinning on polyhydroxybutyrate/polyhydroxyvalerate (PHBV) films. PHBV films (pristine, with coating, and with nanofibers) were characterized in terms of water sensitivity, mechanical performance, morphology, and thermal properties. Additionally, X-ray diffraction and Fourier Transform Infrared Spectroscopy were performed to assess possible chemical modifications on PHBV films after PVOH deposition and the presence of bacteriophage. PVOH increased the moisture content from 5.98% (PHBV) to 8.94% and 8.28% for PHBV/coating films and PHBV/nanofiber films respectively, increased the solubility from 0% (PHBV) to 30.32% (PHBV/coating films) and to 32.42% (PHBV/nanofiber films), and increased the hydrophilicity of the films (contact angle of 76.31 • for PHBV, 64.01 • for PHBV/coating films and 30.90 • for PHBV/nanofiber films), leading to an increased water affinity of their surface. Felix O1 was successfully added and maintained antimicrobial activity (10 6 titer) after the formation of the coating and nanofibers, demonstrating that these solutions can potentially be used in future packaging materials to avoid Salmonella contamination.

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Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids

Abstract: Omega-3 (ω-3) polyunsaturated fatty acids are highly susceptible to oxidation and have an intense odour and poor water solubility, which make their direct applications in foods extremely difficult.

Cited by 36 publications

References 67 publications

Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry

Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry

Progress in the Application of Food-Grade Emulsions

Characterization of PHBV films loaded with FO1 bacteriophage using polyvinyl alcohol-based nanofibers and coatings: A comparative study

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