Oxidation in fish oil-enriched mayonnaise3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis

Jacobsen, Charlotte; Hartvigsen, Karsten; Lund, Pia; Thomsen, Marianne; Skibsted, Leif H.; Adler‐Nissen, Jens; Hølmer, Gunhild; Meyer, Anne S.

doi:10.1007/s002179900132

Cited by 105 publications

(137 citation statements)

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“…This could lead to increased oxidation. However, contradictory results on the effect of droplet size on oxidation have been observed [30][31][32]. According to the above hypothesis, the increased lipid oxidation in the milk emulsion containing smaller droplets compared to the plain yoghurt samples may partly be caused by this difference in droplet size.…”

Section: Discussionmentioning

confidence: 98%

Effect of ingredients on oxidative stability of fish oil‐enriched drinking yoghurt

Nielsen

Klein²,

Jacobsen

2009

Euro J Lipid Sci & Tech

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The oxidative stabilities of fish oil-enriched milk and fish oil-enriched drinking yoghurt were compared by following the development of lipid oxidation in plain milk, plain yoghurt and yoghurt to which ingredients present in drinking yoghurt were added one by one. All samples were enriched with 1 wt-% fish oil. After 3 weeks of storage, development of peroxide values, volatile secondary oxidation products and fishy offflavors were much more pronounced in the milk compared to any of the yoghurt samples, irrespective of any added ingredients used to prepare flavored drinking yoghurt. Thus, pectin, citric acid or gluconodelta-lactone did not affect the oxidative stability of fish oil-enriched yoghurt emulsions. Furthermore, the fruit preparation and added sugar did not lead to increased antioxidative activity. It is concluded that yoghurt as the dairy component in the fish oil-enriched emulsion was responsible for the remarkably high oxidative stability and was able to protect the n-3 PUFA against oxidative deterioration. It should be considered that this strong antioxidative effect of yoghurt might mask potential antioxidative effects of the other ingredients in the drinking yoghurt.

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Section: Discussionmentioning

confidence: 98%

Effect of ingredients on oxidative stability of fish oil‐enriched drinking yoghurt

Nielsen

Klein²,

Jacobsen

2009

Euro J Lipid Sci & Tech

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“…48 Third, free radicals and metabolites formed during oxidation may exert adverse effects on human health. 49 More details of impact on human will be discussed in the next section.…”

Section: Impact Of Pufa Oxidation On Food Qualitymentioning

confidence: 99%

Oxidation of Polyunsaturated Fatty Acids and its Impact on Food Quality and Human Health

Tao¹

2015

Adv Food Technol Nutr Sci Open J

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CitationTao L. Oxidation of polyunsaturated fatty acids and its impact on food quality and human health. Mini ReviewPage 135 ABSTRACTFor many years, both preclinical and clinical studies have provided evidences to support the beneficial effects of ω-3 Polyunsaturated fatty acids (PUFAs), particularly Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) in the prevention of chronic diseases. However, recently, an increasing number of studies reported adverse or contradictory effects of ω-3 PUFAs on human health. While dose and experimental condition need to be considered when evaluating these effects, oxidation of PUFAs also serves as an important factor contributing to the inconsistent results. In fact, oxidation of PUFAs happens frequently during food processing and storage, cooking and even after food ingestion. The free radicals and metabolites generated from PUFA oxidation may adversely affect food quality and shelf life by producing off-flavors and reducing nutritional values. The impact of PUFA oxidation in human health is more complicated, depending on the concentration of products, disease background and targets. This review will introduce different types of PUFA oxidation, discuss its impact on food quality and human health and provide some thoughts for the future research directions.

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“…Propyl gallate, a propyl ester of gallic acid is partially soluble in water (Jacobsen et al 1999) and freely soluble in common solvents such as N,N-dimethylformamide (Kubo et al 2002), methanol (Sharma andBhat 2009), ethanol andether (Solorzano-Santos andMiranda-Novales 2012). This substance is known to exhibit antioxidant activity, but antibacterial activities were also reported (Kubo et al 2001;Sharma and Bhat 2009).…”

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confidence: 99%

Use of natural substances for boar semen decontamination

Mazurová¹,

Kukla²,

Rozkot³

et al. 2015

Vet. Med. - Czech

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ABSTRACT:The aim of this study was to investigate the antibacterial activity and toxicity for sperm cells of the natural substances gallic acid, methyl gallate, ethyl gallate, propyl gallate, octyl gallate, thymol, carvacrol and eugenol. The antibacterial activity of these natural substances and selected combinations of them against bacterial strains isolated from boar ejaculates was determined using the microdilution and macrodilution method in Mueller-Hinton broth. The most effective natural substances against Gram-negative and Gram-positive bacteria included in our study were thymol and carvacrol with minimum inhibitory concentration (MIC) values in the range of 300-600 µg/ml. Gallic acid exhibited the best antibacterial activity against Pseudomonas aeruginosa strains (MIC values of 300-2400 µg/ml), whereas the ranges of MIC values against Escherichia coli, Enterococcus faecalis and Staphylococcus sp. strains were higher. Octyl gallate exhibited stronger antibacterial activity against staphylococci and enterococci (MIC values of 18.8-75 µg/ml) than against Escherichia coli and Pseudomonas aeruginosa strains with MIC values in the ranges of 300-600 µg/ml and 1200-2400 µg/ml, respectively. Thymol combined with carvacrol was the most effective combination against enterococci (MIC values of 75-300 : 150 thymol : carvacrol) and Pseudomonas aeruginosa (MIC values of 75-300 : 300 thymol : carvacrol), bacteria which are known to be frequently resistant to antimicrobials. Similar results were determined for the combination of carvacrol and eugenol against staphylococci and enterococci. The results of the combinations revealed more of an additive rather than a synergistic effect. Thymol and carvacrol were the most effective natural substances against the bacteria included in this study, with a low toxicity for sperm cells compared to other substances, suggesting their possible use for boar semen decontamination.

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Oxidation in fish oil-enriched mayonnaise3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis

Cited by 105 publications

References 0 publications

Effect of ingredients on oxidative stability of fish oil‐enriched drinking yoghurt

Effect of ingredients on oxidative stability of fish oil‐enriched drinking yoghurt

Oxidation of Polyunsaturated Fatty Acids and its Impact on Food Quality and Human Health

Use of natural substances for boar semen decontamination

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