Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment

Yeşi̇lsu, Ahmet Faruk; Özyurt, Gülsün

doi:10.1016/j.jfoodeng.2018.07.021

Cited by 56 publications

(39 citation statements)

References 52 publications

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“…In this context, many recent papers have reported that spices, herbs (used in the form of ground materials or extracts), essential oils, and vegetable extracts [8,10,11,12], if added to edible oils, are able to hinder the oxidative degradation. Extra virgin olive oil (EVOO), the most important edible oil of the Mediterranean diet, presents better stability against oxidation and heating processes in comparison to other edible oils [13].…”

Section: Introductionmentioning

confidence: 99%

Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage

Montesano

Rocchetti

Cossignani

et al. 2019

Foods

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A carotenoid-rich extract from Lycium barbarum L. was added to extra virgin olive oil (EVOO), obtaining a carotenoid-enriched oil (EVOOCar). The oxidative stability of EVOO and EVOOCar was evaluated during long-term storage of 28 weeks at room temperature, by measuring some classical parameters (acidity and peroxide values, spectrophotometric coefficients, fatty acid composition) and the content of minor compounds (i.e., α-tocopherol and lutein). At the end of the storage, higher content (p < 0.01) of α-tocopherol in EVOOCar in respect to EVOO were observed. Zeaxanthin dipalmitate, the most abundant carotenoid compound of Goji berries, decreased slightly (p < 0.05) in EVOOCar until the end of the storage. In regard to polyphenols, an ultra-high-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UHPLC/QTOF-MS) using untargeted metabolomics was carried out. This latter approach discriminated the two oil samples during long-term storage, allowing to identify also the phenolic classes most exposed to significant variations during storage (i.e., mainly lignans and flavones). Besides, the addition of Goji carotenoids preserved the stability of tyrosol equivalents in EVOOCar during long-term storage. These results highlighted that the enrichment of EVOO with a carotenoid-rich extract can improve the shelf-life and nutritional value of added-oil, protecting EVOO natural antioxidants during long-term storage.

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Section: Introductionmentioning

confidence: 99%

Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage

Montesano

Rocchetti

Cossignani

et al. 2019

Foods

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“…White thyme oil, obtained from Thymus vulgaris L., is the product obtained from the redistillation of dried thyme leaves . This essential oil has proved to be an excellent antimicrobial agent and antioxidant compound . Furthermore, the potential application of white thyme oil as a food preservative for incorporation in a clean‐label product has been demonstrated…”

Section: Introductionmentioning

confidence: 99%

Strategies for reducing Ostwald ripening phenomenon in nanoemulsions based on thyme essential oil

et al. 2019

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BACKGROUND: White thyme essential oil, which can be incorporated in clean-label and food emulsion-based products, is a natural antimicrobial agent. However, emulsions containing essential oils commonly undergo Ostwald ripening as the main destabilization process. The main objective of this work was to evaluate various strategies for the inhibition of Ostwald ripening so as to develop stable nanoemulsions containing white thyme essential oil as food preservative and Kolliphor EL as surfactant.RESULTS: In a first approach, the influence of the surfactant/dispersed phase ratio and the number of cycles through a microfluidizer on droplet size distribution was evaluated. Unfortunately, these emulsions underwent Ostwald ripening, which was demonstrated by the application of the Lifshitz-Slyozov-Wagner theory. In order to reduce this destabilization mechanism, two different techniques based on the modification of the formulation (addition of rosin gum or Aerosil COK84) were analysed using laser diffraction and multiple light scattering techniques. The addition of rosin gum inhibited the Ostwald ripening mechanism, but only partially. Conversely, the incorporation of Aerosil COK84 to the continuous phase led to a gel-like rheological behaviour which seemed to practically avoid Ostwald ripening. CONCLUSIONS: Aerosil particles cover the droplets and form a three-dimensional network suggesting a Pickering stabilization, which was confirmed using transmission electronic microscopy. The results confirmed the role of Aerosil COK84, not only as a thickener or gelling agent, but also as an Ostwald ripening inhibitor.

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“…This is predicted, considering the antioxidant properties of lycopene. 48 Other studies have also reported decreased oxidation values in fish oil emulsion with added antioxidants, 11,49,50 but no data about microcapsules containing fish oil and antioxidants have been found. As for the effect of storage time, MF0, MFL1, and MFL2 stored for 30 days showed significant higher values (P = 0.052, 0.000, and 0.000 respectively) of TBARs than their counterparts at 0 days, whereas this increase was not found in MFL3 (P = 0.963).…”

Section: Sampling Replication and Statistical Analysismentioning

confidence: 99%

“…However, the main challenge of enrichment with ω −3 PUFAs is their high susceptibility to oxidation, with the consequent nutritional loss and unacceptable rancidity and off‐flavor . In this context, microencapsulation and the addition of antioxidant have been used as possible strategies to avoid ω −3 PUFA oxidation …”

Section: Introductionmentioning

confidence: 99%

“…9 In this context, microencapsulation and the addition of antioxidant have been used as possible strategies to avoid ω−3 PUFA oxidation. [10][11][12][13] Microencapsulation is based on creating a physical barrier between the active compounds and the environment, minimizing their contact and reactivity with water, oxygen, iron, and other oxidizing promoters. 14 Spray-drying has been the technique used most to encapsulate ω−3 PUFA-rich oil.…”

Section: Introductionmentioning

confidence: 99%

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Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads

et al. 2020

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BACKGROUND The consumption of omega‐3 fatty acids has many beneficial effects for human health, but the intake of foods rich in these fatty acids is not enough to achieve the recommended quantity per person and per day, and their direct addition in foods cause oxidation and unacceptable rancidity and off‐flavor. Taking account of all these aspects, this study was aimed to develop stable microcapsules of fish oil (omega‐3 polyunsaturated fatty acids) and lycopene (antioxidant) and to investigate their effect on different spreads. RESULTS The inclusion of different proportions of lycopene in fish oil did not show great benefits in the quality characteristics of emulsions and microcapsules. After the addition of fish oil and fish oil + lycopene microcapsules to dry‐cured ham and cheese spreads, no significant differences were found in the proximal composition and oxidative stability, whereas fatty acids composition and sensory analysis were influenced. The eicosapentaenoic and docosahexaenoic acids content increased with the fish oil content in both products, but it decreased significantly after storage in the cheese spreads. Addition of microcapsules did not significantly influence on quantitative–descriptive and acceptability sensory analyses in dry‐cured spreads, but it negatively affected the flavor of cheese spreading creams. CONCLUSION There is no need to add antioxidants to improve the stability of the fish oil microcapsules in the present study, which are appropriate as eicosapentaenoic acid and docosahexaenoic acid vehicles to enrich meat‐derived spreading creams. © 2019 Society of Chemical Industry

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Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment

Cited by 56 publications

References 52 publications

Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage

Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage

Strategies for reducing Ostwald ripening phenomenon in nanoemulsions based on thyme essential oil

Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads

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