Photodegradation Products And Their Analysis In Food

Verduin, Joshka

doi:10.24966/fsn-1076/100067

Cited by 19 publications

(13 citation statements)

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“…Most photosensitizers have pseudoreduction potentials above 1 V, allowing the oxidation of single double bonds (Table 1). No wonder that light‐induced oxidation is one of the major factors responsible for food waste (142).…”

Section: Type I Photosensitized Oxidationsmentioning

confidence: 99%

“…Most photosensitizers have pseudoreduction potentials above 1 V, allowing the oxidation of single double bonds (Table 1). No wonder that light-induced oxidation is one of the major factors responsible for food waste (142). Type I photosensitization of phospholipids is complex and involves a large number of competitive pathways giving rise to many photoproducts, whose distribution depends on many factors, starting with the nature of the reactant.…”

Section: One-electron Oxidation Of Lipidsmentioning

confidence: 99%

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Photosensitization Reactions of Biomolecules: Definition, Targets and Mechanisms

Baptista

Cadet

Greer

et al. 2021

Photochem & Photobiology

112

144

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Photosensitization reactions have been demonstrated to be largely responsible for the deleterious biological effects of UV and visible radiation, as well as for the curative actions of photomedicine. A large number of endogenous and exogenous photosensitizers, biological targets and mechanisms have been reported in the past few decades. Evolving from the original definitions of the type I and type II photosensitized oxidations, we now provide physicochemical frameworks, classifications and key examples of these mechanisms in order to organize, interpret and understand the vast information available in the literature and the new reports, which are in vigorous growth. This review surveys in an extended manner all identified photosensitization mechanisms of the major biomolecule groups such as nucleic acids, proteins, lipids bridging the gap with the subsequent biological processes. Also described are the effects of photosensitization in cells in which UVA and UVB irradiation triggers enzyme activation with the subsequent delayed generation of superoxide anion radical and nitric oxide. Definitions of photosensitized reactions are identified in biomolecules with key insights into cells and tissues.

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Section: Type I Photosensitized Oxidationsmentioning

confidence: 99%

Section: One-electron Oxidation Of Lipidsmentioning

confidence: 99%

Photosensitization Reactions of Biomolecules: Definition, Targets and Mechanisms

Baptista

Cadet

Greer

et al. 2021

Photochem & Photobiology

112

144

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“…The RSK is rich in oleic acid and linoleic acid at 25.1% and 37.8%, respectively. When the plant oils were exposed to light during the feedstuff fermentation with yeast, the fatty acid, or specifically the oleic acid and linoleic acid, content reduced [27]. The oxidation happened because of a hydrogen abstraction reaction between a hydroxy radical and fatty acid [28].…”

Section: The Chemical Composition Of Dietsmentioning

confidence: 99%

“…The oxidation happened because of a hydrogen abstraction reaction between a hydroxy radical and fatty acid [28]. This radical can take a hydrogen atom from the lipid or a hydrogen atom from the lipid hydroperoxides to produce peroxyl radicals [27]. The result of the EE reduction in the YERSEK when compared with RSK indicated that plant oil can be degraded into hydroperoxides under the influence of light and oxygen.…”

Section: The Chemical Composition Of Dietsmentioning

confidence: 99%

Effects of Rubber Seed Kernel Fermented with Yeast on Feed Utilization, Rumen Fermentation and Microbial Protein Synthesis in Dairy Heifers

et al. 2022

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Yeast (Saccharomyces cerevisiae) has been used to improve the nutritive value of feedstuffs, especially rubber seed kernel. In the current study, rubber seed kernel was grated and subjected to solid-state fermentation with yeast to enhance the nutritive value. The yeast-fermented rubber seed kernel (YERSEK) was substituted for soybean meal in ruminant diets to evaluate the effect of YERSEK on feed intake, digestibility, rumen fermentation and microbial protein synthesis in dairy heifers. Five Holstein Friesian crossbred heifers with an initial body weight (BW) of 215 ± 20 kg were used in this research. The experimental design was a 5 × 5 Latin squared design and the dietary treatments were five levels of YERSEK at 0, 100, 150, 200 and 250 g/kg dry matter in concentrate at 1% of BW, with rice straw fed ad libitum. The supplementation with YERSEK reduced rice straw and total DM intake linearly (p < 0.05). The intake of neutral detergent fiber and acid detergent fiber decreased linearly (p < 0.05), while ether extract intake increased linearly (p < 0.01) with YERSEK supplementation. The ether extract digestibility tended to be high (p < 0.01) with increasing levels of YERSEK. Supplementation with the YERSEK did not change (p > 0.05) ruminal pH and blood urea nitrogen in this study, but ruminal ammonia nitrogen was increased (p < 0.01) in the heifers receiving YERSEK. Increasing the YERSEK levels did not adversely affect the proportion of volatile fatty acids (VFA), which included acetate, propionate and butyrate and the microbial population (p > 0.05). Microbial protein synthesis was similar among the treatments (p > 0.05). The inclusion of YERSEK at 250 g/kg DM in concentrate feed had no effect on the utilization of feed, rumen fermentation characteristics and microbial protein synthesis. The YERSEK could be used as a protein replacement for up to 86% of the soybean meal in feed concentrate for dairy heifers.

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“…Before sterilization, 10.5 g of these solutions were added and homogenized (13.8/3.4 Mpa) to milk or chocolate milk to obtain fortification levels of 100 and 250 IU/240 mL. Although the literature reports that vitamin D is a sensitive compound to environmental stress such as oxidation, heat, light, and acid pH [ 64 , 65 ], a high stability of VD3 was observed in both fortified milks, even after exposure to high temperatures and storage time, without changes in sensory properties [ 34 ]. In accordance with these results, Kaushik et al [ 38 ] observed a good stability of VD2, added to a mixture of cow’s milk and buffalo milk, during pasteurization, boiling and sterilization, storage, and packaging processes.…”

Section: Fortification Strategies Of Vitamin D In Beveragesmentioning

confidence: 99%

Formulation Strategies for Improving the Stability and Bioavailability of Vitamin D-Fortified Beverages: A Review

Vieira

Souza²

2022

Foods

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Vitamin D is a lipophilic bioactive that plays an important role in bone health. Fortification of beverages, such as milk, fruit juices, teas, and vegetable drinks, could be an efficient strategy to prevent vitamin D deficiency and its associated effects on health. This review summarizes the current understanding of beverage fortification strategies with vitamin D and the resulting effects on the stability, bioaccessibility, and sensory properties of the formulated products. The direct addition technique has been the conventional approach to fortifying beverages. In addition, encapsulation has been pointed out as a desirable delivery approach to increase stability, preserve bioactivity, and enhance the absorption of vitamin D in beverage systems. The literature reports the potential applicability of several methods for encapsulating vitamin D in beverages, including spray drying, micro/nanoemulsions, nanostructured lipid carriers, liposomes, and complexation to polymers. Some of these delivery systems have been assessed regarding vitamin D stability, but there is a lack of kinetic data that allow for the prediction of its stability under industrial processing conditions. Moreover, in some cases, the applicability of some of these delivery systems to real beverages as well as the in vivo efficacy were not evaluated; thus, fortification strategies with a global outreach are lacking.

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Photodegradation Products And Their Analysis In Food

Cited by 19 publications

References 0 publications

Photosensitization Reactions of Biomolecules: Definition, Targets and Mechanisms

Photosensitization Reactions of Biomolecules: Definition, Targets and Mechanisms

Effects of Rubber Seed Kernel Fermented with Yeast on Feed Utilization, Rumen Fermentation and Microbial Protein Synthesis in Dairy Heifers

Formulation Strategies for Improving the Stability and Bioavailability of Vitamin D-Fortified Beverages: A Review

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