Stability and stabilization of omega-3 oils: A review

Wang, Jiankang; Han, Linxiao; Wang, Daoying; Sun, Yujiao; Huang, Junrong; Shahidi, Fereidoon

doi:10.1016/j.tifs.2021.09.018

Cited by 41 publications

(41 citation statements)

References 190 publications

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“…Table 2 also show the oxygen permeability of the different films. The determination of the oxygen permeability of the films is of great importance as it is an investigation into the role of preventing the oxidation of grease [ 1 , 3 ]. Of these, the GP01 was not tested this time because it was almost impossible to unfold due to its strong self-adhesive properties.…”

Section: Resultsmentioning

confidence: 99%

“…We already know that oxygen and UV light are the two main external factors contributing to grease oxidation [ 1 , 3 ], so it is necessary to explore the effect of the film’s shading and oxygen permeability on the four indicators related to grease oxidation. Using Pearson correlation analysis, the results are shown in Figure 9 .…”

Section: Resultsmentioning

confidence: 99%

“…The oxidative stability of oily foods, especially those containing high levels of unsaturated fatty acids, is of significant concern. Traditional stabilization technologies (including the removal of oxygen and catalysts) and addition of antioxidants should be further studied for their safety, synergistic effect due to the combination of different components, as well as the use of packaging material [ 1 ]. Furthermore, food packaging systems’ primary function is to separate food from the surrounding environment, reducing interaction with spoilage factors (such as microorganisms, water vapor, oxygen and off-flavors) and avoiding losses of desirable compounds [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…As a food-grade material, gelatin is widely sourced, it is made from partial hydrolysis of collagen, it has good UV absorption and it is often used as the primary material for edible packagings [ 19 ], such as capsule shells and microcapsule wall materials [ 1 ]. Films made from pure gelatin are transparent, odorless and have low oxygen permeability, but are fragile such as glass, thus often need to be modified to obtain functionality [ 20 , 21 ], mainly in mechanical properties or antimicrobial applications [ 22 , 23 ], and they are mostly applied as polysaccharide-protein structures such as using cellulose.…”

Section: Introductionmentioning

confidence: 99%

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Characterization and Application in Packaging Grease of Gelatin–Sodium Alginate Edible Films Cross-Linked by Pullulan

Fan

Deng

et al. 2022

Polymers

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Gelatin–sodium alginate-based edible films cross-linked with pullulan were prepared using the solution casting method. FTIR spectroscopy demonstrated the existence of hydrogen bonding interactions between the components, and scanning electron microscopy observed the component of the films, revealing electrostatic interactions and thus explaining the differences in the properties of the blend films. The best mechanical properties and oxygen barrier occurred at a 1:1 percentage of pullulan to gelatin (GP11) with sodium alginate dosing for modification. Furthermore, GP11 demonstrated the best thermodynamic properties by DSC analysis, the highest UV barrier (94.13%) and the best oxidation resistance in DPPH tests. The results of storage experiments using modified edible films encapsulated in fresh fish liver oil showed that GP11 retarded grease oxidation by inhibiting the rise in peroxide and anisidine values, while inappropriate amounts of pullulan had a pro-oxidative effect on grease. The correlation between oil oxidation and material properties was investigated, and water solubility and apparent color characteristics were also assessed.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Characterization and Application in Packaging Grease of Gelatin–Sodium Alginate Edible Films Cross-Linked by Pullulan

Fan

Deng

et al. 2022

Polymers

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“…Biosynthesis of DHA in human body is very limited; thus, it is very important to incorporate DHA into our diet (Ahonen et al 2022). Due to its high degree of unsaturation, DHA is prone to oxidative rancidity (Wang et al 2021) resulted in unpleasant odor, decreased in nutritional value and formation of compounds that maybe detrimental to human health (Jamshidi et al 2020). Therefore, it is very important to develop a suitable delivery system capable of improving DHA storage stability without compromising its bioavailability.…”

Section: Introductionmentioning

confidence: 99%

Anionic powdered-nanoliposome loaded with algal oil: Effects of carrier agents on storage stability, in-vitro digestibility and cellular uptake

Liu

Feng

Zhao

et al. 2022

Preprint

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Present study prepared anionic powdered-nanoliposomes loaded with algal oil using phosphatidylserine and different wall materials (maltodextrin and hydroxypropyl β-cyclodextrin). All the powdered liposomes were nanosized (238.97 ± 4.67–256.30 ± 0.85 nm) with negative zeta potential (-71.80 ± 7.84 – -51.46 ± 1.27 mv). We have investigated and compared the effects of different wall materials on the oxidative stability, in-vitro digestibility and cellular uptake of the spray-dried powders were investigated. Results showed MD was able to provide higher oxidative stability to anionic-powdered liposomes loaded with algal oil. In addition, powdered liposomes produced from MD demonstrated better in-vitro digestibility with increased in SLC27A4, FABP2 and CD36 gene expression indicating good cellular uptake of the powdered liposomes.

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Microencapsulation of Chia Seed Oil by Spray‐Drying: Influence of the Antioxidant Addition

Ixtaina

Hoffman

Copado

et al. 2022

Euro J Lipid Sci & Tech

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Chia seed oil has a high content of polyunsaturated fatty acids, giving it nutritionally beneficial qualities, although determining its high susceptibility to oxidative deterioration. Microencapsulation and natural antioxidants are alternatives to protect this oil during its processing and storage. This work aims to study the physicochemical characteristics and the oxidative stability of chia seed oil microencapsulated with different antioxidants (rosemary extract, blend of rosemary and chamomile extracts, ascorbyl palmitate) by spray-drying using sodium caseinate and lactose as wall material. The microencapsulation efficiency and the moisture content are >97% and <3% d.b., respectively. Scanning electron microscopy shows that the microcapsules are spherical, with diameters ranging between 11.3 and 14.8 µm. At t = 0, the microencapsulated oil recorded a t i = 12.7 h, seven times greater than that of the bulk-oil. The addition of the antioxidants increases the t i of the microencapsulated oil. The addition of ascorbyl palmitate maintains the peroxide value under the acceptable limit after 60 d of storage (25 °C, darkness, HR 33%). Thus, microencapsulation by spray drying of chia oil with ascorbyl palmitate addition will be the most appropriate studied system to obtain microparticles with high efficiency and oxidative stability during the processing and storage. Practical Application: This study contributes to investigating the microencapsulation of omega-3 fatty acids n-3 fatty acids (FAs) from a novel oilseed (chia oil), applying different antioxidants, including those from vegetable sources such as rosemary and chamomile extracts, to confer additional protection to microencapsulated oil. Thus, the application of these techniques will enable the delivery of this vegetable oil for the development of functional foods.

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Stability and stabilization of omega-3 oils: A review

Cited by 41 publications

References 190 publications

Characterization and Application in Packaging Grease of Gelatin–Sodium Alginate Edible Films Cross-Linked by Pullulan

Characterization and Application in Packaging Grease of Gelatin–Sodium Alginate Edible Films Cross-Linked by Pullulan

Anionic powdered-nanoliposome loaded with algal oil: Effects of carrier agents on storage stability, in-vitro digestibility and cellular uptake

Microencapsulation of Chia Seed Oil by Spray‐Drying: Influence of the Antioxidant Addition

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