Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies

Kergomard, Jeanne; Pabœuf, Gilles; Barouh, Nathalie; Villeneuve, Pierre; Schafer, Olivier; Wooster, Tim J.; Bourlieu-Lacanal, Claire; Víe, Véronique

doi:10.1016/j.foodchem.2021.129880

Cited by 15 publications

(7 citation statements)

References 45 publications

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“…Kergomard et al . (2021) also confirmed that a processing operation (90 °C for 10 min) altered the WOB membrane structure, thereby reducing oxidative stability. The higher oxidative rate of WOB than that of SFOB and SSOB is likely because of the high unsaturated fatty acid content of walnut oil (approximately 93%) (Kergomard et al ., 2021), as compared to sunflower oil (88%−91%) (Rai et al ., 2016) and seasame oil (83.2%) (Orsavova et al ., 2015).…”

Section: Resultsmentioning

confidence: 60%

Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

Sun

Kang

et al. 2022

Int J of Food Sci Tech

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Oil bodies (OBs) are natural pre‐emulsion systems and an ideal green food additive. However, their proclivity to oxidation limits the applications of OBs. In this study, the effect of pasteurization (85 and 125 °C; 1 min) on membrane proteins and the oxidative stability of various OBs (soybean, sunflower, peanut, sesame, and walnut) were investigated. The membrane proteins are extracted from the OBs. The ultrahigh‐temperature pasteurization (125 °C, 1 min) eliminated lipoxygenase of soybean and peanut OBs. Furthermore, oleosin exhibited a higher denaturation temperature (approximately 100 °C) than extrinsic proteins (approximately 50 °C). Pasteurization induced the conversion of the α‐helix structure to a disordered structure by rearranging the hydrogen bonds. The pasteurized soybean and peanut OBs exhibited a high oxidative stability owing to their stable membrane structures and decreased lipoxygenase activity, while sunflower, sesame, and walnut OBs did not exhibit good oxidative stability because of their vulnerable membranes, a large number of unsaturated fatty acids, and severe aggregation of droplets. Simulated milk based on pasteurized soybean and peanut OBs (125 °C, 1 min) maintained outstanding storage stability. These results confirmed that pasteurized soybean and peanut OBs have the potential as a skim milk additive for the benefit of the consumer.

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Section: Resultsmentioning

confidence: 60%

Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

Sun

Kang

et al. 2022

Int J of Food Sci Tech

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“…A 40× water‐immersion objective was used and three fluorescent dyes were added to 200 µL model IFF at least 10 min before observation in order to localize proteins (Fast green FCF, 6:100 v/v), nonpolar (Lipidtox, 0.2:100 v/v, λ ex 488 nm to λ em 590 nm), or polar lipids (Rd DOPE, 1:100 v/v, λ ex 543 nm to λ em 590 nm). [ 20 ] The images collection and analysis were performed using the Leica LAS X software.…”

Section: Methodsmentioning

confidence: 99%

Stabilization of infant formulas against lipid oxidation: What are the key structural levers?

Cancalon,

Barouh,

Hemery

et al. 2023

Euro J Lipid Sci & Tech

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Infant follow‐on formulas (IFF) mimic human milk. This study aimed to identify the key structural levers that influence oxidative stability of IFF. Representative model IFF of marketed products in term of lipid composition were formulated with varying droplet size, lipid droplet core composition, and interfacial composition using different emulsifiers (soy lecithin or dairy phospholipids [DPL]). The oxidative stability of model IFF was assessed in accelerated storage conditions. No significant stabilization effect based on the lipid droplet core composition was observed. However, the nature of the interface, influenced by the emulsifier type, had an impact. Model IFF with DPL showed no loss of tocopherols and peroxide value was up to twice lower than those with soy lecithin after 20 days. This effect was particularly pronounced for the 0.4µm droplets. These results suggest that model IFF with DPL had a greater oxidative stability, likely due to the presence of sphingomyelin and the formation of a rigidified domain at the droplet surface. Model IFF with 0.4 µm droplets stabilized with soy lecithin, especially when added to the water phase, showed a tocopherols loss twice as high as that of IFF with DPL. These results indicate that oxidative stability of IFF is more influenced by the chemical environment rather than droplet size.Practical Application: Infant follow‐on formulas (IFF) aim to ensure an adequate nutritional intake to support the proper development and infant growth. Therefore, IFF must be stable against degradation phenomena such as lipid oxidation and have a composition and structure that are as biomimetic as possible to mature breast milk. This study provides key information for the development of IFF with a lipid composition and structure that are suitable for the infant nutritional needs and have an acceptable resistance to lipid oxidation. More generally, these results can be applied to all dispersed systems in the form of oil‐in‐water emulsions with a similar composition.

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“…OB extraction from plant seed by aqueous extraction results in a naturally emulsified product with a higher stability than emulsions prepared using surfactants such as Tween 20, or proteins such as caseinates or whey protein isolate (WPI) [32]. The natural stability of OB [33] has raised interest for their application in many areas, from cosmetic and pharmaceutical to food industry [34,35], which explains why their use is quite widespread in the preparation of food emulsions such as creams, salad dressings, mayonnaise or liquors [36].…”

Section: Oil Body Assemblies and Oil Body Membranesmentioning

confidence: 99%

Digestibility and oxidative stability of plant lipid assemblies: An underexplored source of potentially bioactive surfactants?

Kergomard

Carrière

Barouh

et al. 2021

Critical Reviews in Food Science and Nutrition

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BSSL Bile-salt simulated lipase CCK Cholecystokinin CEH Carboxyl ester hydrolase (pancreatic) CLSM Confocal laser scanning microscopy CMC Critical Micelle Concentration COB Crude OB CRF Chloroplast rich fraction DBE Dissociating Bond Energy DGDG Digalactosyldiacylglycerol DGMG Digalactosylmonoacylglycerol DHA Docosahexaenoic acid EPA Eicosapentaenoic acid FA Fatty acid FFA Free Fatty acid GI Gastrointestinal GL Galactolipid GLP-1 Glucagon-like peptide 1 GPLRP2 Guinea pig pancreatic lipase related protein 2 HGL Human gastric lipase HII Inverse hexagonal phase HPL Human pancreatic lipase HPLRP2 Human pancreatic lipase related protein 2 LA Linoleic acid L Lamellar phase LC-PUFA Long chain polyunsaturated fatty acid MGDG Monogalactosyldiacylglycerol MGMG Monogalactosylmonoacylglycerol OB Oil body PA Phosphatidic acid

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Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies

Cited by 15 publications

References 45 publications

Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

Stabilization of infant formulas against lipid oxidation: What are the key structural levers?

Digestibility and oxidative stability of plant lipid assemblies: An underexplored source of potentially bioactive surfactants?

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