Journal ArticleDOI
Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
TLDR
In this article, the authors reviewed the current understanding of the lipid oxidation mechanism in oil-in-water emulsions and discussed the major factors that influence the rate of lipid oxidation, such as antioxidants, chelating agents, ingredient purity, ingredient partitioning, interfacial characteristics, droplet characteristics, and ingredient interactions.Abstract:
The susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different for emulsified lipids than for bulk lipids. This article reviews the current understanding of the lipid oxidation mechanism in oil-in-water emulsions. It also discusses the major factors that influence the rate of lipid oxidation in emulsions, such as antioxidants, chelating agents, ingredient purity, ingredient partitioning, interfacial characteristics, droplet characteristics, and ingredient interactions. This knowledge is then used to define effective strategies for controlling lipid oxidation in food emulsions.read more
Citations
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Journal ArticleDOI
Methods for testing antioxidant activity
TL;DR: The measurement of antioxidant activities, especially of antioxidants that are mixtures, multifunctional or are acting in complex multiphase systems, cannot be evaluated satisfactorily by a simple antioxidant test without due regard to the many variables influencing the results.
Journal ArticleDOI
Antioxidant Activity of Proteins and Peptides
TL;DR: While proteins and peptides have excellent potential as food antioxidants, issues such as allergenicity and bitter off-flavors as well as their ability to alter food texture and color need to be addressed.
Journal ArticleDOI
Functional Materials in Food Nanotechnology
TL;DR: The Institute of Food Technologists has issued a Scientific Status Summary to update readers on the applications of nanotechnology in the food industry as discussed by the authors, which can be found in this issue.
Journal ArticleDOI
Emulsion-based delivery systems for lipophilic bioactive components.
TL;DR: A brief overview of the major bioactive lipids that need to be delivered within the food industry (for example, omega-3 fatty acids, carotenoids, and phytosterols) is provided, highlighting the main challenges to their current incorporation into foods.
Journal ArticleDOI
Edible nanoemulsions: fabrication, properties, and functional performance
TL;DR: This tutorial review provides an overview of the current status of nanoemulsion fabrication, properties, and applications with special emphasis on systems suitable for utilization within the food industry.
References
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Book
Principles of colloid and surface chemistry
Paul C. Hiemenz,Raj Rajagopalan +1 more
TL;DR: Colloid and surface chemistry - scope and variables sedimentation and diffusion and their equilibrium solution thermodynamics - osmotic and Donnan equilibria the rheology of dispersions static and dynamic light scattering and other radiation scattering surface tension and contact angle - application to pure substances adsorption from solution and monolayer formation colloidal structures in surfactant solutions - association colloids adsorction at gas-solid interfaces van der Waals forces the electrical double layer and double-layer interactions electrophoresis and other electrokinetic phenomena electrostatic and polymer-induced
Journal ArticleDOI
Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion
TL;DR: In this paper, the autoxidation of soybean oil in a cyclodextrin emulsion system was studied in the presence of an emulsion stabilizer consisting of polysaccharides such as xanthan, tragacanth gum, and methylcellulose.
Journal ArticleDOI
Lipid hydroperoxide generation, turnover, and effector action in biological systems
TL;DR: An aspect of related interest that is under intensive investigation is lipid peroxidation/LOOH-mediated stress signaling, which may evoke a variety of cellular responses, ranging from induction of antioxidant enzymes to apoptotic death.
Journal ArticleDOI
Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins
TL;DR: In this article, the authors investigated the role of wine in inhibiting the copper-catalyzed oxidation of human low-density lipoproteins (LDL) and found that the relative inhibition of LDL oxidation varied from 46 to 100% with red wines and from 3 to 6% with white wines.
Journal ArticleDOI
Iron-catalyzed hydroxyl radical formation. Stringent requirement for free iron coordination site.
TL;DR: The hypothesis that iron-catalyzed formation of hydroxyl radical from superoxide anion radical (O-.2) and H2O2 requires the availability of at least one iron coordination site that is open or occupied by a readily dissociable ligand such as water is investigated.
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