Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model

Shimada, Yasunobu; Roos, Yrjö; Karel, Marcus

doi:10.1021/jf00004a001

Cited by 178 publications

(90 citation statements)

References 11 publications

(22 reference statements)

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“…Conjucated dienes value CDV was determined spectrophotometrically UV/Visible Philips Cambridge, UK at 234 nm. The oil samples were diluted with hexane and an extinction coefficient of 29000 mol/L was utilized to quantify the concentration of conjugated dienes formed during oxidation 16 .…”

Section: Oxidation Products Measurementmentioning

confidence: 99%

The Effects of Amplitudes Ultrasound-Assisted Solvent Extraction and Pretreatment Time on the Yield and Quality of <i>Pistacia Khinjuk</i> Hull Oil

2016

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Section: Oxidation Products Measurementmentioning

confidence: 99%

The Effects of Amplitudes Ultrasound-Assisted Solvent Extraction and Pretreatment Time on the Yield and Quality of <i>Pistacia Khinjuk</i> Hull Oil

2016

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“…Amorphous sugars are effective encapsulating agents. However, sugar crystallization, as a consequence of storage above T g , promotes both the release of encapsulated lipids [108,109] and the loss of any stabilizing effect on biomolecules such as enzymes [80]. The changes in the physical structure of a matrix may also lead to increased permeability and diffusivity of gases (H 2 O, O 2 ) that can affect reaction rates and decrease the stability of encapsulated active materials [110][111][112].…”

Section: Degradation Of Encapsulated Hydrophobic Componentsmentioning

confidence: 99%

State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)

Buera

Roos

Levine

et al. 2011

Pure and Applied Chemistry

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Supplemented temperature/composition phase diagrams include the non-equilibrium glass-transition temperature (T g ) curve and equilibrium ice-melting and solubility curves. The inclusion of the non-equilibrium curve allows one to establish relationships with the time coordinate and, thus, with the dynamic behavior of systems, provided that the thermal history of such systems is known.The objective of this report is to contribute to the potential applications of supplemented state diagrams for aqueous glass-formers, in order to describe the influence of water content, nature of vitrifying agents, and temperature on the physico-chemical properties of foods and biological and pharmaceutical products. These data are helpful to develop formulations, processing strategies, or storage procedures in order to optimize the stability of food ingredients and pharmaceutical formulations. Reported experimental data on phase and state transitions for several food and pharmaceutical systems were analyzed. Some methodological aspects and the effect of phase and state transitions on the main potential chemical reactions that can alter those systems during processing and/or storage are discussed.

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“…Several other factors could also interfere in lipid oxidation processes, such as, fatty acid composition (Gertz et al, 2000), free fatty acids, oxygen exposure (Anderson and Lingnert, 1998), heat (Fukumoto and Iibuchi, 2001;Medina et al, 2000), water (Kahl et al, 1988), physic state (Fritsch, 1994;Shimada et al, 1991), light (Chen and Ahn, 1998), trace metals (Anderson and Lingnert, 1998;Chen and Ahn, 1998;Haneda and Yoshino, 1998), antioxidants (Gertz et al, 2000), between others. Being the temperature the most important.…”

Section: Introductionmentioning

confidence: 99%

Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil

Malheiro¹,

Oliveira²,

Vilas‐Boas³

et al. 2009

Food and Chemical Toxicology

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a-tocopherol a b s t r a c tThis study reflects the effect of different microwave heating times (1, 3, 5, 10 and 15 min) on physical and chemical characteristics of three Portuguese olive oils from three protected designation of origin (PDO), ''Azeite de Trás-os-Montes PDO", ''Azeites da Beira Interior PDO", and ''Azeite de Moura PDO". The parameters evaluated were free acidity, peroxide value, specific extinction coefficients (K 232 and K 270 ), color and chlorophylls and carotenoids content. A differential pulse voltammeter was also used to monitor the changes in a-tocopherol content. The results showed that microwave heating produce losses in the quality of the different analysed olive oils. The heating time did not promote the occurrence of hydrolysis in the samples since no changes in free acidity values were found. All other parameters were affected by exposure time in a similar way: in the firsts 3 min no marked changes were observed, after that the quality of the oil decrease significantly. The microwave heating time also affects the total chlorophylls, carotenoids and a-tocopherol contents which clearly decreased as long as the exposure time increases. After 15 min of heating the electrochemical signal, due to the a-tocopherol, disappear completely in the voltamogram.

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Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model

Cited by 178 publications

References 11 publications

The Effects of Amplitudes Ultrasound-Assisted Solvent Extraction and Pretreatment Time on the Yield and Quality of <i>Pistacia Khinjuk</i> Hull Oil

The Effects of Amplitudes Ultrasound-Assisted Solvent Extraction and Pretreatment Time on the Yield and Quality of <i>Pistacia Khinjuk</i> Hull Oil

State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)

Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil

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