Characterization of an effective drug carrier system for improved oxidative and thermal stability of essential fatty acids: a review

Mamiro, Peter; Lalithapriya, Udayasoorian; Venkatachalapathy, Renuka; Sarojadevi, M.

doi:10.1080/10942912.2022.2105352

Cited by 3 publications

(3 citation statements)

References 127 publications

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“…The oxidation of polyunsaturated fatty acids is usually a chain reaction process, and the extraction of hydrogen from allyl bonds is the most critical step to start the reaction, which will occur under the catalysis of metal ions (Maria Jenita Peter et al, 2022). Benedet et al investigated the catalytic effects of different metal elements on LPO, of which the most MDA is produced by Fe (II) system catalysis (Benedet & Shibamoto, 2008).…”

Section: Fe 2+ or Fe 2+ /Ascorbatementioning

confidence: 99%

Guideline for screening antioxidant against lipid‐peroxidation by spectrophotometer

Sabier

et al. 2023

eFood

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Lipid peroxidation (LPO), an oxidative chain reaction often occurring in the human body and food, is harmful to human health. Due to its convenience and low cost, this guideline highlights the benefits and drawbacks of LPO models by spectrophotometer in vitro and in vivo. The preparation process and reaction mechanism of lipid substrates, oxidation triggers and detection methods are discussed in this paper to better screen antioxidants. The lipid substrates mostly consist of rat liver/brain homogenate, microsomal, low-density lipoprotein (LDL), and linoleic acid (LA), are appropriate for modeling oxidative damage in a variety of situations. Transition metals, ascorbic acid, 2,2′-azobis (2-amidinopropane) hydrochloride (AAPH), sodium Nitroprusside (SNP), 3-morpholinosydnonimine (SIN-1) and nicotinamide adenine dinucleotide phosphate (NADPH) make up the majority of the oxidizing triggers. The following LPO quantification techniques have been reviewed: (a) thiobarbituric acid reactive substances (TBARS) assay, (b) measurement of conjugated-diene (CV), (c) β-carrot bleaching assay, (d) thiocyanate method, (e) ferrous oxidationxylenol orange (FOX-2) assay. It can be concluded that more than one test system should be applied to obtain comprehensive results. In a word, this guideline provides a scientific basis for future research on antioxidants screening in food and body systems.

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Section: Fe 2+ or Fe 2+ /Ascorbatementioning

confidence: 99%

Guideline for screening antioxidant against lipid‐peroxidation by spectrophotometer

Sabier

et al. 2023

eFood

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“…Secondly, DHA is a highly hydrophobic molecule with a low water solubility [ 12 ]. DHA often loses its structural and functional integrity in acidic gastric environments, leading to a significant decrease in its bioavailability [ 13 , 14 ]. It is vulnerable to light and heat during processing and storage and has a strong flavor, while its primary oxidation product, hydrogen peroxide, is biotoxic and cytotoxic [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions

Yan,

Hu,

Gao

et al. 2024

Foods

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The aim of this study was to optimize the formation of sodium caseinate (CS) and gum arabic (GA) complexes through the Maillard reaction and to evaluate their effectiveness in improving the emulsification properties and stability of docosahexaenoic acid (DHA) nanoemulsions. First, the best target polysaccharides were selected, and the best modification conditions were determined using orthogonal experiments. Secondly, the response surface experiments were used to optimize the preparation process of the emulsion. The stability, in vitro digestion characteristics, and rheological characteristics of the emulsion prepared by means of CS–GA were compared with the emulsion prepared using a whey protein isolate (WPI). After the orthogonal test, the optimal modification conditions were determined to be a reaction time of 96 h, a CS–GA mass ratio of 1:2, a reaction temperature of 60 °C, and a degree of grafting of 44.91%. Changes in the infrared (IR), Raman, ultraviolet (UV), and endogenous fluorescence spectra also indicated that the complex structure was modified. The response surface test identified the optimal preparation process as follows: an emulsifier concentration of 5 g/L, an oil-phase concentration of 5 g/L, and a homogenization frequency of five, and the emulsion showed good stability. Therefore, the use of a nanoemulsion as a nanoscale DHA algal oil delivery system is very promising for extending the shelf life and improving the stability of food.

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“…Using Mendelian randomization, we examined the impact of plasma concentrations of ω‐3 PUFA (docosahexaenoic acid [DHA] and total ω‐3) and ω‐6 PUFA (linoleic acid and total ω‐6) on the risk of CVDs, Borges et al ( 2022 ). Sunflower oil, fish oil, and groundnut oil form rancid odors owing to oxidative degradation because of the elevated levels of MUFA and PUFA (Peter et al, 2022 ). WHO reported that about 41 million deaths in 2018 were recorded just because of noncommunicable diseases.…”

Section: Introductionmentioning

confidence: 99%

Functional roles and novel tools for improving‐oxidative stability of polyunsaturated fatty acids: A comprehensive review

Islam

Imran

Nosheen

et al. 2023

Food Science & Nutrition

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Polyunsaturated fatty acids may be derived from a variety of sources and could be incorporated into a balanced diet. They protect against a wide range of illnesses, including cancer osteoarthritis and autoimmune problems. The PUFAs, ω‐6, and ω‐3 fatty acids, which are found in both the marine and terrestrial environments, are given special attention. The primary goal is to evaluate the significant research papers in relation to the human health risks and benefits of ω‐6 and ω‐3 fatty acid dietary resources. This review article highlights the types of fatty acids, factors affecting the stability of polyunsaturated fatty acids, methods used for the mitigation of oxidative stability, health benefits of polyunsaturated fatty acids, and future perspectives in detail.

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Characterization of an effective drug carrier system for improved oxidative and thermal stability of essential fatty acids: a review

Cited by 3 publications

References 127 publications

Guideline for screening antioxidant against lipid‐peroxidation by spectrophotometer

Guideline for screening antioxidant against lipid‐peroxidation by spectrophotometer

Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions

Functional roles and novel tools for improving‐oxidative stability of polyunsaturated fatty acids: A comprehensive review

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