Effect of Blueberry Extract From Blueberry Pomace on the Microencapsulated Fish Oil

Li, Juan; Solval, Kevin Mis; Alfaro, Luis; Zhang, Jie; Chotiko, Arranee; Delgado, Juliana; Chouljenko, Alexander; Bankston, David; Bechtel, Peter J.; Sathivel, Subramaniam

doi:10.1111/jfpp.12222

Cited by 18 publications

(12 citation statements)

References 30 publications

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“…The sensory impact of lipid oxidation is rancidity, responsible for changes in the flavor properties. In addition, the oxidative deterioration of lipids can lead to bleaching in foods due to the reaction with pigments, particularly carotenoids [20,21]. Enzymatic browning is another oxidative phenomenon during the maturation, processing and storage of food products.…”

Section: Introductionmentioning

confidence: 99%

Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

2019

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In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.

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Section: Introductionmentioning

confidence: 99%

Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

2019

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“…Hue angle and chroma values were calculated by following a previously reported procedure using Eqs. and , respectively (Li et al, 2015).

Hue angle = \tan^{- 1} ((), \frac{b *}{a *})

Chroma = \sqrt{a *^{2} + b *^{2}}

…”

Section: Methodsmentioning

confidence: 99%

Physicochemical Properties of Purified Biodiesel Based on Oil Recovered from Catfish (Ictalurus punctatus) Viscera

Solval

Chouljenko

Theegala

et al. 2021

J Americ Oil Chem Soc

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The effects of neutralization, transesterification, and adsorption on the physicochemical properties of fatty acid methyl esters (FAME) obtained from crude catfish oil (CO) were investigated. CO was recovered from catfish viscera and subjected to: neutralization (NCO) with 20 (g/100 g) NaOH solution, transesterification (BIO) with methyl alcohol (1:6 molar ratio, oil: alcohol) and 1 (g/100 g) (w/w) NaOH, and purification by adsorption (PBIO) with activated earth (10 g/100 g of BIO). CO, NCO, BIO, and PBIO were evaluated for FAME, free fatty acids (FFA), peroxide value (PV), cloud and flash points, free and total glycerin, rheological properties, and minerals. Catfish viscera had a lipid content of 28.5 g/100 g (wet basis), of which 20.9 g were recovered as CO (73.33% yield). Furthermore, 84.67 g of NCO, 77.53 g of BIO, and/or 60.22 g of PBIO were produced from 100 g of CO processed. NCO had significantly (P < 0.05) lower FFA, density, cloud point, flash point, and diacylglycerols content than CO. Meanwhile, PBIO had significantly (P < 0.05) lower PV and cloud points when compared to BIO. CO, NCO, BIO, and PBIO behaved as Newtonian fluids at 25 °C. BIO and PBIO adhere to the american society for testing and materials (ASTM) biodiesel standards for FAME, moisture, density, cloud point, free and total glycerin, Na, P, and S. This study demonstrated the feasibility of converting high‐viscosity CO into low‐viscosity PBIO with promising physicochemical attributes. PBIO has the potential to serve as a viable alternative biofuel.

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“…reduced lipid oxidation. Li et al [2015] reported that blueberry extract can be successfully used to delay the lipid oxidation during spray drying and the storage of Pollock liver oil. Although it was expected, a correlation between a lower droplet size of ME-2 and a better antioxidant effect of incorporated blueberry extracts than in the case of ME-1 was not found.…”

Section: The Effect Of Native and Encapsulated Blueberry Phenolic Extmentioning

confidence: 99%

Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability

Liović

Bošković

Drvenica

et al. 2018

Pol. J. Food Nutr. Sci.

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Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the preparation and HPLC-DAD characterization of phenolic extracts from Vaccinium corymbosum L. (raw, pasteurized, freeze-dried and treated with high-intensity ultrasound), and at testing their antioxidant potential in the prevention of olive oil oxidation in the native state and encapsulated into microemulsions and liposomes systems. Water-in-oil structured microemulsions used in this study were prepared using mechanical, ultrasonic, and high pressure homogenization. Liposomes with the average size of 589.1±2.9 nm were produced with the proliposome method using commercially available phosphatidylcholine-Phospolipon 90G. The obtained results showed signifi cant prolongation of the oxidative stability of extra virgin olive oil enriched with encapsulated blueberry phenolic extracts than with native phenolic extracts, regardless of the method used for blueberry processing. Phenolic extracts encapsulated in microemulsions had a stronger effect on the prolongation of olive oil oxidative stability in comparison with the extracts encapsulated in liposomes. The average prolongation rate of oxidative stability was 45.65% by phenolic extracts encapsulated in microemulsions prepared by mechanical homogenization (p=0.012), and 58.72% by microemulsions prepared by ultrasound homogenization (p=0.011). Phenolic extracts encapsulated in microemulsions prepared by high pressure homogenization had no effect on oil oxidative stability prolongation.

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Effect of Blueberry Extract From Blueberry Pomace on the Microencapsulated Fish Oil

Cited by 18 publications

References 30 publications

Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

Physicochemical Properties of Purified Biodiesel Based on Oil Recovered from Catfish (Ictalurus punctatus) Viscera

Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability

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