Improvement of Oxidative and Emulsion Stability of Model Salad Dressing by Glucose Oxidase‐catalase

Min, S.; Mistry, Behroze S.; Lee, H.-O.

doi:10.1111/j.1365-2621.2003.tb09638.x

Cited by 19 publications

(18 citation statements)

References 15 publications

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“…Emulsifying stability was evaluated according to the method of Min and others (2003) with minor modifications. A total of 5 g of EFMO was placed into a 10 mL centrifugal tube and stored at –20 °C for 2 d and then allowed to thaw at room temperature for 4 h. The thawed sample was centrifuged at 15000 × g for 40 min at –2 °C and the amount of oil separated was measured.…”

Section: Methodsmentioning

confidence: 99%

Microencapsulation of Menhaden Fish Oil Containing Soluble Rice Bran Fiber Using Spray Drying Technology

Wan¹,

Bankston²,

Bechtel³

et al. 2011

Journal of Food Science

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Emulsion (EFMO) containing purified menhaden oil (PMO) and soluble rice bran fiber (SRBF) was dried in a pilot scale spray dryer and produced microencapsulated PMO with SRBF (MFMO). EFMO had well isolated spherical droplets with the size of 1 to 10 μm and showed pseudoplastic fluid and viscoelastic characteristics. EFMO had lower lipid oxidation than the emulsion containing PMO without SRBF when both emulsions were stored at 20 and 40 °C for 88 h, which indicated that the SRBF reduced the lipid oxidation in the EFMO. The estimated MFMO production rate (3.45 × 10(-5) kg dry solids/s) was higher than the actual production rate (2.31 × 10(-5) kg dry solids/s). The energy required to spray dry the EFMO was 12232 kJ/kg of emulsion. EPA and DHA contents of MFMO were 11.52% and 4.51%, respectively. The particle size of 90% MFMO ranged from 8 to 62 μm, and the volume-length diameter of MFMO was 28.5 μm.

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Section: Methodsmentioning

confidence: 99%

Microencapsulation of Menhaden Fish Oil Containing Soluble Rice Bran Fiber Using Spray Drying Technology

Wan¹,

Bankston²,

Bechtel³

et al. 2011

Journal of Food Science

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“…An emulsion food model was prepared with TSSO, water, and xanthan gum at a ratio of 50:50:0.35 (v/v/v) according to the method of Min and others (2003). TSSO and xanthan gum were mixed at room temperature for 10 min, and then distilled water was slowly added to the mixture.…”

Section: Methodsmentioning

confidence: 99%

“…Degree of TSSO oxidation was determined by measuring peroxide value (POV) and conjugated dienoic acid (CDA) contents by AOCS method Cd 8‐53 and Ti 1a‐64 (1998), respectively, after the extraction of oil from the emulsion. The W/O microemulsion or emulsion food model was frozen at –20 °C for 48 h, thawed at room temperature for 24 h, and then centrifuged at 3420 × g for 10 min to extract the oil (Min and others 2003). …”

Section: Methodsmentioning

confidence: 99%

Singlet Oxygen Quenching Effects of Phosphatidylcholine in Emulsion Containing Sunflower Oil

Lee¹,

Choe²

2008

Journal of Food Science

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Effects of phosphatidylcholine (PC) on the oxidation of oil by singlet oxygen in a W/O microemulsion and an emulsion food model containing tocopherol-stripped sunflower oil (TSSO) have been studied. The W/O microemulsion consisted of methylene chloride, butanol, and sodium dodecyl sulfate with PC (0, 250, 1000 ppm) and TSSO (0, 3.3, 16.5, 33 mg/mL). Production of singlet oxygen in the microemulsion was done chemically with hydrogen peroxide in the presence of sodium molybdate, and indirectly evaluated by rubrene oxidation at A529. The emulsion food model consisted of TSSO, distilled water, and xanthan gum with addition of 250 ppm PC and 4 ppm chlorophyll b, and was placed at 25 degrees C under fluorescent lights (1700 lux) for 24 h. The oxidation of TSSO was determined by thin-layer chromatography and values of conjugated dienoic acid (CDA) and peroxides (POV). PC significantly decreased the oxidation of rubrene and TSSO in the W/O microemulsion, but its content was decreased to approximately one-half by a 20-min reaction, indicating its degradation. This clearly shows that PC acted as an antioxidant via chemical quenching of singlet oxygen in the W/O microemulsion. A possible synergism between PC and TSSO was observed in singlet oxygen quenching in the microemulsion. PC also significantly decreased the chlorophyll-photosensitized oxidation of TSSO in the emulsion food model, possibly by singlet oxygen quenching. This study clearly suggested that PC be used as an antioxidant to improve the lipid oxidative stability of an emulsion food containing chlorophyll under light.

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“…Glucose oxidase-catalase acted as an anti-or pro-oxidant of model salad dressing containing 1.0% glucose depending on the concentration [155]. Glucose oxidase/catalase has an antioxidative effect in an oil/water emulsion packed in an oxygen-permeable plastic bag, even using polyunsaturated fatty acids [156,157].…”

Section: +mentioning

confidence: 99%

Hydrogen Peroxide in Biocatalysis. A Dangerous Liaison

Hernández

Berenguer-Murcia²,

Rodrigues³

et al. 2012

COC

137

107

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Hydrogen peroxide is a substrate or side-product in many enzyme-catalyzed reactions. For example, it is a side-product of oxidases, resulting from the re-oxidation of FAD with molecular oxygen, and it is a substrate for peroxidases and other enzymes. However, hydrogen peroxide is able to chemically modify the peptide core of the enzymes it interacts with, and also to produce the oxidation of some cofactors and prostetic groups (e.g., the hemo group). Thus, the development of strategies that may permit to increase the stability of enzymes in the presence of this deleterious reagent is an interesting target. This enhancement in enzyme stability has been attempted following almost all available strategies: site-directed mutagenesis (eliminating the most reactive moieties), medium engineering (using stabilizers), immobilization and chemical modification (trying to generate hydrophobic environments surrounding the enzyme, to confer higher rigidity to the protein or to generate oxidation-resistant groups), or the use of systems capable of decomposing hydrogen peroxide under very mild conditions. If hydrogen peroxide is just a side-product, its immediate removal has been reported to be the best solution. In some cases, when hydrogen peroxide is the substrate and its decomposition is not a sensible solution, researchers coupled one enzyme generating hydrogen peroxide "in situ" to the target enzyme resulting in a continuous supply of this reagent at low concentrations thus preventing enzyme inactivation.This review will focus on the general role of hydrogen peroxide in biocatalysis, the main mechanisms of enzyme inactivation produced by this reactive and the different strategies used to prevent enzyme inactivation caused by this "dangerous liaison". Outlook

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Improvement of Oxidative and Emulsion Stability of Model Salad Dressing by Glucose Oxidase‐catalase

Cited by 19 publications

References 15 publications

Microencapsulation of Menhaden Fish Oil Containing Soluble Rice Bran Fiber Using Spray Drying Technology

Microencapsulation of Menhaden Fish Oil Containing Soluble Rice Bran Fiber Using Spray Drying Technology

Singlet Oxygen Quenching Effects of Phosphatidylcholine in Emulsion Containing Sunflower Oil

Hydrogen Peroxide in Biocatalysis. A Dangerous Liaison

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