Influence of OSA-starch on the physico chemical characteristics of flax seed oil-eugenol nanoemulsions

Sharif, Hafiz Rizwan; Williams, Peter; Sharif, Mian Kamran; Khan, Muhammad Aslam; Majeed, Hamid; Safdar, Waseem; Shamoon, Muhammad; Shoaib, Muhammad; Haider, Junaid; Zhong, Fang

doi:10.1016/j.foodhyd.2016.12.002

Cited by 66 publications

(32 citation statements)

References 40 publications

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“…Secondary oxidation was determined by the hexanal content in AOB emulsion using GC/MS (mass spectroscopy) following the method described by Sharif et al (). Briefly, 3 mL of the emulsion was taken in a 20‐mL headspace vial and heated at 60 °C for 30 min in an autosampler heating chamber after sealing with aluminum caps having polytetrafluoroethylene/silicone septa before GC/MS analysis.…”

Section: Methodsmentioning

confidence: 99%

Chemical Composition, Physical Properties, and the Oxidative Stability of Oil Bodies Extracted From Argania spinosa

Zaaboul

Raza

Lazraq

et al. 2018

J Americ Oil Chem Soc

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Oil bodies (OB) were extracted from argan kernels using an aqueous extraction method. The composition of OB revealed its lipid profile, which had a high content of stearic and palmitic acid. Besides, evidence suggested an association between OB and tocopherols. The physical properties of argan OB (AOB) showed that their size was around 1.9 μm and the ζ-potential went from +17.7 mV at pH 2.0 to −32.25 mV at pH 8, with an isoelectric point around pH 5.1. OB were stable and small at pH 2.0, 7.0, and 8.0 but large near the pI. Additionally, AOB were stable against aggregation/coalescence even in high salt concentrations, and also against thermal processing (95 C) with only a change in their interfacial properties. AOB emulsion showed interesting oxidative stability at different storage temperatures and heat treatment. Heat treatment and storage at low temperature preserved oleosins from degradation by the endogenous enzyme, and H-oleosin 15 kDa resisted hydrolyzation even at a high storage temperature for 2 weeks. Keywords Argan oil bodies Á Aqueous extraction method Á γ-Tocopherols Á Physical stability Á Preemulsified AOB Á Oxidative stability Á H-oleosin J Am Oil Chem Soc (2018) 95: 485-495. J Am Oil Chem Soc (2018) 95: 485-495 486 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 485-495

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Section: Methodsmentioning

confidence: 99%

Chemical Composition, Physical Properties, and the Oxidative Stability of Oil Bodies Extracted From Argania spinosa

Zaaboul

Raza

Lazraq

et al. 2018

J Americ Oil Chem Soc

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“…Hexanal and propanal were the predominant volatile compounds detected in the present study (Fig. ) and these have also been previously identified as common indicators of secondary oxidation for LCn3PUFA nanoemulsions . Further gas chromatograms indicated that oxidised compounds 2‐ethylfuran, propan‐3‐ol and valeraldehyde were produced by the algal oil and its nanoemulsions (Fig.…”

Section: Resultsmentioning

confidence: 93%

“…3) and these have also been previously identified as common indicators of secondary oxidation for LCn3PUFA nanoemulsions. 44 Further gas chromatograms indicated that oxidised compounds 2-ethylfuran, propan-3-ol and valeraldehyde were produced by the algal oil and its nanoemulsions ( Fig. 4 and Tables 3-6), all of which have been associated with rancid off flavours in oxidised LCn3PUFA oils and emulsions.…”

Section: Oxidation and Volatiles Produced In Nanoemulsion Preparationmentioning

confidence: 98%

The composition and oxidative stability of vegetarian omega‐3 algal oil nanoemulsions suitable for functional food enrichment

et al. 2019

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BACKGROUND Long chain omega‐3 polyunsaturated fatty acid (LCn3PUFA) nanoemulsion enriched foods offer the potential to address habitually low oily fish intakes. Nanoemulsions increase LCn3PUFA bioavailability, although they may cause lipid oxidation. The present study examined the oxidative stability of LCn3PUFA algal oil‐in‐water nanoemulsions created by ultrasound using natural and synthetic emulsifiers during 5 weeks of storage at 4, 20 and 40 °C. Fatty acid composition, droplet size ranges and volatile compounds were analysed. RESULTS No significant differences were found for fatty acid composition at various temperatures and storage times. Lecithin nanoemulsions had significantly larger droplet size ranges at baseline and during storage, regardless of temperatures. Although combined Tween 40 and lecithin nanoemulsions had low initial droplet size ranges, there were significant increases at 40 °C after 5 weeks of storage. Gas chromatograms identified hexanal and propanal as predominant volatile compounds, along with 2‐ethylfuran, propan‐3‐ol and valeraldehyde. The Tween 40 only nanoemulsion sample showed the formation of lower concentrations of volatiles compared to lecithin samples. The formation of hexanal and propanal remained stable at lower temperatures, although higher concentrations were found in nanoemulsions than in bulk oil. The lecithin only sample had formation of higher concentrations of volatiles at increased temperatures, despite having significantly larger droplet size ranges than the other samples. CONCLUSION Propanal and hexanal were the most prevalent of five volatile compounds detected in bulk oil and lecithin and/or Tween 40 nanoemulsions. Oxidation compounds remained more stable at lower temperatures, indicating suitability for the enrichment of refrigerated foods. Further research aiming to evaluate the oxidation stability of these systems within food matrices is warranted. © 2019 Society of Chemical Industry

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“…The constant n determines the behavior of a fluid, where three ranges of values were found for n < 1, corresponding to a pseudoplastic or reducing shear fluid, n = 1, to a Newtonian fluid, and n > 1, to a thickener shear fluid. [27] Table 2 summarizes the finding that all emulsions analyzed showed flow indexes (n) close to 1, where no significant differences (p > .05) among samples were found, regardless of which encapsulated oil, EA or concentration was used. This indicates that all emulsions showed a Newtonian behavior.…”

Section: Physical Stability and Instability Ratementioning

confidence: 95%

“…In the same way, no droplet size differences in samples containing Capsul® were observed, attributed to the adequate concentration used (maximum 4% (w/w)) to being absorbed at the interface and thus, successfully prevented forming larger drops or micelles by flocculation or coalescence. [27] Although the droplet size of nanoemulsions normally decreases as the surfactant concentration increases, [28] in conventional emulsions, this parameter depends on a critical concentration of surfactant of encapsulating agent used. [29] The polydispersity index (PI), which is indicative of the polymodal distribution, was also analyzed.…”

Section: Droplet Size and Polydispersity Indexmentioning

confidence: 99%

Active emulsions based on alginate and lemongrass/citral essential oils: effect of encapsulating agents on physical and antimicrobial properties

Alarcón-Moyano

Matiacevich

2019

International Journal of Food Properties

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For the development of a natural antimicrobial additive based on natural compounds (AC) such as lemongrass essential oil and its active compound citral, encapsulating agents (EA) are required to incorporate it inside food matrixes. Therefore, the effects of type and concentration of EA (maltodextrin and modified-starch called Capsul®) on physical and antimicrobial properties of alginate-based and Lemongrass/citral emulsions were evaluated. Emulsions using different AC:EA ratios were prepared, measuring their antimicrobial (Escherichia coli and Listeria innocua) and physical properties. Antimicrobial activities were observed in all emulsions independently of AC:EA ratio and EA or AC types. However, color differences (ΔE2000) depended on AC:EA ratio and AC used. For both AC, samples with maltodextrin showed higher viscosity and physical stability than Capsul® samples, while the latter showed the highest oxidative stability. In conclusion, EA type affected both physical and oxidative stability of alginate-AC-emulsions; however, both EA could be used for the development of natural antimicrobial additives.

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Influence of OSA-starch on the physico chemical characteristics of flax seed oil-eugenol nanoemulsions

Cited by 66 publications

References 40 publications

Chemical Composition, Physical Properties, and the Oxidative Stability of Oil Bodies Extracted From Argania spinosa

Chemical Composition, Physical Properties, and the Oxidative Stability of Oil Bodies Extracted From Argania spinosa

The composition and oxidative stability of vegetarian omega‐3 algal oil nanoemulsions suitable for functional food enrichment

Active emulsions based on alginate and lemongrass/citral essential oils: effect of encapsulating agents on physical and antimicrobial properties

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