Lipid oxidation and aldehyde formation during <i>in vitro</i> gastrointestinal digestion of roasted scallop (<i>Patinopecten yessoensis</i>) – the role of added antioxidant of bamboo leaves

Hu, Yuanyuan; Zhao, Guanhua; Wang, Jialiang; Liu, Zhongyuan; Yin, Fawen; Qin, Lei; Zhou, Da‐Yong; Shahidi, Fereidoon; Zhu, Beiwei

doi:10.1039/d1fo02717d

Cited by 7 publications

(3 citation statements)

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“…The bile emulsification will possibly increase the lipid droplets' surface area, which is susceptible to lipid peroxidation, increasing the generation of more aldehydes 53 . Several studies reported that the gastrointestinal digestion of foods with a moderate and high fat content led to the formation of toxic compounds, such as 4‐hydroxy‐trans‐2‐nonenal, 4‐hydroxy‐trans‐2‐hexenal, and malondialdehyde 56,57 . Martini et al 58 .…”

Section: Resultsmentioning

confidence: 99%

“…53 Several studies reported that the gastrointestinal digestion of foods with a moderate and high fat content led to the formation of toxic compounds, such as 4-hydroxy-trans-2-nonenal, 4-hydroxy-trans-2-hexenal, and malondialdehyde. 56,57 Martini et al 58 reported that, in grilled turkey meat with extra virgin olive oil (10%) added, the concentrations of TBARs and hydroperoxides increased during in vitro gastrointestinal digestion.…”

Section: Lipid Oxidation Of Beef Burgersmentioning

confidence: 99%

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Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion

et al. 2023

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BACKGROUNDThe partial or total substitution of animal fat by a gelled emulsion elaborated with cocoa bean shell and walnut oil in beef burgers was assessed in terms of the stability of the bioactive compounds (polyphenolic and methylxanthines compounds, and fatty acid profile), bioaccessibility, colon‐available indices (CAIs), and lipid oxidation after in vitro gastrointestinal digestion (GID).RESULTSNo free polyphenolic compounds were detected in the soluble fraction after the GID of reformulated beef burgers. Reductions were obtained in the bound fraction with respect to the undigested sample from 47.57 to 53.12% for protocatechuic acid, from 60.26 to 78.01% for catechin, and from 38.37 to 60.95% for epicatechin. The methylxanthine content decreased significantly after GID. The theobromine content fell by between 48.41 and 68.61% and the caffeine content was reduced by between 96.47 and 97.95%. The fatty acid profile of undigested samples was very similar to that of digested samples. In the control burger the predominant fatty acids were oleic acid (453.27 mg g−1) and palmitic acid (242.20 mg g−1), whereas in reformulated burgers a high content of linoleic acid (304.58 and 413.35 mg g−1) and α‐linolenic acid (52.44 and 82.35 mg g−1) was found. As expected, both undigested and digested reformulated samples presented a higher degree of oxidation than the control sample.CONCLUSIONSThe reformulated beef burgers with cocoa bean shells flour and walnut oil were a good source of bioactive compounds, which were stable after in vitro gastrointestinal digestion. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Section: Lipid Oxidation Of Beef Burgersmentioning

confidence: 99%

Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion

et al. 2023

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“…Fatty acid compositions were determined after storage using a reported method 31 . An Agilent 7890B gas chromatograph (Agilent Technologies, Santa Clara, CA, USA), equipped with a flame ionization detector (FID) employed for the separations, was used with a 100 m Supelco SP 2560 capillary column (0.25 mm inner diameter, 0.2 μm; Supelco, Inc., Bellefonte, PA, USA).…”

Section: Methodsmentioning

confidence: 99%

Microfluidized hemp protein isolate: an effective stabilizer for high‐internal‐phase emulsions with improved oxidative stability

Zhang,

Huang

et al. 2023

J Sci Food Agric

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BACKGROUNDHemp protein isolates (HPI), which provide a well‐balanced profile of essential amino acids comparable to other high‐quality proteins, have recently garnered significant attention. However, the underutilized functional attributes of HPI have constrained their potential commercial applications within the food and agriculture field. This study advocates the utilization of dynamic‐high‐pressure‐microfluidization (DHPM) for the production of stable high‐internal‐phase emulsions (HIPEs), offering an efficient approach to fully exploit the potential of HPI resources.RESULTSThe findings underscore the effectiveness of DHPM in producing HPI as a stabilizing agent for HIPEs with augmented antioxidant activity. Microfluidized HPI exhibited consistent adsorption and anchoring at the oil‐water interface, resulting in the formation of a dense and compact layer. Concurrently, the compression of droplets within HIPEs gave rise to a polyhedral framework, conferring viscoelastic properties and a quasi‐solid behavior to the emulsion. Remarkably, HIPEs stabilized by microfluidized HPI demonstrated superior oxidative and storage stability, attributable to the establishment of an antioxidative barrier by microfluidized HPI particles.CONCLUSIONThis study presents an appealing approach for transforming liquid oils into solid‐like fats using HPI particles, all without the need for surfactants. HIPEs stabilized by microfluidized HPI particles hold promise as emerging food ingredients for the development of emulsion‐based formulations with enhanced oxidative stability, thereby finding application in the food and agricultural industries.This article is protected by copyright. All rights reserved.

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Oyster mantle-derived exosomes alleviate osteoporosis by regulating bone homeostasis

Hu,

Hou,

Liu

et al. 2024

Biomaterials

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Lipid oxidation and aldehyde formation during in vitro gastrointestinal digestion of roasted scallop (Patinopecten yessoensis) – the role of added antioxidant of bamboo leaves

Abstract: This study investigated lipid oxidation and aldehyde formation in roasted scallop during in vitro gastrointestinal digestion, and the effects of co-digestion of antioxidant of bamboo leaves (AOB) on this process....

Cited by 7 publications

References 53 publications

Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion

Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion

Microfluidized hemp protein isolate: an effective stabilizer for high‐internal‐phase emulsions with improved oxidative stability

Oyster mantle-derived exosomes alleviate osteoporosis by regulating bone homeostasis

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