Lipid Oxidation in Meat Systems: Updated Means of Detection and Innovative Antioxidant Strategies

Pérez‐Palacios, Trinidad; Estévez, Mario

doi:10.1007/978-3-030-87222-9_4

Cited by 5 publications

(3 citation statements)

References 102 publications

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“…Because unsaturated lipids are prone to oxidation, one of the major challenges for the food industry is to maintain the quality of lipid-based products during processing and storage until use by consumers [ 1 , 2 , 3 ]. The most characteristic change that lipid-based food material suffers is probably the production of unpleasant smells and the development of unpleasant tastes, usually accompanied by changes in the color of the food, the loss of organoleptic properties, and a significant decrease in the quality of the food (e.g., loss of essential fatty acids, degradation of vitamins and pro-vitamins, formation of harmful and odor-intensive compounds, etc.)…”

Section: Introductionmentioning

confidence: 99%

Distributions of α- and δ-TOCopherol in Intact Olive and Soybean Oil-in-Water Emulsions at Various Acidities: A Test of the Sensitivity of the Pseudophase Kinetic Model

et al. 2022

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During the last years, the formalism of the pseudophase kinetic model (PKM) has been successfully applied to determine the distributions of antioxidants and their effective interfacial concentrations, and to assess the relative importance of emulsion and antioxidant properties (oil and surfactant nature, temperature, acidity, chemical structure, hydrophilic-liphophilic balance (HLB), etc.) on their efficiency in intact lipid-based emulsions. The PKM permits separating the contributions of the medium and of the concentration to the overall rate of the reaction. In this paper, we report the results of a specifically designed experiment to further test the suitability of the PKM to evaluate the distributions of antioxidants among the various regions of intact lipid-based emulsions and provide insights into their chemical reactivity in multiphasic systems. For this purpose, we employed the antioxidants α- and δ-TOCopherol (α- and δ-TOC, respectively) and determined, at different acidities well below their pKa, the interfacial rate constants kI for the reaction between 16-ArN2+ and α- and δ-TOC, and the antioxidant distributions in intact emulsions prepared with olive and soybean oils. Results show that the effective interfacial concentration of δ-TOC is higher than that of α-TOC in 1:9 (v/v) soybean and 1:9 olive oil emulsions. The effective interfacial concentrations of tocopherols are much higher (15-96-fold) than the stoichiometric concentrations, as the effective interfacial concentrations of both δ-TOC and α-TOC in soybean oil emulsions are higher (2-fold) than those in olive oil emulsions. Overall, the results demonstrate that the PKM grants an effective separation of the medium and concentration effects, demonstrating that the PKM constitutes a powerful non-destructive tool to determine antioxidant concentrations in intact emulsions and to assess the effects of various factors affecting them.

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Section: Introductionmentioning

confidence: 99%

Distributions of α- and δ-TOCopherol in Intact Olive and Soybean Oil-in-Water Emulsions at Various Acidities: A Test of the Sensitivity of the Pseudophase Kinetic Model

et al. 2022

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“…Liver is widely used in many countries [22], but most of the valuable raw materials, like the blood of slaughtered animals, are not used or disposed of. The reason for this may be difficulties associated with exsanguination and storage of raw materials.…”

Section: Program Methodology Equipmentmentioning

confidence: 99%

Developing the quality of functional sausage products with the addition of local vegetable raw materials

Dzyundzya,

Antonenko,

Gorach

et al. 2023

EEJET

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In today's world, the issue of creating complete food products is relevant for the development of food technology. One of these areas is devoted to solving the problem of preventing iron deficiency conditions arising from iron deficiency in the diet. To enrich the diet with necessary nutrients and reduce the loss of valuable raw materials, it is relevant to justify innovative technologies of sausage products. The object of the study is the technology of blood sausages with the addition of eggplant powder and green buckwheat. In the process of modeling the recipe, eggplant powders for blood sausage were added in an amount of 5, 10, 15, 20 % by weight of unsalted raw materials. The optimum concentration was found to be 10 % powder. It was determined that the introduction of plant additives into the stuffing increases the pH value from 6.35 in the control to 6.52 in the experimental sample of the finished sausage. The introduction of the additive increases the moisture-retaining capacity of the stuffing proteins in the experimental samples by 6.28–6.87 % compared to the control. The research found that the introduction of unconventional ingredients positively affects the changes in pH (norm 6.5–6.8), which during 5 days of storage was within 6.5–6.52. The control sample on the day of preparation had a pH of 6.5. During storage, the pH decreased dramatically, which indicates increased acidity, accordingly affects the quality of the finished product and confirms the short storage duration. As a result of laboratory studies of microbiological safety indicators, only mesophilic aerobic and facultative anaerobic microorganisms were detected in the experimental samples, the number of which does not exceed the standards. No ochratoxin A (OTA) was found in the studied blood sausage samples, indicating the safety of the developed product

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“…(4) In multiphasic systems such as emulsions, antioxidants are added to minimize the oxidation of lipids. The partition constant values between the various regions define their distribution within the system, and such distribution is crucial for assessing their efficiency in inhibiting lipid peroxidation as mass transfers affect chemical reactivity because the “local” or “effective” concentrations of antioxidants, which depend on the partitioning of the reactant, may be orders of magnitude different from one region to the other and much higher or lower than the stoichiometric concentrations [ 41 , 42 , 43 , 44 , 45 ].…”

Section: Introductionmentioning

confidence: 99%

Partitioning of Antioxidants in Edible Oil–Water Binary Systems and in Oil-in-Water Emulsions

2023

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In recent years, partitioning of antioxidants in oil–water two-phase systems has received great interest because of their potential in the downstream processing of biomolecules, their benefits in health, and because partition constant values between water and model organic solvents are closely related to important biological and pharmaceutical properties such as bioavailability, passive transport, membrane permeability, and metabolism. Partitioning is also of general interest in the oil industry. Edible oils such as olive oil contain a variety of bioactive components that, depending on their partition constants, end up in an aqueous phase when extracted from olive fruits. Frequently, waste waters are subsequently discarded, but their recovery would allow for obtaining extracts with antioxidant and/or biological activities, adding commercial value to the wastes and, at the same time, would allow for minimizing environmental risks. Thus, given the importance of partitioning antioxidants, in this manuscript, we review the background theory necessary to derive the relevant equations necessary to describe, quantitatively, the partitioning of antioxidants (and, in general, other drugs) and the common methods for determining their partition constants in both binary (PWOIL) and multiphasic systems composed with edible oils. We also include some discussion on the usefulness (or not) of extrapolating the widely employed octanol–water partition constant (PWOCT) values to predict PWOIL values as well as on the effects of acidity and temperature on their distributions. Finally, there is a brief section discussing the importance of partitioning in lipidic oil-in-water emulsions, where two partition constants, that between the oil-interfacial, POI, and that between aqueous-interfacial, PwI, regions, which are needed to describe the partitioning of antioxidants, and whose values cannot be predicted from the PWOIL or the PWOCT ones.

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Lipid Oxidation in Meat Systems: Updated Means of Detection and Innovative Antioxidant Strategies

Cited by 5 publications

References 102 publications

Distributions of α- and δ-TOCopherol in Intact Olive and Soybean Oil-in-Water Emulsions at Various Acidities: A Test of the Sensitivity of the Pseudophase Kinetic Model

Distributions of α- and δ-TOCopherol in Intact Olive and Soybean Oil-in-Water Emulsions at Various Acidities: A Test of the Sensitivity of the Pseudophase Kinetic Model

Developing the quality of functional sausage products with the addition of local vegetable raw materials

Partitioning of Antioxidants in Edible Oil–Water Binary Systems and in Oil-in-Water Emulsions

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