Lipids and fatty acids

Pateiro, Mirian; Domínguez, Rubén; Munekata, Paulo E.S.; Barba, Francisco J.; Lorenzo, José M.

doi:10.1016/b978-0-12-814174-8.00004-4

Cited by 10 publications

(7 citation statements)

References 113 publications

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“…Thermal treatments of various types are among the oldest and most frequently used (cost-efficient) technologies applied by consumers at home (frying, boiling, steaming, oven cooking, microwave, and roasting) and in the food industry (sterilization, pasteurization, and buckling), which strongly impact the content and availability of nutrients and metabolites in various food items [ 60 ]. Temperature treatments of food are known to effect sensorial properties (flavour, taste, and texture), colour (e.g., through the Maillard reaction), shelf life by distorting pathogens, toxins, or inactivating enzymes, and nutrient absorption [ 14 , 18 , 25 , 60 ]. However, temperature treatments are also known to induce the formation of anti-nutritional or toxic compounds in some products and to influence the activity and potential of some compounds (e.g., Vitamin C and probiotic cells) in other outcomes [ 61 ].…”

Section: Techniques That Boost Polyphenols Availabilitymentioning

confidence: 99%

Polyphenols—Ensured Accessibility from Food to the Human Metabolism by Chemical and Biotechnological Treatments

et al. 2023

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Polyphenols are plant-based compounds famous for their positive impact on both human health and the quality of food products. The benefits of polyphenols are related to reducing cardiovascular diseases, cholesterol management, cancers, and neurological disorders in humans and increasing the shelf life, management of oxidation, and anti-microbial activity in food products. The bioavailability and bio-accessibility of polyphenols are of the highest importance to secure their impact on human and food health. This paper summarizes the current state-of-the-art approaches on how polyphenols can be made more accessible in food products to contribute to human health. For example, by using food processing methods including various technologies, such as chemical and biotechnological treatments. Food matrix design and simulation procedures, in combination with encapsulation of fractionated polyphenols utilizing enzymatic and fermentation methodology, may be the future technologies to tailor specific food products with the ability to ensure polyphenol release and availability in the most suitable parts of the human body (bowl, intestine, etc.). The development of such new procedures for utilizing polyphenols, combining novel methodologies with traditional food processing technologies, has the potential to contribute enormous benefits to the food industry and health sector, not only reducing food waste and food-borne illnesses but also to sustain human health.

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Section: Techniques That Boost Polyphenols Availabilitymentioning

confidence: 99%

Polyphenols—Ensured Accessibility from Food to the Human Metabolism by Chemical and Biotechnological Treatments

et al. 2023

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“…For RSM, data include independent variables and response (dependent) variables. For this study, the independent variables included protease/proteinic substrate ratio (Eo/So = 0.11, 0.16, 0.21 UA/g), lipase/lipidic substrate ratio (Eo´/So´ = 0.55, 0.83, 1.11 kLU/g), pH (pH = 7.5, 8.0, 8.5) and temperature (T = 45°C , 50°C , 55°C ) while response variables included the percentage of recovered products such as percentage of solubilized protein (indicative of the amount of produced protein hydrolysate [22]), percentage of unhydrolyzed collagen (indicative of the amount of collagen that can be recovered) and percentage of recovered lipid (indicative of the amount of produced free fatty acids [23]). Values of independent variables were chosen according to previous studies [19].…”

Section: Mathematical Modelling and Optimizationmentioning

confidence: 99%

“…Given that the saponification value is inversely proportional to average molar mass of a lipid [37], the relationship between the average molar mass of a lipid and the average molar mass of the fatty acids contained in it is 3 [38], and one mole of lipid react with three moles of KOH (168000 mg of KOH) in a saponification reaction [39], MMAG of 279.73 Daltons was calculated from the following equation (23):…”

Section: Cost Of Reagents and Catalysts (Cr)mentioning

confidence: 99%

Enzymatic Hydrolysis of Meat Waste for a Circular Economy

Angulo¹,

Márquez²

2023

Catal Res

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This work demonstrates the possibility of implementing a technology that allows profitable value to be drawn from the meat waste from retail stores. Protein hydrolysate, collagen and fatty acids were recovered from meat waste through enzymatic hydrolysis using a mixture of enzymes: a protease (Alcalase) and a lipase (Resinase). Enzymatic hydrolysis was studied by response surface methodology (RMS). Four independent variables were used to study the response variables. The analysis showed that all factors including protease/proteinic substrate ratio, lipase/lipidic substrate ratio, pH and temperature had a significant effect on responses of recovery of a protein hydrolysate, collagen, and fatty acids. From RSM-generated models, different optimum conditions were obtained depending on the product to be recovered. The economic study showed that operating profit depends on the operating conditions but that, in suitable conditions, it is four or more times higher than that obtained in the transformation of meat waste into meal for animal feed (the current destination of the meat waste that does not go to landfill). Consequently, the enzymatic treatment proposed for meat waste in this work is highly recommendable to maintain a circular economy for this biodegradable waste.

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“…These changes occur when these foods are subjected to changing conditions, such as exposure to oxygen, high temperature, and light during their storage as well as the presence of catalytic agents, such as iron [ 8 , 50 ]. In particular, fatty acids are the most susceptible to oxidative degradation and, within this, polyunsaturated acids (PUFA) due to the several double bonds present in their carbon chain are the most susceptible to oxidative degradation [ 2 , 101 ]. In these phases, the presence of natural antioxidants, which prevent or delay the formation of free radicals, is essential.…”

Section: Aristotelia Chilensis and Ugni Molinae Leaves As Source Of Natural Antioxidantsmentioning

confidence: 99%

Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status

et al. 2021

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During the last few years, consumers’ demand for animal protein and healthier meat products has increased considerably. This has motivated researchers of the meat industry to create products that present healthier components while maintaining their safety, sensory characteristics, and shelf life. Concerning this, natural plant extracts have gained prominence because they can act as antioxidants and antimicrobials, increasing the stability and shelf life of processed meat products. It has been observed that the leaves of plant species (Moringa oleifera, Bidens pilosa, Eugenia uniflora, Olea europea, Prunus cerasus, Ribes nigrum, etc.) have a higher concentration and variety of polyphenols than other parts of the plants, such as fruits and stems. In Chile, there are two native berries, maqui (Aristotelia chilensis) and murtilla (Ugni molinae Turcz), that that stand out for their high concentrations of polyphenols. Recently, their polyphenols have been characterized, demonstrating their potential antioxidant and antimicrobial action and their bioactive action at cellular level. However, to date, there is little information on their use in the elaboration of meat products. Therefore, the objective of this review is to compile the most current data on the use of polyphenols from leaves of native plants in the elaboration of meat products and their effect on the oxidation, stability, and organoleptic characteristics during the shelf life of these products.

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Lipids and fatty acids

Cited by 10 publications

References 113 publications

Polyphenols—Ensured Accessibility from Food to the Human Metabolism by Chemical and Biotechnological Treatments

Polyphenols—Ensured Accessibility from Food to the Human Metabolism by Chemical and Biotechnological Treatments

Enzymatic Hydrolysis of Meat Waste for a Circular Economy

Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status

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