Production of omega-3 fatty acid-enriched broiler chicken meat by the application of nanoencapsultsed flaxseed oil prepared via ultrasonication

Assadpour

Comp Rev Food Sci Food Safe

et al. 2020

Self Cite

187

108

Nowadays, many consumers prefer foods with a high content of nutraceuticals that contribute to the prevention or healing of chronic diseases. Therefore, in recent years, more and more researchers have studied the bioefficiency, safety, and toxicity of nutraceutical-enriched foods. The key stage of nutraceutical bioefficiency is oral bioavailability, which involves the following processes: the release of nutraceuticals from food matrices or nanocarriers in gastrointestinal fluids, the solubilization of nutraceuticals and their interaction with other components of gastrointestinal fluids, the absorption of nutraceuticals by the epithelial layer, and the chemical and biochemical transformations into epithelial cells. These processes are endogenous factors that greatly influence the bioavailability of nutraceuticals. In addition to endogenous factors, the bioavailability of nutraceuticals is also affected by exogenous factors, such as: physicochemical properties of nutraceuticals, food matrix, food processing and storage, and so forth. Both the endogenous and exogenous factors are comprehensively analyzed in this review. Thus, the physicochemical and enzymatic processes involved in food digestion are described, highlighting the role of each stage of gastrointestinal tract (mouth, stomach, and intestine) in nutraceuticals bioaccessibility. The structure and functions of the mucus and epithelial layers, the mechanisms involved in the active and passive transport of nutraceuticals through the cell membrane, and phase I and phase II metabolism reactions are also discussed. Finally, this review focuses on several types of bioactive-loaded nanocarriers such as lipid-based, surfactant-based, and biopolymeric nanocarriers that improve the bioavailability of nutraceuticals. K E Y W O R D Sbioaccessibility, bioavailability, food matrix, gastrointestinal fate, nanocarriers, nutraceuticals 954

Section: Bioaccessibility Versus Bioavailability Of Nutraceuticalsmentioning

confidence: 99%

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

Assadpour

Comp Rev Food Sci Food Safe

et al. 2020

Self Cite

187

108

Food Science & Nutrition

“…Aldehydes and ketones/acids are products of lipid oxidation. Moreover, flaxseed oil could be easily oxidized at high temperatures because of its high polyunsaturated fatty acid content (Abbasi, Samadi, Jafari, Ramezanpour, & Shams‐Shargh, 2019). The changes in the aldehyde and ketone/acid oxidation products are listed in Table 4.…”

Section: Resultsmentioning

confidence: 99%

Preparation of high‐quality concentrated fragrance flaxseed oil by steam explosion pretreatment technology

Guo

Huang

et al. 2020

In this study, flaxseed was pretreated by steam explosion technology and subsequently pressed to prepare flaxseed oil. GC, UPLC, HPLC, and GC-MS techniques were used to analyze the quality characteristics of the prepared flaxseed oil. These included the food safety risk indices, micronutrient components, and oxidative stability. The effects of different steam explosion pressures on the quality characteristics and relative volatile components of flaxseed oil were also investigated. The results revealed that steam explosion pretreatment technology could significantly increase the oil yield, improve micronutrient content, and strengthen the oxidation stability of the product. Moreover, the food safety risk indices (e.g., benzopyrene) were controlled within a reasonable range, while the fatty acid content remained almost unchanged. Notably, the relative pyrazine content in the total volatile components of flaxseed oil was 68.25% when the steam explosion pressure reached 1.2 MPa.This was considered as the main factor that contributed to the unique concentrated fragrance of the produced flaxseed oil. To prove the superiority of the steam explosion pretreatment, we compared this technique with traditional high-temperature roasting and popular microwave pretreatment techniques. The results revealed that flaxseed oil prepared by steam explosion pretreatment displayed the best quality characteristics and most concentrated fragrance. Thus, steam explosion technology shows great potential for application to produce high-quality concentrated fragrance flaxseed oil. This study provides significant reference and guidance for the preparation process of flaxseed oil. K E Y W O R D S concentrated fragrance, flaxseed oil, micronutrient content, pretreatment technology, steam explosion | 2113 YU et al.

Comp Rev Food Sci Food Safe

“…In addition, there should be an increase in the bioavailability of the fish oil after ingestion, because of the rapid and complete digestion of the small lipid droplets inside the gastrointestinal tract. Flaxseed oil nanoemulsions, which are a rich source of plant‐based α‐linolenic acids, have been used to increase the ω‐3 fatty acid content of chicken meat, which led to enhanced biomarkers for health (Abbasi, Samadi, Jafari, Ramezanpour, & Shams‐Shargh, 2019). Hydrophobic vitamins and nutraceuticals may also be incorporated into muscle foods using nanoemulsions, including oil‐soluble vitamins (A, D, E, and K), carotenoids (β‐carotene, lycopene, lutein, and zeaxanthin), curcumin, catechins, and flavonoids.…”

Section: Nanoemulsion‐based Delivery Systems For Muscle Food Applicatmentioning

confidence: 99%

“…Rosemary oil nanoemulsions have also been shown to reduce the rate of lipid oxidation (MDA, FFA, and peroxide values) in rainbow trout fillets during storage (Özogul, Yuvka, et al, 2017). Likewise, flaxseed oil nanoemulsions improved the oxidative stability of chicken meat (Abbasi et al., 2019), whereas thyme oil nanoemulsions increased the shelf life of beef burgers due to the antioxidant and antimicrobial activity (Ghaderi‐Ghahfarokhi et al., 2016).…”

Section: Effects Of Nanoemulsion On Muscle Food Productsmentioning

confidence: 99%

Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review

Das

Nanda

Bandyopadhyay

et al. 2020

Recently, there has been growing interest in implementing innovative nanoscience‐based technologies to improve the health, safety, and quality of food products. A major thrust in this area has been to use nanoemulsions because they can easily be formulated with existing food ingredients and technologies. In particular, oil‐in‐water nanoemulsions, which consist of small oil droplets (<200 nm) dispersed in water, are being utilized as delivery systems for various hydrophobic substances in foods, including nutrients, nutraceuticals, antioxidants, antimicrobials, colors, and flavors. In this article, we focus on the application of nanoemulsion‐based delivery systems for improving the quality, safety, nutritional profile, and sensory attributes of muscle foods, such as meat and fish. The article also critically reviews the formulation and fabrication of food‐grade nanoemulsions, their potential benefits and limitations in muscle food systems.