Study on the antioxidative mechanism of tocopherol loaded ethyl cellulose particles in thermal-oxidized soybean oil

Liu, Ying; Ma, Xin; Li, Jinwei; Fan, Liuping; Shengquan, Huang

doi:10.1016/j.carbpol.2021.118734

Cited by 3 publications

(4 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Ethyl cellulose particles were loaded with tocopherol to stabilize this antioxidant at high temperatures. Ethyl cellulose particles with different viscosities were prepared, showing that the antioxidant effect increased with the viscosity [132]. Methanolic extracts decreased the rise in peroxide value, conjugated dienes, conjugated trienes, and p-anisidine compared with the control.…”

Section: Conventional and Emerging Strategies For Edible Oil Enrichmentmentioning

confidence: 99%

Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

et al. 2022

View full text Add to dashboard Cite

To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.

show abstract

Section: Conventional and Emerging Strategies For Edible Oil Enrichmentmentioning

confidence: 99%

Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

et al. 2022

View full text Add to dashboard Cite

show abstract

“…Furthermore, due to the formation of hydrogen bonds, the thermal stability of vitamin A encapsulated within electrospun cress seed mucilage/polyvinyl alcohol nanofibers has been enhanced [15]. Both hydrogen bonds and hydrophobic interactions of ethyl cellulose with α-tocopherol have also been found to inhibit the oxidation of soybean oil [21,22]. Moreover, soy peptide nanoparticles by self-assembly of large peptide aggregates, which are induced by ultrasonication in an oil-in-water emulsion, showed a great suppression in the oxidation of corn oil both in lipid hydroperoxide value and volatile hexanal [66].…”

Section: Further Discussion On the Enhanced Oxidative Stability Of Th...mentioning

confidence: 99%

“…It was observed that by increasing the viscosity of the ethyl cellulose, the particle size was decreased, and the antioxidant activity was increased. This was due to the interactions of ethyl cellulose with α-tocopherol mainly via hydrogen bonds and hydrophobic interactions inhibiting the oxidation of soybean oil [21,22]. Differential scanning calorimetry and thermogravimetric analysis were used to study the degradation and oxidation of the particles [21].…”

Section: Introductionmentioning

confidence: 99%

Carbohydrate Core–Shell Electrosprayed Microcapsules for Enhanced Oxidative Stability of Vitamin A Palmitate

Fallahasghari,

Højgaard Lynge,

Espholin Gudnason

et al. 2023

Pharmaceutics

View full text Add to dashboard Cite

Vitamin A is an essential micronutrient that is readily oxidized. In this study, the encapsulation of vitamin A palmitate (AP) within a core–shell carbohydrate matrix by co-axial electrospray and its oxidative stability was evaluated. The electrosprayed core–shell microcapsules consisted of a shell of octenyl succinic anhydride (OSA) modified corn starch, maltose (Hi-Cap), and a core of ethyl cellulose–AP (average diameter of about 3.7 µm). The effect of different compounds (digestion-resistant maltodextrin, soy protein hydrolysate, casein protein hydrolysate, and lecithin) added to the base core–shell matrix formulation on the oxidative stability of AP was investigated. The oxidative stability of AP was evaluated using isothermal and non-isothermal differential scanning calorimetry (DSC), and Raman and Attenuated Total Reflectance–Fourier Transform Infrared (ATR-FTIR) spectroscopy methods. The core–shell carbohydrate matrix minimizes the amount of AP present at the microparticle surface, thus protecting AP from oxidation. Furthermore, the most effective oxidation protection was achieved when casein protein hydrolysate was added to the core of the microcapsule due to hydrophobic and hydrogen bond interactions with AP and by the resistant maltodextrin in the shell, which acted as a filler. The utilization of ethanol as a solvent for the dispersion of the core compounds increased the hydrophobicity of the hydrolyzed proteins and contributed to the enhancement of their antioxidant ability. Both the carbohydrate core–shell microcapsule prepared by co-axial electrospray and the addition of oxidation protection compounds enhance the oxidative stability of the encapsulated AP.

show abstract

“…Furthermore, the L* of the three oils under HVEF heating was higher (p < 0.05) than that under ordinary heating at the same heating time for the most part, especially in the later heating period, implying that HVEF heating could slow down the change of color into darkness. During the heating process, the oils could proceed the thermal oxidation reaction to produce conjugated dienes [34] which could convert the color of oils from yellowness to brownness. A previous study found with the increase in conjugated diene, the brightness gradually decreased in the oil [35].…”

Section: Gas Chromatographymentioning

confidence: 99%

Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol

Sun

et al. 2022

Foods

View full text Add to dashboard Cite

High-voltage electrostatic field (HVEF) as an emerging green technology is just at the beginning of its use in meat products and by-products processing. In this study, we employed duck oil to produce duck-oil-based diacylglycerol (DAG), termed DDAG. Three different DDAG volume concentrations (0, 20%, and 100%) of hybrid duck oils, named 0%DDAG, 20%DDAG, and 100%DDAG, respectively, were used to investigate their thermal oxidation stability in high-voltage electrostatic field heating and ordinary heating at 180 ± 1 ℃. The results show that the content of saturated fatty acids and trans fatty acids of the three kinds of duck oils increased (p < 0.05), while that of polyunsaturated fatty acids decreased (p < 0.05) from 0 h to 8 h. After heating for 8 h, the low-field nuclear magnetic resonance showed that the transverse relaxation time (T21) of the three oils decreased (p < 0.05), while the peak area ratio (S21) was increased significantly (p < 0.05). The above results indicate that more oxidation products were generated with heating time. The peroxide value, the content of saturated fatty acids, and the S21 increased with more DAG in the duck oil, which suggested that the oxidation stability was likely negatively correlated with the DAG content. Moreover, the peroxide value, the content of saturated fatty acids and trans fatty acids, and the S21 of the three concentrations of duck oils were higher (p < 0.05) under ordinary heating than HVEF heating. It was concluded that HVEF could restrain the speed of the thermal oxidation reaction occurring in the duck oil heating and be applied in heating conditions.

show abstract

Study on the antioxidative mechanism of tocopherol loaded ethyl cellulose particles in thermal-oxidized soybean oil

Cited by 3 publications

References 45 publications

Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

Carbohydrate Core–Shell Electrosprayed Microcapsules for Enhanced Oxidative Stability of Vitamin A Palmitate

Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol

Contact Info

Product

Resources

About