The ability of oxygen scavenging packaging to inhibit vitamin degradation and lipid oxidation in fish oil-in-water emulsions

Johnson, David R.; Inchingolo, Raffaella; Decker, Eric A.

doi:10.1016/j.ifset.2018.04.021

Cited by 30 publications

(14 citation statements)

References 18 publications

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“…Consequently, effective strategies need to be employed to inhibit the oxidation of fish oils in food and supplement products [58]. A wide range of approaches have been developed to achieve this goal including controlling storage conditions, utilizing packaging, or adding antioxidants and chelating agents [59].…”

Section: Challenges To Fish Oil Incorporation Into Foodsmentioning

confidence: 99%

“…In addition, some of the reaction products of lipid oxidation have been shown to be toxic [ 57 ], which may lead to undesirable health outcomes if oxidized fish oils are consumed regularly. Consequently, effective strategies need to be employed to inhibit the oxidation of fish oils in food and supplement products [ 58 ]. A wide range of approaches have been developed to achieve this goal including controlling storage conditions, utilizing packaging, or adding antioxidants and chelating agents [ 59 ].…”

Section: Challenges To Fish Oil Incorporation Into Foodsmentioning

confidence: 99%

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Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems

Venugopalan

Gopakumar

Kumaran

et al. 2021

Foods

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Regular consumption of adequate quantities of lipids rich in omega-3 fatty acids is claimed to provide a broad spectrum of health benefits, such as inhibiting inflammation, cardiovascular diseases, diabetes, arthritis, and ulcerative colitis. Lipids isolated from many marine sources are a rich source of long-chain polyunsaturated fatty acids (PUFAs) in the omega-3 form which are claimed to have particularly high biological activities. Functional food products designed to enhance human health and wellbeing are increasingly being fortified with these omega-3 PUFAs because of their potential nutritional and health benefits. However, food fortification with PUFAs is challenging because of their low water-solubility, their tendency to rapidly oxidize, and their variable bioavailability. These challenges can be addressed using advanced encapsulation technologies, which typically involve incorporating the omega-3 oils into well-designed colloidal particles fabricated from food-grade ingredients, such as liposomes, emulsion droplets, nanostructured lipid carriers, or microgels. These omega-3-enriched colloidal dispersions can be used in a fluid form or they can be converted into a powdered form using spray-drying, which facilitates their handling and storage, as well as prolonging their shelf life. In this review, we provide an overview of marine-based omega-3 fatty acid sources, discuss their health benefits, highlight the challenges involved with their utilization in functional foods, and present the different encapsulation technologies that can be used to improve their performance.

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Section: Challenges To Fish Oil Incorporation Into Foodsmentioning

confidence: 99%

Section: Challenges To Fish Oil Incorporation Into Foodsmentioning

confidence: 99%

Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems

Venugopalan

Gopakumar

Kumaran

et al. 2021

Foods

View full text Add to dashboard Cite

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“…Addition of other types of biopolymers in O/W emulsions, which are not intended to be used as emulsifiers, have also been reported to exhibit antioxidant capacity such as casein (Chen et al., ), citrus pectin (Celus et al., ), and sodium alginate (Salvia‐Trujillo, Decker, & Mcclements, ), to name a few. In addition, a recent work by Johnson, Inchingolo, and Decker () has reported that oxygen content in a fish oil‐in‐water system could be reduced by ≥95% by using commercially accessible oxygen scavenging packaging, which significantly improved the emulsion oxidative stability. Furthermore, recent interests have been focused on designing interfacial antioxidants for improved antioxidative abilities (Freiría‐Gándara, Losada‐Barreiro, Paiva‐Martins, & Bravo‐Díaz, ; Yesiltas et al., ), in which antioxidants can be endowed with interfacial activity by physical or chemical interactions with emulsifiers (Mcclements & Decker, ).…”

Section: Physicochemical Properties Of Slsmentioning

confidence: 99%

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Guo

Cai

Xie

et al. 2020

Comp Rev Food Sci Food Safe

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Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health‐related considerations of SLs including their metabolic characteristics, biopolymer‐based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL‐based oleogels and their food application are also discussed.

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“…[ 22,23 ] The incorporation of lipids in different films or coating is mainly because of their hydrophobic character which imparts hydrophobicity in the material and improves their antibacterial, antioxidant, and water vapor barrier properties along with other physiochemical properties. [ 24–26 ] The glycerides chemical structure, their degree of saturation and chain length, physical state, crystal size, shape as well as dispersion level into the polymeric matrix play a key role to improve the functional properties of the coatings or films. [ 27–29 ]…”

Section: Introductionmentioning

confidence: 99%

Recent Advances in Lipid Derived Bio‐Based Materials for Food Packaging Applications

Zubair

Pradhan

Arshad

et al. 2021

Macro Materials & Eng

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The utilization of lipids is presently in the spotlight of food industry as they are one of novel renewable and sustainable raw materials. Lipids derived materials are considered as a promising alternate to petro‐based polymers as they are sustainable, biorenewable, biodegradable, and environmentally benign. These unique attributes draw the attention of scientific community for the use of lipids in food packaging applications with a potential to compete with fossil fuel derived polymers. This paper reviews recent advances in the use of lipids and their effect on the barrier, antimicrobial, antioxidant, and mechanical properties of films, coating and nanocomposites for food packaging applications. Modification of lipids and its chemical interactions with other biopolymers during processing for the synthesis of different materials are also discussed. Global patents and research trend in use of lipids for the preparation of biocomposites are also described. The role of lipids in the circular economy is highlighted and life cycle assessment of lipids derived products is outlined with examples. The review is concluded with synoptic view of existing and forthcoming potential use of lipids in various food packaging applications.

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The ability of oxygen scavenging packaging to inhibit vitamin degradation and lipid oxidation in fish oil-in-water emulsions

Cited by 30 publications

References 18 publications

Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems

Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Recent Advances in Lipid Derived Bio‐Based Materials for Food Packaging Applications

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