Isolation of Fucoxanthin from Brown Algae and Its Antioxidant Activity: In Vitro and 5% Fish Oil-In-Water Emulsion

2018 ◽  
Vol 95 (7) ◽  
pp. 835-843 ◽  
Author(s):  
Sabeena Farvin Koduvayur Habeebullah ◽  
Alagarsamy Surendraraj ◽  
Charlotte Jacobsen
Keyword(s):  
Antioxidant Activity ◽  
Fish Oil ◽  
Brown Algae ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

Antioxidant activity of Cod (Gadus morhua) protein hydrolysates: In vitro assays and evaluation in 5% fish oil-in-water emulsion

2014 ◽  
Vol 149 ◽  
pp. 326-334 ◽  
Author(s):  
K.H. Sabeena Farvin ◽  
Lisa Lystbæk Andersen ◽  
Henrik Hauch Nielsen ◽  
Charlotte Jacobsen ◽  
Greta Jakobsen ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fish Oil ◽  
Gadus Morhua ◽  
Protein Hydrolysates ◽  
In Vitro Assays ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability

2021 ◽  
Vol 341 ◽  
pp. 128141
Author(s):  
Betül Yesiltas ◽  
Pedro J. García-Moreno ◽  
Ann-Dorit M. Sørensen ◽  
Alyssa M. Soria Caindec ◽  
Grethe Hyldig ◽  
...  
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
High Fat ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device

2018 ◽  
Vol 77 ◽  
pp. 96-106 ◽  
Author(s):  
Talita A. Comunian ◽  
Raheleh Ravanfar ◽  
Michael J. Selig ◽  
Alireza Abbaspourrad
Keyword(s):  
Fish Oil ◽  
Microfluidic Device ◽  
Water Emulsion ◽  
Oil In Water ◽  
The Stability ◽  
Oil In Water Emulsion

scholarly journals Sea Buckthorn Oil as a Valuable Source of Bioaccessible Xanthophylls

Nutrients ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 76 ◽  
Author(s):  
Cristina Tudor ◽  
Torsten Bohn ◽  
Mohammed Iddir ◽  
Francisc Vasile Dulf ◽  
Monica Focşan ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Sea Buckthorn ◽  
Cholesterol Esterase ◽  
Water Emulsion ◽  
Oil In Water ◽  
Sea Buckthorn Oil ◽  
Oil In Water Emulsion ◽  
Zeaxanthin Dipalmitate ◽  
Β Carotene

Sea buckthorn oil, derived from the fruits of the shrub, also termed seaberry or sandthorn, is without doubt a strikingly rich source of carotenoids, in particular zeaxanthin and β-carotene. In the present study, sea buckthorn oil and an oil-in-water emulsion were subjected to a simulated gastro-intestinal in vitro digestion, with the main focus on xanthophyll bioaccessibility. Zeaxanthin mono- and di-esters were the predominant carotenoids in sea buckthorn oil, with zeaxanthin dipalmitate as the major compound (38.0%). A typical fatty acid profile was found, with palmitic (49.4%), palmitoleic (28.0%), and oleic (11.7%) acids as the dominant fatty acids. Taking into account the high amount of carotenoid esters present in sea buckthorn oil, the use of cholesterol esterase was included in the in vitro digestion protocol. Total carotenoid bioaccessibility was higher for the oil-in-water emulsion (22.5%) compared to sea buckthorn oil (18.0%) and even higher upon the addition of cholesterol esterase (28.0% and 21.2%, respectively). In the case of sea buckthorn oil, of all the free carotenoids, zeaxanthin had the highest bioaccessibility (61.5%), followed by lutein (48.9%), making sea buckthorn oil a potential attractive source of bioaccessible xanthophylls.

Sign in / Sign up

Export Citation Format

Share Document