Application of β-cyclodextrin, chitosan, and collagen on the stability of tocopherols and the oxidative stability in heated oils

2017 ◽  
Vol 119 (10) ◽  
pp. 1700124 ◽  
Author(s):  
Seo Yeong Gim ◽  
Jin Yeong Jung ◽  
Yong Jun Kwon ◽  
Mi-Ja Kim ◽  
Geun Hyung Kim ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
The Stability ◽  
Heated Oils

scholarly journals Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Polymers ◽  
2021 ◽  
Vol 13 (14) ◽  
pp. 2301
Author(s):  
Man Zhang ◽  
Bin Liang ◽  
Hongjun He ◽  
Changjian Ji ◽  
Tingting Cui ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Whey Protein ◽  
High Speed ◽  
Xanthan Gum ◽  
Physical Stability ◽  
Theoretical Support ◽  
Gel Particles ◽  
Oil In Water ◽  
The Stability ◽  
The Impact

Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.

scholarly journals Effect of Chemical Structure and Degree of Branching on the Stability of Proton Exchange Membranes Based on Sulfonated Polynaphthylimides

Polymers ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 652
Author(s):  
Chunmei Gao ◽  
Jiale Chen ◽  
Boping Zhang ◽  
Lei Wang
Keyword(s):  
Oxidative Stability ◽  
Chemical Structure ◽  
Hydrolytic Stability ◽  
Oxidation Stability ◽  
Proton Exchange Membranes ◽  
Proton Exchange ◽  
Ether Linkage ◽  
Degree Of Branching ◽  
The Core ◽  
The Stability

Hydrolytic stability and oxidative stability are the core properties of sulfonated polynaphthylimides (SPIs) as proton exchange membranes. The chemical structure of SPIs directly influences the performance. Herein, three different series of branched SPIs were designed and prepared using 1,3,5-tris (2-trifluoromethyl-4-aminophenoxy) benzene as a trifunctional monomer and three non-sulfonated diamine monomers, such as 4,4′-oxydianiline (ODA), 2,2-bis[4-(4-aminophenoxy)phenyl]hexafluoropropane (6FODA), and 4,4′-(9-fluorenylidene)dianiline (BFDA). The effect of the chemical structure and degree of branching on SPIs properties is discussed. The results showed that by controlling the chemical structure and degree of branching, the chemical stability of SPIs changed significantly. SPI-6FODA with two ether linkages and a hydrophobic CF3 group has higher hydrolytic stability than SPI-ODA with only one ether linkage. In addition, with the increase of the introduced B3 monomer, the oxidation stability of SPI-6FODA has been greatly improved. We successfully synthesized SPIs with a high hydrolytic stability and oxidative stability.

Physico-chemical Characteristics and Oxidative Stability of Date-Pits Oil during Storage at Different Temperatures

2016 ◽  
Vol 12 (4) ◽  
pp. 385-393
Author(s):  
Naima Al-Kharousi ◽  
Mohammed Al-Khusaibi ◽  
Ismail Al-Bulushi ◽  
Nejib Guizani ◽  
Mostafa Waly ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Value Added ◽  
Stability Index ◽  
Acid Value ◽  
Food Ingredients ◽  
C Storage ◽  
Physico Chemical ◽  
Different Temperatures ◽  
The Stability ◽  
Date Pits

Abstract In this study, oxidative stability of date-pits (i. e. Khalas variety) was investigated during storage as a function of temperature. The stability of date-pits oil was determined by measuring acid value (AV), peroxide value (PV), p-anisidine value (PAV), tocopherol and oxidative stability index. Initial characteristics of oil were assessed by measuring its physico-chemical and melting characteristics, fatty acids composition and aflatoxin. Storage of date-pits caused highest reduction in linoleic acid (C18:2, ω6) followed by oleic acid (C18:1, ω9). AV, PV and PAV of the fresh oil were 1.41 mg KOH/g oil, 3.30 meq/kg oil and 0.60, respectively. These values increased linearly at slower rate in the case of 30 °C storage, while sharp rise was observed after 40 days in cases of 100 and 150 °C storage (p < 0.05). The results of this study indicate that date pits oil had a good oxidative and thermal stability and could thus be used to develop value-added food ingredients.

Enhancing oxidative stability in heated oils using core/shell structures of collagen and α-tocopherol complex

2017 ◽  
Vol 235 ◽  
pp. 160-166 ◽  
Author(s):  
Seo Yeong Gim ◽  
Seungmi Hong ◽  
Jisu Kim ◽  
YongJun Kwon ◽  
Mi-Ja Kim ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Shell Structures ◽  
Core Shell ◽  
Heated Oils

scholarly journals Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts

2021 ◽  
Vol 72 (3) ◽  
pp. e424
Author(s):  
K.S.M. Hammad ◽  
N.F.S. Morsy ◽  
E.A. Abd El-Salam
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Ginkgo Biloba ◽  
Room Temperature ◽  
Natural Antioxidants ◽  
Butylated Hydroxytoluene ◽  
Ginseng Extract ◽  
The Stability

Recently, there has been a growing interest in the use of natural antioxidants instead of synthetic ones. The aim of this work was to determine the effect of ginkgo and ginseng dried extracts as natural antioxidants on the stability of lipids in breadsticks over 55 days of storage at room temperature compared to butylated hydroxytoluene. Ginkgo and ginseng dried extracts were incorporated individually into breadstick formulae at levels of 0.5 and 1% to enhance its oxidative stability in storage. The increases in peroxide, p-anisidine and Totox values in the oil phase of the samples during storage were monitored. The changes in hydroperoxide, trans fatty acid and aldehyde contents were investigated by Fourier transform infrared spectroscopy. The sensory analysis was performed to evaluate the perceptible changes occurring during storage. The results indicated that the oxidation of oil in breadstick samples can be retarded by enriching the breadstick formula with dried ginseng extract at a 1% level.

Lipid Oxidative Stability of Reconstituted Partially Defatted Peanuts1

1981 ◽  
Vol 8 (1) ◽  
pp. 13-15 ◽  
Author(s):  
M. Adnan ◽  
C. J. Argoudelis ◽  
E. Rodda ◽  
J. Tobias
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Acid Composition ◽  
Peroxide Value ◽  
Tocopherol Content ◽  
Oil Extraction ◽  
The Stability

Abstract Changes in tocopherol content, peroxide value and fatty acid composition were measured during storage of reconstituted partially defatted peanuts. These values were compared with those of unreconstituted partially defatted peanuts, whole peanuts and the corresponding oils. Reconstitution effectively inactivated the enzyme lipoxygenase and was destructive on tocopherols, particularly α- tocopherol. The stability of the oil during storage, as measured by the peroxide value, is much greater within the peanuts than in the corresponding extracted oil. No changes in fatty acid composition could be observed in reconstituted partially defatted peanuts. A need for immediate reconstitution following mechanical oil extraction could not be demonstrated as both products had equal oxidative stability.

scholarly journals Antioxidant Properties of Camelina sativa Oil and Press-Cakes

2017 ◽  
Vol 71 (6) ◽  
pp. 515-521 ◽  
Author(s):  
Inese Mieriņa ◽  
Laura Adere ◽  
Klinta Krasauska ◽  
Elīna Zoltnere ◽  
Dārta Zelma Skrastiņa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Oxidative Stability ◽  
Room Temperature ◽  
Antioxidant Properties ◽  
Camelina Sativa ◽  
Raw Material ◽  
Camelina Oil ◽  
Polar Extracts ◽  
The Stability

Abstract Camelina sativa is well known due to high content of polyunsaturated fatty acids in its oil. Till now this oil has been studied mainly for applications as raw material for synthesis of resins, biodiesel and hydrocarbon fuels. This study examines the oxidative stability of cold-pressed Camelina sativa (also known as camelina, false flax or gold-of-pleasure) oil and its extracts of spices. Despite the high content of polyunsaturated fatty acids, Camelina sativa oil appeared more rigid against oxidation than rapeseed or flax oil. Extracts of different spices were prepared by maceration in camelina oil at room temperature for 24 h. The stability of extracts was determined under accelerated oxidation conditions and monitored by peroxide values. Most of the tested additives (e.g., bay leaves, allspice, clove, barley sprouts, coriander, ginger) did not influence or even decreased oxidative stability of the oil. However, oil with thyme additive demonstrated remarkably higher stability then Camelina sativa oil alone. Press-cakes of camelina seeds were extracted with two polar solvents (ethanol or water) and their mixtures under variable conditions (room temperature or reflux). Prepared polar extracts of press-cakes were characterised by total polyphenol content (Folin–Ciocalteu method) and antiradical activity against 1,1-diphenyl-2-picryl hydrazyl and galvinoxyl.

Common Kilka oil and its primary and secondary oxidative dynamics stabilized by different variants of clove essential oil

2021 ◽  
Vol 72 (1) ◽  
pp. e390
Author(s):  
M.T. Golmakani ◽  
E. Dorostkar ◽  
M. Keramat
Keyword(s):  
Essential Oil ◽  
Oxidative Stability ◽  
Induction Period ◽  
Active Oxygen Method ◽  
Active Oxygen ◽  
Tocopheryl Acetate ◽  
Microwave Assisted ◽  
Rancimat Test ◽  
Clove Essential Oil ◽  
The Stability

The objective of this study was to investigate the properties of clove essential oil extracted by different microwave-assisted methods and to evaluate its effects on the stability of common Kilka oil. Each of these methods was hypothesized to yield a clove essential oil that would have a distinguishable composition and effect when added to common Kilka oil by maintaining its oxidative stability. The oxidation of common Kilka oil was examined by accelerated oxidation using the active oxygen method and Rancimat test. The clove essential oil extracted by microwave-assisted hydrodistillation showed the highest induction period according to the active oxygen method (16.56 h) and the Rancimat induction period (3.64 h) in common Kilka oil and its antioxidant activity was comparable to that of BHT (16.59 h and 4.34 h, respectively) and tocopheryl acetate (16.30 h and 4.02 h, respectively). Furthermore, the microwaveassisted hydrodistillation method resulted in the amount of eugenol that exhibited the highest antioxidant capacity for preserving PUFA in common Kilka oil. Ultimately, clove essential oil can become an efficient natural antioxidant for the oxidative stability of common Kilka oil.

scholarly journals Utjecaj dodatka antioksidanasa na oksidacijsku stabilnost goveđeg loja

Meso ◽  
2019 ◽  
Vol 21 (1) ◽  
pp. 52-61
Author(s):  
Tihomir Moslavac ◽  
Stela Jokić ◽  
Ana Mrgan ◽  
Štefica Grgić ◽  
Antun Jozinović ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Beef Tallow ◽  
Natural Antioxidants ◽  
Alpha Tocopherol ◽  
Rosemary Extract ◽  
Synthetic Antioxidants ◽  
The Stability

Influence of antioxidants on oxidative stability of beef tallow Fats are contained in the majority of foods that are consumed daily. Beef tallow is one of the most complex fats found in nature. Tallow is subject to oxidation during the production, storage and heat treatment. This study researched the effect of natural antioxidants (rosemary extract type Oxy’Less CS and type StabilEnhance, sage extract, alpha tocopherol, mixture tocopherol) and synthetic antioxidants (PG, BHA) on the oxidative stability of beef tallow. The oxidative stability of beef tallow, with and without added antioxidant, was evaluated using the sustainability test at 98 oC. The results are expressed as peroxide value (mmol O2/kg) obtained after storing the sample for a certain period of time at the temperature of 98°C. The results showed that applied antioxidants successfully stabilized the beef tallow. Among natural antioxidants, rosemary extract type Oxy'Less CS showed a higher antioxidant activity in beef tallow. In comparison with other tested antioxidants, it achieved greater efficiency in protecting the beef tallow from oxidation. Synthetic antioxidants propyl galate and butylhydroxyanisole successfully increased the stability of beef tallow, whereby propyl galate showed a higher antioxidant activity.

scholarly journals Biodiesel from “Morelos” Rice: Synthesis, Oxidative Stability, and Corrosivity

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
J. Zuñiga-Díaz ◽  
E. Reyes-Dorantes ◽  
A. Quinto-Hernandez ◽  
J. Porcayo-Calderon ◽  
J. G. Gonzalez-Rodriguez ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Rice Bran ◽  
Electrochemical Impedance ◽  
Rice Bran Oil ◽  
Oxidative Degradation ◽  
Storage Conditions ◽  
International Standards ◽  
Low Carbon ◽  
Great Production ◽  
The Stability

Rice bran is a by-product of great production worldwide and its use for the synthesis of biodiesel does not affect the food chain and therefore it is an excellent alternative for the production of biofuels with low carbon footprint. In this work, the synthesis of biodiesel was carried out from the raw rice bran oil of a kernel variety called “Morelos rice.” The stability and corrosivity characteristics of biodiesel were determined. Biodiesel stability was determined both under storage conditions and under accelerated oxidation conditions, and its corrosivity was evaluated by electrochemical impedance spectroscopy at 110°C under aerated conditions. The results showed that, due to the high instability of the rice bran, its raw oil had a high content of free fatty acids. The synthesized biodiesel showed excellent stability under storage conditions of up to five months, and its oxidative stability was much higher than that established in international standards. On the other hand, biodiesel showed low corrosivity and this was only significant once oxidative degradation began.

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