A combination of monoacylglycerol crystalline network and hydrophilic antioxidants synergistically enhances the oxidative stability of gelled algae oil

2019 ◽  
Vol 10 (1) ◽  
pp. 315-324 ◽  
Author(s):  
Qiang Wang ◽  
Eric Andrew Decker ◽  
Jiajia Rao ◽  
Bingcan Chen
Keyword(s):  
Oxidative Stability ◽  
Food Grade ◽  
Crystal Network ◽  
Algae Oil ◽  
Hydrophilic Antioxidants ◽  
Study Base

In this study, base algae oil was gelled through the formation of a crystal network using food-grade monoacylglycerol (MAG).

Effect of composition and antioxidants on the oxidative stability of fluid milk supplemented with an algae oil emulsion

2005 ◽  
Vol 15 (4) ◽  
pp. 333-341 ◽  
Author(s):  
J.J. Gallaher ◽  
R. Hollender ◽  
D.G. Peterson ◽  
R.F. Roberts ◽  
J.N. Coupland
Keyword(s):  
Oxidative Stability ◽  
Oil Emulsion ◽  
Algae Oil ◽  
Fluid Milk

Improving the oxidative stability and lengthening the shelf life of DHA algae oil with composite antioxidants

2020 ◽  
Vol 313 ◽  
pp. 126139 ◽  
Author(s):  
Yan Shen ◽  
Ting Lu ◽  
Xiao-Yang Liu ◽  
Man-Tong Zhao ◽  
Fa-Wen Yin ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Algae Oil

Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions

2012 ◽  
Vol 366 (1) ◽  
pp. 209-215 ◽  
Author(s):  
Maryam Kargar ◽  
Khorshid Fayazmanesh ◽  
Mina Alavi ◽  
Fotios Spyropoulos ◽  
Ian T. Norton
Keyword(s):  
Oxidative Stability ◽  
Pickering Emulsions ◽  
Food Grade ◽  
Oil In Water

scholarly journals Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 735
Author(s):  
Patricia Ramírez-Carrasco ◽  
Javier Paredes-Toledo ◽  
Patricio Romero-Hasler ◽  
Eduardo Soto-Bustamante ◽  
Paulo Díaz-Calderón ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Binding Capacity ◽  
Linseed Oil ◽  
Meat Products ◽  
Statistical Design ◽  
Elastic Behavior ◽  
Fat Replacers ◽  
Crystal Network ◽  
Fat Substitutes ◽  
Wax Crystals

Beeswax-based organogels were formulated with linseed oil and curcumin according to a statistical design to increase the oxidative stability of spreadable meat products (pâté) where these organogels (OGCur) were incorporated as fat substitutes. The organogels obtained under optimal conditions (9.12% beeswax, 0.54% curcumin) showed a mechanical strength similar to pork backfat determined by back extrusion and high oil binding capacity (OBC; over 90%). The incorporation of curcumin at this concentration did not lead to any change in the arrangement of the crystal network, OBC, and mechanical, thermal, or rheological properties of the organogels. Beeswax organogels with and without curcumin, with a β’ orthorhombic subcell structure, showed a predominant elastic behavior and a melting event wider and shifted to lower temperatures than pure beeswax, suggesting a plasticizer effect of the oil in the wax crystals. The oxidative stability of the organogels under accelerated oxidation conditions increased due to the incorporation of curcumin. A decrease in the curcumin content was found from day 4 at 60 °C, together with a significantly lower formation of both peroxides and malonaldehyde. When pork backfat was partially or totally replaced by OGCur in pâtés, a noticeable protective effect of curcumin against lipid oxidation was found during chilled storage

Nanoencapsulation of docosahexaenoic acid (DHA) using a combination of food grade polymeric wall materials and its application for improvement in bioavailability and oxidative stability

2018 ◽  
Vol 9 (4) ◽  
pp. 2213-2227 ◽  
Author(s):  
Harmanpreet Singh ◽  
Chateshwar Kumar ◽  
Narpinder Singh ◽  
Surinder Paul ◽  
Subheet Kumar Jain
Keyword(s):  
Docosahexaenoic Acid ◽  
Oxidative Stability ◽  
Food Grade ◽  
Microalgae Oil ◽  
Wall Materials

Developed nanoencapsulated DHA powder of microalgae oil with improved oxidative stability and bioavailability in brain using combination of wall materials.

Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation

2020 ◽  
Vol 100 (6) ◽  
pp. 2774-2781 ◽  
Author(s):  
Jingjing Fu ◽  
Liang Song ◽  
Yunhang Liu ◽  
Changjun Bai ◽  
Dayong Zhou ◽  
...  
Keyword(s):  
Docosahexaenoic Acid ◽  
Oxidative Stability ◽  
Release Behavior ◽  
Algae Oil

Effects of gallic acid alkyl esters and their combinations with other antioxidants on oxidative stability of DHA algae oil

2021 ◽  
Vol 143 ◽  
pp. 110280
Author(s):  
Yan Shen ◽  
Chao Guo ◽  
Ting Lu ◽  
Xu-Yang Ding ◽  
Man-Tong Zhao ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Gallic Acid ◽  
Alkyl Esters ◽  
Algae Oil
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