The Experts below are selected from a list of 309 Experts worldwide ranked by ideXlab platform
K.e. Lane - One of the best experts on this subject based on the ideXlab platform.
-
The composition and oxidative stability of vegetarian omega-3 algal oil nanoemulsions suitable for functional Food Enrichment.
Journal of the science of food and agriculture, 2019Co-Authors: K.e. Lane, Qiqian Zhou, Sharon RobinsonAbstract:BACKGROUND: Long chain omega‐3 polyunsaturated fatty acid (LCn3PUFA) nanoemulsion enriched Foods offer the potential to address habitually low oily fish intakes. Nanoemulsions increase LCn3PUFA bioavailability, although they may cause lipid oxidation. The present study examined the oxidative stability of LCn3PUFA algal oil‐in‐water nanoemulsions created by ultrasound using natural and synthetic emulsifiers during 5 weeks of storage at 4, 20 and 40 °C. Fatty acid composition, droplet size ranges and volatile compounds were analysed. RESULTS: No significant differences were found for fatty acid composition at various temperatures and storage times. Lecithin nanoemulsions had significantly larger droplet size ranges at baseline and during storage, regardless of temperatures. Although combined Tween 40 and lecithin nanoemulsions had low initial droplet size ranges, there were significant increases at 40 °C after 5 weeks of storage. Gas chromatograms identified hexanal and propanal as predominant volatile compounds, along with 2‐ethylfuran, propan‐3‐ol and valeraldehyde. The Tween 40 only nanoemulsion sample showed the formation of lower concentrations of volatiles compared to lecithin samples. The formation of hexanal and propanal remained stable at lower temperatures, although higher concentrations were found in nanoemulsions than in bulk oil. The lecithin only sample had formation of higher concentrations of volatiles at increased temperatures, despite having significantly larger droplet size ranges than the other samples. CONCLUSION: Propanal and hexanal were the most prevalent of five volatile compounds detected in bulk oil and lecithin and/or Tween 40 nanoemulsions. Oxidation compounds remained more stable at lower temperatures, indicating suitability for the Enrichment of refrigerated Foods. Further research aiming to evaluate the oxidation stability of these systems within Food matrices is warranted. © 2019 Society of Chemical Industry
-
The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional Food Enrichment: A systematic review of the literature
Critical Reviews in Food Science and Nutrition, 2017Co-Authors: Linda Bush, L. Stevenson, K.e. LaneAbstract:There is growing demand for functional Food products enriched with long chain omega-3 fatty acids (LCω3PUFA). Nanoemulsions, systems with extremely small droplet sizes have been shown to increase LCω3PUFA bioavailability. However, nanoemulsion creation and processing methods may impact on the oxidative stability of these systems. The present systematic review collates information from studies that evaluated the oxidative stability of LCω3PUFA nanoemulsions suitable for use in functional Foods. The systematic search identified seventeen articles published during the last 10 years. Researchers used a range surfactants and antioxidants to create systems which were evaluated from 7 to 100 days of storage. Nanoemulsions were created using synthetic and natural emulsifiers, with natural sources offering equivalent or increased oxidative stability compared to synthetic sources, which is useful as consumers are demanding natural, cleaner label Food products. Equivalent vegetarian sources of LCω3PUFA found in fish oils such as algal oils are promising as they provide direct sources without the need for conversion in the human metabolic pathway. Quillaja saponin is a promising natural emulsifier that can produce nanoemulsion systems with equivalent/increased oxidative stability in comparison to other emulsifiers. Further studies to evaluate the oxidative stability of quillaja saponin nanoemulsions combined with algal sources of LCω3PUFA are warranted.
-
The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional Food Enrichment: A systematic review of the literature.
Critical reviews in food science and nutrition, 2017Co-Authors: Linda Bush, L. Stevenson, K.e. LaneAbstract:There is growing demand for functional Food products enriched with long chain omega-3 polyunsaturated fatty acids (LCω3PUFA). Nanoemulsions, systems with extremely small droplet sizes have been shown to increase LCω3PUFA bioavailability. However, nanoemulsion creation and processing methods may impact on the oxidative stability of these systems. The present systematic review collates information from studies that evaluated the oxidative stability of LCω3PUFA nanoemulsions suitable for use in functional Foods. The systematic search identified seventeen articles published during the last 10 years. Researchers used a range of surfactants and antioxidants to create systems which were evaluated from 7 to 100 days of storage. Nanoemulsions were created using synthetic and natural emulsifiers, with natural sources offering equivalent or increased oxidative stability compared to synthetic sources, which is useful as consumers are demanding natural, cleaner label Food products. Equivalent vegetarian sources of LCω3PUFA found in fish oils such as algal oils are promising as they provide direct sources without the need for conversion in the human metabolic pathway. Quillaja saponin is a promising natural emulsifier that can produce nanoemulsion systems with equivalent/increased oxidative stability in comparison to other emulsifiers. Further studies to evaluate the oxidative stability of quillaja saponin nanoemulsions combined with algal sources of LCω3PUFA are warranted.
Linda Bush - One of the best experts on this subject based on the ideXlab platform.
-
The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional Food Enrichment: A systematic review of the literature
Critical Reviews in Food Science and Nutrition, 2017Co-Authors: Linda Bush, L. Stevenson, K.e. LaneAbstract:There is growing demand for functional Food products enriched with long chain omega-3 fatty acids (LCω3PUFA). Nanoemulsions, systems with extremely small droplet sizes have been shown to increase LCω3PUFA bioavailability. However, nanoemulsion creation and processing methods may impact on the oxidative stability of these systems. The present systematic review collates information from studies that evaluated the oxidative stability of LCω3PUFA nanoemulsions suitable for use in functional Foods. The systematic search identified seventeen articles published during the last 10 years. Researchers used a range surfactants and antioxidants to create systems which were evaluated from 7 to 100 days of storage. Nanoemulsions were created using synthetic and natural emulsifiers, with natural sources offering equivalent or increased oxidative stability compared to synthetic sources, which is useful as consumers are demanding natural, cleaner label Food products. Equivalent vegetarian sources of LCω3PUFA found in fish oils such as algal oils are promising as they provide direct sources without the need for conversion in the human metabolic pathway. Quillaja saponin is a promising natural emulsifier that can produce nanoemulsion systems with equivalent/increased oxidative stability in comparison to other emulsifiers. Further studies to evaluate the oxidative stability of quillaja saponin nanoemulsions combined with algal sources of LCω3PUFA are warranted.
-
The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional Food Enrichment: A systematic review of the literature.
Critical reviews in food science and nutrition, 2017Co-Authors: Linda Bush, L. Stevenson, K.e. LaneAbstract:There is growing demand for functional Food products enriched with long chain omega-3 polyunsaturated fatty acids (LCω3PUFA). Nanoemulsions, systems with extremely small droplet sizes have been shown to increase LCω3PUFA bioavailability. However, nanoemulsion creation and processing methods may impact on the oxidative stability of these systems. The present systematic review collates information from studies that evaluated the oxidative stability of LCω3PUFA nanoemulsions suitable for use in functional Foods. The systematic search identified seventeen articles published during the last 10 years. Researchers used a range of surfactants and antioxidants to create systems which were evaluated from 7 to 100 days of storage. Nanoemulsions were created using synthetic and natural emulsifiers, with natural sources offering equivalent or increased oxidative stability compared to synthetic sources, which is useful as consumers are demanding natural, cleaner label Food products. Equivalent vegetarian sources of LCω3PUFA found in fish oils such as algal oils are promising as they provide direct sources without the need for conversion in the human metabolic pathway. Quillaja saponin is a promising natural emulsifier that can produce nanoemulsion systems with equivalent/increased oxidative stability in comparison to other emulsifiers. Further studies to evaluate the oxidative stability of quillaja saponin nanoemulsions combined with algal sources of LCω3PUFA are warranted.
L. Stevenson - One of the best experts on this subject based on the ideXlab platform.
-
The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional Food Enrichment: A systematic review of the literature
Critical Reviews in Food Science and Nutrition, 2017Co-Authors: Linda Bush, L. Stevenson, K.e. LaneAbstract:There is growing demand for functional Food products enriched with long chain omega-3 fatty acids (LCω3PUFA). Nanoemulsions, systems with extremely small droplet sizes have been shown to increase LCω3PUFA bioavailability. However, nanoemulsion creation and processing methods may impact on the oxidative stability of these systems. The present systematic review collates information from studies that evaluated the oxidative stability of LCω3PUFA nanoemulsions suitable for use in functional Foods. The systematic search identified seventeen articles published during the last 10 years. Researchers used a range surfactants and antioxidants to create systems which were evaluated from 7 to 100 days of storage. Nanoemulsions were created using synthetic and natural emulsifiers, with natural sources offering equivalent or increased oxidative stability compared to synthetic sources, which is useful as consumers are demanding natural, cleaner label Food products. Equivalent vegetarian sources of LCω3PUFA found in fish oils such as algal oils are promising as they provide direct sources without the need for conversion in the human metabolic pathway. Quillaja saponin is a promising natural emulsifier that can produce nanoemulsion systems with equivalent/increased oxidative stability in comparison to other emulsifiers. Further studies to evaluate the oxidative stability of quillaja saponin nanoemulsions combined with algal sources of LCω3PUFA are warranted.
-
The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional Food Enrichment: A systematic review of the literature.
Critical reviews in food science and nutrition, 2017Co-Authors: Linda Bush, L. Stevenson, K.e. LaneAbstract:There is growing demand for functional Food products enriched with long chain omega-3 polyunsaturated fatty acids (LCω3PUFA). Nanoemulsions, systems with extremely small droplet sizes have been shown to increase LCω3PUFA bioavailability. However, nanoemulsion creation and processing methods may impact on the oxidative stability of these systems. The present systematic review collates information from studies that evaluated the oxidative stability of LCω3PUFA nanoemulsions suitable for use in functional Foods. The systematic search identified seventeen articles published during the last 10 years. Researchers used a range of surfactants and antioxidants to create systems which were evaluated from 7 to 100 days of storage. Nanoemulsions were created using synthetic and natural emulsifiers, with natural sources offering equivalent or increased oxidative stability compared to synthetic sources, which is useful as consumers are demanding natural, cleaner label Food products. Equivalent vegetarian sources of LCω3PUFA found in fish oils such as algal oils are promising as they provide direct sources without the need for conversion in the human metabolic pathway. Quillaja saponin is a promising natural emulsifier that can produce nanoemulsion systems with equivalent/increased oxidative stability in comparison to other emulsifiers. Further studies to evaluate the oxidative stability of quillaja saponin nanoemulsions combined with algal sources of LCω3PUFA are warranted.
Yusuf Chisti - One of the best experts on this subject based on the ideXlab platform.
-
solid substrate fermentations enzyme production Food Enrichment
Encyclopedia of Industrial Biotechnology, 2009Co-Authors: Yusuf ChistiAbstract:Introduction Fermentation Equipment Tray Fermentors Static Bed and Tunnel Fermentors Rotary Disk Fermentors Rotary Drum Fermentors Fluidized Beds Agitated Tank Fermentors Continuous Screw Fermentors Other Systems Construction and Cleaning Design and Scale-Up Environmental Factors in Solid Substrate Fermentations Moisture Temperature pH Production of Enzymes Process Technology Regulatory Considerations Other Products and Applications Secondary Metabolites Environmental Remediation Animal Feeds Product Recovery from Fermented Solids Fermentation-Enriched and Fermentation-Modified Foods Miso Sake Soy Sauce Tempe Oncom Sausages Coffee Cocoa Mushrooms Safety Considerations Bibliography Keywords: bioreactors; enzymes; fermentors; fermented Foods; indigenous fermented Foods; leaching; pH control; product recovery; scale-up; temperature control; water activity
-
Encyclopedia of Industrial Biotechnology - Solid Substrate Fermentations, Enzyme Production, Food Enrichment
Encyclopedia of Industrial Biotechnology, 2009Co-Authors: Yusuf ChistiAbstract:Introduction Fermentation Equipment Tray Fermentors Static Bed and Tunnel Fermentors Rotary Disk Fermentors Rotary Drum Fermentors Fluidized Beds Agitated Tank Fermentors Continuous Screw Fermentors Other Systems Construction and Cleaning Design and Scale-Up Environmental Factors in Solid Substrate Fermentations Moisture Temperature pH Production of Enzymes Process Technology Regulatory Considerations Other Products and Applications Secondary Metabolites Environmental Remediation Animal Feeds Product Recovery from Fermented Solids Fermentation-Enriched and Fermentation-Modified Foods Miso Sake Soy Sauce Tempe Oncom Sausages Coffee Cocoa Mushrooms Safety Considerations Bibliography Keywords: bioreactors; enzymes; fermentors; fermented Foods; indigenous fermented Foods; leaching; pH control; product recovery; scale-up; temperature control; water activity
Manuel Viudamartos - One of the best experts on this subject based on the ideXlab platform.
-
chemical technological and in vitro antioxidant properties of mango guava pineapple and passion fruit dietary fibre concentrate
Food Chemistry, 2012Co-Authors: Ruth Martinez, Paulina Torres, Miguel Meneses, Jorge G Figueroa, J A Perezalvarez, Manuel ViudamartosAbstract:Abstract The aim of this work was to determine the chemical, technological and in vitro antioxidant properties of co-products from the industrialisation of some tropical exotic fruits, such as mango, pineapple, guava and passion fruit, and to evaluate their potential use as dietary fibre sources for Food Enrichment. Proximate compositions were determined, as well as the total, insoluble and soluble fibre contents. The water holding, oil holding and swelling capacities were also determined. For the antioxidant activity, three different test systems were used (ABTS, DPPH and FRAP). The dietary fibre content of the co-products varied in a range between 69.1 and 81.5 g/100 g on a dry matter basis with a good balanced ratio between insoluble dietary fibre and soluble dietary fibre. Phenol recovery was dependent on the fruit type and the solvent system used. Methanol:acetone was a more efficient solvent for extracting phenols than ethanol. There was a good correlation between total phenol content and antioxidant capacity of the fruit extracts. All samples analysed had good antioxidant capacity. The results of this study indicate that exotic fruit fibres obtained as co-products in the process to obtain juice may be considered a good source of natural compounds with significant antioxidant activity.
-
chemical technological and in vitro antioxidant properties of cocoa theobroma cacao l co products
Food Research International, 2012Co-Authors: Ruth Martinez, Jorge G Figueroa, J A Perezalvarez, P M Torres, Miguel Angel Meneses, Manuel ViudamartosAbstract:Abstract The aim of this work was to determine the chemical, technological and in vitro antioxidant properties of cocoa co-products such as cocoa pod husks, cocoa bean shell and cocoa mucilage to determine the potential used as a dietary fiber source for Food Enrichment. The proximate composition and total (TDF), insoluble (IDF) and soluble dietary fiber (SDF) content were determined. The water holding, oil holding and swelling capacities and total phenol content (TPC) were also determined. For the antioxidant activity, three different analytical assays were used (ABTS, DPPH and FRAP). The cocoa co-products dietary fiber obtained in this study ranged between 16.86 and 55.59 g/100 g. The TPC of cocoa pod husk ranging between 206.67 and 365.33 mg gallic acid equivalent (GAE)/100 g sample, depending the locality and solvent system used while in as regards to cocoa bean shell and cocoa mucilage the TPC levels were significantly lower (80.17–144.83 mg GAE/100 g and 102.00–182.63 mg GAE/100 g respectively). All samples analyzed showed a good antioxidant capacity in the three different methods used with values ranging between from 2.48 to 22.93 μM Trolox Equivalents (TEs)/g in ABTS assay; 1.57–33.93 μM TEs/g in DPPH assay and 0.67 and 4.69 μM TEs/g sample in FRAP assay. The results of this study indicate that cocoa co-products may be considered a good source of natural compounds with significant antioxidant activity.