The Experts below are selected from a list of 303 Experts worldwide ranked by ideXlab platform
Eric Andrew Decker - One of the best experts on this subject based on the ideXlab platform.
-
Biological Implications of Lipid Oxidation Products
Journal of the American Oil Chemists' Society, 2017Co-Authors: Samantha A. Vieira, Guodong Zhang, Eric Andrew DeckerAbstract:Essentially all fat-containing foods have the potential to undergo Lipid Oxidation even where unsaturated fatty acid compositions are low. Therefore, consumption of Lipid Oxidation products is potentially common with risk of consuming Lipid Oxidation products increasing in foods with high amounts of unsaturation (e.g. foods with omega-3 fatty acids), foods subjected to extensive thermal processing (e.g. fried foods), or food high in pro-oxidants (e.g. meats). Lipid Oxidation generates potentially toxic products that have shown correlation with inflammatory diseases, as well as cancer, atherosclerosis, aging, etc. These potentially toxic products can enter the body through the diet and can develop in vivo during the digestion of Lipids. Oxidation products can be absorbed into the blood and in some cases transported to tissues. The aim of this manuscript is to review how potentially toxic Lipid Oxidation products are formed and evaluate their potential to impact health. While Lipid Oxidation produces literally hundreds of Oxidation products, this review focused on acrolein, 4-hydroxy- trans -nonenal, 4-hydroxy- trans -hexanal, crotonaldehyde, malondialdehyde, and cholesterol as they are the most reactive Oxidation products and also the most studied.
-
Mechanisms of Lipid Oxidation in food dispersions
Trends in Food Science and Technology, 2011Co-Authors: Thaddao Waraho, D. Julian Mcclements, Eric Andrew DeckerAbstract:As the continues to improve the nutritional content of their products, challenges in prevention of rancidity have increased due to the presence of more polyunsaturated fatty acids. In addition, consumer demand for all natural foods has limited the use of traditional methods to control Lipid Oxidation such as synthetic antioxidants and hydrogenation. To overcome these challenges a better understand the mechanisms of Lipid Oxidation are needed so that novel antioxidant technologies can be developed. Lipids in foods often exist as dispersions stabilized by emulsifiers that provide physical stability. Food emulsions contain an oil-water interface that has major impact on the Lipid Oxidation pathways by influencing the location and reactivity of prooxidative transition metals, Lipid hydroperoxides, minor Lipid components, free radical scavengers and metal chelators. Understanding how the physical properties of the Lipid-water or Lipid-air interface in food dispersions impacts Oxidation chemistry has lead to new strategies to create Lipid structures that slow down the development of rancidity by decreasing interaction between Lipids in the emulsion droplet core with prooxidants and oxygen as well as increasing antioxidant concentrations at the site of Oxidation. ?? 2010 Elsevier Ltd.
-
Physical structures in soybean oil and their impact on Lipid Oxidation
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Eric Andrew DeckerAbstract:The Oxidation of edible oil yields both primary and secondary Oxidation products (e.g., hydroperoxides, carbonyls, hydrocarbons, and epoxides), which produce undesirable sensory and biological effects. Consequently, the suppression of Lipid Oxidation in food matrices is of great importance. The rate and extent of Lipid Oxidation in many heterogeneous foods are strongly affected by the physicochemical characteristics of water-oil interfaces. This study examined the ability of dioleoylphosphatidylcholine (DOPC) and water to form association colloids within bulk oil, as well as their impact on Lipid Oxidation kinetics. Attenuation was used to show the DOPC and water concentrations at which association colloids existed without altering the optical properties of the oil. Interfacial tension and fluorescence spectrometry showed the critical micelle concentration (CMC) of DOPC in stripped soybean oil was around 650 ?M at room temperature. Small-angle X-ray scattering (SAXS) and fluorescence probes showed that water had a very strong impact on the properties of the association colloids formed by DOPC. Measurement of primary and secondary Lipid Oxidation products revealed that the association colloids formed by DOPC had a pro-oxidant effect. The characterization of association colloids could provide a better understanding of the mechanisms of Lipid Oxidation in bulk oils and provide insights into new antioxidant technologies.
-
Role of physical structures in bulk oils on Lipid Oxidation.
Critical reviews in food science and nutrition, 2007Co-Authors: Eric Andrew DeckerAbstract:Lipid Oxidation is important to food manufacturers especially when they increase unsaturated Lipids in their products to improve nutritional profiles. Unfortunately, the number of antioxidants available to food manufacturers to control oxidative rancidity is limited and the approval of new antioxidants is unlikely due to economic barriers in obtaining government approval for new food additives. Therefore, new antioxidant technologies are needed for food oils. This paper reviews the current knowledge of Lipid Oxidation in foods with emphasis on how physical properties of food systems impact Oxidation chemistry. In particular, the role of association colloids in bulk oils on Lipid Oxidation chemistry is discussed in an attempt to understand mechanisms of Oxidation. Increasing the understanding of how physical properties impact Lipid Oxidation could lead to the development of novel antioxidant technologies that not only protect the oil against Oxidation and increase shelf-life but also allow food manufacturers to include more nutritionally beneficial fatty acids in their products.
-
Lipid Oxidation/Stability
Handbook of Food Analytical Chemistry, 2005Co-Authors: Eric Andrew DeckerAbstract:One of the major pathways of the chemical deterioration of foods is\nLipid Oxidation. Lipid Oxidation is a complex reaction that can be\nmeasured by numerous techniques. The most common of these techniques\nare the focus of this chapter. We outline methods to measure conjugated\ndouble bonds and Lipid peroxides that are example so primary Lipid\nOxidation products. Next, we describe a gas chromatographic method\nto measure volatile Lipid Oxidation breakdown products that represent\nsecondary Lipid Oxidation products. Later, we describe techniques\nto measure secondary Lipid Oxidation products by spectrophotometry.
Eric A. Decker - One of the best experts on this subject based on the ideXlab platform.
-
Lipid Oxidation in emulsified food products
Oxidation in Foods and Beverages and Antioxidant Applications, 2020Co-Authors: Thaddao Waraho, Eric A. Decker, Vladimiro Cardenia, D. Julian McclementsAbstract:Most Lipids in foods exist as colloidal dispersions stabilized by surface active agents that slow down the gravitational separation of oil and water. The surface active agents in emulsion create an oil–water interface that has major impacts on the distribution of the components in foods that impact Lipid Oxidation. This includes location and reactivity of prooxidative factors such as transition metals, Lipid hydroperoxides and minor Lipid components and antioxidants such as free radical scavengers and metal chelators. Understanding of how the physical properties of the Lipid-oil interface in food emulsions impacts the chemistry of Lipid Oxidation has lead to new strategies to inhibit Oxidation such as creating charged surfaces that electrostatically repel metals and thick interfaces that inhibit Lipid–prooxidant interactions. As food formulations continue to move towards inclusion of more polyunsaturated fatty acids and the use of traditional antioxidants becomes more limited due to increased consumer demand for all natural foods, it is important to have a better understanding of the mechanisms of Lipid Oxidation in foods dispersion so that novel antioxidant technologies can be developed.
-
Lipid Oxidation in Low-moisture Food: A Review
Critical Reviews in Food Science and Nutrition, 2013Co-Authors: Leann Barden, Eric A. DeckerAbstract:Overly high intake of saturated fat is an international problem contributing to global health issues. Low-moisture snacks account for a nutritionally significant proportion of the saturated fat in the diet, making these foods a key target for improving consumers’ health. However, it is not currently feasible to maintain the same oxidative shelf life when replacing saturated fats with unsaturated fats, which are generally perceived to be more heart-healthy. This article summarizes current theories and available research on Lipid Oxidation in low-moisture foods in order to lay the groundwork for new Lipid Oxidation rate-reduction strategies. Research deficits needing attention and new methods for assessing Lipid Oxidation in low-moisture foods are also discussed.
-
mechanisms of Lipid Oxidation in food dispersions
Trends in Food Science and Technology, 2011Co-Authors: Thaddao Waraho, Julian D Mcclements, Eric A. DeckerAbstract:As the continues to improve the nutritional content of their products, challenges in prevention of rancidity have increased due to the presence of more polyunsaturated fatty acids. In addition, consumer demand for all natural foods has limited the use of traditional methods to control Lipid Oxidation such as synthetic antioxidants and hydrogenation. To overcome these challenges a better understand the mechanisms of Lipid Oxidation are needed so that novel antioxidant technologies can be developed. Lipids in foods often exist as dispersions stabilized by emulsifiers that provide physical stability. Food emulsions contain an oil-water interface that has major impact on the Lipid Oxidation pathways by influencing the location and reactivity of prooxidative transition metals, Lipid hydroperoxides, minor Lipid components, free radical scavengers and metal chelators. Understanding how the physical properties of the Lipid–water or Lipid–air interface in food dispersions impacts Oxidation chemistry has lead to new strategies to create Lipid structures that slow down the development of rancidity by decreasing interaction between Lipids in the emulsion droplet core with prooxidants and oxygen as well as increasing antioxidant concentrations at the site of Oxidation.
-
Lipid Oxidation in Microsomal Fraction of Squid Muscle (Loligo peali)
Journal of Food Science, 2005Co-Authors: Amonrat Thanonkaew, Soottawat Benjakul, Wonnop Visessanguan, Eric A. DeckerAbstract:Frozen squid is susceptible to both Lipid Oxidation and yellow/brown discoloration during frozen storage. The involvement of Lipid Oxidation in the microsomal fraction of squid muscle on oxidative rancidity and discoloration was investigated using iron and either enzymatic or non-enzymatic redox cycling pathways. Lipid Oxidation was measured by thiobarbituric acid-reactive substances (TBARS), and color changes were measured spectrophotometrically using an integrating sphere. The Lipid Oxidation was not observed in the squid microsomes in the presence of Fe3+ and β-nicotinamide adenine dinucleotide disodium salt (NADH) or β-nicotinamide adenine dinucleotide phosphate, reduced (NADPH), suggesting that the enzymatic redox cycling pathway was not active. Iron-promoted TBARS formation was observed in the non-enzymatic pathway when ascorbic acid was used as a reducing compound. Non-enzymatic Lipid Oxidation increased with increasing temperature (4 °C to 37 °C), iron (0 to 100 μM), and ascorbic acid (0 to 200 μM) concentrations. As Lipid Oxidation in the microsomes or isolated microsomal Lipids increased, color changes were observed as could be seen by an increase in b* values (yellowness) and a decrease in a* (redness) values. The ability of iron and ascorbate to promote both Lipid Oxidation and pigment formation in the microsomal fraction suggests that this pathway could be responsible for quality deterioration of squid muscle during storage.
-
Lipid Oxidation induced by oxymyoglobin and metmyoglobin with involvement of H2O2 and superoxide anion
Meat Science, 1997Co-Authors: Wendy K. M. Chan, Cameron Faustman, Eric A. DeckerAbstract:The role of oxymyoglobin Oxidation in Lipid Oxidation was studied in a myoglobin-liposome system. The pro-oxidant effect of oxymyoglobin towards Lipid Oxidation was concentration-dependent. At equimolar concentrations, oxymyoglobin showed higher pro-oxidative activity towards Lipid than metmyoglobin (p 0.05) suggesting that Superoxide anion was not directly involved in mediating Oxidation of oxymyoglobin and Lipid. Albumin was added as a control for a non-specific protein antioxidant; it did not affect oxymyoglobin or Lipid Oxidation (p > 0.05). Our in vitro results support the hypothesis that the actual process of oxymyoglobin Oxidation is a catalyst of Lipid Oxidation with H2O2 a major factor.
D. Julian Mcclements - One of the best experts on this subject based on the ideXlab platform.
-
Lipid Oxidation in emulsified food products
Oxidation in Foods and Beverages and Antioxidant Applications, 2020Co-Authors: Thaddao Waraho, Eric A. Decker, Vladimiro Cardenia, D. Julian McclementsAbstract:Most Lipids in foods exist as colloidal dispersions stabilized by surface active agents that slow down the gravitational separation of oil and water. The surface active agents in emulsion create an oil–water interface that has major impacts on the distribution of the components in foods that impact Lipid Oxidation. This includes location and reactivity of prooxidative factors such as transition metals, Lipid hydroperoxides and minor Lipid components and antioxidants such as free radical scavengers and metal chelators. Understanding of how the physical properties of the Lipid-oil interface in food emulsions impacts the chemistry of Lipid Oxidation has lead to new strategies to inhibit Oxidation such as creating charged surfaces that electrostatically repel metals and thick interfaces that inhibit Lipid–prooxidant interactions. As food formulations continue to move towards inclusion of more polyunsaturated fatty acids and the use of traditional antioxidants becomes more limited due to increased consumer demand for all natural foods, it is important to have a better understanding of the mechanisms of Lipid Oxidation in foods dispersion so that novel antioxidant technologies can be developed.
-
Mechanisms of Lipid Oxidation in food dispersions
Trends in Food Science and Technology, 2011Co-Authors: Thaddao Waraho, D. Julian Mcclements, Eric Andrew DeckerAbstract:As the continues to improve the nutritional content of their products, challenges in prevention of rancidity have increased due to the presence of more polyunsaturated fatty acids. In addition, consumer demand for all natural foods has limited the use of traditional methods to control Lipid Oxidation such as synthetic antioxidants and hydrogenation. To overcome these challenges a better understand the mechanisms of Lipid Oxidation are needed so that novel antioxidant technologies can be developed. Lipids in foods often exist as dispersions stabilized by emulsifiers that provide physical stability. Food emulsions contain an oil-water interface that has major impact on the Lipid Oxidation pathways by influencing the location and reactivity of prooxidative transition metals, Lipid hydroperoxides, minor Lipid components, free radical scavengers and metal chelators. Understanding how the physical properties of the Lipid-water or Lipid-air interface in food dispersions impacts Oxidation chemistry has lead to new strategies to create Lipid structures that slow down the development of rancidity by decreasing interaction between Lipids in the emulsion droplet core with prooxidants and oxygen as well as increasing antioxidant concentrations at the site of Oxidation. ?? 2010 Elsevier Ltd.
-
Lipid Oxidation in Food Emulsions
Trends in Food Science and Technology, 1996Co-Authors: John N Coupland, D. Julian McclementsAbstract:Lipid Oxidation is a major cause of quality deterioration in food emulsions. The design of foods with improved quality depends on a better understanding of the physicochemical mechanisms of Lipid Oxidation in these systems. The Oxidation of emulsified Lipids differs from that of bulk Lipids, because of the presence of the droplet membrane, the interactions between the ingredients, and the partitioning of ingredients between the oil, aqueous and interfacial regions.
-
Lipid Oxidation in food emulsions
Trends in Food Science and Technology, 1996Co-Authors: John N Coupland, D. Julian McclementsAbstract:Lipid Oxidation is a major cause of quality deterioration in food emulsions. The design of foods with improved quality depends on a better understanding of the physicochemical mechanisms of Lipid Oxidation in these systems. The Oxidation of emulsified Lipids differs from that of bulk Lipids, because of the presence of the droplet membrane, the interactions between the ingredients, and the partitioning of ingredients between the oil, aqueous and interfacial regions. ©1996, Elsevier Science Ltd.
Ian T. Norton - One of the best experts on this subject based on the ideXlab platform.
-
the effect of interfacial microstructure on the Lipid Oxidation stability of oil in water emulsions
Journal of Colloid and Interface Science, 2011Co-Authors: Maryam Kargar, Fotios Spyropoulos, Ian T. NortonAbstract:Abstract A novel approach to reduce Lipid Oxidation in oil-in-water emulsions has been taken and involves the manipulation of the emulsions’ interfacial microstructure. Oil-in-water emulsions stabilised by sodium caseinate (CAS), Tween 20 and silica particles were prepared and their Lipid Oxidation stability was assessed over a week. Lipid Oxidation was monitored by measuring the concentration of primary Lipid Oxidation product, using the peroxide value method and secondary Lipid Oxidation products formation were evaluated with the p-anisidine technique. Oil-phase volume fraction and emulsifier type both play key roles in influencing the rate of Lipid Oxidation. Decreasing the oil fraction from 30% to 5% was found to promote Lipid Oxidation as a result of an increase in the amount of pro-oxidant iron per gram of oil. It was further shown that, CAS in the continuous phase reduces Lipid Oxidation at pH 7 due to its metal chelating ability. In addition, the results show that, emulsions stabilised with silica particles (at pH 2) inhibit Lipid Oxidation to a greater extent than emulsions stabilised with surfactants alone. The present study demonstrates that emulsions’ physical properties such as oil-phase volume fraction, droplet size and droplet interfacial microstructure are all formulation parameters that can be used to significantly reduce the rate of Lipid Oxidation.
-
The effect of interfacial microstructure on the Lipid Oxidation stability of oil-in-water emulsions
Journal of Colloid and Interface Science, 2011Co-Authors: Maryam Kargar, Fotios Spyropoulos, Ian T. NortonAbstract:A novel approach to reduce Lipid Oxidation in oil-in-water emulsions has been taken and involves the manipulation of the emulsions' interfacial microstructure. Oil-in-water emulsions stabilised by sodium caseinate (CAS), Tween 20 and silica particles were prepared and their Lipid Oxidation stability was assessed over a week. Lipid Oxidation was monitored by measuring the concentration of primary Lipid Oxidation product, using the peroxide value method and secondary Lipid Oxidation products formation were evaluated with the p-anisidine technique. Oil-phase volume fraction and emulsifier type both play key roles in influencing the rate of Lipid Oxidation. Decreasing the oil fraction from 30% to 5% was found to promote Lipid Oxidation as a result of an increase in the amount of pro-oxidant iron per gram of oil. It was further shown that, CAS in the continuous phase reduces Lipid Oxidation at pH 7 due to its metal chelating ability. In addition, the results show that, emulsions stabilised with silica particles (at pH 2) inhibit Lipid Oxidation to a greater extent than emulsions stabilised with surfactants alone. The present study demonstrates that emulsions' physical properties such as oil-phase volume fraction, droplet size and droplet interfacial microstructure are all formulation parameters that can be used to significantly reduce the rate of Lipid Oxidation. © 2011 Elsevier Inc.
Maryam Kargar - One of the best experts on this subject based on the ideXlab platform.
-
the effect of interfacial microstructure on the Lipid Oxidation stability of oil in water emulsions
Journal of Colloid and Interface Science, 2011Co-Authors: Maryam Kargar, Fotios Spyropoulos, Ian T. NortonAbstract:Abstract A novel approach to reduce Lipid Oxidation in oil-in-water emulsions has been taken and involves the manipulation of the emulsions’ interfacial microstructure. Oil-in-water emulsions stabilised by sodium caseinate (CAS), Tween 20 and silica particles were prepared and their Lipid Oxidation stability was assessed over a week. Lipid Oxidation was monitored by measuring the concentration of primary Lipid Oxidation product, using the peroxide value method and secondary Lipid Oxidation products formation were evaluated with the p-anisidine technique. Oil-phase volume fraction and emulsifier type both play key roles in influencing the rate of Lipid Oxidation. Decreasing the oil fraction from 30% to 5% was found to promote Lipid Oxidation as a result of an increase in the amount of pro-oxidant iron per gram of oil. It was further shown that, CAS in the continuous phase reduces Lipid Oxidation at pH 7 due to its metal chelating ability. In addition, the results show that, emulsions stabilised with silica particles (at pH 2) inhibit Lipid Oxidation to a greater extent than emulsions stabilised with surfactants alone. The present study demonstrates that emulsions’ physical properties such as oil-phase volume fraction, droplet size and droplet interfacial microstructure are all formulation parameters that can be used to significantly reduce the rate of Lipid Oxidation.
-
The effect of interfacial microstructure on the Lipid Oxidation stability of oil-in-water emulsions
Journal of Colloid and Interface Science, 2011Co-Authors: Maryam Kargar, Fotios Spyropoulos, Ian T. NortonAbstract:A novel approach to reduce Lipid Oxidation in oil-in-water emulsions has been taken and involves the manipulation of the emulsions' interfacial microstructure. Oil-in-water emulsions stabilised by sodium caseinate (CAS), Tween 20 and silica particles were prepared and their Lipid Oxidation stability was assessed over a week. Lipid Oxidation was monitored by measuring the concentration of primary Lipid Oxidation product, using the peroxide value method and secondary Lipid Oxidation products formation were evaluated with the p-anisidine technique. Oil-phase volume fraction and emulsifier type both play key roles in influencing the rate of Lipid Oxidation. Decreasing the oil fraction from 30% to 5% was found to promote Lipid Oxidation as a result of an increase in the amount of pro-oxidant iron per gram of oil. It was further shown that, CAS in the continuous phase reduces Lipid Oxidation at pH 7 due to its metal chelating ability. In addition, the results show that, emulsions stabilised with silica particles (at pH 2) inhibit Lipid Oxidation to a greater extent than emulsions stabilised with surfactants alone. The present study demonstrates that emulsions' physical properties such as oil-phase volume fraction, droplet size and droplet interfacial microstructure are all formulation parameters that can be used to significantly reduce the rate of Lipid Oxidation. © 2011 Elsevier Inc.