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Derya Kahveci - One of the best experts on this subject based on the ideXlab platform.
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1874-0707/10 2010 Bentham Open Open Access Upgrading of Farmed Salmon Oil Through Lipase-Catalyzed Hydrolysis
2016Co-Authors: Derya Kahveci, Mia Falkeborg, Ra GregersenAbstract:Abstract: Upgrading of farmed Salmon Oil obtained from by-products was carried out by lipase-catalyzed hydrolysis to increase omega 3 polyunsaturated fatty acids (PUFA) content. The lipases tested were from Penicillium camemberti
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repeated hydrolysis process is effective for enrichment of omega 3 polyunsaturated fatty acids in Salmon Oil by candida rugosa lipase
Food Chemistry, 2011Co-Authors: Derya KahveciAbstract:Abstract Enrichment of omega 3 polyunsaturated fatty acids (PUFA) in the glyceride fraction of Salmon Oil was performed by Candida rugosa lipase (CRL)-catalysed hydrolysis. Total omega 3 PUFA content in the product was 38.71% (mol.%), more than double of the initial level. The hydrolysis reaction was scaled up to 1 l in a stirred tank reactor without any decrease in the selectivity of the reaction. Moreover, non-steroselectivity and acyl chain specificity of CRL-catalysed hydrolysis, as well as CRL’s recognition of the whole triacylglycerol molecule, were proved. The product was purified by short path distillation, which was also shown to contribute to the recovery of omega 3 PUFA in residue. After the removal of free fatty acids, the final product was subjected to a second round of hydrolysis to concentrate omega 3 PUFA further to 50.58%. Recoveries of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) decreased slightly after the second round of hydrolysis, while oleic acid (OA) content was not affected.
Eric A Decker - One of the best experts on this subject based on the ideXlab platform.
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impact of whey protein emulsifiers on the oxidative stability of Salmon Oil in water emulsions
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Julian D Mcclements, Eric A DeckerAbstract:To obtain a better understanding of how the interfacial region of emulsion droplets influences lipid oxidation, the oxidative stability of Salmon Oil-in-water emulsions stabilized by whey protein isolate (WPI), sweet whey (SW), beta-lactoglobulin (beta-Lg), or alpha-lactalbumin (alpha-La) was evaluated. Studies on the influence of pH on lipid oxidation in WPI-stabilized emulsions showed that formation of lipid hydroperoxides and headspace propanal was much lower at pH values below the protein's isoelectric point (pI), at which the emulsion droplets were positively charged, compared to that at pH values above the pI, at which the emulsion droplets were negatively charged. This effect was likely due to the ability of positively charged emulsion droplets to repel cationic iron. In a comparison of lipid oxidation rates of WPI-, SW-, beta-Lg-, and alpha-La-stabilized emulsions at pH 3, the oxidative stability was in the order of beta-Lg > or = SW > alpha-La > or = WPI. The result indicated that it was possible to engineer emulsions with greater oxidative stability by using proteins as emulsifier, thereby reducing or eliminating the need for exogenous food antioxidants.
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ability of surfactant hydrophobic tail group size to alter lipid oxidation in Oil in water emulsions
Journal of Agricultural and Food Chemistry, 2000Co-Authors: Wilailuk Chaiyasit, M P C Silvestre, And Julian D Mcclements, Eric A DeckerAbstract:Oxidation of Oil-in-water emulsion droplets is influenced by the properties of the interfacial membrane surrounding the lipid core. Previous work has shown that an important factor in the oxidation of Oil-in-water emulsions is surfactant properties that impact interations between water-soluble prooxidants and lipids in the emulsion droplet. The purpose of this research was to study the impact of surfactant hydrophobic tail group size on lipid oxidation in Oil-in-water emulsions stabilized by polyoxyethylene 10 lauryl ether (Brij-lauryl) or polyoxyethylene 10 stearyl ether (Brij-stearyl). The ability of iron to decompose cumene peroxide was similar in hexadecane emulsions stabilized by Brij-stearyl and Brij-lauryl. Oxidation of methyl linoleate in hexadecane emulsions containing cumene peroxide was greater in droplets stabilized by Brij-lauryl than in those stabilized by Brij-stearyl at pH 3 with no differences observed at pH 7.0. Oxidation of Salmon Oil was greater in emulsions stabilized by Brij-lauryl t...
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ability of surfactant headgroup size to alter lipid and antioxidant oxidation in Oil in water emulsions
Journal of Agricultural and Food Chemistry, 2000Co-Authors: M P C Silvestre, David Julian Mcclements, Wilailuk Chaiyasit, Robert G Brannan, Eric A DeckerAbstract:Oxidation of Oil-in-water emulsion droplets is influenced by the properties of the interfacial membrane surrounding the lipid core. To evaluate how surfactant headgroup size influences lipid oxidation rates, emulsions were prepared with polyoxyethylene 10 stearyl ether (Brij 76) or polyoxyethylene 100 stearyl ether (Brij 700), which are structurally identical except for their hydrophilic headgroups, with Brij 700 containing 10 times more polyoxyethylene groups than Brij 76. Fe(2+)-promoted decomposition of cumene hydroperoxide was lower in Brij 700-stabilized than in Brij 76-stabilized hexadecane emulsions. Fe(2+)-promoted alpha-tocopherol oxidation rates were similar in hexadecane emulsion regardless of surfactant type. Brij 700 decreased production of hexanal from methyl linoleate and the formation of lipid peroxides and propanal from Salmon Oil compared to emulsions stabilized by Brij 76. These results indicate that emulsion droplet interfacial thickness could be an important determinant in the oxidative stability of food emulsions.
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mechanisms of the antioxidant activity of a high molecular weight fraction of whey
Journal of Agricultural and Food Chemistry, 2000Co-Authors: L M Tong, Shigefumi Sasaki, David Julian Mcclements, Eric A DeckerAbstract:The antioxidant mechanisms of whey proteins in a Tween 20-stabilized Salmon Oil-in-water emulsion were investigated. The antioxidant activity of the high molecular weight (HMW) fraction of whey from pasteurized milk was found to increase with concentration, as determined by its ability to inhibit TBARS and lipid peroxide formation. The ability of sulfhydryl-blocked whey to inhibit TBARS formation was reduced 60% compared to the HMW fraction alone at 7 days of storage. HMW fraction was able to scavenge peroxyl radicals, with scavenging decreasing approximately 20% when sulfhydryls were blocked. HMW fraction was able to chelate iron away from the surface of negatively charged BSA-stabilized emulsion droplets, indicating that the whey proteins were able to chelate iron. A better understanding of the mechanisms by which whey proteins inhibit lipid oxidation could increase the use of whey proteins as food antioxidants. Keywords: Lipid oxidation; fish Oil; whey protein; antioxidants; iron; chelation
Vargas-bello-pérez Einar - One of the best experts on this subject based on the ideXlab platform.
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Effects of dietary polyunsaturated fatty acid sources on expression of lipid-related genes in bovine milk somatic cells
'Springer Science and Business Media LLC', 2020Co-Authors: Vargas-bello-pérez Einar, Cancino-padilla Nathaly, Geldsetzer-mendoza Carolina, Morales, María Sol, Leskinen Heidi, Garnsworthy, Philip C., Loor, Juan J., Romero JaimeAbstract:© 2020, The Author(s). The objective of this study was to compare the effect of contrasting sources of dietary n-6 and n-3 PUFA on expression of genes related to lipid metabolism in dairy cows. During 63days, fifteen lactating cows were assigned to a control or basal diet containing no added lipid (n = 5 cows); and treatment diets supplemented with SO (n = 5 cows; unrefined soybean Oil; 2.9% of DM) or FO (n = 5 cows; fish Oil manufactured from Salmon Oil; 2.9% of DM). Plasma for fatty acid (FA) analysis and milk somatic cells (MSC) were obtained from all cows at the beginning of the study (day 0) and on days 21, 42 and 63. Plasma was used to determine FA transport dynamics. Compared with control and FO, plasma from SO had increased contents of C18:1 cis-9, C18:1 trans-11, C18:2 cis-9, trans-11 and total monounsaturated FA. On the other hand, compared with control and SO, FO increased plasma contents of C20:3 n-3, C20:3 n-6, C20:4 n-6, C20:5 n-3, C22:6 n-3 and total polyunsaturated FA. Moreover, plasma C18:3 n-3 and C20:5 n-3 increased over time for all diets. Compared with control, SO downregulated ACACA, INSIG1, and DGAT1, whereas FO downregulated ACACA, PPARGC1, LPIN1 and FABP3 on day 63, in MSC. At different time-points, SO and FO downregulated genes related to synthesis and intracellular transport of FA, synthesis of triglycerides, and transcription factors
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Effects of dietary polyunsaturated fatty acid sources on expression of lipid‑related genes in bovine milk somatic cells
'Springer Science and Business Media LLC', 2020Co-Authors: Vargas-bello-pérez Einar, Cancino-padilla Nathaly, Leskinen Heidi, Garnsworthy, Philip C., Loor, Juan J., Geldsetzer Mendoza, Carolina Luisa, Morales Silva, María Sol, Romero Ormazábal JaimeAbstract:The objective of this study was to compare the effect of contrasting sources of dietary n-6 and n-3 PUFA on expression of genes related to lipid metabolism in dairy cows. During 63 days, fifteen lactating cows were assigned to a control or basal diet containing no added lipid (n=5 cows); and treatment diets supplemented with SO (n=5 cows; unrefined soybean Oil; 2.9% of DM) or FO (n=5 cows; fish Oil manufactured from Salmon Oil; 2.9% of DM). Plasma for fatty acid (FA) analysis and milk somatic cells (MSC) were obtained from all cows at the beginning of the study (day 0) and on days 21, 42 and 63. Plasma was used to determine FA transport dynamics. Compared with control and FO, plasma from SO had increased contents of C18:1 cis-9, C18:1 trans-11, C18:2 cis-9, trans-11 and total monounsaturated FA. On the other hand, compared with control and SO, FO increased plasma contents of C20:3 n-3, C20:3 n-6, C20:4 n-6, C20:5 n-3, C22:6 n-3 and total polyunsaturated FA. Moreover, plasma C18:3 n-3 and C20:5 n-3 increased over time for all diets. Compared with control, SO downregulated ACACA, INSIG1, and DGAT1, whereas FO downregulated ACACA, PPARGC1, LPIN1 and FABP3 on day 63, in MSC. At different time-points, SO and FO downregulated genes related to synthesis and intracellular transport of FA, synthesis of triglycerides, and transcription factors.Comisión Nacional de Investigación Científica y Tecnológica (CONICYT) CONICYT FONDECYT 1170400 Vicerrectoria de Investigacion of Pontificia Universidad Católica de Chile Puente P160
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Effect of Feeding Cows with Unsaturated Fatty Acid Sources on Milk Production, Milk Composition, Milk Fatty Acid Profile, and Physicochemical and Sensory Characteristics of Ice Cream
'MDPI AG', 2019Co-Authors: Vargas-bello-pérez Einar, Cancino-padilla Nathaly, Geldsetzer-mendoza Carolina, Morales, María Sol, Leskinen Heidi, Garnsworthy, Philip C., Romero Jaime, Vyhmeister Stefanie, Ibáñez, Rodrigo AAbstract:Simple Summary: The objective of this study was to evaluate the effects of supplementation of dairy cows' diets with different fatty acid (FA) sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. Supplementation (3% dry matter (DM)) of diets with soybean Oil (SO) and fish Oil (FO) did not have detrimental effects on milk production, milk composition, or ice cream physicochemical and sensory characteristics. From a human standpoint, SO and FO improved the FA profile of milk. Abstract: The objective of this study was to evaluate the effects of supplementation of dairy cows with different fatty acid sources (soybean Oil (SO) and fish Oil (FO)) on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. During 63 days, fifteen Holstein cows averaging 198 ± 35 days in milk were assigned to three groups: control diet with no added lipid (n = 5 cows); and supplemented diets with SO (n = 5 cows; unrefined SO; 30 g/kg DM) or FO (n = 5 cows; FO from unrefined Salmon Oil; 30 g/kg DM). Milk production, milk fat, and milk protein were not affected by treatments. Saturated fatty acids in milk fat were decreased with SO and FO compared with control. C18:2 cis-9, cis-12 was increased with SO whereas C18:2 cis-9, trans-11, C20:3n-3, C20:3n-6, C20:5n-3, and C22:6n-3 were the highest with FO. Draw temperature and firmness were higher in SO compared to control and FO ice creams. Melting resistance was higher in FO compared with control and SO ice creams. Supplementation of cow diets with SO and FO did not have detrimental effects on milk production, or ice cream physicochemical and sensory characteristics
Rodríguez Alicia - One of the best experts on this subject based on the ideXlab platform.
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Concentration of EPA and DHA from refined Salmon Oil by optimizing the urea-fatty acid adduction reaction conditions using response surface methodology
'MDPI AG', 2019Co-Authors: Dovale-rosabal Gretel, Rodríguez Alicia, Contreras Elyzabeth, Ortiz-viedma Jaime, Muñoz Marlys, Trigo Marcos, Aubourg, Santiago P., Espinosa AlejandraAbstract:This research focused on obtaining eicosapentaenoic acid (EPA, 20:5 n-3) and docosahexaenoic acid (DHA, 22:6 n-3) (EPA+DHA) concentrates from refined commercial Salmon Oil (RCSO). Independent variables of the complexation process were optimized by means of the application of response surface methodology (RSM) in order to obtain the maximum content of such fatty acids (FAs). As a result of employing the optimized conditions for all the variables (6.0, urea:FA content ratio; -18.0 °C, crystallization temperature; 14.80 h, crystallization time; 500 rpm, stirring speed), high contents of EPA and DHA could be obtained from RCSO, achieving increases of 4.1 and 7.9 times in the concentrate, with values of 31.20 and 49.31 g/100 g total FA, respectively. Furthermore, a 5.8-time increase was observed for the EPA + DHA content, which increased from 13.78 to 80.51 g/100 g total FA. It is concluded that RCSO can be transformed into a profitable source of EPA and DHA (EPA+DHA), thus leading to a product with higher commercial value
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Concentration of EPA and DHA from Refined Salmon Oil by Optimizing the Urea–Fatty Acid Adduction Reaction Conditions Using Response Surface Methodology
'MDPI AG', 2019Co-Authors: Dovale-rosabal Gretel, Rodríguez Alicia, Contreras Elyzabeth, Muñoz Marlys, Trigo Marcos, Aubourg, Santiago P., Ortiz Jaime, Espinosa AlejandraAbstract:This research focused on obtaining eicosapentaenoic acid (EPA, 20:5 n-3) and docosahexaenoic acid (DHA, 22:6 n-3) (EPA+DHA) concentrates from refined commercial Salmon Oil (RCSO). Independent variables of the complexation process were optimized by means of the application of response surface methodology (RSM) in order to obtain the maximum content of such fatty acids (FAs). As a result of employing the optimized conditions for all the variables (6.0, urea:FA content ratio; −18.0 °C, crystallization temperature; 14.80 h, crystallization time; 500 rpm, stirring speed), high contents of EPA and DHA could be obtained from RCSO, achieving increases of 4.1 and 7.9 times in the concentrate, with values of 31.20 and 49.31 g/100 g total FA, respectively. Furthermore, a 5.8-time increase was observed for the EPA + DHA content, which increased from 13.78 to 80.51 g/100 g total FA. It is concluded that RCSO can be transformed into a profitable source of EPA and DHA (EPA+DHA), thus leading to a product with higher commercial value.This research was funded by the FONDECYT program (Government of Chile) throughout, grant number 1181774We acknowledge support by the CSIC Open Access Publication Initiative through its Unit of Information Resources for Research (URICI)Peer reviewe
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Maximización del contenido de Omega-3 (EPA y DHA) en el proceso de acidólisis enzimática de aceite de canola y concentrado de ácidos grasos poliinsaturados de cadena larga (AGPICL), en condiciones de CO2 supercrítico
'Universidad Nacional de Tujillo', 2016Co-Authors: Cedano José, Rodríguez Alicia, Siche RaúlAbstract:The aim of this study was to optimize the content of EPA and DHA in the process of enzymatic acidolysis of canola Oil and concentrated of long-chain polyunsaturated fatty acids (LCPUFA) in structured triacylglycerols (TAGs). For this purpose, nonspecific lipase B from Candida antarctica immobilized in a supercritical CO2 was used. Crude Salmon Oil obtained from the industrial byproducts was used to obtain LCPUFA concentrate. Initially, a LCPUFAs concentrate was obtained by basic hydrolysis and posterior complexation with urea. Subsequently the process variables were optimized enzymatic acidolysis were optimized using a central composite rotational design 25-1 + star, with 5 factors and 30 experimental trials, based on the response surface methodology. The optimal conditions that maximized the content of EPA and DHA to 3.92 g/100 g TFA and 9.09 g/100 g TFA, respectively in the purified TAGs corresponded to a LCPUFA percentage 71.71% and canola Oil percentage 28.29%, temperature 57.8 °C, pressure 172.0 bar, time 23.97 h enzyme percentage of 7.74%.El objetivo del presente trabajo fue optimizar el contenido de ácidos grasos EPA y DHA en el proceso de acidólisis enzimática de aceite de canola y concentrado de ácidos grasos poliinsaturados de cadena larga (AGPICL) en triacilglicéridos estructurados (TAGs). Para ello, se empleó lipasa B inespecífica de Candida antarctica inmovilizada en condiciones CO2 supercrítico. El aceite crudo de salmón obtenido a partir de los subproductos industriales se utilizó para obtener concentrados de AGPICL. Como primer paso, se obtuvo un concentrado de AGPICL mediante una hidrolisis básica y posterior complejación con urea. Posteriormente se optimizó las variables del proceso de acidólisis enzimática mediante un diseño compuesto central rotacional 25-1 más estrella, de 5 factores con 30 ensayos experimentales, basado en la metodología superficie respuesta. Las condiciones óptimas que maximizaron el contenido de EPA a 3,92 g/100 g de ácidos grasos totales (AGT) y de DHA a 9,09 g/100 g AGT en los TAGs purificados correspondieron a una relación AGPICL/Canola de 71,71 %, temperatura de 57,8 ºC, presión de 172,0 bar, tiempo de 23,97 h y concentración de enzima de 7,74%
Bo Mattiasson - One of the best experts on this subject based on the ideXlab platform.
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enzymatic Oil extraction and positional analysis of omega 3 fatty acids in nile perch and Salmon heads
Process Biochemistry, 2010Co-Authors: Betty Mbatia, Dietlind Adlercreutz, Patrick Adlercreutz, Ally Mahadhy, Francis Mulaa, Bo MattiassonAbstract:The use of commercial proteases, bromelain and Protex 30L for Oil extraction/recovery of polyunsaturated fatty acids (PUFA) from Nile perch and Salmon heads was evaluated. Four phases were obtained after hydrolysis, Oily phase, emulsion, aqueous phase and sludge. An increase in water content during the hydrolysis resulted in a decrease in Oil yield. Maximum Oil yield was obtained when hydrolysis was performed with Protex 30L at 55 C, without pH adjustment or water addition. An Oil yield of 11.2% and 15.7% of wet weight was obtained from Nile perch and Salmon heads, respectively, compared to 13.8% and 17.6%, respectively obtained using solvent extraction. Fatty acid distribution analysis showed 50% of palmitic acid was in sn-2 position in Nile perch triglycerides (TAG), while only 16% of this fatty acid was in sn-2 position in Salmon Oil TAG. (C) 2010 Elsevier Ltd. All rights reserved.
