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This study evaluated the effects of high-intensity pulsed light (PL) on sliced mortadella, assessing how the parameters pulse width (1260 to 2520 µs) and number of pulses (one to three) influence color, oxidative stability, and Listeria monocytogenes population. The different PL parameters generated a fluence ranging from 2.64 to 6.57 J/cm2 and irradiance ranging from 1046.9 to 1738.8 W/cm2. The PL slightly increased the temperature and pH of the samples, and this elevation was well correlated to the higher number of pulses and higher fluence. The color parameter a* was reduced while b* values increased after PL application, with these effects being more significant in treatments with a higher number of pulses and higher fluence. The highest values of TBARS were found in treatments with higher fluence (5.28 and 6.57 J/cm2), which were characterized by the attribute oxidized color in sensory evaluation. The different PL conditions reduced the count of L. monocytogenes by up to 1.44 Log CFU/cm2. The treatment with a pulse width of 1260 µs, two pulses, fluence of 4.38 J/cm2, and irradiance of 1738.3 W/cm2 achieved the same efficacy in pathogen reduction as the treatments with higher fluence. Moreover, these PL conditions had a minimal impact on the color and oxidative stability of mortadella, demonstrating an effective balance between microbiological safety and quality preservation.

Practical Application The use of antioxidants is known to reduce lipid oxidation. This study aimed to assess the interaction of two antioxidant mechanisms, namely, “chain‐breaking” and “termination‐enhancing” by combining natural antioxidants derived from “oregano” (Origanum vulgare L.) and “peperina” (Minthostachys mollis K.) essential oils (EOs) in an accelerated oxidation process of sunflower oil at 60°C. Concentrations of 0.05% w/w (1) and 0.02% w/w (2) of the combined oregano and peperina EOs were evaluated. Chemical and volatile oxidation markers were determined in comparison with the pure compounds, an antioxidant‐free control, and a BHT‐treated sample (0.02% w/w). Although the combinations exhibited lower oxidation indicator values (Anisidine ≈ 136) compared to the control (Anisidine ≈ 213), no evidence of a synergistic effect was observed (Anisidine: Oregano 1 ≈ 52; Oregano 2 ≈ 199; Peperina 1 ≈ 155; Peperina 2 ≈ 153), indicating that the combination did not enhance their antioxidant activity beyond that of the pure EOs. Thus, evaluating these combinations in other food matrices is important.Food oxidation is one of the main causes of food spoilage, and the search for natural antioxidants has become a necessity for society's increasing food knowledge and consumption preference. The research is focused on demonstrating that not only natural phenolic compounds with a “chain‐breaking” mechanism have efficient antioxidant activity but also non‐phenolic terpenes using the “termination enhancer” mechanism are efficient, but also the combination of them, which provides more alternative antioxidants for industrial applications. [ABSTRACT FROM AUTHOR]

Background Results Conclusion Probiotics have excellent antioxidant and antibacterial effects and are also considered to be promising natural biological preservatives. This study examined the freeze–thaw stability of the antioxidant and antibacterial activity of probiotic Bacillus velezensis PJP10, and evaluated the effect of different concentrations of PJP10 (106, 107, and 108 CFU mL−1) on microbial growth, textural characteristics, physicochemical properties, and lipid oxidation of grass carp fillets during repeated freeze–thaw cycles.Freeze–thaw cycles had little effect on the antioxidant and antibacterial stability of PJP10. Treatment with the PJP10 strain slowed effectively the increase in Aeromonas spp. counts (ASC), pH, total volatile basal nitrogen (TVB‐N), and thiobarbituric acid (TBA) values of the freeze–thaw fish fillets. It maintained the textural quality of fillets, inhibiting the reduction of hardness, springiness, gumminess, cohesiveness, chewiness, and resilience values, and reduced lipid oxidation, as evidenced by decreased carbonyl values and conjugated diene values after multiple freeze–thaw cycles.Probiotic B. velezensis PJP10 had protective effects on microbiological, textural, and physicochemical properties, and lipid oxidation of grass carp fillets during repeated freeze–thaw storage, suggesting a potential application of this strain in the freeze–thaw preservation of freshwater fish. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study aimed to study the effect of antioxidants, storage temperature, packaging materials and storage period in medium shelled walnut kernels (Hamdan) variety. Walnut kernels were subjected to mechanical drying (40 °C), standardised and treated with antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoulene (BHT) in combination at concentration (0.15% w/v) each. The experimental kernel samples were stored at ambient (19 ± 2 °C) and refrigerated conditions (4 °C ± 1) in packaging materials, viz. laminates and high density polyethylene (HDPE) with and without vacuum for a period of 9 months. During the entire storage period, the kernel samples were analysed for iodine value (mg/100 g), peroxide value (meq/kg), free fatty acid (%) and colour values. Antioxidant-treated samples proved significantly superior by exhibiting maximum iodine value (182.43 to 168.20 mg/100 g), minimum free fatty acid (0.82 to 1.30%) and peroxide value (1.29 to 2.22 meq/kg) compared to untreated kernels. Decrease in L* value, b* value, hue angle and increase in a* value of kernels was observed during storage. Walnut kernels stored at 4 °C in vacuum laminates were more acceptable with respect to the chemical properties measured compared to other packaging materials. [ABSTRACT FROM AUTHOR]

Lipid oxidation significantly contributes to muscle deterioration, with heme protein oxidation playing a crucial role in this process. This study investigated the inhibition of heme protein oxidation by Maillard reaction products (MRPs) using a washed muscle model combining washed carp with myoglobin (Mb). Protein oxidation products, protein texture, and lipid oxidation levels were assessed. Results showed that metmyoglobin (MetMb) is a primary driver of lipid oxidation in meat, likely due to Mb oxidation, exposing hydrophobic groups that bind to lipids. MRPs at concentrations of 0.5% and 1% effectively inhibited Mb oxidation. Specifically, treatment with 1% MRPs reduced MetMb formation by 15.38%, protein carbonyl content by 6.53%, hydroxyl radical content by 20.37%, protein aggregation by 40.81%, and particle size by 36.95% during later storage stages, thereby preserving Mb stability. In the Mb‐mediated oxidation model, 1% MRPs inhibited the formation of primary and secondary oxidative metabolites by 59.47% and 68.19%, respectively, while maintaining muscle tissue texture integrity. Practical Application: The antioxidation of Maillard reaction products (MRPs) improves the stability of common carp. By inhibiting the autoxidation of myoglobin and lipid, MRPs help preserve the texture and color of fish muscle while extending its shelf life. This study provides a valuable reference for effectively controlling lipid oxidation in refrigerated fish products and enhancing their overall quality. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the effect of five different reheating methods (boiling water, steaming, low‐heat microwave at 120 W, medium‐heat microwave at 400 W, high‐heat microwave at 800 W) on lipid oxidation of silver carp fish cake. The changes of lipid content, thiobarbituric acid (TBA) value, acid value (AV), peroxide value (POV), volatile flavour components and fatty acid composition were detected. The results indicated that products reheated with medium‐heat microwave had higher lipid content, lower TBA, AV and POV value. The medium‐heat and high‐heat microwave reheated group had larger variety of volatile flavour substances. Moreover, the relative content of hexanal and heptanal related to unpleasant "overcooked taste" was less, and the relative content of 2‐heptanone, which contributed to the reduction of fishy odour, was more in medium‐heated microwave group. The content of monounsaturated fatty acids in the medium‐heat microwave group was higher than other reheating methods, so as the ratio of unsaturated to saturated fatty acids. Considering all indicators, medium‐heat microwave reheating is more recommended due to its inhibition of fat oxidation. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to develop and characterise cassava starch‐based films incorporating green tea extract and to assess the antioxidant effectiveness of these edible films against oxidative degradation in sliced calabrese sausage. The films were formulated with 3.5% starch (w/v) and 35% glycerol (w/w), with the addition of commercial green tea extract at concentrations of 1.0%, 2.5%, and 5.0% (w/v of film‐forming solution). The formulations with extract showed significantly higher per cent elongation at break compared to the control (without extract) (P < 0.05), with higher tensile strength observed in the film with 1.0% extract. The best results in antioxidant activity kinetics with IC50 values between 0.012 and 0.14 mg mL−1 over 60 days were obtained with 1% of the extract. The cassava starch film with 1.0% extract inhibited the lipid oxidation of calabrese sausage for 18 days. The presence of 1.0% extract in the film reduces lipid oxidation in calabrese sausage without sensorial alteration, extending shelf life and suggesting it as an alternative to conventional plastics. [ABSTRACT FROM AUTHOR]

Hot‐pressed fragrant rapeseed oil (HFRO) is a traditional edible oil in China, prized for its special flavor, which includes fresh, spicy, pungent and roasted fragrance. The fresh fragrance is mainly brought by aldehydes, ketones, esters, alcohols and other substances produced by fat oxidation. The pungent fragrance is mainly caused by thiocyanates and isothiocyanates produced by the degradation of glucosinolates. Roasting aroma is usually brought by pyrazines and furans produced by Maillard reaction. Both the composition of the rapeseed and the processing techniques employed are critical in shaping these flavor components. An optimal processing temperature for HFRO is around 150°C. Rapeseed varieties with higher glucosinolates content are preferred for producing oils with a pronounced spicy, whereas those with lower glucosinolates levels are suitable for a stronger roasted aroma. The moisture content of the rapeseed should ideally be maintained between 10% and 15% to optimize flavor development. This study elucidates the primary pathways for volatile compound production in HFRO and discusses future prospects and research directions for the enhancement of rapeseed oil, offering a scientific foundation for the modern processing and quality control of rapeseed oil. [ABSTRACT FROM AUTHOR]

This study investigated Portulaca oleracea (purslane) as a potential antioxidant supplement in cooked sausages, focusing on its effects on lipid oxidation, fatty acid composition, and antioxidant activity. The fatty acid profile of the sausages enriched with 1.2% purslane powder revealed a 1.3-fold increase in alpha-linolenic acid (ALA), an essential omega-3 fatty acid. Improved oxidative stability during refrigerated storage was observed, with peroxide values of 10.9 meq/kg in the sausages with purslane by day 10 compared with 12.5 meq/kg in the control sausages. The thiobarbituric acid (TBA) values, reflecting lipid peroxidation, were also significantly lower in the sausages with purslane. The antioxidant capacity of the sausages containing purslane was significantly enhanced, demonstrating a ferric-reducing antioxidant power (FRAP) of 13.5 mg GAE/g, whereas the control sausages showed undetectable FRAP levels. Additionally, the DPPH radical-scavenging activity in the sausages with purslane was 21.70% compared with 13.73% in the control. These findings suggest that purslane improves the nutritional profile of meat products by increasing beneficial fatty acids while providing substantial protection against oxidative spoilage. Purslane offers a promising natural alternative to synthetic antioxidants, enhancing the shelf life and quality of processed meats. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the quality and oxidative stability of chicken burger and mortadella prepared with fillets affected by white striping (WS) myopathy as compared with products prepared with normal fillets (control). There were no differences in pH, L*, or b* between treatments (WS vs. control); however, water holding capacity was higher in control burgers and mortadellas. In burgers, the use of WS fillet led to an increase in lipid content and a reduction in moisture content. Mortadella formulations were similar in terms of proximate composition. Addition of WS fillets did not influenced water activity in any of the products. Differences (p < 0.05) were observed for texture profile: WS burgers had 35% lower firmness and 32% lower chewiness than control burgers, and WS mortadellas had lower resilience. Cooking yield and shrinkage were similar between WS and control burgers. As for lipid oxidation, it was found that WS burgers were more stable than control formulations. Mortadella formulations showed a similar behavior of lipid oxidation during storage, with higher values observed after 65 days of storage in both treatments. Utilization of WS fillets for the preparation of burgers and mortadellas is a viable alternative that does not compromise product quality or oxidative stability. [ABSTRACT FROM AUTHOR]

This study investigated the impact of sequential deposition of whey protein isolate (WPI) and fish gelatin (FG) on primary o/w emulsions containing 5% catfish oil at concentrations of 0.1–0.75%. Initially, the emulsions were stabilized using 0.5% FG and WPI. The study also examined the influence of sequentially depositing WPI and FG within the emulsions on various parameters, such as stability, particle size, viscosity, electronegativity, and oxidative stability of bilayer fish oil emulsions. It was observed that the particle size increased significantly when FG was deposited onto the primary WPI emulsion, from 0.57 to 1.61 μm. Furthermore, this process increased the apparent viscosity of the emulsion while reducing its droplet charge from − 24.93 to -12.17 mV. Conversely, depositing WPI onto the primary FG emulsion led to a reduction in the particle size and a slight increase in both electronegativity and viscosity. Concerning oxidative stability, a bilayer emulsion consisting of 0.5% WPI and 0.75% FG showed the lowest levels (hexanal concentration: 0.32 ppm) of oxidation after 21 days of storage. The mayonnaise fortified with a 20% bilayer emulsion consisting of 0.5% WPI and 0.75% FG exhibited rheological and microstructural properties comparable to those of commercial mayonnaise. Moreover, the fortification of mayonnaise with emulsified fish oil enhanced the fatty acid profile by increasing Polyunsaturated fatty acids (PUFA) and reducing Saturated fatty acids (SFA). [ABSTRACT FROM AUTHOR]

Acrolein, a highly reactive toxic aldehyde, is a common dietary and environmental contaminant which can also be generated endogenously. Exposure to acrolein has been positively associated with some pathological conditions, such as atherosclerosis, diabetes mellitus, stroke, and Alzheimer's disease. At the cellular level, acrolein induces various harmful effects, particularly protein adduction and oxidative damages. Polyphenols are a group of secondary plant metabolites ubiquitously presented in fruits, vegetables, and herbs. Recent evidence has gradually solidified the protective role of polyphenols by working as acrolein scavengers and regulator of acrolein toxicities. This was largely attributed to the ability of polyphenols as antioxidants and sacrificial nucleophiles in trapping acrolein. This review discussed the exposure and toxicity of acrolein, summarized the known and anticipated contribution of polyphenols in ameliorating acrolein contamination and its health hazards. [ABSTRACT FROM AUTHOR]

The aim of this research was to evaluate the effects of fat type and mango peel powder (MP) on the physicochemical properties of cooked beef patties during cold storage and after in vitro digestion. Beef patties were prepared with saturated beef fat (BF) and pre‐emulsified avocado oil (AO) or pre‐emulsified safflower oil (SO). MP was added at 0% or 1%. The treatments were as follows: T1 (BF, no added MP), T2 (AO, no added MP), T3 (SO, no added MP), T4 (BF + 1%MP), T5 (AO + 1%MP), and T6 (SO + 1%MP). Substituting saturated fat with AO and SO improved the fatty acid profile of beef patties. The addition of pre‐emulsified oils increased (p < 0.05) the L∗, a∗, and b∗ values. Moreover, the incorporation of MP in the meat formulation decreased (p < 0.05) lipid oxidation during cold storage. Adding MP to the meat formulation decreased (p < 0.05) lipid oxidation before and after in vitro digestion. Replacement of saturated fat with vegetable oils and incorporation of MP may be an alternative strategy to improve the quality of beef patties during cold storage and decrease lipid oxidation after in vitro digestion. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

High-pressure processing (HPP) is a promising technology for increasing the shelf life of food, with minimal effects on the nutritional or sensory quality. However, there has been a concern that high-oil-content foods may protect food pathogens in HPP, and that HPP can affect the quality of lipids. We inoculated Listeria monocytogenes and Salmonella Typhimurium into 34% and 54% oil-content pesto sauce, processed them either with HPP (600 MPa, 4 min) or thermal processing (82 °C, 5 min), and analyzed bacteria counts, pH, GC-MS (Terpene compounds), the time–kill kinetic study, and lipid oxidation value for 60 days in refrigerating storage (5 ± 2 °C). Our findings show that HPP significantly reduced the number of bacteria (more than 4-log) compared to thermal processing or non-processing. Additionally, we discovered terpene compounds (highest-level terpene: L-linalool, eugenol, and 1,8-cineol) in pesto oil that exhibit antimicrobial activity. Different oil content did not have any significant effect on bacteria levels. Regarding chemical results, all samples were of acceptable quality, and the processes did not show any negative effect on lipid oxidation (Peroxide and P-Anisidine value under 10 meq per kilogram of oil). In conclusion, our study indicates that HPP is a suitable method for high-oil-content pesto sauce. In addition, functional compounds naturally present in pesto may contribute to maintaining its microbial and chemical quality. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BACKGROUND RESULTS CONCLUSION Natural polyphenols offer a safer alternative to synthetic antioxidants in meat products. This study investigated the efficacy of green tea and black tea extracts as natural antioxidants in Cantonese sausages to inhibit lipid and protein oxidation.Sausages were prepared with the addition of different concentrations – 100, 300, and 600 mg kg−1 total polyphenols (TP) – of green tea or black tea extract. Oxidation of the sausages was assessed through thiobarbituric acid reactants, carbonyl content, and thiol content, whereas consumer acceptability was evaluated based on texture, color, and sensory analysis. The tea extracts inhibited malondialdehyde production and reduced the thiobarbituric acid reactive substance value from 23.72 mmol MDA g−1 to less than 1.94 mmol MDA g−1. However, the addition of tea extracts decreased the thiol content and caused the loss of myosin heavy chain and actin bonds in sodium dodecyl sulfate polyacrylamide gel electrophoresis. Although the addition of tea extracts increased the redness and hardness of the sausage, no significant difference in consumer acceptance between the control and treatment groups was observed in the sensory analysis.The tea extract inhibited the oxidation of lipids in Cantonese sausage. There was no negative effect on the sensory characteristics of sausages. The use of tea extracts as natural antioxidants in Cantonese sausage is therefore feasible. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Plant extracts gained attention in the meat industry for their role in preventing microbial growth and oxidative deterioration. Antioxidant efficiency of various ratios (0.125, 0.25, 0.5, and 1%) of ethanolic or methanolic pomegranate peel (PP), beet leaf (BL), and broccoli flower (BF) extracts on cooked ground beef was investigated during refrigerated storage. Thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO), p‐anisidine, cooking loss (CL), pH, and color analysis were performed. Results revealed that CL increased (p <.05) with 0.5 and 1% PE or 1% BF extracts, whereas no CL change was observed in other extract applications. Although using 0.5% and 1% of ethanolic or methanolic PP extracts caused lower pH than control (p <.05), no pH difference was found among other treatments. L* values were not affected by extract applications, whereas a* decreased and increased with PP and BL extract addition, respectively (p <.05). Meantime, a* values decreased and b* values increased by elevation in extract ratio (p <.05). In terms of solvent impact, methanolic PP and ethanolic BL extracts caused higher b* (p <.05), whereas no difference in b* was obtained between ethanolic or methanolic BL extracts. TBARS, LPO, and p‐anisidine analysis revealed that the highest lipid oxidation was obtained in control (p <.05). PP extract treatments exhibited the lowest lipid oxidation (p <.05). Lipid oxidation gradually increased in control and all extract‐incorporated samples during storage (p <.05). In extract‐incorporated samples, lipid oxidation decreased with increasing the extract ratio (p <.05). Lipid oxidation was inhibited more by all incorporation ratios for each tested extract compared to control (p <.05). Moreover, using 0.125% PP, 0.5% BL, or 1% BF extracts was more effective in lipid oxidation inhibition than BHT (p <.05). It may be concluded that PP, BL, and BF extracts may be utilized by the meat processors to achieve prolonged shelf life and improved quality features. [ABSTRACT FROM AUTHOR]

BACKGROUND: Traditional sun‐drying aquatic products are popular and recognized by customers, owing to their unique flavor and long‐term preservation. However, the product quality and production efficiency cannot be guaranteed. Cololabis saira is rich in unsaturated fatty acids, which are susceptible to hyperoxidation during the drying process. This study aimed to make clear the role of ultraviolet (UV) radiation in flavor formation during drying processes of Cololabis saira to develop a modern drying technology. RESULTS: Lipid oxidation analysis revealed that moderate hydrolytic oxidation occurred in the UV‐assisted cold‐air drying group due to the combined influence of UV and cold‐air circulation, resulting in the thiobarbituric acid reactive substances value being higher than that of cold‐air drying group but lower than the natural drying group. Hexanal, heptanal, cis‐4‐heptenal, octanal, nonanal, (trans,trans)‐2,4‐heptadienal, (trans,trans)‐2,6‐nonanedial, 1‐octen‐3‐ol, heptanol, 2,3‐pentanedione, 3,5‐octadien‐2‐one and trimethylamine were identified as the characteristic flavor odor‐active compounds present in all Cololabis saira samples. Yet, during the natural drying process, sunlight promoted the lipid oxidation, resulting in the highest degree of lipid oxidation among three drying methods. Light and heat promoted lipid oxidation in Cololabis saira prepared through natural drying process, leading to a large accumulation of volatile compounds, such as 3‐methylbutyraldehyde, 2,3‐pentanedione, 1‐propanol, and 3‐pentanone. Cold air circulation inhibited lipid oxidation to some extent, resulting in a blander flavor profile. More cis‐4‐heptenal, cis‐2‐heptenal, octanal and 2‐ethylfuran accumulated during the UV‐assisted cold‐air drying process, enriching its greasy flavor and burnt flavor. CONCLUSION: UV‐assisted cold‐air drying could promote moderate lipid oxidation, which is beneficial for improving product flavor. To sum up, UV radiation played a crucial role in the flavor formation during the drying process of Cololabis saira. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Plant protein ingredients (isolates, concentrates) are increasingly used for food formulation due to their low environmental impact compared to animal‐based proteins. A specific application is food emulsions, of which the physical and oxidative stability need to be supported. The emulsifying properties of diverse plant proteins have already been largely covered in literature, whereas only in a few studies the chemical stability of such emulsions was addressed, especially regarding lipid oxidation. In the few examples available mostly the effects caused by proteins were elaborated, whereas those caused by non‐protein components have hardly been considered. Yet, plant protein ingredients are characterized by high compositional complexity, with notably a plethora of non‐protein components. Topics covered in this review, therefore, include the composition of various types of plant protein ingredients (i.e., legumes, oil seeds) in relation to the fractionation processes used, and the potential effects on lipid oxidation in emulsions. The composition varies greatly among species and depends on the harvest conditions (i.e., year, location), and genetics. In addition, fractionation processes may lead to the accumulation or dilution of components, and induce chemical changes. Both protein and non‐protein components can act as pro‐ or antioxidants contingent on their concentration and/or location in emulsions. Since the chemical composition of plant protein ingredients is often hardly reported, this makes a‐priori prediction of an overall effect difficult, if not impossible. Standardizing the fractionation process and the starting material, as well as in‐depth characterization of the resulting fractions, are highly recommended when aiming at rationally designing food emulsions. [ABSTRACT FROM AUTHOR]

Macadamia oil has high concentrations of oleic and palmitoleic fatty acids, which can increase tissue sensitivity to insulin, improving glucose absorption efficiency, and reducing lipogenesis through gene modulation. The objective of this study was to evaluate the effects of macadamia oil associated with vitamin E supplementation on performance, blood parameters, meat quality and sensory characteristics, meat fatty acid profile, and expression of genes associated with lipid metabolism in grazing lambs. The experimental treatments were control diet (Control), Control + 0.1% of body weight of macadamia oil (MO), MO + 745 IU of vitamin E/dry matter (MOVE). Macadamia oil improved feed efficiency, reflecting a lower dry matter intake, as the average daily weight gain did not differ from Control. Meat quality parameters were not affected by macadamia oil or vitamin E supplementation. Supplementation with macadamia oil improved meat appearance, flavor, and overall liking. Supplementation with macadamia oil provided a higher proportion of C18:3 n3 and a lower proportion of CLA. The expression of SREBP-1c, PPAR-α, SCD1, and ELOVL6 genes were not modified with the supplementation of macadamia oil and vitamin E. In conclusion, supplementation with macadamia oil improves feed efficiency and meat quality; and the inclusion of 745 IU of vitamin E/kg of dry matter for grazing lambs reduces 36% of lipid oxidation of the meat. [ABSTRACT FROM AUTHOR]

Endophytic fungi are promising producers of phenolic compounds; however, the process of extracting these molecules from the culture medium is a crucial step for obtaining these metabolites. In this context, the best conditions for extracting phenolic compounds produced by Cophinforma mamane CF2-13, isolated from an Amazonian plant, were evaluated. The fungus was cultivated in a liquid medium to obtain its metabolites. The effects of the solvent, time, and temperature were investigated, as well as the use of ultrasound. The total phenolics and the antioxidant activity were assessed to define the best extraction conditions. The optimized extract was chemically characterized and used to analyze its potential in protecting olive oil from lipid oxidation. The best results were found using ethyl acetate at 20 °C for 2 h. These conditions led to 61.61 mg GAEq/g of extract of total phenolics, and an antioxidant capacity of 0.47, 0.45, and 0.29 mmol TEq/g of extract using the DPPH, ABTS, and FRAP methods, respectively. In addition, the optimized extract presented caffeic acid and was able to delay the lipid oxidation of olive oil. The potential of endophytic fungi to produce phenolic compounds is promising for the food industry since natural bioactive compounds have many benefits for human health. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION As unsaturated and saturated aldehydes, ketones are known to be responsible for off‐odors in surimi products, and they are mainly derived from lipid oxidation. Because surimi‐based products are rich in unsaturated fatty acids, they are prone to producing off‐odors during the refrigeration and reheating processes, which are common treatments for leftovers. The present study investigated the color, lipid oxidation productions, fatty acid profiles and volatile components in surimi gels during refrigeration at 4 °C for 3 days with multiple reheating.The results revealed that the accumulation rate of hydroperoxides was higher in the refrigeration stage, whereas the decomposition rate was higher during reheating in surimi gels. Both refrigeration and reheating treatments promoted conjugated diene values, acid values and carbonyl values. Nevertheless, reheating treatment decreased tohiobarbituric acid reactive substances and whiteness. The contents of unsaturated fatty acids, especially α‐linolenic acid, arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid, were reduced, whereas the contents of saturated fatty acids increased during refrigeration and multiple reheating. The unsaturated fatty acids were lost as a result of their oxidative deterioration. The volatile components profile showed that the accumulation of volatile components mainly occurred in the refrigeration stage. Multivariate data analysis was utilized to further clarify whether the off‐odors in surimi gels were mainly generated in refrigeration.Refrigeration and reheating both contributed to lipid oxidation and the generation of volatile compounds in surimi gels, but the off‐odors were mainly generated during refrigeration. This research provides a novel understanding of the formation of food odors in processing. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The fermentation process is a crucial stage in the production of salami-type sausages. However, the traditional ("warm") method does not yield optimal results. Hence, this study evaluated the impact of fermentation technology and storage time on the quality attributes of salami-type pork sausages. "Warm"-fermented (WF) and "cold"-fermented (CF) sausages were produced using appropriate starter cultures. Following ripening, the products were stored for 63 days under cooling conditions. The evaluations encompassed microbiological and physicochemical characteristics (pH, aw, color), basic chemical composition (NIR spectroscopy), the degree of fat hydrolysis (acid value) and oxidation (TBARS index), textural properties (TPA, shear/penetration test), and sensory (hedonic) attributes. In both sausages, mesophilic aerobes and lactic acid bacteria were the dominant microflora immediately after ripening. While the chemical composition of the salami remained constant during storage, there was a slight color change. WF sausages exhibited a significantly higher acid value and TBARS index than CF sausages. Over time, the internal structure of WF sausages became more porous, deteriorating the texture. In addition, CF sausages showed better sensory characteristics. In conclusion, using "cold" fermentation enhanced the quality and durability of salami-type sausages. This approach shows promise for industrial-scale production and aligns with consumer preferences. [ABSTRACT FROM AUTHOR]

Background: Dysregulated lipid oxidation occurs in several pathological processes characterized by cell proliferation and migration. Nonetheless, the molecular mechanism of lipid oxidation is not well appreciated in liver fibrosis, which is accompanied by enhanced fibroblast proliferation and migration. Methods: We investigated the causes and consequences of lipid oxidation in liver fibrosis using cultured cells, animal models, and clinical samples. Results: Increased ecto-nucleotide pyrophosphatase/phosphodiesterase (ENPP1) expression caused increased lipid oxidation, resulting in the proliferation and migration of hepatic stellate cells (HSCs) that lead to liver fibrosis, whereas fibroblast-specific ENPP1 knockout reversing these results. Elevated ENPP1 and N6-methyladenosine (m6A) levels were associated with high expression of Wilms tumor 1 associated protein (WTAP). Mechanistically, WTAP-mediated m6A methylation of the 3'UTR of ENPP1 mRNA and induces its translation dependent of YTH domain family proteins 1 (YTHDF1). Additionally, ENPP1 could interact with hypoxia inducible lipid droplet associated (HILPDA) directly; overexpression of ENPP1 further recruits HILPDA-mediated lipid oxidation, thereby promotes HSCs proliferation and migration, while inhibition of ENPP1 expression produced the opposite effect. Clinically, increased expression of WTAP, YTHDF1, ENPP1, and HILPDA, and increased m6A mRNA content, enhanced lipid oxidation, and increased collagen deposition in human liver fibrosis tissues. Conclusions: We describe a novel mechanism in which WTAP catalyzes m6A methylation of ENPP1 in a YTHDF1-dependent manner to enhance lipid oxidation, promoting HSCs proliferation and migration and liver fibrosis. [ABSTRACT FROM AUTHOR]

Background: The study aimed to assess the effect of a partial dietary substitution of corn with dried orange pulp (DOP) powder in broiler diets and their effect on Pectoralis major meat quality. Furthermore, the study investigated the relationship between physicochemical parameters and sensory characteristics of breast meat even of control and experimental broilers groups. Methods: Four dietary treatments namely basal diet (control), 5, 10 and 15% DOP were given to 200 broilers 16 days-old for 49 days. Throughout all breeding periods, the control group was fed a diet primarily composed of corn, soybean meal and wheat bran. The experimental groups were given the same initial diet as the control group, but their grower and finisher diets contained 5%, 10% and 15% of orange pulp powder respectively. Physicochemical parameters, proximate composition, lipid oxidation index and sensory characteristics of broiler breast muscle were determined. Result: Significant decreases in moisture and fats were observed in the experimental groups (P<0.0001). However, the experimental diets positively affected the lipid oxidation of breast meat samples, as indicated by the lower malondialdehyde content (P<0.05). The partial substitution with orange pulp powder did not show an effect (P>0.05) on sensory attributes of breast meat except for overall acceptability by the degustation panel. According to the panel degustation results, the flavor in experimental diets breast meat had a significant correlation on some sensory characteristic like juiciness and color of experimental breast samples (P<0.001). Pearson's correlation revealed that flavor of control breast meat was negatively correlated with 2 physicochemical parameters (pH and lipid peroxidation). Similarly, the flavor of experimental groups was negatively correlated with the sensory attributes (juiciness and color). Additionally, a significant positive correlation was found between juiciness and the parameters (color and pH) of experimental meat. [ABSTRACT FROM AUTHOR]

Research on natural sources of polyunsaturated fatty acids (PUFAs) for both food and nutraceutical prospects has significantly grown in recent years. Some plant oils and lipid extracts contain carotenoids, xanthophylls, sterols, and/or phenolic compounds that can provoke a lipid hydroperoxides (LOOHs) overestimation when quantifying them using nonselective colorimetric assays. Herein, we have optimized a mid‐infrared method using Fourier‐transform infrared spectroscopy coupled with attenuated total reflectance (ATR) to quantify LOOHs in oils or lipid extracts. This method is based on the conversion of triphenylphosphine (TPP) to triphenylphosphine oxide (TPPO) in the presence of hydroperoxides, with a direct assessment of TPPO levels following the formation of an oil film on the ATR crystal's surface, allowing for a low detection limit of 0.5 mmol of LOOH kg−1. The concentration of oil and TPP, as well as the reaction time, were optimized. It was demonstrated that the presence of pigments, unsaponifiable compounds, phenolics, and/or PUFAs on oils, do not disrupt the analysis. Furthermore, the stoichiometry of the TPP/LOOH reaction was examined, confirming the reliability of the method in detecting various forms of hydroperoxides. An accelerated oxidation study was carried out and the hydroperoxide contents measured using TPP/TPPO were found to be comparable to those obtained using the ferric thiocyanate method. Our method offers a fast, simple, robust, and sensitive approach to accurately quantify hydroperoxides, regardless of the chemical composition of oil or lipid extracts. Practical Application: The hydroperoxide assay method outlined in this study allows for the rapid and straightforward detection of hydroperoxides in pure oil matrices. The method's elevated sensitivity facilitates the early identification of oxidation indicators in oils, especially those with significant carotenoid or xanthophyll contents since these compounds may affect the results when using methods based on colorimetric quantification of hydroperoxides. This accurate, precise, and reproducible approach requires only small quantities of test samples and chemical products, making it well suited to routine application in laboratories and industrial environments. [ABSTRACT FROM AUTHOR]

Microbial spoilage is a major cause of degradation of the quality characteristics of products, such as meat and dairy products or fruits and vegetables. There is a need for eco-friendly practices that prevent microbial growth, while preserving the nutritional value of these products during processing and transportation to the consumer. Traditional food preservation methods, being thermal or chemical techniques, often have a negative impact on the sensory, quality and textural characteristics of the food product. Ozonation is of interest for the food industry using the antimicrobial properties of ozone. It is important for various food products to control the oxidation of lipids. The effects of ozone treatment on lipid oxidation in foods are evaluated in this review. The mechanisms of lipid ozone oxidation are discussed, and the results of different studies are analyzed. It also examines the factors that can affect the efficacy of ozone treatment and the possible risks associated with this technology. Ozone treatment prolongs shelf life, while maintaining product quality and is cost-effective in terms of energy use. It has been shown to inhibit the formation of volatile compounds in some food products, and reduce the occurrence of reactions that reduce the overall quality characteristics of the food, such as lipid oxidation. The effect of ozone application on quality varies with the structure of the food, ozone application time and dose amount. [ABSTRACT FROM AUTHOR]

Summary: The consumption of oxidised oil had been linked with health issues such as heart diseases, neurodegenerative diseases, and cancer. This study aimed to evaluate the effect of natural and synthetic antioxidants on palm olein during microwave heating. The microwave heating of palm olein with or without antioxidants (butylated hydroxyanisole (BHA) and α‐tocopherol) was conducted at 300, 600, and 1000 W for 1, 3, and 5 min and analysed. Palm olein with α‐tocopherol displayed the lowest conjugated diene (<0.98) and conjugated triene (<0.65) than palm olein. The presence of α‐tocopherol showed higher or comparable oxidative stability (4.88 para‐anisidine value, 13.76 total oxidation value) against BHA in palm olein during microwave heating. The high oxidation stability of microwave‐heated palm olein with α‐tocopherol demonstrated its potential as a natural antioxidant substitution from synthetic antioxidant. The palm olein with α‐tocopherol could be further evaluated through repeated microwave heating. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Preventing metal‐catalyzed lipid oxidation in food products, which decreases nutritional value and sensory quality, is crucial in the food industry. This is typically achieved through the use of metal‐chelating molecules. While the ferrozine assay is widely used to screen protein hydrolysates for metal chelating activity, it has proven difficult to use with pure peptides. This study evaluates the potential of surface plasmon resonance (SPR) and electrically switchable nanolever technology (switchSENSE®) as alternative screening methods. Unfortunately, solubility issues and large standard deviations precluded a direct correlation between the ferrozine assay and these biosensor techniques. Both techniques, however, were able to quantitatively distinguish between two peptides with very similar sequences despite the absence of a correlation between dissociation constants determined by SPR and switchSENSE®. This study highlights the potential of SPR and switchSENSE® for screening the metal chelating activity of pure peptides, advancing the understanding of peptide‐metal ion interactions. [ABSTRACT FROM AUTHOR]

High levels of unsaturated fatty acids in Brazil nuts compromise their sensory quality through lipid oxidation. To mitigate this reaction, it is crucial to package nuts under a vacuum and in aluminate packaging. An alternative method is the application of an edible coating with antioxidant properties. This study aimed to develop an edible coating composed of carboxymethylcellulose and sorbitol, physically reinforced with nanocellulose, and chemically fortified with tocopherol. The edible coating was characterized based on its physical properties, mechanical strength, biodegradability, optical light transmission properties, color parameters, and water vapor permeability. Formulations CC5 (Carboxymethyl cellulose (CMC) + sorbitol + 5% nanocellulose) and CCT5 (CMC + sorbitol + tocopherol + soy lecithin + 5% nanocellulose) showed enhanced mechanical strength. The combination of nanocellulose with tocopherol in formulations CCT3 (CMC + sorbitol + tocopherol + soy lecithin + 3% nanocellulose) and CCT5 developed superior barriers to visible and ultraviolet light, a desired characteristic for coatings intended to increase the shelf life of Brazil nuts. The nuts coated with CC5 and CCT3 showed the lowest PV values at the end of the accelerated oxidation test conducted at 60 °C. [ABSTRACT FROM AUTHOR]

Storing ground beef at frozen temperatures prior to refrigerated display when using thermoforming vacuum packaging is not a common manufacturing practice. However, limited data on thermoforming packaging film and its interaction with meat quality suggests that more information is needed. The current study aimed to identify the influences of thermoforming packaging on the surface color and lipid oxidation of ground beef. Ground beef was portioned into 454 g bricks and packaged into one of three thermoforming films: T1 (150 µ polyethylene/EVOH/polyethylene coextrusion), T2 (175 µ polyethylene /EVOH/polyethylene coextrusion), and T3 (200 µ polyethylene/EVOH/polyethylene coextrusion), stored for 21 days at −20.83 °C (±1.50 °C), and displayed for 42 days at 3.0 °C ± 1.5 °C. There were no statistical differences for the packaging treatment of lipid oxidation (p = 0.0744), but oxidation increased throughout storage day (p < 0.0001). The main effects of treatment and day resulted in altered (p < 0.05) surface lightness (L*), redness (a*), yellowness, hue angle (°), red-to-brown (RTB), and relative myoglobin for met-myoglobin (MET), deoxymyoglobin (DMB), and oxymyoglobin (OMB). Surprisingly, there was an interaction between treatment and day for the calculated relative values of chroma (p = 0.0321), Delta E (p = 0.0155), and the ratio of a*:b* (p < 0.0001). These results indicate that thermoforming vacuum packaging can reduce the rate of deterioration that occurs to ground beef color and the rate of oxidation. [ABSTRACT FROM AUTHOR]

After thermal treatment, quail eggs pruduce an attractive flavor that is favored by consumers. In this study, the key aroma volatiles and their lipid precursors during thermal treatment were investigated by the electronic nose, GC-MS, GC-O-MS and UPLC-Q-Exactive HF-X. The results exhibited that the raw and fresh flavor of raw egg yolks came from 1-Octen-3-ol, 2-Ethyl-1-hexanol, 1-Decene, and 1-Undecene. 2-Methyl-3-octanone, Toluene, and some aromatic compounds worked synergistically to contribute to the aroma profile of boiled eggs. (+)-2-Bornanone, Octanal, 2-Methyl-butanal, Nonanal, (.+Dihydro-3-hydroxy-4,4-dimethyl-2(3 H)-furanone, 6,7-Dihydro-2,5-dimethyl-5 H-cyclopentapyrazine, (E)-2-methyl-6-(1-propenyl)-pyrazine, 2-Ethyl-3,5-dimethyl-pyrazine, 3,5-Diethyl-2-methyl-pyrazine, 2,5-Dimethyl-pyrazine were the key flavor compounds in the fried egg and gave it the popcorn and roasted flavors. The statistical analysis of the lipid profile revealed that brief, high-temperature heating (100 or 200 °C for 10 min) in typical boiled and fried quail eggs had minor effects on the lipid nutritional value. PE-related lipids, particularly those containing 18-carbon fatty acids, contributed to the aroma formation of fried quail eggs. [ABSTRACT FROM AUTHOR]

The encapsulation of fish oil by monoaxial electrospraying using kafirin or zein proteins as hydrophobic wall materials was investigated. Kafirin resulted in spherical fish oil-loaded nanocapsules (>50% of capsules below 1 µm), whereas zein led to fish oil-loaded nanocapsules with non-spherical morphology (>80% of capsules below 1 µm). Both hydrophobic encapsulating materials interacted with fish oil, successfully entrapping the oil within the protein matrix as indicated by Fourier-transform infrared spectroscopy (FTIR) and Raman spectroscopy results. FTIR also suggested hydrogen bonding between fish oil and the proteins. Trapped radicals in the encapsulation matrix that were detected by electron paramagnetic resonance (EPR), indicated oxidation during electrospraying and storage. Results from isothermal (140 °C) differential scanning calorimetry (DSC) denoted that the encapsulation of fish oil by electrospraying using both kafirin or zein as wall materials protected fish oil from oxidation. In particular, the zein-based nanocapsules were 3.3 times more oxidatively stable than the kafirin-based nanocapsules, which correlates with the higher oil encapsulation efficiency found for zein-based capsules. Thus, this study shows that kafirin might be considered a hydrophobic wall material for the encapsulation of fish oil by electrospraying, although it prevented lipid oxidation to a lower extent when compared to zein. [ABSTRACT FROM AUTHOR]

Reactive oxygen species (ROS) are chemically reactive oxygen-containing compounds generated by various factors in the body. Antioxidants mitigate the damaging effects of ROS by playing a critical role in regulating redox balance and signaling. In this study, the interplay between reactive oxygen species (ROS) and antioxidants in the context of lipid dynamics were investigated. The interaction between hydrogen peroxide (H2O2) as an ROS and vitamin E (α-tocopherol) as an antioxidant was examined. Model membranes containing both saturated and unsaturated lipids served as experimental platforms to investigate the influence of H2O2 on phospholipid unsaturation and the role of antioxidants in this process. The results demonstrated that H2O2 has a negative effect on membrane stability and disrupts the lipid membrane structure, whereas the presence of antioxidants protects the lipid membrane from the detrimental effects of ROS. The model membranes used here are a useful tool for understanding ROS–antioxidant interactions at the molecular level in vitro. [ABSTRACT FROM AUTHOR]

Introduction Canola oil with high unsaturated fatty acids and nutritional value is susceptible to oxidation due to lipid oxidation. Lipid oxidation leads to a reduction of nutritional quality, sensory and safety characteristics of the vegetable oils. To retard lipid oxidation, the synthetic antioxidants are usually used in the vegetable oils. By increasing the public concern about health problems of synthetic antioxidants, the use of natural antioxidants is increasing. Lavender (Lavandula officinalis) is an evergreen plant native to the Mediterranean. The presence of linalool, linalyl acetate, 1,8-cineole B-ocimene, terpinen-4-ol, and camphor in lavender essential oil, make it a good natural antioxidant which could use in food industry. Therefore, in the current research, it was aimed to investigate the antioxidant effect of lavender essential oil on the stability of canola oil. Material and Method The lavender was bought from Golestan province and dried in room temperature. The lavender essential oil was prepared by hydro distillation of flower heads. Then, the phenolic compounds were determined using GC-MASS. The Total phenolic content (TPC), flavonoid content (TFC), and antioxidant activity (FRAP and DPPH) of lavender essential oil were evaluated. Then, lavender essential oil in concentrations of 200, 400, 600, 800, and 1000 mg/kg was added to the crude canola oil compared to canola oils without antioxidants and synthetic antioxidant TBHQ (100 and 200 mg/kg). Then, the samples were kept at 60 to 70 oC for 12 days. The analysis was done in an interval of 24 h for 12 days. Lipid oxidation of samples was determined by peroxide value, p-anisidine value, TOTOX value, and thiobarbituric acid each 24 h. analyses of Data were done by one-way analysis of variance (ANOVA) using SPSS software and the means were compared by the Tukey multiple range test. Result and Discussion According to the GC-MS analysis, 1, 8-cineole (59.45 %), linalool acetate (32.48 %), linalool (6.31 %), and limonene (1.06 %) were identified as the major constituent of lavender essential oil. Also, Total phenol, flavonoid, FRAP and DPPH (IC50) contents of lavender essential oil were 71.55 mg GAE/g, 82.66 mg of rutin/100 g, 12.63 mmol H2SO4, and 55.88 mg/ml, respectively. According to the results, all lipid oxidation indexes were increased after twelve days of storage. In general, lavender essential oil was effective in retarding the oxidation of canola oil at a temperature of 70 oC. Also, the concentration of 1000 mg/kg of the essential oil had antioxidant activities similar to the TBHQ in 100 mg/kg concentration. Conclusion It was showed that lavender essential oil, as a natural antioxidant, has the ability to react with the radicals resulting from the oxidation of lipids and causes the interruption of oxidation chain reactions and increases the time and decreases the rate of oxidation. As observed, the oxidation of canola oil in all samples, especially the samples without antioxidants or antioxidants to a lesser extent, increased significantly with increasing storage time. In general, lavender essential oil at L1000 concentration and also in some oxidation indices of lavender essential oil at L800 concentration has an effective role in preventing the oxidation of canola oils like synthetic antioxidant TBHQ.

To clarify the effect of lipid peroxyl radicals on the structure and processing properties of egg yolk protein, peroxyl radicals produced at different concentrations of 2,2'-Azobis (2-methylpropylimide) dihydrochloride (AAPH) was applied to egg yolk proteins under aerobic conditions to study the changes of structure, physicochemical properties and functional properties of egg yolk protein. The results showed that the carbonyl content of egg yolk protein was significantly increased (P

Abstract Maintaining freshness and quality is crucial in the meat industry, as lipid oxidation can lead to undesirable odors, flavors, and potential health risks. Traditional methods for assessing meat freshness often involve time‐consuming and destructive techniques, highlighting the need for rapid, noninvasive approaches. Recent advancements in spectroscopic and chromogenic sensor array technologies have opened up new avenues for monitoring meat quality parameters, offering the potential for real‐time, accurate, and cost‐effective solutions. As thiobarbituric acid reactive substances (TBARS) value is a classic indicator of meat lipid oxidation, this study investigated the data fusion of near‐infrared spectroscopy (NIR) and paper chromogenic array (PCA) for monitoring ground beef TBARS. A standardized PCA was fabricated by photolithography with nine chemoresponsive dyes. Changes in ground beef volatile organic compounds during storage were captured in the shifts of PCA color patterns. Nippy, an open‐source Python module, was used for automated NIR spectra preprocessing. The optimal preprocessing pipeline was found by 10‐fold cross‐validation in machine learning model development. Among optimized models, partial least square regression showed the best performance in coefficient of determination (R2) of .9477, root mean squared error of prediction of 0.0545 mg malondialdehyde/kg meat, and residual prediction deviation of 4.3717. The promising result of this study indicated the potential for NIR and PCA combinations to monitor TBARS values for ground beef freshness assessment.

Abstract After thermal treatment, quail eggs pruduce an attractive flavor that is favored by consumers. In this study, the key aroma volatiles and their lipid precursors during thermal treatment were investigated by the electronic nose, GC-MS, GC-O-MS and UPLC-Q-Exactive HF-X. The results exhibited that the raw and fresh flavor of raw egg yolks came from 1-Octen-3-ol, 2-Ethyl-1-hexanol, 1-Decene, and 1-Undecene. 2-Methyl-3-octanone, Toluene, and some aromatic compounds worked synergistically to contribute to the aroma profile of boiled eggs. (+)-2-Bornanone, Octanal, 2-Methyl-butanal, Nonanal, (.+Dihydro-3-hydroxy-4,4-dimethyl-2(3 H)-furanone, 6,7-Dihydro-2,5-dimethyl-5 H-cyclopentapyrazine, (E)-2-methyl-6-(1-propenyl)-pyrazine, 2-Ethyl-3,5-dimethyl-pyrazine, 3,5-Diethyl-2-methyl-pyrazine, 2,5-Dimethyl-pyrazine were the key flavor compounds in the fried egg and gave it the popcorn and roasted flavors. The statistical analysis of the lipid profile revealed that brief, high-temperature heating (100 or 200 °C for 10 min) in typical boiled and fried quail eggs had minor effects on the lipid nutritional value. PE-related lipids, particularly those containing 18-carbon fatty acids, contributed to the aroma formation of fried quail eggs. Graphical Abstract

Proteins and essential fatty acids are crucial components of the human diet. However, lipids and proteins are susceptible to oxidative modification during food processing resulting in changes to their structural characteristics and functional properties. Food products rich in polyunsaturated fatty acids are highly susceptible to lipid peroxidation and generate bifunctional reactive aldehydes. Bifunctional aldehydes such as malondialdehyde (MDA), 4-hydroxy-2-nonenal (4-HNE), and 4-oxo-2-nonenal (4-ONE) readily bind to protein nucleophiles and lead to intra- or intermolecular protein cross-linking. In comparison with lipid oxidation, the degradation of proteins by prooxidants appears to be more intricate and results in a greater diversity of oxidation products. Although individual oxidation processes involving lipids and proteins received increasing attention in the past decades, the interactions between those aldehydes and protein oxidation in food have not been extensively explored. Studies indicate that the reactions of lipid and protein oxidation may take place simultaneously or independently, but oxidation products that arose from one reaction may further interact with lipids or proteins. The present review presents a perspective on reactive aldehydes and the role of aldehydes in inducing protein oxidation in muscle foods. Emphasis is focused on the interaction mechanism of the lipid, protein, and myoglobin protein oxidations. In addition, the occurrence of aldehydes derived from lipid oxidation in food systems as well as the endogenous antioxidant peptides or amino acids in meat and plant proteins are also briefly described. [ABSTRACT FROM AUTHOR]

Copyright of Retos: Nuevas Perspectivas de Educación Física, Deporte y Recreación is the property of Federacion Espanola de Asociaciones de Docentes de Educacion Fisica and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The application of anthocyanins as red colorants in lipid-containing foods such as oil-in-water emulsions is challenging due to their ability to act as antioxidants and their instability under various environmental conditions. In this study, we investigated the kinetics of black carrot anthocyanin degradation and the subsequent color loss influenced by lipid oxidation reactions in 1% (w/w) flaxseed oil-in-water emulsions stabilized by 0.1% (w/w) sodium dodecyl sulfate (SDS) at pH 2 upon storage at 35 °C for ten days under light and in the dark. Oxidatively stable Miglyol oil-in-water emulsions and SDS solutions were used as reference. The results showed simultaneous formation of lipid hydroperoxides and degradation of anthocyanins. The addition of anthocyanins decreased lipid hydroperoxide formation, confirming the antioxidant activity of anthocyanins through radical scavenging mechanism. The kinetic modelling of lipid oxidation and anthocyanin degradation are particularly important for estimating color stability in colored emulsion-based food systems such as dairy or non-dairy milk or yoghurt drinks. [ABSTRACT FROM AUTHOR]

[Display omitted] Poor storage stability and oxidative deterioration are the common drawbacks of edible oils rich in polyunsaturated fatty acids (PUFAs). We hypothesized that the natural zein/tannic acid self-assembly nanoparticles (ZT NPs) could be employed as stabilizers to anchor at the oil–water interface, thus constructing Pickering emulsion gel (PKEG) system for three types of PUFA-rich oils, soybean oil (SO), fish oil (FO) and cod liver oil (CLO), to improve the storage and oxidation stability. ZT NPs were prepared by the anti-solvent coprecipitation method, and the three-phase contact angle, FT-IR, and XRD were mainly characterized. To observe the shell-core structure and oil–water interface details of SO/FO/CLO PKEGs by confocal laser scanning microscope and cryo-scanning electron microscope. Accelerated oxidation of FO was performed to assess the protective effect of PKEG on lipids. The SO, FO, and CLO PKEGs stabilized by 2 % ZT NPs, with oil fraction (φ = 0.5–0.6), were obtained. PKEGs show high viscoelasticity, clear shell-core structure spatial network structure, and ideal storage stability. Under accelerated oxidation, the degree of oxidative rancidity of FO PKEG was obviously lower than that of free FO. Overall, this work opens up new possibilities for using natural PKEG to prevent oxidative deterioration and prolong the shelf-life of PUFA-rich oils. [ABSTRACT FROM AUTHOR]

The objective of this study is to investigate the effects of varying amounts of cinnamon extract (CE) on chitosan (CS) films in order to enhance their food packaging properties and antioxidant abilities. The findings revealed that all fillers, including citric acid, glycerol, and CE, were thoroughly mixed and uniformly dispersed within the CS-polymer substrate, resulting in a homogeneous composite film material through electrostatic interactions and hydrogen bonding. Multiple data analyses demonstrated that compared to the CS film alone, the CS film with 2.0% CE exhibited superior plasticity, light barrier properties, and antioxidant capabilities (a light transmittance of 74.7%, a DPPH scavenging rate of 47.33%, and a ferric reducing antioxidant power value of 0.465). Additionally, the content of total volatile base nitrogen (TVB-N) and the thiobarbituric acid value (TBARS) in the CS film containing 2.0% CE decreased by 30.86% and 59.44%, respectively, compared to the control CS film. These results suggest that the developed CS-CE composite films could effectively delay chicken meat spoilage and lipid oxidation, demonstrating significant potential for food-related applications. [ABSTRACT FROM AUTHOR]

Active biodegradable films prepared from polylactic acid (PLA)/roselle calyx extract (RCE)/Zinc Oxide Nanorod (ZnO-N) were fabricated as natural packaging materials for hazelnuts protection against microbial contamination and lipid oxidation. The PLA active films with ZnO-N (1, 3, and 5% w/w), and roselle calyx extract (0.5 g) were made by the casting solution technique. The fungal, microbial, chemical, and sensory properties of hazelnuts were measured during 9 months of conservation at 4°C. On the 6 and 9th months, moisture content was evaluated as %2.6 and 2.2% in the control sample whereas the moisture content of hazelnuts was measured as 3.6% and 2.9% packaged with PLA/RCE/%5 ZnO-N. At the last of experiments, the peroxide value (PV) was measured as 0.91 meq O2 kg-1 packaged with neat biocompatible films, whereas PV value was detected as 0.65 meq O2 kg-1 in packaged hazelnuts with %5 ZnO-N. Total microbial count ranged between 4.9 cfu g-1 for hazelnuts packaged with neat PLA and 3.7 cfu g-1 for hazelnuts specimens packaged with %5 ZnO-N after 9 months of storage. At 9 months, by increasing the level of ZnO-N from 1% to 5%, the mold count was reduced from 3.64 to 3.01 CFU g-1. The fungal contamination in the neat specimens was 3.95 CFU g-1. Sensory quality indicated that hazelnuts with ZnO-N had a significant impact on flavor and aroma, and the highest quality of sensory evaluation was related to hazelnuts packaged with PLA/5% ZnO-N/RCE. Flavor and aroma indices of hazelnuts packaged with %5 ZnO-N reached 3.5 and 4.5 respectively after 9 months of storage. The obtained findings indicate that biopackaging could be utilized to enhance microbial quality and inhibit oxidation reactions of hazelnuts during cold storage. Our results could be beneficial for introducing attractive characteristics to the biodegradable film packaging for example active film containing anthocyanin/nanofiller and can be applied when selecting a smart packaging for detection of food spoilage.

The effect of addition of different levels of lotus leaf powder on the flavor of dried minced pork slices (DMPS) was studied by examining its sensory flavor attributes, flavor substances, lipid and protein oxidation levels, Maillard reaction degree, and microstructure. The results showed that addition of lotus leaf powder significantly affected the flavor of DMPS. Addition of lotus leaf powder at 0.2% and 0.4% improved the flavor of DMPS by inhibiting the oxidation of lipids and proteins and consequently reducing the contents of the fat rancidity flavor compounds hexanal and nonanal, and the fishy odor compound trimethylamine. The generation of phenethyl alcohol, (E)-2-hexenal, and methyl acetate provided DMPS with a delicate fragrance of lotus. However, adding 0.6% or 0.8% lotus leaf powder significantly decreased the contents of sweet amino acids and the umami taste intensity of DMPS, and exacerbated lipid and protein oxidation by disrupting the microstructure of DMPS. Furthermore, lotus leaf powder suppressed the production of volatile heterocyclic compounds in DMPS by inhibiting the Maillard reaction. Therefore, addition of an appropriate amount of lotus leaf powder could effectively improve the flavor of DMPS.

The impact of steaming time on the lipid oxidation and flavor of sturgeon dorsal meat were investigated. The study characterized the degree of lipid oxidation using peroxide value, acid value, malondialdehyde, and conjugated dienes. The effects of changes in fatty acid on volatile compounds and nutritional quality were examined and lipid profile was identified in a non-targeted metabolomics approach. Finally, an oxidation model was established to explore the specific effects of phospholipids on flavor formation. Results showed that the steaming sturgeon dorsal meat for 16 minutes resulted in moderate levels of lipid oxidation, which was conducive to the formation of characteristic flavors and high nutritional value due to the presence of abundant unsaturated fatty acids. The main unsaturated fatty acids found in association with phospholipids were linoleic acid (C18:2), docosahexaenoic acid (C22:6), oleic acid (C18:1), and arachidonic acid (C20:4), while the phospholipids were the primary precursors of volatile flavor compounds. Simulation of steaming conditions showed that the oxidation of phospholipids produced a large amount of pyrazine and furan compounds, providing roasted aromas for sturgeon dorsal meat steamed. In conclusion, moderate levels of lipid oxidation were beneficial for enhancing the flavor and nutritional quality of steamed sturgeon dorsal meat, and phospholipid oxidation had a significant impact on the formation of flavor. This study provides a theoretical basis for improving the flavor of sturgeon meat.

Abstract Traumatic brain injury (TBI) remains a leading cause of death and disability that places a great physical, social, and financial burden on individuals and the health system. In this review, we summarize new research into the metabolic changes described in clinical TBI trials, some of which have already shown promise for informing injury classification and staging. We focus our discussion on derangements in glucose metabolism, cell respiration/mitochondrial function and changes to ketone and lipid metabolism/oxidation to emphasize potentially novel biomarkers for clinical outcome prediction and intervention and offer new insights into possible underlying mechanisms from preclinical research of TBI pathology. Finally, we discuss nutrition supplementation studies that aim to harness the gut/microbiome-brain connection and manipulate systemic/cellular metabolism to improve post-TBI recovery. Taken together, this narrative review summarizes published TBI-associated changes in glucose and lipid metabolism, highlighting potential metabolite biomarkers for clinical use, the cellular processes linking these markers to TBI pathology as well as the limitations and future considerations for TBI “omics” work.

Abstract Currently, teas and herbal infusions represent an important part of the human diet. Most contain phenolic compounds with high antioxidant activity, usually associated with human health protective functions. This attribute defines teas and infusions as nutraceutical foods. In Argentina, several native species are traditionally used for medical purposes. Some of those species are Larrea cuneifolia, Larrea nitida, Grindelia chiloensis, Pteromonnina dictyocarpa, Mandevilla laxa, and Monttea aphylla. The objectives of this study were to analyze the antioxidant power and the scavenging capacity of infusions obtained from those six medicinal plants, to characterize the phenolic profile, and to study in vitro their safety or cytotoxicity. Additionally, the potential use of two infusions as antioxidant additives in a food model was evaluated. The results indicated that the analyzed plant species are rich in phenolic acids (e.g., caffeic, ferulic, and chlorogenic acid), and flavonoids (e.g., quercetin and kaempferol), with high antioxidant power. The infusion blend obtained with G. chiloensis and L. cuneifolia exhibited the highest value of antioxidant capacity measured with the FRAP technique (193.4 μg EAA/mg DW). On the other hand, L. cuneifolia infusion showed the greatest antioxidant capacity determined by FRAP (131.9 ± 5.2 μg EAA/mg DW) and DPPH assays (0.453 mL/mg s). Additionally, L. cuneifolia infusion showed the highest phenolic content (232.8 μg GAE/mg DW) and flavonoid content (153.3 μg QE/mg DW). None of the infusions showed toxicity in mammalian cells, except for G. chiloensis. Furthermore, the L. cuneifolia and L. nitida infusions showed a high inhibitory effect on lipid oxidation in ground beef (55% and 51% at 4 days of storage, respectively). The results suggest that the studied infusions are safe and a rich source of antioxidants, which supports their use in traditional medicine. However, further exhaustive studies of G. chiloensis infusion are needed to ensure its safety, as it has shown cytotoxicity. Besides, it is worthwhile to advance the study of L. cuneifolia and L. nitida as sources of dietary antioxidants, due to their high antioxidant power and ability to protect against lipid peroxidation. Graphical Abstract