105 research outputs found
Investigation of dairy components responsible for resistance of omega-3 enriched yoghurt to lipid oxidation
Antioxidative Effect of Seaweed Extracts in Chilled Storage of Minced Atlantic Mackerel (Scomber scombrus): Effect on Lipid and Protein Oxidation
Antioxidative Effect of Seaweed Extracts in Minced Mackerel- Effect on Lipid and Protein oxidation
Antioxidant Effect of Seaweed Extracts in Vitro and in Food Emulsion Systems Enriched With Fish Oil
Antioxidant Activity of Fish Protein Hydrolysates in in vitro Assays and in Oil-in-Water Emulsions.
The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle
Global trends show that habitual omega-3 intakes are short of recommended guidelines, particularly amongst vegetarians. Subsequently, alternative dietary sources of long chain omega-3 polyunsaturated fatty acids (LC3PUFA) from vegetarian sources are needed. Food technology methods are advancing and nanoemulsion technologies have improved the bioavailability of certain lipid-based nutrients. This study examined whether ingestion of an omega-3 algal oil nanoemulsion led to improved bioavailability compared to the bulk oil. Eleven subjects completed a single-blind, randomised crossover trial, with a 21-day washout between interventions. Results demonstrated LC3PUFA absorption from the nanoemulsion was significantly higher than the bulk oil. Percentage blood fatty acids were significantly increased for docosahexaenoic acid (DHA) (P ≤ 0.05) while LC3PUFA: PUFA ratios increased (P ≤ 0.05) and omega-6:omega-3 ratios were reduced (P = 0.028). Larger and longer intervention studies are now needed, but these preliminary findings demonstrate that nanoemulsion technology may improve the absorption of omega-3 fatty acids
Chemical Composition and Antioxidant Activities of Broussonetia papyrifera Fruits
Fruits of Broussonetia papyrifera from South China were analyzed for their total chemical composition, and antioxidant activities in ethanol and aqueous extracts. In the fruit of this plant, the crude protein, crude fat and carbohydrates was 7.08%, 3.72% and 64.73% of dry weight, respectively. The crude protein, crude fat and carbohydrates were 15.71%, 20.51% and 36.09% of dry weight, respectively. Fatty acid and amino acid composition of the fruit were analyzed. Unsaturated fatty acid concentration was 70.6% of the total fatty acids. The percentage of the essential amino acids (EAAs) was 40.60% of the total amino acids. Furthermore, B. papyrifera fruit are rich in many mineral elements and vitamins. Total phenolic content was assessed using the Folin-Ciocalteau assay, whereas antioxidant activities were assessed by measuring the ability of the two extracts to scavenge DPPH radicals, inhibit peroxidation, and chelate ferric ions. Their reducing power was also assessed. Results indicated that the aqueous extract of B. papyrifera was a more potent reducing agent and radical-scavenger than the ethanol extract. GC–MS analysis of the ethanol extract showed the presence of some acid-containing compounds. The changes in total phenolic content and antioxidant capacity in B. papyrifera from four different regions grown under normal conditions were assessed. The antioxidant activity of different extracts was positively associated with their total phenolic content. These results suggest that the fruit of B. papyrifera could be used in dietary supplement preparations, or as a food additive, for nutritional gain, or to prevent oxidation in food products
Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage
Meat storage in high oxygen atmosphere has been
reported to induce protein oxidation reactions decreasing meat
quality. The incorporation of antioxidants has been proposed
to reduce the extent of these reactions. In this study, the ability
of red and white skin wine pomaces as well as sulfites to
inhibit protein oxidation were tested in beef patties stored for
up to 15 days at 4 °C in a high oxygen atmosphere (70 % O2
and 30 % CO2). SO2 (300 ppm) effectively protected against
protein oxidation measured as radical formation by electron
spin resonance (ESR) spectroscopy, as thiol loss by the DTNB
assay and as myosin heavy chain (MHC) disulfide crosslinking
by SDS-PAGE. Pomace from red wine production
with a total phenol of 9.9 mg gallic acid equivalent/g protected
against protein radical formation and against MHC crosslinking,
but not against thiol loss by addition of 2.0 % (w/w)
to the beef patties. Pomace from white wine production with a
total phenol of 4.0 mg gallic acid equivalent/g only protected
against MHC cross-linking. For both types of wine pomace,
protein modifications not seen for sulfite addition were observed
and were proposed to involve covalent phenol addition
to proteins. Red wine pomace may be an alternative to sulfite
as a meat additive for protection of beef patties against protein
oxidation.Autonomous
Government of Castilla y LeĂłn through the research projects
(BU268A11-2 and BU282U13) and the Danish Council for Independent
Research |Technology and Production within the Danish Agency for Science
Technology and Innovation for granting the project entitled:
BAntioxidant mechanisms of natural phenolic compounds against protein
cross-link formation in meat and meat systems^ (11-117033)
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