Relevant bibliographies by topics / Edible Oxidation

Academic literature on the topic 'Edible Oxidation'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Edible Oxidation"

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Sondari, Dewi, Evi Triwulandari, Muhammad Ghozali, Yulianti Sampora, Imad Iltizam, and Nanang Masruchin. "THE EFFECT OF OXIDATION ON SAGO STARCH AND ITS APPLICATION AS EDIBLE FILM." Jurnal Sains Materi Indonesia 20, no. 1 (October 30, 2018): 1. http://dx.doi.org/10.17146/jsmi.2018.20.1.5388.

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THE EFFECT OF OXIDATION ON SAGO STARCH AND ITS APPLICATION AS EDIBLE FILM. The oxidation reaction with hydrogen peroxide in sago starch can influence the proximate test value, physicochemical properties and edible film properties. The hydrogen peroxide formula for starch modifica- tion is 1, 2, 3 and 4%. The presence of hydrogen peroxide increases the physicochemical properties of sago starch so that the quality of modified sago starch is better than pure sago starch. Glycerol is used to improve film flexibility in the manufacture of edible coatings. The characterization of edible film includes water content, contact angle and elongation. Edible film from modified sago starch shows lower water content compared to pure sago starch films. The oxidation effect of H2O2 on edible film results in changes in the hydrophilic properties including the contact angle. Edible film of pure sago starch shows a lower contact angle value. The hydrophilic nature of edible film decreases in the presence of hydrogen peroxide. The high hydrophobicity of the modified sago starch film is caused by the role of carboxyl groups in the starch molecule chain.
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Osheter, Tatiana, Salvatore Campisi-Pinto, Maysa T. Resende, Charles Linder, and Zeev Wiesman. "1H LF-NMR Self-Diffusion Measurements for Rapid Monitoring of an Edible Oil’s Food Quality with Respect to Its Oxidation Status." Molecules 27, no. 18 (September 16, 2022): 6064. http://dx.doi.org/10.3390/molecules27186064.

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The food quality of edible oils is dependent on basic chemical and structural changes that can occur by oxidation during preparation and storage. A rapid and efficient analytical method of the different steps of oil oxidation is described using a time-domain nuclear magnetic resonance (TD-NMR) sensor for measuring signals related to the chemical and physical properties of the oil. The degree of thermal oxidation of edible oils at 80 °C was measured by the conventional methodologies of peroxide and aldehyde analysis. Intact non-modified samples of the same oils were more rapidly analyzed for oxidation using a TD-NMR sensor for 2D T1-T2 and self-diffusion (D) measurements. A good linear correlation between the D values and the conventional chemical analysis was achieved, with the highest correlation of R2 = 0.8536 for the D vs. the aldehyde concentrations during the thermal oxidation of poly-unsaturated linseed oils, the oil most susceptible to oxidation. A good correlation between the D and aldehyde levels was also achieved for all the other oils. The possibility to simplify and minimize the time of oxidative analysis using the TD NMR sensors D values is discussed as an indicator of the oil’s oxidation quality, as a rapid and accurate methodology for the oil industry.
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Li, Shuo, Min Fan, Shanggui Deng, and Ningping Tao. "Characterization and Application in Packaging Grease of Gelatin–Sodium Alginate Edible Films Cross-Linked by Pullulan." Polymers 14, no. 15 (August 5, 2022): 3199. http://dx.doi.org/10.3390/polym14153199.

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Gelatin–sodium alginate-based edible films cross-linked with pullulan were prepared using the solution casting method. FTIR spectroscopy demonstrated the existence of hydrogen bonding interactions between the components, and scanning electron microscopy observed the component of the films, revealing electrostatic interactions and thus explaining the differences in the properties of the blend films. The best mechanical properties and oxygen barrier occurred at a 1:1 percentage of pullulan to gelatin (GP11) with sodium alginate dosing for modification. Furthermore, GP11 demonstrated the best thermodynamic properties by DSC analysis, the highest UV barrier (94.13%) and the best oxidation resistance in DPPH tests. The results of storage experiments using modified edible films encapsulated in fresh fish liver oil showed that GP11 retarded grease oxidation by inhibiting the rise in peroxide and anisidine values, while inappropriate amounts of pullulan had a pro-oxidative effect on grease. The correlation between oil oxidation and material properties was investigated, and water solubility and apparent color characteristics were also assessed.
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Kwon, Chang Woo, Kyung-Min Park, Jeong Woong Park, JaeHwan Lee, Seung Jun Choi, and Pahn-Shick Chang. "Rapid and Sensitive Determination of Lipid Oxidation Using the Reagent Kit Based on Spectrophotometry (FOODLABfatSystem)." Journal of Chemistry 2016 (2016): 1–6. http://dx.doi.org/10.1155/2016/1468743.

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The reliability and availability of FOODLABfatsystem for determining acid value (AV) and peroxide value (POV) were assessed during the hydrolytic rancidification and lipid oxidation of edible oils. This reagent kit based on spectrophotometry was compared to the official methods (ISO 660 and 3960 protocols) based on manual titration employing the standard mixture for the simulated oxidation models and edible oils during the thermally induced oxidation at 180°C. The linear regression line of standard mixture and the significant difference of thermally oxidized time course study determined between them showed high correlations (R2=0.998andp<0.05) in both AVs and POVs. Considering ISO protocols with a probability of human error in manual titration, the rapidness and simplicity of the reagent kit based on spectrophotometry make it a promising alternative to monitor the lipid oxidation of edible oils and lipid-containing foods.
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HAMAMOTO, Takeyuki, and Iwao SUGIMOTO. "Deodorization and Oxidation Stability of Edible Oil." Journal of Japan Oil Chemists' Society 48, no. 10 (1999): 1123–31. http://dx.doi.org/10.5650/jos1996.48.1123.

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Choe, Eunok, and David B. Min. "Mechanisms and Factors for Edible Oil Oxidation." Comprehensive Reviews in Food Science and Food Safety 5, no. 4 (September 2006): 169–86. http://dx.doi.org/10.1111/j.1541-4337.2006.00009.x.

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Li, Jinwei, Xuyuan Sun, and Yuanfa Liu. "Analysis and Detection of Edible Oil Oxidation." Lipid Technology 28, no. 8-9 (September 2016): 145–48. http://dx.doi.org/10.1002/lite.201600042.

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Takamura, Hitoshi, Noriko Hyakumoto, Naoko Endo, Teruyoshi Matoba, and Tamako Nishiike. "Determination of Lipid Oxidation in Edible Oils by near Infrared Spectroscopy." Journal of Near Infrared Spectroscopy 3, no. 4 (October 1995): 219–25. http://dx.doi.org/10.1255/jnirs.72.

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The relationship between near infrared (NIR) second derivative spectra and lipid oxidation was investigated to develop a method for the determination of lipid oxidation in edible oils by NIR spectroscopy, using peroxide value ( POV) as the index of oxidation. Although several absorption peaks were found in the difference second derivative spectra of oxidised edible oils, the intensity of the peak at 2084 nm only was highly correlated to POV. In the spectra of purified hydroperoxides of methyl oleate and methyl linoleate, the intensity of the peak at 2084 nm was also highly correlated with POV, which demonstrates that the absorption is due to hydroperoxide. In addition, this peak shifted and weakened after reduction of hydroperoxide to hydroxide, which shows the absorption is specific for the hydroperoxyl group. These results suggest that 2084 nm is the key wavelength for lipid peroxide and can be used for the determination of lipid oxidation in edible oils.
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Penjumras, Patpen, Russly Abdul Rahman, and Rarinthorn Thammakulkrajang. "Migration Study of Antioxidant in Durian Rind Cellulose Reinforced Poly(Lactic Acid)(PLA) Biocomposites and its Effect on Oxidative Stability of Edible Oil." Solid State Phenomena 278 (July 2018): 89–95. http://dx.doi.org/10.4028/www.scientific.net/ssp.278.89.

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The migration of antioxidants including α-tocopherol (AT) and butylated hydroxytoluene (BHT) from durian rind cellulose reinforced poly (lactic acid) (PLA) biocomposites into 95% ethanol and its effect on stability of edible oil were investigated. The biocomposites materials containing 5% w/w antioxidant were compounded using Brabender internal mixer followed by hot press machine and were then placed in contact with 95% ethanol at 27°C and 37°C. Released antioxidants were measured by UV-spectroscopy for 45 days. The material containing BHT generated the faster release than α-tocopherol. Both of antioxidants released at 37°C faster than 27°C. The faster release of antioxidant from each condition resulting inhibition of lipid oxidation. Oxidative stability of edible oil was investigated by monitoring of peroxide value (PV) of edible oil. The result was found that edible oil contact with biocompotises containing BHT showed lower PV compared to α-tocopherol during storage. Therefore, it can be summarized that BHT is suitable antioxidant to be used in active packaging application for edible oil.
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ESTININGTYAS, HENY RATRI, KAWIJI KAWIJI, and GODRAS JATI MANUHARA. "The application of maizena-edible film with addition of ginger extract as natural antioxidant in cow sausage coating." Biofarmasi Journal of Natural Product Biochemistry 10, no. 1 (February 6, 2012): 7–16. http://dx.doi.org/10.13057/biofar/f100102.

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Estiningtyas HR, Kawiji, Manuhara GJ. 2012. The application of maizena-edible film with addition of ginger extract as natural antioxidant in cow sausage coating. Biofarmasi 10: 7-16. The addition of ginger extract containing natural antioxidants into the edible coating sausage is expected to reduce the oxidative deterioration of lipid in sausage. The objectives of this study were to determine the concentration of ginger extract addition to edible coating sausage, to determine the effect of ginger extract addition to edible coating on the level of lipid damage in sausage during storage, and to determine the physical and mechanical characteristics of edible film which most preferred by panelists compared with control. This study consisted of five main stages, i.e. the preparation of ginger extract, making edible film solution, the application of edible film, the edible film application as sausage coating, the characterization of edible film. This study used a random complete design with two replications of making edible film for each treatment of ginger extract concentration and two replications of characteristic test of edible film. The obtained data were analyzed for variant, if there was difference then it was continued to be analyzed with Duncan's Multiple Range Test at 0.05 of significance level. Based on the test results conducted on the application of edible coating sausage (organoleptic test, loss weight test, and lipid oxidation test), it was determined that the best treatment was the addition of 10% ginger extract on edible coating sausage. The edible film with 10% ginger extract addition was selected for the physical and mechanical characteristics test. When it was compared with control (without the addition of ginger extract), the results showed no significant difference for all parameters, except the solubility test. The solubility of edible film with the addition of ginger extract was higher than control.
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Dissertations / Theses on the topic "Edible Oxidation"

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Allendorf, Meghan E. "Application of a Handheld Portable Infrared Sensor to Monitor Oil Quality." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1289152348.

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Cash, Gregory Anthony. "Studies of the oxidation and stabilisation of vegetable oils and model compounds." Thesis, Queensland University of Technology, 1986. https://eprints.qut.edu.au/35985/1/35985_Cash_1986.pdf.

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This thesis describes the use of a novel chemiluminescence (CL) technique to deter·mine the extent of oxidation and stability in both model compounds and vegetable oils. As it is the presence of hydroperoxides in vegetable oils that leads to theirdeterioration, the hydroperoxides of methyl linoleate (MU were used as model compounds in a CL study of hydroperoxide decomposition in nitrogen, both in the bulk and on active substrates. The largest signals and the fastest decays occurred on neutral alumina. The results indicate induced decomposition via a bimolecular initiation of hydroperoxides adsorbed on adjacent active sites. The majority of these hydroperoxides are vertical to the surface, being bound to the alumina through the ester group only. A relationship was found between hydroperoxide concentr·ation and initial intensity when the methyl linoleate hydroperoxide was adsorbed on neutral alumina. Solutions of natural and arti-ficial antioxidants in ML were studied. Some solutions gave changes in kinetics. These changes suggest that the antioxidant itself may contribute to the CL. The method of inhibitors was used to find the rate of initiation and hydroperoxide level in ML at 80c:>C. The spectral distribution of CL was determined for model compounds, antioxidants and vegetable oils. In the presence of antioxidants ther-e was a shift towar-d the r-ed end of the spectr-um. In model compounds, the CL was most likely due to an excited triplet state ketone and this is consistent with the mechanism for- ter·mination of alkyl peroxy r-adicals. The techniques developed for the model compounds were extended to the mor-e complex vegetable oils. Unrefined and deliberately damaged vegetable oils were studied at 80c:>C on neutral alumina. CL examination of these oils in nitr-ogen was able to distinguish between some damaged and undamaged oils. Conjugated diene levels did not correlate well with CL results. 0<-tocopherol and a-carotene were found to be chemiluminescent on alumina and their presence in unr·efined oil may inter·fer·e with CL assessment. The method of inhibitors, when applied to a vegetable oil sample, permitted the determination of both hydroperoxide concentration and the level of natural antioxidant alr-eady present in the oil. ii
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Russin, Ted Anthony. "A novel and rapid method to monitor the autoxidation of edible oils using Fourier transform infrared spectroscopy and disposable infrared cards /." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=79119.

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A novel and rapid method was developed to monitor the autoxidation of edible oils by Fourier transform infrared (FTIR) spectroscopy with the use of disposable polymer infrared (PIR) cards having a microporous polytetrafluoroethylene (PTFE) sample substrate. Under conditions of mild heating (~58°C) and aeration, both model triacylglycerols (TAGS) and edible oils applied onto the PIR cards underwent rapidly accelerated oxidation. In order to compare the oxidative stability of samples on the PIR cards in terms of the time required to reach a peroxide value (PV) of 100 mequiv/kg oil, matching the end-point measured in the standard active oxygen method (AOM), an absorbance slope factor (ASF) was determined to relate changes in hydroperoxide (ROOH) absorbance (peak maximum found within the range of 3500--3200 cm-1 ) to PV. Similar ASF values were found for the four edible oils tested (safflower, canola, sunflower, and extra virgin olive oil), permitting determination of a pooled, universally applicable ASF value of 0.0526 mAbs/PV.
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Utsunomiya, Roberto Susumu. "Biorreciclagem de hexano e estudo de reações de óxido-redução usando plantas comestíveis." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/46/46135/tde-19052008-112209/.

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O presente trabalho teve como objetivos principais utilizar reações enzimáticas para a degradação de resíduos de laboratório e na síntese de álcoois quirais. Na primeira parte foi realizada uma triagem de microrganismos e enzimas hidrolíticas, objetivando a biorreciclagem de hexano presente no resíduo contendo uma mistura hexano-acetato de etila. Esta mistura é largamente utilizada para purificação de compostos químicos por cromatografia líquida. O método de biorreciclagem consistiu na hidrólise enzimática do acetato de etila, viabilizando, dessa forma, a recuperação do hexano puro de forma simples e rápida, pois os produtos dessa reação são altamente solúveis na fase aquosa. Na segunda parte do trabalho, avaliamos o potencial catalítico de diversas plantas comestíveis em reações orgânicas de óxido-redução visando à síntese enantiosseletiva de álcoois quirais. As reações escolhidas, para tal propósito, foram a redução de cetonas pró-quirais e a resolução cinética de álcoois via oxidação enantiosseletiva. Em muitos casos, os enantiômeros foram obtidos, separadamente, com pureza enantiomérica de até 99% dependendo da planta utilizada como biocatalizador.
The present work had as main goals the use of enzymatic reactions to degrade laboratory residues and to synthesize chiral alcohols. In the first part, it was carried out a screening of microorganisms and hydrolytic enzymes aiming the biorecycling of hexane from laboratory residues (a mixture of hexane-ethyl acetate). This misture is widely employed to purify chemicals by liquid chromatography. The biorecycling consists of enzymatic hydrolysis of ethyl acetate in a biphasic system. Due to the high solubility of the undesired products from this reaction in the aqueous phase, the hexane was easily recovered. To evaluate the possibility of treatment of effluents in a high amount, we carried out the biorecycling in a continuous system with tubular reactor using immobilized lipase (Novozyme 435). By the use of this system, the hydrolysis ratio was around 70% with no lost of enzyme stability along 6 hours work. In the second part of the work, we evaluated the catalytic potential of several edible plants in oxido-reduction reactions aiming the enantioselective synthesis of chiral alcohols. The chosen reactions were the reduction of prochiral ketones and the kinetic resolution by enantioselective oxidation. In several cases, depending of the plant employed as biocatalyst, the (R) or (S)- enantiomer were obtained in high enantiomeric purity (up to 99%). For example, the Arracacia xanthorrhiza B. (mandioquinha) performed an efficient enantioseletive reduction of 1-(4-bromophenyl)ethanone to the (S)-1-(4-bromophenyl)ethanol with 98% e.e. (enantiomeric excess), while the a Manihot esculenta (mandioca) gave the (R)-1-(4-bromophenyl)ethanol with 90% e.e. Some plants showed a good oxidative performance. For example, Coriandrum sativum L. (coentro) gave the quantitative oxidation of 1-(4-methyphenyl)ethanol to the 1-(4-metilphenyl)ethanona.
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Dubois, Janie. "Determination of peroxide value and anisidine value using Fourier transform infrared spectroscopy." Thesis, McGill University, 1995. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23391.

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Lipid oxidation has important consequences in the edible oil industry, producing compounds with sensory impact and thus reducing the economic value of the products. This work focused on the development of two Fourier transform infrared (FTIR) spectroscopy methods for the measurement of peroxide value (PV) and anisidine value (AV), representing the primary and secondary oxidation products of edible oils.
The infrared method developed for PV determination was based on a mathematical treatment by the partial least squares method of the information contained in the spectral region between 3750 and 3150 cm$ sp{-1}$.
The second method developed considered aldehyde content and anisidine value, a measure of secondary oxidation products.
The two methods developed are rapid ($ sim$2 min/sample) and have the advantage of being automatable. An infrared system coupled to a computer can collect the spectrum of an oil, analyze it and present a report without the need for personnel trained in FTIR spectroscopy. The cost of such a system would rapidly be absorbed through savings on personnel cost, time and chemical reagents required for conventional chemical methods and as such provides a useful advance in quality control methodology for the edible oils sector. (Abstract shortened by UMI.)
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Garcia, Mendoza Maria del Pilar. "Enrichissement d’huiles végétales par des antioxydants de type phenolique en vue d’applications alimentaires." Thesis, Bordeaux, 2020. http://www.theses.fr/2020BORD0196.

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Les huiles végétales comme les huiles de cameline et tournesol sont des sources d’acides gras polyinsaturés bon pour la santé mais également très sensibles à la dégradation oxydative. Ce travail vise à améliorer la stabilité oxydative d’huiles alimentaires (principalement l’huile de cameline) via l’incorporation de composés phénoliques antioxydants soit comme composé pur (quercétine) soit comme un mélange plus complexe extrait à partir d’un coproduit de la noix. La faible solubilité de la quercétine dans l’huile a été contournée avec succès par le développement d’une voie d’enrichissement sans solvant en présence de phospholipides. Ainsi, la formulation à base de quercétine-phospholipides a permis d’augmenter significativement à la fois la solubilité de la quercétine and la stabilité oxydative de l’huile. Cette stabilité oxydative, mesurée par vieillissement accéléré à chaud, s’est révélée variable selon les concentrations en quercétine et phospholipides. L’hypothèse du rôle central des associations colloïdales dans ces observations a été formulée. Des données sur la solubilité de la quercétine dans différents solvants d’intérêt industriel ont également été générées. Pour les extraits phénoliques à base de tourteau de noix, en plus de l’amélioration de la stabilité oxydative, les paramètres influençant l’extraction ont été identifiés et une modélisation des procédés batch et semi-continu proposée. L’effet protecteur contre l’oxydation de l’huile d’un extrait de noix présentant une haute activité antiradicalaire s’est révélé dose-dépendant et a permis un accroissement significatif de la durée de conservation des huiles enrichies
Vegetable oils like camelina and sunflower oils are sources of healthy polyunsaturated fatty acids that are however highly susceptible to oxidative degradation. This work aimed at enhancing the oxidative stability of edible oils, mostly camelina oil by incorporating phenolics antioxidants, either as a pure component, quercetin, or as a more complex mixture extracted from a walnut by-product. The low solubility of quercetin in oils was successfully circumvented by developing a solvent-free route of enrichment in presence of phospholipids, so that quercetin-phospholipids formulation allowed to significantly increase both quercetin solubility and the oxidative stability of the oils. The enhanced oxidative stability, monitored under accelerated conditions of heating, was found to vary according to quercetin-phospholipid concentrations and ratios, and it was assumed that colloidal associations played a key role in the enhancement. Data of quercetin solubility in various solvents of industrial interest were also provided. For phenolic extract recovered from a walnut press-cake in addition to oxidative stability enhancement, modelling of batch and semi-continuous extractions was performed and influent parameters were identified. The protective effect against lipid oxidation of a walnut extract exhibiting high antiradical activity was dose-dependent and significantly extended the shelf life of enriched oils
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Roman, Olesea. "Mesure et prédiction de la réactivité des lipides au cours du chauffage d'huiles végétales à haute température." Phd thesis, AgroParisTech, 2012. http://pastel.archives-ouvertes.fr/pastel-00806186.

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Si les lipides contribuent à la valeur nutritionnelle et sensorielle de nombreux aliments, ils sont particulièrement sensibles aux réactions d'oxydation. Les principaux mécanismes mis en jeu lors de l'oxydation des acides gras insaturés sont relativement bien connus. En revanche, il est aujourd'hui quasiment impossible de prédire l'avancement des réactions et souvent nécessaire de recommencer une nouvelle étude de stabilité oxydative pour tout nouveau couple produit alimentaire / procédé de transformation. L'objectif de la thèse est donc de construire un modèle mécanistique couplé à un modèle de transfert de l'oxygène dans le but de prédire l'avancement des réactions d'oxydation dans un milieu lipidique continu et dans des conditions expérimentales définies et contrôlées (température, oxygénation, composition en acides gras, composition en antioxydants). Pour cela, un schéma réactionnel visant à détailler l'ensemble des réactions impliquées dans le phénomène d'auto-oxydation des lipides a été proposé puis un modèle stoechio-cinétique a été construit à partir des valeurs des paramètres cinétiques issues de la littérature. La réactivité des acides gras insaturés présents dans trois huiles végétales d'usage courant (colza, tournesol, tournesol oléique), purifiées de leurs antioxydants naturels, a été étudiée entre 80 et 180°C, en suivant différents marqueurs d'oxydation (diènes conjugués, hydroperoxydes, aldéhydes, polymères). Comme attendu, les cinétiques d'oxydation se sont avérées dépendantes de la composition des huiles en acides gras, de la température et des conditions d'oxygénation. L'ajout d'antioxydant(s) a confirmé l'effet protecteur de l'α-tocophérol, qui n'a pas été amélioré par un enrichissement en acide chlorogénique, acide phénolique naturellement présent dans les graines de tournesol. Les résultats obtenus ont été utilisés pour valider le modèle développé, dont les prédictions permettent de reproduire les tendances expérimentales. Deux limitations ont été mises en évidence au cours de cette phase de validation dont la première concerne la description fiable et précise du mécanisme d'oxygénation du milieu, qu'il sera nécessaire de mesurer dans une huile à haute température pour valider le modèle d'oxydation. Par ailleurs, compte tenu du nombre important de réactions prises en compte, il sera indispensable de disposer d'un jeu de données expérimentales plus important, pouvant inclure des intermédiaires radicalaires. Pour cela, les potentialités de la résonance paramagnétique électronique ont été étudiées au cours de ce travail, à la fois pour suivre les radicaux lipidiques et pour accéder à des paramètres cinétiques pour des réactions radicalaires, peu disponibles dans la littérature.
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Aladedunye, Adekunle Felix. "Inhibiting thermo-oxidative degradation of oils during frying." Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, 2011, 2011. http://hdl.handle.net/10133/3257.

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The present study sought for practical ways to improve the frying performance of oils without compromising the availability of the essential fatty acids and nutraceuticals. To this end, the influence of temperature, oxygen concentrations, and compositions of minor components on frying performance was investigated. A novel frying protocol, utilizing carbon dioxide blanketing, was developed and found to significantly improve the performance of the frying oil. Optimizing both the amounts and the compositions of endogenous minor components also improved the performance of the frying oil. Twenty one novel antioxidants were synthesized and evaluated under frying and storage conditions. Antioxidant formulations consisting of a combination of endogenous and synthesized antioxidants were developed and tested in an institutional frying operation. A rapid and effective frying test was developed to assess the frying performance of oils and applied antioxidants. Furthermore, a novel procedure for direct hydroxynonenal analysis in frying oil was developed.
xx, 249 leaves; 29 cm
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Touffet, Maxime. "Transferts et réactivité de l’huile au cours du procédé de friture." Thesis, Université Paris-Saclay (ComUE), 2018. http://www.theses.fr/2018SACLA019/document.

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La friture profonde de type batch a été étudiée dans le projet FUI Fry’In (Réf. AAP17, 2014-2018) dans le but de proposer des innovations de rupture pour des friteuses batch domestiques et professionnelles. La thèse a appuyé le projet sur la maîtrise de deux effets négatifs de la friture : i) la thermo-oxydation de l’huile responsable des mauvaises odeurs et produits de dégradation ainsi que ii) la prise d’huile généralement favorisée au détriment de son égouttage. L’étude a été réalisée en combinant des mesures directes (spectroscopie et imagerie infrarouges en mode ATR, photo-ionisation, mesures DSC, imagerie rapide…) et modélisation multi-échelle (écoulement de l’huile et égouttage lors du retrait, description lagrangienne des réactions en présence d’un écoulement, couplage avec les ciné-tiques de dissolution de l’oxygène). La complexité du processus de thermo-oxydation a été réduite en considérant les hydroperoxydes comme une forme de stockage organique de l’oxygène, qui propage l’oxydation dans des régions en anoxie. Leur décomposition produit de nombreux composés de scission, dont la nature est influencée par les conditions locales de température et de concentration en oxygène. La prise d’huile a été décrite comme le bilan net entre l’huile charriée au moment du retrait et l’huile égouttée. L’égouttage a été étudié sur des barreaux métalliques et des produits réels. Il se conduit à la formation de quatre à huit gouttes en quelques secondes. Les cinétiques de drainage anisothermes ont été prédites par un modèle mécanistique. Le mécanisme spécifique de prise d’huile en cours de friture a été aussi analysé ; il se produit uniquement dans le cas des produits préfrits congelés
Batch deep-frying has been investigated within the collaborative project FUI Fry’In (ref. AAP17, 2014-2018) with the aim of proposing breakthrough innovations for small and medium size appliances. The PhD thesis was part of the project and focused on two specific adverse effects of deep-frying on food products: oil thermo-oxidation responsible for break-down products and off-flavors, and oil pickup process usually favored relatively to oil dripping. The work was carried out by combing direct measurements (FTIR-ATR spectroscopy and imaging, photoionization, DSC measurements, fast imaging…) and multiscale modeling (oil flow and oil dripping during product re-moval, Lagrangian description of reactions in aniso-thermal flows, coupling with oxygen dissolution kinetics). The complex problem of thermo-oxidation was split into simpler mechanisms by noticing that hydroperoxides are a kind of long-lived form of or-ganic oxygen, which trigger propagation in deep re-gions under anoxia. Their decomposition lead to various scission products, which were shown to be in-fluenced by both local temperature and oxygen con-centration. Oil uptake was described as the net balance between the amount of dragged oil during product removal and oil dripping at the tips of the product. The dripping process studied on both metal-lic sticks and real products occurs in less than few seconds and leads to a formation of four to eight drop-lets. The detailed drainage kinetics in anisothermal conditions were captured and predicted with the pro-posed mechanistic models. The specific mechanism of oil uptake during the immersion stage was eluci-dated and was shown to occur only in parfried frozen products
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Bati, Nabil A. "Thermal, oxidative and hydrolytic stability of selected frying shortenings evaluated by new and conventional methods." Diss., Virginia Polytechnic Institute and State University, 1989. http://hdl.handle.net/10919/54488.

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The thermal, oxidative, and hydrolytic stability of several frying shortenings were studied via chemical, physical and sensory analyses. Corn, cottonseed and peanut oils, and cottonseed and soybean liquid shortenings were tested under static heating conditions, while peanut oil, and cottonseed and soybean oil liquid shortenings were evaluated under commercial frying conditions. The research had two objectives: to evaluate the relative stability of the various shortenings under both heating condition; and to evaluate new or modified quality assessment methods which would provide early prediction of heat abuse for the fast-food industry. Six of the conducted analyses were conventional or modified: free fatty acids; polar components; gas chromatograph volatile profiles; viscosity; FoodOil-Sensor; and sensory. Three were new: contact angle; high temperature; and high-temperature gas chromatographic analysis of triglyceride; and polar component % as determined by high-performance thin-layer chromatography (HPTLC). Under static heating conditions, varying heating periods or shortening types had significant (P<0.000l) effects on the resulting data of the following tests: free fatty acids; polar component; total volatiles; dielectric constant; viscosity; polar component % measured by HPTLC; contact angle; and sensory analysis; but heating time had no significant effect on triglyceride profiles Under commercial frying conditions of chicken nuggets and filets, heating time had significant effects on changes in the dielectric constant; free fatty acid %; viscosity; contact angle; and sensory rating; also it had a significant effect on the polar component % under chicken nugget frying conditions only. Furthermore, heating time had no significant effect on polar component % under chicken filet frying conditions and on polar component % by HPTLC under both frying conditions Cottonseed oil liquid shortening had sensory scores equal to peanut oil under static and commercial frying conditions even though peanut oil exhibited a greater chemical and physical stability. Soybean oil liquid shortening had an objective quality identical to peanut oil, however, its subjective quality was lower. Cottonseed oil liquid shortening had better flavor but less objective stability than soybean oil liquid shortening The cut-off quality level for the shortenings was not reached, because all the shortenings were discarded after seven days of use which was before the onset of significant-quality deterioration. The best on-site index of shortening stability was the FoodOil-Sensor reading (dielectric constant) which was followed by the free fatty acid test.
Ph. D.
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Books on the topic "Edible Oxidation"

1

Lipid oxidation: Challenges in food systems. Urbana, Illinois: AOCS Press, 2013.

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Dimitrios, Boskou, and Elmadfa I, eds. Frying of food: Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures. Lancaster, Pa: Technomic Pub. Co., 1999.

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Boskou, Dimitrios, and I. Elmadfa. Frying of food: Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures, second edition. 2nd ed. Boca Raton: CRC Press, 2010.

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Elmadfa, Ibrahim, and Dimitrios Boskou. Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition. Taylor & Francis Group, 2016.

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Elmadfa, Ibrahim, and Dimitrios Boskou. Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition. Taylor & Francis Group, 2016.

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Elmadfa, Ibrahim, and Dimitrios Boskou. Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures. 5th ed. CRC, 1999.

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(Editor), Young-Joon Surh, Zigang Dong (Editor), Enrique Cadenas (Editor), and Lester Packer (Editor), eds. Dietary Modulation of Cell Signaling Pathways (Oxidative Stress and Disease). CRC, 2008.

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Book chapters on the topic "Edible Oxidation"

1

Cedrowski, Jakub, Jacek Grebowski, and Grzegorz Litwinienko. "Antioxidant Activity of Edible Isothiocyanates." In Lipid Oxidation in Food and Biological Systems, 277–303. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-87222-9_13.

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Madhujith, Terrence, and Subajiny Sivakanthan. "Oxidative Stability of Edible Plant Oils." In Bioactive Molecules in Food, 529–51. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-78030-6_94.

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Madhujith, Terrence, and Subajiny Sivakanthan. "Oxidative Stability of Edible Plant Oils." In Reference Series in Phytochemistry, 1–23. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-54528-8_94-1.

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Kozarski, Maja, and Leo J. L. D. van Griensven. "Oxidative stress prevention by edible mushrooms and their role in cellular longevity." In Wild Mushrooms, 319–48. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003152583-13.

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Shahidi, Fereidoon. "Oxidative Stability of Edible Oils as Affected by Their Fatty Acid Composition and Minor Constituents." In ACS Symposium Series, 201–11. Washington, DC: American Chemical Society, 2002. http://dx.doi.org/10.1021/bk-2003-0836.ch015.

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Matthäus, B. "Oxidation of edible oils." In Oxidation in Foods and Beverages and Antioxidant Applications, 183–238. Elsevier, 2010. http://dx.doi.org/10.1533/9780857090331.2.183.

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"- Oxidation." In Handbook of Analysis of Edible Animal By-Products, 80–101. CRC Press, 2011. http://dx.doi.org/10.1201/b10785-9.

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Laguerre, Mickaël, Antoine Bily, and Simona Birtić. "Lipid oxidation in food." In Lipids and Edible Oils, 243–87. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-817105-9.00007-0.

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Min, David, and Jeffrey Boff. "Lipid Oxidation of Edible Oil." In Food Science and Technology. CRC Press, 2002. http://dx.doi.org/10.1201/9780203908815.pt3.

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KOCHHAR, S. P. "DETERIORATION OF EDIBLE OILS, FATS AND FOODSTUFFS." In Atmospheric Oxidation and Antioxidants, 71–139. Elsevier, 1993. http://dx.doi.org/10.1016/b978-0-444-89616-2.50006-9.

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Conference papers on the topic "Edible Oxidation"

1

Raju, Gagan, Soumyabrata Banik, Sindhoora Kaniyala Melanthota, Yana Baycerova, Yury Kistenev, and Nirmal Mazumder. "Machine learning approach to study the effect of oxidation in edible almond oils using combined spectroscopy and principal component analysis." In Frontiers in Optics. Washington, D.C.: Optica Publishing Group, 2022. http://dx.doi.org/10.1364/fio.2022.jw4a.13.

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Oxidative deterioration of edible oils makes it unfit for consumption and poses several serious health hazards on mankind. Present study employs PCA based machine learning along with spectroscopy to investigate the effect of oxidation on edible oils.
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2

Sobolev, Roman, Yuliya Frolova, Varuzhan Sarkisyan, and Alla Kochetkova. "Study of the Oxidative Stability of Oleogels Structured with Beeswax Fractions." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zbfu3245.

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Combining the beeswax fractions is an effective way of structuring edible oils. However, their effect on oleogel oxidative stability is still not studied. Thus, the study on the influence of beeswax and combinations of its fractions on the edible oleogels oxidation was the objective of this research.Four fractions of beeswax (A, B, C, D) were isolated using preparative flash-chromatography and characterized by TLC and HPLC-ELSD. Sunflower oil was used to prepare oleogels (at 90 °C for 30 minutes) with a 6% of gelator. The fatty acid composition was evaluated by GC. The samples were stored at 35°C for 20 days, monitoring the oxidation using: PV, AV, CDV, TOTOX, HS-SPME-GC-MS. The induction period was determined using the OXITEST reactor.We have shown that fraction A contained hydrocarbons ( >99%); B - monoesters ( >95%); C - wax esters ( >66%), alcohols ( >29%), and free fatty acids ( >4%); D - alcohols ( >49%), free fatty acids ( >40%) and wax esters ( >10%). Combinations of A+B, A+B+C, and A+B+D gelators were made using fractions in equal amounts. The fatty acid composition of freshly prepared oleogels and oil didn't differ (p >0.05). Sunflower oil had the best oxidative stability among all samples. The A+B-based oleogel had the highest oxidative stability among the oleogels. Hexanal is shown to be the main volatile organic compound formed during the oxidation of sunflower oil. The volatile compounds profile of the oleogels also included ketones, alcohols, and terpenes. Beeswax-based oleogel had the lowest induction period, which indicates the presence of prooxidant components. A close correlation was found between the oxidation rate of oleogels and the content of free fatty acids (r2=0.8195) in the gelator.This study shows that the use of beeswax fractions, compared to beeswax itself, results in fat-containing products with higher oxidation stability.
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Kivevele, Thomas, Avinash Kumar Agarwal, Tarun Gupta, and Makame Mbarawa. "Oxidation Stability of Biodiesel Produced from Non-Edible Oils of African Origin." In SAE 2011 World Congress & Exhibition. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2011. http://dx.doi.org/10.4271/2011-01-1202.

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Wiesman, Zeev, Charles Linder, and Maliheh Esfahanian. "Time Domain (TD) NMR Proton (1H) Mobility Sensor to Assess Oil Quality and Oxidation." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gidy7667.

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The induction phase is the first step of oxidation, after which initiation phase occurs and is characterized by 1H abstraction and increasing peroxide levels. Later, the propagation cascade phase is generated with significant chemical and structural modification of the oil's fatty acids, causing increased concentrations of aldehydes. The process is terminated by the formation of toxic polymerization end products. A rapid and efficient analytical method of the different steps of oil oxidation are herein describe. Using a TD 1H NMR sensor capable of measuring proton mobility, it is possible to follow the segmental motion of the 1H population in each of the oil's segments, as well as describing the proton relaxation signals generated from the magnetic field that can measure and characterize important chemical and physical properties of the tested sample. In our research group's recent work, we demonstrated the ability to quantitatively measure the rates of self-diffusion (D) as well as ILT T1 and T2 spectral fingerprints of heated oils to correlate these values with chemical and morphological changes during oxidation. To simplify and reduce the time required for characterizing oil quality and oxidation using a TD 1H NMR sensor the present study focused on the relationship between D and the thermal and air conditions for enhancing oil oxidation. An excellent (R2>0.95) correlation of D with oil oxidation's conventional colorimeter standard tests (e.g., PV, p-Anisidine and TOTOX) was shown. These results were obtained from a high temperature (80°C) oxidation study of a list of saturated, monounsaturated and polyunsaturated edible oils (linseed, soy, olive, coconut, butter, respectively). The study clearly showed that self-diffusion D values, reflecting the mobility of 1H protons, is an accurate and rapid (< 1 minute) marker/indicator for the oil's quality with emphasis on the oils oxidation status, that be measured and used in the oil industry.
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Durand, Erwann, Nastassia Kaugarenia, Nathalie Barouh, Pierre Villeneuve, and Romain Kapel. "Antioxidant chelating peptides production from Rapeseed meal proteins proteolysis." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/whcd7145.

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The oxidative chemical degradation produced by reactive species (free radicals, oxygen, etc.) is responsible for the deterioration of most of the formulated products. One of the main properties of an antioxidant lies in its capacity to limit the chemical propagation of oxidation by reducing free radicals. Another strategy to prevent oxidation is binding transition metals, since they are ubiquitous and deeply involved in the initiation and propagation of lipids oxidation. Naturally occurring phospholipids, polyphenols, proteins, or peptides that can bind metal ions could be more valued than synthetic molecules, for human wellbeing, but also to align with consumer preferences. Yet, EDTA salts and sodium citrate remain the most common metal chelators in foods. In this study, we went to investigate a strategy to develop naturally produced antioxidants peptides from edible plant biomass, such as rapeseed. Several enzymatic hydrolyses of total rapeseed protein isolate with various proteases have been performed, and the produced peptides were screened for their antioxidant capacity. Peptides generated with Prolyve® allowed for particularly high Fe2+ chelation capacity (EC50 = 247 ± 27 µg). Accordingly, the enzymatic processing step with Prolyve® was modeled and optimized to minimize reaction costs and maximize peptide recovery. Then, lipid oxidation was studied in the presence or in the absence of chelating peptides, in micellar, bulk, and oil-in-water emulsion systems, and compared with EDTA salts and sodium citrate. Results clearly emphasized a very interesting potential from the peptides sample to prevent lipid oxidation by chelation of transition metals in emulsified models.This result is particularly important to develop the potential of applications of rapeseed meal in various food formulations. In addition, this study emphasized an approach aiming at developing food chelator peptides from plant proteins, having multifunctional properties, and through sustainable processing.
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Cho, Karin, Nuria Acevedo, and Rodrigo Tarte. "Characterization of the mechanical properties, freeze-thaw stability, and oxidative stability of edible, high-lipid rice bran wax-gelatin biphasic gels." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/umbu8998.

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Although some consumers have a negative connotation of fats in food products, fats provide a unique mouthfeel, texture, and flavor to foods. Biphasic gels, which are semi-solid systems composed of two generally immiscible systems, were investigated as they may offer a potential solution to remove or reduce semi-solid fats in foods without sacrificing functionality. Edible biphasic gels with high lipid fractions ( >50%) were developed and characterized. The gels consisted of gelatin in aqueous buffer (hydrogel; HY), and rice bran wax in high-oleic soybean oil (oleogel; OE). The OE:HY ratios prepared were  40:60, 50:50, 60:40, and 70:30. Thermal analysis was performed with differential scanning calorimetry. Freeze-thaw stability of the gels was studied by rheology, liquid loss measurement, and microstructural characterization before and after one freeze-thaw cycle. Biphasic gels were also stored for approximately 6 months under accelerated oxidation conditions at 22°C to assess oxidative stability through PV analysis. The combination of HY and OE led to superior systems compared to the individual gel components. The yield stress (s*) values for biphasic gels were greater than for OE alone, and increased as the proportion of HY increased. CLSM showed that the HY was the continuous phase for all ratios. After exposure to one freeze-thaw cycle, biphasic gels showed no visual differences, a reduced water loss and an increase in G’ when compared to pure HY. Oxidative stability of the biphasic gels was shown by the low PV (less than 3 meq/kg) after the storage period. By changing the OE:HY, the biphasic gel can be tailored as semi-solid fat replacers with desired properties and good overall stability. The findings from this study demonstrate the improved functionality of oils by formulating into a biphasic gel system, thus potential to replace semi-solid fats.
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Yang, Hongshun, Xiao Feng, and Zhongyang Ren. "Developing Pickering and nanoemulsions for inhibiting lipid oxidation of aquatic food products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/vcyj7544.

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Emulsions including Pickering emulsions and nanoemulsions have enormous application potential for inhibiting lipid oxidation. Polysaccharides like κ-carrageenan can improve the gel-like behavior of protein-stabilized Pickering emulsions. Tea water-insoluble proteins and κ-carrageenan can be used for preparing fish oil-in-water Pickering emulsions and fish oil gels. The characteristics of Pickering emulsions and fish oil gels at different proportion of tea water-insoluble proteins and κ-carrageenan were analyzed by high-speed homogenization assisted with ultrasonic treatment. The physicochemical analysis and secondary structure of mixtures showed that the turbidity reduced, particle size unchanged except that of mixtures at 80:20 and zeta potential was unaltered with the addition of κ-carrageenan; meanwhile, the secondary structure of mixtures changed due to the addition of κ-carrageenan. The viscoelastic behavior enhanced compared with that stabilized by tea water-insoluble proteins only. Fish oil gels using mixture-stabilized PEs as a template had a solid-like behavior with a storage modulus of approximately 200 kPa. Besides, the effects of tocopherol nanoemulsions on lipid oxidation of fish sausages were assessed during 16-day storage at 4€¯°C. Nanoemulsions including 250 and 500€¯mg/kg tocopherol improved fish sausages' quality during cold storage and effectively inhibited lipid oxidation due to low peroxide value and high polyunsaturated fatty acid content. The droplet diameter of nanoemulsions including tocopherol stored at 4€¯°C for 16 days was below 500€¯nm. The small droplets with even distribution, and high stability of tocopherol nanoemulsions might explain the potential mechanism of inhibiting lipid oxidation in fish sausages. Interestingly, nanoemulsions encapsulated with 250€¯mg/kg tocopherol were effective to delay the lipid oxidation and improve fish sausages quality during cold storage. These findings will be useful for developing new edible hydrocolloid systems such as Pickering emulsions and nanoemulsions to inhibit lipid oxidation in aquatic products and broaden the application of emulsions in food industry.
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Alberdi-Cedeño, Jon, and María Luisa Ibargoitia. "Oxylipins Detected for the First Time in the Oxidation Process of Edible Oils Rich in Omega-6 Polyunsaturated Groups by 1H NMR." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.108.

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Wang, Yixiang, Bin Li, Shilin Liu, Xiaogang Luo, Xingzhong Zhang, and Yan Li. "Pickering emulsions stabilized by soybean protein isolate/cellulose nanofibrils: Influence of pH." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zksv4215.

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Emulsions including Pickering emulsions and nanoemulsions have enormous application potential for inhibiting lipid oxidation. Polysaccharides like κ-carrageenan can improve the gel-like behavior of protein-stabilized Pickering emulsions. Tea water-insoluble proteins and κ-carrageenan can be used for preparing fish oil-in-water Pickering emulsions and fish oil gels. The characteristics of Pickering emulsions and fish oil gels at different proportion of tea water-insoluble proteins and κ-carrageenan were analyzed by high-speed homogenization assisted with ultrasonic treatment. The physicochemical analysis and secondary structure of mixtures showed that the turbidity reduced, particle size unchanged except that of mixtures at 80:20 and zeta potential was unaltered with the addition of κ-carrageenan; meanwhile, the secondary structure of mixtures changed due to the addition of κ-carrageenan. The viscoelastic behavior enhanced compared with that stabilized by tea water-insoluble proteins only. Fish oil gels using mixture-stabilized PEs as a template had a solid-like behavior with a storage modulus of approximately 200 kPa. Besides, the effects of tocopherol nanoemulsions on lipid oxidation of fish sausages were assessed during 16-day storage at 4 °C. Nanoemulsions including 250 and 500 mg/kg tocopherol improved fish sausages’ quality during cold storage and effectively inhibited lipid oxidation due to low peroxide value and high polyunsaturated fatty acid content. The droplet diameter of nanoemulsions including tocopherol stored at 4 °C for 16 days was below 500 nm. The small droplets with even distribution, and high stability of tocopherol nanoemulsions might explain the potential mechanism of inhibiting lipid oxidation in fish sausages. Interestingly, nanoemulsions encapsulated with 250 mg/kg tocopherol were effective to delay the lipid oxidation and improve fish sausages quality during cold storage. These findings will be useful for developing new edible hydrocolloid systems such as Pickering emulsions and nanoemulsions to inhibit lipid oxidation in aquatic products and broaden the application of emulsions in food industry.
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10

Munoz, Juan Fernando. "High oleic palm oil: Uses and applications." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/eoga3312.

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High oleic palm oil (HOPO) is the result of an agricultural innovation. A non-GMO palm, more resistant to diseases such as bud rot, with a higher oil yield per area than E.guineensis palm, was obtained. Its oil is mostly unsaturated; its oleic acid content is 10-15% higher compared to African palm oil. It has a higher content of beta-carotene (pro-vitamin A) and natural antioxidants such as tocotrienols and tocopherols (Vitamin E).HOPO can be refined by a special process that allows the oil to retain most of the nutritional components that are present in the crude oil. A refined red colored oil is obtained, with high beta-carotene and vitamins content, which can be fractionated to produce red oleins and stearins, for various applications where its color and nutritional value can be exploited.The objective of this conference is to share our experience in the use and commercialization of HOPO, highlighting its advantages in the formulation of edible oils and in industrial applications.High oleic red palm olein can be used as a cooking oil in households, imparting a pleasant reddish-gold color to food. Both red olein and stearin can be used in the production of baked goods, allowing these foods to retain part of the vitamins given by the oil, and as a source of natural beta-carotene.Traditionally refined high oleic palm olein, being more unsaturated than E. guineensis palm olein, is more resistant to crystallization in cold climates, which allows it to replace imported seed oils in edible oil formulas. Industries that produce snacks and fried foods also use this oil due to its high resistance to oxidation and its lower content of saturated fatty acids than traditional palm olein, facilitating the production of shortenings reduced in saturated fat, which is increasingly required by different industries in Latin America.
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