Food Science Commons^™

Reactive Carbonyl Compounds: Their Control And Consequences In Foods, Michael Freund

Masters Theses

Polyunsaturated omega-3 fatty acids (n-3 PUFAs) have been suggested to reduce risk for multiple diseases but animal studies on the beneficial effects of n-3 PUFAs are conflicting, possibly due to the presence of toxic lipid oxidation products in the oils used in these studies. In order to provide guidance for future research in n-3 PUFA supplementation, this study researched lipid oxidation and its inhibition in an animal feed system enriched with fish oil. Different storage conditions were tested, and it was found that samples stored at room temperature or above were at significant risk for oxidation with lag phases of …

Tocopherol Regeneration By Phospholipids In Soybean Oil-In-Water Emulsions: Effect Of Tocopherol Homologue And Emulsifier Type, Gautam Samdani

Masters Theses

Phospholipids can regenerate oxidized tocopherols and help delay lipid oxidation. The impact of emulsifier type, tocopherol homologue and phospholipid head group on tocopherol-phospholipid interaction was investigated in this study.

Three µmol tocopherol/kg emulsion and 15.0µmol/kg emulsion of PE or PS were dissolved in oil and emulsions were prepared. Tween 20 or bovine serum albumin(BSA) was used as emulsifier and the continuous phase contained 10mM imidazole/acetate buffer at pH 7. Lipid hydroperoxides and hexanal were measured as lipid oxidation products and the lag phase was determined. With Tween 20 as the emulsifier, α and δ-tocopherol had a hexanal lag phase of …

The Effect Of Non-Thermal Plasma On The Lipid Oxidation And Microbiological Quality Of Sushi, Piotr Kulawik, Carlos Alvarez, Patrick J. Cullen, Ramon Aznar-Roca, Anne Maria Mullen, Brijesh Tiwari

Articles

The study examined the effect of non-thermal plasma (NTP) on the total viable count and lipid oxidation of two common sushi products: nigiri and hosomaki. Sushi samples were treated with NTP using a dielectric barrier discharge system with 70 and 80kV of potential differences for 5min. The samples were stored at 4°C for 11days and analysed for total aerobic count, moisture and protein content, TBA index and fatty acids composition. Although the effect of NTP on the total aerobic counts was not statistically significant, a tendency in log reduction could be observed, with 1–1.5logcfu/g reduction. Moisture and protein content, as …

Chemical Modifications Of Lipids And Proteins By Nonthermal Food Processing Technologies, Juan M. PéRez-AndréS, CléMentine Charoux, Patrick J. Cullen, Brijesh K. Tiwari

Articles

A range of nonthermal techniques have demonstrated process efficacy in ensuring product safety, extension of shelf life, and in general a retention of key quality attributes. However, various physical, chemical and biochemical effects of nonthermal techniques on macro and micro nutrients are evident, leading to both desirable and undesirable changes in food products. The objective of this review is to outline the effects of nonthermal techniques on food chemistry and the associated degradation mechanisms with the treatment of foods. Oxidation is one of the key mechanisms responsible for undesirable effects induced by nonthermal techniques. Degradation of key macromolecules largely depends …