Food Science Commons^™

Antioxidant Synergism Between Α-Tocopherol And A High Phosphatidylserine Modified Lecithin, Harshika Arora

Masters Theses

Phospholipids, such as phosphatidylserine (PS) have been shown to work synergistically with tocopherols to extend the shelf life of oil-in-water emulsions. However, the high cost of PS prevents it from being used as a food additive. This work investigated the potential use of a high PS enzyme-modified lecithin to be used along with α-tocopherol to extend the lag phase of oil-in-water emulsions stabilized using Tween 20. Phospholipase D from Streptomyces sp. and L-serine were used to modify lecithin to increase PS concentration. Enzyme activity was optimized as a function of pH and temperature using a high PC soybean lecithin. The …

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 …

Understanding The Impact Of Oxygen Concentration And Active Packaging On Controlling Lipid Oxidation In Oil-In-Water Emulsions, David Johnson

Doctoral Dissertations

Consumer concern over synthetic food antioxidants have led researchers to seek alternative natural, or ‘clean’ label, solutions to prevent lipid oxidation. Unfortunately, natural antioxidants are often not as effective as their synthetic counterparts. As a result, there remains a need to develop active packaging strategies and maximize current antioxidant strategies in food applications. Active packaging, or packaging that has a function beyond being an inert barrier, is an attractive strategy to limit lipid oxidation in foods. Active packaging performs the work of an antioxidant without appearing on the package label. The work presented here builds upon active packaging development as …

Synthesis And Applications Of Non-Migratory Metal Chelating Active Packaging, Maxine J. Roman

Doctoral Dissertations

Many packaged foods use synthetic chelators (e.g. ethylenediaminetetraacetic acid, EDTA) to inhibit metal promoted oxidation and/or microbial growth that may cause food spoilage. Consumer demand for foods without synthetic additives has prompted growing interest in alternative preservation methods. Our research group has previously developed non-migratory metal chelating active packaging materials by surface immobilization of polymeric chelators and demonstrated their ability to inhibit lipid oxidation in model food emulsions. The work presented in this dissertation investigates the synthesis, performance stability, and practical application of metal chelating surface modifications to optimize design of non-migratory metal chelating active packaging materials. Metal chelating active …