Cargando…

Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions

Phosphatidylserine (PS) was 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...

Descripción completa

Detalles Bibliográficos
Autores principales:	Arora, Harshika, Culler, Mitch D., Decker, Eric A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997968/ https://www.ncbi.nlm.nih.gov/pubmed/35407101 http://dx.doi.org/10.3390/foods11071014

Ejemplares similares

Tocopherol and tocotrienol homologs in parenteral lipid emulsions
por: Xu, Zhidong, et al.
Publicado: (2015)

The Effect of Microfluidization Pressure and Tocopherol Content on the Retention of Vitamin A in Oil-In-Water Emulsions
por: Banasaz, Shahin, et al.
Publicado: (2021)

Lecithin-sodium caseinate self-assembled complexes as emulsifying agents in oil-in-water emulsion: Acidic medium approach
por: Navarrete de Toledo, Antônio Matias, et al.
Publicado: (2022)

Ultrasonic-assisted preparation of α-Tocopherol/casein nanoparticles and application in grape seed oil emulsion
por: Sun, Libin, et al.
Publicado: (2021)

Development of Olive Oil and α-Tocopherol Containing Emulsions Stabilized by FucoPol: Rheological and Textural Analyses
por: Baptista, Sílvia, et al.
Publicado: (2022)

Efficiency of δ-Tocopherol in Inhibiting Lipid Oxidation in Emulsions: Effects of Surfactant Charge and of Surfactant Concentration
por: Martínez-Senra, Tamara, et al.
Publicado: (2023)

Distributions of α- and δ-TOCopherol in Intact Olive and Soybean Oil-in-Water Emulsions at Various Acidities: A Test of the Sensitivity of the Pseudophase Kinetic Model
por: Fernández-Ventoso, Lucía, et al.
Publicado: (2022)

A novel water‐in‐oil emulsion with a lecithin‐modified bentonite prevents skin damage from urban dust and cedar pollen
por: Iwanaga, T., et al.
Publicado: (2020)

Influence of Proteins on Bioaccessibility of α-Tocopherol Encapsulation within High Diacylglycerol-Based Emulsions
por: Zou, Qian, et al.
Publicado: (2023)

Preparation, Physicochemical Characterization and Oxidative Stability of Omega-3 Fish Oil/α-Tocopherol-co-Loaded Nanostructured Lipidic Carriers
por: Shahparast, Yaser, et al.
Publicado: (2019)

Effects of Oxidized Frying Oil on Proteins Related to α-Tocopherol Metabolism in Rat Liver
por: Huang, Wen-Chi, et al.
Publicado: (2009)

Low-Energy Encapsulation of α-Tocopherol Using Fully Food Grade Oil-in-Water Microemulsions
por: Aboudzadeh, M. Ali, et al.
Publicado: (2018)

Evaluation of the Efficacy and Synergistic Effect of α- and δ-Tocopherol as Natural Antioxidants in the Stabilization of Sunflower Oil and Olive Pomace Oil during Storage Conditions
por: Athanasiadis, Vassilis, et al.
Publicado: (2023)

Nano-Lipids Based on Ginger Oil and Lecithin as a Potential Drug Delivery System
por: Quach, Hung, et al.
Publicado: (2022)

RRR-α-Tocopherol Is the Predominant Stereoisomer of α-Tocopherol in Human Milk
por: Kuchan, Matthew J, et al.
Publicado: (2018)

Irradiation Effect on Oxidative Condition and Tocopherol Content of Vegetable Oils
por: Lalas, Stavros, et al.
Publicado: (2007)

Stability of Hydroxy-α-Sanshool in Medium-Chain Triglyceride Oil and Corresponding Oil/Water Emulsions
por: Mitani, Takahiko, et al.
Publicado: (2023)

Effectiveness of α-, γ- and δ-Tocopherol in a CLA-Rich Oil
por: Márquez-Ruiz, Gloria, et al.
Publicado: (2014)

Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose
por: Kampa, Jansuda, et al.
Publicado: (2022)

Preparation and Application of Water-in-Oil Emulsions Stabilized by Modified Graphene Oxide
por: Fei, Xiaoma, et al.
Publicado: (2016)

Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions
por: Gallego, María Gabriela, et al.
Publicado: (2017)

Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion
por: Qayum, Abdul, et al.
Publicado: (2020)

Change to Mixed-Lipid Emulsion From Soybean Oil–Based Lipid Emulsion in Pediatric Patients
por: Haines, Krista L., et al.
Publicado: (2023)

The Interaction between Zein and Lecithin in Ethanol-Water Solution and Characterization of Zein–Lecithin Composite Colloidal Nanoparticles
por: Dai, Lei, et al.
Publicado: (2016)

Does a fish-oil-containing lipid emulsion improve liver function in comparison with a soybean oil lipid emulsion?
por: Linke, J, et al.
Publicado: (2010)

Contribution of the Ratio of Tocopherol Homologs to the Oxidative Stability of Commercial Vegetable Oils
por: Zaunschirm, Mathias, et al.
Publicado: (2018)

Pro- and Antioxidative Effect of α-Tocopherol on Edible Oils, Triglycerides and Fatty Acids
por: Jerzykiewicz, Maria, et al.
Publicado: (2013)

Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion
por: Shi, Chenshan, et al.
Publicado: (2021)

Particles’ Organization in Direct Oil-in-Water and Reverse Water-in-Oil Pickering Emulsions
por: Ramos, Diego M., et al.
Publicado: (2023)

Partitioning of Antioxidants in Edible Oil–Water Binary Systems and in Oil-in-Water Emulsions
por: Losada-Barreiro, Sonia, et al.
Publicado: (2023)

Exploring the Use of Bryophyllum as Natural Source of Bioactive Compounds with Antioxidant Activity to Prevent Lipid Oxidation of Fish Oil-In-Water Emulsions
por: García-Pérez, Pascual, et al.
Publicado: (2020)

Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects
por: Costa, Marlene, et al.
Publicado: (2020)

Enhanced effectiveness of oil dispersants in destabilizing water-in-oil emulsions
por: John, Gerald F., et al.
Publicado: (2019)

Data on the physical characterization of oil in water emulsions
por: Zalazar, Aldana L., et al.
Publicado: (2016)

Droplet Fusion in Oil-in-Water Pickering Emulsions
por: Whitby, Catherine P., et al.
Publicado: (2018)

Liquid-Infused Membranes with Oil-in-Water Emulsions
por: Bazyar, Hanieh, et al.
Publicado: (2019)

Variations in Microstructural and Physicochemical Properties of Candelilla Wax/Rice Bran Oil–Derived Oleogels Using Sunflower Lecithin and Soya Lecithin
por: Sahu, Deblu, et al.
Publicado: (2021)

Role of Endogenous and Exogenous Tocopherols in the Lipid Stability of Marine Oil Systems: A Review
por: Suárez-Jiménez, Guadalupe Miroslava, et al.
Publicado: (2016)

Development of α-Tocopherol Succinate-Based Nanostructured Lipid Carriers for Delivery of Paclitaxel
por: Marathe, Sushrut, et al.
Publicado: (2022)

Ion Diffusion Selectivity in Lecithin-Water Lamellar Phases
por: Lange, Y., et al.
Publicado: (1974)

Cannot write session to /tmp/vufind_sessions/sess_d62gp091isgt4f1mvlp3scvjs6