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Antioxidants
Special Issues
Antioxidants for the Oxidative Stabilisation of Food Lipids
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Antioxidants for the Oxidative Stabilisation of Food Lipids

A special issue of Antioxidants (ISSN 2076-3921).

Deadline for manuscript submissions: 15 December 2024 | Viewed by 2421

Special Issue Editor

Dr. Joaquin Velasco

E-Mail Website
Guest Editor
Department of Characterization and Quality of Lipids, Instituto de la Grasa (CSIC), Campus Universidad Pablo de Olavide, Ctra. de Utrera km 1, E-41013 Sevilla, Spain
Interests: lipid oxidation; antioxidant mechanisms; colloidal food systems; food shelf-life; EPR spectroscopy
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Combining antioxidants with different mechanisms of action appears to be the most effective approach to intervene in the different stages pertaining to the oxidative process of food lipids. In recent years, it has been claimed that oil–water interfaces spontaneously created by the self-associations of amphiphilic components in oils facilitate oxidative reactions. The greater affinity of polar antioxidants for these interfaces could explain their greater efficacy compared to lipophilic antioxidants. Nevertheless, little is known about the effects of interactions between antioxidants and the spontaneously created colloidal units on the oxidative stability of bulk oils. Using combinations of various antioxidants for concentration purposes at different regions in oil-in-water emulsions, including oil, water, and especially oil–water interfaces, offers one of the best ways to control lipid oxidation.

This Special Issue is open to studies on antioxidants or antioxidant strategies for preventing lipid oxidation in foods, with a specific focus on antioxidant combinations in bulk oils and oil-in-water emulsions.

Dr. Joaquin Velasco
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • antioxidants
  • oxidative stabilisation
  • food lipids
  • oil–water interfaces
  • lipid oxidation

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Published Papers (2 papers)

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Research

17 pages, 3121 KiB  
Article
Optimization of Oil and Tocopherol Extraction from Maqui (Aristotelia chilensis (Mol.) Stuntz) by Supercritical CO2 Procedure
by Camila Sánchez, Alicia Rodríguez, Francisca Reinoso, Gretel Dovale-Rosabal, Nalda Romero, Alejandra Espinosa, María Elsa Pando, Benjamín Claria, Rodrigo Valenzuela, Cielo Char and Santiago P. Aubourg
Antioxidants 2024, 13(7), 845; https://doi.org/10.3390/antiox13070845 - 15 Jul 2024
Cited by 1 | Viewed by 913
Abstract
This study focused on the oil extraction from freeze-dried maqui (Aristotelia chilensis) by supercritical fluid extraction with carbon dioxide (SFE-CO2). The basic objective was to optimize the oil yield and the tocopherol concentration. A Box/Behnken experimental design was developed [...] Read more.
This study focused on the oil extraction from freeze-dried maqui (Aristotelia chilensis) by supercritical fluid extraction with carbon dioxide (SFE-CO2). The basic objective was to optimize the oil yield and the tocopherol concentration. A Box/Behnken experimental design was developed with three processing variables: supercritical pressure (74, 187, and 300 bar), temperature (35, 48, and 60 °C), and extracting time (30, 135, and 240 min). Multiple optimizations, based on the combination of factor levels at 274 bar, 240 min, and 60 °C, led to the highest oil yield and tocopherol values. The validation of the optimized conditions of maqui oil extraction led to an oil yield of 8% and values of 735, 53, and 97 (mg·kg−1 oil) for α-tocopherol, α-tocotrienol, and γ-tocopherol, respectively. A higher concentration of tocopherol compounds was observed when compared to the employment of the conventional extracting method. The optimized SFE-CO2 method led to an oil extract exhibiting higher Hydrophilic-Oxygen Radical Absorbance Capacity (H-ORAC) assay and total phenol content (22 μmol Trolox equivalents·g−1 oil and 28 mg gallic acid equivalents·g−1 oil) than the oil obtained by the conventional procedure. A practical and accurate oil extraction is proposed for obtaining tocopherol-enriched oil including high concentrations of valuable lipophilic antioxidants. Full article
(This article belongs to the Special Issue Antioxidants for the Oxidative Stabilisation of Food Lipids)
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19 pages, 2259 KiB  
Article
Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil
by Mia Kurek, Mario Ščetar, Marko Nuskol, Tibor Janči, Marija Tanksoić, Damir Klepac, Mojca Čakić Semenčić and Kata Galić
Antioxidants 2024, 13(6), 707; https://doi.org/10.3390/antiox13060707 - 11 Jun 2024
Viewed by 1069
Abstract
In this research, bio-based films were developed using polyelectrolyte complexes derived from chitosan and gelatin for packaging fish oil. To further enhance the antioxidant functionality, the films were enriched with gallic acid and orange essential oils, either individually or in combination. Initially, the [...] Read more.
In this research, bio-based films were developed using polyelectrolyte complexes derived from chitosan and gelatin for packaging fish oil. To further enhance the antioxidant functionality, the films were enriched with gallic acid and orange essential oils, either individually or in combination. Initially, the films were characterized for their physico-chemical, optical, surface, and barrier properties. Subsequently, the phenolic compounds and antioxidant capacity of the films were assessed. Finally, the films were tested as antioxidant cover lids for packaging fish oil, which was then stored at ambient temperature for 30 days, with periodical monitoring of oil oxidation parameters. This study revealed that the inclusion of gallic acid-induced possible crosslinking effects, as evidenced by changes in moisture content, solubility, and liquid absorption. Additionally, shifts in the FTIR spectral bands suggested the binding of gallic acid and/or phenols in orange essential oils to CSGEL polymer chains, with noticeable alterations in film coloration. Notably, films containing gallic acid exhibited enhanced UV barrier properties crucial for preserving UV-degradable food compounds. Moreover, formulations with gallic acid demonstrated decreased water vapor permeability, while samples containing orange essential oils had lower CO2 permeability levels. Importantly, formulations containing both gallic acid and essential oils showed a synergistic effect and a significant antioxidant capacity, with remarkable DPPH inhibition rates of up to 88%. During the 30-day storage period, fish oil experienced progressive oxidation, as indicated by an increase in the K232 value in control samples. However, films incorporating gallic acid or orange essential oils as active antioxidants, even used as indirect food contact, effectively delayed the oxidation, highlighting their protective benefits. This study underscores the potential of sustainable bio-based films as natural antioxidant packaging for edible fish oil or fresh fish, offering a promising tool for enhancing food preservation while reducing its waste. Full article
(This article belongs to the Special Issue Antioxidants for the Oxidative Stabilisation of Food Lipids)
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