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Antioxidants
Special Issues
Advanced Strategies for the Oxidative Stabilization of Wet and Dry...
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Advanced Strategies for the Oxidative Stabilization of Wet and Dry Emulsions

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

Deadline for manuscript submissions: 30 June 2024 | Viewed by 2032

Special Issue Editors

Dr. Pedro J. Garcia-Moreno

E-Mail Website
Guest Editor
Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
Interests: lipid oxidation; omega-3 fatty acids; emulsions; nano-microencapsulation; delivery systems; emulsifiers; antioxidants; spray-drying; electrospraying
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Emilia M. Guadix

E-Mail Website
Guest Editor
Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
Interests: bioactive compounds; omega-3 fatty acids; antioxidants; lipid oxidation; stabilization processes; spray-drying; nano-microencapsulation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Lipid oxidation (rancidity) is one of the main causes of food deterioration and off-flavour formation. Moreover, the oxidation of lipids can result in the generation of harmful compounds (e.g., toxic aldehydes). Many traditional foods are colloidal dispersions (e.g., oil-in-water or water-in-oil emulsions). Moreover, wet and dry emulsions (e.g., nano-microcapsules) are employed in enriched food to control the stability and delivery of bioactive lipid ingredients (e.g., omega-3 fatty acids, vitamins). Hence, the development of strategies to minimize lipid oxidation in wet and dry emulsions as well as in the production, storage and digestion of food products incorporating these delivery systems is imperative.

This Special Issue focuses on advanced strategies to enhance the oxidative stability of wet and dry delivery systems for lipid bioactive ingredients prone to oxidation and fortified food. The Special Issue will particularly cover research topics dealing with interface engineering of both simple and multiple emulsions, the production and application of advanced and sustainable emulsifiers and antioxidants, the optimization of homogenization, extrusion, and drying processes as well as oxidative stability during digestion. Reviews and research studies on these research areas are welcome.

Dr. Pedro J. Garcia-Moreno
Prof. Dr. Emilia M. Guadix
Guest Editors

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

  • lipid oxidation
  • omega-3 fatty acids
  • lipid bioactive ingredients
  • delivery systems
  • emulsions
  • nano-emulsions
  • pickering emulsions
  • multiple emulsions
  • nano-microcapsules
  • fortified food
  • emulsifiers
  • antioxidants
  • interface engineering
  • production processes
  • microfluidics
  • extrusion
  • spray-drying
  • electrospraying
  • oxidative stability during digestion

Published Papers (2 papers)

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21 pages, 5377 KiB  
Article
Screening for Metal-Chelating Activity in Potato Protein Hydrolysates Using Surface Plasmon Resonance and Peptidomics
by Mads Bjørlie, Julie Christina Hartmann, Line Hyrup Rasmussen, Betül Yesiltas, Ann-Dorit Moltke Sørensen, Simon Gregersen Echers and Charlotte Jacobsen
Antioxidants 2024, 13(3), 346; https://doi.org/10.3390/antiox13030346 - 13 Mar 2024
Viewed by 832
Abstract
Metal-catalyzed lipid oxidation is a major factor in food waste, as it reduces shelf life. Addressing this issue, our study investigates the potential of hydrolysates derived from potato protein, a by-product of potato starch production, as metal-chelating antioxidants. Through sequential enzymatic hydrolysis using [...] Read more.
Metal-catalyzed lipid oxidation is a major factor in food waste, as it reduces shelf life. Addressing this issue, our study investigates the potential of hydrolysates derived from potato protein, a by-product of potato starch production, as metal-chelating antioxidants. Through sequential enzymatic hydrolysis using alcalase or trypsin combined with Flavourzyme, we produced various hydrolysates, which were then fractionated using ultrafiltration. Using a combination of peptidomics and bioinformatics, we predicted the presence of metal-chelating and free radical-scavenging peptides across all hydrolysate fractions, with a trend indicating a higher content of antioxidant peptides in lower molecular weight fractions. To validate these predictions, we utilized surface plasmon resonance (SPR) and a 9-day emulsion storage experiment. While SPR demonstrated potential in identifying antioxidant activity, it faced challenges in differentiating between hydrolysate fractions due to significant standard errors. In the storage experiment, all hydrolysates showed lipid oxidation inhibition, though not as effectively as ethylenediaminetetraacetic acid (EDTA). Remarkably, one fraction (AF13) was not significantly different (p < 0.05) from EDTA in suppressing hexanal formation. These results highlight SPR and peptidomics/bioinformatics as promising yet limited methods for antioxidant screening. Importantly, this study reveals the potential of potato protein hydrolysates as antioxidants in food products, warranting further research. Full article
(This article belongs to the Special Issue Advanced Strategies for the Oxidative Stabilization of Wet and Dry Emulsions)
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20 pages, 7590 KiB  
Article
Exploring the Use of Hydroxytyrosol and Some of Its Esters in Food-Grade Nanoemulsions: Establishing Connection between Structure and Efficiency
by Josefa Freiría-Gándara, Tamara Martínez-Senra and Carlos Bravo-Díaz
Antioxidants 2023, 12(11), 2002; https://doi.org/10.3390/antiox12112002 - 14 Nov 2023
Viewed by 873
Abstract
The efficiency of HT and that of some of its hydrophobic derivatives and their distribution and effective concentrations were investigated in fish oil-in-water nanoemulsions. For this purpose, we carried out two sets of independent, but complementary, kinetic experiments in the same intact fish [...] Read more.
The efficiency of HT and that of some of its hydrophobic derivatives and their distribution and effective concentrations were investigated in fish oil-in-water nanoemulsions. For this purpose, we carried out two sets of independent, but complementary, kinetic experiments in the same intact fish nanoemulsions. In one of them, we monitored the progress of lipid oxidation in intact nanoemulsions by monitoring the formation of conjugated dienes with time. In the second set of experiments, we determined the distributions and effective concentrations of HT and its derivatives in the same intact nanoemulsions as those employed in the oxidation experiments. Results show that the antioxidant efficiency is consistent with the “cut-off” effect—the efficiency of HT derivatives increases upon increasing their hydrophobicity up to the octyl derivative after which a further increase in the hydrophobicity decreases their efficiency. Results indicate that the effective interfacial concentration is the main factor controlling the efficiency of the antioxidants and that such efficiency strongly depends on the surfactant concentration and on the oil-to-water (o/w) ratio employed to prepare the nanoemulsions. Full article
(This article belongs to the Special Issue Advanced Strategies for the Oxidative Stabilization of Wet and Dry Emulsions)
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