Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic Madridspain

Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic Madridspain

SEARCH FILTERS
Time filter
Source Type

Marquez-Ruiz G.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic Madridspain | Holgado F.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic Madridspain | Gimenez B.,Santiago University of Technology
European Journal of Lipid Science and Technology | Year: 2017

Quercetin (Q) and epicatechin (E) microparticles were designed using an oil-insoluble polymer (inulin [In]) as encapsulating agent and with or without an oil-soluble polymer (soy protein isolate [SPI]) by spray-drying. Encapsulation efficiencies were significantly higher for the E systems than for Q systems, suggesting that the spatial arrangement may affect the hydroxyl groups availability to form hydrogen bonds. The microencapsulated flavonoids were added to sunflower oil (SO) in order to evaluate its oxidative stability. The induction period (IP) of SO, determined in Rancimat at 60°C, significantly increased when Q-microparticles with or without SPI were added, showing those with SPI the highest IP value. In the case of E systems, the IP of SO increased only when E-In microparticles with SPI were added. These results suggest that SPI may favor the diffusion of flavonoids to the lipid medium by the formation of channels into the microparticles. The channels formation was observed for Q-In-SPI and E-In-SPI by a confocal laser scanning microscopy study. Additional oxidation studies under conditions of lower oxygen availability resulted in overall more retarded oxidation and no clear effect of SPI incorporation was observed. Practical application: The results show that it is possible to design flavonoid microparticles with antioxidant activity in bulk oils. The inclusion of a lipid-soluble polymer such as soy protein isolate in the microparticles favors the flavonoid release from the microparticles to bulk oil by channel formation. Epicatechin (E) and quercetin (Q) microparticles designed with inulin (IN, encapsulating agent) and soy protein isolate (SPI, channelizing agent) are incorporated to sunflower oil (SO). The channels formation is observed for Q-In-SPI and E-In-SPI by confocal laser scanning microscopy. The induction period (IP) of SO (Rancimat at 60°C) significantly increases when Q-microparticles with or without SPI are added, showing those with SPI the highest IP value. Regarding E systems, the IP of SO increases only when E-In microparticles with SPI are added. No clear effect of SPI incorporation is observed in additional oxidation studies under conditions of lower oxygen availability. © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.


Flores G.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic Madridspain | de la Pena Moreno F.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic Madridspain | Blanch G.P.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic Madridspain | Ruiz del Castillo M.L.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic Madridspain
European Journal of Lipid Science and Technology | Year: 2015

Linoleic and linolenic acids are health-promoting compounds having a number of biological properties. In the present study, oxidative degradation of these fatty acids into off-flavor compounds in boiled potato was intended to be reduced. To that end, raw potatoes were treated by applying: (i) the commercial mixture (±)-methyl jasmonate, (ii) pure (+)-methyl jasmonate, and (iii) pure (-)-methyl jasmonate, respectively. Four cultivars (i.e., Cara, Inca Sun, Mayan Gold, and Maris Piper) were included in the study. As a result, the post-harvest application of (±)-methyl jasmonate and (+)-methyl jasmonate to raw potatoes during storage resulted in a significant decrease of lipid-derived volatile compounds in boiled potato. This suggests an inhibitory effect of both the commercial enantiomeric mixture and the pure (+)-methyl jasmonate on the lipoxygenase pathway. Stabilization of linoleic and linolenic acids against autoxidation is achieved by treatment with the enantiomeric mixture and pure (+)-methyl jasmonate. (-)-Methyl jasmonate however exhibited the opposite effect since it did not reduce lipid oxidation in boiled potato. The results found in the present work support earlier evidence on different effects of methyl jasmonate enantiomers on plant food composition. From a practical point of view, post-harvest treatments with (+)-methyl jasmonate can be used by the potato industry to obtain healthier and more pleasant products. Practical application The results found in the present study demonstrate that the practical applications of methyl jasmonate treatments minimize lipid oxidation in boiled potato. That allows us to obtain, on the one hand, tubers containing higher contents of linolenic and linoleic acids and, on the other, more pleasant flavor after boiling. The exogenous application of (+)-MJ to raw potato during storage enabled lipid oxidation in boiled potato to be reduced. Therefore, (+)-MJ treatment might be used by the potato industry to obtain a healthier and more pleasant product. The exogenous application of (+)-MJ to raw potato during storage enabled lipid oxidation in boiled potato to be reduced. Therefore, (+)-MJ treatment might be used by the potato industry to obtain a healthier and more pleasant product. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Loading Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic Madridspain collaborators
Loading Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan Csic Madridspain collaborators