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Theses/Dissertations

Food Science

Doctoral Dissertations

2017

Lipid oxidation

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Full-Text Articles in Life Sciences

Understanding The Impact Of Oxygen Concentration And Active Packaging On Controlling Lipid Oxidation In Oil-In-Water Emulsions, David Johnson Jul 2017

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 ...


Utilization Of Natural Emulsifiers And Their Derivatives To Formulate Emulsion-Based Delivery Systems For Hydrophobic Nutraceuticals, Cansu Gumus Jul 2017

Utilization Of Natural Emulsifiers And Their Derivatives To Formulate Emulsion-Based Delivery Systems For Hydrophobic Nutraceuticals, Cansu Gumus

Doctoral Dissertations

There is increasing consumer demand for food products that are more natural, sustainable, and environmentally friendly. Industry has responded by trying to identify natural alternatives to synthetic functional ingredients within these products. In this study, the ability of Maillard conjugation products, and several legume proteins were investigated to act as nature-derived or natural emulsifiers in oil-in-water emulsions fortified with hydrophobic nutraceuticals.

Casein-coated oil droplets enriched with lutein were highly unstable to flocculation near their isoelectric point due to the reduction in electrostatic repulsion. However, casein-dextran-coated droplets were stable, which was attributed to strong steric repulsion by the dextran moiety. The ...