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Full-Text Articles in Life Sciences
Impact Of Surface Active Minor Components On Physicochemical Properties Of Association Colloids And Lipid Oxidation In Bulk Oil, Ketinun Kittipongpittaya
Lipid oxidation is a great concern for food manufacturers and consumers as it negatively impacts not only food quality and nutritive values of food lipids, but also consumer health. Lipid oxidation in bulk oil is impacted by chemical factors, such as, prooxidants and antioxidants, and is also related to the existence of physical structures. Bulk oils contain a variety of surface active minor components which are able to form physical structures known as association colloids. These physical structures create oil-water interfaces which seem to be an important site where lipid oxidation occurs in bulk oil. Thus, this research focused on ...
Modification Of Gold Nanoparticles For Sers Application In Emulsion And Lipid Systems, Michael J. Driver
Gold nanoparticles produced using the Turkevich method were able to have their hydrophobicity modified using octanethiol in a novel method for SERS application. Both amphiliphic GNPs and hydrophobic GNPs were produced and differentiated by Raman signals. The amphiliphic GNPs were able to enhance the SERS signals of the protein emulsifier in the emulsion in situ and the hydrophobic GNPs were able to enhance the SERS signals from canola oil. Further purification of the hydrophobic GNPs proved to have higher enhancement and sensitivity, but still poor consistency which is typical of SERS. Monitoring lipid oxidation using Raman and SERS using alternative ...
Influence Of Physical States (Crystalized Versus Solubilized) Of Bioactive Components And Oil Composition On Bioaccessibility And Bioavailability, Ziyuan Xia
Three systems were compared in the first case study: (1). pre-dissolved β-carotene nanoemulsion (d< 200nm); (2). corn oil emulsion (d< 200nm) with β-carotene crystals being added before digestion; (3). phosphate buffer saline with β-carotene being added before digestion. Oil-in-water nanoemulsions were formed by high-pressure homogenization using Tween 20 as emulsifier and corn oil as carrier oil and then they were subjected to a simulated mouth, stomach and small intestine digestion. The rate and extent of free fatty acid production in small intestine decreased in the order (2)>(1)>(3); whereas the β-carotene bioaccessibility decreased in the order (1)>>(2)>(3). In system (3), even without any fat content, there is still noticeable consumption of NaOH, which is due to the ester bonds existing in the non-ionic surfactant (Tween 20). In the second case study, we developed two comparing groups by differentiating their oil concentration (20%, 4% respectively). The bioaccessibility of the high fat group is only half of the low fat group due to the insufficient digestion of fat in the former ...