Antioxidant Effects of Berry Phenolics Incorporated in Oil-in-Water Emulsions with Continuous Phase β-Lactoglobulin

Abstract The purpose of this study was to evaluate the effects of berry phenolics, in this case, black currant (Ribes nigrum) anthocyanins and raspberry (Rubus idaeus) ellagitannins, in the presence of continuous phase β-lactoglobulin (β-Lg), on the oxidative stability of Brij 35-stabilized corn oil...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Salminen, Hanna [verfasserIn] Heinonen, Marina [verfasserIn] Decker, Eric A. [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2009

Schlagwörter:	Lipid oxidation Protein oxidation Antioxidants Berries Food emulsions β-Lactoglobulin

Übergeordnetes Werk:	Enthalten in: The journal of the American Oil Chemists' Society - Hoboken : Wiley, 1947, 87(2009), 4 vom: 19. Nov., Seite 419-428
Übergeordnetes Werk:	volume:87 ; year:2009 ; number:4 ; day:19 ; month:11 ; pages:419-428

Links:	Volltext

DOI / URN:	10.1007/s11746-009-1506-0

Katalog-ID:	SPR022210075

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520			\|a Abstract The purpose of this study was to evaluate the effects of berry phenolics, in this case, black currant (Ribes nigrum) anthocyanins and raspberry (Rubus idaeus) ellagitannins, in the presence of continuous phase β-lactoglobulin (β-Lg), on the oxidative stability of Brij 35-stabilized corn oil-in-water emulsions. The extent of lipid oxidation in emulsions was measured by determining the formation of lipid hydroperoxides and hexanal, and extent of protein oxidation by monitoring the loss of tryptophan and cysteine residues in the continuous phase β-Lg. Berry phenolics at concentration levels of 20 and 50 μM were able to prevent lipid oxidation with and without β-Lg in the aqueous phase. The results show that a combination of β-Lg and berry phenolics was more efficient in inhibiting hexanal formation than either component alone. Synergistic effects on antioxidant activity toward hexanal were observed only at the 20 μM levels of berry phenolics in combination with continuous phase β-Lg. The berry phenolics were also able to inhibit the oxidation of tryptophan and cysteine residues of β-Lg. The results show that the amino acid residues were oxidized prior to the propagation of lipid oxidation. This suggests that these amino acids were able to inhibit fatty acid scission. The information gained from this study would be useful in protecting emulsion-based food products from oxidative deterioration.
650		4	\|a Lipid oxidation \|7 (dpeaa)DE-He213
650		4	\|a Protein oxidation \|7 (dpeaa)DE-He213
650		4	\|a Antioxidants \|7 (dpeaa)DE-He213
650		4	\|a Berries \|7 (dpeaa)DE-He213
650		4	\|a Food emulsions \|7 (dpeaa)DE-He213
650		4	\|a β-Lactoglobulin \|7 (dpeaa)DE-He213
700	1		\|a Heinonen, Marina \|e verfasserin \|4 aut
700	1		\|a Decker, Eric A. \|e verfasserin \|4 aut
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912			\|a GBV_ILN_24
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912			\|a GBV_ILN_32
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912			\|a GBV_ILN_40
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912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_74
912			\|a GBV_ILN_90
912			\|a GBV_ILN_95
912			\|a GBV_ILN_100
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_120
912			\|a GBV_ILN_138
912			\|a GBV_ILN_150
912			\|a GBV_ILN_151
912			\|a GBV_ILN_152
912			\|a GBV_ILN_161
912			\|a GBV_ILN_170
912			\|a GBV_ILN_171
912			\|a GBV_ILN_187
912			\|a GBV_ILN_213
912			\|a GBV_ILN_224
912			\|a GBV_ILN_230
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
912			\|a GBV_ILN_636
912			\|a GBV_ILN_702
912			\|a GBV_ILN_2001
912			\|a GBV_ILN_2003
912			\|a GBV_ILN_2004
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2007
912			\|a GBV_ILN_2009
912			\|a GBV_ILN_2010
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2018
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2026
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2031
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2037
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2039
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2055
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2057
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2070
912			\|a GBV_ILN_2093
912			\|a GBV_ILN_2106
912			\|a GBV_ILN_2108
912			\|a GBV_ILN_2110
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2113
912			\|a GBV_ILN_2116
912			\|a GBV_ILN_2118
912			\|a GBV_ILN_2119
912			\|a GBV_ILN_2122
912			\|a GBV_ILN_2129
912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2144
912			\|a GBV_ILN_2147
912			\|a GBV_ILN_2148
912			\|a GBV_ILN_2152
912			\|a GBV_ILN_2153
912			\|a GBV_ILN_2188
912			\|a GBV_ILN_2190
912			\|a GBV_ILN_2232
912			\|a GBV_ILN_2336
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912			\|a GBV_ILN_2522
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912			\|a GBV_ILN_4012
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912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4046
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4336
912			\|a GBV_ILN_4338
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author_variant	h s hs m h mh e a d ea ead
matchkey_str	article:15589331:2009----::nixdnefcsferpeoisnoprtdniiwtrmlinwtc
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allfields	10.1007/s11746-009-1506-0 doi (DE-627)SPR022210075 (SPR)s11746-009-1506-0-e DE-627 ger DE-627 rakwb eng 660 ASE 58.21 bkl Salminen, Hanna verfasserin aut Antioxidant Effects of Berry Phenolics Incorporated in Oil-in-Water Emulsions with Continuous Phase β-Lactoglobulin 2009 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The purpose of this study was to evaluate the effects of berry phenolics, in this case, black currant (Ribes nigrum) anthocyanins and raspberry (Rubus idaeus) ellagitannins, in the presence of continuous phase β-lactoglobulin (β-Lg), on the oxidative stability of Brij 35-stabilized corn oil-in-water emulsions. The extent of lipid oxidation in emulsions was measured by determining the formation of lipid hydroperoxides and hexanal, and extent of protein oxidation by monitoring the loss of tryptophan and cysteine residues in the continuous phase β-Lg. Berry phenolics at concentration levels of 20 and 50 μM were able to prevent lipid oxidation with and without β-Lg in the aqueous phase. The results show that a combination of β-Lg and berry phenolics was more efficient in inhibiting hexanal formation than either component alone. Synergistic effects on antioxidant activity toward hexanal were observed only at the 20 μM levels of berry phenolics in combination with continuous phase β-Lg. The berry phenolics were also able to inhibit the oxidation of tryptophan and cysteine residues of β-Lg. The results show that the amino acid residues were oxidized prior to the propagation of lipid oxidation. This suggests that these amino acids were able to inhibit fatty acid scission. The information gained from this study would be useful in protecting emulsion-based food products from oxidative deterioration. Lipid oxidation (dpeaa)DE-He213 Protein oxidation (dpeaa)DE-He213 Antioxidants (dpeaa)DE-He213 Berries (dpeaa)DE-He213 Food emulsions (dpeaa)DE-He213 β-Lactoglobulin (dpeaa)DE-He213 Heinonen, Marina verfasserin aut Decker, Eric A. verfasserin aut Enthalten in The journal of the American Oil Chemists' Society Hoboken : Wiley, 1947 87(2009), 4 vom: 19. Nov., Seite 419-428 (DE-627)326644008 (DE-600)2041388-9 1558-9331 nnns volume:87 year:2009 number:4 day:19 month:11 pages:419-428 https://dx.doi.org/10.1007/s11746-009-1506-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.21 ASE AR 87 2009 4 19 11 419-428
spelling	10.1007/s11746-009-1506-0 doi (DE-627)SPR022210075 (SPR)s11746-009-1506-0-e DE-627 ger DE-627 rakwb eng 660 ASE 58.21 bkl Salminen, Hanna verfasserin aut Antioxidant Effects of Berry Phenolics Incorporated in Oil-in-Water Emulsions with Continuous Phase β-Lactoglobulin 2009 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The purpose of this study was to evaluate the effects of berry phenolics, in this case, black currant (Ribes nigrum) anthocyanins and raspberry (Rubus idaeus) ellagitannins, in the presence of continuous phase β-lactoglobulin (β-Lg), on the oxidative stability of Brij 35-stabilized corn oil-in-water emulsions. The extent of lipid oxidation in emulsions was measured by determining the formation of lipid hydroperoxides and hexanal, and extent of protein oxidation by monitoring the loss of tryptophan and cysteine residues in the continuous phase β-Lg. Berry phenolics at concentration levels of 20 and 50 μM were able to prevent lipid oxidation with and without β-Lg in the aqueous phase. The results show that a combination of β-Lg and berry phenolics was more efficient in inhibiting hexanal formation than either component alone. Synergistic effects on antioxidant activity toward hexanal were observed only at the 20 μM levels of berry phenolics in combination with continuous phase β-Lg. The berry phenolics were also able to inhibit the oxidation of tryptophan and cysteine residues of β-Lg. The results show that the amino acid residues were oxidized prior to the propagation of lipid oxidation. This suggests that these amino acids were able to inhibit fatty acid scission. The information gained from this study would be useful in protecting emulsion-based food products from oxidative deterioration. Lipid oxidation (dpeaa)DE-He213 Protein oxidation (dpeaa)DE-He213 Antioxidants (dpeaa)DE-He213 Berries (dpeaa)DE-He213 Food emulsions (dpeaa)DE-He213 β-Lactoglobulin (dpeaa)DE-He213 Heinonen, Marina verfasserin aut Decker, Eric A. verfasserin aut Enthalten in The journal of the American Oil Chemists' Society Hoboken : Wiley, 1947 87(2009), 4 vom: 19. Nov., Seite 419-428 (DE-627)326644008 (DE-600)2041388-9 1558-9331 nnns volume:87 year:2009 number:4 day:19 month:11 pages:419-428 https://dx.doi.org/10.1007/s11746-009-1506-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.21 ASE AR 87 2009 4 19 11 419-428
allfields_unstemmed	10.1007/s11746-009-1506-0 doi (DE-627)SPR022210075 (SPR)s11746-009-1506-0-e DE-627 ger DE-627 rakwb eng 660 ASE 58.21 bkl Salminen, Hanna verfasserin aut Antioxidant Effects of Berry Phenolics Incorporated in Oil-in-Water Emulsions with Continuous Phase β-Lactoglobulin 2009 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The purpose of this study was to evaluate the effects of berry phenolics, in this case, black currant (Ribes nigrum) anthocyanins and raspberry (Rubus idaeus) ellagitannins, in the presence of continuous phase β-lactoglobulin (β-Lg), on the oxidative stability of Brij 35-stabilized corn oil-in-water emulsions. The extent of lipid oxidation in emulsions was measured by determining the formation of lipid hydroperoxides and hexanal, and extent of protein oxidation by monitoring the loss of tryptophan and cysteine residues in the continuous phase β-Lg. Berry phenolics at concentration levels of 20 and 50 μM were able to prevent lipid oxidation with and without β-Lg in the aqueous phase. The results show that a combination of β-Lg and berry phenolics was more efficient in inhibiting hexanal formation than either component alone. Synergistic effects on antioxidant activity toward hexanal were observed only at the 20 μM levels of berry phenolics in combination with continuous phase β-Lg. The berry phenolics were also able to inhibit the oxidation of tryptophan and cysteine residues of β-Lg. The results show that the amino acid residues were oxidized prior to the propagation of lipid oxidation. This suggests that these amino acids were able to inhibit fatty acid scission. The information gained from this study would be useful in protecting emulsion-based food products from oxidative deterioration. Lipid oxidation (dpeaa)DE-He213 Protein oxidation (dpeaa)DE-He213 Antioxidants (dpeaa)DE-He213 Berries (dpeaa)DE-He213 Food emulsions (dpeaa)DE-He213 β-Lactoglobulin (dpeaa)DE-He213 Heinonen, Marina verfasserin aut Decker, Eric A. verfasserin aut Enthalten in The journal of the American Oil Chemists' Society Hoboken : Wiley, 1947 87(2009), 4 vom: 19. Nov., Seite 419-428 (DE-627)326644008 (DE-600)2041388-9 1558-9331 nnns volume:87 year:2009 number:4 day:19 month:11 pages:419-428 https://dx.doi.org/10.1007/s11746-009-1506-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.21 ASE AR 87 2009 4 19 11 419-428
allfieldsGer	10.1007/s11746-009-1506-0 doi (DE-627)SPR022210075 (SPR)s11746-009-1506-0-e DE-627 ger DE-627 rakwb eng 660 ASE 58.21 bkl Salminen, Hanna verfasserin aut Antioxidant Effects of Berry Phenolics Incorporated in Oil-in-Water Emulsions with Continuous Phase β-Lactoglobulin 2009 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The purpose of this study was to evaluate the effects of berry phenolics, in this case, black currant (Ribes nigrum) anthocyanins and raspberry (Rubus idaeus) ellagitannins, in the presence of continuous phase β-lactoglobulin (β-Lg), on the oxidative stability of Brij 35-stabilized corn oil-in-water emulsions. The extent of lipid oxidation in emulsions was measured by determining the formation of lipid hydroperoxides and hexanal, and extent of protein oxidation by monitoring the loss of tryptophan and cysteine residues in the continuous phase β-Lg. Berry phenolics at concentration levels of 20 and 50 μM were able to prevent lipid oxidation with and without β-Lg in the aqueous phase. The results show that a combination of β-Lg and berry phenolics was more efficient in inhibiting hexanal formation than either component alone. Synergistic effects on antioxidant activity toward hexanal were observed only at the 20 μM levels of berry phenolics in combination with continuous phase β-Lg. The berry phenolics were also able to inhibit the oxidation of tryptophan and cysteine residues of β-Lg. The results show that the amino acid residues were oxidized prior to the propagation of lipid oxidation. This suggests that these amino acids were able to inhibit fatty acid scission. The information gained from this study would be useful in protecting emulsion-based food products from oxidative deterioration. Lipid oxidation (dpeaa)DE-He213 Protein oxidation (dpeaa)DE-He213 Antioxidants (dpeaa)DE-He213 Berries (dpeaa)DE-He213 Food emulsions (dpeaa)DE-He213 β-Lactoglobulin (dpeaa)DE-He213 Heinonen, Marina verfasserin aut Decker, Eric A. verfasserin aut Enthalten in The journal of the American Oil Chemists' Society Hoboken : Wiley, 1947 87(2009), 4 vom: 19. Nov., Seite 419-428 (DE-627)326644008 (DE-600)2041388-9 1558-9331 nnns volume:87 year:2009 number:4 day:19 month:11 pages:419-428 https://dx.doi.org/10.1007/s11746-009-1506-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.21 ASE AR 87 2009 4 19 11 419-428
allfieldsSound	10.1007/s11746-009-1506-0 doi (DE-627)SPR022210075 (SPR)s11746-009-1506-0-e DE-627 ger DE-627 rakwb eng 660 ASE 58.21 bkl Salminen, Hanna verfasserin aut Antioxidant Effects of Berry Phenolics Incorporated in Oil-in-Water Emulsions with Continuous Phase β-Lactoglobulin 2009 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The purpose of this study was to evaluate the effects of berry phenolics, in this case, black currant (Ribes nigrum) anthocyanins and raspberry (Rubus idaeus) ellagitannins, in the presence of continuous phase β-lactoglobulin (β-Lg), on the oxidative stability of Brij 35-stabilized corn oil-in-water emulsions. The extent of lipid oxidation in emulsions was measured by determining the formation of lipid hydroperoxides and hexanal, and extent of protein oxidation by monitoring the loss of tryptophan and cysteine residues in the continuous phase β-Lg. Berry phenolics at concentration levels of 20 and 50 μM were able to prevent lipid oxidation with and without β-Lg in the aqueous phase. The results show that a combination of β-Lg and berry phenolics was more efficient in inhibiting hexanal formation than either component alone. Synergistic effects on antioxidant activity toward hexanal were observed only at the 20 μM levels of berry phenolics in combination with continuous phase β-Lg. The berry phenolics were also able to inhibit the oxidation of tryptophan and cysteine residues of β-Lg. The results show that the amino acid residues were oxidized prior to the propagation of lipid oxidation. This suggests that these amino acids were able to inhibit fatty acid scission. The information gained from this study would be useful in protecting emulsion-based food products from oxidative deterioration. Lipid oxidation (dpeaa)DE-He213 Protein oxidation (dpeaa)DE-He213 Antioxidants (dpeaa)DE-He213 Berries (dpeaa)DE-He213 Food emulsions (dpeaa)DE-He213 β-Lactoglobulin (dpeaa)DE-He213 Heinonen, Marina verfasserin aut Decker, Eric A. verfasserin aut Enthalten in The journal of the American Oil Chemists' Society Hoboken : Wiley, 1947 87(2009), 4 vom: 19. Nov., Seite 419-428 (DE-627)326644008 (DE-600)2041388-9 1558-9331 nnns volume:87 year:2009 number:4 day:19 month:11 pages:419-428 https://dx.doi.org/10.1007/s11746-009-1506-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.21 ASE AR 87 2009 4 19 11 419-428
language	English
source	Enthalten in The journal of the American Oil Chemists' Society 87(2009), 4 vom: 19. Nov., Seite 419-428 volume:87 year:2009 number:4 day:19 month:11 pages:419-428
sourceStr	Enthalten in The journal of the American Oil Chemists' Society 87(2009), 4 vom: 19. Nov., Seite 419-428 volume:87 year:2009 number:4 day:19 month:11 pages:419-428
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Lipid oxidation Protein oxidation Antioxidants Berries Food emulsions β-Lactoglobulin
dewey-raw	660
isfreeaccess_bool	false
container_title	The journal of the American Oil Chemists' Society
authorswithroles_txt_mv	Salminen, Hanna @@aut@@ Heinonen, Marina @@aut@@ Decker, Eric A. @@aut@@
publishDateDaySort_date	2009-11-19T00:00:00Z
hierarchy_top_id	326644008
dewey-sort	3660
id	SPR022210075
language_de	englisch
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author	Salminen, Hanna
spellingShingle	Salminen, Hanna ddc 660 bkl 58.21 misc Lipid oxidation misc Protein oxidation misc Antioxidants misc Berries misc Food emulsions misc β-Lactoglobulin Antioxidant Effects of Berry Phenolics Incorporated in Oil-in-Water Emulsions with Continuous Phase β-Lactoglobulin
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topic_title	660 ASE 58.21 bkl Antioxidant Effects of Berry Phenolics Incorporated in Oil-in-Water Emulsions with Continuous Phase β-Lactoglobulin Lipid oxidation (dpeaa)DE-He213 Protein oxidation (dpeaa)DE-He213 Antioxidants (dpeaa)DE-He213 Berries (dpeaa)DE-He213 Food emulsions (dpeaa)DE-He213 β-Lactoglobulin (dpeaa)DE-He213
topic	ddc 660 bkl 58.21 misc Lipid oxidation misc Protein oxidation misc Antioxidants misc Berries misc Food emulsions misc β-Lactoglobulin
topic_unstemmed	ddc 660 bkl 58.21 misc Lipid oxidation misc Protein oxidation misc Antioxidants misc Berries misc Food emulsions misc β-Lactoglobulin
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title	Antioxidant Effects of Berry Phenolics Incorporated in Oil-in-Water Emulsions with Continuous Phase β-Lactoglobulin
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title_full	Antioxidant Effects of Berry Phenolics Incorporated in Oil-in-Water Emulsions with Continuous Phase β-Lactoglobulin
author_sort	Salminen, Hanna
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author_browse	Salminen, Hanna Heinonen, Marina Decker, Eric A.
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title_sort	antioxidant effects of berry phenolics incorporated in oil-in-water emulsions with continuous phase β-lactoglobulin
title_auth	Antioxidant Effects of Berry Phenolics Incorporated in Oil-in-Water Emulsions with Continuous Phase β-Lactoglobulin
abstract	Abstract The purpose of this study was to evaluate the effects of berry phenolics, in this case, black currant (Ribes nigrum) anthocyanins and raspberry (Rubus idaeus) ellagitannins, in the presence of continuous phase β-lactoglobulin (β-Lg), on the oxidative stability of Brij 35-stabilized corn oil-in-water emulsions. The extent of lipid oxidation in emulsions was measured by determining the formation of lipid hydroperoxides and hexanal, and extent of protein oxidation by monitoring the loss of tryptophan and cysteine residues in the continuous phase β-Lg. Berry phenolics at concentration levels of 20 and 50 μM were able to prevent lipid oxidation with and without β-Lg in the aqueous phase. The results show that a combination of β-Lg and berry phenolics was more efficient in inhibiting hexanal formation than either component alone. Synergistic effects on antioxidant activity toward hexanal were observed only at the 20 μM levels of berry phenolics in combination with continuous phase β-Lg. The berry phenolics were also able to inhibit the oxidation of tryptophan and cysteine residues of β-Lg. The results show that the amino acid residues were oxidized prior to the propagation of lipid oxidation. This suggests that these amino acids were able to inhibit fatty acid scission. The information gained from this study would be useful in protecting emulsion-based food products from oxidative deterioration.
abstractGer	Abstract The purpose of this study was to evaluate the effects of berry phenolics, in this case, black currant (Ribes nigrum) anthocyanins and raspberry (Rubus idaeus) ellagitannins, in the presence of continuous phase β-lactoglobulin (β-Lg), on the oxidative stability of Brij 35-stabilized corn oil-in-water emulsions. The extent of lipid oxidation in emulsions was measured by determining the formation of lipid hydroperoxides and hexanal, and extent of protein oxidation by monitoring the loss of tryptophan and cysteine residues in the continuous phase β-Lg. Berry phenolics at concentration levels of 20 and 50 μM were able to prevent lipid oxidation with and without β-Lg in the aqueous phase. The results show that a combination of β-Lg and berry phenolics was more efficient in inhibiting hexanal formation than either component alone. Synergistic effects on antioxidant activity toward hexanal were observed only at the 20 μM levels of berry phenolics in combination with continuous phase β-Lg. The berry phenolics were also able to inhibit the oxidation of tryptophan and cysteine residues of β-Lg. The results show that the amino acid residues were oxidized prior to the propagation of lipid oxidation. This suggests that these amino acids were able to inhibit fatty acid scission. The information gained from this study would be useful in protecting emulsion-based food products from oxidative deterioration.
abstract_unstemmed	Abstract The purpose of this study was to evaluate the effects of berry phenolics, in this case, black currant (Ribes nigrum) anthocyanins and raspberry (Rubus idaeus) ellagitannins, in the presence of continuous phase β-lactoglobulin (β-Lg), on the oxidative stability of Brij 35-stabilized corn oil-in-water emulsions. The extent of lipid oxidation in emulsions was measured by determining the formation of lipid hydroperoxides and hexanal, and extent of protein oxidation by monitoring the loss of tryptophan and cysteine residues in the continuous phase β-Lg. Berry phenolics at concentration levels of 20 and 50 μM were able to prevent lipid oxidation with and without β-Lg in the aqueous phase. The results show that a combination of β-Lg and berry phenolics was more efficient in inhibiting hexanal formation than either component alone. Synergistic effects on antioxidant activity toward hexanal were observed only at the 20 μM levels of berry phenolics in combination with continuous phase β-Lg. The berry phenolics were also able to inhibit the oxidation of tryptophan and cysteine residues of β-Lg. The results show that the amino acid residues were oxidized prior to the propagation of lipid oxidation. This suggests that these amino acids were able to inhibit fatty acid scission. The information gained from this study would be useful in protecting emulsion-based food products from oxidative deterioration.
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title_short	Antioxidant Effects of Berry Phenolics Incorporated in Oil-in-Water Emulsions with Continuous Phase β-Lactoglobulin
url	https://dx.doi.org/10.1007/s11746-009-1506-0
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Antioxidant Effects of Berry Phenolics Incorporated in Oil-in-Water Emulsions with Continuous Phase β-Lactoglobulin

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