More polyunsaturated fats in processed foods and fewer additives are a huge demand of public health agencies and consumers. Consequently, although foods have an enhanced tendency to oxidize, the usage of antioxidants, especially synthetic antioxidants, is restrained. An alternate solution is to better control the localization of reactants inside the food matrix to limit oxidation. This review establishes the state-of-the-art on lipid oxidation in oil-in-water (O/W) emulsions, with an emphasis on the role of the interfacial region, a critical area in the system in that respect. We first provide a summary on the essential basic knowledge regarding (i) the structure of O/W emulsions and interfaces and (ii) the general mechanisms of lipid oxidation. Then, we discuss the factors involved in the development of lipid oxidation in O/W emulsions with a special focus on the role played by the interfacial region. The multiple effects that can be attributed to emulsifiers according to their chemical structure and their location, and the interrelationships between the parameters that define the physicochemistry and structure of emulsions are highlighted. This work sheds new light on the interpretation of reported results that are sometimes ambiguous or contradictory.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12097

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

A liquid encapsulant component which contains an active, sensitive encapsulant, such as a live microorganism or an enzyme dissolved or dispersed in a liquid plasticizer is admixed with a plasticizable matrix material. The matrix material is plasticizable by the liquid plasticizer and the encapsulation of the active encapsulant is accomplished at a low temperature and under low shear conditions. The active component is encapsulated and/or embedded in the plasticizable matrix component or material in a continuous process to produce discrete, solid particles. The liquid content of the liquid encapsulant component provides substantially all or completely all of the liquid plasticizer needed to plasticize the matrix component to obtain a formable, extrudable, cuttable, mixture or dough. Removal of liquid plasticizer prior to extrusion is not needed to adjust the viscosity of the mixture for formability. Release of an active component from the matrix may be delayed or controlled over time so that the active component is delivered when and where it is needed to perform its intended function. Controlled release, discrete, solid particles which contain an encapsulated and/or embedded component such as a heat sensitive or readily oxidizable pharmaceutically, biologically, or nutritionally active component are continuously produced without substantial destruction of the matrix material or encapsulant.

Encapsulation of sensitive liquid components into a matrix to obtain discrete shelf-stable particles

Marine lipids have long been documented to be the major source of polyunsaturated fatty acids (PUFAs), especially n-3 fatty acids such as eicosapentaenoic acid (EPA; 20:5 n-3) and docosahexaenoic acid (DHA; 22:6 n-3). Both EPA and DHA have been documented to have significant influence on biochemical and physiological changes in the body. Although these long chain PUFA exert positive influences on human nutrition and health, there are also some controversies pertaining to the functioning of these n-3 PUFAs including the extent of their requirement by the body. As marine lipids have been thoroughly reviewed often, the present review mainly focuses on works related to physiological effects of EPA and DHA.

Physiological Effects of Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA)—A Review

An edible composition that has a chewable texture and contains at least one encapsulated component is disclosed. The encapsulated component is a heat sensitive encapsulant. The encapsulated component may be a biologically active component, a pharmaceutical component, a nutraceutical component or a microorganism. In preferred embodiments, a free-flowing mixture is obtained by grinding cookies. The free flowing mixture and a plasticizer such as oil and water are mixed with an encapsulant to obtain a formable dough or crumbly mass. The dough is shaped or formed in pieces or pellets and dried to a shelf-stable moisture content. Processing is conducted at temperature sufficently low so as to prevent thermal degradation of the encapsulant and pressures sufficiently high to enable the formation of coherent pieces.

Encapsulation of components into edible products

Comparative study of the oxidative and physical stability of liposomal and nanoliposomal polyunsaturated fatty acids prepared with conventional and Mozafari methods

A method of stabilizing ω-3 unsaturated fatty acid compounds comprising dispersing one or more compounds selected from a group consisting of an ω-3 unsaturated fatty acid, its derivative and an oil and fat containing the ω-3 unsaturated fatty acid or the derivative in an aqueous solution, is presented. ω-3 Unsaturated fatty acids such as DHA and EPA which have been regarded as unstable can be kept under stable conditions.

Method of stabilizing an ω-3 unsaturated fatty acid compound

The oxidative stability of ethyl linoleate (LA), ethyl linolenate (LN), and ethyl docosahexaenoate (DHA) in an aqueous solution was compared by measuring the decrease in unoxidized substrate and the formation of total hydroperoxides, conjugated dienes, and monohydroperoxides (MHPs). The highest stability was shown by DHA, this being followed by LN and LA in both cases when using Fe2+-ascorbic acid and 2,2′-azobis(2,4-dimethylvaleronitrile) (AMVN) as a initiator, while the reverse order of oxidative stability was obtained when the esters were oxidized in chloroform or ethanol with AMVN. The stability of MHPs in an aqueous solution also increased with increasing degree of unsaturation. HPLC analyses showed little difference in the positional distribution of MHP isomers between aqueous oxidation and autoxidation in the air. This result suggests no selective abstraction of hydrogen atoms from the bisallylic positions of polyunsaturated fatty acid in an aqueous phase. The product ratio of hydroperoxy epidioxid...

Aqueous Oxidation of Ethyl Linoleate, Ethyl Linolenate, and Ethyl Docosahexaenoate

PROBLEM TO BE SOLVED: To provide a medicine that antagonizes Edg (endothelial differentiation gene) receptor. SOLUTION: This medicine is a threo type (2S, 3S) phosphorylated amino alcohol represented by general formula I [wherein R is a straight-chain or branched CH 3 C n H (2n-2m) - (n is an integer of 2-19; m is an integer of 0-3) which may be substituted or an aryl which may be substituted] or pharmacologically acceptable salts thereof. COPYRIGHT: (C)2003,JPO

Phosphorylated amino alcohol, method of producing the same and use thereof

The present invention relates to PPARγ-activating pharmaceutical compositions comprising a hydroxylated derivative of a C20-22 polyunsaturated fatty acid or a pharmaceutically acceptable salt thereof, preferably PPARγ-activating pharmaceutical compositions containing a hydroxylated derivative of docosahexaenoic acid (DHA) or a hydroxylated derivative of eicosapentaenoic acid (EPA) or a pharmaceutically acceptable salt thereof, as well as uses of the PPARγ-activating pharmaceutical compositions for treating circulatory diseases, arteriosclerosis, lipid metabolism disorder, diabetes and inflammatory diseases.

Pparg agonistic medicinal compositions

Polyunsaturated monoacylglycerols (MGs) and triacylglycerols (TGs) were oxidized in aqueous micelles. GC analysis of decrease in unoxidized polyunsaturated fatty acyl (PUFA) component of MGs during oxidation indicated monodocosahexaenoin to be the most stable forward oxidation, followed by monoarachidonin, monolinolenin and monolinolein. The higher stability of docosahexaenoate than linoleate in aqueous micelles was also noted in the oxidation of TGs. A comparison of the stability of MG and TG indicated the latter to be more easily oxidized in aqueous micelles. The higher rates of intramolecular free radical chain reactions among PUFA components of TG molecule compared to intermolecular chain reaction among PUFA components of MG would be the reason for this.

/pdf/oxidative-stability-of-polyunsaturated-monoacylglycerol-and-3rph3b4uhh.pdf

Masazumi Nishikawa

Papers

Method of stabilizing an ω-3 unsaturated fatty acid compound

Aqueous Oxidation of Ethyl Linoleate, Ethyl Linolenate, and Ethyl Docosahexaenoate

Phosphorylated amino alcohol, method of producing the same and use thereof

Pparg agonistic medicinal compositions

Oxidative Stability of Polyunsaturated Monoacylglycerol and Triacylglycerol in Aqueous Micelles