Characterization of ergocalciferol loaded solid lipid nanoparticles

Abstract: The use of solid lipid nanoparticles (SLNs) is a technique that has been widely used in the pharmaceutical industry for the last 2 decades and has become of increasing interest to food scientists due to its potential for encapsulation and controlled release. Ergocalciferol (vitamin D₂) is a bioactive compound whose deficiency may lead to rickets in children and osteomalacia in adults. In this study, ergocalciferol was encapsulated in tripalmitin SLNs stabilized by polysorbate 20 (Tween 20). SLN dispersions (5% w/w) were prepared by hot homogenization technique using a nozzle‐type high‐pressure homogenizer. Ergocalciferol at 0%, 5%, 10%, 15%, and 20% (w/w of lipid) was dissolved in the molten lipid at 80 °C, mixed with a 5% (w/w) aqueous solution of polysorbate 20 and homogenized at 138 MPa at 80 °C. Particle size, thermal properties, and microstructure were evaluated by dynamic light scattering (DLS), differential scanning calorimetry (DSC), and transmission electron microscopy (TEM) respectively. As the proportion of ergocalciferol in the SLN increased from 0% to 20%, the Z‐average values of the particles gradually decreased (P≤ 0.05) from approximately 120 nm to approximately 65 nm. DSC analysis of freeze dried SLN samples showed gradual decrease in enthalpies of fusion and crystallization for stable β‐subcell whereas for SLN dispersions, the enthalpy of fusion of unstable α‐subcell crystal increased with increased ergocalciferol loading. The TEM images of the ergocalciferol loaded SLN samples showed the presence of spherical as well as rod‐shaped nanoparticles. It was also observed that the turbidity of the SLN dispersions reduced noticeably with increased ergocalciferol loading. This finding could be useful in terms of fortification of clear juices with ergocalciferol. Practical Application: Solid lipid nanoparticles (SLNs) were used in this study to encapsulate vitamin D₂, a vitamin important for bone health. It was found that as the concentration of vitamin D₂ increased in the lipid phase of SLN dispersion, the clarity of the dispersion increased. Also, with increased vitamin D₂ concentration, the stability of lipid crystal structure was affected in a way that indicates higher capacity of lipid to incorporate the vitamin molecules and hence to protect them better from oxygen and light. This vitamin loaded SLNs may offer alternatives to milk and margarine as a source of vitamin D.     

Formulation of sunscreens with enhancement sun protection factor response based on solid lipid nanoparticles

Solid lipid nanoparticle (SLN) was regarded as new topical delivery systems for pharmaceutical and cosmetic active ingredients. The purpose of this study is to develop carrier systems for organic and inorganic sunscreens based on a matrix composed of carnauba wax and decyl oleate. Formulae (F1–F7) were prepared using butyl methoxydibenzoylmethane and octyl methoxycinnamate as organic components, and titanium dioxide (TiO₂) was used as inorganic component. Both types of sunscreens were incorporated into SLN formulations using classical method of preparation. To evaluate the effect of the pigments on the nanoparticles, particle size was measured using Mastersizer particle size analyser. UV‐protection abilities of formulations were investigated by the in vitro sun protection factor test (SPF). Further parameters determined were spreadability as well as viscosity. The rheological behaviour of the formulations was also carried out. From the plot of log of shear stress vs. log of shear rate, the slope of the plot representing flow index and ontology of the y‐intercept indicating consistency index was calculated. The formulae showed a flow index of 0.2074–0.4005 indicating pseudoplastic flow behaviour. Significant increases in SPF values up to about 50 were reported after the encapsulation by using organic and inorganic filters in Canada wax and decyl oleate. So, SLN could be appropriate vehicles to carry organic and inorganic sunscreens. The rational combination of cinnamates, titanium dioxide and Zinc oxide has shown a synergistic effect to improve the SPF of cosmetic preparations.     

Lemon (Citrus limon, Burm.f.) essential oil enhances the trans-epidermal release of lipid-(A, E) and water-(B6, C) soluble vitamins from topical emulsions in reconstructed human epidermis

Topical bioavailability of lipid‐ and water‐soluble vitamins is a critical issue for protecting or anti‐ageing formulations. Using 17‐day‐old SkinEthic^® reconstructed human epidermis, we investigated (at 34°C) the role of lemon EO in enhancing the penetration of α‐tocopherol (E) and retinyl acetate (A), pyridoxine (B₆) and ascorbic acid (C), released from O/W or W/O emulsions. D‐limonene, α‐pinene and p‐cymene (65.9, 2.2 and 0.5%w/w of the oil) had skin permeability coefficients Ps (10^?3 cm h^?1) of 0.56 ± 0.03 (or 0.73 ± 0.02), 0.72 ± 0.05 (or 0.98 ± 0.05) and 0.84 ± 0.04 (or 1.14 ± 0.04), respectively, when incorporated in a W/O (or O/W) emulsion. Vitamins B6, C and A had Ps values of (3.0 ± 0.4) × 10^?3, (7.9 ± 0.6) × 10^?3 and (0.37 ± 0.02) × 10^?5 cm h^?1, respectively, and their flux through the skin was enhanced by a factor of 4.1, 3.4 and 5.8, respectively, in the presence of lemon EO. The penetration of vitamin E was nine‐fold enhanced. Lemon EO produced only reversible modification of TEWL, and it is a safe and effective penetration enhancer for topical administration of lipid‐ and water‐soluble vitamins.     

Vitamin E levels,thiobarbituric acid test and sensory evaluation of breast muscles from broilers fed α‐tocopheryl acetate‐ and β‐carotene‐supplemented diets

The objective of this study was to investigate the effect of dietary α‐tocopheryl acetate and β‐carotene supplementation on lipid oxidation of breast meat from broilers fed lard as the fat source. Supplementation of broilers with 100 mg kg^?1 α‐tocopheryl acetate increased the vitamin E levels in raw breast samples significantly (p < 0.05), whereas the presence of 1.5 mg kg^?1 dietary β‐carotene tended to decrease vitamin E deposition. The presence of vitamin E delayed lipid oxidation significantly, but thiobarbituric acid values of samples from broilers fed the β‐carotene‐supplemented diet did not differ from those of control samples. Vitamin E reduced sensory meat rancidity, whilst vitamin E, β‐carotene and their combination modified meat texture. The results show the effectiveness of dietary α‐tocopheryl acetate supplementation in protecting broiler meat against lipid oxidation. Copyright © 2004 Society of Chemical Industry     

Targeted delivery of salicylic acid from acne treatment products into and through skin: role of solution and ingredient properties and relationships to irritation

Salicylic acid (SA) is a beta‐hydroxy acid and has multifunctional uses in the treatment of various diseases in skin such as acne, psoriasis, and photoaging. One problem often cited as associated with salicylic acid is that it can be quite irritating at pH 3–4, where it exhibits the highest activity in the treatment of skin diseases. We have identified strategies to control the irritation potential of salicylic acid formulations and have focused on hydroalcoholic solutions used in acne wipes. One strategy is to control the penetration of SA into the skin. Penetration of the drug into various layers of skin, i.e. epidermis, dermis, and receptor fluid, was measured using a modified Franz in vitro diffusion method after various exposure times up to 24 h. A polyurethane polymer (polyolprepolymer‐15) was found to be an effective agent in controlling delivery of SA. In a dose‐dependent fashion it targeted delivery of more SA to the epidermis as compared to penetration through the skin into the receptor fluid. It also reduced the rapid rate of permeation of a large dose of SA through the skin in the first few hours of exposure. A second strategy that proved successful was incorporation of known mild nonionic surfactants like isoceteth‐20. These surfactants cleanse the skin, yet due to their inherent mildness (because of their reduced critical micelle concentration and monomer concentration), keep the barrier intact. Also, they reduce the rate of salicylic acid penetration, presumably through micellar entrapment (either in solution or on the skin surface after the alcohol evaporates). Cumulative irritation studies showed that targeting delivery of SA to the epidermis and reducing the rapid early rate of penetration of large amounts of drug through the skin resulted in a reduced irritation potential. In vivo irritation studies also showed that the surfactant system is the most important factor controlling irritancy. SA delivery is secondary, as formulations with less SA content reduced the rate of delivery to the receptor and yet were some of the most irritating formulations tested, presumably due to the action of the specific anionic surfactant on the barrier. Alcohol content also did not appreciably affect irritation and SA delivery; formulations with considerably low alcohol content but containing anionic versus nonionic surfactant systems exhibited considerably higher irritancy. Thus the surfactant type was again the predominant factor in those studies, although arguably alcohol plays some role (solubilization of SA). Results showed that both polymers and mild surfactants work in concert to provide the optimal formulation benefits of targeted delivery and reduced irritation. Synergistic relationships among hydroalcoholic formulation components will be discussed along with the mechanisms likely involved in controlling delivery of SA to skin.     

Nanostructured lipid carriers as novel carrier for sunscreen formulations

Incorporation of sunscreens into lipid carriers with an increased sun protection factor (SPF) has not yet been fully accomplished. In the present paper, the effectiveness of a sunscreen mixture, incorporated into the novel topical delivery systems, i.e. solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC), used as ultraviolet (UV) protector enhancers with a distinctly higher loading capacity has been developed and evaluated. SLN and NLC were produced by hot high pressure homogenization technique in lab scale production. Size distribution and storage stability of formulations were investigated by laser diffractometry and photon correlation spectroscopy. Nanoparticles were characterized by their melting and recrystallization behaviour recorded by differential scanning calorimetry. Lipid nanoparticles produced with a solid matrix (SLN and NLC) were established as a UV protection system. The loading capacities for molecular sunscreens reported before now were in the range of 10-15%. It was possible to load NLC with up to 70% with molecular sunscreen, which is appropriate to obtain high SPFs with this novel UV protection system. The developed formulations provide a beneficial alternative to conventional sunscreen formulations. The UV protective efficacy of the lipid particles varied with the nature of lipid and UV wavelength.     

Cosmetic features and applications of lipid nanoparticles (SLN, NLC)

A detailed review of the literature is presented in attempts to emphasize several advantages of solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC) for cosmetic applications. Examples of several actives are given and the main features of the solid core of SLN and NLC for topical delivery of cosmetics are discussed. Lipid nanoparticles have been more and more explored in pharmaceutical technology, showing superior advantages for topical purposes over conventional colloidal carriers.     

Effects of Graptopetalumparaguayense extract on tert‐ butylhydroperoxide‐induced oxidative stress

BACKGROUND: Graptopetalum paraguayense E. Walther is used in folk medicine to lower blood pressure, protect liver function and relieve pain and infection. The effect and mechanism of its 50% ethanolic extract (GE50) were investigated in tert‐butylhydroperoxide (t‐BHP)‐induced Wistar rats. The serum was analysed for aspartate aminotransferase (AST) and alanine aminotransferase (ALT) activities while the tissue cytosols were analysed for lipid peroxidation, antioxidant level and enzyme activities. RESULTS: The liver was the primary target organ while the heart appeared to be the least responsive organ for t‐BHP treatment among the three tissues investigated. t‐BHP treatment increased serum AST and ALT activities, which are indicators of liver toxicity, while GE50 pretreatment reduced t‐BHP‐induced liver damage. t‐BHP treatment induced lipid peroxidation in the liver and brain but not in the heart. GE50 pretreatment prevented t‐BHP‐induced lipid peroxidation by maintaining superoxide dismutase (SOD) activity as well as glutathione (GSH) and vitamin C levels in the liver and vitamin E level in the brain. Although t‐BHP treatment did not induce lipid peroxidation in the heart, it caused a decrease in antioxidant level. GE50 pretreatment prevented the t‐BHP‐induced decrease in vitamin C level in the heart. CONCLUSION: GE50 pretreatment in rats protects the liver and brain from possible damage by t‐BHP‐induced lipid peroxidation. Copyright © 2007 Society of Chemical Industry     

Antioxidative Activities of Ginkgo biloba Extract on Oil/Water Emulsion System Prepared from an Enzymatically Modified Lipid Containing Alpha‐Linolenic Acid

Abstract: The desired mix of alpha‐linolenic acid (ALA)‐enriched structured lipid (SL) and physically blended lipid (PB) was prepared from grape seed oil and perilla oil at a weight ratio of 3:1. The major triacylglycerol species (LnLnL) in PB was drastically increased after interesterification (SL), from 0.5% to 16.8%. After the reaction, the total unsaturated fatty acid at the sn‐2 position was decreased from 98.83% in PB to 91.36% in SL. The reduction of vitamin E compounds was also observed. Compared with a PB‐based emulsion, SL‐based emulsions showed oxidative instability, as assessed by lipid hydroperoxide (LOOH) and 2‐thiobarbituric acid‐reactive substances (TBARS) values, which was mainly due to the SL which contained less LA, ALA, and ΣUSFA at the sn‐2 position and less γ‐tocopherol than did PB. PB‐, and SL‐based emulsions with Ginkgo biloba extract (GBE) which showed significantly lower values of LOOH and TBARS compared to a blank control. GBE was effective in retarding the oxidation of the emulsion by quenching the free radicals in the water phase of the emulsion and inhibiting the formation of primary and secondary oxidation products. These results indicate that GBE could be used as an antioxidant additive for stabilizing ALA‐enriched emulsions. Practical Application: The results suggest the possibility to supplement Ginkgo biloba extract in alpha linolenic acid‐enriched structured lipid‐based emulsions which would increase the therapeutic value and enhance the antioxidant potential of the emulsions.     

Transdermal delivery of two antioxidants from different cosmetic formulations

The efficacy of any cosmetic product containing a functional ingredient is determined by the skin delivery of the active molecule, which is influenced by the type of the vehicle and the molecule itself. This study was designed to compare the percutaneous absorption habits of the antioxidants carcinine and lipoic acid out of various formulations by means of the porcine skin model. Initial evaluation of the in vitro porcine skin model has demonstrated its feasibility for various substances and formulations [1, 2]. Increasing legal requirements for risk assessment in the cosmetic industry have led to the development of this alternative test method. The penetration properties are determined by the OECD Guideline TG 428: Skin Absorption: in vitro Method [3, 4], which allows the use of porcine skin for penetration studies. Porcine skin is used because of its similarity to human skin in terms of its morphology and the essential permeation characteristics [5]. The mass balances for each tested formulation type of the antioxidants show individual penetration behaviours with significant differences. The presented data plainly demonstrate that the lipophilic lipoic acid has a distinct higher penetration potential than the hydrophilic carcinine. The chosen vehicle can enhance or reduce the transdermal delivery of both tested antioxidants. Modern effective cosmetic formulations will work only, if the active ingredients penetrate into the epidermis. In conclusion, the correct selection of a suitable formulation plays an important role during product development.     

维生素E脂质体的制备工艺筛选、优化及其性质研究

目的优化维生素E（VE）脂质体的制备工艺并考察其性质。方法采用乙醇注入法、乙醚注入法、逆相蒸发法、薄膜水化法和复乳法分别制备v。脂质体,以包封率和保留率为考察指标,选择最优制备方法;经L9（3^4）正交试验设计优化选择,确定脂质体的最佳配方。结果薄膜水化法制备所得的VE脂质体包封率最高,VE保留率较高;用薄膜水化法制备脂质体的最佳配方为磷脂：VE：胆固醇=20：0．8：1．5;用透射电镜观察最佳实验组VE脂质体发现其具有指纹状结构,Zeta电位为．30．9±0．9mV,平均粒径为33．7nm。结论薄膜水化法制得的V。脂质体具有包封率高,VE保留率高,粒径均匀等特点。     

Antioxidant activity of natural vitamin E extracted from soybean sludge as assessed by chemiluminescence

The antioxidant activity of natural vitamin E (VE) towards superoxide anion, hydroxyl radical and lipid free radicals was investigated using a chemiluminescence technique. VE was extracted from soybean sludge, where it was present at a concentration of 600 g kg^?1 as determined by HPLC. Superoxide anions, hydroxyl radicals and lipid free radicals were generated by the pyrogallol autoxidation system, the Fenton reaction system and the AAPH‐induced γ‐linolenic acid peroxidation system respectively. VE rapidly scavenged hydroxyl radicals and lipid free radicals. The efficient concentration (EC₅₀) of VE against both was 0.1 mg ml^?1. A reaction time of 6 s was adequate to scavenge hydroxyl radicals and a reaction time of 24 s was enough to scavenge lipid free radicals. However, VE scavenged superoxide anions at a relatively low rate, and the extent of scavenging was less than 20% even after 3 min at a VE concentration of 4.3 mg ml^?1. © 2001 Society of Chemical Industry     

Essential Oils Against Pathogen and Spoilage Microorganisms of Fruit Juices: Use of Versatile Antimicrobial Delivery Systems

Essential oils (EO) are increasingly used as natural antimicrobial compounds, however the effect of delivery system to enhance their antimicrobial activity has not been widely studied. Limonene (0 to 10 μL/mL) was added to microbial suspensions (～10⁵ CFU/mL) of selected foodborne pathogens (Listeria monocytogenes Scott A, Salmonella enterica Typhimurium, Escherichia coli and Staphylococcus aureus), and spoilage microorganisms (Lactobacillus plantarum, Saccharomyces cerevisiae, and Candida albicans). S. aureus was found to be the most sensitive foodborne pathogen while Salmonella enterica showed continued growth under all concentrations. Stable nanoemulsions and solid lipid nanoparticles (SLN) (d ～ 170 nm) were prepared using an alkane carrier oil (n‐tetradecane and n‐eicosane, respectively). Interfacial effects and homogenous distribution of limonene in nanoemulsions improved its (8 and 12 μL/mL) antimicrobial effect against S. aureus. Higher aqueous concentrations as a result of expulsion from SLN further enhanced the antimicrobial activity pronounced at higher limonene concentrations. Therefore, our findings confirm that the emulsion‐based delivery systems are able to effectively distribute limonene inside a microbial suspension to improve its antimicrobial activity.     

Effect of dietary supplementation with vitamin E on characteristics of vacuum‐packed lamb

The effect of dietary vitamin E supplementation on lamb during vacuum‐packed storage was studied. Thirty‐six weaned male Manchego breed lambs were offered four dietary treatments (20, 270, 520 and 1020 mg vitamin E kg^?1 feed). Lambs were fed the vitamin E‐supplemented diet from 13 until 26 kg live weight. Pieces of M. longissimus dorsi were stored under vacuum at 2 ± 1 °C in the dark and meat quality was assessed after 5, 14 and 28 days of storage. Dietary supplementation significantly increased the α‐tocopherol concentration in the muscle (P < 0.001). Initially, lipid oxidation, meat colour and bacterial load were similar in all groups. In meat of non‐supplemented lambs the thiobarbituric acid reactive substance value increased throughout storage, whereas in meat of supplemented lambs it did not increase. Meat pigments and discolouration proportion were significantly affected by storage time (P < 0.001). The bacterial load was low initially, but after 28 days of storage it was close to 7 log₁₀ colony‐forming units (cfu) cm^?2 and Enterobacteriaceae surpassed the limit of acceptability of 2.5 log₁₀ cfu cm^?2, making the lamb unsuitable for human consumption. Meat of supplemented lambs displayed less lipid oxidation than that of their non‐supplemented counterparts, while meat colour and bacterial load were not affected by supplementation. Copyright © 2007 Society of Chemical Industry     

Effects of Dietary Functional Ingredients and Irradiation on the Quality of Cooked Turkey Breast Meat during Storage

ABSTRACT:  Patties were prepared using the breast meat from 15-wk-old turkeys fed one of the 8 dietary treatments [Con, control; VE, 200 IU/kg vitamin E; Se, 0.3 mg/kg selenium; CLA, 2.5% conjugated linoleic acids; VE + Se, 200 IU/kg vitamin E + 0.3 mg/kg selenium; VE + CLA, 200 IU/kg vitamin E + 2.5% CLA; Se + CLA, 0.3 mg/kg selenium + 2.5% CLA; VE + Se + CLA, 200 IU/kg vitamin E + 0.3 mg/kg selenium + 2.5% CLA] for 4 wk. Patties were vacuum-packaged in oxygen-impermeable bags, and then irradiated with 0 or 1.5 kGy. Irradiated breast meats were cooked and vacuum-packaged or aerobically packaged, and the quality of meat was evaluated after 0 and 7 d of storage at 4 °C. Dietary VE + Se, VE + CLA, Se + CLA, and VE + Se + CLA treatments reduced lipid oxidation of cooked irradiated (1.5 kGy) turkey breast meat by 24%, 29%, 26%, and 40%, respectively, compared to that of the control after 7 d of storage under aerobic conditions. Dietary treatments had no influences on the color of nonirradiated cooked turkey breast. However, dietary VE and Se decreased the internal a * value of irradiated meats in vacuum packaging at days 0 and 7, and the effect was even greater when VE and Se were combined with CLA. Dietary VE, Se, and CLA combinations significantly reduced the production of volatiles, especially those related to lipid oxidation. Dietary VE + Se, VE + CLA, and VE + Se + CLA reduced the difference in sulfur-containing compounds between irradiated and nonirradiated meat. Aerobic packaging was more effective than vacuum packaging in reducing sulfur-containing compounds. Therefore, dietary VE, Se, and CLA combinations plus aerobic packaging were effective in reducing the odor problems induced by irradiation.     

ω‐3 in meat products: benefits and effects on lipid oxidative stability

Although ω‐3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf‐life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω‐3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry     

Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters

BackgroundBioactive compounds possess plenty of health benefits, but they are chemically unstable and susceptible to oxidative degradation. The application of pure bioactive compounds is also very limited in food and drug formulations due to their fast release, low solubility, and poor bioavailability. Encapsulation can preserve the bioactive compounds from environmental stresses, improve physicochemical functionalities, and enhance their health-promoting and anti-disease activities.Scope and approachMicro and nano-encapsulation based techniques and systems have great importance in food and pharmaceutical industries. This review highlights the recent advances in micro and nano-encapsulation of bioactive compounds. We comprehensively discussed the importance of encapsulation, the application of biopolymer-based carrier agents and lipid-based transporters with their functionalities, suitability of encapsulation techniques in micro and nano-encapsulation, as well as different forms of improved and novel micro and nano-encapsulate systems.Key findings and conclusionsBoth micro and nano-encapsulation have an extensive application, but nano-encapsulation can be a promising approach for encapsulation purposes. Maltodextrin in combination with gums or other polysaccharides or proteins can offer an advantageous formulation for the encapsulation of bioactive compounds by using encapsulation techniques. Electro-spinning and electro-spraying are promising technologies in micro and nano-encapsulation, while solid lipid nanoparticles and nanostructure lipid carriers are exposing themselves as the promising and new generation of lipid nano-carriers for bioactive compounds. Moreover, phytosome, nano-hydrogel, and nano-fiber are also efficient and novel nano-vehicles for bioactive compounds. Further studies are required for the improvement of existing encapsulate systems and exploring their application in food and gastrointestinal systems for industrial application.     

维生素E丁二酸单酯的合成及其在卷烟中的应用

为了提高卷烟主流烟气中维生素E(VE)释放量,改善卷烟口味,以VE和丁二酸酐为原料合成了VE丁二酸单酯,进行了HPLC纯度分析和1H NMR,13C NMR和EI-MS结构确证,并对添加了合成产物的卷烟进行了烟气分析和感官评吸试验.结果表明:①合成产物为目标产物——VE丁二酸单酯,纯度达98％;②添加VE丁二酸单酯的卷...     

Comparative addition of rosemary extract and additives on sensory and antioxidant properties of retail packaged beef

The antioxidant capacity of an organoleptically mild, water‐ and oil‐soluble rosemary extract (RE) was compared with tert‐butyl‐4‐hydroxyanisol (BHA)/tert‐butyl‐4‐hydroxytoluene (BHT) and vitamin E (through dietary supplementation). An optimum concentration of RE (0.1%) was established from sensory trials and used for subsequent analyses. Beef burgers containing added antioxidants were held under simulated retail conditions and monitored for lipid (TBARS) and colour (Hunter ‘a’) stability. RE was more effective in controlling lipid oxidation in aerobically stored samples compared with control or BHA/BHT samples. Similar findings were observed for burgers stored under modified atmosphere although RE was also more effective than vitamin E under these conditions. Addition of RE to vitamin E supplemented beef resulted in lowest TBARS values and suggests a synergistic effect between RE and vitamin E. RE did not improve meat redness compared with other treatments. Water and oil (O/W) soluble RE offers considerable potential as a natural antioxidant for food products.     

Study on Mitigation of Acrylamide Formation in Cookies by 5 Antioxidants

Abstract: This study investigated the capacity of various antioxidants in reducing the formation of acrylamide during cookie processing. Five antioxidants, antioxidants of bamboo leaves (AOB), sodium erythorbate (SE), tea polyphenols (TP), vitamin E (VE), and tert‐butyl hydroquinone (TBHQ), were individually added into cookie formulas, and acrylamide content was determined by liquid chromatography tandem mass spectrometry (LC‐MS/MS). Cookie quality indexes, including flavor, brittleness, and water activity, were also evaluated. Results showed that the maximum inhibitory rate of acrylamide by AOB was achieved with addition of 0.2 g/kg AOB. Addition of AOB (0.2 g/kg), TP (0.1 g/kg), VE (0.1 g/kg), SE (0.1 g/kg), and TBHQ (0.2 g/kg) mitigated the formation of acrylamide by 63.9%, 43.0%, 71.2%, 49.6%, and 54.1%, respectively. Sensory evaluation showed that the color, texture, and flavor of cookies processed with either AOB (0.2 g/kg) or VE (0.1 g/kg) had no significant difference compared to control cookies (P > 0.05). The present study indicated that AOB (0.2 g/kg) and VE (0.1 g/kg) could not only effectively mitigate the formation of acrylamide, but also retain acceptable sensory attributes of cookies. This work shows the potential effectiveness of antioxidants in food processing to decrease acrylamide formation. Practical Application: There is an urgent need for reducing the level of acrylamide produced during food processing. This study found that certain antioxidants (antioxidant of bamboo leaves and vitamin E) could effectively inhibit acrylamide formation in cookie processing without affecting sensory properties. The results suggested that the application of antioxidants could be an effective method to decrease acrylamide formation.