Replacing synthetic antioxidants in food emulsions with microparticles from green acerola (Malpighia emarginata)

Autor: Bianca Ferraz Teixeira, Jessica Bomtorin Aranha, Thais Maria Ferreira de Souza Vieira

Publikováno v: Future Foods, Vol 5, Iss , Pp 100130- (2022)

Among natural extracts with antioxidant potential, acerola fruit is an important source of bioactive compounds. The goal of this work was to evaluate the antioxidant capacity of microencapsulated and lyophilized extracts of unripe acerola fruits prod

Externí odkaz: https://doaj.org/article/4709193571714831b557169d0340f1a9

Early detection of lipid oxidation in infant milk formula by measuring free oxylipins-Comparison with hydroperoxide value and thiobarbituric acid reactive substance methods

Autor: Bianca, Ferraz Teixeira, Fernanda, Furlan Gonçalves Dias, Thais Maria, Ferreira de Souza Vieira, Ameer, Y Taha, Juliana Maria, Leite Nobrega de Moura Bell

Publikováno v: Journal of food science, vol 87, iss 12
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

Infant milk formula was used as a model food to compare the sensitivity of thiobarbituric acid reactive substances (TBARS) and hydroperoxide methods to UPLC-MS/MS oxylipin analysis for detecting early lipid oxidation. Two different infant milk formul

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb030233b836f35a4eda23bc47addc6c
https://escholarship.org/uc/item/6c76q19j

Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified

Autor: Ameer Y. Taha, Bianca Ferraz Teixeira, Juliana Maria Leite Nobrega de Moura Bell, Fernanda Furlan Gonçalves Dias, Thais Maria Ferreira de Souza Vieira

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

The oxidation of polyunsaturated fatty acids produces bioactive primary oxidation products known as oxylipins. In many biological matrices, the majority of oxylipins are bound (i.e. esterified), and a relatively small proportion (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b44346c65cb90ad187a73d7c0ea009a
https://doi.org/10.1111/1750-3841.15697