Detection of Lipid Oxidation in Infant Formulas: Application of Infrared Spectroscopy to Complex Food Systems

Autor: Renaud Mestdagh, Philippe Cayot, Nils Billecke, Gustav Waschatko, Samar Daoud, Benjamin Horemans, Elias Bou-Maroun

Publikováno v: Foods
Foods, MDPI, 2020, 9 (10), pp.1-16. ⟨10.3390/foods9101432⟩
Volume 9
Issue 10
Foods, Vol 9, Iss 1432, p 1432 (2020)

 
Fish- or algal oils have become a common component of infant formula products for their high docosahexaenoic acid (DHA) content. DHA is widely recognized to contribute to the normal development of the infant, and the European Commission re

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7616ff55ae3f0e027919120a9234bba
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02987153

Fast, direct and in situ monitoring of lipid oxidation in an oil-in-water emulsion by near infrared spectroscopy

Autor: Gustav Waschatko, Samar Daoud, Elias Bou-Maroun, Philippe Cayot

Publikováno v: Analytical Methods
Analytical Methods, Royal Society of Chemistry, 2020, 12 (24), pp.3098-3105. ⟨10.1039/d0ay00583e⟩

International audience; Lipid oxidation has implications on food, cosmetics and other fat containing products. Fatty acid autoxidation alters both the quality and safety of these products. Efficient and fast methods are needed to track lipid oxidatio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20a329a740c166c52b551573bf50aad7
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02962630

Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR

Autor: Nils Billecke, Elias Bou-Maroun, Gustav Waschatko, Philippe Cayot, Laurence Dujourdy, Samar Daoud

Publikováno v: 17th Euro Fed Lipid Congress
17th Euro Fed Lipid Congress, Oct 2019, Seville, Spain
Food Chemistry
Food Chemistry, Elsevier, 2019, 293, pp.307-314. ⟨10.1016/j.foodchem.2019.05.005⟩

International audience; Oxidation of omega-3 fatty acids is a major limitation on its enrichment in food and beverages. An efficient and simple method to monitor lipid oxidation in complex systems is essential to limit lipid oxidation during formulat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee33d146d800cb047688af0d554f7529
https://pubmed.ncbi.nlm.nih.gov/31151616

Soybean Oleosomes Behavior at the Air–Water Interface

Autor: Birgitta Schiedt, Gustav Waschatko, Ann Junghans, Thomas A. Vilgis

Publikováno v: The Journal of Physical Chemistry B. 116:10832-10841

Soy milk is a highly stable emulsion, the stability being mainly due to the presence of oleosomes or oil bodies, spherical structures filled with triacylglycerides (TAGs) and surrounded by a monolayer of phospholipids and proteins called oleosins. Fo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::004e1a1b709b10bb0e02203404c01af7
https://doi.org/10.1021/jp211871v

The role of intact oleosin for stabilization and function of oleosomes

Autor: Tobias Weidner, Sania Maurer, Denise Schach, Gustav Waschatko, Jakob C. Dahl, Thomas A. Vilgis, Mischa Bonn, Birgitta I. Zielbauer

Publikováno v: The journal of physical chemistry. B. 117(44)

Lipid storage in plants is achieved among all plant species by formation of oleosomes, enclosing oil (triacylglycerides) in small subcellular droplets. Seeds are rich in this pre-emulsified oil to provide a sufficient energy reservoir for growing. Th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93edf1dd20bc58094e6a748008aac937
https://pubmed.ncbi.nlm.nih.gov/24088014