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Protective effects of hydrocolloid nanoemulsion coatings against myofibrillar protein oxidation in frozen trout [PDF]

Frontiers in Nutrition
In this study, rainbow trout filets were coated using a dipping method with a nanoemulsion derived from aloe vera gel (AVG) and hemp seed oil (HSO; 5% HSO and 3% AVG).
Ayşe Kara, Emre Çağlak, Barış Karslı   +2 more
doaj   +2 more sources

Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

Food Science and Human Wellness, 2020
The effect of sodium chloride (NaCl) curing salt content on protein oxidation, lipid oxidation and lipolysis of Chinese dry sausage was investigated. Two groups Chinese dry sausages with 2% and 4% (m/m) salt content were studied.
Bing Zhao, Huimin Zhou, Shunliang Zhang, Xiaoqian Pan, Su Li, Ning Zhu, Qianrong Wu, Shouwei Wang, Xiaoling Qiao, Wenhua Chen   +9 more
doaj   +3 more sources

Counteracting Roles of Lipidic Aldehydes and Phenolic Antioxidants on Soy Protein Oxidation Defined by a Chemometric Survey of Solvent and Mechanically Extracted Soybean Meals [PDF]

Antioxidants, 2023
Soybean meal (SBM) is a premier source of protein for feeding food-producing animals. However, its nutritional value can be compromised by protein oxidation.
Junwei Zhang, Pedro E. Urriola, Seth L. Naeve, Gerald C. Shurson, Chi Chen   +4 more
doaj   +2 more sources

Prickly Pear and Pomegranate Peel Extracts as Natural Antioxidants: Effects on Colour, Lipid, and Protein Oxidation in Refrigerated Cooked Chicken Models [PDF]

Foods
This study investigates the antioxidative potential of pomegranate peel extract (PPE) and prickly pear peel extract (HPE) as natural preservatives in cooked chicken models.
Guadalupe Lavado, Ramón Cava
doaj   +2 more sources

Lipid oxidation in foods and its implications on proteins

Frontiers in Nutrition, 2023
Lipids in foods are sensitive to various environmental conditions. Under light or high temperatures, free radicals could be formed due to lipid oxidation, leading to the formation of unstable food system.
Lianxin Geng, Kunlun Liu, Kunlun Liu, Huiyan Zhang   +3 more
doaj   +1 more source

A New Insight into Meloxicam: Assessment of Antioxidant and Anti-Glycating Activity in In Vitro Studies

Pharmaceuticals, 2020
Meloxicam is a non-steroidal anti-inflammatory drug, which has a preferential inhibitory effect to cyclooxyganase-2 (COX-2). Although the drug inhibits prostaglandin synthesis, the exact mechanism of meloxicam is still unknown. This is the first study to
Cezary Pawlukianiec, Małgorzata Ewa Gryciuk, Kacper Maksymilian Mil, Małgorzata Żendzian-Piotrowska, Anna Zalewska, Mateusz Maciejczyk   +5 more
doaj   +1 more source

A hypothesis about the influence of oxidative stress on amino acid protein composition during evolution

Frontiers in Ecology and Evolution, 2023
Life emerged in an anoxic world, but the release of molecular oxygen, the by-product of photosynthesis, forced adaptive changes to counteract its toxicity. However, reactive oxygen species can damage all cellular components, including proteins. Therefore,
Enrique González-Tortuero, Alexandro Rodríguez-Rojas, Alexandro Rodríguez-Rojas   +2 more
doaj   +1 more source

Predictive Modeling of Thiol Changes in Raw Ground Pork as Affected by 13 Plant Extracts—Application of Arrhenius, Log-logistic and Artificial Neural Network Models

Antioxidants, 2021
In this study, predictive models of protein oxidation, expressed as the content of thiol groups (SH), in raw ground pork were established and their accuracy was compared.
Małgorzata Muzolf-Panek, Anna Kaczmarek
doaj   +1 more source

Influence of oxidized oils on digestibility of caseins in O/W emulsions [PDF]

, 2018
The impact of lipid oxidation on protein modifications in emulsions and the consequences on protein digestibility remains unclear. In this study, this impact is evaluated in casein (6 mg mL(-1)) based emulsions containing oxidized soybean or fish oil (3%)
De Meulenaer, Bruno, Obando, Monica, Soto, Erika   +2 more
core   +1 more source

Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products

Antioxidants, 2019
Studies on the oxidative changes in meat-based, low-moisture, ready to eat foods are complicated due to complex food system and slow lipid-protein oxidative deterioration.
Hazrati Wazir, Shyan Yea Chay, Mohammad Zarei, Farah Salina Hussin, Nor Afizah Mustapha, Wan Zunairah Wan Ibadullah, Nazamid Saari   +6 more
doaj   +1 more source