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Eric Andrew Decker
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA

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Communication
Published: 10 August 2021 in Nutrients
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Sustainable food systems are often defined by greenhouse gases, land use, effects on biodiversity, and water use. However, this approach does not recognize the reason food is produced—the provision of nutrients. Recently, the relationship between diets and sustainability has been recognized. Most accepted models of ‘sustainable diets’ focus on four domains: public health, the environment, food affordability, and cultural relevance. Aligned with the FAO’s perspective, truly sustainable diets comprise foods that are affordable, nutritious, developed with ingredients produced in an environmentally friendly manner, and consumer preferred. Identifying solutions to address all four domains simultaneously remains a challenge. Furthermore, the recent pandemic exposed the fragility of the food supply when food accessibility and affordability became primary concerns. There have been increasing calls for more nutrient-dense and sustainable foods, but scant recognition of the consumer’s role in adopting and integrating these foods into their diet. Dietary recommendations promoting sustainable themes often overlook how and why people eat what they do. Taste, cost, and health motivate consumer food purchase and the food system must address those considerations. Sustainable foods are perceived to be expensive, thus marginalizing acceptance by the people, which is needed for broad adoption into diets for impactful change. Transformational change is needed in food systems and supply chains to address the complex issues related to sustainability, taste, and cost. An emerging movement called regenerative agriculture (a holistic, nature-based approach to farming) provides a pathway to delivering sustainable foods at an affordable cost to consumers. A broad coalition among academia, government, and the food industry can help to ensure that the food supply concurrently prioritizes sustainability and nutrient density in the framework of consumer-preferred foods. The coalition can also help to ensure sustainable diets are broadly adopted by consumers. This commentary will focus on the challenges and opportunities for the food industry and partners to deliver a sustainable supply of nutrient-dense foods while meeting consumer expectations.

ACS Style

Kevin Miller; James Eckberg; Eric Decker; Christopher Marinangeli. Role of Food Industry in Promoting Healthy and Sustainable Diets. Nutrients 2021, 13, 2740 .

AMA Style

Kevin Miller, James Eckberg, Eric Decker, Christopher Marinangeli. Role of Food Industry in Promoting Healthy and Sustainable Diets. Nutrients. 2021; 13 (8):2740.

Chicago/Turabian Style

Kevin Miller; James Eckberg; Eric Decker; Christopher Marinangeli. 2021. "Role of Food Industry in Promoting Healthy and Sustainable Diets." Nutrients 13, no. 8: 2740.

Research article
Published: 12 May 2021 in Journal of Agricultural and Food Chemistry
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As emulsifiers become saturated on the surface of an emulsion droplet, any additional emulsifier migrates to the aqueous phase. Continuous phase surfactants have been shown to increase α-tocopherol efficacy, but it is unclear if this is the result of chemical or physical effects. The addition of α-tocopherol to an oil-in-water emulsion after homogenization resulted in a 70% increase of α-tocopherol in the continuous phase when sodium dodecyl sulfate (SDS) was at levels that were greater than the SDS critical micelle concentration. Conversely, when α-tocopherol was dissolved in the lipid before emulsification, continuous phase SDS concentrations did not increase. When SDS concentration led to an increase in the aqueous phase α-tocopherol, the oxidative stability of oil-in-water emulsions increased. Data indicated that the increased antioxidant activity was the result of surfactant micelles being able to decrease the prooxidant activity of α-tocopherol. Considering these results, surfactant micelles could be an important tool to increase the effectiveness of α-tocopherol.

ACS Style

Raffaella Inchingolo; Ipek Bayram; Sibel Uluata; S. Sezer Kiralan; Maria T. Rodriguez-Estrada; D. Julian McClements; Eric A. Decker. Ability of Sodium Dodecyl Sulfate (SDS) Micelles to Increase the Antioxidant Activity of α-Tocopherol. Journal of Agricultural and Food Chemistry 2021, 69, 5702 -5708.

AMA Style

Raffaella Inchingolo, Ipek Bayram, Sibel Uluata, S. Sezer Kiralan, Maria T. Rodriguez-Estrada, D. Julian McClements, Eric A. Decker. Ability of Sodium Dodecyl Sulfate (SDS) Micelles to Increase the Antioxidant Activity of α-Tocopherol. Journal of Agricultural and Food Chemistry. 2021; 69 (20):5702-5708.

Chicago/Turabian Style

Raffaella Inchingolo; Ipek Bayram; Sibel Uluata; S. Sezer Kiralan; Maria T. Rodriguez-Estrada; D. Julian McClements; Eric A. Decker. 2021. "Ability of Sodium Dodecyl Sulfate (SDS) Micelles to Increase the Antioxidant Activity of α-Tocopherol." Journal of Agricultural and Food Chemistry 69, no. 20: 5702-5708.

Journal article
Published: 15 April 2021 in Foods
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Lipid oxidation is a major limitation to the shelf-life of low moisture foods and can lead to food waste. Little is known of whether the surface lipids in low moisture foods are more susceptible to oxidation since they are exposed to the environment. Therefore, the purpose of this research is to compare the rate of oxidation in surface and total lipids. Lipids in crackers were found to be in a heterogeneous matrix with proteins and starch, as determined by confocal microscopy. However, unlike spray-dried powders, both surface and interior lipids oxidized at similar rates, suggesting that the cracker matrix was not able to protect lipids from oxidation. Increasing the fat content of the crackers increased oxidation rates, which could be due to differences in the lipid structure or higher water activities in the high-fat crackers.

ACS Style

Cansu Gumus; Eric Decker. Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content. Foods 2021, 10, 860 .

AMA Style

Cansu Gumus, Eric Decker. Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content. Foods. 2021; 10 (4):860.

Chicago/Turabian Style

Cansu Gumus; Eric Decker. 2021. "Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content." Foods 10, no. 4: 860.

Research article
Published: 06 January 2021 in Journal of Agricultural and Food Chemistry
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As consumers increasingly demand “cleaner” labels, one available strategy is diluting oils high in unsaturated fatty acids into more stable, more saturated oils, thus delaying lipid oxidation by decreasing free-radical propagation reactions between oxidized fatty acids and unsaturated lipids. The effect of diluting fish oil into medium-chain triglycerides (MCTs) on oxidative stability was investigated using lipid hydroperoxides and gas chromatography headspace analysis. Dilutions up to 1 in 20 of fish oil in MCT extended propanal formation from 1 to 6 days in Tween-80-stabilized oil-in-water emulsions. This protective effect was not observed in emulsions wherein the two oils were in separate droplets. Fish oil blended with high oleic sunflower oil (HOSO) also demonstrated a protective effect when the oils were in the same emulsion droplets but not in separate emulsion droplets. The present study indicates that dilution can be used to increase the oxidative stability of polyunsaturated fatty acids in oil-in-water emulsions.

ACS Style

Mitchell D. Culler; Raffaella Inchingolo; D. Julian McClements; Eric A. Decker. Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions. Journal of Agricultural and Food Chemistry 2021, 69, 750 -755.

AMA Style

Mitchell D. Culler, Raffaella Inchingolo, D. Julian McClements, Eric A. Decker. Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions. Journal of Agricultural and Food Chemistry. 2021; 69 (2):750-755.

Chicago/Turabian Style

Mitchell D. Culler; Raffaella Inchingolo; D. Julian McClements; Eric A. Decker. 2021. "Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions." Journal of Agricultural and Food Chemistry 69, no. 2: 750-755.

Journal article
Published: 19 June 2020 in Molecules
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To provide further insight into the antioxidant potential of procyanidins (PCs) from cocoa beans, PC extract was fractionated by several methodologies, including solid phase extraction, Sephadex LH-20 gel permeation, and preparative HPLC using C18 and diol stationary phases. All the isolated fractions were analyzed by UHPLC-QTOF-MS to determine their relative composition. According to our results, classical techniques allowed good separation of alkaloids, catechins, dimers, and trimers, but were inefficient for oligomeric PCs. Preparative C18-HPLC method allowed the attainment of high relative composition of fractions enriched with alkaloids, catechins, and PCs with degree of polymerization (DP) < 4. However, the best results were obtained by preparative diol-HPLC, providing a separation according to the increasing DP. According to the mass spectrometry fragmentation pattern, the nine isolated fractions (Fractions II–X) consisted of exclusively individual PCs and their corresponding isomers (same DP). In summary, an efficient, robust, and fast method using a preparative diol column for the isolation of PCs is proposed. Regarding DPPH• and ABTS•+ scavenging activity, it increases according to the DP; therefore, the highest activity was for cocoa extract > PCs > monomers. Thereby, cocoa procyanidins might be of interest to be used as alternative antioxidants.

ACS Style

Said Toro-Uribe; Miguel Herrero; Eric A. Decker; Luis Javier López-Giraldo; Elena Ibáñez. Preparative Separation of Procyanidins from Cocoa Polyphenolic Extract: Comparative Study of Different Fractionation Techniques. Molecules 2020, 25, 2842 .

AMA Style

Said Toro-Uribe, Miguel Herrero, Eric A. Decker, Luis Javier López-Giraldo, Elena Ibáñez. Preparative Separation of Procyanidins from Cocoa Polyphenolic Extract: Comparative Study of Different Fractionation Techniques. Molecules. 2020; 25 (12):2842.

Chicago/Turabian Style

Said Toro-Uribe; Miguel Herrero; Eric A. Decker; Luis Javier López-Giraldo; Elena Ibáñez. 2020. "Preparative Separation of Procyanidins from Cocoa Polyphenolic Extract: Comparative Study of Different Fractionation Techniques." Molecules 25, no. 12: 2842.

Journal article
Published: 27 April 2020 in Antioxidants
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Considering the increasing interest in the incorporation of natural antioxidants in enriched foods, this work aimed to establish a food-grade and suitable procedure for the recovery of polyphenols from cocoa beans avoiding the degreasing process. The results showed that ultrasound for 30 min with particle sample size < 0.18 mm changed the microstructure of the cell, thus increasing the diffusion pathway of polyphenols and avoiding the degreasing process. The effect of temperature, pH, and concentration of ethanol and solute on the extraction of polyphenols was evaluated. Through a 24 full factorial design, a maximum recovery of 122.34 ± 2.35 mg GAE/g, 88.87 ± 0.78 mg ECE/g, and 62.57 ± 3.37 mg ECE/g cocoa beans, for total concentration of polyphenols (TP), flavonoids (TF), and flavan-3-ols (TF3), respectively, was obtained. Based on mathematical models, the kinetics of the solid–liquid extraction process indicates a maximum equilibrium time of 45 min. Analysis by HPLC-DAD-ESI-MS/MS showed that our process allowed a high amount of methylxanthines (10.43 mg/g), catechins (7.92 mg/g), and procyanidins (34.0 mg/g) with a degree of polymerization >7, as well as high antioxidant activity determined by Oxygen Radical Absorbance Capacity (1149.85 ± 25.10 µMTrolox eq/g) and radical scavenging activity (DPPH•, 120.60 ± 0.50 µM Trolox eq/g). Overall, the recovery method made possible increases of 59.7% and 12.8% in cocoa polyphenols content and extraction yield, respectively. This study showed an effective, suitable and cost-effective process for the extraction of bioactive compounds from cocoa beans without degreasing.

ACS Style

Said Toro-Uribe; Elena Ibañez; Eric A. Decker; Arley René Villamizar-Jaimes; Luis Javier López-Giraldo. Food-Safe Process for High Recovery of Flavonoids from Cocoa Beans: Antioxidant and HPLC-DAD-ESI-MS/MS Analysis. Antioxidants 2020, 9, 364 .

AMA Style

Said Toro-Uribe, Elena Ibañez, Eric A. Decker, Arley René Villamizar-Jaimes, Luis Javier López-Giraldo. Food-Safe Process for High Recovery of Flavonoids from Cocoa Beans: Antioxidant and HPLC-DAD-ESI-MS/MS Analysis. Antioxidants. 2020; 9 (5):364.

Chicago/Turabian Style

Said Toro-Uribe; Elena Ibañez; Eric A. Decker; Arley René Villamizar-Jaimes; Luis Javier López-Giraldo. 2020. "Food-Safe Process for High Recovery of Flavonoids from Cocoa Beans: Antioxidant and HPLC-DAD-ESI-MS/MS Analysis." Antioxidants 9, no. 5: 364.

Journal article
Published: 18 January 2020 in Food Chemistry
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Flow cytometry was used to determine if lipid oxidation products could transfer between individual emulsion droplets. Medium chain triacyclglycerol oil-in-water emulsions containing an oxidizable fluorescent dye, BODIPY665/676, was blended with a soybean oil-in-water emulsion. Results showed that when the concentration of sodium dodecyl sulfonate (SDS) were lower than critical micelle concentration (CMC), lipid oxidation products of triacylglycerols were not able to escape out until emulsions were extremely oxidized. With surfactant micelles, oxidation of BODIPY665/676 was observed. In the presence of free fatty acids, the transfer of prooxidants between droplets was observed even when surfactant concentration was lower than CMC. The decomposition product, 2,4,-decadienal, was also found to be transferred between droplets. The effect of surfactant concentration on prooxidant transfer was investigated using the lipid-soluble radical generator, AMVN. Results showed that surfactants promoted AMVN-triggered degradation of fluorescence at low concentrations but inhibited degradation at high concentration. The CMC of SDS was decreased by NaCl thus affecting the transfer phenomenon. With flow cytometry, the phenomenon of mass transfer between individual droplets was revealed which provides a better understanding of lipid oxidation in emulsion system.

ACS Style

Peilong Li; D. Julian McClements; Eric A. Decker. Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsions. Food Chemistry 2020, 315, 126225 .

AMA Style

Peilong Li, D. Julian McClements, Eric A. Decker. Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsions. Food Chemistry. 2020; 315 ():126225.

Chicago/Turabian Style

Peilong Li; D. Julian McClements; Eric A. Decker. 2020. "Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsions." Food Chemistry 315, no. : 126225.

Research article
Published: 20 December 2019 in Journal of Agricultural and Food Chemistry
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Despite several published studies, the impact of emulsion droplet size on lipid oxidation rates is unclear. This could be because oil-in-water emulsions are typically polydisperse and the oxidation rate of individual droplets is difficult to discern. Flow cytometry is a technique for studying individual cells and their subpopulations using fluorescence technologies, which is possible to be used in studying individual emulsion droplets. Typical emulsion droplets are too small to be visualized by flow cytometer so emulsions were prepared to have droplets > 2 μm that were stabilized by weighting agent and xanthan gum to minimize creaming during storage. A radical-sensitive fluorescence probe (BODIPY665/676) was added to the lipid used to prepare the emulsion so that the susceptibility of individual emulsion droplets could be determined. The results showed that in a polydisperse emulsion system, small droplets were oxidized faster than large droplets. A conventional method was also carried out by blending two emulsions with different droplet sizes and oil densities, and results were in agreement with the observation obtained from flow cytometry. As a new approach, flow cytometry could be utilized in emulsion studies to reveal insights of lipid oxidation mechanisms in individual droplets.

ACS Style

Peilong Li; David Julian McClements; Eric A. Decker. Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry 2019, 68, 567 -573.

AMA Style

Peilong Li, David Julian McClements, Eric A. Decker. Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry. 2019; 68 (2):567-573.

Chicago/Turabian Style

Peilong Li; David Julian McClements; Eric A. Decker. 2019. "Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water Emulsions." Journal of Agricultural and Food Chemistry 68, no. 2: 567-573.

Journal article
Published: 09 December 2019 in Food Research International
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Understanding lipid oxidation mechanisms in low moisture foods is necessary to develop antioxidant strategies to increase shelf life and/or to improve nutritional quality by increasing polyunsaturated fatty acid concentrations. In this study, we examined the influence of water activity (aw), sugars (glucose, maltose, maltodextrin, and cyclodextrin), and proteins (casein and gluten) on the lipid hydroperoxide and hexanal lag phases of model crackers. Oxidative stability of crackers was in an order: aw 0.7 > aw 0.4 > aw 0.2 > aw 0.05. Higher water activities resulted in bigger differences between hydroperoxide lag phases and hexanal lag phases. Compared to non-reducing cyclodextrin and no added sugar controls, reducing sugars including glucose, maltose, and maltodextrin at the same dextrose equivalence increased both hydroperoxide and hexanal lag phases. At the same dextrose equivalence, oxidative stability was in the order of maltose > maltodextrin > glucose > control (no sugar added). The antioxidant effectiveness of maltose, a low sweetness profile sugar, increased with increasing concentrations from 1.1 to 13.8%. Increasing aw increased the antioxidant activity of maltose. For example, 1.1% maltose increased both hydroperoxides and hexanal lag phases by 9 days at an aw of 0.2, but increased hydroperoxide lag phase by 24 days and hexanal lag phase by 15 days at an aw of 0.7. Gluten was able to inhibit lipid oxidation with activity increasing with increasing aw while casein showed minimal antioxidant impact. Antioxidant activity of gluten decreased when its sulfhydryl groups were blocked by N-ethylmaleimide suggesting that cysteine was an important antioxidant component of gluten. Adjusting water activity and addition of reducing sugars and gluten could be strategies to increase oxidative stability of low moisture crackers.

ACS Style

Thanh Phuong Vu; Lili He; David Julian McClements; Eric Andrew Decker. Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers. Food Research International 2019, 130, 108844 .

AMA Style

Thanh Phuong Vu, Lili He, David Julian McClements, Eric Andrew Decker. Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers. Food Research International. 2019; 130 ():108844.

Chicago/Turabian Style

Thanh Phuong Vu; Lili He; David Julian McClements; Eric Andrew Decker. 2019. "Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers." Food Research International 130, no. : 108844.

Research article
Published: 14 June 2019 in Journal of Agricultural and Food Chemistry
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Phosphatidylethanolamine (PE) and phosphatidylserine (PS) have been shown to increase the antioxidant activity of α-tocopherol. This study investigated the ability of PE or PS to increase the antioxidant activity of different tocopherol homologues in bulk oil. In addition, the ability of a phospholipase-D-modified lecithin (high in PE) to increase the activity of α-tocopherol was determined. Results showed that PE was much more effective than PS at increasing the activity of the tocopherol homologues. The combination of mixed tocopherols with PE presented the greatest increase in antioxidant activity, with hydroperoxides and hexanal lag phases increasing 54 and 53 days compared to the mixed tocopherols alone. Phospholipase-D-modified lecithin increased the antioxidant activity of α-tocopherol in stripped bulk oil as well as a commercially refined oil with no added tocopherols. The study indicates that PE is a powerful tool to increase the antioxidant activity of tocopherols in bulk oil and that modification of lecithin to increase the PE concentration could be a commercially viable option to functionalize lecithin, so that its ability to inhibit lipid oxidation increases in bulk oils.

ACS Style

Na Xu; Anuj G. Shanbhag; Bo Li; Thamonwan Angkuratipakorn; Eric A. Decker. Impact of Phospholipid–Tocopherol Combinations and Enzyme-Modified Lecithin on the Oxidative Stability of Bulk Oil. Journal of Agricultural and Food Chemistry 2019, 67, 7954 -7960.

AMA Style

Na Xu, Anuj G. Shanbhag, Bo Li, Thamonwan Angkuratipakorn, Eric A. Decker. Impact of Phospholipid–Tocopherol Combinations and Enzyme-Modified Lecithin on the Oxidative Stability of Bulk Oil. Journal of Agricultural and Food Chemistry. 2019; 67 (28):7954-7960.

Chicago/Turabian Style

Na Xu; Anuj G. Shanbhag; Bo Li; Thamonwan Angkuratipakorn; Eric A. Decker. 2019. "Impact of Phospholipid–Tocopherol Combinations and Enzyme-Modified Lecithin on the Oxidative Stability of Bulk Oil." Journal of Agricultural and Food Chemistry 67, no. 28: 7954-7960.

Journal article
Published: 10 December 2018 in Food & Function
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In this study, base algae oil was gelled through the formation of a crystal network using food-grade monoacylglycerol (MAG).

ACS Style

Qiang Wang; Eric Andrew Decker; Jiajia Rao; Bingcan Chen. A combination of monoacylglycerol crystalline network and hydrophilic antioxidants synergistically enhances the oxidative stability of gelled algae oil. Food & Function 2018, 10, 315 -324.

AMA Style

Qiang Wang, Eric Andrew Decker, Jiajia Rao, Bingcan Chen. A combination of monoacylglycerol crystalline network and hydrophilic antioxidants synergistically enhances the oxidative stability of gelled algae oil. Food & Function. 2018; 10 (1):315-324.

Chicago/Turabian Style

Qiang Wang; Eric Andrew Decker; Jiajia Rao; Bingcan Chen. 2018. "A combination of monoacylglycerol crystalline network and hydrophilic antioxidants synergistically enhances the oxidative stability of gelled algae oil." Food & Function 10, no. 1: 315-324.

Research article
Published: 24 October 2018 in Journal of Agricultural and Food Chemistry
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Liposomes containing theobromine, caffeine, catechin, epicatechin, and a cocoa extract were fabricated using microfluidization and sonication. A high encapsulation efficiency and good physicochemical stability were obtained by sonication (75% amplitude, 7 min). Liposomes produced at pH 5.0 had mean particle diameter ranging from 73.9 to 84.3 nm. The structural and physicochemical properties of the liposomes were characterized by transmission electron microscopy, confocal fluorescence microscopy and antioxidant activity assays. The release profile was measured by Ultra-High Performance Liquid Chromatography coupled to diode array detection. The bioaccessibility of the bioactive compounds encapsulated in liposomes was determined after exposure to a simulated in vitro digestion model. Higher bioaccessibilities were measured for all catechins-loaded liposome formulations compared to non-encapsulated counterparts. These results demonstrated that liposomes are capable of increasing the bioaccessibility of flavan-3-ols, which may be important for the development of nutraceutical-enriched functional foods.

ACS Style

Said Toro-Uribe; Elena Ibáñez; Eric A. Decker; David Julian McClements; Ruojie Zhang; Luis Javier López-Giraldo; Miguel Herrero. Design, Fabrication, Characterization, and In Vitro Digestion of Alkaloid-, Catechin-, and Cocoa Extract-Loaded Liposomes. Journal of Agricultural and Food Chemistry 2018, 66, 12051 -12065.

AMA Style

Said Toro-Uribe, Elena Ibáñez, Eric A. Decker, David Julian McClements, Ruojie Zhang, Luis Javier López-Giraldo, Miguel Herrero. Design, Fabrication, Characterization, and In Vitro Digestion of Alkaloid-, Catechin-, and Cocoa Extract-Loaded Liposomes. Journal of Agricultural and Food Chemistry. 2018; 66 (45):12051-12065.

Chicago/Turabian Style

Said Toro-Uribe; Elena Ibáñez; Eric A. Decker; David Julian McClements; Ruojie Zhang; Luis Javier López-Giraldo; Miguel Herrero. 2018. "Design, Fabrication, Characterization, and In Vitro Digestion of Alkaloid-, Catechin-, and Cocoa Extract-Loaded Liposomes." Journal of Agricultural and Food Chemistry 66, no. 45: 12051-12065.

In brief
Published: 27 July 2018 in Journal of Agricultural and Food Chemistry
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ACS Style

Pierre Villeneuve; Erwann Durand; Eric A. Decker. The Need for a New Step in the Study of Lipid Oxidation in Heterophasic Systems. Journal of Agricultural and Food Chemistry 2018, 66, 8433 -8434.

AMA Style

Pierre Villeneuve, Erwann Durand, Eric A. Decker. The Need for a New Step in the Study of Lipid Oxidation in Heterophasic Systems. Journal of Agricultural and Food Chemistry. 2018; 66 (32):8433-8434.

Chicago/Turabian Style

Pierre Villeneuve; Erwann Durand; Eric A. Decker. 2018. "The Need for a New Step in the Study of Lipid Oxidation in Heterophasic Systems." Journal of Agricultural and Food Chemistry 66, no. 32: 8433-8434.

Comprehensive review
Published: 27 July 2018 in Comprehensive Reviews in Food Science and Food Safety
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As people age they are at a greater risk for many disorders including cardiovascular, renal, and neurodegenerative diseases, and these conditions are exacerbated by diabetes. An important cause of the maladies associated with both age and diabetes is the formation of advanced glycation end products (AGEs). AGE formation is initiated by glycation reactions between reducing sugars and free amine groups. A cascade of other reactions follows, leading to alterations in membrane function and damage to the proteome, such as protein crosslinking. Compounds that prevent these reactions are currently being researched, but peptides hold great potential as they tend to lack toxicity, are absorbed intact, are easily produced, and are cheaper than other options. Of the peptides researched, carnosine is the most promising. Research suggests that carnosine is absorbed into the plasma unaltered and intact. Carnosine has been shown to prevent AGE formations through reduction of blood glucose, prevention of early glycation, and even reversing previously formed AGEs. Other promising peptides and amino acids include β‐alanine, L‐histidine, homocarnosine, anserine, and glutathione. If bioactive peptides and amino acids can minimize the formation of AGEs, foods containing these peptides could be used to improve health.

ACS Style

Michael A. Freund; Bingcan Chen; Eric A. Decker. The Inhibition of Advanced Glycation End Products by Carnosine and Other Natural Dipeptides to Reduce Diabetic and Age-Related Complications. Comprehensive Reviews in Food Science and Food Safety 2018, 17, 1367 -1378.

AMA Style

Michael A. Freund, Bingcan Chen, Eric A. Decker. The Inhibition of Advanced Glycation End Products by Carnosine and Other Natural Dipeptides to Reduce Diabetic and Age-Related Complications. Comprehensive Reviews in Food Science and Food Safety. 2018; 17 (5):1367-1378.

Chicago/Turabian Style

Michael A. Freund; Bingcan Chen; Eric A. Decker. 2018. "The Inhibition of Advanced Glycation End Products by Carnosine and Other Natural Dipeptides to Reduce Diabetic and Age-Related Complications." Comprehensive Reviews in Food Science and Food Safety 17, no. 5: 1367-1378.

Research article
Published: 21 June 2018 in European Journal of Lipid Science and Technology
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Hydroperoxides (LOOH) measurement is a common technique to determine the degree of oxidation of oils and fats. Although it appears to have some limitations (tedious, time consuming and uses of toxic solvents as chloroform), the iodometric titration is one of the most common methods. Herein, we propose an alternative method by measuring the oxidation level using Fourier transform infrared (FTIR) with an attenuated total reflectance mode (ATR), based on the stoichiometric conversion of triphenylphosphine (TPP) into triphenylphosphine oxide (TPPO) by hydroperoxides. The FTIR‐ATR spectroscopy allows for a simple and accurate detection of the TPPO formed by selective reaction with LOOH, with measurement of its specific adsorption band at 542 cm−1. Calibration was made with TPPO solubilized in butan‐2‐one and covers a range of peroxide values (PV) from ∼2 to ∼800 mEq/kg. The comparison of the iodometric titration and TPP/TPPO assay was performed with standard hydroperoxides (tert‐butyl hydroperoxide and cumene hydroperoxide). The iodometric titration showed higher PV overestimations in comparison with the TPP/TPPO assay, for both hydroperoxides. An accelerated oxidation of different oils was assessed with the two methods, and the results confirmed this observation since higher PV values were measured with the titration method. The TPP/TPPO assay coupled with the ATR‐FTIR spectroscopy appeared as a simpler and faster assay, which may limit overestimation and use of toxic solvents, especially suitable for routine analysis of oil and fats. Practical applications: One of the first indicator of oxidation in oils and fats is the presence hydroperoxides, therefore, it is important to find a reliable method to assess these oxidation products. One of the most common methods to determine lipid hydroperoxide (LOOH) concentrations is iodometric titration. Although this method is simple to set up, it is labor‐intensive, time consuming and uses a lot of solvent. TPP/TPPO assay coupled with FTIR‐ATR spectroscopy is a good alternative to the iodometric method since it allows a fast and robust hydroperoxide measurement, with minimal use of organic solvents. This rapid peroxide value determination can be adapted for routine quality control analyses, especially for oxidation in real‐time and accelerated aging assays to evaluate oxidative stability during shelf‐life, for industrial purpose or lab scale experiments.

ACS Style

Charlotte Deyrieux; Pierre Villeneuve; Bruno Baréa; Eric A. Decker; Isabelle Guiller; Françoise Michel Salaun; Erwann Durand. Measurement of Peroxide Values in Oils by Triphenylphosphine/Triphenylphosphine Oxide (TPP/TPPO) Assay Coupled with FTIR-ATR Spectroscopy: Comparison with Iodometric Titration. European Journal of Lipid Science and Technology 2018, 120, 1 .

AMA Style

Charlotte Deyrieux, Pierre Villeneuve, Bruno Baréa, Eric A. Decker, Isabelle Guiller, Françoise Michel Salaun, Erwann Durand. Measurement of Peroxide Values in Oils by Triphenylphosphine/Triphenylphosphine Oxide (TPP/TPPO) Assay Coupled with FTIR-ATR Spectroscopy: Comparison with Iodometric Titration. European Journal of Lipid Science and Technology. 2018; 120 (8):1.

Chicago/Turabian Style

Charlotte Deyrieux; Pierre Villeneuve; Bruno Baréa; Eric A. Decker; Isabelle Guiller; Françoise Michel Salaun; Erwann Durand. 2018. "Measurement of Peroxide Values in Oils by Triphenylphosphine/Triphenylphosphine Oxide (TPP/TPPO) Assay Coupled with FTIR-ATR Spectroscopy: Comparison with Iodometric Titration." European Journal of Lipid Science and Technology 120, no. 8: 1.

Journal article
Published: 01 June 2018 in Innovative Food Science & Emerging Technologies
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ACS Style

David R. Johnson; Raffaella Inchingolo; Eric A. Decker. The ability of oxygen scavenging packaging to inhibit vitamin degradation and lipid oxidation in fish oil-in-water emulsions. Innovative Food Science & Emerging Technologies 2018, 47, 467 -475.

AMA Style

David R. Johnson, Raffaella Inchingolo, Eric A. Decker. The ability of oxygen scavenging packaging to inhibit vitamin degradation and lipid oxidation in fish oil-in-water emulsions. Innovative Food Science & Emerging Technologies. 2018; 47 ():467-475.

Chicago/Turabian Style

David R. Johnson; Raffaella Inchingolo; Eric A. Decker. 2018. "The ability of oxygen scavenging packaging to inhibit vitamin degradation and lipid oxidation in fish oil-in-water emulsions." Innovative Food Science & Emerging Technologies 47, no. : 467-475.

Evaluation study
Published: 10 May 2018 in Journal of the Science of Food and Agriculture
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Vegetable proteins are increasingly used to stabilize oil-in-water (O/W) emulsions. However, emulsions are thermodynamically unstable. Recently, high-intensity ultrasound (US) has been used to enhance the stability of emulsions. For these reasons, and considering almond (Prunus dulcis L.) is a good source of high quality proteins, the aim of the work was to investigate the effect of US treatment on the stability of pre-emulsification O/W emulsions coated by almond protein isolate (API). The influence of API concentration (0.25-2.0 g L-1), ion strength (0-500 mmol L−1 NaCl), and pH (3.0-7.0) on the stability of US-treated emulsions was evaluated. US treatment (200-600W, 25 kHz, 15min) led to significant reduction in the particles size of droplets in emulsions, increased critical osmotic pressure and additional protein interfacial adsorption, and thus the formation of more stable emulsions. The proteins unfolded and more random coil was detected at higher US power, facilitating protein interfacial adsorption. Increasing API concentrations resulted in higher stability of US-treated emulsions against untreated counterparts. The US-treated emulsions were more resistant to salt than untreated samples. In the range from pH 3.0 to7.0, US treatment also enhanced the physical stability of emulsions compared with untreated emulsions. US technology could be applied to produce more stable O/W food emulsions stabilized by proteins.

ACS Style

Zhenbao Zhu; Cui Zhao; Jianhua Yi; Leqi Cui; Ning Liu; Yungang Cao; Eric Andrew Decker. Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins. Journal of the Science of Food and Agriculture 2018, 98, 4323 -4330.

AMA Style

Zhenbao Zhu, Cui Zhao, Jianhua Yi, Leqi Cui, Ning Liu, Yungang Cao, Eric Andrew Decker. Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins. Journal of the Science of Food and Agriculture. 2018; 98 (11):4323-4330.

Chicago/Turabian Style

Zhenbao Zhu; Cui Zhao; Jianhua Yi; Leqi Cui; Ning Liu; Yungang Cao; Eric Andrew Decker. 2018. "Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins." Journal of the Science of Food and Agriculture 98, no. 11: 4323-4330.

Research article
Published: 12 April 2018 in Journal of Agricultural and Food Chemistry
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The aim of this paper is to evaluate the effects of cocoa polyphenols and procyanidins with different degrees of polymerization that are encapsulated in liposome delivery systems on the inhibition of lipid oxidation at pH 3.0 and 5.0. In general, liposomes at pH 3.0 and 5.0 were physically stable in the presence of polyphenols and procyanidins with mean particle sizes of 56.56 ± 12.29 and 77.45 ± 8.67 nm and ζ-potentials of −33.50 ± 3.16 and −20.44 ± 1.98 mV at pH 3.0 and 5.0, respectively. At both pH 3.0 and pH 5.0, all the polyphenols and procyanidins inhibited lipid hydroperoxide and hexanal formation, and antioxidant activities increased with increasing polymer-chain sizes. The greater antioxidant activities of the isolated procyanidins were likely due to their increased metal-chelating capacities, as determined by ferric-reducing-ability (FRAP) assays, and their greater levels of partitioning into the lipids, as determined by their log Kow values and encapsulation efficiencies. The crude extract had the greatest antioxidant activity, which could be because other antioxidants were present, or combinations of the different polyphenols and procyanidins inhibited lipid oxidation synergistically.

ACS Style

Said Toro-Uribe; Luis J. López-Giraldo; Eric A. Decker. Relationship between the Physiochemical Properties of Cocoa Procyanidins and Their Ability to Inhibit Lipid Oxidation in Liposomes. Journal of Agricultural and Food Chemistry 2018, 66, 4490 -4502.

AMA Style

Said Toro-Uribe, Luis J. López-Giraldo, Eric A. Decker. Relationship between the Physiochemical Properties of Cocoa Procyanidins and Their Ability to Inhibit Lipid Oxidation in Liposomes. Journal of Agricultural and Food Chemistry. 2018; 66 (17):4490-4502.

Chicago/Turabian Style

Said Toro-Uribe; Luis J. López-Giraldo; Eric A. Decker. 2018. "Relationship between the Physiochemical Properties of Cocoa Procyanidins and Their Ability to Inhibit Lipid Oxidation in Liposomes." Journal of Agricultural and Food Chemistry 66, no. 17: 4490-4502.

Research article
Published: 12 April 2018 in Journal of Agricultural and Food Chemistry
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The impact of interfacial composition on lipid and protein co-oxidation in oil-in-water emulsions containing a mixture of proteins and surfactants was investigated. The emulsions consisted of 5% v/v walnut oil, 0.5% w/v whey protein isolate (WPI), and 0 to 0.4% w/v Tween 20 (pH 3 and pH 7). The protein surface load, magnitude of the ξ-potential, and mean particle diameter of the emulsions decreased as the Tween 20 concentration was increased, indicating the whey proteins were displaced by this nonionic surfactant. The whey proteins were displaced from the lipid droplet surfaces more readily at pH 3 than at pH 7, which may have been due to differences in the conformation or interactions of the proteins at the droplet surfaces at different pH values. Emulsions stabilized by whey proteins alone had relatively low lipid oxidation rates when incubated in the dark at 45 °C for up to 8 days, as determined by measuring lipid hydroperoxides and 2-thiobarbituric acid-reactive substances (TBARS). Conversely, the whey proteins themselves were rapidly oxidized, as shown by carbonyl formation, intrinsic fluorescence, sulfhydryl group loss, and electrophoresis measurements. Displacement of whey proteins from the interface by Tween 20 reduced protein oxidation but promoted lipid oxidation. These results indicated that the adsorbed proteins were more prone to oxidation than the nonadsorbed proteins, and therefore, they could act as better antioxidants. Protein oxidation was faster, while lipid oxidation was slower at pH 3 than at pH 7, which was attributed to a higher antioxidant activity of whey proteins under acidic conditions. These results highlight the importance of interfacial composition and solution pH on the oxidative stability of emulsions containing mixed emulsifiers.

ACS Style

Zhenbao Zhu; Cui Zhao; Jianhua Yi; Ning Liu; Yuangang Cao; Eric A. Decker; David Julian McClements. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers. Journal of Agricultural and Food Chemistry 2018, 66, 4458 -4468.

AMA Style

Zhenbao Zhu, Cui Zhao, Jianhua Yi, Ning Liu, Yuangang Cao, Eric A. Decker, David Julian McClements. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers. Journal of Agricultural and Food Chemistry. 2018; 66 (17):4458-4468.

Chicago/Turabian Style

Zhenbao Zhu; Cui Zhao; Jianhua Yi; Ning Liu; Yuangang Cao; Eric A. Decker; David Julian McClements. 2018. "Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers." Journal of Agricultural and Food Chemistry 66, no. 17: 4458-4468.

Research article
Published: 09 April 2018 in Journal of Agricultural and Food Chemistry
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Phospholipids have been shown to act synergistically with tocopherols and delay lipid oxidation in bulk oil. The synergistic activity between phospholipids and tocopherols is due to the ability of amino-group-containing phospholipids (e.g., phosphatidylethanolamine (PE) and phosphatidylserine (PS)) to convert oxidized tocopherol back into tocopherols. This study shows the effect of PE and PS on the antioxidant activity of different tocopherol homologues in oil-in-water emulsions. Effect of emulsifier type on the interaction between tocopherols and phospholipids was also studied. δ-Tocopherol and PE exhibited greater antioxidant activity as compared to α-tocopherol and PE. PS displayed 1.5–3 times greater synergism than PE with Tween 20 as emulsifier whereas both PE and PS had a similar antioxidant activity in the presence of α-tocopherol when bovine serum albumin was used as the emulsifier. This study is the first to show that PE and PS can act synergistically with tocopherols to inhibit lipid oxidation in oil-in-water emulsions and can present a new clean label antioxidant strategy for food emulsions.

ACS Style

Gautam K. Samdani; D. Julian McClements; Eric A. Decker. Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry 2018, 66, 3939 -3948.

AMA Style

Gautam K. Samdani, D. Julian McClements, Eric A. Decker. Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry. 2018; 66 (15):3939-3948.

Chicago/Turabian Style

Gautam K. Samdani; D. Julian McClements; Eric A. Decker. 2018. "Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions." Journal of Agricultural and Food Chemistry 66, no. 15: 3939-3948.