Mesoporous silica nanoparticles: A versatile platform for encapsulation and delivery of essential oils for food applications
Essential oils (EOs) are biologically active and volatile substances that have found
widespread applications in the food, cosmetics, and pharmaceutical industries. However …
widespread applications in the food, cosmetics, and pharmaceutical industries. However …
Comparison between synthetic and rosemary-based antioxidants for the deep frying of French fries in refined soybean oils evaluated by chemical and non-destructive …
Using natural antioxidants instead of synthetics ones has been the tendency for retarding
the oil deterioration during repeated deep frying process. Concerning this, the comparison …
the oil deterioration during repeated deep frying process. Concerning this, the comparison …
[HTML][HTML] Nanoencapsulation of plant volatile organic compounds to improve their biological activities
H Mun, HE Townley - Planta Medica, 2021 - thieme-connect.com
Plant volatile organic compounds (volatiles) are secondary plant metabolites that play
crucial roles in the reproduction, defence, and interactions with other vegetation. They have …
crucial roles in the reproduction, defence, and interactions with other vegetation. They have …
Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products
J Amft, PM Meissner, A Steffen‐Heins… - European Journal of …, 2023 - Wiley Online Library
Accelerated storage tests are frequently used to assess the oxidative stability of foods and
related systems due to its reproducibility. Various methods and experimental conditions are …
related systems due to its reproducibility. Various methods and experimental conditions are …
Evaluation of portable and benchtop NIR for classification of high oleic acid peanuts and fatty acid quantitation
Portable near-infrared (NIR) analyzer for classifying the high oleic acid peanuts (HOP) and
quantitation of its major fatty acids was assessed for the first time in comparison with the …
quantitation of its major fatty acids was assessed for the first time in comparison with the …
Antioxidant effectiveness between mechanisms of “Chain breaking antioxidant” and “Termination enhancing antioxidant” in a lipid model with essential oils
PL López, GKG Enemark, NR Grosso, RH Olmedo - Food Bioscience, 2024 - Elsevier
Lipid oxidation in foods is delayed through the use of antioxidants. The aim was to
determine the oxidative stability of high oleic peanut oil and the effect of adding oregano and …
determine the oxidative stability of high oleic peanut oil and the effect of adding oregano and …
Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators …
PL López, MA Marchesino, NR Grosso, RH Olmedo - Food Chemistry, 2022 - Elsevier
Lipids present in peanuts are susceptible to oxidation, which affects food quality and safety,
for this reason shelf-life studies are carried out. The objective was to determine the relation …
for this reason shelf-life studies are carried out. The objective was to determine the relation …
Antioxidant activity evaluation of the combination of oregano (Origanum vulgare) and laurel (Laurus nobilis) essential oil as two natural “chain-breaking” antioxidants …
CF Cravero, NS Juncos, NR Grosso… - Biocatalysis and …, 2024 - Elsevier
Antioxidants are commonly used to reduce oxidative damage in lipids, and essential oils
offer natural alternatives with antioxidant properties. This research seeks to determine the …
offer natural alternatives with antioxidant properties. This research seeks to determine the …
Pulegone/MENT ratio as an indicator of antioxidant activity for the selection of industrial cultivars of peperina with high antioxidant potential
NS Juncos, CF Cravero, NR Grosso… - Industrial Crops and …, 2024 - Elsevier
The essential oil of peperina has antioxidant properties for industrial use, but the choice of
cultivars with the highest antioxidant efficacy remains undetermined. The aim of the present …
cultivars with the highest antioxidant efficacy remains undetermined. The aim of the present …
Autoxidation interference assay to evaluate the protection against lipid oxidation of antioxidant administration: Comparison of the efficiency of progressive release or …
CF Cravero, NS Juncos, NR Grosso, RH Olmedo - Food Chemistry, 2024 - Elsevier
Lipid oxidation is a cause of food spoilage, and antioxidants are used to retard it, but the
timing of administration is important for this effect. The research aims to evaluate the …
timing of administration is important for this effect. The research aims to evaluate the …