Impact of photosensitizers and light wavelength on photooxidation of phytosterols in soymilk emulsions.

Chlorophyll / chemistry Emulsions Photosensitizing Agents / chemistry Phytosterols / chemistry Riboflavin / chemistry
Oxidation products Photosensitizers Phytosterols Wavelength

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
08 2022
Historique:
received: 09 03 2022
revised: 09 05 2022
accepted: 10 06 2022
entrez: 15 7 2022
pubmed: 16 7 2022
medline: 20 7 2022
Statut: ppublish

Résumé

The impact of photosensitizer and wavelength on photooxidation of phytosterols (PS) in soymilk and the oxidative stability of lipid and protein was determined. The oxidation of lipid and the consumption of dissolved oxygen showed a close relationship with PS oxidation. Riboflavin (Rb) leads to extra oxidation of both lipid and protein, and chlorophyll (Chl) prefer to absorb to and change the structure of protein. The influence of Rb and Chl on PS degradation under different wavelengths of light in the range of 365-665 nm was measured. Original soymilk emulsion placed under UVA (365-375 nm) and violet (400-410 nm) light underwent the most PS deterioration, whereas riboflavin was responsible for oxidation around blue (465-475 nm) region and extra formation of 6β-OH sterols, and chlorophyll enriched emulsion was vulnerable under red (645-665 nm) light. The wavelength of light (UVA > violet > blue > green > red > yellow) showed a great different effect in oxidation of PS and formation of phytosterol oxidation products (POPs). The UVA, violet, blue and red light gives rise to the prior five kind oxides of phytosterol: 6α-OH, 7α-OH, 7β-OH, 5,6β-epoxy and 7-keto.

Identifiants

DOI: 10.1016/j.foodres.2022.111508 PMID: 35840217
pubmed: 35840217
pii: S0963-9969(22)00566-X
doi: 10.1016/j.foodres.2022.111508
pii:
doi:

Substances chimiques

Emulsions 0
Photosensitizing Agents 0
Phytosterols 0
Chlorophyll 1406-65-1
Riboflavin TLM2976OFR

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

111508

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Auteurs

Bo-Wen Yang (BW)

College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.

Tao Xu (T)

College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.

Yan Liu (Y)

College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.

Tian Zhao (T)

College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.

Fan Xiao (F)

College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.

Bai-Yi Lu (BY)

College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China. Electronic address: bylu@zju.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Composés polycycliques › Composés macrocycliques › Tétrapyrroles › Chlorophylle › Impact of photosensitizers and light...
questionsmedicales.fr › Préparations pharmaceutiques › Colloïdes › Émulsions › Impact of photosensitizers and light...
questionsmedicales.fr › Actions chimiques et utilisations › Actions pharmacologiques › Utilisations thérapeutiques › Radiosensibilisants › Photosensibilisants › Impact of photosensitizers and light...
questionsmedicales.fr › Facteurs biologiques › Composés phytochimiques › Phytostérols › Impact of photosensitizers and light...
questionsmedicales.fr › Facteurs biologiques › Pigments biologiques › Flavines › Riboflavine › Impact of photosensitizers and light...