Modified phytoglycogen nanoparticles to protect oil in foods from oxidation

A researcher from Purdue University sucessfully modified the surface of phytoglycogen nanoparticles to make them behave “like an emulsifier, creating phytoglycogen octenyl succinate, or PG-OS. PG-OS is thicker and denser than commonly used emulsifiers, creating a better defense from oxygen, free radical and metal ions, which cause lipid oxidation“. His work also showed that ε-polylysine, a polypeptide much smaller than the PG-OS nanoparticles, can be added to the oil droplets to aid in the protection from oxidation : “PG-OS nanoparticles with ε-polylysine significantly increased the amount of time it took for oxidation to ruin the oil droplets, in some cases doubling the shelf life of the model product“. The main applications of these findings would be in systems  in which the oxidation of lipids is a concern, especially in the food, cosmetics, or nutritional supplement industries (article).


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