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Perez-Santana M, Cagampang GB, Nieves C, Cedeño V, MacIntosh AJ. Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies. Foods 2022; 11:foods11182793. [PMID: 36140921 PMCID: PMC9497844 DOI: 10.3390/foods11182793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 09/04/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in the baking of high-fat cookies. Palm oil and hydrogenated fats were commonly used in bakery shortenings to achieve texture and flavor. However, saturated and trans-fats have been shown to cause detrimental health effects, motivating their replacement by unsaturated fats. High oleic palm oil (HOPO) is a novel oil with lower saturated fat and higher oleic acid compared to traditional palm oil (TPO). High oleic red olein (HORO) is a carotene-rich fraction of HOPO. Emulsified shortenings with 30% saturated fat containing HOPO, HORO, and TPO were produced. All shortenings resulted in similar onset temperatures of crystallization and melting points through DSC. Mid-melting peaks observed on TPO where absent in HOPO and HORO shortenings, reflected in lower hardness and calculated SFC of HOPO and HORO shortenings vs. TPO shortening. However, physical properties of shortening-containing cookies were not statistically different. It was demonstrated how HOPO and HORO can be used as alternative fats to TPO in the making of shortenings to be used in baking applications.
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Naeli MH, Fathi M, Taghdir M, Sepandi M, Abbaszadeh S, Parastouei K. Oxidative Stabilization, Pigmentation and Photosensitization Properties of Curcumin in Vanaspati Fat System under Accelerated Oxidation and Irradiation Photooxidation Conditions. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mohammad Hossein Naeli
- Health Research Center Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Morteza Fathi
- Health Research Center Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Maryam Taghdir
- Health Research Center Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Mojtaba Sepandi
- Health Research Center Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Sepideh Abbaszadeh
- Health Research Center Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
- Department of Nutrition and Food Hygiene Faculty of Health Baqiyatallah University of Medical Sciences Tehran Iran
| | - Karim Parastouei
- Health Research Center Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
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Al-Jawaldeh A, Taktouk M, Chatila A, Naalbandian S, Abdollahi Z, Ajlan B, Al Hamad N, Alkhalaf MM, Almamary S, Alobaid R, Alyafei SA, Azizi MH, Baqadir NM, Barham R, Binsunaid FF, El Ammari L, El Ati J, Hoteit M, Massad H, Nejad MS, Nasreddine L. A Systematic Review of Trans Fat Reduction Initiatives in the Eastern Mediterranean Region. Front Nutr 2021; 8:771492. [PMID: 34901118 PMCID: PMC8662545 DOI: 10.3389/fnut.2021.771492] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 10/27/2021] [Indexed: 12/04/2022] Open
Abstract
High intakes of trans fatty acids (TFA), particularly industrially-produced TFA, are implicated in the etiology of cardiovascular diseases, which represent the leading cause of mortality in the Eastern Mediterranean Region (EMR). This systematic review aims to document existing national TFA reduction strategies in the EMR, providing an overview of initiatives that are implemented by countries of the region, and tracking progress toward the elimination of industrially-produced TFA. A systematic review of published and gray literature was conducted using a predefined search strategy. A total of 136 peer-reviewed articles, gray literature documents, websites and references from country contacts were obtained, up until 2 August 2021. Randomized-control trials, case-control studies, and studies targeting unhealthy population groups were excluded. Only articles published after 1995, in English, Arabic or French, were included. Key characteristics of strategies were extracted and classified according to a pre-developed framework, which includes TFA intake assessment; determination of TFA levels in foods; strategic approach; implementation strategies (TFA bans/limits; consumer education, labeling, interventions in public institution settings, taxation), as well as monitoring and evaluation of program impact. Thirteen out of the 22 countries of the EMR (59%) have estimated TFA intake levels, 9 have determined TFA levels in foods (41%), and 14 (63.6%) have national TFA reduction initiatives. These initiatives were mainly led by governments, or by national multi-sectoral committees. The most common TFA reduction initiatives were based on TFA limits or bans (14/14 countries), with a mandatory approach being adopted by 8 countries (Bahrain, Iran, Jordan, KSA, Kuwait, Morocco, Oman and Palestine). Complementary approaches were implemented in several countries, including consumer education (10/14), food labeling (9/14) and interventions in specific settings (7/14). Monitoring activities were conducted by few countries (5/14), and impact evaluations were identified in only Iran and the UAE. The robustness of the studies, in terms of methodology and quality of assessment, as well as the lack of sufficient data in the EMR, remain a limitation that needs to be highlighted. Further action is needed to initiate TFA reduction programs in countries that are lagging behind, and to ensure rigorous implementation and evaluation of ongoing programs.
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Affiliation(s)
- Ayoub Al-Jawaldeh
- Regional Office for the Eastern Mediterranean (EMRO), World Health Organization (WHO), Cairo, Egypt
| | - Mandy Taktouk
- Nutrition and Food Sciences Department, Faculty of Agriculture and Food Sciences, American University of Beirut, Beirut, Lebanon
| | - Aya Chatila
- Nutrition and Food Sciences Department, Faculty of Agriculture and Food Sciences, American University of Beirut, Beirut, Lebanon
| | - Sally Naalbandian
- Science and Agriculture Library, American University of Beirut, Beirut, Lebanon
| | - Zahra Abdollahi
- Nutrition Department, Ministry of Health and Medical Education, Tehran, Iran
| | | | - Nawal Al Hamad
- The Public Authority for Food and Nutrition, Kuwait City, Kuwait
| | - Majid M. Alkhalaf
- National Nutrition Committee, Saudi Food and Drug Authority, Riyadh, Saudi Arabia
| | | | - Rawan Alobaid
- Senior Regulations and Standards, Saudi Food and Drug Authority, Riyadh, Saudi Arabia
| | - Salah Abdulla Alyafei
- Health Promotion and Non Communicable Disease (NCD) Division, Public Health Department, Ministry of Public Health, Doha, Qatar
| | - Mohammad Hosein Azizi
- Food and Beverage Office, Iran Food and Drug Administration (IFDA), Ministry of Health and Education, Tehran, Iran
| | - Nimah M. Baqadir
- National Nutrition Committee, Saudi Food and Drug Authority, Riyadh, Saudi Arabia
| | | | - Faisal F. Binsunaid
- Healthy Food Department, Saudi Food and Drug Authority, Riyadh, Saudi Arabia
| | | | - Jalila El Ati
- INNTA (National Institute of Nutrition and Food Technology), SURVEN (Nutrition Surveillance and Epidemiology in Tunisia) Research Laboratory, Tunis, Tunisia
| | - Maha Hoteit
- PHENOL Research Group (Public Health Nutrition Program-Lebanon), Faculty of Public Health, Lebanon University, Beirut, Lebanon
| | - Hanan Massad
- Nutrition Department, Ministry of Health, Amman, Jordan
| | | | - Lara Nasreddine
- Nutrition and Food Sciences Department, Faculty of Agriculture and Food Sciences, American University of Beirut, Beirut, Lebanon
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Emami SZ, Golestan L, Khoshtinat K, Shahidi S, Mohammadi M. Optimization of the oleogel‐vanaspati formulation based on rice bran wax and sorbitan monostearate. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15913] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Seyed Ziaoddin Emami
- Department of Food hygiene Ayatollah Amoli Branch Islamic Azad University Amol Iran
| | - Leila Golestan
- Department of Food hygiene Ayatollah Amoli Branch Islamic Azad University Amol Iran
| | - Khadijeh Khoshtinat
- Department of Food Technology Research Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical Sciences Tehran Iran
| | - Seyed‐Ahmad Shahidi
- Department of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran
| | - Mehrdad Mohammadi
- Department of Food Technology Research Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical Sciences Tehran Iran
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Jamali A, Moslemi M, Akramzadeh N, Khaneghah AM, Dadgarnejad M. Safety Factors of Oils Marketed in Iran and Applicable Strategies in Control of Food Derived Cardiovascular Diseases. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666181204110604] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
The proposed criteria for a healthy daily diet play a drastic role in the prevention
of non-communicable disease. Several cases of acute and chronic diseases occurred due to
the presence of toxic and unsafe agents in the body. Trans and some saturated fatty acids as an example
of these unfavorable components, could pose some dangerous effects on human health such as
cardiovascular disease.
Objective:
In the current study, health criteria were undertaken to evaluate the safety of collected edible
oils samples from Iranian market, and then some of the approaches for elimination and control of
arisen health concerns were discussed.
Methods:
Totally 18 edible oil samples including cooking oil (n=5), frying oil (n=9) and table margarine
(n=4) were collected from Tehran local market and were analyzed in 2016. The fatty acid profile
was determined by using gas chromatography equipped with a flame ionization detector. Furthermore,
the stability of frying oil was also measured by the Rancimat method.
Results:
All samples contained the trans and saturated fats in concentrations lower than the maximum
recommended values (1%, 2% and 4% of trans for cooking oils, frying oils and table
margarines, and 30% and 48% of saturation in frying oils and table margarines, respectively). The
frying oils demonstrated the desired stability against high temperatures. Optimization of stability was
done mainly by the addition of palm oil to the formula in the past. However, based on the fact of the
high saturation of palm oil and its carcinogenicity under uncontrolled consumption, a risk assessment
conducted in Iran led to the limited import of palm oil. This approach resulted in the production of
healthier alternatives in the country.
Conclusion:
The usage of applicable approaches such as inter-esterification, fractionation and blending
by more stable oils fractions is suggested to achieve healthier products.
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Affiliation(s)
- Ali Jamali
- Research and Development Manager, Kourosh Food Industry, Tehran, Iran
| | - Masoumeh Moslemi
- Halal Research Center, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
| | - Naeimeh Akramzadeh
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technologies, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, No. 7, Shahid Farahzadi Blvd., Shahid Hafezi St. (Western Arghavan), Ghods Town, Tehran, Iran
| | - Amin M. Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil
| | - Manouchehr Dadgarnejad
- Halal Research Center, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
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Farajzadeh Alan D, Naeli MH, Naderi M, Jafari SM, Tavakoli HR. Production of Trans-free fats by chemical interesterified blends of palm stearin and sunflower oil. Food Sci Nutr 2019; 7:3722-3730. [PMID: 31763021 PMCID: PMC6848835 DOI: 10.1002/fsn3.1231] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 08/29/2019] [Accepted: 08/31/2019] [Indexed: 11/28/2022] Open
Abstract
In this study, production of trans-free fats through chemical interesterification of binary blends of palm stearin (PS) and sunflower oil (SFO) and their physicochemical changes after the process was investigated. Analyzed responses included fatty acid and triacylglycerol composition, iodine value, free fatty acid (FFA), soap content, peroxide value (PV), plastic range, slip melting point (SMP), solid fat content (SFC), and oxidative stability along with potential applications of the interesterified fats. Transfatty acid content of PS/SFO blends was lower than 0.36%. Chemical interesterification increased the FFA and soap content and also decreased PV and oxidative stability index (at 110°C). After the process, SMP and SFC were reduced, also the plastic range transferred to the lower temperatures. All the interesterified blends melted completely at the body temperature, and their SFC was <32%. The melting characteristics of the PS/SFO-interesterified blends were suitable for many fat-based products.
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Affiliation(s)
- Davood Farajzadeh Alan
- Medicine, Quran and Hadith Research CenterBaqiyatallah University of Medical SciencesTehranIran
| | - Mohammad Hossein Naeli
- Department of Food Science and TechnologyFaculty of Agricultural EngineeringSari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Mehdi Naderi
- Department of Food Materials and Process Design EngineeringFaculty of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design EngineeringFaculty of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Hamid Reza Tavakoli
- Health Research CenterLife Style InstituteBaqiyatallah University of medical SciencesTehranIran
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Saghafi Z, Naeli MH, Tabibiazar M, Zargaraan A. Zero-Trans
Cake Shortening: Formulation and Characterization of Physicochemical, Rheological, and Textural Properties. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12033] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Zahra Saghafi
- Department of Food Science and Technology, Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences, Attar Nishabouri St. Ghol-Ghasht Ave; Tabriz 5166614711 Iran
| | - Mohammad Hossein Naeli
- Department of Food Science and Technology, Faculty of Agricultural Engineering; Sari Agricultural Sciences and Natural Resources University; Darya St, Sari 578 Iran
| | - Mahnaz Tabibiazar
- Department of Food Science and Technology, Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences, Attar Nishabouri St. Ghol-Ghasht Ave; Tabriz 5166614711 Iran
| | - Azizollaah Zargaraan
- Department of Food and Nutrition Policy and Planning Research, Faculty of Nutrition and Food Science, National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences and Health Services, Hafezi St; Tehran 19395-4741 Iran
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13
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Naeli MH, Farmani J, Zargaraan A. Rheological and Physicochemical Modification oftrans-Free Blends of Palm Stearin and Soybean Oil by Chemical Interesterification. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12409] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohammad Hossein Naeli
- Department of Food Science and Technology, Faculty of Agricultural Engineering; Sari Agricultural Sciences and Natural Resources University; PO Box: 578 Sari Iran
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural Engineering; Sari Agricultural Sciences and Natural Resources University; PO Box: 578 Sari Iran
| | - Azizollaah Zargaraan
- Office of the Vice President for Research; National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
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