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Xiao D, Yan C, Desheng S. Study of cooling experiment and simulation for edible oil storage. Sci Rep 2024; 14:4588. [PMID: 38409412 PMCID: PMC10897485 DOI: 10.1038/s41598-024-55337-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Accepted: 02/22/2024] [Indexed: 02/28/2024] Open
Abstract
This paper proposes a refrigerant cooling method using an inner tube in a storage tank to improve the cooling performance and thermal uniformity during the storing of edible oil. With a prototype of an oil tank in Central Grain Reserve of Zhenjiang, the experimental oil tank was built in a scale of 50:1. Both natural and manual cooling experiments were carried out for the experimental tank. The manual cooling process involved two supplying modes for the refrigerant tube (top and bottom) and four different refrigerant temperatures (10 ℃, 12 ℃, 14 ℃, 16 ℃). The experimental results show that, compared with natural cooling, manual cooling can effectively reduce the temperature difference and thermal stratification between upper and lower layers. The temperature difference is 6.79 ℃, 1.93 ℃, and 3.67 ℃ for the natural cooling, manual top supplying, and manual bottom supplying mode, respectively. Furthermore, for the two manual modes, the cooling efficiency of bottom supplying is 21.4% higher than that of the top supplying, and the average oil temperature drops by 0.8-1 ℃. Based on experimental results, different working conditions (20, 40, and 60 ml/s) were simulated to determine the optimal flow rate for bottom supplying mode. The simulation results indicate that the low flow rate (20 ml/s) corresponds to the best thermal uniformity, and the maximum temperature has no obvious change under different flow rate conditions. Therefore, it is not necessary to increase the flow rate to improve cooling efficiency considering the rising energy consumption.
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Affiliation(s)
- Du Xiao
- Henan University of Technology, Zhengzhou, 450001, People's Republic of China
| | - Chen Yan
- Henan University of Technology, Zhengzhou, 450001, People's Republic of China.
| | - Sun Desheng
- Henan Polytechnic, Zhengzhou, 450018, People's Republic of China
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Mansour AW, Sindi HA. Effects of Ajwa date seeds on the oxidative stability of butter. Heliyon 2024; 10:e24717. [PMID: 38312688 PMCID: PMC10835321 DOI: 10.1016/j.heliyon.2024.e24717] [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: 07/24/2023] [Revised: 12/05/2023] [Accepted: 01/12/2024] [Indexed: 02/06/2024] Open
Abstract
Butter is a widely used food product. However, owing to its rich fatty acid content (saturated and unsaturated fatty acids), it is prone to lipid oxidation, which may affect the quality of butter-containing products. Because of the possible toxic properties of synthetic antioxidants, recent research has focused on the use of natural antioxidants. This study aimed to evaluate the effects of Ajwa date seeds as natural antioxidants to retard lipid oxidation in butter. Date seeds as either a powder or extract were added to butter at concentrations of 0.5 % and 1 %; 100 % butter was used as the control. The samples were stored at 60 °C for 21 d. Radical scavenging activity, peroxide value, acid value, and thiobarbituric acid value (TBA) were analysed every 7 d. This study revealed a strong relationship between storage period and oxidative stability parameters. After 21 d, butter containing date seed powder exhibited higher radical scavenging activity than date seed extract. A reduction in peroxide, acid, and TBA values was also observed in butter samples containing date seed powder. In conclusion, date seed powder increased the oxidative stability of butter. Therefore, adding date seed powder to butter-rich food products can increase their shelf-life and stability.
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Affiliation(s)
- Ayah W. Mansour
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdul Aziz University, Jeddah, Saudi Arabia
| | - Heba A. Sindi
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdul Aziz University, Jeddah, Saudi Arabia
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Ahmed S, Habiba MU, Hossain MD, Hoque SAM, Rahman MM. Retardation of oxidative rancidity in ghee adding orange peel powder at different storage temperature. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:243-251. [PMID: 36618040 PMCID: PMC9813280 DOI: 10.1007/s13197-022-05609-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/25/2022] [Accepted: 09/22/2022] [Indexed: 11/06/2022]
Abstract
This study is aimed to determine and compare the antioxidant activity of Orange Peel Powder (OPP) in ghee at different temperatures (4 °C, 25 °C and 60 °C) for divergent storage periods (0, 7, 14 and 21 days). To compare the antioxidant potentiality, synthetic antioxidant BHA (Butylated Hydroxy Anisole) is used. Twelve ghee samples were prepared where one was control, another one was BHA treated and the rest ten were admixing OPP in ghee at different ratios. After sensory evaluation three highest scored ghee samples (0.5%. 1.0% and 1.5%) were selected. Samples were analyzed for peroxide (PV), thiobarbituric acid (TBA), free fatty acids (FFA) value and radical scavenging activity. Though storage temperature and storage period were increased OPP treated ghee samples peroxide, TBA and FFA values were lowered significantly compared to control samples. Moreover, 1.0% and 1.5% OPP treated ghee samples such values were lowered than BHA treated ghee samples and all these are on the favor of ghee quality. OPP treated ghee samples' DPPH quench potentiality is also stronger than BHA treated ghee samples. Therefore, OPP is a great source of antioxidants and this can be used in ghee as a natural source of antioxidants.
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Affiliation(s)
- Shabbir Ahmed
- Department of Dairy and Poultry Science, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Mst. Umme Habiba
- Department of Dairy and Poultry Science, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Delowar Hossain
- Department of Animal Science and Nutrition, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - S. A. Masudul Hoque
- Department of Animal Breeding and Genetics, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Morshedur Rahman
- Department of Dairy and Poultry Science, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
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Kumbhare S, Prasad W, Khamrui K, Wani AD, Sahu J. Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:11-23. [PMID: 36618046 PMCID: PMC9813307 DOI: 10.1007/s13197-021-05335-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/24/2021] [Accepted: 11/19/2021] [Indexed: 01/11/2023]
Abstract
Ghee (clarified butter fat) is a well relished traditional fat rich dairy product. Ghee preparation involves concentration of milk fat using of different techniques, followed by heat treated at 110-120 °C for 10-20 min. During this process, moisture evaporates from the system with simultaneous changes in protein, lactose, fat and minerals. Interaction among these thermally altered species results into the development of characteristic 'ghee' flavor. But, the presence of unsaturated free fatty acids makes it highly susceptible to oxidative spoilage. Efforts have been made to increase the shelf life and functionality of ghee by adding many functional ingredients and natural antioxidants from different sources. This review deals with the different process employed for ghee preparation and the attempts made in the past two decades years to increase the functionality and shelf life of ghee. Also, the changes taking place during ghee preparation and flavour generation has been discussed in this review.
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Affiliation(s)
- Shubham Kumbhare
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Writdhama Prasad
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Kaushik Khamrui
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Aakash Dadarao Wani
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Jatindra Sahu
- Center for Rural Development and Technology, Indian Institute of Technology – Delhi, New Delhi, India
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Ebrahimian M, Mehdizadeh T, Aliakbarlu J. Chemical and microbiological stability and sensorial properties of traditional Iranian butter incorporated with pomegranate peel extract. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Maryam Ebrahimian
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine Urmia University 11 km Sero Road Urmia 5756151818 Iran
| | - Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine Urmia University 11 km Sero Road Urmia 5756151818 Iran
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine Urmia University 11 km Sero Road Urmia 5756151818 Iran
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Taghian Dinani S, van der Goot AJ. Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a review. Crit Rev Food Sci Nutr 2022; 63:7749-7771. [PMID: 35275755 DOI: 10.1080/10408398.2022.2049692] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Every year, huge amounts of fruit and vegetable by-products in the food processing factories are produced. These by-products have great potential to be used for different targets especially the extraction of value-added ingredients. The target of this study is to review the challenges of extraction of value-added ingredients from fruit and vegetable by-products on the industrial scale and to describe current trends in solving these problems. In addition, some strategies such as multi-component extraction as well as application of fermentation before or after the extraction process, and production of biofuel, organic fertilizers, animal feeds, etc. on final residues after extraction of value-added ingredients are discussed in this review paper. In fact, simultaneous extraction of different value-added ingredients from fruit and vegetable by-products can increase the extraction efficiency and reduce the cost of value-added ingredients as well as the final volume of these by-products. After extraction of value-added ingredients, the residues can be used to produce biofuels, or they can be used to produce organic fertilizers, animal feeds, etc. Therefore, the application of several appropriate strategies to treat the fruit and vegetable by-products can increase their application, protect the environment, and improve the food economy.
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Affiliation(s)
| | - Atze Jan van der Goot
- Food Process Engineering, Wageningen University & Research, Wageningen, the Netherlands
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Dhankhar J, Yadav M, Kundu P, Indumathi KP. Storage stability of almond paste fortified with almond skin as antioxidant. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jyotika Dhankhar
- Department of Food Technology Maharishi Dayanand University Rohtak Haryana India
| | - Meenu Yadav
- Department of Food Technology Maharishi Dayanand University Rohtak Haryana India
| | - Preeti Kundu
- Department of Food Technology Maharishi Dayanand University Rohtak Haryana India
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Agyare AN, An CH, Liang Q. Goji Berry (Lycium Barbarum L.) Carotenoids Enrichment through ‘Green’ Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with Microwave Heating and Storage. Foods 2022; 11:foods11030369. [PMID: 35159520 PMCID: PMC8834566 DOI: 10.3390/foods11030369] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 01/21/2022] [Accepted: 01/24/2022] [Indexed: 02/04/2023] Open
Abstract
As the oxidation of yak ghee is inevitable and as consumer demand for natural products continues to increase, this study aimed to enrich yak ghee with goji berry carotenoids by means of green solvent extraction and determined changes in the oxidative stability and fatty acid profiles of yak ghees during microwave heating (MW-heating) and accelerated storage. An enriched ghee (GG0) was prepared by high shear dispersion and ultrasound-assisted extraction, while a control ghee (FG0) was prepared by heating and filtration; both ghees were stored at 65 °C for 30 days and were microwave-heated (MW-heating) at 180 °C (15 and 30 min) and 200 °C for 30 min. The results showed that the carotenoid enrichment increased the oxidative stability of yak ghee during MW-heating and storage. The initial CLA and PUFA values of GG0 were not significantly different from those of FG0; SFA increased, and MUFA and TFA decreased. There was a faster rate of UFA loss and an increase in SFA and TFA in FG0 during MW-heating and storage. This indicated a protective effect of carotenoid enrichment on yak ghee. Therefore, the findings in this study support the use of goji berry carotenoids as a natural colorant and antioxidant in yak ghee. This study provides vital information for dairy processors and marketers.
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Sharma V, Firdaus Z, Rai H, Nayak PK, Singh TD, Gautam DNS. Consumption of Ashtanga Ghrita (clarified cow butter added with herb extracts) improves cognitive dysfunction induced by scopolamine in rats via regulation of acetylcholinesterase activity and oxidative stress. Drug Metab Pers Ther 2021; 36:337-350. [PMID: 34109771 DOI: 10.1515/dmpt-2021-0108] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Accepted: 03/26/2021] [Indexed: 12/31/2022]
Abstract
OBJECTIVES Ashtanga Ghrita (AG), an Indian traditional formulation, has been used to promote neuropharmacological activities. AG is made up of clarified cow butter (ghee) and eight different herbs. METHODS To test whether scopolamine (SCP)-induced dementia and brain oxidative stress can be counteracted by AG, rats were separated into five groups (n=6/group): group one control, group two SCP (1 mg/kg b.w., i.p.) treated and group three to five were co-treated with different doses of AG (1.25, 2.5 and 5 g/kg b.w., orally) and SCP. After the treatment regimen, behavioral (Y-maze test) and brain biochemical changes were measured in all groups. RESULTS Microbial load and heavy metals were found within permissible limits. Results from attenuated total reflection Fourier-transform infrared spectroscopy demonstrated the complexation/interaction of herbal phytoconstituents with the functional groups of Ghrita. Preliminary phytochemical analysis of AG exhibited the occurrence of flavonoids, phenolics, glycosides, steroids, triterpenes, tannins, and amino acids. Findings of the experimental study exhibited that AG significantly protected the rats from SCP-induced behavioral dysfunction and brain biochemical alterations. CONCLUSIONS This study demonstrates that AG protects the brain from SCP-induced dementia by promoting brain antioxidant activity and thus could be a promising drug for the treatment of neurodegenerative disease.
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Affiliation(s)
- Vineet Sharma
- Department of Rasa Shastra & Bhaishajya Kalpana, Faculty of Ayurveda, Institute of Medical Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Zeba Firdaus
- Department of Medicinal Chemistry, Faculty of Ayurveda, Institute of Medical Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Himanshu Rai
- Department of Science and Technology-CIMS, Institute of Science, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Prasanta Kumar Nayak
- Department of Pharmaceutical Engineering and Technology, Indian Institute of Technology, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Tryambak Deo Singh
- Department of Medicinal Chemistry, Faculty of Ayurveda, Institute of Medical Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Dev Nath Singh Gautam
- Department of Rasa Shastra & Bhaishajya Kalpana, Faculty of Ayurveda, Institute of Medical Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
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Meena S, Gote S, Prasad W, Khamrui K. Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15472] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sunil Meena
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
| | - Shubham Gote
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
| | - Writdhama Prasad
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
| | - Kaushik Khamrui
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
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Viana da Silva M, Santos MRC, Alves Silva IR, Macedo Viana EB, Dos Anjos DA, Santos IA, Barbosa de Lima NG, Wobeto C, Jorge N, Lannes SCDS. Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2020.1869775] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Marcondes Viana da Silva
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Mariana Romana Correia Santos
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Izis Rafaela Alves Silva
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Eduardo Bruno Macedo Viana
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Dioneire Amparo Dos Anjos
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Ingrid Alves Santos
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | | | - Carmen Wobeto
- Universidade Federal De Mato Grosso - Campus De Sinop, Universidade Federal De Mato Grosso, Sinop, BR
| | - Neuza Jorge
- Paulista State University Júlio de Mesquita Filho, Institute of Biosciences Letters and Exact Sciences, São José Do Rio Preto, SP, Brazil
| | - Suzana Caetano Da Silva Lannes
- Faculty of Pharmaceutical Sciences, Department of Pharmaceutical-Biochemical Technology, University of São Paulo, São Paulo, BR
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Wayal SR, Gurav SS. Bhallatakadi Ghrita: Development and evaluation with reference to Murcchana and Shata-Dhauta process. J Ayurveda Integr Med 2020; 11:261-269. [PMID: 32690353 PMCID: PMC7527999 DOI: 10.1016/j.jaim.2020.05.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 02/28/2020] [Accepted: 05/07/2020] [Indexed: 10/31/2022] Open
Abstract
BACKGROUND Ayurveda is primarily based upon use of herbs either singly or in combination (polyherbal). The cow ghee (clarified butterfat) is considered as a precious base for preparing medicines in Ayurveda. Processing of ghee with plant ingredients is renowned for enhancing their therapeutic efficacy. OBJECTIVE In present research work, the attempt was made to develop cow ghee based Polyherbal Bhallatakadi Ghrita formulations and evaluate them with reference to 'Murcchana' and 'Shata-Dhauta' process. MATERIALS AND METHODS The research plants were identified, procured, authenticated and processed. The extracts of plant materials were prepared and used for development of Polyherbal Bhallatakadi Ghrita (PHBG), Polyherbal Bhallatakadi Murcchita Ghrita and Polyherbal Bhallatakadi Shata-Dhauta Ghrita formulations as per Ayurvedic procedures. The prepared ghrita formulations were subjected to organoleptic (colour, odour, taste, appearance and touch), physicochemical (pH, viscosity, moisture content, specific gravity, refractive index, acid value, saponification value, iodine value, peroxide value, Rechert Meissl value and Polenske value) evaluation, in-vitro antioxidant and GC-MS analysis. The accelerated and real time stability studies were carried out to determine shelf life of ghrita formulations. RESULTS The results of evaluations indicate that, developed PHBG formulations retained the organoleptic and physicochemical characteristics of ghee. The shelf life of formulations was found to be in the range of 1.6 to 3.3 years at accelerated and 2.2 to 3.8 years at real time stability conditions. All ghrita formulations exhibited antioxidant activity in dose dependent manner. CONCLUSION The standardization or evaluation of Polyherbal Bhallatakadi Ghrita formulations was found to be crucial for the establishment of a steady biological, chemical or simply a quality assurance profile of the drugs.
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Affiliation(s)
- Sandesh R Wayal
- Center for Research and Development, PRIST University, Thanjavur, Tamilnadu, India
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El‐Hadad SS, Tikhomirova NA, Abd El‐Aziz M. Biological activities of dihydroquercetin and its effect on the oxidative stability of butter oil. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14519] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Sameh Sobhy El‐Hadad
- Department of Technology and Biotech of Food Products of Animal Origin Moscow State University of Food Production Moscow Russia
- Dairy Department National Research Centre Dokki Giza Egypt
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Abstract
Interest in the content of natural antioxidants in plant-based foods can be from the human health perspective, in terms of how these compounds might help promote one's health and wellness, or from the storage point-of-view, as the endogenous antioxidant constituents aid to extend a foodstuff's shelf-life. This chapter reports essential information about the mechanism of antioxidant action and methods employed for determination of their activity, classes of phenolic compounds (phenolic acids, flavonoids, lignans, stilbenes, tannins), sources of plant antioxidants (oil seeds, cereals, legumes, plants of the Lamiaceae family, tea and coffee, tree nuts, fruits, and berries), extraction strategies of phenolic compounds from plant material, and the influence of processing and storage on the content of natural antioxidants in foods and their antioxidant activity. Thermal processing, if not releasing bound phenolics from the structural matrices of the food, tends to decrease the antioxidant potential or, in the best case scenario, has no significant negative impact. Gentler sterilization processes such as high-pressure processing tend to better retain the antioxidant potential of a foodstuff than thermal treatments such as steaming, boiling, or frying. The impact of processing can be assessed by determining the antioxidant potential of foodstuffs either at the point of formulation or after different periods of storage under specified conditions.
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Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
| | - Ronald B Pegg
- Department of Food Science & Technology, The University of Georgia, Athens, United States
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Rahila MP, Surendra Nath B, Laxmana Naik N, Pushpadass HA, Manjunatha M, Franklin MEE. Rosemary (
Rosmarinus officinalis
Linn.) extract: A source of natural antioxidants for imparting autoxidative and thermal stability to ghee. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13443] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- M. P. Rahila
- Southern Regional StationICAR‐National Dairy Research InstituteBengaluru Karnataka India
| | - B. Surendra Nath
- Southern Regional StationICAR‐National Dairy Research InstituteBengaluru Karnataka India
| | - N. Laxmana Naik
- Southern Regional StationICAR‐National Dairy Research InstituteBengaluru Karnataka India
| | - Heartwin A. Pushpadass
- Southern Regional StationICAR‐National Dairy Research InstituteBengaluru Karnataka India
| | - M. Manjunatha
- Southern Regional StationICAR‐National Dairy Research InstituteBengaluru Karnataka India
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Augusto-Obara TR, Pirce F, Scheuermann E, Spoto MH, Vieira TM. Antioxidant activity and sensory analysis of murtilla ( Ugni molinae Turcz.) fruit extracts in an oil model system. GRASAS Y ACEITES 2017. [DOI: 10.3989/gya.0810162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
An oil model system was used to analyze the antioxidant activity of Chilean fruit extracts and to determine their odor sensory effect. Hydroalcoholic extracts from wild and 14-4 genotype murtilla (Ugni molinae Turcz.) fruit were assessed by the Response Surface Methodology. The optimal conditions for producing high total phenolic-content extracts were 49.5% (v/v) ethanol at 30 ºC, which yielded 18.39 and 26.14 mg GAE·g-1 dry matter, respectively. The optimized extracts were added to a lipid model system and evaluated via the Schaal Oven Test. After 96 hours, 150 and 200 mg·kg-1 oil of the wild and 14-4 genotype extracts, respectively, showed an antioxidant capacity similar to TBHQ (200 mg·kg-1 oil) in terms of peroxide values and odor. Thus, murtilla fruit extracts are a natural source of antioxidants for protecting lipidic foods, such as soybean oil.
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Pop F, Mihalescu L. Effects of α-tocopherol and citric acid on the oxidative stability of alimentary poultry fats during storage at low temperatures. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1199037] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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