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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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2
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Grassi S, Tarapoulouzi M, D’Alessandro A, Agriopoulou S, Strani L, Varzakas T. How Chemometrics Can Fight Milk Adulteration. Foods 2022; 12:foods12010139. [PMID: 36613355 PMCID: PMC9819000 DOI: 10.3390/foods12010139] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/10/2022] [Accepted: 12/22/2022] [Indexed: 12/29/2022] Open
Abstract
Adulteration and fraud are amongst the wrong practices followed nowadays due to the attitude of some people to gain more money or their tendency to mislead consumers. Obviously, the industry follows stringent controls and methodologies in order to protect consumers as well as the origin of the food products, and investment in these technologies is highly critical. In this context, chemometric techniques proved to be very efficient in detecting and even quantifying the number of substances used as adulterants. The extraction of relevant information from different kinds of data is a crucial feature to achieve this aim. However, these techniques are not always used properly. In fact, training is important along with investment in these technologies in order to cope effectively and not only reduce fraud but also advertise the geographical origin of the various food and drink products. The aim of this paper is to present an overview of the different chemometric techniques (from clustering to classification and regression applied to several analytical data) along with spectroscopy, chromatography, electrochemical sensors, and other on-site detection devices in the battle against milk adulteration. Moreover, the steps which should be followed to develop a chemometric model to face adulteration issues are carefully presented with the required critical discussion.
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Affiliation(s)
- Silvia Grassi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria, 2, 20133 Milano, Italy
| | - Maria Tarapoulouzi
- Department of Chemistry, Faculty of Pure and Applied Science, University of Cyprus, P.O. Box 20537, Nicosia CY-1678, Cyprus
| | - Alessandro D’Alessandro
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, Italy
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Lorenzo Strani
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, Italy
- Correspondence: (L.S.); (T.V.)
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece
- Correspondence: (L.S.); (T.V.)
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Gadapa S, Battula SN, Mor S, Pushpadass HA, Naik LN, Emerald ME. Green tea catechin loaded niosomes: formulation and their characterization for food fortification. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3669-3682. [PMID: 35875240 PMCID: PMC9304533 DOI: 10.1007/s13197-022-05384-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/22/2021] [Accepted: 01/24/2022] [Indexed: 06/15/2023]
Abstract
The main aim of this study was to deliver green tea catechins with enhanced bioavailability using niosomal system. Catechins-loaded niosomes were prepared using food grade surfactant, Tween 60 and membrane stabilizers namely, lauryl alcohol, cetyl alcohol and cholesterol by thin film hydration technique. Catechins-loaded niosomes exhibited a hydrodynamic diameter of 58.48 nm with a narrow size distribution (PDI = 0.13) and zeta potential of - 31.75 mV, suggestive for homogeneity and good stability. Niosomes entrapped about 85.82% of catechin and showed sustained release under simulated GI conditions. Morphology of niosomal vesicles were carried out using scanning electron microscopy-energy X-ray dispersion spectroscopy, transmission electron microscopy and atomic force microscopy. Fourier-transform infrared spectroscopy and High-performance liquid chromatography analysis confirmed successful encapsulation of catechins. Antioxidant activity of catechins was retained in the niosomal form. Fortification of milk with catechins loaded niosomes showed no significant changes on sensory, physicochemical properties and exhibited higher antioxidant property.
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Affiliation(s)
- Swarnalatha Gadapa
- College of Dairy Technology, P. V. Narsimha Rao Telangana Veterinary University, Kamareddy, Telangana 503111 India
| | - Surendra Nath Battula
- Dairy Chemistry Section, ICAR- National Dairy Research Institute, Southern Regional Station, Adugodi, Bengaluru, Karnataka 560030 India
| | - Sonia Mor
- Dairy Chemistry Section, ICAR- National Dairy Research Institute, Southern Regional Station, Adugodi, Bengaluru, Karnataka 560030 India
| | - Heartwin Amaladhas Pushpadass
- Dairy Chemistry Section, ICAR- National Dairy Research Institute, Southern Regional Station, Adugodi, Bengaluru, Karnataka 560030 India
| | - Laxmana Naik Naik
- Dairy Chemistry Section, ICAR- National Dairy Research Institute, Southern Regional Station, Adugodi, Bengaluru, Karnataka 560030 India
| | - Magdaline Eljeeva Emerald
- Dairy Chemistry Section, ICAR- National Dairy Research Institute, Southern Regional Station, Adugodi, Bengaluru, Karnataka 560030 India
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4
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Assessing Compositional and Quality Parameters of Unconcentrated and Refractive Window Concentrated Milk Based on Color Components. DAIRY 2022. [DOI: 10.3390/dairy3020030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In this study, a multiple linear regression equation was developed to measure and predict quality parameters of unconcentrated and concentrated milk based on color components. The viscosity, density, pH, moisture, and fat content could be measured using image processing technology. The multiple linear regression model had a good fitting on experimental data considering the limited errors (0.00–1.12%), standard deviation (0.000–0.043), and root mean square error (0.0007–0.3721). Therefore, these models can be used to predict the quality parameters of milk, including fat percentage, pH, viscosity, density, and moisture content, based on color components of unconcentrated and concentrated milk. The maximum and minimum of color change were 12.28 and 5.96, respectively. The values of browning index were also well-predicted and were within the standard limits. The non-destructive and quick procedure that proposed in this study showed a percentage of accuracy in assessing and predicting the quality parameters milk based on color components. Overall, the color correlates with different compositional and physical characteristics, and provide a possible internet of things (IoT)-based approach to accompany the conventional approaches in the future after further evaluation at large scale for various types of milks subjected to various processes.
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Roy M, Doddappa M, Yadav BK, Shanmugasundaram S. A novel technique for detection of vanaspati (
hydrogenated fat
) in cow ghee (
clarified butter fat
) using flash gas chromatography electronic nose combined with chemometrics. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16667] [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)
- Mrinmoy Roy
- Planning and Monitoring Cell National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
- Department of Food Technology and Nutrition, School of Agriculture Lovely Professional University Phagwara Punjab India
| | - Manoj Doddappa
- Planning and Monitoring Cell National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
| | - Binod Kumar Yadav
- Liaison Office—Bathinda National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
| | - Sarvanan Shanmugasundaram
- Planning and Monitoring Cell National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
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Al‐Hilphy AR, Ali HI, Al‐IEssa SA, Lorenzo JM, Barba FJ, Gavahian M. Refractance window (RW) concentration of milk‐Part II: Computer vision approach for optimizing microbial and sensory qualities. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15702] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Asaad R. Al‐Hilphy
- Department of Food Science, College of Agriculture University of Basrah Basrah Iraq
| | - Haider I. Ali
- Department of Food Science, College of Agriculture University of Basrah Basrah Iraq
| | - Sajedah A. Al‐IEssa
- Department of Food Science, College of Agriculture University of Basrah Basrah Iraq
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia San Cibrao das Viñas Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain
| | - Francisco J. Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area Universitat de València València Spain
| | - Mohsen Gavahian
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan, ROC
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Uncu AO, Uncu AT. A barcode-DNA analysis method for the identification of plant oil adulteration in milk and dairy products. Food Chem 2020; 326:126986. [PMID: 32407998 DOI: 10.1016/j.foodchem.2020.126986] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 05/02/2020] [Accepted: 05/03/2020] [Indexed: 11/19/2022]
Abstract
In the present work, a barcode-DNA analysis method is described for the detection of plant oil adulteration in milk and dairy products. The method relies on the fact that plant DNA should not be present in readily detectable amounts in a dairy product unless it contains undeclared plant material. Thus, a universal plant barcode is chosen as the target to be amplified from dairy samples. Accordingly, barcode PCR-CE (PCR-capillary electrophoresis) assays are described, which do not require preliminary information on the species source of the adulterant oil type. Two PCR-CE assays, one operating on the plastid trnL (UAA) intron and the other targeting its inner P6 loop in nested format, were shown to detect corn, soybean, rapeseed and sunflower oils in clarified butter, milk and yogurt. Both barcodes are robustly amplified with extremely conserved primers. While the intron provides the species discrimination ability, the P6 loop provides superior detection sensitivity.
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Affiliation(s)
- Ayse Ozgur Uncu
- Necmettin Erbakan University, Department of Biotechnology, Meram, Konya 42090, Turkey.
| | - Ali Tevfik Uncu
- Necmettin Erbakan University, Department of Molecular Biology & Genetics, Meram, Konya 42090, Turkey.
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Al‐Hilphy AR, Ali HI, Al‐IEssa SA, Lorenzo JM, Barba FJ, Gavahian M. Optimization of process variables on physicochemical properties of milk during an innovative refractance window concentration. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14782] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Asaad R. Al‐Hilphy
- Department of Food Science, College of Agriculture University of Basrah Basrah Iraq
| | - Haider I. Ali
- Department of Food Science, College of Agriculture University of Basrah Basrah Iraq
| | - Sajedah A. Al‐IEssa
- Department of Food Science, College of Agriculture University of Basrah Basrah Iraq
| | | | - Francisco J. Barba
- Nutrition and Food Science Area Preventive Medicine and Public Health, Food Science Toxicology and Forensic Medicine Department, Faculty of PharmacyUniversitat de València Burjassot Spain
| | - Mohsen Gavahian
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan, ROC
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