Effects of palm oil quality and packaging on the storage stability of dry vegetable bouillon paste

Improving the nutritional profile of culinary products: oleogel-based bouillon cubes

Structured fat phases are the basis of many consumer relevant properties of fat-containing foods. To realise a nutritional improvement - less saturated, more unsaturated fatty acids - edible oleogels could be remedy. The feasibility of traditional fat phases structured by oleogel in culinary products has been evaluated in this study. In this contribution the oleogel application in bouillon cubes as model system for culinary products is discussed. Three different gelators (sunflower wax (SFW), a mixture of β-Sitosterol and γ-Oryzanol (SO) and ethylcellulose (EC)), at two concentration levels (5% and 10% (w/w)) each, were evaluated with respect to their physical properties, in the food matrix and application. The application of pure and structured canola oil (CO) was benchmarked against the reference, palm fat (PO). The assessment of the prototypes covered attempts to correlate the physicochemical analyses and sensory data. Organoleptic and analytical studies covered storage stability (up to 6 months) monitoring texture, color and fat oxidation. The results indicate that the substitution of palm fat by oleogel is essentially possible. The characteristics of the bouillon cubes are tuneable by gelator choice and inclusion level. Most importantly, the data show that the anticipated risk of intolerable effects of oxidation during shelf life is limited if antioxidants are used.

Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

The shelf-life extension implicates the reduction of food waste. Plant polyphenols can have a crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic compounds such as oleuropein, which is well-known for its antioxidant properties. Physico-chemical, microbiological and sensory aspects of non-thermally stabilized olive-based pâté fortified with OLE at concentrations of 0.5 (EX0.5) and 1 mg kg⁻¹ (EX1) were investigated. These samples were compared with olive-based pâté fortified with the synthetic antioxidant BHT (butylated hydroxytoluene) and with a control sample (CTR) without antioxidants. No sensory defects were perceived in all samples, even if a more intense typical olive flavour was perceived in samples containing OLE compared to those containing BHT and CTR. This result was confirmed by significantly higher levels of 2-methylbutanal and 3-methylbutanal in samples containing OLE compared to CTR and BHT. Moreover, the main microbial groups registered a significant loss of 0.5–1 logarithmic cycles in samples containing OLE, especially in EX1. The results of the present study indicate the potentiality of using OLE as natural preservatives in non-thermally stabilized olive-based pâté, since some spoilage-related microbial groups were negatively affected by the addition of OLE at the highest concentration.

Physicochemical Parameter of Palm Oil and Soil from Ihube Community, Okigwe, Imo State Nigeria

This study assessed the quality of palm oil and soil quality from Ihube community, Okigwe L.G.A of Imo state in October 2015. The soil samples were collected from the top soil and the palm oil were collected immediately after extraction. The soil and palm oil were analyzed using standard analytical methods and the results obtained were compared to standards. The physicochemical analysis of the soil samples showed that ranges of EC (323.33±0.57-480.33±1.53 us/cm); Temperature (28.0±0.26 29.1±0.20 °C); %MC (20.9±0.80-40.8±0.10); %SOM (1.92±0.61-4.85±0.01) which were within the acceptable limits while CEC (5.471-8.1063 mg/kg); iron (0.311-0.731 mg/kg) and lead (0.004-0.054 mg/kg) were is not appreciable. The palm oil result showed that MC (0.32±0.09 %) which is above the acceptable limit, pH (4.71±0.01-4.74±0.01) and viscosity (23.41±0.44-106.23±0.55 mPas) obtained at temperature range 20 °C-50 °C. The FFA result for 10days showed ranges from (2.15±0.01-6.07±0.05 mgNaOH/g) with Fe, (2.00±0.01-5.43±0.51 mgNaOH/g) with Pb and (1.27±0.03-5.04±0.03 mgNaOH/g) without contamination. This was tested using anova at p = 0.05 respectively and showed significant difference between the results. However, the result obtained from these areas shows good quality soil for palm tree cultivation.

Physicochemical Parameter of Palm Oil and Soil from Ihube Community, Okigwe, Imo State Nigeria

This study assessed the quality of palm oil and soil quality from Ihube community, Okigwe L.G.A of Imo state in October 2015. The soil samples were collected from the top soil and the palm oil were collected immediately after extraction. The soil and palm oil were analyzed using standard analytical methods and the results obtained were compared to standards. The physicochemical analysis of the soil samples showed that ranges of EC (323.33±0.57-480.33±1.53 us/cm); Temperature (28.0±0.26 29.1±0.20 °C); %MC (20.9±0.80-40.8±0.10); %SOM (1.92±0.61-4.85±0.01) which were within the acceptable limits while CEC (5.471-8.1063 mg/kg); iron (0.311-0.731 mg/kg) and lead (0.004-0.054 mg/kg) were is not appreciable. The palm oil result showed that MC (0.32±0.09 %) which is above the acceptable limit, pH (4.71±0.01-4.74±0.01) and viscosity (23.41±0.44-106.23±0.55 mPas) obtained at temperature range 20 °C-50 °C. The FFA result for 10days showed ranges from (2.15±0.01-6.07±0.05 mgNaOH/g) with Fe, (2.00±0.01-5.43±0.51 mgNaOH/g) with Pb and (1.27±0.03-5.04±0.03 mgNaOH/g) without contamination. This was tested using anova at p = 0.05 respectively and showed significant difference between the results. However, the result obtained from these areas shows good quality soil for palm tree cultivation.

Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

The Maillard reaction (MR) occurs widely during food manufacture and storage, through controlled or uncontrolled pathways. Its consequences are ambiguous depending on the nature and processing of the food products. The MR is often used by food manufacturer to develop appealing aromas, colour or texture in food products (cereal based food, coffee, meat…). However, despite some positive aspects, the MR could decrease the nutritional value of food, generate potentially harmful compounds (e.g. acrylamide, furans, heterocyclic amines) or modify aroma or colour although it is not desired (milk, fruit juice). This paper presents a review of the different solutions available to control or moderate the MR in various food products from preventive to removal methods. A brief reminder of the role and influence of the MR on food quality and safety is also provided.

Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

The antioxidant activity and nutritional composition of four dehydrated soups (vegetables, meat, chicken and fish) packaged in four formats - carton, plastic, and aluminium bags (the last with and without modified atmosphere) - were evaluated during 12 months' storage. The results showed that all four soups had a good or very good antioxidant capacity as tested by the lipid peroxidation, deoxyribose, and Trolox equivalent antioxidant capacity (TEAC) tests. Of interest from a nutritional point of view was the finding that the lipid fraction of all the soups was below 1 %. The sodium content of the four soups and their ingredients was also analysed. By modifying some of the ingredients, a 25 % reduction in the sodium content of the soups was obtained, permitting them to be labelled as "sodium reduced". The monosodium glutamate (MSG) content of the reformulated soups (lower sodium content) was below levels permitted by European legislation.