scholarly journals Application of Astaxanthin and its Lipid Stability in Bakery Product

2020 ◽  
Vol 8 (3) ◽  
pp. 962-974
Author(s):  
Bayan Yousef AL-Tarifi ◽  
Azizah Mahmood ◽  
Suvik Assaw ◽  
Hassan I. Sheikh
Keyword(s):  
Antioxidant Activity ◽  
Peroxide Value ◽  
Potential Application ◽  
Storage Time ◽  
Functional Foods ◽  
Sensory Properties ◽  
Bakery Product ◽  
Anisidine Value ◽  
Lipid Stability ◽  
Totox Value

The application of astaxanthin is not widely studied especially on its uses and relationship toward lipid stability in food products. Therefore, this study was aimed to determine the antioxidant activity of astaxanthin and evaluate its lipid stability, physicochemical and sensory properties of astaxanthin formulated cookies. The antioxidant activity of astaxanthin was analyzed using DPPH, HRSA and FRAP assays. Meanwhile, lipid stability including peroxide value (PV), p-anisidine value (P-aV) and TOTOX value was evaluated periodically on the formulated cookies (10%, 15% and 20% of astaxanthin). Astaxanthin recorded inhibition percent (I%) value of DPPH 97%. The hardness of the cookies significantly decreased (P<0.05) as the astaxanthin were increased. The amount of astaxanthin added did not affect the taste acceptability of all formulated cookies. Storage time has affected on PV and P-aV value, but not affected on the TOTOX value. The significance of this study will lead to the potential application of astaxanthin as functional foods, thus provide health benefits.

scholarly journals The effect of dried herbs on the souring of sunflower oil

2012 ◽  
pp. 87-89
Author(s):  
Mária Kállai-Nagy ◽  
Mária Borbélyné Varga
Keyword(s):  
Antioxidant Activity ◽  
Iodine Value ◽  
Peroxide Value ◽  
Sunflower Oil ◽  
Synthetic Antioxidants ◽  
Anisidine Value ◽  
Totox Value

Many herbs have antioxidant activity, which can replace the use of potencionally harmful synthetic antioxidants. Sunflower oil fortified with eight different plants and stored at room temperatur in my experiment. Specified intervals with determination of peroxide value, FFA, iodine value, anisidine value and TOTOX value followed the quality of the sunflower oil.

Changes and Deterioration of Lipid in Farmed Spotted Babylon Snail (Babylonia areolat a) Muscle during Iced Storage

2009 ◽  
Vol 15 (5) ◽  
pp. 427-433 ◽  
Author(s):  
C. Chotimarkorn ◽  
N. Silalai ◽  
N. Chaitanawisuit
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Acid Composition ◽  
Peroxide Value ◽  
Lipid Composition ◽  
Storage Time ◽  
Rancid Odor ◽  
Anisidine Value ◽  
Iced Storage

Lipid damage of farmed spotted Babylon snail muscle stored in ice for 7 days was evaluated by determining changes of lipid composition, fatty acid composition, peroxide value (PV), and p-anisidine value (p-AV). During 7-day iced storage, triglyceride, and phospholipids contents decreased but free fatty acid increased with storage time (p ≤ 0.05). Changes in saturated and polyunsaturated fatty acid were observed at extended storage time (p ≤ 0.05). No changes in PV and p-AV of snail muscle were found during the first 4-day iced storage (p > 0.05). However, PV and p-AV of snail lipid increased during 4-day and 7-day iced storage (p ≤ 0.05). Rancid odor assessment of snail muscle exhibited a significant increase in rancidity (p ≤ 0.05) after 3 days of storage. Bacteria counts of snail muscle exceeded 7 log CFU/g, which was considered as the limit for acceptability after 7 days of iced storage. In conclusion, these results revealed that lipid damaged by hydrolysis and oxidation occurred in snail muscle during iced storage.

scholarly journals The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5626
Author(s):  
Małgorzata Starowicz ◽  
Ewa Lelujka ◽  
Ewa Ciska ◽  
Grzegorz Lamparski ◽  
Tomasz Sawicki ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Foods ◽  
Sensory Properties ◽  
Aroma Compound ◽  
Volatile Profile ◽  
Sensory Panel ◽  
Compound Formation ◽  
Aroma Profile ◽  
Sensory Acceptance ◽  
Volatiles Composition

Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the Lamiaceae family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties in oat-buckwheat products. DPPH, FRAP and PCL have been used to describe possible antioxidant activity changes and reduce power of cookies after Lamiaceae Lindl. addition. The volatiles analysis by HS-SPME-GC/MS, has shown that Lamiaceae addition significantly influences the volatiles composition (29 molecules) with a predominance of molecules with a positive sensorial impression. Cookies elaborated with herbs were characterized by a greater share of monoterpenes (e.g., limonene, eucalyptol), in the volatile profile than in control cookies. These compounds’ occurrence was closely correlated with the appearance of herbal odor and taste among sensory attributes in cookies with herbs addition. In contrast, a decrease of negative oil aroma and the bitter aftertaste was noted by a sensory panel. Moreover, in cookies of mint and rosemary, hexanal share decreased about 13 and 9.7-times, respectively. Considering all presented experiments, rosemary addition was the most effective in forming a positive aroma profile with high sensory acceptance and increased functional properties.

scholarly journals Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Susana Rubio-Arraez ◽  
Carme Benavent ◽  
María Dolores Ortolá ◽  
María Luisa Castelló
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Control Sample ◽  
Glycaemic Index ◽  
Sensory Properties ◽  
Equal Proportion ◽  
Similar Score ◽  
Instrumental Texture

The replacement of sucrose by new noncariogenic and low glycaemic index sweeteners (isomaltulose and tagatose) and the addition of natural watermelon juice in jelly have been assessed in terms of composition, texture, colour, antioxidant activity, microbiology, and sensory properties. These analyses were performed initially and after 15 days of storage. Furthermore, the values were compared with those obtained in the analyses of a commercial watermelon jelly. The results showed that the antioxidant activity increased with the storage time in the control sample and in samples combining isomaltulose and tagatose. In addition, noncariogenic and low glycaemic index sweeteners did not affect the instrumental texture. However, the colour changed, especially in the sample containing tagatose only. Finally, the dessert containing tagatose and isomaltulose in equal proportion achieved a similar score in the sensory evaluation as the commercial one, showing the feasibility of using these sweeteners to reformulate watermelon jelly.

Investigation of lamb fat quality attributes during deodorization

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Asiye Doosti ◽  
Kazem Jafarinaeimi ◽  
Mohammad Balvardi ◽  
Hamid Mortezapour
Keyword(s):  
Peroxide Value ◽  
Linear Models ◽  
Acid Value ◽  
Color Difference ◽  
Chi Square ◽  
Anisidine Value ◽  
Different Temperatures ◽  
Nonlinear Regression Method ◽  
Totox Value ◽  
Frying Fat

AbstractEdible lamb fat is an illustrious frying fat due to its good flavor and stability to oxidation. Fat deodorization is a vacuum–steam distillation process that is accomplished for removing the unwanted components such as free fatty acids and volatile compounds. The present work has studied the kinetics of lamb fat deodorization under different temperatures in a batch deodorization system. Variations of acid value (AV), peroxide value, p-Anisidine value, TOTOX value and total color difference were measured during the deodorization process. The Logarithmic, Wang and Singh, Hénon et al., and linear models were fitted with obtained data using nonlinear regression method. Results indicated that the Logarithmic and Henon et al. models gave the best fitness respectively with AV and p-Anisidine value, based on the statistical criteria of correlation coefficient (R2), reduced chi-square (χ2) and root mean square error (RMSE). Furthermore, the linear model was selected as the best model to describe the variations of TOTOX value and peroxide value during the deodorization process.

Effects of Greek Pomegranate Extracts in the Antioxidant Properties and Storage Stability of Kefir

2019 ◽  
Vol 15 (4) ◽  
pp. 437-441 ◽  
Author(s):  
Vasiliki Lagouri ◽  
Georgia Dimitreli ◽  
Aikatarini Kouvatsi
Keyword(s):  
Antioxidant Activity ◽  
Dairy Products ◽  
Storage Time ◽  
Storage Stability ◽  
Flow Behavior ◽  
Antioxidant Properties ◽  
Flow Behavior Index ◽  
Ph Values ◽  
Dpph Activity ◽  
Behavior Index

Background: Oxidation reactions are known to shorten the shelf life and cause damage to foods rich in fat, such as dairy products. One way to limit oxidation and increase the shelf life of fermented dairy products is to use natural antioxidants. The aim of this study was to examine the effect of adding pomegranate extracts in the antioxidant properties, rheological characteristics and the storage stability of the fermented product of kefir. Methods: The Pomegranate Juice (PGJ) and Peel Extracts (PGPE) (5%, 10% w/v) were added to kefir and the antioxidant properties were evaluated by using the methods of radical scavenging activity (DPPH) and Ferric Reducing Antioxidant Power Activity (FRAP). Spectrophotometric and instrumental methods were used to determine the Total Phenols (TPs), pH values, viscosity and flow behavioral index values of enriched with pomegranate kefir samples. The same properties were tested when kefir samples stored at 4°C for 7, 14, 21 and 28 days. Results: The addition of PGJ and PGPE results in an increase in the antioxidant activity (DPPH, FRAP) and total phenol content (TPs) of kefir samples. Increasing the concentration of the added PGJ and PGPE, results in an increase in the TP content and the DPPH activity of kefir. As far as the storage time is concerned, the results showed an increase in the amount of TP at 7th day and a reduction in the DPPH activity in the 14th day of storage. In contrary to the DPPH method, the increase in storage time has resulted in a reduction in antioxidant activity by the FRAP method. The addition of PGJ and PGPE in kefir results in a decrease in pH values while the pH of kefir samples increased during storage at 4°C for 28 days. The addition of PGJ and PGPE to kefir samples results to a decrease in viscosity and an increase in the flow behavior index. Increasing storage time results in increased flow behavior index of kefir samples. Conclusion: The addition of PGJ and PGPE increased the antioxidant activity and total phenols of the kefir product and preserved its properties during the total storage time of 28 days at 4°C.

Key Constituents and Antioxidant Activity of Novel Functional Foods Developed with Skeletonema Sp. Biomass

2021 ◽  
pp. 1-15
Author(s):  
Inês Guarda ◽  
Inês Fonseca ◽  
Hugo Pereira ◽  
Luisa Louro Martins ◽  
Romina Gomes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Foods

scholarly journals Wheat Bran Dietary Fiber: Promising Source of Prebiotics with Antioxidant Potential

2017 ◽  
Vol 6 (2) ◽  
pp. 1 ◽  
Author(s):  
Aynur Gunenc ◽  
Christina Alswiti ◽  
Farah Hosseinian
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Wheat Bran ◽  
Functional Foods ◽  
Titratable Acidity ◽  
Total Dietary Fiber ◽  
Bifidobacterium Lactis ◽  
Total Titratable Acidity ◽  
Phenolic Profiles ◽  
Promising Source

The potential of wheat bran (WB) addition as a prebiotic source were demonstrated using yogurt with probiotics (Lactobacillus acidophilus and Bifidobacterium lactis). Yogurts (with 4% WB) were significantly (P < 0.05) different in total bacterial counts (9.1 log CFU/mL), and total titratable acidity % (TTA, 1.4%) compared to controls during 28 days cold storage (4°C). Additionally, WB-total dietary fiber contents and their bound phenolic profiles were investigated as well as the antioxidant activity of WB-water extractable polysaccharides (WEP) was studied. HPLC analysis of alkaline hydrolyzed DF fractions showed that insoluble DF had higher phenolic acids (84.2%) content than soluble DF (15.8%). Also, crude-WEP showed stronger antioxidant activity compared to purified-WEP with an ORAC of 71.88 and 52.48 µmol TE/g, respectively. Here we demonstrate WB has potentials as a source of prebiotics, which may have the potentials for functional foods and nutraceutical applications.

Effect of Double Freezing and Subsequent Long-Term Refrozen Storage at −23 °C on the Quality of Inshore Male Capelin (Mallotus villosus)

1978 ◽  
Vol 35 (4) ◽  
pp. 452-456 ◽  
Author(s):  
J. R. Botta ◽  
D. H. Shaw
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Storage Time ◽  
Mallotus Villosus ◽  
Protein Nitrogen ◽  
Capelin Mallotus Villosus ◽  
Extractable Protein

Whole inshore male capelin (Mallotus villosus) were stored at −23 °C for 2 mo (C2), or 6 mo (C6) prior to thawing, beheading and eviscerating, and refreezing. Though the quality of the twice-frozen product was in both cases inferior to a once-frozen sample, it was still quite acceptable after 2 yr of refrozen storage. As expected, quality was superior in the C2 samples, but in both sets of samples taste deteriorated to a greater extent than texture. Chemical measurement of peroxide value indicated a possible development of rancidity that could not be detected by sensory analysis. Considerable lipid hydrolysis occurred, with the free fatty acids (FFA) at least doubling during storage; increases were greater in C6. In both experiments FFA production correlated with texture, taste, and with extractable protein nitrogen (EPN). Dimethylamine (DMA), trimethylamine (TMA), hypoxanthine, and EPN appeared to be good indicators of storage time and sensory quality. Key words: capelin, dimethylamine (DMA), extractable protein nitrogen (EPN), free fatty acids (FFA), hypoxanthine, peroxide value, refrozen storage, taste, texture, trimethylamine

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