scholarly journals STUDY REGARDING THE USE OF SALVIA OFFICINALIS ESSENTIAL OIL IN FOOD PRODUCTS WITH A HIGH FAT CONTENT (MAYONNAISE)

2016 ◽  
Vol 73 (2) ◽  
pp. 171
Author(s):  
Ana Viorica POP ◽  
Cristina BOBEANU ◽  
Anca FARCAS ◽  
Maria TOFANA ◽  
Dan VARBAN ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Essential Oil ◽  
Free Fatty Acids ◽  
Control Sample ◽  
Storage Period ◽  
Physicochemical Characteristics ◽  
Salvia Officinalis ◽  
Physicochemical Changes ◽  
High Antioxidant Activity ◽  
The One

In the last years, through the emerging technologies for food processing, new ways are proposed for replacing the synthetic antioxidants with natural occurring compounds extracted from plants and which exert a high antioxidant activity. Therefore, the aim of the present study was to assess the addition of Salvia officinalis essential oil and its impact on the physicochemical characteristics of homemade mayonnaise. The product was monitored for four months in order to highlight the possible physicochemical changes, by determining the peroxide, the free fatty acids and the pH values. During storage, the pH of all investigated samples, except mayonnaise sample containing 2 μl/g of sage essential oil, slightly increased. The peroxid values for all samples increased during storage period and were higher than the one obtained for the control sample. Also, an increase in the free fatty acids content was noticed for all studied samples. Following the results obtained it can be stated that Salvia officinalis essential oil could be useful to control the development of rancidity and to maintain the quality and extend the shelf life of mayonnaise.

Letters to the Editor

PEDIATRICS ◽  
1981 ◽  
Vol 67 (3) ◽  
pp. 445-445
Author(s):  
Gilberto Pereira
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Newborn Infants ◽  
Letters To The Editor ◽  
Similar Dose ◽  
The One

I think it is important to stress that the dose of Intralipid used in the study in the amount of 1 gm/kg over a four-hour infusion was selected for two major reasons. The first reason was that the dose was the one used by Andrew and others in the initial studies of Intralipid clearance in newborn infants. We wanted to compare the peak levels of free fatty acids and triglycerides in our patients following a similar dose given over a similar period of time.

scholarly journals The Effect of Lipolytic Enzymes of Bacillus spp. on Quality of Ultra-High-Temperature-Treated Milk

2006 ◽  
Vol 75 (3) ◽  
pp. 427-435 ◽  
Author(s):  
B. Janštová ◽  
L. Vorlová ◽  
M. Dračková
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Storage Temperature ◽  
Lipolytic Activity ◽  
Storage Period ◽  
Raw Milk ◽  
Model Case ◽  
Number Of Microorganisms ◽  
Bacillus Spp ◽  
Initial Content

Lipolysis was monitored based on determining the concentration of free fatty acids in milk, on the model case of UHT milk contamination with spores of 15 B. licheniformis, B. subtilis and B. cereus strains isolated from farm environment and raw milk. Lipolysis was not recorded at storage temperature of 4 °C, whereas significant changes in levels of free fatty acids were shown at storage temperature of 24 °C. After 3 weeks of storage the initial content of 41.97 mmol·kg-1 of fat rose to as much as 1,617.22 mmol·kg-1 of fat. The extent of the change depended mainly on the Bacillus spp. species and the storage period and, to a certain degree, also on the initial number of microorganisms. Significant lipolytic activity was detected in association with B. licheniformis and B. cereus species. It was found that spores of resistant B. licheniformis strains may survive 100 °C/10 min and 135 °C/5 s heating and show lipolytic activity.

scholarly journals Variations in fatty acid composition and oxidative stability of hazelnut (Corylus avellana L.) varieties stored by traditional method

2019 ◽  
Vol 70 (1) ◽  
pp. 288 ◽  
Author(s):  
H. Karaosmanoğlu ◽  
N. Ş. Üstün
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Storage Period ◽  
Peroxide Number ◽  
External Interference

In this study, the changes in fatty acid composition, peroxide number, free fatty acids, oleic acid/ linoleic acid (O/L) and iodine value (IV) were investigated during the traditional storage of hazelnuts. The samples were selected from Giresun Quality Tombul, Kara and Sivri hazelnut varieties with economical prescription. Samples were stored according to the conventional methods in external interference-free warehouses until the next harvest time. At the end of storage, the amount of oleic acid in all varieties increased while the amount of linoleic acid decreased. Even though an increase in the free fatty acids and peroxide number in all types of hazelnuts during storage was determined, the values were considerably lower than the rancidity limits at the end of the storage period. As a result of the study it was observed that the hazelnut shell is an important preservative during storage and that hazelnuts can be preserved until the next harvest period under simple storage conditions.

scholarly journals EFFECT OF SOME NATURAL PLANTS OILS ON THE GROWTH OF SOME PATHOGENIC BACTERIA

2019 ◽  
Vol 2 (3) ◽  
pp. 1-19
Author(s):  
Alsanussi Ahmed Ali Albi
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Essential Oils ◽  
Control Sample ◽  
Storage Period ◽  
E Coli ◽  
Level 1 ◽  
Black Seeds ◽  
Minced Meat ◽  
Zero Time

This study aimed to determine the influence some of essential oils (black seed oil, garlic oil, and thyme oil on the Growth of some Pathogenic Bacteria (psychotropic bacterial, E.coli, Salmonella and Staphylococcus aureus. The results showed:- All treatments had positive effect on the bacterial growth; the treatment of black seed was the highest effective when compared with other treatments. changes of psychrotrophic bacterial count in minced meat treated with essential oils during storage at 4°C for 20 day. Microorganisms that grow in food at refrigeration temperature have usually been called psychotropic. Many psychotropic bacteria when present in large numbers can cause a variety of off–flavors as well as physical and defects in foods, Psychrophilic bacteria counts in all treatments at zero time were similar, but there is a significant increase in control sample to 107 log CFU/gm. At the end of storage periods (p≥ 0.05) Psychotropic bacteria counts reduced with addition of essential oils compared with control samples. Changes of E. coli count in minced meat treated with essential oils during storage at 4°C for 20 day. Although the total bacterial count was used in bacteriological examination to reflect the hygienic quality, however, it is evident that coliform group count is considered of much greater value in assessing its quality. It was found that control sample had significantly (p≥ 0.05) difference the higher counts E. coli when compared to other treatments which formulated with essential oils at levels 0.50 and 0.75 % and 1% at zero time and at end of storage periods. Essential oil of black seeds at level 1%was more active of inhibiting effect against coliform group bacteria, which disappear after 10 days of storage period compared with other essential oils. Also, E. coli group disappeared in most minced meat samples formulated with essential oil at level 1% at 15 and 20 days. Changes of Salmonella counts in minced meat treated with essential oils during storage at 4°C for 20 day. Salmonella is now established, as one of the most important causes of food – borne illness at worldwide. It was found that control sample had significant (p≥ 0.05) difference from the higher counts of Salmonella when compared to other treatments which formulated with essential oils at levels 0.50 and 0.75% and 1% at end of storage periods. Essential oil of black seed at level 1% was more active of inhibiting effect against Salmonella group bacteria, which disappeared after 5 days of storage period compared with other essential oils. Also, it could be noticed that Salmonella group disappeared from most minced beef samples formulated with essential oil at levels 0.75% and 1% after10 and 15days. Changes of Staphylococcus Aureus counts in minced meat treated with essential oils during storage at 4°C for 20 day: The results showed that Staphylococcus aureus counts increased in control sample, so the Staphylococcus aureus count at zero time was 3.3 102 CFU/g, but reached to 5.4 103 CFUI /g at the end of storage period. It could be noticed that Staphylococcus aureus counts were significantly (p≥ 0.05) decreased during storage time in minced meet sample contained essential oil of black seeds at level 0.75% and 1%. Staphylococcus aureus counts in these samples were less than that in control sample. Meanwhile, after storage for 5 days, Staphylococcus aureus disappeared from minced meet samples contained black seeds essential oil at level 1%.

A modified ultra high temperature treatment for reducing microbial lipolysis in stored milk

1987 ◽  
Vol 54 (2) ◽  
pp. 275-282 ◽  
Author(s):  
Anthony R. Bucky ◽  
Patrick R. Hayes ◽  
David S. Robinson
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
High Temperature ◽  
Free Fatty Acids ◽  
Storage Period ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Viable Cells ◽  
Whole Milk ◽  
Ultra High Temperature

SummaryCultures ofPseudomonasP46 grown in whole milk to contain ∼ 2 × 107or 1 × 108viable cells ml−1before ultra high temperature (UHT) treatment (140°C for 5 s) demonstrated near linear increases in the concentration of short-chain free fatty acids (FFA) during storage at 20°C. However with 5 × 106cells ml−1before UHT heat treatment there was no detectable increase in these FFA levels over a 6-month storage period. A novel heat treatment (140°C for 5 s followed by 60°C for 5 min) reduced the rate of production of volatile FFA to < 10% of the rates achieved after the normal UHT treatment.

PREDICTION OF THE SAFETY OF GLAZED CONFECTIONERY PRODUCTS BY THE CONTENT OF LIPOLYTIC MICROORGANISMS

2021 ◽  
Author(s):  
А.Е. БАЖЕНОВА ◽  
О.С. РУДЕНКО ◽  
М.А. ПЕСТЕРЕВ ◽  
Н.В. ЛИНОВСКАЯ ◽  
Н.Б. КОНДРАТЬЕВ
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Lauric Acid ◽  
Quadratic Function ◽  
Storage Period ◽  
Microbiological Contamination ◽  
Confectionery Products ◽  
Hydrolysis Of ◽  
Active Lipase

Гидролиз жиров лауринового типа, вызываемый липолитическими ферментами, может придавать глазированным кондитерским изделиям при хранении неприятный «мыльный» привкус, связанный с накоплением свободной лауриновой кислоты. Активность липазы в кондитерских изделиях может существенно изменяться в процессе хранения при микробиологической контаминации, поскольку микроорганизмы – бактерии, плесневые грибы и дрожжи являются активными продуцентами липаз. Проведен мониторинг качества глазурей, изготовленных на основе жиров лауринового типа, различных кондитерских изделий (кондитерских плиток; образцов глазури различных наименований, полученных от производителя, глазури, отделенной от мучных кондитерских изделий и корпусов конфет типа пралине, помадные, сбивные (всего 45 образцов)), в результате которого установлено, что содержание КМАФАнМ во всех образцах глазури составило не более 105 КОЕ/г продукта, дрожжей – менее 50 КОЕ/г, плесеней – 50–100 КОЕ/г. Для исследования влияния микробиологической обсемененности на изменение кислотности кондитерского изделия в процессе хранения были изготовлены модельные образцы глазури с высоким содержанием лауриновой кислоты и долей общего сухого остатка какао 15, 25 и 28%, инокулированные тест-культурами Subtilis Bacillus КВ2-1 и Aerophilus Bacillus 6-1 в количестве 10, 102, 103 и 104 КОЕ/г. На основе математической обработки экспериментальных данных построены графики зависимости кислотности от доли общего сухого остатка какао и обсемененности модельных образцов при хранении в течение 12 мес. Выявлена математическая зависимость, представленная в виде квадратичной функции, позволяющая прогнозировать сохранность глазированных кондитерских изделий. Экстремум функции показывает период хранения глазури, характеризующийся наибольшей скоростью образования свободных жирных кислот. Установлено, что при увеличении микробиологической обсемененности, а также при снижении массовой доли общего сухого остатка какао в какаосодержащем полуфабрикате период хранения, характеризующийся наибольшей скоростью образования свободных жирных кислот, сокращается. На основе полученных закономерностей возможно прогнозирование изменений органолептических показателей глазированных кондитерских изделий, а также кондитерских плиток и фигурных изделий, содержащих жиры лауринового типа, в процессе хранения. The hydrolysis of lauric-type fats caused by lipolytic enzymes can give glazed confectionery products an unpleasant «soapy» taste associated with the accumulation of free lauric acid during their storage. The activity of lipase in confectionery products can significantly change during storage during microbiological contamination, since microorganisms – bacteria, mold fungi and yeast are active lipase producers. Monitoring of the quality of glazes made on the basis of laurine-type fats, various confectionery products (confectionery tiles; glaze samples of various names received from the manufacturer, glaze separated from flour confectionery products and sweets with praline, fondant, whipped cases (45 samples in total)) conducted. According to its results, it was found that the content of CMAFAnM in all glaze samples was no more than 105 CFU/g of the product, yeast – less than 50 CFU/g, molds – 50–100 CFU/g. To study the effect of microbiological contamination on the change in the acidity of the confectionery product during storage, model glaze samples with a high content of lauric acid and a share of the total cocoa solids of 15, 25 and 28%, innoculated with test cultures of Subtilis Bacillus KV2-1 and Aerophilus Bacillus 6-1 in the amount of 10, 102, 103 and 104 CFU/g, were made. On the basis of mathematical processing of experimental data, graphs of the dependence of acidity on the proportion of the total cocoa solids and the contamination of model samples during storage for 12 months were constructed. A mathematical dependence, presented in the form of a quadratic function, which allows predicting the safety of glazed confectionery products, has been identified. The extremum of the function shows the storage period of the glaze, characterized by the highest rate of formation of free fatty acids. It was found that with an increase in microbiological contamination, as well as with a decrease in the mass fraction of the total cocoa solids in the cocoa-containing semi-finished product, the storage period characterized by the highest rate of formation of free fatty acids is reduced. On the basis of the obtained regularities, the prediction of changes in the organoleptic parameters of glazed confectionery products, as well as confectionery tiles and figured products containing lauric-type fats, during storage can be carried out.

The effect of partially or totally replacing milk fat by jojoba oil in Domiati cheese production on some nutritional and quality properties

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Rehab F. M. Ali ◽  
Ayman M. El-Anany ◽  
Hassan M. Mousa
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Control Sample ◽  
Storage Period ◽  
Sensory Properties ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Jojoba Oil ◽  
Content Type ◽  
Cheese Sample

Purpose The purpose of this study is to evaluate the effects of partial or total substitution of milk fat by various levels of jojoba oil on the nutritional, physicochemical and sensory properties of Domiati cheese during cold storage at 6°C for 45 days. Design/methodology/approach The fat percentage of milk used for cheese manufacture was standardized to 4% fat. Five formulas were produced by replacing milk fat with 0%, 25%, 50%, 75% and 100% of jojoba oil, respectively. The physicochemical and sensory properties of cheese samples at 0, 15, 30 and 45th days of cold store were evaluated. Findings No significant differences in moisture, fat, protein and acidity values amongst the control samples and those samples supplemented with different concentrations of jojoba oil. Significant differences (p = 0.05) in total volatile fatty acids were detected amongst experimental cheese samples. The highest values were recorded for control sample containing 100% milk fat, while the lowest values were recorded for cheese sample containing 100% jojoba oil (p = 0.05). Total nitrogen (TN), water-soluble nitrogen (WSN) and trichloroacetic acid soluble nitrogen (TCA-SN) levels of experimental cheeses were nearly same as for control. The results of fatty acids profile showed that jojoba oil has a unique structure of straight monounsaturated alcohols. Significantly (p = 0.05), the highest cholesterol content was recorded for control sample containing 100% milk fat; however, the lowest (p = 0.05) value was recorded for cheese sample containing 100% jojoba oil. At the end time of storage period, control sample manufactured with 100% milk fat had the highest (p = 0.05) values of free fatty acids, peroxide and thiobarbituric acid, while the lowest values were recorded for cheese sample with 100% jojoba oil as a source of fat. The sensory evaluation results demonstrated that blending milk fat with jojoba oil improved the sensory properties of Domiati cheese. Practical implications It is concluded that substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional and sensory characteristics of Domiati cheese. Originality/value It is concluded that Domiati cheese formulated with substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional characteristics and improved the sensory properties of produced cheese.

scholarly journals The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese

2020 ◽  
Vol 70 (4) ◽  
pp. 300-312
Author(s):  
Oktay Yerlikaya ◽  
Ozer Kinik ◽  
Ayse Demet Karaman ◽  
Ozge Yildiz Bayram ◽  
Ecem Akan
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Storage Period ◽  
Sensory Properties ◽  
Hot Water ◽  
Mentha Piperita ◽  
Control Group ◽  
Mozzarella Cheese ◽  
Rosmarinus Officinalis L ◽  
The Impact

Mozzarella cheese is produced by kneading the curd, which has a fibrous structure with melting and elongation properties, in hot water. The present study aimed to investigate the impact of the addition of some plants on certain properties of Mozzarella cheese. Rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.), mint (Mentha piperita L.) and Turkish Oregano (Origanum onites L.) were added to Mozzarella cheese at the curd kneading stage, and physicochemical, textural, microstructural, meltability and sensory properties were investigated during the storage period. No plants were added to the control group cheese. Plant addition to Mozzarella cheese affected some physicochemical properties such as pH, acidity, free fatty acids, as well as textural and microstructural properties. Furthermore, it affected sensory properties, especially Turkish Oregano and mint addition provided high general acceptability and taste-aroma scores. While higher pH and lower titration acidity were determined in rosemary-added cheese samples, the lowest free fatty acid (ADV) levels were determined in the mint-added cheese sample. Rosemary-added cheeses had higher hardness and a more even microstructure, while the highest sensory scores were obstained for cheeses that included Turkish Oregano and mint. In conclusion, the present study findings demonstrated that the short shelf life of Mozzarella cheese could be extended with the addition of various plants due to their effects on pH, acidity and free fatty acids.

scholarly journals DEVELOPING A TECHNOLOGY OF LOCAL WINES WITH THE ENHANCED AROMATIC PROFILE

2020 ◽  
Vol 14 (2) ◽  
Author(s):  
A. Bezusov ◽  
I. Kalmykova ◽  
M. Bilko ◽  
T. Melikh ◽  
V Shcherbina
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Control Sample ◽  
Higher Alcohols ◽  
Terpene Alcohols ◽  
Odour Activity Value ◽  
Active Dry Yeast ◽  
The One ◽  
Positive Effect

Different methods of enhancing the aromatic profile of wines are researched throughout the world. One of them consists in adding unsaturated fatty acids to must as the yeast feeding. This work considers how the aromatic profile of dry white table wine made from the local grape variety Aromatny is influenced by the feeding that contains olive oil (a source of oleic acid) and the enzyme lipase and is added to must in combination with rehydrated active dry yeast Anchor Alchemy I (the species Saccharomyces cerevisiae). This method has been compared with the two other ones: with the classic method of obtaining dry white table wines by must fermentation (control) and with the sur lie method (when the dry white table wine material is aged on the lees for three months following the end of the must fermentation process). In the wines under study, 19 volatile compounds have been identified and quantified. These compounds, which are the most noticeable and active agents in aroma formation, include higher alcohols, organic acids, complex esters, aldehydes, terpene alcohols. The sample where the feeding was added is substantially higher in aroma-forming compounds than the other samples are. Also, this sample has the highest odour activity value (OAV). Sensory analysis of the wines considered has shown that the feeding containing olive oil and lipase has a positive effect on the aromatic profile of wine: in the aroma, there are distinct floral and fruity notes, more intense than those in the control sample an in the one obtained by ageing the wine material sur lie. This is possible due to a higher concentration of complex esters and a moderate content of higher alcohols. Adding the feeding results in no unpleasant tones in the wine’s odour, which are often caused by fatty acids, as their content is low. The advantages of the method suggested to enhance the aromatic profile of wines are its simple production technology and availability of the natural ingredients of the feeding. This research is supposed to help wine manufacturers satisfy consumers’ demand for local wines with their site-specific character, because one of the main motivations for tourists to visit the world’s wine-producing regions is an opportunity to taste unique wines with a pronounced and attractive floral-fruity aroma

scholarly journals Composition of perch roe and keeping quality of roe products during cold- and frozen-storage

1980 ◽  
Vol 52 (5) ◽  
pp. 423-434
Author(s):  
Reino Linko ◽  
Jukka Kaitaranta ◽  
Riitta Vuorela
Keyword(s):  
Fatty Acids ◽  
Neutral Lipids ◽  
Frozen Storage ◽  
Storage Period ◽  
Perca Fluviatilis ◽  
Perch Perca Fluviatilis ◽  
Sensory Analyses ◽  
One Year ◽  
The One

Proximate composition of whole roe bags and washed eggs of perch(Perca fluviatilis) was studied at different stages of maturity. Lipids and fatty acids of the roe were investigated in detail. Perch roe was processed using chemical preservatives, sugar, salt, and freezing and changes in the quality of the products were followed by chemical and sensory analyses during a one-year cold- and frozen-storage period. Mature roe as roe bags contained 13 % protein, 4 % fat and 1 % ash on wet weight basis. The amounts of protein and ash decreased somewhat when the roe was screened. The major lipids in perch roe were sterol and wax esters composing about 80 % of the total lipids. Polyenoic acids with dominant docosahexaenoic acid composed about half of the fatty acids in neutral lipids whereas saturated acids dominated in phospholipids. Frozen, washed roe was better in its quality during the one-year storage time as compared to heavy-salted, cold-stored roe containing preservatives which, in turn, was preferred to the light-salted, frozen roe or sugar-salted, cold-stored roe.

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