scholarly journals Nanoemulsion of Virgin Rapeseed and Sesame Oil improve Oxidation Stability and Sensoric acceptability of Vacuum Packed Fish Fillets

2021 ◽  
Author(s):  
Iqra Anwer ◽  
Farzana Abbas ◽  
Muhammad Hafeez-ur-Rehman ◽  
Muhammad Nadeem ◽  
Maryyum Khalil ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Rapeseed Oil ◽  
Oxidation Stability ◽  
Sesame Oil ◽  
Control Group ◽  
Fish Fillets ◽  
Channa Marulius

Abstract Background: Fish contains high polyunsaturated fatty acids and has good healthy biological values, so it is considered a vital ingredient in the human diet. Antioxidants play an essential role in the food industry due to their help breaking down the oxidation process. The consumer demands fresh refrigerated foods that extend shelf life without changing taste. By using oil and vacuum packaging techniques, considerable research has been conducted to preserve and extend the shelf life of Channa marulius fillets. Since rapeseed oil and sesame oil are considered good sources of antioxidants, their role in preserving and extending the shelf life of Channa marulius fillets is limited.Methods: Channa marulius fish fillets weighing 4-5 kg each were obtained from the market. The fillets were washed and divided into 5 groups using different concentrations of sesame oil (S.O) and rapeseed oil (R.O) nanoemulsion i.e., Control (C) without treatment, T1 (S.O 20%), T2 (S.O 25%), T3 (R.O 20%) and T4 (R.O 25%). The fillets were soaked in nanoemulsion for 30 minutes and packed with a vacuum packing machine before storing at -40 oC. After an interval of 0, 4, 7, and 15 days the oxidative stability, antioxidant activity and sensory evaluation determined of each treatment were determined. Result: Compared with the control group, the free fatty acid (FFA) levels and peroxide values (PV) values were lower in the treated groups. Lipid oxidation increased over time in the control group due to lipid oxidation. Total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of the fillets decreased due to the nanoemulsion. Oxidative stability fluctuated and increased with storage time because of more fatty acid hydrolysis. The reduction was noted in the antioxidant property because it hampered the oxidation stability. Channa marulius' sensory evaluation revealed that nanoemulsion and vacuum packaging had a higher sensory score than the control group. Conclusion: The role of rapeseed and sesame oil as natural antioxidants was investigated to preserve and extend the shelf life of Channa marulius fillets. The use of nanoemulsions by using sesame oil and rapeseed oil reduced the oxidation stability and enhance the antioxidant activity of Channa marulius fillets. Among the oils, it can be concluded that sesame oil can be recommended for nanoemulsion as a good preservative for fish fillets.

scholarly journals Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

2019 ◽  
Author(s):  
Chathuri Senanayake ◽  
Harshani Algama ◽  
Ruwani Wimalasekara ◽  
W. N. M. T. D. N. Weerakoon ◽  
Nimanthi Jayathilaka ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Chemical Stability ◽  
Coconut Oil ◽  
Sesame Oil ◽  
Colony Count ◽  
Synthetic Antioxidants ◽  
Microbial Spoilage ◽  
Phenolic Extracts

<p></p><p>Phenolic extracts of coconut oil meal (CME) and sesame oil meal (SME) were compared with synthetic antioxidants for the potential of improving shelf life of vanilla cake. CME maintained hexanal (product of chemical spoilage) levels below 0.3 mg/kg in cake up to 14 days. BHT- and SME-added cakes maintained hexanal levels below 2 mg/kg while control cake with no added antioxidants exceeded this level by day 14. Both CME and SME extended the microbial shelf life up to 13 days while control and BHT-added cake exceeded the maximum allowed colony count by day 7 and day 11 respectively. The results indicate that the onset of microbial spoilage of vanilla cake is faster than the chemical spoilage and addition of CME and SME extend both microbiological and chemical stability of cakes beyond day 7 during storage. Over 90% of the antioxidant activity of CME and SME retained after heating at 180 °C for 2 h. CME and SME are ideal thermally stable natural alternatives for synthetic antioxidants in vanilla cake. <br></p><br><p></p>

scholarly journals Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Chathuri M. Senanayake ◽  
C. Harshani Algama ◽  
Ruwani L. Wimalasekara ◽  
W. N. M. T. D. N. Weerakoon ◽  
Nimanthi Jayathilaka ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Chemical Stability ◽  
Coconut Oil ◽  
Sesame Oil ◽  
Colony Count ◽  
Synthetic Antioxidants ◽  
Microbial Spoilage ◽  
Phenolic Extracts

Phenolic extracts of coconut oil meal (CME) and sesame oil meal (SME) were compared with synthetic antioxidants for the potential of improving shelf life of vanilla cake. CME maintained hexanal (product of chemical spoilage) levels below 0.3 mg/kg in cake up to 14 days. BHT- and SME-added cakes maintained hexanal levels below 2 mg/kg, while control cake with no added antioxidants exceeded this level by day 14. Both CME and SME extended the microbial shelf life up to 13 days, while control and BHT-added cake exceeded the maximum allowed colony count by day 7 and day 11, respectively. The results indicate that the onset of microbial spoilage of vanilla cake is faster than the chemical spoilage, and addition of CME and SME extends both microbiological and chemical stability of cakes beyond day 7 during storage. Over 90% of the antioxidant activity of CME and SME retained after heating at 180°C for 2 h. CME and SME are ideal thermally stable natural alternatives for synthetic antioxidants in vanilla cake.

scholarly journals Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

2019 ◽  
Author(s):  
Chathuri Senanayake ◽  
Harshani Algama ◽  
Ruwani Wimalasekara ◽  
W. N. M. T. D. N. Weerakoon ◽  
Nimanthi Jayathilaka ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Chemical Stability ◽  
Coconut Oil ◽  
Sesame Oil ◽  
Colony Count ◽  
Synthetic Antioxidants ◽  
Microbial Spoilage ◽  
Phenolic Extracts

<p></p><p>Phenolic extracts of coconut oil meal (CME) and sesame oil meal (SME) were compared with synthetic antioxidants for the potential of improving shelf life of vanilla cake. CME maintained hexanal (product of chemical spoilage) levels below 0.3 mg/kg in cake up to 14 days. BHT- and SME-added cakes maintained hexanal levels below 2 mg/kg while control cake with no added antioxidants exceeded this level by day 14. Both CME and SME extended the microbial shelf life up to 13 days while control and BHT-added cake exceeded the maximum allowed colony count by day 7 and day 11 respectively. The results indicate that the onset of microbial spoilage of vanilla cake is faster than the chemical spoilage and addition of CME and SME extend both microbiological and chemical stability of cakes beyond day 7 during storage. Over 90% of the antioxidant activity of CME and SME retained after heating at 180 °C for 2 h. CME and SME are ideal thermally stable natural alternatives for synthetic antioxidants in vanilla cake. <br></p><br><p></p>

scholarly journals Egg Yolk Antioxidants Profiles: Effect of Diet Supplementation with Linseeds and Tomato-Red Pepper Mixture before and after Storage

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 320 ◽  
Author(s):  
Besma Omri ◽  
Nadir Alloui ◽  
Alessandra Durazzo ◽  
Massimo Lucarini ◽  
Alessandra Aiello ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Control Diet ◽  
Oxidation Stability ◽  
Dietary Treatment ◽  
Egg Yolk ◽  
Red Pepper ◽  
Standard Diet ◽  
Tomato Paste ◽  
Before And After

This study evaluated the effect of dietary incorporation of linseed alone or along with dried tomato paste-pepper powder mix on egg physical characteristics, antioxidant profiles, lipid oxidative status, and yolk coloration before and after storage at 4 °C for one month. Sixty Novogen White laying hens, 27 weeks-old, were divided into three groups and given 100 g/hen/day of a standard diet (C), standard diet containing 4.5% of ground linseed (L), linseed diet containing 1% of dried tomato paste and 1% of sweet red pepper (LTP). Linseeds increased (p < 0.05) egg yolk antioxidant capacity but not lipid oxidative stability (p > 0.05). However, dietary inclusion of LTP did not improve fresh egg yolk antioxidant activity and lipid oxidation stability (p > 0.05). With reference to the stored eggs, only antioxidant activity measured by phosphomolybdenum reduction and lipid oxidative stability were influenced (p < 0.05) by the dietary treatment. Fresh egg yolk of hens fed on linseeds tended to have a slightly more yellow, redder, and less light color than the eggs of hens fed with the control diet. Dietary supplementation of LTP increased (p < 0.05) the Roche yolk color fan (RYCF) score and redness (a*) and decreased (p < 0.05) lightness (L*) without affecting (p > 0.05) saturation (C*). Storage of hens’ eggs fed on the control diet did not influence (p > 0.05) yolk color.

scholarly journals FAME Storage Time in an Optimized Natural Antioxidant Mixture

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Rodolfo Lopes Coppo ◽  
Dionísio Borsato ◽  
Jaqueline Laís Pereira ◽  
Hágata Cremasco da Silva
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Storage Time ◽  
Oxidation Process ◽  
Oxidation Stability ◽  
Storage Period ◽  
Process Variable ◽  
Antioxidant Effect ◽  
Rancimat Method ◽  
The Ideal

The study of B100 biodiesel oxidation stability, and its conservation, is extremely important to control its quality, especially regarding storage. Many spices have shown antioxidant effect and are the targets of study. Knowing the oxidation process in greater detail allows a reliable storage period to be stipulated for the biodiesel without its degradation until the time of use. Results have shown that according to the accelerated stove method, the optimal mixture, composed of 100% of oregano extract, can confer a 535-day shelf life to biodiesel without evident oxidation. According to the results obtained by the Rancimat method, the ideal mixture consists of 100% rosemary, resulting in 483 days of storage. The application of the process variable showed that the accelerated stove method was more suitable to determine oxidative stability of biodiesel.

Effects of aging and dietary supplementation with polyphenols from Pinus taeda hydrolysed lignin on quality parameters, fatty acid profile and oxidative stability of beef

2020 ◽  
Vol 60 (5) ◽  
pp. 713 ◽  
Author(s):  
A. Maggiolino ◽  
J. M. Lorenzo ◽  
A. Salzano ◽  
M. Faccia ◽  
F. Blando ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Pinus Taeda ◽  
Meat Quality ◽  
Shear Force ◽  
Control Diet ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Thiobarbituric Acid Reactive Substances ◽  
Aging Period

Context The inclusion of Pinus taeda hydrolysed lignin (PTHL) in beef diets could improve quality and stability of meat, but effects could vary through the aging period (AP). Aim The aim was to evaluate the effects of the PTHL inclusion in the diet of finishing beef cattle on meat quality, fatty acid composition and oxidative stability at Days 1, 8, 11 and 15 of aging. Methods Forty Limousin bulls (340 ± 42 kg) were fed ad libitum on a total mixed ration (TMR). The control group received exclusively TMR for 120 days, while the experimental group received the same TMR as the control group but supplemented with PTHL (Oxifenol, I-Green, Padua, Italy; 35 g/day per head at 1–90 days and 70 g/day per head at 91–120 days). Key results Diet did not influence the chemical composition, pH, cooking loss, Warner–Bratzler shear force and hydroperoxide content. The Warner–Bratzler shear force (P &lt; 0.001) decreased, while lightness (P &lt; 0.01) and hydroperoxides (P &lt; 0.001) increased through the aging period. Thiobarbituric acid reactive substances were similar for both diets at 1 and 15 days. However, thiobarbituric acid reactive substances at 8 and 11 days were higher for control than for the PTHL diet (P = 0.023 for interaction). Protein carbonyls were higher for control than for the PTHL diet at 8 days (P = 0.003 for interaction), but similar for both diets for the other dates. Saturated, monounsaturated and polyunsaturated fatty acids varied through the AP with PTHL diet, while no changes were observed with control diet (P &lt; 0.01 for interactions). At 11 days, the n-6:n-3 ratio passed from being the minimum value with the PTHL diet to be the maximum with control diet (P &lt; 0.01 for interaction). Conclusions The effects of PTHL inclusion in bull finishing diets depends on the AP but, generally, may result in beef with meat with beneficial effects on human health. Implications Including PTHL in the diet of finishing bulls can be useful to improve meat quality, favouring the use of natural waste substances deriving from vegetal production.

scholarly journals Effect of vegetable oils on productive performances and lipid fatty acid composition of chicken abdominal fat

2013 ◽  
Vol 29 (4) ◽  
pp. 631-640
Author(s):  
V.Z. Stanacev ◽  
D. Milic ◽  
N. Milosevic ◽  
V.S. Stanacev ◽  
Z. Pavlovski ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Rapeseed Oil ◽  
Abdominal Fat ◽  
Control Group ◽  
Lipid Fatty Acid ◽  
Significant Difference ◽  
Lipid Fatty Acid Composition

This paper investigates the effect of soybean, flax and rapeseed oil on productive performance and lipid fatty acid composition of broiler chickens. Six groups of 40 one day-old chicks hybrid line Cobb 500, with five replications were formed. Three mixtures with 21, 20 and 18% protein were used. The first 14 days groups were fed with the starter mixture. The control group was based on the 4% and 8% soybean oil while in the experimental groups were included the same concentration of flax and rapeseed oil. The experiment lasted 42 days. At the end of the experiment 10 chickens from each group were sacrificed for examination of fatty acid composition of lipids. The control group achieved weight of 2704g and 2695g, and the experimental group in 2735, 2645, 2735 and 2670g, respectively. Feed conversion was improved with increasing the amount of oil in the diet. The usage of flax and rapeseed oil changed the fatty acid composition of lipids. Substituting soybean oil with rapeseed oil reduces the percentage of palmitic, stearic, and linoleic acids, and increases participation of oleic and linoleic acids in abdominal fat. The inclusion of flaxseed oil in the diet of chickens in the amount of 4% and 8%, increases the amount of linoleic acid by 63% and 203%, which is a statistically high and significant difference for the control group I and II, while the amount of linoleic acid is reduced by 14% and 33 %, which presents a statistically significant difference compared to group II.

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