Comparative study on different incorporation of olive oil and dill extract in fresh cheese

In the present study, a comparative analysis was undertaken on the possibilities of using olive oil in fresh spreadable cheese either emulsified or encapsulated. The changes in titratable acidity, active acidity and total Lactococcus count were recorded continuously throughout the storage period. At the end of the storage period, Lactococcus count in the samples with encapsulated oil were found to be slightly higher (7.7 and 7.8 log CFU.g-1 respectively) in comparison with the control sample (7.5 log CFU.g-1 ). A significantly higher content (P < 0.05) of unsaturated fatty acids (56.88 g per 100 g fatty acids) and a lower peroxide value of extracted fat (0.35 meqO2.kg-1 ) were found in the fresh spreadable cheese samples with 4% (w/w) encapsulated olive oil and extract of dill used as antioxidant in an amount of 0.003% (v/v). The addition of antioxidant (dill extract) further reduced oxidation process and enhanced cheese functionality. The sensory profile of the fresh cheeses, containing encapsulated oil, was better compared to the sensory profile of the products prepared with directly added olive oil (with or without added antioxidant).

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DEVELOPING A TECHNOLOGY OF LOCAL WINES WITH THE ENHANCED AROMATIC PROFILE

Food Science and Technology ◽

10.15673/fst.v14i2.1713 ◽

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

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EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

Jurnal Agroindustri ◽

10.31186/j.agroind.4.1.31-39 ◽

2014 ◽

Vol 4 (1) ◽

pp. 31-39

Author(s):

Siwitri Kadarsih

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Olive Oil ◽

Rice Bran ◽

Dry Matter ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Omega 3 ◽

Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords :

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Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

Materiale Plastice ◽

10.37358/mp.17.2.4853 ◽

2017 ◽

Vol 54 (2) ◽

pp. 368-374

Author(s):

Roxana Nicoleta Ratu ◽

Marius Giorgi Usturoi ◽

Daniel Simeanu ◽

Cristina Simeanu ◽

Alexandru Usturoi ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Storage Period ◽

Essential Amino Acids ◽

Storage Conditions ◽

Mean Values ◽

Chemical Content

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

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Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake, Italy

Italian Journal of Food Safety ◽

10.4081/ijfs.2019.8130 ◽

2019 ◽

Vol 8 (3) ◽

Cited By ~ 2

Author(s):

Raffaella Branciari ◽

Rossana Roila ◽

Andrea Valiani ◽

David Ranucci ◽

Roberta Ortenzi ◽

...

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Saturated Fatty Acids ◽

Challenge Test ◽

Value Added ◽

Monounsaturated Fatty Acids ◽

Sensory Properties ◽

Sensory Profile ◽

Tinca Tinca ◽

Tench Tinca Tinca

The present study evaluated the safety, nutritional and sensory properties of fish pâtés made from smoked tench (Tinca tinca) pulp. Two formulations of tench pâté were produced, one of which included olive oil and the other contained mascarpone cheese. The prepared pâté jars were thermally treated according to the method applied in the canning industry. The inactivation of Clostridium botulinum during thermal treatment was determined through a challenge test study, demonstrating the complete depletion of targeted bacteria. Tench pâtés showed high nutritional properties, especially the formulation with olive oil, which was characterised by lower contents of cholesterol and saturated fatty acids and a high level of monounsaturated fatty acids. The two experimental formulations possessed a specific sensory profile, due to the ingredients incorporated into the products. Consumers’ evaluation established differences in the acceptance of the two products: the formulation with added olive oil was more appreciated by consumers, who displayed a higher purchase intent for this product. The study suggests that minced smoked tench is not only a promising ingredient for pâté production but that it also represents a value-added product able to contribute to freshwater food consumption.

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Thermal-Oxidation Stability of Soybean Germ Phytosterols in Different Lipid Matrixes

Molecules ◽

10.3390/molecules25184079 ◽

2020 ◽

Vol 25 (18) ◽

pp. 4079 ◽

Cited By ~ 1

Author(s):

Jingnan Chen ◽

Dami Li ◽

Guiyun Tang ◽

Jinfen Zhou ◽

Wei Liu ◽

...

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Thermal Oxidation ◽

Loss Rate ◽

Unsaturated Fatty Acids ◽

Oxidation Stability ◽

Oxidation Products ◽

Higher Temperature ◽

The Stability ◽

Thermal Oxidation Stability

The stability of soybean germ phytosterols (SGPs) in different lipid matrixes, including soybean germ oil, olive oil, and lard, was studied at 120, 150, and 180 °C. Results on the loss rate demonstrated that SGPs were most stable in olive oil, followed by soybean germ oil, and lard in a decreasing order. It is most likely that unsaturated fatty acids could oxidize first, compete with consumption of oxygen, and then spare phytosterols from oxidation. The oxidation products of SGPS in non-oil and oil systems were also quantified. The results demonstrated that at relatively lower temperatures (120 and 150 °C), SGPs’ oxidation products were produced the most in the non-oil system, followed by lard, soybean germ oil, and olive oil. This was consistent with the loss rate pattern of SGPs. At a relatively higher temperature of 180 °C, the formation of SGPs’ oxidation products in soybean germ oil was quantitatively the same as that in lard, implying that the temperature became a dominative factor rather than the content of unsaturated fatty acids of lipid matrixes in the oxidation of SGPs.

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Tradition Mills’ Picholine Olive Oil Physicochemical Characterization and Chemical Profiling across Different Cities in Morocco

The Scientific World JOURNAL ◽

10.1155/2020/1804723 ◽

2020 ◽

Vol 2020 ◽

pp. 1-9

Author(s):

Hamza El Moudden ◽

Yousra El Idrissi ◽

Chakir El Guezzane ◽

Walid Belmaghraoui ◽

Adil El Yadini ◽

...

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Unsaturated Fatty Acids ◽

Physicochemical Characterization ◽

Carotenoid Content ◽

Chemical Compositions ◽

Chlorophyll Contents ◽

Chemical Profiling ◽

Olive Oils

This study aims to determine the quality of olive oils (Picholine variety) from the traditional oil mills in different Moroccan cities by means of physicochemical characterization and chemical compositions. All samples of olive oil were collected from traditional oil mills. Physicochemical analyses of free fatty acid (FFA), iodine value (IV), saponification value (SV), specific extinction at 232 and 270 (E232, E270), chlorophyll content, carotenoid content, fatty acids (FAs), and total phytosterols composition were performed with respect to the International Olive Council (IOC) standards. These oils were revealed to be rich in unsaturated fatty acids (UFAs): C18 : 1, C18 : 2, and C18 : 3, and that the total phytosterols content ranged between 142.68 and 208.72 mg per 100 g of oil. Also, the chlorophyll contents, for most of the studied samples, are less than 2 mg/kg, while the carotenoid content varied between 0.13 and 0.63 mg/kg. These results, along with the physicochemical assays, helped classify the oils studied into three categories: extra virgin, virgin, and ordinary virgin olive oils. These results confirm that the conditions under which olive oils are collected, pressed, and stored influence the quality of the oil produced. Therefore, there is a need to inform producers about the correct practices and techniques for storage, processing, and conservation of oils to better improve the quality of the final product.

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Comparison of fatty acid content in Camellia oleifera (L.) Kuntze oil and olive oil by GC

Bangladesh Journal of Botany ◽

10.3329/bjb.v44i1.22741 ◽

2015 ◽

Vol 44 (1) ◽

pp. 155-157

Author(s):

Chen Guo-Chen ◽

Ye Hang ◽

Wang Dong-Xue ◽

Zhang Nai-Yan ◽

Wei Wei

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Olive Oil ◽

Human Health ◽

Acid Content ◽

Unsaturated Fatty Acids ◽

Fatty Acid Content ◽

Camellia Oleifera

The comparison of fatty acid content in Camellia oleifera (L.) Kuntze oil and olive oil was done by GC. C. oleifera oil contained more C18:1n9c, C18:2n6c, C20:1 and C22:1n9 than olive oil. Olive oil did not contain C21:0 and C24:1 but more C8:0, C16:0, C16:1, C18:0, C18:3n6, C18:3n3, C20:2, C22:0, C23:0 and C24:0 than C. oleifera oil, C. oleifera oil did not contain C20:2. C. oleifera oil and olive oil are beneficial for human health for their unsaturated fatty acids content and C. oleifera oil is healthy than olive oil. DOI: http://dx.doi.org/10.3329/bjb.v44i1.22741 Bangladesh J. Bot. 44(1): 155-157, 2015 (March)

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Validation and application of a chromatographic method for evaluation of commercial vegetable oils possibly adulterated

Revista Eletrônica em Gestão Educação e Tecnologia Ambiental ◽

10.5902/2236117035071 ◽

2018 ◽

Vol 22 ◽

pp. 13

Author(s):

Katarynna Santos Araújo ◽

Mariana Oliveira Barbosa ◽

Carolina Barbosa Malafaia ◽

Daniella Carla Napoleão

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Vegetable Oils ◽

Fatty Acid Methyl Esters ◽

Unsaturated Fatty Acids ◽

Methyl Esters ◽

Ionization Detector ◽

Flame Ionization ◽

Acid Methyl ◽

Two Samples

A method of separation, identification and quantification of fatty acid methyl esters (FAMEs) was developed by gas chromatography with flame ionization detector (GC-FID) using a basic transesterification. In this sense, there were analyzed FAMEs in commercial samples of vegetable oils from soybean and olive oil. The referred method was linear (r>0.99), accurate and precise for palmitic (C16:0), linoleic (C18:2), oleic (C18:2), linolenic (C18:3) and stearic (C18:0) acids. The limits of detection (LOD) and quantification (LOQ) were from 0.03 to 0.31 and 0.08 to 0.94 mg.mL-1 for the five fatty acids, respectively. The results demonstrated that the unsaturated fatty acids were the most abundant for the two samples, being the oleic acid (C18:1) the major in three brands of olive oil (D, E and F), and the linoleic acid (C18:2) the most abundant in soybean oil and the other brands of olive oil (G, H and I), suggesting a possible adulteration in these brands. The proposed method could be considered a tool for the investigation of adulteration in commercial vegetable oils for guaranteed reliability in the results to be comparable with correlated legislations.

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Influencia de la clarificación por sedimentación en el contenido de ácidos grasos en mostos garnacha y Viura y su evolución durante la fermentación / Influence of clarification by sedimentation on the content of fatty acids in garnacha and Viura musts and their changes during the fermentation

Food Science and Technology International ◽

10.1177/108201329900500604 ◽

1999 ◽

Vol 5 (6) ◽

pp. 471-478

Author(s):

D. Torrea Goñi ◽

A. García Sotro ◽

C. Ancín Azpilicueta

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Control Sample ◽

High Rate ◽

Long Chain Fatty Acids ◽

Sugar Consumption ◽

Long Chain ◽

Rate Of Consumption ◽

Chain Fatty Acids

The influence of static sedimentation of garnacha and Viura musts on the concentration of fatty acids and their changes during fermentation is evaluated. A non-sedimented must was used as a control sample. The sedimentation of garnacha must reduced the concentration of saturated fatty acids (mainly stearic acid), although it did not totally eliminate any single one. During the first half of the fermen tation (up to 50% of sugar consumption) the medium-chain fatty acids excreted their highest concen tration in the sample being clarified. The long-chain fatty acids, both saturated and unsaturated, were consumed in both samples, although the saturated acids showed a higher rate of consumption in the contrul sample (57%) than in the sedimented sample (10%). The polyunsaturated fatty acids were consumed at a high rate in both samples. During the second half of the fermentation (from 50% sugar consumption until the end of the fermentation) the consumption of long-chain fatty acids, both saturated and unsaturated, was similar in the control sample and in the sedimented sample. The clarification of the Viura must reduced all the above unsaturated fatty acids, particularly linoleic (84%). In the first half of the fermentation, the consumption of long-chain fatty acids, both saturated and unsaturated, was greater in the control sample than in the sedimented sample; the same oc curred during the second half of the fermentation.

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The Effects of Pasteurization Conditions and Storage Time on Microbial Safety, Quality and Antioxidant Properties of Cider from Rose Apple (Syzygium agueum Alston cv. Taaptimjan)

Chiang Mai University Journal of Natural Sciences ◽

10.12982/cmujns.2021.034 ◽

2021 ◽

Vol 20 (2) ◽

Author(s):

Chukwan Techakanon ◽

Karthikeyan Venkatachalam

Keyword(s):

Storage Time ◽

Antioxidant Properties ◽

Control Sample ◽

Titratable Acidity ◽

Sensory Profile ◽

Soluble Solids ◽

Ambient Conditions ◽

Apple Cider ◽

And Storage

The aims of this study were to produce rose apple cider and to compare the quality of cider following different pasteurization conditions. Rose apple (Syzygium agueum Alston cv. Taaptimjan), which is rich in bioactive compounds, was used to produce cider. Cider pasteurization was carried out at 63 ºC for 15 s, or at 71 ºC for 6 s after fermentation. Cider from each pasteurization condition was stored at room temperature (27±1 ºC). Physicochemical, microbial and sensory properties were monitored for three months in the study. The obtained cider (when not pasteurized) had initially 6% alcohol, with soluble solids in the range 4.2-4.3 ºBrix, pH 4.6, and 4.2 g/L titratable acidity. Pasteurization was effective in prolonging shelf life of the cider from 6 to 12 weeks; however, the treatment significantly decreased contents of vitamin C and antioxidants. In the sensory profile of cider pasteurized at 71 ºC, trained panelists perceived it as more sweet, less sour, with less flavor and same intensity of aftertaste, when compared to the control sample. The pasteurization conditions 71 ºC for 6 s gave desirable sensory quality and met microbiology standards for up to three months of storage in ambient conditions.

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