Cladodes from prickly pear as a functional ingredient: effect on fat retention, oxidative stability, nutritional and sensory properties of cookies

In our study, we assessed whether the addition of basil, fennel, oregano, rosemary, and chili can improve oxidative stability and sensory properties of flaxseed oil (FO) during 180 days of storage or induce oil contamination by microorganisms. Results showed that addition of spices and herbs in FO affected the hydrolytic changes, but far less than 2% of free fatty acids after storage, which was in line with regulations. Further, the addition of spices and herbs in FO decreased peroxide value (even up to 68.7% in FO with oregano) vs. FO whose value increased during storage, indicating increased oxidative stability and prolongation of shelf life of infused oils. The antioxidant activity of the infused oils ranged from 56.40% to 97.66%. In addition, the phenol content was higher in all infused oils (6.81–22.92 mg/kg) vs. FO (5.44 mg/kg), indicating that herbs and spices could scavenge free radicals and inhibit lipid peroxidation, while sensory analysts showed that FO infused with chili had the lowest bitterness intensity. According to the presence of certain microorganisms, results highlighted the need to develop new methods for inactivating microorganisms that would not only provide a microbial safety, but also preserve the beneficial properties of the oils/products.

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Plant Carotenoids as Pigment Sources in Laying Hen Diets: Effect on Yolk Color, Carotenoid Content, Oxidative Stability and Sensory Properties of Eggs

Foods ◽

10.3390/foods10040721 ◽

2021 ◽

Vol 10 (4) ◽

pp. 721

Author(s):

Kristina Kljak ◽

Klaudija Carović-Stanko ◽

Ivica Kos ◽

Zlatko Janječić ◽

Goran Kiš ◽

...

Keyword(s):

Oxidative Stability ◽

Egg Yolk ◽

Sensory Properties ◽

Carotenoid Content ◽

Total Carotenoid ◽

Plant Parts ◽

Total Carotenoid Content ◽

Dietary Content ◽

Sensory Color ◽

Carotenoid Profile

The aim of this study was to evaluate the effect of a supplementation diet for hens consisting of dried basil herb and flowers of calendula and dandelion for color, carotenoid content, iron-induced oxidative stability, and sensory properties of egg yolk compared with commercial pigment (control) and marigold flower. The plant parts were supplemented in diets at two levels: 1% and 3%. In response to dietary content, yolks from all diets differed in carotenoid profile (p < 0.001). The 3% supplementation level resulted in a similar total carotenoid content as the control (21.25 vs. 21.79 μg/g), but by 3-fold lower compared to the 3% marigold (66.95 μg/g). The tested plants did not achieve yolk color fan values as the control (13.47) or 3% marigold (11.47), and among them, calendula had the highest values (9.73). Despite the low carotenoid content in diets supplemented with basil herb, iron-induced malondialdehyde (MDA) concentration was low as for marigold (on average 106.83 vs. 92.68 ng/g after 250 min). The treatments differed in sensory color scores for fresh and hard-boiled yolks and flavor while other sensory properties were similar. In conclusion, the supplementation of plants in a hen diet may result in yolks containing carotenoids and other compounds showing a high antioxidant effect.

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Effect of homogenizer pressure and temperature on physicochemical, oxidative stability, viscosity, droplet size, and sensory properties of Sesame vegetable cream

Food Science & Nutrition ◽

10.1002/fsn3.680 ◽

2019 ◽

Vol 7 (3) ◽

pp. 899-906

Author(s):

Sara Amiri Samani ◽

Mohammad Hadi Naji

Keyword(s):

Oxidative Stability ◽

Droplet Size ◽

Sensory Properties

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Impact of a novel partial defatting technology on oxidative stability and sensory properties of peanut kernels

Food Chemistry ◽

10.1016/j.foodchem.2020.127581 ◽

2021 ◽

Vol 334 ◽

pp. 127581

Author(s):

Joelle Nader ◽

Charbel Afif ◽

Nicolas Louka

Keyword(s):

Oxidative Stability ◽

Sensory Properties

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Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient

Molecules ◽

10.3390/molecules25092176 ◽

2020 ◽

Vol 25 (9) ◽

pp. 2176

Author(s):

Meriam Missaoui ◽

Isabella D’Antuono ◽

Massimiliano D’Imperio ◽

Vito Linsalata ◽

Sadok Boukhchina ◽

...

Keyword(s):

Antioxidant Activity ◽

Dietary Fibre ◽

Radical Scavenging ◽

Chemical Characterization ◽

Value Added ◽

Prickly Pear ◽

Functional Ingredient ◽

Health Promoting ◽

Ferulic Acids

The Opuntia ficus indica (L.) (OFI) is used as a nutritional and pharmaceutical agent in various dietary and value added products. This study underlines the possible use of native prickly pear cladode powder as a functional ingredient for health-promoting food production. To summarise, chemical characterization of polyphenols, minerals and soluble dietary fibre was performed; furthermore, the antioxidant activity and bioaccessibility of polyphenols and minerals were assessed. Eleven compounds between phenolic acids and flavonoids were identified, with piscidic acid and isorhamnetin derivatives being the most abundant. Opuntia’s dietary fibre was mainly constituted of mucilage and pectin, and was composed of arabinose, galactose, glucose, mannose, rhamnose, and xylose sugars. The polyphenols’ bioaccessibility was very high: piscidic acid at 200%, eucomic and ferulic acids >110% and flavonoids from 89% to 100%. The prickly pear cladode powder is also a source of minerals, as cations (calcium, sodium, potassium and magnesium) and anions (sulphate and chloride), with high magnesium bioaccessibilty (93%). OFI powder showed good capacity of radical scavenging measured by DPPH and ABTS methods, with 740 and 775 μmol Trolox/100 g OFI, respectively. Finally, the presented results allow the consideration of this natural product as a source of several essential nutrients, with a possible use in the food industry as a functional ingredient.

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Bioactive Capacity, Sensory Properties, and Nutritional Analysis of a Shelf Stable Protein-rich Functional Ingredient with Concentrated Fruit and Vegetable Phytoactives

Plant Foods for Human Nutrition ◽

10.1007/s11130-014-0444-7 ◽

2014 ◽

Vol 69 (4) ◽

pp. 372-378 ◽

Cited By ~ 9

Author(s):

Mary H. Grace ◽

Gad G. Yousef ◽

Debora Esposito ◽

Ilya Raskin ◽

Mary Ann Lila

Keyword(s):

Sensory Properties ◽

Fruit And Vegetable ◽

Functional Ingredient ◽

Nutritional Analysis ◽

Shelf Stable ◽

Protein Rich

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Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (Daucus carota) Paste

Foods ◽

10.3390/foods10123032 ◽

2021 ◽

Vol 10 (12) ◽

pp. 3032

Author(s):

Faisal Eudes Sam ◽

Teng-Zhen Ma ◽

Richard Atinpoore Atuna ◽

Rafia Salifu ◽

Bilal-Ahmad Nubalanaan ◽

...

Keyword(s):

Oxidative Stability ◽

Sensory Quality ◽

Control Sample ◽

Principal Component ◽

Sensory Properties ◽

Total Polyphenol ◽

Overall Acceptability ◽

Peroxide Values ◽

Subsequent Storage ◽

Control Protein

This study examined the addition of carrot paste (CP) at levels of 3%, 5%, and 10% as a potential antioxidant in frankfurter-type sausages, denoted as F1, F2, and F3. F0, was a control sample with no addition of CP. All formulated samples were stored for 14 days during which their physicochemical, oxidative stability, and sensory properties were evaluated. Results showed that the pH of frankfurter-type sausages was not affected by the addition of CP, however, higher pH values were observed in CP-enriched samples on the first day of production and subsequent storage days. Cooking loss (CL) in frankfurter-type sausages was in the range of 2.20% to 2.87%, with the CP-enriched samples having a lower CL percentage, particularly F3 samples, compared to the control. Protein and fat content were lower in CP-enriched samples, but ash content increased. CP-enriched frankfurter-type sausages recorded significantly higher polyphenol contents compared to the control. Total polyphenol content in CP-enriched samples F1, F2, and F3 was higher throughout storage compared to the control. Lower peroxide values were also recorded in CP-enriched samples F1 (2.5 meq/kg), F2 (2.4 meq/kg), and F3 (2.2 meq/kg) compared to the control (2.9 meq/kg), demonstrating greater 2,2-Diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity than the control samples. Formulations treated with 10% CP gained significantly higher scores for color, texture, and overall acceptability. Principal component analysis showed that higher inclusion levels of CP in formulation improved the sensory quality and oxidative stability. In conclusion, CP could be used to enhance the oxidative stability of frankfurter-type sausage without negatively influencing the sensory quality.

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