scholarly journals Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 287
Author(s):  
Donny W. H. Merkx ◽  
Andries Swager ◽  
Ewoud J. J. van Velzen ◽  
John P. M. van Duynhoven ◽  
Marie Hennebelle
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Onset Time ◽  
Predictive Modelling ◽  
Oxidation Products ◽  
Food Emulsions ◽  
Hydroperoxide Formation ◽  
Life Tests ◽  
Volatile Aldehydes

Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time, typically weeks, is considered a measure for oxidative stability of food emulsions, such as mayonnaise. To enable earlier assessment of compromised shelf-life, a predictive model for volatile off-flavor generation is developed. The model is based on the formation kinetics of hydroperoxides, which are early oxidation products and precursors of volatile aldehydes, responsible for off-flavor. Under accelerated shelf-life conditions (50 °C), hydroperoxide (LOOH) concentration over time shows a sigmoidal curvature followed by an acceleration phase that occurs at a LOOH-concentration between 38–50 mmol/kg, here interpreted as a critical LOOH concentration (CCLOOH). We hypothesize that the time at which CCLOOH was reached is related to the onset of aldehyde generation and that the characterization of the LOOH-generation curvature could be based on reaction kinetics in the first days. These hypotheses are tested using semi-empirical models to describe the autocatalytic character of hydroperoxide formation in combination with the CCLOOH. The Foubert function is selected as best describing the LOOH-curvature and is hence used to accurately predict onset of aldehyde generation, in most cases within several days of shelf-life. Furthermore, we find that the defining parameters of this model could be used to recognize antioxidant mechanisms at play.

scholarly journals Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport

2016 ◽  
Vol 46 (3) ◽  
pp. 560-566 ◽  
Author(s):  
Ana Paula Daniel ◽  
Lauren Fresinghelli Ferreira ◽  
Bruna Klein ◽  
Amanda Roggia Ruviaro ◽  
Andréia Quatrin ◽  
...  
Keyword(s):  
Essential Oil ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Frozen Storage ◽  
Storage Period ◽  
Oxidation Products ◽  
Secondary Products ◽  
Silver Catfish ◽  
Rhamdia Quelen ◽  
Aloysia Triphylla

ABSTRACT: This research aimed to evaluate whether the essential oil of Aloysia triphylla (EOAT) used in vivo as a sedative in the water for transporting fish could increase the oxidative stability of silver catfish (Rhamdia quelen) fillets during frozen storage. The chemical composition of EOAT and of fillets from fish exposed to EOAT (0, 30 or 40µL L-1) were assessed. The pH and lipid oxidation parameters (conjugated dienes, CD; thiobarbituric acid-reactive-substances, TBARS) were evaluated in the fillets throughout the storage period (-18±2oC/17 months). The main compounds found in EOAT were α- and β-citral. Treatment with EOAT did not modify the proximate composition of the fillets, but 40µL L-1 EOAT reduced pH levels when compared to the control fillets (P<0.05). Compared to the control fillets, the fillets from fish treated with 30 and 40µL L-1 EOAT had higher initial CD values (P<0.05), whereas fillets from fish treated with 40µL L-1 EOAT had lower TBARS levels after 6, 9 and 17 months of storage (P<0.05). Results indicated that use of EOAT as a sedative in silver catfish transport water delays the degradation of primary oxidation products (CD) into secondary products (TBARS) in the frozen fillets. This delay in the lipid oxidation rate may increase the shelf life of frozen fillets.

scholarly journals Effects of mangrove apple (Sonneratia caseolaris) fruit extract on oxidative stability of palm olein under accelerated storage

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 461-470
Author(s):  
M.H. Yoong ◽  
T.M. Tengku Rozaina
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Palm Olein ◽  
Unsaturated Fatty Acids ◽  
Control Sample ◽  
Flavonoid Compound ◽  
Total Phenolic ◽  
Fruit Extract ◽  
Accelerated Storage

Palm olein is commonly used in cooking and food processing, however, it is susceptible to oxidation due to its high unsaturated fatty acids content. An antioxidant is added to the oil by oil manufacturer to inhibit lipid oxidation and increase the shelf life of the oil. However, most of the antioxidants are synthetic antioxidants that may not be safe for consumption and decomposed at high temperature during frying or processing. In this study, the antioxidant properties of mangrove apple fruit extract (MAFE), as well as the oxidative stability of palm olein with and without MAFE, were investigated. Palm olein added with MAFE (100 and 200 ppm) and without MAFE were kept at 65°C in an oven for 24 days under accelerated storage. The results showed that MAFE contained high total flavonoid compound (26.06±0.30 mg QCE/g extract) and total phenolic compound (12.21±1.31 mg GAE/g extract). The IC50 values of antioxidant activities of MAFE calculated by DPPH and ABTS•+ were 31.16±0.76 µg/mL and 97.32±3.27 µg/mL, respectively. The palm olein samples added with MAFE showed significantly lower peroxide value, p-anisidine value, TOTOX value, conjugated dienes and conjugated trienes after 24 days of storage compared to the palm olein without MAFE (control sample). The oxidative stability of palm olein added with 200 ppm MAFE was higher compared to the palm olein added with 100 ppm MAFE and control sample. Therefore, MAFE has the potential to be used as a source of natural antioxidant to reduce the lipid oxidation and prolong the shelf life of food products.

scholarly journals Derivatisation of 2,4 (dinitrophenyl hydrazine) DNPH in Canola oil oxidation

2020 ◽  
Vol 2 (1) ◽  
pp. 80
Author(s):  
Marini Damanik ◽  
Michael Murkovic
Keyword(s):  
Lipid Oxidation ◽  
High Performance ◽  
Unsaturated Fatty Acids ◽  
Oxidation Process ◽  
Oxidation Products ◽  
Maximum Point ◽  
Oil Oxidation ◽  
Array Detection ◽  
Volatile Aldehydes ◽  
Thermal Stability Of

Lipid oxidation during heating started at the allylic position of the double bond of unsaturated fatty acids. Primary lipid oxidation which was produced during heating are generally unstable and directly decompose into secondary oxidation products. The oxidative and thermal  stability  of Rapeseed  oil was  evaluated using Rancimat 679. Oil samples were heated at 120oC for 10 hours which  are taken started from 5, 6, 6.5, 7, 7.5, 8, 9 and 10 hours. Derivatization with DNPH eluted with a mixture of methanol (60%) and water (40%). The aldehydes are analysed by High Performance Liquid Chromatography- Diode Array Detection (HPLC-DAD) after derivatisation with DNPH and identified by high-resolution MS using an orbitrap-based mass spectrometer. HPLC is the suitable method to investigate the non-volatile aldehydes formed by decomposition of hydroperoxides.  The result of this oxidation process were described that the maximum point of the oil oxidation was at 9 hours which peak area 378. For oxidation process at the 10 hours the area peak is decreased which point 344.

scholarly journals Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid

2017 ◽  
Vol 68 (1) ◽  
pp. 178 ◽  
Author(s):  
N. Alavi ◽  
M. T. Golmakani
Keyword(s):  
Citric Acid ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Olive Oil ◽  
Storage Period ◽  
Synergistic Action ◽  
Oxidation Products ◽  
Secondary Oxidation ◽  
Chlorophyll Contents ◽  
Stability Indices

The effects of different Spirulina concentrations used alone and in combination with citric acid on the oxidative stability of olive oil were assessed. The amounts of primary and secondary oxidation products produced in Spirulina samples were lower than that of the control. The improved oxidative stability indices of Spirulina samples with and without citric acid were in the range of 85.20–94.47% and 258.10–260.21%, respectively. In comparison with the control, Spirulina samples manifested significantly higher carotenoid and chlorophyll contents at the beginning and end of the storage period. The presence of these bioactive compounds results from the presence of Spirulina in the medium and can thus retard the oxidation of olive oil. A higher oxidative stability was reached using BHT in comparison with Spirulina samples. Furthermore, no synergistic action was observed in possible connections between citric acid and Spirulina. In conclusion, Spirulina can enhance oxidative stability and improve the shelf life of olive oil.

Antioxidative/Antimicrobial Effects of Galangal and α-Tocopherol in Minced Beef

2000 ◽  
Vol 63 (3) ◽  
pp. 404-407 ◽  
Author(s):  
POH BEE CHEAH ◽  
SEONG PEI GAN
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
Thiobarbituric Acid Reactive Substances ◽  
Alpinia Galanga ◽  
Minced Beef ◽  
Microbial Stability ◽  
Minced Meat

The antioxidant and microbial stabilities of galangal (Alpinia galanga) extract in raw minced beef were examined at 4 ± 1°C. Raw minced beef containing galangal extracts (0 to 0.10%, wt/wt) were prepared. Lipid oxidation during refrigerated storage was assessed by monitoring malonaldehyde formation, using the thiobarbituric acid reactive substances method. In minced beef, added galangal extract improved oxidative stability. Galangal extract at higher concentrations of 0.05% and 0.10% (wt/wt) were also found to extend the shelf-life of minced beef. Addition of α-tocopherol (0.02%, wt/wt) to galangal extract (0.05%, wt/wt) were observed to increase the oxidative but not the microbial stability of minced beef during the storage of 7 days. Galangal extract may prove useful in inhibiting lipid oxidation and increasing microbial stability of minced meat.

Effects of product type and fatty acid composition on shelf life of nutritionally modified beef

2003 ◽  
Vol 2003 ◽  
pp. 41-41
Author(s):  
R.I. Richardson ◽  
M. Enser ◽  
F.W. Whittington ◽  
K.G. Hallet ◽  
J.D. Wood ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Acid Composition ◽  
Meat Products ◽  
Colour Changes ◽  
Ruminant Meat ◽  
University Of Bristol

Ruminant meat products have a relatively saturated fatty acid profile so lipid oxidation during the postmortem period, which could lead to off-odours and flavours and trigger undesirable colour changes, is usually minor. However, attempts to increase levels of PUFA in meat for health reasons could be compromised by increased lipid oxidation. This paper is a summary of recently completed work between University of Bristol and IGER on the links between fatty acid composition and oxidative stability in beef and seeks to draw general conclusions.

scholarly journals The Influence of Different Levels of Sodium Nitrite on the Safety, Oxidative Stability, and Color of Minced Roasted Beef

2019 ◽  
Vol 11 (14) ◽  
pp. 3795 ◽  
Author(s):  
Karolina M. Wójciak ◽  
Dariusz M. Stasiak ◽  
Paulina Kęska
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Sodium Nitrite ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Heme Iron ◽  
Oxidation Products ◽  
Lipid Oxidation Products ◽  
Beef Products ◽  
Inclusion Level

This study focuses on collecting actual data on the workable possibility of reducing the technological use of nitrites in beef products according to the present trends in nutrition, especially in terms of European Union (EU) food law. Measurements of safety by technological (pH value, water activity, N-nitrosamine), microbiological, oxidative stability (thiobarbituric acid reactive substances, oxidation-reduction potential), and color parameter (CIE L*a*b*, total heme pigment and heme iron) methods were taken after production and storage. The roasted beef with a reduced inclusion level of sodium nitrite (75 mg/kg and below) was more vulnerable to lipid oxidation. The quantities of primary lipid oxidation products were related to the sodium nitrite inclusion level (50–150 mg/kg). Clostridium spp., Staphylococcus aureus, and Listeria monocytogenes were not detected in any of the samples tested during all the experiments. The total count of Enterobacteriaceae increased with the decrease in sodium nitrite content, from log 2.75 cfu/g at the highest to log 6.03 cfu/g at the smallest addition of nitrite. The obtained results revealed that the addition of 100 mg/kg of sodium nitrite would be adequate for minced roasted beef, without significant unexpected effects on color, oxidative stability, and microbiological safety compared with the control (150 mg/kg).

scholarly journals Ingredient-Dependent Extent of Lipid Oxidation in Margarine

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 105
Author(s):  
Sarah Fruehwirth ◽  
Sandra Egger ◽  
Dennis Kurzbach ◽  
Jakob Windisch ◽  
Franz Jirsa ◽  
...  
Keyword(s):  
Citric Acid ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Green Tea ◽  
Acyl Chain ◽  
Green Tea Extract ◽  
Tocopheryl Acetate ◽  
Tea Extract ◽  
The Impact ◽  
Β Carotene

This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80–90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of pressing importance. Thus, the influence of different ingredients, such as emulsifiers, antioxidants, citric acid, β-carotene and NaCl on the oxidative stability of margarine, heated at 80 °C for 1 h to accelerate lipid oxidation, was analyzed by the peroxide value and oxidation induction time. We found that monoglycerides influenced lipid oxidation depending on their fatty acyl chain. α-Tocopheryl acetate promoted lipid oxidation, while rosemary and green tea extract led to the opposite. Whereas green tea extract alone showed the most prominent antioxidant effect, combinations of green tea extract with citric acid, β-carotene or NaCl increased lipid oxidation in margarine. Complementary, NMR data suggested that polyphenols in green tea extracts might decrease lipid mobility at the surface of the water droplets, which might lead to chelating of transition metals at the interface and decreasing lipid oxidation.

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