Inclusion of typical Mexican ingredients in canned escamoles (Liometopum apiculatum): thermophysical and physicochemical properties

Escamoles are the larvae of the ant Liometopum apiculatum and have been consumed in Mexico since pre-Hispanic times. Currently, they are one of the most consumed insects in Mexico because of their organoleptic and nutritional characteristics. Escamoles are rich in protein, unsaturated fatty acids, including oleic, linoleic, linolenic, and arachidic acid, as well as vitamin A, thiamine, riboflavin, and niacin. Escamoles, however, have a shelf life of five days at 4 °C. Canning is an alternative process for increasing their shelf life and creating new products. Therefore, the objective of this study was to include traditional Mexican food ingredients for creating new canned escamoles products, as well as to determine and validate the canning time. Four canned escamoles products were obtained according to an official Mexican regulation using the following ingredients: mole, adobo, butter, Mexican mix, and tamarind sauce. Cylindrical cans with a diameter of 68 mm and height of 76 mm were used in all experiments. The sterilisation process was performed with saturated steam at 121 °C. The process time was calculated with a graphic method and validated by a microbiological test. Additionally, thermophysical properties, chemical composition, lipid oxidation, structural changes, and sensory evaluation were determined after the canning process. The process time (P<0.05) of products varied between 13 to 38 min. The microbiological tests were negative in all experiments. The chemical composition and thermophysical properties of products (P<0.05) were dependent on the ingredient used. The escamoles structure remained intact after the canning process. The hedonic scale for escamoles in the Mexican mix and in butter was 5.0, equivalent to ‘like slightly’. For the products in mole and tamarind sauce, the score was 4.0, meaning ‘neither like nor dislike’. The inclusion of Mexican gastronomic ingredients in canned escamoles allowed designing new products without damaging the nutritional and sensory characteristics of escamoles.

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Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids

Animals ◽

10.3390/ani10112103 ◽

2020 ◽

Vol 10 (11) ◽

pp. 2103

Author(s):

Patrycja Dopieralska ◽

Joanna Barłowska ◽

Anna Teter ◽

Jolanta Król ◽

Aneta Brodziak ◽

...

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Shelf Life ◽

Volatile Compounds ◽

Carboxylic Acids ◽

Unsaturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Conjugated Linoleic Acids ◽

Branched Chain ◽

Flavor Profile

This study investigated changes in the proximate chemical composition and profiles of fatty acids and volatile compounds of 12 smoked cheeses made from the milk of native Polish cow breeds used in Beskid Niski. Analyses were performed during the shelf life i.e., in the 1st, 21st, 42nd and 69th day of storage. Studies have shown that thanks to smoking and vacuum-packing, the chemical composition of cheese remained stable throughout the whole shelf-life. Up until the 21st day of storage, there were no statistically significant changes in the profile of fatty acids as well as volatile compounds. Changes were observed only after the mentioned storage time. After 21 days, there was a significant (p < 0.05) and steady decrease (up to day 69) in the proportion of odd-chain (by about 36%), branched-chain (by about 17%) and unsaturated fatty acids (by slightly over 1%). Among unsaturated fatty acids (p < 0.05), however, there was a significant increase in the proportion of monounsaturated fatty acids (by 5%) and a decrease in polyunsaturated fatty acids of nearly 12%. Storage lowered (by 47% in the 69th day of storage) the content of the conjugated linoleic acids (CLA), as well as lowered the n6 to n3 fatty acids ratio. During the 69 days of storage, the content of carboxylic acids increased to more than 50%. In the period from the 42nd to 69th day of cheese storage, the content of butyric acid and hexanoic acids increased twofold, whereas that of octanoic acid increased more than tenfold. Fifty-four volatile compounds were identified in the cheese. The largest group was ketones (34%), whose level decreased during storage, with 2-butanone, 3-hydroxy- (acetoin) and 2-butanone predominating. The research found that due to their low odor threshold, carboxylic acids may have negatively affected the flavor profile of the cheese.

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PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN ◽

10.33061/jitipari.v5i1.3643 ◽

2020 ◽

Vol 5 (1) ◽

Author(s):

Aulia Alfi

Keyword(s):

Moisture Content ◽

Shelf Life ◽

Coconut Oil ◽

Temperature Treatment ◽

Ash Content ◽

Virgin Coconut Oil ◽

Food Ingredients ◽

Life Analysis ◽

Antibacterial And Antifungal ◽

Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

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Chemical composition of Azadirachta indica A. Juss and Ricinus communis Linn. seed oils growing in Marigat, Baringo County, Kenya

East African Journal of Science, Technology and Innovation ◽

10.37425/eajsti.1.2.88 ◽

2020 ◽

Vol 1 (2) ◽

Author(s):

Ann Kiplagat Jepkorir ◽

Charles Maina Irungu ◽

Philip Bett Kendagor

Keyword(s):

Chemical Composition ◽

Ricinoleic Acid ◽

Unsaturated Fatty Acids ◽

Ricinus Communis ◽

Methyl Esters ◽

Octadecenoic Acid ◽

Seed Oils ◽

Octadecanoic Acid ◽

Alkyd Resins ◽

Natural Remedies

All parts of A. indica (neem) and R. communis (castor) plants have mostly been used as natural remedies in the control and treatment of several ailments, control of pests and insects, animal feeds and production of industrial products globally. The seed oils of A. indica and R. communis are known to have antidiabetic, anti-helminthic, antifertility, antioxidant, antibacterial, anti-inflammatory, anti-cancer, insecticidal and mosquitocidal activity. This study reports for the first time the chemical composition of A. indica and R. communis seed oils from Marigat, Baringo County, Kenya. Seed oils of A. indica and R. communis were extracted from mature dried seeds through cold pressing and boiling respectively and chemical composition determined using Gas Chromatography (GC)-Mass Spectrometry (MS). The constituents of both seed oils were dominated by saturated and unsaturated fatty acids, cyclic esters and methyl esters. The predominant constituents of R. communis were (Z)-6-Octadecenoic acid (37.33%), Ricinoleic acid (30.22%) and 13-Hexyloxacyclotridec-10-en-2-one (26.67%) while those of A. indica were 2-hexyl-1-decanol (30.97%), Octadecanoic acid (29.69%) and Oxalic acid, 6-ethyloct-3-yl ethyl ester (15.55%). Oils contained Hexadecanoic acid and Octadecanoic acid which are used in the manufacture of several products such as candles, soaps, lotions, perfumes and cosmetics. Octadecenoic acid is important in control of human diseases and Ricinoleic acid in production of alkyd resins for surface coating and biofuel. From the results, A. indica and R. communis seed oils constituents have potential in the agricultural, industrial, comestics and pharmaceutical sectors but require further fractionation to isolate the bioactive compounds.

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By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽

10.3390/molecules25010070 ◽

2019 ◽

Vol 25 (1) ◽

pp. 70 ◽

Cited By ~ 2

Author(s):

Natália Conceição ◽

Bianca R. Albuquerque ◽

Carla Pereira ◽

Rúbia C. G. Corrêa ◽

Camila B. Lopes ◽

...

Keyword(s):

Chemical Composition ◽

Phenolic Compounds ◽

Food System ◽

Food Additives ◽

Added Value ◽

Phenolic Profile ◽

Food Ingredients ◽

Myrciaria Dubia ◽

By Products ◽

Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

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Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽

10.3390/antiox10030368 ◽

2021 ◽

Vol 10 (3) ◽

pp. 368

Author(s):

Paula Garcia-Oliveira ◽

Cecilia Jimenez-Lopez ◽

Catarina Lourenço-Lopes ◽

Franklin Chamorro ◽

Antia Gonzalez Pereira ◽

...

Keyword(s):

Phenolic Compounds ◽

Shelf Life ◽

Olive Oil ◽

Unsaturated Fatty Acids ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Volatile Fraction ◽

Organoleptic Characteristics ◽

Olive Variety ◽

Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

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Interaction of Lactoferrin with Unsaturated Fatty Acids: In Vitro and In Vivo Study of Human Lactoferrin/Oleic Acid Complex Cytotoxicity

Materials ◽

10.3390/ma14071602 ◽

2021 ◽

Vol 14 (7) ◽

pp. 1602

Author(s):

Anna Elizarova ◽

Alexey Sokolov ◽

Valeria Kostevich ◽

Ekaterina Kisseleva ◽

Evgeny Zelenskiy ◽

...

Keyword(s):

Oleic Acid ◽

Structural Changes ◽

Unsaturated Fatty Acids ◽

Structural Features ◽

Control Group ◽

Acid Complex ◽

Hepatoma 22A ◽

Constitutive Parameters

As shown recently, oleic acid (OA) in complex with lactoferrin (LF) causes the death of cancer cells, but no mechanism(s) of that toxicity have been disclosed. In this study, constitutive parameters of the antitumor effect of LF/OA complex were explored. Complex LF/OA was prepared by titrating recombinant human LF with OA. Spectral analysis was used to assess possible structural changes of LF within its complex with OA. Structural features of apo-LF did not change within the complex LF:OA = 1:8, which was toxic for hepatoma 22a cells. Cytotoxicity of the complex LF:OA = 1:8 was tested in cultured hepatoma 22a cells and in fresh erythrocytes. Its anticancer activity was tested in mice carrying hepatoma 22a. In mice injected daily with LF-8OA, the same tumor grew significantly slower. In 20% of animals, the tumors completely resolved. LF alone was less efficient, i.e., the tumor growth index was 0.14 for LF-8OA and 0.63 for LF as compared with 1.0 in the control animals. The results of testing from 48 days after the tumor inoculation showed that the survival rate among LF-8OA-treated animals was 70%, contrary to 0% rate in the control group and among the LF-treated mice. Our data allow us to regard the complex of LF and OA as a promising tool for cancer treatment.

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Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product

Plants ◽

10.3390/plants10081558 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1558

Author(s):

Iulian Eugen Rusu ◽

Romina Alina Marc (Vlaic) ◽

Crina Carmen Mureşan ◽

Andruţa Elena Mureşan ◽

Vlad Mureşan ◽

...

Keyword(s):

Mineral Content ◽

Unsaturated Fatty Acids ◽

Cannabis Sativa ◽

New Products ◽

Wheat Bread ◽

Human Consumption ◽

Nutritional Properties ◽

Bakery Product ◽

Nutritional Characteristics ◽

Yeasts And Molds

Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of this paper was to present the advanced nutritional characteristics of these bread samples. The selected varieties of hemp, accepted for human consumption, met the requirements for the maximum accepted level of THC in seeds. The protein content of new products increased from 8.76 to 11.48%, lipids increased from 0.59 to 5.41%, mineral content from 1.33 to 1.62%, and fiber content from 1.17 to 5.84%. Elasticity and porosity decreased from 95.51 to 80% and 78.65 to 72.24%, respectively. K, Mg, Ca, P, Mn and Fe are the main mineral substances in bread with addition of hemp flour from the Dacia Secuieni and Zenit varieties. The total amount of unsaturated fatty acids in the bread samples with hemp flour ranged from 67.93 g/100 g and 69.82 g/100 g. Eight amino acids were identified, of which three were essential (lysine, phenylalanine, histidine). Lysine, the deficient amino acid in wheat bread, increased from 0.003 to 0.101 g/100 g. Sucrose and fructose decreased with the addition of hemp flour, and glucose has not been identified. The amount of yeasts and molds decreased in the first 3 days of storage. Regarding the textural profile, the best results were obtained for the samples with 5% addition. In conclusion, bread with the addition of hemp flour has been shown to have superior nutritional properties to wheat bread.

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Phaseolus vulgaris L. var. Venanzio Grown in Tuscany: Chemical Composition and In Vitro Investigation of Potential Effects on Colorectal Cancer

Antioxidants ◽

10.3390/antiox9121181 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1181

Author(s):

Federica Finetti ◽

Marco Biagi ◽

Jasmine Ercoli ◽

Giulia Macrì ◽

Elisabetta Miraldi ◽

...

Keyword(s):

Chemical Composition ◽

Phaseolus Vulgaris ◽

Unsaturated Fatty Acids ◽

Biological Activities ◽

Water Extract ◽

Phaseolus Vulgaris L ◽

Cellular Models ◽

In Vitro Investigation ◽

Promising Source

Phaseolus vulgaris L. (common bean) is a leguminous species that is an important dietary component due to its high content of proteins, unsaturated fatty acids, minerals, dietary fibers and vitamins. Due to the high content of polyphenols, several biological activities have been described for bean extracts, making it possible to include P. vulgaris among food with beneficial effects for human health. Moreover, more than 40,000 varieties of beans have been recognised with different nutraceutical properties, pointing out the importance of food biodiversity. In this work, we describe for the first time the chemical composition and biological activity of a newly recognized Italian variety of P. vulgaris grown in a restricted area of the Tuscany region and named “Fagiola di Venanzio”. Fagiola di Venanzio water extract is rich in proteins, sugars and polyphenols and displays antioxidant, anti-inflammatory and antiproliferative activities in in vitro assays on colon cancer cellular models. Our data indicate that this variety of P. vulgaris appears to be a promising source of bioactive compounds and encourage more in-depth studies to better elucidate the implications of its consumption for public health.

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An organic crystalline state in ageing atmospheric aerosol proxies: spatially resolved structural changes in levitated fatty acid particles

10.5194/acp-2021-270 ◽

2021 ◽

Author(s):

Adam Milsom ◽

Adam M. Squires ◽

Jacob A. Boswell ◽

Nicholas J. Terrill ◽

Andrew D. Ward ◽

...

Keyword(s):

Oleic Acid ◽

Air Quality ◽

Liquid Crystalline ◽

Structural Changes ◽

Unsaturated Fatty Acids ◽

Organic Aerosols ◽

Cloud Formation ◽

Phase Gradient ◽

Spatially Resolved ◽

Surface Active

Abstract. Organic aerosols are key components of the Earth’s atmospheric system. The phase state of organic aerosols is known to be a significant factor in determining aerosol reactivity, water uptake and atmospheric lifetime – with wide implications for cloud formation, climate, air quality and human health. Unsaturated fatty acids contribute to urban cooking emissions and sea spray aerosols. These compounds, exemplified by oleic acid and its sodium salt, are surface active and have been shown to self-assemble into a variety of liquid-crystalline phases upon addition of water. Here we observe a crystalline acid–soap complex in acoustically levitated oleic acid–sodium oleate particles. We developed a synchrotron-based simultaneous Small-Angle & Wide-Angle X-ray Scattering (SAXS/WAXS)/Raman microscopy system to probe physical and chemical changes in the proxy during exposure to humidity and the atmospheric oxidant ozone. We present a spatially resolved structural picture of a levitated particle during humidification, revealing a phase gradient consisting of a disordered liquid crystalline shell and crystalline core. Ozonolysis is significantly slower in the crystalline phase compared with the liquid phase and a significant portion (34 ± 8 %) of unreacted material remains after extensive oxidation. We present experimental evidence of inert surface layer formation during ozonolysis, taking advantage of spatially resolved simultaneous SAXS/WAXS experiments. These observations suggest atmospheric lifetimes of surface-active organic species in aerosols are highly phase dependent, potentially impacting on climate, urban air quality and long-range transport of pollutants such as Polycyclic Aromatic Hydrocarbons (PAHs).

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Chemical Properties and Fatty Acid Composition of Palado Seed Oil (Aglaia sp) Extracted Using Chloroform Solvent

Walailak Journal of Science and Technology (WJST) ◽

10.48048/wjst.2021.10587 ◽

2021 ◽

Vol 18 (4) ◽

Author(s):

Syamsul RAHMAN ◽

Salengke Salengke ◽

Abu Bakar TAWALI ◽

Meta MAHENDRADATTA

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Seed Oil ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Chemical Properties ◽

Raw Material ◽

Food Ingredients

Palado (Aglaia sp) is a plant that grows wild in the forest around Mamuju regency of West Sulawesi, Indonesia. This plant is locally known as palado. Palado seeds (Aglaia sp) can be used as a source of vegetable oil because it contains approximately 14.75 % oil, and it has the potential to be used as food ingredients or as raw material for oil production. The purpose of this study was to determine the chemical properties and the composition of fatty acids contained in palado seed oil (Aglaia sp). The employed method involved the use of palado fruit that had been processed to be palado seed and undergoing flouring process. Palado flour was produced by the extraction process by using chloroform solvent with the soxhlet method. The characteristics of the chemical properties in the oil produced were analyzed by using a standard method, including iodine, saponification, and acid values. The analysis of fatty acid composition was conducted by using gas chromatography. The results showed that palado oil extracted with hexane had an iodine value of 15.38 mg/g, saponification value of 190.01 mg KOH/g, and acids value of 1.961 mg KOH/g. The fatty acid composition of the palado seed oil consisted of saturated fatty acids (41.601 %), which included palmitic acid (41.062 %), myristic acid (0.539 %), and unsaturated fatty acids (45.949 %), which included mono-unsaturated fatty acids (MUFA) such as (22.929 %), oleic acid and poly-unsaturated fatty acids (PUFA), which was linoleic acid (23.020 %).

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