Food Research International, Journal Year: 2023, Volume and Issue: 174, P. 113599 - 113599
Published: Oct. 18, 2023
Language: Английский
Journal of Food Composition and Analysis, Journal Year: 2024, Volume and Issue: 128, P. 105995 - 105995
Published: Jan. 18, 2024
Oxidation of vegetable oils is a phenomenon that alters the nutritional value oil and produces unpleasant flavors, it also main factor limiting quality during storage. Synthetic antioxidants (SA) are known for their performance to improve oxidative stability. However, owing harmful effects on human health, edible industry seeking safe healthy natural antioxidants. Indeed, such antioxidants, recovered from different plant matrices, demonstrate potential effect, even better than SA in some cases, preserve oxidation satisfy consumer demand foods. The enrichment these using sources proposed as solution. Starting with literature search "enrich", "oxidation", "shelf-life", "extract", "antioxidant", "aromatic medicinal plant" keywords, present paper provides detailed overview all extraction techniques bioactive compounds possible methods enriching mentioning advantages drawbacks each one.
Language: Английский
Citations
37
Progress in Lipid Research, Journal Year: 2024, Volume and Issue: 94, P. 101275 - 101275
Published: Jan. 26, 2024
Lipid oxidation constitutes the main source of degradation lipid-rich foods, including food emulsions. The complexity reactions at play combined with increased demand from consumers for less processed and more natural foods result in additional challenges controlling this phenomenon. This review provides an overview insights acquired over past two decades on understanding lipid oil-in-water (O/W) After introducing general structure O/W emulsions classical mechanisms oxidation, contribution studied products spatiotemporal resolution these will be discussed. We then highlight impact emulsion formulation mechanisms, taking into consideration new trends terms emulsifiers as well their own sensitivity to oxidation. Finally, novel antioxidant strategies that have emerged meet recent consumer's detailed. In era defined by pursuit healthier, natural, sustainable choices, a comprehensive is not only academic quest, but also crucial step towards meeting evolving expectations ensuring quality stability products.
Language: Английский
Citations
31
Foods, Journal Year: 2025, Volume and Issue: 14(3), P. 380 - 380
Published: Jan. 24, 2025
In the production of meat products, animal fats, which are rich mainly in saturated fatty acids, used as a recipe ingredient. To improve quality and acid profile it is possible to partially replace fat with vegetable oils. This approach aims achieve more favorable PUFA/SFA ratio n-6:n-3 PUFA ratio, bringing them closer values recommended by nutritional organizations. Therefore, aim this study was determine impact replacing 20% 40% selected plant fats on change fraction composition liver pâté-type processed its oxidative stability. Fatty content analyzed oils purchased from retailers experimental samples. During refrigerated storage sausages, changes primary (peroxide value (PV)) secondary oxidation products (TBARS), well sensory quality, were evaluated. The analysis included cross-sectional color, aroma, texture, saltiness, taste. showed that resulted high attractiveness stability, outperforming those replacement. Among tested oils, samples rapeseed oil demonstrated highest stability most favorable, nutrition-recommendation-approaching n-6 n-3 compared flaxseed, corn, sunflower, soybean
Language: Английский
Citations
2
Heliyon, Journal Year: 2022, Volume and Issue: 8(7), P. e09846 - e09846
Published: July 1, 2022
Global competitiveness thrives on meeting energy demand, and the need to counter effects of environmental threads dispatched by combustion fossil fuels became driving forces that upended renewed commitment growing interest in renewables. Alternatively, green provides a twofold solution crisis sustainable, economically viable, eco-friendly manner. However, from biomass, especially biodiesel is considered an attractive substitute for mineral diesel, with proficiency future demand. Inevitably, exhibits poor cold flow properties leading plugging gumming filters, whereas oxidation stability results sediments gum formation. These present legitimate concern producers automotive sector. Many reviews use antioxidants improve biodiesel's oxidative flooded literature independently. Yet, review encompassing factors inducing flow, stability, their engine performance, inhibitory role appears vacant. Hence, this paper put together above-stated aspects, first part discussing initializing accelerating oxidation, mechanism were subsequently discussed. Next, functions also explained. Finally, reflects research trends sustainability prospects using improving without hindrance system.
Language: Английский
Citations
58
Food Science & Nutrition, Journal Year: 2023, Volume and Issue: 11(6), P. 2471 - 2482
Published: Feb. 28, 2023
Abstract Polyunsaturated fatty acids may be derived from a variety of sources and could incorporated into balanced diet. They protect against wide range illnesses, including cancer osteoarthritis autoimmune problems. The PUFAs, ω‐6, ω‐3 acids, which are found in both the marine terrestrial environments, given special attention. primary goal is to evaluate significant research papers relation human health risks benefits ω‐6 acid dietary resources. This review article highlights types factors affecting stability polyunsaturated methods used for mitigation oxidative stability, future perspectives detail.
Language: Английский
Citations
29
Future Foods, Journal Year: 2024, Volume and Issue: 10, P. 100328 - 100328
Published: March 12, 2024
Edible oils play a vital role in human nutrition, serving as crucial source of energy, essential fatty acids, and vitamins necessary for bodily functions. However, during handling, cooking, storage these are susceptible to oxidation, resulting the loss nutritional value, development undesirable flavors, production harmful compounds, reduction shelf life. To counteract oxidation enhance oil stability, synthetic antioxidants have traditionally been employed. recent times, consumer awareness has led an increased preference natural because effects on health. This review provides comprehensive overview research focused oxidative stability various edible vegetable through incorporation derived from fruits waste. These obtained waste diverse techniques blended with different form free extracts, encapsulated nano-encapsulated nano-emulsion extracts assess their antioxidant efficacy. antioxidant-rich efficiently prevented by scavenging radicals, chelating metal ions, delaying formation peroxides, offering safer more effective alternative counterparts. Beyond antioxidative properties, contribute enhancement oils, functioning nutraceuticals. approach not only offers means protect but also facilitates efficient valorization, mitigating potential environmental impacts making it sustainable eco-friendly strategy.
Language: Английский
Citations
13
European Journal of Lipid Science and Technology, Journal Year: 2024, Volume and Issue: 126(2)
Published: Jan. 4, 2024
Abstract In the present paper, spent coffee grounds (SCG) were investigated for their antioxidant capacity, chemical profiling, and potential to extend shelf‐life of refined sunflower oil (RSO). Ethanolic SCG extract (SCGE) ability enhance RSO oxidation, during accelerated aging conditions, was examined at 60°C 120 days. To this end, oxidative stability evaluated added with SCGE (at 0.01%, 0.02%, 0.03%) in presence a negative control (RSO without SCGE) positive one consisting vitamin E (VE, synthetic antioxidant) using same concentrations (0.01%–0.03%). Our outcomes reveal that an important source oil, protein, carbohydrates, minerals, pigments, phenolics, flavonoid compounds, they have high capacity. 0.03% increased by reducing free fatty acids (FFA), peroxide value (PV), conjugated dienes (CD) trienes (CT) compared unenriched oil. However, both VE had no significant effect ( p < 0.05) on profile iodine value. Furthermore, enriched overall acceptability sensory evaluation. conclusion, improved stability, therefore, it could be used as efficient natural substitute industrial processes. Practical Application : It is widely accepted antioxidants may harmful human health. such context, plant‐based proved excellent alternative. The valorization represent cost‐effective sustainable approach food industry. addition its shelf‐life, offering alternative antioxidants. This also help reduce quantity waste produced, promoting circular economy.
Language: Английский
Citations
11
Heliyon, Journal Year: 2024, Volume and Issue: 10(4), P. e25875 - e25875
Published: Feb. 1, 2024
Synthetic antioxidants are known for their efficiency to improve vegetable oil oxidative stability. But owing harmful effects on human health, edible industry is seeking safe and healthy natural antioxidants. The present work was setup with the aim of improving soybean (SO) stability by using saffron (
Language: Английский
Citations
11
Analytica—A Journal of Analytical Chemistry and Chemical Analysis, Journal Year: 2024, Volume and Issue: 5(1), P. 119 - 138
Published: March 5, 2024
This study focuses on evaluating the characteristics of olive oil produced in Taroudant province (southern Morocco), making this first comprehensive focusing from ‘Moroccan Picholine’ cultivar. Our objective was to elucidate distinctive qualities region, providing valuable insights into its potential contributions country’s sector. For purpose, several quality criteria (free fatty acids, moisture content, saponification value, and iodine value), oxidation indices (peroxide specific UV extinction coefficients, oxidizability purity (fatty acids sterol composition) were evaluated. results reveal minor-to-significant variations (p < 0.05) parameters. Specifically, our indicate diverse ranges for free (0.33–3.62 g/100 g), peroxide values (0.85–4.01 mEq O2/kg oil), K232 (1.68 2.73), K270 (0.09–0.34). Furthermore, consistently high levels oleic acid (55.8 73.1%) β-sitosterol (94.2 97%) observed studied samples. These outcomes confirmed through use principal component analysis hierarchical cluster analysis. Likewise, important correlations outlined among Multidimensional analyses not only highlight inherent variations, but also facilitate classification analyzed oils distinct categories. The suggest that exhibits favorable conditions producing high-quality oil.
Language: Английский
Citations
9
Journal of Food Composition and Analysis, Journal Year: 2024, Volume and Issue: 133, P. 106375 - 106375
Published: June 2, 2024
Language: Английский
Citations
9