Relevant bibliographies by topics / Edible Deterioration

Academic literature on the topic 'Edible Deterioration'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Edible Deterioration"

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Flores, Marcos, Victoria Avendaño, Jessica Bravo, Cristian Valdés, Oscar Forero-Doria, Vilma Quitral, Yesica Vilcanqui, and Jaime Ortiz-Viedma. "Edible Oil Parameters during Deterioration Processes." International Journal of Food Science 2021 (September 17, 2021): 1–16. http://dx.doi.org/10.1155/2021/7105170.

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With the continuous increase in research on lipids, technologies and the development of chemical-analytical methods associated with the characterization and monitoring of different processes that involve modifications in edible fats are increasing. The beneficial effect of lipids, especially those essential for the health of the population, is widely known. However, degradation compounds are also produced that eventually have negative effects. In this dual context, the monitoring of the changes suffered by nutritional compounds can be obtained thanks to the development of technologies and analytical methods applied to the study of lipids. The modifications that lipids undergo can be followed by a wide variety of methods, ranging from the basic ones associated with simple chemical titrations to the more complex ones associated with sophisticated laboratory equipment. These determinations involve chemical and/or physical quantification of lipids to know an initial condition on the major and minor components. In addition to technologies that allow monitoring during more complex processes such as thermal deterioration, in multiple conditions depending on the objective of the study, this review could benefit a comprehensive understanding of lipid deterioration for future developments and research in the study of fats and oils for human consumption.
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USUKI, Riichiro. "Thermal oxidative deterioration of edible oils." NIPPON SHOKUHIN KOGYO GAKKAISHI 34, no. 11 (1987): 771–78. http://dx.doi.org/10.3136/nskkk1962.34.11_771.

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Chemat, F., I. Grondin, A. Shum Cheong Sing, and J. Smadja. "Deterioration of edible oils during food processing by ultrasound." Ultrasonics Sonochemistry 11, no. 1 (January 2004): 13–15. http://dx.doi.org/10.1016/s1350-4177(03)00127-5.

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TOTANI, Nagao. "Thermal Deterioration of Edible Oil Used in Food Manufacturing Companies." Oleoscience 6, no. 10 (2006): 493–500. http://dx.doi.org/10.5650/oleoscience.6.493.

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Warkoyo, Warkoyo, Budi Rahardjo, Djagal Wiseso Marseno, and Joko Nugroho Wahyu Karyadi. "KINETIKA PERTUMBUHAN MIKROBIA DAN KEMUNDURAN MUTU BAKSO BERPELAPIS EDIBLE AKTIF BERBASIS PATI KIMPUL (Xanthosoma sagittifolium) PADA BERBAGAI KETEBALAN." Jurnal Agritech 35, no. 04 (November 25, 2015): 456. http://dx.doi.org/10.22146/agritech.9330.

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Quality deterioration of food material with active edible coated depends on product properties, environment andproperties of coating. Properties of coating are influenced by the type and amount of the basic constituent materials, plasticizers, and active coating ingredient. The objective of this research was to determine the kinetics of microbial growth, and quality deterioration of X. sagittifolium starch-based coated meatball with various thicknesses. The treatments tested in this study were thickness of edible coatings (0.43; 0.48; 0.53; 0.58 mm). Observation parameterswere the number of microbes (total microbial, and Pseudomonas aeruginosa), protein content, TVB-N, water losses, and texture. The results showed that active edible coatings thickness significantly affected of microbes number, and TVB-N, but did not affect protein content, water losses, and meatball texture. Microbial growth (TPC and P. aeruginosa)changed exponentially with the rate of increase of 0.049 to 0.055 per hour for TPC and from 0.071 to 0.075 per hour for P. aeruginosa or 0.026 per mm.hour times the thickness. TVB-N content changed linearly with the rate of increase of 0.132 to 0.153 mg/100g.hour or 0.206 mg/100g.mm.hour times the thickness. X. sagittifolium starch-based active edible coating with potassium sorbate as active ingredient and 0.43 mm coating thickness could prolong meatball shelf life up to 4 times longer than control.Keywords: Thickness of active edible coating, kinetics of quality deterioration ABSTRAKKemunduran mutu bahan pangan yang terlapisi pelapis edible aktif tergantung kepada sifat produk, kondisi lingkungan, dan karakter pelapis. Karakter pelapis dipengaruhi oleh jenis dan jumlah dari bahan dasar penyusun, plasticizer, dan bahan aktif yang digunakan. Tujuan penelitian ini adalah untuk menentukan kinetika pertumbuhan mikrobia, dankemunduran mutu bakso terlapisi edible aktif berbasis pati umbi kimpul (X. sagittifolium) dengan berbagai ketebalan. Perlakuan dalam penelitian ini adalah ketebalan pelapis edible yang berbeda (0,43; 0,48; 0,53; 0,58 mm). Parameter pengamatan meliputi jumlah mikrobia (total mikrobia dan Pseudomonas aeruginosa), kadar protein, TVB-N, susut bobot, dan tekstur. Hasil penelitian menunjukkan bahwa ketebalan pelapis edible aktif berpengaruh nyata terhadap populasi mikrobia, dan TVB-N, serta berpengaruh tidak nyata terhadap kadar protein, susut bobot, dan tekstur bakso. Pertumbuhan mikrobia (TPC dan P. aeruginosa) berubah secara eksponensial dengan laju peningkatan sebesar 0,049-0,055 per jam untuk TPC, dan 0,071-0,075 per jam untuk P. aeruginosa atau sebesar 0,026 per mm.jam kali ketebalan. Kadar TVB-N bakso berubah secara linier dengan laju peningkatan sebesar 0,132-0,153 mg/100g.jam atau sebesar 0,206 mg/100g.mm.jam kali ketebalan. Pelapis edible aktif berbasis pati X. sagittifolium yang diinkorporasi kalium sorbat dengan tebal 0,43 mm dapat meningkatkan umur simpan bakso sampai 4 kali lebih lama dibandingkan bakso tanpa pelapis.Kata kunci: Ketebalan pelapis edible aktif, kinetika kemunduran mutu
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Pedreiro, Sónia, Artur Figueirinha, Ana Sanches Silva, and Fernando Ramos. "Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application." Coatings 11, no. 11 (November 15, 2021): 1393. http://dx.doi.org/10.3390/coatings11111393.

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Edible films and coatings allow preserving fresh and processed food, maintaining quality, preventing microbial contamination and/or oxidation reactions and increasing the shelf life of food products. The structural matrix of edible films and coatings is mainly constituted by proteins, lipids or polysaccharides. However, it is possible to increase the bioactive potential of these polymeric matrices by adding phenolic compounds obtained from plant extracts. Phenolic compounds are known to possess several biological properties such as antioxidant and antimicrobial properties. Incorporating phenolic compounds enriched plant extracts in edible films and coatings contribute to preventing food spoilage/deterioration and the extension of shelf life. This review is focused on edible films and coatings based on gums and starch. Special attention is given to bioactive edible films and coatings incorporating plant extracts enriched in phenolic compounds.
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SUZUKI, Toshihisa, Riichiro USUKI, and Takashi KANEDA. "The Role of Carotenoids in the Oxidative Deterioration of Edible Oils." Journal of Japan Oil Chemists' Society 38, no. 6 (1989): 486–91. http://dx.doi.org/10.5650/jos1956.38.486.

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Zhong, Yuanyuan, Shuting Dong, Yuan Cui, Xiaobo Dong, Huaide Xu, and Mei Li. "Recent Advances in Postharvest Irradiation Preservation Technology of Edible Fungi: A Review." Foods 12, no. 1 (December 25, 2022): 103. http://dx.doi.org/10.3390/foods12010103.

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Edible fungi have high edible, medicinal and economic value. Rapid development of the edible fungi industry can meet people’s consumption demands. However, due to lack of suitable preservation technology after harvest, edible fungi are susceptible to mechanical damage, microbial infection, and discoloration, which could affect the quality and shelf life of fresh edible fungi. Many techniques have been developed to extend the postharvest storage time of fresh edible fungi and irradiation technology has been proven to be one of the potential technologies. This review summarizes the internal and external factors affecting the postharvest quality deterioration of edible fungi, introduces the types of irradiation preservation technology and describes comprehensive advances in the effects of irradiation on shelf life, microbiology, organoleptic qualities, nutritional qualities (proteins, fats, sugars and vitamins) and enzymatic activities of edible fungi from different regions and of different species worldwide. This review uncovers that the postharvest quality decay of edible fungi is a complex process. The irradiation preservation of edible fungi is affected not only by the edible fungus itself and the storage environment but also by the radiation type, radiation dose and radiation source conditions. Future studies need to consider the combined application of irradiation and other novel technologies to further improve the preservation effect of edible fungi, in particular in the area of irradiation’s influence on the flavor of edible fungus.
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Memete, Adriana Ramona, Alin Cristian Teusdea, Adrian Vasile Timar, Adrian Nicolae Vuscan, Olimpia Smaranda Mintaș, Simona Cavalu, and Simona Ioana Vicas. "Effects of Different Edible Coatings on the Shelf Life of Fresh Black Mulberry Fruits (Morus nigra L.)." Agriculture 12, no. 7 (July 21, 2022): 1068. http://dx.doi.org/10.3390/agriculture12071068.

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The aim of this study was to evaluate the effects of edible coatings based on gelatine, oils (sunflower and coconut) and beeswax on the physicochemical properties, bioactive compounds (total phenols and monomeric anthocyanin content), antioxidant capacity (DPPH and FRAP assays were used) and sensorial attributes of mulberry fruits during a period of storage (0, 2, 5 and 8 days) at 4 °C. The results showed that, in all samples treated with edible films, the degree of firmness was higher and the deterioration weaker compared to the control at day 8 of storage. Edible coatings significantly reduced the rate of deterioration, in terms of total phenolics and anthocyanins, in mulberry fruits over time, and the gelatine-coated mulberry samples (G_Mn) exhibited the best results. In terms of the antioxidant capacity of the coated mulberry, after 5 and 8 days of storage, only the G_Mn samples maintained significantly high DPPH radical scavenging and FRAP values compared to control. Coating improved the sensorial attributes of the mulberry during storage, and gelatine-coated fruits recorded the highest score, followed by layer-by-layer samples (O+W_G_Mn). All edible coatings used to cover black mulberry in this study extended the shelf life of the fruits, while maintaining high levels of bioactive compounds and, consequently, high antioxidant capacity, along with improved sensory qualities, during cold storage.
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USUKI, Riichiro. "Estimation of oxidative deterioration of edible oils by measurement of ultraweak chemiluminescence." NIPPON SHOKUHIN KOGYO GAKKAISHI 32, no. 1 (1985): 74–81. http://dx.doi.org/10.3136/nskkk1962.32.74.

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Dissertations / Theses on the topic "Edible Deterioration"

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Midson, Kerri. "Comparative deterioration of frying oil due to different heat exchangers /." [St. Lucia, Qld.], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe17848.pdf.

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Cash, Gregory Anthony. "Studies of the oxidation and stabilisation of vegetable oils and model compounds." Thesis, Queensland University of Technology, 1986. https://eprints.qut.edu.au/35985/1/35985_Cash_1986.pdf.

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This thesis describes the use of a novel chemiluminescence (CL) technique to deter·mine the extent of oxidation and stability in both model compounds and vegetable oils. As it is the presence of hydroperoxides in vegetable oils that leads to theirdeterioration, the hydroperoxides of methyl linoleate (MU were used as model compounds in a CL study of hydroperoxide decomposition in nitrogen, both in the bulk and on active substrates. The largest signals and the fastest decays occurred on neutral alumina. The results indicate induced decomposition via a bimolecular initiation of hydroperoxides adsorbed on adjacent active sites. The majority of these hydroperoxides are vertical to the surface, being bound to the alumina through the ester group only. A relationship was found between hydroperoxide concentr·ation and initial intensity when the methyl linoleate hydroperoxide was adsorbed on neutral alumina. Solutions of natural and arti-ficial antioxidants in ML were studied. Some solutions gave changes in kinetics. These changes suggest that the antioxidant itself may contribute to the CL. The method of inhibitors was used to find the rate of initiation and hydroperoxide level in ML at 80c:>C. The spectral distribution of CL was determined for model compounds, antioxidants and vegetable oils. In the presence of antioxidants ther-e was a shift towar-d the r-ed end of the spectr-um. In model compounds, the CL was most likely due to an excited triplet state ketone and this is consistent with the mechanism for- ter·mination of alkyl peroxy r-adicals. The techniques developed for the model compounds were extended to the mor-e complex vegetable oils. Unrefined and deliberately damaged vegetable oils were studied at 80c:>C on neutral alumina. CL examination of these oils in nitr-ogen was able to distinguish between some damaged and undamaged oils. Conjugated diene levels did not correlate well with CL results. 0<-tocopherol and a-carotene were found to be chemiluminescent on alumina and their presence in unr·efined oil may inter·fer·e with CL assessment. The method of inhibitors, when applied to a vegetable oil sample, permitted the determination of both hydroperoxide concentration and the level of natural antioxidant alr-eady present in the oil. ii
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Lazarick, Kelsey. "Cause of color component formation in oils during frying." Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, c2012, 2012. http://hdl.handle.net/10133/3303.

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Color formation in oils during frying is one of the most noticeable degradation reactions that occur in the frying oil. Degradation reactions cause formation of products that positively and negatively impact the nutritional and sensory qualities of both the food being fried and the frying oil. The origins of these pigment forming reactions in the oil and the factors affecting these reactions are not well understood. Assessments of the mechanisms, the components involved and external conditions affecting oil darkening were conducted. The effect of basic food ingredients, commercially sold and laboratory formulated breading and battering, preformed lipid hydroperoxides and phospholipids on color formation and oil degradation of the frying oil were investigated. Protein products, specifically whey protein, caused both the fastest darkening and thermo-oxidative deterioration of the frying oil. This breakdown was aided further through the addition of minor food materials such as glucose and amino acids as well as lipid hydroperoxides in concentrations greater than 5 % of the frying oil. Nonenzymatic browning is the main reaction causing color formation in the frying oil and utilizes carbonyls from the food product such as starches, sugars and lipid oxidation products as starting materials alongside amino groups from proteins and amino acids. Breading ingredients contributed to oil color formation due to particles from the food crust breaking off into the frying oil to further accelerate browning reactions. Increasing the temperature of the frying oil provided additional stimulus for color forming and thermo-oxidative reactions to progress at a faster rate.
xv, 184 leaves : ill. ; 29 cm
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Aladedunye, Adekunle Felix. "Inhibiting thermo-oxidative degradation of oils during frying." Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, 2011, 2011. http://hdl.handle.net/10133/3257.

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The present study sought for practical ways to improve the frying performance of oils without compromising the availability of the essential fatty acids and nutraceuticals. To this end, the influence of temperature, oxygen concentrations, and compositions of minor components on frying performance was investigated. A novel frying protocol, utilizing carbon dioxide blanketing, was developed and found to significantly improve the performance of the frying oil. Optimizing both the amounts and the compositions of endogenous minor components also improved the performance of the frying oil. Twenty one novel antioxidants were synthesized and evaluated under frying and storage conditions. Antioxidant formulations consisting of a combination of endogenous and synthesized antioxidants were developed and tested in an institutional frying operation. A rapid and effective frying test was developed to assess the frying performance of oils and applied antioxidants. Furthermore, a novel procedure for direct hydroxynonenal analysis in frying oil was developed.
xx, 249 leaves; 29 cm
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Cole, Frank Arthur. "Bread staling: effects of fats, surfactants, storage time and storage temperature, and the interaction between these factors." 1985. http://hdl.handle.net/2097/27418.

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Padayachee, Theresa. "Quality of deep fried chip cooking oil at fast food outlets in the South Central Operational Entity within Ethekwini Municipality." Thesis, 2006. http://hdl.handle.net/10413/7619.

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The demand for deep fried chips by public and the number of people entering the fast food industry in the form of fast food outlets has increased tremendously. Frying oils are very expensive and are the most important ingredient used in the preparation of fried foods. Due to high oil costs and lack of knowledge, frying oils are used to their maximum. This has resulted in the abuse of deep fried chip cooking oils. The overall quality of the deep fried chip cooking oil used in the South Central Operational Entity of the eThekwini Municipality is not known but abused cooking oils have been identified by Environmental Health Practitioners (EHP's) during routine inspections of fast food outlets. Considering all of the above, the objectives of the proposed research were: (l) Determine the overall prevalence of the use of abused deep fried chip cooking oils at fast food outlets in the South Central Operational Entity of the eThekwini Municipality. (2) Determine in which supervision areas in the South Central Operational Entity the use of abused cooking oil is most prevalent. (3) Determine current/reported practices in preserving the quality of chip oil. (4) Make appropriate recommendations to owner/managers of the fast food outlets and to Environmental Health Practitioners. The study design was observational utilizing a Rapid Epidemiological Assessment (REA) technique, with both a descriptive and analytical component. All fast food outlets making deep fried chips in the South Central Operational Entity registered with the eThekwini Health Department at the time of the study were included in the study population. The Lot Quality Assurance Sampling (LQAS) method was used to determine the overall prevalence of the use of abused oil and to determine supervision areas reached the predetermined service target. A total of 100 fast food outlets were sampled. An oil sample from each fast food outlet, which was taken and sent to a laboratory where an Oxifrit Test was done on every oil sample taken. The Oxifrit Test was the benchmark in this study. EHP's of eThekwini Municipality collected further data by means of an observational checklist and a closed-ended questionnaire, which aimed to establish cooking oil preservation practices. The study revealed that 60 of the outlets had oil that was acceptable whereas 40 had oil that was unacceptable (abused oil). In the multivariate analysis the only factors significantly associated with abused oil were the condition of the fryer and frequency of oil change. Supervision Areas 6, and 4 had more abused deep fried chip cooking oil than average in the South Central Operational Entity. For further prioritization, Supervision Areas 6 and 4 fell below the decision rule for majority of acceptable oil preservation practices, thus Supervision Areas 6 and 4 will be targeted for intervention. Intervention will include education, monitoring and ultimately enforcing the law by EHP's to ensure safe use of deep fried chip cooking oil in the South Central Operational Entity within eThekwini Municipality.
Thesis (M.P.H.)-University of KwaZulu-Natal, 2006.
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Books on the topic "Edible Deterioration"

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MacMahon, Shaun. Processing contaminants in edible oils: MCPD and glycidyl esters. Urbana, Illinois: AOCS Press, 2014.

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Lipid oxidation: Challenges in food systems. Urbana, Illinois: AOCS Press, 2013.

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World Health Organization (WHO). Toxic oil syndrome and eosinophilia-myalgia syndrome: Clinical aspects : report of a workshop, Stony Brook, New York 27-29 October, 1992. Copenhagen: World Health Organization, Regional Office for Europe, 1993.

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Ignacy, Duda, ed. Prace z zakresu fizyki i chemii. Kraków: Akademia Ekonomiczna w Krakowie, 1993.

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Book chapters on the topic "Edible Deterioration"

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KOCHHAR, S. P. "DETERIORATION OF EDIBLE OILS, FATS AND FOODSTUFFS." In Atmospheric Oxidation and Antioxidants, 71–139. Elsevier, 1993. http://dx.doi.org/10.1016/b978-0-444-89616-2.50006-9.

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MORALES-OLÁN,, Gema, and Pedro MORENO-ZARATE. "Envases activos." In Handbook Tecnologías Emergentes Aplicadas en Alimentos, 23–25. ECORFAN, 2022. http://dx.doi.org/10.35429/h.2022.1.23.35.

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Active packaging is a new generation of packaging that, unlike traditional packaging, allows the preservation of food, not only contains it. Active packaging interacts with the food and the environment and, through different mechanisms, prevents its deterioration. These packages contain substances such as oxides, acids, alcohols, peptides, polyphenols, polysaccharides and fatty acids that can absorb or emit gases, regulate humidity, maintain temperature and act as antioxidants and antimicrobials. Within this group of container, smart packaging and edible coatings can be included. The smart packaging contains sensors that provide information on the presence or absence of a substance and others reflect the temperature, freshness and maturation of the food. The coatings, for their part, act as a barrier to gases and can integrate antioxidant and antimicrobial substances that prevent food deterioration. The purpose of this chapter is to provide a general description of active packaging, briefly explaining the different systems under which they work, the substances and the principles on which they are based, their applications, advantages and disadvantages.
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Conference papers on the topic "Edible Deterioration"

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Raju, Gagan, Soumyabrata Banik, Sindhoora Kaniyala Melanthota, Yana Baycerova, Yury Kistenev, and Nirmal Mazumder. "Machine learning approach to study the effect of oxidation in edible almond oils using combined spectroscopy and principal component analysis." In Frontiers in Optics. Washington, D.C.: Optica Publishing Group, 2022. http://dx.doi.org/10.1364/fio.2022.jw4a.13.

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Oxidative deterioration of edible oils makes it unfit for consumption and poses several serious health hazards on mankind. Present study employs PCA based machine learning along with spectroscopy to investigate the effect of oxidation on edible oils.
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Urizar, Anibal. "Palm oil basic steps to process this oil." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dglu5386.

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Palm oil is the edible oil that is most produced worldwide, being led by Indonesia and followed by Malaysia.Crude palm oil is rich in minority components that give it unique nutritional properties, the most important are tocopherols, tocotrienols and carotenoids; it typically has a low content of phospholipids and metals, but a high content of free fatty acids, in a range between 3 and 6%, having values close to 8% in rainy seasons, when the fruits overripe, increasing this value. Although palm oil typically has low metal content, it is important to pay attention to the Fe and Cu content.The deterioration of bleachability index (DOBI) is a good indicator to assess the quality of crude palm oil and will give us an idea of how easy or difficult it will be to refine it.Other important aspects regarding the quality of crude palm oil that also must be considered and affect the refining process are mistreatment while handling the fruit, storage, transportation, etc.Palm oil is generally refined by the physical process, which is preferred over the chemical process.Physical refining is a process in which phospholipids and metals (Fe and Cu) are attacked in two ways: the first, the most popular, is dry pretreatment with acid followed by bleaching step using neutral or acid bleaching earths; the second way is the wet pretreatment adding the acid and separating the chelates by centrifugation with wash water.The subsequent process is deodorization or physical refining in which the fatty acids and color compounds are separated from the oil, under controlled temperature and vacuum conditions.This presentation wants to show you how these processes are carried out with industrial data and how this oil goes from crude grade to food grade, complying with the necessary quality standards.
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Durand, Erwann, Nastassia Kaugarenia, Nathalie Barouh, Pierre Villeneuve, and Romain Kapel. "Antioxidant chelating peptides production from Rapeseed meal proteins proteolysis." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/whcd7145.

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The oxidative chemical degradation produced by reactive species (free radicals, oxygen, etc.) is responsible for the deterioration of most of the formulated products. One of the main properties of an antioxidant lies in its capacity to limit the chemical propagation of oxidation by reducing free radicals. Another strategy to prevent oxidation is binding transition metals, since they are ubiquitous and deeply involved in the initiation and propagation of lipids oxidation. Naturally occurring phospholipids, polyphenols, proteins, or peptides that can bind metal ions could be more valued than synthetic molecules, for human wellbeing, but also to align with consumer preferences. Yet, EDTA salts and sodium citrate remain the most common metal chelators in foods. In this study, we went to investigate a strategy to develop naturally produced antioxidants peptides from edible plant biomass, such as rapeseed. Several enzymatic hydrolyses of total rapeseed protein isolate with various proteases have been performed, and the produced peptides were screened for their antioxidant capacity. Peptides generated with Prolyve® allowed for particularly high Fe2+ chelation capacity (EC50 = 247 ± 27 µg). Accordingly, the enzymatic processing step with Prolyve® was modeled and optimized to minimize reaction costs and maximize peptide recovery. Then, lipid oxidation was studied in the presence or in the absence of chelating peptides, in micellar, bulk, and oil-in-water emulsion systems, and compared with EDTA salts and sodium citrate. Results clearly emphasized a very interesting potential from the peptides sample to prevent lipid oxidation by chelation of transition metals in emulsified models.This result is particularly important to develop the potential of applications of rapeseed meal in various food formulations. In addition, this study emphasized an approach aiming at developing food chelator peptides from plant proteins, having multifunctional properties, and through sustainable processing.
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