Journal articles: 'Edible Oxidation'

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Sondari, Dewi, Evi Triwulandari, Muhammad Ghozali, Yulianti Sampora, Imad Iltizam, and Nanang Masruchin. "THE EFFECT OF OXIDATION ON SAGO STARCH AND ITS APPLICATION AS EDIBLE FILM." Jurnal Sains Materi Indonesia 20, no. 1 (October 30, 2018): 1. http://dx.doi.org/10.17146/jsmi.2018.20.1.5388.

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THE EFFECT OF OXIDATION ON SAGO STARCH AND ITS APPLICATION AS EDIBLE FILM. The oxidation reaction with hydrogen peroxide in sago starch can influence the proximate test value, physicochemical properties and edible film properties. The hydrogen peroxide formula for starch modifica- tion is 1, 2, 3 and 4%. The presence of hydrogen peroxide increases the physicochemical properties of sago starch so that the quality of modified sago starch is better than pure sago starch. Glycerol is used to improve film flexibility in the manufacture of edible coatings. The characterization of edible film includes water content, contact angle and elongation. Edible film from modified sago starch shows lower water content compared to pure sago starch films. The oxidation effect of H2O2 on edible film results in changes in the hydrophilic properties including the contact angle. Edible film of pure sago starch shows a lower contact angle value. The hydrophilic nature of edible film decreases in the presence of hydrogen peroxide. The high hydrophobicity of the modified sago starch film is caused by the role of carboxyl groups in the starch molecule chain.

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Osheter, Tatiana, Salvatore Campisi-Pinto, Maysa T. Resende, Charles Linder, and Zeev Wiesman. "1H LF-NMR Self-Diffusion Measurements for Rapid Monitoring of an Edible Oil’s Food Quality with Respect to Its Oxidation Status." Molecules 27, no. 18 (September 16, 2022): 6064. http://dx.doi.org/10.3390/molecules27186064.

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The food quality of edible oils is dependent on basic chemical and structural changes that can occur by oxidation during preparation and storage. A rapid and efficient analytical method of the different steps of oil oxidation is described using a time-domain nuclear magnetic resonance (TD-NMR) sensor for measuring signals related to the chemical and physical properties of the oil. The degree of thermal oxidation of edible oils at 80 °C was measured by the conventional methodologies of peroxide and aldehyde analysis. Intact non-modified samples of the same oils were more rapidly analyzed for oxidation using a TD-NMR sensor for 2D T1-T2 and self-diffusion (D) measurements. A good linear correlation between the D values and the conventional chemical analysis was achieved, with the highest correlation of R2 = 0.8536 for the D vs. the aldehyde concentrations during the thermal oxidation of poly-unsaturated linseed oils, the oil most susceptible to oxidation. A good correlation between the D and aldehyde levels was also achieved for all the other oils. The possibility to simplify and minimize the time of oxidative analysis using the TD NMR sensors D values is discussed as an indicator of the oil’s oxidation quality, as a rapid and accurate methodology for the oil industry.

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Li, Shuo, Min Fan, Shanggui Deng, and Ningping Tao. "Characterization and Application in Packaging Grease of Gelatin–Sodium Alginate Edible Films Cross-Linked by Pullulan." Polymers 14, no. 15 (August 5, 2022): 3199. http://dx.doi.org/10.3390/polym14153199.

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Gelatin–sodium alginate-based edible films cross-linked with pullulan were prepared using the solution casting method. FTIR spectroscopy demonstrated the existence of hydrogen bonding interactions between the components, and scanning electron microscopy observed the component of the films, revealing electrostatic interactions and thus explaining the differences in the properties of the blend films. The best mechanical properties and oxygen barrier occurred at a 1:1 percentage of pullulan to gelatin (GP11) with sodium alginate dosing for modification. Furthermore, GP11 demonstrated the best thermodynamic properties by DSC analysis, the highest UV barrier (94.13%) and the best oxidation resistance in DPPH tests. The results of storage experiments using modified edible films encapsulated in fresh fish liver oil showed that GP11 retarded grease oxidation by inhibiting the rise in peroxide and anisidine values, while inappropriate amounts of pullulan had a pro-oxidative effect on grease. The correlation between oil oxidation and material properties was investigated, and water solubility and apparent color characteristics were also assessed.

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Kwon, Chang Woo, Kyung-Min Park, Jeong Woong Park, JaeHwan Lee, Seung Jun Choi, and Pahn-Shick Chang. "Rapid and Sensitive Determination of Lipid Oxidation Using the Reagent Kit Based on Spectrophotometry (FOODLABfatSystem)." Journal of Chemistry 2016 (2016): 1–6. http://dx.doi.org/10.1155/2016/1468743.

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The reliability and availability of FOODLABfatsystem for determining acid value (AV) and peroxide value (POV) were assessed during the hydrolytic rancidification and lipid oxidation of edible oils. This reagent kit based on spectrophotometry was compared to the official methods (ISO 660 and 3960 protocols) based on manual titration employing the standard mixture for the simulated oxidation models and edible oils during the thermally induced oxidation at 180°C. The linear regression line of standard mixture and the significant difference of thermally oxidized time course study determined between them showed high correlations (R2=0.998andp<0.05) in both AVs and POVs. Considering ISO protocols with a probability of human error in manual titration, the rapidness and simplicity of the reagent kit based on spectrophotometry make it a promising alternative to monitor the lipid oxidation of edible oils and lipid-containing foods.

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HAMAMOTO, Takeyuki, and Iwao SUGIMOTO. "Deodorization and Oxidation Stability of Edible Oil." Journal of Japan Oil Chemists' Society 48, no. 10 (1999): 1123–31. http://dx.doi.org/10.5650/jos1996.48.1123.

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Choe, Eunok, and David B. Min. "Mechanisms and Factors for Edible Oil Oxidation." Comprehensive Reviews in Food Science and Food Safety 5, no. 4 (September 2006): 169–86. http://dx.doi.org/10.1111/j.1541-4337.2006.00009.x.

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Li, Jinwei, Xuyuan Sun, and Yuanfa Liu. "Analysis and Detection of Edible Oil Oxidation." Lipid Technology 28, no. 8-9 (September 2016): 145–48. http://dx.doi.org/10.1002/lite.201600042.

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Takamura, Hitoshi, Noriko Hyakumoto, Naoko Endo, Teruyoshi Matoba, and Tamako Nishiike. "Determination of Lipid Oxidation in Edible Oils by near Infrared Spectroscopy." Journal of Near Infrared Spectroscopy 3, no. 4 (October 1995): 219–25. http://dx.doi.org/10.1255/jnirs.72.

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The relationship between near infrared (NIR) second derivative spectra and lipid oxidation was investigated to develop a method for the determination of lipid oxidation in edible oils by NIR spectroscopy, using peroxide value ( POV) as the index of oxidation. Although several absorption peaks were found in the difference second derivative spectra of oxidised edible oils, the intensity of the peak at 2084 nm only was highly correlated to POV. In the spectra of purified hydroperoxides of methyl oleate and methyl linoleate, the intensity of the peak at 2084 nm was also highly correlated with POV, which demonstrates that the absorption is due to hydroperoxide. In addition, this peak shifted and weakened after reduction of hydroperoxide to hydroxide, which shows the absorption is specific for the hydroperoxyl group. These results suggest that 2084 nm is the key wavelength for lipid peroxide and can be used for the determination of lipid oxidation in edible oils.

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Penjumras, Patpen, Russly Abdul Rahman, and Rarinthorn Thammakulkrajang. "Migration Study of Antioxidant in Durian Rind Cellulose Reinforced Poly(Lactic Acid)(PLA) Biocomposites and its Effect on Oxidative Stability of Edible Oil." Solid State Phenomena 278 (July 2018): 89–95. http://dx.doi.org/10.4028/www.scientific.net/ssp.278.89.

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The migration of antioxidants including α-tocopherol (AT) and butylated hydroxytoluene (BHT) from durian rind cellulose reinforced poly (lactic acid) (PLA) biocomposites into 95% ethanol and its effect on stability of edible oil were investigated. The biocomposites materials containing 5% w/w antioxidant were compounded using Brabender internal mixer followed by hot press machine and were then placed in contact with 95% ethanol at 27°C and 37°C. Released antioxidants were measured by UV-spectroscopy for 45 days. The material containing BHT generated the faster release than α-tocopherol. Both of antioxidants released at 37°C faster than 27°C. The faster release of antioxidant from each condition resulting inhibition of lipid oxidation. Oxidative stability of edible oil was investigated by monitoring of peroxide value (PV) of edible oil. The result was found that edible oil contact with biocompotises containing BHT showed lower PV compared to α-tocopherol during storage. Therefore, it can be summarized that BHT is suitable antioxidant to be used in active packaging application for edible oil.

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ESTININGTYAS, HENY RATRI, KAWIJI KAWIJI, and GODRAS JATI MANUHARA. "The application of maizena-edible film with addition of ginger extract as natural antioxidant in cow sausage coating." Biofarmasi Journal of Natural Product Biochemistry 10, no. 1 (February 6, 2012): 7–16. http://dx.doi.org/10.13057/biofar/f100102.

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Estiningtyas HR, Kawiji, Manuhara GJ. 2012. The application of maizena-edible film with addition of ginger extract as natural antioxidant in cow sausage coating. Biofarmasi 10: 7-16. The addition of ginger extract containing natural antioxidants into the edible coating sausage is expected to reduce the oxidative deterioration of lipid in sausage. The objectives of this study were to determine the concentration of ginger extract addition to edible coating sausage, to determine the effect of ginger extract addition to edible coating on the level of lipid damage in sausage during storage, and to determine the physical and mechanical characteristics of edible film which most preferred by panelists compared with control. This study consisted of five main stages, i.e. the preparation of ginger extract, making edible film solution, the application of edible film, the edible film application as sausage coating, the characterization of edible film. This study used a random complete design with two replications of making edible film for each treatment of ginger extract concentration and two replications of characteristic test of edible film. The obtained data were analyzed for variant, if there was difference then it was continued to be analyzed with Duncan's Multiple Range Test at 0.05 of significance level. Based on the test results conducted on the application of edible coating sausage (organoleptic test, loss weight test, and lipid oxidation test), it was determined that the best treatment was the addition of 10% ginger extract on edible coating sausage. The edible film with 10% ginger extract addition was selected for the physical and mechanical characteristics test. When it was compared with control (without the addition of ginger extract), the results showed no significant difference for all parameters, except the solubility test. The solubility of edible film with the addition of ginger extract was higher than control.

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Caballero, Eduardo, Daniela Bernal, and Jeniffer Wilckens. "Edible coatings and lipid oxidation data in walnuts." Data in Brief 38 (October 2021): 107295. http://dx.doi.org/10.1016/j.dib.2021.107295.

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Fadda, Angela, Daniele Sanna, El Hassan Sakar, Said Gharby, Maurizio Mulas, Silvia Medda, Nese Sahin Yesilcubuk, et al. "Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils." Sustainability 14, no. 2 (January 12, 2022): 849. http://dx.doi.org/10.3390/su14020849.

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To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.

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Hu, Yinzhou, Guoliang Yang, Weisu Huang, Shiyun Lai, Yiping Ren, Baifen Huang, Liangxiao Zhang, Peiwu Li, and Baiyi Lu. "Development and validation of a gas chromatography-mass spectrometry method for determination of sterol oxidation products in edible oils." RSC Advances 5, no. 51 (2015): 41259–68. http://dx.doi.org/10.1039/c5ra02795k.

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An efficient GC-MS method for determination of sterol oxidation product profiles in edible oils was established by combination with optimized silylation, and validated using the standards of sitosterol oxidation products.

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Xu, Lirong, Xiuzhu Yu, Lei Liu, Mengjun Li, and Rui Zhang. "A rapid method for evaluating the edible oil oxidative stability during ambient storage by FTIR spectroscopy using a mesh cell." Analytical Methods 8, no. 25 (2016): 5117–22. http://dx.doi.org/10.1039/c6ay01511e.

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15

Sans, R. Guillén, Yépez Pérez, F. Heredia Mira, and M. Guzmán Chozas. "Chromatic parameters and oxidation indices for edible vegetable oils submitted to thermal oxidation." Journal of the Science of Food and Agriculture 54, no. 4 (1991): 619–33. http://dx.doi.org/10.1002/jsfa.2740540413.

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TERAO, Junji. "Oxidation of Edible Oil and Its Prevention. Recent Topics." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 43, no. 7 (1996): 775–79. http://dx.doi.org/10.3136/nskkk.43.775.

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Lee, Keunsoo, Kyongsoo Lee, Vincent Lau, Kyeong Shin, and Byeong-Kwon Ju. "SWNT Sensors for Monitoring the Oxidation of Edible Oils." Journal of Sensor Science and Technology 22, no. 4 (July 31, 2013): 239–43. http://dx.doi.org/10.5369/jsst.2013.22.4.239.

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Khan, M. Nasiruddin, Anila Sarwar, and M. Farooq Wahab. "Chemometric assessment of thermal oxidation of some edible oils." Journal of Thermal Analysis and Calorimetry 102, no. 1 (February 18, 2010): 369–74. http://dx.doi.org/10.1007/s10973-010-0703-2.

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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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NYKTER, M., H.-R. KYMÄLÄINEN, and F. GATES. "Quality characteristics of edible linseed oil." Agricultural and Food Science 15, no. 4 (December 4, 2008): 402. http://dx.doi.org/10.2137/145960606780061443.

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In this review the quality properties of linseed oil for food uses are discussed as well as factors affecting this quality. Linseed oil has a favourable fatty acid composition with a high linolenic acid content. Linseed oil contains nearly 60% á-linolenic acid, compared with 25% for plant oils generally. The content of linolenic acid and omega-3 fatty acids is reported to be high in linseed grown in northern latitudes. The composition of fatty acids, especially unsaturated fatty acids, reported in different studies varies considerably for linseed oil. This variation depends mainly on differences in the examined varieties and industrial processing treatments. The fatty acid composition leads also to some problems, rancidity probably being the most challenging. Some information has been published concerning oxidation and taste, whereas only a few studies have focused on colour or microbiological quality. Rancidity negatively affects the taste and odour of the oil. There are available a few studies on effects of storage on composition of linseed oil. In general, storage and heat promote auto-oxidation of fats, as well as decrease the amounts of tocopherols and vitamin E in linseed oil. Several methods are available to promote the quality of the oil, including agronomic methods and methods of breeding as well as chemical, biotechnological and microbiological methods. Time of harvesting and weather conditions affect the quality and yield of the oil.;

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Trojáková, L., Z. Réblová, and Z. Pokorný. "Determination of oxidative stability in mixtures of edible oil with nonlipidic substances." Czech Journal of Food Sciences 19, No. 1 (February 7, 2013): 19–23. http://dx.doi.org/10.17221/6569-cjfs.

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The storage of lipid foods is mostly affected by the oxidation of lipid fraction. Dry foods are particularly sensitive because lipids are not protected by hydrated proteins against oxidation. A method suitable for testing dry foods was studied in model mixtures of rapeseed oil with albumin or cellulose. Oxipres apparatus was used, where the course of oxidation is monitored by changes of oxygen pressure. The end of induction period was more evident than in bulk oils as the contact of lipids with oxygen is better. The induction period was longer in mixtures of edible oil with albumin than in mixtures with cellulose. The induction period moderately decreased with increasing oxygen pressure, while the effect of sample weight was nearly negligible. The induction period length was a semilogarithmic function of reaction temperature. Variation coefficients and differences between the duplicates showed good reproducibility; they were lower in mixtures with albumin than in mixtures with cellulose, but both were of the same order as the respective values in bulk oils. At 120°C and 0.5 MPa oxygen, the induction periods could be usually measured within a working day.

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Yanesya, Putri, Betti Janusari, Zenna Azerine Kalista, and Dini Junita. "Analisis Masa Simpan Jenang Labu Siam Berpotensi Sebagai Produk Oleh-Oleh Baru." Jurnal Akademika Baiturrahim Jambi 9, no. 2 (September 7, 2020): 218. http://dx.doi.org/10.36565/jab.v9i2.220.

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Jenang, or what is often called dodol, slab, or gelamai, includes dense, chewy, half-processed products. Jenang, which was innovated from chayote, has a relatively short shelf life, which is only able to survive 3-5 days at room temperature (27ºC). Therefore, a good packaging is needed that can extend the shelf life of one of them is edible coating, which is the packaging of edible materials. Edible coating is one of the efforts that can be done to maintain the quality of a food. The purpose of this study was to determine the quality and estimation of chayote with and without edible jenang based on physical, chemical, and microbiological parameters. In this study using the analysis of water content, peroxide numbers, and total microbes and using the edible dip method. From the research it can be seen that the chayote jenang based on physical quality in edible samples can maintain the water content so that the texture remains elastic compared to without edible until the 15th day. Based on the chemical quality in jenang squash with edible, oxidation only occurred after storage on the 22nd day. Microbiological quality in the conjoined pumpkin jenang coated with edible or without edible was overgrown with a total amount of yeast mold ≥300,000 Cfu / g.

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Sarin, Amit, Rajneesh Arora, N. P. Singh, Rakesh Sarin, and R. K. Malhotra. "Blends of biodiesels synthesized from non-edible and edible oils: Influence on the OS (oxidation stability)." Energy 35, no. 8 (August 2010): 3449–53. http://dx.doi.org/10.1016/j.energy.2010.04.039.

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Nurdiani, R., A. A. Prihanto, M. Firdaus, R. B. Jashinta, M. F. Fadhlurrohman, S. Salsabila, F. Athariq, N. Huda, and R. A. Talib. "Antibacterial and Antioxidant Activities of Edible Film Incorporated with Silver Nanoparticles Synthesized using Rhizophora mucronata Extract." IOP Conference Series: Earth and Environmental Science 1118, no. 1 (December 1, 2022): 012031. http://dx.doi.org/10.1088/1755-1315/1118/1/012031.

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Abstract Edible film is an alternative packaging material to replace plastic. Protecting the product from oxidation processes and microbiological activities is one of its functions. One of the biopolymers used for the base of the edible film is fish gelatine from Pangasius sp. skin. Silver nanoparticles from Rhizophora mucronata were added to increase the edible film’s antioxidant and antibacterial ability. This study aims to determine the effect of silver nanoparticles from Rhizophora mucronata on the edible film‘s antioxidant and antibacterial activity. The method used in the research was the experimental method with five treatments of silver nanoparticles from Rhizophora mucronata concentration (0%, 2%, 4%, 6%, 8%). A statistical approach used was Simplex Lattice Design. Antioxidants and antibacterial (Escherichia coli, Salmonella sp. Staphylococcus aureus) of edible films were analysed. The results showed that the different concentrations of silver nanoparticles from Rhizophora mucronata significantly affected edible films’ antioxidant and antibacterial activity. The antioxidant activities of enriched edible film ranged from 41,085% to 66,815%. Weak antibacterial activities of the edible film were recorded for three bacteria species: Salmonella sp. 0.07mm-0.26mm; Escherichia coli 0.215mm-0.575mm; Staphylococcus aureus 0.33mm-0.44mm. The optimum concentration of silver nanoparticles from Rhizophora mucronata was 5.96%.

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Argüello-García, Elizabeth, Javier Solorza-Feria, J. Rodolfo Rendón-Villalobos, Francisco Rodríguez-González, Alfredo Jiménez-Pérez, and Emmanuel Flores-Huicochea. "Properties of Edible Films Based on Oxidized Starch and Zein." International Journal of Polymer Science 2014 (2014): 1–9. http://dx.doi.org/10.1155/2014/292404.

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The objective of this work was to investigate the effect of zein and film formulation on mechanical and structural properties of native (FNS), and oxidized with 2.5% (FOSA) and 3.5% (FOSB) banana starch. The oxidized starch showed differences from native starch due to the oxidation process, showing a decrease in lipids, proteins, and amylose. The increase of the sodium hypochlorite increased the content of carbonyl and carboxyl groups in the ranges 0.015–0.028% and 0.022–0.031%, respectively. The film obtained from FOSB displayed the highest tensile strength (5.05 MPa) and satisfactory elongation value (27.1%). The zein addition caused a decrease in these mechanical properties, as well as a significant decrease in water vapour permeability (WVP). However, films from FOSA and FOSB showed higher permeability than that of the native starch. The addition of glycerol and the level of oxidation increased the films moisture. Micrographs showed that, during the oxidation process, impurities were largely eliminated from the starch granule, noting more homogeneous structures both in granules and films.

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Moeini, Arash, Parisa Pedram, Ehsan Fattahi, Pierfrancesco Cerruti, and Gabriella Santagata. "Edible Polymers and Secondary Bioactive Compounds for Food Packaging Applications: Antimicrobial, Mechanical, and Gas Barrier Properties." Polymers 14, no. 12 (June 13, 2022): 2395. http://dx.doi.org/10.3390/polym14122395.

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Edible polymers such as polysaccharides, proteins, and lipids are biodegradable and biocompatible materials applied as a thin layer to the surface of food or inside the package. They enhance food quality by prolonging its shelf-life and avoiding the deterioration phenomena caused by oxidation, humidity, and microbial activity. In order to improve the biopolymer performance, antimicrobial agents and plasticizers are also included in the formulation of the main compounds utilized for edible coating packages. Secondary natural compounds (SC) are molecules not essential for growth produced by some plants, fungi, and microorganisms. SC derived from plants and fungi have attracted much attention in the food packaging industry because of their natural antimicrobial and antioxidant activities and their effect on the biofilm’s mechanical properties. The antimicrobial and antioxidant activities inhibit pathogenic microorganism growth and protect food from oxidation. Furthermore, based on the biopolymer and SC used in the formulation, their specific mass ratio, the peculiar physical interaction occurring between their functional groups, and the experimental procedure adopted for edible coating preparation, the final properties as mechanical resistance and gas barrier properties can be opportunely modulated. This review summarizes the investigations on the antimicrobial, mechanical, and barrier properties of the secondary natural compounds employed in edible biopolymer-based systems used for food packaging materials.

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Ahmed, Waqar. "Quality assessment of used edible fats and oils by local vendors of Faisalabad." Pakistan Journal of Agricultural Sciences 58, no. 06 (November 1, 2021): 1859–69. http://dx.doi.org/10.21162/pakjas/21.1200.

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Fats and oils are both economically and scientifically important in food systems and play an important role in nutrition. The principal causes of fat degradation are oxidation and hydrogenation, which have a detrimental impact on quality aspects of oils and fats such as color, texture, flavor, aroma, consistency, and appearance. The current research was conducted to determine the oil degradation factors by collecting fifty samples of fried oils used by street vendors from twenty-five different locations in Faisalabad area in order to assess the quality parameters of locally available fats and oil products. Procured samples underwent physicochemical tests to determine the degree of degradation and oxidation. The parameters analyzed for quality evaluation include free fatty acids (FFA), peroxide value (PV), iodine value (IV), saponification value (SV), viscosity, refractive index (RI), p-anisidine value (p-AV), thiobarbeturic acid value (TBA), specific gravity (SG) and fatty acid profile through gas chromatograph equipped with flame ionization detector. The analyses revealed significant oxidation and degradation in many of the vendor fried fats and oil that were procured. Physicochemical characteristics as well as oxidative stability attributes were deviated from the standard values defined by Codex Alimentarius and Punjab Pure Food Regulations (PPFR). In majority of the samples, the fatty acid profile exhibited increased levels of trans-9-elaidic acid and linolelaidic acid, indicating the presence of trans-fatty acid because of hydrogenation and high-temperature frying of fats and oils. The overall quality of most procured samples was in decline from recommended standards and unsuitable for frying and edible purposes

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Kozlu, Ali, and Yeşim Elmacı. "Aktif Bileşenler ile Zenginleştirilmiş Yenilebilir Film ve Kaplamaların Taze ve İşlem Görmüş Et ve Balık Ürünlerine Uygulanması." Turkish Journal of Agriculture - Food Science and Technology 9, no. 5 (May 26, 2021): 868–77. http://dx.doi.org/10.24925/turjaf.v9i5.868-877.4125.

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Food resources are rapidly depleting due to the increase in world population and ecological problems, nowadays. For this reason, it is very important to protect and improve the durability of foods as well as to produce them. Since meat and fish products are sensitive foods, they can deteriorate very quickly under inappropriate storage conditions. Various quality losses can occur as a result of biochemical and microbiological degradation during storage of fresh or processed meat and fish products. Edible film and coating applications are noted as an interesting approach among packaging methods used to preserve desirable sensory properties of meat and fish products and to delay biological, chemical and microbiological spoilage in these food products. Edible film and coatings are low cost and easy to apply packaging methods that use environmentally friendly and biodegradable materials obtained from natural sources such as protein, lipid or polysaccharide. In addition, edible film and coatings can act as carriers for active ingredients such as antimicrobials, antioxidants and flavorings. Edible film and coatings containing active ingredients are suitable for preservation of meat and fish products. These edible packaging treatments improve the storage time of meat and fish products by preventing moisture loss, retarding microbiological spoilage and restricting the growth of pathogenic microorganisms, slowing the oxidation of lipid, protein and pigment and extending the sensory acceptability of products. In this review, information was given about the applications of edible film and coatings enriched with active ingredients to meat, fish and derived products and the protective effect against microbial spoilage and oxidative deterioration and sensory quality losses occurring in these products during the storage period.

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Rozalina, Memi, and Yusbarina Yusbarina. "PEMBUATAN EDIBLE FILM DARI PATI SUKUN DAN EKSTRAK KULIT JERUK SEBAGAI SUMBER BELAJAR MATERI POLIMER." Konfigurasi : Jurnal Pendidikan Kimia dan Terapan 1, no. 1 (January 15, 2017): 65. http://dx.doi.org/10.24014/konfigurasi.v1i1.3981.

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The use of plastic can cause environmental pollution and risk the health of consumers. One of ways to solve this problem is the use of biodegradable packaging food is that edible film. Raw material for preparing edible film can be derived from starch, one of them is Breadfruit starch. Edible film can protect the packaged product of the oxidation process by adding orange skin extract. This research aimed at knowing physical and chemical characteristics of edible film of breadfruit starch with the addition of orange skin extract and the implementation of the source of student learning on Polymer material. Edible film was prepared from breadfruit starch with variation by adding 0, 2, 4 and 6 grs orange skin extract. Physical analysis was tested by using Water Vapor Transmission Rate and chemical analysis was tested by using Water Content and Antioxidant Activity Tests. Research findings showed that along with increasing the composition of orange skin extract, edible film was impairing of water vapor transmission rate, and increasing of water levels and antioxidant activity. Research product appropriateness of preparing edible film of Breadfruit starch with the addition of orange skin extract as the source of student learning on Polymer material was on the category of good (88.33%).Keywords: Edible Film, Starch, Breadfruit, Extract, Orange Skin

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Layuk, Payung, Joula Sondakh, and Marietje Pesireron. "Characteristics and Permeability Properties of Sago Starch Edible Film." AGRITEKNO: Jurnal Teknologi Pertanian 8, no. 2 (October 1, 2019): 34–41. http://dx.doi.org/10.30598/jagritekno.2019.8.2.34.

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The research was aimed to study the potential of sago starch as an edible film or edible wrapper, which is used as a barrier to mass transfer. The edible film was made from sago starch with the addition of nutmeg pectin at concentrations of 0%, 10%, 15%, 20% and 25% by adding glycerol as much as 20% w/w. The results showed that the addition of nutmeg pectin and glycerol was able both to improve film characteristics and to control mass transfer. Addition of nutmeg pectin caused an increase in the Water Vapor Permeability (WVP) value of the film. Edible sago starch films can be used as a dodol packaging material because it protects products from oxidation and fungi, and is a better barrier from oxygen when compared to synthetic films. The increase in nutmeg pectin concentration caused an increase in WVP and exponential oxygen permeability. Keywords: edible film, sago, wrapping

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Ningsih, Purnama, Sitti Rahmawati, Ni Made Nila Santi, Suherman, and Anang Wahid M. Diah. "Making Edible Film from Jackfruit Seed Starch (Artocarpus Heterophyllus) with the Addition of Rosella Flower Extract (Hibiscus Sabdariffa L.) as Antioxidant." International Journal of Design & Nature and Ecodynamics 16, no. 6 (December 21, 2021): 691–99. http://dx.doi.org/10.18280/ijdne.160611.

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This study aims to determine the physical and chemical characteristics of the edible film of jackfruit seed starch (Artocarpus heterophyllus) added with antioxidant rosella flower extract (Hibiscus sabdariffa). The type of plasticizer used is glycerol. The best treatment in this study was the jackfruit seed edible film with the addition of rosella flower extract 3% (v/v) with the results obtained respectively for a thickness of 0.09 mm, tensile strength 0.003332 N/mm2, elongation percentage 126.36%, elasticity 0.002637 Kgf/mm2, pH 6.122, water absorption 61.67%, solubility 40%, water vapor transmission speed 0.6714 gram/hour m2, FTIR test results show that the process of making edible film in this research is the mixing process Physics, the shelf life of edible film at room temperature is 6 days and at cold temperatures is 8 days, and has antioxidant activity with an IC50 value 219.948 ppm. The addition of rosella flower extract enhances another benefit of edible film which functions as a food protector from the oxidation process (antioxidant).

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Karami, Hamed, Mansour Rasekh, and Esmaeil Mirzaee-Ghaleh. "Qualitative analysis of edible oil oxidation using an olfactory machine." Journal of Food Measurement and Characterization 14, no. 5 (June 11, 2020): 2600–2610. http://dx.doi.org/10.1007/s11694-020-00506-0.

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Wedamulla, N. E., and W. A. J. P. Wijesinghe. "Batoko plum (Flacourtia inermis) peel extract attenuates deteriorative oxidation of selected edible oils." Grasas y Aceites 72, no. 3 (September 14, 2021): e416. http://dx.doi.org/10.3989/gya.0450201.

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The oxidation of oils has an adverse effect on the organoleptic properties and shelf-life of stored oils. Flacourtia inermis is one of the underutilized fruits grown in Sri Lanka with promising antioxidant properties. F. inermis peel extract (FIPE) was used to retard rancidity in edible oils. The efficacy of added FIPE (500, 1000, 2000 ppm) on sunflower oil (SO) and virgin coconut oil (VCO) was monitored at 3-day intervals at 65 ± 5 °C against a positive control (α-tocopherol at 500 ppm level) using Free Fatty Acid (FFA) and Peroxide Value (PV). Oils without FIPE were used as the control. Antioxidant efficacy (IC50) and Total Phenol Content (TPC) of FIPE were determined by DPPH assay and the Folin-Ciocalteu method. Fourier transform infrared spectroscopy was used to monitor the oxidative stability. The IC50 value and TPC of FIPE were 227.14 ± 4.12 µg·mL-1 and 4.87 ± 0.01 mg GAE/g extract, respectively. After 21 days, VCO (control) sample exhibited significantly (p < 0.05) higher FFA and PV than the treatments. FIPE exhibited comparable results with α-tocopherol. Conclusively, FIPE had strong antioxidant properties and thus, could be used as an alternative to α-tocopherol to improve the oxidative stability of virgin coconut oil and sunflower oil. However, only minor differences in the FTIR spectra were detected in treated and untreated virgin coconut and sunflower oil samples after 21 days storage at 65 ± 5 °C.

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Nascimento, Karina Favoreto, Laura Adriane Moraes Pinto, Jessica de Oliveira Monteschio, Roberta da Silveira, Ana Carolina Pelaes Vital, Ana Guerrero, Grasiele Scaramal Madrona, and Ivanor Nunes do Prado. "Active alginate-based edible coating containing cinnamon (Cinnamomum zeylanicum) and marjoram (Origanum majorana L.) essential oils on quality of Wagyu hamburgers." Research, Society and Development 9, no. 10 (September 25, 2020): e2459108429. http://dx.doi.org/10.33448/rsd-v9i10.8429.

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This study evaluated the use of an edible coating alginate-based with essential oil (cinnamon and marjoram) on the quality of Wagyu hamburgers (pH, weight loss, cooking loss, texture, color, lipid oxidation and antioxidant activity) during 7 days of display. Microscopy, FTIR and acceptability were also evaluated. Four treatments were evaluated: CON –hamburger without edible coating; ECO –with edible coating; CIN –with edible coating containing 0.1% of cinnamon essential oil; MAJ –with edible coating containing 0.1% of marjoram essential oil. pH of the samples was maintained throughout the storage time (p>0.05). Coatings decreased water and color losses, and shear force in relation to CON. The results indicated that CIN presented the highest antioxidant activity (p<0.001). Malonaldehyde value increased for all samples of during storage (p<0.001), being more accentuated for CON. The CIN presented best results in the majority of the analyzes, which indicates that the use of the cinnamon essential oil in coating can increase/maintain the quality of hamburgers during display.

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Nehra, Arushri, Deblina Biswas, Valentina Siracusa, and Swarup Roy. "Natural Gum-Based Functional Bioactive Films and Coatings: A Review." International Journal of Molecular Sciences 24, no. 1 (December 28, 2022): 485. http://dx.doi.org/10.3390/ijms24010485.

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Edible films and coatings are a current and future food packaging trend. In the food and envi-ronmental sectors, there is a growing need to understand the role of edible packaging and sus-tainability. Gums are polysaccharides of natural origin that are frequently utilized as thickeners, clarifying agents, gelling agents, emulsifiers, and stabilizers in the food sector. Gums come in a variety of forms, including seed gums, mucilage gums, exudate gums, and so on. As a biodegradable and sustainable alternative to petrochemical-based film and coatings, gums could be a promising option. Natural plant gum-based edible packaging helps to ensure extension of shelf-life of fresh and processed foods while also reducing microbiological alteration and/or oxidation processes. In this review, the possible applications of gum-based polymers and their functional properties in development of edible films and coatings, were comprehensively dis-cussed. In the future, technology for developing natural gum-based edible films and coatings might be applied commercially to improve shelf life and preserve the quality of foods.

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Lee, JaeHwan, and Won-Young Oh. "Methods determining the degree of oxidation in edible oils and prediction for the oxidative stability." Food Science and Industry 55, no. 4 (December 31, 2022): 432–42. http://dx.doi.org/10.23093/fsi.2022.55.4.432.

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Fu, Ruimin, Hong Zhang, Yan Xie, Xue Yang, Wei Tang, and Wuling Chen. "Study on preparation and properties of edible carrageenan-garlic extract composite film." Materials Express 12, no. 2 (February 1, 2022): 373–77. http://dx.doi.org/10.1166/mex.2022.2148.

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In order to prepare edible cling film with anti-oxidation and anti-bacteria properties, in this study, a new functional food packaging film was prepared using carrageenan (CA) and garlic extract (GE) as raw materials, then based on identification of morphological and structural characteristics, anti-oxidation analysis and anti-bacteria analysis methods were used to study the optical properties and physical and chemical characteristics of the film materials. Results indicate that the addition of garlic extract has affected the micro-structure and mechanical properties of composite film, where the DPPH free radical scavenging rate significantly increases with the increase of extract concentration. In addition, the film with the mass concentration of 3% has a better anti-oxidation effect and the diameter of inhibition zone increases with the increase of extract concentration. In short, the addition of garlic extract improves the biological activity of carrageenan film, having provided a theoretical basis for the production of garlic extract-carrageenan composite film.

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Weidmann, Verena, Mathias Schaffrath, Holger Zorn, Julia Rehbein, and Wolfgang Maison. "Elucidation of the regio- and chemoselectivity of enzymatic allylic oxidations with Pleurotus sapidus – conversion of selected spirocyclic terpenoids and computational analysis." Beilstein Journal of Organic Chemistry 9 (October 29, 2013): 2233–41. http://dx.doi.org/10.3762/bjoc.9.262.

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Allylic oxidations of olefins to enones allow the efficient synthesis of value-added products from simple olefinic precursors like terpenes or terpenoids. Biocatalytic variants have a large potential for industrial applications, particularly in the pharmaceutical and food industry. Herein we report efficient biocatalytic allylic oxidations of spirocyclic terpenoids by a lyophilisate of the edible fungus Pleurotus sapidus. This ‘’mushroom catalysis’’ is operationally simple and allows the conversion of various unsaturated spirocyclic terpenoids. A number of new spirocyclic enones have thus been obtained with good regio- and chemoselectivity and chiral separation protocols for enantiomeric mixtures have been developed. The oxidations follow a radical mechanism and the regioselectivity of the reaction is mainly determined by bond-dissociation energies of the available allylic CH-bonds and steric accessibility of the oxidation site.

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Xu, Lirong, Tao Fei, Qinghua Li, Xiuzhu Yu, and Lei Liu. "Qualitative analysis of edible oil oxidation by FTIR spectroscopy using a mesh “cell”." Analytical Methods 7, no. 10 (2015): 4328–33. http://dx.doi.org/10.1039/c5ay00438a.

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To develop a feasible, green, and fast qualitative detection method for identifying edible oil oxidation, the qualitative discrimination between oxidised and non-oxidised oils was calibrated based on FTIR procedures, which used a mesh cell as a spectral acquisition accessory in combination with Mahalanobis analysis.

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Chirinos, Rosana, Karolina Ramon, Mirtha Mendoza, Andrés Figueroa-Merma, Alejandro Pacheco-Ávalos, David Campos, and Romina Pedreschi. "Effect of Prolonged Cold Storage on the Dynamics of the Enzymatic and Non-Enzymatic Antioxidant System in the Mesocarp of Avocado (Persea americana) cv. Hass: Relationship with Oxidative Processes." Horticulturae 8, no. 10 (September 26, 2022): 880. http://dx.doi.org/10.3390/horticulturae8100880.

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This work evaluated the enzymatic and non-enzymatic antioxidant defense systems of avocados cv. Hass stored at 7 ± 0.5 °C for 10, 20, and 30 d, and at the stage of edible ripeness. The enzymatic antioxidant enzyme system included superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT), and the non-enzymatic antioxidant system was composed of total phenolic compounds (TPC), total carotenoids (TC), α-, β-, and γ-tocopherols, as well as hydrophilic (H-AOX) and lipophilic (L-AOX) antioxidant activities. In addition, polyphenol oxidase (PPO) and lipoxygenase (LOX) activities, TBARS values and pulp browning area were determined. At edible ripeness, low SOD and POD but higher CAT activities were evidenced in response to their joint participation in the oxidative stress developed. In addition, low content of γ-tocopherol and higher contents of TPC and TC were evidenced and suggest their individual or joint participation in defense against oxidation. The other compounds and activities evaluated tended to remain constant. Oxidative damage was evidenced by the increase in PPO activity and TBARS values, while LOX did not play a significant role. Pulp browning area did not surpass 6% in affected fruit. The results indicate that under these conditions oxidative stress was largely restrained by the endogenous fruit antioxidant defense system.

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Xie, Meizhen, Xiyu Dong, Yan Yu, and Leqi Cui. "A novel method for detection of lipid oxidation in edible oil." LWT 123 (April 2020): 109068. http://dx.doi.org/10.1016/j.lwt.2020.109068.

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van de Voort, F. R., A. A. Ismail, J. Sedman, and G. Emo. "Monitoring the oxidation of edible oils by Fourier transform infrared spectroscopy." Journal of the American Oil Chemists' Society 71, no. 3 (March 1994): 243–53. http://dx.doi.org/10.1007/bf02638049.

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Wambura, Peter, and Weihua Wade Yang. "Ultrasonication and Edible Coating Effects on Lipid Oxidation of Roasted Peanuts." Food and Bioprocess Technology 3, no. 4 (October 23, 2009): 620–28. http://dx.doi.org/10.1007/s11947-009-0282-z.

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Sidjabat, Oberlin. "Influence Of Feedstocks In Biodiesel Production On Its Physico-Chemical Properties Of Product : A Review." Scientific Contributions Oil and Gas 36, no. 3 (March 10, 2022): 105–22. http://dx.doi.org/10.29017/scog.36.3.767.

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Biodiesel is attracting increasing attention worldwide as a substituted petroleum diesel fuel or a blending component in transport sector. Biodiesel also become more attractive because of its environmental benefits and the fact that it is made from renewable resources. Biodiesel feedstock can be divided into four main categories: (i). Edible vegetable oi; (ii). Non-edible vegetable oil, (iii); Waste or used cooking oil; and (iv). Animal fats. There are two major factors to take into consideration when dealing with feedstock for biodiesel production i.e the source and composition. Biodiesel feedstocks have three main types of fatty acids as the main compounds that are present in a triglyceride: saturated (Cn:0), monounsaturated (Cn:1) and polyunsaturated (Cn:2,3). The overall biodiesel physicochemical properties are strongly influenced by the properties of individual fatty acid esters in biodiesel. Fatty acid composition varies for all biodiesel feedstocks that affected the product quality. Important fuel properties of biodiesel that are influenced by the fatty acid composition are viscosity, cetane number, heating/ calorific value, cloud point,and oxidation stability. Oxidation stability is one of the major issues influencing the use of biodiesel or FAME (fatty acid methyl ester), due to the nature of biodiesel, makes it more susceptible to oxidation or auto-oxidation during long-term storage than petroleum diesel fuel. The oxidation stability values of the biodiesel range from 0.4 hr (for the most unsaturated biodiesel, linseed) to 35.5 hr (for the most saturated one, coconut).

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Khairil, Aulia Rizki, Iskandar, Jalaluddin, A. S. Silitonga, H. H. Masjuki, and T. M. I. Mahlia. "The potential biodiesel production from Cerbera odollam oil (Bintaro) in Aceh." MATEC Web of Conferences 159 (2018): 01049. http://dx.doi.org/10.1051/matecconf/201815901049.

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Biodiesel production from non-edible vegetable oils is an effective way to conquer the linked problems with edible oils such as food versus fuel and other environmental impacts. Cerbera odollam oil is one of these possible non-edible feed stocks for future biodiesel production. This study evaluated the potential biodiesel production from cerbera odollam. The seed was collected and extracted from Aceh, Indonesia. Moreover, biodiesel has been produced using degummed (H3PO4) and two step acid catalyst (HCl) and alkaline catalyst (KOH). The results of properties of the cerbera odollam methyl esters show that such as viscosity was about 847.9 mm2/s, density was 3.1578 kg/m3, flash point was 214.0°C, acid value was 0.4 mg KOH/g, oxidation stability was 6.35 h, FAME content was 97.77 % w/w and heating value was 40.49 MJ/kg. After analysing these properties, it has been found that there is a huge chance to produce biodiesel from this seed which complies with the limits of ASTM 6751 and EN 14214 specifications and therefore it can boost the future production of biodiesel from non-edible sources.

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Gogulapati, Supraja. "Edible Packaging: Composition, Shelf Life and Safety." International Journal for Research in Applied Science and Engineering Technology 10, no. 1 (January 31, 2022): 1268–70. http://dx.doi.org/10.22214/ijraset.2022.40036.

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Abstract: Packaging today plays and important role in the quality of food products by providing protection from environmental, chemical and physical challenges. Edible food packaging is a type of packaging that is designed to be eaten or has the ability to biodegrade efficiently like the food that it contains. There are two of edible packaging that is edible films and edible coatings. Edible films have become widely used for a variety it could contribute to the reduction of environmental pollution. The use of edible packaging material has a short history. The development of food packaging has evolved as man’s lifestyle has changed. Edible packaging have been used for centuries in food industries to preserve food product, that is not a new preservation technique. Protein based films or coatings were developed from different products, they exhibit properties like increase in tensile strength, flexibility, flavourless, transparency, good oxygen barriers and also can control bacterial growth. The biodegradability test proved that the films are biodegradable in natural environmental conditions. Polysaccharides films or coatings are developed from different products, they exhibit some properties like improvement of solubility, strong tensile strength, permeability, elongation break, flexibility, permeability of oxygen and water vapour, and also it decreased some properties by adding some products into polysaccharides like it decreased water vapour permeability and transparency. Lipids films or coatings are developed from different products, they exhibit some properties like improved flexibility, smooth, increase film permeability, elongation towards gas, water and soluble substance. Lipid coating packaging are retardation of water loss and dehydration, and also can control respiration rate, transpiration rate and binding of ethylene biosynthesis process, and also adding some products to lipids has decreased its tensile strength. Antioxidants are added to edible packaging materials to delay the rate of oxidation reactions. Antimicrobial agents to enhance the shelf of food products. Edible packaging using different materials like proteins, polysaccharides and lipids have shown safety useage of edible packaging. Keywords: Biodegradeble, Edible films, Biopolymers, Tensile strength, Gelatin.

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Gordon, Michael H., Eltigani Mursi, and J. Barry Rossell. "Assessment of thin-film oxidation with ultraviolet irradiation for predicting the oxidative stability of edible oils." Journal of the American Oil Chemists' Society 71, no. 12 (December 1994): 1309–13. http://dx.doi.org/10.1007/bf02541346.

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Sabolová, Monika, Václav Zeman, Gabriela Lebedová, Marek Doležal, Josef Soukup, and Zuzana Réblová. "Relationship between the fat and oil composition and their initial oxidation rate during storage." Czech Journal of Food Sciences 38, No. 6 (December 23, 2020): 404–9. http://dx.doi.org/10.17221/207/2020-cjfs.

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Until now, the relationship between the fat and oil composition and their oxidation stability has been studied only at elevated temperatures (typically above 100 °C). Therefore, the initial oxidation rates of 19 edible fats and oils were determined as an increase in the peroxide value during storage in the dark at 35 °C with free access to air (oxygen). The initial oxidation rates of fats and oils were compared with parameters characterising these fats and oils (peroxide value, acid value, fatty acid composition, antioxidant capacity, and tocochromanol content). Using a simple correlation analysis, the initial oxidation rate correlated the most strongly with the peroxide value of the analysed fats and oils (P < 0.01). A highly reliable model (P < 0.0001) was obtained by multivariate statistical analysis. According to this model, the initial oxidation rate is affected mainly by the peroxide value and then by total trans fatty acid content, and antioxidant capacity.

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Fregapane, Giuseppe, Cristina Cabezas Fernández, and María Desamparados Salvador. "Emulsion and Microemulsion Systems to Improve Functional Edible Oils Enriched with Walnut and Pistachio Phenolic Extracts." Foods 11, no. 9 (April 21, 2022): 1210. http://dx.doi.org/10.3390/foods11091210.

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The purpose of this research was to improve the properties of functional edible oils with potential health promoting effects, enriched with phenolic-rich extracts obtained from pistachio and walnut (5.1 and 27.4% phenolic contents respectively), by means of emulsion and micro emulsion systems. Stable water-in-oil (W/O) emulsions were obtained employing polyglycerol polyrhizinoleate (PGPR) as emulsifier (0.5, 2% H2O in oil), despite having a whitish and opaque appearance; transparent and stable microemulsions were prepared using proper proportion (e.g., 97:3) between the oily phase and the mixture of aqueous phase and emulsifiers (3:2 lecithin-distilled monoglycerides (DMG). Total polar phenolics contents ranging between 257 and 835 mg/kg were obtained in the novel functional edible oils’ formulations, reaching higher content using walnut as compared to pistachio extracts. Antioxidant capacity determined by the 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl (DPPH) method increased approx. 7.5 and 1.5 times using walnut and pistachio extracts respectively. An emulsion using gallic acid and a microemulsion employing hydroxytyrosol, two well-known antioxidants, were also studied to compare antioxidant capacity of the proposed enriched oils. Furthermore, the oxidative stability of these products—very relevant to establish their commercial value—was measured under accelerated testing conditions employing the Rancimat equipment (100 °C) and performing an oven test (at 40 °C for walnut oils and 60 °C for pistachio and refined olive oils). Rancimat oxidative stability greatly increased and better results were obtained with walnut (2–3 times higher) as compared to pistachio extract enriched oils (1.5–2 times higher). On the contrary, under the oven test conditions, both the initial oxidation rate constant and the time required to reach a value of peroxide value equal to 15 (upper commercial category limit), indicated that under these assay conditions the protection against oxidation is higher using pistachio extract (2–4 times higher) than walnut’s (1.5–2 times higher). Stable emulsions and transparent microemulsions phenolic-rich nut oils (250–800 mg/kg) were therefore developed, possessing a higher oxidative stability (1.5–4 times) and DPPH antioxidant capacity (1.5–7.5 times).

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Li, Xianxiu, Tao He, Jianwei Mao, and Ruyi Sha. "Effects of Lactic Acid Bacteria Fermentation on Physicochemical Properties, Functional Compounds and Antioxidant Activity of Edible Grass." Fermentation 8, no. 11 (November 16, 2022): 647. http://dx.doi.org/10.3390/fermentation8110647.

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Fermented foods are known worldwide for their functional health properties. In order to promote the relative product development of edible grass, Lactobacillus plantarum (Lp) and Lactobacillus rhamnosus (Lr) were used to ferment edible grass in this study. Effects of fermentation using Lp and Lr in monoculture and binary mixture on physicochemical properties, the contents of functional compounds and the antioxidant activity of edible grass at different fermentation times were investigated by colorimetric method and high-performance liquid chromatography (HPLC). Results show that the pH value and total sugar content of the three fermented edible grasses at the 4th day were lower than those of unfermented water extract (defined as the control sample) and kept almost unchanged at the 7th day. The total polyphenol content and total flavonoid content of the three fermented edible grasses were lower than those of the control sample by the oxidation of phenolic compounds caused by polyphenol oxidases. The highest soluble protein content and superoxide dismutase (SOD) activity were found in the binary mixture of Lp and Lr fermentation at the 7th day, which were respectively 11 and 1.78 times higher than those of control sample. The oxalic acid content of all fermented edible grasses shows a significant decrease with increasing fermentation time, especially for the binary mixture at the 7th day, reaching only 24% of the control sample. However, the contents of lactic acid and succinic acid of the three fermented edible grasses were higher than those of the control sample because of the metabolism of the microorganism. Functional compounds including soluble protein, SOD, lactic acid and succinic acid played the main positive roles in antioxidation, while oxalic acid had a negative correlation with antioxidation. Therefore, the antioxidant activity of edible grass was dramatically enhanced by Lactobacillus strain fermentation.

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Journal articles on the topic 'Edible Oxidation'

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