Journal articles on the topic 'Oils and fats Flavor and odor'
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1
ENDO, Yasushi. "Flavor Components in Edible Fats and Oils." Journal of Japan Oil Chemists' Society 48, no. 10 (1999): 1133–40. http://dx.doi.org/10.5650/jos1996.48.1133.
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Zamuz, Sol, Laura Purriños, Igor Tomasevic, Rubén Domínguez, Mladen Brnčić, Francisco J. Barba, and José M. Lorenzo. "Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)." Foods 9, no. 4 (April 3, 2020): 427. http://dx.doi.org/10.3390/foods9040427.
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Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.
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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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Perez-Santana, Melissa, Gloria B. Cagampang, Christopher Nieves, Victor Cedeño, and Andrew J. MacIntosh. "Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies." Foods 11, no. 18 (September 10, 2022): 2793. http://dx.doi.org/10.3390/foods11182793.
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Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in the baking of high-fat cookies. Palm oil and hydrogenated fats were commonly used in bakery shortenings to achieve texture and flavor. However, saturated and trans-fats have been shown to cause detrimental health effects, motivating their replacement by unsaturated fats. High oleic palm oil (HOPO) is a novel oil with lower saturated fat and higher oleic acid compared to traditional palm oil (TPO). High oleic red olein (HORO) is a carotene-rich fraction of HOPO. Emulsified shortenings with 30% saturated fat containing HOPO, HORO, and TPO were produced. All shortenings resulted in similar onset temperatures of crystallization and melting points through DSC. Mid-melting peaks observed on TPO where absent in HOPO and HORO shortenings, reflected in lower hardness and calculated SFC of HOPO and HORO shortenings vs. TPO shortening. However, physical properties of shortening-containing cookies were not statistically different. It was demonstrated how HOPO and HORO can be used as alternative fats to TPO in the making of shortenings to be used in baking applications.
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Honcharov, D. S., N. A. Tkachenko, and V. G. Nikolaieva. "Transeterification of a Mixture of Vegetable Fats with the Addition of Phytosterols." European Journal of Agriculture and Food Sciences 3, no. 2 (March 14, 2021): 45–48. http://dx.doi.org/10.24018/ejfood.2021.3.2.252.
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Pure phytosterols that are sparingly soluble in oils were subjected to a transesterification reaction using the catalyst sodium methylate in a mixture of palm stearin: palm oil: sunflower oil. As a comparison, transesterification was performed under the same conditions without the addition of phytosterols. To determine the qualitative composition of the mixture transesterified with phytosterols, analyzes were performed on the fatty acid composition, sterol composition, and melting point. The resulting product differed from the control by the presence of a characteristic odor, sterol composition, melting point.
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Liu, Yu Ping, Zhi Wei Miao, Jun Kai Yang, Wei Guan, and Bao Guo Sun. "Analysis of Volatile Flavor Compounds in Huizhou Preserved Vegetable by GC-MS." Applied Mechanics and Materials 140 (November 2011): 258–62. http://dx.doi.org/10.4028/www.scientific.net/amm.140.258.
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The volatile flavor compounds of Huizhou preserved vegetable were extracted by hydrodistillation (HD) and simultaneous distillation-extraction (SDE). The essential oils obtained were analyzed by gas chromatography-mass spectrometry, accompanying by comparison of the retention time of authentic samples and by calculation of retention index about the separated constituents. 50 volatile flavor compounds were identified in the essential oils of Huizhou preserved vegetable obtained by HD and SDE in all. 41 compounds were identified in the essential oil from HD and 36 compounds identified in the essential oil from SDE. The constituents which are very important to the odor of Huizhou preserved vegetable include 3-hydroxy-2-butanone, dimethyl disulfide, hexanal, furfural, 2-furanmethanol, 2-methylbutanoic acid, benzeneacetaldehyde, phenylethyl alcohol, 5-ethyldihydro-2(3H)-furanone, 5-pentyl-dihydro-2(3H)-furanone, etc. The exclusive compounds in the essential oil gained by HD consist of hexanol, heptanol, 1-(2-furanyl)-ethanone, 5-methyl-dihydro-2(3H)-furanone, benzaldehyde, phenol, benzyl alcohol, methyl benzoate, ethyl benzoate. The exclusive compounds obtained by SDE are 3-hydroxy-2-butanone, dimethyl trisulfide,trans-2-(2-pentenyl)-furan, camphor, vanillin, etc. The differences result in the two essential oils with a few distinctions on aroma characteristics.
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Ma, Gang, Shudong He, Shuyun Liu, Zuoyong Zhang, Tao Zhang, Lei Wang, Youshui Ma, and Hanju Sun. "Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil." Molecules 27, no. 24 (December 13, 2022): 8857. http://dx.doi.org/10.3390/molecules27248857.
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The low-temperature roasting of sesame oil has become increasingly popular because of its nutritional benefits; however, the flavor is reduced. In order to improve the quality of sesame oil without exogenous addition, sesame meal was hydrolyzed and further used to prepare Maillard reaction products (MRPs) while protease hydrolysis (PH) and glucoamylase-protease hydrolysis (GPH) were used, and their respective Maillard products (PHM and GPHM) were added in the oils for reducing sugar and total sugar content determination, free amino acid determination, and color and descriptive sensory analysis, as well as electronic nose, SPME-GC-MS, odor activity value, and oxidative stability analyses. Results showed that the MRPs could be produced using the enzymatically hydrolyzed sesame meal without exogenous addition, and the oil flavor blended with GPHM (GPHM-SO) was significantly (p < 0.05) improved with the best sensory quality. The composition of pyrazines (119.35 μg/mL), furans (13.95 μg/mL), and sulfur substances (6.25 μg/mL) contributed positively to sensory properties in GPHM-SO, and 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2,3-dimethylpyrazine were characterized as the key flavor compounds with odor activity values of 7.01, 14.80, and 31.38, respectively. Furthermore, the oxidative stability of the oil was significantly improved with the addition of MRPs, and the shelf life of GPHM-SO was predicted to be extended by 1.9 times more than that of the crude oil based on the accelerated oxidation fitting analysis. In general, the MRPs derived only from sesame meal can enhance the flavor and oxidative stability of sesame oil and can be applied in the oil industry.
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Areche, Franklin Ore, Denis D. Corilla Flores, Jovencio Ticsihua Huaman, Ruggerths N. De La Cruz Marcos, David Ruiz Vílchez, and Miguel A. Quispe Solano. "EFFECT OF ESSENTIAL OILS OF ROSMARINUS OFFICINALIS AND PETROSELINUM CRISPUM ON ARTISANAL HAMBURGERS, HUANCAVELICA, PERU." Journal of Southwest Jiaotong University 56, no. 6 (December 24, 2021): 420–29. http://dx.doi.org/10.35741/issn.0258-2724.56.6.36.
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The present work aimed to formulate an artisanal hamburger using alpaca (Vicugna pacos) meat and essential oils from rosemary (Rosmarinus officinalis) and parsley (Petroselinum crispum) at concentrations of 0.5% and 1.0%. For this, essential oils were extracted. Microbiological analysis for Escherichia coli, Salmonella sp., and Staphylococcus was carried out for seven days. In addition, sensory attributes (color, odor, flavor, and texture) were characterized by 30 untrained panelists (university students). Essential yield oils of 0.734% were obtained for each essential oil. After seven days of monitoring, the hamburgers did not show the presence of microbiological parameters. Significant (p < 0.001) differences for concentrations and attributes were observed. However, essential oil of parsley at 0.5% presented higher scores of odors, taste, and texture than rosemary. It was concluded that our methodology allowed us to improve the product's shelf life, antimicrobial effect, and acceptability, guaranteeing good quality and nutritious products.
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B, Sandhya, and Nagamani T.S. "Isolation, Purification and Analysis of Pancreatic Lipase from ‘Gallus gallus domesticus’." International Journal of Innovative Science and Research Technology 5, no. 7 (July 29, 2020): 590–94. http://dx.doi.org/10.38124/ijisrt20jul338.
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This article discusses the isolation of pancreatic lipase enzyme from the pancreas of Gallus gallus domesticus. Whereas lipase catalyses the hydrolysis and the synthesis of esters formed from glycerol and long-chain fatty acids. Lipases occur widely in nature, it involves applications like organic syntheses, hydrolysis of fats, oils, modification of fats, flavor enhancement in food processing, detergent industries, pharmaceutical industries, chemical analyses, and biodiesel production. Pancreatic lipase was purified to the homogeneity by 70% saturated Ammonium sulphate further, it was dialysate using the dialysis membrane and then gel filtration chromatography was carried out by Sephadex G-75 and DEAE cellulose. The molecular weight of purified lipase sample was determined by SDSPAGE, it was found to be 98KDa. The lipase was active in the pH range of 5-10 with an optimum pH of 6.0. The optimum temperature for the hydrolysis of olive oil was 37ºC in the range of 25ºC - 50ºC.
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Ratnani, Rita Dwi, Afilina Yunas Ariyaningrum, and Farikha Maharani. "WASTEWATER TREATMENT BAKERY USING ACTIVE CARBON OF WATER HYACINT AND BOILER WASTE." Journal of Chemical Process and Material Technology 1, no. 2 (August 29, 2022): 27. http://dx.doi.org/10.36499/jcpmt.v1i2.7117.
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Bakery industry wastewater usually comes from the washing process of production equipment and generally contains organic compounds, oils, fats, and surfactants. Efforts are needed to overcome these problems so that contamination due to bakery waste can be handled. This study aims to determine the ability of water hyacinth activated carbon and boiler waste activated carbon in improving the quality of wastewater through the adsorption process so that it is expected to be in accordance with the wastewater quality standards set by the Central Java Regional Government. The variables used are activated carbon mass, time, and temperature of the adsorption process. The results showed a change in color and odor, from greenish to clear, and a reduction in fishy odor in the wastewater. A decrease in COD value and an increase in pH also occurred, with the best results being obtained using activated carbon from boiler waste at a mass weight of 20 g, a time of 90 minutes, and a temperature of 45 °C. The best results are obtained by combining activated carbon from water hyacinth and boiler waste at a mass ratio of 1:19 g, a time of 120 minutes, and a temperature of 35 °C.Keywords: Bakery Industry Wastewater, Adsorption, Activated Carbon, Color, COD, pH
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Leite, Silvana Mari Belloli, Esther Morais da Silva Assunção, Anandra Vitória das Neves Gurgel Alves, Edymeiko de Souza Maciel, Laura Adriane de Moraes Pinto, Isabelle Naemi Kaneko, Ana Guerrero, et al. "Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes." PLOS ONE 17, no. 8 (August 10, 2022): e0272852. http://dx.doi.org/10.1371/journal.pone.0272852.
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The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were assessed: control (CON) without antioxidants; addition of the synthetic additive butylated hydroxytoluene (BHT); addition 0.05% of copaiba essential oil (CEO); 0.05% of oregano essential oil (OEO); or blend of 0.025% copaiba and 0.025% oregano essential oils (BEO). The lowest cooking losses and greatest tenderness (P <0.05) were reached with the blend (BEO). The inclusion of oregano essential oil presented a more intense chroma (P <0.05), with the best color retained during display. Oregano essential oil (OEO) and the blend (BEO) showed the highest antioxidant activity, reducing the lipid oxidation of beef patties during display (P < 0.05). Consumers preferred the odor of beef patties with essential oils (OEO and BEO) to the CON; however, the flavor from OEO had the lowest acceptability and the worst scores for overall acceptability (P < 0.05). Patties with the blend addition (BEO) were the best scored on overall acceptability assessments. In conclusion, the oregano and copaiba essential oils blend had a good preservative effect on fresh beef patties during display and increased sensory acceptability of the product, thus being a possible alternative for replacing synthetic compounds in processed foods.
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Suriati, Luh, I. Nyoman Rudianta, Putu Candra, and I. Gusti Ayu Sukmawati. "The Influence of Wheat Flour and Tapioca Comparison Against Characteristics of The Chips Beluntas Leaves During Storage." SEAS (Sustainable Environment Agricultural Science) 1, no. 2 (December 20, 2017): 32. http://dx.doi.org/10.22225/seas.1.2.396.32-38.
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This study aims to know the comparison of wheat flour and tapioca flour in order to make the right ones not quickly wilted. Beluntas is herbs containing chemical compounds including i.e. phenol, alkaloids, tannins, essential oils that act as an antioxidant, anti-bacterial and also helps eliminate body odor. Leaf beluntas, when made into chips will be able to add diversification food products. Surely this will be very interesting for new innovations of food and expected to get the international market. Characteristics of the chips beluntas leaves can still be maintained with tapioca flour: comparison of 30:70 at 8 days storage with objective observations of water levels 21.50%, carbohydrates 8.74%, proteins 2.73%, fat 18.90%, levels of phenol 1485.33mg/kg drag power antioxidant 0.06%). While the subjective observations (color, aroma, flavor, texture and overall admissions) 6.0-6.7 with criteria like-love.
Keywords: wheat flour, tapioca, chips beluntas, storage
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Roldán Acero, David, Juan Rodolfo Omote-Sibina, Andrés Molleda Ordoñez, and Fabiola Olivares Ponce. "Desarrollo de barras nutritivas utilizando cereales, granos andinos y concentrado proteico de pota." Revista de Investigaciones Altoandinas - Journal of High Andean Research 24, no. 1 (February 21, 2022): 17–26. http://dx.doi.org/10.18271/ria.2022.383.
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The extrusion process can be transferred to high Andean areas with the idea of generating value chains for the cultivation of Andean cereals and grains. An extruded product has been developed using cereals, Andean grains and pota protein concentrate (CPPo) to develop a nutritional bar that is well accepted by children from 5 to 10 years of age. The most acceptable product, qualified as a functional product, was made with 60.0% corn, 19.0% rice, 15.0% kiwicha and 6.0% CPPo, the main characteristic of which was the absence of pota odor and flavor. Subsequently, the nutritional bar was prepared using 57.5% of the extruded product and adding 27.5% sugar, 10.0% glucose and 5.0% grated coconut. In the proximal chemical composition of the nutritional bar, the content of proteins (9.56%), fats (3.10%), carbohydrates (79.49%), moisture (6.54%) and fiber (0.63%) are highlighted. The true digestibility (DV) and biological value (BV) of the nutritional bar protein were 90.53% and 94.54%, respectively. Microbiological tests met the requirements for human consumption. Finally, the acceptability of the nutritional bar was high in children (93%) and met the children's requirement for essential amino acids.
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Marques, C., A. S. Dos Reis, L. D. Da Silva, S. T. Carpes, and M. L. Mitterer-Daltoé. "Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers." Grasas y Aceites 68, no. 3 (September 8, 2017): 203. http://dx.doi.org/10.3989/gya.0107171.
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Due to its composition of unsaturated and polyunsaturated fatty acids, oils and fats are very susceptible to oxidation, with rancidity being one of the main defects. Among the several existing methodologies to monitor oxidation in foods, sensory analysis stands out because of the sensitivity of responses. Accordingly, this study aimed to select and train a panel of expert assessors to identify the rancid flavor, showing the statistical steps in the process. Assessors were selected according to their individual performance, statistically analyzed by ANOVA and Tukey’s mean comparison, Wald Sequential Analysis and chi-square test. The validation of the trained panel was carried out with the sensory analysis of fish burgers and soybean oil. F Value and box-plot graphic methods were effective for better visualization of results when used along with the mean and standard deviation tables. The final trained panel consisted of seven assessors, who have been able to identify and differentiate rancid taste in both samples used for validation.
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Solís-Contreras, Gisselle Anahí, María Consuelo Rodríguez-Guillermo, María de la Luz Reyes-Vega, Cristobal N. Aguilar, Oscar Noé Rebolloso-Padilla, José Corona-Flores, Lluvia de Abril Alexandra Soriano-Melgar, and Xochitl Ruelas-Chacon. "Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil." Foods 10, no. 3 (March 12, 2021): 597. http://dx.doi.org/10.3390/foods10030597.
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The application of coatings with essential oils for food preservation is an alternative way to keep minimally processed apple slices fresh, nutritious, safe, sensory palatable, and accessible for consumers. In the present study, the effect of three bioactive coatings on quality variables of minimally processed Golden Delicious apple slices for 25-days at 4 °C was evaluated. The coatings were CT1-chitosan-based, CT2-guar gum-based, and CT3-composite guar gum-starch-based; all three coatings contained cinnamon essential oil and were compared with UCT0-uncoated apple slices. The quality variables evaluated were weight-loss, firmness, browning index, total phenolic content, total soluble solids, titratable acidity, respiration rate, microbial analysis, and sensory evaluation. All coatings improved the preservation and sensorial quality variables of Golden Delicious apples; however, although the CT1-chitosan-based coating was capable of extending the shelf-life of minimally processed apple, it demonstrated less sensorially favorable scores for flavor, odor, and overall acceptance attributes.
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Arslan, Derya, Merve Aydın, and Selman Türker. "Tıbbi ve Aromatik Bitkilerin Ekstraksiyon Yöntemleri, Gıdalarda Kullanımı ve Takviye Edici Gıda Alanında Değerlendirilmesi." Turkish Journal of Agriculture - Food Science and Technology 9, no. 5 (May 31, 2021): 926–36. http://dx.doi.org/10.24925/turjaf.v9i5.926-936.4399.
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Medicinal and aromatic plants (MAPs) have come to the fore in the last two decades with the increasing interest of consumers in natural nutrition and life. Turkey has an important place in terms of MAPs thanks to its geographical location, climate, and plant diversity. MAPs, which show a wide variety, are available in various forms (whole, ground, powder, extract (liquid extract), extract (dry extract), hydrosol or essential oils) due to their flavor, odor, taste, antimicrobial, antioxidant and therapeutic effects. Due to the secondary metabolites in their composition, their use as a functional food ingredient and food supplement besides medicine and pharmacy is also important. In recent years, globalization, urbanization, changing living conditions and divergence of nutritional habits have led consumers to supplementary foods. Necessary regulations have been made in this field with the use of more MAPs in the food supplements market. In this review, some information about MAPs and their use in the production of food supplements are included.
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Szydłowska-Czerniak, Aleksandra, Szymon Poliński, and Monika Momot. "Optimization of Ingredients for Biscuits Enriched with Rapeseed Press Cake—Changes in Their Antioxidant and Sensory Properties." Applied Sciences 11, no. 4 (February 9, 2021): 1558. http://dx.doi.org/10.3390/app11041558.
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The optimum formulation for wheat flour (WF)-based biscuits containing the rapeseed press cake (RPC)—the primary by-product of rapeseed oil production rich in phenolic compounds and different types of fats (rapeseed oil, margarine and coconut oil)—was estimated using the central composite design (CCD) with two factors and response surface methodology (RSM). Effects of partial substitution of WF for RPC (0–40 g) in a total flour blend (100 g) and fats with various amounts of saturated fatty acids (SAFA = 2.3–24.9 g) on antioxidant capacity (AC) and sensory characteristics (color, odor, texture, flavor, overall acceptability, and purchase intent scores) of the novel biscuits were investigated. Conventional solid (liquid)–liquid extraction and ultrasound-assisted extraction (UAE) were applied to extract total antioxidants from main ingredients used for the preparation of doughs as well as the baked biscuits. The AC of biscuits and their components were determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The DPPH results were the highest for the RPC flour (DPPH = 15,358–15,630 μmol Trolox (TE)/100 g) and biscuits containing rapeseed oil and 40 g of RPC flour (DPPH = 7395–10,088 μmol TE/100 g). However, these biscuits had lower sensory scores for each attribute and the lowest purchase intent scores. The quadratic response surfaces were drawn from the mathematical models in order to ensure the good quality of the proposed biscuits with RPC. The DPPH results obtained and the mean sensory scores correlate with the predicted values (R2 = 0.7751–0.9969). The addition of RPC with high antioxidant potential to biscuits and the replacement of margarine or coconut oil by rapeseed oil interfered with their acceptability.
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Riad, Nacera, Mohamed Reda Zahi, Naima Bouzidi, Yasmina Daghbouche, Ouassila Touafek, and Mohamed El Hattab. "Occurrence of Marine Ingredients in Fragrance: Update on the State of Knowledge." Chemistry 3, no. 4 (December 4, 2021): 1437–63. http://dx.doi.org/10.3390/chemistry3040103.
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The fragrance field of perfumes has attracted considerable scientific, industrial, cultural, and civilizational interest. The marine odor is characterized by the specific smell of sea breeze, seashore, algae, and oyster, among others. Marine odor is a more recent fragrance and is considered as one of the green and modern fragrances. The smells reproducing the marine environment are described due to their content of Calone 1951 (7-methyl-2H-1,5-benzodioxepin-3(4H)-one), which is a synthetic compound. In addition to the synthetic group of benzodioxepanes, such as Calone 51 and its derivatives, three other groups of chemical compounds seem to represent the marine smell. The first group includes the polyunsaturated cyclic ((+)-Dictyopterene A) and acyclic (giffordene) hydrocarbons, acting as pheromones. The second group corresponds to polyunsaturated aldehydes, such as the (Z,Z)-3,6-nonadienal, (E,Z)-2,6-nonadienal, which are most likely derived from the degradation of polyunsaturated fatty acids. The third group is represented by small molecules such as sulfur compounds and halogenated phenols which are regarded as the main flavor compounds of many types of seafood. This review exposes, most notably, the knowledge state on the occurrence of marine ingredients in fragrance. We also provide a detailed discussion on several aspects of essential oils, which are the most natural ingredients from various marine sources used in fragrance and cosmetics, including synthetic and natural marine ingredients.
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Farina, Vittorio, Ilenia Tinebra, Anna Perrone, Giuseppe Sortino, Eristanna Palazzolo, Giuseppe Mannino, and Carla Gentile. "Physicochemical, Nutraceutical and Sensory Traits of Six Papaya (Carica papaya L.) Cultivars Grown in Greenhouse Conditions in the Mediterranean Climate." Agronomy 10, no. 4 (April 2, 2020): 501. http://dx.doi.org/10.3390/agronomy10040501.
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Six papaya (Carica papaya L.) cultivars, grown in a Mediterranean climate under greenhouse conditions, were screened for physicochemical properties, antioxidant capacity, nutritional and sensory characteristics. The fruits, harvested with more than 50% of yellow surface (between 60% and 77%) were tested for carotenoids content, phenolic content, reducing activity (ABTS) and cellular antioxidant activity (CAA50). The physicochemical traits were measured in terms of the titratable acidity and soluble content whereas proximal composition along with moisture, fats, total sugar, ash, vitamin A, C and E content. Moreover, the sensory profile was analyzed by a semi-trained panel. Although the six analyzed cultivars reached qualitative characteristics to satisfy market needs, significant differences among them were found in a genotype-dependent manner. In particular, Cartagena and Maradol cultivars evidenced the highest values of minerals and vitamins, carotenoids, polyphenols, ABTS and CAA50 and reached the best commercial requisites (size, total soluble solids content/titratable acidity ratio). As for sensory analysis, we observed significate differences only for sweetness, juiciness, odor and flavor of peach and exotic fruits whereas descriptors related to unpleasant defects or sensations always have very low scores in all the observed cultivars. These results highlight the possibility of obtaining quality papaya fruits in a Mediterranean climate using greenhouse growing.
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Zhou, Qi, Shaomin Liu, Ye Liu, and Huanlu Song. "Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation." Molecules 24, no. 8 (April 17, 2019): 1512. http://dx.doi.org/10.3390/molecules24081512.
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Aroma profiles, key aroma compound quantification, and cluster analysis of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investigated in the current study. Aroma compounds were isolated from the oil by using solvent-assisted flavor evaporation (SAFE) and solid-phase micro-extraction (SPME) and analyzed by gas chromatography-olfactometry mass spectrometry (GC-MS/O). A total of 89 compounds were screened by SPME/SAFE-GC-MS/O with chromatographic columns in 15 brands of samples. Eighty and 54 compounds were respectively identified by SPME- and SAFE-GC-MS/O. Of those, 44 compounds were detected by both methods. Undecanol, (Z)-4-decenal, (E)-2-dodecenal, and 2-nonanone extracted by SAFE were not found in EVOOs before. Eight classes of aroma compounds were identified, including 17 alcohols, 22 aldehydes, 9 ketones, 4 acids, 14 esters, 5 aromatics, 12 alkene, and 6 others. Eleven compounds were identified as the key aroma compounds in alternative brands of EVOOs by SAFE-aroma extract dilution analysis (AEDA). Hexanal, (E)-2-hexenal, (E)-3-hexenol, acetic acid, and (E)-2-heptenal were the common key aroma compounds by AEDA and odor activity values (OAVs). From the cluster analysis of the heatmap, the aroma compounds of all the Spain EVOOs were similar, and there were some differences from the samples of Italy and Greece. It suggested that both the amount and concentration of aroma compounds determine the similarity of aroma in EVOOs.
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Mozo, Wendy, and Elza Aguirre. "Use of fruit seed oil as a natural antioxidant to extend shelf life in fresh meats." Journal of Agro-industry Sciences 4, no. 3 (December 30, 2022): 121–31. http://dx.doi.org/10.17268/jais.2022.015.
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In this review work it has been demonstrated that the seeds of pomegranate (Punica granatum), grapes (Vitis vinifera L.), blueberries (Vaccinium myrtillus), papaya (Carica papaya), rosemary (Salvia rosmarinus), flaxseed (Linum usitatissimum), guava (Psidium guajava), oregano (Origanum vulgare), cherry (Prunus subg. Cerasus) and passion fruit (Passiflora edulis), which are fruit residues containing oils that play an important role in extending the shelf life of fresh meats. The shelf life of fresh meats is being affected by lipid action resulting from exposure to oxygen of meats stored under refrigeration. This exposure of meats to oxygen causes changes in the conformation of myoglobin by the action of oxygen into oxymyoglobin due to the presence of oxygen during storage. The antioxidants in the seeds will increase shelf life by up to 20 days, making the preservation of fresh meat, maintaining its odor and flavor. It is concluded that it is necessary to minimize the action of oxygen to prolong the shelf life of fresh meat, reducing the use of oxygen by 30 to 40%, thus avoiding rapid deterioration; likewise, consumers are becoming more demanding every day, requiring natural and safe foods.
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Droficheva, N. V., and T. G. Prichko. "Functional food products with components of secondary raw materials of juice production." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 3 (December 17, 2018): 134–39. http://dx.doi.org/10.20914/2310-1202-2018-3-134-139.
Full textAbstract:
Currently, the food industry worldwide tries to adhere to the model of agricultural production, using recycled materials to reduce technology costs and expenses. The development of functional products remains relevant not only in European countries, but also in Russia. This article presents data on technology of powder, as a component of functional product, one part of which is a preliminary removal of seeds that contain glucosides, fats, essential oils, leading to its Rancidity. The resulting fine powder, which contains biologically active substances in easily digested form, flavor, aromaforming compounds, as well as sugar (34.0-48.0%), fibre (20.0–35.1%), pectin (3.7–4.8%), vitamins (С 6.4–3.5 mg/100 g, P 28.9–50.6 mg/100 g) and minerals (potassium, calcium, magnesium), able to complement and reinforce the functional significance of the major components, giving the medical quality of the final product. All analyses for the study of chemical indicators of quality of raw material and canned foods, conducted using titrimetric, photometric, spectrophotometric methods on existing Standards. Each of the developed functional products can meet the daily requirement for vitamins and pectin by 15% or more. Introduction in the food industry of technologies aimed at the integrated use of secondary raw materials of juice production, is a reserve for obtaining additional food products and increasing their nutritional value.
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Barros de souza, Antonio, José Raiel Moraes da Silva, Francisca Raniely Domingos, and Edicarlos Pereira dos Santos. "EXTRACTION OF ESSENTIAL OIL FROM THE STEM VANILLOSMOPSIS ARBOREA BAKER AND BIBLIOGRAPHIC REVIEW OF ITS BIOLOGICAL ACTIVITIES." RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218 2, no. 4 (May 19, 2021): e24180. http://dx.doi.org/10.47820/recima21.v2i4.180.
Full textAbstract:
Essential oils are defined as volatile compounds that have strong aromatic components and that give a plant's characteristic odor, flavor or aroma. They are specially used as fragrances in the food and pharmaceutical industries, being extracted from various botanical sources. Vanillosmopsis arborea Baker, popularly known as the lamp, found in the Chapada do Araripe, has great economic value for this region due to its bioactive properties. It has been extensively investigated for its biological activities as well as its chemical aspect. It is a rich source of (-)-α-bisabolol, a sesquiterpene widely used in pharmaceutical industry in the preparation of cosmetics. The present work aimed to report the collection and extraction of essential oil from Vanillosmopsis arborea, as well as to make a systematic review of the literature of biological activities between the years 1989 and 2017. Oil was extraction by distillation system with Clevenger type apparatus and the yield calculated by gravimetry was performed. In parallel, a similar sample chromatogram obtained by the same extraction method, performed by chromatography coupled to mass spectroscopy, the content of (-)-α-bisabolol was analyzed and calculated. As a result, the oil presented a content of 94.17% of (-)-α-bisabolol higher than in chamomile oil.
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Premovic, Tamara, Sanja Dimic, Olga Radocaj, and Etelka Dimic. "Impact of the seed storage time on the quality of cold-pressed sunflower oil." Acta Periodica Technologica, no. 45 (2014): 67–77. http://dx.doi.org/10.2298/apt1445067p.
Full textAbstract:
The objective of this study was to investigate the impact of seed storage time on the quality of cold-pressed sunflower oil. The quality and oxidative stability of oil was determined in samples of domestic varieties of sunflower hybrid, linoleic type seeds, obtained from fresh seeds and from seeds stored in silo cell for 6 and 12 months at temperature below 30oC and in good ventilation conditions. It was found that the longer storage time of seeds had a negative impact on many quality aspects of the oil, such as flavor, odor and aroma, primarily on the sensory profile. Chemical characteristics and oxidative stability of oil were also influenced by the storage time, which was confirmed by increased values of the acid value (AV) and peroxide value (PV) of the oil samples. Fresh seed oil had an AV of 0.49?0.01 mgKOH/g, while oils that were obtained from one-year old seeds had an AV of 1.95?0.02 mgKOH/g. Content of the primary oxidation products in the oil obtained by cold-pressing of the fresh seeds was 1.73?0.02 mmol/kg (measured as PV), and 2.22?0.07 mmol/kg in that from the seeds stored for 12 months. The anisidine value for the oil obtained from the seeds stored for 12 months was 0.86?0.04 (100A1% 350nm).
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Martínez-Zamora, Lorena, Gaspar Ros, and Gema Nieto. "Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts." Plants 9, no. 5 (May 22, 2020): 659. http://dx.doi.org/10.3390/plants9050659.
Full textAbstract:
The natural functional ingredients derived from pomegranate (41.4% punicalagin), rosemary (5.8% carnosic acid and carnosol), hydroxytyrosol (7.3%), and citrus (55% hesperidin) fruits were combined separately with acerola (17% vitamin C) and essential oils rich in fatty acids (45% α-linolenic (ALA) and 40% docosahexaenoic (DHA)) provide a natural substitute of synthetic preservatives for fish patties, avoiding E-numbers on labels. Microbiological and physicochemical properties of the formulations were examined, sensory analysis was conducted, and changes in their shelf life due to storage for 14 days under chilled storage, adding these ingredients, were determined. The results obtained showed that the fish patties reported a high level of protein (14%), low fat (<2%), with a high contribution of phosphorus and selenium minerals, and higher levels of ALA up to 40% (in the case of rosemary extract (R)) and DHA by 30% (Ct), compared to the Control sample. The fish patties suffered microbiological, flavor, and odor spoilage and rapid lipid oxidation associated with rancidity. It can be said that the fish preparations have a duration of less than 7 days (between 4–6 days), except for the preparation with pomegranate extract (P) that has a longer life, from 7 to 11 days. Consequently, replacing synthetic additives by natural extracts offers a new clean label product with potential health benefits that resembles the commercial fish patties.
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Rolls, Edmund T., Justus V. Verhagen, and Mikiko Kadohisa. "Representations of the Texture of Food in the Primate Orbitofrontal Cortex: Neurons Responding to Viscosity, Grittiness, and Capsaicin." Journal of Neurophysiology 90, no. 6 (December 2003): 3711–24. http://dx.doi.org/10.1152/jn.00515.2003.
Full textAbstract:
The primate orbitofrontal cortex (OFC) is a site of convergence from taste, olfactory, and somatosensory cortical areas. We describe a population of single neurons in the macaque OFC that responds to the texture of food in the mouth. Use of oral viscosity stimuli consisting of carboxymethylcellulose (CMC) in the range 1–10,000 centipoise showed that the responses of one subset of these neurons were related to stimulus viscosity. Some of the neurons had increasing responses to increasing viscosity, some had decreasing responses, and some neurons were tuned to a range of viscosities. These neurons are a different population to oral fat-sensitive neurons, in that their responses to fats (e.g., safflower oil), to silicone oil [(Si(CH3)2O)n], and to mineral oil (hydrocarbon) depended on the viscosity of these oils. Thus there is a dissociation between texture channels used to sense viscosity and fat. Some of these viscosity-sensitive single neurons were unimodal (somatosensory; 25%) and some received convergent taste inputs (75%). A second subpopulation of neurons responded to gritty texture (produced by microspheres suspended in CMC). A third subpopulation of neurons responded to capsaicin. These results provide evidence about the information channels used to represent the texture and flavor of food in a part of the brain important in appetitive responses to food and are relevant to understanding the physiological and pathophysiological processes related to food intake, food selection, and the effects of variety of food texture in combination with taste and other inputs that affect food intake.
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Lengkey, Hendronoto Arnoldus Walewangko, and Balia Roostita Lobo. "Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat." Macedonian Veterinary Review 39, no. 2 (October 1, 2016): 193–99. http://dx.doi.org/10.1515/macvetrev-2016-0087.
Full textAbstract:
AbstractIn this paper, we evaluated the effect of certain oils or fats (corn oil, margarine and beef fat) on the physico-chemical, microbiological characteristics and sensory quality of native chicken and rabbit sausages as low fat sausages. The sausages were evaluated by physicochemical analysis of pH, aw, moisture content, protein and fat, TPC and Salmonella as microbiological characteristics, as well as flavor, juiciness and overall acceptability as sensory quality, and with regards to diversification of meat products in Indonesia. Three formulations for native chicken (FA) and rabbit (FB) sausages were prepared: FA1 and FB1 (with 10% corn oil); FA2 and FB2 (with 10% margarine): FA3 and FB3 (with 10% beef fat). Results indicated no significant difference (p<0.05) between the pH and aw values of native chicken and rabbit sausages using different fat sources. The moisture content was significantly different (p<0.05) both between the native chicken and rabbit sausages and the types of fat source (corn oil, margarine and beef fat) added. No effect on protein content was found both in native chicken and rabbit sausages. The lowest fat content was found in rabbit sausages (18.79 + 0.70%) where corn oil was added as a fat source. Lowest TPC was also observed. Salmonella were not detected in any of the sausage groups. There was no significant difference (p<0.05) in various sensory attributes. In conclusion, native chicken and rabbit meat seems to be a suitable alternative for low fat sausages production, particularly with corn oil as fat source.
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KOTROTSIOS (Ν. ΚΟΤΡΩΤΣΙΟΣ), N., E. CHRISTAKI (Ε. ΧΡΗΣΤΑΚΗ), E. BONOS (Ε. ΜΠΟΝΟΣ), and P. FLOROU-PANERI (Π. ΦΛΩΡΟΥ-ΠΑΝΕΡΗ). "Carobs in productive animal nutrition." Journal of the Hellenic Veterinary Medical Society 62, no. 1 (November 10, 2017): 48. http://dx.doi.org/10.12681/jhvms.14835.
Full textAbstract:
The carob tree belongs to the nutrient plants and it is known since antiquity as a native plant of Greece. Its scientific name Ceratonia siliqua, originates from the Greek word "keraton" which means "horn", and which indicates the shape of its fruit. The carob tree is an evergreen, long-lived, polygamous, monoecious or dioecious. It is easily cultivated and thrives in all types of soil, except the humid and non-affluent. The wood, the bark and the leaves of carob have different uses. The fruit of the carob tree, the carob, is a lobe and it is 10-30 cm long and 2-3 cm wide with a brown and leathery exocarp and a fleshy and juicy mesocarp, in which 8 to 16 oval, flattened, hard and shiny reddish seeds are enclosed. The collection of the fruits must be finished before the winter rains. The fruits fall from the tree by themselves or by caning. A 6 years old carob tree can produce 2.25 kg carobs, while a 12 years old tree can produce 45 kg or more. The annual Greek carob production for the year 2005 was 14,816 tons, while the average yield was 9.8 kg/tree. The world carob production is about 315,000 tons/year. The carobs have low total fat and crude protein content, but high sugar content. The carobs' characteristic odor is due to their isobutyric acid content (1.3%). Furthermore, they include an unusually large amount of tannins, 16-20% of which are polyphenols and 27-50% of which are bound with cellulose. The tannins are a complex group of secondary metabolites of plants and are separated from other polyphenol compounds due to their ability to create sediment with proteins. The presence of tannin in feed reduces the nutrients' digestibility and has a negative effect on body weight gain. However, tannins can also have positive effects depending on their biological potency, because they have the ability to prevent bacterial, fungal and yeast growth. Carobs and their by-products have a considerable fibre content (average 8%) and therefore they can be included in supplementary ruminant rations up to 20% - 30%. Experiments carried out by adding carobs in broiler feeds resulted in decreased body weight gain and increased feed conversion ratio, probably because of the high cellulose and tannin content of the carob. Nevertheless, if the broiler's ration is enriched with fats or oils and synthetic amino acids, these birds show normal weight gain, but with a high feed conversion ratio. The carobs can be included up to 10% - 20% in the ration of pigs. Also, since the carobs have high sugar content, they can increase the feed consumption of the piglets and they can replace other sugar feeds with high sugar content (dextrose, starch, milk powder) without adversely affecting the feed intake. Greece produces a considerable quantity of carobs every year, therefore a part of this production could be utilized as animal feed
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Ahmad, Haeranah, and Ridhayani Adiningsih. "Efektivitas Metode Fitoremediasi Menggunakan Tanaman Eceng Gondok dan Kangkung Air dalam Menurunkan Kadar BOD dan TSS pada Limbah Cair Industri Tahu." Jurnal Farmasetis 8, no. 2 (November 30, 2019): 31–38. http://dx.doi.org/10.32583/farmasetis.v8i2.599.
Full textAbstract:
Air buangan pabrik tahu mengandung senyawa organik berupa protein, karbohidrat, minyak dan lemak dengan konsentrasi tinggi.Sebagian besar limbah cair tahu pada Industri Rumah Tangga di Kabupaten Mamuju langsung dibuang ke badan air tanpa pengolahan terlebih dahulu.Pencemaran akibat limbah cair tahu berupa oksigen terlarut rendah, air menjadi kotor, dan bau menyengat. Salah satu cara sederhana untuk mengolah air limbahnya yaitu dengan memanfaatkan tumbuhan air. Tujuan penelitian untuk mengetahui efektifitas metode fitoremediasi menggunakan tanaman eceng gondok dan kangkung air dalam menurunkan kadar TSS dan BOD pada limbah air tahu. Jenis penelitian adalah penelitian eksperimen yang menggunakan 12 bak yang terdiri dari 6 bak untuk tanaman yaitu 3 bak tanaman eceng gondok dan 3 bak tanaman kangkung air serta 3 kolam untuk kontrol. Penelitian ini dilakukan di Laboratorium Terpadu Poltekkes Kemenkes Mamuju yang dilaksanakan pada Agustus 2018.Rancangan penelitian adalah control group pre test –post test design. Analisis yang digunakan adalah uji Paired Sample Test dan Wilcoxon untuk mengetahui kemaknaan penurunan kadar BOD dan TSS sebelum dan sesudah dilakukan perlakuan. Hasil penelitian menunjukkan Ada perbedaan yang signifikan antara konsentrasi BOD air limbah tahu sebelum dan sesudah dikontakkan tanaman Kangkung Air dan Eceng Gondok dan tidak ada perbedaan yang signifikan antara konsentrasi TSS air limbah tahu sebelum dan sesudah dikontakkan tanaman Eceng Gondok dan Kangkung Air.Media yang digunakan dalam metode fitoremediasi yang paling efektif adalah menggunakan tanaman Eceng Gondok (Eichhornia sp.)
KataKunci: BOD, TSS, kangkung air, eceng gondok
THE EFFECTIVENESS OF PHYTOREMEDIATION METHOD USING HYACINTH PLANT AND IPOMOEA AQUATICA IN REDUCE LEVELS OF TSS AND BOD IN TOFU INDUSTRY LIQUID WASTE
ABSTRACT
Waste-water of tofu factory contains organic compounds in the form of protein, carbohydrates, oils, and fats with high concentrations. Most of the tofu liquid waste in the home industry in Mamuju Regency dispose their waste water into water bodies without processed . A simple way to process the waste water is attaching a water plant Pollution due to tofu liquid-waste in the form of low dissolved oxygen, water becomes dirty, and a pungent odor. The purpose of this study was to determine the effectiveness of the phytoremediation method using the Hyacinth Plantand Ipomoea Aquatica to reduce the levels of TSS and BOD in tofu waste-water.This type of research is an experimental study that uses 9 ponds consisting of 6 ponds for plants namely 3 ponds usinghyacinth plants and 3 ponds using ipomoea aquatic and 3 ponds for control. The research was conducted at the Integrated Laboratory of Poltekkes Kemenkes Mamuju which was conducted in August 2018. It was an experimental study with a control group pre-post test design. The analysis consisted of the Paired Sample Test and Wilcoxon test to determine the significance of decreasing BOD and TSS levels before and after treatment. Analysis showThere was a significant difference between the BOD concentrations of tofu waste-water before and after contacting Ipomoea Aquatica and Hyacinth Plant and here was no significant difference between the TSS concentrations of tofu waste-water before and after contacting the Hyacinth Plant and Ipomoea Aquatica. The most effective media in phytoremediation method was Hyacinth Plant
Keywords: BOD, TSS, hyacinth plant, ipomoea aquatica
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Khotijah, Lilis, Tuti Suryati, and M. Fandi. "Karakteristik dan Potongan Komersial Karkas Domba Muda Umur lima Bulan Dengan Ransum Komplit yang disuplementasi Minyak bunga matahari." Jurnal Ilmu Nutrisi dan Teknologi Pakan 17, no. 3 (December 30, 2019): 78–82. http://dx.doi.org/10.29244/jintp.17.3.78-82.
Full textAbstract:
The aim of the study was to evaluate the effect of graded levels of sunflower seed oil (SSO) supplementation on lamb five-month-old carcass characteristics and commercial cuts. Used 18 local male lambs, weaned, aged about 2 months, weight (10.21 ± 2.29 kg). Experimental design used group random design. Each group of sheep get a complete ration with a different level of sunflower seed oil (SSO), namely (P0) = 0% SSO (control); (P1) = 4% SSO; (P2) = 6% SSO. After animal five old age or 90 days feeding, randomly selected tree animals from each group were slaughtered The measured parameters include, weight slaughter, carcasses composition (meats, bones, fats), and commercial cuts of carcasses (leg, loin, shoulder, breast, neck, shank, flank, rack). The observation showed that the parameters are not affected by the treatment. It can be concluded that the addition of 6% sunflower oil in a complete ration keeping the characteristics and commercial cut of local lamb.
Key words: slaughter weight, carcass composition, lamb, sunflower seed oil
DAFTAR PUSTAKA
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Khalili, Narjes, Fateme Mohajeri, Fereshteh Ramroudi, Fatemeh Mojaver, Fatemeh Hakimi, Maryam Sardari, Mahboubeh Khebri, and Elham Khalili Sadrabad. "Quality Assessments of the Fried Oils in Fast Food Restaurants of Yazd, Iran." Journal of Nutrition and Food Security, July 29, 2020. http://dx.doi.org/10.18502/jnfs.v5i3.3792.
Full textAbstract:
Background: Oils and fats are among the important constituents of foods. Lipid oxidation can cause changes in taste, flavor, smell, color, texture, and nutritional value of the foods. Deep-fat frying (temperatures of 150 to 200 °C) leads to a series of chemical and physical reactions, so that the oil is oxidized, polymerized, and hydrolyzed.
Methods: In a current descriptive cross-sectional study, 100 oil samples were obtained from fast food shops in Yazd city during the spring and summer of 2018. A checklist was prepared including the oil type (oil or fat), odor, color, smoke, and duration of use. The peroxide value (PV), p-anisidine value (p-AV), free fatty acid (FFA) levels, and total polar compound (TPC) of the samples were examined.
Results: We found that 93% of the oil samples were in form of liquid. In term of color, 45% of the samples had a dark color and about 57% had an undesirable odor during cooking. In 23% of the fast food shops in Yazd, oil is used more than two days. The measurement of peroxide value showed that 73 samples had peroxide values higher than the allowable limits. The allowable average peroxide value was estimated as 2.33 meq/kg. Results showed that 56 samples had allowable FFA level (less than one), while the others were classified as oxidized oils. The p-AV in 55% of the oil samples were higher than 4. According to the results, 46% of the frying oil samples had TPC of higher than 25%, which showed that they should be discarded.
Conclusion: The results showed that majority of the fast food shops in Yazd used highly oxidized oils to prepare their food. The absorption of such oils by food can endanger the public health. Therefore, continuous monitoring of fast foods and restaurants as well as training the staff seem necessary.
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Xuan Truc, Le Mai, Nguyen Thi Lan Phi, and Le Huy Hai. "Blending Canarium Flavor (Canarium album L.) for Soft Candy from Natural Materials in Vietnam." Asian Food Science Journal, August 27, 2022, 38–44. http://dx.doi.org/10.9734/afsj/2022/v21i1030474.
Full textAbstract:
Aim and Objectives: The aim of this study is to create Canarium flavor with the main ingredient (Body note) being Canarium album (Lour.) Raeusch essential oil and natural essential oils found in Vietnam for soft candy product.
Materials and Methods: All the materials for making the Canarium flavor were from natural sources in Vietnam. Materials for making soft candy such as gelatin, sugar, and lemon juice were purchased in Vietnam market.
Flavor assessment experiment was conducted by olfactory. The created flavor of Canarium was tested on soft candy with 0.3% by weight.
Results: After the experiment, the flavors SC1, SC2 and SC3 having the ideal taste and smell for soft candy, were selected. The structure of flavors SC1, SC2 and SC3 included Grassy note, Green note, Fruity note, Woody note, Spicy note, Floral note, Sweete note and Spicy note. Flavors SC1, SC2 and SC3 had the same composition of 80% by weight, of which the main ingredient was Canarium oil (Canarium album L.) accounting for 50% by weight.
Conclusions: The flavors SC1, SC2 and SC3 were created from natural materials in Vietnam for soft candy product. Flavors SC1 and SC2, SC3 had natural, gentle and attractive scent. Flavor SC1 featured a Canarium odor and a Lemon leaf flavor. Flavor SC2 contained the characteristic aroma of Canarium and the sweet-spicy flavor of Cinnamon bark. Flavor SC3 was made up of Canarium odor and the spicy-hot flavor of ginger. The flavor and taste of SC1, SC2 and SC3 were very suitable for soft candy.
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Martinelli, Laira, Jessica Miranda Rosa, Carolina dos Santos Bragine Ferreira, Gustavo Marcelo da Luz Nascimento, Mateus Silveira Freitas, Luiz Carlos Pizato, Wanderson de Oliveira Santos, et al. "Antimicrobial activity and chemical constituents of essential oils and oleoresins extracted from eight pepper species." Ciência Rural 47, no. 5 (2017). http://dx.doi.org/10.1590/0103-8478cr20160899.
Full textAbstract:
ABSTRACT: Essential oils are the most important compounds produced during secondary metabolism in aromatic plants. Essential oils are volatile, have characteristic odor and are used as defensive agents by plants. In pepper, it is possible to say that essential oils are the “flavor fingerprint” of each species. In the present article, eight species of pepper were studied in order to extract their essential oils and oleoresins, test their antibacterial and antifungal activities and also to identify the compounds present in the most bioactive samples. Results demonstrated that two essential oils [Pimenta dioica (L.) Merr. and Schinus terebinthifolius] and three oleoresins (Schinus terebinthifolius and Piper nigrum white and black) recorded significant antimicrobial activity. These active essential oils and oleoresins are interesting for use in biotechnological processes employed in food, pharmaceutical and other industries.
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Senanayake, S. P. J. Namal. "Rosemary extract as a natural source of bioactive compounds." Journal of Food Bioactives 2 (June 30, 2018). http://dx.doi.org/10.31665/jfb.2018.2140.
Full textAbstract:
Rosemary (Rosmarinus officinalis, L.) is an aromatic evergreen herb widely used around the globe as a spice/seasoning, flavoring agent and for medicinal applications. Rosemary extract derived from rosemary leaves contains several polyphenolic components which exhibit antioxidant properties, but the predominant active components are the phenolic diterpenes, namely, carnosic acid and carnosol. Over 90% antioxidant activity of rosemary extract is attributed primarily to high content of lipophilic antioxidant molecules such as carnosic acid and carnosol. In addition to antioxidant components, rosemary extract also contains some volatile compounds. Rosemary extract bioactive compounds are also responsible for their distinctive aroma, color and flavor attributes. Rosemary extract can be applied in a wide range of oils and fats, and lipid-containing foods to delay lipid oxidation and to enhance the shelf-life of various food, feed and pet food products. This review delineates the chemistry, antioxidant mechanism, volatile flavor compounds, regulatory position, food applications, and stability of rosemary extract in foods.
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Gordon, Virginia C., Christopher C. Rainey, and Willainia C. Studmire. "Validation of the SafTest Peroxide Test Kit for the Measurement of the Peroxide Content of Oils, Tallows, Meat Meals, Potato Chips, and Grain Based Snacks” AOAC Performance Tested MethodSM 101001." Journal of AOAC INTERNATIONAL, November 25, 2020. http://dx.doi.org/10.1093/jaoacint/qsaa155.
Full textAbstract:
Abstract Background Peroxide value is used as an indicator of oxidative degradation, off flavor and rancidity in fat. Traditional methods are dependent on a fat extraction step to extract fat for subsequent titration of peroxides. The SafTest Peroxide Test offers a direct measurement of the peroxide value of vegetable oils, animal fats, meat meal and fish meal products, and potato chips, crackers and other processed grain-based snack products using micro-analytical and membrane separation principles. Objective The study objective is to validate the SafTest Peroxide Test in an internal study, two contracted studies and an independent laboratory study. Method Calibration, LOQ, robustness, selectivity, matrix, shelf life and lot-to-lot stability were evaluated. Results The practical dynamic range of the calibration is 0.00 to 0.20 meq/kg. LOQ was determined as 0.02 meq/kg for liquids analyzed neat and 0.08 to 0.46 meq/kg for dry matrices requiring a 1:4 to a 1:8 dilution. SafTest Peroxide Test RSDr averaged 1–13% compared to AOCS Cd 8–53 RSDr% of 1–15% and demonstrated average recoveries of 95.7, 91.5, and 105.2% of the AOCS Cd 8–53 results for olive oil, meat meal and fish, and animal fat and oils, respectively. Conclusion The SafTest Peroxide Test is an acceptable alternative to AOCS Cd 8–53 and AOCS Cd 8 b-90 for the measurement of peroxide value in oils, fats, meat meal, fish meal and snack products. Highlight The SafTest Peroxide Test uses small reagent volumes, eliminates fat extraction, and provides a rapid and standardized procedures for the detection of peroxide.
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Farag, Rabie S., Hanafy A. Hashem, Abdel-Alrahman Naser, and Montaser A. Mohamed. "A Review on Healthier Dietary Fats for Lower Calories in Take and Body Weight Control." Asian Journal of Applied Chemistry Research, March 9, 2021, 20–29. http://dx.doi.org/10.9734/ajacr/2021/v8i130183.
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Obesity is a global problem and numbers are rising at a fast pace in developing countries and it becomes a major public health concern. Economic costs associated with obesity are high and increasing with the rate of obesity. Obesity is a state of body fat being accumulated in excess, and it is well known that many diseases including metabolic disorders, such as diabetes and hyperlipemia and diseases in circulatory organs Such as hypertension and ischemic cardiac diseases tend to follow obesity. The fat contained in meals is one of the nutrients most profoundly related to the accumulation of body fat, but the excessive ingestion of fat may result in obesity. However, fat has intrinsic taste, and meals of extremely reduced-fat are often insufficient to give Satisfaction. Further, when deep-fried food or fried food is made, edible oil is indispensable as a heating medium. The so-called fat substitutes were developed in the early 2000s for resolving such a situation. However, none of them are fully satisfactory in Safety, physical properties, cooking properties and flavor. This review will discuss the dietary fats that were developed for different food applications which are claimed as healthy oils with lower calorie intake than classical triglycerides oils which have a caloric content of average of 9 cal/gm and recommendations for optimum healthier and dietary for obesity and diabetic control and lower calories food.
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Tescarollo, Iara Lúcia, Aratã Carvalho Oliveira, Arielli Pereira Couro Fiorin, and Mariana Ferreira Nascimento. "Characterization of orodispersible films formulated with natural flavors." Revista Científica Multidisciplinar Núcleo do Conhecimento, November 4, 2019, 05–17. http://dx.doi.org/10.32749/nucleodoconhecimento.com.br/health/orodispersible-films.
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The oral route is one of the most used for the administration of solid dosage forms because it is convenient, economical and easy to administer, however, it may present as limitations the difficulty of swallowing for some patients. Orodispersible films (ODF) constitute a pharmaceutical form, innovative, practical, versatile and easy to administer. They are characterized by thin, flexible polymeric films developed for oral drug administration and can overcome the swallowing difficulties associated with solid dosage forms such as tablets and capsules. In addition to the drug, orodispersible dosage forms have in their composition film-forming polymers, plasticizers, sweeteners, saliva stimulating agents, flavoring agents, coloring agents, stabilizers, thickeners, permeation enhancers and disintegrants. Sweeteners, flavors and flavorings give ODF a sweet taste and pleasant odor and can contribute to masking excessively bitter drugs. The present study aimed to develop and evaluate the physicochemical and organoleptic properties of ODF formulated with two different flavorings so that they can be used to deliver drugs with oral absorption potential. Two samples were produced using the essential oils of Sicilian lemon and tangerine. The samples were submitted to a preliminary stability test and evaluated in terms of appearance, color, odor, flavor, pH, disintegration time and average weight. The results revealed potential in the use of Sicilian lemon and tangerine essential oils in the development of ODF, however, in the preliminary stability study, very noticeable changes were observed for the samples stored under different temperature conditions. Although other more in-depth studies should be conducted in the characterization of the samples produced, the approach adopted in this study can contribute to the construction of a scientific basis for the development of preparations involving ODF.
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Ahari, Hamed, Ramona Massoud, and Anousheh Sharifan. "The Effect of Cuminum Essential Oil on Rheological Properties and Shelf Life of Probiotic Yoghurt." Journal of Nutrition and Food Security, October 26, 2020. http://dx.doi.org/10.18502/jnfs.v5i4.4431.
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Background: Antimicrobial and antioxidant properties of the essential oils (EOs) are important in food industry. This study investigated the effects of EO from Cuminum cyminum on the preservation of yogurt containing Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium bifidum.
Methods: The yogurt samples’ biological, physicochemical, and sensorial characteristics were evaluated at three levels of 1%, 2% and 3% of EO during the storage (7, 14, and 21 days).
Results: The bacterial activity declined significantly in all samples during the storage (P < 0.05). Adding EO decreased the rate of bacterial growth of both probiotic and starter strains over 21 days. The titratable acidity (TA) and syneresis were increased (P < 0.05), while the pH levels were decreased (P < 0.05) during the storage. The highest viscosity was 8600 mili paskal secent (mPa.s) in control sample in the first day and 5700 mPa.s for 1% cuminum cyminum essential oil (CEO) on the 21st day. The CEO had no effects on flavor, odor, and overall acceptability.
Conclusion: Generally, the high level of phenols influenced the biological, physicochemical, and rheological properties of bioyogurts positively.
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Choudhary, Shailja, Hemlata Kaurav, and Gitika Chaudhary. "Hing (Ferula asafoetida). A Review Based Upon its Ayurvedic and Pharmacological Properties." International Journal of Pharmaceutical Sciences Review and Research 68, no. 2 (June 15, 2021). http://dx.doi.org/10.47583/ijpsrr.2021.v68i02.006.
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Ferula is considered as the third largest genus of the family Apiaceae (Umbelliferae) which consists of 180-185 species. Asafoetida is defined as the oleo-resin gum extracted from the stem and rhizome of the Ferula asafetida plant. It is commonly called Hing or Devil's dung. It is a native species of Iran, Afghanistan and Pakistan. In Ayurveda, it is described as an analgesic agent and is mentioned in Charak Samhita. It carries a strong, tenacious and sulfurous odor. It is also used as a spice or as a condiment in various cookeries as a flavor like in curries, fresh vegetables, meat, pickles and pulses. Asafetida is distinguished as asafetida hing (hing) and asafetida (hingra). Traditionally, the plant is used to treat diseases like whooping cough, asthma, bronchitis, epilepsy, ulcer, stomachache, flatulence, bronchitis, antispasmodic, intestinal parasites, influenza and weak digestion. The main active constituents present in the Ferula asafetida plant are resins, gums and essential oils. From the reported studies it was found that the plant possesses various therapeutic and pharmacological properties like antioxidant, antimicrobial, antifungal, antiviral, antitumor, antimicrobial, antidiabetic, antispasmodic, hypertensive, hepatoprotective, neuroprotective and antiviral properties. In this review article, attempts have been made to describe the overall plant based on its modern and traditional view.
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Mindt, Melanie, Arman Beyraghdar Kashkooli, Maria Suarez-Diez, Lenny Ferrer, Tatjana Jilg, Dirk Bosch, Vitor Martins dos Santos, Volker F. Wendisch, and Katarina Cankar. "Production of indole by Corynebacterium glutamicum microbial cell factories for flavor and fragrance applications." Microbial Cell Factories 21, no. 1 (March 24, 2022). http://dx.doi.org/10.1186/s12934-022-01771-y.
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Abstract Background The nitrogen containing aromatic compound indole is known for its floral odor typical of jasmine blossoms. Due to its characteristic scent, it is frequently used in dairy products, tea drinks and fine fragrances. The demand for natural indole by the flavor and fragrance industry is high, yet, its abundance in essential oils isolated from plants such as jasmine and narcissus is low. Thus, there is a strong demand for a sustainable method to produce food-grade indole. Results Here, we established the biotechnological production of indole upon l-tryptophan supplementation in the bacterial host Corynebacterium glutamicum. Heterologous expression of the tryptophanase gene from E. coli enabled the conversion of supplemented l-tryptophan to indole. Engineering of the substrate import by co-expression of the native aromatic amino acid permease gene aroP increased whole-cell biotransformation of l-tryptophan to indole by two-fold. Indole production to 0.2 g L−1 was achieved upon feeding of 1 g L−1l-tryptophan in a bioreactor cultivation, while neither accumulation of side-products nor loss of indole were observed. To establish an efficient and robust production process, new tryptophanases were recruited by mining of bacterial sequence databases. This search retrieved more than 400 candidates and, upon screening of tryptophanase activity, nine new enzymes were identified as most promising. The highest production of indole in vivo in C. glutamicum was achieved based on the tryptophanase from Providencia rettgeri. Evaluation of several biological aspects identified the product toxicity as major bottleneck of this conversion. In situ product recovery was applied to sequester indole in a food-grade organic phase during the fermentation to avoid inhibition due to product accumulation. This process enabled complete conversion of l-tryptophan and an indole product titer of 5.7 g L−1 was reached. Indole partitioned to the organic phase which contained 28 g L−1 indole while no other products were observed indicating high indole purity. Conclusions The bioconversion production process established in this study provides an attractive route for sustainable indole production from tryptophan in C. glutamicum. Industrially relevant indole titers were achieved within 24 h and indole was concentrated in the organic layer as a pure product after the fermentation.