The possible application of edible pumpkin oil cake film as pouches for flaxseed oil protection.

Lipid oxidation in fatty food products presents serious challenge, significantly limiting their shelf-life. One of the possible approaches to deal with it is use of high-barrier or active packaging. Oxidation affects the formation of potentially toxic aldehydes through the degradation of polyunsaturated fatty acids, reducing the nutritive value of food, and leads to significant changes in sensory properties. For fatty food products packing, biopolymer packaging materials may provide good alternative to plastic, due to competitive barrier properties to gases, their natural origin and biodegradability. In this paper, composite pumpkin oil cake (PuOC) and duplex pumpkin oil cake/maize zein films (PuOC/MZ) were prepared. Potential protective effects PuOC-based pouches were tested for packing fatty food products, and flaxseed oil was used as a model food system. Results showed that PuOC-based films ensure good oxidative stability and less satisfactory sensory quality of oil, without significance changes in oil composition.

Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása.

The effect of a chitosan coating with added essential oil of oregano (Origanum vulgare) on lipid oxidation of dry fermented sausage (Petrovská klobása) was investigated. Fatty acid profile, aldehyde contents and sensory analysis of odor and flavor were determined after drying and during seven months of storage. Between coated and control sausage, a difference was observed after two months storage in fatty acid profiles (myristic, oleic and linoleic acids), but after seven months storage there was no difference. Decrease in polyunsaturated acid content was observed (from 17.25% to 15.70%), as well as an increase in total aldehydes (from 4.54 µg/g to 31.80 µg/g), due to lipid oxidation during storage. After seven months storage, the content of most aldehydes was significantly lower in coated sausage than in the control. Sensory characteristics of odor and flavor were better for coated sausage, after seven months of storage. Results suggest that chitosan-oregano coating can be successfully applied to protect dry fermented sausages from lipid oxidation.