Microencapsulation of peanut skin polyphenols for shelf life improvement of sunflower seeds.

Derived from industrial processing waste, peanut skins contain polyphenols that delay oxidative food spoilage. However, these compounds are susceptible to light, heat, and oxygen exposure. Microencapsulation provides a solution by offering protection from these factors. The aim of this study was to evaluate the protective effect of peanut skin extract microcapsules on the chemical, microbiological, and sensory property and shelf life of sunflower seeds during storage. Five roasted sunflower seed samples were prepared: control (S-C); added with butylhydroxytoluene (S-BHT); coated with carboxymethyl cellulose (S-CMC); coated with CMC and the addition of peanut skin crude extract (S-CMC-CE); coated with CMC and the addition of microcapsules (S-CMC-M20). Sensory acceptability was determined using hedonic testing. Chemical (peroxide value, conjugated dienes, hexanal and nonanal content, and fatty acid profile), microbiological, and descriptive analyses were carried out on samples stored for 45 days at room temperature. Shelf life was calculated using a simple linear regression. All samples were microbiologically fit for human consumption and accepted by consumer panelists, scoring above five points on the nine-point hedonic scale. S-CMC-M20 exhibited the lowest peroxide value (6.59 meqO2/kg) and hexanal content (0.4 µg/g) at the end of the storage. Estimated shelf life showed that S-MC-M20 (76.3 days) extended its duration nearly ninefold compared to S-C (8.3 days) and doubled that of S-CMC-CE (37.5 days). This indicates a superior efficacy of microencapsulated extract compared to its unencapsulated form, presenting a promising natural strategy for improving the shelf life of analogous food items. PRACTICAL APPLICATION: Incorporating peanut skin extract microcapsules in coating sunflower seeds presents a promising strategy to extend the shelf life of lipid-rich foods, capitalizing on the antioxidant properties of polyphenols. This innovative approach not only enhances nutritional quality but also addresses sustainability concerns by repurposing agro-industrial byproducts, such as peanut skins. By meeting consumer demand for functional foods with added health benefits, this technique offers potential opportunities for the development of novel, value-added food products while contributing to circular economy principles and waste management efforts.

Soymilk stability increase using polyphenols microcapsules.

Functional beverages have aroused a great interest to the food industry. Among the functional ingredients, there is a growing demand for antioxidant incorporation into foods, which implies a challenge to preserve their bioactivity. The health benefits provided by soymilk can be improved by the addition with microcapsules of polyphenols from peanut skin and this procedure is an alternative to protect these natural and bioactive compounds from environmental factors. The aim of this work was to determine the chemical, antioxidant, microbiological and sensory changes during storage of the product. Soymilk samples were prepared without any addition (C); with peanut skin extract (BEA); and with microcapsules with polyphenols (MCBEA) and stored at 4 °C for 30 days. Results showed that the addition of polyphenols (free or microencapsulated) improved the chemical, microbiological and sensory stability of soymilk. The BEA and MCBEA had lower values of hydroperoxides, hexanal, bacterial growth, oxidised flavour, and sweet taste than C. The BEA exhibited higher phenol content (819.72 mg gallic acid equivalents/L), antioxidant activity (64.66% DPPH inhibition) and colour intensity than MCBEA. The study suggested that polyphenol microencapsulation is a procedure that can protect these sensitive compounds and control their release into this food matrix.

Microencapsulation of phenolic compounds extracted from soybean seed coats by spray-drying.

This study aimed to characterize and microencapsulate soybean seed coats phenolic compounds by spray-drying, evaluating physicochemical properties and storage stability. Different extraction methodologies were used to obtain crude extract (SCE), ethyl acetate fraction, water fraction, and bound phenolic extract. Extraction yield, total phenolic and flavonoid contents, and antioxidant capacity were determined. HPLC-electrospray ionization source-MS/MS analysis was performed on SCE. Microencapsulation by spray-drying of SCE incorporating 10%, 20%, and 30% maltodextrin (MD) was carried out. Drying yield (DY), encapsulation efficiency (EE), moisture, morphology and particle size, dry, and aqueous storage stability were evaluated on the microcapsules. SCE had 7.79 g/100 g polyphenolic compounds (mainly isoflavones and phenolic acids) with antioxidant activity. Purification process by solvent partitioning allowed an increase of phenolic content and antioxidant activity. Microcapsules with 30% MD exhibited the highest DY, EE, and stability. Microencapsulated polyphenolic compounds from soybean seed coats can be used as functional ingredients in food products. PRACTICAL APPLICATION: Soybean seed coat is a usually discarded agro-industrial by-product, which presents antioxidant compounds of interest to human health. These compounds are prone to oxidation due to their chemical structure; therefore, microencapsulation is a viable and reproducible solution to overcome stability-related limitations. Microencapsulation of soybean seed coats polyphenols is an alternative which protects and extends the stability of phenolic compounds that could be potentially incorporated into food products as a natural additive with antioxidant properties.

Improving walnuts' preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein-based edible coating.

Walnut kernels contain high amounts of polyunsaturated fatty acids that determine a limited shelf life on these nuts. The application of walnut phenolics as antioxidants through a walnut protein-based coating, obtained from walnut oil cake residue, can help to increase the shelf life of walnuts. The objective was to evaluate the preservative effect of walnut polyphenols included in a walnut-proteic edible coating on walnut kernels. Three treatments of walnuts coated with walnut flour were prepared: without the addition of antioxidants (control); with the addition of a walnut phenolic extract; and with the addition of butylated hydroxytoluene (BHT). On the last storage day, the sample with the addition of walnut phenolics presented a lower peroxide (3.64 meq 02 /kg oil) and anisidine value (1.11), conjugated diene (15.92), and hexanal content (19.67 × 106 e.c.) than the control sample (6.23, 1.81, 24.65, and 122.37 × 106 e.c., respectively). Also, on the last day, the control sample showed the highest deterioration of polyunsaturated fatty acids (from 74.83 to 71.08 g/100g), carotenoid (from 3.43 to 1.90 mg/kg), and γ-tocopherol content (from 349.66 to 298.42 mg/kg). In addition, this sample exhibited the highest oxidized (20.33) and the lowest walnut flavor intensity (64.67) on day 84. Regarding consumer acceptance, the phenolic-added sample displayed a greater flavor acceptance score. Walnut phenolics, implemented through a walnut protein-based coating, improve the preservation of walnuts. PRACTICAL APPLICATION: The combination of walnut-phenolic extracts and walnut-based edible coating applied on walnuts by food industries allows to prolong their shelf life, by preserving their nutritional, sensory, and quality properties. Considering the practical feasibility, the procedure used to prepare these products is simple and requires machineries already present in food industries. In addition, the utilization of this coating with walnut-phenolics exerts benefits like, the prevention of allergen cross-contamination in the chain of production, the utilization of an industry's residue, the replacement of synthetic antioxidants and, and the diminishment of the amount and thickness of plastic needed for walnuts' packaging.

Harina de piñón (Araucaria araucana (Mol.) K. Koch). Obtención y evaluación de la calidad nutricional y sensorial / Piñón flour (Araucaria araucana (Mol.) K. Koch). Obtaining and evaluating nutritional and sensory quality

INTRODUCCIÓN: la Araucaria araucana es un árbol originario de la Cordillera de los Andes, cuyo fruto es conocido como piñón. Dicha semilla presenta un alto valor energético y proporciona una gran cantidad de carbohidratos y fibra, lo que permite diversas formas de empleo en productos alimenticios que aún no han sido exploradas; desaprovechando así su potencial gastronómico. Actualmente, la tendencia en investigación se inclina hacia la búsqueda de materias primas alternativas para la elaboración de nuevos productos con valor agregado. OBJETIVO: evaluar aspectos nutricionales y sensoriales de la harina de piñón, su capacidad antioxidante, aplicada en galletas de piñón libres de gluten. MATERIALES Y MÉTODOS: se determinó la composición química de la harina de piñón, contenido de polifenoles totales y actividad antioxidante mediante DPPH·. Se elaboraron galletas libres de gluten, y se analizó la composición nutricional y aceptabilidad de atributos color, sabor, aroma, textura y apariencia a través de escala hedónica de 9 puntos en 157 jueces no entrenados previo consentimiento informado. RESULTADOS: la harina de piñón presentó un contenido mayoritario de carbohidratos (75%), proteínas (6,5%) y grasas totales (5,7%). Se observó la presencia de capacidad de captación de radicales DPPH· (IC50 2342,72 μg/mL), probablemente asociado al contenido de fenoles totales encontrado (0,65 mg EAG/g harina deslipidizada). La textura fue el atributo mejor evaluado (7,01 puntos), seguido de color, sabor y apariencia, los cuales obtuvieron medias de puntaje similares entre sí. El aroma de las galletas recibió el puntaje medio más bajo (5,85 puntos). Las galletas evaluadas sensorialmente fueron aceptadas por más del 80% de los jueces. CONCLUSIÓN: la harina de piñón es un alimento rico en carbohidratos, con moderado contenido de polifenoles y capacidad antioxidante, de buena aceptabilidad sensorial, cuyo consumo permitiría optimizar los recursos locales y potencialmente impulsar el mercado regional

INTRODUCTION: Araucaria araucana is a tree originary from the Andes Mountains whose seed is known as piñón. This seed has a high energetic value and provides a large amount of carbohydrates and fiber, which allows various forms of use in food products that have not yet been explored; thus, wasting its gastronomic potential. Nowadays, the research trend leans towards the search for alternative raw materials for the elaboration of new value-added products. OBJECTIVE: to evaluate nutritional and sensory aspects of piñón flour, as well as its antioxidant capacity, applied to gluten-free piñón cookies. MATERIALS AND METHODS: chemical composition, total polyphenol content and antioxidant activity by DPPH· assay were determined. Gluten-free cookies were formulated, and nutritional composition and acceptability of attributes color, flavor, aroma, texture and appearance through the 9-point hedonic scale in 157 untrained judges were analyzed. RESULTS: the piñón flour had a majority content of carbohydrates (75%), followed by protein (6.5%) and total fat (5.7%). The presence of DPPH· radical scavenging capacity was observed (IC50 2342.72 μg/mL), probably associated with the total phenolic content found (0.65 mg GAE/g deslipidized flour). Texture was the best evaluated attribute (7,01 points), followed by color, flavor and appearance, which obtained similar average scores. Cookie aroma received the lowest average score (5,85 points). The evaluated cookies were overall accepted by more than 80% of the judges. CONCLUSION: the piñón flour is a carbohydrate-rich food, with moderate content of polyphenols and antioxidant capacity, of good sensory acceptability. Its consumption could allow to optimize the local resources and potentially boost the regional market

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts.

This study aims to assess the enhancement of the chemical and sensory properties of roasted peanuts during storage, through the application of high-protein defatted peanut flour (DPF) coatings incorporated with and without antioxidants. The control sample without coating, packed in normal atmosphere (control), showed the highest conjugated dienes (CD) increment (from 1.17 on day 0 to 3.60 on day 180). Roasted peanuts without coating, packed in high barrier bags under vacuum, reached the lowest CD at day 180 (1.92). Conjugated trienes and peroxide values were analogous to CD. The control exhibited the greatest decrease in α-tocopherol (from 27.65 mg/100 g on day 0 to 21.32 mg/100 g on day 180) and γ-tocopherol (from 21.91 mg/100 g on day 0 to 14.99 mg/100 g on day 180). 3-Methylpyridine and 2,5-dimethylpyrazine decreased with storage time only for the control, which had the highest increase in oxidized flavor (from 0 on day 0 to 13.30 on day 180), cardboard (from 7.67 on day 0 to 15.23 on day 180), and astringency. The lowest decreases in roasted peanutty scores were seen in coated samples. DPF coatings delayed roasted peanuts oxidation, enhancing their sensory properties and shelf life compared with the control sample. PRACTICAL APPLICATION: Defatted peanut flour (DPF) is a byproduct obtained during peanut oil extraction and is a possible material for edible film preparation. This strategy adds value to the peanut industry by transforming a by-product into a material with the potential to develop biodegradable and economical films. The application of this DPF-based edible coating on the surface of roasted peanuts may have contributed to extent product's shelf life, allowing for coated products to be packaged in lower barrier and less expensive materials. Use of peanut material to coat peanuts avoids the risk of allergen protein cross contamination, which would be highly valuable for the food industry.

Contribution of organic acids to α-terpinene antioxidant activity.

DPPH scavenging activity and antioxidant activity in canola oil of α-terpinene, BHT (butylated hydroxytoluene) and acetic, malic and citric acids and their mixtures were determined to examine the synergistic effect on the antioxidant activity. The results demonstrated that α-terpinene and organic acids had low or any activity against DPPH and BHT showed an IC50 of 0.035 mM. When mixed with organic acids, α-terpinene increased its activity showing a synergistic effect. The mix of α-terpinene (1.58 mM) and citric acid (2.91 mM) showed the higher synergistic effect in DPPH (121.82). BHT scavenging activity was inhibited by organic acids. Although the DPPH scavenging activity was enhanced for α-terpinene and inhibited for BHT by organic acids, the antioxidant activity in canola oil was not. It indicated that the scavenging DPPH activity and antioxidant activity in canola oil of a compound or a mixture of compounds are not always positively correlated with each other.

Sensory and Chemical Stabilities of High-Oleic and Normal-Oleic Peanuts in Shell During Long-Term Storage.

Oxidative rancidity is one of the major causes of peanut quality deterioration. The in-shell nut industry's greatest concern is to preserve high quality and extended the shelf life of these products. This research determined the sensory and chemical stabilities of raw in-shell high-oleic and normal-oleic peanuts during long-term storage. In-shell peanuts samples of normal- and high-oleic types were stored at room temperature (23 °C) for 675 days. The quality parameters, like the fatty acid composition, moisture content, free fatty acids (FFA), peroxide value (PV), conjugated dienes (CD), and p-anisidine value (pAV), as well as sensory attributes, were analyzed every 45 days. High-oleic samples showed a 4.36-fold higher oleic acid/linolenic acid (O/L) ratio (O/L = 10.65) than normal-oleic peanuts (O/L = 2.44). FFA, PV, CD, pAV, and oxidized and cardboard flavors increased in all stored samples but especially in normal-oleic peanuts. Conversely, roasted peanutty flavor decreased in all samples during storage but in lower proportion in high oleic peanut samples. The sensory and chemical changes that occurred in unshelled normal- or high-oleic peanut samples were not remarkable, suggesting that the shell may protect peanut kernels against deterioration. However, in-shell high-oleic samples show greater stability and shelf life than normal-oleic peanuts under the studied storage condition. PRACTICAL APPLICATION: Quality preservation of peanuts is important for the food industry using peanuts as an ingredient. Peanut processors are concerned as to the best ways to preserve peanut quality for long-term storage. Raw high oleic peanuts kept in the shells show better preservation of their sensory and quality properties during storage. In-shell peanuts constitute an appropriate alternative to preserve chemical and sensory properties of this product.

Antioxidant Stability Study of Oregano Essential Oil Microcapsules Prepared by Spray-Drying.

Release kinetics of the volatile compounds of oregano EO microcapsules and the relation with the antioxidant activity were studied. Different wall material (WM) to core (C) ratios (1:1 and 2:1; WM:C), addition of colloidal silicon dioxide (CSD); and different storage conditions: 23 °C (room temperature; R) and 4 °C (fridge temperature; F) were evaluated for 90 d. Volatile compounds, total phenolic content (TPC), free radical scavenging activity (FRSA), and Trolox equivalent antioxidant capacity (TEAC) were measured. The formulas 2:1 (WM:C) (R and F) without CSD behaved differently from the rest, exhibited a higher antioxidant activity, and released less amount of volatile compounds after 90 d. These treatments grouped together in the cluster analysis, showing the highest TPC (81.54 mg gallic ac/g), FRSA (8.66%), and TEAC (12.35 µg Trolox/g). The addition of CSD facilitated the released of volatile compounds through storage time and promoted losses in the antioxidant activity. The temperature had a significant effect in most of the evaluated variables. However, this effect was more noticeable in F2 (1:1, CSD). PRACTICAL APPLICATION: Oregano essential oil has antioxidant, antimicrobial, and sensory preserving properties. However, it is susceptible to volatilization and is degraded by external factors. Its addition into food matrices is restricted due to low solubility and hydrophobicity. The antioxidant activity of oregano EO is preserved after the process of microencapsulation by spray-drying that extends its stability during storage. Oregano EO microcapsules are an alternative of delivery which protects and extends the shelf life of this essential oil, overcomes stability related limitations and preserves its desirable characteristics allowing these kind of microcapsules to be later incorporated into food products. These microcapsules could be used as a natural additive/flavouring with antioxidant properties.

Sensory Quality Preservation of Coated Walnuts.

The objective of this study was to evaluate the sensory stability of coated walnuts during storage. Four walnut samples were prepared: uncoated (NC), and samples coated with carboxymethyl cellulose (NCMC), methyl cellulose (NMC), or whey protein (NPS). The samples were stored at room temperature for 210 d and were periodically removed from storage to perform a sensory descriptive analysis. A consumer acceptance test was carried out on the fresh product (storage day 0) to evaluate flavor. All samples exhibited significant differences in their sensory attributes initially and after storage. Intensity ratings for oxidized and cardboard flavors increased during storage. NC showed the highest oxidized and cardboard intensity ratings (39 and 22, respectively) and NMC exhibited the lowest intensity ratings for these negative attributes (8 and 17, respectively) after 210 d of storage. Alternatively, the intensity ratings for sweetness and walnut flavors were decreased for all samples. NMC had the lowest decrease at the end of storage for these positive attributes (75.86 in walnut flavor and 12.09 in sweetness). The results of this study suggest a protective effect of the use of an edible coating to preserve sensory attributes during storage, especially for samples coated with MC. The results of the acceptance test showed that addition of the coating negatively affected the flavor acceptance for NMC and NCMC coated walnuts. Edible coatings help to preserve sensory attributes in walnuts, improving their shelf-life, however, these coatings may affect consumer acceptance in some cases.

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants.

Almonds provide many benefits such as preventing heart disease due to their high content of oleic fatty acid-rich oil and other important nutrients. However, they are susceptible to oxidation reactions causing rancidity during storage. The objective of this work was to evaluate the chemical and sensory quality preservation of almonds coated with carboxymethyl cellulose and with the addition of natural and synthetic antioxidants during storage. Four samples were prepared: almonds without coating (C), almonds coated with carboxymethyl cellulose (CMC), almonds coated with CMC supplemented with peanut skins extract (E), and almonds coated with CMC and supplemented with butylhydroxytoluene (BHT). Proximate composition and fatty acid profile were determined on raw almonds. Almond samples (C, CMC, E and BHT) were stored at 40 °C for 126 d. Lipid oxidation indicators: peroxide value (PV), conjugated dienes (CD), volatile compounds (hexanal and nonanal), and sensory attributes were determined for the stored samples. Samples showed small but significant increases in PV, CD, hexanal and nonanal contents, and intensity ratings of negative sensory attributes (oxidized and cardboard). C had the highest tendency to deterioration during storage. At the end of storage (126 d), C had the highest PV (3.90 meqO2 /kg), and BHT had the lowest PV (2.00 meqO2 /kg). CMC and E samples had similar intermediate PV values (2.69 and 2.57 meqO2 /kg, respectively). CMC coating and the addition of natural (peanut skin extract) and synthetic (BHT) antioxidants provide protection to the roasted almond product.

Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels.

BACKGROUND: Sunflower seeds are susceptible to developing rancidity and off-flavours through lipid oxidation. Edible coatings and essential oils have proven antioxidant properties in different food products. The purpose of this study was to evaluate the combined effect of using an edible coating and thyme and basil essential oils to preserve the chemical and sensory quality parameters of roasted sunflower seeds during storage. RESULTS: 50% DPPH inhibitory concentration (IC50) values of 0.278 and 0.0997 µg mL(-1) were observed for thyme and basil, respectively. On storage day 40, peroxide values were 80.68, 70.28, 68.43, 49.31 and 33.87 mEq O2 kg(-1) in roasted sunflower seeds (RS), roasted sunflower seeds coated with carboxymethyl cellulose (CMC) (RS-CMC), roasted sunflower seeds coated with CMC added with basil (RS-CMC-A), thyme (RS-CMC-T) and butylated hydroxytoluene (RS-CMC-BHT), respectively. RS-CMC-T and RS-CMC-BHT presented the lowest peroxide values, conjugated dienes and p-anisidine values during storage. RS-CMC-BHT, RS-CMC-T, and RS-CMC-A showed the lowest oxidized and cardboard flavour intensity ratings. On storage day 40, roasted sunflower flavour intensity ratings were higher in RS-CMC-T and RS-CMC-A. CONCLUSIONS: Thyme and basil essential oils added to the CMC coating improved the sensory stability of this product during storage, but only thyme essential oil increased their chemical stability.

Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds.

BACKGROUND: Oxidation products and rancid flavors decrease the sensory quality of food products, making them unacceptable to consumers. Synthetic antioxidants are used in many foods to prevent rancidity, though their safety is questioned. Monoterpenes are obtained from essential oils and many of them have shown antioxidant activity. The objective of this study was to evaluate the stability of sensory and chemical parameters in roasted sunflower seeds supplemented with carvacrol, thymol and sabinene hydrate monoterpenes. RESULTS: Five samples were prepared: control roasted sunflower seeds (RS-C) and sunflower seeds treated with carvacrol (RS-Car), sabinene hydrate (RS-S), thymol (RS-T) and butylated hydroxytoluene (RS-BHT). The three monoterpenes (carvacrol, sabinene hydrate and thymol) provided protection to this food product, inhibiting the formation of oxidative deterioration compounds such as peroxides and hexanal and undesirable off-flavors such as oxidized and cardboard flavors. Sabinene hydrate had greater effect preventing peroxide formation during storage than the other monoterpenes. CONCLUSION: Carvacrol, sabinene hydrate and thymol could be used as an alternative to synthetic antioxidants for preserving the quality of roasted sunflower seeds.

Antioxidant activity of fractions from oregano essential oils obtained by molecular distillation.

The objective of this study was to determine the antioxidant activity of fractions separated from oregano essential oil by short-path molecular distillation. Two residue (R1 and R2) and two distillate (D1 and D2) fractions were prepared by molecular distillation. The major components were: carvacrol, terpinen-4-ol and γ-terpinene in R1 and R2; and γ-terpinene, α-terpineol and sabinene in D1 and D2. Free-radical scavenging activity was observed in all fractions and was highest in R2 (77.2%). D1 and D2 showed a smaller amount of volatile oxidation compounds produced from sunflower oil stored at 60°C for 14days. The greatest antioxidant activity was observed in D1 and D2. The thermal stability of oregano essential oil and its fractions was also analysed. R1 and R2 presented an increased carvacrol concentration and thermal stability. The short-path molecular distillation fractions can be used to prepare fractions from oregano essential oil with a higher antioxidant activity.

Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds.

The objective was to evaluate the stability of sensory and chemical parameters in roasted sunflower seeds supplemented with oregano and poleo essential oils; and the consumer acceptability of this product. Four samples were prepared: plain roasted sunflower seeds (Control = RS-C), and sunflower seeds added with oregano (RS-O) or poleo (RS-P) essential oils or BHT (RS-BHT). Consumer acceptance was determined on fresh samples. The overall acceptance averages were 6.13 for RS-C, 5.62 for RS-P, and 5.50 for RS-O (9-point hedonic scale). The addition of BHT showed greater protection against the oxidation process in the roasted sunflower seeds. Oregano essential oil exhibited a greater antioxidant effect during storage than poleo essential oil. Both essential oils (oregano and poleo) provided protection to the product, inhibiting the formation of undesirable flavors (oxidized and cardboard). The antioxidant activity that presents essential oils of oregano and poleo could be used to preserve roasted sunflower seeds.

Effect of peanut skin extract on chemical stability and sensory properties of salami during storage.

BACKGROUND: Peanut skin extracts (PSEs) have proven antioxidant properties in different food products. The objective of this study was to evaluate the effect of peanut skin extract as natural preserving compounds on chemical stability and sensory properties of salami during storage. RESULTS: PSE was obtained with ethanol-water and added during the preparation of salami samples. Raw salami samples were cured and stored at 15 °C and 65% relative humidity. Moisture, peroxide value, conjugated dienes, free fatty acids and sensory descriptive attributes were evaluated on the samples. Peroxide values increased during storage in all samples and were 82.9 in control (salami without additives), 18.0 in salami with 0.2 g kg(-1) PSE (E0.02), 13.0 in salami with 1.0 g kg(-1) PSE (E0.1), and 0.63 meqO2 kg(-1) in salami with butylated hydroxytoluene (BHT) after 42 days of storage. BHT and E0.1 treatments resulted in a lower increase in the intensity of oxidized flavor and a lower decrease in the intensity of salami flavor. CONCLUSION: Chemical indicators and descriptive results indicated that PSE retards lipid oxidation and preserves sensory properties of salami, prolonging its shelf life.

Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant.

UNLABELLED: Four commercial varieties of oregano are farmed in Argentina: "Compacto,""Cordobes,""Criollo," y "Mendocino." Oregano essential oil is known for antioxidant properties. The objective of this study was to evaluate changes in the intensities of positive and negative attributes in extra virgin olive oil with addition of essential oil obtained from the 4 Argentinean oregano types. Oregano essential oil was added into olive oil at 0.05% w/w. The samples were stored in darkness and light exposure during 126 d at room temperature. The intensity ratings of fruity, pungency, bitterness, oregano flavor, and rancid flavor were evaluated every 21 d by a trained sensory panel. In general, samples with addition of oregano essential oil in olive oil exhibited higher and lower intensity ratings of positive and negative attributes, respectively, during storage compared with the control samples. The first 2 principal components explained 72.3% of the variability in the olive oil samples. In general, positive attributes of olive oil were highly associated with the addition of oregano essential oil in darkness, whereas rancid flavor was negatively associated with them. Olive oil with oregano "Cordobes" essential oil was oppositely associated with light exposure treatments and negative attribute (rancid flavor) suggesting better performance as natural antioxidant of this essential oil in olive oil. The result of this study showed that the presence of oregano essential oil, specially "Cordobes" type, preserve sensory quality of extra virgin olive oil prolonging the shelf life of this product. PRACTICAL APPLICATION: Extra virgin olive oil is highly appreciated for its health benefits, taste, and aroma. These properties are an important aspect in this product quality and need to be preserved. The addition of natural additives instead of synthetic ones covers the present trend in food technology. This research showed that the addition of oregano essential oil preserved the intensity ratings of positive attributes in extra virgin olive oil during storage. The essential oil of the oregano variety called "Cordobes" exhibited better protecting effect on sensory properties of olive oil than the other oregano varieties. The addition of oregano essential oil should be considered for the food industry as a natural source of antioxidant additives for preserving sensory properties in extra virgin olive oil and other similar food products.

Optimization of molecular distillation to concentrate ethyl esters of eicosapentaenoic (20:5 ω-3) and docosahexaenoic acids (22:6 ω-3) using simplified phenomenological modeling.

BACKGROUND: Squid oil contains high concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The purpose of this work was to optimize the process of separation by molecular distillation of ω-3 fatty acid ethyl esters obtained from squid oil. The separation process was conducted in two stages in a laboratory-scale molecular distiller. A mathematical model based on the mass transfer phenomena was developed. The Nelder-Mead numerical method was used to optimize the model. RESULTS: The ω-3 content in the output material of the stage II increased with the temperature of stage I (T¹). The amount of distillated material in stage I increased and the distillated material in the stage II decreased with the increment of T¹. That implied a decreasing of the ω-3 recovery in the distillated material in the stage II. In addition, the ω-3 recovery increased with the temperature of stage II (T²), but the temperatures should be less than 140 °C to avoid chemical changes. The optimization results showed an optimal process at T¹ = 120.5 °C and T² = 140 °C. CONCLUSION: The theoretical model and the optimization give decision criteria about the operative conditions for reaching the highest yield during molecular distillation of ω-3 fatty acid ethyl esters.

Chemical stability of extra-virgin olive oil added with oregano essential oil.

UNLABELLED: Extra virgin olive oil is highly consumed and well known for its nutritional and health benefits. However, it is fatty food highly susceptible to lipid oxidation. The objective of this study was to evaluate the preserving effect of oregano (Origanum vulgare L. spp vulgare called "oregano compacto") essential oil on physical and chemical properties in extra virgin olive oil during storage. Oregano essential oil composition was analyzed by GC-MS. This essential oil was added into extra virgin olive oil at 0.05%. The samples were stored in 3 different conditions: darkness, light exposure, and temperature (60 °C). Chemical indicators of lipid oxidation (peroxide value, p-anisidine value, conjugated dienes, free fatty acidity, and carotenoid and chlorophyll contents) were measured. High content in carvomenthol (22.52%), terpinolene (19.77%), thymol (13.51%), and γ-terpinene (10.30%) were detected in oregano essential oil. Olive oil samples without oregano essential oil stored at 60 °C and exposure at artificial light had the highest peroxide values during storage. Higher p-anisidine and K232 values after day 7 of storage were detected in temperature, darkness, and light exposure treatments. Light treatment was the main factor that degraded chlorophyll causing loss of color. The highest chlorophyll content (3.87 mg/kg) was observed in olive oil with essential oil at the end of storage. In general, olive oil samples added with oregano essential oil had lower peroxide, conjugated dienes, and p-anisidine values and higher chlorophyll and carotenoid contents during storage. Oregano essential oil retards lipid oxidation process in olive oil prolonging its shelf life. PRACTICAL APPLICATION: Oregano essential oil was and is used with the purpose of flavoring and aromatizing food. This essential oil due to its composition has shown antioxidant activity. Synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are thought to be promoters of carcinogenesis. Extra virgin olive oil is widely consumed because of its nutritional benefits and sensory properties which are very important to be preserved in the product. In this study, the oregano essential oil showed remarkable antioxidant activity in olive oil. Therefore, this essential oil could be considered for the industry as natural antioxidant not only to be used in olive oil but also in other fatty food products to substitute synthetic ones.

Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts.

BACKGROUND: Peanut paste and peanut butter have high oil contents and are thus susceptible to developing rancidity and off-flavours through lipid oxidation. Preservation of the chemical and sensory quality of these products is one of the main problems in the peanut industry. The purpose of this study was to compare the chemical and sensory stability of peanut paste prepared with high-oleic peanuts (cv. Granoleico, GO-P) with that of peanut paste prepared with normal peanuts (cv. Tegua, T-P) from Argentina. RESULTS: Chemical (peroxide and p-anisidine values and conjugated dienes) and sensory (roasted peanutty, oxidised and cardboard flavours) indicators of lipid oxidation were measured in peanut pastes stored at 4, 23 and 40 °C. Chemical indicator values and oxidised and cardboard flavours showed lower increments in GO-P than in T-P during storage. T-P had significantly higher peroxide value than GO-P. Roasted peanutty flavour showed a lower decrease in GO-P. Peanut paste prepared with high-oleic peanuts had four (at 4 °C), two (at 23 °C) and three (at 40 °C) times longer shelf-life than peanut paste prepared with normal peanuts. CONCLUSION: These results indicate that high-oleic Granoleico kernels provide peanut paste with higher protection against lipid oxidation.