Effects of palm oil quality and packaging on the storage stability of dry vegetable bouillon paste

Raitio, Riikka; Orlien, Vibeke; Skibsted, Leif H.

doi:10.1016/j.foodchem.2011.11.112

Cited by 11 publications

(9 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In our study, no variations were observed in the antioxidant activity between different containers (carton, plastic and aluminium bags with and without modified atmosphere), in the deoxyribose assay and lipid peroxidation (except the vegetable flavoured soup in normal atmosphere aluminium packaging, p<0.05) in agreement with Pérez-Vicente et al (2004) who observed no differences in foods stored in glass, brik cartons and brik aluminium, and Raitio et al (2012) using containers with normal atmosphere and with MAP. However, the TEAC value of the meat flavoured and fish flavoured soups (p<0.05) was lower in plastic bag than the rest of packed.…”

Section: Discussionsupporting

confidence: 74%

Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

et al. 2015

View full text Add to dashboard Cite

The antioxidant activity and nutritional composition of four dehydrated soups (vegetables, meat, chicken and fish) packaged in four formats -carton, plastic, and aluminium bags (the last with and without modified atmosphere) -were evaluated during 12 months' storage. The results showed that all four soups had a good or very good antioxidant capacity as tested by the lipid peroxidation, deoxyribose, and Trolox equivalent antioxidant capacity (TEAC) tests. Of interest from a nutritional point of view was the finding that the lipid fraction of all the soups was below 1 %. The sodium content of the four soups and their ingredients was also analysed. By modifying some of the ingredients, a 25 % reduction in the sodium content of the soups was obtained, permitting them to be labelled as Bsodium reduced^. The monosodium glutamate (MSG) content of the reformulated soups (lower sodium content) was below levels permitted by European legislation.

show abstract

Section: Discussionsupporting

confidence: 74%

Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

et al. 2015

View full text Add to dashboard Cite

show abstract

“…However, in Nigeria, poor storage in our locality causes the use of poor quality palm oil in cooking. The effect of packaging materials on storage stability of crude palm oil has been conducted [6,7]. The poor storage causes increase in deterioration of the palm oil.…”

Section: Introductionmentioning

confidence: 99%

“…Volume 62 Trace metals are known to form complexes with organic matter and this influences their mobility in the soil [7]. The result of the concentration of the heavy metals and estimated cation exchange capacity (CEC) (ppm) (table 3) is below the NESREA standard for soil quality [11].…”

mentioning

confidence: 99%

Physicochemical Parameter of Palm Oil and Soil from Ihube Community, Okigwe, Imo State Nigeria

Enyoh

Ihionu

Verla

et al. 2017

ILNS

View full text Add to dashboard Cite

Abstract. This study assessed the quality of palm oil and soil from Ihube community, Okigwe L.G.A of Imo state in October 2015. The soil samples were collected from the top soil and the palm oil were collected immediately after extraction. Palm oil and soil were analyzed using standard analytical methods and the results obtained were compared to standards. The physicochemical analysis of the soil samples showed that ranges of EC (323.33±0.57-480.33±1.53 us/cm); Moisture Content (MC) ranged from 20.9±0.80 to 40.8±0.10); %SOM (1.92±0.61-4.85±0.01) which were within the acceptable limits while CEC, iron content and lead were not significant. Palm oil samples had MC (0.32±0.09%) which was above the acceptable limit. The oil was acidic and free fatty acid (FFA) result for 10days showed even much acidic ranges from (2.15±0.01 to 6.07±0.05 mgNaOH/g) with Fe, (2.00±0.01 to 5.43±0.51 mgNaOH/g) with Pb and (1.27±0.03 to 5.04±0.03 mgNaOH/g) without contamination. This was tested using anova at p < 0.05 respectively and there was a significant difference between the results. However, the result obtained from these areas shows good quality soil for palm tree cultivation.

show abstract

“…Moreover, 13-hydroperoxides of linoleic acid are split by hydroperoxide lyses to produce hexanal while other aldehydes such as octanal, nonanal and trans -2-heptenal are originated from lipid oxidation [37]. However, Raitio et al [38] highlighted the interrelations of lipid oxidation and protein degradation in vegetable bouillon pâté, highlighting a correlation between the formation of hexanal and 3-methylbutanal. In fact, our results showed, in most of cases, that both 2 and 3-methylbutanal and hexanal were higher in the samples added with OLE.…”

Section: Resultsmentioning

confidence: 99%

Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

Difonzo

Squeo

Calasso

et al. 2019

Foods

View full text Add to dashboard Cite

The shelf-life extension implicates the reduction of food waste. Plant polyphenols can have a crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic compounds such as oleuropein, which is well-known for its antioxidant properties. Physico-chemical, microbiological and sensory aspects of non-thermally stabilized olive-based pâté fortified with OLE at concentrations of 0.5 (EX0.5) and 1 mg kg−1 (EX1) were investigated. These samples were compared with olive-based pâté fortified with the synthetic antioxidant BHT (butylated hydroxytoluene) and with a control sample (CTR) without antioxidants. No sensory defects were perceived in all samples, even if a more intense typical olive flavour was perceived in samples containing OLE compared to those containing BHT and CTR. This result was confirmed by significantly higher levels of 2-methylbutanal and 3-methylbutanal in samples containing OLE compared to CTR and BHT. Moreover, the main microbial groups registered a significant loss of 0.5–1 logarithmic cycles in samples containing OLE, especially in EX1. The results of the present study indicate the potentiality of using OLE as natural preservatives in non-thermally stabilized olive-based pâté, since some spoilage-related microbial groups were negatively affected by the addition of OLE at the highest concentration.

show abstract

Effects of palm oil quality and packaging on the storage stability of dry vegetable bouillon paste

Cited by 11 publications

References 30 publications

Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

Physicochemical Parameter of Palm Oil and Soil from Ihube Community, Okigwe, Imo State Nigeria

Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

Contact Info

Product

Resources

About