Enhancement of the Oxidative Stability of Whey Butter through Almond (P runus dulcis ) Peel Extract

Abstract

Whey butter is characterized with higher concentration of unsaturated fatty acids; the autoxidation of unsaturated fatty acids limits the shelf life of whey butter. We investigated the effect of almond peel extract on oxidative stabilization of whey butter at refrigeration temperature as the butter is put at refrigeration temperature in supermarkets for sale. Whey butter was added with 100 (T1), 200 (T2), 300 (T3) and 400 (T4) ppm concentrations of ethanolic almond peel extract, compared with a control, stored at refrigeration temperature (6 ± 1C). Changes in chemical characteristics were studied at the interval of 45 days. Supplementation of whey butter with almond peel extract did not show any effect on compositional attributes, rather it strongly inhibited the peroxidation of unsaturated fatty acids (P < 0.05). The iodine value of whey butter was greater than normal butter with no difference in refractive index and unsaponifiable matter. The peroxide value of 90-day stored whey butter added with 400 ppm almond peel extract and control was 0.62 and 1.59 (meqO2/kg). Supplementation of whey butter with almond peel extract markedly improved the induction period. Sensory characteristics of supplemented whey butter were not different from the normal butter (P > 0.05). Almond peel extract can be used for the long-term preservation of whey butter at refrigeration temperature. PRACTICAL APPLICATIONSThe increased awareness of health benefits of natural antioxidant and professed of synthetic antioxidants has opened new arrays of the application of natural antioxidants. Almond peel extract can be used to improve the shelf stability of whey butter.

Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt

“…Fatty acid profile was strongly connected with peroxide value and determination frequencies showing extensive breakdown of unsaturated fatty acids showed higher peroxide value [51]. Nadeem et al [33] reported that fatty acid profile of butter oil significantly changed in the storage period. Fatty acid profile of butter manufactured from low melting point fractions changed during the extended storage period.…”

“…For the assessment of antioxidant status of complex food substrates, DPPH free radical scavenging activity is widely used. For the assessment of antioxidant capacity of whey butter, margarine and cheddar cheese, DPPH free radical scavenging assay was used [33][34][35]. Buffalo milk has higher content of biochemical compounds having antioxidant capacity e.g.…”

“…Short-chain fatty acids; butyric, capric, caproic and capryllic have been implicated with typical flavor of milk and its derived products [50]. Fatty acid profile of milk and dairy products may change due to the lipid oxidation [33]. Milk fat contains reasonable amount of unsaturated fatty acids and high temperature processing can lead to lipid oxidation.…”

“…Fatty acid profile of dairy products largely depends upon the storage temperature [34]. Fatty acid profile was strongly connected with peroxide value and determination frequencies showing extensive breakdown of unsaturated fatty acids showed higher peroxide value [51]. Nadeem et al [33] reported that fatty acid profile of butter oil significantly changed in the storage period.…”

Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

“…As the garlic addition increased, the titratable acidity values increased. This increase has a detected effect on the quality of the product during storage time, mainly regarding sensorial characteristics such as color, texture, and odor, which are negatively affected . The natural acidity in milk first comes from casein, phosphate, and citrates then from albumin, globulin, and carbon dioxide.…”