Impact of a novel partial defatting technology on oxidative stability and sensory properties of peanut kernels

Essential oils, consisting of volatile compounds, are derived from various plant parts and possess antibacterial and antioxidant properties. Certain essential oils are utilized for medicinal purposes and can serve as natural preservatives in food products, replacing synthetic ones. This review describes how essential oils can promote the performance of bioactive films and preserve food through their antioxidant and antibacterial properties. Further, this article emphasizes the antibacterial efficacy of essential oil composite films for food preservation and analyzes their manufacturing processes. These films could be an attractive delivery strategy for improving phenolic stability in foods and the shelf-life of consumable food items. Moreover, this article presents an overview of current knowledge of the extraction of essential oils, their effects on bioactive films and food preservation, as well as the benefits and drawbacks of using them to preserve food products.

Section: Nutsmentioning

confidence: 99%

The Extraction and Impact of Essential Oils on Bioactive Films and Food Preservation, with Emphasis on Antioxidant and Antibacterial Activities—A Review

Khan,

Abdo,

Shu

et al. 2023

“…Although no significant differences were noted in cell counts between drying methods (p-value > 0.05), there was a gradual increase in these values as the storage period The peroxides index values for air-dried samples at 60 and 70 • C and freeze-dried ones ranged from 1.9 to 3.4 meq O 2 /kg dry matter (Figure 1). Significant differences (p-value < 0.05) were observed between treatments, as the hot-air-drying process is more aggressive in terms of oxidative reactions due to the presence of oxygen and the high temperature, resulting in a higher peroxide index [40]. Samples stored for 180 days showed peroxide values ranging from 10 to 12.8 meq O 2 /kg dry matter for samples stored at room temperature and from 14.7 to 23 meq O 2 /kg dry matter for samples subjected to accelerated storage.…”

Section: Resultsmentioning

confidence: 99%

Shelf Life and Functional Quality of Almond Bagasse Powders as Influenced by Dehydration and Storing Conditions

Duarte,

Betoret,

Betoret

2024

Almond bagasse resulting after the production of almond-based drinks represents a promising by-product with potential for use as a functional ingredient. To facilitate its utilization, the stability of this material can be achieved through dehydration processes such as hot air drying or freeze-drying. Nevertheless, owing to its high fat content, almond bagasse is prone to lipid oxidation, which could result in undesirable quality. Therefore, the objective of this work was to assess the impact of dehydration (by hot air drying at 60 and 70 °C and by freeze-drying) and storage (at room temperature and in accelerated conditions) on the functional quality and stability of almond bagasse powder. Throughout the dehydration process, it was observed that antioxidant compounds were preserved without significant differences among dehydration treatments. These compounds increased over the storage period, especially in the samples treated with hot air. Regarding antiradical capacity, the hot-air-dried samples showed higher values than the freeze-dried ones, although in all cases, it increased during storage. For total phenols in samples air-dried at 70 °C, increases of more than 50% were observed. The acidity and peroxide index were increased in the extended storage period, although they did not reach critical values. Samples stored for 180 days showed peroxide values ranging from 10 to 12.8 meq O2/kg dry matter for samples stored at room temperature and from 14.7 to 23 meq O2/kg dry matter for samples subjected to accelerated storage.

“…During storage, the fat in quinoa is hydrolyzed to fatty acids by the lipase enzymes, leading to an increase in the fatty acid. So, FA was a crucial storage indicator that also had an impact on lipid oxidation [21]. As shown in Figure 1B, the FA values during 120 d of storage under LL, NN, and HH conditions were determined.…”

Section: Oxidative Stability During Storagementioning

confidence: 98%

Evaluation of Lipidomics Profile of Quinoa Flour and Changes during Storage Based on Ultra Performance Liquid Chromatography Coupled with Quadrupole Exactive Orbitrap Mass Spectrometry

Ba,

Li,

Zhang

et al. 2023

Although quinoa is nutritious, its high fat content and lipase activity make it easily oxidized during storage. Meanwhile, quinoa’s lipid composition and changes during storage are still unknown. Therefore, we stored fresh quinoa flour at low temperature and low humidity (LL), normal temperature and normal humidity (NN), and high temperature and high humidity (HH) conditions for 120 days to assess its oxidative stability and to monitor the changes in lipid composition. Herein, the contents of fatty acids, the peroxide values, the malondialdehyde values, and the lipase activity in quinoa flour during storage are determined to evaluate its oxidation stability. At LL and NN conditions, the contents of fatty acids, the peroxide values, the malondialdehyde values, and the lipase activity changed slowly. They were 3 (LL) and 5 times (NN), 2.7 (LL) and 4.7 times (NN), 1.4 (LL) and 2.3 times (NN), and 1.5 (LL) and 1.6 times (NN) the initial content at storage up to 120 d. However, with the prolongation of storage time under HH conditions, they all increased significantly to 8, 6.6, 3, and 2 times the original content. Moreover, during the storage of quinoa under LL, NN, and HH conditions for 120 days, we continuously monitored the lipid composition of quinoa grains with UPLC-Q-Exactive Orbitrap MS/MS. We identified a total of 14 subclasses of 229 lipids, including 90 significantly different lipid species. PCA and PLS-DA showed that quinoa lipids in HH conditions changed significantly with prolonged storage; among these, the TG and DG classes were the most susceptible to oxidation, which could distinguish fresh quinoa from oxidized quinoa. Simultaneously, we also found that lipase activity has a significant impact on lipid metabolism through correlation analysis, which also indicates that enzyme inactivation treatment can slow down lipid hydrolysis and oxidation during storage. To explore the mechanism of these changes, we also identified twelve important lipid metabolism pathways during quinoa storage. In conclusion, our study advances knowledge of the storage stability and lipid oxidation mechanisms of quinoa and provides a theoretical basis for setting the shelf life of quinoa.