Impact of carboxymethyl cellulose coating enriched with
            <i>Thymus vulgaris</i>
            L. extract on physicochemical, microbial, and sensorial properties of fresh hazelnut (
            <i>Corylus avellana</i>
            L.) during storage

Nafchi

Food Science & Nutrition

et al. 2021

Pistachio is one of the most popular nuts globally (Wu & Xu, 2020) grown in different countries such as Iran, the USA, Turkey, Syria, Italy, and Greece (Catalán et al., 2017). It contains high amounts of phenolic compounds with unique efficiency and high antioxidant potential (Wu et al., 2018). However, this valuable product is very susceptible to rancidity and molds' contamination (Holakouie Naieni et al., 2020).Contamination by storage pests is a significant problem faced with this product. Mold contamination in crops leads to the formation of critical secondary metabolites named mycotoxins, which are secondary metabolites of different fungus including Aspergillus flavus, Aspergillus parasiticus, Aspergillus tamarri, Aspergillus bombycitts, and Aspergillus nomius. These funguses produce different aflatoxins including B1, B2, G1, and G2. The metabolites mentioned above increase the risks of cancer and mutation in humans and animals (Ortega-Beltran et al., 2019).

Section: Resultsmentioning

confidence: 94%

Section: Yeast and Mold Countmentioning

confidence: 97%

Aflatoxin, microbial contamination, sensory attributes, and morphological analysis of pistachio nut coated with methylcellulose

Nafchi

Food Science & Nutrition

et al. 2021

Food Processing Preservation

“…TBA value is widely used as an index for the second stage of lipid oxidation (Razavi et al, 2021). The TBA values of the soybean oil samples containing the different concentrations (100, 200, and 300 mg/kg) of the commercial and natural antioxidants during the 8 days of storage at 60°C are illustrated in Figure 3.…”

Section: Resultsmentioning

confidence: 99%

Investigation of the antioxidant effect of red quinoa ( Chenopodium formosanum Koidz) carotenoid extracted on the oxidative stability of soybean oil

Alkami

Kenari

Farahmandfar

et al. 2022

The purpose of this work was ultrasound‐assisted extraction of red quinoa carotenoid, and antioxidant effect of the purified carotenoid on soybean oil stability was compared with that of commercial carotenoid. Red quinoa carotenoid was extracted using 50 ml ethanol as the solvent in an ultrasonic bath at 45 ± 1°C and 20 kHz for 3 min. After the carotenoid purification, its effect on the oxidative stability of soybean oil was compared with that of commercial β‐carotene during 8 days of storage at 60°C. Peroxide value (PV), conjugated diene value (CV), thiobarbituric acid (TBA) value, and color parameters were measured. 100 mg/kg of the commercial and natural carotenoids was the best concentration to decrease the TBA value during the 8 days of storage, compared with the other concentrations (200 and 300 mg/kg). On the last day, the samples containing 100 mg/kg of the commercial and natural carotenoids had the lowest CV, and TBA value, and lowest PV was in samples containing 200 mg/kg. In addition, the lowest PV (7.8 meq/kg) was obtained on the eighth day, owing to the performance of β‐carotene at 200 mg/kg, while the samples free of the carotenoids had the highest PV, CV, and TBA value. The samples containing the commercial antioxidant had higher b* values than those with the natural antioxidant because the commercial β‐carotene was yellower than the natural carotenoid. The samples containing the commercial carotenoid had lower a* values than those containing the natural one. Carotenoid extracted from red quinoa could influence the oxidative stability of soybean oil. Practical applications The oxidation of fats and oils can be inhibited by using natural and synthetic antioxidants. Antioxidants, which are considered food additives, are used in the food industry to extend the shelf‐life and prevent the oxidation and degradation of edible oils. The legally allowed antioxidants to be used in edible oils are carotenoids, ascorbic acid, and tocopherol, which are more accepted by consumers than synthetic ones. Red quinoa is a rich source of carotenoids with high antioxidant activity. In this work, high‐intensity ultrasound was used as a non‐thermal and non‐destructive method to improve the extraction rate and efficiency of carotenoids from red quinoa. This technique can be used extensively in the food industry with high economical efficiency.

“…Thiobarbituric acid value is widely used as an indicator for the second product of lipid oxidation (malondialdehyde) [38]. The thiobarbituric acid values of soybean oil samples containing different concentrations (100, 200, and 300 mg/kg) of natural antioxidants bath ultrasound extraction obtained from commercial, and were investigated during 8 days of storage at 60°C.…”

Section: Thiobarbituric Acid Valuementioning

confidence: 99%

Quinoa and Its Antioxidant and Nutritional Properties and Application in the Food Industry

Esmaeilzadeh Kenari,

Azizkhani

2024

Agricultural Sciences

Quinoa (Willd quinoa Chenopodium) is a pseudo-cereal. Quinoa seed is rich in antioxidants and also has a lot of carotenoids. Quinoa seed extract can be used as a natural antioxidant as well as a natural color in many food products, including food edible oils and high-fat dairy products, especially cream, can be used. One of the factors affecting the properties of quinoa seed extract is the extraction method, in which ultrasound and supercritical CO2 extractions are more efficient than green extraction. Therefore, the use of the Carotenoid extract of quinoa has a significant role in stabilizing heat-sensitive oils, especially soybean oil, as well as cream as a new approach to increasing shelf life and reducing the consumption of synthetic antioxidants and synthetic colors in food products.