Impact of Moringa oleífera leaves extract in the stabilization of margarine under accelerated storage

Opuntia Ficus-Indica Peel By-Product as a Natural Antioxidant Food Additive and Natural Anticoccidial Drug

“…This investigation joins other studies confirming that natural extracts rich in bioactive compounds can be excellent natural antioxidant additives to margarine, such as Amrane-Abider, Nerin, Cannelas, Zeroual, Hadjal, and Louaileche [13] (OFI seed), Ouahrani, Casal, Bachir-bey and Zaidi [18] (Moringaoleífera leaves), Serra et al [57] (herbs and spices: Rosmarinus officinalis, Curcuma longa, Thymus piperella, and Thymus vulgaris), and Martínez-Girón [58] (Capsicum annuum peel and pulp, and Solanum betaceum Cav. juice).…”

“…According to data presented in Table 4, OFI peel extract as a natural antioxidant increases the margarine's oxidative stability by 3.2 h, with the induction time equal to 16.02 ± 0.41 h. Better oxidative stability is demonstrated in margarine with OFI peel optimum extract compared to those containing vitamin E. Our extract demonstrated a longer induction time than vitamin E-fortified margarines, 14.33 ± 0.22 and 15.86 ± 0.17, respectively, even at 50 ppm. The effectiveness of an antioxidant in protecting fatty acids, particularly emulsions, against fatty acid oxidation is highly dependent on the nature of the compounds, i.e., free hydroxyl groups and polarity [18]. In the present study, vanillic acid is slightly soluble in water, kaempferol-3-O-rutinoside is slightly soluble in water, and the rest of the compounds identified are sparingly soluble in water, which favors their perfect penetration into the emulsion as well as their good protection of fatty acids from oxidation, especially essential fatty acids, which are highly sensitive to oxidation.…”

“…That is a serious problem dreaded by manufacturers because it detracts from margarine's nutritional and sensory qualities while forming free radicals and peroxides that are harmful to health. As a result, margarine is receiving a great deal of attention in the search for natural antioxidant alternatives [13,18].…”

Elaboration of enriched margarine with lentisk oil and honey: Formulation, characterization, and monitoring of oxidative stability

“…[ 4–6 ] Indeed, the enrichment of the aqueous phase of margarine with Moringa oleífera leaf extract at 600 and 800 mg kg −1 demonstrated an enhancement of oxidative stability, reduction of degradation indices, and preservation of α‐tocopherol during hot storage. [ 7 ] In the same vein, the supplementation of aqueous, fat, or both phases of margarine with 0.5% canariensis red date peel powder revealed a considerable amelioration of oxidative properties under storage at 5 and 30°C. [ 8 ]…”

“…[4][5][6] Indeed, the enrichment of the aqueous phase of margarine with Moringa oleífera leaf extract at 600 and 800 mg kg −1 demonstrated an enhancement of oxidative stability, reduction of degradation indices, and preservation of α-tocopherol during hot storage. [7] In the same vein, the supplementation of aqueous, fat, or both phases of margarine with 0.5% canariensis red date peel powder revealed a considerable amelioration of oxidative properties under storage at 5 and 30 • C. [8] Margarine is an aqueous-in-lipid emulsion stabilized by emulsifiers that gives a sensitive product to fat hydrolysis and oxidation, initiated at the micelle interphase or occurring in the lipidic phase, justifying the use of multiple antioxidants and preservatives. In this context and in order to reinforce the margarine, this investigation is oriented toward exploiting two natural products (lentisk oil and honey) for enriching both lipidic and aqueous margarine phases, respectively.…”