Improvement for Oxidative Stability and Sensory Properties of Sunflower Oil Flavored by Huai Chrysanthemum × morifolium Ramat. Essential Oil during Accelerated Storage

Meng, Yudong; Yang, Haoduo; Wang, Dongying; Ma, Yixin; Wang, Xuede; Blasi, Francesca

doi:10.3390/pr9071199

Cited by 21 publications

(15 citation statements)

References 31 publications

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“…The powders were collected, vacuumed and hermetically sealed in polyethylene bags. As previously reported, oxidative stability of oils stored under 65 ℃ for 24 h was equivalent to that of the oils stored at room temperature for a month 20 . Therefore, the powders were stored at 65 ℃ for 30 days, and analyzed for changes in quality parameters after every 10 days.…”

Section: Methodssupporting

confidence: 67%

“…The exposed yak butter’s unsaturated fatty acids reacted with molecular oxygen to form primary oxidation products (PV) 47 , 56 , 57 . Fats and oils’ oxidative stabilities under 65 ℃ for 24 h is equivalent to one storage month at room temperature 20 . Hence, this study provides an estimation of yak butter powder’s oxidative stability in two and half years.…”

Section: Resultsmentioning

confidence: 99%

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Oxidative stability and sensory evaluation of sodium caseinate-based yak butter powder

Agyare

Liang

Song

et al. 2022

Sci Rep

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Yak butter’s high unsaturated fatty acid level predisposes it to oxidation, hence must be converted into more stable forms like powder. This study aimed to spray dry yak butter using 10% yak butter and four sodium caseinate (NaCas) formulations: sample A: 100% NaCas; sample B: 50% NaCas, 50% lactose; sample C: 75% NaCas, 25% lactose; and sample D: 25% NaCas, 75% maltodextrin. The powders were vacuum and hermetically sealed, and evaluated for oxidative stability, physical and sensory properties during storage at 65 ℃ for 30 days. The results showed that samples B and D had similar and most favorable physical properties (such as, moisture, water activity, particle size, bulk density re-dispersion time, and encapsulation efficiency); though sample B, together with sample C, browned the most during storage. The majority of the sensory panelists preferred samples B and D; observed high caking in samples C and B; and the least whiteness loss and caking in samples D and A but high off-flavors in samples A and C. After storage, peroxide and thiobarbituric acid values of powder samples ranged from 34.98 to 69.54 meqO2/kg and 1.85–9.43 mg MD/kg, respectively, in the decreasing order of A, C, B, and D. Sample D, followed by B, showed the highest radical scavenging activity. Therefore, for optimum yak butter powder physical properties and oxidative stability, 50%:50%, NaCas: lactose, and 25%:75%, NaCas: maltodextrin formulations should be used. This study provides essential knowledge for butter powder processors.

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Section: Methodssupporting

confidence: 67%

Section: Resultsmentioning

confidence: 99%

Oxidative stability and sensory evaluation of sodium caseinate-based yak butter powder

Agyare

Liang

Song

et al. 2022

Sci Rep

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“…Meng et al. (2021) found a gradual descending trend in the sensory features of the sunflower oil during the entire storage period. They reported that the addition of Huai Chrysanthemum morifolium essential oil (HCEO) to the sunflower oil samples could improve the flavor, aroma, appearance, and overall acceptability scores of them during accelerated storage at 65 ° C for 30 days in a dose‐dependent manner.…”

Section: Resultsmentioning

confidence: 99%

“…observed that the sensory features (color, flavor, oiliness, crispiness, taste, and overall quality) of the fried potatoes in palm olein containing Curcuma longa leaves extract significantly (p <.05) improved compared to the control and BHT treatments on the fifth day of frying. They reported that the fried potatoes in Curcuma longa leaf extract-treated oil were acceptable up to the fifth day of frying Meng et al (2021). found a gradual descending trend in the sensory features of the sunflower oil during the entire storage period.…”

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confidence: 99%

Effect of extraction methods on the efficiency of sumac (Rhus coriaria L.) fruit extract in soybean oil quality during accelerated conditions

Rahmati

Bazargani‐Gilani

Aghajani

2022

Food Science & Nutrition

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Herbal extracts containing natural bioactive substances with numerous beneficial effects have been recently noticed as appropriate alternatives for synthetic food preservatives. In this study, we aimed to optimize the effects of different sumac (Rhus coriaria) fruit extracts (SFE) on oxidative stability of soybean oil under accelerated conditions compared to a synthetic antioxidant. Hydro‐ethanolic extracts (70%) of sumac fruits were prepared by three methods of immersion (I‐SFE), ultrasound (U‐SFE), and microwave (M‐SFE). According to the response surface methodology (RSM), 13 runs were considered in the concentrations of 0, 500, and 1000 ppm of each extract that were added to the soybean oil and stored at 60°C for a 20‐day period. All of the treatments were significantly (p < .05) efficient in preventing the chemical and sensory changes of soybean oil compared to the control in the dose‐dependent manner during storage period. I‐SFE treatment showed the lowest peroxide value (PV) (0.000063 meq (milliequivalents) O2/kg oil), thiobarbituric acid reactive substances (TBARS) (115.06 MDA (malondialdehyde)/kg oil), and acid value (0.0169 mg KOH (potassium hydroxide)/kg oil) among the other extracts at the end of the storage period. Furthermore, I‐SFE treatment earned the highest sensory scores (flavor, color, odor, and overall acceptability) of soybean oil in the range of 4–5 in comparison to the other treatments and synthetic antioxidant during storage time. According to the analysis of RSM, I‐SFE in the concentration of 999.998 ppm could optimally enhance the shelf life of soybean oil for 11.3614 days under accelerated conditions. It was concluded that I‐SFE with the same efficiency as synthetic antioxidants can be considered as a suitable alternative in soybean oil with various health benefits.

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“…As a plant essential oil, citronella oil is prone to oxidative degradation and volatilization 16 , which result in the loss of its activity, in practical applications. Additionally, dispersing citronella in water is difficult because of its hydrophobic trait 17 .…”

mentioning

confidence: 99%

Citronella Oil Nanoemulsion: Formulation, Characterization, Antibacterial Activity, and Cytotoxicity

Chen¹,

Tang²,

Lu³

et al. 2022

Acta Physico Chimica Sinica

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The excessive and unreasonable use of synthetic bactericides in the agricultural field has caused many serious problems, including toxic effects on human health and environmental pollution. Therefore, searching for low toxicity, highly efficient, and no-residue natural bactericides is urgently needed. Plant essential oil has become an emerging and hot topic in the agricultural field because of its excellent bactericidal activity, good biocompatibility, and abundant sources. Citronella oil is a natural plant essential oil with insect repellent, insecticidal, and antibacterial activities, which mainly includes citronellal, geraniol, and citronellol. At present, the major of research on citronella oil focuses on the repellency and control of sanitary pests, but there are relatively few reports on the control of agricultural pathogenic bacteria. In addition, the hydrophobicity and volatility of citronella oil lead to its low bioavailability and hinder its full biological activity. Therefore, constructing a delivery system for improving the hydrophobicity and reducing the volatility of citronella oil is urgently needed. Nanoemulsions have the advantages of fine and uniform droplets, better physical stability, efficient permeation ability, and enhanced bioavailability. Therefore, nanoemulsions are important drug delivery systems for hydrophobic pesticides. In this study, the influences of emulsifier type (hydrophilic-lipophilic balance (HLB)), dosage, and emulsifying time on the formation and stability of citronella oil nanoemulsions were investigated by observing the appearances and microstructures of samples and measuring droplet size, thereby the optimized formula of the citronella oil nanoemulsions was determined. Furthermore, the bioactivity and biosafety of citronella oil nanoemulsions were also investigated. The results showed that nanoemulsions using castor oil polyoxyethylene ethers EL-40 (hydrophilic-lipophilic balance = 13.5) as an emulsifier had the best performance, and the stability of nanoemulsions improved as the emulsifier dosage increased from 3% to 7% (w, mass fraction). In addition, the nanoemulsion prepared through high speed shearing for 3 min was the most stable. The optimal formula for citronella oil nanoemulsions was determined to contain 5% (w) citronella oil, 6% (w) emulsifier (EL-40), and 89% (w) deionized water, upon high speed shearing for 3 min. Then, the inhibitory effect of citronella oil nanoemulsions against the growth of Pantoea ananatis was studied. The concentration for 50% of maximal effect (EC50) of citronella oil nanoemulsions against Pantoea ananatis was 74.85 mg•L −1 . The cell viability of L02 cells treated with the citronella oil nanoemulsions (below 100 mg•L −1 ) was above 83% after 24 h, and the apoptosis rate was 6.93%, indicating that the citronella oil nanoemulsions had low cytotoxicity. This research facilitated the design and fabrication of stable, efficient, and safe agricultural nanoemulsions, and it provides a practical solution for using plant essential oils as ag...

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Improvement for Oxidative Stability and Sensory Properties of Sunflower Oil Flavored by Huai Chrysanthemum × morifolium Ramat. Essential Oil during Accelerated Storage

Cited by 21 publications

References 31 publications

Oxidative stability and sensory evaluation of sodium caseinate-based yak butter powder

Oxidative stability and sensory evaluation of sodium caseinate-based yak butter powder

Effect of extraction methods on the efficiency of sumac (Rhus coriaria L.) fruit extract in soybean oil quality during accelerated conditions

Citronella Oil Nanoemulsion: Formulation, Characterization, Antibacterial Activity, and Cytotoxicity

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