Incorporation of essential oils in Iranian traditional animal oil: an assessment of physicochemical and sensory assessment

Azizi, Mehdi; Fazeli, Fatemeh; Mohammadi, Mehrdad; Khaneghah, Amin Mousavi

doi:10.15586/ijfs.v33isp1.2027

Cited by 10 publications

(6 citation statements)

References 31 publications

(39 reference statements)

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“…Numerous studies demonstrated that plant extracts and essential oils (EOs) have been used worldwide as food preservatives since they are the richest sources of phytochemicals (Azizi et al ., 2021). Phenolic compounds are among the leading groups amongst the phytochemicals that have antioxidant and antimicrobial performance (Jafarzadeh et al ., 2020).…”

Section: The Roles Of Plant‐based Formulations As Food Additivesmentioning

confidence: 99%

Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges and perspectives

Jafarzadeh

Abdolmalek

Javanmardi

et al. 2022

Int J of Food Sci Tech

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There are numerous strategies to control the growth of mycotoxigenic fungi and reduce mycotoxins in food, including physical, chemical and biological treatments. However, consumers prefer organic food and natural inhibitors because they are biodegradable and safe for human and animal health. This review summarises the current advances in plant-based compounds to mitigate contamination of food products by mycotoxigenic fungi and their toxins. In addition, a clear understanding of the roles of plant-based extracts in food products, their mechanisms of action and challenges and perspectives in mycotoxin degradation are presented. Essential oils and plant-based extracts are complex mixtures of major and minor chemical compounds with antimicrobial and antioxidant properties. In general, the mechanisms of antifungal activity of plant-based compounds are attributed to the reduction of the ergosterol content, disruption of cell membrane integrity, enhancing of membrane ion leakage and permeability, disruption to the organisation of mitochondrial structure, interference in enzymatic reactions of cell wall synthesis, disturbance of oxidative balance, inhibition of carbohydrate metabolism, suppression of mycotoxin biosynthetic genes and alterations in the molecular structure of mycotoxins.

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Section: The Roles Of Plant‐based Formulations As Food Additivesmentioning

confidence: 99%

Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges and perspectives

Jafarzadeh

Abdolmalek

Javanmardi

et al. 2022

Int J of Food Sci Tech

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“…The mechanisms of oxidative reactions and the action of antioxidant compounds at temperatures above 100°C differ from those at temperatures below 100°C (Amiri et al., 2021 ; Azizi et al., 2021 ; Choudhary et al., 2023 ; Gao et al., 2023 ; Mohamadi et al., 2023 ; Tayebeh et al., 2021 ). For example, increasing the content of tocopherol and polyphenolic compounds in edible oils is possible during thermal processing at 180°C for 20 h compared to their initial values (AlGhamdi et al., 2023 ; Veronezi & Jorge, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil

Tavakoli,

Ghorbani,

Hematian Sourki

et al. 2024

Food Science & Nutrition

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In the present study, the oxidative stability and antioxidant activity of seed oils were investigated in three Iranian pomegranate cultivars, Shirin Khafr, Torsh Sabz, and Rabab, along with the sesame (Sesamum indicume L. cv Dezful) seed oil. Punicic acid was the primary fatty acid in the pomegranate seed oils, with contents ranging from 75.5 to 80.9% (w/w). The tocopherol levels in pomegranate seed oils ranged from 1439 to 2053 mg/kg, whereas the phenolics ranged from 130 to 199.3 mg/kg, respectively. Comparatively, in the seed oil of sesame “Dezful,” these substances' contents were 1053 and 79 mg/kg, respectively. Contrary to common perception, the seed oil of the three pomegranate cultivars cultivated in Iran had high oxidative stability and antioxidative activity during the 32 h of thermal processing at 170°C. The oxidation stability assayed by peroxide value, p‐anisidine value, and TOTOX index revealed that the pomegranate seed oils had a much higher resistance to the oxidation process than the sesame oil. The content of tocopherols increased during thermal processing due to the regeneration phenomenon. Tocopherols are not always free and may form a matrix with themselves or other compounds. Changes in the antioxidant activity during the thermal processing assessed by DPPH free radical scavenging power and by the FRAP test were consistent with those for the antioxidants. Therefore, these oils can be added to other edible oils as a natural antioxidant to improve their oxidative stability.

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“…[9,10] Natural ingredients such as essential oils and plant extracts have great potential for increasing the barrier properties, mechanical strength of packaging films, and shelf life of different food products. These extracts have diverse biological functions, including antioxidant and antimicrobial, and are generally considered safe ( [11][12][13] ; Shah and Mir, 2022) ). Starch-based films have greatly added different active substances from natural sources.…”

Section: Introductionmentioning

confidence: 99%

Incorporation of Plants Extracts and Essential Oils into Starch‐Based Films: A Comprehensive Review

et al. 2023

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Given the global environmental issues associated with petroleum-based packaging materials, developing green packaging films is a promising innovative approach to packaging food products. In this regard, starch films added with plant extracts and essential oils have been explored for different packaging types of food products. The availability of starch in nature makes starch films a cheap substitute for petroleum-based packaging material, thus reducing the impact on the environment, packaging costs, and complexity. Recent investigations emphasize identifying and isolating natural ingredients from different plants for use in starch-based green packaging. Plant extracts and essential oils influence the mechanical and barrier properties and impart antioxidant and antimicrobial properties to the developed films. These films show promising applications in the food industry. This review provides recent insights into the effects of plant extracts and essential oils on starch-based green packaging films' properties.

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Incorporation of essential oils in Iranian traditional animal oil: an assessment of physicochemical and sensory assessment

Cited by 10 publications

References 31 publications

Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges and perspectives

Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges and perspectives

Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil

Incorporation of Plants Extracts and Essential Oils into Starch‐Based Films: A Comprehensive Review

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