Oxidative stability of the lipid fraction in cookies – the EPR study

Zawada, Katarzyna; Kozłowska, Mariola; Żbikowska, Anna

doi:10.1515/nuka-2015-0083

Cited by 7 publications

(4 citation statements)

References 17 publications

(25 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Regarding oxidative degradation, bakery products containing high amounts of fat are prone to oxidative reactions that could decrease quality, functional properties, and reduce shelf‐life (Zawada, Kozlowska, & Zbikowska, 2015). When substituting butter with a fat characterized for its unsaturated profile, certain effects could be expected over its stability.…”

Section: Resultsmentioning

confidence: 99%

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

Gutiérrez‐Luna

Ansorena

Astiasarán

2020

Journal of Food Science

View full text Add to dashboard Cite

The addition of different amounts of a functional ingredient composed of water, inulin, chia seeds, and hemp or flaxseed oil was examined as butter replacer to improve the nutritional value of muffins. Nutritional, technological, and sensory characteristics of the reformulated products were assessed, as well as the stability under storage at room temperature. One control and six modified formulations with three levels of butter replacement (50%, 75%, and 100%) were analyzed. Modified muffins improved their nutritional profile, reducing up to 78% of fat and increasing fiber (up to 62.5%) and omega-3 fatty acids content (from 0.12 g/100 g of product to 0.62 g and 1.55 g in hemp and flaxseed oil samples, respectively). Sensory analysis revealed that flaxseed oil samples were indistinguishable from the control in all evaluated attributes, even in the highest level of replacement. During storage, texture of modified samples behaved similar to the control and no oxidation problems were observed in any of the formulations. Therefore, the functional ingredient proved to be a feasible alternative for replacing butter in muffins, preserving the quality attributes and making them healthier foods.

show abstract

Section: Resultsmentioning

confidence: 99%

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

Gutiérrez‐Luna

Ansorena

Astiasarán

2020

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…The thermal stability of foods, in particular, edible oils, is a property associated with the storage life of food staff explored through various spectroscopic methods and rancimat analysis [52][53][54][55][56][57]. The thermal process of foods generates radicals that can be detected by EPR spectroscopy.…”

Section: Methods For Induction Of Radicalsmentioning

confidence: 99%

EPR Methods Applied on Food Analysis

Drouza¹,

Spanou²,

Keramidas³

2019

Topics From EPR Research

View full text Add to dashboard Cite

An overview of the different methodologies developed so far for the investigation of paramagnetic species in foods is presented. Electron paramagnetic resonance spectroscopy (EPR), also known as electron spin resonance spectroscopy (ESR), is the primary technique toward the development of methods for the exploration of EPR-sensitive species, such as free radicals, reactive oxygen species (ROS), nitrogen reactive species (NRS), and C-centered radicals and metal ions. These methods aim for: (a) quantification of radical species, (b) exploration of redox chemical reaction mechanisms in foods, (c) assessment of the antioxidant capacity of food, and (d) food quality, stability, and food shelf life. For these purposes, different radical initiations and detections have been used in foods depending on both the chemistry of the target system and the kind of information required, listed in: the induction of radicals by (a) microwave, UV, or γ-radiation; (b) heating; (c) addition of metals; and (d) use of oxidants.

show abstract

“…Bakery products containing high amounts of fat are prone to oxidative reactions that compromises quality, functional properties, and reduce shelf-life (Daglioglu et al, 2004;Zawada et al, 2015). MDA values for muffins (Chapter 5) and cookies (Chapter 6) did not represent an oxidation problem, despite the upward trend observed in cookie formulations during the storage period.…”

Section: Oxidative Stabilitymentioning

confidence: 99%

“…guaranteeing the desirable textural and sensory properties, but also making them an energy dense product Huang et al, 2019;Zawada et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Reformulation of bakery products: from functional ingredients development to in vitro gastrointestinal digestion

Gutiérrez¹

View full text Add to dashboard Cite

Bakery products are widely consumed due to their appealing characteristics and can be sources of some nutrients, but the excessive consumption of some of them is related to detrimental effects on human health. Fat content is one of the greatest concerns in this type of products, both by their quantity and quality. In addition to it, the demand includes healthier, good quality and more sustainably produced foodstuffs. Therefore, efforts towards the search of new ingredients and the development of new reformulation strategies to improve or reduce the amount of fat and, as an added benefit, incorporate bioactive compounds has been addressed by the industry and the research community. The development of functional ingredients based on different vegetable oils, to serve as butter replacers in bakery products is summarized in this work. Five vegetable oils were characterized, of which echium, hemp and flax oil showed a high content of polyunsaturated fatty acids, especially omega-3 fatty acids, while moringa oil and extra virgin olive oil were rich in oleic acid. All of the analyzed oils had important content of plant sterols. Two functional ingredients were designed and developed as fat substitutes in bakery products (emulsion and gelled emulsions) with a lipid profile rich in unsaturated fats, lower energy value (compared to butter) and containing bioactive compounds. Both functional ingredients were used in the reformulation of Muffins and Cookies, obtaining successful results from the nutritional point of view, improving their composition and being able to bear nutrition claims related to total fat content, energy value, omega-3 fatty acids and fiber content. In addition to nutritional improvements, the developed products showed sensory characteristics similar, in general, to products with traditional formulation. The in vitro gastrointestinal digestion assays to which the developed products (gelled emulsions and cookies) were subjected, showed that fat distribution and composition between bioaccessible phase and residual phase varied according to the nature of the lipid fraction digested. The content of bioactive compounds was highly decreased after in vitro gastrointestinal digestion. And finally, the use of antioxidants could have a positive effect in preserving the bioactive compounds in the formulations and decrease the extent of lipid oxidation.

show abstract

Oxidative stability of the lipid fraction in cookies – the EPR study

Cited by 7 publications

References 17 publications

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

EPR Methods Applied on Food Analysis

Reformulation of bakery products: from functional ingredients development to in vitro gastrointestinal digestion

Contact Info

Product

Resources

About