Perspectives on preserving lipid quality and strategies for value enhancement

Aryee, Alberta N. A.; Akanbi, Taiwo O.; Nwachukwu, Ifeanyi D.; Gunathilake, Tharuka

doi:10.1016/j.cofs.2021.12.011

Cited by 11 publications

(18 citation statements)

References 54 publications

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“…Rancidity has become a challenge that compromises food security [ 5 , 25 , 26 ]. This phenomenon shortens the food product's shelf life, causes consumer rejection, economic losses, and food waste [ 3 , 5 , 26 ]. Even when no specific records of food waste caused by rancidity were found, the Food and Agriculture Organization of the United Nations (FAO) reports that approximately 1/3 of all food produced for human consumption, corresponding to 1300 million tons, is lost (decrease in edible food at production level) and wasted (discard of edible food at retail and consumer levels) by different causes during the production chain, which translates into 936 billion dollars per year [ 27 , 28 , 29 ].…”

Section: Spoilage In Food: Oxidative Ranciditymentioning

confidence: 99%

“…The consumption of rancid products can be dangerous due to their health risks. Some compounds produced by lipid oxidation, such as malondialdehyde, acrolein, 4-hydroxy-trans-nonenal, 4-hydroxy-trans-hexanal, and crotonaldehyde-like compounds, are implicated in the pathogenesis of many diseases such as inflammatory processes, aging, cancer, arteriosclerosis, and Alzheimer’s disease [ 1 , 3 , 6 ]. Lipid hydroperoxides contribute to cell cytotoxicity, while aldehydes and oxysterols have proinflammatory, cytotoxic, and mutagenic effects [ 4 ].…”

Section: Spoilage In Food: Oxidative Ranciditymentioning

confidence: 99%

“…Lipid oxidation has been described through several mechanisms, such as autocatalyzed, thermocatalyzed, enzymatic, and photo-oxidation ( Figure 2 ) [ 3 ]. Autoxidation is the most significant process in lipid oxidation and causes oxidative rancidity.…”

Section: Spoilage In Food: Oxidative Ranciditymentioning

confidence: 99%

“…This process is characterized by the breakdown of fats and oils into fatty acids and other oxidation products responsible for the negative impact of rancidity [ 1 , 2 ]. Lipid oxidation can occur during raw material handling, processing, and storage [ 3 ]. The main effects of lipid oxidation on food are changes in color and texture and the appearance of rancid tastes and odors, decreasing shelf life and causing consumer rejection [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…In addition, advanced lipid oxidation end products (ALEs) can affect human health, being implicated in diseases such as arteriosclerosis, cancer, inflammation, and aging processes, among others [ 4 , 6 ]. Moreover, lipid oxidation and rancidity represent a problem in the food industry, as they are directly involved in increased food waste and economic losses [ 3 ], so it is necessary to find safe solutions to lessen the damage they cause.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods

et al. 2023

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This review explores the antioxidant properties of oak (Quercus sp.) extracts and their potential application in preventing oxidative rancidity in food products. Oxidative rancidity negatively impacts food quality, causing changes in color, odor, and flavor and reducing the shelf life of products. The use of natural antioxidants from plant sources, such as oak extracts, has gained increasing interest due to potential health concerns associated with synthetic antioxidants. Oak extracts contain various antioxidant compounds, including phenolic acids, flavonoids, and tannins, which contribute to their antioxidative capacity. This review discusses the chemical composition of oak extracts, their antioxidative activity in different food systems, and the safety and potential challenges related to their application in food preservation. The potential benefits and limitations of using oak extracts as an alternative to synthetic antioxidants are highlighted, and future research directions to optimize their application and determine their safety for human consumption are suggested.

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Section: Spoilage In Food: Oxidative Ranciditymentioning

confidence: 99%

Section: Spoilage In Food: Oxidative Ranciditymentioning

confidence: 99%

Section: Spoilage In Food: Oxidative Ranciditymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods

et al. 2023

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Comparison of solvent systems on extraction, quality characteristics, and volatile compounds of palm kernel oil

Asuzu

Wyatt

Asare‐Okai

et al. 2023

J Americ Oil Chem Soc

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Hexane (HEX) and dichloromethane (DCM) have been used to extract oils from various sources due to their expansive solubility and low volatility that ease removal at low temperatures. However, environmental and health concerns make them undesirable solvents. The aim of this study was to evaluate the extraction efficiency and physicochemical characteristics of palm kernel oil (PKO) extracted with the addition of acetone in HEX‐acetone (1:1, vol/vol) and DCM‐acetone (1:1, vol/vol) mixtures as an alternative to DCM and HEX alone. PKO extracted with co‐solvent systems had better quality characteristics compared with single solvent extracts. The oil recovered, free fatty acid content, peroxide value and other quality characteristics, and thermal properties were within the range for PKO, and similar oils as stipulated in standards. Monounsaturated fatty acid content in PKO was up to 70% of which lauric acid was the most abundant (48%–52%). A total of 50 volatile compounds were identified by GC–MS in all the extracts including amide (1), alcohol (1), aldehydes (2), ketones (3), acids (6), esters (6) and hydrocarbons (31) with higher numbers of volatiles in the HEX extracts compared to the DCM extracts. Dodecanoic acid, hexanal, and 2‐undecanone were the most abundant acid, aldehyde, and ketone, respectively. Principal component analysis (PCA) differentiated the volatiles identified on the polar and non‐polar columns with 88.2% and 8.8%, and 67.3% and 19.6% of the variation accounted for by PC1 and PC2, respectively, with several common volatile components forming a cluster from all the solvents used.

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Functional pâté elaborated with tambica (Oligosarcus robustus) and viola (Loricariichythys anus): Oxidative stability, microbiological and sensory quality

Thiel,

Massaut,

Souza

et al. 2024

Biocatalysis and Agricultural Biotechnology

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Perspectives on preserving lipid quality and strategies for value enhancement

Cited by 11 publications

References 54 publications

Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods

Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods

Comparison of solvent systems on extraction, quality characteristics, and volatile compounds of palm kernel oil

Functional pâté elaborated with tambica (Oligosarcus robustus) and viola (Loricariichythys anus): Oxidative stability, microbiological and sensory quality

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