Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat

Kumbhare, Shubham; Prasad, Writdhama; Khamrui, Kaushik; Wani, Aakash Dadarao; Sahu, Jatindra K.

doi:10.1007/s13197-021-05335-7

Cited by 10 publications

(16 citation statements)

References 40 publications

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“…The results indicated that the carotenoids are also playing an effective role against lipid oxidation. Our study agreed with previous investigation of Kumbhare et al (2021).…”

Section: Resultssupporting

confidence: 94%

“…The values were moderately developed than the sample stored in MAP at 4°C and the temperature induced the rate of oxidation effectively. The results confirmed that phenolic components in SCECC show a vital role in the active destruction against butter oxidation in enhanced butter (Kumbhare et al, 2021). At the month of six, the sample enhanced with SCECC exhibited the adequate sensorial behaviors with PV of 2.2 meq/kg without MAP and 1.9 meq/kg with MAP (Table 5 ).…”

Section: Resultssupporting

confidence: 81%

“…Nitric oxide is a crucial signaling molecule in the pathological and physiological situations and when they are reacting with macromolecules, they may get trigger inflammatory activities. Kumbhare et al (2021) studied that the scavenging ability of polyphenols aid to inhibit the series of reactions originated by the additional formation of nitric oxide that are damaging human health (Samec et al, 2016). The SCECC showed maximum ( p < .05) inhibitory effect on nitric oxide radical generation up to 96.5% comparatively higher than BHA (84.09%; Table 1).…”

Section: Resultsmentioning

confidence: 99%

“…The parameters such as storage time and temperature had a substantial and significant impact ( p ≤ .05) on polyphenolic retention in butter. The reduction in polyphenolic content may be triggered by the oxidation and decomposition of polyphenols in butter which proceed with quantitative and qualitative changes throughout storage (Kumbhare et al, 2021). The results confirmed that a significant level of reduction ( p ≤ .05) in the polyphenolic components was observed in sample treated with BHA than SCECC enriched sample at 25°C (Table 3).…”

Section: Resultsmentioning

confidence: 99%

“…The headspace atmosphere within the butter pouches in each storage month was sampled using small syringe inserted through a septum. A probe armed with a small needle and it was inserted into the pouches containing butter sample and the measurements were calculated at the end of the storage period (Kumbhare et al, 2021). All the values were expressed in terms of percentage.…”

Section: Methodsmentioning

confidence: 99%

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Mathematical modeling and kinetic behavior of Indian Umblachery cow butter and its nutritional degradation analysis under modified atmospheric packaging technique

Basheer

Sarojadevi

2022

J Food Process Engineering

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Main objective of the study is to evaluate the effect of polyphenols enrichment, modified atmosphere packaging (CO2: 20%, N2: 75%, O2: 5%) and storage time on the shelf‐life solidity and nutritional degradation of butter from Indian native breed of Umblachery cow. The butter samples were incorporated and enriched with polyphenols and flavonoids from the seed coat extracts of Cajanus cajan (136.5 mg of gallic acid equivalents/g and 68.7 mg of quercetin equivalents/g) and butylated hydroxyl anisole (200 ppm) and the oxidative solidity and nutritional and flavor retention was evaluated without changing its organoleptic properties during 6 months of storage with and without MAP at 4, 15, and 25°C. SCECC significantly reduced the formation of oxidation products and the kinetics of shelf‐life of butter with predictive Arrhenius model was assessed in real time and accelerated according to temperature with the maximum activation energy of 5,309.2 J/mol for SCECC enriched and 3,191.4 J/mol for butylated hydroxyl anisole incorporated samples with modified atmosphere packaging at 4°C for peroxide value. The loss of polyphenols during storage was analyzed and it was 21–36% at 4°C and 31–55% at 25°C with and without modified atmosphere packaging at the end of sixth month. Organoleptic evaluations indicated that the samples treated with polyphenols combined with modified atmosphere packaging had lowermost lipid deterioration and exhibited high level of protective effects on nutritional degradation and recorded highest overall acceptability at 4°C and minimum level of sensorial behavior was observed at 25°C at the end of sixth month. Practical Applications Enrichment of polyphenols with food emulsion can profitably influence their oxidative stability and the emulsions should sustain optimal quality and stability throughout the storage period. Lipid oxidation is the major deteriorative process with substantial commercial implications in terms of product cost. Due to the heavy demand for natural antioxidants, the polyphenols of seed coat extracts of Cajanus cajan have been used and correlated these results with enhancement of butter and increase its shelf life by modified atmospheric packaging. The activation energy and the rate constant of chemical reaction enabled the construction of kinetic models, which helped to estimate rate of changes in the butter sample. In order to estimate quality changes, we evaluated the polyphenolic loss, sensory features, and microbiological changes. The results of this study may deliver technical basis in the utilization of SCECC as a natural antioxidant with MAP to prevent lipid rancidification or nutritional loss in butter.

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“…The results indicated that the carotenoids are also playing an effective role against lipid oxidation. Our study agreed with previous investigation of Kumbhare et al (2021).…”

Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 81%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Mathematical modeling and kinetic behavior of Indian Umblachery cow butter and its nutritional degradation analysis under modified atmospheric packaging technique

Basheer

Sarojadevi

2022

J Food Process Engineering

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Comparative Effect of Cooling on the Physico-chemical-sensory Properties of Ghee from Cow and Buffalo Milk, and Evaluation of the Low-fat Spread Prepared from Cow and Buffalo Milk Ghee

Patange¹,

Vinayak²,

Chandran

et al. 2022

Food Anal. Methods

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Low-fat spread (LFS) is the product harmonizing with the idea of healthy nutrition. At the same time, it has a good taste and avour, as well as very good spreadability at refrigerator temperature. The present investigation studied the effect of method of cooling on the properties of cow and buffalo milk ghee, and comparative evaluation of LFS prepared from them. Slowly pre-cooled cow ghee had intense yellow colour than rapidly precooled cow ghee, whereas slowly pre-cooled buffalo ghee has creamish white colour and rapidly pre-cooled buffalo ghee had white colour. Rapidly pre-cooled cow ghee had a very smooth and pasty texture than rapidly pre-cooled buffalo ghee. The LFS of cow ghee had shown maximum sensory scores for colour and appearance, body and texture, spreadability, and overall acceptability, as compared to buffalo ghee LFS. Chemically it was observed that both the LFS differs in FFA content, while they had similar fat, protein, carbohydrate, ash and total solids content, as well as pH. Oiling off and wheying off was found higher in cow ghee LFS over buffalo ghee LFS. Colour, appearance and avour score were found improved by the addition of butter annatto colour and diacetyl avour respectively. Color and appearance, body and texture, spreadability, as well as overall acceptability scores were higher for cow ghee LFS when subjected to 35°C for 10, 20, and 30 minutes. It was found that after 10 minutes of exposure to 35°C, the physical qualities of both LFS were unchanged, but the sensory properties diminished as time passed.

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Studies on Utilization and Shelf Life of Piper betel Leaves Added Ghee-Based Low-fat Spread

Patange¹,

Pansare

Kumar

et al. 2022

Food Anal. Methods

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Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat

Cited by 10 publications

References 40 publications

Mathematical modeling and kinetic behavior of Indian Umblachery cow butter and its nutritional degradation analysis under modified atmospheric packaging technique

Mathematical modeling and kinetic behavior of Indian Umblachery cow butter and its nutritional degradation analysis under modified atmospheric packaging technique

Comparative Effect of Cooling on the Physico-chemical-sensory Properties of Ghee from Cow and Buffalo Milk, and Evaluation of the Low-fat Spread Prepared from Cow and Buffalo Milk Ghee

Studies on Utilization and Shelf Life of Piper betel Leaves Added Ghee-Based Low-fat Spread

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