Storage and Preservation of Fats and Oils

Tena, Noelia; Lobo‐Prieto, Ana; Aparicio, Ramón; García‐González, Diego L.

doi:10.1016/b978-0-08-100596-5.22268-3

Cited by 25 publications

(25 citation statements)

References 49 publications

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“…However, the correlation coefficients when comparing OAV and median of defect in these two oils were positive although always below 0.8 (0.56 and 0.61 for VOO2 and VOO4, respectively) ( Figure 4). The increase of hexanal OAV and concentrations in VOO2 and VOO4 is explained by the decomposition reactions of hydroperoxides formed from the fatty acids [3,41], contributing to the off flavor of the sample with an intense greasy odor [42]. In fact, these off-flavors associated with rancidity is detected by the assessors at month 5 in VOO2 (sample VOO2-5m) and at month 19 in VOO4 (sample VOO4-19m) ( Figure 2).…”

Section: Chemical Changes During the Storage Experimentsmentioning

confidence: 96%

“…Finally, the results from the mesh cell-FTIR experiment, an innovative method to evaluate stability of the oils under moderate conditions, was examined with the aim of comparing these results with the actual stability of the oils according to the sensory changes. Mesh cell-FTIR allowed monitoring the chemical changes of the oils during an incubation time of 576 h under conditions of light and temperature (400 lx and 35 • C) that were closer to the real storage conditions compared with other accelerated tests that use high temperatures (>100 • C) [41]. The mesh cell-FTIR experiment was carried out with the fresh oils before starting the storage experiment.…”

Section: Chemical Changes During the Storage Experimentsmentioning

confidence: 99%

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Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

et al. 2020

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Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are involved in the oxidation process at moderate conditions. Therefore, a multiparametric study is necessary to establish a link between physico-chemical changes and sensory quality degradation in a real storage experiment. In this context, a storage experiment of 27 months was performed for four monovarietal virgin olive oils, bottled in transparent 500-mL PET bottles and subjected to conditions close to a supermarket scenario. Volatile composition, quality parameters and phenolic compounds were determined monthly. Simultaneously, an accredited sensory panel assessed their sensory characteristics. The stability of the fresh samples was also studied with the oxidative stability index (OSI) and mesh cell-FTIR. (E)-2-hexenal, (Z)-3-hexen-1-ol and (E)-2-hexen-1-ol were identified as markers of the fruity attribute. Hexanal and nonanal were also identified as compounds that were associated with the rise of median of defect during storage. Some disagreements were observed between the sensory assessment and the OSI analyzed by Rancimat. However, the increase of concentration of rancid markers agreed with the increase of aldehyde band measured with mesh cell-FTIR.

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Section: Chemical Changes During the Storage Experimentsmentioning

confidence: 96%

Section: Chemical Changes During the Storage Experimentsmentioning

confidence: 99%

Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

et al. 2020

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“…Light and temperature, even under moderate conditions, have a great influence on the degradation of VOO [ 6 , 7 , 8 , 9 , 10 ]. Several studies have been focused on the effect of light and temperature upon VOO shelf-life [ 11 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions

Lobo‐Prieto

Tena

Aparicio-Ruı́z

et al. 2020

Foods

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The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse chemical changes that take place during the market period. Fluorescence spectroscopy is one of the techniques that has been suggested for controlling virgin olive oil (VOO) freshness during its shelf-life. However, a complete interpretation of fluorescence spectra requires analyzing multiple parameters (chemical, physical–chemical, and sensory) to evaluate the pace of fluorescence spectral changes under moderate conditions with respect to other changes impacting on VOO quality. In this work, four VOOs were analyzed every month with excitation–emission fluorescence spectra. The same samples were characterized with the concentration of fluorophores (phenols, tocopherols, chlorophyll pigments), physical–chemical parameters (peroxide value, K232, K270, free acidity), and sensory attributes (medians of defects and of the fruity attribute). From the six components extracted with parallel factor analysis (PARAFAC), two components were assigned to chlorophyll pigments and those assigned to tocopherols, phenols, and oxidation products were selected for their ability to discriminate between fresh and aged oils. Thus, the component assigned to oxidation products correlated with K270 in the range 0.80–0.93, while the component assigned to tocopherols–phenols correlated with the fruity attribute in the range 0.52–0.90. The sensory analysis of the samples revealed that the changes of these PARAFAC components occurred at the same time as, or even before, the changes of the sensory characteristics.

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“…The development of FFA has been recognized as occurring concurrently with protein denaturation, where protein–FFA binding is the driving force in lipid hydrolysis (Ackman, 1967). Not only FFA is a product from lipid hydrolyzation, but also involved in the formation of secondary oxidation products and has no beneficial effects on health (Tena et al., 2018). Higher water content was, therefore, assumed to accumulate a higher degree of lipid hydroxylation, as observed in the current study.…”

Section: Resultsmentioning

confidence: 99%

Efficiency of fishmeal and fish oil processing of different pelagic fish species: Identification of processing steps for potential optimization toward protein production for human consumption

Hilmarsdóttir

Ögmundarson

Arason

et al. 2021

J. Food Process. Preserv.

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Most fish meal and fish oil production facilities run with outdated processes, producing low‐value products, typically not intended for human consumption. The aim of the study was to perform a detailed analysis of the current fishmeal and oil production processes of capelin (Mallotus villosus), and compare the key locations of both fattier and leaner pelagic raw material to identify which steps need to be improved for the production of higher‐value products. Results indicated inefficient draining and concentration during the production process and ineffective break‐down of the raw material, as lipid separation was ineffective in all studied species. Although the raw material initially differed in lipid content (2%–20%, depending on the species), all fishmeal produced resulted in high‐lipid fishmeal (9%–14%). Chemical composition variations in the solid steams entering the dryers suggested that drying these streams individually could lead to more process and product flexibility, which can result in higher‐value products, such as fish meal and protein powders for human consumption. Practical applications Traditional production lines of fishmeal and fish oil factories have remained the same for decades, resulting in low‐quality products with a low market price. Therefore, optimization and redesign of the production processes are needed to increase the product quality. This study analyzed the lipid quality and water content in all processing steps. The current evaluations will help to shift the traditional fishmeal and fish oil production process from low‐quality to high‐quality products intended for human consumption by presenting a detailed analysis of the production process not available in the literature to date. Our results can act as reference values for other fishmeal and fish oil producers to assess their production quality. That includes identification of bottlenecks affecting the efficiency and effectiveness of their production processes.

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Storage and Preservation of Fats and Oils

Cited by 25 publications

References 49 publications

Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions

Efficiency of fishmeal and fish oil processing of different pelagic fish species: Identification of processing steps for potential optimization toward protein production for human consumption

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