Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration

Sartori, Alan Giovanini de Oliveira; Sampaio, Geni Rodrigues; Bastos, Débora Helena Markowicz; Spoto, Marta Helena Fillet; Skibsted, Leif H.; D’Arce, Marisa Aparecida Bismara Regitano

doi:10.3989/gya.0114181

Cited by 7 publications

(4 citation statements)

References 31 publications

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“…These outcomes substantiate analogous findings reported in the literature [7,48]. Ketones, with lower odor thresholds, typically impart undesirable flavors to food [50]. The most abundant ketone compound, 6-Methyl-5-hepten-2-one, exhibited a considerable reduction in content (44.7~65.7%) following SS treatment, signifying a decrease in undesirable flavors (Tables S1-S3).…”

Section: Impact Of Ss Treatment On Volatile Profilessupporting

confidence: 87%

A Comprehensive Study on the Influence of Superheated Steam Treatment on Lipolytic Enzymes, Physicochemical Characteristics, and Volatile Composition of Lightly Milled Rice

Zhou,

Li,

Yang

et al. 2024

Foods

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Enzyme inactivation is crucial for enhancing the shelf life of lightly milled rice (LMR), yet the impact of diverse superheated steam (SS) treatment conditions on lipolytic enzyme efficiency, physicochemical properties, and volatile profiles of LMR remains unclear. This study investigated varying SS conditions, employing temperatures of 120 °C, 140 °C, and 160 °C and exposure times of 2, 4, 6, and 8 min. The research aimed to discern the influence of these conditions on enzyme activities, physicochemical characteristics, and quality attributes of LMR. Results indicated a significant rise in the inactivation rate with increased treatment temperature or duration, achieving a notable 70% reduction in enzyme activities at 120 °C for 6 min. Prolonged exposure to higher temperatures also induced pronounced fissures on LMR surfaces. Furthermore, intensive SS treatment led to a noteworthy 5.52% reduction in the relative crystallinity of LMR starch. GC/MS analysis revealed a consequential decrease, ranging from 44.7% to 65.7%, in undesirable odor ketones post-SS treatment. These findings underscore the potential of SS treatment in enhancing the commercial attributes of LMR.

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Section: Impact Of Ss Treatment On Volatile Profilessupporting

confidence: 87%

A Comprehensive Study on the Influence of Superheated Steam Treatment on Lipolytic Enzymes, Physicochemical Characteristics, and Volatile Composition of Lightly Milled Rice

Zhou,

Li,

Yang

et al. 2024

Foods

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“…Ketones generally have a pronounced fruity flavour, mainly produced by the Maillard reaction or lipid oxidative rancidity (Sartori et al ., 2018). Aldehydes are essential volatile components, most of which have pleasant flavours, such as fruit aroma, because their low aroma threshold plays an irreplaceable role in flavour formation (Hu et al ., 2020).…”

Section: Resultsmentioning

confidence: 99%

Nutritional composition and volatile compounds stability in dry‐heat and extruded stabilised rice bran during storage

Rashid

Liu

Hen

et al. 2023

Int J of Food Sci Tech

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Summary Fresh rice bran (RB) is susceptible to rancidity during storage and transportation and needs a stabilisation process to inactivate enzymes and retain maximum nutrients. Two stabilisation methods, i.e., dry‐heat and extrusion, were applied to study the changes in nutritional composition, volatile compounds, and storage stability of rice bran under varied conditions. Both methods stabilised phytic acid content at 0.55–0.60 μmol L−1; the overall oryzanol content was reduced and found to be less in untreated rice bran. The increase in dry‐heat treatment time and temperature accelerated the oryzanol loss and the loss rate was lower than untreated RB while the oryzanol content was higher at end of storage. Similarly, the reduction rate in oryzanol content by extrusion treatment was positively correlated with storage temperature. Both methods significantly increased the total dietary and soluble dietary fibre but reduced vitamin E content. The extrusion treatment was better at stabilising different volatile compounds (such as aldehydes and ketones) than the dry‐heat treatment in the rice bran. The most volatile substances were hydrocarbons. Dry heat and extrusion increase aldehydes and ketones, oxidising RB and reducing its quality while aldehydes and ketones decreased during storage.

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“…In the case of Brazil nuts, some packaging strategies were already evaluated such as the application of active edible coatings, 13 vacuum packaging, 14 and packagings with O 2 absorbent pads, modified atmosphere (CO 2 ) and O 3 treatment 15 . This indicates that the application of active packaging added with natural antioxidants to preserve the oxidative stability of Brazil nuts is a promising alternative that deserves to be better investigated.…”

Section: Introductionmentioning

confidence: 99%

Active packaging to prevent lipid oxidation on Brazil nuts (Bertholletia excelsa HBK) stored under varying temperatures

et al. 2023

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Brazil nuts are largely consumed either as a whole or as an ingredient in different food products. These seeds are rich in lipids that are susceptible to oxidation, which is the most common cause of deterioration in their sensory and nutritional quality. Active food packagings are a potential strategy to prevent food lipid oxidation. In this work, thermoplastic starch/poly (butylene adipate–co–terephthalate) (TPS/PBAT) containing water‐soluble curcumin and pinhão (Araucaria angustifolia) extract as natural antioxidants were used to package Brazil nuts (Bertholletia excelsa). Packaged nuts were stored under different temperatures and analysed for up to 30 days of storage. The lipid profile of the oil extracted from the nuts before packaging showed that it is rich in unsaturated fatty acids. The UV–Vis spectra were organized into an augmented matrix and then into a principal component analysis (PCA). Results showed that for 10°C, the control TPS/PBAT film and the film containing pinhão extract resulted in the best preservation. When evaluated at 25°C, the nuts packed in films that contained water‐soluble curcumin presented the best oxidative stability until the 15th day of storage. After this period, the oxidation reactions were significant for all samples, indicating a possible compromise on the sensory and nutritional quality of Brazil nuts.

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Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration

Cited by 7 publications

References 31 publications

A Comprehensive Study on the Influence of Superheated Steam Treatment on Lipolytic Enzymes, Physicochemical Characteristics, and Volatile Composition of Lightly Milled Rice

A Comprehensive Study on the Influence of Superheated Steam Treatment on Lipolytic Enzymes, Physicochemical Characteristics, and Volatile Composition of Lightly Milled Rice

Nutritional composition and volatile compounds stability in dry‐heat and extruded stabilised rice bran during storage

Active packaging to prevent lipid oxidation on Brazil nuts (Bertholletia excelsa HBK) stored under varying temperatures

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