This study provides a comprehensive analysis of oil degradation during the frying of various semi-finished pork rinds, including high-fat (HF), non-fat (NF), streaky (SK), and thin (TN) types. By ...quantitatively assessing parameters such as peroxide, acid, anisidine, and Totox values, we sought to elucidate the complex interactions and effects on oil quality during the frying process. The oil samples underwent evaluation utilizing a near-infrared (NIR) spectrometer and the color variations in the frying oil during the process. The resulting data highlighted significant correlations between color parameters and oil quality. The NIR models exhibited an impressive and robust predictive proficiency with high correlation coefficients values (R > 0.9 for all measured parameters) and low root mean square errors of cross-validation (RMSECVs). They promise rapid, non-destructive, and accurate evaluation of oil quality during frying processes. Additionally, the study identified oil color as a viable, low-cost alternative for predicting oil quality parameters where sophisticated spectroscopic equipment is unavailable.
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•NIR spectroscopy accurately predicts oil quality parameters during frying.•Oil color change is a simple, low-cost indicator of oil degradation.•Different pork rind types have varying impacts on frying oil quality.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
•Peroxide value is an important index for monitoring oil oxidation during storage.•The advantages and limitations of classical and instrumental approaches for PV are reported.•Indirect FTIR and NIR ...are two of the most beneficial instrumental methods for the PV determination.
Edible oils are prone to oxidation during processing and storage that may negatively affect the oil quality and human health. Determining the peroxide value (PV) of edible oils is essential because PV is one of the most typically used quality parameters to monitor lipid oxidation and control oil quality. Many approaches have been developed to determine the PV of oils. Among them, iodometric titration is the commonly used method for PV determination. Considering the limitations related to titrimetric methods, such as time and environmental concerns, several instrumental techniques have been considered as reliable alternatives. The advantages and limitations of classical titration and instrumental methods are summarized in this review. The prospects and reformative aspects for the future applications of these approaches in PV determination are also discussed.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Anthocyanins (ACNs) nanocomplexes fabricated using chitosan hydrochloride (CHC) and carboxymethyl chitosan (CMC) were incorporated into gelatin film as a base formulation for the preparation of ...packaging films. The effects of ACNs-loaded CHC/CMC nanocomplexes on the film were investigated, with attention to the physical, antioxidant, and morphological properties of the resultant films. The results showed that the addition of ACNs-loaded CHC/CMC nanocomplexes improved the mechanical properties, thermal stability and antioxidant capacity of the films, whereas decreased the visible light transmission. Raman spectra analyses verified the interactions existed between gelatin and ACNs-loaded CHC/CMC nanocomplexes. Furthermore, the film composed of gelatin and ACN-loaded CHC/CMC nanocomplexes (Gel-CHC/CMC-ACN film) significantly delayed olive oil oxidative deterioration (21.2 meq O2/kg of peroxide value at the 56th day) when compared with the films composed of gelatin only (Gel film, 28.4 meq O2/kg of peroxide value at the 56th day) or ACN (unencapsulated form) and gelatin (Gel-ACNs film, 24.3 meq O2/kg of peroxide value at the 56th day).This study revealed that a gelatin film with incorporated ACNs nanocomplexes can be used as a functional food packaging to protect foods with high fat content from oxidation.
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•Edible packaging films were formulated with gelatin and anthocyanins (ACNs) nanocomplexes.•ACNs increased the antioxidant and mechanical properties of the gelatin-based films.•ACNs of nanocomplexes presented a sustained-release property in edible films.•The film with nanocomplexed ACNs delayed oxidative deterioration of olive oil.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The current work focused on rapid and non-destructive determination of moisture content (MC), free fatty acids (FFA) and peroxide value (PV) in shelled almonds, using reflectance NIR-hyperspectral ...imaging (HSI). Sample set of 354 and 235 almond kernels were treated to vary the MC, rancidity (FFA and PV), respectively and used for model development. The sample set for each response was divided into calibration and testing set in the ratio of 70:30. Reference MC, FFA and PV were measured using wet analysis methods and their association with the spectral data were modelled using partial least squares regression. Superior models were obtained from the full-spectrum (900–1700 nm) data with Rp2 values of 0.957, 0.970, 0.955 and RMSEP values of 0.41%, 0.108%, 0.453 mEq for MC, FFA and PV, respectively. Competitive adaptive reweighted sampling method was used to select the feature wavelengths for rapid quantification. Multiple linear regression models were developed using the feature wavelengths having good predictability (Rp2 values: 0.941, 0.903, 0.886 and RMSEP values: 0.494%, 0.162%, 0.658 mEq for MC, FFA and PV, respectively). The current findings demonstrated great feasibility in industrial deployment of HSI technique for non-destructive estimation of moisture and rancidity indices in almonds and other nuts.
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•Hyperspectral imaging was used to develop non-destructive method for determination of MC, FFA and PV of almond.•Full spectrum PLSR models predicted MC, FFA and PV with Rp2 values of 0.957, 0.970, 0.955, respectively.•CARS-PLS was used to select the feature wavelengths for rapid and accurate quantification.•MLR models with feature wavelengths showed Rp2 values of 0.941, 0.903, 0.886 for MC, FFA and PV, respectively.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Purpose: Pistachio is a crusial agricultural product in Iran, but its contamination with various micro-organisms can cause problems in production, consumption, and export. Peracetic acid is an ...antimicrobial substance that can eliminate a wide range of micro-organisms quickly. This study aimed to evaluate the effectiveness of peracetic acid in reducing microbial contamination of pistachios in processing terminals. Research method: Harvested pistachios were treated with concentrations of 0 (control), 1, and 2% peracetic acid at the washing basin of the terminal. Then microbial growth, bacterial and fungal population, lipid percentage, and peroxide number of pistachio kernels were evaluated at 0 and 6 months after treatment. Findings: The results showed that both 1 and 2% peracetic acid inhibited bacterial and fungal growth by about 100% and reduced microbial flora growth by more than 90%. As there was no significant difference between 1 and 2% peracetic acid, the final recommendation is to use 1% concentration. After 6 months, the contamination level increased by about 5%, possibly due to storage conditions and contamination in subsequent stages. Different concentrations of peracetic acid did not have a significant effect on lipid percentage or peroxide number of pistachio kernels. Research limitations: As the treatment time with peracetic acid in the washing basin is uncontrollable, this factor has been eliminated in this research. Originality/Value: The study confirms the importance of using peracetic acid in the terminals to reduce and control pistachio contamination without producing harmful by-products. Economic evaluation also showed that using 1% peracetic acid for disinfecting pistachios in processing terminals is cost-effective.
•Pomegranate peel extract (PPE) was used for the pomegranate seed oil stabilization.•PPE is a suitable antioxidant for the prevention of pomegranate seed oil oxidation.•PPE expressed a better effect ...on pomegranate seed oil stability than BHT.
Pomegranate seed oil is valuable source of bioactive compounds with health-beneficial effects, but it is sensitive to oxidation due to high content of PUFA. In order to improve stability of pomegranate seed oil, the influence of natural antioxidant (0.1% pomegranate peel extract) and a combination of synthetic antioxidant (0.01% butylhydroxytoluene) and pomegranate peel extract (0.05%) was investigated. The oxidation process was followed by monitoring fatty acid composition and measuring the quality and stability parameters of oil (acid value, peroxide value, anisidine value and thiobarbituric acid reactive substances value) during storage for 12 days at 65 ⁰C. Furthermore, total phenolic content and DPPH radical scavenging activity was measured. Pomegranate peel extract as well as a combination of pomegranate peel extract and BHT can have a significant positive impact (P < 0.05) on improvement of the quality and stability parameters of pomegranate seed oil. Furthermore, such activity was better than BHT used alone.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Background. Indonesian usually using repeatedly cooking oil for deep frying process. The repeated use of cooking oil can be found among street vendors. Consumption of repeatedly cooking oil could ...lead to hepatic disorder, cardiovasular disorder and even cancer. Objective. The research aims to describe and analyze peroxide value in cooking oil used by street vendors in Perintis Kemerdekaan street in Padang City. Methods. This is a descriptive research. The reseacrh objects were taken by purposive sample method and 23 samples cooking oil used by traders. This research was conducted at Clinical Laboratory of West Sumatera from October 2019 to May 2020. Results. This research found out 14 from 23 of cooking oil used by street vendors have peroxide value above the Indonesian National Standard (abbreviated SNI) 01-3741-2013. Cooking oil used by fritter street vendors have average peroxide value is 15.10 mEq O2/kg while pecel catfish and chicken street vendors is 10.29 mEq O2/kg. The avarage peroxide value in each type of cooking oil are bulk 10,81 mEq O2/kg, branded 14,64 mEq O2/kg and mixture 16,28 mEq O2/kg. Conclusion. More than half of the samples tested had exceed the maximum peroxide values (> 10 mEq O2/kg) and the highest average are found in fritter street vendor and mixture of bulk and branded cooking oil.
Fatty acid composition and stability of vegetable oils have taken more attention as an essential source of biologically active compounds in a good balanced diet. The purpose of the study was to ...determine peroxide value, free fatty acids, unsaponifiable matter, total carotenoid content, iodine value and fatty acid composition of sunflower, rapeseed, mustard, peanut and olive oils. Rapeseed and peanut oils had the highest peroxide values, while sunflower oil had the lowest peroxide values. The free fatty acid value of the tested oils varied between 0.43 and 1.36% oleic. The peanut oil had the highest free acid value and the mustard oil had the lowest one. Total carotenoid contents of mustard and rape seed oil were higher than those of the other oils tested. Palmitic acid (C16:0), oleic acid (C18:1) and stearic acid (C18:0) were the common main fatty acid components of the vegetable oils tested. Followed by linoleic acid, the amount of oleic acid was the highest among other fatty acid components. Mustard oil had the highest erucic acid (C22:1) with the amount of 11.38%, indicating that it cannot be used for human consumption. Among the oils investigated, sunflower and mustard oils were more stable than rapeseed, peanut and olive oils.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
•All natural antioxidants were less effective than TBHQ on mass concentration basis.•Tannic acid and ascorbyl palmitate reduced the oxidation of flaxseed oil (FSO)•Alpha tocopherol displayed ...pro-oxidant effect on FSO.•Primary and secondary antioxidant activity were essential for antioxidants to protect FSO.•Interaction of antioxidants with minor components reduced their effectiveness.
Oxidative deterioration is a major issue limiting the utilization of flaxseed oil (FSO). Present study explored the effects of hydrophilic (tannic acid), hydrophobic (alpha-tocopherol), and intermediate polarity (ascorbyl palmitate) natural antioxidants, which displayed highest DPPH radical scavenging and iron chelating abilities among several others, on the oxidative stability of FSO. A synthetic antioxidant (TBHQ) was also used as a control. FSO oxidation was examined by peroxide and p-anisidine values during 30-day storage at 25, 40 and 60 °C, and by accelerated oxidation using a rancimat at 110 °C. On mass concentration basis, all natural antioxidants were less effective than TBHQ. Irrespective of the polarity, all natural antioxidants, except alpha tocopherol, delayed primary and secondary oxidation, and increased the oxidative stability index. The alpha-tocopherol displayed pro-oxidant effect at all concentrations. Rather than polarity, antioxidant capacities, and their ability to replace minor components from the oil-water interface were crucial for the protection of FSO.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
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