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•In advanced oxidation processes, the peroxides formed are reduced.•TOTOX Value is not suitable for advanced oxidation processes.•Integral Oxidation Value (INTOX Value) is more ...efficient than TOTOX Value.•The improvement in INTOX Value is by increasing AV (PV + 2*AV) in the calculation.
Oxidation of food lipids is one of the main causes of food spoilage. Oxidative processes of oxidisable substances, such as vegetable oils generate primary and secondary oxidation compounds. Peroxide Value and Anisidine Value are indicators of these compounds. TOTOV Value is an indicator that complements the interpretation of both results (2*PV + AV), but in advanced oxidative processes it does not usually fit the situation efficiently due to the decrease of PV. The aim of this research work was to develop an indicator that was efficiently adapted to advanced oxidative processes. Integral Oxidation Value (INTOX Value) calculated as PV + 2*AV, allowed for an improvement in the regression slopes, and the R2 fits went from low values in TOTOX Value (0.61–0.62) to acceptable values in INTOX Value (0.84–0.93). INTOX Value is a suitable indicator for advanced oxidation processes when the PV indicator decreases.
•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.
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.
Chili rapeseed oil (CRO) is a widely used seasoning in Chinese food. This research studied the influence of preparation oil temperature on CROs, specifically focused on the physicochemical properties ...and chemical components. Both the prepared samples with chili flakes after maceration and the filtered CROs were presented in dark red color, and the color of chili flakes changed dramatically as oil temperature increased due to the extraction effects and vigorous reactions between chili flakes and rapeseed oil. The increasing oil temperature also led to a rising acid value (AV) and total phenolic content along with a decreasing peroxide value (PV). No significant differences in the fatty acid compositions were observed. The liquid chromatography-tandem mass spectrometry (LC-MS/MS) screened 537 metabolites in the CROs with 214 differential metabolites. The oil temperature of 140 °C seems to be the boundary from 100 and 120 °C to 160 and 180 °C. Both the up-regulation and down-regulation metabolites raised as oil temperature increased compared with 100 °C samples, indicating the violent variation in the compound constitution of CROs. This research offers experimental evidence to elucidate that the increase in preparation oil temperature could enrich and diversify the chemical composition of CROs, resulting in varied CROs.
•The AV and total phenolic content of CROs rise as preparation oil temperature increases.•The PV of CROs decreases as the preparation oil temperature increases.•LC-MS/MS screened 537 metabolites in the CROs with 214 differential metabolites.•140 °C is regarded as the boundary from 100 and 120 °C to 160 and 180 °C.•Increasing preparation oil temperature could enrich and diversify the CRO compounds presents.
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.
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.
Kodo millet is one of the small millet species, grown widely in the tropical/subtropical regions. In order to prevent the problem of post-harvest losses, various preservation techniques have been ...used such as irradiation and suitable packaging material. In the present study, shelf life of kodo millet flour was investigated using gamma rays at 1.5 kilogray (kGy) (irradiation, IR) and different packaging materials including low-density polyethylene (LDPE), polypropylene (PP), polyethylene terephthalate (PET) and metallized polypropylene (MPP) for a period of three months. Every fortnight the samples from these treatments were drawn for biochemical changes (moisture, peroxide value, alcoholic acidity and FFA), insect infestation and microbial growth. By the end of storage period, significant (P < 0.01) increase of moisture, peroxide value, alcoholic acidity and FFA content was noticed in the control samples followed by non-irradiated PP (10.50 %, 3.8 mEq/Kg and 1.25%) and LDPE (9.48 %, 3.4 mEq and 1.20 %) packed flour as compared to irradiated MPP and PET packed samples. Insect infestation started after 15 days of storage in steel boxes which increased in countless numbers by the end of storage period. Similarly, insect population was noticed after 30 and 60 days in non irradiated and irradiated PP and LDPE covers respectively. While, there was no insect infestation in case of irradiated MPP and PET packed flour. Significant increase of bacterial load was observed in the control followed by non irradiated PP (4.2 cfu/g) and LDPE (3.8 cfu/g) covers. Sensory tests indicated that the irradiation has no adverse effect on the taste, appearance, flavor and overall acceptability (OAA) of the flat bread made from flour samples stored in these packaging materials. Thus, the kodo millet flour stored in MPP and PET pouches with irradiation dose of 1.5 kGy found to be suitable for safe storage up to three months under room temperature.
•Gamma rays supplemented with suitable packaging materials can prevent the growth of insects, bacteria and fungi.•Significant increase in the moisture, peroxide value, AA & FFA was noticed in the non-irradiated PP & LDPE packages.•MPP and PET stored flour pouches irradiated at 1.5 kGy was ideal for safe storage up to 3 months at room temperature.•Radiation has no adverse effect on the taste, flavour & acceptability of the bread made from MPP/PET stored flour samples.
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.
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