The production and consumption of avocado pears generates tons of wastes, mainly the pear peels which are usually discarded, although they have been reported to contain important phyto-chemicals with biological activi...The production and consumption of avocado pears generates tons of wastes, mainly the pear peels which are usually discarded, although they have been reported to contain important phyto-chemicals with biological activities. The adverse health effect associated with the consumption of saturated lipid based foods has ignited research on reformulation of lipid based foods to eliminate Trans Fatty Acids (TFAs). This study was thus aimed at the extraction and characterization of oil from Avocado Peels (APO) and evaluation of the quality of margarine produced from it. Five verities of pear were used for oil extraction by soxhlet method and physiochemical, oxidative, functional and antioxidant characterization was done. Margarines were formulated using a central composite design using oil blends of APO and Virgin Coconut Oil (VCO) with an oil ratio of 10:90, 40:60, 70:30 respectively, varied blending speed, blending time, and chitosan concentration. Samples were characterized and the effect of process parameters on the physiochemical and functional properties of the margarine studied. Optimized conditions were used to produce samples for sensory evaluation. Color, spreadability, aroma, taste and general acceptability was evaluated using ranking difference test. The results showed that the yield, density, and iodine values of APOs oils ranged from 14.91 ± 0.18 to 11.76 ± 0.46;0.93 ± 0.001 to 0.99 ± 0.1;46.63 ± 1.70 to 52.4 ± 0.63, their acid values, TBA and PV values ranged from 1.42 ± 0.39 to 1.97 ± 0.5;0.11 ± 0.002 to 0.18 ± 0.04;and 2.72 ± 0.14 to 4.43 ± 0.36 respectively, with Brogdon avocado peel variety having the overall best properties prepared blends of trans-free APO margarines showed that increase in APO ratio decreased melting point, increased oxidative stability and reduced moisture content of margarine samples. Chitosan addition leads to decrease moisture content and increase functional properties. VCO lead to increase in phenolic and flavonoid content of the margarines. Samples were spreadable and palatable with R20 being most palatable and the most accepted being R26 with a mean score of 7.07 ± 0.70. Decrease in color intensity increased acceptability. This study therefore demonstrated that avocado peel waste biomass can be valorized by using it as raw material for oil extraction, which can serve as good material for the production of trans-free margarines with good oxidative stability, functional and antioxidant properties.展开更多
Grains are one of the major food staples in the world.The cereal grains are easily susceptible to damage by moisture content,flour beetles and food pathogens during storage,harvesting and post harvesting.Food preserva...Grains are one of the major food staples in the world.The cereal grains are easily susceptible to damage by moisture content,flour beetles and food pathogens during storage,harvesting and post harvesting.Food preservative techniques namely drying,freezing,and dehydration,acquire little advantages.However,they cause few undesirable alterations in the organoleptic and nutritional properties of the preserved food items.Therefore,there is a continuous search for new preservation techniques in food industries,to satisfy the customer demands on the addition of natural food preservatives,devoid of pathogenic contaminants and without changes in organoleptic properties.Essential oils(EOs)have been predicted as“natural food additives”in the preservative process.The synergistic potential of EOs with various nanocarriers plays an emerging role in the food industry.Therefore,the present review has focused on the lipid based nanocarriers,and the methods used for the functionalization or encapsulation of EOs and applications in the preservation of food items such as cooked rice,rice flour,grains,sliced breads have also been discussed.The present review ascertains the antimicrobial significance of active EOs loaded lipid nanocarriers in the form of nano emulsions,solid lipid nanoparticles and liposomes for preserving grains and flours.展开更多
Essential oils(EOs)are more complex and comprise a number of volatile and natural bioactive compounds,which often used in food industries as the best alternatives.This review focuses on the impact of EOs and the roles...Essential oils(EOs)are more complex and comprise a number of volatile and natural bioactive compounds,which often used in food industries as the best alternatives.This review focuses on the impact of EOs and the roles of their major components in food manufacturing as natural preservatives with the related mechanisms of action.In addition,the major bioactive molecules of different types of EOs and their pharmacological activities such as antioxidant,antifungal and antimicrobial effects on crop protection were also discussed.The major compounds of EOs represent potential antioxidant,antimicrobial and antifungal activities through various mechanisms.Different types of EOs such as tea tree oil,lemon oil,clove oil,cinnamon oil and thyme oil from various traditional plants,have significantly showed better antimicrobial and antioxidant activities,and also effectively increased the shelf lives of the cereal products and increased the quality of food safety.The major groups of EOs such as terpenes and aromatic volatile compounds,play a key role in food safety without affecting the quality.Due to their various activities including antioxidant and antimicrobial activities,EOs could be used as alternative preservatives to increase the shelf lives of cereals and crops.展开更多
Nutritional oil for infant formula food was microencapsulated by the spray drying method with coating materials including maltodextrin （MD）, soy protein isolate （SPI）, and emulsifier （soy lecithin）. Vegetable oi...Nutritional oil for infant formula food was microencapsulated by the spray drying method with coating materials including maltodextrin （MD）, soy protein isolate （SPI）, and emulsifier （soy lecithin）. Vegetable oil blend was prepared by mixing coconut oil, safflower oil and soybean oil at a ratio to achieve a fatty acid profile comparable to human milk fat （HMF）. The fatty acid composition of the product was determined by capillary gas chromatograph. As a result, the composition was as close as possible to that of HMF, it could be used for infant fomular food to make up some deficiencies of milk powder in nutrition and functional properties. Furthermore, the glass transition temperature （Tg） of the wall material was determined by DSC and its Tg was 66.42℃. It provided a theoretical basis for the storage of the product at the normal temperature.展开更多
文摘The production and consumption of avocado pears generates tons of wastes, mainly the pear peels which are usually discarded, although they have been reported to contain important phyto-chemicals with biological activities. The adverse health effect associated with the consumption of saturated lipid based foods has ignited research on reformulation of lipid based foods to eliminate Trans Fatty Acids (TFAs). This study was thus aimed at the extraction and characterization of oil from Avocado Peels (APO) and evaluation of the quality of margarine produced from it. Five verities of pear were used for oil extraction by soxhlet method and physiochemical, oxidative, functional and antioxidant characterization was done. Margarines were formulated using a central composite design using oil blends of APO and Virgin Coconut Oil (VCO) with an oil ratio of 10:90, 40:60, 70:30 respectively, varied blending speed, blending time, and chitosan concentration. Samples were characterized and the effect of process parameters on the physiochemical and functional properties of the margarine studied. Optimized conditions were used to produce samples for sensory evaluation. Color, spreadability, aroma, taste and general acceptability was evaluated using ranking difference test. The results showed that the yield, density, and iodine values of APOs oils ranged from 14.91 ± 0.18 to 11.76 ± 0.46;0.93 ± 0.001 to 0.99 ± 0.1;46.63 ± 1.70 to 52.4 ± 0.63, their acid values, TBA and PV values ranged from 1.42 ± 0.39 to 1.97 ± 0.5;0.11 ± 0.002 to 0.18 ± 0.04;and 2.72 ± 0.14 to 4.43 ± 0.36 respectively, with Brogdon avocado peel variety having the overall best properties prepared blends of trans-free APO margarines showed that increase in APO ratio decreased melting point, increased oxidative stability and reduced moisture content of margarine samples. Chitosan addition leads to decrease moisture content and increase functional properties. VCO lead to increase in phenolic and flavonoid content of the margarines. Samples were spreadable and palatable with R20 being most palatable and the most accepted being R26 with a mean score of 7.07 ± 0.70. Decrease in color intensity increased acceptability. This study therefore demonstrated that avocado peel waste biomass can be valorized by using it as raw material for oil extraction, which can serve as good material for the production of trans-free margarines with good oxidative stability, functional and antioxidant properties.
基金the financial support from the Ministry of Science and Technology of China (2016YFA0501703)Henan Natural Science (162300410060) to Dongqing Wei+3 种基金Henan University of Technology (21450004 and 21450003)Henan Province Postdoctoral Science grant (001802029 and 001803035) to Satyavani Kaliamurthi and Gurudeeban SelvarajChina Postdoctoral Science Foundation (2018M632766) to Gurudeeban SelvarajThe Ministry of Science and Technology of China (2013BAB11B02) to Keren Gu
文摘Grains are one of the major food staples in the world.The cereal grains are easily susceptible to damage by moisture content,flour beetles and food pathogens during storage,harvesting and post harvesting.Food preservative techniques namely drying,freezing,and dehydration,acquire little advantages.However,they cause few undesirable alterations in the organoleptic and nutritional properties of the preserved food items.Therefore,there is a continuous search for new preservation techniques in food industries,to satisfy the customer demands on the addition of natural food preservatives,devoid of pathogenic contaminants and without changes in organoleptic properties.Essential oils(EOs)have been predicted as“natural food additives”in the preservative process.The synergistic potential of EOs with various nanocarriers plays an emerging role in the food industry.Therefore,the present review has focused on the lipid based nanocarriers,and the methods used for the functionalization or encapsulation of EOs and applications in the preservation of food items such as cooked rice,rice flour,grains,sliced breads have also been discussed.The present review ascertains the antimicrobial significance of active EOs loaded lipid nanocarriers in the form of nano emulsions,solid lipid nanoparticles and liposomes for preserving grains and flours.
基金the College of Food and Dairy Technology,Tamil Nadu Veterinary and Animal Sciences University(TANUVAS)Chennai,India for providing the Ph D research fellowship
文摘Essential oils(EOs)are more complex and comprise a number of volatile and natural bioactive compounds,which often used in food industries as the best alternatives.This review focuses on the impact of EOs and the roles of their major components in food manufacturing as natural preservatives with the related mechanisms of action.In addition,the major bioactive molecules of different types of EOs and their pharmacological activities such as antioxidant,antifungal and antimicrobial effects on crop protection were also discussed.The major compounds of EOs represent potential antioxidant,antimicrobial and antifungal activities through various mechanisms.Different types of EOs such as tea tree oil,lemon oil,clove oil,cinnamon oil and thyme oil from various traditional plants,have significantly showed better antimicrobial and antioxidant activities,and also effectively increased the shelf lives of the cereal products and increased the quality of food safety.The major groups of EOs such as terpenes and aromatic volatile compounds,play a key role in food safety without affecting the quality.Due to their various activities including antioxidant and antimicrobial activities,EOs could be used as alternative preservatives to increase the shelf lives of cereals and crops.
文摘Nutritional oil for infant formula food was microencapsulated by the spray drying method with coating materials including maltodextrin （MD）, soy protein isolate （SPI）, and emulsifier （soy lecithin）. Vegetable oil blend was prepared by mixing coconut oil, safflower oil and soybean oil at a ratio to achieve a fatty acid profile comparable to human milk fat （HMF）. The fatty acid composition of the product was determined by capillary gas chromatograph. As a result, the composition was as close as possible to that of HMF, it could be used for infant fomular food to make up some deficiencies of milk powder in nutrition and functional properties. Furthermore, the glass transition temperature （Tg） of the wall material was determined by DSC and its Tg was 66.42℃. It provided a theoretical basis for the storage of the product at the normal temperature.
