1,702 Results Found

Ostrich oil has been used extensively in the cosmetic and pharmaceutical industries. However, rancidity causes undesirable chemical changes in flavour, colour, odour and nutritional value. Bleaching is an important process in refining ostrich oil. Bl...

We present four unique prediction techniques, combined with multiple data pre-processing methods, utilizing a wide range of both oil types and oil peroxide values (PV) as well as incorporating natural aging for peroxide creation. Samples were PV assa...

Recently, consumers’ awareness is becoming a crucial aspect driving the food industry to develop new products with high nutritional value. The oil industry explores the use of less well-known plant materials such as avocado fruit which is a rich sour...

The kinetics of change in peroxide value and weight gain were simultaneously studied during the peroxidation of three vegetable oils of various chemical compositions. The initiation and propagation oxidizability parameters Oi (kg mEq−1 h2) and...

Vegetable oils are selected by consumers based on the presence of multiple bioactive substances, including polyunsaturated fatty acids, sterols, and tocopherols. Another important factor in oils is their quality. This research involved analyzing the...

The oxidative properties of sunflower oil supplemented with rambutan extract, (crude extract and its fractionated fraction, SF II) in comparison with synthetic antioxidant were investigated. The supplemented sunflower oils were stored under accelerat...

This study aimed at determining the effect of aqueous ethanolic extracts from lemon balm, hyssop and nettle, and butylated hydroxyanisole (BHA) on properties of shortbread cookies. This was achieved by instrumental measurements of color and sensory p...

Foods rich in poly unsaturated fatty acids (PUFA) are vulnerable to oxidation. While it is well established that endogenously derived oxidized lipids are ligands of the transcription factor PPARγ, the binding ability of diet-derived oxidized lipids i...

The purpose of this experimentation was to study the evolution of the quality of two types of blast-frozen ready-to-(h)eat meals, tortellini and a vegetable soup, during a short shelf life of 70 days. The analyses, performed in order to identify any...

Kernel oxidation susceptibility and pellicle darkening are among the biggest concerns regarding walnut quality. Monitoring oxidation is crucial to preserve quality from production to consumption. Chemical oxidation parameters (peroxide value and UV a...

Lipid peroxidation is a major process that determines the quality of various oil samples during their use and storage, in which the primary products are hydroperoxides (HP’S). HP’S are very stable compounds at ambient conditions and are h...

Supplementation of omega-3 fatty acids is considered a valuable strategy to supply the low intake of these fatty acids. Thus, the safety of the supplements is an important milestone. Because of that, we analyzed 20 unflavored supplements sold in the...

Jojoba oil (JO) extracted from seeds has outstanding properties, including anti-inflammatory, antioxidant, and antibacterial activities, and can be stored forlong periodsof time. The unique properties of jojoba oil depend on its chemical composition;...

In the quality monitoring of 18 sunflower oil samples from the EU market, 14 were refined and 4 were cold-pressed. They demonstrated high quality of technological processing with low values of trans-unsaturated fatty acids, acid value, and peroxide v...

Cold-pressed oils are becoming increasingly popular. The stability of these oils is the main concern, as changes occur in their organoleptic characteristics during storage, which could affect their suitability for consumption. Various natural plant c...

There is a need to develop alternative crops to improve the food security and prosperity of developing countries. The tropical nut Canarium indicum (canarium nut) is increasingly used as a shade tree for cocoa and has potential for commercialization...

This study evaluated the potential of silibinin linoleate (SL), a natural derivative of silibinin, as an antioxidant to improve the thermal stability of sunflower oil (SF). SL was synthesized through green technology by enzymatic esterification, usin...

Poland is one of the largest producers of hazelnuts in Europe; however, information regarding the storage of cold-pressed hazelnut oil is limited. Thus, the aim of this study was to determine the oxidative indices and fatty acid composition of oils f...

Cottonseed is a natural product of cotton (Gossypium spp.) crops. This work evaluated the oxidative stability of cottonseed butters through accelerated autoxidation by storage at 60 °C for 25 days. Three oxidative stability parameter values (pero...

The purpose of this study was to evaluate the potential of alginate-based packaging materials with the incorporation of protein hydrolysates to improve the safety and quality of chicken meat during storage. Physicochemical parameters, microbiological...

The aim of this study was to determine the peroxide values, acid numbers, oxidative stability (Rancimat method), antioxidant activity (DPPH method), antimicrobial activity (disc diffusion method), sensory properties (9-point hedonic scale), and fatty...

Consumers include pumpkin seeds in their diet as a snack in raw form or minimally processed by roasting. This process enables the seeds to develop a characteristic aroma and color. Herbs and spices are also distinguished by a pleasant and delicate ar...

Background: The level of free fatty acids (FFAs) is an important oil quality index that is consistently measured at mills and refineries to ensure that palm oil is within specification limits. FFAs can accumulate at any point throughout the process,...

Monitoring walnut oxidation is essential to control walnut quality during storage. An accelerated oxidation method for differentiating the oxidative stability index (OSI) of walnut kernels was examined and the effects of instrument operational parame...

The effectiveness of dry ageing with regard to retaining meat quality is still subject to debate. At 4 d post mortem, samples of boneless strip loins were excised from young Charolais carcasses and then stored for a further 26 d in a cooler, either v...

The aim of this work was to evaluate two operating parameters of seed drying (temperature and initial moisture content) on the tocopherol content of canola oil. The raw material was characterized by moisture, oil, protein, crude fiber and ash content...

Oxidative reactions accelerate quality loss in emulsified meats. This study evaluated a clean-label strategy in goat meat pates by co-fortifying Portulaca oleracea powder 1% and honey 4%. Control and treatment batches were cooked to 72 °C and sto...

We provide new fish oil product results to assist industry in Australia and New Zealand and, ultimately, consumers in understanding the high product quality assurance protocols in place, together with the high product quality that has been determined...

Fish meal (FM) and fish oil (FO) are vital components commonly used in feed formulations. However, their supply, which generally comes from capture fisheries, is being exhausted, necessitating the exploration of sustainable alternatives. In a two-par...

The large yellow croaker is one of the most economically important fish in Zhoushan, Zhejiang Province, and is well known for its high protein and fat contents, fresh and tender meat, and soft taste. However, the mechanisms involved in its flavor cha...

Lipid oxidation is the primary non-microbial reason for quality deterioration of meat and meat products. Lipid oxidation can be prevented or delayed by antioxidants. In this study, 15 sage (Salvia spp. Labiatae) extracts (five genotypes, three harves...

Hempseed hydrolysates prepared by enzymatic hydrolysis have been previously shown to have potent antioxidant activity. The objective of this study is to examine lipid oxidation in beef and turkey meatballs in the presence of selected hempseed hydroly...

Depending on the temperature regime used during roasting, the biochemical and sensory characteristics of macadamia nuts can change. ‘A4′ and ‘Beaumont’ were used as model cultivars to examine how roasting temperatures affected...

(1) Background: The oil stability of tree nuts during storage can be influenced by storage conditions such as temperature, humidity, and moisture concentration. However, few studies have assessed how the presence of testa and shell affects the oil st...

This study aimed to investigate the effect of thermal sterilization on the volatile flavor of sauced duck necks. The study revealed that thermal sterilization significantly reduced the content of unsaturated fatty acids (e.g., oleic acid C18:1n9c) in...

In the food industry, including the fat and oil sector, chemical methods are commonly used for routine quality analyses. These analyses are typically time-consuming and often require the use of toxic solvents and reagents. Moreover, in some cases, so...

This study aimed to produce healthy mayonnaise with a protective effect against cardiovascular diseases, containing omega-3 fatty acids (FA), using flaxseed oil (FXO), which includes a high percentage of alpha-linolenic acid (ALA, C18:3n-3). The mayo...

Walnuts (Juglans regia) are characterized by a high fat content of approximately 73%. The oil contained in the nuts is rich in unsaturated fatty acids, including monounsaturated oleic acid and polyunsaturated fatty acids, both of the n-3 and n-6 fami...

Fluorinated Fe3O4 microspheres with 7.1 ± 1.4 wt% of fluoride (F-Fe3O4-1) were prepared via glycothermal synthesis. Fluorination significantly enhanced the activity of F-Fe3O4-1 in catalytic wet peroxide oxidation of anionic dyes (including or...

This study investigates the effect of combined sulfur (S) and nitrogen (N) foliar fertilization on leaf S and N concentration, as well as on the growth of olive fruit and on the quantity and quality of olive oil, obtained from two olive cultivars &ls...

In the present study, gelatin-based films incorporating squid pen chitosan obtained by high hydrostatic pressure (HHP chitosan) at varying proportions were prepared and their properties were compared with films containing untreated chitosan. The resu...

The objective of this study was to investigate the differences in the oxidative stability during storage of fish oil enriched cream cheeses when fish oil was added either as neat oil or pre-emulsified oil with sodium caseinate, whey protein isolate,...

Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers of octadecadienoic acid with conjugated double bounds. Positive health properties have been attributed to some isomers, such as anticarcinogenic activity, antiartheroscle...

An ultrasound and microwave assisted alternant extraction method (UMAE) was applied for extracting dihydroquercetin (DHQ) from Larix gmelinii wood. This investigation was conducted using 60% ethanol as solvent, 1:12 solid to liquid ratio, and 3 h soa...

Egg products are one of the main ingredients used in bakery industries, and they contain cholesterol. Cholesterol suffers several chemical changes during the food processes, allowing some potentially toxic compounds called cholesterol oxidized produc...

The number of food frauds in coconut-based products is increasing due to higher consumer demands for these products. Rising health consciousness, public awareness and increased concerns about food safety and quality have made authorities and various...

Oxidation is the main cause of quality deterioration in meat-based foods, such as burgers. Antioxidants inhibit the oxidation process; recently, natural antioxidants have gained interest, due to safety concerns. In this study, the effects of leaf pow...

Casein and whey proteins with and without heat treatment were obtained of whole milk and four commercial milks in Ecuador, and were hydrolyzed. Then, their capacity to inhibit the lipid peroxidation using the TBARS method was evaluated at concentrati...

Background: Hydrogen peroxide (H2O2) is a well-known hemostatic and antiseptic agent in neurosurgical practice. While there are concerns regarding the use of H2O2 due to its potential for neuronal damage, the pathophysiological effect on neuronal cel...

This in vitro study aims to evaluate whether a solution of 10% sodium ascorbate (SA) may exert a beneficial effect on the bonding of composite to enamel after using different bleaching agents and protocols. Microtensile bond strength (µTBS) was...