Search Results (93)

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, using mild reaction conditions. SL was added to high-oleic SF samples at three concentrations (200, 400, and 600 ppm), and the oils were subjected to heating at 180 °C for 4 and 8 h. Oxidative stability, fatty acid composition, and nutritional indices were analyzed. The results showed that 600 ppm SL provided the strongest antioxidant effect, significantly reducing oxidation parameters after 8 h of heating, in addition to the following values: peroxide value (PV) 14.22 ± 0.31 meq O₂/kg, p-anisidine value (p-AV) 22.85 ± 0.34, inhibition of oxidation (IO) 56.41 ± 0.31%, and total oxidation value (TOTOX) 51.30 ± 0.39. FTIR spectroscopy confirmed that SL effectively protected the triglyceride structure and limited the formation of oxidation by-products. SL demonstrated a protective effect against thermal oxidation in sunflower oil, with its efficacy being clearly dose-dependent. At 600 ppm, SL showed comparable or superior activity to BHT. However, this effect was specific to the highest tested concentration and does not indicate superiority across all concentrations. These findings suggest that SL has potential as a natural antioxidant for improving oil stability, but further studies are needed to validate SL as a practical and scalable alternative to synthetic antioxidants in the food industry. Full article

Hazelnut cultivation is a strategic agricultural sector in Italy, with Calabria contributing through the native “Tonda Calabrese” cultivar, valued for its biodiversity. Despite its importance, data on the nutritional and compositional characteristics of this cultivar remain limited. In this study, hazelnuts from three different Calabrian producers were analyzed for morphological traits, proximate composition, and elemental content, using both conventional and non-destructive techniques such as CIELab color profiling and ATR-FTIR spectroscopy. The nuts showed high levels of essential micro-elements (Fe, Cu, Zn), aligning with previous findings on other cultivars, and showed no detectable pesticide residues, confirming their nutritional quality. Moreover, this study also aims to explore sustainable valorization strategies for hazelnut by-products, embracing circular economy principles in a “zero waste” approach, including oils and defatted flours. The extracted oils were evaluated for oxidative stability (peroxide value, p-anisidine, TOTOX index) and acidity, meeting Codex Alimentarius quality standards. The residual defatted flour was upcycled through eco-friendly methods, such as Ultrasound-Assisted Extraction (UAE) and Enzyme-Assisted Extraction (EAE), to isolate the polyphenol and protein fractions, respectively. Both extracts exhibited notable antioxidant activity (34.7–35.3 mmol Fe²⁺ eq/100 g and 64.3–82.2 mmol Fe²⁺ eq/100 g, respectively), suggesting their potential use as valuable ingredients for dietetic and nutraceutical applications. Full article

The aim of the study was to compare the quality of almond oils obtained using different extraction methods, including cold solvent extraction, Soxhlet extraction, and the Folch method. Oils were extracted from four commercially available almond-based products—unpeeled almonds, blanched almonds, almond flakes, and almond protein concentrate—and compared with a commercially refined almond oil. The extracted oils were analyzed for their fatty acid (FA) composition and selected quality parameters, including acid value, peroxide value, p-anisidine value, the TOTOX index, and specific extinction coefficients (K₂₃₂ and K₂₆₈). Based on the FA profiles, health-related indices such as atherogenic index, thrombogenic index, and hypocholesterolemic/hypercholesterolemic ratio were also calculated. Additionally, the oxidative stability of the oils was assessed using an accelerated method—pressure differential scanning calorimetry. The obtained results demonstrated that the extraction method had a stronger influence on almond oil quality than the type of raw material. Oil extracted from unpeeled almonds using Soxhlet and cold solvent techniques showed better oxidative stability and more favorable FA profiles, while oils obtained using the Folch method and commercial refined oils exhibited higher levels of primary and secondary oxidation products. These findings were further supported by statistical analyses, which revealed distinct groupings based on oxidation indices and lipid composition. Full article

Lipid peroxidation driven by polyunsaturated fatty acid (PUFA) oxidation compromises feed quality and animal health. Single antioxidants (e.g., ethoxyquin (EQ), butylated hydroxytoluene (BHT)) face limitations including dose-dependent toxicity, bioaccumulation risks, and inadequate protection against multistage oxidation. Composite systems leveraging complementary mechanisms offer a promising alternative. This study evaluated synergistic efficacy of rationally formulated composite antioxidants (combining synthetic radical scavengers and metal chelators) versus single-component systems in enhancing lipid oxidative stability in high-fat animal feed. The basal diet containing oxidized oil served as the control group (CON). Seven groups were supplemented with the basal diet as follows: Treatment A, 36 g/ton Butylated Hydroxytoluene (BHT); Treatment B, 60 g/ton Ethoxyquin (EQ); Treatment C, 132 g/ton EQ; Treatment D, 10 g/ton EQ + 12 g/ton BHT; Treatment E, 10 g/ton EQ + 12 g/ton BHT + 6 g/ton Citric acid (CA); Treatment F, 20 g/ton EQ + 6 g/ton BHT + 6 g/ton CA; and treatment G, 2 g/ton EQ + 25 g/ton BHT + 6 g/ton CA. Oxidative stability was assessed over a 10-week period under natural storage (T0-T10) and acute thermal stress (120 °C drying for 2 h followed by ambient storage; HT0 to HT10). Oxidative stability was assessed via: antioxidant capacity (DPPH (2,2-Diphenyl-1-picrylhydrazyl)/ABTS (2,2′-Azinobis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging, total antioxidant capacity), physical indices: Color (L*, a*, b*), and chemical oxidation markers: conjugated dienes (CD), peroxide value (PV), p-anisidine value (p-AV), malondialdehyde (MDA), acid value (AV), total oxidation (TOTOX). Superior synergistic performance of the ternary blend (Treatment E) was demonstrated versus singles (A/B/C). Retention of radical scavenging capacity was significantly enhanced, with greater stability observed under accelerated storage. Primary oxidation (PV) and secondary oxidation (MDA, p-AV) were most effectively suppressed by Treatment E. Superior color stability (minimal L* change) was maintained under thermal stress. The lowest TOTOX values were achieved across all conditions by Treatment E. Stage-specific vulnerabilities were shown by single antioxidants (BHT volatilization; pro-oxidative effects of EQ at high doses). Comprehensive, temperature-resilient protection was delivered collectively by the synergistic EQ+BHT+CA system (Treatment E) via combined radical quenching and metal chelation. The inherent limitations of individual antioxidants were effectively overcome by the optimized composite, enabling reduced total dosage while substantially extending the lipid oxidative stability period. Full article

Public concerns about the health risks of synthetic antioxidants have prompted the meat industry to look for natural alternatives rich in phenols with strong antioxidant properties. This study investigates the use of blackcurrant (BCP), lingonberry (LP), and sour cherry (SCP) powders as natural substitutes for synthetic nitrites in reformulating two clean-label salami types, smoked and cooked and smoked and scalded, with a focus on their effects on oxidative stability during processing and refrigerated storage (4 °C). Nitrite-free formulations were prepared with each fruit powder at three inclusion levels to provide total phenolic contents of 90, 200, and 300 mg gallic acid equivalents (GAE)/kg of processed meat. A nitrite-containing control (90 mg/kg) and an additive-free control were included for comparison. The phytochemical profiles of powders were characterized by total phenolic, flavonoid, monomeric anthocyanin contents, and L-ascorbic acid levels. Antioxidant activity was assessed via 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and ferric reducing antioxidant power (FRAP) assays. Salami samples were analyzed for proximate composition, and lipid oxidation was monitored at 0, 15, and 30 days of storage using peroxide value, inhibition of oxidation, p-anisidine value, TOTOX, and thiobarbituric acid value. Fruit powders demonstrated dose- and type-dependent inhibition of primary and secondary lipid oxidation, enhancing oxidative stability during processing and storage. After 30 days of storage, oxidation markers in fruit-enriched salami remained below recommended thresholds, confirming effective control of lipid oxidation. The inhibitory potential followed the order BCP > LP > SCP, consistent with antioxidant profiles as reflected by DPPH and FRAP values. BCP at 300 mg GAE/kg showed a stronger lipid oxidation inhibition than sodium nitrite. Promising improvements in lipid oxidation resistance were also observed with LP at 300 mg GAE/kg and BCP at 200 mg GAE/kg. These findings highlight the potential of fruit-derived antioxidants to support the development of more sustainable, value-added meat products without compromising quality. Full article

This investigation aimed at studying the effect of enrichment of corn oil, which was used as a model lipid, using waste orange peel (WOP), polyphenolic antioxidants, to provide effective shielding against oxidation. An initial comparison of two modes, a stirred-tank and an ultrasound-assisted one, evidenced that the latter was more efficacious in enriching corn oil with total polyphenols. However, detailed examination of the polyphenolic composition revealed that the oil enriched with the stirred-tank mode may have almost two times higher polyphenolic content, which totaled 109 mg per kg of oil. The major polyphenolic constituents identified were polymethylated flavones, but also ferulic acid and naringenin. Oil stability trials, including the monitoring of peroxide value and p-anisidin value, demonstrated that the oil enriched with WOP polyphenols using the stirred-tank mode exhibited significantly higher oxidative resilience compared to control (neat oil), but also compared to the oil enriched using ultrasonication. Furthermore, it was observed that when neat oil was ultrasonicated, it also displayed exceptional stability against oxidation. Based on the outcome of this study, it is recommended that WOP, owed to its richness in lipophilic flavonoids, might be an ideal candidate for edible oil fortification, which could provide the oil with natural powerful antioxidants. Such a process could lend oils high oxidative resilience, but also functional ingredients. Full article

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-part study, the first part evaluated the FM and FO derived from smoked salmon by-product (SSBP) over a 12-week accelerated shelf-life test, comparing their lipid oxidation, amino acid, and fatty acid profiles to those of commercial whitefish meal and oil. In the second part, the SSBP FM and FO were then included in three experimental feeds at 25%, 50%, and 100% inclusion levels. These feeds were tested on juvenile striped bass (Morone saxatilis) cultured in a recirculating aquaculture system (RAS). The results indicated that the quality of SSBP FM and FO was lower than the commercial product (less amino acids (23.98% vs. 60.30%) and omega-3 fatty acids (9.46% vs. 26.6%), respectively). SSBP FO exhibited high initial peroxide value (21.00 ± 0.00 meq/kg oil), with gradually increasing total oxidation value and p-Anisidine value during storage. Regarding the feeding trial, all fish showed signs of Mycobacterium marinum infection after one month. While there was no significant difference in feed palatability (p > 0.8559), the feed conversion ratio was less efficient for the 100% SSBP feed (1.44 ± 0.14) compared to commercial feed (1.36 ± 0.13), but these differences were not statistically significant. This study suggests that SSBP FM and FO can be used as supplements at lower levels (25% and 50%) without negatively affecting growth, feed efficiency, or survival. Our findings may be useful for enabling beneficial collaborations between smoked salmon processors, feed manufacturers, and striped bass farmers, therefore contributing to sustainability in aquaculture practices. Full article

In the present study, methanolic extracts from rapeseed meal, an oil industry by-product, were treated with alkaline hydrolysis, acid hydrolysis, and lyophilization to enhance their antioxidant features. Antioxidant activity (AA) of the prepared rapeseed meal extracts was determined using three modified spectrophotometric methods: 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) methods. The effect of acid-hydrolyzed and lyophilized rapeseed meal extract (HLRME) at 200 ppm on the antioxidant properties of refined rapeseed oil heating at 180 °C for 24 h and French fries fried in it was estimated. Moreover, the total phenolic content (TPC) in rapeseed meal extracts, enriched rapeseed oils before and after the thermo-degradation processes, and fried French fries was analyzed. The addition of HLRME affected the oxidation stability of refined rapeseed oil heated for 8 h daily for 3 days at 180 °C by preventing an increase in the peroxide values (PV), anisidine values (p-AnV), TOTOX and INTOX indexes, conjugated dienes (K₂₃₂), and total polar material (TPM). However, thermal degradation generated similar amounts of conjugated trienes (K₂₆₈) in non-supplemented and supplemented rapeseed oils. Fortified rapeseed oils after each heating cycle and French fries fried in them revealed higher antioxidant properties than those prepared in refined rapeseed oils without HLRME. Results from the present study suggest that HLRME, as a potential source of natural antioxidants from oil industry by-products, can prevent the degradation of refined rapeseed oil and help improve the quality of French fries. Full article

Myrtle oil extracted from the spent berries of myrtle liqueur production, using 2-methyltetrahydrofuran, was used to increase the oxidative stability of sunflower oil (SFO). Three blending ratios (5%, 10%, and 15% w/w) and the SFO without any addition were subjected to forced aging conditions at 70 °C for 21 days. The changes in peroxide value (PV), p-anisidine value (AV), total oxidation value (totox), and conjugated dienes and trienes were evaluated during forced aging. The oxidative stability of the blends was also assessed by the spin trapping method coupled with Electron Paramagnetic Resonance spectroscopy. Myrtle oil at 5% provided the best results, increasing the oxidative stability of SFO by reducing the PV and slowing the onset of secondary oxidation products, as measured by the AV and conjugated trienes. The 15% blend, despite its high levels of PV, AV, conjugated dienes, and trienes during storage, protects SFO from oxidation. The blends of SFO with unconventional oils, like myrtle oil, could represent a sustainable approach to increase its oxidative stability during storage. Full article

This study was conducted to assess the antioxidant potential of polyphenolic extracts from Rhizophora mucronata and Avicennia marina as natural preservatives in comparison with synthetic butylated hydroxytoluene (BHT) and rosemary extract. Antioxidant activities were assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH), oxygen radical absorbance capacity (ORAC), and total phenolic content (TPC). Extracts were blended into linseed oil and evaluated for oxidative stability using a 15-day Schaal oven test. Physicochemical analyses, including peroxide value (PV), acid index (AI), p-anisidine value (p-AnV), and thiobarbituric acid reactive substances (TBARS), showed that mangrove-treated oils exhibited the highest stability against oxidation compared to the negative and positive controls. R. mucronata mature leaves presented the highest DPPH inhibition (93.40%) and the lowest TBARS value (0.33 ± 0.0 mg MDA/kg of oil) on day 11. Fluorescence spectroscopy provided complementary and valuable information. Statistical analysis using factorial discriminant analysis (FDA) achieved a classification accuracy of 91.43%, underlining the different oxidative profiles of the treated samples. These findings demonstrated the potential of extracts from mangrove plants as a sustainable alternative to synthetic antioxidants for food preservation. Future studies should explore broader food applications using advanced analytical techniques to optimize their efficiency and performing a series of toxicity evaluations. Full article

There is a growing need for safer alternatives to synthetic additives commonly used in lipophilic carriers for products such as foods, pharmaceuticals, personal care items, and cosmetics. Natural antioxidants, which prevent lipid peroxidation while providing additional health benefits, offer a promising solution. Evening primrose oil, a rich source of antioxidant compounds with numerous biological benefits, emerges as a potential natural preservative for oil-based products. Our study evaluates a combination of sunflower oil, a widely used cold-pressed oil, with evening primrose oil for potential applications in various fields such as cosmetic, pharmaceutical, or food manufacturing. Various methods were applied to assess oxidative stability by calculating the peroxide value, the p-anisidine value, and the total oxidation value, while biological safety was evaluated using the chick embryo’s chorioallantoic membrane and histological analysis. The findings highlight that evening primrose oil, with its balanced effects on epithelial tissues and vascularization, as well as its strong anti-lipid peroxidation properties, is a suitable alternative to synthetic preservatives when used in combination with cold-pressed oils. This proposed oil combination, emphasizing the safety and beneficial properties of evening primrose oil, shows significant potential for applications in the pharmaceutical industry, dermatology, cosmetology, and food manufacturing. Full article

High-pressure processing (HPP) is a promising technology for increasing the shelf life of food, with minimal effects on the nutritional or sensory quality. However, there has been a concern that high-oil-content foods may protect food pathogens in HPP, and that HPP can affect the quality of lipids. We inoculated Listeria monocytogenes and Salmonella Typhimurium into 34% and 54% oil-content pesto sauce, processed them either with HPP (600 MPa, 4 min) or thermal processing (82 °C, 5 min), and analyzed bacteria counts, pH, GC-MS (Terpene compounds), the time–kill kinetic study, and lipid oxidation value for 60 days in refrigerating storage (5 ± 2 °C). Our findings show that HPP significantly reduced the number of bacteria (more than 4-log) compared to thermal processing or non-processing. Additionally, we discovered terpene compounds (highest-level terpene: L-linalool, eugenol, and 1,8-cineol) in pesto oil that exhibit antimicrobial activity. Different oil content did not have any significant effect on bacteria levels. Regarding chemical results, all samples were of acceptable quality, and the processes did not show any negative effect on lipid oxidation (Peroxide and P-Anisidine value under 10 meq per kilogram of oil). In conclusion, our study indicates that HPP is a suitable method for high-oil-content pesto sauce. In addition, functional compounds naturally present in pesto may contribute to maintaining its microbial and chemical quality. Full article

Frying is a critical process in the food industry, where selecting appropriate vegetable oils is key to achieving optimal results. In this study, French fries were fried at 175 °C with five different oils, the changes in the physicochemical indexes and free radical scavenging rate of the oils during the frying process were investigated, and the most suitable oils for frying were identified through comparative analysis using principal component analysis (PCA). We assessed the frying performances of hot-pressed high-oleic-acid rapeseed oil (HHRO), cold-pressed high-oleic-acid rapeseed oil (CHRO), soybean oil, rice bran oil, and palm oil utilizing principal component analysis over an 18 h period. The HHRO and CHRO showed lower acid values (0.31, 0.26 mg/g), peroxide values (2.09, 1.96 g/100 g), p-anisidine values (152.48, 178.88 g/mL), and total polar compound percentages (27.60%, 32.10%) than other oils. Furthermore, both the HHRO and CHRO demonstrated enhanced free radical scavenging abilities, indicative of their higher antioxidant capacities, as corroborated by the PCA results. Benzopyridine, 3-monochloropropane-1,2-diol ester, squalene, tocopherols, and polyphenol from the HHRO and CHRO during frying were compared. A comprehensive examination of harmful substances versus nutrient retention during frying revealed that the HHRO contained fewer hazardous compounds, while CHRO retained more nutrients. Therefore, this study analyzes the oxidation regulation of HHRO in frying applications, highlights the prospects of HHRO for frying in terms of health and economy, and contributes valuable insights for informed vegetable oil selection within the food industry. Full article

The aim was to apply a cassava starch/carboxymethyl cellulose blend-based edible coating added to a tocopherol mix to Brazil nuts and evaluate oxidative levels during storage. The edible coatings were prepared from a cassava starch/carboxymethyl cellulose blend and identified as control B (no soy lecithin and no tocopherol mix), L (with soy lecithin and no tocopherol mix), and LT and LT2 (with soy lecithin and tocopherol mix). In the forming solutions of the coatings, stability, viscosity, pH, and color were analyzed. The Brazil nuts were immersed in the solutions for 30 s, dried at 45 °C, and placed in an incubator at 25 °C. At 1, 7, 15, 30, 45, 60, 90, and 120 days of storage, mass loss, the browning index, conjugated dienes and trienes, the oxidative state by official methods, and the accelerated oxidation index were evaluated. The blend-forming solutions B, L, LT, and LT2 showed non-Newtonian and pseudoplastic behavior, excellent resistance to flow, and stability. The diene, triene, iodine value, peroxide value, p-anisidine value, and total oxidation indices showed that the application of the cassava starch/carboxymethyl cellulose blend-based edible coating added tocopherol mix, LT, and LT2 preserved the Brazil nuts up to 90 days of storage at 25 °C. PCA shows that all coatings applied to Brazil nuts promoted oil preservation in some evaluation periods, especially those added with a tocopherol mix. It is concluded that cassava starch/CMC added tocopherol mix edible coatings have a potential application as active packaging for foods, especially nuts. Full article

Considering Acheta domecticus flour’s growing importance and utilization as an ingredient in many food products, research on its storage is essential. The objective of this study was to determine the chemical and nutritional fat profile of house cricket (Acheta domesticus) flour during storage for 12 months under different storage temperatures (−18 °C, +4 °C, and +20 °C in two variants, with and without access to light). Insect flour was studied using Fourier-transform infrared spectroscopy (FTIR). The fatty acids content was determined, and dietary indicators were calculated. The acid value, peroxide value, and anisidine value were also determined, and differential scanning calorimetry was performed. The results obtained from spectroscopic analysis of Acheta domesticus flour were consistent with the biochemical data. During the 12-month period of flour storage, the storage temperature significantly influenced the percentage composition of identified groups of fatty acids and the values of all presented ratios and dietary indices. During storage at refrigerated temperatures (−18 °C and +4 °C), no changes were observed in the fatty acid content and dietary indices, indicating that refrigerated temperatures provide oxidative stability to flour during 12 months of storage. Samples stored at 20 °C had higher acid values (AV), peroxide values (PV), and anisidine values (p-AV) compared to samples stored at lower temperatures (4 °C and −18 °C). Simultaneously, an increase in SFA and MUFA, as well as a decrease in PUFA and UFA, was noted in samples stored at room temperature. Storing cricket flour at lower temperatures when the storage period will be more than 12 months is essential to restrict the occurrence of fat oxidation. Elevated temperatures and exposure to light have a notable effect in hastening oxidation mechanisms, reducing thermal resilience, and inducing more pronounced alterations in the quality of fats. Full article