The results of this study show that spice extracts were effective in inhibiting the growth of microbial populations and retarding lipid oxidation during refrigerated storage (4 °C) of raw beef meat. They also suggest that combinations of these extracts may have potential as natural preservatives in raw meat products.

In the present investigation, potato slices of 3 cm diameter and 1.5 mm thickness with edible coating (1% Okra and 1% Okra + Carrageen polysaccharide coating solutions) and without any coating treatment (control samples) were fried in sunflower oil at temperatures from 170-180°C for 5 min. Confocal laser scanning microscopy of fried chips was recorded using fluorescence mode of the microscope. We observed gas cells and fat globules in the confocal laser scanning microscopy micrographs of fried chips. The results indicated that both 1% Okra and 1% Okra + Carrageen polysaccharide were effective in reducing the moisture loss and decreasing oil uptake (p ≤ 0.05), but we found the highest effect in those samples treated with 1% Okra + Carrageen polysaccharide coating. These results substantiate the application of edible coating with 1% Okra and 1% Okra + Carrageen polysaccharide to the potato chips resulting in better moisture retention capacity, eventually leading to chips with lower fat content.

No abstract

The objective of this study was to investigate the utilization of Caralluma fimbriata an edible succulent cactus as natural antioxidants for retarding acrylamide formation, lipid oxidation, and the degradation of bioactive compounds in French fries due to frying at 190°C. The fresh Caralluma fimbriata extract exhibited the highest phenolic content of 96.4 ± 0.1 mg gallic acid equivalent/g when the raw potato extract showed significantly 27.4 ± 0.3 mg GAE/g before frying. The Caralluma fimbriata extract had the higher flavonoid content of 54.4 ± 0.1 mg of Quercetin equivalent/g, while the raw potato had 38.8 ± 0.2 mg of Quercetin equivalent/g. The total flavonols and flavanols in Caralluma fimbriata were significantly high, and those were found to be 27.6 ±0.8 mg Quercetin Equivalent/g and 19.1 ±0.6 mg Catechin equivalent/g, respectively, and, eventually, higher than potato extract. These bioactive compounds are easily degraded due to frying at high temperatures. The Caralluma fimbriata extract retards the formation of acrylamide precursors in potato, primary and secondary oxidation products, and the degradation of polyphenols after the immersion treatment. The Caralluma fimbriata extract was found to be more effective against acrylamide level (42.5 μg/kg) in French fries. The Caralluma fimbriata treated sample exhibited comparatively better oxidative stability during holding time with highest overall acceptability than the sample treated with butylated hydroxyanisole, distilled water (control) and raw potato (without treatment). The results will provide scientific basis in the use of Caralluma fimbriata as natural antioxidant against acrylamide formation and the oxidative deterioration of bioactive compounds.

Oxidative rancidity in food emulsions leads to a reduction in shelf life. Synthetic antioxidants are widely used in food industry to prevent the development of rancidity. The present study was focussed on investigating the antioxidant potential of Cucumis sativus seeds (CSS) and correlates these findings with mayonnaise enrichment and extends its shelf life. CSS exhibited the highest abundance in phenolic compounds (93.5 AE 0.1 mgGAE g À1 ), flavonoids (57.4 AE 0.1 mgQE g À1 ), b-carotene (19.46 AE 0.4 mg carotenoids per 100 g) and high free radical scavenging activity. CSS (200 ppm) and butylated hydroxyanisole (200 ppm) were incorporated in mayonnaise and the oxidative stability was evaluated by peroxide, p-anisidine and TBARS values during storage at different temperatures. Organoleptic evaluations indicated that CSS enriched sample was recorded the highest overall acceptability. The results from our study will provide scientific basis for CSS as natural preservative against lipid oxidation or food enrichment while developing functional foods.