The effect of low melting fractions of milk fat on oxidative stability of ice cream was investigated. Cream was fractionated at three different temperatures (25, 15, and 10 • C), designated as LF-25, LF-15, and LF-10. All the low melting fractions were individually incorporated into ice cream and compared with a control, unmodified milk fat. The other ingredients were the same as in the control. Ice creams were stored at-18 • C for six months and sampled every 30 days. Fractionation induced major changes in the fatty acid composition of all fractions. Concentration of short-chain and long chain unsaturated fatty acids increased in the low melting fractions. Peroxide value and anisidine value of LF-10 increased from 0.23 to 3.95 (meq/kg O 2) and 3.87 to 8.04. Conjugated dienes of control and LF-10 after six months were 1.39 and 4.72 at the same storage period. The flavor score of LF-10 was more than the control and remained indifferent from the control until two months of storage. After six months, the flavor score of LF-10 dropped by 3.6 points as compared to the control, 1.2 points. Low melting fractions of milk fat can be added in the formulation of ice cream to improve its nutritional value with acceptable sensory attributes. However, storage of ice cream formulated from low melting fractions is not recommended for over 60 days at-18 • C.
Nadeem M., Abdullah M., Hussain I., Inayat S., Javid A., Zahoor Y. (2013): Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature. Czech J. Food Sci., 31: 332-339.The antioxidant potential of a leaf extract of Moringa oleifera Lam. (Moringaceae) -LEMO was studied for the stabilisation of butter at refrigeration temperature. LEMO was obtained by extracting the ground and dried leaves with 80% ethanol at room temperature for 48 hours. LEMO was added into butter at three different concentrations, i.e. 400 ppm (T 1 ), 600 ppm (T 2 ), and 800 ppm (T 3 ) and compared with a treatment which was not supplemented with LEMO, i.e. control (T 0 ). The addition of LEMO at all three levels did not have any effect on butter composition. Free fatty acids, peroxide value and p-anisidine value (AnV) of T 2 after 90 days of storage were 0.10%, 0.71 meq/kg and 14.85 as compared to the control 0.16%, 1.24 meq/kg and 28.85, respectively. Peroxide value of the control and T 2 in Schaal oven test after 5 days in oven was 8.19 and 2.99 meq/kg, respectively. Induction period and overall acceptability score of the control and T 2 were 6.35 h, 8.91 h and 7.6, 7.2, respectively. The results of this study suggest that LEMO at 600 ppm may be used for reasonable storage stability of butter at refrigeration temperate with acceptable sensory characteristics.
Malaysian sea cucumber was incorporated into hydrogel formulation by using electron beam irradiation technique and was introduced as novel cross-linked Gamat Hydrogel dressing. This study investigated whether Gamat Hydrogel enhanced repair of deep partial skin thickness burn wound in rats and its possible mechanism. Wounds were treated with either Gamat Hydrogel, control hydrogel, OpSite V R film dressing or left untreated. Skin samples were taken at 7, 14, 21, and 28 days post burn for histological and molecular evaluations. Gamat Hydrogel markedly enhanced wound contraction and improved histological reorganization of the regenerating tissue. Furthermore, the dressing modulated the inflammatory responses, stimulated the activation and proliferation of fibroblasts, and enhanced rapid production of collagen fiber network with a consequently shorter healing time. The level of proinflammatory cytokines; IL-1a, IL-1b, and IL-6, were significantly reduced in Gamat Hydrogel treated wounds compared with other groups as assessed by reverse transcription-polymerase chain reaction (RT-PCR). In summary, our results showed that Gamat Hydrogel promoted burn wound repair via a complex mechanism involving stimulation of tissue regeneration and regulation of pro-inflammatory cytokines. The resultant wound healing effects were attributed to the synergistic effect of the hydrogel matrix and incorporated sea cucumber.
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