Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying

Erol, Nida Demirtaş; Erdem, Ömer Alper; Yılmaz, Şebnem Tolasa; Kayalar, Hüsniye; Çaklı, Şükran

doi:10.1016/j.lwt.2022.113557

Cited by 11 publications

(7 citation statements)

References 31 publications

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“…The TBARS levels of fish meat during refrigerator storage expressed as mg malondialdehyde (MDA)/kg were determined according to the method in Erol et al [ 23 ] with little modification. The fish meat sample (10 ± 1 g) was mixed with 50 mL of 7.5% (w/v) trichloroacetic acid (TCA) and homogenized at 10,000 r/min for 1 min (T 25 easy clean digital, IKA, Guangzhou, China).…”

Section: Methodsmentioning

confidence: 99%

Effects of High Voltage Atmospheric Cold Plasma Treatment on the Number of Microorganisms and the Quality of Trachinotus ovatus during Refrigerator Storage

Cai

Wang

Liu

et al. 2022

Foods

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In order to investigate the effects of high voltage atmospheric cold plasma (HVACP) treatment on the number of microorganisms in and the quality of Trachinotus ovatus during refrigerator storage, fresh fish was packaged with gases CO2:O2:N2 (80%:10%:10%) and treated by HVACP at 75 kV for 3 min; then, the samples were stored at 4 ± 1 °C for nine days. The microbial numbers, water content, color value, texture, pH value, thiobarbituric acid reactive substance (TBARS), and total volatile base nitrogen (TVB-N) values of the fish were analyzed during storage. The results showed the growth of the total viable bacteria (TVB), psychrophilic bacteria, Pseudomonas spp., H2S-producing bacteria, yeast, and lactic acid bacteria in the treated samples was limited, and they were 1.11, 1.01, 1.04, 1.13, 0.77, and 0.80 log CFU/g−1 lower than those in the control group after nine days of storage, respectively. The hardness, springiness, and chewiness of the treated fish decreased slowly as the storage time extended, and no significant changes in either pH or water content were found. The lightness (L*) value increased and the yellowness (b*) value decreased after treatment, while no changes in the redness (a*) value were found. The TBARS and TVB-N of the treated samples increased to 0.79 mg/kg and 21.99 mg/100 g, respectively, after nine days of refrigerator storage. In conclusion, HVACP can limit the growth of the main microorganisms in fish samples effectively during nine days of refrigerator storage with no significant negative impact on their quality. Therefore, HVACP is a useful nonthermal technology to extend the refrigerator shelf-life of Trachinotus ovatus.

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Section: Methodsmentioning

confidence: 99%

Effects of High Voltage Atmospheric Cold Plasma Treatment on the Number of Microorganisms and the Quality of Trachinotus ovatus during Refrigerator Storage

Cai

Wang

Liu

et al. 2022

Foods

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“…Wang et al (2023) reported that FRAP of A. platensis varied when it was extracted using different solvents, but ethanol/water fraction showed a higher FRAP activity than hexane and ethyl acetate fractions. Another study showed similar results that FRAP of S. platensis extracted using polar solvent assisted with microwave was higher than those extracted using non-polar solvent (Esquivel-Hernández et al, 2017). Slightly different antioxidant activities of S. platensis extract in all samples using DPPH and FRAP showed that antioxidants have varying modes of actions and their reaction to the antioxidant assays will vary.…”

Section: Frap (Ferric Reducing Antioxidant Power)mentioning

confidence: 78%

“…Erol et al . (2022) reported that fried sardine ( Sardinella pilchardus) added with basil essential oil had the highest sensory score for colour, smell, taste, texture and overall acceptance compared with the control (without antioxidant) and those added with BHA. Since there was no significant difference on all parameters of hedonic value between SK‐4 and SK‐5, SK‐4 was selected for the next study.…”

Section: Resultsmentioning

confidence: 99%

“…Basil leaves contain more than 30 types of essential oils with the major components including endo-fenchyl acetate, α-phellandrene, fenchone, exofenchyl acetate, limonene and estragole (Ahmed et al, 2019). Erol et al (2022) reported that fried sardine (Sardinella pilchardus) added with basil essential oil had the highest sensory score for colour, smell, taste, texture and overall acceptance compared with the control (without antioxidant) and those added with BHA. Since there was no significant difference on all parameters of hedonic value between SK-4 and SK-5, SK-4 was selected for the next study.…”

Section: Hedonic Value Of Spirulina Platensis Soaked In Blementioning

confidence: 99%

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Colour characteristics, phenolic content and antioxidant activity of Spirulina platensis soaked in basil (Ocimum basilicum) leaves extract

Wijayanti,

Agustini,

Benjakul

2024

Int J of Food Sci Tech

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SummarySpirulina platensis has been known as a super food with a high nutrition and biological activity. The limited addition of S. platensis into the food is due to its unpleasant odour. S. platensis was soaked in basil (Ocimum basilicum) leaves extract (BLE) to decrease the unpleasant odour and its antioxidant activities after soaking were unknown. This study aimed to evaluate the effect of ratio S. platensis with BLE on colour and sensory characteristics and to determine the total phenolic content (TPC) and antioxidant capacity of extracted S. platensis without and with BLE using different solvents. Spirulina platensis was soaked in BLE at a ratio of S. platensis and BLE of 1:3, 1:4, and 1:5 (w/v) for 15 min and then dried at 40°C for 10 h. The resultant powder was analysed for colour and sensory characteristics. The selected S. platensis with the best sensory characteristic was further extracted in water and ethanol and was compared with the S. platensis control (unsoaked in BLE). The ratio of S. platensis and BLE had a significant effect on the colour characteristics (P < 0.05). Spirulina platensis soaked in BLE at a ratio 1:4 had higher L* (35.98), a* (−6.57) and b* values (5.95) than the control. The ratio of S. platensis and BLE at 1:4 had a higher overall sensory value (4.16) than the control (2.35). The water extract of S. platensis unsoaked and soaked in BLE showed a higher TPC (1.178 and 1.667 mg GAE g−1 extract, respectively), DPPH, ABTS and metal chelating, but lower in FRAP compared with the ethanol extract. Spirulina platensis soaked in BLE which were extracted in water and ethanol had higher ORAC (63.27 and 56.33 mmol Teq g−1 extract, respectively) than the control. Spirulina platensis soaked in BLE increased its sensory value while maintaining the antioxidant capacity. Therefore, it can potentially be added in more quantities to various foods as functional foods.

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“…Studies have shown that plant extracts can be used to reduce the production of harmful substances in foods during cooking (Erol et al., 2022; Sharma et al., 2019; Trujillo‐Agudelo et al., 2020). These plant extracts include bioactive molecules like tannins, flavonoids, organic acids, anthocyanins, and carotenoids, which are usually separated and purified from plants using physical, enzymatic, and/or chemical methods.…”

Section: Introductionmentioning

confidence: 99%

Utilization of plant extracts to control the safety and quality of fried foods—A review

Chen

McClements

et al. 2023

Comp Rev Food Sci Food Safe

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Frying is one of the most common methods of preparing foods. However, it may lead to the formation of potentially hazardous substances, such as acrylamide, heterocyclic amines, trans fatty acids, advanced glycation end products, hydroxymethyl furfural and polycyclic aromatic hydrocarbons, and adversely alter the desirable sensory attributes of foods, thereby reducing the safety and quality of fried foods. Currently, the formation of toxic substances is usually reduced by pretreatment of the raw materials, optimization of process parameters, and the use of coatings. However, many of these strategies are not highly effective at inhibiting the formation of these undesirable reaction products. Plant extracts can be used for this purpose because of their abundance, safety, and beneficial functional attributes. In this article, we focus on the potential of using plant extracts to inhibit the formation of hazardous substances, so as to improve the safety of fried food. In addition, we also summarized the effects of plant extracts, which inhibit the production of hazardous substances, on food sensory aspects (flavor, color, texture, and taste). Finally, we highlight areas where further research is required.

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Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying

Cited by 11 publications

References 31 publications

Effects of High Voltage Atmospheric Cold Plasma Treatment on the Number of Microorganisms and the Quality of Trachinotus ovatus during Refrigerator Storage

Effects of High Voltage Atmospheric Cold Plasma Treatment on the Number of Microorganisms and the Quality of Trachinotus ovatus during Refrigerator Storage

Colour characteristics, phenolic content and antioxidant activity of Spirulina platensis soaked in basil (Ocimum basilicum) leaves extract

Utilization of plant extracts to control the safety and quality of fried foods—A review

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