Evaluation of the oxidative stability of Chipotle chili (&lt;em&gt;Capsicum annuum&lt;/em&gt; L.) oleoresins in avocado oil

Cerecedo-Cruz, L.; Azúara-Nieto, E.; Hernández-Álvarez, Alan Javier; González-González, Cid Ramón; Melgar‐Lalanne, Guiomar

doi:10.3989/gya.0884171

Cited by 6 publications

(3 citation statements)

References 39 publications

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“…Isomerization and oxidation reactions are the main factors responsible for the color change of dried tomato and pepper pasta. The lycopene present in these pasta is a carotenoid that possesses several double bonds, being prone to isomerization and oxidation reactions during processing and storage, which promotes biological activity and color loss (Cerecedo‐Cruz, Azuara‐Nieto, Hernández‐Álvarez, González‐González, & Melgas‐Lalane, 2018; Mutsokoti et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients

Vimercati

Macedo

Araújo

et al. 2020

J Food Process Preserv

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This study aimed to evaluate the changes throughout storage of pasta formulations enriched with basil, beet, cheese, chocolate, coffee, dried tomato, ginger, pepper, rosemary, socol, spinach, and wine in metallic and transparent packages. Pasta color, moisture content, water activity (aw), pH, total titratable acidity, cooking time, water absorption, and cooking loss were evaluated for 120 days. The packages used were efficient throughout storage in preserving moisture, aw, pH, total titratable acidity, cooking time, and water absorption for all formulations. Cooking loss and kinetics of the total color difference (ΔE) of some pasta were significantly (p < .05) affected. Beet pasta was the only one that showed a significant difference in cooking loss (p < .05) and ΔE was not influenced by packaging and storage time. Spinach pasta presented the largest ΔE between the two packaging types after 120 days. The metallic packaging was better at preservation of the pasta color throughout storage. Practical applications Adding ingredients in pasta formulations is a good alternative for the manufacture of products with attractive consumer features. Storage time and packaging are factors that can influence the quality of pasta, generating characteristics that may affect the product. Therefore, the study of these factors for different types of pasta provides relevant information for the food industries, since it is possible to identify the storage conditions that promote the lower change in quality. The results indicated that storage time and packaging are factors that influenced mainly the preservation of color characteristics of pasta containing added nontraditional ingredients. Metallic packaging can be considered an efficient alternative to reduce color change throughout the storage.

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Section: Resultsmentioning

confidence: 99%

Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients

Vimercati

Macedo

Araújo

et al. 2020

J Food Process Preserv

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“…The behavior of the oil under stronger conditions (45 °C, 30 days) showed the following characteristics: (1) the extracts were stable to lipid oxidation, with a Totox index total value of 27.34, (2) 85.6% of carotenoids were conserved, (3) 80.66% of the antioxidant activity was retained, and (4) there was a color change (ΔE) of 1.783. The oleoresins obtained by extraction with avocado oil can be considered as an economic and sustainable alternative for the extraction of carotenoids, with a good oxidative stability, compared with organic solvents [35].…”

Section: Procedures For the Conservation Of Avocado Oilmentioning

confidence: 99%

Avocado Oil: Characteristics, Properties, and Applications

et al. 2019

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Avocado oil has generated growing interest among consumers due to its nutritional and technological characteristics, which is evidenced by an increase in the number of scientific articles that have been published on it. The purpose of the present research was to discuss the extraction methods, chemical composition, and various applications of avocado oil in the food and medicine industries. Our research was carried out through a systematic search in scientific databases. Even though there are no international regulations concerning the quality of avocado oil, some authors refer to the parameters used for olive oil, as stated by the Codex Alimentarius or the International Olive Oil Council. They indicate that the quality of avocado oil will depend on the quality and maturity of the fruit and the extraction technique in relation to temperature, solvents, and conservation. While the avocado fruit has been widely studied, there is a lack of knowledge about avocado oil and the potential health effects of consuming it. On the basis of the available data, avocado oil has established itself as an oil that has a very good nutritional value at low and high temperatures, with multiple technological applications that can be exploited for the benefit of its producers.

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“…The role of GEO, REO and CPO as food preservatives, due to their antimicrobial effect against pathogens and spoilage microorganisms, such as S. aureus , P seudomonas , B. thermosphacta and Salmonella , is well documented [ 18 , 23 , 89 ]. GEO has a great variety of compounds, such as enzymes, amino acids and minerals, that contribute to its antimicrobial activity [ 90 ].…”

Section: Resultsmentioning

confidence: 99%

Antioxidant and Antimicrobial Activity of Rosemary (Rosmarinus officinalis) and Garlic (Allium sativum) Essential Oils and Chipotle Pepper Oleoresin (Capsicum annum) on Beef Hamburgers

Olivas-Méndez

Chávez‐Martínez

Santellano‐Estrada

et al. 2022

Foods

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The inclusion of natural ingredients to preserve meat and meat products has increased in recent years. This study evaluated rosemary (REO) and garlic essential oils (GEO) as well as chipotle pepper oleoresin (CPO), alone or in combination, as preservatives on beef hamburgers (BH). Six treatments were evaluated: T1 (control, without additives), T2 (GEO 1%), T3 (REO 1%), T4 (CPO 0.5%), T5 (GEO 1% + CPO 0.5%) and T6 (REO 1% + CPO 0.5%). The microbiological quality, physicochemical characteristics, sensory evaluation, and lipid oxidation of hamburgers were evaluated. REO, GEO and CPO limited the growth of aerobic microorganisms, S. aureus, Salmonella spp., B. thermosphacta, moulds and yeasts, lactic acid bacteria and coliforms (p < 0.05); however, this effect depended on time. Furthermore, lipid oxidation decreased significantly (p < 0.5) in all treatments, except for T5 (GEO 1% + CPO 0.5%). Regarding sensory acceptance, consumers preferred BH with GEO in terms of colour, odour, flavour and overall appearance (p < 0.05). It is concluded that REO, GEO and CPO, alone or in combination, improve microbiological quality and inhibit the lipid oxidation of BH.

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Evaluation of the oxidative stability of Chipotle chili (<em>Capsicum annuum</em> L.) oleoresins in avocado oil

Cited by 6 publications

References 39 publications

Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients

Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients

Avocado Oil: Characteristics, Properties, and Applications

Antioxidant and Antimicrobial Activity of Rosemary (Rosmarinus officinalis) and Garlic (Allium sativum) Essential Oils and Chipotle Pepper Oleoresin (Capsicum annum) on Beef Hamburgers

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