Functionalization of carrageenan based edible film using Aloe vera for improved lipid oxidative and microbial stability of frozen dairy products

Mahajan, Kanika; Kumar, Sunil; Naqvi, Zahra; Mungure, Tanyaradzwa E.; Bekhit, Ala El Din A.

doi:10.1016/j.fbio.2021.101336

Cited by 39 publications

(14 citation statements)

References 58 publications

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“…In another study, Mahajan et al (2021) have examined the effect of edible films on the formation of lipid peroxidation byproducts in ice cream. The results showed MDA did not exceed the threshold limit of 1.0 mg Malondialdehyde/kg, but in samples that have edible film showed a significantly lower level than control samples (25). Similarly, this article showed the storage time had an impact on lipid oxidation and the formation of MDA.…”

Section: Resultsmentioning

confidence: 53%

The content and dietary exposure of Malondialdehyde in industrial and traditional ice cream fats

Sadighara¹,

Shahbazi²,

Zirak³

et al. 2022

JFSH

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Lipid oxidation is an undesirable reaction that produces unwanted and harmful compounds, including malondialdehyde (MDA). Ice cream has a considerable amount of fat; therefore, it is sensitive to lipid oxidation. The primary purpose of this study was to determine the lipid oxidation level in traditional and pasteurized ice creams. The traditional ice cream and various brands of pasteurized ice cream samples were collected. The amount of MDA was measured by the TBARS method, and dietary exposure to MDA was calculated. MDA level in the traditional samples were lower than in pasteurized ice creams, however it was not significant (p>0.05). The level of lipid oxidation was different in the brands A, B, and C. The highest and lowest levels of MDA were found in brand A and brand C, respectively. The value of estimated dietary intake was calculated as 4.251 µg/Kg. This study showed that the amount of MDA could be very different in branded samples. Furthermore, the dietary intake of MDA is considerable. Therefore, it is necessary to develop a standard regarding the permissible level of MDA in ice cream.

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Section: Resultsmentioning

confidence: 53%

The content and dietary exposure of Malondialdehyde in industrial and traditional ice cream fats

Sadighara¹,

Shahbazi²,

Zirak³

et al. 2022

JFSH

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“…The existence of oxidation indicator (radicals) can lead to the oxidative change ( 21 ). These changes have also been extensively explained by the enzyme oxidation or autoxidation of cis-9-octadecenoic acid (C18:1) and linoleic acid (C18:2) ( 22 , 23 ). Esterified SFA contents were observed to be higher in both frozen and chilled frozen samples compared with their counterparts.…”

Section: Resultsmentioning

confidence: 99%

A strategy for accurately and sensitively quantifying free and esterified fatty acids using liquid chromatography mass spectrometry

et al. 2022

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Fatty acid (FA) composition of foods dictates a diversity of aspects regarding food quality, ranging from product shelf life, sensory properties to nutrition. There is a challenge to quantitate FAs using liquid chromatography-mass spectrometry due to poor ionization efficiency and matrix effects. Here, an isotopic-tagged derivatization strategy was established to accurately and sensitively quantify free and esterified FAs. After derivatization reaction, the detection sensitivity of FAs was remarkably improved and the limit of quantitation was lower than 100 ng/L. The quantitative errors caused by matrix effects were diminished benefiting from isotope-derivatized internal standards. The established quantitation strategy was successfully applied to verify both free and esterified FA contents in meat after different post-harvest procedures, finding that free polyunsaturated FAs increased significantly during freezing process.

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“…The primary and secondary metabolites produced during lipid oxidation and microbial spoilage are well known to affect the sensory attributes of meat products like color, flavor, and texture (Singh, Kumar, Bhat, Kumar, et al, 2015; Singh, Kumar, Bhat, & Kumar, 2015). Several off‐flavor volatiles and bitter compounds produced during these deteriorative processes affect the sensory attributes of the products during storage (Kumar et al., 2014, 2015, 2016; Mahajan et al, 2021a, 2021b). Decrease in the sensory quality of the food products with storage time is a well‐known fact and previous studies have reported a decline in the sensory quality of the meat and fish products with storage time (Dilnawaz et al., 2017b; Esmaeili et al., 2020; Raja et al., 2014).…”

Section: Resultsmentioning

confidence: 99%

Improving the lipid oxidative and microbial stability of chicken protein‐based shelf‐stable snacks using Solanum nigrum , a natural immune booster

Tanwar

Kumar

Naqvi

et al. 2021

Food Processing Preservation

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Shelf-stable snacks are available almost everywhere and are generally carbohydrate and refined sugar-based and lack good quality proteins (Amrein et al., 2021;Raja et al., 2014). Consumption of unhealthy energy-dense snacks is an important risk factor for obesity and related chronic diseases, such as diabetes, stroke, or cancer (WHO, 2018). Snacking has been reported to contribute up to a third of daily energy intake and there is a need for the development of healthy snacks having good quality proteins, a good fat profile, and immune-boosting capacity that has become particularly important in wake of the recent pandemic of SARS-CoV-2 (Aggarwal, 2020;Reynolds, 2018; Skoczek-Rubińska et al., 2021). Maintaining higher immunity and health status through increased and regular consumption of functional foods rich in nutraceuticals and immune boosters is now a general consensus among medical experts and nutritionists in different countries (Bhat et al., 2017(Bhat et al., , 2019Galanakis et al., 2020). The present study was aimed at developing highly nutritious chicken protein-based shelf-stable snacks and improving their lipid and microbial stability using Solanum nigram, a novel natural preservative and immune booster (Miraj, 2016;Rani et al., 2018).Chicken meat is not only a good source of highly bioavailable animal protein but has a favorable ratio of saturated to unsaturated

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Functionalization of carrageenan based edible film using Aloe vera for improved lipid oxidative and microbial stability of frozen dairy products

Cited by 39 publications

References 58 publications

The content and dietary exposure of Malondialdehyde in industrial and traditional ice cream fats

The content and dietary exposure of Malondialdehyde in industrial and traditional ice cream fats

A strategy for accurately and sensitively quantifying free and esterified fatty acids using liquid chromatography mass spectrometry

Improving the lipid oxidative and microbial stability of chicken protein‐based shelf‐stable snacks using Solanum nigrum , a natural immune booster

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