Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

Abstract

Phenolic extracts of coconut oil meal (CME) and sesame oil meal (SME) were compared with synthetic antioxidants for the potential of improving shelf life of vanilla cake. CME maintained hexanal (product of chemical spoilage) levels below 0.3 mg/kg in cake up to 14 days. BHT- and SME-added cakes maintained hexanal levels below 2 mg/kg, while control cake with no added antioxidants exceeded this level by day 14. Both CME and SME extended the microbial shelf life up to 13 days, while control and BHT-added cake exceeded the maximum allowed colony count by day 7 and day 11, respectively. The results indicate that the onset of microbial spoilage of vanilla cake is faster than the chemical spoilage, and addition of CME and SME extends both microbiological and chemical stability of cakes beyond day 7 during storage. Over 90% of the antioxidant activity of CME and SME retained after heating at 180°C for 2 h. CME and SME are ideal thermally stable natural alternatives for synthetic antioxidants in vanilla cake.

Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing

“…The TPC was previously reported as 90.1-121.5 mg/ kg for pumpkin seed by-products by Balbino et al (2019) and 3.49-55.52 mg/g for pumpkin seed. The phenolic contents of coconut meal were studied by Senanayake et al (2019) and reported to be 775 mg GAE/ kg. The TPC and Different results in the literature could be due to different extraction methods and cultivars (Tavarini et al, 2019).…”

Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review

“…The interest in the phenolic substances in coconut oil is also due to their antioxidant activity and related health benefits (Seneviratne et al, 2011;Lima et al, 2015;Narayanankutty et al, 2018;Rohman et al, 2021;Senanayake et al, 2021). In addition, the phenolic compounds present in coconut oil and coconut oil meal improve the shelf-life of coconut oil as well as other edible oils and baked food (Senanayake et al, 2019). Even though there is a wealth of literature regarding research conducted on the phenolic substances of olive oil and other common edible oils, the first report on the phenolic substances in coconut oil was published in 2008 (Seneviratne and Dissanayake, 2008).…”

Converting coconut meal into biothermoplastics for industrial applications

“…Corresponding values for the standard were 16.6, 46.8, 17.5 and 3.4 mg/mL. The extent of inhibition of bacteria by the coconut meal films depends on the phenolic levels and the interaction between the microorganisms and the substrate 23 . Also, the films were able to inhibit the 2 gram positive bacteria to a greater extent than the other 2 gram negative bacteria.…”

“…The extent of inhibition of bacteria by the coconut meal films depends on the phenolic levels and the interaction between the microorganisms and the substrate. 23 Also, the films were able to inhibit the 2 gram positive bacteria to a greater extent than the other 2 gram negative bacteria. It has been reported that Gram-negative bacteria have a tough outer protective layer which is difficult to penetrate and hence have higher resistance to the films.…”