Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts

Hammad, Karima Said Mohamed; Morsy, Nashwa F.S.; El-Salam, Ekarm Abd El-Salam Abd

doi:10.3989/gya.0334201

Cited by 3 publications

(2 citation statements)

References 28 publications

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“…In studies conducted on Treccine prepared with sunflower oil and fortified with vegetable matrices, it was determined that Ginkgo and Ginseng significantly reduced the PV increase during 60-day storage up to a maximum of 9 meq O 2 /kg oil in relation to the percentage of extract included in the recipe (the higher the extract content, the lower the PV increase), whereas in the control sample (without vegetable extract), the PV increased up to 15 meq O 2 /kg oil in 25-day storage [62]. Caponio et al [63] studied the peroxide value evolution in a traditional bakery product called Taralli prepared in Apulia (Italy) with different oils (extra virgin olive oil, olive oil, olive pomace oil and refined palm oil) and detected an increase in PV in all different recipes even though EVOO showed the lowest significant increase.…”

Section: Free Acidity and Peroxide Value Of The Extracted Oilsmentioning

confidence: 99%

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Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life

Giuffré

Caracciolo

Zappia

et al. 2023

Foods

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In this work, we compared breadsticks (known as Treccine) flavoured with onions and olives and prepared with olive pomace oil (OPO) or with extra virgin olive oil (EVOO). The effect on one-year shelf life was also studied. The following physical, chemical and sensory analyses were conducted on the breadsticks: water activity, moisture content, colour, texture and sensory analysis (appearance, colour, flavour, taste, texture and overall acceptability). For the oil extracted from the Treccine, we determined acidity, peroxide value, spectrophotometric parameters, ABTS and DPPH assay on the hydrolitic fraction, DPPH on the lipid fraction, and fatty acids. We detected a progressive deterioration in the quality of breadsticks with a decrease in shelf life after 4–6 months in relation to each studied parameter. In the analysed breadsticks, water activity was 0.342 (OPO recipe) and 0.387 (EVOO recipe) after one-year storage; in the same storage period, the moisture content was 6.34 times (OPO) and 5.32 times (EVOO) greater. Appearance and colour were the only two sensory parameters which, after 12 months, remained above or equal to five stated as the minimum quality value. In the extracted oil, Free acidity increased from 0.35 to 0.56% (OPO) and from 0.71 to 0.98% (EVOO); Peroxide value ranged between 6.10 and 102.89 meq/kg oil (OPO) and between 4.41 and 20.91 meq/kg oil (EVOO). K232 was highest in OPO (2.43–3.70) and lowest in EVOO (1.76–2.92), K268 was 1.32–1.580 (OPO recipe) and 0.570–0.640 (EVOO recipe). Treccine prepared with extra virgin olive oil showed better biological properties and longer shelf life.

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Section: Free Acidity and Peroxide Value Of The Extracted Oilsmentioning

confidence: 99%

“…Hammad et al [62] studied breadsticks fortified with Grinko and Ginseng and reported an inverse correlation between oxidative indices (peroxide value, p-anisidine value, totox) and sensory parameters such as odour, taste and texture. This agrees with our results.…”

Section: Sensory Analysismentioning

confidence: 99%

Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life

Giuffré

Caracciolo

Zappia

et al. 2023

Foods

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Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks

Cannas,

Conte,

Piga

et al. 2024

Foods

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The upcycling of agricultural by-products and the extension of the shelf-life of staple foods represent crucial strategies for mitigating the consequences of food losses and enhancing the competitiveness of the agri-food industry, thus facilitating the attainment of higher financial revenues. This is particularly relevant for global artichoke cultivation, where 60–80% of its biomass is discarded annually. The present study investigated the potential of using non-stabilized polyphenol-rich extracts from the main artichoke by-products (bracts, leaves, and stems) to fortify and extend the shelf-life of breadsticks. The incorporation of hydroalcoholic extracts at two addition levels (1000–2000 ppm) resulted in an increased antioxidant capacity and oxidative stability of fortified breadsticks. Rheological tests revealed that the fortification did not affect the dough’s workability, with the exception of the leaf extract. While a slight deterioration in texture was observed, the shelf-life of breadsticks was significantly extended, particularly at the highest levels of addition, without any visible alteration in their appearance. The stem extract demonstrated the most promising outcomes, exhibiting a maximum increase of 69% in antioxidant capacity (DPPH) and an extension of the estimated shelf-life by 62% in the resulting breadsticks, prompting the potential for utilizing them to develop nutritious and healthy snacks with extended shelf-life.

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Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract

Hammad,

Elkharsa,

El-Nikeety

et al. 2023

Grasas aceites

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In this research, the extraction of polyphenols from Convolvulus arvensis (CA) leaves was optimized using ethanol (80%) at plant/solvent ratios and extraction times which varied between 1/10 to 1/30 (w/v) and 20 to 120 min, respectively. The extract with the highest polyphenol content was obtained at a ratio of 1/30 and 90 min. At 120 ppm, the preceding extract in either lyophilized (LyCAE) or encapsulated (EnCAE) form was evaluated as an antioxidant during the frying process using sunflower oil in comparison to TBHQ. Frying oil quality indices including refractive index, smoke point, acid value, anisidine value, polar and polymer compounds were monitored throughout frying times. FTIR spectroscopy was used to investigate the changes in trans-fatty acids, hydroperoxides and aldehyde contents. The results showed that the phenolic extract, especially in EnCAE form, exhibited superior antioxidant activity over TBHQ, which consequently led to the utilization of this phenolic extract as an antioxidant in frying oils.

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Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts

Cited by 3 publications

References 28 publications

Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life

Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life

Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks

Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract

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