Mathematical modeling and kinetic behavior of Indian Umblachery cow butter and its nutritional degradation analysis under modified atmospheric packaging technique

Abstract

Main objective of the study is to evaluate the effect of polyphenols enrichment, modified atmosphere packaging (CO2: 20%, N2: 75%, O2: 5%) and storage time on the shelf‐life solidity and nutritional degradation of butter from Indian native breed of Umblachery cow. The butter samples were incorporated and enriched with polyphenols and flavonoids from the seed coat extracts of Cajanus cajan (136.5 mg of gallic acid equivalents/g and 68.7 mg of quercetin equivalents/g) and butylated hydroxyl anisole (200 ppm) and the oxidative solidity and nutritional and flavor retention was evaluated without changing its organoleptic properties during 6 months of storage with and without MAP at 4, 15, and 25°C. SCECC significantly reduced the formation of oxidation products and the kinetics of shelf‐life of butter with predictive Arrhenius model was assessed in real time and accelerated according to temperature with the maximum activation energy of 5,309.2 J/mol for SCECC enriched and 3,191.4 J/mol for butylated hydroxyl anisole incorporated samples with modified atmosphere packaging at 4°C for peroxide value. The loss of polyphenols during storage was analyzed and it was 21–36% at 4°C and 31–55% at 25°C with and without modified atmosphere packaging at the end of sixth month. Organoleptic evaluations indicated that the samples treated with polyphenols combined with modified atmosphere packaging had lowermost lipid deterioration and exhibited high level of protective effects on nutritional degradation and recorded highest overall acceptability at 4°C and minimum level of sensorial behavior was observed at 25°C at the end of sixth month. Practical Applications Enrichment of polyphenols with food emulsion can profitably influence their oxidative stability and the emulsions should sustain optimal quality and stability throughout the storage period. Lipid oxidation is the major deteriorative process with substantial commercial implications in terms of product cost. Due to the heavy demand for natural antioxidants, the polyphenols of seed coat extracts of Cajanus cajan have been used and correlated these results with enhancement of butter and increase its shelf life by modified atmospheric packaging. The activation energy and the rate constant of chemical reaction enabled the construction of kinetic models, which helped to estimate rate of changes in the butter sample. In order to estimate quality changes, we evaluated the polyphenolic loss, sensory features, and microbiological changes. The results of this study may deliver technical basis in the utilization of SCECC as a natural antioxidant with MAP to prevent lipid rancidification or nutritional loss in butter.

Oxidation and degradation kinetics of lactic butter supplemented with Myrtus communis essential oils

“…a Linear regression equation of first-order reaction kinetics.Figure2α-tocopherol and g-i: β-Carotene) in fresh lactic butter samples (CB: Control butter, MCEOsB: M. communis EOs butter, APB: Ascorbyl palmitate butter).found to be either lower or similar to this study(Piedrahita et al 2015;Basheer and Muthusamy 2022).Darmawan et al (2023) found that lignin increased reaction rates and Q 10 values in tengkawang butter.…”

“…It is a popular soured Turkish dairy product. Cream processing and storage conditions significantly affect the oxidative stability of butter (Khan et al 2019;Basheer and Muthusamy 2022). The peroxide value (PV) is used to determine oxidation status, while thiobarbituric acid reactive substances (TBARs) is a useful parameter to estimate secondary oxidation products in dairy products (Khan et al 2019).…”

“…To mitigate undesired chemical reactions, it is imperative to carefully select optimal heating temperatures and times (Toledo et al 2018). Oxidation and degradation reactions occur with low activation energy, resulting in flavour defects, colour and quality loss, nutritional value reduction and consumer rejection (Méndez-Cid et al 2017;Basheer and Muthusamy 2022;Boulares et al 2023). To the best of our knowledge, this is the first study to demonstrate the effect of both heat treatments of cream and use of essential oil M. communis on oxidation and degradation of LB.…”

The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk’s Concentrated Cream

“…The peroxide values of the MAP1 and MAP2 samples increased rapidly on day 21. At the end of storage, the peroxide values began to decrease as secondary products are formed from the products of the first oxidation during the second phase of lipid oxidation [ 31 ].…”

Natural Antioxidants and Food Losses: Analysis and Prospects

“…Для обобщенной оценки влияния факторов на скорость окисления липидов исследователи использовали кинетическую модель Аррениуса (зависимость скорости химической реакции от температуры), с помощью которой рассчитывали изменение энергии активации сливочного масла. ЭОС значительно снизил образование продуктов окисления, потеря полифенолов к концу шестого месяца хранения составила 21-36 % при 4 °C и 31-55 % при 25 °C с и без модифицированной атмосферной упаковки соответственно[28].Mikdame H и соавторы использовали отходы производства оливкового масла (вода, использованная в процессе извлечения масла из оливок, и жмых) как источник полифенолов. Включение экстракта жмыха или концентрированной технической воды снижало кислотное и перекисное число масла, снижало микробиологическую обсемененность относительно контроля после 60 суток хранения при температуре 25 °С[29].выводы Продовольственные потери -одна из важнейших проблем, стоящих сегодня перед пищевой индустрией в современном мире.…”