Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products

Abid, Yousra; Azabou, Samia; Jridi, Mourad; Khemakhem, Ibtihel; Bouaziz, Mohamed; Attia, Hamadi

doi:10.1016/j.foodchem.2017.04.125

Cited by 65 publications

(34 citation statements)

References 32 publications

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“…During the storage period, significant changes may be seen in the butter aroma linked to lipolysis and oxidation, with acid and PV stated to be the most commonly chosen parameters to determine the levels of these reactions. The PV is mainly used to determine the amount of the first product of degradation of hydroperoxides . Garlic contains unique organosulfur compounds that provide most of its characteristic flavor and smell and strong biological activity.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

Aydin

Kahyaoğlu

2020

Euro J Lipid Sci & Tech

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In this research, the effect of adding garlic and synthetic antioxidant to butter produced on both quality characteristics and oxidation stability during the storage (1st, 15th, 30th, 45th, 60th, 75th, and 90th days) process is investigated. With this aim, two replicates of butter samples as control, containing different proportions of garlic (butter treated with 2.5%, 5%, 7.5%, 10% crushed garlic) and with 50 ppm butylated hydroxytoluene (BHT) added are prepared. 2,2′‐Azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) and 2,2‐diphenyl‐1‐picrylhydrazyl free radical‐scavenging ability, ferric reducing antioxidant power value of garlic are found as 26.05%; 87.48%; 70 mm mL−1, respectively. Total phenolic content, total flavonoids, and total antioxidant capacity of fresh garlic are determined. The main components of essential oil of garlic are determined. The rate of oxidation decreases as the garlic rate increases. The highest sensory analysis scores for the first days of storage are for the control and butter with 50 ppm BHT added, followed by samples with 5%, 2.5%, and 7.5% garlic added. At the end of storage, the highest sensory analysis scores are obtained by the butter with 5% garlic added. The butter with 10% garlic added is not liked in terms of sensory properties. Practical Applications: Oxidation‐causing or accelerating factors are oxygen, light, temperature, metal ions, some pigments, and degree of unsaturation. Oxidation is eliminated when these factors are eliminated. But in practice this is not possible. Therefore, it is very difficult to prevent oxidation without adding any material. Antioxidants are the most effective substances in the food industry for the production, storage, transport, and marketing of vegetable and animal fats and fat‐containing foods, delaying the effect of atmospheric oxygen at normal temperatures, preventing food spoilage, and rancidity for a certain period of time. Due to the carcinogenic effects of synthetic antioxidants, interest in natural antioxidants has increased. It is known that garlic has antioxidant effects. Natural antioxidants are used in the food industry for different purposes due to their extensive bioactivity profile. Peroxide value and thiobarbituric acid tests are generally used to determine the degree of lipid oxidation in butter.

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Section: Discussionmentioning

confidence: 99%

Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

Aydin

Kahyaoğlu

2020

Euro J Lipid Sci & Tech

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“…However, during cold storage, autoxidation is the main cause of deterioration, which depends on the copper present in the product [ 67 ]. Antioxidants from tomato processing byproducts were used as agents against lipid peroxidation in conventional and traditional Tunisian butter, showing a protective action during 4 months of cold storage [ 11 , 52 ]. A protective effect against lipid oxidation during 3 months of cold storage was also shown by adding almond peel extract in whey butter, which contains a higher concentration of unsaturated fatty acids that are more vulnerable to oxidative breakdown [ 51 ].…”

Section: Approaches In the Application Of Food Byproducts In The Dmentioning

confidence: 99%

“…It is relevant to consider the dosage of the extract added to the food product, as it can affect both the antioxidant behavior of the extract and the final sensory acceptability of the food. The effectiveness of tomato processing byproducts as antioxidants in butter was found to be dose dependent: lower amounts of the extract (400 mg tomato processing byproduct/kg butter) considerably inhibited the formation of oxidation products, extending the shelf life of the product up to two months; whereas greater concentrations of tomato processing byproducts (800 mg tomato processing byproduct/kg butter) showed pro-oxidant properties with detrimental effects on the stability of the butter [ 52 ]. This change in the antioxidant/pro-oxidant capacity of certain compounds was also described in other studies [ 68 ], which observed that extracts with high concentrations of b-carotene lost their antioxidant effect becoming pro-oxidant, possibly due to long-chain-oxidized products of the carotenoid.…”

Section: Approaches In the Application Of Food Byproducts In The Dmentioning

confidence: 99%

Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

Iriondo-DeHond

Miguel²,

Castillo

2018

Nutrients

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The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.

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“…The results indicated that the natural antioxidants inhibited oxidation in a similar manner to butylated hydroxyanisole. Abid et al . evaluated butter storage stability enriched with antioxidants (lycopene and phenolics) from tomato processing byproducts, for 60 days.…”

Section: Resultsmentioning

confidence: 99%

Bioactive efficacy of low‐density polyethylene films with natural additives

Moura

Souza

Oliveira

et al. 2018

J of Applied Polymer Sci

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Active packaging can be defined as packaging that includes additives that help to extend the shelf life of food; among the advantages of its use is the possibility to reduce the amount of additives added to the food during processing. The aim of this study was to develop, characterize, and apply active films of low‐density polyethylene, incorporating carotenoid and yerba mate extracts as active additives. Active films were obtained by extrusion and were characterized for water vapor permeability, thickness, color, and mechanical and thermal properties. The effectiveness of the films was evaluated using butter packed in the formulated films. There was a significant reduction in thickness, and mechanical, thermal, and water vapor barrier parameters of the films compared to the control. The concentration of additives directly influenced coloration and antioxidant and antimicrobial action of the films. The formulated films provided protection against oxidative action and inhibition of microbial growth. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46461.

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Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products

Cited by 65 publications

References 32 publications

Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

Bioactive efficacy of low‐density polyethylene films with natural additives

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