Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels

Riveros, Cecilia Gabriela; Nepote, Valeria; Grosso, Nelson

doi:10.1002/jsfa.7080

Cited by 36 publications

(39 citation statements)

References 32 publications

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“…Previous studies on edible films enriched with antioxidant compounds reported protective effects on the food product studied (Eça and others ; Riveros and others ). Ponce and others studied different edible films (chitosan, CMC, among others) enriched with oleoresins.…”

Section: Resultsmentioning

confidence: 82%

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Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

Larrauri

Demaría

Ryan

et al. 2015

Journal of Food Science

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Almonds provide many benefits such as preventing heart disease due to their high content of oleic fatty acid‐rich oil and other important nutrients. However, they are susceptible to oxidation reactions causing rancidity during storage. The objective of this work was to evaluate the chemical and sensory quality preservation of almonds coated with carboxymethyl cellulose and with the addition of natural and synthetic antioxidants during storage. Four samples were prepared: almonds without coating (C), almonds coated with carboxymethyl cellulose (CMC), almonds coated with CMC supplemented with peanut skins extract (E), and almonds coated with CMC and supplemented with butylhydroxytoluene (BHT). Proximate composition and fatty acid profile were determined on raw almonds. Almond samples (C, CMC, E and BHT) were stored at 40 °C for 126 d. Lipid oxidation indicators: peroxide value (PV), conjugated dienes (CD), volatile compounds (hexanal and nonanal), and sensory attributes were determined for the stored samples. Samples showed small but significant increases in PV, CD, hexanal and nonanal contents, and intensity ratings of negative sensory attributes (oxidized and cardboard). C had the highest tendency to deterioration during storage. At the end of storage (126 d), C had the highest PV (3.90 meqO2/kg), and BHT had the lowest PV (2.00 meqO2/kg). CMC and E samples had similar intermediate PV values (2.69 and 2.57 meqO2/kg, respectively). CMC coating and the addition of natural (peanut skin extract) and synthetic (BHT) antioxidants provide protection to the roasted almond product.

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Section: Resultsmentioning

confidence: 82%

“…It is an important industrial polymer with a wide range of applications in flocculation, detergents, textiles, papers, foods, and drugs. Recently, it has been used in edible films on different foods, improving their shelf life (Baldwin and others ; Tongdeesoontorn and others ; Riveros and others ).…”

Section: Introductionmentioning

confidence: 99%

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

Larrauri

Demaría

Ryan

et al. 2015

Journal of Food Science

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“…However, in the recent years, much of the interest has developed in naturally occurring antioxidants, because of the adverse attention received by the synthetic antioxidants, and because of the worldwide trend to avoid or minimize the use of artificial food additives (Filiz and Seydim, 2014;Gad and Sayd, 2015;Saral et al, 2014). Also the use of natural antioxidants for frying purposes has increased during the last few years (Bera et al, 2006;Budak et al, 2015;Riveros et al, 2015;Urbancic et al, 2014). Plant extracts, especially antioxidants obtained from herbs and spices, have been proposed for stabilizing frying oils.…”

Section: Introductionmentioning

confidence: 99%

Application of Rosemary (rosmarinus officinalis l.) Based Natural Antioxidant During Deep Fat Frying of Noodle

Deora¹,

Deswal²,

Madhavan³

2016

Turkish JAF Sci.Tech.

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The aim of this study was to evaluate the effects of a natural antioxidant derived from rosemary extract on the stabilization of palmolein oil during deep-fat frying of Noodles. Palmolein oil with tertiary butylhydroquinone (TBHQ), a synthetic antioxidant and palmolein without antioxidant were used as positive controls. Thermo-oxidative transformation were measured according to various physical and chemical parameters. Total polar compounds (TPC), free fatty acids (FFA) were measured during the study. All the parameters evaluated in the study increased with the number of frying cycles. The order of effectiveness of antioxidants for inhibition of palmolein oil degradation in deep-noodles was: PRESOL (rosemary based extract) > TBHQ > Control. In terms of oil consumption, it was observed that noodles fried in oil with rosemary extract had lower value of oil consumption as compared to TBHQ and control. The TBHQ degradation kinetics was also evaluated with frying cycle. It showed an exponential decay with increase in frying cycles. Also samples containing natural antioxidant had a least changes in the colour as compared to TBHQ and control at the end of frying cycle.

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“…These results provide evidence that there is a protective effect against sensory product deterioration, as both these sensory attributes are related to lipid oxidation (Nepote and others ; Quiroga and others ). An increase in the intensity ratings of oxidized and cardboard flavors have been observed in other products coated with edible films, including roasted peanuts (Riveros and others , ) and roasted almonds (Larrauri and others ). These studies also reported a protective effect of the coating against product deterioration.…”

Section: Resultsmentioning

confidence: 73%

“…It is evident that the addition of the MC coating helped to preserve this sensory attribute in walnuts. Riveros and others (, ) reported that edible films helped to preserve the peanut flavor in roasted peanuts, and the sunflower flavor in roasted sunflower kernels. Larrauri and others () also reported that edible films helped to preserve the almond flavor in roasted almonds.…”

Section: Resultsmentioning

confidence: 99%

Sensory Quality Preservation of Coated Walnuts

Grosso

Asensio

Grosso

et al. 2016

Journal of Food Science

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The objective of this study was to evaluate the sensory stability of coated walnuts during storage. Four walnut samples were prepared: uncoated (NC), and samples coated with carboxymethyl cellulose (NCMC), methyl cellulose (NMC), or whey protein (NPS). The samples were stored at room temperature for 210 d and were periodically removed from storage to perform a sensory descriptive analysis. A consumer acceptance test was carried out on the fresh product (storage day 0) to evaluate flavor. All samples exhibited significant differences in their sensory attributes initially and after storage. Intensity ratings for oxidized and cardboard flavors increased during storage. NC showed the highest oxidized and cardboard intensity ratings (39 and 22, respectively) and NMC exhibited the lowest intensity ratings for these negative attributes (8 and 17, respectively) after 210 d of storage. Alternatively, the intensity ratings for sweetness and walnut flavors were decreased for all samples. NMC had the lowest decrease at the end of storage for these positive attributes (75.86 in walnut flavor and 12.09 in sweetness). The results of this study suggest a protective effect of the use of an edible coating to preserve sensory attributes during storage, especially for samples coated with MC. The results of the acceptance test showed that addition of the coating negatively affected the flavor acceptance for NMC and NCMC coated walnuts. Edible coatings help to preserve sensory attributes in walnuts, improving their shelf-life, however, these coatings may affect consumer acceptance in some cases.

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Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels

Abstract: Thyme and basil essential oils added to the CMC coating improved the sensory stability of this product during storage, but only thyme essential oil increased their chemical stability.

Cited by 36 publications

References 32 publications

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

Application of Rosemary (rosmarinus officinalis l.) Based Natural Antioxidant During Deep Fat Frying of Noodle

Sensory Quality Preservation of Coated Walnuts

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