Use of lycopene as a natural antioxidant in extending the shelf-life of anhydrous cow milk fat

Siwach, Ruby; Tokas, Jayanti; Seth, Raman

doi:10.1016/j.foodchem.2015.12.009

Cited by 30 publications

(33 citation statements)

References 27 publications

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“…TANG / www.e-tang.org 2016 / Volume 6 / Issue 4 / e28 degradation of foods. Antioxidants were used to prevent the oxidative rancidity of foods through the activation of SOD (Sęczyk et al, 2017;Siwach et al, 2016). Snthetic antioxidants were also often used but most of these antidepressants have several adverse side effects.…”

Section: Discussionmentioning

confidence: 99%

Anti-oxidant and anti-inflammatory effects of Salix Koreensis Andersson in DC. leaf methanol extract in vitro models

Kim¹,

Kim²

2016

TANG [HUMANITAS MEDICINE]

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Oxidative rancidity in foods causes undesirable changes in nutritive value, aroma, flavor, and color. Salix Koreensis Andersson in DC. (SK) has anti-oxidative and anti-inflammatory effects and is traditionally used to treat neuralgia, edema, pain, and inflammatory diseases. However, the regulatory effects of SK on oxidative and inflammatory reactions have not been elucidated. In this context, we scientifically validated the anti-oxidative and anti-inflammatory activities of SK leaf (SKL). The methanol extract of SKL was evaluated for in vitro anti-oxidative activities. SKL showed increased superoxide dismutase (SOD)-like activity and 1, 1-diphenyl-2-picrylhydrazyl radical scavenging activity. The in vitro anti-oxidant and antiinflammatory activities of SKL were also investigated in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. LPS resulted in decreased SOD activities compared with the unstimulated cells, but SKL significantly increased SOD activities reduced by LPS. In addition, LPS-induced nitric oxide, tumor necrosis factor-α, and interleukin-6 productions were significantly and dose-dependently reduced by SKL in RAW264.7 macrophages without inducing cytotoxicity. In conclusion, these results indicate that SKL will be able to be effectively used as a food additive with anti-oxidative and anti-inflammatory effects.

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Section: Discussionmentioning

confidence: 99%

Anti-oxidant and anti-inflammatory effects of Salix Koreensis Andersson in DC. leaf methanol extract in vitro models

Kim¹,

Kim²

2016

TANG [HUMANITAS MEDICINE]

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“…Lipid oxidation is one of the foremost reasons leading to deterioration of foods and is caused by the reaction of fats and oils with molecular oxygen leading to off flavors that are generally termed rancidity. Exposure to light, pro‐oxidants, and high temperature accelerate the reaction (Siwach, Tokas, & Seth, ). Free fatty acid value indicates the degree of hydrolysis of triglycerides in the food product (Mridula, Saha, Gupta, & Bhadwal, ).…”

Section: Resultsmentioning

confidence: 99%

“…Groundnut had lower free fatty acid content at the end of storage period and the higher mono unsaturated fatty acid content (especially oleic acid) in groundnut exerted a protection against an increase in the free fatty acid levels during the storage period (Muttagi, Joshi, Shadakshari, & Chandru, ). However, storage resulted in an increase in the free fatty acid content in all samples of groundnut milk powder (Table , Figure ) which may be due to the breaking of long chain fatty acid into individual fatty acid entities (Siwach et al, ). Similarly, Osthoff, Hugo, Wyk, Wit, and Meyer () reported deterioration in lipid quality of soymilk powder when stored at temperature greater than 25°C.…”

Section: Resultsmentioning

confidence: 99%

Shelf‐life study of spray‐dried groundnut milk powder

Saha

Nanda

Yadav

2019

J Food Process Engineering

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Shelflife study of spray‐dried groundnut milk powder was conducted in metal tin can and aluminum foil package. The observations were recorded at 0th, 1st, 2nd, 4th, 8th, 12th, and 16th week of storage. There was an increasing trend in the values of moisture content (3.69–7.56% w.b. and 3.69–7.08% w.b.), water activity (0.44–0.68 and 0.44–0.64), and free fatty acid (0.48–2.02% and 0.48–1.87%) in aluminum foil package and metal tins can, respectively. Dispersibility of powder varied between 96.10–90.22% and 96.10–91.78% while insolubility index varied between 0.75–3.88 ml and 0.75–3.56 ml in aluminum foil package and metal tin can, respectively. Results indicated that groundnut milk powder can be safely stored in both the packaging materials for 3 months and metal tin can packaging is better than aluminum foil packaging. A significant difference in the values of the above parameters was observed in commercially available milk powder during the same storage period. Practical Applications Groundnut is widely used for oil extraction or consumed as roasted nuts. Considering its wide acceptability and nutritional value, groundnut processing needs more diversification in order to utilize its potential. Groundnut can be used for the preparation of imitation milk for lactose intolerant population of the country. However, groundnut milk has a very limited shelf life (5–7 days under refrigerated condition) and adds to the increased transportation cost of carrying liquid milk from one place to another. The conversion of groundnut milk into powder using spray drying will reduce product perishability as well as storage and transportation costs. Further, the shelf life study of the groundnut milk powder in different packaging material will be useful in determining the safe storage period as well as the type of packaging material to be used for storing the powder considering the quality as well as sensory attributes of the powder during the duration of storage.

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“…Cucumis sativus seeds (CSS) are being utilised poorly, it could be used as the best candidate for producing high‐quality functional food, and its polyphenols are playing a big role in the inhibition of lipid oxidation by neutralising free radicals, quenching singlet and triplet oxygen, or decomposing peroxides and are able to modulate the sensitiveness to lipid oxidation (Kumar et al ., ; Ye et al ., ). Incorporation of antioxidants in lipid‐containing foods is one method to minimise rancidity and retard the formation of toxic oxidation products (Siwach et al ., ). The synthetic antioxidants such as BHT and BHA are associated with possible carcinogenic effects and come under the scrutiny of consumers.…”

Section: Introductionmentioning

confidence: 84%

Polyphenolic and phytochemical content of Cucumis sativus seeds and study on mechanism of preservation of nutritional and quality outcomes in enriched mayonnaise

Babu

Aafrin

Archana

et al. 2016

Int J of Food Sci Tech

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Oxidative rancidity in food emulsions leads to a reduction in shelf life. Synthetic antioxidants are widely used in food industry to prevent the development of rancidity. The present study was focussed on investigating the antioxidant potential of Cucumis sativus seeds (CSS) and correlates these findings with mayonnaise enrichment and extends its shelf life. CSS exhibited the highest abundance in phenolic compounds (93.5 AE 0.1 mgGAE g À1 ), flavonoids (57.4 AE 0.1 mgQE g À1 ), b-carotene (19.46 AE 0.4 mg carotenoids per 100 g) and high free radical scavenging activity. CSS (200 ppm) and butylated hydroxyanisole (200 ppm) were incorporated in mayonnaise and the oxidative stability was evaluated by peroxide, p-anisidine and TBARS values during storage at different temperatures. Organoleptic evaluations indicated that CSS enriched sample was recorded the highest overall acceptability. The results from our study will provide scientific basis for CSS as natural preservative against lipid oxidation or food enrichment while developing functional foods.

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Use of lycopene as a natural antioxidant in extending the shelf-life of anhydrous cow milk fat

Cited by 30 publications

References 27 publications

Anti-oxidant and anti-inflammatory effects of Salix Koreensis Andersson in DC. leaf methanol extract in vitro models

Anti-oxidant and anti-inflammatory effects of Salix Koreensis Andersson in DC. leaf methanol extract in vitro models

Shelf‐life study of spray‐dried groundnut milk powder

Polyphenolic and phytochemical content of Cucumis sativus seeds and study on mechanism of preservation of nutritional and quality outcomes in enriched mayonnaise

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