Abstract: Natural sodium montmorillonite (NaMMT), Cloisite Na+ and two organophilic montmorillonites (OMMTs), Cloisites 20A and 15A were used. Polycaprolactone (PCL)/MMT composites containing 1, 3, 5, and 10 wt% of Cloisite Na+ and PCL/OMMT nanocomposites containing 5 and 10 wt% of Cloisites 20A and 15A were prepared via solution intercalation technique to study the influence of organic modifier loading on particle dispersion of PCL/ NaMMT composites. Thermal stabilities of the obtained composites were characterized by thermal analysis using the thermogravimetric analyzer (TGA) which showed that in the presence of nitrogen flow the incorporation of 5 and 10 wt% of filler brings some decrease in PCL thermal stability in the sequence: Cloisite Na+>Cloisite 15A > Cloisite 20A, while in the presence of air flow these fillers scarcely influenced the thermoxidative stability of PCL by slightly accelerating the process. The interaction between PCL and silicate layers was studied by Fourier transform infrared (FTIR) spectroscopy which confirmed moderate interactions between nanometric silicate layers and PCL segments. The electrical conductivity (σ) which describes the ionic mobility of the systems was studied as a function of temperature and showed that σ of PCL was enhanced on increasing the modifier loading at filler content of 5 wt%, especially at higher temperatures in the sequence: Cloisite Na+
Abstract: In this paper influence of packaging method (vacuum
and modified atmosphere packaging) on lipid oxidative stability and
sensory properties of odor and taste of the traditional sausage
Petrovská klobása were examined. These parameters were examined
during storage period (7 months). In the end of storage period,
vacuum packed sausage showed better oxidative stability. Propanal
content was significantly lower (P
Abstract: Soybean Natto powder was added to the burger in order to enhance the oxidative stability as well as decreases the microbial spoilage. The soybean bioactives compound (soybean Natto) as antioxidant and antimicrobial were added at level of 1, 2 and 3%. Chemical analysis and physical properties were affected by soybean Natto addition. All the tested soybean Natto additives showed strong antioxidant properties. The microbiological indicators were significantly (P < 0.05) affected by the addition of the soybean Natto. Decreasing trends of different extent were also observed in samples of the treatments for total viable counts, Coliform, Staphylococcus aureus, yeast and molds. Storage period was significantly (P < 0.05) affected on microbial counts in all samples Staphylococcus aureus were the most sensitive microbe followed by Coliform group of the sample containing soybean Natto. Sensory attributes were also performed, added soybean Natto exhibits beany flavor which was clear about samples of 3% soybean Natto.
Abstract: Sunflower oil with high oleic acid content is most desirable because of its high oxidative stability. Screening sunflower of high oleic acid using conventional method is laborious and time consuming. Therefore, the use of molecular markers as a screening tool is promising. The objective of this research was to evaluate SSR primers for high oleic acid content in sunflower. Two sunflower lines, 5A and PI 649855 were used as the representative of low and high oleic acid sunflowers, respectively, and thirty seven SSR markers were used to identify oleic acid content trait. The results revealing 10 SSR primers showed polymorphic between high and low oleic acid lines and thus were informative. With these primers, therefore, it is possible to identify the genetic markers associated with high oleic acid trait in sunflower genotypes.
Abstract: Dried soy protein hydrolysate powder was added to
the burger in order to enhance the oxidative stability as well as
decreases the microbial spoilage. The soybean bioactive compounds
(soy protein hydrolysate) as antioxidant and antimicrobial were added
at level of 1, 2 and 3 %.Chemical analysis and physical properties
were affected by protein hydrolysate addition. The TBA values were
significantly affected (P < 0.05) by the storage period and the level of
soy protein hydrolysate. All the tested soybean protein hydrolysate
additives showed strong antioxidant properties. Samples of soybean
protein hydrolysate showed the lowest (P < 0.05) TBA values at each
time of storage.
The counts of all determined microbiological indicators were
significantly (P < 0.05) affected by the addition of the soybean
protein hydrolysate. Decreasing trends of different extent were also
observed in samples of the treatments for total viable counts,
Coliform, Staphylococcus aureus, yeast and molds. Storage period
was being significantly (P < 0.05) affected on microbial counts in all
samples Staphylococcus aureus were the most sensitive microbe
followed by Coliform group of the sample containing protein
hydrolysate, while molds and yeast count showed a decreasing trend
but not significant (P < 0.05) until the end of the storage period
compared with control sample. Sensory attributes were also
performed, added protein hydrolysate exhibits beany flavor which
was clear about samples of 3% protein hydrolysate.
Abstract: Elateriospermum tapos seed (buah perah) is the one
of the rich sources of polyunsaturated fatty acids. It contains high
percentage of oleic acid which is the important component to develop
nervous system and also α-linolenic acid (ALA) which is the
precursor of omega-3 fatty acids series to synthesize
eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
However, there is less study about this valuable oilseed and exploit
its potential. Therefore, this paper is to assess the comparison of
physico-chemical properties and fatty composition of perah oil to
palm oil and soybean oil. From the comparison, perah oil shows low
peroxide value means it has good oxidative stability and also high
iodine values shows that it can be used in paint industry. The study
shown that perah oil is comparable to palm oil and soybean oil, so it
has high potential to be exploited in the oleochemical,
pharmaceutical, cosmetics and paint industries.
Abstract: Application of synthetic antioxidants such as tertbutylhydroquinon
(TBHQ), in spite of their efficiency, is questioned
because of their possible carcinogenic effect. The purpose of this
study was application of mixtures of natural antioxidants that provide
the best oxidative stability for margarine. Antioxidant treatments
included 10 various mixtures (F1- F10) containing 100-500ppm
tocopherol mixture (Toc), 100-200ppm ascorbyl palmitate (AP), 100-
200ppm rosemary extract (Ros) and 1000ppm lecithin(Lec) along
with a control or F0 (with no antioxidant) and F11 with 120ppm
TBHQ. The effect of antioxidant mixtures on the stability of
margarine samples during oven test (60°C), rancimat test at 110°C
and storage at 4°C was evaluated. Final ranking of natural antioxidant
mixtures was as follows: F2,F10>F5,F9>F8>F1,F3,F4>F6, F7.
Considering the results of this research and ranking criteria,
F2(200ppmAp + 200ppmRos) and F10(200ppmRos + 200ppmToc
+1000ppmLec) were recommended as substitutes for TBHQ to
maintain the quality and increase the shelf-life of margarine.
Abstract: Milk from differently fed cows (supplemented with carotenoids from carrots or palm oil product Carotino CAF 100) was obtained in a conventional dairy farm to assess the carotenoid potential to protect milk fat against oxidation. The extracted anhydrous milk fat (AMF) was tested by peroxide value, and Rancimat tests. Temperature, and light stimulation for reaction acceleration was used. The oxidative stability enhancement by carotenoids was detected in peroxide value test – the strongest effect was observed in palm oil, following by carrot supplemented group, compared to control group, whose feed was unchanged. Rancimat accelerated oxidation test results did not show any superiority of the oxidative stability of the AMF samples from milk of the carotenoidsupplemented cow groups. The average oxidation stability of AMF dark-stored samples was 12.59 ± 0.294 h, and it was significantly (p < 0.05) higher than that of AMF light-affected samples, i.e. 2.60 ± 0.191 h.