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Improving oxidative stability of soyabean oil by apple pomace extract during deep frying of french fries

Food Bioscience 2022年第5期49卷 1103-1116页

作者： Shaziya Manzoor F.A.Masoodi rubiya rashid Mohd Masrat Dar Department of Food Science and Technology University of KashmirSrinagar190006J&KIndia

Repetitive use of same oil for deep-frying over extended period results in the production of various harmful compounds thus posing a serious health threat to *** pomace,a by-product of apple processing industry is considered a rich source of various bioactive compounds,thus would be of great interest to the frying *** aim of this study was to explore the effect of apple pomace extract(APE)on the oxidative stability of soyabean oil during deep frying of french fries and compare it with its highest polyphenolic fraction quercetin(QE)and synthetic antioxidant tertiary butyl hydroquinone(TBHQ).Total phenols(TP)and Total flavonoid content(TFC)of APE obtained from ultrasound assisted extraction(UAE)was found to be(5.58±0.27 mg GAE/g)and(5.42±0.45 mg QE/g)respectively with an antioxidant activity of 76%and(9.9 mM As acid/mg)as determined by DPPH and FRAP *** oil enriched with natural antioxidants show higher thermal stability and quality in terms of various physico-chemical indices and sensory evaluation as compared to control and TBHQ enriched *** acids(TFA)in both control and antioxidant enriched oils during frying were found in higher concentration crossing the legal limit of 2%.The thermal stability of oils conferred by antioxidants follows this order QE˃APE˃TBHQ˃***,natural antioxidants obtained from agro-industrial waste have the great potential to replace synthetic antioxidants effectively in conferring stability to deep-fried oils.

关键词： Deep frying Soyabean oil French fries Quercetin FT-IR TFA

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Nanoencapsulation of pomegranate peel extract using maltodextrin and whey protein ***,release behaviour and antioxidant potential during simulated invitro digestion

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Food Bioscience 2022年第6期50卷 2108-2119页

作者： rubiya rashid Sajad Mohd Wani Shaziya Manzoor F.A.Masoodi Aayeena Altaf Department of Food Science and Technology University of KashmirSrinagarJammu and KashmirIndia Division of Food Science and Technology Sher-e- Kashmir University of Agricultural Sciences and Technology-KashmirSrinagarJammu and KashmirIndia Department of Food Technology Jamia HamdardNew DelhiIndia

In the present experiment nanoencapsulation of pomegranate peel extract using maltodextrin(MD),whey protein isolate(WPI)and combination of maltodextrin and whey protein isolate(1:1)(MD/WPI)was carried *** followed by ultrasonication was performed to reduce the particle size to nanoscale range and improve functional properties of bioactive *** was then done to obtain the final powder samples with encapsulation efficiency in the range of 85 to 96%.When comparing release behaviour of nanoencapsulated pomegranate peel extract with the free extract,it was revealed that encapsulated ones show controlled release of bioactive core while as in free extract,the bioactives were released more in the gastric phase than the targeted intestinal *** antiproliferative activity was also performed using different cancer cell lines and it was found that nanoencapsulated samples decrease the%proliferation in better way than the free extract with higher efficiency in the samples encapsulated by MD/WPI.

关键词： Antiproliferation Invitro digestion Bioactive compounds Antioxidant stability

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Improving oxidative stability of edible oils with nanoencapsulated orange peel extract powder during accelerated shelf life storage

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Food Bioscience 2022年第5期49卷 1213-1224页

作者： rubiya rashid Sajad Mohd Wani Shaziya Manzoor F.A.Masoodi Mohd Masarat Dar Department of Food Science and Technology University of KashmirSrinagarJammu and KashmirIndia Division of Food Science and Technology Sher-e-Kashmir University of Agricultural Sciences and Technology-KashmirSrinagarJammu and KashmirIndia

Nanoemulsion systems were employed to encapsulate the orange peel extract obtained from conventional maceration and novel ultrasound assisted extraction *** wall materials maltodextrin(MD),whey protein isolate(WPI)and complex maltodextrin and whey protein isolate(MD/WPI)(1:1)were used in order to enhance the nanoemulsion stability,protect the bioactive core from degradation and control the release of bioactive *** freeze drying technology was then used to obtain powder encapsulates with encapsulation efficiency and loading capacity of MD,WPI and MD/WPI as 89.3,91.2,95.6%and 95.3,94.4 and 93.1%respectively which depicts that encapsulation has taken place *** emulsions obtained were in nanoscale range with average hydrodynamic diameter as 105.0,201.82,215.12 and 298.82 for primary W/O emulsion,MD,WPI and MD/WPI stabilised emulsions *** encapsulates were then incorporated in soyabean and mustard oil at different concentration 100,200 and 300 ppm and compared with free extract and synthetic antioxidant BHT to enhance storage life by controlling the oxidative changes during accelerated shelf life storage at 60o C for 24 *** results obtained concluded that nanoencapsulated extracts performed better in prevention of oxidative indices than the free ***,nanocapsules encapsulated by MD/WPI exhibited higher protection of oils during storage than the maltodextrin and whey protein isolate.

关键词： Encapsulation Orange peel Oxidative stability Waste management

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