Advertisement

Evaluation of kinetic parameters in prevention of quality loss in stored almond pastes with added natural antioxidant

  • Dilek Ciftci
  • Sibel OzilgenEmail author
Original Article
  • 25 Downloads

Abstract

Oxidative stability and loss of nutritional values during storage are the major problems that are encountered in the nut spreads and nut pastes affecting the commercial value. In this study, kinetic behavior of lipid oxidation and depletion of the phenolic antioxidants in the black carrot juice supplemented almond pastes stored at the temperature range of 4–60 °C were studied. Kinetic models were employed to quantify the observations. Lipid oxidation was modeled with the logistic equation. Addition of black carrot juice delayed lipid oxidation, and decreased the maximum peroxide value attained. Being different than the results of the previous studies performed with the similar pastes, the rate constants of peroxide formation reactions in the black carrot juice supplemented pastes decreased with increasing temperature (from 0.60 to 0.27 d−1); possibly due to capturing of the lipid oxidation intermediaries by the antioxidants at higher rates at higher temperatures. Depletion of phenolics agreed with a unimolecular first order apparent kinetic model. At the end of the storage period, phenolic losses in the pastes were 5.4, 31.8, 36.9 and 38.2% at 4, 20, 30 and 60 °C, respectively. The results showed that incorporation of the black carrot juice might have an effect on the mechanism of the lipid oxidation and its temperature dependency, and improve the shelf life of the almond pastes.

Keywords

Kinetic models Lipid oxidation Natural antioxidants Total phenolics Black carrot Almond 

Supplementary material

13197_2018_3510_MOESM1_ESM.pdf (99 kb)
Fig. 1S Changes in total phenolic contents (■) and peroxide value (♦) of (a) almond-black carrot pastes and (b) plain almond pastes stored at different temperatures. The values are mean±standard deviation (n=3) (PDF 99 kb)
13197_2018_3510_MOESM2_ESM.pdf (53 kb)
Fig. 2S Comparison of changes in peroxide value of plain almond pastes (♦) and almond black-carrot pastes (●) stored at different temperatures. The values are means±standard deviation (n=3) (PDF 53 kb)

References

  1. Algarra M, Fernandes A, Mateus N, de Freitas V, Esteves da Silva JCG, Casado J (2014) Anthocyanin profile and antioxidant capacity of blackcarrots (Daucus carota ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain. J Food Compos Anal 33:71–76.  https://doi.org/10.1016/j.jfca.2013.11.005 CrossRefGoogle Scholar
  2. Assous MTM, Abdel-Hady MM, Medany GM (2014) Evaluation of red pigment extracted from purple carrots and its utilization as antioxidant and natural food colorants. Ann Agric Sci 59:1–7.  https://doi.org/10.1016/j.aoas.2014.06.001 CrossRefGoogle Scholar
  3. Balta MF (2013) Fatty acid profiles for almond (Prunus amygdalusBatsch) genotypes with different kernel taste and formation. Iğdır Univ J Inst Sci Tech 3:17–24Google Scholar
  4. Beltrán A, Prats MS, Maestre SE, Grané N, Martín ML (2009) Classification of four almond cultivars using oil degradation parameters based on FTIR and GC data. J Am Oil Chem Soc 86:51–58.  https://doi.org/10.1007/s11746-008-1323-x CrossRefGoogle Scholar
  5. Bolling BW, Dolnikowski G, Blumberg JB, Chen CO (2010) Polyphenol content and antioxidant activity of California almonds depend on cultivar and harvest year. Food Chem 122:819–825.  https://doi.org/10.1016/j.foodchem.2010.03.068 CrossRefPubMedPubMedCentralGoogle Scholar
  6. Brewer MS (2011) Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Compr Rev Food Sci Food Saf 10:221–247.  https://doi.org/10.1111/j.1541-4337.2011.00156.x CrossRefGoogle Scholar
  7. Capanoglu E, Boyacioglu D (2008) Improving the quality and shelf life of Turkish almond paste. J Food Qual 31:429–445.  https://doi.org/10.1111/j.1745-4557.2008.00210.x CrossRefGoogle Scholar
  8. Choe E, Min DB (2009) Mechanisms of antioxidants in the oxidation of foods. Compr Rev Food Sci Food Saf 8:345–358.  https://doi.org/10.1111/j.1541-4337.2009.00085.x CrossRefGoogle Scholar
  9. Erkan N, Ayranci G, Ayranci E (2009) A kinetic study of oxidation development in sunflower oil under microwave heating: effect of natural antioxidants. Food Res Int 42:1171–1177.  https://doi.org/10.1016/j.foodres.2009.06.003 CrossRefGoogle Scholar
  10. Gök V, Serteser A (2003) Dogal Antioksidanların Biyo yararlılıgı. 3. Gıda Mühendisligi Kongresi, Ankara, 2–4 Ekim 2003Google Scholar
  11. Gómez-Alonso S, Mancebo-Campos V, Salvador DM, Fregapane G (2004) Oxidation kinetics in olive-oil triacylglycerols under accelerated shelf-life testing (25–75 °C). Eur J Lipid Sci Technol 106:369–375.  https://doi.org/10.1002/ejlt.200300921 CrossRefGoogle Scholar
  12. Janu C, Kumar DR, Reshma MV, Jayamurthy P, Sundaresan A, Nisha P (2014) Comparative study on the total phenolic content and radical scavenging activity of common edible vegetable oils. J Food Biochem 38(1):38–49.  https://doi.org/10.1111/jfbc.12023 CrossRefGoogle Scholar
  13. Kamiloglu S, Pasli AA, Ozcelik B, Van Camp J, Capanoglu E (2015) Colour retention, anthocyanin stability and antioxidant capacity in blackcarrot (Daucus carota) jams and marmalades: effect of processing, storage conditions and in vitro gastrointestinal digestion. J Funct Foods 13:1–10.  https://doi.org/10.1016/j.jff.2014.12.021 CrossRefGoogle Scholar
  14. Khandare V, Walia S, Singh M, Kaur C (2011) Black carrot (Daucus carota ssp. sativus) juice: processing effects on antioxidant composition and color. Food Bioprod Process 89:482–486.  https://doi.org/10.1016/j.fbp.2010.07.007 CrossRefGoogle Scholar
  15. King J, Blumberg J, Ingwersen L, Jenab M, Tucker K (2008) Treenuts and peanuts as components of a healthy diet. J Nutr 138:1736–1740CrossRefGoogle Scholar
  16. Kırca A, Özkan M, Cemeroglu B (2006) Stability of blackcarrot anthocyanins in various fruit juices and nectars. Food Chem 97:598–605.  https://doi.org/10.1016/j.foodchem.2005.05.036 CrossRefGoogle Scholar
  17. Kırca A, Özkan M, Cemeroglu B (2007) Storage stability of strawberry jam color enhanced with black carrot juice concentrate. J Food Process Preserv 31:531–545CrossRefGoogle Scholar
  18. Labuza TP (1982) Shelf life dating of foods. Food and Nutrition Press Inc., New YorkGoogle Scholar
  19. Larrauri M, Demaría MG, Ryan LC, Asensio CM, Grosso NR, Nepote V (2016) Chemical and sensory quality preservation in coated almonds with the addition of antioxidants. J Food Sci 81:208–215.  https://doi.org/10.1111/1750-3841.13164 CrossRefGoogle Scholar
  20. Lin X, Wu J, Zhu R, Chen P, Huang G, Li Y, Ruan R (2012) California almond shelf life: lipid deterioration during storage. J Food Sci 77:583–593.  https://doi.org/10.1111/j.1750-3841.2012.02706.x CrossRefGoogle Scholar
  21. Martin MBS, Fernández-García T, Romero A, López A (2001) Effect of modified atmosphere storage on hazelnut quality. J Food Process Preserv 25:309–321.  https://doi.org/10.1111/j.1745-4549.2001.tb00463.x CrossRefGoogle Scholar
  22. Min DB, Ellefson WC (2010) Fat analysis. In: Nielsen SS (ed) Food analysis, 4th edn. Springer, New York, pp 117–136CrossRefGoogle Scholar
  23. Nichenametla SN, Taruscio TG, Barney DL, Exon JH (2006) A review of the effects and mechanisms of polyphenolics in cancer. Crit Rev Food Sci Nutr 46:161–183.  https://doi.org/10.1080/10408390591000541 CrossRefPubMedGoogle Scholar
  24. Nizamoglu NM (2015) The effects of roasting and storage conditions on some physical, chemical and sensory properties of almond kernel. Institute of science. http://acikerisim.pau.edu.tr/xmlui/bitstream/handle/11499/657/Nizam%20Mustafa%20Nizaml%C4%B1o%C4%9Flu.pdf?sequence=1&isAllowed=y. Accessed 6 July 2018
  25. Ozen G, Akbulut M, Artık N (2011) Stability of black carrot anthocyanins in the turkish delight (Lokum) during storage. J Food Process Eng 34:1282–1297CrossRefGoogle Scholar
  26. Ozilgen S (2014) Cooking as a chemical reaction: culinary science with experiments. CRC Press, Taylor and Francis Group, Boca RatonCrossRefGoogle Scholar
  27. Ozilgen S, Ozilgen M (1990) Kinetic model of lipid oxidation in foods. J Food Sci 55:498.  https://doi.org/10.1111/j.1365-2621.1990.tb06795.x CrossRefGoogle Scholar
  28. Oztan T (2006) Antioxidant activities and phenolic substance profile of purple carrot, its concentrate, shalgam beverage, pomegranate juice and sour pomegranate concentrate products. Institute of science and technology. https://polen.itu.edu.tr/handle/11527/2203. Accessed 30 June 2018
  29. Patras A, Brunton NP, O’Donnell C, Tiwari BK (2010) Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends Food Sci Technol 21:3–11.  https://doi.org/10.1016/j.tifs.2009.07.004 CrossRefGoogle Scholar
  30. Piedrahita AM, Peñaloza J, Cogollo Á, Rojano BA (2015) Kinetic study of the oxidative degradation of Choibáoil (Dipteryx oleifera Benth) with addition of rosemary extract (Rosmarinusofficinalis L.). Food Nutr Sci 6:466–479.  https://doi.org/10.4236/fns.2015.65048 CrossRefGoogle Scholar
  31. Rhim JW (2002) Kinetics of thermal degradation of anthocyanin pigment solutions driven from red flower cabbage. Food Sci Biotechnol 11:361–364Google Scholar
  32. Schevey CT, Brewer MS (2015) Effect of natural antioxidants and lipid model system on lipid oxidation. J Food Qual 38:40–52.  https://doi.org/10.1111/jfq.12119 CrossRefGoogle Scholar
  33. Shakerardekani A, Karim R (2013) Effect of different types of plastic packaging films on the moisture and aflatoxin contents of pistachio nuts during storage. J Food Sci Technol 50:409–411.  https://doi.org/10.1007/s13197-012-0624-0 CrossRefPubMedGoogle Scholar
  34. Shakerardekani A, Karim R, Ghazali HM, Chin NL (2013) Textural, rheological and sensory properties and oxidative stability of nut spreads—a review. Int J Mol Sci 14:4223–4241.  https://doi.org/10.3390/ijms14024223 CrossRefPubMedPubMedCentralGoogle Scholar
  35. Singleton VL, Orthofer R, Lamuela-Raventós RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteure agent. Methods Enzymol 299:152–178.  https://doi.org/10.1016/S0076-6879(99)99017-1 CrossRefGoogle Scholar
  36. Walker RO (ed) (1989) Official methods and recommended practices of American oil chemists’ society, Method Cd 8-53, 4th edn. J Am Oil Chem Soc, ChampaignGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Nutrition and DieteticsYeditepe UniversityIstanbulTurkey
  2. 2.Department of Gastronomy and Culinary ArtsYeditepe UniversityIstanbulTurkey

Personalised recommendations