Assessment of storage stability and quality characteristics of thermo‐sonication assisted blended bitter gourd seed oil and sunflower oil

Abstract

AbstractThe use of thermo‐sonication to intensify the various chemical process and to modify the techno‐functional characteristics of edible lipids is an emerging focus for research. On the other hand, the concept of “edible oil blending” is arisen as an economical way to improve the quality trait of oils and fats. In present study, the effect of blending ratio of Bitter gourd seeds oil (BSO) with sunflower oil (SO), thermo‐sonication (Low intensity thermo‐sonication (LIThS), high intensity thermo‐sonication (HIThS), and storage conditions (ambient: 40°C; accelerated: 60°C) on free fatty acids (FFA), p‐anisidine value, color, viscosity, fatty acids composition, functional groups, crystallization and melting behavior were evaluated. The kinetics of FFA formation was assessed based on a pseudo‐first‐order oxidation mechanism. Increase in FFA, p‐anisidine value, viscosity and decrease in color, fatty acids composition, changes in functional group were noticed in all the samples during storage. The differential scanning calorimetry (DSC) study indicated the shift of crystallization and melting temperature to lower temperatures range and decrease in enthalpy. The LIThS has exhibited higher rate of oxidation or degradation than HIThS and PB. The rate of oxidation was much higher in accelerated storage than the ambient storage. The oil blends are mainly composed of linoleic acid, oleic acid, stearic acid, palmitic acid, alpha eleostearic acid, and gamma‐linolenic acid. On the basis of present findings, it appears that, blending of Bitter gourd seeds oil with sunflower oil and thermo‐sonication brings characteristics changes in quality attributes with improved storage stability. Physical mixing is commonly practiced method for oil blending. It has some limitations like, phase separation and non‐uniform mixing. Thermo‐sonication is an efficient, quick, and environmentally friendly method, which is widely used in food processing unit operations due to its overwhelming advantages over conventional methods. Blending of edible oil is emerged as an economical way of modifying the techno‐functional characteristics of oils. Bitter gourd seeds oil is rich in alpha‐eleostearic acid, phytosterols, polyphenolic compounds, and tocopherols. The present study demonstrated that, blending of Bitter gourd seeds oil with Sunflower oil has modified the quality characteristics. High intensity thermo‐sonication‐assisted blending improves the storage stability of blended oil. The oil blends are mainly composed of linoleic acid, oleic acid, stearic acid, palmitic acid, alpha eleostearic acid, and gamma‐linolenic acid. Hence, the blended oil can be used in various food preparations.