Abstract
Phenolic extracts of coconut oil meal (CME) and sesame oil meal (SME) were compared with synthetic antioxidants for the potential of improving shelf life of vanilla cake. CME maintained hexanal (product of chemical spoilage) levels below 0.3 mg/kg in cake up to 14 days. BHT- and SME-added cakes maintained hexanal levels below 2 mg/kg, while control cake with no added antioxidants exceeded this level by day 14. Both CME and SME extended the microbial shelf life up to 13 days, while control and BHT-added cake exceeded the maximum allowed colony count by day 7 and day 11, respectively. The results indicate that the onset of microbial spoilage of vanilla cake is faster than the chemical spoilage, and addition of CME and SME extends both microbiological and chemical stability of cakes beyond day 7 during storage. Over 90% of the antioxidant activity of CME and SME retained after heating at 180°C for 2 h. CME and SME are ideal thermally stable natural alternatives for synthetic antioxidants in vanilla cake.
Highlights
Antioxidants can stabilize food by retarding the oxidation of fat or oils present in foods
Both coconut oil meal (CME) and sesame oil meal (SME) extended the microbial shelf life up to 13 days, while control and butylated hydroxytoluene (BHT)-added cake exceeded the maximum allowed colony count by day 7 and day 11, respectively. e results indicate that the onset of microbial spoilage of vanilla cake is faster than the chemical spoilage, and addition of CME and SME extends both microbiological and chemical stability of cakes beyond day 7 during storage
The synthetic antioxidants, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), provided higher oxidative stability to cake [3]. ough natural antioxidants such as vitamin E can be used to improve the shelf life of bakery products, considerable amount of vitamin E is lost during baking [4]. e vitamin E content in milled barley decreased by 8% at 120°C within 24 h [5]. erefore, thermal stability is an important factor in deciding the e ectiveness of the antioxidants in bakery products
Summary
Antioxidants can stabilize food by retarding the oxidation of fat or oils present in foods. Due to the health concerns associated with the synthetic antioxidants, there is high interest in the use of natural antioxidants as food preservatives. Poor thermal stabilities of some natural antioxidants limit their use in food preservation. Some Malaysian herbal aqueous extracts improved the oxidative stability of cake compared with the control cake with no added antioxidants. When using natural antioxidants for improving the shelf life of cakes, it is important to consider the impact of added antioxidants on sensory quality. Certain plant extracts add o - avors to food products and are not suitable as preservatives. Extracts from plants such as garcinia, curcumin, vanillin, and mint have been shown to have limited uses in bakery products [6]
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