High Oxidative Stability Research Articles

Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions

The objective of this work was to effectively migrate gallic acid (GA) to the oil–water interface and inhibit the lipid oxidation in water–in–oil (W/O) emulsions by combining GA with a natural emulsifier (pea protein isolate, PPI). The results showed that the conjugate induced by ultrasound–assisted alkali treatment exhibited superior binding efficiency (17.27 mg/g) and stability (9.01 mg/g retained after 30 days). Such conjugate showed a decrease in particle size, ζ–potential and sulfhydryl content. The secondary and tertiary structure of the PPI were altered. The cross–linking sites for PPI and GA binding included Glu, Asp, His, Lys, Arg and Trp. The functional properties of the conjugates were enhanced with their structural changes, including antioxidant and interfacial properties. The improvement of interfacial properties (2.13 mN/m for interfacial tension and 95.51% for interfacial protein adsorption) was attributed to the increase in surface hydrophobicity and the decrease in particle size. When added to the W/O emulsion, the conjugate provided the emulsion with the highest physical stability (droplet size of 198.10 nm and ζ–potential of −110.97 mV). In terms of oxidative stability, conjugate significantly reduced the production of primary and secondary oxidation products of lipid oxidation (64.62 and 92.34% respectively). Compared with the antioxidant (octyl gallate, C8) with high interfacial activity, the combination of PPI and GA provided emulsions with equivalent or higher oxidative stability. This is instructive for improving the oxidative stability of W/O emulsion through interface engineering.

Inhibition of HIV-1 Protease by a Boronic Acid with High Oxidative Stability.

HIV-1 protease is an important target for pharmaceutical intervention in HIV infection. Extensive structure-based drug design led to darunavir becoming a key chemotherapeutic agent. We replaced the aniline group of darunavir with a benzoxaborolone to form BOL-darunavir. This analogue has the same potency as darunavir as an inhibitor of catalysis by wild-type HIV-1 protease and, unlike darunavir, does not lose potency as an inhibitor of the common D30N variant. Moreover, BOL-darunavir is much more stable to oxidation than is a simple phenylboronic acid analogue of darunavir. X-ray crystallography revealed an extensive network of hydrogen bonds between the enzyme and benzoxaborolone moiety, including a novel direct hydrogen bond from a main-chain nitrogen to the carbonyl oxygen of the benzoxaborolone moiety that displaces a water molecule. These data highlight the utility of benzoxaborolone as a pharmacophore.

Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying

The impact of the encapsulation technology on the oxidative stability of fish-oil-loaded capsules was investigated. The capsules (ca. 13 wt% oil load) were produced via monoaxial or coaxial electrospraying and spray-drying using low molecular weight carbohydrates as encapsulating agents (e.g., glucose syrup or maltodextrin). The use of spray-drying technology resulted in larger capsules with higher encapsulation efficiency (EE > 84%), whilst the use of electrospraying produced encapsulates in the sub-micron scale with poorer retention properties (EE < 72%). The coaxially electrosprayed capsules had the lowest EE values (EE = 53-59%), resulting in the lowest oxidative stability, although the lipid oxidation was significantly reduced by increasing the content of pullulan in the shell solution. The emulsion-based encapsulates (spray-dried and monoaxially electrosprayed capsules) presented high oxidative stability during storage, as confirmed by the low concentration of selected volatiles (e.g., (E,E)-2,4-heptadienal). Nonetheless, the monoaxially electrosprayed capsules were the most oxidized after production due to the emulsification process and the longer processing time.

Lid Films of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate)/Microfibrillated Cellulose Composites for Fatty Food Preservation.

The present work evaluates the food packaging performance of previously developed films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) reinforced with atomized microfibrillated cellulose (MFC) compatibilized by a reactive melt-mixing process. To this end, the novel green composite films were originally applied herein as lids in aluminum trays to preserve two dissimilar types of fatty foods, namely minced pork meat and sunflower oil. Results indicated that the PHBV/MFC films effectively preserved the physicochemical and microbiological quality of pork meat for one week of storage at 5 °C. In particular, the compatibilized green composite lid film yielded the lowest weight loss and highest oxidative stability, showing values of 0.935% and 0.78 malonaldehyde (MDA)/kg. Moreover, none of the packaged meat samples exceeded the acceptable Total Aerobial Count (TAC) level of 5 logs colony-forming units (CFU)/g due to the improved barrier properties of the lids. Furthermore, the green composite films successfully prevented sunflower oil oxidation in accelerated oxidative storage conditions for 21 days. Similarly, the compatibilized PHBV/MFC lid film led to the lowest peroxide value (PV) and conjugated diene and triene contents, with respective values of 19.5 meq O2/kg and 2.50 and 1.44 g/100 mL. Finally, the migration of the newly developed PHBV-based films was assessed using two food simulants, proving to be safe since their overall migration levels were in the 1-3 mg/dm2 range and, thus, below the maximum level established by legislation.

Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance.

Acid oils (AO) are fat by-products of edible oil refining with a high energetic value, being an interesting option for a more sustainable aquaculture nutrition. This study was conducted to evaluate the effects of the partial replacement of fish oil (FO) in diets by two AO instead of crude vegetable oils on the lipid composition, lipid oxidation and quality of fresh European seabass fillets, and after their commercial refrigerated storage for 6 days. Fish were fed with five different diets, the added fat being FO (100%) or a blend of FO (25%) and another fat (75%): crude soybean oil (SO), soybean-sunflower acid oil (SAO), crude olive pomace oil (OPO), or olive pomace acid oil (OPAO). Fresh and refrigerated fillets were assessed for fatty acid profile, tocopherol (T) and tocotrienol (T3) composition, lipid oxidative stability, 2-thiobarbituric acid (TBA) value, volatile compound content, color, and sensory acceptance. Refrigerated storage did not affect T + T3 total content but increased secondary oxidation products (TBA values and volatile compound contents) in fillets from all diets. The FO substitution decreased EPA and DHA and increased T and T3 in fish fillets, but the recommended human daily intake of EPA plus DHA could still be covered with 100 g of fish fillets. Both a higher oxidative stability and a lower TBA value were found in SO, SAO, OPO, or OPAO fillets, obtaining the greatest oxidative stability in OPO and OPAO fillets. Sensory acceptance was not affected by the diet or the refrigerated storage, while the differences found in color parameters would not be perceived by the human eye. According to the oxidative stability and acceptability of flesh, SAO and OPAO are adequate replacements of FO as energy source in European seabass diets, which implies that these by-products can be upcycled, improving the environmental and economical sustainability of aquaculture production.

A novel calcium fluorinated alkoxyaluminate salt as a next step towards Ca metal anode rechargeable batteries.

Ca metal anode rechargeable batteries are seen as a sustainable high-energy density and high-voltage alternative to the current Li-ion battery technology due to the low redox potential of Ca metal and abundance of Ca. Electrolytes are key enablers on the path towards next-generation battery systems. Within this work, we synthesize a new calcium tetrakis(hexafluoroisopropyloxy) aluminate salt, Ca[Al(hfip)4]2, and benchmark it versus the state-of-the-art boron analogue Ca[B(hfip)4]2. The newly developed aluminate-based electrolyte exhibits improved performance in terms of conductivity, Ca plating/stripping efficiency, and oxidative stability as well as Ca battery cell performance. A marked improvement of 0.5 V higher oxidative stability can pave the path towards high-voltage Ca batteries. A critical issue of solvent quality during salt synthesis is identified as well as solvent decomposition at the Ca metal/electrolyte interface, which leads to passivation of the Ca metal anode. However, the new aluminate salt with preferable electrochemical properties over the existing boron analogue opens up a new area for future Ca battery research based on aluminium compounds.

On the non-bonding valence band and the electronic properties of poly(triazine imide), a graphitic carbon nitride.

Graphitic carbon nitrides are covalently-bonded, layered, and crystalline semiconductors with high thermal and oxidative stability. These properties make graphitic carbon nitrides potentially useful in overcoming the limitations of 0D molecular and 1D polymer semiconductors. In this contribution, we study structural, vibrational, electronic and transport properties of nano-crystals of poly(triazine-imide) (PTI) derivatives with intercalated Li- and Br-ions and without intercalates. Intercalation-free poly(triazine-imide) (PTI-IF) is corrugated or AB stacked and partially exfoliated. We find that the lowest energy electronic transition in PTI is forbidden due to a non-bonding uppermost valence band and that its electroluminescence from the π-π* transition is quenched which severely limits their use as emission layer in electroluminescent devices. THz conductivity in nano-crystalline PTI is up to eight orders of magnitude higher than the macroscopic conductivity of PTI films. We find that the charge carrier density of PTI nano-crystals is among the highest of all known intrinsic semiconductors, however, macroscopic charge transport in films of PTI is limited by disorder at crystal-crystal interfaces. Future device applications of PTI will benefit most from single crystal devices that make use of electron transport in the lowest, π-like conduction band.

Ternary PdNiO nanocrystals-ornamented porous CeO2/onion-like carbon for electrooxidation of carbon monoxide: unveiling the effect of supports and electrolytes

Porous ternary Pd-based catalysts at low Pd mass exhibit inimitable surface area, accessible active sites, and tunable electronic structure advantageously utilized for high CO oxidation (COoxid) activity and stability in different electrolyte media.

Dimethyl sulfoxide as a function additive on halogen-free electrolyte for magnesium battery application.

Practical Mg batteries still face significant challenges in their development, like the lack of simple compatible electrolytes, self-discharge, the rapid passivation of the Mg anode, and the slow conversion reaction pathway. Here, we propose a simple halogen-free electrolyte (HFE) based on magnesium nitrate (Mg(NO3)2), magnesium triflate Mg(CF3SO3)2, and succinonitrile (SN) dissolved in acetonitrile (ACN)/tetraethylene glycol dimethyl ether (G4) cosolvents, with dimethyl sulfoxide as a functional additive. The addition of DMSO to the HFE changes the interfacial structure at the magnesium anode surface and facilitates the transport of magnesium ions. The as-prepared electrolyte shows high conductivity (σ b = 4.48 × 10-5, 6.52 × 10-5 and 9.41 × 10-5 S cm-1 at 303, 323, and 343 K, respectively) and a high ionic transference number (tmg +2 = 0.91/0.94 at room temperature/55 °C) for the matrix containing 0.75 ml of DMSO. Also, the cell with 0.75 ml of DMSO shows high oxidation stability, a very low overpotential, and steady Mg stripping/plating up to 100 h. Postmortem analysis of pristine Mg and Mg anodes extracted from disassembled Mg/HFE/Mg and Mg/HFE_0.75 ml DMSO/Mg cells after stripping/plating reveals the role of DMSO in improving Mg-ion passage through HFE by evolving the anode/electrolyte interface at the Mg surface. Further optimization of this electrolyte is expected to achieve excellent performance and good cycle stability when applied to the magnesium battery in future work.

Polyphenol-Enriched Protein Oleogels as Potential Delivery Systems of Omega-3 Fatty Acids.

Omega-3 polyunsaturated fatty acids (n-3 FAs) are essential nutrients and are considered effective in improving human health. Recent studies highlight the importance of the combination of n-3 FAs and polyphenols for limiting the oxidation of n-3 FAs and exhibiting synergistic beneficial effects. Herein, we developed a novel formulation technology to prepare oleogels that could be used for the codelivery of n-3 FAs and polyphenols with high loading efficacy and oxidative stability. These oleogels are made from algal oil with polyphenol-enriched whey protein microgel (WPM) particles as gelling agents via simple and scalable ball milling technology. The oxidative status, fatty acid composition, and volatiles of protein oleogels during accelerated storage were systematically assessed by stoichiometry and gas chromatography-mass spectrometry. These results showed that protein oleogels could overcome several challenges associated with the formulation of n-3 oils, including long-term oxidative stability and improved sensory and textural properties. The protein oleogel system could provide an excellent convenience for formulating multiple nutrients and nutraceuticals with integrating health effects, which are expected to be used in the care of highly vulnerable populations, including children, the elderly, and patients.

Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties.

The effect of the incorporation of rice bran wax (5%; 7%) or candelilla wax (3%; 7%) for production of hemp-oil-based oleogels was analyzed in this study. The experiment was carried out to replace between 0 and 100% of animal fat in meat patties with oleogels. Free fatty acids (FFAs), acid value (AV), oxidative stability index (OSI), conjugated diene value, malondialdehyde value, physicochemical properties, and the sensory properties of oleogels and meat patties were studied. The results indicated that hemp oil had more polyunsaturated fatty acids and lower oxidative stability when compared to oleogels. The OSI for oil was 3.1 h, while for oleogels it was 3.4-3.6 (candelilla case) or 3.7-3.9 (rice bran). Oleogels were able to match pork fat texture properties such as spreadability and adhesiveness in meat patties. However, sensory data for cooked meat patties with animal fat fully replaced by oleogels revealed that samples with 100% pork fat had higher juiciness and taste intensity. Our results showed that a wax-based oleogel had a higher oxidative stability and nutritional profile, but further investigations to mimic pork fat properties in meat patties are necessary.

Porous Microparticles of Corn Starch as Bio-Carriers for Chia Oil.

Native corn starch and pretreated corn starch were treated with α-amylase, glucoamylase and mixtures of both to generate starches with high porosity with conserved granular structure. Porous starches were characterized; particle size distribution analysis, nitrogen adsorption-desorption analysis, scanning electron microscopy, water and oil adsorption capacity, differential scanning calorimeter, X-ray diffraction and damaged starch techniques were used. The α-amylase/glucoamylase mixture at the highest dose was the best treatment to generate porous starches with interesting adsorption capacity and granular structure conservation. Selected starches were impregnated with chia oil using a vacuum. Pretreated corn starch modified with the α-amylase/glucoamylase mixture showed no significant differences on impregnation capacity compared with native starch with a similar enzyme treatment. The highest oxidative stability was achieved with pretreated porous starch impregnated with 10 to 25% chia oil, compared with the bulk oil (5.37 to 4.72 and 2.58 h, respectively). Results have demonstrated that vacuum impregnation could be a potential technique for the incorporation of oil in porous structures based on starch and porous starches obtained by enzymatic hydrolysis are a promising material for the incorporation and protection of oils susceptible to oxidation.

Microencapsulated olive leaf extract enhances physicochemical stability of biscuits

Free and microencapsulated olive leaves extracts (OLE) have been proposed as natural antioxidant to prolong the stability of biscuits, under two accelerated storage conditions, with and without UV light. The equivalent of 500 µg gallic acid/ g of dough has been selected as the sensory acceptable OLE concentration. Higher total phenol content and antioxidant activity were observed in biscuits enriched with both free (B-OLE) and microencapsulated (B-MCR) OLE, in comparison to the controls (B-C), being B-MCR less affected than B-OLE during storage. Higher oxidative stability was detected for B-MCR than B-OLE and B-C, when measured by both peroxide value and Oxitest. A general hardness decrease was observed for all the formulations during storage, being however B-MCR always harder than B-OLE and B-C, probably because of the interactions of the microsphere polymers (alginate and pectin) with water. Darker colours were measured for the enriched biscuits in comparison to the control ones, being all slightly affected during storage by water migration and lipid oxidation phenomena.

Tuning a Solvation Structure of Lithium Ions Coordinated with Nitrate Anions through Ionic Liquid‐Based Solvent for Highly Stable Lithium Metal Batteries

AbstractRational design of promising electrolyte is considered as an effective strategy to improve the cycling stability of lithium metal batteries (LMBs). Here, an elaborately designed ionic liquid‐based electrolyte is proposed that is composed of lithium bis(trifluoromethanesulfonyl)imide as the lithium salt, 1‐ethyl‐3‐methylimidazolium nitrate ionic liquid ([EMIm][NO3] IL) and fluoroethylene carbonate (FEC) as the functional solvents, and 1,2‐dimethoxyethane (DME) as the diluent solvent. Using [EMIm][NO3] IL as the solvent component facilitates a special Li+‐coordinated NO3− solvation structure, which enables the continues electrochemical reduction of solvated NO3− and the formation of remarkably stable and conductive solid electrolyte interface. With FEC as another functional solvent and DME as the diluent solvent, the formulated electrolyte delivers high oxidative stability and ionic conductivity, and endows improved electrochemical reaction kinetics. Therefore, the formulated electrolyte demonstrates exceedingly reversible and stable Li stripping/plating behavior with high average Coulombic efficiency (98.8%) and ultralong cycling stability (3500 h). Notably, the high‐voltage Li|LiNi0.8Co0.1Mn0.1O2 full cell with IL‐based electrolyte exhibits enhanced cyclability with a capacity retention of 65% after 200 cycles under harsh conditions of low negative/positive ratio (3.1) and lean electrolyte (2.5 µL mg−1). This study creates the first NO3−‐based ionic liquid electrolyte and evokes the avenue for practical high‐voltage LMBs.

Effects of different extraction methods on the physicochemical properties and storage stability of tiger nut (Cyperus esculentus L.) oil

Tiger nut (Cyperus esculentus L.) tubers are promising resources in the oil industry due to their high yield and oil content. In this study, five tiger nut oils, namely, cold pressing oil (CPO), roasted-pressing oil (RPO), solvent leaching oil (LPO), aqueous enzymatic extraction oil (AEO), and subcritical fluid extraction oil (SEO) were obtained, with yields of 14.00%, 9.80%, 20.80%, 14.60%, and 23.50%, respectively. After accelerated storage, their unsaturated fatty acid contents and tocopherol contents decreased significantly by 2.20–3.59% and 8.66–23.07 mg/100 g, respectively. Aldehydes formed by oil oxidation were the main volatiles in CPO (58.478%), RPO (34.471%), and AEO (47.780%), while the main volatiles in LPO and SEO were still alkanes (38.488–40.210%). Oxidative deterioration of oils was also characterized by nuclear magnetic resonance, differential scanning calorimetry, and physicochemical properties (e.g., peroxide value, acid values, p-anisidine values, iodine values, 2-thiobarbituric acid levels, conjugated diene/triene values, refractive indices, and color). The above results all demonstrated the superior storage stability of LPO and SEO, which was also consistent with the high oxidative stability indices of LPO (125.0 h) and SEO (61.5 h) than other oils (4.8–11.8 h). This study will benefit to the development of tiger nut oil in the edible oil field.

Synthesis of Trifluoromethyl-Substituted [14]Triphyrin(2.1.1), Its Selective Reduction to Triphachlorin, and Stable Isomeric Triphabacteriochlorins via Direct Detrifluoromethylation.

Two novel classes of reduced triphyrin(2.1.1), namely, triphachlorin and triphabacteriochlorin, are realized via selective reduction of the newly synthesized 7,12-bis(trifluoromethyl)triphyrin(2.1.1) 1 using p-tosylhydrazide. Triphachlorin 2 displayed red-shifted absorption (580 nm). Harsher conditions, however, led to a unique direct detrifluoromethylation of one CF3 moiety to form two isomeric triphabacteriochlorins 3 and 4, which exhibit blue-shifted intense lowest-energy absorption bands and intense emission (ϕf = 0.52 and 0.36, respectively) while generating singlet oxygen very efficiently (ϕΔ = 0.88 and 0.86, respectively). These reduced porphyrinoids show very high oxidative stability as they remain unchanged upon refluxing with 2,3-dichloro-5,6-dicyanobenzoquinone in toluene.

Current Scenario and Recent Advancements from Tucumã Pulp Oil and Kernel Fat Processing

AbstractAccording to the Food and Agricultural Policy Research Institute, the demand for edible oils and fats is growing. Tucumã is a native Amazonian fruit with high lipids content in the pulp and kernel. The pulp oil has a high content of unsaturated fatty acids and carotenoids, mainly β‐carotene, a pro‐vitamin A. Kernel fat has high oxidative stability as it is rich in saturated fatty acids, with a predominance of lauric acid. Tucumã pulp oil and kernel fat can formulate functional fats due to their physicochemical, nutritional, and sensory properties. This paper aims to provide an overview of intellectual property and academic production about tucumã oil and fat. The increase in scientific production from 2001 to 2020 indicates that the research institutes have expanded interest in tucumã fruit. However, intellectual property using tucumã oil and fat for industrial applications is still modest. Using the selected keyword combinations, nineteen and ten papers related to pulp oil and kernel fat are met, respectively. The United States leads the patents publications related to tucumã fruit, oil, and fat (45%). Most patents are directed to the cosmetic and pharmaceutical sectors (59%), demonstrating the necessity for studies focused on applications in the food industry.Practical Applications: Tucumã pulp oil and kernel fat can be used to formulate functional fats due to their physicochemical, nutritional, and sensory properties. The tucumã pulp oil has a high content of unsaturated fatty acids and carotenoids, mainly β‐carotene, a pro‐vitamin A. The tucumã kernel fat presents high oxidative stability as it is rich in saturated fatty acids, with a predominance of lauric acid. Most patents are directed to the cosmetic and pharmaceutical sectors, which demonstrate the need for studies focused on the food industry. The small number of patents favors promising partnerships between companies and scientific institutions for the transfer of academic knowledge of new technologies applied in the food industry.

Microencapsulation of Chia Seed Oil by Spray‐Drying: Influence of the Antioxidant Addition

AbstractChia seed oil has a high content of polyunsaturated fatty acids, giving it nutritionally beneficial qualities, although determining its high susceptibility to oxidative deterioration. Microencapsulation and natural antioxidants are alternatives to protect this oil during its processing and storage. This work aims to study the physicochemical characteristics and the oxidative stability of chia seed oil microencapsulated with different antioxidants (rosemary extract, blend of rosemary and chamomile extracts, ascorbyl palmitate) by spray‐drying using sodium caseinate and lactose as wall material. The microencapsulation efficiency and the moisture content are &gt;97% and &lt;3% d.b., respectively. Scanning electron microscopy shows that the microcapsules are spherical, with diameters ranging between 11.3 and 14.8 µm. At t = 0, the microencapsulated oil recorded a ti = 12.7 h, seven times greater than that of the bulk‐oil. The addition of the antioxidants increases the ti of the microencapsulated oil. The addition of ascorbyl palmitate maintains the peroxide value under the acceptable limit after 60 d of storage (25 °C, darkness, HR 33%). Thus, microencapsulation by spray drying of chia oil with ascorbyl palmitate addition will be the most appropriate studied system to obtain microparticles with high efficiency and oxidative stability during the processing and storage.Practical Application: This study contributes to investigating the microencapsulation of omega‐3 fatty acids n‐3 fatty acids (FAs) from a novel oilseed (chia oil), applying different antioxidants, including those from vegetable sources such as rosemary and chamomile extracts, to confer additional protection to microencapsulated oil. Thus, the application of these techniques will enable the delivery of this vegetable oil for the development of functional foods.

Insights into the complexation and oxidation of quercetin and luteolin in aqueous solutions in presence of selected metal cations

Flavonoids are natural antioxidants that can be used for the chelation of metal ions to treat metal toxicity. Ideal chelators should form stable metal complexes and be resistant to oxidative degradation reactions in aqueous solutions at physiological conditions (pH 7.4 and 37 °C). In this work, the complexation and oxidation of quercetin and luteolin with selected metal cations (i.e. Cr(III), Mn(II), Fe(III), Co(II), Ni(II), Cu(II), Zn(II), and Al(III)) in aqueous solutions at pH 4 and 7.4 is discussed. Using UV–Vis, RP-UHPLC-PDA-MS, ESI-MS and 1H NMR, information about the complexing ability, stoichiometry, and the preferred metal binding sites was obtained. At pH 7.4, all metal ions were complexed by luteolin and quercetin, whereas at pH 4 both flavonoids only formed complexes with the trivalent metal cations (i.e. Cr(III), Fe(III), and Al(III)). No clear preference for any of the complexation sites was observed for quercetin and luteolin. UV–Vis and RP-UHPLC-PDA-MS showed that, at pH 7.4, chelation of quercetin was followed by metal-mediated oxidation resulting in degradation of quercetin. On the contrary, luteolin complexes with metal cations were stable and no oxidative degradation of luteolin was observed. The oxidative degradation pathway of quercetin was investigated by incubation in H218O, which showed that the oxidation occurs via both oxygenation and hydroxylation mechanisms, the latter being the preferred pathway for the trivalent metal ions.Our results indicate that luteolin is a more suitable chelating agent of Al(III) and first-row transition metal cations due to its higher oxidative stability and its ability to form stable complexes in aqueous solutions at pH 7.4.

Triglyceride, fatty acid profile, antioxidant characteristics, vitamins, lipid oxidation and induction period of ice cream produced from cow and Buffalo Milk

AbstractIn this study, ice creams were produced from cow and buffalo milk using 15% sugar, 13% fat, 11% milk solids not fat, and 0.5% cremodan (TS 39.5%). Triglycerides from C26 to C36 were significantly higher in buffalo milk ice cream than cow milk ice cream. Milk type and storage both affected the fatty acid composition of ice cream samples. Concentrations of unsaturated fatty acids in cow and buffalo milk ice cream samples were 24.4% and 29.9%, respectively. Total antioxidant capacity of buffalo milk ice cream was 18% higher than cow milk ice cream. Concentrations of vitamin A and E were significantly higher in buffalo milk ice cream samples. Buffalo milk ice cream had lower peroxide value and higher oxidative stability than cow milk ice cream. Induction period of cow and buffalo milk ice cream was 8.55 h and 10.79 h with no difference in sensory properties of both types of ice creams.Practical applicationsBuffalo milk is widely used for the production of several value‐added dairy products and is the major source of milk in some Asian countries. However, due to limited research work, buffalo milk processing industry could not develop, and buffalo milk based dairy products are not available in markets of these countries. This research work can be helpful for the dairy industries to produce ice cream from buffalo milk at commercial level.