Article
Food Science & Technology
Adriana Juan-Polo, Ana Beltran Sanahuja, Maria Monedero Prieto, Carmen Sanchez Reig, Arantzazu Valdes Garcia, Salvador E. Maestre Perez
Summary: The shelf life of peanuts is determined by their susceptibility to lipid oxidation. This study aimed to accelerate the oxidation process using UV radiation. Results showed that after 3 days of UV irradiation, the oxidation process had just started as indicated by the tocopherol content. Furthermore, the aldehydes content increased significantly after 3 and 7 days of UV irradiation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Paola Conte, Simone Pulina, Alessandra Del Caro, Costantino Fadda, Pietro Paolo Urgeghe, Alessandra De Bruno, Graziana Difonzo, Francesco Caponio, Rosa Romeo, Antonio Piga
Summary: This study found that incorporating phenolic-rich extracts from olive leaves and olive mill wastewater into conventional gluten-free formulations can develop nutritious and healthy breadsticks with extended shelf-life. The fortified breadsticks had higher moisture, lower hardness, and better color, as well as increased bio-accessibility and antioxidant activity of polyphenols. Additionally, a significant shelf-life extension was observed in all fortified breadsticks, showing potential for use in the food industry.
Article
Food Science & Technology
Antonella De Leonardis, Vincenzo Macciola, Ayesha Iftikhar, Francesco Lopez
Summary: This study developed a healthier and tastier mayonnaise by using unconventional ingredients such as olive leaf vinegar, soybean/high oleic sunflower oil blend, and soymilk. Olive leaf vinegar, a rich source of bioactive substances, especially polyphenols, can enhance the value of olive oil by-products. The sensory evaluation and oxidative stability of the mayonnaise were improved with the incorporation of olive leaf vinegar.
Article
Biochemistry & Molecular Biology
Sara Barbieri, Dario Mercatante, Stefania Balzan, Sonia Esposto, Vladimiro Cardenia, Maurizio Servili, Enrico Novelli, Agnese Taticchi, Maria Teresa Rodriguez-Estrada
Summary: The study evaluated the effect of a phenol-rich extract from olive mill wastewaters on the stability and sensory quality of beef hamburgers. Results showed that the extract effectively reduced lipid oxidation and cholesterol oxidation products during storage, while also positively impacting the red color intensity and reducing browning.
Article
Food Science & Technology
Anna Diez-Betriu, Agusti Romero, Antonia Ninot, Alba Tres, Stefania Vichi, Francesc Guardiola
Summary: This study found that storage at -20 degrees Celsius can effectively maintain the quality of PEVOO, especially their sensory profile. The freezing method has a certain impact on the quality and sensory characteristics of the oil, and freezing at -20 degrees Celsius can better preserve the volatility and sensory profile of extra virgin olive oil. Thawed oil showed no significant differences compared to control oil during storage at room temperature.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Materials Science, Textiles
Meyrem Vehapi, Azime Yilmaz, Didem Ozcimen
Summary: Recent studies have focused on enhancing the antimicrobial activity of bioactive compounds in essential oils, with encapsulation in polymer nanoparticles showing promise. This study successfully fabricated oregano-olive oil-loaded nanoparticles, showcasing their potential as antimicrobial agents with strong antifungal and antioxidant properties for food preservation applications.
JOURNAL OF NATURAL FIBERS
(2021)
Article
Plant Sciences
Nuno Rodrigues, Antonio M. Peres, Paula Baptista, Jose Alberto Pereira
Summary: This study focused on centenarian olive trees in the Coa Valley region, establishing the descriptive sensory profile of their extracted olive oils and clustering the oils and trees into five groups based on similar intensities of perceived olfactory-gustatory attributes. This approach reduces the number of specimens needed for subsequent evaluation, offering a cost-effective and robust screening method.
Article
Engineering, Chemical
Maria Helena Cheu-Guedes, M. Dolores La Rubia, Sebastian Sanchez, Natividad Ramos, Rafael Pacheco
Summary: Flavoured oils are popular among consumers due to their various flavors and versatility, especially in cooking. Aromatizing oils aims to improve their sensory and nutritional properties and prolong their shelf life by adding antioxidant and antimicrobial agents. This research focuses on the influence of aromatic herbs and condiments on the physicochemical parameters of olive oils, such as quality, purity, oxidative stability, and microbiological analysis.
Article
Food Science & Technology
Annalisa Rotondi, Lucia Morrone, Gianpaolo Bertazza, Luisa Neri
Summary: The quality parameters and sensory properties of extra virgin olive oil are influenced by the duration of olive storage, with factors such as acidity, peroxide number, phenolic content, and sensory attributes all affected as storage time increases.
Article
Materials Science, Multidisciplinary
Bulent Basyigit, Melike Yucetepe, Asliye Karaaslan, Mehmet Karaaslan
Summary: The study focused on utilizing plant-based proteins as coating materials for microencapsulation, aiming to improve stability and functionality of food products; the presence of EVOO in the protein matrix was confirmed through various analytical methods; the results support the potential use of fruit proteins as coating materials for commercial production in microencapsulation applications.
MATERIALS TODAY COMMUNICATIONS
(2021)
Article
Biochemistry & Molecular Biology
Alfonso M. Vidal, Manuel Moya, Sonia Alcala, Inmaculada Romero, Francisco Espinola
Summary: In this study, refined olive oils were enriched with phenolic extracts from olive leaves and exhausted olive pomace using probe-type ultrasonication and lecithin as the emulsifier. The addition of these natural antioxidants increased the oxidative stability of the oils and also enhanced the value of olive-derived biomasses.
Article
Chemistry, Multidisciplinary
Ying Liu, Kunlun Liu, Yan Zhao
Summary: This study evaluated the influence of storage temperature and time on the protein composition and molecular structure of peanuts. The results showed that storage conditions had minimal impact on the basic subunits and disulfide contents of peanut protein, but the -SH contents decreased significantly in most cases. Storage temperature and time also affected the protein particle size, graininess, as well as the microscopic morphology and spatial distribution of proteins and lipids.
Article
Chemistry, Applied
Sonia Esposto, Agnese Taticchi, Maurizio Servili, Stefania Urbani, Beatrice Sordini, Gianluca Veneziani, Luigi Daidone, Roberto Selvaggini
Summary: The study showed that multi-layer packaging provided superior protection for extra virgin olive oil storage, maintaining quality and antioxidants better than green glass or ultraviolet grade absorbing glass packaging. Multi-layer packaging had a significant impact on the resistance to oxidation of olive oil.
Article
Agriculture, Multidisciplinary
M. S. Al Rawashdeh, M. A. AL-Hijazeen, G. J. AL-Rabadi
Summary: This study evaluated the effects of Origanum syriacum L. and Teucrium polium L., alone and in combination, on the quality and stability of raw broiler meat. The results showed that the combination treatment (CM) and individual oregano treatment (ORE) had significant effects in decreasing TBARS values, anti-carbonyl effect, and maintaining color values. CM and ORE treatments also had better preservative effects, retarding the development of off-odor and rancidity.
JOURNAL OF ANIMAL AND PLANT SCIENCES-JAPS
(2022)
Article
Chemistry, Applied
Steven P. C. Groot, Marie-Jose Van Litsenburg, Jan Kodde, Robert D. Hall, Ric C. H. de Vos, Roland Mumm
Summary: Research shows that peanuts are prone to lipid oxidation at low water activity levels during storage, while increased levels of FFAs and fungal growth occur at higher water activity levels. Storing peanuts under nitrogen gas can effectively reduce these quality issues.
Article
Agricultural Engineering
Claudia M. Asensio, Nelson R. Grosso, H. Rodolfo Juliani
INDUSTRIAL CROPS AND PRODUCTS
(2015)
Article
Agricultural Engineering
Ruben H. Olmedo, Claudia M. Asensio, Nelson R. Grosso
INDUSTRIAL CROPS AND PRODUCTS
(2015)
Article
Food Science & Technology
Claudia M. Asensio, Nelson R. Grosso, H. Rodolfo Juliani
LWT-FOOD SCIENCE AND TECHNOLOGY
(2015)
Article
Agricultural Engineering
Boris X. Camiletti, Claudia M. Asensio, Laura C. Gadban, Maria de la Paz Gimenez Pecci, Martha Y. Conies, Enrique I. Lucini
INDUSTRIAL CROPS AND PRODUCTS
(2016)
Article
Food Science & Technology
Antonella L. Grosso, Claudia M. Asensio, Nelson R. Grosso, Valeria Nepote
JOURNAL OF FOOD SCIENCE
(2017)
Article
Food Science & Technology
Claudia M. Asensio, Alejandro J. Paredes, Maria P. Martin, Daniel A. Allemandi, Valeria Nepote, Nelson R. Grosso
JOURNAL OF FOOD SCIENCE
(2017)
Article
Food Science & Technology
Maria Paula Martin, Claudia Mariana Asensio, Valeria Nepote, Nelson Ruben Grosso
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2018)
Article
Plant Sciences
Boris X. Camiletti, Juan Moral, Claudia M. Asensio, Ada Karina Torrico, Enrique I. Lucini, Maria de la Paz Gimenez-Pecci, Themis J. Michailides
Article
Food Science & Technology
Claudia M. Asensio, Patricia R. Quiroga, Qingrong Huang, Valeria Nepote, Nelson R. Grosso
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Chemistry, Applied
A. L. Grosso, C. M. Asensio, V Nepote, N. R. Grosso
Article
Chemistry, Applied
Antonella L. Grosso, Claudia M. Asensio, Valeria Nepote, Nelson R. Grosso
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2018)
Article
Plant Sciences
M. C. Prieto, M. Lapaz, E. Lucini, M. J. Pianzzola, N. R. Grosso, C. M. Asensio
Article
Food Science & Technology
Antonella L. Grosso, Claudia M. Asensio, Nelson R. Grosso, Valeria Nepote
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Antonella L. Grosso, Cecilia Riveros, Claudia M. Asensio, Nelson R. Grosso, Valeria Nepote
JOURNAL OF FOOD SCIENCE
(2020)
Article
Nutrition & Dietetics
Claudia Mariana Asensio, Patricia Raquel Quiroga, Ammar Al-Gburi, Quingron Huang, Nelson Ruben Grosso
FRONTIERS IN NUTRITION
(2020)