Increasing the Oxidative Stability of the Wafer Lipid Fraction with Fruit Extract during Storage
Confectionary products are increasingly popular among consumers. However, since they usually have a long shelf life (about 12 months), their oxidative stability during long-term storage becomes a significant issue. Thus, the aim of this study was to investigate the effect of addition of commercially...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-12-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/13/1/103 |
| _version_ | 1827761202720145408 |
|---|---|
| author | Liliana Bełkowska Małgorzata Muzolf-Panek Mahbuba Islam Jolanta Tomaszewska-Gras |
| author_facet | Liliana Bełkowska Małgorzata Muzolf-Panek Mahbuba Islam Jolanta Tomaszewska-Gras |
| author_sort | Liliana Bełkowska |
| collection | DOAJ |
| description | Confectionary products are increasingly popular among consumers. However, since they usually have a long shelf life (about 12 months), their oxidative stability during long-term storage becomes a significant issue. Thus, the aim of this study was to investigate the effect of addition of commercially available fruit extract on the oxidative stability of lipid fraction, extracted from wafers sheets stored 13 months at 18 °C. For this purpose, the oxidation induction times (OIT) were determined by using isothermal differential scanning calorimetry (DSC). Conjugated diene content (CD) and 2,2-diphenyl-1-pikrylhydrazyl (DPPH) antioxidant activity were also monitored. All results obtained showed that the fruit extract addition slowed down effectively the peroxidation process of lipid fraction of wafer sheets. The rate of OIT and CD changes during the first six months of storage were about two times lower for the sample with the extract (LWE) than for the control (LWS). The DPPH antioxidant activity of LWE was higher than for the LWS sample until the 8th month of storage. It was stated that fruit extract effectively enhanced the oxidative stability of lipid fraction of wafers up until the 10th month of storage. After this period, CD values increased significantly for LWS and LWE samples, while at the same time there were no significant differences in OIT and DPPH values between both samples (<i>p</i> > 0.05). |
| first_indexed | 2024-03-11T10:09:13Z |
| format | Article |
| id | doaj.art-ba1add9887f84c6dae01f8d27e05187d |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T10:09:13Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-ba1add9887f84c6dae01f8d27e05187d2023-11-16T14:50:42ZengMDPI AGApplied Sciences2076-34172022-12-0113110310.3390/app13010103Increasing the Oxidative Stability of the Wafer Lipid Fraction with Fruit Extract during StorageLiliana Bełkowska0Małgorzata Muzolf-Panek1Mahbuba Islam2Jolanta Tomaszewska-Gras3Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, PolandDepartment of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, PolandDepartment of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, PolandDepartment of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, PolandConfectionary products are increasingly popular among consumers. However, since they usually have a long shelf life (about 12 months), their oxidative stability during long-term storage becomes a significant issue. Thus, the aim of this study was to investigate the effect of addition of commercially available fruit extract on the oxidative stability of lipid fraction, extracted from wafers sheets stored 13 months at 18 °C. For this purpose, the oxidation induction times (OIT) were determined by using isothermal differential scanning calorimetry (DSC). Conjugated diene content (CD) and 2,2-diphenyl-1-pikrylhydrazyl (DPPH) antioxidant activity were also monitored. All results obtained showed that the fruit extract addition slowed down effectively the peroxidation process of lipid fraction of wafer sheets. The rate of OIT and CD changes during the first six months of storage were about two times lower for the sample with the extract (LWE) than for the control (LWS). The DPPH antioxidant activity of LWE was higher than for the LWS sample until the 8th month of storage. It was stated that fruit extract effectively enhanced the oxidative stability of lipid fraction of wafers up until the 10th month of storage. After this period, CD values increased significantly for LWS and LWE samples, while at the same time there were no significant differences in OIT and DPPH values between both samples (<i>p</i> > 0.05).https://www.mdpi.com/2076-3417/13/1/103lipids peroxidationoxidation induction time OITdifferential scanning calorimetry DSCDPPHconjugated dienes |
| spellingShingle | Liliana Bełkowska Małgorzata Muzolf-Panek Mahbuba Islam Jolanta Tomaszewska-Gras Increasing the Oxidative Stability of the Wafer Lipid Fraction with Fruit Extract during Storage Applied Sciences lipids peroxidation oxidation induction time OIT differential scanning calorimetry DSC DPPH conjugated dienes |
| title | Increasing the Oxidative Stability of the Wafer Lipid Fraction with Fruit Extract during Storage |
| title_full | Increasing the Oxidative Stability of the Wafer Lipid Fraction with Fruit Extract during Storage |
| title_fullStr | Increasing the Oxidative Stability of the Wafer Lipid Fraction with Fruit Extract during Storage |
| title_full_unstemmed | Increasing the Oxidative Stability of the Wafer Lipid Fraction with Fruit Extract during Storage |
| title_short | Increasing the Oxidative Stability of the Wafer Lipid Fraction with Fruit Extract during Storage |
| title_sort | increasing the oxidative stability of the wafer lipid fraction with fruit extract during storage |
| topic | lipids peroxidation oxidation induction time OIT differential scanning calorimetry DSC DPPH conjugated dienes |
| url | https://www.mdpi.com/2076-3417/13/1/103 |
| work_keys_str_mv | AT lilianabełkowska increasingtheoxidativestabilityofthewaferlipidfractionwithfruitextractduringstorage AT małgorzatamuzolfpanek increasingtheoxidativestabilityofthewaferlipidfractionwithfruitextractduringstorage AT mahbubaislam increasingtheoxidativestabilityofthewaferlipidfractionwithfruitextractduringstorage AT jolantatomaszewskagras increasingtheoxidativestabilityofthewaferlipidfractionwithfruitextractduringstorage |