Oxidative Stability of Avocado Snacks Formulated with Olive Extract as an Active Ingredient for Novel Food Production
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Título: | Oxidative Stability of Avocado Snacks Formulated with Olive Extract as an Active Ingredient for Novel Food Production |
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Autor/es: | Martínez, Carmen | Jiménez, Alfonso | Garrigós, María del Carmen | Valdés, Arantzazu |
Grupo/s de investigación o GITE: | Análisis de Alimentos, Química Culinaria y Nutrición (AAQCN) | Análisis de Polímeros y Nanomateriales |
Centro, Departamento o Servicio: | Universidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatología |
Palabras clave: | Avocado snacks | Olive extract | Oxidative stability | Antioxidant performance | Fatty acids | Hexanal | FTIR | Clean label |
Fecha de publicación: | 15-jun-2023 |
Editor: | MDPI |
Cita bibliográfica: | Martínez C, Jiménez A, Garrigós MC, Valdés A. Oxidative Stability of Avocado Snacks Formulated with Olive Extract as an Active Ingredient for Novel Food Production. Foods. 2023; 12(12):2382. https://doi.org/10.3390/foods12122382 |
Resumen: | Analysis of the oxidative stability of novel avocado chips with added natural extracts was carried out with the aim of reducing the chemical additive content in their formulation. Two different natural extracts were initially evaluated and characterized: one obtained from olive pomace (OE) and other from pomegranate seed waste. OE was selected due to its better antioxidant potential according to FRAP, ABTS, and DPPH assays as well as its higher total phenolic content. The formulations used were 0, 1.5 wt.%, and 3 wt.% of OE. A gradual disappearance of the band found around 3009 cm−1 and related to unsaturated fatty acids was observed in the control sample in contrast to formulations with added OE. The band observed near 3299 cm−1 widened and intensified with time due to the oxidation degree of samples, with this effect being higher in the control chips. The observed changes in fatty acid and hexanal content with storage time underlined the higher extent of oxidation in the control samples. This fact could suggest an antioxidant protectant action of OE in avocado chips during thermal treatment, which was attributed to the presence of phenolic compounds. The obtained chips incorporating OE represent a viable option for the development of a natural, healthy, and clean-label avocado snack at competitive cost and with low environmental impacts. |
URI: | http://hdl.handle.net/10045/135455 |
ISSN: | 2304-8158 |
DOI: | 10.3390/foods12122382 |
Idioma: | eng |
Tipo: | info:eu-repo/semantics/article |
Derechos: | © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
Revisión científica: | si |
Versión del editor: | https://doi.org/10.3390/foods12122382 |
Aparece en las colecciones: | INV - NANOBIOPOL - Artículos de Revistas INV - AAQCN - Artículos de Revistas |
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