EFFECT OF ANTIOXIDANTS AND PACKING CONDITIONS ON STORAGE STABILITY OF CEREAL BAR FORTIFIED WITH HYDROLYZED COLLAGEN FROM SEABASS SKIN

Main Article Content

S. BENJAKUL
S. PISUCHPEN
N. O'BRIEN
S. KARNJANAPRATUM

Keywords

hydrolyzed collagen, cereal bar, antioxidants, packing condition, physicochemical parameters

Abstract

Effect of antioxidants (green tea powder (GT) and citric acid (CA)) and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen (HC) from seabass skin was studied up to 6 months of storage at 25°C in dark. Up to 3 months of storage, the addition of antioxidants impeded lipid oxidation, especially those cereal bars packed in polypropylene with normal heat seal (PP). Changes in moisture content, water activity, color, texture, PV, TBARS and formation of volatiles were effectively retarded when samples were packed under N2 gas in laminated polyethylene/aluminium foil bag (LF) for 6 months of storage.

Abstract 302 | pdf Downloads 285

References

Andres A., Cava R., Ventanas J., Muriel E. and Ruiz J. 2004. Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions. Food Chem. 84:375-381.

AOAC. 2002. Official Methods of Analysis (16th ed.). Association of Official Analytical Chemists, Washington, DC.

Bakkalbasi E., Yilmaz Ö. M., Javidipour I. and Artik N. 2012. Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts. LWT -Food Sci.Technol.46:203-209.

Baptista J.A.B. and Carvalho R.C.B. 2004. Indirect determination of Amadori compounds in milk-based products by HPLC/ELSD/UV as an index of protein deterioration’, Food Res Int, 37:739-747.

Becker E.M., Madsen L.S. and Skibsted L.H. 2009. Storage stability of cappuccino powder. Milchwissenschaft-Milk Sci. Int. 64:413-417.

Benjakul S., Karnjanapratum S. and Visessanguan W. 2017. Production and characterization of odorless antioxidative hydrolyzed collagen from seabass (Lates calcarifer) skin without descaling. Waste Biomass Valor. 9:549-559.

Chuaychan S., Benjakul S. and Sae-Leaw T. 2016. Gelatin hydrolysate powder from the scales of spotted golden goatfish: Effect of drying conditions and juice fortification. Drying Technol. 35:1195-1203.

Dean M., Shepherd R., Arvola A., Vassallo M., Winkelmann M., Claupein E., Lähteenmäki L., Raats M. M. and Saba A. 2007. Consumer perceptions of healthy cereal products and production methods. J. Cereal Sci.46, 188-196.

El-Magoli S.B., Karel M. and Yonga S. 1982. Acceleration of lipid oxidation by volatile products of hydroperoxide decomposition. J. Food Biochem. 3:111-124.

Food and Drug Administration. 2013. FDA Circular No. 2013-010, revised guidelines or the assessment of microbiological quality of processed foods. Republic of The Philippines, Muntinlupa.

Freitas D.G.C. and Moretti R.H. 2005. Caracterização e avaliação sensorial de barra de cereais funcional de alto teor protéico evitamínico. Ciênc. Tecnol. Aliment. 26:318-324.

Gómez-Guillén M.C., Giménez B., López-Caballero M.E. and Montero M.P. 2011. Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocolloid. 25:1813-1827.

Karnjanapratum S. and Benjakul S. 2015a. Characteristics and antioxidative activity of gelatin hydrolysates from unicorn leatherjacket skin as affected by autolysis-assisted process. J. Food Process. Preserv. 39:915-926.

Karnjanapratum S. and Benjakul S. 2015b. Cryoprotective and antioxidative effects of gelatin hydrolysate from unicorn leatherjacket skin. Int. J. Refrig. 49:69-78.

Larsen H., Kohler A. and Magnus E.M. 2000. Ambient oxygen ingress rate method-an alternative method to Ox-Tran for measuring oxygen transmission rate of whole packages. Packag. Technol. Sci. 13:233-241.

Lee J., Chambers D.H., Chambers IV E., Adhikari K. and Yoon Y. 2013. Volatile aroma compounds in various brewed green teas. Molecules 18:10024-10041.

Lorenzo J.M. and Munekata P.E.S. 2016. Phenolic compounds of green tea: Health benefits and technological application in food. Asian Pac. J. Trop. Biomed. 6:709-719.

Meilgaard M.C., Carr B.T. and Civille G.V. 2006. Sensory evaluation techniques. CRC Press, Florida.

Mohamed El Hadi M.A., Zhang F.J., Wu F.F., Zhou C.H. and Tao J. 2013. Advances in fruit aroma volatile research. Molecules 18:8200-8229.

Nilsuwan K., Benjakul S. and Prodpran T. 2016. Quality changes of shrimp cracker covered with fish gelatin film without and with palm oil incorporated during storage. Int. Aquat. Res. 8:227-238

Rostamzad H., Shabanpour B., Kashaninejad M. and Shabani A. 2011. Antioxidative activity of citric and ascorbic acids and their preventive effect on lipid oxidation in frozen Persian sturgeon fillets. Lat. Am. Appl. Res. 41:135-140.

Rustad T., Storro I. and Slizyte R. 2011. Possibilities for the utilisation of marine by-products. Int. J. Food Sci. Technol. 46:201-2014.

Sae-Leaw T., O'Callaghan Y.C., Benjakul S. and O'Brien N.M. 2016. Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes. J. Food Sci. Technol. 53:197-208.

Senhofa S., Straumite E., Sabovices M., Klava D., Galoburda R. and Rakcejeva T. 2015. The effect of packaging type on quality of cereal muesli during storage. Agron. Res. 13:1064-1073.

Shiku Y., Hamaguchi P. Y., Benjakul S., Visessanguan W. and Tanaka M. 2004. Effect of surimi quality on properties of edible films based on Alaska pollack. Food Chem. 86:493-499.

Steel R.G.D. and Torrie J.H. 1980. Principles and procedures of statistics: A biometrical approach (2nd ed.). McGraw-Hill, New York.

Takeungwongtrakul S., Benjakul S. and Aran H. 2015. Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil. Ital. J. Food Sci. 27:476-486.

Takeungwongtrakul S. and Benjakul S. 2017. Biscuits fortified with micro-encapsulated shrimp oil: characteristics and storage stability. J. Food Sci. Technol. DOI: doi.org/10.1007/s13197-017-2545-4.

Talens P., Pérez-Masía R., Fabra M.J., Vargas M., Chiralt A. 2012. Application of edible coatings to partially dehydrated pineapple for use in fruit-cereal products. J. Food Eng. 112:86-93.

Thiansilakul Y., Benjakul S. and Shahidi F. 2007. Antioxidative activity of protein hydrolysate from round scad muscle using alcalase and flavourzyme. J. Food Biochem. 31:266-287.

Vicentini A., Liberatore L. and Mastrocola D. 2016. Functional foods: Trends and development of the global market. Ital. J. Food Sci. 28:338-351.

Yarnpakdee S., Benjakul S., Nalinanon S. and Kristinsson H.G. 2012. Lipid oxidation and fishy odor development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants. Food Chem. 132:1781-1788.

Zhuang Y., Hou H., Zhao X., Zhang Z. and Li B. 2009. Effects of collagen and collagen hydrolysate from jellyfish (Rhopilema esculentum) on mice skin photo aging induced by UV irradiation. J. Food Sci.74:183-188.