Quality of frozen stored flavoured olive oils

IF 3.6 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Italian Journal of Food Science Pub Date : 2022-01-27 DOI:10.15586/ijfs.v34i1.2161
Giacomo Squeo, G. Difonzo, A. Baiano, R. Silletti, A. Pasqualone, C. Summo, F. Caponio
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引用次数: 1

Abstract

The purpose of the current research was to study the effects of 6-month frozen storage on the quality parameters and the phenolic profiles of flavoured olive oils (FOO) produced by co-malaxation or infusion using basil, chilli, or chilli–garlic as flavouring ingredients. The results demonstrated that during frozen storage, FOOs underwent degradative processes that caused a progressive depletion of phenolic compounds and the rising of oxidative and hydrolytic markers. A clear interaction appeared between storage time, flavouring ingredient and flavouring technique. Infusion caused a greater quality loss than co-malaxation, and in basil flavoured oils the drawbacks of infusion were greater than in other flavoured oils. The impact of flavouring method on the phenolic profiles of oil became more evident at the end of the storage period. It was confirmed that oleocanthal is less affected by storage in freezing conditions than other secoiridoids.
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冷冻储存调味橄榄油的质量
本研究的目的是研究用罗勒、辣椒或辣椒蒜作为调味料,共发酵或灌注后,冷冻6个月对调味橄榄油(FOO)质量参数和酚类特征的影响。结果表明,在冷冻储存期间,fos经历了降解过程,导致酚类化合物逐渐耗尽,氧化和水解标记物上升。贮藏时间、调味原料和调味工艺之间存在明显的交互作用。灌注比共软化造成更大的质量损失,在罗勒香油中灌注的缺点比在其他香油中更大。调味方法对油中酚类成分的影响在贮藏后期更为明显。结果表明,与其他环烯醚萜类化合物相比,油橄榄醇在冷冻条件下贮藏的影响较小。
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来源期刊
Italian Journal of Food Science
Italian Journal of Food Science 工程技术-食品科技
CiteScore
4.20
自引率
0.00%
发文量
33
审稿时长
>36 weeks
期刊介绍: "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.
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