Evaluation of the active ingredients of green walnut husks in prolonging the shelf life of table cream compared to artificial antioxidants

Al-Jobouri, Saif A.M.; Badawi, Sumaya K.

doi:10.58928/ku23.14416

	Evaluation of the active ingredients of green walnut husks in prolonging the shelf life of table cream compared to artificial antioxidants
Kirkuk University Journal for Agricultural Sciences (KUJAS)
Volume 14, Issue 4, December 2023, Pages 175-187 PDF (469.39 K)
Document Type: Research Paper
DOI: 10.58928/ku23.14416
Authors
Saif A.M. Al-Jobouri^* ; Sumaya k. Badawi
Department of Food Science, College of Agriculture and Forestry, University of Mosul, Iraq.
Abstract
The study was conducted in the laboratories of the Department of Food Sciences at the College of Agriculture and Forestry, University of Mosul - with the aim of using green walnut husk extracts to prolong the shelf life of table cream, with addition rates (zero, 100 ppm, 200 ppm) in addition to comparison with the industrial antioxidant BHT (Butylated hydroxytoluene). with an addition rate (100-200 ppm) and a comparison sample without addition. Refrigerated storage of cream at 5 ± 1°C for a storage period of (1, 7, 14) days. The results of extracts from green walnut husks to cream stored in cold storage at addition rates of 100 and 200 ppm improved the chemical properties of the cream as it reduced the peroxide number and acidity number. This effect increased with the increase in the added concentration compared to the standard sample and the sample to which BHT was added. Adding green walnut husk extracts in the proportions mentioned previously limited the activity of total microorganisms and lipolytic and proteolytic bacteria in the cream during the storage period compared with the samples to which BHT was added and the standard sample. The best sensory evaluation was obtained for samples to which green walnut husk extracts were added during refrigerated storage compared to the standard sample and the sample to which they were added.
Keywords
walnut husks; antioxidants; table cream; sensory evaluation; peroxide number

References
[1] Salinas-Moreno Y, García-Salinas C, Ramírez-Díaz JL and La Alemán-de Torre I (2017). Phenolic compounds in maize grains and its nixtamalized products. In: SotoHernández M,Palma-TenangoM, GarciaMateos MDR, editors. Importance and Applications. Phenolic Compounds— Natural Sources. IntechOpen; 2017. [2] Gharaati S, Moghadam M, Tangestaninejad S, Mirkhani V andMohammadpoor-Baltork I (2012). Highly efficient and selective trimethylsilylation of alcohols and phenols with hexamethyldisilazane catalyzed bypolystyrene-bound tin(IV) porphyrin. Polyhedron. 35(1):87-95. [3] Tomer, V.; Kumar, A.; Gupta, K.; Shukla, S. and Rafiq, S. (2020). (Walnut) 10. In Antioxidants in Vegetables and Nuts—Properties and Health Benefits; Nayik, G.A., Gull, A., Eds.; Springer Nature, Singapore Pte Ltd.: Singapore, 2020; pp. 385–422. [4] Iordanescu, O.A.; Radulov, I.P.; Buhan, I.; Cocan, I.; Berbecea, A.A.; Popescu, I.; Posta, D.S.; Camen, D and Lalescu, D (2021). Physical, Nutritional, and Functional Properties of Walnuts Genotypes (Juglans regia L.) from Romania. Agronomy, 11, 1092. [CrossRef]. [5] La Torre, C.; Caputo, P.; Plastina, P.; Cione, E. and Fazio, A. (2021). Green Husk of Walnuts (Juglans regia L.) from Southern Italy as a Valuable Source for the Recovery of Glucans and Pectins. Fermentation 2021, 7, 305. [CrossRef]. [6] Kithi Laurine; Lengyel-KónyaÉva; Berki Mária and Bujdosó Géza (2023). Role of the Green Husks of Persian Walnut (Juglans regia L.) -A Review. Horticulturae 2023, 9, 782. https://doi.org/10.3390/horticulturae9070782. [7] Fadhi K. A.; Suryati T.; and Jayanegara (2023). Comparison Between Natural and Synthetic Antioxidants in Beef Products: A MetaAnalysis. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan. Vol. 11 No. 1 Januari, Hlm: 19-26 [8] Deosarkar S.S., Khedkar C.D., Kalyankar S.D. and Sarode A.R. (2016). Cream: Types of Cream. In: Caballero, B., Finglas, P., and Toldrá, F. (eds.) The Encyclopedia of Food and Health vol. 2, pp. 331-337. Oxford: Academic Press [9] Ardekani , M. R; M. Khanavi ; M. Hajimahmoodi.M. Jahangiri and A. Hadjiakhoondi (2010) . Comparison of Antioxidant Activity and Total Phenol Contents of some Date Seed Varieties from Iran. Iranian. J. Pharm. Res. 9 (2): 141-146. [10] AOAC. (2005). Official Methods of Analysis of the Association of official Analytical chemistry, 18^th ed. Washington –DC-. [11] Tarassuk, N. P., and E. N. l~ra~aket. 1957. The specificity of milk lipase. IV. Partitioa of the] ipase system in milk. J. Dairy Sci., 40: 418. [12] American Public Health Association (APHA). (2005). Compendium methods for microbiological examination of foods. 2nd (ed.), Washington D.C. [13] Nelson, J.A. & Trout, G.M. (1964) Judging Dairy Products, 4th edn. Olsen Publishing Co., Milwaukee, WI. [14] Abeyrathne, E.D.N.S.; Nam, K.; and Ahn, D.U. (2021). Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems. Antioxidants, 10, 1587. [CrossRef] [PubMed]. [15] Aryee, A.N.A., Akanbi, T.O., Nwachukwu, I.D. & Gunathilake, T. (2022). Perspectives on preserving lipid quality and strategies for value enhancement. Curr. Opin. Food Sci., 44, 100802. [16] Wu, H.; Richards, M.P. and Undeland, I (2022). Lipid oxidation and antioxidant delivery systems in muscle food. Compr. Rev. Food Sci. Food Saf. 2022, 21, 1275–1299. [CrossRef] [PubMed] [17] Aryee, A.N.A.; Akanbi, T.O.; Nwachukwu, I.D. and Gunathilake, T (2022). Perspectives on preserving lipid quality and strategies for value enhancement. Curr. Opin. Food Sci. 44, 100802. [CrossRef] [18] Habibie, A., Yazdani, N., Saba, M. K., and Vahdati, K. (2019). Ascorbic acid incorporated with walnut green husk extract for preserving the postharvest quality of cold storage fresh walnut kernels. Scientia Horticulturae, 245, 193–199. [19] Dehghani Sara, Nouri Marjan and Baghi Mehdi (2019). The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup. Journal of Food and Bioprocess Engineering. Received 24 December 2018; Received 28 February 2019; Accepted 1 March 2019. [20] Galanakis, C. M. (2018). Polyphenol properties, recovery, and applications, Woodhead Publishing an imprint of Elsevier. [21] Salejda, A. M., Janiewicz, U., Korzeniowska, M., Kolniak-Ostek, J., & Krasnowska, G. (2016). Effect of walnut green husk addition on some quality properties of cooked sausages. LWT-Food Science and Technology, 65: 751-757. [22] Han Qiqi; Xinpeng Yan, Runguang Zhang, Guoliang Wang and Youlin Zhang (2021). Juglone Inactivates Pseudomonas aeruginosa through Cell Membrane Damage, Biofilm Blockage, and Inhibition of Gene Expression Molecules. 2021 Oct; 26(19): 5854 Published online 2021 Sep 27. [23] Cheraghali Fatemeh SaeedehShojaee-aliabadi, Seyede Marzieh Hosseini, Leila Mirmoghtadaie, Amir Mohammad Mortazavian, Kiandokht Ghanati1, Abdol-SamadAbedi and Masumeh Moslem (2018). Characterization of Microcapsule Containing Walnut (Juglans regia L.) Green Husk Extract as Preventive Antioxidant and Antimicrobial Agent. © 2018 International Journal of Preventive Medicine \| Published by Wolters Kluwer-Medknow on Thursday, November 15, 2018, IP: 2.87.57.255] [24] Cempírková R. and Mikulová M (2009). Incidence of psychrotrophic lipolytic bacteria in cow's raw milk. Original Paper Czech J. Anim. Sci., 54, (2): 65–73. [25] Clark, S., Michael, C., MaryAnne D., & Floyd, B. (2009). The Sensory Evaluation of Dairy Products. Library of Congress Control Number: 2008936131. # Springer ScienceþBusiness Media, LLC 2009.
Statistics Article View: 896 PDF Download: 254

Evaluation of the active ingredients of green walnut husks in prolonging the shelf life of table cream compared to artificial antioxidants

[22] Han Qiqi; Xinpeng Yan, Runguang Zhang, Guoliang Wang and Youlin Zhang (2021). Juglone Inactivates Pseudomonas aeruginosa through Cell Membrane Damage, Biofilm Blockage, and Inhibition of Gene Expression Molecules. 2021 Oct; 26(19): 5854 Published online 2021 Sep 27.