Effect of Moringa oleifera leaf powder on drying kinetics, physico‐chemical properties, ferric reducing antioxidant power, α‐tocopherol, β‐carotene, and lipid oxidation of dry pork sausages during processing and storage - Archive ouverte HAL Access content directly
Journal Articles Journal of Food Processing and Preservation Year : 2019

Effect of Moringa oleifera leaf powder on drying kinetics, physico‐chemical properties, ferric reducing antioxidant power, α‐tocopherol, β‐carotene, and lipid oxidation of dry pork sausages during processing and storage

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Abstract

The potential of Moringa oleifera leaf powder (MLP) to limit lipid oxidation in nitrite- free unfermented dry pork sausages (droëwors) was investigated. Total phenolic compounds, α-tocopherol and β-carotene content of MLP was quantified. Droëwors with no additives, 0.75 g/100 g MLP or 15 mg/kg vitamin E (VE) oil were processed and sampled after drying (3 days) and during 56 days of storage. Thiobarbituric acid reactive substances (TBARS) of droëwors made with MLP were lower until day 10. The effects of 0, 0.5, 1, and 2 g/100 g MLP on TBARS, ferric reducing antioxidant power (FRAP) and the α-tocopherol, γ-tocopherol, and β-carotene content of droë- wors were assessed during drying and 7 days of storage. MLP inclusion significantly increased FRAP, α-tocopherol, and β-carotene content. From the end of drying, TBARS of droëwors formulated with MLP were significantly lower compared to droë- wors formulated without MLP. Increasing the MLP inclusion level had no significant effect on TBARS.
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Dates and versions

hal-03886236 , version 1 (06-12-2022)

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Felicitas Mukumbo, Adriana Descalzo, Antoine Collignan, Louwrens Hoffman, Adrien Servent, et al.. Effect of Moringa oleifera leaf powder on drying kinetics, physico‐chemical properties, ferric reducing antioxidant power, α‐tocopherol, β‐carotene, and lipid oxidation of dry pork sausages during processing and storage. Journal of Food Processing and Preservation, 2019, 44 (1), ⟨10.1111/jfpp.14300⟩. ⟨hal-03886236⟩
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