Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts
Phenolic extracts of coconut oil meal (CME) and sesame oil meal (SME) were compared with synthetic antioxidants for the potential of improving shelf life of vanilla cake. CME maintained hexanal (product of chemical spoilage) levels below 0.3 mg/kg in cake up to 14 days. BHT- and SME-added cakes main...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/1263629 |
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| _version_ | 1832555487802949632 |
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| author | Chathuri M. Senanayake C. Harshani Algama Ruwani L. Wimalasekara W. N. M. T. D. N. Weerakoon Nimanthi Jayathilaka Kapila N. Seneviratne |
| author_facet | Chathuri M. Senanayake C. Harshani Algama Ruwani L. Wimalasekara W. N. M. T. D. N. Weerakoon Nimanthi Jayathilaka Kapila N. Seneviratne |
| author_sort | Chathuri M. Senanayake |
| collection | DOAJ |
| description | Phenolic extracts of coconut oil meal (CME) and sesame oil meal (SME) were compared with synthetic antioxidants for the potential of improving shelf life of vanilla cake. CME maintained hexanal (product of chemical spoilage) levels below 0.3 mg/kg in cake up to 14 days. BHT- and SME-added cakes maintained hexanal levels below 2 mg/kg, while control cake with no added antioxidants exceeded this level by day 14. Both CME and SME extended the microbial shelf life up to 13 days, while control and BHT-added cake exceeded the maximum allowed colony count by day 7 and day 11, respectively. The results indicate that the onset of microbial spoilage of vanilla cake is faster than the chemical spoilage, and addition of CME and SME extends both microbiological and chemical stability of cakes beyond day 7 during storage. Over 90% of the antioxidant activity of CME and SME retained after heating at 180°C for 2 h. CME and SME are ideal thermally stable natural alternatives for synthetic antioxidants in vanilla cake. |
| format | Article |
| id | doaj-art-b20be4a225174ce1ab009e43c7430f7b |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-b20be4a225174ce1ab009e43c7430f7b2025-02-03T05:48:06ZengWileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/12636291263629Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic ExtractsChathuri M. Senanayake0C. Harshani Algama1Ruwani L. Wimalasekara2W. N. M. T. D. N. Weerakoon3Nimanthi Jayathilaka4Kapila N. Seneviratne5Department of Chemistry, Faculty of Science, University of Kelaniya, Kelaniya, Sri LankaDepartment of Chemistry, Faculty of Science, University of Kelaniya, Kelaniya, Sri LankaDepartment of Chemistry, Faculty of Science, University of Kelaniya, Kelaniya, Sri LankaDepartment of Chemistry, Faculty of Science, University of Kelaniya, Kelaniya, Sri LankaDepartment of Chemistry, Faculty of Science, University of Kelaniya, Kelaniya, Sri LankaDepartment of Chemistry, Faculty of Science, University of Kelaniya, Kelaniya, Sri LankaPhenolic extracts of coconut oil meal (CME) and sesame oil meal (SME) were compared with synthetic antioxidants for the potential of improving shelf life of vanilla cake. CME maintained hexanal (product of chemical spoilage) levels below 0.3 mg/kg in cake up to 14 days. BHT- and SME-added cakes maintained hexanal levels below 2 mg/kg, while control cake with no added antioxidants exceeded this level by day 14. Both CME and SME extended the microbial shelf life up to 13 days, while control and BHT-added cake exceeded the maximum allowed colony count by day 7 and day 11, respectively. The results indicate that the onset of microbial spoilage of vanilla cake is faster than the chemical spoilage, and addition of CME and SME extends both microbiological and chemical stability of cakes beyond day 7 during storage. Over 90% of the antioxidant activity of CME and SME retained after heating at 180°C for 2 h. CME and SME are ideal thermally stable natural alternatives for synthetic antioxidants in vanilla cake.http://dx.doi.org/10.1155/2019/1263629 |
| spellingShingle | Chathuri M. Senanayake C. Harshani Algama Ruwani L. Wimalasekara W. N. M. T. D. N. Weerakoon Nimanthi Jayathilaka Kapila N. Seneviratne Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts Journal of Food Quality |
| title | Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts |
| title_full | Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts |
| title_fullStr | Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts |
| title_full_unstemmed | Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts |
| title_short | Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts |
| title_sort | improvement of oxidative stability and microbial shelf life of vanilla cake by coconut oil meal and sesame oil meal phenolic extracts |
| url | http://dx.doi.org/10.1155/2019/1263629 |
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