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Effect of Natural Additives on the Fatty Acid Signatures of Green Mussel Perna viridis L. in a Time-Dependent Accelerated Shelf Life Study

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Relation http://eprints.cmfri.org.in/10792/
http://onlinelibrary.wiley.com/doi/10.1111/jfq.12116/abstract
 
Title Effect of Natural Additives on the Fatty Acid Signatures of Green Mussel Perna viridis L. in a Time-Dependent Accelerated Shelf Life Study
 
Creator Chakraborty, Kajal
Chakkalakal, Selsa Jose
Joseph, Deepu
 
Subject Bioactive compounds
Biochemistry
 
Description The present study identified the freeze-dried concentrate of green mussel to possess valuable nutritional properties with respect to long-chain polyunsaturated fatty acids. The freeze-dried concentrate (C0) was stabilized with different ratios of naturally derived antioxidative oleoresins of Rosmarinus officinalis and Curcuma longa along with trace amounts of other natural additives to obtain four combinations (C1, C2, C3 and C4) and was subjected to accelerated shelf storage for 90 days (d90) to understand their role in retaining the desired nutritional composition. A threshold level of oleoresins of C. longa : R. officinalis (0.8:0.4%) was sufficient for optimum antioxidant activity, and further addition of endogenous antioxidants did have negative impacts on stability of the polyunsaturated fatty acid compositions of the green mussel concentrate. The combinations C2 and C4 effectively arrested the isomeric conversion of cis polyunsaturated fatty acids to their trans conformers at d0 and d90 than recorded in C0.
 
Date 2014
 
Type Article
PeerReviewed
 
Format text
 
Language en
 
Identifier http://eprints.cmfri.org.in/10792/1/Journal%20of%20Food%20Quality_37_2014_Kajal%20Chakraborty.pdf
Chakraborty, Kajal and Chakkalakal, Selsa Jose and Joseph, Deepu (2014) Effect of Natural Additives on the Fatty Acid Signatures of Green Mussel Perna viridis L. in a Time-Dependent Accelerated Shelf Life Study. Journal of Food Quality, 37 (6). pp. 415-428.