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Wellness Foods + Supplements 1/2022

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Wellness Foods & Supplements is the first European magazine devoted exclusively to health ingredients, nutraceutical foods and beverages. Questions about the trade magazine Wellness Foods & Supplements? Interested in subscribing or advertising? The board of editors at Wellness Foods & Supplements kindly remains at your disposal.

Antioxidants in baked

Antioxidants in baked goods It can be concluded that the use of tocopherols and its blends with other secondary natural antioxidants is a very effective method for protecting the fats and oils present in baking goods towards autoxidation and avoid rancidity in the final product. As it can be seen in Table 1, the addition of synergic antioxidants, such as the flavonoids present in green tea extract, ascorbyl palmitate, produced a significant increase in the stability of the oil, even higher than that produces by a tocopherol rich extract. A second experiment was performed on pretzel dough, using the RapidOxy method. The principle of this technique lies in the artificial acceleration of the oxidation process by increasing the temperature and oxygen pressure, which is in contact with the sample in a sealed chamber. This method allows us to measure the oxidation of solid products, such as this case. References 1. Amaia Arranz-Otaegui, Lara Gonzalez Carretero, Monica N. Ramsey, Dorian Q. Fuller, and Tobias Richter. “Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan” PNAS 2. Walker, C.E., and Eustace, W.D. “Wheat Processing” Encyclopedia of Food Grains, vol. 3, Elsevier Ltd., 2016, pp. 299–304 3. Murielle Maire, Barbara Rega, Marie-Elisabeth Cuvelier, Paola Soto, Pierre Giampaoli. "Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds”. Food Chemistry 141 (2013) 3510–3518 4. B. Nanditha, P. Prabhasankar. “Antioxidants in Bakery Products: A Review”. Critical Reviews in Food Science and Nutrition, 49:1–27 (2009) 5. S. S. Sahi, Campden BRI. “Applications of natural ingredients in baked goods” Natural Food Additives, Ingredients and Flavourings, 318-332 6. A. Sayago, M.I. Marín, R. Aparicio, y M.T. Morales. “Vitamina E y aceites vegetales” GRASAS Y ACEITES, 58 (1), ENERO-MARZO, 74-86, 2007 7. Bailey’s Industrial Oils and Fat Products: Sixth Edition, Six Volume Set. Chapter 12. Edited by Fereidon Shahidi (2005). John Wiley & Son, Inc For more information, please contact BTSA Tecnoalcalá Calle Arroba 4. 28805 Alcalá de Henares, Madrid, Spain 42 No. 1 April/May 2022

Oil and fats Photo © : AdobeStock/anaumenko Valuable fats Virgin coconut oil and MCT oil: effective energy suppliers The coconut is a real all-rounder: the nectar of its flowers yields valuable coconut sugar, whilst refreshing coconut water is obtained from green and unripe coconuts. Coconut milk is a prized vegan and lactose-free milk substitute and the fatty flesh of the coconut is used to make many pro ducts besides milk, such as high-quality virgin coconut oil and special MCT oil. These oils are particularly valuable for their medium-chain fatty acids, since this makes them important suppliers of energy. Import Promotion Desk (IPD) supports Sri Lankan producers of virgin coconut oil and MCT oil and accompanies them to the European market. Special fatty acids Once the coconut is cracked, the inside comes to light. If the coconut is ripe this consists mainly of fruit flesh, with very little coconut water left. The white flesh tastes sweet and slightly nutty. It contains a mix of minerals, such as potassium, sodium, iron and magnesium, plenty of fibre and few carbohydrates. Also, the wide variety of vitamins in the flesh, including vitamin C, B1, B2, B3, B4, B5, B6 and E should be highlighted. In addition, coconut flesh is high in fat and calories: it has a fat content of 36.5 grams per 100 grams. It contains mainly saturated fatty acids, that means medium-chain triglycerides (MCT). These fatty acids of medium-chain length, i. e. of six to twelve carbon atoms, can be split up and digested more easily than the usual dietary fats with long-chain fatty acids. Therefore, the body can convert them into energy more quickly, making them very effective energy suppliers. Example: lauric acid One of these medium-chain fatty acids is lauric acid. It was named after “Laurus nobilis“, the Latin name for laurel, and the oil of the laurel consists largely of lauric acid. Cold-pressed coconut oil is also known for its high level of lauric acid, which is said to have an antiviral and antibacterial effect, protect against infections and be good No. 1 April/May 2022 43

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