Effect of antioxidants and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen from seabass skin

S. Benjakul; Supachai  Pisuchpen; Nora O'Brien; S. Karanjanapratum

doi:10.14674/IJFS-1211

Effect of antioxidants and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen from seabass skin

S. Benjakul
, Supachai Pisuchpen
, Nora O'Brien
, S. Karanjanapratum

School of Food and Nutritional Sciences

Prince of Songkla University

Research output: Contribution to journal › Article › peer-review

Abstract

Effect of antioxidants (green tea powder (GT) and citric acid (CA)) and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen (HC) from seabass skin was studied up to 6 months of storage at 25°C in dark. Up to 3 months of storage, the addition of antioxidants impeded lipid oxidation, especially those cereal bars packed in polypropylene with normal heat seal (PP). Changes in moisture content, water activity, color, texture, PV, TBARS and formation of volatiles were effectively retarded when samples were packed under N 2 gas in laminated polyethylene/aluminium foil bag (LF) for 6 months of storage.

Original language	English (Ireland)
Pages (from-to)	347-366
Number of pages	20
Journal	Italian Journal of Food Science
Volume	31
Issue number	2
DOIs	https://doi.org/10.14674/IJFS-1211
Publication status	Published - 2018

Keywords

Hydrolyzed collagen
Cereal bar
Antioxidants
Packing condition
Physicochemical parameters

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10.14674/IJFS-1211

https://hdl.handle.net/10468/8702

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title = "Effect of antioxidants and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen from seabass skin",

abstract = "Effect of antioxidants (green tea powder (GT) and citric acid (CA)) and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen (HC) from seabass skin was studied up to 6 months of storage at 25°C in dark. Up to 3 months of storage, the addition of antioxidants impeded lipid oxidation, especially those cereal bars packed in polypropylene with normal heat seal (PP). Changes in moisture content, water activity, color, texture, PV, TBARS and formation of volatiles were effectively retarded when samples were packed under N 2 gas in laminated polyethylene/aluminium foil bag (LF) for 6 months of storage.",

keywords = "Hydrolyzed collagen, Cereal bar, Antioxidants, Packing condition, Physicochemical parameters",

author = "S. Benjakul and Supachai Pisuchpen and Nora O'Brien and S. Karanjanapratum",

year = "2018",

doi = "10.14674/IJFS-1211",

language = "English (Ireland)",

volume = "31",

pages = "347--366",

journal = "Italian Journal of Food Science",

issn = "1120-1770",

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T1 - Effect of antioxidants and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen from seabass skin

AU - Benjakul, S.

AU - Pisuchpen, Supachai

AU - O'Brien, Nora

AU - Karanjanapratum, S.

PY - 2018

Y1 - 2018

N2 - Effect of antioxidants (green tea powder (GT) and citric acid (CA)) and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen (HC) from seabass skin was studied up to 6 months of storage at 25°C in dark. Up to 3 months of storage, the addition of antioxidants impeded lipid oxidation, especially those cereal bars packed in polypropylene with normal heat seal (PP). Changes in moisture content, water activity, color, texture, PV, TBARS and formation of volatiles were effectively retarded when samples were packed under N 2 gas in laminated polyethylene/aluminium foil bag (LF) for 6 months of storage.

AB - Effect of antioxidants (green tea powder (GT) and citric acid (CA)) and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen (HC) from seabass skin was studied up to 6 months of storage at 25°C in dark. Up to 3 months of storage, the addition of antioxidants impeded lipid oxidation, especially those cereal bars packed in polypropylene with normal heat seal (PP). Changes in moisture content, water activity, color, texture, PV, TBARS and formation of volatiles were effectively retarded when samples were packed under N 2 gas in laminated polyethylene/aluminium foil bag (LF) for 6 months of storage.

KW - Hydrolyzed collagen

KW - Cereal bar

KW - Antioxidants

KW - Packing condition

KW - Physicochemical parameters

U2 - 10.14674/IJFS-1211

DO - 10.14674/IJFS-1211

M3 - Article

SN - 1120-1770

VL - 31

SP - 347

EP - 366

JO - Italian Journal of Food Science

JF - Italian Journal of Food Science

IS - 2

ER -

Effect of antioxidants and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen from seabass skin

Abstract

Keywords

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