Davydovich O.
Candidate of technical Sciences, Associate Professor of Department of food
technology, Lviv University, Lviv, Ukraine
Palko N.
Candidate of technical Sciences, Associate Professor of food technology, Lviv
Trade and Economic University, Lviv, Ukraine
STABILIZATION TECHNOLOGY OF FATS DURING STORAGE
Introduction. Among the priority areas of research in the fat-and-oil industry, the
priority is to solve the problem of reducing the oxidation of fats and environmental
cleanliness of the product.
Modern technology of fat processing provides for mandatory full cycle of
refining, during which the proportion of natural antioxidants is removed from fats,
which in turn causes intensive oxidation of these fats.
The problem of protection of fats from oxidative damage, despite the close
attention to it by researchers, is far from its solution. In order to slow down the process
of fat oxidation, various technological methods are used. The most common of them
can be considered one that provides no contact of fat with oxygen, for example, sealed
packaging. One of the simple and effective methods of inhibition of oxidative spoilage
of fats (especially during storage) is the addition of antioxidants. Universal antioxidants
are equally effective for any fat there, so their selection is advantageously carried out
experimentally.
Plant antioxidants are non-toxic, available and can be used to stabilize dietary fats.
It is important to note that some plant antioxidants in comparison with synthetic ones
are not only safe for consumption, but also increase the biological and physiological
value of stabilized products. Despite all these advantages, today in practice plant
antioxidants, especially fat-soluble are rarely used. Therefore, a very relevant topic is
to study the effect of plant antioxidants on the process of fat oxidation in order to
develop evidence – based technological measures for their use. The expediency of the
use of plant antioxidants should be based on an in-depth study of the effect of the
interaction of the main technological factors on the stability of fats to oxidation,
followed by a calculated analysis of the shelf life of fats by assessing the level of
intensity of their spoilage processes.
From literature sources it is known that the highest antioxidant effect has
vegetable raw materials with a high content of phenolic and polyphenolic compounds,
as well as vitamins a, E, K and C. In addition, antioxidant activity is also shown by
biologically active compounds – terpenoids of the phenolic series, such as carnosol,
chamazulene, coumarin, quercitin and others.
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