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Lipids are the concentrated source of energy, fat soluble vitamins, essential fatty acids, carriers of flavours and many bio-active compounds with important role in maintaining physiological functions of biological body. Moringa oleifera is native to Himalaya and widely grown in many Asian and African countries with seed oil content range from 35-40%. Moringa oleifera oil (MOO) has light yellow colour with mild nutty flavour and fatty acids composition suggests that MOO is highly suitable for both edible and non-edible applications. MOO is extremely resistant to autoxidation which can be used as an antioxidant for the long term stabilization of commercial edible oils. Thermal stability of MOO is greater than soybean, sunflower, canola and cottonseed oils. High oleic contents of MOO are believed to have the capability of increasing beneficial HDL cholesterol and decreased the serum cholesterol and triglycerides. MOO applications have also been explored in cosmetics, folk medicines and skin care formulations. Overall, this review focuses on commercial production status, food applications, antioxidant characteristics, health benefits, thermal stability, fractionation, cholesterol contents, medicinal, nutraceutical action, toxicological evaluation, biodiesel production, personal care formulations and future perspectives of the MOO for the stake holders to process and utilize MOO as a new source of edible oil for industrial purpose. [ABSTRACT FROM AUTHOR]

Background: In developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary. Comprehensive studies have been performed on UHT-treated milk; however, fatty acids compositional changes and oxidation status of UHT-treated tea whitener and dairy drink at different storage intervals have not been reported in literature. Methods: UHT-treated tea whitener, milk and dairy drink samples (450 each) of the same manufacturing date were purchased from the market and stored at ambient temperature (25-30 °C) for 90 days. At the time of collection, all the samples were only one week old. Samples of UHT-treated tea whitener, milk and dairy drink were regarded as treatments and every treatment was replicated five times. Chemical composition, fatty acid profile, 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) radical scavenging activity, total antioxidant activity, reducing power, antioxidant activity in linoleic acid system and induction period were determined at 0, 45 and 90 days of storage. Results: Fat content in freshly collected samples of UHT treated-tea whitener, milk and dairy drink were 6 and 3.5%. UHT treated milk had highest total antioxidant capacity, antioxidant activity in linoleic acid and 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) free radical scavenging activity followed by UHT tea whitener and dairy drink. In freshly collected samples of UHT-treated milk, concentrations vitamin A and E were 0.46 μg/100 g and 0.63 mg/100 g, respectively. UHT-treated tea whitener had the lowest concentrations of vitamin A and E. With the progression of storage period, amount of vitamin A and E decreased. In freshly collected samples, amount of short, medium and unsaturated fatty acids in UHT-treated milk were 10.54, 59.71 and 27.44%, respectively. After 45 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 7%, 7.1 and 5.8%, respectively. After 90 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 8.53, 13.51 and 11.88%, accordingly. After 45 days of storage of UHT-treated tea whitener, the loss of medium and unsaturated fatty acid was 1.6 and 0.99%, respectively. After 90 days of storage, the loss of medium and unsaturated fatty acids were 8.2 and 6.6%, respectively. The induction period of fresh UHT-treated tea whitener, milk and dairy drink was 15.67,.74 and 7.27 h. Strong correlations were recorded between induction period and peroxide value of UHT-treated products. Conclusion: This investigation disclosed that UHT-treated tea whitener had 6% fat content with no short-chain fatty acids. Antioxidant capacity of UHT-treated milk was higher than dairy drink and tea whitener. Due to the presence of partially hydrogenated fat, oxidative stability of UHT-treated tea whitener was better than UHT-treated milk and dairy drink. Vitamin A and E was not found in UHT-treated tea whitener. For the anticipation of oxidative stability of UHT-treated milk, dairy drink and tea whitener, induction period/ Rancimat method can be used. [ABSTRACT FROM AUTHOR]

Background: Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional ripening is not previously studied. Optimization of ripening conditions can lead to better utilization of buffalo milk in cheese industry. Methods: Effect of accelerated ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and accelerated ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of ripening. Results: Fatty acid profile of cow and buffalo cheddar in conventional (120 days old) and accelerated ripening were different from each other (p < 0.05). Free fatty acids in 120 days old buffalo and control cheddar, in accelerated ripening were 0.55% and 0.62%. After accelerated ripening, cholesterol in buffalo and control cheddars were 16 and 72 mg/100 g. After accelerated ripening, concentrations of formic, pyruvic, lactic, acetic and citric acids in buffalo cheddar cheese were, 922, 136, 19,200, 468 and 2845 ppm. At the end of accelerated ripening (120 days), concentrations of formic, pyruvic, lactic, acetic and citric acids in cow cheddar cheese were 578, 95, 9600, 347 and 1015 ppm. Total antioxidant capacity of control cow and buffalo cheddar in accelerated ripening was 77.26 and 88.30%. Colour, flavour and texture score of rapid ripened 80 and 120 days old buffalo cheddar was not different from cow cheddar. Conclusions: Results of this investigations showed that flavour profile buffalo cheddar subjected to accelerate ripening was similar to cow cheddar cheese. Accelerated ripening can be used for better utilization of buffalo milk in cheddar cheese industry. [ABSTRACT FROM AUTHOR]

Background: Milk fat is one of the complex fat and most sensitive biochemical compounds towards auto-oxidation. To enhance the shelf life, milk is subjected to Ultra-high Temperature (UHT) treatment followed by aseptic packaging. During the storage, several chemical and biochemical changes take place in lipid fraction of UHT milk. In current investigation, the effect of UHT treatment and storage was determined by making a comparison in fatty acid profile, triglyceride composition, organic acids and lipid oxidation of the thermally treated and stored milk with raw milk, which was not reported in earlier investigations. Methods: Raw milk samples were collected from the bulk storage facility of a dairy industry. The same milk was routed to UHT treatment and aseptically packaged samples were collected. The fatty acid profile, triglyceride composition, organic acids and lipid oxidation was determined in raw and UHT treated milk at 0, 30, 60 and 90 days. Fatty acid and triglyceride profile was determined on GC-MS while organic acids were determined by HPLC. For the measurement of induction period, professional Rancimat was used. Lipid oxidation was characterized through free fatty acids, peroxide value, anisidine value and conjugated dienes. Results: Compositional attributes of milk remain unchanged during the entire length of storage. Concentrations of short-chain fatty acids in raw and UHT milk were 10.49% and 9.62%. UHT treatment resulted in 8.3% loss of short-chain fatty acids. Up to 30 days, storage did not have any significant effect on fatty acid profile of UHT milk. Concentration of medium-chain fatty acids in raw and UHT treated milk was 54.98% and 51.87%. After 30, 60 and 90 days of storage, concentration of medium chain fatty acids was found 51.23%, 47.23% and 42.82%, respectively. Concentration of C18:1 and C18:2 in raw and UHT milk was 26.86% and 25.43%, respectively. The loss of C18:1 and C18:2 in UHT treatment was 5.32%. After 30, 60 and 90 days of storage, the concentrations of C18:1 and C18:2 were 24.6%, 21.06% and 18.66%, respectively. Storage period of 30 days was found non-significant, while noticeable variations were found in triglyceride profile of 60 and 90 days old samples of UHT milk. UHT treatment and storage period significantly affected the concentration of organic acids in milk. After UHT treatment, concentration of lactic acid, acetic acid, citric acid, pyruvic acid, formic acid, succinic acid and oxalic acid increased by 3.45, 0.66, 3.57, 0.68, 2.24, 2.16 and 1.63 mg/100 g. Effect of storage period on the production of organic acids in UHT milk was non-significant up to 30 days. After 60 days of storage period, the increase in concentration of lactic acid, acetic acid, citric acid, pyruvic acid, formic acid, succinic acid and oxalic acid was 3.79, 0.75, 4.69, 0.78, 2.83, 3.03 and 2.38 mg/100 g. After 90 days of storage period, the increase in concentration of lactic acid, acetic acid, citric acid, pyruvic acid, formic acid, succinic acid and oxalic acid was 7.3, 2.18, 9.96, 3.58, 11.37, 5.22 and 5.96%. Free fatty acids content of raw, UHT treated and 90 days old milk were 0.08%, 0.11% and 0.19%. UHT treated version of milk showed similar peroxide value. While, the storage remarkably affected the peroxide value. After 30, 60 and 90 days, peroxide value was 0.42, 0.62 and 1.18 (MeqO2/kg). Induction period of raw, UHT and stored milk was strongly correlated with peroxide value and fatty acid profile. Mean value of lipase activity in raw milk was 0.73 ± 0.06 μmoles/ml. UHT treatment significantly decreased the lipase activity. The lipase activity of milk immediately after the UHT treatment was 0.18 ± 0.02 μmoles/ml. Lipase activity of UHT milk after 30, 60 and 90 days of room temperature storage was 0.44 ± 0.03, 0.95 ± 0.07 and 1.14 ± 0.09 μmoles/ml. Color, flavor and smell score decreased through the storage of UHT milk for 90 days. Conclusion: The results of this investigation revealed that fatty acid and triglyceride profile changed after 60 and 90 days of storage. Production of organic acids led to the drop of pH and sensory characteristics in UHT milk during the long-term storage. Induction period can be successfully used for the determination of anticipatory shelf life of UHT milk. [ABSTRACT FROM AUTHOR]

Background: Currently, cheese fat is a major component of human diet due to change in eating habits. It contains a number of health destroying as well as health promoting fatty acids. Bovine milk cheese fatty acid composition is regulating by many factors. These may be breed of animal, animal health condition like mastitis and stage of lactation. It also differs with feed and dietary fat intake and seasons. Many studies demonstrated physicochemical, textural and sensory characteristics of Mozzarella cheese with variation in technological process but no literature found about the fatty acid profile and potential influence of milling pH on the fatty acid composition of buffalo Mozzarella cheese. Methods: Buffalo Mozzarella cheeses were manufactured at 5.2, 5.1, 5.0, 4.9 and 4.8 milling pH, vacuum packaged and stored at 4 °C and analyzed for quality characteristics, mineral composition and fatty acid profile on days 1, 45, and 90. Results were analyzed by ANOVA according to complete randomized design. Results: This study evaluated the effect of milling pH on chemical composition, mineral and fatty acid profile of buffalo Mozzarella cheese. Experimentally induced milling pH differences persisted and significantly affected chemical composition during first day of manufacturing but have no effect on fatty acid profile of cheese. However, storage effects significantly on chemical composition and fatty acid profile of cheese. Decreasing milling pH from 5.2–4.9 resulted in decrease in moisture content of cheese. As a result of changes in milling pH, all the cheeses experienced a significant loss in protein content. In contrast to protein content, fat content of cheese increases with decreasing milling pH. Ash contents of cheese decreased with decreasing milling pH. The level of calcium decreases from 77.82 mg/g to 69.1 mg/g with decreasing milling pH while there is no clear trend observed for potassium and sodium during change in milling pH. Saturated fatty acids presented higher concentrations reaching values of about 71.38 g/100 g throughout storage while monounsaturated fatty acids decreases with storage from 26.72 to 22.06 g/100 g. On the other hand, total polyunsaturated fatty acids exhibited lower concentrations than total monounsaturated fatty acids reaching values of 3.2 g/100 g and its value also decreased with ripening and reached to 1.6 g/100 g. Concentration of C18:1 t10–11 was observed 1.89% in freshly prepared cheese. Milling pH did not influence C18:1 t10–11 concentration but storage days significantly (p < 0.05) decreased its concentration. Conclusion: In modern era, Mozzarella cheese is major source of dietary fatty acids. The study demonstrated that Mozzarella cheese is a rich source of saturated fatty acids that has detrimental effect on health but it is also observed that it is also a major source of essential fatty acids that has beneficial impact on health. It is concluded that technological conditions like milling pH minimally influence cheese fatty acid profile but after manufacturing treatments and conditions like packaging and storage greatly influence fatty acid profile of cheese. It was concluded that cheese may get oxidized if it is packed in inappropriate packaging material that have reduced air barrier resistance. Moreover, cheese storage under light may also become oxidized which is also harmful for health. [ABSTRACT FROM AUTHOR]