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All Journal Indonesian Food Science and TechnologyJournal
Mulyono, Karyanto
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Agriculture, Biological Sciences & Forestry

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The Environmental effects on fortified palm olein in the Anthropocene Pradipta, Adia Nuraga Galih; Andayani, Sukmo Wening; Yulyianti, Dewi; Jayanti, Latifun; Silalahi, Dewi Kristina Natalia; Christianti, Isti; Mulyono, Karyanto; Wassell, Paul
Indonesian Food Science and Technology Journal Vol. 2 No. 1 (2018): Volume 2. Number 1, December 2018 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.651 KB) | DOI: 10.22437/ifstj.v2i1.6421

Abstract

Until now, no literature exists to explain about the impact of time, and environmental parameters, when using typical commercial grade transparent linear low density polyethylene (LLDPE) packaging for protecting vegetable cooking oil during typical shelf-life conditions. We tested long-term impact of temperature and illuminance (light: 100 to 150 lux and darkness <1 lux) on refined bleached deodorized palm olein (RBDPOL), fortified with vitamin A. Results showed degradation of fortified RBDPOL with 70 ppm vitamin A was approximately 15% at 18-22oC in Light, 10% at 18-22oC in Darkness, 19% at 32-33oC in light and 17% 32-33oC in darkness. Similar trend was observed at 45 ppm vitamin A. Exposure to heat and light impacted vitamin A degradation, but is primarily attributed to temperature, irrespective of packaging. This investigation builds on our previous work (Silalahi et al., 2017), and confirms the impact of challenging environmental conditions on vegetable cooking oil shelf-life over long time periods.
Material Contact and Environmental Effects on Vitamin A Fortified Vegetable Frying Oil Wening, Sukmo; Andayani, Dewi Yuliyanti; Jayanti, Latifun; Christianti, Isti; Mulyono, Karyanto; Wassell, Paul
Indonesian Food Science and Technology Journal Vol. 3 No. 2 (2020): Volume 3. Number 2, July 2020 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v3i2.8584

Abstract

Observations about the impact of environmental parameters and time, on fortified vegetable oil, using typical commercial grade linear low density polyethylene (LLDPE) packaging during typical shelf-life conditions, are minimal. We tested the long-term (12 months) impact of temperature and illuminance (light: 100 to 150 lux and darkness <1 lux) on refined bleached deodorized palm olein (RBDPOL), fortified with vitamin A, and without antioxidant. Results showed degradation of fortified RBDPOL with 70 ppm vitamin A was approximately 19% at 18-22oC in Light, 18% at 18-22oC in Darkness, 38% at 32-33oC in light and 24% 32-33oC in darkness. A similar trend was observed at 45 ppm vitamin A. Exposure to both heat and light impacted vitamin A degradation, but was primarily attributed to prolonged exposure at elevated temperature, irrespective of the packaging material. This short study validates extensive research by Silalahi et al., (2017), doi:10.1111/ijfs.13462 on the impact of environmental effects of fortified vegetable frying oil, during extensive storage life periods.
Co-Authors Andayani, Dewi Yuliyanti Andayani, Sukmo Wening Christianti, Isti Jayanti, Latifun Pradipta, Adia Nuraga Galih Silalahi, Dewi Kristina Natalia Wassell, Paul Wening, Sukmo Yulyianti, Dewi