The influence of nitrogen and carbon dioxide on the oxidative stability of fully refined rapeseed oil: The influence of nitrogen and carbon dioxide

Enhancing sensory acceptance of roasted flaxseeds: The role of degumming and roasting conditions

Roasted flaxseed is a viable food for augmenting ω-3 fatty acid intake; however, their sticky mouthfeel limits broader acceptance. The relationship between flaxseed components and sensory properties remains underexplored. This study compares sensory attributes of several flaxseed cultivars and investigates the correlation between changes in composition and sensory characteristics. Flaxseed mucilage was reduced through extraction, and the effects of different roasting conditions on physical (moisture, hardness, crispness) and chemical properties (cyclolinopeptides, flax lignans, oxidative indices) were examined. Optimal roasting conditions were identified as 160 °C for 20 min, as identified through principal component analysis. Results indicated that the mucilage layer negatively affected mouthfeel, while cyclolinopeptide E and lignans impacted flavor and aroma. Degumming improved mouthfeel but reduced oxidative stability, suggesting partial degumming for optimized sensory quality and shelf life. This study provides insights into enhancing the sensory experience of roasted flaxseeds without compromising nutritional benefits and oxidative stability.

Ultrasound-assisted extraction of sumac fruit oil and analysis of its fatty acid composition

The use of ultrasound for enhancing the extraction of sumac fruit oil was investigated to maximize the utilization of available sumac fruit resources. The optimal extraction parameters were determined using single-factor trials and Box-Behnken design optimization and were found to be a liquid-to-material ratio of 13:1 mL/g, an ultrasound temperature of 47°C, and an ultrasound duration of 32 min. These yielded a 20.59% extraction rate of the oil. The ultrasonic-assisted approach markedly increased the extraction rate and significantly reduced the extraction time when compared to classical Soxhlet extraction. The resulting sumac fruit oil had a brown-yellow color with peroxide, acid, and iodine concentrations of 2.43 mg/g, 0.44 g/100 g, and 135 g/100 g, respectively, and relative density (d20 20), and refractive index (20°C) values of 0.911, and 1.469, respectively. The primary fatty acids in the oil were stearic, linoleic, palmitic, linolenic, and oleic acids. With a 74.14% unsaturated fatty acid content, it has a high nutritional value as well as significant development and usage potential. PRACTICAL APPLICATION: This study demonstrates a highly efficient method for extracting vegetable oils and fats. It has the advantages of simple operation, low extraction temperature, short extraction time, high extraction rate, no damage to the material structure, excellent phusicai and chemical properties of the extracted vegetable oil, low cost, and the potential application in the food industry is crucial.

Detection of Lard in Cocoa Butter-Its Fatty Acid Composition, Triacylglycerol Profiles, and Thermal Characteristics

The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% to 30% (v/v) of lard and analyzed using a gas chromatography flame ionization detector, high performance liquid chromatography, and differential scanning calorimetry. The results revealed that the mixing of lard in cocoa butter showed an increased amount of oleic acid in the cocoa butter while there was a decrease in the amount of palmitic acid and stearic acids. The amount of POS, SOS, and POP also decreased with the addition of lard. A heating thermogram from the DSC analysis showed that as the concentration of lard increased from 3% to 30%, two minor peaks at -26 °C and 34.5 °C started to appear and a minor peak at 34.5 °C gradually overlapped with the neighbouring major peak. A cooling thermogram of the above adulterated cocoa butter showed a minor peak shift to a lower temperature of -36 °C to -41.5 °C. Values from this study could be used as a basis for the identification of lard from other fats in the food authentication process.