1
|
Bhuiyan MHR, Ngadi M. Application of batter coating for modulating oil, texture and structure of fried foods: A review. Food Chem 2024; 453:139655. [PMID: 38805942 DOI: 10.1016/j.foodchem.2024.139655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 04/20/2024] [Accepted: 05/10/2024] [Indexed: 05/30/2024]
Abstract
Food surface modulation by batter coating is a promising approach to reduce the presence of oil in fried products. This review critically discussed the functionalities, mechanism of actions, rheology, ingredients of formulation, mathematical modeling of the process, cooking method, safety and regulatory aspects, physicochemical, thermal-microstructural characterization of batter coatings, and future research directions. Enormous list of ingredients could be used in preparation of oil-reducing viscoelastic batter coating that includes mostly flours, hydrocolloids, and starches. Bioactive compounds, enzymes, minerals, herbal extracts, baking agents, sugar alcohols, etc. could be incorporated in batter formulation to affect the taste and texture of coated products. Overall mass-transfer process of batter-coated fried foods could be characterized by several mathematical models (Fick, Newton, Page, Henderson & Pabis, modified Page, Arrhenius). Surface and internal microstructural characterization techniques, thermal probing, physicochemical characterization techniques and artificial intelligence can characterize different functionalities of batter coatings including oil reduction and textural evolution.
Collapse
Affiliation(s)
- Md Hafizur Rahman Bhuiyan
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
| | - Michael Ngadi
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
| |
Collapse
|
2
|
Choi Y, Lee D, Yim J, Lee KG. Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil. Food Sci Biotechnol 2024; 33:2761-2775. [PMID: 39184976 PMCID: PMC11339210 DOI: 10.1007/s10068-024-01615-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 05/04/2024] [Accepted: 05/20/2024] [Indexed: 08/27/2024] Open
Abstract
Four blended oils including palm + corn oil (PC), palm + grapeseed oil (PG), corn + grapeseed oil (CG), and palm + corn + grapeseed oil (PCG) were used as frying media. The 8-oxo and 9-oxo content, fatty acid composition, oxidative stability index, and iodine value of samples (n = 42) were analyzed. As the frying cycles increased, the content of 8-oxo and 9-oxo also increased significantly (p < 0.05) and showed the highest content of 965.56 ± 0.706 μg/g in 100 frying cycles of PCG. After 20-40 frying cycles in CG, the amount of palmitic, stearic, oleic and linoleic acid increased up to 15.5% (p < 0.05). The oxidative stability of palm oil was the highest at 16.76-18.33 h (p < 0.05). The iodine value of grapeseed oil was the highest at 144.96 ± 2.569-153.64 ± 2.233 g iodine/100 g oil (p < 0.05). Among the examined oils, PC was the most suitable alternative to palm oil.
Collapse
Affiliation(s)
- Yejin Choi
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang, Gyeonggi-do 10326 Republic of Korea
| | - Dohyoung Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang, Gyeonggi-do 10326 Republic of Korea
| | - Jonggab Yim
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang, Gyeonggi-do 10326 Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang, Gyeonggi-do 10326 Republic of Korea
| |
Collapse
|
3
|
Gao HX, Chen N, He Q, Shi B, Zeng WC. Effects of structural characteristics of phenolic compounds on oxidation of glycerol trioleate: Action rule and mechanism. Food Chem 2024; 433:137361. [PMID: 37688816 DOI: 10.1016/j.foodchem.2023.137361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 08/29/2023] [Accepted: 08/30/2023] [Indexed: 09/11/2023]
Abstract
Effects of structural characteristics of phenolic compounds on the oxidation of glycerol trioleate were investigated, and the action rule and mechanism were further explored. By using thermal and multispectral analyses, all tested phenolic compounds significantly inhibited the oxidation of glycerol trioleate, and reduced the decomposition of CC and ester bonds of glycerol trioleate, which were attributed to their capability to inhibit the production of free radicals. Quercetin and gallic acid were the most effective among the condensed and hydrolyzable phenolic compounds in present study, respectively. For condensed phenolic compounds, the hydroxyl groups in B ring, substitution in C ring, and the structure of C ring played a crucial role in their inhibitory action. For hydrolyzable phenolic compounds, the amount of hydroxyl groups and their molecular weight had obvious effects on their inhibitory action. According to the measurement of molecular electrostatic potential and frontier molecular orbitals by density functional theory, the large maximum electrostatic potential and the small energy gap value were beneficial to enhance the inhibitory capability of phenolic compounds on the oxidation of glycerol trioleate. All present results suggested the potential action rule and molecular mechanism about the inhibitory effects of phenolic compounds on the oxidation of glycerol trioleate.
Collapse
Affiliation(s)
- Hao-Xiang Gao
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China
| | - Nan Chen
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China
| | - Qiang He
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China
| | - Bi Shi
- Department of Biomass and Leather Engineering, Sichuan University, Chengdu 610065, PR China
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China.
| |
Collapse
|
4
|
Pop F, Dippong T. The Antioxidant Effect of Burdock Extract on the Oxidative Stability of Lard and Goose Fat during Heat Treatment. Foods 2024; 13:304. [PMID: 38254605 PMCID: PMC10814581 DOI: 10.3390/foods13020304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 01/16/2024] [Accepted: 01/17/2024] [Indexed: 01/24/2024] Open
Abstract
Concerns regarding product quality and nutrition are raised due to the effects of high temperatures on frying fats. The aim of this research was to examine the effects of temperature and burdock extract addition in relation to quality parameters for dietary lard and goose fat exposed to heating. In order to monitor quality changes, animal fats and 0.01% additivated fats were heated at different temperatures (110, 130, 150, 170, 190, and 210 °C for 30 min). Thiobarbituric acid-reactive substances test (TBARS), peroxide value (PV), iodine value (IV), acid value (AV), saponification value (SV), total polar compounds (TPoC), total phenolic content (TPC), fatty acid (FA) content, and microscopic examination were established in order to quantify the level of oxidative rancidity. Heating temperature and additivation had a significant (p < 0.001) effect on peroxide value. In all fats, values of thiobarbituric acid-reactive substances significantly (p < 0.001) increased with heating temperature, but values decreased when burdock extract was added in a proportion of 0.01%. Positive correlations were found between AV and PV for lard (r = 0.98; p < 0.001) and goose fat (r = 0.96; p < 0.001). The heating temperature had a significant effect on total MUFAs in both lard and goose fat (mostly in non-additivated fat). Statistical analysis of the data showed that the addition of burdock extract at a concentration of 0.01% significantly (p < 0.01) reduced the installation of oxidation process in alimentary fats heated at different temperatures. Animal fats were well protected from oxidation by burdock extract, which demonstrated its efficacy as an antioxidant; it may be used to monitor the fats oxidation and to estimate their shelf-life stability.
Collapse
Affiliation(s)
| | - Thomas Dippong
- Department of Chemistry and Biology, Faculty of Science, Technical University of Cluj-Napoca, 76A Victoriei St., 430122 Baia Mare, Romania;
| |
Collapse
|
5
|
Li J, Yuan F, Teng J, Li F, Zhou P, Bi Y. Effects of tea polyphenols and tertiary butylhydroquinone on quality of palm oils and losses of endogenous vitamin E during batch frying and oxidative stability of fried instant noodles. Food Chem X 2023; 20:101049. [PMID: 38144856 PMCID: PMC10740063 DOI: 10.1016/j.fochx.2023.101049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 11/09/2023] [Accepted: 12/04/2023] [Indexed: 12/26/2023] Open
Abstract
The effects of tea polyphenols (TP) on the quality of palm oils (PO) and losses of endogenous vitamin E during batch frying of instant noodles as well as oxidative stability of fried instant noodles were investigated. PO without antioxidant addition was negative control and with tertiary butylhydroquinone (TBHQ) addition positive control. TP and TBHQ addition inhibited the increase of peroxide, p-anisidine, and total oxidation values of PO and reduced tocopherol and tocotrienol losses with 200 mg/kg of TP having the best performance, but didn't affect acid value and triglyceride composition. 200 mg/kg of TP and 100 mg/kg of TBHQ inhibited unsaturated fatty acid losses. During frying, TBHQ was mainly volatilized but TP transformed. TP more effectively reduced tocopherol and tocotrienol losses than TBHQ, reducing PO deterioration. The extended lifecycles of PO and shelf life of fried instant noodles are attributed to nonvolatility of TP and antioxidative properties of its transformation products.
Collapse
Affiliation(s)
- Jun Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Fangbo Yuan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
- Braisun Food Group, Xinzheng 451100, China
| | | | - Fang Li
- Braisun Food Group, Xinzheng 451100, China
| | | | - Yanlan Bi
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| |
Collapse
|
6
|
Quek WP, Ong YH, Yap MKK, Lee YY, Karim NAA, Chan ES. A comparative study of the oxidative stability and the formation of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) between physically and chemically refined palm olein during repeated deep-frying. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
|
7
|
Li J, Zhang S, Kuang Y, Bi Y, Wang H. A review on losses and transformation mechanisms of common antioxidants. J AM OIL CHEM SOC 2023. [DOI: 10.1002/aocs.12684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Jun Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Shuning Zhang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Yongyan Kuang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Yanlan Bi
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Hongyan Wang
- College of Chemistry and Chemical Engineering Henan University of Technology Zhengzhou Henan China
| |
Collapse
|
8
|
Effects of amino acids on the formation and distribution of glycerol core aldehydes during deep frying. Food Res Int 2023; 163:112257. [PMID: 36596168 DOI: 10.1016/j.foodres.2022.112257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 11/25/2022] [Accepted: 11/27/2022] [Indexed: 12/03/2022]
Abstract
Glyceryl core aldehyde (GCAs) are hazard factors produced during the frying process using oils and fats, and GCAs control and mitigation research is very important. This study investigated the effects of adding amino acids (methionine, glycine, and histidine) at 2.5, 5, and 10 mM on the formation and distribution of four GCAs during frying. High oleic sunflower oil (HOSO) was selected as frying oil for French fries. After 12 h of frying, the content of GCAs in the tert-butylhydroquinone-treated group (0.02 wt%, 1.1 mM) decreased by 29 % compared with the control group. The addition of methionine, glycine, and histidine decreased the total GCAs by 51 %, 28 %, and 27 %, respectively. The total GCAs content was best inhibited by methionine, while glycine and histidine were not significantly different from TBHQ. Methionine addition significantly reduced GCAs (9-oxo), GCAs (10-oxo-8), and GCAs (11-oxo-9) by 39 %, 78 %, and 80 %, respectively, while histidine was the most potent inhibitor of GCAs (8-oxo), which decreased by 40 %. Methionine also proved effective in slowing degradation of frying oil quality. These results provide a new direction for decreasing GCAs in frying systems.
Collapse
|
9
|
Erickson MD, Yevtushenko DP, Lu ZX. Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2039689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Maxwell D. Erickson
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
- Department of Biological Sciences, University of Lethbridge, Lethbridge, AB, Canada
| | | | - Zhen-Xiang Lu
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
| |
Collapse
|
10
|
Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying. Food Chem 2022; 372:131143. [PMID: 34601419 DOI: 10.1016/j.foodchem.2021.131143] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 08/13/2021] [Accepted: 09/14/2021] [Indexed: 01/22/2023]
Abstract
The frying process is an excellent way to obtain food with desirable sensory. However, some harmful substances, such as aldehydes and monoepoxy oleic acids, could also be produced. This study mainly explores the inhibition of polyphenols from the Camellia oleifera seed cake extract (CSCE) on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying. The results showed that the CSCE could significantly decrease peroxide, p-anisidine, total polar, and monoepoxy oleic acids compared with other groups. In addition, the CSCE could significantly inhibit the generation of oxidized triacylglycerol polymer (TGP) and oxidized triacylglycerol (ox-TG), indicating its anti-polymerization activity. The total amount of core aldehydes and glycerol ester core aldehydes (9-oxo) in soybean oil was significantly reduced. Furthermore, CSCE had a better inhibitory effect on monoepoxy fatty acids than TBHQ. Our results might be helpful to provide a basis for the search for new natural antioxidants.
Collapse
|
11
|
Liu Z, Liu M, Lyu C, Li B, Meng X, Si X, Shu C. Effect of Heat Treatment on Oxidation of Hazelnut Oil. J Oleo Sci 2022; 71:1711-1723. [DOI: 10.5650/jos.ess22131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022] Open
Affiliation(s)
- Zixuan Liu
- College of Food Science, Shenyang Agricultural University
| | - Meichu Liu
- College of Food Science, Shenyang Agricultural University
| | - Chunmao Lyu
- College of Food Science, Shenyang Agricultural University
| | - Bin Li
- College of Food Science, Shenyang Agricultural University
| | - Xianjun Meng
- College of Food Science, Shenyang Agricultural University
| | - Xu Si
- College of Food Science, Shenyang Agricultural University
| | - Chi Shu
- College of Food Science, Shenyang Agricultural University
| |
Collapse
|
12
|
Sousa G, Trifunovska M, Antunes M, Miranda I, Moldão M, Alves V, Vidrih R, Lopes PA, Aparicio L, Neves M, Tecelão C, Ferreira-Dias S. Optimization of Ultrasound-Assisted Extraction of Bioactive Compounds from Pelvetia canaliculata to Sunflower Oil. Foods 2021; 10:foods10081732. [PMID: 34441510 PMCID: PMC8391403 DOI: 10.3390/foods10081732] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 07/16/2021] [Accepted: 07/22/2021] [Indexed: 12/03/2022] Open
Abstract
In this study, Pelvetia canaliculata L. macroalga, collected from the Atlantic Portuguese coast, was used as a source of bioactive compounds, mostly antioxidants, to incorporate them in sunflower oil with the aim of increasing its biological value and oxidative stability. The lyophilized alga was added to the oil, and ultrasound-assisted extraction (UAE) was performed. Algae concentration and UAE time varied following a central composite rotatable design (CCRD) to optimize extraction conditions. The following parameters were analyzed in the oils: oxidation products, acidity, color, chlorophyll pigments, carotenoids, flavonoids, total phenolic content, antioxidant activity by DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (ferric reducing antioxidant power) assays, and sensory analysis. Extraction conditions did not affect the acidity and the amount of oxidation products in the oil. Chlorophylls and carotenoid contents increased with algae concentration, while flavonoid extraction did not depend on algae content or UAE time. Total phenolics in the oil were highly related only to FRAP antioxidant activity. Storage experiments of supplemented oil (12.5% algae; 20 min UAE) were carried out under accelerated oxidation conditions at 60 °C/12 days. Antioxidant activity (FRAP) of supplemented oil was 6-fold higher than the value of non-supplemented oil. Final samples retained 40% of their initial antioxidant activity. The presence of algae extracts contributed to the increased oxidative stability of sunflower oil.
Collapse
Affiliation(s)
- Gabriela Sousa
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (G.S.); (M.T.); (M.M.); (V.A.)
| | - Marija Trifunovska
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (G.S.); (M.T.); (M.M.); (V.A.)
- Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia;
| | - Madalena Antunes
- MARE—Marine and Environmental Sciences Centre, Politécnico de Leiria, 2520-641 Peniche, Portugal; (M.A.); (M.N.); (C.T.)
| | - Isabel Miranda
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal;
| | - Margarida Moldão
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (G.S.); (M.T.); (M.M.); (V.A.)
| | - Vítor Alves
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (G.S.); (M.T.); (M.M.); (V.A.)
| | - Rajko Vidrih
- Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia;
| | | | - Luis Aparicio
- Sovena Group, 1495-131 Algés, Portugal; (P.A.L.); (L.A.)
| | - Marta Neves
- MARE—Marine and Environmental Sciences Centre, Politécnico de Leiria, 2520-641 Peniche, Portugal; (M.A.); (M.N.); (C.T.)
| | - Carla Tecelão
- MARE—Marine and Environmental Sciences Centre, Politécnico de Leiria, 2520-641 Peniche, Portugal; (M.A.); (M.N.); (C.T.)
| | - Suzana Ferreira-Dias
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (G.S.); (M.T.); (M.M.); (V.A.)
- Correspondence:
| |
Collapse
|
13
|
Ma X, Liu Y, Fan L, Yan W. Ethyl cellulose particles loaded with α-tocopherol for inhibiting thermal oxidation of soybean oil. Carbohydr Polym 2021; 252:117169. [PMID: 33183619 DOI: 10.1016/j.carbpol.2020.117169] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 09/21/2020] [Accepted: 09/25/2020] [Indexed: 02/06/2023]
Abstract
Most endogenous antioxidants degrade and lose efficiency during frying. The study aimed to inhibit thermal oxidation of soybean oil by fabricating α-tocopherol loaded particles with ethyl cellulose (EC) of different viscosity grades (M9, M70 and M200) via anti-solvent method. As the viscosity of ethyl cellulose increased, particle size decreased from micrometer to nanometer. Confocal laser scanning microscope confirmed successful encapsulation and uniform distribution of α-tocopherol in the loaded particles. Differential scanning calorimetry and thermogravimetric analysis demonstrated that loaded particles protected α-tocopherol from oxidation and degradation. Meanwhile, Fourier transformed infrared demonstrated that α-tocopherol interacted with EC through hydrogen bond and hydrophobic effects. With excellent dispersibility in soybean oil, loaded particles effectively inhibited thermal oxidation of soybean oil and loaded M200 nanoparticles was the most effective, which performed far better than tert-butylhydroquinone (TBHQ). Therefore, the nanoparticles offered a promising way to enhance oxidative stability of oils during thermal processing.
Collapse
Affiliation(s)
- Xin Ma
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, 214122, China
| | - Ying Liu
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
| | - Weiqiang Yan
- Huineng Biotechnology (Jiangsu) Co., Ltd, Huaian, 223000, China
| |
Collapse
|
14
|
Kyselka J, Cihelková K, Lopes‐Lutz D, Chudoba J, Váchalová T, Alishevich K, Hrádková I, Berčíková M, Mikolášková M, Filip V. Mechanism Controlling High‐Temperature Degradation of Sunflower Oil Triacylglycerols in the Absence of Oxygen. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Jan Kyselka
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Klára Cihelková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Daise Lopes‐Lutz
- Department of Agricultural, Food and Nutritional Science University of Alberta 4‐10 Agriculture/Forestry Centre Edmonton AB T6G 2P5 Canada
| | - Josef Chudoba
- Central Laboratories, Mass Spectrometry University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Tereza Váchalová
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Katsiaryna Alishevich
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Iveta Hrádková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Markéta Berčíková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Monika Mikolášková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Vladimír Filip
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| |
Collapse
|
15
|
Gao HX, Yu J, Chen N, Zeng WC. Effects and mechanism of tea polyphenols on the quality of oil during frying process. J Food Sci 2020; 85:3786-3796. [PMID: 32990338 DOI: 10.1111/1750-3841.15470] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 08/28/2020] [Accepted: 09/02/2020] [Indexed: 11/26/2022]
Abstract
The effects and action mechanism of tea polyphenols (TP) on the quality of rapeseed oil during frying process were investigated. Results showed that compared with control, TP (0.04%, w/w) exhibited the remarkable ability to inhibit the deterioration of acid value, peroxide value, anisidine value, viscosity, and color of frying oil. By using gas chromatography-mass spectrometry, frying oil with TP showed the higher content of unsaturated fatty acids (72.79%) and lower content of trans fatty acids (3.36%) than those of control. Meanwhile, frying oil with TP had a higher total phenolic content than control at the same frying time. In addition, the thermo gravimetric-differential scanning calorimetry results showed that TP could increase the oxidation stability of rapeseed oil. Furthermore, according to the Fourier transform infrared and molecular dynamic simulation results, TP could reduce the breaking degree of = C-H bond, C-O-C bond, and C = C bond in oil molecules, and inhibit the oxidation of oil components by inhibiting the generation of free radicals and eliminating free radicals. All present results suggested that TP showed the potential value to be used for protecting the quality of oil during the frying process in food and chemical industries. PRACTICAL APPLICATIONS: The inhibitory effect of tea polyphenols on the deterioration of quality of rapeseed oil during frying was found and the mechanism had also preliminarily interpretation. This work provided a method for monitoring the quality of fry oil and provided the theoretical basis for the use of tea polyphenols in frying.
Collapse
Affiliation(s)
- Hao-Xiang Gao
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China
| | - Jie Yu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China
| | - Nan Chen
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China.,The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, 610065, PR China
| |
Collapse
|
16
|
Ye Q, Xia C, Nie X, Meng X. Accumulation of 2‐tert‐Butyl‐1,4‐Benzoquinone in Frying Oil and Fried Food during Repeated Deep Fat Frying Processes. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12353] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Qin Ye
- Institute of Food SciencesZhejiang Academy of Agricultural Sciences Hangzhou 310014 People's Republic of China
- College of Food Science and TechnologyZhejiang University of Technology Hangzhou 310014 People's Republic of China
| | - Chaosheng Xia
- College of Food Science and TechnologyZhejiang University of Technology Hangzhou 310014 People's Republic of China
| | - Xiaohua Nie
- College of Food Science and TechnologyZhejiang University of Technology Hangzhou 310014 People's Republic of China
| | - Xianghe Meng
- College of Food Science and TechnologyZhejiang University of Technology Hangzhou 310014 People's Republic of China
| |
Collapse
|
17
|
Kmiecik D, Fedko M, Siger A, Kulczyński B. Degradation of Tocopherol Molecules and Its Impact on the Polymerization of Triacylglycerols during Heat Treatment of Oil. Molecules 2019; 24:E4555. [PMID: 31842452 PMCID: PMC6943668 DOI: 10.3390/molecules24244555] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 12/10/2019] [Accepted: 12/11/2019] [Indexed: 11/17/2022] Open
Abstract
The aim of the study was to analyze the influence of the surface area to volume ratio of pressed and refined rapeseed oils on the changes in tocopherol content and polymerization of triacylglycerols during heating. In the study the pressed and refined rapeseed oil was heated at 170 °C, during 6, 12, and 18 h with three different surface area to volume (s/v) ratios (0.378, 0.189, and 0.126 cm-1). During heating, a decrease in tocopherols and increases in dimers, trimers, and oligomers of triacylglycerols were observed. However, the changes were dependent on the surface area to volume ratio used, type of oil and time of heating. The biggest changes were observed in oil with the biggest s/v ratio (0.378 cm-1), and the lowest when the s/v ratio was 0.126 cm-1. The pressed oil was characterized by faster degradation of tocopherols and slower increase of triacylglycerol polymer levels compared to refined oil.
Collapse
Affiliation(s)
- Dominik Kmiecik
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
| | - Monika Fedko
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
| | - Aleksander Siger
- Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Bartosz Kulczyński
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
| |
Collapse
|
18
|
Wu G, Chang C, Hong C, Zhang H, Huang J, Jin Q, Wang X. Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.043] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
19
|
Hoseini M, Fahim Danesh M. Antioxidant Effects of Green Tea Leaf Extract on Chemical properties of Corn Refined Oil of Microwave Fried Potatoes. INTERNATIONAL JOURNAL OF BASIC SCIENCE IN MEDICINE 2019. [DOI: 10.15171/ijbsm.2019.18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Introduction: Oxygen, light, heat, metal ions, and enzymes are among the agents that oxidize oils, fats, and high-fat food products which result in oxidative spoilage. Due to the toxicity and cancer risk of oxidative agents, the use of synthetic antioxidants is important for delaying the oxidation processes. The purpose of this study was to evaluate the protective effect of natural antioxidants including green tea leaf extract and butylated hydroxytoluene (BHT) on the oxidation of the corn refined oil of microwave-heated fried potatoes. Methods: To this end, corn refined oil and corn oil were treated with green tea leaf extracts (i.e., 200, 400, 600, and 800 ppm), followed by treating the oils with a combination of green tea leaf extract (600 ppm) and BHT (200 ppm). The samples with no anti-oxidant treatments were used as the controls. Eventually, several parameters related to the corn oils were determined, including peroxide content, acidity, polar compounds, and ionic bond conjugates. Results: Based on the results, significant increases were observed in peroxide, acidity, polar compounds, and ionic bond conjugates in the corn refined oil of microwave fried potatoes (P<0.05). On the other hand, the results showed that the heating process reduced peroxide content (P<0.05). However, acidity increased significantly during the heating process (P>0.05) and the lowest acid value was observed in the mixture of 600 ppm of the green tea leaf with 200 ppm of the BHT. There was no significant difference between the control group and the samples treated with 200 ppm of the green leaf extract (P<0.05) in terms of polar components. In addition, a significant decrease was found in the conjugated dienes by increasing the green tea leaf extract concentration (P<0.05). Finally, the highest protection was achieved in the oils that were treated with a combination of green tea leaf extract and BHT. Conclusion: In general, the green tea leaf extract and BHT have antioxidant activities that make them suitable agents for use in food protection industries.
Collapse
Affiliation(s)
- Masomeh Hoseini
- Department of Food Science and Technology, Islamic Azad University of Shahr Ghods, Tehran
| | - Maryam Fahim Danesh
- Faculty of Food Science and Technology, Islamic Azad University of Shahr Ghods, Tehran
| |
Collapse
|
20
|
Sharma S, Cheng SF, Bhattacharya B, Chakkaravarthi S. Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.030] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
21
|
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. Food Chem 2018; 279:426-434. [PMID: 30611510 DOI: 10.1016/j.foodchem.2018.12.029] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 11/29/2018] [Accepted: 12/07/2018] [Indexed: 11/22/2022]
Abstract
The aim of this work was to evaluate the effects of a phenolic extract from olive mill waste water on the stabilization of refined olive oil and on French fry quality during the frying process. Frozen, pre-fried potatoes were fried at 180 °C for 8 min in refined olive oil enriched by different concentrations of a phenolic extract, while oil enriched by a common synthetic antioxidant (butylated hydroxytoluene) was used for comparison. The whole frying process took six hours. The phenolic extract has revealed as a very promising oil stabilizing agent during frying, playing an important role (dose-dependent) in preserving the antioxidants both in oil and in food, in reducing the formation of unwanted compounds (acrolein and hexanal), and in contrasting the acrylamide production. These results clearly show that the phenolic extract can be used as a source of natural antioxidants to replace (or avoid) synthetic additives in foods or beverages.
Collapse
|
22
|
Okiyama DCG, Soares ID, Cuevas MS, Crevelin EJ, Moraes LAB, Melo MP, Oliveira AL, Rodrigues CEC. Pressurized liquid extraction of flavanols and alkaloids from cocoa bean shell using ethanol as solvent. Food Res Int 2018; 114:20-29. [PMID: 30361017 DOI: 10.1016/j.foodres.2018.07.055] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 07/12/2018] [Accepted: 07/30/2018] [Indexed: 10/28/2022]
Abstract
Cocoa shell (CS) is a co-product of the cocoa industry used mainly as fuel for boilers but with secondary applications as fertilizer and in animal feed. Although it is known that this material is rich in flavanols and alkaloids, to date, a study has not been conducted that has quantitatively identified these compounds in CS. Thus, the aim of this work was to characterize CS in terms of its composition, regarding catechin, epicatechin, procyanidin B2, caffeine and theobromine, and to evaluate the extraction kinetics of the total flavanols using pressurized liquid extraction (PLE) with absolute ethanol. For the determination of the extraction kinetic data, the DMAC method was used, while each compound was quantified using a UPLC-MS/MS analysis. The major compounds found were theobromine and epicatechin (mean values of 9.89 and 3.5 mg/g CS, respectively). PLE proved to be quite effective; the flavanols extraction yield was enhanced by increasing the temperature and extraction time however, high extraction times and temperatures degraded the procyanidins B2. Peleg's model applied to extraction data description provided a reasonable agreement with the experimental results, which allows their application in modeling and optimization of solid-liquid extraction of the total flavanols from cocoa bean shell.
Collapse
Affiliation(s)
- Dayane C G Okiyama
- Separation Engineering Laboratory (LES), Department of Food Engineering, University of Sao Paulo, 13635-900 Pirassununga, Sao Paulo, Brazil
| | - Ingrid D Soares
- Separation Engineering Laboratory (LES), Department of Food Engineering, University of Sao Paulo, 13635-900 Pirassununga, Sao Paulo, Brazil
| | - Maitê S Cuevas
- Separation Engineering Laboratory (LES), Department of Food Engineering, University of Sao Paulo, 13635-900 Pirassununga, Sao Paulo, Brazil
| | - Eduardo J Crevelin
- Mass Spectrometry Laboratory, Department of Chemistry, University of Sao Paulo, 14040-901 Ribeirao Preto, Sao Paulo, Brazil
| | - Luiz A B Moraes
- Mass Spectrometry Laboratory, Department of Chemistry, University of Sao Paulo, 14040-901 Ribeirao Preto, Sao Paulo, Brazil
| | - Mariza P Melo
- Biological Chemistry Laboratory (LQB), Department of Basic Sciences, University of Sao Paulo, 13635-900 Pirassununga, Sao Paulo, Brazil
| | - Alessandra L Oliveira
- High Pressure Laboratory and Natural Products (LTAPPN), Department of Food Engineering, University of Sao Paulo, 13635-900 Pirassununga, Sao Paulo, Brazil
| | - Christianne E C Rodrigues
- Separation Engineering Laboratory (LES), Department of Food Engineering, University of Sao Paulo, 13635-900 Pirassununga, Sao Paulo, Brazil.
| |
Collapse
|
23
|
Solak R, Turan S, Kurhan S, Erge HS, Karabulut I. Thermal Oxidation Kinetics of Refined Hazelnut Oil. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12037] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Rukiye Solak
- Department of Food Engineering, Faculty of Engineering and Architecture; Abant Izzet Baysal University; TR 14030, Golkoy Campus, Bolu Turkey
| | - Semra Turan
- Department of Food Engineering, Faculty of Engineering and Architecture; Abant Izzet Baysal University; TR 14030, Golkoy Campus, Bolu Turkey
| | - Sebnem Kurhan
- Innovative Food Technologies Development Application and Research Center; Abant Izzet Baysal University; TR 14030, Golkoy Campus, Bolu Turkey
| | - Hande S. Erge
- Department of Food Engineering, Faculty of Engineering and Architecture; Abant Izzet Baysal University; TR 14030, Golkoy Campus, Bolu Turkey
| | - Ihsan Karabulut
- Department of Food Engineering, Faculty of Engineering; Inonu University; Malatya TR 44280, Central Campus, Turkey
| |
Collapse
|
24
|
Redondo-Cuevas L, Castellano G, Torrens F, Raikos V. Revealing the relationship between vegetable oil composition and oxidative stability: A multifactorial approach. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.027] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
25
|
Anti-polymerization activity of tea and fruits extracts during rapeseed oil heating. Food Chem 2018; 239:858-864. [DOI: 10.1016/j.foodchem.2017.07.025] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2017] [Revised: 06/05/2017] [Accepted: 07/07/2017] [Indexed: 12/20/2022]
|
26
|
Mba OI, Dumont MJ, Ngadi M. Thermostability and degradation kinetics of tocochromanols and carotenoids in palm oil, canola oil and their blends during deep-fat frying. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.027] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
27
|
Luo SZ, Chen SS, Pan LH, Qin XS, Zheng Z, Zhao YY, Pang M, Jiang ST. Antioxidative capacity of crude camellia seed oil: Impact of lipophilization products of blueberry anthocyanin. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1350974] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Shui-Zhong Luo
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | | | - Li-Hua Pan
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Xin-Sheng Qin
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Yan-Yan Zhao
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Min Pang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shao-Tong Jiang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| |
Collapse
|
28
|
|
29
|
Factors Impacting the Formation of 3-MCPD Esters and Glycidyl Esters During Deep Fat Frying of Chicken Breast Meat. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2991-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
30
|
Zeb A, Nisar P. Effects of High Temperature Frying of Spinach Leaves in Sunflower Oil on Carotenoids, Chlorophylls, and Tocopherol Composition. Front Chem 2017; 5:19. [PMID: 28382299 PMCID: PMC5360722 DOI: 10.3389/fchem.2017.00019] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2016] [Accepted: 03/06/2017] [Indexed: 11/13/2022] Open
Abstract
Spinach is one of the highly consumed vegetable, with significant nutritional, and beneficial properties. This study revealed for the first time, the effects of high temperature frying on the carotenoids, chlorophylls, and tocopherol contents of spinach leaves. Spinach leaves were thermally processed in the sunflower oil for 15, 30, 45, and 60 min at 250°C. Reversed phase HPLC-DAD results revealed a total of eight carotenoids, four chlorophylls and α-tocopherol in the spinach leaves. Lutein, neoxanthin, violaxanthin, and β-carotene-5,6-epoxide were the major carotenoids, while chlorophyll a and b' were present in higher amounts. Frying of spinach leaves increased significantly the amount of α-tocopherol, β-carotene-5,6-epoxide, luteoxanthin, lutein, and its Z-isomers and chlorophyll b' isomer. There was significant decrease in the amounts of neoxanthin, violaxanthin, chlorophyll b, b' and chlorophyll a with increase of frying time. The increase of frying time increased the total phenolic contents in spinach leaves and fried sunflower oil samples. Chemical characteristics such as peroxide values, free fatty acids, conjugated dienes, conjugated trienes, and radical scavenging activity were significantly affected by frying, while spinach leaves increased the stability of the frying oil. This study can be used to improve the quality of fried vegetable leaves or their products at high temperature frying in food industries for increasing consumer acceptability.
Collapse
Affiliation(s)
- Alam Zeb
- Biochemistry Laboratory, Department of Biotechnology, Faculty of Biological Sciences, University of MalakandChakdara, Pakistan
| | | |
Collapse
|
31
|
Hano C, Corbin C, Drouet S, Quéro A, Rombaut N, Savoire R, Molinié R, Thomasset B, Mesnard F, Lainé E. The lignan (+)-secoisolariciresinol extracted from flax hulls is an effective protectant of linseed oil and its emulsion against oxidative damage. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600219] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Christophe Hano
- LBLGC, Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRA; Université d'Orléans, Pôle Universitaire d'Eure et Loir; Chartres France
- COSMACTIFS GDR3711; Bioactifs et Cosmétiques, CNRS; Orléans cedex 2 France
| | - Cyrielle Corbin
- LBLGC, Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRA; Université d'Orléans, Pôle Universitaire d'Eure et Loir; Chartres France
- COSMACTIFS GDR3711; Bioactifs et Cosmétiques, CNRS; Orléans cedex 2 France
| | - Samantha Drouet
- LBLGC, Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRA; Université d'Orléans, Pôle Universitaire d'Eure et Loir; Chartres France
- COSMACTIFS GDR3711; Bioactifs et Cosmétiques, CNRS; Orléans cedex 2 France
| | - Anthony Quéro
- BIOPI EA3900, Biologie des Plantes et Innovation; Université de Picardie Jules Verne; Amiens France
| | - Natacha Rombaut
- UMR 408, GREEN Team Extraction; Université d'Avignon et des pays du Vaucluse, INRA; Avignon cedex France
- ORTESA LabCom Naturex; Université d'Avignon; Avignon cedex France
| | - Raphaëlle Savoire
- IPB/ENSCBP, CBMN UMR 5248, CNRS/IPB/Université de Bordeaux, Equipe Clip'in; Allée Geoffroy Sait Hilaire, Bât B14; Pessac France
| | - Roland Molinié
- BIOPI EA3900, Biologie des Plantes et Innovation; Université de Picardie Jules Verne; Amiens France
| | - Brigitte Thomasset
- Sorbonne Universités, Génie Enzymatique et Cellulaire, FRE CNRS 3580; Université de Technologie de Compiègne; Compiègne cedex France
| | - François Mesnard
- BIOPI EA3900, Biologie des Plantes et Innovation; Université de Picardie Jules Verne; Amiens France
| | - Eric Lainé
- LBLGC, Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRA; Université d'Orléans, Pôle Universitaire d'Eure et Loir; Chartres France
- COSMACTIFS GDR3711; Bioactifs et Cosmétiques, CNRS; Orléans cedex 2 France
| |
Collapse
|
32
|
Chen SS, Luo SZ, Zheng Z, Zhao YY, Pang M, Jiang ST. Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:868-874. [PMID: 27197789 DOI: 10.1002/jsfa.7808] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 04/17/2016] [Accepted: 05/13/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Crude camellia seed oil is rich in free fatty acids, which must be removed to produce an oil of acceptable quality. In the present study, we reduced the free fatty acid content of crude camellia seed oil by lipophilization of epicatechin with these free fatty acids in the presence of Candida antarctica lipase B (Novozym 435), and this may enhance the oxidative stability of the oil at the same time. RESULTS The acid value of crude camellia seed oil reduced from 3.7 to 2.5 mgKOH g-1 after lipophilization. Gas chomatography-mass spectrometry analysis revealed that epicatechin oleate and epicatechin palmitate were synthesized in the lipophilized oil. The peroxide, p-anisidine, and total oxidation values during heating of the lipophilized oil were much lower than that of the crude oil and commercially available camellia seed oil, suggesting that lipophilized epicatechin derivatives could help enhance the oxidative stability of edible oil. CONCLUSION The enzymatic process to lipophilize epicatechin with the free fatty acids in crude camellia seed oil described in the present study could decrease the acid value to meet the quality standards for commercial camellia seed oil and, at the same time, obtain a new edible camellia seed oil product with good oxidative stability. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Sa-Sa Chen
- College of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
| | - Shui-Zhong Luo
- College of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
| | - Zhi Zheng
- College of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
| | - Yan-Yan Zhao
- College of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
| | - Min Pang
- College of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
| | - Shao-Tong Jiang
- College of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230009, China
| |
Collapse
|
33
|
Ghosh S, Chatterjee D, Mishra S, Bhattacharjee P. Food application of an encapsulated phytochemically rich SC-CO2 extract of a polyherbal mix of tulsi, bay and cardamom: Shelf-life and frying stability of soybean oil. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.023] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
34
|
Peri I, Saguy IS. Continuous injection of water and antioxidants possible roles on oil quality during frying. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.036] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
35
|
Aladedunye F, Matthäus B. Effective lipophilic antioxidant enzymatically derived from Canadian crabapple. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500299] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Felix Aladedunye
- Department for Safety and Quality of Cereals, Working Group for Lipid Research, Max Rubner-Institute (MRI); Federal Research Institute for Nutrition and Food; Detmold Germany
- Department of Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba Canada
| | - Bertrand Matthäus
- Department for Safety and Quality of Cereals, Working Group for Lipid Research, Max Rubner-Institute (MRI); Federal Research Institute for Nutrition and Food; Detmold Germany
| |
Collapse
|
36
|
Aladedunye FA. Curbing thermo-oxidative degradation of frying oils: Current knowledge and challenges. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500047] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Felix A. Aladedunye
- Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba Canada
| |
Collapse
|
37
|
Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9130-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
38
|
Tohma S, Turan S. Rosemary plant (Rosmarinus officinalisL.), solvent extract and essential oil can be used to extend the usage life of hazelnut oil during deep frying. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400382] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Serdar Tohma
- Department of Food Engineering; Golkoy Campus; Abant Izzet Baysal University; Bolu Turkey
| | - Semra Turan
- Department of Food Engineering; Golkoy Campus; Abant Izzet Baysal University; Bolu Turkey
| |
Collapse
|
39
|
Shi R, Guo Y, Vriesekoop F, Yuan Q, Zhao S, Liang H. Improving oxidative stability of peanut oil under microwave treatment and deep fat frying by stearic acid–surfacant–tea polyphenols complex. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400371] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Rong Shi
- State Key Laboratory of Chemical Resource EngineeringBeijing University of Chemical TechnologyBeijingP. R. China
| | - Yi Guo
- State Key Laboratory of Chemical Resource EngineeringBeijing University of Chemical TechnologyBeijingP. R. China
| | - Frank Vriesekoop
- Department of Food ScienceHarper Adams UniversityNewportShropshireEngland
| | - Qipeng Yuan
- State Key Laboratory of Chemical Resource EngineeringBeijing University of Chemical TechnologyBeijingP. R. China
| | - Shuna Zhao
- COFCO Nutrition & Health Research InstituteFuture Science and Technology Park SouthChangpingBeijingP. R. China
| | - Hao Liang
- State Key Laboratory of Chemical Resource EngineeringBeijing University of Chemical TechnologyBeijingP. R. China
| |
Collapse
|
40
|
Enzymatic lipophilization of phenolic extract from rowanberry (Sorbus aucuparia) and evaluation of antioxidative activity in edible oil. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
41
|
Borges TH, Malheiro R, de Souza AM, Casal S, Pereira JA. Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alataVog.) and soybean crude oils. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400351] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Thays Helena Borges
- School of Agronomy and Food Engineering; Federal University of Goiás; Campus Samambaia - Rodovia Goiânia/Nova Veneza; Goiânia Brazil
| | - Ricardo Malheiro
- Mountain Research Centre (CIMO)/School of Agriculture; Polytechnic Institute of Bragança, Campus de Sta Apolónia; Bragança Portugal
- REQUIMTE/Laboratório de Bromatologia e Hidrologia; Faculdade de Farmácia; Universidade do Porto; Porto Portugal
| | - Adriana Marques de Souza
- School of Agronomy and Food Engineering; Federal University of Goiás; Campus Samambaia - Rodovia Goiânia/Nova Veneza; Goiânia Brazil
| | - Susana Casal
- REQUIMTE/Laboratório de Bromatologia e Hidrologia; Faculdade de Farmácia; Universidade do Porto; Porto Portugal
| | - José Alberto Pereira
- Mountain Research Centre (CIMO)/School of Agriculture; Polytechnic Institute of Bragança, Campus de Sta Apolónia; Bragança Portugal
| |
Collapse
|
42
|
|
43
|
Gertz C, Aladedunye F, Matthäus B. Deep‐fat frying – An ancient popular process with a lot of open questions. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300263] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|