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Dordevic D, Gablo N, Zelenkova L, Dordevic S, Tremlova B. Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties. Foods 2024; 13:1833. [PMID: 38928775 PMCID: PMC11202819 DOI: 10.3390/foods13121833] [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: 05/17/2024] [Revised: 06/07/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
Coffee ranks as the second most consumed beverage globally, and its popularity is associated with the growing accumulation of spent coffee grounds (SCG), a by-product that, if not managed properly, constitutes a serious ecological problem. Analyses of SCG have repeatedly shown that they are a source of substances with antioxidant and antimicrobial properties. In this study, we assessed SCG as a substrate for the production of edible/biodegradable films. The κ-carrageenan was utilized as a base polymer and the emulsified SCG oil as a filler. The oil pressed from a blend of Robusta and Arabica coffee had the best quality and the highest antioxidant properties; therefore, it was used for film production. The film-forming solution was prepared by dissolving κ-carrageenan in distilled water at 50 °C, adding the emulsified SCG oil, and homogenizing. This solution was cast onto Petri dishes and dried at room temperature. Chemical characterization showed that SCG increased the level of polyphenols in the films and the antioxidant properties, according to the CUPRAC assay (CC1 23.90 ± 1.23 µmol/g). SCG performed as a good plasticizer for κ-carrageenan and enhanced the elongation at the break of the films, compared with the control samples. The solubility of all SCG films reached 100%, indicating their biodegradability and edibility. Our results support the application of SCG as an active and easily accessible compound for the food packaging industry.
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Affiliation(s)
| | - Natalia Gablo
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (D.D.); (L.Z.); (S.D.); (B.T.)
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Shen J, Liu Y, Wang X, Bai J, Lin L, Luo F, Zhong H. A Comprehensive Review of Health-Benefiting Components in Rapeseed Oil. Nutrients 2023; 15:nu15040999. [PMID: 36839357 PMCID: PMC9962526 DOI: 10.3390/nu15040999] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 02/04/2023] [Accepted: 02/13/2023] [Indexed: 02/19/2023] Open
Abstract
Rapeseed oil is the third most consumed culinary oil in the world. It is well-known for its high content of unsaturated fatty acids, especially polyunsaturated fatty acids, which make it of great nutritional value. There is increasing evidence that a diet rich in unsaturated fatty acids offers health benefits. Although the consumption of rapeseed oil cuts across many areas around the world, the nutritional elements of rapeseed oil and the exact efficacy of the nutrients remain unclear. In this review, we systematically summarized the latest studies on functional rapeseed components to ascertain which component of canola oil contributes to its function. Apart from unsaturated fatty acids, there are nine functional components in rapeseed oil that contribute to its anti-microbial, anti-inflammatory, anti-obesity, anti-diabetic, anti-cancer, neuroprotective, and cardioprotective, among others. These nine functional components are vitamin E, flavonoids, squalene, carotenoids, glucoraphanin, indole-3-Carbinol, sterols, phospholipids, and ferulic acid, which themselves or their derivatives have health-benefiting properties. This review sheds light on the health-benefiting effects of rapeseed oil in the hope of further development of functional foods from rapeseed.
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Affiliation(s)
- Junjun Shen
- National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China
- Faculty of Bioscience and Biotechnology, Central South University of Forestry and Technology, Changsha 410004, China
- The Research and Development Department, Hunan Jinjian Cereals Industry, Changde 415001, China
- Correspondence: (J.S.); (Y.L.); Tel.: +86-731-85623491 (J.S.)
| | - Yejia Liu
- The Research and Development Department, Hunan Jinjian Cereals Industry, Changde 415001, China
- Faculty of Life and Environmental Sciences, Hunan University of Arts and Science, Changde 415006, China
- Correspondence: (J.S.); (Y.L.); Tel.: +86-731-85623491 (J.S.)
| | - Xiaoling Wang
- Faculty of Bioscience and Biotechnology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Jie Bai
- National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China
| | - Lizhong Lin
- National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China
- The Research and Development Department, Hunan Jinjian Cereals Industry, Changde 415001, China
| | - Feijun Luo
- National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China
| | - Haiyan Zhong
- National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China
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Huang S, Liu Y, Sun X, Li J. Application of Artificial Neural Network Based on Traditional Detection and GC-MS in Prediction of Free Radicals in Thermal Oxidation of Vegetable Oil. Molecules 2021; 26:6717. [PMID: 34771126 PMCID: PMC8586939 DOI: 10.3390/molecules26216717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 11/01/2021] [Accepted: 11/02/2021] [Indexed: 11/30/2022] Open
Abstract
In this study, electron paramagnetic resonance (EPR) and gas chromatography-mass spectrometry (GC-MS) techniques were applied to reveal the variation of lipid free radicals and oxidized volatile products of four oils in the thermal process. The EPR results showed the signal intensities of linseed oil (LO) were the highest, followed by sunflower oil (SO), rapeseed oil (RO), and palm oil (PO). Moreover, the signal intensities of the four oils increased with heating time. GC-MS results showed that (E)-2-decenal, (E,E)-2,4-decadienal, and 2-undecenal were the main volatile compounds of oxidized oil. Besides, the oxidized PO and LO contained the highest and lowest contents of volatiles, respectively. According to the oil characteristics, an artificial neural network (ANN) intelligent evaluation model of free radicals was established. The coefficients of determination (R2) of ANN models were more than 0.97, and the difference between the true and predicted values was small, which indicated that oil profiles combined with chemometrics can accurately predict the free radical of thermal oxidized oil.
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Affiliation(s)
- Shengquan Huang
- Nuspower Greatsun (Guangdong) Biotechnology Co., Ltd., Guangzhou 510931, China;
| | - Ying Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.L.); (X.S.)
| | - Xuyuan Sun
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.L.); (X.S.)
| | - Jinwei Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.L.); (X.S.)
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Wroniak M, Raczyk M, Kruszewski B, Symoniuk E, Dach D. Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein. Antioxidants (Basel) 2021; 10:1637. [PMID: 34679771 PMCID: PMC8533521 DOI: 10.3390/antiox10101637] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/12/2021] [Accepted: 10/13/2021] [Indexed: 11/20/2022] Open
Abstract
One of the commonly used food preparation methods is frying. Fried food is admired by consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil at high temperature, usually 170-190 °C, and it requires a relatively short time. The aim of this study was to analyze the thermo-oxidative changes occurring during the deep frying of products such as potatoes and tofu in cold pressed rapeseed oils and palm olein. Cold pressed rapeseed oil from hulled seeds (RO), cold pressed high oleic rapeseed oil from hulled seeds (HORO), and palm olein (PO) (for purposes of comparison) were used. Characterization of fresh oils (after purchase) and oils after 6, 12, and 18 h of deep frying process of a starch product (potatoes) and a protein product (tofu) was performed. The quality of oils was analyzed by determining peroxide value, acid value, p-anisidine value, content of carotenoid and chlorophyll pigments, polar compounds, smoke point, color (CIE L*a*b*), fatty acids content and profile, calculation of lipid nutritional quality indicators, and oxidative stability index (Rancimat). Cold pressed high oleic rapeseed oil was more stable during deep frying compared to cold pressed rapeseed oil, but much less stable than palm olein. In addition, more thermo-oxidative changes occurred in the tested oils when deep frying the starch product (potatoes) compared to the deep frying of the protein product (tofu).
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Affiliation(s)
- Małgorzata Wroniak
- Department of Food Technology and Assessment, Division of Fats & Oils and Food Concentrates Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland; (M.W.); (E.S.); (D.D.)
| | - Marianna Raczyk
- Department of Food Technology and Assessment, Division of Fruit, Vegetable and Cereal Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
| | - Bartosz Kruszewski
- Department of Food Technology and Assessment, Division of Fruit, Vegetable and Cereal Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
| | - Edyta Symoniuk
- Department of Food Technology and Assessment, Division of Fats & Oils and Food Concentrates Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland; (M.W.); (E.S.); (D.D.)
| | - Dominika Dach
- Department of Food Technology and Assessment, Division of Fats & Oils and Food Concentrates Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland; (M.W.); (E.S.); (D.D.)
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Salami A, Asefi N, Kenari RE, Gharekhani M. Addition of pumpkin peel extract obtained by supercritical fluid and subcritical water as an effective strategy to retard canola oil oxidation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00491-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Chew SC. Cold-pressed rapeseed (Brassica napus) oil: Chemistry and functionality. Food Res Int 2020; 131:108997. [DOI: 10.1016/j.foodres.2020.108997] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 12/03/2019] [Accepted: 01/08/2020] [Indexed: 01/22/2023]
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Jackowska I, Bojanowska M, Staszowska‐Karkut M, Sachadyn‐Król M. Low concentration short time ozonation of rapeseed seeds reduces the stability of the oil and content of some antioxidant components. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14251] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Izabella Jackowska
- Department of Chemistry University of Life Sciences in Lublin Akademicka Street 15 20‐950 Lublin Poland
| | - Monika Bojanowska
- Department of Chemistry University of Life Sciences in Lublin Akademicka Street 15 20‐950 Lublin Poland
| | - Monika Staszowska‐Karkut
- Department of Chemistry University of Life Sciences in Lublin Akademicka Street 15 20‐950 Lublin Poland
| | - Monika Sachadyn‐Król
- Department of Chemistry University of Life Sciences in Lublin Akademicka Street 15 20‐950 Lublin Poland
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Shin DM, Kim DH, Yune JH, Kwon HC, Kim HJ, Seo HG, Han SG. Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction. Food Sci Anim Resour 2019; 39:446-458. [PMID: 31304473 PMCID: PMC6612790 DOI: 10.5851/kosfa.2019.e41] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 04/24/2019] [Accepted: 04/30/2019] [Indexed: 12/27/2022] Open
Abstract
The aim of this study was to investigate the oxidative status and quality characteristics of four animal skin-derived fats extracted using an identical extraction method. Pressurized hot water extraction, a green extraction method, was used to extract animal skin fats (duck, chicken, swine, and bovine skin). Multiple experiments were performed during accelerated storage at 60°C for 90 days. Quality characteristics, such as extraction yield, iodine value (IV), fatty acid composition, and fat viscosity were determined. In addition, indicators for oxidative status, including acid value (AV), peroxide value (PV), p-anisidine value (p-AV), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD), and total oxidation (totox) values were evaluated. The fat extraction yield was highest in bovine fat, followed by duck, swine, and chicken fats. The IV was higher in duck and chicken fats. Duck fats contained the most unsaturated fats and the least saturated fats. Fat oxidation indicators, such as PV, TBARS, and totox values, were relatively higher in duck fats during storage compared to the other fats. Other indicators, including AV, p-AV, and CD, were similar in duck, chicken, and swine fats. Viscosity was similar in all the tested fats but markedly increased after 70 days of storage in duck fats. Our data indicate that duck skin fat was more vulnerable to oxidative changes in accelerated storage conditions and this may be due to its higher unsaturated fatty acid content. Supplementation with antioxidants might be a reasonable way to solve the oxidation issue in duck skin fats.
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Affiliation(s)
- Dong-Min Shin
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Do Hyun Kim
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Jong Hyeok Yune
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Hyuk Cheol Kwon
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Hyo Juong Kim
- Taekyung Food and Processing R&D
Center, Seoul 07057, Korea
| | - Han Geuk Seo
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Sung Gu Han
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
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