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Reguengo LM, Nascimento RDPD, Machado APDF, Marostica Junior MR. Signaling pathways and the potential anticarcinogenic effect of native Brazilian fruits on breast cancer. Food Res Int 2022; 155:111117. [DOI: 10.1016/j.foodres.2022.111117] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 03/07/2022] [Accepted: 03/08/2022] [Indexed: 12/22/2022]
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Rasmussen PP, Stevanato N, Raspe DT, dos Santos Garcia VA, da Silva C. Babassu kernel oil: Enhanced extraction and chemical characterization. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16559] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pamela Pinheiro Rasmussen
- Departamento de Tecnologia, Universidade Estadual de Maringá (UEM), Avenida Ângelo Moreira da Fonseca, CEP 87506‐370, Umuarama PR Brasil
| | - Natália Stevanato
- Programa de Pós‐graduação em Engenharia Química, Universidade Estadual de Maringá (UEM), Avenida Colombo, 5790, D‐90, CEP 87020‐900, Maringá PR Brasil
| | - Djéssica Tatiane Raspe
- Programa de Pós‐graduação em Ciência de Alimentos, Universidade Estadual de Maringá (UEM), Avenida Colombo, 5790, J‐45, CEP 87020‐900, Maringá PR Brasil
| | - Vitor Augusto dos Santos Garcia
- Departamento de Tecnologia, Universidade Estadual de Maringá (UEM), Avenida Ângelo Moreira da Fonseca, CEP 87506‐370, Umuarama PR Brasil
| | - Camila da Silva
- Departamento de Tecnologia, Universidade Estadual de Maringá (UEM), Avenida Ângelo Moreira da Fonseca, CEP 87506‐370, Umuarama PR Brasil
- Programa de Pós‐graduação em Engenharia Química, Universidade Estadual de Maringá (UEM), Avenida Colombo, 5790, D‐90, CEP 87020‐900, Maringá PR Brasil
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Zhang Y, Li X, Lu X, Sun H, Wang F. Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review. Food Res Int 2021; 150:110791. [PMID: 34865806 DOI: 10.1016/j.foodres.2021.110791] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 10/19/2021] [Accepted: 10/24/2021] [Indexed: 11/28/2022]
Abstract
Roasting is widely applied in oil processing and employs high temperatures (90-260 °C) to heat oilseeds evenly. Roasting improves the extraction yield of oil by the generation of pores in the oilseed cell walls, which facilitates the movement of oil from oilseed during subsequent extraction. It also affects the nutritional value and palatability of the prepared oil, which has attracted consumers' attention. An appropriate roasting process contributes to better extraction of bioactive compounds, particularly increasing the total polyphenol content in the oil. Correspondingly, extracted oil exhibits higher antioxidant capacity and oxidative stability after roasting the oilseeds due to better extraction of endogenous antioxidants and the generation of Maillard reaction products. Furthermore, roasting process is critical for the formation of aroma-active volatiles and the improvement of desired sensory characteristics, so it is indispensable for the production of fragrant oil. However, some harmful components are inevitably generated during roasting, including oxidation products, polycyclic aromatic hydrocarbons, and acrylamide. Monitoring and controlling the concentrations of harmful compounds in the oil during the roasting process is important. Therefore, this review updates how roasting affect the quality and safety of oils and provides useful insight into regulation of the roasting process based on bioactive compounds, sensory characteristics, and safety of oils. Further research is required to assess the nutritional value and safety of roasted oils in vivo and to develop a customized roasting process for various oilseeds to produce good-quality oils.
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Affiliation(s)
- Yu Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xiaolong Li
- COFCO Nutrition & Health Research Institute, No.4 Road, Future Science and Technology Park South, Beiqijia, Changping, Beijing 102209, PR China
| | - Xinzhu Lu
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Hao Sun
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Fengjun Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China.
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Heat Treatment Improves UV Photoprotective Effects of Licorice in Human Dermal Fibroblasts. Processes (Basel) 2021. [DOI: 10.3390/pr9061040] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
External stimulation of the skin by ultraviolet B (UVB) radiation induces oxidative stress or inflammation, causing skin aging and skin cancer. Glycyrrhiza uralensis (licorice) has been used as a medicinal plant for its antioxidant, anti-inflammatory, antiviral, antimicrobial, anticarcinogenic, and hepatoprotective properties. The present study analyzed the effects of thermal processing on the bioactivities of licorice. Heat-treated licorice (HL) extracts had better antioxidant and anti-inflammatory activities than non-treated licorice (NL) extract. HL extracts also had higher total phenol contents than NL extract. In particular, contents of isoliquiritigenin, an antioxidant and anti-inflammatory substance of licorice, increased in proportion to the skin-protection effects of HL extracts. Heat treatment increased the contents of phenolic compounds such as isoliquiritigenin in licorice extract, which improved the UV photoprotective effect of licorice in human dermal fibroblasts.
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