Are Chinese edible oils safe? A survey of trans fatty acid contents in Chinese edible oils

Consumer Preferences and Willingness to Pay for High-Quality Vegetable Oils: A Cross-Sectional Analysis of Chinese Residents

The consumption of edible vegetable oil is an important source of essential fatty acids and vitamin E for the human body. Guiding residents to consume scientifically and reasonably control the intake of edible oils is an important part of promoting the construction of a healthy China. Currently, Chinese residents have an insufficient understanding of the scientific consumption of edible oils, leading to an intake exceeding the dietary recommendations, resulting in excessive fat intake and increasing the risk of chronic diseases such as obesity and cardiovascular diseases. Based on the Theory of Planned Behavior (TPB) and using Structural Equation Modeling (SEM), this study analyzed the cognitive preferences and willingness to pay a premium for edible vegetable oils among urban consumers in China. The survey included 1098 Chinese urban consumers of vegetable oils. The research found that attitudes, health value, monetary value, and environmental endowment of urban residents are the main predicting factors of the intention to purchase high-quality vegetable oils. This study confirms the applicability of the Theory of Planned Behavior in the consumption of high-quality vegetable oils and provides theoretical contributions and insights for Chinese enterprises and policymakers in formulating marketing strategies for vegetable oils.

Novel oxidation indicator films based on natural pigments and corn starch/carboxymethyl cellulose

The existing oil oxidation detection methods are unsuitable for consumers to identify oil oxidation in a domestic setting. This study aims to develop indicator films detecting the degree of lipid oxidation with the naked eye. Purple sweet potato pigment (PSP) was chosen as a color indicator due to its response to hydrogen peroxide. The novel oxidation indicator films were prepared using corn starch, carboxymethyl cellulose (CMC), and varying concentrations of PSP. Fourier transform infrared spectroscopy spectra and scanning electron microscopy analysis confirmed the successful dispersion of PSP in the films. Thermal stability, light resistance, ultraviolet light resistance, mechanical resistance, and flexibility of films containing PSP were improved, enhancing the potential application in detecting oxidized substances. All the films exhibited noticeable color changes when exposed to different concentrations of hydrogen peroxide. These differences were more pronounced with higher levels of PSP. When these films were used to determine the degree of lipid oxidation, the ∆E value of the CS-PSP-0.25 % film showed a linear relationship (R2 = 0.929) with the peroxide value, unlike other films. Therefore, it is reliable to infer the peroxide value of edible oil by observing the color of the films, which helps customers avoid consuming expired oils.