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Juvvi P, Kumar R, Semwal AD. Recent studies on alternative technologies for deep-fat frying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1417-1427. [PMID: 38966790 PMCID: PMC11219732 DOI: 10.1007/s13197-023-05911-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/19/2023] [Accepted: 11/27/2023] [Indexed: 07/06/2024]
Abstract
Deep fat fried food products have been considered as a vital dietary contributor to certain chronic diseases, including the risk of atherosclerosis, cancer and hypertension. Hence, many food industries are focusing on low fat fried products to attract consumers. In general, oil is absorbed during deep fat frying, and this century old process is used for preparing various kinds of fried food products such as potato chips, banana chips, savory snacks, etc. Vacuum frying, electric field frying and two-stage frying technologies have been developed as an alternatives to traditional frying. These two technologies are suitable for most fried products; however, they may not be suitable for sugar based fruits as they can lead to the formation of browning reactions, which are generally considered unacceptable. This review aims to cover recent work done in the area of vacuum frying and two-stage frying, including the role of pre-treatment and post-treatment novel methods. Additionally, emphasis has been given on recent innovations to improve the quality of vacuum and two-stage frying, particularly concerning the reduction of oil uptake in fried food products.
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Affiliation(s)
- Praneeth Juvvi
- Food Engineering and Packaging Technology Division, DRDO-Defence Food Research Laboratory (DFRL), Mysore, Karnataka 570011 India
| | - Ranganathan Kumar
- Food Engineering and Packaging Technology Division, DRDO-Defence Food Research Laboratory (DFRL), Mysore, Karnataka 570011 India
| | - Anil Dutt Semwal
- DRDO-Defence Food Research Laboratory (DFRL), Mysore, 570011 India
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2
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Fedko M, Siger A, Szydłowska-Czerniak A, Rabiej-Kozioł D, Tymczewska A, Włodarczyk K, Kmiecik D. The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils. Foods 2024; 13:2336. [PMID: 39123528 PMCID: PMC11311388 DOI: 10.3390/foods13152336] [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: 06/25/2024] [Revised: 07/22/2024] [Accepted: 07/22/2024] [Indexed: 08/12/2024] Open
Abstract
Cold-pressed oils are rich sources of bioactive substances, which may protect triacylglycerols from degradation during frying. Nevertheless, these substances may decompose under high temperature. This work considers the content of bioactive substances in blends and their changes during high-temperature heating. Blends of refined rapeseed oil with 5% or 25% in one of three cold-pressed oils (rapeseed, coriander and apricot) were heated at 170 or 200 °C in a thin layer on a pan. All non-heated blends and cold-pressed oils were tested for fatty acid profile, content and composition of phytosterols, tocochromanols, chlorophyll and radical scavenging activity (RSA) analyzed by 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays. Moreover, the stability of phytosterols, tocochromanols, DPPH and ABTS values was determined in heated blends. All tocochromanols were lost during the heating process, in particular, at 200 °C. However, there were some differences between homologues. α-Tocopherol and δ-tocopherol were the most thermolabile and the most stable, respectively. Phytosterols were characterized by very high stability at both temperatures. We observed relationships between ABTS and DPPH values and contents of total tocochromanols and α-tocopherol. The obtained results may be useful in designing a new type of fried food with improved health properties and it may be the basis for further research on this topic.
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Affiliation(s)
- Monika Fedko
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-787 Warsaw, Poland
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Wojska Polskiego 31, 60-634 Poznań, Poland;
| | - Aleksandra Szydłowska-Czerniak
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (A.S.-C.); (D.R.-K.); (A.T.); (K.W.)
| | - Dobrochna Rabiej-Kozioł
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (A.S.-C.); (D.R.-K.); (A.T.); (K.W.)
| | - Alicja Tymczewska
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (A.S.-C.); (D.R.-K.); (A.T.); (K.W.)
| | - Katarzyna Włodarczyk
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (A.S.-C.); (D.R.-K.); (A.T.); (K.W.)
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-634 Poznań, Poland;
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Zakaria EM, Mohammed E, Alsemeh AE, Eltaweel AM, Elrashidy RA. Multiple-heated cooking oil promotes early hepatic and renal senescence in adult male rats: the potential regenerative capacity of oleuropein. Toxicol Mech Methods 2024:1-18. [PMID: 38845370 DOI: 10.1080/15376516.2024.2365431] [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: 03/10/2024] [Accepted: 06/03/2024] [Indexed: 07/10/2024]
Abstract
For economic purposes, cooking oil is repeatedly heated in food preparation, which imposes serious health threats. This study investigated the detrimental effects of multiple-heated cooking oil (MHO) on hepatic and renal tissues with particular focusing on cellular senescence (CS), and the potential regenerative capacity of oleuropein (OLE). Adult male rats were fed MHO-enriched diet for 8 weeks and OLE (50 mg/kg, PO) was administered daily for the last four weeks. Liver and kidney functions and oxidative stress markers were measured. Cell cycle markers p53, p21, cyclin D, and proliferating cell nuclear antigen (PCNA) were evaluated in hepatic and renal tissues. Tumor necrosis factor-α (TNF-α) and Bax were assessed by immunohistochemistry. General histology and collagen deposition were also examined. MHO disturbed hepatic and renal structures and functions. MHO-fed rats showed increased oxidative stress, TNF-α, Bax, and fibrosis in liver and kidney tissues. MHO also enhanced the renal and hepatic expression of p53, p21, cyclin D and PCNA. On the contrary, OLE mitigated MHO-induced oxidative stress, inflammatory burden, apoptotic and fibrotic changes. OLE also suppressed CS and preserved kidney and liver functions. Collectively, OLE displays marked regenerative capacity against MHO-induced hepatic and renal CS, via its potent antioxidant and anti-inflammatory effects.
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Affiliation(s)
| | - Ebaa Mohammed
- Pharmacology Department, Zagazig University, Zagazig, Egypt
- Medicines Information Center, Zagazig University Hospitals, Zagazig, Egypt
| | | | - Asmaa Monir Eltaweel
- Anatomy and Embryology Department, Zagazig University, Zagazig, Egypt
- College of Medicine, King Saud bin Abdulaziz University for Health Sciences (KSAU-HS), Riyadh, Saudi Arabia
- King Abdullah International Medical Research Center, Riyadh, Saudi Arabia
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Wang QL, Yang Q, Kong XP, Chen HQ. The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts. Food Chem 2024; 438:137992. [PMID: 37983996 DOI: 10.1016/j.foodchem.2023.137992] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 10/31/2023] [Accepted: 11/11/2023] [Indexed: 11/22/2023]
Abstract
The batter compositions can affect the oil uptake and texture of fried batter-coated nuts. In this study, the oil uptake and quality of fried batter-coated peanuts and sunflower seeds added with resistant starch and protein were investigated. The results demonstrated that the addition of resistant starch increased the batter hardness and fracturability of the fried batter-coated peanuts by 34.36 % and 33.73 %, respectively. The oil content of fried batter-coated peanuts and sunflower seeds were decreased by 17.98 % and 15.69 %, respectively, with the addition of protein. The microstructure and roughness of the batter revealed that the batter added with protein became denser and uniform. Furthermore, the protein in the batter added with 6 % soy protein isolate had a high surface hydrophobicity. In summary, the addition of resistant starch and protein in batter will be a promising strategy for reducing the oil content and improving the quality of fried batter-coated nuts.
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Affiliation(s)
- Qing-Lian Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Qin Yang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Xiang-Ping Kong
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Han-Qing Chen
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China.
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Shi J, Tao J, Fu Y, Zhao L, Yang R, Qu L, Li Z, Sun Y. Rapid quantitative evaluation of total polar materials (TPM) in frying oil based on an "off-on" fluorescence viscosity response probe. Anal Chim Acta 2024; 1292:342267. [PMID: 38309849 DOI: 10.1016/j.aca.2024.342267] [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: 12/05/2023] [Revised: 01/15/2024] [Accepted: 01/17/2024] [Indexed: 02/05/2024]
Abstract
The content of total polar material (TPM) is considered as a comprehensive indicator to evaluate the quality of edible oils which should be discarded and no longer be used when TPM content exceeding 27 %. Nevertheless, there is currently a lack of a convenient and efficient TPM detection method, which is a meaningful challenge. With the increase of TPM content, the viscosity of frying oil grows, and the two maintain a satisfactory positive correlation. Consequently, an "off-on" fluorescence probe TCF-PR method based on viscosity-response has been developed. There exists a good linear relationship between the fluorescence intensity of the probe and the TPM content of soybean oil ((R2 = 0.9936) and salad oil (R2 = 0.9878), accompanying with the advantage of fast response (3 s), which means the rapid detection of TPM can be realized to determine the quality of frying oil in the field of food safety.
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Affiliation(s)
- Jiayi Shi
- College of Chemistry, Henan Joint International Research Laboratory of Green Construction of Functional Molecules and Their Bioanalytical Applications, Zhengzhou Key Laboratory of Functional Nanomaterial and Medical Theranostic, Laboratory of Zhongyuan Food, Zhengzhou University, Zhengzhou, 450001, China
| | - Jian Tao
- Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou, 450003, China
| | - Yanfeng Fu
- Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou, 450003, China; Zhengzhou Zhongdao Biotechnology Company Limited, Zhengzhou, 450001, China
| | - Linping Zhao
- Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou, 450003, China; Zhengzhou Zhongdao Biotechnology Company Limited, Zhengzhou, 450001, China
| | - Ran Yang
- College of Chemistry, Henan Joint International Research Laboratory of Green Construction of Functional Molecules and Their Bioanalytical Applications, Zhengzhou Key Laboratory of Functional Nanomaterial and Medical Theranostic, Laboratory of Zhongyuan Food, Zhengzhou University, Zhengzhou, 450001, China; Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou, 450003, China
| | - Lingbo Qu
- College of Chemistry, Henan Joint International Research Laboratory of Green Construction of Functional Molecules and Their Bioanalytical Applications, Zhengzhou Key Laboratory of Functional Nanomaterial and Medical Theranostic, Laboratory of Zhongyuan Food, Zhengzhou University, Zhengzhou, 450001, China; Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou, 450003, China
| | - Zhaohui Li
- College of Chemistry, Henan Joint International Research Laboratory of Green Construction of Functional Molecules and Their Bioanalytical Applications, Zhengzhou Key Laboratory of Functional Nanomaterial and Medical Theranostic, Laboratory of Zhongyuan Food, Zhengzhou University, Zhengzhou, 450001, China; Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou, 450003, China
| | - Yuanqiang Sun
- College of Chemistry, Henan Joint International Research Laboratory of Green Construction of Functional Molecules and Their Bioanalytical Applications, Zhengzhou Key Laboratory of Functional Nanomaterial and Medical Theranostic, Laboratory of Zhongyuan Food, Zhengzhou University, Zhengzhou, 450001, China.
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Luo X, Hu B, Jia C, Liu R, Rong J, Zhao S, Niu M, Xu Y, Yin T, You J. Study by means of 1H nuclear magnetic resonance of the oxidation process in high oleic sunflower oil and palm oil during deep-frying of fish cakes. Food Res Int 2024; 179:113942. [PMID: 38342517 DOI: 10.1016/j.foodres.2024.113942] [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: 10/19/2023] [Revised: 12/26/2023] [Accepted: 01/02/2024] [Indexed: 02/13/2024]
Abstract
This study aimed to compare the frying performance of palm oil (PO) and high oleic sunflower oil (HOSO) during frying aquatic products. The quality change and frying performance of HOSO and PO during frying of fish cakes were investigated. The oxidation and hydrolysis products of both oils were explored by the nuclear magnetic resonance technique. The results showed that the color deepening rate of PO was higher than that of HOSO. After 18 h of frying, the total polar compound content of PO and HOSO reached 25.67% and 27.50%, respectively. HOSO had lower degree of oxidation than PO after 24 h of continuous frying. The polyunsaturated fatty acid content in HOSO and PO significantly decreased. The oleic acid content in HOSO remained above 80% during the frying process. The major aldehydes in both oils were (E, E)-2,4-alkadienals and n-alkanals and glycerol diesters (DAGs) were abundant in PO. Furthermore, the addition of fish cakes had slight effect on the quality of the frying oil. Therefore, HOSO is an appropriate candidate for frying owing to its excellent frying stability and nutritional value.
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Affiliation(s)
- Xiaoyu Luo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Benlun Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China.
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Jianhua Rong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Meng Niu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Yan Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Tao Yin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Juan You
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
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7
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Lima LEDM, Maciel BLL, Passos TS. Oil Frying Processes and Alternative Flour Coatings: Physicochemical, Nutritional, and Sensory Parameters of Meat Products. Foods 2024; 13:512. [PMID: 38397489 PMCID: PMC10888343 DOI: 10.3390/foods13040512] [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: 09/05/2023] [Revised: 10/12/2023] [Accepted: 10/13/2023] [Indexed: 02/25/2024] Open
Abstract
The frying process changes can be desirable and undesirable, involving the physicochemical, nutritional, and sensory aspects, depending on the food and oil properties and the frying process. In this context, alternative flours emerge as a strategy for adding value to the food since they are rich in fiber, vitamins, and minerals, contributing to the variability of ingredients and the full use of food, including residues such as seeds and husks. This narrative review aims to gather current scientific data addressing the alternative flour coatings on breaded meat, mainly chicken, products to evaluate the effects on fried products' nutritional value, physicochemical parameters, and sensory attributes. Scopus, Science Direct, Springer, and Web of Science search bases were used. This review showed that alternative flours (from cereals, legumes, fruits, and vegetables) used as coatings increase water retention and reduce oil absorption during frying, increase fibers and micronutrient content, which are not present in sufficient quantities in commonly used flours due to the refining process. These flours also reduce gluten consumption by sensitive individuals in addition to favoring the development of desirable sensory characteristics to attract consumers. Therefore, frying processes in oil promote a reduction in humidity, an increase in oil absorption and energy content, and a decrease in vitamin content. In this context, coatings based on alternative flours can reduce these adverse effects of the frying process.
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Affiliation(s)
- Luzia Ellen de Mendonça Lima
- Department of Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil;
| | - Bruna Leal Lima Maciel
- Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil;
| | - Thaís Souza Passos
- Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil;
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Zhou W, Peng Y, Wu Z, Zhang W, Cong Y. Study on the Frying Performance Evaluation of Refined Soybean Oil after PLC Enzymatic Degumming. Foods 2024; 13:275. [PMID: 38254576 PMCID: PMC10815329 DOI: 10.3390/foods13020275] [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: 12/20/2023] [Revised: 01/09/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
It is known that phospholipase C (PLC) enzymatic degumming can hydrolyze phospholipids into diacylglycerol (DAG), which improves the efficiency of oil processing. However, it is unclear whether the presence of DAG and the use of enzymes affect the performance of the oil. This paper evaluated the frying performance of PLC-degummed refined soybean oil. Following the chicken wings and potato chips frying trials, results revealed that after 30 cycles of frying, free fatty acid (FFA) levels were 0.22% and 0.21%, with total polar compounds (TPC) at 23.75% and 24.00%, and peroxide value (PV) levels were 5.90 meq/kg and 6.45 meq/kg, respectively. Overall, PLC-degummed refined soybean oil showed almost the same frying properties as traditional water-degummed refined oil in terms of FFA, PV, TPC, polymer content, viscosity, color, foaming of frying oils, and appearance of foods. Moreover, FFA, TPC, polymer content, foaming, and color showed significant positive correlations with each other (p < 0.05) in soybean oil intermittent frying processing.
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Affiliation(s)
- Wenting Zhou
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.Z.); (Y.P.); (Z.W.); (W.Z.)
| | - Yuxin Peng
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.Z.); (Y.P.); (Z.W.); (W.Z.)
| | - Zongyuan Wu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.Z.); (Y.P.); (Z.W.); (W.Z.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Weinong Zhang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.Z.); (Y.P.); (Z.W.); (W.Z.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yanxia Cong
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (W.Z.); (Y.P.); (Z.W.); (W.Z.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
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Mahmud N, Islam J, Oyom W, Adrah K, Adegoke SC, Tahergorabi R. A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods. Heliyon 2023; 9:e21500. [PMID: 38027829 PMCID: PMC10660127 DOI: 10.1016/j.heliyon.2023.e21500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 12/01/2023] Open
Abstract
Purpose This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods. By investigating the factors influencing oil incorporation during deep-frying and examining the application of oleogels in this process, we seek to provide insights into using oleogels as an alternative to traditional cooking oils. Scope Deep-frying, a widely used cooking method, leads to the retention of large amounts of oil in fried food, which has been associated with health concerns. To address this issue, researchers have investigated various methods to minimize oil absorption during frying. One promising approach is the use of oleogels, which are thermo-reversible, three-dimensional gel networks formed by entrapment of bulk oil with a low concentration (<10% of weight) of solid lipid materials known as oleogelators. This review will focus on the following aspects: a) an overview of deep-fried foods, b) factors influencing oil uptake and underlying mechanisms for oil absorption during deep-frying, c) the characterization and application of different frying oils and their oleogels in deep-fried foods, d) components of the oleogel system for deep-frying, and e) the health impact, oxidative stability, and sensory acceptability of using oleogels in deep-frying. Key findings The review highlights the potential of oleogels as a promising alternative frying medium to reduce fat absorption in deep-fried foods. Considering the factors influencing oil uptake during deep-frying, as well as exploring the properties and applications of different frying oils and their oleogels, can result in improved product qualities and heightened consumer acceptance. Moreover, oleogels offer the advantage of lower fat content in fried products, addressing health concerns associated with traditional deep-frying methods. The capacity to enhance the nutritional and energy profile of foods while preserving sensory qualities and oxidative stability positions oleogels as a promising choice for upcoming food processing applications.
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Affiliation(s)
- Niaz Mahmud
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
| | - Joinul Islam
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
- Department of Food Science and Technology, University of Georgia, Athens, GA, 30602, USA
| | - William Oyom
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
| | - Kelvin Adrah
- Joint School of Nanoscience and Nanoengineering, 2907 East Gate City Blvd, Greensboro, NC, 27401, USA
| | | | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
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10
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Rani L, Kumar M, Kaushik D, Kaur J, Kumar A, Oz F, Proestos C, Oz E. A review on the frying process: Methods, models and their mechanism and application in the food industry. Food Res Int 2023; 172:113176. [PMID: 37689929 DOI: 10.1016/j.foodres.2023.113176] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/18/2023] [Accepted: 06/19/2023] [Indexed: 09/11/2023]
Abstract
Frying is one of the most popular and traditional processes used in the food industry and food services to manufacture products that are high in quality and with unique sensory characteristics. The most common method of frying is deep-fat frying, used worldwide due to its distinct flavor profile and sensory aspects, which leads to physio-chemical changes at both macro and micro levels. One of the major concerns with deep-fried foods is their high oil content, and a variety of metabolic disorders can be caused by overconsumption of these foods, including heart disease, obesity, and high cholesterol. Due to their enticing organoleptic properties with their delicious flavor, pleasing mouthfeel, and unique taste, making them irresistible, it is also responsible for undesirable and unacceptable characteristics for consumers. Oil absorption can be reduced by developing novel frying methods that limit the amount of oil in products, producing products with fewer calories and oil while maintaining similar quality, flavor, and edibility. In addition, different pretreatments and post-frying treatments are applied to achieve a synergistic effect. The transfer of mass and heat occurs simultaneously during frying, which helps to understand the mechanism of oil absorption in fried food. Researchers have discovered that prolonged heating of oils results in polar compounds such as polymers, dimers, free fatty acids, and acrylamide, which can alter metabolism and cause cancer. To reduce the oil content in fried food, innovative frying methods have been developed without compromising its quality which also has improved their effect on human health, product quality, and energy efficiency. The aim is to replace the conventional frying process with novel frying methods that offer fried food-like properties, higher nutritional value, and ease of use by replacing the conventional frying process. In the future, it might be possible to optimize frying technologies to substantially reduce fried foods' oil content. This review focuses on a detailed understanding of different frying techniques and attempts to focus on innovative frying techniques such as vacuum frying, microwave cooking, and hot-air frying that have shown a better potential to be used as an alternative to traditional frying.
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Affiliation(s)
- Lisha Rani
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab-144411, India.
| | - Mukul Kumar
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab-144411, India.
| | - Deepika Kaushik
- Department of Biotechnology, Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, 173229 HP, India.
| | - Jasjit Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab-144411, India.
| | - Ashwani Kumar
- Department of Postharvest Technology, College of Horticulture and Forestry, Rani Lakshmi Bai Central Agricultural University, Jhansi 284003, India.
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkiye.
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens Zografou, 157 84 Athens, Greece.
| | - Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkiye.
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11
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Ansorena D, Ramírez R, Lopez de Cerain A, Azqueta A, Astiasaran I. Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions. Foods 2023; 12:foods12112186. [PMID: 37297430 DOI: 10.3390/foods12112186] [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: 05/15/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/12/2023] Open
Abstract
The oxidative stability and genotoxicity of coconut, rapeseed and grape seed oils were evaluated. Samples were submitted to different treatments: 10 days at 65 °C, 20 days at 65 °C (accelerated storage) and 90 min at 180 °C. Peroxide values and thiobarbituric acid reactive substances values were altered as a function of storage time, but their greatest changes were recorded in samples subjected to 180 °C. Fatty acid profiles did not show significant changes from the nutritional point of view. Volatile compounds showed the highest increases at 180 °C for 90 min (18, 30 and 35 fold the amount in unheated samples in rapeseed, grape seed and coconut oils, respectively), particularly due to the increment in aldehydes. This family accounted for 60, 82 and 90% of the total area in coconut, rapeseed and grapeseed oil, respectively, with cooking. Mutagenicity was not detected in any case in a miniaturized version of the Ames test using TA97a and TA98 Salmonella typhimurium strains. Despite the increment in the presence of lipid oxidation compounds in the three oils, they were not compromised from the safety perspective.
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Affiliation(s)
- Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
- IdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008 Pamplona, Spain
| | - Rubén Ramírez
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
- Department of Pharmacology and Toxicology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
| | - Adela Lopez de Cerain
- IdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008 Pamplona, Spain
- Department of Pharmacology and Toxicology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
| | - Amaya Azqueta
- IdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008 Pamplona, Spain
- Department of Pharmacology and Toxicology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
| | - Iciar Astiasaran
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
- IdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008 Pamplona, Spain
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12
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Ioannou ET, Gliatis KS, Zoidis E, Georgiou CA. Olive Oil Benefits from Sesame Oil Blending While Extra Virgin Olive Oil Resists Oxidation during Deep Frying. Molecules 2023; 28:molecules28114290. [PMID: 37298766 DOI: 10.3390/molecules28114290] [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: 04/27/2023] [Revised: 05/15/2023] [Accepted: 05/19/2023] [Indexed: 06/12/2023] Open
Abstract
Fresh potatoes were deep-fried in olive oil (OO), extra virgin olive oil (EVOO), and their blends with 5%, 10%, and 20% v/v sesame oil (SO). This is the first report on the use of sesame oil as a natural source of antioxidants during olive oil deep frying. The oil was evaluated for anisidine value (AV), free fatty acids (FFAs), extinction coefficient (K232 and K270), Trolox equivalent antioxidant capacity (TEAC), and total phenols (TPs) until the total polar compounds (TPCs) reached 25%. Sesame lignan transformations were monitored through reversed-phase HPLC. While the TPCs in olive oils increased at a steady rate, the addition of 5%, 10%, and 20% v/v SO delayed TPCs' formation for 1, 2, and 3 h, respectively. The addition of 5%, 10%, and 20% v/v SO increased the olive oil frying time by 1.5 h, 3.5 h, and 2.5 h, respectively. The addition of SO to OO reduced the secondary oxidation products' formation rate. The AV for EVOO was lower than OO and all tested blends, even those with EVOO. EVOO was more resistant to oxidation than OO, as measured by the TPCs and TEAC, while the frying time rose from 21.5 to 25.25 h when EVOO replaced OO. The increase in frying time for OO but not for EVOO, after SO addition, points to a niche market for EVOO in deep frying.
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Affiliation(s)
- Evangelia T Ioannou
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
| | - Konstantinos S Gliatis
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
| | - Evangelos Zoidis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
| | - Constantinos A Georgiou
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
- FoodOmics.GR Research Infrastructure, 118 55 Athens, Greece
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13
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Patil AC, Mugilvannan AK, Liang J, Jiang YR, Elejalde U. Machine Learning-based Predictive Analysis of Total Polar Compounds (TPC) content in Frying Oils: A Comprehensive Electrochemical Study of 6 Types of Frying Oils with Various Frying Timepoints. Food Chem 2023; 419:136053. [PMID: 37018862 DOI: 10.1016/j.foodchem.2023.136053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 03/05/2023] [Accepted: 03/25/2023] [Indexed: 03/31/2023]
Abstract
Standard approaches to determining the total polar compounds (TPC) content in frying oils such as the chromatographic techniques are slow, bulky, and expensive. This paper presents the electrochemical analysis of 6 types of frying oils inclusive of 52 frying timepoints, without sample preparation. This is achieved via impedance spectroscopy to capture sample-specific electrical polarization states. To the best of our knowledge, this is a first-of-its-kind comprehensive study of various types of frying oils, with progressively increasing frying timepoints for each type. The principal component analysis distinguishes the frying timepoints well for all oil types. TPC prediction follows, involving supervised machine learning with sample-wise leave-one-out implementation. The R2 values and mean absolute errors across the test samples measure 0.93-0.97 and 0.43-1.19 respectively. This work serves as a reference for electrochemical analysis of frying oils, with the potential for portable TPC predictors for rapid accurate screening of frying oils.
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14
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Liu W, Luo X, Huang Y, Zhao M, Liu T, Wang J, Feng F. Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation. Food Res Int 2023; 167:112685. [PMID: 37087258 DOI: 10.1016/j.foodres.2023.112685] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 02/27/2023] [Accepted: 03/09/2023] [Indexed: 03/16/2023]
Abstract
Foods undergo various physical and chemical reactions during cooking. Boiling, steaming, baking, smoking and frying are common traditional cooking techniques. At present, new cooking technologies including ultrasonic-assisted cooking, vacuum low-temperature cooking, vacuum frying, microwave heating, infrared heating, ohmic heating and air frying are widely studied and used. In cooking, lipid oxidation is the main reason for the change in lipid quality. Oxidative decomposition, triglyceride monomer oxidation, hydrolysis, isomerization, cyclization reaction and polymerization occurred in lipid oxidation affect lipids' quality, flavor, digestibility and safety. Meanwhile, lipid oxidation in cooking might cause the decline of lipid digestibility and increase of health risks. Compared with the traditional cooking technology, the new cooking technology that is milder, more uniform and faster can reduce the loss of lipid nutrition and produce a better flavor. In the future, the combination of various cooking technologies is an effective strategy for families to obtain healthier food.
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Affiliation(s)
- Wangxin Liu
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Xianliang Luo
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Ying Huang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Minjie Zhao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Tao Liu
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Jing Wang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Fengqin Feng
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China; College of Biosystems Engineering and Food Science & ZhongYuan Institute, Zhejiang University, Hangzhou 310058, China.
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15
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Review of Emission Characteristics and Purification Methods of Volatile Organic Compounds (VOCs) in Cooking Oil Fume. Processes (Basel) 2023. [DOI: 10.3390/pr11030705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023] Open
Abstract
Volatile organic compounds (VOCs) in cooking oil fumes need to be efficiently removed due to the significant damage they cause to the environment and human health. This review discusses the emission characteristics, which are influenced by different cooking temperatures, cooking oils, and cuisines. Then, various cooking oil fume purification methods are mainly classified into physical capture, chemical decomposition, and combination methods. VOCs removal rate, system operability, secondary pollution, application area, and cost are compared. The catalytic combustion method was found to have the advantages of high VOC removal efficiency, environmental protection, and low cost. Therefore, the last part of this review focuses on the research progress of the catalytic combustion method and summarizes its mechanisms and catalysts. The Marse-van Krevelen (MVK), Langmuir-Hinshelwood (L-H), and Eley-Rideal (E-R) mechanisms are analyzed. Noble metal and non-noble metal catalysts are commonly used. The former showed excellent activity at low temperatures due to its strong adsorption and electron transfer abilities, but the high price limits its application. The transition metals primarily comprise the latter, including single metal and composite metal catalysts. Compared to single metal catalysts, the interaction between metals in composite metal catalysts can further enhance the catalytic performance.
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16
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Dietary oxidized frying oil activates hepatic stellate cells and accelerates the severity of carbon tetrachloride- and thioacetamide-induced liver fibrosis in mice. J Nutr Biochem 2023; 115:109267. [PMID: 36641072 DOI: 10.1016/j.jnutbio.2023.109267] [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: 03/22/2022] [Revised: 11/18/2022] [Accepted: 01/05/2023] [Indexed: 01/13/2023]
Abstract
Deep-frying is a common cooking practice worldwide, and after repeated heating's, the oil undergoes various chemical reactions, including hydrolysis, polymerization, lipid oxidation, and the Maillard reaction. Studies have pointed out that oxidized dietary frying oil may cause teratogenesis in mice and increase cancer and cardiovascular risks. The liver is the main organ involved in dietary nutrient catabolism, detoxification, bile production, and lipid metabolism. Nevertheless, the effects of oxidized frying oil exposure on the activation of hepatic stellate cells (HSCs) and liver fibrosis are still unclear. In this study, we showed that exposure to oxidized frying oil enhanced the sensitivity of HSCs to transforming growth factor (TGF)-β1-induced α-smooth muscle actin (α-SMA), collagen 1a2, collagen 1a1, metalloproteinase-2, and phosphorylated smad2/3 activation. In both carbon tetrachloride (CCl4)- and thioacetamide (TAA)-induced liver fibrosis mouse models, we showed that long-term administration of a 10% fried oil-containing diet significantly upregulated fibrogenesis genes expression and deposition of hepatic collagen. Furthermore, long-term fried oil exposure not only promoted macrophage infiltration and increased inflammatory-related gene expression, but also accumulated excess cholesterol and lipid peroxidation in the liver tissues. In conclusion, our study demonstrated that feeding a fried oil-containing diet may trigger TGF-β1-induced HSCs activation and thereby promote liver damage and fibrosis progression through enhancing the inflammatory response and lipid peroxidation.
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17
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Çakır M, Özer CO, Var GB. Utilization of Sunflower Oil-based Oleogel forDeep-Fried Coated Chicken Products. J Oleo Sci 2023; 72:399-407. [PMID: 36990748 DOI: 10.5650/jos.ess22365] [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] [Indexed: 03/31/2023] Open
Abstract
This study aimed to examine the effect of using oleogel as a frying medium on the quality of coated and deep-fried chicken products. Sunflower oil-based oleogels prepared with 0.5%, 1%, 1.5% and 2% carnauba wax were produced for deep frying of coated chicken products and were compared to sunflower and commercial frying oil based on palm oil. The increased carnauba wax concentration in the oleogel decreased the pH, oil, oil absorbance and TBARS value of coated chicken (p < 0.05). Samples deepfried with oleogels containing 1.5% and 2% carnauba wax had the lowest pH values. In addition, since the oil absorption during deep-frying was significantly reduced in these groups (1.5 and 2%), the fat contents of coated products were also lower (p < 0.05). The use of oleogel as a frying medium did not cause a significant change in the color values of the coated chicken products. However, the increased carnauba wax concentration in the oleogel increased the hardness of coated chicken (p < 0.05). As a result, sunflower oilbased oleogels with a carnauba wax content of 1.5% and higher which is healthier in terms of saturated fat content can be used as frying media and can be improved the quality of coated and deep-fried chicken products.
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Affiliation(s)
- Merve Çakır
- Nevsehir Hacı Bektas Veli University, Faculty of Engineering and Architecture, Department of Food Engineering
| | - Cem Okan Özer
- Nevsehir Hacı Bektas Veli University, Faculty of Engineering and Architecture, Department of Food Engineering
| | - Ganime Beyzanur Var
- Nevsehir Hacı Bektas Veli University, Faculty of Engineering and Architecture, Department of Food Engineering
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18
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Márquez-Ruiz G, Velasco J, Holgado F. Major dietary lipids in nutrition and health. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023. [PMID: 37516462 DOI: 10.1016/bs.afnr.2022.11.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
In this chapter, an overview of the major lipids in the diet with emphasis in nutritional aspects is provided. Triacylglycerols, i.e., glycerol esterified with three fatty acids, are the predominant constituents in dietary lipids. Therefore, this chapter focuses on the nature and nutritional significance of the main fatty acids in the diet and their possible modifications during food processing and commercialization. The main fatty acids in dietary lipids are grouped into saturated, monounsaturated and polyunsaturated fatty acids. Nutritional implications, the latest intervention trials and health recommendations will be discussed. A brief description of the major sources of lipids in the diet is included, oils and fats standing out. Other food sources shortly commented are milk and dairy products, meat, poultry and eggs, fish, and structured lipids designed to improve functional and nutritional properties. Modifications of fatty acids as a result of processing and commercialization are discussed because of their great relevance for their health implications, especially oxidation compounds and trans fatty acids.
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19
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Patra A, Prasath VA, Sutar PP, Pandian NKS, Pandiselvam R. Evaluation of effect of vacuum frying on textural properties of food products. Food Res Int 2022; 162:112074. [DOI: 10.1016/j.foodres.2022.112074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 09/10/2022] [Accepted: 10/18/2022] [Indexed: 11/28/2022]
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20
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Manzoor S, Masoodi FA, Rashid R, Wani SM, Naqash F, Ahmad M. Advances in vacuum frying: Recent developments and potential applications. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shaziya Manzoor
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - F. A. Masoodi
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Rubiya Rashid
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Shoib Mohmad Wani
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Farah Naqash
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Mudasir Ahmad
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
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21
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Li X, Wang Z, Xing C, Chen Z, Sun W, Xie D, Xu G, Wang X. Investigation of oxidized triglyceride monomer (oxTGM) produced in deteriorated soybean oil at frying temperatures: a kinetic study. Food Res Int 2022; 162:112121. [DOI: 10.1016/j.foodres.2022.112121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 09/26/2022] [Accepted: 11/06/2022] [Indexed: 11/11/2022]
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22
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Li X, Wang Z, Xing C, Chen Z, Sun W, Sun C, Xu G, Wang X. Feasibility of total polar compound and its five components to evaluate the deterioration of heated and fried oil: Aspect of regulations of various countries. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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23
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Manzoor S, Masoodi F, Rashid R, Ahmad M, Kousar MU. Quality assessment and degradative changes of deep-fried oils in street fried food chain of Kashmir, India. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109184] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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24
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Elaine E, Fong EL, Pui LP, Goh KM, Nyam KL. The frying stability comparison of refined palm oil, canola oil, corn oil, groundnut oil, and sunflower oil during intermittent frying of french fries. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01646-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Understanding the early-stage release of volatile organic compounds from rapeseed oil during deep-frying of tubers by targeted and omics-inspired approaches using PTR-MS and gas chromatography. Food Res Int 2022; 160:111716. [DOI: 10.1016/j.foodres.2022.111716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 07/06/2022] [Accepted: 07/19/2022] [Indexed: 11/20/2022]
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26
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Wang H, Pei Z, Zheng Q, Wen P, Li C, Xu Y, Xue C, Wang X, Shen X. Effect of Frying on the Quality and Protein Degradation in Mugil cephalus: A Comparative Study of Vacuum and Atmospheric Frying. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2102954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Huibo Wang
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Zhisheng Pei
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
| | - Qianwen Zheng
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Pan Wen
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yunsheng Xu
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Changfeng Xue
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Xiaoqin Wang
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
| | - Xuanri Shen
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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27
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Synthesis and application of magnetic surface molecularly imprinted polymers in selective solid-phase extraction of epoxy triglyceride from deep frying oil. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108896] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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28
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Ye K, Wang Z, Chen P, Piao Y, Zhang K, Wang S, Jiang X, Cui X. A novel GAN-based regression model for predicting frying oil deterioration. Sci Rep 2022; 12:10424. [PMID: 35729239 PMCID: PMC9213417 DOI: 10.1038/s41598-022-13762-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Accepted: 05/04/2022] [Indexed: 11/09/2022] Open
Abstract
Frying is a common food processing method because fried food is popular with consumers for its attractive colour and crisp taste. What's concerning is that the complex physical and chemical reactions occurring during deep frying are harmful to the well-being of people. For this reason, researchers proposed various detecting methods to assess frying oil deterioration. Some studies design sensor probe, others utilize spectroscopic related methods. However, these methods all need the participating of professionals and expensive instruments. Some of the methods can only function on a fixed temperature. To fix the defects of the above models, in this study, we make use of recent advances in machine learning, specifically generative adversarial networks (GAN). We propose a GAN-based regression model to predict frying oil deterioration. First, we conduct deep frying experiments and record the values of indexes we choose under different temperature and frying time. After collecting the data, we build a GAN-based regression model and train it on the dataset. Finally, we test our model on the test set and analyze the experimental results. Our results suggest that the proposed model can predict frying oil deterioration without experiments. Our model can be applied to other regression problems in various research areas, including price forecasting, trend analysis and so on.
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Affiliation(s)
- Kai Ye
- Key Laboratory of Aerospace Information Security and Trusted Computing, Ministry of Education, School of Cyber Science and Engineering, Wuhan University, Wuhan, China
| | - Zhenyu Wang
- Key Laboratory of Aerospace Information Security and Trusted Computing, Ministry of Education, School of Cyber Science and Engineering, Wuhan University, Wuhan, China. .,Jiaxing Future Food Research Institute, Jiaxing, China.
| | - Pengyuan Chen
- Key Laboratory of Aerospace Information Security and Trusted Computing, Ministry of Education, School of Cyber Science and Engineering, Wuhan University, Wuhan, China
| | - Yangheran Piao
- Key Laboratory of Aerospace Information Security and Trusted Computing, Ministry of Education, School of Cyber Science and Engineering, Wuhan University, Wuhan, China
| | - Kuan Zhang
- Key Laboratory of Aerospace Information Security and Trusted Computing, Ministry of Education, School of Cyber Science and Engineering, Wuhan University, Wuhan, China
| | - Shu Wang
- Wuhan Institute for Food and Cosmetic control, Wuhan, China
| | - Xiaoming Jiang
- Wuhan Institute for Food and Cosmetic control, Wuhan, China
| | - Xiaohui Cui
- Key Laboratory of Aerospace Information Security and Trusted Computing, Ministry of Education, School of Cyber Science and Engineering, Wuhan University, Wuhan, China.
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29
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Liu R, Qi N, Sun J, Chen H, Zhang N, Sun B. Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (Zanthoxylum bungeanum Maxim.) Oil. Foods 2022; 11:foods11111661. [PMID: 35681412 PMCID: PMC9180787 DOI: 10.3390/foods11111661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 06/02/2022] [Accepted: 06/02/2022] [Indexed: 12/10/2022] Open
Abstract
Fried pepper (Zanthoxylum bungeanum Maxim.) oil (FPO) is widely used in Chinese cuisine because of its unique aroma. To investigate the effects of different frying temperatures and different frying times on the volatile composition and odor characteristics of FPOs, descriptive sensory analysis (DSA), solvent-assisted flavor evaporation–gas chromatography–mass spectrometry (SAFE–GC–MS) and electronic nose (E-nose) were used to analyze the FPOs (FPO1–FPO4 represented the pepper oil fried at 110 °C, 120 °C, 130 °C, and 140 °C; FPO5–FPO7 represented the pepper oil fried for 10 min, 20 min and 30 min). The results showed that FPO3 and FPO6 had strong citrus-like and floral aromas and exhibited significant advantages in sensory attributes. A total of 46 volatile compounds were identified by SAFE–GC–MS; among them, FPO3 and FPO6 had a higher volatile compound content. β-Caryophyllene was detected in only FPO3 and FPO6; linalool was higher in FPO3 and FPO6, which might cause them to exhibit stronger floral and citrus-like aromas. The presence of (2E,4E)-2,4-decanedienal would be one of the reasons for the strong fatty aroma exhibited in FPO4 and FPO7. FPO3 and FPO6 were associated with citrus-like and floral aromas by partial least squares regression (PLSR) analysis, which agreed with the sensory evaluation results.
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30
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Manzoor S, Masoodi F, Rashid R, Dar MM. Effect of apple pomace-based antioxidants on the stability of mustard oil during deep frying of French fries. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113576] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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31
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Improving oxidative stability of soyabean oil by apple pomace extract during deep frying of french fries. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101874] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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32
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Zheng J, Long Y, Chen W, Zhi W, Xu T, Wang L, Hu A. Quality changes of repeatedly fried palm oil and extracted oil from fried loach. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Fried loach is a kind of popular flavor food. The effects of repeated frying on peroxide value (PV), acid value (AV), P-anisidine value (P-AV), total polar components (TPC) and free fatty acids (FFA) of palm oil and extracted oil from fried loach (EOL) were studied. The loach was fried in palm oil at 170 °C for 3 min and the frying was repeated 10 times. The oil from fried loach was collected and analyzed. The results showed that the TPC of palm oil exceeded the standard limit (3 mg/g) when frying 10 times. The PV and TPC of EOL were unqualified after 9 and 4 times frying (19.17 meq O2/kg and 31% respectively). The AV of the EOL reached 2.46 mg/g after 9 times frying. Palm oil has better frying performance than EOL because of its balanced proportion of saturated and unsaturated fatty acids. Palm oil can be used for 9 times frying, while the EOL has been damaged after 4 times.
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Affiliation(s)
- Jie Zheng
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
- Tianjin Kuanda Aquatic Food Co. Ltd. , Tianjin 300162 , PR China
| | - Yuanyuan Long
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
| | - Wen Chen
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
| | - Wenli Zhi
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
| | - Tingting Xu
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
| | - Lin Wang
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
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Liu SH, Lin XM, Yang ZL, Wen BY, Zhang FL, Zhang YJ, Li JF. Label-free SERS strategy for rapid detection of capsaicin for identification of waste oils. Talanta 2022; 245:123488. [PMID: 35453096 DOI: 10.1016/j.talanta.2022.123488] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 04/09/2022] [Accepted: 04/15/2022] [Indexed: 12/31/2022]
Abstract
Identification of waste oils is challenging in the field of food safety due to the lack of common markers and straightforward analytical methods. Herein, we developed a novel label-free surface-enhanced Raman spectroscopy (SERS) strategy to identify waste oils using Ag nanoparticles solution (Ag NPs sol.) as a SERS substrate to significantly enhance the Raman signal of capsaicin marker molecule usually contained in the waste oils. The enhanced signal was directly detected by a portable Raman spectrometer with the limit of detection (LOD) of 2.9 μg L-1 within 10 min. Concentration-dependent SERS investigation showed the linear relationship between the SERS signal intensity of the characteristic peaks and the concentrations of capsaicin in the range of 10-2500 μg L-1 and the correlation coefficient was 0.9895. Our findings show the sensitivity, accessibility, and reliability of this method for the rapid identification of waste oils and furthermore for the practical applications in the field of food safety.
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Affiliation(s)
- Sheng-Hong Liu
- State Key Laboratory of Physical Chemistry of Solid Surfaces, iChEM, College of Chemistry and Chemical Engineering, College of Energy, Xiamen University, Xiamen, 361005, China
| | - Xiu-Mei Lin
- Department of Chemistry and Environment Science, Fujian Province University Key Laboratory of Analytical Science, Minnan Normal University, Zhangzhou, 363000, China
| | - Zhi-Lan Yang
- State Key Laboratory of Physical Chemistry of Solid Surfaces, iChEM, College of Chemistry and Chemical Engineering, College of Energy, Xiamen University, Xiamen, 361005, China
| | - Bao-Ying Wen
- State Key Laboratory of Physical Chemistry of Solid Surfaces, iChEM, College of Chemistry and Chemical Engineering, College of Energy, Xiamen University, Xiamen, 361005, China
| | - Fan-Li Zhang
- College of Optical and Electronic Technology, China Jiliang University, Hangzhou, 310018, China.
| | - Yue-Jiao Zhang
- State Key Laboratory of Physical Chemistry of Solid Surfaces, iChEM, College of Chemistry and Chemical Engineering, College of Energy, Xiamen University, Xiamen, 361005, China; Innovation Laboratory for Sciences and Technologies of Energy Materials of Fujian Province (IKKEM), Xiamen, 361005, China.
| | - Jian-Feng Li
- State Key Laboratory of Physical Chemistry of Solid Surfaces, iChEM, College of Chemistry and Chemical Engineering, College of Energy, Xiamen University, Xiamen, 361005, China; Innovation Laboratory for Sciences and Technologies of Energy Materials of Fujian Province (IKKEM), Xiamen, 361005, China.
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Fedko M, Kmiecik D, Siger A, Majcher M. The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment. Molecules 2022; 27:molecules27082461. [PMID: 35458659 PMCID: PMC9028282 DOI: 10.3390/molecules27082461] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 04/07/2022] [Accepted: 04/07/2022] [Indexed: 11/16/2022] Open
Abstract
Polar compounds and polymers are regarded as the most reliable indicators of oil degradation during heating, and it is desirable to find methods to reduce these undesirable changes. The aim of this study was (1) to determine the effect of enrichment with black cumin cold-pressed oil (CP) or essential oil obtained from black cumin cold-pressed oil in an equivalent amount (ES) on limiting the polar compounds and polymers content in blends based on refined rapeseed oil during high-temperature heating in a thin layer; (2) to determine tocochromanol losses and their effect on the change content of the polar compounds and polymers. Four fortified oils were made from refined rapeseed oil and one of the four additives (10% CP, 20% CP, 0.1% ES, and 0.2% ES). All fortified oils and refined rapeseed oil as a control sample were heated at 170 and 200 °C on the pan in a thin layer and evaluated regarding loss of individual tocochromanol homologs by HPLC-FL, polar compounds content, oxidized triacylglycerols (TAG), and polymers content by HPSEC-ELSD. Additionally, the fatty acid profile in nonheated oil was investigated. Tocochromanol analysis showed loss in all the samples. At 170 °C polymers were not detected; no difference was noted for polar compounds and oxidized TAG content; only the 20% CP sample showed a higher level. At 200 °C the 10% CP sample exhibited a significant protective effect with the lowest content of polar compounds, oxidized TAG, and dimers.
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Affiliation(s)
- 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
- Correspondence:
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (D.K.); (M.M.)
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Małgorzata Majcher
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (D.K.); (M.M.)
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35
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Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids. Foods 2022; 11:foods11081081. [PMID: 35454668 PMCID: PMC9030854 DOI: 10.3390/foods11081081] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 03/30/2022] [Accepted: 04/06/2022] [Indexed: 02/06/2023] Open
Abstract
The growing awareness of consumers means that new products are sought after, which, apart from meeting the basic demand for macronutrients and energy, will have a positive impact on our health. This article is a report on the characteristics of the new oil blends with a nutritious ω6/ω3 fatty acid ratio (5:1), as well as the heat treatment effect on the nutritional value and stability of the oils. Prepared oil blends were heated at 170 and 200 °C. The fatty acid composition and the changes in tocochromanols content during heating were analyzed, as well as the formation process of polar compounds and triacylglycerol polymers. During heating the highest loss of tocochromanols was characteristic of α-tocopherol and α-tocotrienol. The total content of tocopherols after heating was reduced to 1–6% of the original content in the unheated oil blends. The exception was the blend of oil with wheat germ oil, in which a high content of all tocopherols was observed in unheated and heated samples. The content of the polar fraction during heating increased on average 1.9 and 3.1 times in the samples heated at 170 and 200 °C, respectively, compared to the unheated oils. The level of the polar fraction was related to the high content of tocopherols or the presence of tocopherols and tocotrienols in the heated sample. The polymerization of triacylglycerols led mainly to the formation of triacylglycerol dimers. Trimers were observed in a small number of heated samples, especially those heated at 200 °C. Regardless of the changes in heated oils, none of the prepared blends exceeded the limit of the polar fraction content, maintaining the programmed ratio of ω6 to ω3 acids. The principal component analysis (PCA) used to define the clusters showed a large variety of unheated and heated samples. An outlier in all clusters was a blend of oil with wheat germ oil. In these samples, the degradation of tocopherols molecules and the increase of triacylglycerol polymers and the polar fraction content were the slowest.
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36
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Manzoor S, Masoodi F, Rashid R. Quality assessment and degradative changes of deep-fried oils in street fried food chain of Kashmir, India. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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37
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Aydeniz-Guneser B, Yılmaz E. Sunflower Oil-Polyglycerol Stearate Oleogels: Alternative Deep-fat Frying Media for Onion Rings. J Oleo Sci 2022; 71:651-662. [PMID: 35296574 DOI: 10.5650/jos.ess21446] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Sunflower oil oleogels consisting of 3% and 8% polyglycerol stearate (PGSO) were studied as an alternative frying media for onion rings. The physicochemical properties and thermo-rheological characteristics of oleogels were provided. The sensorial quality and texture profiles of onion rings fried in oleogels were compared with those fried in control sunflower oil. Free fatty acids at the end of 6 h were determined, and the trend was reported in decreasing order as PGSO-8, control (sunflower) oil, and PGSO-3.The oxidation induction time for PGSO-8 was significantly lower (1.46 min) than that of the control and PGSO-3 samples following frying. Compared to the control group, the onion ring samples fried in oleogels absorbed approximately 33-37% less oil. It was thought that this reduction would help consumers gain less amounts of calories from the fried products. There were no negative effects of oleogel usage on the L* value, aroma, crispness/texture, and overall acceptability scores for the onion ring samples fried in the oleogels.
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Affiliation(s)
| | - Emin Yılmaz
- Çanakkale Onsekiz Mart University, Engineering Faculty, Department of Food Engineering
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38
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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.
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39
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Evaluation of polar compound distribution in edible oils under restaurant deep frying. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104297] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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40
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A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030661. [PMID: 35163926 PMCID: PMC8838846 DOI: 10.3390/molecules27030661] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 12/14/2022]
Abstract
The fate of phenolic compounds in oil and food during cooking vary according to the type of cooking. From a nutritional point of view, reviews largely suggest a preference for using extra-virgin olive oil at a low temperature for a short time, except for frying and microwaving, for which there appears to be no significant advantages compared to olive oil. However, due to the poorly pertinent use of terminology, the different protocols adopted in studies aimed at the same objective, the different type and quality of oils used in experiments, and the different quality and quantity of PC present in the used oils and in the studied vegetables, the evidence available is mainly contradictory. This review tries to reanalyse the main experimental reports on the fate, accessibility and bioavailability of phenolic compounds in cooking oils and cooked vegetables, by considering different cooking techniques and types of oil and foods, and distinguishing experimental findings obtained using oil alone from those in combination with vegetables. The re-analysis indicates that incomplete and contradictory observations have been published in the last few years and suggests that further research is necessary to clarify the impact of cooking techniques on the phenolic compounds in oil and vegetables during cooking, especially when considering their nutritional properties.
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41
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Shen J, Zhang M, Zhao L, Mujumdar AS, Wang H. Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils. Crit Rev Food Sci Nutr 2021:1-16. [PMID: 34961384 DOI: 10.1080/10408398.2021.2019672] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Deep-fried meat products are widely popular. However, harmful compounds produced by various chemical reactions during frying have been shown to be detrimental to human health. It is of great necessity to raise practical suggestions for improving the oxidation problem of frying oils and frying conditions in some aspects. Vegetable oils are not as thermally stable as saturated fats, and blended oils have higher thermal stability than single oil. In this review, we discussed the oxidation problems frying oils and meats are subject to during frying, starting from the oil oxidation mechanism, the effects of different oils and fats on the quality of different fried meats under different conditions were concluded to alleviate the oxidation problem, to highlight the necessity of applying blended oils for frying, and effective antioxidants added to frying oils are also introduced, that would provide more convenient and practical options for obtaining higher quality of fried meat products and offer better understanding of the potential of blended frying oils for frying meat products.
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Affiliation(s)
- Ju Shen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Linlin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Montreal, Quebec, Canada
| | - Haixiang Wang
- R&D Centre, Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China
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42
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Liu X, Wang S, Masui E, Tamogami S, Chen J, Zhang H. Real-Time Model for Carbonyl Value as a Function of Total Polar Compounds in Oil during Frying. ANAL LETT 2021. [DOI: 10.1080/00032719.2021.1893328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Xiaofang Liu
- Faculty of Bioresource Sciences, Akita Prefectural University, Shimoshinjonakano, Akita, Japan
- School of Tourism and Cuisine (School of Food Science and Engineering), Yangzhou University, Yangzhou, Jiangsu, China
| | - Shuo Wang
- Faculty of Bioresource Sciences, Akita Prefectural University, Shimoshinjonakano, Akita, Japan
- School of Tourism and Cuisine (School of Food Science and Engineering), Yangzhou University, Yangzhou, Jiangsu, China
| | - Eitaro Masui
- Production Headquarters Manufacturing Department, Yaizu Suisankagaku Industry Company Limited, Shizuoka, Japan
| | - Shigeru Tamogami
- Faculty of Bioresource Sciences, Akita Prefectural University, Shimoshinjonakano, Akita, Japan
| | - Jieyu Chen
- Faculty of Bioresource Sciences, Akita Prefectural University, Shimoshinjonakano, Akita, Japan
| | - Han Zhang
- Faculty of Bioresource Sciences, Akita Prefectural University, Shimoshinjonakano, Akita, Japan
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43
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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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45
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Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.033] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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46
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Tirtawijaya G, Lee MJ, Negara BFSP, Cho WH, Sohn JH, Kim JS, Choi JS. Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel ( Scomber japonicus). Foods 2021; 10:foods10081962. [PMID: 34441740 PMCID: PMC8393352 DOI: 10.3390/foods10081962] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/17/2021] [Accepted: 08/19/2021] [Indexed: 01/06/2023] Open
Abstract
Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as Godeungo gangjeong. We utilized vacuum frying technology to fry the CM and evaluated its quality. Conventional frying with a deep fryer was performed in parallel to assess the superiority of the vacuum fryer. We optimized the frying conditions of vacuum frying (VBF) and deep frying (DBF) using response surface methodology. At optimum conditions of 95 °C for 7 min 42 s, VBF produced better sensory, chemical, and microbial properties than DBF at 190 °C for 5 min 30 s. The nutritional values, including amino acid and fatty acid contents, were investigated and found to be higher in VBF than in DBF. Sensory properties also showed better scores on VBF than DBF, especially in appearance, aroma, taste, and overall acceptability. The VBF produced lower volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and total bacterial count (TBC) than DBF. The findings confirmed that vacuum frying is a better option to produce RTH Godeungo gangjeong, since it provides less oxidation and maintains the product quality. Using the Arrhenius approach, the product was concluded to preserve both quality and safety for 9 months of storage at −18 °C.
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Affiliation(s)
- Gabriel Tirtawijaya
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
| | - Mi-Jeong Lee
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
| | - Bertoka Fajar Surya Perwira Negara
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
- Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea
| | - Woo-Hee Cho
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
| | - Jae-Hak Sohn
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
- Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea
| | - Jin-Soo Kim
- Department of Seafood and Aquaculture Science, Gyeongsang National University, 38 Cheongdaegukchi-gil, Gyeongsangnam-do, Tongyeong-si 53064, Korea
- Correspondence: (J.-S.K.); (J.-S.C.); Tel.: +82-(55)-7729146 (J.-S.K.); +82-(51)-2487789 (J.-S.C.)
| | - Jae-Suk Choi
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
- Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea
- Correspondence: (J.-S.K.); (J.-S.C.); Tel.: +82-(55)-7729146 (J.-S.K.); +82-(51)-2487789 (J.-S.C.)
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Yuan L, Xu Z, Tan CP, Liu Y, Xu YJ. Biohazard and dynamic features of different polar compounds in vegetable oil during thermal oxidation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111450] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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The formation, determination and health implications of polar compounds in edible oils: Current status, challenges and perspectives. Food Chem 2021; 364:130451. [PMID: 34198033 DOI: 10.1016/j.foodchem.2021.130451] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 06/21/2021] [Accepted: 06/21/2021] [Indexed: 01/12/2023]
Abstract
To effectively control the quality of edible oil, polar compounds in edible oils have been studied extensively in the past few decades, particularly in the field of frying. This article critically reviews the formation, determination, and health implications of the polar compounds in edible oils via comprehensive literature research. The challenges and perspectives of polar compounds in edible oils are also discussed. Three chemical reactions, including oxidation, hydrolysis, and polymerization, elaborate polar compound formation. Many techniques are used to determine the total polar compound content of edible oils, with comparative analysis; Fourier transform infrared technique is a relatively ideal method. A major obstacle for nutritional studies focused on polar compounds formed during frying is that few pure compounds have been quantified. To inhibit the formation of the polar compounds effectively, investigations into the applications of enzymatic method in developing new lipophilized antioxidants may be a new direction in research.
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Application of Raman spectroscopy in the rapid detection of waste cooking oil. Food Chem 2021; 362:130191. [PMID: 34082292 DOI: 10.1016/j.foodchem.2021.130191] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 05/20/2021] [Accepted: 05/22/2021] [Indexed: 12/15/2022]
Abstract
Raman spectra were used to distinguish waste cooking oil from edible vegetable oils. Signals at 869, 969, 1302 and 1080 cm-1 were found to be crucial to distinguish waste cooking oil from five edible oils using PCA. When waste cooking oil was added to soybean or olive oil, PCA could separate adulterated and pure oils, when the adulteration proportions reached 10% and 20%, respectively. Peaks at 969 (R2 > 0.951), 1267 (R2 = 0.987) and 1302 (R2 > 0.984) cm-1 responded linearly to adulteration. Heating assays and 1H NMR analysis revealed that differences between the Raman spectra of waste cooking oil and edible oils at 969 and 1267 cm-1 were directly related to heat treatment. This work highlights the potential for Raman spectroscopy to detect waste cooking oil.
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Affiliation(s)
- Andres Zambelli
- Facultad de Ciencias Agrarias Universidad Nacional de Mar del Plata Ruta Nacional 226 Km 73.5 Balcarce Provincia de Buenos Aires 7620 Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Ruta Nacional 226 Km 73.5 Balcarce 7620 Argentina
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