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Kowalonek J, Łukomska B, Łukomska O, Stachowiak-Trojanowska N. Alginate Films Enriched in Raspberry and/or Black Currant Seed Oils as Active Food Packaging. Molecules 2024; 29:2012. [PMID: 38731511 PMCID: PMC11085223 DOI: 10.3390/molecules29092012] [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: 03/15/2024] [Revised: 04/18/2024] [Accepted: 04/25/2024] [Indexed: 05/13/2024] Open
Abstract
Alginate films plasticized with glycerol and enriched in raspberry and/or black currant seed oils were prepared via casting solution techniques. The intention was to create active films for food packaging where antioxidants in a film would deactivate oxidants in a packed product or its surroundings, improving conditions inside packaging and extending the shelf life of such a product. The prepared materials were characterized by physicochemical, spectroscopic, mechanical, water vapor transmission (WVTR), and antioxidant activity analysis. Infrared spectra of the alginate films with oils were similar to those without the additive; the band with a maximum at about 1740 cm-1 stood out. The prepared materials with oils were thicker, contained less water, were more yellow, and were less permeable to water vapor. Moreover, the presence of the oil in the films resulted in a slightly lower Young's modulus and lower stress at break values but higher strain at break. The antioxidant capacity of raspberry seed oil itself was about five times higher than that of black currant seed oil, and a similar trend was noticed for films modified with these oils. The results indicated that both oils could be used as active substances with antioxidant properties in food packaging.
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Affiliation(s)
- Jolanta Kowalonek
- Department of Biomedical and Polymer Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Torun, Gagarina St. 7, 87-100 Torun, Poland; (B.Ł.); (O.Ł.); (N.S.-T.)
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Devi NR, Khandelwal S, Subramaniyan M, Pappu S. Extraction, characterization, and therapeutic potential of Omega-3 fatty acids from Belone belone skin. 3 Biotech 2024; 14:42. [PMID: 38261852 PMCID: PMC10796888 DOI: 10.1007/s13205-023-03885-5] [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: 03/20/2023] [Accepted: 12/08/2023] [Indexed: 01/25/2024] Open
Abstract
This study provides the fatty acid profile, presence of Omega 3 fatty acids (ω3FAs) and therapeutic potential of the skin of Garfish (Belone belone), a highly nutritious fish. The ω3FAs were obtained using the urea crystallization method and confirmed by UV VIS spectroscopy, HPLC, FT-IR, and NMR. Additionally, the therapeutic potential of the ω3FAs was assessed through antioxidant, antimicrobial, antibiofilm, and toxicity assays. The oil extracted from Garfish skin (GS) predominantly contains ω3FAs, palmitic acids, and oleic acids. The ω3FAs exhibit high anti-free radical activity and ferric reducing activity. It reduces nitric oxide production as well as lipid peroxidation under certain time. They also demonstrate effective antibacterial activity against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Streptococcus pneumoniae. The biofilm formation is efficiently reduced by ω3FAs and eradication effects on biofilm are higher at 4000 µg/mL of concentration. When tested against brine shrimp larvae, ω3FAs were found to be non-toxic. The study indicates that GS skin oil contains a significant amount of omega-3 fatty acids and has potential therapeutic benefits due to its antioxidant and antibacterial properties, without causing any toxic effects. Omega-3 fatty acids have the potential to enhance the treatment of infections caused by harmful bacteria and their biofilm formation. Further research is needed to understand how omega-3 fatty acids work to kill bacteria and how they affect bacterial gene expression.
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Affiliation(s)
- Naorem Rojita Devi
- Department of Animal Health and Management, Alagappa University, Karaikudi, Tamil Nadu 630003 India
| | - Sital Khandelwal
- Department of Animal Health and Management, Alagappa University, Karaikudi, Tamil Nadu 630003 India
| | - Muthumari Subramaniyan
- Department of Animal Health and Management, Alagappa University, Karaikudi, Tamil Nadu 630003 India
| | - Srinivasan Pappu
- Department of Animal Health and Management, Alagappa University, Karaikudi, Tamil Nadu 630003 India
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Farcas IA, Dippong T, Petean I, Moldovan M, Filip MR, Ciotlaus I, Tudoran LB, Borodi G, Paltinean GA, Pripon E, Bunea CI. Material Evidence of Sediments Recovered from Ancient Amphorae Found at the Potaissa Roman Fortress. MATERIALS (BASEL, SWITZERLAND) 2023; 16:2628. [PMID: 37048922 PMCID: PMC10095784 DOI: 10.3390/ma16072628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/24/2023] [Accepted: 03/24/2023] [Indexed: 06/19/2023]
Abstract
Methods for material investigation are powerful tools that allow specialists to elucidate important aspects regarding ancient artifacts such as the Roman amphorae deposits discovered at Potaissa Fortress in Turda, Romania. Archeological debate states that the deposit contained olive oil and wine amphorae, but no material evidence has been presented until now. The current research is focused on the most representative large amphora fragments found in the Potaissa deposit, with a significant amount of sediment on their walls, to give archeologists the material proof to elucidate their debate. Sediment was collected from each fragment and subjected to complex analysis. XRD investigation combined with cross-polarized light microscopy demonstrated mineral particles such as quartz, clay (muscovite and traces of biotite), and calcite. Quartz and calcite particles have a rounded shape and diameters in a range of 20-200 µm, and clay particles have a lamellar shape and dimensions from 1 to 20 µm, a fact confirmed by SEM microscopy. Sample 2 presented a large amount of amorphous phase followed by Samples 1 and 3, with a low amount of organic phase. FTIR investigation confirms organic phase presence owing to strong absorption bands regarding C-H, C=O, and O-H chemical bonds related to aliphatic compounds in Sample 2, and to some decayed wine residue in Samples 1 and 3. EDS elemental analysis was used for organic particle identification in the amphora sediments and to obtain a correlation with their microstructure. GC-MS investigation showed volatile compounds related to wine residue for Samples 1 and 3 and decomposed fats for Sample 2. Tartaric and malic acid were identified by HPLC in Samples 1 and 3, which are wine biomarkers. The correlation of all experimental results concludes with no doubt that Amphora 2 contained olive oil and Amphorae 1 and 3 contained wine in ancient times.
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Affiliation(s)
- Iulia Alexandra Farcas
- Faculty of Horticulture and Rural Business Development, University of Agricultural Sciences and Veterinary Medicine, 3-5Manastur Str., 400372 Cluj-Napoca, Romania
| | - Thomas Dippong
- Faculty of Science, Technical University of Cluj-Napoca, 76 Victoriei Street, 430122 Baia Mare, Romania
| | - Ioan Petean
- Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
| | - Marioara Moldovan
- Department of Polymer Composites, Institute of Chemistry “Raluca Ripan”, Babes-Bolyai University, 30 Fantanele Street, 400294 Cluj-Napoca, Romania
| | - Miuta Rafila Filip
- Department of Polymer Composites, Institute of Chemistry “Raluca Ripan”, Babes-Bolyai University, 30 Fantanele Street, 400294 Cluj-Napoca, Romania
| | - Irina Ciotlaus
- Department of Organic Compounds and Natural Products, Institute of Chemistry “Raluca Ripan”, Babes-Bolyai University, 30 Fantanele Street, 400294 Cluj-Napoca, Romania
| | - Lucian Barbu Tudoran
- Faculty of Biology and Geology, Babes-Bolyai University, 44 Gheorghe Bilaşcu Street, 400015 Cluj-Napoca, Romania
- National Institute for Research and Development of Isotopic and Molecular Technologies, 65-103 Donath Street, 400293 Cluj-Napoca, Romania
| | - Gheorghe Borodi
- National Institute for Research and Development of Isotopic and Molecular Technologies, 65-103 Donath Street, 400293 Cluj-Napoca, Romania
| | - Gertrud Alexandra Paltinean
- Department of Polymer Composites, Institute of Chemistry “Raluca Ripan”, Babes-Bolyai University, 30 Fantanele Street, 400294 Cluj-Napoca, Romania
| | - Emanoil Pripon
- Zalau County Museum of History and Art, 9 Unirii Str., 450042 Zalau, Romania
| | - Claudiu Ioan Bunea
- Faculty of Horticulture and Rural Business Development, University of Agricultural Sciences and Veterinary Medicine, 3-5Manastur Str., 400372 Cluj-Napoca, Romania
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Catalytic Hydrothermal Liquefaction of Brachychiton populneus Biomass for the Production of High-Value Bio-Crude. Processes (Basel) 2023. [DOI: 10.3390/pr11020324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
The current study focused on the heterogenous catalytic hydrothermal liquefaction (HTL) of Brachychiton populneus biomass seed, using Ni as hydrogenation catalyst and Fe as active hydrogen producer. The activity of Ni metal and of Ni/Al2O3 in the HTL of seed (BS) and of a mixture of seed and shell (BM) was studied. To establish the best operating process conditions, the influence of variation of temperature and reaction time on the product yields was also examined. The highest bio-crude yields of 57.18% and 48.23% for BS and BM, respectively, were obtained at 330 °C and 10 min of reaction time, in the presence of Ni/Al2O3 as catalyst and Fe as hydrogen donor. Elemental analysis results showed that at these operative conditions, an increase of the higher heating value (HHV) from 25.14 MJ/kg to 38.04 MJ/kg and from 17.71 MJ/kg to 31.72 MJ/kg was obtained for BS and BM biomass, respectively, when the combination of Fe and Ni/Al2O3 was used. Gas chromatography–mass spectrometry (GC-MS) and Fourier transform infrared spectroscopy (FT-IR), used to determine the oils’ chemical compositions, showed that the combined presence of Fe and Ni/Al2O3 favored the hydrodeoxygenation of the fatty acids into hydrocarbons, indeed their amount increased to ≈20% for both biomasses used. These results demonstrate that the obtained bio-crude has the capacity to be a source of synthetic fuels and chemical feedstock.
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Pan F, Yang E, Chen X, Li P, Wu X, Zhang M. Identification of Adulterated Evening Primrose Oil Based on GC‐MS and FT‐IR Combined with Chemometrics. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202200066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Fengguang Pan
- College of Food Science and Engineering Jilin University Changchun 130062 China
| | - Enqi Yang
- College of Food Science and Engineering Jilin University Changchun 130062 China
| | - Xianmao Chen
- College of Food Science and Engineering Jilin University Changchun 130062 China
| | - Peizhi Li
- College of Food Science and Engineering Jilin University Changchun 130062 China
| | - Xinling Wu
- College of Food Science and Engineering Jilin University Changchun 130062 China
| | - Mingdi Zhang
- College of Food Science and Engineering Jilin University Changchun 130062 China
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Bifunctional Co3O4/ZSM-5 Mesoporous Catalysts for Biodiesel Production via Esterification of Unsaturated Omega-9 Oleic Acid. Catalysts 2022. [DOI: 10.3390/catal12080900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In the present work, two sets of the Co/ZSM-5 mesoporous catalysts with different acidity and Co loadings varying from 1 to 5 and 10 wt% were prepared using mesoporous ZSM-5-A (Si/Al = 50) and ZSM-5-B (Si/Al = 150) as support. X-ray diffraction (XRD) analysis showed that the Co3O4 phase was formed in the surface of catalysts and the reducibility of Co3O4 nanoparticles on the ZSM-5-B was greater in comparison with that on the ZSM-5-A solid. In situ FTIR of pyridine adsorption characterization confirmed that all of the Co/ZSM-5 catalysts contained both Lewis (L) and Brønsted (B) acid sites, with a relatively balanced B/L ratio ranging from 0.61 to 1.94. Therefore, the Si/Al molar ratio in ZSM-5 affected both the surface acidity and the cobalt oxide reducibility. In the esterification of unsaturated omega-9 oleic acid with methanol, under the optimal reaction conditions (temperature 160 °C, catalyst concentration 2 g/L, methanol/oleic acid molar ratio 30, and reaction time 180 min), the biodiesel selectivity reached 95.1% over the most active 10 wt% Co/ZSM-5-B catalyst. The higher esterification activity of the Co/ZSM-5-B catalysts can be correlated with the greater amount of B and L acid sites, the balanced B/L ratio, and the higher reducibility of Co3O4 nanoparticles. The oleic acid esterification reaction followed the bifunctional mechanism of combining metal function (dispersed Co3O4 with a greater reducibility) with the acidity function (both B and L acid sites with a relative balanced B/L ratio) on the catalysts, which may help in providing a deep understanding of the esterification pathways and benefiting the design of novel bifunctional catalysts for biofuel production.
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Embaby HE, Miyakawa T, Hachimura S, Muramatsu T, Nara M, Tanokura M. Physical and chemical properties of nabak (Zizyphus spina-christi) seed kernel and sweet pepper (Capsicum annuum L.) seed oils. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2660-2666. [PMID: 34689330 DOI: 10.1002/jsfa.11605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 10/19/2021] [Accepted: 10/24/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Nabak seed kernels and sweet pepper seeds, which are separated from the fruits and discarded as waste after processing or consumption, contain high levels of oils (30.19% and 19.57%, respectively). The chemical and thermal characteristics of nabak seed kernel oil (NSO) and sweet pepper seed oil (PSO) were investigated in this study. RESULTS The NSO and PSO contained high levels of unsaturated fatty acids (84.1% and 86.5%, respectively), and the major fatty acid was oleic acid (57.3%) in NSO, but it was linoleic acid (69.4%) in PSO. The triacylglycerol (TAG) profiles show that NSO contained ten TAG species, three of which represented 87.1%, namely C54:3, C52:2 and C54:4, and triolein was the dominant (OOO, 47.0%). Pepper seed oil contained nine TAG molecular species, four of which represented 93.6%, namely C54:6, C52:4, C54:4 and C52:5, and trilinolein was dominant (LLL, 44.0%). The differential scanning calorimetry (DSC) analysis of NSO revealed that three exothermal peaks were detected during cooling, two endothermal peaks were detected during melting, and the major peak occurred at a low temperature. For PSO, three exothermal peaks were detected during cooling, three peaks were detected (one of them was exothermal) during melting, and the major peaks were observed at low temperatures. Fourier transform infrared (FTIR) spectra indicated that NSO and PSO did not contain peroxides or trans fatty acids, but they did contain low concentrations of free fatty acids. CONCLUSION This study offers a scientific basis for the use of NSO and PSO as new sources of edible oils for food applications. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Hassan Elsayed Embaby
- Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
- Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Takuya Miyakawa
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Satoshi Hachimura
- Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Tomonari Muramatsu
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
- Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Masayuki Nara
- Department of Chemistry, College of Liberal Arts and Sciences, Tokyo Medical and Dental University, Chiba, Japan
| | - Masaru Tanokura
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
- Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
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Wen Y, Zhou S, Wang L, Li Q, Gao Y, Yu X. New Method for the Determination of the Induction Period of Walnut Oil by Fourier Transform Infrared Spectroscopy. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02170-6] [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]
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9
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Xu L, Mei X, Chang J, Wu G, Jin Q, Wang X. Rapid Assessment of Quality Changes in French Fries during Deep-frying Based on FTIR Spectroscopy Combined with Artificial Neural Network. J Oleo Sci 2021; 70:1373-1380. [PMID: 34497175 DOI: 10.5650/jos.ess21006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Fourier transform infrared (FTIR) spectroscopy combined with backpropagation artificial neural network (BP-ANN) were utilized for rapid and simultaneous assessment of the lipid oxidation indices in French fries. The conventional indexes (i.e. total polar compounds, oxidized triacylglycerol polymerized products, oxidized triacylglycerol monomers, triacylglycerol hydrolysis products, and acid value), and FTIR absorbance intensity in French fries were determined during the deep-frying process, and the results showed the French fries had better quality in palm oil, followed by sunflower oil, rapeseed oil and soybean oil. The FTIR spectra of oil extracted from French fries were correlated to the reference oxidation indexes determined by AOCS standard methods. The results of BP-ANN prediction showed that the model based on FTIR fitted well (R2 > 0.926, RMSEC < 0.481) compared with partial least-squares model (R2 > 0.876). This facile strategy with excellent performance has great potential for rapid characterization quality of French fries during frying.
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Affiliation(s)
- Lirong Xu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University
| | - Xue Mei
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University
| | - Jiarui Chang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University
| | - Gangcheng Wu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University
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Embaby HE, Miyakawa T, Hachimura S, Muramatsu T, Nara M, Tanokura M. Crystallization and melting properties studied by DSC and FTIR spectroscopy of goldenberry (Physalis peruviana) oil. Food Chem 2021; 366:130645. [PMID: 34325243 DOI: 10.1016/j.foodchem.2021.130645] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 07/03/2021] [Accepted: 07/17/2021] [Indexed: 11/04/2022]
Abstract
The chemical and thermal characteristics of goldenberry pomace oil (GPO) and goldenberry seed oil (GSO) were investigated. GPO and GSO contained high levels of unsaturated fatty acids (90.1% and 85.1%, respectively), and the major fatty acid was linoleic (62.0% and 72.8%, respectively). Additionally, GPO contained eleven triacylglycerol (TAG) species, three of which represented 82.7%, namely C54:6, C54:4 and C52:4, and trilinolein was the dominant one (35.5%). GSO contained nine TAG species, two of which represented 80.3%, namely C54:6 and C52:4, and trilinolein was dominant (53.3%). The DSC analysis of GPO and GSO revealed that three exothermal peaks were detected during cooling. Three endothermal peaks (one of which is exothermal for GSO) were detected during melting, and the most significant peaks occurred at low temperatures. FTIR spectra indicated that GPO and GSO did not contain peroxides or trans fatty acids, but they did contain low concentrations of free fatty acids.
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Affiliation(s)
- Hassan Elsayed Embaby
- Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt; Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan; Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan
| | - Takuya Miyakawa
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan
| | - Satoshi Hachimura
- Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan
| | - Tomonari Muramatsu
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan; Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan
| | - Masayuki Nara
- Department of Chemistry, College of Liberal Arts and Sciences, Tokyo Medical and Dental University, Chiba 272-0827, Japan
| | - Masaru Tanokura
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan; Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan.
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Dong Y, Shi S, Li Q, Zhang L, Yu X. An indirect analytical approach based on ATR-FTIR spectroscopy for determining the FFA content in vegetable oils. RSC Adv 2020; 10:24073-24078. [PMID: 35517334 PMCID: PMC9055113 DOI: 10.1039/d0ra03668d] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Accepted: 05/31/2020] [Indexed: 11/21/2022] Open
Abstract
In this study, we developed a novel approach for determining a free fatty acid (FFA) in vegetable oils using attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy. FFA was converted to carboxylate species by a reaction with phthalimide potassium salt, and the linear relationship between FFA content and ATR-FTIR peak areas at 1541–1616 cm−1 (1595 cm−1 as baseline) was established. Results showed that the R2 values obtained during calibration and validation were more than 0.99. The calibration method concurred to within ±0.035% over the range of 0.4% to 4.0% (quantitative determination of the percentage of FFA in oils, expressed as the percentage of oleic acid). In the calibration model, the root mean square error of prediction was 0.0104, the relative error was less than 0.246% and the relative average deviation was 0.386%, respectively. These indexes demonstrated that the calibration model has great accuracy, high precision and good stability. The indirect method established using ATR-FTIR has the advantages of excellent reproducibility, high exactitude, independent of oil type, simple operation and easy cleaning of the instrument surface. The slope of the verification equation between FFA prediction values and American Oil Chemists' Society's (AOCS) titration method was close to 1, R2 value was more than 0.99. These indicators suggested that the proposed method and the AOCS method have a good correlation through AOCS titration and ATR–FTIR spectroscopy to determine validation samples parallel. In addition, for comparison, when the AOCS titration and ATR-FTIR spectroscopy methods were used for sample validation, the results indicated that the latter method is more reproducible, highly sensitive and has strong anti-disturbance. Therefore, the ATR-FTIR technique can be applied as a simple, highly sensitive, convenient and timely method for the analysis of FFAs in oils. In this study, we developed a novel approach for determining a free fatty acid (FFA) in vegetable oils using attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy.![]()
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Affiliation(s)
- Yaoyao Dong
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092275
| | - Shaoxia Shi
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092275
| | - Qi Li
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092275
| | - Lingyan Zhang
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092275
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092275
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12
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Wang M, Chen J, Jing B, Zhang L, Dong Y, Yu X. Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900302] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Mengzhu Wang
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Jia Chen
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Bingyu Jing
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Lingyan Zhang
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Yaoyao Dong
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Xiuzhu Yu
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
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Hu K, Huyan Z, Ding S, Dong Y, Yu X. Investigation on food packaging polymers: Effects on vegetable oil oxidation. Food Chem 2020; 315:126299. [PMID: 32028201 DOI: 10.1016/j.foodchem.2020.126299] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 12/27/2019] [Accepted: 01/25/2020] [Indexed: 11/19/2022]
Abstract
Polyethylene (PE), polypropylene (PP), polyamide (PA), and polyethylene terephthalate (PET) surfaces and particles were employed to study effects of polymer materials on linseed oil, peanut oil, rapeseed oil and sunflower seed oil oxidation. The surface types of the materials, hydroperoxide content and volatile in oils were determined by contact angle, Fourier transform infrared spectroscopy and gas chromatography-mass spectrometry. Oils on PP surfaces underwent a more rapid oxidation, followed by PA, PE and PET. Except PP sets, this order was consistent with surface hydrophilicity of polymers. Further study using polymer particles avoiding packaging barrier suggested this was probably due to barrier factors. Although PE surfaces allowed oil to have lower content of hydroperoxides, it can promote oil hydroperoxide decomposition into volatile products. Surface types of polymer materials are correlated with oxidation of contacted oil, and these surfaces can also affect the oil secondary oxidation and the degradation of oxidation products.
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Affiliation(s)
- Keqing Hu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Zongyao Huyan
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China; Food Quality and Design Group, Wageningen University and Research, 6700AA, Wageningen, The Netherlands
| | - Shaoxuan Ding
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Yaoyao Dong
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
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14
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Hu K, Huyan Z, Sherazi STH, Yu X. Authentication of Eucommia ulmoides Seed Oil Using Fourier Transform Infrared and Synchronous Fluorescence Spectroscopy Combined with Chemometrics. J Oleo Sci 2019; 68:1073-1084. [PMID: 31611515 DOI: 10.5650/jos.ess19160] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Eucommia ulmoides is a traditional Chinese herb whose seeds can be used to produce edible oils. Fourier transform infrared (FTIR) and synchronous fluorescence spectroscopic (SyFS) spectra of Eucommia ulmoides seed oil (EUSO) are lacking. The relevant functional and fluorescent groups were determined by FTIR and SyFS techniques for discriminating adulteration of EUSO, respectively. FTIR and SyFS spectra of EUSO and six common-used vegetable oils were recorded from 4000-400 cm-1 and 250-700 nm at wavelength interval of 60 nm, respectively. Principal component analysis (PCA), linear discriminant analysis (LDA), cluster analysis (CA) and partial least square (PLS) regression was used for qualitative and quantitative calibration of EUSO adulteration. The FTIR spectral regions of 1429-1377 cm-1 and 1128-1110 cm-1 based on PCA, LDA, and CA, and the PCA of SyFS spectral regions of 600-700 nm and 300-500 nm were evaluated for qualitative differentiation of EUSO adulteration. The recognition rate of PCA validation was found to be 100% by FTIR regions. PLS calibration was optimal by the spectral normalization vector treatment in the two FTIR spectral regions and SyFS spectra were combined with characteristic absorption peak area, which can achieve quantitative detection of EUSO adulteration. The two techniques are useful for EUSO adulteration detection at levels down to 1% and 0.48% (w/w), respectively. The results indicated that spectral information obtained by FTIR and SyFS of EUSO can be used for qualitative and quantitative analysis of EUSO adulteration with the advantages of high sensitivity, simplicity, and rapidness.
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Affiliation(s)
- Keqing Hu
- College of Food Science and Engineering, Northwest A&F University
| | - Zongyao Huyan
- College of Food Science and Engineering, Northwest A&F University
| | | | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University
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15
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Zhu G, Liu F, Li P, He S, Zhu S, Gao Q, Feng Y. Profiling free fatty acids in edible oils via magnetic dispersive extraction and comprehensive two-dimensional gas chromatography-mass spectrometry. Food Chem 2019; 297:124998. [DOI: 10.1016/j.foodchem.2019.124998] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 06/07/2019] [Accepted: 06/10/2019] [Indexed: 12/19/2022]
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16
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Stangierski J, Weiss D, Kaczmarek A. Multiple regression models and Artificial Neural Network (ANN) as prediction tools of changes in overall quality during the storage of spreadable processed Gouda cheese. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03369-y] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Abstract
The aim of the study was to compare the ability of multiple linear regression (MLR) and Artificial Neural Network (ANN) to predict the overall quality of spreadable Gouda cheese during storage at 8 °C, 20 °C and 30 °C. The ANN used five factors selected by Principal Component Analysis, which was used as input data for the ANN calculation. The datasets were divided into three subsets: a training set, a validation set, and a test set. The multiple regression models were highly significant with high determination coefficients: R2 = 0.99, 0.87 and 0.87 for 8, 20 and 30 °C, respectively, which made them a useful tool to predict quality deterioration. Simultaneously, the artificial neural networks models with determination coefficient of R2 = 0.99, 0.96 and 0.96 for 8, 20 and 30 °C, respectively were built. The models based on ANNs with higher values of determination coefficients and lower RMSE values proved to be more accurate. The best fit of the model to the experimental data was found for processed cheese stored at 8 °C.
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17
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Huyan Z, Ding S, Mao X, Wu C, Yu X. Effects of packaging materials on oxidative product formation in vegetable oils: Hydroperoxides and volatiles. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100328] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Monitoring Enzymatic Hydroesterification of Low-Cost Feedstocks by Fourier Transform InfraRed Spectroscopy. Catalysts 2019. [DOI: 10.3390/catal9060535] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Enzymatic hydroesterification is a heterogeneous catalyzed process suitable for the conversion of low-cost feedstocks in biodiesel production, namely, because of its tolerance to high free fatty acid contents. The current study describes the use of Fourier transform infrared spectroscopy (FTIR) to monitor biodiesel production using enzymatic hydroesterification and, as raw materials, acid oil from soapstock and olive pomace oil. Acid oil (~34 wt.% FFA) and olive pomace oil (~50 wt.% FFA) were first hydrolyzed (35 °C, 24 h, 200 rpm, 3 wt.% of lipase from Thermomyces lanuginosus, and 1:0.5 water:oil ratio, w:w), and then enzymatic esterification was performed (35 °C, 7 h, 200 rpm, 2 wt.% of lipase from Thermomyces lanuginosus, and 2:1 molar ratio of methanol to acid). FTIR analyses were conducted on the products using a Jasco FT/IR-4100 with a scanning range of 4000–650 cm−1 at 4 cm−1 spectral resolution and 54 scans. For free fatty acid (FFA) quantification, the C=O band at 1708 cm–1 was used, corresponding to the carboxylic acid, whereas for fatty acid methyl ester (FAME) quantification, the peak corresponding to C=O at 1746 cm−1 was considered, which corresponded to the ester. The results were calibrated using volumetric titration and gas chromatography analyses, concerning FFA and FAME quantification, respectively. The best conditions for analysis were determined, and a calibration method was established. FTIR has shown to be a simple, fast, and clean technique suitable to monitor hydroesterification of low-cost feedstocks.
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19
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Hu K, Huyan Z, Geng Q, Yu X. Rapid Determination of Acid Value of Edible Oils via FTIR Spectroscopy Using Infrared Quartz Cuvette. J Oleo Sci 2019; 68:121-129. [PMID: 30651412 DOI: 10.5650/jos.ess18156] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
A Fourier transform infrared (FTIR) spectroscopy with infrared quartz cuvette (IQC) as spectral accessory method was developed to determine acid value (AV) of edible oils. The absorption peak at 5680 cm-1/5487 cm-1 ascribed to the C-H stretching band was a substitute for the peak of an internal standard. Partial least square (PLS) regression was used for AV calibration, and samples were validated by titrated method. Results showed dilution calibration was feasible for randomly dilution among 6-13:1 (CCl4: oils, v/v). PLS calibration was optimal by a spectral wavenumber (3603 cm-1-3250 cm-1) as the first derivative treatment. Correlation coefficient and root mean square error of calibration were 0.9967 and 0.135, respectively. Calibrated validation, blind sample validation and precision analysis presented a good correlation between IQC-FTIR and titrated methods. Based on the dilution calibration, randomly diluted oil samples can be employed by IQC-FTIR.
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Affiliation(s)
- Keqing Hu
- College of Food Science and Engineering, Northwest A&F University
| | - Zongyao Huyan
- College of Food Science and Engineering, Northwest A&F University
| | - Qiaona Geng
- College of Food Science and Engineering, Northwest A&F University
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University
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20
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Li Q, Chen J, Huyan Z, Kou Y, Xu L, Yu X, Gao JM. Application of Fourier transform infrared spectroscopy for the quality and safety analysis of fats and oils: A review. Crit Rev Food Sci Nutr 2018; 59:3597-3611. [DOI: 10.1080/10408398.2018.1500441] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Qi Li
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P R China
| | - Jia Chen
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P R China
| | - Zongyao Huyan
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P R China
| | - Yuxing Kou
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P R China
| | - Lirong Xu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P R China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P R China
| | - Jin-Ming Gao
- Shaanxi Key Laboratory of Natural Products & Chemical Biology, College of Chemistry & Pharmacy, Northwest A&F University, 22 Xinong Road Yangling, Shaanxi, P R China
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21
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Chen J, Zhang L, Geng Q, Jing B, Yu X. Determination of Total Polar Compounds in Frying Oils by PE-Film-Based FTIR and ATR-FTIR Spectroscopy. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800250] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Jia Chen
- College of Food Science and Engineering, Northwest A&F University; 22 Xinong Road Yangling 712100 Shaanxi P. R. China
| | - Leshan Zhang
- College of Food Science and Engineering, Northwest A&F University; 22 Xinong Road Yangling 712100 Shaanxi P. R. China
| | - Qiaona Geng
- College of Food Science and Engineering, Northwest A&F University; 22 Xinong Road Yangling 712100 Shaanxi P. R. China
| | - Bingyu Jing
- College of Food Science and Engineering, Northwest A&F University; 22 Xinong Road Yangling 712100 Shaanxi P. R. China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University; 22 Xinong Road Yangling 712100 Shaanxi P. R. China
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22
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Weiss D, Stangierski J, Baranowska HM, Rezler R. Kinetic models of quality parameters of spreadable processed Gouda cheese during storage. Food Sci Biotechnol 2018; 27:1387-1394. [PMID: 30319848 PMCID: PMC6170284 DOI: 10.1007/s10068-018-0377-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2017] [Revised: 02/28/2018] [Accepted: 04/06/2018] [Indexed: 11/28/2022] Open
Abstract
The aim of the study was to prepare mathematical models based on the Arrhenius equation as predictive tools for the assessment of changes in quality parameters during the storage of spreadable Gouda cheese at temperatures of 8, 20 and 30 °C. The activation energy value and the chemical reaction rate constant enabled the construction of kinetic models, which helped to estimate the direction and rate of changes. Moreover, the activation energy (Ea) of the quality parameters was used to determine the sequence of their vulnerability during storage. The value of activation energy corresponding to temperature changes resulted in the following order of susceptibility of the quality parameters: ΔC > ΔE ≈ water activity > texture parameters > pH > colour > sensory parameters > rheological parameters. The research showed limited applicability of the mathematical models for estimation of quality parameters referring to spreadable processed Gouda cheese.
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Affiliation(s)
- Dorota Weiss
- 1Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznan, Poland
| | - Jerzy Stangierski
- 1Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznan, Poland
| | - Hanna Maria Baranowska
- 2Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-624 Poznan, Poland
| | - Ryszard Rezler
- 2Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-624 Poznan, Poland
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23
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Xu L, Zhu X, Yu X, Huyan Z, Wang X. Rapid and Simultaneous Determination of the Iodine Value and Saponification Number of Edible Oils by FTIR Spectroscopy. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700396] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Lirong Xu
- College of Food Science and EngineeringNorthwest A&F University22 Xinong Road, YanglingShaanxi 712100P.R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional FoodSchool of Food Science and TechnologyJiangnan University1800 Lihu Avenue, WuxiJiangsu 214122P.R. China
| | - Xufei Zhu
- College of Food Science and EngineeringNorthwest A&F University22 Xinong Road, YanglingShaanxi 712100P.R. China
| | - Xiuzhu Yu
- College of Food Science and EngineeringNorthwest A&F University22 Xinong Road, YanglingShaanxi 712100P.R. China
| | - Zongyao Huyan
- College of Food Science and EngineeringNorthwest A&F University22 Xinong Road, YanglingShaanxi 712100P.R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional FoodSchool of Food Science and TechnologyJiangnan University1800 Lihu Avenue, WuxiJiangsu 214122P.R. China
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24
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Li M, Xu L, Yu X, Chen J, Liu X. Novel method based on fourier transform infrared spectroscopy for determining fat acidity of cereal products. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1381113] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Mengjun Li
- College of Food Science and Engineering, Northwest A&F University, Yangling Shaanxi, P. R. China
| | - Lirong Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling Shaanxi, P. R. China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Yangling Shaanxi, P. R. China
| | - Jia Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling Shaanxi, P. R. China
| | - Xiaoli Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling Shaanxi, P. R. China
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25
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Kou Y, Li Q, Liu X, Zhang R, Yu X. Efficient Detection of Edible Oils Adulterated with Used Frying Oils through PE-film-based FTIR Spectroscopy Combined with DA and PLS. J Oleo Sci 2018; 67:1083-1089. [DOI: 10.5650/jos.ess18029] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Yuxing Kou
- College of Food Science and Engineering, Northwest A&F University
| | - Qi Li
- College of Food Science and Engineering, Northwest A&F University
| | - Xiaoli Liu
- College of Food Science and Engineering, Northwest A&F University
| | - Rui Zhang
- College of Food Science and Engineering, Northwest A&F University
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University
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26
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Zhi NN, Zong K, Thakur K, Qu J, Shi JJ, Yang JL, Yao J, Wei ZJ. Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1336572] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Nan-Nan Zhi
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Technology center of Anhui Entry-exit Inspection and Quarantine Bureau, Hefei, China
| | - Kai Zong
- Technology center of Anhui Entry-exit Inspection and Quarantine Bureau, Hefei, China
| | - Kiran Thakur
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Jie Qu
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Jun-Jun Shi
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Jie-Lin Yang
- Shanghai Entry and Exit Inspection and Quarantine Bureau, Shanghai, China
| | - Jian Yao
- Technology center of Anhui Entry-exit Inspection and Quarantine Bureau, Hefei, China
| | - Zhao-Jun Wei
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
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27
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Yu X, Gao Y, Zhao Z, Gao JM. Rapid Determination of Amino Acids in Chinese Wolfberry (Lycium bararum L.) Fruit by Using Fourier Transform Infrared Spectroscopy and Partial Least Square Regression. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0802-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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28
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Mahesar SA, Shah SN, Mahesar AW, Kandhro AA, Khaskheli AR, Menghwar P, Sherazi STH. A chemometric approach for the quantification of free fatty acids in cottonseed oil by Fourier transform infrared spectroscopy. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1223129] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Sarfaraz Ahmed Mahesar
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan
| | - Syed Nasrullah Shah
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan
| | - Abdul Waheed Mahesar
- Institute of Information and Communication Technology, University of Sindh, Jamshoro, Pakistan
| | - Aftab Ahmed Kandhro
- Dr. M.A. Kazi Institute of Chemistry, University of Sindh, Jamshoro, Pakistan
| | - Abdul Rauf Khaskheli
- Department of Pharmacy, Shaheed Mohtarma Benazir Bhutto Medical University, Larkana, Pakistan
| | - Pertab Menghwar
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan
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29
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Jiang X, Li S, Xiang G, Li Q, Fan L, He L, Gu K. Determination of the acid values of edible oils via FTIR spectroscopy based on the OH stretching band. Food Chem 2016; 212:585-9. [DOI: 10.1016/j.foodchem.2016.06.035] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2015] [Revised: 05/16/2016] [Accepted: 06/13/2016] [Indexed: 10/21/2022]
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30
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Hussain Sherazi ST, Mahesar SA, Sirajuddin. Vegetable Oil Deodorizer Distillate: A Rich Source of the Natural Bioactive Components. J Oleo Sci 2016; 65:957-966. [PMID: 27829614 DOI: 10.5650/jos.ess16125] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Deodorizer distillates are waste products of edible oil processing industries obtained during deodorization process of vegetable oils. It is very cheap source of several health beneficial components such as tocopherols, sterols, squalene as well as free fatty acids which have numerous industrial applications. These valuable components are being used in different foods, pharmaceutical formulations and cosmetics. Traditional sources of these useful components are vegetable oils, fruits, vegetables and nuts. Global need of these important components has been exceeded than their availability. The deodorizer distillates of various vegetable oils are considered to be a rich source of several valuable components. Present review will cover brief introduction of common processing stages involved in all vegetable oil processing, analytical methods for characterization of deodorizer distillates by instrumental techniques, importance and commercial value of deodorizer distillates. Future prospective of current field may leads to cost efficient processes and increased attention on the nutritional quality of deodorized oil and commercial applications of deodorizer distillates as well as their valuable components.
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31
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Xu L, Zhu X, Chen X, Sun D, Yu X. Direct FTIR analysis of isolated trans fatty acids in edible oils using disposable polyethylene film. Food Chem 2015; 185:503-8. [DOI: 10.1016/j.foodchem.2015.04.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2014] [Revised: 04/01/2015] [Accepted: 04/10/2015] [Indexed: 09/30/2022]
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32
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Zhao X, Dong D, Zheng W, Jiao L, Lang Y. Discrimination of Adulterated Sesame Oil Using Mid-infrared Spectroscopy and Chemometrics. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0125-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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