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Shuai X, Dai T, Chen M, Liang R, Du L, Chen J, Liu C. Comparative study on the extraction of macadamia (Macadamia integrifolia) oil using different processing methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112614] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Parniakov O, Bals O, Barba FJ, Mykhailyk V, Lebovka N, Vorobiev E. Application of differential scanning calorimetry to estimate quality and nutritional properties of food products. Crit Rev Food Sci Nutr 2018; 58:362-385. [PMID: 27245977 DOI: 10.1080/10408398.2016.1180502] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Over the past years, both food researchers and food industry have shown an increased interest in finding techniques that can estimate modifications in quality, nutritional, and thermophysical properties of food products during processing and/or storage. For instance, differential scanning calorimetry (DSC) has attracted the interest of scientific community because only a small amount of sample is needed for analysis. Moreover, it does not require any specific sample preparation, and is a repeatable and reliable method. In addition, DSC methodology needs a short time for experiments compared with other techniques used for the same purpose. At this stage of investigation, there is a need to evaluate the commonly accepted and new emerging DSC applications to establish the optimum conditions of emerging processing. This paper reviews the current and new insights of DSC technique for the estimation of quality, nutritional, and thermophysical properties of food products during conventional and emerging processing and/or subsequent storage. The estimation of different properties in several food matrices after processing and/or storage is also discussed.
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Affiliation(s)
- Oleksii Parniakov
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France
| | - Olivier Bals
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France
| | - Francisco J Barba
- b Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C , Denmark
| | - Viacheslav Mykhailyk
- c Institute of Engineering Thermal Physics, National Academy of Sciences of Ukraine , 2a, str. Zheljabova, Kyiv , Ukraine
| | - Nikolai Lebovka
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France.,d Institute of Biocolloidal Chemistry, named after F.D. Ovcharenko, NAS of Ukraine , 42, Blvr. Vernadskogo, Kyiv , Ukraine
| | - Eugene Vorobiev
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France
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3
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Vecchio Ciprioti S, Paciulli M, Chiavaro E. Application of different thermal analysis techniques to characterize oxidized olive oils. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600074] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Stefano Vecchio Ciprioti
- Dipartimento di Scienze di Base ed Applicate per l'IngegneriaSapienza Università di RomaRomeItaly
| | - Maria Paciulli
- Dipartimento di Scienze degli AlimentiUniversità degli Studi di ParmaParmaItaly
| | - Emma Chiavaro
- Dipartimento di Scienze degli AlimentiUniversità degli Studi di ParmaParmaItaly
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Lin LK, Tan FJ. Influence of rendering methods on yield and quality of chicken fat recovered from broiler skin. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 30:872-877. [PMID: 27739292 PMCID: PMC5411852 DOI: 10.5713/ajas.16.0434] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/04/2016] [Revised: 08/24/2016] [Accepted: 10/03/2016] [Indexed: 11/29/2022]
Abstract
Objective In order to utilize fat from broiler byproducts efficiently, it is necessary to develop an appropriate rendering procedure and establish quality information for the rendered fat. A study was therefore undertaken to evaluate the influence of rendering methods on the amounts and general properties of the fat recovered from broiler skin. Methods The yield and quality of the broiler skin fat rendered through high and lower energy microwave rendering (3.6 W/g for 10 min and 2.4 W/g for 10 min for high power microwave rendering (HPMR) and high power microwave rendering (LPMR), respectively), oven baking (OB, at 180°C for 40 min), and water cooking (WC, boiling for 40 min) were compared. Results Microwave-rendered skin exhibited the highest yields and fat recovery rates, followed by OB, and WC fats (p<0.05). HPMR fat had the highest L*, a*, and b* values, whereas WC fat had the highest moisture content, acid values, and thiobarbituric acid (TBA) values (p<0.05). There was no significant difference in the acid value, peroxide value, and TBA values between HPMR and LPMR fats. Conclusion Microwave rendering at a power level of 3.6 W/g for 10 min is suggested base on the yield and quality of chicken fat.
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Affiliation(s)
- Liang-Kun Lin
- Department of Animal Science, National Chung Hsing University, Taichung 40227, Taiwan
| | - Fa-Jui Tan
- Department of Animal Science, National Chung Hsing University, Taichung 40227, Taiwan
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Pambou-tobi N, Arab-Tehrany E, Niamayoua RK, Linder M. RSM applied for optimization of deep-fat fried ripe plantain slices and study of oxidation kinetics of oil by a DSC and polar methods. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1007/s13197-015-2021-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Oxidative Stability and Changes in Chemical Composition of Extra Virgin Olive Oils After Short-Term Deep-Frying of French Fries. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2599-2] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Borges TH, Malheiro R, de Souza AM, Casal S, Pereira JA. Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alataVog.) and soybean crude oils. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400351] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Thays Helena Borges
- School of Agronomy and Food Engineering; Federal University of Goiás; Campus Samambaia - Rodovia Goiânia/Nova Veneza; Goiânia Brazil
| | - Ricardo Malheiro
- Mountain Research Centre (CIMO)/School of Agriculture; Polytechnic Institute of Bragança, Campus de Sta Apolónia; Bragança Portugal
- REQUIMTE/Laboratório de Bromatologia e Hidrologia; Faculdade de Farmácia; Universidade do Porto; Porto Portugal
| | - Adriana Marques de Souza
- School of Agronomy and Food Engineering; Federal University of Goiás; Campus Samambaia - Rodovia Goiânia/Nova Veneza; Goiânia Brazil
| | - Susana Casal
- REQUIMTE/Laboratório de Bromatologia e Hidrologia; Faculdade de Farmácia; Universidade do Porto; Porto Portugal
| | - José Alberto Pereira
- Mountain Research Centre (CIMO)/School of Agriculture; Polytechnic Institute of Bragança, Campus de Sta Apolónia; Bragança Portugal
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Multivariate statistical analysis treatment of DSC thermal properties for animal fat adulteration. Food Chem 2014; 158:132-8. [PMID: 24731324 DOI: 10.1016/j.foodchem.2014.02.087] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2013] [Revised: 02/02/2014] [Accepted: 02/18/2014] [Indexed: 11/24/2022]
Abstract
The adulteration of edible fats is a kind of fraud that impairs the physical and chemical features of the original lipid materials. It has been detected in various food, pharmaceutical and cosmeceutical products. Differential scanning calorimetry (DSC) is the robust thermo-analytical machine that permits to fingerprint the primary crystallisation of triacylglycerols (TAGs) molecules and their transition behaviours. The aims of this study was to assess the cross-contamination caused by lard concentration of 0.5-5% in the mixture systems containing beef tallow (BT) and chicken fat (CF) separately. TAGs species of pure and adulterated lipids in relation to their crystallisation and melting parameters were studied using principal components analysis (PCA). The results showed that by using the heating profiles the discrimination of LD from BT and CF was very clear even at low dose of less than 1%. Same observation was depicted from the crystallisation profiles of BT adulterated by LD doses ranging from 0.1% to 1% and from 2% to 5%, respectively. Furthermore, CF adulterated with LD did not exhibit clear changes on its crystallisation profiles. Consequently, DSC coupled with PCA is one of the techniques that might use to monitor and differentiate the minimum adulteration levels caused by LD in different animal fats.
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Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils. J CHEM-NY 2014. [DOI: 10.1155/2014/530787] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The heating performance of enzyme-assisted aqueous processing-extracted blended oil (EAEPO), hexane-extracted blended oil (HEBO), and three kinds of blended oils was investigated by varying the heating times. Oil degradation was monitored by analysis of the acid value (AV), peroxide value (PV),p-anisidine value (p-AV), color, and trans-fatty acid composition. The fatty acid ratios of EAEPO, HEBO, and the three kinds of blended oils were very similar (0.27 : 1.03 : 0.96, 0.27 : 1.08 : 1.16, 0.27 : 0.65 : 0.8, 0.27 : 0.6 : 0.84, and 0.27 : 0.61 : 0.79, resp.). The AV and color increased in proportion to the heating time for all the oils. There was a rapid increase in the PV andp-AV of EAEPO and HEBO after heating for only 1 h, whereas the other three blended oils showed a rapid increase after heating for 2 h or 6 h. Despite the highest trans-fatty acid content found for HEBO, this content was relatively low and remained low up to a heating time of 8 h. It was found that after heating, a fatty acid ratio relatively close to its ideal value (0.27 : 0.48 : 0.49) was maintained by EAEPO, which indicates that EAEPO is tolerant to heat treatment and is suitable for maintaining a healthy diet.
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Caponio F, Chiavaro E, Paradiso VM, Paciulli M, Summo C, Cerretani L, Gomes T. Chemical and thermal evaluation of olive oil refining at different oxidative levels. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300091] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Francesco Caponio
- Dipartimento di Scienze del Suolodella Pianta e degli Alimenti (DISSPA), Università degli Studi di Bari “Aldo Moro”BariItaly
| | - Emma Chiavaro
- Dipartimento di Scienze degli AlimentiUniversità degli Studi di Parma, Parco Area delle ScienzeParmaItaly
| | - Vito Michele Paradiso
- Dipartimento di Scienze del Suolodella Pianta e degli Alimenti (DISSPA), Università degli Studi di Bari “Aldo Moro”BariItaly
| | - Maria Paciulli
- Dipartimento di Scienze degli AlimentiUniversità degli Studi di Parma, Parco Area delle ScienzeParmaItaly
| | - Carmine Summo
- Dipartimento di Scienze del Suolodella Pianta e degli Alimenti (DISSPA), Università degli Studi di Bari “Aldo Moro”BariItaly
| | - Lorenzo Cerretani
- Dipartimento di Scienze e Tecnologie Agro‐Alimentari (DISTAL)Università di BolognaCesena (FC)Italy
| | - Tommaso Gomes
- Dipartimento di Scienze del Suolodella Pianta e degli Alimenti (DISSPA), Università degli Studi di Bari “Aldo Moro”BariItaly
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Affiliation(s)
- Emma Chiavaro
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parma, Italy
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Malheiro R, Casal S, Lamas H, Bento A, Pereira JA. Can tea extracts protect extra virgin olive oil from oxidation during microwave heating? Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.03.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Maggio RM, Cerretani L, Barnaba C, Chiavaro E. Application of Differential Scanning Calorimetry-Chemometric Coupled Procedure to the Evaluation of Thermo-Oxidation on Extra Virgin Olive Oil. FOOD BIOPHYS 2012. [DOI: 10.1007/s11483-012-9248-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Chiavaro E, Rodriguez-Estrada MT, Bendini A, Rinaldi M, Cerretani L. Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:198-206. [PMID: 20859929 DOI: 10.1002/jsfa.4165] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND The use of differential scanning calorimetry (DSC) for assessing the deterioration effect of microwave heating on vegetable oils, and on olive oils in particular, has been partially explored in literature. The aim of this work was to evaluate the potential of DSC to discriminate among microwaved extra virgin olive oils (EvOo from different olive cultivar and origin), according to changes on thermal properties (upon cooling and heating) and traditional oxidative stability indices (peroxide, p-anisidine and TOTOX values). RESULTS An elevated value of lipid oxidation was reached by the most unsaturated EvOo sample (9.5% of linoleic acid) at 6 min of microwave treatment. Free acidity significantly increased (0.42%) only for the oil sample with the highest water content (874 mg kg(-1) oil) at the longest time of treatment. Crystallisation enthalpies significantly decreased and the major exothermic peak shifted towards lower temperature, leading to enlargement of the transition range in all samples due to the formation of weak and mixed crystals among triacylglycerols and lipid degradation products. On the contrary, thermal properties upon heating appeared to similarly vary among samples. CONCLUSIONS The analysis of DSC thermal properties upon cooling seemed to clearly discriminate among different EvOo samples after microwaving. The relation between changes of thermal properties and oxidation parameters should be further studied using additional oxidative stability indices on a larger set of oil samples, due to the complexity of EvOo composition.
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Affiliation(s)
- Emma Chiavaro
- Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, viale Usberti, 181/A, I-43124 Parma, Italy.
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15
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Microwave heating of different vegetable oils: Relation between chemical and thermal parameters. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.02.016] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Chiavaro E, Estrada MTR, Bendini A, Cerretani L. Correlation between thermal properties and chemical composition of Italian virgin olive oils. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.200900254] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Emma Chiavaro
- Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Parma, Italy
| | | | - Alessandra Bendini
- Dipartimento di Scienze degli Alimenti, Università di Bologna, Cesena (FC), Italy
| | - Lorenzo Cerretani
- Dipartimento di Scienze degli Alimenti, Università di Bologna, Cesena (FC), Italy
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Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.01.060] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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