1
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Bhuiyan MHR, Ngadi M. Application of batter coating for modulating oil, texture and structure of fried foods: A review. Food Chem 2024; 453:139655. [PMID: 38805942 DOI: 10.1016/j.foodchem.2024.139655] [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: 01/15/2024] [Revised: 04/20/2024] [Accepted: 05/10/2024] [Indexed: 05/30/2024]
Abstract
Food surface modulation by batter coating is a promising approach to reduce the presence of oil in fried products. This review critically discussed the functionalities, mechanism of actions, rheology, ingredients of formulation, mathematical modeling of the process, cooking method, safety and regulatory aspects, physicochemical, thermal-microstructural characterization of batter coatings, and future research directions. Enormous list of ingredients could be used in preparation of oil-reducing viscoelastic batter coating that includes mostly flours, hydrocolloids, and starches. Bioactive compounds, enzymes, minerals, herbal extracts, baking agents, sugar alcohols, etc. could be incorporated in batter formulation to affect the taste and texture of coated products. Overall mass-transfer process of batter-coated fried foods could be characterized by several mathematical models (Fick, Newton, Page, Henderson & Pabis, modified Page, Arrhenius). Surface and internal microstructural characterization techniques, thermal probing, physicochemical characterization techniques and artificial intelligence can characterize different functionalities of batter coatings including oil reduction and textural evolution.
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Affiliation(s)
- Md Hafizur Rahman Bhuiyan
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
| | - Michael Ngadi
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
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2
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Zhang L, Chen J, Guo X, Cao Y, Qu G, Li Q, Gao Y, Yu X. Microwave pretreatment effects on the aroma precursors, sensory characteristics and flavor profiles of fragrant rapeseed oil. Food Chem X 2024; 22:101381. [PMID: 38665635 PMCID: PMC11043819 DOI: 10.1016/j.fochx.2024.101381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 02/14/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Microwave technology offers a rapid and uniform heating method. This study investigated how microwave pretreatment affects the aroma precursors and flavor of fragrant rapeseed oils (FROs). Microwave pretreatment led to decreased levels of polyunsaturated fatty acids, sugars, protein-bound amino acids, and glucosinolates. Using gas chromatography-mass spectrometry, we identified 66 volatile compounds in the oil samples. Among these, based on odor activity values (OAV ≥ 1), we found 9 aldehydes, 1 ketone, 6 pyrazines, 1 isothiocyanate, and 7 nitriles as the key aroma-active compounds, contributing fatty-like, nutty-like, and pungent-like odors, respectively. The electronic nose results highlighted W5S and W1W as primary sensors for determining the flavor profiles of FROs. Notably, aroma-active pyrazines exhibited strong negative correlations with sucrose, cysteine, lysine, and isoleucine. This research provides essential insights for enhancing the aroma of FROs.
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Affiliation(s)
- Lingyan Zhang
- Agricultural Science and Engineering School, Liaocheng University, 1 Hunan Road, Liaocheng 252000, Shandong, PR China
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jia Chen
- Agricultural Science and Engineering School, Liaocheng University, 1 Hunan Road, Liaocheng 252000, Shandong, PR China
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xingfeng Guo
- Agricultural Science and Engineering School, Liaocheng University, 1 Hunan Road, Liaocheng 252000, Shandong, PR China
| | - Yongsheng Cao
- Shaanxi Guanzhongyoufang Oil Co., Ltd, Baoji 721000, Shaanxi, PR China
| | - Guoyi Qu
- Shaanxi Guanzhongyoufang Oil Co., Ltd, Baoji 721000, Shaanxi, PR China
| | - Qi Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Yuan Gao
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiuzhu Yu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
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3
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Li M, Zhou C, Wang B, Zeng S, Mu R, Li G, Li B, Lv W. Research progress and application of ultrasonic- and microwave-assisted food processing technology. Compr Rev Food Sci Food Saf 2023; 22:3707-3731. [PMID: 37350041 DOI: 10.1111/1541-4337.13198] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 04/27/2023] [Accepted: 05/30/2023] [Indexed: 06/24/2023]
Abstract
Microwaves are electromagnetic waves of specific frequencies (300 MHz-3000 GHz), whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic technology as a new processing method has been widely used in food processing fields. Combined ultrasonic and microwave technology is exploited by researchers as an improvement technique and has been successfully applied in food processing such as thawing, drying, frying, extraction, and sterilization. This paper overviews the principle and characteristics of ultrasonic- and microwave-assisted food processing techniques, particularly their combinations, design of equipment, and their applications in the processing of agricultural products such as thawing, drying, frying, extraction, and sterilization. The combination of ultrasonic and microwave is applied in food processing, where microwave enhances the heating rate, and ultrasonic improves the efficiency of heat and mass transfer. The synergy of the heating effect of microwave and the cavitation effect of ultrasonic improves processing efficiency and damages the cell structure of the material. The degradation of nutrient composition and energy consumption due to the short processing time of combined ultrasonic and microwave technology is decreased. Ultrasonic technology, as an auxiliary means of efficient microwave heating, is pollution-free, highly efficient, and has a wide range of applications in food processing.
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Affiliation(s)
- Mengge Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bo Wang
- School of Behavioural and Health Science, Australian Catholic University, Sydney, New South Wales, Australia
| | - Shiyu Zeng
- College of Engineering, China Agricultural University, Beijing, China
| | - Rongyi Mu
- College of Engineering, China Agricultural University, Beijing, China
| | - Guohua Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Bingzheng Li
- Guangxi Bioscience and Technology Research Center, Guangxi Academy of Sciences, Nanning, Guangxi, China
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing, China
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4
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Kedir WM, Geletu AK, Weldegirum GS, Sima MF. Antioxidant activity of selected plants extract for palm oil stability via accelerated and deep frying study. Heliyon 2023; 9:e17980. [PMID: 37483783 PMCID: PMC10362148 DOI: 10.1016/j.heliyon.2023.e17980] [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: 12/12/2022] [Revised: 06/27/2023] [Accepted: 07/04/2023] [Indexed: 07/25/2023] Open
Abstract
Antioxidants are organic compounds that help to prevent lipid oxidation and improve the shelf-life of edible oils and fats. Currently, synthetic antioxidants were used as oil stabilizing agent. However, synthetic antioxidants have been causing various health risks. As a result, natural antioxidants such as most parts of olive plant, green tea, sesame, medicinal plants were plays an important role to retard lipid oxidation. The palm oil was continuously frying at 180 °C for 6 days using Lepidium sativum (0.2%w/v) and Aframomum corrorima (0.3%w/v) seeds extracts as antioxidant. The physicochemical properties of oil in the herbal extract additive group significantly maintained the oil quality during frying compared to the normal control and the food sample containing group. The L. sativum extract had a greater oil stability compared to A. corrorima extract. However, the frying oil without herbal extract significantly increase the physicochemical properties of oil such as iodine value, acid value, free fatty acid, total polar compounds, density, moisture content, pH etc. during repetitive frying. The antioxidant activity of the plant extract was outstanding, with an IC50 value in the range of 75-149.9 μg/mL when compared to the standard butyl hydroxy anisole, which had an IC50 value in the range of 74.9 ± 0.06-96.7 ± 0.75 μg/mL. The total phenolic and flavonoid content of the extract for L. sativum was 128.6 ± 0.00 mg GAE/g, 127.0 ± 0.00 mg QE/g, and 130.16 ± 0.001 mg GAE/g, 105.76 ± 0.02 mg QE/g, respectively. The significant effect of the plant extract on the degradation of oil and the formation of free fatty acids was confirmed by Fourier transform infrared spectroscopy. The result of these study revealed that the ethanolic crude extract of L. sativum and A. corrorima had a potential natural antioxidant to prevent the degradation of palm oil.
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5
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Chen J, Zhang L, Zhao P, Ma G, Li Q, Yu X. Synthesized alkyl ferulates with different chain lengths inhibited the formation of lipid oxidation products in soybean oil during deep frying. Food Chem 2023; 410:135458. [PMID: 36641917 DOI: 10.1016/j.foodchem.2023.135458] [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: 10/13/2022] [Revised: 12/14/2022] [Accepted: 01/09/2023] [Indexed: 01/12/2023]
Abstract
The hydrophilic nature of ferulic acid limits its applications under lipophilic conditions. This study set out to evaluate the antioxidant efficacy of alkyl ferulates with different chain lengths in soybean oil under frying conditions. Ferulic acid was esterified with four unbranched fatty alcohols (C4:0-C16:0), and tert-butylhydroquinone (TBHQ) served as a standard for comparison. The antioxidant effect of alkyl ferulates increased with the alkyl chain length. The addition of antioxidants could inhibit increases in the levels of p-anisidine, total polar compounds, conjugated dienes, conjugated trienes, oxidized triglyceride monomers, triglyceride dimers, triglyceride oligomers, and glycerol core aldehydes efficiently, and the inhibitory effects of hexadecyl ferulate was the strongest. Moreover, hexadecyl ferulate and TBHQ exhibited better inhibitory effects on the generation of n-alkanals, (E)-2-alkenals, and 4-oxo-alkanals determined by 1H nuclear magnetic resonance than others. Hence, the long-chain alkyl ferulates meet the industrial demands for ideal antioxidants with strong antioxidant capacity at high temperatures.
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Affiliation(s)
- Jia Chen
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Lingyan Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Peng Zhao
- College of Chemistry and Pharmacy, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Gaiqin Ma
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Qi Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiuzhu Yu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
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6
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Quek WP, Ong YH, Yap MKK, Lee YY, Karim NAA, Chan ES. A comparative study of the oxidative stability and the formation of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) between physically and chemically refined palm olein during repeated deep-frying. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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7
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Thongcharoenpipat C, Yamsaengsung R. Microwave-assisted vacuum frying of durian chips: Impact of ripening level on the drying rate, physio-chemical characteristics, and acceptability. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.01.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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8
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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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9
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Zhang L, Chen J, Zhang J, Sagymbek A, Li Q, Gao Y, Du S, Yu X. Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds. Food Chem X 2022; 16:100491. [PMID: 36339322 PMCID: PMC9626899 DOI: 10.1016/j.fochx.2022.100491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 10/20/2022] [Accepted: 10/22/2022] [Indexed: 11/09/2022] Open
Abstract
This work sought to identify the influence of roasting on lipid oxidation-derived volatile compounds in fragrant rapeseed oils (FROs) via gas chromatography–mass spectrometry and gas chromatography–ion mobility spectrometry. Seven volatiles could be regard as aroma-active compounds by application of odor activity value (OAV ≥ 1) calculation, and caused fatty-like, nutty-like, and green-like notes. After 60 min of roasting, the OAVs of hexanal, octanal, (E,E)-2,4-heptadienal, and nonanal in FROs were greater than 3. The same compounds, including hexanal, (E,E)-2,4-heptadienal, nonanal, 1-octanol, and nonanoic acid were also detected in the model systems of lipid oxidation. Notably, the values of p-anisidine, conjugated dienes, and conjugated trienes increased significantly (p < 0.05). Furthermore, correlation analysis showed that hexanal, (E,E)-2,4-heptadienal, and nonanal have a significant positive correlation with the oxidative degree of FROs (R = 0.70–0.94, p < 0.05). Thus, the three above-mentioned aldehydes could serve as important markers for FRO quality during roasting.
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Key Words
- AV, acid value
- Aldehydes
- FRO, fragrant rapeseed oil
- Fragrant rapeseed oil
- K232, conjugated dienes
- K268, conjugated trienes
- Lipid oxidation
- OAV, odor activity value
- OBs, oil bodies
- PV, peroxide value
- RI, retention index
- Roasting
- TAG, triglyceride
- p-AnV, p-anisidine value
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Affiliation(s)
- Lingyan Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jia Chen
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jiaxin Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Altayuly Sagymbek
- Department of Food Science, Saken Seifullin Kazakh Agrotechnical University, 62 Zhenis Avenue, Nur-Sultan 010011, Kazakhstan
| | - Qi Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Yuan Gao
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Shuangkui Du
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiuzhu Yu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China,Corresponding author.
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Yang H, Dong Y, Wang D, Wang X. Separated from the Essential Oil of Coriandrum sativum L. Leaves, Carvacrol and Limonene Showed Antioxidant Effects in Sunflower Oil under Frying Conditions. J Oleo Sci 2022; 71:1145-1158. [PMID: 35922929 DOI: 10.5650/jos.ess22117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The frying process, a popular cooking technique, is widely used in the food industry around the world for the production of fried foods. Nevertheless, it is always accompanied by potential challenges including lipid peroxidation of vegetable oils. In this study, the influence of the coriander leaves essential oil (CLEO) on the oxidative stability of sunflower oil under frying conditions and the sensory attributes of fried food (Chinese Mahua) during the sensory evaluation were investigated. The results indicated that compared with the control, CLEO at 0.12 g/kg could obviously suppress the increases for the total polar compounds (TPC), thiobarbituric acid (TBA), color, conjugated dienes (CD), conjugated trienes (CT) and viscosity of sunflower oil, and prominently restrain the oxidization procedure of unsaturated fatty acid (UFA). Meanwhile, the decline in the sensory attributes for the Chinese Mahua was significantly inhibited. Furthermore, the study revealed the antioxidant effect of CLEO was mainly attributed to two compounds, carvacrol and limonene, which were separated by the bioassay-guided fractionation. Consequently, CLEO and the two compounds may be employed as potential natural antioxidants to improve the oxidation stability of sunflower oil under frying conditions.
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Affiliation(s)
- Haoduo Yang
- College of Food Science and Engineering, Henan University of Technology
| | - Ying Dong
- College of Food Science and Engineering, Henan University of Technology
| | - Dongying Wang
- College of Food Science and Engineering, Henan University of Technology
| | - Xuede Wang
- College of Food Science and Engineering, Henan University of Technology
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11
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Systematic comparison on the deep-frying performance of different vegetable oils from literature data using the rate of parameter change approach. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Chen J, Zhang L, Zhao P, Wang J, Li Q, Yu X. Comparison of non‐volatile degradation products formed from different vegetable oils during deep frying of French fries. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jia Chen
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University Yangling 712100 Shaanxi China
| | - Lingyan Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University Yangling 712100 Shaanxi China
| | - Peng Zhao
- College of Chemistry and Pharmacy Northwest A&F University Yangling 712100 Shaanxi China
| | - Jiayun Wang
- College of Chemistry and Pharmacy Northwest A&F University Yangling 712100 Shaanxi China
| | - Qi Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University Yangling 712100 Shaanxi China
| | - Xiuzhu Yu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University Yangling 712100 Shaanxi China
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Ahmad Tarmizi AH, Abd Razak RA, Abdul Hammid AN, Kuntom A. Thermal stability and transient of esterified 3‐MCPD and glycidol during atmospheric frying and subsequent low‐pressure drainage of products with different surface‐to‐volume ratio. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15377] [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)
| | - Raznim Arni Abd Razak
- Malaysian Palm Oil Board 6, Persiaran Institusi Bandar Baru Bangi, Kajang Selangor 43000 Malaysia
| | | | - Ainie Kuntom
- Malaysian Palm Oil Board 6, Persiaran Institusi Bandar Baru Bangi, Kajang Selangor 43000 Malaysia
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14
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Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108195] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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15
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Abstract
The aim of this study was to monitor sensory quality, stability, selected nutritionally interesting properties and their changes in cold-pressed oil blends after fortification with chia and sesame seeds and seed oils during repeated thermal treatments. Rapeseed (cv. Sidney) and sunflower (cv. Velox) seeds from the Czech Republic were used to produce cold-pressed oils, which were fortified with chia and sesame seeds and seed oils in the concentrations of 1% and 5%. In all oil blends, sensory evaluation (quantitative descriptive analysis and hedonic analysis) and chemical analyses (oxidation degree, hydrolytic stability, chlorophyll and carotenoid content) were carried out in order to perform separation of samples degraded by thermal treatment. Assessors representing consumers were able to differentiate between individual thermal treatments from the viewpoint of pleasantness. Interestingly, the overall pleasantness of all fortified oil samples was still acceptable until the second thermal treatment. On the other hand, the results of the study emphasized the problematic oxidation degree of cold-pressed oil blends. The fortification of cold-pressed oils with chia and sesame seeds and oils did not unambiguously lead to better stability during thermal treatment. The application of elevated temperatures during the culinary use of these types of products should be limited to only one thermal treatment since sensory and chemical changes occur after repeated heating.
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16
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Gao S, Li D, Hong H, Shu R, Cheng H, Luo Y. Comparison of quality and nutritional attributes of pond-cultured and container-cultured snakehead (Channa argus argus) fillets after being boiled, fried, and baked. J Food Sci 2020; 85:4249-4259. [PMID: 33118641 DOI: 10.1111/1750-3841.15506] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/28/2020] [Accepted: 09/24/2020] [Indexed: 01/18/2023]
Abstract
The objective of this study was to compare the quality and nutritional attributes of snakehead (Channa argus argus) fillets (cultured in ponds and containers) after being heated (boiling, frying, and baking). The results revealed that there were few differences in quality (flavor, color, and texture) and nutritional attributes (content of amino acid, dipeptidyl peptidase IV (DPP-IV) and angiotensin I-converting enzyme (ACE) inhibition activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity) of snakehead fillets obtained from two cultured modes. Container-cultured samples exhibited more beneficial effects on flavor (more esters) and bioactivity (ACE inhibition and DPPH scavenging activity) than pond-cultured. Frying increased flavor attributes but decreased nutritional value of fish. Boiling was an effective heating method for increasing quality and nutritional attributes of container-cultured snakehead fish. Generally, the container-cultured mode was applicable for culturing snakehead without decreasing quality and nutritional attributes, which deserved more attention. PRACTICAL APPLICATION: The study provided information about the differences of quality properties (flavor and texture) and nutritional attributes (bioactive functions of simulate-digested products) of pond-cultured and container-cultured snakehead fish after being heated. The results will provide some potential values for the application of container-cultured technology.
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Affiliation(s)
- Song Gao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Dapeng Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Hui Hong
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Rui Shu
- Guangzhou Guanxing Agricultural Science and Technology Company Ltd., Guangzhou, 511453, China
| | - Hao Cheng
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yongkang Luo
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.,National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, 330022, China
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17
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Loganathan R, Tarmizi AHA, Vethakkan SR, Teng KT. Storage Stability Assessment of Red Palm Olein in Comparison to Palm Olein. J Oleo Sci 2020; 69:1163-1179. [PMID: 32908089 DOI: 10.5650/jos.ess20036] [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: 11/13/2022] Open
Abstract
Sixty-four bottles of red palm olein and palm olein (constituted as control) samples were stored at permutations of common home setting variables which are: temperature (room temperature (24°C) or 8°C), light (kept in dark or exposure under light) and oxygen (opened or sealed caps). The effects of temperature, oxygen and light on the stability of red palm olein and palm olein were studied over 4 months of storage at simulated domestic conditions. The degree of auto- and photo-oxidations was evaluated by monitoring the following quality parameters: acidity, peroxide and p-anisidine values, fatty acids composition, carotenes and vitamin E. It is noted from the study that opened bottles of red palm olein was found to be stable for 4 months in comparison to its counterpart (palm olein) evidenced from their primary oxidative constituents (peroxides) and hydrolytic behavior (free fatty acids). Opened bottles are better off when stored at 8°C and protected from light for a longer shelf-life. Sealed bottles of palm olein showed better storage stability in the dark at 8°C; whereas sealed bottles of red palm olein was found to be stable at both temperatures studied without the influence of light. After 4 months of varying storage conditions, the fatty acid composition, vitamin E and carotenes of both oils remained unchanged. The phytonutrients in red palm olein rendered better storage stability when compared to palm olein.
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Affiliation(s)
- Radhika Loganathan
- Product Development and Advisory Services Division, Malaysian Palm Oil Board.,Department of Medicine, Faculty of Medicine, University of Malaya
| | | | | | - Kim-Tiu Teng
- Product Development and Advisory Services Division, Malaysian Palm Oil Board
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Gao HX, Yu J, Chen N, Zeng WC. Effects and mechanism of tea polyphenols on the quality of oil during frying process. J Food Sci 2020; 85:3786-3796. [PMID: 32990338 DOI: 10.1111/1750-3841.15470] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 08/28/2020] [Accepted: 09/02/2020] [Indexed: 11/26/2022]
Abstract
The effects and action mechanism of tea polyphenols (TP) on the quality of rapeseed oil during frying process were investigated. Results showed that compared with control, TP (0.04%, w/w) exhibited the remarkable ability to inhibit the deterioration of acid value, peroxide value, anisidine value, viscosity, and color of frying oil. By using gas chromatography-mass spectrometry, frying oil with TP showed the higher content of unsaturated fatty acids (72.79%) and lower content of trans fatty acids (3.36%) than those of control. Meanwhile, frying oil with TP had a higher total phenolic content than control at the same frying time. In addition, the thermo gravimetric-differential scanning calorimetry results showed that TP could increase the oxidation stability of rapeseed oil. Furthermore, according to the Fourier transform infrared and molecular dynamic simulation results, TP could reduce the breaking degree of = C-H bond, C-O-C bond, and C = C bond in oil molecules, and inhibit the oxidation of oil components by inhibiting the generation of free radicals and eliminating free radicals. All present results suggested that TP showed the potential value to be used for protecting the quality of oil during the frying process in food and chemical industries. PRACTICAL APPLICATIONS: The inhibitory effect of tea polyphenols on the deterioration of quality of rapeseed oil during frying was found and the mechanism had also preliminarily interpretation. This work provided a method for monitoring the quality of fry oil and provided the theoretical basis for the use of tea polyphenols in frying.
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Affiliation(s)
- Hao-Xiang Gao
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China
| | - Jie Yu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China
| | - Nan Chen
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China.,The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, 610065, PR China
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19
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Devi S, Zhang M, Ju R, Bhandari B. Recent development of innovative methods for efficient frying technology. Crit Rev Food Sci Nutr 2020; 61:3709-3724. [DOI: 10.1080/10408398.2020.1804319] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Shoma Devi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Yangzhou Yechun Food Production & Distribution Co, Yangzhou, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
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20
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Wondi MH, Shamsudin R, Yunus R, Alsultan GA, Iswardi AH. Centrifugal separation‐assisted and extraction of crude palm oil from separated mesocarp fiber: Central composite design optimization. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13426] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mohd Hafizz Wondi
- Department of Process and Food Engineering, Faculty of EngineeringUniversiti Putra Malaysia Serdang Malaysia
| | - Rosnah Shamsudin
- Department of Process and Food Engineering, Faculty of EngineeringUniversiti Putra Malaysia Serdang Malaysia
- Institute of Advanced Technology, Universiti Putra Malaysia Serdang Malaysia
| | - Robiah Yunus
- Institute of Advanced Technology, Universiti Putra Malaysia Serdang Malaysia
- Institute of Plantation Studies, Universiti Putra Malaysia Serdang Malaysia
| | - G. Abdulkareem Alsultan
- Department of Chemical and Environmental Engineering, Faculty of EngineeringUniversiti Putra Malaysia Serdang Malaysia
| | - Aditya Hutama Iswardi
- Department of Chemical and Environmental Engineering, Faculty of EngineeringUniversiti Putra Malaysia Serdang Malaysia
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21
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Rad AH, Ebrahimi B, Homayoonpour F, Tabrizi A, SalmasI DA, Baharbanafshe M. Formulation of Stable Frying Oil for Food Industry by Using Various Edible Oils and Antioxidants. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401315666181204112903] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Frying oils are important nutrition due to their significant changes during
the frying process. These changes can cause serious health problems in consumers.
Methods:
The aims of this 3-stage study were to investigate chemical changes of Total Polar Compounds
(TPC), Peroxide Value (PV), Free Fatty Acid (FFA), Anisidine Value (AV) and TOTOX
Value (TV) during heating of four improved frying oil formulations including super palm olein, sunflower,
rapeseed and corn oil and to assess their frying quality, blends and subsequent changes using
various antioxidant compounds, including ter-butyl Hydroquinone (TBHQ) and its mixture with
Ascorbyl Palmitate (ASCP).
Results:
Results showed that the best formulation at the end of frying time was FO5 including 1:1
super palm olein and corn oil containing 120 ppm of TBHQ, 120 ppm of ASCP and 0.01% of Citric
Acid (CA). This formulation showed the minimum TPC, PV, TV and FFA, compared to those other
formulations.
Conclusion:
Furthermore, AP was demonstrated to include synergistic effects on TBHQ in preventing
thermal deterioration of the frying oils.
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Affiliation(s)
- Aziz H. Rad
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Behzad Ebrahimi
- Department of Food Science and Technology, Maragheh University of Medical Sciences, Maragheh, Iran
| | - Fakhreddin Homayoonpour
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Aydin Tabrizi
- Pediatric Neurology Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Darya A. SalmasI
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maede Baharbanafshe
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
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22
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Ahmad Tarmizi AH, Hishamuddin E, Abd Razak RA. Impartial assessment of oil degradation through partitioning of polar compounds in vegetable oils under simulated frying practice of fast food restaurants. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.10.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Waghmare A, Patil S, LeBlanc JG, Sonawane S, Arya SS. Comparative assessment of algal oil with other vegetable oils for deep frying. ALGAL RES 2018. [DOI: 10.1016/j.algal.2018.01.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Jiang X, Huang R, Wu S, Wang Q, Zhang Z. Correlations between 1H NMR and conventional methods for evaluating soybean oil deterioration during deep frying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9757-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Yamsaengsung R, Yaeed S, Ophithakorn T. Vacuum frying of fish tofu and effect on oil quality usage life. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12587] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ram Yamsaengsung
- Department of Chemical Engineering, Faculty of Engineering; Prince of Songkla University; Hatyai Songkhla 90112, Thailand
| | - Sutisa Yaeed
- Faculty of Science and Technology; Hatyai University; Hatyai Songkhla 90110, Thailand
| | - Thiwari Ophithakorn
- College of Innovation and Management; Songkhla Rajabhat University; Muang Songkhla 90000, Thailand
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26
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Hosseini H, Ghorbani M, Meshginfar N, Mahoonak AS. A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2791-z] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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27
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Nayak PK, Dash U, Rayaguru K, Krishnan KR. Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review. J Food Biochem 2015. [DOI: 10.1111/jfbc.12215] [Citation(s) in RCA: 102] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Prakash Kumar Nayak
- Department of Food Processing Technology; Central Institute of Technology; Kokrajhar Assam 783370 India
- Center for Food Sc. & Technology; Sambalpur University; Odisha India
| | - Uma Dash
- Department of Chemistry; Rajendra (Auto.) College; Balangir Odisha India
| | - Kalpana Rayaguru
- Department of Agricultural Processing and Food Engineering; CAET; OUAT; Bhubaneswar Odisha India
| | - Keasvan Radha Krishnan
- Department of Food Processing Technology; Central Institute of Technology; Kokrajhar Assam 783370 India
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28
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Zhang Q, Qin W, Li M, Shen Q, Saleh AS. Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12147] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Qing Zhang
- College of Food Science; Sichuan Agricultural Univ.; Ya'an 625014 Sichuan China
| | - Wen Qin
- College of Food Science; Sichuan Agricultural Univ.; Ya'an 625014 Sichuan China
| | - Meiliang Li
- College of Food Science; Sichuan Agricultural Univ.; Ya'an 625014 Sichuan China
| | - Qun Shen
- Natl. Engineering and Technology Research Center for Fruits and Vegetables; College of Food Science and Nutritional Engineering, China Agricultural Univ.; Beijing 100083 China
| | - Ahmed S.M. Saleh
- Dept. of Food Science and Technology; Faculty of Agriculture, Assiut Univ.; Assiut 71526 Egypt
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29
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Fan K, Chen L, Wei X, He J, Yan Z, Yan F. Antioxidative Properties of Rapeseed Meal Extract on Soybean Oil During Accelerated Storage. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12495] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kai Fan
- Department of Food Science and Technology; College of Life Science; Yangtze University; Jingzhou Hubei Province 434025
| | - Libing Chen
- Department of Food Science and Technology; College of Life Science; Yangtze University; Jingzhou Hubei Province 434025
| | - Xiaohong Wei
- Department of Food Science and Technology; College of Life Science; Yangtze University; Jingzhou Hubei Province 434025
| | - Jie He
- Department of Food Science and Technology; College of Life Science; Yangtze University; Jingzhou Hubei Province 434025
| | - Zankai Yan
- Department of Chemistry; Hanshan Normal University; Chaozhou Guangdong Province China
| | - Fengwei Yan
- Department of Food Science and Technology; College of Life Science; Yangtze University; Jingzhou Hubei Province 434025
- Jingchu Food Research and Development Center; Yangtze University; Jingzhou Hubei Province 434025
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30
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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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31
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Freire PCM, Lobo LCB, Freitas GDS, Ferreira TAPDC. Quality of deep frying oils and fats used in street-fairs in Goiânia, Brazil. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000078] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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