1
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Yildiz AY, Echegaray N, Öztekin S, Lorenzo JM. Quality and stability of frying oils and fried foods in ultrasound and microwave-assisted frying processes and hybrid technologies. Compr Rev Food Sci Food Saf 2024; 23:e13405. [PMID: 39030791 DOI: 10.1111/1541-4337.13405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/20/2024] [Accepted: 06/20/2024] [Indexed: 07/22/2024]
Abstract
Frying is a popular cooking method that produces delicious and crispy foods but can also lead to oil degradation and the formation of health-detrimental compounds in the dishes. Chemical reactions such as oxidation, hydrolysis, and polymerization contribute to these changes. In this context, emerging technologies like ultrasound-assisted frying (USF) and microwave (MW)-assisted frying show promise in enhancing the quality and stability of frying oils and fried foods. This review examines the impact of these innovative technologies, delving into the principles of these processes, their influence on the chemical composition of oils, and their implications for the overall quality of fried food products with a focus on reducing oil degradation and enhancing the nutritional and sensory properties of the fried food. Additionally, the article initially addresses the various reactions occurring in oils during the frying process and their influencing factors. The advantages and challenges of USF and MW-assisted frying are also highlighted in comparison to traditional frying methods, demonstrating how these innovative techniques have the potential to improve the quality and stability of oils and fried foods.
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Affiliation(s)
| | - Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Sebahat Öztekin
- Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, Ourense, Spain
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2
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Huang G, McClements DJ, He K, Zhang Z, Lin Z, Xu Z, Zou Y, Jin Z, Chen L. Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread. Food Res Int 2024; 187:114459. [PMID: 38763692 DOI: 10.1016/j.foodres.2024.114459] [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: 02/28/2024] [Revised: 04/26/2024] [Accepted: 05/01/2024] [Indexed: 05/21/2024]
Abstract
Staple foods serve as vital nutrient sources for the human body, and chewiness is an essential aspect of food texture. Age, specific preferences, and diminished eating functions have broadened the chewiness requirements for staple foods. Therefore, comprehending the formation mechanism of chewiness in staple foods and exploring approaches to modulate it becomes imperative. This article reviewed the formation mechanisms and quality control methods for chewiness in several of the most common staple foods (rice, noodles, potatoes and bread). It initially summarized the chewiness formation mechanisms under three distinct thermal processing methods: water medium, oil medium, and air medium processing. Subsequently, proposed some effective approaches for regulating chewiness based on mechanistic changes. Optimizing raw material composition, controlling processing conditions, and adopting innovative processing techniques can be utilized. Nonetheless, the precise adjustment of staple foods' chewiness remains a challenge due to their diversity and technical study limitations. Hence, further in-depth exploration of chewiness across different staple foods is warranted.
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Affiliation(s)
- Guifang Huang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | | | - Kuang He
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, MO 65211, USA
| | - Ziqiang Lin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Yidong Zou
- Skystone Feed Co., Ltd., Wuxi 214258, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China.
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3
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Xie Q, Wang C, Peng L, Dong Y, Gao Y, Xu J, Ping H, Liu S. Effect of Vacuum Roasting on Total Selenium Content of Selenium-Enriched Rapeseed, Maillard Reaction Products, Oxidative Stability and Physicochemical Properties of Selenium-Enriched Rapeseed Oil. Foods 2023; 12:3204. [PMID: 37685137 PMCID: PMC10486390 DOI: 10.3390/foods12173204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 08/18/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Selenium-enriched rapeseed (SER) is an emerging oil seed. Roasting is beneficial in improving oil yield and promoting the release of micronutrients into SER oil, but high temperatures and dry air lead to selenium loss and fatty acid degradation in SER. To minimize the selenium loss and improve the SER oil quality, this study investigated the effects of vacuum (VC) roasting (90-170 °C for 30 min) on the SER selenium content, Maillard reaction products, oxidative stability, and physicochemical properties of SER oil, with conventional dry air (DA) roasting as the control. The results showed that the selenium loss in VC-roasted SER meals increased from 7.17 to 19.76% (90-170 °C for 30 min), which was 47.13 to 80.48% of that in DA-roasted SER meals, while no selenium was detected in the SER oils. Compared to DA roasting, VC roasting (90-170 °C for 30 min) reduced lipid oxidation products (LOPs), Maillard reaction products (MRPs), and benzo[a]pyrene contents, and increased carotenoids, unsaturated fatty acid contents, reaching a maximum oil yield of 35.58% at a lower temperature (130 °C for 30 min). Selenium contents exhibited a highly significant negative correlation with MRPs and LOPs (p ≤ 0.005). The VC roasting retarded selenium loss and improved SER oil quality compared to conventional DA roasting.
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Affiliation(s)
- Qihui Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Chengming Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Luqiu Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yiyang Dong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yu Gao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jing Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Hongzheng Ping
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
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4
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Qi Y, Huang Y, Dong Y, Zhang W, Xia F, Bai H, Stevanovic ZD, Li H, Shi L. Effective Improvement of the Oxidative Stability of Acer truncatum Bunge Seed Oil, a New Woody Oil Food Resource, by Rosemary Extract. Antioxidants (Basel) 2023; 12:antiox12040889. [PMID: 37107264 PMCID: PMC10135269 DOI: 10.3390/antiox12040889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 03/30/2023] [Accepted: 03/31/2023] [Indexed: 04/08/2023] Open
Abstract
Acer truncatum Bunge is a versatile, oil-producing, woody tree natively and widely distributed in northern China. In 2011, The People’s Republic of China’s Ministry of Health certified Acer truncatum seed oil (Aoil) as a new food resource. Unsaturated fatty acids account for up to 92% of the entire Aoil. When Aoil is processed or stored, it can easily oxidize. In this study, the effects of rosemary (Rosmarinus officinalis L.) extract on the oxidation stability of Aoil were analysed from multiple angles. The results of radical scavenging ability, malondialdehyde, and free fatty acid reveal that rosemary crude extract (RCE), rosmarinic acid (RA), and carnosic acid (CA) can significantly inhibit the oxidation of Aoil, and CA has the best oxidative stability for Aoil among the tested components of the crude rosemary. The delayed oxidation ability of CA for Aoil was slightly weaker than that of tert-butylhydroquinone (TBHQ), but stronger than that of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and α-tocopherol (α-T), which was confirmed by microstructures, kinematic viscosity, Aoil weight change, and functional group. Additionally, CA-enriched Aoil had the smallest content of volatile lipid oxidation products. Moreover, lecithin-CA particles were added to enhance the oxidative stability of Aoil. These findings show that CA is a potent antioxidant, capable of successfully preventing Aoil oxidation.
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Affiliation(s)
- Yue Qi
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yeqin Huang
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yanmei Dong
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
| | - Wenying Zhang
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Fei Xia
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
| | - Hongtong Bai
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
| | - Zora Dajic Stevanovic
- Department of Agrobotany, University of Belgrade Faculty of Agriculture, Nemanjina 6, 11080 Zemun, Serbia
| | - Hui Li
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
| | - Lei Shi
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
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5
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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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6
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Pandey AK, Chauhan OP, Roopa N, Padmashree A, Manjunatha SS, Semwal AD. Effect of vacuum and atmospheric frying and heating on physico-chemical properties of rice bran oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3428-3439. [PMID: 35875216 PMCID: PMC9304512 DOI: 10.1007/s13197-021-05330-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/13/2021] [Accepted: 11/12/2021] [Indexed: 06/15/2023]
Abstract
The study highlights the impact of vacuum (13.33 kPa) and atmospheric (101.325 kPa) pressure on the Physico-chemical stability of rice bran oil (RBO) during continuous frying and heating at equivalent thermal driving force (∆T = 45 °C). Reduced operating pressure played a major role in retaining the Physico-chemical quality of RBO. Results show that the PV, FFA, p-An value, IV, TOTOX value, total polar compound (TPC), saturated fatty acids, CIE color values, and viscosity of RBO increased significantly (p < 0.05) at a higher rate during frying and heating (22.24 h) under atmospheric pressure as compared to vacuum pressure. TPC and total saturated fatty acids were formed 34.37% and 32.76%, and 7.33% and 2.23% more, respectively, whereas, total unsaturated fatty acids were found to be 3.34% and 1.04% less during frying and heating at atmospheric pressure as compared to vacuum pressure condition. In general, vacuum frying technology is suitable for making papaya chips with extended reuse of RBO.
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Affiliation(s)
- A. K. Pandey
- Defence Food Research Laboratory, DRDO, Mysore, 570011 India
| | - O. P. Chauhan
- Defence Food Research Laboratory, DRDO, Mysore, 570011 India
| | - N. Roopa
- Defence Food Research Laboratory, DRDO, Mysore, 570011 India
| | - A. Padmashree
- Defence Food Research Laboratory, DRDO, Mysore, 570011 India
| | | | - A. D. Semwal
- Defence Food Research Laboratory, DRDO, Mysore, 570011 India
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7
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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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8
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Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids. Foods 2022; 11:foods11081081. [PMID: 35454668 PMCID: PMC9030854 DOI: 10.3390/foods11081081] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 03/30/2022] [Accepted: 04/06/2022] [Indexed: 02/06/2023] Open
Abstract
The growing awareness of consumers means that new products are sought after, which, apart from meeting the basic demand for macronutrients and energy, will have a positive impact on our health. This article is a report on the characteristics of the new oil blends with a nutritious ω6/ω3 fatty acid ratio (5:1), as well as the heat treatment effect on the nutritional value and stability of the oils. Prepared oil blends were heated at 170 and 200 °C. The fatty acid composition and the changes in tocochromanols content during heating were analyzed, as well as the formation process of polar compounds and triacylglycerol polymers. During heating the highest loss of tocochromanols was characteristic of α-tocopherol and α-tocotrienol. The total content of tocopherols after heating was reduced to 1–6% of the original content in the unheated oil blends. The exception was the blend of oil with wheat germ oil, in which a high content of all tocopherols was observed in unheated and heated samples. The content of the polar fraction during heating increased on average 1.9 and 3.1 times in the samples heated at 170 and 200 °C, respectively, compared to the unheated oils. The level of the polar fraction was related to the high content of tocopherols or the presence of tocopherols and tocotrienols in the heated sample. The polymerization of triacylglycerols led mainly to the formation of triacylglycerol dimers. Trimers were observed in a small number of heated samples, especially those heated at 200 °C. Regardless of the changes in heated oils, none of the prepared blends exceeded the limit of the polar fraction content, maintaining the programmed ratio of ω6 to ω3 acids. The principal component analysis (PCA) used to define the clusters showed a large variety of unheated and heated samples. An outlier in all clusters was a blend of oil with wheat germ oil. In these samples, the degradation of tocopherols molecules and the increase of triacylglycerol polymers and the polar fraction content were the slowest.
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9
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Mahesh Kumar G, Ravindra MR, Nagajjanavar K, Juvvi P, Sinha C, Manjunatha M, Basava S. Design and development of sub‐baric thermal processer for frying of
Gulab jamun
: A deep‐fat fried dairy product. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14005] [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)
| | - Menon Rekha Ravindra
- Division of Dairy Engineering National Dairy Research Institute Bengaluru Karnataka India
| | - Kiran Nagajjanavar
- Department of Food Processing Technology College of Horticultural Engineering and Food Technology Devihosur, Haveri Karnataka India
| | - Praneeth Juvvi
- Department of Food Processing Technology College of Horticultural Engineering and Food Technology Devihosur, Haveri Karnataka India
| | - Chitranayak Sinha
- Division of Dairy Engineering National Dairy Research Institute Karnal Haryana India
| | - Mutharayappa Manjunatha
- Department of Food Process Engineering University of Agricultural Sciences Bengaluru Karnataka India
| | - Sharana Basava
- Division of Dairy Engineering National Dairy Research Institute Karnal Haryana India
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10
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Soto M, Pérez AM, Servent A, Vaillant F, Achir N. Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110514] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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11
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Thermo-Oxidation of Phytosterol Molecules in Rapeseed Oil during Heating: The Impact of Unsaturation Level of the Oil. Foods 2020; 10:foods10010050. [PMID: 33375349 PMCID: PMC7823690 DOI: 10.3390/foods10010050] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/22/2020] [Accepted: 12/23/2020] [Indexed: 11/16/2022] Open
Abstract
Phytosterols are naturally occurring substances in foods of plant origin that have positive effects on the human body. Their consumption can reduce the level of low density lipoprotein (LDL) cholesterol. The presence of unsaturated bonds in their structure leads to their oxidation during production, storage, and thermal processes. The aim of the study was to determine how the degree of unsaturation of rapeseed oil affects the oxidation of phytosterols in oil during 48 h of heating. In all not-heated oils, the dominant groups of oxyphytosterols were 7α- and 7β-hydroxy sterols. During 48 h of heating, the rapid decrease of phytosterols' levels and the increase of the content of oxyphytosterols were observed. The main dominant group in heated samples was hydroxy and epoxy sterols. Despite differences in fatty acid composition and content and composition of single phytosterols in unheated oils samples, the total content of oxyphytosterols after finishing of heating was on a similar level for each of the tested oils. This showed that the fatty acid composition of oil is not the only factor that affects the oxidation of phytosterols in foods during heating.
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12
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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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13
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Ghafoor K, Yüksel B, Juhaimi FA, Özcan MM, Uslu N, Babiker EE, Ahmed IMA, Azmi IU. Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts. J Oleo Sci 2020; 69:1219-1230. [PMID: 32908101 DOI: 10.5650/jos.ess20149] [Citation(s) in RCA: 3] [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
Quality parameters of potato chips (flat and serrated) fried either in palm oil (PO) alone or containing natural (thyme (TPO) and rosemary (RPO) extracts) and synthetic BHT (BPO) antioxidants were evaluated during storage period. The free fatty acid and peroxide values of chips fried in PO (control) were found between 0.18 and 0.21% to 1.00 and 1.04 meqO2/kg during the first storage month, respectively. However, these values were 0.07-0.10% and 0.55-0.90 meqO2/kg for chips fried in TPO, respectively. The water contents increased when storage time increased from 1 to 7 month and their values changed between 0.49 and 1.95% (flat potato chips in BPO) and between 0.88 and 1.24% (serrated potato chips in TPO). The total trans-fat contents were 0.13% (serrated potato chips in BPO) and 0.35% (both flat and serrated potato chips in PO) at the start of storage. The total trans-fat content after 7 months were 0.13% (PO fried flat and serrated potato chips) and 0.17% (serrated potato chips fried in BPO, TPO and RPO). The acrylamide contents varied between 152 (serrated potato chips in PO) and 540 µg/kg (flat potato chips fried in RPO) at the beginning of storage. However, the acrylamide contents changed during 7th storage month and ranged from 182 (serrated potato chips in PO) to 518 µg/kg (flat potato chips in RPO). Among fatty acids, while palmitic acid are determined between 37.14 (flat chips in PO) and 41.60% (serrated chips in TPO), oleic acid varied between 30.0 (flat chips in RPO) and 33.00% (serrated chips in PO). Sensory evaluation showed that PO containing antioxidants showed better consumer preference for potato chips until the end of storage.
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Affiliation(s)
- Kashif Ghafoor
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Betül Yüksel
- Department of Food Engineering, Faculty of Agriculture, University of Selçuk
| | - Fahad Al Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, University of Selçuk
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture, University of Selçuk
| | - Elfadil E Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Isam Muhamed A Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Ichsan Ulil Azmi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
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14
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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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15
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Aşkın B, Kaya Y. Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil. Journal of Food Science and Technology 2020; 57:4716-4725. [PMID: 33087982 DOI: 10.1007/s13197-020-04655-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2020] [Accepted: 07/15/2020] [Indexed: 11/28/2022]
Abstract
The main goal of this study was to compare the changes that happen during the frying process with the refined oleic sunflower oil (ROSO), refined olive oil (ROO) and refined linoleic sunflower oil (RLSO) in 5-day testing period as well to evaluate the efficacy of fatty acid composition on frying stability. Each day, oil samples were withdrawn after 7 h of frying and were further subjected to analyzes for determination of different chemical properties. As a result, in the current studies were observed significant changes in all oil types in terms of chemical properties. ROSO, which contained lower linoleic acid content, had higher thermal stability than both RLSO and ROO. This result indicated that the frying efficiency of ROSO depended mainly on the linoleic acid content and the iodine value.
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Affiliation(s)
- Buket Aşkın
- Food Engineering Department, Kirklareli University, 39100 Kirklareli, Turkey
| | - Yalçın Kaya
- Genetic and Bioengineering Department, Engineering Faculty, Trakya University, Edirne, Turkey
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16
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Juvvi P, Selvi MK, Debnath S. Effect of vacuum frying on quality attributes of pear (
Pyrus communis
L) chips and blended oil. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14488] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Praneeth Juvvi
- University of Mysore Mysore India
- Department of Technology Scale‐up CSIR‐Central Food Technological Research Institute Mysore India
| | - Moorthy Karthika Selvi
- Department of Lipid Science CSIR‐Central Food Technological Research Institute Mysore India
| | - Sukumar Debnath
- Department of Technology Scale‐up CSIR‐Central Food Technological Research Institute Mysore India
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17
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Pandey AK, Ravi N, Chauhan OP. Quality attributes of vacuum fried fruits and vegetables: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00403-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Kmiecik D, Fedko M, Siger A, Kulczyński B. Degradation of Tocopherol Molecules and Its Impact on the Polymerization of Triacylglycerols during Heat Treatment of Oil. Molecules 2019; 24:E4555. [PMID: 31842452 PMCID: PMC6943668 DOI: 10.3390/molecules24244555] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 12/10/2019] [Accepted: 12/11/2019] [Indexed: 11/17/2022] Open
Abstract
The aim of the study was to analyze the influence of the surface area to volume ratio of pressed and refined rapeseed oils on the changes in tocopherol content and polymerization of triacylglycerols during heating. In the study the pressed and refined rapeseed oil was heated at 170 °C, during 6, 12, and 18 h with three different surface area to volume (s/v) ratios (0.378, 0.189, and 0.126 cm-1). During heating, a decrease in tocopherols and increases in dimers, trimers, and oligomers of triacylglycerols were observed. However, the changes were dependent on the surface area to volume ratio used, type of oil and time of heating. The biggest changes were observed in oil with the biggest s/v ratio (0.378 cm-1), and the lowest when the s/v ratio was 0.126 cm-1. The pressed oil was characterized by faster degradation of tocopherols and slower increase of triacylglycerol polymer levels compared to refined oil.
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Affiliation(s)
- Dominik Kmiecik
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
| | - Monika Fedko
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
| | - Aleksander Siger
- Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Bartosz Kulczyński
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
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19
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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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20
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Esfarjani F, Khoshtinat K, Zargaraan A, Mohammadi‐Nasrabadi F, Salmani Y, Saghafi Z, Hosseini H, Bahmaei M. Evaluating the rancidity and quality of discarded oils in fast food restaurants. Food Sci Nutr 2019; 7:2302-2311. [PMID: 31367358 PMCID: PMC6657716 DOI: 10.1002/fsn3.1072] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 04/23/2019] [Accepted: 04/24/2019] [Indexed: 11/25/2022] Open
Abstract
This cross-sectional study attempts to determine the rancidity and quality of discarded oils in fast food restaurants. Samples of the discarded frying oils were collected randomly from 50 fast food restaurants in Tehran, Iran. Their physicochemical properties were assessed and compared to the standard values. The means (±SD) of the physicochemical indicators of the rancidity in the discarded oils were as follows: peroxide value, 3.06 (0.51) (mEq/kg); free fatty acids content, 1.52 (2.26) (%); p-anisidine value, 57.63 (4.02) (mEq/kg); total oxidation value, 64.53 (4.15); total polar compounds (TPC), 20.19 (1.02) (%); viscosity, 107.87 (2.35) (cp); and red color, 9.64 (0.84). Positive correlations were found between the TPC, viscosity, and red color (p ≤ 0.01) of the oil samples. The majority of discarded oil from fast food restaurants were overdegraded containing hazardous secondary oxidative products, and also, the consumption of nonstandard frying oil has increased in fast food restaurants. Policymakers should develop guidelines to determine whether and when frying oils should be discarded and consider the consumption of overdegraded oils as a public health hazard.
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Affiliation(s)
- Fatemeh Esfarjani
- Food and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Khadijeh Khoshtinat
- Food Technology Department, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Aziz Zargaraan
- Department of Chemistry, Tehran North Branch TehranIslamic Azad University (IAU)TehranIran
| | - Fatemeh Mohammadi‐Nasrabadi
- Food and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Yeganeh Salmani
- Food and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Zahra Saghafi
- Food Technology Department, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Hedayat Hosseini
- Food Technology Department, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Manochehr Bahmaei
- Department of Chemistry, Tehran North Branch TehranIslamic Azad University (IAU)TehranIran
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21
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Segura N, Lázaro J, Irigaray B. Effect of vacuum thermoxidation on sunflower oil. Heliyon 2019; 5:e01358. [PMID: 30957041 PMCID: PMC6431735 DOI: 10.1016/j.heliyon.2019.e01358] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 02/04/2019] [Accepted: 03/12/2019] [Indexed: 11/30/2022] Open
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22
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Zeleňáková L, Angelovičová M, Šnirc M, Žiarovská J, Kráčmar S, Gálik B, Kunová S. Thermo-degradative changes of rapeseed and sunflower oils during deep-frying French fries. POTRAVINARSTVO 2019. [DOI: 10.5219/1080] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The purpose of this study was to investigate changes in TPCs, acid value and peroxide value as well as fatty acids composition in edible oils during french fries production. Lower TPCs content was found in rapeseed oil (3.3%) and the threshold (24%) was achieved on the fourth day. The total time for the deterioration of deep-frying rapeseed oil was 23½ hours. On the contrary, in fresh sunflower oil at the first day was TPCs content 5.5% and the limit of 24% was reached on the third day. The total time for the deterioration of deep-frying sunflower oil was 17½ hours. The results indicated significant differences (<0.05) in TPCs content between rapeseed and sunflower oils during deep-frying process. At the beginning of deep-frying French fries in rapeseed oil, the acid number was 0.374 mg KOH.g-1 and 1.271 mg KOH.g-1 at the fourth day of deep-frying. The measured peroxide value was 4.3 mEq O2.kg-1 at the beginning and at the end of deep-frying 10.5 mEq O2.kg-1. The initial peroxide and acid values were higher in sunflower oil compared with rapeseed oil, respectively. It should be note, then the acid values and peroxide values, respectively, in the two fresh oils used in this study were below the limit of refined oil according to Slovak legislation (peroxide value - not more than 10 mEq O2.kg-1, acid value - not more than 0.6 mg KOH.g-1). However, detected values varied during deep-frying process. Monounsaturated fatty acids were predominantly observed in fresh rapeseed oil (61.22%) wherever in sunflower oil they were much lower (29.77%). A slight increase of MUFA was found in both oils. The initial content of saturated fatty acids in rapeseed oil was 6.94%, in fresh sunflower oil was observed slightly higher content of SFA (10.37%). The major groups of fatty acids in fresh sunflower oil were polyunsaturated fatty acids (PUFA) which have in principle a significant effect on oil deterioration. A slight decrease of PUFA was observed in both oils throughout the frying period. The content of PUFA was reduced by about 9.42% in rapeseed oil and by 10.8% in sunflower oil. The initial content was 28.14% and 58.91%, respectively.
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23
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Chang C, Wu G, Zhang H, Jin Q, Wang X. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors. Crit Rev Food Sci Nutr 2019; 60:1496-1514. [DOI: 10.1080/10408398.2019.1575792] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Chang Chang
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Gangcheng Wu
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Hui Zhang
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Qingzhe Jin
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Xingguo Wang
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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24
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Wong YH, Goh KM, Nyam KL, Nehdi IA, Sbihi HM, Tan CP. Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.10.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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25
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Baysan U, Yıldırım A, Konuk Takma D, Koç M. Physical and chemical stability of sweet walnut oil emulsion: Influence of homogenization conditions and stabilizer ratio. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12945] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Ulaş Baysan
- Aydın Adnan Menderes University, Faculty of Engineering; Department of Food Engineering; Aydın Turkey
| | - Aslı Yıldırım
- Aydın Adnan Menderes University, Faculty of Engineering; Department of Food Engineering; Aydın Turkey
| | - Dilara Konuk Takma
- Aydın Adnan Menderes University, Faculty of Engineering; Department of Food Engineering; Aydın Turkey
| | - Mehmet Koç
- Aydın Adnan Menderes University, Faculty of Engineering; Department of Food Engineering; Aydın Turkey
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26
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Zhu Y, Li X, Huang J, Zhao C, Qi J, Jin Q, Wang X. Correlations between polycyclic aromatic hydrocarbons and polar components in edible oils during deep frying of peanuts. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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27
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Belkova B, Hradecky J, Hurkova K, Forstova V, Vaclavik L, Hajslova J. Impact of vacuum frying on quality of potato crisps and frying oil. Food Chem 2017; 241:51-59. [PMID: 28958558 DOI: 10.1016/j.foodchem.2017.08.062] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Revised: 08/08/2017] [Accepted: 08/17/2017] [Indexed: 11/26/2022]
Abstract
This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C. The experiments were performed on two potato varieties, Saturna and Impala. Vacuum frying reduced the formation of acrylamide by 98% and also other Maillard reaction products, specifically alkylpyrazines. Concurrently a lower extent of oxidative changes was observed in the frying oil, while 3-MCPD esters decreased fairly quickly during conventional frying. Sensory characteristics of the vacuum and conventionally fried potato crisps were evaluated by a 23-member panel. The majority of panellists preferred the flavour of 'conventional crisps', while only a few of them appreciated potato-like fresh flavour of 'vacuum crisps' and classified this product as 'tasty'.
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Affiliation(s)
- Beverly Belkova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Jaromir Hradecky
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Kamila Hurkova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Veronika Forstova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Lukas Vaclavik
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Jana Hajslova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic.
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28
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29
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Kalita D, Jayanty S. Nutrient Composition of Continuous and Kettle Cooked Potato Chips from Three Potato Cultivars. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2017. [DOI: 10.12944/crnfsj.5.2.04] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Potatoes are a good source of various nutritional and health promoting compounds such as Vitamin C, dietary fibers, potassium, magnesium, and carbohydrates. One of its fried products “potato chips” is the most popular snacks among consumers of all ages. This study presents useful data on total fats, reducing sugars, Vitamin C, minerals, total phenolics, antioxidant activity, glycoalkaloids, and acrylamide levels of potato chips made from three potato cultivars (Snowden, Lamoka, and Atlantic) grown at different locations in the USA. From the results obtained, these potato chips are notable for their high content of vitamin C (min, 6.54 - max, 29.79 mg/100g), K (min, 1.10 - max, 1.65 %), and dietary fibers (2.14 to 3.71 %). The average levels of acrylamide were 902.02 µg/kg with a range 866.96 - 948.7 in continuous frying chips and 873.369 µg/kg in kettle cooked chips with the range 840.06 - 932.76. Kettle cooked potato chips retained a higher amount of nutrients and lower level of fats.
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Affiliation(s)
- Diganta Kalita
- San Luis Valley Research Center, Department of Horticulture and Landscape Architecture, Colorado State University, USA
| | - Sastry Jayanty
- San Luis Valley Research Center, Department of Horticulture and Landscape Architecture, Colorado State University, USA
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30
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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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31
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Jung MY, Choi DS. Protective effect of gallic acid on the thermal oxidation of corn and soybean oils during high temperature heating. Food Sci Biotechnol 2016; 25:1577-1582. [PMID: 30263447 PMCID: PMC6049252 DOI: 10.1007/s10068-016-0243-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2016] [Revised: 09/04/2016] [Accepted: 09/05/2016] [Indexed: 11/26/2022] Open
Abstract
The comparative protective effects of gallic acid with well-known synthetic antioxidants (tert-butylhydroquinone, butylated hydroxylanisole, propylgallate) on the thermal oxidations of corn and soybean oils during heating for 8 h at 180°C were studied. The quantitative effects of gallic acid at three different concentrations on the time-course thermal oxidations in the two different vegetable oils were also studied for a prolonged heating of 6 days at 180°C. Gallic acid at 200 ppm exhibited higher protective activity than the synthetic antioxidants at the same concentration. Gallic acid also exhibited persistently strong protective activity, in a concentration dependent manner, on the changes in oxidation indices in corn and soybean oils throughout the prolonged heating period (6 days) at 180°C. The present results clearly suggested that gallic acid would be a potential natural substitute of synthetic antioxidants for the protection of vegetable oils during high temperature heating.
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Affiliation(s)
- Mun Yhung Jung
- Department of Food and Biotechnology, Graduate School, College of Food Science, Woosuk University, Wanju, Jeonbuk, 55338 Korea
| | - Dong-Seong Choi
- Department of Food and Biotechnology, Graduate School, College of Food Science, Woosuk University, Wanju, Jeonbuk, 55338 Korea
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32
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MA R, GAO T, SONG L, ZHANG L, JIANG Y, LI J, ZHANG X, GAO F, ZHOU G. Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0092] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Ruixue MA
- Nanjing Agricultural University, China
| | - Tian GAO
- Nanjing Agricultural University, China
| | - Lei SONG
- Nanjing Agricultural University, China
| | - Lin ZHANG
- Nanjing Agricultural University, China
| | | | | | - Xin ZHANG
- Nanjing Agricultural University, China
| | - Feng GAO
- Nanjing Agricultural University, China
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33
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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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34
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Peri I, Saguy IS. Continuous injection of water and antioxidants possible roles on oil quality during frying. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.036] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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35
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Martínez-Yusta A, Guillén MD. Monitoring compositional changes in sunflower oil-derived deep-frying media by1H Nuclear Magnetic Resonance. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500270] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Andrea Martínez-Yusta
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU); Vitoria Spain
| | - María Dolores Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU); Vitoria Spain
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36
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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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