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Grgić F, Jurina T, Valinger D, Gajdoš Kljusurić J, Jurinjak Tušek A, Benković M. Near-Infrared Spectroscopy Coupled with Chemometrics and Artificial Neural Network Modeling for Prediction of Emulsion Droplet Diameters. MICROMACHINES 2022; 13:mi13111876. [PMID: 36363897 PMCID: PMC9695841 DOI: 10.3390/mi13111876] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/24/2022] [Accepted: 10/26/2022] [Indexed: 06/13/2023]
Abstract
There is increased interest in the food industry for emulsions as delivery systems to preserve the stability of sensitive biocompounds with the aim of improving their bioavailability, solubility, and stability; maintaining their texture; and controlling their release. Emulsification in continuously operated microscale devices enables the production of emulsions of controllable droplet sizes and reduces the amount of emulsifier and time consumption, while NIR, as a nondestructive, noninvasive, fast, and efficient technique, represents an interesting aspect for emulsion investigation. The aim of this work was to predict the average Feret droplet diameter of oil-in-water and oil-in-aqueous mint extract emulsions prepared in a continuously operated microfluidic device with different emulsifiers (PEG 1500, PEG 6000, and PEG 20,000) based on the combination of near-infrared (NIR) spectra with chemometrics (principal component analysis (PCA) and partial least-squares (PLS) regression) and artificial neural network (ANN) modeling. PCA score plots for average preprocessed NIR spectra show the specific grouping of the samples into three groups according to the emulsifier used, while the PCA analysis of the emulsion samples with different emulsifiers showed the specific grouping of the samples based on the amount of emulsifier used. The developed PLS models had higher R2 values for oil-in-water emulsions, ranging from 0.6863 to 0.9692 for calibration, 0.5617 to 0.8740 for validation, and 0.4618 to 0.8692 for prediction, than oil-in-aqueous mint extract emulsions, with R2 values that were in range of 0.8109-0.8934 for calibration, 0.5017-0.6620, for validation and 0.5587-0.7234 for prediction. Better results were obtained for the developed nonlinear ANN models, which showed R2 values in the range of 0.9428-0.9917 for training, 0.8515-0.9294 for testing, and 0.7377-0.8533 for the validation of oil-in-water emulsions, while for oil-in-aqueous mint extract emulsions R2 values were higher, in the range of 0.9516-0.9996 for training, 0.9311-0.9994 for testing, and 0.8113-0.9995 for validation.
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Quality assessment and geographical origin classification of extra-virgin olive oils imported into China. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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3
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Grossi M, Valli E, Glicerina VT, Rocculi P, Gallina Toschi T, Riccò B. Optical Determination of Solid Fat Content in Fats and Oils: Effects of Wavelength on Estimated Accuracy. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100071] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Marco Grossi
- Department of Electrical Energy and Information Engineering “Guglielmo Marconi” (DEI) Alma Mater Studiorum University of Bologna Bologna 40136 Italy
| | - Enrico Valli
- Department of Agricultural and Food Sciences (DISTAL) Alma Mater Studiorum University of Bologna Cesena 47521 Italy
- Interdepartmental Centre of Agri‐food Industrial Research (CIRI Agroalimentare) Alma Mater Studiorum University of Bologna Cesena 47521 Italy
| | - Virginia Teresa Glicerina
- Department of Agricultural and Food Sciences (DISTAL) Alma Mater Studiorum University of Bologna Cesena 47521 Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences (DISTAL) Alma Mater Studiorum University of Bologna Cesena 47521 Italy
- Interdepartmental Centre of Agri‐food Industrial Research (CIRI Agroalimentare) Alma Mater Studiorum University of Bologna Cesena 47521 Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DISTAL) Alma Mater Studiorum University of Bologna Cesena 47521 Italy
- Interdepartmental Centre of Agri‐food Industrial Research (CIRI Agroalimentare) Alma Mater Studiorum University of Bologna Cesena 47521 Italy
| | - Bruno Riccò
- Department of Electrical Energy and Information Engineering “Guglielmo Marconi” (DEI) Alma Mater Studiorum University of Bologna Bologna 40136 Italy
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Rubalya Valantina S. Measurement of dielectric constant: A recent trend in quality analysis of vegetable oil - A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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5
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Romano R, Aiello A, De Luca L, Acunzo A, Montefusco I, Pizzolongo F. " Sfogliatella Riccia Napoletana": Realization of a Lard-Free and Palm Oil-Free Pastry. Foods 2021; 10:1393. [PMID: 34208574 PMCID: PMC8233877 DOI: 10.3390/foods10061393] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/09/2021] [Accepted: 06/14/2021] [Indexed: 11/17/2022] Open
Abstract
"Sfogliatella riccia napoletana" is a typical pastry from Naples (Italy), traditionally produced using lard. In the bakery industry, palm oil is widely used to replace lard in order to obtain products without cholesterol, but it is currently under discussion, which is mostly related to the sustainability of its cultivation. Therefore, in this work, lard was replaced with palm oil-free vegetable blends composed of sunflower oil, shea butter, and coconut oil in different percentages. Traditional pastries produced with lard and pastries produced with palm oil were used as controls. Moisture, aw, free acidity, peroxide value, fatty acids, total polar compounds, and global acceptability were determined in the obtained pastries. The results indicated that the use of a vegetable oil blend composed of 40% sunflower oil, 40% shea butter, and 20% coconut oil minimized the formation of oxidized compounds (peroxides and total polar compounds) during cooking and produced a product with a moisture content very similar to that of the traditional pastry that was appreciated by consumers.
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Affiliation(s)
- Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (R.R.); (A.A.); (L.D.L.); (I.M.)
| | - Alessandra Aiello
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (R.R.); (A.A.); (L.D.L.); (I.M.)
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (R.R.); (A.A.); (L.D.L.); (I.M.)
| | | | - Immacolata Montefusco
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (R.R.); (A.A.); (L.D.L.); (I.M.)
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (R.R.); (A.A.); (L.D.L.); (I.M.)
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Radovanović M, Ilić M, Pastor K, Ačanski M, Panić S, Srdić VV, Randjelović D, Kojić T, Stojanović GM. Rapid detection of olive oil blends using a paper-based portable microfluidic platform. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107888] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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7
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Energy Harvesting Strategies for Wireless Sensor Networks and Mobile Devices: A Review. ELECTRONICS 2021. [DOI: 10.3390/electronics10060661] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Wireless sensor network nodes and mobile devices are normally powered by batteries that, when depleted, must be recharged or replaced. This poses important problems, in particular for sensor nodes that are placed in inaccessible areas or biomedical sensors implanted in the human body where the battery replacement is very impractical. Moreover, the depleted battery must be properly disposed of in accordance with national and international regulations to prevent environmental pollution. A very interesting alternative to power mobile devices is energy harvesting where energy sources naturally present in the environment (such as sunlight, thermal gradients and vibrations) are scavenged to provide the power supply for sensor nodes and mobile systems. Since the presence of these energy sources is discontinuous in nature, electronic systems powered by energy harvesting must include a power management system and a storage device to store the scavenged energy. In this paper, the main strategies to design a wireless mobile sensor system powered by energy harvesting are reviewed and different sensor systems powered by such energy sources are presented.
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8
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Rapid Determination of Peroxide Value of Peanut Oils During Storage Based on Terahertz Spectroscopy. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-020-01957-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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9
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Zareef M, Chen Q, Hassan MM, Arslan M, Hashim MM, Ahmad W, Kutsanedzie FYH, Agyekum AA. An Overview on the Applications of Typical Non-linear Algorithms Coupled With NIR Spectroscopy in Food Analysis. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09210-7] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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10
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Grossi M, Palagano R, Bendini A, Riccò B, Servili M, García-González DL, Gallina Toschi T. Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.019] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Singkhonrat J, Sriprai A, Hirunwatthanakasem S, Angkuratipakorn T, Preechaburana P. Digital image colorimetric analysis for evaluating lipid oxidation in oils and its emulsion. Food Chem 2019; 286:703-709. [PMID: 30827666 DOI: 10.1016/j.foodchem.2019.02.035] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Revised: 01/09/2019] [Accepted: 02/07/2019] [Indexed: 01/05/2023]
Abstract
Optical analytical images were captured by a digital camera, and lipid peroxidation was monitored using colorimetric determination. The Image-J method was shown to have comparable accuracy to the conventional titration (American Oil Chemists' Society) and UV-Vis spectroscopic methods. Over the PV range 3-14 meq.O2/kg, a good correlation (R2 = 0.9836) was found between the proposed method and UV-Vis method with an SD of ±0.0339 meq.O2/kg. The range and accuracy of detection were determined from the changes in the Image-J intensity values. At equivalent PV, the limit of detection was 0.175 meq.O2/kg and the limit of quantitation was 0.35 meq.O2/kg. The proposed Image-J application can be used to develop fast and portable devices for monitoring peroxide values. These have potential applications in quality control for small-scale farmers and small and medium enterprises.
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Affiliation(s)
- Jirada Singkhonrat
- Department of Chemistry, Faculty of Science and Technology, Thammasat University, 99 Moo 18 Paholyothin Road, Klong Luang, Pathumthani 12121, Thailand.
| | - Athikhun Sriprai
- Department of Chemistry, Faculty of Science and Technology, Thammasat University, 99 Moo 18 Paholyothin Road, Klong Luang, Pathumthani 12121, Thailand
| | - Supisara Hirunwatthanakasem
- Department of Chemistry, Faculty of Science and Technology, Thammasat University, 99 Moo 18 Paholyothin Road, Klong Luang, Pathumthani 12121, Thailand
| | - Thamonwan Angkuratipakorn
- Department of Chemistry, Faculty of Science and Technology, Thammasat University, 99 Moo 18 Paholyothin Road, Klong Luang, Pathumthani 12121, Thailand
| | - Pakorn Preechaburana
- Department of Physics, Faculty of Science and Technology, Thammasat University, 99 Moo 18 Paholyothin Road, Klong Luang, Pathumthani 12121, Thailand
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12
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Wang W, Zhang X, Li C, Du G, Zhang H, Ni Y. Using carboxylated cellulose nanofibers to enhance mechanical and barrier properties of collagen fiber film by electrostatic interaction. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3089-3097. [PMID: 29210456 DOI: 10.1002/jsfa.8809] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2017] [Revised: 11/23/2017] [Accepted: 11/29/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Collagen-based films including casings with a promising application in meat industry are still needed to improve its inferior performance. In the present study, the reinforcement of carboxylated cellulose nanofibers (CNF) for collagen film, based on inter-/intra- molecular electrostatic interaction between cationic acid-swollen collagen fiber and anionic carboxylated CNF, was investigated. RESULTS Adding CNF decreased the zeta-potential but increased particle size of collagen fiber suspension, with little effect on pH. Furthermore, CNF addition led to a higher tensile strength but a lower elongation, and the water vapor and oxygen barrier properties were improved remarkably. Because the CNF content was 50 g kg-1 or lower, the films had a homogeneous interwoven network, and CNF homogeneously embedded into collagen fiber matrix according to the scanning electron microscopy and atomic force microscopy analysis. Additionally, CNF addition increased film thickness and opacity, as well as swelling rate. CONCLUSION The incorporation of CNF endows collagen fiber films good mechanical and barrier properties over a proper concentration range (≤ 50 g kg-1 collagen fiber), which is closely associated with electrostatic reaction of collagen fiber and CNF and, subsequently, the form of the homogenous, compatible spatial network, indicating a potential applications of CNF in collagenous protein films, such as edible casings. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
- Limerick Pulp & Paper Centre and Department of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick, Canada
| | - Xiuling Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Cong Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Guanhua Du
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Hongjie Zhang
- Limerick Pulp & Paper Centre and Department of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick, Canada
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, Tianjin, China
| | - Yonghao Ni
- Limerick Pulp & Paper Centre and Department of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick, Canada
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, Tianjin, China
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13
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Multicommuted Flow Injection Analysis Using Chemiluminescence Detection (MCFIA-CL) for Olive Oil Analysis. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1182-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Bajoub A, Bendini A, Fernández-Gutiérrez A, Carrasco-Pancorbo A. Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review. Crit Rev Food Sci Nutr 2017; 58:832-857. [PMID: 27657556 DOI: 10.1080/10408398.2016.1225666] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Over the last decades, olive oil quality and authenticity control has become an issue of great importance to consumers, suppliers, retailers, and regulators in both traditional and emerging olive oil producing countries, mainly due to the increasing worldwide popularity and the trade globalization of this product. Thus, in order to ensure olive oil authentication, various national and international laws and regulations have been adopted, although some of them are actually causing an enormous debate about the risk that they can represent for the harmonization of international olive oil trade standards. Within this context, this review was designed to provide a critical overview and comparative analysis of selected regulatory frameworks for olive oil authentication, with special emphasis on the quality and purity criteria considered by these regulation systems, their thresholds and the analytical methods employed for monitoring them. To complete the general overview, recent analytical advances to overcome drawbacks and limitations of the official methods to evaluate olive oil quality and to determine possible adulterations were reviewed. Furthermore, the latest trends on analytical approaches to assess the olive oil geographical and varietal origin traceability were also examined.
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Affiliation(s)
- Aadil Bajoub
- a Department of Analytical Chemistry, Faculty of Science , University of Granada , Granada , Spain
| | - Alessandra Bendini
- b Department of Agricultural and Food Sciences , University of Bologna , Cesena (FC) , Italy
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Gu X, Sun Y, Tu K, Pan L. Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic nose. Meat Sci 2017; 133:1-9. [PMID: 28577374 DOI: 10.1016/j.meatsci.2017.05.017] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 05/19/2017] [Accepted: 05/22/2017] [Indexed: 11/25/2022]
Abstract
A portable electronic nose was used for extracting flavour fingerprint map of Chinese-style sausage during processing and storage, in parallel with detection of acid value (AV) and peroxide value (POV) for evaluating lipid oxidation. Sausage samples during processing and storage were divided into three and five quality phases, respectively. After comparison of sensors response to lipid oxidation, optimal sensor array was determined. Several classification and regression models were developed to classify samples into their respective quality phase and predict lipid oxidation using full and optimal sensor array. Results indicated classification accuracy for sausage samples were, respectively, above 95% and 82% during the processing and storage. For support vector machine (SVM) and artificial neural networks (ANN) regression models, good performance in predicting AV and POV were obtained, with the coefficients of determination (R2s) >0.914 and 0.814 during processing and storage, respectively. Thus, E-nose demonstrated acceptable feasibility in evaluating the degree of lipid oxidation of Chinese-style sausage during processing and storage.
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Affiliation(s)
- Xinzhe Gu
- College of Food Science and Technology, Nanjing Agricultural University, No. 1, Weigang Road, Nanjing 210095, PR China
| | - Ye Sun
- College of Food Science and Technology, Nanjing Agricultural University, No. 1, Weigang Road, Nanjing 210095, PR China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, No. 1, Weigang Road, Nanjing 210095, PR China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, No. 1, Weigang Road, Nanjing 210095, PR China.
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16
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Valli E, Bendini A, Berardinelli A, Ragni L, Riccò B, Grossi M, Gallina Toschi T. Rapid and innovative instrumental approaches for quality and authenticity of olive oils. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600065] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Enrico Valli
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Annachiara Berardinelli
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Luigi Ragni
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Bruno Riccò
- Department of Electrical, Electronic and Information Engineering “Guglielmo Marconi” (DEI); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Marco Grossi
- Department of Electrical, Electronic and Information Engineering “Guglielmo Marconi” (DEI); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
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Guo Q, Wang F, He F, Ha YM, Li QP, Jin J, Deng ZX. The impact of technical cashew nut shell liquid on thermally-induced trans isomers in edible oils. Journal of Food Science and Technology 2015; 53:1487-95. [PMID: 27570273 DOI: 10.1007/s13197-015-2147-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/27/2015] [Accepted: 12/14/2015] [Indexed: 11/27/2022]
Abstract
The effects of technical cashew nut shell liquid (TCNSL) on the trans isomerization of edible oils during heating are investigated. Edible oils were subjected to thermal treatment at various heating times and temperatures. Our results show that the addition of TCNSL to edible oils at the appropriate concentration during heating suppresses trans fatty acid formation and induces formation of conjugated linoleic acid (CLA) isomers. A concentration of 0.2 % TCNSL demonstrates the best ability to inhibit formation of trans-oleic acid, trans-linoleic acid, and trans-linolenic acid isomers as well as increase the formation of 9 t,11 t-CLA and 10 t,12 t-CLA isomers. Our analysis indicates that the presence of 0.2 % TCNSL in corn oil does not significantly reduce the acid value, but may significantly lower the peroxide value. TCNSL is also observed to have better function compared to Vitamin E (VE) and tertiary butylhydroquinone (TBHQ), indicating that it may be considered an effective additive in edible oils.
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Affiliation(s)
- Qin Guo
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People's Republic of China
| | - Feng Wang
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People's Republic of China
| | - Fan He
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People's Republic of China
| | - Yi-Ming Ha
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People's Republic of China
| | - Qing-Peng Li
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People's Republic of China
| | - Jing Jin
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People's Republic of China
| | - Zhao-Xuan Deng
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People's Republic of China
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