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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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Mahmud N, Islam J, Oyom W, Adrah K, Adegoke SC, Tahergorabi R. A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods. Heliyon 2023; 9:e21500. [PMID: 38027829 PMCID: PMC10660127 DOI: 10.1016/j.heliyon.2023.e21500] [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: 03/28/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 12/01/2023] Open
Abstract
Purpose This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods. By investigating the factors influencing oil incorporation during deep-frying and examining the application of oleogels in this process, we seek to provide insights into using oleogels as an alternative to traditional cooking oils. Scope Deep-frying, a widely used cooking method, leads to the retention of large amounts of oil in fried food, which has been associated with health concerns. To address this issue, researchers have investigated various methods to minimize oil absorption during frying. One promising approach is the use of oleogels, which are thermo-reversible, three-dimensional gel networks formed by entrapment of bulk oil with a low concentration (<10% of weight) of solid lipid materials known as oleogelators. This review will focus on the following aspects: a) an overview of deep-fried foods, b) factors influencing oil uptake and underlying mechanisms for oil absorption during deep-frying, c) the characterization and application of different frying oils and their oleogels in deep-fried foods, d) components of the oleogel system for deep-frying, and e) the health impact, oxidative stability, and sensory acceptability of using oleogels in deep-frying. Key findings The review highlights the potential of oleogels as a promising alternative frying medium to reduce fat absorption in deep-fried foods. Considering the factors influencing oil uptake during deep-frying, as well as exploring the properties and applications of different frying oils and their oleogels, can result in improved product qualities and heightened consumer acceptance. Moreover, oleogels offer the advantage of lower fat content in fried products, addressing health concerns associated with traditional deep-frying methods. The capacity to enhance the nutritional and energy profile of foods while preserving sensory qualities and oxidative stability positions oleogels as a promising choice for upcoming food processing applications.
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Affiliation(s)
- Niaz Mahmud
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
| | - Joinul Islam
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
- Department of Food Science and Technology, University of Georgia, Athens, GA, 30602, USA
| | - William Oyom
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
| | - Kelvin Adrah
- Joint School of Nanoscience and Nanoengineering, 2907 East Gate City Blvd, Greensboro, NC, 27401, USA
| | | | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
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Huang WW, Sallah-Ud-Din R, Dlamini WN, Berekute AK, Getnet ME, Yu KP. Effectiveness of a covered oil-free cooking process on the abatement of air pollutants from cooking meats. Heliyon 2023; 9:e19531. [PMID: 37809458 PMCID: PMC10558720 DOI: 10.1016/j.heliyon.2023.e19531] [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: 03/13/2023] [Revised: 08/20/2023] [Accepted: 08/25/2023] [Indexed: 10/10/2023] Open
Abstract
Cooking events can generate household air pollutants that deteriorate indoor air quality (IAQ), which poses a threat to human health and well-being. In this study, the emission characteristics and emission factors (EFs) of air pollutants of different meats (beef, lamb, chicken, pork, and fish) cooked by a novel oil-free process and common with-oil processes were investigated. Oil-free cooking tends to emit lower total volatile organic compound (TVOC) levels and fewer submicron smoke particles and can reduce the intake of fat and calories. However, TVOC emissions during oil-free cooking were significantly different, and the lamb EFs were nearly 8 times higher than those during with-oil cooking. The particle-bound polycyclic aromatic hydrocarbon (ƩPPAH) and benzo(a)pyrene-equivalent (ƩBaPeq) EFs during with-oil cooking ranged from 76.1 to 140.5 ng/g and 7.7-12.4 ng/g, respectively, while those during oil-free cooking ranged from 41.0 to 176.6 ng/g and 5.4-47.6 ng/g, respectively. The ƩPPAH EFs of chicken, pork, and fish were lower during oil-free cooking than during cooking with oil. Furthermore, the ƩBaPeq EFs of beef, chicken, pork, and fish were lower during oil-free cooking than during cooking with oil. Therefore, it is recommended to use the oil-free method to cook chicken, pork, and fish to reduce ƩPPAH and ƩBaPeq emissions, but not recommended to cook lamb due to the increase of ƩBaPeq emissions. The with-oil uncovered cooking EFs of aldehydes ranged from 3.77 to 22.09 μg/g, and those of oil-free cooking ranged from 4.88 to 19.96 μg/g. The aldehyde EFs were lower during oil-free covered cooking than with-oil uncovered cooking for beef, chicken, and fish. This study provides a better realizing of new cooking approaches for the reduction of cooking-induced emission, but further research on the effects of food composition (moisture and fat) and characteristics is needed.
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Affiliation(s)
- Wei-Wen Huang
- Institute of Environmental and Occupational Health Sciences, National Yang-Ming Chiao Tung University, Taipei, Taiwan(ROC)
| | - Rasham Sallah-Ud-Din
- Institute of Environmental and Occupational Health Sciences, National Yang-Ming Chiao Tung University, Taipei, Taiwan(ROC)
- Department of International Ph.D. Program in Environmental Sciences and Technology, University System of Taiwan, Taipei, Taiwan(ROC)
| | - Wonder Nathi Dlamini
- Institute of Environmental and Occupational Health Sciences, National Yang-Ming Chiao Tung University, Taipei, Taiwan(ROC)
- Department of International Ph.D. Program in Environmental Sciences and Technology, University System of Taiwan, Taipei, Taiwan(ROC)
| | - Abiyu Kerebo Berekute
- Institute of Environmental and Occupational Health Sciences, National Yang-Ming Chiao Tung University, Taipei, Taiwan(ROC)
- Department of Chemistry, College of Natural and Computational Sciences, Arba Minch University, Arbaminch, Ethiopia
| | | | - Kuo-Pin Yu
- Institute of Environmental and Occupational Health Sciences, National Yang-Ming Chiao Tung University, Taipei, Taiwan(ROC)
- Department of International Ph.D. Program in Environmental Sciences and Technology, University System of Taiwan, Taipei, Taiwan(ROC)
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Abideen Z, Ansari R, Hasnain M, Flowers TJ, Koyro HW, El-Keblawy A, Abouleish M, Khan MA. Potential use of saline resources for biofuel production using halophytes and marine algae: prospects and pitfalls. FRONTIERS IN PLANT SCIENCE 2023; 14:1026063. [PMID: 37332715 PMCID: PMC10272829 DOI: 10.3389/fpls.2023.1026063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Accepted: 03/20/2023] [Indexed: 06/20/2023]
Abstract
There exists a global challenge of feeding the growing human population of the world and supplying its energy needs without exhausting global resources. This challenge includes the competition for biomass between food and fuel production. The aim of this paper is to review to what extent the biomass of plants growing under hostile conditions and on marginal lands could ease that competition. Biomass from salt-tolerant algae and halophytes has shown potential for bioenergy production on salt-affected soils. Halophytes and algae could provide a bio-based source for lignoceelusic biomass and fatty acids or an alternative for edible biomass currently produced using fresh water and agricultural lands. The present paper provides an overview of the opportunities and challenges in the development of alternative fuels from halophytes and algae. Halophytes grown on marginal and degraded lands using saline water offer an additional material for commercial-scale biofuel production, especially bioethanol. At the same time, suitable strains of microalgae cultured under saline conditions can be a particularly good source of biodiesel, although the efficiency of their mass-scale biomass production is still a concern in relation to environmental protection. This review summaries the pitfalls and precautions for producing biomass in a way that limits environmental hazards and harms for coastal ecosystems. Some new algal and halophytic species with great potential as sources of bioenergy are highlighted.
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Affiliation(s)
- Zainul Abideen
- Dr. Muhammad Ajmal Khan Institute of Sustainable Halophyte Utilization, University of Karachi, Karachi, Pakistan
| | - Raziuddin Ansari
- Dr. Muhammad Ajmal Khan Institute of Sustainable Halophyte Utilization, University of Karachi, Karachi, Pakistan
| | - Maria Hasnain
- Department of Biotechnology, Lahore College for Women University, Lahore, Pakistan
| | - Timothy J. Flowers
- Department of Evolution Behaviour and Environment, School of Life Sciences, University of Sussex, Brighton, United Kingdom
| | - Hans-Werner Koyro
- Institute of Plant Ecology, Research Centre for Bio Systems, Land Use, and Nutrition (IFZ), Justus-Liebig-University Giessen, Giessen, Germany
| | - Ali El-Keblawy
- Department of Applied Biology, College of Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Mohamed Abouleish
- Department of Biology, Chemistry and Environmental Sciences, College of Arts and Sciences, American University of Sharjah, Sharjah, United Arab Emirates
| | - Muhammed Ajmal Khan
- Dr. Muhammad Ajmal Khan Institute of Sustainable Halophyte Utilization, University of Karachi, Karachi, Pakistan
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Ansorena D, Ramírez R, Lopez de Cerain A, Azqueta A, Astiasaran I. Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions. Foods 2023; 12:foods12112186. [PMID: 37297430 DOI: 10.3390/foods12112186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/12/2023] Open
Abstract
The oxidative stability and genotoxicity of coconut, rapeseed and grape seed oils were evaluated. Samples were submitted to different treatments: 10 days at 65 °C, 20 days at 65 °C (accelerated storage) and 90 min at 180 °C. Peroxide values and thiobarbituric acid reactive substances values were altered as a function of storage time, but their greatest changes were recorded in samples subjected to 180 °C. Fatty acid profiles did not show significant changes from the nutritional point of view. Volatile compounds showed the highest increases at 180 °C for 90 min (18, 30 and 35 fold the amount in unheated samples in rapeseed, grape seed and coconut oils, respectively), particularly due to the increment in aldehydes. This family accounted for 60, 82 and 90% of the total area in coconut, rapeseed and grapeseed oil, respectively, with cooking. Mutagenicity was not detected in any case in a miniaturized version of the Ames test using TA97a and TA98 Salmonella typhimurium strains. Despite the increment in the presence of lipid oxidation compounds in the three oils, they were not compromised from the safety perspective.
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Affiliation(s)
- Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
- IdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008 Pamplona, Spain
| | - Rubén Ramírez
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
- Department of Pharmacology and Toxicology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
| | - Adela Lopez de Cerain
- IdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008 Pamplona, Spain
- Department of Pharmacology and Toxicology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
| | - Amaya Azqueta
- IdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008 Pamplona, Spain
- Department of Pharmacology and Toxicology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
| | - Iciar Astiasaran
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain
- IdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008 Pamplona, Spain
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Hu Q, Zhang J, He L, Xing R, Yu N, Chen Y. New insight into the evolution of volatile profiles in four vegetable oils with different saturations during thermal processing by integrated volatolomics and lipidomics analysis. Food Chem 2023; 403:134342. [DOI: 10.1016/j.foodchem.2022.134342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 09/05/2022] [Accepted: 09/16/2022] [Indexed: 10/14/2022]
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7
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Liu W, Luo X, Huang Y, Zhao M, Liu T, Wang J, Feng F. Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation. Food Res Int 2023; 167:112685. [PMID: 37087258 DOI: 10.1016/j.foodres.2023.112685] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 02/27/2023] [Accepted: 03/09/2023] [Indexed: 03/16/2023]
Abstract
Foods undergo various physical and chemical reactions during cooking. Boiling, steaming, baking, smoking and frying are common traditional cooking techniques. At present, new cooking technologies including ultrasonic-assisted cooking, vacuum low-temperature cooking, vacuum frying, microwave heating, infrared heating, ohmic heating and air frying are widely studied and used. In cooking, lipid oxidation is the main reason for the change in lipid quality. Oxidative decomposition, triglyceride monomer oxidation, hydrolysis, isomerization, cyclization reaction and polymerization occurred in lipid oxidation affect lipids' quality, flavor, digestibility and safety. Meanwhile, lipid oxidation in cooking might cause the decline of lipid digestibility and increase of health risks. Compared with the traditional cooking technology, the new cooking technology that is milder, more uniform and faster can reduce the loss of lipid nutrition and produce a better flavor. In the future, the combination of various cooking technologies is an effective strategy for families to obtain healthier food.
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Affiliation(s)
- Wangxin Liu
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Xianliang Luo
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Ying Huang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Minjie Zhao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Tao Liu
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Jing Wang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Fengqin Feng
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China; College of Biosystems Engineering and Food Science & ZhongYuan Institute, Zhejiang University, Hangzhou 310058, China.
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8
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Optimization of the mixture of groundnut, palm, stearin, and sesame oils subjected to heat treatment and evaluation of their lipid quality. Heliyon 2023; 9:e12813. [PMID: 36820168 PMCID: PMC9938409 DOI: 10.1016/j.heliyon.2023.e12813] [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: 09/26/2022] [Revised: 12/28/2022] [Accepted: 01/03/2023] [Indexed: 01/07/2023] Open
Abstract
The mixing of edible oils makes it possible to prevent lipid oxidation and preserve the nutritional and organoleptic quality of food. This study was conducted to determine the optimized blend ratio of groundnut (Arachis hypogea), olein, stearin, and sesame (Sesamum indicum L.) oils, to limit thermal oxidation of their lipids. The augmented simplex lattice design was used to study the effect of the edible oils (peanut, palm olein, palm stearin, and sesame oils) on the responses; peroxide value, thiobarbituric acid value, p-Anisidine value, iodine value, free fatty acid content, and total oxidation. The optimized blending oil proportions of peanut, olein, sesame, and stearin oils, were: 33.23%, 23.23%, 15.85%, and 27% respectively. Under this optimum condition, the following quality parameters were obtained: 1.75% oleic acid for the free fatty acid; 6.15 meq/kg for the peroxide value; 1.16 meq MDA/Kg for the thiobarbituric acid value; 55.39 g I2/100 g for the iodine value, 4.45 for the p-Anisidine value, and 19.85 for the total oxidation value. The resulting desirability was equal to 1. Thus, our results for the optimization indicate that the combination of oil makes it possible to best preserve the chemical quality of the lipids during heat treatments.
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Godoy R, Arias I, Venthur H, Quiroz A, Mutis A. Characterization of Two Aldehyde Oxidases from the Greater Wax Moth, Galleria mellonella Linnaeus. (Lepidoptera: Pyralidae) with Potential Role as Odorant-Degrading Enzymes. INSECTS 2022; 13:1143. [PMID: 36555053 PMCID: PMC9782417 DOI: 10.3390/insects13121143] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 10/17/2022] [Accepted: 10/19/2022] [Indexed: 06/17/2023]
Abstract
Odorant-degrading enzymes (ODEs) are proposed to degrade/inactivate volatile organic compounds (VOCs) on a millisecond timescale. Thus, ODEs play an important role in the insect olfactory system as a reset mechanism. The inhibition of these enzymes could incapacitate the olfactory system and, consequently, disrupt chemical communication, promoting and complementing the integrated pest management strategies. Here, we report two novel aldehyde oxidases, AOX-encoding genes GmelAOX2 and GmelAOX3, though transcriptomic analysis in the greater wax moth, Galleria mellonella. GmelAOX2 was clustered in a clade with ODE function, according to phylogenetic analysis. Likewise, to unravel the profile of volatiles that G. mellonella might face besides the sex pheromone blend, VOCs were trapped from honeycombs and the identification was made by gas chromatography-mass spectrometry. Semi-quantitative RT-PCR showed that GmelAXO2 has a sex-biased expression, and qRT-PCR indicated that both GmelAOX2 and GmelAOX3 have a higher relative expression in male antennae rather than female antennae. A functional assay revealed that antennal extracts had the strongest enzymatic activity against undecanal (4-fold) compared to benzaldehyde (control). Our data suggest that these enzymes have a crucial role in metabolizing sex pheromone compounds as well as plant-derived aldehydes, which are related to honeycombs and the life cycle of G. mellonella.
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Affiliation(s)
- Ricardo Godoy
- Programa de Doctorado en Ciencias de Recursos Naturales, Universidad de La Frontera, Temuco 4811230, Chile
- Departamento de Ciencias Químicas y Recursos Naturales, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco 4811230, Chile
| | - Ignacio Arias
- Carrera Bioquímica, Universidad de La Frontera, Temuco 4811230, Chile
| | - Herbert Venthur
- Departamento de Ciencias Químicas y Recursos Naturales, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco 4811230, Chile
- Centro de Investigación Biotecnológica Aplicada al Medio Ambiente, CIBAMA, Universidad de La Frontera, Temuco 4811230, Chile
| | - Andrés Quiroz
- Departamento de Ciencias Químicas y Recursos Naturales, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco 4811230, Chile
- Centro de Investigación Biotecnológica Aplicada al Medio Ambiente, CIBAMA, Universidad de La Frontera, Temuco 4811230, Chile
| | - Ana Mutis
- Departamento de Ciencias Químicas y Recursos Naturales, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco 4811230, Chile
- Centro de Investigación Biotecnológica Aplicada al Medio Ambiente, CIBAMA, Universidad de La Frontera, Temuco 4811230, Chile
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Thermomechanical Autovaporization (MFA) as a Deodorization Process of Palm Oil. Foods 2022; 11:foods11243952. [PMID: 36553696 PMCID: PMC9778144 DOI: 10.3390/foods11243952] [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: 11/12/2022] [Revised: 11/29/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
Throughout the vegetable oil industry, there is a focus on eradicating the volatile molecules affecting the aroma or taste of the crude oil, whether it is natural or derived from the extraction process. Refining aims to reduce these compounds to a level acceptable to the consumer. In addition, the famous conventional operation of deodorization calls for high levels of temperature depending on the boiling point used to remove the atmospheric pressure of each molecule. The process implies a vacuum level between 10 to 80 kPa absolute pressure, a temperature generally between 190 and 240 °C, and a duration of 2 to 3 h. These conditions necessarily (inevitably) lead to a decrease in the quality of refined oil. Recently, the application of the Multi-Flash Autovaporization "MFA" operation has shown the possibility of eradicating volatile molecules while adopting relatively low temperature and time levels. Despite the high boiling temperature of the volatile organic compounds (VOC), MFA leads to good efficiency in reducing VOCs and preserving oil quality. The main odorant compounds in the crude palm oil were E-2-Hexenal, heptanal, octanal, nonanal, and decanal. Specific literature can indicate precise boiling temperatures under atmospheric pressure. In addition, many experimental studies have explained the evolution of each molecule and shown how they depend on the operating parameters (inlet oil pressure from 200 to 450 kPa and from 5 and 30 s time of each cycle, and the number of cycles up to 7), and how the empirical mathematical models describe the MFA deodorization, estimate the efficiency of the whole process, and optimize the operating parameters. In this research, the thermodynamic data of absolute pressure volatility versus temperature was used to better identify the removal rate (up to around 87%) implied by an abrupt pressure drop to a vacuum of 5 kPa for p = 450 kPa, t = 25 s/cycle, and the number of cycles (C = 6). The safeguarding of the fatty acid profile illustrated the maintenance of the oil quality.
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11
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Effects of microwave and conventional heating methods with various exposure times on the physical and chemical parameters, fatty acid composition, and sensory properties of extra virgin olive oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01666-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Frey T, Kwadha CA, Haag F, Pelletier J, Wallin EA, Holgersson E, Hedenström E, Bohman B, Bengtsson M, Becher PG, Krautwurst D, Witzgall P. The human odorant receptor OR10A6 is tuned to the pheromone of the commensal fruit fly Drosophila melanogaster. iScience 2022; 25:105269. [PMID: 36300000 PMCID: PMC9589189 DOI: 10.1016/j.isci.2022.105269] [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: 11/30/2021] [Revised: 04/10/2022] [Accepted: 09/29/2022] [Indexed: 12/03/2022] Open
Abstract
All living things speak chemistry. The challenge is to reveal the vocabulary, the odorants that enable communication across phylogenies and to translate them to physiological, behavioral, and ecological function. Olfactory receptors (ORs) interface animals with airborne odorants. Expression in heterologous cells makes it possible to interrogate single ORs and to identify cognate ligands. The cosmopolitan, anthropophilic strain of the vinegar fly Drosophila melanogaster depends on human resources and housing for survival. Curiously, humans sense the pheromone (Z)-4-undecenal (Z4-11Al) released by single fly females. A screening of all human ORs shows that the most highly expressed OR10A6 is tuned to Z4-11Al. Females of an ancestral African fly strain release a blend of Z4-11Al and Z4-9Al that produces a different aroma, which is how we distinguish these fly strains by nose. That flies and humans sense Z4-11Al via dedicated ORs shows how convergent evolution shapes communication channels between vertebrate and invertebrate animals. Humans sense the sex pheromone Z411-Al released by single Drosophila melanogaster females The most highly expressed human olfactory receptor OR10A6 is tuned to Z411-Al An African fly strain emits two aldehydes, which we distinguish from Z411-Al by nose Convergent evolution shapes chemical communication between phylogenies
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Affiliation(s)
- Tim Frey
- Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München, Lise-Meitner Strasse 34, 85354 Freising, Germany
| | - Charles A. Kwadha
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 190, 234 22 Lomma, Sweden
| | - Franziska Haag
- Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München, Lise-Meitner Strasse 34, 85354 Freising, Germany
| | - Julien Pelletier
- Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München, Lise-Meitner Strasse 34, 85354 Freising, Germany
| | - Erika A. Wallin
- Department of Chemical Engineering, Mid Sweden University, Holmgatan 10, 85170 Sundsvall, Sweden
| | | | - Erik Hedenström
- Department of Chemical Engineering, Mid Sweden University, Holmgatan 10, 85170 Sundsvall, Sweden
| | - Björn Bohman
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 190, 234 22 Lomma, Sweden
| | - Marie Bengtsson
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 190, 234 22 Lomma, Sweden
| | - Paul G. Becher
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 190, 234 22 Lomma, Sweden
| | - Dietmar Krautwurst
- Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München, Lise-Meitner Strasse 34, 85354 Freising, Germany
| | - Peter Witzgall
- Department of Plant Protection Biology, Swedish University of Agricultural Sciences, Box 190, 234 22 Lomma, Sweden,Corresponding author
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13
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Nutritional Comparison of Sacha Inchi (Plukenetia volubilis) Residue with Edible Seeds and Nuts in Taiwan: A Chromatographic and Spectroscopic Study. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:9825551. [PMID: 36245564 PMCID: PMC9553689 DOI: 10.1155/2022/9825551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 07/29/2022] [Accepted: 08/24/2022] [Indexed: 11/18/2022]
Abstract
Sacha inchi is a source of quality commercial oil in Taiwan. Oil extraction results in sacha inchi residue have not been utilized and not much investigated. Different edible seeds and nuts have different levels of nutrients. This study aims (a) to determine the oil, moisture, ash, protein, carbohydrate, type of fatty acid, resveratrol, and type of sugar in edible seeds and nuts, including sacha inchi residue, and (b) to determine the model to predict the five macronutrients using NIR spectroscopy. The samples used were candlenut, peanut, sesame, sunflower, sacha inchi residue, and black bean. Determination was conducted using NIR spectroscopy, NMR spectroscopy, LC-MS/MS, and HPLC-ELSD. NIR spectroscopy prediction results show that candlenut is rich in oil, and sacha inchi residue is rich in minerals, protein, and moisture. The correct prediction model for oil and moisture is principal component regression, while partial least squares are for ash, protein, and carbohydrates. NMR spectroscopy results showed that all samples were rich in polyunsaturated fatty acids. Sacha inchi residue is rich in omega 3. LC-MS/MS results showed that all samples contained resveratrol, and its highest level was found in sesame. HPLC-ELSD results showed eight types of sugars in the samples. High sucrose was found in sacha inchi residue, sunflower, sesame, and candlenut. The results are expected to provide information on nutrient levels in seeds and nuts to consumers and people who deal with nutrition. Also, results are expected to increase the economic value of sacha inchi residue as a source of diversification of food products in Taiwan.
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14
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Tarapoulouzi M, Agriopoulou S, Koidis A, Proestos C, Enshasy HAE, Varzakas T. Recent Advances in Analytical Methods for the Detection of Olive Oil Oxidation Status during Storage along with Chemometrics, Authenticity and Fraud Studies. Biomolecules 2022; 12:biom12091180. [PMID: 36139019 PMCID: PMC9496477 DOI: 10.3390/biom12091180] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/16/2022] [Accepted: 08/23/2022] [Indexed: 11/16/2022] Open
Abstract
Olive oil is considered to be a food of utmost importance, especially in the Mediterranean countries. The quality of olive oil must remain stable regarding authenticity and storage. This review paper emphasizes the detection of olive oil oxidation status or rancidity, the analytical techniques that are usually used, as well as the application and significance of chemometrics in the research of olive oil. The first part presents the effect of the oxidation of olive oil during storage. Then, lipid stability measurements are described in parallel with instrumentation and different analytical techniques that are used for this particular purpose. The next part presents some research publications that combine chemometrics and the study of lipid changes due to storage published in 2005–2021. Parameters such as exposure to light, air and various temperatures as well as different packaging materials were investigated to test olive oil stability during storage. The benefits of each chemometric method are provided as well as the overall significance of combining analytical techniques and chemometrics. Furthermore, the last part reflects on fraud in olive oil, and the most popular analytical techniques in the authenticity field are stated to highlight the importance of the authenticity of olive oil.
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Affiliation(s)
- Maria Tarapoulouzi
- Department of Chemistry, Faculty of Pure and Applied Science, University of Cyprus, P.O. Box 20537, Nicosia CY-1678, Cyprus
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece
- Correspondence: (S.A.); (T.V.)
| | - Anastasios Koidis
- Institute for Global Food Security, School of Biological Science, Queen’s University Belfast, Belfast BT9 5DL, Northern Ireland, UK
| | - Charalampos Proestos
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Hesham Ali El Enshasy
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM), Johor 81310, Malaysia
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia (UTM), Johor 81310, Malaysia
- City of Scientific Research and Technology Applications (SRTA), New Borg Al Arab 21934, Egypt
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM), Johor 81310, Malaysia
- Correspondence: (S.A.); (T.V.)
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15
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Naibaho J, Bobak Ł, Pudło A, Wojdyło A, Andayani SN, Pangestika LMW, Korzeniowska M, Yang B. Chemical compositions, antioxidant activities and techno‐functionality of spent grain treated by autoclave treatment: evaluation of water and temperature levels. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16042] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Joncer Naibaho
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Łukasz Bobak
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Anna Pudło
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science Wrocław University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Safira Noor Andayani
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Pendidikan Ganesha 81116 Singaraja Indonesia
| | | | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies University of Turku 20014 Turku Finland
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16
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Hsu HI, Lee TA, Wang MF, Li PH, Ho JH. Influence of an Edible Oil-Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise. Molecules 2022; 27:molecules27154983. [PMID: 35956940 PMCID: PMC9370733 DOI: 10.3390/molecules27154983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 07/28/2022] [Accepted: 08/01/2022] [Indexed: 01/18/2023] Open
Abstract
Mayonnaise is a semisolid oil-in-water emulsion comprised of egg yolk, oil, and vinegar. One main problem with mayonnaise is its high fat content, so efforts have been made to develop low-fat sauces with similar characteristics to real mayonnaise. The purpose of this study was to evaluate the effect of medium-chain triglycerides (MCTs) blended with edible oil (soybean and olive oil) on the rheological, physicochemical, and sensory properties of low-fat mayonnaise. The results revealed that the shear viscosity decreased with the increase in medium-chain fatty acid (MCFA) contents and decreased with an increasing shear rate. Tan δ was <1, and a semisolid fluid with shear-thinning behavior was formed. The oscillation frequency test showed that the MCFA-containing mayonnaise was viscoelastic. The particle size and oil droplet analyses revealed that the emulsion droplet size and distribution were not significantly different in the MCT group compared to the control. The sensory evaluation demonstrated that the MCFA-containing mayonnaise was acceptable. This study illustrates that MCTs are a good substitute to produce the proper physicochemical properties of mayonnaise.
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Affiliation(s)
- Heng-I Hsu
- Department of Food Science, Tunghai University, 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung City 40704, Taiwan
| | - Tan-Ang Lee
- Department of Food Science, Tunghai University, 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung City 40704, Taiwan
| | - Ming-Fu Wang
- Department of Food and Nutrition, Providence University, 200, Sec. 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan
| | - Po-Hsien Li
- Department of Food and Nutrition, Providence University, 200, Sec. 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan
| | - Jou-Hsuan Ho
- Department of Food Science, Tunghai University, 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung City 40704, Taiwan
- Correspondence: ; Tel.: +886-4-23590121 (ext. 37330); Fax: +886-4-23599059
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17
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Klisović D, Novoselić A, Lukić I, Brkić Bubola K. Extra virgin olive oil under simulated consumption conditions: Evaluation of quality, health, and flavour properties. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104570] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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18
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Park S, Kim MJ, Lee JH. Physicochemical properties and volatile formation mechanism of medium-chain triacylglycerols during heating. J Food Sci 2022; 87:2616-2625. [PMID: 35593269 DOI: 10.1111/1750-3841.16162] [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: 01/04/2022] [Revised: 03/13/2022] [Accepted: 04/08/2022] [Indexed: 11/27/2022]
Abstract
Medium-chain triacylglycerols (MCTs), including caprylic acid (C8), a mixture of caprylic acid and capric acid (C8+C10), and high-MCT coconut oil (HMCO), were heated at 180°C. Their volatile profiles were analyzed to determine the MCT degradation mechanisms. As heating time increased to 10 h, secondary oxidation products and acid value of all samples increased continuously. Ketones, alkanes, fatty acid anions, fatty acid esters, and lactones were found in all heated MCTs. 2-Hexanone and heptane were detected in C8 after 2 h of heating, and 2-heptanone, heptanal, methyl octanoate, γ-octalactone, and δ-octalactone were detected after 4 h. For the C8+C10, ketones, alkanes, and aldehydes were first observed. Hydrolysis and decarboxylation seem to occur first for ketone and alkane formation. Cracking and cyclization may occur later for fatty acid esters and lactones in heated MCTs. This result can help to understand thermal decomposition mechanisms of saturated fatty acids like MCTs. PRACTICAL APPLICATION: Medium-chain triacylglycerols (MCTs) have been used in cosmetic and fragrance industries due to their high oxidative stability, relatively high polarity, and smooth textures. In addition, MCTs have gained popularity among consumers for their health beneficial effects. MCTs could be used as major continuous phases for many food ingredients receiving high thermal energy for cooking. The results of this study can provide basic and useful information on the physicochemical properties and thermally decomposed volatile profiles from MCTs, which can help to produce stable processed products with lengthy shelf-lives in the food industry.
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Affiliation(s)
- SoYoon Park
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea
| | - Jae Hwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
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19
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Liao X, Wang S, Li Y, Michael Olajide T, Zhai X, Qian J, Miao S, Huang J. Effects of "nine steaming nine sun-drying" on proximate composition, protein structure and volatile compounds of black soybeans. Food Res Int 2022; 155:111070. [PMID: 35400448 DOI: 10.1016/j.foodres.2022.111070] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 02/22/2022] [Accepted: 02/24/2022] [Indexed: 11/04/2022]
Abstract
Nine steaming nine sun-drying is a traditional processing technology for food or medicinal materials. The dynamic changes of the proximate composition, protein structure and volatile compounds during nine-time steaming and sun-drying of black soybeans (BS) were studied. The proximate composition results showed that the content of protein, carbohydrate and fat of BS decreased after processing, whereas the relative content of amino acids remained basically unchanged. Protein structure was evaluated using Fourier transform infrared spectroscopy (FT-IR), Ultraviolet absorption spectroscopy (UV) and Fluorescence spectroscopy. FT-IR result revealed that the relative contents of β-sheet and β-turn of the secondary structure of black soybean protein isolate (BSPI) decreased but the relative contents of α-helix and random coil increased after steaming and sun-drying. The results of UV and fluorescence spectroscopy confirmed changes in the protein conformation. In addition, SPME-GCMS analysis demonstrated that hydrocarbons, alcohols and aldehydes were the main volatile compounds. The relative contents of 1-octen-3-ol and hexanal, which are the main sources of beany flavor decreased significantly compared with raw BS. Principal component analysis (PCA) results showed that the volatile compounds of nine steamed and nine sun-dried BS could be well distinguished during the process. These findings may therefore provide a scientific basis for the application of nine-time steamed and sun-dried BS in food industry and contribute to the understanding of process-induced chemical transformations in this ancient processing technique.
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Affiliation(s)
- Xianyan Liao
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai 200444, China
| | - Shanshan Wang
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai 200444, China
| | - Yingqiu Li
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai 200444, China
| | | | - Xiaolin Zhai
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai 200444, China
| | - Jiana Qian
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai 200444, China
| | - Song Miao
- Teagasc Food Research Centre Moorepark, Co. Cork, Ireland.
| | - Junyi Huang
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences, Shanghai University, Shanghai 200444, China.
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20
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Discriminant analysis of vegetable oils by thermogravimetric-gas chromatography/mass spectrometry combined with data fusion and chemometrics without sample pretreatment. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113403] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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Lozano-Castellón J, Rinaldi de Alvarenga JF, Vallverdú-Queralt A, Lamuela-Raventós RM. Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.022] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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22
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Characteristics of Some Wild Olive Phenotypes (Oleaster) Selected from the Western Mountains of Syria. SUSTAINABILITY 2022. [DOI: 10.3390/su14095151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
This study presents the evaluation of some technological and production specifications of 20 selected wild olive (oleaster) phenotypes from Hama Province, western–central Syria. The analyses of oil quantity showed that the olive oil (OO) extracted ranged from 10.43 to 29.3%. The fatty acid composition determined by gas chromatography (m/m%, methyl esters), conforming to commercial standards, showed the percentages of palmitic (ranged 13.2–15.06%), stearic (2.27–4.2%), arachidic (0.42–0.7%), palmitoleic (0.73–1.25%), oleic (64.29–73.17%), linoleic (8.96–16.45%), and linolenic (0.23–1.6%). Our results suggest that, despite being in a harsh environment and lacking agricultural service, two wild olive phenotypes (WA4, WA6) are interesting since their fruits showed high-quality properties (fruit weight 2.16, 3.24 g; flesh 75.83, 86.2, respectively), high content of OO% (29.27, 29.01, respectively), and better fatty acid composition (oleic % 68.45, 66.74, respectively). This enables them to be a very promising introductory feature in olive genetic improvement processes. Thus, both phenotypes were adopted tentatively as inputs, the first for oil purposes and the second for dual purposes (oil and table olives). It will be important to further evaluate these promising phenotypes in terms of their OO minor compounds, as well as their ability to resist biotic and abiotic stresses.
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23
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Jiménez-Sánchez A, Martínez-Ortega AJ, Remón-Ruiz PJ, Piñar-Gutiérrez A, Pereira-Cunill JL, García-Luna PP. Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update. Nutrients 2022; 14:nu14071440. [PMID: 35406067 PMCID: PMC9003415 DOI: 10.3390/nu14071440] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 02/06/2023] Open
Abstract
Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet (MedD). In this narrative review, we synthesize and illustrate the various characteristics and clinical applications of EVOO and its components—such as oleic acid, hydroxytyrosol, and oleuropein—in the field of clinical nutrition and dietetics. The evidence is split into diet therapy, oleic acid-based enteral nutrition formulations and oral supplementation formulations, oleic acid-based parenteral nutrition, and nutraceutical supplementation of minor components of EVOO. EVOO has diverse beneficial health properties, and current evidence supports the use of whole EVOO in diet therapy and the supplementation of its minor components to improve cardiovascular health, lipoprotein metabolism, and diabetes mellitus in clinical nutrition. Nevertheless, more intervention studies in humans are needed to chisel specific recommendations for its therapeutic use through different formulations in other specific diseases and clinical populations.
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Affiliation(s)
- Andrés Jiménez-Sánchez
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Hospital Universitario Virgen del Rocío, Avda. Manuel Siurot s/n, 41013 Seville, Spain; (P.J.R.-R.); (A.P.-G.); (J.L.P.-C.)
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, Avda. Manuel Siurot s/n, 41013 Seville, Spain;
- Correspondence: (A.J.-S.); (P.P.G.-L.)
| | - Antonio Jesús Martínez-Ortega
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, Avda. Manuel Siurot s/n, 41013 Seville, Spain;
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Hospital Torrecárdenas, C. Hermandad de Donantes de Sangre, s/n, 04009 Almería, Spain
| | - Pablo Jesús Remón-Ruiz
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Hospital Universitario Virgen del Rocío, Avda. Manuel Siurot s/n, 41013 Seville, Spain; (P.J.R.-R.); (A.P.-G.); (J.L.P.-C.)
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, Avda. Manuel Siurot s/n, 41013 Seville, Spain;
| | - Ana Piñar-Gutiérrez
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Hospital Universitario Virgen del Rocío, Avda. Manuel Siurot s/n, 41013 Seville, Spain; (P.J.R.-R.); (A.P.-G.); (J.L.P.-C.)
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, Avda. Manuel Siurot s/n, 41013 Seville, Spain;
| | - José Luis Pereira-Cunill
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Hospital Universitario Virgen del Rocío, Avda. Manuel Siurot s/n, 41013 Seville, Spain; (P.J.R.-R.); (A.P.-G.); (J.L.P.-C.)
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, Avda. Manuel Siurot s/n, 41013 Seville, Spain;
| | - Pedro Pablo García-Luna
- Unidad de Gestión Clínica de Endocrinología y Nutrición, Hospital Universitario Virgen del Rocío, Avda. Manuel Siurot s/n, 41013 Seville, Spain; (P.J.R.-R.); (A.P.-G.); (J.L.P.-C.)
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, Avda. Manuel Siurot s/n, 41013 Seville, Spain;
- Correspondence: (A.J.-S.); (P.P.G.-L.)
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24
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The physicochemical properties of five vegetable oils exposed at high temperature for a short-time-interval. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104305] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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25
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Li Y, Ma C, You J, Zhang S. Stable isotope labeling method with sensitive identification and accurate quantitation function for aldehydes in fried foods. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107238] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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26
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Yadav N, Kumari A, Chauhan AK, Verma T. Development of Functional Candy with Banana, Ginger and Skim Milk Powder as a Source of Phenolics and Antioxidants. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2021. [DOI: 10.12944/crnfsj.9.3.13] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The present pandemic situation has increased the demand for plant-based functional foods that enhancing the immunity of all aged groups against COVID-19. This factor has led to innovation in confectionery market because healthy and good quality confectionery products are lacking. In this study, an attempt has been made to develop functional candy from various combinations of banana, ginger, skim milk powder, and honey at 2-10% and evaluated its sensory, nutraceutical, functional properties and microbial stability for 60 days. Among various combinations of banana and ginger pulp, candy prepared from 96:6 w/w (banana: ginger) ratio was found better than other combinations in respect to organoleptic and nutritional quality. Ginger and skim milk powder addition increased the contents of protein (4.54%), ash (2.82%), phenolic (8.59 mgGAE/g), flavonoid (2.43 mQ/g), and antioxidant activity (36.15% DPPH activity) of functional candy. Microbial studies of functional candy revealed it could be stored up to 60 days without microbial contamination and acceptable by the consumer. The cost of functional candy was Rs.1.53 per candy, which was less than market candy. This study showed that candy manufactured from banana, ginger, skim milk powder, and honey was nutritionally and economical improved with acceptable sensory properties. Developed functional candy increases the market's revenue and enables confectionary market to develop a new candy type.
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Affiliation(s)
- Neha Yadav
- Department of Dairy Science and Food Technology, Institute of Agricultural Science, Banaras Hindu University, Varanasi, India
| | - Aparna Kumari
- Department of Dairy Science and Food Technology, Institute of Agricultural Science, Banaras Hindu University, Varanasi, India
| | - Anil Kumar Chauhan
- Department of Dairy Science and Food Technology, Institute of Agricultural Science, Banaras Hindu University, Varanasi, India
| | - Tarun Verma
- Department of Dairy Science and Food Technology, Institute of Agricultural Science, Banaras Hindu University, Varanasi, India
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27
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Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils. Foods 2021; 10:foods10123081. [PMID: 34945632 PMCID: PMC8701874 DOI: 10.3390/foods10123081] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/07/2021] [Accepted: 12/09/2021] [Indexed: 11/22/2022] Open
Abstract
Frying performance of olive-pomace oils (OPOs) as compared to sunflower oils (SOs) and high-oleic sunflower oils (HOSOs) was studied in discontinuous frying (DF) and continuous frying (CF) for the first time. DF is used in household, restaurants and frying outlets, while CF is used in the food industry. Oil alteration during frying was determined by measurements of polar compounds (PC) and polymers. Fried potatoes were analyzed for oil absorption and alteration, color, and evaluated in an acceptability test. Results for DF showed that all SOs reached 25% PC at the 9th frying operation (FO), whereas HOSOs did between the 17–18th FO and variable results were found for OPOs since initial levels of diacylglycerols were different. Rates of formation of PC or polymers were the lowest for OPOs, thus showing the best performance in DF. Specifically for PC, relative rates of formation were 1.00–1.11, 2.46–2.71 and 1.37–1.41 for OPOs, SOs and HOSOs respectively. In CF, OPOs and HOSOs behaved similarly and better than SOs, although none reached 25% PC after 40 FO. The good performance of OPOs can be attributed to the high monounsaturated-to-polyunsaturated ratio, in common with HOSOs, and the additional positive effect of minor compounds, especially β-sitosterol and squalene.
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28
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Tavakoli A, Sahari MA, Barzegar M, Ahmadi Gavlighi H, Marzocchi S, Marziali S, Caboni MF. The effect of refining process on the volatile compounds, oxidation stability and fatty acids profile of soybean oil using an electrostatic field. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16160] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Atefeh Tavakoli
- Faculty of Agriculture Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Mohammad Ali Sahari
- Faculty of Agriculture Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Mohsen Barzegar
- Faculty of Agriculture Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Hassan Ahmadi Gavlighi
- Faculty of Agriculture Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Silvia Marzocchi
- Department of Agricultural and Food Science Alma Mater Studiorum, University of Bologna Cesena Italy
| | - Sara Marziali
- Department of Agricultural, Environmental and Food Sciences University of Molise Campobasso Italy
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Science Alma Mater Studiorum, University of Bologna Cesena Italy
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In-situ assessment of olive oil adulteration with soybean oil based on thermogravimetric-gas chromatography/mass spectrometry combined with chemometrics. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108251] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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30
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Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods. Foods 2021; 10:foods10122906. [PMID: 34945457 PMCID: PMC8700722 DOI: 10.3390/foods10122906] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/19/2021] [Accepted: 11/22/2021] [Indexed: 01/02/2023] Open
Abstract
The stability of minor bioactive compounds in olive-pomace oils (OPOs) was evaluated at frying temperature under the conditions of a thermoxidation test. Bioactive compounds analyzed included squalene, tocopherols, sterols, triterpenic acids and alcohols, and aliphatic alcohols. In order to determine the amount of OPO bioactive compounds incorporated into foods after frying, three different kinds of frozen products were selected, i.e., pre-fried potatoes (French fries), pre-fried battered chicken nuggets, and chicken croquettes (breaded patties), and were used in discontinuous frying experiments. Results obtained in both the thermoxidation and frying studies showed high stability of triterpenic alcohols (erythrodiol and uvaol), oleanolic acid, and aliphatic alcohols, naturally present in OPOs. In all fried foods, the content of lipids increased after frying, as expected, although the extent of absorption of OPOs into fried foods and the exchange with food lipids depended on the food characteristics. Overall, frying with OPOs improved the nutritional properties of all products tested by increasing the level of oleic acid and by the incorporation of squalene, triterpenic acids and alcohols, and aliphatic alcohols, in significant quantities.
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31
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Identification of Adulterated Extra Virgin Olive Oil by Colorimetric Sensor Array. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02141-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Žanetić M, Jukić Špika M, Ožić MM, Brkić Bubola K. Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10101995. [PMID: 34685804 PMCID: PMC8537805 DOI: 10.3390/plants10101995] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/17/2021] [Accepted: 09/21/2021] [Indexed: 06/01/2023]
Abstract
Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic content (TPC), fatty acid composition, volatile compounds, and sensory profile of monovarietal olive oils from four Dalmatian most common olive cultivars-Oblica, Lastovka, Levantinka, and Krvavica-were studied. The volatile composition of olive oils was analyzed using headspace solid-phase microextraction with gas chromatography/mass spectrometry. The highest mean TPC value was measured in Oblica and Krvavica oils (around 438 mg/kg). The difference among cultivars for fatty acids composition was detected for C16:1, C17:0, C18:1, C18:2, and the ratio C18:1/C18:2. Krvavica oils showed clear differences in fatty acid composition compared to oils from other cultivars. The most prevalent volatile compound in all oils was C6 aldehyde E-2-hexenal, with the highest value detected in Levantinka oils (75.89%), followed by Lastovka (55.27%) and Oblica (54.86%). Oblica oils had the highest value of Z-3-hexen-1-ol, which influenced its characteristic banana fruitiness, detected only in this oil. Lastovka oils had the highest amount of several volatiles (heptanal, Z-2-heptenal, hexanal, hexyl acetate), with a unique woody sensation and the highest astringency among all studied cultivars. Levantinka oils had the highest level of almond fruitiness, while Krvavica oils had the highest level of grass fruitiness.
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Affiliation(s)
- Mirella Žanetić
- Institute of Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
| | - Maja Jukić Špika
- Institute of Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, HR-10000 Zagreb, Croatia
| | - Mia Mirjana Ožić
- Education and Teacher Training Agency, Tolstojeva 32, HR-21000 Split, Croatia;
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Ludwig V, Berghetti MRP, Ribeiro SR, Rossato FP, Wendt LM, Thewes FR, Thewes FR, Brackmann A, Both V, Wagner R. The effects of soybean storage under controlled atmosphere at different temperatures on lipid oxidation and volatile compounds profile. Food Res Int 2021; 147:110483. [PMID: 34399479 DOI: 10.1016/j.foodres.2021.110483] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 05/07/2021] [Accepted: 05/23/2021] [Indexed: 01/05/2023]
Abstract
This study aimed to evaluate the effects of low oxygen partial pressure (pO2) and high carbon dioxide partial pressure (pCO2) combined with different temperatures on the oil acidity and peroxide values of two soybean cultivars (NA 5909 RG and FEPAGRO 37 RR). The volatile compounds correlated to lipid oxidation were also evaluated. Soybeans were stored for seven months under ambient and controlled atmosphere (CA) conditions at three temperatures (20, 25, and 30 °C). Storage under ambient conditions increased acidity and peroxide value regardless of the temperature. CA storage with low pO2 reduced oil acidity and its combination with high pCO2 had no positive effects on oil acidity and peroxide values. Grains of FEPAGRO 37 RR stored under ambient air showed higher 1-octne-3-ol amount compared to CA. The higher storage temperature increased (E)-2-heptenal and decanal amount in grains of cultivar NA 5909 RG. In addition, the ambiente air storage provide higher γ-Butyrolactone in relation to CA storage. Moreover, in both cultivars the CA storage technique provides lower (E)-2-hexenal content. This compound, together with hexanal are potential lipid deterioration markers of soybeans. CA storage is a promising tool for soybean grains preservation and the effect is mainly due to the oxygen reduction, with no additional effect of CO2 increasing.
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Affiliation(s)
- Vagner Ludwig
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil.
| | - Magno Roberto Pasquetti Berghetti
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Stephanie Reis Ribeiro
- Department of Food Technology and Science, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Fabiane Portella Rossato
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Lucas Mallmann Wendt
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Fabio Rodrigo Thewes
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Flavio Roberto Thewes
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Auri Brackmann
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Vanderlei Both
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Roger Wagner
- Department of Food Technology and Science, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
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Zhang Y, Luo J, Zeng F. Volatile composition analysis of tree peony (Paeonia section Moutan DC.) seed oil and the effect of oxidation during storage. J Food Sci 2021; 86:3467-3479. [PMID: 34190350 DOI: 10.1111/1750-3841.15790] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 04/15/2021] [Accepted: 04/27/2021] [Indexed: 11/26/2022]
Abstract
Peony (Paeonia section Moutan DC.) seed oil is a novel vegetable oil with unique aromatic profile. The objectives of this study were to characterize the volatile compounds with optimized analysis conditions, and to study the effects of oxidation during storage. The Headspace Solid-phase Micro-extraction (HS-SPME) conditions were optimized with factors including extraction fiber, extraction time and temperature, as well as sample amount and desorption time. Then, the aromatic compounds extracted from peony seed oil were determined using the odor activity value (OAV) method coupled with the GC-olfactometry. Results found that the best HS-SPME conditions were DVB/CAR/PDMS fibers with magnetic stirring for 50 min of extraction at 60°C. The optimal sample amount was 4 g with 6 min of desorption. Forty-one volatile components were found, and 19 aromatic components were identified using GC-MS and GC-olfactometry. This is the first study to describe 4,7-dimethylbenzofuran in peony seed oil with a unique aroma of grass, light bitter, and fragrance. The stability of alcohol and terpenoids decreased as accelerated oxidation progresses. This study provides the theoretical basis for the sensory attributes, and shelf-life of peony seeds oil products for industry production and marketing.
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Affiliation(s)
- Yu Zhang
- School of Food Science, Southwest University, Beibei, Chongqing, P. R. China.,National Teaching Demonstration Center of Food Science and Engineering of Southwest University, Southwest University, Beibei, Chongqing, P. R. China
| | - Jingwen Luo
- School of Food Science, Southwest University, Beibei, Chongqing, P. R. China
| | - Fankun Zeng
- School of Food Science, Southwest University, Beibei, Chongqing, P. R. China
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35
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Mota MFS, Waktola HD, Nolvachai Y, Marriott PJ. Gas chromatography ‒ mass spectrometry for characterisation, assessment of quality and authentication of seed and vegetable oils. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2021.116238] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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36
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Liu YJ, Gong X, Jing W, Lin LJ, Zhou W, He JN, Li JH. Fast discrimination of avocado oil for different extracted methods using headspace-gas chromatography-ion mobility spectroscopy with PCA based on volatile organic compounds. OPEN CHEM 2021. [DOI: 10.1515/chem-2020-0125] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
To establish a method for fast discrimination of avocado oil for different extracted methods, the headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) combined with principal component analysis (PCA) was used to analyze non-target volatile organic compounds (VOCs). The results showed that 40 VOCs were identified, and the VOCs of the extraction method had a significant difference and had been well distinguished in PCA. The species and content of avocado oil obtained by squeeze method were more than the aqueous methods and supercritical carbon dioxide extraction methods (SC CO2). In addition, the different avocado oil had their characteristic compounds: the 2-acetylthiazole and ethyl propionate were the unique compounds in the avocado oil obtained by SC CO2. A rapid method for the determination of avocado oil obtained by different extraction methods based on HS-GC-IMS had been established, and the method was fast and simple and had a good application prospect in the prediction of avocado oil processing methods.
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Affiliation(s)
- Yi-Jun Liu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences , Zhanjiang 524001 , China
- Hainan Key Laboratory of Storage & processing of fruits and vegetables , Zhanjiang 524001 , China
- School of Light Industry and Engineering, South China University of Technology , Guangzhou 510641 , China
| | - Xiao Gong
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences , Zhanjiang 524001 , China
- Hainan Key Laboratory of Storage & processing of fruits and vegetables , Zhanjiang 524001 , China
| | - Wei Jing
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences , Zhanjiang 524001 , China
- Hainan Key Laboratory of Storage & processing of fruits and vegetables , Zhanjiang 524001 , China
| | - Li-Jing Lin
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences , Zhanjiang 524001 , China
- Hainan Key Laboratory of Storage & processing of fruits and vegetables , Zhanjiang 524001 , China
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences , Zhanjiang 524001 , China
- Hainan Key Laboratory of Storage & processing of fruits and vegetables , Zhanjiang 524001 , China
| | - Jin-Na He
- Shandong Hanon Instruments Co., Ltd. , Dezhou 251500 , China
| | - Ji-Hua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences , Zhanjiang 524001 , China
- Hainan Key Laboratory of Storage & processing of fruits and vegetables , Zhanjiang 524001 , China
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37
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Quality characteristics of Koroneiki olive oil from Zakynthos island (Greece) and differentiation depending on the altitude level. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03705-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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38
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Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life. Antioxidants (Basel) 2021; 10:antiox10030368. [PMID: 33671068 PMCID: PMC7997466 DOI: 10.3390/antiox10030368] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/20/2021] [Accepted: 02/22/2021] [Indexed: 11/17/2022] Open
Abstract
Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO's unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.
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Giuffrè AM. n-Alkanes and n-Alkenes in Virgin Olive Oil from Calabria (South Italy): The Effects of Cultivar and Harvest Date. Foods 2021; 10:290. [PMID: 33535538 PMCID: PMC7912712 DOI: 10.3390/foods10020290] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/25/2021] [Accepted: 01/28/2021] [Indexed: 11/28/2022] Open
Abstract
n-Alkanes and n-alkenes are components of the unsaponifiable fraction of an olive oil. These were analysed by GC on-column analysis and are here proposed as an additional tool to certify the origin, authenticity, traceability and chemical quality of olive oil produced in the Reggio Calabria province (South Italy). Nine cultivars were studied: Cassanese, Coratina, Itrana, Leccino, Nociara, Ottobratica, Pendolino, Picholine and Sinopolese grown in the region of Calabria (South Italy). n-Alkanes in the range from 21 to 35 chain carbon atoms and alkenes in the range from 23:1 to 25:1 chain carbon atoms were found with the following elution order: heneicosane (C21), docosane (C22), tricosene (C23:1), tricosane (C23), tetracosene (C24:1), tetracosane (C24), pentacosene (C25:1), pentacosane (C25), hexacosane (C26), eptacosane (C27), octacosane (C28), nonacosane (C29), triacontane (C30), entriacontane (C31), dotriacontane (C32), tritriacontane (C33), tetratriacontane (C34), pentatriacontane (C35). The oil of all cultivars showed a decreasing trend in total n-alkane and n-alkene content, with the oil of Sinopolese showing the highest content, varying from 328.50 to 214.00 mg/kg. Odd-chain alkanes predominated over even-chain n-alkanes, and tricosane, tetracosane and pentacosane were the most represented alkanes. Cultivar and harvest date significantly influenced the n-alkane and n-alkene content. These findings can be useful to distinguish different olive cultivars and to decide the fruit harvest date for the oil of the Reggio Calabria province (South Italy). A daily quantity of 30 g of olive oil of the Sinoplese cv (the one with the highest n-alkane and n-alkene content) was found to be in accordance with the suggestions of the European Agency for the evaluation of medicinal products Committee for veterinary medicinal products and biogenic hydrocarbons intake for the human diet.
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Affiliation(s)
- Angelo Maria Giuffrè
- Dipartimento di Agricoltura, Università degli Studi Mediterranea di Reggio Calabria, Contrada Melissari, 89124 Reggio Calabria, Italy
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40
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Muangrat R, Chalermchart Y, Pannasai S, Osiriphun S. Effect of Roasting and Vacuum Microwave Treatments on Physicochemical and Antioxidant Properties of Oil Extracted from Black Sesame Seeds. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2020. [DOI: 10.12944/crnfsj.8.3.12] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Unroasted, roasted (at roasting temperatures of 100, 150 and 200 C and roasting times of 10, 20 and 30 min) and vacuum microwaved (at microwave watt powers of 800, 1440, 2400 and 3600 watts/kg black sesame seeds, for heating times of 10, 20 and 30 min) black sesame seeds were processed to extract oil using a single screw press at a constant pressing temperature of 50 C. The results revealed that different heat pre-treatments significantly affected yield and physiochemical and antioxidant properties of extracted oils. The extracted oil samples exhibited significantly different levels of total phenolic compounds, sesamin, sesamolin, and DPPH• and ABTS•+ scavenging activity. Additionally, it was found that these values of roasted and vacuum microwaved black sesame seed oils were significantly higher than those of unroasted oil. Sesamin, sesamolin, total content of phenolic compounds, and DPPH• and ABTS•+ scavenging activity of extracted black sesame oils increased when the roasting temperature and watt power increased. Black sesame oil obtained from unroasted, roasted and vacuum microwaved dried black sesame seeds contained linoleic and oleic acids as major fatty acids. Black sesame oil extracted from roasting and vacuum microwave treatments for 10 min at higher roasting temperature and microwave watt power had higher total phenolic content leading to a reduction of peroxide value and elevated stability of soybean oil when it was added during storage time at temperature of 65 °C.
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Affiliation(s)
- Rattana Muangrat
- Division of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand and Food Drying Technology Research Unit, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand
| | - Yongyut Chalermchart
- Division of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand and Food Drying Technology Research Unit, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand
| | - Supachet Pannasai
- Division of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand and Food Drying Technology Research Unit, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand
| | - Sukhuntha Osiriphun
- Division of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100 Thailand
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Suzuki D, Sato Y, Kamasaka H, Kuriki T, Tamura H. Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil. NPJ Sci Food 2020; 4:18. [PMID: 33298963 PMCID: PMC7642429 DOI: 10.1038/s41538-020-00079-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Accepted: 09/18/2020] [Indexed: 01/18/2023] Open
Abstract
Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile compounds from extra virgin coconut oil (EVCO) by means of oiling-out assisted liquid-liquid extraction (OA-LLE). Consequently, 44 aroma compounds were isolated and identified from only 5 g of EVCO. Various aroma compounds were detected in addition to δ-lactones. The ratio of the natural abundance of the enantiomers of δ-lactones in EVCO was also revealed. Compared with the conventional methods of solvent assisted flavor evaporation (SAFE) and head-space solid-phase micro extraction (HS-SPME), OA-LLE was able to isolate a wide range and large number of volatile compounds from EVCO without leaving oil residues. Therefore, isolating aroma compounds from edible oil based on the oiling-out effect should provide an innovative extraction method.
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Affiliation(s)
- Daisuke Suzuki
- Institute of Health Sciences, Ezaki Glico Co., Ltd., 4-6-5 Utajima, Nishiyodogawa-ku, Osaka, 555-8502, Japan. .,The United Graduate School of Agricultural Sciences, Ehime University, 3-5-7 Tarumi, Matsuyama-shi, Ehime, 790-8566, Japan.
| | - Yuko Sato
- Institute of Health Sciences, Ezaki Glico Co., Ltd., 4-6-5 Utajima, Nishiyodogawa-ku, Osaka, 555-8502, Japan
| | - Hiroshi Kamasaka
- Institute of Health Sciences, Ezaki Glico Co., Ltd., 4-6-5 Utajima, Nishiyodogawa-ku, Osaka, 555-8502, Japan
| | - Takashi Kuriki
- Institute of Health Sciences, Ezaki Glico Co., Ltd., 4-6-5 Utajima, Nishiyodogawa-ku, Osaka, 555-8502, Japan
| | - Hirotoshi Tamura
- The United Graduate School of Agricultural Sciences, Ehime University, 3-5-7 Tarumi, Matsuyama-shi, Ehime, 790-8566, Japan.,The Graduate School of Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, Kagawa, 761-0795, Japan
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Cheseto X, Baleba SB, Tanga CM, Kelemu S, Torto B. Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects. Foods 2020; 9:E800. [PMID: 32570724 PMCID: PMC7353482 DOI: 10.3390/foods9060800] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/10/2020] [Accepted: 06/13/2020] [Indexed: 12/31/2022] Open
Abstract
Globally, there is growing interest to integrate insect-derived ingredients into food products. Knowledge of consumer perception to these food products is growing rapidly in the literature, but similar knowledge on the use of oils from African edible insects remains to be established. In this study, we (1) compared the chemistry of the oils from two commonly consumed grasshoppers, the desert locust Schistocerca gregaria and the African bush-cricket Ruspolia differens with those of olive and sesame oils; (2) compared the proximate composition of a baked product (cookie) prepared from the oils; (3) identified the potential volatiles and fatty acids contributing to the aroma and taste; and (4) examined acceptance and willingness to pay (WTP) for the baked product among consumers with no previous experience of entomophagy. Our results showed that the insect oils were compositionally richer in omega-3 fatty acids, flavonoids, and vitamin E than the plant oils. Proximate analysis and volatile chemistry revealed that differences in aroma and taste of the cookies were associated with their sources of oils. Consumers' acceptance was high for cookies prepared with R. differens (95%) and sesame (89%) oils compared to those with olive and S. gregaria oils. Notably, cookies prepared with insect oils had more than 50% dislike in aroma and taste. Consumers' willingness to pay for cookies prepared with insect oils was 6-8 times higher than for cookies containing olive oil, but 3-4 times lower than cookies containing sesame oil. Our findings show that integrating edible insect oils into cookies, entices people to ''take the first step" in entomophagy by decreasing insect-based food products neophobia, thereby, contributing to consumers' acceptance of the baked products. However, future research should explore the use of refined or flavored insect oils for bakery products to reduce off-flavors that might have been perceived in the formulated food products.
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Affiliation(s)
| | | | | | | | - Baldwyn Torto
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (X.C.); (S.B.S.B.); (C.M.T.); (S.K.)
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