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Zhou L, Zhang T, Zheng M, Wang S, Li B, Hu Z, Nie Q, He D, Hu C, Zheng J, Lei F, Zhang Q. Physicochemical properties and flavor substances analyses of refined beef tallow with dry fractionation treatment. Food Chem 2024; 460:140736. [PMID: 39142201 DOI: 10.1016/j.foodchem.2024.140736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 07/17/2024] [Accepted: 07/30/2024] [Indexed: 08/16/2024]
Abstract
Dry fractionation represents a significant technique for separation of diverse fractions from beef tallow. The objective of this study was to undertake a systematic investigation of alterations in physicochemical properties, crystallization behavior, thermal properties, and flavor compounds that occur during the beef tallow dry fractionation process. The solid component yielded at 40, 30, and 15 °C were 44.88%, 33.72%, and 13.04% respectively, with an 8.36% liquid content at 15 °C, which was consistent with the characteristics of saturated fatty acids content. The β - β' transformation in the dry fractionation process was clearly revealed by X-ray diffraction. Differential scanning calorimetry curves exhibited alterations in exothermic and endothermic peak, as well as enthalpy. Electronic nose identified short-chain compounds, aldehydes, ketones, and nitrogen-containing substances as flavor compounds. Volatile compounds were quantified using HS-SPME-GC-MS. Overall, dry fractionation produces beef tallow fractionated compounds with diverse physicochemical properties and aromatic-active substances, thereby expanding its potential utilization.
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Affiliation(s)
- Li Zhou
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Tianyu Zhang
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Meiyu Zheng
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Shu Wang
- Wuhan Institute for Food and Cosmetic Control, Wuhan, 430012, China
| | - Bin Li
- School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Zhigang Hu
- School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Qiangsheng Nie
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Dongping He
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Wuhan Institute for Food and Cosmetic Control, Wuhan, 430012, China
| | - Chuanrong Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Jingcheng Zheng
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Fenfen Lei
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Wuhan Institute for Food and Cosmetic Control, Wuhan, 430012, China.
| | - Qinfeng Zhang
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Hubei Key Laboratory of Resources and Eco-Environment Geology, Hubei Geological Research Laboratory, Hubei Geological Bureau, Wuhan, 430034, China.
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Alotaibi RF, AlTilasi HH, Al-Mutairi AM, Alharbi HS. Chromatographic and spectroscopic methods for the detection of cocoa butter in cocoa and its derivatives: A review. Heliyon 2024; 10:e31467. [PMID: 38882372 PMCID: PMC11176802 DOI: 10.1016/j.heliyon.2024.e31467] [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: 01/28/2024] [Revised: 05/15/2024] [Accepted: 05/16/2024] [Indexed: 06/18/2024] Open
Abstract
Currently, there is fierce competition in the cocoa industry to develop products that possess distinctive sensory characteristics and flavours. This is because cocoa and its derivatives provide numerous health and functional advantages, which is essential to their economics. The fatty acid and triglyceride composition of cocoa determines its quality. This review emphasises the necessity of developing precise, adaptable analytical techniques to identify and quantify cocoa butter in cocoa and its derived products, from cocoa beans to chocolate bars. Key chromatographic and spectroscopic techniques play crucial roles in understanding the fundamental principles underlying the production of cocoa with desirable flavours. This significantly impacts the sustainability, traceability, and authenticity of cocoa products while also supporting the battle against adulteration.
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Affiliation(s)
- Razan F Alotaibi
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Hissah H AlTilasi
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Adibah M Al-Mutairi
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Hibah S Alharbi
- Saudi Food and Drug Authority, Riyadh, 0112038222, Kingdom of Saudi Arabia
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Gao Z, Zhu Y, Jin J, Jin Q, Wang X. Chemical-Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities. Foods 2023; 12:3933. [PMID: 37959052 PMCID: PMC10648229 DOI: 10.3390/foods12213933] [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: 09/17/2023] [Revised: 10/24/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
Red palm oil (RPO), which is rich in micronutrients, especially carotenoids, is different from its deodorized counterpart, palm oil. It is considered as one of the most promising food ingredients, owing to its unique compositions and nutritional values, while its usage could be further developed by improving its thermal behaviors. In this article, two typical commercial RPOs, HRPO (H. red palm oil) and NRPO (N. red palm oil), were evaluated by analyzing their fatty acids, triacylglycerols, micronutrients, oxidative stability index (OSI), and solid fat contents (SFCs). Micronutrients, mainly carotenes, tocopherols, polyphenols, and squalene, significantly increased the oxidative stability indices (OSIs) of the RPOs (from 10.02 to 12.06 h), while the OSIs of their micronutrient-free counterparts were only 1.12 to 1.82 h. HRPO exhibited a lower SFC than those of NRPO. RPOs softened at around 10 °C and completely melted near 20 °C. Although the softening problem may limit the usages of RPOs, that problem could be solved by incorporating RPOs with mango kernel fat (MKF). The binary blends containing 40% RPOs and 60% MKF exhibited desirable compatibilities, making that blend suitable for the manufacture of aerated emulsions with improved whipping performance and foam stabilities. The results provide a new application of RPOs and MKF in the manufacture of aerated emulsions with improved nutritional values and desired whipping capabilities.
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Affiliation(s)
| | | | - Jun Jin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Z.G.); (Y.Z.); (Q.J.); (X.W.)
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Abedini A, Dakhili S, Bazzaz S, Kamaladdin Moghaddam S, Mahmoudzadeh M, Andishmand H. Fortification of chocolates with high-value-added plant-based substances: Recent trends, current challenges, and future prospects. Food Sci Nutr 2023; 11:3686-3705. [PMID: 37457143 PMCID: PMC10345668 DOI: 10.1002/fsn3.3387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 04/07/2023] [Accepted: 04/11/2023] [Indexed: 07/18/2023] Open
Abstract
High consumption of delicious foods, such as chocolates, is considered excellent snacks, capable of converting from health-threatening to great functional foods. The fortification of chocolates with high-value-added plant-based substances might improve their healthful effects, nutritional properties, and shelf life. Chocolate could be an effective carrier for plant-based substances delivery, and it could be an effective vehicle to treat and reduce the indications of disease, such as obesity, overweight, hypertension, stress, cardiovascular failure, congestive heart failure, and diabetes. Referring to the recent studies in chocolate fortification with high-value-added plant-based substances, it seems that the recent trends are toward its therapeutic effects against noncommunicable diseases. Despite the undeniable functional effects of fortified chocolates, there are some challenges in the fortification way of chocolates. In other words, their functional characteristics, such as rheological and sensory attributes, may undesirably change. It seems that encapsulation techniques, such as spray drying, antisolvent precipitation, nanoemulsification, and liposomal encapsulation, could almost overcome these challenges. Thus, several studies focused on designing and fabricating nanoscale delivery systems with the aim of chocolate fortification, which is discussed.
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Affiliation(s)
- Amirhossein Abedini
- Department of Environmental Health Engineering, Food Safety Division, School of Public HealthTehran University of Medical SciencesTehranIran
- Students' Scientific Research Center (SSRC)Tehran University of Medical SciencesTehranIran
| | - Samira Dakhili
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Sara Bazzaz
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Saba Kamaladdin Moghaddam
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Maryam Mahmoudzadeh
- Department of Food Science and Technology, Faculty of Nutrition and Food ScienceTabriz University of Medical SciencesTabrizIran
- Drug Applied Research CenterTabriz University of Medical SciencesTabrizIran
| | - Hashem Andishmand
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
- Research Center for Pharmaceutical Nanotechnology, Biomedicine InstituteTabriz University of Medical SciencesTabrizIran
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Koh WY, Lim XX, Teoh ESW, Kobun R, Rasti B. The Effects of Gamma-Aminobuytric Acid (GABA) Enrichment on Nutritional, Physical, Shelf-Life, and Sensorial Properties of Dark Chocolate. Foods 2023; 12:213. [PMID: 36613430 PMCID: PMC9818575 DOI: 10.3390/foods12010213] [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: 11/09/2022] [Revised: 12/28/2022] [Accepted: 12/29/2022] [Indexed: 01/05/2023] Open
Abstract
Hypertension is the leading cause of cardiovascular disease and premature death worldwide. Gamma-aminobutyric acid (GABA) has potential in regulating hypertension. Cocoa beans are rich in GABA, but GABA is being destroyed during roasting of cocoa beans and chocolate production. This study aimed to develop GABA-enriched dark chocolate by partially replacing sugar syrup with pure GABA powder at concentrations of 0.05 (F1), 0.10 (F2), and 0.15% (F3). The chocolate samples were incorporated with GABA after the heating and melting process of cocoa butter to maintain the viability and functionality of the GABA in the final product. The effects of GABA enrichment on the quality of chocolate in terms of nutritional, physical, shelf-life, and sensorial properties were studied. The inclusion of 0.15% GABA significantly increased the GABA content and angiotensin-converting-enzyme (ACE) inhibitory effect of chocolate. The nutritional compositions of the control and GABA-enriched chocolates were almost similar. The addition of GABA significantly increased the hardness but did not affect the apparent viscosity and melting properties of chocolate. Accelerated shelf-life test results showed that all the chocolates stored at 20 and 30 °C were microbiologically safe for consumption for at least 21 days. Among the GABA-enriched chocolates, panellists preferred F2 the most followed by F3 and F1, owing to the glossiness and sweetness of F2. F3 with the highest GABA content (21.09 mg/100 g) and ACE inhibitory effect (79.54%) was identified as the best GABA-enriched dark chocolate.
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Affiliation(s)
- Wee Yin Koh
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Xiao Xian Lim
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Pulau Pinang, Malaysia
| | - Eva Sheue Wen Teoh
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Rovina Kobun
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Babak Rasti
- Australasian Nanoscience and Nanotechnology Initiative, 8054 Monash University LPO, Clayton, VIC 3168, Australia
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Saha BK, Nath NK, Thakuria R. Polymorphs with Remarkably Distinct Physical and/or Chemical Properties. CHEM REC 2023; 23:e202200173. [PMID: 36166697 DOI: 10.1002/tcr.202200173] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 08/30/2022] [Indexed: 01/21/2023]
Abstract
Polymorphism in crystals is known since 1822 and the credit goes to Mitscherlich who realized the existence of different crystal structures of the same compound while working with some arsenate and phosphate salts. Later on, this phenomenon was observed also in organic crystals. With the advent of different technologies, especially the easy availability of single crystal XRD instruments, polymorphism in crystals has become a common phenomenon. Almost 37 % of compounds (single component) are polymorphic to date. As the energies of the different polymorphic forms are very close to each other, small changes in crystallization conditions might lead to different polymorphic structures. As a result, sometimes it is difficult to control polymorphism. For this reason, it is considered to be a nuisance to crystal engineering. It has been realized that the property of a material depends not only on the molecular structure but also on its crystal structure. Therefore, it is not only of interest to academia but also has widespread applications in the materials science as well as pharmaceutical industries. In this review, we have discussed polymorphism which causes significant changes in materials properties in different fields of solid-state science, such as electrical, magnetic, SHG, thermal expansion, mechanical, luminescence, color, and pharmaceutical. Therefore, this review will interest researchers from supramolecular chemistry, materials science as well as medicinal chemistry.
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Affiliation(s)
- Binoy K Saha
- Department of Chemistry, Pondicherry University, Puducherry, 605014, India
| | - Naba K Nath
- Department of Chemistry, National Institute of Technology Meghalaya, Shillong, Meghalaya 793003, India
| | - Ranjit Thakuria
- Department of Chemistry, Gauhati University, Guwahati, 781014, India
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Formation of dark chocolate fats with improved heat stability and desirable miscibility by blending cocoa butter with mango kernel fat stearin and hard palm-mid fraction. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113066] [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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8
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Jin J, Jin Q, Akoh CC, Wang X. StOSt-rich fats in the manufacture of heat-stable chocolates and their potential impacts on fat bloom behaviors. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Alvarez MD, Cofrades S, Espert M, Sanz T, Salvador A. Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel. Gels 2021; 7:220. [PMID: 34842693 PMCID: PMC8628694 DOI: 10.3390/gels7040220] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/27/2021] [Accepted: 11/16/2021] [Indexed: 01/08/2023] Open
Abstract
The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborated by substituting CB with an oleogel (OG) formulated with hydroxypropyl methylcellulose (HPMC) as an entrapper of sunflower oil by using the foam-templated approach. Four different CB/OG blends were prepared and characterized as potential CB substitutes (100/0 control), at replacement levels of 30%, 50%, 70% and 100% (70/30, 50/50, 30/70 and 0/100 blends), and subsequently, CB/OG-based chocolates (CB/OG-Ch) were formulated (100/0-Ch, 70/30-Ch, 50/50-Ch, 30/70-Ch and 0/100-Ch). Both the CB/OG blends and the CB/OG-Ch counterparts were characterized by dynamic and stationary rheology, hardness, thermal parameters, microstructure, and oil-binding capacity; in addition, the lipid profile of the chocolates was analyzed, and a sensory analysis was performed. Increasing the OG proportion in the CB/OG blend weakens the rigidity and strength of the fat-crystal network conferred by the CB, and decreases both its viscoelasticity and thermal parameters, but the differences between all the different properties and parameters of the CB/OG-Ch samples diminished in presence of the other ingredients used in the chocolate formulation. Sensory analysis evidenced that it is possible to replace up to 70% of CB with the OG, although from a technological point of view a replacement level of 50% would seem more appropriate. As compared to 100/0-Ch, 50/50-Ch and 30/70-Ch involve saturated fat reductions of 55% and 37%, respectively.
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Affiliation(s)
- María Dolores Alvarez
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), 28040 Madrid, Spain;
| | - Susana Cofrades
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), 28040 Madrid, Spain;
| | - María Espert
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain; (M.E.); (T.S.); (A.S.)
| | - Teresa Sanz
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain; (M.E.); (T.S.); (A.S.)
| | - Ana Salvador
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain; (M.E.); (T.S.); (A.S.)
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