摘要：
Degumming, a critical process in the edible oil industry, is essential for removing phospholipids. Traditional methods such as water-degumming and acid-degumming have limitations in this regard. This study aimed to assess the efficacy of different degumming techniques, including acid, single and multi-enzyme methods, on rice bran oil (RBO). The investigation also focused on the impact of these techniques on the physicochemical characteristics and preservation of micronutrients in RBO during the degumming process. The primary phospholipids identified were phosphatidylethanolamine (29.51 %), phosphatidylcholine (37.00 %), and phosphatidylinositol (24.49 %). Acid degumming removed 84.23 % of phospholipids, while a significantly higher removal rate of 98.7 % was achieved with the combination of phospholipase A1 & phospholipase C. The degumming process effectively inhibited oxidation in RBO, leading to a substantial increase in the oxidation induction time from 5.7 to 10.0 hours. Furthermore, multi-enzyme degumming showed slightly greater radical-scavenging activity compared to single enzyme degumming in RBO. However, the levels of micronutrients such as phenols, sterols, tocopherols, squalene, and oryzanol were reduced by 6.27–22.17 %. This study provides a comprehensive analysis of the effects of different degumming processes on the physicochemical properties, fatty acid profiles, antioxidant capacities, and preservation of micronutrients in RBO.
Degumming, a critical process in the edible oil industry, is essential for removing phospholipids. Traditional methods such as water-degumming and acid-degumming have limitations in this regard. This study aimed to assess the efficacy of different degumming techniques, including acid, single and multi-enzyme methods, on rice bran oil (RBO). The investigation also focused on the impact of these techniques on the physicochemical characteristics and preservation of micronutrients in RBO during the degumming process. The primary phospholipids identified were phosphatidylethanolamine (29.51 %), phosphatidylcholine (37.00 %), and phosphatidylinositol (24.49 %). Acid degumming removed 84.23 % of phospholipids, while a significantly higher removal rate of 98.7 % was achieved with the combination of phospholipase A1 & phospholipase C. The degumming process effectively inhibited oxidation in RBO, leading to a substantial increase in the oxidation induction time from 5.7 to 10.0 hours. Furthermore, multi-enzyme degumming showed slightly greater radical-scavenging activity compared to single enzyme degumming in RBO. However, the levels of micronutrients such as phenols, sterols, tocopherols, squalene, and oryzanol were reduced by 6.27–22.17 %. This study provides a comprehensive analysis of the effects of different degumming processes on the physicochemical properties, fatty acid profiles, antioxidant capacities, and preservation of micronutrients in RBO.
摘要：
Coconut oil, a natural oil widely utilized in the food, cosmetics, and pharmaceutical sectors, is significantly influenced by varieties and processing techniques. This study compared cold-pressed and hot-pressed extraction methods for coconut oil from four coconut varieties, evaluating their physicochemical properties, fatty acid composition, and antioxidant capacity. The results revealed that cold-pressed coconut oil exhibited superior control over parameters such as acid value, peroxide value, polycyclic aromatic hydrocarbons (PAHs), and 3-monochloropropane-1,2-diol (3-MCPD) esters, along with enhanced antioxidant capacity. Lauric acid, the predominant fatty acid in coconut oil, ranged from 47.68% to 50.08% in these oils. A significant negative correlation was observed between lauric acid and peroxide value/MCPD/PAHs, while a positive association existed between phenolic compounds and antioxidant capacity. Principal component analysis identified cold-pressed coconut oil from the W4 coconut variety as exhibiting the highest quality, characterized by lower acid value, MCPD and PAHs levels, higher lauric acid content, and potent antioxidant capacity. This study highlights the advantages of cold-pressed coconut oil, particularly from the W4 coconut variety, for superior quality across various parameters, offering valuable insights for the production and processing of coconut oil. These findings contribute to the advancement and application of high-quality coconut oil products in the industry.
Coconut oil, a natural oil widely utilized in the food, cosmetics, and pharmaceutical sectors, is significantly influenced by varieties and processing techniques. This study compared cold-pressed and hot-pressed extraction methods for coconut oil from four coconut varieties, evaluating their physicochemical properties, fatty acid composition, and antioxidant capacity. The results revealed that cold-pressed coconut oil exhibited superior control over parameters such as acid value, peroxide value, polycyclic aromatic hydrocarbons (PAHs), and 3-monochloropropane-1,2-diol (3-MCPD) esters, along with enhanced antioxidant capacity. Lauric acid, the predominant fatty acid in coconut oil, ranged from 47.68% to 50.08% in these oils. A significant negative correlation was observed between lauric acid and peroxide value/MCPD/PAHs, while a positive association existed between phenolic compounds and antioxidant capacity. Principal component analysis identified cold-pressed coconut oil from the W4 coconut variety as exhibiting the highest quality, characterized by lower acid value, MCPD and PAHs levels, higher lauric acid content, and potent antioxidant capacity. This study highlights the advantages of cold-pressed coconut oil, particularly from the W4 coconut variety, for superior quality across various parameters, offering valuable insights for the production and processing of coconut oil. These findings contribute to the advancement and application of high-quality coconut oil products in the industry.
摘要：
Beef tallow, prized for its unique aroma, is subjected to essential refining procedures to generate high-quality tallow by eliminating impurities and preserving the flavor profile. An innovative refining technique for beef tallow was introduced in this study, with a focus on flavor preservation through the utilization of enzymatic degumming, alkali deacidification, and adsorbent bleaching technologies. These methods led to reductions in phospholipid levels (< 45 mg/kg), free fatty acids (93.0 %), and pigments (up to 85.6 %). Alterations in fatty acid profiles were observed, accompanied by a significant 41.1 % reduction in tocopherol antioxidants, resulting in a decreased oxidation induction time of 2.58 h during beef tallow refining. Following refinement, cholesterol content decreased by 34.2 % to 30.4 mg/100 g. Minimal alterations in the flavor profile of beef tallow were identified through further assessment using electronic nose and HS-SPME-GC–MS methodologies, offering valuable insights into beef tallow refining techniques and its distinctive flavor characteristics.
Beef tallow, prized for its unique aroma, is subjected to essential refining procedures to generate high-quality tallow by eliminating impurities and preserving the flavor profile. An innovative refining technique for beef tallow was introduced in this study, with a focus on flavor preservation through the utilization of enzymatic degumming, alkali deacidification, and adsorbent bleaching technologies. These methods led to reductions in phospholipid levels (< 45 mg/kg), free fatty acids (93.0 %), and pigments (up to 85.6 %). Alterations in fatty acid profiles were observed, accompanied by a significant 41.1 % reduction in tocopherol antioxidants, resulting in a decreased oxidation induction time of 2.58 h during beef tallow refining. Following refinement, cholesterol content decreased by 34.2 % to 30.4 mg/100 g. Minimal alterations in the flavor profile of beef tallow were identified through further assessment using electronic nose and HS-SPME-GC–MS methodologies, offering valuable insights into beef tallow refining techniques and its distinctive flavor characteristics.
通讯机构：
[Yin, JJ ] W;Wuhan Polytech Univ, 68 Xuefu South Rd,Changqing Garden, Wuhan 430023, Peoples R China.
关键词：
Frying;a widely employed cooking method in both household kitchens and the food service industry;has long been a favorite among consumers worldwide. Fried foods;deeply cherished for their unique texture and flavor;are not only a staple in Chinese cuisine but also contribute significantly to the global food market. According to statistics;the annual output value of fried food in China exceeded 250 billion yuan in 2016. With the continuous improvement of living standards;consumers have been increasingly demanding higher quality and safety in fried food products. Particularly;the safety of fried foods has emerged as a major concern for both consumers and the food industry (Grootveld;Percival;Leenders;& Wilson;2020). During the high-temperature frying process;culinary oils undergo complex chemical transformations;including polymerization;oxidation;and hydrolysis. These processes lead to the formation of a variety of degradation products;collectively referred to as total polar compounds (TPC). The TPC value is a widely recognized indicator for assessing the degradation of frying oils. However;it is important to note that the same percentage of TPC can correspond to significant differences in the types of compounds produced. Among these;aldehydes;which are formed in large quantities before the oil reaches its waste standard;pose a significant health risk (Liu et al.;Ma et al.;2020). Toxic lipid oxidation products (LOPs) are generated when oils and fats containing unsaturated fatty acids undergo processes like oxidation and molecular degradation during high-temperature frying. The primary LOPs include conjugated hydroperoxydienes produced by the peroxidation of polyunsaturated fatty acids (PUFAs) and hydroperoxymonoenes produced through the peroxidation of monounsaturated fatty acids (MUFAs) (Grootveld;2022). At elevated frying temperatures (approximately 180 °C);these compounds can degrade into various low molecular weight secondary LOPs;with aldehydes being the most prominent. Additionally;PUFAs produce a wider array of aldehydic LOPs;such as alkanals;alkadienals;and trans-alkenals. In contrast;MUFAs primarily yield n-alkanals and trans-alkenals through peroxidation (Grootveld;Ma;Liu;& Liu;2019). Upon consumption of fried foods;these aldehydes;along with the fried oil itself;can easily infiltrate and potentially pose hazards to human health (Grootveld;2022). Extensive research has shown that the fatty acid composition of the oil plays a crucial role in the generation of aldehydes during frying;even when other factors like utensils;temperature;and duration are standardized (Grootveld;Grootveld et al.;2021). Oils high in polyunsaturated fatty acids (PUFAs);particularly those rich in n-3 and n-6 PUFAs;tend to produce higher levels of aldehydes compared to monounsaturated fatty acid (MUFAs)-rich oils (Grootveld;2022). Bibliometrics plays a crucial role in summarizing and analyzing published papers in a specific field;as well as predicting future trends in development. This emerging field empowers scientists to visually examine trends in a particular area and establish networks of connections among publications (such as topics;authors;keywords;references). CiteSpace and VOSviewer are two widely used software tools that can illustrate the structure;trends;and dissemination of scientific knowledge. These multidimensional;time-sensitive;and dynamic tools for visualizing citations are particularly dedicated to uncovering implicit knowledge in scientific literature;which evolves alongside scientific metric data and information visualization. Nonetheless;bibliometrics does have limitations. For instance;it is restricted by the availability of literature data and may not encompass all pertinent research. Furthermore;bibliometrics cannot offer a thorough comprehension of the literature's content;and the significance of research content still necessitates manual scrutiny (Bukar et al.;Chen;Gutierrez-Salcedo;Angeles Martinez;Moral-Munoz;Herrera-Viedma;& Cobo;2018). This paper summarizes the literature related to aldehydes in the frying process through bibliometrics;focusing on the main aldehydes generated during frying. It provides a comprehensive review of toxicity;analysis methods;and mitigation strategies;aiming to ensure the safety of fried foods.
摘要：
During high-temperature frying, heated culinary oils undergo thermooxidative degradation of unsaturated fatty acids, resulting in the generation of harmful aldehydic lipid oxidation products. The presence of toxic aldehydes in food is a significant concern for consumers as well as industries in terms of food safety. Based on this, we conducted a search in the WoS database using “frying” and “aldehydes” as topic, combined bibliometric methods to analyze the published relevant literature, summarize the current research progress, and evaluate future development trends. This review focuses on the latest advancements in understanding aldehydes formation, harmful effects, analysis techniques, occurrence in food, and reduction approaches. Acrolein, 2,4-decadienal and 4-hydroxy-2-nonenal (HNE) are primarily formed through linoleic acid oxidation, while linolenic acid contributes to the production of 4-hydroxy-2-hexenal (HHE). Commonly used methods for determining aldehydes include HPLC and GC-MS. However, to meet the demand for rapid and convenient analysis, techniques such as FTIR, NMR, and electrochemical methods have gained advantages. These methods offer the potential for further optimization of experimental conditions to develop precise quantitative methods suitable for “in-situ” determination. To reduce the production of aldehydes, the application of antioxidants has been considered as an effective method and future research should focus on identifying effectively antioxidant, particularly natural antioxidants, to reduce aldehyde formation during food processing. These efforts will contribute to the production of safer and higher-quality food products.
During high-temperature frying, heated culinary oils undergo thermooxidative degradation of unsaturated fatty acids, resulting in the generation of harmful aldehydic lipid oxidation products. The presence of toxic aldehydes in food is a significant concern for consumers as well as industries in terms of food safety. Based on this, we conducted a search in the WoS database using “frying” and “aldehydes” as topic, combined bibliometric methods to analyze the published relevant literature, summarize the current research progress, and evaluate future development trends. This review focuses on the latest advancements in understanding aldehydes formation, harmful effects, analysis techniques, occurrence in food, and reduction approaches. Acrolein, 2,4-decadienal and 4-hydroxy-2-nonenal (HNE) are primarily formed through linoleic acid oxidation, while linolenic acid contributes to the production of 4-hydroxy-2-hexenal (HHE). Commonly used methods for determining aldehydes include HPLC and GC-MS. However, to meet the demand for rapid and convenient analysis, techniques such as FTIR, NMR, and electrochemical methods have gained advantages. These methods offer the potential for further optimization of experimental conditions to develop precise quantitative methods suitable for “in-situ” determination. To reduce the production of aldehydes, the application of antioxidants has been considered as an effective method and future research should focus on identifying effectively antioxidant, particularly natural antioxidants, to reduce aldehyde formation during food processing. These efforts will contribute to the production of safer and higher-quality food products.
摘要：
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.
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.
摘要：
Enzymatically prepared aromatic oils commonly have high purity and aroma quality. However, amino acid type and content vary greatly according to the type of oil, which impacts overall aroma and quality. In this study, the effects of lysine (Lys), arginine (Arg), proline (Pro), and glutamic (Glu) acid on physicochemical indices, nutrients, hazardous substances, fatty acid composition, and flavor during fragrant rapeseed oil (FRO) enzymatic preparation were investigated using the Maillard reaction (MR). In the lysine-treated group, the unsaturated fatty acids (93.16 %), alpha-tocopherol (183.06 mg/kg), gamma-tocopherol (404.37 mg/kg), and delta-tocopherol (12.69 mg/kg) contents were the highest, whereas the acid value (1.27 mg/g) and moisture (0.10 %) and benzo[a]pyrene (1.45 mu g/kg) contents were the lowest. Sensory evaluation showed that lysine effectively enhanced FRO flavor by enhancing the nutty/toasted flavor (4.80 scores). Principle component analysis (PCA) showed that the nutty/ toasted flavor correlated mainly with 2,6-dimethylpyrazine, 2,5-dimethyl-pyrazine, 2-methyl-pyrazine, and trimethylpyrazine, nutty/toasted flavor strength increased with pyrazine content, which were the highest in the lysine group (24.02 mu g/g). This study provides a guide for FRO preparation by adding external MR prerequisites.
作者机构：
[He, Dongping; Gao, Pan; Liu, Ying; Gao, P; Yin, Jiaojiao; Zhong, Wu; Huang, Chuanyang; Hu, Chuanrong] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Key Lab Deep Proc Major Grain & Oil,Minist Educ Ch, Wuhan, Peoples R China.;[Wang, Shu] Wuhan Inst Food & Cosmet Control, Key Lab Edible Oil Qual & Safety State Market Reg, Wuhan, Peoples R China.;[Wang, Xingguo] Jiangnan Univ, Sch Food Sci & Technol, Int Joint Res Lab Lipid Nutr & Safety, Wuxi, Peoples R China.
通讯机构：
[Gao, P ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Key Lab Deep Proc Major Grain & Oil,Minist Educ Ch, Wuhan, Peoples R China.
关键词：
Iron walnut oil;Oleogels;Fatty acid composition
摘要：
In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW). The physicochemical and component properties, rheological and textural parameters, macroscopic morphologies, and antioxidant capacities of the resulting oleogels were analyzed. In addition, their microscopic properties were analyzed using Fourier-transform infrared (FTIR), X-ray powder diffraction (XRD) spectroscopy, and polarized light microscopy (PLM). The results showed that the gel structures produced by different oleogelators did not change the fatty acid composition of IWO. In addition, the IWO oleogel prepared with OZ-PS had a more stable network structure, excellent hardness at 4℃ (1116.51 g), better antioxidant capacity (766.50 μmol TE/kg) and higher total phenolic content (14.98 mg/kg) than any other experimental IWO oleogels. Moreover, comprehensive ranking by principal component analysis of numerous characteristics showed that the OZ-PS oleogel (2.533) ranked first among the six oleogels studied. Therefore, the IWO oleogel prepared with OZ-PS is a promising product, and our results provide guidance for the preparation of IWO oleogels, such as to increase their applications in the food industry.
In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW). The physicochemical and component properties, rheological and textural parameters, macroscopic morphologies, and antioxidant capacities of the resulting oleogels were analyzed. In addition, their microscopic properties were analyzed using Fourier-transform infrared (FTIR), X-ray powder diffraction (XRD) spectroscopy, and polarized light microscopy (PLM). The results showed that the gel structures produced by different oleogelators did not change the fatty acid composition of IWO. In addition, the IWO oleogel prepared with OZ-PS had a more stable network structure, excellent hardness at 4℃ (1116.51 g), better antioxidant capacity (766.50 μmol TE/kg) and higher total phenolic content (14.98 mg/kg) than any other experimental IWO oleogels. Moreover, comprehensive ranking by principal component analysis of numerous characteristics showed that the OZ-PS oleogel (2.533) ranked first among the six oleogels studied. Therefore, the IWO oleogel prepared with OZ-PS is a promising product, and our results provide guidance for the preparation of IWO oleogels, such as to increase their applications in the food industry.
摘要：
Fragrant Camellia oleifera Abel. seed oil (FCSO), produced by a roasting process, is popular for its characteristic aroma. This study investigated the effects of various roasting temperatures (90℃, 120℃, 150℃, 180℃) and durations (20 min, 40 min, 60 min) on the flavor of FCSO by physicochemical properties, hazardous substances, sensory evaluation, and flavor analyses. The results showed that FCSO roasted at 120℃/20 min had a reasonable fatty acid composition with a lower acid value (0.16 mg/g), peroxide value (0.13 g/100 g), p-anisidine value (2.27), dibutyl phthalate content (0.04 mg/kg), and higher 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity (224.51 μmol TE/kg) than other samples. A multivariate analysis of FCSO flavor revealed that the 120℃/20 min group had a higher grassy flavor score (5.3 score) from nonanoic acid and a lower off-flavor score (2.2 score) from 2-methylbutyric acid. The principal component analysis showed that 120℃/20 min could guarantee the best flavor and quality of FCSO. Therefore, this information can guide the preparation of FCSO.
Fragrant Camellia oleifera Abel. seed oil (FCSO), produced by a roasting process, is popular for its characteristic aroma. This study investigated the effects of various roasting temperatures (90℃, 120℃, 150℃, 180℃) and durations (20 min, 40 min, 60 min) on the flavor of FCSO by physicochemical properties, hazardous substances, sensory evaluation, and flavor analyses. The results showed that FCSO roasted at 120℃/20 min had a reasonable fatty acid composition with a lower acid value (0.16 mg/g), peroxide value (0.13 g/100 g), p-anisidine value (2.27), dibutyl phthalate content (0.04 mg/kg), and higher 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity (224.51 μmol TE/kg) than other samples. A multivariate analysis of FCSO flavor revealed that the 120℃/20 min group had a higher grassy flavor score (5.3 score) from nonanoic acid and a lower off-flavor score (2.2 score) from 2-methylbutyric acid. The principal component analysis showed that 120℃/20 min could guarantee the best flavor and quality of FCSO. Therefore, this information can guide the preparation of FCSO.
期刊：
Food Therapy and Health Care,2024年6(1):43-52 ISSN：2624-2656
作者机构：
[Jiao-Jiao Yin; He Huang; Xing-Yang Guo; Bao-Hui Pan; Pan Gao; Wu Zhong; Chuan-Rong Hu; Dong-Ping He] School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;Key Laboratory of Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China;Hubei Key Laboratory for processing and Transformation of Agricultural Products, Wuhan 430023, China;[Xiao-Ming Jiang] Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China;Wuhan Institute for Food and Cosmetic Control, Wuhan 430071, China.
摘要：
Coconut oil contains a rich amount of medium-chain fatty acids, including lauric acid, decanoic acid, and octanoic acid, as well as the corresponding medium-chain triglycerides. It possesses functional attributes such as facile digestion and absorption, as well as antibacterial and antioxidant properties. The study utilized the Citespace and VOSviewer visual analysis software to examine the quantity of published papers, authors, publishing institutions, research hotspots and frontiers of 3442 effective literatures on the theme of "coconut oil" in the Web of Science (WoS) Core Collection database. The research on coconut oil can be condensed into four primary sections: (1) investigation and utilization of physiochemical characteristics of coconut oil, (2) analysis of nutritional composition and study of the effectiveness of coconut oil, (3) identification of adulteration in coconut oil, (4) evaluation of the impact of coconut oil as a dietary supplement on animal metabolism. Additionally, research focal points have evolved in three distinct phases. Prior to 2008, numerous studies were conducted to investigate the precise fatty acid makeup of coconut oil and its potential for lowering cholesterol levels. From 2009 to 2016, significant emphasis was placed on examining the impact of coconut oil on methane production in ruminants. Between 2018 to 2023, the main focus will be on investigating how nanoparticles can alter the properties of coconut oil. In the future, the anticipated research areas of interest are expected to focus on the rapid detection method of coconut oil, the efficacy of coconut oil and the advancement of coconut resources. The objective of this review is to provide researchers with relevant information about coconut oil, aiming to foster the continued growth of the coconut oil industry.
摘要：
The objective of this study was to produce sunflower oil using pectinase, flavor protease, and alkaline protease. The optimal parameters for the enzymatic hydrolysis process were determined through sensory evaluation, resulting in a temperature of 120 degrees C, a duration of 30 minutes, a polysaccharide to protein ratio of 2:1 for the enzymatic hydrolysate, and an enzymatic hydrolysate to oil ratio of 1:3. Under these specific conditions, the sunflower oil (K4) achieved the highest sensory score of 13.9, exhibiting a pronounced oily flavor alongside moderate baked and nutty flavors. Compared to the controls of first-grade sunflower oil (K1), sunflower kernel oil (K2) and sunflower oil prepared by roasting (K3), the acid value (AV) in K4 exhibited a statistically significant decrease compared to K2 and K3, conversely, the peroxide value (PV) and BaP content in K4 demonstrated a statistically significant increase compared to K1 and K2. Additionally, the tocopherols in K4 exhibited a lower concentration compared to K1, while the sterols were effectively retained and showed no significant difference to these control groups. The fatty acid composition of the four different sunflower oil samples were analyzed, revealing that the contents of oleic acid (C18:1) and monounsaturated fatty acid (MUFA) in K4 were significantly higher than K2, and there was no significant difference compared to K1. This investigation of the present study could provide a certain theoretical basis for the production of sunflower oil by enzymes. Comparative analysis of sunflower oil obtained from different treatments. image
通讯机构：
[Zhong, W ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan 430023, Peoples R China.;Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.
关键词：
DHA nanoemulsions;Maillard reaction;emulsification;food stability;gum arabic;protein–polysaccharide complexes;sodium caseinate
摘要：
The aim of this study was to optimize the formation of sodium caseinate (CS) and gum arabic (GA) complexes through the Maillard reaction and to evaluate their effectiveness in improving the emulsification properties and stability of docosahexaenoic acid (DHA) nanoemulsions. First, the best target polysaccharides were selected, and the best modification conditions were determined using orthogonal experiments. Secondly, the response surface experiments were used to optimize the preparation process of the emulsion. The stability, in vitro digestion characteristics, and rheological characteristics of the emulsion prepared by means of CS–GA were compared with the emulsion prepared using a whey protein isolate (WPI). After the orthogonal test, the optimal modification conditions were determined to be a reaction time of 96 h, a CS–GA mass ratio of 1:2, a reaction temperature of 60 °C, and a degree of grafting of 44.91%. Changes in the infrared (IR), Raman, ultraviolet (UV), and endogenous fluorescence spectra also indicated that the complex structure was modified. The response surface test identified the optimal preparation process as follows: an emulsifier concentration of 5 g/L, an oil-phase concentration of 5 g/L, and a homogenization frequency of five, and the emulsion showed good stability. Therefore, the use of a nanoemulsion as a nanoscale DHA algal oil delivery system is very promising for extending the shelf life and improving the stability of food.
期刊：
European Journal of Lipid Science and Technology,2023年125(8):2300051- ISSN：1438-7697
通讯作者：
Gao, P
作者机构：
[He, Dongping; Gao, Pan; Liu, Ying; Gao, P; Yin, Jiaojiao; Liu, Hui; Zhong, Wu; Hu, Chuanrong] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan, Peoples R China.;[Wang, Shu] Wuhan Inst Food & Cosmet Control, Wuhan, Peoples R China.;[Wang, Xingguo] Jiangnan Univ, Sch Food Sci & Technol, Int Joint Res Lab Lipid Nutr & Safety, Wuxi, Peoples R China.
通讯机构：
[Gao, P ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan, Peoples R China.
关键词：
hotpot oil;beef tallow;flavored rapeseed oil
摘要：
The 12 representative hotpot seasonings with beef tallow and flavored rapeseed oil were collected before the hotpot oil was extracted. The oil content, evaluation scores, physiochemical properties, fatty acid composition, harmful substances, and nutrient content of the hotpot oil were subsequently analyzed. The main influencing factors derived using factor analysis are necessary to predict the quality of hotpot oil. This information is beneficial to the development of safety standards related to high‐quality hotpot oils and will provide insight into the creation of consumer guidelines for hotpot consumption. Abstract This study aimed to investigate the quality of hotpot oil from various hotpot seasonings. For this, 12 representative hotpot seasonings with beef tallow (BT) and flavored rapeseed oil (FRO) were collected before the hotpot oil was extracted. The oil content, sensory evaluation scores, physiochemical properties, fatty acid composition, harmful substances, and nutrient content of the hotpot oil were subsequently analyzed. The results showed that the oil content of the hotpot seasoning was 38.3%–58.2%. Furthermore, the BT hotpot oils produced better sensory scores (7–8.5), and their oxidative stability (12.08–13.17 h) was higher on average than that of the FRO hotpot oils. Additionally, the FRO hotpot oils had higher contents of unsaturated fatty acid (81.70%–97.32%), phytosterol (3466.07–6110.37 ppm), tocopherol (182.91–1276.17 mg kg−1), and polyphenol (34.48–61.94 mg kg−1). The factor analyses revealed that the FRO and BT hotpot oils were significantly different and were affected by the iodine value, acid value, and linoleic acid and phytosterol contents. Practical applications: It is necessary to improve the nutritional value and taste of hotpot oils to facilitate rapid development in the hotpot seasoning industry. This study showed FRO was a positive mediator of antioxidant, anti‐inflammatory, and anticancer effects owing to its richness of nutritional compounds, such as polyphenols, phytosterols, and tocopherols. In comparison, BT was found to have a lower nutritional value than FRO but added a unique taste and aroma to the hotpot. The use of blended oil as raw oil could also improve the quality of hotpot oil. This information will provide an important guide to the nutritional value and industrial production of hotpot oil. Blended oil is a promising raw oil for future use in hotpot seasoning processing to meet consumer demands for nutritious and pleasantly flavored hotpot oil.
通讯机构：
[Pan Gao] H;Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, People’s Republic of China<&wdkj&>Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, Wuhan, People’s Republic of China
