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.
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 degrees C, 120 degrees C, 150 degrees C, 180 degrees C) 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 degrees C/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 mu mol TE/kg) than other samples. A multivariate analysis of FCSO flavor revealed that the 120 degrees C/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 degrees C/20 min could guarantee the best flavor and quality of FCSO. Therefore, this information can guide the preparation of FCSO.
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 degrees 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.
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
摘要:
This study aimed to develop nutritious and healthy Sichuan hotpot oil. Four blended oil formulas were formulated using MATLAB based on the fatty acid composition of four base constituents (beef tallow, mutton tallow, peanut oil, and palm oil). The sensory characteristics, physicochemical properties, nutritional composition, harmful substances, and antioxidant capacity of the oils were analyzed during the boiling process. A blend of 60% beef tallow + 10% mutton tallow + 10% peanut oil + 20% palm oil exhibited a low level of peroxide (0.03 g/100 g) and malondialdehyde (0.04 mg/kg), and high phytosterol content (1028.33 mg/kg), which was the suitable hotpot blending oil. Furthermore, the changes in the physicochemical properties during boring were low, with a high retention rate of phytosterol (94.85%), and the levels of 3,4-benzopyrene (1.12 mu g/kg) and 3-monochloropropane-1,2-diol ester (0.67 mg/kg) were both lower than the recommended limits. This study will provide a theoretical basis for the advancement of the hotpot oil industry.
摘要:
In this study, a nutritious, healthy Chongqing hotpot oil with excellent flavor was blended while considering nutrition, flavor, and health aspects. Four blended hotpot oils prepared from fragrant rapeseed, palm, sesame, and chicken oils were analyzed to determine their physicochemical properties, antioxidant capacities, levels of harmful substances, and nutritional compositions, and their sensory qualities were evaluated. Principal component analysis was performed to identify the best hotpot oil (10% chicken oil + 20% palm oil + 10% sesame oil + 60% fragrant rapeseed oil), which exhibited good antioxidant capacity (Oxidation Stability Index: 7.95 h; 2,2-diphenyl-1-picrylhydrazyl: 168.6 mu mol/kg, 2,2 '-azinobis-(3-ethylbenzothiazoline-6-sulfonate): 116.7 mu mol/kg, and ferric-reducing/antioxidant power: 63.9 mu mol/kg), a high sensory score (7.7/10), stable physicochemical properties (acid value: 0.27 mg/g and peroxide value: 0.01 g/100 g), and high tocopherol (54.22%), and phytosterol retention (98.52%) after boiling for 8 h. Although the 3,4-benzopyrene content of this hotpot oil exceeded the EU standard after boiling for 7 h, the increase in the amount of harmful substances was the lowest.
摘要:
This study investigated the effects of different reducing sugars (glucose, fructose, and maltose) on quality and flavor during the enzymatic preparation of fragrant rapeseed oils (FROs) through Maillard reaction. The FROs was determined using sensory and physiochemical analyses. The fructose group had a reasonable fatty acid composition, lower acid value (1.28 mg/g), peroxide value (0.12 g/100g), moisture (0.08%), and benzo(a) pyrene content (1.43 mu g/kg); higher total tocopherol content (597.78 mg/kg), sterol content (790.00 mg/kg), and sensory evaluation score (3.81 score); a sweeter nutty/toasted flavor and a weaker spicy flavor. The flavor was attributed to the presence of furfural, a sweet-tasting compound, and the nitrile content, which was responsible for the spicy flavor, was lower than that of traditional FROs, resulting in weaker spiciness. Overall, the results suggest that fructose is the best reducing sugar for enzymatic preparation of FROs, providing key directives for the industrial production of FROs.
摘要:
This study compared the effect of five different adsorbents (activated clay, activated carbon, attapulgite clay, bentonite, diatomite) on the levels of nutrients, harmful substance retention, and decolorization in rice bran oil. Among the adsorbents tested, activated carbon displayed the highest decolorization efficiency (82.90%) and adsorption effect on 3,4-benzopyrene (BaP, 89.53%) and 3-monochloropropane-1,2-diol ester (41.55%), whereas activated clay had the highest oryzanol retention percentages (85.98%) and affordability. Activated carbon and activated clay were therefore selected as composite decolorizing agents. Based on single-factor and Box-Behnken response surface tests, the optimal conditions for decolorization efficiency (97.08%), oryzanol retention (89.62%), sterol retention (90.16%), vitamin E retention (79.91%), and benzo(a)pyrene adsorption percentages (95.98%) were determined to be achieved by using a 5% (w/w) composite decolorant (activated clay:activated carbon=5:1), at a temperature of 116celcius, with an incubation time of 33 min. This study provides evidence to support the efficacy of compound decolorants, which may have practical use in large-scale industrial applications of edible oil decolorization during refinement.
摘要:
<jats:title>Abstract</jats:title><jats:p>The objective of this study was to identify the most suitable high‐oleic rapeseed blended oil for frying. Six high‐oleic rapeseed blended oils were formulated based on a polyunsaturated fatty acid/saturated fatty acid ratio of 2.0 and an n‐3 fatty acid/n‐6 fatty acid ratio of 1:4–1:6, after which the physiochemical properties, frying performance, tocopherol content, and hazardous substance contents were evaluated. The blended oil containing high‐oleic rapeseed oil: soybean oil: palm oil (85:12:3) had a reasonable fatty acid composition, better oxidative stability index (9.05 h), higher total tocopherol content (0.3 mg/kg), and longer time to reach a total polar component content of 27% (29.3 h). Moreover, after frying for 30 h, the peroxide value (7.25 mmol/kg), residual oil rate (0.57%), trans‐fatty acid content (0.37%), malondialdehyde content (1.57 μg/kg), and 3‐monochloro‐1,2‐propanediol ester content (0.24 mg/kg) were lower than those of the other samples. Principal component analysis revealed that the quality of the high‐oleic rapeseed blended oil was positively correlated with benzo[a]pyrene, 18:2, and 18:3, and negatively correlated with the residual oil rate, trans‐fatty acids, and 18:1 content. This high‐oleic rapeseed blended oil is potentially suitable for frying.</jats:p>
摘要:
<jats:title>Abstract</jats:title><jats:p>In this study, the effect of protease hydrolysis on the stability and flavor of a sesame oil–paste system was investigated. The optimum amount of protease addition, determined by testing the effects of protease addition on the improvement in the oil–paste separation of sesame paste (SP), was investigated using 7% neutral protease (NP), 5% papain (PP), 7% trypsin (TP), and 5% flavourzyme (FZ). The flavor differences among these four groups of samples were investigated, and storage experiments were conducted for 28 days to observe the changes in quality. Finally, the principal component analysis (PCA) calculations showed that the samples in the 5% FP group performed the best, with a considerable improvement in the stability of the sesame paste–oil system during storage. The oil separation capacity (OSC) decreased by 9.1% during storage, the acid value (AV) increased by 1.00 mg/g and the peroxide value (POV) increased by 0.3 mmol/kg compared with those of the control group. This group also had the highest total sensory (4.25 score) and nutty (5.83 score) scores based on the total pyrazine content. Therefore, protease hydrolysis has promising application prospects for increasing the stability of sesame paste.</jats:p>
摘要:
In this study, the effects of different pretreatment (microwave or roasting) and processing (cold pressing, hexane extraction, or aqueous enzymatic extraction) methods on the physicochemical properties, minor components, and antioxidant capacity of Camellia oleifera Abel. seed oil (COSO) were investigated. The results revealed that the fatty acid profiles of COSO were not affected by the different processing methods, while hexane extraction resulted in the highest lipid yield (41.30-44.42 g/100g), saponification value (195.23-197.33 mg/g), and polyphenol content (7.25-8.23 mg/kg). Hierarchical cluster analysis proved that the processing method had a more significant effect than the pretreatment method on the chemical composition of COSO. Principal component analysis of the antioxidant capacity revealed that the microwave-hexane extraction method resulted in the highest content of alpha-tocopherol (144.7 mg/kg) and polyphenols (8.17 mg/kg) in COSO, indicating a high antioxidant activity (OSI: 6.23 h; DPPH-oil: 237, DPPH-nonpolar: 150, DPPH-polar: 670, FRAP: 77.4, ABTS: 45.9 mu mol TE/kg). Consequently, hexane extraction is a promising method for future COSO processing.