•Raw and roasted peanut milks were subject to HPH and thermal treatment.•High pressure homogenization reduce oil bodies size of both samples.•High pressure homogenization didn’t enhance the stability ...of raw peanut milk.•Roasting improve the physical stability of peanut milk.•Protein profile of roasted peanut milk oil bodies has been changed.
The effect of roasting, high-pressure homogenization HPH and thermal treatment on peanut milk and its oil bodies OBs was evaluated. Full-fat peanut milk samples were obtained using aqueous extraction method followed by HPH 150 or 300 MPs and pasteurization or sterilization. Roasting has a pronounced effect on the appearance, functional properties and the OBs protein membrane of peanut milk. The HPH significantly affected the microstructure, particle size, rheology and the color of raw and roasted peanut milk. Where, the size was significantly reduced, consistency index (k) decreased and the flow behavior index (n) increased with the increase in homogenization pressure. However, the raw peanut milk samples became more sensitive to sterilization. On the other hand, the roasted peanut milk samples subjected to homogenization were particularly stable to sterilization. Further, a combination of roasting, HPH and thermal treatment can provide a stable product with better flavor and without additives.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
•Higher concentration of organogelators resulted in more compact network structure.•Compact network structure provided better oil-bonding ability.•Oleogels showed a solid-like behavior which was ...determined by SSL crystal networks.•SSL-based oleogels showed a viscous behaviour above 50 °C.•Space-spanning networks were attributed to surface interactions among SSL crystal.
Sodium stearoyl lactylate (SSL) was used as a gelling agent to structure oleogels at concentrations of 7%, 9%, 11%, and 13% (w/w) with sunflower oils in this study, respectively. The physical characteristics of oleogels, such as solid fat content (SFC), oil bonding capability (OBC) and firmness, were influenced by SSL crystals. Therefore, the microstructure and interaction of oleogels was further investigated by polarizing light microscopy (PLM), X-ray diffraction (XRD), rheology, differential scanning calorimetry (DSC), and Fourier transform infrared spectroscopy (FTIR). It was found that the higher concentration of oleogelator resulted in a denser crystalline network, which provided stronger mechanical strength and enhanced the ability to retain the oil phase. Space-spanning networks were attributed to surface interactions among crystals of SSL, such as van der Waals interactions and electrostatic repulsion. Crystal network in the SSL oleogels imitated the typical functionality of crystalline network structures formed by triacylglycerol.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
•Different thickening agents in combination with HPMC structured oleogels.•Strength of oleogels and mechanical strength of emulsions were found correlated.•Hydrogen bonding of polysaccharides driving ...to form of semi-crystalline structure.
Emulsion-templated approach was adopted to obtain edible oleogels using hydroxypropyl methyl cellulose (HPMC) as the main emulsifier in combination with the usage of thickening agents such as carboxymethyl cellulose (CMC), xanthan gum, sodium alginate, arabic gum, guar gum, flaxseed gum or locust bean gum. Polarized light microscopy (PLM) and rheological measurements were carried out to investigate the microstructure and mechanical strength of emulsions and their corresponding oleogels, respectively. X-ray diffraction (XRD) and Fourier Transform Infrared Spectroscopy (FTIR) analyses were employed to study the interaction between polysaccharides. Gel strength and oil binding capacity of oleogels were related to the mechanical strength of emulsions as well as to the network of soft solids. Oleogels with semi-crystalline structure were formed by the binding of liquid oil to polysaccharides, which were stabilized by the intramolecular or intermolecular molecular hydrogen bonds between polysaccharides.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
Emulsion and oleogels prepared at a constant xanthan gum (XG) concentration of 0.3 wt%, and varying hydroxypropyl methyl cellulose (HPMC) concentration of 0.2, 0.4, 0.6, 0.8 and 1.0 wt% were ...evaluated for their macro-micro structure and molecular properties, respectively. Rheological behaviors of the emulsions and oleogels were tested for their gel strength. Oil loss of the oleogel was measured to evaluate their oil binding capacity. Polarizing light microscope (PLM) and scanning electron microscope (SEM) were used to investigate the microstructure of the samples. Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD) measurements were used to further understand the structure of the oleogels. Macro properties and microstructure of the samples were linked with each other, and HPMC concentration had a prominent effect on the microstructure and rheological properties of the emulsions, dried products and oleogels. Higher concentration of HPMC resulted in more stable emulsion with higher mechanical strength, hard dried products with more compact network, and oleogels with higher mechanical strength and better oil binding capacity. The effect of HPMC concentration on the properties of samples was irrelevant to the viscosity of HPMC. The oleogel prepared was a physical gel, and intramolecular or intermolecular hydrogen bonding presented in the oleogel contributed to its relatively orderly structure with liquid oil trapped in it. The oil droplets were coated by the hard layer formed by polysaccharides. This research gave more information about polymer based oleogels and provided a reference for their application.
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•Macro-properties of the oleogels were linked to their microstructure characteristic.•Higher concentration of HPMC tend to lead to more stable emulsion, harder dried products and oleogels.•Intramolecular or intermolecular hydrogen bonding of polysaccharides was the main driving force for structuring oleogels.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
The present study investigated the lipid oxidation degree of soybean oil during regularly discontinuous 40 h-deep-frying process. Electron spin resonance (ESR) spectroscopy technique was applied to ...identify and quantify the formed radicals, along with evaluation of physicochemical parameters including acid value (AV), peroxide value (PV),
p
-anisidine value (
p
-AnV), polar compounds (PC), fatty acid composition and volatile profile. Results showed the AV,
p
-AnV, PC and free radical of frying oil samples increased significantly with the increasing frying time. The results of fatty acids showed that unsaturated fatty acid such as C18:1 and C18:2 decreased by 19.98% and 14.58%, respectively, with prolonged frying time, while the content of C16:1,
trans
C18:1 and C18:2 increased by 20.38%, 425% and 42.86%, respectively, when compared to the fresh oil samples. In contrast, the content of saturated fatty acid had little change. In total, 37 volatile compounds were detected revealing a complex aroma profile of frying soybean oil, composed of 15 aldehydes, 8 alcohols, 4 ketones, 4 acids, 5 alkanes and 1 furan. Principal component analysis and hierarchical clustering analysis indicated that hexanal, heptanal, (
E
)-2-hexenal, octanal, (
E
)-2-heptenal, nonanal, (
E
)-2-octenal, undecanal, (
E,E
)-2,4-heptadienal, (
E
)-2-decenal, 2-undecenal, (
E,E
)-2,4-decadienal, 1-pentanol, 2,2-dimethyl-3-hexanol, (
Z
)-2-dodecenol, 1-octen-3-ol, pentanoic acid, octanoic acid, nonanoic acid and 2-pentyl-furan may be potential markers for evaluating lipid oxidation of frying soybean oil.
The effects of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process were investigated, using oils with different fatty acid composition. Results showed ...oxidative stability of frying sunflower oil (SO) were higher than that of frying palm oil (PO). Meanwhile, free radicals in frying oils increased over frying time, and amounts of free radicals in SO were higher than those in PO. Our further analysis on fatty acid composition showed oleic and linoleic acid decreased significantly with the increasing frying time, indicating unsaturated fatty acid of oils degraded under frying process, while no significant change of saturated fatty acids was observed. Results of volatiles indicated that totals of 27 main volatile compounds were found in both frying oils but their content distributed differently in two oils. Chemometrics analysis showed that (E,E)-2,4-octadienal, (E)-2-decenal, 2-undecenal, 1-heptanol, 1-octanol, 2-undecanol, 3-hepten-2-one, 1-undecanol, octanoic acid, nonanoic acid, octane, dodecane and tetradecane was highly correlated with AV, POV, p-AV, PCs and free radical in frying PO, while (E)-2-hexenal, 1-nonen-3-ol, 2-dodecanol,3-methyl-3-buten-2-one, 4-methyl-2-hexanone, pentanoic acid and nonadecane was highly correlated with quality indices in frying SO, indicating these volatiles may be proposed as potential indicators for evaluating lipid oxidation of corresponding frying oil.
•Application of EPR with DMPO as spin trap in thermal oxidation of frying oils.•Volatiles of frying palm and sunflower oil were formed by oxidation of fatty acids.•Potential volatile indicators for evaluating oxidation differed in different oils.•Chemometrics analysis was used for finding volatile markers for quality evaluation.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises eight oil‐soluble compounds: four tocopherols, namely, α‐, β‐, γ‐, and δ‐tocopherols; and four ...tocotrienols, namely, α‐, β‐, γ, and δ‐tocotrienols. Vitamin E isomers are well‐known for their antioxidant activity, gene‐regulation effects, and anti‐inflammatory and nephroprotective properties. Considering that vitamin E is exclusively synthesized by photosynthetic organisms, animals can only acquire it through their diet. Plant‐based food is the primary source of vitamin E; hence, oils, nuts, fruits, and vegetables with high contents of vitamin E are mostly consumed after processing, including industrial processes and home‐cooking, which involve vitamin E profile and content alteration during their preparation. Accordingly, it is essential to identify the vitamin E content and profile in foodstuff to match daily intake requirements. This review summarizes recent advances in vitamin E chemistry, metabolism and metabolites, current knowledge on their contents and profiles in raw and processed plant foods, and finally, their modern developments in analytical methods.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
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•Mung bean protein hydrolysate at DH 14.84% exhibited good antioxidant activity.•Hydrolysate could inhibit the lipid oxidation in emulsion, linoleic acid and sunflower oil.•Lipophilic ...fraction from hydrolysate was evidenced to retard lipid oxidation of bulk oil.•The 10 identified lipophilic peptides exerted their activities via forming hydrogen bonds.
This study aimed to prepare and characterize antioxidative hydrolysate and its lipophilic peptides derived from mung bean protein. Our results indicated that the hydrolysate prepared with 120 min hydrolysis (MPH) possessed superb DPPH, ABTS radical scavenging activity and metal ion-chelating activity with IC50 values of 11.19 ± 0.02, 18.06 ± 0.18 and 3.78 ± 0.59 µg/mL, respectively. MPH could also effectively retard lipid oxidation for oil-in-water emulsion (up to 50%) and linoleic acid (up to 94%), as well as for bulk oil. Interestingly, the lipophilic peptide fraction (MPHP) extracted from MPH could suppress the formation of primary (up to 50%) and secondary oxidation products (up to 90%) in bulk oil. Ten lipophilic peptides identified from MPHP using LC-MS/MS possessed high amounts of hydrophobic amino acids and histidine, which might favor peptides interacting and/or forming hydrogen bonds with lipid radicals. These findings provide a new perspective for lipophilic peptides in fortifying lipids as natural antioxidants.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Thermal oxidation stabilities of four kinds of vegetable oils (palm oil, rapeseed oil, sunflower oil, linseed oil), their characteristic fatty acids (FA, palmitic acid, oleic acid, linoleic acid and ...linolenic acid) and corresponding fatty acid methyl esters (FAME, methyl palmitate, methyl oleate, methyl linoleate and methyl linolenate) were quantified by the parameter of onset temperature (Ton) of the thermal oxidation. The parameter Ton was obtained by the non-isothermal pattern of TGA method in the oxygen atmosphere at different heating rates (1, 5, 7.5, 10, 15, 20 °C/min). The results showed that the stability order of four kinds of vegetable oils was: palm oil > rapeseed oil > sunflower oil > linseed oil. For FAs, palmitic acid and oleic acid were more stable than linoleic acid and linolenic acid. And the same situation was found in FAMEs because of the difference in the unsaturation degree. Furthermore, based on the composition of four most essential fatty acids in the oils, a mathematical model based on the stability of FAs and FAMEs was found to predict the stability of vegetable oils. The mathematical predictions of oil oxidative stability by FAME system were more accurate with lower average deviation below 2%.
•Method validation of oxidative stability of FAs, FAMEs and oils by TGA was verified.•A database of stability parameters of four main FAs and FAMEs was established.•A prediction model for stability of oils based on FA & FAME system was established.•The database and model based on FAMEs were suggested in practical application.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
Contamination of agricultural products and foods by aflatoxin B1 (AFB1) is becoming a serious global problem, and the presence of AFB1 in edible oil is frequent and has become inevitable, especially ...in underdeveloped countries and regions. As AFB1 results from a possible degradation of aflatoxins and the interaction of the resulting toxic compound with food components, it could cause chronic disease or severe cancers, increasing morbidity and mortality. Therefore, rapid and reliable detection methods are essential for checking AFB1 occurrence in foodstuffs to ensure food safety. Recently, new biosensor technologies have become a research hotspot due to their characteristics of speed and accuracy. This review describes various technologies such as chromatographic and spectroscopic techniques, ELISA techniques, and biosensing techniques, along with their advantages and weaknesses, for AFB1 control in edible oil and provides new insight into AFB1 detection for future work. Although compared with other technologies, biosensor technology involves the cross integration of multiple technologies, such as spectral technology and new nano materials, and has great potential, some challenges regarding their stability, cost, etc., need further studies.
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IZUM, KILJ, NUK, PILJ, PNG, SAZU, UL, UM, UPUK
