EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
·
2018
·Vol. 121
·期 4
·1800078
·
IF 2.2
Xue Li,Ruinan Yang,Chunling Lv,Lin Chen,Liangxiao Zhang,Xiaoxia Ding,Wen Zhang,Qi Zhang,Chundi Hu,Peiwu Li
The residues of chlorophyll induce oxidative rancidity and deterioration through photo-oxidation. However, the effect of chlorophyll on the quality of rapeseed oil is still unknown. In this study, chlorophyll is added into rapeseed oil to reach the desired treatment levels of 2, 5, and 10 mg kg −1 , while no chlorophyll is added in the control sample. Dynamic changes of the peroxide value of rapeseed oils with different chlorophyll contents exposed to light and stored in the dark at different times (0, 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, and 60 days) are investigated. The results show that the peroxide value of rapeseed oil exposed to light increased significantly, especially for the oil with a high content of chlorophyll. In contrast, the peroxide value of rapeseed oil stored in the dark is nearly unchanged no matter whether extra chlorophyll is added. This study shows that chlorophyll in rapeseed oil can trigger oil oxidation, and therefore it is necessary to take measures to reduce the chlorophyll content in rapeseed oil or store rapeseed oil in the dark as soon as possible. Practical Applications : This study shows that chlorophyll in rapeseed oil can trigger oil oxidation, and therefore it is necessary to take measures to reduce the chlorophyll content in rapeseed oil. In this study, dynamic changes of peroxide values of rapeseed oils with different chlorophyll contents exposed to light and stored in the dark at different times are investigated. The results show that the peroxide value of rapeseed oil exposed to light increases significantly, especially for the rapeseed oil with a high content of chlorophyll. In conclusion, chlorophyll in rapeseed oil can trigger oil oxidation.Therefore, it is necessary to take measures to reduce the chlorophyll content in rapeseed oil or store rapeseed oil in the dark as soon as possible.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2018
·
IF 3.412
Hongkai Xie,Dayong Zhou,Xiaopei Hu,Zhongyuan Liu,Liang Song,Beiwei Zhu
To predict the shelf life through an Arrhenius model and evaluate the changes in lipid profiles, two types of dried clams were stored at 50 and 65 °C and collected periodically for analysis. The predicted shelf life values of the two dried clam samples were 530 ± 14 and 487 ± 24 h (24 °C), and the relative errors between the actual and predicted values were 5.7 and 6.8%, respectively. During accelerated storage, the peroxide value, p-anisidine value, thiobarbituric acid-reactive substances value, total oxidation value, acid value, and free fatty acid content all increased, while the levels of triacylglycerol, phosphatidylcholine, phosphatidylethanolamine, major glycerophospholipid molecular species, and polyunsaturated fatty acid (PUFA) decreased. Moreover, content of phospholipid containing PUFA decreased significantly than that of triacylglycerol containing PUFA. Results indicated that the Arrhenius model was suitable for the shelf life prediction of dried clams and accelerated storage caused loss in quality of dried clams in terms of lipids.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
·
2015
·Vol. 118
·期 4
·584-591
·
IF 1.812
Xiuhang Chai,Yanlan Bi,Shangde Sun
Gossypol is a highly reactive compound present in cotton plant ( Gossypium spp.). With the increase of heating temperature and time, gossypol losses increased significantly. In this work, the effect of free fatty acid (FFA) and peroxide value (PV) of soybean oil (SBO) on gossypol losses during heating was systematically studied. Results showed that the higher the content of FFAs of SBO at 120 or 180°C, the greater the gossypol losses. The HPLC and LC/MS analysis suggested that the increase of gossypol losses in SBO was due to the transformation of gossypol in the presence of FFAs at 120 or 180°C. The PV also had an observable effect on gossypol losses at 120 or 180°C, which was ascribed to be the transformation or oxidation of gossypol with hydroperoxides. Practical applications: Due to the toxicity of gossypol, the use of cottonseed oil and cottonseed meal is restricted. It is significantly meaningful to remove gossypol. The primary objective of this study was to investigate the effect of heating temperature and oil quality (AV and PV of oil) on gossypol losses in SBO during heating. More information about the changes of gossypol in oil was achieved, which could be used to guide the processing of cottonseed oil and cottonseed meal. At the same time, the mechanism of gossypol changes could be used to get high quality gossypol. The losses of gossypol in SBO were primarily due to the increasing transformation of gossypol under heating system. Gossypol was non-volatile and the higher the AV and PV of SBO, the more loss of the gossypol.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CONTROL
·
2024
·
IF 5.6
Huanhuan Wang,Zeyuan Deng,Bing Zhang,Chunfeng Ouyang,Shuang Liu,Yao Pan,Hongyan Li
Puffed bean products(PBP)contain a large amount of protein, and are susceptible to microbial contamination or harmful substances during storage and processing. In this study, the migration rule of microbial quantity and basic index during storage of the same batch and taste PBP was analyzed, and the spoilage bacteria in different periods of PBP were identified and analyzed by high-throughput DNA sequencing (HTS) The results showed that the peroxide value , acid value and mold count of PBP did not exceed the Chinese national standard, and the peak heights of the functional group characteristic peaks in different periods did not change significantly, further indicating that the degree of oxidation of fats and oils in the PBP was relatively light. During storage, the total colony count of PBP increased rapidly in the first two weeks, and controlling the microbial count of the products is the key to extend the shelf life of PBP. Bacterial colonisation affected the alkaline nitrogen and free amino acid content, resulting in a small increase in content. There was no significant change in the content of water activity this may be related to the choice of vacuum packaging for PBP. The brightness value in the colour difference value increased and the redness value decreased this may be related to the high temperature during the high temperature refining process of the chilli seasoning, the high temperature destroys the pigment in the chilli. The dominant bacterial genera of puffed soya products within shelf life were Pantoea , Streptococcus , Kocuria and the dominant fungal genera were Altemaria , Aspergillus . The dominant bacterial genera of expired samples were Bacillus , Rhodococcus . The main dominant fungal genus was Aspergillus . Results of the study will help to better control the growth of microorganisms in the future, as well as to improve the shelf-life and taste of the products.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Biobased Materials and Bioenergy
·
2020
·Vol. 14
·期 5
·657-663
·
IF 1.126
Liu Jie,Wu Lichao,Tan Yimin
Se-enriched camellia oil has received increasing attention because it can improve the Se intake of diet for Se deficiency areas and has a wide spectrum of biological effects. Six main cultivars of camellia oil in Guangxi, including Camellia oleifera cenxiruanzhi 2 (CR2), CR3,
C. oleifera xianglin 4 (XL4), XL40, C. oleifera changlin 1 (CL1), and CL210, were selected for fertilization experiment to produce Se-enriched camellia oil and investigated the effect of Se enrichment on quality. The Se content in camellia oil of six varieties was significantly increased
by Se fertilizer application. CR2 had the maximum Se content and raise ratio compared to CK, which was 0.87 mg kg−1 and fourfold, respectively. The Se contents in XL1, XL210, CR3, CL4, and CL40 improved by 2.14-, 2.77-, 3.58-, 2.56-, and 3.79-fold, respectively. Se fertilizer
reduced the acid and peroxide values and increased the squalene and tocopherol contents. The acid value decreased by 38.29%–61.30%, the peroxide value decreased by 20.66%–61.79%, the tocopherol content increased by 7.76%–32.78%, and the squalene content increased by 13.53%–77.39%.
The quality indices were significantly different among camellia oil varieties. Principal component analysis showed that CR2 obtained the highest score by comprehensive evaluation. Se fertilization, particularly for CR2 species, can significantly increase the contents of Se as well as functional
components, such as squalene and tocopherol, and thus improve the quality of camellia oil
研究领域:
植物学
·
营养学
·
食品科学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Hong Fu,Y. Martin Lo,Mengtin Yan,Peixu Li,Yanping Cao
The thermo-oxidative behavior crucial to the applicability of ethylcellulose (EC) oleogels is characterized. Not only did we take into account the composition of the gel network in relation to textural attributes, but also the dynamic chemical changes occurred during formation, heating, and holding of the gels. EC oleogel oxidative stability showed that at 6.0% EC100 concentration in the oleogels the movement of liquid oil trapped in the gel network was hindered by its high viscosity and stable gel network, thus retarding oxidation . Processing temperature ≤ 120 °C for <2 h was recommended when incorporated in food systems to minimize oxidation. As for the measurement of oxidative stability in general, p -AnV was found suitable in depicting oxidation of EC oleogels. Meanwhile, both R ao and R ad acquired from 1 H NMR spectra could serve as reliable oxidative indicators to gauge total oxidation of EC oleogels during storage.
研究领域:
食品科学
·
化学
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 9
·1896
·
IF 5.2
Xiongli Jiang,Jun Cheng,Fangwei Yang,Zhenyang Hu,Zhen Zheng,Yu Deng,Buyuan Cao,Yunfei Xie
Traditional methods for evaluating the edibility of lipids involve the use of organic reagents and complex operations, which limit their routine use. In this study, nanocellulose was prepared from bamboo, and a colorimetric reading strategy based on nanocellulose composite hydrogels was explored to monitor the freshness of edible oils. The hydrogels acted as carriers for peroxide dyes that changed color according to the freshness of the oil, and color information was digitized using UV-vis and RGB analysis. The sensitivity and accuracy of the hydrogel were verified using H2O2, which showed a linear relationship between absorbance and H2O2content in the range of 0–0.5 and 0.5–11 mmol/kg with R2of 0.9769 and 0.9899, respectively, while the chromatic parameter showed an exponential relationship with R2of 0.9626. Surprisingly, the freshness of all seven edible oil samples was correctly identified by the hydrogel, with linear correlation coefficients greater than 0.95 in the UV-vis method and exponential correlation coefficients greater than 0.92 in the RGB method. Additionally, a peroxide value color card was established, with an accuracy rate of 91.67%. This functional hydrogel is expected to be used as a household-type oil freshness indicator to meet the needs of general consumers.Keywords:nanocellulose;hydrogels;edible oils;digital image colorimetry
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
·
2019
·Vol. 121
·期 4
·1800431
·
IF 1.852
Jian-Yuan Yang,Jing Li,Mei Wang,Xian-Guo Zou,Bin Peng,Yu-Long Yin,Ze-Yuan Deng
Emulsion is inevitable during the aqueous extraction of oil from oilseeds. In this study, a new aqueous extraction method for camellia oil is investigated. During the extraction, the emulsified oil is collected, frozen, and thawed, and the free oil is obtained (AEEF). The optimal processing conditions are as follows: three times as much water as camellia seed powder (w/w), grinding at 70 °C for 6 min, repeating 2 cycles to collect the emulsified oil; then the emulsified oil is frozen (−20 °C) /thawed (50 °C) for 2 cycles. The yield of camellia oil is 89.37 ± 0.51%, which is significantly higher ( p < 0.05) than that of microwave-assisted aqueous enzymatic extraction (MAAEE, 83.05 ± 1.14%), and is similar to that of cold press extraction (CPE, 90.85 ± 2.05%), as well as solvent extraction (SE) coupled with refining. Additionally, the total oxidation value (TOTOX) of the free oil extracted by using AEEF (AEEF-Oil, 6.82 ± 0.12%) is significantly lower ( p < 0.05) than those of MAAEE, CEP, or SE. In comparison to SE-Oil and CEP-Oil, AEEF-Oil has higher ( p < 0.05) contents of α-tocopherol and squalene, and lower ( p < 0.05) benzo(a)pyrene contents, and contains more favorable natural volatile compounds. The results indicate that the novel AEEF may be a promising aqueous extraction method. Practical Application : The novel aqueous extraction method for camellia oil by emulsified oil – frozen/thawed has acceptable oil yields. The obtained camellia oil has high levels of bioactive components, low contents of hazardous substances, and more characteristic volatile flavor compounds. AEEF is an improved aqueous extraction technology for edible oil without refining and using n-hexane, which could be potentially applied in industrial production of camellia oil due to its safety, nutrition, and environment-friendly treatments. Aqueous extraction is a promising technique for edible oil extraction from oilseeds. The novel technology of aqueous extraction for camellia oil through emulsified oil – frozen/thawed (AEEF) is investigated. In comparison to solvent extraction, cold press extraction, and microwave-assisted aqueous enzymatic extraction of camellia oil, the obtained camellia oil by AEEF has an acceptable oil yield, high quality, and nutritional value. AEEF is a safe, simple and environmental-friendly aqueous extraction technology.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Wei Xing,Xingyun Liu,Chaoyang Xu,Muhammad Salman Farid,Kezhou Cai,Hui Zhou,Conggui Chen,Baocai Xu
This research aimed to establish the benzo[a]pyrene (BaP) prediction model based on multiple quality of smoked sausages including color, peroxide value (POV) and thiobarbituric acid (TBA), while the back propagation-artificial neural networks (BP-ANN) were applied to model the relationship between the BaP content and multiple quality. In this study, multiple quality parameters were used as input variables, and BaP was used as output layer parameters. The Levenberg = Marquardt back-propagation training algorithm with 13 hidden layer neurons and 0.4 learning rate was the best predictive performance, which the correlation coefficients (R) of validation and test were 0.9510 and 0.9264, mean square error (MSE) was 0.01108. Furthermore, we also conduct sensitivity analysis to analyze the relative contribution of color and lipid oxidation to determine the key factor of influencing the content of BaP. In terms of relative contribution, the color, lipid oxidation were the important parameters with the most discriminative power, specifically the b*, POV and TBA values, which have a critical effect on the prediction of BaP contents. Results indicated that the BP-ANN has great potential in predicting the BaP of smoked sausages based on multiple qualities.
研究领域:
食品科学
·
人工智能
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Menglei Yan,Weifei Wang,Qingqing Xu,Qian Zou,Wen Chen,Dongming Lan,Yonghua Wang
The existing oil oxidation detection methods are unsuitable for consumers to identify oil oxidation in a domestic setting. This study aims to develop indicator films detecting the degree of lipid oxidation with the naked eye. Purple sweet potato pigment (PSP) was chosen as a color indicator due to its response to hydrogen peroxide. The novel oxidation indicator films were prepared using corn starch, carboxymethyl cellulose (CMC), and varying concentrations of PSP. Fourier transform infrared spectroscopy spectra and scanning electron microscopy analysis confirmed the successful dispersion of PSP in the films. Thermal stability , light resistance, ultraviolet light resistance, mechanical resistance, and flexibility of films containing PSP were improved, enhancing the potential application in detecting oxidized substances. All the films exhibited noticeable color changes when exposed to different concentrations of hydrogen peroxide. These differences were more pronounced with higher levels of PSP. When these films were used to determine the degree of lipid oxidation, the ∆E value of the CS-PSP-0.25 % film showed a linear relationship (R 2 = 0.929) with the peroxide value, unlike other films. Therefore, it is reliable to infer the peroxide value of edible oil by observing the color of the films, which helps customers avoid consuming expired oils.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
·
2021
·Vol. 30
·期 10
·1303-1312
·
IF 2.391
Duan Di,Huang Yong,Zou Ying,He Bingju,Tang Ruihui,Yang Liuxia,Zhang Zecao,Su Shucai,Wang Guoping,Zhang Deyi,Zhou Chunhui,Li Jing,Deng Maocheng
Analytical method which combines electronic tongue technique and chemometrics analysis is developed to discriminate oil types and predict oil quality. All the studied Camellia oil samples from pressing, n -hexane extraction and supercritical CO 2 extraction (SCCE), were successfully identified by principal component analysis (PCA) and hierarchical cluster analysis (HCA). Furthermore, multi factor linear regression model (MLRM) was established to predict oil quality, which are indicated by acid value (AV) and peroxide value (POV). The practical potential of e-tongue for the discrimination and assessment of Camellia oils has shown promising application in the characterization of Camellia oils in the oil quality evaluation.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
TALANTA
·
2023
·
IF 6.1
Yuanchao Lu,Yingcheng Tang,Ningxiang Yu,Xiaohua Nie,Xianghe Meng
Sensitively, accurately, and rapidly evaluating edible oils’ peroxide value (PV) is significant for safeguarding food quality and safety. However, the conventional detection methods are challenging to meet the above demands due to their complex operation, poor reproducibility, and professional personnel. The colorimetric method is an emerging technique to rapidly and on-site determine the PV of edible oils . CsPbBr 3 NCs, as a novel fluorescent-sensing material, have been applied in the chemical colorimetric analysis . However, the heavy use of high-toxic solvents (toluene, chloroform) in the CsPbBr 3 NCs colorimetric system significant-negatively influences the environment. This study evaluated the performances of CsPbBr 3 NCs in nine low-toxic solvents and investigated the potential response mechanism to PV. The results presented that CsPbBr 3 NCs in ethyl acetate displayed the highest photoluminescent intensity and the most uniform distribution. The results performed that the micro-morphology and crystal structure of CsPbBr 3 NCs in ethyl acetate were similar to that in toluene, demonstrating the potential excellent performance. Under optimum conditions, three methods, including photoluminescence (PL)-decreased, wavelength-shifted, and phone-based colorimetric methods, were established to evaluate PV with the LOD of 0.0034 g/100 g. The PV recovery rates in Soybean oil, Camellia oil, Linseed oil, and Olive oil were from 75.0% to 100.0%, with a relative error below 25%. Furthermore, it was believed that the decreased PL and shifted wavelength originated from the halogen substitution with the crystal-structure destructions and the surface-defect formations. Thus, developing the low-toxic colorimetric CsPbBr 3 NCs system with ethyl acetate could reduce the environmental influence and even enlighten the rise of other green detection methods for PV in edible oils.
研究领域:
分析化学
·
食品科学
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）