Foods
·
2022
·Vol. 11
·期 11
·1661
·
IF 5.561
Ruijia Liu,Nan Qi,Jie Sun,Haitao Chen,Ning Zhang,Baoguo Sun
Fried pepper (Zanthoxylum bungeanumMaxim.) oil (FPO) is widely used in Chinese cuisine because of its unique aroma. To investigate the effects of different frying temperatures and different frying times on the volatile composition and odor characteristics of FPOs, descriptive sensory analysis (DSA), solvent-assisted flavor evaporation–gas chromatography–mass spectrometry (SAFE–GC–MS) and electronic nose (E-nose) were used to analyze the FPOs (FPO1–FPO4 represented the pepper oil fried at 110 °C, 120 °C, 130 °C, and 140 °C; FPO5–FPO7 represented the pepper oil fried for 10 min, 20 min and 30 min). The results showed that FPO3 and FPO6 had strong citrus-like and floral aromas and exhibited significant advantages in sensory attributes. A total of 46 volatile compounds were identified by SAFE–GC–MS; among them, FPO3 and FPO6 had a higher volatile compound content.β-Caryophyllene was detected in only FPO3 and FPO6; linalool was higher in FPO3 and FPO6, which might cause them to exhibit stronger floral and citrus-like aromas. The presence of (2E,4E)-2,4-decanedienal would be one of the reasons for the strong fatty aroma exhibited in FPO4 and FPO7. FPO3 and FPO6 were associated with citrus-like and floral aromas by partial least squares regression (PLSR) analysis, which agreed with the sensory evaluation results.Keywords:fried pepper oil;frying temperatures;frying times;GC–MS;odor;aroma profiles
研究领域:
食品科学
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化学工程
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感官分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Yuan Yuan,Congcong Cui,Hui Liu,Xuenan Li,Yue Cao,Yan Zhang,Haiyang Yan
In this study, we investigated the influence of various factors on the formation of 2-monochloro-1,3-propanediol and 3-monochloro-1,2-propanediol (MCPD) esters in Chinese fried dough sticks. The results showed types of oil significantly affected the content of MCPD esters in fried dough sticks, with palm oil responsible for the highest. As well, temperature and time affected the content of MCPD esters ( P < 0.05). Treatment at 200 °C for 4 min resulted in 1.87 mg/kg 3-MCPD esters and 0.68 mg/kg 2-MCPD esters, respectively. The dough containing 1 g/100 g NaCl was fried at 180 °C for 4 min, resulting in elevated levels of MCPD esters. MCPD esters in fried dough sticks constantly varied during the 8-h cycle in 3 consecutive days and the 12-h frying cycle. Pearson correlation test showed 3-MCPD esters had a positive correlation with 2-MCPD esters ( R = 0.920), which allowed 3-MCPD esters to be a representative index of MCPD esters. A good correlation between the acid value (AV), p -anisidine value ( p -AnV), color (ΔΕ) of frying oil and MCPD esters in fried dough sticks was also found. The changes of MCPD esters of fried dough sticks were assumed to be caused by oxidation and hydrolysis of oil during frying.
研究领域:
食品安全
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食品化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
·
2019
·Vol. 96
·期 12
·1367-1377
·
IF 1.72
Zhong-Yuan Liu,Da-Yong Zhou,Kanyasiri Rakariyatham,Hong-Kai Xie,De-Yang Li,Bei-Wei Zhu,Fereidoon Shahidi
The current study shows the compositional changes and oxidation development of clam ( Ruditapes philippinarum , R. philippinarum ) lipids and frying oils when subjected to different processing conditions. Parameters measured include acid value, peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), total oxidation (TOTOX), lipid classes, fatty acid composition, phosphatidylcholine (PC), and phosphatidylethanolamine (PE) contents together with major glycerophospholipid (GP) molecular species. Deep-fat frying increased triacylglycerol (TAG) content and decreased the contents of PC, PE, and GP molecular species in clam in a time-dependent manner. Meanwhile, minor amounts of free fatty acids, diacylglycerols, monoacylglycerols, and polar lipids were detected in frying oils, indicating lipid migration between the clam and frying oils. The time-dependent increase of POV, TBARS, and TOTOX in fried clams and frying oils with concurrent reduction of docosahexenoic acid and eicosapentaenoic acid indicates extensive oxidative degradation of clam lipids. Moreover, the moisture-rich clam aggravated the deterioration of frying oils. Consequently, deep-fat frying significantly altered the lipid profile and decreased the nutritional value of clams.
研究领域:
食品科学
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营养学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Lina Qiao,Jing Wang,Bing Liu,Junyi Wang,Ruifang Wang,Ning Zhang,Baoguo Sun,Yuping Liu,Shuqi Wang,Jie Sun
The flavor of deep-fried green onion oil (FO) changed significantly at 155 °C, with decreased fresh onion-like aroma and green scent, and increased savory and burnt notes. A total of 144 odorants were identified in FO samples. The total content of sulfur-containing odorants was highest at 155 ℃, while the total content of target furans and aldehydes/ketones peaked at 165 ℃. UFA accounted for approximately 95 % of the non-volatile fractions in FO, mainly in the form of PUFA . The oxidation degradation of UFA at high temperatures promoted the generation of small molecule aldehydes. Odorants in FO predominantly originated from reactions between sugars and amino acids , contributing to the enticing aroma.
研究领域:
食品科学
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化学
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农学
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风味化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·Vol. 89
·期 6
·3306-3317
·
IF 3.2
Hao-Xiang Gao,Nan Chen,Qiang He,Bi Shi,Wei-Cai Zeng
The increasing concerns about health have led to a growing demand for high-quality fried foods. The potential uses of Ligustrum robustum (Rxob.) Blume, a traditional tea in China, as natural additives to enhance the quality of starchy food during frying was studied. Results indicated that L. robustum polyphenols extract (LREs) could improve the quality of fried starchy food, according to the tests of color, moisture content, oil content, texture property, and volatile flavor. The in vitro digestion results demonstrated that LRE reduced the final glucose content from 11.35 ± 0.17 to 10.80 ± 0.70 mmol/L and increased the phenolic content of fried starch foods from 1.23 ± 0.04 to 3.76 ± 0.14 mg/g. The appearance and polarizing microscopy results showed that LRE promoted large starch bulges on the surface of fried starchy foods. Meanwhile, X-ray diffraction results showed that LRE increased the intensity of characteristic diffraction peak of fried starch with a range of 21.8%–28%, and Fourier transform infrared results showed that LRE reduced the damage to short-range order structure of starch caused by the frying process. In addition, LRE increased the aggregation of starch granules according to the SEM observation and decreased the enthalpy of starch gelatinization based on the differential scanning calorimetry results. The present results suggest that LREs have the potential to be utilized as a natural additive for regulating the quality of fried starchy food in food industries. Practical Application The enhancement of L. robustum polyphenols on the quality of starchy food during frying was found, and its mechanisms were also explored. This work indicated that L. robustum might be used as a novel economic natural additive for producing high-quality fried foods.
研究领域:
食品科学
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植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2020
·Vol. 85
·期 11
·3786-3796
·
IF 2.479
Hao-Xiang Gao,Jie Yu,Nan Chen,Wei-Cai Zeng
The effects and action mechanism of tea polyphenols (TP) on the quality of rapeseed oil during frying process were investigated. Results showed that compared with control, TP (0.04%, w / w ) exhibited the remarkable ability to inhibit the deterioration of acid value, peroxide value, anisidine value, viscosity, and color of frying oil. By using gas chromatography-mass spectrometry, frying oil with TP showed the higher content of unsaturated fatty acids (72.79%) and lower content of trans fatty acids (3.36%) than those of control. Meanwhile, frying oil with TP had a higher total phenolic content than control at the same frying time. In addition, the thermo gravimetric-differential scanning calorimetry results showed that TP could increase the oxidation stability of rapeseed oil. Furthermore, according to the Fourier transform infrared and molecular dynamic simulation results, TP could reduce the breaking degree of = C–H bond, C–O–C bond, and C = C bond in oil molecules, and inhibit the oxidation of oil components by inhibiting the generation of free radicals and eliminating free radicals. All present results suggested that TP showed the potential value to be used for protecting the quality of oil during the frying process in food and chemical industries. Practical Applications The inhibitory effect of tea polyphenols on the deterioration of quality of rapeseed oil during frying was found and the mechanism had also preliminarily interpretation. This work provided a method for monitoring the quality of fry oil and provided the theoretical basis for the use of tea polyphenols in frying.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Junbo Chu,Songyi Lin,Xiuping Dong,Bo Liu,Haiyou Dong,Simin Zhang
As a widely consumed prepared food, the preservation of nutrient retention and sensory quality in batter fried oysters is a significant concern. Deep frying, air frying, and vacuum frying (VF) were used to prepare battered fried oysters. Guar gum (GG) and xanthan gum (XG) were added at 0.2 % ( w /w) to mitigate surface cracking caused by vacuum pressure fluctuations during VF processing. Results indicated that both GG and XG combined VF significantly preserved oyster nutrients while reducing lipid and protein oxidation. Two predictive models were developed based on best optimized battered oyster processing parameters. Model-1 used multi-dimensional variables to predict shelf life with MAPE 2.88 % and R 2 0.9992, showing high accuracy. Model-2/3, using storage temperature/time as inputs and quality indices as outputs, effectively captured freshness changes. This study aims to provide a theoretical framework for the development, processing, and quality control of seafood.
研究领域:
食品科学
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生物技术
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2021
·
IF 4.556
Shanshan Liu,Yadong Zhong,Mingyue Shen,Yuxuan Yan,Yanpeng Yu,Jianhua Xie,Shaoping Nie,Mingyong Xie
This study investigated the effects of frying of foods on the fatty acids and formation of carbonyl compounds in frying soybean oils. Rice cakes and hairtails were selected as typical starch/protein-based foods for frying using soybean oil. In this study, fifteen carbonyl compounds were detected by an efficient high performance liquid chromatography (HPLC) developed by this paper. During frying with rice cakes or hairtails, the linolenic acid in frying oils was reduced by approximately 20 % compared with that in the no-food frying system. Fewer types of carbonyl compounds (frying without food: 11; frying of rice cakes: 9; frying of hairtails: 6) were detected, and the levels of some carbonyl compounds such as trans-2-nonenal were decreased. Results suggested that frying rice cakes or hairtails can substantially influence the contents of fatty acids and the formation of carbonyl compounds in frying oils. This study provides references for evaluating the quality of fried oil and food.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
MATERIALS LETTERS
·
2024
·
IF 2.7
Ke Su,Qianzai Zhou,Yingchun He,Sijia Yu,Haijun Yang
Ammonium nitrate (AN) is an important explosive that is widely used in military and civilian fields. However, the high hygroscopicity of AN limit its wider applications and developments. In this study, AN were coated with Co8HQ complexes via solid–solid method, giving a series of surface modified AN/Co8HQs. AN and AN/Co8HQs were characterized by XRD, FTIR, SEM, and EDS. The water contact angles of AN/Co8HQs are higher than that of AN. Hygroscopicity experiments show that the hygroscopicity of AN/Co8HQs was reduced over 40 % at all tested relative humidities in 24 h. The AN/1.5 %Co8HQ showed a 70 % hygroscopicity drop in 24 h at 97.3 % RH. Micrographs of AN/Co8HQ show that Co8HQ were uniformly coated on the surface of AN and filled the voids of AN. Generally, a straightforward and scalable method is provided to improve the anti-hygroscopic properties of AN, which has a considerable potential for practical applications. This gives AN/Co8HQ a very good anti-hygroscopic property.
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Dan Peng,Qi Zhou,Min Su,Shaoshuai Zheng,Shuli Xie,Jun Li
Low-field nuclear magnetic resonance (LF-NMR) combined with chemometrics was used for the rapidly and nondestructively quantitative determination of carbonyl value (CV) of frying oils during frying process. The quality indices of frying oils during frying process were analyzed as well as the changes of its LF-NMR signal, followed by exploring the correlation between the quality indices of frying oils and the relaxation-characteristic indices and investigating the influences of modeling data and preprocessing methods on the modeling performance. Based on the echo decay curves data of LF-NMR and the relaxation-characteristic indices data, the prediction model of CV was established by partial least square (PLS), principal component regression (PCR), multiple linear regression (MLR), and support vector machine regression (SVR). Results showed that there was a significant correlation between CV and relaxation-characteristic indices ( p < 0.01) with both modeling data and preprocessing methods affecting the model performance. The prediction performance of non-linear SVR model was significantly superior to that of linear modeling methods (PLS, PCR, and MLR). The best prediction model of CV was built using the SVR method based on echo decay curves data. The root mean square error of prediction and coefficient of determination were 2.599 mmol/kg and 0.9873, respectively.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Zhaoxian Huang,Dan Xie,Zhenyu Cao,Zengwang Guo,Liang Chen,Lianzhou Jiang,Xiaonan Sui,Zhongjiang Wang
The effects of sodium chloride (NaCl) and tert-butylhydroquinone (TBHQ) on 3-monochloropropane-1,2-diol (3-MCPD) ester and glycidyl esters (GEs) contents were investigated during long-term deep-frying (177 °C, 4 days). The properties of fried food probably affect the formation of 3-MCPD esters and GEs in frying oil. Less NaCl promoted lower 3-MCPD ester and GEs contents, contents of 3-MCPD ester and GEs in the extracted oils from Youtiao (0 mg/kg TBHQ) reduced from 1.272 to 0.360 mg/kg and 0.559 to 0.346 mg/kg, respectively, while the amount of NaCl in Youtiao reduced from 1.5 to 0.0 g/100 g. TBHQ possibly decreased the 3-MCPD ester and GEs contents by suppressing the formation of radical intermediates. The 3-MCPD ester and GEs contents in the extracted oils from Youtiao (1.5 g/100 g NaCl) decreased from 1.221 to 0.893 mg/kg and 0.534 to 0.312 mg/kg, respectively, while the amount of TBHQ in Youtiao increased from 0 to 300 mg/kg. The formation of 3-MCPD esters might be accompanied by decomposition, GEs were rarely generated but decomposed during long-term frying. 3-MCPD esters and GEs entered fried food through frying oil, and the 3-MCPD ester and GEs contents in the extracted oil from Youtiao were closely related to those in the frying oils.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CONTROL
·
2021
·
IF 5.548
Zeyi Wu,Qin Ye,Jinshuang Wang,Ningxiang Yu,Xiaohua Nie,Chaosheng Xia,Xianghe Meng
Chicken breast, a food rich in protein, was deep-fried in soybean oil (SBO) at 140, 175 and 190 °C for 20 continuous batches, and the profiles of acid value (AV), peroxide value (PV), 2-tert-Butyl-1,4-dihydrobenzoquinone (TBHQ), and 2-tert-Butyl-1,4-benzoquinone (TBBQ) in SBO and fried chicken breast were determined. The results suggested that frying at 140 °C produced increased conversion of TBHQ to TBBQ and oxidation of the frying oil than at 175 °C, which was close to that found at 190 °C. The highest TBBQ peak concentration of 2.89 ± 0.12 and 13.88 ± 0.27 mg/kg for fried chicken breast and frying oil corresponded to the 7th and 6th frying batch at 140 °C, respectively. The experimental results on determination of the AV, PV, moisture and the content of oxygen in frying oil suggested that more moisture and oxygen were retained in oil when frying at 140 °C than that at 175 °C, which may explain the over-conversion of TBHQ to TBBQ when frying at low temperature. The results on aeration frying and water injection frying experiments indicated that moisture and oxygen had a great impact on the oxidation of TBHQ in frying oil.
研究领域:
食品科学
·
化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）