FOOD CHEMISTRY
·
2021
·
IF 7.514
Lukai Ma,Qiuxuan He,Yuanxin Qiu,Huifan Liu,Jihong Wu,Guoqin Liu,Charles Brennan,Margaret Anne Brennan,Lixue Zhu
Vegetable oils are increasingly replacing animal fats in diets, but malondialdehyde (MDA), a peroxidation product of these oils, has been regarded as toxic; this necessitated investigation of MDA formation during consumption. This study investigated MDA formation in four vegetable oils during frying French fries (FF) and fried chicken breast meat (FCBM) at 180 °C for 7 h. Results showed that MDA contents were lower in oils used for frying foods than in control oils, mainly because MDA was incorporated into the foods. MDA content was lower in FF, but higher in FCBM, due to the different food components. Model oil and food system analyses yielded similar results. MDA bound the hydrophobic helical structure in starch-based FF, but was exhibited greater reactivity with nucleophilic groups in protein-based FCBM, resulting in stronger interaction with FCBM than with FF. Our results indicated the existence of distinct mechanisms underlying MDA migration in different food matrixes.
研究领域:
食品科学
·
毒理学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2022
·Vol. 46
·期 5
·e16528
·
IF 2.609
Xuan Liu,Long Xu,Riming Luo,Dongxiao Sun-Waterhouse,Zhuang Liu,Qingqing Xu,Bo Yang,Dongming Lan,Weifei Wang,Yonghua Wang
Diacylglycerols are appreciated for their unique nutritional and pharmaceutical values. This study compared the thermal characteristics, oxidative stability, and frying applicability of a high-purity soybean-based diacylglycerol oil (SDO, 98.07%) and soybean oil (SO, 98.80%) that had similar fatty acid compositions. SDO showed similarity in solid fat content (SFC) at 35–40°C, whereas it showed differences in crystallization behaviors compared with SO. Specifically, SDO had crystals mainly in β form and its onset temperature of initial crystallization shifted to higher-melting temperature region. During thermal degradation, the contents of linoleic acid and linolenic acid in SDO decreased significantly lower than in SO, indicating higher oxidative stability of SDO. Potato strips and chicken drumsticks deep fried in SDO showed more desirable textures compared with those deep fried in SO. Glycidyl esters and 2(3)-monochloropropane-1,3(2)-diol esters were not detected in SDO after deep frying. Therefore, SDO serves as a potential alternative to SO for deep frying in food industry. Practical applications This study analyzed the physicochemical characteristics of highly pure soybean-based diacylglycerol oils comprehensively, and explored their thermal stability and applicability for food deep frying. The informative data and exploration would contribute to the potential utilization of soybean oil-based diacylglycerol oils in food processing.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Food & Function
·
2019
·Vol. 10
·期 11
·7052-7062
·
IF 3.241
Lukai Ma,Guoqin Liu,Weiwei Cheng,Xinqi Liu,Huifan Liu,Qin Wang
In this study, the formation of two toxic reactive aldehydes, 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE), was investigated during frying of two different foodstuffs at 180 °C for 7 h in three different vegetable oils. The results showed that HHE and HNE content in the oil after frying was lower than that in the oil fried without foods. It was mainly because of the incorporation of HHE/HNE into the fried foods. In French Fries (FF), the HNE content was higher, whereas it was lower in the fried chicken breast meat (FCBM). The bidirectional model systems consisting of the model oil frying system and the model food frying system were used. The result of the model oil system showed that the content of HNE was higher in FF for the higher hydrophobic property than that in HHE, which would be preferably bounded into the hydrophobic helical structures, whereas the lower content of HNE was observed in FCBM due to its higher reactivity towards the nucleophilic group, namely, the protein in FCBM. Furthermore, the model food frying system including starch and protein extracted from the corresponding foodstuffs verified the results in the model oil system. Finally, the probable migration mechanism of HHE and HNE in different food matrices was proposed for the first time.
研究领域:
食品科学
·
毒理学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2019
·
IF 3.579
Ning Zhang,Baoguo Sun,Xueying Mao,Haitao Chen,Yuyu Zhang
Fried allium oil has been widely used in traditional Chinese home cooking and recently has grown in popularity in the food manufacturing industry. Thus, physical and chemical changes during frying process were measured to investigate the flavor formation mechanism in green onion ( Allium fistulosum L.) deep-fried oil. With the increase of the oil temperature, important variations took place when the temperature rose above 140 °C during the whole frying process. A detailed study of these changes was made from both macro and micro aspects. From a macro perspective, sensory attributes including burnt, fried, oily, cooked vegetable and salty were strengthened. Meanwhile, the reference points of the oil samples on the fingerprint chart were distinguishable from others by electronic nose. In addition, contents of furans and furanones, sulfur-containing compounds, aldehydes and alcohols increased sharply according to SAFE-GC-MS analysis from a microscopic point of view, and contents of unsaturated fatty acids dropped remarkably while the saturated ones increased. These changes were considered to be caused by interactions between carbohydrates , proteins and fats in the deep-fried system and thermo degradations of sugars, amino acids and fats. The results indicated that the stage, when frying at temperatures ranging from 140 °C to 165 °C, was the most significant period for the flavor formation of the deep-fried oil.
研究领域:
食品科学
·
化学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2019
·Vol. 55
·期 4
·1833-1842
·
IF 2.281
Lukai Ma,Guoqin Liu,Weiwei Cheng,Xinqi Liu,Huifan Liu,Qin Wang,Guoxing Mao,Xintong Cai,Charles Brennan,Margaret A. Brennan
Summary The present work investigated the formation of three toxic aldehydes, malondialdehyde (MDA), 4-hydroxy-hexenal (HHE) and 4-hydroxy-nonenal (HNE), during deep-frying of different foods in corn oil (CO), rapeseed oil (RO) and linseed oil (LO). Besides, their contents in French fries (FF) and fried chicken breast meat (FCBM) were also explored. Results showed that the MDA/HHE/HNE levels in frying groups were all lower than those in control, indicating the incorporation into the fried foods. Apart from the different levels, MDA/HHE/HNE in FF and FCBM possessed similar variation tendencies, revealing the matrix-mediated distribution. The combined exposure assessment based on the threshold of toxicological concern (TTC) levels was conducted, and risks of exceeding the limitation values (1.5 μg kg bw −1 day −1 ) for HNE in CO and HHE in LO were exhibited. The consumption of both FF and FCBM should be regulated, considering the levels of MDA, HHE and HNE these fried foods may contain.
研究领域:
食品科学
·
毒理学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）