Foods
·
2022
·Vol. 11
·期 24
·4073
·
IF 5.561
Yingrui Ji,Dongming Lan,Weifei Wang,Kok Ming Goh,Chin Ping Tan,Yonghua Wang
With the prevalence of edible diacylglycerol (DAG) oil, which is beneficial to human, the generation of 3-monochloropropanediol esters (3-MCPDE) and glycidyl esters (GE) as well as the stability of physical properties during heat-induced processing still need to be explored. In this study, the experiment used olive-based edible oil with different contents of DAG (40, 60, and 80%) to make crackers and fry chicken. They were heated at 160 and 180 °C to determine the changes in 3-MCPDE and GE, the crackers’ hardness and gumminess, and the physical properties of the oil. During baking and frying, 3-MCPDE decreased, while the content of GE slightly increased with the prolonged heating duration. Finally, 3-MCPDE and GE were lower than 1.25 mg/kg and 1.00 mg/kg, respectively. The AV increased proportionally as duration increased and POV was below 0.30 g/100 g. In general, the changes in 3-MCPDE and GE were related to the heating temperature and duration, and not significantly (p> 0.05) related to the content of DAG.Keywords:3-MCPD ester;glycidyl ester;diacylglycerol;crackers;frying oil
研究领域:
食品科学
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化学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2016
·Vol. 41
·期 4
·e13088
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IF 0.894
Jin-Lin Li,Zong-Cai Tu,Xiao-Mei Sha,Lu Zhang,De-Rong Lin,Kai Zeng,Hui Wang,Juan-Juan Pang,Ping-Ping Tang
The effect of frying on fatty acid profile, free amino acids and volatile compounds of grass carp ( Ctenopharyngodon idellus ) fillets was investigated by comparing two frying time points (2 and 4 min). Although frying decreased overall fatty acid content with different degree of degradation between the two frying time points, the content of C18:2 n-6 and C18:3 n-3 was significantly increased ( P < 0.05). By contrast, the total free amino acids content increased from 53.36 nmol/kg in raw to 65.03 and 72.18 nmol/kg in samples fried for 2 and 4 min, respectively. It appeared that frying likely increased the content and number of volatiles since 13 and 4 novel volatiles were formed during 0–2 and 2–4 min of frying, respectively. It can be concluded that frying improves the taste and flavor of food, but decreases the nutritional value of grass carp fillets to some extent. Practical Applications Grass carp ( Ctenopharyngodon idellus ), one of the most important freshwater fish, is a valuable source of nutrition. It is usually treated by one or more various cooking processes before consumption, which gives rise to major changes in composition. Frying is one of the most common methods for processing fish to improve its nutrition, flavor and taste. The purpose of this study was to investigate the effect of frying on fatty acid composition, free amino acids and volatiles in grass carp meat. The results of this study provide a better understanding of how frying influences the nutrition and taste of grass carp fillets, and how the overall volatile profile changes during frying. This information could provide scientific guidance for processing delicious, nutritional and healthy fish products, and promote the application of grass carp even freshwater fish in food industry.
研究领域:
食品科学
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营养学
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DOI
高影响因子
MICROCHEMICAL JOURNAL
·
2022
·
IF 5.304
Yanxin Li,Chong Ma,Jinmao You,Shijuan Zhang
Deuterated dansylhydrazine (d 6 -DH) was prepared by one step simple reaction, and applied to the stable isotope labeling (SIL) of aldehydes with the aid of commercially available dansylhydrazine (DH). Common multiple reaction monitoring (MRM) parameters was obtained by a few standard samples and then applied to other aldehydes. Hence levels of unknown aldehydes in real samples was identified using the sensitive MRM mode but not the traditional scan mode. The SIL strategy also enhanced the quantitation accuracy because samples and standards were d 6 -DH and DH labeled respectively, and then mass spectrum (MS) analyzed simultaneously. Analytes and standards were analyzed in identical MS conditions, and thus matrix effect which caused by different ionization efficiency between samples and standards was greatly minimized. The proposed method was applied to the SIL analysis of 21 aldehydes with limits of detection (LODs) ranged from 8.0 − 14.2 ng/kg. The recoveries were in the range of 85.3–96.4%, and the matrix effect was in the range of 90.1–102.6%.
研究领域:
分析化学
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食品科学
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质谱技术
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DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 4
·827
·
IF 5.2
Lili Cao,Pengpeng Jia,Haotian Liu,Shengmei Kang,Shaotong Jiang,Min Pang
Fragrant rapeseed oil (FRO) is a frying oil widely loved by consumers, but its quality deteriorates with increasing frying time. In this study, the effect of high-canolol phenolic extracts (HCP) on the physicochemical properties and flavor of FRO during frying was investigated. During frying, HCP significantly inhibited the increase in peroxide, acid, p-anisidine, and carbonyl values, as well as total polar compounds and degradation of unsaturated fatty acids. A total of 16 volatile flavor compounds that significantly contributed to the overall flavor of FRO were identified. HCP was effective in reducing the generation of off-flavors (hexanoic acid, nonanoic acid, etc.) and increased the level of pleasant deep-fried flavors (such as (E,E)-2,4-decadienal). Therefore, the application of HCP has a positive effect on protecting the quality and prolonging the usability of FRO.Keywords:canolol;fragrant rapeseed oil;frying process;flavor compounds
研究领域:
食品科学
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化学
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DOI
PubMed
高影响因子
Journal of Cleaner Production
·
2024
·
IF 9.7
Jia-Liang Guo,Qing-Qing Sun,Zhong-Qiu Liu,Feng-Xiang Wang,Tingjun Fu,Yujing Liu,Anguo Ying
Directionally converting waste frying oil (WFO) to biodiesel is not only a crucial strategy for its clean and efficient utilization, but also a promising alternative for the large-scale substitution of petroleum-based fuels. However, the challenge of reducing mass transfer resistance between the alcohol/oil bi-liquid phases remains a major obstacle in the industrialization of WFO-based biodiesel (WFOBB). Additionally, both rapid emulsification and efficient demulsification still present bottlenecks that need to be addressed in emulsion reaction. Herein, the present study successfully demonstrates the fabrication of a novel Pickering interfacial catalyst with immobilized Brønsted-Lewis di-acid functionalized ionic liquids and photosensitizer (P(5[DVB]-[SP]-[ILs-2FeCl 3 ])@SiO 2 @Fe 3 O 4 ) through layer-by-layer self-assembly. This novel Pickering interfacial catalyst efficiently constructed an intelligent magneto-optical dual stimuli-responsive Pickering emulsion . The intelligent Pickering emulsion enables precise control over amphiphilic interfacial catalyst using Vis-light regulation, thereby significantly enhancing mass transfer in the biphasic methanol-WFO system while providing an optimal hydrophobic micro-environment for highly efficient WFOBB production . The intelligent Pickering catalyst exhibits exceptional catalytic performance in achieving a 92.4% yield of WFOBB, which is currently the highest reported value under similar conditions. Furthermore, the efficient demulsification and separation of this Pickering interfacial catalyst could be achieved through the synergistic effect of UV-irradiation-induced hydrophilicity and its magnetic property. These findings present a new avenue for advancing the development of WFOBB technologies, while also offering promising prospects for industrial applications of Pickering emulsion systems .
研究领域:
化学工程
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环境科学
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材料科学
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DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xin Ma,Shimin Wu
Reductions in polycyclic aromatic hydrocarbon (PAH) concentrations have been observed during frying. However, transformation mechanisms of PAHs remain unclear. We hypothesize that PAHs may be oxidized into oxygenated polycyclic aromatic hydrocarbons (OPAHs) and other derivatives during frying. First, the levels of 24 PAHs and 12 OPAHs during frying stinky tofu were evaluated. Among the OPAHs, 9,10-anthraquinone exhibited the greatest increase in frying oil, with an increase rate of 55 %. The transformation of anthracene into 9,10-anthraquinone was further confirmed through stable isotope tracing. Targeted and untargeted mass spectrometry analyses suggested that anthrone, heavy PAHs, and alkyl derivatives were also produced from anthracene. Theoretical calculations revealed that radical addition was kinetically and energetically more favourable than hydrogen abstraction in the initial reaction of anthracene. This study systematically elucidates, for the first time, the transformation mechanisms of anthracene in frying oil, paving the way for reducing health risks associated with PAHs.
研究领域:
食品科学
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环境化学
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健康与毒理学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
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2022
·Vol. 87
·期 10
·4504-4521
·
IF 3.693
Hao-Xiang Gao,Nan Chen,Qiang He,Bi Shi,Zhi-Long Yu,Wei-Cai Zeng
The potential uses of Ligustrum robustum (Rxob.) Blume extract as a natural antioxidant to protect the quality of different oils during storage and frying process were studied. The results showed that L. robustum extract has been shown to retard the decline in the quality of both oils based on the tests of acid value, peroxide value, p -anisidine value, color, volatile flavor, and fatty acid compositions, and the protective effect of L. robustum extract on the quality of peanut oil was better than that of palm oil. By the component analysis, L. robustum extract was found to have a total phenols content of 140.75 ± 1.52 mg/g, and ligurobustoside C was identified as the main phenolic compound. The thermogravimetric and differential scanning calorimetry results showed that L. robustum extract enhanced the oxidative stability of peanut and palm oils. In addition, Fourier transform infrared results indicated that L. robustum extract had protective effects on the C=C bond and ester bond of oil molecule. Moreover, by using electron spin resonance technique, L. robustum extract showed the ability to inhibit and scavenge alkyl-free radicals in both oils. The present results suggested that L. robustum extract may protect the quality of oils during the storage and frying process by inhibiting the oxidation of unsaturated fatty acids and might be a potential natural antioxidant in the food industry. Practical Applications The excellent antioxidant ability of Ligustrum robustum (Rxob.) Blume extract on the oxidation of different oils and its low price indicated that it could be used as a new low-cost natural antioxidant in oil processing.
研究领域:
食品科学
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植物化学
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DOI
PubMed
高影响因子
Journal of Environmental Chemical Engineering
·
2025
·
IF 7.2
Rui Han,Shizhi Ruan,Anning Zhou,Zhen Li,Hong Wang,Ningning Zhang
Waste fried oil (WFO) and coal gasification fine slag (CGFS) are both environmentally hazardous wastes, and the flotation separation of resources from CGFS is over-reliant on non-renewable petrochemicals as collectors, it is significant to utilize WFO to prepare renewable collectors for CGFS separation. In this study, six surfactants were selected to be compounded with WFO to prepare renewable collectors, and the flotation effect of the compounded collectors on CGFS and the surfactant-enhanced mechanism for WFO flotation effect were examined through flotation experiments, flotation kinetics experiments, laser particle size analysis, FTIR analysis, XPS analysis, and induction time tests. The results show that WFO alone needs to be used in a large dosage (>30 kg/t) in order to show better flotation performance than diesel, while the flotation performance is greatly improved after compounding with surfactants, among which the best effect is achieved with Span80, and the dosage cut-off point of the compounded collector for flotation better than diesel is reduced to 12.5 kg/t. The surfactant can make the dispersed droplet size of WFO in water decrease from D 50 = 120 μm to 5.63 μm. Meanwhile, the surfactant-assisted WFO can be adsorbed on the residual carbon surface of CGFS through hydrophobic and hydrogen-bonding forces, which can mask the hydrophilic region of the carbon surface and enhance its hydrophobicity. Surfactant-assisted WFO can further shorten the adhesion induction time between CGFS particles and air bubbles, thus facilitating the recovery of more residual carbon in a shorter period of time. The findings can provide theoretical basis and technical support for the resourceful disposal of WFO and CGFS synergistically.
研究领域:
环境科学
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资源回收
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化工
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DOI
高影响因子
RSC Advances
·
2019
·Vol. 9
·期 27
·15162-15170
·
IF 3.049
Yuting Wang,Huiyu Hu,David Julian McClements,Shaoping Nie,Mingyue Shen,Chang Li,Yousheng Huang,Jie Chen,Maomao Zeng,Mingyong Xie
Lysine-derived advanced glycation end-products (AGEs), including Nε-carboxymethyllysine (CML), Nε-carboxyethyllysine (CEL) and pyrraline, are prevalent in processed foods. The impact of lipids on AGE formation is still contentious and most of our current knowledge is based only on CML. Little is known about how lipids impact the formation of CEL and pyrraline, or their involvement in formation pathways. This study investigated the effect of lipids (fatty acids and triglycerides) on the formation of CML, CEL and pyrraline simultaneously in model systems subjected to frying temperature. The results showed the presence of the lipids promoted the formation of CML, CEL and pyrraline. The promotion effects on CML and CEL were not dependent on the unsaturation degree and addition level (50, 100 or 150 μmol) of lipid, while pyrraline formation depended on lipid type (fatty acids vs. triglycerides) and level. The concentration of CML and CEL was statistically correlated with the concentration of glyoxal (GO) and methylglyoxal (MGO), respectively. The pyrraline concentration was statistically correlated with fructoselysine concentration. These results suggested that lipids promote the formation of lysine-derived AGEs by impacting the generation of Amadori products and α-dicarbonyl compounds. This information may be useful for optimizing the formulation and processing conditions to create tastier and healthier foods.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
DIAMOND AND RELATED MATERIALS
·
2023
·
IF 4.1
Yuan Xue,JinXia Wang,Hong Yuan,Hui Li
With the aim of preparing a sulfonic acid-type solid acid catalyst having a high density of acid sites and excellent stability, this work synthesized sulfonic acid bowl-shaped hydrothermal carbon microspheres (SA-OBHCs), using amine groups as the primary sulfonic acid bonding sites. This material was synthesized via a three-step functionalization process comprising the oxidation , amidation and sulfonation of BHCs. The extent to which chlorosulfonic acid reacted with amine groups in diethylenetriamine molecules on microsphere surfaces was also investigated using density functional theory calculations. These calculations showed that the substitution reaction of primary amines proceeded less readily than that of secondary amines but provided a more stable product. The surface acid d ensity of the SA-OBHCs was as high as 11.2 mmol·g −1 and the –SO 3 H groups on the SA-OBHCs were found to be thermally stable up to 200 °C. These SA-OBHCs were subsequently used to catalyze the synthesis of fatty acid methyl esters (FAMEs) from a waste frying oil model compound and methanol. Reactions performed using a methanol/oil molar ratio of 20:1 at 140 °C for 3 h gave a FAMEs yield of 93.4 %. After four reuses, an SA-OBHCs specimen provided a FAMEs yield of 77.5 %, demonstrating the significant stability of this material.
研究领域:
化学工程
·
催化材料科学
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DOI
高影响因子
JOURNAL OF POROUS MATERIALS
·
2019
·Vol. 26
·期 5
·1435-1445
·
IF 1.947
Yang Lijuan,Yuan Hong,Wang Siyu
Ordered mesoporous carbon (OMC) was prepared via the inverse replication method using SBA-15 as a hard template and sucrose as a carbon precursor. OMC was sulfonated to obtain the solid acid catalysts, such as OMC-SS and OMC-DS, by heating with sulfuric acid or coupling with sulfanilic acid diazonium. TEM and small-angle X-ray diffraction (XRD) results showed that OMC, OMC-SS, and OMC-DS exhibited ordered porous structures. XPS and Raman analysis showed that OMC had graphite structure. N 2 -BET analysis indicated that OMC, OMC-SS, and OMC-DS had average pore diameters of 3.0–3.3 nm and exhibited bimodal mesopore size distributions. Moreover, N 2 -BET analysis revealed that OMC, OMC-SS, and OMC-DS had surface areas of 1411, 924 and 1001 m 2 /g, respectively. The surface acid contents of OMC-SS and OMC-DS were 3.9–4.0 mmol H + / g and higher than those of OCM (2.8 mmol H + /g). FTIR results demonstrated that –SO 3 H was present on OMC-SS and OMC-DS. OMC-SS and OMC-DS were used to catalyze the transesterification and epoxidation of waste frying oil. The transesterification reactions catalyzed using OMC-SS and OMC-DS provided the maximum yields of fatty acid methyl esters of 90.3 ± 3.3% and 89.0 ± 2.1%, respectively. The double-bond conversion rates of epoxidation reactions catalyzed using OMC-SS and OMC-DS reached 77.2 ± 1.9% and 68.5 ± 2.6%, respectively. The epoxy yields of epoxidation reactions catalyzed using OMC-SS and OMC-DS were 70.3 ± 2.4% and 65.1 ± 1.8%, respectively.
研究领域:
材料科学
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催化化学
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DOI
高影响因子
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
·
2019
·Vol. 94
·期 11
·3538-3547
·
IF 2.659
Lijuan Yang,Siyu Wang,Hong Yuan,Hai Liu
BACKGROUND Mesoporous double-layer carbon microspheres (DCSs) were synthesized using hollow tin(IV) oxide (SnO 2 ) microspheres as hard template and sucrose as carbon precursor via the hydrothermal method. Sulfonic acid groups (-SO 3 H) were introduced onto the surfaces of DCS by sulfuric acid heating and sulfanilic acid diazonium coupling, respectively, to form two solid acids (DCS-SS and DCS-DS, respectively). RESULTS The transmission electron microscopy images showed that the carbon microspheres possessed a hollow double-layer structure with diameters of about 200 to 300 nm and shell thickness of about 30 to 50 nm. Furthermore, the sulfonate treatments caused no changes in the morphology of carbon microspheres. The nitrogen (N 2 )-Brunauer–Emmett–Teller (BET) results indicate that DCS, DCS-SS, and DCS-DS featured mesopores with an average pore size of 4.5 to 4.8 nm and BET surface areas of 75 m 2 /g, 57 m 2 /g, and 53 m 2 /g, respectively. The X-ray photoelectron spectroscopy and Fourier-transform infrared results confirmed that the DCS-SS and DCS-DS contained a -SO 3 H group and their surface acid densities are 4.5 and 4.1 mmol/g, respectively. CONCLUSION DCS-SS and DCS-DS were used to catalyze the transesterification of waste frying oil, and the highest yields of fatty acid methyl esters, that is, 85% and 80%, respectively, could be obtained. © 2019 Society of Chemical Industry
研究领域:
材料科学
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催化化学
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DOI
高影响因子
危险品化学品经营许可证（带存储）