Food Biophysics
·
2020
·Vol. 15
·期 4
·452-462
·
IF 2.387
Zeng Chaoxi,Wan Zheng,Xia Huiping,Zhao Haiyang,Guo Shiyin
In this study, naturally occurring ingredient diosgenin was utilized as an organogelator for structuring canola oil. Results show that stable diosgenin-based organogel can be obtained at only 2% of diosgenin concentration when the gel preparation temperature is 100 °C. Oil binding capacity and rheological properties of the organogel were investigated. Results demonstrate that these two macroscopic characteristics of the organogels can be significantly modified by simply changing the gel preparation temperature or diosgenin concentration. When the preparation temperature was 120 °C and the diosgenin concentration higher than 4%, oil binding capacity of at least 90% were obtained. Furthermore, higher gel preparation temperature resulted in higher G′values of the diosgenin-based organogels. According to the results analyzed by polarized light microscopy, XRD and FT-IR, it can be found that the possible gelation mechanism of the diosgenin-based organogels is formation of supramolecular structures by self-assembly of diosgenin molecule crystals via hydrogen bonding interaction. Varying gel preparation conditions of the organogels lead to self-assembly of diosgenin molecules to form different microstructures. Therefore, diosgenin can be considered as a good organogelator for producing functional organogel from canola oil. The novel diosgenin-based organogel is expected to be widely used in bio-related fields such as food and pharmaceutical industries.
研究领域:
食品科学
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材料科学
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DOI
高影响因子
Journal of Building Engineering
·
2025
·
IF 7.4
Rongfeng Gao,Jiaxi Mao,Shengqian Ruan,Yilu Qiu,Shenhao Ye,Shikun Chen,Yi Liu,Dongming Yan
Eco-friendly geopolymers have demonstrated highly effective in immobilising organic liquid wastes, even outperforming Portland cement-based materials. To evaluate the feasibility of reusing liquid waste-containing geopolymers, this study systematically investigated the effects of immobilising three categories of organic liquids, i.e., vegetable oil, mineral oil, and organosilicon liquids, on the strength, wettability, water absorption, multi-scale pore structure, and chemical composition of metakaolin-based geopolymers (MKGs). Results indicate that mixing 18 % vegetable oil has minimal impact on the early-age (3 and 7 d) compressive strength but reduces long-term (28 d) strength by 29.2−34.9 %. Vegetable oil generally exists as small spherical droplets (10−50 μm) within the MKG matrix, acting as hydrophobic fillers that reduce the water absorption rate by 78.0−83.2 %. In contrast, mineral oil with low dosages of <4 % enhances the 28-d compressive strength by up to 20.4 %. Mineral oil tends to aggregate into larger droplets (20–100 μm) due to poor dispersion. Organosilicon liquids markedly improve hydrophobicity of MKG, with water transport inhibition varying based on the functional groups of organosilicons and the microstructure of MKG matrix. This work reveals the effects and underlying mechanisms of various organic liquids on the reaction and properties of MKG, providing guidance for assessing their engineering applicability, durability, and functionality, and promoting the full utilisation of available resources.
研究领域:
材料科学
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环境工程
✓ 已验证
产品关联
DOI
高影响因子
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
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植物化学
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产品关联
DOI
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2022
·
IF 5.518
Ying Xu,Xiaofei Xie,Chuankang Jia,Huimin Yan,Yalin Peng,Jun Qi,Guoyuan Xiong,Haiyue Xing,Xinglian Xu,Chen Cao
The release of volatile compounds in food processing is inevitable, and controlling aroma release is an important means of improving flavor quality. Herein, the physical stability and aroma release of 50 wt% rapeseed oil-in-water emulsions stabilized by 1 wt% gelatin at various pH levels were investigated in this study. Results showed that the emulsion prepared at pH 10 had a lower creaming index (CI), a smaller droplet size, a higher zeta potential value, and greater elasticity than that prepared at pH 4 and 7. Isobutanol , dimethyl sulfide , dimethyl sulfoxide , dimethyl sulfone , and γ-butyrolactone were detected in rapeseed oil but not in all emulsions. When the aqueous phase pH increased, the ability of emulsions to bind hydrophobic compounds increased significantly, while its ability to bind hydrophilic compounds with a density greater than water or less than oil decreased. The enhancement of the aroma-retention ability was due to an increase in the binding area between hydrophobic odorants and oil droplets, while the decrease in the aroma-retention ability was due to the hydrophilic properties of odorants, thin protein films , and density difference. This work explained the flavor release mechanism from the perspective of the hydrophobicity and density of volatile compounds and the interfacial protein films, which can provide certain theoretical and practical values for improving the flavor quality of broth products.
研究领域:
食品科学
·
化学
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Haiyan Li,Huipeng Zhu,Qiuying Yao,Dawei Gao,Lu Wang,Sophia Xue,John Shi,Xiaoyu Li
This study aimed to investigate the effects of roasting, microwave, ultrasound and enzymolysis pretreatments on the composition, physicochemical properties, lipid oxidation and antioxidant activities of canola seed oils (CSOs). The results showed that all the pretreatments significantly increased the contents of total phenolic compounds, α-tocopherol, γ-tocopherol and polyunsaturated fatty acids in CSOs relative to control. Moreover, the peroxide value, acid value, saponification value and iodine value of CSOs were improved by different pretreatments. The oils extracted from the pretreated canola seeds exhibited the stronger DPPH and ABTS radicals scavenging activities than control, with the DPPH and ABTS radical scavenging rates up to 90% respectively at the concentration of 80 mg/L and 40 mg/mL. Furthermore, the pretreated CSOs possessed the excellent β-carotene bleaching inhibitory abilities, and could inhibit the lipid oxidation during storage. Among four kinds of pretreatments, microwave and enzymolysis presented the better impacts on nutritional and functional properties of CSOs. This study demonstrated that the pretreatment prior to extraction could improve the nutritional values of canola seed oil and prolong its shelf life.
研究领域:
食品科学
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植物学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2025
·Vol. 2025
·期 1
·7434957
·
IF 4.2
Xiumin Zhang,Wenfeng Du,Danni Zhang,Na Zhang,Yuan Liu,Shui Jiang
Background: Rapeseed oil is the most widely consumed vegetable oil globally. However, the key aroma-active compounds of rapeseed oil and their changes during storage are unclear. In this study, the flavor of rapeseed oil during storage was characterized by physicochemical analysis, sensory evaluation, electronic nose (E-nose), and gas chromatography–olfactometry (GC–O). Results: Peroxide value, acid value, and anisidine value gradually increased, while polyphenol content, tocopherol content, and sterol content showed a downward trend during storage. The E-nose combined with the linear discriminate analysis (LDA) method could discriminate rapeseed oil with different storage times. The sensory attributes changed significantly from distinctive pickled aroma to rancid, green, and fried aromas during storage. This work provides the aroma-active markers based on GC–O–MS for the quality evaluation of rapeseed oil during storage. A total of 136 volatile compounds were detected by GC–MS, and 16 odorants were identified by GC–O combined with aroma extract dilution analysis (AEDA). Finally, seven aroma-active volatile compounds (3-butenyl isothiocyanate, 2(5H)-furanone, 2-methoxy-4-vinylphenol, ( E )-2-octenal, ( E,E )-2,4-heptadienal, ( E,E )-2,4-decadienal, and 3-methyl-pentanoic acid) with the odor activity values (OAVs) greater than 1 were identified as potential key aroma volatiles that contributed significantly to the overall aroma of rapeseed oil. Conclusion: This study provided a comprehensive method to monitor the flavor quality change of rapeseed oil during storage. The identified volatile compounds could be the markers to characterize the quality changes of rapeseed oil during storage.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESS ENGINEERING
·
2020
·Vol. 43
·期 12
·e13556
·
IF 1.703
Shenghua He,Sanjiu Zhou,Weiyun Guo,Yonghui Wang,Chunhong Liu,Rongchun Wang,Fugang Xiao
In this study, rapeseed oil bodies (RPOBs) were used to prepare curcumin emulsions (CEs) in order to investigate their stability and gastrointestinal. The results showed that particle size significantly reduced ( p < .05) with increasing RPOBs concentrations from 1.0 to 6.0 wt%. Additionally, CEs showed good stability at pH 2.0–10.0. However, CEs were instable at salt concentration ranging from 100 to 500 mM and at temperatures between 35 and 95°C. CE fat droplet size after 30 min of digestion time exhibited a remarkable increase ( p < .05) compared with other times. Upon exposure to simulated intestinal fluid (SIF) conditions, CEs particle sizes gradually decreased with increasing digestion time. Then, 56% curcumin and 40 μmol/ml free fatty acids were produced from CEs after 180 min digestion time under SIF conditions. Practical applications Our findings indicate that rapeseed oil bodies as a novel carrier can be applied for the delivery-controlled release of lipophilic bioactive compounds from emulsions during gastrointestinal digestion.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
ACS Food Science & Technology
·
2023
·
IF 2.3
Xinjie Xiong,Caixia Ding,Haiming Shi,Hong Zhang,Yanlan Bi,Xuebing Xu
Fragrant rapeseed oil is produced through roasting and hot-pressing. However, the formation of trimethylamine (TMA) during its production can negatively impact the aroma of the oil. This study aimed to find the potential precursors and pathways of TMA formation in fragrant rapeseed oils. A simplified model containing water, oil, and various possible precursors (choline, sinapine, betaine, choline glycerophosphate, phosphatidylcholine, and trimethylamine oxide) was used to quantify the changes in the precursors and intermediates involved in the formation of TMA. The results showed that all of the precursors contributed to the formation of TMA with choline exhibiting the highest conversion rate (24.88%). Choline was found to serve as both a precursor and an intermediate. Sinapine, which was present in rapeseed at a high level (8920.85 mg/kg), was also identified as an important precursor for TMA formation. Furthermore, a higher heating temperature, a longer heating time, and a higher amount of water content were found to potentially lead to increased TMA formation.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Ying-dan Zhu,Yue-ting Luan,Cheng-liang Chai,Ya-lin Xue,Zhang-qun Duan
With the extension of heat processing, the oxidation and formation of harmful substances in oils appeared. The effect of the high-temperature stages (180 °C, four stages I, II, III, and IV were divided according to the heating-up period) on the fatty acid profile, the thermal properties, the composition of total polar compounds, and the physicochemical properties of rapeseed oil (RSO) were investigated. As the heating processing, carnosic acid (CA) significantly reduces the peroxide value, p -anisidine value, trans-fatty acid, the action of alkyl radicals, and the formation of oxidized triglyceride monomers (Ox-TGM). The T p of the RSO shifts towards the lower temperature, and the enthalpy exhibits a significant decrease in stages II, III, and IV. Stage II is the crucial period for the transformation of Ox-TGM into polymers. CA helps control the oxidation process of the oil. It is essential to maintain the quality and prolong the usage time of RSO.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
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
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Friction
·
2023
·Vol. 12
·期 3
·474-489
·
IF 6.8
Xu Wenya,Yang Guangbin,Zhang Shengmao,Xu Jun,Zhang Yujuan,Sun Tianhua,Song Ningning,Yu Laigui,Zhang Pingyu
Nickel (Ni) nanoparticles can be enriched on the surface of iron-based frictional pairs, which provides the possibility to get rid of the competitive adsorption between the polar species of vegetable oil and the surface-active nano-additives thereon. In this paper, nickel acetylacetonate was used as a precursor to in-situ synthesize nickel nanoparticles with an average diameter of about 12 nm in rapeseed oil (RO) as the reducing agent, surface modifier, and solvent as well. The tribological properties of the as-synthesized Ni nanoparticles were evaluated with a four-ball tribometer, and their tribomechanism was investigated based on the characterizations of the tribofilm on rubbed steel surfaces by the scanning electron microscopy (SEM), transmission electron microscopy (TEM), and X-ray photoelectron spectroscopy (XPS). It was found that the Ni nanoparticles in-situ prepared in the RO with a mass fraction of 0.3% can reduce the wear scar diameter (WSD) of the steel ball by 36%. This is because, on the one hand, the Ni nanoparticles are adsorbed on the rubbed steel surfaces to repair or fill up the micro-pits and grooves thereon. On the other hand, Ni nanoparticles participate in tribochemical reactions with atmospheric O and steel substrate to form the tribochemical reaction film on the rubbed steel surfaces with the assistance of friction-induced heat and applied normal load. In addition, an amorphous carbon film is formed on the rubbed surface via the carbonization of base oil under the catalysis of Ni nanoparticles. The adsorbed Ni layer, the tribochemical reaction film, and the carbon layer comprise a composite tribofilm composed of amorphous carbon, polar fatty acid, metallic nickel, iron oxides, and nickel oxides on the rubbed steel surfaces, which contributes to significantly improving the antiwear ability and load-carrying capacity of the RO for the steel–steel sliding pair.
研究领域:
材料科学
·
摩擦学
·
纳米技术
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Wenwen Zhang,Shaoguang Wang,Yue Huang,Xingming Li,Min Luo,Haoran Lin,Hua Tang,Han Jiang,Qunmei Fu,Yongjun Yuan
Chili rapeseed oil (CRO) is a widely used seasoning in Chinese food. This research studied the influence of preparation oil temperature on CROs, specifically focused on the physicochemical properties and chemical components. Both the prepared samples with chili flakes after maceration and the filtered CROs were presented in dark red color, and the color of chili flakes changed dramatically as oil temperature increased due to the extraction effects and vigorous reactions between chili flakes and rapeseed oil. The increasing oil temperature also led to a rising acid value (AV) and total phenolic content along with a decreasing peroxide value (PV). No significant differences in the fatty acid compositions were observed. The liquid chromatography-tandem mass spectrometry (LC-MS/MS) screened 537 metabolites in the CROs with 214 differential metabolites. The oil temperature of 140 °C seems to be the boundary from 100 and 120 °C to 160 and 180 °C. Both the up-regulation and down-regulation metabolites raised as oil temperature increased compared with 100 °C samples, indicating the violent variation in the compound constitution of CROs. This research offers experimental evidence to elucidate that the increase in preparation oil temperature could enrich and diversify the chemical composition of CROs, resulting in varied CROs.
研究领域:
食品科学
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分析化学
✓ 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）