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
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毒理学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Science & Nutrition
·
2022
·Vol. 10
·期 9
·2935-2946
·
IF 3.553
Chunyong Song,Yufeng Lin,Pengzhi Hong,Huanming Liu,Chunxia Zhou
To enhance the quality and flavor of surimi-based products, we investigated the effects of vegetable oils (peanut, soybean, corn, coconut, olive, and safflower seed oils) on the texture, water-holding capacity (WHC), microstructure, and flavor of the Nemipterus virgatus surimi gel. The results showed that 6 kinds of vegetable oils could improve the whiteness and flavor of gels. However, peanut, olive, and coconut oils enriching oleic acid or lauric acid were easy to accumulate with an average diameter of more than 0.15 μm. Thus, the gel with the oil showed a loose network structures with large cavities, and the texture was deteriorated, accompanied by decreased WHC ( p < .05). Compared with other vegetable oils, soybean, corn and safflower seed oils enriching linoleic acid were emulsified with protein forming a stable interfacial protein film. The gel with the oil showed an increase in the WHC and bound water content. Furthermore, the oil droplets with an average diameter of less than 0.15 μm were evenly distributed in the gel matrix, and the gel exhibited dense network structures with small cavities and smooth surface. In general, soybean and safflower seed oils can be used as a potential additive to improve the quality and flavor of surimi-based products.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xuan Liu,Chunjin Huang,Dongming Lan,Weifei Wang,Yonghua Wang
Degumming is essential to eliminate undesired phospholipids from crude vegetable oils before being processed into high-quality products. The degumming efficiency is hampered by the separation of oil and water. To overcome this problem, we introduced an innovative enzymatic degumming strategy for various vegetable oils (rice bran, peanut and flaxseed oil) by combining phospholipase A1 with monoacylglycerol lipase. Compared to using phospholipase A1, the combination of the two enzymes significantly reduced phosphorus content, indicating better hydrolysis of phospholipids. Additionally, the primary hydrolysates by the combined enzymes were glycerylphosphorylcholine and glycerylphosphorylethanolamine that were more affinitive to water to improve oil-water separation and oil yield. Characteristic markers obtained from Partial Least Squares Discriminant Analysis model confirmed the advantages of combined enzymes over single enzyme. This advantage of combined enzymes was further validated in a simulated degumming process. Our findings provide a new enzymatic degumming strategy to expand the toolkit for crude oil refinery.
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
FOOD CHEMISTRY
·
2018
·
IF 4.946
Xiuzhen Qiu,Xian-Yan Xu,Yong Liang,Huishi Guo
A new route to synthesize a covalent interaction-based molecularly imprinted polymer (MIP) material for 3-chloro-1,2-propanediol (3-MCPD) inside the nanopores of anodic alumina oxide (AAO) is presented. A series of adsorption experiments showed MIP had good extraction capacity and selectivity for 3-MCPD. In order to evaluate the usability of the MIP nanotubes membrane, a method combining AAO@MIP membrane extraction with gas chromatography – mass spectrometry (GC–MS) detection was developed for determination of chloropropanols. The limits of detection for the proposed method were 0.072 and 0.13 µg·L −1 , respectively, for 3-MCPD and 1,3-DCP. The average recoveries of 3-MCPD and 1,3-DCP spiked oil samples at three concentrations (0.01, 0.05 and 0.1 mg·kg −1 ) were in the range of 75.6–101.0% with a RSD of 3.3–8.4%, indicating the method would be suitable for determination of chloropropanols in vegetable oils.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
WASTE MANAGEMENT
·
2017
·
IF 4.03
Yunpu Wang,Leilei Dai,Liangliang Fan,Leipeng Cao,Yue Zhou,Yunfeng Zhao,Yuhuan Liu,Roger Ruan
In this study, a ZrO 2 -based polycrystalline ceramic foam catalyst was prepared and used in catalytic co-pyrolysis of waste vegetable oil and high density polyethylene (HDPE) for hydrocarbon fuel production. The effects of pyrolysis temperature, catalyst dosage, and HDPE to waste vegetable oil ratio on the product distribution and hydrocarbon fuel composition were examined. Experimental results indicate that the maximum hydrocarbon fuel yield of 63.1 wt. % was obtained at 430 °C, and the oxygenates were rarely detected in the hydrocarbon fuel. The hydrocarbon fuel yield increased when the catalyst was used. At the catalyst dosage of 15 wt.%, the proportion of alkanes in the hydrocarbon fuel reached 97.85 wt.%, which greatly simplified the fuel composition and improved the fuel quality. With the augment of HDPE to waste vegetable oil ratio, the hydrocarbon fuel yield monotonously increased. At the HDPE to waste vegetable oil ratio of 1:1, the maximum proportion (97.85 wt.%) of alkanes was obtained. Moreover, the properties of hydrocarbon fuel were superior to biodiesel and 0 # diesel due to higher calorific value, better low-temperature low fluidity, and lower density and viscosity.
研究领域:
能源与环境科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
·
2024
·
IF 1.8
Yikang Zhang,Chenwei Zhao,Jun Jin,Qingzhe Jin,Xingguo Wang
In the present study, antioxidant impacts of L-ascorbyl palmitate (L-AP) on 14 kinds of typical vegetable oils were studied, whose ratios of C18:1 to C18:2 ranged from 0.15 to 9.57. Regression analyses between vegetable oils and their micronutrient-free counterparts revealed that the antioxidant capacity of L-AP was closely related to concentrations of α-, γ-, and δ-tocopherols instead of fatty acid compositions. Binary mixtures consisting of L-AP and α-, γ-, or δ-tocopherols exhibited desirable synergistic antioxidant effects in comparison with individual species. The optimal synergistic effects were found at ratios of L-AP to α-, γ-, δ-tocopherols, being 1:2–1:4. Further EPR spin trapping test figured out that the combined antioxidants reduced the total amount of spin adducts significantly during lipid oxidation, which were contributed by regenerating tocopherols from L-AP. The results will highlight the application of L-AP in protecting packed cooking oils after opening and during cooking. Practical applications : Vegetable oils packaged in 4–5 L bottles are one of the most important forms for home cooking. Although deoxygenation techniques are applied to increase their shelf life during storage, they will experience a more violent oxidation reaction after opening. The oils are typically oxidized to rancidity before ending up in consumption. L-AP was therefore involved into the vegetable oils to prevent them from oxidation during uses. The results of study can help companies to select the optimal L-AP addition amount according to different endogenous tocopherol types and contents in the target oil in order to extend the use life of the vegetable oil.
研究领域:
食品科学
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营养学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Food Analytical Methods
·
2023
·Vol. 16
·期 6
·1110-1119
·
IF 2.9
Zhong Ming,Huang Lijun,Zhou Binbin,Liu Yuliang,Fang Mian,Wang Ying
A new type of magnetic zinc metal–organic framework molecularly imprinted polymer (MZMMIP) was created by a crystal growth method, combined with molecular imprinting technology. The material was designed to solve the problems associated with metal–organic frameworks, which have the disadvantages of small pore size and low selectivity in the detection field. MZMMIPs were characterized by SEM, XRD, FTIR, TGA, BET, etc. The results showed that MZMMIPs achieved good crystalline form, excellent magnetic separation ability, rich pore structure, and large specific surface area (602.4 m 2 /g). Furthermore, the results of the adsorption experiment show that the crystal growth method with molecular imprint technology not only improved the MZMMIP adsorption capacity (64 mg/g) and microporous aperture, but also accelerated its adsorption (3 min) and elution rate (10 min) on the target product. With the introduction of molecular imprinting technology, MZMMIPs show a suitable adsorption selective performance (selection factor is 1.6) in the adsorption performance test of structural and nonstructural analogs of pyrene. MZMMIPs display good stability and reusability (the adsorption capacity of MZMMIPs decreased by only 21.8% after 10 elution times). The detection method in the study was successfully implemented for the determination of pyrene in vegetable oil, and achieved an excellent detection effect. The detection limit of MZMMIPs to pyrene is 0.11 µg/kg. The recovery ranged from 93.34 to 95.92%.
研究领域:
材料科学
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环境科学
·
分析化学
✓ 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 CHEMISTRY
·
2024
·
IF 8.5
Meng Wang,Xiaoqi Zhao,Xiaoyun Yang,Xueming He
The fluorescence characteristics of aflatoxin B 1 (AFB 1 ) have enabled the development of an effective and non-destructive screening method for AFB 1 in agro-products using fluorescence spectroscopy. However, the complex and varied matrices present in most foodstuffs can significantly distort the intrinsic fluorescence of AFB 1 . In this study, the absorption and scattering properties of vegetable oils were obtained using double integrating spheres (DIS), and fluorescence intensity was obtained using laser-induced fluorescence (LIF) technique. A six-parameter analytical model has been developed to recover AFB 1 intrinsic fluorescence based on the absorption and scattering features at excitation (375 nm) and emission (424 nm) wavelengths employing a one-dimensional convolutional neural network (1D-CNN). Prediction models for AFB 1 concentration in vegetable oils with gradient variations of matrices were calibrated using the disturbed and recovered intrinsic fluorescence intensity, respectively. The models were validated and compared to demonstrate the feasibility and superiority of the proposed method.
研究领域:
食品安全
·
光谱学
·
人工智能
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）