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
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产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2025
·
IF 3.3
Wang Yan,Xie Yao,Zhang Chi,Mei Jun,Xie Jing
The objective of this study is to investigate the optimal ultrasonic power for producing microemulsions with Ocimum gratissimum L. essential oil and to evaluate their physicochemical properties. The effects of three powers (125 W, 250 W, 375 W) on chitosan-based Ocimum gratissimum L. essential oil emulsion were examined by multi-frequency ultrasound-assisted homogenization. The results indicated that the physicochemical properties of chitosan-based Ocimum gratissimum L. essential oil emulsion were optimized under ultrasonic-assisted homogenization of three frequencies (20, 28, and 40 kHz combined) at 125 W for 15 min. Compared to the control group, significant reductions in particle size were observed in the emulsion treated with 125 W multi-frequency ultrasound (average particle size was 1.87 ± 0.01 μm; zeta potential was 13 ± 0.53 mV). Furthermore, the stability and antioxidant activity of the emulsion showed marked improvements (the scavenging rates of DPPH and ABTS increased to 87.57% and 81.71%, respectively). In addition, scanning electron microscopy and confocal laser scanning microscopy images revealed that 125 W multi-frequency ultrasonic-assisted homogenization emulsion droplets were evenly distributed and exhibited the highest encapsulation effect. These findings provide valuable insights into developing food-grade chitosan-based emulsions containing Ocimum gratissimum L. essential oil for functional food production. Graphical abstract
研究领域:
食品科学
·
超声技术
·
植物化学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Zhenyu Huang,Jian Wang,Hao Cheng,Juncheng Yu,Ming Cai
In this study, the effects of hydroxyl radical water (HRW) treatment on the functional components, volatile compounds, and preservation properties of cherry tomatoes, grapes, coriander, and celery were investigated. The results demonstrated that HRW treatment could be significantly effective in delaying the color change and decay of fruits and vegetables. The loss of total sugars in the HRW-treated samples was relatively low, ranging from 0.02% to 0.84%. However, other functional components will be more severely affected. Specifically, celery exhibited a 17.95% decrease in total phenols and a 13.01% decrease in ascorbic acid, which may be caused by excessive surface area, indicating that the applicability of HRW to celery remains to be studied. The loss of functional components of both fruits could be controlled under 4%. Throughout the treatment, the phenolic profiles and volatile compounds remained stable. Notably, an increase in partial ester compounds, such as ethyl caproate, was observed in HRW-treated cherry tomatoes, which might improve the sensory function. Moreover, the reduction of some compounds obtained from the decomposition of fatty acid hydroperoxides may enhance the fresh odor of fruits and vegetables. Consequently, HRW treatment emerges as a safe and environmentally friendly technology for postharvest processing of fruits and vegetables.
研究领域:
食品科学
·
植物学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Junyan Shi,Huiwen Cai,Zhanjun Qin,Xiaojiao Li,Shuzhi Yuan,Xiaozhen Yue,Yuan Sui,Aidong Sun,Jingchun Cui,Jinhua Zuo,Qing Wang
The production and use of ozone micro-nano bubble water (O 3 -MNBW) is an innovative technology that prolongs the reactivity of aqueous-phase ozone and maintains the freshness and quality of fruits and vegetables by removing pesticides, mycotoxins, and other contaminants. The quality of parsley treated with different concentrations of O 3 -MNBW was investigated during storage at 20 ℃ for 5 d, and found that a ten-minute exposure of parsley to 2.5 mg·L −1 O 3 -MNBW effectively preserved the sensory quality of parsley, and resulted in lower weight loss, respiration rate, ethylene production, MDA levels, and a higher level of firmness, vitamin C, and chlorophyll content, relative to untreated parsley. The O 3 -MNBW treatment also increased the level of total phenolics and flavonoids, enhanced peroxidase and ascorbate peroxidase activity, and inhibited polyphenol oxidase activity in stored parsley. Five volatile signatures identified using an electronic nose (W1W, sulfur-compounds; W2S, ethanol; W2W, aromatic- and organic- sulfur compounds; W5S, oxynitride; W1S, methane) exhibited a significant decrease in response to the O 3 -MNBW treatment. A total of 24 major volatiles were identified. A metabolomic analysis identified 365 differentially abundant metabolites (DMs). Among them, 30 and 19 DMs were associated with characteristic volatile flavor substance metabolism in O 3 -MNBW and control groups, respectively. The O 3 -MNBW treatment increased the abundance of most DMs related to flavor metabolism and reduced the level of naringin and apigenin. Our results provide insight into the mechanisms that are regulated in response to the exposure of parsley to O 3 -MNBW, and confirmed the potential use of O 3 -MNBW as a preservation technology.
研究领域:
农业科学
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食品科学
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植物生理学
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采后技术
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）