The efficacy of beeswax in extending frying life of sunflower oil and storage stability of fried potato chips

IF 1.9 4区 农林科学 Q3 CHEMISTRY, APPLIED Journal of the American Oil Chemists Society Pub Date : 2023-11-07 DOI:10.1002/aocs.12777
Abdolhadi Tajer, Salih Ozdemir
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Abstract

This study was performed to investigate the impact of adding beeswax to sunflower oil on its frying life and the oxidative stability of the fried potato chips during storage. In this study, sunflower oil and its oleogels containing 2, 4, and 6/100 g(w/w) of beeswax were used in order to fry potato chips for 4 h each day for 4 days consecutively. Samples fried in sunflower oil absorbed the highest amount (37.0%) of oil compared to the lowest (32.9%) in 2% oleogel. The addition of beeswax did not negatively affect the color, texture, and sensory quality of potato chips. Based on the analysis of total polar components, changes in fatty acid composition, and p-anisidine evaluation, the findings of this study indicate that the utilization of beeswax-sunflower oil oleogel, particularly the 6% oleogel, may offer enhanced frying stability compared to sunflower oil. Moreover, chemical analyses of the potato chips stored for 30 days revealed that the control sample contained highest level of secondary oxidation products compared to the oleogels, indicating that fried potato chips in oleogels were more resistant to oxidation during storage. Therefore, beeswax can be considered as a natural preservative that improves the shelf life of fried potato chips as well as the frying stability of sunflower oil.

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蜂蜡在延长葵花籽油炸制寿命和油炸薯片储存稳定性方面的功效
本研究旨在探讨在葵花籽油中添加蜂蜡对其油炸寿命以及油炸薯片在储存期间的氧化稳定性的影响。在这项研究中,使用了葵花籽油及其含有 2、4 和 6/100 g(w/w)蜂蜡的油凝胶,连续 4 天每天油炸薯片 4 小时。用葵花籽油炸制的样品吸油量最高(37.0%),而用 2% 油凝胶炸制的样品吸油量最低(32.9%)。添加蜂蜡不会对薯片的颜色、质地和感官质量产生负面影响。根据总极性成分分析、脂肪酸组成变化和对甲氧基苯胺评价,本研究结果表明,与葵花油相比,使用蜂蜡-葵花油油凝胶(尤其是 6% 油凝胶)可提高油炸稳定性。此外,对储存 30 天的薯片进行的化学分析显示,与油凝胶相比,对照样本含有最高水平的二次氧化产物,这表明油凝胶中的油炸薯片在储存期间具有更强的抗氧化性。因此,蜂蜡可被视为一种天然防腐剂,可提高油炸薯片的保质期和葵花籽油的油炸稳定性。
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来源期刊
CiteScore
4.10
自引率
5.00%
发文量
95
审稿时长
2.4 months
期刊介绍: The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of year­to­year, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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Issue Information Issue Information Microfluidization outperforms homogenization: Optimizing stability and bioaccessibility in krill oil emulsions Issue Information JAOCS special issue on advancement in plant protein-based emulsions
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