{"title":"Edible corn oil: A holistic exploration from processing to market dynamics","authors":"Fatma Boukid, Kurt A. Rosentrater","doi":"10.1002/ejlt.202400022","DOIUrl":null,"url":null,"abstract":"<p>Corn oil is a major agricultural commodity, and it is a staple in kitchens worldwide. This comprehensive review aims to provide a holistic understanding of corn oil processing, composition, nutritional benefits, properties, and market dynamics. The processing of corn oil poses challenges in achieving optimal extraction efficiency while addressing environmental concerns. Currently, hexane-extracted corn oil dominates the market, with cold-pressed corn oil being a niche product. Ongoing efforts within the industry focus on exploring alternative, environmentally friendly extraction methods such as critical CO<sub>2</sub> and enzymatic-assisted extraction. Corn oil is recognized for its rich composition in monounsaturated and polyunsaturated fats, tocopherol content, and potential antioxidant benefits. However, its high omega-6 fatty acid content, while contributing to its stability, has raised discussions about its potential impact on inflammatory responses when consumed excessively. Due to its high smoke point, corn oil is suitable for high-temperature cooking without compromising its neutral taste. Yet, its oxidation stability is lower compared to other commercial oils. Relying on oleic-rich varieties or incorporating antioxidants could help enhance its stability and mitigate potential oxidative concerns. In the future, advancements in processing technologies promise to elevate the nutritional profile of corn oil, aligning it with the evolving preferences of health-conscious consumers and addressing sustainability concerns.</p><p><i>Practical Applications</i>. This review provides crucial insights into the processing, nutritional profile, and market dynamics of corn oil, benefiting researchers and industry professionals. By understanding the challenges and advancements in extraction methods, researchers can develop more sustainable and efficient processes. The detailed analysis of corn oil's composition and functionality provides practical solutions for improving product shelf-life and quality. This comprehensive review supports the optimization of corn oil production and utilization and aids in positioning corn oil as a competitive and versatile option in the global vegetable oil market.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"126 7","pages":""},"PeriodicalIF":1.8000,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Journal of Lipid Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ejlt.202400022","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Corn oil is a major agricultural commodity, and it is a staple in kitchens worldwide. This comprehensive review aims to provide a holistic understanding of corn oil processing, composition, nutritional benefits, properties, and market dynamics. The processing of corn oil poses challenges in achieving optimal extraction efficiency while addressing environmental concerns. Currently, hexane-extracted corn oil dominates the market, with cold-pressed corn oil being a niche product. Ongoing efforts within the industry focus on exploring alternative, environmentally friendly extraction methods such as critical CO2 and enzymatic-assisted extraction. Corn oil is recognized for its rich composition in monounsaturated and polyunsaturated fats, tocopherol content, and potential antioxidant benefits. However, its high omega-6 fatty acid content, while contributing to its stability, has raised discussions about its potential impact on inflammatory responses when consumed excessively. Due to its high smoke point, corn oil is suitable for high-temperature cooking without compromising its neutral taste. Yet, its oxidation stability is lower compared to other commercial oils. Relying on oleic-rich varieties or incorporating antioxidants could help enhance its stability and mitigate potential oxidative concerns. In the future, advancements in processing technologies promise to elevate the nutritional profile of corn oil, aligning it with the evolving preferences of health-conscious consumers and addressing sustainability concerns.
Practical Applications. This review provides crucial insights into the processing, nutritional profile, and market dynamics of corn oil, benefiting researchers and industry professionals. By understanding the challenges and advancements in extraction methods, researchers can develop more sustainable and efficient processes. The detailed analysis of corn oil's composition and functionality provides practical solutions for improving product shelf-life and quality. This comprehensive review supports the optimization of corn oil production and utilization and aids in positioning corn oil as a competitive and versatile option in the global vegetable oil market.
期刊介绍：
The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects.
Following is a selection of subject areas which are of special interest to EJLST:
Animal and plant products for healthier foods including strategic feeding and transgenic crops
Authentication and analysis of foods for ensuring food quality and safety
Bioavailability of PUFA and other nutrients
Dietary lipids and minor compounds, their specific roles in food products and in nutrition
Food technology and processing for safer and healthier products
Functional foods and nutraceuticals
Lipidomics
Lipid structuring and formulations
Oleochemistry, lipid-derived polymers and biomaterials
Processes using lipid-modifying enzymes
The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
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