Grain Oil Science and Technology最新文献

Flour serves as one of the primary ingredients of cookies, which affects dough properties, physical changes during baking, and post-baking cookie properties. Two gluten-free cookie formulations were developed with the goal of use as inclusions in frozen desserts. Blonde and chocolate cookies were made with sorghum flour or all-purpose wheat flour and then evaluated for physical and chemical properties. To determine functionality in a frozen state, texture analysis was conducted on cookies at −30 °C, −17 °C, and 20 °C, replicating various ice cream storage temperatures. To simulate the process effect of incorporating the product into a frozen dessert, cookies were crumbled mechanically, and the crumbles were separated based on size. When evaluating cookies, no significant differences (P < 0.05) were observed in width (W), thickness (T), spread, and W/T ratio for flour source within formula. Blonde cookies had lower moisture contents than chocolate cookies; further, blonde cookies made from sorghum flour had less moisture than those made with wheat flour. As the cookie temperature decreased from 20 °C to −17 °C, cookie hardness increased, with flour type having no effect. Within formula, cookies had similar instrumental color parameters. However, blonde cookies made from sorghum flour produced more smaller-sized pieces than those made from wheat flour. The results of this study demonstrate that sorghum flour cookies have desirable properties for use as inclusions in ice cream and other frozen desserts.

Chestnut is a high nutritional value food that has been widely used as a tonic in traditional Chinese medicine. As an emerging functional food ingredient, Chinese chestnuts are rich in a range of bioactive nutrients such as starch, dietary fiber, fat, protein, trace metal element and vitamins A, B, C, D and other nutrients. In our study, Chinese chestnut powder (CCP) were added into bread formulation at 2%–6% levels (based on flour weight) to produce fresh bread with enhanced anti-staling characteristics and starch digestion inhibitory ability. The texture properties, retrogradation enthalpy, water distribution, and estimated glycemic index (eGI) of wheat bread containing CCP as a functional additive were also investigated. The results showed that incorporation of CCP apparently affected bread texture, resulting in increased hardness, as well as decreased the specific volume of wheat bread. These influences were generally proportional to the amount of CCP used. It was found that adding too much CCP resulted in a dark red color, showing increased significantly higher total color difference (ΔE) and L values. Conversely, addition of CCP significantly reduced starch digestion rate and digestion extent in bread, and the reduction degree was positively related to the amount of CCP applied. The greatest reduction in eGI value from 79.40 (control) to 75.02 (6% CPP bread) was observed. Meanwhile, the content of resistant starch of 6% CPP bread was about 1.36 times higher than that of control bread. CCP also reduced crumb water loss and drove the water shift from the bound to the mobile state after stored for 7 days. The retrogradation enthalpy analyses further confirmed that CCP inhibited starch retrogradation and recrystallization. These results suggested that Chinese chestnut powder could be incorporated into fresh bread to provide health functions, such as lowering potential glycaemic response and improving anti-staling characteristics of bread.

Mycotoxins are secondary toxic metabolites synthesized by numerous filamentous fungi including members of the genus Fusarium, Penicillium, Drechslera, Aspergillus, Claviceps, Monascum, Alternaria, Cephalosporium, Nigrospora, and Trichoderma. Among them, Aspergillus and Fusarium species are major plant pathogens recognized to induce infection and produce mycotoxins in food crops. More than 400 mycotoxins have been documented and among them, aflatoxin, fumonisins, trichothecenes, zearalenone, ochratoxin A, citrinin, ergot alkaloids, and patulin are the most prominent compounds linked to a variety of human and animal health disorders. Genus Fusarium and Aspergillus belong to a saprophytic group, which can infect and contaminate many crops at pre and post-harvest stages. Mycotoxins can have a variety of negative effects on health in both humans and animals. Mycotoxins and their metabolites can cause severe acute poisoning, which can result in death, as well as long-term negative health effects, such as cancer and immune-suppressive disorders in living beings (animals and humans). Mycotoxin contamination of agricultural goods has gained global significance, due to its toxic effects on living beings, as well as its importance to international trade. Our objective is to provide a consolidated information on the potential mycotixs in food grains and their significant impact on the health of the human beings.

Zearalenone is a mycotoxin produced by Fusarium species. It frequently contaminates cereals used for foods or animal feeds, especially deposited in crude corn oil. Certain amounts of zearalenone can be removed during refining processes. In this study, we studied the influence of activated carbon and six industial absorbents (zeolite, diatomite, attapulgite, perlite, montmorillonite and activated clay) on the elimination of zearalenone during bleaching process of corn oil and explored the absorption mechanism of activated carbon. Results showed that activated carbon had an excellent adsorption capacity of zearalenone compared with the other six industrial adsorbents. For activated carbon, a high removal rate of zearalenone (exceeding 83%) from heavily zearalenone-polluted corn oil was achieved and the removal rate of zearalenone was kept above 60% after five regeneration cycles. The research on the adsorption mechanism of activated carbon showed that Freundlich adsorption isotherm model and pseudo-second-order kinetic model could well described the adsorption process. The thermodynamic study demonstrated that adsorption process was spontaneous and exothermic. Fourier transform infrared spectroscopy and Raman spectroscopy further revealed that activated carbon was effectively combined with zearalenone via π-π interaction. Thus, activated carbon is an efficient and suitable adsorbent to control the levels of zearalenone during bleaching process of corn oil. This study not only proposed a systematic research scheme for the mechanism study of activated carbon for the elimination of zearalenone in corn oil, but also provided the scientific basis for developing effective methods to eliminate zearalenone in refined vegetable oils.

The efficacy of roasted sesame oil (SO) on the oxidation deterioration of sunflower oil (SFO) during heating was investigated. The concentrations of SO in the SFO were 0, 10%, 20%, and 30% by volume. The oxidation profile of oil samples was monitored by evaluating the generation of oxidation products and chemical alterations in the oils' composition during heating at frying temperature (180 °C). The results showed that the oxidation parameters (free fatty acid, peroxide value, p-anisidine value, total oxidation status, thiobarbituric acid value, and color index) increased significantly in SFO compared to blends or SO during thermal treatment. During heating, the concentration of polyunsaturated fatty acids (PUFA) was reduced with increased level of saturated fatty acids; these results were observed more in SFO than those of SO or blend oils. However, the presence of SO in SFO reduced the decomposition of PUFA. In Fourier-transform infrared spectroscopy, the peak intensities were significantly altered in SFO compared to the blend oils during heating. Based on the most analytical data, it may be agreed that the heating at frying temperature led to the generation of relatively higher contents of oxidative products in SFO compared to blend oils, showing a lower degree of oxidation occurred in blends. The best frying performance for the SFO was achieved by using 30% SO extracted from the roasted sesame seed. This study showed the proper blending of high polyunsaturated oil with SO can produce oil blends with high nutritional values and enhanced stability for daily cooking and deep-frying applications.

The discovery and application of antibiotics in animal feeds have boomed the development of intensive animal husbandry in the last century, until the emergence of antibiotics-resistant bacteria. To alleviate the risks aroused by antibiotics-resistant bacteria, effective antibiotic substitutes are urgently needed to replace antibiotics. Essential oils (EOs) derived from plants are illustrated as the promising antibiotic substitutes used in animal feeds, as same as their current views for poultry and livestock industries in the future. It has been widely demonstrated that the phytochemicals in EOs show multiple biofunctionability and are less likely to induce resistance in bacteria. The beneficial effects of EOs feed supplementation on the intestinal inflammation, intestinal flora, immunity, digestion, and growth performances have been already extensively examined. However, the cost-effectiveness, odor, volatility, instability and bioavailability are the challenges in effectively utilizing EOs in animal intestines. Based on previous researches, and these challenges can partially be resolved by microencapsulation and nanotechnology are promising techniques to deal with these challenges. This article presents the feasibility and foundation of EOs application as antibiotic substitutes in animal feeds, and illustrates the mechanisms, functional performances and superiority of EOs compared with antibiotics.

The present investigation was aimed to study functional properties, antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars (SR-4, K-39, Mushq Budij and Zhag) of Kashmir. Brown rice flours had higher total dietary fibre (3.08%–3.68%), oil absorption (116.0%–139.0%), emulsion capacity (4.78%–9.52%), emulsion stability (87.46%–99.93%) and resistant starch content (6.80%–9.00%) than polished flours. However, polished flours presented greater water absorption (102.0%–122.0%), foaming capacity (8.00%–13.63%), apparent amylose (19.16%–22.62%), peak (2260.0–2408.0 cP), trough (1372.0–1589.0 cP) and breakdown (714.0–978.0 cP) viscosities than their brown counterparts. Brown rice flours depicted highest total phenolic content (4.40–6.40 mg GAE/g) and inhibition of lipid peroxidation (19.50%–33.20%). However, equilibrium starch hydrolysis percentage (C_∞) and predicted glycemic index of brown rice flours were lower than their polished counterparts. Among rice cultivars, brown Zhag flour had the highest total dietary fibre (3.68%), emulsion capacity (9.52%), emulsion stability (99.93%), resistant starch (9.00%), DPPH radical scavenging activity (85.45%) and inhibition of lipid peroxidation (33.20%), respectively. Emulsion capacity and emulsion stability were positively correlated with protein content of rice flours. However, peak, trough, breakdown and setback viscosities were negatively correlated with protein and fat contents of rice flour. The present investigation will be helpful in identifying nutritive role of rice flours from studied cultivars in human diet.

Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely acceptable by consumers. In this paper, it was found that legume-derived protein's techno-functional properties (e.g. gelation, emulsification and foaming) are being investigated, in order to assess their ability to substitute for animal-derived proteins in food systems and applications. This paper reviewed the functional attributes of legume-derived proteins, their possible applications in food systems, and their potential in the food industry. The techno-functional properties of the proteins vary among different legumes, and while some proteins properties are sufficient for industrial uses, the other may need to be modified. It was concluded that legume-derived proteins could replace some existing animal-derived protein based food systems.

Foodborne pathogen poses a threat to the food industries as many outbreaks have been found to be associated with biofilm formation. The formation of biofilm is a self-protection growth pattern of bacteria, which increases post-processing contamination and risk to public health. It is difficult to eliminate the biofilm in the food industries, since the biofilm cells have a barrier preventing or lessening the contact with environmental stresses, antimicrobial agents and the host immune system. Bacterial biofilm formation is a complex process, including initial attachment stage, irreversible attachment stage, biofilm development stage, biofilm maturation stage, and biofilm dispersion stage. The genetic mechanism, substratum and bacterial cell surface properties involve in the biofilm formation. The biofilm inhibition methods studied are physical treatment, chemical and biochemical treatment. The potential green and safe biochemical method attracts more attention, especially, the novel strategies using the safe biochemical agents (essential oils, enzymes, biosurfactants, others) constantly emerged. The review emphasized on effective strategies for inhibiting biofilm formation in different stages (initial irreversible attachment, formation, and maturation) by use of biochemical agents, aiming to provide new insight into biofilm control in food industry thus improving food quality and safety.

Cornus wilsoniana fruit oil is a very important woody oil and is the main raw material of biodiesel. In this study, the oil yield, physicochemical properties, fatty acid composition, rheological properties, thermal stability, and Fourier transform infrared (FTIR) spectra of C. wilsoniana fruit oil obtained by subcritical n-butane extraction (SBE) and conventional methods such as pressing extraction (PE) and Soxhlet extraction (SE) were determined to study the influence of different extraction methods on the quality and yield of C. wilsoniana fruit oil. The oil yield of SBE (19.47%) was higher than that of PE (9.93%) but slightly lower than that of SE (21.08%). All of the extracted oils exhibited similar physicochemical properties, and the SBE oil was richer in polyunsaturated fatty acids (PUFA) than that of the PE oil, with an approximate 1:2 ratio of total saturated fatty acids against unsaturated fatty acids. The results of rheological behavior and thermal stability showed that all extracted oils had Newtonian flow characteristics, wherein the SBE oil exhibited lower viscosity and higher thermal stability. Furthermore, scanning electron microscopy (SEM) images of the surface topography indicated that different oil extraction methods will affect the residual oil content of the C. wilsoniana fruit powder. Compared with PE, the pores on the surface of the C. wilsoniana fruit powder after oil extraction were clearly visible, indicating that the driving force of SBE for oil extraction is stronger than that of PE. Based on the above results, it is implied that SBE is the best of the three methods for extracting C. wilsoniana fruit oil and can be potentially applied to extract other edible oils.