Grain Oil Science and Technology最新文献

Protection of frying oil from deterioration by adding plant phenolic extracts to guarantee the quality of fried foods becomes the primary approach to promote the sustainable development of deep frying. Therefore, sources, antioxidant effects, and mechanisms of plant phenolic extracts recently applied in the quality protection of frying oil as well as challenges for the actual use of these extracts are comprehensively reviewed in this study. Spices, herbs, berries, tea leaves, and fruit and vegetable wastes are common sources for preparing phenolic extracts showing comparative antioxidant capacity referring to the synthetic antioxidants. The general effect of using these natural antioxidants is the improvement of thermal stability to extend the shelf life of frying oil and thus the modification of edible quality of fried foods. Specifically, the increases in common quality attributes and amount of hazardous products and the oxidative reduction of unsaturated triacylglycerols without negatively influencing the sensory quality are inhibited when suitable plant extracts are applied. The incorporation of plant phenolic extracts other than synthetic counterparts in frying oil has been demonstrated as a potential method to improve the frying performance of oils. However, challenges for the scale application of plant phenolic extracts, such as the purity, thermal stability, and antioxidant timing, are still needed to be further investigated.

Aim of this study is to see how ultrasound (US) and microwave (MW) pretreatments affect γ-aminobutyric acid (GABA) and physicochemical parameters of sorghum sprouts. Before sprouting, the sorghum was treated with the US at different time intervals (10, 15, 20 min) and MW at various power levels (10%, 30%, 50%). Sample treated by the US for 15 min showed the highest sprouting percentage of 97.33%. Both treatments induced stress in grain resulting in GABA accumulation substantially from the control where US for 15 min and MW at 10% power level had the highest of 87.14 and 66.97 μg/g, respectively. US treatment for 20 min showed the highest total phenolic content (TPC) of 21.26 mg GAE/100 g, while on 10 min of treatment, it showed the highest antioxidant activity of 84.53% DPPH inhibition. The water absorption capacity and oil absorption capacity were the highest of 0.86 g/g and 0.98 g/g in the MW-treated sample at 10% output power respectively. In conclusion, the ultrasound treatment successfully accelerated the sprouting rate and GABA content while retaining total phenolic content, making it beneficial for developing functional foods.

Sesame seeds are a healthy food ingredient and an oil crop for sesame oil production; however, it has recently been recognized as an essential allergenic food by FAO/WHO. This research investigated the relationship between the hot air roasting process (at 120, 150, and 180 °C for 10, 20, and 30 min) and several quality attributes of sesame seeds since roasting is the key process for preparing sesame seeds for both consumption and oil production. The hot air process followed the central composite design. The changes of sesame in terms of color, sensory properties (odor, texture, color, and taste), allergenicity caused by oleosins (ses i 4 and ses i 5), as well as oil extraction and quality were monitored using a colorimeter, sensory evaluation panelists, ELISA, as well as oil yield and acid value, respectively. Roasting temperature influenced the product quality more than roasting time, although the two processing parameters significantly interacted with each other (P < 0.001). Sensory evaluation indicated medium roasting generated attractive flavor, order, appearance, and crispy texture. Allergenicity was high in sesame seeds after high-temperature roasting, according to IgE binding capacity test. Sesame oil extraction was favored by high-temperature roasting, which, however, adversely affected the oil quality. The optimal roasting conditions were 150.5 °C for 15 min for optimized sesame seeds quality in terms of sensory properties and allergenicity, while roasting at 158 °C for 10 min was optimal for sesame oil production. The finding will benefit the sesame seed industry.

The market demand for gluten free foods is increasing due to frequent incidences of celiac disease and increasing awareness on consumption of gluten free foods. Millets have become the major constituent of diet as they are gluten-free and also excellent sources of micro and macro nutrients such as vitamins, minerals, dietary fibers and phenolic compounds. Among various millets, the finger millet and the pearl millet are the two most important and common millet varieties grown extensively. Since, they are regarded as the staple foods of the poor and vulnerable populations, development of new products and improvements in their nutritional quality will aid in the general health of these population. Processing of millets and production of variable gluten-free ready-to-eat and nutritional supplements has increased their market value in the recent years. Furthermore, processing can also help in shelf-life extension of the millets with nutritional enrichment, expanding its markets to non-traditional millet consumers. In this context, the present review is aimed to focus on the current processing methods to develop products from the two millet varieties that are gluten free and outline their nutritional benefits.

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.