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Plant phenolic extracts for the quality protection of frying oil during deep frying:Sources,effects,and mechanisms

Grain & Oil Science and Technology 2023年第3期6卷 148-161页

作者： Fa Wang Yixi Sun Shanshan Li Jing Yan Wen Qin Ahmed S.M.Saleh Qing Zhang College of Food Science Sichuan Agricultural UniversityYa'anSichuanChina Key Laboratory of Agricultural Product Processing and Nutrition and Health of the Ministry of Agriculture and Rural Affairs(Jointly Built by the Ministry and the Province) Ya'anSichuanChina Department of Food Science and Technology Faculty of AgricultureAssiut UniversityEgypt

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 ***,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 ***,herbs,berries,tea leaves,and fruit and vegetable wastes are common sources for preparing phenolic extracts showing comparative antioxidant capacity referring to the synthetic *** 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 ***,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 *** 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 ***,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.

关键词： Frying oil phenolic antioxidants Plant extract Physicochemical properties Antioxidant mechanisms

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Impact of simulated in vitro gastrointestinal digestion on bioactive compounds,bioactivity and cytotoxicity of melon (Cucumis melo L. inodorus) peel juice powder

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Food Bioscience 2022年第3期47卷 1358-1367页

作者： Ricardo Gómez-García Ana A.Vilas-Boas Manuela Machado Débora A.Campos Cristóbal N.Aguilar Ana R.Madureira Manuela Pintado Universidade Católica Portuguesa CBQF-Centro de Biotecnologia e Química Fina – Laboratório AssociadoEscola Superior de BiotecnologiaRua Diogo Botelho 13274169-005PortoPortugal BBG-DIA.Bioprocesses and Bioproducts Group.Food Research Department School of ChemistryAutonomous University of CoahuilaSaltilloCoahuilaMexico

The objectives of this research work were to evaluate the effect of in vitro gastrointestinal digestion (GIT) on melon peel juice (MPJ) powder from fruit processing industry by-products,considering (i) the recovery and accessibility indexes,(ii) the changes on antioxidant activity,and (iii) the prebiotic *** exposition to GIT conditions a decrease on the total phenolic content (TPC = 65.31%) and antioxidant activity by ABTS = 39.77% and DPPH = 45.91% were ***,these both parameters exhibited stable accessibility,accounting with 81.89%,76.55%,and 54.07% for TPC,ABTS and DPPH,*** gastrointestinal digestion,the non-absorbed fraction exhibited a positive impact on the growth of Bifidobacterium and Lactobacillus strains,possibly associated with the high content of simple sugar (glucose and fructose).This fraction also showed to be safe on Caco-2 intestinal *** findings suggest that MPJ might be used as a potential food functional ingredient.

关键词： Melon by-products Functional ingredients phenolic antioxidants Simulated digestion Prebiotic effect

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Ethanolic extract of rice bran: a thermally stable preservative for edible oils and cake

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Food Production, Processing and Nutrition 2022年第1期4卷 183-193页

作者： Kaveesha P.Seneviratne N.V.PAnjali Chathuri M.Senanayake Nimanthi Jayathilaka Kapila N.Seneviratne Department of Chemistry Faculty of ScienceUniversity of KelaniyaKelaniyaSri Lanka Present Address:Department of Biosystems Technology Faculty of TechnologyUniversity of Sri JayewardenepuraNugegodaSri Lanka

The purpose of this study was to evaluate the thermal stability of the rice bran extract (RBE) and analyze the effect of RBE on the shelf-life of sunflower oil and the quality characteristics and shelf-life of baked cake. The thermal stability of RBE was evaluated by a Rancimat test using sunflower oil. Properties such as moisture content, porosity, crumb density and pore area of cakes baked with RBE and the synthetic antioxidant butylated hydroxytoluene (BHT) were compared. Sensory properties such as taste, aroma, texture, color and overall acceptability of the cake samples were compared using a sensory panel test. The shelf-life of the cakes was evaluated by microbial counts and chemical methods. Thermally treated RBE and BHT for 2 h at 180 °C retained 75% of their initial capacity in protecting sunflower oil while RBE had a significantly higher protection factor (p antioxidants exceeded the APC and YMC on day 7. Both BHT- and RBE-added cakes maintained hexanal levels below 5 mg/kg over 28 days while the control cake exceeded this level on day 21. The results suggest that RBE can be used as a natural food additive to improve the quality and shelf-life of baked foods and edible oils.

关键词： phenolic antioxidants Food preservatives Sensory properties Shelf-life Rice bran Baked cake Sunflower oil

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