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High-oleic rapeseed oil quality indicators and endogenous antioxidant substances under different processing methods

FOOD CHEMISTRY-X 2023年 19卷 100804页

作者： Zhang, Huihui Gao, Pan Fang, Huiwen Zou, Man Yin, Jiaojiao Zhong, Wu Luo, Zhi Hu, Chuanrong He, Dongping Wang, Xingguo Wuhan Polytech Univ Coll Food Sci & Engn Key Lab Edible Oil Qual & Safety State Market Regu Wuhan Peoples R China Wuhan Inst Food & Cosmet Control Wuhan Peoples R China Jiangnan Univ Sch Food Sci & Technol Int Joint Res Lab Lipid Nutr & Safety Wuxi 214122 Peoples R China

This study exposed high-oleic rapeseed oil (HORO) to different pretreatment (microwave or roasting) and processing methods to investigate (cold pressing, hexane extraction, subcritical butane extraction, and aqueous enzymatic extraction) the effects of processing technologies on HORO parameters associated with its physicochemical properties, endogenous antioxidant substances, and antioxidant capacity. The oil yield of various processing technologies was between 35.4% and 59.7%, and the fatty acid composition did not significantly differ. Hierarchical clustering and principal component analyses were used for evaluation. The results revealed that the microwave pretreatment-hexane extraction (M-HE) method resulted in significantly higher levels of tocopherols (688.4 mg/kg), polyphenols (1007.76 mg/kg), and phytosterols (1810.6 mg/kg) in HORO, implying strong free radical scavenging capacity (DPPH-oil: 79.63, DPPH-nonpolar: 71.42, DPPH-polar: 6.65, FRAP: 55.4, ABTS: 3043.7 & mu;mol TE/kg). Hence, M-HE is a promising method for producing HORO with a higher stability and nutritional value.

关键词： High-oleic acid rapeseed oil Microwave pretreatment Hexane extraction processing method

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Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil

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LWT-FOOD SCIENCE AND TECHNOLOGY 2021年 135卷

作者： Gao, Pan Liu, Ruijie Jin, Qingzhe Wang, Xingguo Wuhan Polytech Univ Key Lab Deep Proc Major Grain & Oil Coll Food Sci & Engn Minist Educ China 68 Xuefu South Rd Wuhan 430023 Peoples R China Jiangnan Univ Natl Engn Res Ctr Funct Food Collaborat Innovat Ctr Food Safety & Qual Control Sch Food Sci & Technol 1800 Lihu Rd Wuxi 214122 Jiangsu Peoples R China

Various methods for the processing of walnut oil (cold pressing, roasting pressing, hexane extraction, subcritical butane extraction and supercritical carbon dioxide extraction) were compared, and hexane extraction was shown to provide for efficient lipid isolation. Among the investigated samples, roast-pressed and hexane-extracted oils exhibited the highest C18:1n-9 contents (18.74 and 18.52%, respectively), however featured the lowest C18:2n-6 (63.06 and 62.95%, respectively) and trilinolein (32.82 and 32.06%, respectively) contents. Moreover, the tocopherol (371.08 mg/kg) and the phytosterol (1206.30 mg/kg) content of subcritical butane-extracted walnut oil, the polyphenol content of hexane-extracted oil (45.43 mg/kg), and the squalene content of roast-pressed walnut oil (14.19 mg/kg) exceeded those of other samples. Multiple linear regression analysis was employed to evaluate the contributions of oil constituents to overall antioxidant capacity (oxidative stability and free radical scavenging capacity) and thus establish the corresponding numerical model. It was shown that C16:0, polyphenol, Delta 5-avenasterol, SOS, gamma-tocopherol, PLL, C18:3n-3, LLL, and C18:0 contributed to the antioxidant capacity of the walnut oil. Overall, the obtained results pave the way to the development of industrial-scale methods of high-quality and high-nutritional-value walnut oil production.

关键词： Walnut oil processing method Roast-pressing Antioxidant capacity Multiple linear regression

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Evaluation of processing methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka)

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JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018年第4期27卷 406-417页

作者： Li, Chaofeng Li, Hong Guo, Shuju Li, Xiancui Zhu, Xiaobin Chinese Acad Sci Inst Oceanol 7 Nanhai Rd Qingdao 266071 Shandong Peoples R China Chinese Acad Sci Grad Univ Beijing Peoples R China

The close relationship between the consumption of sea cucumber and health status stems from the nutritional and functional substances found in sea cucumber that play a key role in the prevention of different diseases. The processing methods have a great effect upon the nutritional and functional substances in sea cucumber. A superior product should not only be abundant in nutritional substances, but also require an easy and cost effective processing method. This study compared the influence of processing methods on the stability of macronutrients and micronutrients present in sea cucumber in order to recommend products that could provide high nutritional quality. The five processes investigated were hot air drying (60 degrees C), vacuum freeze-drying (0.5 cm thickness material, 5-10 Pa vacuum degree, -85 to -90 degrees C cold trap temperature, -25 degrees C material temperature), sun drying, double-distilled water cooking followed by sun drying, and 3.5% sodium chloride solution cooking followed by sun drying. A significant decrease of all the chemical compositions determined was shown in all the sea cucumber products treated by the five processing methods (p < 0.05). Among all the processing methods, hot air drying resulted in the highest nutritional quality of the product. Moreover, hot air drying can be operated easily with low cost.

关键词： Sea cucumber processing method mineral crude protein crude polysaccharide fatty acids

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Chemical Composition of Green Teas According to processing methods and Extraction Conditions

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FOOD SCIENCE AND BIOTECHNOLOGY 2009年第5期18卷 1212-1217页

作者： Kim, Young-Kyung Oh, Yoo-Jin Chung, Jin-Oh Lee, Sang-Jun Kim, Kwang-Ok Ewha Womans Univ Dept Food Sci & Technol Seoul 120750 South Korea Amorepacific Corp Tea Res Food Res Inst Yongin 446729 Gyeonggi South Korea

This study examined the influence of manufacturing processes and extraction conditions on the chemical compositions of green tea. Green tea samples grown in various areas (Korea, China, and Japan) and processed by 4 different methods (steaming, pan-firing, steaming and pan-firing, and heavy roasting after steaming and pan-firing) were collected for study. The chemical compositions of the green tea extracts and infusions were different according to their processing methods and extraction conditions, including catechins, caffeine, and free amino acids contents. In all samples analyzed, (-)-epigallocatechin gallate (EGCG), (-)-epigallocatechin (EGC), and theanine were determined as the major catechins and free amino acid, respectively. Studies of samples grown in the same area (Jeju;Korea) showed that there were significant differences in the concentrations of catechins and caffeine in extract and infusion according to the processing methods. These results indicate that processing methods influenced the chemical compositions of the green tea extracts and infusions.

关键词： green tea chemical composition processing method extraction condition

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Gut microbiota and short chain fatty acid composition as affected by legume type and processing methods as assessed by simulated in vitro digestion assays

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FOOD CHEMISTRY 2020年 312卷 126040页

作者： Chen, Yuxiang Chang, Sam K. C. Zhang, Yan Hsu, Chuan-Yu Nannapaneni, Rama Jilin Univ Coll Biol & Agr Engn Changchun 130022 Peoples R China Mississippi State Univ Costal Res & Extens Ctr Expt Seafood Proc Lab Mississippi State MS 39567 USA Mississippi State Univ Dept Food Sci Nutr & Hlth Promot Mississippi State MS 39762 USA Mississippi State Univ Inst Genom Biocomp & Biotechnol Mississippi State MS 39762 USA

This study's objective was to investigate how legume type and processing method affected digestibility, and subsequent gut microbiota and short chain fatty acid (SCFA) formation. After autoclaving and germinating-cooking, pinto bean and soybean were subjected to in vitro digestion. The digestion residues were fractionated into soluble and insoluble fiber, and fermented by microbiota from pig feces. Results showed the in vitro digestibility was affected significantly by processing method and legume type. Autoclaving resulted in higher digestibility. The in-vitro digested bean residues caused a rapid pH decrease in the first 12 h during the fermentation with pig feces, and a significant increse in the formation of SCFAs. A positive modulation of the gut microbiota by the in-vitro digested bean residues was observed. Prevotella copri and Bacteroides vulgatus exhibited the highest relative abundance in the treatments with germinated bean's soluble residues. Phascolarctobacterium succinatutens was increased by the insoluble residues.

关键词： Pinto beans Soybeans processing method Dietary fibers Gut microbiota

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Haricot beans (Phaseolus vulgaris L.) flour: Effect of varieties and processing methods to favor the utilization of underconsumed common beans

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INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022年第1期25卷 1186-1202页

作者： Wodajo, Derese Emire, Shimelis Admassu Addis Ababa Inst Technol Sch Chem & Bioengn Addis Ababa Ethiopia Wolkite Univ Dept Food Proc Engn Wolkite Ethiopia

Four improved varieties of haricot bean flour prepared by soaking, autoclaving, germination, and germination followed by autoclaving were investigated. The objective was to obtain information on the effect of varieties, processing methods and their interactions on flour quality. The moisture, crude protein, crude fat, crude fiber, ash, and carbohydrate contents of flours were from 8.05 to 9.72%, 23.11 to 27.96%, 1.33 to 2.87%, 3.82 to 5.97%, 3.45 to 5.52%, and 51.79 to 57.14%, respectively. The flour produced through germination followed by the autoclaving method showed a significant reduction in tannin, phytate, and oxalate contents with less acceptability by the consumer while the one that produced through germination increased in total flavonoids (2.79 to 3.69 mg QE/g), total phenol content (0.72 to 1.04 mg GAE/g) and DPPH scavenging activities (EC50). Germination showed increased foaming and emulsifying capacity;however, autoclaving and germination followed by autoclaving noticeably reduced foaming capacities.

关键词： Functional properties Haricot beans flour Phytochemicals properties processing method Variety

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UPLC-Q-TOF-MS/MS analysis on the chemical composition of malts under different germination cycles and prepared with different processing methods

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FITOTERAPIA 2023年 165卷 105313页

作者： Zou, Jili Wu, Siran Sheng, Bi An, Jing Meng, Junhua Xiong, Wang Tao, Jiahan Han, Wang Zhao, Lin Xu, Hanlin Chen, Yonggang Hubei Univ Chinese Med Wuhan 430065 Hubei Peoples R China Wuhan Third Hosp Wuhan 430060 Hubei Peoples R China Wuhan Univ Hosp Stomatol Wuhan 430079 Hubei Peoples R China

Objective: To investigate changes in the chemical composition of malts under different germination cycles and prepared with different processing methods, thus providing a reference for the clinical application of malt in disease treatment. methods: Nine malt samples were analyzed by ultra-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS/MS), and the MS fragmentation pathway of 4 compounds (including hordenine, gramine, N-methyltyramine and catechin) were also analyzed. Results: By database comparison and literature search, we detected 31 compounds in raw barley and 33 compounds in both raw malt and roasted malt. Nonetheless, the most of these 33 compounds were detected higher contents in raw malt than in roasted malt. Besides, we detected 15 compounds in brown malt. At Day1 of germination, 31 compounds were detected in malt, without two alkaloids (representative: hordenine). At Day2-5, 33 compounds were detected, with different contents as shown by the peak area comparison;hordenine had a gradually increasing abundance;and nearly one third of the chemical components in barley increased gradually, one third decreased gradually, and one third tended to be stable. Conclusion: Malts under different germination cycles and prepared with different processing methods have varying active ingredients, and especially brown malt exhibits a serious loss of compounds. The tight association between the chemical composition and clinical application of malt offers a basis to the clinically scientific and reasonable selection of Chinese medicinal materials for treatment purposes.

关键词： Malt Chemical composition Content change Germination cycles processing method UPLC-Q-TOF-MS MS

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Review of processing methods of Jujube

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Medicinal Plant 2021年第4期12卷 93-95,97页

作者： Lianfang LI Yunnan Industry & Trade Vocational College Kunming 650300 China

Historical evolution of jujube processing,recording situation of modern processing specifications of jujube,research status of processing methods of jujube at home in recent years,content analysis of main chemical composition in jujube processed products,and impact of processing on chemical composition of jujube are reviewed,which could provide basic data for fully studying,developing and utilizing jujube by scholars and technical staff.

关键词： Jujube processing method Chemical constituents

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Comparison of new and conventional processing methods for their effects on physical properties of fish feed

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ANIMAL FEED SCIENCE AND TECHNOLOGY 2021年 273卷

作者： Liu, Keshun Frost, Jason Welker, Thomas L. Barrows, Frederic T. USDA ARS Natl Small Grains & Potato Germplasm Res Unit USDA 1691 S 2700 W Aberdeen ID 83210 USA USDA ARS Fish Technol Ctr 4050 Bridger Canyon Rd Bozeman MT 59715 USA USDA ARS Hagerman Fish Culture Expt Stn 3059F Natl Fish Hatchery Rd Hagerman ID 83332 USA USDA ARS Washington DC 20250 USA

At present, aquafeed is made mainly by low-moisture extrusion cooking. To further improve feed quality, we developed a new process featuring high-moisture extrusion with a twin-screw extruder and a specially designed cooling die. In this study, aquafeed was made with two mash formulations (with or without wheat flour) by low moisture (conventional) or high moisture (new) extrusion under the same temperature (138 degrees C). Fresh and/or dried extrudates were evaluated for visual appearance, physical quality (water absorption and hardness with soaking time, bulk density, pellet durability, water stability and oil absorption capacity), chemical composition and degree of starch gelatinization. Results show that processing methods, feed formulation and post-extrusion drying all had significant effects on the visual appearance and physical quality of feed. The new feed (NF) was less expanded and less porous than conventional feed (CF), leading to significant reduction in oil absorption capacity, about 85 % of CF. Upon contact with water, fresh and dried CF absorbed water quickly and disintegrated easily, while NF absorbed water slowly and maintained a soft texture (around 50 g/mm(2), comparable to fish fillet texture) even after 24 h of soaking. Dry matter loss from NF was significantly less than CF, after 6 h shaking in water. Due to its compact texture, NF had higher pellet durability than CF, with a bulk density greater than 1 g/cm(3). Addition of wheat flour to the mash made CF more porous, harder in texture and less water stable but exerted a limited effect on NF. Therefore, the new process produced aquafeed that was soft in texture, durable, and extremely water-stable, while making addition of starch or other binder unnecessary. Although an increase in drying cost for NF is expected, the new method offers a good alternative to produce specialty feed and a promising strategy to reduce water pollution issues associated with aquaculture.

关键词： Aquafeed Feed technology High moisture extrusion processing method Feed quality Water stability

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Predictive modeling of creep in polymer/layered silicate nanocomposites

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POLYMER TESTING 2012年第2期31卷 345-354页

作者： Shokuhfar, Ali Zare-Shahabadi, Abolfazl Atai, Ali-Asghar Ebrahimi-Nejad, Salman Termeh, Mahdie Islamic Azad Univ Yazd Branch Dept Mech Engn Yazd Iran KN Toosi Univ Technol Dept Mech Engn Adv Mat & Nanotechnol Res Lab Tehran *** Iran Univ Tehran Dept Mech Engn Tehran Iran

A predictive creep model is developed which uses the properties of matrix and reinforcement to predict the creep of polymer/layered silicate nanocomposites. Up to this point, primarily empirical creep models such as Findley and Burgers models have been used for creep of polymer/clay nanocomposites. The proposed creep model is based on the elastic-viscoelastic correspondence principle and a stiffness model of these nanocomposites. Also, the added stiffness of polymeric matrix due to the constraining effect of layered silicates on polymer chains in the nanocomposite is considered by a parameter termed constraint factor. The results of the proposed model show good agreement with experimental creep data for different clay contents, stresses and temperatures. Comparing the model predictions with experimental data, a logical relationship between the method of processing and the constraint factor is discovered which shows that in-situ polymerization can be more efficient for improving creep resistance of polymer/layered silicate nanocomposites relative to melt processing. (C) 2011 Elsevier Ltd. All rights reserved.

关键词： Polymer/clay nanocomposites Predictive modeling Creep resistance processing method

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