Effects of microwave treatment on vegetable oil quality & biological activities

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2024-10-19 DOI:10.1016/j.tifs.2024.104748

Fuchun Chen , Ben Xu , Wenyu Cui , Yunfu Wang , Fachun Wan , Anwei Cheng

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引用次数: 0

Abstract

Background

The traditional roasting method has some disadvantages such as uneven heat transfer and long heating time, which will affect the quality and stability of oil. However, microwave (Mw) pretreatment has the characteristics of short processing time and low energy consumption, and there were many studied on Mw in the processing of vegetable oil.

Scope and approach

This review discusses the effects of Mw pretreatment on the various vegetable oils, including oil yield, physicochemical properties, minor lipid components and so on. The aim is to provide better support for the application of Mw in the vegetable oil industry, to align with contemporary processing principles of accuracy, moderation and health.

Key findings and conclusions

Mw enhances the extraction yield of oil, also effects on quality and biological activities of vegetable oils. An appropriate Mw pretreatment is beneficial for the production of minor lipid components, such as tocopherols, phenols, phytosterols, flavonoids, carotenoids; but no significant effect on the fatty acid compositions of oil. Correspondingly, oils exhibit good biological activity (such as antioxidant, anti-inflammation activity and oxidative stability) after Mw, which is mainly due to the increased formation of Maillard reaction products and dissolution of bioactive components. Furthermore, Mw heating can occur a series of reactions, which produces many aroma-active volatiles and improves the desired sensory characteristic.

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微波处理对植物油质量和生物活性的影响

背景传统的焙烧方法存在传热不均匀、加热时间长等缺点，会影响油的质量和稳定性。本综述讨论了微波预处理对各种植物油的影响，包括出油率、理化性质、次要脂质成分等。主要发现和结论Mw 能提高油的提取率，还能影响植物油的质量和生物活性。适当的 Mw 预处理有利于生产次要脂质成分，如生育酚、酚类、植物甾醇、类黄酮、类胡萝卜素；但对油的脂肪酸组成没有显著影响。相应地，油在经过 Mw 后会表现出良好的生物活性（如抗氧化、抗炎活性和氧化稳定性），这主要是由于 Maillard 反应产物的形成和生物活性成分的溶解增加。此外，Mw 加热可发生一系列反应，产生许多具有香气活性的挥发物，改善所需的感官特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.