Determination of the Shelf Life of High-Oleic Fried Peanuts Prepared by the ‘Deep-Fried Process’ with the Addition of Humulus lupulus or Origanum vulgare Oil in the Frying Oil

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2025-02-05 DOI:10.1007/s11947-025-03771-3

Nicolle Stefani Juncos, Carolina Florencia Cravero Ponso, Gisela Kay Guerberoff Enemark, Rubén Horacio Olmedo

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Abstract

Vegetable oil is widely used in deep-frying, but its deterioration affects the shelf life of food. In contrast, the use of oregano essential oil (OEO) and hops essential oil (HEO) decreases this deterioration. Thus, the objective of this work was to determine the effects of the addition of OEO and HEO in the frying oil on the shelf life of fried high-oleic peanuts (FP). Sunflower oil with OEO, HOP and BHT (0.02% w/w) and a control oil without added antioxidants were used. High-oleic peanuts were fried at 170 °C during an 8-h frying process with samples taken at 0, 2, 4, 6 and 8 h. Totox value and the main OEO and HEO compounds were determined. The FP was stored in non-barrier containers at 25 °C for 3 months from peanuts obtained at 0 and 8 h. Conjugated dienes, peroxide, nonanal, 2-undecenal and oxidation intensity were determined. OEO and HEO were present in the frying oil up to hour 6, and protection was found in these treatments during the whole deep-frying process. Storage of OEO and HEO treatments doubled the shelf life compared to the control. The use of OEO and HEO in deep-frying prolongs the shelf life of FP.

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在煎炸油中加入葎草油和土豆油的“油炸法”高油花生保质期的测定

植物油在油炸中被广泛使用，但其变质会影响食品的保质期。相比之下，使用牛至精油（OEO）和啤酒花精油（HEO）可以减少这种恶化。因此，本研究的目的是确定在煎炸油中添加OEO和HEO对油炸高油花生（FP）保质期的影响。采用添加OEO、HOP和BHT （0.02% w/w）的葵花籽油和不添加抗氧化剂的对照油。高油花生在170℃下煎8 h，在0、2、4、6和8 h取样品，测定Totox值和主要OEO和HEO化合物。从0和8 h获得的花生中提取FP，在25°C的无屏障容器中保存3个月。测定共轭二烯、过氧化物、壬醛、2-癸烯醛和氧化强度。OEO和HEO在煎炸油中存在长达6小时，并且在整个煎炸过程中都有保护作用。与对照组相比，OEO和HEO处理的保质期延长了一倍。在油炸中使用OEO和HEO可以延长FP的保质期。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.