Antioxidant addition to dough or frying oil: effects on the oxidative stability of deep-fat fried noodles

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-07-08 DOI:10.1007/s10068-025-01943-7

Sehyeok Kim, HyunHo Hwang, JiSun Kim, JuDong Yeo, JaeHwan Lee

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Abstract

This study evaluated the oxidative stability of deep-fat fried noodles and frying oils when antioxidants were added either to the dough or to the frying oil. Hydrophilic and hydrophobic antioxidants, including α-tocopherol, ascorbyl palmitate, trolox, and ascorbic acid, were tested over 100 continuous frying cycles. Trolox showed the highest antioxidant activity when added to frying oil, while ascorbyl palmitate was more effective when added to dough. Ascorbic acid consistently exhibited low antioxidant performance regardless of application site and showed prooxidant effects, particularly when applied to frying oil. During storage at 60 °C, fried noodles containing ascorbyl palmitate in dough and trolox in oil showed the highest oxidative stability, while those containing ascorbic acid were more susceptible to lipid oxidation. These results suggest that antioxidant efficacy is influenced by both compound polarity and application site, as well as by their thermal stability, migration behavior, and interactions with the food matrix.

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生面团或煎炸油中加入抗氧化剂：对油炸面氧化稳定性的影响

本研究评价了在面团或煎炸油中加入抗氧化剂时，深油炒面和煎炸油的氧化稳定性。亲水和疏水抗氧化剂，包括α-生育酚、抗坏血酸棕榈酸酯、三氯胺和抗坏血酸，在100多个连续油炸循环中进行了测试。Trolox在煎炸油中表现出最高的抗氧化活性，而抗坏血酸棕榈酸酯在面团中表现出更高的抗氧化活性。抗坏血酸在任何应用部位均表现出较低的抗氧化性能，并表现出抗氧化作用，特别是在煎炸油中。在60℃的贮藏条件下，面皮中含有抗坏血酸棕榈酸酯和油中含有trolox的炒面表现出最高的氧化稳定性，而含有抗坏血酸的炒面更容易发生脂质氧化。这些结果表明，抗氧化效果受复合极性和应用地点、热稳定性、迁移行为以及与食物基质的相互作用的影响。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.