Grain Oil Science and Technology最新文献

{"title":"Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread","authors":"Haifeng Li,&nbsp;Shuang Hu,&nbsp;Jiake Fu","doi":"10.1016/j.gaost.2021.11.003","DOIUrl":"10.1016/j.gaost.2021.11.003","url":null,"abstract":"<div><p>Sourdough starters for making traditional steamed bread are rich in microbes. Studies have shown that, in addition to yeast and lactic acid bacteria (LAB), acetic acid bacteria (AAB) are other functional species in sourdough, but the influences of AAB on the properties of sourdough and steamed bread were rarely reported. This study aimed to assess the effects of a selected strain of acetic acid bacterium on the properties of sourdough and steamed bread. Sourdoughs and steamed breads were prepared from five different starter cultures, marked as CK (control check, with no starters), Y (only yeast), YL (yeast+LAB), YA (yeast+AAB) and YLA (yeast+LAB+AAB), and their properties were determined. The results of sourdough properties showed that the YLA sourdough had the highest total titratable acid of 14.6 mL and the lowest pH of 3.87 compared with the other groups after fermentation to 8 h; and the YLA sourdough had the greatest elasticity and viscosity. The results of quality properties of steamed bread revealed that the <em>L</em>* value (88.40 ± 0.09) of the YA steamed bread was significantly higher than those of the YLA and YL steamed breads; the YLA steamed bread had the highest specific volume and the highest sensory score of 89.6 ± 3.31 in comparison to those of the other groups; the hardness and chewiness of YLA and YA steamed breads were significantly lower than those of the other groups. Volatile compounds in the steamed breads were also determined by SPME–GC–MS. A total of 42 flavor substances were detected, including 3 kinds of alcohols, 8 kinds of aldehydes, 7 kinds of ketones, 2 kinds of acids, 15 kinds of esters, 1 furan, and 6 kinds of other types of compounds, mainly alkanes and esters, followed by alcohols and aldehydes. The YLA steamed bread was richer in esters, aldehydes, and acids than those from the other treatment groups. By contrast, alkanes and aldehydes were dominant in the Y and YL steamed breads. Therefore, the flavor and quality of the steamed bread made from the YLA sourdough could be improved obviously. These results could provide references for the application of AAB in dough fermentation and the improvement of new kinds of starters.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"5 1","pages":"Pages 13-21"},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259821000455/pdfft?md5=50cec9fde25fee5f8626db428b9041af&pid=1-s2.0-S2590259821000455-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41748056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality prediction of freshly-harvested wheat using GlutoPeak during postharvest maturation","authors":"Mengyu Mu,&nbsp;Ruidie Geng,&nbsp;Yuanyuan Yue,&nbsp;Feng Jia,&nbsp;Xia Zhang,&nbsp;Jinshui Wang","doi":"10.1016/j.gaost.2021.09.002","DOIUrl":"10.1016/j.gaost.2021.09.002","url":null,"abstract":"<div><p>Much recent researches have demonstrated that the quality of freshly-harvested wheat could be improved during postharvest maturation by determinating the rheological properties. However, this process is time-consuming and complex. This study aimed to provide a rapid and convenient method for predicting wheat quality during postharvest maturation by use of GlutoPeak device. Farinograph and Extensograph were used to determine the rheological properties of four wheat samples (WT1, WT2, WT3, WT4) stored under different conditions (WT1: 15 °C, 50% <em>RH</em>; WT2: 20 °C 65% <em>RH</em>; WT3: 28 °C 75% <em>RH</em>; WT4: 35 °C 85% <em>RH</em>) for a total of 10 weeks, and GlutoPeak test was used to determine the gluten aggregation properties of the four samples. Correlation analysis was also conducted between the rheological properties and the gluten aggregation properties. Results of rheological properties showed that all Extensographic properties (dough extensibility, resistance, maximum resistance and area) of the four samples increased along with the storage time, and the Farinographic properties (water absorption, dough development time, dough stability time, and farinograph quality number (FQN)) had the same tendency, indicating that the rheological properties were improved considerably with storage time extending. The GlutoPeak curves revealed that Peak Maximum Time (PMT), Brabender Equivalents Maximum (BEM) and Energy to Maximum Torque (EnMT) of wheat flour of the four samples varied greatly, particularly the PMT and EnMT of the samples WT3 and WT4 increased remarkably. Results of correlation analysis showed that EnMT had significant correlation with water absorption and area (<em>P</em> &lt; 0.05) for sample WT1, and also showed significant correlation with dough development time (<em>P</em> &lt; 0.05) for sample WT2. For sample WT3, PMT was significantly correlated with the dough development time, extensibility, area (<em>P</em> &lt; 0.05), and FQN (<em>P</em> &lt; 0.01); and EnMT was in significant correction with water absorption (<em>P</em> &lt; 0.01), and dough stability time, FQN, extensibility, maximum resistance and area (<em>P</em> &lt; 0.05). For sample WT4, both PMT and EnMT had significant correction with area (<em>P</em> &lt; 0.05). The study indicated that the GlutoPeak test is effective in quality prediction for the freshly-harvested wheat during postharvest maturation, making it possible to realize rapid wheat quality detection and evaluation in storage period.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"4 4","pages":"Pages 174-181"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.gaost.2021.09.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43093370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microstructure observation of multilayers separated from wheat bran","authors":"Xiaoling Tian ,&nbsp;Zhen Wang ,&nbsp;Shukai Yang ,&nbsp;Xiaoxi Wang ,&nbsp;Li Li ,&nbsp;Binghua Sun ,&nbsp;Sen Ma ,&nbsp;Shiquan Zheng","doi":"10.1016/j.gaost.2021.10.002","DOIUrl":"10.1016/j.gaost.2021.10.002","url":null,"abstract":"<div><p>In order to understand more clearly the morphology of the structural layers of the soft and hard wheat bran to understand the effect of mechanical force on the wheat grain, we observed the microstructure of each layer of the wheat bran from soft and hard mature wheat. Based on the differences in mechanical properties and water permeability of each wheat bran layer, the mature wheat grains were alternately treated under cold and heat conditions and separated by manual dissection. The microstructure of each layer of wheat bran from soft and hard mature wheat was determined by optical and fluorescence microscopy. Seven different structure layers were observed by optical microscopy, named them as epidermis, epicarp, cross cells, tube cells, testa, nucellar layer, and aleurone layer. All the layers of the outer bran of wheat grains were separated, except for the tube cells layer. The autofluorescence imagings of five layers were obtained. It was found that the morphology of the structural layers of the soft and hard wheat bran did not differ much, except for the aleurone layer. The aleurone layer of soft wheat bran was significantly different from that of the hard wheat bran, which is fuller and denser compared to soft wheat. In this study, more aleurone grains were lost in the aleurone layer obtained by the outside-in peeling method. The mastery of the morphology of each structural layer of the bran helps us to quickly quantify the degree of peeling of wheat milling, and to make immediate adjustments to the process. At the same time, we understand that the contents of the aleurone cells have different binding strengths with the nucellar layer and the starchy endosperm. The paper is instructive to deep investigation of wheat milling mechanism and product process refinement.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"4 4","pages":"Pages 165-173"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259821000364/pdfft?md5=b4cfde55805eb5311891d353b6b62173&pid=1-s2.0-S2590259821000364-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48326328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cellulose derived biochar: Preparation, characterization and Benzo[a]pyrene adsorption capacity","authors":"Qiaoli Yang,&nbsp;Yanxia Sun,&nbsp;Wenhui Sun,&nbsp;Zhao Qin,&nbsp;Huamin Liu,&nbsp;Yuxiang Ma,&nbsp;Xuede Wang","doi":"10.1016/j.gaost.2021.10.001","DOIUrl":"10.1016/j.gaost.2021.10.001","url":null,"abstract":"<div><p>Edible oil is prone to be contaminated by Benzo[<em>a</em>]pyrene (BaP) during production and processing. Adsorption is an important technology for the removal of BaP from edible oil, and biochar as a new type of adsorbent for the treatment BaP has received extensive attention. In this study, we prepared unmodified biochar and ZnCl₂-modified biochar from sesame straw cellulose (SSB and SSZ) and sesame capsule cellulose (SCB and SCZ), carried out structure characterization by Fourier Transform Infrared (FT-IR), Brunauer-Emmett-Teller (BET) and Scanning Electron Microscope (SEM), and finally evaluated their potential effectiveness in BaP removal from sesame oil. FT-IR results revealed that SSZ and SCZ showed higher peak intensities, indicating that they could provide more active sites for adsorption. The results of XRD presented that SSZ and SCZ had a higher graphitization degree than the unmodified biochar. SEM results showed that the SSZ and SCZ had more complex pore structure, which is beneficial to adsorption. BET analysis results showed that SSZ and SCZ had a higher specific surface area of 1622.83–1797.39 m²/g and a better developed porous structure (the total pore volume <em>V</em>_total was 0.9434–1.0023 cm³/g) than the SSB and SCB (specific surface area was 350.55–352.59 m²/g, and <em>V</em>_total was 0.1907–0.1918 cm³/g), indicating that modification promoted the formation of porous structure and thus improved the adsorption capacity of biochar. Adsorption experiments confirmed once again that the BaP removal rates of SSZ and SCZ (92.67%–96.13%) were much higher than that of unmodified biochar (3.34%–4.28%), and the BaP content in the sesame oil treated by SSZ and SCZ were far below the current EU maximum levels (2 μg/kg). Therefore, the modified biochar from cellulose is a promising adsorbent for BaP removal. In future studies, the influences of bichar on the nutritional quality of edible oil should be taken into consideration so as to find an ideal active carbon substitute for BaP removal in edible oil.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"4 4","pages":"Pages 182-190"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259821000352/pdfft?md5=3ed9225aa6b85adc3512b27e4f0013e3&pid=1-s2.0-S2590259821000352-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43956244","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Detection and inactivation of allergens in soybeans: A brief review of recent research advances","authors":"Lina Tokuna Mulalapele ,&nbsp;Jun Xi","doi":"10.1016/j.gaost.2021.11.001","DOIUrl":"10.1016/j.gaost.2021.11.001","url":null,"abstract":"<div><p>In the last decade, soybean allergies have been on the increases to such an extent that they have now become a public health issue thus prompting more studies and researches on the topic. The allergenicity of soybean is attributed to its protein fraction. The best way to prevent hypersensitive patients from ingesting allergenic compounds is to exclude such soybean allergens from their diet. As a result, it is essential to provide detailed and reliable knowledge of food ingredients. Therefore, precise and reliable approaches for detecting soybean allergens found in various food products must be used. The main way to reduce allergy risk is the identification of allergenic sites in food and their inactivation by various food-processing methods. It has been reported that food processing may lead to the modification of conformational structure of the protein or protein distortion that inhibit the binding of immunoglobulin E (IgE) to epitopes on food allergens and also the mechanism of allergic reactions. Food processing technologies employed for inactivating allergenic epitopes used thermal and nonthermal techniques. Currently, several detection methods including protein-based and DNA-based approaches using analytical techniques such as enzyme-linked immunosorbent assay (ELISA), enzyme allergosorbent test (EAST), radioallergosorbent test (RAST), lateral flow immunoassay (LFIA), immunoblotting, real-time polymerase chain reaction (PCR), mass spectrometry and biosensors have been improved for identifying and quantifying these epitopes. This research focused on allergenic proteins of soybean, the most modern approaches for detecting and quantifying these allergens, and finally, the various methods used to inactivate these proteins and their effects on soy allergenicity.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"4 4","pages":"Pages 191-200"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259821000376/pdfft?md5=26410a92a8441bc8b823086e77238efc&pid=1-s2.0-S2590259821000376-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44461035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sorption equilibrium moisture and isosteric heat of Chinese wheat bran products added to rice to increase its dietary fibre content","authors":"Xingjun Li ,&nbsp;Xu Han ,&nbsp;Lisi Tao ,&nbsp;Ping Jiang ,&nbsp;Wen Qin","doi":"10.1016/j.gaost.2021.09.001","DOIUrl":"10.1016/j.gaost.2021.09.001","url":null,"abstract":"<div><p>More and more people concern about supplementing dietary food with wheat bran to increase fibre content, but there has been little study of the sorption isotherms and isosteric heats of wheat bran fibre products, which are important to the quality and storage durability of such commodities. This study collected equilibrium moisture content (EMC) and equilibrium relative humidity (ERH) data on six Chinese wheat bran products via the static gravimetric method and analysed their sorption isosteric heats. Results showed that all six wheat bran products had sigmoidal isotherms. The data were best fitted by polynomial, modified GAB, modified Oswin, and modified Halsey models. The relative safe moisture contents of the six wheat bran products were 12.20%–13.86% wet basis (w.b.). The heat of vaporization of wheat bran products approached the latent heat of pure water at around a moisture content (MC) of 22.5% and approximately 2450 kJ/kg. A process of extrusion and ultrafine grinding reduced the solid surface area and sorption isosteric heats of the monolayer, multilayer and condensed water regions in the wheat bran products. In the temperature range of 10–37 °C, the EMC of sorption in monolayer, multilayer and condensed water regions decreased with increasing temperature. The milled rice to which 1%–3% 200-mesh wheat bran product was added maintained its texture when made into cooked rice and its thermomechanical properties when made into rice dough. After processing by extrusion and ultrafine grinding, wheat bran products have a lower solid surface area and lower monolayer water content (<em>M</em>_m) and sorption isosteric heat values. Some 3% 200-mesh wheat bran product can be added to cooked rice for increasing its fibre content and making it more nutritious.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"4 4","pages":"Pages 149-164"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.gaost.2021.09.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46149167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antifungal properties and mechanisms of three volatile aldehydes (octanal, nonanal and decanal) on Aspergillus flavus","authors":"Qian Li,&nbsp;Xiaoman Zhu,&nbsp;Yanli Xie,&nbsp;Jingmeng Liang","doi":"10.1016/j.gaost.2021.07.002","DOIUrl":"10.1016/j.gaost.2021.07.002","url":null,"abstract":"<div><p>The harm of <em>Aspergillus flavus</em> (<em>A. flavus</em>) and aflatoxin is a severe food safety problem worldwide, which causes huge economic losses every year. Therefore, it is urgent to control the growth of <em>A. flavus</em> and the biosynthesis of aflatoxin. Plant-derived natural compounds are superior to synthetic fungicide in inhibiting the growth of <em>A. flavus</em> benefiting from their high safety to the environment, humans and stock, and low cost. This study aimed to evaluate the antifungal effects and potential antifungal mechanisms of three plant-derived compounds (octanal, nonanal and decanal) against <em>A. flavus</em>. We determined the minimum inhibitory concentrations (MICs) and action mechanism of the three volatile aldehydes on <em>A. flavus</em> and also performed calcofluor white (CW) staining for visualizing the distribution of septa. Cell respiration metabolism and the pathogenicity on maize kernels were also carried out to evaluate the efficacy of the three volatile aldehydes on the growth of <em>A. flavus</em>. The results showed that the three volatile aldehydes could inhibit the germination of spores and mycelial growth of <em>A. flavus</em>, the MICs on spores and mycelia were: octanal (1.0 and 0.5 μL/mL), nonanal (0.5 and 2.0 μL/mL), and decanal (1 and 5 μL/mL). The three volatile aldehydes could strongly damage the integrity of both the cell wall and the cell membrane of <em>A. flavus</em>. Meanwhile, they could decrease the content of total lipid and inhibit respiration metabolism of <em>A. flavus</em> cell. Results of <em>in vitro</em> antifungal test showed that all the three volatile aldehydes could effectively prevent the growth of <em>A. flavus</em> on maize kernels. The study revealed that octanal, nonanal and decanal could effectively inhibit the growth of <em>A. flavus</em> both in culture medium and on maize kernels to different extent. The results confirmed that the plant-derived compounds could be developed into promising antifungal agents applied in the preservation of grains. This study provides a theoretical basis for the research and application of potential antifungal agents.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"4 3","pages":"Pages 131-140"},"PeriodicalIF":0.0,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.gaost.2021.07.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45027098","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enzymatic kinetics of β-conglycinin using alkaline protease from Bacillus subtilis ACCC 01746 and analysis of antigenicity of hydrolyzed peptide","authors":"Haicheng Yin,&nbsp;Xinrui Zhang,&nbsp;Zhixiang Yang,&nbsp;Jin Huang","doi":"10.1016/j.gaost.2021.08.001","DOIUrl":"https://doi.org/10.1016/j.gaost.2021.08.001","url":null,"abstract":"<div><p><em>β</em>-Conglycinin, the main protein of soybean, is a key allergen that causes soybean allergies, and hydrolysis is usually applied to lower its antigenicity. We evaluated the enzymolysis characters of <em>β</em>-conglycinin from the perspective of enzymolysis kinetics using alkaline protease from <em>B. subtilis</em> ACCC 01746. A dynamic model describing the hydrolysis of <em>β</em>-conglycinin was proposed using the initial substrate concentration, enzyme dosage (enzyme to substrate ratio) and hydrolysis time as variables to illustrate the kinetic behavior of enzymatic hydrolysis. The hydrolysis of soybean <em>β</em>-conglycinin was carried out at 60 g/L protein concentration, 0.6% enzyme dosage, 55 °C and pH 8.5 to observe the peptides with anti-enzymatic activities. The hydrolysates were gradually fractionated by ultrafiltration through cut-off membranes with molecular weights of 40, 30, 20, and 10 kDa, and their antigenicities were evaluated using indirect competitive enzyme-linked immunosorbent assay. The results showed that the degree of hydrolysis (<em>DH</em>) of <em>β</em>-conglycinin decreased as the <em>β</em>-conglycinin concentration (<em>S</em>₀) increased, but increased with enzyme dosage (<em>E</em>₀) increasing. Thus, the enzymatic hydrolysis of <em>β</em>-conglycinin followed the first-order kinetics model. The hydrolysis rate (<em>V</em>) was (527.89<em>C</em>_E0–2.5533<em>C</em>_S0) exp (–0.022<em>DH</em>), the <em>DH</em>-hydrolysis time was 45.454ln[1 + (11.614<em>C</em>_E0/<em>C</em>_S0–0.0562)<em>t</em>], and the correlated kinetic constants <em>k</em>₂ and <em>k</em>_d were 527.89 min⁻¹ and 8.6126 min⁻¹, respectively. The hydrolysis behavior of <em>β</em>-conglycinin varied considerably among the <em>α'</em>, <em>α</em>, and <em>β</em> subunits. Faster hydrolysis rates were observed for the <em>α'</em> and <em>α</em> subunits compared to the <em>β</em> subunit. The relative molecular weights of the intercepted peptides from the hydrolysates were 14.8–40.1 kDa, and the antigenicity of the peptides with smaller molecular weight was reduced, but not removed completely. However, the alkaline protease from the strain appeared to effectively reduce the allergenicity of <em>β</em>-conglycinin. Therefore, it is possible to produce less allergenic soybean proteins using enzymatic hydrolysis. Additionally, the microbial alkaline protease may serve as a potential novel food enzyme and should be evaluated for the development of hypoallergenic foods.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"4 3","pages":"Pages 141-148"},"PeriodicalIF":0.0,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.gaost.2021.08.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91662329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative study on yields and quality parameters of argan oils extracted by conventional and green extraction techniques","authors":"Hicham Mechqoq ,&nbsp;Mohamed El Yaagoubi ,&nbsp;Svetlana Momchilova ,&nbsp;Fouad Msanda ,&nbsp;Noureddine El Aouad","doi":"10.1016/j.gaost.2021.08.002","DOIUrl":"10.1016/j.gaost.2021.08.002","url":null,"abstract":"<div><p>Argan oil is most frequently sold as pure oil, which can be directly applied topically due to its cosmetological proprieties or ingested in order to provide several health benefits. It's also commonly mixed into a number of cosmetic products like shampoos, soaps and conditioners. In this study we aimed to improve the argan oil extraction yield and quality parameters by comparing the effects of different extraction technologies. Argan kernel oils were extracted using four methods: mechanical cold press, Soxhlet extraction with <em>n</em>-hexane, supercritical fluid extraction (SFE), and enzyme assisted extraction with three different enzyme solutions cellulase (cellulast), pectinase (Pectinex) and a mixture of carbohydrase enzymes (Viscozyme®). The quality parameters was evaluated by determining the acid, peroxide and iodine values as well as the extinction coefficients <em>K</em>₂₃₂ and <em>K</em>₂₇₀ as measures of conjugated dienes and trienes, respectively. The results showed that the highest yield (66.37% ± 3.3%) was obtained by enzyme assisted extraction using the carbohydrases enzymes mixture (Viscozyme®), followed by Soxhlet extraction (59.5% ± 3.1%) and pectinase extraction (52.03% ± 3.55%). All argan oils samples obtained by the different methods showed a good oxidation stability, with acid, peroxide and iodine values lower than 0.8 mg/g, 15 meq/kg and 110 g/100 g according to the official argan oil norm, respectively. The results of argan oils quality parameters demonstrated that the enzyme extracted argan oils showed low oxidation, with the following quality parameters: acid values (0.4–0.6 mg/g), iodine values (95–100 g/100 g), dienes (<em>K</em>₂₃₂ &lt; 2), trienes (<em>K</em>₂₇₀ &lt; 0.35), and peroxide values (&lt;1.5 meq/kg). The results proved that the enzyme assisted extraction method can be applied to improve the argan oil yield without affecting the oil quality. The enzyme extraction method may be a great alternative to solvent and cold press extractions for this eco-friendly processing approach.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"4 3","pages":"Pages 125-130"},"PeriodicalIF":0.0,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.gaost.2021.08.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41862212","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aromatization of virgin olive oil by seeds of Pimpinella anisum using three different methods: Physico-chemical change and thermal stability of flavored oils","authors":"Youssef Moustakime,&nbsp;Zakaria Hazzoumi,&nbsp;Khalid Amrani Joutei","doi":"10.1016/j.gaost.2021.07.001","DOIUrl":"10.1016/j.gaost.2021.07.001","url":null,"abstract":"<div><p>Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product, the virgin olive oil (VOO) was flavored with the seeds of <em>Pimpinella anisum</em> (Green anise) using three different methods: classic maceration, ultrasonic assisted maceration and direct addition of the essential oil (EO). These methods were compared under two main criteria: time and level of aromatization. The physico-chemical parameters and the thermal stability of flavored oils prepared by the three methods were determined by AOAC titration method and GC–MS analysis so as to compare the aromatization effect of the three methods. The trans-anethole is the major component of the EO of anise seeds as well as the indicator of the level of aromatization. GC/MS analysis results of the flavored oils showed that the diffusion of trans-anethole in the flavored oil by direct addition of EO was very important (36.3% of the total volatile fraction of the flavored oil) in comparison to the oil flavored by ultrasonic assisted maceration or classic maceration (respectively 26.59% and 23.85%). These different aromatization methods ensure an improvement in the quality of VOO with an enrichment in polyphenols estimated at 35% in the case of ultrasonic flavored oil, an increase in the content of carotenoids and chlorophylls (67% and 21% respectively) in the event of aromatization by classic maceration, and a decrease in specific absorbency at 232 nm estimated at 29% during aromatization by addition of EO as well as a decrease in the peroxide value estimated at 26% in oil flavored by classic maceration unlike in oil flavored by ultrasound which has seen an increase of around 20%. The aromatization was able to maintain the stability of the oils and its qualification as VOO with a gain in induction time in the case of treatment at 60 °C estimated at 29 and 27.5 d respectively in oils flavored by addition of EO and by conventional maceration, an improvement resistance to degradation concerning <em>K</em>₂₃₂ and <em>K</em>₂₇₀ of all flavored oils which varied from 15 to 40 d in the case of treatment at 60 °C and 3 h resistance to degradation of oils treated at 130 °C for <em>K</em>₂₃₂. Polyphenols, chlorophyll pigments and carotenoids play an important role in oxidative stability due to their antioxidant nature and their degradation during heating is very complex. All of these physico-chemical changes have increased the thermal stability of flavored oils with better resistance to oxidation of flavored oil by classic maceration in compared to oil flavored by adding EO and the oil flavored by using ultrasound.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"4 3","pages":"Pages 108-124"},"PeriodicalIF":0.0,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.gaost.2021.07.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42842156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}