LWT - Food Science and Technology最新文献_第8页

Exploration on the stability changes and flavor profiles of duck soup during cooking 鸭汤在烹饪过程中的稳定性变化和风味特征探索

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-01 DOI: 10.1016/j.lwt.2024.116905

Le Wang , Bing Zhao , Xiaoyu Cheng , Shouwei Wang , Yan Zhao , Siyuan Chang , Xin Zhao

{"title":"Exploration on the stability changes and flavor profiles of duck soup during cooking","authors":"Le Wang , Bing Zhao , Xiaoyu Cheng , Shouwei Wang , Yan Zhao , Siyuan Chang , Xin Zhao","doi":"10.1016/j.lwt.2024.116905","DOIUrl":"10.1016/j.lwt.2024.116905","url":null,"abstract":"<div><div>Duck soup is an important dish with unique flavor and rich nutrition, commonly prepared by households and restaurants. However, its preparation mainly relies on empirical understandings of cooks rather than scientific guidance, leading to unstable taste and variable quality. Therefore, in this work, changes in emulsion stability, taste and flavor profiles of duck soup were explored during cooking. Results revealed duck soup cooked for 2.5 h exhibited highest stability index. The rise of soluble protein and zeta-potential, as well as reduction in particle size, all contributed to the improvement of stability index. Optical microscope observation showed micro-nanoparticles in soup were uniformly distributed at 2.5th h. Bionic system analysis revealed soup samples differed significantly in umami, saltiness and richness. Taste amino acids exhibited notable increase and 5ʹ-adenosine monophosphate (5ʹ-AMP) + 5ʹ-inosine monophosphate (5ʹ-IMP) reached the highest level at 2.5 h, indicating more pronounced umami taste in duck soup at this time. Using multivariate statistical analysis, (E)-2-nonenal, 3-octen-2-one, 1-octen-3-ol, and 2-pentylfuran were screened as pronounced difference markers in the sample cooked for 2.5 h. An appropriate equilibrium between stability, taste and flavor profiles of duck soup achieved after 2.5 h of cooking. The research provides guidance for industrial processing of high-quality duck soup.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"211 ","pages":"Article 116905"},"PeriodicalIF":6.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of ultrasound and high-pressure homogenization emulsification: A promising fabrication strategy for total nutritional double emulsion-based product enriched with low-molecular-weight oyster peptides 超声波乳化与高压均质乳化的比较：富含低分子量牡蛎肽的全营养双乳液产品的可行制造策略

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-01 DOI: 10.1016/j.lwt.2024.116981

Jinzhen Li , Yuxin Chen , Haisheng Lin , Zhongqin Chen , Wenhong Cao , Jialong Gao , Xiaoming Qin , Huina Zheng

{"title":"Comparison of ultrasound and high-pressure homogenization emulsification: A promising fabrication strategy for total nutritional double emulsion-based product enriched with low-molecular-weight oyster peptides","authors":"Jinzhen Li , Yuxin Chen , Haisheng Lin , Zhongqin Chen , Wenhong Cao , Jialong Gao , Xiaoming Qin , Huina Zheng","doi":"10.1016/j.lwt.2024.116981","DOIUrl":"10.1016/j.lwt.2024.116981","url":null,"abstract":"<div><div>Double emulsions encapsulating low-molecular-weight oyster peptides (LOPs) hold considerable promise for use in the pharmaceutical and functional food industries. However, their application in enteral nutrition products is limited by significant stability challenges. In this study, a two-step emulsification process combined with either ultrasound (US) or high-pressure homogenization (HPH) was employed to formulate a total nutritional double emulsion (TNDE). The results demonstrated that TNDE processed with US exhibited the smallest particle size (2.69 ± 0.36 μm), more uniform dispersion (0.32 ± 0.03), and superior wettability (37.08 ± 2.80°) compared to HPH treatment. Additionally, the US-treated TNDE showed excellent freeze-thaw stability and effectively masked undesirable flavors. Pasteurization did not significantly alter the properties of TNDE. In contrast, sterilized emulsions displayed improved storage and oxidative stability while retaining over 90% of fat-soluble nutrients. These findings suggest that sterilization is a viable and gentle method for processing enteral nutrition products. This study presents a comprehensive nutritional double emulsion suitable for practical applications in enteral nutritional interventions.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116981"},"PeriodicalIF":6.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142571381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Identification and antioxidant activities of chickpea albumin peptides and their fractions following fermentation by Bifidobacterium animalis subsp. lactis BB-12 动物双歧杆菌亚种乳杆菌 BB-12 发酵后鹰嘴豆白蛋白肽及其组分的鉴定和抗氧化活性

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-01 DOI: 10.1016/j.lwt.2024.116980

Hanluo Li , Peihao Gao , Zhihua Peng , Linda Liu , Yang Xu , Seockmo Ku , Mengzhou Zhou , Sini Kang

{"title":"Identification and antioxidant activities of chickpea albumin peptides and their fractions following fermentation by Bifidobacterium animalis subsp. lactis BB-12","authors":"Hanluo Li , Peihao Gao , Zhihua Peng , Linda Liu , Yang Xu , Seockmo Ku , Mengzhou Zhou , Sini Kang","doi":"10.1016/j.lwt.2024.116980","DOIUrl":"10.1016/j.lwt.2024.116980","url":null,"abstract":"<div><div>Chickpea albumin has rich contents of essential amino acids, high protein bioavailability and pronounced antioxidant activity. As reported previously, chickpea albumin peptides (CAP) significantly increased the abundance of <em>Bifidobacterium</em> during the <em>in vitro</em> fecal fermentation. However, the mutual relationship between CAP and <em>Bifidobacterium</em> growth remains unclear. In this study, peptide sequences in CAP were identified by LC-MS/MS, and CAP fractions (F1, F2, and F3) were further separated by Sephadex G-15 chromatography. Moreover, F3 most significantly promoted the growth of <em>Bifidobacterium animalis</em> subsp. <em>lactis</em> BB-12 (BB-12), and 66 peptides were newly generated after the 24-h fermentation. The abundance of potential antioxidant peptides predicted by the UniDL4BioPep model was approximately 71.43%, which explained the enhancement of F3 antioxidant activities after fermentation by BB-12. These findings indicated that F3, which shows strong antioxidant and prebiotic effects, can be utilized for functional foods or additives for industrial production of <em>Bifidobacterium</em>.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116980"},"PeriodicalIF":6.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142587255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and evaluation of a precision heat treatment device for delaying postharvest softening of muskmelon 开发和评估用于延迟麝香瓜收获后软化的精密热处理装置

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-01 DOI: 10.1016/j.lwt.2024.116984

Yukun Meng , Quanming Tian , Yuyao Yuan , Xishan Wang , Rui Peng , Bin Wu , Shaojin Wang , Jide Wang , Jia Wei

{"title":"Development and evaluation of a precision heat treatment device for delaying postharvest softening of muskmelon","authors":"Yukun Meng , Quanming Tian , Yuyao Yuan , Xishan Wang , Rui Peng , Bin Wu , Shaojin Wang , Jide Wang , Jia Wei","doi":"10.1016/j.lwt.2024.116984","DOIUrl":"10.1016/j.lwt.2024.116984","url":null,"abstract":"<div><div>To extend the limited commercial storage of muskmelons due to insufficient shelf life, a heat treatment device with precise temperature control was designed and applied to three muskmelon varieties: \"Xizhou Mi 25\" (XZM), \"Jinmi 3\" (JM), and \"Jiashi\" (JS). The effectiveness of this device and the effect of heat treatment on the softening of muskmelons during storage were evaluated. The results indicated no significant difference between the temperatures set by the control system and the actual measured temperatures (<em>p</em> > 0.05), demonstrating the high accuracy of the temperature control system. After optimization of the heat treatment device, no thermal damage was observed in the heat-treated group of muskmelons. The energy consumption of the heat treatment device was only half that of the insulated tank. By the 18th day of storage, the protopectin (PP) content in the heat-treated group was significantly lower than in the control group. Correlation analysis showed that hardness was positively correlated with PP content and negatively correlated with water-soluble pectin (WSP). Additionally, cell wall metabolism-related enzyme activities were negatively correlated with PP content. These results indicated that the heat treatment effectively delayed muskmelon softening during postharvest storage. This study provides technical support for the industrial application of heat treatment devices in muskmelon preservation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116984"},"PeriodicalIF":6.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142571386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phenylpropanoid metabolism may dominate the black spot resistance of Chinese olive (Canarium album) 苯丙酮代谢可能主导橄榄的抗黑斑病能力

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-01 DOI: 10.1016/j.lwt.2024.116986

Qingli Zhuang , Weiqiang Xiao , Duo Lai , Jian Qin , Xiaorong Ni , Xuehua Shao

{"title":"Phenylpropanoid metabolism may dominate the black spot resistance of Chinese olive (Canarium album)","authors":"Qingli Zhuang , Weiqiang Xiao , Duo Lai , Jian Qin , Xiaorong Ni , Xuehua Shao","doi":"10.1016/j.lwt.2024.116986","DOIUrl":"10.1016/j.lwt.2024.116986","url":null,"abstract":"<div><div>The black spot of Chinese olive (<em>Canarium album</em>) <em>seriously</em> reduces the appearance quality and economic value of this fruit. In this study, we identified a black spot resistant variety called ‘Shuanghuxiang’ (CS) and a susceptible variety called ‘Yunzhi’ (CY), and investigated the underlying resistance mechanisms. Paraffin sectioning analysis indicated greater susceptibility of CY fruit epidermis to breakage post black spot infection compared to CS, with SEM analysis showing lower pathogen presence on CS fruits. These results revealed that the variation in black spot resistance could be attributed to differences in fruit epidermis structure and antimicrobial properties. Through conjoint transcriptomic and metabolomic analyses, we observed enrichment of genes (particularly <em>CaPAL1</em> and <em>Ca4CL1</em>) and metabolites (particularly trans-cinnamate, ferulic acid and sinapate) related to phenylpropanoid metabolism in CS. These results indicated that the phenylpropanoid metabolism may play a crucial role in black spot resistance. This study provides theoretical basis and valuable material for the breeding of resistant varieties of Chinese olive.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 116986"},"PeriodicalIF":6.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Corrigendum to “Prediction of fat content in edible insect powders using handheld FT-IR spectroscopic devices” [LWT - Food Science and Technology (Lebensmittel-Wissenschaft und -Technologie) 207 116652] 利用手持式傅立叶变换红外光谱仪预测食用昆虫粉末中的脂肪含量"[LWT - Food Science and Technology (Lebensmittel-Wissenschaft und -Technologie) 207 116652]更正

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-01 DOI: 10.1016/j.lwt.2024.116942

Carmen Mendez-Sanchez , Maria Carme Güell , Montserrat Ferrando , Luis Rodriguez-Saona , Rafael Jimenez-Flores , Joan Carles Domingo , Silvia de Lamo Castellvi

引用次数: 0

Improving the quality of Xiaoqu Qingxiangxing Baijiu through optimization of key parameters in industrial fermentation processes driven by regulation models 通过调控模型驱动的工业发酵过程关键参数优化提升小曲清香行白酒品质

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-01 DOI: 10.1016/j.lwt.2024.116982

Wenhua Tong , Yan Wang , Yiyun Li , Ying Yang , Dan Huang , Huibo Luo , Suyi Zhang , Zhijiu Huang

{"title":"Improving the quality of Xiaoqu Qingxiangxing Baijiu through optimization of key parameters in industrial fermentation processes driven by regulation models","authors":"Wenhua Tong , Yan Wang , Yiyun Li , Ying Yang , Dan Huang , Huibo Luo , Suyi Zhang , Zhijiu Huang","doi":"10.1016/j.lwt.2024.116982","DOIUrl":"10.1016/j.lwt.2024.116982","url":null,"abstract":"<div><div>After the transition of <em>Xiaoqu Qingxiangxing Baijiu</em> brewing from traditional to automated production, the process faced challenges such as low levels of key flavor substances and high levels of higher alcohols in <em>Baijiu</em>. In this study, the environmental factors and <em>Jiupei</em> microorganisms in traditional workshops (TW) and automated workshops (AW) while also optimizing the dosage of saccharification fermentation agents. The results demonstrated that <em>Lactobacillus</em> and <em>Staphylococcus</em> were the dominant microbial communities in the environment of both workshops, with the AW environment exhibiting higher microbial abundance than that of the TW. In the <em>Jiupei, Lactobacillus</em> and <em>Weissella</em> were the dominant microorganisms. However, microbial richness was higher in the TW than in the AW. This study also introduced a regulation model: when 6.1‰ ester-producing yeast, 8.3% <em>Daqu</em>, and 5.8‰ <em>Xiaoqu</em> were added, the total acid content reached 0.58 g/L, total ester content was 1.09 g/L, and higher alcohols levels were decreased to 1.85 g/L. These adjustments successfully achieved the goal of \"reducing impurities and improving quality,\" leading to an improvement in the overall quality of <em>Baijiu</em>.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116982"},"PeriodicalIF":6.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142578337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Study on the formation and digestibility of starch-phenolic acid complexes under ball milling treatment 球磨处理下淀粉-酚酸复合物的形成和消化率研究

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-10-31 DOI: 10.1016/j.lwt.2024.116969

Shengjun Han, Zongjun Wu, Zhongyun Zhao, Hui Xu, Jingwei Hu, Yaqing Xiao, Yingnan Liu, Kang Liu, Yongquan Wang, Shiyi Li, Mingming Zheng, Yibin Zhou, Yiqun Du, Zhenyu Yu

{"title":"Study on the formation and digestibility of starch-phenolic acid complexes under ball milling treatment","authors":"Shengjun Han, Zongjun Wu, Zhongyun Zhao, Hui Xu, Jingwei Hu, Yaqing Xiao, Yingnan Liu, Kang Liu, Yongquan Wang, Shiyi Li, Mingming Zheng, Yibin Zhou, Yiqun Du, Zhenyu Yu","doi":"10.1016/j.lwt.2024.116969","DOIUrl":"10.1016/j.lwt.2024.116969","url":null,"abstract":"<div><div>In this paper, complexes of corn starch (CS) with p-coumaric acid (p-CA) and caffeic acid (CA) were prepared using ball milling for various durations. The complexes' multiscale structure, digestibility, and intermolecular interaction were explored. The ball milling treatment disrupts the orderliness of the starch double helix. Increased milling time exposes more active sites, resulting in the formation of surface-coarse complexes. The physicochemical properties and structures of the complexes varied significantly depending on the functional group and milling duration. p-CA and CA interacted with CS through non-covalent bonding to form non-inclusion complexes. Hydrogen bonding is the main driving force, and -OH and -COOH are the active sites. Phenolic acid intercalated between starch chains while wrapping the residual granules, improving the short-range ordering, thermal stability, and peak viscosity of ball-milled starch. Regarding digestibility, both phenolic acids inhibited CS digestion. However, the complexes prepared with CA, having more hydroxyl groups and longer milling times, were more effective. This study provides a basis for developing low-digestibility foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116969"},"PeriodicalIF":6.0,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Increase flavour quality of Sichuan pepper(Zanthoxylum bungeanum Maxim.)with optimized cleaning technology: Soaking and spraying 通过优化清洗技术提高花椒（Zanthoxylum bungeanum Maxim.）的风味质量：浸泡和喷洒

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-10-30 DOI: 10.1016/j.lwt.2024.116971

Jiao Wang , Junzhe Wan , Xiaoyan Hou , Guanghui Shen , Shanshan Li , Qiang Cui , Jie Yu , Man Zhou , Jie Wang , Ran Ren , Wen Hu , Zhihua Li , Zhiqing Zhang

{"title":"Increase flavour quality of Sichuan pepper(Zanthoxylum bungeanum Maxim.)with optimized cleaning technology: Soaking and spraying","authors":"Jiao Wang , Junzhe Wan , Xiaoyan Hou , Guanghui Shen , Shanshan Li , Qiang Cui , Jie Yu , Man Zhou , Jie Wang , Ran Ren , Wen Hu , Zhihua Li , Zhiqing Zhang","doi":"10.1016/j.lwt.2024.116971","DOIUrl":"10.1016/j.lwt.2024.116971","url":null,"abstract":"<div><div>The current study presents the development of a specialized cleaning device for Sichuan pepper, which explores the effects of soaking technology, a combined soaking and spraying technology, and uncleaned on the quality of Sichuan pepper and its processed derivatives. The findings reveal that the highest impurity removal ratio achieved through this combined method was 78.385%. Furthermore, after employing the soaking and spraying technology, the concentration of numbing compounds in dried Sichuan pepper increased from 90.86 mg/g to 102.62 mg/g over a storage period of 120 days. Following the application of three distinct methods, the numbing compounds in Sichuan pepper oils ranged 4.88–4.95 mg/g. Additionally, the volatile oil content in two varieties of cleaned dried Sichuan pepper was recorded at 11.79 mL/100 g and 11.65 mL/100 g, both of which exceeded the levels found in uncleaned pepper. These results suggest that cleaning demonstrated significant efficacy in impurity removal and in mitigating the deterioration of the color of dried Sichuan pepper. Notably, the combined soaking and spraying cleaning method exhibited superior preservation effects on the content of numbing compounds and volatile aromatic components in Sichuan pepper products, thereby effectively prolonging the shelf life of dried Sichuan pepper.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116971"},"PeriodicalIF":6.0,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of the quality attributes of oils extracted from irradiated and non-irradiated tiger nuts by different methods 用不同方法从经过辐照和未经过辐照的虎皮果中提取的油的质量属性比较

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-10-30 DOI: 10.1016/j.lwt.2024.116972

Wu Le, Zhen-shan Zhang, Peng-fei Xiang

{"title":"Comparison of the quality attributes of oils extracted from irradiated and non-irradiated tiger nuts by different methods","authors":"Wu Le, Zhen-shan Zhang, Peng-fei Xiang","doi":"10.1016/j.lwt.2024.116972","DOIUrl":"10.1016/j.lwt.2024.116972","url":null,"abstract":"<div><div>In this study, tiger nut oil was extracted from irradiated and non-irradiated tiger nuts with four different methods, namely cold pressing (CPE), hexane extraction (HE), aqueous enzyme extraction (AEE) and supercritical fluid extraction (SFE), and the quality characteristics of the obtained oil were determined. Results indicated that gamma irradiation increased the oil yield by 6.02–7.30%, depending on the extraction method used and had a negligible effect on the fatty acid composition of tiger nut oil. In addition, gamma irradiation significantly increased (p < 0.05) the acid value, peroxide value, K<sub>232</sub> and K<sub>268</sub> of oil, and reduced the amount of vitamin E, total phenolic, carotenoids and chlorophyll in the oil as well as its oxidation stability. However, the FTIR spectra of the irradiated and non-irradiated oil samples were almost identical. The above changes were verified in the oils obtained with different extraction methods. A total of eight irradiation-induced hydrocarbons were detected in the irradiated oil samples, mainly 1,7-hexadecadiene, 1-tetradecene and 8-heptadecene. The extraction method had no effect on the composition of radiolytic hydrocarbons, but the amount of radiolytic products in the oil extracted by SFE was much higher than other methods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116972"},"PeriodicalIF":6.0,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142571388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0