Edible oils play important roles in people's daily diets, so it is necessary to evaluate their quality. Low-field nuclear magnetic resonance(LF-NMR) is a fast, accurate and nondestructive technology that has devel...Edible oils play important roles in people's daily diets, so it is necessary to evaluate their quality. Low-field nuclear magnetic resonance(LF-NMR) is a fast, accurate and nondestructive technology that has developed rapidly in recent years and is widely used in food quality detection. In this paper, the application of LF-NMR combined stoichiometry in the detection of oilseed oil content, the physicochemical properties of different oil systems, the accurate detection of different indices(i.e., acid value, peroxide value, free fatty acid, total polar compounds, and viscosity) of edible oils and the identification of edible oil adulteration are reviewed and discussed. This study provides a reference for further rapid and nondestructive control of oil quality and accurate evaluation of oil-containing systems. In addition, this work will provide an excellent summary for the application of LF-NMR technology in the edible oil field.展开更多
Peanut is a globally important leguminous crop and one of the most important oil crops.In response to the growing demand for high-quality peanut oil,advancements in processing technologies have led to significant impr...Peanut is a globally important leguminous crop and one of the most important oil crops.In response to the growing demand for high-quality peanut oil,advancements in processing technologies have led to significant improvements in oil quality.However,ensuring consistent quality remains a complex and ongoing challenge due to the multifaceted factors influencing peanut oil’s properties.This review synthesizes key scientific studies addressing these factors and explores the associated risks to oil quality and safety.Special attention is given to harmful contaminants such as aflatoxin B1(AFB1),3-chloro-1,2-propanediol esters(3-MCPDE),Benzo[a]pyrene(BaP),and trans-fatty acids(TFAs),which pose significant health risks and quality concerns.The review critically examines current detection methods for these contaminants and evaluates innovative removal strategies,such as biodegradation,physical refining,chemical treatments,and advanced adsorption techniques.Moreover,insights into the effects of raw material quality,processing conditions,and storage on oil quality were discussed.In conclusion,the review underscores the importance of adopting integrated approaches to control harmful substances while optimizing processing parameters to enhance peanut oil quality.These findings aim to guide researchers and industry practitioners in improving production practices,minimizing health risks,and providing safer and higher-quality peanut oil products for consumers.展开更多
Hybrid Gel is the emerging soft matter in food applications that attracted the attention of food scientists owing to its beneficial characteristics as a substitute for saturated fat.The beneficial characteristics like...Hybrid Gel is the emerging soft matter in food applications that attracted the attention of food scientists owing to its beneficial characteristics as a substitute for saturated fat.The beneficial characteristics like good rheological,mechanical,thermal,and oxidative stability can be achieved using proper synergism between the individual phases.The variation in the oleogel/hydrogel phases can affect the mechanical strength of Hybrid Gel;an increase in the oleogel phase enhances the strength of Hybrid Gel.The incorporation of components like nanoparticles and colloidal particles further strengthens the gel system by enhancing the storage modulus,gel stability,oil-holding capacity,firmness,and hardness.Such Hybrid Gels can be used as a substitute for saturated fat that gives good functional,textural,and sensory attributes to the final product as compared with the saturated fat and has received positive consumer acceptance.The main objective of this concise review is to explore Hybrid Gel,understand conventional and unconventional Hybrid Gel systems,their important characteristics,and their application as a potential substitute for saturated fat in processed food products.展开更多
Guava(Psidium guajava L.),a plant belonging to the Myrtaceae family,holds significant medicinal and nutritional values.Leaves of the plant are described to be elliptical with a dark green color and are utilized in the...Guava(Psidium guajava L.),a plant belonging to the Myrtaceae family,holds significant medicinal and nutritional values.Leaves of the plant are described to be elliptical with a dark green color and are utilized in the treatment of gastrointestinal and respiratory issues along with increasing the platelet count in patients suffering from dengue.In this review paper,the nutritional composition and bioactive compounds of guava leaves,including proteins,vitamins,minerals,and polysaccharides,have been reviewed.The methods of extraction of bioactive compounds from guava leaves and their bioactivities,including antioxidant,anti-diabetic,and anti-cancer potential,have been explored.Further,encapsulation techniques for improving the transport of bioactive compounds and living cells into foods have been studied.The application of guava leaves in different food systems such as herbal tea,pork sausage,chocolates,jelly,meals for chickens,functional beverages,and as antibacterial agents in food preservatives has also been investigated.The findings of this review illustrated that the phytochemicals present in guava leaves showed excellent antimicrobial and antioxidant properties.Encapsulation appears to be a promising technique for improving the stability,bioavailability,and controlled release of bioactive chemicals extracted from guava leaves.Different methods for the encapsulation of bioactive compounds employed and applied in distinct food systems showed preservation of phytochemicals,improved bioactivities,and nutritional values.Overall,this review paper demonstrated how guava leaves,an abundant source of bioactive compounds,can be used as a multipurpose component to create functional foods,edible coatings,and active packaging to enhance the nutritional,antioxidant,and antimicrobial properties of various food systems that have qualities that promote health.展开更多
Palm kernel cake(PKC),a major by-product of the palm oil industry,is rich in non-starch polysaccharides.In this study,two polysaccharide fractions,precipitated with acetic acid(PPA)and ethanol(PPE),respectively,were e...Palm kernel cake(PKC),a major by-product of the palm oil industry,is rich in non-starch polysaccharides.In this study,two polysaccharide fractions,precipitated with acetic acid(PPA)and ethanol(PPE),respectively,were extracted from PKC using a 2 mol/L NaOH solution.The molecular weight,sugar composition,structural characteristics,morphology,antioxidant activity,as well as in vitro stimulated digestion were investigated in detail.The results revealed that due to its poor solubility of PPA in water,the detected molecular weight of PPA was only 2040 g/mol,which was significantly lower than that of PPE(65,300 g/mol).Although PPA and PPE had a similar sugar composition with varying contents,mannose was the predominant monosaccharide in both,accounting for 87.71%and 60.40%,respectively.Both PPA and PPE were primarily composed of crystalline mannan,consisting of mannopyranosyl units linked by(1→4)-β-glycosidic bonds,along with a small amount of lignin.PPA possibly contained a higher proportion of crystalline mannan,whereas PPE had a larger amount of arabinoxylan and galactomannan.Atomic force microscope revealed a stacked morphology for both PPA and PPE.PPA exhibited a higher scavenging rate against DPPH•and ABTS^(+)•but a weaker HO•scavenging activity and reducing power compared with PPE.Within the polysaccharide concentration range of 0.5-5.0 mg/mL,PPA and PPB demonstrated the strongest scavenging activity against ABTS^(+)•,with the highest scavenging rates exceeding 91%.However,PPA and PPB exhibited the weakest scavenging activity against HO•,with their highest HO•scavenging rates reaching only 44.91%and 55.86%,respectively.The antioxidant activities of both PPA and PPE were weaker than that of ascorbic acid.PPA remained almost stable in the in vitro simulated saliva fluid,while PPE exhibited weaker resistance to it.Both PPA and PPE exhibited weak resistance to the in vitro simulated gastric digestion fluids,but remained relatively stable in the in vitro simulated small-intestinal digestion fluid.The differences in physicochemical properties between PPA and PPE likely played an important role in their distinct biological activities.These findings suggest potential utilization of PKC in exploring dietary polysaccharides with favorable antioxidant activity and unique digestive characteristics.展开更多
Enzymatic modification is an important approach to changing the structure and expanding industrial application of natural starch. In the process of starch modification, thermostable enzymes are favored owing to their ...Enzymatic modification is an important approach to changing the structure and expanding industrial application of natural starch. In the process of starch modification, thermostable enzymes are favored owing to their compatibility with higher reaction temperatures and lower required dosage. In this study, thermostable glucoamylase from Thermothelomyces thermophilus(TtGA) was heterologously expressed in Pichia pastoris, and its effects on the structure and physicochemical properties of raw corn starch were determined. The purified TtGA had a molecular weight of approximately 66 kDa, and its optimum reaction temperature and pH were 50 ℃ and 5.0, respectively. TtGA retained > 60% of its activity following treatment at 60 ℃ for 2 h and remained stable within a pH range of 4.0–7.0 for 6 h. The enzymatic modification of raw corn starch with TtGA led to 3% hydrolysis at 50 ℃ for 24 h. In comparison with natural raw corn starch, TtGA-modified starch had a smaller particle size with an unchanged crystalline structure, increased relative crystallinity, and amylose content.Scanning electronic observation showed that larger pores were formed on the surface of starch particles, and Fourier-transform infrared spectroscopy indicated that TtGA increased the degree of order in the raw corn starch.TtGA modification caused enhanced viscosity of the raw corn starch and altered the rheological properties with decreases in storage and loss moduli, as well as shear viscosity. Moreover, TtGA treatment enhanced the thermal characteristics of the raw corn starch, and decreased gelatinization enthalpy. This study provides detailed evidence for TtGA modification of raw corn starch, which would be helpful for its practical utilization in starch modification.展开更多
Fusarium graminearum(F.graminearum)is a severe phytopathogen threatening agriculture production and food security.Paeonol,serves as a plant-derived natural component,is a promising antifungal agent.At a concentration ...Fusarium graminearum(F.graminearum)is a severe phytopathogen threatening agriculture production and food security.Paeonol,serves as a plant-derived natural component,is a promising antifungal agent.At a concentration of 0.3125 mg/mL,paeonol was adequate to fully inhibit the growth of F.graminearum mycelia within 3 days.Fourier-Transform Infrared Spectroscopy(FT-IR)analysis showed that paeonol had no impact on the outer surface of F.graminearum cell walls.While propidium iodide staining,extracellular conductivity,and pH value measurements demonstrated that paeonol disrupted the cell membrane.Furthermore,lipid oxidation and osmotic stress responses were observed in F.graminearum treated with paeonol,resulting in a 47.23%rise in malondialdehyde(MDA)levels and a 515.43%increase in glycerol levels.Moreover,on the 7th day after exposure to paeonol treatment,the deoxynivalenol(DON)level was significantly reduced,measuring only onefifth of that in the control group.Finally,paeonol was shown to inhibit F.graminearum on wheat grains and steamed bread slices.These results,for the first time,revealed the inhibitory mode of action of paeonol against F.graminearum as reflected by disruption of cell membrane integrity,induction of lipid oxidation and osmotic pressure,as well as DON biosynthesis.Furthermore,this study provided scientific evidence for the potential applications of paeonol in agriculture and food industry.展开更多
Edible oils derived from aquatic products are rich in lipids beneficial to human health.However,the volatile flavor characteristics of flesh oil and liver oil from Doederleinia berycoides remain unclear.In this study,...Edible oils derived from aquatic products are rich in lipids beneficial to human health.However,the volatile flavor characteristics of flesh oil and liver oil from Doederleinia berycoides remain unclear.In this study,flesh oil and liver oil were extracted from Doederleinia berycoides,revealing different fatty acid compositions and contents.Lipidomics analysis identified a total of 124 differential lipids between the flesh oil and liver oil,including 42 glycerophospholipids(GPs),33 glycerolipids(GLs),23 free fatty acids(FAs),13 sphingolipids(SPs),10 sterols(STs),and 3 prenol lipids(PRs).Analysis using HS-GC-IMS identified 12 key volatile compounds that significantly contributed to the distinct volatile flavors of the flesh and liver oils.The volatile flavors originated from these volatile compounds,which had different Relative Odor Activity Values(ROAVs).Further results from HSSPME-GC-MS showed that the volatile flavors of the flesh oil and liver oil were respectively attributed to 64 and 35 volatile compounds,each with unique key volatile compounds exhibiting different ROAVs.There were significant positive or negative correlations between 18 key differential lipids and 24 volatile compounds in both flesh oil and liver oil.Therefore,the complex lipid profiles are responsible for the unique volatile flavors of flesh oil and liver oil,and the differential lipids play a central role in their volatile flavor formation.These findings provide a foundation for understanding the volatile flavor differences in fish oils and hold promise for further exploration of the molecular mechanisms underlying oil volatile flavors.展开更多
The natural curcumin-mediated photodynamic inactivation(PDI)was developed,and its inactivation potency against Fusarium graminearum in vitro and in vivo was systematically investigated by fluorescence probe assay,tryp...The natural curcumin-mediated photodynamic inactivation(PDI)was developed,and its inactivation potency against Fusarium graminearum in vitro and in vivo was systematically investigated by fluorescence probe assay,trypan blue staining,scanning electron microscope(SEM),confocal laser scanning microscopy(CLSM),etc.Results showed that under the irradiation of blue LED,the photosensitizer of curcumin was excited to generate massive reactive oxygen species(ROS)in the cells of F.graminearum,and the PDI completely inactivated their mycelia and spores under the treatment of 150μM curcumin and 10.8 J/cm^(2)irradiation.Further analysis found that the PDI ruptured the cellular microstructures,damaged the cell membrane by increasing its permeability and oxidizing the lipids,degraded the intracellular DNA and proteins inside the spores of F.graminearum.Meanwhile,the PDI also potently killed>99.99%spores of F.graminearum on maize under the treatment of 200μM curcumin and 10.8 J/cm^(2)irradiation.Moreover,the PDI suppressed the production of zearalenone(ZEN),and residual ZEN could not be detected after the storage of maize for 10 days.Therefore,this study systematically explored the inactivation efficiency of curcumin-mediated PDI against both the mycelia and spores of F.graminearum,which provides a valid and promising method to control the fungal hazards in grains.展开更多
This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Compar...This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT,while effectively maintaining its water-holding capacity(WHC)and exhibiting the least impact on its texture.In contrast,PAS and ULS increased hardness and chewiness significantly(P<0.05),but ULS also enhanced the brightness of tofu.Throughout the storage period,the WHC,elasticity,and sensory properties of tofu generally decreased,whereas the hardness and chewiness increased.PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively,and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days,which are more easily to be absorbed by the body.The findings discovered that MWS is the most suitable method for sterilization of tofu,with superior capability in maintaining the quality,extending shelf life,and improving digestibility of tofu.展开更多
Millets,nutrient-rich grains packed with complex carbohydrates,dietary fiber,essential proteins,lipids,and antioxidant phytochemicals,are gaining recognition as valuable dietary components.Various processing technique...Millets,nutrient-rich grains packed with complex carbohydrates,dietary fiber,essential proteins,lipids,and antioxidant phytochemicals,are gaining recognition as valuable dietary components.Various processing techniques,including roasting,extrusion,germination,and hydrothermal treatment,have been employed to enhance nutritional bioavailability and consumer appeal.These processing,which involves the application of heat and moisture,induces specific transformations in millet components.Starch undergoes gelatinization,a process in which its crystalline structure is disrupted,leading to increased digestibility and viscosity.Proteins undergo denaturation,altering their structure and potentially improving their digestibility and functionality.Lipids may also undergo modifications,impacting their stability and interactions with other food components.These changes facilitate the release of bioactive compounds such as phenolics,flavonoids,and tannins.These processes effectively reduce anti-nutritional factors,further boosting nutrient availability.This review provides a comprehensive analysis of various hydrothermal methods,including steaming and heat-moisture treatment,and critically evaluates their impact on the physicochemical properties,nutritional profile,and potential health benefits of millet.Steaming,a gentler method involves cooking millet in a steamer basket above boiling water,preserving its delicate texture and nutty flavor while still promoting starch gelatinization and nutrient retention.Heat-moisture treatment,a more specialized technique,involves exposing millet to elevated temperatures and controlled moisture levels,inducing specific changes in starch properties without causing complete gelatinization.This review examines how hydrothermal methods affect the nutritional and functional properties of millet to inspire the development of innovative,nutritious millet-based food products.展开更多
Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage.Three commonly used modified starches(oxidized starch,acetylated starch,and hydroxypropyl starch)were applied to investigate...Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage.Three commonly used modified starches(oxidized starch,acetylated starch,and hydroxypropyl starch)were applied to investigate the anti-retrogradation effects of semi-dry rice noodles during cold storage.Loss of water content,migration of water,and increase in relative crystallinity,retrogradation enthalpy,and hardness could be retarded by adding chemically modified starches,especially hydroxypropyl starches.The effect of hydroxypropyl starch addition levels(2%,4%,6%,8%,and 10%)on the properties of rice flour and the edible quality of semi-dry rice noodles was further evaluated.The water solubility index of rice flour decreased with the addition of hydroxypropyl starch,while the swelling power showed the opposite trend.The quality of semi-dry rice noodles were improved with the addition of hydroxypropyl starch.Compared to the control,semi-dried rice noodles with 8%hydroxypropyl starch possessed superior properties,i.e.lower cooking loss(decreasing from 12.89%to 6.62%),lower adhesiveness(decreasing from 5.40 to 4.31 g·s),and higher hardness(rising from 10.89 to 13.81 N).These findings demonstrated that the incorporation of hydroxypropyl starch is a promising strategy for the preparation of semi-dry rice noodles with satisfactory cooking and edible qualities as well as a long shelf life.展开更多
Oil bodies(OBs)are the lipid-storage organelle in oilseed,and their interface properties are crucial for oilseed processing.To elucidate the effect of interfacial proteins on the functional properties of high-oleic an...Oil bodies(OBs)are the lipid-storage organelle in oilseed,and their interface properties are crucial for oilseed processing.To elucidate the effect of interfacial proteins on the functional properties of high-oleic and normal peanut OBs,OBs were extracted using ultrasound-assisted aqueous enzymatic extraction(AEE),and the effects of ultrasonic power(100–500 W)and extraction time(0–30 min)on the interface properties were investigated.These results indicate that the interfacial protein content and interface properties of OBs can be significantly affected by ultrasonic treatment.The interfacial protein content of high-oleic peanut OBs increased from 88.25%to 91.95%after ultrasonic treatment,which was 1.4 times that of normal peanuts OBs.The emulsifying activity index(EAI)and emulsion stability index(ESI)values of both peanut OBs increased with the increase in ultrasonic power and extraction time.These results suggest that the emulsification ability of OBs may be closely related to the interfacial protein content and therefore can be regulated by altering the interfacial protein content using ultrasonic treatment.However,the particle size of OBs tends to increase under low ultrasonic power(0–200 W)owing to the increase in the interfacial protein content and aggregation effects,whereas it decreases under high ultrasonic power(300 W–500 W)due to cavitation effects.This pattern of change in particle size was also confirmed by confocal laser scanning microscopy,which indicated that high ultrasonic power suppressed the contribution of the interfacial protein content to the particle size,but still improved the emulsification ability of the OBs by reducing the particle size and increasing the interfacial tension.Therefore,regulating the interfacial protein content of peanut OBs by adjusting ultrasonic power is a promising way to improve their functional properties.展开更多
Chickpea(Cicer arietinum Linn.)is a widely cultivated edible legume worldwide.Starch is the major carbohydrate in chickpea seeds and amounts up to 50%of the dry matter.Compared with other legume starches and cereal st...Chickpea(Cicer arietinum Linn.)is a widely cultivated edible legume worldwide.Starch is the major carbohydrate in chickpea seeds and amounts up to 50%of the dry matter.Compared with other legume starches and cereal starches,there is a lack of systematic review on chickpea starch.Herein,this review summarized the extraction,composition,structure,properties,modification and food uses of chickpea starch.Literatures showed that chickpea starch exhibited unique molecular structures and functional properties differed from other starches from legumes,cereal and tubers.Moreover,chickpea starch has been found to have remarkable resistance to digestion.The chickpea resistant starch showed prebiotic effect and potential health benefits.To date,chickpea starch has been modified by physical,chemical,biological and dual modification methods to change its functional properties such as swelling power,solubility,thermal,pasting,gel textural properties,and digestibility,which are essential to widen its applications.In food sectors,chickpea starch could be used as fillings,thickeners,gelling agents or a source of resistant starch in various formulated foods.In the end,suggestions on how to deeply understand and exploit chickpea starch are proposed.展开更多
Declaration of Conflict-of-Interest statements were incorrect for the following articles that appeared in previous issues of Grain&Oil Science and Technology.The appropriate Declaration/Conflict of Interest statem...Declaration of Conflict-of-Interest statements were incorrect for the following articles that appeared in previous issues of Grain&Oil Science and Technology.The appropriate Declaration/Conflict of Interest statements are included below.展开更多
Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,th...Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,the individual components can be added to the original wax gelator.The content of hydrocarbons and wax esters greatly affects the structuring process of liquid edible oils with waxes.The aim of this study was to evaluate the possibility of modifying the properties of beeswax as a gelling agent by adding hydrocarbons or monoesters to obtain oleogels with specific properties.Various tests were conducted to assess the changes in the oleogel properties,such as color,microstructure,oil-binding capacity,thermal and textural properties.The research results have shown that the addition of the studied fractions has led to a significant change in all properties of oleogels.The initial size of oleogel crystals(7.29±1.80μm)changed after adding fractions,varying from 5.28μm to 12.58μm with hydrocarbons and from 9.95μm to 30.41μm with wax esters.The addition of 30%–50% hydrocarbons decreased the ability of the oleogels to bind oil and made them less firm compared to samples with 10%-20% hydrocarbons.Adding 10%-20% monoesters increased the firmness of the oleogels,but this indicator decreased when their content was increased to 50%.The obtained data indicate that hydrocarbons and wax esters can be used for targeted correction of the gelling properties of beeswax.展开更多
Pearl millet(Pennisetum glaucum)is one of the major millets with high nutritional properties.This crop exhibits exceptional resilience to drought and high temperatures.However,the processing of pearl millet poses a si...Pearl millet(Pennisetum glaucum)is one of the major millets with high nutritional properties.This crop exhibits exceptional resilience to drought and high temperatures.However,the processing of pearl millet poses a significant challenge due to its high lipid content,enzyme activity,and presence of antinutrients.Consequently,it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable technologies.Hydrothermal treatment in the food industry has long been seen as promising due to its potential to reduce microbial load,inactivate enzymes,and improve nutrient retention.This study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl millet.The independent variables of the study were soaking temperature(35,45,55℃),soaking time(2,3,4 h),and steaming time(5,10,15 min).Treatment conditions had a statistically significant effect on nutrient retention.Major antinutrients like tannins and phytates were reduced by 0.99% to 5.94% and 0.36% to 6.00%,respectively,after the treatment.Lipase activity decreased significantly up to 10% with the treatment conditions.The findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.展开更多
Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil. Different emulsifiers, such as glycerol monostearate, so...Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil. Different emulsifiers, such as glycerol monostearate, soy lecithin and sucrose ester, and their respective amounts, were investigated. It was found that the addition of emulsifiers had a positive effect on water-absorbing capacity, air-absorbing capacity and viscosity of the oils. Glycerol monostearate was the preferred emulsifier for fluid shortening with a recommended addition of 1.5%. The effects of different diacylglycerol content on fluid shortening and their impact on sponge cake production was also investigated. The onset oxidation temperature of the oil could be increased from 253.21 ℃ for PO-TAG-based fluid shortening to 263.70 ℃ for PO-DAG85-based fluid shortening. And the increase in diacylglycerol content leading to a lower specific gravity of the batter, which was 1.06 g/mL, 1.02 g/mL and 0.98 g/mL prepared by PO-DAG, PO-DAG43 and PO-DAG85 shortening, respectively. The results showed that diacylglycerols can be used as base oils in fluid shortening to improve the crystal network and stability of fluid shortenings, thereby reducing the specific gravity of the batter and improving the structural properties of the cake. This will extend the potential applications of diacylglycerols and increase the variety of base oils available for fluid shortening preparation.展开更多
基金the National Natural Science Foundation of China Youth Fund (NO:32201947)Shaanxi Province Qin Chuangyuan “Scientist+Engineer” team project (2024QCY-KXJ-079)Shaanxi Science and Technology Innovation Team Project (2024RSCXTD-70) for the financial support。
文摘Edible oils play important roles in people's daily diets, so it is necessary to evaluate their quality. Low-field nuclear magnetic resonance(LF-NMR) is a fast, accurate and nondestructive technology that has developed rapidly in recent years and is widely used in food quality detection. In this paper, the application of LF-NMR combined stoichiometry in the detection of oilseed oil content, the physicochemical properties of different oil systems, the accurate detection of different indices(i.e., acid value, peroxide value, free fatty acid, total polar compounds, and viscosity) of edible oils and the identification of edible oil adulteration are reviewed and discussed. This study provides a reference for further rapid and nondestructive control of oil quality and accurate evaluation of oil-containing systems. In addition, this work will provide an excellent summary for the application of LF-NMR technology in the edible oil field.
基金support from National Natural Science Foundation of China(22401080)the Start-up Grant of Henan University of Technology(2023BS006)+1 种基金the Scientific and Technological Research Project of Henan Provincial Science and Technology Department(252102310394)The Youth Found of the Natural Science Foundation of Henan Province(242300420463).
文摘Peanut is a globally important leguminous crop and one of the most important oil crops.In response to the growing demand for high-quality peanut oil,advancements in processing technologies have led to significant improvements in oil quality.However,ensuring consistent quality remains a complex and ongoing challenge due to the multifaceted factors influencing peanut oil’s properties.This review synthesizes key scientific studies addressing these factors and explores the associated risks to oil quality and safety.Special attention is given to harmful contaminants such as aflatoxin B1(AFB1),3-chloro-1,2-propanediol esters(3-MCPDE),Benzo[a]pyrene(BaP),and trans-fatty acids(TFAs),which pose significant health risks and quality concerns.The review critically examines current detection methods for these contaminants and evaluates innovative removal strategies,such as biodegradation,physical refining,chemical treatments,and advanced adsorption techniques.Moreover,insights into the effects of raw material quality,processing conditions,and storage on oil quality were discussed.In conclusion,the review underscores the importance of adopting integrated approaches to control harmful substances while optimizing processing parameters to enhance peanut oil quality.These findings aim to guide researchers and industry practitioners in improving production practices,minimizing health risks,and providing safer and higher-quality peanut oil products for consumers.
文摘Hybrid Gel is the emerging soft matter in food applications that attracted the attention of food scientists owing to its beneficial characteristics as a substitute for saturated fat.The beneficial characteristics like good rheological,mechanical,thermal,and oxidative stability can be achieved using proper synergism between the individual phases.The variation in the oleogel/hydrogel phases can affect the mechanical strength of Hybrid Gel;an increase in the oleogel phase enhances the strength of Hybrid Gel.The incorporation of components like nanoparticles and colloidal particles further strengthens the gel system by enhancing the storage modulus,gel stability,oil-holding capacity,firmness,and hardness.Such Hybrid Gels can be used as a substitute for saturated fat that gives good functional,textural,and sensory attributes to the final product as compared with the saturated fat and has received positive consumer acceptance.The main objective of this concise review is to explore Hybrid Gel,understand conventional and unconventional Hybrid Gel systems,their important characteristics,and their application as a potential substitute for saturated fat in processed food products.
文摘Guava(Psidium guajava L.),a plant belonging to the Myrtaceae family,holds significant medicinal and nutritional values.Leaves of the plant are described to be elliptical with a dark green color and are utilized in the treatment of gastrointestinal and respiratory issues along with increasing the platelet count in patients suffering from dengue.In this review paper,the nutritional composition and bioactive compounds of guava leaves,including proteins,vitamins,minerals,and polysaccharides,have been reviewed.The methods of extraction of bioactive compounds from guava leaves and their bioactivities,including antioxidant,anti-diabetic,and anti-cancer potential,have been explored.Further,encapsulation techniques for improving the transport of bioactive compounds and living cells into foods have been studied.The application of guava leaves in different food systems such as herbal tea,pork sausage,chocolates,jelly,meals for chickens,functional beverages,and as antibacterial agents in food preservatives has also been investigated.The findings of this review illustrated that the phytochemicals present in guava leaves showed excellent antimicrobial and antioxidant properties.Encapsulation appears to be a promising technique for improving the stability,bioavailability,and controlled release of bioactive chemicals extracted from guava leaves.Different methods for the encapsulation of bioactive compounds employed and applied in distinct food systems showed preservation of phytochemicals,improved bioactivities,and nutritional values.Overall,this review paper demonstrated how guava leaves,an abundant source of bioactive compounds,can be used as a multipurpose component to create functional foods,edible coatings,and active packaging to enhance the nutritional,antioxidant,and antimicrobial properties of various food systems that have qualities that promote health.
基金supported by the National Natural Science Foundation of China(No.22068025).
文摘Palm kernel cake(PKC),a major by-product of the palm oil industry,is rich in non-starch polysaccharides.In this study,two polysaccharide fractions,precipitated with acetic acid(PPA)and ethanol(PPE),respectively,were extracted from PKC using a 2 mol/L NaOH solution.The molecular weight,sugar composition,structural characteristics,morphology,antioxidant activity,as well as in vitro stimulated digestion were investigated in detail.The results revealed that due to its poor solubility of PPA in water,the detected molecular weight of PPA was only 2040 g/mol,which was significantly lower than that of PPE(65,300 g/mol).Although PPA and PPE had a similar sugar composition with varying contents,mannose was the predominant monosaccharide in both,accounting for 87.71%and 60.40%,respectively.Both PPA and PPE were primarily composed of crystalline mannan,consisting of mannopyranosyl units linked by(1→4)-β-glycosidic bonds,along with a small amount of lignin.PPA possibly contained a higher proportion of crystalline mannan,whereas PPE had a larger amount of arabinoxylan and galactomannan.Atomic force microscope revealed a stacked morphology for both PPA and PPE.PPA exhibited a higher scavenging rate against DPPH•and ABTS^(+)•but a weaker HO•scavenging activity and reducing power compared with PPE.Within the polysaccharide concentration range of 0.5-5.0 mg/mL,PPA and PPB demonstrated the strongest scavenging activity against ABTS^(+)•,with the highest scavenging rates exceeding 91%.However,PPA and PPB exhibited the weakest scavenging activity against HO•,with their highest HO•scavenging rates reaching only 44.91%and 55.86%,respectively.The antioxidant activities of both PPA and PPE were weaker than that of ascorbic acid.PPA remained almost stable in the in vitro simulated saliva fluid,while PPE exhibited weaker resistance to it.Both PPA and PPE exhibited weak resistance to the in vitro simulated gastric digestion fluids,but remained relatively stable in the in vitro simulated small-intestinal digestion fluid.The differences in physicochemical properties between PPA and PPE likely played an important role in their distinct biological activities.These findings suggest potential utilization of PKC in exploring dietary polysaccharides with favorable antioxidant activity and unique digestive characteristics.
基金supported by the National Key Research and Development Plan of China(grant number 2023YFC2604903)National Natural Science Foundation of China(grant number 22338013)+2 种基金Natural Science Foundation of Henan Province(grant number 242300421106)Henan Province Science and Technology Research and Development Plan Joint Fund Project(grant number 222103810063)Key Scientific and Technological Project of Education Department of Henan Province(grant number 23A210007).
文摘Enzymatic modification is an important approach to changing the structure and expanding industrial application of natural starch. In the process of starch modification, thermostable enzymes are favored owing to their compatibility with higher reaction temperatures and lower required dosage. In this study, thermostable glucoamylase from Thermothelomyces thermophilus(TtGA) was heterologously expressed in Pichia pastoris, and its effects on the structure and physicochemical properties of raw corn starch were determined. The purified TtGA had a molecular weight of approximately 66 kDa, and its optimum reaction temperature and pH were 50 ℃ and 5.0, respectively. TtGA retained > 60% of its activity following treatment at 60 ℃ for 2 h and remained stable within a pH range of 4.0–7.0 for 6 h. The enzymatic modification of raw corn starch with TtGA led to 3% hydrolysis at 50 ℃ for 24 h. In comparison with natural raw corn starch, TtGA-modified starch had a smaller particle size with an unchanged crystalline structure, increased relative crystallinity, and amylose content.Scanning electronic observation showed that larger pores were formed on the surface of starch particles, and Fourier-transform infrared spectroscopy indicated that TtGA increased the degree of order in the raw corn starch.TtGA modification caused enhanced viscosity of the raw corn starch and altered the rheological properties with decreases in storage and loss moduli, as well as shear viscosity. Moreover, TtGA treatment enhanced the thermal characteristics of the raw corn starch, and decreased gelatinization enthalpy. This study provides detailed evidence for TtGA modification of raw corn starch, which would be helpful for its practical utilization in starch modification.
基金support from the Grain,Oil,and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province(GO202206)the Cultivation Program for Young Backbone Teachers at Henan University of Technology+3 种基金the Key R&D Projects in Henan Province(231111113300)Double First-Class Discipline Construction Program of Henan University of Technology(0517-24410014)National Key Research and Development Program of China(2023YFF1104600)Joint Research Fund for science and technology R&D Projects of Henan Province(225200810066).
文摘Fusarium graminearum(F.graminearum)is a severe phytopathogen threatening agriculture production and food security.Paeonol,serves as a plant-derived natural component,is a promising antifungal agent.At a concentration of 0.3125 mg/mL,paeonol was adequate to fully inhibit the growth of F.graminearum mycelia within 3 days.Fourier-Transform Infrared Spectroscopy(FT-IR)analysis showed that paeonol had no impact on the outer surface of F.graminearum cell walls.While propidium iodide staining,extracellular conductivity,and pH value measurements demonstrated that paeonol disrupted the cell membrane.Furthermore,lipid oxidation and osmotic stress responses were observed in F.graminearum treated with paeonol,resulting in a 47.23%rise in malondialdehyde(MDA)levels and a 515.43%increase in glycerol levels.Moreover,on the 7th day after exposure to paeonol treatment,the deoxynivalenol(DON)level was significantly reduced,measuring only onefifth of that in the control group.Finally,paeonol was shown to inhibit F.graminearum on wheat grains and steamed bread slices.These results,for the first time,revealed the inhibitory mode of action of paeonol against F.graminearum as reflected by disruption of cell membrane integrity,induction of lipid oxidation and osmotic pressure,as well as DON biosynthesis.Furthermore,this study provided scientific evidence for the potential applications of paeonol in agriculture and food industry.
基金supported by the R&D Projects in Key Areas of Guangdong Province(2023B0202080003)the National Natural Science Foundation of China(32472272,32302135,32072291)+1 种基金“Pioneer”and“Leading Goose”R&D Program of Zhejiang(2023C02006)Youth S&T Talent Support Programme of Guangdong Provincial Association for Science and Technology(SKXRC202401)。
文摘Edible oils derived from aquatic products are rich in lipids beneficial to human health.However,the volatile flavor characteristics of flesh oil and liver oil from Doederleinia berycoides remain unclear.In this study,flesh oil and liver oil were extracted from Doederleinia berycoides,revealing different fatty acid compositions and contents.Lipidomics analysis identified a total of 124 differential lipids between the flesh oil and liver oil,including 42 glycerophospholipids(GPs),33 glycerolipids(GLs),23 free fatty acids(FAs),13 sphingolipids(SPs),10 sterols(STs),and 3 prenol lipids(PRs).Analysis using HS-GC-IMS identified 12 key volatile compounds that significantly contributed to the distinct volatile flavors of the flesh and liver oils.The volatile flavors originated from these volatile compounds,which had different Relative Odor Activity Values(ROAVs).Further results from HSSPME-GC-MS showed that the volatile flavors of the flesh oil and liver oil were respectively attributed to 64 and 35 volatile compounds,each with unique key volatile compounds exhibiting different ROAVs.There were significant positive or negative correlations between 18 key differential lipids and 24 volatile compounds in both flesh oil and liver oil.Therefore,the complex lipid profiles are responsible for the unique volatile flavors of flesh oil and liver oil,and the differential lipids play a central role in their volatile flavor formation.These findings provide a foundation for understanding the volatile flavor differences in fish oils and hold promise for further exploration of the molecular mechanisms underlying oil volatile flavors.
基金supported by the National Key Research and Development Program of China(2022YFE0139500)National Natural Science Foundation of China(32102105)+3 种基金Guangdong Basic and Applied Basic Research Foundation(2024A15150130262023A1515140136)Special Projects in Key Areas of Higher Education Institution in Guangdong Province(2024ZDZX2090)Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing(2022B1212010015)。
文摘The natural curcumin-mediated photodynamic inactivation(PDI)was developed,and its inactivation potency against Fusarium graminearum in vitro and in vivo was systematically investigated by fluorescence probe assay,trypan blue staining,scanning electron microscope(SEM),confocal laser scanning microscopy(CLSM),etc.Results showed that under the irradiation of blue LED,the photosensitizer of curcumin was excited to generate massive reactive oxygen species(ROS)in the cells of F.graminearum,and the PDI completely inactivated their mycelia and spores under the treatment of 150μM curcumin and 10.8 J/cm^(2)irradiation.Further analysis found that the PDI ruptured the cellular microstructures,damaged the cell membrane by increasing its permeability and oxidizing the lipids,degraded the intracellular DNA and proteins inside the spores of F.graminearum.Meanwhile,the PDI also potently killed>99.99%spores of F.graminearum on maize under the treatment of 200μM curcumin and 10.8 J/cm^(2)irradiation.Moreover,the PDI suppressed the production of zearalenone(ZEN),and residual ZEN could not be detected after the storage of maize for 10 days.Therefore,this study systematically explored the inactivation efficiency of curcumin-mediated PDI against both the mycelia and spores of F.graminearum,which provides a valid and promising method to control the fungal hazards in grains.
基金supported by the Innovation Talents Project of Harbin Science and Technology Bureau(2022CXRCCGO11)。
文摘This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT,while effectively maintaining its water-holding capacity(WHC)and exhibiting the least impact on its texture.In contrast,PAS and ULS increased hardness and chewiness significantly(P<0.05),but ULS also enhanced the brightness of tofu.Throughout the storage period,the WHC,elasticity,and sensory properties of tofu generally decreased,whereas the hardness and chewiness increased.PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively,and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days,which are more easily to be absorbed by the body.The findings discovered that MWS is the most suitable method for sterilization of tofu,with superior capability in maintaining the quality,extending shelf life,and improving digestibility of tofu.
基金the Indian Council of Agriculture Research,All India Coordinated Research Project on Postharvest Engineering and Technology(ICAR-AICRP on PHET)Chaudhary Charan Singh Haryana Agricultural University,Hisar,for providing technical and financial support for the research.
文摘Millets,nutrient-rich grains packed with complex carbohydrates,dietary fiber,essential proteins,lipids,and antioxidant phytochemicals,are gaining recognition as valuable dietary components.Various processing techniques,including roasting,extrusion,germination,and hydrothermal treatment,have been employed to enhance nutritional bioavailability and consumer appeal.These processing,which involves the application of heat and moisture,induces specific transformations in millet components.Starch undergoes gelatinization,a process in which its crystalline structure is disrupted,leading to increased digestibility and viscosity.Proteins undergo denaturation,altering their structure and potentially improving their digestibility and functionality.Lipids may also undergo modifications,impacting their stability and interactions with other food components.These changes facilitate the release of bioactive compounds such as phenolics,flavonoids,and tannins.These processes effectively reduce anti-nutritional factors,further boosting nutrient availability.This review provides a comprehensive analysis of various hydrothermal methods,including steaming and heat-moisture treatment,and critically evaluates their impact on the physicochemical properties,nutritional profile,and potential health benefits of millet.Steaming,a gentler method involves cooking millet in a steamer basket above boiling water,preserving its delicate texture and nutty flavor while still promoting starch gelatinization and nutrient retention.Heat-moisture treatment,a more specialized technique,involves exposing millet to elevated temperatures and controlled moisture levels,inducing specific changes in starch properties without causing complete gelatinization.This review examines how hydrothermal methods affect the nutritional and functional properties of millet to inspire the development of innovative,nutritious millet-based food products.
基金funded by the fund of national natural science foundation of China(32101996,32160530)the training plan for academic and technical leaders of major disciplines in Jiangxi province(20232BCJ23024)+1 种基金the key research and development program of Jiangxi province(20232BBF60023)“Shuangqian Project”of Jiangxi Province(jxsq2023201042)。
文摘Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage.Three commonly used modified starches(oxidized starch,acetylated starch,and hydroxypropyl starch)were applied to investigate the anti-retrogradation effects of semi-dry rice noodles during cold storage.Loss of water content,migration of water,and increase in relative crystallinity,retrogradation enthalpy,and hardness could be retarded by adding chemically modified starches,especially hydroxypropyl starches.The effect of hydroxypropyl starch addition levels(2%,4%,6%,8%,and 10%)on the properties of rice flour and the edible quality of semi-dry rice noodles was further evaluated.The water solubility index of rice flour decreased with the addition of hydroxypropyl starch,while the swelling power showed the opposite trend.The quality of semi-dry rice noodles were improved with the addition of hydroxypropyl starch.Compared to the control,semi-dried rice noodles with 8%hydroxypropyl starch possessed superior properties,i.e.lower cooking loss(decreasing from 12.89%to 6.62%),lower adhesiveness(decreasing from 5.40 to 4.31 g·s),and higher hardness(rising from 10.89 to 13.81 N).These findings demonstrated that the incorporation of hydroxypropyl starch is a promising strategy for the preparation of semi-dry rice noodles with satisfactory cooking and edible qualities as well as a long shelf life.
基金supported Major Science and Technology Innovation Project of Shandong Province(2023CXGC010707)Natural Science Foundation of Shandong Province(Grant No.ZR2022MC172 and ZR2024MC114)+1 种基金Shandong Province Rural Revitalization Science and Technology Innovation Enhancement Action Plan(Grant No.2023TZXD043 and 2023TZXD069)Scientific Research Foundation for High-Level Talents of Qingdao Agricultural University(663/1120085 and 663/1120084).
文摘Oil bodies(OBs)are the lipid-storage organelle in oilseed,and their interface properties are crucial for oilseed processing.To elucidate the effect of interfacial proteins on the functional properties of high-oleic and normal peanut OBs,OBs were extracted using ultrasound-assisted aqueous enzymatic extraction(AEE),and the effects of ultrasonic power(100–500 W)and extraction time(0–30 min)on the interface properties were investigated.These results indicate that the interfacial protein content and interface properties of OBs can be significantly affected by ultrasonic treatment.The interfacial protein content of high-oleic peanut OBs increased from 88.25%to 91.95%after ultrasonic treatment,which was 1.4 times that of normal peanuts OBs.The emulsifying activity index(EAI)and emulsion stability index(ESI)values of both peanut OBs increased with the increase in ultrasonic power and extraction time.These results suggest that the emulsification ability of OBs may be closely related to the interfacial protein content and therefore can be regulated by altering the interfacial protein content using ultrasonic treatment.However,the particle size of OBs tends to increase under low ultrasonic power(0–200 W)owing to the increase in the interfacial protein content and aggregation effects,whereas it decreases under high ultrasonic power(300 W–500 W)due to cavitation effects.This pattern of change in particle size was also confirmed by confocal laser scanning microscopy,which indicated that high ultrasonic power suppressed the contribution of the interfacial protein content to the particle size,but still improved the emulsification ability of the OBs by reducing the particle size and increasing the interfacial tension.Therefore,regulating the interfacial protein content of peanut OBs by adjusting ultrasonic power is a promising way to improve their functional properties.
基金funded by National Natural Science Foundation of China(32272239)Demonstration Project of Sichuan Province for the Transfer and Transformation of Scientific and Technological Achievements(2024ZHCG0079)+1 种基金Chongqing Technological Innovation Alliance for Agricultural Products Processing Industry(CTIA-APPI 2024-2-1)National Key Research and Development Program of China(2021YFD2100101).
文摘Chickpea(Cicer arietinum Linn.)is a widely cultivated edible legume worldwide.Starch is the major carbohydrate in chickpea seeds and amounts up to 50%of the dry matter.Compared with other legume starches and cereal starches,there is a lack of systematic review on chickpea starch.Herein,this review summarized the extraction,composition,structure,properties,modification and food uses of chickpea starch.Literatures showed that chickpea starch exhibited unique molecular structures and functional properties differed from other starches from legumes,cereal and tubers.Moreover,chickpea starch has been found to have remarkable resistance to digestion.The chickpea resistant starch showed prebiotic effect and potential health benefits.To date,chickpea starch has been modified by physical,chemical,biological and dual modification methods to change its functional properties such as swelling power,solubility,thermal,pasting,gel textural properties,and digestibility,which are essential to widen its applications.In food sectors,chickpea starch could be used as fillings,thickeners,gelling agents or a source of resistant starch in various formulated foods.In the end,suggestions on how to deeply understand and exploit chickpea starch are proposed.
文摘Declaration of Conflict-of-Interest statements were incorrect for the following articles that appeared in previous issues of Grain&Oil Science and Technology.The appropriate Declaration/Conflict of Interest statements are included below.
基金supported by the Russian Science Foundation under grant(Project No.19-16-00113).
文摘Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,the individual components can be added to the original wax gelator.The content of hydrocarbons and wax esters greatly affects the structuring process of liquid edible oils with waxes.The aim of this study was to evaluate the possibility of modifying the properties of beeswax as a gelling agent by adding hydrocarbons or monoesters to obtain oleogels with specific properties.Various tests were conducted to assess the changes in the oleogel properties,such as color,microstructure,oil-binding capacity,thermal and textural properties.The research results have shown that the addition of the studied fractions has led to a significant change in all properties of oleogels.The initial size of oleogel crystals(7.29±1.80μm)changed after adding fractions,varying from 5.28μm to 12.58μm with hydrocarbons and from 9.95μm to 30.41μm with wax esters.The addition of 30%–50% hydrocarbons decreased the ability of the oleogels to bind oil and made them less firm compared to samples with 10%-20% hydrocarbons.Adding 10%-20% monoesters increased the firmness of the oleogels,but this indicator decreased when their content was increased to 50%.The obtained data indicate that hydrocarbons and wax esters can be used for targeted correction of the gelling properties of beeswax.
基金the Ministry of Human Resource Development,Govt.of India,for providing scholarship grants to the authors.
文摘Pearl millet(Pennisetum glaucum)is one of the major millets with high nutritional properties.This crop exhibits exceptional resilience to drought and high temperatures.However,the processing of pearl millet poses a significant challenge due to its high lipid content,enzyme activity,and presence of antinutrients.Consequently,it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable technologies.Hydrothermal treatment in the food industry has long been seen as promising due to its potential to reduce microbial load,inactivate enzymes,and improve nutrient retention.This study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl millet.The independent variables of the study were soaking temperature(35,45,55℃),soaking time(2,3,4 h),and steaming time(5,10,15 min).Treatment conditions had a statistically significant effect on nutrient retention.Major antinutrients like tannins and phytates were reduced by 0.99% to 5.94% and 0.36% to 6.00%,respectively,after the treatment.Lipase activity decreased significantly up to 10% with the treatment conditions.The findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.
基金The Bureau of Science and Information of Guangzhou under grant 2024A04J3254the National Natural Science Foundation of China under grant 32272341the Department of Science and Technology of Guangdong Province under grant numbers 2022B0202010003。
文摘Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil. Different emulsifiers, such as glycerol monostearate, soy lecithin and sucrose ester, and their respective amounts, were investigated. It was found that the addition of emulsifiers had a positive effect on water-absorbing capacity, air-absorbing capacity and viscosity of the oils. Glycerol monostearate was the preferred emulsifier for fluid shortening with a recommended addition of 1.5%. The effects of different diacylglycerol content on fluid shortening and their impact on sponge cake production was also investigated. The onset oxidation temperature of the oil could be increased from 253.21 ℃ for PO-TAG-based fluid shortening to 263.70 ℃ for PO-DAG85-based fluid shortening. And the increase in diacylglycerol content leading to a lower specific gravity of the batter, which was 1.06 g/mL, 1.02 g/mL and 0.98 g/mL prepared by PO-DAG, PO-DAG43 and PO-DAG85 shortening, respectively. The results showed that diacylglycerols can be used as base oils in fluid shortening to improve the crystal network and stability of fluid shortenings, thereby reducing the specific gravity of the batter and improving the structural properties of the cake. This will extend the potential applications of diacylglycerols and increase the variety of base oils available for fluid shortening preparation.
