Walnut oil is a functional wood oil known to researchers that may potentially be a large source of Chinese edible oils.There are various extraction methods for walnut oil,including traditional(pressing,solvent-and enz...Walnut oil is a functional wood oil known to researchers that may potentially be a large source of Chinese edible oils.There are various extraction methods for walnut oil,including traditional(pressing,solvent-and enzymeassisted extraction)and novel methods(microwave,ultrasound,supercritical CO_(2),subcritical and other extraction technologies).Walnut oil is rich in nutrients,including phytosterols,tocopherols,polyphenols,squalene and minerals.It provides many health benefits,such as antioxidant,antitumor,anti-inflammatory,antidiabetic and lipid metabolism-related functions.In addition,the authentication of walnut oil has received much research attention.The present review provides detailed research on walnut oil extraction,composition,health benefits and adulteration identification methods.The path toward further walnut oil improvement in the context of the market value of walnut oil is also discussed.展开更多
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
Green bananas occupy an important position in the diet of Tanzanians with potential beneficial health effects.Banana flours prepared from five Tanzania banana varieties(Mzuzu,Malindi,Mshale,Bukoba,and Moshi)were compa...Green bananas occupy an important position in the diet of Tanzanians with potential beneficial health effects.Banana flours prepared from five Tanzania banana varieties(Mzuzu,Malindi,Mshale,Bukoba,and Moshi)were compared for the proximate composition,structure,physicochemical properties,antioxidant activities,and in vitro digestibility properties.The total starch content of banana flours was 58.01%-68.74%,and the amylose content was 16.67%-23.11%.All the samples exhibited B-type crystals.Bukoba had the highest pasting temperature and peak viscosity,and Malindi had the lowest breakdown.The peak temperature(Tp)and the enthalpy change(ΔH)of samples differed from 65.99◦C to 67.25℃ and from 7.98 to 12.59 J/g,respectively.The total polyphenol content and total flavonoid content in banana flour were positively correlated with DPPH and FRAP values,respectively.Bukoba and Moshi presented the stronger antioxidant activities among the varieties.Banana flours with the high resistant starch(RS)content(89.20%-90.86%of total starch)were highly resistant to enzyme digestion.Banana flour can be considered as a potential source of bioactive components.The varying physicochemical properties of banana flours from different varieties could broaden their application as formulations in food and nonfood industries and promote the rational utilization of banana resources of Tanzania.展开更多
Modified starch was better suitable for food processing,and fermentation was one of the effective methods to modify starch.This study investigated the separate and synergistic fermentation of Lactiplantibacillus plant...Modified starch was better suitable for food processing,and fermentation was one of the effective methods to modify starch.This study investigated the separate and synergistic fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae could whether affect the multi-scale structure and physicochemical properties of highland barley starch(HBS).The results of multi-scale structure determination of HBS showed that compared with unfermented HBS(32.27%),fermentation showed a significant increase in relative crystallinity(35.49-39.81%),while the crystal type of HBS as observed from X-ray diffraction(A-type crystalline pattern)did not change.The small angle X-ray scattering revealed that fermentation reduced the amorphous region and increased the crystalline layer thickness of the HBS.Consequently,the changes in the physicochemical properties showed that the peak viscosity,trough viscosity,and final viscosity of HBS were reduced after fermentation,and the aging of starch gel was delayed significantly.Our results showed that Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentations improve the physicochemical properties of HBS by modifying the multi-scale structure of starch,especially the synergistic fermentation effect was more effective.展开更多
基金The authors would like to thank the National Natural Science Foundation of China Youth Foud(NO:32201947)Key R&D Program Projects of Shaanxi Province,China(NO:2022NY-003)for the financial support.
文摘Walnut oil is a functional wood oil known to researchers that may potentially be a large source of Chinese edible oils.There are various extraction methods for walnut oil,including traditional(pressing,solvent-and enzymeassisted extraction)and novel methods(microwave,ultrasound,supercritical CO_(2),subcritical and other extraction technologies).Walnut oil is rich in nutrients,including phytosterols,tocopherols,polyphenols,squalene and minerals.It provides many health benefits,such as antioxidant,antitumor,anti-inflammatory,antidiabetic and lipid metabolism-related functions.In addition,the authentication of walnut oil has received much research attention.The present review provides detailed research on walnut oil extraction,composition,health benefits and adulteration identification methods.The path toward further walnut oil improvement in the context of the market value of walnut oil is also discussed.
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Shaanxi Province Agricultural Science and Technology Innovation and Transformation Project(NYKJ-2020-YL19)for the support.
文摘Green bananas occupy an important position in the diet of Tanzanians with potential beneficial health effects.Banana flours prepared from five Tanzania banana varieties(Mzuzu,Malindi,Mshale,Bukoba,and Moshi)were compared for the proximate composition,structure,physicochemical properties,antioxidant activities,and in vitro digestibility properties.The total starch content of banana flours was 58.01%-68.74%,and the amylose content was 16.67%-23.11%.All the samples exhibited B-type crystals.Bukoba had the highest pasting temperature and peak viscosity,and Malindi had the lowest breakdown.The peak temperature(Tp)and the enthalpy change(ΔH)of samples differed from 65.99◦C to 67.25℃ and from 7.98 to 12.59 J/g,respectively.The total polyphenol content and total flavonoid content in banana flour were positively correlated with DPPH and FRAP values,respectively.Bukoba and Moshi presented the stronger antioxidant activities among the varieties.Banana flours with the high resistant starch(RS)content(89.20%-90.86%of total starch)were highly resistant to enzyme digestion.Banana flour can be considered as a potential source of bioactive components.The varying physicochemical properties of banana flours from different varieties could broaden their application as formulations in food and nonfood industries and promote the rational utilization of banana resources of Tanzania.
基金This research was supported by funding from the Shaanxi Provincial Science and Technology Innovation Team(2022TD-15).
文摘Modified starch was better suitable for food processing,and fermentation was one of the effective methods to modify starch.This study investigated the separate and synergistic fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae could whether affect the multi-scale structure and physicochemical properties of highland barley starch(HBS).The results of multi-scale structure determination of HBS showed that compared with unfermented HBS(32.27%),fermentation showed a significant increase in relative crystallinity(35.49-39.81%),while the crystal type of HBS as observed from X-ray diffraction(A-type crystalline pattern)did not change.The small angle X-ray scattering revealed that fermentation reduced the amorphous region and increased the crystalline layer thickness of the HBS.Consequently,the changes in the physicochemical properties showed that the peak viscosity,trough viscosity,and final viscosity of HBS were reduced after fermentation,and the aging of starch gel was delayed significantly.Our results showed that Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentations improve the physicochemical properties of HBS by modifying the multi-scale structure of starch,especially the synergistic fermentation effect was more effective.
