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
Carnauba wax-structured soybean oil oleogels were developed as alternative frying media for proso millet rice cake processing.Optimal practical properties were identified in the 8%wax concentration through evaluations...Carnauba wax-structured soybean oil oleogels were developed as alternative frying media for proso millet rice cake processing.Optimal practical properties were identified in the 8%wax concentration through evaluations conducted via polarized light microscopy,oil holding capacity,freeze-thaw stability,and rheological analysis.Oleogel-fried cakes were found to exhibit 6.69%–19.98%lower oil absorption compared to soybean oil-fried samples during 0–18 h frying.The corresponding low-field NMR results demonstrated that the percentage of the relaxation peak area attributed to oil content in oleogel-fried proso millet rice cakes was also reduced.The lipid oxidation rates were significantly reduced in oleogels(P<0.05),with total polar compounds(9.89%–22.81%)and acid values(4.21%–24.37%)decreased while thermal stability was maintained.Saturated fatty acid levels in oleogel were reduced by 3.18%–7.26%after frying for 12–18 h.Texture properties were slightly affected whereas color attributes were significantly improved.Enhanced texture,flavor,hardness,and mouthfeel in oleogel-fried products were confirmed through sensory evaluation.Volatile components,particularly ketones and esters were significantly increased in rice cakes fried with oleogel.These results might offer novel insights for advancement of future low-oil frying technologies and expand the application of oleogels.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the National Natural Science Foundation of China Youth Fund(NO:322019447)Yulin city 2nd Science and Technology Light“Scientist+Engineer”Team Project(2024-KJZG-K+G-017)Shaanxi Science and Technology Innovation Team Project(2024RS-CXTD-70)for the financial support.
文摘Carnauba wax-structured soybean oil oleogels were developed as alternative frying media for proso millet rice cake processing.Optimal practical properties were identified in the 8%wax concentration through evaluations conducted via polarized light microscopy,oil holding capacity,freeze-thaw stability,and rheological analysis.Oleogel-fried cakes were found to exhibit 6.69%–19.98%lower oil absorption compared to soybean oil-fried samples during 0–18 h frying.The corresponding low-field NMR results demonstrated that the percentage of the relaxation peak area attributed to oil content in oleogel-fried proso millet rice cakes was also reduced.The lipid oxidation rates were significantly reduced in oleogels(P<0.05),with total polar compounds(9.89%–22.81%)and acid values(4.21%–24.37%)decreased while thermal stability was maintained.Saturated fatty acid levels in oleogel were reduced by 3.18%–7.26%after frying for 12–18 h.Texture properties were slightly affected whereas color attributes were significantly improved.Enhanced texture,flavor,hardness,and mouthfeel in oleogel-fried products were confirmed through sensory evaluation.Volatile components,particularly ketones and esters were significantly increased in rice cakes fried with oleogel.These results might offer novel insights for advancement of future low-oil frying technologies and expand the application of oleogels.
