Article
Food Science & Technology
Yih Phing Khor, Suet Ying Wan, Chin Ping Tan, Guanli Zhao, Changyu Li, Yong Wang, Ying Li
Summary: The study found that basa catfish oil has good thermo-oxidative stability and performs better than palm olein during frying, making it a potential alternative. Blending with other vegetable oils can improve the overall oil frying quality.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Jia Chen, Lingyan Zhang, Qi Li, Yuan Gao, Xiuzhu Yu
Summary: The study found that Diaphragma juglandis extract (DJE) has a significant effect on delaying lipid oxidation and exhibits better inhibitory effect compared to other antioxidants. This suggests great potential for DJE as an antioxidant in industrial applications.
Article
Food Science & Technology
Hong-Ting Victor Lin, Der-Sheng Chan, Yu-Hsiang Huang, Wen-Chieh Sung
Summary: The study found that using microwave-assisted and vacuum frying can reduce the fat content of fried pork rinds and produce different surface microstructures. These methods may be an attractive alternative to traditional deep-fat frying.
Article
Food Science & Technology
Lulu Cui, Jiwang Chen, Jinling Zhai, Lijuan Peng, Douglas G. Hayes
Summary: The study investigates the effect of different frying oils on the oil penetration of battered and breaded fish nuggets (BBFNs). The results show that the quality of the oils significantly affects the oil penetration of fried BBFNs.
Article
Food Science & Technology
Chien Lye Chew, Nur Azwani Ab Karim, Wei Ping Quek, See Kiat Wong, Yee-Ying Lee, Eng-Seng Chan
Summary: The study shows that refined palm oil produced from AL-treated CPO has improved quality and deep-frying performance compared to conventionally produced refined palm oil. The aRPO has lower levels of 3-MCPDE and GE, as well as lower FFA, polar content, and 3-MCPDE after repeated deep-frying cycles. Additionally, aRPO has a higher smoke-point, better resistance to darkening, and results in fries with lower 3-MCPDE content and better appearance compared to RPO.
Review
Food Science & Technology
Subramanian Rangaswamy, Gopika S. Kumar, Chezhiyan Kuppusamy
Summary: Vegetable oil processing using membrane technology, especially in solvent recovery, has shown potential for significant energy savings. Integrated membrane processes focusing on pretreatment and desolventizing may provide further benefits. Developing better membranes and suitable cleaning protocols are crucial for the future advancement of this technology.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Polymer Science
Aris Doyan, Chew Lee Leong, Muhammad Roil Bilad, Kiki Adi Kurnia, Susilawati Susilawati, Saiful Prayogi, Thanitporn Narkkun, Kajornsak Faungnawakij
Summary: The study successfully utilized waste cigarette butt to create an eco-friendly CA membrane for treating oil/water emulsion with a rejection rate of over 94%. The CA membrane showed good structural properties and hydrophilicity characteristics compared to the established PVDF and PSF membranes.
Article
Food Science & Technology
Prajakta D. Sadawarte, Uday S. Annapure
Summary: This study focused on the effect of repetitive frying on the physicochemical characteristics of palm oil and sesame oil during the preparation of french fries. It was found that sesame oil was more affected by repetitive frying, showing higher changes in FFA and PV compared to palm oil. The fatty acid composition of palm oil remained more stable, while the physical properties of sesame oil, such as density, refractive index, and viscosity, were significantly affected. French fries fried in palm oil had higher overall acceptability in sensory evaluation.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Sara Pantalone, Vito Verardo, Alberto Zafra-Gomez, Eduardo Guerra-Hernandez, Angelo Cichelli, Nicola D'Alessandro, Ana Maria Gomez-Caravaca
Summary: The study aimed to investigate the impact of different oils (EVOO, refined olive oil, HOSO, and RSO) and intermittent deep-frying on the levels of GD, MCPDs, and AA in pre-fried French fries. The results showed that the content of MCPDs, GD, and AA were influenced by the time and type of oil used. The migration of MCPDs and glycidols in French fries during frying was observed, along with the formation of new compounds. EVOO exhibited the lowest MCPDs and GD content, while HOSO resulted in the lowest AA levels.
Article
Agriculture, Multidisciplinary
Lifang Duan, Xiaokang An, Xinglu Pan, Runan Li, Kuan Wang, Luyao Guo, Binbin Zhang, Fengshou Dong, Wensheng Xiang, Xiaohu Wu, Jun Xu, Yongquan Zheng
Summary: The study investigated the changes in pesticide residues during press processing of peanut oil and frying of chips. It was found that pesticide residues decreased during air-drying before oil pressing and some pesticides transferred to the chips during frying with contaminated oil. This suggests a potential dietary health risk from using pesticide-contaminated oil for frying.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Shaziya Manzoor, F. A. Masoodi, Rubiya Rashid, Mohd Masrat Dar
Summary: This study evaluated the stability of high oleic mustard oil during deep frying of French fries using apple pomace-based antioxidants. The results showed that mustard oil incorporated with these antioxidants exhibited higher stability and quality compared to synthetic antioxidants.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Shaziya Manzoor, F. A. Masoodi, Rubiya Rashid
Summary: Frying oil quality is influenced by frying frequency, type of food, and oil used. The study investigates the impact of food type, oil type, and frying frequency on the formation of trans-fatty acids (TFA) in oils and fried foods. Increased frying time leads to higher concentrations of trans18:1, trans18:3, and trans18:2 TFA. Soybean oil used for frying fat-rich food accumulates the highest TFA content, followed by protein, carbohydrate, and vegetable-based foods compared to mustard oil-based foods. Oil degradation is higher in soybean oil compared to mustard oil. The composition of the food and fatty acid composition of the oil play a significant role in TFA formation during deep frying.
Article
Biochemistry & Molecular Biology
Tomasz Majchrzak, Andrzej Wasik
Summary: The research used a proton transfer reaction mass spectrometer to track the real-time emissions of volatile secondary oxidation products released from rapeseed oil during the deep-frying of potato cubes. It was found that a sudden increase in volatile organic compound emissions occurred when the oil temperature dropped by more than 20 degrees Celsius.
Article
Agriculture, Multidisciplinary
Xue Li, Bin-Bin Nian, Chin-Ping Tan, Yuan-Fa Liu, Yong-Jiang Xu
Summary: This study investigated the molecular mechanisms of deep-frying palm oil on inflammatory bowel disease, revealing that the oxidation products of deep-frying oil can induce apoptosis in intestinal epithelial cells, especially oxidized triglycerides. This provides fundamental knowledge for understanding the cytotoxic and inflammatory effects of deep-frying oils on Caco-2 cells in IBD.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Agronomy
Natalia Sorokova, Vladimir Didur, Miroslav Variny
Summary: This article introduces a mathematical model and a numerical method for calculating heat and mass transfer and phase transformation during the process of moistening and frying. The research provides equations for calculating the intensity of phase transformation and verifies the adequacy of the mathematical model and the effectiveness of the numerical method, indicating the possibility of optimizing the modes of wet-heat treatment for compressed seed raw material.
