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Plant phenolic extracts for the quality protection of frying oil during deep frying:Sources,effects,and mechanisms 认领 引用 被引量：3
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作者 Fa Wang Yixi Sun +4 位作者 Shanshan Li Jing Yan Wen Qin Ahmed S.M.Saleh Qing Zhang 《Grain & Oil Science and Technology》 CAS 2023年第3期148-161,共14页
Protection of frying oil from deterioration by adding plant phenolic extracts to guarantee the quality of fried foods becomes the primary approach to promote the sustainable development of deep frying.Therefore,source... Protection of frying oil from deterioration by adding plant phenolic extracts to guarantee the quality of fried foods becomes the primary approach to promote the sustainable development of deep frying.Therefore,sources,antioxidant effects,and mechanisms of plant phenolic extracts recently applied in the quality protection of frying oil as well as challenges for the actual use of these extracts are comprehensively reviewed in this study.Spices,herbs,berries,tea leaves,and fruit and vegetable wastes are common sources for preparing phenolic extracts showing comparative antioxidant capacity referring to the synthetic antioxidants.The general effect of using these natural antioxidants is the improvement of thermal stability to extend the shelf life of frying oil and thus the modification of edible quality of fried foods.Specifically,the increases in common quality attributes and amount of hazardous products and the oxidative reduction of unsaturated triacylglycerols without negatively influencing the sensory quality are inhibited when suitable plant extracts are applied.The incorporation of plant phenolic extracts other than synthetic counterparts in frying oil has been demonstrated as a potential method to improve the frying performance of oils.However,challenges for the scale application of plant phenolic extracts,such as the purity,thermal stability,and antioxidant timing,are still needed to be further investigated. 展开更多
关键词 Frying oil Phenolic antioxidants Plant extract Physicochemical properties Antioxidant mechanisms
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Curcumin-loaded soybean-dextran conjugate nanogels:Construction,characterization,and incorporation into orange juice beverage 认领 引用 被引量：1
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作者 Yixi Sun Wenting Yue +7 位作者 Xianrong Xiang Zhihan Chen Junpeng Chen Shasha Li Shuxiang Liu Ahmed S.M.Saleh Wen Qin Qing Zhang 《Food Bioscience》 SCIE 2024年第3期3380-3391,共12页
Although the health benefits of lipophilic bioactive compounds have received tremendous attention from both researchers and manufacturers,the practical application of these micronutrients in aqueous foods is still cha... Although the health benefits of lipophilic bioactive compounds have received tremendous attention from both researchers and manufacturers,the practical application of these micronutrients in aqueous foods is still chal-lenging due to their water insolubility and environmental instability.Therefore,curcumin(Cur)was selected to be encapsulated in soybean protein isolate-dextran conjugate-based nanogels(SDCNG)via the Maillard reaction combined with protein self-assembly to be incorporated into orange juice beverage(OJB)in this study.Curloaded SDCNG(Cur-SDCNG)prepared by adding Cur into the SDCNG solution exhibited an encapsulation effi-ciency of 89.10%±1.40%and a loading capacity of 17.11%±0.27%,enhanced 1,1-Diphenyl-2-picrylhydrazyl(DPPH)radical and hydroxyl radical(·OH)-scavenging activities and ferrous reducing power,increased reten-tion rate at both natural light and dark environment,and strengthened storage stability.Moreover,the loaded Cur showed a greater bioaccessibility(55.41%±0.71%)than free Cur(17.41%±1.04%).The OJB fortified with Cur by adding Cur-SDCNG exhibited an increasing color difference,particle size,polydispersity index(PDI),protein content,total soluble solid(TSS),and sensory score with the increasing Cur concentration.DPPH radical and·OH-scavenging activities and ferrous reducing power also further enhanced.The Cur-fortified OJB with an orange juice concentration of 30%exhibited improved quality attributes and satisfactory stability reflected by the increased TSS and sensory score,acceptable particle size,PDI,centrifugal sedimentation rate,and Cur retention rate under cold conditions.In conclusion,the findings confirmed the effectiveness of Cur encapsulation in SDCNG and the application feasibility of Cur-SDCNG in acidic beverages simultaneously fortified with lipo-philic bioactive compounds and vegetable proteins. 展开更多
关键词 Protein-polysaccharide conjugate nanogels Curcumin Nanoencapsulation Fortification Orange juice beverage
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