Analysis and functions of bioactive lipids in food

Jayaprakash, Jayashankar; Nath, Lipsa Rani; B. Gowda, Siddabasave Gowda; Gowda, Divyavani; Hui, Shu-Ping

doi:10.1007/s44187-024-00186-5

Discov Food

2024

DOI: 10.1007/s44187-024-00186-5

|View full text |Cite

Analysis and functions of bioactive lipids in food

Jayashankar Jayaprakash,

Lipsa Rani Nath,

Siddabasave Gowda B. Gowda

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 97 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Effects of Hot Air, Vacuum, and Conductive Drying on the Fatty Acid Profile of Cucurbita maxima Pulp and Its Processing By-Products

Ninčević Grassino,

Karlović,

Dujmić

et al. 2024

Foods

View full text Add to dashboard Cite

Considering the short shelf life of fresh pumpkin due to its high water content and the extensive use of dried pumpkin in the food industry, it is necessary to find an efficient drying method that minimizes water activity and preserves nutritional properties. In this study, the effects of hot air drying (HAD), vacuum drying (VAD), and conductive drying (CD) at 50, 60, and 70 °C on fatty acid profiles were investigated to determine optimal drying conditions that preserve fatty acid (FA) quality and associated nutritional benefits. Results showed that drying methods had a significant effect (p < 0.05) on fatty acid composition and yield, resulting in different amounts of palmitic, oleic, linoleic, and linolenic acids as major FAs compared to fresh pulp. The saturated FA content was higher in CD pulp (up to 42.37%), followed by HAD and VAD. Oleic acid, as the most important representative of monounsaturated FAs, came from VAD (up to 30.64%). Linoleic and linolenic acid, as the most important polyunsaturated FAs of the omega-6 and omega-3 fatty acids, were found in higher proportions in CD pulp at 50 and 60 °C (up to 31.12%) and HAD pulp at 60 and 70 °C with an airflow velocity of 1.5 m/s (up to 39.70%). In addition, the peel and seeds, the by-products resulting from the processing of the fruit pulp, were also evaluated with regard to the fatty acid profile. Two fractions also contained the four major FAs in representative amounts, indicating their valuable reuse.

show abstract

Effects of Hot Air, Vacuum, and Conductive Drying on the Fatty Acid Profile of Cucurbita maxima Pulp and Its Processing By-Products

Ninčević Grassino,

Karlović,

Dujmić

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Analysis and functions of bioactive lipids in food

Cited by 1 publication

References 97 publications

Effects of Hot Air, Vacuum, and Conductive Drying on the Fatty Acid Profile of Cucurbita maxima Pulp and Its Processing By-Products

Effects of Hot Air, Vacuum, and Conductive Drying on the Fatty Acid Profile of Cucurbita maxima Pulp and Its Processing By-Products

Contact Info

Product

Resources

About