Cooking Oils, Salad Oils, and Dressings

Hill, Steven E.; Krishnamurthy, R.; Hossain, Abul; Shahidi, Fereidoon

doi:10.1002/047167849x.bio058.pub2

Cited by 3 publications

(2 citation statements)

References 90 publications

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“…This compound can further break down to trans -epoxy- trans -decenal, which is considered as one of the most effective odorants of soybean oil [ 64 ]. However, 2-pentylfuran and 3- cis -hexenal are mainly responsible for the beany or grassy flavor of soybean oil [ 65 ]. The cooking, mainly frying, of oils plays an important role in flavor development.…”

Section: Effect Of Processing On the Flavor Compounds Of Edible Oilsmentioning

confidence: 99%

Role of Lipids in Food Flavor Generation

2022

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Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and off-flavor development. Lipids contribute to food flavor generation due to their degradation to volatile compounds during food processing, heating/cooking, and storage and/or interactions with other constituents developed from the Maillard reaction and Strecker degradation, among others. The degradation of lipids mainly occurs via autoxidation, photooxidation, and enzymatic oxidation, which produce a myriad of volatile compounds. The oxidation of unsaturated fatty acids generates hydroperoxides that then further break down to odor-active volatile secondary lipid oxidation products including aldehydes, alcohols, and ketones. In this contribution, a summary of the most relevant and recent findings on the production of volatile compounds from lipid degradation and Maillard reactions and their interaction has been compiled and discussed. In particular, the effects of processing such as cooking, drying, and fermentation as well as the storage of lipid-based foods on flavor generation are briefly discussed.

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Section: Effect Of Processing On the Flavor Compounds Of Edible Oilsmentioning

confidence: 99%

Role of Lipids in Food Flavor Generation

2022

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“…However, the constitutes and configurations of marine oil from fish species and marine mammals are different. For example, EPA and DHA are present abundantly in most marine oils, while docosapentaenoic acid (DPA) is frequently found mainly in the oil of marine mammals [85,132]. These marine oils are usually extracted from the blubber of marine animals like seals and whales.…”

Section: Fish Lipidsmentioning

confidence: 99%

Marine Bioactives and Their Application in the Food Industry: A Review

Senadheera,

Hossain,

Shahidi

2023

Applied Sciences

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The structurally diverse bioactive compounds found in marine organisms represent valuable resources for the food and pharmaceutical industries. The marine ecosystem encompasses over half of the world’s biota, providing an extensive range of bioactive compounds that can be extracted from various marine life forms, including marine microorganisms (such as bacteria, cyanobacteria, and actinobacteria), algae (both macroalgae and microalgae), invertebrates (including sponges, mollusks, echinoderms, and crustaceans), and, most importantly, fish. Many of these organisms thrive in extreme marine environments, leading to the production of complex molecules with unique biological functions. Consequently, marine biomolecules, such as lipids (especially polyunsaturated fatty acids), proteins/peptides, polysaccharides, carotenoids, phenolics, and saponins, exhibit a wide range of biological properties and can serve as valuable components in nutraceuticals and functional foods. Nevertheless, most of these biomolecules are susceptible to oxidation and degradation; encapsulation-based technologies tend to preserve them and increase their bioavailability and functions. These biological compounds demonstrate diverse activities, including antioxidant, anticancer, antithrombotic, anticoagulant, anti-inflammatory, antiproliferative, antidiabetic, antimicrobial, and cardioprotective effects, making them promising candidates for applications in the food industry. Despite their numerous health benefits, marine bioactive compounds have remained underutilized, not only in the food industry but also in the pharmaceutical and nutraceutical sectors. Therefore, this review aims to provide an overview of the various sources of marine bioactive compounds and their potential contributions to the food industry.

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Chemical composition and profile characterisation of wax gourd (Benincasa hispida (Thun.) Cogn.) seed oil

Soetjipto¹

2022

AIP Conference Proceedings

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Cooking Oils, Salad Oils, and Dressings

Cited by 3 publications

References 90 publications

Role of Lipids in Food Flavor Generation

Role of Lipids in Food Flavor Generation

Marine Bioactives and Their Application in the Food Industry: A Review

Chemical composition and profile characterisation of wax gourd (Benincasa hispida (Thun.) Cogn.) seed oil

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