Effects of methyl cellulose‐based coating on physiochemical properties and chemical hazards of Chinese fried dough cake during storage

Han, Lipeng; He, Ye; Wang, Shujie; Cheng, Weiwei; Ma, Lukai; Liu, Guoqin; Han, Dongxue; Niu, Li

doi:10.1111/ijfs.15056

Cited by 5 publications

(13 citation statements)

References 35 publications

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“…AV represents the content of free fatty acids derived from the hydrolysis of triglycerides (Han et al., 2021). In Figure 3a, it can be seen that during the 8.0 hr frying time, the AV was of the following ranking: PO >PO+0.02%sesamol >PO+0.06%sesamol >PO+0.02%TBHQ >PO+0.10%sesamol ( p < .05).…”

Section: Resultsmentioning

confidence: 99%

“…Bruno et al discovered that the oil hydrolysis products, such as diglycerides, monoglycerides, and free fatty acids, could promote the oxidation of oil (Bruno et al., 2011). In Figure 4, oxidation of unsaturated fatty acid, such as the oleic acid (C 18:1 ) and linoleic acid (C 18:2 ), could finally form GE by generating free radicals, such as alkyl radical (R·) and lipoperoxide free radical (ROO·), that participated in the formation of cyclic acyloxonium free radical intermediates (Han et al., 2021a). Comparing Figures 1a, 3a, and 4, a conclusion could be drawn that with the frying time increased, the oil hydrolysis increased, and its products, free fatty acids (C 18:2 and C 18:1 ), were also oxidized.…”

Section: Resultsmentioning

confidence: 99%

“…The method was carried out following our previous report (Han et al., 2021a). Oil samples were pretreated with solid‐phase extraction columns, and detected with HPLC‐MS/MS.…”

Section: Methodsmentioning

confidence: 99%

“…The result showed that the inhibitory capacity of sesame oil added at 50% to the GE formation was 28.5%. This was equivalent to the inhibitory capacity of TBHQ added at 0.02% (Han et al., 2021b). We also added sesamol, sesamolin, and TBHQ to refined PO in its deodorization process.…”

Section: Introductionmentioning

confidence: 99%

“…We also added sesamol, sesamolin, and TBHQ to refined PO in its deodorization process. The result showed that the inhibitory capacity of them to the GE formation was of the following ranking: TBHQ >sesamol > sesamolin (Han et al., 2021a). Therefore, we speculate that sesamol can also be applied in the deep frying oil to inhibit the GE formation.…”

Section: Introductionmentioning

confidence: 99%

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Sesamol can inhibit the formation of glycidyl ester in deep frying palm oil

Han

Wang

et al. 2021

Food Processing Preservation

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Glycidyl ester (GE) is a class of food‐processing contaminant widely found in edible oil‐based food products. Adding antioxidants can inhibit the formation of GE in deep frying oil. In this research, sesamol was adopted to replace the unsafe chemically synthesized antioxidants, tert‐butylhydroquinone (TBHQ), to inhibit the formation of GE in deep frying palm oil (PO). The result showed that the inhibitory capacity of sesamol and TBHQ to GE formation in PO was of the following ranking: 0.10%sesamol >0.02%TBHQ >0.06%sesamol >0.02%sesamol. Acid value, peroxide value, p‐anisidine value, and total polar compounds of PO were also determined, which indicated that sesamol could inhibit the formation of GEs by inhibiting oil hydrolysis and oxidation. Fourier‐transform infrared spectroscopy also demonstrated that sesamol could inhibit the formation of GEs. This work will offer a better understanding on the final control of GE in oil frying process with sesamol. Novelty impact statement The inhibitory capacity of sesamol to the glycidyl ester formation is weaker than that of TBHQ. Sesamol can inhibit glycidyl ester by inhibiting oil hydrolysis and oxidation in palm oil frying process. Increasing sesamol concentration to 0.10% is enough to inhibit glycidyl ester.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…The method was carried out following our previous report (Han et al., 2021a). Oil samples were pretreated with solid‐phase extraction columns, and detected with HPLC‐MS/MS.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Sesamol can inhibit the formation of glycidyl ester in deep frying palm oil

Han

Wang

et al. 2021

Food Processing Preservation

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Improvement in the quality of frozen dough for fried flour products by electrostatic field‐assisted freezing

Liu,

Zhang,

Jiang

et al. 2023

J Sci Food Agric

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BACKGROUNDWith the continuous development of the food industry, frozen dough technology has gradually become an indispensable part of dough processing, but its quality is often reduced due to freezing during the production process. Electrostatic field assisted freezing (EF) technology, as a key research project in recent years, reduces the physical damage of food materials by reducing or changing the size of ice crystals in frozen products.RESULTSIn this study, different intensities of electrostatic fields were used to assist in the repeated freezing and thawing process of dough. The effects of electrostatic fields on the freezing nucleation process were evaluated by measuring dough freezing curves, low field nuclear magnetic resonance, and melting enthalpy. Finally, it was found that the freezing time of frozen dough added with electrostatic field assisted freezing processing was shortened, the decrease rate of hardness, viscosity, and elasticity was reduced, and the indicators of water distribution and protein secondary structure components were closer to those of fresh dough.CONCLUSIONThis experiment used electrostatic field assisted freezing to reduce the damage to the dough structure during the freezing process, improve the quality of frozen dough and fried products, and improve the freezing efficiency of frozen dough. It provides a new idea for the study of frozen dough.This article is protected by copyright. All rights reserved.

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