scholarly journals Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 179
Author(s):  
Shichen Zhu ◽  
Xiaocao Chen ◽  
Jiani Zheng ◽  
Wenlong Fan ◽  
Yuting Ding ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Soybean Oil ◽  
Seed Oil ◽  
Hydrophobic Interactions ◽  
Control Group ◽  
Gel Properties ◽  
Oil Emulsion ◽  
Surimi Gel ◽  
Thermal Stability Of ◽  
Perilla Seed

High resistance to heating treatments is a prerequisite for ready-to-eat (RTE) surimi products. In this study, emulsion-formulated surimi gels were prepared, and the effects of oil types and emulsification degrees on the thermal stability of surimi gel were investigated. The results showed the gel properties of surimi gels were modulated by oil types and emulsification degrees. In detail, the rising pre-emulsification ratio caused the increase of the emulsifying activity index (EAI) and decrease of emulsifying stability index (ESI) for both emulsions. The larger droplet sizes of perilla seed oil than soybean oil may be responsible for their emulsifying stability difference. The gel strength, water retention, dynamic modulus and texture properties of both kinds of surimi gels displayed a firstly increased and then decreased tendency with the rising pre-emulsification ratios. The peak values were obtained as perilla seed oil emulsion with emulsification ratio of 20% group (P1) and soybean oil emulsion with emulsification ratio of 40% group (S2), respectively. Anyway, all emulsion gels showed higher thermal stability than the control group regardless of oil types. Similar curves were also obtained for the changes of hydrogen bond, ionic bond and hydrophobic interactions. Overall, perilla seed oil emulsion with emulsification ratio of 20% (P1 group) contributed to the improved thermal stability of surimi gels.

Physicochemical Characteristics and Thermal Stability of Perilla Seed Oil of Indian Origin

2021 ◽  
pp. 501-511
Author(s):  
Akriti Dhyani ◽  
Priyanka Prajapati ◽  
Rajni Chopra ◽  
Meenakshi Garg ◽  
Priyanka Singh
Keyword(s):  
Thermal Stability ◽  
Seed Oil ◽  
Stability Index ◽  
Physicochemical Characteristics ◽  
Smoke Point ◽  
Edible Oil ◽  
Oil Stability Index ◽  
Cold Pressed ◽  
Thermal Stability Of ◽  
Perilla Seed

There is an increasing interest of food scientists in finding new alternatives to PUFA rich edible oil. Perilla seed oil (CPSO), an underutilized oilseed, can be used as an edible oil source. Oil extracted by the cold-pressed method from perilla seeds gives a yield of 36.50%. This study reports the physicochemical properties, the oxidative and thermal stability of the cold-pressed perilla seed oil. The viscosity, specific gravity, refractive index, and smoke point of CPSO were 28 m.Pa.s, 0.92, 1.43, and 241 ℃, respectively. The peroxide, acid, iodine, saponification value, and unsaponified matter of CPSO were 4.81 meq O2/kg oil, 1.61 g KOH/kg oil, 132 g KOH/kg oil, 180 g I2/kg oil, and 0.64%, respectively. It consists of high α -linolenic acid (55.80% of total oil) followed by oleic acid (20.54%). The extracted oil is analyzed for its thermal stability (peroxide value, free fatty acids, p- anisidine value, totox value, and total polar compounds) and storage stability for 120 days in two different storage conditions (refrigerated and room temperature). Despite having high nutritional benefits, the oil stability index (0.50 h) of the perilla seed oil is low, limiting its utilization as a frying oil. Therefore, perilla seed oil requires process optimization to increase its stability during heating.

scholarly journals Enhancement of thermal stability of soybean oil by blending with tea seed oil

2018 ◽  
Author(s):  
Nopparat Prabsangob ◽  
Soottawat Benjakul
Keyword(s):  
Thermal Stability ◽  
Soybean Oil ◽  
Seed Oil ◽  
Phenolic Content ◽  
Monounsaturated Fatty Acids ◽  
Oxidation Products ◽  
Secondary Oxidation ◽  
Tea Seed Oil ◽  
Oil Deterioration ◽  
Thermal Stability Of

Frying accelerates oil deterioration through several chemical reactions, particularly lipid oxidation. Soybean oil (SBO), the polyunsaturated fatty acid (PUFA) rich oil, is prone to thermal degradation. Nevertheless, tea seed oil (TSO), mainly consisting of monounsaturated fatty acids (MUFA), is quite stable. This work aimed to elucidate thermal stability of SBO as affected by TSO blending at varying volume ratios. After frying for several repeated cycles, SBO/TSO blends with the ratios of 70:30, 60:40 and 50:50 showed lower total oxidative degree than SBO alone. FTIR spectra suggested less cis C=C deformation of the SBO blended with TSO, and the 60:40 SBO/TSO blend contained the lowest secondary oxidation products. Along frying, less change in viscosity (color) was found for the 60:40 and 50:50 (60:40) SBO/TSO blends. Improved thermal stability of the blended oils was expected due to the decrease in PUFA and increase in phenolic content, and this study suggested that the 60:40 SBO/TSO blend showed the highest stability.

scholarly journals Perilla Seed Oil Enhances Cognitive Function and Mental Health in Healthy Elderly Japanese Individuals by Enhancing the Biological Antioxidant Potential

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1130
Author(s):  
Michio Hashimoto ◽  
Kentaro Matsuzaki ◽  
Shahdat Hossain ◽  
Tomoko Ito ◽  
Harumi Wakatsuki ◽  
...  
Keyword(s):  
Mental Health ◽  
Cognitive Function ◽  
Plasma Membranes ◽  
Seed Oil ◽  
Antioxidant Potential ◽  
Control Group ◽  
Healthy Elderly ◽  
Age Related ◽  
Elderly Japanese ◽  
Perilla Seed

Oxidative stress plays an important role in age-associated cognitive decline. We recently reported that dietary intake of perilla seed oil (PO), a rich source of α-linolenic acid (LNA, C18:3, ω-3), helps in maintaining good mental health in adults. This study aimed to investigate the impacts of dietary PO intake on cognitive functions and mental health in healthy, elderly Japanese individuals. Seventy-five healthy volunteers aged 64–84 years were randomly divided into two groups: a control group and a PO-administered group. At baseline and at 12 months of intervention, cognitive function, mental health condition, fatty acid profile of the red blood cell plasma membranes (RBC-PM), and serum biochemical parameters were evaluated. Results showed that serum biological antioxidant potential and LNA levels in the RBC-PM at 12 months after the trial were significantly higher in the PO group compared to the control group. Further, both the cognitive function measures, as evaluated by the Frontal Assessment Battery test and the apathy scores, tended to be improved after 12 months in the PO group. Our results demonstrate that dietary PO intake enhances the antioxidant potential and prevents the age-related cognitive and mental decline in healthy elderly individuals by enhancing the blood LNA levels.

Characteristics, composition and thermal stability of Acacia senegal (L.) Willd. seed oil

2012 ◽  
Vol 36 (1) ◽  
pp. 54-58 ◽  
Author(s):  
Imededdine Arbi Nehdi ◽  
Hassen Sbihi ◽  
Chin Ping Tan ◽  
Hedi Zarrouk ◽  
Mutassim Ibrahim Khalil ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Seed Oil ◽  
Acacia Senegal ◽  
Thermal Stability Of

scholarly journals The Epoxidized Vietnam Rubber Seed Oil as a Secondary Plasticizer/Thermal Stabilizer in PVC Processing

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Nguyen Thi Thuy ◽  
Vu Minh Duc ◽  
Nguyen Thanh Liem
Keyword(s):  
Thermal Stability ◽  
Seed Oil ◽  
Sample Weight ◽  
Rubber Seed Oil ◽  
Rubber Seed ◽  
Plasticized Pvc ◽  
Secondary Plasticizer ◽  
Positive Effect ◽  
Thermal Stability Of

The epoxidized rubber seed oil (EeRSO) was a mixture of epoxidized triglyceride, and epoxidized methyl ester of free fatty acids was used as a secondary plasticizer for PVC. An increase in tensile properties was observed by substituting the 10 phr DOP plasticizer with the EeRSO in PVC formulation. A leaching test was performed in five media to evaluate the plasticizing effect. The sample weight increased slightly after soaking in water and 30 wt.% acetic solution, decreased slightly in 10 wt.% KOH solution, and reduced sharply and strongly in sunflower oil and n-hexane. The 10 phr EeRSO in PVC formulation has presented an improvement in migration, volatilization characteristics, and thermal property of PVC. After 72 hours of soaking in n-hexane, the shore A hardness of the EeRSO plasticized PVC sample increased by 14.5% while the PVC sample without EeRSO was blistered and its shore A hardness could not be measured. This was the clearest evidence for the positive effect of EeRSO as a secondary plasticizer. The morphology of the fractured surface of the samples after immersing in n-hexane was studied by using scanning electron microscopy. Thermogravimetric analysis showed the role of EeRSO in significant improvement in thermal stability. In general, EeRSO not only acts as a primary plasticizer to improve the migration, extraction, and volatilization characteristics but also contributes to the thermal stability of PVC.

scholarly journals Canjiqueira Fruit: Are We Losing the Best of It?

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 521
Author(s):  
Daniela G. Arakaki ◽  
Vanessa Samúdio dos Santos ◽  
Elaine Pádua de Melo ◽  
Hugo Pereira ◽  
Priscila Silva Figueiredo ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Seed Oil ◽  
Food Resource ◽  
Bioactive Compound ◽  
Icp Oes ◽  
Compound Identification ◽  
Good Source ◽  
Elemental Characterization ◽  
Thermal Stability Of

Fruits and byproducts are valuable sources of nutrients and bioactive compounds, which are associated with a decreased risk of developing several diseases, such as cancer, inflammation, cardiovascular diseases, and Alzheimer’s. The fruits of canjiqueira (Byrsonima cydoniifolia) are already exploited as a food resource, while the seeds are discarded. This study aimed at showing the potential of the whole fruit of canjiqueira. Elemental characterization was performed on ICP OES, while thermal stability was assessed on thermogravimetry. The determination of the fatty acid profile was carried out on gas chromatography and bioactive compound identification using liquid chromatography and mass spectrometry. Results show that both parts of canjiqueira fruit are a source of various minerals, such as Ca, Cu, Fe, K, Mg, and Mn while the seed only is a good source for Zn. Oleic and linoleic acids are the main compounds in pulp and seed. The thermal stability of seed oil is superior to pulp oil, while piceatannol concentration is higher in seed than pulp. All parts of canjiqueira fruit may be used as a strategy to address nutrition issues and are valuable ingredients to prospective food products.

Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Guochuan Jiang ◽  
Lili Tian ◽  
Ruifeng Hu ◽  
Hongrui Sun ◽  
Yuan Fu ◽  
...  
Keyword(s):  
Protein Structure ◽  
Hydrophobic Interactions ◽  
Sulfhydryl Group ◽  
Myofibrillar Protein ◽  
Control Group ◽  
Perccottus Glenii ◽  
Scanning Calorimetry ◽  
Gel Properties ◽  
Protein Gels ◽  
Group Protein

Abstract In order to improve Perccottus glenii myofibrillar protein (MP) gel properties, three treatments were evaluated: ultrasonic, transglutaminase (TGase) and combined ultrasonic-transglutaminase treatments. Combined ultrasonic-transglutaminase treatment altered protein structure and gel properties most dramatically. As compared with untreated control group protein, treated protein gels possessed decreased sulfhydryl group content and increases in water holding capacity, whiteness value and hydrophobic interactions that increased gel strength value by up to 3.79 times that of untreated protein gel. Protein structural and Differential scanning calorimetry (DSC) analyses revealed that combined ultrasonic-TGase treatment increased both protein thermal denaturation temperature and UV absorbance (as compared to control and other treatment groups) that supported formation of MP gels with desirable characteristics. These results provide a theoretical basis for development of superior MP gels to promote greater utilization of this fish protein resource by the food industry.

scholarly journals Further thermal characterization of an aspartate aminotransferase from a halophilic organism

1994 ◽  
Vol 298 (2) ◽  
pp. 465-470 ◽  
Author(s):  
F J G Muriana ◽  
M C Alvarez-Ossorio ◽  
A M Relimpio
Keyword(s):  
Thermal Stability ◽  
Aspartate Aminotransferase ◽  
Thermal Inactivation ◽  
Hydrophobic Interactions ◽  
Thermal Characterization ◽  
Haloferax Mediterranei ◽  
First Order Kinetics ◽  
Effects Of Temperature ◽  
Thermal Stability Of

Aspartate aminotransferase (AspAT, EC 2.6.1.1) from the halophilic archaebacterium Haloferax mediterranei was purified [Muriana, Alvarez-Ossorio and Relimpio (1991) Biochem. J. 278, 149-154] and further characterization of the effects of temperature on the activity and stability of the halophilic AspAT were carried out. The halophilic transaminase is most active at 65 degrees C and stable at high temperatures, under physiological or nearly physiological conditions (3.5 M KCl, pH 7.8). Thermal inactivation (60-85 degrees C) of the halophilic AspAT followed first-order kinetics, 2-oxoglutarate causing a shift of the thermal inactivation curves to higher temperatures. The salt concentration affected the thermal stability of the halophilic transaminase at 60 degrees C, suggesting that disruption of hydrophobic interactions may play an important role in the decreased thermal stability of the enzyme.

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