32 research outputs found
Inhibiting thermo-oxidative degradation of oils during frying
xx, 249 leaves; 29 cmThe present study sought for practical ways to improve the frying performance of
oils without compromising the availability of the essential fatty acids and nutraceuticals.
To this end, the influence of temperature, oxygen concentrations, and compositions of
minor components on frying performance was investigated.
A novel frying protocol, utilizing carbon dioxide blanketing, was developed and
found to significantly improve the performance of the frying oil. Optimizing both the
amounts and the compositions of endogenous minor components also improved the
performance of the frying oil.
Twenty one novel antioxidants were synthesized and evaluated under frying and
storage conditions. Antioxidant formulations consisting of a combination of endogenous
and synthesized antioxidants were developed and tested in an institutional frying
operation.
A rapid and effective frying test was developed to assess the frying performance
of oils and applied antioxidants. Furthermore, a novel procedure for direct
hydroxynonenal analysis in frying oil was developed
Obtención de shortenings cero-trans con alta estabilidad termo-oxidativa por transesterificación enzimática
Novel zero-trans frying shortenings were formed by enzymatic transesterification by exploring a palm stearin and canola oil mixture and stearic acid as substrates. Both immobilized (Novozym 435, Lipase PS “Amano” IM) and non-immobilized (Lipomod TM 34P) enzymes were applied as biocatalysts. Palmitic acid, the fatty acid which defines the proper type of crystal formation, was present at the 15% level in the reaction mixtures. The novel structured lipids had comparable physical properties and offered similar frying performance to those of commercial shortening. Needle-shaped crystals were predominant both in the transesterification products and the commercial frying shortening. Furthermore, solid fat content profiles of the zero-trans structured lipids produced by Novozym 435 and Lipase PS “Amano” IM were close to those of the commercial shortening.Los innovadores shortenings cero-trans para frituras se obtenían por transesterificación enzimática utilizando como sustratos una mezcla de estearina de palma con aceite de cánola y ácido esteárico. Tanto las enzimas inmovilizadas (Novozym 435, Lipase PS “Amano” IM) como las no inmovilizadas (Lipomod TM 34P) fueron aplicadas como biocatalizadores. El contenido de ácido palmítico, el ácido graso que define el tipo adecuado de formación cristalina, fue del 15% en las mezclas de reacción. Los lípidos estructurados innovadores tenían propiedades físicas comparables a los shortenings comerciales y estabilidad de oxidación térmica similar en proceso de fritura. Los cristales en forma de aguja predominaban tanto en los productos de transesterificación como en los shortenings para frituras disponible en el mercado. Además, los perfiles de contenido de grasa sólida de los lípidos estructurados cero trans producidos por Novozym 435 y Lipase PS “Amano” IM eran similares a los perfiles de los shortenings comerciales