Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

Li, Bo; Zhao, Liyan; Chen, Hongjian; Sun, Dengming; Deng, Boxin; Li, Jinwei; Liu, Yuanfa; Wang, Fei

doi:10.1371/journal.pone.0167330

Cited by 43 publications

(33 citation statements)

References 40 publications

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“…This in turn reduces the oil extraction time and solvent and energy consumption. In addition, blanching cleans the seeds, inactivates the lipid oxidation enzymes, increases mass transport in the plant tissue and considerably reduces seed drying time [37,38].…”

Section: Introductionmentioning

confidence: 99%

Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil

2020

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This study investigated the effect of blanching pomegranate seeds (PS) on oil yield, refractive index (RI), yellowness index (YI), conjugated dienes (K232), conjugated trienes (K270), total carotenoid content (TCC), total phenolic compounds (TPC) and DPPH radical scavenging of the extracted oil. Furthermore, phytosterol and fatty acid compositions of the oil extracted under optimum blanching conditions were compared with those from the oil extracted from unblanched PS. Three different blanching temperature levels (80, 90, and 100 °C) were studied at a constant blanching time of 3 min. The blanching time was then increased to 5 min at the established optimum blanching temperature (90 °C). Blanching PS increased oil yield, K232, K270, stigmasterol, punicic acid, TPC and DPPH radical scavenging, whereas YI, β-sitosterol, palmitic acid and linoleic acid were decreased. The RI, TCC, brassicasterol, stearic acid, oleic acid and arachidic acid of the extracted oil were not significantly (p > 0.05) affected by blanching. Blanching PS at 90 °C for 3 to 5 min was associated with oil yield, TPC and DPPH. Blanching PS at 90 °C for 3 to 5 min will not only increase oil yield but could also improve functional properties such as antioxidant activity, which are desirable in the cosmetic, pharmaceutical, nutraceutical and food industries.

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Section: Introductionmentioning

confidence: 99%

Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil

2020

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“…Several studies have been conducted to develop the suitable methods for WG stabilization, including short wave infrared radiation [3], gamma irradiation [4], roasting [5][6][7], steaming [8,9], microwave treatment [9][10][11][12], toasting [13,14], temperature controlled water-bath [11,12], sourdough fermentation [14], and fluidization method [9,[15][16][17][18]. However, the processing temperature of these methods was high.…”

Section: Introductionmentioning

confidence: 99%

Modelling Condensation and Simulation for Wheat Germ Drying in Fluidized Bed Dryer

Chan

Kuo

2018

Processes

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Abstract:A low-temperature drying with fluidized bed dryer (FBD) for wheat germ (WG) stabilization could prevent the loss of nutrients during processing. However, both evaporation and condensation behaviors occurred in sequence during FBD drying of WG. The objective of this study was to develop a theoretical thin-layer model coupling with the macro-heat transfer model and the bubble model for simulating both the dehydration and condensation behaviors of WG during low-temperature drying in the FBD. The experimental data were also collected for the model modification. Changes in the moisture content of WG, the air temperature of FBD chamber, and the temperature of WG during drying with different heating approaches were significantly different. The thermal input of WG drying with short heating time approach was one-third of that of WG drying with a traditional heating approach. The mathematical model developed in this study could predict the changes of the moisture content of WG and provide a good understanding of the condensation phenomena of WG during FBD drying.

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“…The results showed that all the treatments had no significant influence ( p > .05) on the fatty acid composition. Similar findings were reported by Yılmaz, Tuncel, and Kocabıyık () Maria (Irakli et al, ) and Li et al () for infrared radiation heating. And Loypimai indicated that both steaming and ohmic heating had no significant influence ( p > .05) on the fatty acid composition of rice bran oil (Loypimai, Moongngarm, & Chottanom, ).…”

Section: Resultsmentioning

confidence: 99%

Comparison of 11 rice bran stabilization methods by analyzing lipase activities

Wang

et al. 2020

J Food Process Preserv

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The production of rice bran oil is severely impeded because of the rapid rancidity caused by rice bran lipase. Eleven stabilization treatments including 6 heating treatments and 5 nonheating treatments were carried out in this research. Lipase activities as well as oil colors, oil compositions, and contents of vitamin E and γ‐oryzanol after different treatments were investigated to evaluate the effect of stabilization and oil qualities. All the treatments had no significant influence (p > .05) on the oil compositions and γ‐oryzanol contents. Among six heating treatments, autoclaving had the best stabilization effect for 10.73% lipase activity remained and other heating treatments held about 30%–35% lipase activities residual except dry heating (68.88%). Heating treatments except steam heating resulted in the significant decreases (p < .05) of oil acid values and significant increases (p < .05) of peroxide values, meanwhile six heating treatments increased oil colors. Among five nonheating treatments, ultraviolet irradiation for 18 hr and extreme low temperature (−80°C) for 72 hr were found 57.08% and 58.85% lipase activities residual, respectively. Peroxide value was significantly increased (p < .05) only by ultrasound. All nonheating treatments had little effect (p > .05) on oil acid values and color. In conclusion, ultraviolet irradiation might be a potential, convenient, and energy‐saving stabilization method with high oil quality. Practical applications Rice bran has a potential for producing about 8 million tons of rice bran oil worldwide but nearly 90% rice bran was wasted every year. The processing of rice bran is impeded because of the rancidity caused by lipase, so the stabilization of rice bran is very important. This research provided a new and time‐saving method for evaluating stabilization efficacy instead of long time storage. Using this new evaluating method, 11 stabilization methods were compared and methods like microwave, extrusion, and ultraviolet irradiation were considered to be suitable methods for industrial processing. In additional, ultraviolet irradiation was found to be a potential, convenient, and energy‐saving stabilization method without influencing oil quality and nutrient content.

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Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

Cited by 43 publications

References 40 publications

Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil

Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil

Modelling Condensation and Simulation for Wheat Germ Drying in Fluidized Bed Dryer

Comparison of 11 rice bran stabilization methods by analyzing lipase activities

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