Investigation of the formation of (E)-2-butenal in oils and foods during frying

Papastergiadis, Antonios; Fatouh, Amr El Sayed; Shrestha, Kshitij; Langenhove, Herman Van; Meulenaer, Bruno De

doi:10.1016/j.foodres.2014.02.046

Cited by 6 publications

(3 citation statements)

References 27 publications

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“…In addition, however, it is also obvious that the oxidation products formed upon oxidation of fish oil are likely to be more reactive toward proteins in view of the presence of fatty acids containing multiple double bounds, giving rise to the formation of conjugate unsaturated reactive carbonyl compounds upon oxidation. 28 Comparing the whey and casein based emulsions, some interesting differences could be observed. First of all, whey protein digestibility seemed to be affected more than casein protein digestibility, which could be due to the fast formation of protein−protein aggregates of whey proteins at 70 °C, as mentioned above.…”

Section: ■ Resultsmentioning

confidence: 98%

“…In the emulsions containing the two vegetable oils a limited impact on protein digestibility was observed, which can clearly be explained by their lower vulnerability to oxidation. In addition, however, it is also obvious that the oxidation products formed upon oxidation of fish oil are likely to be more reactive toward proteins in view of the presence of fatty acids containing multiple double bounds, giving rise to the formation of conjugate unsaturated reactive carbonyl compounds upon oxidation . Comparing the whey and casein based emulsions, some interesting differences could be observed.…”

Section: Discussionmentioning

confidence: 99%

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Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions

Obando

Papastergiadis

et al. 2015

J. Agric. Food Chem.

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Enrichment of polyunsaturated fatty acids (PUFAs) is a growing trend in the food industry. However, PUFAs are known to be susceptible to lipid oxidation. It has been shown that oxidizing lipids react with proteins present in the food and that as a result polymeric protein complexes are produced. Therefore, the aim of this work was to investigate the impact of lipid and protein co-oxidation on protein digestibility. Casein and whey protein (6 mg/mL) based emulsions with 1% oil with different levels of PUFAs were subjected to respectively autoxidation and photo-oxidation. Upon autoxidation at 70 °C, protein digestibility of whey protein based emulsions containing fish oil decreased to 47.7 ± 0.8% after 48 h, whereas in the controls without oil 67.8 ± 0.7% was observed. Upon photo-oxidation at 4 °C during 30 days, mainly casein-based emulsions containing fish oil were affected: the digestibility amounted to 43.9 ± 1.2%, whereas in the control casein solutions without oil, 72.6 ± 0.2% of the proteins were digestible. Emulsions containing oils with high PUFA levels were more prone to lipid oxidation and thus upon progressive oxidation showed a higher impact on protein digestibility.

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Section: ■ Resultsmentioning

confidence: 98%

Section: Discussionmentioning

confidence: 99%

Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions

Obando

Papastergiadis

et al. 2015

J. Agric. Food Chem.

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“…The analysis of a single volatile compound or the same class of volatiles has also been studied (Papastergiadis and others ). Acrolein is a typical low‐molecular‐weight volatile aldehyde formed when oils and fats undergo a frying treatment.…”

Section: Components Analysis In Frying Oilmentioning

confidence: 99%

Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review

Zhang

Qin

et al. 2015

Comp Rev Food Sci Food Safe

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Frying is one of the most popular food processing methods. However, many physicochemical reactions occur during frying, forming complex products in both the frying oil and the fried food. Chromatographic techniques have been successfully applied to characterize the products formed during food-frying or during a simulated frying process. In this review, the specific products analyzed by gas chromatography (GC) and high-performance liquid chromatography (HPLC) are elucidated in detail. The most studied components are polar compounds (such as volatile compounds, hydrolysis products, oxidized triacylglycerol [TAG] decomposition products, oxidized TAG monomers, sterol oxides, oxygenated TAG polymers, and acrylamide) and nonpolar compounds (such as cyclic fatty acid monomers and trans isomers), which are classified based on their polarity. However, the definite structures of TAG polymers and sterol oxides, and polymers analyzed by GC or HPLC-based methods are only investigated in modeled reactions. Furthermore, some of the sample pretreatments and chromatographic methods are only used to analyze the known products. A number of earlier trace amounts of undetected products need to be investigated by more effective detection techniques. The development of multidimensional chromatographic techniques and elaborate mass spectrometry detectors makes composition analysis possible for the food-frying process, which may effectively promote the development of quality monitoring and nutrition evaluation for the fried foods.

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Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources

Jeong,

Yoon,

Yang

et al. 2023

Food Sci Biotechnol

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Investigation of the formation of (E)-2-butenal in oils and foods during frying

Cited by 6 publications

References 27 publications

Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions

Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions

Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review

Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources

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