Influence of different thermal treatment methods on the processing qualities of sesame seeds and cold-pressed oil

被引：37

作者：

Huang, Ying ^{[1
]}

Liu, Changsheng ^{[1
]}

Ge, Zhengfa ^{[1
]}

Huang, Fenghong ^{[1
]}

Tang, Hu ^{[1
]}

Zhou, Qi ^{[1
]}

Liu, Rui ^{[2
]}

Huang, Jiazhang ^{[2
]}

Zheng, Chang ^{[1
]}

机构：

[1] Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Oilseeds Proc, Oil Crops & Lipids Proc Technol,Natl & Local Joint, Wuhan 430062, Peoples R China

[2] Minist Agr & Rural Affairs, Inst Food & Nutr Dev, Beijing 100081, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 404卷

关键词：

Sesame seed; Thermal treatment; Explosion-puffing; Microstructure; Cold-pressed oil; Processing quality; ANTIOXIDANT ACTIVITY; EXTRACTS;

D O I：

10.1016/j.foodchem.2022.134683

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study investigated the impact of mutiple thermal treatments (explosion-puffing, microwave, and roasting) on the processing qualities of sesame seeds and cold-pressed oil. The scanning electron microscopy (SEM) showed fissures and cavities of sesame seed surface upon thermal treatments. The microwave treatment pro-moted the maximum conversion of sesamolin into sesamol in the sesame oil. Compared with other treatments, explosion-puffing treatment resulted in most significant increases in the multiple beneficial phytochemicals, as well as in vitro antioxidant properties determined by 2,2-dipheny1-1-picrylhydrazyl radical (DPPH) radical scavenging activity, Ferric reducing antioxidant power (FRAP) and oxidative stability index (OSI). Additionally, thermal treatment processing caused varying degrees of damage of crude protein, total amino acids (TAA) and protein structure (tertiary and second structure). In which, explosion-puffing achieved minimal reduction in the first two indicators. Collectively, explosion-puffing might be a preferable thermal treatment method for indus-trial sesame processing with improved quality specifications.

引用

页数：10

共 40 条

[1] Comparative studies of thermophysical and physicochemical properties of shea butter prepared from cold press and solvent extraction methods [J].