植物油及其用于炸的用途:对其组成差异和降解的审查
Susana Abrante-Pascual1, Barbara Nieva-Echevarría1, Encarnacion Goicoechea-Oses1
1Department of Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain.
Foods (Basel, Switzerland)
|January 8, 2025
概括
本综述研究了油炸过程中植物油的降解,详细说明了油的成分和条件如何影响油的分解和油炸食品的质量,包括潜在的健康影响.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 是全球常见的方法,使用各种植物油.
- 植物油在高温油炸过程中经历了显著的化学变化.
- 了解石油退化对于食品质量和安全至关重要.
研究的目的:
- 为了审查全球炸中使用的常见植物油.
- 在油炸过程中分析油的降解途径.
- 探索影响油脂退化的因素及其对油炸食品质量和健康的影响.
主要方法:
- 关于用于油炸的植物油的综合文献综述.
- 分析涉及石油降解的化学反应 (热氧化,聚合,水解).
- 检查影响降解的因素:油成分,油炸条件和食品特性.
主要成果:
- 确定了关键的植物油 (如橄油,向日油,棕油) 以及它们适用于油炸.
- 详细介绍了主要降解反应:热氧化,聚合和水解.
- 强调了油性质 (不和,脂肪酸) 和油炸条件对降解和食品质量 (油脂吸收,风味,颜色) 的影响.
结论:
- 油的成分和油炸条件决定了油的降解程度.
- 降解产品会影响炸食品的质量,并可能对健康产生影响.
- 需要进一步的研究来优化油炸实践,以获得更健康的结果.
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