基于油凝的油炸:质量属性,食品特性和未来的前景 - 一个迷你回顾
Yajing Yang1, Mingfang Hua1, Xingyue Li1
1Engineering Research Center of Grain and Oil Functionalized Processing, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
Food chemistry
|February 11, 2026
概括
油凝是一种比传统油炸油更健康的替代品. 本综述探讨了它们的稳定性和对炸食品质量的影响,强调了对健康饮食的好处.
科学领域:
- 食品科学 食品科学 食品科学
- 脂质化学 脂质化学
- 营养科学 营养科学
背景情况:
- 传统的油炸对健康构成风险,原因是油脂降解和有害副产品的形成.
- 结构性脂质矩阵的油脂凝正在成为传统油炸油的潜在替代品.
- 提高油的稳定性和油炸食品的质量对于公共健康至关重要.
研究的目的:
- 审查油凝作为可持续的替代油炸介质的有效性.
- 评估基于油凝的油炸对油的稳定性和油炸食品质量的影响.
- 识别挑战,并为食品加工中的油凝应用提供指导.
主要方法:
- 对油凝的物理化学特性和氧化稳定性的全面评估.
- 分析自由脂肪酸含量,总极性化合物 (TPC) 和反式脂肪酸 (TFA).
- 评估危险副产品的形成和对食品质量属性的影响 (油的吸收,质地,颜色,水分).
主要成果:
- 与传统油相比,油脂凝显示出更好的氧化稳定性和减少有害化合物的形成.
- 基于油凝的油炸对油炸食品的质量产生了积极的影响,包括减少油的吸收和增强质地.
- 在油脂油炸食品中观察到减少的反式脂肪酸 (TFAs) 和总极性化合物 (TPCs).
结论:
- 油是一种有希望的可持续的替代油炸介质,用于生产更健康的食品.
- 需要进一步的研究和应用开发,以克服广泛采用oleogel的挑战.
- 凝技术可以有助于降低油脂含量,提高炸食品的营养成分.
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