Curbing thermo‐oxidative degradation of frying oils: Current knowledge and challenges
Deep fat frying is an ancient process with a lot of open questions. This deceptively simple food preparation technique is immensely complicated by the stringent conditions applied during the process, coupled with the inherent lability of the frying medium and the unavoidable meddling from the food m...
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Veröffentlicht in: | European journal of lipid science and technology 2015-11, Vol.117 (11), p.1867-1881 |
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description | Deep fat frying is an ancient process with a lot of open questions. This deceptively simple food preparation technique is immensely complicated by the stringent conditions applied during the process, coupled with the inherent lability of the frying medium and the unavoidable meddling from the food materials and other minor components. The various factors affecting frying stability and performance of oil can be broadly categorized into two groups: (1) The external factors, which include frying temperature, frying time, presence of oxygen, and type of fryers, among others, are factors that can be manipulated by the frying operators; (2) the internal or endogenous factors are oil‐specific and include fatty acid composition and their distribution on triacylglycerols, and the amounts and composition of the minor components. Limiting thermo‐oxidative degradation and consequently extending the useful life of frying oils often involves deliberate optimization and control of some of these factors. Available techniques for curbing thermo‐oxidative decomposition of frying oils and the inherent challenges are discussed. Practical applications: This review provides updates to our current knowledge of the salient factors affecting frying performance of oils/fats and specifically highlights both the opportunities for optimization and the accompanying daunting challenges. With this information, institutional frying operators can practically extend the discard point of their frying oils and deliver healthier fried products, while ensuring the safety of the frying facility and the technicians. A trigonal bipyramid model showing the three basic optimizable parameters of frying. The base (striped) represents the optimized region for highest stability of the frying oil and the best quality fried product (operator's target). Higher values (bold lines) tapers off stability while lower values (dotted lines) decrease food quality. |
doi_str_mv | 10.1002/ejlt.201500047 |
format | Article |
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This deceptively simple food preparation technique is immensely complicated by the stringent conditions applied during the process, coupled with the inherent lability of the frying medium and the unavoidable meddling from the food materials and other minor components. The various factors affecting frying stability and performance of oil can be broadly categorized into two groups: (1) The external factors, which include frying temperature, frying time, presence of oxygen, and type of fryers, among others, are factors that can be manipulated by the frying operators; (2) the internal or endogenous factors are oil‐specific and include fatty acid composition and their distribution on triacylglycerols, and the amounts and composition of the minor components. Limiting thermo‐oxidative degradation and consequently extending the useful life of frying oils often involves deliberate optimization and control of some of these factors. Available techniques for curbing thermo‐oxidative decomposition of frying oils and the inherent challenges are discussed. Practical applications: This review provides updates to our current knowledge of the salient factors affecting frying performance of oils/fats and specifically highlights both the opportunities for optimization and the accompanying daunting challenges. With this information, institutional frying operators can practically extend the discard point of their frying oils and deliver healthier fried products, while ensuring the safety of the frying facility and the technicians. A trigonal bipyramid model showing the three basic optimizable parameters of frying. The base (striped) represents the optimized region for highest stability of the frying oil and the best quality fried product (operator's target). Higher values (bold lines) tapers off stability while lower values (dotted lines) decrease food quality.</description><identifier>ISSN: 1438-7697</identifier><identifier>EISSN: 1438-9312</identifier><identifier>DOI: 10.1002/ejlt.201500047</identifier><language>eng</language><publisher>Weinheim: Wiley-VCH</publisher><subject>Antioxidants ; deep fat frying ; Degradation ; Fats ; Fatty acid composition ; Fatty acids ; Food ; Food quality ; fried foods ; Frying ; frying oil ; Lability ; Oils & fats ; Operators ; Optimization ; oxygen ; Product safety ; Stability ; Technicians ; temperature ; Thermo‐oxidation ; triacylglycerols ; Triglycerides ; Vegetable oils</subject><ispartof>European journal of lipid science and technology, 2015-11, Vol.117 (11), p.1867-1881</ispartof><rights>2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4767-ef203211137f4f9865d171c4872e8078f48f783b2130e95ae95aa65a723003ed3</citedby><cites>FETCH-LOGICAL-c4767-ef203211137f4f9865d171c4872e8078f48f783b2130e95ae95aa65a723003ed3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fejlt.201500047$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fejlt.201500047$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Aladedunye, Felix A</creatorcontrib><title>Curbing thermo‐oxidative degradation of frying oils: Current knowledge and challenges</title><title>European journal of lipid science and technology</title><description>Deep fat frying is an ancient process with a lot of open questions. This deceptively simple food preparation technique is immensely complicated by the stringent conditions applied during the process, coupled with the inherent lability of the frying medium and the unavoidable meddling from the food materials and other minor components. The various factors affecting frying stability and performance of oil can be broadly categorized into two groups: (1) The external factors, which include frying temperature, frying time, presence of oxygen, and type of fryers, among others, are factors that can be manipulated by the frying operators; (2) the internal or endogenous factors are oil‐specific and include fatty acid composition and their distribution on triacylglycerols, and the amounts and composition of the minor components. Limiting thermo‐oxidative degradation and consequently extending the useful life of frying oils often involves deliberate optimization and control of some of these factors. Available techniques for curbing thermo‐oxidative decomposition of frying oils and the inherent challenges are discussed. Practical applications: This review provides updates to our current knowledge of the salient factors affecting frying performance of oils/fats and specifically highlights both the opportunities for optimization and the accompanying daunting challenges. With this information, institutional frying operators can practically extend the discard point of their frying oils and deliver healthier fried products, while ensuring the safety of the frying facility and the technicians. A trigonal bipyramid model showing the three basic optimizable parameters of frying. The base (striped) represents the optimized region for highest stability of the frying oil and the best quality fried product (operator's target). Higher values (bold lines) tapers off stability while lower values (dotted lines) decrease food quality.</description><subject>Antioxidants</subject><subject>deep fat frying</subject><subject>Degradation</subject><subject>Fats</subject><subject>Fatty acid composition</subject><subject>Fatty acids</subject><subject>Food</subject><subject>Food quality</subject><subject>fried foods</subject><subject>Frying</subject><subject>frying oil</subject><subject>Lability</subject><subject>Oils & fats</subject><subject>Operators</subject><subject>Optimization</subject><subject>oxygen</subject><subject>Product safety</subject><subject>Stability</subject><subject>Technicians</subject><subject>temperature</subject><subject>Thermo‐oxidation</subject><subject>triacylglycerols</subject><subject>Triglycerides</subject><subject>Vegetable oils</subject><issn>1438-7697</issn><issn>1438-9312</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNqFkL1OwzAURiMEEqWwsmKJueU6juOYDVXlT5UYaMVoucl1mpLGxU4p3XgEnpEnIVEQYoLB8if5HF_dLwhOKQwpQHiBy7IehkA5AERiL-jRiCUDyWi4_51FLMVhcOT9skFkHEMveBpt3LyoclIv0K3s5_uHfSsyXRevSDLMnW6zrYg1xLhdC9qi9Jek0RxWNXmu7LbELEeiq4ykC12WWOXoj4MDo0uPJ993P5hdj6ej28Hk4eZudDUZpJGIxQBNCCyklDJhIiOTmGdU0DRKRIgJiMREiREJm4eUAUqu26NjrkXIABhmrB-cd_-unX3ZoK_V0m5c1YxUtNmQcQ4c_qQEo1xCIqOGGnZU6qz3Do1au2Kl3U5RUG3Fqq1Y_VTcCLITtkWJu39oNb6fTH-7Z51rtFU6d4VXs8fmOQagIDgX7AtRH4jA</recordid><startdate>201511</startdate><enddate>201511</enddate><creator>Aladedunye, Felix A</creator><general>Wiley-VCH</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>201511</creationdate><title>Curbing thermo‐oxidative degradation of frying oils: Current knowledge and challenges</title><author>Aladedunye, Felix A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4767-ef203211137f4f9865d171c4872e8078f48f783b2130e95ae95aa65a723003ed3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Antioxidants</topic><topic>deep fat frying</topic><topic>Degradation</topic><topic>Fats</topic><topic>Fatty acid composition</topic><topic>Fatty acids</topic><topic>Food</topic><topic>Food quality</topic><topic>fried foods</topic><topic>Frying</topic><topic>frying oil</topic><topic>Lability</topic><topic>Oils & fats</topic><topic>Operators</topic><topic>Optimization</topic><topic>oxygen</topic><topic>Product safety</topic><topic>Stability</topic><topic>Technicians</topic><topic>temperature</topic><topic>Thermo‐oxidation</topic><topic>triacylglycerols</topic><topic>Triglycerides</topic><topic>Vegetable oils</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Aladedunye, Felix A</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>European journal of lipid science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Aladedunye, Felix A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Curbing thermo‐oxidative degradation of frying oils: Current knowledge and challenges</atitle><jtitle>European journal of lipid science and technology</jtitle><date>2015-11</date><risdate>2015</risdate><volume>117</volume><issue>11</issue><spage>1867</spage><epage>1881</epage><pages>1867-1881</pages><issn>1438-7697</issn><eissn>1438-9312</eissn><abstract>Deep fat frying is an ancient process with a lot of open questions. This deceptively simple food preparation technique is immensely complicated by the stringent conditions applied during the process, coupled with the inherent lability of the frying medium and the unavoidable meddling from the food materials and other minor components. The various factors affecting frying stability and performance of oil can be broadly categorized into two groups: (1) The external factors, which include frying temperature, frying time, presence of oxygen, and type of fryers, among others, are factors that can be manipulated by the frying operators; (2) the internal or endogenous factors are oil‐specific and include fatty acid composition and their distribution on triacylglycerols, and the amounts and composition of the minor components. Limiting thermo‐oxidative degradation and consequently extending the useful life of frying oils often involves deliberate optimization and control of some of these factors. Available techniques for curbing thermo‐oxidative decomposition of frying oils and the inherent challenges are discussed. Practical applications: This review provides updates to our current knowledge of the salient factors affecting frying performance of oils/fats and specifically highlights both the opportunities for optimization and the accompanying daunting challenges. With this information, institutional frying operators can practically extend the discard point of their frying oils and deliver healthier fried products, while ensuring the safety of the frying facility and the technicians. A trigonal bipyramid model showing the three basic optimizable parameters of frying. The base (striped) represents the optimized region for highest stability of the frying oil and the best quality fried product (operator's target). Higher values (bold lines) tapers off stability while lower values (dotted lines) decrease food quality.</abstract><cop>Weinheim</cop><pub>Wiley-VCH</pub><doi>10.1002/ejlt.201500047</doi><tpages>15</tpages></addata></record> |
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subjects | Antioxidants deep fat frying Degradation Fats Fatty acid composition Fatty acids Food Food quality fried foods Frying frying oil Lability Oils & fats Operators Optimization oxygen Product safety Stability Technicians temperature Thermo‐oxidation triacylglycerols Triglycerides Vegetable oils |
title | Curbing thermo‐oxidative degradation of frying oils: Current knowledge and challenges |
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