Enzyme treatment combined with Maillard reaction modification of sunflower meal hydrolysates to prepare sunflower seed oil flavor enhancer.

Promoting the Maillard reaction (MR) is an effective way to enhance the flavor of oils. To produce fragrant sunflower oil with low oxidation, a mixture of cold-pressed sunflower oil and enzymatic hydrolysates from sunflower meal was heated to 120 °C. The aroma profiles were compared using SAFE-GC-MS/O-based flavoromics, while free amino acids, reducing sugars, and browning intensity were measured.

Modified Chinese quince oligomeric proanthocyanidin protects deep-frying oil quality by inhibiting oxidation.

Chinese quince (Chaenomeles sinensis) fruit is an underutilized resource, rich in proanthocyanidins with antioxidant ability but poor lipid solubility. In this study, a novel modified oligomeric proanthocyanidin (MOPA) was prepared, which exhibited favorable lipid solubility (354.52 mg/100 g).

A novel non-centrifugal sugar prepared from tiger nut (Cyperus esculentus L.) meal: Preparation methods and comparison with sugarcane.

The lack of research on the rich sucrose in tiger nut meal has been a major obstruction to the comprehensive utilization of tiger nut (Cyperus esculentus L.). In this study, for the first time, tiger nut meal was used to producing non-centrifugal sugar (NCS).

Corrigendum: Characterization of structure and antioxidant activity of polysaccharides from sesame seed hull.

[This corrects the article DOI: 10.3389/fnut.2022.

Structural Characterization of Polysaccharides in Waste Liquor Produced by Wet Decortication of Sesame Seeds.

The wet decortication of sesame seeds produces wastewater containing diverse minerals and organic pollutants that could be valuable resources for the food industry. This investigation aimed to reclaim, purify, and characterize the polysaccharides contained in the waste liquor from the sesame decortication industry. The purified polysaccharide fractions were characterized using monosaccharide analysis, GPC (high-performance gel permeation chromatography), FT-IR (Fourier-transform infrared) spectroscopy, methylation analysis, 1D and 2D Nucleai Magnetic Resonance (NMR) analysis, and thermal analysis.

Effects of roasting on composition of chili seed and storage stability of chili seed oil.

This work focused on how roasting changed the chemical components of chili ( L.) seeds and how it affected the stability of chili seed oils during storage. The oils from chili seeds before and after roasting treatments were stored at 63 °C for 30 days and then analyzed.