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

文献类型： 外文期刊

第一作者： Huang, Ying

作者： Huang, Ying;Liu, Changsheng;Ge, Zhengfa;Huang, Fenghong;Tang, Hu;Zhou, Qi;Zheng, Chang;Liu, Rui;Huang, Jiazhang

作者机构：

关键词： Sesame seed; Thermal treatment; Explosion-puffing; Microstructure; Cold-pressed oil; Processing quality

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 404 卷

页码：

收录情况： SCI

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.

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