Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China.
COFCO Nutrition & Health Research Institute, No.4 Road, Future Science and Technology Park South, Beiqijia, Changping, Beijing 102209, PR China.
Food Res Int. 2021 Dec;150(Pt A):110791. doi: 10.1016/j.foodres.2021.110791. Epub 2021 Oct 29.
Roasting is widely applied in oil processing and employs high temperatures (90-260 °C) to heat oilseeds evenly. Roasting improves the extraction yield of oil by the generation of pores in the oilseed cell walls, which facilitates the movement of oil from oilseed during subsequent extraction. It also affects the nutritional value and palatability of the prepared oil, which has attracted consumers' attention. An appropriate roasting process contributes to better extraction of bioactive compounds, particularly increasing the total polyphenol content in the oil. Correspondingly, extracted oil exhibits higher antioxidant capacity and oxidative stability after roasting the oilseeds due to better extraction of endogenous antioxidants and the generation of Maillard reaction products. Furthermore, roasting process is critical for the formation of aroma-active volatiles and the improvement of desired sensory characteristics, so it is indispensable for the production of fragrant oil. However, some harmful components are inevitably generated during roasting, including oxidation products, polycyclic aromatic hydrocarbons, and acrylamide. Monitoring and controlling the concentrations of harmful compounds in the oil during the roasting process is important. Therefore, this review updates how roasting affect the quality and safety of oils and provides useful insight into regulation of the roasting process based on bioactive compounds, sensory characteristics, and safety of oils. Further research is required to assess the nutritional value and safety of roasted oils in vivo and to develop a customized roasting process for various oilseeds to produce good-quality oils.
烘焙广泛应用于油脂加工中，采用高温（90-260°C）均匀加热油籽。烘焙通过在油籽细胞壁中产生孔隙来提高油的提取率，这有利于油在随后的提取过程中从油籽中移动。它还会影响制备油的营养价值和口感，引起了消费者的关注。适当的烘焙过程有助于更好地提取生物活性化合物，特别是增加油中的总多酚含量。相应地，由于内源性抗氧化剂的更好提取和美拉德反应产物的产生，经过烘焙的油籽提取的油具有更高的抗氧化能力和氧化稳定性。此外，烘焙过程对于香气活性挥发物的形成和期望感官特性的改善至关重要，因此是生产香精油所必需的。然而，在烘焙过程中不可避免地会产生一些有害成分，包括氧化产物、多环芳烃和丙烯酰胺。监测和控制烘焙过程中油中有害化合物的浓度非常重要。因此，本综述更新了烘焙如何影响油的质量和安全性，并提供了基于生物活性化合物、感官特性和油的安全性来调节烘焙过程的有用见解。需要进一步研究来评估体内烘焙油的营养价值和安全性，并针对各种油籽开发定制的烘焙过程，以生产出高质量的油。
