Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China.
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
Food Chem. 2023 Mar 15;404(Pt B):134683. doi: 10.1016/j.foodchem.2022.134683. Epub 2022 Oct 19.
This study investigated the impact of multiple 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 promoted 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 industrial sesame processing with improved quality specifications.
本研究探讨了多次热处理（膨化爆破、微波和烘焙）对芝麻和冷榨油加工品质的影响。扫描电子显微镜（SEM）显示，芝麻表面在热处理后出现裂缝和凹坑。微波处理促进了芝麻素在芝麻油中向芝麻酚的最大转化。与其他处理相比，膨化爆破处理使多种有益植物化学物质以及通过 2,2-二苯基-1-苦基肼自由基（DPPH）自由基清除活性、铁还原抗氧化能力（FRAP）和氧化稳定性指数（OSI）测定的体外抗氧化性能显著增加。此外，热处理加工对粗蛋白、总氨基酸（TAA）和蛋白质结构（三级和二级结构）造成不同程度的破坏。其中，膨化爆破处理在前两个指标上的降低幅度最小。总的来说，膨化爆破处理可能是一种更可取的工业芝麻加工的热处理方法，可以提高质量规格。
