College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China.
College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China; College of Biosystems Engineering and Food Science & ZhongYuan Institute, Zhejiang University, Hangzhou 310058, China.
Food Res Int. 2023 May;167:112685. doi: 10.1016/j.foodres.2023.112685. Epub 2023 Mar 15.
Foods undergo various physical and chemical reactions during cooking. Boiling, steaming, baking, smoking and frying are common traditional cooking techniques. At present, new cooking technologies including ultrasonic-assisted cooking, vacuum low-temperature cooking, vacuum frying, microwave heating, infrared heating, ohmic heating and air frying are widely studied and used. In cooking, lipid oxidation is the main reason for the change in lipid quality. Oxidative decomposition, triglyceride monomer oxidation, hydrolysis, isomerization, cyclization reaction and polymerization occurred in lipid oxidation affect lipids' quality, flavor, digestibility and safety. Meanwhile, lipid oxidation in cooking might cause the decline of lipid digestibility and increase of health risks. Compared with the traditional cooking technology, the new cooking technology that is milder, more uniform and faster can reduce the loss of lipid nutrition and produce a better flavor. In the future, the combination of various cooking technologies is an effective strategy for families to obtain healthier food.
食物在烹饪过程中会发生各种物理和化学反应。煮、蒸、烤、熏和炸是常见的传统烹饪技术。目前，包括超声辅助烹饪、真空低温烹饪、真空油炸、微波加热、红外加热、欧姆加热和空气炸在内的新技术得到了广泛的研究和应用。在烹饪过程中，脂质氧化是脂质质量变化的主要原因。脂质氧化过程中发生的氧化分解、甘油三酯单体氧化、水解、异构化、环化反应和聚合反应会影响脂质的质量、风味、消化率和安全性。同时，烹饪过程中的脂质氧化会降低脂质的消化率并增加健康风险。与传统烹饪技术相比，新型烹饪技术更温和、更均匀、更快，可以减少脂质营养的损失，并产生更好的风味。未来，各种烹饪技术的结合是家庭获得更健康食物的有效策略。
