Walnut oil is a functional wood oil known to researchers that may potentially be a large source of Chinese edible oils.There are various extraction methods for walnut oil,including traditional(pressing,solvent-and enz...Walnut oil is a functional wood oil known to researchers that may potentially be a large source of Chinese edible oils.There are various extraction methods for walnut oil,including traditional(pressing,solvent-and enzymeassisted extraction)and novel methods(microwave,ultrasound,supercritical CO_(2),subcritical and other extraction technologies).Walnut oil is rich in nutrients,including phytosterols,tocopherols,polyphenols,squalene and minerals.It provides many health benefits,such as antioxidant,antitumor,anti-inflammatory,antidiabetic and lipid metabolism-related functions.In addition,the authentication of walnut oil has received much research attention.The present review provides detailed research on walnut oil extraction,composition,health benefits and adulteration identification methods.The path toward further walnut oil improvement in the context of the market value of walnut oil is also discussed.展开更多
Green bananas occupy an important position in the diet of Tanzanians with potential beneficial health effects.Banana flours prepared from five Tanzania banana varieties(Mzuzu,Malindi,Mshale,Bukoba,and Moshi)were compa...Green bananas occupy an important position in the diet of Tanzanians with potential beneficial health effects.Banana flours prepared from five Tanzania banana varieties(Mzuzu,Malindi,Mshale,Bukoba,and Moshi)were compared for the proximate composition,structure,physicochemical properties,antioxidant activities,and in vitro digestibility properties.The total starch content of banana flours was 58.01%-68.74%,and the amylose content was 16.67%-23.11%.All the samples exhibited B-type crystals.Bukoba had the highest pasting temperature and peak viscosity,and Malindi had the lowest breakdown.The peak temperature(Tp)and the enthalpy change(ΔH)of samples differed from 65.99◦C to 67.25℃ and from 7.98 to 12.59 J/g,respectively.The total polyphenol content and total flavonoid content in banana flour were positively correlated with DPPH and FRAP values,respectively.Bukoba and Moshi presented the stronger antioxidant activities among the varieties.Banana flours with the high resistant starch(RS)content(89.20%-90.86%of total starch)were highly resistant to enzyme digestion.Banana flour can be considered as a potential source of bioactive components.The varying physicochemical properties of banana flours from different varieties could broaden their application as formulations in food and nonfood industries and promote the rational utilization of banana resources of Tanzania.展开更多
基金The authors would like to thank the National Natural Science Foundation of China Youth Foud(NO:32201947)Key R&D Program Projects of Shaanxi Province,China(NO:2022NY-003)for the financial support.
文摘Walnut oil is a functional wood oil known to researchers that may potentially be a large source of Chinese edible oils.There are various extraction methods for walnut oil,including traditional(pressing,solvent-and enzymeassisted extraction)and novel methods(microwave,ultrasound,supercritical CO_(2),subcritical and other extraction technologies).Walnut oil is rich in nutrients,including phytosterols,tocopherols,polyphenols,squalene and minerals.It provides many health benefits,such as antioxidant,antitumor,anti-inflammatory,antidiabetic and lipid metabolism-related functions.In addition,the authentication of walnut oil has received much research attention.The present review provides detailed research on walnut oil extraction,composition,health benefits and adulteration identification methods.The path toward further walnut oil improvement in the context of the market value of walnut oil is also discussed.
基金Shaanxi Province Agricultural Science and Technology Innovation and Transformation Project(NYKJ-2020-YL19)for the support.
文摘Green bananas occupy an important position in the diet of Tanzanians with potential beneficial health effects.Banana flours prepared from five Tanzania banana varieties(Mzuzu,Malindi,Mshale,Bukoba,and Moshi)were compared for the proximate composition,structure,physicochemical properties,antioxidant activities,and in vitro digestibility properties.The total starch content of banana flours was 58.01%-68.74%,and the amylose content was 16.67%-23.11%.All the samples exhibited B-type crystals.Bukoba had the highest pasting temperature and peak viscosity,and Malindi had the lowest breakdown.The peak temperature(Tp)and the enthalpy change(ΔH)of samples differed from 65.99◦C to 67.25℃ and from 7.98 to 12.59 J/g,respectively.The total polyphenol content and total flavonoid content in banana flour were positively correlated with DPPH and FRAP values,respectively.Bukoba and Moshi presented the stronger antioxidant activities among the varieties.Banana flours with the high resistant starch(RS)content(89.20%-90.86%of total starch)were highly resistant to enzyme digestion.Banana flour can be considered as a potential source of bioactive components.The varying physicochemical properties of banana flours from different varieties could broaden their application as formulations in food and nonfood industries and promote the rational utilization of banana resources of Tanzania.
