Оглавление
Ingrid Aguilo-Aguayo. Oil and Oilseed Processing
Table of Contents
List of Tables
List of Illustrations
Guide
Pages
About the IFST Advances in Food Science Book Series
Oil and Oilseed Processing. Opportunities and Challenges
Preface
List of Contributors
1 Production and Consumption of Oils and Oilseeds
1.1 Introduction
1.2 Oilseeds and Oils: Production and Trade
1.2.1 Copra and Coconut Oil
1.2.2 Cottonseeds and Cottonseed Oil
1.2.3 Groundnuts and Groundnut Oil
1.2.4 Linseed
1.2.5 Maize
1.2.6 Olive Oil
1.2.7 Palm and Palm Kernel Oil
1.2.8 Rapeseed and Canola Oil
1.2.9 Sesame Seeds and Sesame Oil
1.2.10 Soybean
1.2.11 Sunflower
1.3 Novel Sources for Oil Production
1.4 Summary
Acknowledgments
References
2 Conventional Oils and Oilseeds: Composition and Nutritional Importance
2.1 Introduction
2.2 Oilseeds. 2.2.1 Description of Oilseeds
2.2.2 Physicochemical Properties of Oilseeds Oils
2.2.3 Nutritional Properties
2.2.4 Bioactive Properties
2.2.5 Antinutritional Factors
2.3 Factors Affecting Oil Yield
2.4 Overview of Oilseed Processing and Current Applications
Acknowledgments
References
3 Novel Sources for Oil Production
3.1 Introduction
3.2 Algae
3.2.1 Microalgae
3.2.2 Macroalgae
3.3 Insects
3.4 Unconventional Plants and Seeds
3.5 Opportunities, Challenges, and Future Prospects
Acknowledgements
References
4 Oils Extracted from Nuts and Grains
4.1 Introduction
4.2 Oils
4.3 Nut Lipids
4.3.1 Composition of Nut Lipids
4.3.1.1 Fatty Acids
4.3.1.2 Non‐Saponifiables
4.3.2 Processing of Nuts
4.3.3 Application/Utilization of Nut Lipids
4.4 Grain Lipids
4.4.1 Composition of Cereal Grains
4.4.2 Distribution of Lipids in Cereal Grains
4.4.3 Processing of Cereals
4.4.4 Application/Utilization of Cereal Lipids
4.5 Conclusions
References
5 New Approaches to Detect Compositional Shifts in Fish Oils
5.1 Introduction
5.2 Production and Processing
5.3 Nutritional Benefits
5.4 Oxidative Stability
5.5 Methods for Quality Assessment
5.6 Conventional Methods. 5.6.1 Wet‐Chemical Methods
5.6.2 Instrumental Methods
5.7 Machine Learning Approaches toward the Detection of Compositional Shifts
5.7.1 Standard Methods
5.7.2 Advanced Methods
5.7.3 Limitations
5.8 Future Perspectives
References
6 Milk Fats
6.1 Introduction
6.2 Health Effects of Milk Fats
6.2.1 Milk Fat Globule Membrane (MFGM)
6.2.2 Fatty Acids
6.2.3 Oleic Acid
6.2.4 Conjugated Linoleic Acid (CLA, 18:2 Conjugated)
6.2.5 Sphingomyelin
6.2.6 Phosphatidylcholine
6.2.7 Phosphatidylserine
6.3 Pre‐Treatment and Processing Technologies
6.3.1 Cooling
6.3.2 Heat Treatment
6.3.3 Homogenization
6.4 Techniques for Obtaining Functionality of Milk Fats
6.4.1 Melting
6.4.2 Fractionation
6.4.3 Crystallization
6.4.4 Blending
6.4.5 Softening or Hardening of Milk Fat
6.4.6 Interesterification
6.4.7 Hydrolysis
6.4.8 Hydrogenation
6.4.9 Cholesterol Reduction
6.5 Current and Potential Applications in the Food Industry and Other Areas
6.5.1 Milk Fats in Foods
6.5.2 Structured Lipids
6.5.3 Edible Films
6.6 Non‐food Uses of Milk Fats
6.7 Future Trends
References
7 Oils and Their Use Beyond the Food Industry
7.1 Introduction
7.2 Seed Oils for Non‐food and Industrial Applications. 7.2.1 Common Oil Crops
7.2.2 Industrial Oil Crops
7.3 Industrial Applications of Seed Oils
7.3.1 Biopolymers
7.3.2 Biofuels
7.3.3 Surfactants
7.3.4 Lubricants
7.3.5 Plasticizers
7.3.6 Cosmetics
7.4 Conclusions and Future Prospects
References
8 Occurrence and Determination of Contaminants in Edible Oils and Oilseeds
8.1 Introduction
8.2 Mycotoxins
8.2.1 Sources of Contamination
8.2.2 Legislation
8.2.3 Analysis. 8.2.3.1 Sample Treatment
8.2.3.2 Determination
8.2.3.3 Occurrence
8.3 Polycyclic Aromatic Hydrocarbons
8.3.1 Sources of Contamination
8.3.2 Legislation
8.3.3 Analysis
8.3.3.1 Sample Treatment
8.3.3.2 Determination
8.3.3.3 Occurrence
8.4 3‐MCPD Esters and Glycidyl Esters
8.4.1 Sources of Contamination
8.4.2 Legislation
8.4.3 Analysis
8.4.3.1 Sample Treatment
8.4.3.2 Determination
8.4.3.3 Occurrence
8.5 Mineral Oil
8.5.1 Sources of Contamination and Legislation
8.5.2 Analysis. 8.5.2.1 Sample Treatment
8.5.2.2 Determination
8.5.2.3 Occurrence
8.6 Phthalates
8.6.1 Sources of Contamination
8.6.2 Legislation
8.6.3 Analysis
8.6.3.1 Sample Treatment
8.6.3.2 Determination
8.6.3.3 Occurrence
8.7 Pesticides
8.7.1 Sources of Contamination
8.7.2 Legislation
8.7.3 Analysis
8.7.3.1 Sample Treatment
8.7.3.2 Determination
8.7.3.3 Occurrence
8.8 Conclusions
Acknowledgments
References
9 By‐Products from Oilseed Processing and Their Potential Applications
9.1 Introduction
9.2 Oilseed by‐Products: Origin, Characteristics, and Composition
9.2.1 By‐Products from Unprocessed Oilseeds
9.2.1.1 Shells, Hulls or Husk
9.2.1.2 Leaves, Petals, and Stalks
9.2.1.3 Other by‐Products from Some Oilseeds
9.2.2 By‐Products from Oilseed Processing
9.3 Nutritional Composition and Functional Properties of Oilseed by‐Products
9.3.1 Carbohydrates
9.3.2 Proteins
9.3.3 Fiber
9.3.4 Minerals
9.3.5 Vitamins
9.3.6 Phenolic Compounds
9.3.7 Lignans
9.3.8 Tocopherols
9.4 Antinutritional Compounds
9.4.1 Glucosinolates
9.4.2 Phytic Acid or Phytate
9.4.3 Oxalic Acid
9.4.4 Erucic and Brassidic Acids
9.4.5 Carbohydrates with Antinutritional Properties
9.4.6 Other Antinutritional Factors
9.5 Current Applications in the Valorization of Oilseed by‐Products
9.5.1 Vegetable Proteins Source
9.5.2 Natural Antioxidants and Preservatives
9.5.3 Organic Fertilizer
9.5.4 Livestock Diets
9.5.5 Renewable Energy
9.6 Future Trends
References
10 Proteins and Peptides Derived from Rapeseed: Techno‐Functional and Bioactive Properties
10.1 Introduction
10.2 Summary of Existing Rapeseed Meal Protein Extraction Processes
10.3 Hydrolysis of Rapeseed Proteins and Rapeseed Meal to Produce High Value Bioactive Compounds
10.4 Techno‐Functional Attributes of Rapeseed Proteins. 10.4.1 Emulsifying Properties
10.4.2 Digestibility of Rapeseed Proteins
10.4.3 Solubility
10.5 Bioactivities of Rapeseed Protein Hydrolysates and Identified Bioactive Peptides. 10.5.1 Heart Health Benefits – Inhibition of Enzymes Associated with Cardiovascular Disease
10.5.1.1 Angiotensin‐I‐Converting Enzyme (ACE‐I; EC 3.4.15.1)
10.5.1.2 Dipeptidyl Peptidase III and IV Inhibitory Peptides from Rapeseed Meal
10.5.2 Anti‐Proliferative Activity of Rapeseed Meal Hydrolysates/Fermentates
10.6 Safety of Rapeseed Proteins and Hydrolysates
10.7 Conclusion
References
11 Oils and Oilseeds in the Nutraceutical and Functional Food Industries
11.1 Introduction
11.2 Functional Food and Nutraceuticals. 11.2.1 Definition
11.2.2 Regulation
11.3 Vegetable and Seed Oils as Source of Bioactive Compounds
11.3.1 Saponifiable Fraction
11.3.2 Unsaponifiable Fraction
11.4 Bioactivity of Vegetable Oils and Oilseeds
11.4.1 Olive Oil
11.4.2 Sunflower Oil
11.4.3 Corn Oil
11.4.4 Palm Oil
11.4.5 Peanut Oil
11.4.6 Avocado Oil
11.4.7 Linseed Oil
11.4.8 Sesame Oil
11.4.9 Canola Oil/Rapeseed
11.5 New Trends and Applications
References
12 Sensorial Evaluation and Aroma of Vegetable Oils
12.1 Introduction
12.2 Olive Oil
12.3 Palm Oil
12.4 Soybean Oil
12.5 Sun Flower Seed Oil
12.6 Corn Oil
12.7 Peanut Oil
12.8 Coconut Oil
12.9 Linseed/Flaxseed Oil
12.10 Canola or Rapeseed
12.11 Hazelnut Oil
12.12 Avocado Oil
12.13 Almond Oil
12.14 Pistachio Oil
12.15 Sesame Oil
12.16 Walnut Oil
References
Index
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