Enhancing quality and stability of herbs, spices, and citrus flavored vegetable oil: Challenges and future developments
Herbs, spices, and citrus have all been widely investigated as natural antioxidants that may be blended into vegetable oils to prevent lipid oxidation. These flavored vegetable oils, made using diverse processes, show considerable increases in stability, sensory properties, and nutritional value. Th...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524001606 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850113680362962944 |
|---|---|
| author | Azzahra Mutiara Ayu Gemala Anjani Diana Nur Afifah Yonathan Asikin Fitriyono Ayustaningwarno |
| author_facet | Azzahra Mutiara Ayu Gemala Anjani Diana Nur Afifah Yonathan Asikin Fitriyono Ayustaningwarno |
| author_sort | Azzahra Mutiara Ayu |
| collection | DOAJ |
| description | Herbs, spices, and citrus have all been widely investigated as natural antioxidants that may be blended into vegetable oils to prevent lipid oxidation. These flavored vegetable oils, made using diverse processes, show considerable increases in stability, sensory properties, and nutritional value. This literature review summarizes the potential for future development of diverse flavored vegetable oils by gathering several research on their features, manufacturing techniques, and stability capabilities during frying and storage. Flavored vegetable oils enriched with herbs, spices, and citrus have been shown to contain a wide range of volatile compounds, to have better oxidative stability during thermal processing and storage, to improve sensory characteristics, which leads to increased consumer acceptance, and to increase and sustain antioxidant levels. Each technique of producing flavored vegetable oils serves a unique purpose and provides distinct benefits, making them suited for various types of natural antioxidants. Future development must solve a number of problems in order to fully realize the promise of flavored vegetable oils, notably in terms of safety and health benefit claims. |
| format | Article |
| id | doaj-art-e3c160cea00548888c5a0e8e1bc53ff7 |
| institution | OA Journals |
| issn | 2666-8335 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-e3c160cea00548888c5a0e8e1bc53ff72025-08-20T02:37:05ZengElsevierFuture Foods2666-83352024-12-011010045510.1016/j.fufo.2024.100455Enhancing quality and stability of herbs, spices, and citrus flavored vegetable oil: Challenges and future developmentsAzzahra Mutiara Ayu0Gemala Anjani1Diana Nur Afifah2Yonathan Asikin3Fitriyono Ayustaningwarno4Department of Nutrition Science, Universitas Diponegoro, Semarang, Central Java, 50275, IndonesiaDepartment of Nutrition Science, Universitas Diponegoro, Semarang, Central Java, 50275, Indonesia; Center of Nutrition Research (CENURE), Universitas Diponegoro, Semarang, Central Java, 50275, IndonesiaDepartment of Nutrition Science, Universitas Diponegoro, Semarang, Central Java, 50275, Indonesia; Center of Nutrition Research (CENURE), Universitas Diponegoro, Semarang, Central Java, 50275, IndonesiaDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, 903-0213, Japan; United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, 890-0065, JapanDepartment of Nutrition Science, Universitas Diponegoro, Semarang, Central Java, 50275, Indonesia; Center of Nutrition Research (CENURE), Universitas Diponegoro, Semarang, Central Java, 50275, Indonesia; Corresponding author.Herbs, spices, and citrus have all been widely investigated as natural antioxidants that may be blended into vegetable oils to prevent lipid oxidation. These flavored vegetable oils, made using diverse processes, show considerable increases in stability, sensory properties, and nutritional value. This literature review summarizes the potential for future development of diverse flavored vegetable oils by gathering several research on their features, manufacturing techniques, and stability capabilities during frying and storage. Flavored vegetable oils enriched with herbs, spices, and citrus have been shown to contain a wide range of volatile compounds, to have better oxidative stability during thermal processing and storage, to improve sensory characteristics, which leads to increased consumer acceptance, and to increase and sustain antioxidant levels. Each technique of producing flavored vegetable oils serves a unique purpose and provides distinct benefits, making them suited for various types of natural antioxidants. Future development must solve a number of problems in order to fully realize the promise of flavored vegetable oils, notably in terms of safety and health benefit claims.http://www.sciencedirect.com/science/article/pii/S2666833524001606Flavored vegetable oilAntioxidantVolatileQualityStability |
| spellingShingle | Azzahra Mutiara Ayu Gemala Anjani Diana Nur Afifah Yonathan Asikin Fitriyono Ayustaningwarno Enhancing quality and stability of herbs, spices, and citrus flavored vegetable oil: Challenges and future developments Future Foods Flavored vegetable oil Antioxidant Volatile Quality Stability |
| title | Enhancing quality and stability of herbs, spices, and citrus flavored vegetable oil: Challenges and future developments |
| title_full | Enhancing quality and stability of herbs, spices, and citrus flavored vegetable oil: Challenges and future developments |
| title_fullStr | Enhancing quality and stability of herbs, spices, and citrus flavored vegetable oil: Challenges and future developments |
| title_full_unstemmed | Enhancing quality and stability of herbs, spices, and citrus flavored vegetable oil: Challenges and future developments |
| title_short | Enhancing quality and stability of herbs, spices, and citrus flavored vegetable oil: Challenges and future developments |
| title_sort | enhancing quality and stability of herbs spices and citrus flavored vegetable oil challenges and future developments |
| topic | Flavored vegetable oil Antioxidant Volatile Quality Stability |
| url | http://www.sciencedirect.com/science/article/pii/S2666833524001606 |
| work_keys_str_mv | AT azzahramutiaraayu enhancingqualityandstabilityofherbsspicesandcitrusflavoredvegetableoilchallengesandfuturedevelopments AT gemalaanjani enhancingqualityandstabilityofherbsspicesandcitrusflavoredvegetableoilchallengesandfuturedevelopments AT diananurafifah enhancingqualityandstabilityofherbsspicesandcitrusflavoredvegetableoilchallengesandfuturedevelopments AT yonathanasikin enhancingqualityandstabilityofherbsspicesandcitrusflavoredvegetableoilchallengesandfuturedevelopments AT fitriyonoayustaningwarno enhancingqualityandstabilityofherbsspicesandcitrusflavoredvegetableoilchallengesandfuturedevelopments |