Effect of four-stage refinement with fortified measures to inhibit oil oxidation and purification on the quality of anchovy oil
Traditional refining processes of crude anchovy oil uses high temperatures. In order to inhibit oil oxidation, intensified measures should be taken. The impact of traditional four-stage refinement on anchovy oil quality have not yet been systematically revealed. This study proposed improved four-sta...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001038 |
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| author | Li Li Xu Ya Nan Xu Wei Jia Liu Chang Hu Xue Tong Cheng Xu Yun Qi Wen |
| author_facet | Li Li Xu Ya Nan Xu Wei Jia Liu Chang Hu Xue Tong Cheng Xu Yun Qi Wen |
| author_sort | Li Li Xu |
| collection | DOAJ |
| description | Traditional refining processes of crude anchovy oil uses high temperatures. In order to inhibit oil oxidation, intensified measures should be taken. The impact of traditional four-stage refinement on anchovy oil quality have not yet been systematically revealed. This study proposed improved four-stage refining process to refine anchovy oil, and the improved methods could efficiently reduce the risk of oil oxidation. Deacidification could remove some kinds of heavy metal ions but not transition metal ions. Decolorization could remove large amounts of volatile compounds, but it could not effectively improve the sensory quality of oil while deodorization did. The refined efficiency of prior stage greatly influenced that of the latter process. After refinement, purification applying multiple adsorbents could further improve oil quality, but greatly decreased oil oxidation stability. This study provided a reference to the refinement of fish oil and develop progressive refining process inspired by the purification. |
| format | Article |
| id | doaj-art-5ed74d4c765c40e3b35dfb80d4037e96 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-5ed74d4c765c40e3b35dfb80d4037e962025-08-20T02:59:18ZengElsevierFood Chemistry: X2590-15752025-02-012610225610.1016/j.fochx.2025.102256Effect of four-stage refinement with fortified measures to inhibit oil oxidation and purification on the quality of anchovy oilLi Li Xu0Ya Nan Xu1Wei Jia Liu2Chang Hu Xue3Tong Cheng Xu4Yun Qi Wen5Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan, 250100, PR ChinaCollege of Food Science and Technology, Ocean University of China, 1299 Sansha Road, Qingdao, Shandong Province, 266003, PR ChinaQingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, PR China.College of Food Science and Technology, Ocean University of China, 1299 Sansha Road, Qingdao, Shandong Province, 266003, PR China; Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, PR China.Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan, 250100, PR China; Corresponding author at: Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan, 250100, PR ChinaCollege of Food Science and Technology, Ocean University of China, 1299 Sansha Road, Qingdao, Shandong Province, 266003, PR China; Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, PR China.; Corresponding author at: Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan, 250100, PR ChinaTraditional refining processes of crude anchovy oil uses high temperatures. In order to inhibit oil oxidation, intensified measures should be taken. The impact of traditional four-stage refinement on anchovy oil quality have not yet been systematically revealed. This study proposed improved four-stage refining process to refine anchovy oil, and the improved methods could efficiently reduce the risk of oil oxidation. Deacidification could remove some kinds of heavy metal ions but not transition metal ions. Decolorization could remove large amounts of volatile compounds, but it could not effectively improve the sensory quality of oil while deodorization did. The refined efficiency of prior stage greatly influenced that of the latter process. After refinement, purification applying multiple adsorbents could further improve oil quality, but greatly decreased oil oxidation stability. This study provided a reference to the refinement of fish oil and develop progressive refining process inspired by the purification.http://www.sciencedirect.com/science/article/pii/S2590157525001038Anchovy oilRefinementInhibit oxidationQuality of fish oilOxidative stability |
| spellingShingle | Li Li Xu Ya Nan Xu Wei Jia Liu Chang Hu Xue Tong Cheng Xu Yun Qi Wen Effect of four-stage refinement with fortified measures to inhibit oil oxidation and purification on the quality of anchovy oil Food Chemistry: X Anchovy oil Refinement Inhibit oxidation Quality of fish oil Oxidative stability |
| title | Effect of four-stage refinement with fortified measures to inhibit oil oxidation and purification on the quality of anchovy oil |
| title_full | Effect of four-stage refinement with fortified measures to inhibit oil oxidation and purification on the quality of anchovy oil |
| title_fullStr | Effect of four-stage refinement with fortified measures to inhibit oil oxidation and purification on the quality of anchovy oil |
| title_full_unstemmed | Effect of four-stage refinement with fortified measures to inhibit oil oxidation and purification on the quality of anchovy oil |
| title_short | Effect of four-stage refinement with fortified measures to inhibit oil oxidation and purification on the quality of anchovy oil |
| title_sort | effect of four stage refinement with fortified measures to inhibit oil oxidation and purification on the quality of anchovy oil |
| topic | Anchovy oil Refinement Inhibit oxidation Quality of fish oil Oxidative stability |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525001038 |
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