- Microcapsule embedding
Microcapsule embedding refers to the immobilization of enzymes in microcapsules with semipermeable polymer membranes. There are mainly two preparation methods: interfacial polycondensation, liquid drying and separation. For example, interfacial polycondensation involves emulsifying and dispersing hydrophilic monomers containing enzymes in water, dissolving hydrophobic monomers in water-immiscible organic solvents, and promoting polycondensation reactions at the oil-water interface, thereby forming polymer films and exerting antioxidant effects. Oxygen can be isolated to reduce and inhibit oxidation reactions. The technology can be used for the storage of solids, liquids and gases.
- Grease modification
Fat modification can obtain different physical and chemical properties of fats and oils, thereby meeting the special requirements of food production. Oil modification includes oil hydrogenation and oil transesterification. The former refers to the saturation of unsaturated double bonds under a certain pressure, temperature, catalyst and mechanical stirring. During this process, the liquid oil is transformed into a solid oil, and its oxidation stability is improved at this time. The latter refers to the reaction of triglycerides with other esters to promote the production of new esters and improve the oxidative stability of oils. Compared with the former, the latter has the advantages of fewer isomers and no influence on essential fatty acids.
- Add Antioxidants
The addition of antioxidants is the most direct way to improve antioxidant capacity, but some synthetic oxidants have certain toxicity and carcinogenicity. Therefore, many scholars have focused their attention on the research and development of natural antioxidants.
Related Improvement Suggestions
- Adopt appropriate processing methods for different oils
Identify the antioxidant active components of different types of oils, adopt appropriate processing methods, try to retain their antioxidant components, and improve the oxidation stability of oils. When necessary, a variety of technologies can be used in combination to improve the overall quality of oil processing.
- Research and development of natural antioxidants
Non-toxic natural antioxidants have been promoted, such as tea polyphenols, phytic acid, licorice extract, etc. However, the effectiveness of different natural antioxidant substances on the antioxidant effect of different oils remains to be further studied.