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Abstract
Benzoic acid naturally exists in a variety of plants and fermented foods, and jujube contains natural benzoic acid. This study scrutinises the content of benzoic acid in diverse jujube cultivars, and its modulation by variables such as harvest timing, product types, and drying techniques. The methodology encompasses tracking the progressive augmentation of benzoic acid throughout the maturation process of jujube, with the apex content being 144.4 mg kg−1 in the Junzao cultivar. It further investigates the substantial fluctuations in benzoic acid content in jujube powder under disparate processing conditions, with the zenith content observed in drum-dried jujube powder at 127.6 mg kg−1, and an unexpectedly elevated level of 66.2 mg kg−1 in freeze-dried jujube powder. As long as it is not consumed excessively, it will not cause harm to the human body. The conclusion drawn from this research posits can be employed to resolve consumer grievances, or as a benchmark for testing services for product quality control.
Abstract
Oleogels have been extensively investigated in the food processing in recent years, and they have become one of the healthier alternative. The possibility of constructing oleogel material in a manner similar to hydrocolloid gel has now been gradually becoming a reality. In this regard, this review provides coverage of the latest developments and applications of oleogels in terms of preparation strategies, physicochemical properties, health aspects, and potential food applications. Both solid fat content and crystallisation behaviour are discussed for oleogels fabricated by gelators and under different conditions. Oleogels could replace hydrogenated vegetable oils in food product, reduce the fatty acid content, and be used to prepare food products such as meat, ice-cream, chocolate, bread, and biscuits with desirable properties. The aims were to assess the formation mechanism, construction methods of oleogels and the advance on the application of oleogel structures in the food field, as well as the further exploration of oleogels and in complex food systems in the future.
