ArticleFood chemistry: X2026
Mitigating degradation of frying oil and oil absorption of French fries caused by α-tocopherol and γ-oryzanol incorporation into rice bran oil.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
α-Tocopherol and γ-oryzanol affect physicochemical properties of oils, while their role in frying oil uptake remains unclear. Thus, the influence of various concentrations of 0-1000 mg α-tocopherol/kg oil and 0-15,000 mg γ-oryzanol/kg oil on the oil absorption of French fries and possible mechanisms were investigated. The results demonstrated that α-tocopherol and γ-oryzanol reduced surface oil by 29.83% and surface-penetrated oil by 28.19% in the fries, compared with control sample. Furthermore, α-tocopherol and γ-oryzanol inhibited the formation of total polar materials and diglycerides, delayed the increase in oil viscosity, and influenced the porosity of French fries. Additionally, α-tocopherol and γ-oryzanol decreased the rate constants for water loss and oil absorption at the French fry-oil interface. The most significant reduction in total oil content was observed with 1000 mg α-tocopherol/kg oil and 10,000 mg γ-oryzanol/kg oil. This study provides new insights for developing low-oil fried foods.
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