Enhancing the solubility of daidzein in soybean oil via ultrasound-assisted magnetic stirring: Impacts on oil storage stability and thermal loss during French fries preparation.

Tan Wang, Siwei Chen, Wenxi Li, Maofeng Dong, Shiquan Shen, Mingfu Wang, Hui Wang, Yueliang Zhao

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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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8 authors.

Tan WangSchool of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China.

Siwei ChenCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Wenxi LiTea Research Institution, Yunnan Academy of Agricultural Sciences, Kunming 650200, Yunnan, China.

Maofeng DongInstitute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China.

Shiquan ShenTea Research Institution, Yunnan Academy of Agricultural Sciences, Kunming 650200, Yunnan, China.

Mingfu WangShenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.

Hui WangSchool of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China.

Yueliang ZhaoSchool of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China.

Funding

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6 · The paper itself

Abstract

Daidzein's extremely low solubility in edible oils limits its application. This study developed a green, solvent-free ultrasound-assisted magnetic stirring strategy to enhance daidzein dissolution in soybean oil. The optimized process increased the dissolved daidzein concentration to a thermodynamic saturation limit of 58.12 mg/kg. While the absolute concentration is modest, the resulting fortified oil exhibited markedly improved storage stability over six months, effectively retarding deterioration in color, acid value, and peroxide value, and better preserving unsaturated fatty acids. Additionally, a simulated French fry model revealed that daidzein retention decreased with increasing temperature and frying duration. This thermal loss was governed by three contributing mechanisms: volatilization, chemical transformation (yielding an unidentified daidzein-derived product), and migration into the food matrix. These findings provide a theoretical foundation for developing daidzein-fortified oils and optimizing thermal processing conditions to retain valuable bioactive components.

Indexed as

DaidzeinFrench frying modelStorage stabilityThermal lossUltrasound-assisted magnetic stirring

Identifiers

PMID42205558

DOI10.1016/j.fochx.2026.103987

PMCPMC13202252

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