Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil

Shuo Zou; Yiren Zhang; Qiaojun Wang; Lixue Yang; Emad Karrar; Qingzhe Jin; Hui Zhang; Gangcheng Wu; Xingguo Wang

doi:10.1016/j.foodchem.2021.131167

Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil

Food Chem. 2022 Mar 1:371:131167. doi: 10.1016/j.foodchem.2021.131167. Epub 2021 Sep 20.

Authors

Shuo Zou¹, Yiren Zhang², Qiaojun Wang³, Lixue Yang³, Emad Karrar¹, Qingzhe Jin¹, Hui Zhang¹, Gangcheng Wu⁴, Xingguo Wang¹

Affiliations

¹ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
² Department of Chemistry, School of Physical Science, University of Liverpool, UK.
³ Guanghanshi Maidele Food CO., LTD, Deyang, China.
⁴ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China. Electronic address: gangcheng.wu@jiangnan.edu.cn.

PMID: 34649199
DOI: 10.1016/j.foodchem.2021.131167

Abstract

Beef tallow (BT) is the common hotpot oil used in Sichuan hotpot, increasing its characteristic flavors and making it taste better. However, the cholesterol content in BT is high, which may induce cardiovascular diseases. In this study, the effect of palm stearin (PS) on Sichuan hotpot oil was evaluated. The PS: BT blends showed similar physicochemical properties to BT from the results of sensory evaluation, pulsed NMR, DSC, and polar light micrograph (PLM). Furthermore, since spiciness is the essential characteristic of Sichuan hotpot, the digestive properties of capsaicinoids in hotpot oil were used as an evaluation index. The results showed that the digestive properties of capsaicinoids in hotpot oil containing PS were consistent with those without PS. In conclusion, PS can be partially used to replace BT, which can broaden the types of oil used for hotpot and help develop a new hotpot oil.

Keywords: Beef tallow; Capsaicinoid; Digestion; Palm stearin; Sichuan hotpot; Spiciness.

MeSH terms

Animals
Cattle
Digestion
Fatty Acids, Monounsaturated*
Palm Oil
Plant Oils*

Substances

Fatty Acids, Monounsaturated
Plant Oils
Palm Oil