Asian Food Science Journal

Impact of Edible Oil Processing on Human Health: A Review of Current Evidence and Future Research Gaps

Susmita Chandra — 2026-05-23

The rapid increase in edible oil consumption, largely driven by changing lifestyles and dietary patterns, has raised growing concerns regarding the potential health risks and safety implications associated with repeatedly heated frying oils. Two primary concerns arise from oil intake, either through high-fat diets or the consumption of fried foods. Evidence suggests that, in many cases, excessive intake of high-fat diets is directly associated with metabolic disorders such as fatty liver disease and insulin resistance. In addition, frequent consumption of deep-fried foods, particularly from street food vendors, exposes consumers to the potential hazards of oils that are subjected to repeated heating cycles. There is also considerable uncertainty among consumers regarding the appropriate choice of oil for deep frying. In domestic cooking practices, oils rich in unsaturated fatty acids, such as rice bran oil or soybean oil, are commonly used due to their perceived health benefits. However, when these oils are exposed to high temperatures and moisture during frying, they undergo significant chemical transformations, including the formation of free fatty acids. Furthermore, the oxidation-prone unsaturated double bonds present in these oils are readily degraded, leading to the generation of a range of secondary oxidised products, which may contribute to adverse health outcomes. A better nutritional approach in terms of quality is necessary specially for oil processing as it is the most vulnerable product in terms of undesired chemical changes. So, in future a proper monitoring system may be incorporated in the processing sectors along with new process design, and manufacturing of oil and oil-based food can be a boon to our society.

Attracting Biodegradable Feature to Polypropylene (PP) Products Used in Food Packaging

Alaaddin Gündeş — 2026-05-12

Starch-based bio nanocomposites reinforced with nanofillers exhibit enhanced biodegradability, thermal stability, mechanical strength, and suitability for sustainable food packaging applications.This study aimed to improve the biodegradability properties of polypropylene (PP) products used in food packaging. In this, a comparison was made with the products currently used and the characterization process of the newly produced product was performed and subjected to a UV aging test. It is an area where biodegradable materials can be an alternative for waste reduction in today's world and it is possible to work on it for many years. There for, the product obtained was characterized by FTIR, TGA/DTG/DTA and SEM. One year aging process was applied to the products obtained during UV aging. An alternative to the existing product was obtained by synthesizing and characterizing the new product. The degradation rate between 0 ^oC and 400 ^oC indicates the degradation percentage of starch or stearic acid. According to the findings obtained in this study, the highest 4% change in the total color change (ΔE*) was observed, in the oxo sample. The highest change was obtained in samples prepared with at ΔE* value of 6,951 in the sample numbered 1-120. The ΔE* value of 4-120 was 4.241. The biodegradable nature of commercially used PP materials ensures a shorter recycling time in nature, thus preventing the long-lasting degradation process in the natural cycle.

Effect of Commercial Yogurt Starter Cultures on Physical and Sensory Quality of Fermented Sausages

Agus Susilo — 2026-05-16

Fermented sausages are processed meat products that rely on the activity of lactic acid bacteria (LAB) to develop their characteristic flavor, texture, and extended shelf life. LAB contribute to acid production, protein modification, and water retention, which influence both physicochemical and sensory properties of the final product. This study aimed to investigate the effect of commercial yogurt starter cultures on the production of fermented sausages, focusing on physical characteristics and organoleptic properties. A Completely Randomized Design (CRD) was employed, consisting of four treatments with five replications each. Treatments applied were T0 (without yogurt starter), T1 (yogurt starter A containing L. plantarum, L. bulgaricus, L. fermentum, L. acidophilus, and S. thermophilus), T2 (yogurt starter B containing L. bulgaricus, L. acidophilus, L. plantarum, and L. casei), and T3 (yogurt starter C containing L. bulgaricus, L. acidophilus, and S. thermophilus). Results showed that differences in the number and types of lactic acid bacteria in the starters did not significantly affect (P = 0.05) Water Holding Capacity (WHC), cooking loss, and texture. However, treatment T1 produced the highest values for WHC (19.17), cooking loss (4.78%), and texture (5.22 N). The results of this study indicated that the variation in the number of lactic acid bacteria in starter B had a higher acceptance rate compared to the other treatments.

Chemical Composition, Functional Properties, FTIR, and TGA Analysis of White Fonio (Digitaria exilis Stapf., Poaceae) Flour

Akinsola Abiodun Folasade — 2026-05-18

Background: Fonio is an underutilized ancient West African cereal with promising nutritional, functional, structural, and thermal properties that support its potential application in value-added food products and large-scale industrial utilization.

Aims: This study aimed to evaluate the chemical composition, functional properties, pasting behaviour, and structural characteristics of white fonio (Digitaria exilis (Kippist) Stapf., Poaceae) flour to establish its suitability for food and industrial applications.

Study Design: Experimental laboratory-based study.

Place and Duration of Study: Department of Industrial Chemistry Laboratory, Ekiti State University, Ado-Ekiti, Nigeria. The study was conducted using standard analytical procedures.

Methodology: White fonio grains were processed into flour and analyzed using standard methods. Proximate composition and mineral profile were determined using AOAC procedures and spectrophotometric methods. Functional properties (water/oil absorption, foaming, gelation, dispersibility, pH, and swelling power), and pasting characteristics were evaluated using established techniques and a Rapid Visco Analyzer. Structural and thermal properties were assessed using Fourier Transform Infrared (FTIR) spectroscopy and Thermogravimetric Analysis (TGA).

Results: The flour exhibited high carbohydrate (75.89%), moderate protein (7.61%), and low fat (2.50%) contents, with moisture (10.08%) suitable for storage stability. It showed high water (238%) and oil (120%) absorption capacities, indicating good functionality in food systems. Pasting properties revealed a peak viscosity of 280 RVU, high final (485 RVU), and setback (315 RVU) viscosities, suggesting strong paste formation and high retrogradation potential. FTIR analysis confirmed characteristic starch and protein functional groups, while TGA indicated thermal stability with two major degradation phases.

Conclusion: White fonio flour demonstrates favorable nutritional composition, functional versatility, and thermal stability, making it a promising raw material for gluten-free products, value-added foods, and industrial applications.

Quality Evaluation of Doughnut from Wheat, Bambara Groundnut and High Quality Cassava Flour Blends

A. A. Balogun — 2026-05-18

This study was carried out to evaluate the quality characteristics of doughnuts produced from composite flours of wheat, bambara groundnut and high quality cassava flour (HQCF) blends. The functional properties of the flour; proximate, physical and sensory properties of the doughnut samples were determined. Five doughnut samples were prepared with sample A containing 100% wheat flour serving as the control. Sample B contained 85% wheat flour: 5% bambara groundnut flour: 10% high quality cassava flour; Sample C (80% wheat flour: 10% bambara groundnut flour: 10% HQCF); Sample D (75% wheat flour: 15% bambara groundnut flour: 10% HQCF) while Sample E contained 70% wheat flour: 20% bambara groundnut: 10% HQCF. Functional properties revealed that oil absorption capacity ranged from 0.91 to1.01%, water absorption capacity ranged from 0.81 to 1.01%, bulk density ranged from 0.67 to 0.73g/cm³while swelling capacity ranged significantly (p<0.05) from 3.02 to 4.81%. The proximate composition showed a progressive increase in crude protein (10.83-14.11%), crude fat (11.01-27.37%), ash (0.33-1.53%), moisture content (19.88-32.75%) and crude fibre (3.83-4.26%) while carbohydrate content decreased significantly (p<0.05) from 54.12 to 22.05% with higher levels of bambara groundnut flour inclusion. Physical parameters revealed slight but significant variations with weight ranging from 101.3-105.0g, diameter 10.95-11.95cm, thickness 2.10-2.70cm and spread ratio 4.00-5.40. Sensory evaluation revealed high acceptability across all attributes with mean scores between 8.13 and 8.73. Sample C received the highest ratings for all the attributes. The study revealed that the inclusion of Bambara ground nut and HQCF in doughnut could promote food security by reducing the nation’s dependence on imported wheat flour. This study also concluded that substituting wheat flour with bambara groundnut flour and HQCF as locally sourced, healthier alternatives to wheat only products improved the functional, nutritional and sensory qualities of doughnuts without adversely affecting physical attributes.

The Impact of Lemon (Citrus limon) Incorporation on Arenga Palm Liquid Sugar Quality

Siti Nurdjanah — 2026-05-23

The use of natural food additives such as lemon slices in the manufacture of palm liquid sugar can be done to improve sensory quality with a variant of sour taste and improve the physiological function of palm liquid sugar products. The purpose of this study was to determine the effect of adding different concentrations of lemon slices on the sensory properties of palm liquid sugar and to determine the concentration of lemon slices that produces palm liquid sugar with the best sensory properties. The research was conducted with a non-factorial Completely Randomized Block Design with 4 replications. The treatment consisted of 6 levels of lemon concentration, namely F0 (0% lemon), F1 (5% lemon), F2 (10% lemon), F3 (15% lemon), F4 (20% lemon), and F5 (25% lemon). The results showed that the addition of lemon pieces affected the sensory properties of Arenga palm liquid sugar. The best treatment for palm liquid sugar is the F2 (lemon 10%) with a brix value of 62.63º brix, pH 5.52, color score 2.8; sweetness score 3.6; sourness score 2.9; bitter aftertaste 2.6; aroma score 3; and appearance score 4.4 These findings exposed that incorporation of lemon potentially improved sensory and functional properties of Arenga palm liquid sugar.