Enhanced migration and sequestration of food oily additives into polystyrene oleophilic-hydrophobic-walled containers

Temirlan Zhekenov, Dinara Dikhanbayeva, Saltanat Ospanova, Luis Rojas-Solórzano

Research output: Contribution to journalArticlepeer-review

Abstract

Currently, the high natural oil content in the regular daily diet of a significant segment of the global population has raised deep concern for health authorities worldwide. One example can be soups, which are liquid foods that usually contain high salt levels besides the fat released by the ingredients during the cooking process and the oil that is directly added. This investigation focused on assessing a novel technique to regulate the oil content in soups after being served for consumption. The research aimed to examine the potential reduction of fat in soups by using a non-invasive capillary mechanism created by microchanneling used on the surface of a polystyrene oleophilic/hydrophobic wall in contact with the food to enhance the migration and further sequestration of a fraction of the freely floating oil in these meals.

Original languageEnglish
Article numbere2020244
JournalBrazilian Journal of Food Technology
Volume24
DOIs
Publication statusPublished - 2021

Keywords

  • Food container
  • Microchannels
  • Oil reduction
  • Oil-absorbing technologies
  • Polystyrene containers
  • Surface treatment

ASJC Scopus subject areas

  • Food Science

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