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 language | English |
|---|---|
| Article number | e2020244 |
| Journal | Brazilian Journal of Food Technology |
| Volume | 24 |
| DOIs | |
| Publication status | Published - 2021 |
Funding
This research paper was made possible through the enormous help and support from the academic staff of the School of Engineering of Nazarbayev University. The authors would like to show deep gratitude towards Dr. Zhumabay Bakenov, Nurzhan Umirov, and the Institute of Battery Research group for supporting our work throughout the research project process with their encouragement, advice, and help. Moreover, we would like to thank them for kindly providing us with their laboratory facilities for conducting all the experiments. This research project would not have been possible without their support.
Keywords
- Food container
- Microchannels
- Oil reduction
- Oil-absorbing technologies
- Polystyrene containers
- Surface treatment
ASJC Scopus subject areas
- Food Science
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