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Physical properties, chemical composition, and nutritional evaluation of common salad dressings

Salad dressings (SDs), a subcategory of flavored sauces with more than 20% fat content and less than 30% moisture content, is favored by consumers due to its delicacy. The physical properties, chemical composition and nutritional evaluation of common SDs on the Chinese market needs to be systematica...

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Autores principales: Yin, Mingyu, Chen, Min, Yanagisawa, Takuya, Matsuoka, Ryosuke, Xi, Yinci, Tao, Ningping, Wang, Xichang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9471001/
https://www.ncbi.nlm.nih.gov/pubmed/36118765
http://dx.doi.org/10.3389/fnut.2022.978648
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author Yin, Mingyu
Chen, Min
Yanagisawa, Takuya
Matsuoka, Ryosuke
Xi, Yinci
Tao, Ningping
Wang, Xichang
author_facet Yin, Mingyu
Chen, Min
Yanagisawa, Takuya
Matsuoka, Ryosuke
Xi, Yinci
Tao, Ningping
Wang, Xichang
author_sort Yin, Mingyu
collection PubMed
description Salad dressings (SDs), a subcategory of flavored sauces with more than 20% fat content and less than 30% moisture content, is favored by consumers due to its delicacy. The physical properties, chemical composition and nutritional evaluation of common SDs on the Chinese market needs to be systematically investigated. This study compared the quality (physical properties, proximate composition, amino acids, fatty acids, and minerals) of six commercially available sweet SDs (SD1, SD2, SD3, SD4, SD5, and SD6) from the Chinese market. The results indicated that the water activity of six SDs was less than 0.60 (0.35–0.41), the moisture content was less than 65% (24.0–60.0%), and the crude fat content was between 23.25 and 64.15%. The essential amino acid index (EAAI) of SD3, SD1, SD2, and SD4 was greater than the FAO/WHO standard (EAAI = 75). Numerous fatty acids were detected, mainly linoleic and oleic acids; n-3 polyunsaturated fatty acids were ranged from 1,090 mg/100 g to 2,520 mg/100 g. In addition, SDs were rich in minerals such as Mg, Ca, and Fe and the atherogenic index and thrombogenic index were 0.03–0.09 and 0.77–0.91, respectively. In summary, this work helps to provide key nutritional information on the composition of common SDs. The availability of this data may help purchasers with different nutritional needs to make informed choices about the use of SD and encourage more moderate consumption of pre-packaged sauces.
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spelling pubmed-94710012022-09-15 Physical properties, chemical composition, and nutritional evaluation of common salad dressings Yin, Mingyu Chen, Min Yanagisawa, Takuya Matsuoka, Ryosuke Xi, Yinci Tao, Ningping Wang, Xichang Front Nutr Nutrition Salad dressings (SDs), a subcategory of flavored sauces with more than 20% fat content and less than 30% moisture content, is favored by consumers due to its delicacy. The physical properties, chemical composition and nutritional evaluation of common SDs on the Chinese market needs to be systematically investigated. This study compared the quality (physical properties, proximate composition, amino acids, fatty acids, and minerals) of six commercially available sweet SDs (SD1, SD2, SD3, SD4, SD5, and SD6) from the Chinese market. The results indicated that the water activity of six SDs was less than 0.60 (0.35–0.41), the moisture content was less than 65% (24.0–60.0%), and the crude fat content was between 23.25 and 64.15%. The essential amino acid index (EAAI) of SD3, SD1, SD2, and SD4 was greater than the FAO/WHO standard (EAAI = 75). Numerous fatty acids were detected, mainly linoleic and oleic acids; n-3 polyunsaturated fatty acids were ranged from 1,090 mg/100 g to 2,520 mg/100 g. In addition, SDs were rich in minerals such as Mg, Ca, and Fe and the atherogenic index and thrombogenic index were 0.03–0.09 and 0.77–0.91, respectively. In summary, this work helps to provide key nutritional information on the composition of common SDs. The availability of this data may help purchasers with different nutritional needs to make informed choices about the use of SD and encourage more moderate consumption of pre-packaged sauces. Frontiers Media S.A. 2022-08-31 /pmc/articles/PMC9471001/ /pubmed/36118765 http://dx.doi.org/10.3389/fnut.2022.978648 Text en Copyright © 2022 Yin, Chen, Yanagisawa, Matsuoka, Xi, Tao and Wang. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Yin, Mingyu
Chen, Min
Yanagisawa, Takuya
Matsuoka, Ryosuke
Xi, Yinci
Tao, Ningping
Wang, Xichang
Physical properties, chemical composition, and nutritional evaluation of common salad dressings
title Physical properties, chemical composition, and nutritional evaluation of common salad dressings
title_full Physical properties, chemical composition, and nutritional evaluation of common salad dressings
title_fullStr Physical properties, chemical composition, and nutritional evaluation of common salad dressings
title_full_unstemmed Physical properties, chemical composition, and nutritional evaluation of common salad dressings
title_short Physical properties, chemical composition, and nutritional evaluation of common salad dressings
title_sort physical properties, chemical composition, and nutritional evaluation of common salad dressings
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9471001/
https://www.ncbi.nlm.nih.gov/pubmed/36118765
http://dx.doi.org/10.3389/fnut.2022.978648
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