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Microbial and insect oils: A sustainable approach to functional lipid J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-05-08 Ityotagher P. Aondoakaa, Casimir C. Akoh
The increasing global population, coupled with the effects of climate change on agricultural activities has spurred a demand for sustainable food production to meet human needs. In response to this, there has been a growing interest in sustainable food production initiatives. One of such initiatives is harnessing microbial and insect lipids as valuable ingredients to address increase in demand for
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Impact of non‐thermal processing on the nutritional quality and bioactive properties of Industrial hempseed flours and protein isolate J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-04-30 Anh T. L. Nguyen, Alberta N. A. Aryee
There is an unmet demand for plant‐based ingredients with desirable nutritional, techno‐functional properties, and health benefits. In this study, the composition, nutritional quality, and bioactives in industrial hempseed flours and protein isolate generated by milling, germination, isoelectric precipitation (IEP), and enzyme‐assisted extraction (EAE) were evaluated. Moisture, ash, fat, protein, phytic
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Utilization of hazelnut oil oleogels for the preparation of milk couverture type compound chocolates: Composition, properties, and sensory evaluations J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-04-30 Emin Yılmaz, Ceren Öz
The aim of this study was to use oleogels in compound chocolates. A control sample with cocoa butter (CNT) and two compound chocolates with hazelnut oil‐sunflower wax oleogel (SWO‐CC), and polyglycerol stearate oleogel (PGSO‐CC) were prepared with the same recipe. The main properties and compositions of the samples were quite similar. While CNT sample included only 37.97% of total unsaturated fatty
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Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-04-29 Jixian Mao, Lujie Cui, Zong Meng
In this paper, a colloidal dispersion at different pH containing soybean protein isolate (SPI) microgel particles and xanthan gum (XG) was used as the aqueous phase to prepare O/W emulsion gels with soybean oil. Properties of SPI microgel particles were analyzed by particle size, Zeta‐potential, secondary structure, optical contact angle, dynamic interface tension, and SEM testing, respectively. Results
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Efficient enzymatic synthesis of vitamin E succinate using an organic solvent‐stable immobilized lipase J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-04-24 Wenlin Li, Sen Lin, Dongming Lan, Yonghua Wang
Vitamin E succinate has gained substantial attention as a potential therapeutic agent for cancer treatment due to its biomedical activities. One of the prominent methods of synthesizing vitamin E succinate is through enzymatic processes, which, although advantageous, presents inherent challenges related to optimization, scalability, and particularly, the poor stability of lipases in organic solvents
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Comparison of threshold algorithms for automatic processing of fat crystal microscopic images based on ImageJ J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-04-24 Miao Xiong, Ang Qi, Lu Zhang
Microscopic image analysis is a crucial tool in fat crystallization research, enabling the analysis of crystal size, network structure, fractal dimension and other parameters through binarization. It is essential to seek an appropriate thresholding algorithm to binarize fat crystal images, which plays a vital role in image segmentation. In this article, the effectiveness of 17 thresholding algorithms
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Harnessing the potential of oilcane waste mud for recovering biobased waxes J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-04-18 Shivali Banerjee, Kristen K. Eilts, Vijay Singh
Oilcane is an engineered sugarcane with the ability to hyper‐accumulate vegetative lipids. It is processed to obtain juice and bagasse as a potential substrate for the production of biofuels and biochemicals. The juice comprises solid particles that are separated as waste mud before the fermentation of the juice. In this study, the oilcane waste mud (OWM) generated from 1000 liters of oilcane juice
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Properties of soybean oil oleogels produced from sophorolipid‐derived hydroxy fatty acids, methyl esters and hydrogenated Lesquerella seed oil J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-04-15 Jill K. Winkler‐Moser, Richard D. Ashby, Hailemichael O. Yosief, Joseph Msanne, Steven C. Peterson, Grigor B. Bantchev, Steven C. Cermak, Frederick C. Felker
Sophorolipids (SL) are glycolipids composed of a sophorose head‐group linked to a hydroxy‐fatty acid tail which makes them a potential source of structurally unique biobased hydroxy fatty acids. Furthermore, Lesquerella is a native southwestern plant that has been commercially cultivated as a replacement for castor seed oil due to high seed oil concentrations of 14‐hydroxy‐eicosenoic acid (14‐OH‐C20:1c11)
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Comparison of the quality of soybean meal and oil by soybean production origin J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-04-12 Huazhen Liu, Mohammad Fazel Soltani Gishini, Micah Pope, Todd Doehring, Pradeep Kachroo, David Hildebrand
Previous reports indicate variable soybean quality parameters exported from different geographic regions. This review compares soybean and soybean co‐products grown under diverse environmental conditions. While numerous studies have been conducted on whole soybean and soybean meal (SBM) composition by origin, similar analysis of soybean oil is lacking. This review has two objectives: 1) summarize soybean
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Determination of hydroxyl value of vegetable oils-based polyols through ring-preopening, solvent-extraction, and acetylation method J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-04-07 Jun Li, Wenlong Li, Zihan Ye, Yuewen Sun, Weijian Gong, Yiming Wang, Yanlan Bi
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Impact of olive leaves powder addition on extra virgin olive oil: Sensory, quality, nutritional and volatile compounds implications J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-04-08 Andressa Anelo Álvares, Lucas Tolio Silva, Luana Souza Cavalcante, Dafne Marcelle Alves Pires, Isabel Cristina Kasper Machado, Ana Lúcia Aboy, Wendell Mello, Camila Scheid, Josias Merib, Juliano Garavaglia
Olive leaves currently represent a waste from olive oil industry that can be reused as source of polyphenols and other compounds. The objective of this study was to test whether incorporation of olive leaf powder directly in olive oils can enhance and modify its chemical‐sensory quality. Thus, leaves from cultivar “Koroneiki” were washed, sanitized, dried (37–40°C for 48 h) and milled until obtaining
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Preparation and evaluation of sunflower oil by enzymatic aqueous extraction J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-04-04 He Huang, Baohui Pan, Xiaoming Jiang, Shu Wang, Jingting Guo, Pan Gao, Wu Zhong, Chuanrong Hu, Dongping He, Jiaojiao Yin
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Metal‐chelating antioxidant peptides: Biosensor screening methods as alternatives to the ferrozine assay J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-03-30 Mads Bjørlie, Rachel Irankunda, Betül Yesiltas, Ann‐Dorit Moltke Sørensen, Jean‐Michel Girardet, Sandrine Boschi‐Müller, Charlotte Jacobsen, Laetitia Canabady‐Rochelle
Preventing metal‐catalyzed lipid oxidation in food products, which decreases nutritional value and sensory quality, is crucial in the food industry. This is typically achieved through the use of metal‐chelating molecules. While the ferrozine assay is widely used to screen protein hydrolysates for metal chelating activity, it has proven difficult to use with pure peptides. This study evaluates the potential
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Adsorption of 3‐monochloropropane‐1,2‐diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite‐based adsorbents J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-03-30 Elvi Restiawaty, Faza Muhammad Rida, Aulia Maulana, Neng Tresna Umi Culsum, Wibawa Hendra Saputera, Pramujo Widiatmoko, Jenny Elisabeth, Yogi Wibisono Budhi
Palm oil processing can result in different food products like cooking oil and margarine. Nevertheless, these food products might contain harmful contaminants, namely 3‐monochloropropane‐1,2‐diol ester (3‐MCPDE) and glycidyl ester (GE), which can negatively affect animal organs and potentially cause human cancer. Therefore, the objective of this study was to lower the concentration of 3‐MCPDE and GE
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Effect of irradiation on total biophenol and antioxidant activity during storage of natural black table olives obtained using starter culture J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-03-26 Şahnur Irmak, Ferişte Öztürk Güngör, Erkan Susamci, Didar Sevim, Oya Köseoğlu
In this study, it was aimed to determine the effects of different production and preservation methods on the shelf life and quality of the Gemlik variety of natural black table olives produced with low salt (2%). For this purpose, olives were processed by the traditional Turkish style dry salted black olive by using a starter culture. The MAP (Modified atmosphere packaging, 60% N2 and 40% CO2), vacuum
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Development of symmetric monounsaturated triacylglycerols by Rhodosporidium toruloides cell factory for cocoa butter equivalent J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-03-19 Hang Yang, Shuling Lu, Chaofan Sun, Xiaoxue Liu, Linshang Zhang, Lingzhi Cheong, Yanlan Bi
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Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-03-19 Graham Eyres, Thejani Gunaratne, Maeva Cochet‐Broch, Michael Mazzonetto, Tanoj Singh, Amy Logan
Descriptive sensory analysis discriminated between the appearance, aroma, flavor, taste and texture of Cheddar cheese samples prepared from milk varying in fat globule size; small milk fat globule milk (SMM, d4,3 = 2.76 ± 0.07 μm), large milk fat globule milk (LMM, d4,3 = 5.07 ± 0.06 μm) and Control (d4,3 = 3.91 ± 0.09 μm), over a six‐month maturation period. Significant differences were measured between
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Chemical compositions and crystallization characteristics of SOS‐rich fats J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-03-16 Xueying Hou, Ziwei Gao, Abdelaziz Elbarbary, Jun Jin
SOS‐rich fats have been developed to improve heat stable properties and fat bloom‐resistant abilities of chocolates, which is highly connected with their crystallization behaviors. Shea butter stearin (SBS) and mango kernel fat (MKF) are the typical SOS‐rich fats. Both contained high levels of stearic acid (45.06%–59.67%) and oleic acid (31.85%–39.97%), while 77.00%–86.88% of the oleic acid were distributed
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Improving the stability of an unstable lipase by applying different immobilization strategies for the selective hydrolysis of fish oil J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-03-13 Faezeh Ahrari, Mitra Pourmohammadi Lish, Maryam Yousefi, Mehdi Mohammadi
Rhizopus oryzae lipase (ROL) is known to present high selectivity in chemical reactions. However, the poor stability of ROL effectively limits its industrial applications. In this study, several immobilization protocols, such as hydrophobic adsorption, covalent immobilization, multi‐point covalent attachment, ionic adsorption/cross‐linking, and ionic interaction, were applied to improve the stability
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Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-03-05 Omer Said Toker, Seyma Ozonuk, Recep Gunes, Necattin Cihat Icyer, Haniyeh Pirouizan Rasouli, Nevzat Konar, Ibrahim Palabiyik, Cengiz Altop
Many parameters are effective in obtaining optimum rheological and sensory properties in chocolate. Lecithin, ammonium phosphatides (AMP), and less commonly glycerol monopalmitate (GMP) are typically used as emulsifiers to achieve the desired viscosity in chocolate. In addition to these emulsifiers, polyglycerol polyricinoleate (PGPR) is used as a complement to regulate the yield value in chocolate
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Lipid composition micronutrient and cellular antioxidant properties of borage seed oil from eight provinces in China J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-03-05 Ru Cui, Yue You, Chuang Chen, Wenjing Zhang, Yiren Zhang, Yun Li, Le Zhang, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang
Borage seed oil (BSO; Borago officinalis L.) has great medicinal and nutritional potential owing to its bioactive components. In this study, we compared the lipid composition, micronutrient content, free radical scavenging capacities, and cellular antioxidant and antiproliferative activities of BSO from eight provinces in China. The Gansu sample had the highest levels of γ‐linolenic acid, accounting
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Unveiling the physical properties predictive of oil binding capacity in an interesterified palm‐based fat J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-03-05 Melissa Abigail Marsh, Brennan Bean, Farnaz Maleky, Silvana Martini
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Mutations in KASIIB result in increased levels of palmitic acid in soybean seeds J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-03-05 Rachel Devereaux, Militza Carrero‐Colón, Karen Hudson
The plasticity of the lipid profile of soybean oil has made the soybean a crop with value in feed, food and industrial uses. Soybean oil typically consists of approximately 10% of the fully saturated palmitic acid, which has value for industrial purposes, however it is generally undesirable in food applications. Two soybean KASII (ketoacyl‐ACP synthase II) genes have been previously implicated in the
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Optimization and validation of an HPLC‐HRMS method through semipreparative HPLC system for determining phytosterol oxidation products during refining processing and storage of vegetable oils J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-02-27 Raffaele Calaminici, Nicolò Ivan Salgarella, Vladimiro Cardenia, Emanuele Forte
A semi‐preparative liquid chromatographic system (LC‐Prep) has been used to isolate and collect the main oxidation products generated from β‐sitosterol, campesterol, and stigmasterol, which represent the main sterols detected in vegetable oils. In less than 50 min, 15 different phytosterol oxidation products (POPs) were separated with a satisfactory resolution (R >1) and collected. From each pure phytosterol
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Formation of hollow solid lipid microparticles from natural waxes using supercritical carbon dioxide J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-02-26 Purlen Sezer Okur, Deniz Ciftci, Ozan N. Ciftci
In this study, the potential of natural waxes, namely, candelilla wax (CLW) and carnauba wax (CW), was explored to form extra‐hard shell hollow solid lipid particles using a particle formation process based on supercritical fluid technology. Melting behavior and volumetric expansion of CLW and CW in pressurized CO2 were investigated as a function of pressure. The melting point of waxes decreased linearly
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Developing thermally stable beverage emulsions using mildly fractionated pea proteins J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-02-21 Neksha Diwakar Devaki, Supratim Ghosh
Oil‐in‐water emulsions are widely used as the base flavoring or clouding agents in various beverages. Pulse proteins can play a major role as a natural emulsifier in beverages. However, the presence of insoluble components greatly minimizes their potential application in beverage emulsions. In this work, pea protein concentrate was mildly fractionated by aqueous centrifugation to recover a soluble
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Effect of microwave and oven roasting on chemical composition, bioactive properties, phenolic compounds and fatty acid compositions of sunflower seed and oils J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-02-14 Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu, Havvanur Yılmaz, Belal M. Mohammed, Zainab Albakry
In this study, the effects of microwave (540, 720 and 900 W) and oven (120, 150 and 230°C) roasting techniques on the total phenolics, flavonoids, antioxidant capacity, polyphenolic and fatty acid results of sunflower seed and oils were investigated. Total phenol (except oven 150°C), flavonoid (except oven 120°C) contents and antioxidant activity values of sunflower seeds and oils subjected to oven
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Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-02-12 Muxin Zhao, Jiajia Rao, Bingcan Chen
In this study, we explored the potential of oleogels to serve as a substitute for traditional shortening throughout the entire cookie production process. Specifically, oleogel was prepared using expeller-pressed high oleic soybean oil (EPHOSO) with 10 wt% of either rice bran wax (RBX) or monoacylglycerol (MAG) to replace shortening in cookie making. Rapid Visco Analyzer and Farinograph were used to
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Preparation and characterization of sodium caseinate/xanthan gum complexes in acidic conditions and their use for the stabilization of oil-in-water emulsions J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-02-11 Houria Bouziane, Soumia Seddari, Fatiha Boudjema, Nadji Moulai-Mostefa
In this work, complexes formed by sodium caseinate (NaCn) and xanthan gum (XG) were tested as novel natural stabilizers. They were prepared at pH 4, using a constant concentration of XG (0.4%) and different NaCn concentrations. Then, they were characterized in terms of turbidity, surface tension (ST), and rheology. The acquired results indicated that the ST of NaCn solution and NaCn/XG dispersion decreases
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Nutrient and bioactive compounds from Neltuma spp. seeds J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-02-07 M. Cecilia Cittadini, Romina Bodoira, Damián Barrionuevo, Diana Labuckas, Marcela Martínez, Damián Maestri
In the search for compounds with nutritional and functional value, seeds from several Neltuma species were examined for lipid, protein and phenolic components. Lipid contents ranged between 9.3 and 12.5 g/100 g (seed dry weight), and showed both oleic and linoleic acids predominating largely. Lipids were also a good source of tocopherols (170–603 mg total tocopherols/kg). Proteins accounted for 14
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Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-02-02 Joseph Cooney, Silvana Martini, Fernanda Peyronel, David Pink
The molecular structure of a crystalline monolayer of hydrocarbon chains was modeled and studied via computer simulation using the Metropolis Monte Carlo algorithm at a temperature T = 300 K. The only interactions in this system occur through Lennard-Jones dispersion forces and short-range atom-atom repulsion. The intent was to establish whether the chains were either rigidly extended or twisted via
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Review of computer-aided methods in fat crystallization studies J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-01-30 Ang Qi, Lu Zhang
With recent improvements in computer performance, computer-aided studies have become increasingly important. Computer-aided methods have been applied in fat crystallization studies for modeling, simulation, optimization, data analysis and visualization. In this paper, various methods, such as molecular dynamic simulation, Monte Carlo, cellular automata modeling, finite element analysis, machine learning
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Interfacial and emulsion properties of albumin-rich fractions from sunflower seeds J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-01-30 Sabrina Diekmann, Stephan Drusch, Monika Brückner-Gühmann
The interfacial and emulsion properties of mixed albumin-rich fractions extracted from sunflower seeds at pH 3 and pH 5 were analyzed. SDS-PAGE under reducing and non-reducing conditions was used to visualize differences between the protein fractions. The interfacial activity of the albumin-rich fractions was analyzed via drop contour measurement. The viscoelasticity of the protein film the interactions
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Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-01-25 Hong-Sik Hwang, Sean X. Liu, Jill K. Winkler-Moser, Mukti Singh, David L. Van Tassel
Silphium integrifolium Michx. (silflower), a perennial plant, is of great interest as a potential new oilseed crop due to its long, strong, deep, extensive root systems, which can prevent erosion, capture dissolved nitrogen, and out-compete weeds eliminating the need for frequent irrigation and herbicide uses. In this study, oil was extracted from unhulled silflower seeds, and its composition and oxidative
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Concentration of docosahexsaenoic acid from tuna oil by a combination of solvent crystallization and lipase-catalyzed ethanolysis J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-01-25 Mi Soon Park, Chido Wee, Junsoo Lee, Byung Hee Kim, Hak-Ryul Kim, In-Hwan Kim
The docosahexaenoic acid (DHA) was concentrated from tuna oil fatty acid using solvent crystallization combined with lipase-catalyzed ethanolysis. In the first step, solvent crystallization was carried out to concentrate DHA from tuna oil fatty acid using acetonitrile as a solvent. The optimal conditions of solvent crystallization were the crystallization temperature of −40°C and the fatty acid to
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Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-01-23 Katharina Münch, Karin Schroën, Claire Berton-Carabin
Plant protein ingredients (isolates, concentrates) are increasingly used for food formulation due to their low environmental impact compared to animal-based proteins. A specific application is food emulsions, of which the physical and oxidative stability need to be supported. The emulsifying properties of diverse plant proteins have already been largely covered in literature, whereas only in a few
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Optimization of emulsion properties of chickpea protein and its application in food J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-01-23 Wen Xu, David Julian McClements, Zhenlin Xu, Man Meng, Yidong Zou, Guanxiong Chen, Zhengyu Jin, Long Chen
As a leguminous plant, chickpea has been widely concerned by researchers because of its high yield, low production cost, and high protein content. Compared with soy protein, chickpea protein has lower allergenicity, better solubility, and foaming properties. Therefore, chickpea protein is considered a good alternative to animal protein. Currently, chickpea protein is used in products made from flour
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Effective production of β-sitosteryl oleate using a highly thermal-tolerant immobilized lipase in a solvent-free system J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-01-17 Kexin Chen, Xuan Liu, Bo Ouyang, Dongming Lan, Yonghua Wang
β-Sitosteryl oleate, renowned for its diverse beneficial bioactivities, holds significant promise as a potential ingredient in functional foods. This study reports the superior performance of β-sitosteryl oleate facilitated by lipase UM1 (lipase from marine Streptomyces sp. W007, immobilized on XAD1180 resin) as a biocatalyst in a solvent-free system, in comparison to commercial enzymes Novozym 435
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Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2024-01-04 Gizem Çağla Dülger, Ümit Geçgel
In this study, seed and oil yields, protein, and moisture ratios of seeds of four different types of pumpkin seed varieties, namely Palancı population, VD1sn8, and VD1sn6 hybrid varieties and commercial variety grown in Edirne conditions in 2014 and 2015. Also, this study aimed to determine the change of fatty acid, tocopherol, and sterol composition of mentioned pumpkin seed varieties in three different
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On treatment options to improve the functionality of pea protein J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-12-28 Hannah Chacko Mathew, Woojeong Kim, Yong Wang, Celeste Clayton, Cordelia Selomulya
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Medium- and long-chain triacylglycerol in human breast milk and association with maternal dietary patterns J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-12-27 Jingru Gong, Lei Wang, Xingguo Wang, Wei Wei
This study aims to investigate the influences of maternal dietary patterns on the triacylglycerol (TAG) composition, particular medium- and long-chain triacylglycerol (MLCT) in human breast milk. A total of 180 Chinese human breast milk samples were collected and divided into three dietary patterns groups accounting to semi-quantitative food intake frequency questionnaire and a 24-h dietary recall
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Characterization of food emulsions and dispersions based on nonlinear friction dynamics J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-12-27 Ryota Sekine, Minami Kikuchi, Yoshimune Nonomura
Many foods are emulsions or dispersions containing lipids. The friction properties of foods are evaluated because they affect food texture and processability. Here, we evaluated the friction characteristics of 55 liquid or semisolid foods using a sinusoidal motion friction evaluation system to classify them based on friction dynamics. The contact surface was made to resemble a biological surface using
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Formulation of jaggery based sesame (Sesamum indicum L.) seed spread using response surface methodology: A novel alternative for consumers J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-12-27 Devanand Gojiya, Vanraj Gohil, Mukesh Dabhi, Navnitkumar Dhamsaniya
The aim of this study was to develop a jaggery based sesame seed spread. A central composite rotatable design (CCRD) was employed with various parameters: roasting temperatures (Y1: 110–170°C), roasting time period (Y2:10–30 min), Hydrogenated vegetable oil (Y3: 3%–7%), and jaggery level (Y4: 4%–20%) to optimize its process. The evaluation of the sesame spread involved analyzing its texture attributes
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Citral encapsulation for an antimicrobial natural powdered-additive: Performance of wall material and drying process J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-12-26 Jessica Katherine Alarcón-Moyano, María Lidia Herrera, Silvia Beatriz Matiacevich
Citral encapsulation was analyzed by spray and freeze-drying to obtain an antimicrobial additive in powder. Different formulations containing alginate and modified starch (Capsul®) as encapsulating agents (1% and 3% w/w, respectively) and maltodextrin as a wall material at different concentrations (varied from 1:1–1:4 Citral:Maltodextrin) were prepared. The powders were evaluated for physical and antimicrobial
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Comparative aspects on the epoxidation of soybean oil and high oleic soybean oil J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-12-21 Jacyr Vianna de Quadros, Luiz Felipe Silva Ferreira, Gustavo Vieira Olivieri, Dylan Karis, Reinaldo Giudici
Soybean oil (SO) epoxidation is an extensively studied method to generate a sustainable plasticizer for polyvinyl chloride (PVC). Standard soybean oil is composed of triglycerides whose fatty acids are primarily unsaturated linoleic, oleic, and linolenic acids. High oleic soybean oil (HOSO) is collected from a soybean variety higher in oleic acid than other acids. The present study focused on a preliminary
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Production of high quality biodiesel from sunflower soapstock acid oil as novel feedstock: Catalyzed by immobilized pancreatic lipase J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-12-21 Hatice Paluzar
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Effect of sesame paste by protease hydrolysis: Physicochemical properties, storage stability, and flavor J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-12-20 Pan Gao, Yunpeng Ding, Hui Yu, Tong Zhou, Xueding Wei, Wu Zhong, Chuanrong Hu, Dongping He
In this study, the effect of protease hydrolysis on the stability and flavor of a sesame oil–paste system was investigated. The optimum amount of protease addition, determined by testing the effects of protease addition on the improvement in the oil–paste separation of sesame paste (SP), was investigated using 7% neutral protease (NP), 5% papain (PP), 7% trypsin (TP), and 5% flavourzyme (FZ). The flavor
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High shear reactor for glycerolysis—Interesterification palm stearin-olein blend: Reaction kinetics and physical properties J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-12-18 Inasanti Pandan Wangi, Supriyanto, Hary Sulistyo, Chusnul Hidayat
Structured lipids containing high monoacylglycerol (MAG) and diacylglycerol (DAG) (SLs-MDAG) were synthesized by chemical glycerolysis-interesterification using sodium metasilicate as the catalyst in High Shear Reactor (HSR). The objective of this research was to investigate the effect of temperature on the glycerolysis-interesterification kinetics at relatively low temperatures in an HSR and the physical
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Characterization of structured lipids produced through interesterification of blends comprising beef tallow, milk, and vegetable oil using infrared spectroscopy J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-12-18 Busra Nur Okcu, Ayse Burcu Aktas
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A review of advanced techniques for detecting the authenticity and adulteration of camellia oil J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-12-14 Shahzad Farooq, Muhammad Ijaz Ahmad, Usman Ali, Yang Li, Cui Shixiu, Hui Zhang
Camellia oil, one of the four major woody oils globally, possesses exceptional nutritional value due to its high contents of unsaturated fatty acids and functional compounds like tocopherols, phenolics, and chlorophyll. Unfortunately, due to high demand and cost, fraudsters deliberately mix lower-quality vegetable oils with camellia oil for profits. This has raised concerns among stakeholders, prompting
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Maintaining high-triglyceride content and reducing free fatty acids in distillers corn oil: A catalyst-free multivariate strategy J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-12-13 Emilia Monserrat Ortiz Villarruel, José Faustino Souza de Carvalho Filho, Marco Aurélio Suller Garcia, João Monnerat Araujo Ribeiro de Almeida, Donato Alexandre Gomes Aranda, Pedro Nothaft Romano
Distillers corn oil (DCO), a byproduct of corn ethanol production, offers an alternative glyceride source for biodiesel production. Nonetheless, its higher free fatty acids (FFA) content compared to other vegetable oils hampers its direct conversion into fatty acid methyl esters (FAME) due to soap formation, catalysts' activity decreasing, and emulsions generation (thus reducing FAME yield), which
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Enrichment of EPA and DHA by enzymatic ethanolysis: Effects of lipases from Thermomyces lanuginosus, Rhizomucor miehei, Rhizopus oryzae and Candida antarctica J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-12-12 Miao Qiao, Xin Hua, Yongjun Yuan, Xi Cao
This work attempts to achieve the enrichment of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in acylglycerols as well as biodiesel production by investigating the performance of various lipases in ethanolysis. The ethanolysis activities of five immobilized lipases in decreasing order were as follows: Lipozyme TL IM, Novozym 40086/Lipozyme RM IM, Novozym 435 and Rhizopus oryzae lipase
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Characterization of inajá (Maximiliana maripa) pulp oil obtained by enzymatic extraction J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-12-12 Jézica Priscila Pereira da Silva, Antonio Manoel da Cruz Rodrigues, Luiza Helena Meller da Silva
Two methods for extraction of oil from inajá pulp were studied; an enzymatic extraction, which was evaluated using the central composite rotational design (CCRD) combined with the response surface methodology (RSM), and the conventional solvent extraction. The enzymatic extraction method had no significant effect (p > 0.05%) on the fatty acid profile of inajá oil, which was 45.7% monounsaturated, 10
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Plant-based fat substitutes with promising functional properties and health benefits J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-12-11 Tianyi Zhang, Xin Zhang, Xiangqi Zhou, Ruiqi Tian, Xufei Tang, Yan Zhang, Lianzhou Jiang, Xiaonan Sui
The pursuit of nutrition and environmental protection is driving the demand for healthy and environmentally friendly food alternatives. Various plant-based substitute products are gaining popularity. Fats are crucial components of food, playing a pivotal role in human nutrition and contributing to the sensory properties of food. In addition to the use of healthier plant oils, the development of plant-based
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Frying characteristics of high-oleic rapeseed blended oil: A comparative study J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-12-10 Yubo Han, Pan Gao, Yong Yang, Man Zou, Wu Zhong, Jiaojiao Yin, Chuanrong Hu, Dongping He
The objective of this study was to identify the most suitable high-oleic rapeseed blended oil for frying. Six high-oleic rapeseed blended oils were formulated based on a polyunsaturated fatty acid/saturated fatty acid ratio of 2.0 and an n-3 fatty acid/n-6 fatty acid ratio of 1:4–1:6, after which the physiochemical properties, frying performance, tocopherol content, and hazardous substance contents
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Special issue highlighting the 2023 AOCS Annual Meeting & Expo J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-12-10 Silvana Martini
CONFLICT OF INTEREST STATEMENT The authors declare that they have no conflict of interest.
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Phenolics of mustard seeds: A review on composition, processing effect and their bioactvities J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-12-07 Thu Nguyen, Ruchira Nandasiri, Olamide Fadairo, N. A. Michael Eskin
Mustard seeds have been used since ancient times contributing great economic value to global agriculture. Canada, one of the world's top producers, grows three main mustard varieties, white /yellow, (Brassica hirta/Sinapis alba), black (Brassica nigra) and Oriental (Brassica juncea). Besides their high protein and lipid content, mustard varieties are a rich source of phenolic compounds. This review
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Phase behaviors and nucleation effects of phytosterols and phytosterol esters in medium chain triglycerides J. Am. Oil Chem. Soc. (IF 2.0) Pub Date : 2023-11-28 Shuai Zhou, Yue Sun, Yong Wang, Yuanrong Jiang
Free phytosterols (PS) and phytosterol esters (PSE) usually coexist in natural edible oils, which affect the crystallization behaviors of oil significantly. However, the phase behaviors of PS and PSE in oils and their roles on the crystallization behaviors of oil are still unclear. In this study, the isolation and dissolution behaviors of PS and PSE in medium chain triglyceride (MCT) were studied,