European Journal of Lipid Science and Technology最新文献

{"title":"Contents: Eur. J. Lipid Sci. Technol. 12/2024","authors":"","doi":"10.1002/ejlt.202470070","DOIUrl":"https://doi.org/10.1002/ejlt.202470070","url":null,"abstract":"","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"126 12","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202470070","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Editorial Board: Eur. J. Lipid Sci. Technol. 12/2024","authors":"","doi":"10.1002/ejlt.202470069","DOIUrl":"https://doi.org/10.1002/ejlt.202470069","url":null,"abstract":"","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"126 12","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202470069","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cover Picture: Eur. J. Lipid Sci. Technol. 12/2024","authors":"","doi":"10.1002/ejlt.202470068","DOIUrl":"https://doi.org/10.1002/ejlt.202470068","url":null,"abstract":"<p>Simplified cholesterol backbone with images of a random spectral trace, a palm leaf (Rainer Sturm/pixelio.de), fluorescently stained lipid droplets (red) and associated proteins (green) in a T3T-L1 adipocyte (Johanna Spandl, University of Bonn, Germany), and fish (Vera/pixelio.de).\u0000\u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"126 12","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202470068","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cover Picture: Eur. J. Lipid Sci. Technol. 11/2024","authors":"","doi":"10.1002/ejlt.202470065","DOIUrl":"https://doi.org/10.1002/ejlt.202470065","url":null,"abstract":"<p>Simplified cholesterol backbone with images of a random spectral trace, a palm leaf (Rainer Sturm/pixelio.de), fluorescently stained lipid droplets (red) and associated proteins (green) in a T3T-L1 adipocyte (Johanna Spandl, University of Bonn, Germany), and fish (Vera/pixelio.de).\u0000\u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"126 11","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202470065","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142579702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Contents: Eur. J. Lipid Sci. Technol. 11/2024","authors":"","doi":"10.1002/ejlt.202470067","DOIUrl":"https://doi.org/10.1002/ejlt.202470067","url":null,"abstract":"","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"126 11","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202470067","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142579722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Editorial Board: Eur. J. Lipid Sci. Technol. 11/2024","authors":"","doi":"10.1002/ejlt.202470066","DOIUrl":"https://doi.org/10.1002/ejlt.202470066","url":null,"abstract":"","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"126 11","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202470066","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142579703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Storage of Rabbit Meat in Vacuum Extends the Oxidative Stability of Fat","authors":"Annalisa Vissio,&nbsp;Anna Grygier,&nbsp;Joanna Składanowska-Baryza,&nbsp;Dominik Kmiecik,&nbsp;Marek Stanisz,&nbsp;Arkadiusz Majewski,&nbsp;Magdalena Rudzińska","doi":"10.1002/ejlt.202400146","DOIUrl":"https://doi.org/10.1002/ejlt.202400146","url":null,"abstract":"<div>\u0000 \u0000 <p>Meat quality is a very important factor for both food safety and consumer acceptance, and proper storage of meat can extend the time it stays fresh. This study thus looked at the effects of the atmosphere in which rabbit meat was stored on the oxidative stability of the meat and on its volatile compounds. Not only does the formation of oxidative products adversely affect the human body, but the compounds formed during oxidative changes also typically possess unpleasant aromas, leading to deterioration in the flavor of the meat. Our study analyzed three types of storage atmosphere for rabbit meat: vacuum (VAC), a modified atmosphere (LoOxMAP) composed of 60% CO₂, 25% O₂, and 15% N₂, and an MAP (HiOxMAP) composed of 30% CO₂ and 70% O₂. The results show that the MAP with 70% oxygen (HiOxMAP) is the least beneficial variant of the three. Rabbit meat packed under HiOxMAP showed the greatest oxidative changes, and volatile compounds providing an unpleasant odor were detected. The fewest changes in meat stored for 21 days occurred in samples stored in VAC.</p>\u0000 <p><i>Practical Applications</i>: For the long-term storage of rabbit meat at refrigerated temperature, it is best to use a vacuum atmosphere to slow down the oxidative changes in the meat fat.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"126 12","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142859964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Ultrasonic Treatment on Soybean Oil: Focus on Degumming of Soybean Crude Oil and the Quality of Degummed Oil","authors":"Xixi Wu,&nbsp;Tian Gao,&nbsp;Baiyu Shang,&nbsp;Mengjie Geng,&nbsp;Lijia Li,&nbsp;Xumei Feng,&nbsp;Xiangyu Wang,&nbsp;Fei Teng","doi":"10.1002/ejlt.202400115","DOIUrl":"https://doi.org/10.1002/ejlt.202400115","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated the effect of ultrasonic-assisted degumming technology on the degumming of soybean crude oil, and the quality change of degummed oil was analyzed. The response surface method designed by Box–Behnken was used to optimize the degumming process conditions. Under the optimal conditions of water addition of 6 mL/100 g, ultrasonic temperature of 45°C, ultrasonic time of 10 min, and ultrasonic power of 60 W, the degumming rate was 73.82%, which was 21.69% higher than that of hydration degumming (52.13%). The phosphorus content of ultrasound-assisted hydration degummed oil (31.21 mg/kg) was significantly lower than that of hydration degummed oil (57.08 mg/kg) and soybean crude oil (119.23 mg/kg). The phospholipid composition and content of degummed oil (phosphatidic acid [PA]: 2.00 mg/g) were lower than that of the hydrated degummed oil (phosphatidylethanolamine [PE]: 0.93 mg/g; PA: 2.28 mg/g) and soybean crude oil (phosphatidylcholine: 9.50 mg/g, PE: 7.28 mg/g, phosphatidylinositol: 7.13 mg/g, and PA: 3.41 mg/g). The results showed that ultrasonic-assisted degumming could significantly reduce the acid value of oil (1.60 mg/g) and slightly reduce the iodine value (130 g/100 g). Moreover, the oxidation stability of the oil was slightly improved. In addition, ultrasonic-assisted hydration degumming could improve the color of oil and slightly reduce the content of unsaturated fatty acids (UFAs) in soybean oil. Aldehydes, alcohols, and acids were identified as the main volatile flavor components for the degummed oil. Therefore, the ultrasonic-assisted hydration method can improve the degumming effect and soybean oil quality.</p>\u0000 <p><i>Practical Applications</i>: Response surface methodology was used to optimize the ultrasonic-assisted degumming process of soybean crude oil. Compared with hydration degumming, ultrasonic-assisted hydration degumming improved degumming effect, reduced phospholipid content, made soybean oil clear and bright, weakened the flavor of natural oils such as crude oil and nuts, and improved the oxidation stability of oil. Moreover, ultrasonic-assisted hydration degumming could slightly reduce the content of UFAs in soybean oil. At the industrial level, the introduction of ultrasonic technology in one step of the application process is a green processing technology, which is conducive to the production of high-quality refined oil.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"126 12","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142860091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"One step beyond for CNSL-based plasticizers for PVC: Use of cardol","authors":"Adélaïde Gartili,&nbsp;Sylvain Caillol,&nbsp;Benoît Briou,&nbsp;Vincent Lapinte","doi":"10.1002/ejlt.202400086","DOIUrl":"https://doi.org/10.1002/ejlt.202400086","url":null,"abstract":"<p>Poly(vinyl chloride) (PVC) is a widely employed plastic across diverse industries and is often associated with plasticizers, additives that decrease the inherent rigidity and brittleness of the material. Conventional phthalate-based plasticizers raise substantial toxicity concerns, encouraging the exploration of bio-based alternatives. One such alternative is the inedible oil, cashew nutshell liquid (CNSL), mainly composed of cardanol and cardol. Recent efforts have focused on developing a cardanol-based PVC plasticizers but the isolation of cardanol involves time-consuming, energy-intensive, and costly steps, limiting its market competitiveness. This study aims to assess for the first time, the efficiency of cardol esters, synthesized using acetic acid and different fatty acids (octanoic acid and myristic acid), in order to evaluate the influence of the alkyl chain on plasticizer properties. The chemical structures of these plasticizers were fully characterized by ¹H NMR spectroscopy, and the mechanical properties and thermal behavior of PVC films plasticized with these additives were investigated. Finally, the endocrine activity was evaluated for cardol and cardanol acetates.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"126 11","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202400086","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142579596","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Contents: Eur. J. Lipid Sci. Technol. 10/2024","authors":"","doi":"10.1002/ejlt.202470064","DOIUrl":"https://doi.org/10.1002/ejlt.202470064","url":null,"abstract":"","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"126 10","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202470064","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142404179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}