European Journal of Lipid Science and Technology最新文献

{"title":"Issue Information: Eur. J. Lipid Sci. Technol.","authors":"","doi":"10.1002/ejlt.70006","DOIUrl":"https://doi.org/10.1002/ejlt.70006","url":null,"abstract":"","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 2","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70006","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404548","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":"Response Surface Optimization of Hexane Extraction and Chemical Characterization of Oil From Locusta migratoria","authors":"Derya Deniz Şirinyıldız,&nbsp;Aslı Yorulmaz","doi":"10.1002/ejlt.202400128","DOIUrl":"https://doi.org/10.1002/ejlt.202400128","url":null,"abstract":"<div>\u0000 \u0000 <p>Response surface methodology (RSM) was utilized to determine the effect of extraction temperature (25°C–50°C), extraction time (40–240 min), and solvent:solid ratio (6–20 mL/g) on oil yield from <i>Locusta migratoria</i> (LM) using hexane extraction. The optimum parameters obtained from response surface analysis were 30°C of extraction temperature, 80 min of extraction time, and 17:1 mL/g solvent:solid ratio. The highest oil yield obtained at optimum conditions was 50.33%. The fatty acid profile of extracted LM oil was primarily composed of oleic (36.82%), palmitic (23.88%), and linoleic (22.07%) acids. The oil principally covered triglycerides with equivalent carbon number (ECN) 48, 46, and 44, and the major triacylglycerols were palmitodiolein (14.97%), palmitooleolinolein (12.72%), and dipalmitoolein (11.79%). The sterol content of the LM oil was 12 638.66 mg/kg, and the main sterol was cholesterol, which covered 83.80% of the total sterols. The oil had a noticeable amount of γ-tocopherol (223.31 mg/kg), followed by α-tocopherol.</p>\u0000 <p><i>Practical Applications</i>: Insects are encouraging candidates for incorporation in food systems due to their high nutritional value, low adverse environmental effect, and fast reproduction rate. Insect lipids have critical importance not only for being sustainable alternatives for plant- and animal-based oils; but also for enhancing consumer acceptance and industrial applicability. Moreover, oil extraction from insect matrix is essential before protein extraction. The findings of the current study show that hexane extraction is a convenient technique to obtain oil from <i>Locusta migratoria</i>, and the obtained oil is a valuable intermediate for food applications due to its considerable chemical composition.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 2","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404753","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":"Stability and Shelf-Life Modeling of Lemongrass Essential Oil-in-Water Nanoemulsions","authors":"Ahmad Rabbani,&nbsp;Shabarinath Srikumar,&nbsp;Anuj Niroula,&nbsp;Muhammad Kashif Iqbal Khan,&nbsp;Akmal Nazir","doi":"10.1002/ejlt.202400096","DOIUrl":"https://doi.org/10.1002/ejlt.202400096","url":null,"abstract":"<p>This study investigates the stability and shelf life of lemongrass essential oil-in-water (LGEO/W) nanoemulsions, a rich source of bioactive compounds (e.g., citral and citronellal) and a promising natural preservative. Initially, LGEO/W emulsions were produced through premix membrane emulsification (PME) and traditional methods such as high-pressure homogenization (HPH) and ultrasonication (US) to generate micron- and nano-sized emulsions. Subsequent investigations focused on assessing the stability of nanoemulsions under various storage temperatures, employing a range of physicochemical and antimicrobial tests. Results revealed that neither the emulsification technique nor emulsion droplet size (in the range of 0.1 to 10 µm) affected the antioxidative or antimicrobial properties of LGEO/W emulsions. Additionally, a combined approach of principal component analysis and traditional reaction kinetics was employed to examine the decline in antioxidative activity of PME-generated nanoemulsions, to model the quality degradation kinetics over time under various storage temperatures. These findings offer valuable insights into the production, stability, and application of LGEO/W nanoemulsions, highlighting their potential as effective natural preservatives.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 2","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202400096","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404809","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":"Rapeseed Oil-Based Oleogels With Sunflower Wax and Monoacylglycerols as Alternatives to Conventional Frying Fats and Oils for Deep-fat Frying of French Fries","authors":"Sharline Nikolay,&nbsp;Madline Schubert,&nbsp;Nelli Erlenbusch,&nbsp;Lydia Weber,&nbsp;Inga Smit,&nbsp;Bertrand Matthäus","doi":"10.1002/ejlt.202400005","DOIUrl":"https://doi.org/10.1002/ejlt.202400005","url":null,"abstract":"<p>Rapeseed oil-based oleogels structured with 5% sunflower wax (SFW) and 5% monoacylglycerols (MG), respectively, were used for deep-fat frying French fries to optimize surface properties in terms of their oily perception. The resulting oleogels were compared to rapeseed oil. In a stress test, oleogel SFW was comparable to rapeseed oil after 20 frying cycles in total polar compounds (36.1 g/100 g, 34.0 g/100 g for rapeseed oil), polymerized triacylglycerols (PTAGs) (13.6%, 14.4% for rapeseed oil), and color. Oleogel MG resulted in higher contents of total polar compounds (40.9 g/100 g) and PTAGs (19.9%). Additionally, oleogel MG was less firm than oleogel SFW. This result was confirmed by rheology. Comparison of the sensory quality of the French fries showed that the products fried in oleogels had less oily haptic properties and a less oily mouthfeel. Lightness, aroma perception, and crispness were not significantly different to the rapeseed oil. Color and texture showed little to no differences between the samples. The total fat content of the French fries showed lower values for products fried in oleogel MG (9.2 g/100 g), whereas products fried in rapeseed oil (13.2 g/100 g) or oleogel SFW (12.1 g/100 g) showed no significant difference.</p><p><i>Practical Applications</i>: Deep-fat frying is one of the most popular methods of preparing food. One problem is that the deep-frying media used either contain high levels of saturated fatty acids, which are unfavorable in terms of nutritional physiology, or that they are liquid vegetable oils that oil out during the storage of deep-fried food. Therefore, the use of so-called oleogels based on rapeseed oil could be a favorable alternative, which combines the techno-functional properties of solid fats with the nutritional–physiological advantages of liquid rapeseed oil. This article shows as an example that the application of oleogels for the preparation of French fries results in products with advantages regarding oily haptics and oily mouthfeel without having disadvantages for most other parameters describing the frying oil quality.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 2","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202400005","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404318","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":"Enzymatically Formed Fatty Acid Hydroperoxides Determined Through GC-MS Analysis of Enantiomeric Excess of Hydroxy Fatty Acids After Reduction and Ibuprofen Derivatization","authors":"Lisa Hotz,&nbsp;Anne Zartmann,&nbsp;Isabelle Noack,&nbsp;Luca J. Drees,&nbsp;Meret K. Kuschow,&nbsp;Markus R. Heinrich,&nbsp;Hans-Gerd Janssen,&nbsp;Simon Hammann","doi":"10.1002/ejlt.202400065","DOIUrl":"https://doi.org/10.1002/ejlt.202400065","url":null,"abstract":"<p>Unsaturated fatty acids are susceptible to lipid oxidation through autoxidation, photooxygenation or enzymatical oxidation. A characteristic feature of enzyme-catalyzed oxidation is the high regio- and stereospecificity of the formed fatty acid hydroperoxides. In this study, we present a method to quantify enzymatic lipid oxidation through reducing hydroperoxy fatty acid methyl esters to hydroxy fatty acid methyl esters and derivatizing them with enantiopure (S)-ibuprofen, allowing the resolution of the enantiomer pairs as diastereomers via achiral GC-MS. After application to enantiopure reference fatty acids, the approach was applied to autoxidation products of linoleic acid, and the expected racemic mixtures of the 9- and 13-hydroperoxide derived hydroxy fatty acids were detected. On the other hand, when linoleic acid was oxidized using soybean lipoxygenase, clear enantiomeric excess of the (13S) enantiomer could be detected, proving the applicability of this method to detect enzymatic oxidation through enantiomeric excess.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 2","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202400065","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404586","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":"Issue Information: Eur. J. Lipid Sci. Technol.","authors":"","doi":"10.1002/ejlt.202570071","DOIUrl":"https://doi.org/10.1002/ejlt.202570071","url":null,"abstract":"","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202570071","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113882","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":"Health Impacts and Innovative Extraction Methods of Fish Oil: A Review","authors":"Ezgi Kalkan,&nbsp;Hasene Keskin Çavdar,&nbsp;Medeni Maskan","doi":"10.1002/ejlt.202400171","DOIUrl":"https://doi.org/10.1002/ejlt.202400171","url":null,"abstract":"<div>\u0000 \u0000 <p>Over the last five decades, the potential health benefits of long-chain omega-3 polyunsaturated fatty acids, particularly those found in fish oil, have been recognized, and recommendations for their consumption have increased. Fish oil rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) has gained increasing scientific interest, but the currently published literature lacks comprehensive and comparable information. This review provides an extensive overview of the effect of fish oil supplementation on various diseases, including coronary heart disease, diabetes, and cancer, as well as its role during pregnancy and childhood, evaluating recent studies. Simultaneously, the extraction of fish oil using novel production methods, including supercritical fluid extraction, enzyme-assisted extraction, ultrasound-assisted extraction, and microwave-assisted extraction, and their effects on fish oil quality, both qualitatively and quantitatively, are discussed. This study emphasized the therapeutic effect of fish oil consumption but, for many diseases, further research is required to unveil the optimal dosage and formulation of fish oil.</p>\u0000 <p><i>Practical Application</i>: This review covers all aspects of novel fish oil extraction processes, including their benefits and drawbacks as well as the impact of fish oil supplementation on major diseases such as cancer, diabetes, and coronary heart disease. The fish oil's quality and recovery were influenced by the extraction technique, extraction conditions, and raw material properties. Thus, in order to acquire high-quality oil, optimization is a crucial step. This review will help researchers in different ways. For example, one can understand and utilize the best fish oil extraction technique and/or feed on oil in order to gain its health benefit components.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 2","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404409","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":"Ultrasound-Assisted Extraction Improved the Extraction Rate, Omega-3, and Polyunsaturated Fatty Acid Content of Fish Oil From Atlantic Bonito Waste","authors":"Ozlem Ciftci,&nbsp;Hasene Keskin Cavdar","doi":"10.1002/ejlt.202400131","DOIUrl":"https://doi.org/10.1002/ejlt.202400131","url":null,"abstract":"<div>\u0000 \u0000 <p>This study presents an innovative approach for extracting fish oil from Atlantic bonito (<i>Sarda sarda</i>) waste, optimizing the extraction yield and omega-3, polyunsaturated (PUFA), and saturated fatty acid (SFA) content. The response surface method was used to investigate vital parameters such as temperature, time, and solvent-to-solid ratio. The optimal extraction conditions were a 16 mL/g hexane-to-solid ratio, 60°C temperature, and 80 min extraction time for the highest extraction yield, omega-3, and PUFA with a desirability of 0.93. These adjusted settings resulted in a 45.11% (g/g freeze-dried fish waste) oil extraction yield, 39.41% (g/g extracted fish oil) omega-3 fatty acid, and 45.21% (g/g extracted fish oil) PUFA content. Compared to the standard Soxhlet extraction procedure, ultrasound-assisted extraction (UAE) had a 90.50% efficiency at extracting fish oil and resulted in improved omega-3 and PUFA content and decreased SFA content (<i>p</i> &lt; 0.05). Additionally, the oil obtained using UAE had improved oxidative stability when compared to the Soxhlet oil in terms of induction time, acidity, peroxide, <i>p</i>-anisidine, and total oxidation (TOTOX) values. The implications of these findings extend to various industries, including food, pharmaceuticals, and nutraceuticals, where enriched omega-3 and PUFA content could prove beneficial. These findings provide important insights into optimizing ultrasound-assisted procedures, opening the way for further improvements in fish oil extraction and its numerous applications.</p>\u0000 <p><i>Practical Applications</i>: Ultrasound-assisted extraction (UAE) for obtaining fish oil from discarded Atlantic bonito has practical implications in various sectors. The UAE achieved a success rate of 90.50% in extracting fish oil, surpassing traditional methods, and showcasing its superior efficiency. The extracted oil has high omega-3 and polyunsaturated fatty acids (PUFAs) content while minimizing the saturated fatty acids contents, making it highly beneficial for the food, pharmaceutical, and nutraceutical industries. The higher oxidative stability of UAE compared to Soxhlet extraction makes it a preferable option for enhancing oil quality. The eco-friendly attributes of this product, which involve the use of less solvent and shorter extraction durations, are in line with sustainability goals in the fields of fisheries and waste reduction. Essentially, UAE is an efficient technique with wide-ranging applications in improving the quality of fish oil and promoting sustainability objectives.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 2","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404526","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":"Authentication of Virgin Olive Oil Based on Untargeted Metabolomics and Chemical Markers","authors":"Xinjing Dou,&nbsp;Katharina N´Diaye,&nbsp;Said El Harkaoui,&nbsp;Ina Willenberg,&nbsp;Fei Ma,&nbsp;Liangxiao Zhang,&nbsp;Peiwu Li,&nbsp;Bertrand Matthäus","doi":"10.1002/ejlt.202400126","DOIUrl":"https://doi.org/10.1002/ejlt.202400126","url":null,"abstract":"<p>Virgin extra olive oil as a high-value edible oil is a potential object of adulteration. Refined camellia oil (RCO) could be one of the most challenging potential adulterants of olive oil to detect due to its high similarity in the fatty acid composition. In this study, an untargeted metabolomics strategy based on data from ultra-performance liquid chromatography-electrospray ionization-quadrupole-time of flight (UPLC-ESI-qTOF) measurements combined with statistical methods was applied to identify the unauthorized addition of RCO to extra virgin olive oil (EVOO). Untargeted fingerprints of the olive oil and RCO could be classified into two groups via unsupervised principal component analysis (PCA) that shows the significant difference of the fingerprints of polar components extracted from olive oil and CAOs, respectively. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and volcano plots were used to identify markers with significant difference between these two oils. The results show that 927 and 780 features (positive and negative ESI modes), respectively, were higher regulated in virgin extra olive oil, whereas 439 and 479 features, respectively, were higher regulated in RCO. From these features, 28 markers for olive oil and 7 markers for CAO were tentatively identified. Further adulteration experiments showed that virgin extra olive oil containing more than 15% RCO could be distinguished from the olive oil by this untargeted UPLC-ESI-qTOF measurement, followed by unsupervised PCA. Furthermore, camelliagenin A (519.3695/12.22, [M + FA − H]⁻) could still be detected when EVOOs were mixed with at least 5% CAO.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202400126","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118123","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":"Comparative Analysis of Nutritional, Physicochemical, Microbiological, and Sensorial Characteristics of Dairy Yogurts Containing Probiotic Bacteria and Sandalwood Essential Oil Versus Plant-Based Yogurts Made From Lupine Milk","authors":"Kadir Çebi,&nbsp;Filiz Yangılar","doi":"10.1002/ejlt.202400147","DOIUrl":"https://doi.org/10.1002/ejlt.202400147","url":null,"abstract":"<div>\u0000 \u0000 <p>Nowadays, individuals with cow's milk allergy have shown greater interest in plant-based (PB) milk alternatives. This study addresses this issue by producing cow's milk yogurt, lupin-based yogurt, and a hybrid of cow's and PB milk yogurt. In addition, a safe food formulation was developed by incorporating probiotic bacteria and sandalwood oil into these yogurt types. Statistical analysis revealed that the type of milk significantly influenced the physicochemical properties of the yogurts (<i>p</i> &lt; 0.05). The highest mean syneresis (6.78 mL/25 g) was observed in the cow's milk yogurt (C2), whereas the combination of dairy and lupin-based yogurt (CL2) exhibited the greatest water-holding capacity (WHC) (3933 cP). The total phenolic content (TPC) across all yogurt samples ranged from 6.67 to 19.58 mg GAE/g, with the lupin-based yogurts showing the highest values. Specifically, the lupin-based yogurt (L4) displayed the highest antioxidant activity of 34.14%, compared to 9.49% in dairy yogurt (C1). Throughout the storage period, <i>Lactobacillus acidophilus</i> counts remained above 8.45 log cfu/mL in dairy yogurt and 7.78 log cfu/g in lupin-based yogurt. The firmness, cohesiveness, and viscosity index values of lupin-based yogurts were higher than those of the other yogurt types. Organoleptic analysis indicated that PB yogurts were similarly well-received as dairy products.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143117415","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}