European Journal of Lipid Science and Technology最新文献

{"title":"Issue Information: Eur. J. Lipid Sci. Technol.","authors":"","doi":"10.1002/ejlt.70030","DOIUrl":"https://doi.org/10.1002/ejlt.70030","url":null,"abstract":"","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100834","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":"Fractionation of Edible Fats: Model Fat-Oil Separation in Decanter Centrifuge","authors":"Myrofora Kyrimlidou,&nbsp;Carolin Prewitz,&nbsp;Luisa Lorimer,&nbsp;Miriam Gazmawe,&nbsp;Eckhard Flöter","doi":"10.1002/ejlt.70034","DOIUrl":"https://doi.org/10.1002/ejlt.70034","url":null,"abstract":"<p>In this work, the use of a lab-scale decanter centrifuge for the separation of fat crystal agglomerates from oil is studied. For this purpose, a model system of fully hydrogenated rapeseed oil and canola oil is used. The goal is the continuous mechanical de-oiling of the oil-fat slurry. The impact of the particle size and poly-dispersity of the slurry in combination with the process parameters, pool depth, flowrate, differential speed, and centripetal acceleration, is evaluated. These parameters lead to forces and particles’ velocities that actuate the oil/fat separation. The characteristic ones are theoretically calculated and the impact of each on the solids content in the liquid fraction and in the cake is assessed. The success of each separation process is measured through gas chromatography and light microscopy data. It is found that high hydrostatic pressure on the bowl wall—it already starts from the pool—leads to a compacted cake. At the next step, which happens on the dry beach, low cake axial transport velocity provides enough time for the olein to be removed from the cake pores. These two phenomena, especially in combination, lead to high cake dryness. For a fully continuous dry fractionation process, future research should be focused on the fat crystallization step.</p><p><i>Practical applications</i>: A decanter centrifuge is used to study an alternative to the conventional dry fractionation, which employs filtration to separate fat crystal agglomerates from liquid oil. The goal is to offer higher separation efficiencies, more energy and time efficiency, the potential for a fully continuous dry fractionation, less space demands, and process selectivity. Especially the latter, could be utilized as a tripalmitin-selective alternative method to the current multistep dry or solvent fractionation.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 8","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70034","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144833326","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":"Superheated Steam Pretreatment as a Promising Technique to Improve the Physicochemical Properties of Corn Germ Oil","authors":"Liyou Zheng,&nbsp;Ao Min,&nbsp;Yan Chen,&nbsp;Miaomiao Zhu,&nbsp;Liangliang Xie,&nbsp;Dan Xie,&nbsp;Sameh A. Korma,&nbsp;Fahad Al-Asmari,&nbsp;Tao Zhang,&nbsp;Hongyan Guo","doi":"10.1002/ejlt.70035","DOIUrl":"https://doi.org/10.1002/ejlt.70035","url":null,"abstract":"<div>\u0000 \u0000 <p>Thermal pretreatment of oilseeds is of utmost importance in the process of edible oil production. This study explores the effects of superheated steam (SHS) pretreatment on both the oil yield and microstructural characteristics of corn germ, as well as the quality alterations in extracted oils. Corn germs were SHS-pretreated at 120–210°C for 30 to 120 s. Analysis of the oils demonstrates that SHS pretreatment significantly enhances the oxidative stability index (OSI) and total phenolic content (TPC), whereas the <i>R</i> value, peroxide value (PV), <i>p</i>-anisidine (<i>p</i>-AnV), conjugated diene, and conjugated triene markedly decreased (<i>p </i>&lt; 0.05). Furthermore, there was a significant decrease (<i>p </i>&lt; 0.05) in the contents of β-carotene, tocopherols, and phytosterols compared to the untreated sample, with the highest reductions being 18.9%, 38.8%, and 18.8%, respectively. On the basis of these physicochemical properties, Pearson correlation coefficient and principal component analysis (PCA) were performed. SHS pretreatment at 180–210°C may be the appropriate temperature condition for corn germs. Overall, SHS pretreatment may be a promising alternative method for enhancing oil yield and oxidative stability of corn germ oils. <i>Practical Application</i>: The present work provides valuable insights that could inform the development of high-quality corn germ food products and guide the selection of suitable SHS parameters for preserving corn germ quality. This study provides theoretical guidance for the SHS pretreatment with potential industrial applications.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 8","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144833325","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":"Cholesterol Oxidation Products and Quality Attributes of NaCl-Reduced Beef Sausages Fortified With Honey","authors":"Kazeem D. Adeyemi,&nbsp;Glory D. Ajayi,&nbsp;Ahmed O. Salami,&nbsp;Rasheed O. Sulaimon,&nbsp;Chanporn Chaosap,&nbsp;Panneepa Sivapirunthep","doi":"10.1002/ejlt.70032","DOIUrl":"https://doi.org/10.1002/ejlt.70032","url":null,"abstract":"<div>\u0000 \u0000 <p>The effects of salt combinations and honey supplementation on cholesterol oxidation products, physicochemical properties, and sensory attributes of beef sausages were investigated. Beef sausages were formulated with either 1.5% NaCl (H-1), 1% KCl + 0.5% NaCl + 5% honey (H-2), or 1% potassium citrate (C₆H₅K₃O₇) + 0.5% NaCl + 5% honey (H-3), and oven-cooked at 180°C for 20 min. The chemical composition, sensory attributes, and concentrations of 7β-hydroxycholesterol, 22<i>R</i>-hydroxycholesterol, 25-hydroxycholesterol, and 7-hydroxycholesterol were not influenced by the formulations (<i>p</i> &gt; 0.05). The concentrations of 20α-hydroxycholesterol and 7-ketocholesterol in H-3 sausages were lower than in H-1 and H-2 sausages (<i>p</i> &lt; 0.05). H-1 sausages had higher levels of (25<i>R</i>)-26-hydroxycholesterol, sodium content, and malondialdehyde (MDA) than the other sausages (<i>p</i> &lt; 0.05). H-2 sausages had lower levels of 7α-hydroxycholesterol compared to the other sausages. H-1 sausages had higher lightness and cook loss and lower pH compared to the other sausages (<i>p</i> &lt; 0.05). Redness and yellowness were lower in H-3 sausages than in the other sausages. Honey supplementation in NaCl-reduced beef sausages lowered sodium, MDA, and selected oxysterols without impairing the organoleptic properties of the sausages.</p>\u0000 <p>Practical Application:</p>\u0000 <p>High intake of sodium chloride and oxysterols can have harmful effects on human health. Reducing sodium and oxysterols in processed meat products is beneficial for improving health outcomes. The use of KCl, C₆H₅K₃O₇, and honey supplementation in beef sausages can effectively reduce sodium content, lipid oxidation, and the formation of selected cholesterol oxidation products such as 20α-hydroxycholesterol, (25<i>R</i>)-26-hydroxycholesterol, and 7-ketocholesterol, without negatively impacting the sensory attributes of the product. This strategy addresses the need for healthier processed meat without compromising consumer appeal.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 8","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144833342","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":"Exploring the Interactive Effects of γ-Tocopherol, Ellagic Acid, and β-Sitosterol in Iron Walnut Oil","authors":"Pan Gao,&nbsp;Xinlian Zhao,&nbsp;Xiaoming Jiang,&nbsp;Yuling Zheng,&nbsp;Xinghe Zhang,&nbsp;Wu Zhong,&nbsp;Xingguo Wang","doi":"10.1002/ejlt.70031","DOIUrl":"https://doi.org/10.1002/ejlt.70031","url":null,"abstract":"<div>\u0000 \u0000 <p>Iron walnut oil is recognized for its high content of polyunsaturated fatty acids and bioactive compounds, which face significant oxidative stability challenges during storage and processing. This study investigates the antioxidant interactions among γ-tocopherol, ellagic acid, and β-sitosterol in iron walnut oil during the thermal oxidation, aiming to enhance its oxidative stability. The antioxidant efficacy of γ-tocopherol, ellagic acid, and β-sitosterol, both individually and in combination, was evaluated. γ-Tocopherol demonstrated the strongest antioxidant activity, and its combination with ellagic acid exhibited a synergistic effect (SE), markedly enhancing the oxidative stability of iron walnut oil by reducing hydrogen peroxide formation and preserving unsaturated fatty acids, whereas β-sitosterol exhibited limited efficacy, suggesting antagonistic interactions. The effects on fatty acid profile and polar components were analyzed via nuclear magnetic resonance (NMR) and total polar content analysis. The findings suggest that optimizing natural antioxidant combinations can effectively extend the shelf life of iron walnut oil and improve its application potential in the food industry, aligning with the demand for clean-label and sustainable products.</p>\u0000 <p><i>Practical Application</i>: The study provides valuable insights for food industry professionals working with polyunsaturated fatty acid (PUFA)-rich oils. By demonstrating that γ-tocopherol and ellagic acid significantly enhance the oxidative stability of iron walnut oil, the research offers practical guidance for formulating walnut oil-based products with extended shelf life. These findings can directly inform the development of natural antioxidant systems in food preservation, aligning with consumer demands for clean-label and sustainable products. Researchers can use this information to optimize antioxidant combinations in various food formulations, potentially reducing waste and improving the nutritional profile of food products. The study also highlights the importance of careful antioxidant selection to avoid antagonistic interactions, which is crucial for the industrial application of health-focused products.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 6","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144264580","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":"Phospholipid Complexes of Phenolic Esters: Novel Structured Lipids for Controlled Dual Release of Polyphenols","authors":"Qian Wang,&nbsp;Weiyuan Niu,&nbsp;Chuan Li,&nbsp;Xinmiao Wang,&nbsp;Jun Cao,&nbsp;Fawen Yin,&nbsp;Xiaoyang Liu,&nbsp;Dayong Zhou","doi":"10.1002/ejlt.70029","DOIUrl":"https://doi.org/10.1002/ejlt.70029","url":null,"abstract":"<div>\u0000 \u0000 <p>Butyl gallate (BG, GA-OC₄H₉), dodecyl gallate (DG, GA-OC₁₂H₂₅), octyl gallate (OG, GA-OC₈H₁₇), and hexadecyl gallate (HG, GA-OC₁₆H₃₃) were among the alkyl gallates (A-GAs, belonging to phenolic esters) that were used to synthesize phospholipid complexes using an ethanol evaporation method. The everted rat gut sac model (ERGSM) in conjunction with high-performance liquid chromatography-ultraviolet (HPLC-UV) detection illustrated that these complexes were capable of releasing A-GAs (sustained-release behavior 1) in ERGSM, which were later subjected to hydrolysis to produce free gallic acid (GA) (sustained-release behavior 2) that could penetrate mucous membrane of small intestine. The dual-release rate of phospholipid complexes was related to the acyl chain length of A-GAs, and complexes (OG-lecithin from soybean [SL]) with a moderate chain length of 8 exhibited the fastest hydrolysis rate. It was worth noting that unlike complexes containing longer alkyl chains, the BG released by BG-SL could also cross the intestinal mucosa and may undergo hydrolysis to yield GA (sustained-release behavior 2). The behavior of the release of polyphenols from phospholipid complexes means that the retention time of polyphenols in vivo is extended, thereby increasing the extent to which they can be absorbed and utilized by the body. More crucially, the acyl chain lengths of phenolic esters in phospholipid complexes can be readily changed to control such dual-release behavior.</p>\u0000 <p><i>Practical applications</i>: Phospholipid complexes of phenolic esters exhibit a good dual-release effect on polyphenols, which can more effectively enhance the bioavailability of polyphenols. By controlling the acyl chain lengths, the number of phenolic hydroxyl groups, and ester bond structures (viz., phenolic acid-COO-C_nH_2n+1 or polyphenol-OOC-C_nH_2n+1), a controlled dual-release behavior of polyphenols from phospholipid complexes of phenolic esters, such as alkyl gallates, will be easily achieved. In view of this, phospholipid complexes of phenolic esters can be potentially utilized as a functional food ingredient.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 6","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144264389","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":"Microbial and Chemical Characterization of Fermented Olives and Brines in Synergism With Fennel, Lemon, and Chili","authors":"Hedia Manai-Djebali,&nbsp;Marwa Hamdi,&nbsp;Asma Mejri,&nbsp;Walid Yeddes,&nbsp;Sarra Jlassi,&nbsp;Majdi Hammami,&nbsp;Salma Nait-Mohamed,&nbsp;Kamel Msaada,&nbsp;Moufida Saidani Tounsi,&nbsp;Nabil Ben Youssef","doi":"10.1002/ejlt.70028","DOIUrl":"https://doi.org/10.1002/ejlt.70028","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;p&gt;Olive fermentation is renowned for its ability to enhance the olives nutritional value. In this study, we embark on a comprehensive exploration of the intricate interplay among various brine formulations. Our findings underscore significant variations in critical parameters. Total phenolic content in the five brine solutions spans a wide spectrum, with values ranging from 2.80 mg equivalent gallic acid (EGA) mL&lt;sup&gt;−1&lt;/sup&gt; (Chétoui olive/fennel/lemon) to 6.72 mg EGA mL&lt;sup&gt;−1&lt;/sup&gt; (Meski olive/chili/fennel). Moreover, the antioxidant activities exhibit pronounced distinctions. In brine samples, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition ranges from 35.15% (Chétoui olive/lemon) to 57.09% (Meski olive/chili/fennel), whereas in olives, we witness the highest DPPH inhibition at a striking 62.95% (Meski olive/lemon). The flavor profile is dominated by the presence of ethanol and acetic acid, complemented by intriguing notes of &lt;span&gt;d&lt;/span&gt;-limonene and &lt;i&gt;trans&lt;/i&gt;-anethole. Remarkably, the “Meski olive/chili/fennel” formulation exhibits notable antibacterial activity, featuring the highest inhibitory effect with a remarkable inhibition zone against &lt;i&gt;Listeria innocua&lt;/i&gt;. The microbial analysis reinforces the presence of lactic acid bacteria (LAB) and yeast species, with a commendable control over potential pathogens. The presence of LAB may indicate a probiotic potential of the fermented olives and their brines. This comprehensive study provides profound insights into the intricate factors that define the quality and safety of fermented olives, shedding light on the fascinating world of olive fermentation.&lt;/p&gt;\u0000 &lt;p&gt;&lt;i&gt;Practical Applications&lt;/i&gt;: The findings of our research hold significant practical implications for various sectors. In the food industry, the optimized brine formulations and fermentation techniques identified in our study can be directly applied to enhance the nutritional value, flavor, and shelf-life of fermented olives. Specifically, the formulation highlighted for its notable antibacterial activity against &lt;i&gt;Listeria innocua&lt;/i&gt; holds promise for developing natural preservatives in food products. Additionally, our insights into the microbial dynamics provide valuable guidance for improving food safety measures during olive fermentation processes. Furthermore, the characterization of olive brine as a potential source of phenolic compounds underscores its potential application in functional food and nutraceutical industries. Overall, our research contributes to the advancement of olive processing techniques and the development of healthier, safer, and more flavorful food products. Our study investigates the impact of different brine formulations on the profile of fermented olives, revealing significant variations in phenolic content, antioxidant activities, and antibacterial effects. These findings provide valuable insights for optimizing olive fermentation processes and developing ","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 6","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144264635","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":"Development of Nanoliposome With Zinc-Aminoclay (ZnAC) and Vitamin C for Cosmetic Applications","authors":"Le Thi Nhu Ngoc,&nbsp;Vinh Van Tran,&nbsp;Ju-Young Moon,&nbsp;Anandhu Mohan,&nbsp;Young-Chul Lee","doi":"10.1002/ejlt.70027","DOIUrl":"https://doi.org/10.1002/ejlt.70027","url":null,"abstract":"<div>\u0000 \u0000 <p>This paper investigates the synthesis, characterization, and long-term stability of nanoliposomes (NLPs) derived from vitamin C and Zinc-aminoclay (ZnAC). NLPs are synthesized through thin-film hydration and building-block approaches. They are analyzed using dynamic light scattering, transmission electron microscopy, encapsulation efficiency (EE), and antioxidant activity tests. Results show that VC-NLP-0.5% ZnAC has the highest positive surface charge (30.12±1.19 mV) and small diameter (305±4.53 nm), making it the optimal formulation for improving EE and stability of vitamin C. The EE of vitamin C in VC-NLP-0.5% ZnAC is 10% higher than in VC-Liposomes at neutral pH (6.98). After 30 days of storage, the antioxidant activity remains at 93.2% in VC-NLP-0.5% ZnAC, significantly higher than free vitamin C, which retained only 48.1% activity at room temperature. This indicates that ZnAC plays a crucial role in stabilizing vitamin C by preventing degradation. The cytotoxicity of Nanoliposome-ZnAC was assessed using an MTT assay on HaCaT cells at various concentrations and the cell viability remained above 90% across all tested concentrations and time points. Further research should focus on clinical trials to evaluate skin absorption and efficacy in cosmetic formulations, mechanistic studies on ZnAC's role in enhancing vitamin C stability, and scalability assessments for commercial production. Given its enhanced efficacy and stability, VC-NLP-0.5% ZnAC presents a promising avenue for developing advanced vitamin C-based cosmetic products.</p>\u0000 <p><i>Practical Applications</i>: The developed Zn-aminoclay-liposomal system offers a novel strategy for enhancing the functional stability of sensitive actives in skincare formulations. Its electrostatic assembly and biocompatibility make it particularly attractive for topical delivery platforms. This approach can be extended to stabilize other bioactives prone to degradation, offering researchers a practical and adaptable tool for formulating next-generation cosmetic or therapeutic products with improved performance and shelf-life.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 6","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144264571","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":"Thermal Oxidation of Phytosterols in Purified Vegetable Oils With Typical Fatty Acid Compositions","authors":"Qing Ma,&nbsp;Sicong You,&nbsp;Hui Yu,&nbsp;Jingwen Li,&nbsp;Dongkun Zhao,&nbsp;Baocheng Xu,&nbsp;Lili Liu","doi":"10.1002/ejlt.70026","DOIUrl":"https://doi.org/10.1002/ejlt.70026","url":null,"abstract":"<div>\u0000 \u0000 <p>Vegetable oils are the main source of phytosterols (PS) for human beings. However, vegetable oil usually requires high-temperature treatment during the cooking process of Chinese food, which in turn causes the PS to be oxidized to form phytosterol oxidation products (POPs) that are harmful to the human body. The influence of the unsaturation degree of vegetable oils on PS oxidation was evaluated under heating at 180°C for up to 180 min. The higher the degree of unsaturation in vegetable oil, the slower the degradation of PS occurred and the fewer POPs were formed. The degree of unsaturation of vegetable oils affected not only the degradation rate of PS but also the formation pathways of POPs. In the fully saturated hydrogenated palm oil (HPO), the generation of 7-hydroxy-PS and its subsequent conversion to 7-keto-PS were different from those in the other oil matrices. Additionally, the content of 5,6-epoxy generated in HPO was significantly greater than those in the other three oil matrices, which could be further transformed to triol-PS, resulting in a higher content of triol-PS in the HPO system. However, when the heating time exceeded 90 min, triol-PS could be quickly degraded by dehydration.</p>\u0000 <p><i>Practical Applications</i>: The present findings demonstrated that the degree of unsaturation in vegetable oils governed the thermal oxidation behaviour of phytosterols (PS) and the formation of phytosterol oxidation products (POPs). Oils with higher levels of unsaturated fatty acids, such as perilla seed oil, exhibited delayed PS degradation and suppressed POPs generation under heating conditions. These findings suggest that selecting unsaturated fatty acid-rich oils for most Chinese cooking methods (excluding extended deep-frying) could effectively mitigate POPs generation, thereby reducing associated health risks.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 6","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144264695","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 Different Temperatures in the Heat Treatment Process and Stored With Ghee Residue on the Fatty Acid Composition and Aroma Profile of Ghee Produced From Clotted Cream","authors":"Havva Tav Taşdan,&nbsp;Mehmet Çelebi,&nbsp;Bedia Şimşek","doi":"10.1002/ejlt.70023","DOIUrl":"https://doi.org/10.1002/ejlt.70023","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigates the effects of different temperature and time applications on the pH, fat content, water activity, acid value, peroxide value, thiobarbituric acid, free fatty acids, aroma profile, and sensory properties of ghee stored with ghee residue by omitting the filtration process in ghee production. For this purpose, ghee was produced from clotted cream without filtering the residue consisting of non-fat dry matter at two different temperatures (110°C–130°C) and for two different durations (5 and 10 min), and a control group (1 min at 95°C) where the residue was separated from the fat. The storage process (on Days 1, 30, and 60) was applied to the ghee produced with residue. It was determined that as cooking temperature and time increased, short-chain fatty acids decreased, whereas monounsaturated and polyunsaturated fatty acids increased. Simultaneously, furan compounds, one of the aroma compounds, also increased. As a result, it was concluded that omitting the filtration process for the non-fat dry matter in clotted cream effectively increased aroma compounds at high temperatures. Especially, the highest concentration of aroma substances was observed in samples heat-treated at 130°C for 5 min.</p>\u0000 <p><i>Practical Application</i>: During ghee production, it has been observed that the ghee residue, consisting of non-fat dry matter removed by filtration, significantly affects the fat's aroma and composition. Filtration of the residue is typically performed at the beginning of production. However, when this filtration process is delayed until after a certain storage period, this study has shown that the residue can enhance the aroma and other properties of the fat (chemical, sensory, etc.), which is valuable for both industrial purposes and consumer satisfaction. Additionally, the optimal temperature and time (130°C for 5 min) to produce the highest quality ghee, preferred by consumers, have been determined in this study. This is crucial for producing a standardized product in an industrial context.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 5","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100748","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}