Journal of the American Oil Chemists Society最新文献

Microfluidization outperforms homogenization: Optimizing stability and bioaccessibility in krill oil emulsions 微流控优于均质化：优化磷虾油乳剂的稳定性和生物可及性

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-09-26 DOI: 10.1002/aocs.12900

Jia-rong Huang, Jian-run Zhang, Jing Zhang, Zhen-wen Shao, Da-yong Zhou, Liang Song

{"title":"Microfluidization outperforms homogenization: Optimizing stability and bioaccessibility in krill oil emulsions","authors":"Jia-rong Huang, Jian-run Zhang, Jing Zhang, Zhen-wen Shao, Da-yong Zhou, Liang Song","doi":"10.1002/aocs.12900","DOIUrl":"https://doi.org/10.1002/aocs.12900","url":null,"abstract":"This research presents a rigorous comparative analysis of high-pressure homogenization (HPH) and microfluidization (MF) for the production of krill oil (KO) emulsions, scrutinizing their impact on oxidative stability, bioaccessibility, and the behavior under in vitro simulated digestion. Our findings revealed that MF emulsions possessed a distinct advantage, with a droplet size and distribution that promoted exceptional oxidative stability, evidenced by a sustained reduction in oxidative markers and enhanced retention of bioactive components, including EPA and DHA, and the potent antioxidant astaxanthin. In contrast, HPH yielded larger and less uniform particles, correlating with diminished stability. The in vitro digestion studies underscored the superior bioaccessibility of MF emulsions, with a pronounced release of free fatty acids during the intestinal phase, indicative of an optimized digestion and absorption process due to the smaller droplet size of the emulsions. The study's insights advocate for the adoption of microfluidization in the food industry for the development of advanced delivery systems for n-3 fatty acids, particularly in the context of KO-based products. The technique shows promise in enhancing the quality, stability, and bioavailability of these products, which are rich in health-promoting lipids. The microfluidization technique emerges as a promising avenue for the fortification of a diverse range of commercial food, beverage, and pharmaceutical products with lipids that contribute to health and wellness.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 11","pages":"1329-1339"},"PeriodicalIF":1.9,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142642315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

JAOCS special issue on advancement in plant protein-based emulsions JAOCS 特刊：基于植物蛋白的乳液研究进展

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-09-05 DOI: 10.1002/aocs.12894

Supratim Ghosh, Lingyun Chen

引用次数: 0

Advanced research on functional lipids in China 中国功能性脂质的先进研究

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-07-31 DOI: 10.1002/aocs.12890

Xuebing Xu, Tong Wang, Wei Wei

引用次数: 0

Enzymatic conversion of camellia seed oil into glycerol esters: Synthesis and characterization 将山茶籽油酶促转化为甘油酯：合成与表征

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-06-23 DOI: 10.1002/aocs.12852

Jingzhi Wu, Jingjing Xiao, Suli Nie, Yan Chao, Peiwang Li, Changzhu Li, Zhihong Xiao, Hongmei Wu

{"title":"Enzymatic conversion of camellia seed oil into glycerol esters: Synthesis and characterization","authors":"Jingzhi Wu, Jingjing Xiao, Suli Nie, Yan Chao, Peiwang Li, Changzhu Li, Zhihong Xiao, Hongmei Wu","doi":"10.1002/aocs.12852","DOIUrl":"10.1002/aocs.12852","url":null,"abstract":"The conversion of triacylglycerols in edible oils into diacylglycerols (DAGs) is of great significance for obtaining products with health benefits. Camellia seed oil (C-oil), which is rich in oleic acid and linoleic acid, is an excellent raw material for the production of DAGs. In this study, single factor optimization experiments were carried out for hydrolysis and esterification respectively. Using Lipozyme® RM IM as catalyst, the maximum percent of C-oil hydrolysis reached 87.14% at the reaction temperature of 60°C, reaction time of 24 h, water content of 30% and enzyme addition amount of 4%. The maximum content of camellia seed oil diacylglycerol (C-DAG) reached 62.49% under the conditions of Lipozyme® RM IM as catalyst, vacuum system, 3% enzyme addition, 2% water addition, reaction temperature of 50°C and substrate molar ratio of free fatty acid to glycerol of 1:1. The high content of DAG was obtained by a coupled method, which eliminated the purification steps and reduced production costs. C-oil and C-DAG have been characterized by GC, TG, DSC, and GC-IMS. Our results showed that the enzymatic coupling method did not affect the structural of the substances, but did affect the crystallization and melting properties of the oils. Moreover, the taste of C-DAG was more delicate than C-oil. Finally, the reaction mechanism was analyzed using FTIR spectroscopy, revealing that C-oil was primarily hydrolyzed into free fatty acids. C-DAG exhibited ester C-O stretching vibrations in the range 1280–1030 cm−1, indicating successful esterification reaction between camellia seed oil free fatty acids (C-FFAs) and glycerol catalyzed by lipases.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 11","pages":"1317-1328"},"PeriodicalIF":1.9,"publicationDate":"2024-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141502557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The formation approaches of volatile compounds in Chinese traditional hot-pressed fragrant rapeseed oil 中国传统热榨香菜籽油中挥发性化合物的形成途径

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-06-19 DOI: 10.1002/aocs.12872

Xiangyu Wang, Xiaolong Li, Ju Hui, Honggang Huang, Dongzhe Sun, Baijun Chu, Huimin Zhao

{"title":"The formation approaches of volatile compounds in Chinese traditional hot-pressed fragrant rapeseed oil","authors":"Xiangyu Wang, Xiaolong Li, Ju Hui, Honggang Huang, Dongzhe Sun, Baijun Chu, Huimin Zhao","doi":"10.1002/aocs.12872","DOIUrl":"10.1002/aocs.12872","url":null,"abstract":"Hot-pressed fragrant rapeseed oil (HFRO) is a traditional edible oil in China, prized for its special flavor, which includes fresh, spicy, pungent and roasted fragrance. The fresh fragrance is mainly brought by aldehydes, ketones, esters, alcohols and other substances produced by fat oxidation. The pungent fragrance is mainly caused by thiocyanates and isothiocyanates produced by the degradation of glucosinolates. Roasting aroma is usually brought by pyrazines and furans produced by Maillard reaction. Both the composition of the rapeseed and the processing techniques employed are critical in shaping these flavor components. An optimal processing temperature for HFRO is around 150°C. Rapeseed varieties with higher glucosinolates content are preferred for producing oils with a pronounced spicy, whereas those with lower glucosinolates levels are suitable for a stronger roasted aroma. The moisture content of the rapeseed should ideally be maintained between 10% and 15% to optimize flavor development. This study elucidates the primary pathways for volatile compound production in HFRO and discusses future prospects and research directions for the enhancement of rapeseed oil, offering a scientific foundation for the modern processing and quality control of rapeseed oil.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 11","pages":"1299-1316"},"PeriodicalIF":1.9,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141502560","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules 豆科铁蛋白--一种用于铁补充、皮克林乳液形成和生物活性分子封装的天然蛋白质

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-06-18 DOI: 10.1002/aocs.12869

Jiayi Hang, Yifu Chu, Lingyun Chen

{"title":"Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules","authors":"Jiayi Hang, Yifu Chu, Lingyun Chen","doi":"10.1002/aocs.12869","DOIUrl":"https://doi.org/10.1002/aocs.12869","url":null,"abstract":"Ferritin is a naturally occurring iron storage protein. Leguminous ferritins exhibit unique structural features, including diverse subunit composition and an extension peptide, which contribute to superior thermal stability compared to animal ferritins. The high iron content, remarkable effectiveness, low risk of oxidative damage and thermal stability make the leguminous ferritin an attractive candidate for iron supplementation. Moreover, apoferritin is an excellent nanosized carrier for encapsulating bioactive compounds due to its inherent inner cavity, water solubility, biocompatibility, and reversible self-assembly behavior. However, the harsh condition during encapsulation by unmodified ferritins may cause damage to sensitive bioactive compounds. Thus, different processing methods are employed to alter the leguminous ferritin structures, including chemical, enzymatic, mild heat treatments, and nonthermal processing to achieve gentler encapsulation conditions for a wide range of bioactive compounds. Another challenge is to improve the stability of leguminous ferritin to withstand gastric digestion. The degradation of ferritin by proteases may lead to premature release of bioactive compounds. Recent works demonstrated that certain phenolic compounds such as proanthocyanidin-induced protein association, thereby enhancing digestive stability of ferritins, leading to a sustained release and a potentially greater bioavailability of bioactive compounds. Leguminous ferritin also has the potential to serve as a stabilizer for the Pickering emulsion, where the hydrophilic and hydrophobic compounds can be encapsulated in the ferritin nanocages and oil phase, respectively. The release and absorption of bioactive compounds in encapsulates and emulsions will need to be further demonstrated through in vivo studies.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 10","pages":"1043-1063"},"PeriodicalIF":1.9,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12869","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Shelf-life of biodiesel by isothermal oxidation induction period at variable temperatures 在不同温度下通过等温氧化诱导期延长生物柴油的保质期

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-05-15 DOI: 10.1002/aocs.12848

Robert O. Dunn

{"title":"Shelf-life of biodiesel by isothermal oxidation induction period at variable temperatures","authors":"Robert O. Dunn","doi":"10.1002/aocs.12848","DOIUrl":"10.1002/aocs.12848","url":null,"abstract":"Biodiesel (fatty acid methyl esters [FAME]) is a renewable biomass-based diesel (BBD) fuel made from plant oils, animal fats and waste greases. One of the main disadvantages of biodiesel is its poor oxidative stability, which is caused by the presence of high concentrations of unsaturated FAME. When stored in fuel terminals, vehicle tanks and fuel systems, biodiesel can react with oxygen in ambient air, causing it to degrade, which can adversely affect its viscosity and ignition quality. The shelf-life (SL) of biodiesel is an important property that defines how long it can be stored at low temperatures. The objective of this work is to develop reliable mathematical models to estimate the SL of biodiesel at T = 25°C (298.15 K). This was done by measuring oxidation induction period with a Rancimat instrument (IPR) at variable temperatures. The data were analyzed by linear regression to determine ln(IPR) as a function of T (Model A) and T−1 (Model B) for canola, palm and soybean oil FAME (CaME, PME and SME), methyl oleate (MeC18:1) and methyl linoleate (MeC18:2). Statistical analysis of the Model A and Model B type equations showed that all inferred equations were good fits of the experimental data (adjusted coefficients of determination, R2 ≥ 0.985). The most dependable results were obtained from extrapolation of Model B type equations to predict the SLB values. For CaME, PME, SME and MeC18:1, SLB = 559.0, 1135, 378.3 and 4515 d were inferred. However, the reliability of SLA (extrapolated from its Model A type equation) and SLB values calculated for MeC18:2 (3.1 and 4.8 d) were questionable as estimates of its SL at 298.15 K.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 12","pages":"1431-1453"},"PeriodicalIF":1.9,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141061709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of non-thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate 非热加工对工业大麻籽粉和分离蛋白的营养质量和生物活性特性的影响

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-04-29 DOI: 10.1002/aocs.12840

Anh T. L. Nguyen, Alberta N. A. Aryee

{"title":"Impact of non-thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate","authors":"Anh T. L. Nguyen, Alberta N. A. Aryee","doi":"10.1002/aocs.12840","DOIUrl":"10.1002/aocs.12840","url":null,"abstract":"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 acid, tannin, and trypsin inhibitor content of the hempseed flours and protein isolate were 2.80%–6.46%, 5.07%–28.89%, 0.00%–31.44%, 22.71%–89.94%, 0.55%–1.05%, 274.24–1300.76 μg/g, and 0.00–42.66 U/g, respectively. IEP resulted in the highest protein content (89.94%), indicative of its effective to isolate hempseed protein. Germination and IEP significantly reduced phytic acid and tannin contents by 1.53- and 3.63-fold, respectively. All processing methods improved in vitro protein digestibility (IVPD). SDS-PAGE analysis revealed comparable band patterns in milled and protein isolate, with a strong 50 kDa band attributed as edestin. Amino acid analysis showed that EAE augmented total essential amino acids, particularly protease. Milling and pronase treatment yielded the highest and lowest IVPD-corrected amino acid score (IVPDCAAS) of 76% and 47%, respectively. Milled and germinated flours contained varying amounts of γ-tocopherol, lutein, zeaxanthin, α-carotene, and β-carotene. Germinated flour exhibited elevated levels of total phenolic (14.36 mg/g), and flavonoid (1.76 mg/g) contents, FRAP, TEAC, and DPPH compared to the other flours suggesting superior antioxidant capacity. Strong positive correlations (r >0.70) were found between IVPD and phytic acid for the protein isolate, total phenolic content, and FRAP for IEP and germinated flours. Overall, hempseed flours with diverse properties could be produced using non-thermal processing.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 9","pages":"905-920"},"PeriodicalIF":1.9,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140829372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Utilization of hazelnut oil oleogels for the preparation of milk couverture type compound chocolates: Composition, properties, and sensory evaluations 利用榛子油脂凝胶制备奶香型复合巧克力：成分、特性和感官评估

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-04-29 DOI: 10.1002/aocs.12850

Emin Yılmaz, Ceren Öz

{"title":"Utilization of hazelnut oil oleogels for the preparation of milk couverture type compound chocolates: Composition, properties, and sensory evaluations","authors":"Emin Yılmaz, Ceren Öz","doi":"10.1002/aocs.12850","DOIUrl":"10.1002/aocs.12850","url":null,"abstract":"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 acids, it was 74.19 and 63.08% in the SWO-CC and PGSO-CC, respectively. The melting peak temperatures were 32.1, 25.4, and 23.8°C for CNT, SWO-CC and PGSO-CC. The samples had 11.75%, 74.25%, and 74.25% shape retention index values at 60°C. Clearly compound chocolates melted at lower temperatures, but retained their shape at higher temperatures. After 15-day temperature fluctuation storage, no fat bloom was developed. Rheological data showed that the PGSO-CC sample was stiffer among all, and the compound chocolates melted slowly up to 40°C, but CNT melted sharply at 38°C. Further, the PGSO-CC sample showed a lubricating behavior. Although CNT sample included 7 volatile aromatics, SWO-CC and PGSO-CC samples had 17 and 14 compounds, respectively. Trained panel described the samples with 13 attributes, and most profoundly the compound chocolates had lower shape, surface gloss, coffee, bitter, cooling, hardness scores, and higher coating scores. Consumer test revealed that compound chocolates had lower appearance scores, and equal aroma scores. The flavor score and acceptability were highest for the PGSO-CC sample. Overall, this study proved that heat stable and sensorially acceptable compound chocolates could be prepared from the oleogels.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 12","pages":"1401-1416"},"PeriodicalIF":1.9,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140829267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Stabilization of oil-in-water emulsion gels by pH-induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum 通过大豆分离蛋白微凝胶颗粒和黄原胶之间的 pH 值诱导静电相互作用稳定水包油乳液凝胶

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-04-28 DOI: 10.1002/aocs.12845

Jixian Mao, Lujie Cui, Zong Meng

{"title":"Stabilization of oil-in-water emulsion gels by pH-induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum","authors":"Jixian Mao, Lujie Cui, Zong Meng","doi":"10.1002/aocs.12845","DOIUrl":"10.1002/aocs.12845","url":null,"abstract":"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 showed that pH impact microgels particle size and Zeta-potential and their emulsification properties. It turned out that only at pH 3, 6, 7, and 8 can construct emulsions successfully. Based on a comparison of microstructure and macroscopic properties, it was found that at pH 3, proteins and polysaccharides were oppositely charged, electrostatic attraction between them reduced proteins located at the interface, and was more likely to form larger droplets, resulting in a bimodal droplet distribution and larger sizes. Conversely, at the pH of 6, 7, and 8, respectively, emulsions exhibited a uniform droplet distribution and more solid-like rheological properties due to the powerful electrostatic repulsion between SPI and XG. Also, emulsion gels co-stabilized with proteins and polysaccharides under electrostatic repulsion conditions showed an ideal recovery ability. Overall, this work would be beneficial to the use of emulsion gels in fat substitute systems.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 11","pages":"1287-1298"},"PeriodicalIF":1.9,"publicationDate":"2024-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140829371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0