Journal of the American Oil Chemists Society最新文献

{"title":"Stability and rheology of water-in-oil high internal phase emulsions containing continuous phase solid fat","authors":"Natália Aparecida Mello,&nbsp;Dérick Rousseau","doi":"10.1002/aocs.12954","DOIUrl":"https://doi.org/10.1002/aocs.12954","url":null,"abstract":"<p>Solid fat added to the continuous phase of water-in-oil (W/O) high internal phase emulsions (HIPEs) was assessed for its effects on aqueous droplet size, microstructure, and rheology during storage for one month. The emulsions consisted of 76 wt% water and a continuous phase composed of up to 2.4 wt% fully hydrogenated soybean oil (corresponding to 10 wt% of the oil phase), polyglycerol polyricinoleate as surfactant, and soybean oil. The HIPE with 2.4 wt% solid fat showed the highest rigidity and brittleness at all-time points during storage, but also the lowest thixotropic recovery, which we ascribed to plastic failure of the fat crystal network. While fat added at all concentrations limited visual oil–water phase separation, its presence increased coalescence, particularly at higher concentrations. The present results demonstrated that the rigidity of W/O HIPEs may be tailored by addition of low amounts of solid fat; however, its addition may compromise physical stability.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 7","pages":"1131-1138"},"PeriodicalIF":1.9,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12954","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524521","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}

{"title":"Isolation of free fatty acids from brown grease lipids using wiped film evaporation","authors":"Victor T. Wyatt,&nbsp;Kerby C. Jones,&nbsp;Richard A. Cairncross","doi":"10.1002/aocs.12953","DOIUrl":"https://doi.org/10.1002/aocs.12953","url":null,"abstract":"<p>A wiped-film evaporation (WFE) distillation study conducted from 120°C to 200°C determined that the isolation of free fatty acids (FFA) from pre-treated brown grease lipids (BGL) produced a product with a consistent fatty acid profile, sulfur (S) concentration between 20 and 60 ppm, total acid number (TAN) ranging from 207.4 to 219, and a heavy metal concentration of 4.2 ppm at 180°C. The S/A method produced a quantitative yield of FFA (TAN = 230.3), but the heavy metal and S concentrations increased to 200.8 and 206.7 ppm. HPLC analysis revealed that both procedures could generate an FFA with high purity. The percent weight of the WFE fractions and a combination of HPLC and TAN values determined approximately 90.2% FFA recovery from BGL from the distillation procedure. Subjecting the <i>S</i>/<i>A</i> product to WFE reduced the concentration of the heavy metals to 11.8 ppm, <i>S</i> concentration to 24.3 ppm, and yield to 93.7%. The WFE procedure reduces the need for <i>S</i>/<i>A</i> chemicals, solvents, extractions, drying agents, and rotary evaporation, possibly providing a more efficient pathway to pure FFA. The optimization and adoption of this work will benefit biofuel producers, brown grease processors, waste management companies, and the cosmetics industry.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 7","pages":"1121-1129"},"PeriodicalIF":1.9,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524788","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}

{"title":"A novel deep eutectic solvent-based liquid membrane for the extraction of glycerol from crude biodiesel","authors":"Adeeb Hayyan,&nbsp;Abdulaziz Hatem Alahmadi,&nbsp;Khalid M. Abed,&nbsp;Yee-Sern Ng,&nbsp;Jehad Saleh,&nbsp;Yousef Mohammed Alanazi,&nbsp;Syahrinaz Rahim,&nbsp;Mahar Diana Hamid,&nbsp;Mohd Ali Hashim,&nbsp;Bhaskar Sen Gupta","doi":"10.1002/aocs.12951","DOIUrl":"https://doi.org/10.1002/aocs.12951","url":null,"abstract":"<p>This study used deep eutectic solvent (DES) as the liquid membrane in a bulk liquid membrane system (BLM) to remove glycerol from waste cooking oil-based biodiesel. The DES was prepared from choline chloride and tetraethylene glycol at a molar ratio of 1:5. Diethyl ether was employed as a novel strip phase for the glycerol in BLM. The effects of the DES: biodiesel ratio, stirring speed, and extraction time on the extraction and stripping efficiencies were investigated. The results showed that BLM could give better glycerol removal from biodiesel than mechanical shaking. Increasing the DES: biodiesel ratio, stirring speed, and extraction time can enhance glycerol removal from the feed phase, achieving purified biodiesel that complies with biodiesel international standards. The purified biodiesel met the ASTM D6751 and EN 14214 international standards requirement for glycerol content of less than 0.24% under the following conditions of DES: biodiesel ratio of 1:1, stirring speed of 200 rpm, and extraction time of 240 min. The transport mechanisms of glycerol in the system were postulated based on two consecutive irreversible first-order extraction and stripping. The kinetic study shows that the extraction and stripping processes in this system could be explained by a first-order kinetic model, as the experimental results fitted into the model showed <i>R</i>² values of 0.98, 0.97, and 0.97 for the feed phase, membrane phase, and strip phase, respectively. The extraction and stripping rate constants (k₁ and k₂) were 0.0031 and 0.0019 min⁻¹, respectively.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 7","pages":"1113-1120"},"PeriodicalIF":1.9,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524988","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}

{"title":"Encapsulation of DHA oils for better bioavailability: A review from the practical aspect","authors":"Ram Chandra Reddy Jala,&nbsp;Hong Zhang,&nbsp;Ming Yang,&nbsp;Ruihua Guo,&nbsp;Sheng Li,&nbsp;Xiaolan Xu,&nbsp;Dongying Yang,&nbsp;Xuebing Xu","doi":"10.1002/aocs.12952","DOIUrl":"https://doi.org/10.1002/aocs.12952","url":null,"abstract":"<p>DHA has unique functional properties in human health. Various recommendations to increase dietary intake have been proposed. However, there is a difference between intake and nutritional functions. Therefore, bioavailability is crucial for the efficacy of DHA intake. A proper delivery system can increase the bioavailability up to 50%–150%. DHA in phospholipid and triglyceride forms is readily absorbed by the body more than in ethyl ester form. DHA oil encapsulation can attain better bioavailability, controlled release, and masking of taste and odor, besides improving the oxidative stability. The encapsulation is the formation of a matrix in which the DHA oil is hidden inside the wall materials. Wall materials such as whey protein concentrates are often preferred, and multiple layers through molecular assembly are often pursued. In Forming the right matrix, emulsification technologies are applied to have the designed matrix where nanoemulsion or liposome-type structures have advantages. For an encapsulated powder product, spray drying or developed alternative techniques give large space for improvement, in which novel developments such as spray–freeze drying may offer various advantages. This review will bring a practical picture of the subject including an overall evaluation of patent applications as well as a summary/remarks of the future developments.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 7","pages":"1089-1112"},"PeriodicalIF":1.9,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524780","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}

{"title":"Characterization of volatile compounds and biological activities of olive and oleaster oils from different Algerian altitudinal localities","authors":"Ouahiba Soufi-Maddi,&nbsp;Alessandro Genovese,&nbsp;Lamia Medouni-Haroune,&nbsp;Fatiha Brahmi,&nbsp;Sonia Medouni-Adrar,&nbsp;Aida Mekhoukhe,&nbsp;Sabrina Hammam,&nbsp;Sihem Hamidouche,&nbsp;Ibtissem Djinni,&nbsp;Mostapha Bachir-Bey","doi":"10.1002/aocs.12950","DOIUrl":"https://doi.org/10.1002/aocs.12950","url":null,"abstract":"<p>This study investigates the chemical composition and bioactivities of olive oils obtained from three cultivars: <i>Chemlal</i> (<i>CH</i>), <i>Azeradj</i> (<i>AZ</i>), and <i>Aberkane</i> (<i>BK</i>), as well as oleaster oil (<i>Azebouj</i> (<i>ZB</i>)), originating from two altitudinal locations: high (1) and low (2). Bitterness index, chlorophyll content, total phenolic content (TPC), <i>ortho</i>-diphenols, antioxidant activity, antimicrobial activity, and volatile organic compounds were determined. The results revealed that regardless of altitude, the oleaster oils (<i>ZB1</i> and <i>ZB2</i>) showed the highest bitterness index and TPC (593.36 and 492.58 mg GAE/kg, respectively), compared to the cultivated olive oils. The chlorophyll concentration varied significantly, with <i>BK1</i> having the highest concentration (12.82 ppm), contrary to that of <i>AZ2</i> (2.53 ppm). Antioxidant activity indicated that <i>CH2</i> oil exhibited the highest reducing power (597.27 mg AAE/kg) and hydrogen peroxide scavenging activity (94.29%), while <i>ZB1</i> showed the highest DPPH radical scavenging (51.72%). <i>BK1</i> oil was most effective in the β-carotene bleaching assay (60.07%). Antimicrobial tests showed that <i>CH2</i> and <i>BK1</i> oils were effective against <i>Candida albicans</i> and <i>Staphylococcus aureus</i>, respectively. SPME–GC/MS analysis revealed significant variations in the volatile profile of the studied oils. Except for <i>BK2</i> oil, which showed the highest aldehyde content (1300.8 μg/kg), <i>CH1</i> oil exhibited the most distinct volatile profile and had the greatest amount of major classes: total alcohols (7570.6 μg/kg), esters (2294.1 μg/kg) and terpenes (734.3 μg/kg). These findings indicate that both cultivar and altitude significantly impact the oil's phenolics and volatile compounds, providing valuable insights for the olive oil industry as a food ingredient and potential health applications regarding their antifungal and antibacterial activities.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 7","pages":"1073-1087"},"PeriodicalIF":1.9,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524627","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}

{"title":"Foliar and seed application of salicylic acid and kinetin impacts of the seed yield, oil content and fatty acid composition of safflower (Carthamus tinctorius L.)","authors":"Emrullah Culpan,&nbsp;Mehtap Gürsoy","doi":"10.1002/aocs.12949","DOIUrl":"https://doi.org/10.1002/aocs.12949","url":null,"abstract":"<p>Plant growth regulators (PGRs) play important roles in seedling growth, yield, growth, and other parameters in plants. These PGRs include kinetin (K) and salicylic acid (SA). The aim of this study was to investigate the effects of PGRs (K and SA) and their different application methods (foliar spray and seed priming) on safflower (<i>Carthamus tinctorius</i> L.) in field conditions. The present study was conducted in both 2022 and 2023 years as four independent experiments (seed priming with K, foliar application with K, seed priming with SA, foliar application with SA). In the study, four different doses of K (0, 50, 75, and 100 mg L⁻¹) and SA (0, 50, 75, and 100 mg L⁻¹) were used. The experiments were conducted in a randomized complete block design with three replications. In this study, days to emergence, plant height, branch number, head number, number of seeds per head, head diameter, 1000-seed weight, seed yield, oil content, oil yield, and fatty acid composition parameters were investigated. The study's findings indicate that the PGR applications had a significantly improved seed yield, oil content, oil yield, and the examined fatty acids. The oleic acid content, which is a very important parameter for oilseed crops, was positively affected by seed priming with kinetin. In this study, all applications were compared with each other, and it was concluded that seed priming was more effective than the foliar application method. In addition, it was observed that salicylic acid improved the analyzed characters more positively than kinetin.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 7","pages":"1061-1071"},"PeriodicalIF":1.9,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144525110","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}

{"title":"2024 AOCS annual meeting and expo special issue","authors":"Silvana Martini PhD","doi":"10.1002/aocs.12944","DOIUrl":"https://doi.org/10.1002/aocs.12944","url":null,"abstract":"","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 6","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144213998","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}

{"title":"Valorization of Pangasius byproduct oil in wax-structured oleogels as a potential butter substitute for reduced-fat chocolate-based products","authors":"Wahyu Ramadhan,&nbsp;Fajar Domychen Sihombing,&nbsp;Bambang Riyanto,&nbsp;Sugeng Heri Suseno,&nbsp;Wini Trilaksani,&nbsp;Joko Santoso,&nbsp;Cahyuning Isnaini,&nbsp;Hana Fitria Navratilova,&nbsp;Muhamad Alif Razi,&nbsp;Neng Tanty Sofyana,&nbsp;Kyle Butler","doi":"10.1002/aocs.12948","DOIUrl":"https://doi.org/10.1002/aocs.12948","url":null,"abstract":"<p>Despite the extensive use of various vegetable oils in oleogel development, sustainable sources, such as belly Pangasius oil derived from industrial byproducts, offer a promising alternative as the liquid phase in oleogel systems. This research aimed to determine the optimal type and concentration of rice bran wax (RBW) and candelilla wax (CW) oleogelators based on Pangasius byproduct oil and to evaluate their application in producing reduced-fat chocolate-based products. The selected oleogel systems were further assessed, and the properties of the resulting chocolate products were characterized. The 5% CW oleogel exhibited superior gelling and oil binding capacity (99.86 ± 0.13%). Differential scanning calorimetry of oleogels with 2.5%, 5%, and 7.5% oleogelator concentrations showed a shift in melting points with increasing temperature. Rheological analysis revealed dynamic changes in <i>G'</i> and <i>G\"</i> values as the oleogelator concentration increased. Application of the 5% CW oleogel yielded optimal results, producing chocolate products with physical and sensory characteristics comparable to those made with commercial butter. Substituting 50% of the butter with oleogel resulted in products with similar physical attributes and sensory acceptance. Hedonic testing showed no significant differences in most parameters across substitution levels (<i>p</i> &gt; 0.05), with an average acceptance score exceeding 7 on a 9-point scale. Notably, the total energy content of the chocolate product was reduced by 43.77% with 100% oleogel substitution. Eventually, this proof of concept highlights the potential of Pangasius byproduct oil as a sustainable liquid phase in oleogel technology, opening new possibilities for its application in confectionery.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 6","pages":"1039-1057"},"PeriodicalIF":1.9,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144214154","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}

{"title":"A novel freezing crystallization-HPLC method combined with machine learning for determining pigments and geographical classification of extra virgin olive oil","authors":"Cong-Hui Lu,&nbsp;Yu Gao,&nbsp;Hui-Yuan Lu,&nbsp;Wei-Jian Shen,&nbsp;Jules Muhire,&nbsp;Zhi-Bin Lu,&nbsp;Quan Jing,&nbsp;Xin-Yi Huang,&nbsp;Dong Pei,&nbsp;Duo-Long Di","doi":"10.1002/aocs.12947","DOIUrl":"https://doi.org/10.1002/aocs.12947","url":null,"abstract":"<p>Effective removal of the fatty acid matrix and enrichment of trace target components is a key step in the quantitative analysis of minor components in edible oils. In this study, a novel sample pretreatment method named freezing crystallization was developed to analyze pigments in extra virgin olive oil (EVOO). The limits of detection and limits of quantification of this method were 0.125–0.625 μg/mL and 0.5–2.5 μg/mL, respectively. Linear correlations were obtained (r² ≥ 0.9995), and the recoveries at three spiked levels were 84.2%–105.8%. Besides, the primary pigment components information combined with machine learning to classify the origin of Chinese EVOOs. The <i>k</i>-nearest neighbor (<i>kNN</i>), decision tree (<i>DT</i>), and random forest (<i>RF</i>) were employed to classify the origin of EVOOs, and the accuracies were up to 88%, 88%, and 96%, respectively. This result shows that the novel method has good accuracy and stability, and pigments can be used as a basis for classifying the geographical origin of Chinese domestic EVOOs.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 6","pages":"1029-1038"},"PeriodicalIF":1.9,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144214105","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}

{"title":"Ultrasound assisted interesterification for enhancing productivity of oxidative sensitive docosahexanoic acid -enriched medium-and-long chain triacylglycerol synthesis","authors":"Evelyn Ling Lee,&nbsp;Lee Fong Siow,&nbsp;Cher Pin Song,&nbsp;Eng-Seng Chan,&nbsp;Yong Wang,&nbsp;Zhen Zhang,&nbsp;Wanting Ke,&nbsp;Min Ying Liow,&nbsp;Yee-Ying Lee","doi":"10.1002/aocs.12946","DOIUrl":"https://doi.org/10.1002/aocs.12946","url":null,"abstract":"<p>The synthesis of docosahexaenoic acid (DHA)-enriched medium- and long-chain triacylglycerols (MLCT), particularly with DHA at the <i>sn</i>-2 position and medium chain fatty acids (MCFA) at the <i>sn</i>-1,3 positions, is a promising strategy to enhance DHA bioavailability. However, the synthesis of DHA-enriched MLCTs is hindered by steric hindrance due to DHA's very long-chain polyunsaturated fatty acids. This study investigates the enzymatic interesterification of microalgae oil and medium chain triacylglycerols (MCT) using regio-selective lipases with different typo-selectivities. We evaluated the impact of interesterification conditions (substrate ratio, type of lipase, lipase loading, temperature and time) on MLCT yield, DHA distribution at <i>sn</i>-2 and acyl migration. The optimal conditions, using 6% <i>Rhizopus oryzae</i> lipase at 50 °C for 8 h achieved a MLCT yield of 64.9% ± 0.4%, with 37.5% DHA at the <i>sn</i>-2 position. In comparison, <i>Rhizomucor miehei lipase</i> produced a lower yield (49.5% ± 1.0%) but a higher DHA distribution at <i>sn</i>-2 position (46.3% ± 0.2%). Given DHA's susceptibility to oxidation, we also integrated ultrasound (US) pre-treatment with enzymatic interesterification to improve MLCT yield. Using 4% <i>RO</i> with US pre-treatment (40% amplitude, 4 s on/6 s off duty cycle, 8 min) increased MLCT yield from 36.1% ± 0.4% to 42.0% ± 0.7% (<i>p</i> &lt; 0.05), with a lower reaction temperature (30 °C) and shorter duration (4 h), without compromising oil quality and lipase activity. These findings emphasize the importance of lipase selection, acyl migration, and US pre-treatment for enhancing oxidative sensitive DHA-enriched MLCT production, offering applications in nutritional and functional food formulations.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 6","pages":"1015-1028"},"PeriodicalIF":1.9,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12946","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144213949","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}