Journal of the American Oil Chemists Society最新文献

{"title":"Solvent-free synthesis of medium chain triacylglycerols by esterification of capric, caprylic acids with 1, 3-specific and non-specific lipases","authors":"V. P. Mayookha,&nbsp;U. Raksha,&nbsp;Nanishankar V. Harohally,&nbsp;G. Suresh Kumar","doi":"10.1002/aocs.12904","DOIUrl":"https://doi.org/10.1002/aocs.12904","url":null,"abstract":"<p>Medium chain triacylglycerols (MCTs) are used as a functional oil in various food and pharmaceutical formulations because of their numerous health benefits and physical properties. Enzymatic esterification of glycerol with caprylic (C8:0) and capric acids (C10:0) in a molar ratio of 1:3.5 [50% (C8:0) and 50% (C10:0)] was carried out for the solvent free synthesis of MCTs using 5% (w/w) 1,3 specific lipase, Lipozyme RM IM and non-specific lipase, Novozym 435 in the presence of molecular sieves (10%) and low pressure conditions (50 and 150 mbar) at 50°C. Novozym 435 was more effective in the esterification reaction under 50 mbar reduced pressure, achieving ~54.74% triacylglycerol formation in 6 h, compared to Lipozyme RMIM, which achieved ~31.25% under the same conditions. Further reactions with Novozym 435 for 24 h showed that the maximum formation of MCTs occurred at 20 h (86.46 ± 3%), after which the reaction reached equilibrium. When 50 mbar was used, the formation of triacylglycerols enhanced 13 times compared with the results obtained at atmospheric pressure condition. Chemical characterization of the final MCTs confirmed the formation of four triacylglycerol species (TAG (8:0/8:0/8:0), TAG (8:0/8:0/10:0), TAG (8:0/10:0/10:0), and TAG (10:0/10:0/10:0) with LC–MS and NMR analysis. The melting and crystallization points of the synthesized oil was found to be −3.47°C and −23.48°C, respectively. Our findings contribute to developing a green process for synthesizing MCTs using two different fatty acids. The final product can be used as a nutraceutical oil or as an ingredient to enhance the food's physical properties.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"657-667"},"PeriodicalIF":1.9,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143564767","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":"Glycerol esterification of free fatty acids catalyzed by zinc glycerolate for biodiesel production from acidified palm oil: Optimization, kinetic study, and process evaluation","authors":"Haotian Fei,&nbsp;Congwen Zheng,&nbsp;Zhenyu Wu,&nbsp;Xiaojiang Liang,&nbsp;Yong Nie","doi":"10.1002/aocs.12916","DOIUrl":"https://doi.org/10.1002/aocs.12916","url":null,"abstract":"<p>Biodiesel is an important alternative renewable liquid fuel due to its eco-friendly, non-toxic, and lower emissions. In this work, glycerol esterification catalyzed by zinc glycerolate was employed as a pretreatment to prepare biodiesel from acidified palm oil. The effects of stirring rate, catalyst amount, glycerol to free fatty acids (FFAs) molar ratio, and reaction temperature on the conversion of FFAs and concentration of monoglycerides, diglycerides, and triglycerides were investigated and optimized. The results show that the conversion of FFAs could reach 99.16% under the optimized conditions. Moreover, the kinetics of glycerol esterification catalyzed by zinc glycerolate at 160–200°C was obtained. Additionally, a comprehensive evaluation of the new biodiesel production process was also conducted. As a result, higher biodiesel content in the crude biodiesel phase was obtained after transesterification and separation using this new process. Overall, the study contributes to the utilization of waste oils to produce renewable energy and to minimize the waste management problem.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"641-655"},"PeriodicalIF":1.9,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565211","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":"Absorption and fluorescence profiles of biodiesel blends from Acrocomia aculeata kernel and pulp oils: Optical responses of α-tocopherol and β-carotene under thermal degradation","authors":"Wilson Espíndola Passos,&nbsp;Maydla Vasconcelo Adriano Segovia,&nbsp;Caroline Honaiser Lescano,&nbsp;Ivan de Pires de Oliveira,&nbsp;Anderson Rodrigues Lima Caires,&nbsp;Rozanna Marques Muzzi","doi":"10.1002/aocs.12913","DOIUrl":"https://doi.org/10.1002/aocs.12913","url":null,"abstract":"<p>The search for new, more sustainable, and ecologically safe sources of energy has encouraged studies involving the production of biofuels from non-petroleum origin. Among the options for new energy sources, biodiesel is an important substitute for polluting fuels, with several cleaner and greener oils being suggested, especially new plant resources. This field evolved significantly in the last decades, and new raw materials for biodiesel production are welcome for new advances. In this vein, a potential source for biodiesel production is explored here, that is, two distinct biodiesels produced from different parts of the <i>Acrocomia aculeata</i> fruits—pulp and kernel. Results showed that biodiesel from pulp had an induction period of 12.77 h, ~3× higher than biodiesel from kernel, 3.96 h; iodine values in biodiesel pulp were ~7.5× higher than the kernel, 82 and 11 g I₂/100 g, respectively. These results are due to the profile of different antioxidants in these biodiesels and unsaturations in the fatty acids carbon chains. The degradation behavior of these biodiesels was monitored by the acid value via the traditional titration method, attesting the blend oxidation until 48 h of thermal degradation. In parallel, UV–Vis absorbances and fluorescence compared pure biodiesels and its blends with β-carotene and α-tocopherol standards. The wavelength at 445 nm was efficient in monitoring the degradation of blends rich in β-carotene—B25, B50, B75, B100. Primary and secondary compounds produced in the oxidative process were monitored at 230 and 270 nm, respectively, showing the pulp biodiesel antioxidant effect on the kernel one. Additionally, from the fluorescence contour map, it was possible to analyze regions of excitation/emission capable of monitoring the degradation process of the blends, found 415 nm, similar to expected for kernel and pulp oils described in the literature. Thus, the study provides information about changes in the optical profiles of biodiesel naturally rich in tocopherol and carotenoid antioxidants, encouraging the development of analytical methods based on absorption and fluorescence spectroscopies for this important resource of vegetable oils.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"631-640"},"PeriodicalIF":1.9,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565322","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":"Simultaneous monitoring of epoxy value, hydroxyl value, and polymeric hydroxyl value during the ring opening of epoxidized soybean oils based on low-field nuclear magnetic resonance coupled with chemometrics","authors":"Fengdan Yan,&nbsp;Wenlong Li,&nbsp;Zihan Ye,&nbsp;Dan Peng,&nbsp;Yanlan Bi,&nbsp;Jun Li","doi":"10.1002/aocs.12915","DOIUrl":"https://doi.org/10.1002/aocs.12915","url":null,"abstract":"<p>Low-field nuclear magnetic resonance technique combined with chemometrics was employed to establish the quantitative models for rapidly monitoring the changes of indicators (hydroxyl value (OHV), epoxy value (EV), polymeric hydroxyl value (POHV, reflecting the degree of polyetherification)) during the ring opening of epoxidized soybean oils. Comprehensively considering the variations of peak retention times and peak areas of LF-NMR spectra, OHVs of vegetable oils-based polyols were divided into low OHV (LOHV, 1.7–91.9 mg KOH/g) group and high OHV (HOHV, 94.1–229.4 mg KOH/g) group. In both LOHV and HOHV groups, OHV presented good linearity with T_2w, S₂₃, and S_Total of relaxation property with correlation coefficient of &gt;0.90. EV and POHV also presented good linearity with relaxation property in both LOHV and HOHV groups. In LOHV group, data segment 1–1000 ms was taken with Deresolve, no preprocessing, and Deresolve as preprocessing methods for OHV, EV, and POHV, respectively, and partial least square (PLS) as the modeling method for all the three indicators, where RMSEPs of OHV, EV, and POHV models were 4.282, 0.114, and 4.061, respectively. In HOHV group, data segment 1–1000 ms was taken with no preprocessing as the preprocessing method and PLS as the modeling method for all the three indicators, where RMSEPs of OHV, EV, and POHV models were 3.117, 0.088, and 4.964, respectively. The established method will benefit polyol industry to online adjust the production parameters according to the monitoring results and achieve high-quality of vegetable oils-based polyols.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"617-629"},"PeriodicalIF":1.9,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565267","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":"Impact of high-intensity ultrasound, cooling rate, and storage temperature on physical properties and oil binding capacity in fully hydrogenated palm-kernel lipid matrices","authors":"Melissa Abigail Marsh,&nbsp;Nabila Anjum,&nbsp;Farnaz Maleky,&nbsp;Silvana Martini","doi":"10.1002/aocs.12911","DOIUrl":"https://doi.org/10.1002/aocs.12911","url":null,"abstract":"<p>The ability of a fat crystal network to entrap liquid oil is known as oil binding capacity (OBC) and is an imperative property in semi-solid fats for use in confectionary, bakery, and snack products. Understanding the factors that increase the OBC of fats is crucial for developing fat-based foods that are more resistant to unwanted oil migration. In this study, fully hydrogenated palm-kernel based (FHPKO) lipid matrices were crystallized under different processing conditions to generate samples with a wide range of physical properties and OBC. Three dilutions were created by combining FHPKO with soybean oil (SBO)—75% FHPKO (containing 25% SBO), 50% FHPKO (50% SBO), and 20% FHPKO (80% SBO) and were crystallized at 33, 30, and 22°C; respectively. All the samples were crystallized using fast (FCR; 4.6°C/min) and slow (SCR; 0.1°C/min) cooling rates, as well as with (w) and without (wo) high-intensity ultrasound (HIU; 20 kHz). These processing conditions resulted in four different sets of samples—FCR wo HIU, FCR w HIU, SCR wo HIU, SCR w HIU. Immediately after processing, the sample's hardness, solid fat content (SFC), viscoelasticity (<i>G</i>′, <i>G</i>″, <i>δ</i>), microstructure, melting behavior (Tpeak, enthalpy), and OBC using a centrifuge method (labeled OBC_c) were analyzed. Samples were then stored at 22 and 5°C for 48 h and the aforementioned properties were measured again as well as OBC using a filter paper method (labeled OBC_p). Results show that both OBC_c and OBC_p were positively correlated with the sample's SFC (<i>r</i>_s = 0.912, <i>p</i> &lt; 0.001; <i>r</i>_s = 0.777, <i>p</i> &lt; 0.001), storage moduli (<i>G</i>′) (<i>r</i>_s = 0.674, <i>p</i> &lt; 0.001; <i>r</i>_s = 0.526, <i>p</i> = 0.017), hardness (<i>r</i>_s = 0.793, <i>p</i> &lt; 0.001; <i>r</i>_s = 0.812, <i>p</i> &lt; 0.001), enthalpy (<i>r</i>_s = 0.842, <i>p</i> &lt; 0.001; <i>r</i>_s = 0.812, <i>p</i> &lt; 0.001), and the number of crystals (<i>r</i>_s = 0.655, <i>p</i> &lt; 0.001; <i>r</i>_s = 0.728, <i>p</i> &lt; 0.001); respectively. While no correlation between OBC_p and the sample's peak melting temperature and microstructure was recorded, a negative association between the sample's peak melting temperature (<i>r</i>_s = −0.782, <i>p</i> &lt; 0.001), phase angle (<i>δ</i>) (<i>r</i>_s = −0.801, <i>p</i> &lt; 0.001), and crystal diameter (<i>r</i>_s = −0.470, <i>p</i> = 0.004) was documented for OBC_c. These results suggest oil binding capacity of palm-kernel based crystallized fats can be increased by formulating harder fats that are elastic, contain more crystals, and have higher SFC and enthalpy. Additionally, the FCR with HIU processing conditions was the most effective in increasing the OBC.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"599-615"},"PeriodicalIF":1.9,"publicationDate":"2024-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12911","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565293","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":"Enhanced nutritional profile of dehulled peas through fungal fermentation: Impacts on protein, starch, saponins, and total phenolic content","authors":"Camille M. Massmann,&nbsp;Mark Berhow,&nbsp;William R. Gibbons,&nbsp;Bishnu Karki","doi":"10.1002/aocs.12912","DOIUrl":"https://doi.org/10.1002/aocs.12912","url":null,"abstract":"<p>Dehulled peas (DHP) are increasingly popular in food applications, but their integration in food products is limited due to high starch and fiber causing gelling and aggregation during cooking. Additionally, DHP contains saponins (secondary metabolite), contributing to bitter flavors, yet they also hold health benefits. We hypothesize that fungal fermentation could enhance DHP nutritional profile and integration into food products. This study evaluated the effects of six fungal organisms (<i>Aspergillus niger [An]</i>, <i>Aspergillus oryzae [Ao]</i>, <i>Aureobasidium pullulans [Ap]</i>, <i>Neurospora crassa [Nc]</i>, <i>Rhizopus microspores</i> var. <i>oligosporus [Ro]</i>, <i>Trichoderma reesei [Tr])</i> on DHP over 120 h of submerged fermentation, evaluating total phenolics, starch, saponins, crude proteins, and overall mass balance. Results from the study demonstrated notable changes post-fermentation, including increased overall protein content and solubility, decreased starch content, reduced overall mass recovery, and elevated levels of total phenolics and saponins. Filamentous fungi exhibited a significant reduction in starch content, contributing to a substantial reduction in mass recovery (31%–60%) compared to the control. Unexpectedly, saponin concentrations increased (1.5 to 3 folds) during fermentation, possibly attributed to the breakdown of the substrate matrix and release of bound saponins. Total phenolic levels varied among microorganisms, with <i>An</i> and <i>Nc</i> demonstrating the highest increases (6 to 10 folds) as compared to the control. Overall, these findings point to fungal fermentation as a tool for adding value to yellow peas and other crops facing similar processing challenges. Further research is warranted to understand the health impacts and value of these enhancements.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"587-597"},"PeriodicalIF":1.9,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565315","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":"Beef tallow/high oleic sunflower oil shortenings produced by chemical interesterification optimized by response surface methodology (RSM): Effect of processing conditions on physical properties","authors":"María Regina Ramos-Ramos,&nbsp;Leslie Pamela Cevallos Velastegui,&nbsp;Víctor Alonso García Londoño,&nbsp;Tatiana Rocío Aguirre-Calvo,&nbsp;Virginia Borroni,&nbsp;María Lidia Herrera","doi":"10.1002/aocs.12914","DOIUrl":"https://doi.org/10.1002/aocs.12914","url":null,"abstract":"<p>Response surface methodology (RSM) was used to obtain two shortenings (IEA and IEB) by chemical interesterification (CI) of beef tallow (BT) and high oleic sunflower oil (HOSFO) with melting points of 35.5°C and 38.5°C, higher OOO and SOO contents, and lower PPP, SOS, POS, and POP percentages than BT. The maximum percentage of HOSFO in the formulations and the optimum time, temperature, and catalyst concentrations to achieve the desired physicochemical properties for the shortenings were determined from the model. The shortenings were characterized, and the effects of processing and storage conditions were explored. HPLC/MS analysis showed that the mono and di-unsaturated triacylglycerols (TAGs) had unsaturated fatty acids at the <i>sn</i>-2 position. The changes in chemical composition due to the interesterification process were mostly differences in percentages more than in the type of TAGs present. IEA and IEB showed profiles of solid fat content versus temperature and <i>G</i>' values similar to those reported for soft and firm margarine, respectively. Under static cooling conditions, for BT, BA, BB, and IEB, the α-form was the main polymorph, whereas the <i>β</i>′-tendency increased with increasing temperature and slow cooling rate. IEA crystallized in the <i>β</i>′-form between 20 and 32°C. Under dynamic cooling conditions, nucleation was impeded at fast cooling rate and promoted at slow rate as evidenced by induction times of crystallization. Interesterification decreased the MP, increased the <i>β</i>′ tendency that lasted at least 8 months at 25°C, and improved the nutritional value of shortening making them suitable as <i>trans</i>-fat alternatives.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"569-586"},"PeriodicalIF":1.9,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565403","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":"Liposomes as sustainable delivery systems in food, cosmetic, and pharmaceutical applications","authors":"Minfang Luo,&nbsp;B. Dave Oomah,&nbsp;Winifred Akoetey,&nbsp;Yuqing Zhang,&nbsp;Hamed Daneshfozoun,&nbsp;Farah Hosseinian","doi":"10.1002/aocs.12907","DOIUrl":"https://doi.org/10.1002/aocs.12907","url":null,"abstract":"<p>Liposomes are artificial microscopic vesicles composed of phospholipid bilayers with the ability to encapsulate both hydrophobic and hydrophilic molecules, owing to the amphipathic nature of lipids. Hydrophobic molecules can be stored within the bilayer membrane, while hydrophilic molecules can be embedded in the inner core of liposomes. Encapsulated compounds within liposomes are protected from environmental and chemical alterations, such as enzymatic and chemical modifications, as well as changes against extreme pH, temperature, and ionic strength. Liposomes protective nature highlights their importance as nanocarriers for a wide spectrum of hydrophobic and hydrophilic molecules. This review offers a concise introduction to the fundamental physicochemical properties of liposomes and the various production methods including the role of cholesterol and potential alternatives such as phytosterols. It also provides an up-to-date overview of liposomes applications as delivery vehicles in food, cosmetics, and pharmaceuticals.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"547-568"},"PeriodicalIF":1.9,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12907","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565372","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":"Enhancing surface properties with coconut oil/cocoa butter/chia seed/titanium dioxide: Innovations in water-based coating technologies","authors":"Nazlıcan Öztürk,&nbsp;Fatma İrem Şahin,&nbsp;Nil Acaralı","doi":"10.1002/aocs.12903","DOIUrl":"https://doi.org/10.1002/aocs.12903","url":null,"abstract":"<p>The aim of the present study was to enhance water-based coating technologies by using additives. The physical and chemical properties of a water-based organic coating were improved by incorporating coconut oil, cocoa butter, chia seed, and titanium dioxide into the coating. Cocoa butter was added to enhance the hydrophobic properties of the coating. To increase its corrosion-resistant properties, coconut oil was also included. Chia seed was added to observe its adhesion effect on the water-based coating. Titanium dioxide, obtained as waste from a pharmaceutical company, was supplied and added to the coating to both maintain color change and improve the durability of the coating. The additives were added to the water-based coating in different proportions ranging from 0% to 6% by weight. For the experiments in this study, Design Expert Box–Behnken method was applied by selecting three levels and four parameters. The optimal experiment was selected, and both the optimal coating and reference coating samples were analyzed. Based on the contact angle analysis results, the contact angle of the reference sample was measured to be 65.20°, while the optimum coating sample was measured to be 87.4°. According to the TG-DTA, the optimum coating exhibited a mass loss of 37.7. It was observed that both the reference and optimum coatings had a degradation temperature of ~408°C. As a result of this study and analyzes, it was observed that the coating exhibited enhanced hydrophobic properties, increased mechanical strength, improved adhesion properties, and preserved its combustion characteristics.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"533-545"},"PeriodicalIF":1.9,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565371","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":"High internal phase water-in-oil emulsions: Trends and challenges on production and stabilization","authors":"Larissa Ribas Fonseca,&nbsp;Matheus Augusto Silva Santos,&nbsp;Thaís Jordânia Silva,&nbsp;Tatiana Porto Santos,&nbsp;Rosiane Lopes Cunha","doi":"10.1002/aocs.12908","DOIUrl":"https://doi.org/10.1002/aocs.12908","url":null,"abstract":"<p>The replacement of saturated fats is a current trend in the food industry, leading to the search for new strategies that still allow keeping the technological properties of the products. In this view, high internal phase emulsions (HIPEs) have been an attractive alternative for this replacement, especially water-in-oil (W/O) emulsions, as they reduce the total amount of fats, while at the same time maintain high viscosity and texture similar to saturated fats. However, the formation of W/O HIPEs presents several challenges regarding their formation and stability. Herein, we discuss challenges and opportunities regarding the use of W/O HIPEs. By exploring the factors that affect the properties of these systems, we can provide better strategies to stabilize and optimize the structural and rheological properties of W/O HIPEs. Such factors include, for instance, the effect of different compounds with different particular physical properties (i.e., structuring and emulsifying), such as waxes, monoacylglycerols, diacylglycerols, lecithin and polyglycerol polyricinoleate. Therewith, this review aims to provide in-depth insights into the production and stabilization of W/O HIPEs, focusing especially on different compounds, ultimately enhancing emulsion techno-functionality.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"509-520"},"PeriodicalIF":1.9,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565280","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}