Journal of the American Oil Chemists Society最新文献_第2页

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced-Sugar Gluten-Free Cookies 巴西坚果粉作为一种功能成分：对无谷蛋白饼干的质地、组成和感官的影响

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-03-02 Epub Date: 2025-12-26 DOI: 10.1002/aocs.70038

Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes

{"title":"Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced-Sugar Gluten-Free Cookies","authors":"Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes","doi":"10.1002/aocs.70038","DOIUrl":"https://doi.org/10.1002/aocs.70038","url":null,"abstract":"Brazil Nut Flour (BNF) is obtained from the extraction of oil from nuts. It is an upcycled ingredient for the development of gluten-free cookies, potentially enhancing their nutritional, physical, and sensory aspects. Gluten-free cookies enriched with Brazil Nut Flour (BNF) (0%, 10%, and 20%) were developed and characterized. Physicochemical parameters of BNF and cookies formulations were evaluated, alongside the physical characterization of the flour and sensory analysis of the cookies. BNF exhibited high water and oil retention capacities, content of ash, lipids, proteins, soluble and insoluble fibers, and a fatty acid profile with predominance of mono and polyunsaturated lipids, which contributed to the improved nutritional quality of the cookies. Flour incorporation resulted in a higher moisture retention, browning, and a less cracked surface of the cookies, without affecting instrumental texture. The acceptance of cookies containing BNF increased. Using the check-all-that-apply (CATA) method, cookies with 20% BNF were characterized as nut aroma and flavor, sweet aroma and flavor, vanilla aroma and flavor, mild flavor, and crunchiness. Penalty-lift analysis identified a positive impact of nut-related attributes, such as nut aroma and flavor, on the overall acceptance of the cookies. The results highlight BNF's potential as an ingredient for gluten-free cookies with reduced added sugars, enhancing physicochemical, physical, and sensory aspects, and contributing to the development of more nutritious, innovative, and sustainable products. The production of gluten-free cookies is an easy-to-implement alternative for the full use of Brazil nuts processed in the Amazon region.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 3","pages":"185-196"},"PeriodicalIF":2.4,"publicationDate":"2026-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://aocs.onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.70038","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569513","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

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems 纤维作为油凝胶剂：结构脂质系统的创新、应用和未来展望

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-03-02 Epub Date: 2026-01-09 DOI: 10.1002/aocs.70040

P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh

{"title":"Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems","authors":"P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh","doi":"10.1002/aocs.70040","DOIUrl":"https://doi.org/10.1002/aocs.70040","url":null,"abstract":"Oleogels, structured oil systems created with low levels of gelators-enables solid fat functionality while preserving the underlying liquid oil's composition. This review concentrates on fiber-based oleogels, where dietary fibers (e.g., pectin, cellulose, inulin) and fiber derived structuring agents create networks via particle capillarity, pickering stabilization, or polymer entanglement to immobilize oil (distinct from crystallization-driven structuring in wax systems). We compare these mechanisms with crystallization-driven wax systems and summarizer processing routes (emulsion-templated dehydration, solvent exchange, and high-shear/thermal treatment). In foods, fiber-structured oleogels act as fat mimetics in bakery, spread, meat analogues, confectionery, and dairy alternatives, with performance governed by fiber type, particle size/surface chemistry, and loading. Typical fiber inclusion levels are low (generally 2wt%–10 wt%), and the extent of physiological benefits, such as added fiber, glycaemic attenuation, and cholesterol effects, depend on fiber dose per serving. Reported outcomes have now been contextualized against realistic formulations. Regulatory aspects of cellulose derivatives (e.g., Ethylcellulose (EC)/HPMC) are clarified, distinguishing their classification as food additives rather than dietary fibers. The review also identifies quantifiable performance targets, including (oil-binding capacity, texture, melting behavior (Solid Fat Content-SFC), oxidative and storage stability). It concludes by highlighting key challenges and future opportunities in processing optimization, sensory refinement and scaleup toward clean-label, fiber enabled fat structuring within the constraints of solubility and gel strength.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 3","pages":"197-224"},"PeriodicalIF":2.4,"publicationDate":"2026-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://aocs.onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.70040","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147564251","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

Rapeseed Oil Cake Bio-Packaging: Physicochemical Properties and Application in Edible Oil Preservation 菜籽油饼生物包装：理化性质及其在食用油保鲜中的应用

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-03-02 Epub Date: 2025-12-19 DOI: 10.1002/aocs.70037

Leonardo Gabriel Vera, María Elizabeth Oroná, Ornella Francina Camiletti, Valeria Nepote, Cecilia Gabriela Riveros

{"title":"Rapeseed Oil Cake Bio-Packaging: Physicochemical Properties and Application in Edible Oil Preservation","authors":"Leonardo Gabriel Vera, María Elizabeth Oroná, Ornella Francina Camiletti, Valeria Nepote, Cecilia Gabriela Riveros","doi":"10.1002/aocs.70037","DOIUrl":"https://doi.org/10.1002/aocs.70037","url":null,"abstract":"<div>\u0000 \u0000 This study aimed to develop a rapeseed oil cake film (ROCF), characterize its physicochemical, optical, mechanical, and barrier properties, and evaluate its performance as a food packaging material for sunflower oil to prevent lipid oxidation. The film exhibited low lightness values (L = 17.48). Its water vapor permeability was 1.43 × 10−10 g m−1 s−1 Pa−1. The mechanical properties, including tensile strength, Young's modulus, and elongation at break, were 1.18 MPa, 0.036 MPa, and 13.86%, respectively. A storage assay (60 days; 23°C) was conducted on sunflower oil packaged in rapeseed oil cake packages (ROCPF), high-barrier ethylene vinyl alcohol pouches (EVOH), and Petri dishes (C). After 60 days of storage, the peroxide value (PV) and conjugated dienes (CD) of the sunflower oil samples were significantly lower in those packaged in ROCPF and EVOH than in C. The properties of ROCF were favorable, enabling its potential use in food packaging development. ROCPF proved highly effective in reducing oxidative deterioration and extending the shelf life of sunflower oil.\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 3","pages":"143-151"},"PeriodicalIF":2.4,"publicationDate":"2026-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147567096","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

Effects of Seed Coating Treatments and Plant Density on Sunflower (Helianthus annuus L.) Seed Yield and Quality 种衣剂处理和密度对向日葵生长的影响种子产量和品质

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-03-02 Epub Date: 2025-12-19 DOI: 10.1002/aocs.70036

Saziye Dokulen, Gungor Yilmaz

{"title":"Effects of Seed Coating Treatments and Plant Density on Sunflower (Helianthus annuus L.) Seed Yield and Quality","authors":"Saziye Dokulen, Gungor Yilmaz","doi":"10.1002/aocs.70036","DOIUrl":"https://doi.org/10.1002/aocs.70036","url":null,"abstract":"<div>\u0000 \u0000 Optimizing plant density and seed enhancement technologies is critical for improving crop productivity under varying agroecological conditions. This study aimed to investigate the individual and combined effects of seed coating and plant density treatments on emergence, yield, and quality traits of oilseed sunflower (Helianthus annuus L.) over two growing seasons (2018–2019) in Tokat-Kazova, Türkiye. A split-plot design was employed with three plant spacings (70 × 30, 60 × 30, and 45 × 30 cm) as main plots, and 14 seed coating treatments, combinations of fungicides, insecticides, micronutrients, and plant growth regulators, as subplots. Results revealed that denser plantings significantly improved seed yield per unit area, with the highest yield (6033.4 kg ha−1) recorded in the 45 × 30 cm spacing combined with hormone-based seed coatings. The greatest emergence rate (97.8%) was obtained in hormone-coated seeds, whereas the largest head diameter (18.3 cm) was observed in uncoated dehulled seeds in the first year. Seed coatings containing fungicide + insecticide consistently enhanced both emergence and yield across both years. Additionally, pelleted treatments containing micronutrients demonstrated variable effects, with some combinations resulting in phytotoxicity under dry soil conditions. These findings suggest that the integrated use of dense planting and bioactive seed coatings, particularly those containing growth regulators or fungicide-insecticide combinations, can significantly enhance sunflower stand establishment, yield, and physiological performance. Such integrative strategies hold promises for improving the sustainability and resilience of sunflower production systems under field conditions.\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 3","pages":"153-168"},"PeriodicalIF":2.4,"publicationDate":"2026-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147567098","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

Unraveling the Aromatic Profiles of Longnan Olive Oils: A Complementary HS-GC-IMS and HS-GC-MS Analysis for Varietal Discrimination 龙南橄榄油芳香谱的揭示：HS-GC-IMS和HS-GC-MS的互补分析用于品种鉴别

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-03-02 Epub Date: 2025-12-26 DOI: 10.1002/aocs.70039

Hongjie Zhang, Shengyan Zhang, Junyi Ma, Youqiong Liu, Xueli Chen, Weibao Kong, Ji Zhang

{"title":"Unraveling the Aromatic Profiles of Longnan Olive Oils: A Complementary HS-GC-IMS and HS-GC-MS Analysis for Varietal Discrimination","authors":"Hongjie Zhang, Shengyan Zhang, Junyi Ma, Youqiong Liu, Xueli Chen, Weibao Kong, Ji Zhang","doi":"10.1002/aocs.70039","DOIUrl":"https://doi.org/10.1002/aocs.70039","url":null,"abstract":"<div>\u0000 \u0000 This study employed a complementary analytical approach, combining headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and headspace gas chromatography–mass spectrometry (HS-GC-MS), to comprehensively characterize the dynamic evolution of volatile organic compounds (VOCs) in virgin olive oil (VOO) from Chenggu 32 (CG-32) and Koroneiki (KK) cultivars across eight maturity indices (MIs). The combined strategy proved powerful: HS-GC-IMS detected 90 VOCs, excelling in profiling polar, aroma-active compounds, while HS-GC-MS confirmed 61 VOCs, providing broader metabolome coverage. Multivariate statistical analysis revealed that genetic cultivar is the primary driver of VOCs profile divergence. The CG-32 variety was characterized by a high abundance of aldehydes, imparting classic “green” notes, whereas the KK variety was dominated by ketones, resulting in a less traditional, intense aroma. Notably, a key finding was that genetic factors can override ripening trends, as evidenced by the late-harvest KK sample clustering with the early-harvest CG-32 sample based on VOCs signature. Orthogonal partial least squares-discriminant analysis (OPLS-DA) models exhibited exceptional predictive power (Q2 > 0.94) for varietal authentication, and a set of 35 key discriminatory markers (VIP > 1.0) was identified. This work underscores that MIs alone is an insufficient harvest guide and establishes a robust foundational methodology for VOCs-based quality control and varietal screening of olive oils. The high predictive power of the models demonstrates their potential for authenticity purposes, which now warrants validation with a larger sample set.\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 3","pages":"169-184"},"PeriodicalIF":2.4,"publicationDate":"2026-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569512","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

Effects of Seed Coating Treatments and Plant Density on Sunflower (Helianthus annuus L.) Seed Yield and Quality 种衣剂处理和密度对向日葵生长的影响种子产量和品质

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-03-02 Epub Date: 2025-12-19 DOI: 10.1002/aocs.70036

Saziye Dokulen, Gungor Yilmaz

{"title":"Effects of Seed Coating Treatments and Plant Density on Sunflower (Helianthus annuus L.) Seed Yield and Quality","authors":"Saziye Dokulen, Gungor Yilmaz","doi":"10.1002/aocs.70036","DOIUrl":"https://doi.org/10.1002/aocs.70036","url":null,"abstract":"<div>\u0000 \u0000 Optimizing plant density and seed enhancement technologies is critical for improving crop productivity under varying agroecological conditions. This study aimed to investigate the individual and combined effects of seed coating and plant density treatments on emergence, yield, and quality traits of oilseed sunflower (Helianthus annuus L.) over two growing seasons (2018–2019) in Tokat-Kazova, Türkiye. A split-plot design was employed with three plant spacings (70 × 30, 60 × 30, and 45 × 30 cm) as main plots, and 14 seed coating treatments, combinations of fungicides, insecticides, micronutrients, and plant growth regulators, as subplots. Results revealed that denser plantings significantly improved seed yield per unit area, with the highest yield (6033.4 kg ha−1) recorded in the 45 × 30 cm spacing combined with hormone-based seed coatings. The greatest emergence rate (97.8%) was obtained in hormone-coated seeds, whereas the largest head diameter (18.3 cm) was observed in uncoated dehulled seeds in the first year. Seed coatings containing fungicide + insecticide consistently enhanced both emergence and yield across both years. Additionally, pelleted treatments containing micronutrients demonstrated variable effects, with some combinations resulting in phytotoxicity under dry soil conditions. These findings suggest that the integrated use of dense planting and bioactive seed coatings, particularly those containing growth regulators or fungicide-insecticide combinations, can significantly enhance sunflower stand establishment, yield, and physiological performance. Such integrative strategies hold promises for improving the sustainability and resilience of sunflower production systems under field conditions.\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 3","pages":"153-168"},"PeriodicalIF":2.4,"publicationDate":"2026-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147567095","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

Unraveling the Aromatic Profiles of Longnan Olive Oils: A Complementary HS-GC-IMS and HS-GC-MS Analysis for Varietal Discrimination 龙南橄榄油芳香谱的揭示：HS-GC-IMS和HS-GC-MS的互补分析用于品种鉴别

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-03-02 Epub Date: 2025-12-26 DOI: 10.1002/aocs.70039

Hongjie Zhang, Shengyan Zhang, Junyi Ma, Youqiong Liu, Xueli Chen, Weibao Kong, Ji Zhang

{"title":"Unraveling the Aromatic Profiles of Longnan Olive Oils: A Complementary HS-GC-IMS and HS-GC-MS Analysis for Varietal Discrimination","authors":"Hongjie Zhang, Shengyan Zhang, Junyi Ma, Youqiong Liu, Xueli Chen, Weibao Kong, Ji Zhang","doi":"10.1002/aocs.70039","DOIUrl":"https://doi.org/10.1002/aocs.70039","url":null,"abstract":"<div>\u0000 \u0000 This study employed a complementary analytical approach, combining headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and headspace gas chromatography–mass spectrometry (HS-GC-MS), to comprehensively characterize the dynamic evolution of volatile organic compounds (VOCs) in virgin olive oil (VOO) from Chenggu 32 (CG-32) and Koroneiki (KK) cultivars across eight maturity indices (MIs). The combined strategy proved powerful: HS-GC-IMS detected 90 VOCs, excelling in profiling polar, aroma-active compounds, while HS-GC-MS confirmed 61 VOCs, providing broader metabolome coverage. Multivariate statistical analysis revealed that genetic cultivar is the primary driver of VOCs profile divergence. The CG-32 variety was characterized by a high abundance of aldehydes, imparting classic “green” notes, whereas the KK variety was dominated by ketones, resulting in a less traditional, intense aroma. Notably, a key finding was that genetic factors can override ripening trends, as evidenced by the late-harvest KK sample clustering with the early-harvest CG-32 sample based on VOCs signature. Orthogonal partial least squares-discriminant analysis (OPLS-DA) models exhibited exceptional predictive power (Q2 > 0.94) for varietal authentication, and a set of 35 key discriminatory markers (VIP > 1.0) was identified. This work underscores that MIs alone is an insufficient harvest guide and establishes a robust foundational methodology for VOCs-based quality control and varietal screening of olive oils. The high predictive power of the models demonstrates their potential for authenticity purposes, which now warrants validation with a larger sample set.\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 3","pages":"169-184"},"PeriodicalIF":2.4,"publicationDate":"2026-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569044","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

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems 纤维作为油凝胶剂：结构脂质系统的创新、应用和未来展望

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-03-02 Epub Date: 2026-01-09 DOI: 10.1002/aocs.70040

P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh

{"title":"Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems","authors":"P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh","doi":"10.1002/aocs.70040","DOIUrl":"https://doi.org/10.1002/aocs.70040","url":null,"abstract":"Oleogels, structured oil systems created with low levels of gelators-enables solid fat functionality while preserving the underlying liquid oil's composition. This review concentrates on fiber-based oleogels, where dietary fibers (e.g., pectin, cellulose, inulin) and fiber derived structuring agents create networks via particle capillarity, pickering stabilization, or polymer entanglement to immobilize oil (distinct from crystallization-driven structuring in wax systems). We compare these mechanisms with crystallization-driven wax systems and summarizer processing routes (emulsion-templated dehydration, solvent exchange, and high-shear/thermal treatment). In foods, fiber-structured oleogels act as fat mimetics in bakery, spread, meat analogues, confectionery, and dairy alternatives, with performance governed by fiber type, particle size/surface chemistry, and loading. Typical fiber inclusion levels are low (generally 2wt%–10 wt%), and the extent of physiological benefits, such as added fiber, glycaemic attenuation, and cholesterol effects, depend on fiber dose per serving. Reported outcomes have now been contextualized against realistic formulations. Regulatory aspects of cellulose derivatives (e.g., Ethylcellulose (EC)/HPMC) are clarified, distinguishing their classification as food additives rather than dietary fibers. The review also identifies quantifiable performance targets, including (oil-binding capacity, texture, melting behavior (Solid Fat Content-SFC), oxidative and storage stability). It concludes by highlighting key challenges and future opportunities in processing optimization, sensory refinement and scaleup toward clean-label, fiber enabled fat structuring within the constraints of solubility and gel strength.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 3","pages":"197-224"},"PeriodicalIF":2.4,"publicationDate":"2026-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://aocs.onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.70040","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147564247","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

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced-Sugar Gluten-Free Cookies 巴西坚果粉作为一种功能成分：对无谷蛋白饼干的质地、组成和感官的影响

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-03-02 Epub Date: 2025-12-26 DOI: 10.1002/aocs.70038

Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes

{"title":"Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced-Sugar Gluten-Free Cookies","authors":"Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes","doi":"10.1002/aocs.70038","DOIUrl":"https://doi.org/10.1002/aocs.70038","url":null,"abstract":"Brazil Nut Flour (BNF) is obtained from the extraction of oil from nuts. It is an upcycled ingredient for the development of gluten-free cookies, potentially enhancing their nutritional, physical, and sensory aspects. Gluten-free cookies enriched with Brazil Nut Flour (BNF) (0%, 10%, and 20%) were developed and characterized. Physicochemical parameters of BNF and cookies formulations were evaluated, alongside the physical characterization of the flour and sensory analysis of the cookies. BNF exhibited high water and oil retention capacities, content of ash, lipids, proteins, soluble and insoluble fibers, and a fatty acid profile with predominance of mono and polyunsaturated lipids, which contributed to the improved nutritional quality of the cookies. Flour incorporation resulted in a higher moisture retention, browning, and a less cracked surface of the cookies, without affecting instrumental texture. The acceptance of cookies containing BNF increased. Using the check-all-that-apply (CATA) method, cookies with 20% BNF were characterized as nut aroma and flavor, sweet aroma and flavor, vanilla aroma and flavor, mild flavor, and crunchiness. Penalty-lift analysis identified a positive impact of nut-related attributes, such as nut aroma and flavor, on the overall acceptance of the cookies. The results highlight BNF's potential as an ingredient for gluten-free cookies with reduced added sugars, enhancing physicochemical, physical, and sensory aspects, and contributing to the development of more nutritious, innovative, and sustainable products. The production of gluten-free cookies is an easy-to-implement alternative for the full use of Brazil nuts processed in the Amazon region.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 3","pages":"185-196"},"PeriodicalIF":2.4,"publicationDate":"2026-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://aocs.onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.70038","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569043","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

Rapeseed Oil Cake Bio-Packaging: Physicochemical Properties and Application in Edible Oil Preservation 菜籽油饼生物包装：理化性质及其在食用油保鲜中的应用

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-03-02 Epub Date: 2025-12-19 DOI: 10.1002/aocs.70037

Leonardo Gabriel Vera, María Elizabeth Oroná, Ornella Francina Camiletti, Valeria Nepote, Cecilia Gabriela Riveros

{"title":"Rapeseed Oil Cake Bio-Packaging: Physicochemical Properties and Application in Edible Oil Preservation","authors":"Leonardo Gabriel Vera, María Elizabeth Oroná, Ornella Francina Camiletti, Valeria Nepote, Cecilia Gabriela Riveros","doi":"10.1002/aocs.70037","DOIUrl":"https://doi.org/10.1002/aocs.70037","url":null,"abstract":"<div>\u0000 \u0000 This study aimed to develop a rapeseed oil cake film (ROCF), characterize its physicochemical, optical, mechanical, and barrier properties, and evaluate its performance as a food packaging material for sunflower oil to prevent lipid oxidation. The film exhibited low lightness values (L = 17.48). Its water vapor permeability was 1.43 × 10−10 g m−1 s−1 Pa−1. The mechanical properties, including tensile strength, Young's modulus, and elongation at break, were 1.18 MPa, 0.036 MPa, and 13.86%, respectively. A storage assay (60 days; 23°C) was conducted on sunflower oil packaged in rapeseed oil cake packages (ROCPF), high-barrier ethylene vinyl alcohol pouches (EVOH), and Petri dishes (C). After 60 days of storage, the peroxide value (PV) and conjugated dienes (CD) of the sunflower oil samples were significantly lower in those packaged in ROCPF and EVOH than in C. The properties of ROCF were favorable, enabling its potential use in food packaging development. ROCPF proved highly effective in reducing oxidative deterioration and extending the shelf life of sunflower oil.\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 3","pages":"143-151"},"PeriodicalIF":2.4,"publicationDate":"2026-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147567097","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}

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