Journal of the American Oil Chemists Society最新文献

{"title":"Characterization of Bio-Based Phenolic Plasticizer Extracted From Rambutan Fruit Shell Waste: A Sustainable Alternative to Synthetic Plasticizers for Green Polymer Applications","authors":"Divya Divakaran,&nbsp;Indran Suyambulingam,&nbsp;Sunesh Narayanaperumal,&nbsp;Nadir Ayrilmis,&nbsp;Murugesan Palaniappan,&nbsp;Sivasubramanian Palanisamy,&nbsp;P. Senthamaraikannan,&nbsp;Siva Avudaiappan","doi":"10.1002/aocs.70087","DOIUrl":"https://doi.org/10.1002/aocs.70087","url":null,"abstract":"<p>The development of eco-friendly plasticizer is driving the interest of many scientists due to its environmentally benign nature. This study investigated the extraction and characteristics of bio-based phenolic compounds from underutilized rambutan shell waste (RSW) as potential plasticizers. A surfactant-assisted alkali-acid treatment was used to extract the plasticizer (RSWP), which was then selectively oxidized and dried to produce a solid plasticizer. FTIR revealed the presence of functional groups such as hydroxyl, ester, and aromatic moieties, which are critical for plasticization. XRD analysis indicated a crystalline-phase composition with a crystallinity index of 78.91%, suggesting possible compatibility with semicrystalline biopolymers. TGA and DSC tests showed superior thermal stability, with a peak degradation temperature of 302.97°C and a high residual char content of 48%. SEM and EDX tests revealed heterogeneous morphology as well as high carbon (42%) and sodium (30.8%) content, which may enhance hydrophilicity. Particle size analysis indicated considerable polydispersity, with an average particle size of 1.249 μm. An AFM investigation indicated anisotropic nanoscale roughness, with a larger peak-to-valley height in the horizontal scan (0.098 nm) than in the vertical (0.070 nm). The RSWP performed better than plasticizer systems in terms of heat endurance and surface smoothness, suggesting that it could be used as an environmentally friendly packaging alternative.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 7","pages":"741-755"},"PeriodicalIF":2.4,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.70087","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148373588","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":"A Review on Engineering Oleogels for Conventional Fat Replacement in Bakery Systems","authors":"Sampurna Ghosh,&nbsp;Souvadra Das,&nbsp;Debmalya Banerjee,&nbsp;Maciej Jarzębski,&nbsp;Sivaranjani Elumalai,&nbsp;Samarendra Maji,&nbsp;Hayeong Kim,&nbsp;Bala Chakravarthy Neelapu,&nbsp;Sivaraman Jayaraman,&nbsp;Kunal Pal","doi":"10.1002/aocs.70082","DOIUrl":"https://doi.org/10.1002/aocs.70082","url":null,"abstract":"<div>\u0000 \u0000 <p>In response to growing health concerns about saturated and trans fats, oleogels have emerged as a promising alternative to traditional solid fats across various food systems, particularly in bakery products. This review provides a comprehensive examination of the composition, structural mechanisms, and functional applications of the oleogels in bakery products. Additionally, strategies for oleogel formulation, including the direct, indirect, and capillary suspension methods of oleogelation, have been thoroughly discussed. Further, this review discusses the microstructure of different oleogel systems, their properties, and the nutritional benefits of oleogel systems. The structure—function relation of oleogels in bakery systems has also been discussed. Moreover, the challenges and regulatory considerations, specifically those established by the European Food Safety Authority (EFSA), are discussed, identifying the critical areas that require attention. While oleogels hold great potential as fat replacements, their application is limited by issues with sensory acceptability, thermal reversibility, cost, and scalability. Nevertheless, oleogels demonstrate significant potential as a clean-label, functional fat replacer, with future innovations likely to focus on developing a hybrid oleogels system for enhanced performance and broader applications.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 7","pages":"685-708"},"PeriodicalIF":2.4,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148373327","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":"Production Country Origin Impact on Soybean Oil Quality","authors":"Huazhen Liu,&nbsp;Micah Pope,&nbsp;Todd Doehring,&nbsp;Pradeep Kachroo,&nbsp;David Hildebrand","doi":"10.1002/aocs.70072","DOIUrl":"https://doi.org/10.1002/aocs.70072","url":null,"abstract":"<p>Previous studies have suggested variability in soybean oil quality depending on geographic origin of the soybeans. In this study, 1035 crude degummed soybean oil (raw oil unrefined except for degumming) samples collected from vessels and crushers over five harvest years (2020–2024) were analyzed for 11 key quality attributes. Soybean oil samples were sourced from soybeans that originated from the United States, Brazil, and Argentina. The results indicate that US-grown soybeans consistently produce the highest-quality oil, characterized by the lowest free fatty acid (FFA) levels and lowest neutral oil loss (NOL). Oils from US soybeans also exhibited the highest iodine values. In contrast, Argentine oil quality was intermediate, showing moderate FFA and NOL levels, while Brazilian soybean oil displayed the lowest overall quality, with elevated FFA, NOL, and mineral content. Differences in unsaponifiable matter, saponification value, iron content, and Lovibond red color were minimal or inconsistent across origins. Collectively, these findings demonstrate that soybean oil quality differs significantly among growing regions, with potential economic implications for processors and traders.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 7","pages":"757-762"},"PeriodicalIF":2.4,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.70072","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148373589","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":"Compositional Characterization, Quality Parameters, and Physicochemical and Bioactive Properties of Pequi (Caryocar brasiliense) Oils From Xingu and Cerrado in Mato Grosso, Brazil","authors":"Dhayna O. Sobral,&nbsp;Patrícia T. Souza,&nbsp;Gabriel S. L. Pereira,&nbsp;Sara Fraga,&nbsp;Maria E. O. Carvalho,&nbsp;Antonio J. A. Meirelles,&nbsp;Eduardo A. C. Batista,&nbsp;Klicia A. Sampaio,&nbsp;Guilherme J. Maximo","doi":"10.1002/aocs.70074","DOIUrl":"https://doi.org/10.1002/aocs.70074","url":null,"abstract":"<p>Pequi (\u0000 <i>Caryocar brasiliense</i>\u0000 ) is a native fruit widely distributed in Brazilian biomes, specially in Cerrado, known for its high oil yield and valuable bioactive composition. This study provides a comparative characterization of oils extracted from two varieties of pequi fruits from the Mato Grosso state, Brazil, the Xingu “giant pequi” and the common variety from Cerrado. The analyses included compositional and quality parameters characterization: fatty acid (FA) and triacylglycerol (TAG) profiles, lipid classes, acidity, moisture, volatile acids, and thermal behavior (melting and crystallization). The bioactive compounds content (carotenoids, tocopherols, and tocotrienols) and oil's antioxidant capacity were further evaluated. The Cerrado pequi oil exhibited a higher lipid content (60.15%) and predominance of monounsaturated FA, particularly oleic acid (64.03%), whereas Xingu oil showed a greater proportion of saturated FA (37.83%), mainly palmitic acid (35.81%). Both oils presented low acidity and moisture, confirming high oxidative quality. Xingu oil showed higher crystallization and melting temperatures (1.35°C and 20.88°C, respectively) associated with its greater content of di-saturated TAGs. The Cerrado oil, richer in unsaturated TAGs, displayed a wider melting range and lower transition temperatures, consistent with higher fluidity. The bioactive profile revealed elevated β/γ-tocopherol (7.48 mg kg⁻¹), β/γ-tocotrienol (1.80 mg kg⁻¹), and total carotenoid (37.43 mg 100 g⁻¹) contents in Xingu oil, while Cerrado oil contained higher α-tocopherol levels (7.39 mg kg⁻¹). Xingu oil also demonstrated superior antioxidant activity (IC₅₀ = 65.58 μg mL⁻¹) compared to Cerrado oil (117.94 μg mL⁻¹), reflecting the synergistic action among tocopherols, tocotrienols, and carotenoids. These results highlight the influence of regional origin on the physicochemical and functional characteristics of \u0000 <i>C. brasiliense</i>\u0000 oils. Xingu oil, with its greater thermal and oxidative stability, shows potential for use in frying oils, margarines, and bakery shortenings, whereas Cerrado oil stands out for its nutritional quality and suitability in cosmetic and nutraceutical formulations.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 6","pages":"609-622"},"PeriodicalIF":2.4,"publicationDate":"2026-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.70074","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148208909","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":"Structure Design of a Calcium-Fortified Vegan Food Based on Gels From Conventional Soy Protein Isolate Emulsions","authors":"Maria José Rodriguez Batiller,&nbsp;Lina Rodriguez Pineda,&nbsp;Juan Manuel Montes de Oca Avalos,&nbsp;Maria Lidia Herrera,&nbsp;Karina D. Martinez","doi":"10.1002/aocs.70084","DOIUrl":"https://doi.org/10.1002/aocs.70084","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to develop and characterize a new food system for vegan consumption, using a commercial soy protein isolate (SP) enriched with a calcium salt (CaCl₂) to form emulsion-filled protein gel with glucono delta-lactone (GDL), based on emulsions containing 2%, 4%, or 6% soybean oil. Key formulation parameters, such as protein concentration, the protein-to-oil ratio, and gelling agent ratios, were optimized using static light scattering (SLS) and Turbiscan analysis. Samples prepared with 2% and 6% SP, 4% oil phase, and a GDL/SP ratio of 0.4 were chosen for more in-depth analysis. The effects of calcium addition were investigated, and the structural properties of the matrices were characterized using confocal laser scanning microscopy (CLSM) and small-angle X-ray scattering (SAXS). The results revealed that incorporating 0.3% of CaCl₂ into the 6% SP-stabilized emulsion led to a decrease in the size of the elements that dispersed light in the emulsion-filled protein gel, as evaluated by SAXS, promoting the formation of a homogeneous emulsion-filled protein gel network at high soy protein concentrations, as shown by CLSM, due to molecular synergistic mechanisms between GDL and CaCl₂. In conclusion, these findings demonstrate that calcium addition is a promising strategy for designing novel and homogeneous protein matrices with enhanced stability, thereby advancing the development of functional plant-based emulsion-filled protein gels suitable for vegan applications.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 6","pages":"569-580"},"PeriodicalIF":2.4,"publicationDate":"2026-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148208953","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 Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low-Fat Cold-Pressed Oil Mayonnaise","authors":"S. Gülen,&nbsp;D. Günal-Köroğlu,&nbsp;S. Turan","doi":"10.1002/aocs.70083","DOIUrl":"https://doi.org/10.1002/aocs.70083","url":null,"abstract":"<p>This study investigates the effects of xanthan gum, carrot flour, and pumpkin flour on the physicochemical, rheological, and bioactive properties of 50% (w/w) low-fat mayonnaise prepared with cold-pressed oils. Two sets of mayonnaises were prepared: one with sesame oil supplemented with 6%–8% carrot flour, and another with black cumin oil supplemented with 8%–10% pumpkin flour. For comparison, a control mayonnaise containing 0.5% xanthan gum as a stabilizer was also prepared. Mayonnaise was produced in two stages using a kitchen-type mixer: the aqueous phase (egg yolk powder, water, and vinegar) was mixed for 2 min, followed by gradual incorporation of oil with continuous mixing for 15 min. Carrot and pumpkin flours enhanced antioxidant capacity and bioactive compound content compared to the control. Flour addition also influenced color, darkening the samples, and increasing yellowness. Rheological analysis showed shear-thinning behavior for all mayonnaises, with xanthan gum increasing both viscosity and yield stress, carrot flour mainly increasing viscosity, and pumpkin flour mainly increasing yield stress. Oxidative stability, assessed by conjugated dienes (CD), <i>K</i>\u0000 ₂₃₂, <i>K</i>\u0000 ₂₇₀, peroxide (PV), and <i>p</i>-Anisidine values (<i>p</i>-AV), was improved in flour-enriched samples compared with the control, with pumpkin flour showing the greatest protection against both primary and secondary oxidation, while xanthan gum formulations showed the highest deterioration. Pearson correlation analysis confirmed that higher phenolic content and antiradical activity were strongly and inversely associated with PV, <i>p</i>-AV, <i>K</i>\u0000 ₂₃₂, and <i>K</i>\u0000 ₂₇₀ values, demonstrating the oxidation-inhibiting effect of carrot and pumpkin flours. These findings support the use of clean-label, and bioactive-rich ingredients enhances oxidative stability in mayonnaise, providing insights into their potential to support product shelf life.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 6","pages":"641-655"},"PeriodicalIF":2.4,"publicationDate":"2026-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.70083","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148208990","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":"Harnessing the Interfacial Activity of Soluble Faba Protein-Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil-in-Water Emulsions","authors":"Shahrzad Sharifimehr,&nbsp;Supratim Ghosh","doi":"10.1002/aocs.70070","DOIUrl":"https://doi.org/10.1002/aocs.70070","url":null,"abstract":"<p>In oil-in-water emulsions, lipid oxidation begins at the interface between the two phases. One strategy to slow down this process is to place antioxidants at the interface, where they can directly block oxidative reactions. This study explored that idea by conjugating soluble faba bean protein with tannic acid using the free-radical grafting method. The conjugate improved the surface activity and showed a more compact structure at the interface than the protein. The resultant conjugate (containing 1 wt% protein) was used to prepare a 5 wt% canola oil-in-water emulsion at pH 3.0. The conjugate-stabilized emulsions displayed a d_4,3 of 560 nm, a zeta potential of 38.6 mV, and an accelerated creaming velocity of 348.5 μm/min at 2100 g. Environmental stability was assessed under varying NaCl concentrations, a freeze–thaw cycle, heat treatment (90°C for 30 min), and a combined heat-salt treatment over 28 days. The emulsions were stable to a freeze–thaw cycle and heat treatment, while salt addition led to extensive droplet aggregation. Autofluorescence confocal microscopy confirmed the presence of tannic acid at the oil droplet surface. Measurement of peroxide and p-anisidine values underscored the pivotal role of interfacial tannic acid in retarding lipid oxidation. After 28 days of storage at 60°C, the conjugate emulsion's p-anisidine values were notably lower than those of the protein emulsions, affirming the enhanced oxidative stability provided by the interfacial polyphenol. These findings confirmed the potential of protein-polyphenol conjugates to improve the lipid oxidation stability of emulsions.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 6","pages":"581-595"},"PeriodicalIF":2.4,"publicationDate":"2026-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.70070","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148208954","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":"Adulteration of Edible Oils: Additives and Detection Methods—A Systematic Review","authors":"Dinithi D. Sakalasuriya,&nbsp;Nimanthi Jayathilaka,&nbsp;Kapila N. Seneviratne","doi":"10.1002/aocs.70077","DOIUrl":"https://doi.org/10.1002/aocs.70077","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;p&gt;Adulteration of edible oils poses significant health and economic risks worldwide. This systematic review evaluates the types of adulterants present in edible oils and critically examines analytical detection methods, emphasizing their reliability, sensitivity, and applicability. The review was conducted in accordance with PRISMA 2020 guidelines. A comprehensive search strategy using defined keywords and Boolean operators was applied across PubMed, JSTOR, MEDLINE, Web of Science, and Scopus, covering literature from 1965 to 2025. Additional studies were identified through Google Scholar, forward and backward citation tracking, and manual searches of relevant journals via platforms such as ScienceDirect, SpringerLink, Wiley Online Library, and Taylor &amp; Francis. National and international regulatory documents, including food safety standards, were also reviewed. Eligible studies were published in English and focused on edible oil adulteration, additives, or detection methodologies involving analytical, spectroscopic, chromatographic, or molecular techniques. Exclusion criteria included duplicates, low-quality studies, inaccessible full texts, insufficient data, and studies on non-edible or industrial oils. The search yielded 490 records. After removing duplicates and screening, 273 articles were assessed by title and abstract, and 203 full texts were sought, of which 89 were unavailable. Of the 114 full-text articles reviewed, 73 were excluded due to poor data reporting, methodological weaknesses, irrelevance, or being in a non-English language. An additional 128 studies were included from previous reviews and other sources, resulting in 169 studies analyzed, and no protocol was registered for this review. A wide range of traditional and advanced analytical techniques is currently employed for the detection of edible oil adulteration. However, the growing use of increasingly sophisticated and economically motivated adulteration strategies, such as the substitution of high-value oils with lower-cost edible or non-edible oils, the addition of undeclared additives, and blending with refined or deodorized oils, often challenges conventional quality parameters. This review comprehensively outlines common and emerging adulterants and critically evaluates available detection approaches, including chemical assays, chromatographic and spectroscopic techniques, sensor-based systems, and molecular biology-based methods. The advantages and limitations of each method are discussed in terms of sensitivity, specificity, cost, technical complexity, and practical applicability. Overall, the review highlights the complementary roles of low-cost screening tools and advanced analytical technologies and emphasizes the need for continuous methodological innovation and robust regulatory frameworks to ensure effective oil authentication, consumer protection, and public health safety. However, with the advent of new adulteration methods that","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 6","pages":"533-556"},"PeriodicalIF":2.4,"publicationDate":"2026-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148208899","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":"Classifying the Ripeness of Oil Palm Fresh Fruit Bunches Using a Mixed-Order Relation-Aware Recurrent Neural Network Approach for Enhanced Agricultural Monitoring and Optimized Crop Management in Agriculture","authors":"S. Devi Mahalakshmi,&nbsp;P. Golda Jeyasheeli,&nbsp;S. Vanitha Sivagami,&nbsp;A. Meenakshi","doi":"10.1002/aocs.70068","DOIUrl":"https://doi.org/10.1002/aocs.70068","url":null,"abstract":"<div>\u0000 \u0000 <p>Oil palm production has increased rapidly since 2012, particularly in Guatemala, Malaysia, and Indonesia. Accurate Fresh Fruit Bunch classification is vital for oil yield and quality, but manual grading is inefficient and existing deep learning methods are computationally intensive. To overcome these challenges, this study proposes an optimized Oil Palm Fresh Fruit Bunch Ripeness classification framework based on a Mixed-Order Relation-Aware Recurrent Neural Network (OP-FFBR-MORA-RNN). The proposed methodology integrates Confidence Partitioning Sampling Filtering (CPSF) for effective image localization, cropping, and resizing, followed by Revised Tunable Q-Factor Wavelet Transform (RTQFWT) to extract discriminative features. These features are subsequently classified using a Mixed-Order Relation-Aware Recurrent Neural Network (MORA-RNN), with its parameters optimized via the Fractional Pelican African Vulture Optimization (FPAVO) algorithm to enhance classification accuracy. The model categorizes FFBs into five ripeness classes: overripe, ripe, abnormal, empty fruit, and under-ripe. Experimental evaluation on an oil palm dataset demonstrates that OP-FFBR-MORA-RNN achieves 97.8% accuracy, 97.6% precision, and a low error rate of 2.4%, outperforming existing methods such as Oil Palm Fresh Fruit Bunch Ripeness categorization on mobile devices using Convolutional Neural Network (OP-FFBR-MD-CNN), Machine Vision for maturity classification using Artificial Neural Network (MVM-OP-FFBR-ANN), and Object Detection for Oil Palm Fruit Bunches using You-Only-Look-Once (OB-OPFBR-YOLOv7). These results confirm the framework's effectiveness for reliable, scalable, and efficient ripeness classification, supporting improved agricultural monitoring and optimized crop management.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 6","pages":"633-640"},"PeriodicalIF":2.4,"publicationDate":"2026-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148208993","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":"Tannat Grape Pomace Extracts as Alternative Structurants for High Oleic Sunflower Oil Oleogels","authors":"Jimena Lázaro,&nbsp;Iván Jachmanián,&nbsp;Bruno Irigaray","doi":"10.1002/aocs.70081","DOIUrl":"https://doi.org/10.1002/aocs.70081","url":null,"abstract":"<div>\u0000 \u0000 <p>The aim of this work was to evaluate the potential of tannat grape pomace (GP) extracts for their use as novel oleogelators. Commercial natural waxes (paraffin [PFW], candelilla [CLW], carnauba [CRW], sunflower [SFW], and beeswax [BW]) commonly used as structurants were also studied. High oleic sunflower oil (HOSFO) was selected as oil matrix among other refined oils for its outstanding nutritional quality, and thermal and oxidative stability. GP extracts were produced using three different solvent systems: chloroform (Chl), cyclohexane (Cy) and a mixture of hexane/isopropanol 3/2 (HxI) at a 1/5 (wt/v) ratio. Extracts from Chl and Cy exhibited a minimum gelling concentration (or critical concentration C*) of 5%, while HxI extract failed to achieve HOSFO oleogelation when incorporated at that concentration. Differential scanning calorimetry analyses indicated that at C*, the extracts' oleogels showed greater resistance to crystallization than those based on commercial waxes. Polarized light microscopy analyses showed that at C*, GP-Cy oleogel displayed evenly distributed tiny needle-like crystals in a compact network, while GP-Chl exhibited skinny long needle crystals in a very dense structure with some big clusters, which suggested GP-Cy oleogels might display better oil binding capacity than GP-Chl gels. Although GP extracts exhibited higher C* than all the other waxes tested, results demonstrated the high feasibility of using grape pomace extracts as alternative oleogelators for edible oils.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 6","pages":"557-568"},"PeriodicalIF":2.4,"publicationDate":"2026-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148208905","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}