Journal of the American Oil Chemists Society最新文献_第7页

Factors Affecting Lipid Crystallization: Chemical Composition and Processing Conditions 影响脂质结晶的因素：化学成分和加工条件

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-05-04 Epub Date: 2026-02-20 DOI: 10.1002/aocs.70062

María Regina Ramos Ramos, Lina María Rodríguez Pineda, María Lidia Herrera

{"title":"Factors Affecting Lipid Crystallization: Chemical Composition and Processing Conditions","authors":"María Regina Ramos Ramos, Lina María Rodríguez Pineda, María Lidia Herrera","doi":"10.1002/aocs.70062","DOIUrl":"https://doi.org/10.1002/aocs.70062","url":null,"abstract":"<div>\u0000 \u0000 <p>Lipid crystallization plays a key role in determining the structure, stability, and functional performance of fat-based products, as it is a hierarchical process involving nucleation, crystal growth, aggregation, and the formation of a three-dimensional network, with each stage strongly influenced by both compositional and processing variables. The triacylglycerol molecular profile, along with minor lipid constituents and additives, governs polymorphic transitions and crystalline organization, while external parameters—such as shear, cooling rate, isothermal crystallization temperature, and ultrasound treatment—further modulate nucleation kinetics, crystal morphology, and network connectivity. The interplay between these internal and external factors dictates the formation of metastable and stable polymorphs (α, β′, β), which are critical to the physical properties and sensory attributes of high-fat containing foods, particularly in confectionery applications. This review summarizes both fundamental concepts and recent advances in lipid crystallization, with an emphasis on engineered lipid systems and processing innovations aimed at controlling polymorphism, preventing undesirable textural changes while also examining the effects of chemical composition and processing conditions in depth and presenting successful examples of alternatives to <i>trans</i> fats and cocoa butter in confectionery fats.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 5","pages":"355-369"},"PeriodicalIF":2.4,"publicationDate":"2026-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148048986","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

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-05-04

引用次数: 0

Development and Performance Evaluation of Bio-Cutting Fluid From Chemically Modified Palm Oil With Cassia fistula Oil as an Additive 决明子油化学改性棕榈油生物切削液的研制及性能评价

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-05-04 Epub Date: 2026-03-15 DOI: 10.1002/aocs.70067

T. Maneesh, U. G. Anandhan, Baiju Sasidharan, S. Rani, Ananthan D. Thampi, P. Rakesh

{"title":"Development and Performance Evaluation of Bio-Cutting Fluid From Chemically Modified Palm Oil With Cassia fistula Oil as an Additive","authors":"T. Maneesh, U. G. Anandhan, Baiju Sasidharan, S. Rani, Ananthan D. Thampi, P. Rakesh","doi":"10.1002/aocs.70067","DOIUrl":"https://doi.org/10.1002/aocs.70067","url":null,"abstract":"<div>\u0000 \u0000 <p>The research aims to develop a bio-cutting fluid with transesterified palm oil (TPO) as the base oil and <i>Cassia fistula</i> oil (CFO) as the bio-additive. Transesterification is used to modify palm oil chemically. The study investigated the physicochemical, tribological, oxidation stability, corrosion stability, and thermal properties of palm oil (PO), TPO, and TPO with 5 wt.% of CFO. Bio-cutting fluid is developed by mixing optimized oil samples along with Tween 80 and Span 80 in water. The performance test for the formulated cutting fluid was conducted on a standard milling machine, and the findings were compared with commercially available cutting fluid. The optimized oil sample, TPO with 5 wt.% CFO, enhanced the tribological property when compared to TPO. The oxidation stability and cold flow properties of TPO were also significantly enhanced after adding CFO due to the fatty acid composition of the CFO. The developed green cutting fluid (GCF) showed a reduction in surface roughness and cutting force when compared to the commercial cutting fluid (CCF). The works related to the usage of CFO as an additive for bio-lubricants are limited, and the present study reveals the potential of CFO as an effective bio-additive for lubricant application, making the work novel. The newly developed bio-cutting fluid can be a potential substitute for petroleum-derived cutting fluids.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 5","pages":"461-473"},"PeriodicalIF":2.4,"publicationDate":"2026-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148048287","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

Shea Butter: A Comprehensive Review of Its Compositions, Processing, Applications, and Challenges 乳木果油：其成分、加工、应用和挑战的综合综述

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-05-04 Epub Date: 2026-02-26 DOI: 10.1002/aocs.70065

Hong Zhang, Yingxua Zhou, Xuebing Xu

{"title":"Shea Butter: A Comprehensive Review of Its Compositions, Processing, Applications, and Challenges","authors":"Hong Zhang, Yingxua Zhou, Xuebing Xu","doi":"10.1002/aocs.70065","DOIUrl":"https://doi.org/10.1002/aocs.70065","url":null,"abstract":"<div>\u0000 \u0000 <p>Shea butter, derived from the kernels of <i>Vitellaria paradoxa</i>, is a multifunctional fat widely used in food, cosmetic, and pharmaceutical industries. This review provides a comprehensive overview of its physicochemical properties, biological activities, and the current state of processing technologies. The paper begins by highlighting the unique composition of shea butter, including its high content of stearic and oleic acids, along with bioactive unsaponifiable matter such as tocopherols, sterols, and triterpenes. Various extraction and refining methods, ranging from traditional artisanal approaches to advanced mechanical, solvent, and enzymatic techniques, are critically evaluated for their impact on yield, quality, and sustainability. Applications across different sectors are examined, with emphasis on functional, nutritional, and therapeutic attributes. Special attention is given to the roles and challenges associated with unsaponifiable components, which complicate fractionation and stability but offer significant bioactivity. The review also identifies major production and quality control challenges, particularly in achieving product standardization and improving local processing efficiency. Finally, future perspectives are proposed, focusing on technological innovation, value addition, and socio-economic development. This work underscores the importance of integrated approaches to optimize shea butter production and utilization across industries.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 5","pages":"399-422"},"PeriodicalIF":2.4,"publicationDate":"2026-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148049902","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

Valorization of Flaxseed Cake: Sequential SFE and PLE for Oil Removal, Phenolic Extraction, and Protein Functionality Assessment 亚麻籽饼的价值评价：连续SFE和PLE用于油脂去除，酚类提取和蛋白质功能评估

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-05-04 Epub Date: 2026-03-18 DOI: 10.1002/aocs.70073

Emilse Negro, Cecilia Dauber, Carla Bonifacino, Cecilia Abirached, Luciana Vera Candioti, Claudio A. Bernal, Ignacio Vieitez

{"title":"Valorization of Flaxseed Cake: Sequential SFE and PLE for Oil Removal, Phenolic Extraction, and Protein Functionality Assessment","authors":"Emilse Negro, Cecilia Dauber, Carla Bonifacino, Cecilia Abirached, Luciana Vera Candioti, Claudio A. Bernal, Ignacio Vieitez","doi":"10.1002/aocs.70073","DOIUrl":"https://doi.org/10.1002/aocs.70073","url":null,"abstract":"<div>\u0000 \u0000 <p>Flaxseed cake, a by-product of oil extraction by cold pressing, has attracted considerable interest due to its nutritional, functional, and medicinal value. It is characterized by its content of proteins, residual oil, dietary fiber, and phenolic compounds. This study aimed to apply sequential supercritical fluid extraction (SFE) for oil removal and pressurized liquid extraction (PLE) for phenolic recovery, while also evaluating the antioxidant activity of the obtained extract and the functional properties of the PLE residue as a potential food ingredient. The flaxseed cake was defatted using SFE at 400 bar and 70°C. Under these conditions, 21.2% ± 0.8% (w/w) of flaxseed oil was recovered, containing 406 ± 9 mg/kg of γ-tocopherol. PLE, using 100% ethanol, showed a higher concentration of total phenolic compounds (15.0 ± 1.8 mg GAE/g) and a higher ABTS antioxidant capacity (227.3 ± 1.6 μmol TE/g). The addition of the phenolic compounds extract enhanced the oxidative stability of flaxseed oil samples, increasing the induction period to 96%. The functional properties of the PLE residue indicated a maximum protein solubility (40%) under alkaline conditions. This residue, rich in protein and mucilage, exhibited good water retention and oil binding capacities. Emulsion stability was significantly influenced by both protein concentration and pH. The most stable emulsions after 24 h were obtained with a protein concentration of 2.5% and a pH of 4.2. These findings demonstrate that the sequential extraction process was effective in recovering residual oil and phenolic compounds. This approach highlights the importance of implementing environmentally friendly extraction methods that not only minimize ecological impact but also promote the valorization of agroindustrial by-products.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 5","pages":"475-488"},"PeriodicalIF":2.4,"publicationDate":"2026-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148048775","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

Optimization of Supercritical Carbon Dioxide Extraction Conditions for Enhancing the Quality and Lipid Composition of Coconut Oil in Thailand 提高泰国椰子油品质及脂质组成的超临界二氧化碳萃取条件优化

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-05-04 Epub Date: 2026-03-07 DOI: 10.1002/aocs.70069

Teerasak Punvichai, Santichai Inrit, Sirusa Kritsanapuntu, Chatchawan Chotimarkorn, Prodpran Khamon, Preeyabhorn Detarun, Sujitra Arwatchananukul, Pornsiri Suebpongsang

{"title":"Optimization of Supercritical Carbon Dioxide Extraction Conditions for Enhancing the Quality and Lipid Composition of Coconut Oil in Thailand","authors":"Teerasak Punvichai, Santichai Inrit, Sirusa Kritsanapuntu, Chatchawan Chotimarkorn, Prodpran Khamon, Preeyabhorn Detarun, Sujitra Arwatchananukul, Pornsiri Suebpongsang","doi":"10.1002/aocs.70069","DOIUrl":"https://doi.org/10.1002/aocs.70069","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated the factors temperature, pressure, and extraction time affecting the quality of supercritical carbon dioxide (SC-CO<sub>2</sub>) extraction and the lipid composition of coconut oil sourced from the Haad Nang Gam Community Tourism Enterprise in Surat Thani Province, Thailand. The extraction was performed at temperatures ranging within 35°C–100°C, pressures of 74–450 bar, and extraction times of 30–90 min. It was found that at a temperature of 35°C, a pressure of 450 bar, and an extraction time of 90 min, the coconut oil yield was 42.32% ± 0.31%, which is 2.3 times higher than the yield obtained using the mechanical screw pressing technique and corresponds to an extraction efficiency of 94.4% compared to hexane solvent extraction. The peroxide value was 1.26 ± 0.09 meq O<sub>2</sub>/kg oil, which is lower than the peroxide values obtained from mechanical pressing and hexane solvent extraction, which were 1.46 ± 0.06 and 1.57 ± 0.02 meq O<sub>2</sub>/kg oil, respectively. Furthermore, SC-CO<sub>2</sub> extraction proved to be an efficient and selective method, yielding a higher amount of lauric acid (C12:0) compared to hexane solvent extraction and mechanical screw pressing, with the lauric acid content reaching 47.43%. The highest selective extraction of lauric acid, up to 52.02%, was achieved using SC-CO<sub>2</sub> at 35°C, 150 bar, and an extraction time of 90 min.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 5","pages":"435-447"},"PeriodicalIF":2.4,"publicationDate":"2026-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148047233","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

Mesopelagic Fish as a Promising New Source of Omega-3 Fatty Acids in Comparison With Australian Commercial Seafood 中远洋鱼类作为一种有前途的Omega-3脂肪酸新来源与澳大利亚商业海鲜的比较

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-05-04 Epub Date: 2026-03-18 DOI: 10.1002/aocs.70075

Bowen Zhang, Patti Virtue, Peter D. Nichols, Kim Jye Lee Chang

{"title":"Mesopelagic Fish as a Promising New Source of Omega-3 Fatty Acids in Comparison With Australian Commercial Seafood","authors":"Bowen Zhang, Patti Virtue, Peter D. Nichols, Kim Jye Lee Chang","doi":"10.1002/aocs.70075","DOIUrl":"https://doi.org/10.1002/aocs.70075","url":null,"abstract":"<p>Global dietary guidelines consistently recommend regular seafood consumption to support adequate omega-3 long-chain (≥ C<sub>20</sub>) polyunsaturated fatty acid (<i>n</i>-3 LC-PUFA) intake. Most international health authorities advise two servings of seafood per week, including at least one serve of oily fish, to achieve approximately 500 mg/day of combined eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In Australia, the suggested daily targets are estimated at 430 mg/day for women and 610 mg/day for men. Growing national demand for seafood, with increasing pressures on traditional fisheries and climate-driven changes in ocean productivity, highlight the need to attempt to diversify sustainable sources of marine omega-3s. Mesopelagic fish represent a vast, underutilized biomass with growing recognition of their potential future contribution to human nutrition. This study demonstrates that Tasman Sea mesopelagic species contain <i>n</i>-3 LC-PUFA contents comparable to, or exceeding, those found in commonly consumed Australian commercially available seafoods. These results highlight the potential of these species as a future option to support Australia's seafood sustainability and nutritional security, while emphasizing the necessity for precautionary management and a comprehensive assessment before any large-scale exploitation.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 5","pages":"489-494"},"PeriodicalIF":2.4,"publicationDate":"2026-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.70075","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148048814","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

Supercritical Carbon Dioxide Extraction: Antioxidant Activity and Lipid Composition of Hemp Seed Oil in Thailand 超临界二氧化碳萃取：泰国大麻籽油的抗氧化活性和脂质组成

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-04-07 Epub Date: 2026-01-21 DOI: 10.1002/aocs.70047

Teerasak Punvichai, Jantarat Pipakdee, Tharawee Wachiratreeyakul, Hattipong Chaitham, Sirusa Kritsanapuntu, Chatchawan Chotimarkorn, Preeyabhorn Detarun, Ladawan Lerslerwong, Rungrat Saeyang

{"title":"Supercritical Carbon Dioxide Extraction: Antioxidant Activity and Lipid Composition of Hemp Seed Oil in Thailand","authors":"Teerasak Punvichai, Jantarat Pipakdee, Tharawee Wachiratreeyakul, Hattipong Chaitham, Sirusa Kritsanapuntu, Chatchawan Chotimarkorn, Preeyabhorn Detarun, Ladawan Lerslerwong, Rungrat Saeyang","doi":"10.1002/aocs.70047","DOIUrl":"10.1002/aocs.70047","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, we examine the factors affecting the quality of supercritical carbon dioxide (SC-CO<sub>2</sub>) extraction, as well as the antioxidant and lipid compositions of hemp seed oil from Thailand. Supercritical CO<sub>2</sub> extraction was conducted under different pressures (74–400 bar), temperatures (32°C–150°C), and extraction times (30–120 min) to evaluate their effects on hemp seed oil yield and antioxidant properties. Using the SC-CO<sub>2</sub> extraction technique on recently harvested hemp seeds (with an initial moisture content of ~7%–8% prior to oven drying), and under optimized conditions of 32°C, 400 bar, and 120 min, the process achieved an extraction yield of 26.26% ± 0.24% (dry weight basis). This corresponds to 85.82% of the yield obtained through hexane extraction. The total phenolic content reached its peak, measuring 163.2 ± 0.4 mg GAE/g extract. The antioxidant activity, assessed from the DPPH radical scavenging activity, displayed the most favorable results, with an IC<sub>50</sub> of 1.5 ± 0.1 mg/mL. Furthermore, the recently harvested hemp seed samples contained a significant quantity of cannabidiol, measuring 0.22 mg/g. Additionally, the FRAP of extract from recently harvested hemp seeds exceeded that from dry seeds (moisture 1%–2%), measuring 148.6 ± 1.4 and 139.3 ± 0.3 μmol FeSO<sub>4</sub>/g extract, respectively. These results highlight that hemp seed extract is a rich source of polyunsaturated fatty acids, constituting 72.91% of the content, with linoleic acid (C18:2n6c) having the highest 51.45% concentration.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 4","pages":"261-275"},"PeriodicalIF":2.4,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147696322","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

Microwave Effects on Structure and Antioxidant Activity of Perilla Oil Melanoidins 微波对紫苏油类黑素结构及抗氧化活性的影响

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-04-07 Epub Date: 2026-02-15 DOI: 10.1002/aocs.70050

Xinlei Shi, Ling Yao, Chuying Chen, Heyan Li, Zhihua Song, Jianhua Huang, Xingguo Wang

{"title":"Microwave Effects on Structure and Antioxidant Activity of Perilla Oil Melanoidins","authors":"Xinlei Shi, Ling Yao, Chuying Chen, Heyan Li, Zhihua Song, Jianhua Huang, Xingguo Wang","doi":"10.1002/aocs.70050","DOIUrl":"10.1002/aocs.70050","url":null,"abstract":"<div>\u0000 \u0000 <p>Melanoidins contribute to the sensory and functional properties of perilla oil. This study explored the impact of microwave pretreatment on the formation, structure, and antioxidant activity of melanoidins in perilla oil. Structural characteristics were analyzed using Fourier-transform infrared spectroscopy (FTIR), ultraviolet–visible spectroscopy (UV–Vis), fluorescence spectroscopy, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS), and ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). Antioxidant activity was evaluated by DPPH and ABTS radical scavenging and reducing power assays. Results showed that higher microwave intensity promoted the formation of melanoidins, reflected by increased absorbance and fluorescence signals. The strongest DPPH activity (142.35 μmol TE/g) was observed at 700 W for 10 min, while the highest ABTS activity (159.03 μmol TE/g) occurred at 540 W for 8 min. Melanoidins formed under these conditions contain glyoxal-derived polymeric units and nine free phenolic compounds, including caffeic acid, rosmarinic acid, luteolin, and others. Among them, rosmarinic acid was dominant (18.73–43.02 μg/100 mg), followed by caffeic acid and apigenin. Microwave treatment significantly increased total soluble free phenolics, supporting their synergistic contribution to antioxidant enhancement. The study demonstrates that microwave pretreatment can enhance the structural complexity and functional properties of melanoidins in perilla oil. These findings highlight the potential application of melanoidins as natural antioxidants in functional foods and nutritional products.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 4","pages":"325-342"},"PeriodicalIF":2.4,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147696381","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

Saccharification and Co-Fermentation of Ammoniated Corn Stover by Phaffia Rhodozyma for Astaxanthin Production 法菲酵母对氨化玉米秸秆的糖化和共发酵生产虾青素

IF 2.4 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2026-04-07 Epub Date: 2026-02-10 DOI: 10.1002/aocs.70051

Ryan J. Stoklosa, Valerie García-Negrón, David B. Johnston

{"title":"Saccharification and Co-Fermentation of Ammoniated Corn Stover by Phaffia Rhodozyma for Astaxanthin Production","authors":"Ryan J. Stoklosa, Valerie García-Negrón, David B. Johnston","doi":"10.1002/aocs.70051","DOIUrl":"10.1002/aocs.70051","url":null,"abstract":"<div>\u0000 \u0000 <p>High value co-products generated from waste agricultural feedstocks are important components that can improve economic conditions for integrated biorefineries. Red pigmented carotenoids, such as astaxanthin, are one type of co-product that can add value to biorefineries based on its wide range of uses that include supplementing aquaculture feed, natural dyes for fabrics, food, and pharmaceuticals. In this work, corn stover was ammoniated using the low moisture anhydrous ammonia (LMAA) process. The pretreated corn stover was then deconstructed and converted to astaxanthin using simultaneous saccharification and co-fermentation (SSCF) with the yeast strain <i>Phaffia rhodozyma</i>. Four different commercially available cellulase enzyme formulations were used to release monomeric sugars during SSCF. Two different enzyme formulations used for SSCF processing allowed for 4 mg/L astaxanthin to be produced. One interesting finding was that total sugar consumption did not correlate to higher astaxanthin titers. This result provides more evidence that astaxanthin generation from yeasts is tightly controlled based upon the availability of both carbon and nitrogen in the fermentation media.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 4","pages":"313-323"},"PeriodicalIF":2.4,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147696295","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