Journal of the American Oil Chemists Society最新文献_第9页

Developing thermally stable beverage emulsions using mildly fractionated pea proteins 利用温和分馏的豌豆蛋白开发热稳定饮料乳剂

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-02-20 DOI: 10.1002/aocs.12825

Neksha Diwakar Devaki, Supratim Ghosh

{"title":"Developing thermally stable beverage emulsions using mildly fractionated pea proteins","authors":"Neksha Diwakar Devaki, Supratim Ghosh","doi":"10.1002/aocs.12825","DOIUrl":"10.1002/aocs.12825","url":null,"abstract":"Oil-in-water emulsions are widely used as the base flavoring or clouding agents in various beverages. Pulse proteins can play a major role as a natural emulsifier in beverages. However, the presence of insoluble components greatly minimizes their potential application in beverage emulsions. In this work, pea protein concentrate was mildly fractionated by aqueous centrifugation to recover a soluble fraction with 71% protein yield, which was then used to develop 5% oil-in-water emulsions using a high-pressure homogenizer. Emulsion stability was tested by heat treatment (90°C, 30 min) in the presence of NaCl (0–1 M) at pH 7.0 and 2.0. Stability increased upon the addition of salt at pH 7, while at pH 2, proteins and droplets aggregated. Heat treatment led to extensive aggregation at both pH values, which was further worsened by salt. To prevent thermal destabilization, the proteins were heat-treated at 75°C for 30 min for partial denaturation before emulsification under hot conditions. The heat-treated protein-stabilized emulsions at pH 7 had superior thermal stability at all salt concentrations without aggregation. However, a similar improvement was not observed at pH 2. Pre-heating the soluble protein exposed the hydrophobic patches, leading to better adsorption on the droplet surface, which did not show additional aggregation upon further heating the emulsions at pH 7. Interestingly, heat-treated protein-stabilized emulsions showed a 44% drop in lipid digestibility compared to the original emulsions. The proposed approach could be a valuable addition to the utilization of pea proteins in beverage emulsions that could withstand heat treatment during food processing.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 10","pages":"981-996"},"PeriodicalIF":1.9,"publicationDate":"2024-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139949493","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

Effect of microwave and oven roasting on chemical composition, bioactive properties, phenolic compounds and fatty acid compositions of sunflower seed and oils 微波和烤箱焙烧对葵花籽和油的化学成分、生物活性特性、酚类化合物和脂肪酸组成的影响

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-02-14 DOI: 10.1002/aocs.12824

Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu, Havvanur Yılmaz, Belal M. Mohammed, Zainab Albakry

{"title":"Effect of microwave and oven roasting on chemical composition, bioactive properties, phenolic compounds and fatty acid compositions of sunflower seed and oils","authors":"Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu, Havvanur Yılmaz, Belal M. Mohammed, Zainab Albakry","doi":"10.1002/aocs.12824","DOIUrl":"10.1002/aocs.12824","url":null,"abstract":"In this study, the effects of microwave (540, 720 and 900 W) and oven (120, 150 and 230°C) roasting techniques on the total phenolics, flavonoids, antioxidant capacity, polyphenolic and fatty acid results of sunflower seed and oils were investigated. Total phenol (except oven 150°C), flavonoid (except oven 120°C) contents and antioxidant activity values of sunflower seeds and oils subjected to oven and microwave heat treatment decreased compared to the control. Total phenolic, total flavonoids and antioxidant activities were higher in MRS oil than ORS oil. Individual phenolic constituent in both seed and oil samples from ORS and MRS showed significant (p < 0.05) changes to the control (non-roasted seed and its oil). A general increase in the phenolic components of seeds and oils was observed with oven and microwave roasting compared to the control. Oleic acid values (%) of the oil extracted from seeds roasted in oven and microwave systems were recorded to be between 23.76 (120°C) and 29.41% (150°C) to 24.32 (540 W) and 26.10% (720 W), respectively. Linoleic acid values of the oils obtained from seeds roasted in oven and microwave systems varied to be between 57.01 (150°C) and 65.89% (120°C) to 60.70 (720 W) and 65.26% (540 W), respectively. As a result of the applied heat treatment, while the linoleic acid values of the oil samples decreased, an increase was observed in the palmitic, stearic and oleic acid values of the oil.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 8","pages":"797-807"},"PeriodicalIF":1.9,"publicationDate":"2024-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139765642","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

Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability 评估作为起酥油替代品的高油酸大豆油油凝胶：对饼干面团、饼干特性和氧化稳定性的影响

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-02-12 DOI: 10.1002/aocs.12823

Muxin Zhao, Jiajia Rao, Bingcan Chen

{"title":"Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability","authors":"Muxin Zhao, Jiajia Rao, Bingcan Chen","doi":"10.1002/aocs.12823","DOIUrl":"10.1002/aocs.12823","url":null,"abstract":"In this study, we explored the potential of oleogels to serve as a substitute for traditional shortening throughout the entire cookie production process. Specifically, oleogel was prepared using expeller-pressed high oleic soybean oil (EPHOSO) with 10 wt% of either rice bran wax (RBX) or monoacylglycerol (MAG) to replace shortening in cookie making. Rapid Visco Analyzer and Farinograph were used to thoroughly assess the impact of replacing shortening with oleogels on the qualities of cookie dough. The results demonstrated the efficacy of MAG oleogel in replicating the attributes of traditional shortening in cookie doughs, in terms of water absorption, dough consistency, and dough stability. The overall quality of cookies prepared with oleogels was comparable to the ones prepared with shortening. Additionally, the oxidative stability indicated the remarkable advantage of EPHOSO-based oleogels, which displayed an elevated resistance to oxidative processes compared to its liquid form. Furthermore, cookies prepared with MAG oleogel exhibited prolonged oxidative stability than those prepared with shortening. Overall, the results underscore the potential of EPHOSO oleogels, particularly those incorporated with MAG, could enhance the oxidative stability of cookies without diminishing the physicochemical qualities of the end product.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 8","pages":"753-765"},"PeriodicalIF":1.9,"publicationDate":"2024-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139765797","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

Preparation and characterization of sodium caseinate/xanthan gum complexes in acidic conditions and their use for the stabilization of oil-in-water emulsions 酸性条件下酪蛋白酸钠/黄原胶复合物的制备和表征及其在稳定水包油型乳液中的应用

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-02-11 DOI: 10.1002/aocs.12822

Houria Bouziane, Soumia Seddari, Fatiha Boudjema, Nadji Moulai-Mostefa

{"title":"Preparation and characterization of sodium caseinate/xanthan gum complexes in acidic conditions and their use for the stabilization of oil-in-water emulsions","authors":"Houria Bouziane, Soumia Seddari, Fatiha Boudjema, Nadji Moulai-Mostefa","doi":"10.1002/aocs.12822","DOIUrl":"10.1002/aocs.12822","url":null,"abstract":"In this work, complexes formed by sodium caseinate (NaCn) and xanthan gum (XG) were tested as novel natural stabilizers. They were prepared at pH 4, using a constant concentration of XG (0.4%) and different NaCn concentrations. Then, they were characterized in terms of turbidity, surface tension (ST), and rheology. The acquired results indicated that the ST of NaCn solution and NaCn/XG dispersion decreases with NaCn concentration. In addition, the ST of NaCn/XG is higher than that of NaCn solution indicating interactions between NaCn and XG. In addition, the turbidity of the dispersions increases while ST decreases with NaCn concentration. Fourier transform spectroscopy (FTIR) spectra confirmed the formation of a complex between NaCn and XG through electrostatic interactions. Structural analyses demonstrated that the morphologies of the complex particles are different compared to the pure biopolymer ones. Furthermore, the oil-in-water (O/W) emulsions based on NaCn/XG complexes formed into acid conditions were studied. The obtained results showed that the stability, the average diameter of the droplets, and the rheological behavior of the formulated emulsions depend on the NaCn:XG ratio. Emulsion formulated with 0.5:1, 1:1, 1.5:1, 2:1 NaCn:XG ratio presented good creaming stability during 1 month of storage at 25°C. On the other hand, samples formulated with a 1:1 ratio of NaCn/XG exhibited the best stability. Their average diameter (29.026 μm) remained constant during the storage. Emulsions formulated with higher ration PR:PS (2.5:1, 3:1) were unstable and have larger droplets. Also, all formulations showed a shear-thinning and elastic behavior.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 7","pages":"705-717"},"PeriodicalIF":1.9,"publicationDate":"2024-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139765644","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

Nutrient and bioactive compounds from Neltuma spp. seeds 莕菜种子中的营养成分和生物活性化合物

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-02-07 DOI: 10.1002/aocs.12820

M. Cecilia Cittadini, Romina Bodoira, Damián Barrionuevo, Diana Labuckas, Marcela Martínez, Damián Maestri

引用次数: 0

Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations 油凝胶三方晶体和碳氢链扭曲。理论和蒙特卡罗模拟

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-02-02 DOI: 10.1002/aocs.12821

Joseph Cooney, Silvana Martini, Fernanda Peyronel, David Pink

{"title":"Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations","authors":"Joseph Cooney, Silvana Martini, Fernanda Peyronel, David Pink","doi":"10.1002/aocs.12821","DOIUrl":"10.1002/aocs.12821","url":null,"abstract":"The molecular structure of a crystalline monolayer of hydrocarbon chains was modeled and studied via computer simulation using the Metropolis Monte Carlo algorithm at a temperature T = 300 K. The only interactions in this system occur through Lennard-Jones dispersion forces and short-range atom-atom repulsion. The intent was to establish whether the chains were either rigidly extended or twisted via the thermal formation of gauche bonds and apply the results to understand observations made on two possible oleogelators: triacontane and stearic acid. Specifically, we aimed to understand if their observed crystalline monolayer thicknesses are due to gauche-bond-shortened hydrocarbon chains oriented perpendicular to the monolayer surface, or to fully extended rigid chains oriented at a tilt angle with respect to the surface. The results showed that crystals of hydrocarbon chains did not include significant gauche bonds, so that all molecules were rigidly extended, thus explaining the experimental data previously reported. Accordingly, TC and SA dimer molecules are packed in crystalline multilayers with tilt angles in relation to the methyl group plane.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 7","pages":"657-662"},"PeriodicalIF":1.9,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12821","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139669585","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

Antioxidative effects of alkyl esters of sinapic acid on flaxseed oil and its fatty acid methyl esters 山奈酸烷基酯对亚麻籽油及其脂肪酸甲酯的抗氧化作用

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-01-30 DOI: 10.1002/aocs.12819

Derya Arslan, Tomaž Polak, Nataša Poklar Ulrih

引用次数: 0

Review of computer-aided methods in fat crystallization studies 脂肪结晶研究中的计算机辅助方法综述

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-01-30 DOI: 10.1002/aocs.12818

Ang Qi, Lu Zhang

引用次数: 0

Interfacial and emulsion properties of albumin-rich fractions from sunflower seeds 葵花籽中富含白蛋白的馏分的界面和乳化特性

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-01-30 DOI: 10.1002/aocs.12815

Sabrina Diekmann, Stephan Drusch, Monika Brückner-Gühmann

引用次数: 0

Concentration of docosahexsaenoic acid from tuna oil by a combination of solvent crystallization and lipase-catalyzed ethanolysis 通过溶剂结晶和脂肪酶催化乙醇溶解相结合的方法浓缩金枪鱼油中的二十二碳六烯酸

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-01-25 DOI: 10.1002/aocs.12817

Mi Soon Park, Chido Wee, Junsoo Lee, Byung Hee Kim, Hak-Ryul Kim, In-Hwan Kim

引用次数: 0