Grain Oil Science and Technology最新文献

{"title":"Compositional analysis and biosafety assessment of Cercis glabra seed oil","authors":"Mengna Wan,&nbsp;Xuanping Zhao,&nbsp;Chuan Liu,&nbsp;Xuyang Chen,&nbsp;Xueqin Wang,&nbsp;Huiru Zhang,&nbsp;Keren Gu","doi":"10.1016/j.gaost.2026.03.006","DOIUrl":"10.1016/j.gaost.2026.03.006","url":null,"abstract":"<div><div><em>Cercis glabra</em> is a traditional Chinese medicinal plant. Although its seeds are inedible, they are rich in diverse unsaturated fatty acids and unsaponifiable compounds that may possess various biological activities. In this study, oil was extracted from <em>Cercis glabra</em> seeds via subcritical fluid extraction, and the fatty acid composition along with the unsaponifiable matter content were analyzed. The seed oil was then evaluated for cytotoxicity in HepG2 and HUVEC cells, acute oral toxicity in Kunming (KM) mice, and its <em>in vivo</em> effects on the growth, blood lipid profiles, renal function, and organ indices. The results showed an oil extraction rate of 8.69 %. The seed oil exhibited negligible cytotoxicity (up to 2 mg/mL) and no acute toxicity even at a high dose of 15,000 mg/kg body weight. Low-dose seed oil administration (400 mg/kg) promoted growth in mice, while a high dose (800 mg/kg) reduced blood lipid levels. Moreover, the seed oil did not induce significant adverse effects on renal function or other organs, indicating favorable biosafety and promising potential for future applications.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 2","pages":"Pages 115-126"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148478141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Spirulina micro-powder as a green additive on processing properties of wheat dough and bread quality","authors":"Anhe Zhao,&nbsp;Sihai Han,&nbsp;Qianyi Li,&nbsp;Zhouya Bai,&nbsp;Chonghui Yue,&nbsp;Peiyan Li,&nbsp;Libo Wang,&nbsp;Denglin Luo","doi":"10.1016/j.gaost.2026.03.004","DOIUrl":"10.1016/j.gaost.2026.03.004","url":null,"abstract":"<div><div>This study aimed to explore the effects of <em>Spirulina</em> micro-powder (SP) substitution (at ratios of 0–1.6 %, based on wheat flour weight) on wheat dough characteristics and bread quality. The investigation focused on the rheology and fermentation performance of dough with SP addition, and the corresponding bread quality attributes (specific volume, porosity, color, texture, crystallinity, and microstructure). The results showed that SP substitution positively modulated dough viscoelasticity, promoted dough fermentation, and enhanced gas production capacity. At SP substitution ratios of 0.4 %–1.2 %, scanning electron microscopy (SEM) observations revealed that the bread crumb presented a more compact network structure. Correspondingly, the resultant bread exhibited increased specific volume and porosity, along with enhanced softness and reduced chewiness. Furthermore, texture and crystallinity analyses of bread stored for 3 d demonstrated that SP substitution reduced bread hardness and relative crystallinity, indicating the potential to retard bread staling. Sensory evaluation results indicated that bread with SP at substitution ratios of 0.4 %–1.2 % exhibited improved sensory properties. Overall, this research confirms that SP could be a suitable natural additive for benefiting dough fermentation and improving bread quality.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 2","pages":"Pages 150-158"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148478144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Molecular structure and fatty acyl chain length-driven differences in digestive fate and intestinal cellular uptake: A comparative study of natural and structured triacylglycerols","authors":"Yandan Wang,&nbsp;Qianqian Bi,&nbsp;Lei Wang,&nbsp;Dan Yao,&nbsp;Lingzhi Cheong,&nbsp;Xingguo Wang,&nbsp;Wei Wei","doi":"10.1016/j.gaost.2026.01.004","DOIUrl":"10.1016/j.gaost.2026.01.004","url":null,"abstract":"<div><div>This study utilized a simulated <em>in vitro</em> dynamic digestion model for infants, combined with lipidomics technology and a Caco-2 cell model, to systematically investigate the effects of triacylglycerol molecular structure and fatty acyl chain length in lipids on lipolysis and cellular uptake. The results indicated that medium- and long-chain triacylglycerols (MLCT) exhibited higher lipolysis efficiency during gastrointestinal digestion, with a greater final lipolysis degree and higher free fatty acid release compared to the physical mixture of MCT/LCT. Moreover, MLCT significantly promoted the expression of genes related to lipid uptake and transport (<em>CD36</em>, <em>FABP4</em>, and <em>SLC27A4</em>) in intestinal cells. The composition of the digestion products of MLCT was highly correlated with its initial triacylglycerol structure. While providing medium-chain fatty acids, it can effectively release long-chain fatty acids, which better meets the physiological needs of lipid digestion and absorption in infants. This study provides a scientific basis for the precise application of MLCT as a functional lipid in infant formula.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 2","pages":"Pages 107-114"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gut microbiota remodeling underlies the metabolic benefits of low-glutelin rice in mice","authors":"Renhan Liu,&nbsp;Yuan Chen,&nbsp;Wenwen Yu","doi":"10.1016/j.gaost.2026.03.002","DOIUrl":"10.1016/j.gaost.2026.03.002","url":null,"abstract":"<div><div>Chronic kidney disease management necessitates dietary protein moderation, and rice, a global staple with high glutelin content, may contribute to renal metabolic load. This study investigated the long-term effects of low-glutelin (LG) rice on physiological metabolism and gut microbiota in C57BL/6 J mice fed a control (CON), a normal-glutelin (NG) rice, or a LG diet for eight weeks. The LG diet did not affect growth, organ indices, or kidney morphology but significantly reduced serum low-density lipoprotein cholesterol (0.46 to 0.34 μmol/L) and uric acid levels (175 to 141 μmol/L). Although short-chain fatty acid profiles were similar across groups, 16S rRNA sequencing revealed that the LG diet specifically reshaped the gut microbiota, marked by the enrichment of taxa previously associated with metabolic improvement, such as <em>Dubosiella</em>. These findings demonstrate that long-term LG rice consumption is safe and confers beneficial metabolic effects, potentially mediated through targeted modulation of the gut microbiota, suggesting its potential role as a functional dietary option for metabolic health.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 2","pages":"Pages 85-96"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148478139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrasound-assisted valorization of argan co-products for improving sunflower oil stability under accelerated storage","authors":"Otmane Hallouch,&nbsp;Abderrahim Asbbane,&nbsp;Samira Oubannin,&nbsp;Moussa Nid Ahmed,&nbsp;Khalid Majourhat,&nbsp;El Hassan Sakar,&nbsp;Said Gharby","doi":"10.1016/j.gaost.2026.03.005","DOIUrl":"10.1016/j.gaost.2026.03.005","url":null,"abstract":"<div><div>The argan tree (<em>Argania spinosa</em> (Skeels) L.), widely known for its oil, also generates co-products such as leaves, pulp, and press cake that remain largely underexploited. This study explored the potential of these co-products as sources of natural antioxidants through ultrasound-assisted ethanolic extraction and evaluated their effectiveness in enhancing the oxidative stability of refined sunflower oil (SFO). Oil samples enriched with two extract concentrations (0.01% and 0.02%) were assessed under accelerated storage conditions (60 °C, 120 d) and by the Rancimat test at elevated temperatures (110 and 120 °C), in comparison with a non-enriched control and vitamin E. Oxidative stability was monitored using conventional quality indices and antioxidant activity assays. The results demonstrated that argan co-product extracts, particularly those derived from leaves and pulp, exhibited strong antioxidant activity and effectively delayed lipid oxidation in SFO. These findings highlight the potential of argan co-products as sustainable sources of natural antioxidants for improving edible oil stability.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 2","pages":"Pages 127-140"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148478142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional roles of mashed potatoes in shaping dough rheology and bread storage stability","authors":"Siwen Zhai,&nbsp;Jinzhe Han,&nbsp;Mengting Huang,&nbsp;Xianfang Long,&nbsp;Shuang Gao,&nbsp;Xingchen Li,&nbsp;Hongwei Cao","doi":"10.1016/j.gaost.2026.03.001","DOIUrl":"10.1016/j.gaost.2026.03.001","url":null,"abstract":"<div><div>This study systematically investigated the influence of mashed potato incorporation on the rheological, microstructural, and quality attributes of wheat dough and bread. A comprehensive analysis was conducted, encompassing dough rheology, texture profile, moisture distribution, and microstructure, alongside evaluations of bread specific volume, color, textural properties, sensory quality, and storage stability. The addition of mashed potato significantly altered dough properties, reducing hardness from 34.41 N to 22.26 N and decreasing viscoelasticity, primarily due to gluten dilution and modified water binding. Consequently, bread specific volume declined from 2.49 mL/g to 1.66 mL/g. However, enhanced Maillard reactions led to improved crust color brightness and overall sensory acceptability. Notably, incorporating 20 % or more mashed potato effectively inhibited starch retrogradation during storage at 4 °C. The findings indicate that a 20 % addition level offers an optimal balance between quality improvement and structural integrity, whereas 30 % represents the upper limit beyond which significant weakening of the bread structure occurs.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 2","pages":"Pages 141-149"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148478143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comprehensive analysis of the chemical composition of seeds from five Russian cultivars of flax (Linum Usitatissimum): Search for correlations with cyclic peptide content","authors":"V.A. Sarkisyan,&nbsp;R.V. Sobolev,&nbsp;I.E. Sokolov,&nbsp;N.A. Petrov,&nbsp;V.M. Vorobiova,&nbsp;I.S. Vorobiova,&nbsp;Yu.V. Frolova,&nbsp;A.A. Kochetkova","doi":"10.1016/j.gaost.2026.01.002","DOIUrl":"10.1016/j.gaost.2026.01.002","url":null,"abstract":"<div><div>Flax (<em>Linum usitatissimum</em>) is a valuable source of bioactive cyclic peptides (CPs), including cyclolinopeptides (also known as linusorbs or orbitides). This study presents the first comprehensive characterization of CPs in cold-pressed oils from five Russian flax cultivars—Biryuza, Fliz, RFN, Y-117, and Nilin—and investigates their statistical correlations with the biochemical composition of flaxseeds. Seeds were analyzed for macronutrients (protein: 21.5 %–25.4 %, fat: 43.3 %–51.0 %, carbohydrates: 13.2 %–22.2 %), moisture (6.0 %–7.3 %), ash (3.3 %–3.9 %), and water activity (0.44–0.55). Oils exhibited high levels of polyunsaturated fatty acids (64.86 %–71.90 %), with <em>α</em>-linolenic acid ranging from 36.70 % to 53.61 %. Tocopherol content varied from 208.0 to 261.0 μg/g, with <em>γ</em>-tocopherol as the predominant form. The total polyphenol content ranged from 34.7 μg/mL to 52.1 μg/mL, and the DPPH radical scavenging activity ranged from 64.6 % to 73.2 %. CPs were extracted from oil using 70 % aqueous ethanol and identified <em>via</em> HPLC-DAD-MS; all cultivars contained the same 11 CPs, including six non-oxidized (CLA, CLB, CLL, CLM, CLO, CLP) and five methionine-oxidized forms (CLC, CLE, CLD, CLG, CLN). Correlation analysis revealed that oxidized peptides CLC and CLE showed strong positive associations with seed <em>α</em>-linolenic acid (C18:3), <em>α</em>-tocopherol, protein content, and color index <em>a</em>*. In contrast, non-oxidized peptides CLA, CLO, CLB, and CLP correlated positively with seed copper (14.5–23.2 μg/g) and iron (56.2–75.9 μg/g) content and plant height (65–85 cm). Peptides CLL and CLM were closely linked to total polyphenolic content, DPPH activity, and oil oxidative stability (induction period: 4.8–6.5 h at 90 °C). These findings demonstrate that individual CPs are differentially associated with specific seed hemical and morphological traits, suggesting distinct biological roles and potential for targeted breeding of flax cultivars with enhanced functional properties.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 2","pages":"Pages 97-106"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148478140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Potential relationship between lipid oxidation and acrylamide formation: A review on control of acrylamide in foods","authors":"Song Liao,&nbsp;Caixin Wang,&nbsp;Minghui Li,&nbsp;Meijun Du,&nbsp;Cong Sun,&nbsp;Jun Jin,&nbsp;Abdelaziz Elbarbary,&nbsp;Wei Zeng","doi":"10.1016/j.gaost.2026.01.003","DOIUrl":"10.1016/j.gaost.2026.01.003","url":null,"abstract":"<div><div>Acrylamide (ACR) is a potential carcinogen commonly found in foods processed at high-temperature conditions, especially fried and baked products. Traditionally, the formation of ACR has been mainly attributed to the Maillard reaction, a chemical reaction that occurs between amino acids and reducing sugars at high temperatures. However, recent studies have shown that lipid oxidation products, such as acrolein, can also significantly promote the formation of ACR. Reactive compounds produced during lipid oxidation, such as free radicals, aldehydes, and peroxides, can accelerate ACR formation, particularly when using vegetable oils rich in unsaturated fatty acids. Although measures such as adjusting cooking temperatures and times have been implemented to reduce ACR formation, their effectiveness remains limited, especially in certain high oil-content foods. The reason for this may be that the role of lipid oxidation products in forming ACR has not received enough attention to date. Undeniably, potential mechanism is further demanded to investigate the synergistic effect between lipid oxidation products and the Maillard reaction, which could develop new food processing technologies to reduce ACR formation effectively, in order to improve food safety.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 2","pages":"Pages 173-185"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148478145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nanoliposomal co-delivery of red palm oil and curcumin: Physicochemical and functional characterization in fortified yogurt","authors":"Tanatchapond Rodsamai,&nbsp;Manat Chaijan,&nbsp;Worawan Panpipat,&nbsp;David Julian McClements","doi":"10.1016/j.gaost.2026.03.003","DOIUrl":"10.1016/j.gaost.2026.03.003","url":null,"abstract":"<div><div>In this study, curcumin and red palm oil (which is rich in carotenoids and tocotrienols) were co-encapsulated in nanoliposomes assembled from egg yolk phospholipids. These nutraceutical-loaded nanoliposomes were then used to fortify dairy yogurts. The yogurts were evaluated for physicochemical properties, bioactive retention, antioxidant activity, oxidative stability, microstructure, microbial safety, and sensory quality during 14 days of refrigerated storage. Fourier transform infrared spectroscopy analysis confirmed that the nutraceuticals were successfully incorporated into the yogurt matrix. The pH, titratable acidity, viscosity, syneresis, and color analyses indicated that fortification caused some changes in the physicochemical attributes of the yogurts. The fortified yogurts had significantly increased <em>β</em>-carotene (10.8–14.8 mg/100 g) and curcumin (0.26–0.58 mg/100 g) contents. During refrigerated storage, the degradation of <em>β</em>-carotene and curcumin followed first-order kinetics (<em>R</em>² = 0.84–0.99), and yogurt fortified with 3 % nanoliposomes exhibited the lowest degradation rate constants, indicating superior storage stability. Moreover, the antioxidant capacity was also improved, with DPPH inhibition rising to 27.7 %–36.2 % and ABTS inhibition rising to 23.1 % –27.1 %. Fortification reduced syneresis and imparted a desirable yellowish appearance. In addition, the fortified yogurts showed favorable texture and had the highest sensory scores, suggesting an optimal balance of quality and functionality. Total plate counts of all samples remained at least 5.39 log CFU/g, which is within acceptable levels for yogurt. Sensory evaluation indicated a slight decline in flavor and overall acceptability compared to the control, but the values still remained within the acceptable range. Overall, these findings demonstrate that fortification with curcumin/red palm oil-loaded nanoliposomes can enhance the bioactive content and antioxidant properties of dairy yogurt while maintaining acceptable quality attributes. Yogurt fortified with 3 % nanoliposomes offered the best balance between functional benefits and product quality and is therefore recommended as the optimal fortification level for practical use.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 2","pages":"Pages 159-172"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148478146","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Purification of Chinese yam polysaccharide with marked hydroxyl radical scavenging capacity: Mechanistic insights into gel permeation chromatography separation efficiency","authors":"Lanlan Cheng,&nbsp;Yi Wu,&nbsp;Yan Yu,&nbsp;Jiaxin Zhang,&nbsp;Yushun Qian,&nbsp;Mingyue Shen","doi":"10.1016/j.gaost.2026.04.001","DOIUrl":"10.1016/j.gaost.2026.04.001","url":null,"abstract":"<div><div>Hydroxyl radicals are the most aggressive reactive oxygen species and directly damage biomolecules under physiological conditions, making their elimination critical for alleviating oxidative stress. Chinese yam polysaccharides (CYPs) possess antioxidant potential, yet the contribution of individual fractions remains unclear. Therefore, four fractions (CYP20, CYP40, CYP60, and CYP80) were obtained by gradient ethanol precipitation. Their hydroxyl radical scavenging rates were 34.60%, 22.65%, 51.45%, and 22.88%, respectively. Among them, CYP60, with a molecular weight of 43.58 kDa and composed mainly of galactose and galacturonic acid, exhibited the strongest hydroxyl radical scavenging activity. During gel permeation chromatography (GPC) purification, CYP60 could not be effectively separated when ultrapure water was used as the mobile phase, whereas 0.1 mol/L NaNO₃ solution successfully yielded a purified polysaccharide with a narrow molecular weight distribution. Particle size, zeta potential, and rheological analyses revealed that electrostatic shielding disrupted hydrogen bonding networks, reduced aggregate size, and altered the aggregation state of the polysaccharide in solution. This study established an efficient purification strategy for CYP60. It also demonstrated that electrostatic interactions governing polysaccharide aggregation determine GPC separation efficiency, laying the groundwork for future fine structural studies.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"9 2","pages":"Pages 186-195"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148268490","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}