Grain Oil Science and Technology最新文献

{"title":"Adsorption behavior of activated carbon for the elimination of zearalenone during bleaching process of corn oil","authors":"Yuyuan Hu ,&nbsp;Chuanguo Ma ,&nbsp;Weifeng Huang ,&nbsp;Shujing Guo ,&nbsp;Tong Wang ,&nbsp;Jun Liu","doi":"10.1016/j.gaost.2022.11.002","DOIUrl":"https://doi.org/10.1016/j.gaost.2022.11.002","url":null,"abstract":"<div><p>Zearalenone is a mycotoxin produced by <em>Fusarium</em> species. It frequently contaminates cereals used for foods or animal feeds, especially deposited in crude corn oil. Certain amounts of zearalenone can be removed during refining processes. In this study, we studied the influence of activated carbon and six industial absorbents (zeolite, diatomite, attapulgite, perlite, montmorillonite and activated clay) on the elimination of zearalenone during bleaching process of corn oil and explored the absorption mechanism of activated carbon. Results showed that activated carbon had an excellent adsorption capacity of zearalenone compared with the other six industrial adsorbents. For activated carbon, a high removal rate of zearalenone (exceeding 83%) from heavily zearalenone-polluted corn oil was achieved and the removal rate of zearalenone was kept above 60% after five regeneration cycles. The research on the adsorption mechanism of activated carbon showed that Freundlich adsorption isotherm model and pseudo-second-order kinetic model could well described the adsorption process. The thermodynamic study demonstrated that adsorption process was spontaneous and exothermic. Fourier transform infrared spectroscopy and Raman spectroscopy further revealed that activated carbon was effectively combined with zearalenone via <em>π</em>-<em>π</em> interaction. Thus, activated carbon is an efficient and suitable adsorbent to control the levels of zearalenone during bleaching process of corn oil. This study not only proposed a systematic research scheme for the mechanism study of activated carbon for the elimination of zearalenone in corn oil, but also provided the scientific basis for developing effective methods to eliminate zearalenone in refined vegetable oils.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"6 1","pages":"Pages 24-33"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49863336","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}

{"title":"Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature","authors":"M. Al Amin ,&nbsp;M. Abbas Ali ,&nbsp;M. Shamsul Alam ,&nbsp;Aktarun Nahar ,&nbsp;Sook Chin Chew","doi":"10.1016/j.gaost.2022.11.004","DOIUrl":"https://doi.org/10.1016/j.gaost.2022.11.004","url":null,"abstract":"<div><p>The efficacy of roasted sesame oil (SO) on the oxidation deterioration of sunflower oil (SFO) during heating was investigated. The concentrations of SO in the SFO were 0, 10%, 20%, and 30% by volume. The oxidation profile of oil samples was monitored by evaluating the generation of oxidation products and chemical alterations in the oils' composition during heating at frying temperature (180 °C). The results showed that the oxidation parameters (free fatty acid, peroxide value, <em>p</em>-anisidine value, total oxidation status, thiobarbituric acid value, and color index) increased significantly in SFO compared to blends or SO during thermal treatment. During heating, the concentration of polyunsaturated fatty acids (PUFA) was reduced with increased level of saturated fatty acids; these results were observed more in SFO than those of SO or blend oils. However, the presence of SO in SFO reduced the decomposition of PUFA. In Fourier-transform infrared spectroscopy, the peak intensities were significantly altered in SFO compared to the blend oils during heating. Based on the most analytical data, it may be agreed that the heating at frying temperature led to the generation of relatively higher contents of oxidative products in SFO compared to blend oils, showing a lower degree of oxidation occurred in blends. The best frying performance for the SFO was achieved by using 30% SO extracted from the roasted sesame seed. This study showed the proper blending of high polyunsaturated oil with SO can produce oil blends with high nutritional values and enhanced stability for daily cooking and deep-frying applications.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"6 1","pages":"Pages 34-42"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49863335","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}

{"title":"Biological properties of essential oil emphasized on the feasibility as antibiotic substitute in feedstuff","authors":"Jingfu Pan ,&nbsp;Yulin Zhu ,&nbsp;Mohamed A. Abdel-Samie ,&nbsp;Changzhu Li ,&nbsp;Haiying Cui ,&nbsp;Lin Lin","doi":"10.1016/j.gaost.2022.11.001","DOIUrl":"https://doi.org/10.1016/j.gaost.2022.11.001","url":null,"abstract":"<div><p>The discovery and application of antibiotics in animal feeds have boomed the development of intensive animal husbandry in the last century, until the emergence of antibiotics-resistant bacteria. To alleviate the risks aroused by antibiotics-resistant bacteria, effective antibiotic substitutes are urgently needed to replace antibiotics. Essential oils (EOs) derived from plants are illustrated as the promising antibiotic substitutes used in animal feeds, as same as their current views for poultry and livestock industries in the future. It has been widely demonstrated that the phytochemicals in EOs show multiple biofunctionability and are less likely to induce resistance in bacteria. The beneficial effects of EOs feed supplementation on the intestinal inflammation, intestinal flora, immunity, digestion, and growth performances have been already extensively examined. However, the cost-effectiveness, odor, volatility, instability and bioavailability are the challenges in effectively utilizing EOs in animal intestines. Based on previous researches, and these challenges can partially be resolved by microencapsulation and nanotechnology are promising techniques to deal with these challenges. This article presents the feasibility and foundation of EOs application as antibiotic substitutes in animal feeds, and illustrates the mechanisms, functional performances and superiority of EOs compared with antibiotics.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"6 1","pages":"Pages 10-23"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49863337","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}

{"title":"Functional properties, antioxidant activity and in-vitro digestibility characteristics of brown and polished rice flours of Indian temperate region","authors":"Nafiya Qadir,&nbsp;Idrees Ahmed Wani","doi":"10.1016/j.gaost.2022.12.001","DOIUrl":"https://doi.org/10.1016/j.gaost.2022.12.001","url":null,"abstract":"<div><p>The present investigation was aimed to study functional properties, antioxidant activity and <em>in-vitro</em> digestibility characteristics of brown and polished flours obtained from four rice cultivars (SR-4, K-39, Mushq Budij and Zhag) of Kashmir. Brown rice flours had higher total dietary fibre (3.08%–3.68%), oil absorption (116.0%–139.0%), emulsion capacity (4.78%–9.52%), emulsion stability (87.46%–99.93%) and resistant starch content (6.80%–9.00%) than polished flours. However, polished flours presented greater water absorption (102.0%–122.0%), foaming capacity (8.00%–13.63%), apparent amylose (19.16%–22.62%), peak (2260.0–2408.0 cP), trough (1372.0–1589.0 cP) and breakdown (714.0–978.0 cP) viscosities than their brown counterparts. Brown rice flours depicted highest total phenolic content (4.40–6.40 mg GAE/g) and inhibition of lipid peroxidation (19.50%–33.20%). However, equilibrium starch hydrolysis percentage (<em>C</em>_∞) and predicted glycemic index of brown rice flours were lower than their polished counterparts. Among rice cultivars, brown Zhag flour had the highest total dietary fibre (3.68%), emulsion capacity (9.52%), emulsion stability (99.93%), resistant starch (9.00%), DPPH radical scavenging activity (85.45%) and inhibition of lipid peroxidation (33.20%), respectively. Emulsion capacity and emulsion stability were positively correlated with protein content of rice flours. However, peak, trough, breakdown and setback viscosities were negatively correlated with protein and fat contents of rice flour. The present investigation will be helpful in identifying nutritive role of rice flours from studied cultivars in human diet.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"6 1","pages":"Pages 43-57"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49863385","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}

{"title":"The potential of legume-derived proteins in the food industry","authors":"Neta Goldstein,&nbsp;Ram Reifen","doi":"10.1016/j.gaost.2022.06.002","DOIUrl":"10.1016/j.gaost.2022.06.002","url":null,"abstract":"<div><p>Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely acceptable by consumers. In this paper, it was found that legume-derived protein's techno-functional properties (e.g. gelation, emulsification and foaming) are being investigated, in order to assess their ability to substitute for animal-derived proteins in food systems and applications. This paper reviewed the functional attributes of legume-derived proteins, their possible applications in food systems, and their potential in the food industry. The techno-functional properties of the proteins vary among different legumes, and while some proteins properties are sufficient for industrial uses, the other may need to be modified. It was concluded that legume-derived proteins could replace some existing animal-derived protein based food systems.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"5 4","pages":"Pages 167-178"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259822000218/pdfft?md5=a4a5b3ef16dee7311c07e337381b7919&pid=1-s2.0-S2590259822000218-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121754346","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":"Strategies for controlling biofilm formation in food industry","authors":"Tingwei Zhu ,&nbsp;Chenxian Yang ,&nbsp;Xuerui Bao ,&nbsp;Fusheng Chen ,&nbsp;Xingfeng Guo","doi":"10.1016/j.gaost.2022.06.003","DOIUrl":"10.1016/j.gaost.2022.06.003","url":null,"abstract":"<div><p>Foodborne pathogen poses a threat to the food industries as many outbreaks have been found to be associated with biofilm formation. The formation of biofilm is a self-protection growth pattern of bacteria, which increases post-processing contamination and risk to public health. It is difficult to eliminate the biofilm in the food industries, since the biofilm cells have a barrier preventing or lessening the contact with environmental stresses, antimicrobial agents and the host immune system. Bacterial biofilm formation is a complex process, including initial attachment stage, irreversible attachment stage, biofilm development stage, biofilm maturation stage, and biofilm dispersion stage. The genetic mechanism, substratum and bacterial cell surface properties involve in the biofilm formation. The biofilm inhibition methods studied are physical treatment, chemical and biochemical treatment. The potential green and safe biochemical method attracts more attention, especially, the novel strategies using the safe biochemical agents (essential oils, enzymes, biosurfactants, others) constantly emerged. The review emphasized on effective strategies for inhibiting biofilm formation in different stages (initial irreversible attachment, formation, and maturation) by use of biochemical agents, aiming to provide new insight into biofilm control in food industry thus improving food quality and safety.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"5 4","pages":"Pages 179-186"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S259025982200022X/pdfft?md5=db9ce8dd75dd6752e1db433e679a8681&pid=1-s2.0-S259025982200022X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131020256","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":"Evaluation of yields and quality parameters of oils from Cornus wilsoniana fruit extracted by subcritical n-butane extraction and conventional methods","authors":"Jingjing Xiao ,&nbsp;Jingzhi Wu ,&nbsp;Yan Chao ,&nbsp;Rukuan Liu ,&nbsp;Changzhu Li ,&nbsp;Zhihong Xiao","doi":"10.1016/j.gaost.2022.09.003","DOIUrl":"10.1016/j.gaost.2022.09.003","url":null,"abstract":"<div><p><em>Cornus wilsoniana</em> fruit oil is a very important woody oil and is the main raw material of biodiesel. In this study, the oil yield, physicochemical properties, fatty acid composition, rheological properties, thermal stability, and Fourier transform infrared (FTIR) spectra of <em>C</em>. <em>wilsoniana</em> fruit oil obtained by subcritical <em>n</em>-butane extraction (SBE) and conventional methods such as pressing extraction (PE) and Soxhlet extraction (SE) were determined to study the influence of different extraction methods on the quality and yield of <em>C</em>. <em>wilsoniana</em> fruit oil. The oil yield of SBE (19.47%) was higher than that of PE (9.93%) but slightly lower than that of SE (21.08%). All of the extracted oils exhibited similar physicochemical properties, and the SBE oil was richer in polyunsaturated fatty acids (PUFA) than that of the PE oil, with an approximate 1:2 ratio of total saturated fatty acids against unsaturated fatty acids. The results of rheological behavior and thermal stability showed that all extracted oils had Newtonian flow characteristics, wherein the SBE oil exhibited lower viscosity and higher thermal stability. Furthermore, scanning electron microscopy (SEM) images of the surface topography indicated that different oil extraction methods will affect the residual oil content of the <em>C</em>. <em>wilsoniana</em> fruit powder. Compared with PE, the pores on the surface of the <em>C</em>. <em>wilsoniana</em> fruit powder after oil extraction were clearly visible, indicating that the driving force of SBE for oil extraction is stronger than that of PE. Based on the above results, it is implied that SBE is the best of the three methods for extracting <em>C</em>. <em>wilsoniana</em> fruit oil and can be potentially applied to extract other edible oils.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"5 4","pages":"Pages 204-212"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S259025982200036X/pdfft?md5=be6222268a1583441039a5c3a57f90e7&pid=1-s2.0-S259025982200036X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128960802","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 the degree of milling on the microstructure and composition of japonica rice","authors":"Jie Liu ,&nbsp;Yani Wu ,&nbsp;Huihui Chen ,&nbsp;Hongzhou An ,&nbsp;Yu Liu ,&nbsp;Jie Xu","doi":"10.1016/j.gaost.2022.09.002","DOIUrl":"10.1016/j.gaost.2022.09.002","url":null,"abstract":"<div><p>The effect of the degree of milling (DM) on the distribution of the residual bran layer on the surface of rice grains and subsequent rice quality is essential for rice milling technology. This study used scanning electron microscopy (SEM) and energy dispersive spectroscopy (EDS) to examine the microstructure of japonica rice grains, the microstructural changes in different bran portions after milling, and the content and distribution changes of the elements and nutrients in rice after milling to identify the components that can quantify bran residue according to DM. The SEM results revealed that the thickness of the bran layer and the depth of the grooves in different parts of a rice grain varied, while the depth of the grooves differed between varieties. When DM was 12%, aleurone layer (Al) cells embedded in endosperm (En) remained in the dorsal area. It was speculated that this was the reason why there was no significant difference in bran degree when the DM estimated via grain weight loss increased from 10% to 14% (<em>P</em> &gt; 0.05). The EDS elemental mapping image showed the qualitative distribution of the elements, which was condensed in the bran and uniform in the En. The compositional changes revealed that milling caused the loss of rice nutrients, and the loss rate of DM at 0–10% was more serious than that of DM at 10%–14%. Higher DM (&gt;10%) could remove marginal bran from the dorsal groove. Therefore, the crude protein, ash, crude fat, dietary fiber, vitamin B1 (VB1), and vitamin B2 (VB2) content did not change significantly (<em>P</em> &gt; 0.05), while the magnesium (Mg), kalium (K), and phosphorus (P) levels decreased substantially (<em>P</em> &lt; 0.05). The microstructural and compositional changes indicated that the DM estimated via the grain weight loss increased from 2% to 10%, with the bran decreasing progressively. The DM estimated via the grain weight loss increased from 10% to 14%, with minimal changes in the residual bran in the dorsal grooves of the rice grains, while the Mg, P, and K levels presented precise DM indices during the rice milling process. This result will provide a theoretical reference for the accurate evaluations of DM.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"5 4","pages":"Pages 194-203"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259822000358/pdfft?md5=e8f99b07c17ca3492a5a1ee31cd5614c&pid=1-s2.0-S2590259822000358-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122780355","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":"A kinetic model for predicting shelf-life of fresh extruded rice-shaped kernels (FER)","authors":"Lu Li ,&nbsp;Xuejin Li ,&nbsp;Ge Gao ,&nbsp;Yiming Yan ,&nbsp;Xiaodong Wang ,&nbsp;Yao Tang ,&nbsp;Yuqian Jiang ,&nbsp;Xihong Li","doi":"10.1016/j.gaost.2022.09.001","DOIUrl":"10.1016/j.gaost.2022.09.001","url":null,"abstract":"<div><p>Fresh extruded rice-shaped kernels (FER) are remoulded rice products from cereals or seed flours, which have the advantages of safety, nutrition, health and time saving. However, the finished products are easy to react with oxygen, so it is necessary to develop a fast, simple and reliable approach to monitor and predict the shelf-life of FER. A comprehensive mathematical model of FER shelf-life prediction was developed using a dynamic modelling approach based on real supply chain conditions. This predictive model was developed to determine four key indexes including acid value, iodine blue value, water uptake ratio and peroxide value. The results showed that when the peroxide value was 1.6849, the FER lost its edible value, nutritional value and commodity value. Moreover, the acid value and peroxide value of FER were used to establish a first-order kinetic model, and the iodine blue value of FER was suited for a zero-order kinetic model. The validation experiment of predicted and measured shelf life showed that the relative error was 3.12%, which was less than 5%. Therefore, this kinetic model could be used to predict the shelf-life of FER quickly and conveniently. The kinetic-based shelf-life prediction model proposed in this study is rapid and practical, providing theoretical basis and guidance for the establishment of quality monitoring and quality evaluation systems of FER during the production, storage, transport and marketing.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"5 4","pages":"Pages 187-193"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259822000346/pdfft?md5=5cf0a94b55c4b4ac33b2dd77d10bc38f&pid=1-s2.0-S2590259822000346-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130184698","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":"Digestion performance improvement of tributyrin through nano-emulsion preparation technology","authors":"Feng Gao ,&nbsp;Yaoming Cui ,&nbsp;Shijia Song,&nbsp;Jinfeng Zhu,&nbsp;Xinyu Liu,&nbsp;Xuyang Ji,&nbsp;Hao Zhu,&nbsp;Qingyu Jia,&nbsp;Qiaohan Lin,&nbsp;Junjun Guan","doi":"10.1016/j.gaost.2022.06.006","DOIUrl":"10.1016/j.gaost.2022.06.006","url":null,"abstract":"<div><p>The current research aimed to optimize the preparation technology of tributyrin nano-emulsion (TBNE) to improve its digestion properties, which were investigated through digestion models <em>in vitro</em> and <em>in vivo.</em> The content of each component of TBNE was optimized by response surface methodology (RSM) to improve the z-average particle size and stability of TBNE. The optimized TBNE was evaluated for its digestion properties by <em>in vitro</em> and <em>in vivo</em> models. The preparation conditions of TBNE optimized by RSM were as follows: 61.3% of sorbitol, 32.7% of tributyrin, and 6.0% of modified phospholipid (MP). The predicted z-average particle size of TBNE was (246.02 ± 18.10) nm. The results of the verification test showed that the z-average particle size, zeta potential, conductivity, emulsification activity index, and emulsification stability index of TBNE were (250.02 ± 7.18) nm, (−40.23 ± 0.76) mV, (31.80 ± 2.09) μS/cm, (848.00 ± 84.53) min and (1.14 ± 0.02) m²/g, respectively. The <em>in vitro</em> digestion experiment results showed that the TBNE remained stable in the stomach and was released in the intestine, while the size of TBNE in the gastrointestinal tact was significantly smaller than that of tributyrin (<em>P &lt;</em> 0.05), which made it easier to be digested and absorbed. Compared with tributyrin treatment, TBNE significantly promoted the average body weight at the 7th day, average daily feed intake, average daily gain, feed/gain, ileum weight, and organ index of ileum of <em>Hy-Line BROWN</em> chicks (<em>P</em> &lt; 0.05), and the butyric acid content in the ileal chyme from TBNE and tributyrin treatment were 172.18 mg/mL and 100.85 mg/mL (<em>P</em> &lt; 0.01). Therefore, the established TBNE technology in this study could be supposed to improve the digestion properties of tributyrin.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"5 3","pages":"Pages 131-145"},"PeriodicalIF":0.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259822000279/pdfft?md5=45e7ac3e9b01d71aae1c97c91e641982&pid=1-s2.0-S2590259822000279-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121557629","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}