European Journal of Lipid Science and Technology最新文献

Simplified cholesterol backbone with images of a random spectral trace, a palm leaf (Rainer Sturm/pixelio.de), fluorescently stained lipid droplets (red) and associated proteins (green) in a T3T-L1 adipocyte (Johanna Spandl, University of Bonn, Germany), and fish (Vera/pixelio.de).

In the present paper, spent coffee grounds (SCG) were investigated for their antioxidant capacity, chemical profiling, and their potential to extend the shelf-life of refined sunflower oil (RSO). Ethanolic SCG extract (SCGE) ability to enhance RSO oxidation, during accelerated aging conditions, was examined at 60°C for 120 days. To this end, oxidative stability was evaluated for RSO added with SCGE (at 0.01%, 0.02%, and 0.03%) in the presence of a negative control (RSO without SCGE) and a positive one consisting in vitamin E (VE, a synthetic antioxidant) using the same concentrations (0.01%–0.03%). Our outcomes reveal that SCG were an important source of oil, protein, carbohydrates, minerals, pigments, phenolics, and flavonoid compounds, and they have high antioxidant capacity. SCGE at 0.03% increased RSO oxidative stability by reducing free fatty acids (FFA), peroxide value (PV), and conjugated dienes (CD) and trienes (CT) compared to the unenriched oil. However, both SCGE and VE had no significant effect (p < 0.05) on the fatty acids profile and iodine value. Furthermore, RSO enriched with SCGE had overall acceptability in the sensory evaluation. In conclusion, SCGE improved RSO oxidative stability, and therefore, it could be used as an efficient natural antioxidant to substitute VE during industrial processes.

Practical Application: It is widely accepted that synthetic antioxidants may be harmful to human health. In such a context, plant-based natural antioxidants proved to be an excellent alternative. The valorization of SCG as a natural antioxidant may represent a cost-effective and sustainable approach for the food industry. The addition of used coffee grounds to refined sunflower oil could enhance its shelf-life, offering a potential alternative to synthetic antioxidants. This may also help to reduce the quantity of coffee waste produced, promoting a circular economy.

Mono-varietal virgin olive oils were obtained from Olea europaea L. olives grown in the National Olive Germplasm Bank in the same agronomic conditions for two harvesting years. Samples were characterized according to fatty acid composition, volatile profile, and sensory attributes, and varieties were compared using Pearson correlation, principal component analysis (PCA), and cluster analysis. Odor activity values (OAVs) of the volatiles were calculated to discuss relationships between individual sensory properties and volatiles. Although most of the samples overlapped on the score plots, some samples were located away from the others. The sample groupings on the dendrogram plotted using Ward's linkage were generally suitable with PCA results. Ethanol had a negative correlation with 9 out of 14 pleasant attributes. According to OAVs, trans-2-hexenal content had the most important effect on sensory attributes and positively correlated with flower odor, whereas hexenal content contributed to sweet attributes. Similarly, the effect of 1-hexanol content strengthened the flower attribute but weakened the bitter taste. These findings were also confirmed by separating some varieties rich in those volatiles on the PCA bi-plot of sensory attributes. Samples were grouped on a dendrogram in accordance with total ester and total C3, C5, and C6 acid contents.

Practical Application: Most olive production in Turkey is based on a few varieties, whereas 95 different endemic varieties were registered by Turkish National Germplasm Bank. This study provides information on the volatile composition, sensory profile, and fatty acid composition of virgin olive oils produced from some rare varieties with high oil content. Moreover, relationships and correlations between individual volatiles and sensory attributes were evaluated, and the main differences in fatty acid composition, volatile profile, and sensory attributes of these Turkish virgin olive oils and those produced from well-known varieties from major producing countries were compared. Thus, data on the main characteristics of extra virgin olive oils produced from Turkish olives were provided to the literature, these varieties were promoted internationally, and their cultivation was encouraged.

Anemia of chronic diseases is the most popular type of anemia. Treatment of such conditions is based on iron supplementation. However, chronic conditions are accompanied by increased activity of hepcidin, which significantly limits iron absorption from traditional supplementation forms. Modern liposomal technologies allow for efficient encapsulation of macromolecules, which can result in a significant absorption improvement. The presented results show an encapsulation efficiency of more than 90% of iron-dextran complexes, with a decrease in cytotoxicity and reactive oxygen species generation.

Practical Application: These results can be used to prepare novel liposomal iron ion formulation with high encapsulation efficiency due to the appliance of iron(III) oxide complex with dextran.

Schizochytrium sp. L. oil (SO), fish oil (FO), and sacha inchi oil (SIO) can regulate high-fat diet-induced obesity, but the effect on gut microbiota and the mechanism remain unclear. This study aimed to find out the different effects of the three oils mediated the gut microbiota on lipid metabolism. In comparison with the high-fat diet (HFD) group, SO, FO, and SIO could reduce fat mass accumulation and decrease the levels of the serum and liver biochemical parameters in mice. The regulatory effect on gut microbiota in mice is determined by 16S rRNA gene high-throughput sequencing. Caulobacter, Acetatifactor, and Mucispirillum as dominant bacterial genus are enriched in intervention groups. SO, SIO, and FO could distinctly decrease interleukin 6, nuclear factor-kappa B, tumor necrosis factor-alpha, sterol regulatory element-binding protein 1c, FAS, and HMGCR expressions in liver, upregulate the expression of acyl-coenzyme A oxidase 1 and A acetyltransferases and regulate the thermogenesis. SO, SIO, and FO has a comprehensive impact on lipid metabolism by the expression of genes related to fat synthesis, cholesterol synthesis, inflammation, energy consumption, the structure of intestinal flora, abundance of beneficial bacteria, and intestinal diversity. Based on these results, SO, SIO, and FO may be used as functional food to drive beneficial changes in gut microbiota and then regulate the lipid metabolism disorders.

Practical Applications: Obesity-related diseases caused by lipid metabolism disorders have driven the rapid development of the diet drug market. However, the side effects of diet drugs on the human body also make the majority of consumers worried. Natural oil products that regulate lipid metabolism disorders and dietary obesity provide a substitute. Schizochytrium sp. L. oil (SO), fish oil (FO), and sacha inchi oil (SIO) are rich in high-quality unsaturated fatty acids and are not suitable for high temperature cooking but can be eaten in low temperature cooking and sauces and so on. SO, FO, and SIO can be used to develop functional food that could reduce lipid metabolism disorders.

Infant follow-on formulas (IFF) mimic human milk. This study aimed to identify the key structural levers that influence oxidative stability of IFF. Representative model IFF of marketed products in term of lipid composition were formulated with varying droplet size, lipid droplet core composition, and interfacial composition using different emulsifiers (soy lecithin or dairy phospholipids [DPL]). The oxidative stability of model IFF was assessed in accelerated storage conditions. No significant stabilization effect based on the lipid droplet core composition was observed. However, the nature of the interface, influenced by the emulsifier type, had an impact. Model IFF with DPL showed no loss of tocopherols and peroxide value was up to twice lower than those with soy lecithin after 20 days. This effect was particularly pronounced for the 0.4µm droplets. These results suggest that model IFF with DPL had a greater oxidative stability, likely due to the presence of sphingomyelin and the formation of a rigidified domain at the droplet surface. Model IFF with 0.4 µm droplets stabilized with soy lecithin, especially when added to the water phase, showed a tocopherols loss twice as high as that of IFF with DPL. These results indicate that oxidative stability of IFF is more influenced by the chemical environment rather than droplet size.

Practical Application: Infant follow-on formulas (IFF) aim to ensure an adequate nutritional intake to support the proper development and infant growth. Therefore, IFF must be stable against degradation phenomena such as lipid oxidation and have a composition and structure that are as biomimetic as possible to mature breast milk. This study provides key information for the development of IFF with a lipid composition and structure that are suitable for the infant nutritional needs and have an acceptable resistance to lipid oxidation. More generally, these results can be applied to all dispersed systems in the form of oil-in-water emulsions with a similar composition.

Silkworm pupae oil (SPO) has long been a useful resource. In recent years, an increasing number of studies have shown the valuable physiological effects of this oil, and functional oil products with health benefits can be developed using SPO. In this review, recent research on the physiological functions, sources, material composition, digestive characteristics, and processing and use of SPO are summarized, providing a scientific basis for the full exploitation and utilization of SPO.

Simplified cholesterol backbone with images of a random spectral trace, a palm leaf (Rainer Sturm/pixelio.de), fluorescently stained lipid droplets (red) and associated proteins (green) in a T3T-L1 adipocyte (Johanna Spandl, University of Bonn, Germany), and fish (Vera/pixelio.de).