European Journal of Lipid Science and Technology最新文献

The properties of fats can be modified by interesterification. Current researches focus on the interesterification catalyzed by lipases and CH3ONa. This work provides a newly modification method of fats catalyzed by potassium hydroxide-glycerol (KOH-G) mixture. KOH-G mixtures (KOH:G, 1:2, 1:3, 1:4, and 1:5 (mol/mol), named by KOH-G2, KOH-G3, KOH-G4, and KOH-G5, respectively) were prepared and used to catalyze lard modification. The differential scanning calorimetry (DSC) results indicated that KOH-G mixtures were low transition temperature mixtures (LTTM). The ratios of KOH to G significantly affected the catalytic efficiency of these LTTMs, KOH-G2 showed higher catalytic efficiency than other KOH-Gs, moreover the modification could be performed at relatively low temperature (100°C). In the modification process, the interesterification and glycerolysis occurred simultaneously, leading to the variation of triacylglycerols and acylglycerols composition and slip melting point (SMP) of lard. The completely interesterified lard (CIL) was prepared at 100°C for 90 min with 1% KOH-G2 addition (on lard weight), triacylglycerols and diacylglycerols in CIL were about 88% and 11%, respectively; CIL had lower content of monounsaturated disaturated triacylglycerol (USS), and higher content of tirunsaturated triacylglycerol (UUU), monosaturated-diunsaturated triacylglycerol (UUS), and trisaturated triacylglyerol (SSS) than lard. Though lard and CIL had similar solid fat content (SFC) profile, they presented obviously different thermal property. The main crystalline form was changed from β of lard to β′ of CIL, and the crystal aggregates of CIL was more delicate than that of lard, implying the sandiness of lard might be alleviated after modification.

Practical Application: The results could provide a new method for oil modification, such as improving its physiochemical properties.

Caco (Chrysobalanus icaco L.) seeds are rich in oil. This work aimed to characterize and study the anti-inflammatory properties of Caco seed oil (CSO) using the model of acute auricular edema induced by 12-O-tetradecanoylphorbol-13-acetate (TPA) in female CD1 mice. A final yield greater than 40% was achieved for CSO extraction. The extract presented a specific gravity of 0.939 g/mL, refractive index of 1.52, acidity index of 1.18 mg KOH/g of oil, saponification index of 181.48 mg KOH/g of oil, iodine index of 78.60 g I₂/100 g of oil, peroxide index of 5.99 mEq O₂/kg of oil, and ester index of 179.64 mg KOH/g of oil. Stearic (50.80%), oleic (17.87%), and linoleic (15.33%) fatty acids were identified, along with two new compounds for this species: pucinic and parinaric acids. In terms of acute topical anti-inflammatory effect, CSO demonstrated greater inhibition (60%) of ear edema at 0.5 mg/ear, approaching the potency of indomethacin (66%), but at 2 mg/ear (control). Physicochemical analysis demonstrated that CSO could be stored for an extended period. Furthermore, it could be used as a therapeutic agent in acute inflammatory processes due to the presence of oleic, linoleic, pucinic, and parinaric fatty acids.

Pumpkin and walnut press cakes abound in polyunsaturated fatty acids (PUFA), making them promising ingredients for enhancing the content of these beneficial fatty acids in pork salami. This study is the first to investigate the impact of these oil press cakes, used as replacements for raw meat, on the fatty acid content and oxidative status of pork salami during refrigerated storage. To this aim, five formulations of pork salami were prepared (Sc [control salami], S2.2%pp [with 2.2% pumpkin powder], S2.2%wp [with 2.2% walnut powder], S3.5%pp [with 3.5% pumpkin powder], and S3.5%wp [with 3.5% walnut powder]) and stored at 7°C for 30 days. Even at the lowest concentration of powder used in the finished product (2.2%), both press cakes improved the salami's fatty acid composition, particularly in PUFA, thereby increasing the PUFA/saturated fatty acids (SFA) ratio. The incorporation of pumpkin powder augmented the ratio of n-6 (omega-6)/n-3 (omega-3) PUFA in the pork salami, whereas walnut powder lowered it. However, the salamis made with these two powders demonstrated reduced lipid stability during storage. This instability is attributed to the oxidation of oleic acid, a major fatty acid in these salamis, which led to the formation of more secondary oxidation compounds during storage than in the Sc. In conclusion, although pumpkin and walnut cakes can ameliorate the lipid profile of pork salami, they are not recommended as ingredients for products with a long shelf life.

Practical Applications: The findings of this study are valuable for food producers seeking to incorporate oil press cakes into hybrid meat products to enhance their lipid profile with polyunsaturated fatty acids. For this effect, they should replace a portion of the raw meat with pumpkin or walnut press cakes, ensuring that the finished product contains more than 2.2% of these ingredients. However, as polyunsaturated fatty acids are highly prone to oxidation, this can negatively impact the reformulated product's shelf life. Therefore, it is not advisable to use these oil press cakes as ingredients in long-life products.

The following article for this Special Issue was published in an earlier Issue.

F. Tieves and F. Hollmann, “Enzymatic Valorization of Fatty Acids in Oleochemical Synthesis,” European Journal of Lipid Science and Technology 127 (2025): e70000. https://doi.org/10.1002/ejlt.70000. https://onlinelibrary.wiley.com/doi/10.1002/ejlt.70000

Wax-containing water-in-oil (W/O) emulsions are widely used in industries such as food, pharmaceuticals, and petroleum. However, waxy materials pose challenges to the stability of emulsions. This study investigated the relationship between beeswax (BW) crystallization behavior and W/O emulsion stability in five different oil systems: straight-chain alkanes, esters, branched-chain alkanes, and triglycerides. EM90 was chosen as an emulsifier. Results showed that BW crystallization behavior depended on its compatibility with emulsifiers and oils, directly impacting the stability of the emulsion. Specifically, in alkanes, poor compatibility with undecane and tridecane (C11–13) or isohexadecane (IHD) led to wax crystal agglomeration and reduced stability. In contrast, longer chain oils like squalane (SQU) and white oil (WHO) showed lower polarity and better compatibility with BW, forming robust crystal networks and improving stability. Moreover, the heterogeneous structure enhanced stability. In the triglycerides caprylic/capric triglyceride (GTCC) system, the compatibility between the oil-phase ingredients reached a relatively balanced state, allowing BW crystals to adsorb at the oil–water interface, providing an additional mechanism to enhance emulsion stability.

Practical Applications: In cosmetic formulations, wax-based emulsions enhance moisturization while maintaining desirable sensory properties. However, the inherent crystallization behavior of wax components often compromises emulsion stability. This investigation systematically examines wax crystallization dynamics in cosmetic-grade W/O emulsions, establishing key structure–function relationships between crystal morphology and emulsion stability. The findings advance formulation optimization strategies for lip care and facial cream products, particularly in balancing wax content reduction with structural integrity preservation.