European Journal of Lipid Science and Technology最新文献

In this study, raw and steamed fish (SF) (Oncorhynchus mykiss) samples treated with lemon oil nanoemulsion (LON) were examined. Four groups were designated: raw fish (RF), raw fish treated with LON (RFL), SF, and steamed fish treated with LON (SFL). Changes in the physical properties and lipid quality parameters of fish samples were monitored over 30 days of storage at 4°C ± 2°C following vacuum packing. The dl-limonene compound, a major component of lemon oil, was detected at a concentration of 75.49%. The LON exhibited a zeta size (ZS) of 197.067 nm, a polydispersity index (PDI) of 0.217, and a zeta potential (ZP) of −3.56 mV. Regarding color characteristics, L^* whiteness value, −a greenishness, and +b yellowness values of the nanoemulsion showed a decrease by the end of storage. In all sample groups, except for the L^* value in the SFL group, a general trend was observed in which L^* increased, a^* decreased, and b^* increased compared to Day 0 at the end of storage. During storage, thiobarbituric acid reactive substance (TBARS) and free fatty acid (FFA) values remained within acceptable limits for consumption across all groups throughout storage. In conclusion, the application of LON without heat treatment had a positive effect on pH levels. Conversely, when applied to heat-treated fish meat, the nanoemulsion improved the L^* value, TBARS, FFA, and overall lipid quality parameters, with the exception of polyene index (PI).

Practical applications: Essential lemon oil possesses sensory, antioxidant, and antimicrobial properties. From a sensory perspective, the practical use of freshly squeezed lemon juice on fish meat is widely preferred by consumers. Inspired by this culinary practice, the effects of lemon oil nanoemulsion at a nanoscale on certain quality characteristics of both raw and thermally treated fish meat were investigated. In thermally treated fish meat, the lemon oil nanoemulsion positively influenced color parameters, notably enhancing the brightness (L^*) value, as well as markedly improving overall lipid quality indicators. Conversely, the thermal treatment itself adversely affected the pH values of fish meat. Considering lipid quality preservation throughout storage, it is recommended that thermal treatment be applied prior to the incorporation of lemon oil nanoemulsion, ensuring optimal results in both shelf-life and product appeal.

Several field and processing conditions affect the quality of virgin olive oil, impacting its sensory attributes and bioactive composition. This study investigated how different environmental and processing factors influence the quality of monovarietal “Arbequina” virgin olive oils sold in Brazil. Nine Brazilian commercial brands labeled extra virgin were compared with one Spanish monovarietal “Arbequina” brand. The results showed that crops at low altitudes with pre-harvest water deficit resulted in virgin olive oils with higher total polyphenol content (up to 424.91 mg GAE/L) and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl [DPPH]: up to 97.44%; 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid [ABTS]: up to 87.79%). The intensity of sensory attributes, such as fruity aroma, pungency, and bitterness, was positively correlated with bioactive compound concentrations. However, two samples (RS5 and ESP1) presented sensory defects (fusty, rancid, and musty), classifying them as virgin rather than extra virgin, contrary to their labels. These findings highlight the need for improved production and classification practices to ensure high-quality virgin olive oils are in the market.

Practical Applications: The study can help producers in refining agricultural practices, such as irrigation management and the selection of planting areas with appropriate altitudes, to maximize the concentration of bioactive compounds and improve olive oil quality. Additionally, olive processing industries can adopt better processing techniques to preserve desired sensory attributes (fruitiness, pungency, and bitterness) and minimize sensory defects, such as rancidity and mustiness. When controlled, field conditions and processing techniques can aid in the development of olive oils with specific sensory profiles, catering to different consumer preferences. These applications can contribute to improving the overall quality of virgin olive oil in the market, strengthening the competitiveness of local producers, and increasing consumer satisfaction.

The latex of Hevea brasiliensis is rich in furan fatty acid (FuFA) esterified in both neutral and polar lipids. This study evaluates bio-based solvents for selective extraction of lipids and FuFA from low-ammonia (LA) and high-ammonia (HA) stabilized H. brasiliensis latex. Extraction was performed at room temperature using a latex-to-solvent ratio of 1:5 (v/v). For LA-stabilized latex, ethyl acetate was the most efficient solvent for trifuranoylglycerol (TG-FuFA) extraction, outperforming traditional chloroform–methanol mixture (2:1, v/v), with or without NaCl addition, achieving a TG-FuFA yield of 0.28% (w/w latex). Isopropanol (iPrOH) was also effective, presenting a fair alternative. For HA stabilized latex, ethyl acetate maintained its efficacy, achieving 0.24% (w/w latex), similar to chloroform–methanol mixture (2:1, v/v) with NaCl solution washing (0.25% w/w latex). iPrOH matched this TG-FuFA yield but was less effective at excluding polar lipids. For total-FuFA extraction, iPrOH outperformed chloroform–methanol mixture, reaching 0.21% (w/w latex). Several lipases were tested for their aptitude to hydrolyzing FuFA-containing lipids. Guinea pig pancreatic lipase-related protein 2 and Fusarium solani cutinase proved to be effective enzymes for releasing free FuFA from triacylglycerols, galactolipids, and phospholipids in latex, indicating their potential for greener FuFA recovery. Further research is required to optimize enzyme-assisted FuFA extraction from stabilized latex.

Promoting eco-friendly product of bioactive molecules—from sourcing to processing—is essential for sustainable resource management and for reducing reliance on fossil fuels. Fresh latex from Hevea brasiliensis offers significant bioactive potential, containing up to 0.4% (w/w) of furan fatty acid (10, 13-epoxy-11-methyl-octadecan-10,12-dienoic, named FuFA-F2). FuFA-F2, part of the FuFA lipid family found in fruits, vegetables, and oils, is of growing interest for its health benefits, such as cardioprotection and obesity prevention. Natural rubber production (14.5 million tons in 2023) mainly originates from Southeast Asia (72%) and small-scale farmers who depend on rubber for livelihood. Thus, the rising demand for environmentally friendly rubber-derived products, combined with the untapped therapeutic potential of Hevea latex FuFA-F2, offers significant socio-economic opportunities in both Asia and Europe, underscoring the importance of exploring efficient extraction strategies, especially from stabilized latex.

The aim of this study was to compare early and normal harvest olive oils generated from the same orchard and produced in the same industrial plant under completely controlled conditions. The early harvest was on October 04, 2021, and the normal harvest was on December 08, 2021, which was used regularly in the region. The oil yield was lower in the early harvest (11.37%) than in the normal harvest (13.67%). Fruit color, dimensions, and total oil content were significantly different. Normal harvest olive oil contained higher levels of biophenol but lower free fatty acid and peroxide values. Although the fatty acid compositions were similar, the total sterol content of the normal harvest sample was higher (2379 vs. 1981 mg/kg). Alpha-tocopherol was higher in early harvest (101.25 mg/kg) than that of the normal harvest (86.35 mg/kg) sample. Volatile aromatic composition data showed some differences, and most profoundly, Z-3-hexenal was enhanced, but 2-hexenal was decreased towards the normal harvest date. There were no negative sensory attributes in the samples, and the early harvest sample had higher scores for fruity-green, bitter, and pungent attributes. Consumer tests indicated more liking for early harvest samples with full scores for appearance/color and smell/scent.

Practical Applications: Olives harvested early and at normal ripeness from the same orchard were processed under identical industrial conditions and compared. The oil yield was significantly lower in the early harvest samples. Notable compositional differences were observed in free fatty acidity, sterol and alpha-tocopherol content, and volatile aromatic compounds. The early harvest oil received higher sensory scores for fruity-green, bitterness, and pungency. Additionally, consumer preference scores were higher for the early harvest oil. To ensure fair pricing for producers and effective communication with consumers, this study suggests the importance of accurate labeling based on analytical and sensory indicators, along with the consideration of relevant new regulations.

Passion fruit (Passiflora edulis) is widely used in products like juices and jams, but its processing generates waste, primarily seeds rich in bioactive compounds, such as unsaturated fatty acids, polyphenols, and carotenoids. These compounds exhibit antioxidant, neuroprotective, and anti-inflammatory properties but face challenges with low water solubility and stability, reducing their bioavailability. Incorporation into lipid nanoparticles (LNp) offers a promising solution, particularly for the food industry. This study evaluated the physicochemical, functional, antioxidant, and microbiological properties of passion fruit seed oil (PFSO) incorporated into LNp. LNp-PFSO was developed, optimized, and characterized using a 2³ factorial design, yielding a homogeneous system with an average diameter of 126 ± 1.5 nm, a polydispersity index of 0.19 ± 0.002, and negative zeta potential. PFSO was rich in linoleic (65%), oleic (18.28%), palmitic (11.96%), and stearic acids (3.55%). Fourier transform infrared (FTIR) spectroscopy confirmed excellent compatibility and effective incorporation. Incorporation provided a protective effect for PFSO's antioxidant activity, as shown by a reduction in 2,2-diphenyl-1-picrylhydrazyl (DPPH^•) radical scavenging from 21.74% to 11.67%. Antibacterial and antifungal activities were negligible. Therefore, LNp-PFSO demonstrated strong potential as a system for protecting and delivering bioactive compounds, expanding its applications in the food industry, particularly for bioactive delivery systems and sustainable packaging solutions.

Practical Applications: Lipid nanoparticles play a crucial role in the food industry, primarily being used in packaging and edible coatings to provide antioxidant activity and extend product shelf life. Passion fruit seed oil, with its antimicrobial and antioxidant properties, contributes to the microbiological safety and freshness of food, reducing waste. The incorporation of this oil into nanoparticles allows for the development of bioactive packaging that retains its beneficial properties. Applied to fruits, vegetables, and meats, these coatings keep food in optimal conditions, prolonging its durability and stability against temperature and humidity variations, preventing oxidation, and ensuring the preservation of its nutritional characteristics. Thus, innovations in lipid nanoparticles promote quality, safety, and efficiency in the preservation of products over time, extending shelf life and maintaining the nutritional integrity of food.