European Journal of Lipid Science and Technology最新文献

Thermal pretreatment of oilseeds is of utmost importance in the process of edible oil production. This study explores the effects of superheated steam (SHS) pretreatment on both the oil yield and microstructural characteristics of corn germ, as well as the quality alterations in extracted oils. Corn germs were SHS-pretreated at 120–210°C for 30 to 120 s. Analysis of the oils demonstrates that SHS pretreatment significantly enhances the oxidative stability index (OSI) and total phenolic content (TPC), whereas the R value, peroxide value (PV), p-anisidine (p-AnV), conjugated diene, and conjugated triene markedly decreased (p < 0.05). Furthermore, there was a significant decrease (p < 0.05) in the contents of β-carotene, tocopherols, and phytosterols compared to the untreated sample, with the highest reductions being 18.9%, 38.8%, and 18.8%, respectively. On the basis of these physicochemical properties, Pearson correlation coefficient and principal component analysis (PCA) were performed. SHS pretreatment at 180–210°C may be the appropriate temperature condition for corn germs. Overall, SHS pretreatment may be a promising alternative method for enhancing oil yield and oxidative stability of corn germ oils. Practical Application: The present work provides valuable insights that could inform the development of high-quality corn germ food products and guide the selection of suitable SHS parameters for preserving corn germ quality. This study provides theoretical guidance for the SHS pretreatment with potential industrial applications.

The effects of salt combinations and honey supplementation on cholesterol oxidation products, physicochemical properties, and sensory attributes of beef sausages were investigated. Beef sausages were formulated with either 1.5% NaCl (H-1), 1% KCl + 0.5% NaCl + 5% honey (H-2), or 1% potassium citrate (C₆H₅K₃O₇) + 0.5% NaCl + 5% honey (H-3), and oven-cooked at 180°C for 20 min. The chemical composition, sensory attributes, and concentrations of 7β-hydroxycholesterol, 22R-hydroxycholesterol, 25-hydroxycholesterol, and 7-hydroxycholesterol were not influenced by the formulations (p > 0.05). The concentrations of 20α-hydroxycholesterol and 7-ketocholesterol in H-3 sausages were lower than in H-1 and H-2 sausages (p < 0.05). H-1 sausages had higher levels of (25R)-26-hydroxycholesterol, sodium content, and malondialdehyde (MDA) than the other sausages (p < 0.05). H-2 sausages had lower levels of 7α-hydroxycholesterol compared to the other sausages. H-1 sausages had higher lightness and cook loss and lower pH compared to the other sausages (p < 0.05). Redness and yellowness were lower in H-3 sausages than in the other sausages. Honey supplementation in NaCl-reduced beef sausages lowered sodium, MDA, and selected oxysterols without impairing the organoleptic properties of the sausages.

Practical Application:

High intake of sodium chloride and oxysterols can have harmful effects on human health. Reducing sodium and oxysterols in processed meat products is beneficial for improving health outcomes. The use of KCl, C₆H₅K₃O₇, and honey supplementation in beef sausages can effectively reduce sodium content, lipid oxidation, and the formation of selected cholesterol oxidation products such as 20α-hydroxycholesterol, (25R)-26-hydroxycholesterol, and 7-ketocholesterol, without negatively impacting the sensory attributes of the product. This strategy addresses the need for healthier processed meat without compromising consumer appeal.

Iron walnut oil is recognized for its high content of polyunsaturated fatty acids and bioactive compounds, which face significant oxidative stability challenges during storage and processing. This study investigates the antioxidant interactions among γ-tocopherol, ellagic acid, and β-sitosterol in iron walnut oil during the thermal oxidation, aiming to enhance its oxidative stability. The antioxidant efficacy of γ-tocopherol, ellagic acid, and β-sitosterol, both individually and in combination, was evaluated. γ-Tocopherol demonstrated the strongest antioxidant activity, and its combination with ellagic acid exhibited a synergistic effect (SE), markedly enhancing the oxidative stability of iron walnut oil by reducing hydrogen peroxide formation and preserving unsaturated fatty acids, whereas β-sitosterol exhibited limited efficacy, suggesting antagonistic interactions. The effects on fatty acid profile and polar components were analyzed via nuclear magnetic resonance (NMR) and total polar content analysis. The findings suggest that optimizing natural antioxidant combinations can effectively extend the shelf life of iron walnut oil and improve its application potential in the food industry, aligning with the demand for clean-label and sustainable products.

Practical Application: The study provides valuable insights for food industry professionals working with polyunsaturated fatty acid (PUFA)-rich oils. By demonstrating that γ-tocopherol and ellagic acid significantly enhance the oxidative stability of iron walnut oil, the research offers practical guidance for formulating walnut oil-based products with extended shelf life. These findings can directly inform the development of natural antioxidant systems in food preservation, aligning with consumer demands for clean-label and sustainable products. Researchers can use this information to optimize antioxidant combinations in various food formulations, potentially reducing waste and improving the nutritional profile of food products. The study also highlights the importance of careful antioxidant selection to avoid antagonistic interactions, which is crucial for the industrial application of health-focused products.

Butyl gallate (BG, GA-OC₄H₉), dodecyl gallate (DG, GA-OC₁₂H₂₅), octyl gallate (OG, GA-OC₈H₁₇), and hexadecyl gallate (HG, GA-OC₁₆H₃₃) were among the alkyl gallates (A-GAs, belonging to phenolic esters) that were used to synthesize phospholipid complexes using an ethanol evaporation method. The everted rat gut sac model (ERGSM) in conjunction with high-performance liquid chromatography-ultraviolet (HPLC-UV) detection illustrated that these complexes were capable of releasing A-GAs (sustained-release behavior 1) in ERGSM, which were later subjected to hydrolysis to produce free gallic acid (GA) (sustained-release behavior 2) that could penetrate mucous membrane of small intestine. The dual-release rate of phospholipid complexes was related to the acyl chain length of A-GAs, and complexes (OG-lecithin from soybean [SL]) with a moderate chain length of 8 exhibited the fastest hydrolysis rate. It was worth noting that unlike complexes containing longer alkyl chains, the BG released by BG-SL could also cross the intestinal mucosa and may undergo hydrolysis to yield GA (sustained-release behavior 2). The behavior of the release of polyphenols from phospholipid complexes means that the retention time of polyphenols in vivo is extended, thereby increasing the extent to which they can be absorbed and utilized by the body. More crucially, the acyl chain lengths of phenolic esters in phospholipid complexes can be readily changed to control such dual-release behavior.

Practical applications: Phospholipid complexes of phenolic esters exhibit a good dual-release effect on polyphenols, which can more effectively enhance the bioavailability of polyphenols. By controlling the acyl chain lengths, the number of phenolic hydroxyl groups, and ester bond structures (viz., phenolic acid-COO-C_nH_2n+1 or polyphenol-OOC-C_nH_2n+1), a controlled dual-release behavior of polyphenols from phospholipid complexes of phenolic esters, such as alkyl gallates, will be easily achieved. In view of this, phospholipid complexes of phenolic esters can be potentially utilized as a functional food ingredient.

Olive fermentation is renowned for its ability to enhance the olives nutritional value. In this study, we embark on a comprehensive exploration of the intricate interplay among various brine formulations. Our findings underscore significant variations in critical parameters. Total phenolic content in the five brine solutions spans a wide spectrum, with values ranging from 2.80 mg equivalent gallic acid (EGA) mL⁻¹ (Chétoui olive/fennel/lemon) to 6.72 mg EGA mL⁻¹ (Meski olive/chili/fennel). Moreover, the antioxidant activities exhibit pronounced distinctions. In brine samples, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition ranges from 35.15% (Chétoui olive/lemon) to 57.09% (Meski olive/chili/fennel), whereas in olives, we witness the highest DPPH inhibition at a striking 62.95% (Meski olive/lemon). The flavor profile is dominated by the presence of ethanol and acetic acid, complemented by intriguing notes of d-limonene and trans-anethole. Remarkably, the “Meski olive/chili/fennel” formulation exhibits notable antibacterial activity, featuring the highest inhibitory effect with a remarkable inhibition zone against Listeria innocua. The microbial analysis reinforces the presence of lactic acid bacteria (LAB) and yeast species, with a commendable control over potential pathogens. The presence of LAB may indicate a probiotic potential of the fermented olives and their brines. This comprehensive study provides profound insights into the intricate factors that define the quality and safety of fermented olives, shedding light on the fascinating world of olive fermentation.

Practical Applications: The findings of our research hold significant practical implications for various sectors. In the food industry, the optimized brine formulations and fermentation techniques identified in our study can be directly applied to enhance the nutritional value, flavor, and shelf-life of fermented olives. Specifically, the formulation highlighted for its notable antibacterial activity against Listeria innocua holds promise for developing natural preservatives in food products. Additionally, our insights into the microbial dynamics provide valuable guidance for improving food safety measures during olive fermentation processes. Furthermore, the characterization of olive brine as a potential source of phenolic compounds underscores its potential application in functional food and nutraceutical industries. Overall, our research contributes to the advancement of olive processing techniques and the development of healthier, safer, and more flavorful food products. Our study investigates the impact of different brine formulations on the profile of fermented olives, revealing significant variations in phenolic content, antioxidant activities, and antibacterial effects. These findings provide valuable insights for optimizing olive fermentation processes and developing