European Journal of Lipid Science and Technology最新文献

This study investigates the effects of different temperature and time applications on the pH, fat content, water activity, acid value, peroxide value, thiobarbituric acid, free fatty acids, aroma profile, and sensory properties of ghee stored with ghee residue by omitting the filtration process in ghee production. For this purpose, ghee was produced from clotted cream without filtering the residue consisting of non-fat dry matter at two different temperatures (110°C–130°C) and for two different durations (5 and 10 min), and a control group (1 min at 95°C) where the residue was separated from the fat. The storage process (on Days 1, 30, and 60) was applied to the ghee produced with residue. It was determined that as cooking temperature and time increased, short-chain fatty acids decreased, whereas monounsaturated and polyunsaturated fatty acids increased. Simultaneously, furan compounds, one of the aroma compounds, also increased. As a result, it was concluded that omitting the filtration process for the non-fat dry matter in clotted cream effectively increased aroma compounds at high temperatures. Especially, the highest concentration of aroma substances was observed in samples heat-treated at 130°C for 5 min.

Practical Application: During ghee production, it has been observed that the ghee residue, consisting of non-fat dry matter removed by filtration, significantly affects the fat's aroma and composition. Filtration of the residue is typically performed at the beginning of production. However, when this filtration process is delayed until after a certain storage period, this study has shown that the residue can enhance the aroma and other properties of the fat (chemical, sensory, etc.), which is valuable for both industrial purposes and consumer satisfaction. Additionally, the optimal temperature and time (130°C for 5 min) to produce the highest quality ghee, preferred by consumers, have been determined in this study. This is crucial for producing a standardized product in an industrial context.

Palm fatty acid distillate (PFAD) is an economical, non-edible by-product of palm oil refining, making it a valuable feedstock for bio-lubricants. However, its high saturated fatty acid content typically leads to suboptimal cold flow properties in the resulting bio-lubricants. This study presents a method to improve both the cold flow characteristics and oxidation stability of PFAD-derived bio-lubricants. Neat PFAD and PFAD–oleic acid (PFAD–OA) mixtures were reacted with hydrogen peroxide and acetic acid to produce an estolide mixture containing both hydroxyl and carboxylic acid functionalities. The hydroxyl groups were esterified with fatty acids, whereas the carboxylic acid groups were converted to ester groups using 2-ethylhexanol, forming estolide esters. Analysis of the lubricant properties revealed that estolide esters produced from neat PFAD and PFAD–OA mixtures exhibited performance comparable to commercial products. Specifically, the kinematic viscosity at 40°C ranged from 44 to 121 cSt, increasing with higher OA content in the PFAD–OA mixture. Additionally, the inclusion of more OA significantly enhanced the cold flow properties, achieving temperatures between −12°C and −33°C. Other lubricant characteristics, such as oxidation stability and anti-wear properties, were comparable with a commercial bio-lubricant sample. This study demonstrates that PFAD–OA mixtures can effectively yield bio-lubricants with desirable attributes.

Practical Applications: The estolide esters derived from palm fatty acid distillate and oleic acid have demonstrated significant potential as lubricant base oils for environmentally friendly lubricants due to their natural biodegradability and outstanding lubricant properties.

Mozzarella cheese (MC) is a soft, fermented, dense, proteinaceous curd with unique viscoelastic behavior. MC typically behaves like a soft solid at ambient temperature and quickly undergoes melting with increased temperature. During this period, the saturated fats in MC aid in the melting and stretching of protein linkages. However, reducing fats in MC tends to affect its viscoelastic properties, compromising melting and texture. This study explores the effect of adding various aloe vera mucilage (AVM) concentrations in producing low-fat mozzarella cheese (LFMC), mainly on its microstructure and rheological attributes. In this study, the AVM was used as a fat replacer to improve the viscoelastic attributes of LFMC. AVM was added at concentrations of 1%, 2.5%, and 5% (v/v) during the formulation of LFMC samples. All samples were tested to determine their dynamic rheological characteristics at 70°C. Microstructural analysis using scanning electron microscopy (SEM) was performed to understand the intermolecular behavior of MC samples. The SEM results showed that AVM can fill the void spaces in LFMC. However, its high concentration (5% AVM) tends to increase the LFMC compactness during storage. Rheological results showed that LFMC with AVM was more cohesive and compact and showed high-stress deformation. On melting at 70°C, the elastic component (G′ > G″) in LFMC indicated softer solid-like properties. Overall, the results concluded that preserving the appropriate casein-to-fat ratio using 1% (v/v) AVM can preserve the rheological and microstructural characteristics of LFMC.

Practical Application: Rheological analysis of low-fat mozzarella cheese using aloe vera mucilage as a fat replacer is critical for getting insight into viscosity, melting behavior, and elasticity, which are important for consumers and food manufacturers. The practical applications of this study include optimization of desired characteristics using aloe vera mucilage and after-fat reduction for maintaining the right stretchability and meltability in pizza or other baked products. This optimization ensures uniformity and consumer satisfaction without affecting low-fat mozzarella cheese functionality and sensory appeal.

Reptiles are mainly exploited for the high value of their skins, as well as their meat is a potential source of protein. In different parts of the world, snake fat or oil is used for ethnomedicinal purposes, and scientific studies have supported their antimicrobial and anti-inflammatory effects. In this study, we describe the characteristics of the fat and oil of the yellow anaconda (Eunectes notaeus) to evaluate their potential use as a dietary supplement or as a topical for therapeutic purposes. Both fat and oil are rich in fatty acids, such as oleic acid (32%), palmitic acid (20%–23%), and linoleic acid (19%–23%), and have a high content of polyunsaturated fatty acids (PUFA, 27%–31%). They also have optimal nutritional qualities, such as low atherogenic index (AI) and thrombogenic index (TI), n−6/n−3 ratio similar to the recommended values, and an acceptable ratio between hypocholesterolemic and hypercholesterolemic fatty acids (HH). The oil, on the other hand, presented adequate physicochemical characteristics, absence of microorganisms harmful to human health, and no antimicrobial activity for the evaluated microorganisms. Therefore, yellow anaconda fat and oil have a fatty acid profile and nutritional quality that make them suitable as primary material for use as food.

Practical Applications: This work also demonstrates the potential of this raw material to promote more sustainable practices, take advantage of underutilized resources, offer potential health benefits, and contribute to the advancement of interdisciplinary research in the field of sustainable production.

Eicosapentaenoic acid (EPA) is an omega-3 polyunsaturated fatty acid (PUFA), which is easily oxidized based on its high level of unsaturation. So far, it is not fully clear how the location of EPA in triacylglycerols (TAGs) affects its stability. Here, the oxidative stability of EPA in regio- and enantiopure TAGs was investigated for the first time. For analysis of the complete oxidation behavior at 50 °C, headspace solid-phase micro extraction with gas chromatography–mass spectrometry (HS-SPME–GC–MS), liquid chromatography–MS (LC–MS), and nuclear magnetic resonance (NMR) spectroscopy were used, and the data obtained with all used methods was examined in combination using multivariate analysis (oxidomics approach). Oxidation patterns of EPA-containing TAGs were similar as seen previously for docosahexaenoic acid (DHA)-containing ones as shown in the abundance of propanal, 1-penten-3-ol, 2,4-heptadienal, or 5-ethyl-2(5H)-furanone. EPA in sn-2 was clearly the most stable as seen earlier for neat oil of regiopure TAGs-containing EPA and other omega-3 PUFAs at sn-2 position. The stability of EPA in sn-1 and sn-3 was expected to be identical under the achiral conditions. However, a minor tendency for better stability of sn-3 compared with sn-1 was seen at certain time points, the difference most likely arising from differences in levels of minor undetected and unidentified prooxidants.

Practical Applications: On the basis of the results of this study, sn-2 should be highly favored for eicosapentaenoic acid in triacylglycerols to improve the stability of neat oils. This is of high interest for enzymatic restructuring processes of eicosapentaenoic acid-rich oils, such as those used for marine oil concentrates. By using enzymes with right regio- and enantiospecificity, the oxidative stability of omega-3 concentrates could be significantly improved over a randomized configuration of fatty acids in triacylglycerols. The findings in this study further contribute to knowledge on the formation of oxidation compounds from eicosapentaenoic acid as not all oxidation compounds reported in this study have been reported earlier. This will contribute to finding new solutions on how to analyze lipid oxidation in the future. Additionally, the reported experimental setup and oxidomic approach could be used to study other lipid species at different temperatures to achieve a complete picture on their oxidative behavior.