European Journal of Lipid Science and Technology最新文献

The molecular compositions of oils affect the properties of oleogels. Current research mainly focuses on the effects of minor components and fatty-acid compositions of triglycerides (TAGs) on the oleogel properties. In this study, the effects of oils with different molecular compositions, including sunflower oil (TAG), medium- and long-chain triglyceride (MLCT), and diacylglycerol (DAG), on the microstructure and physical properties of beeswax (BW) oleogels were investigated. The dielectric constant (ε′) results were higher for DAG (4.21) in comparison with MLCT (3.26) and TAG (3.13), which indicated that DAG had higher polarity. At 5 wt% BW, DAG oleogels had higher oil binding capacity (OBC) (100.00% ± 0.00%) than MLCT (86.54% ± 1.93%) and TAG (77.00% ± 2.00%). Meanwhile, the firmness of DAG oleogel (37.73 ± 3.09 g) was higher than those of MLCT (20.06 ± 0.61 g) and TAG (8.58 ± 0.14 g). Crystallization kinetics results showed that DAG oleogel had the lowest crystallization half-time (0.13 ± 0.01 min) compared to the other two oleogels. The polarized light microscope (PLM) results revealed that all the three BW-based oleogels had the same crystal morphology, and the microstructure of DAG oleogel was denser. Furthermore, obvious intermolecular hydrogen bonds between BW and DAG were observed by Fourier transform infrared (FTIR), which was attributed to the interactions between the hydroxyl groups of DAG and free fatty acids/free fatty alcohols in BW. These results indicated that oils with higher polarity could facilitate the formation of oleogels, making the gel structure more compact and stable.

Practical Application: The higher polarity of DAG and MLCT could enhance the formation of crystal networks of oleogel. This finding could provide further guidance for the preparation of oleogels in the food industry.

In this study the effect of rice bran wax (RBW) and sodium stearoyl lactate (SSL) on the structure, physical properties of hydroxypropyl methylcellulose (HPMC) oleogels and their performance in cookies were investigated. Both RBW and SSL significantly enhanced the thermal sensitivity, thixotropic recovery and shear viscosity of HPMC oleogels, especially at 4%–8% SSL. With the addition of RBW/SSL, a synergistic effect was observed, the number of crystals increased and the crystal structure became denser. RBW led to the presence of β' crystals, while SSL increased the number of α crystals in HPMC oleogels. Van der Waals interactions and electrostatic repulsion served to stabilize the network structure.

Practical Application: 4%–8% sodium stearoyl lactate improved the spread ratio, texture and overall acceptability of hydroxypropyl methylcellulose (HPMC) oleogel cookies to a level similar to shortening cookies. This study provides theoretical support for the quality improvement of HPMC based oleogel cookies.

The quality of fish oil depends primarily on the fish species used for oil manufacturing. There is a growing practice in the industry to use mixed fish species to produce fish oil, as an alternative to polyunsaturated fatty acid (PUFA)–rich fish species, which were largely utilized for dietary purposes. However, there are no studies made yet on the quality attributes of oil from mixed species. The study aims to compare the physical, chemical, and nutritional quality of fish oil extracted from body oil of Indian oil sardine (Sardinella longiceps) and the oil extracted from mixture of fishes like Indian oil sardine, Indian mackerel (Rastrelliger kanagurta), horse mackerel (Megalaspis cordyla), and ribbonfish (Lepturacanthus savala). The oil from Indian oil sardine exhibited lower viscosity (58 cP) and higher moisture content. Iodine value, saponification value, peroxide value, anisidine value, and free fatty acid values were significantly lower for the oil from Indian oil sardine. Palmitic acid was the predominant saturated fatty acid in both the oil samples, whereas docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents were the predominant PUFAs. DHA content was 12.66% in sardine oil compared to 14.33% in mixed fish oil. Lipid quality indices (index of thrombogenicity, health-promoting index, unsaturation index, fish lipid quality, polyene index, ratio of hypocholesterolemic to hypercholesterolemic, EPA + DHA, ∑PUFA/SFA, and n-3/n-6 fatty acids) were evaluated for both the oil samples. The study demonstrated that the oil from mixed fish species exhibited comparable nutritional indices to the oil from Indian oil sardine.

Practical Applications: The study addresses a major prevailing problem of excessive fishing pressure on the Indian oil sardine fishery as it sustains the fishmeal and oil industry. The use of Indian oil sardine alone for oil extraction leads to hampering the supply of this fish for human consumption. Utilizing mixed fish species for oil extraction is expected to limit the burden on Indian oil sardine fishery. Fish oil extracted from mixed species of fishes was determined to be healthier in terms of fatty acid profile, including omega-3 fatty acids and lipid quality indices. This strategy offers a sustainable solution to fulfill the nutritional requirements of the growing population as well as helps in reducing fish waste-related problem if the discards are also used for fish oil and fishmeal manufacturing. Outcome of the study is in line with the UNSDGs 3, 9, 12, and 14.

Mayonnaise is very susceptible to oxidation, due to the high lipid content. The synthetic antioxidants are commonly used in the preparation of this sauce. The green coffee bean is one of the largest natural sources of phenolic compounds with antioxidant activity. This study aimed to assess the feasibility of using an aqueous green coffee extract (GCE) as an antioxidant in mayonnaise. Three concentrations of GCE were tested (0.5%, 1.0%, and 1.5%). About 1.5% GCE did not affect the emulsion formation, pH, and textural parameters (p > 0.05). GCE demonstrated a greater delay in peroxide value during 28 days of storage when compared with synthetic agents (p < 0.05). GCE increased the phenolic compounds proportionally to the added concentration, enhancing their antioxidant activity compared to the synthetic agents (p < 0.05). About 0.5%–1.5% of GCE did not affect sensory acceptance (p > 0.05). GCE as an antioxidant for mayonnaise, replacing synthetic antioxidants, proved viable, especially at a concentration of 1.5%.

Practical Applications: Lipid-rich products, such as mayonnaise, require antioxidants. Synthetic antioxidants are widely used; however, due to high consumer demand for natural products, green coffee extract becomes a viable alternative as it acts as an antioxidant and adds nutritional value to the products. This technology is a novel option for the industry, providing new natural antioxidant agents.

Estolides are fatty acid oligomers that can be employed in the formulation of lubricants as an environmentally friendly alternative to mineral and synthetic oils. These bio-based esters often exhibit improvements in essential lubricant properties (oxidative stability, cold flow properties, viscosity index [VI], etc.) with respect to unmodified vegetable oils. In this study, we evaluate a potential new series of renewable high viscosity lubricants on the basis of mixtures of acylglycerol-estolides obtained from simultaneous potassium methoxide-catalyzed transesterification and interesterification of neat castor oil. The physicochemical and lubricant properties of the products were evaluated and compared to similar commercial products and estolides described in the literature. The estolide sample obtained with the highest viscosity (635 mm² s⁻¹) displayed equivalent lubricant properties with other commercial lubricants ‒ pour point (−30°C) and VI (173). This investigation attested to the potential application of acylglycerol-estolides derived from neat castor oil as high viscosity biolubricants for industrial equipment.

Practical Applications: When compared with estolides reported in the literature, the mixtures of acylglycerol-estolides described in the present work were obtained through a less costly production process (in terms of number of reagents and reaction time). Furthermore, without carrying out further modifications of the products or incorporation of additives, in general, similar, or even superior, physical properties were observed for these materials compared to mineral-based commercial lubricants, attesting to the potential application of these value-added materials as high viscosity base oils or additives used in the formulation of green industrial lubricants.

Demand for bio-based petrochemicals has increased across all product types. Included are phenolic compounds and their derivatized products. Thermochemical conversion, especially pyrolysis, offers one of the strongest opportunities for producing advanced biofuels and phenols. Previous work showed that various unsaturated fatty acids (soybean, brown grease, safflower [SF]) can react with phenol across the fatty acid double bond(s) via the branched-chain fatty acid (BCFA) synthesis. Although phenolic BCFAs offer a gateway toward bio-based antimicrobial coatings, the phenolic component has remained dependent on fossil-derived phenol. We have closed this gap by incorporating refined biophenolics fraction from pyrolysis in the BCFA synthesis. Pyrolysis-derived phenols are incorporated in the synthesis, thus making the biophenolic BCFA fully biorenewable. Catalytic fast pyrolysis of switchgrass produced bio-oils with sufficiently high concentrations of phenol and cresols (biophenolics). These one-ring biophenolics were extracted and redistilled, yielding a fraction of >75 wt% phenols. SF and pennycress (PC) oils were hydrolyzed and subsequently functionalized with biophenolics using a ferrierite zeolite catalyst. Excess biophenolics were removed using molecular distillation. Yields of biophenolic BCFAs ranged from 63% to 76%. Antimicrobial tests show activities against strains of Listeria bacteria.

Practical Application: This work significantly increases the utilization of chemicals isolated from biomass fast pyrolysis oils. We also expect that these findings will accelerate incorporation of green methods for antibacterial coatings in clinical applications.