European Journal of Lipid Science and Technology最新文献

Simplified cholesterol backbone with images of a random spectral trace, a palm leaf (Rainer Sturm/pixelio.de), fluorescently stained lipid droplets (red) and associated proteins (green) in a T3T-L1 adipocyte (Johanna Spandl, University of Bonn, Germany), and fish (Vera/pixelio.de).

Although it is important to understand the factors affecting the physical properties of oleogels for their application in food products, the effects of the kind of oils and components in them are not well understood. Previous studies on the effects of unsaturation and polar compounds of oils on the properties of oleogels reported inconsistent results, presumably, due to different gelling agents, experimental conditions, and different amounts of minor components in oils. In this study, a systematic study was conducted with 12 vegetable oils with and without polar compounds to understand these effects on the properties of 3% and 7% sunflower wax (SW)-oleogels. In general, oils with higher unsaturation produced oleogels with lower gel strength. Polar compounds in oil negatively affected the gel strength. Melting and crystallization temperatures increased with increasing unsaturation of oil. The platelet shape of SW crystals was almost identical, regardless of the kind of oil. Solid wax content values were similar across the oleogel samples with 12 different oils. This study enlightens several factors affecting the physical properties of SW-oleogels.

Practical Application: This study provides information about the effects of unsaturation of oil and polar compounds in oil on firmness and melting properties of sunflower wax (SW)-based oleogels. It was found that the firmness of SW-oleogel can be significantly different (up to 65%) depending on vegetable oils used, and it decreased with increasing unsaturation of oil. It was also found that the firmness of the oleogel can be increased by up to 36% by removing polar compounds in oil. Solid wax content (SWC) of oleogels did show meaningful correlations with the firmness of SW-oleogels. All the oleogels examined in this study had very similar shapes and sizes of SW crystals. For practical application, the unsaturation of oil and the polar compound content have to be considered when designing oleogels with desired textural properties.

This study focuses on the influence of storage temperature and addition of commercial natural antioxidant-rich sources on the shelf life of chia oil (CO) nutraceutical blends. CO is a valuable product for consumers due to its high ω-3 content, but its susceptibility to oxidation comprises challenges for its shelf life and quality. Thereby, different chia oil-antioxidant blends were prepared and stored at 4°C and 25°C to evaluate alternative shelf-life conditions. Commercial antioxidant-rich sources containing astaxanthin (ASX), β-carotene (BC) and vitamin E (VE) were added either alone or combined to CO. To monitor blends oxidative stability during storage, primary and secondary oxidation compounds were assessed weekly using peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) as indicators. Results showed that storage temperature played a significant role on oxidative stability of CO. When stored under refrigeration at 4°C, the oil exhibited low and stable oxidation indicators over time, regardless of the antioxidants used. However, at room temperature (25°C), the use of antioxidants and some particular combinations of them became crucial to prevent oil oxidative deterioration. Nutraceutical blends of CO/BC and CO/ASX were the best options to preserve CO from oxidation after 8 weeks storage at room temperature (PV < 2 meq O₂/kg oil).

Practical Applications: This work provides evidence on enhancing oxidative stability of chia oil through addition of natural antioxidants and proper storage. We focused primarily on designing blends from edible ingredients that are currently available in the market, with the aim of ensuring easy accessibility and affordability. Our findings offer valuable insights for the development of chia oil and antioxidant-enriched blends, that could potentially serve as nutraceuticals or pharmacy-compounded supplements to manage specific chronic inflammatory diseases. Our study highlights the importance of considering storage temperature and antioxidant selection to enhance shelf life and quality. These results have significant implications for the food industry, nutrition, and health, by providing valuable information for the creation of healthier and more sustainable food products. Furthermore, this work underscores the need for companies and retailers handling and storing vegetable oils with high omega-3 content to adopt improved storage practices to ensure the quality and longevity of their products.

Coffee grounds are the most commonly generated daily waste in the world, raising numerous questions regarding their proper management and their environmental impact. The present study focuses on the physical and chemical characterization of oil extracted from spent coffee grounds (SCG), with the aim of valorizing this by-product as a potential source for oil production. The results obtained from the analysis of SCG oil were also compared to those of some edible oils (soybean, corn, and sunflower oils) and cosmetic oils (lentisc, sweet almond, and castor oils). The results revealed that spent coffee waste yielded an important amount of oil, specifically 17.19%, as compared to corn (4.31%) and soybean (19.52%) seeds. Regarding the fatty acids composition of SCG oil, eight components were identified, with a high percentage of polyunsaturated fatty acids accounting for more than 45% of total fatty acids. The phytosterols composition of SCG oil revealed the presence of seven components, with β-sitosterol being the predominant one. The tocopherol analysis showed that SCG oil contained only α and β isomers, with β-tocopherol being the dominant form at over 68%. These findings accentuate the potential of spent coffee waste as a promising alternative for oil production and open up new applications for SCG oil, such as in the food industry, pharmaceutical applications, and cosmetics.

Practical Application: Given the significant increase in the demand for vegetable oils, the oil industry has recently begun to explore new plant matrices, particularly those having low costs. SCG are the most commonly generated daily by-product in the world. The present investigation aims to characterize and valorize the oil extracted from SCG. The obtained results revealed the potential of SCG as a promising alternative for oil production. Consequently, valorizing spent coffee waste as a natural by-product for oil production can be an ideal solution to address numerous issues related to its proper management and its environmental impact. Hence, the oil industry can promote spent coffee waste, cheapest by-products, as a promising alternative for oil production. Moreover, the present investigation represents a commendable model of the circular economy since the remaining waste obtained after extracting lipids from the coffee grounds waste can be used as natural fertilizer rich in protein for plant development.

Mangiferin is one of the main bioactive ingredients in leaves of Mangifera indica. But the poor liposolubility and low bioavailability restrict its application. This study aimed to esterify mangiferin with lipase to improve its lipophilicity, and evaluate its antioxidant activity and hypoglycemic properties. Four fatty acids (palmitic acid, lauric acid, stearic acid, oleic acid) were selected for enzymatic esterification with mangiferin by single-factor experiments. Under the following optimum reaction conditions of tetrahydrofuran (THF):tert-amyl alcohol (2:1) was used as solvent, water activity was 0.31, TLIM lipase was 45 mg mL^–1, The ratio of mangiferin to fatty acid was 1:50, and the substrates were pretreated by ultrasonic for 0.5 h, then reacted at 55°C for 21 h, the resulting conversion rates of mangiferin-esterified derivatives exceeded 70.0%.

Lipophilicity, antioxidant, and PTP1B inhibitory activity of mangiferin-esterified derivatives were determined. The results demonstrated that compared with mangiferin, the ability to scavenge DPPH radicals decreased by about 9%, but the lipophilicity was increased by 10–30 times, and the lipid antioxidant capacity was also improved significantly. Moreover, the inhibitory activity of protein tyrosine phosphatase 1B (PTP1B) exhibited minimal alteration. This indicates that esterification can not only improve the lipophilicity of mangiferin, but also improve its lipid antioxidant capacity.

Practical Applications: In the study, a series of mangiferin-esterified derivatives were synthesized and their lipophilicity, antioxidant properties, and PTP1B inhibitory activity were determined. The results indicated that, compared with the untreated mangiferin, the mangiferin-esterified derivatives exhibited superior lipid antioxidant and hypoglycemic activities. Furthermore, the enzymatic esterification method employed in this study offered greater economic and environmental advantages when compared to chemical catalysis. Therefore, the preparation of mangiferin derivatives through enzymatic esterification were deemed feasible with potential application value for enhancing lipid antioxidant capacity in high-fat foods.

The purpose of the study was to evaluate the influence of the simulated digestion process on the content of the standard cholesterol and this sterol found in fats. Additionally, the content of cholesterol oxides formed after the thermal processing of fats and standard of cholesterol was investigated in samples after performing in vitro digestion procedure. The next step was to evaluate changes in the concentration of cholesterol and cholesterol oxidation products in all analyzed samples. On that basis, the bioaccessibility of cholesterol and cholesterol oxidation products in analyzed samples was established. Cholesterol bioaccessibility ranged from 1.05% to 28.38% in thermally processed samples, while cholesterol standard samples accounted for 7.16% and 5.00%. The bioaccessibility of cholesterol oxides found in analyzed fats and fats with 0.2% addition of cholesterol standard ranged from 5.44% to 19.20%, and only in butter heated at 180°C per 1 h, it reached 47.61%. Studies show that cholesterol present in the food matrix is better protected from degradation, and oxidation during thermal treatment than the standard of cholesterol (processed without food matrix). The results of this study confirm that the bioavailability of cholesterol and its oxides are influenced by the food matrix.

Practical applications: The results of our experiment can be used for further scientific analyzes related to the process of estimating the bioavailability of cholesterol and cholesterol oxidation products, which can be found in food products.

Simplified cholesterol backbone with images of a random spectral trace, a palm leaf (Rainer Sturm/pixelio.de), fluorescently stained lipid droplets (red) and associated proteins (green) in a T3T-L1 adipocyte (Johanna Spandl, University of Bonn, Germany), and fish (Vera/pixelio.de).