European Journal of Lipid Science and Technology最新文献

This study investigates the stability and shelf life of lemongrass essential oil-in-water (LGEO/W) nanoemulsions, a rich source of bioactive compounds (e.g., citral and citronellal) and a promising natural preservative. Initially, LGEO/W emulsions were produced through premix membrane emulsification (PME) and traditional methods such as high-pressure homogenization (HPH) and ultrasonication (US) to generate micron- and nano-sized emulsions. Subsequent investigations focused on assessing the stability of nanoemulsions under various storage temperatures, employing a range of physicochemical and antimicrobial tests. Results revealed that neither the emulsification technique nor emulsion droplet size (in the range of 0.1 to 10 µm) affected the antioxidative or antimicrobial properties of LGEO/W emulsions. Additionally, a combined approach of principal component analysis and traditional reaction kinetics was employed to examine the decline in antioxidative activity of PME-generated nanoemulsions, to model the quality degradation kinetics over time under various storage temperatures. These findings offer valuable insights into the production, stability, and application of LGEO/W nanoemulsions, highlighting their potential as effective natural preservatives.

Rapeseed oil-based oleogels structured with 5% sunflower wax (SFW) and 5% monoacylglycerols (MG), respectively, were used for deep-fat frying French fries to optimize surface properties in terms of their oily perception. The resulting oleogels were compared to rapeseed oil. In a stress test, oleogel SFW was comparable to rapeseed oil after 20 frying cycles in total polar compounds (36.1 g/100 g, 34.0 g/100 g for rapeseed oil), polymerized triacylglycerols (PTAGs) (13.6%, 14.4% for rapeseed oil), and color. Oleogel MG resulted in higher contents of total polar compounds (40.9 g/100 g) and PTAGs (19.9%). Additionally, oleogel MG was less firm than oleogel SFW. This result was confirmed by rheology. Comparison of the sensory quality of the French fries showed that the products fried in oleogels had less oily haptic properties and a less oily mouthfeel. Lightness, aroma perception, and crispness were not significantly different to the rapeseed oil. Color and texture showed little to no differences between the samples. The total fat content of the French fries showed lower values for products fried in oleogel MG (9.2 g/100 g), whereas products fried in rapeseed oil (13.2 g/100 g) or oleogel SFW (12.1 g/100 g) showed no significant difference.

Practical Applications: Deep-fat frying is one of the most popular methods of preparing food. One problem is that the deep-frying media used either contain high levels of saturated fatty acids, which are unfavorable in terms of nutritional physiology, or that they are liquid vegetable oils that oil out during the storage of deep-fried food. Therefore, the use of so-called oleogels based on rapeseed oil could be a favorable alternative, which combines the techno-functional properties of solid fats with the nutritional–physiological advantages of liquid rapeseed oil. This article shows as an example that the application of oleogels for the preparation of French fries results in products with advantages regarding oily haptics and oily mouthfeel without having disadvantages for most other parameters describing the frying oil quality.

Unsaturated fatty acids are susceptible to lipid oxidation through autoxidation, photooxygenation or enzymatical oxidation. A characteristic feature of enzyme-catalyzed oxidation is the high regio- and stereospecificity of the formed fatty acid hydroperoxides. In this study, we present a method to quantify enzymatic lipid oxidation through reducing hydroperoxy fatty acid methyl esters to hydroxy fatty acid methyl esters and derivatizing them with enantiopure (S)-ibuprofen, allowing the resolution of the enantiomer pairs as diastereomers via achiral GC-MS. After application to enantiopure reference fatty acids, the approach was applied to autoxidation products of linoleic acid, and the expected racemic mixtures of the 9- and 13-hydroperoxide derived hydroxy fatty acids were detected. On the other hand, when linoleic acid was oxidized using soybean lipoxygenase, clear enantiomeric excess of the (13S) enantiomer could be detected, proving the applicability of this method to detect enzymatic oxidation through enantiomeric excess.

Virgin extra olive oil as a high-value edible oil is a potential object of adulteration. Refined camellia oil (RCO) could be one of the most challenging potential adulterants of olive oil to detect due to its high similarity in the fatty acid composition. In this study, an untargeted metabolomics strategy based on data from ultra-performance liquid chromatography-electrospray ionization-quadrupole-time of flight (UPLC-ESI-qTOF) measurements combined with statistical methods was applied to identify the unauthorized addition of RCO to extra virgin olive oil (EVOO). Untargeted fingerprints of the olive oil and RCO could be classified into two groups via unsupervised principal component analysis (PCA) that shows the significant difference of the fingerprints of polar components extracted from olive oil and CAOs, respectively. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and volcano plots were used to identify markers with significant difference between these two oils. The results show that 927 and 780 features (positive and negative ESI modes), respectively, were higher regulated in virgin extra olive oil, whereas 439 and 479 features, respectively, were higher regulated in RCO. From these features, 28 markers for olive oil and 7 markers for CAO were tentatively identified. Further adulteration experiments showed that virgin extra olive oil containing more than 15% RCO could be distinguished from the olive oil by this untargeted UPLC-ESI-qTOF measurement, followed by unsupervised PCA. Furthermore, camelliagenin A (519.3695/12.22, [M + FA − H]⁻) could still be detected when EVOOs were mixed with at least 5% CAO.