European Journal of Lipid Science and Technology最新文献

This study investigated the impact of dietary supplementation with different forms of minerals and vitamins on growth, carcass cum meat qualities, and gene expression in Barbari goat kids. Four groups of goat kids (six kids in each group) of 6–7 months were fed different diets for 120 days: a basal diet (Group A), a basal diet with vitamins and inorganic minerals (Group B), a basal diet with vitamins and organic minerals (Group C), and a basal diet with vitamins and nano minerals (Group D). Growth parameters, carcass, meat qualities, and expression of genes relevant to growth, metabolism, antioxidant activity, and myogenesis were assessed. Significant differences (p < 0.05) were observed among the groups in growth and carcass quality. Meat from supplemented groups had a lower cooking loss (except Group B) and higher pigments and vitamins. Group D had lower (p < 0.05) meat yellowness, and Group C had higher shear force. Significantly (p < 0.05) higher Fe, Zn, and Se were recorded in Group C and D meats. Fatty acid profile of meat was significantly (p < 0.05) affected by dietary treatments, and Group D meat had higher (p < 0.05) saturated fatty acid (SFA), polyunsaturated fatty acid (PUFA), and n-6 PUFA. The supplementation influenced the expression of the studied genes.

Practical Application: Intake of desirable macro- and micronutrients through dietary means is always preferred over supplements. Meat, including from goat, rich in unsaturated and polyunsaturated fatty acids, omega fatty acids, Fe, Zn, Se, and vitamins A and E, can help address nutritional deficits and wellbeing, thus having a greater consumer preference and market potential. The present research showed that the supplementation of vitamins and organic and nano trace elements increased their contents in meat, besides improvements in animal growth, muscle mass, and fatty acid profile. Higher costs of organic and nano-minerals may be a limiting factor for their application in goat production. However, this could be countered by upscaling their production, better absorption, bioactivities, animal growth performance, desirable meat quality and healthier nutrient profile, lower dose rate, and eco-friendly nature. The upregulation of the studied genes indicates interaction between supplemented micronutrients and genes, besides highlighting the possible mode of action. Thus, this approach could be very promising in the production of meat with an improved fatty acid profile and rich in trace elements and vitamins.

Biodiesel is a promising green chemical feedstock due to its renewability and sustainability. In this study, bio-based plasticizers, epoxidized fatty acid isobutyl esters (Ep-FABEs), were prepared using biodiesel as a feedstock through a combination of transesterification and the formic acid autocatalytic method. The effects of reaction temperature, reaction time, FA/C═C molar ratio, and H₂O₂/C═C molar ratio on the conversion to oxirane (RCO) during the epoxidation process were investigated using a central composite design. Both response surface methodology (RSM) and artificial neural network (ANN) models were developed to model and optimize the epoxidation process. Comparative analysis revealed that the ANN model demonstrated superior predictive capabilities, with lower mean squared error (MSE), lower mean absolute error (MAE), and a higher coefficient of determination (R²) compared to the RSM model. The ANN model predicted an RCO of 92%, which was closely aligned with the experimental value of 91% under optimized conditions (reaction temperature of 66°C, reaction time of 6.7 h, FA/C═C molar ratio of 0.35, and H₂O₂/C═C molar ratio of 2.70). Additionally, the physico-chemical properties of Ep-FABEs were further analyzed. These findings provide valuable insights into the production of bio-based plasticizers using biodiesel as a feedstock.

In the food sector, deacidification of vegetable oil is essential for enhancing edible oil's stability, quality, and shelf life. It is still difficult to come up with an efficient deacidification method that makes use of high-acid-value oil to produce edible goods that are both high-quality and value-added. The present work provides a newly developed, adaptable, and long-lasting ion exchange deacidification method. Three different ion exchange resins, that is, Amberlite IRA 400 (AMT), Amberlyst A₂₆ (A₂₆), and Dowex WGR-2 (DOX) at different concentrations were assessed to remove free fatty acids (FFAs) by adsorption using a column, where AMT (85.92%) and A₂₆ (98.02%) showed a good result compared to DOX (75.4%). To further confirm the reduction in the acid value of the treated oil, multiple methods were used, including FFA measurement by titration, gas chromatography (GC), high-performance liquid chromatography (HPLC), and attenuated total reflectance Fourier-transform infrared spectroscopy (ATR-FTIR). All these methods consistently demonstrated a reduction in FFA levels in the oil collected after treatment with resin. Additionally, to assess the effect of the resin on the oil, various physicochemical parameters were analyzed. It was found that most of the tocopherols and tocotrienols were preserved, and there was little to no impact on other key quality parameters.

Practical Applications: Our study offers valuable insights into the development of a deacidification technology for removing FFAs from oil using resins. This environment-friendly method effectively tackles the challenge of high acidity in oils by efficiently adsorbing FFAs. The use of resins provides an efficient solution while retaining the nutritional properties of the oil, making it an appealing alternative to traditional methods. This technology holds significant potential for industrial applications, such as improving the quality and shelf life of edible oils by removing FFA, as well as reducing waste during alkali treatment. Implementing this technique can help promote better practices in the oil processing industry.

Dietary lipids play a vital role in providing essential fatty acids that are crucial for the regulation of growth, health, reproduction, and overall physiological functions of fish. Traditionally, fish oil (FO) has served as the primary lipid source in commercial fish feed. However, due to the dwindling availability and escalating costs of FO, the sustainable growth of aquaculture has been hindered. On the other hand, vegetable oil (VO) has emerged as a promising alternative lipid source for fish diets, owing to its abundance, cost-effectiveness, and rich content of essential C18 fatty acids. While numerous studies have explored the impact of VO on fish growth and health, it has been noted that most VO cannot entirely replace FO in the diet due to its adverse effects. Hence, current research suggests that innovative strategies such as genetic modification, nutritional programming, and supplementation with functional compounds may help alleviate the negative effects associated with dietary VO. Given the critical need to seek alternative lipid sources in fish feed to address the limited global supply of FO, coupled with the cost-effectiveness and nutrient content of VO, it is imperative to further investigate their application in fish feed formulations to support sustainable fish production.

Practical Applications: This review highlights the importance of finding alternative lipid sources for fish feed in order to support sustainable aquaculture growth. Incorporating vegetable oil (VO) into fish diets can help alleviate the reliance on fish oil, which is becoming increasingly scarce and expensive. However, it is essential to consider the potential negative effects of VO and explore innovative strategies to mitigate these effects. By continuing to research and develop new techniques, such as genetic modification and nutritional programming, we can optimize the use of VO in fish feed formulations to promote healthy growth and reproduction in fish. Overall, this review emphasizes the significance of exploring alternative lipid sources in fish feed to ensure the long-term viability of aquaculture production.