Journal of oleo science最新文献

This study utilized a microwave-induced in-liquid plasma (MILP) device to treat water contaminated with microplastics (MPs) and metal ions. The performance of the device was initially assessed using a rhodamine-B (RhB) aqueous dye solution in a circulation-type reactor, yielding a greater degradation efficiency compared to conventional batch treatments. Polyethylene (PE) particles (diameter, 20 μm; average molecular weight, 1.8 million) served as a model for MPs to evaluate their disposal and degradation under continuous circulation treatment. A plasma-induced polymer gel synthesis method was employed to remove metal ions, achieving over 80% removal of copper, tin, lead, and mercury within 5 minutes. These findings highlight the significant potential of MILP technology for innovative advanced water treatment applications.

A collaborative study among 11 different Japanese laboratories was undertaken to devise an analytical method for determining the fatty acid composition of fats and oils by gas chromatography (GC) using hydrogen (H₂) or nitrogen (N₂) as carrier gases alternative to helium (He). This collaborative study was organized by the Alternative Gas for the GC Subcommittee of the Japan Oil Chemists' Society and was evaluated by analyzing a standard mixture of fatty acid methyl esters (Supelco 37 Component FAME Mix), soybean, and sardine oils. On a 50% cyanopropyl siloxane capillary column, the resolution of 37 FAME mixtures using He, H₂, or N₂ gas was greater than 1.0. For the area% of the 37 FAME mixtures, the reproducibility relative standard deviations ranged from 0.59 to 4.72% for He gas, 0.39 to 4.96% for H₂ gas, and 0.60 to 4.91% for N₂ gas. No significant difference was observed in the area% for the 37 FAME mixtures among the three carrier gases. Furthermore, no significant differences in the percentages of major fatty acids in the soybean and sardine oils were detected between the different carrier gases. This study also determined that the analysis time was prolonged when N₂ gas was used compared to when H₂ or He gas was used. However, a cyanopropyl siloxane capillary column for fast and selective separation could improve the analysis time using N₂ gas. Therefore, we conclude that the present method using H₂ or N₂ gas qualifies as a tentative official method of the Japan Oil Chemists' Society.

The comfortable application of creams and powders and the texture of human skin and hair are essential factors in the design of cosmetics and cosmetic raw materials. However, the mechanisms underlying these diverse and delicate tactile sensations are poorly understood. We developed a "biomimetic tactile sensing system" to reproduce the interfacial phenomena that occur on the skin surfaces and evaluated the "moist" and "dry" sensations of surface-treated cosmetic powders and the texture of organogel and dispersion formulations. This tactile sensing system consists of a finger model contact probe that mimics the fingerprint and mechanical properties of a human finger and a sinusoidal motion friction evaluation device that can reproduce natural and smooth motions. The finger model contact probe, which mimics the fingerprint and mechanical properties of a human finger, was designed such that the elastic modulus, which reflects hardness, and the surface energy, which affects adhesion, were comparable to those of human skin. In addition, grooves of hundreds of micrometers were engraved to imitate fingerprints. A scotch yoke mechanism that converts elliptical motion into sinusoidal motion was introduced into a sinusoidal motion friction evaluation device to reproduce natural and smooth motions. We analyzed the relationship between sensory evaluation and friction data for cosmetics and cosmetic ingredients and constructed a physical model of tactile sensation evocation. For example, the "moistness" of cosmetic powder was strongly felt when the friction coefficient in the sliding process was low, and a gap existed where the frictional force reached its maximum value. Commercially available makeup cosmetics and sunscreens were characterized based on their friction dynamics and classified accordingly. The wax derived from rice bran and rice paraffin was shown to have high oil-gelling ability, and the resulting gel was smooth to the touch, indicating that it is suitable as a raw material for lipstick and cleansing products.

In this study, we aimed to elucidate the effect of gelatin, a water-phase component, on the flavor release mechanism in water-in-oil (W/O) emulsions, used as low-fat spread model. Rapeseed oil served as the oil phase, and monoolein was employed as the emulsifier. Two W/O emulsion samples were prepared: UMG, containing only sodium chloride in the aqueous phase, and Gel-UMG, containing both gelatin and sodium chloride. Subsequently, model flavor components were incorporated into these emulsions, and the influence of gelatin in the aqueous phase on flavor release was evaluated using SPME-GC/MS. Analysis of the flavor components revealed that, in the adsorption temperature range of 30°C-50°C, fatty acid release from Gel-UMG was substantially lower than that from UMG. The interactions between gelatin and the flavor components were examined using a quartz crystal microbalance (QCM). Fatty acids, including propanoic and butanoic acids, interacted with gelatin, increasing the resonance frequency, whereas other flavor components with similar hydrophobicity (1-butanol, 2-butanol, butanal, ethyl acetate, and γ-hexalactone) showed no interaction, as indicated by the unchanged resonance frequency. Moreover, electrical conductivity, interfacial storage modulus, and water droplet size measurements collectively suggested the presence of gelatin at the oil-water interface. These findings indicate that gelatin and fatty acids in the aqueous phase of W/O emulsions may interact via the oil-water interface. This interaction likely inhibits their release into the vapor phase, decreasing the amount of fatty acids released from Gel-UMG, as detected using GC/MS analysis.

The current study was designed to evaluate the antibacterial, antibiofilm, and biofilm inhibitory potential of six medicinal plants, including Trachyspermum ammi, Trigonella foenum-graecum, Nigella sativa, Thymus vulgaris, Terminalia arjuna, and Ipomoea carneaid against catheter-associated bacteria (CAB). Eighteen CAB were identified up to species level using 16S rRNA gene sequencing, viz., Klebsiella pneumoniae, Staphylococcus aureus, and Pseudomonas aeruginosa. T. ammi essential oil and T. foenum-graecum methanolic extract combination exhibited the highest antibacterial activity (ZOI; 32.0) against S. aureus. N. sativa essential oil (EO) showed highest ZOI (31.0; p ≤ 0.05) against Proteus mirabilis at 100 µgmL ^-1 . Among 18 CAB isolated, 13 showed mature biofilm formation on 5 ^th day. All plant extracts demonstrated more than 80% antibiofilm and biofilm inhibition activity. A concentrationdependent increase was observed with plant extracts against CAB during antibacterial, antibiofilm, and biofilm inhibition activities. The study suggests that EO and methanolic extract (ME) of tested plants possess promising antibiofilm and biofilm inhibitory potential against CABs. To our knowledge, this is the first study to report antibacterial, antibiofilm, and biofilm inhibitory potential of T. ammi and N. sativa seed EO, as well as T. foenum-graecum, N. sativa, T. vulgaris, T. arjuna, and I. carnea ME against CAB from medical setting.

Based on the observation that urea, water, and ethyl esters (EE) can form gypsum-like mixtures, this study explored the feasibility of employing water as a solvent for urea in the urea complexation method to enrich n-3 polyunsaturated fatty acids with docosahexaenoic acid (DHA)-containing ethyl esters (DHA- EE) from Crypthecodinium cohnii as the material. Under the conditions of a urea/DHA-EE ratio of 3, a water/DHA-EE ratio of 0.75, a mixing temperature of 65℃, and a cooling temperature of 20℃, a concentrate containing over 90% DHA was achieved. This demonstrated that using water as a solvent for urea, instead of polar organic solvents, is feasible and efficient for enriching DHA in urea complexation process.

In this study, we investigated the effects of germination on the phytochemical content, antioxidant activity, and oxidative stability of soybean oil. Soybeans were germinated for different periods (0, 2, 4, 6-days). The germinated soybean oil (GSO) contained more α-tocopherol, phytosterols, and carotenoids, while there were no significant differences in fatty acid content. In particular, lutein accumulation was influenced by the modulation of phytoene synthase, lycopene ε-cyclase, and lycopene β-cyclase genes during soybean germination. Antioxidant activities in vitro were the most effective after treatment with 6-day GSO. Moreover, the oxidative stability of GSO was significantly enhanced compared to that of control soybean oil. These results were attributed to the increased content of phytochemicals in soybean oil during germination. This research holds promise not only for the development of functional foods owing to the increased phytochemical content but also for the food industry owing to the enhanced oxidative stability of soybean oil.

The influence of calcium chloride (2% (w/v), 3% (w/v), 4% (w/v) or 5% (w/v)) as crosslinker on the performance of sodium alginate (SA) and anthocyanin extracted from black wolfberry (BWA) based films was observed. The results showed that after CaCl₂ treatment, the elongation at break reduced, but the water resistance, thermal stability, and tensile strength of SA/BWA films were significantly improved and they increased with the increase of CaCl₂ concentration. In which, 5%-CaCl₂ treatment endowed the films with optimal performance, which was specifically manifested by a decrease in the swelling ratio from complete dissolution to 163.4% within 60 minutes, water content from 24.9% to 13.1%, water vapor permeation (WVP) from 6.1 g·cm^-1·cm^-2·s^-1·Pa^-1·10^-12 to 1.6 g·cm^-1·cm^-2·s^-1· Pa^-1·10^-12, and an increase in water contact angle from 2.19° to 43.85°, tensile strength from 0.76 MPa to 13.15 MPa. Interestingly, CaCl₂ treatment slightly weakened the antioxidant activity (p < 0.05) but also had around 80% of DPPH radical scavenging rate and improved the visual color change of the film to pH. The films treated by 5%-CaCl₂ monitored the freshness of pork well. Therefore, comparing with traditional SA-based films, the CaCl₂ treated SA/BWA film is a better candidate for active and intelligent packaging application.

Cleaning and sterilization are critical Prerequisite Programs in sanitation management based on HACCP. Most food factories clean and sanitize equipment daily after production using detergents containing benzalkonium chloride (BAC). However, in factories that produce oil and fat-rich foods, it has been discovered that microbes can persist on production equipment. Insufficient cleaning protocols may result in secondary contamination of the final products. Unfortunately, there are limited cleaning agents available that are effective in sterilizing microbes in the presence of oil. Moreover, there is a lack of research on the bactericidal mechanisms and bacterial dynamics in oily environments. In this study, we aimed to reduce bacterial contamination on equipment in such factories by hypothesizing that oil diminishes BAC's bactericidal activity. We conducted lab-scale experiments simulating actual factory conditions to examine the effects of oil on BAC's efficacy. Additionally, we investigated the effect of nonionic surfactants, which are known to enhance BAC's bactericidal activity in oil-free conditions, in the presence of oil. The results showed that BAC's bactericidal activity was significantly reduced in the presence of oil. However, the activity was restored by adding an appropriate amount of secondary alcohol ethoxylate (sec-AE). Microscopic observations revealed that bacteria tended to accumulate at the water/oil interface, suggesting that the oil interface might inhibit BAC from effectively attacking the bacteria. The addition of sec-AE appeared to disperse the bacteria into the water layer, thus restoring BAC's bactericidal activity in the presence of oil. These findings are crucial for improving daily cleaning and sterilization processes in food factories operating in high-oil environments to prevent secondary contamination and enhance food safety.

Fish oil (FO) has garnered attention in recent decades because of its omega-3 fatty acid (n-3 FAs) content, which is essential for healthy functions. However, the broad application of FO in food products has pros and cons because n-3 FAs are highly prone to oxidative deterioration, leading to product rejection. Enriching food products with FO is an effective strategy to boost the accumulation of n-3 FAs in the body. The n-3 FAs are considered essential lipids, and their consumption helps maintain normal triacylglycerol and cholesterol levels in the blood, decreases the risk of cancer and cardiac disorders, and augments brain function. The n-3 FAs obtained from FO can be added to animal diets or food products as free FO or protected FO. In this review, we focus on elucidating the benefits and challenges of adding FO to several animal-based foods, such as meat-, egg-, and milk-based products. In addition, we discuss the preparation of edible film/coating-forming emulsions and the design of FO-enriched double-layered edible films/coatings.