Journal of oleo science最新文献

We investigated the dynamics of surface tension in binary nonionic surfactant mixtures in aqueous solutions using a custom-made sessile bubble tensiometer. When the bubble surface is initially saturated with tetraethyleneglycol monooctylether (C8E4), adding a second surfactant, octyl-β-D-maltopyranoside (OM), to the adsorbed film results in a straightforward, gradual decrease in surface tension. Conversely, if the surfactants are introduced in reverse order, the surface tension exhibits an overshoot or oscillation over time, depending on the relative concentrations of C8E4 and OM. This pattern mirrors those previously observed in C8E4 - dodecyltrimethylammonium bromide (DTAB) and tetradecyltrimethylammonium bromide (TTAB) - DTAB systems. The surface tension overshoot and oscillation phenomena are explained by the differences in the critical micelle concentrations (i.e., surface activity) of the surfactants. We also analyzed the observed surface tension behaviors using the theory developed for the adsorption kinetics of higher alcohols on lipid-insoluble monolayers. Comparing our findings with those in lipid-insoluble monolayers, it was suggested that the elasticity of the initially formed adsorbed film is another crucial factor in determining whether surface tension oscillation or overshoot occurs.

One of the wild herbs that grows naturally in the springtime in Kurdistan's mountainous regions is Eremurus robustus. The study aimed to detect the proximate analysis, polyphenols, fatty acid profile, and mineral composition in the leaves of Eremurus robustus. Proximate composition revealed it is a source of vitamin C, fiber, and protein. Nine phenolic compounds and 24 fatty acids were detected, along with 14 saturated and 10 unsaturated fatty acids using high-performance liquid chromatography (HP-LC) and gas chromatography-mass spectrophotometers (GC-MS). Seventeen mineral compositions were found using an inductively coupled spectrophotometric technique. Vegetable trace metal concentrations can be assessed by comparing the daily diets of plants and humans. The research suggests that Eremurus robustus leaves can serve as nutritional supplements and functional foods, not just for therapeutic uses.

Oxidative stress-induced renal tubular epithelial cell apoptosis or dysfunction promotes the progression of acute kidney injury and chronic kidney disease. Neng-Jing-Huo (NJH), an essential oil mixture of Gaultheria procumbens, Zingiber officinale, Bulnesia sarmientoi, Artemisia vulgaris, and Styrax benzoin, exhibits antioxidant potential. However, its specific action mechanisms remain unclear. Therefore, in this study, we aimed to investigate the protective effects of NJH against hydrogen peroxide (H₂O₂)-induced oxidative stress injury using NRK-52E renal tubular epithelial cells and assess the underlying mechanisms. Cell viability, reactive oxygen species level, mitochondrial membrane potential, apoptosis, and aging were evaluated via MTT assay, DCFH2-DA, JC-1, TUNEL, and red beta-D-galactopyranoside staining, respectively. Additionally, mRNA and protein expression levels were analyzed via semi-quantitative reverse transcription-PCR and western blotting, respectively. Notably, NJH alleviated H₂O₂-induced DNA damage and mitochondrial dysfunction and inhibited reactive oxygen species accumulation by activating the AMPK/Nrf2/HO-1 signaling pathway. Furthermore, NJH inhibited oxidative stress-induced apoptosis by upregulating the Bcl-2 levels and downregulating the Bax levels, thereby preventing the activation of caspase-9 and caspase-3. Senescence-associated β-galactosidase activity was significantly increased by H₂O₂; however, this effect was dose-dependently attenuated by NJH. The findings highlight NJH as a potential candidate for the prevention and treatment of oxidative stress injury-associated kidney disorders.

In recent years, the applications of Pickering emulsions have expanded in cosmetic and biological systems, leading to increased interest in the adsorption behavior of fine particles on oil-water interfaces. Despite this interest, there are still many unanswered questions regarding the connection between particle adsorption and interfacial tension. To address these gaps in knowledge, our study focused on three main areas: (1) the relationship between changes in liquid-liquid interfacial tension and the physical properties of Pickering emulsions, (2) competitive adsorption of fine particles and surfactants at the liquid-liquid interface, and (3) the particle size dependence of nanoparticle adsorption capability based on measurements of surface (interfacial) tension and its thermodynamic analysis. In this short review, we will discuss the findings from our experiments, particularly the possibility of spontaneous demulsification of Pickering emulsions through the control of interfacial tension.

This study aimed to examine the changes and correlations between fatty acids and volatile organic compounds in ready-to-eat fried loach (RTE-FL) over 10 days of storage by Schaal oven tests. The results showed that the peroxide value (POV) increased to 16.64 mg/100 g within first 4 days of storage and decreased over the next 6 days. The thiobarbituric acid reactive substances (TBARS) value increased gradually from 0.51 mg MDA/kg to 1.45 mg MDA/kg, while the sensory evaluation score showed the opposite trend. OPLS-DA combined with ROAV analysis revealed the 7 flavor substances with VIP ≥ 1 and ROAV ≥ 1 were identified as key differential flavor compounds. Furthermore, γ-linolenic acid (C18:3n6), linoleic acid (C18:2n6c), arachidonic acid (C20:1), pentadecenoic acid (C15:1), heneicosanoic acid (C21:0) and palmitic acid (C16:0) were significantly correlated with substances with rancid and pungent odors such as Hexanal-D (ROAV=29.29-62.09), Butanal-D (ROAV=15.95-35.59), 2-methyl propanal (ROAV=332.53-411.37), and 2-methylbutanal-D (ROAV=69.67-204.73). These findings provide valuable insights into flavor changes in RTE-FL during storage.

House cricket (Acheta domesticus) oil is a potential source of the food industry, but its applications are still very limited. This study introduced a simple protocol for refining crude cricket oil and then utilized the refined oil for mayonnaise production. Physical and chemical analysis showed that refining process could eliminate most free fatty acids as well as unwanted impurities in raw material. Refined cricket oil had a very high concentration of unsaturated fatty acids (35% oleic and 28% linoleic acids) and was appropriate to replace vegetable oil in mayonnaise productions. Texture and rheology analysis were applied to compare the quality of vegetable oil-based mayonnaise and refined cricket oil-based mayonnaise. Obtained results revealed that the latter had a better structure as well as a higher viscosity.

In this study, the antioxidant potential and phenolic compound profiles of extracts obtained from the fruit, leaf, and seed parts of Cornus mas L. (cornelian cherry) collected from Tortum, Erzurum (Turkey) using ethanol and water solvents were evaluated. Antioxidant capacity was determined by DPPH, ABTS, and CUPRAC assays, while total phenolic content (TPC) and flavonoid content were measured spectrophotometrically. In addition, phenolic profiles were analyzed using LC-MS/MS technique. Among the extracts, those labeled "SD-MAS-H₂O" and "SD-MAS-EtOH" exhibited the highest antioxidant activities, with IC₅₀ values of 2.16±0.11 and 2.27±0.09 µg/mL for DPPH, and 1.35 and 1.47±0.05 µg/mL for ABTS, respectively. In the CUPRAC assay, these same extracts showed the strongest reducing power, with absorbance values of 0.866 and 0.828. The highest total phenolic content was found in the "SD-MAS-ETOH" extract (157.80 µg GAE/g), followed by "LF-MAS-ETOH" (113.09 µg GAE/g) and "SD-HDR" (110.76 µg GAE/g). The "SD-MAS-ETOH" extract also contained the highest total flavonoid content (586.47 µg QE/g). LC-MS/MS analysis revealed that the "SD-MAS-H₂O" extract contained high concentrations of gallic acid (443.62 mg/L), vanillic acid (484.35 mg/L), hydroxybenzaldehyde (250.52 mg/L), and hesperidin (34.74 mg/L). These compounds are considered major contributors to the observed antioxidant activity. Pearson correlation analysis showed significant negative correlations between total phenolic content and IC₅₀ values for DPPH (r = -0.7535) and ABTS (r = -0.7353), indicating a strong relationship between phenolic composition and antioxidant capacity. These findings highlight the potential of Cornus mas L. as a valuable natural antioxidant source for applications in functional foods and pharmaceutical products.

The enantiomeric distribution of the δ- and γ-lactones in Wagyu beef was determined using solvent extraction and gas chromatography with a chiral capillary column. The results revealed that the predominant lactones in Wagyu were (R)-δ-tetradecalactone and (R)-δ-hexadecalactone. The concentrations of several lactone types were higher after heat treatment. δ-Lactones were predominantly present in the (R)-form in the heated samples. γ-Dodecalactone was also abundant in the (R)-form, whereas other γ-lactones were found in racemic mixtures. These findings suggest that the major lactones in Wagyu beef primarily exist in the (R)-form and that heat treatment influences their enantiomeric distribution.

This study investigates the effect of flavor loading ratio (FL) on the retention and release properties of d-limonene encapsulated by spray drying using maltodextrin as a wall material. Three powders were prepared with different d-limonene loading ratios (50% (w/w), 40% (w/w) and 30% (w/w)). As the FL increased, d-limonene retention decreased, and the ratio of surface d-limonene increased. The release rate of d-limonene from the powders was found to increase with both higher storage temperature and FL. The release of d-limonene was analyzed separately for the surface oil, which evaporates immediately, and for the d-limonene encapsulated within the powder. The release rate constant and activation energy were determined by applying the Weibull model to the encapsulated d-limonene content. As the FL increased, the activation energy for d-limonene release from spray-dried powder also increased, suggesting that lower loading ratios provide more effective protection of flavor in the powders.