Journal of the American Oil Chemists Society最新文献

This research presents a rigorous comparative analysis of high-pressure homogenization (HPH) and microfluidization (MF) for the production of krill oil (KO) emulsions, scrutinizing their impact on oxidative stability, bioaccessibility, and the behavior under in vitro simulated digestion. Our findings revealed that MF emulsions possessed a distinct advantage, with a droplet size and distribution that promoted exceptional oxidative stability, evidenced by a sustained reduction in oxidative markers and enhanced retention of bioactive components, including EPA and DHA, and the potent antioxidant astaxanthin. In contrast, HPH yielded larger and less uniform particles, correlating with diminished stability. The in vitro digestion studies underscored the superior bioaccessibility of MF emulsions, with a pronounced release of free fatty acids during the intestinal phase, indicative of an optimized digestion and absorption process due to the smaller droplet size of the emulsions. The study's insights advocate for the adoption of microfluidization in the food industry for the development of advanced delivery systems for n-3 fatty acids, particularly in the context of KO-based products. The technique shows promise in enhancing the quality, stability, and bioavailability of these products, which are rich in health-promoting lipids. The microfluidization technique emerges as a promising avenue for the fortification of a diverse range of commercial food, beverage, and pharmaceutical products with lipids that contribute to health and wellness.

The conversion of triacylglycerols in edible oils into diacylglycerols (DAGs) is of great significance for obtaining products with health benefits. Camellia seed oil (C-oil), which is rich in oleic acid and linoleic acid, is an excellent raw material for the production of DAGs. In this study, single factor optimization experiments were carried out for hydrolysis and esterification respectively. Using Lipozyme® RM IM as catalyst, the maximum percent of C-oil hydrolysis reached 87.14% at the reaction temperature of 60°C, reaction time of 24 h, water content of 30% and enzyme addition amount of 4%. The maximum content of camellia seed oil diacylglycerol (C-DAG) reached 62.49% under the conditions of Lipozyme® RM IM as catalyst, vacuum system, 3% enzyme addition, 2% water addition, reaction temperature of 50°C and substrate molar ratio of free fatty acid to glycerol of 1:1. The high content of DAG was obtained by a coupled method, which eliminated the purification steps and reduced production costs. C-oil and C-DAG have been characterized by GC, TG, DSC, and GC-IMS. Our results showed that the enzymatic coupling method did not affect the structural of the substances, but did affect the crystallization and melting properties of the oils. Moreover, the taste of C-DAG was more delicate than C-oil. Finally, the reaction mechanism was analyzed using FTIR spectroscopy, revealing that C-oil was primarily hydrolyzed into free fatty acids. C-DAG exhibited ester C-O stretching vibrations in the range 1280–1030 cm⁻¹, indicating successful esterification reaction between camellia seed oil free fatty acids (C-FFAs) and glycerol catalyzed by lipases.

Hot-pressed fragrant rapeseed oil (HFRO) is a traditional edible oil in China, prized for its special flavor, which includes fresh, spicy, pungent and roasted fragrance. The fresh fragrance is mainly brought by aldehydes, ketones, esters, alcohols and other substances produced by fat oxidation. The pungent fragrance is mainly caused by thiocyanates and isothiocyanates produced by the degradation of glucosinolates. Roasting aroma is usually brought by pyrazines and furans produced by Maillard reaction. Both the composition of the rapeseed and the processing techniques employed are critical in shaping these flavor components. An optimal processing temperature for HFRO is around 150°C. Rapeseed varieties with higher glucosinolates content are preferred for producing oils with a pronounced spicy, whereas those with lower glucosinolates levels are suitable for a stronger roasted aroma. The moisture content of the rapeseed should ideally be maintained between 10% and 15% to optimize flavor development. This study elucidates the primary pathways for volatile compound production in HFRO and discusses future prospects and research directions for the enhancement of rapeseed oil, offering a scientific foundation for the modern processing and quality control of rapeseed oil.

Ferritin is a naturally occurring iron storage protein. Leguminous ferritins exhibit unique structural features, including diverse subunit composition and an extension peptide, which contribute to superior thermal stability compared to animal ferritins. The high iron content, remarkable effectiveness, low risk of oxidative damage and thermal stability make the leguminous ferritin an attractive candidate for iron supplementation. Moreover, apoferritin is an excellent nanosized carrier for encapsulating bioactive compounds due to its inherent inner cavity, water solubility, biocompatibility, and reversible self-assembly behavior. However, the harsh condition during encapsulation by unmodified ferritins may cause damage to sensitive bioactive compounds. Thus, different processing methods are employed to alter the leguminous ferritin structures, including chemical, enzymatic, mild heat treatments, and nonthermal processing to achieve gentler encapsulation conditions for a wide range of bioactive compounds. Another challenge is to improve the stability of leguminous ferritin to withstand gastric digestion. The degradation of ferritin by proteases may lead to premature release of bioactive compounds. Recent works demonstrated that certain phenolic compounds such as proanthocyanidin-induced protein association, thereby enhancing digestive stability of ferritins, leading to a sustained release and a potentially greater bioavailability of bioactive compounds. Leguminous ferritin also has the potential to serve as a stabilizer for the Pickering emulsion, where the hydrophilic and hydrophobic compounds can be encapsulated in the ferritin nanocages and oil phase, respectively. The release and absorption of bioactive compounds in encapsulates and emulsions will need to be further demonstrated through in vivo studies.

There is an unmet demand for plant-based ingredients with desirable nutritional, techno-functional properties, and health benefits. In this study, the composition, nutritional quality, and bioactives in industrial hempseed flours and protein isolate generated by milling, germination, isoelectric precipitation (IEP), and enzyme-assisted extraction (EAE) were evaluated. Moisture, ash, fat, protein, phytic acid, tannin, and trypsin inhibitor content of the hempseed flours and protein isolate were 2.80%–6.46%, 5.07%–28.89%, 0.00%–31.44%, 22.71%–89.94%, 0.55%–1.05%, 274.24–1300.76 μg/g, and 0.00–42.66 U/g, respectively. IEP resulted in the highest protein content (89.94%), indicative of its effective to isolate hempseed protein. Germination and IEP significantly reduced phytic acid and tannin contents by 1.53- and 3.63-fold, respectively. All processing methods improved in vitro protein digestibility (IVPD). SDS-PAGE analysis revealed comparable band patterns in milled and protein isolate, with a strong 50 kDa band attributed as edestin. Amino acid analysis showed that EAE augmented total essential amino acids, particularly protease. Milling and pronase treatment yielded the highest and lowest IVPD-corrected amino acid score (IVPDCAAS) of 76% and 47%, respectively. Milled and germinated flours contained varying amounts of γ-tocopherol, lutein, zeaxanthin, α-carotene, and β-carotene. Germinated flour exhibited elevated levels of total phenolic (14.36 mg/g), and flavonoid (1.76 mg/g) contents, FRAP, TEAC, and DPPH compared to the other flours suggesting superior antioxidant capacity. Strong positive correlations (r >0.70) were found between IVPD and phytic acid for the protein isolate, total phenolic content, and FRAP for IEP and germinated flours. Overall, hempseed flours with diverse properties could be produced using non-thermal processing.

In this paper, a colloidal dispersion at different pH containing soybean protein isolate (SPI) microgel particles and xanthan gum (XG) was used as the aqueous phase to prepare O/W emulsion gels with soybean oil. Properties of SPI microgel particles were analyzed by particle size, Zeta-potential, secondary structure, optical contact angle, dynamic interface tension, and SEM testing, respectively. Results showed that pH impact microgels particle size and Zeta-potential and their emulsification properties. It turned out that only at pH 3, 6, 7, and 8 can construct emulsions successfully. Based on a comparison of microstructure and macroscopic properties, it was found that at pH 3, proteins and polysaccharides were oppositely charged, electrostatic attraction between them reduced proteins located at the interface, and was more likely to form larger droplets, resulting in a bimodal droplet distribution and larger sizes. Conversely, at the pH of 6, 7, and 8, respectively, emulsions exhibited a uniform droplet distribution and more solid-like rheological properties due to the powerful electrostatic repulsion between SPI and XG. Also, emulsion gels co-stabilized with proteins and polysaccharides under electrostatic repulsion conditions showed an ideal recovery ability. Overall, this work would be beneficial to the use of emulsion gels in fat substitute systems.

Previous reports indicate variable soybean quality parameters exported from different geographic regions. This review compares soybean and soybean co-products grown under diverse environmental conditions. While numerous studies have been conducted on whole soybean and soybean meal (SBM) composition by origin, similar analysis of soybean oil is lacking. This review has two objectives: 1) summarize soybean and SBM quality by origin using a meta-analysis approach, and 2) analyze collected crude degummed soybean oil samples that originate from the US, Brazil and Argentina for key quality attributes. Soybeans from Brazil have higher levels of protein (P < 0.05) than US soybeans, but US soybeans have lower heat damage (P < 0.05) and total damage (P < 0.05) than soybeans from Brazil. US and Brazil SBM have higher crude protein (CP) (P < 0.05) than SBM from Argentina. At equal CP content, US SBM had less fiber (P < 0.0001), more sucrose (P < 0.0001) and lysine (P < 0.0001) and better protein quality than South American SBMs. Methionine, threonine, and cysteine levels were similar in soybean protein from US and Argentina and higher than that in soybean protein from Brazil. Crude degummed soybean oil from Brazil had more (P < 0.05) free fatty acids, neutral oil loss, phosphorus, calcium and magnesium than crude degummed soybean oil from the US or Argentina. Our analysis suggests that environmental conditions under which soybeans are grown, stored, and handled can have a large impact on chemical composition and nutrient quality of soybean meal and soybean oil.

The objective of this study was to produce sunflower oil using pectinase, flavor protease, and alkaline protease. The optimal parameters for the enzymatic hydrolysis process were determined through sensory evaluation, resulting in a temperature of 120°C, a duration of 30 minutes, a polysaccharide to protein ratio of 2:1 for the enzymatic hydrolysate, and an enzymatic hydrolysate to oil ratio of 1:3. Under these specific conditions, the sunflower oil (K4) achieved the highest sensory score of 13.9, exhibiting a pronounced oily flavor alongside moderate baked and nutty flavors. Compared to the controls of first-grade sunflower oil (K1), sunflower kernel oil (K2) and sunflower oil prepared by roasting (K3), the acid value (AV) in K4 exhibited a statistically significant decrease compared to K2 and K3, conversely, the peroxide value (PV) and BaP content in K4 demonstrated a statistically significant increase compared to K1 and K2. Additionally, the tocopherols in K4 exhibited a lower concentration compared to K1, while the sterols were effectively retained and showed no significant difference to these control groups. The fatty acid composition of the four different sunflower oil samples were analyzed, revealing that the contents of oleic acid (C18:1) and monounsaturated fatty acid (MUFA) in K4 were significantly higher than K2, and there was no significant difference compared to K1. This investigation of the present study could provide a certain theoretical basis for the production of sunflower oil by enzymes.