Journal of the American Oil Chemists Society最新文献

Collecting data on cooking yields of different food products is critical for accurately calculating food composition and nutritional changes after food processing. Ground meat is a good example of a food product that will undergo significant yield changes during cooking. This manuscript investigates yield changes as well as changes in fat and moisture content of ground beef, pork, chicken, turkey, and a plant-based meat product cooked in a food service facility. The findings demonstrated a strong relationship between the initial fat content of the meat and yield, with higher fat content resulting in decreased yield. It was also observed that in meats with lower fat content, moisture loss had a bigger impact on yield than fat loss. The findings of this study will help in the calculation of nutritional content of cooked meat and may help in the use of future technologies such as artificial intelligence to estimate the nutritional content of meats.

Oxidative and physical stability of 3% and 7% beeswax-candelilla wax (BW-CDW, 1:1) oleogels prepared with flaxseed (FSO), soybean (SBO), and olive oils (OO) were evaluated during storage at 25°C and 4°C. Peroxide values (PV) and conjugated diene values (CDV) of BW-CDW oleogels were lower than bulk oils after storage at 4°C for 180 days, and those of 7% wax oleogels were lower than 3% wax oleogels, indicating the protection effect by oleogelation. In contrast, these oleogels had lower oxidative stability than bulk oils at 25°C, indicating the prooxidant activity of waxes. PV of 7% BW-CDW SBO oleogel increased slower than commercial margarine fat (CMF) at both storage temperatures, while its CDV increased faster at 25°C. Gel strength (firmness and cohesiveness) of oleogels decreased at both temperatures. Gel strength of CMF decreased faster than oleogels at 25°C, while it was steady at 4°C. Gel strength of OO oleogels dramatically decreased during storage at 4°C, which was likely due to large oil crystals formed that broke the wax crystal network at 4°C. Solid fat content and melting enthalpy of oleogels increased, indicating that new crystals formed during storage, which, however, did not provide higher gel strength. New spherulite crystals appeared during storage at 4°C, which might be the reason for decreased gel strength. Overall results indicated that BW-CDW oleogels had the oxidative and physical stability comparable to CMF, except for OO oleogels stored at 4°C.

This study investigates the optimization of fish oil extraction from gilthead sea bream (Sparus aurata L.) waste using ultrasound-assisted enzymatic extraction (UAEE), which is a sustainable and effective technique for extraction. Addressing the problems of fish processing waste, which accounts for 20%–80% of the total fish mass, ultrasonic waves and enzymatic hydrolysis in UAEE improve extraction efficiency while minimizing environmental effects. The fish oil extraction process was optimized by following a response surface methodology. The optimum conditions for the highest yield (31.0%, g/g) included an ultrasound time of 10.3 min, an enzyme concentration of 0.60% (g/g), and a hydrolysis time of 5 h, obtaining 72.0% extraction efficiency compared to classic Soxhlet extraction. The oil quality and stability were assessed by analyzing its physicochemical properties, fatty acid analysis with GC-FID, and analyzing the oxidation induction temperature using DSC. The extracted oil was characterized by its favorable fatty acid profile, including its high levels of docosahexaenoic (22:6n-3, 4.40%, g/g) and eicosapentaenoic acid (20:5n-3, 2.20%, g/g). The saponification and iodine values of the extracted oils fall within an acceptable range reported for fish oils. Despite a slightly lower oxidation stability compared to Soxhlet extraction, UAEE demonstrates significant potential for producing high-quality fish oil while using less energy and no hazardous solvents. This study promotes sustainable practices by using underutilized fish waste and reduces dependence on dangerous chemicals, which is in line with the worldwide effort to adopt environmentally friendly technologies.

Skin aging prevention is increasingly important in cosmetics. Topical application of antioxidants protects the skin against reactive oxygen species (ROS) generated as a result of continuous exposure to UV radiation. Herbal oils offer significant anti-aging potential due to their antioxidant content. Lipid nanoparticles (i.e., SLN and NLC) have been comprehensively evaluated for dermal drug delivery and cosmetic applications since they offer enhanced skin hydration and improved percutaneous penetration. The latest approach for dermal application is the usage of semi-solid lipid nanoparticle dispersions, which offer unique advantages. Semi-solid SLN/NLC dispersions have a suitable consistency for dermal application and can be prepared by a one-step production method without additional excipients. Furthermore, they preserve the colloidal particle size in spite of their semi-solid consistency. Development of novel cosmeceutical semi-solid NLC dispersions containing valuable herbal oils such as pomegranate seed, argan, grape seed, and coconut oils was aimed at in this study. Formulation optimization was performed using a modeling program based on response surface methodology (RSM). Optimum semi-solid NLC formulation (Opt-NLC) was prepared using Compritol 888ATO and argan oil at amounts of 0.8403 and 0.5457 g, respectively. The particle size of the Opt-NLC formulation was found to be 188.6 ± 3.58 nm, which falls within the targeted size range. PDI was also reduced and a more uniform particle size was obtained by optimization. Rheological and mechanical characterization results revealed that Opt-NLC has suitable properties in terms of product performance and consumer compliance. As a result, formulation optimization of semi-solid NLC dispersions containing antioxidant herbal oils was successfully performed using RSM methodology.

Field Pennycress is an emerging crop for nonedible seed oil. In the Midwestern United States, it can be employed as a cover crop between corn and soybean seasons. This makes it an attractive feedstock for producing biodiesel without interfering with commodity food crops. Classical mutagenesis has been applied to develop different varieties of pennycress with desirable properties for biodiesel. In this study, we evaluated the fuel properties of biodiesel produced from the seed oil of a new pennycress variety, high oleic pennycress (HOP). The oil was converted to fatty acid methyl esters (FAMEs) and analyzed according to the ASTM standard for biodiesel. HOP biodiesel exhibited cold flow properties superior to those of biodiesel derived from other pennycress varieties and vegetable oils, with cloud point, pour point, and cold filter plug points of −19.7°C, −21°C, and −15.7°C respectively. The oxidative stability of the biodiesel was poor, with an induction period at 110°C of 0.46 h, indicating that additives would be needed for commercial use. Kinematic viscosity at 40°C was 4.113 mm² s⁻¹, meeting both the ASTM and EN biodiesel standard. The biodiesel had an average wear scar of 188 μm, demonstrating good lubrication properties. The efficacy of HOP biodiesel as an additive for ultra-low sulfur diesel was also evaluated. Loadings of 2% and 5% biodiesel were effective in terms of improving lubricity while maintaining sufficient oxidative stability. This work demonstrates the potential of HOP as a valuable wintertime oil seed crop for producing biodiesel in the Midwestern United States.