Journal of the American Oil Chemists Society最新文献

DHA has unique functional properties in human health. Various recommendations to increase dietary intake have been proposed. However, there is a difference between intake and nutritional functions. Therefore, bioavailability is crucial for the efficacy of DHA intake. A proper delivery system can increase the bioavailability up to 50%–150%. DHA in phospholipid and triglyceride forms is readily absorbed by the body more than in ethyl ester form. DHA oil encapsulation can attain better bioavailability, controlled release, and masking of taste and odor, besides improving the oxidative stability. The encapsulation is the formation of a matrix in which the DHA oil is hidden inside the wall materials. Wall materials such as whey protein concentrates are often preferred, and multiple layers through molecular assembly are often pursued. In Forming the right matrix, emulsification technologies are applied to have the designed matrix where nanoemulsion or liposome-type structures have advantages. For an encapsulated powder product, spray drying or developed alternative techniques give large space for improvement, in which novel developments such as spray–freeze drying may offer various advantages. This review will bring a practical picture of the subject including an overall evaluation of patent applications as well as a summary/remarks of the future developments.

This study investigates the chemical composition and bioactivities of olive oils obtained from three cultivars: Chemlal (CH), Azeradj (AZ), and Aberkane (BK), as well as oleaster oil (Azebouj (ZB)), originating from two altitudinal locations: high (1) and low (2). Bitterness index, chlorophyll content, total phenolic content (TPC), ortho-diphenols, antioxidant activity, antimicrobial activity, and volatile organic compounds were determined. The results revealed that regardless of altitude, the oleaster oils (ZB1 and ZB2) showed the highest bitterness index and TPC (593.36 and 492.58 mg GAE/kg, respectively), compared to the cultivated olive oils. The chlorophyll concentration varied significantly, with BK1 having the highest concentration (12.82 ppm), contrary to that of AZ2 (2.53 ppm). Antioxidant activity indicated that CH2 oil exhibited the highest reducing power (597.27 mg AAE/kg) and hydrogen peroxide scavenging activity (94.29%), while ZB1 showed the highest DPPH radical scavenging (51.72%). BK1 oil was most effective in the β-carotene bleaching assay (60.07%). Antimicrobial tests showed that CH2 and BK1 oils were effective against Candida albicans and Staphylococcus aureus, respectively. SPME–GC/MS analysis revealed significant variations in the volatile profile of the studied oils. Except for BK2 oil, which showed the highest aldehyde content (1300.8 μg/kg), CH1 oil exhibited the most distinct volatile profile and had the greatest amount of major classes: total alcohols (7570.6 μg/kg), esters (2294.1 μg/kg) and terpenes (734.3 μg/kg). These findings indicate that both cultivar and altitude significantly impact the oil's phenolics and volatile compounds, providing valuable insights for the olive oil industry as a food ingredient and potential health applications regarding their antifungal and antibacterial activities.

Plant growth regulators (PGRs) play important roles in seedling growth, yield, growth, and other parameters in plants. These PGRs include kinetin (K) and salicylic acid (SA). The aim of this study was to investigate the effects of PGRs (K and SA) and their different application methods (foliar spray and seed priming) on safflower (Carthamus tinctorius L.) in field conditions. The present study was conducted in both 2022 and 2023 years as four independent experiments (seed priming with K, foliar application with K, seed priming with SA, foliar application with SA). In the study, four different doses of K (0, 50, 75, and 100 mg L⁻¹) and SA (0, 50, 75, and 100 mg L⁻¹) were used. The experiments were conducted in a randomized complete block design with three replications. In this study, days to emergence, plant height, branch number, head number, number of seeds per head, head diameter, 1000-seed weight, seed yield, oil content, oil yield, and fatty acid composition parameters were investigated. The study's findings indicate that the PGR applications had a significantly improved seed yield, oil content, oil yield, and the examined fatty acids. The oleic acid content, which is a very important parameter for oilseed crops, was positively affected by seed priming with kinetin. In this study, all applications were compared with each other, and it was concluded that seed priming was more effective than the foliar application method. In addition, it was observed that salicylic acid improved the analyzed characters more positively than kinetin.

Despite the extensive use of various vegetable oils in oleogel development, sustainable sources, such as belly Pangasius oil derived from industrial byproducts, offer a promising alternative as the liquid phase in oleogel systems. This research aimed to determine the optimal type and concentration of rice bran wax (RBW) and candelilla wax (CW) oleogelators based on Pangasius byproduct oil and to evaluate their application in producing reduced-fat chocolate-based products. The selected oleogel systems were further assessed, and the properties of the resulting chocolate products were characterized. The 5% CW oleogel exhibited superior gelling and oil binding capacity (99.86 ± 0.13%). Differential scanning calorimetry of oleogels with 2.5%, 5%, and 7.5% oleogelator concentrations showed a shift in melting points with increasing temperature. Rheological analysis revealed dynamic changes in G' and G" values as the oleogelator concentration increased. Application of the 5% CW oleogel yielded optimal results, producing chocolate products with physical and sensory characteristics comparable to those made with commercial butter. Substituting 50% of the butter with oleogel resulted in products with similar physical attributes and sensory acceptance. Hedonic testing showed no significant differences in most parameters across substitution levels (p > 0.05), with an average acceptance score exceeding 7 on a 9-point scale. Notably, the total energy content of the chocolate product was reduced by 43.77% with 100% oleogel substitution. Eventually, this proof of concept highlights the potential of Pangasius byproduct oil as a sustainable liquid phase in oleogel technology, opening new possibilities for its application in confectionery.

Effective removal of the fatty acid matrix and enrichment of trace target components is a key step in the quantitative analysis of minor components in edible oils. In this study, a novel sample pretreatment method named freezing crystallization was developed to analyze pigments in extra virgin olive oil (EVOO). The limits of detection and limits of quantification of this method were 0.125–0.625 μg/mL and 0.5–2.5 μg/mL, respectively. Linear correlations were obtained (r² ≥ 0.9995), and the recoveries at three spiked levels were 84.2%–105.8%. Besides, the primary pigment components information combined with machine learning to classify the origin of Chinese EVOOs. The k-nearest neighbor (kNN), decision tree (DT), and random forest (RF) were employed to classify the origin of EVOOs, and the accuracies were up to 88%, 88%, and 96%, respectively. This result shows that the novel method has good accuracy and stability, and pigments can be used as a basis for classifying the geographical origin of Chinese domestic EVOOs.

Whey, the largest co-product source of the dairy industry, contains highly valued components such as phospholipids. For this work, cheddar cheese whey's phospholipids were precipitated using thermocalcic aggregation. The impact of calcium acetate concentration, pH, and temperature as processing conditions was evaluated. The results showed that the highest recovery of phospholipids was achieved at pH 6.5, a calcium acetate concentration of 50 mM, and at a temperature of 60 °C. Calcium acetate concentration and pH were statistically significant factors (p < 0.05), but temperature was not. For all treatments, the majority (95%–98%) of the protein remained in the supernatant. Under the identified best conditions, up to 92% of the phospholipids of the milk fat globule membrane were precipitated in the pellet, while 96% of the proteins remained in the supernatant. The salt recovery, that is, in the precipitate, was 53%, but decreasing the amount of salt used would result in incomplete recovery of the phospholipids. Gel electrophoresis showed that the majority of the globule membrane proteins were precipitated into the pellet, while the supernatant only contained major whey proteins. This procedure demonstrates a simple and cost-effective method to utilize cheese whey for phospholipids precipitation that can be further processed into a value-added food or nutraceutical ingredient. This technique, after more fully optimized, would allow for easy implementation in small cheese production facilities.

The synthesis of docosahexaenoic acid (DHA)-enriched medium- and long-chain triacylglycerols (MLCT), particularly with DHA at the sn-2 position and medium chain fatty acids (MCFA) at the sn-1,3 positions, is a promising strategy to enhance DHA bioavailability. However, the synthesis of DHA-enriched MLCTs is hindered by steric hindrance due to DHA's very long-chain polyunsaturated fatty acids. This study investigates the enzymatic interesterification of microalgae oil and medium chain triacylglycerols (MCT) using regio-selective lipases with different typo-selectivities. We evaluated the impact of interesterification conditions (substrate ratio, type of lipase, lipase loading, temperature and time) on MLCT yield, DHA distribution at sn-2 and acyl migration. The optimal conditions, using 6% Rhizopus oryzae lipase at 50 °C for 8 h achieved a MLCT yield of 64.9% ± 0.4%, with 37.5% DHA at the sn-2 position. In comparison, Rhizomucor miehei lipase produced a lower yield (49.5% ± 1.0%) but a higher DHA distribution at sn-2 position (46.3% ± 0.2%). Given DHA's susceptibility to oxidation, we also integrated ultrasound (US) pre-treatment with enzymatic interesterification to improve MLCT yield. Using 4% RO with US pre-treatment (40% amplitude, 4 s on/6 s off duty cycle, 8 min) increased MLCT yield from 36.1% ± 0.4% to 42.0% ± 0.7% (p < 0.05), with a lower reaction temperature (30 °C) and shorter duration (4 h), without compromising oil quality and lipase activity. These findings emphasize the importance of lipase selection, acyl migration, and US pre-treatment for enhancing oxidative sensitive DHA-enriched MLCT production, offering applications in nutritional and functional food formulations.

Although aqueous and enzymatic extractions are solvent-free alternatives for extracting oil and proteins from almond flour, most of the extracted oil becomes entrapped in an emulsion and needs demulsification for recovery. To assess how extraction and demulsification methods impact yields and quality, a lipidomic approach was used to investigate the effects of aqueous and enzymatic extractions processes and recovery strategies, including pH-shift and protease addition, on almond oil quality. Liquid chromatography-mass spectrometry, conventional oxidation markers (peroxide value, p-anisidine), fatty acid profile, lipid class, total phenolic content and antioxidant activity were employed to determine the combined impact of extraction and recovery methods on lipid quality and composition. Peroxide value (1.8–2.0 mEq/kg oil), p-anisidine (0.1–0.4), and fatty acid composition of the oils (18:1 72%–75%, 18:2 22%–25%, 16:0 4%–5%) showed no significant changes based on extraction and recovery methods. However, oxylipin analysis demonstrated that the solvent-extracted oil had higher levels of 13-hydroxyoctadecadienoic acid (13-HODE) and 12(13)-epoxyoctadecenoic acid (12(13)-EpOME) compared to aqueous and enzymatically extracted oils, regardless of the demulsification method. Additionally, the solvent-extracted oil exhibited lower phenolic content and antioxidant capacity. This work provides valuable insights into how environmentally friendly extraction and recovery methods impact almond oil quality, contributing to processing optimization.

This study explores biodiesel production from palm fatty acid distillate (PFAD), focusing on optimizing the esterification process through the use of co-solvents and molecular sieves under high-temperature and high-pressure conditions. Palm fatty acid distillate, a low-value by-product of crude palm oil refining, was used as a feedstock with a free fatty acid (FFA) content of 88.4%. Esterification was conducted in a 400-L batch reactor at 130 °C and 15 bar, using methanol at a molar ratio of 1:3.7 and 1.834 wt% sulfuric acid as a catalyst. Co-solvents such as dichlorobenzene enhanced miscibility, while molecular sieves effectively removed water to increase reaction efficiency. The optimized process achieved a fatty acid methyl ester (FAME) yield of 97.44% within 30 min, meeting European Standard EN 14214:2003. The study highlights the potential of PFAD as an economical and sustainable biodiesel feedstock, with production costs of 0.45 USD per liter. This research contributes to the development of high-efficiency biodiesel production processes that reduce reliance on fossil fuels and support renewable energy initiatives.