Journal of the American Oil Chemists Society最新文献

We investigated the development of water-in-oil (W/O) emulsions using only candelilla wax (CW), evaluating the effects of different water to CW oleogel ratios (40:60, 50:50, 60:40) and the CW concentration (0.75% to 3%). The emulsions were developed by shearing the systems with an ultra-turrax type homogenizer (60 s at 25°C) at the different water to CW oleogel ratios. After 0 and 20 days of storage (25°C) the emulsions were evaluated through microscopy, rheology, water droplet diameter, emulsion stability, and x-ray diffraction measurements. The results showed that at all water to CW oleogel ratios the surface-active components of the CW (i.e., triterpenic alcohols, aliphatic alcohols, and fatty acids) stabilized the oil–water interface, while the n-alkanes and long chain esters formed an oleogel in the oil phase. Independent of the storage time, all the CW emulsions showed frequency independent rheological behavior. However, after applying a strain within the plastic region the 40:60 and 50:50 emulsions formulated with 1.5% to 3% CW provided the higher elasticity and emulsion stability, even after two freeze-thaw cycles. In particular, the 40:60 and 50:50 emulsions with 1.5% CW had a recovery profile similar to commercial mayonnaise. In contrast, independent of the CW concentration, the 60:40 emulsions showed the lowest recovery profile and highest emulsion instability. These results showed the CW as a multifunctional material capable to develop structured W/O emulsions at room temperature without adding surfactants. The structured W/O emulsions developed by CW could be useful in the formulation of trans-free, stable low-fat edible spreads.

This research helps to develop a novel and economical method for improving the extraction efficiency of oil and fully valorizing guava fruit processing industrial waste into biomaterial. Dielectric barrier discharge atmospheric (DBDA) plasma is a novel non-thermal technology that has been widely used in the food processing field of research. In this study, the synergistic effect of microwave (MW) and DBDA plasma treatment under different treatment combinations on the modification of morphological and biochemical properties of the guava pomace powder on improving the efficiency of extraction of biomaterials has been investigated. The response surface model (RSM) model was then constructed using the experimental results of Box–Behnken Design (BBD) to obtain the optimal extraction conditions. The predicted optimal extraction conditions for the microwave power level of 600 W for a treatment time of 90 s under solvent extraction at 420 min; DBDA plasma treatment as 35 kV for 15 min and solvent extraction conditions were determined as 80°C for 360 min causing an increment of the oil yield up to 16.19% when extracted using solvent extractor with ethanol as a solvent. These results indicate that the DBDA plasma treatment previous to the extraction step extraction process can contribute to reducing the duration of extraction by 120 min. The obtained data indicate that the MW and DBDA plasma pre-treatment before the extraction can reduce the extraction duration, increase the yield, and improve the nutritional quality and functional properties.

Present study aimed to prepare palm-based blends with edible oils to obtain healthier smart blends with a desired fatty acid profile of SAFA:MUFA:PUFA ratios as established by international health authorities for potential use in cooking and trans-free fat formulation applications. Several blends of palm olein (POo), super olein (SOo) and palm stearin (PS) with sunflower (SFO), soybean (SBO), rice bran (RBO), mustard (MO), olive (OO) and sesame (SMO) oils were prepared in different mass (wt/wt) ratios. Among the prepared blends, the 6:4 POo:SFO, 1:1/6:4 POo:SBO, 6:4 SOo:SBO and 4:6 PS:RBO/SMO blends; 2:8 POo:RBO, 6:4 SOo:SFO blends and 1:1/6:4 POo:SMO, 1:1/6:4 POo:RBO, 6:4 SOo:SMO blends were found to have the balanced fatty acid profiles closer to AHA/JMHW/WHO recommended SFA:MUFA:PUFA ratios of 1:1:1/1:1.5:1/1:1.5:0.7, respectively. In addition, the 1:1/6:4 POo:SBO and 6:4 SOo:SBO blends also fulfilled the required ω-6/ω-3 ratios of 9.5 and 10.5 along with balanced fatty acid profile of 1:1:1 as per the nutritional guidelines. The 6:4 POo/SOo with SFO/SBO, 1:1 SOo:SMO and 4:6 PS:RBO/SMO smart blends were further processed for enzymatic interesterification (EIE) employing Lipozyme TLIM packed in a specially designed basket type stirrer (BTS) equipped in a bioreactor at 70°C with agitation speed of 390 rpm for 9 h to obtain trans-free interesterified (IE) structured lipids (SLs) with desired physicochemical properties. This BTS technology helped to sustain the structure and morphology of the enzyme intact, and enable to process about 9 kg of the edible oil blends for IE with excellent recyclability and stability for 81 active hours.

This study investigated an alternative approach to valorizing canola proteins by hydrolyzing them to generate amino acids (AAs). Pre-treatment of cold-pressed (CP) cake and desolventized-toasted (DT) meal with ethanol (99%, vol/vol) followed by protein separation was studied as process optimizations to maximize protein recovery with higher purity. The optimum ethanol pre-treatment conditions to achieve a meal containing less than 1% oil was reached at a meal-to-ethanol ratio of 1:4 (wt:wt) and 50°C for 30 min extraction. The protein recovery reached the maximum at pH 12 and a meal-to-solvent ratio of 1:10 (wt:vol), yielding 73% and 33% recovery from ethanol pre-treated CP and DT meals, respectively, in a single extraction. Untreated and ethanol pre-treated meals were hydrolyzed with 6 N HCl (protein-to-acid ratio of 5 mg:2 mL) for 24 h at 110°C. The ethanol pre-treatment improved AA recovery and released 373 mg AA/g dry CP meal biomass (dbm) compared to 279 mg AA/g untreated CP cake dbm. However, no improvement in AA recovery upon ethanol pre-treatment of DT meal. Sulfuric acid was examined as an alternative acid. More than 700 mg AA/g CP protein were released with 6 N H₂SO₄, while for DT meal proteins, a 10 N concentration was needed to achieve a closer value. Commercial canola meals can be utilized for generating free AAs; however, the meal processing history may affect the yield.

Polyols are widely synthesized from fossil sources and applied in multiple sectors of the industry as raw material for polyurethane production and also as lubricants. Although the preparation method normally used is efficient and practical, it is necessary to develop environmentally friendly synthesis route that reduce pollution. This study focuses on an alternative synthetic route for the synthesis of polyols using only raw materials from renewable sources. Polyols were successfully obtained by modifying castor oil and epoxidized soybean oil through transesterification, transamidation and oxirane ring opening. The polyols were then characterized by Fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance (¹H and ¹³C-NMR), acidity index (AI), thermogravimetry (TGA), differential scanning calorimetry (DSC), size exclusion chromatography (SEC), dynamic viscosity and exploratory scanning of ecotoxicological parameters using Artemia salina. The results highlight the promising potential of transamidated castor oil (TACO) polyol in the field of biolubricants, attributed to its high viscosity index, oxidative stability and, ecofriendly behavior.

Oleoresins are resin-like viscous materials obtained from plants, oilseeds, or spices with functional properties. The objectives of this study were to obtain oleoresins from waxy burgundy sorghum grain, and to characterize the effects of extraction process and solvents on their composition and functional properties. Oleoresins were obtained by using the following solvents with and without ball milling: two types of novel ionic liquids (IL₁: 1-n-Hexyl-3-methylimidazoliumchloride, IL₂: 1-Ethyl-3-methylimidazoliumchloride), ethanol and dichloromethane. The effects of processing were evaluated for the extraction yield, protein, fat and total phenolic content, fatty acid composition, particle size and zeta potential, and FTIR spectra. The use of ILs and ball mill process significantly (p < 0.05) affected the extraction yield and physicochemical properties. The highest extraction yields increased (31.35% ± 0.58) when ball milling used with IL2 in comparison to the lowest (18.37% ± 0.77) obtained by traditional ethanol extraction. In a similar way, protein concentration and phenolic content were the highest (1.37% ± 0.05 and 0.57% ± 0.01, respectively) with ball milling extraction and IL1. The FTIR spectra indicated higher phospholipids (at 1200 cm⁻¹) and protein-phospholipid bonding (at 1700 cm⁻¹) by ILs, and ball milling as compared to traditional extraction. Overall, wet milling-assisted extraction by using a ball mill and ILs provided control over the composition of the oleoresins important for value-added food applications and higher extraction efficiencies as compared to traditional techniques.

Acetyl-TAG are unusually structured triacylglycerols (TAG) that possess an acetate group at their sn-3 position. Acetyl-TAG have different physical properties compared to regular TAG, including lower viscosity and improved cold temperature properties, making acetyl-TAG useful for different applications, including as a diesel replacement. These unusual TAG molecules can be synthesized in the seeds of transgenic plants through the expression of diacylglycerol acetyltransferase (DAcT) enzymes isolated from different Euonymus species. In this study, the kinematic viscosity as well as the crystallization and melting behavior of blends of acetyl-TAG and regular TAG were examined to define goals for acetyl-TAG synthesis in transgenic plants. Even small amounts of regular TAG when blended with acetyl-TAG had a disproportionate effect on the viscosity of mixture. This effect of regular TAG in increasing kinematic viscosity was more pronounced at lower temperatures. Under slow cooling conditions, the two different TAGs and their blends possessed two main crystallization events with different degree of separation of the thermal transition, and the lower crystallization temperature decreased with increasing amounts of acetyl-TAG in the blend. At higher cooling rates, one broad and tailed crystallization peak was observed. Heating thermograms indicate similar polymorphic behavior of the blends and a general peak shift to lower transition range with increasing acetyl-TAG compared to the two pure lipids. This information about the viscosity and thermal properties of blends of TAG and acetyl-TAG will provide useful targets for engineering higher levels of acetyl-TAG in transgenic seeds.

Scraped surface heat exchangers (SSHE) are very important in many industries including chemical, cosmetic, pharmaceutical, and food. Some of the applications of SSHE in the food industry are to control the crystallization process in fats and frozen desserts, among other applications. This can be achieved because of the scraping action of the fixed blades that continuously rotate within the cooling surface removing the crystallized product from the surface, improving heat transfer, preventing crystal build-up on the wall, and accelerating the crystallization process. There are many process parameters that can be controlled in the SSHE to control and tailor the fat crystallization process, and many fat-based products can benefit from this machine, such as shortenings, spreads, and chocolates. Moreover, SSHE have recently been coupled to other processing devices such as high intensity ultrasound (HIU), high pressure homogenizers, and others to improve the crystallization process even further. This review focuses on the importance of SSHE in fat and fat-based products and discusses the importance of the parameters of the SSHE in the crystallization process, as well as how they affect the physical properties of different fat sources and spreads.

In this study, essential oil oleogels were produced using eucalyptus, lavender, lemon peel and tea tree oils with sunflower and beeswax. The physicochemical, thermal, textural, and structural features of the oleogels were determined. For the essential oils used, an addition level of less than 15% of beeswax (BW) was insufficient to form stable oleogels, whereas an addition level of 10% of sunflower wax (SW) was sufficient to form stable oleogels. The acid and peroxide values of the gels were higher than those of the oils. All of the oleogels exhibited peaks around 3.70 and 4.10, indicating the presence of β' polymorphic forms. The hardness and stickiness values of the oleogels were influenced by the type and level of wax addition, as well as the viscosity of the oil used. Based on the thermal analysis results, the oleogels based on beeswax exhibited lower melting properties compared to those based on sunflower wax. The thermogravimetric data indicated that the polymeric matrices formed by the waxes, which depended on the type and level of wax addition, affected the vaporization of the volatiles. In conclusion, oleogels represent a green and sustainable approach for reducing the loss of volatile or bioactive compounds from various essential oils, which are widely used in the food, cosmetics, and pharmaceutical industries.