ABSTRACT Sunflower oil, due to its favorable fatty acid profile and widespread use in cosmetic and dermatological formulations, is increasingly investigated as a base material for professional skin care products. Oleogels, through the incorporation and stabilization of active ingredients within a three‐dimensional network, allow for formulation personalization and controlled release of active substances, suggesting their potential suitability for professional facial massage, including transbuccal application. This study was conducted to develop and characterize sunflower oil‐based oleogels structured with dextrin palmitate and containing plant‐derived macerates obtained from Opuntia ficus‐indica and Acmella oleracea . Pure sunflower seed oil served as the reference. Physicochemical characterization was performed to assess formulation properties. Given the potential contact of the formulations with the oral mucosa, their safety profile was evaluated using a systematic safety assessment approach. Functional properties were determined in human volunteers using non‐invasive measurements of skin hydration and transepidermal water loss (TEWL), together with glide time. Oleogelation of sunflower oil improved application properties, particularly glide time, while maintaining skin hydration and barrier‐related parameters. All formulations met microbiological quality requirements, were well tolerated in dermatological testing, and showed acceptable systemic exposure dose (SED) and margin of safety (MoS) values. These findings support the potential of sunflower oil‐based oleogels as safe and functional formulations for professional facial and transbuccal massage, consistent with current consumer interest in minimalist, “clean label” cosmetic products and trends toward oil‐based, minimally formulated systems. Practical Applications : Knowledge of the safety profiles of cosmetic raw materials enables conscious design of innovative formulations that combine desired functional properties with a high level of user safety. The results of this study demonstrate that sunflower oil structured with dextrin palmitate and enriched with plant‐derived macerates obtained from Opuntia ficus‐indica and Acmella oleracea represents a safe, well‐tolerated, and functional product suitable for professional facial massage, including transbuccal application. The physicochemical form of the oleogel provides an extended glide time compared to pure sunflower oil, supporting effective and comfortable massage techniques while improving skin hydration and maintaining barrier function. These findings indicate the potential for incorporating such oleogels into professional facial massage protocols, offering both enhanced application performance and a favorable safety profile.
ABSTRACT Engineered lipid nanoparticles (LNPs) have emerged as transformative delivery vehicles for nucleic acid‐based therapeutics, propelled into global prominence by the success of COVID‐19 mRNA vaccines. This review consolidates advances in LNP science over the period 2019–2026 with a focus on three interrelated pillars: (i) innovations in lipid design, encompassing novel ionizable lipid architectures, biodegradable linkers, PEGylation alternatives, and artificial intelligence (AI)‐driven formulation optimization; (ii) lipid metabolism and protein corona dynamics that govern biodistribution, immune recognition, and nanoparticle clearance; and (iii) expanding therapeutic applications beyond prophylactic vaccination, including CRISPR‐Cas9 gene editing, cancer immunotherapy, siRNA therapeutics, rare disease treatment, and central nervous system delivery. The novelty of this review lies in its integrative, regulatory‐science perspective—grounded in the mandate of a national medicines authority (Indonesia BPOM)—linking molecular lipid design to manufacturing scalability, long‐term safety, and equitable access. Critical knowledge gaps including robust extrahepatic targeting, standardized protein corona characterization, and regulatory harmonization are identified and evidence‐based future directions proposed. This synthesis aims to guide formulation scientists, clinician‐scientists, and regulatory professionals in advancing the next generation of LNP‐based precision nanomedicines.
ABSTRACT Vitamin A is an essential fat‐soluble micronutrient widely used in food and feed sectors to combat deficiency symptoms worldwide and meet nutritional needs, yet its intrinsic oxidative instability continues to challenge product design and shelf‐life. Although various delivery strategies, ranging from bulk oils to advanced encapsulation systems, have been employed, its degradation remains difficult to predict. Vitamin A is susceptible to oxygen mediated oxidation, forming epoxides, cleavage products, hydrolysis derivatives, and dimers through mechanisms influenced by environmental factors (light, heat, etc.), matrix composition, and molecular structure. While antioxidants can provide protection, their performance is highly system‐dependent, and some compounds may even become pro‐oxidant under certain conditions. The design of stable vitamin A formulations is hindered by an incomplete understanding of the fundamental oxidative processes. Most existing studies emphasize radical‐driven propagation steps, but emerging evidence suggests that earlier, perhaps non‐radical activation events, such as triplet‐state excitation and electron‐transfer processes leading to reactive species, may play a critical role in initiating degradation. Furthermore, the microstructural organization of formulations, molecular interactions within encapsulating systems, and the potential involvement of concerted pathways have been largely overlooked. These factors may significantly modulate vitamin A reactivity by altering molecular environments and influencing activation energy. A deeper mechanistic understanding of these oxidative initiation processes is therefore essential. Such knowledge would enable the design of next‐generation formulations that stabilize vitamin A at its ground state, improving efficacy, safety, and long‐term nutritional value. Practical Applications : A better understanding of how vitamin A degrades has direct practical value for the food and feed industries. By identifying not only its links to well‐known radical oxidation pathways but also its early‐stage activation mechanisms, manufacturers can design more effective stabilization strategies, either by improving encapsulation systems or by selecting antioxidants that remain protective rather than becoming pro‐oxidant under certain conditions. Additionally, insights into how formulation structure and ingredient interactions influence vitamin A degradation can guide the development of optimized delivery matrices, such as emulsions or microcapsules, tailored to specific products. Applying this knowledge helps extend shelf life, maintain nutritional value, and reduce economic losses due to degradation. It also supports the creation of safer, more reliable fortified foods, ensuring that populations at risk of deficiency receive consistent and effective vitamin A intake over time.
ABSTRACT Dihydroxystearic acid (DHSA) has shown promise as a gelling agent for structuring vegetable oils for nonfood applications. However, its use with medium‐chain triglyceride (MCT) oil results in weak organogels with low gel strength and soft texture. Therefore, this study aims to improve the DHSA with MCT organogel properties by mixing DHSA with 12‐hydroxystearic acid (HSA) in ratios of 100:0, 70:30, 50:50, 30:70, and 0:100 (w/w). The effects of these ratios on physicochemical characteristics, microstructure, mechanical, and thermal properties were systematically examined. An increased proportion of HSA significantly improved oil binding capacity (OBC) with DHSA/HSA, 30:70 (w/w), achieving the highest OBC (99.27%) and hardness (3739.92 g). Microscopic analysis revealed smaller crystal structures and tighter molecular packing at this ratio, contributing to the enhanced mechanical properties. X‐ray diffraction and rheological studies further confirmed the formation of a stronger gel network. Fourier transform infrared analysis revealed different dimer formations in DHSA and HSA blends, whereas differential scanning calorimetry indicated a heterogeneous matrix with decreasing melting temperatures (84.5–57.9°C) as the HSA content increased. The adjustable properties of DHSA and HSA organogels offer significant potential for developing stable and durable formulations, presenting new possibilities for cosmetics and pharmaceutical applications. Practical applications : This study provides a practical strategy for tailoring the performance of medium‐chain triglyceride‐based organogels by combining dihydroxystearic acid and 12‐hydroxystearic acid. The findings provide researchers with guidance for selecting organogelator compositions to achieve properties suited to specific nonfood applications. These design principles can support the development of customized organogel systems as oil‐structuring materials for pharmaceutical, cosmetic, and other functional soft material applications requiring tailored mechanical strength, thermal behavior, and formulation stability.
ABSTRACT In this work, we examined how the choice of protease in sequential enzymatic/alkaline extraction affects seaweed‐derived extracts and their ability to stabilize docosahexaenoic acid (DHA) oil‐in‐water emulsions. Extracts produced with Alcalase (Ac‐A), Flavourzyme (Fz‐A), and Formea Prime (Fp‐A) were compared. Ac‐A achieved the highest protein extraction yield (∼95%) and phenolic content (∼17 µg GAE/mL) and showed a significantly higher ratio of essential to total amino acids ( p < 0.05). Although radical scavenging activity was similar among extracts, Ac‐A exhibited stronger Fe 2+ chelation ( p < 0.05). Ac‐A and Fz‐A reduced interfacial tension more effectively than Fp‐A, supported by confocal laser scanning microscopy. Emulsions showed comparable droplet size (75–82 nm), negative zeta potential, and viscosity (∼1.0–1.5 centipoise [cP]) ( p > 0.05). All extracts improved oxidative stability compared to the negative control (no antioxidant); Ac‐A and Fz‐A showed lower peroxide value trajectories than Fp‐A ( p < 0.05), whereas butylated hydroxytoluene (BHT) remained most effective. Extracts delayed tocopherol depletion and reduced volatile formation, with Ac‐A performing closest to BHT. Alcalase‐derived extracts thus offer multifunctional interfacial and antioxidant protection for omega‐3 emulsions. Practical Applications : The findings support marine‐derived extracts as clean‐label ingredients for omega‐3‐enriched food products. They can be applied in systems where both physical and oxidative stability are required, such as fortified beverages, emulsified sauces, and nutraceutical formulations. Their dual functionality may reduce the need for multiple additives, simplifying ingredient lists, and improving product appeal. In addition, the use of seaweed‐based materials offers opportunities for sustainable sourcing and valorization of marine biomass, which aligns with current industry trends toward natural and environment‐friendly solutions.
Glycophospholipids are a rather unexplored type of novel synthetic phospholipid that has shown interesting self-assembly behavior in aqueous solution. The type of carbohydrate used in these conjugates has a surprisingly large effect on lipid self-assembly and the type of vesicle structures formed when dispersed in excess aqueous solution. These lipids can be produced through enzymatic transphosphatidylation catalyzed by phospholipase D (PLD), but the tautomeric equilibria of carbohydrates lead to conjugates with varied linkage positions and anomeric forms. To clarify how carbohydrate structure affects both lipid self-assembly and PLD selectivity, we performed detailed structural characterization of three previously unexplored glycophospholipid conjugates: phosphatidyl glucose (P-Glu), phosphatidyl fructose (P-Fru), and phosphatidyl xylose (P-Xyl). Using mass spectrometry and NMR spectroscopy, we identified distinct and unexpected conjugation patterns. P-Glu formed exclusively via the C6 primary hydroxyl, while P-Fru yielded two products, 1-P-Fru and 6-P-Fru, demonstrating high PLD specificity for both primary positions. Surprisingly, P-Xyl conjugated via the secondary C4 hydroxyl, indicating that PLD can preferentially react with a secondary alcohol even when minor amounts of xylofuranose containing a primary hydroxyl are present. These results provide new insight into the catalytic flexibility of PLD toward complex carbohydrate substrates and establish a structural basis for understanding the self-assembly behavior of these novel glycophospholipids.Practical applications: Understanding how phospholipase D selects different hydroxyl groups on complex carbohydrates enables more predictable and strategic synthesis of glycophospholipids. Such control is valuable for designing lipids with tailored self-assembly properties for use in drug delivery, formulation science, and biomaterials. The demonstrated ability of PLD to form linkages at secondary hydroxyls expands the range of feasible carbohydrate substrates, opening new routes for enzymatic production of functional amphiphiles without relying on protecting-group chemistry. The structural insights generated here can support the rational design of vesicle-forming lipids with specific stability, morphology or encapsulation characteristics, facilitating their application in nanocarriers, emulsifiers, and sustainable surfactant systems.
Although numerous flax (Linum usitatissimum L.) cultivars have been developed worldwide, comprehensive understanding of the relationships among genetic diversity, agronomic performance, and seed quality traits remains limited. To address this gap, 10 indigenous and exotic cultivars were evaluated under uniform agroecological conditions for morphological characteristics, yield performance, bioactive phytochemicals, and seed oil quality. One-way ANOVA revealed significant varietal effects for most parameters (p < 0.01). Plant height ranged from 36.48 to 79.87 cm, with Eckendorfi and Royal exhibiting superior growth, while seed yield varied between 3.62 and 4.89 g plant(-1), with Eckendorfi, Antares, and Beyaz Gelin as the top performers. Correlation analysis indicated a strong positive relationship between plant height and technical stem length (r = 0.903, p < 0.001), and a significant association between 1000-seed weight and seed yield (r = 0.721, p < 0.05). Phytochemical composition differed significantly among cultivars (p < 0.01). The principal lignan secoisolariciresinol diglucoside (SDG) was highest in Antares (9.16 mg g(-1)) and BonnyDoon (9.11 mg g(-1)), while BonnyDoon also showed elevated chrysin content (78.77 mg g(-1)). Coordinated phenylpropanoid metabolism was evidenced by strong correlations (catechin hydrate-rutin, r = 0.88, p < 0.01; rosmarinic-chlorogenic acid, r = 0.773, p < 0.05). Lipid traits also varied significantly (p < 0.01), with maximum oil content in Mapun (24.31%) and alpha-linolenic acid in Antares (48.17%), highlighting omega-3-rich chemotypes. Principal component analysis differentiated biomass-oriented cultivars (Eckendorfi, Royal) from lignan-rich (Antares, BonnyDoon) and flavan-3-ol-dominant types (McDuff, McGregor). These findings identify elite genotypes for dual-purpose breeding and high-value nutraceutical applications. Practical application: This study provides a practical framework for selecting flax cultivars with targeted functional traits under uniform growing conditions. The identification of omega-3 (alpha-linolenic acid)-rich and lignan-dense genotypes enables researchers and breeders to prioritize high-value lines for developing nutritionally enhanced foods and functional oil products. The integration of morphological, phytochemical, and lipid profiling offers a reliable approach for screening germplasm with both agronomic performance and health-promoting properties. In addition, the chemotypic classification supports the design of breeding strategies tailored to specific industrial needs, such as stable oil production, antioxidant-rich ingredients, or dual-purpose (fiber and seed) cultivars. These findings can also guide future research on metabolic pathways and genotype selection for improved crop quality and value-added applications.
The fatty acid (FA) profile, aroma compounds and odor activity values (OAVs) of four Iranian seed oils including sesame (SM) (Sesamum indicum L.), black cumin (BC) (Nigella sativa L.), cannabis/hemp (CB) (Cannabis sativa L.), and linseed (LS) (Linum usitatissimum L.) oils were studied using gas chromatography-mass spectrometry (GC-MS). FAs were analyzed by GC equipped with a flame ionization detector, and purge and trap extraction (PTE) was employed to isolate the volatile compounds. The SM, BC, CB, and LS oil samples contained 31 923, 473 186, 182 054, and 34 057 & micro;g/kg of volatile components, respectively. A total of 42 volatile compounds showed OAVs > 1. The highest OAV values were found to belong to isopulegone in the BC sample and to 3-octanol in the CB sample. The predominant FA identified in BC and CB oils was linoleic acid, while oleic acid was predominant in SM oil and linolenic acid in LS oil. Principal component analysis (PCA) was used to categorize the seed oil samples according to their FA and aroma profiles, and the results showed that each seed oil had distinct properties and was placed in a different group.
Providing effective information to consumers on the properties of a food product, including its potential impact on health, is one of the methods for improving the public's diet. Front-of-pack labeling is becoming increasingly important in this field. One of the most popular in recent times is the French Nutri-Score system. The aim of this article is to offer a critical perspective on how the Nutri-Score system assesses food products with high fat content or the presence of nutritionally beneficial fats. The analysis is based on the conceptual framework of the Nutri-Score system and uses examples of food products available on the market to examine its key features and limitations and also supports this with examples from literature. It was concluded that the Nutri-Score system has improved significantly over the years and better assesses food products. However, it still has some systemic shortcomings, including the lack of consideration of the nature and proportion of individual fatty acids, not taking into account the source of these fatty acids, and not compensating for negative points for the high energy value of high-fat products.
The aim of this study was to store cold-pressed virgin olive oils fortified with lyophilized purslane and to analyze the changes in the metabolomics and some chemical properties of samples throughout storage. For this purpose, a factorial design was created by considering olive type (Gemlik, Trilye, Domat), lyophilized purslane ratio (1%-2%) and storage time (0, 3, 6, 9, and 12 months) as factors. The metabolomics, total phenolic content, and total antioxidant capacity of samples were determined. The same procedures were also applied to the samples without lyophilized purslane as control groups. The ANOVA results demonstrated that the selected factors had remarkable impact on the metabolomics of the olive oils. The PCA analysis showed that the olive oils were mostly categorized according to olive type. Fortification with lyophilized purslane at a ratio of 1% could be appropriate since olive oils are stored for 6 months in order to sustain their metabolomic and chemical characteristics.Practical application: This study provides a practical strategy for improving the storage stability and functional quality of cold-pressed virgin olive oils through fortification with lyophilized purslane. The findings may guide the olive oil industry in developing functional properties of cold-pressed virgin olive oil with enhanced antioxidant potential and preserved metabolomic profiles during storage. In particular, the results suggest that the addition of 1% lyophilized purslane can maintain the chemical and metabolomic characteristics of olive oils for up to 6 months. The study also demonstrates the importance of olive cultivar in determining storage behavior and metabolomic composition of cold-pressed virgin olive oil. Furthermore, the metabolomic data may support future studies focusing on authenticity, shelf-life prediction, natural preservation approaches, and olive oil fortification.
Avocado oil is gaining prominence in the market, with production predominantly using the Hass variety in Brazil and in other producing countries such as Mexico and Colombia. The Hass variety is preferred for economic reasons, due to the fruit's higher oil yield. However, other varieties may possess potential quality and chemical profile, which could appeal to consumers. This is the case of Esp & iacute;rito Santo, Brazil, where local varieties are being explored for avocado oil production. This work aimed to evaluate the chemical and quality parameters of oil from commercial Hass avocado, other local varieties, and olive commercial oils. Standard chemical quality tests (peroxide index, acidity, etc.) and fatty acid profiling were conducted. Regarding the fatty acid profile, avocado oil showed a higher average percentage of linoleic acid across all varieties compared to olive oils; linoleic acid is an essential fatty acid, while oleic acid is more stable against oxidation. Some varieties, such as Galavote and Primavera, exhibited a fatty acid profile more similar to that of olive oil. The quality of commercial Hass avocado oil was below the required standards, with two samples within their expiration date classified as lampante oil. Principal component analysis (PCA) and analysis of oxidation indices (PV, TBA, and ultraviolet absorption) allowed the establishment of sample groups based on oxidation levels. In general, avocado oils from other (non-commercial) varieties showed higher quality with lower oxidation levels.Practical applications: Avocado oil has a higher content of linoleic acid (C18:2, omega-6) than olive oil. Ultraviolet absorption tests are useful for evaluating oil quality along with the peroxide value for avocado oils.
Cancer cells in the tumor microenvironment face difficulties in obtaining nutrients. SCD1, an important enzyme that converts saturated fatty acids to MUFAs, exhibits increased activity index in cancers, including breast cancer, indicating the role of SCD1 in tumor growth. BC cell lines were cultured in standard conditions for 72 h. The tissue samples were also immersed in the RNA-later solution, and after harvesting the cells and tissue samples, the expression and activity index of SCD1 was analyzed using quantitative PCR and gas liquid chromatography, respectively. MCF7 cell line showed higher SCD1 expression compared to MDA-MB-231 (250-fold, p < 0.0001) and SK-BR3 (83-fold, p < 0.0001) cell lines. SCD1 expression was also significantly elevated in luminal tissue samples compared with HER2-positive (4.9-fold, p < 0.0001) and triple-negative (2-fold, p = 0.01) BC subtypes. SCD1 activity index in both MCF7 and MDA-MB-231 cell lines was 2.10 and 2.09, respectively, and was significantly higher compared to the SK-BR3 cell line (1.27, p = 0.04 for both). Triple negative tissue samples (9.93 +/- 4.93) also showed the highest SCD1 activity index compared to luminal samples (3.93 +/- 2.4, p = 0.0002) and HER2 positive samples (5.43 +/- 3.44, p > 0.05). Data showed a higher capacity of the luminal subgroup to convert SFAs into MUFAs through the activity of the SCD1 enzyme. It seems that the high activity index in the triple negative subgroup is the result of the high entry of lipids from the extracellular environment. These data demonstrate the potential for SCD1 to be a metabolic vulnerability and a treatment target in certain BC subtypes.
In this study, the effects of hydrolyzable tannin supplementation (0.25 g/kg) combined with different lipid sources in diets for Japanese quails on productive performance, egg quality, yolk fatty acid profile, and nutrient digestibility were evaluated. A 4 & times; 2 factorial design was used, consisting of four lipid sources (soybean oil, beef tallow, poultry fat, and fish oil), with or without tannin supplementation, totaling seven replicates with six birds per experimental unit. Data were analyzed by analysis of variance, and means were compared using Tukey's test at a 5% significance level. Egg production and the number of marketable eggs were significantly affected by both lipid source and tannin supplementation. Soybean oil combined with tannins resulted in lower egg production, whereas beef tallow promoted higher production. Bird viability was greater in diets containing poultry fat or fish oil, regardless of tannin supplementation. Tannin supplementation improved feed conversion per egg mass and increased egg mass, particularly when combined with beef tallow. Egg quality traits were not affected by the treatments. Lipid source significantly influenced yolk fatty acid composition: soybean oil increased monounsaturated and omega-9 (omega-9) fatty acids, whereas fish oil and beef tallow increased saturated fatty acids. Polyunsaturated fatty acids were higher in birds fed poultry fat or fish oil. Poultry fat and fish oil also enhanced yolk antioxidant capacity, as indicated by greater 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Overall, the combination of hydrolyzable tannins with specific lipid sources, particularly beef tallow, improved quail productivity without compromising performance.Practical Applications: The results suggest that using beef tallow in combination with hydrolyzable tannins can be a cost-effective strategy to enhance egg production and feed efficiency in Japanese quail, especially in systems aiming to reduce reliance on conventional lipid sources. Additionally, specific lipid sources can be selected to modulate the yolk's fatty acid profile and antioxidant content, supporting the production of functional eggs with added nutritional value.
Virgin olive oil (VOO) singularity springs from the balanced ratio of monounsaturated and polyunsaturated fatty acids (FA), which is under strong genetic and environmental control. Regulation of FA biosynthesis is of great importance in olive due to its connection with composition, oxidative stability, sensory attributes, and ultimately the commercial value of VOOs. The phenotypic and compositional description of olive varieties in different environments, including variation in FA profile, is essential to identify stable varieties with high potential for supporting the typicity of monovarietal VOO. This information has been lacking for local varieties "Ladoelia" and "Kato Drys" used for VOO production in Cyprus and the fatty acid profile configuration of monovarietal VOOs from Cyprus was investigated across three years at early and late fruit maturity stages. Cultivar and maturity stage were principally responsible for the configuration of FA profile, with year displaying a lesser effect. Oleic and linoleic acid were the FA most affected by year-cultivar-maturity interaction. "Ladoelia" exhibited a broader range of lipid unsaturation between different years, with oleic acid ranging from 61.2% to 69.3% and linoleic acid from 8.6% to 16.4%. Greater unsaturation was evidenced in 2017, likely due to low temperatures prevailing in October and in the 15-day period before late harvest. "Kato Drys" had a similar FA profile in all years of study demonstrating a stronger stability concerning FA biosynthesis.Practical applications Our work has mainly contributed to a better understanding of the behavior and characteristics of different cultivars and potential relationships between genomic factors and environmental conditions in olive. In addition, specific knowledge regarding the two main Cypriot indigenous varieties has been produced, characterized by the reported genotype & times; environment interaction in FA biosynthesis due to differences in varietal stability in different years. This may result in a wider annual fluctuation of Ladoelia VOOs characteristics with impact in overall quality and stability against oxidation, while stronger stability in the biosynthesis of FA evidenced in "Kato Drys" may facilitate the exploitation of its monovarietal VOOs supported by further qualitative attributes determining Kato Drys VOOs' typicity.
Fatty acid composition and storage conditions strongly influence the stability of oil-based dietary supplements. In this study, the quality, microbiological safety, and shelf-life of perilla seed oil (PSO), sesame seed oil (SSO), and their 50:50 blend encapsulated in soft gels were evaluated. Fatty acid analysis showed PSO to be rich in omega-3 fatty acids, whereas SSO contains higher proportions of omega-9 and omega-6; blending them resulted in a more balanced fatty acid profile. All formulations complied with microbiological safety standards, with no pathogenic bacteria detected. Moisture sorption isotherms at 25 degrees C exhibited typical Type II sigmoidal behavior, with rapid moisture uptake above 60% relative humidity (RH), indicating critical storage conditions. Shelf-life prediction revealed that under moderate storage conditions (30 degrees C, 60% RH), PSO, SSO, and the blended oil had respective estimated shelf-lives of 51.1, 49.9, and 58.0 months. Harsher conditions (35 degrees C and 70% RH) reduced shelf-life to 23.5, 23.1, and 25.9 months, respectively. Across all conditions, the 50:50 blend consistently showed the greatest stability, demonstrating that oil blending is an effective strategy to improve nutritional balance and extend the storage stability of oil-based dietary supplements.Practical Applications: The findings demonstrate that combining PSO and SSO in dietary supplements not only balances composition of essential fatty acids but also enhances oxidative stability and extends shelf-life. The shelf-life predication in this study could support the industry in setting appropriate expiration dates and selecting suitable storage conditions. Overall, these results have practical applications in the development of functional foods or dietary supplements that deliver both high nutritional value and prolonged stability, ensuring consumer safety and improving market competitiveness.
Seasonal changes in fatty acid composition and total lipid content of different lipid fractions (phospholipids, triacylglycerols, and phospholipid subclasses) were investigated in the gonads of female Chondrostoma regium. Samples were collected in July, November, January, and April. Fish specimens were transported to the laboratory in insulated containers with ice, and the gonadal tissues were dissected for biochemical analysis. Total lipids were extracted following the Folch method, and the lipid fractions were separated using thin-layer chromatography. Fatty acid methyl esters (FAMEs) were prepared and analyzed by gas chromatography with flame ionization detector (GC-FID). The results showed significant seasonal variations in total lipid content and fatty acid profiles. The highest total lipid content was recorded in January (5.77% +/- 0.29%), whereas the lowest was observed in April (2.39% +/- 0.14%). Among polyunsaturated fatty acids (PUFAs), docosahexaenoic acid (DHA, 22:6n-3) and eicosapentaenoic acid (EPA, 20:5n-3) were dominant across all fractions. Notably, the n-3/n-6 ratio varied considerably between seasons, peaking in November. In general, phospholipid subclasses such as phosphatidylethanolamine (PE) and phosphatidylserine (PS) exhibited marked seasonal changes in both saturated and unsaturated fatty acid contents. These findings provide insights into the reproductive physiology of C. regium and suggest that seasonal dynamics strongly influence the nutritional quality of gonadal lipids. These findings have implications for aquaculture, reproductive biology, and dietary value of this freshwater species.Practical Applications: The seasonal shifts in the lipid reserves and fatty acid composition of C. regium provide useful indicators for managing broodstock nutrition and improving reproductive performance in future aquaculture programs. The timing of peaks in DHA- and EPA-rich phospholipids can guide feeding strategies to enhance the oocyte quality. These biochemical patterns also offer practical tools for monitoring reproductive status and environmental stress in the wild. Additionally, the high n-3 fatty acid content highlights the nutritional value of this species, supporting its potential use in healthy dietary applications.
The production of Antarctic krill oil (AKO) lacks conventional refining, resulting in a complex composition that makes it susceptible to oxidation and off-flavor formation during storage. However, conventional chemical deodorization is unsuitable for AKO. This study aims to establish a deodorization technique for AKO by using adsorbents and investigate the effects of the deodorization process on the chemical composition. Through monitoring E-nose tests and sensory evaluation, the effects of the single and combinations of eight adsorbents (activated carbon, attapulgite, diatomite, macroporous resin AB-8, molecular sieve, silica, silica gel, and zeolite) were evaluated. The results showed that the combination of zeolite and silica gel achieved the best removal effect of off-flavors. After deodorization treatment, the deodorizing oxidized AKO had weaker off-flavors than the fresh AKO. Compared to the oxidized AKO, the deodorizing oxidized AKO had no significant differences in peroxide value (POV), thiobarbituric acid reactive substances (TBARS), total oxidation (TOTOX) value, astaxanthin (AST) content, polyunsaturated fatty acid (PUFA) contents, and lipid class composition, indicating that the deodorization process would not cause significant lipid oxidation.Practical Applications: To address the flavor deterioration in oxidized AKO, this study established a deodorization technology based on the combined adsorption of zeolite and silica gel. This technology efficiently removed off-flavors while effectively avoiding the problems of nutrient loss and secondary oxidation commonly associated with the deodorization process. This research provides a physical deodorization technology for oxidized AKO and offers new perspectives and approaches for improving the quality of AKO.
Extrusion cooking represents a promising technique for improving the nutritional and functional properties of plant proteins, making them sustainable alternatives to animal proteins. The impact of storage on lipid and protein oxidation as well as structural changes in soy-based extrudates was examined. Soy protein isolates were mixed with 5% (SPI-5) or 10% rapeseed and sunflower oil (1:1) (SPI-10), extruded, and stored at 40 degrees C for 35 days. The oil mixture was extruded as a control. Results showed increased lipid hydroperoxide levels during storage, with higher oxidation rates in bulk oil compared to SPI-5 and SPI-10 extrudates. Extrusion altered the secondary structure and reduced solubility, which further declined during oxidation of lipids and proteins. A positive correlation between lipid and protein oxidation highlighted the role of lipid oxidation in initiating protein oxidation.Practical applications: The findings emphasize the importance of controlling oxidative processes to preserve the nutritional value and functional properties of plant-based extrudates. In addition, the understanding of the interplay between lipid and protein oxidation contributes to the development of plant-based products that exhibit enhanced sensory quality and functionality. These strategies have the potential to facilitate the broader adoption of plant proteins as sustainable alternatives to animal-derived proteins in various food applications.
With consumers' increasing demand for higher nutritional quality in edible oils, this study aimed to investigate whether the combination of germination and roasting could further enhance the nutritional value of rapeseed oil. This study systematically investigated the effects of roasting temperature (120 degrees C-200 degrees C) on the physicochemical properties, bioactive compounds, antioxidant capacity, and volatile flavor profiles of germinated rapeseed oil (GRO). The results demonstrated that roasting significantly enhanced the contents of total phenols, total flavonoids, chlorophyll, carotenoids, and phytosterols, with maximum levels observed at 200 degrees C. These improvements were accompanied by a marked increase in antioxidant capacity, as measured by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and the 2,2 '-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging assays. In addition, roasting promoted the formation of volatile compounds, particularly heterocyclics and glucosinolate degradation products, contributing to a more intense roasted aroma. However, higher temperatures also led to undesirable effects, including darker oil color and elevated acid value. Multivariate analysis revealed strong positive correlations between roasting temperature and key bioactive components. In conclusion, based on a comprehensive evaluation of nutritional, flavor, and visual attributes, a roasting temperature of 160 degrees C was identified as optimal for producing high-quality GRO.Practical applications: The findings of this study provide practical guidance for the industrial production of germinated rapeseed oil with enhanced nutritional and sensory qualities. By adopting a roasting temperature of 160 degrees C, manufacturers can achieve an optimal balance between bioactive compound retention, antioxidant activity, and desirable flavor profile, while minimizing negative impacts on oil color and acidity. This temperature regime is recommended for the development of premium rapeseed oil products with improved health benefits and consumer appeal, such as functional cooking oils or specialty lipid ingredients for the food and nutraceutical industries.
The aim of this study was to provide a comprehensive characterization of cinnamon essential oil-enriched canola oil, phytowax oleogels, focusing on their structural, thermal, and rheological properties. In addition, the impact of essential oil incorporation was evaluated by comparing a control gel and a control liquid oil mixture (cinnamon essential oil dispersed in refined canola oil), thereby highlighting the specific contributions of gel-based encapsulation. The formulated oleogels exhibited good oil-binding capacity, with gelation times between 4.59 and 5.21 min. x-Ray diffraction confirmed the presence of alpha, beta ', and beta-crystalline polymorphs, indicating a well-organized molecular network. Rheological measurements showed that the cinnamon essential oil-based oleogel (TOLE) had superior gel strength. Scanning electron microscopy revealed an amorphous, homogeneously-distributed oil phase, suggesting stable structural entrapment. In conclusion, oleogels formulated by cinnamon essential oil have been found to exhibit favorable functional characteristics, including enhanced oil binding capacity, improved gel strength, and the presence of distinct crystalline polymorphic forms. Moreover, the comparative evaluation of TOLE, the cinnamon essential oil-free oleogel (KOLE), and the cinnamon essential oil-enriched canola oil (KTEY), enabled us to isolate the direct impact of cinnamon essential oil on crystallization kinetics, polymorphic transitions, and viscoelastic behavior; its aspect that has been minimally addressed in previous phytowax-based oleogel studies. Given these properties, essential oil-based oleogels represent promising delivery systems for aromatic and lipophilic bioactive compounds. Beyond their role as oil structuring agents, these systems present novel opportunities for the development of plant-derived, clean-label, and aroma-enriched formulations, thereby broadening their potential applications in contemporary functional food design.Practical applications: Cinnamon essential oil can function not only as a natural flavoring agent but also as a functional structuring component in oleogels. Its incorporation into the gel system enhances gel strength and promotes the formation of more organized crystal networks within the gel matrix. These results emphasize the industrial potential of essential oil-based oleogels as efficient carriers of flavor and volatile compounds.
