Hazelnut oil extracted from hazelnut fruits is refined to enhance its edible properties. Bleaching is one of the key refining steps for high-acid oils such as hazelnut oil because they are generally subjected to physical refining. This study aimed to investigate the effects of earth type and deacidification on hazelnut oil quality during bleaching. For this purpose, degummed and deacidified hazelnut oils were subjected to bleaching using neutral and acid-activated clays at various ratios (1.25%, 2.50%, and 3.75%). Deacidification was achieved using a molecular distillation (MD) unit, and the free fatty acid (FFA) content of degummed hazelnut oil was reduced from 12.6% to 2.24%. The MD process also effectively decreased peroxide value (PV) and tocopherol content, which were also reduced by bleaching treatments. More tocopherol loss and peroxide decomposition were also observed with acid-activated clay during bleaching; the latter resulted in triene conjugation. Using acid-activated earth increased stigmastadiene formation by the removal of one molecule of water from the sterols. Besides, distilled oil lost more tocopherol after this process than non-distilled oil. Distillation did not affect color values, while bleaching earth and ratio considerably affected their reductions.Practical Applications: High-acid oils are generally refined with physical methods such as degumming, bleaching, and distillation to reduce refining loss. Pre-deacidification, performed by distillation, is applied to these oils before or after bleaching to reduce the free fatty acid content to less than 2%. This study examines the impact of the sequence of distillation and bleaching treatments, as well as the type of earth and ratio, on the quality of hazelnut oil. The findings indicated that the application of distillation before bleaching did not affect the color removal during bleaching; however, this method resulted in greater tocopherol losses compared to applying distillation after bleaching. Tocopherols are known to play a protective role against lipid oxidation, and therefore, their reduction is considered undesirable for maintaining oil quality.
An indigenous bacterial strain, designated Nocardiopsis dassonvillei B2, was isolated and identified as a producer of glycolipid biosurfactants, specifically di-rhamnolipids. The present study focuses on purification, characterization, and biological evaluation of the di-rhamnolipid biosurfactant. A purified di-rhamnolipid fraction was obtained using silica gel column chromatography, and its molecular structure was characterized using a combination of infrared (IR) spectroscopy, two-dimensional nuclear magnetic resonance (2D NMR), and electrospray ionization mass spectrometry (ESI-MS). The data confirmed that the compound was di-rhamnolipid, containing two rhamnose sugar molecules attached with fatty acid chain and with mass value 649.93. The NRU assay demonstrated a dose-dependent decline in cancer cell viability, with IC50 values of 97.16 +/- 0.2 mu g/mL for MCF-7, 217.3 +/- 0.5 mu g/mL for HCT-116, and 284.7 +/- 0.2 mu g/mL for HaCaT cells. The underlying mechanism of action is hypothesized to involve the induction of apoptosis. The di-rhamnolipid exhibited notable antibacterial activity, with a minimum inhibitory concentration (MIC) of 5 mu g/mL against both Gram-positive and Gram-negative bacteria, as determined by the agar diffusion method. Furthermore, its strong antibiofilm activity was confirmed against biofilm-forming pathogens, effectively. These findings establish di-rhamnolipid as a promising candidate for biomedical applications, including cancer therapy, antimicrobial treatment, and biofilm inhibition, underscoring its potential as a multifunctional therapeutic agent.Practical applications: Nocardiopsis dessonvillei var. B2 produces a di-rhamnolipid biosurfactant with excellent surfactant and biological activities, similar to other biosurfactant producing strains like Pseudomonas species. Compared to other bacteria, this strain belongs to the class of actinobacteria and is non-pathogenic to humans, making it very safe for biosurfactant production.The biosurfactant was produced using olive oil as carbon source, as the strain efficiently utilized the oil and generate biosurfactant, which can be useful for the bioremediation of oil contaminated soils, water bodies and other industrial wastes.Further the produced biosurfactant shows potential anticancer, antibiofilm, and antibacterial activities.
Aging of polymers is a complex process influenced by their chemical structure and external factors such as UV radiation, humidity, temperature, and shelf life. These factors often shorten service life through mechanisms including chain relaxation and release of low molecular weight components. Therefore, understanding the degradation pathways, or at least being able to predict long-term behavior is essential in fields ranging from materials design to environmental monitoring, and is particularly relevant for new bio-based polymers. In this study, the evolution of several properties in polymers derived from modified fatty acids (methacrylated oleic acid, MOA, and methacrylated maleated ricinoleic acid, MMRA) and vegetable oils (acrylated epoxidized soybean oil, AESO) subjected to both natural (i.e., laboratory conditions) and accelerated aging was investigated. As expected, the obtained results confirm that accelerated aging affects more severely the performance of bio-based polymers than natural aging due to the simultaneous acting of moisture, UV radiation, and relatively high temperatures. Aging led to the formation of carbonyl and hydroperoxide groups, low molecular weight products from chain scission, and additional crosslinking of macromolecular chains. These opposing effects generally result in increased superficial hydrophilicity and glass transition temperatures, as well as a broadening of the damping region. This work is the result of a rigorous and systematically planned experimental design conducted over more than four years. The resulting findings, though limited in availability, are highly significant for advancing the development of novel materials, particularly those derived from biomass.
Caco (Chrysobalanus icaco L.) seeds are rich in oil. This work aimed to characterize and study the anti-inflammatory properties of Caco seed oil (CSO) using the model of acute auricular edema induced by 12-O-tetradecanoylphorbol-13-acetate (TPA) in female CD1 mice. A final yield greater than 40% was achieved for CSO extraction. The extract presented a specific gravity of 0.939 g/mL, refractive index of 1.52, acidity index of 1.18 mg KOH/g of oil, saponification index of 181.48 mg KOH/g of oil, iodine index of 78.60 g I2/100 g of oil, peroxide index of 5.99 mEq O2/kg of oil, and ester index of 179.64 mg KOH/g of oil. Stearic (50.80%), oleic (17.87%), and linoleic (15.33%) fatty acids were identified, along with two new compounds for this species: pucinic and parinaric acids. In terms of acute topical anti-inflammatory effect, CSO demonstrated greater inhibition (60%) of ear edema at 0.5 mg/ear, approaching the potency of indomethacin (66%), but at 2 mg/ear (control). Physicochemical analysis demonstrated that CSO could be stored for an extended period. Furthermore, it could be used as a therapeutic agent in acute inflammatory processes due to the presence of oleic, linoleic, pucinic, and parinaric fatty acids.
The properties of fats can be modified by interesterification. Current researches focus on the interesterification catalyzed by lipases and CH3ONa. This work provides a newly modification method of fats catalyzed by potassium hydroxide-glycerol (KOH-G) mixture. KOH-G mixtures (KOH:G, 1:2, 1:3, 1:4, and 1:5 (mol/mol), named by KOH-G2, KOH-G3, KOH-G4, and KOH-G5, respectively) were prepared and used to catalyze lard modification. The differential scanning calorimetry (DSC) results indicated that KOH-G mixtures were low transition temperature mixtures (LTTM). The ratios of KOH to G significantly affected the catalytic efficiency of these LTTMs, KOH-G2 showed higher catalytic efficiency than other KOH-Gs, moreover the modification could be performed at relatively low temperature (100 degrees C). In the modification process, the interesterification and glycerolysis occurred simultaneously, leading to the variation of triacylglycerols and acylglycerols composition and slip melting point (SMP) of lard. The completely interesterified lard (CIL) was prepared at 100 degrees C for 90 min with 1% KOH-G2 addition (on lard weight), triacylglycerols and diacylglycerols in CIL were about 88% and 11%, respectively; CIL had lower content of monounsaturated disaturated triacylglycerol (USS), and higher content of tirunsaturated triacylglycerol (UUU), monosaturated-diunsaturated triacylglycerol (UUS), and trisaturated triacylglyerol (SSS) than lard. Though lard and CIL had similar solid fat content (SFC) profile, they presented obviously different thermal property. The main crystalline form was changed from beta of lard to beta ' of CIL, and the crystal aggregates of CIL was more delicate than that of lard, implying the sandiness of lard might be alleviated after modification.Practical Application: The results could provide a new method for oil modification, such as improving its physiochemical properties.
Pumpkin and walnut press cakes abound in polyunsaturated fatty acids (PUFA), making them promising ingredients for enhancing the content of these beneficial fatty acids in pork salami. This study is the first to investigate the impact of these oil press cakes, used as replacements for raw meat, on the fatty acid content and oxidative status of pork salami during refrigerated storage. To this aim, five formulations of pork salami were prepared (Sc [control salami], S2.2%pp [with 2.2% pumpkin powder], S2.2%wp [with 2.2% walnut powder], S3.5%pp [with 3.5% pumpkin powder], and S3.5%wp [with 3.5% walnut powder]) and stored at 7 degrees C for 30 days. Even at the lowest concentration of powder used in the finished product (2.2%), both press cakes improved the salami's fatty acid composition, particularly in PUFA, thereby increasing the PUFA/saturated fatty acids (SFA) ratio. The incorporation of pumpkin powder augmented the ratio of n-6 (omega-6)/n-3 (omega-3) PUFA in the pork salami, whereas walnut powder lowered it. However, the salamis made with these two powders demonstrated reduced lipid stability during storage. This instability is attributed to the oxidation of oleic acid, a major fatty acid in these salamis, which led to the formation of more secondary oxidation compounds during storage than in the Sc. In conclusion, although pumpkin and walnut cakes can ameliorate the lipid profile of pork salami, they are not recommended as ingredients for products with a long shelf life.Practical Applications: The findings of this study are valuable for food producers seeking to incorporate oil press cakes into hybrid meat products to enhance their lipid profile with polyunsaturated fatty acids. For this effect, they should replace a portion of the raw meat with pumpkin or walnut press cakes, ensuring that the finished product contains more than 2.2% of these ingredients. However, as polyunsaturated fatty acids are highly prone to oxidation, this can negatively impact the reformulated product's shelf life. Therefore, it is not advisable to use these oil press cakes as ingredients in long-life products.
The following article for this Special Issue was published in an earlier Issue. F. Tieves and F. Hollmann, “Enzymatic Valorization of Fatty Acids in Oleochemical Synthesis,” European Journal of Lipid Science and Technology 127 (2025): e70000. https://doi.org/10.1002/ejlt.70000. https://onlinelibrary.wiley.com/doi/10.1002/ejlt.70000
Low-moisture packaged snacks—such as crackers, granola bars, cookies, and cereals—account for a substantial portion of saturated fats in the diet, predominantly of young consumers, which can lead to chronic health issues such as obesity, high blood pressure, and cardiovascular diseases, among others. Simply replacing a considerable portion of saturated fats with unsaturated ones in manufactured foods is often challenging or not feasible, as it compromises the oxidative stability of the product. Accelerated lipid oxidation results in quality degradation and reduced shelf life of the foodstuff, ultimately leading to food waste and considerable economic losses. This review aims to study the mechanisms and factors influencing lipid oxidation in low-moisture packaged snacks by analyzing current literature on lipid oxidation processes and the effectiveness of various inhibition strategies; these include the employment of antioxidants and packaging technologies as well as methods to improve the oxidative stability of the products, thereby enhancing their shelf life, nutritional value, and overall contribution to consumer health. Addressing these challenges is critical for improving public health and reducing food waste. Practical Applications : Lipid oxidation is a fundamental quality determinant in low-moisture packaged snacks, and a clear understanding of its mechanisms and prevention strategies is essential for food scientists, product developers, and quality assurance teams in the snack food industry. This review offers a detailed examination of the stages of lipid oxidation and the factors influencing its progression. By effectively managing lipid oxidation, food manufacturers can significantly reduce food waste, extend product shelf life, and lower costs associated with quality degradation. Moreover, these strategies support sustainable food production by reducing both waste and resource consumption, aligning with industry goals for environmental responsibility. Implementing these practices also enables companies to meet evolving regulatory standards, especially given the increasing demand for natural ingredients. Embracing these approaches not only fosters innovative product formulations but also opens new market opportunities, ensuring that companies remain competitive in a dynamic and growing industry.
Ethanolamine plasmalogen (PlsEtn) is a subclass of ethanolamine glycerophospholipids (EtnGpls) that has been reported to exhibit physiological and nutritional hepatic functions. However, the effects of dietary PlsEtn on acute liver injury remain unclear. In the present study, we investigated the dietary effects of PlsEtn on acute hepatic injury in mice treated with an intraperitoneal injection of lipopolysaccharide and d -galactosamine (LG). The results obtained after administering the PlsEtn-rich diet were compared with those obtained after administration of a phosphatidylethanolamine (PtdEtn)-rich diet, a major subclass of hepatic EtnGpls. Dietary EtnGpl rich in PlsEtn or PtdEtn suppressed the LG-induced increase in plasma aspartate aminotransferase activity, which is a marker of liver cell injury. In the livers of LG-treated mice, the PlsEtn-rich diet suppressed the expression of cleaved caspase-3, an effector caspase for apoptosis, whereas the PtdEtn-rich diet suppressed p53 expression and maintained B-cell lymphoma 2 expression. Additionally, the PlsEtn-rich diet increased the ratio of docosahexaenoic acid, an anti-inflammatory factor, to total fatty acids in the livers of LG-treated mice, whereas this effect was not observed in mice fed the PtdEtn-rich diet. These results suggest that dietary EtnGpls alleviate acute hepatic injury; however, the mechanism of suppression may differ depending on its subclass. Practical applications : Analyzing the beneficial effects of PlsEtn and PtdEtn, both subclasses of EtnGpl, contributes to understanding the protective mechanisms of glycerophospholipids against hepatic injuries. Although the concentration of PlsEtn in the liver is less than one-tenth that of PtdEtn, endogenous PlsEtn has been reported to exhibit anti-inflammatory effects and improve lipid metabolism in the liver. Consequently, both dietary PlsEtn and PtdEtn demonstrate significant hepatic protection; however, their mechanisms of suppression differ. These findings suggest that the structural characteristics of PlsEtn and PtdEtn, which are responsible for hepatic protection, vary.
We report on free-standing Pickering films and analogous coatings on food-contact-grade polyamide-4,10 substrates. Here prepared Pickering emulsions consist of medium-chain triglyceride (MCT) oil droplets dispersed in an aqueous matrix and stabilized by starch granules. Phase behavior and stability were evaluated for Pickering emulsions prepared with dehydrated rice starch, dehydrated maize starch, dehydrated potato starch, and sodium octenyl succinate (SOS)-modified waxy maize starch. Uniform, fully emulsified, and stable systems obtained with dehydrated potato starch and SOS-modified waxy starch were selected for film formation. Films and coatings were fabricated by electrospraying and solidified using pectin in the aqueous phase. Compared to pectin-only reference films, these films exhibit lower Vickers hardness and reduced water vapor permeability. Practical applications : Pickering emulsion-based films may find use in food packaging and could serve as carriers for lipophilic compounds. The fabrication methods are scalable, supporting potential translation to industrial production.
This study focused on creating solid lipid microparticles (SLMs) that combine vitamin C (VC) and zinc-aminoclay (ZnAC) incorporation to improve skincare effectiveness. VC is known for its antioxidant and skin-brightening benefits, but it can be unstable and is poorly absorbed by the skin. ZnAC, a two-dimensional material with antimicrobial properties, helps enhance delivery. By encapsulating VC in ZnAC with SLMs, we aimed to boost its stability and skin absorption. We evaluated the physical properties, entrapment efficiency, and stability of these formulations. The results showed that VC-ZnAC-SLMs had better skin permeability and stability compared to VC alone and VC combined with ZnAC and SLM. The transdermal absorption of the VC-ZnAC-SLM achieved the highest transdermal absorption (2.42%), followed by VC-ZnAC and pure VC, with the transdermal absorption rates of 1.25% and 1.04%. The unique structure of ZnAC played a key role in these improvements. Our findings suggest that SLMs with ZnAC and VC could be an effective solution for cosmetic products. Practical Applications : The developed VC-ZnAC-SLMs offer a practical solution for formulating more effective skincare products, especially those aimed at brightening and protecting the skin. By enhancing vitamin C's stability and absorption, these formulations can provide prolonged antioxidant benefits and improved delivery of skin-brightening effects. The inclusion of ZnAC further adds antimicrobial protection, which is beneficial for sensitive or acne-prone skin types. This combination could be applied in serums, creams, and masks, helping consumers achieve better skin health with more reliable, long-lasting results compared to conventional vitamin C products.
Epoxidation is an effective method for enhancing the plasticizing properties of biobased oils for the plasticization of poly(vinyl chloride) (PVC), among other applications. Epoxy groups not only increase the affinity with PVC but also enhance its thermal and mechanical properties. Cashew nut shell liquid (CNSL), an inedible oil derived from agricultural waste, comprises cardanol, cardol, and anacardic acid. These compounds, phenols with long alkyl chains, contain unsaturation that can be epoxidized. This project aims to evaluate the feasibility of utilizing technical CNSL (80% cardanol and 20% cardol) as a PVC plasticizer. Various plasticizers were synthesized from pure cardanol or technical CNSL through esterification and epoxidation to enhance compatibility with PVC and plasticizing properties. Notably, as far as we know, mixtures of cardanol and cardol derivatives have been epoxidized for the first time. The chemical structures of these plasticizers were fully characterized using 1H nuclear magnetic resonance (NMR) spectroscopy. Furthermore, the mechanical properties, thermal stability, and chemical resistance of PVC films plasticized with these additives were investigated.Practical Applications: Cardanol, once esterified and epoxidized, has demonstrated good plasticizing capabilities for certain polymers including PVC. This naturally occurring product is obtained after distillation of a crude oil from the shell of cashew nuts, the cashew nutshell liquid (CNSL). Other components present in this oil, such as cardol, have also demonstrated significant pertinence in the plasticization of PVC. Using the crude oil or a mixture of components as precursors for plasticizers for PVC would reduce the cost of the plasticizing agent and avoid possible loss or waste linked to the separation of the raw compounds, currently carried out.
The variations in tocopherols and phytosterols during the oxidation of walnut oils (Wen-185, Xiangling, and Dama oils) were analyzed, and their antioxidant effects were compared. Under both ambient temperature and accelerated oxidation conditions, the degradation order of tocopherols in walnut oils was alpha-tocopherol > gamma-tocopherol > delta-tocopherol. Phytosterols exhibited less degradation than tocopherols under both oxidation conditions, and tocopherols were more strongly associated with oil oxidation than phytosterols. When delta-tocopherol degradation reached 15%-20%, the peroxide value approached 20 meq/kg, highlighting its potential as an indicator of oil oxidation. Further studies on the antioxidant effectiveness of tocopherols revealed that the optimal effect was achieved as 400 mg/kg alpha-tocopherol was added at Day 16 under ambient temperature. These findings suggested that delta-tocopherol can serve as an indicator of walnut oil oxidation, and appropriately timed and dosed alpha-tocopherol supplementation can significantly delay oxidation in walnut oils.Practical Applications: This study compared the changes and degradation of tocopherols and phytosterols in different walnut oils. The results suggested that tocopherol degraded faster than phytosterol, with a closer correlation to oil oxidation, and alpha-tocopherol underwent degradation preferentially. Furthermore, the antioxidant effectiveness of tocopherols was analyzed. The results showed that proper quantity and timing of alpha-tocopherol addition can enhance antioxidant effect, and delta-tocopherol can assess the oxidation of walnut oils as an concomitant indicator. This study has expanded the application of endogenous concomitants in the antioxidant properties of walnut oils. It has laid a theoretical foundation for the antioxidant properties of walnut oils.
Cholesterol has limitations in food and nutraceutical applications due to health concerns. beta-Sitosterol (beta S) has become an alternative to cholesterol due to its nutritional characteristics and stability. We optimized beta S-stabilized iron walnut oil (IWO) liposomes using a hybrid experimental design (Plackett-Burman and Box-Behnken methodologies), addressing emulsion stability and scalability gaps. Key parameters, including soy lecithin concentration (9 mg/mL), beta S/lecithin ratio (1:6), IWO/lecithin ratio (1:4), and ultrasonication conditions (21% Tween-80, 30 min, 425 W), were optimized. The resulting nanoliposomes achieved metrics: 92.51% encapsulation efficiency, 133.9 nm particle size (polydispersity Index [PDI] = 0.25), and -39.93 mV zeta potential, outperforming in thermal, centrifugal, and storage tests. beta S synergizes with IWO's antioxidants, acting in dual roles as stabilizer and oxidation barrier, which is unachievable with conventional sterols. This innovation offers a safer and more effective option for food and nutraceutical applications.Practical Applications: This work delivers scalable strategies for food, nutraceutical applications, and pharmaceutical sectors. beta-Sitosterol enables plant-based liposomes to encapsulate bioactive compounds (e.g., iron walnut oil's PUFAs), combining stabilization and oxidation resistance for shelf-life extension without synthetic additives. Optimized parameters ensure reproducible production of stable nanocarriers (133.9 nm, 92.5% efficiency). Cholesterol replacement with phytosterols aligns with clean-label trends, whereas valorizing underutilized IWO fosters economic growth in Southwest China. The technology bridges lab-to-industry gaps, offering cost-effective encapsulation that addresses health priorities (heart-healthy formulations) and environmental sustainability through resource-efficient lipid protection.
Pickering emulsions stabilized with solid particles have a significant advantage over conventional emulsions due to their high coalescence stability. However, their chemical stability, especially in fish oil-in-water Pickering emulsions, needs improvement. Janus particles, with their anisotropic structure that enhances interface binding and allows for antioxidant inclusion, offer a promising solution for improving both physical and oxidative stability in these emulsions. In this study, fish oil-in-water Pickering emulsions were produced with zein-caseinate Janus particles. The latter were produced by electrohydrodynamic co-jetting technique. Confocal laser scanning microscopy and scanning electron microscopy analysis confirmed anisotropic structures of these particles. Emulsions with 2.5 wt% oil and 1.0 wt% protein emulsifier were assessed for the physical and oxidative stability. Emulsions produced with zein-caseinate Janus particles had unchanged size distribution during the entire storage experiment and low number of coalescence events compared to emulsions with sodium caseinate. These results indicate that emulsions stabilized with zein-caseinate Janus particles enhanced physical stability compared to those stabilized with caseinate only. The formation of hydroperoxides and depletion of tocopherols were at the same level for both emulsions, while formation of volatile compounds was slower in the Pickering emulsions with Janus particles. This implies that Janus particles may hinder the degradation of lipid hydroperoxides to secondary oxidation products.Practical Applications: Zein-caseinate Janus particles can be produced with electrohydrodynamic co-jetting technique. The significant enhancement of both physical and oxidative stability in Pickering emulsions stabilized by these particles suggests their potential as effective Pickering emulsifiers for food emulsions rich in polyunsaturated fatty acids.
The growing global demand for plant-based particles necessitates the development of efficient and sustainable extraction methods. To address this need, a comparative study on various extraction techniques from Moringa oleifera seeds was carried out, evaluating their impact on functionality. Both mild and intensive methods were examined to assess particle solubility, emulsification, and foaming functionalities. Mild resource efficient extractions retained functional integrity, making them promising for food applications such as plant-based emulsions and foams. In contrast, intensively eluted particles exhibited higher solubility but required complex processing steps and higher energy input. The emulsification tests were conducted using unrefined Moringa oil, which may have contributed to the observed stability due to possible presence of naturally occurring surfactants. This study provides a comparative framework for selecting more sustainable extraction techniques tailored to plant-based particle applications, emphasizing the potential of mild extractions as a viable alternative to conventional intensive methods.Practical Applications: The extraction and characterization of particles from Moringa oleifera seeds offer significant practical applications across multiple industries. Mildly filtered particles (comprising proteins and residual carbohydrates/lipids) retain their functional integrity, making them suitable for eco-friendly food formulations such as plant-based meat substitutes, beverages, and emulsified products like dressings or sauces. These particles can enhance the texture, emulsification, and stability of products while maintaining their nutritional profile, addressing demand for sustainable and health-oriented food options. This research also contributes to global efforts to replace animal-based particles with plant-derived alternatives, reducing environmental footprints and promoting circular economy practices in food.
Freshwater fish are an important source of high-quality fats for humans, and they can efficiently convert alpha-linolenic acid (C18:3n-3) endogenously into n-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFAs). We assessed the application of transgenic rapeseed oil (RO) with high alpha-linoleic acid (C18:3n-3) content (28.46%-53.57%) in aquaculture feed. We designed four diets with various lipid levels and C18:3n-3 contents: low-fat RO, high-fat RO, low-fat high C18:3n-3 RO, and high-fat high C18:3n-3 RO. After an 8-week feeding trial, we assessed their effect on the fatty acid composition, lipid deposition, and muscle flavor of yellow catfish (Pelteobagrus fulvidraco). Weight gain did not differ significantly between the high and low C18:3n-3 groups regardless of lipid levels. High C18:3n-3 RO feed influenced the expression patterns of liver lipid metabolism-related genes, effectively preventing lipid accumulation in the visceral and liver tissues. Additionally, high C18:3n-3 RO diets significantly increased antioxidant levels in both the liver and serum compared to low C18:3n-3 diets, while also increasing n-3 LC-PUFA content in the liver and muscle tissue and improving muscle flavor. Overall, a high C18:3n-3 RO diet improved the health, antioxidant performance, and nutritional components of yellow catfish.Practical Applications: This study highlights the potential of metabolically engineered RO rich in C18:3n-3 as a sustainable alternative to fish oil in aquafeeds. The knowledge gained in the present study will provide valuable insights for the aquaculture industry, suggesting a viable strategy for reducing reliance on traditional fish oils while maintaining or improving the nutritional profile of fish.
This study aimed to comprehensively characterize the lipophilic compounds-including fatty acids (FAs), phytosterols (PSs), tocols (TCs), carotenoids (CAs), and squalene (SQ)-in quinoa seeds from 25 genotypes originating from South America, North America, and Europe, acclimatized to Polish growing conditions. Additionally, the contents of these compounds were correlated with seed physical properties and the antioxidant capacity (AC) of the lipophilic fraction. Total lipid content ranged from 5.24% to 7.11%, with polyunsaturated fatty acids (PUFAs) accounting for 48.41%-51.76% of total FAs. Furthermore, quinoa seeds contained 66.44-117.45 mg SQ, 55.77-88.54 mg PSs, 9.68-13.65 mg TCs, and up to 1.14 mg CAs per 100 g of seed dry matter (d.m.). AC ranged from 25.13 to 42.57 m trolox equivalents (TEs)/100 g seed d.m. European genotypes exhibited smaller seeds with lower lipid content, yet had higher levels of PUFAs, SQ, and TCs. In contrast, North American genotypes showed the greatest variability in lipophilic compound composition.Practical applications: Detailed profiling of lipophilic compounds in quinoa seeds provides valuable insights for both the food and health industries. The high levels of polyunsaturated fatty acids, phytosterols, tocols, carotenoids, and squalene reinforce quinoa's potential as a functional food ingredient with substantial health benefits, including cardiovascular protection and antioxidant activity. The results can support the selection of genotypes in breeding programs aimed at improving lipid profiles and guide food manufacturers in identifying optimal sources for oil extraction and product enrichment. The observed variation in lipid composition across quinoa genotypes enables targeted use in health-oriented products such as nutraceuticals, dietary supplements, and functional foods. Moreover, regional differences in lipophilic compound profiles allow for the strategic adaptation of quinoa varieties to specific dietary and industrial applications, facilitating tailored nutrition for diverse consumer groups.
This study aimed to investigate the effect of gamma-irradiation on the phytochemical properties and quality parameters of peanut oil, with a focus on identifying changes in key compounds such as fatty acids, phytosterols, tocopherols, and total phenolic content (TPC). In this research, peanuts harvested from Edirne/Meric region were exposed to Cobalt-60 gamma irradiation at different doses (1.5, 3.0, 4.0, and 5.0 kGy). The impacts of irradiation on some quality parameters, such as fatty acids, and the phytochemical properties, such as phytosterols, tocopherol, and TPC in the peanut oil, were determined. Gamma irradiation significantly altered oil quality parameters; for instance, tocopherol content decreased from 125.4 to 103.6 mg/kg and phenolic content declined from 8.98 to 0.63 mg GAE/kg at 5.0 kGy. Although TPC decreased proportionally with higher irradiation doses, palmitic acid (C16:0) and stearic acid (C18:0) increased significantly (p < 0.05). Likewise, gamma irradiation significantly affected the total sterol amount and other sterol contents detected, but it did not cause significant changes in the beta-sitosterol content. Gamma ray irradiation caused a reduction in the oil content of peanuts. These findings provide insights into the potential applications and limitations of gamma irradiation in enhancing the quality and safety of peanut oil. Practical Applications: Peanut is an important oilseed for human health due to the oil, protein, carbohydrates, and various vitamins/minerals it contains. On the other hand, peanuts are considered the riskiest food in terms of aflatoxin contamination, which causes serious health problems all over the world. In order to ensure food safety, it was aimed to irradiate peanut with gamma ray within the scope of prevention and control strategies of mycotoxigenic mold formation. This study investigated the effects of five different irradiation doses on phytochemical properties and some quality parameters in the peanut oil.
We present a microfluidic device and associated heating/cooling setup for the generation of droplets stabilized by a lipid-crystalline shell. A conventional flow-focusing microfluidic droplet generator with 31 mu m feature size was equipped with an on-chip resistive heater and placed on a microscope stage Peltier cooler in order to generate and isolate oil-in-water droplets enveloped by a crystalline shell of glycerol monostearate (GMS). A proof-of-concept protocol was developed for droplet generation over a temperature range between 60 degrees C and 6 degrees C, and GMS-coated droplets with a size between 13 and 49 mu m were collected.Practical application: Stabilized oil droplets of controlled size with a long shelf life and high thermal stability are of importance in various food applications. Improved emulsion stabilization prolongs retention of food quality. The GMS shell can efficiently preserve and protect sensitive cargo, such as flavors and nutrients. Reinforced droplets can also act as fat mimetics in low-fat or vegan formulations, help tailor mouthfeel, and enhance creaminess as well as spreadability. Given the size range of the particles produced, applications as microreactors for enzymatic reactions, which could enable new textures or flavors via micro-scale processing, are conceivable.
