Roasting constitutes a critical stage in sesame oil production, where the thermal degradation of pectic polysaccharide initiates fundamental chemical transformations including caramelization, Maillard processes, lipid oxidation and Strecker degradation. This study systematically examines the structural, chemical and oil antioxidant capacity of sesame hull-derived pectic polysaccharides (URA and URB) under 160-220 degrees C, and their impacts on sesame oil oxidative stability. The results demonstrate temperature-dependent molecular restructuring of URA and URB with molecular weights increasing proportionally and reduced total yields by 42.73 % until 220 degrees C. Furfural and organic acids were identified as primary pyrolysis products, accompanied by volatile aromatic compounds including furans, benzenes, and phenols. Sesame oil with the mixture of URA and URB (HSO-URA/B) exhibited optimal thermal antioxidant performance, demonstrating improved sesame oil oxidative stability as evidenced by peroxide value (0.07-0.81 g/100 g) and oxidative stability index (22.6 h). This work provides a scientific foundation for optimizing sesame oil quality while transforming hull byproducts into valueadded food ingredients.

Herein, the effects of mechanized harvesting on sesame seed quality during storage were evaluated. Results indicated that mechanical damage (damage rate 23.98%) reduced the germination percentage of sesame seeds. During storage, mechanical damage increased the acid value of sesame seeds and the activities of lipase, lipoxygenase, and peroxidase. Mechanically harvested seeds showed elevated levels of lipid-derived volatiles, including 2-pentyl-furan and hexanal, during storage. In metabolomics, KEGG pathway enrichment analysis indicated that linoleic acid and α-linolenic acid metabolism were upregulated (p < 0.01) during the storage of mechanically harvested sesame seeds. Linoleic acid metabolism was associated with an increase in the levels of volatile lipid oxidation products during the storage. α-linolenic acid may participate in protecting sesame seeds against mechanical damage by generating 17-hydroxylinolenic acid (fold change 34.54) and jasmonic acid (fold change 30.13). These results provide data support and scientific guidance for the rational preservation of mechanically harvested sesame seeds.

The severe environmental challenges posed by the production of synthetic plastics urgently demand addressing. This study innovatively utilizes cake remaining after oil extraction from tigernut, a non-grain novel starch resource, to develop biodegradable starch-based foam. Based on this, the study systematically analyzed impacts of oil extraction pretreatments (roasting, microwave and extrusion) on the physicochemical and biodegradable properties of tigernut starch-based foam (TSF). The results showed that compared to untreated TSF, microwaved and extruded TSF exhibited compact network structures. Compared to degree of short-range ordered structures (0.98) of untreated TSF, pretreated samples showed enhanced short-range order (1.16-1.56). Compared to untreated TSF (thermal stability (50 % residual mass): 310.48 °C; springiness: 44.91; water absorption: 705.28 %), microwave improved thermal stability (312.98 °C), while roasting enhanced springiness (48.11) and reduced water absorption (627.40 %). Notably, all TSF exhibited excellent biodegradability (residual mass: 28.45 %-50.56 %), especially extruded TSF (28.45 %). These findings showed that TSF as biodegradable material with promising applications in food packaging and protective transport. Furthermore, this provides theoretical basis for sustainable valorization of tigernut by-products.

This study systematically investigated the antioxidant activities of seven lignin-derived volatile phenolics in sesame oil. Using in vitro assays and a purified sesame oil (PSO) model, 4-vinylguaiacol exhibited the strongest antioxidant capacity, followed by 4-ethylguaiacol, 4-methylphenol, and guaiacol, all of which outperformed vanillin, acetovanillone, and isoacetovanillone. The former four compounds effectively enhanced PSO stability, as evidenced by prolonged oxidation induction time, increased thermal decomposition temperature, and suppressed rise of various oxidation indices during accelerated storage. Quantum chemical calculations supported that 4-vinylguaiacol had the strongest antioxidant activity, consistent with experimental ranking. Binary interaction analysis revealed antagonism between 4-vinylguaiacol and sesamol, indicating that these two compounds should not be combined in antioxidant formulations, whereas additive effects were observed with γ-tocopherol. This study provides a theoretical basis for the rational design of antioxidant formulations. As natural antioxidants, 4-vinylguaiacol and its combination with γ-tocopherol show promising application prospects in commercial edible oil systems.

The digestive characteristics and in vitro cholesterol-lowering activity of phytosterols-loaded nanostructured lipid carrier (PS-NLC) modified with four guar gum variants (GG, CGG, PHGG, and PHCG) were studied to evaluate the potential of these complexes as functional food ingredients. Simulated digestion results indicated that while none of the polysaccharides significantly affected the final digestion extent of the lipid carriers, GG, CGG, and PHCG reduced the initial digestion rates. The in vitro cholesterol-lowering activity followed the order: GG-PS-NLC > CGG-PS-NLC > PHCG-PS-NLC > PHGG-PS-NLC, with activities corresponding to 1.91, 1.76, 1.55, and 1.25 times that of PS-NLC, respectively. Analysis of the in vitro cholesterol-lowering mechanism revealed that CGG and PHCG, benefiting from their positive charge, exhibited superior cholesterol micelle binding and cholesterol binding capabilities; GG extensively captured bile salts via hydrogen bonds due to its large molecular weight and high viscosity. These findings indicate that charge and molecular weight are critical factors determining the ability of polysaccharides to assist PS-NLC in lowering cholesterol. The results provide valuable insights for developing NLC multicomponent systems with polysaccharides to deliver phytosterols from food matrices to the digestive environment and apply them in functional foods.

This research evaluated the impact of combined enzymatic treatments on the physicochemical properties of sesame paste. The quality attributes of sesame paste were systematically characterized, including texture properties, heterocyclic amine content, stability, volatile compounds, and microstructural characteristics. The results showed that the amino acid and polysaccharide content of the samples decreased significantly after the combined enzymatic treatments. Concurrently, the total color difference and volatile compound content increased with the extent of the Maillard reaction. Notably, enzymatic pretreatment with a cellulase–papain complex promoted thermal reactions at lower temperatures, producing a paste similar in color, flavor, and stability to that produced at higher temperatures, while reducing the formation of heterocyclic aromatic amines. These results indicate that stable, high-quality sesame paste can be produced by promoting the Maillard reaction through enzymatic treatment. This strategy provides new insights and methods for the industrial production of premium sesame paste products.

The consumption of Chinese quince is hindered by the lack of suitable processing method. Vacuum-frying technology, as an efficient processing method, can help address this issue. However, the effect of vacuum frying on the structure and activity of bioactive components in Chinese quince, such as proanthocyanidins, is currently unknown. In this study, Chinese quince was vacuum fried at 70 degrees C-100 degrees C. Proanthocyanidins were extracted, characterized, and analyzed for their bioactivity. Results revealed that increasing the vacuum-frying temperature decreased the total proanthocyanidin content. Vacuum frying reduced samples' degrees of polymerization. Proanthocyanidin extracts vacuum fried at 70 degrees C exhibited the greatest antioxidant capacity. Proanthocyanidin extracts vacuum fried at 80 degrees C demonstrated pronounced hypoglycemic potential. These results show that vacuum frying can reduce the degree of polymerization of Chinese quince proanthocyanidins while enhancing their antioxidant activity and retaining their hypoglycemic capacity. This study offers valuable insights for the development of functional foods using Chinese quince.

Introduction: In light of lifestyle changes and rising health concerns, there is a growing emphasis on reevaluating food processing and preparation techniques to enhance nutritional quality and safety, prioritizing simplicity and minimal processing. Method: This research evaluated the impact of two thermal processing techniques, boiling and roasting, on peanut butter's macronutrient composition, color, texture, structure, and volatile component profile. Three samples of peanut butter were prepared: the first from peanuts that were boiled, dried, and ground to a paste (BPS1, 99 degrees C for 75 min, 1:3 v/v peanut to water ratio); the second from raw blanched peanuts (RPS2); and the third from conventional dry oven roasted peanuts (CPS3, 147 degrees C for 45 min). Results: Proximate analysis indicated no significant differences (p > 0.05) in the nutritional composition among the three samples (BPS1, RPS2, and CPS3), except for specific amino acid variations. Significant differences were noted in peroxide and acid values, color, particle size, texture, structure, and volatile compound composition (p < 0.05). The composition of volatile components varied significantly; BPS1 exhibited a predominance of methyl ester variants (17.6%), RPS2 showed the highest concentration of 1-hexanol (22.2%), and CPS3 was characterized by a dominance of pyrazines, particularly 2,5-dimethyl pyrazine (15.6%). Discussions: The observed differences in volatile composition and minor variations in amino acids indicate distinct reaction pathways for roasting, specifically, Maillard reactions. At the same time, flavor development in boiled peanuts may involve a mechanism that has yet to be fully understood. The cooking method did not significantly change the macronutrient composition; however, the observed structural and textural changes may indicate notable differences in subsequent processing, digestibility, and nutrient bioavailability in the digested chyme. This highlights the importance of specific processing and food preparation protocols on food's nutritional quality and safety characteristics.

Oligosaccharides (OCGs) are valued as prebiotics for their health benefits such as regulating lipid metabolism, enhancing mineral absorption, and promoting gut health. Chinese quince seed gum (CQSG), a polysaccharide from Chinese quince fruit by-products, is a promising source for producing functional OCGs. OCGs were prepared from CQSG using hydrogen peroxide (H₂O₂) hydrolysis. The optimal conditions for OCG production were determined to be 0.3 M H₂O₂, 120°C, and a reaction time of 2 hours, yielding 17.6% of OCGs. OCGs are a typical highly water absorbent, semisolid oligosaccharide mixture, composed mainly of arabinose and xylose, with average molecular weight of 1774 Da. The DPPH· (88.3%), OH· (94.7%), ABTS+· (86.1%) and DMPD+· (82.5%) scavenging activity results indicate that OCGs have potent antioxidant activity. During in vitro fecal fermentation, OCGs modulated the composition and diversity of gut microorganisms, increasing the abundance of Actinobacteriota and Bifidobacteria, and decreasing the abundance of Bacteroidota. These population shifts led to an increase in the concentration of short-chain fatty acids, with acetic acid and n-butyric acid being the predominant metabolites. This study surmounts the limitations of analogous functional foods by virtue of its high yield, pronounced antioxidant and prebiotic attributes, and eco-friendly processes, thereby rendering CQSG-derived OCGs an exceedingly promising candidate for functional food ingredients.

A moderate smoky aroma effectively balances the aroma of sesame oil; however, its specific molecular basis and the interaction mechanisms underlying its recognition by olfactory receptors (ORs) remain unclear. Herein, this study employed SAFE-GC-O-MS to identify key smoky aroma compounds in sesame oil produced from seeds roasted at 180 °C-260 °C. Based on the molecular basis of the smoky aroma of sesame oil produced from moderately roasted seeds (220 °C for 20 min; SO220), the σ-τ plot was used to evaluate the contribution of smoky aroma compounds, while computational simulations were applied to explore their interactions with human ORs. Guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, and 4-methylphenol were identified as key smoky aroma compounds in SO220. Through reconstructive sensory experiments and a σ-τ plot, the first three compounds were found to significantly contribute to the smoky aroma of sesame oil. In particular, guaiacol and 4-ethylguaiacol were observed to have complete additive effects on the smoky aroma intensity, while 4-vinylguaiacol exhibited a partial additive effect. Molecular docking predicted favorable binding affinities between these three compounds and eight ORs through hydrogen bonding, hydrophobic, and π-π stacking interactions. Molecular dynamics (MD) simulations suggested a dynamic binding process, involving subtle protein structural adjustments and complex conformational changes that appeared to facilitate the formation of stable complexes. This study provides insights into the molecular basis of the smoky aroma in sesame oil and proposes a potential model for its interaction with ORs, thereby generating testable hypotheses for future biological validation.

This study aimed to evaluate the effects of microwave (MW) treatment on polyphenol forms in safflower seeds and polyphenol compositions in safflower seed oil (SSO) extracted using pressing and subcritical dimethylether extraction (SDE) methods. Results revealed that polyphenols in safflower seeds were predominantly present in free forms (89.51 %), followed by insoluble- (6.19 %) and soluble-bound (4.30 %) forms. MW treatment resulted in a significant increase in the content of free-form phenolics and total phenolic content (TPC). In the untreated and MW-treated samples, 58 phenolics were identified, with45 polyphenols detected in both types of samples. After the MW treatment, N-(p-coumaroyl) serotonin content increased but N-feruloyl serotonin content decreased in safflower seeds. MW treatment significantly increased the acacetin content, TPC, and oxidative stability of SSO. Additionally, the combined effect of MW treatment and SDE significantly improved polyphenol content in SSO, addressing the issue of poor oxidative stability that limits its applications.

As part of ongoing efforts to find healthier alternatives to conventional peanut butter stabilizers, this study investigated the use of dietary sugarcane fiber (SCF) and ethyl cellulose (EC) as potential replacements for hydrogenated oil-based stabilizers. Natural peanut butter was combined with dietary SCF and food-grade EC at 0.5%, 1.5%, 2.5%, and 3.5% by weight. To facilitate in situ organogelation, the EC samples were homogenized for 8 min at 130 degrees C. The addition of EC and SCF decreased oil leakage and improved the rheological and textural characteristics of peanut butter. The percentage of oil leakage for EC- and SCF-stabilized peanut butter decreased from 12% to 3.9% and 12% to 8.1%, respectively, as the EC and SCF levels increased from 0% to 3.5%. At the 3.5% level, EC-stabilized peanut butter was comparable to standard hydrogenated oil-stabilized peanut butter. At 2.5% EC, the peanut butter had adhesiveness and hardness comparable to peanut butter stabilized with hydrogenated oils. Laser confocal micrographs revealed that SCF did not yield any appreciable changes in the structure of the stabilized peanut butter. In contrast, increasing amounts of EC resulted in progressive organogelation. Scanning electron microscopy (SEM) revealed that EC was associated with a highly porous structure in comparison with SCF. Gelation significantly increased the porosity and pore diameter of EC, creating a sponge-like structure with enhanced oil absorption and a higher oil-stabilizing effect. This study presents novel EC organogel-based and SCF-based peanut butter stabilizers as healthier alternatives to hydrogenated oil for food stabilization.

The phenolic compounds generated from sesame hull lignin roasting contribute to sesame oil quality, yet their formation mechanism remains unclear. In this study, a thermal desorption unit with gas chromatography coupled to mass spectrometry (TDU-GC-MS) was used to simulate the roasting of five lignins isolated from sesame hull: two types of milled wood lignin (MWL-1 and MWL-2), acetic acid lignin (AAL), alkali lignin (AL), and ethanol lignin (EL). The effect of lignin structure on phenolic product formation during roasting was investigated. UV-vis, FT-IR, and NMR showed that all five lignins were GSHC-type lignins. However, the morphologies, molecular weight, and thermal properties of these five lignins differed according to SEM, GPC, and TG. The 2D-HSQC NMR analyses showed that the two MWLs and AAL contained a higher content of G units (35.0 %-42.9 %) and β-O-4 linkages (5.6-8.3/100 Ar). The phenolic content of the roasting degradation products was also high (21.94 %-25.73 %), and the phenolics were dominated by G-type phenolics (19.66 %-22.87 %). AL and EL had high H unit contents of 45.3 % and 47.4 %, respectively, and the roasting phenolic degradation products were dominated by H-type phenolics of 9.32 % and 8.98 %, respectively. Results reveal that the types of phenolic products formed through the thermal degradation of lignin during sesame hull roasting depend on the structural unit composition of the lignin in sesame hulls. High β-O-4 linkage content favors phenolic formation. This study contributes to the understanding of the formation pathway of phenolics resulting from the roasting degradation of lignin in sesame hulls during sesame oil processing.

Pepper seed press-cake, the by-product of the pepper seed oil pressing process, can be reused to prepare high-quality sauces with significant potential for application and commercial value. In this study, pepper seed press-cakes obtained by roasting at four temperatures (0, 140, 170, and 200°C) were processed with sunflower oil into sauces. The physical properties, rheological characteristics, texture, microstructure, and sensory characteristics of these four sauces were analyzed. The results indicated that sauces made from pepper seed press-cake roasted at 140 and 170°C exhibited better quality. Roasting decreased the oil separation rate (from 10.90 g/100 g to 8.09 g/100 g) and enhanced the storage stability of the sauces. Rheological and textural analyses revealed that roasting reduced both the viscosity and the textural properties of the sauces. The sensory evaluation indicated that sauces prepared from pepper seed press-cake roasted at 170°C exhibited the most intense roasted and nutty aromas, followed by those roasted at 140°C. In a comprehensive assessment, sauces prepared from press-cake roasted at 140–170°C were deemed more suitable for consumer consumption. This study provides strong technical support for the conversion of pepper seed press-cake into a high-value-added commodity.

Sunflower oil refining sludge, a by-product of sunflower oil production, was investigated as a potential source of unsaturated fatty acids (UFAs). Urea encapsulation method was optimized to obtain unsaturated fatty acid methyl esters (UFAMEs). The results demonstrated that the ideal urea encapsulation conditions for UFAMEs extraction were encapsulation for 16 h with a 4:5:20 mass ratio of urea: fatty acids: methanol. Oleic and linoleic acids made up the majority of the UFAMEs, with a 97

Conventional fat-structured products associated with increased cardiovascular risks have driven the development of oleogels as promising alternatives for functional food matrices. This study systematically evaluates the combined effects of unsaturated fatty acid composition in sunflower wax (SFW)-based oleogels. As the result, walnut oil oleogels exhibited the lowest critical gelation concentration of sunflower wax (1.2 wt%), while camellia oil required the highest concentration (1.5 wt%). Oil binding capacity reached approximately 100 % at 6 % SFW concentration. Correlation analysis revealed significant positive correlations between polyunsaturated fatty acids (PUFAs) content and both hardness (R = 0.99) and crystallization temperature (R = 0.99). Conversely, monounsaturated fatty acids (MUFAs) content exhibited negative correlations with these physicochemical properties (R = -0.99 to -0.98). Enhanced van der Waals interactions in high-PUFAs systems reduced d-spacing (4.2 & Aring;) and C-H peak redshifts (2920 cm(-1)), thereby promoting the formation of dense beta '-type crystal networks. These findings provide mechanistic insights into SFW-based oleogel formation, guiding rational design of tailored lipid systems for food applications.

Promoting the Maillard reaction (MR) is an effective way to enhance the flavor of oils. To produce fragrant sunflower oil with low oxidation, a mixture of cold-pressed sunflower oil and enzymatic hydrolysates from sunflower meal was heated to 120 °C. The aroma profiles were compared using SAFE-GC-MS/O-based flavoromics, while free amino acids, reducing sugars, and browning intensity were measured. Results showed that valine (3-fold) and rhamnose (10-40-fold) increased after enzymatic hydrolysis, while glucose and valine decreased most after heating. A total of 49 volatile compounds were identified, with 22 important odorants showing odor-activity values (OAVs) ≥ 1. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) identified 8 key markers for aroma differences: methyl-pyrazine, ethyl-pyrazine, trimethyl-pyrazine, 2,6-diethyl-pyrazine, 2,3,5-trimethyl-6-ethylpyrazine, 2-ethyl-6-methylpyrazine, 2,3,5-trimethyl-6-isopentylpyrazine, and pyrrole. Viscozyme L + Alcalase 2.4 L assisted stood out for its pleasant nutty note. This study offers new insights into improving sunflower oil flavor without high temperatures.

Tigernut is a potential source of valuable edible oil; however, current oil extraction techniques are inefficient. We assessed high temperature-induced variations in oil absorption and enzymatic hydrolysis of tigernut starch (TS) in the presence of protein to explore the intrinsic reasons for the low oil extraction from tigernut. The results showed that, due to high temperature and the presence of protein, an increase in the volume mean diameters and agglomeration of TS granules occurred. As the temperature increased (80-140 degrees C), the relative crystallinity (19.09 %-24.40 %) of the long-range ordered structure and the orderliness of the short-range ordered structure increased, the total oil absorption (TOA: 0.25-0.19 g oil/g sample) decreased, and the starch-lipid complex index (2.56 %-24.61 %) increased. With increasing temperature in the range of 170-200 degrees C, the short-range ordered structure of TS became more compact, and the TOA (0.18-0.14 g oil/g sample) and the starch-lipid complex index (24.61 %-5.64 %) decreased. Changes in the structure of TS led to an increase and then a decrease in its thermal stability, an enhancement of the gel network structure, and a weakening of enzymatic hydrolysis. Results can help reveal the oil absorption mechanism of TS and regulate its physicochemical properties for the efficient extraction of tigernut oil.

Flaxseed gum (FSG) has promising applications in the field of nano/microencapsulation for its biocompatibility and excellent physicochemical properties. In this study, FSG-based nano-microcapsules (FSG NPs) were prepared using high-speed shear homogenization combined with ultrasound for efficient encapsulation of secoisolariciresinol diglucoside (SDG). The particle size of FSG stands for nano-microcapsules (NP) was determined to be 336.96 nm, with a polydispersity index of 0.261. Adsorption kinetics, isotherms, antioxidant activity, surface morphology, rheological properties, and thermal stability were analyzed for FSG NP loaded with SDG. The results of adsorption kinetics analysis indicated that a pseudo-second-order kinetic model could effectively predict the adsorption behavior, with a predicted adsorption capacity of 9.140 mg g(-1). The Freundlich isotherm fit well with the isothermal model, indicating a non-uniform adsorption process of SDG. According to morphometric analysis, the surface of the nano-microcapsules was smooth without obvious breakage. SDG-loaded FSG NP exhibited low viscosity, high antioxidant activity, and good thermal stability. In vitro release results showed that FSG-SDG NP has a lower release rate in gastric fluid compared to intestinal fluid, which helps to achieve targeted release of SDG in the intestine. These findings provide a way to valorize FSG: As a hydrophilic food colloid, it can be used to produce microcapsules that can be loaded with bioactive compounds.