This study evaluated the effects of microwave, infrared-roasting, and stir-frying pretreatments on the quality characteristics of cold-pressed soybean oil (SBO) and soybean cake (SBC). All pretreatments significantly increased lipid yields (average 45.05%) and enhanced the contents of minor bioactive compounds in SBO compared to untreated controls. Among the tested methods, microwave pretreatment resulted in the highest levels of tocopherols, sterols, and phenolics (1572.19 mg/kg, 2188.97 mg/kg, and 14.64 mg GAE/kg, respectively) and showed the strongest antioxidant properties, as evidenced by elevated 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP) and a longer oxidation induction time (OIT). Volatile profiling revealed a shift in aroma profile from green notes to roasted and caramel-like notes, particularly in microwave-treated samples. In SBC, all thermal treatments significantly improved nutritional and functional properties, with microwave pretreatment achieving the highest in vitro protein digestibility (IVPD, 82.67%), the lowest levels of antinutritional factors (ANFs), and optimal emulsifying activity. Overall, microwave pretreatment represents a promising strategy for nutritious, sustainable soy-based food production.

Canolol is a pivotal phenolic antioxidant in rapeseed oil, yet its specific antioxidant mechanism and stability determinants during storage remain poorly understood. This study elucidates the antioxidant pathway of canolol within a lipid autoxidation model and evaluates its stability during the 52-week storage (25 ± 2 °C) of microwave-pretreated rapeseeds under varying packaging conditions. Rapeseeds were packaged in polyamide/polyethylene (PA/PE) vacuum bags and polypropylene (PP) atmospheric bags, and then monitored for seed quality, oil oxidative indices, and micronutrient contents. Via high-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (HPLC-Q-TOF/MS/MS), a canolol-derived dimeric oxidation product (C20H24O7, m/z 375.1437) was tentatively identified in an 2,2'-azobis(isobutyronitrile) (AIBN)-initiated ethyl linoleate (EtL) autoxidation system. The MS/MS fragmentation pattern-characterized by neutral H2O loss, sequential •CH3 eliminations, and syringyl-type diagnostic ions-supports a mechanism involving hydrogen atom transfer (HAT) from canolol to lipid-derived peroxyl radicals. This is followed by the oxidative cross-coupling of a canolol-derived phenoxyl radical (ArO•) with a hydroxyethylated intermediate (Ar'O•), confirming canolol's role as a chain-breaking antioxidant. Correlation analyses confirmed canolol as the primary antioxidant (r = -0.914, -0.984/-0.959, -0.883 with acid value/peroxide value, p < 0.01), with a synergistic effect relationship with tocopherols (r = 0.878, 0.966, p < 0.01). PA/PE vacuum packaging (low oxygen permeability) significantly mitigated canolol degradation (22.41% loss vs. 76.34% in PP), reducing tocopherol loss and oil oxidation. This study clarifies canolol's antioxidant pathway in rapeseed oil, providing theoretical insights for phenolic antioxidant research and practical packaging guidance for the edible oil industry.

【Objective】Investigating the effects of cold plasma treatment for different durations on the protein structure and functional properties of peanut meal to lay the foundation for its high-value utilization.【Method】Peanut meal protein was treated with cold plasma at a discharge voltage of 120 kV and discharge frequency of 50 Hz for 0, 1, 3, 5, 7, and 9 min, respectively. The solubility, foaming properties, water and oil holding capacities, emulsifying properties, and structural changes were systematically analyzed.【Result】Cold plasma treatment significantly improved the functional properties of the peanut meal protein, exhibiting an initial enhancement followed by a decline with increasing treatment time. The solubility and surface hydrophobicity of peanut meal protein both peaked at a cold plasma treatment time of 3 min, with maximum values of 48.71% and 65.41, respectively. Foaming capacity and water-holding capacity reached their maxima at 5 min, corresponding to 195.56% and 2.17 g/g. Emulsifying activity and emulsifying stability attained optimal values at 1 min and 3 min, with peak levels of 9.70 m2/g and 24.82 min, respectively. With prolonged treatment duration, the particle size of peanut meal protein first increased and then decreased, reaching a maximum of 371.63 nm at 7 min. The absolute value of Zeta potential rose initially and declined afterwards, peaking at 21.37 mV at 3 min, which reflected a transformation process of protein depolymerization followed by aggregation.The contents of free sulfhydryl, carbonyl and dityrosine of peanut meal protein increased first and then decreased as treatment time extended. The free sulfhydryl content hit the highest level of 4.02 μmol/g at 3 min; the carbonyl content reached a maximum of 6.46 nmol/mg at 5 min; the dityrosine content peaked at 27 276.16 at 2 min. These results indicated intensified protein oxidation and cross-linking degree upon plasma treatment. Cold plasma treatment did not introduce new functional groups, yet it triggered rearrangement of protein secondary structure accompanied by elevated random coil proportion, resulting in a looser molecular conformation.【Conclusion】Appropriate-duration cold plasma treatment can enhance the functional properties of peanut meal protein by promoting protein structural loosening and exposing active groups. In contrast, prolonged cold plasma treatment intensifies protein oxidation and increases structural compactness, which is detrimental to maintaining the functional properties of the protein.

A new adsorbent, 3-aminopropyltriethoxysilane (APTES) modified silica achieves 98.7% of phospholipid removal and 92.3% of total phenol retention for degumming of crude rapeseed oil at 45 °C for 30 min with dosage of 1% wt. The key indicators of oil quality for APTES-SiO2 degummed sample improved significantly, including peroxide value, acid value, color, and clarity. Moreover, E-nose and two-dimensional gas chromatography–mass spectrometry analysis results revealed that APTES-SiO2 degummed oil had little change of the flavor. FTIR results suggested no trace of APTES molecule residence in the degummed oil, which guaranteed the oil safety. Combined with the correlations of zeta potential, XPS results, and degumming performance, the adsorption mechanism revealed that the hydrophobic surface of APTES-SiO2 adsorbent worked synergistically with protonated amino groups to promote dephosphorization rate. Our findings provided high interest for rational design and preparation of highly dispersed and efficient adsorbent for degumming of crude oil.

Polyphenols, proteins, and lipids interact through diverse noncovalent and covalent mechanisms that collectively influence nutritional quality, physicochemical stability, and bioavailability in food systems. This review systematically examines the formation, characterization, and functionality of polyphenol-protein and polyphenol-lipid binary complexes, which serve as the fundamental building blocks for higher-order ternary architectures. We critically analyze the key structural features and assembly pathways, highlighting noncovalent interactions (hydrogen bonding, hydrophobic forces, electrostatic attraction, π-π stacking) and covalent oxidative coupling. Both intrinsic factors (e.g., polyphenol structure, protein conformation, lipid composition) and extrinsic processing conditions (e.g., temperature, pH, ionic strength) are analyzed for their roles in modulating complex formation. Emerging fabrication strategies and integrated characterization approaches are summarized. Furthermore, we discuss how the strategic combination of binary interactions leads to emergent properties in ternary systems, such as enhanced interfacial stabilization and controlled release, enabling innovative applications in food emulsions, nutraceuticals, drug delivery, and biomaterials. By integrating insights from binary to ternary levels, this review establishes a mechanistic foundation for the rational design of next-generation polyphenol-protein-lipid hybrid systems with tailored functionalities.

This study evaluated the effects of microwave, infrared-roasting, and stir-frying pretreatments on the quality characteristics of cold-pressed soybean oil (SBO) and soybean cake (SBC). All pretreated SBO samples showed significantly increased yields of lipids (by 43.08-47.54%) and minor bioactive compounds compared to those in untreated controls. Among the methods, microwave pretreated SBO showed the highest levels of tocopherols, sterols, and phenolics (1572.19, 2188.97, and 14.64 mg gallic acid equivalents per kg of oil, respectively) and strongest antioxidant properties, as evidenced by elevated 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and ferric reducing antioxidant power, and a longer oxidation induction time. Volatile profiling revealed a marked shift in the aroma profile from green notes to roasted and caramel-like notes. Microwave treatment significantly increased key Maillard-derived compounds, including 2,5-dimethylpyrazine (from 146.51 to 1359.27 mu g/kg) and maltol (from 136.45 to 1954.34 mu g/kg), while reducing grassy off-flavor markers such as 1hexanol (from 2682.12 to 1970.40 mu g/kg). In SBC, all thermal treatments significantly improved nutritional and functional properties, with microwave pretreatment achieving the highest in vitro protein digestibility (82.67%), lowest antinutritional factor levels, and optimal emulsifying activity/stability. Collectively, the results demonstrate the potential nutritional benefits of microwave pretreatment in sustainable soy-based food production.

Rapeseed meal has abundant proteins within well-proportioned amino acid composition, together with good functional properties, thus indicating it has notable nutritional value and application potential. However, its application is mostly limited into animal feed and fertilizer, which has not been fully developed as a high-quality plant protein resource. Since China faces increasingly pressure on plant protein supply, the effective utilization of rapeseed meal protein has become an important research field for improving the quantity of high-quality plant-based protein. This review makes a comprehensive investigation into the structural and functional characteristics of rapeseed protein (RP), especially focusing on the main processing factors that affect RP quality. Therefore, this review aims to provide a theoretical basis and direction reference for promoting the value-added utilization of RP.

This study systematically evaluated the regulatory effects of expansion pressures on precursor conversion and the flavor profiles in rapeseed oil. By integrating the response relationships of three core flavor-forming processes (non-enzymatic reactions and metabolic pathway), the connection between pressure parameters and the generation of key flavor compounds was elucidated. A total of 56 Maillard reaction-related compounds and 26 glucosinolate-derived metabolisms were identified. Glucosinolate content ranged from 44.638 to 3.827 μmol/g, amino acid content from 258.7 to 246.3 mg/g, fatty acid content from 489.5 to 377.2 mg/g, while the reducing sugar content ranged from 67.85 to 59.88 mg/g. Pressure and thermal combination produced nitriles (184.531-6103 μg/kg), cyanides (15.755-1938 μg/kg). Specifically, at 0.6-0.8 MPa, sucrose hydrolysis and glucose accumulation led to a 21.32-fold increase in pyrazine content, resulting in a flavor profile from grassy to roasted notes. The interaction of pyrazine and nitrile compounds contribute to the characteristic flavor of rapeseed oil.

Walnuts are rich in a variety of nutritional components. However, due to their high content of unsaturated fatty acids (UFAs), the quality of walnuts tends to decline during storage, which adversely affects the development of the walnut industry. This study was aimed to investigate the impacts of temperature and packaging methods on the storage quality and oxidative stability of walnuts. The Wen 185 walnut variety was selected, and the physical-chemical and nutritional indexes of walnuts stored for 42 weeks under different temperatures (-18 degrees C, 4 degrees C, and room temperature) and packaging methods (vacuum light-exposed, vacuum light-proof, vacuum-radiation light-exposed, vacuum-radiation light-proof, nitrogen-filled light-exposed, nitrogen-filled light-proof) were measured. The results showed that low temperatures, especially-18 degrees C, in combination with vacuum lightproof packaging, could effectively suppress the increase in oxidative stability indicators such as acid value (AV) and peroxide value (PV), and maintain high retention rates of nutritional indicators like tocopherol and phytosterol. This study has elucidated that low temperatures and appropriate packaging methods play the crucial roles in maintaining the quality and oxidative stability of walnuts during storage. It has provided comprehensive and valuable data support and theoretical basis for the scientific storage of walnuts, contributing to the development of the walnut industry and the guarantee of product quality.

Radio frequency (RF) is an emerging technology for rapeseed pretreatment, offering a comparison to the established microwave (MW) technique. This study investigated the effects of RF and MW pretreatment combined with different oil extraction methods on the oil yield, quality characteristics and lipid concomitant contents of rapeseed and its products. Results indicated that RF combined with pressing extraction yielded the highest tocopherol and canolol contents in rapeseed oil (839.6 and 1316.4 mg/kg, 8.0 % and 7.9 times higher than the control, respectively), and MW combined with supercritical carbon dioxide fluid extraction yielded the highest phytosterol content (8402.0 mg/kg, 16.6 % higher than the control). These results indicate the effectiveness of RF as a novel pretreatment method for rapeseed and its potentially greater advantage than MW. Results also imply that RF could contribute to sustainable and efficient oil extraction processes in the future food industry owing to its high efficiency and energy-saving capability.

In this study, we applied various thermal pretreatment methods (e.g., hot-air, microwave, and stir-frying) to process walnut kernels, and conducted comparative analysis of the physicochemical properties, nutritional components, in vitro antioxidant activity, and flavor substances of the extracted walnut oil (WO). The results indicated that, thermal pretreatment significantly increased the extraction of total trace nutrients (e.g., total phenols, tocopherols, and phytosterols) in WO. The WO produced using microwave had 2316.71 mg/kg of total trace nutrients, closely followed by the stir-frying method, which yielded an 11.22% increase compared to the untreated method. The WO obtained by the microwave method had a higher Oxidative inductance period (4.05 h) and oil yield (2.48%). After analyzing the flavor in WO, we found that aldehydes accounted for 28.77% of the 73 of volatile compounds and 58.12% of the total flavor compound content in microwave-pretreated WO, these percentages were higher than those recorded by using other methods. Based on the comprehensive score obtained by the PCA, microwave-pretreatment might be a promising strategy to improve the quality of WO based on aromatic characteristics.

In order to select an appropriate deacidification process and improve the quality of walnut oil, low-temperature cold-pressed crude walnut oil was used as raw material. Deacidified walnut oil was prepared using three deacidification processes: chemical deacidification (CD), adsorption deacidification (AD), and molecular distillation deacidification (MDD). The physicochemical properties, nutritional components, and in vitro antioxidant activities of the resulting deacidified walnut oils were comparatively analyzed. The results indicate that the fatty acid content in walnut oil exhibits fluctuating changes during the three different deacidification processes. The MDD shows a higher deacidification rate, reaching 94.06%, which is superior to the other two methods. Additionally, the AD retains more total phenols and tocopherols, with retention rates of 95.79% and 74.62%, respectively; whereas MDD is more effective at retaining phytosterols, achieving a retention rate of 98.09%. All these methods displayed positive impacts on the in vitro antioxidant capacity and oil stability of walnut oil, with ferric-reducing antioxidant power (FRAP) content and oxidative stability time were significantly reduced.whencompared to the untreated crude oil Among them, AD had the greatest impact on oxidative stability index (OSI) , with its decreasing from 2.06 h to 0.82 h. Overall, compared to CD or MDD, the AD has best application prospects in preserving nutritional components.

Walnut oils were obtained by supercritical carbon dioxide extraction (SCB), cold-pressing (CP), hexane extraction (HE), and subcritical butane extraction (SBE), and walnut protein isolates (WPI) from the walnut cakes were performed. The results indicate that SCB has the highest oil yield for walnut oil, which was 62.72%, and the total content of trace nutrients (total tocopherols, total phytosterols, and total phenolic compounds) in SCB-walnut oil was also the highest at 2186.75 mg/kg, approximately 1.05 times higher than CP-walnut oil and 1.21 times higher than SBE-walnut oil. Meanwhile, the treatment of WPI with SCB results in a decrease in β-Sheet and α-Helix structures and an increase in β-Turn and Random coil structures. Thereby increasing its oil-holding capacity (OHC) and solubility by approximately 1.16 times and 1.27 times compared to CP, respectively. Interestingly, SCB as a green oil production technology, also has good prospects for retaining WPI functionality characteristics.

The objective of this study is to comprehensively compare the nutritional composition and antioxidant stability of walnuts from different regions in China. The results indicated that the oil contents of 26 walnut kernels varied between 60.1% and 71.1%, while their protein contents ranged from 7.26 g/100 g to 19.5 g/100 g. Additionally, 12 phenolic compounds were detected in walnut kernels. The cold-pressed walnut cake (CWC) contained C16:0, 4.61-8.27%, C18:0, 1.90-3.55%, C18:1, 15.5-32.3%, C18:2, 53.4-67.6% and C18:3, 2.45-12.8%. And the cold-pressed walnut oil (CWO) provided higher total tocopherols content (TTC) (356-930 mg/kg), and the total phytosterol content (TPC) (125-215 mg/100 g), as well as better antioxidant capacity. The amino acid contents of CWC from different sources varied significantly, ranging from 7.70 mg/100 g to 19.6 mg/100 g. The finding suggested that principal component analysis (PCA) and cluster analysis (CA) could be used to distinguish walnuts produced in different regions based on their characteristics, which are related to differences in nutritional quality among walnuts sourced from various regions. In conclusion, these results demonstrated that the nutritional composition of walnuts varies depending on their source location, which can guide selection and processing decisions for walnuts based on origin-specific characteristics.

Magnesium silicate and basic magnesium carbonate were characterized and their application in the low temperature adsorption refining of fragrant rapeseed oil was investigated. The results showed that both materials had a loose porous structure, but their particle size distribution, active functional groups, crystallinity, specific surface area, pore volume, and pore size differed. Under the optimal adsorption refining conditions, magnesium silicate and basic magnesium carbonate reduced the phospholipid content from 4.18 to 0.83 and 1.57 mg/g, acid value from 1.67 to 0.88 and 0.90 mgKOH/g, yellow value from 38.2 to 32.1 and 36.2, and red value from 2.9 to 1.7 and 2.2, respectively. The use of these two magnesium salts did not significantly alter the composition of fatty acids and the content of tocopherol. The retention rates of total phytosterol by magnesium silicate and basic magnesium carbonate were 93.6% and 95.9%, respectively. The retention rates of total phenol were 88.9% and 93.9%, respectively. The adsorption refining process proved to be advantageous in purifying fragrant rapeseed oil while maintaining the dominant flavor components relatively unchanged (P < 0.05). As a result, these two magnesium salts have the potential to be used during the low temperature adsorption refining process of fragrant rapeseed oil.

In this study, the flavor components of double-low fragrant rapeseed oils (cv. “Zhongyouza 19”) from nine different planting areas were qualitatively and quantitatively analyzed by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry coupled with olfactometry (GC-MS-O). The results showed that a total of 63 aroma-active compounds were identified using two columns (polar and non-polar) at a total concentration of 222.0 to 468.9 mg/kg. The total concentration of aroma compounds was highest in the Hunan sample and lowest in the Jiangxi sample. Out of the identified flavor substances, 38 had odor activity value (OAV) greater than 10. The results of partial least squares-discriminant analysis (PLS-DA) and sensory evaluation showed that 2-methylpyrazine, 2,3,5-trimethylpyrazine, and 2-methyl-3,5-diethylpyrazine were the main contributors to roasted aroma notes, 3-butenylisothiocyanate provided spicy notes, and 5-hexenenitrile and 4-methylthionitrile led to green notes. Based on variable important in the projection (VIP) values, nine key differential substances were selected, namely, methanthiol, 2-methylpyrazine, 2,3-diethyl-5-methylpyrazine, dimethyl disulfide, 5-methylthiopentonitrile, 5-hexenenitrile, (E,Z)-2,4-pentadienonitrile, hexanal and dimethyl trisulfide. They could be considered as potential flavor markers for the discrimination of double-low fragrant rapeseed oils from different planting areas. This research can provide a theoretical guide for the screening of raw materials for fragrant rapeseed oils.

To overcome the issues in the traditional deacidification processes of peony seed oil (PSO), such as losses of neutral oil and trace nutrients, waste discharge, and high energy consumption, adsorption deacidification was developed. The acid removal capacity of adsorbent-alkali microcrystalline cellulose was evaluated using the isothermal adsorption equilibrium and the pseudo-first-order rate equation. The optimized adsorption deacidification conditions included adsorbent-alkali microcrystalline cellulose at 3%, a heating temperature of 50 °C, and a holding time of 60 min. The physicochemical, bioactive properties, antioxidant capacities, and oxidative stabilities of PSO processed by alkali refining and oil-hexane miscella deacidification were compared under the same operating conditions. Fatty acid content was not significantly different across all three methods. The deacidification rates were 88.29%, 98.11%, and 97.76%, respectively, for adsorption deacidification, alkali refining, and oil-hexane miscella deacidification. Among the three deacidification samples, adsorption deacidification showed the highest retention of tocopherols (92.66%), phytosterols (91.96%), and polyphenols (70.64%). Additionally, the obtained extract preserved about 67.32% of the total antioxidant activity. The oil stability index was increased 1.35 times by adsorption deacidification. Overall, adsorption deacidification can be considered a promising extraction technology in terms of quality as compared to alkali refining and oil-hexane miscella deacidification.

This study analyzed and evaluated the basic crude fat contents, crude protein contents, phenolic compounds, lipid compositions (fatty acids, phytosterols, and tocopherols), and amino acid compositions of 26 walnut samples from 11 walnut-growing provinces in China. The results indicate that the oil contents of the samples varied from 60.08% to 71.06%, and their protein contents ranged from 7.26 g/100 g to 19.50 g/100 g. The composition of fatty acids corresponded to palmitic acid at 4.61–8.27%, stearic acid at 1.90–3.55%, oleic acid at 15.50–32.28%, linoleic acid at 53.44–67.64%, and α-linolenic acid at 2.45–12.77%. The samples provided micronutrients in widely varying amounts, including tocopherol, phytosterol, and total phenolic content, which were found in the walnut oil samples in amounts ranging from 356.49 to 930.43 mg/kg, from 1248.61 to 2155.24 mg/kg, and from 15.85 to 68.51 mg/kg, respectively. A comprehensive evaluation of walnut oil quality in the samples from the 11 provinces using a principal component analysis was conducted. The findings revealed that the samples from Henan, Gansu, and Zhejiang had the highest composite scores among all provinces. Overall, Yunnan-produced walnuts had high levels of crude fat, polyunsaturated fatty acids, and total tocopherols, making them more suitable for producing high-quality oil, whereas Henan-produced walnuts, although lower in crude fat, had a higher crude protein content and composite score, thus showing the best walnut characteristics.

为了探明油菜籽微波预处理过程中的水分变化情况,建立油菜籽微波预处理干燥模型,对油菜籽在料层厚度12 mm、不同微波功率(1.0、1.5、2.0 kW)以及微波功率1.5 kW、不同料层厚度(6、12、18 mm)下预处理后的含水率、水分比和失水速率的变化情况进行了研究,并以常用的3种干燥模型指数模型、单项扩散模型和Page模型进行了数据拟合.结果表明:微波功率越高、料层越薄,油菜籽水分流失越快,微波预处理时间越短;微波预处理过程中油菜籽水分变化情况与Page模型拟合度最好.

Here, a simple, efficient, and rapid solid phase extraction-gas chromatography (SPE–GC) method was developed for the simultaneous analysis of free/combined phytosterols in rapeseed and their dynamic changes during microwave pretreatment and oil processing. First, by comparing different methods for extracting free/combined phytosterols from rapeseed and rapeseed cake, the Folch method was considered to be the optimal method and was selected in subsequent experiments. Subsequently, the extraction method was validated by determining the recoveries of standards (brassinosterol, campesterol, β-sitosterol and cholesteryl oleate) spiked in rapeseed and rapeseed oil samples, and the recoveries were in the range from 82.7% to 104.5% and 83.8% to 116.3%, respectively. The established method was applied to study the dynamic changes of the form and content of phytosterols in rapeseed and its products (rapeseed oil and cake) during rapeseed microwave pretreatment and the oil production process. Additionally, the results showed that more than 55% of the free/combined phytosterols in rapeseed were transferred to rapeseed oil during the oil processing, and this proportion will increase after microwave pretreatment of rapeseed. This work will provide analytical methods and data support for a comprehensive understanding of phytosterols in rapeseed and its products during oil processing.