An immobilized Candida rugosa lipase on mesoporous silica functionalized with C18 alkyl chains (MS-C18) was employed to construct a non-aqueous selective esterification system for the resolution of conjugated linoleic acid (CLA) isomers. The effects of acyl acceptors with different hydrophobicities on esterification performance and isomer selectivity were investigated in isooctane. Under controlled reaction conditions (CLA-to-alcohol molar ratio 1:1, 40 °C), increasing acyl acceptor hydrophobicity enhanced both the esterification rate and the differentiation of reaction rates between c9,t11-CLA and t10,c12-CLA, with n-octanol identified as the optimal acyl acceptor. A two-step esterification strategy, involving initial separation of c9,t11-rich ester and t10,c12-rich free fatty acid fractions from commercial CLA mixtures, followed by secondary esterification of the respective free fatty acid substrates, enabled simultaneous preparation of both isomers with high relative purity (≥90%) and total recovery of 38.1%-52.4%. Kinetic analysis indicated that the reaction follows an alcohol-inhibited Ping-Pong Bi-Bi mechanism, and the observed selectivity is associated with differential substrate affinity and catalytic efficiency of CRL toward the two CLA isomers. The use of more hydrophobic acyl acceptors likely reduces substrate inhibition and enhances the differentiation of reaction rates between isomers, thereby improving separation efficiency. This study demonstrates that tuning acyl acceptor hydrophobicity provides an effective strategy to regulate selective esterification in non-aqueous systems, offering a feasible and scalable approach for high-purity CLA isomer preparation.

The physical instability of oat milk, a prominent plant-based dairy alternative, poses a significant challenge to product quality and shelf life. This study systematically investigated the stabilizing effect and underlying mechanism of a pre-homogenization heat treatment (temperature: 70 degrees C-100 degrees C, duration: 20 min-40 min) on oat milk emulsions. The results revealed that moderate heat treatment (70 degrees C and 85 degrees C) effectively induced partial protein unfolding and promoted early-stage Maillard reactions. These changes were characterized by increased surface hydrophobicity, a transient rise in free sulfhydryl groups, and a concurrent decrease in free amino groups. This structural modification enhanced protein functionality, facilitating the formation of a finer emulsion droplet distribution, increasing the apparent viscosity, and elevating the absolute zeta potential. These combined effects significantly improved stability for oat milk. However, excessive heating (100 degrees C or prolonged duration) intensified protein aggregation and advanced Maillard cross-linking, which masked hydrophobic sites, reduced electrostatic repulsion, and ultimately compromised emulsion stability. An optimal condition of 85 degrees C for 20 min was identified, yielding the highest colloidal stability as evidenced by the minimal stability index slope (0.21). This research demonstrates that controlled thermal processing, through orchestrated protein denaturation and Maillard conjugation, is a critical strategy for optimizing oat milk stability. The findings provide a practical strategy framework for quality enhancement and support the high-value utilization of oats.

This study developed a cost-effective one-step enzymatic process for synthesizing 1-oleoyl-2-palmitoyl-3-linoleoylglycerol (OPL) and applied it to prepare human milk fat substitute (HMFS) with different sources. Fractionated tripalmitin and free fatty acids from a camellia/sunflower oil mixture were used as substrates. Reaction conditions were optimized using response surface methodology, yielding an OPL product containing 70.36% palmitic acid at the sn-2 position with 40.06% oleic acid and 37.53% linoleic acid at the sn-1,3 positions. The obtained OPL was subsequently used as a core ingredient to formulate three HMFSs: goat milk fat-based (HMFS-G), cow milk fat-based (HMFS-C), and plant oils-based (HMFS-P). Similarity evaluation demonstrated that HMFS-C achieved the highest overall similarity score (84.53) to human milk fat (HMF), followed by HMFS-G (81.66) and HMFS-P (77.35). The superior performance of HMFS-C was attributed to its optimized fatty acid and sn-2 fatty acid distributions, whereas the lower similarity of HMFS-P was due to its less optimal sn-2 fatty acid and triacylglycerol profiles. Compared with previously reported HMFSs and infant formulas, all three HMFSs exhibited improved structural resemblance to HMF. This study provides a practical and economically viable strategy for producing OPL and high-similarity HMFSs with different sources, demonstrating good potential for application in infant formula.

Acrylamide (ACR) is a potential carcinogen commonly found in foods processed at high-temperature conditions, especially fried and baked products. Traditionally, the formation of ACR has been mainly attributed to the Maillard reaction, a chemical reaction that occurs between amino acids and reducing sugars at high temperatures. However, recent studies have shown that lipid oxidation products, such as acrolein, can also significantly promote the formation of ACR. Reactive compounds produced during lipid oxidation, such as free radicals, aldehydes, and peroxides, can accelerate ACR formation, particularly when using vegetable oils rich in unsaturated fatty acids. Although measures such as adjusting cooking temperatures and times have been implemented to reduce ACR formation, their effectiveness remains limited, especially in certain high oil-content foods. The reason for this may be that the role of lipid oxidation products in forming ACR has not received enough attention to date. Undeniably, potential mechanism is further demanded to investigate the synergistic effect between lipid oxidation products and the Maillard reaction, which could develop new food processing technologies to reduce ACR formation effectively, in order to improve food safety.

Roasting effectively inactivates lipase and inhibits lipid oxidation, thereby enhancing the storage stability of oat flour. However, the synergistic effects of roasting degree and lipid content on the gas retention properties of oat dough remain unclear. This study systematically investigated these interactions using oat flours with varying roasting degrees (R0, R1, and R2) and lipid contents. Results demonstrated that the dough gas retention was primarily governed by a significant interaction between the two factors (p < 0.01). This interaction revealed that a functional transition of endogenous lipids, which shifted from foam destabilizers in unroasted (R0) dough, to positive contributors under light roasting (R1), with this benefit diminishing in highly roasted (R2) systems. As the dominant factor, roasting reduced dough stickiness (from 72.2 g-114.4 g to 18.7 g-24.7 g) and enhanced the surface tension and apparent viscosity of the dough liquor. These changes drove the transformation of the foam microstructure from a heterogeneous (0 μm-800 μm) to a uniformly dense (0 μm-180 μm) state, which in turn stabilized the gas cells. Overall, these findings demonstrate that lipids functionality is not intrinsic but is determined by roasting-induced structural changes in the dough matrix. This study provides a fundamental basis for optimizing processing parameters for oat-based products.

1-Oleoyl-2-palmitoyl-3-linoleoylglycerol (OPL) is the most abundant triacylglycerol in Chinese human milk fat, which plays a key role in regulating lipid metabolism, improving nutrient absorption, and modulating gut microbiota. In this study, a stepwise enzymatic acidolysis strategy was innovatively developed for the synthesis of a human milk fat substitute (HMFS) enriched with OPL. Initially, 1,3-dioleoyl-2-palmitoylglycerol (OPO) was synthesized and purified as an intermediate before incorporating linoleic acid (LA). The first-step acidolysis using fractionated tripalmitin (PPP) and oleic acid (OA) yielded an OPO content of 69.71%. Subsequently, the second-step acidolysis of purified OPO with LA successfully produced OPL. Under the optimal conditions, the OPL content in the final product reached 50.49%, with the relative percentage of palmitic acid at the sn-2 position as high as 72.37%. Notably, this strategy required only a molar ratio of PPP/OA/LA of 1:8:1.66, which greatly reduced LA consumption compared to existing methods. These results demonstrate that the stepwise enzymatic strategy offers an efficient and industrially viable route for producing HMFS enriched with OPL.

In order to reduce the enzymatic interesterification cost of base oil in fast-frozen food and improve its physicochemical properties and nutritional value, effects of reaction conditions on the properties of the interesterified fats (IEFs) from palm stearin (PS) and rice bran oil (RBO) were evaluated. The performed conditions were as follows: Thermomyces lanuginosa lipase (TL IM) as catalyst, reaction temperature 50 degrees C, enzyme load 6%, reaction time 2 h. The IEFs of PS and RBO in different ratios were prepared under these conditions, and their chemical composition, physical properties, and crystallization characteristics were compared with those of the physical blends. Results showed that no trans fatty acids, abundant phytosterols and oryzanol were detected in all the IEFs, suggesting an improvement in nutritive properties. In particular, the IEFs (4:6, 5:5, 6:4, and 7:3, PS:RBO) had relatively low contents of SFA (39.28%-53.01%) and high contents of SUU- and SUS-type TAGs, resulting in lowering slip melting points (35.6-44.9 degrees C) and good solid fat content range (12.1%-34.3%) at 20 degrees C with mostly beta ' crystals. Thus, this paper provides a simple and low-cost enzymatic interesterification method for preparing high-quality base oil in fast-frozen food.

Many studies have focused on the development of healthier edible fat products, particularly those rich in diacylglycerols (DAGs). The preparation of plastic fats with high DAG content is a promising strategy. In this study, modified palm oils (MPOs) with high DAG levels were produced via glycerolysis–interesterification of palm oil (PO) catalyzed by K 2 CO 3 –glycerol and applied in cookie formulation. The physicochemical properties of the MPOs, along with the characteristics of doughs and cookies made from them, were evaluated. The study demonstrated that the MPOs exhibited higher levels of DAGs and trisaturated triacylglycerols (TAGs) than PO, with improved physicochemical properties, including higher melting points, flatter solid fat content curves, and a transformation of crystal structure from β ′ in PO to a coexistence of β and β ′ in MPOs. Modified palm oils also reduced PO hardening during storage and produced doughs with more uniform fat distribution and looser gluten networks. Cookies that were prepared with MPOs showed a looser, more porous structure than those made with PO. Modified palm oils demonstrated superior composition and physicochemical properties in comparison with PO. They improved fat crystal structure and storage stability and enhanced the texture of doughs and cookies. These results indicate that MPOs have potential for use in developing healthier edible fats. © 2025 Society of Chemical Industry.

The main factors influencing the crystallization process of crude phytosterols, such as the crystallization termination temperature, cooling rate, stirring speed, and number of recrystallization cycles, were systematically investigated in the present study. Six solvents were selected to extract phytosterols from corn oil deodorizer distillate, while the total phytosterol content and yield were used as evaluation indexes. The results indicated that the total phytosterol content in various solvents increased with higher crystallization termination temperatures, faster stirring rates, or a greater number of crystallization cycles. For the above three factors, taking ethyl acetate as an exemplar, the variations in total phytosterol content were from 70.24 % to 87.57 %, 84.13-92.81 %, and 96.43-99.91 %, respectively. However, under these conditions, the yield of total phytosterol decreased to varying extents. The total phytosterol content in various solvents decreased as the cooling rate increased, whereas the yield of total phytosterol showed varying degrees of increase. The morphological analysis of phytosterol crystals demonstrated that the crystal structure of phytosterol exhibits significant variation depending on the solvent employed, thereby influencing the separation and purification processes of phytosterol crystals. The Pearson correlation coefficient analysis revealed a strong correlation between the selected factors with the total phytosterol content and yield across various solvents. Furthermore, the heat map clustering results indicated that recrystallization using ethyl acetate had a significant effect compared to other solvents, achieving a total phytosterol content of 96.43 % and a total phytosterol yield of 94.25 %. This work holds considerable theoretical and technical significance for the industrialized and efficient production of high-purity phytosterol products. It also provides a feasible solution for the high-value utilization of by-products in vegetable oil processing.

A novel Z-scheme silver phosphotungstate/polyimide (MAPI) photocatalyst was successfully synthesized by a multi-step strategy combining the self-assembly and in-situ solid-phase thermal polycondensation. The construction of MAPI photocatalysts and their photocatalytic activity were investigated. The polyimide (PI) in MAPI photocatalysts obtains the weakened π-π stacking structure and more dendritic crystalline structure. However, the POMs-π interactions and the close contact between main components are beneficial to the charge transfer in MAPI photocatalysts. The coordination interactions of Keggin anions and organic ligands allow the Keggin units released during the thermal treatment process to act as shuttle redox mediators for Z-scheme heterojunction photocatalysts. The changes related to the physicochemical and interfacial interactions of the components enable the MAPI photocatalysts to exhibit the enhanced photocatalytic activity. Pristine PI shows little activity for photocatalytic degradation of Aflatoxin B1 (AFB1) under visible light (λ ≥ 420 nm) irradiation, but the rate constant k of 5-MAPI is 7.34 and 4.46 times than that of pristine AgPW and P25, respectively. The Z-scheme charge transfer path is proposed, and the MAPI photocatalysts can be excited by visible light to generate h+, ·OH and ·O2- for photocatalytic degradation of AFB1.

High-purity methyl oleate is one of the important oleo-chemical products with a wide range of applications (e.g., biodiesel). In this study, an efficient extraction method based on a silver-based deep eutectic solvent (Ag-DES) has been developed for separating high purity (>98 %) methyl oleate from unsaturated fatty acid methyl esters (e.g., camellia seed oil methyl esters). The rapid extraction method involving silver ions can selectively separate the unsaturated fatty acid methyl esters (FAMEs) by forming C = C double bond complexes with the unsaturated FAMEs. Ag-DES exhibited highly selectivity towards monounsaturated FAMEs (C18:1) and polyunsaturated FAMEs (C18:2, C18:3). The extraction conditions of Ag-DES were optimized and its recyclability was investigated. Under the optimal conditions (room temperature extraction for 10 min), the yield of high-purity methyl oleate (98.5 %) was greater than 60 %, while the selectivity of methyl oleate reached 48.07. The Ag-DES could be successfully recycled for 5 times without loss of extraction selectivity. Thus, this sustainable extraction can provide a simple method for producing a biodiesel with excellent oxidative stability.

Interesterified blends of lard (LA) and high-oleic sunflower oil (HOSO) were prepared by using a self-synthesized solid base catalyst (K2CO3/GCN). The effect of interesterification on the physicochemical properties of blends was investigated by analyzing the triacylglycerol (TAG) composition, slip melting point (SMP), solid fat content (SFC), thermal properties, crystal polymorphism, and micromorphology. The results proved that interesterification significantly modified the physicochemical properties of the blends. The interesterified products had lower SMPs and steeper SFC curves than the individuals. The interesterified product (CIE-5:5) had the widest plastic range (5.7-18.6 degrees C), and its increase rate of OPO and OPL total content was up to 38%. The differential scanning calorimetry melting and cooling thermograms showed an obvious change after interesterification. These changes were mostly due to the alternations in TAG compositions. The wide-angle X-ray diffraction results indicated that the crystal form of blends transformed from beta ' to beta-form after interesterification. Because of the transformation of crystal polymorphism, the micromorphology of interesterified blends differed greatly from the physical blends at the same ratio. The changes in crystal morphology are beneficial for the application of LAHOSO blends. This work provides an alternative option for extending the use of native lard and high-oleic sunflower oil.

As a natural polyphenolic compound, chlorogenic acid (CGA) has attracted increasing attention for its various biological activities, such as antioxidant, liver protection, intestinal barrier protection, and effective treatment of obesity and type II diabetes. However, the poor solubility of CGA in hydrophobic media limits its application in the food, drug and cosmetic industries. In order to obtain new hydrophobic derivatives, a highly efficient synthesis approach of CGA oleyl alcohol ester (CGOA) under non-catalytic and solvent-free conditions was developed in this study. The influences of reaction temperature, reaction time, substrate molar ratio, and stirring rate on the CGA conversion were investigated. The results showed that the optimal conditions were as follows: reaction temperature 200 °C, reaction time 3 h, molar ratio of CGA to oleyl alcohol 1:20, and stirring rate 200 rpm. Under these conditions, the CGA conversion could reach 93.59%. Then, the obtained crude product was purified by solvent extraction and column chromatography, and the purify of CGOA was improved to 98.72%. Finally, the structure of CGOA was identified by FT-IR, HPLC-MS and NMR. This study provides a simple and efficient strategy for the preparation of CGOA with the avoidance of catalysts and solvents.

n-3 Long-chain polyunsaturated fatty acids (LC-PUFAs) in glyceride form have attracted much attention due to their nutritional value and high bioavailability. In this work, Thermomyces lanuginosus lipase (TL 100 L) was used to selectively hydrolyze tuna oil for preparing glycerides enriched with n-3 LC-PUFAs. Effects of reaction variables on the hydrolysis reaction were optimized by response surface methodology, and the optimal conditions were as follows: reaction temperature 54 degrees C, enzyme load 3%, reaction time 6 h, mass ratio of water to tuna oil 1.5:1. Under these conditions, the resulting degree of hydrolysis was 55.01%, and the total content of eicosapentaenoic acid and docosahexaenoic acid in the glyceride fraction was found to be 46.39%. The final product was mainly composed of diacylglycerols (53.93%) and triacylglycerols (34.58%) after removal of the free fatty acids. This paper provides a simple and suitable method for industrial production of glycerides enriched with n-3 LC-PUFAs.

To expand the use of cottonseed oil and increase its added value, the fatty acid compositions, triglyceride compositions, solid fat content（SFC）, thermal properties and microstructure of cottonseed oil stearin（COS） and fully hydrogenated cottonseed oil stearin（FHCOS） as modified products of cottonseed oil, were analyzed by gas chromatography, high performance liquid chromatography, low field pulsed nuclear magnetism, differential scanning calorimeter, X-ray diffractometer and polarizing microscope, respectively. The results showed that COS mainly consisted of unsaturated fatty acids and non-trisaturated triglycerides, and FHCOS almost entirely consisted of saturated fatty acids and trisaturated triglycerides. The SFC of COS decreased with the increase of temperature, while the SFC of FHCOS decreased as the temperature was higher than 35℃,and the SFC of FHCOS was higher than that of COS at the same temperature, COS had two peaks in both melting and crystallization, while FHCOS had one peak, and the melting and crystallization temperatures of FHCOS were higher than those of COS. COS had no definite crystal form or stable structure at 15℃, while the crystal of FHCOS was double chain length-β′ type. The crystal cluster of FHCOS was needle-like or rod-like, the morphology of the aggregates of these clusters was rosette-like. The study indicated that COS and FHCOS, as a base oil replaced palm oil for the production of shortening, margarine, butter has a certain prospect for development and application.

Novel thermoresponsive emulsion gels and oleogels were fabricated by assembling nanofibrous from natural triterpenoid Quillaja saponin (QS) and glycyrrhizic acid (GA). The viscoelasticity of QS-coated emulsion was observed to be remarkably improved by GA and thus obtain the advantages of excellent gelatinous, thermoresponsive and reversible manner due to the viscoelastic texture from GA nanofibrous as scaffolds in continuous phase. In the gelled emulsions, the phase transition of the GA fibrosis network structure upon heating and cooling was attributed to a thermal sensitivity, whereas interface-induced fibrosis assembly of amphiphilic QS endowed the formation of stable emulsion droplets. Then these emulsion gels were further used as an effective template to fabricate soft-solid oleogels with high oil content of 96%. These findings open up new opportunities for the use of all-natural and sustainable ingredients to develop smart soft materials for replace trans and saturated fats in food industry and other fields.

为促进高油酸花生油的高值化利用,在无溶剂体系中以高油酸花生油为原料,棕榈酸乙酯、硬脂酸乙酯为酰基供体,酶促酯交换合成类可可脂.以 目标甘三酯1,3-二棕榈酸-2-油酸(POP)、1-棕榈酸-2-油酸-3-硬脂酸(POS)、1,3-二硬脂酸-2-油酸(SOS)含量,硬脂酸指数和酰基位移率为评价指标,在单因素实验的基础上采用响应面法对酶促酯交换合成类可可脂的工艺条件进行优化.结果表明:酶促酯交换合成类可可脂的最佳工艺条件为硬脂酸乙酯与棕榈酸乙酯物质的量比1.3∶1、酰基供体与高油酸花生油物质的量比12∶1、加酶量2.7％(以底物质量计)、反应温度60℃、反应时间7 h,在该条件下产物甘三酯中POP、POS、SOS的含量分别为14.55％、48.87％、25.17％,硬脂酸指数为0.56,酰基位移率为7.35％.产物的目标甘三酯组成和脂肪酸组成与可可脂相近,可作为可可脂替代品应用.

旨在为可可脂生产提供新的基料油,同时为高油酸花生油的高值化利用提供研究基础,以高油酸花生油和棕榈酸乙酯为原料,脂肪酶NS40086为催化剂,在无溶剂体系下酶法合成1,3-二棕榈酸-2-油酸甘油三酯(POP).采用单因素实验研究反应条件对POP含量、酰基位移、sn-2位油酸相对含量的影响,并采用响应面法进行优化.结果表明:高油酸花生油酶促酯交换制备POP的最佳反应条件为反应时间3 h、底物(棕榈酸乙酯与高油酸花生油)物质的量比11∶1、酶添加量(以底物总质量计)3％、反应温度50℃,在此条件下POP含量为86.48％,酰基位移为3.25％,sn-2位油酸相对含量为72.88％.

A novel and efficient strategy based on deep eutectic solvent (DES)-inspired potassium carbonate (K2CO3, K) for the interesterification of lard was investigated. K2CO3 was pretreated with glycerol (G) in a DES synthesis method. Compared with K2CO3 and glycerol in non-DES form (K+G), their DES form (KG-DES) exhibited excellent activity for the interesterification of lard. When the amount of KG-DES3 was 3 g.100 g(-1), the interesterification degree (ID) of lard reached 100% at 120 degrees C for 1 h, and the corresponding triglyceride content was 71.01 mol.100 mol(-1). The analysis of FTIR and 1H NMR showed that hydrogen bond interaction existed between K2CO3 and glycerol in KG-DES. The enhanced interesterification degree is mainly due to that the hydroxyl oxygen activated by carbonate ion is more favorable to attack the positive carbon of carbonyl group coordinated with K+. The crystal structure, glycerides and fatty acid composition, microscopic morphology and melting characteristics showed that the crystalline of interesterified lard was mainly beta', moreover, the sanding of lard was significantly suppressed. This strategy for pretreating solid alkali carbonates following the concept of DES will provide an efficient method for the application of solid catalysts in the modification of oils and fats.