Structured lipids (SLs) containing DHA, EPA, and DHA+EPA were synthesized via enzymatic acidolysis using VCO as the substrate in n-hexane. Commercially available enzymes Lipozyme TL IM (produced from Thermomyces lanuginosus, a 1,3-specific lipase), Lipozyme IM60 (produced from Rhizomucor miehei, a 1,3-specific lipase), and non-specific lipase from Candida rugosa (powder) were used as biocatalysts. The T. lanuginosus lipase was chosen to evaluate the effects of various parameters on the incorporation of PUFAs into VCO and to optimize the process. As the enzyme load increased from 1 to 4%, the incorporation of omega-3 PUFAs also increased; however, it decreased when the enzyme load was further increased to 6%. The incorporation of these fatty acids increased with reaction time from 12 to 36h but decreased at 48h. Similarly, the incorporation increased with temperature from 35 to 45 oC, but decreased at 55 and 65 oC. The highest incorporation rates of DHA (18.91%), EPA (30.38%), and DHA+EPA (34.64%) were achieved at a mole ratio of 1:3 (VCO to DHA or EPA) or 1:3:3 (VCO to DHA+EPA), with a 4% enzyme load, 36h incubation time, and a temperature of 45 oC. A central composite design (CCD) with three levels and three factors—reaction temperature (35, 45, 55 oC), enzyme amount (2, 4, 6%), and reaction time (24, 36, 48h)—was used to model and optimize the reaction conditions via response surface methodology (RSM). Under optimal conditions of 3.3% T. lanuginosus enzyme, 42.22°C, and 33.38h, the incorporation rates were 32.92% for DHA, 44.48% for EPA, and 47.04% for DHA+EPA in VCO.

Oxidative and physical stability of 3 and 7% beeswax-candelilla wax (BW-CDW, 1:1) oleogels prepared with flaxseed (FSO), soybean (SBO), and olive oils (OO) were evaluated during storage at 25 and 4 °C. Peroxide values (PV) and conjugated diene values (CDV) of BW-CDW oleogels were lower than bulk oils after storage at 4 °C for 180 days, and those of 7% wax oleogels were lower than 3% wax oleogels indicating the protection effect by oleogelation. In contrast, these oleogels had lower oxidative stability than bulk oils at 25 °C indicating the prooxidant activity of waxes. PV of 7% BW-CDW SBO oleogel increased slower than commercial margarine fat (CMF) at both storage temperatures while its CDV increased faster at 25 °C. Gel strength (firmness and cohesiveness) of oleogels decreased at both temperatures. Gel strength of CMF decreased faster than oleogels at 25 °C while it was steady at 4 °C. Gel strength of OO oleogels dramatically decreased during storage at 4 °C, which was likely due to large oil crystals formed that broke the wax crystal network at 4 °C. Solid wax content and melting enthalpy of oleogels increased indicating that new crystals formed during storage, which, however, did not provide higher gel strength. New spherulite crystals appeared during storage at 4 °C, which might be the reason for decreased gel strength. Overall results indicated that BW-CDW oleogels had the oxidative and physical stability comparable to CMF except for OO oleogels stored at 4 °C.

Flavored oils are increasingly in demand in the market, whereas rice bran oil (RBO) offers a plain sensory experience. The present study introduced a novel method for preparing rice aroma RBO and explored its flavor characteristics compared to the pressed and refined RBOs. Both sensory and instrumental assessments identified rice aroma RBO as having the most favorable flavor profile. Comprehensive analyses using GC×GC-TOF-MS and GC-O techniques revealed that 14 key aroma compounds predominantly contributed to the distinct flavor, closely mirroring the characteristic volatiles found in aromatic rice. In particular, 2-acetyl-1-pyrroline (2-AP) and vanillin emerged as the predominant flavor contributors. This research not only elucidates the aromatic composition of rice aroma RBO but also holds significant implications for future studies and industrial applications aimed at enhancing the flavor of RBO.

Paraffin wax is derived from petrochemicals, which release harmful substances when burned in the form of candles. Beeswax serves as a natural and renewable alternative for making candles, offering cleaner burning that is safe for humans. The beeswax was mixed with virgin coconut oil (VCO) of 0 wt% to 55 wt% by weight at a temperature ranging from 75 °C to 85 °C. The resulting mixture was then cooled down in a glass container that had a wick installed. The wick was then burned to assess the candle’s performance. Beeswax candles have the slowest burning rate compared to other candles on the market. The best mixing temperature for melting and blending both materials without altering composition is 75 °C. Additionally, the incorporation of VCO in beeswax candle production can enhance performance by up to 35.4 % due to the reduction of the melting point, which increases the diffusion of wax into the wick.

In connection with the cultivation of microalgae, the type of photobioreactors is one of the major parameters that should be considered as it directly affects the economy and efficiency of the process. In this study, a new design and fabrication of a microalgae culture photobioreactor using a plastic bag were performed. The performance of the photobioreactor was enhanced, and technically evaluated through tests such as stability, physical strength, light penetration rate, mass transfer rate, temperature control and mixing. The experimental results on plastic photobioreactors indicated that the main issues were related to the aeration and mixing in the system. To address this problem, an airlift pump was designed and installed at the end of the photobioreactor. The performance of the photobioreactor in the production of microalgae biomass was tested using the municipal effluent of Malek Ashtar University as a culture medium and inoculation of Chlorella vulgaris species. To optimize the culture conditions of microalgae, three factors: urea, phosphate, and baking soda concentrations were considered. The results showed the relationship between carbon, nitrogen, and phosphorus sources in increasing the cellular content of microalgae, which in the minimum amount of organic carbon source, with increasing the concentration of nitrogen and phosphorus, cell biomass production increases significantly. Accordingly, the production of more than 14 g/l of biomass in the amount of 0.9 g/l of baking soda, 0.25 g/l of urea, and 0.5 g/l of phosphate was obtained..

This article studied the process of subcritical carbon dioxide isobaric extraction of chive seed oil. Box Behnken design was used for experimental design and optimization, and the effects of main parameters such as extraction pressure (11-23 MPa), temperature (50-70 ℃), and extraction time (60-150 minutes) on the experimental results were analyzed, the response surface method (RSM) and artificial neural network (ANN) were applied for modeling and predicting of the extraction yield. the performance of RSM and ANN models were analyzed and compared by statistical parameters such as coefficient of determination (R 2), root mean square error (RMSE), mean absolute error (MAE), and chi-square (χ 2). the RSM model is more accurate than the ANN model. Subsequently, optimization was carried by two different approaches viz. RSM and ANN-GA, by comparing the RSM and ANN models and the results of RSM and ANN-GA optimization, the RSM model is closer to perfection than the predictions of ANN. the optimal extraction conditions obtained by the RSM model were: extraction pressure of 15.63 MPa, separation temperature of 57.3°C, extraction time of 121.2 min,and predicted value 15.89%, mean value of three sets of parallel experiments 15.79%, the fatty acid composition analysis of leek seed oil optimized by RSM showed that linoleic acid (60.871%), oleic acid (19.185%), palmitic acid (11.517%) and stearic acid (3.174%) were the main components, and the content of four fatty acids was more than 94%.

In order to screen out the high-oil Acer truncatum germplasm resources so as to improve the yield and value of seed oil, this experiment was carried out by analyzing and evaluating a total of 70 samples from natural populations of A. truncatum in nine Central Plains of China, the results were subjected to nested ANOVA and correlation analyses, as well as a comprehensive evaluation of the various groups using principal component analysis and the affiliation function method. The findings demonstrated that the 70 samples ranged in seed kernel oil content from 14.43% to 50.11% (average 33.11%), and that the major fatty acid fractions had coefficients of variation that ranged from 24.13% to 33.40%, with differences between them being significant. According to correlation analysis, latitude, temperature, and precipitation had a greater impact on the seed kernel oil content than they did on the relative content of fatty acid fractions. Altitude, temperature, and precipitation were the primary causes of changes in the content of fatty acid fractions. The principal component analysis reduced the nine indexes to two principal components with a cumulative contribution rate of 84.29%, and ranked them according to the comprehensive evaluation value obtained from the principal component analysis and the transformation of the affiliation function. The analysis screened out the ten germplasm samples with the highest comprehensive quality and the three samples with the highest comprehensive evaluation value.

Soybean oil (SO) epoxidation is an extensively studied method to generate a sustainable plasticizer for polyvinyl chloride (PVC). Standard soybean oil is composed of triglycerides whose fatty acids are primarily unsaturated linoleic, oleic, and linolenic acids. High oleic soybean oil (HOSO) is collected from a soybean variety higher in oleic acid than other acids. The present study focused on a preliminary comparison of the epoxidation reaction behavior between SO and HOSO, conducted isoperibolically. The experimental data were correlated by a kinetic model. Considerable differences in the temperature and oxirane index profiles suggest that the epoxidation of HOSO tends to be faster and with a more intense heat release rate than the epoxidation of SO, which was confirmed by the results of estimated kinetic constants. The data collected and shared herein suggest that a first epoxy group generated may cause steric hindrance to slow the epoxidation in the second and third double bonds of the oil.

The potentially wide application of Phenolic acids (PAs) in industries was severely limited by their inadequate solubility and stability in polar/non-polar media. To overcome these limits, studies on the enzymatic esterification of PAs with glycerol were carried out to reach a yield of 95% of phenolic acid glycerols (PAGs) under the following reaction conditions: 1:150 molar ratio of caffeic acid (CA) to glycerol; 25% of Lipozyme 435 relative to the weight of total substrates; temperature 80 oC, 500 rpm; 86.7 kPa and reaction time 10 h. Three resulting PAGs including caffeoyl glycerol (CG), feruloyl glycerol (FG) and p-hydroxycinnamoyl glycerol ( p-HCG) were confirmed by MS, 1H NMR and 13C NMR. Among them, CG showed a comparative free radical scavenging ability to CA, indicating its potential use as a water-soluble antioxidant alternative to CA for food and cosmetic applications. Moreover, the direct esterification of PAs with glycerol decrease the product cost and increase the feasibility of industrial production compared with the previous transesterification sythesis methods of PAGs.

In the search for compounds with nutritional and functional value, seeds from several Neltuma species were examined for lipid, protein and phenolic components. Lipid contents ranged between 9.3 - 12.5 g/100 g (seed DW), and showed MUFA and PUFA predominating largely. Lipids were also a good source of tocopherols (170 – 603 mg total tocopherols/kg). Proteins accounted for 14.7 - 35.5 g/100 g seed. Essential amino acids (EAA) comprised 26.1 – 40.2 % of the total AA content. Based on the EAA score, proteins from all the species analysed were deficient in leucine, isoleucine and valine, but could meet requirements for histidine, threonine, phenylalanine, tyrosine, and lysine. The qualitative patterns of phenolic compounds were similar each other (predominance of flavonoids, particularly apigenin derivatives). Keeping in mind the examined chemical components, Neltuma seeds have potential value as a source of healthy macronutrients and bioactive compounds.

This study aims to investigate the influences of maternal dietary patterns on the triacylglycerol (TAG) composition, particular medium- and long-chain triacylglycerol (MLCT) in human breast milk. A total of 180 Chinese human breast milk samples were collected and divided into three dietary patterns groups accounting to semi-quantitative food intake frequency questionnaire and a 24-hour dietary recall. Using high performance liquid chromatography combined with quadrupole time-of-flight mass spectrometry, 108 TAGs were identified and quantified. In breast milk samples, MLCTs accounted for 25.76 % (median of 24.63%; 95% CI: 24.60, 26.92) of the total TAGs. In human breast milk, the main type of MLCT is TAGs esterified with one medium-chain fatty acid and two long-chain fatty acids (MLL type) which accounted for ~81% of total MLCTs. Among the molecular species of MLCT, O-P-La, O-L-La, and O-L-M are the three most abundant configurations in MLCT (2.28%, 2.17%, and 2.01% of total TAGs, respectively). MLCT in breast milk was positively correlated with the energy supply ratio of carbohydrates (P = 0.205), which was significantly higher than that of the other two groups (P = −0.150 and −0.232).

Silphium integrifolium Michx. (silflower), a perennial plant, is of great interest as a potential new oilseed crop due to its long, strong, deep, extensive root systems, which can prevent erosion, capture dissolved nitrogen, and out-compete weeds eliminating the need for frequent irrigation and herbicide uses. In this study, oil was extracted from unhulled silflower seeds, and its composition and oxidative stability were evaluated. The oil content in unhulled silflower seeds was 15.2 % (w/w), and its fatty acid composition was similar to that of sunflower oil. The level of total polar compounds (TPC) in the oil was 12.3 % (w/w), and the content of total phenolics was 1.12 mg gallic acid equivalent (GAE)/g oil. Noteworthily, 4.89 % squalene was isolated from silflower oil indicating its potential application as an alternative source of squalene. Silflower oil had lower oxidative stability as indicated by the oxidative stability index (OSI) at 110 °C and thermogravimetric analysis (TGA), presumably due to its high level of chlorophyll (1002.8 mg/Kg). Even after a typical refining process involving degumming, alkali refining, and bleaching with Fuller’s earth, silflower oil contained 725.5 mg/kg chlorophyll, and its oxidative stability was not improved. Further treatments with bleaching agents including bentonite, sepiolite, and Tonsil® lowered the chlorophyll level to 4.2, 474.5, and 38.5 mg/kg, respectively, and some aspects of oxidative stability were improved and better than those of refined sunflower oil. This study presents the potential of silflower oil as new edible oil and a great plant source of squalene.

While the autoxidation of linseed oil has been extensively studied, the role of metal driers in catalyzing this process remains poorly understood. Previous studies have demonstrated that Fourier Transform Infrared spectroscopy (FT-IR) can be used to monitor the progress of autoxidation during linseed oil drying. Typically, studies have focused on a single absorption at 3010 cm-1 to determine the rate of autoxidation. In this study, FT-IR spectra of linseed oil during autoxidation were measured between 3800 and 700 cm-1 and fit to kinetic models using global analysis, which provides more robust fitting than prior methods. This study revealed that the drier catalyzed autoxidation process can be best modeled as an A → B → C type reaction, with B corresponding to a cis-trans conjugated intermediate previously identified in model complex studies. These kinetic models further revealed that for three Co driers the rate constants for the A → B and B → C reactions are identical within experimental error, suggesting both reactions share a rate limiting step.

Abstract In this study, walnut butter was produced by mixing functinal lipids with defatted walnut meal. Three kinds of functional lipids（FL）, medium-chain triglycerides (MCT), diacylglyceroe (DG), and conjugated linoleic acid glycerides (CLA), were used to make functional lipids walnut butter(FLWB) and their physical properties as well as microscopic morphology were compared with commercial walnut butters. The FLWBs were prepared by grinding FL and defatted walnut meal through the ball milling technique. The mixing ratios of FL and defatted walnut meal were 6:4, 6.5:3.5, 7:3. It was found that the fluidity of FLWB was increased with the addition amount of FL, but the particle size of FLWB was decreased with the addition amount of DG or CLA. As the additions of DG and CLA increased from 60% to 70%, the D (4,3) of DG-WB and CLA-WB decreased by 36.23% and 20.88%; the flowability index increased by 15.74% and 168.91%. As the addition of MCT increased from 60% to 70%, there was no significant difference in D (4,3) of MCT-WB, but the flowability index increased by 717.34%. Microrheological properties indicated that both FLWB and commercial walnut butter exhibited viscoelastic characteristics. The rheology showed that the FLWB was non-Newtonian pseudoplastic fluids, which was similar to the commercial walnut butter. The DG-WB and CLA-WB were closer to the commercial walnut butter, compared with MCT walnut butter. The microstructure further indicated that the walnut butter with 65% CLA addition was closer to the commercial walnut butter.

The objective of this research was to investigate the effect of temperature on the glycerolysis-interesterification reaction kinetics of immiscible and high viscous reactants at relatively low temperatures in a high shear reactor (HSR), and their physical product properties. The reaction was performed at various temperatures (80-120°C) and a mixing rate of 2000 rpm for 5 h. Results showed that the reaction rate constant increased and followed the Arrhenius equation as temperature increased. TAG conversion was 2.5 fold greater at 110 and 120°C compared to lower reaction temperatures. MAG and DAG increased by about 18.3% and 13.4%, respectively, as the reaction temperature increased from 80 to 120°C. The product’s melting point, hardness, and color were also improved by increasing temperature. In summary, structured lipids (SLs) synthesis containing high MAG and DAG could be produced at a relatively low temperature (110°C) using HSR, and followed the glycerolysis-interesterification kinetic and Arrhenius model.

Pea proteins are being widely investigated as a potential substitute for animal proteins due to health benefits and sustainability concerns. However, the limitations associated with functional properties of pea protein such as low solubility, result in poorer overall performance and render it less desirable for food applications such as plant-based milk, cream, or meat products. Different methods have been extensively studied to solve this issue. This review summarises recent and popular physical, chemical, and biological treatments used to modify the functional properties of pea proteins. The aim is to identify successful treatments, gaps in knowledge, and presenting a comprehensive analysis in methods to improve pea protein functionalities and the results after these treatments. It was concluded that chemical modification is by far the most effective in improving the solubility, emulsifying, and foaming properties of pea proteins, followed by biological treatment. The combination of different treatment methods, moreover, has shown some degree of success and provides a wider scope to improve pea protein functionalities, as a promising avenue for future studies.

In this study, oleogels based on safflower oil were produced from beeswax and rice bran wax at different ratios. It was aimed to produce cakes with high level of unsaturated fatty acids by using these oleogels as a shortening replacer. The characterization and oxidative stability of oleogels were investigated. Oil binding capacity (OBC), solid fat content (SFC) and crystallization time (CT) were determined in oleogels. Moisture content, pH, texture and sensory analysis were performed in the cakes. In addition, fatty acid composition, free fatty acidity, peroxide value, conjugated diene-triene and 3-monochloropropane-1,2-diol (3-MCPD) and glycidyl analyzes were performed pre- and post-cooking in oleogels and shortening. SFC increased as gelator concentration increased. Beeswax showed the highest OBC. The shortest CT was determined in rice bran wax. No changes were observed in the fatty acid composition of safflower oil following oleogelation. The change in major fatty acids post-cooking was also not significant. Cakes made with oleogel were acceptable in terms of texture and sensory properties compared to cake produced using shortening. Sensory results showed that some cakes produced with oleogels more acceptable than control. This study revealed that oleogels produced with safflower oil-based beeswax and rice bran wax with high unsaturated fatty acid content can be used in cakes rather than commercial shortening.

The structuration processes of mixed oleogels produced with candelilla wax (CW, 0 or 3%), fully hydrogenated soybean oil (FH, 5-15%), and microcrystalline cellulose (MC, 0-9%) were studied to define their rheological effects. During the cooling CW crystals performed as nucleation sites for FH. The elastic modulus (G’) of oleogels with FH and 3% CW were more than two orders of magnitude higher than those produced with 0% CW. Adding MC to the oleogels increased slightly the G’. Independently of the amount of MC, oleogels structured with increasing amounts of FH and 0% CW showed the elastic properties scaling of colloidal gels. This behavior was lost by adding 3% CW, implying that in mixed FH-CW oleogels, the CW crystal network dominated the oleogel rheology. The flow point and the mechanical reversibility of oleogels and commercial butter (CB) was also determined. CB showed flow points at 44 and 59% strain and mechanical reversibility values of 29 and 35% of G’ measured in a pre-shear step. Adding MC to oleogels structured with FH and 0% CW increased their flow point (37.2%) near those of CB. This effect was not produced in mixed FH-3% CW oleogels. The mechanical recovery of oleogels produced with FH, MC, and 0% CW tend to decrease as the FH content increased. CW and MC did not show a simple concentration–effect relationship for the mechanical recovery. Nonetheless, oleogels structured with 3% CW and 10% FH and 6-9% MC showed mechanical recovery (~60%) close to that of CB.