Effect of different chain lengths of monoglyceride on the O/W interfacial properties with high-melting and low-melting crystals in low-fat aerated emulsion.

The effect of different types of monoglycerides, including monopalmitin, capryl monoglyceride (GMB), and succinylated monoglyceride (GMSA) in combination with palm kernel stearin (PKS) and beeswax (BW), on the formation, crystal network structure, and partial coalescence properties of aerated emulsions (20 % w/w fat) was investigated. The stability of BW and PKS crystals with a 1 % concentration of GMSA and GMB, respectively, in the oil phase was lower than the other crystals. BW-GMSA and PKS-GMB crystals exhibited a lower crystallization rate, higher contact angles and no significant peak shift in the small-angle X-ray scattering results. The BW-GMSA and PKS-GMB emulsions had a lower nucleation rate in the bulk and a higher nucleation rate at the interface, resulting in a higher fraction of crystals adsorbed at the oil/water interface. This reduced the number of interfacial proteins and led to a high degree of partial coalescence and the formation of stable aerated networks.

Proteomic analysis reveals the mechanisms of the astaxanthin suppressed foam cell formation.

AIMS: Lipid metabolism in macrophages plays a key role in atherosclerosis development. Excessive low-density lipoprotein taken by macrophages leads to foam cell formation. In this study, we aimed to investigate the effect of astaxanthin on foam cells, and using mass spectrometry-based proteomic approaches to identified the protein expression changes of foam cells. MAIN METHODS: The foam cell model was build, then treated with astaxanthin, and tested the content of TC and FC. And proteomics analysis was used in macrophage, macrophage-derived foam cells and macrophage-derived foam cells treated with AST. Then bioinformatic analyses were performed to annotate the functions and associated pathways of the differential proteins. Finally, western blot analysis further confirmed the differential expression of these proteins. KEY FINDINGS: Total cholesterol (TC) while free cholesterol (FC) increased in foam cells treated with astaxanthin. The proteomics data set presents a global view of the critical pathways involved in lipid metabolism included PI3K/CDC42 and PI3K/RAC1/TGF-ß1 pathways. These pathways significantly increased cholesterol efflux from foam cells and further improved foam cell-induced inflammation. SIGNIFICANCE: The present finding provide new insights into the mechanism of astaxanthin regulate lipid metabolism in macrophage foam cells.

Studies on the lipid oxidation and oleosomes behavior in raw pecan kernels during storage.

The oxidative stability of pecan kernels and its relationship with the in-vitro behavior of oleosomes during storage were analyzed. The oxidation index of oil extracted from pecans stored for 20 days increased significantly. At the same time oleosomes in pecans were damaged, indicating a relationship between oleosomes and the oxidative stability of pecans. The rupture of oleosomes increases contact between oil and oxygen leading to an acceleration of oil oxidation. Further analysis of oleosomes showed that their oil content decreased during storage while their particle size increased significantly. It is possible that hydrolysis of endogenous proteins, especially oleosins, was responsible for the rupture of oleosomes, as seen by Tricine-SDS-PAGE. As a result, the content of free fatty acids and oxidized triacylglycerols in oleosomes increased, whereas the polyunsaturated fatty acids content decreased significantly. An in-vitro model confirmed that rupture of oleosomes led to oil leakage and thus accelerated endogenous oil oxidation.

Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects.

Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises eight oil-soluble compounds: four tocopherols, namely, α-, ß-, γ-, and δ-tocopherols; and four tocotrienols, namely, α-, ß-, γ, and δ-tocotrienols. Vitamin E isomers are well-known for their antioxidant activity, gene-regulation effects, and anti-inflammatory and nephroprotective properties. Considering that vitamin E is exclusively synthesized by photosynthetic organisms, animals can only acquire it through their diet. Plant-based food is the primary source of vitamin E; hence, oils, nuts, fruits, and vegetables with high contents of vitamin E are mostly consumed after processing, including industrial processes and home-cooking, which involve vitamin E profile and content alteration during their preparation. Accordingly, it is essential to identify the vitamin E content and profile in foodstuff to match daily intake requirements. This review summarizes recent advances in vitamin E chemistry, metabolism and metabolites, current knowledge on their contents and profiles in raw and processed plant foods, and finally, their modern developments in analytical methods.

Bioinspired Electro-Responsive Multispectral Controllable Dye-Doped Liquid Crystal Yolk-Shell Microcapsules for Advanced Textiles.

Liquid crystal microcapsules have attracted increasing attention due to their sophisticated structures and adjustable multifunctional features. However, the synthesis of a microscale substrate with wide electromagnetic waveband modulation characteristics and good photoelectric stabilization is still limited and challenging. Herein, a new breed of microcapsules containing dye-doped liquid crystals in a yolk-shell configuration with VTES (vinyl-trim-ethyl-silane)-modified Fe3O4@SiO2 is created. It exhibits an unexpected color enhancement effect, reversible electrochromic performance, and excellent magnetically controllable characteristics. Additionally, a multispectral (visible light, near-infrared light, and high-frequency electromagnetic wave) electro-responsive fabric based on the proposed microcapsules was developed to explore its application in wearable sensors. The present work opens an avenue toward the fabrication of microscale microencapsulated soft materials with a continuous and stable yolk-shell structure. Moreover, it will expand the application regimes of liquid crystal materials in smart windows and advanced textiles.

Recent advances on protein-based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications.

Most trans fats in processed foods come from partially hydrogenated oils (PHOs). Numerous studies have shown that the excessive intake of trans fats may cause some adverse effects on human health. An effective alternative to PHOs is to construct Pickering high internal phase emulsions (HIPEs). In recent years, considerable attention has been paid to Pickering HIPEs stabilized by protein-based particles because of their high stability and promising applications in the fields of food, cosmetics, and pharmaceutical industries. This review summarizes the recent progress of Pickering HIPEs stabilized by protein-based particles focusing on the methods for their preparation and characterization, and discusses the applications of Pickering HIPEs in the food industry. Promising research trends in this field are also proposed, including (a) developing protein-based antioxidant Pickering HIPEs and Pickering nanoemulsions, and (b) expanding the potential applications of protein-based Pickering HIPEs in the fields of delivery vehicles, the template for porous materials, and biodegradable packaging films. This review will provide a theoretical basis for future technological innovation and application development of protein-based Pickering HIPEs.

Effects of wax concentration and carbon chain length on the structural modification of fat crystals.

Natural waxes are cost-effective and potential fat crystallization modifiers; however, there is limited information about their implementation in solid triacylglycerol (TAG) oil. Herein, we investigated the effects of two natural waxes, namely, candelilla wax (CLW) and rice bran wax (RW), with different concentrations (2, 4, 6, and 8 wt%) and carbon chains on the crystal growth and structure of palm kernel stearin (PKS85). CLW significantly accelerated the PKS85 crystallization process. Both waxes could induce a new hydrocarbon chain with the lengths of 3.70 and 4.15 Å during the TAG crystallization, respectively. Particularly, X-ray diffraction (XRD) indicated that PKS85 combined with CLW showed a similar lamellar thickness (d001) and crystal domain size (ξ) with pure PKS85, whereas that of PKS85 containing RW was 1.7-1.8 and 1.5-1.8 fold higher, respectively. This result corresponded to the carbon chain length of CLW and RW, which was double and quadruple that of PKS85, respectively. Further, these variations were reflected in the crystal microstructures of PKS85 with CLW and RW, where the former showed small homogeneous crystals, while the latter displayed large rod-like layered crystals. In addition, the firmness significantly increased when CLW and RW were added, which is possibly attributed to the fact that the waxes became the backbone of the crystal "fence". Our findings give clear insight into the interaction between TAGs and wax molecules in the crystallization process, which can help guide the utilization of natural waxes in the modification of fats.

The Triacylglycerol Profile of Oil Bodies and Oil Extracted from Argania spinosa Using the UPLC Along with the Electrospray Ionization Quadrupole-Time-of-Flight Mass Spectrometry (LC-Q-TOF-MS).

The triacylglycerol (TAG) matrix of argan oil (AO) bodies (AOB) along with the TAGs of AO extracted from the same kernels using an organic solvent, were identified and quantified using the ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. Generally, both samples showed a similar TAGs profile but AO found to have three extra TAGs in low amount. In total 23 and 26 different TAGs were identified in AOBs and AO, respectively. The most abundant TAGs were OOL, POO, OOO, and POL in both samples. Furthermore, oleic acid, linoleic acid, and palmitic acid were the major fatty acids in both AOBs and AO. To the best of our knowledge, this is the first research that studied the TAGs matrix of an oil body revealing no major difference between the TAGs profile protected by the AOBs membrane and the oil extracted from the whole seed. PRACTICAL APPLICATION: Seed and kernels oil bodies emulsion tend to be the new source of emulsified oil in food and cosmetic industries. However, before replacing a product with another, we have to make sure that the new alternative can offer better or at least similar benefits. Our results showed that the triacylglycerols (TAGs) matrix and the argan oil (AO) share the same TAGs profile with a relatively close percentage. Therefore, AO bodies can be the perfect pre-emulsified oil for some food products like sauces and creams.

The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies.

The effect of roasting, high-pressure homogenization HPH and thermal treatment on peanut milk and its oil bodies OBs was evaluated. Full-fat peanut milk samples were obtained using aqueous extraction method followed by HPH 150 or 300 MPs and pasteurization or sterilization. Roasting has a pronounced effect on the appearance, functional properties and the OBs protein membrane of peanut milk. The HPH significantly affected the microstructure, particle size, rheology and the color of raw and roasted peanut milk. Where, the size was significantly reduced, consistency index (k) decreased and the flow behavior index (n) increased with the increase in homogenization pressure. However, the raw peanut milk samples became more sensitive to sterilization. On the other hand, the roasted peanut milk samples subjected to homogenization were particularly stable to sterilization. Further, a combination of roasting, HPH and thermal treatment can provide a stable product with better flavor and without additives.

Characterization of Peanut Oil Bodies Integral Proteins, Lipids, and Their Associated Phytochemicals.

A microscopic image of a section of a peanut seed shows that oil bodies (OBs) are a small droplet of oil that is dispersed throughout the whole seed. The protein profile of peanut's OBs recovered using the aqueous extraction method at different pH was found to have 2 oleosin isoforms of 14 and 16 kDa. Moreover, OBs essential amino acids are 1.52 higher than those in the PPI. Oleic acid and linoleic acid are the major fatty acids in both cold press peanut oil and OBs regardless of pH. Tocopherol content went from 270.76 to 278.2 mg/g when pH got increased. δ-Tocopherols are slightly associated with peanut OBs, as it was resistant to the alkaline washing; however, α-tocopherols were discovered to be weakly associable. On the contrary, phytosterols content decreased when pH got increased, with 631.49 µg/g for pH 6.8 and 614.96 µg/g for pH 11.0. PRACTICAL APPLICATION: Peanut oil is widely used in food industries in the form of emulsified oil. OBs can be presented as a better alternative solution, which is stable emulsified oil, with high content of antioxidant and phytosterols. Our results showed that peanut OBs are rich in nutritional components such as essential amino acids, unsaturated fatty acids, vitamin E, and phytosterols. Moreover, peanut OBs are surrounded with 2 oleosin isoforms and caleosin, which offer more stability to the emulsion system. Thus, peanut OBs can be perfect for food like mayonnaise and vinaigrettes products in the form of encapsulated oil with high content of vitamin E.