Unsaturated Fatty Acid Content Research Articles

Adaptation of Almond Cultivars in Majorca Island: Agronomical, Productive, and Fruit Quality Characteristics

Almond cultivation has a long-standing tradition on the island of Majorca, traditionally practiced under rainfed conditions. Currently, new plantations are established with irrigation; however, due to present conditions and the impacts of climate change, water availability is limited. The Government of the Balearic Islands permits a maximum water supply of 3000 m3 ha−1 per year for almond cultivation. In this study, a 6-year field trial was conducted to investigate the adaptation of fourteen almond cultivars obtained from different research centers under deficit irrigation practices in the soil and climatic conditions of Majorca Island. The cultivars had a significant effect on trunk cross-sectional area TCSA, cumulative almond in-shell yield, cumulative kernel yield, yield efficiency, and shelling percentage. The ‘Marta’ and ‘Tarraco’ cultivars exhibited the highest TCSA values. Regarding cumulative almond in-shell yield, ‘Glorieta’ and ‘Constantí’ produced the highest yields, whereas the lowest yields were observed in ‘Mardía’ and ‘Tarraco’. In terms of shelling percentage, ‘Ferragnès’ exhibited the highest value. Kernel quality parameters were cultivar-specific. Additionally, oleic acid content was strongly negatively correlated with linoleic acid content. All cultivars exhibited an unsaturated fatty acid content exceeding 90%, with ‘Masbovera’ showing the highest value.

Application of antioxidants in cold plasma treatment of fish oil

As a mild non-thermal treatment technology, cold plasma can lead to lipid oxidation when applied to products with high lipid content. This study focuses on the physical and chemical properties of fish oil with cold plasma treatment and to explore the potential of Curcumin, Tea polyphenols, Vitamin E and β-Carotene in inhibit the oxidation process. Following treatment, the peroxide value and malondialdehyde value of the fish oil significantly increased, while the content of unsaturated fatty acids decreased and the singlet oxygen content rose (p < 0.0 5). However, the introduction of antioxidants during treatment yielded diminished peroxide and malondialdehyde values in the fish oil, thereby effectively curbing the presence of singlet oxygen. Notably, fish oil enriched with vitamin E exhibited the most robust antioxidant activity among the tested compounds. This study offers insights into strategies for enhancing the stability of high-fat foods subjected to cold plasma treatment. Industrial relevanceFish oil has long been essential in the processing of food, pharmaceuticals, and animal feed, making its quality crucial. This study revealed that cold plasma treatment accelerated the oxidation of fish oil; however, the addition of antioxidants effectively mitigated this effect. In industrial settings, cold plasma technology is favored in the food industry for its low-temperature operation and high efficiency in microbial inactivation. Despite these advantages, the reactive species produced during the process can cause lipid peroxidation and alter amino acids in proteins. This research offered critical insights into optimizing process parameters to minimize lipid oxidation. It also lays the groundwork for developing more efficient and safer food processing technologies and offers new approaches to extending the shelf life of fish oil and other lipid-rich foods during cold plasma treatment.

Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds

The effects of different thermal processing conditions on the flavor profiles of channel catfish were evaluated in terms of fatty acids, volatile flavor and taste compounds using steaming, boiling, roasting, and microwaving with different degrees. After thermal processing, 72 volatile organic compounds were detected, including 20 hydrocarbons, 5 ketones, 20 aldehydes, 7 heterocyclic compounds, 12 alcohols and others. Meanwhile, the contents of unsaturated fatty acids like oleic acid and linoleic showed a significant decline due to their heat-sensitive properties. With regard to taste compounds, thermal processing contributed to umami amino acids and free nucleotides conversion, with the initial glutamate and IMP contents of 15.87 and 164.91 mg/100 g in raw samples mainly increasing by 2.8–10.3 and 14.4–105.5 mg/100 g in processed ones. Compared to other methods, microwaving had limited effects on flavor compounds, and steaming and roasting had better performance to improve the flavor complexity of channel catfish.

High-Density Genetic Map Construction and Quantitative Trait Locus Analysis of Fruit- and Oil-Related Traits in Camellia oleifera Based on Double Digest Restriction Site-Associated DNA Sequencing.

Camellia oleifera, an important tree species and source of edible oil in China, has received significant attention owing to the oil's high unsaturated fatty acid content, which has benefits for human health. However, the mechanisms underlying C. oleifera yield and oil quality are largely unknown. In this study, 180 F1 progenies were obtained from two parents with obvious differences in fruit- and oil-related traits. We constructed a high-density genetic map using a double digest restriction site-associated DNA sequencing (ddRAD-Seq) strategy in C. oleifera. This map spanned 3327 cM and anchored 2780 markers in 15 linkage groups (LGs), with an average marker interval of 1.20 cM. A total of 221 quantitative trait loci (QTLs) associated with fruit- and oil-related traits were identified across three years' worth of phenotypic data. Nine QTLs were detected simultaneously in at least two different years, located on LG02, LG04, LG05, LG06, and LG11, and explained 8.5-16.6% of the phenotypic variation in the corresponding traits, respectively. Seventeen major QTLs were obtained that explained 13.0-16.6% of the phenotypic variance. Eleven and five flanking SNPs of major QTLs for fruit- and oil-related traits were detected which could be used for marker-assisted selection in C. oleifera breeding programs. Furthermore, 202 potential candidate genes in QTL regions were identified based on the collinearity of the genetic map and the C. oleifera "CON" genome. A potential regulatory network controlling fruit development and oil biosynthesis was constructed to dissect the complex mechanism of oil accumulation. The dissection of these QTLs will facilitate the gene cloning underlying lipid synthesis and increase our understanding in order to enhance C. oleifera oil yield and quality.

Antioxidant and antibacterial properties of ethanolic pot-pollen extract of Melipona beecheii and determination of the major components by GC-MS.

Melipona beecheii pot-pollen is a natural product that has barely been studied, unlike other hive products such as honey and propolis. Its application has been reported since ancient times in traditional Mayan medicine, and it is also a functional food with high nutritional value. In the present study, samples of ethanolic pot-pollen extracts from five locations in the Yucatán Peninsula were analyzed to determine their antibacterial and antioxidant properties. All the extracts showed activity against five medically important bacteria; Pseudomonas aeruginosa and Listeria monocytogenes were the most susceptible bacteria in all samples. The evaluated antioxidant activity was higher than that reported by other studies. Palmitic, linoleic, and linolenic fatty acids and their respective ethyl ethers were detected by Gas Chromatography-Mass Spectrometry (GC-MS) in all samples in different concentrations. Based on these results, pot-pollen extract from Mama, Yucatán exhibited the best biological activities (Minimum Inhibitory Concentrations (MICs) between 6 and 40 mg/mL, EC50 DPPH 28 µg/mL, EC50 RP 30 µg/mL), which could be related to a higher content of unsaturated fatty acids and their ethyl esters. The present study demonstrates that M. beecheii pot-pollen has therapeutic potential in addition to its benefits as a nutritional supplement.

Vacuum freeze drying combined with catalytic infrared drying to improve the aroma quality of chives: Potential mechanisms of their formation

This study aimed to investigate the effect of vacuum freeze drying combined with catalytic infrared drying (FD-CIRD) process on aromas, free amino acids, reducing sugars and free fatty acids in chive leaves and stems. Gas chromatography-mass spectrometry combined with multivariate data analysis revealed that dipropyl disulfide was the key aroma that distinguished the differences between chive leaves and stems. The key aromas benzeneacetaldehyde, decanal and 1-octen-3-ol enhanced FD-CIRD chive leaves and stems aromas. The free amino acid content was highest at FD-CIRD stage in all samples except for the control (FD), while the reducing sugar content was lowest. The content of unsaturated fatty acids gradually decreased at FD stage and increased at FD-CIRD stage. Additionally, correlation analysis revealed that phenylalanine was a potential precursor of benzacetenealdehyde, oleic and linolenic acids were potential precursors of decanal and 1-octen-3-ol. Therefore, FD-CIRD technique helps to improve the sensory profile of dried chives.

Effects of natural and mechanical drying processes on unsaturated fatty acids, vitamin E, estradiol, and physicochemical properties of Rana chensinensis ovum

Although Rana chensinensis Ovum (RCO) is enriched with high nutritional value, its quality varies due to the different drying methods used by farmers. This study aims to explore the impact of natural and mechanical drying methods on the nutritional compositions and physicochemical properties of RCO. Five different drying methods were studied, including blast drying (BD), mild breeze light drying (MBLD), natural air drying (NAD), vacuum heat drying (VHD), and vacuum freeze drying (VFD). The quality assessment was based on unsaturated fatty acid (UFA) content, iodine value, estradiol, vitamin E, saponification value, thiobarbituric acid value (TBA), acid value, and antioxidant properties. The results showed that VFD had higher UFA content and lower acid value (139.950 ± 0.397 mg · g−1) and TBA value (0.097 ± 0.003) than others. VFD and NAD had higher iodine values (147.166 ± 1.475 and 146.803 ± 1.209, respectively) than others. There were no significant differences in estradiol, vitamin E, peroxide value and the clearance rates of ABTS+ free radicals and DPPH• free radicals with different drying methods. The findings will provide valuable insights into the industrialization of RCO.Graphical

Comparative characterization of fatty acids and volatile substances in Chinese indigenous and hybrid pork in raw, cooked, and reheated states

Fatty acids and volatile substances in hybrid pork (Duroc × Landrace × Yorkshire; DLY) and four indigenous pork (Guangdong small-ear spotted; hill black; Beijing black, BB; and Qingyu) in raw, cooked, and reheated states were explored. The objectives were to determine odor differences between DLY and indigenous pork and the difference in changes after heating and reheating and to clarify the reasons for these changes. Results revealed that C18:1 and C20:4 fatty acids are the key to distinguishing DLY pork from indigenous pork. After cooking, the greatest decrease was observed in the proportion of polyunsaturated fatty acids in pork, and after reheating, monounsaturated fatty acids were detected, except in the BB pork. The substances that accounted for the difference between DLY and indigenous pork were 2,3-octadione, hexanal, 1-octen-3-ol, 2-nonanone (after heating), and (Z)-2-nonenal (after reheating). Reheating reduced the content of nonanal, 2,3-octandione, hexanal, and (E,E)-2,4-decadienal, resulting in the deterioration of the aroma. In the DLY pork, the dramatic increase in the (Z)-2-nonenal content may be the key factor. Principal component analysis identified that the difference in aroma between DLY and indigenous pork increased after reheating, but hierarchical cluster analysis showed that regardless of treatment, flavor difference was smaller between DLY and indigenous pork than among indigenous pigs. The analysis results show that differences in fatty acid content and oxidation path in unsaturated fatty acids were the reasons for the difference in aroma and the deterioration of flavor after reheating.

Transcriptome analysis reveals the synergistic involvement of MGLL and LPIN1 in fatty acid synthesis in broiler pectoral muscles

Fatty acids (FAs) are one of the most important bioactive compounds affecting the quality of meat. In this study, we compared the expression profiles of genes involved in FA production in the breast muscle of Jingxing Yellow chickens at different days of age determined by transcriptomic analysis to identify key genes and pathways regulating the FA composition of the breast muscle. Through clustering analysis of gene expression data, the growth process of broiler chickens can be divided into two stages, namely the growth and development stage at the 35th and 63rd days of age (D35, D63), and the mature stage at the 119th day of age (D119). The content of some important unsaturated fatty acids (UFAs), such as C18:2n6c, C20:4n6, and C22:6n3, in the pectoral muscles, differed significantly between these two stages (p < 0.05). Therefore, we compared the gene expression profiles at D35 and D63 with those at D119, and identified differentially expressed genes (DEGs). The gene modules related to the five UFAs with significant changes were identified by weighted gene co-expression network analysis (WGCNA), and then 150 crossover genes were identified by crossover analysis of the detected DEGs and WGCNA. The results of the pathway enrichment analysis revealed the glycerolipid metabolism pathway related to lipid metabolism, in which the MGLL and LPIN1 genes were particularly enriched. In this study, the expression levels of MGLL and LPIN1 showed an increasing trend during the growth process of broilers, with a negative regulatory effect on the significantly reduced content of C18:2n6c in the pectoral muscle, and a positive regulatory effect on the significantly increased content of C20:4n6. These findings indicated that MGLL and LPIN1 synergistically promote the deposition of FAs, which may further promote the conversion of linoleic acid (C18:2n6c) to arachidonic acid (C20:4n6). Therefore, screening and identifying FA production-related functional genes are key to elucidate the regulatory molecular mechanism of production of FAs in chicken muscle, aiming to provide a theoretical basis for improving chicken meat quality.

Lipase-catalyzed synthesis and characterization of medium-long-medium (MLM) type structured triacylglycerols from peony seed oil

Structured triacylglycerols (STAGs) with medium-chain fatty acids (FAs) at sn-1,3 positions and long-chain FAs at the sn-2 position are known as medium-long-medium (MLM) type STAGs. They can not only provide energy immediately and control weight effectively, but may also provide essential or beneficial FAs to meet the human needs. In this study, MLM type STAGs were synthesized from lipase-catalyzed acidolysis of peony seed oil (PSO) with octanoic acid (OcA) and decanoic acid (DA) as medium-chain FAs in solvent-free systems. Optimal reaction conditions were 1:8 (PSO to OcA/DA), 40 °C and 24 h. The OcA content and DA content at sn-1,3 of two STAGs were 81.1% and 82.5%. The total essential FA (α-linolenic acid and linoleic acid) contents at sn-2 reached 61.5% and 57.2%, and long-chain unsaturated FA contents reached 93.3% and 87.4%. Infrared absorptions of two STAGs were weaker than those of PSO at 723 cm−1 [-(CH2)n-rocking] and 3011 cm−1 [ = CH (cis) stretching]. The end melting temperature and maximum weight loss temperature of STAG rich in DA were higher than those of STAG rich in OcA. This study is conducive to the deep processing of PSO and provides a new and promising substrate for MLM type STAG synthesis.

Walnut meal improves meat quality by modulating intestinal microbes in white feather broilers

Improving the number of amino acids and unsaturated fatty acids in the diet is a good way to raise the quality of the meat. Currently, most research on the quality of broiler meat focuses on genetic traits; nevertheless, it is unclear how meat quality is regulated. This experiment was conducted to investigate the effects of different supplemental levels of walnut meal (WM) on growth performance, amino acid and fatty acid composition, microbial composition, and meat quality of white feather broilers. 1 week old white feather broilers (n = 120; Body weight 83.76 ± 2.32 g), were randomly divided into 3 treatments and 4 replicates. Walnut meal of basic diet (CK), 5 %(WM-L) and 10 %(WM-H) were added to the diets of white feather broilers, respectively. The results showed that walnut meal could increase L* 24 h (24 h brightness) of breast muscle of white feathered broilers (p < 0.05). The amount of essential amino acids (e.g., isoleucine, methionine, leucine, tryptophan, and phenylalanine), umami amino taste acids (glutamic acid), and PUFA/SFA (polyunsaturated fatty acid) (n-3PUFA and n-6 PUFA) in breast muscle increased as the dose was increased. Furthermore, walnut meal regulated amino acid flavour metabolism by increasing the relative abundance of Bacteroides, bifidobacterium, and enterococcus faecalis, according to 16S rRNA sequencing and functional prediction analysis. The correlation showed that amino acid and fatty acid composition was one of the key factors affecting pH value, meat color and tenderness of chicken. In conclusion, dietary addition of walnut meal can increase the content of essential amino acids and unsaturated fatty acids and the relative abundance of beneficial bacteria of broilers, which is of great significance for improving meat quality of white feather broilers.

Fatty acids and squalene and quality parameters of extra virgin olive oil (Olea europaea L.) produced in Mexico

The extra virgin olive oil (EVOO) has a high lipid composition, which is unique and desirable for product diversification, therefore, this oil is frequently adulterated. The objectives of this study are to evaluate fatty acids (FAs) and squalene (SQ) in EVOO produced in El Olivo, Mexico (OMx) and its quality, compared to commercial Olive Oils (COO). The FAs and SQ quantifications in the EVOO-OMx were done with gas chromatography and column chromatography, respectively. The quality of the EVOO-OMx was measured with acidity index (AI) and iodine index (II), and compared with the following COO: (1) OO-Spain, (2) EVOO-Spain, (3) EVOO-Mx, (4) a mixture of vegetable oil (MVO-Mx) and (5) EVOO-OMx. The concentration of unsaturated FAs predominated (89.60 %), where oleic was the majority (76.76 %), and its SQ content was high (10 mg g−1 of oil). The AI in EVOOs was ≤ 0.8 % oleic acid, as reported by international organizations and standards. EVOO-OMx was the one with an II value within that specified for EVOO (78.44 cg I2 g−1). The EVOO-OMx has a higher quality in FAs, SQ and stability than the COO.

Quantity and Quality Evaluation of Girardinia Diversifolia and Girardinia Bullosa Seed Oil

Kenya imports more than 65% of its edible oil requirements. This is due to low oil production and limited sources that cannot adequately meet the high demand by the ever-increasing population. This study aimed to determine the fatty acid profile and assess the quantity and quality of Girardinia diversifolia and Girardinia bullosa seed oil. Its quality was assessed in terms of iodine value (IV), saponification value (SV), acid value(AV), peroxide value(PV), unsaponifiable matter, refractive index (RI), specific gravity(SG) and moisture content and volatile matter. The percentage oil content (18.4 to 21.2/100g dry) was low relative to most common edible oil plants. The highest moisture content recorded was 39.60 with the lowest being 31.24g/ 100g air-dried seeds. The RI ranged from 1.4662-1.4704. The IV ranged from 166-192. The PV was in the range of 8.68 to 13.6. The SV (164-179) was comparable to that of corn oil (187-147). The AV varied from 4.58-7.22. The percent unsaponifiable matter of the oil varied from 2.14-4.10. The fatty acids detected in the oil were decanoic acid, hexadecanoic acid, octadecanoic acid, 9-octadecaenoic acid, 9,12-octadecadienoic acid, eicosanoic acid and heneicosanoic acid. The results showed that Girardinia oil is stable in the first two hours of heating. The results indicated that the oil had a high content of long-chain unsaturated fatty acids, and this guarantees the possibility of using the oil in the food industry.

O-Glycosyltransferase Gene BnaC09.OGT Involved in Regulation of Unsaturated Fatty Acid Biosynthesis for Enhancing Osmotic Stress Tolerance in Brassica napus L.

Osmotic stress is a major threaten to the growth and yield stability of Brassica napus. Post-translational modification with O-linked β-N-acetylglucosamine (O-GlcNAc) is ubiquitous in plants, and participates in a variety of signal transduction and metabolic regulation. However, studies on the role of O-GlcNAc transferase (OGT) in osmotic stress tolerance of plants are limited. In previous study, a O-glycosyltransferase, named BnaC09.OGT, was identified from the B. napus variety 'Zhongshuang 11' by yeast one hybrid with promoter of BnaA01.GPAT9. It was found that BnaC09.OGT localized in both nucleus and cytoplasm. The spatiotemporal expression pattern of BnaC09.OGT exhibited tissue specificity in developmental seed, especially in 15 days after pollination. In view of osmotic stress inducing, the BnaC09.OGT overexpression and knockout transgenic lines were constructed for biological function study. Phenotypic analysis of BnaC09.OGT overexpression seedlings demonstrated that BnaC09.OGT could enhance osmotic stress tolerance than WT and knockout lines in euphylla stage under 15% PEG6000 treatment after 7 days. In addition, compared with WT and knockout lines, overexpression of BnaC09.OGT had significantly higher activities of antioxidant enzymes (SOD and POD), higher content of soluble saccharide, and while significantly less content of malondialdehyde, proline and anthocyanidin under 15% PEG6000 treatment after 7 days. On the other hand, the unsaturated fatty acid content of BnaC09.OGT overexpression was significantly higher than that of WT and knockout lines, so it is speculated that the BnaC09.OGT could increase unsaturated fatty acid biosynthesis for osmotic stress tolerance by promoting the expression of BnaA01.GPAT9 in glycerolipid biosynthesis. In summary, the above results revealed that the function of BnaC09.OGT provides new insight for the analysis of the pathway of O-glycosylation in regulating osmotic stress tolerance in B. napus.

Disruption of Cell Membranes and Redox Homeostasis as an Antibacterial Mechanism of Dielectric Barrier Discharge Plasma against Fusarium oxysporum.

Direct barrier discharge (DBD) plasma is a potential antibacterial strategy for controlling Fusarium oxysporum (F. oxysporum) in the food industry. The aim of this study was to investigate the inhibitory effect and mechanism of action of DBD plasma on F. oxysporum. The result of the antibacterial effect curve shows that DBD plasma has a good inactivation effect on F. oxysporum. The DBD plasma treatment severely disrupted the cell membrane structure and resulted in the leakage of intracellular components. In addition, flow cytometry was used to observe intracellular reactive oxygen species (ROS) levels and mitochondrial membrane potential, and it was found that, after plasma treatment, intracellular ROS accumulation and mitochondrial damage were accompanied by a decrease in antioxidant enzyme activity. The results of free fatty acid metabolism indicate that the saturated fatty acid content increased and unsaturated fatty acid content decreased. Overall, the DBD plasma treatment led to the oxidation of unsaturated fatty acids, which altered the cell membrane fatty acid content, thereby inducing cell membrane damage. Meanwhile, DBD plasma-induced ROS penetrated the cell membrane and accumulated intracellularly, leading to the collapse of the antioxidant system and ultimately causing cell death. This study reveals the bactericidal effect and mechanism of the DBD treatment on F. oxysporum, which provides a possible strategy for the control of F. oxysporum.

Effect of refining process on some quality attributes of screw-pressed avocado oil

Avocado (Persea americana) is a source of vegetable oil abundant in unsaturated fatty acids, vitamins, and diverse nutrients, rendering it a valuable source of functional oil. Refining is a necessary step to achieve avocado oil with high-quality attributes. This research delved into the impact of the refining procedure on some quality attributes of avocado oil obtained through screw pressing. The study encompassed four distinct samples, each corresponding to a specific stage in the refining process, i.e. degumming, neutralization, bleaching, and the crude oil as the control. Findings from the experiments revealed that the yield of avocado oils subjected to cooking pre-treatment (49.19±0.65 %) exceeded those without pre-treatment (45.10±1.71 %). Compared to crude oil, the quality of bleached oil was improved by reducing free fatty acid (52.94 %) and peroxide value (59.38 %). There were noticeable increases in free fatty acid and peroxide value during storage. The physicochemical properties of the extracted oil were affected by the stages of refinement and the duration of storage. FTIR analysis showed that the bleaching stage played a role in removing peroxides, hydroperoxides, and residual moisture. There were no significant changes in fatty acid composition during refinement. Oleic acid (52.0–53.1 %) constituted the largest proportion, trailed by palmitic acid (24.0–24.4 %), linoleic acid (17.2–17.8 %), and palmitoleic acid (4.9–5.6 %). However, unsaturated fatty acids content in avocado oil decreased significantly during storage.

Chemical composition and nutritional characteristics of popular wild edible mushroom species collected from North-Western Romania

Wild edible mushrooms contain substances of nutritional and biological importance for humans, but they can also accumulate potentially toxic elements. The study aimed to determine the proximate composition, fatty acids profile and content of 18 elements (As, B, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Na, Ni, P, Pb, S, Zn) in four species of popular wild edible mushrooms (Agaricus campestris, Boletus edulis, Lepiota Procera, and Russula cyanoxantha) collected from NW Romania. The analysed mushrooms contained 22 – 28 % proteins and 2 – 5 % lipids dry weight (dw) basis, in which the total unsaturated fatty acids contents prevailed over saturated fatty acids. The average contents (mg kg−1dw) of the essential macroelements were: 22900 (K), 5500 (P), 1920 (S), 1250 (Na), 701 (Ca), and 565 (Mg). The contents of potentially toxic elements were lower and decreased in the order of Zn>Fe>Cu>Mn>Cr>Hg>Ni>Pb>As>Cd. The toxicity of these elements is related to the ingested amounts, and thus the health risk was assessed considering their contents. The obtained scores indicated non-carcinogenic health risks, primarily because of the high Hg contents, and children’s vulnerability compared to adults. Fortunately, no carcinogenic risk was indicated for the ingestion of the studied mushrooms.

The effect of citral loading and fatty acid distribution on the oleogels: Physicochemical properties and in vitro digestion

Oleogels containing bioactive substances such as citral (CT) are used as functional food ingredients. However, little information is available on the influence of different oleogel network structure caused by CT addition and fatty acid distribution on its digestion behavior. Coconut oil, palm oil, high oleic peanut oil, safflower seed oil, and perilla seed oil were used in this study. The results showed that perilla seed oil-CT-based oleogels had the highest oil-holding capacity (99.03 ± 0.3), whereas CT addition higher than 10 wt% could lead to the morphology collapse of oleogels. Physical and thermodynamic analyses revealed that CT could reduce oleogel hardness and higher unsaturated fatty acid content is more likely to form oleogel with stable and tight crystalline network. Moreover, the dense structure of oleogels hinders the contact between oleogels and lipase, thus weakening triglyceride digestion. These findings provide valuable insights into the design of oleogels loading with CT.

Study on the in Vitro Inhibitory Activity of Peony Seed Blended Oil on α-Amylase and α-Glucosidase

In recent years, China has been suffering from an increasing number of patients with chronic diseases such as diabetes, hypertension, and heart disease, which are gradually showing a "younger" trend. As health problems become more prominent, choosing good cooking oil has become crucial. People are beginning to realize the significance of a balanced diet and healthy eating habits in maintaining good health. Peony seed oil is rich in nutrients, and its content of unsaturated fatty acids can reach over 85%, with the highest content of α-linolenic acid, which effectively lowers blood sugar. Suppose soybean oil and rapeseed oil are combined and added. In that case, the original efficacy of peony seed oil can be complemented and enhanced, its mechanism of action network can be sound, and its nutritional composition can be enriched. We can obtain an optimal ratio for mixing the above several oils by studying their effects and roles. This paper explored the inhibitory effects of peony seed oil, soybean oil, and rapeseed oil on α-amylase activity and α-glucosidase activity, and their optimal ratios were determined by a one-way test and response surface method. The results showed that the optimal ratio was peony seed oil: soybean oil: rapeseed oil = 60:27:13. The results provide specific technology and reference for the development and utilization of peony and provide a particular theoretical basis for the development of hypoglycemic drugs or health food.

Use of encapsulated açaí oil with antioxidant potential in fresh sausage

The effect of açaí oil capsules on fresh pork sausages was evaluated. Four treatments were developed: C: without addition of açaí oil capsules, T1: with addition of 1.5 g/kg of açaí oil capsules, T2: with addition of 2.5 g/kg of açaí oil capsules, T3: with addition of 3.5 g/kg of açaí oil capsules. The lipid content increased with the addition of açaí oil capsules, and the microbiological results were in accordance with legislation. There was an improvement in the fatty acid profile with the incorporation of açaí oil capsules, with a higher content of unsaturated fatty acids. Açaí oil capsules reduced oxidation, especially protein oxidation, and did not interfere with sensory characteristics. The color and texture parameters were affected by the incorporation of the capsules and storage time. Therefore, the incorporation of açaí oil capsules proved to be effective in improving the oxidation of fresh sausages, as well as improving the fatty acid profile, making the product healthier.