Trans Fat Research Articles

Evaluation of Fuel Consumption and Exhaust Emissions in a Single Cylinder Four-Stroke Diesel Engine Using Biodiesel Derived from Chicken Waste with Additives

Biodiesel is a renewable, locally generated fuel made from vegetable oils, trans fats, or recycled restaurant grease for use in diesel automobiles and other diesel-powered equipment. The physical qualities of biodiesel are comparable to those of petroleum diesel. Biodiesel is used in compression-ignition engines in the same way as petroleum diesel. Biofuel can be made from biomass, but according to the Indian National Policy on Biofuels, biofuel extraction from edible oils is not permitted because it would result in a massive increase in consumer goods prices and perhaps lead to product scarcity. Hence, there is a need to search for alternative biofuel so that it does not affect our nation's national policy. Recently there has been a drastic increase in the consumption of chicken grown in farms. There is a huge problem in disposing of their waste. One major difficulty in waste treatment is poultry manure, often known as slaughter waste. This waste is sometimes dumped on wastelands, roadsides, and the banks of rivers, lakes, and ponds. This creates more sanitary problems for society. According to polls, poultry feces begin to decompose in around three hours. The odor of butcher's waste causes a lot of pollution in the air, as well as an increase in the density of bacteria in the atmosphere. Measures have been taken by the government for the safe disposal of these wastes. One of the major ways of disposal is to recycle this chicken slaughter waste in a useful manner so that it can serve society in a positive way. This could be done by converting this waste into fuel through various processes such as rendering, hydrolysis, extraction, acid esterification, alkaline transesterification, and finally by the extraction process. This produced fuel could be blended with existing diesel in varying concentrations and used in diesel engine-powered vehicles. In this work, the fuel is extracted from the chicken waste and blended with pure diesel and an Al2O3 additive in various proportions. These combinations are then tested on a single-cylinder diesel engine for fuel consumption and emission analysis. The results exhibited an overall better performance when compared to pure diesel.

Development of a GC-FID method for the analysis of fatty acids in palm olein to study the formation of C18:1 trans during deep discontinuous frying processes in El Salvador food industry.

An analytical method for the derivatization of fatty acids to methyl esters using basic catalysis with special emphasis on the identification of the different C18:1 trans isomers was developed and validated, showing excellent accuracy, precision and linearity. This method was employed to evaluate the degradation of palm olein during the deep discontinuous frying process of potatoes and bananas over 60 hours at different temperatures, simulating most habitual food processing methods used in El Salvador. It was observed that untreated oils already showed low levels of trans fatty acids (around 0.085%) although these products were marketed as if they did not contain any trans fats. As expected, the concentration of trans fatty acids in the oil increased throughout the deep-frying process, while contents in mono- and polyunsaturated fatty acids decreased. This degradation of the oil varied depending on the temperature and the amount of water of the product being cooked.

Enzymatic interesterification of perilla seed oil and palm stearin: A sustainable approach to develop a novel zero-trans-fat margarine rich in omega-3 fatty acids.

The study focuses on developing a novel perilla seed oil (PeO)-based polyunsaturated fatty acid-rich margarine fat analogue using enzymatic interesterification. PeO is a rich source of omega-3 fatty acids, however, has limited application due to susceptibility to oxidative and thermal degradation. Moreover, low consumption of omega-3 fatty acids in modern diets serves as a major cause for increased prevalence of cardiovascular diseases. The stability of such oils can be improved by techniques like blending and interesterification. However, blending lacks uniformity, which can be overcome by interesterification. The process conditions, namely, enzyme load, temperature, substrate molar ratio, and reaction time, were systematically optimized using response surface methodology. The optimized interesterified fat was characterized for fatty acid and triacylglyceride (TAG) composition. The physicochemical and functional properties, along with oxidative stability, were also evaluated to determine its overall quality. The structured lipid with zero trans and low saturated fat was developed with 50:50 substrate molar ratio of PeO and palm stearin at 54°C within 5.4h at 6.2% w/w concentration of TLIM enzyme. It exhibited 23.8% degree of interesterification, 435.5g hardness, and 33°C slip melting point. The TAG profile of the resulting fat was significantly modified with increased triunsaturated TAGs like LnLnLn and LnLnL but reduced trisaturated TAGs like PPP. The interesterification process lowered tocopherol composition by 3%. The acid, peroxide, IP (Induction Period), and p-anisidine values of PeO significantly enhanced. The thermal behavior of the developed fat was also modified. The textural properties of margarine developed from optimized fat were comparable to commercial margarine, revealing the application of PeO in healthy margarine formulation.

Mechanism of methyl elaidate on the thermal oxidation behavior

The effects of cis–trans isomerization on the oxidation products of oleic acid (composites and structure characterization) were investigated. The reduction of thermal oxidation reaction of methyl elaidate (ME) was 6.72 % lower than that of methyl oleate (MO), and the oxidation products (core aldehydes) first increased and then decreased with the prolongation of thermal oxidation time. ME exhibited better oxidation stability than MO in free radicals, hydroperoxides, double bonds, aldehydes, and glycerides. The oxidation products were mainly 11-oxo-9-undecenoate (initial stage) and methyl 9-oxononanoate (later stage), following the free radical chain reaction mechanism. The H8 in double bond was more easily dehydrogenated in the chain initiation stage than H11, followed by the formation of core aldehyde through three intermediates and two transition states each pathway. ME required a higher energy barrier (1.3–13.6 kJ/mol) than MO reaction, making it more difficult for ME to undergo thermal oxidation reaction. The transition state 4 and 5 were rate determining steps of chain initiation reaction and proliferation reaction, respectively. This study was of great significance to further control the formation of these trans fats and their oxidation products.

Durum wheat oil oleogels: A study on rheological, thermal, and microstructural properties

Durum wheat oil (WO) is a by-product obtained during wheat milling process characterized by higher amount of bioactive compounds. In recent years, oleogelification, a novel technique to structure oils was developed to replace saturated and trans fats. The aim of this study was to evaluate the performances of WO to obtain stable oleogels using two natural waxes (beeswax BW and carnauba wax CW) at different ratio (4, 7 and 8 %, w/w) respect to sunflower oil (SO) used as control. Oleogels were analyzed for fundamental rheological properties, microstructure and oil loss. Results showed as a concentration below 7 %, weak networks were observed for all samples because the predominance of viscous moduli (G’’) over elastic ones (G’) and high oil loss. Nevertheless at 8 % of waxes, stability in terms of all analyzed parameters was highlighted for all samples (WO_BW showed the lowest). Moreover, WO samples with 7 % and 8 % of CW displayed very high stability in terms of all considered parameters, also at high temperatures, showing strong networks and reaching the optimum solid-like gel without significant differences respect to SO one. Obtained results highlighted the WO ability to be employed, as alternative to SO to develop oleogels with optimal performances and stability.

The Relationship Between Metabolic Syndrome with Physical Activity and Eating Habits: The Result of the Tabari Cohort Study

Background: Metabolic syndrome (MetS) is a group of metabolic issues that increase the risk of type 2 diabetes and heart disease. Objectives: To reduce deaths from type 2 diabetes and heart disease, this study was conducted to determine the relationship between metabolic syndrome, physical activity, and eating habits in participants of the Tabari cohort study. Methods: In this descriptive cross-sectional study, data from the Tabari cohort in an urban and mountain area in Sari, Mazandaran, was utilized from June 2015 to November 2017. Background information of participants was documented, and their eating habits were assessed using a food habit questionnaire. Additionally, the physical activity levels of the participants were recorded. All individuals were assessed for metabolic syndrome according to the third Adult Treatment Panel (ATP III) guidelines. The gathered data was then inputted into SPSS V.23 software for analysis. Qualitative variables, such as demographic and epidemiological data, were compared between the two groups using the chi-square test, while quantitative variables were compared using an independent t-test. Results: A total of 10,255 adults between the ages of 35 and 70 participated in this study, and after applying entry and exit criteria, 9,976 people, including 4,083 with metabolic syndrome and 5,893 healthy individuals, were included in the final analysis. There was no significant difference in the average Body Mass Index (BMI) between individuals with metabolic syndrome (30.6 ± 4.5 kg/m²) and healthy individuals (26.8 ± 4.4 kg/m²). However, individuals with metabolic syndrome exhibited significantly higher values for height, weight, waist circumference, abdominal circumference, and wrist circumference compared to the control group (P = 0.001). The average Metabolic Equivalent of Task (MET) for the entire population was 43.03 ± 9.27, with a median of 40.68 (range: Twenty-four-one hundred three) hours/day. A greater percentage of individuals with metabolic syndrome (57.0%) and healthy individuals (45.2%) had MET values below the average (P = 0.001). Regarding energy intake, individuals with metabolic syndrome consumed an average of 2189.74 ± 721.90 calories, while healthy individuals consumed 2354.92 ± 4.04 calories, showing a significant difference (P = 0.006). Moreover, healthy individuals demonstrated significantly higher consumption of added salt in food, fried foods, fried potatoes, fried onions, fried vegetables, and various types of cooking oils compared to those with metabolic syndrome (P = 0.001). Conclusions: Based on the results of the Tabari cohort study, the prevalence of metabolic syndrome in Mazandaran was 41.10%, highlighting the need for prevention and screening programs. In this study, individuals with metabolic syndrome consumed fewer fried foods, trans fats, and daily calories compared to the healthy group. Considering that this study is cross-sectional and utilized data from the Tabari cohort, it is assumed that the difference is due to dietary compliance and lifestyle changes in patients with metabolic syndrome. It is recommended that prospective studies be designed to evaluate the causes of differences in metabolic syndrome components between the two groups.

β-carotene and resveratrol loaded glycerol monostearate-based oleogels: Physicochemical characterization at low gelation concentrations

Oleogels are semi-solid systems that can function both as replacers of trans and saturated fats and/or as carriers of lipophilic bioactive compounds. However, bioactive compounds can affect the structure of the oleogel matrix and this effect depends on the properties of such compounds. Therefore, the aim of this study was to develop oleogels loaded with β-carotene (BC) or resveratrol (R), with low concentrations of glycerol monostearate (GMS, 2–5 wt%) and sunflower oil as organic solvent. The gels were characterized by polarized light microscopy, rheological measurements, differential scanning calorimetry, oil binding capacity and Fourier transform infrared spectroscopy. At higher GMS concentrations, stronger oleogels and higher temperatures associated with transitions (sol–gel/gel–sol and crystallization/melting) were observed. The incorporation of bioactive compounds modified the gelation behavior. BC weakened the oleogel structure during the transient molecular organization of GMS, whereas R increased the dynamic moduli. BC also caused slight oil release at lower concentrations, while R improved retention. The high hydrophobicity of BC may be disturbing the solubility balance of the system, while R has phenolic hydroxyl groups that may strengthen hydrogen bonds. However, there were no considerable changes in mechanical properties after storage. We hypothesize that the molecular organization of GMS over time may be masking the modifications that bioactive compounds cause in mechanical properties. In fact, changes in the structure were revealed, as the addition of BC or R changed the morphology of the three-dimensional network crystals. Thus, the results can contribute to the rational choice of system components using low concentrations of oleogelator, as the composition of the bioactive compound exerts influence on the modulation of lipid matrices.

Structuring low-density lipoprotein-based oleogels with pectin via an emulsion-templated approach: Formation and characterization

Due to the adverse health effects associated with saturated and trans fats, novel oleogels based on egg yolk low-density lipoprotein (LDL) and pectin (PE) as solid fat substitutes were developed using the emulsion-template method. This method involves structuring an oil-in-water emulsion with LDL and PE, followed by evaporation of the aqueous phase, resulting in the entrapment of liquid oil within a crystal network. In addition, the methodology evaluated the impacts of pH and PE/LDL mass ratio on the microstructure, physicochemical properties, and stability of the prepared emulsions and their corresponding oleogels. The PE/LDL complex-based emulsions exhibited small droplet size (9.95 and 9.67 μm), pronounced gel-like structure, and high viscosity and stability at optimum pH (6.0) and PE/LDL ratio (1:5), respectively. FTIR results emphasized that electrostatic interactions played more significant roles than hydrogen bonding in the interactions between the carboxyl group of PE and the amino group of LDL. Besides, the oleogels, based on LDL/PE-stabilized emulsions, showed a unique crystal structure and moderate rheological and textural properties, resulting in an increased oil-binding capacity of 83.74%. In conclusion, the unique aspect of this study was the combination of these biopolymers, which could have great potential for creating oleogels from edible oils using an emulsion-templated method. Thereby, these results could provide a novel approach for producing high-quality oleogels from LDL and PE for food applications.

Evolution of critical nutrients (salt, sugars and saturated fats) in Spanish foods and beverages in the last 25 years

Non-communicable diseases (cardiovascular diseases, cancer, chronic respiratory diseases, diabetes, etc.) are the leading cause of death worldwide, accounting for 71 % of global deaths. The risk factors for all of them are closely linked to lifestyle and in particular to diet. For this reason, public health policies in European Union countries, in line with World Health Organization (WHO) recommendations, include in their priority measures actions aimed at promoting healthier food environments. One of these measures are policies for the reformulation of processed foods to reduce critical nutrients: salt, saturated fats, trans fats and added sugars. In Spain, as part of the NAOS Strategy, food reformulation measures have been implemented since 2008. Of all of them, the Plan de Colaboración para la Mejora de la Composición de Alimentos y Bebidas y otras Medidas 2020 stands out, which has led to a reduction in the content of salt, sugar, saturated and total fat in foods belonging to 57 subcategories marketed by the main food manufacturing and marketing companies from 2016 to 2021. Despite this, to date no population-based study has been conducted to test the impact of the measure on the diet of the Spanish population. The present article, by way of example, shows results of the theoretical estimation of total sugar intake in the pre-reformulation period (2016) and post-reformulation period (2024) based on the consumption of beverages in Spain. Data highlight that reformulation policies could have positive effects that need to be evaluated in representative studies of the Spanish population assessing the overall diet, in order to solidly confirm their positive effects on the population's diet.

Impact of dietary fats on mental health: Omega-3, saturated, and trans fats in a healthy Israeli population

This study investigates the relationship between dietary fat consumption and mental health in a healthy Israeli population, addressing a gap in research regarding the effects of specific fats—Omega-3, saturated fats, and trans fats—on mental well-being. Despite existing studies on general eating patterns and mental health, limited research focuses on these specific dietary fats within this population. A sample of 98 participants was analysed using a correlational design and measures, including nutrition and psychological self-reported questionnaires. Results revealed that higher consumption of trans fats was significantly associated with increased depressive symptoms, with depressive scores significantly higher in those with a high trans-fat intake (M = 16.67, SD = 5.81) compared to those with lower intake (M = 10.25, SD = 4.95). Additionally, the interaction between trans-fat consumption and PUFA/SFA ratio significantly predicted depressive scores (β = 10.86, p < .001 for high PUFA/SFA ratio; β = 3.77, p < .001 for low PUFA/SFA ratio). Similarly, higher trans-fat consumption was linked to increased anxiety symptoms, as indicated by anxiety scores (β = 12.08, p < .001 for high PUFA/SFA ratio; β = 5.22, p < .05 for low PUFA/SFA ratio). Conversely, consumption of saturated fats did not significantly affect mental health, though interactions with PUFA/SFA ratios were noted (β = .14, p < .05 for high PUFA/SFA ratio). The study highlights the complex relationships between different types of fatty acids and mental health, contributing to a deeper understanding of how specific dietary fats impact mental well-being. These findings suggest potential avenues for nutritional interventions to improve mental health, mainly by reducing trans-fat intake.

What is the dietary intake and nutritional status of defence members: a systematic literature review.

Optimal diet and nutrition is vital for military readiness, performance and recovery. Previous research on military diets has primarily focused on the nutritional composition of field/combat rations and dietary intake during deployment. There is accumulating research exploring the usual free-living dietary intake and nutritional status of defence members in garrison (i.e. military bases on which personnel are stationed). However, no comprehensive review has been conducted to assess the overall dietary quality of defence members internationally. Therefore, this review assessed the diets of military populations against national nutritional guidelines and Military Dietary Reference Intakes (MDRI). A systematic literature review of original research was conducted. CINAHL, Medline (EBSCO), Scopus (Elsevier), PubMed and AMED databases were searched up to the 20/02/2023. A total of thirty-six studies met the inclusion criteria. The overall quality of included studies was high, with a low risk of bias. The diet quality scores indicate poor to fair diet quality among defence members. Defence members display low intakes of fruits, vegetables, wholegrains, seafood, plant protein and nuts and high intakes of added sugars, trans fat and processed meat. Results also indicated suboptimal intake of fibre, essential fatty acids, vitamin A, vitamin E, folate, Mg, Zn and iodine. This may lead to reduced performance, increased risk of chronic diseases and mental health disorders. More research is needed to assess the long-term consequences of poor diet quality in defence members. These results require the attention of policymakers to ensure that military education and food environment is supportive of healthy eating.

The role of dietary modification in the prevention and management of metabolic dysfunction-associated fatty liver disease: An international multidisciplinary expert consensus

Metabolic dysfunction-associated fatty liver disease (MAFLD) or metabolic dysfunction-associated steatotic liver disease (MASLD), has become the leading cause of chronic liver disease worldwide. Optimal dietary intervention strategies for MAFLD are not standardized. This study aimed to achieve consensus on prevention of MAFLD through dietary modification. A multidisciplinary panel of 55 international experts, including specialists in hepatology, gastroenterology, dietetics, endocrinology and other medical specialties from six continents collaborated in a Delphi-based consensus development process. The consensus statements covered aspects ranging from epidemiology to mechanisms, management, and dietary recommendations for MAFLD. The recommended dietary strategies emphasize adherence to a balanced diet with controlled energy intake and personalized nutritional interventions, such as calorie restriction, high-protein, or low-carbohydrate diets. Specific dietary advice encouraged increasing the consumption of whole grains, plant-based proteins, fish, seafood, low-fat or fat-free dairy products, liquid plant oils, and deeply colored fruits and vegetables. Concurrently, it advised reducing the intake of red and processed meats, saturated and trans fats, ultra-processed foods, added sugars, and alcohol. Additionally, maintaining the Mediterranean or DASH diet, minimizing sedentary behavior, and engaging in regular physical activity are recommended. These consensus statements lay the foundation for customized dietary guidelines and proposing avenues for further research on nutrition and MAFLD.

The Method That Makes Oils and Fats Healthier: Interesterification

Lipids, which provide various additives to the food industry, are developed with various modification techniques. In addition to hydrogenation and fractionation techniques, interesterification has become widespread in recent years. This technique, which has been used for more than a century, is classified as chemical or enzymatic interesterification, depending on the use of metal alcoholate or enzyme as a catalyst during the redistribution of fatty acids in the triglyceride ester on glycerol. Since the partial hydrogenation technique has been abandoned due to the formation of trans fatty acid, interesterification is carried out in the production of trans fat-free oil, in the production of breast milk substitutes, in the optimization of cocoa butter substitutes and equivalents, in the formation of structured lipids with nutritional advantages and in the lipid composition in the edible film. With its expanding area of use, its effect on health has been investigated, and the information obtained from studies on humans is that it does not have a negative effect. However, more work is needed on this subject. On the other hand, the World Health Organization recommends consumption of interesterified fats in order to reduce trans fat consumption. The objective of this review was to gather information about interesterification which has become widespread in the oil industry and has been used in new products. The outcome of this study could help better understanding and utilization of interesterification for future research and applications.

Smoke Points: A Crucial Factor in Cooking Oil Selection for Public Health

: Cooking oils and fats play a significant role in our daily diet and culinary practices by enhancing flavours, textures, and nutritional value. However, overheating these fats can compromise the quality and safety of cooked foods. When oils and fats exceed their smoke points, they undergo chemical breakdown, producing volatile compounds, off-flavours, and undesirable odors, including harmful substances like small chain fatty acids, trans fats, acrylamides, and polycyclic aromatic hydrocarbons. It is crucial to avoid overheating oils to mitigate the formation of these toxic substances and instead opt for those with higher smoke points for high-temperature cooking methods. The smoke point, indicating the temperature at which visible smoke is emitted, serves as a critical indicator of thermal stability and suitability for various cooking oils and fats. Therefore, understanding and considering the smoke points of different oils and fats are essential for maintaining food quality and safety in culinary practices. This review consolidates existing knowledge on the smoke points of various oils and fats and methods for determining smoke points, providing a list of fifty-one oils and fats with their respective smoke points and highlighting their applications in cooking. By considering the smoke point, chefs, cooks, and food manufacturers can select oils that optimize cooking, frying, taste, texture, flavour enhancement, salad dressings, marinades, baking, and overall safety in their culinary practices. Mindfulness of the smoke point helps prevent the degradation of nutritional value and the generation of harmful compounds during the cooking process.

Trans-fat labelling and potential presence of industrially produced trans-fat in the New Zealand packaged food supply: 2015–2019 & 2022

Background and aimThe World Health Organization (WHO) recommends that countries reduce industrially produced TFA (iTFA) in the food supply. However, New Zealand (NZ) has no mandatory regulation to control amounts of iTFA in foods. The objectives of this study were to assess within the NZ packaged food supply in recent years (2015-19 and 2022): i) the availability of products displaying information on TFA content on nutrition information panels (NIPs), ii) the content of TFA declared, and iii) the presence/potential presence of iTFA (n = 85,892 products). Methods and resultsA database of packaged foods from major NZ supermarkets was used. TFA contents declared on NIPs were benchmarked against limits recommended by the WHO and the Canadian Trans Fat Task Force. Proportions of products listing specific ingredients (containing iTFA) or non-specific ingredients (potentially containing iTFA) were examined. Trends in proportions were assessed (Mantel–Haenszel tests). Among all products and years examined (n = 81,591), 84.0 % did not display information on TFA content. Across all products declaring TFA contents and years 15.4 % and 6.4 %, respectively, were above the WHO and Canadian TFA limits. Across all products and years, 0.8 % and 13.6 % listed ingredients that contained or potentially contained iTFA, respectively. Across 2015–2019, there was a trend of decrease in the proportions of products listing specific (0.9 %–0.7 %; P = 0.018) and non-specific ingredients (15.1 %–12.8 %; P < 0.001). ConclusionInformation on the TFA content and ingredients containing iTFA in NZ packaged foods is lacking and ambiguous and government-led interventions to control and reduce TFA in the food supply are warranted.

Trends in Children’s Exposure to Food and Beverage Advertising on Television

Reducing children's exposure to advertisements promoting unhealthy foods and beverages has been recognized by the World Health Organization as a key strategy to improve children's diets and reduce childhood obesity. To examine changes in children's exposure to food-related (food, beverage, and restaurant) television advertising, including for products high in nutrients to limit (NTL; ie, saturated fat, trans fat, total sugars, and sodium) based on federal Interagency Working Group guidelines, following changes in the voluntary industry self-regulatory Children's Food and Beverage Advertising Initiative (CFBAI). This repeated cross-sectional study used US television ratings data on advertising exposure from The Nielsen Company for 2013, 2014, 2015, 2018, and 2022. Food and beverage product advertisements were assessed for nutritional content. Participants included 2- to 5-year-old and 6-to 11-year-old children. Data analysis was performed from July 2023 to January 2024. Changes in CFBAI standards in 2014 and 2020. The primary outcome was the number of food-related advertisements seen per year and percentage of food and beverage product advertisements high in NTL, on all programming and children's programming (defined as ≥35% child audience share). From 2013 to 2022, total advertisements seen per year declined by 77.6% (from 4611 to 1035) for 2- to 5-year-olds and by 78.5% (from 4860 to 1046) for 6- to 11-year-olds. Advertisements seen on children's programming decreased by 95.1% (from 1703 to 84 per year) for 2- to 5-year-olds and by 97.0% (from 1745 to 52 per year) for 6- to 11-year-olds. The percentages of advertisements for products high in NTL decreased from 2013 to 2022 but were still high: 68.9% for all programming and 63.9% for children's programming for 2- to 5-year-olds, and 68.4% for all programming and 60.6% for children's programming for 6- to 11-year-olds. The majority (51%-52%) of CFBAI-member food and beverage advertisements on children's programming remained high in NTL. Black children saw more food-related television advertisements than White children (58% more for 2- to 5-year-olds and 72% more for 6- to 11-year-olds); however, the percentage of advertisements for food and beverage products high in NTL seen was similar by race. In this repeated cross-sectional study of children's exposure to food-related television advertisements, exposure via children's programming decreased substantially. However, most advertisements seen were still for unhealthy products, and exposure from all programming remained substantial. Findings of more than 90% of advertising exposure not from children's programming and more than 1000 food-related advertisements seen per year suggest the need for government regulations based on time of day rather than programming.

Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological, and Textural Characteristics of Olive Oil Oleogels.

Oleogels are of high interest as promising substitutes for trans fats in foods. An emulsion-templated method was used to trap olive oil in the chitosan crosslinked with vanillin matrix. Oil in water emulsions (50:50 w/w) with different chitosan content (0.7 and 0.8% w/w) with a constant vanillin/chitosan ratio (1.3) were air-dried at different temperatures (50, 60, 70, and 80 °C) and freeze-dried (-26 °C and 0.1 mbar) to produce oleogels. Only falling rate periods were determined during air-drying kinetics and were successfully modeled with empirical and diffusional models. At a drying temperature of 70 °C, the drying kinetics were the fastest. The viscoelasticity of oleogels showed that the elastic modulus significantly increased after drying at 60 and 70 °C, and those dried at 50 °C and freeze-dried were weaker. All oleogels showed high oil binding capacity (>91%), but the highest values (>97%) were obtained in oleogels with a threshold elastic modulus (50,000 Pa). The oleogels' color depended on the drying temperature and chitosan content (independent of the drying method). Significant differences were observed between air-dried and freeze-dried oleogels with respect to oxidative stability. Oxidation increased with the air-drying time regardless of chitosan content. The found results indicated that drying conditions must be carefully selected to produce oleogels with specific features.

Consequential Effect of Intake of Fatty Acid through Milk and Butterfat (Ghee)

Milk fat is observed to have high nutritional properties and other health benefits. The fat in milk is the most complicated natural fat since it comprises over 400 distinct fatty acids. The saturated fatty acids present in milk account for approximately 70% by weight (5). The most important fatty acid from a quantitative viewpoint is palmitic acid (16:0), which accounts for approximately 30% by weight of the total fatty acids. Myristic acid (14:0) and stearic acid (18:0) make up 11 and 12% by weight, respectively. Oleic acid is the major unsaturated fatty acid present in milk. The fatty acid composition of milk fat determines its nutritional value. The fatty acids found in milk vary in terms of their structure, cis or trans isomers, amount and location of double bonds, and chain length. The chemical makeup and content of the fatty acids present determine the physical and nutritional characteristics of the fat. The fatty acids in milk also have nutritional value and offer certain health advantages. Eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and other polyunsaturated fatty acids are considered to help prevent coronary artery disease (CAD) and other age-related neurodegenerative illnesses. Many of these therapeutic properties are unknown even today. The impact of fatty acids on human health is a topic that is always under dispute. Here we discuss how fatty acids act in terms of human health. Regulations have been implemented to ensure reduced risk due to the intake of fatty acids like trans fatty acids. Trans fats can increase the risk of CHD.

Improved physicochemical properties of bigels produced with ethyl cellulose-based oleogel and moderately deacetylated konjac glucomannan hydrogel

The ideal physicochemical properties of bigels are important for food applications. Therefore, a new bigel was prepared based on mixed beef tallow and soybean oil oleogel and deacetylated konjac glucomannan (KGM) hydrogel. The effect of the deacetylation degree of KGM on the physicochemical properties and microstructure of bigels was studied. The bigel containing moderate deacetylation degree of KGM had better rheological properties and hardness (319.84 g) than that with low and high deacetylation degrees of KGM. The interactions among the bigel components were analyzed by Fourier transform infrared spectroscopy and molecular dynamics simulation, indicating that the formation of the bigels was dominated by electrostatic interactions. Overall, the bigels containing moderate deacetylation degree of KGM had better physical properties, which may provide a theoretical foundation to develop bigels with low cholesterol, trans and saturated fats levels to replace traditional solid fats in food industry.

Distinct gut flora profile induced by postnatal trans-fat diet in gestationally bisphenol A-exposed rats.

There has been much evidence showing the repercussions of prenatal bisphenol A (BPA) exposure with a postnatal high fat-diet (HFD) on offspring's health. However, the information on how the interaction between these two variables affects the gut microbiome is rather limited. Hence, we investigated the impact of a postnatal trans fat diet (TFD) on the gut microbiome of offspring exposed to BPA during the prenatal period in an animal model. Pregnant rats were divided into 5 mg/kg/day BPA, vehicle Tween80 (P80) or control (CTL) drinking water until delivery (N = 6 per group). Then, weaned male pups were further subdivided into three normal diet (ND) groups (CTLND, P80ND, and BPAND) and three TFD groups (CTLTFD, P80TFD, and BPATFD) (n = 6 per group). 180-250 g of faecal samples were collected on days 50 and 100 to assess the composition of the offspring's intestinal flora using next-generation sequencing. The alpha diversity indices of TFD offspring with and without BPA were markedly lower than their ND counterparts (p<0.001-p<0.05). The beta diversity, hierarchical cluster and network analyses of the offspring's microbiome demonstrated that the microbiome species of the TFD group with and without BPA were distinctly different compared to the ND group. Consistently, TFD and ND offspring pairings exhibited a higher number of significantly different species (p<0.0001-p<0.05) compared to those exposed to prenatal BPA exposure and different life stages comparisons, as shown by the multivariate parametric analysis DESeq2. Predictive functional profiling of the offspring's intestinal flora demonstrated altered expressions of genes involved in metabolic pathways. In summary, the gut flora composition of the rat offspring may be influenced by postnatal diet instead of prenatal exposure to BPA. Our data indicate the possibility of perturbed metabolic functions and epigenetic modifications, in offspring that consumed TFD, which may theoretically lead to metabolic diseases in middle or late adulthood. Further investigation is necessary to fully understand these implications.