Salad Dressings Research Articles

Fermented unripe tomato paste - Development of innovative salad dressings as a contribution to circular economy.

As food trends evolve towards sustainable, healthy, and mildly processed products, it is essential to consider new food sources, which contribute to positive changes in the food industry and originate interesting new products. For the tomato industry, where only completely red tomatoes are used, unripe and non-red tomatoes constitute an important by-product, with important losses in the field of a perfectly edible vegetable food source. To give value to this unripe tomato, a fermentation with a consortium of lactic acid bacteria and yeast was previously optimized, originating an acidic pulp with optimized nutritional characteristics and great potential for salad dressing development. Pulp's texture was improved with two hydrocolloid systems: 0.5 g/100 g of xanthan gum; and a mixed system of xanthan gum and kappa-carrageenan (0.1 g/100 g each). After rheology optimization, spices and condiments were added to the thickened fermented pulp, and promising tasty sauces were obtained. These sauces were presented to a consumers' panel, with good acceptance. The production of these new healthy sauces aims to mitigate unripe tomato waste, adding value to the tomato industry by using a major industrial by-product.

Vinegar: A functional ingredient for human health

Vinegar is a well-known natural food product derived from alcoholic and subsequently acetous fermentation of carbohydrate-rich foods. Vinegar is widely used in the food industry; domestically for pickling vegetables and fruits, and as an ingredient in condiments like salad dressings, ketchups, and mayonnaise; and traditionally as a food seasoning and preservative. Historically, vinegar has been used for medicinal purposes such as a cure for stomach aches, wounds, burns, rashes, and oedema conditions. Different types of vinegar are found worldwide such as rice, black, balsamic, grain, and fruit vinegars. These are produced from different raw materials, and using different fermentation methods to give unique tastes and flavours. Vinegar, while enhancing physiological functions such as lipid metabolism, blood glucose level control, and body weight management, also possesses anticancer, antibacterial, antioxidant, and anti-infection properties. It is considered as a good source material for many bioactive compounds including organic acids, melanoidins, polyphenols, ligustrazine, and tryptophol. The pharmacological and metabolic benefits of vinegar are believed to be due to these bioactive compounds present in vinegar. Acetic acid (CH3COOH) is the essential component of vinegar; it is slightly volatile and has a strong and sour aroma and flavour. Regular consumption of vinegar-containing foods is considered important for keeping many life-style related diseases like diabetes, hypertension, hyperlipidaemia, cancers, and obesity in check. Therefore, the present review aims at highlighting the health benefits associated with vinegar consumption for the physiological well-being of an individual.

Vinegar: A functional ingredient for human health

Vinegar is a well-known natural food product derived from alcoholic and subsequently acetous fermentation of carbohydrate-rich foods. Vinegar is widely used in the food industry; domestically for pickling vegetables and fruits, and as an ingredient in condiments like salad dressings, ketchups, and mayonnaise; and traditionally as a food seasoning and preservative. Historically, vinegar has been used for medicinal purposes such as a cure for stomach aches, wounds, burns, rashes, and oedema conditions. Different types of vinegar are found worldwide such as rice, black, balsamic, grain, and fruit vinegars. These are produced from different raw materials, and using different fermentation methods to give unique tastes and flavours. Vinegar, while enhancing physiological functions such as lipid metabolism, blood glucose level control, and body weight management, also possesses anticancer, antibacterial, antioxidant, and anti-infection properties. It is considered as a good source material for many bioactive compounds including organic acids, melanoidins, polyphenols, ligustrazine, and tryptophol. The pharmacological and metabolic benefits of vinegar are believed to be due to these bioactive compounds present in vinegar. Acetic acid (CH3COOH) is the essential component of vinegar; it is slightly volatile and has a strong and sour aroma and flavour. Regular consumption of vinegar-containing foods is considered important for keeping many life-style related diseases like diabetes, hypertension, hyperlipidaemia, cancers, and obesity in check. Therefore, the present review aims at highlighting the health benefits associated with vinegar consumption for the physiological well-being of an individual.

Improving interface properties of zein hydrolysis and its application in salad dressing through dispersion improvement assisted by potassium oleate aqueous solution

Zein hydrolysis is difficult to achieve due to a high content of hydrophobic amino acids and poor solubility, which limits its application in the food industry. Potassium oleate, an anionic surfactant, can interact with globular proteins to improve properties. In this paper, potassium oleate was used to construct a new reaction system to improve the solubility of zein and to improve the interfacial properties of zein by enzymatic hydrolysis. Results showed that zein solubility increased by 65.48% at potassium oleate concentration of 10 g/L. The surface hydrophobicity of zein decreases with the increase of enzymolysis time. Compared to zein without enzyme treatment, the emulsification activity and emulsification stability of zein increased by 3.57 and 4.63 times, and the foaming capacity and foaming stability increased by 73.45% and 44.65% when the enzymatic hydrolysis time is 10 min. The static and dynamic rheological results show that the rheological properties of enzymatically hydrolyzed zein solution as a fat substitute when replacing 10% of oil are most similar to those of full-fat salad dressing. This study may offer a facile approach to develop novel food-grade material, which are beneficial for the better application of zein in the food industry.

Physical properties, chemical composition, and nutritional evaluation of common salad dressings.

Salad dressings (SDs), a subcategory of flavored sauces with more than 20% fat content and less than 30% moisture content, is favored by consumers due to its delicacy. The physical properties, chemical composition and nutritional evaluation of common SDs on the Chinese market needs to be systematically investigated. This study compared the quality (physical properties, proximate composition, amino acids, fatty acids, and minerals) of six commercially available sweet SDs (SD1, SD2, SD3, SD4, SD5, and SD6) from the Chinese market. The results indicated that the water activity of six SDs was less than 0.60 (0.35–0.41), the moisture content was less than 65% (24.0–60.0%), and the crude fat content was between 23.25 and 64.15%. The essential amino acid index (EAAI) of SD3, SD1, SD2, and SD4 was greater than the FAO/WHO standard (EAAI = 75). Numerous fatty acids were detected, mainly linoleic and oleic acids; n-3 polyunsaturated fatty acids were ranged from 1,090 mg/100 g to 2,520 mg/100 g. In addition, SDs were rich in minerals such as Mg, Ca, and Fe and the atherogenic index and thrombogenic index were 0.03–0.09 and 0.77–0.91, respectively. In summary, this work helps to provide key nutritional information on the composition of common SDs. The availability of this data may help purchasers with different nutritional needs to make informed choices about the use of SD and encourage more moderate consumption of pre-packaged sauces.

Cashew Yogurt sebagai Bahan Pangan Fungsional yang Menunjang Good Life Style pada Anak

Adequate toddler nutritional intake is a major contribution to nutritional status and health status. Yogurt is a nutrient-rich intake with more nutritional quality than milk because it is easily digested and has therapeutic. Cashews contain chemical compounds that are useful as antibacterial and antiseptic. From several research results there is a gradual increase in calcium, magnesium, sodium and manganese in cashew milk yogurt which can support Life Style. Descriptive research with a population of 25 children in Karanganyar village who are willing to eat samples of cashew yogurt given to them. The sampling technique was Total Sampling, Research Instruments and the instrument used in this study was a questionnaire to obtain organoleptics from cashew yogurt (taste, color, aroma, appearance, consistency), development and good life style. The Good Life Style studied in this study are Body Mass Index, children's sleep patterns, sports activities, consumption patterns of food/drinks containing 5P, use of gadgets,and health or growth checks of children. The results showed that respondents tended to have a normal body index,because during the pandemic, respondents were only at home.This research has several stages, namely making yogurt work starters, making cashew yogurt, ph test, and organoleptic test. In making yogurt stsrter we use purple cabbage for making cashew yogurt. The cashew yogurt application is used as a salad dressing (thick yogurt).The taste of cashew yogurt is delicious as much as 48%,while the taste of ordinary cow yogurt is 36% which can be used as functional food that supports a child's good life style.

Bacteriological assessment on ready-to-eat salad sold in some fast food centers in Azare town, Bauchi State, Nigeria

Eating food that is contaminated by bacteria is one of the main reasons for food poisoning. Food poisoning can be caused by several bacterial species that are present on the raw vegetables and fruits and also in the dairy products that are used in the salad dressings and toppings. This study was carried out to isolate and identify pathogenic micro-organisms associated with ready-to-eat salads obtained from selected fast food centers in Azare town of Bauchi State, Nigeria. Samples of salads were collected from randomly selected locations within the town and subjected to microbial culture in Nutrient and MacConkey agar media for isolation of bacteria. Three bacterial species were isolated, namely; Salmonella Spp, Escherichia coli and Staphylococcus aureus. The total colony count ranged from 3.01x101 cfu/g to1.5x 103 cfu/g respectively. The order of increasing colony count of bacteria isolated was Salmonella Spp, E. coli, and Staphylococcus aureus. The results from the studies showed that ready-to-eat salads samples obtained from the fast food centers have high microbial load and as such do not meet bacteriological standards. Therefore, consumption of such products may pose public health problem. It is therefore recommended that the total hygiene and sanitary conditions under which those fast foods centers operates should be monitored by the relevant Government agencies and stringent supervision of processing methods are applied.

Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate

The food industry is constantly reformulating different foods to fulfill the demands of the consumers (natural ingredients and good sensory quality). The present work aimed to produce low-fat mayonnaises using 30.0, 22.5, and 15.0% oil, 1% soy protein isolate (SPI) or spirulina (Arthrospira platensis) protein concentrate (SPC), and 2% sodium alginate. The physical properties (thermal stability, rheological behavior, and particle size), the sensory attributes (appearance, texture, taste, and acceptability), the purchase probability, and amino acid availability (after a simulated digestion) were evaluated. The mayonnaises demonstrated good thermal stability (>90%) using 22.5 and 15% oil, all products showed shear-thinning behavior and a consistency index of 20–66 Pa·s. The reduction of oil from 30 to 15% increased the particle size from 6–9 µm to 10–38 µm. The most acceptable product was the formulated with SPI and 22.5% oil (8.3 of acceptability and 79% of purchase probability). Finally, the addition of proteins improved the total essential amino acids compared to a commercial product (28 and 5 mg/25 g, respectively). In summary, it was possible to obtain well accepted products with high purchase probability using low concentrations of oil and vegetable proteins.

Resin glycoside extracts from Ipomoea aquatica retard lipid digestibility of high-fat food in vitro

Due to the considerable increase in the prevalence of obesity, there is an increased interest in developing safe and effective anti-obesity treatments from fruits and vegetables. In this study, Ipomoea aquatica, commonly known as Kang Kong in Southeast Asia was first reported to contain potent pancreatic lipase (PL) inhibitors due to resin glycosides (RG). Ipomoea aquatica extract demonstrated a dose-dependent inhibitory activity against PL with an Orlistat equivalent (OE) value of 6.86 ± 0.51 × 10-4. In vitro lipolysis study showed that consuming RG in tandem with high-fat food (butter & salad dressing) was effective in delaying enzymatic fat digestion by inhibiting PL. Pre-incubation of PL with RG extract before substrate addition also significantly enhanced their inhibitory activity. However, RG was unstable when subjected to high heat treatments (90 °C). Overall, these results provided useful knowledge of RG as PL inhibitors for body weight management.

Value-added salad dressing enriched with red onion skin anthocyanins entrapped in different biopolymers.

In this study, red onion skin extract was used to obtain food ingredients. Complex biopolymeric matrices were dissolved in the anthocyanin-rich aqueous extract, followed by gelation and freeze-drying. Powders were characterized regarding encapsulation efficiency (EE), phytochemical content, color, antioxidant activity, and microstructure. Storage and simulated digestion stability were also assessed. Two powders with high contents of bioactives and antioxidant activity were obtained. The highest EE was acquired for the powder with a higher polysaccharides concentration (V2). In addition, V2 exhibited the best storage stability. The in vitro studies demonstrated that increased carbohydrate concentration delivers the best anthocyanins protection. To prove its functionality, V2 was added to a salad dressing. The addition of powder has improved the concentration of biologically active compounds and the antioxidant activity of the salad dressings. These results support the assumption that microencapsulation may deliver bioactives from red onion skin as functional ingredients for value-added foods.

Effect of humectants and Zygosaccharomyces bailii inoculation on the physical stability of oil-in-water emulsions modeling salad dressings.

Salad dressing formulations include a pH within 3.2-4.1, salt and other solutes to depress water activity. The interaction between hydrocolloids and other components such as humectants determines their physical and microbiological stability. To our knowledge, the effect of commonly used solutes on physical stability and rheological characteristics of oil-in-water emulsions stabilized by xanthan gum has not been reported, and neither has the effect of a spoilage yeast on physical stability been evaluated. The effect of different humectants (sodium chloride, glucose and xylitol) and Zygosaccharomyces bailii inoculation on the stability of oil-in-water emulsions containing different levels of xanthan gum to emulate different types of salad dressings was investigated by means of droplet size, zeta potential, rheological measurements and confocal laser scanning microscopy (CLSM). Generally, the addition of humectants strengthened the weak or strong emulsion structure, especially xylitol. Glucose or xylitol acted as stabilizers since they decreased Sauter and De Broucker diameter. On the contrary, NaCl destabilized the emulsions since it increased droplet size and exhibited the lowest absolute values of zeta potential. Inoculation with Z. bailii destabilized some emulsions since it increased Sauter and De Broucker diameter. Emulsion droplet size, polydispersity, and xanthan gum and yeast location were confirmed by CLSM imaging. This study highlights the key role of humectants and xanthan gum level on physical characteristics and stability of oil-in-water emulsions. Addition of xylitol leads to an enhancement in emulsion rheology and physical stability, suggesting that it is a potential low-calorie multifunctional additive for salad dressings. © 2022 Society of Chemical Industry.

Abstract 3653: The moderating role of dietary patterns on physical health and risk of cancer mortality in the REasons for Geographic and Racial Differences in Stroke (REGARDS) cohort

Abstract Diet and physical activity share an association with cancer mortality. We investigated whether empirically-defined dietary patterns modified the association between a composite of physical health and cancer mortality. METHODS: We performed analysis among participants from the Reasons for Geographic and Racial Differences in Stroke (REGARDS) cohort. Physical health (PH) composite was assessed by the product of baseline heart rate and systolic blood pressure, a reliable measurement of myocardial oxygen demand, and self-reported physical activity. Participant adherence was assessed with empirically-defined dietary patterns including: Convenience (including Chinese and Mexican foods, pasta, pizza), Plant-based (including fruits, vegetables), Southern (including added fats, fried foods, sugar-sweetened beverages), Sweets/Fats (including sugary foods) and Alcohol/Salads (including alcohol, green-leafy vegetables, salad dressing) was examined as an effect modifier. We performed comparisons across PH composite risk groups (i.e., severe, high, moderate, and low risk). We estimated hazard ratios (HRs) and associated 95% confidence intervals (CIs) by PH composite groups, stratified by dietary patterns. RESULTS: Among 20,857 participants, 18% were defined as severe-risk PH, 30% were high-risk, 15% were moderate-risk PH, and 38% were low-risk PH. The most common dietary pattern adhered to by severe-risk PH participants was the southern based diet (30% adhering, p value <0.01). Severe-risk PH participants generally had higher risks for cancer mortality, corresponding to a 2.4-fold increased risk of cancer mortality (adjusted HR: 2.42; 95% CI: 1.52 - 3.85) even with limited southern diet consumption (1st quartile). CONCLUSIONS: Dietary patterns influence cancer mortality risk; however cardiovascular health is independently associated with greater long-term risk of cancer death. Citation Format: Akwasi O. Aduboffour, Stephen J. Carter, George Howard, Saira Khan, Marquita Lewis-Thames, Justin Xavier Moore, PhD, MPH X. Moore. The moderating role of dietary patterns on physical health and risk of cancer mortality in the REasons for Geographic and Racial Differences in Stroke (REGARDS) cohort [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2022; 2022 Apr 8-13. Philadelphia (PA): AACR; Cancer Res 2022;82(12_Suppl):Abstract nr 3653.

Development of the PortionSize App for Real-Time Dietary Feedback

ObjectivesWe developed the PortionSizeTM app (PS app) to provide participants, in real time, an estimate of dietary intake and assistance with following dietary plans and managing body weight. The app provides templates superimposed on user’s food images to provide feedback on energy intake (kcal), macronutrients, and food groups. The current pilot study aimed to test the validity of the PS app in a lab-based setting and identify areas for improvement. MethodsDuring a lab visit, adults (4 male, 11 female), aged 18–65, BMI 18.5–45 kg/m2, majority (93%) White, were trained and used the PS app to assess dietary intake of foods provided, which were also covertly weighed. Participants (n = 14) provided qualitative feedback on PS app usability. Bland-Altman analysis was performed to determine if bias was introduced by increasing energy per food item. Qualitative methods were used to evaluate open-ended responses on PS app desirability. ResultsAcross all 69 food items, mean (± SD) energy between PS (162 ± 167 kcal) estimates and weighed food (143 ± 126 kcal) were not statistically different (P = 0.10). The Bland-Altman plot indicated agreement in energy intake between PS estimates and weighed values for lower energy foods, and the PS app overestimated energy intake for higher energy foods (Adj R2 = 0.20, P = < 0.001). Beverages (soda and tea), condiments (salad dressing and butter), and specific foods items (apples, chicken, pizza, carrots, and cookies) had the largest error (>30% difference in kcal between PS estimated and weighed foods). These foods have previously been identified as problematic in food intake estimation research. The most frequently mentioned difficulties with the PS app were the food search (7/14), food list options (4/14), and difficulties with PS templates (6/14). Consequently, improvements to the PS app included a new feature for estimating weight of packaged food, new methods for volume estimation of beverages, an updated method for manually entering foods not captured in real-time, an improved food search, updates to the PS food database, and changes to app training instructions. ConclusionsThis pilot study demonstrates promise for the PS app to measure average energy intake. Areas of further app development were identified and actioned and are undergoing additional validity testing. Funding SourcesR01DK124558, T32 DK64584, P30 DK072476, U54 GM104940.

The effect of organic acids and storage temperature on lite salad dressing rheology and Zygosaccharomyces parabailii growth

Zygosaccharomyces parabailii (Z. parabailii) causes spoilage in salad dressings due to its tolerance to osmotic pressure. The objective of this study was to determine the effect of organic acids and storage temperatures (4, 10, and 25 °C) on Z. parabailii growth and salad dressing mechanical properties. Acetic, lactic, and gluconic acids were used alone and in combination to acidify salad dressing. Z. parabailii-challenged formulations containing acetic acid alone tended to have lower counts of Z. parabailii when compared to Z. parabailii-challenged formulations containing other acid combinations. Overall, storage temperature had the most impact on Z. parabailii growth over a 45-day storage. Acidulant type and combination impacted salad dressing mechanical properties. During the 45-day storage period, all formulations showed increased viscosity, a Herschel–Bulkley viscosity profile, and elastic-dominant viscoelastic behavior. The degree of change in rheological behaviors over time was dependent on the type of acid used in the formulation.

Enrichment of lecithin with phenolics from olive mill wastewater by cloud point extraction and its application in vegan salad dressing

In this study, the phenolic compounds of oil mill waste (OMW) were extracted through the cloud point extraction method using lecithin as a surfactant. For this purpose, the effects of the equilibration temperature and time, pH, and the concentration of NaCl and lecithin on the recovery (%) of total phenolic content (TPC) were investigated by single-factor experiments and further optimization of the process variables was carried out using the response surface analysis. The TPC values of OMW were 4830.50 ± 414.7 mg GAE/L, 7545.25 ± 766.89 TyE/L, and 5220.22 ± 390.68 HyTE/L. Antioxidant capacity values were 6892.05 ± 222.64 mg TE/L, 5010.54 ± 216.90 mg Fe2+E/L, and 4315.06 ± 237.73 mg TE/L. Hydroxytyrosol was the main phenolic compound identified with the value of 592.91 ± 8.39 mg/L followed by tyrosol at the level of 167.34 ± 2.23 mg/L. The optimum process conditions were determined as the temperature of 65°C, pH of 4.5, NaCl concentration of 10% (w:v), and lecithin concentration of 15% (w:v). The enriched lecithin obtained under the optimum conditions was used in the formulation of salad dressing, and its oxidative stability as compared to the sample prepared by control lecithin. The results obtained from oxidation kinetic parameters namely, IP, Ea, ΔH++∆S++, and ∆G++ showed that the salad dressings prepared with enriched lecithin provided higher oxidative stability than control lecithin. This study suggested that the use of lecithin in cloud point extraction could offer a new perspective for the recovery of phenolics from OMW without the application of solvent. Practical applications During the production of olive oil, waste with high biological value, rich in phenolic compounds, is generated. The recovery of phenolics from this waste and their use in the food industry is one of the current issues. Most of the studies on this subject are attempts to recover phenolics using solvents. The use of solvents limits the recovery efficiency of the OMW phenolics and their use in the food industry. Therefore, alternative methods are needed for the recovery of OMW phenolics. This study aimed to recover OMW phenolics with the cloud point extraction method, in which lecithin is used as a surfactant. Lecithin was used for this purpose for the first time in this study. Thus, it is aimed to produce enriched lecithin, which can be used directly in the food industry, as well as provide the recovery of olive oil waste phenolics without using solvents.

A Curious Garden of Herbs: Cultivated and Wild; Culinary, Medicinal, Cordial, and Amusing; of the Eighteenth-Century “Southern Frontier.”

A Curious Garden of Herbs: Cultivated and Wild; Culinary, Medicinal, Cordial, and Amusing; of the Eighteenth-Century “Southern Frontier.”

Registration of ‘WA‐LE1’, an edible oil camelina cultivar

AbstractErucic acid concentration in oil of most camelina (Camelina sativa L. Crantz) genotypes exceeds the 2% threshold allowed by the U.S. Food and Drug Administration (FDA) for use as a food additive. Lowering erucic acid concentration below the FDA threshold enables marketing camelina as edible oil for human consumption, greatly expanding potential uses to include food ingredients such as marinades, salad dressings, spreads, and dips. A mutant camelina line, LE1914, created via ethyl methanesulfonate mutagenesis at one FAE1 locus (FAE1‐B), produces seed oil with low (∼0.6%) erucic acid concentration (LE). This mutant trait was introgressed into elite camelina breeding lines to create LE lines adapted to Pacific Northwest dryland agriculture. These LE lines were evaluated in a large, replicated field trial in Pullman, WA, in 2019. One line, ‘WA‐LE1’ (Reg. no. CV‐15, PI 699653), exhibited agronomic performance similar to check cultivars while maintaining the low (∼0.6%) erucic acid concentration necessary for FDA approval as a food additive. WA‐LE1 is an edible oil camelina cultivar that also contains the Group 2 herbicide resistance trait of WA‐HT1 that was released in 2018. WA‐LE1 should expand marketability and increase profitability of camelina crops in the Pacific Northwest.

Chemical and functional characterization of major protein fractions extracted from nontoxicJatropha curcasbyproduct meals

AbstractJatropha curcasseeds are a suitable source of oil for biofuel, among other use. A protein‐rich meal is obtained after oilseed extraction. The goals of this study were to determine the physicochemical and functional properties of a nontoxic genotype ofJ. curcasdefatted meal (JCDM) and the seed storage protein fractions to identify future applications. Both glutelin and globulin were the predominant protein fractions obtained from JCDM (42.03 and 20.17 g/100 g of protein, respectively). Leucine, phenylalanine + tyrosine, and histidine content of JCDM and protein fractions met the Food and Agriculture Organization/World Health Organization recommendation for children. The protein solubility (PS) profiles showed minimum values (5.3%–59.7%) at pH 5–6 and maximum at pH 2 (79.7%–81.6%) and above pH 10 (84.6%–89.8%). These findings suggest that JCDM proteins could be used in the formulation of juice or protein‐based beverages. All the proteins showed the highest values for foam expansion (231%–285%) at pH 9. JCDM and the albumin fraction formed highly stable foams at pH 9, while the globulin and glutelin foams were stable at pH 3 and 2, respectively. Protein with stable foams, like those from jatropha are suitable for application in ice cream, mousse, among others. The emulsion activity index had similar behavior as foam expansion, but did not follow a specific trend. Thus, the proteins are suitable for use in salad dressing, sausages, comminuted meats, and mayonnaise. Taken together, JCDM protein and its soluble protein fractions have strong promise as alternative proteins for food structuring.

A Food-Based Intervention in a Military Dining Facility Improves Blood Fatty Acid Profile.

Enhancing dietary omega-3 highly unsaturated fatty acids (n-3 HUFA) intake may confer neuroprotection, brain resiliency, improve wound healing and promote cardiovascular health. This study determined the efficacy of substituting a few common foods (chicken meat, chicken sausage, eggs, salad dressings, pasta sauces, cooking oil, mayonnaise, and peanut butter) lower in omega-6 polyunsaturated fatty acids (n-6 PUFA) and higher in n-3 HUFA in a dining facility on blood fatty acid profile. An eight-week prospective, between-subjects (n = 77), repeated measures, parallel-arm trial was conducted. Participants self-selected foods consumed from conventionally produced foods (control), or those lower n-6 PUFA and higher n-3 HUFA versions (intervention). Changes in blood omega-3 index, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), n-6 PUFA, lipid profile, and food satisfaction were main outcomes. Between-group differences over time were assessed using a linear mixed model to measure the effect of diet on blood serum fatty acids and inflammatory markers. The intervention group achieved a higher omega-3 index score (3.66 ± 0.71 vs. 2.95 ± 0.77; p < 0.05), lower total n-6 (10.1 ± 4.6 vs. 15.3 ± 6.7 µg/mL; p < 0.05), and higher serum concentration of EPA (5.0 ± 1.31 vs. 4.05 ± 1.56 µg/mL; p < 0.05) vs. controls. Satisfaction in intervention foods improved or remained consistent. Substitution of commonly eaten dining facility foods with like-items higher in DHA and EPA and lower in n-6 PUFA can favorably impact fatty acid status and the omega-3 index.

Systematic comparison of structural and lipid oxidation in oil-in-water and water-in-oil biphasic emulgels: effect of emulsion type, oil-phase composition, and oil fraction.

Because many common foods are emulsions (mayonnaise, margarine, salad dressing, etc.), a better understanding of lipid oxidation is crucial for the formulation, production, and storage of the relevant consumer products. We prepared oil-in-water (O/W) and water-in-oil (W/O) emulgels, and their architecture was characterized before monitoring lipid oxidation under thermally accelerated conditions to systematically compare the effect of emulsion type, oil composition, and oil fraction on the structure and lipid oxidation in thee biphasic emulgel systems. Higher susceptibility of lipids to oxidation (>2.5 times) was observed in the biphasic O/W and W/O emulgels than in soybean oil owing to an interfacial region. In the heterogeneous emulsion systems, W/O emulgels had oxidation resistance than O/W emulgels did. Compared with the oil-phase composition of high oleic sunflower, soybean, and flaxseed oils, oxidation sensitivity of emulsified lipids was significantly raised as the degree of unsaturation increased from 100.72 to 203.07. Moreover, increasing oil fraction from 75% to 85% led to an obvious increase in total oxidation in O/W emulgels but a decrease in W/O emulgels. In addition to emulsion size and oil unsaturation, viscoelasticity had a remarkable effect on the low-unsaturated oil oxidation (e.g. high oleic sunflower oil). Physical and structural phenomena played important roles in lipid oxidation based on a mass transport principle. These findings provide novel information for designing the structures of emulsion gels for controlling lipid oxidation through the cooperation of both formulation and architecture principles. © 2022 Society of Chemical Industry.