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This study investigated the antioxidant potential of Bene hull methanolic extract (BHME) in mitigating lipid oxidation in vegetable oils across four systems (oil-in-water emulsions and bulk oils, both with and without Fe+2). The BHME's free radical-scavenging assay and ferric reducing abilities were compared with natural (α-tocopherol, CEX) and synthetic (BHT) antioxidants. The research analyzed different BHME concentrations (0, 400, 800, and 1600 ppm) and evaluated the effects of storage time on lipid oxidation, monitored through Peroxide Value (PV) and Carbonyl Value (CV) measurements. An array of statistical analyses, including ANOVA and a robust Support Vector Machine (SVM) model were employed to predict oxidation dynamics. The findings revealed that BHME demonstrated significant antioxidant activity, comparable to BHT, with both showing similar IC50 values (7.59 μg/ml and 7.45 μg/ml, respectively. In emulsions, PV increased 2.5 times at 800 ppm and 13 times at 1600 ppm compared to bulk oils. The presence of Fe+2 led to a 40 % higher PV in emulsions. CV values rose by 35 and 56 units at 800 and 1600 ppm, respectively, and increased six fold over the storage period. The SVM model showed high predictive accuracy, with R2 values exceeding 0.97. Response surface graphs indicated that storage time had a more pronounced effect on PV and CV than antioxidant concentration. This study highlights BHME's potential as an effective natural antioxidant, particularly in bulk oils, and demonstrates the utility of SVM for analyzing lipid oxidation. These findings provide valuable insights for improving the oxidative stability and shelf life of lipid-based food products. • Examined effects of Bene extract concentrations on lipid oxidation. • α-tocopherol exhibited the most potent radical-scavenging activity. • The PV and CV values in emulsion samples were significantly higher than those in bulk samples and showed further increases during storage • SVM model accurately predicted PV and CV based on antioxidants and storage time. • Storage time had pronounced effect on secondary antioxidant activity. [ABSTRACT FROM AUTHOR]

Authenticity of olive oil is a significant concern for producers, consumers, and policymakers. To help address this issue, a rapid, efficient, and accurate flow injection mass spectrometric (FIMS) fingerprinting approach, combined with SVM and PLS classification and regression models, was proposed for the identification and quantitative analysis of olive oil adulteration. Based on the comprehensive comparative analysis, SVM outperformed those of PLS-DA, achieving higher values for accuracy, sensitivity, and specificity, as well as positive predictive and negative predictive values, in identifying adulterated olive oil samples. Furthermore, compared with PLSR model, the SVR model demonstrated superior performance in determining the content of adulterated olive oil, with a higher coefficient of determination and lower Root Mean Square Error. In conclusion, FIMS fingerprinting technology in combination with SVM can be effectively implemented for rapid, reliable, and accurate identification and quantification of olive oil adulteration. • Olive oil authenticity assessment via FIMS with machine learning. • SVM outperformed PLS-DA in identifying adulterated vegetable oils in olive oil. • SVM models achieved 100 % accuracy for the identification of pure olive oil. • The 5 % level of olive oil adulteration was effectively quantified by SVR. [ABSTRACT FROM AUTHOR]

The knowledge of chloropropanediols (MCPD) fatty acid esters formation pathways is an important condition for these processing contaminants mitigation. This study aimed to assess the potential of a group of lipophilic environmental contaminants, polychlorinated alkanes, commonly known as chlorinated paraffins (CPs), to contribute to the formation of MCPD esters. Laboratory-scale model systems representing vegetable oils contaminated with both a technical mixture of short-chained CPs and individual short-chained CPs were designed and subjected to heat treatment (230 °C, 2 h) to simulate the deacidification and deodorisation processes. A substantial increase in MCPD content (up to 3.4 times the control levels) was observed in systems spiked with a technical mixture. MCPD formation seems to correlate very well with the concentration of CPs in these systems. Based on the generated data, we can conclude that the processing of vegetable oils contaminated with CPs might contribute to elevated concentrations of MCPD. • Model systems simulating heat treatment during vegetable oil refining were designed. • Chlorinated paraffins (CPs) may act as precursors of chloropropanediols (MCPDs). • 3-MCPDs levels increased up to 3.4 times with short-chained CPs (SCCPs) addition. • 3-MCPDs in heated oil strongly correlated with the amount of added SCCPs mixture. • Possible mechanisms of hydrogen chloride release from selected SCCPs were proposed. [ABSTRACT FROM AUTHOR]

The composition and ratio of unsaturated fatty acids in vegetable oils play a crucial role in determining their overall quality. In this study, we present a corona discharge ionization mass spectrometry (MS) method for the rapid differentiation of vegetable oil varieties and their geographical origins under environmental conditions. Abundant water dimer radical cations, (H 2 O) 2 +•, were generated by the ionization setup, which effectively activated carbon‑carbon double bonds (C=C) to form epoxidized products. These epoxidation products were analyzed using tandem MS, generating diagnostic fragment ions that precisely identified C C bond positions. Statistical analysis models were subsequently developed using the resulting MS fingerprint data, revealing significant differences between various vegetable oils and olive oils from different origins. Key advantages of this method include minimal sample preparation, rapid analysis, and easily interpretable spectra. This study provides a new MS-based strategy for food quality assessment and offers a promising tool for identifying C C positional isomers in complex systems. [Display omitted] • Determination of C C bond positions in unsaturated fatty acids within food samples. • Direct epoxidation of C C bonds by ambient reactive desorption using water radical cations. • Rapid analysis; easily interpretable spectra; straightforward sample preparation. • Qualitative and quantitative analysis of unsaturated fatty acids in various oils. • Distinct differentiation of oils from diverse varieties and origins through comprehensive multivariate analysis. [ABSTRACT FROM AUTHOR]

The deterioration of frying oil significantly affects the quality of fried foods, leading to the formation of harmful oxidation products. This study examined how triacylglycerol (TAG) degradation influences both non-volatile and volatile oxidation products in frying oils. The sn-1/3 position of unsaturated fatty acyl chains was key to TAG degradation during frying. After 32 h, soybean oil showed higher levels of polymerized TAG products, 2,4-decadienal, (E)-2-heptenal, (E,E)-conjugated dienes, 4-oxo-alkanals, and epoxides compared to other oils. Rapeseed oil, however, had higher levels of glycerol core aldehydes, (E,E)-2,4-alkadienals, and n-alkanals. Correlation analysis suggested that thermal oxidation was more pronounced in the unsaturated TAGs of soybean and rapeseed oils, likely due to their abundant free radicals and low short-chain fatty acid content. The polar compound composition of TAG heating systems further supported the above conclusions. These results provide a better understanding of oxidative degradation in frying oils, focusing on TAG profiles. [Display omitted] • The sn-1/3 position played a key role in TAG degradation during frying. • Higher levels of TGPs, 4-oxo-alkanals, and epoxides were observed in SO. • RO exhibited higher levels of GCAs, (E,E)-2,4-alkadienals, and n-alkanals. • TAG oxidation was due to high free radical content and low short-chain fatty acids. [ABSTRACT FROM AUTHOR]

The refining process can reduce PAH contamination levels in vegetable oils, but the safety of byproducts requires further attention. We hypothesize that interactions between PAHs and phospholipids could contribute to PAH migration into the wet gums and subsequently evaluated the distribution of PAHs during different degumming processes. Enzymatic degumming achieved over 99.90 % removal of phospholipids from soybean oil and sunflower seed oil and minimized the toxic equivalency quotient of PAHs in wet gums (approximately 0.05 μg/kg). Notably, greater PAH reduction was correlated with greater phospholipid removal in degummed soybean oil. Quantum chemical calculations indicated that van der Waals forces between PAHs and phospholipids could cause PAH migration, with higher phospholipid contents and PAH contamination in soybean oil providing more favourable conditions than in sunflower seed oil. This study will help to improve the quality of edible oils and provide information on the mechanisms underlying PAH migration. [Display omitted] • Phospholipid and PAH contents were compared after three degumming processes. • The van der Waals forces between PAHs and phospholipids cause PAH migration. • Hydrogen bonding occurred between phosphatidylcholine and 9,10-anthraquinone. [ABSTRACT FROM AUTHOR]

Edible plant oils provide a crucial source of lipids for human nutrition. Owing to the complex processing of some high-quality variants, including Styrian pumpkin seed oil, edible plant oils have become susceptible to food fraud by adulteration with cheaper vegetable oils, compromising both authenticity and quality. To address this issue, a workflow was developed utilizing QTOF-MS/MS to search for triacylglycerol markers indicative of adulteration and subsequently adapted them for routine analysis using triple quadrupole MS/MS. By developing a transparent classification system utilizing a multi-feature triacylglycerol panel, reliable detection of adulteration down to 3 % (w /w) is possible. Calculating ratios of selected markers and establishing intervals derived from pure oils further enables easy scalability to adjust marker ratios and ensure robustness against permanent or seasonal changes. Our work aims to make advances towards a rapid and accurate detection of oil adulteration in food industry, crucial for maintaining customer trust and safety. • Utilizing QTOF-MS to identify triacylglycerol markers indicative of oil adulteration. • Transfer triacylglycerol markers to a routine environment using TQ-MS. • Calculate lipid ratios to establish intervals for adulterated sample classification. • Reliably detect adulteration down to 3 % adulterant (w /w) in pumpkin seed oil. • Flexible adaption of the marker panel towards seasonal or permanent changes. [ABSTRACT FROM AUTHOR]

Oil adulteration is a global challenge in the production of high value-added natural oils. Raman spectroscopy combined with mathematical modeling can be used for adulteration detection of camellia oil (CAO). In this study, the advantages of traditional chemometrics and deep learning methods in identifying and quantifying adulterated CAO were compared from a statistical perspective, and no significant difference were founded in the identification of CAO at different levels of adulteration. The recognition rate of pure and adulterated CAO was 100 %, but there were misclassifications among different adulterated CAOs. The deep learning models outperformed chemometrics methods in quantitative prediction of adulteration level, with R P 2 , RMSEP, and RPD of the optimal ConvLSTM model achieved 0.999, 0.9 % and 31.5, respectively. The classifiers and models developed in this study based on deep learning have wide applicability and reliability, and provide a fast and accurate method for adulteration detection in CAO. [Display omitted] • Machine and deep learning were similarly accurate to identify oil adulteration. • Deep learning has significant advantages for quantization of adulteration. • ConvLSTM achieved the best results with RMSEP and RPD of 0.9 % and 31.5. • Raman with deep learning can accurately ensure the authenticity of camellia oil. [ABSTRACT FROM AUTHOR]

The effect of oleogels prepared using γ-oryzanol, β-sitosterol and vegetable oils with different unsaturation on the gel properties of surimi was compared. The findings from SEM and optical microscopy demonstrated that direct addition of vegetable oils caused loose surimi gel three-dimensional network structure, which negatively impacted the water holding capacity (WHC) and texture properties. However, oleogels increased the hydrophobic interaction and disulfide bond content, facilitated the transition from α-helix to β-sheet, improving the WHC and gel strength of surimi. Among them, the surimi containing oleogels prepared by linseed oil with the highest polyunsaturated fatty acid (PUFA) content had the highest gel strength and WHC, which were 3936.067 g·mm and 66.77 %, respectively. The results of microstructure showed that linseed oil based oleogels were able to fill the gaps of gel network more uniformly with smaller holes. Therefore, oleogels enriched with PUFA were more effective in enhancing the gel properties of surimi. [Display omitted] • Oleogels improved negative impact of vegetable oils on gel properties of surimi • Oleogels contributed to protein interactions and transition from α-helix to β-sheet • Oleogels enriching polyunsaturated fatty acids is best for enhancing gel properties [ABSTRACT FROM AUTHOR]

Population growth is driving the search for new food sources, including entomophagy, i.e., a diet based on edible insects. Insect powder are rich in essential fatty acids, minerals, vitamins, and bioactive compounds such as antioxidant phenolics. The technologies for extracting oil from insects must be efficient to guarantee high yields. This oil due to its favorable nutritional profile, and lower cost, can be a viable alternative to vegetable and fish oils. Although common in some cultures, the consumption of insects faces resistance in others due to its association with dirt. Efforts are being made to scientifically demonstrate the safety and nutritional benefits of insects as well as their sustainability as a food source. This first review of insect oils focuses on presenting their different characteristics and encouraging the production and use of these products in the food, pharmaceutical, or cosmetics industries. • Edible insects present a sustainable and environmentally friendly option. • Oils obtained from edible insects are an alternative for human consumption due to their nutritional benefits. • Oils extracted from insects contain high concentrations of bioactive and minority compounds. • The extraction method can influence the concentration and nutritional benefits of the oils. • Cholesterol levels in insect oils are significantly lower compared to oils of animal origin. [ABSTRACT FROM AUTHOR]

Replacing animal fat with vegetable oil occurred extensively in the meat products, but whether these replacements will affect the nutrition of meat protein was seldom revealed. Effect of substitution of back fat (BF) by vegetable oils or their oleogels in emulsion-type sausage on the digestion process of meat protein was investigated. Replacement of BF with vegetable oils and their oleogels decreased the G'/G" values of meat paste, and oleogels largely weakened the structure of sausages. The substitution significantly reduced the liberation of -NH 2 during the initial gastric and intestinal digestion, and resulted in bigger digests in CLSM images. The reduced gastric digestibility induced by substitution was shown to be related to the reduced stability of gastric digests, which can be attributed to the larger particle size and reduced viscosity of digests. These results highlighted stability of digests as a key point changing the digestion process of meat protein. [Display omitted] • Replacement of BF with vegetable oils or oleogels reduced the gastric digestibility of protein. • Replacement of BF with oleogels delayed the intestinal digestion of protein. • Replacement of BF with vegetable oils or oleogels reduced the stability of gastric digests. • Application of oleogels to replace BF largely reduced the stability of intestinal digests. • The reduced stability of digests accounted for the adverse effect of BF substitution on protein digestion. [ABSTRACT FROM AUTHOR]

Perilla leaf oil (PLO) is a global premium vegetable oil with abundant nutrients and substantial economic value, rendering it susceptible to potential adulteration by unscrupulous entrepreneurs. The addition of cinnamon oil (CO) is one of the main adulteration avenues for illegal PLOs. In this study, new and real-time ambient mass spectrometric methods were developed to detect CO adulteration in PLO. First, atmospheric solids analysis probe tandem mass spectrometry combined with principal component analysis and principal component analysis-linear discriminant analysis was employed to differentiate between authentic and adulterated PLO. Then, a spectral library was established for the instantaneous matching of cinnamaldehyde in the samples. Finally, the results were verified using the SRM mode of ASAP-MS/MS. Within 3 min, the three methods successfully identified CO adulteration in PLO at concentrations as low as 5% v/v with 100% accuracy. The proposed strategy was successfully applied to the fraud detection of CO in PLO. • Detect CO-adulterated PLO by Radian ASAP with pattern recognition and library matching. • First time ASAP-MS/MS was used for accuracy verification. • As low as 5% cinnamon oil adulteration in perilla leaf oil could be detected. • Three ASAP methods were validated against each other with consistent results. • High specificity and reliability were achieved by the new assay. [ABSTRACT FROM AUTHOR]

Plant essential oils have a wide range of applications including cosmetics, food, leather, and textiles. Traditional methods employed for essential oils extraction suffer from several drawbacks, which have escalated into a major bottleneck for industrial applications. To circumvent the limitations, various innovative and eco-friendly technologies have emerged for the extraction of essential oils, such as ultrasound-assisted extraction, pulsed electrical-assisted extraction, ohmic-assisted technology, supercritical fluid extraction, and solvent-free microwave extraction. These cutting-edge technologies provide notable advantages over traditional methods in terms of extraction efficiency, environmental safety, and product quality enhancement. This review highlights the advantage of these innovative techniques, with a particular focus on their ability to enhance the yield and antioxidant activity of essential oils while simultaneously reducing energy consumption. Additionally, the mechanisms of these new and eco-friendly extraction methods are thoroughly discussed. This review provides valuable insights into the advancements in essential oils extraction. [Display omitted] • Extraction technology affects the yield and quality of EOs. • Current research status of EOs extraction methods was summarized. • Many new technologies including ohmic, enzyme and so forth are used to extract EOs. [ABSTRACT FROM AUTHOR]

Edible oils and fats are crucial components of everyday cooking and the production of food products, but their purity has been a major issue for a long time. High-quality edible oils are contaminated with low- and cheap-quality edible oils to increase profits. The adulteration of edible oils and fats also produces many health risks. Detection of main and minor components can identify adulterations using various techniques, such as GC, HPLC, TLC, FTIR, NIR, NMR, direct mass spectrometry, PCR, E -Nose, and DSC. Each detection technique has its advantages and disadvantages. For example, chromatography offers high precision but requires extensive sample preparation, while spectroscopy is rapid and non-destructive but may lack resolution. Direct mass spectrometry is faster and simpler than chromatography-based MS, eliminating complex preparation steps. DNA-based oil authentication is effective but hindered by laborious extraction processes. E -Nose only distinguishes odours, and DSC directly studies lipid thermal properties without derivatization or solvents. Mass spectrometry-based techniques, particularly GC–MS is found to be highly effective for detecting adulteration of oils and fats in food and non-food samples. This review summarizes the benefits and drawbacks of these analytical approaches and their use in conjunction with chemometric tools to detect the adulteration of animal fats and vegetable oils. This combination provides a powerful technique with enormous chemotaxonomic potential that includes the detection of adulterations, quality assurance, assessment of geographical origin, assessment of the process, and classification of the product in complex matrices from food and non-food samples. • Different analytical techniques used for adulteration analysis of oils and fats samples. • GC and HPLC are pivotal for separating and identifying adulterants in oils and fats. • PCR is a molecular method used to confirm the species origin of oils and fats. • Spectroscopic methods offer rapid, non-destructive analysis for adulterant detection. • Multivariate analyses are useful in identifying patterns and correlations within complex datasets. [ABSTRACT FROM AUTHOR]

Comprehensive data on the occurrence of sterols in plant oils is currently hardly available since only a few sterols are obtainable as standard compounds. Accordingly, many peaks are rarely labeled in gas chromatograms due to missing or outdated information. This lack of information hampers the progress in sterol research. For this reason, gas chromatography with mass spectrometry in selected ion monitoring mode (GC/MS-SIM) was used to create a database that summarizes the occurrence and semi-quantitative levels of 150 sterols with 27–32 carbon atoms and 0–4 double bonds in 66 different vegetable oils and eight other matrices. The highest number of sterols was detected in rice bran and tamanu oil (40 sterols), eggplant (39 sterols), moringa, chili seed, and amaranth oil (37 sterols). Several sterols were detected in >60 of the 74 matrices. This detailed information in the database will serve users working in food authentication and the biosynthesis of sterols. • A database reports semi-quantitative data of 150 sterols in 74 sample matrices. • GC/MS-SIM enabled the detection of 11 to 40 sterols per sample matrix. • The highest sterol number was detected in rice bran oil, tamanu oil, and eggplant. • 15 different sterols contributed 25% to the sterol pattern of one or more samples. • Ten sterols were detected in >66 of the 74 sample matrices. [ABSTRACT FROM AUTHOR]

Non-dairy whipped creams (NDWC) are a typical food emulsion system and are gaining popularity among consumers. Oleogels as reasonable alternatives to trans and saturated fats in foods show great potential application in NDWC. Effects of different proportions of oleogel (30 %–70 %) as base oil on the crystallization behavior, appearance, interface and rheological properties of NDWC were evaluated. The base oil made of oleogel and sunflower oil can crystallize at 0–10 °C, showing needle-liked β-crystal crystal structure. A higher oleogel proportion increased solid fat index, fat crystals and fractal dimension. The fat coalescence rate in NDWC gradually increased from 205.88 % to 465.96 % as oleogel ratio increased from 30 % to 70 %, which was beneficial to the network structure formation of NDWC. The increase of oleogel ratio effectively reduced interfacial tension and increased the elastic modulus as well as promoted partial fat coalescence, thus facilitated the formation and stabilization of the NDWC system. • Base oil made from mixture of oleogel and sunflower oil can be used as solid fat. • Increasing oleogel ratio effectively improved coalescence network of whipped cream. • Increasing oleogel ratio enhanced fat crystals network with a higher density. • Interfacial, rheological and whipping properties improved at higher oleogel ratio. [ABSTRACT FROM AUTHOR]

In order to overcome the technical challenges of poor stability and weak antibacterial effects of individual essential oil in food preservation applications, the present study aimed to encapsulate cinnamon and clove essential oil compound by using spray-drying technique. The combination of cinnamon and clove essential oils was determined to have good synergistic bacteriostatic effects by the checkerboard dilution method, and the best bacteriostatic effect could be obtained when the volume ratio was 7:3 for compounding. Microcapsules were prepared using hydroxypropyl-β-cyclodextrin (HPCD) as wall material and compound essential oil as core material, the optimal conditions for the microcapsule preparation process through a one-way test were: homogenizing speed of 8000 r/min, wall material addition of 2 %, HPCD to EO ratio of 1:3, EO to T-80 ratio of 1.5:1, and homogenizing time of 8 min. The physicochemical properties of the prepared compound essential oil microcapsules (EOM) were characterized, and the results showed that the EOM was successfully encapsulated in HPCD with good physicochemical properties, and the encapsulation rate of the prepared microcapsules was measured to be 65.82 ± 4.00 %. The thermal stability of the encapsulated EOM was improved, and volatilization of the essential oils was effectively inhibited. In addition, the EOM showed antibacterial activity against the five types of bacteria tested, and the number of surviving bacteria decreased by about 17–18 % after 72 h. The preservation experiment of low salt pickles showed that the EOM was more effective in maintaining the quality and prolonging the shelf life of the pickles compared with commercial sodium benzoate, which also demonstrated the potential application of EOM in preserving low-salt pickles. This study provides a feasible and new technical strategy for more effective application of plant essential oils in food preservation. • Cinnamon and clove essential oils have synergistic antibacterial effect. • Hydroxypropyl-β-cyclodextrin can effectively protect cinnamon and clove essential oils. • Compound essential oil microcapsules have potential application value in food preservation. [ABSTRACT FROM AUTHOR]

Herein, nonhydrated phospholipids (NHPs) were removed from soybean oil using three silica adsorbents modified using aminopolycarboxylic acid ligands. The removal rate of NHPs was 62.98 %. In the end, LC–MS was used to characterize 221 phospholipid molecules. Principal component analysis was used to identify nine signature compounds. The changes in trace component concentration revealed that the highest retention of total phytosterols was 94.4 % after degumming with glutamic acid diacetic acid–modified silica adsorbent. By contrast, the lowest loss of total phenols was 9.42 %. The total soy isoflavone concentration increased to 1.09 times the original. In addition, the decrease in the content of calcium and magnesium metal ions after degumming explains the mechanism by which the ligands on the modified adsorbent ligand chelate with the calcium and magnesium ions bound to the NHPs, converting NHPs to HPs and then removing them by hydration degumming. • A novel adsorbent for the removal of NHPs from vegetable oils was developed. • Metal ion coordination chelation selectively adsorbs NHPs. • 221 NHPs were identified and 9 signature compounds were obtained by PCA. • The most effective silica adsorbent for removing NHPs was GLDA-SBA-15. [ABSTRACT FROM AUTHOR]

This study developed an electrochemical immunosensor for the detection of aflatoxin B1 (AFB1) in vegetable oil, based on an electrochemical modified carbon cloth (EMCC) electrode modified with a composite functional layer of cross-linked o -aminothiophenol functionalized AuNPs (o -ATP@AuNPs)/Prussian Blue (PB). The EMCC electrode substrate was prepared by modifying carbon cloth through electrochemical methods to increase its surface area, which allowed for the effective deposition of o -ATP@AuNPs/PB composite functional layer and improved the conductivity of the electrode material. The synergistic effect of o -ATP@AuNPs and PB significantly enhanced the sensitivity of the electrochemical sensor. Additionally, the Au S bond between L-Cysteine (L-Cys) and o -ATP@AuNPs improved the stability of the sensing interface. Under optimal conditions, the BSA/anti-AFB1/L-Cys/ o -ATP@AuNPs/PB/EMCC sensor was able to detect AFB1 in the range of 0 to 20 ng mL−1 using square wave voltammetry (SWV), with a detection limit of 0.015 ng mL−1. The proposed sensor holds promise for future applications in the sensitive detection of AFB1 in vegetable oils. • Electrochemically modified carbon cloth serves as a substrate for the electrode. • The electrochemical immunosensor was constructed by depositing cross-linked o -aminothiophenol functionalized AuNPs/Prussian Blue onto the electrochemical modified carbon cloth. • Prussian Blue can effectively regulate the deposition of cross-linked o -aminothiophenol functionalized AuNPs. • The immunosensor was practically used to detect Aflatoxin B1 in vegetable oils. [ABSTRACT FROM AUTHOR]

The practice of deep-frying introduces various health concerns. Assessing the quality of frying oil is paramount. This study employs three-dimensional fluorescence spectroscopy to evaluate the peroxide value of vegetable oils after varying frying times. Three feature preprocessing techniques combined with three machine learning methods to predict the frying frequency and the peroxide value. For the prediction of frying frequency, SG-RF model performed the best for soybean oil, while for peanut and corn oils, SG-PLS excelled, with the R p2 of 0.98, 0.98, and 0.97, respectively. Regarding the quantification of peroxide value, normalize-kNN performs the best for soybean frying oil, for peanut frying oil SG-RF are optimal, and the optimal combination is normalization-RF for corn frying oil, with the R p2 of 0.87, 0.89, and 0.93, respectively. This rapid assessment method enables early detection of oil safety issues, protecting consumer health by preventing the use of degraded oils. [Display omitted] • The oil quality during frying was evaluated using machine learning. • The POV value of oil during frying was monitored by 3D fluorescence spectroscopy. • Machine learning-based quantitative models for frying times in oil are developed. • Rapid prediction of frying frequency and POV of frying oils were realized. [ABSTRACT FROM AUTHOR]

Essential oils (EOs) are gaining popularity due to their potent antibacterial properties, as well as their applications in food preservation and flavor enhancement, offering growth opportunities for the food industry. However, their widespread use as food preservatives is limited by authenticity challenges, primarily stemming from adulteration with cheaper oils. This study investigated a rapid, cost-effective, and non-destructive method for assessing the authenticity of widely used Mentha and Ocimum EOs. The proposed approach integrates Fourier transform near-infrared (FT-NIR) spectroscopy with machine learning to enable rapid metabolic fingerprinting of EOs. Four Mentha species and three Ocimum species were analysed, and the system was tested on market samples adulterated with vegetable oils. The approach achieved exceptional performance, with Q2, R2, and accuracy exceeding 0.98, alongside specificity and sensitivity greater than 98 %. These findings demonstrated that FT-NIR, combined with machine learning, offers a highly efficient solution for addressing authenticity and adulteration issues in EOs. [Display omitted] • A rapid, non-invasive metabolic fingerprinting method using FT-NIR spectroscopy was proposed for assessing the adulteration of essential oils (EOs). • Various machine learning models, including RF, SVM, KNN and DD-SIMCA were employed to identify authenticity and detect adulteration of EOs. • Species specific authenticity of Mentha and Ocimum EOs was performed. • Authenticity of EOs samples were tested with adulterated market vegetable oils samples. [ABSTRACT FROM AUTHOR]

Blended vegetable oil is considered to be a valuable product in the market owing to favourable taste and nutritional composition. The quantification of its contents has notable implications for protecting food safety and consumer interests. Thus, a rapid and non-destructive method is needed to analyse the composition of blended oil. This study established an analytical method combining Raman spectroscopy and prediction models to determine the content of olive oil in a mixture. Competitive adaptive reweighted sampling was employed to select feature bands attributed to β-carotene and unsaturated fatty acids. Various models were used to calculate the mixture proportion, and the importance of characteristic peak intensity affecting the prediction was evaluated via grey relational analysis. The random forest model exhibited superior performance in quantitative analysis, with RMSE and R2 of 0.0447 and 0.9799, respectively. Overall, this approach was proven to effectively identify blended olive oils, exemplifying its potential in food authentication. • Utilization of CARS algorithm to select feature bands in Raman spectra. • Raman imaging revealed the alteration tendency of peak intensity. • Comparative study of chemometrics for blended sunflower seed-olive oils. • Importance assessment of several factors affecting the prediction in GRA analysis. [ABSTRACT FROM AUTHOR]

This study tackled mislabeling fraud in vegetable oils, driven by price disparities and profit motives, by developing an approach combining desorption electrospray ionization mass spectrometry (DESI-MS) with a shallow convolutional neural network (SCNN). The method was designed to characterize lipids and distinguish between nine vegetable oils: corn, soybean, peanut, sesame, rice bran, sunflower, camellia, olive, and walnut oils. The optimized DESI-MS method enhanced the ionization of non-polar glycerides and detected ion adducts like [TG + Na]+, [TG + NH 4 ]+. This process identified 53 lipid peaks, forming a robust lipid fingerprint for each oil type. An SCNN model was developed using fingerprints, achieving an impressive classification accuracy of 98.5 ± 2.2 %. The integration of DESI-MS with SCNN provides a fast and reliable tool for identifying and classifying vegetable oils, thereby reducing mislabeling fraud and assuring oil quality. By enabling accurate authentication, it contributes to improved transparency and integrity in food labeling and quality control practices. • DESI-MS method effectively enhanced the ionization of non-polar glycerides. • Optimized SCNN model was suitable for rapid recognition of similar vegetable oils. • Oils were classified with an accuracy of 98.5 %. [ABSTRACT FROM AUTHOR]

This study investigated the oleogelation of cellulose bead dispersions in a sunflower oil oleogel made with solvent-transferred whey protein isolate. The microstructure and rheology of the mixed gels depended on the ratio of hydrated cellulose beads to proteins (9:1, 8:2, 7:3, and 1:1). Two gel stabilization mechanisms were identified. In gels dominated by cellulose beads, capillary bridging and the avoidance of the continuous oil phase dominated network formation. With increasing protein content, the cellulose beads became covered by a layer of aggregated protein, leading to a protein-dominated network. All mixed gels displayed similar elastic behaviour. Oil release was greater in the gels at the highest cellulose bead to protein ratio, which aligned with the presence of void spaces in the network visible under the microscope. These findings serve as the foundation to explore other particle-filled oleogels for use in food-related applications. • Combined protein oleogel and cellulose bead dispersion gel vegetable oil. • Cellulose beads incorporated within protein oleogel form aggregated network. • No change in firmness with cellulose beads dispersed in protein oleogel. • Water necessary to aggregate protein particles and cellulose beads. • Optimization of cellulose bead to protein mass ratio limits oil release. [ABSTRACT FROM AUTHOR]

The research on the foaming of semi-solid gel (oleogel) has recently attracted the attention of food scientists owing to its functional characteristics that make it a potential alternative to saturated fat and trans-fat used in food products. The oleofoams are prepared by heating the vegetable oil with an oleogelator followed by cooling to form a semi-solid gel and then incorporating air in the semi-solid gel to form an air-in-oil system having higher stability to deformation. Oleofoams provide new opportunities for the development of novel aerated food products free of saturated and trans fatty acids to meet the growing demand of consumers for healthy foods. The objective of the present review is to understand the development of new research area in food technology thereby focusing on the process of formulation of oleofoams covering the effect of process parameters on the stability of oleofoams, functional characteristics of oleofoam system, food application, and research gap. • Foaming of semi-solid gel results in transforming gel into a foam. • Crystals surrounding the air bubbles provides higher stability to oleofoam. • Functional characteristics of oleofoam depends on the process parameters. • Oleofoams are potential replacements for saturated and trans fats in food. [ABSTRACT FROM AUTHOR]

The effect of ozone treatment on the sensory quality, aroma compounds, phytosterols, and phytosterol oxidation products (POP) in stored plant oils was studied. Cold-pressed flaxseed, cold-pressed rapeseed, and refined rapeseed oils were treated with ozone, air, and nitrogen, then subjected to accelerated storage at 60 °C for 6 days. The sensory evaluation revealed that ozone significantly influenced the sensory profile, with notable cucumber and green-grassy aromas. Quantitation of odorants determined by headspace SPME-GC/MS and calculation of odor activity values (OAV) identified nonanal (citrus-like, soapy aroma, OAV 356), (E,Z)-2,6-nonadienal (cucumber aroma, OAV 312), (Z)-3-hexenal (green grassy aroma, OAV 326), and hexanal (green grassy aroma, OAV 163) as major odorants. Furthermore, ozonation reduced total sterol content in refined rapeseed oil by 48 % during storage. While ozone did not form POP initially, they were produced during storage, with the most significant impact on rapeseed oil, doubling POP content compared to air and nitrogen treatments. [Display omitted] • ozone treatment affected sensory and odorant formation of oxidized plant oils. • ozonation causes increase of cucumber and green/grassy aroma of oils. • (E,Z)-2,6-nonadienal is responsible for the cucumber aroma in ozonated oils. • ozonation causes degradation of sterols in stored refined rapeseed oil. • storing oils in an ozone-rich environment leads to the formation of toxic oxyphytosterols. [ABSTRACT FROM AUTHOR]

An applicable and highly efficient methodology for the preparation of medium- and long-chain triglycerides (MLCTs) via the enzymatic transesterification of coconut oil with long-chain fatty acid triglycerides, named camellia oil, olive oil, linseed oil, algal oil, and rapeseed oil, respectively, has been proposed. The novel system achieved equilibrium in 5 min, and the MLCT yield ranged from 78.7 to 83.8 %. This is the fastest record reported to date. The catalytic efficiency of the novel biocatalyst, CSL@HMS-C 8 , was 140 g/g•h, 1.43 times higher compared to the control (free lipase), and it retained 62.5 % of its relative activity after 15 cycles. A UPLC-MS provided an accurate structural analysis of the MLCTs, and molecular docking analysis was performed to understand the binding interactions between the protein and molecules. The method of preparing MLCT enriched with functional fatty acids in this paper is efficient, broadly applicable, economical, and promising for industrial applications. [Display omitted] • An efficient and widely applicable method for the preparation of MLCT was proposed. • MLCTs are produced by the enzymatic transesterification of coconut oil and vegetable oil. • The catalytic efficiency of CSL@HMS-C 8 is the highest reported so far. • The interactions of lipase and fatty acids were studied by molecular docking techniques. • The structures of five coconut oil MLCTs were finely analyzed and characterized by UPLC-MS. [ABSTRACT FROM AUTHOR]

Currently, the identification and quantification of complex adulteration of high-value vegetable oils are still challenging. In this study, the extreme vertex design method was adopted to design representative multivariate adulterated camellia oil samples. Thereafter, 11 characteristic lipid species were identified by considering the statistically significant difference and categorical contribution. A discriminant method and linear regression model were established based on 11 key lipids. The accuracy rate of the model was 100 %, which could correctly discriminate the camellia oil with an adulteration ratio as low as 2.5 %. The root mean square error (RMSE) of the regression equation was close to 0, and the coefficient of determination (R2 P) was 0.9054. This method has been successfully applied to commercially available samples for validation purposes, detecting 27.3 % of camellia oil adulteration. Overall, the results indicate that the discriminating method and content prediction model can provide a potential strategy for authentication of multivariate vegetable oils. [Display omitted] • Extreme vertex design was used to create multivariate adulterated camellia oils. • Eleven lipid species with significant variations were found using lipidomics. • A reliable adulteration discriminant method was established based on characteristic lipids. • Peak areas of characteristic lipids were modelled to estimate camellia oil concentration. [ABSTRACT FROM AUTHOR]

Degumming is essential to eliminate undesired phospholipids from crude vegetable oils before being processed into high-quality products. The degumming efficiency is hampered by the separation of oil and water. To overcome this problem, we introduced an innovative enzymatic degumming strategy for various vegetable oils (rice bran, peanut and flaxseed oil) by combining phospholipase A1 with monoacylglycerol lipase. Compared to using phospholipase A1, the combination of the two enzymes significantly reduced phosphorus content, indicating better hydrolysis of phospholipids. Additionally, the primary hydrolysates by the combined enzymes were glycerylphosphorylcholine and glycerylphosphorylethanolamine that were more affinitive to water to improve oil-water separation and oil yield. Characteristic markers obtained from Partial Least Squares Discriminant Analysis model confirmed the advantages of combined enzymes over single enzyme. This advantage of combined enzymes was further validated in a simulated degumming process. Our findings provide a new enzymatic degumming strategy to expand the toolkit for crude oil refinery. [Display omitted] • A novel enzymatic degumming strategy to improve oil-water separation. • Glycerophosphoesters were primary hydrolysates of PLA1-GMGL degumming. • Glycerophosphoesters were more affinitive to water to improve oil yield. • PLA1-GMGL degumming had lower phosphorus content and reduced degumming time. • PLA1-GMGL-degumming was effectively applied to different crude vegetable oils. [ABSTRACT FROM AUTHOR]

The fluorescence characteristics of aflatoxin B 1 (AFB 1) have enabled the development of an effective and non-destructive screening method for AFB 1 in agro-products using fluorescence spectroscopy. However, the complex and varied matrices present in most foodstuffs can significantly distort the intrinsic fluorescence of AFB 1. In this study, the absorption and scattering properties of vegetable oils were obtained using double integrating spheres (DIS), and fluorescence intensity was obtained using laser-induced fluorescence (LIF) technique. A six-parameter analytical model has been developed to recover AFB 1 intrinsic fluorescence based on the absorption and scattering features at excitation (375 nm) and emission (424 nm) wavelengths employing a one-dimensional convolutional neural network (1D-CNN). Prediction models for AFB 1 concentration in vegetable oils with gradient variations of matrices were calibrated using the disturbed and recovered intrinsic fluorescence intensity, respectively. The models were validated and compared to demonstrate the feasibility and superiority of the proposed method. [Display omitted] • Developed an optical platform which combined IS and LIF to obtain μ a , μ' s and F. • Made phantoms to calibrate and verified the developed platform. • Revealed the interference mechanism of oil matrix on AFB 1 fluorescence signal. • Proposed an 1D-CNN model to recover AFB 1 intrinsic fluorescence. [ABSTRACT FROM AUTHOR]

Monitoring oxidation causes (i.e. radical and/or photo-oxidation) of vegetable oil gives very important information for its quality control. This study aimed to develop a rapid and simple near infrared (NIR) spectroscopy method to explore the oxidation causes in vegetable oil by quantifying triacylglycerol hydroperoxide (TGOOH) positional isomers proceeded by different oxidation causes. First, the concentrations of TGOOH isomers were determined by liquid chromatography-mass spectrometry. Partial least square regression for concentrations of TGOOH isomers (R2: 0.994–0.998) using NIR spectra in the regions of 7500–6000 cm−1 and 5500–4500 cm−1 as explanatory variables. Principal component analysis revealed that those models were created because NIR spectra capture trace changes of the peak around 6980 cm−1(-CH 2 -) and 5260 cm−1 (H 2 O) derived by different oxidation causes (i.e. radical and/or photo-oxidation). The application of this method to various kinds of vegetable oil is expected to lead to a simple and rapid quality evaluation of vegetable oil. • A nondestructive NIR method to determine oxidation causes of canola oil was developed. • NIR captured trace changes of water content derived from different oxidation causes. • The present NIR method will be a powerful tool for evaluating vegetable oil quality. [ABSTRACT FROM AUTHOR]

Some wheat-based foods require different doses of oil to moderate quality of dough during processing and the influence mechanisms remain unclear. Therefore, the effect of rapeseed oil addition on physicochemical characteristics and fine structure of dough and underlying mechanism were elucidated by rheometer, scanning microscope and molecular spectroscopic method. Results showed that compared with native dough (without exogenous rapeseed oil), the addition of rapeseed oil changed the fine structure, improved extensibility, but reduced viscoelasticity of the dough. Moreover, high addition especially 20 wt% oil (based on wheat flour) significantly changed gelatinization and retrogradation behaviors of the dough, whilst disrupted gluten network and increased random coil content (32.1%) of dough except that decreased its α-helix (21.2%), β-sheet (23.1%), disulfide bond (7.9 μmol/g) compared with native dough which were 16.3%, 29.2%, 33.1%, 11.0 μmol/g, respectively. Results in the study could provide a certain understanding for application of vegetable oils in wheat-based products. • The addition of oleic acid-rich rapeseed oil changed the extensibility of dough. • Increased oil addition can produce wheat dough with less elastic character. • The addition amount affected the degree of exogenous oil tailored dough properties. • Exogenous oil changed the secondary structure and disulfide bond content of gluten. [ABSTRACT FROM AUTHOR]

False flax (Camelina sativa L.), known as camelina, is an ancient oil plant that has gathered renewed interest. In this study, a comprehensive analysis encompassing nontargeted volatilomics and targeted, quantitative metabolomics performed for cold-pressed oil and press cake and was integrated with sensory analysis of cold-pressed camelina oil and the effect of seed roasting was evaluated. Roasting in general resulted in the formation of 22 new volatile organic compounds (VOCs) in oil, while roasting at 140 and 180 °C resulted in the formation of 12 and 124 unique VOCs, respectively. Roasting notably influenced the profile of primary and secondary metabolites in both oil and press cakes, as well as volatilome and aroma of cold-pressed camelina oil. Many VOCs can be attributed to thermal degradation of primary and secondary metabolites. Roasting intensified the flavour of cold-pressed camelina oil, enhancing the perception of notes formed through the Maillard reaction. • Roasting resulted in the formation of new volatile compounds in camelina oil • Primary and secondary metabolites were affected by roasting • Roasting modified flavour of camelina oil to be more roasty, garlic-like and sour aroma • Roasting facilitate the transfer of flavour compounds from the press cake to the oil [ABSTRACT FROM AUTHOR]

A novel method is introduced for extracting and enriching Cd(II) and Pb(II) from edible oils using glutathione disulfide (GSSG) as both an extractant and a phase-separation agent. The ions in the oils were initially extracted into an aqueous solution containing GSSG. After mixing the solution with acetonitrile at the appropriate volume ratio, a new phase formed, resulting in enrichment of the analytes. The experimental conditions were optimized using response surface methodology with a central composite design. Under optimal conditions, the method offered a combined enrichment factor of >660, with combined extraction efficiencies of 84.31% and 83.35% for Cd(II) and Pb(II), respectively. Finally, the method was conjugated to capillary electrophoresis to determine Cd(II) and Pb(II) in edible oil samples, with detection limits of 0.45 and 1.24 ppb, respectively. In comparison to traditional approaches, the GSSG-based method demonstrates rapidity, efficiency, and recyclability in extracting heavy metal ions from complex matrices. [Display omitted] • A new method was proposed for determining Cd(II) and Pb(II) in edible oils. • GSSG acted as an extractant and phase-separation agent during the process. • A combined enrichment factor of >660 was obtained. • The method was applied to vegetable oil samples with low detection limits. [ABSTRACT FROM AUTHOR]

Establishing a moderate elimination strategy for mycotoxins with the maintained food nutrition is significant to food safety. Herein, the Au-NPs decorated defective Bi 2 WO 6 (Au-BWO-OV) with modulated ROS generation was successfully synthesized, integrating the merits of defect-engineering and Au-NPs induced LSPR-effect. The Au-BWO-OV exhibited modified photoelectrochemical property and O 2 -adsorption capacity, supporting the selective generation of •O 2 − and 1O 2 with moderate oxidizing ability. As a result, >90% of AFB 1 and ZEN were eliminated within 100 and 50 min, along with the maintained nutrition in vegetable oil. Moreover, the reasonable degradation mechanism triggered by •O 2 − and 1O 2 was proposed based on the trapping experiments, DFT calculations and LC-MS analysis for intermediate products, including the steps of hydrolysis, oxidative dissociation, cis-trans isomerization, and dehydroxylation. This work not only paved the way for balancing the contradiction between detoxification and nutrient retention, but also casted new insights into the ROS-mediated degradation mechanism. [Display omitted] • Au-NPs decorated defective Bi 2 WO 6 with modulated ROS generation was synthesized. • Mycotoxins in vegetable oil was moderately eliminated with maintained nutrition. • The dispensable role of •O 2 − and 1O 2 in detoxification was elucidated. • Reasonable mechanisms were proposed based on DFT calculations and LC-MS analysis. [ABSTRACT FROM AUTHOR]

This study introduced differential photocalorimetry (DPC) as a method for real-time monitoring of the photo-oxidation kinetics of vegetable oils. DPC measures the heat flow generated during the oxidation of oils upon light exposure. Experiments conducted with stripped linseed oil (SLSO), an oil depleted from its natural antioxidants, showed no induction time (τ). Conversely, spiking SLSO with increasing concentrations of trans -ferulic acid resulted in an induction time (τ) proportional to the antioxidant concentration (R2 = 0.99). A comparative study among different vegetable oils revealed that rice bran oil exhibited the highest resistant to photo-oxidation, followed by corn, soybean, and sunflower oils. The results are discussed in terms of sample oxidizability and antioxidant efficiency (A.E.), and validated through high-performance liquid chromatography with diode array detection (HPLC-DAD). Furthermore, the measured heat flow enabled the determination of the rates of inhibited (R inh) and uninhibited (R uni) periods, as well as the rate constant of propagation (k p) and inhibition (k inh) reactions. [Display omitted] • DPC allowed real-time monitoring of oil photo-oxidation kinetics. • An increase of the light intensity showed a consistent decrease in induction time. • DPC enabled determination of antioxidant efficiency, capacity and oil oxidizability. [ABSTRACT FROM AUTHOR]

• UM2 can switch phospholipase and lipase activities through temperature variations. • UM2 exhibited strong hydrolysis ability towards different phospholipids. • UM2 was effectively used for crude oils with unique phospholipid composition. The limited availability of phospholipase A 1 (PLA 1) has posed significant challenges in enzymatic degumming. In this study, a novel PLA1 (UM2) was introduced to address this limitation, which had a unique thermo-responsive ability to switch phospholipase and lipase activities in response to temperature variations. Remarkably, UM2 displayed an unprecedented selectivity under optimized conditions, preferentially hydrolyzing phospholipids over triacylglycerols—a specificity superior to that of commercial PLA 1. Moreover, UM2 demonstrated high efficiency in hydrolyzing phospholipids with a predilection for phosphatidylcholine (PC) and phosphatidylethanolamine (PE). A practical application of UM2 on crude flaxseed oil led to a dramatic reduction in phosphorus content, plummeting from an initial 384.06 mg/kg to 4.38 mg/kg. Broadening its industrial applicability, UM2 effectively performed enzymatic degumming for other distinct crude vegetable oils with a unique phospholipid composition. Collectively, these results highlighted the promising application of UM2 in the field of oil degumming. [ABSTRACT FROM AUTHOR]

Chimonanthus praecox (L.) Link kernel oil (LMO) has the potential to expand the variety of nutraceutical plant oils available and provide support for the application of functional food. This study aimed to assess the edible potential of LMO by examining its physicochemical characteristics, digestion behaviors, and nutraceutical properties. The results revealed that LMO has a high oil content of 40.84% and is particularly rich in linoleic acid (53.37–56.30%), oleic acid (22.04–25.08%) and triacylglycerol (TAG) of linoleic acid -palmitoleic acid- oleic acid (10.57–12.70%). The quality characteristics and phytochemical composition of LMO were found to be influenced by variety and extraction methods used. In simulated in vitro digestion tests, LMO showed a better lipid release rate and degree. Animal studies further demonstrated that LMO led to better TAG and cholesterol excretion compared to soybean oil and camellia oleifera oil. Overall, this study highlights the potential of LMO as a high-quality edible oil. Here, we want to describe this graphic abstract as " A conversation that transcends time and space ". C. praecox (L.) Link (LM, La Mei in Chinese), as a traditional plant from the deciduous aromatic shrub family that has existed since the Northern Wei Dynasty in China. It is famous for its distinctive ornamental value and fresh fragrance. The LM, with a history of over 1500 years, originated in the Northern Wei Dynasty. Countless literati and poets have paused to admire it, leaving behind praise such as "Nothing can express what you mean to me all over Jiangnan, just wish you a cheerful spring with a piece of plum blossom." At that time, people may not have known that the fruit of LM, in addition to cultivating beautiful flowers, could also yield nutritionally rich oil. Today, using various techniques such as supercritical, liquid phase, in vitro digestion, inverted fluorescence staining, and animal cultivation, we have demonstrated that C. praecox (L.) Link kernel oil is rich in lipid content, high in unsaturated fatty acids, and abundant in various fat-soluble nutrients. It has a better digestion rate and does not lead to significant lipid accumulation. Perhaps, a thousand years ago, poets already knew the value of the fragrant plant, and their poetry has given us a hint across time and space, enabling us to find the answers. Throughout different eras, LM has been ascribed with diverse values by people. As a food researcher, there is still much to uncover about the potential health benefits of LM for future exploration. [Display omitted] • Physicochemical and nutraceutical potential of LMO were studied. • LMO was rich in polyunsaturated fatty acid, β-tocopherol, and phenolic compounds. • Characteristics of LMO were affected by variety and extraction method. • LMO had good digestion degree and digestion rate during intestinal digestion. • LMO had better ability of triacylglycerol and cholesterol excretion. [ABSTRACT FROM AUTHOR]

• Optimization bio-active essential oil combinations were selected. • Nano-emulsion with strong anti-bacterial activity was optimized. • Nano-emulsion prolonged the shelf life of grass crap fillets. This study aimed to develop a satisfactory essential oil (EO) nano-emulsion through high pressure microjet technology and explore its physiochemical properties and synergistic coating effects on grass carp fillets. The optimal conditions for oregano/litsea cubeba (6:4, wt%/wt%) nano-emulsion were shown to be 80 s high pressure microjet pretreatment time, 9000 lb per square inch pretreatment pressure, 6 % oil phase, and 3:2 Km (mass ratio of surfactant to co-surfactant). The obtained nano-emulsion exhibited 100.42 ± 0.96 nm oil diameter at 4 °C after 15-day storage, coupled with high stability after centrifugation, freeze–thaw and heating treatment. Compared with untreated samples at day 6 storage, the nano-emulsion-treated grass carp fillets exhibited improved textural properties, higher water-holding capacity (74.23 % ± 0.80 %), lower total volatile basic nitrogen (TVB-N, 13.46 ± 0.30 mg/100g)/thiobaric acid (TBA,0.43 ± 0.02 mgMDA/100g), and lower total viable spoilage bacteria count (4.98 ± 0.21 lgCFU/g). This study facilitates understanding the combined EOs nano-emulsion on improving the shelf life of grass carp fillets. [ABSTRACT FROM AUTHOR]

To verfy their difference from isolated fatty acids, the absolute kinetics of peroxidation was studied for seven triglyceride-based oils of olive (OLI-1, OLI-2), high-oleic sunflower (SUN-HO), high-oleic and high-linoleic safflower (SAF-HO, SAF-HL) grapeseed (GRA) and borage (BOR), by oxygen uptake monitoring, using 2,6-di- tert -butyl-4-methoxyphenol and 2,2,5,7,8-pentamethyl-6-chromanol as reference inhibitors. Propagation constants (k p /M−1 s−1 at 303 K in PhCl) were respectively 34.8 ± 2.3, 35.1 ± 1.8, 40.6 ± 5.5, 36.0 ± 7.7, 160.8 ± 5.1, 145.1 ± 24.5, 275.1 ± 63.8, while oxidizability responded to empirical equation k p (2 k t)-½/M-½s-½ = 1.63 × 10−3[allyl >CH 2 /M] + 1.82 × 10−2[bisallyl >CH 2 /M], based on fatty acids residues assessed by GC–MS. Peroxidation kinetics was markedly different from that of isolated fatty acids. The H-bond basicity of all oils was measured by FT-IR affording Abraham's βH 2 values in the range 0.55 ± 0.03. H-bonding explained the protection of oils measured for seven reference phenolic antioxidants, except for the catechols quercetin and caffeic acid phenethyl ester, which were 2-to-4-folds more effective than expected, supporting a proposed different mechanism. • k p and 2 k t constants for triglycerides differ from those of their main fatty acids. • MUFA-rich triglycerides oxidize 40-folds faster than their isolated MUFAs. • A linear empirical equation predicted oxidizability from FAME analysis (r 2 = 0.992). • Protection and k i nh for antioxidants were explained by H-bonding to triglycerides. • Catechols quercetin and CAPE gave exceptional protection via different mechanisms. [ABSTRACT FROM AUTHOR]

Assessment of trace metal concentrations in plant oils has been considered a crucial quality control marker for potential health risks, oil flavour, and oxidative stability. A straightforward inductively coupled plasma mass spectrometry (ICP-MS) methodology was developed and validated through introduction of argon:oxygen gas mixture into plasma, allowing for a direct elemental analysis of organic matrices. This approach offers the advantage of a simple one-step preparation of plant oil samples with negligible contamination risks. The complete solubilization of the oil matrix enables the determination of total metal content from a single test tube with low dilution factor of 5. The modified plasma conditions resulted in the development of a robust and accurate ICP-MS method providing limits of detection at sub ng·g−1 levels. The ICP-MS method allowed the determination of trace levels of Ba, Cd, Cu, Fe, Mn, Pb, Sn, V, and Zn in olive, sunflower and rapeseed oils. • Simple preparation and ICP-MS method allowed direct metal determination in plant oils • Elemental analysis performed from a single test tube in few minutes • Low sample dilution factor resulted in sub ng·g−1 LODs [ABSTRACT FROM AUTHOR]

[Display omitted] • Oils improved emulsion gel properties of PSE-like protein isolate (PPI). • The added sunflower oil to PPI enhanced protein thermal stability. • PPI-sunflower oil gel has the highest water binding capacity. • Vegetable oils enhanced secondary structural stability of PPI. To enhance the gel properties of PSE (pale, soft, and exudative)-like chicken meat protein isolate (PPI), the effect of peanut, corn, soybean, and sunflower oils on the gel properties of PPI emulsion gels was investigated. Vegetable oils improved emulsion stability and gel strength and enhanced viscosity and elasticity. The gel strength of the PPI–sunflower oil emulsion gel increased by 163.30 %. The thermal denaturation temperature and enthalpy values were increased. They decreased the particle size of PPI emulsion (P < 0.05) and changed the three-dimensional network structure of PPI emulsion gels from reticular to sheet with a smooth surface and pore-reduced lamellar. They elevated the content of immobile water PPI emulsion gels, decreased the α-helix and β-turn, and increased the β-sheet and random coil. Vegetable oil improved the gel properties of PPI in the following order: sunflower oil > soybean oil > corn oil ≈ peanut oil > control group. [ABSTRACT FROM AUTHOR]

• The 3D printability of chicken meat paste is enhanced by fortifying plant oil. • The shift factor of modified Cox-Merz rules well-correlated with 3D print quality. • Cooking methods greatly impact the gelation properties of 3D printed meat products. • Microwave leads to higher fluid retention ability but reduced the details of samples. • Among oil-added 3D printed products, the peanut oil group exhibited greatest quality. This study investigated the influence of oil type (olive, soybean, and peanut oil) and post-cooking methods (oven bake and microwave) on the quality of 3D printed chicken meat products. The Ostwald-de-Waele model was used to describe the flow behavior of chicken meat paste (R2 > 0.995). Oil-fortified groups present significantly lower consistency index (K) and flow behavior index (n), indicating better fluidity. A modified Cox-Merz rule was applied by multiplying angular frequency with shift factors (α SF). Surprisingly, the values of α SF are well-correlated with accuracy parameters of 3D printed cubes (| r | >0.8). For post-heating methods, baking results in higher fluid loss but contributes to a smoother surface. The microwaved gels showed better fluid retention ability and higher accuracy but lost the detail shape of the 3D printing model. Overall, the PO (peanut oil) meat emulsion group presented better textural properties and flat surfaces than other oil-added counterparts. [ABSTRACT FROM AUTHOR]

[Display omitted] • Thermal behavior of glycerolyzed oils strongly depends on acylglycerides fractions. • Lipid structuring through glycerolysis improved the stability of W/O emulsions. • Glycerolysis-structured oils could potentially replace saturated fats in foods. Enzymatic glycerolysis is a biotechnological process for structuring vegetable oils. This study investigates the kinetics of glycerolysis of peanut oil and explores the potential of the resulting structured oil to enhance the physical stability of water-in-oil emulsions. Using a 1:1 glycerol-to-oil molar ratio and 4 % lipase B from Candida antarctica as a catalyst, the reaction was conducted at 65 °C with stirring at 400 rpm. Acylglyceride fractions changes were quantified through NMR and DSC. Fat crystal formation was observed using scanning electron microscopy. The results revealed a first-order decay pattern, converting triglycerides into monoacylglycerides and diacylglycerides in less than 16 h. Subsequently, water-in-oil emulsions prepared with glycerolized oil showed augmented stability through multiple light scattering techniques and visual assessment. The structured oils effectively delayed phase separation, highlighting the potential of glycerolysis in developing vegetable oil-based emulsions with improved functional properties and reduced saturated fatty acid content. [ABSTRACT FROM AUTHOR]

[Display omitted] • MPs contamination of Italian and Spanish vegetable edible oils was investigated. • MPs were detected in all samples which were stocked in both PET and glass bottles. • Automatic µ-FTIR spectroscopy was used for MPs detection and characterization. • PE and PP were the most abundant polymers in the analyzed oil samples. • MPs with size < 100 μm were more frequent in all oil samples. In this work, assessment of microplastics (MPs) in commercial vegetable edible oils from Italy and Spain, including extra-virgin olive oil, olive oil, sunflower oil, and mixed seed oil, has been conducted for the first time. The method was based on sample dilution with ethanol: n -hexane (1:3, v/v), homogenization, vacuum filtration on macroporous silicon filters with 5 μm pore diameter to collect MPs, and automatic µ-FTIR spectroscopy for MPs detection and characterization. In the analysis of oil samples, a mean MPs abundance of 1140 ± 350 MPs/L was found. Observed MPs were characterized, being most of them fragments (81.2 %), with particle sizes < 100 µm (77.5 %), and mainly composed of polyethylene (50.3 %) and polypropylene (28.7 %), among others. Statistical analysis revealed that there were not significant differences (p-value > 0.05) in the abundance of MPs between oil samples or types. [ABSTRACT FROM AUTHOR]