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Trans isomers are formed in oils when they are exposed to high temperatures like refining and deep frying. The current study was aimed to evaluate the effect of antioxidants extracted from agricultural by-products on the suppression of heat induced trans-isomers formed in frying oils (soyabean and mustard) at 180 °C for 25 hrs. Quercetin was the predominant compound found in apple pomace extract (APE) and oleorupin was highest in olive leaf extract (OLE) from HPLC analysis. Antioxidants extracted from these by-products were added to the frying oil at different concentrations (100 ppm, 200 ppm, 300 ppm) both individually and in the form of blend of APE/OLE. It was found that best inhibitory effect on the formation of trans fatty acids (TFA) in both the oils was shown by APE/OLE-300 ppm followed by OLE-300 ppm, APE-300 ppm, APE/OLE-200 ppm, OLE-200 ppm, TBHQ (tertiary‑butyl‑hydroquinone)-200 ppm, APE-200 ppm and TBHQ-100 ppm. Thus, the inhibitory effects were majorly dependent on their kinds and concentrations. Natural antioxidants at a higher concentration performed better than synthetic antioxidants.

Increased concerns over intake of harmful transfats and saturated fats in the diet pose a new challenge to the scientific community, to come up with viable alternatives replacing detrimental fats without affecting organoleptic properties of the food product. Out of various strategies aimed to reduce/replace transfats and saturated fats in foods, oleogels are reported to be an innovative structured fat system used for industrial applications due to their nutritional and environmental benefits. This review will focus on the formulation methods and chemistry of oleogels, along with their recent food applications particularly in bioactive delivery and in other sectors complying with their need. An insight into the mechanism of gelation and various components of oleogels will be deliberated upon. Moreover, modified oleogels with improved technical and functional properties manufactured by use of several emerging technologies like ultrasound will also be reviewed.

The processed meat product industry is showing a full bloom and is witnessing an increasing trend in consumption due to worldwide popularity of these products. However, a high content of detrimental saturated and trans-fats are present in them, exposing the consumer to several health risks. Increased demand of safe and high-quality meat products by the health-conscious consumer poses a new challenge to researchers and manufacturers related to meat sector to produce low fat and healthy processed meat products. Therefore, proper strategies are needed for the reduction or replacement of these solid fats by an oil/fat with healthier fatty acid profile while reformulating processed meat products. Among several approaches directed to replaced /reduce trans-fats and saturated fats in processed meat products, oleogels made from plant or fish oils are said to be an unique structured fat system used in industrial applications because of their nutritional and the environmental advantages. Development of various healthy meat products like sausages, patties, burgers etc by replacing their native fat rich in saturated fatty acid (SFA) and trans-fatty acid (TFA) with the healthier oleogels rich in polyunsaturated fatty acid (PUFA) and monounsaturated fatty acids (MUFA) have been reviewed in this article.

Marigold flower petals are considered the richest source of lutein which possesses immense applications in the food and health sector. The study was undertaken to improve the stability of sunflower oil by enriching it with lutein extracted from marigold flower petals using safe and green technology. The extraction of lutein was optimized using Box-Behnken design by ultrasound-assisted extraction (UAE) employing sunflower oil as a solvent. The impact of three independent variables i.e., ultrasonic intensity, solid to solvent ratio, and extraction time were evaluated on the amount of lutein extracted and its antioxidant activity. Highest amount of lutein (21.23 mg/g) was extracted by employing ultrasonic intensity of 70 W/m2, extraction time of 12.5 min, and solid to solvent ratio of 15.75%. FT-IR spectra of lutein extracted by ultrasound and conventional extraction show similar peaks depicting that ultrasound does not have any impact on the functionality of lutein. Sunflower oil incorporated with lutein at 1000 PPM and the synthetic antioxidant (TBHQ) showed good oxidative stability than oil with 500 PPM lutein and no lutein during accelerated storage for a month. The oxidative stability was shown by different oil samples in the following order: TBHQ = 1000PPM lutein˃500PPM lutein ˃control oil. It was concluded that the ultrasound technique extracts lutein efficiently from marigold flowers and this lutein was effective in improving the oxidative stability of sunflower oil under accelerated storage conditions.