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Diacylglycerol (DAG) is a novel functional structural lipid, but its application in base oils remains underexplored. This research investigated the effect of three liquid oils (groundnut oil, corn oil, and flaxseed oil), with varying polyunsaturated fatty acid (PUFA) (39.60, 69.50, and 77.65 %) and DAG content (0.00, 40.00, 80.00 %), on the crystallization behaviors of palm-based oil. DAG (40.00 %), obtained through enzymatic glycerolysis and molecular distillation, was found to stabilize the binary system with good compatibility and fine crystal structure. "Liquid" DAG played a dual role: diluting solid lipids, and promoting crystallization. Increasing DAG content led to larger crystalline domain size, while higher PUFA content accelerated crystallization and increased crystal orderliness, though decreasing crystal density. These results demonstrated the clear influence of PUFA and DAG content on palm-based oil crystallization. This knowledge can guide the utilization of different unsaturated DAGs for tailored fat crystallization in food application. [Display omitted] • "Liquid" DAG's dual role: diluting solid lipids and promoting crystallization. • PUFA accelerated crystallization and increased crystal orderliness in the system. • DAG led to the formation of significantly larger crystalline domains. • All oils exhibited an instantaneous nucleation at low temperatures. [ABSTRACT FROM AUTHOR]

Cyclolinopeptides (CLs) have anti-inflammatory, anti-osteoporosis, and anti-tumor effects, however, low water and oil solubility greatly limit their application. Herein, CLs-loaded β-cyclodextrin (β-CD) emulsions were prepared with different oil phases. The in vitro digestibility, cellular absorption, and anti-inflammatory effects were evaluated. Camellia oil diacylglycerol (CO DAG) showed enhanced dissolving ability for CLs due to high polarity. β-CD formed inclusion complexes with DAG through hydrogen bond and the emulsions showed smaller size and higher physical stability with 50 % (w /w) oil. The in vitro digestibility of the DAG emulsion was increased and the CLs' bioavailability was 13.6–fold higher than CLs in oil. The CLs–loaded Pickering emulsion digesta exhibited a higher nitric oxides (NO) inhibition rate (58.62 %) and Caco-2 cell penetration (3.09 × 10−6 cm/s). Therefore, emulsion formulated with β-cyclodextrin and DAG can effectively improve the solubility and bioavailability of CLs, which has significant potential for application in functional foods and pharmaceutical industry. • CLs' solubility was largely increased in CO DAG due to the high oil polarity • β-CD and CO DAG 40 % formed inclusion complex with three phase contact angle ∼90° • DAG emulsion showed improved physical stability and digestibility than CO emulsion • The bioaccessibility and anti-inflammation of CLs-loaded DAG emulsion was increased [ABSTRACT FROM AUTHOR]

[Display omitted] • GNO-DAG were introduced as new base oil for margarine. • GNO-DAG has a positive effect on the crystallization behavior. • The whipping ability of margarine was related to the GNO-DAG content. • The texture stability of W/O system was improved after using GNO-DAG. Enzymatic glycerolysis produced ground nut oil-based diacylglycerols (GNO-DAG) with a purity of 43.28 ± 0.89% (GNO-DAG40). GNO-DAG80 (with a DAG purity of 87.33 ± 0.61%) was obtained after purification using molecular distillation. Traditional palm oil was mixed with the "liquid" DAG as margarine base oils. Subsequent evaluations of palm oil-DAG-based fats (PO-GNO DAG) as a margarine replacement in a W/O model system showed that the material was an ideal functional base oil with improved aeration properties and plasticity during application. The binary system physical, textural and crystallization property were determined, and the compatibility of the binary mixed system was analyzed by constructing a phase diagrams. The PO-GNO DAG showed decent compatibility between the two phases and had better texture and rheological properties. In addition, PO-GNO DAG40 showed better apparent viscosity and aeration characteristics than PO-GNO DAG80, with potential application in the food specialty fats industry. [ABSTRACT FROM AUTHOR]

The possible signaling pathways for the synergistic osteogenic differentiation of the cells induced by JCA. The JCA likely induces the osteogenesis of the cells by the Wnt/β-catenin, BMP2/Smad, and the MAPK signaling pathway. Wnt: Secreted glycoproteins; GSK-3β: Glycogen synthase kinase 3β; β-catenin: key nuclear effector of canonical Wnt signaling in the nucleus; RUNX2: Transcription factors; TCF: transcription factors; BMP2: Bone morphogenetic Protein 2; SMAD: Mothers against decapentaplegic homolog; FGF: Fibroblast growth factor; RAF: Protein kinases; MEK: Mitogen-activated protein kinase. MAPK: Microtubule-associated protein kinase. [Display omitted] • A novel bioactive Clolinopeptide J (CLJ) showed an osteogenic effect for osteoprosis. • A porous calcium carbonate (CA) was fabricated with an excellent loading capacity of CLJ. • Nanoparticles presented an synergistic effect of CLJ and CA on stimulating osteogenesis. • Nanoparticles demonstrated the best effect on osteoporosis in the OVX mice model. This research focuses on the investigation of cyclolinopeptide J (CLJ), a bioactive peptide naturally present in flaxseed, which loaded in porous calcium carbonate (CA) nanoparticles (JCA) to augment the effectiveness of CLJ on osteogenesis. The JCA was successfully synthesized with a high loading capacity (47.8 %) and encapsulation efficiency (95.6 %). Results showed that CLJ exerted an excellent osteogenic effect at 10 µM in MC3T3-E1 cells. CLJ and CA have been shown to activate osteogenic factors by modulating the Wnt/β-catenin and BMP/Smad signaling pathways. Furthermore, JCA treatment exhibited a remarkable ability to restore the intricate trabecular characteristics of bone in OVX-induced mice. The trabecular bone architecture observed in JCA-treated mice closely resembled that of healthy controls, indicating a substantial amelioration of osteoporotic bone loss. Our findings highlight the synergistic treatment of CLJ and CA in restoring bone integrity and structure and provide compelling evidence for the effectiveness of this novel functional supplement. [ABSTRACT FROM AUTHOR]

Medium-and-Long Chain Triacylglycerol (MLCT) is a type of structured lipid that is made up of medium chain, MCFA (C8-C12) and long chain, LCFA (C16-C22) fatty acid. Studies claimed that consumption of MLCT has the potential in reducing visceral fat accumulation as compared to long chain triacylglycerol, LCT. This is mainly attributed to the rapid metabolism of MCFA as compared to LCFA. Our study was designed to compare the anti-obesity effects of a enzymatically interesterified MLCT (E-MLCT) with physical blend of palm kernel and palm oil (B-PKOPO) having similar fatty acid composition and a commercial MLCT (C-MLCT) made of rapeseed/soybean oil on Diet Induced Obesity (DIO) C57BL/6 J mice for a period of four months in low fat, LF (7%) and high fat, HF (30%) diet. The main aim was to determine if the anti-obesity effect of MLCT was contributed solely by its triacylglycerol structure alone or its fatty acid composition or both. Out of the three types of MLCT, mice fed with Low Fat, LF (7%) E-MLCT had significantly ( P < 0.05) lower body weight gain (by ~ 30%), body fat accumulation (by ~ 37%) and hormone leptin level as compared to both the LF B-PKOPO and LF C-MLCT. Histological examination further revealed that dietary intake of E-MLCT inhibited hepatic lipid accumulation. Besides, analysis of serum profile also demonstrated that consumption of E-MLCT was better in regulating blood glucose compared to B-PKOPO and C-MLCT. Nevertheless, both B-PKO-PO and E-MLCT which contained higher level of myristic acid was found to be hypercholesterolemic compared to C-MLCT. In summary, our finding showed that triacylglycerol structure, fatty acid composition and fat dosage play a pivotal role in regulating visceral fat accumulation. Consumption of E-MLCT in low fat diet led to a significantly lesser body fat accumulation. It was postulated that the MLM/MLL/LMM/MML/LLM types of triacylglycerol and C8-C12 medium chain fatty acids were the main factors that contributed to the visceral fat suppressing effect of MLCT. Despite being able to reduce body fat, the so called healthful functional oil E-MLCT when taken in high amount do resulted in fat accumulation. In summary, E-MLCT when taken in moderation can be used to manage obesity issue. However, consumption of E-MLCT may lead to higher total cholesterol and LDL level. [ABSTRACT FROM AUTHOR]

[Display omitted] • Synthesis methods of different isomeric acylglycerides with high purity are summarized. • Two paths of acyl migration of different isomeric acylglycerides were summarized. • The influencing factors of acylglyceryls acyl group migration rate were summarized. • The differences in the applicable fields of different isomeric triglycerides are summarized. Acylglycerols in natural oils includes monoacylglycerols (MAG), diacylglycerols (DAG) and triacylglycerols (TAG). Each acylglycerol possesses different isomers, which results in variation in physicochemical and nutritional properties that can be used in various applications. Acyl migration is a spontaneous reaction involving the transition of acylglycerols into more stable isomers. Inhibition of acyl migration is beneficial for the application of different acylglycerol isomers. Whilst, the promotion of acyl migration positively impacts the synthesis of acylglycerols, altering the properties and improving the stability of the lipid system. Few studies have been performed recently on the synthesis of various acylglycerol isomers and the approach to control the acyl migration of acylglycerols. This paper discusses the preparation of acylglycerols isomers, the factors influencing acyl migration and the application of the isomers of acylglycerols, which is important for expanding the use of different isomeric acylglycerols as functional foods. [ABSTRACT FROM AUTHOR]

• POL with different AMD was modified by enzymatic interesterification controllably. • Acyl migration of sn -POP and sn -POO lead to the elevation of sn -2 saturation. • SFC had a nonlinear correlation with the hardness in modified POL. • Tri-saturated PPP promoted crystal transformation of POL during storage caused post-hardening. Palm olein (POL) was modified by enzymatic interesterification with different degrees of acyl migration in a solvent-free packed bed reactor. The fatty acid and acylglycerol composition, isomer content, thermodynamic behavior, and relationship between crystal polymorphism, solid fat content (SFC), crystal microstructure, and texture before and after modification were studied. We found that the increase in sn -2 saturation interesterification was not only due to the generated tripalmitin (PPP) but also caused by acyl migration, and the SFC profiles were changed accordingly. The emergence of high melting point acylglycerols was an important factor accelerating the crystallization rate, further shortening the crystallization induction time, leading to the formation of large crystal spherulites, thereby reducing the hardness. The transformation from the β' to the β form occurred during post-hardening during storage. The isomer content also affected the physicochemical properties of the modified POL. [ABSTRACT FROM AUTHOR]

With increasing awareness of health and sustainable dietary pattern, plant-based proteins have shown a growing interest as substitutes for animal proteins. Meanwhile, the non-covalent interaction of protein with natural phenolic compounds can be used to develop functional ingredients. In this work, Alcalase hydrolysates of soy protein isolate (HSPI) were used to fabricate complexes with tannic acid (TA), and their physicochemical properties were investigated and compared with soy protein isolate (SPI) and sodium caseinate (SC) to get insights into the advantage of polyphenol modification. The complex solution showed reduced particle size, higher turbidity, and higher surface charge with increasing TA concentration. The interaction mainly occurred through hydrogen bond and hydrophobic interaction, leading to the unfolding of protein molecular structure. The complexes displayed lower interfacial adsorption activity and reduced interfacial viscoelastic modulus upon increasing TA concentration possibly because of the interference of TA on the diffusion and molecule interaction of protein hydrolysates to form elastic films. Nonetheless, the complex-based emulsion showed enhanced emulsifying stability with small droplet size, superior oxidation stability, high physical stability against heat and freeze-thaw treatment due to the higher surface charge and formation of particle-stabilized interfacial membrane. These findings provide insights for developing plant-based protein with excellent emulsifying properties, which show great potential for application as SC substitute in dairy-free emulsified products. [Display omitted] • The complex of HSPI with TA showed smaller size upon increasing TA concentration. • HSPI/TA complexes were formed mainly through hydrogen bound and hydrophobic interaction. • The emulsifying properties of HSPI-TA is comparable to those of sodium caseinate. • The complexes showed reduced interfacial elasticity and lower interfacial activity. • The unfolded structure and high surface charge account for high emulsion stability. [ABSTRACT FROM AUTHOR]

[Display omitted] • Oxidation status of LOs are monitor via phenyl-hexyl based LC column. • Number of Trp and Met residue is critical for oxidative stability of Los. • L-AP is effective in suppressing oxidation of both Trp- and non-Trp containing LOs. Linusorbs (LOs, cyclolinopeptides) are a class of naturally occurring cyclic hydrophobic peptides found in flaxseed oil, whose oxidation states indicate the oxidative stability and bitterness of flaxseed oil. Subjected to 63 °C accelerated oxidation, most Met-containing LOs in cold-pressed flaxseed oil entirely depleted by the 6th day except CLP, and MetO 2 -containing LOs became the dominant ones. However, no MetO 2 form of Trp-containing LOs, such as CLD, CLF and CLG, were detected. Given their oxidative kinetics, methionine sulfoxide (MetO) residue in some LOs was less sensitive toward oxidation in the presence of Trp (Tryptophan) group, and the oxidative stability of Met-containing LOs was CLP < CLB < CLL ≈ CLM < CLO, as compared to MetO-containing LOs: CLD < CLE < CLC < CLF ≈ CLG. When antioxidant was added into cold-pressed flaxseed oil to assess the additives' antioxidant effect, no significant difference was observed on oil oxidative indices in early stage except α-tocopherol, where they vary dramatically in suppressing Met oxidation of LOs: L-AP (L-ascorbyl palmitate) > TBHQ (tert -butyl hydroquinone) > γ-tocopherol > carnosic acid > α-tocopherol. Besides its ability to suppress oxidation of Trp-containing LOs, L-AP also exhibits superior antioxidant effect on non-Trp-containing LOs due to its amphiphilic property. Due to the prooxidative effects of both α- and γ-tocopherol on LOs that contain Trp, it has been suggested that tocopherols may repair Trp residue on LOs, leading to increased tendency of MetO residues to oxidize. The findings of this research are critical for elucidating the antioxidative mechanism of LOs, which can further lead to the establishment of strategies in suppressing bitter after taste to produce high-quality flaxseed oil. [ABSTRACT FROM AUTHOR]

Highlights: [•] This is the first ever information related to fractionated diacylglycerol. [•] A process possible with palm-based diacylglycerol is presented. [•] Fractioned palm-diacyglycerol stearin (PDAGS) is utilised as bakery shortening. [•] PDAGS: PMF at 50%:50% and 60%:40% (w/w) were the optimum shortening blend. [•] The optimum blend has good miscibility in solid state and contain β′ crystal. [Copyright &y& Elsevier]

[Display omitted] • CALB selectivity is inversely proportional to acyl chain length and directly proportional to acyl unsaturation. • The initial esterification rate can be predicted from the lipase selectivity for acyl substrate. • The selectivity of lipase for hydroxyl donors affects the product composition and monoacylglycerol/diacylglycerol ratio. • Excess of hydroxyl donors contributed to the formation of monoacylglycerol and diacylglycerol. Partial acylglycerols are valued for their emulsifying and stabilizing properties, yet precise green synthesis remains challenging due to low yield and selectivity. This study aimed to elucidate the "lipase selectivity-substrate structure-product composition" relationship to enhance the yield of targeted partial acylglycerol. The results showed that lipase exhibited a greater selectivity towards fatty acids with shorter chain lengths and higher unsaturation. Hydroxyl donors also affected the esterification process, with the enzyme-acyl complex exhibiting selectivity towards hydroxyl donors as follows: glycerol > monoacylglycerol > diacylglycerol. Substrate ratio significantly influenced enzymatic reactions; a 10:1 ratio favored triacylglycerol formation (>80 %), while a 1:1 ratio produced > 90 % partial acylglycerols. Molecular docking simulations revealed that substrates primarily interacted with lipase through hydrogen bonding and hydrophobic interactions. A comprehensive understanding of lipase selectivity patterns could facilitate the design of more efficient reaction systems, enabling the conversion of basic lipid resources into desired high value-added products. [ABSTRACT FROM AUTHOR]

The major lipids and antioxidant activities of Asterias rolleston gonad lipids were evaluated systematically. Major lipids of A. Rolleston gonad lipids were triacylglycerols (TAGs) and phospholipids (PLs). Total lipids were composed of 15.62% of polyunsaturated fatty acids (PUFAs), and 40.81% of monounsaturated fatty acids (MUFAs). The most abundant PUFA were C20:5n-3 (EPA) (6.28%) and C22:6n-3 (DHA) (5.80%). Predominantly composed of phosphatidylcholine (PC) and phosphatidylethanolamine (PE), polar lipids were rich in PUFAs and could contain up to 34.59% EPA and DHA, and PE and PI (phosphatidylinositol) were also found to be the main carriers of EPA and ARA (arachidonic acid) in polar lipids. The MUFA and PUFA of Sn -2 in TAG are 39.72% and 30.37%, respectively. A total of 64 TAG species were identified, with Eo-P-M, Eo-Eo-M, and M-M-Eo being the main TAGs components. Moreover, A. rollestoni gonad lipids exhibited potent radical scavenging activities and reducing power in a dose-dependent manner. • A. rollestoni Gonad Lipids: In-depth characterization unveils structural insights. • n-3 Rich Lipids: Abundance of EPA and DHA for superior health benefits. • Phospholipid Wealth: PE and PI are the main carriers of n-3 PUFAs. • Powerful Antioxidants: Robust scavenging activities for lipid applications. [ABSTRACT FROM AUTHOR]

[Display omitted] • Examining the effect of multiple cooking parameters on PDAG oils, provides new insights into PDAG as a healthy alternative to conventional TAG. • PDAG-58 exhibited comparable oxidative stability to PO during short heating periods. • Reducing NaCl, temperature, and cooking time minimized processing contaminants formation and preserved phytonutrients. Diacylglycerol (DAG) is generally considered one of the precursors of 3-chloropropanol esters (3-MCPDE) and glycidyl esters (GEs). This study aimed to evaluate static heating and stir-frying properties of peanut oil (PO) and PO based 58% and 82% DAG oils (PDAG-58 and PDAG-82). Observations revealed that, phytonutrient levels notably diminished during static heating, with PDAG exhibiting reduced oxidative stability, but maintaining a stability profile similar to PO over a short period. During stir-frying, 3-MCPDE content initially increased and then decreased whereas the opposite was observed for GEs. Furthermore, as temperature, and NaCl concentration increased, there was a corresponding increase in the levels of 3-MCPDE and GEs, although remained within safe limits. When used in suitable concentrations, these findings underscore the potential of DAG, as a nutritionally rich and oxidatively stable alternative to conventional cooking oils, promoting the use of DAG edible oil in heat-cooked food systems. [ABSTRACT FROM AUTHOR]

Currently, the poor whipping capabilities of anhydrous milk fat (AMF) in aerated emulsion products are a major obstacle for their use in beverages like tea and coffee, as well as in cakes and desserts, presenting fresh hurdles for the food industry. In this study, the mechanism of action of diacylglycerols (DAGs) with different carbon chain lengths and degrees of saturation on the partial coalescence of aerated emulsions was systematically investigated from three fundamental perspectives: fat crystallization, air-liquid interface rheology, and fat globule interface properties. The optimized crystallization of long carbon chain length diacylglycerol (LCD) based on stearate enhances interactions between fat globules at the air-liquid interface (with an elastic modulus E' reaching 246.42 mN/m), leading to a significantly reduced interface membrane strength. This promotes fat crystal-membrane interactions during whipping, resulting in a thermally stable foam structure with excellent shaping capability due to enhanced partial coalescence of fat globules. Although Laurate based medium carbon chain length diacylglycerol (MCD) promoted fat crystallization and optimized interface properties, it showed weaker foam properties because it did not adequately encapsulate air bubbles during whipping. Conversely, oleate long carbon chain length diacylglycerol (OCD) proved to be ineffective in facilitating fat crystal-membrane interaction, causing foam to have a subpar appearance. Hence, drawing from the carefully examined fat crystal-membrane interaction findings, a proposed mechanism sheds light on how DAGs impact the whipping abilities of aerated emulsions. This mechanism serves as a blueprint for creating aerated emulsions with superior whipping capabilities and foam systems that are resistant to heat. [Display omitted] • The mechanism of DAGs on the whipping capability of aerated emulsion was systematically studied. • Enhancing fat crystal-membrane interactions is essential for high-quality foam systems. • High air wrapping capacity is a necessary condition for heat-resistant foam systems. • 1.00% LCD facilitated the formation of surprisingly high-quality heat-resistant foam systems. [ABSTRACT FROM AUTHOR]

[Display omitted] • A relationship equation of batch and continuous EIE parameters was developed. • The equation could predict ID(TAG) in continuous system reliably. • The equation could not predict AMD or physicochemical properties. The relationship between batch and continuous enzymatic interesterification was studied through enzymatic interesterification of beef tallow. The interesterification degree (ID) during the batch reaction was monitored based on triacylglycerol composition, sn- 2 fatty acid composition, solid fat content, and melting profile and was described by an exponential model. A relationship equation featuring reaction parameters of the two reations was established to predict the ID and physicochemical characteristics in continuous interesterification. The prediction of the ID based on triacylglycerol composition was reliable, with an R2 value greater than 0.85. Interesterification produced more high-melting-point components for both reactions, but the acyl migration in the batch-stirring reactor was much greater, resulting in faster crystallization, a more delicate crystal network, and lower hardness. The relationship equation can be employed to predict the ID, but the prediction of physicochemical properties was constrained by the difference in acyl migration degree between the two reactions. [ABSTRACT FROM AUTHOR]

Human intestinal microbiota plays a crucial role in converting secoisolariciresinol diglucoside, a lignan found in flaxseed, to enterodiol, which has a range of health benefits: antioxidative, antitumor, and estrogenic/anti-estrogenic effects. Given the high secoisolariciresinol diglucoside content in flaxseed cake, this study investigated the potential of co-fermenting flaxseed cake with fermented soybean product to isolate bacterial strains that effectively convert secoisolariciresinol diglucoside to enterodiol in a controlled environment (in vitro). The co-fermentation process with stinky tofu microbiota significantly altered the lignan, generating 12 intermediate lignan metabolites as identified by targeted metabolomics. One particular promising strain, ZB26, demonstrated an impressive ability to convert secoisolariciresinol diglucoside. It achieved a conversion rate of 87.42 ± 0.33%, with secoisolariciresinol and enterodiol generation rates of 94.22 ± 0.51% and 2.91 ± 0.03%, respectively. Further optimization revealed, under specific conditions (0.5 mM secoisolariciresinol diglucoside, pH 8, 30 °C for 3 days), ZB26 could convert an even higher percentage (97.75 ± 0.05%) of the secoisolariciresinol diglucoside to generate secoisolariciresinol (103.02 ± 0.16%) and enterodiol (3.18 ± 0.31%). These findings suggest that the identified strains ZB26 have promising potential for developing functional foods and ingredients enriched with lignans. [Display omitted] • Flaxseed cake and fermented tofu were co-fermented for strain screening. • Five Strains of Enterococcus converting flax lignan to enterodiol were isolated. • The metabolic pathway of flax lignans to enterodiol via strain ZB-26 is proposed. [ABSTRACT FROM AUTHOR]

Direct comparison of the frying performance of vegetable oils based on the data reported in literature is difficult because of the inconsistent experimental protocols used in different studies. This research aimed to develop a method, known as 'Rate of Parameter Change' (RPC) to evaluate the deep-frying results obtained from literature data. A literature search was conducted using PubMed, Web of Science and Scopus to identify the studies that reported the deep-frying results using different types of vegetable oils (palm olein, canola oil, soybean oil, sunflower oil). A total number of 32 studies were selected in this work based on the pre-defined selection criteria. The quality parameters examined were polyunsaturated fatty acid composition (PUFA), free fatty acid content (FFA), total polar compound content (TPC), anisidine value (AV) and di- and polymerized triacylglycerol content (DPTG). The data extracted from each study were normalized with the number of frying cycles reported in the study. The normalized values for a parameter examined were reported as RPC. The RPC computed from different studies were then compared and evaluated using a box plot. This method had revealed a distinct trend, where the PO was found to have a higher stability against thermo-oxidative alterations compared to the soft oils (CNL, SBO, SFO) during deep-frying application. However, some of the calculated RPC values have large standard deviations which are attributed to the inconsistent experimental protocols used in different studies. This observation calls for a standardized protocol in deep-frying experiments to facilitate the comparison of quality parameters between different studies and between different types of vegetable oils. • The rate of parameter change (RPC) during frying was computed from literature data. • This approach confirms PO has a higher frying stability compared to the soft oils. • RPC approach can be used to compare the results from different studies. • Deviation from the mean RPC values calls for the use of standard frying protocols. [ABSTRACT FROM AUTHOR]

Lauric acid-rich diacylglycerols (DAG) prepared from coconut oil (CO) and palm kernel stearin (PKST) were applied as lipid materials for ice cream. The influences of emulsifiers: glycerin monostearate (MSG), sucrose esters (S1170 and S1670) on the CO/PKST–DAG crystallization and properties of emulsions were evaluated. The CO/PKST–DAGs showed broad peaks with increased crystallization onsets, and the heterogeneous nucleation sites led to the formation of large crystals. DAG–emulsions presented higher partial coalescence degree but improved physical stability without guar gum addition. The emulsions showed strengthened network and good anti-melting properties with large droplet clusters around air bubbles. Lipophilic MSG promoted interfacial nucleation and increased the partial coalescence degree and emulsion rigidity, whereas S1670 reduced the partial coalescence and accelerated the melting process. CO/PKST-DAG formed fat crystallization network with >1.4 fold higher hardness than those of CO/PKST emulsion. Therefore, the CO/PKST-DAGs are promising lipid materials for fabricating melt-resistance ice creams. The rigidity and melting behavior can be further tailored by different emulsifiers. • DAGs formed large crystals with higher crystallization and melting onsets than CO/PKST. • DAG emulsions formed large droplet and bubbles surrounded by crystallized droplets. • The aerated frozen emulsions with DAG showed rigid network and good anti-melting properties. • Emulsifiers exert great influence on the partial coalescence and melting of ice cream. [ABSTRACT FROM AUTHOR]

Linusorbs (LO), cyclolinopeptides, are a group of cyclic hydrophobic peptides and considered a valuable by-product of flaxseed oil due to numerous health benefits. Currently applied acetone or methanol extraction could contaminate the feedstocks for further food-grade application. Using flaxseed cake as feedstock, this study established a practical method for preparing LO from pressed cake. Firstly, LO composition of 15 flaxseed cultivars was analyzed. Next, cold-pressed cake was milled and screened mechanically. The kernel and hull fractions were separated based on the disparity of their mechanical strength. Monitored by hyperspectral fluorescence, the LO-enriched kernel fraction separated from cold-pressed flaxseed cake was further used as feedstock for LO production. After ethanol extraction, partition, and precipitation, LOs were extracted from cold-pressed flaxseed cake with a purity of 91.4%. The proposed method could serve as feasible flaxseed cake valorization strategy and enable the preparation of other polar compounds such as flax lignan and mucilage. [Display omitted] • Linusorb is prepared from flaxseed cake via dry-screening and ethanol pre-extraction. • Ethanol is proved effective as better substitute for acetone in pre-extraction • Impurities introduced by ethanol could be removed via aqueous precipitation [ABSTRACT FROM AUTHOR]

Monochloropropanediol esters (MCPDE) and glycidyl esters (GE) are potential carcinogenic contaminants which are found in refined palm olein (PO). Although chemical refining has proven to effectively reduce the initial levels of MCPDE and GE in PO, there is a lack of information on the oxidative stability, formation and absorption of MCPDE and GE of chemically refined PO during deep-frying in comparison with physically refined PO. In this study, the chemically refined PO (CR-PO) and physically refined PO (PR-PO) were used to fry potato chips for up to 40 cycles. The CR-PO was found to be oxidatively more stable compared to PR-PO during deep-frying. As a result, the CR-PO was found to have a lower free fatty acid content, total oxidation value (TOTOX), specific extinction at 232 and 268 nm (K 232 and K 268), total polar compound (TPC) and polymerised triacylglycerol (PTG) contents compared to PR-PO during deep-frying. Furthermore, the CR-PO was found to have a lower darkening rate throughout the frying period compared to PR-PO owing to a lower initial total phenolic content. The initial 3-MCPDE and GE levels in CR-PO were low, at 0.35 ppm and 0.17 ppm, respectively, compared to 2.42 ppm and 3.23 ppm, respectively, in PR-PO. After 40 frying cycles, the 3-MCPDE and GE levels found in chips fried with CR-PO were 0.13 ppm and 0.08 ppm, respectively, which were approximately 2-times and 10-times lower than that of the chips fried with PR-PO. This finding shows that it is critical to keep the initial contents of MCPDE and GE in frying oil as low as possible to minimize their presence in both the oil and food. In conclusion, CR-PO is suitable for deep-frying application owing to its thermo-oxidative stability and the presence of very low MCPDE and GE contents in the oil before and after deep-frying. [Display omitted] • Chips were fried in physically (PR-PO) and chemically refined palm olein (CR-PO). • The initial 3-MCPDE and GE levels in CR-PO were 7- and 19-times lower than PR-PO. • CR-PO has higher thermo-oxidative stability and lower darkening rate than PR-PO. • Chips fried with CR-PO has 3-MCPDE level 2-times lower than those fried with PR-PO. • Chips fried with CR-PO has GE level 10-times lower than those fried with PR-PO. [ABSTRACT FROM AUTHOR]

Monochloropropanediol esters (MCPDE) and glycidyl esters (GE) are probably carcinogenic compounds found in refined vegetable oils and deep-fried foods. However, there was a lack of studies on the absorption of MCPDE and GE by food system fried with different types of oils. In this study, four major types of vegetable oils, i.e. palm olein (PO), canola (CNL), soybean (SBO), and sunflower oils (SFO) were used to fry potato chips for 40 cycles. The potatoes were pre-soaked in 5% NaCl before frying. The 3-MCPDE contents in soft oils (CNL, SBO, SFO) were found to increase across the frying cycles owing to the release of unsaturated FFA (lower pKa value) which was likely to dissociate and increase the acidity of the oil. In contrast, the 3-MCPDE content in PO decreased with frying cycles since saturated FFA (higher pKa value) has a less tendency to dissociate. After 40 frying cycles, the 3-MCPDE content in potato chips fried with PO (0.14 μg/g of chips) was found to be lower than CNL (0.25 μg/g of chips) and SBO (0.17 μg/g of chips), but slightly higher than SFO (0.12 μg/g of chips). On the other hand, the initial GE content in PO was found to be significantly higher (3.49 μg/g of oil) than the soft oils (≤0.1 μg/g). The GE content in potato chips did not change significantly across the frying cycles regardless of the vegetable oil used. In conclusion, the physicochemical properties of vegetable oil have been found to influence the 3-MCPDE level in fried food and it is critical to produce frying oil with low initial levels of contaminants (especially GE) to improve food safety. • Chips were fried in palm olein (PO) and soft oils (canola, soybean, sunflower oil). • Chips fried with soft oils had increasing MCPDE level due to increasing oil acidity. • Chips fried with PO had decreasing MCPDE level due to higher saturated FFA content. • GE content in chips fried with PO and soft oils did not vary across frying cycles. • Low initial level of MCPDE and GE in cooking oil is crucial to improve food safety. [ABSTRACT FROM AUTHOR]

• Ultrasound assisted extraction (UAE) used mild extraction strategies to extract oil. • UAE oil yield and recovery were comparable with Soxhlet extraction. • Mechanical pressing yielded < 50% of UAE. • Triacylglycerol profile and fatty acid composition were unaffected by UAE. • UAE helps in co-extracting antioxidants (carotene and tocopherol) from mahua oil. Ultrasound-assisted solvent extraction (UAE) was applied to extract underutilized Madhuca longifolia seed oil. The effect of extraction time, temperature, solvent type, solvent/sample ratio, and amplitude on the oil yield and recovery were investigated. Approximately 56.97% of oil yield and 99.54% of oil recovery were attained using mild conditions of 35 min, 35 °C, 40% amplitude, isopropanol to acetone (1:1), and solvent to sample (20 mL/g). UAE oil yield and recovery were comparable with Soxhlet extraction (SXE) whilst mechanical pressing (ME) yielded < 50% of UAE recovery. UAE does not affect the fatty acids composition (46% C18:1; 22% C16:0; 21% C18:0, 10% C18:2), and triacylglycerol profile (23% POO, 17% POS, 16% SOO, and 14% POP). Interestingly, UAE extracted oil conferred remarkably (P < 0.05) higher antioxidant capacity (IC 50 of DPPH 106.60 mg/mL and ABTS 39.80 mg/mL) than SXE (IC 50 of DPPH 810.40 mg/mL and ABTS 757.43 mg/mL) or ME (IC 50 of DPPH 622.38 mg/mL and ABTS 392.87 mg/mL). [ABSTRACT FROM AUTHOR]

Studies on microwave sterilisation of oil palm fruits have predominantly been qualitative in nature, with little focus on profiling the temperature and heat transfer involved during the process in real-time. The present study investigates the influence of different oil palm fruit arrangements on the heat transfer and distribution under microwave irradiation and its effect on product quality. The heat transfer characteristics of single-layered and stacked layers of fruits were investigated through experimentation (response surface methodology) and simulation, followed by qualitative analysis of the products. Microwave power and heating time were recognised as significant factors (p-value < 0.05) influencing the temperature and moisture content of the oil palm fruits. The established computational model predicted significantly denser electric energy deposition in stacked fruits than a single layer of fruits. Oil palm fruits fit for storage purposes (moisture content ≤15 wt%) and palm oil meeting special quality palm oil standards (free fatty acid content <2.5%, moisture and volatile matter content <0.2%) were obtained. Stacking reduced sterilisation time by ∼21% and produced ∼11% softer fruits with ∼27% less variation in hardness among the fruits than a single layer. The stacked arrangement proved advantageous in attaining a relatively uniform heat distribution, improved heating pattern, boosted the sterilisation process with a faster drying rate and eased the extraction stage with softer fruits. Thus, enhancement in both productivity and products was accomplished through stacking. [Display omitted] • A practical approach to enhancing productivity by stacking oil palm fruits is proposed. • Stacking lowered the requisite heating duration to achieve sterilisation by ∼21%. • Improved heating uniformity was discovered in stacked fruits. • Stacking showed 11.23% softer fruits and 5.5% lower free fatty acid content. [ABSTRACT FROM AUTHOR]

Deep-frying is a popular method for food preparation because it improves the taste and sensory of food. Among the vegetable oils, palm oil is one of the commonly used oils for deep-frying application. During deep-frying, some of the oil would be absorbed by the food and subsequently be consumed together with the food. Hence, the quality and stability of the oil used for deep-frying are of critical food safety considerations. To address this issue, we produced refined palm oil from crude palm oil which has been treated with an aerobic liquor (AL) generated from a palm oil mill. The result shows that the refined palm oil produced from AL-treated CPO (aRPO) has improved quality, in particular the 3-monochloropropane-1,2 diol ester (3-MCPDE) and the glycidyl ester (GE) reduced by 58% and 46%, respectively. After 30 cycles of deep-frying, the used aRPO contained 68% lower FFA content, 13% lower polar content, and 43% lower 3-MCPDE content compared to the conventionally produced refined palm oil (RPO). Furthermore, the aRPO has a higher smoke-point and a higher resistance to darkening compared to the RPO. As a result, the fries prepared using aRPO have lower 3-MCPDE content and they have a better appearance and were less greasy when compared to the fries prepared using RPO. Overall, AL-treatment of CPO is a feasible method to improve the quality and deep-frying performance of refined palm oil and it could readily be adopted by the industry because it is simple and sustainable. [Display omitted] • Aerobic liquor (AL) washing improves palm oil quality. • AL washing reduces 3-monochloropropane-1,2 diol (3-MCPDE) and glycidyl esters (GE). • AL washing enhances deep-frying performance of refined oil. • Fries prepared had better sensory properties and lower 3-MCPDE. [ABSTRACT FROM AUTHOR]