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Agricultural byproducts, often discarded, possess significant nutritional value and technological potential. This study investigates the efficacy of ethanolic‐water extracts from avocado (Persea americana Mill.) byproducts, obtained with minimal solvent use through optimized extraction, in enhancing the stability of mechanically separated meat‐tambaqui (Colossoma macropomum) burgers, a high‐fat Amazonian fish. 2000 ppm of avocado seed and peel extract were applied in shelf‐life tests conducted under refrigeration and freezing conditions to evaluate the stability of the burgers. The results demonstrated that the bioactive compounds from avocado byproducts resulted in lower TBARS values, indicating strong antioxidant properties, reduced formation of volatile nitrogen compounds, and color maintenance than sodium erythorbate. Monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) were preserved using bioactive ethanolic‐water extracts, and the protein content was improved compared to the control, enhancing nutritional quality. This study highlights the potential of using agri‐food byproducts, especially for application in highly perishable items such as fish, promoting the development of clean label products, thus supporting a more efficient and environmentally friendly food industry focusing on the circular economy. [ABSTRACT FROM AUTHOR]

BACKGROUND: Pot‐pollen is a fermented product stored by stingless bees in cerumen pots and traditionally used as food or medicine by natives in tropical regions. Knowledge of pot‐pollen composition from the Amazon region is important to strengthen the breeding of native bees and consequently contribute to sustainable development in this region. The aim of the present study was to determine the chemical composition of Melipona seminigra pot‐pollen from Amazonas, Brazil. RESULTS: We report the identification of 21 phenolic compounds using ultra‐performance liquid chromatography– electrospray ionization–quadrupole time‐of‐flight–mass spectrometry. Overall, the predominant constituents of pot‐pollen were protein (333.8–470.7 g kg−1) and dietary fibers (247.6–353.3 g kg−1). The predominant fatty acids were polyunsaturated (44.95–59.57% of total fatty acid content) and the samples contained all essential amino acids. Total carotenoid content ranged from 3.2 to 48.0 μg g−1, total flavonoid content (as catechin equivalents) from 1.9 to 4.5 mg g−1, total reducing capacity (as gallic acid equivalents) from 7.0 to 15.0 mg g−1, ferric‐reducing antioxidant power from 2.8 to 8.9 μmol g−1 and oxygen radical absorbance capacity (as Trolox equivalents) from 224.9 to 1117.0 μmol g−1. CONCLUSIONS: This study reports for the first time a comprehensive chemical characterization of M. seminigra pot‐pollen. The samples presented antioxidant activity, high values of nutrients and bioactive compounds such as polyphenols, carotenoids, insoluble dietary fibers, polyunsaturated fatty acids, and essential amino acids, comparable to other health foods. © 2021 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Structured lipids (SL) were prepared by enzymatic interesterification (EI) and chemical interesterification (CI) of high oleic sunflower oil (HOSO), and fully hydrogenated soybean oil (FHSO) in a weight ratio of 50:50 w/w. The EI was catalyzed by the immobilized lipase Lipozyme TL IM ( Thermomyces lanuginosus) free of organic solvents at a concentration of 7% w/w, 70°C for 9 h, and samples were collected for analysis at 3, 6, and 9 h. The original blend and the reaction products were evaluated for fatty acid (FA) composition, triacylglycerols (TAG), solid fat content (SFC), thermal analysis, and regiospecific distribution of FA. The EI provided considerable rearrangement of triglycerides classes, with lower levels of trisatured and tri-unsaturated TAG, and higher levels of monoun- and diunsaturated TAG. The SL obtained by EI reduced SFC with a linear and wide melting range by thermal analysis, lowering the melting point. Lower acyl migration was observed in EI within 3 h of reaction, with similar results between both techniques at the maximum reaction time. The SL obtained by EI may have wide applications in specialty fats for confectionery and bakery products. Practical Applications: SL via enzymatic catalysis have been the focus of considerable attention in food industry. We report in this study, the comparison between enzymatic and chemical interesterification of a fully hydrogenated vegetable oil, and high oleic vegetable oil. The results show that the enzymatic process with 3 h of reaction time present more selectivity, lower acyl migration of sn-2 position of the unsaturated fatty acid, and better nutritional value, when compared with the chemical process. These SL were projected to have broad applications in foods, as bakery/confectionery fats, and as a crystallization additive for lipids. The enzymatic process with 3 h of reaction time showed the advantage of selectivity for production of new TAG and lower acyl migration sn-2 position of the unsaturated fatty acid when compared with the other reaction times, evidenced by NMR 13C. These SL were projected to have broad applications in foods, as bakery/confectionery fats and as a crystallization additive for lipids. [ABSTRACT FROM AUTHOR]

Currently, lipid scientists are searching for alternatives or solutions to a concern widely discussed by health organizations around the world, namely, the demand to limit the amount of saturated fat intake by the population. The present work considers the development of a lipid system with zero trans fat and low contents of saturated fatty acids (low sat). Palm oil (PO) was used as zero trans fat basis and canola oil (CO) as a source of low sat lipids. The functional attributes of these mixtures were adjusted by the incorporation of a structuring agent (sorbitan monostearate-SMS) and a crystallization modifier (fully hydrogenated canola oil-FHCO). Blends of PO with CO were formulated and the effects of adding 6% of a mixture of FHCO and SMS (50:50 w/w) to the samples were evaluated measuring the solid fat content by NMR, the thermal events by DSC and the polymorphism by XRD. Result for the oil blend (50:50 PO:CO) indicated a reduction of 40.52% in the content of saturated fatty acids compared to the original sample (100:0 PO:CO). The additives increased the consistency and the thermal resistance of the samples and proved to be effective in forming a homogeneous structural network, ensuring the continuity of the liquid oil inside the lipid matrix. Practical applications: This research on oleogels systems has demonstrated the great potential of structuring agents for a wide variety of applications. The oil-based fats development can be used to replace high saturated fats or hydrogenated oils in formulation of margarines, shortenings, spreads, and other specific applications. Blends of palm oil and canola oil (100:0, 75:25 and 50:50) and these mixtures adjusted by the incorporation of 6% of a 50:50 (w/w) mixture of fully hydrogenated canola oil and sorbitan monostearate (100:0S, 75:25S and 50:50S) at 25°C. Polarized light micrograph of crystals structure were obtained under static isothermal crystallization. The additives proved to be effective in forming a homogeneous structural network, ensuring the continuity of the liquid oil inside the lipid matrix. [ABSTRACT FROM AUTHOR]

The use of palm oil presents some technological problems, especially related to slow crystallization rate. In addition, the DAG content is related to quality of fruit palm. In this context, refined, bleached, and deodorized (RDB) palm oils from different regions of Brazil, Colombia, and Malaysia were characterized for fatty acid composition, TAG composition, solid fat content (SFC), isothermal crystallization by differential scanning calorimetry (DSC) and NMR, and content of partial glycerides. The levels of DAG found in the samples 01, 02, 03, 04, and 05 were 7.8, 6.0, 8.1, 7.3, and 8.5%, respectively. The results of SFC by NMR showed the great influence of DAG, showing an increase of SFC at initial temperatures in the purified samples and this increase is related to higher crystallization rate. The reduction of time induction in the isothermal crystallization by NMR showed that the effect of DAG is directly related to initial crystallization, while in samples with high trisaturated (SSS) content no change were noted. Furthermore, the absence of DAG suggested greater homogeneity of the sample crystallization in the isothermal by DSC. The use of all associated methodologies indicated that SSS TAG and DAG levels are decisive parameters, considering the crystallization aspects of fats. [ABSTRACT FROM AUTHOR]

The crystallization behavior of cocoa butter (CB) is the essential structuration issue in the development of chocolate products. An alternative to modify and control the crystallization patterns of CB in chocolate production is the incorporation of specific emulsifiers in their formulations. In this work, the effects of sorbitan monostearate (SMS) and sorbitan monooleate (SMO) in the crystallization and consistency behaviors as well as on the microstructure of CB were evaluated. CB samples at three different concentrations (0.5, 1.0 and 1.5 % w/w) of SMS and SMO were prepared and their main physical-chemical attributes determined. CB added with 1.5 % of SMS showed the largest effects with a sharp increase in the onset of the crystallization temperature (from 19.3 to 23.8 °C) and doubling the yield value (consistency) of pure cocoa butter. The classic two-step isothermal crystallization behavior and morphology of CB were also modified with the addition of SMS. A possible explanation based on the solubility of SMS in an organic medium and its ability of self-assembling was suggested as a mechanism for SMS performance in CB. SMS was considered as a potential crystal modifier for CB by changing its crystal structure and enhancing its thermal resistance-factors that favor the use of this emulsifier in the production of improved thermally stable chocolates. [ABSTRACT FROM AUTHOR]

Chemical interesterification of different lipid materials has considerable potential for the production of a wide variety of special fats with improved functional and nutritional properties. The present study aimed to evaluate the chemical interesterification of blends of high-oleic sunflower oil (HOSO) and fully hydrogenated palm oil (FHPO) in the ratios (% w/w) of 80:20, 70:30, 60:40 and 50:50. The blends were characterized in triacylglycerol composition, melting point, solid fat content and crystallization behavior, and some applications in food products were suggested. The interesterification altered the solid fat content, melting point and crystallization isotherm of the samples, after the levels of trisaturated triacylglycerols decreased and disaturated-monounsaturated and monosaturated-diunsaturated triacylglycerol contents increased, due to the randomization of fatty acids. The modification in the triacylglycerol composition promoted greater miscibility between the HOSO and FHPO fractions, creating new application possibilities for the food industry. [ABSTRACT FROM AUTHOR]

The objective of this work was to evaluate the effect of different types of fat (butter oil, partially hydrogenated soybean fat and soybean oil) on the functionality, rheology and sensory acceptance of spreadable cheese analogues. Analogues made with partially hydrogenated soybean fat or soybean oil in substitution to butter oil presented lower fat globule size. As a consequence, these analogues showed lower melting, lower spreadability, higher hardness and higher values for the elastic and viscous moduli than cheese made with butter oil. Despite not managing to imitate the flavour of the traditional cheese, the analogue made with partially hydrogenated soybean fat showed good sensory acceptance. [ABSTRACT FROM AUTHOR]

The aim of this paper was to study the physical-chemical composition of the watermelon seed oil extracted by a mechanical process using an expeller and by a chemical process using hexane as the solvent. The watermelon seed oil had a high concentration of unsaturated fatty acids. The two primary sterols were stigmasterol and β-sitosterol, which corresponded to approximately 47 and 30% of the total phytosterols. The oil had a low tocopherol content (65.19 mg/kg for S and 73.19 mg/kg for E). Comparing the two extraction methods, extraction by expeller produced an oil of superior quality with respect to oxidative stability, carotenoids and Lovibond color. No significant differences were found between the two extraction methods with respect to the minor components of the oil considered as functional, such as phytosterols. [ABSTRACT FROM AUTHOR]