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"Exit, voice, and loyalty": an agent-based simulation on Hirschman's framework In recent years, agent-based modelling (ABM) has gradually been spreading in social sciences, as a tool capable to test hypotheses, improve sociological theories, and anchor macro analyses onto empirical data, consequently reinforcing the micro-macro links. This article illustrates a computational-interactive model based on Hirschman's framework, Exit, Voice, and Loyalty. The triad has been reinterpreted in the light of the social actor theory of Luciano Gallino. In the model, built in NetLogo, social actors symbolically move through social systems. As in a "virtual laboratory" - by varying simple considered parameters - the simulation results show the potential of the method to enlighten some logics and dynamics connected to the theory. [ABSTRACT FROM AUTHOR]

Tomato pomace is a residue of tomato processing which contains lycopene and oil, and is generated in large quantities by the tomato processing industry. Raw avocado oil is a special oil similar to olive oil. In order to combine the advantage of using a clean technology with supercritical carbon dioxide (scCO 2 ) to extract avocado oil and use it as a co-solvent with scCO 2 in carotenoid extraction from tomato pomace, simultaneous extractions of oil and lycopene were carried out to produce an avocado oil enriched with lycopene and a semi defatted avocado cake of potential commercial value. Therefore, freeze-dried avocado and tomato pomace were placed separately in the same fixed bed extractor, where lipids and lycopene were simultaneously extracted with scCO 2 , first passing through the avocado bed and then both scCO 2 and the oil extracted from avocado passed through the second bed of tomato pomace. Lipids extracted in the first bed served as a co-solvent with scCO 2 for lycopene extraction in the second bed. The experiments were performed using different proportions of the raw materials at 50 °C and 400 bar and in equal parts of avocado pulp and tomato pomace while varying the temperature and pressure conditions (40, 50 and 60 °C; 200, 300 and 400 bar). The results showed that the lycopene extraction yields (lycopene recovery) increased as the proportion of avocado increased and the best condition for extraction of lycopene present in tomato pomace was at 400 bar and 50 °C. The extracts are raw avocado oils enriched with about 110–170 μg of lycopene per gram of oil, resulting from up to 80% recovery of oil and lycopene. The resulting avocado cake is a semi-defatted product with potential commercial value. [ABSTRACT FROM AUTHOR]

Butter is highly valued for its characteristic flavor and aroma; however, it has the disadvantage of unsatisfactory spreadability at low temperatures. The functional characteristics of butter can be modified by changing its composition or physical structure. The objective of this study was to evaluate the effect of olein on structure and composition of butter. Olein was obtained by two stage dry fractionation process of the anhydrous milk fat (AMF) and added to commercial cream prior to butter manufacture. The fractions were characterized for triacylglycerols composition, solid fat content, crystallization isotherm, and thermal behavior. Butter was manufactured using commercial cream or cream containing 50% olein. Butter samples were characterized for physicochemical composition, instrumental color, crystallization parameters, and firmness after 1 and 7 days of storage at 10 °C. The firmness of butter subjected to room temperature was also evaluated. Butter containing olein differed significantly from the control and had darker yellow color, higher crystallization time, and lower solid fat content after 120 min at 15 °C, and hence lower firmness after 1 and 7 days of refrigerated storage. Although lower firmness was observed over time for all samples at room temperature, butter containing olein exhibited lower firmness after both 1 and 7 days, thus suggesting changes in organization of solid fat crystal network in the liquid fat. The addition of olein to butter allowed obtaining a softer product, with more intense color and possible nutritional benefits due to the medium chain triglycerides and higher carotene levels. [ABSTRACT FROM AUTHOR]

In this work, we evaluated the implementation of spray chilling technique to produce solid lipid microparticles (SLMs) containing gallic acid as a model phenolic compound, using blends of soybean oil (SO) with fully hydrogenated soybean oil (FHSO) as wall materials. Gallic acid aqueous solution was dispersed through lipid blends by the preparation of water-in-oil (W/O) emulsions stabilized by the emulsifier PGPR (polyglycerol polyricinoleate). The conditions of emulsion preparation (concentration of emulsifier, speed and time of stirring) were established by evaluating their kinetic stability. The FHSO/SO proportion and the W/O ratio have been varied for the different formulations. Lipid blends and emulsions flow curves showed Newtonian behavior at 79 °C (preparation temperature). Microparticles with higher FHSO concentrations presented increased encapsulation efficiencies (from 54% to 101%) due to lower gallic acid superficial concentrations. Mean diameters ranged from about 24 μm to 36 μm and were slightly affected by differences in formulations. Scanning electron microscopy revealed microparticles with spherical shape and smooth surface covered with fat crystals. Hence, the use of spray chilling technique may be a good option for the production of SLMs loaded with phenolics. [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 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]

Abstract: The residue of fatty acids distillation from rice bran oil soapstock (RFAD-RBOS) is a byproduct from rice bran oil industry. It contains a large amount of γ-oryzanol, which is a valuable antioxidant. The main objective of this work was to investigate the recovery of γ-oryzanol from the RFAD-RBOS using supercritical fluid extraction (SFE). The Soxhlet technique was conducted in order to compare results with SFE. The influence of process parameters over SFE was evaluated in terms of global yield, γ-oryzanol content, γ-oryzanol recovery rate, and fatty acids composition. The mathematical modeling of SFE overall extraction curve (OEC) was also investigated. The condition of 30MPa/303K presented the maximum global yield (39±1%, w/w), maximum γ-oryzanol recovery rate (31.3%, w/w), relatively high γ-oryzanol content (3.2%, w/w), and significant presence of monounsaturated and polyunsaturated fatty acids. The logistic model presented the best fit to experimental OEC. [ABSTRACT FROM AUTHOR]

Abstract: Blends of soybean oil (SO) and fully hydrogenated soybean oil (FHSBO), with 10%, 20%, 30%, 40% and 50% FHSBO (w/w) content were interesterified under the following conditions: 0.4% sodium methoxide, 500rpm stirring, 100°C, 20min. The original and interesterified blends were examined for triacylglycerol composition, melting point, solid fat content (SFC) and consistency. Interesterification caused considerable rearrangement of triacylglycerol species, reduction of trisaturated triacylglycerol content and increase in monounsaturated and diunsaturated triacylglycerols, resulting in lowering of respective melting points. The interesterified blends displayed reduced SFC at all temperatures and more linear melting profiles as compared with the original blends. Yield values showed increased plasticity in the blends after the reaction. Isosolid diagrams before and after the reaction showed no eutectic interactions. The 90:10, 80:20, 70:30 and 60:40 interesterified SO:FHSBO blends displayed characteristics suited to application, respectively, as liquid shortening, table margarine, baking/confectionery fat and all-purpose shortenings/biscuit-filling base. [Copyright &y& Elsevier]

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]

Supercritical fluid (SFE) and pressurized liquid (PLE) extraction were applied to tucumã-do-Amazonas (Astrocaryum aculeatum) almonds (TAA). SFE was performed with CO 2 at different pressures and temperatures, and the extracts were characterized for global yield, fatty acid and triacylglycerol profile, carotenoids, tocols concentration and thermal behavior. PLE was applied to the SFE-defatted almond at different temperatures and ethanol:water mixtures. The PLE extracts were characterized for global yield, total phenolics and antioxidant capacity. SFE global yield was 33 g extract/100 g dry TAA at 25 MPa and 40 °C, containing mainly triacylglycerols from lauric and myristic acids. Regarding tocols, SFE at 25 MPa and 50 °C resulted in 58 µg/g extract. PLE from defatted TAA achieved 24 g extract/100 g defatted TAA and the greatest phenolic content and antioxidant capacities with 75% ethanol at 110 °C. Therefore, TAA is a potential source of valuable compounds to be extracted by SFE and/or PLE. [Display omitted] • SFE of tucumã-do-Amazonas almonds (TAA) obtained 33 g of extract/100 g dry TAA at 25 MPa and 40 °C. • Triacylglycerols are the major compounds in the lipid fraction obtained by SFE. • PLE can be used to obtain phenolic compounds from the spent TAA defatted by SFE. • PLE achieved 23.74 g of extract/100 g defatted TAA using 75% ethanol in water at temperature of 110 °C. • Spent TAA can be recovered to obtain bioactive compounds using high-pressure technologies. [ABSTRACT FROM AUTHOR]

[Display omitted] • α-Tocopherol loaded solid lipid nanoparticles formulated with hardfats are stable for physical and crystallization characteristics. • α-Tocopherol contributed to particle stability of lipids with similar chain length to their composition. • α-Tocopherol incorporation modify the crystallinity of solid lipid nanoparticles. • Solid lipid nanoparticles proved to be effective for incorporating α-tocopherol. Solid lipid nanoparticles can be compatible with several bioactive compounds and confer a differentiated crystalline structure. This study aimed to produce α-tocopherol loaded solid lipid nanoparticles with fully hydrogenated oils and fats from palm oil, soybean oil, and crambe oil, by high-pressure homogenization, using lecithin as an emulsifier. After recrystallization of solid lipid nanoparticles, dispersions were evaluated until 60 days of storage for particle size, polydispersity index, zeta potential, microstructure, dispersion stability and α-tocopherol quantification. α-tocopherol loaded solid lipid nanoparticles showed particle sizes and zeta potential values considered adequate for this type of particle. Presence of α-tocopherol altered thermal behavior of the particles, leading to increased crystallinity, with no changes in polymorphism, when compared to the unloaded solid lipid nanoparticles. All α-tocopherol loaded solid lipid nanoparticles dispersions showed stability with no losses of α-tocopherol, indicating their potential as a carrier for this compound in fortified foods. [ABSTRACT FROM AUTHOR]

[Display omitted] • The structure of emulsifiers and hardfats interfered their interaction and SLN production. • Long-chain fatty acid resulted in SLN with high particle size. • Span 60 - based SLN showed high instability, despite the hardfat used. • Fully hydrogenated palm, soybean, microalgae and crambe oils can be used for SLN formulation. • Lecithin-based SLN showed highest stability. The use of lipids from conventional oils and fats to produce solid lipid nanoparticles (SLN) attracting interest from the food industry, since due their varying compositions directly affects crystallization behavior, stability, and particle sizes (PS) of SLN. Thus, this study aimed evaluate the potential of fully hydrogenated oils (hardfats) with different hydrocarbon chain lengths to produce SLN using different emulsifiers. For that, fully hydrogenated palm kern (FHPkO), palm (FHPO), soybean (FHSO), microalgae (FHMO) and crambe (FHCO) oils were used. Span 60 (S60), soybean lecithin (SL), and whey protein isolate (WPI) were used as emulsifiers. The physicochemical characteristics and crystallization properties of SLN were evaluated during 60 days. Results indicates that the crystallization properties were more influenced by the hardfat used. SLN formulated with FHPkO was more unstable than the others, and hardfats FHPO, FHSO, FHMO, and FHCO exhibited the appropriate characteristics for use to produce SLN. Concerning emulsifiers, S60- based SLN showed high instability, despite the hardfat used. SL-based and WPI-based SLN formulations, showed a great stability, with crystallinity properties suitable for food incorporation. [ABSTRACT FROM AUTHOR]

Obesity and insulin resistance constitute risk factors for the development of tauopathies and other neurodegenerative diseases. (Poly)phenol compounds are under study for its role in protecting effects against neural injuries and degeneration. Here, we investigated the effect of Amazonian açai pulp (AP) intake in the prevention of memory and cognitive impairment resulting from a high-fat diet intake in mice. Obesity and insulin resistance was induced with a high-fat diet and supplemented with 2% AP to investigate peripheral insulin resistance, recognition memory and tau protein stability via AKT/GSK3-β signaling pathway. The consumption of AP for 70 days improved peripheral insulin sensitivity and phosphorylation of AKT/GSK3-β in mice hippocampi. The animals fed high-fat diets supplemented with AP showed better performance in the novel object recognition test (NOR) in comparison to the H group. Catalase activity and reduced glutathione (GSH) values were improved in the treated mice. These results suggest that the supplementation of AP can attenuate the effects of high-fat diet consumption in peripheral insulin resistance and improve cognitive behavior. [ABSTRACT FROM AUTHOR]

Several studies have shown that excessive intake of trans and saturated fatty acids is associated with an increased risk of cardiovascular disease. In this context, the food industry has sought alternatives for the development of healthy lipid bases, with higher levels of unsaturated fatty acids, adapting to current legislation. The incorporation of structuring agents into liquid oils has proven to be a potential alternative for obtaining semi-plastic lipid bases with reduced levels of saturated fatty acids. Thus, the objective of this study was to produce zero trans fat bases with lower saturated fatty acids levels. Palm oil (PO) was used as a zero trans-lipid base reference because of its technological functionality. Blends containing different proportions of high oleic sunflower oil (HOSO) and PO were prepared as follows: control 100: 0; 80:20; 60:40; 40:60; 20:80; and 100: 0 PO: HOSO (w/w%), respectively. Then, 3% of fully hydrogenated crambe oil (FHCO) and 3% sorbitan monostearate (SMS) were added to the blends as structuring agents, forming the structured (S) blends. The addition of HOSO to the PO decreased the saturated fatty acids by up to 30.6%, with consequent increase of unsaturated fatty acids, especially oleic acid. The joint action of the SMS and the FCHO allowed for obtaining structured blends with plastic and spreadability characteristics, as well as modifications throughout the crystallization process of the original blends. [ABSTRACT FROM AUTHOR]

Avocado oil is similar to olive oil, it can be used as an ingredient in functional foods since it contain high contents of vitamins and phytosterols and its triacylglycerols contain high contents of unsaturated fatty acid. The present study sought to evaluate the technical viability of extraction of avocado oil by supercritical technology using GRAS solvents (Generally Recognized as Safe). Freeze-dried avocado ( Persea Americana) pulp with 65% lipids was subjected to supercritical extraction in a fixed bed at temperatures of 40, 60, and 80 °C and pressures of 200, 300 and 400 bar, using supercritical carbon dioxide (scCO 2 ) as a solvent in a first step, and a scCO 2 /ethanol mixture (93/7 w/w) in a second step. Extraction curves (mass of oil extracted versus extraction time) were obtained from the overall extraction yields, and from this curve the solubility of oil in scCO 2 was calculated. The extraction appeared to be technically viable to obtain up to 98% oil recovery. The solubility values correlated well with the Chrastil equation, and presented similar order of magnitude to the solubility of oils reported in literature. [ABSTRACT FROM AUTHOR]

Lipid-based nanoparticles are among the most promising encapsulation technologies in the field of nanotechnology. As one of the main trends in the development of these structures, the use of edible and/or commercially available oils and fats in the food industry stands out, replacing synthetic lipid matrices, which are not as viable for food applications in terms of cost, availability, or regulatory aspects. The objective of this work was to obtain and characterize nanostructured lipid carriers (NLC) using fully hydrogenated soybean oil (FHSO) and high oleic sunflower oil (HOSO) as lipid matrices. NLC were formulated from different lipid systems, 80:20, 60:40, 40:60, and 20:80 FHSO:HOSO (w/w), using soy lecithin (SL), Tween 80, or whey protein isolate (WPI) as an emulsifier. The increase in the unsaturation degree of the FHSO:HOSO lipid system resulted in larger NLC when obtained with Tween 80 or SL, greater physical instability, and lower peak temperature and melting enthalpy. The increase in the unsaturation degree, however, did not change the polymorphic shape of NLC, which stabilized in the β form 48 h after their obtainment. Among the considered lipid systems, 80:20, 60:40, and 40:60 FHSO:HOSO (w/w) systems form stable particles, with crystallinity properties suitable for food incorporation. [Display omitted] • Nanostructured lipid carriers with different proportions of saturated/unsaturated fatty acids composed of edible oils were produced. • The emulsifiers used to obtain NLC (SL, Tween 80 and WPI) influenced the physicochemical characteristics of the nanocarriers. • The increase in the degree of unsaturation promoted the increase in particle size and physical instability of NLC. • Thermal behavior, polymorphism and SFC were governed by the composition of lipid systems. • High oleic sunflower oil and fully hydrogenated soybean oil formed robust crystallization systems to obtain NLC. [ABSTRACT FROM AUTHOR]

Nutritional interventions have been shown to be an interesting approach for the treatment of chronic diseases, including inflammatory bowel disease (IBD). Persea americana Mill. (avocado), is a potential food to be used for the prevention or treatment of intestinal inflammation, due to its nutritional value and pharmacological effects. In this study we evaluated if the dietary intervention with avocado fruit pulp could as an intestinal anti-inflammatory diet using a trinitrobenzenesulfonic acid (TNBS) model of intestinal inflammation in rats. For this purpose, 5, 10 or 20% of avocado fruit pulp was incorporated in the diet of rats, for 21 days before and 7 days after TNBS-induced intestinal inflammation. Dietary intervention with avocado fruit pulp (20%) decreased the extension of colonic lesions (1.38 ± 0.99 vs. 2.67 ± 0.76 cm), weight/length colon ratio (151.03 ± 31.45 vs. 197.39 ± 49.48 cm), inhibited myeloperoxidase activity (891.2 ± 243.2 vs 1603 ± 158.2 U/g), reduced tumor necrosis factor-α (53.94 ± 6.45 vs. 114.9 ± 6.21 pg/mg), interleukin-1β (583.6 ± 106.2 vs. 1259 ± 81.68 pg/mg) and interferon gamma (27.95 ± 2.97 vs. 47.79 ± 3.51 pg/mg) levels and prevented colonic glutathione depletion (2585 ± 77.2 vs 1778 ± 167.2 nmol/g). The consumption of enriched diet with 20% avocado pulp by 28 days did not promote any alterations in the biochemical or behavioral parameters evaluated. Avocado showed intestinal anti-inflammatory activity, modulating immune response, and acting as antioxidant. The dietary intervention with avocado was safe, suggesting its potential as a complementary treatment in intestinal inflammation. [ABSTRACT FROM AUTHOR]

Crude avocado oil is similar to olive oil and contains health-beneficial compounds such as tocopherols and phytosterols. Capsanthin is the major carotenoid present in the red bell pepper ( Capsicum annuum L.) and is used as a natural food colorant with biological activity. In order to combine the benefits of both and to produce capsanthin-rich avocado oil using a clean extraction technology, freeze-dried avocado and red bell pepper pulps were separately packaged in a single fixed bed extractor, in which supercritical carbon dioxide (scCO 2 ) was passed through the bed at 50 °C and 400 bar. The target compounds were simultaneously extracted from both sources, the first source containing lipids and the second source rich in capsanthin. The scCO 2 passed first through the avocado pulp containing 68% lipids, and then that were passed through the red bell pepper pulp contained 625 μg/g capsanthin. Lipids extracted in the first bed served as co-solvent with CO 2 in the extraction of capsanthin in the second bed. An extract consisting of intensely red-colored oil containing 280–460 μg/g capsanthin was obtained. In the process, around 88% avocado oil and from 30% to 50% capsanthin from red bell pepper were extracted. The pepper pulp extraction without using oil as a co-solvent resulted in 1% yield of a concentrated extract containing 11,000 μg capsanthin per gram extract, but with only 15% recovery, corresponding to the extraction of 100 μg capsanthin from a total of 625 μg capsanthin per gram of freeze-dried red bell pepper. [ABSTRACT FROM AUTHOR]

[Display omitted] • A 2-level full factorial design was used to optimize HPH process conditions to obtain NLC. • The homogenization pressure promoted the disruption of oil droplets present in the pre-emulsion. • The number of cycles promoted the formation of new interfaces and the coating of the droplets formed. • Enzymatically modified soy lecithin, Tween 80 and WPI were effective for obtaining and stabilizing NLC. Lipid-based nanoparticles are one of the most promising encapsulation technologies in the field of nanotechnology, and solid lipid nanoparticles were the first generation of such structures. The second generation of lipid nanostructures is the nanostructured lipid carriers (NLC), which are composed of lipid materials with different melting points (MP). High pressure homogenization (HPH) is one of the main methods used on an industrial scale to produce NLC, and the process conditions affect the characteristics and physical stability of the produced NLC. The objective of this study was to optimize the HPH process conditions (number of cycles and homogenization pressure) to produce NLC formulated with different emulsifiers. The pre-emulsion for producing NLC was composed of an aqueous phase (90 %) with a single emulsifier (ethoxylated sorbitan monooleate (Tween 80), sorbitan monostearate (Span 60), soy protein isolate (SPI), whey protein isolate (WPI), or enzymatically modified soy lecithin (SL) in a 2 % (w/w) proportion, and a lipid phase composed of glyceryl tristearate (TS) and glyceryl trioleate (TO) in a 40:60 (w/w) proportion, corresponding to a model system containing similar contents of saturated and unsaturated fatty acids. The influence of the homogenization pressure (HP) (500 to 900 bar) and the number of cycles (NC) (1 to 3) on the characteristics of the NLC was assessed separately for each emulsifier using a2-level full factorial design. The NLC were characterized by the particle size (PS), polydispersity index (PI), and zeta potential (ZP) at 24 h and 15 days after production. The results indicated that SL,Tween 80, and WPI promoted the production of NLC in the nanometric range (PS ranging from 136.00 to 277.17 nm) that were stable (ZP > |20 mV|) during 15 days of storage at 25 °C. Of all the process conditions, 700 bar and 2 cycles were the optimal conditions for producing NLC with the different emulsifiers used in this study. [ABSTRACT FROM AUTHOR]

Abstract: This work evaluated chemical interesterification of canola oil (CaO) and fully hydrogenated cottonseed oil (FHCSO) blends, with 20%, 25%, 30%, 35% and 40%(w/w) FHCSO content. Interesterification produced reduction of trisaturated and increase in monounsaturated and diunsaturated triacylglycerols contents, which caused important changes in temperatures and enthalpies associated with the crystallization and melting thermograms. It was verified reduction in medium crystal diameter in all blends, in addition crystal morphology modification. Crystallization kinetics revealed that crystal formation induction period and maximum solid fat content were altered according to FHCSO content in original blends and as a result of random rearrangement. Changes in Avrami constant (k) and exponent (n) indicated, respectively, that interesterification decreased crystallization rates and altered crystalline morphology. However, X-ray diffraction analyses showed randomization did not change the original crystalline polymorphism. The original and interesterified blends had significant predominance of β′ polymorph, which is interesting for several food applications. [Copyright &y& Elsevier]

Abstract: Supercritical carbon dioxide (SC-CO2) was employed to extract omega-3 rich oil from Sacha inchi (Plukenetia volubilis L.) seeds and partially defatted cake. For ground seeds, the supercritical extraction was carried out at temperatures of 40, 50 and 60°C and pressures of 300 and 400bar, and for the cold pressed partially defatted cake, the extraction was carried out with 300bar at 40°C and with 400bar at 60°C. The global extraction yields (X 0), oil solubility, fatty acid composition of the oil and tocopherol content were determined. The seed samples used in this work contained 54.3% oil, of which 50.5% was linoleinc acid (ω-3). The maximum extraction recovery for the seeds as 92% at 400bar and 60°C, but on one occasion a recovery of 99.1% oil was obtained when cold pressed extraction was employed, followed by supercritical extraction at 400bar and 60°C. A high tocopherol content of about 2–3g/kg of oil was obtained. [Copyright &y& Elsevier]

Abstract: The optimization of the cleaning process, aiming to recover the permeate flux, and diafiltration as a means to obtain and purify soybean lecithin, were analyzed in this study as a means of delaying the decrease in permeate flux during the ultrafiltration (UF) of vegetable oils and their derivatives. It also aimed to maximize the exploration of the use of this type of technology during the processing steps. Thus the influence of the transmembrane pressure, cross flow velocity, and the opening of the permeate valve during the cleaning process (hexane circulation) of a ceramic membrane with a permeation area of 0.2m2 and a pore diameter of 0.01mm in a pilot unit with a processing capacity of 40L, was studied. Four different operational cleaning conditions, associating combinations of pressure (0.5–2.0bar) and velocity (1.0–5.0ms−1), as well as the influence of opening the permeate valve, were studied. Also the production and purification of soybean lecithin was carried out by diafiltration of the retentates derived from the UF of the miscella, resulting in a product with about 90% of acetone insoluble matter. The most favorable cleaning condition was associated with a low pressure (0.5bar) and elevated velocity (5.0ms−1), with which it was possible to recover the permeate flux in about 85min. [Copyright &y& Elsevier]

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]

Highlights • Bacuri fat is a natural source of palmitic acid, applicable in lipid nanoparticles. • Amazon oils present high MUFA/PUFA content and good oxidative stability. • Amazon fats could be good substitutes for hydrogenated oils. • Amazon fat/oil blends have interesting FA profiles and good nutritional indexes. • The designed blends broaden the range of applications of Amazonian fats and oils. Abstract Considering their diversity, this work evaluated physical properties of Amazonian fats/oils (murumuru, tucuma kernel, bacuri, pracaxi, patawa, and Brazil nut). Solid fat content (SFC) curves and crystallization/melting profiles were determined. We also explored the possibilities of combining these lipids into blends to improve their nutritional and technological aspects. Patawa, pracaxi, and Brazil nut oils presented high levels of mono- and polyunsaturated fatty acids, displaying low atherogenicity and thrombogenicity indexes (0.10 and 0.18; 0.23 and 0.70; 0.20 and 0.42), respectively. The SFC curves showed that murumuru fat could be used as a cocoa butter replacer, whereas bacuri fat was found to be a promising alternative to hydrogenated oils in shortenings and spreads formulations. The blends expanded fats' melting ranges and enriched their fatty acid compositions from a nutritional standpoint. This work shows that these fats, oils and their blends may be suitable for developing new products in the food industry. [ABSTRACT FROM AUTHOR]

Two formulations of dark chocolate were developed by adding cocoa butter stearin (CBSt) or sorbitan monostearate (SMS) and compared to a standard formulation in order to investigate fat bloom formation over time. Fat bloom was monitored by Whiteness Index (WI), melting behavior and polymorphism determinations, in bars stored during 90 days at 20 °C and under oscillating temperature between 20 and 32 °C. All samples stored at 20 °C did not develop fat bloom and the required β(V) form was maintained. Under oscillating storage condition, samples with CBSt (6.0%, w/w) and SMS (0.15%, w/w) delayed the surface fat bloom formation by at least 45 and 15 days, respectively, compared to standard chocolate, observed visually and through WI increments. The β(V) to β(VI) polymorphic transition correlated well with the WI, and also with changes in DSC thermograms, confirming the higher effectiveness of specific triacylglycerol (mainly StOSt) in delaying bloom formation. [ABSTRACT FROM AUTHOR]

Structured lipids (SL) were synthesized via enzymatic (EI) and chemical interesterification of high oleic sunflower oil (SO) and fully hydrogenated high oleic SO with Lipozyme TL IM (Thermomyces lanuginose) for 3 h at 70°C, 300 rpm. Reaction showed changes in the triacylglycerols (TAGs) composition, solid fat content (SFC), thermal behavior, regiospecific distribution, microstructure, and polymorphism. Results revealed that the EI caused considerable rearrangement of the TAG species with lower levels of tri-saturated and tri-unsaturated TAG and higher levels of monoun- and diunsaturated TAG. The interesterified blends showed reduced SFC between 20 and 35°C, lowering the melting point. After 3-h incubation, EI produced acyl migration to some extent. The SL showed the required characteristics for application as bakery fats and as additives for lipid crystallization in the food 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]

The nutritional and organoleptic attributes of oils can proceed via interesterification of oils blends catalyzed by enzymes or chemicals. Enzymatic interesterification processes are preferred due the regiospecific outcome. Traditionally, monitoring of distribution of fatty acids (FA) in glycerol backbone is performed by enzymatic and chromatographic methods that are time-consuming, involving a series of chemical manipulations employing large volumes of organic solvents. Alternatively, carbon-13 nuclear magnetic resonance ( 13 C NMR) is a fast and reliable technique that could be applied to determine the saturated and unsaturated FA distribution of the triacylglycerols (TAGs) present in high oleic sunflower oil (SO) and fully hydrogenated high oleic sunflower oil (HSO) blends and their interesterification products. The enzymatic interesterification was conducted employing the immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM), the results show that the process was not completely regiospecific at sn -1,3 positions, due to the spontaneous acyl migration from position sn -2 to sn -1,3. [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]

Due to the attack of cacao ( Theobroma cacao L.) plants by the fungus Moniliophthora perniciosa which caused witches' broom disease in the state of Bahia, Brazil, resistant clonal material with elevated productivity and superior physical characteristics has been selected for use in the genetic improvement program and by the cocoa producers themselves. The present study aimed to characterize the cocoa butter and chocolates produced from nine cacao varieties and also from the Amelonado cacao produced in the same region (denominated as Common), with a view to quality improvement. The cocoa butter was characterized for its solid fat content and triacylglycerol composition, and the chocolates for their moisture and protein contents, maximum particle diameter, pH value, acidity, rheological properties and instrumental texture, as well as a sensory test for acceptability with 50 consumers. A relationship was found between the triacylglycerol composition and solid fat curves of the cocoa butters and the instrumental texture of the chocolates, the highest values for the latter parameter being observed for the varieties with greater amounts of symmetrical triacylglycerols and greater solid fat contents at the temperatures evaluated. From a sensory point of view, it was shown that overall acceptance and buying intention were mainly determined by the attributes of 'astringency,' 'bitterness,' 'acidity' and 'chocolate flavor.' It was also shown that chocolates produced from varieties descendent from the Trinitario group were differentiated from those descendent from the Forastero group, showing the preference of consumers for these materials and the possibility of a gain in quality in the genetic improvement of cacao by including varieties descended from the Trinitario and Criollo groups in the crossing programs, associating disease resistance with product quality. [ABSTRACT FROM AUTHOR]

Abstract: A sample of fish oil containing 4.6% and 6.7% of the fatty acids EPA and DHA, respectively, was extracted from freeze-dried slices of a speckled fish (Pseudoplatystoma corruscans). Solubility of the oil was measured in supercritical carbon dioxide (scCO2) at the temperature of 40°C and pressures of 100, 200, 300 and 400bar, and at temperatures of 50 and 60°C and pressures of 200, 300 and 400bar. The fatty acid compositions of some extracts were determined at the temperatures of 33, 40, 50 and 60°C and within the same range of pressures. Values for solubility could be correlated by the Chrastil equation, which after fitting, was able to interpolate and extrapolate values for solubility which agreed in order of magnitude with experimental values reported in literature. The scCO2 was selective in fractionating the triacylglycerols containing the fatty acids EPA and DHA under the conditions of 100 and 200bar, thus proving the technical viability of fractionating fish oils with lower contents of these fatty acids in the triacylglycerol molecules. [Copyright &y& Elsevier]

Background: In experimental models, hypothalamic inflammation is an early and determining factor in the installation and progression of obesity. Pharmacological and gene-based approaches have proven efficient in restraining inflammation and correcting the obese phenotypes. However, the role of nutrients in the modulation of hypothalamic inflammation is unknown. Methodology/Principal Findings: Here we show that, in a mouse model of diet-induced obesity, partial substitution of the fatty acid component of the diet by flax seed oil (rich in C18:3) or olive oil (rich in C18:1) corrects hypothalamic inflammation, hypothalamic and whole body insulin resistance, and body adiposity. In addition, upon icv injection in obese rats, both ω3 and ω9 pure fatty acids reduce spontaneous food intake and body mass gain. These effects are accompanied by the reversal of functional and molecular hypothalamic resistance to leptin/insulin and increased POMC and CART expressions. In addition, both, ω3 and ω9 fatty acids inhibit the AMPK/ACC pathway and increase CPT1 and SCD1 expression in the hypothalamus. Finally, acute hypothalamic injection of ω3 and ω9 fatty acids activate signal transduction through the recently identified GPR120 unsaturated fatty acid receptor. Conclusions/Significance: Unsaturated fatty acids can act either as nutrients or directly in the hypothalamus, reverting dietinduced inflammation and reducing body adiposity. These data show that, in addition to pharmacological and genetic approaches, nutrients can also be attractive candidates for controlling hypothalamic inflammation in obesity. [ABSTRACT FROM AUTHOR]

Abstract: An exhaustive analysis of the crystallisation behaviour of palm oil was performed using low-resolution magnetic pulsed nuclear resonance, differential scanning calorimetry, polarised light microscopy and X-ray diffraction. The aim of this study was to characterise the changes induced in the crystallisation of palm oil by the addition of two different levels of tripalmitin and two different types of monoacylglycerols. The addition of monoacylglycerols led to the formation of a large number of crystallisation nuclei without changing the final solids content, accelerating the process of crystal formation, leading to the formation of smaller crystals than those found in the refined palm oil. Higher levels of tripalmitin produced crystals with larger dimensions, reducing the induction period and resulted in a higher level of solids at the end of the crystallisation period. The addition of monoacylglycerols and tripalmitin induced the formation of a polymorphic β-form. [Copyright &y& Elsevier]

Abstract: The main goal of the present research effort was to evaluate the physical-chemical properties of blends of lard and soybean oil following enzymatic interesterification catalyzed by an immobilized lipase from Thermomyces lanuginosa (Lipozyme™ TL IM). Lipase-catalyzed interesterification produced new triacylglycerols that changed the physical-chemical properties of the fat blends under study. Solid fat content (31.3 vs 31.5g/100g), consistency (104.7 vs 167.6kPa), crystallized area (0.6 vs 11.8) and softening point (31.8 vs 32.2°C) of lard increased after interesterification, and this was mostly due to the increase of SSS (saturated)+SSU (disaturated-monounsaturated) triacylglycerols. These contents (SSU+SSS) increased in lard after interesterification from 42.9 to 46.7g/100g. The interesterified blends exhibited lower values for the physical properties when compared with their counterparts before enzymatic interesterification. The interesterification of blends of lard with soybean oil increased the amounts of UUU (triunsaturated) and SSS triacylglycerols and reduced the amounts of UUS (diunsaturated-monosaturated) triacylglycerols. The interesterified blends of lard and soybean oil demonstrated physical properties and chemical composition similar to human milk fat and they could be used for the production of a human milk fat substitute. [Copyright &y& Elsevier]

New functional hazelnut and chocolate spreads, containing the probiotic strain Enterococcus faecium CRL 183 and different concentrations of medium-long-medium (MLM)-type structured triacylglycerols (TAGs) were developed. TAGs did not alter the viability of the probiotic strain, during 180 days of storage at 20 °C. The formulations presented similar contents of proteins, lipids, and carbohydrates, water activity below 0.5, thermal stability and were microbiologically stable. The decrease of saturated fat had a negative effect on the rheological properties of the spreads, with reduction on viscosity, Casson yield value and texture parameters. However, only the spread with 75% substitution of vegetable fat by structured TAG showed severe reduction in rheological properties that affected the product spreadability. The use of probiotic strain and replacement of fat (50%) by MLM-type TAG resulted in a new functional chocolate spread with significant increment in medium-chain and unsaturated fatty acids. • Hazelnut and chocolate spreads with probiotic and MLM-type TAG were obtained. • MLM-type TAG increased the spread content of medium-chain fatty acid. • Replacement of vegetable fat by MLM-type TAG (25% and 50%) preserve spreads properties. • The probiotic strain exhibited high viability and stability in the product. • The new product is a healthier option for the confectionary market. [ABSTRACT FROM AUTHOR]

[Display omitted] • Interesterified fat (IF) and High-fat (HF) diets cause damage to the intestinal mucosa and increase intestinal permeability. • IF in normolipidic diet increases the bacterial translocation to the blood, liver, and lungs, while in HF diet this seems to be restricted to mesenteric lymph nodes. • IF and HF diets increase the number of inflammatory cells and oxidative stress in the intestinal mucosa. • IF added to normolipidic and to HF diets alters tight-junction proteins expression and inflammatory cytokine secretion. • IF in normolipidic diet can be as harmful as HF diet to intestinal epithelium. High-fat diets seem to have a negative influence on the development of obesity and the processes associated with low-grade chronic systemic inflammation. In recent years, partial hydrogenated oil, rich in trans isomers, has been associated with deleterious health effects. It has been replaced by interesterified fat (IF). However, there is no evidence whether IF ingestion can exert adverse effects on the intestinal mucosa. Thus, this study aimed to evaluate the effect of IF on the intestinal mucosa of male Swiss mice fed a normal or high-fat diet, focusing on its effects on intestinal permeability and bacterial translocation and its possible damage to the intestinal epithelium. The animals were divided into 4 groups: Control (C) and Interesterified Control (IC) groups (10 En% lipids from unmodified fat or interesterified fat, respectively) and High Fat (HF) and Interesterified High Fat (IHF) groups (45 En% lipids from unmodified fat or interesterified fat, respectively). Compare to C, the IC, HF, and IHF groups presented flattened epithelium, a shorter villi length and a lower percentage of goblet cells, less mucin 2, an increased oxidative stress and more inflammatory cells, higher IL-1β, IL-17, and IL-23 levels. These groups also presented increased intestinal permeability and gene expression of the protein claudin 2, while JAM-A and claudin 1 gene expression was reduced. IC and IHF increased IL-6 levels while reducing occludin expression. In addition, the IC group also presented a mucosa with lesions of low intensity in the ileum, an increased mucin 5ac, TNF-α levels, and reduced occludin expression in the distal jejunum. Moreover, there was a significant increase in bacterial translocation in the IC group to blood, liver, and lungs, while HF and IHF groups presented bacterial translocation which was restricted to the mesenteric lymph nodes. In summary, our results supported the hypothesis that IF added to a normolipidic diet can be considered harmful or even worse when compared to a HF. [ABSTRACT FROM AUTHOR]