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The migration and distribution of four strong carcinogenic polycyclic aromatic hydrocarbons (PAH4) in oil to fume during frying were characterized by the stable isotope-labeled PAH4-d12. The results indicated that PAH4-d12 mainly migrated to heterogeneous oil fume, and their mobilities increased significantly with the increase in heating time and frying temperature, which were 0.48−1.08%, 0.96−1.21%, and 2.98−3.60% at 160, 180, and 200 °C, respectively. The established linear models proved that PAH4-d12 migrated through the carrying of heterogeneous fume, and the carrying ability of fume produced at 200 °C was significantly stronger than at 160 and 180 °C. For morphology, ultrafine fume (<1 μm) at 200 °C had the most emission and the strongest carrying ability for PAH4-d12. For components, the heterogeneous fume produced at 200 °C contained more unsaturated fatty acids and conjugated heterocyclic compounds, which could bind with PAH4-d12 in electrostatic force and π-π conjugate force for migration. This study explained the potential mechanism of oil fume components binding to PAH4 from molecular interaction.

The development of oleogels has received increasing attention due to their health benefits and potential to replace saturated or trans fats. This work reports a preparation of sinapine-protein oleogels using a capillary suspension method, comparing the effect of different concentrations of sinapine and the three proteins on the stability of the system. The results show that the incorporation of 4–8 μg/mL of sinapine promoted the formation of capillary bridges between protein particles. The oil constraint capacity of WPI-oleogels is improved by about 20 % due to the addition of sinapine. The structural integrity of the oleogels was highly dependent on the protein hydrophilic capacity and the concentration of secondary fluid-sinapine. In addition, the stabilized oleogels prepared by sinapine had high energy storage modulus and thixotropic recovery, indicating the stabilizing effect of sinapine. Thus, the interfacially adsorbed particles and the polymer gel network jointly contribute to the dense structure of the oleogels. That the preparation of sinapine-protein oleogels based on capillary suspension has potential applications in foods with adjustable rheological and textural properties.

Recently, plant protein as a necessary nutrient source for human beings, a common ingredient of traditional processed food, and an important element of new functional food has gained prominence due to the increasing demand for healthy food. Walnut protein (WP) is obtained from walnut kernels and walnut oil-pressing waste and has better nutritional, functional, and essential amino acids in comparison with other vegetable and grain proteins. WP can be conveniently obtained by various extraction techniques, including alkali-soluble acid precipitation, salting-out, and ultrasonic-assisted extraction, among others. The functional properties of WP can be modified for desired purposes by using some novel methods, including free radical oxidation, enzymatic modification, high hydrostatic pressure, etc. Moreover, walnut peptides play an important biological role both in vitroand in vivo. The main activities of the walnut peptides are antihypertensive, antioxidant, learning improvement, and anticancer, among others. Furthermore, WP could be applied in the development of functional foods or dietary supplements, such as delivery systems and food additives, among others. This review summarizes recent knowledge on the nutritional, functional, and bioactive peptide aspects of WP and possible future products, providing a theoretical reference for the utilization and development of oil crop waste.

The emulsifying performance of glycerophospholipids alone is inferior to proteins, etc., while the sphingomyelin (SM) and cholesterol (Chol) naturally existing in biological membranes could interact with glycerophospholipids to influence the polar lipid arrangement. Inspired by the natural membranes, the effect of SM and Chol on the physicochemical stability of soy phospholipid (SPL)-stabilized emulsions during storage or under environmental stresses was determined. The results indicated that the addition of SM and/or Chol could improve the storage stability of the emulsions and protective effect on lutein significantly (p< 0.05). Except for UV irradiation, the addition of Chol significantly improved the stability of the emulsions against acid, salt, and heat. The strong intermolecular hydrogen bonds and condensed assembly formed by SM and Chol contributed to the best stability of SPL + SM + Chol-stabilized emulsions. The results gave insight into improving the emulsifying properties of glycerophospholipids with SM and Chol.