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• Higher contents of aldehydes, ketones, and alcohols were found in the PAW-DBD group. • Alterations in lipid profiles were studied by LC-MS-based lipidomics analyses. • 130 lipid species were identified as DALs. • TG was the major lipid of 130 DALs. • Glycerophospholipid metabolism was the predominant metabolic pathway. To explore the combination effects of plasma-activated water and dielectric barrier discharge (PAW-DBD) cold plasma treatment on the formation of volatile flavor and lipid oxidation in Asian sea bass (ASB), the volatile flavor compounds and lipid profiles were characterized by gas chromatography-ion mobility spectrometry and LC-MS-based lipidomics analyses. In total, 38 volatile flavor compound types were identified, and the PAW-DBD group showed the most kinds of volatile components with a significant (p < 0.05) higher content in aldehydes, ketones, and alcohols. A total of 1500 lipids was detected in lipidomics analysis, phosphatidylcholine was the most followed by triglyceride. The total saturated fatty acids content in PAW-DBD group increased by 105.02 μg/g, while the total content of unsaturated fatty acids decreased by 275.36 μg/g. It can be concluded that the PAW-DBD processing increased both the types and amounts of the volatile flavor in ASB and promoted lipid oxidation by altering lipid profiles. [ABSTRACT FROM AUTHOR]

[Display omitted] • The development of peanut oil volatile flavor requires oil to participate in thermal reaction. • Heating peanut oil to degrade the unsaturated fatty acids in the oil creates reducing aldehydes. • Linoleic acid is one of the precursors in the formation of the volatile flavor of peanut oil. • Develop a volatile flavor model capable of distinguishing different reactions. Lipid is an important precursor for volatile flavor formation, but it is not clear how to study the reactions involved in forming key volatile flavor compounds in peanut oil. In this paper, we innovatively established a flavor research model to investigate the contribution of different chemical reactions to the aroma compounds of peanut oil. The results showed that lipid participation in thermal reactions is necessary for forming major aroma compounds in hot-pressed peanut oil. Compared to the Maillard reaction, the lipid oxidation-Maillard reaction produces more compounds with 46 volatile substances identified. During the heating process, six new key substances were formed and the level of unsaturated fatty acids decreased by 7.28%. Among them, linoleic acid may be an important precursor for the formation of aroma components of hot-pressed peanut oil. Our study could provide theoretical guidance for understanding the volatile flavor mechanism of peanut oil and improving volatile flavor. [ABSTRACT FROM AUTHOR]

• Amylosucrase and pullulanase treatments of amylopectin produced linear α-glucans. • Linear α-glucans were prone to form V-type complexes with unsaturated fatty acid. • Digestibility of the complexes was controlled by their crystalline structure. • The formation of V-type structure improved the stability of unsaturated fatty acid. In this study, waxy corn starch (WCS) was modified by amylosucrase and pullulanase, producing linear starch chains with elongated length that favored the complexation with unsaturated fatty acids (uFAs). Compared to native WCS, the amylosucrase-modified WCS with an average chain length of 47.8 was easier to form V-type complexes with oleic acid, while increasing the degree of unsaturation impeded the formation of V-type complexes. The pullulanase treatment hydrolyzed the branching points of amylosucrase-modified WCS and the linear starch chains could forme V-type complexes with oleic acid, linoleic acid, and linolenic acid, with V-type crystallinity decreasing from 38.2 % to 20.1 %. V-type complexes had a lower thermal stability than the B-type starch crystallites, and their peak melting temperature ranged from 67.2 to 79.0 °C. The content of resistant starch in the complexes was in the range of 21.8 %-40.9 % and the formation of V-type complexes decreased the susceptibility of uFAs to oxygen. [ABSTRACT FROM AUTHOR]

• Two Ulva species were exposed to four salinity levels. • Lipidome was characterised via GC–MS and HILIC-LC-MS. • Profound differences between the two Ulva species were found. • Fatty acids and polar lipids strongly accumulated at low salinity. • Higher nutritional profile of Ulva australis biomass at low salinity. The sea lettuce Ulva spp is becoming an increasingly important macroalgae for aquaculture. Sea lettuce can be grown on- and off-shore, displays high growth rates, and its biomass possesses attractive nutritional benefits. Among those are their fatty acids (FA) and lipid profiles, rich in omega 3 Polyunsaturated Fatty Acids (PUFAs) as well as bioactive lipids. In order to tailor those properties for food applications, we explored the use of a short-term (seven days) low salinity treatment to modulate the lipid profile of two species of Ulva. We found large quantitative differences between species, and while a low-salinity treatment negatively affected growth, Ulva australis' lipid profile was positively impacted. Total FA particularly ɷ-3 PUFAs, increased three-fold, as well as most polar lipid species including known bioactive compounds. This study highlights profound differences between species and describes a simple method to increase the nutritional properties of Ulva biomass for food applications. [ABSTRACT FROM AUTHOR]

• Formulation of mechanistic kinetic model describing lipid oxidation of vegetable oils. • Oil composition (fatty acid and antioxidant) is accounted for in the kinetic model. • O 2 mass transfer accounts for different vial dimensions and O 2 permeability of cap. • Multiplication factors of kinetic constants used for second acceleration phase. • Short time data fitting is sufficient for extrapolations to long term under the same conditions. Estimating the shelf-life of vegetable oils is important to develop solutions to reduce spoilage by lipid oxidation. Typically, the shelf-life is predicted by detecting secondary oxidation markers in accelerated shelf-life tests, which are time-consuming. Existing numerical approaches using early primary oxidation products as predictive markers do not account for variations in fatty acid types, antioxidants, or storage conditions. A mechanistic kinetic model was developed incorporating these factors as a step towards shelf-life prediction for vegetable oils. Specific kinetic constants for the reactions of each unsaturated fatty acid type account for variations in fatty acid composition, and oxygen mass transfer accounts for variations in oxygen conditions. A second acceleration of lipid oxidation observed in long-term storage experiments was described by a multiplication factor for the kinetic constants related to oxidation products. Our model accurately extrapolates short-time experimental data to estimate long term formation of oxidation products under the same conditions. [ABSTRACT FROM AUTHOR]