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• 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]

• Novel MALDI-MSI performed to visualise spatial distribution of oat lipids. • Detection of oat triacylglycerols enhanced via sodium doping. • TIMS activation improved signal intensities and lipid identification. • Isobaric lipids with distinct localisation patterns were identified in oats. • Findings may support further explorations into physiological roles of lipids in oats. Oat (Avena sativa L.) is an important cereal grain with a unique nutritional profile including a high proportion of lipids. Understanding lipid composition and distribution in oats is valuable for plant, food and nutritional research, and can be achieved using MALDI mass spectrometry imaging (MALDI-MSI). However, this approach presents several challenges for sample preparation (hardness of grains) and analysis (isobaric and isomeric properties of lipids). Here, oat sections were successfully mounted onto gelatin-coated indium tin oxide slides with minimal tearing. Poor detection of triacylglycerols was resolved by applying sodium chloride during mounting, increasing signal intensity. In combination with trapped ion mobility spectrometry (TIMS), lipid identification significantly improved, and we report the separation of several isobaric and isomeric lipids with visualisation of their "true" spatial distributions. This study describes a novel MALDI-TIMS-MSI analytical technique for oat lipids, which may be used to improve the discovery of biomarkers for grain quality. [ABSTRACT FROM AUTHOR]

• Lipids in materials affect the fresh tea leaves quality and thus the finished tea. • Plucking rounds and appropriate pruning intervals affect flavor index through lipids composition. • Lipid oxidation functions in tea flavor formation of postharvest stages. New shoots from tea plants (Camellia sinensis) are changed into finished tea after the process, which endows the products with a characteristic flavor. Tea quality is reflected in all aspects, from new shoots to the finished tea that are affected by cultivar, cultivation condition, harvest season, manufacturing methods, and quality of fresh tea leaves. Lipids are hydrophobic metabolites connected with tea flavor quality formation. Herein, we emphasize that the lipids composition in preharvest tea leaves is crucial for materials quality and hence tea flavor. The characterization of lipids in preharvest tea leaves provides a reference to obtain better tea quality. Lipids transformation in postharvest stages of tea leaves differs from varieties of tea types, and lipid oxidations functions in the tea flavor formation. A comprehensive overview of the lipids in tea leaves of preharvest and postharvest stages is necessary to improve tea quality. [ABSTRACT FROM AUTHOR]

• A novel structural lipid was produced from CCSKO, PBST and PSO. • EIE had significantly lower SMP and SFC values than NIE. • The crystal forms of lipids were changed after enzymatic interesterification. • EIE showed improved rheological behavior than NIE. The study aimed to investigate the effect of enzymatic interesterification on the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil (CCSKO), Pangasius bocourti stearin (PBST) and perilla seed oil (PSO) blends. The results showed that the interesterification process significantly changed the TAG profile of the blends. Lipid products from the enzymatic interesterification (EIE) had significantly lower slide melting point and solid fat content than the non-interesterification (NIE) lipid products. Interesterification process changed the crystal polymorphic forms from β > β′ of NIE to β < β′ of EIE. The crystal morphology of EIE was smaller and more diffuse compared to the NIE. Moreover, EIE showed improved rheological behavior, which was more suitable for food margarine preparation. The findings have provided a theoretical basis for the potential application of Lipozyme TL IM modified lipid products in the food industry. [ABSTRACT FROM AUTHOR]

• Unblanched onion favored Z -isomerization of lycopene during heating tomato-onion-EVOO purees. • Diallyl disulfide contributed to the enhancing effect of onion on Z -isomerization of lycopene. • Blanching of onion significantly decreased the enhancing effect of onion on Z -isomerization of lycopene. Z -lycopene isomers are more bioavailable than all- E -lycopene, especially 5- Z -lycopene. Based on our observations, the addition of unblanched onion could favor Z -isomerization of lycopene (by more than 94%) during heating tomato-onion-extra virgin olive oil (EVOO) purees at 90 °C for 2 h. The increase in Z -lycopene was correlated linearly with the addition of unblanched onion, with R2 > 0.92, and increased rates of 5- Z -lycopene were 3–4 times higher than for 9- Z -lycopene and 13- Z -lycopene. Diallyl disulfide (DADS), formed by alliinase-catalyzed breakdown of non-volatile precursors in onion, contributed to these increases and correlated linearly (R2 > 0.79, 0–0.50 mg/g puree) with increased Z -lycopene. Increased rates of 5- Z -lycopene were also 3–4 times higher than for 9- Z -lycopene and 13- Z -lycopene. However, blanching of onion, in tomato-onion-EVOO purees, before heating, significantly decreased the effect of onion on Z -isomerization of lycopene. [ABSTRACT FROM AUTHOR]

• Changes of hydroxyl-LAs were observed during Chinese-style sausage making. • Ratio of 13- to 9-HODE was used to study the evolution of lipids oxidation pattern. • LOX-catalyzed oxidation predominated in curing and the early stage of drying. • LOX-catalyzed oxidation was the major contributor to total lipids oxidation. A Chinese-style sausage was processed using pork as the raw material. During the whole process, 13-hydroxyoctadecadienoic acid (13-HODE), 9-hydroxyoctadecadienoic acid (9-HODE), 9,10-dihydroxyoctadecenoic acid (9,10-DHODE) and 9,10,13-trihydroxyoctadecenoic acid (9,10,13-THODE) kept increasing. All of them were found to be correlated negatively and significantly with lipoxygenases (LOX) activity, and positively and significantly with peroxide value (POV) and thiobarbituric acid reactive substances (TBARS). The ratio of 13-HODE to 9-HODE decreased slowly during drying stage and stayed higher than 2 during the whole process, and it was found to be positively and significantly with LOX activity. The ratio of variation of 13-HODE to variation of 9-HODE in every sampling period (the ratio of Δ13-HODE to Δ9-HODE) decreased sharply from 2.75 in the stage of curing for 12 h to 1.37 in the stage drying from 24 d to 30 d. The changes of ratio of 13HODE to 9-HODE and ratio of Δ13-HODE to Δ9-HODE indicated LOX-catalyzed oxidation predominated in curing and early drying stages, and such predominance was taken over by non-enzymatic oxidation during late drying stage; LOX-catalyzed oxidation was the major contributor to lipids oxidation during the whole process of the Chinese-style sausage preparing. [ABSTRACT FROM AUTHOR]

• We encapsulated structured lipids by complex coacervation of gelatin and gum arabic. • We developed a functional kefir product fortified with encapsulated structured lipids. • Oxidative stability and in vitro controlled release studies were conducted. The aim of the present study is to encapsulate structured lipids (SLs) by complex coacervation of gelatin and gum arabic with or without using transglutaminase enzymes and to develop a functional kefir product via the addition of encapsulated SLs in the form of suspension and freeze-dried coacervates. Encapsulated SLs were evaluated for their oxidative stability during 30 days of cold storage. The data showed that coacervate solutions were more sensitive to lipid oxidation compared to freeze-dried capsules. Traditionally produced kefir samples that were fortified with complex coacervation products were stored for 10 days at 4 °C. The pH values of the samples decreased, whereas titratable acidity consistently increased during the storage period. Moreover, an in vitro controlled release study was conducted with a fortified kefir sample containing freeze-dried capsules. According to the results, kefir had no significant matrix effect on oil release from the freeze-dried capsules (p > 0.05). [ABSTRACT FROM AUTHOR]

• More umami and sweet, and less bitter AAs generated by oxidized lipids and cysteine. • Six unsaturated fatty acids were identified as potential flavor precursors. • More aldehydes, some ketones, esters and less hydrocarbons contribute to aroma. • 13 key volatile compounds were identified as affecting the overall odour. • Lipid oxidation, degradation and Maillard reaction are the main reaction for soup. Deodorization and umami enhancement are important challenges in promoting and consuming fish products. The aim of this study was to establish whether exogenous addition of oxidized lipids and cysteine can improve the fishy, umami and create a characteristic flavor in tilapia fish head soup. The results revealed that adding oxidized lipids and cysteine enhanced the sensory attributes of fish head soup and promoted the production of pleasant-tasting amino acids and fewer bitter amino acids in the Maillard reaction. Additionally, the combination increased the levels of well-flavored aldehydes, esters, heterocyclic compounds and less hydrocarbons in the fish head soup. Among the 13 volatile compounds screened, nine were identified as characteristic aromas of fish head soup, including nonanal, (E,E)-2,4-decadienal, 1-octen-3-ol, (E)-2-decenal, acetic acid, hexanal, heptanal, 2-octenal, and decanal. Exogenous lipid oxidation products, fatty acid oxidation, and Maillard reaction can improve the aroma and umami of tilapia fish head soup. [ABSTRACT FROM AUTHOR]

[Display omitted] • Basic amino acids inhibit the degradation of phospholipids. • Neutral lipase activity was enhanced by l -Lys and l -His. • Total oxidation degree has been reduced by basic amino acids. • 124 key lipid metabolites and 6 key volatile compounds were identified. • Alcohols and esters were positively correlated with TG containing SFA and MUFA. The effects of basic amino acids on lipid oxidation and the formation of volatile compound in low-sodium cured large yellow croaker were investigated. Basic amino acids contribute a lot in inhibiting the degradation of phospholipids, especially l -lysine. Lipid oxidation was also inhibited by basic amino acids, and the total oxidation of groups could be sorted as low-sodium (LS) > control (C) > l -Histidine participated LS group (LS-His) > l -Arginine participated LS group (LS-Arg) > l -lysine participated LS group (LS-Lys). PC 18:1/20:5, PC 16:0/18:1, triacylglycerol (TG) 16:1/20:5/22:6, etc., were found to be key differential lipid metabolites, and 1-propanol, 2-methyl, gamma-hexalactone, etc. were recognized as key differential volatile compounds. The results of correlation analysis showed that alcohols and esters were positively correlated with TG molecules composed of saturated fatty acids and monounsaturated fatty acids. These findings provided new insights into the relationship between flavor formation and the degradation and oxidation of lipids. [ABSTRACT FROM AUTHOR]

• Hydrophobic active compounds can be stabilized by nanoemulsion-based technology. • Nanoemulsions inhibit microorganisms through multiple targets. • Nanoemulsion-based coating and film are advanced strategies for fish preservation. • Hurdle technology is one of the future development directions of nanoemulsions. • The security should be considered for nanoemulsions. Nanoemulsion-based technology is developing rapidly in the food industry, especially in the design of delivery systems for bioactive compounds. This review presents an in-depth understanding of the composition, function, antibacterial mechanism and successful application of nanoemulsions as preservative agents against fish spoilage. The results showed that the inclusion of bioactive substances in the food-grade nanoemulsions encapsulation system could improve its stability, control its release, inhibit the microbial growth and reproduction through a variety of targets. These nanoemulsions can inhibit fish spoilage via reducing microbial load and retarding the oxidation of proteins and lipids, thereby maintaining quality attributes of fish. In addition, nanoemulsions could be coupled with vacuum package for enhancing microbial destruction, retaining nutritional value and extending the shelf-life of fish. Accordingly, nanoemulsions are suggested as a promising strategy to inhibit fish spoilage. [ABSTRACT FROM AUTHOR]

[Display omitted] • Thermal oxidation mechanism of (E)−2-decenal was discussed by applying DFT. • Obtained reactions grouped into peroxide, alkoxy radical, peroxyl radical pathway. • Priority order is alkoxy radical > peroxide > peroxyl radical pathway. Unsaturated fatty aldehydes are the main products of fatty acid oxidation, and could be further oxidized to form volatile compounds with shorter carbon chains. Therefore, studying the oxidation of unsaturated fatty aldehydes is an important way to reveal the mechanism of food flavor formation during heating. In this study, volatile profiling of (E)-2-decenal during heating was firstly investigated by using thermal-desorption cryo-trapping combined with gas chromatography-mass spectrometry (GC–MS). A total of 38 volatile compounds were detected. Then, twenty-one reactions in the heating process of (E)-2-decenal were obtained by using density functional theory (DFT) calculations, and grouped into three oxidation pathways, namely, peroxide pathway, peroxyl radical pathway and alkoxy radical pathway. Meanwhile, the priority of these three pathways was the alkoxy radical reaction pathway > peroxide pathway > peroxyl radical reaction pathway. Moreover, the calculated results agreed well with the experimental results. [ABSTRACT FROM AUTHOR]

• Algorithm-assisted Raman and SERS for rapid peroxide and fatty acid analysis of oil. • Advanced chemometric approaches can identify reheating-induced chemical changes. • The developed Raman method can measure trans fats less than 2% with 94% accuracy. • The developed SERS method can measure trans fats less than 2% with 97% accuracy. Deep-fat frying of food develops lipid oxidation products that deteriorate oil and pose a health risk. This necessitates the development of a rapid and accurate oil quality and safety detection technique. Herein, surface-enhanced Raman spectroscopy (SERS) and sophisticated chemometric techniques were used for rapid and label-free determination of peroxide value (PV) and fatty acid composition of oil in-situ. In the study, plasmon-tuned and biocompatible Ag@Au core–shell nanoparticle-based SERS substrates were used to obtain optimum enhancement despite matrix interference to efficiently detect the oil components. The potent combination of SERS and the Artificial Neural Network (ANN) method could determine the fatty acid profile and PV with upto 99% accuracy. Moreover, the SERS-ANN method could quantify the low level of trans fats, i.e., < 2%, with 97% accuracy. Therefore, the developed algorithm-assisted SERS system enabled the sleek and rapid monitoring and on-site detection of oil oxidation. [ABSTRACT FROM AUTHOR]

[Display omitted] • Room-temperature extraction methods achieved a similar chia oil yield to Soxhlet. • Extraction method did not greatly affect genuine and quality indexes of chia oils. • FT-IR and DSC were fast methods to characterize the quality of chia oil. • Lipid extraction by Biondós method was the most proper for seed aging studies. Lipids are relevant during the seed aging process, for which it is pertinent to choose an extraction method that does not alter their nature. Thus, three methods were applied to extract lipids from chia seeds: one used as reference (Soxhlet) and two at room temperature using hexane/ethanol (COBio) and hexane/isopropanol (COHar). The fatty acid composition and the tocopherol content of the oils were analyzed. Also, their oxidative status through the peroxide index, conjugated dienes and trienes, and malondialdehyde were determined. Besides, biophysical techniques, such as DSC and FT-IR, were applied. The extraction yield was not affected by the extraction method, while the fatty acid composition presented slight differences. Despite the high content of PUFAs, the oxidation level was low in all cases, especially in COBio, associated with the high content of α-tocopherol. DSC and FT-IR outcomes coincided with those obtained by conventional studies, resulting in efficient and fast characterization tools. [ABSTRACT FROM AUTHOR]

• The sizes of NLCs + VD3 ranged between 92.1 and 108.1 nm. • NLCs3 + VD3 maintained size, PDI, zeta potential and turbidity for 60 days at 4 °C. • Concentrations of 0.25 mg/mL did not influence metabolic activity of Caco-2 cells. • Higher lipolysis achieved to nanosystems with lower sizes and higher content of solid. This work had as main objective to encapsulate vitamin D3 (VD3) into nanostructured lipid carriers (NLCs) using rhamnolipids as surfactant. Glycerol monostearate and medium chain triglycerides with 2.625 % of VD3 were used as lipid materials. The three formulations of NLCs with VD3 (NLCs + VD3) were composed by 99 % of aqueous phase, 1 % of lipid phase and 0.05 % of surfactant. The difference between them was the ratio of solid:liquid in lipid phase. The NLCs + VD3 sizes ranged between 92.1 and 108.1 nm. The most stable formulation maintaining their caracteristics for 60 days at 4 °C. The NLCs + VD3 cytotoxicity demonstrated that concentrations of 0.25 mg/mL or lower up had a good biocompatibility in vitro. During the in vitro digestion, formulations with lower sizes and higher content on solid lipid had higher lipolysis rate and consequently higher VD3 bioaccessibility. The rhamnolipids-based NLCs are a good option for the encapsulation of VD3. [ABSTRACT FROM AUTHOR]

[Display omitted] • The phospholipid of shiitake mushroom was determined by lipidomic approaches. • Oxyresveratrol(OXY) delays the quality decline of shiitake mushroom during storage. • OXY alleviates the hydrolysis of glycerophospholipids in shiitake mushroom. • OXY increases U/S and IUFA in shiitake mushroom by preventing fatty acids oxidation. The effect of oxyresveratrol on postharvest quality and membrane lipid metabolism of shiitake mushroom was investigated. The result exhibited that oxyresveratrol retarded browning, maintained firmness and alleviated occurrence of decay of shiitake mushroom. The oxidation and hydrolysis of membrane phospholipids were suppressed by oxyresveratrol treatment, which was associated with reduced LOX and PLD activities and increased SOD and CAT activities. The membrane lipidomics of shiitake mushroom was determined by LC-MS. 385 lipid species and 13 fatty acids in membrane lipids were identified by multiple reaction monitoring method. Compared with control group, the phospholipic acid and lysophospholipid reduced by 29.24% and 21.29% in oxyresveratrol-treated group, respectively, which alleviated hydrolysis of phospholipid. Meanwhile, oxyresveratrol maintained the unsaturation of fatty acids and alleviated oxidation of phospholipid. These results demonstrated that oxyresveratrol could play a dual role of inhibiting the oxidation and hydrolysis of phospholipids to mitigate cellular damage of shiitake mushroom. [ABSTRACT FROM AUTHOR]

• Microbial community diversity and richness decreased over budu fermentation time. • High proportion of sequences linked to leucine dehydrogenase and diacetyl reductase in 12-month budu. • Flavour compounds are mostly derived from protein and lipid metabolism. The fermentation of Malaysian fish sauce (budu) varies from one to twelve months depending on the producer, resulting in inconsistent quality. The microbiota, their predicted metabolic pathways and volatile metabolites profiles were determined at different stages of budu fermentation. Budu fermented for 1 and 3 months were characterized by the presence of Gram negative Enterobacterales, Gammaproteobacteria, and Fusobacteriaceae, which continuously decrease in abundance over fermentation time. The metabolic pathways prediction grouped 1- and 3- month budu in a cluster enriched with degradation reactions. 6-month budu were dominated by Halanaerobium and Staphylococcus , while the 12-month were dominated by Lentibacillus , Bacilli, and Halomonas. Biosynthesis-type predicted pathways involving protein and lipid derivatives were enriched in 6- and 12-month fermented budu , accumulating 2,6-dimethylpyrazine, methyl 2-ethyldecanoate, 2-phenylacetaldehyde, 3-methylbutanal, and 3-methylbutanoic acid. These compounds may indicate budu maturity and quality. This result may assist as a reference for quality control and fermentation monitoring. [ABSTRACT FROM AUTHOR]

[Display omitted] • Enzyme-assisted aqueous extraction of low-fat Baltic herring caused emulsion-formation. • Enzyme-assisted aqueous extraction results in poor recovery of phospholipids. • Water reduction and ethanol addition reduced emulsion, improving oil recovery. • Enzymes did not cause differences in oxidative stability or composition of the oil. Enzyme-assisted aqueous extraction (EAAE) is a green, and scalable method to produce oil and protein hydrolysates from fish. This study investigated the role of different parameters on emulsion formation, oil recovery, and the composition of crude oil during EAAE of Baltic herring (Clupea harengus membras). Fatty acid compositions, lipid classes, tocopherols, and oxidation status of the EAAE crude oils were studied. Compared to solvent-extracted oil, EAAE resulted in a lower content of phospholipids accompanied by a 57% decrease in docosahexaenoic acid. Changing fish to water ratio from 1:1 to 2:1 (w/w) with ethanol addition led to the greatest reduction (72%) of emulsion, which resulted in an increase in oil recovery by 11%. The addition of ethanol alone, or reduction of enzyme concentration from 0.4% to 0.1% also reduced emulsion-formation significantly. Overall, emulsion reduction resulted in higher content of triacylglycerols and n − 3 polyunsaturated fatty acids in the crude oil extracted. [ABSTRACT FROM AUTHOR]

[Display omitted] • TG(18:1_18:2_20:4), PE(22:6_18:1), etc., lipids were screened as DR-key species in PEY. • Nonanal, 1-octen-3-ol, etc. compounds were identified as UR-characteristic VOCs in PEY. • Nonanal and benzaldehyde may be derived from OA-S n-1 and LA-S n-2 in TG(18:1_18:2_20:4). • 1-octen-3-ol in PEY was mainly formed from LA-S n-2 and AA-S n-3 in TG(18:1,18:2_20:4). • Acetophenone and indole may be formed by TG, PC, PE, SPH and TG in PEY, respectively. The formation of volatiles in high-fat foods is strongly influenced by the composition and structure of lipids. The relationship between key variable lipid species and characteristic volatiles were performed by lipidomics and flavoromics to resolve the pathways of volatiles in preserved egg yolk (PEY) during pickling. The results showed that the formation of nonanal and benzaldehyde at early stage possibly derived from oleic acid sited at Sn-1 in TG(18:1_18:2_20:4), Sn-2 in PE(22:6_18:1), and linoleic acid bonded at Sn-2 in TG(18:1_18:2_20:4), respectively. 1-octen-3-ol may be formed from linoleic acid located at Sn-2 in TG(18:1_18:2_20:4) and arachidonic acid sited at Sn-3 in TG(18:1_18:2_20:4). Indole was formed through TGs(16:0_16:1_20:1;16:1_18:1_22:1;23:0_18:1_18:1) at the later stage, and acetophenone through TGs(14:0_20:0_20:4;14:0_15:0_18:1; 16:0_16:0_22:6), PCs(24:0_18:1;O-18:1_18:2), PEs(P-18:1_20:4;P-18:1_22:6) and SPH(d18:0) during whole process of pickling. Our study provides a deep and precise insight for the formation pathways of characteristic volatiles in PEY through lipids degradation during pickling at the molecular level. [ABSTRACT FROM AUTHOR]

[Display omitted] • AKO-HIPEs increased gel strength and water stability, reduced CL of surimi gels. • AKO-HIPEs improved gel microstructure and color properties of surimi gels. • AKO-HIPEs reduced intervention by lipid on myosin crosslinking during gelation. • AKO-HIPEs alleviated oxidative loss of ω-3PUFA and astaxanthin in surimi gels. In the study, high internal phase emulsions (HIPEs) prepared from Antarctic krill oil (AKO) were added into surimi and the effects on gel properties, lipid quality and stability were investigated. It is found that HIPEs-added groups exhibited higher gel strength and lower cooking loss than Oil-added counterparts. HIPEs-added groups had higher proportion of capillary water, and microstructure of HIPEs-added gels showed fewer large voids and small size droplets. HIPEs-added groups also showed less pronounced myosin heavy chain band. HIPEs- and Oil-added gels showed > 3500 mg/kg EPA + DHA and 0.4–0.8 mg/kg astaxanthin, and most HIPEs-added groups had higher levels of them but lower TBARS values. Results suggest AKO-HIPEs could reduce the intervention by lipids on myosin crosslinking during gelation, and protect fatty acids and asxtanthin from oxidation due to oxygen-isolation led by their high accumulation. Thus, AKO-HIPEs can be applied to fortify ω-3 PUFA and maintain good gel properties in surimi product. [ABSTRACT FROM AUTHOR]

[Display omitted] • Ultrasonication and microwave improved the bioactive properties of hydrolysates. • The hydrolysates improved the lipid stability of cheddar cheese during storage. • The hydrolysates retarded the microbial growth of the cheese during storage. • The digestive simulation improved the antioxidant potential of the cheese. • Insect protein hydrolysates can provide a new generation of preservatives. The study was carried out to investigate cricket protein hydrolysates' (CPH) potential to enhance the storage stability of cheddar cheese. The cricket protein (CP) samples pre-processed with microwave (T 1), ultrasonication (T 2) or without pre-treatment (T 0) were used for developing the CPH using alcalase enzyme (3%). Freeze-dried CPH were incorporated in the cheese samples (CPH-T 1 , CPH-T 2 and CPH-T 0) at the maximum level of 1.5% and were analysed for quality during 3 months of storage (4 ± 1 °C) compared to the control samples without CPH. The pre-treatments significantly improved the antimicrobial and antioxidant potential of the CPH. The CPH exhibited a significant positive effect on antioxidant potential, lipid stability, protein oxidation, microbial growth, and sensory quality of the cheddar cheese during storage. Digestion simulation showed a significant positive impact on the antioxidant activity of the cheddar cheese. Our results indicate the potential of CPH to enhance the quality of fat-rich foods during storage. [ABSTRACT FROM AUTHOR]

• Eye and dorsal muscles have the highest lipid and protein content, respectively. • Eye muscle has the lowest water holding capacity during frozen storage. • Frozen dorsal muscle has the fastest lipid and protein oxidation rate. • Eye muscle has the loosest microstructure. The quality of fish can change due to differences in the lipid and protein oxidation rates in different muscles. This study examined vacuum-packed eye muscle (EM), dorsal muscle (DM), belly muscle (BM), and tail muscle (TM) of bighead carp frozen for 180 days. The results reveal that EM had the highest lipid content and the lowest protein content, while DM had the lowest lipid content and the highest protein content. EM also showed the highest values of centrifugal loss and cooking loss, and the correlation analysis showed that these losses were positively correlated with dityrosine content and negatively correlated with conjugated triene content. The content of carbonyl, disulfide bond, and surface hydrophobicity of myofibrillar protein (MP) also increased with time, with DM having the highest values. The microstructure of EM was looser than other muscles. Therefore, DM had the fastest oxidation rate and EM had the lowest water holding capacity. [ABSTRACT FROM AUTHOR]

[Display omitted] • Human MFGM lipids were compared with four dietary lipid sources via lipidomics. • A total of 45 lipid classes and 5048 lipid species were identified in all samples. • Glycerophospholipid metabolism was a key lipid metabolic pathway. • The study results can provide a theoretical basis for developing infant formula. Milk fat globule membrane (MFGM) contains lipids, which are essential for promoting infant brain development and improving cognition. In this study, the lipid differences between human MFGM and four dietary lipid sources (cow MFGM, soybean, krill, and yolk) were compared using the UHPLC-Q-Exactive MS-based lipidomics techniques. A total of 45 lipid classes and 5048 lipid species were detected. The analysis of phospholipid classes revealed that the lipid composition of human MFGM and cow MFGM was more similar than the other dietary-derived lipids. Additionally, the human MFGM lipid species were compared with cow MFGM, soybean, krill, and yolk, and 401, 416, 494, and 444 significantly different lipids were identified, respectively. Through lipid metabolic pathway analysis, differential lipids were mainly involved in the glycerophospholipid metabolic pathway. Overall, these results will provide a rationale for the future addition of lipids to infant formula to more closely approximate human MFGM lipid profiles. [ABSTRACT FROM AUTHOR]

• Antioxidant properties of various lipid concomitants in edible oils are provided. • Probable mechanisms of interactions among lipid concomitants have been elucidated. • Effects of each type of lipid concomitants on the oils stability has been discussed. • Potential application of lipid concomitants in edible oils has been proposed. Edible oils are indispensable for human life, providing energy and necessary fatty acids. Nevertheless, they are vulnerable to oxidation via a number of different mechanisms. Essential nutrients deteriorate as well as toxic substances are produced when edible oils are oxidized; thus, they should be retarded wherever possible. Lipid concomitants have a strong antioxidant capacity and are a large class of biologically active chemical substances in edible oils. They have shown remarkable antioxidant properties and were documented to improve the quality of edible oils in varied ways. An overview of the antioxidant properties of the polar, non-polar, and amphiphilic lipid concomitants present in edible oils is provided in this review. Interactions among various lipid concomitants and the probable mechanisms are also elucidated. This review may provide a theoretical basis and practical reference for food industry practitioners and researchers to understand the underlying cause of variations in the quality of edible oils. [ABSTRACT FROM AUTHOR]

• 13 compounds derived from lipid oxidation were quantified by HS SPME GC–MS. • A central composite rotatable design was used to optimize HS-SPME parameters. • Response surface methodology assessed the effects of extraction parameters. • Method validation included LOD, LOQ, and precision. Lipid oxidation is a major contributor to the deterioration of the sensory quality of fat-containing dairy powders. Hydroperoxides are the primary oxidation products from unsaturated fatty-acids that readily yield a complex mixture of volatile organic compounds that can adversely impact product quality and shelf life. Headspace solid-phase microextraction gas-chromatography mass-spectrometry was chosen to quantify thirteen lipid oxidation compounds in whole milk powder encompassing a range of volatilities and chemical classes. A central composite rotatable design (CCD, α = 1.1) based on a 23 factorial table was used with response surface methodology to optimize the HS-SPME parameters; determined at; 45 min extraction time and 43 °C extraction temperature. The significant model terms were found to be extraction temperature (p < 0.05) and the interaction between time and temperature (p < 0.05). Precision, accuracy, LOD and LOQ were determined and the method was validated for whole milk powder. [ABSTRACT FROM AUTHOR]

Highlights • The effects of malondialdehyde on myofibrillar proteins oxidation in muscle homogenate of rabbit meat were investigated. • Malondialdehyde could directly cause myoglobin autoxidation and myofibrillar protein carbonylation. • Malondialdehyde could promote the formation of hypervalent myoglobin species and release of non-heme iron, thereby promoting myofibrillar proteins oxidation. Abstract The effects of malondialdehyde (MDA) as a byproduct of lipid oxidation on myoglobin and myofibrillar proteins (MP) oxidations in muscle homogenates containing components native to rabbit muscle were investigated. For myoglobin, MDA could lead to increase in metmyoglobin percentage. For MP, MDA could promote protein carbonylation and loss of tryptophan fluorescence. In addition, MDA could affect reactive oxygen species (ROS)-generating system by promoting the formation of hypervalent myoglobin species and release of non-heme iron. The result of MDA-MP adducts fluorescence intensity indicated that ROS-generating systems may be the main reason for protein carbonylation at the later of incubation treatment. SDS-PAGE analysis revealed that the ability of ROS-generating systems to facilitate protein oxidation was enhanced with MDA, which was responsible for the formation of protein cross-linking throughout incubation treatment. Taken together, the ability of MDA on promoting the oxidation of MP in rabbit muscle homogenates may be relied on both adduct reactions and the influence on ROS-generating system. [ABSTRACT FROM AUTHOR]

Highlights • A new method that overcomes the presence of low- and high-abundance lipid species. • Expanded lipidome coverage due to phospholipids enrichment step. • Simultaneous extraction of polar and nonpolar metabolites. • Short-term monitoring of metabolome pattern in HBM samples. Abstract The complex nature of human breast milk (HBM) makes samples difficult to analyze, requiring several extraction techniques and analytical platforms to obtain high metabolome coverage. In this work, we combined liquid-liquid extraction (LLE) and solid-phase extraction (SPE) techniques to prepare HBM samples to overcome the challenge of low- and high-abundance lipid species, enabling the semiquantitative analysis of total HBM lipids in one liquid chromatography-mass spectrometry (LC-MS) run. A nonorganic fraction obtained during the LLE step was used to analyze small polar metabolites. This analytical approach allows extensive metabolome coverage, especially for low-abundance glycerophospholipids and sphingolipids. The method was applied to monitor short-term metabolome changes in HBM composition within individual mothers and the results showed variable metabolite composition patterns. Simultaneous detection of high-abundance glycerolipids and low-abundance but not less significant phospholipids in one LC-MS run saves time, decreases cost, and enables comprehensive insight into the dynamics of HBM composition. [ABSTRACT FROM AUTHOR]

Highlights • Light intensity and sensitizers were negatively correlated with PS photooxidation. • The unsaturated matrix protected PS against photooxidation. • During POPs, 7β-hydroxy derivatives were the most abundant. • The photooxidation of PS was not as strong as its thermal oxidation. Abstract In this work we studied the stability of phytosterols in oil matrix under photooxidation (with different light intensity, existence/absence of photosensitizers and unsaturated lipids). Results revealed that the photooxidation of phytosterols fit a first order kinetic model (R2 > 0.96). When the intensity of light was higher, the rate constants increased and phytosterols oxidized faster. The progress could be also accelerated by photosensitizers, whereas the unsaturated matrix inhibited the formation of oxidation products. Phytosterols oxidation products (POPs) were detected in all model matrix samples. 7β-hydroxy was the main oxidation products in most cases during the whole treatment under light, which represented about one third of the total phytosterol oxides, followed by 7α-hydroxy, 5β,6β-epoxy, 7-keto, 5α,6α-epoxy and 6β-hydroxy. And the oxidation at C7 on the Ring B of steroid nucleus was the most important pathway of phytosterols photooxidation. [ABSTRACT FROM AUTHOR]

Highlights • Lipid content of dairy condiments added to coffee is critical in coffee furan retention. • Stirring hot coffee can significantly reduce furan exposure. • Condiments added at high temperatures reduce furan exposure. Abstract Coffee has been determined as the dominant source of furan within an adult's diet. This study investigates the influence of coffee condiment use and stirring on the retention of furan. Three condiment lipid compositions were investigated, 0%, 3.5% and 35%, and kept at either 4 °C, 20 °C or 70 °C before addition to a freshly brewed cup of filter coffee which was subsequently mechanically stirred at three intensities, not stirred and moderately or heavily stirred. While five furans were monitored, furan, 2-methylfuran, 3-methylfuran, 2,5-dimethylfuran and 2,3-dimethylfuran, only two were quantifiable: furan and 2-methylfuran. Increasing condiment lipid concentration significantly increased retention of furan and 2-methylfuran, whereas stirring the coffee significantly increased furan release. A condiment temperature of 70 °C was found to significantly increase furan release. [ABSTRACT FROM AUTHOR]

Highlights • Plum tomato oil-in-water emulsions reduce pancreatic lipase activity. • Release of carotenoids into oil droplets is affected by oil content and HPH pressure. • Raman spectroscopy is a rapid method for determination of carotenoids in oil droplets. Abstract Carotenoids are lipophilic compounds that are digested and absorbed along with lipids. Emulsions based on a mixture of plum tomato and red sweet pepper, with 5% or 10% rapeseed oil, were obtained by high pressure homogenization, and the concentration of carotenoids in the emulsion oil droplets was quantified. The fraction of lycopene and beta-carotene released from the plant matrix into the oil droplets was highest in the 10% emulsion, which had larger oil droplets than the 5% emulsion. Xanthophylls were easily released into oil droplets in both 5% and 10% emulsions. The results suggest that the release of carotenoids made available for intestinal absorption depends on carotenoid type and can be significantly improved by increasing the homogenization pressure and oil content. However, in vitro gastrointestinal digestion indicated the presence of constituents or structures in the emulsions, originating from tomato, that reduced pancreatic activity, which may delay micellarization and uptake of carotenoids. [ABSTRACT FROM AUTHOR]

Highlights • A rapid lipid profiling platform was established using shotgun mass spectrometry. • An accurate quantification method for determination of TAGs and PLs was developed. • TAGs, PLs and FFAs in cold-pressed rapeseed oils were analyzed. • The PLs content raised up to 40 folds after microwave treatment of rapeseeds. Abstract Microwave pretreatment of rapeseeds prior to cold-pressing is a simple and desirable method for producing high quality oils. In this study, a rapid and sensitive lipid profiling platform employing an accurate quantification strategy was established based on direct infusion electrospray ionization tandem mass spectrometry. Using this developed platform, we further investigated the effect of microwave pretreatment of rapeseeds on the contents of important lipids such as triglycerides (TAGs), phospholipids (PLs), and free fatty acids (FFAs) in 15 different rapeseed oils. Our results demonstrated that no significant changes of total FAs and TAGs contents were observed after microwave pretreatment, while FFA contents increased and PLs contents significantly increased up to 40 folds. The potential mechanism of lipid changes was also discussed. The established lipidomics profiling platform can provide reliable lipids profiling data and help to better understand the potential mechanism of microwave pretreatment in oil processing. [ABSTRACT FROM AUTHOR]

Highlights • Oleogels contained canola oil, monoacylglycerols (MAG) and native phytosterols (NPS) • Different structures were formed with varied oleogelator concentration and cooling rates. • Higher cooling rate resulted in smaller lipidic crystals, leading to less rigid structure. • Small crystals readily stabilised air bubbles in oil foams formed by whipping oleogels. • Whipping time was reduced by 80% owing to the adsorption of small lipidic crystals. Abstract Different formulations and crystallising conditions were employed to vary the bulk phase structuring of oleogels. The oleogels were formed only at monoacylglycerol:native phytosterol (MAG:NPS) ratios of 10:0, 7:3 and 5:5. NPS co-crystallised with MAG in the oleogel mixtures and influenced the growth of lipidic crystal network. Faster cooling rates caused smaller crystals whereas thermal history affected the rigidity of oleogel samples. The oleogel samples were whipped and characterised for whipping time, foam overrun, microstructure, rheology and half-life of foam. The whipped oleogels were structured by layer(s) of lipidic crystals surrounding the air bubbles, which had non-spherical shapes and rough textures. The whipping time was remarkably reduced by 80% in the oleogel samples containing smaller lipidic crystals. All whippable oleogel samples had similar foam overrun values and extremely stable against foam collapse. The obtained oil foams exhibited liquid-like behaviour at low frequency as measured by the frequency sweep test. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • Fruit pomace is effective to inhibiting lipid oxidation of an O/W emulsion. • Total phenolic content is important to retard lipid oxidation of an O/W emulsion. • Lipophilicity is important to control TBARS of an O/W emulsion at low total phenolic content. • Food-like model systems are advisable to evaluate the usefulness of crude extracts. Abstract Crude extracts were prepared from residues of Rubus glaucus Benth by using food-grade solvents. Their efficacy protecting lipid oxidation of an oil in water (O/W) emulsion as well as of a bulk oil was tested. Stability of lipids during storage of an O/W emulsion was tested by the hydroperoxides and thiobarbituric acid reactive species (TBARS) measurements. Bulk oil stability was measured by the Rancimat method. Fruit pomace crude extracts were the best controlling lipid oxidation of an O/W emulsion, with crude extracts from overripe fruit and bush pruning residues acting as pro-oxidants as measured by the hydroperoxides levels. Neither of the crude extracts was able to inhibit lipid oxidation of the bulk oil. Mathematical modelling revealed that despite total phenolic content and partition coefficient of the crude extracts are important parameters to control lipid oxidation of an O/W emulsion, they do not totally explain their behavior in food-like systems. [ABSTRACT FROM AUTHOR]

Highlights • A HS-SPME-GC-MS method for the reliable quantification of 30 raw beef volatiles was developed. • The inclusion of a control solution overcomes several challenges associated with the analysis of solid samples. • Method variability is sufficient for studying the volatile profile from samples with different lipid oxidation degrees. Abstract This work presents a headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method for the analysis of solid food samples in extended experiments. The final procedure was used to quantify 30 volatile compounds in fresh beef. The strategy adds robustness to the classic SPME methods for solid samples, by including a control solution that solves several challenges. The control solution contained one representative compound for each studied family of beef, and two internal standards. Response factors were calculated for each family, and were subsequently applied to every compound belonging to the same family. This strategy allowed control of the quantification procedure even when the fibre, column or control solution changed. Repeatability and reproducibility had relative standard deviation values below 17%, except for phenylacetaldehyde, (E)-2-nonenal and (E , Z)-2,4-decadienal. Although the method described here was applied to animal products, it has also been successfully used to distinguish between samples from different lipid oxidation stabilities. [ABSTRACT FROM AUTHOR]

Highlights • Debranched starch (dG50) was reassembled chaperoned with lauric acid (LA). • dG50-LA complexes were prepared under high (HP) or atmospheric pressure (AP). • dG50 complexed with LA under MP/AP showed significant reduced starch digestibility. • dG50-LA-HP had more ordered structure and lower digestion than those of dG50-LA-AP. • Pressure determining starch molecular assembly under hydrothermal treatment. Abstract To control starch digestion, debranched high amylose maize starch (dG50) was forced to re-assemble through hydrothermal treatment combined with lauric acid (LA) complexation under high pressure (dG50-LA-HP) and atmospheric pressure (dG50-LA-AP). Both dG50-LA-HP and dG50-LA-AP complexes showed B + V hybrid crystalline structures, but mainly V-type for dG50-LA-AP and apparently B + V-type for dG50-LA-HP. Besides, those two type complexes significantly decreased starch digestibility, and the dG50-LA-HP changed in a higher magnitude since dG50-LA-HP contained more compact and ordered aggregates. The different starch assembly behavior under synergistic effect of hydrothermal treatment and LA complexation combined with different pressure should be responsible for the variation in starch digestibility. The formation of B-type crystallite contributed to the increase of slowly digestible starch, whereas the type I and type II starch-LA inclusion complexes increased the resistant starch fractions. This study offers a novel understanding on starch reassembly under hydrothermal treatment and lipid complexation combined with different pressure. [ABSTRACT FROM AUTHOR]

Highlights • Moisture affects the combination of starch and lipid in deep-fat frying. • Starch has strong combination with lipid at 40% moisture content. • The starch-lipid complex index of HACS is higher than that of GRS. • TFA content is higher in HACS-lipid complex than that in GRS-lipid complexes. • Starch granules lost their integrity in deep-fat frying at 40% water content. Abstract Moisture affects the combination of starch granules and fatty acids in deep-fat frying. In this study, high-amylose corn starch (HACS) and glutinous rice starch (GRS) with various water contents were fried in rapeseed oil at 170 °C for 7 min. The complex index (CI) of the GRS–lipid and HACS–lipid complexes improved as the moisture content increased from 6% to 40%; however, further increasing the water content from 40% to 60% led to a decrease in the CI. At a moisture content of 40%, the CI of the HACS–lipid complexes was higher than that of the GRS–lipid complexes. Fatty acid content analysis revealed that the total fatty acid content at different moisture contents in the HACS–lipid complexes was higher than that in the GRS–lipid complexes both before gelatinization and after enzyme hydrolysis. In addition, the total fatty acid content in the HACS–lipid complexes and GRS–lipid complexes at 40% moisture content was the highest among all the measured moisture contents. Scanning electron microscopy revealed that both the HACS and GRS granules lost their integrity after deep-fat frying, and no free lipid droplets were noted among the starch granules after defatting. Both Fourier-transform infrared spectroscopy and fluorescence microscopy verified that HACS combined with lipids yielded a stronger lipid-binding capacity than that of GRS at a moisture content of 40%. The study results may be potentially useful in the deep-fat frying of starchy food to produce foods with lower fatty acid content. [ABSTRACT FROM AUTHOR]

Highlights • Synergistic interactions were predominated in aqueous medium. • Both synergistic and antagonistic interactions were observed in liposome medium. • Structure-activity relationships of hydroxycinnamic/hydroxbenzoic acids were revealed. • Antioxidant/pro-oxidant characteristics determined the decisiveness of interactions. Abstract The interactions between dietary fiber (DF)-bound antioxidants and free antioxidants, with different substitution patterns of –OH and –OCH 3 groups on their aromatic rings has been investigated. The activity and efficiency of these interactions were examined with a structural approach. Whole wheat (WW) DF-bound antioxidants and 21 hydroxycinnamic acid/hydroxybenzoic acids (HCA/HBA) were used in the experimental studies. Studies were performed in liposome and aqueous media by monitoring lipid oxidation and scavenging of DPPH radical in the presence of WW-bound antioxidants and HCA/HBA derivatives. Predominantly synergistic interactions were observed in aqueous medium, while both synergistic and antagonistic interactions were seen in liposome medium. Concentrations of HCA/HBA and WW-bound antioxidants in mixtures and their 2-way interactions made significant effect on lipid oxidation and radical scavenging reactions, with some exceptions. HCA/HBA derivatives with 3 ,4 -dihydroxyphenyl substitution acted as strong antioxidants in liposome medium, while the number of –OH groups affected antioxidant activity in aqueous medium. [ABSTRACT FROM AUTHOR]

Highlights • Lipid nanoparticles (LNPs) were used as carriers of β-carotene. • β-Carotene storage stability at 25 °C was affected by oil droplet size. • Cocoa butter lipid nanoparticles were fully digested during in vitro conditions. • Corn oil and cocoa butter LNPs presented equally high bioaccessibility. Abstract The aim of this work was to study the formation of lipid nanoparticles (LNPs) with low (corn and olive oil) or high temperature melting lipids (cocoa butter and hydrogenated coconut oil). Moreover, their β-carotene stability and in vitro digestibility kinetics was evaluated. Submicron LNPs (d 43 ≈ 570–780 nm) were stabilized with Tween 80 at a surfactant-to-oil ratio (SOR) of 0.1. It was reduced below 200 nm at an SOR of 1. The β-carotene retention at 25 °C was not related to the lipid type but rather to the particle size, being lower in samples with smaller particle sizes. Cocoa butter LNPs presented an equally complete digestion as corn oil LNPs and a high β-carotene bioaccessibility, which was related to the high degree of micellarization of monoacylglycerols. This work evidences the potential of LNPs to protect lipophilic bioactive compounds with a high digestibility and bioaccessibility. [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]

Highlights • Droplet microfluidics and fluorescence microscopy are used to study lipid digestion. • The triglyceride oil type influences lipophilic micronutrients bioaccessibility. • A gastric phase modifies the intestinal phase kinetics for all oils. • Mathematical modeling of lipid digestion kinetics is developed. • The microfluidic results compare well to lipid digestion kinetics for emulsions. Abstract The kinetics of micellar solubilization of lipophilic micronutrients (bioaccessibility) in relation with triglyceride digestion remains poorly known. To study this interplay in real-time, a droplet microfluidic method was designed and used as reported in the first part of this article series. In this second part, the interplay between the micellar solubilization of (pro)vitamins (beta-carotene or retinyl palmitate) and the digestion of triglyceride oils (tricaprylin TC, or high-oleic sunflower seed oil HOSO, or fish oil FO) during simulated gastrointestinal digestion was investigated. The relation between the release of both micronutrients and of triglyceride lipolytic products was found to be non-linear. The kinetics of beta-carotene was found to follow the kinetics of lipolytic products, depending on the oil type (TC > HOSO > FO). The effect of the gastric phase on the intestinal phase was also found to follow this order, mostly due to partial lipolysis during the gastric phase. [ABSTRACT FROM AUTHOR]

Highlights • Nanoemulsion (≤200 nm) has enhanced lipid absorption across rat enteric epithelium. • Enhanced bioavailability of PUFAs in all three small intestinal segments. • Nanoemulsion (NE) was more rapidly absorbed than conventional emulsion in PBMCs. • NE shows better antiinflammatory response due to better bioavailability in PBMCs. Abstract The physiological efficacy of nutraceuticals is dependent on their physicochemical nature and bioavailability across biological barriers. In the present work, effects of nano-sizing of emulsion-based delivery vehicle on the bioavailability of polyunsaturated fatty acids rich fish oil have been investigated via three-step experimental design; ex vivo rat everted intestinal sac model, cellular lipid uptake and the bioactivity in rat PBMCs. Nanoemulsion in comparison to the conventional emulsion has shown significant higher rate of uptake of polyunsaturated fatty acids in three segments of small intestine. The time-kinetics of such uptake was correlated with appearance of short-chain fatty acids in basal side of the everted sac. The bioavailability of the formulated fish oil and its inhibitory response against lipopolysaccharide-induced nitric oxide production in rat PBMCs were positively correlated. This formulation with nano-sized droplets can be utilized as smart delivery vehicles for designing oral therapies in future. [ABSTRACT FROM AUTHOR]

Highlights • The evolution of volatile compounds during cooking of beans was investigated. • Cooking time and aging greatly influenced the volatile profiles and their evolution. • Strecker aldehydes, furan and sulphur compounds significantly changed during cooking. • Formation/changes in volatiles were linked to lipid oxidation and Maillard reactions. Abstract Beans age during storage leading to prolonged cooking times. Chemical reactions that occur during cooking lead to volatile production and flavor generation. Whereas few studies profiled the volatile fingerprint of either non-cooked beans or beans cooked for a specific time, this study explored the evolution of volatiles through headspace fingerprinting of beans cooked at 95 °C to different extents. The influence of aging of beans on this evolution was investigated. Cooking time clearly influenced the evolution of volatiles for both fresh (non-aged) and aged beans. Aged beans exhibited more discriminant compounds than fresh beans regardless of texture considerations due to differences in pre-history of the beans. Strecker aldehydes, sulphur compounds and furan compounds were identified as marker compounds and were linked to mainly lipid oxidation and Maillard reactions. In conclusion, both aging prior to cooking and the cooking process itself largely influence the evolution of volatile compounds during cooking. [ABSTRACT FROM AUTHOR]

Highlights • Monitoring lipid oxidation using FFFS and MIR. • High predictive accuracy in modeling TOTOX using MIR and tryptophan spectra. • High predictive accuracy of PV and FFA using MIR spectra. Abstract The potentialities of front-face fluorescence (FFF) and mid-infrared (MIR) spectroscopies coupled with partial least square regression (PLSR) were compared to predict the lipid oxidation of pound cakes. The level of lipid oxidation in pound cakes determined using classical methods showed some changes. Similarly, the fluorescence emission (305–490 nm) and excitation (252–390 nm) spectra and MIR spectra scanned in the 4000–700 cm−1 region showed some changes in pound cakes as a function of both storage time and the type of oil used in the formulation. The application of PLSR to the MIR spectra, provided excellent predictive results for free fatty acid (R2 = 0.97) and peroxide values (R2 = 0.87). Similar results were obtained from both tryptophan and MIR spectra for the prediction of TOTOX (R2 > 0.86) demonstrating the efficiency of the MIR and FFF spectroscopies to qualify and quantify the level of lipid oxidation in pound cakes. [ABSTRACT FROM AUTHOR]

Highlights • WPI can be used as a daidzein crystallization inhibitor in nanocarrier system. • Thermal denaturation would affect the binding affinity of WPI with Daidzein. • WPI-Dai nanocomplex enhanced the solubility of daidzein with promoted stability. • Co-assembly of WPI and Dai would enhance the stability of SMEDDS. Abstract One challenge for daidzein delivery is how to efficiently suppress its precipitation/crystallization in a lipid-based system. In this work, whey protein isolate (WPI) with different thermal treatment was employed as a hydrophobic drug crystallization depressor and its interaction mechanism with daidzein was studied. The results indicated WPI aggregated to form nanoparticles (below 300 nm) in the presence of daidzein. Thermal denaturing (85 °C, 20 min) improved the binding affinity for daidzein with Ka = 1.165 × 104 M−1, about 1.5-fold higher than that of the native protein (Ka = 7.285 × 103 M−1). Hydrophobic interaction was the major driving forces based on thermodynamic calculation. The as-obtained protein-based nanocomplexes efficiently inhibited daidzein crystallization, enhancing its solubility at least 2-fold with promoted stability (stable at 4 °C for at least 2 months). These findings provide new ideas for the application of WPI, showing great potential to be directly used in lipid nanocarrier system as crystallization depressor. [ABSTRACT FROM AUTHOR]

Highlights • Spatially resolved distribution of lipids and proteins in microcapsules was investigated. • Synchrotron-FTIR (S-FTIR) microspectroscopy was employed for this purpose. • Transmission S-FTIR measurement detected lipids distributed inside the microcapsules. • Surface composition was examined using synchrotron macro ATR-FTIR technique. • Complex coacervate microcapsules contained less than 2% surface oil. Abstract In this study, chia seed oil (CSO) microcapsules were produced using three types of shell materials, including chia seed protein (CPI), chia seed gum (CSG) and CPI-CSG complex coacervates. Synchrotron-Fourier transform infrared (S-FTIR) microspectroscopy was used to investigate the effect of shell materials on the distribution of CSO both on the surface and in the interior of the solid microcapsules. S-FTIR measurements were carried out in macroscopic attenuated total reflection (macro ATR) and transmission modes, to determine the surface lipid and the encapsulated lipid fractions, respectively. The amounts of lipid and protein distributed on the surface and in the interior of the microcapsules were compared based on the average spectra extracted from S-FTIR chemical images obtained from each type of the microcapsules. The unsaturated fatty acids (UFAs) to total oil ratios in all the three types of the microcapsules were closely similar to the original non-processed CSO, suggesting an effective encapsulation and thereby shielding protection of UFAs from oxidative damage during microencapsulation process. The type of the shell materials was found to affect the distribution of CSO on the surface and within the microcapsules. The complex coacervation based microcapsules had a significantly lower oil content (∼2% w/w) on the surface compared to those observed for the other two types of microcapsules (>5%, w/w). [ABSTRACT FROM AUTHOR]

Highlights • Lignans were more efficient than phenolic acids to prevent lipid oxidation. • Both classes of compounds presented a structure/antioxidant efficiency relationship. • Membrane inserted compounds significantly inhibited lipid oxidation. • The inner membrane fraction of lignans inhibited ∼70 % of lipid oxidation. Abstract Polyunsaturated fatty acids are particularly sensitive to the damages due to reactive oxygen species and lipid oxidation has been reported to be involved in the degradation of food as well as in the early stages of several diseases. Our objective was to study the mechanisms of action of flax (Linum usitatissimum) phenolic compounds to prevent membrane lipid oxidation. To do so, several biophysical techniques (oxidative stress, surface tension, fluorescence spectroscopy and HPLC) were used to investigate the ability of the compounds to prevent lipid oxidation and to interact with membranes. We evidenced a relationship between the structure and the antioxidant efficiency as aglycone compounds were significantly more efficient (p < 0.05) than glucoside compounds. In addition, our results revealed that aglycone lignans spontaneously penetrated the membrane contrary to aglycone hydroxycinnamic acids. To conclude, the comparison of the antioxidant efficiencies revealed that membrane inserted compounds better inhibited lipid oxidation than non-inserted compounds. [ABSTRACT FROM AUTHOR]

Highlights • Differentiation of conventional and ω3 enriched eggs by Raman spectra and PLS-DA. • Fatty acids profiles were analyzed by gas chromatography. • PLS-DA model discriminated among samples with almost 100% of success rate. • Raman modes that most contributed to the discrimination were identified. • Uncertainty estimation of the predicted values by bootstrap resampling. Abstract This work developed an analytical method to differentiate conventional and omega-3 fat acids enriched eggs by Raman spectroscopy and multivariate supervised classification with Partial Least Squares Discriminant Analysis (PLS-DA). Forty samples of enriched eggs and forty samples of different types of common eggs from different batches were used to build the model. Firstly, gas chromatography was employed to analyze fatty acid profiles in egg samples. Raman spectra of the yolk extracts were recorded in the range from 3100 to 990 cm−1. PLS-DA model was able to correctly classify samples with nearly 100% success rate. This model was validated estimating appropriate figures of merit. Predictions uncertainties were also estimated by bootstrap resampling. The most discriminant Raman modes were identified based on VIP (variables importance in projection) scores. This method has potential to assist food industries and regulatory agencies for food quality control, allowing detecting frauds and enabling faster and reliable analyzes. [ABSTRACT FROM AUTHOR]

Highlights • Simultaneous analysis of eighteen functional lipophilic compounds was developed. • HPLC-DAD-FLD with PFP column (gradient elution) allowed the separation in 30 min. • A wide variation of detected compounds in biological samples was observed. • The develop method is widely applicable in food and healthcare industry. Abstract In this study, a simultaneous analytical method of tocols, γ-oryzanols, phytosterols, squalene, cholecalciferol and phylloquinone were developed using HPLC-DAD-FLD. The developed method allowed the quantification of 18 compounds in 30 min. Method validation showed linearity of calibration curves (α = 0.05). RSD of intra-day, inter-day and inter-laboratory precision were less than 4.88%. The limit of detections (LODs) and limit of quantifications (LOQs) were low (0.009–2.166 μg g−1) with recoveries around 96.0–102.9%. Results derived from the established method demonstrated a wide variation of detected compounds in rice bran and vegetable oil samples (22.4–1774.6 μg g−1 tocols, ND–26484 μg g−1 γ-oryzanols, ND–12655 μg g−1 phytosterols, ND–3189 μg g−1 squalene, ND–105.3 μg g−1 cholecalciferol, and ND–54.4 μg g−1 phylloquinone). Thus, the developed HPLC-DAD-FLD method is a powerful analytical tool for the above mentioned compounds useful in food and pharmaceutical application. [ABSTRACT FROM AUTHOR]

Highlights • A high quality sponge cake has a high volume and a fine crumb structure. • Defatting flour prior to sponge cake making improves product quality. • Relocating flour lipids prior to sponge cake making decreases cake quality. • Free flour lipids impact gas cell incorporation and stability in sponge cake batter. Abstract The functionality of wheat flour lipids in sponge cakes prepared from flour, sugar, eggs and leavening agents only was investigated by altering their location or content in flour. Hexane (hex) or the more polar hexane:isopropanol (3:2 v/v) (hex:isoprop) were used to impact free flour lipid (FFL) or both FFL and bound flour lipid (BFL) fractions, respectively. Flour from which the FFLs were removed resulted in significantly improved cake volumes and crumb structures. Additional removal of part of the BFLs did not further impact cake quality. Prior contact of flour with hex:isoprop followed by gently removing the solvent broke native interactions between BFLs and starch or gluten and relocated more lipids than did hex. Cakes from flour with relocated lipids had coarse crumb structures. Our study demonstrates that FFLs and relocated flour lipids negatively impact sponge cake quality by disturbing air-liquid interface stabilization during mixing and the early phases of baking. [ABSTRACT FROM AUTHOR]

Hazelnuts are a popular tree nut used whole or as an ingredient in a variety of bakery, candy and chocolate products. Based on the nutritional value and nutraceutical properties, mainly due to the lipid content, US Food and Drug Administration has recognized hazelnut as “heart-healthy” food. “Nocciola di Giffoni” is a Protected Geographical Indication (PGI) Italian hazelnut largely consumed but lacking of a comprehensive lipid profile. To acquire a detailed characterization of the polar lipids in fresh and roasted “Nocciola di Giffoni” hazelnut, an extensive analysis based on high-performance liquid chromatography coupled to multiple-stage linear ion-trap and orbitrap high-resolution mass spectrometry (LC-ESI/LTQOrbitrap/MS/MS n ) was carried out. This analytical approach (statistically validated) allowed for the detection of a wide range of polar lipids from oxylipins and long chain bases to high molecular weight lipids (phospholipids, sphingolipids, and glycolipids). Most of the polar lipids are here described for the first time in hazelnut. [ABSTRACT FROM AUTHOR]

This work aimed to investigate the effects of lipid oxidation on N ε -carboxymethyllysine (CML) and N ε -carboxyethyllysine (CEL) formation in three types of Chinese-style sausages during storage. Medium-high temperature dried sausage, naturally dehydrated sausage and smoke-dried sausage were prepared, and CML/CEL contents were measured. The result showed that CML and CEL levels increased with the increasing storage time, and an exponential correlation was found between thiobarbituric acid reactive substances (TBARs) and either CML (r 2  = 0.922) or CEL (r 2  = 0.921) in medium-high temperature dried sausages and smoke-dried sausage, which suggested that lipid oxidation could facilitate CML/CEL formation during storage. Furthermore, lipid oxidation and the Maillard reaction might have a synergistic effect on CML formation in Chinese-style sausages, as evidence by the results of model system during incubation. These findings indicated that lipid oxidation played a key role in CML/CEL formation during the storage of Chinese-style sausages. [ABSTRACT FROM AUTHOR]