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Evolutions of phenolic contents and antioxidant activities during solid-state fermentation (SSF) of plum pomaces (from the juice industry) and brandy distillery wastes with Aspergillus niger and Rhizopus oligosporus were investigated. The effect of fermentation time on the oil content and major lipid classes in the plum kernels was also studied. Results showed that total phenolic (TP) amounts increased by over 30% for SSF with Rhizopus oligosporus and by >21% for SSF with A. niger . The total flavonoid contents presented similar tendencies to those of the TPs. The free radical scavenging activities of methanolic extracts were also significantly enhanced. The HPLC-MS analysis showed that quercetin-3-glucoside was the major phenolic compound in both fermented plum by-products. The results also demonstrated that SSF not only helped to achieve higher lipid recovery from plum kernels, but also resulted in oils with better quality attributes (high sterol ester and n-3 PUFA-rich polar lipid contents). [ABSTRACT FROM AUTHOR]

• Fermentation has no significant impact on fine-flavor cocoa lipid composition. • Fatty acyls and glycerolipids are the primary lipids in fine-flavor cocoa beans. • 28 cocoa lipids were predicted as potentially bioactive via Machine Learning. The impact of cocoa lipid content on chocolate quality has been extensively described. Nevertheless, few studies have elucidated the cocoa lipid composition and their bioactive properties, focusing only on specific lipids. In the present study the lipidome of fine-flavor cocoa fermentation was analyzed using LC-MS-QTOF and a Machine Learning model to assess potential bioactivity was developed. Our results revealed that the cocoa lipidome, comprised mainly of fatty acyls and glycerophospholipids, remains stable during fine-flavor cocoa fermentations. Also, several Machine Learning algorithms were trained to explore potential biological activity among the identified lipids. We found that K-Nearest Neighbors had the best performance. This model was used to classify the identified lipids as bioactive or non-bioactive, nominating 28 molecules as potential bioactive lipids. None of these compounds have been previously reported as bioactive. Our work is the first untargeted lipidomic study and systematic effort to investigate potential bioactivity in fine-flavor cocoa lipids. [ABSTRACT FROM AUTHOR]

• Functionality of wheat lipids in non-leavened wheat-based product was elucidated. • Defatting led to an improved hydration but absence of starch-lipid complexes. • Glycolipids had the most improved effects on noodle qualities among flour lipids. • Secondly, phospholipids and starch lipids showed a similarly improved effect. • Extra non-starch lipids or neutral lipids was associated with non-gluten protein. To understand the functionality of wheat flour starch lipids (SLs), non-starch lipids (NSLs), glycolipids (GLs), phospholipids (PLs), and neutral lipids (NLs) in non-leavened wheat-based products, their independent influence on noodle dough viscoelasticity and noodle texture were compared and the underlying mechanism was elucidated. Defatting caused slightly improved hydration, marginally promoting dough viscoelasticity and noodle springiness and adhesiveness but the resulting absence of starch-lipid complexes and few B-starch granules signally reduced the noodle hardness. Independently adding 2.50 g of these five lipids back into 100 g of defatted flour, GLs showed the most improved effects, followed by PLs, SLs, NSLs, and NLs. These lipids associated with gluten proteins and enhanced water-solids interplay, resulting in a significantly decreased SDS-soluble gluten proteins and further producing dough with increased β-turn, moderate protein aggregation, and properly intensive microstructures. Consequently, the resultant noodle dough exhibited an optimal viscoelasticity and the cooked noodle had a desirable texture. [ABSTRACT FROM AUTHOR]

• An analytical method for 107 pesticides in four animal lipid was developed. • The approach enables the pesticide analysis with a wide range of lipophilicity. • A rapid low temperature assistant QuEChERS method was used for fat clean up. • The clean up mechanism using different sorbents were studied in detail. A modified QuEChERS LC-MS/MS method was developed for 107 pesticides analysis in animal lipids such as pork lard, mutton tallow, chicken oil and butter. The challenges for high fat matrices clean up were studied in details by optimizing dispersive purification adsorbents coupled with rapid low temperature assistant methods. The method validation was carried out using pork lard and further appplied to other matrices by testing their recoveries. Good linearities were obtained with correlation coefficients greater than 0.99. Sensitive LOQs ranged from 5.0–50.0 μg kg−1. Both inter-day and intra-day precisions were lower than 20% indicating the good precision and accuracy of this method. The method applied to four animal lipids with 93%∼100% of analytes revealed satisfactory recoveries (ranged from 70% to 120%) and RSD (≤20%) at 10 µg kg−1and 50 µg kg−1 spiking levels respectively related to the matrix. [ABSTRACT FROM AUTHOR]

• Phytosterols showed greater bioaccessibility when loaded in solid lipid nanoparticles. • Amounts of phytosterols in micelle was positively correlated with lipid lipolysis. • Affinities of phytosterols and lipids affected the arrangement of nanoparticles. • Compact arrangements were conducive to greater stability and slower release. The lipid matrix plays a key role in solid lipid nanoparticles (SLNs) embedding active ingredients. To investigate the influence of lipid matrix structure on arrangement, release, and stability of solid lipid nanoparticles, three phytosterols formulations with different carrier glycerides [glycerol monostearate (GMS), glycerol distearate (GDS), and glycerol tristearate (GTS)] were prepared and evaluated. X-ray diffraction and differential scanning calorimetry revealed the lowest crystallinity of phytosterols in the GMS matrix, corresponding to the maximum bioaccessibility (40.2%) in vitro experiments. Sustained release and better stability were observed from GDS and GTS matrices, which could be attributed to strong molecular interactions or a core-rich structure inside the nanoparticles. Molecular dynamics simulations demonstrated that the affinity between phytosterols and glycerides decreased in the order GDS > GTS > GMS, as well as explaining the release and storage capacities of the three nanoparticles. This study would facilitate the rational design of SLNs in functional foods. [ABSTRACT FROM AUTHOR]

[Display omitted] • We present an analytical approach for milk polar lipid analysis using UPSFC-MS. • A total of 18 lipid classes were separated and analyzed within 10 min. • 219 lipid molecular species were identified in milk and milk-derived samples. • Polar lipids composition in human milk is obviously different from that in other milk. • Saturation of the acyl groups of different polar lipids in human milk varies considerably. Polar lipids in milk are receiving increasing interest due to their bioactivities. However, milk polar lipids present a wide range of physical–chemical properties at different concentrations, making their analysis challenging. In this study, we presented a comprehensive lipidomic method using ultraperformance supercritical fluid chromatography (UPSFC)-quadrupole-time of flight-mass spectrometry (Q-TOF-MS), which enabled the separation of 18 lipid classes (including nonpolar lipids, cholesterol, ceramide, glycerophospholipids, sphingomyelin, and gangliosides) within 10 min. The method was used to analyze the polar lipids in seven samples, including human milk, other mammalian milk and milk fat globule membrane ingredients, identifying 14 lipid classes containing 219 lipid molecular species. A mass spectrometry data processing strategy applicable for high-throughput studies was also developed and validated. [ABSTRACT FROM AUTHOR]

• Cur-OGs and Cur-NLC-OGs were successfully developed as a curcumin delivery system. • Application of NLC and biopolymer types affected the stability and lipid digestion of Cur-OGs. • Cur-NLC-OGs showed higher stability and FFAs release rate than those of Cur-OGs. • Carboxymethyl cellulose (CMC) based OGs retarded the lipid digestion. Curcumin-nanostructured lipid carrier-loaded oleogels (Cur-NLC-OGs) have been developed with biopolymer cryogels as an efficient delivery system to overcome the extremely low water solubility and instability of curcumin. The effect of NLC and biopolymer types on the encapsulation and release of curcumin from Cur-OGs was investigated. Alginate, carboxymethyl cellulose (CMC), and pectin solutions were firstly freeze dried to make biopolymer cryogels and they were mixed with Cur and Cur-NLC to obtain stable and self-standing Cur-OGs and Cur-NLC-OGs, respectively. As compared to Cur-OGs, Cur-NLC-OGs had higher encapsulation efficiency and showed slower release of curcumin under acidic condition. Although Cur-NLC affected the rapid release of free fatty acids, the Cur-NLC-OGs prepared with CMC cryogel was most efficient in delaying lipid digestion. Overall, NLC and CMC-based OGs could be effectively used to improve encapsulation efficiency and control lipolysis of lipid droplets. These results will be advantageous for the development of oleogels with desirable functionality. [ABSTRACT FROM AUTHOR]

The nematode Caenorhabditis elegans is a powerful tool for studying food bioactives on specific biochemical pathways. However, many food bioactives are highly hydrophobic with extremely low water-solubilities, thereby making them difficult to study using C. elegans . The purpose of this study was to develop nanoemulsion-based systems to deliver hydrophobic molecules in a form that could be ingested by C. elegans . Optical microscopy showed that oil-in-water nanoemulsions with a range of particle diameters (40–500 nm) could be ingested by C. elegans . The amount of lipid ingested depended on the size and concentration of the nanoparticles. Fatty acid analysis showed incorporation of conjugated linoleic acid and there was a significant reduction in the fat levels of C. elegans when they were incubated with nanoemulsions containing conjugated linoleic acid, which suggested that this hydrophobic lipid was successfully delivered to the nematodes. The incorporation of hydrophobic molecules into nanoemulsion based-delivery systems may therefore enable their activities to be studied using C. elegans . [ABSTRACT FROM AUTHOR]

Green and ripe mango peel powders (MPP) were added to normal rice flour (NRF) and glutinous rice flour (GRF) at three levels (400, 800 and 1200 ppm) and their effects on physicochemical properties and lipid oxidation inhibition were investigated. Overall, MPP increased the breakdown viscosity and reduced the final viscosity in rice flours when compared to the control. Decreasing in retrogradation was observed in both NRF and GRF with MPP added of all levels. MPP addition also significantly inhibited the lipid oxidation of all flours during storage (30 days). Retrogradation values were strongly negatively correlated with total phenolic and flavonoid contents, but not with fiber content. The hydrogen bonds and hydrophilic interactions between phenolic compounds with amylopectin molecule may be involved the decrease of starch retrogradation, especially GRF. We suggest that the addition of MPP not only reduced the retrogradation but also inhibited the lipid oxidation of rice flour. [ABSTRACT FROM AUTHOR]

Fatty acid (FA) composition was analyzed in muscle and gonad tissues of marketed common carp ( Cyprinus carpio ). The extracted lipids were separated into four fractions: polar lipids (PL), diacylglycerols, free fatty acids and triacylglycerols (TAG) using thin layer chromatography. FA content within the lipid fractions was determined by gas chromatography with flame ionization detector (GC/FID). The muscle lipids consisted primarily of TAG (96.9% of total FA), while PL were the major component of both male (67.6%) and female gonad (58.6%) lipids. Polyunsaturated fatty acids predominated in PL of all tissues (52.2–55.8% of total FA); monounsaturated fatty acids were the most abundant FA group in TAG of muscle (51.8%) and female gonads (47.8%) whereas high proportion of furan fatty acids (F-acids) (38.2%) was detected in TAG of male gonads. Eight F-acids were identified by gas chromatography–mass spectrometry (GC/MS) in male gonad samples, including less common 12,15-epoxy-13,14-dimethylnonadeca-12,14-dienoic acid with even-numbered alkyl moiety. [ABSTRACT FROM AUTHOR]

Anthocyanins are the main polyphenol components from red cabbage ( Brassica oleracea L. Var. Capitata f. Rubra) extracts that have inherent antioxidant activities. Anthocyanins are effectively stable in acidic gastric digestion conditions, with nearly 100% phenol content recovery. However, the total phenol content recovery after simulated pancreatic digestion was approximately 25%. To protect anthocyanins against harsh environmental conditions (e.g., pH and temperature), solid lipid nanoparticles were prepared by the dilution of water in oil (w/o) microemulsions containing anthocyanins in aqueous media. The formulations were characterized for particle size and encapsulation efficiency. The formulation parameters (e.g., volume of the internal aqueous phase, homogenization time and the percentages of total lipid, total surfactant or stabilizer) were optimized using the Placket–Burman and Box–Behnken experimental designs. Entrapment efficiency (89.2 ± 0.3%) was calculated when the mean particle size was 455 ± 2 nm. A scanning electron microscopy study revealed the spherical morphology of the particles. [ABSTRACT FROM AUTHOR]

The initiation of lipid autoxidation within single oil droplets in Tween-20-stabilized oil-in-water emulsion was achieved by highly focused two-photon (2P) irradiation at excitation wavelength ( λ ex ) 700 nm. The radical formation was enhanced by inclusion of the photo-cleavable radical initiator di- tert -butyl peroxide (DTBP) into the droplets, and demonstrated with confocal microscopy using radical-sensitive probe BODIPY 665/676 . The radical chain reactions progressed up to 60 μm; however, there were no indications of oxidation in neighboring droplets demonstrating that radicals and oxidized probe molecules were not able to migrate between oil droplets. In addition, the spatial propagation of lipid autoxidation increased with the degree of oil unsaturation. [ABSTRACT FROM AUTHOR]

Unwashed, sliced, batch-fried potato crisps have a unique texture and are growing in popularity in the UK/EU premium snack food market. In this study, the storage stability of unwashed sliced (high surface starch) potatoes (crisps) fried in regular sunflower oil (SO) or in high oleic sunflower oil (HOSO) was compared over accelerated shelf life testing (45 °C, 6 weeks); with and without nitrogen gas flushing. Primary oxidation products (lipid hydroperoxides) were measured with a ferrous oxidation-xylenol orange (FOX) assay and volatile secondary oxidation products (hexanal) were quantified by using solid phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC/MS). Results revealed that crisps fried in SO were the least stable. Flushing the stored crisps with nitrogen gas proved to be effective in slowing down the oxidation rate after frying with sunflower oil, significantly stabilizing the crisps. However, crisps fried in HOSO were the most stable, with the lowest rate of development of oxidation markers, and this has previously not been shown for crisps with a high free starch content. [ABSTRACT FROM AUTHOR]

Dietary fibres have diverse mechanisms in reducing plasma cholesterol, which could be useful for treating high levels of low-density lipoprotein cholesterol (LDL-C). The objective of this review is to determine the state of the evidence for the cholesterol-lowering effects of three selected fibres and their mechanisms, using the most recent animal trials. Therefore, a systematic review was conducted for hydroxypropyl methylcellulose (HPMC), pectin and chitosan in Pubmed, Embase and the Cochrane Library. All fibres reviewed reduced total cholesterol, very low-density lipoprotein cholesterol (VLDL-C) and LDL-C. Pectin gave a small, and chitosan an impressive rise in high-density lipoprotein cholesterol (HDL-C). A limitation of this study is the variety of animal models, each with distinct cholesterol profiles. Possible publication bias was also detected. In conclusion, chitosan seems to be the most promising of the studied fibres. A dietary fibre could be designed that yields the best cholesterol-lowering effect, using experiences in tailoring physicochemical properties and primarily exploiting the biophysical mechanisms of action. [ABSTRACT FROM AUTHOR]

The effect of variation in origin and season on the lipids and sensory quality of European whitefish ( Coregonus lavaretus ) was studied. The proportion of docosahexaenoic acid (22:6 n − 3) of the total phospholipid fatty acids in fillets was considerably higher in spring compared with autumn. Farmed fish contained 3–4 times more lipids than wild fish. Combined, the fillets of farmed fish contained 2–3 times more eicosapentaenoic acid (20:5 n − 3) and docosahexaenoic acid than the fillets of wild fish. Contents of vitamin D were high both in farmed and wild fish. Aroma of raw farmed whitefish was less algae-like than wild one. Raw farmed whitefish was harder, less springy, and lighter in flesh color than wild whitefish. Cooked, farmed fish had slightly stronger flavor than wild fish. There was no significant difference in pleasantness between whitefish of different origin in any of the evaluated characteristics. Both farmed and wild European whitefish caught in autumn and spring proved to have a high content of n − 3 fatty acids and vitamin D, and hence they serve as a good source of nutritionally important lipids. [ABSTRACT FROM AUTHOR]

Lipid oxidation in oil-in-water (O/W) emulsions is an important factor determining the shelf life of food products. Salts are often present in many types of emulsion based food products. However, there is limited information on influence of salts on lipid oxidation in O/W emulsions. Thus, the purpose of this study was to examine the effects of sodium and potassium chloride on lipid oxidation in O/W emulsions. Tween 20 stabilized corn O/W emulsions at pH 7.0 were prepared with different concentrations of sodium chloride with or without the metal chelators. NaCl did not cause any changes in emulsion droplet size. NaCl dose-dependently promoted lipid oxidation as measured by the lipid oxidation product, hexanal. Both deferoxamine (DFO) and ethylenediaminetetraacetic acid (EDTA) reduced lipid oxidation in emulsions with NaCl, with EDTA being more effective. Potassium chloride showed similar impact on lipid oxidation as sodium chloride. These results suggest that salts are able to promote lipid oxidation in emulsions and this effect can be controlled by metal chelators. [ABSTRACT FROM AUTHOR]

In food systems, lipid oxidation can cause oxidation of other molecules. This research for the first time investigated oxidative degradation of β-glucan induced by lipid oxidation using an oil-in-water emulsion system which simulated a multi-phased aqueous food system containing oil and β-glucan. Lipid oxidation was monitored using peroxide value and hexanal production while β-glucan degradation was evaluated by viscosity and molecular weight measurements. The study showed that while lipid oxidation proceeded, β-glucan degradation occurred. Emulsions containing β-glucan, oil and ferrous ion showed significant viscosity and molecular weight decrease after 1 week of oxidation at room temperature. Elevated temperature (40 °C) enhanced the oxidation reactions causing higher viscosity drop. In addition, the presence of β-glucan appeared to retard the hexanal production in lipid oxidation. The study revealed that lipid oxidation may induce the degradation of β-glucan in aqueous food systems where β-glucan and lipids co-exist. [ABSTRACT FROM AUTHOR]

The interest in plant sterols enriched foods has recently enhanced due to their healthy properties. The influence of the unsaturation degree of different fatty acids methyl esters (FAME: stearate, oleate, linoletate and linolenate) on a mixture of three plant sterols (PS: campesterol, stigmasterol and β-sitosterol) was evaluated at 180 °C for up to 180 min. Sterols degraded slower in the presence of unsaturated FAME. Both PS and FAME degradation fit a first order kinetic model ( R 2 > 0.9). Maximum oxysterols concentrations were achieved at 20 min in neat PS and 120 min in lipid mixtures and this maximum amount decreased with increasing their unsaturation degree. In conclusion, the presence of FAME delayed PS degradation and postponed oxysterols formation. This protective effect was further promoted by increasing the unsaturation degree of FAME. This evidence could help industries to optimize the formulation of sterol-enriched products, so that they could maintain their healthy properties during cooking or processing. [ABSTRACT FROM AUTHOR]

Increasing glucose concentration (up to 46%) in the culture medium of Volvariella volvacea resulted in a noticeable biomass increase (63.82%) and intracellular polysaccharide (IPS) production (32.84% in absolute and 51.34% in relative values). In high glucose concentrations, decreased biomass yields on glucose consumed were recorded. A non-negligible lipid was synthesized (up to 32.22%, w/w) in the first growth steps. Lipids and IPS were decreased as fermentation proceeded. Fatty acid composition of lipids was not remarkably affected by the C/N ratio imposed, whereas the concentration of neutral lipids increased in the high C/N ratio media. Phospholipid was the richest in saturated fatty acids lipid fraction. The major phospholipid classes, i.e. phosphatidyl-choline and phosphatidyl-inositol, were differentially affected by the high glucose concentrations, as the former increased its proportion and the latter decreased. Linoleic was the predominate fatty acid. C/N ratio and fermentation time affected IPS composition, as glucose increased in a high C/N ratio, while fructose and mannitol decreased. [ABSTRACT FROM AUTHOR]

ε-Polylysine (ε-PL) is a broad-spectrum antimicrobial biopolymer, suitable for use in foods; however, some studies suggest that it may also inhibit lipid digestion. We therefore examined the effect of polylysine on the digestion of corn oil-in-water emulsions, using a simulated gastrointestinal tract (GIT) that included oral, gastric, and intestinal phases. Both mucin and polylysine had pronounced influences on the particle size, charge, and aggregation state throughout the GIT. However, surprisingly, we found that ε-polylysine did not have a significant impact on lipid digestion, either in the presence or absence of anionic mucin. However, it did form strong electrostatic complexes with mixed micelles, which could decrease the transport and absorption of lipids in the small intestine. These results have important implications for the incorporation of polylysine into food systems, particularly those containing lipophilic nutrients. [ABSTRACT FROM AUTHOR]

This study investigates the relationship between the properties of dietary fiber (DF) rich wheat milling by-products and their impact on bread making. From coarse bran over coarse and fine weatings to low grade flour, the content of starch and lipids increased, while that of DF and ash decreased. Enzyme activity levels differed strongly and were not related to other by-product properties. Average particle size of the by-products was positively correlated with DF and ash contents and their hydration properties. When meals from flour and by-products were composed on the same overall starch level to compensate for differences in endosperm contamination in the by-products, bread specific volume was more strongly depressed with fine weatings and low grade flour than with coarse bran and weatings. This suggests that the properties of the former were intrinsically more detrimental to bread making than those of the latter. [ABSTRACT FROM AUTHOR]

[Display omitted] • CP treatment caused heme degradation in Mb both in solution and in fish muscle. • Heme degradation products in Mb upon CP treatment induced fish lipid oxidation. • Typical lipid oxidation products including aldehydes, ketones, alcohols etc. were produced. In this study, the degradation of myoglobin both in solution and in tuna muscle by cold plasma (CP) was investigated through ultraviolet–visible and fluorescence spectroscopy analysis, and the effect of the degradation products on lipid oxidation in washed turbot muscle (WTM) was explored. Results showed that heme in myoglobin was degraded upon CP treatment, from which a fluorescent product was formed and iron was released. The degradation products promoted lipid oxidation in WTM during cold storage, in which the released iron played an important role. Results of gas chromatography-ion mobility spectrometry analysis showed that the contents of 37 volatile compounds in WTM were increased by heme degradation products induced lipid oxidation, including 20 aldehydes, 9 alcohols, 5 ketones and 3 furans. This study provides a new insight to the mechanism of lipid oxidation in CP-treated fish during cold storage, as well as guidance for preserving myoglobin-containing foods with CP. [ABSTRACT FROM AUTHOR]

• Compared with CU treatment, UC treatment was beneficial to the production of RS 5. • Suitable ultrasonication could facilitate the formation of inclusion complex. • Excessive ultrasound had an adverse effect on the generation of V-type complex. The starch-lipid complex between the pea starch (PSt) and glycerol monolaurate (GM) was prepared using ultrasound with different amplitudes, durations and application sequences. Fourier-transform infrared and nuclear magnetic resonance spectra showed the formation of amylose–lipid complex between PSt and GM in the ultrasonic field. Stronger diffraction intensities were observed in samples treated by ultrasonication, whereas the thermogravimetric analysis indicated that the thermal stability of starch was improved by the formation of the V-type inclusion complexes. An ultrasound pre-treatment prior to the addition of a guest molecule (UC) was more favorable to induce the formation of an amylose–lipid complexes than ultrasound treatment after PSt was incorporated with GM (CU). The UC-treated samples showed stronger diffraction intensities, higher melting enthalpy values and enzyme-resistant than that of CU-treated PSt–GM complexes. [ABSTRACT FROM AUTHOR]

• In depth investigation of purslane showed the occurrence of bioactive polar lipids. • LC-MS n analysis putatively identified oxylipins, glyco-, phospho- and sphingolipids. • Unusual phytofuranes, phytoprostanes and glucuronosylglicerols were found. • Purslane lipid enriched fractions inhibited the NF-kB transcription factor. • Purslane lipid enriched fractions induced activation of PPAR-ɣ and Nrf2 pathways. Considering the ongoing interest in foods rich in nutrients like polyunsaturated fatty acids and bioactive polar lipids, the chemical and biological investigation of Portulaca oleracea (purslane), a herbaceous plant typically appreciated in Mediterranean and Asiatic diet, was carried out. The LC-ESI/HRMS/MS n analysis of extracts and lipid enriched fractions of purslane edible parts provided a comprehensive polar lipid profile, ranging from linear and cyclic oxylipins to high molecular weight lipids including glycolipids, phospholipids and sphingolipids. The evaluation of the anti-inflammatory potential by in vitro reporter gene assays highlighted the ability of purslane lipid enriched fractions, at a concentration of 20 µg/ml, to inhibit the TNF-α-stimulated NF-kB pathway by 30–40% and to activate PPAR-ɣ and Nrf2 transcription factors to the same extent or more than the positive control, respectively. Altogether, these results encourage to revalue purslane in human nutrition as a source of bioactive polar lipids. [ABSTRACT FROM AUTHOR]

• Rice bran-modified wheat gluten nanoparticles (RGNP) were fabricated. • RGNP displayed strong antioxidant activities and excellent colloid thermal stability. • RGNP conferred thermal and physical stability to Pickering emulsions. • RGNP as an interfacial antioxidant reduced lipid oxidation in the Pickering emulison. This study investigated the fabrication of Pickering emulsion stabilized by rice bran-modified wheat gluten nanoparticle (RGNP) and evaluated the effect of rice bran-modification on lipid oxidation of emulsified soybean oil, with native wheat gluten nanoparticle (CGNP) as the control. Compared with CGNP, RGNP exhibited stronger antioxidant activities due to high content of polyphenols. RGNP were roughly spherical (mean size of about 250 nm) with balanced wettability (104.6 ± 2.3°) and had excellent colloidal thermal stability. When used at a concentration of 1.5 wt%, both CGNP and RGNP could stabilize Pickering emulsions at varying oil volume fractions (0.20–0.85). For high internal phase emulsions, nanoparticles adsorbed at an oil–water interface forming an interconnected network structure, depressing the oxidation of soybean oil. RGNP as an interfacial antioxidant further improved the Pickering emulsion' oxidative stability. This work may expand the application of wheat gluten as an antioxidant solid particle in Pickering emulsion. [ABSTRACT FROM AUTHOR]

[Display omitted] • Goat milk fat globules were subjected to simulated in-vitro infant digestion. • A total of 359 triacylglycerols and 189 phospholipids were identified by using high-resolution tandem mass spectrometry. • Lyso-phospholipids and some important long-chain polyunsaturated TAGs were better preserved in freeze-dried goat milk than spray-dried goat milk. • Freeze-dried goat milk fat had longer lag period during digestion and lower level of final lipolysis than spray-dried goat milk. Different drying techniques impart distinguishing characteristics to goat milk, particularly to its fat globules. Here, we investigated the difference between freeze-dried and spray-dried goat milk (FGM and SGM) fat globules on lipid profiling and in vitro infant gastrointestinal digestibility. The former presented higher levels of MUFA (31.76%) and lower cholesterol content (1.20 ± 0.02 mg/g). Some important long-chain polyunsaturated triacylglycerols such as POL (16:0/18:1/18:2), PSL (16:0/18:0/18:2), and POO (16:0/18:1/18:1), also had better preservation in FGM. Moreover, we detected more species of lysophospholipid in FGM than SGM, accounting for 2.51% and 0.71% of total phospholipids, respectively. More intriguingly, FGM, which has better membrane integrity and larger particle size, showed longer lag during gastric digestion and lower level of final lipolysis throughout gastrointestinal digestion. Therefore, our results showed the effects of different drying techniques on lipid profiling and digestibility of goat milk, providing significant insight for appropriate utilization of goat milk in infant nutrition. [ABSTRACT FROM AUTHOR]

• The disruption and recombination of MFGM promoted digestibility of homogenized PC. • Casein attached to the surface of MFGM improving the stability of homogenized milk. • Present accurately quantified profile of PCs in vitro digestion via phospholipidome. • Homogenized milk with MFG showed 280 nm particle size and interacted with casein. • Goat milk subjected to homogenization at 30 MPa showed optimal PC bioavailability. Phospholipids-rich goat milk provides health benefits to consumers. The effects of homogenization on the disruption and recombination of milk fat globule membrane and change the fatty acid positional distribution in glycerophospholipids profile by phosphatidylcholine metabolism pathways were investigated. Goat milk was homogenized at different intensity pressure. Homogenized samples were introduced into harmonized INFOGEST digestion model. Results showed that phosphatidylcholine increased significantly during storage in 30 MPa and were approximately twice that in raw milk (LOD 0.27–1.49 μg/L and LOQ 0.89–4.92 μg/L, respectively). Meanwhile, both linoleic acid (C18:2) and α-linolenic acid (C18:3ω-3), the foremost polyunsaturated acyl chains in homogenized milk extracts, showed upward trends. Notably, homogenization increased the number and altered the composition of Sn-1, 2 diacylglycerols via increasing trypsin and pancreatic lipase (PLRP2, MAUC15, CD36 and BSSL) expression and accelerated the phosphatidylcholine conversion. Ultimately, the relationship between homogenization and milk fat globule recombination and phospholipids bioaccessibility was preliminary established. [ABSTRACT FROM AUTHOR]

• Some oligo-and polysaccharide components have anti-allergic effects. • Glycation can influence the affinity of allergens for specific IgE antibodies. • Lipids exert regulatory effects on the allergenic properties of proteins. • Polyphenols hold promise as anti-allergy agents capable of influencing the process of allergic sensitization. • There is no consensus on the relationship between vitamin D and food allergy. Currently, the increasing incidence of food allergy is considered a major public health and food safety concern. Importantly, food-induced anaphylaxis is an acute, life-threatening, systemic reaction with varied clinical presentations and severity that results from the release of mediators from mast cells and basophils. Many factors are blamed for the increasing incidence of food allergy, including hygiene, microbiota (composition and diversity), inopportune complementary foods (a high-fat diet), and increasing processed food consumption. Studies have shown that different food components, including lipids, sugars, polyphenols, and vitamins, can modify the immunostimulating properties of allergenic proteins and change their bioavailability. Understanding the role of the food components in allergy might improve diagnosis, treatment, and prevention of food allergy. This review considers the role of the dietary components, including lipids, sugars, polyphenols, and vitamins, in the development of food allergy as well as results of mechanistic investigations in in vivo and in vitro models. [ABSTRACT FROM AUTHOR]

• Environment factors profoundly influence the lipid profiles of oyster from distinct sea areas. • Lipidomics strategy is a feasible tool for the discrimination of oyster based on lipid characters. • Oyster from SCS was abundant in nutritional components of sphingolipids. • This study provided new insights into the nutrition and scientific consumption of oysters. The present study sought to analyze the lipid profiles of oyster Crassostrea gigas from Yellow Sea (YS), East China Sea, and South China Sea (SCS) through the untargeted lipidomics strategy based on UPLC-Q-Exactive Orbitrap mass spectrometry and multivariate statistics. The results elucidated that geographical differences had profound effects on the lipid content, composition, and lipid molecular profiles. Notably, oysters from the YS group contained the highest lipid content, including triacylglycerol, diacylglycerols, and the majority of phospholipid molecule species, while oysters from the ECS group contained most of the phosphatidylcholine species and the SCS group contained most of the sphingolipid species. Totally, 1155 lipid molecular species belonging to 21 subclasses were identified; of them, 45 lipid molecular species could serve as differential marker for lipid of oysters from different sea areas. Overall, lipidomics could be a potential approach for discrimination of lipid characters between marine shellfishes for geographical origin traceability. [ABSTRACT FROM AUTHOR]

Bigels were formed by using glycerol monolaurate, MCT and cinnamaldehyde as the oil phase and chitosan as the aqueous phase. Oil and aqueous phase was gelled by the self-assembly of glycerol monolaurate, and cross-linking of cinnamaldehyde droplets with chitosan, respectively. [Display omitted] • Bigels were produced using plant-based ingredients and dual gelling method. • Chitosan crosslinking by cinnamaldehyde contributed to gel formation. • Covalent crosslinks modulated the structure and properties of bigels. • Cream was simulated with good texture and speadability. In this study, chitosan-based bigels were fabricated, where glycerol monolaurate was added in MCT oil to produce a gelled lipid phase and cinnamaldehyde was included in the lipid phase in order to act as a crosslinking agent. The synergistic effect of pH on chemical crosslinking effects was investigated. The potential of using these bigels as an alternative to cream was also investigated. The pH of the aqueous phase played an important role in controlling the extent of the Schiff-base reaction promoted by cinnamaldehyde. At pH 3.8, the bigels formed were homogenous but at pH 5.0 and 5.5 they exhibited phase separation, which highlighted the importance of chemical crosslinking. To better mimic the properties of real cream, span 80 was added to create a more homogeneous and smoother structure of the bigels. These bigels might provide a healthy and more sustainable alterative to food products that contain plastic fats, like cream. [ABSTRACT FROM AUTHOR]

[Display omitted] • A variety of approaches for the extraction of lipids from microalgae were reviewed. • The bioactivity of microalgae lipids is summarized. • Innovative techniques have advantages in improving yield and reducing pollution. Microalgae, as a photosynthetic autotrophic organism, contain a variety of bioactive compounds, including lipids, proteins, polysaccharides, which have been applied in food, medicine, and fuel industries, among others. Microalgae are considered a good source of marine lipids due to their high content in unsaturated fatty acid (UFA) and can be used as a supplement/replacement for fish-based oil. The high concentration of docosahexaenoic (DHA) and eicosapentaenoic acids (EPA) in microalgae lipids, results in important physiological functions, such as antibacterial, anti-inflammatory, and immune regulation, being also a prerequisite for its development and application. In this paper, a variety of approaches for the extraction of lipids from microalgae were reviewed, including classical and innovative approaches, being the advantages and disadvantages of these methods emphasized. Further, the effects of microalgae lipids as high value bioactive compounds in human health and their use for several applications are dealt with, aiming using green(er) and effective methods to extract lipids from microalgae, as well as develop and extend their application potential. [ABSTRACT FROM AUTHOR]

[Display omitted] • Nuclear Magnetic Resonance for the quantification of fatty acids in Iberian ham. • Comparison between Gas Chromatography and Nuclear Magnetic Resonance. • Quantification of triacylglyceride hydrolysis products in Iberian ham by 1H NMR. • Chemometrics to classify Iberian ham categories based on 1H NMR data. The extraordinary organoleptic qualities of Iberian ham derive from the singular producing pig breed and from the traditional rearing conditions, both of which define its lipid content and composition. In this work 1H NMR spectroscopy is used for the first time to analyse the lipid profile of Iberian hams as determinant of quality. Quantification of fatty acids is readily obtained from the spectra, with the monounsaturated fatty acids standing out, especially in the higher quality hams. Unprecedently, triacylglyceride hydrolysis products formed during the curing process can also be directly detected and quantified. Furthermore, chemometric analysis of the NMR data allows to classify Iberian hams according to the pig's crossbreed and feeding regime. Principal component analysis shows fatty acid unsaturation and triacylglyceride hydrolysis as discriminating variables. 1H NMR spectroscopy has thus revealed as a convenient and powerful tool for the lipid analysis and classification of Iberian hams and for detection of fraud. [ABSTRACT FROM AUTHOR]

[Display omitted] • Conventional water-bath and microwave heating were used to prepare WS-lipid complex. • The starch-lipid complexes were prepared by microwave heating within 5 min. • Microwave treatment was appropriate for the formation of type I complex. • SDS content of microwave treated samples was higher than water-bath treated ones. This study investigated the impact of microwave treatment on the formation of starch-lipid complexes, and physicochemical properties of wheat starch (WS) fortified with lipids, such as lauric acid (LA), glycerol monolaurate (GML), and stearic acid (SA). Specimens were prepared using a conventional water bath and microwave heating and evaluated using macrostructural and microstructural analyses. Iodine staining and scanning electron microscopy revealed interplay between WS and LA. Diffraction peaks around 7.5°, 13°, and 20° and the absence of the absorption band in the 2850 cm−1 were observed in microwave treated WS-lipid samples than conventional water bath samples. Further, more type I complexes were formed in WS-LA microwave-assisted samples, as demonstrated by differential scanning calorimetry. Additionally, more resistant starch was formed in specimens treated by microwave than water bath treated counterparts, the finding that was proved by in vitro enzymatic hydrolysis. In short, the current study may suggest the applications of microwave treatment in foods for hypoglycemia. [ABSTRACT FROM AUTHOR]

• Fish co-products were pH-shift processed with antioxidant-containing raw materials. • This cross-processing reduced lipid oxidation during protein isolation/storage. • Lingonberry press-cake greatly limited MDA/HHE formation during isolation/storage. • Apple pomace and Ulva lowered the max level of MDA/HHE in herring protein isolates. • Pigments from helpers changed the color of protein isolates. Herring and salmon filleting co-products were pH-shift processed together with seven antioxidant-containing raw materials ("helpers") including lingonberry-, apple-, oat-, barley- and shrimp-co-products, and two seaweeds (Saccharina latissima, Ulva fenestrata) to produce protein isolates stable towards lipid oxidation. Malondialdehyde (MDA) and 4-hydroxy-(E)-2-hexenal (HHE) levels revealed that all helpers, except shrimp shells, to different extents retarded lipid oxidation both during pH-shift-processing and ice storage. The three helpers performing best were: lingonberry press-cake > apple pomace ∼ Ulva. Color of protein isolates was affected by helper-derived pigments (e.g., anthocyanins, carotenoids, chlorophyll) and lipid oxidation-induced changes (e.g., metHb-formation, pigment-bleaching). In conclusion, combining fish co-products with other food side-streams or seaweeds during pH-shift processing appears a promising new tool to minimize lipid oxidation of protein isolates, both during their production and subsequent storage. Lingonberry press-cake was the most efficient helper but provided dark color which may narrow product development possibilities, something which requires further attention. [ABSTRACT FROM AUTHOR]

[Display omitted] • Impact of processing conditions was studied on plant-based shakes. • Processing affected microstructure, and lipid and protein digestion kinetics. • High pressure homogenisation improved protein solubility in plant-based shakes. • The presence and size of protein aggregates affected lipid digestion kinetics. • Oil droplet size did not influence protein digestion kinetics. In this work, plant-based shakes were prepared (5% oil, 6% protein, 1% lecithin, 88% water) (w/w) using two processing techniques (i) only mixing versus (ii) mixing followed by high pressure homogenisation, as well as two processing sequences (i) adding all ingredients together versus (ii) stepwise addition of ingredients. Shakes only mixed consisted of large, irregular particles (1–100 µm). Eventually, this resulted in a relatively low lipid and protein digestion extent after 2 h of gastric pre-digestion (9% and < 1%, respectively). In contrast, shakes that were subjected to high pressure homogenisation displayed small, homogeneous particles (<10 µm). Besides, lipids and proteins were digested to a high extent in the stomach (40% and 10%, respectively). The small intestinal digestion kinetics indicated a significant impact of proteins on lipid digestion kinetics but no significant effect of lipids on protein digestion kinetics. The results highlighted the relevance of food processing on macronutrient (micro)structure and further gastrointestinal functionality. [ABSTRACT FROM AUTHOR]

• Fatty acid distribution is not uniform in fish oil/milkfat solid lipid particles. • Saturated fatty acids cover the outermost layer of lipid particles. • Better stability with higher milkfat due to transformation to β' during storage. • Raman spectroscopy can monitor fatty acids distribution in lipid particles. • Polymorphism in lipid particles is inevitable even with low storage temperatures. Saturated fatty acid-containing lipids, such as milkfat, may protect long chain polyunsaturated fatty acids in fish oil when blended together into solid lipid particles (SLPs). One of the main challenges of SLPs is structural polymorphism, which can lead to expulsion of the protected component during prolonged storage. To investigate this phenomenon, the change in thermal and crystalline behaviours, and fatty acid distribution, were analysed in SLPs of fish oil and milkfat during storage at different temperatures for up to 28 days. X-ray diffraction analysis showed changes in molten and crystalline states occurred even at –22 °C. Room temperature (21 °C) storage led to more than 45% molten state but SLPs retained their initial shape. Confocal Raman Spectroscopy of the SLPs showed the distribution of fatty acids was not uniform, with 10 μm outermost layer of predominantly saturated fatty acids likely responsible for the intact SLP shape and stability of the core. [ABSTRACT FROM AUTHOR]

This study presents a comprehensive lipidome analysis of Sauvignon blanc grape juice by combining GC–MS based fatty acid profiling with shotgun lipidomics strategy. We observed that despite grape juice being a water based matrix it contains a diverse range of lipid species, including common saturated and unsaturated free and intact fatty acids as well as odd-numbered and hydroxy fatty acids. Based on GC–MS quantitative data, we found that the total lipid content of grape juice could be as high as 2.80 g/L. The majority of lipids were present in the form of complex lipids with relatively small amount of free fatty acids (<15%). Therefore we concluded that the lipidome should be considered an important component of grape juice with the potential to impact on fermentation processes as well as on the sensorial properties of fermented products. This work serves as a hypothesis generating tool, the results of which justify follow-up studies to explore the influence of the grape juice lipidome and lipid metabolism in yeast on the aroma profile of wine. [ABSTRACT FROM AUTHOR]

Proton Nuclear Magnetic Resonance ( 1 H NMR) is proved to be, for the first time, a very useful technique in monitoring the extent of lipid hydrolysis in digestion processes. Sunflower oil and minced fish flesh, as model foods, were subjected to different in vitro digestion experiments and the lipolysis levels reached were evaluated using 1 H NMR spectral data. Simple observation of the spectra gives very valuable information about the extent of the lipolysis and enables a rapid discrimination among samples having different hydrolysis degree. Equations were developed to quantify all the lipolytic products, and either referred to acyl groups plus fatty acids, or to glyceryl structures. The main hydrolysis products were 1,2-diglycerides, 2-monoglycerides, glycerol and fatty acids, although small proportions of 1,3-diglycerides and of 1-monoglycerides were also found. With this methodology, determination of the extent of lipid digestion in its different definitions can be made. It has been shown that these definitions are not equivalent, which is evidence for the need for a consensus in this regard. [ABSTRACT FROM AUTHOR]

The effect of permitted antioxidants, including α-tocopherol, β-carotene, ascorbyl palmitate, ascorbic acid, citric acid, and their combinations, on the lipid oxidation of structured lipid (SL)-based infant formula (IF) was evaluated. The 3.5% oil-in-water IF emulsion was formulated with a human milk fat analogue enriched with docosahexaenoic acid and stearidonic acid, and the antioxidants were added at 0.005% and 0.02% of the oil. The peroxide value, anisidine value, and hexanal concentration of emulsion samples were measured over a 28-day period. The results showed that whether a compound exhibited antioxidant behavior depended on its mechanism of action, polarity, concentration, and environmental conditions. The most effective antioxidant was ascorbyl palmitate at 0.005%, and a synergistic antioxidant effect was found between α-tocopherol and β-carotene. A high correlation was observed between anisidine value and hexanal content. Our findings have important implications for the successful incorporation of SL into IF products for infant nutrition and health. [ABSTRACT FROM AUTHOR]

Polyphenols are secondary metabolites in plants, investigated intensively because of their potential positive effects on human health. Their bioavailability and mechanism of positive effects have been studied, in vitro and in vivo . Lately, a high number of studies takes into account the interactions of polyphenols with compounds present in foods, like carbohydrates, proteins or lipids, because these food constituents can have significant effects on the activity of phenolic compounds. This paper reviews the interactions between phenolic compounds and lipids, carbohydrates and proteins and their impact on polyphenol activity. [ABSTRACT FROM AUTHOR]

Conditions applied during frying require antioxidant which is stable at these conditions and provides protection for frying oil and fried food. Novel structured lipids containing nutraceuticals and antioxidants were formed by enzymatic transesterification, exploring canola oil and naturally occurring antioxidants such as ascorbic and selected phenolic acids as substrates. Lipozyme RM IM lipase from Rhizomucor miehei was used as biocatalyst. Frying performance and oxidative stability of the final transesterification products were evaluated. The novel lipids showed significantly improved frying performance compared to canola oil. Oxidative stability assessment of the structured lipids showed significant improvement in resistance to oxidative deterioration compared to original canola oil. Interestingly, the presence of ascorbic acid in an acylglycerol structure protected α-tocopherol against thermal degradation, which was not observed for the phenolic acids. Developed structured lipids containing nutraceuticals and antioxidants may directly affect nutritional properties of lipids also offering nutraceutical ingredients for food formulation. [ABSTRACT FROM AUTHOR]

The effects of deficit irrigation on almond fatty acid and tocopherol levels were studied in a field trial. Mature almond trees were subjected to three levels of deficit irrigation (85%, 70% and 55% of potential crop evapotranspiration (ET o ), as well as control (100% ET o ) and over-irrigation (120% ET o ) treatments. Two deficit irrigation strategies were employed: regulated deficit irrigation (RDI) and sustained deficit irrigation (SDI). Moderate deficit irrigation (85% RDI and 85% SDI) had no detrimental impact on almond kernel lipid content, but severe and extreme deficiencies (70% and 55%) influenced lipid content. Unsaturated fatty acid (USFA) and saturated fatty acid (SFA) contents fluctuated under these treatments, the oleic/linoleic ratio increased under moderate water deficiency, but decreased under severe and extreme water deficiency. Almond tocopherols concentration was relatively stable under deficit irrigation. The variation between years indicated climate has an effect on almond fruit development. In conclusion it is feasible to irrigate almond trees using less water than the normal requirement, without significant loss of kernel quality. [ABSTRACT FROM AUTHOR]

Increasing concern of consumers on the safety of synthetic food additives has created high interest in natural preservatives in food industry. Plant extracts produced by supercritical CO 2 technology from rosemary (R), oregano (O) and an antimicrobial blend (AB) consisting of seven different plants were studied for their effects on lipid oxidation in Atlantic salmon ( Salmo salar ). Fish pieces were marinated with rapeseed oil containing 0, 1, 2 or 4 g of plant extracts/kg of fish. After cooking the pieces were stored in refrigerator for 26 days. Peroxide values (PVs) were determined and oxidised triacylglycerols (TAGs) measured by UHPLC–ESI/MS at 0, 7, 14 and 26 days of storage. During the first two weeks of storage, AB delayed oxidation by at least one week compared to control samples as shown by PVs (<10 meq. O 2 ) and by the oxidised TAGs. Oregano and rosemary showed also some antioxidative potential. [ABSTRACT FROM AUTHOR]

The aim of this research was to develop a method for microextraction and quantification of long and medium chain fatty acids from milk. The proposed method was carried out on three steps: (1) lipids extraction from 10 μL of whole or skimmed milk containing omega-3 fatty acids (FAs) during 12, 24, 48, 72 and 96 h, in 2 mL chloroform: methanol mixture (2:1); (2) acid methylation of FAs; and (3) quantification of FAs methyl esters by gas chromatography. Using this method, the percentage recovery of FAs was higher (67% for whole and 85% for skimmed milk) compared with AOAC method 905.02 recovery (49% and 83%, respectively). Good reproducibility and repeatability (<3%) were obtained. The method developed can be useful for researching and in routine quality control. Additionally, it is simpler, faster and cheaper than the reference procedure since it requires minimum sample and solvents volume as well as fewer steps. [ABSTRACT FROM AUTHOR]

The aim of the present study was to evaluate the off-flavour masking potential of pea dextrin (PD) in emulsions rich in ω-3 and ω-6-fatty acids in comparison with maltodextrin (MD) and 2-hydroxypropyl-β-cyclodextrin (HPBCD). After optimisation of the homogenisation procedure, stable emulsions were prepared and stored for up to eight weeks. The development of six secondary lipid oxidation products: propanal, 1-penten-3-one, 1-penten-3-ol, hexanal, ( E , E )-2,4-heptadienal and ( E , Z )-2,6-nonadienal, was monitored via headspace gas chromatography after solid-phase microextraction. Sensory evaluation of the emulsions was performed by a trained panel. PD already showed masking properties for propanal, 1-penten-3-one, hexanal and ( E , E )-2,4-heptadienal during validation of the gas chromatographic analysis, but not for 1-penten-3-ol or ( E , Z )-2,6-nonadienal. During storage, the course of lipid oxidation was similar in all emulsions as concluded from the hydroperoxide value. Results from the sensory evaluation confirmed a masking of rancid off-flavour. In conclusion, pea dextrin is suitable for masking off-flavour resulting from early stages of lipid oxidation. [ABSTRACT FROM AUTHOR]

Lipids from striped catfish muscle were extracted with the aid of crude protease extract (CPE) from hepatopancrease of Pacific white shrimp at different levels (5-15unit/g protein) for various hydrolysis times (0-180min) at 60°C. Yield of lipids increased within the first 30min and was in agreement with increasing degree of hydrolysis. The increases in phospholipid and free fatty acid content were observed with hydrolysis times up to 30min (p<0.05). Yield of lipid increased when 50mM CaCl2 was combined with CPE. CPE exhibited similar extraction efficiency to Alcalase. However, the lower yield was obtained in comparison with the solvent extraction. Higher oxidation and hydrolysis were found in lipids extracted with the aid of CPE and Alcalase, compared with those found in lipid extracted using solvents (p<0.05). All lipid samples had triglyceride as the major component and were rich in palmitic acid and oleic acid. [ABSTRACT FROM AUTHOR]

Temperature, salt and water contents are key processing factors in dry-cured ham production. They affect how proteolysis, lipid oxidation, structure and texture evolve, and thus determine the sensory properties and final quality of dry-cured ham. The aim of this study was to quantify the interrelationships and the time course of (i) proteolysis, (ii) lipid oxidation, (iii) five textural parameters: hardness, fragility, cohesiveness, springiness and adhesiveness and (iv) four structural parameters: fibre numbers, extracellular spaces, cross section area, and connective tissue area, during the dry-cured ham process. Applying multiple polynomial regression enabled us to build phenomenological models relating proteolysis, salt and water contents to certain textural and structural parameters investigated. A linear relationship between lipid oxidation and proteolysis was also established. All of these models and relationships, once combined with salt penetration, water migration and heat transfer models, can be used to dynamically simulate all of these phenomena throughout dry-cured ham manufacturing. [ABSTRACT FROM AUTHOR]

In this study, beef patties were encapsulated with 3% chitosan, pectin, onion powder, or green tea powder and the beef patties were then passed through an in vitro human digestion model. The total lipid digestibility was lowest (p<0.05) in beef patties encapsulated with chitosan and pectin after digestion in the small intestine. Thiobarbituric acid reactive substance (TBARS) values were significantly lower (p<0.05) for beef patties encapsulated with chitosan and pectin, when compared with the control, after digestion in the small intestine. In contrast, the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical-scavenging activity was highest (p<0.05) in beef patties encapsulated with onion powder and green tea powder after digestion in the small intestine. The total cholesterol oxidation product (COP) content was significantly lower (p<0.05) in beef patties encapsulated with biopolymers than in the control after digestion in the small intestine. [ABSTRACT FROM AUTHOR]

Fucus spiralis, Porphyra sp. and Osmundea pinnatifida are macroalgae consumed as food in some of the Azorean Islands, but little information is available on their nutritional value. This paper presents information on the nutritional aspects in terms of proteins (9.71-24.82%), lipids (5.23-8.88%), soluble carbohydrates (17.59-25.37%), ash (22.31-38.55%), minerals (0.96-1.82 for Na/K ratios) and fat soluble vitamins A (1.20-1.41%) and E (4.86-51.14%) contents on dry weight basis. Fatty acid (SFA, MUFA, PUFA and n6/n3 and h/H ratios) and amino acid profiles, and antioxidant properties were also reported. All the three species contained measurable quantities of 9 of 10 essential amino acids (41.62-63.50% of the total amino acids). The regular consumption of these algae allied with the low level of seawater pollution around Azores Islands will improve human health conditions and will have a protective effect on the most common degenerative diseases. [ABSTRACT FROM AUTHOR]

Highlights: [•] The DPPP method can be used for the simple and sensitive determination of hydroperoxides. [•] The DPPP method is precise and correlates well with other methods. [•] The DPPP method is suitable for routine high-throughput analysis. [Copyright &y& Elsevier]