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Edible oils and fats are the important dietary nutrients for human body, and play a vital roles in maintaining nutritional health for the hosts. Whereas, the unhealthy oils and fats intake would lead to the increase of the risks of chronic metabolic diseases, which has become a serious public health challenge for the present society. The oilomics, integrating genomics, transcriptomics, proteomics, metabolomics, lipomics as the major analytical methods, have been becoming on important approach to elucidate the host nutritional and metabolic regulation mechanisms, and realize the personalized nutrition of human body based on the functional characteristics of dietary factors. The present review manuscript illustrated the basic concepts of oilomics, and the major research approaches of oilomics in the areas of edible oil nutrition and human health. Moreover, the research progress of oilomics in oil nutrition and host health research were also summarized, primarily, focusing on elaborating the nutrients metabolic regulation, the enteral nutrition and gut homeostasis, as well as the personalized nutrition of the humans. In view of the current research status, the future trends of the development of oilomics were further prospected, at the aim of which is to provide references for expanding the applications of oilomics in lipid nutrition and human health. The overall nutrition level of the nationwide residents will be improved, and the construction of healthy China will be promoted.

Oil is a significant source of fatty acids and various trace functional components, and plays a vital role in regulating human health. The macro- and micro-components in oils are closely related to nutritional health. This paper introduces the future development goals and strategies of healthy oils from two aspects of precise nutrition and moderate processing. Firstly, precise nutrition based on life cycle and physiological state is a priority research area of lipid science. On the other hand, moderate processing will retain nutrients such as vitamin E, phytosterols, and squalene to a greater extent, and avoid the formation of risk factors such as trans fatty acids, 3-chloropropanol esters, and glycidyl esters. Moderate processing not only ensures the safety of oil, but also reduces the loss of healthy and beneficial fat concomitants, which is the development direction of oil engineering research. Therefore, under the dual demands of nutrition and safety, accurate nutrition and moderate processing of oils will help the implementation of "Healthy China" and "Double- Carbon" strategies. Future healthy oils will not only provide basic nutrition and flavor, but also give specific health functions to people with different life cycles, such as infants, children, adolescents, adults and the elderly, and maintain the homeostasis of people with different physiological states including pregnant and lactating women.

As an important national strategy, the security of cereal and oil plays a key role in maintaining social stability, promoting the rural revitalization strategy and keeping a sustained, rapid and sound development of national economy. With rapid increase of global population and continous development of food industry, the more diversified, healthy and low-carbon cereal and oil products have been preferred by consumers. However, in China, the development of cereal and oil industries is constrained by many problems, including limited cereal and oil processing resources, poor green processing technology, lack of moderate processing means, unclear mechanism of nutritional factors, and difficulty in hazard risk control. With the development of life science, information technology and materials technology, future food science and technology of cereal and oil based on food omics, synthetic biology, nutrition and materials science are expected to meet the above challenges from the technical level. This paper outlined the status and role of cereal and oil food industries in the national economy, and summarizedthe development trend and market conditions of cereal and oil industries. In China, the technical challenges faced by cereal and oil in China, grain, oil and food science and technology were also introduced, and the future development trend of grain, oil and food science and technology will also be prospected, including moderate oil processing, green grain production, intelligent safety control, and precise nutrition supply.

In this paper, the compatibility, phase behavior, and crystallization properties of the binary blends of palm kernel stearin (PKS) and anhydrous milk fat (AMF) were investigated by analyzing the solid fat content (SFC), thermal properties, polymorphism, and microstructure, with the aim of providing theoretical guidance for the blending of oils. The results showed that the PKS content primarily determined the SFC trend of the binary blends. However, the binary blends demonstrated poor miscibility and eutectic behavior was predominantly observed in the system, particularly at higher temperatures. Only α and β′ forms appeared in this blended system. Simultaneously, the addition of PKS elevated the liquid phase transition temperature of the binary blends, considerably significantly increased their crystallization rate when the addition of PKS was more than 20% and increased the density and size of the fat crystals. Finally, the mixing design optimization method was used to get the most suitable ratio of the binary blends in the refrigerated cream system with PKS:AMF to be 0.914:0.086. The cream prepared with the above binary blends was indeed superior in overrun and firmness and had high stability. Practical Application: Some fats with special advantages are often limited in their wide application because of their poor crystallization ability. In this paper, the crystallization ability of fats is improved, and their application scenarios are increased through the combination of fats, so as to provide reference for the production of special fats for food. [ABSTRACT FROM AUTHOR]

Summary: Deep‐frying oil intake is considered to destroy body health. In this review, a meta‐analysis was performed to assess the effects of deep‐frying oil intake on the risk of intestinal barrier dysfunction. Following Preferred Reporting Items for Systematic Reviews and Meta‐Analyses guidelines, a systematic literature search was conducted in PubMed, Embase and Cochrane Central updated till April 2022 (CRD42022326306). A total of nine studies were included. The pooled results revealed that deep‐frying oil intake significantly exaggerated crypt damage of colon [weighted mean difference (WMD) = 4.55; 95% CI: 2.87, 6.24, P < 0.05], increased proinflammatory cytokine expression in plasma and colon tissue, and enhanced intestinal permeability [lipopolysaccharides content (WMD: 10.11 μg mL−1, 95% CI: 7.44, 12.79 μg mL−1, P < 0.05)]. Moreover, deep‐frying oil intake could change the gut microbiota and decrease the content of microbiota‐derived short‐chain fatty acids. In conclusion, our findings provide insights into the effect of deep‐frying oil intake on the intestinal barrier dysfunction. [ABSTRACT FROM AUTHOR]

Summary: Deep‐frying oil featuring total polar compound (TPC) has been found to be unhealthy. However, little information is available regarding the impact of TPC on the lipid digestion behaviour. In this study, three typical edible oils (palm oil, PO; high oleic acid peanut oil, HOA; and high linoleic acid sunflower oil, HLA) were selected to investigate the effect of deep‐frying on the lipid digestion. Digestion behaviour was monitored by pH‐Stat method in vitro. Digestibility rate analysis showed that free fatty acids release rate of all TPC groups was the slowest among corresponding fresh oils and deep‐frying oils, indicating deep‐frying decreased lipid digestion rate. Lipid droplet analysis uncovered that deep‐frying could increase lipid particle size. Correlation analysis showed the polymers in TPC are negatively correlated with digestion rate and particle size, suggesting the digestion behaviour of deep‐frying oil is related to TPC constitution. In conclusion, this study highlights that deep‐frying weaken the lipid digestion capacity, and the multiplicity of TPC distribution which vary in terms of FAs type contribute to differences of digestion behaviour in deep‐frying oils. [ABSTRACT FROM AUTHOR]

BACKGROUND Deep‐frying oil has been found to cause inflammatory bowel disease (IBD). However, the molecular mechanism of the effect of deep‐frying palm oil on IBD still remains undetermined. RESULTS: In the present study, bioinformatics and cell biology were used to investigate the functions and signal pathway enrichments of differentially expressed genes. The bioinformatics analysis of three original microarray datasets (GSE73661, GSE75214 and GSE126124) in the NCBI‐Gene Expression Omnibus database showed 17 down‐regulated genes (logFC < 0) and 2 up‐regulated genes (logFC > 0) existed in the enteritis tissue. Meanwhile, pathway enrichment and protein–protein interaction network analysis suggested that IBD is relevant to cytotoxicity, inflammation and apoptosis. Furthermore, Caco‐2 cells were treated with the main oxidation products of deep‐frying oil‐total polar compounds (TPC) and its components (polymerized triglyceride, oxidized triglycerides and triglyceride degradation products) isolated from deep‐frying oil. The flow cytometry experiment revealed that TPC and its components could induce apoptosis, especially for oxidized triglyceride. A quantitative polymerase chain reaction analysis demonstrated that TPC and its component could induce Caco‐2 cell apoptosis through AQP8/CXCL1/TNIP3/IL‐1. CONCLUSION: The present study provides fundamental knowledge for understanding the effects of deep‐frying oils on the cytotoxic and inflammatory of Caco‐2 cells, in addition to clarifying the molecular function mechanism of deep‐frying oil in IBD. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The triacylglycerol (TAG) matrix of argan oil (AO) bodies (AOB) along with the TAGs of AO extracted from the same kernels using an organic solvent, were identified and quantified using the ultra‐performance liquid chromatography coupled with quadrupole time‐of‐flight mass spectrometry. Generally, both samples showed a similar TAGs profile but AO found to have three extra TAGs in low amount. In total 23 and 26 different TAGs were identified in AOBs and AO, respectively. The most abundant TAGs were OOL, POO, OOO, and POL in both samples. Furthermore, oleic acid, linoleic acid, and palmitic acid were the major fatty acids in both AOBs and AO. To the best of our knowledge, this is the first research that studied the TAGs matrix of an oil body revealing no major difference between the TAGs profile protected by the AOBs membrane and the oil extracted from the whole seed. Practical Application: Seed and kernels oil bodies emulsion tend to be the new source of emulsified oil in food and cosmetic industries. However, before replacing a product with another, we have to make sure that the new alternative can offer better or at least similar benefits. Our results showed that the triacylglycerols (TAGs) matrix and the argan oil (AO) share the same TAGs profile with a relatively close percentage. Therefore, AO bodies can be the perfect pre‐emulsified oil for some food products like sauces and creams. [ABSTRACT FROM AUTHOR]

In this study, the effects of short‐wave infrared radiation (SIR) on enzyme‐assisted aqueous extraction process (EAEP) of peanut oil (PO) are investigated, including peanuts cotyledon cells mircrostructure and yield as well as quality of extracted PO. GC‐flash electronic nose (EN) combined with principal components analysis (PCA) is applied to select conditions for SIR process. The appropriate roasting condition based on the overall flavor is determined as 150 °C for 55 min. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) are used to investigate the effects of SIR on cotyledon microstructure. The results demonstrated that SIR damaged the cell microstructure and oil body membrane, and the extraction of oil is facilitated. Accordingly, the oil yield increased significantly by 8.74% compared to that of the control (p < 0.05). Further analysis on the quality properties of PO revealed that the content of polyphenols of oil extracted from SIR roasted peanuts (2.79 ± 0.05 mg GAE kg−1) is 62.21% higher than that from the control. It is in consistent with the significantly enhanced oxidation stability of oil in the present study (p < 0.05). Furthermore, the variety and relative content of volatile compounds which contributed to a better overall flavor are greatly increased. Practical Applications: SIR as a mild and efficient roasting method could enhance the oil extraction yield in EAEP and improve the oxidation stability of the extracted oil. With the appropriate pre‐roasting of peanuts by SIR, the overall flavor of EAEP extracted peanut oil was improved. Its volatiles pattern was close to that of the commercial hot‐pressed PO. It was confirmed that SIR is a novel choice for roasting processing, as well as a potential and available pre‐roasting method of peanuts to improve the EAEP technology. In order to improve the enzyme‐assisted aqueous extraction process (EAEP) of peanut oil, short‐wave infrared radiation (SIR) to roast peanuts before the extraction process is used. SEM and TEM are employed to evaluate the roasting effects on cotyledon microstructure. Some chemical properties, the content of antioxidant compounds, and the flavor of extracted oil are assessed to show the effects on oil quality. The oil yield is also evaluated to explain the roasting effects together with the changes of the microstructure. [ABSTRACT FROM AUTHOR]

New food processing technology is required for food production with high quality and healthfulness. In this study, a novel application was developed to extract lard from pig fatback, a by-product of the slaughter plant, by an aqueous enzymatic extraction method (AEE). Various proteases with different properties including Alcalase 2.4 L, Neutrase 1.5 MG, Flavourzyme 1000 L, and Protamex were evaluated for their efficiency in oil release and lard qualities. Alcalase 2.4 L was more effective for oil extraction with a yield of 95.19%. A high quality of lard was produced by AEE in comparison with lards produced by conventional extraction methods in aspects of color, acid value, peroxide value, phospholipids, cholesterol, and oxidation stability. A further refinement to reduce cholesterol from lard by β-cyclodextrin (β-CD) was developed and the optimal conditions were established. The optimal conditions were 7% β-CD addition (w/w) to a mixture of equal amount of lard and distilled water at reaction temperature 50°C for about 60 min. The cholesterol content of lard from this refinement process was about 3.2 mg/100 g which was about 93.7% reduction from 51.2 mg/100 g. This simple process by AEE and cholesterol reduction did not affect the composition of fatty acids and construction of triglyceride. Factors that were components of lard or produced during the lard extraction processes were evaluated for their influence on the cholesterol removal. Phospholipids could slightly enhance cholesterol removal, while free fatty acids with saturated or unsaturated aliphatic chains would have inhibitory effects because of their competition with cholesterol for β-CD. Practical applications: An excellent quality of lard was produced by a novel application of an aqueous enzymatic extraction method (AEE). This lard could be further refined by β-cyclodextrin for cholesterol reduction. This procedure would be a promising technology to obtain healthy lard and explore animal by-products for the food industry. This lard with high nutrients could have very broad applications such as in baking, cooking, deep fat frying in food industry. Lard obtained by combination of aqueous enzymatic extraction and β-cyclodextrin treatment presented high quality and very low cholesterol. [ABSTRACT FROM AUTHOR]

Purpose – The permeate flux in microfiltration (MF) declines sharply with time due to membrane fouling, which seriously restricts its use in industrial applications. The purpose of this paper is to investigate particles deposition in MF processes, and propose a three-dimensional numerical model that focuses on particle-fluid flow and considers both permeable boundary conditions and cake deposition. Design/methodology/approach – The two-ways coupling model was solved using Euler-Lagrange methods in which the suspended particle was traced by a hard sphere model and the fluid was simulated using large eddy model. Findings – The numerical results predicted based on this model demonstrated the permeate flux increased as trans-membrane pressure and inlet velocity increased but decreased with an increase in feed concentration. Research limitations/implications – Good agreement was observed between the values obtained with the model and experimental values from the literature. The error is less than 20 per cent both permeate flux and cake thickness. In addition, a precise visualisation of cake morphology with filtration time was provided. Originality/value – These analyses allowed for an estimation of the three-dimensional motion of suspended particles in turbulent flow. It saves manpower and financial resources for experiment, which possess important theoretical and industrial significance. [ABSTRACT FROM AUTHOR]

Abstract: Soy hypocotyls, the byproduct from soy protein industry, rich in isoflavones, was attempted to develop into a value-added functional food, soy protein isolate (SPI). Soy hypocotyls were defatted by supercritical CO2 (SC-CO2) under the following conditions as 35MPa, 2h, 45°C with a constant flow rate of CO2 at 5l/min, fed from the bottom of the extraction vessel. Via extraction, the oil contents were lowered from 10.5g/100g in original soy hypocotyls to 0.2g/100g in defatted soy hypocotyls (DSH) with a Protein Dispersibility Index (PDI) value of 91.2 that contained about 2.18g/100g of isoflavones and 63.6g/100g of proteins. SPI was then extracted from DSH under the optimized conditions including: the pH of water solution at 6, the ratio of DSH to water solution as 1:10 and the extraction temperature at 30°C with the extraction time of 30min. The freeze-dried SPI contained 92.46g/100g of the proteins and 640mg/100g of isoflavones, where the three major β-glycosides, glycitin, daidzin and genistin accounted for about 83.7% of the total isoflavones. The yields of SPI and isoflavones were about 48% and 30% in terms of their respective total contents in DSH. [Copyright &y& Elsevier]

Low-temperature heat capacities of pyrimethanil laurate (C24H37N3O2) were precisely measured with an automated adiabatic calorimeter over the temperature range between T=78 K and T=340 K. The sample was observed to melt at (321.52±0.04) K. The molar enthalpy and entropy of fusion as well as the chemical purity of the compound were determined to be (67244±11) J·mol−1, (209.28±0.02) J·mol−1·K−1, (0.9943±0.0004) mass fraction, respectively. The extrapolated melting temperature for the absolutely pure compound obtained from fractional melting experiments was (322.264±0.006) K. [Copyright &y& Elsevier]

Abstract As an emerging group of bioactive fatty acids, monomethyl branched-chain fatty acids (mmBCFAs) have sparked the interest of many researchers both domestically and internationally. In addition to documenting the importance of mmBCFAs for growth and development, there is increasing evidence that mmBCFAs are highly correlated with obesity and insulin resistance. According to previous pharmacological investigations, mmBCFAs also exhibit anti-inflammatory effects and anticancer properties. This review summarized the distribution of mmBCFAs, which are widely found in dairy products, ruminants, fish, and fermented foods. Besides, we discuss the biosynthesis pathway in different species and detection methods of mmBCFAs. With the hope to unveil their mechanisms of action, we recapitulated detailed the nutrition and health benefits of mmBCFAs. Furthermore, this study provides a thorough, critical overview of the current state of the art, upcoming difficulties, and trends in mmBCFAs. [ABSTRACT FROM AUTHOR]

Series of 1,2,4-triazole Schiff bases (2a-2d, 2f-2h and 3a-3h) have been designed and synthesized. The structure of title compounds was confirmed on the basis of their spectral data and elemental analysis. All the target compounds were screened for their in vitro antifungal activity and antibacterial activity. Two of the tested compounds (2a and 2b) exhibited significant antifungal activity against most fungi, especially compound 2a showed better antifungal activity than triadimefon. Meanwhile, the antibacterial activity assay also indicated compound 2a exhibited excellent antibacterial activities comparable to chloramphenicol. The SAR manifested no substitution at position 5 of the triazole ring caused an increase in activity, and 3-phenoxy phenyl group introduced in 1,2,4-triazole scaffold can enhance the antibacterial activity. The DFT calculation indicated triazole ring, S atom and benzene ring in both of the 2a and 3a make a major contribution to the activity. [ABSTRACT FROM AUTHOR]

Pyrimethanil myristic salt was synthesized and its heat capacities were measured with an automated adiabatic calorimeter over the temperature range from T=(79 to 360) K.The melting point, molar enthalpy, ΔfusHm and entropy, ΔfusSm, of fusion of this compound were determined to be (321.84 ± 0.05) K, (56.53 ± 0.03) kJ · mol−1 and (175.64 ± 0.05) J · mol−1 · K−1, respectively. The purity of the compound was calculated to be 98.99 mol% by using the fractional melting technique. The thermodynamic functions relative to the reference temperature, T=298.15 K, were calculated based on the heat capacity measurements in the temperature ranges from T=(80 to 360) K. The TG-DTG results demonstrate that the mass loss of the sample takes place in one step with the maximum rate at T=500 K, which was caused by evaporation of the sample. [Copyright &y& Elsevier]

The molar heat capacities of 1-(2-hydroxy-3-chloropropyl)-2-methyl-5-nitroimidazole (Ornidazole) (C7H10ClN3O3) with purity of 99.72 mol% were measured with an adiabatic calorimeter in the temperature range between 79 and 380 K. The melting-point temperature, molar enthalpy, ΔfusHm, and entropy, ΔfusSm, of fusion of this compound were determined to be 358.59±0.04 K, 21.38±0.02 kJ mol−1 and 59.61±0.05 J K−1 mol−1, respectively, from fractional melting experiments. The thermodynamic function data relative to the reference temperature (298.15 K) were calculated based on the heat capacities measurements in the temperature range from 80 to 380 K. The thermal stability of the compound was further investigated by DSC and TG. From the DSC curve an intensive exothermic peak assigned to the thermal decomposition of the compound was observed in the range of 445–590 K with the peak temperature of 505 K. Subsequently, a slow exothermic effect appears when the temperature is higher than 590 K, which is probably due to the further decomposition of the compound. The TG curve indicates the mass loss of the sample starts at about 440 K, which corresponds to the decomposition of the sample. [Copyright &y& Elsevier]

Low-temperature heat capacities of the 9-fluorenemethanol (C14H12O) have been precisely measured with a small sample automatic adiabatic calorimeter over the temperature range between T=78 K and T=390 K. The solid–liquid phase transition of the compound has been observed to be Tfus=(376.567±0.012) K from the heat-capacity measurements. The molar enthalpy and entropy of the melting of the substance were determined to be ΔfusHm=(26.273±0.013) kJ · mol−1 and ΔfusSm=(69.770±0.035) J · K−1 · mol−1. The experimental values of molar heat capacities in solid and liquid regions have been fitted to two polynomial equations by the least squares method. The constant-volume energy and standard molar enthalpy of combustion of the compound have been determined, ΔcU(C14H12O, s)=−(7125.56 ± 4.62) kJ · mol−1 and ΔcHm∘(C14H12O, s)=−(7131.76 ± 4.62) kJ · mol−1, by means of a homemade precision oxygen-bomb combustion calorimeter at T=(298.15±0.001) K. The standard molar enthalpy of formation of the compound has been derived, ΔfHm∘(C14H12O,s)=−(92.36 ± 0.97) kJ · mol−1, from the standard molar enthalpy of combustion of the compound in combination with other auxiliary thermodynamic quantities through a Hess thermochemical cycle. [Copyright &y& Elsevier]