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Oleogels were prepared from extra virgin olive oil, corn oil, sunflower oil, and flaxseed oil with a mixture of β-sitosterol and stearic acid (Sit1:SA4, w/w) at concentrations of 15 and 20 g/100 g oil. The prepared oleogels were characterized by different methods to study the influence of oil type on the oleogel properties. The oil type influenced the colour and appearance of the oleogel. The flaxseed oil based oleogel showed lower oil loss and higher firmness than those of other oils based oleogels. The increase of gelator mixture from 15 to 20 g/100 g oil reduced the oil loss and improved the firmness of oleogel samples. The microscopy and small-angle x-ray scattering analyses showed different microstructures and crystallographic reflections for oleogels prepared from different oil types. Also, the oil type and concentration of gelator mixture influenced the melting and crystallization enthalpies of oleogel. Furthermore, different oils based oleogels showed varying values of viscosity, storage modulus (G’), and loss modulus (G”). Therefore, it can be concluded that the oil type and concentration of gelator influence the functional properties of oleogel and the flaxseed oil resulted in oleogel with good properties compared with other oils used in the study.

Cinnamic acid (CA) was added to rice bran oil (RBO) at concentrations range from 2 to 12% (w/w) to prepare functional fat-like organogel. The oil binding capacity and gel formation time of the obtained organogels were determined. The results showed that the oil binding capacity was increased and the gel formation time was significantly (p

The aim of this study was to evaluate patatin, a major storage protein in potato tuber, as a precursor of bioactive peptides based on in silico approaches. In silico proteolysis of patatin using 16 proteases released numerous bioactive peptides exhibiting antioxidant, angiotensin-I converting enzyme (ACE) inhibitory, dipeptidyl peptidase (DPP)-IV inhibitory, glucose uptake, neuropeptide inhibitory and ion flow-regulating capacities. Chymotrypsin C released the most bioactive sequences from patatin compared with other proteases. In addition, the results of PeptideRanker demonstrated that a number of di- and tripeptides derived from patatin possessed great potential as bioactive peptides. Practical Applications Patatin is a major protein in potato fruit juice, which is regarded as a by-product of potato starch industry. Effective conversion of patatin into high value-added ingredients will significantly improve its potential for food application and elevate its commercial value. This study provides a theoretical basis for development of patatin as a high value-added and biofunctional ingredient in the food industry.

Water-soluble carboxymethyl starch (CMS) derivatives with both hydrophobic and hydrophilic characteristics were synthesized by reacting CMS with cetyl bromide (CB) using an extrusion process in an alkaline etherification reaction. A series of hexadecyl carboxymethyl starch ethers (HCSE-ex) with degrees of substitution ranging from 0.0257 to 0.0701 were characterized under different reaction conditions based on their physical (morphology and viscosity) and thermal properties. FTIR, SEM, TGA, and X-ray results confirmed that etherification produced high reaction efficiencies, and the derivatives exhibited excellent emulsification efficiency. The application of extrusion as an energy source resulted in a much reduced etherification time compared with traditional methods, down from several hours to several seconds, indicating the high potential of extrusion to improve and increase the efficiency of technological polysaccharide etherification.