Understanding mechanisms behind the oily mouthcoating perception of pure vegetable oils using tribology.

Tribology is the science of measuring friction between surfaces. While it has been widely used to investigate texture sensations of food applications, it is seldom applied in pure edible oil systems. In this research, we measured friction, viscosity, and solid fat content (SFC) of nine vegetable oils at 30 and 60°C.

Cereal bran protects vitamin A from degradation during simmering and storage.

Food supplementation with vitamin A is an efficient strategy to combat vitamin A deficiency. The stability of vitamin A during cooking and storage is, however, low. We here show that cereal bran protects retinyl palmitate (RP) during simmering and storage.

Nature-Inspired Design and Application of Lipidic Lyotropic Liquid Crystals.

Amphiphilic lipids aggregate in aqueous solution into a variety of structural arrangements. Among the plethora of ordered structures that have been reported, many have also been observed in nature. In addition, due to their unique morphologies, the hydrophilic and hydrophobic domains, very high internal interfacial surface area, and the multitude of possible order-order transitions depending on environmental changes, very promising applications have been developed for these systems in recent years.

Vitamin A degradation in triglycerides varying by their saturation levels.

Vitamin A deficiency has a widespread occurrence globally and is considered as one of the world's most serious health risk factors. Potential solutions to address this deficiency include dietary diversification or supplementation, but food fortification is generally accepted as the most cost-effective solution. The main issue with food fortification of this vitamin is related to its high instability in food matrices.

Strategies to limit colour changes when fortifying food products with iron.

Iron, vitamin A, zinc and iodine have been recognized to be the micronutrients with the largest deficiencies worldwide. Among these, iron is highly reactive and may lead to negatively perceived organoleptic changes in products such as dull colour and off-taste. The colour change originated in fortified fruit-containing food products was confirmed to be the result of the complexation of iron and polyphenols.