Mechanism of methyl elaidate on the thermal oxidation behavior.

The effects of cis-trans isomerization on the oxidation products of oleic acid (composites and structure characterization) were investigated. The reduction of thermal oxidation reaction of methyl elaidate (ME) was 6.72 % lower than that of methyl oleate (MO), and the oxidation products (core aldehydes) first increased and then decreased with the prolongation of thermal oxidation time.

Comprehensive characterization and comparison of aroma profiles of rambutan seed oils using GC-MS and GC-IMS combined with chemometrics.

Background: Aroma significantly influences the quality of rambutan seed oil. Nonetheless, few studies have examined the volatile composition of rambutan seed oil. Thus, there is a need for a comprehensive characterization of the aroma profile of rambutan seed oil.

Atmospheric cold plasma pretreatment for effective enhancement of covalent crosslinking between coconut globulin and tannic acid: Improving interfacial activity and emulsifying properties.

Atmospheric cold plasma (ACP) represents a promising approach for enhancing covalent interactions between proteins and polyphenols, circumventing the drawbacks associated with traditional methods. This study aims to investigate the enhancement of covalent interactions between coconut globulin (CG) and tannic acid (TA) facilitated by ACP at varying pH levels. At acidic pH, ACP treatment was found to promote free radical-induced covalent cross-linking between CG and TA, whereas at pH 7.

Mechanisms of Degradation of Insoluble Dietary Fiber from Coconut Chips by Ultra-High Pressure.

Coconut chips are a popular leisure food, but the residual crumbly feeling after chewing affects the eating experience. To address this problem, we investigated the mechanism of degradation of insoluble dietary fiber (IDF) from coconut chips by ultra-high pressure (UHP). The optimal conditions for UHP treatment were 100 MPa and 40 min.

Enhancement of hydrogen bonds between proteins and polyphenols through magnetic field treatment: Structure, interfacial properties, and emulsifying properties.

In food systems, proteins and polyphenols typically coexist in a non-covalent manner. However, the inherent rigid structure of proteins may hinder the binding sites of polyphenols, thereby limiting the strength of their interaction. In the study, magnetic field (MF) treatment was used to enhance non-covalent interactions between coconut globulin (CG) and tannic acid (TA) to improve protein flexibility, enhancing their functional properties without causing oxidation of polyphenols.