Preparation and characteristics of zein/ethyl cellulose composite coating applied in aqueous system.

Zein and ethyl cellulose (EC) were used as raw materials to prepare a composite coating applied in aqueous systems with mechanical properties, water stability, water solubility (including room-temperature (RT)/high-temperature and neutral/acidic conditions), and oil resistance as evaluation index. Results showed the most suitable conditions were mass ratio of zein/EC at 1:9, 93 % (v/v) aqueous ethanol, oleic acid as the plasticizer with the amount of 0.3 g/g, and curing temperature at 70 °C.

Depiction of 2-oleic acid-1,3-saturated fatty acid triacylglycerols intended for cocoa butter equivalents from Rhodosporidium toruloides.

Cocoa butter equivalent (CBE) serves as a viable substitute for cocoa butter (CB) in the confectionary industry. In this study, four types of CBE were produced via fermentation of Rhodosporidium toruloides and systematically characterized. Fatty acid analysis revealed similarities in both total and sn-2 fatty acid composition compared to cocoa butter.

Peanut oils from roasting operations: An overview of production technologies, flavor compounds, formation mechanisms, and affecting factors.

Fragrant peanut oils (FPOs) are commonly defined as edible peanut oils having strong natural roasted peanut flavor without peculiar unpleasant odors and produced from peanut kernels through roasting/steaming and pressing operations, etc. The flavor of FPOs plays a crucial role in their acceptability and applications and their flavor profiles are an important factor in determining their overall quality. This paper presents a systematic literature review of recent advances and knowledge on FPOs, especially their flavors, in which it is focused on the evaluation of volatile compounds, the factors influencing the formation of flavor compounds, and formation mechanisms of those typical flavor compounds.

Preparation and structural characterization of epoxidized soybean oils-based pressure sensitive adhesive grafted with tea polyphenol palmitate.

Vegetable oils-based pressure sensitive adhesives (PSAs) are green and sustainable but face unsatisfactory adhesion strengths and are prone to aging during storage and application due to the existence of residual double bonds and massive ester bonds. Nine common antioxidants (tea polyphenol palmitate (TPP), caffeic acid, ferulic acid, gallic acid, butylated hydroxytoluene, tertiary butylhydroquinone, butylated hydroxyanisole, propyl gallate, and tea polyphenols) were grafted into epoxidized soybean oils-PSA (ESO-PSA) system to enhance antiaging properties and adhesion strengths. Results showed ESO-PSAs grafted with caffeic acid, tertiary butylhydroquinone, butylated hydroxyanisole, propyl gallate, tea polyphenols, or TPP didn't occur failure with TPP having best performance.

Effects of tea polyphenols and tertiary butylhydroquinone on quality of palm oils and losses of endogenous vitamin E during batch frying and oxidative stability of fried instant noodles.

The effects of tea polyphenols (TP) on the quality of palm oils (PO) and losses of endogenous vitamin E during batch frying of instant noodles as well as oxidative stability of fried instant noodles were investigated. PO without antioxidant addition was negative control and with tertiary butylhydroquinone (TBHQ) addition positive control. TP and TBHQ addition inhibited the increase of peroxide, -anisidine, and total oxidation values of PO and reduced tocopherol and tocotrienol losses with 200 mg/kg of TP having the best performance, but didn't affect acid value and triglyceride composition.

Applications of Prolamin-Based Edible Coatings in Food Preservation: A Review.

Foods are susceptible to deterioration and sour due to external environmental influences during production and storage. Coating can form a layer of physical barrier on the surface of foods to achieve the purpose of food preservation. Because of its good barrier properties and biocompatibility, prolamin-based film has been valued as a new green and environment-friendly material in the application of food preservation.

Synthesis, Characterization and Evaluation of a Novel Tetraphenolic Compound as a Potential Antioxidant.

A novel antioxidant containing four hydroxyl groups, namely 2,2'-(2-methylpropane-1,3-diyl)bis(hydroquinone) (MPBHQ), was synthesized using hydroquinone and methylallyl alcohol as the raw materials, phosphoric acid as the catalyst, and toluene as the solvent system. The structure of MPBHQ was characterized by mass spectrometry, nuclear magnetic resonance, ultraviolet spectroscopy, and infrared spectroscopy. The results showed that MPBHQ has a good radical scavenging effect, as measured by the ORAC assay, DPPH radical scavenging assay, ABST radical scavenging assay, and Rancimat test.

Fabrication and Characterization of Novel Food-Grade Bigels Based on Interfacial and Bulk Stabilization.

Novel food-grade bigels were fabricated using zein nanoparticles for interfacial stabilization and non-surfactant gelators (beeswax and tapioca) for bulk stabilization. The present study demonstrated the importance of interfacial stability for biphasic gels and sheds light on the roles of the gelation mechanism and the oil/water ratio of a bigel on its microstructure, physical properties, and digestion behaviors. The results indicated that it is not an easy task to realize homogenization and subsequent gelation in beeswax-tapioca biphasic systems, as no amphiphilic components existed.

Approach to evaluate the sensory quality deterioration of chicken seasoning using characteristic oxidation indicators.

Sensory quality deterioration of chicken seasoning was investigated using physicochemical properties, gas chromatography-mass spectrometry (GC-MS) and descriptive sensory analysis to approach an evaluation of the chicken seasoning deterioration. It was found that both peroxide value (POV) and total oxidation value (TOTOX) increased with the chicken seasoning deterioration, suggesting a dominant of the lipid oxidation in the sensory quality deterioration of chicken seasoning. Moreover, a continuously decreasing linoleic acid and contradictory increasing in volatile aldehydes (specifically for hexanal) indicated as characteristic oxidation indicators to evaluate the sensory quality deterioration.

Thermal-Oxidation Stability of Soybean Germ Phytosterols in Different Lipid Matrixes.

The stability of soybean germ phytosterols (SGPs) in different lipid matrixes, including soybean germ oil, olive oil, and lard, was studied at 120, 150, and 180 °C. Results on the loss rate demonstrated that SGPs were most stable in olive oil, followed by soybean germ oil, and lard in a decreasing order. It is most likely that unsaturated fatty acids could oxidize first, compete with consumption of oxygen, and then spare phytosterols from oxidation.

Dynamics of microbial community and changes of metabolites during production of type Ι sourdough steamed bread made by retarded sponge-dough method.

Dynamics of microbial community and changes of metabolites during production of type Ι sourdough steamed bread made by retarded sponge-dough method (SSB) were studied. Lactobacillus sanfranciscensis and Lactobacillus pontis were the dominant bacterial species. Particularly, relative abundances of Lactobacillus sanfranciscensis were significantly higher than that of other sub-dominant bacterial species.

The characterization of soybean germ oil and the antioxidative activity of its phytosterols.

The aim of this study was to characterize the composition of soybean germ and its oil from Northeast (NE-SG) and Shandong Province (SD-SG) of China with a focus on the composition of fatty acids and phytosterols as well as physicochemical properties. The results show that the average contents of water, protein, crude fat, crude fiber and ash of NE-SG and SD-SG were 8.23 ± 0.

Plasma Cholesterol-Lowering Activity of Soybean Germ Phytosterols.

Soybean germ phytosterols (SGP) largely exist in soybean germ oil. Our previous study demonstrated that soybean germ oil was effective in reducing plasma cholesterol. However, it remains unknown if its phytosterols are the active ingredients responsible for the plasma cholesterol-lowering activity.

Influence of acylglycerol emulsifier structure and composition on the function of shortening in layer cake.

The effect of the structure and composition of acylglycerol emulsifiers on the functionality of a palm-based shortening and quality of layer cake was investigated. The emulsifiers evaluated were distilled monoacylglycerol (DMG) and four acylglycerols (40% monoacylglycerol content) of octanoic acid (8:0), palmitic acid (16:0), stearic acid (18:0), and linoleic acid (18:2), designated as GMOct40, GMP40, GMS40, and GML40, respectively. The addition of GMP40 and GMS40 led to shortening with a higher solid fat content, finer crystals, and higher proportion of β' form.

Antioxidative Properties and Interconversion of tert-Butylhydroquinone and tert-Butylquinone in Soybean Oils.

During the process of antioxidation of tert-butylhydroquinone (TBHQ) in oil and fat systems, tert-butylquinone (TQ) can be formed, which has higher toxicity than TBHQ. The changes of TBHQ and TQ in edible oils at room temperature (RT) or under thermal treatment were investigated. Under thermal treatment, volatilization was the main pathway of TBHQ loss in edible oils.

Simultaneous analysis of tert-butylhydroquinone, tert-butylquinone, butylated hydroxytoluene, 2-tert-butyl-4-hydroxyanisole, 3-tert-butyl-4-hydroxyanisole, α-tocopherol, γ-tocopherol, and δ-tocopherol in edible oils by normal-phase high performance liquid chromatography.

A normal-phase high performance liquid chromatography method for the simultaneous determination of tert-butylhydroquinone, tert-butylquinone, butylated hydroxytoluene, 2-tert-butyl-4-hydroxyanisole, 3-tert-butyl-4-hydroxyanisole, α-tocopherol, γ-tocopherol, and δ-tocopherol in edible oils was investigated. A silica column was used to separate the analytes with the gradient elution. An ultraviolet-visible detector was set at dual wavelengths mode (280 and 310nm).

Thermal Losses of Tertiary Butylhydroquinone (TBHQ) and Its Effect on the Qualities of Palm Oil.

The rules and patterns of thermal losses of tertiary butylhydroquinone (TBHQ) in palm oil (PO) and its effect on the qualities of PO were investigated by oven heating method. Volatilization and transformation products of TBHQ in PO were also studied in detail under heating treatment. Results showed that at low temperature (< 135°C), TBHQ had better antioxidative properties, while its antioxidative potency to PO was significantly weakened at high temperature (≥ 135°C).

Magnetic Mesoporous Palladium Catalyzed Selective Hydrogenation of Sunflower Oil.

In this paper, a novel magnetic mesoporous Pd catalyst is used to catalyse selective hydrogenation of sunflower oil at a mild temperature of 50°C. Effects of reaction temperature, stirring speed, time, catalyst loading and hydrogen pressure on the reaction activity, trans fatty acid (TFA) and stearic acid formation were studied. Under the condition of 3.

Simultaneous Analysis of Tertiary Butylhydroquinone and 2-tert-Butyl-1,4-benzoquinone in Edible Oils by Normal-Phase High-Performance Liquid Chromatography.

During the process of antioxidation of tertiary butylhydroquinone (TBHQ) in oil and fat systems, 2-tert-butyl-1,4-benzoquinone (TQ) can be formed. The toxicity of TQ was much more than that of TBHQ. In the work, a normal-phase high-performance liquid chromatography (NP-HPLC) method for the accurate and simultaneous detection of TBHQ and TQ in edible oils was investigated.

Comparative Study of Soybean Oil and the Mixed Fatty Acids as Acyl Donors for Enzymatic Preparation of Feruloylated Acylglycerols in Ionic Liquids.

Feruloylated acylglycerols (FAGs) are the lipophilic derivatives of ferulic acid. In this work, soybean oil (SBO) and the mixed fatty acids (MFA) were selected as fatty acyl donors, and reacted with glyceryl monoferulate (GMF) to prepare FAGs in ionic liquids (ILs). Effect of various reaction parameters (time, temperature, enzyme concentration, and substrate ratio) and ILs on the GMF conversion and the reaction selectivity for FAGs formation were investigated.

Detection and quantification of adulteration of sesame oils with vegetable oils using gas chromatography and multivariate data analysis.

This study was performed to develop a hierarchical approach for detection and quantification of adulteration of sesame oil with vegetable oils using gas chromatography (GC). At first, a model was constructed to discriminate the difference between authentic sesame oils and adulterated sesame oils using support vector machine (SVM) algorithm. Then, another SVM-based model is developed to identify the type of adulterant in the mixed oil.

Solvent-free enzymatic synthesis of feruloylated structured lipids by the transesterification of ethyl ferulate with castor oil.

A novel enzymatic route of feruloylated structured lipids synthesis by the transesterification of ethyl ferulate (EF) with castor oil, in solvent-free system, was investigated. The transesterification reactions were catalysed by Novozym 435, Lipozyme RMIM, and Lipozyme TLIM, among which Novozym 435 showed the best catalysis performance. Effects of feruloyl donors, reaction variables, and ethanol removal on the transesterification were also studied.