Solid-state fermentation of palm kernels by Yarrowia lipolytica modulates the aroma of palm kernel oil.

Solid-state fermentation with Yarrowia lipolytica was applied to palm kernels (PK) with the aim to modulate the aroma of palm kernel oil (PKO) obtained after kernel roasting. The results showed that, the metabolic activities of Y. lipolityca brought about significant changes to the volatile profile of obtained PKO either by providing thermal reaction reactants or by directly contributing aroma compounds.

Quantification of aflatoxin B in vegetable oils using low temperature clean-up followed by immuno-magnetic solid phase extraction.

In the present study, a convenient and highly efficient method was developed to quantify aflatoxin B (AFB) in oil samples. Low temperature clean-up (LTC) followed by immuno magnetic solid phase extraction (IMSPE) was used to clean up oil samples. LTC assisted in freezing out the interference from the oil matrix while IMSPE further helped to preconcentrate the targeted analyte.

Dietary sn-2 palmitic triacylglycerols reduced faecal lipids, calcium contents and altered lipid metabolism in Sprague-Dawley rats.

In this study, the impact of dietary sn-2 palmitic triacylglycerol (sn-2 PTAG) on faecal lipids, calcium excretion and lipid metabolic alternation was investigated in Sprague-Dawley (SD) rats fed with high-fat diet containing either palm olein (PO, sn-2 palmitic acid (PA) of 14.8%), sn-2 PTAG50 (sn-2 PA of 56.4%) or sn-2 PTAG70 (sn-2 PA of 72.

Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting.

Background: Coffee flavor can be significantly influenced by microbial activities in spontaneous fermentation of coffee cherries. The potential of lactic acid bacteria for flavor modulation through controlled fermentation of green coffee beans has not been explored.

Results: Fermentation by Lactobacillus rhamnosus HN001 with and without 1% w/w glucose supplementation led to modification of flavor-related constituents in green coffee beans, which translated into modulation of coffee volatiles upon roasting.

Fast simultaneous determination of capsaicin, dihydrocapsaicin and nonivamide for detecting adulteration in edible and crude vegetable oils by UPLC-MS/MS.

Capsaicinoids are pungent components in hot peppers, which have been detected in waste cooking oil. However, trace analysis of capsaicinoids in edible and crude vegetable oils is a challenging task due to the complex matrix. In this study, a simple liquid-liquid extraction and solid phase extraction (SPE) coupled with RP-UPLC-ESI-MS/MS method was developed for the quantification of capsaicinoids in edible and crude vegetable oils to screen the adulteration with waste cooking oil.

Viscozyme L pretreatment on palm kernels improved the aroma of palm kernel oil after kernel roasting.

With an interest to enhance the aroma of palm kernel oil (PKO), Viscozyme L, an enzyme complex containing a wide range of carbohydrases, was applied to alter the carbohydrates in palm kernels (PK) to modulate the formation of volatiles upon kernel roasting. After Viscozyme treatment, the content of simple sugars and free amino acids in PK increased by 4.4-fold and 4.

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.

Effects of Medium- and Long-Chain Triacylglycerols on Lipid Metabolism and Gut Microbiota Composition in C57BL/6J Mice.

Obesity is related to an increasing risk of chronic diseases. Medium- and long-chain triacylglycerols (MLCT) have been recognized as a promising choice to reduce body weight. In this study, three MLCT with different contents of medium-chain fatty acids (MCFA) (10-30%, w/w) were prepared, and their effects on lipid metabolism and fecal gut microbiota composition of C57BL/6J mice were systematically investigated.

Celluclast 1.5L pretreatment enhanced aroma of palm kernels and oil after kernel roasting.

Background: The aroma of palm kernel oil (PKO) affects its applications. Little information is available on how enzymatic modification of palm kernels (PK) affects PK and PKO aroma after kernel roasting.

Results: Celluclast (cellulase) pretreatment of PK resulted in a 2.

Safety assessment of medium- and long-chain triacylglycerols containing 30% (w/w) medium-chain fatty acids in mice and rats.

A novel medium- and long-chain triacylglycerols (MLCT), with 30% (w/w) medium-chain fatty acids (MCFA) was evaluated for its safety as a dietary fat in mice and rats. The subacute oral toxicity study showed that the maximum tolerated dose exceeded 54.33 g/kg body weight (kg bw)/day.

Characterisation of Fecal Soap Fatty Acids, Calcium Contents, Bacterial Community and Short-Chain Fatty Acids in Sprague Dawley Rats Fed with Different sn-2 Palmitic Triacylglycerols Diets.

The structure of dietary triacylglycerols is thought to influence fatty acid and calcium absorption, as well as intestinal microbiota population of the host. In the present study, we investigated the impact of palmitic acid (PA) esterified at the sn-2 position on absorption of fatty acid and calcium and composition of intestinal microorganisms in rats fed high-fat diets containing either low sn-2 PA (12.1%), medium sn-2 PA (40.

Mitigation of 3-Monochloro-1,2-propanediol Ester Formation by Radical Scavengers.

The present study investigated the possible mechanism of free radical scavengers on mitigation of 3-monochloro-1,2-propanediol (3-MCPD) fatty acid ester formation in vegetable oils. The electron spin resonance investigation showed that the concentration of free radicals could be clearly decreased in 1,2-distearoyl-sn-glycerol (DSG) samples by all four antioxidants (l-ascorbyl palmitate, α-tocopherol, lipophilic tea polyphenols, and rosemary extract) at 120 °C for 20 min under a N2 atmosphere. Moreover, the rosemary extract exhibited the highest inhibition efficiency.

Co-surfactant free microemulsions: Preparation, characterization and stability evaluation for food application.

The aim of the study is to prepare co-surfactant free microalgal oil microemulsions and investigate their properties as well as processing stability for food application. The physicochemical characteristics of the microemulsions were investigated by dynamic light scattering (DLS), turbidity, conductivity, rheological measurements and transmission electron microscopy (TEM). Within the microemulsion region, when the surfactant to oil ratio was 9:1, the hydrodynamic diameter (Dh) was 18nm; when the surfactant to oil ratio was 7.

Recent research progress with phospholipase C from Bacillus cereus.

Phospholipase C (PLC) catalyzes the hydrolysis of phospholipids to produce phosphate monoesters and diacylglycerol. It has many applications in the enzymatic degumming of plant oils. PLC Bc , a bacterial PLC from Bacillus cereus, is an optimal choice for this activity in terms of its wide substrate spectrum, high activity, and approved safety.

Effects of germination on the nutritional properties, phenolic profiles, and antioxidant activities of buckwheat.

Germination is considered to be an effective process for improving the nutritional quality and functionality of cereals. In this study, changes of nutritional ingredients, antinutritional components, chemical composition, and antioxidant activities of buckwheat seeds over 72 h of germination were investigated, and the reasons for these changes are discussed. With the prolonged germination time, the contents of crude protein, reducing sugar, total phenolics, total flavonoids, and condensed tannins increased significantly, while the levels of crude fat, phytic acid, and the activity of trypsin inhibitor decreased.

A strategy for the highly efficient production of docosahexaenoic acid by Aurantiochytrium limacinum SR21 using glucose and glycerol as the mixed carbon sources.

Glucose and glycerol are useful carbon sources for the cultivation of Aurantiochytrium limacinum SR21. Glucose facilitates rapid growth and lipid synthesis, and glycerol promotes the accumulation of docosahexaenoic acid (DHA) in A. limacinum SR21.

The relationship of oxygen uptake rate and k(L)a with rheological properties in high cell density cultivation of docosahexaenoic acid by Schizochytrium sp. S31.

Three independent cultures by fed batch strategy under different oxygen supply levels were investigated with Schizochytrium sp. S31 on glycerol in 50 L bioreactor. Three cultures all achieved high cell density cultivation (HCDC) with more than 100 g/L biomass density.

Enzymatic and chemical interesterification of rice bran oil, sheaolein, and palm stearin and comparative study of their physicochemical properties.

Total of 3 different mixtures of rice bran oil (RBO), sheaolein (SO), and palm stearin (PS) (RBO : SO : PS, 40 : 35 : 25; 15 : 40 : 45; 10 : 35 : 55) were modified by enzymatic interesterification (EIE) using TLIM as a bio-catalyst. After interesterification, a physicochemical properties of selected ratio (10 : 35 : 55; RBO : SO : PS) was compared with chemical interesterification (CIE). CIE sample showed higher SFC than EIE in each measured temperature.

Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches.

Two cultivars of peaches ('Cangfangzaosheng' and 'Songsenzaosheng') were stored at 2°C, 8°C and 15°C for maximum of 41 days. The nanostructural changes of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) of all cultivars were analyzed qualitatively and quantitatively by atomic force microscopy (AFM). The results show that long linear single pectin chains of peach were detached and the percentage of small width chains increased during storage.