Article
Chemistry, Applied
Kazue Sawada, Takuya Nakagami, Halida Rahmania, Midori Matsuki, Junya Ito, Tomoyo Mohri, Yusuke Ogura, Shigefumi Kuwahara, Hiroyuki Hashimoto, Kiyotaka Nakagawa
Summary: The study discovered that commercial rice bran oils and processed foods contain similar OZ components, including CBFA and CSFA, suggesting that people may frequently consume these components from these products. Different OZ components have different functionalities, opening up new opportunities to explore the contribution of CBFA and CSFA to human health.
Article
Chemistry, Applied
Jiali Zhang, Tao Zhang, Guanjun Tao, Ruijie Liu, Ming Chang, Qingzhe Jin, Xingguo Wang
Summary: The study utilized high temperature gas chromatography-mass spectrometry combined with the single standard to determine multicomponents method to analyze different forms of phytosterols in rice bran and rice bran oil. Clear variations in the composition of free sterols, steryl ferulates, and steryl glycosides were found, indicating that different forms of phytosterols can discriminate between different varieties of rice bran and rice bran oil. This method may also be useful for detecting other compounds of interest in oils, oil seeds, or cereals.
Article
Biochemistry & Molecular Biology
Jiali Zhang, Lu Zhang, Zhengzhang Wu, Peng Zhang, Ruijie Liu, Ming Chang, Xingguo Wang
Summary: The study investigated the dopaminergic neuroprotective effects of certain phytosterols identified in rice bran and rice bran oil, showing that these phytosterols may protect dopaminergic neurons through activating signaling pathways and inhibiting apoptotic proteins. The research sheds light on a new bioactivity of different phytosterols and provides insights for the nutritional evaluation of rice bran and rice bran oil.
Article
Chemistry, Applied
Shanshan Li, Hong Chen, Wei Cheng, Kuan Yang, Lisha Cai, Linfeng He, Lei Du, Yuntao Liu, Aiping Liu, Zhen Zeng, Cheng Li
Summary: The study found that arabinoxylan (AX) can improve the physical and oxidative stability of oil-in-water emulsions, reducing peroxide value and thiobarbituric acid reactive substance concentration. The antioxidant capacity of AX in emulsions varies depending on its source, with AX from rice bran showing slightly better results.
Article
Chemistry, Applied
Subajiny Sivakanthan, Sabrina Fawzia, Sagadevan Mundree, Terrence Madhujith, Azharul Karim
Summary: In recent years, there has been an increasing interest in oleogels as a healthier alternative to solid fats. However, the commercial application of oleogels made from different oils and gelators has been limited due to their inability to mimic the properties of solid fats. This study aimed to optimize the formulation of oleogels using a binary mixture of sesame oil and rice bran oil with beeswax and stearic acid as gelators, and found that the optimized oleogel had properties closer to commercial margarines.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Multidisciplinary
M. H. A. Hamid, M. T. Ishak, N. S. Suhaimi, J. Adnan, N. Hashim, M. Ariffin, N. I. A. Katim, Rahisham Abd Rahman
Summary: This paper investigates the dielectric properties and AC breakdown voltage behavior of Palm Oil (PO) and Rice Bran Oil (RBO). It is found that RBO has better insulating oil capability than PO, and PO has advantages in terms of stress distribution. RBO has the highest breakdown voltage, followed by PO, while MO shows the lowest breakdown voltage.
ALEXANDRIA ENGINEERING JOURNAL
(2022)
Article
Food Science & Technology
Sneh Punia, Manoj Kumar, Kawaljit Singh Sandhu, William Scott Whiteside
Summary: Rice is a major food crop globally, with rice bran being a main by-product rich in nutrients and bioactive compounds that have positive effects on cardiovascular health, antioxidation, and inflammation. Rice bran oil is widely utilized across various industries due to its unique properties and high nutritional value.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Duoxia Xu, Qianru Gao, Ningning Ma, Jia Hao, Yingmao Yuan, Min Zhang, Yanping Cao, Chi-Tang Ho
Summary: The study analyzed the structures, physical properties, and chemical compositions of rice bran oil bodies extracted by different enzymes, revealing polydispersed size distributions with the mixture enzyme extraction showing the most uniform distribution. Various analytical methods were used to identify the protein and fatty acid compositions of the oil bodies, confirming similarities with rice bran oil.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Yong Wang, Shuai Zhou, Yuanrong Jiang, Cheng Li, Zhennan Zhu, Xin Wang, Lvrui Liu, Yue Sun, Cong Zheng, Xiao Guan
Summary: The addition of tea polyphenol palmitate (TE) was found to greatly improve the cold performance of rice bran oil (RBO), promoting nucleation and refining crystal size while also hindering crystal growth through hydrogen bonding. Rheological and Fourier transform infrared spectroscopy experimental evidence supported these findings.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Chemistry, Applied
Ruru Liu, Ying Xu, Ming Chang, Lin Tang, Mengyao Lu, Ruijie Liu, Qingzhe Jin, Xingguo Wang
Summary: This study used purified rice bran oil as a lipid matrix model to investigate the individual and binary antioxidant capacity of minor constituents added at different concentrations and ratios. The results showed that concentration influenced oxidation stability and scavenging capacity, while ratio affected interaction type and degree of synergism or antagonism. Interactions among the minor constituents were speculated, such as the inhibition of phytosterol on alpha-tocopherol and the formation of hydrogen bond between gamma-oryzanol and phytosterol.
Article
Environmental Sciences
Li-Hui Sun, Yu-Ying Wang, Yu-Qing Gong
Summary: This study conducted a gate-to-gate life cycle assessment for rice bran oil production, showing that the oil refining and extraction stages have the highest environmental impact, primarily due to high demands for coal and electricity. It is recommended to change the electricity source and use cleaner fuels to promote sustainable development in the industry.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Food Science & Technology
Daoming Li, Jiahao Zhang, Muniba Faiza, Longhua Shi, Weifei Wang, Ning Liu, Yonghua Wang
Summary: Edible grade rice bran oil rich in gamma-oryzanol and phytosterol was obtained through moderate biorefining process, with superior product quality and environmental friendliness as it does not contain harmful substances.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Thapakorn Chumphon, Kanjana Pangjit, Saran Promsai
Summary: This study identified isolated probiotics with high potential for probiotic properties, which when combined with Thai-pigmented rice and rice bran oil, formed a novel functional synbiotic product. After 8 weeks of storage, the viability of the probiotics was high, indicating the feasibility of this new product.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Energy & Fuels
Idzumi Okajima, Le Thi Thien Ly, Kong Chang Yi, Takeshi Sako
Summary: CO2-expanded hexane serves as an efficient extractor for obtaining high-yield oil with low phosphorus concentration from rice bran, outperforming supercritical CO2 and liquid CO2 in terms of extraction efficiency.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION
(2021)
Article
Food Science & Technology
Xinyi Yu, Helin Li, Xiaojuan Wu, Wei Wu
Summary: This study found that the structure of rice bran protein is influenced by the dephenolization time. The total phenolics content in defatted rice bran and rice bran protein decreased with increasing dephenolization times, while the free sulfhydryl content of rice bran protein increased. The flexibility of secondary structure and spatial structure of rice bran protein reached the highest level after two dephenolization cycles, while the absolute value of Zeta potential and particle size reached the lowest value after two dephenolization cycles. The results of this study provide a theoretical reference for regulating the structural characteristics of rice bran protein.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Siyu Zhang, Sarah A. Willett, Joseph R. Hyatt, Silvana Martini, Casimir C. Akoh
Summary: Phenolic compounds like 1-o-galloylglycerol, rosmarinic acid, and BHT showed the highest oxidative stability in structured lipids, with a mixture of 1-o-galloylglycerol and tocopherols performing the best in protecting against oxidation.
Article
Chemistry, Applied
Juhee Lee, Sarah A. Willett, Casimir C. Akoh, Silvana Martini
Summary: This research showed that high-intensity ultrasound can alter the physical properties of structured lipids without affecting their oxidation levels.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2022)
Article
Food Science & Technology
Yuhang Chen, Yuxin Wang, Jun Jin, Qingzhe Jin, Casimir C. Akoh, Xingguo Wang
Summary: Softening and fat bloom are serious quality defects for dark chocolates, mainly caused by insufficient melting characteristics of cocoa butter (CB). Mango kernel fat stearin (MKFS) and hard palm-mid fraction (HPMF) with similar triacylglycerol structure to CB can improve both heat and bloom stabilities, making them suitable for hot climates.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jun Jin, Siyu Zhang, Casimir C. Akoh
Summary: Monoacylglycerols (MAGs) containing polyunsaturated fatty acids (PUFAs) at the sn-2 position were prepared from menhaden oil and single cell oil in this study. The optimal alcoholysis reaction was catalyzed by mixed lipases, followed by purification through liquid-liquid extraction and further concentration. A systematic method for product identification using Electrospray Ionization High-Resolution Accurate-Mass Tandem Mass Spectrometry and Nuclear Magnetic Resonance was established. The final products contained 69.3-71.5 g/100g of 2-MAGs, with PUFAs ranging from 60.2 to 61.6 g/100g, and can potentially be used for the production of functional lipids for health purposes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Fei Yang, Wen-Jun Zhu, Paba Edirisuriya, Qing Ai, Kai Nie, Xiang-Ming Ji, Yong Li, Kequan Zhou
Summary: The combination of Clostridium cochlearium and Lactobacillus acidophilus showed beneficial effects on body weight control and glucose metabolism in high-fat diet-induced obese mice. This effect was potentially mediated by the modulation of gut microbiota, leading to reduced obesity and improved glucose homeostasis.
Article
Food Science & Technology
Jun Jin, Qingzhe Jin, Casimir C. Akoh, Xingguo Wang
Summary: This review discusses the use of StOSt-rich fats to address chocolate softening and fat bloom issues, highlighting their sources and preparation techniques. It emphasizes the importance of increasing StOSt levels and removing interfering components to improve chocolate quality.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Fei Yang, Wenjun Zhu, Paba Edirisuriya, Qing Ai, Kai Nie, Xiangming Ji, Kequan Zhou
Summary: The study found that utilizing Clostridium cochlearium as a probiotic can significantly reduce weight gain caused by a high-fat diet, decrease fat mass, and improve insulin sensitivity. Additionally, Clostridium cochlearium can also improve obesity-related metabolic abnormalities by regulating specific metabolic pathways and biomarkers. Further research is needed to explore the related metabolites and metabolic pathways, suggesting Clostridium cochlearium has the potential to be developed as a promising new probiotic for preventing or alleviating obesity and diabetes in humans.
EUROPEAN JOURNAL OF NUTRITION
(2022)
Article
Chemistry, Applied
Siyu Zhang, Joseph R. Hyatt, Casimir C. Akoh
Summary: In this study, a multi-functional galloylated structured lipid DOGG was successfully synthesized using immobilized food grade Candida antarctica lipase B. The reaction conditions were optimized and the structure of the product was confirmed. The enzyme showed good reusability and DOGG has potential applications as an antioxidant and nutraceutical.
Article
Engineering, Chemical
Yiwen Li, Hea Jin Park, Haning Xiu, Casimir C. Akoh, Fanbin Kong
Summary: An ex vivo porcine intestinal model was used to predict the effective permeability (Peff) of nutrients, and it closely predicted the Peff of two model nutrients in humans. The model showed similar results to an in vitro dialysis model, and both models have potential for predicting nutrient bioavailability.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Carla Cifuentes-Collari, Rodrigo Valenzuela-Baez, Jose Luis Guil-Guerrero, Casimir C. Akoh, Miguel Angel Rincon-Cervera
Summary: This study synthesized 1,3-diacylglycerols containing stearidonic acid, gamma-linolenic acid, and alpha-linolenic acid through lipase-mediated catalysis, and investigated their potential as functional ingredients in foods for weight and obesity management.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
A. Jones, S. Zhang, C. C. Akoh, S. Martini
Summary: In this study, the effects of anhydrous milk fat (AMF) and AMF fractionated at different temperatures on water loss (WL) and physical properties of butter were evaluated. It was found that the addition of higher melting AMF fractions in the cream resulted in decreased WL, while lower melting AMF fractions decreased WL when incorporated in the working step.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Food Science & Technology
Byung Hee Kim, Jihyun Hwang, Casimir C. Akoh
Summary: This review summarizes recent studies on the use of microbial lipases, particularly Eversa Transform 2.0 and Lecitase Ultra, as biocatalysts in both liquid and immobilized forms. The application of these lipases includes various industrial processes such as fat/oil processing, food preparation, cosmetics and pharmaceuticals production, environment-friendly materials production, and chiral resolution. The immobilized lipases showed the potential for repeated use. Commercial preparation of immobilized lipases could enhance their industrial application.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Siyu Zhang, Casimir C. Akoh
Summary: This research overcame the oxidative instability of o3-3 fatty acids (FAs) by combining processing techniques with antioxidant addition. The resulting microencapsulated oleogel with 1-o-galloylglycerol (GG) as antioxidant showed similar physicochemical properties to store-bought yogurt using saturated fat source. These findings could pave the way for incorporating o3-3 FAs into a variety of products in the future.
Article
Agricultural Engineering
Yuhang Chen, Yuxin Wang, Xiaoyu Zheng, Jun Jin, Qingzhe Jin, Casimir C. Akoh, Xingguo Wang
Summary: This article investigated the composition and structural characteristics of mangosteen seed fat (MSF), which was found to be rich in stearic acid, linoleic acid, and oleic acid. The triacylglycerol structure of MSF was relatively uniform, and showed a steep solid fat content profile as temperature increased. The study suggests that MSF may have potential applications in the manufacture of products that require specific crystal forms, such as mucosal delivery tablets, skincare products, and cosmetics.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Meeting Abstract
Chemistry, Applied
Joseph Hyatt, Casimir Akoh, Siyu Zhang
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2022)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
