Article
Chemistry, Applied
Jixian Mao, Yujie Gao, Zong Meng
Summary: The crystallization behavior of anhydrous milk fat (AMF)/palm stearin (POs)/diacetyl tartaric acid ester of mono (di)glycerides (DATEM) oleogel blends was studied. The addition of DATEM oleogels inhibited crystal growth and reduced the size of crystalline nanoplatelets. Moreover, the DATEM oleogels promoted the transition of blends to a more stable beta polymorphism. The nonlinear rheological behavior of the blends was analyzed, and the addition of DATEM oleogels made the blends more resistant to deformations and reduced the rearrangement behavior of crystal microstructure.
Article
Chemistry, Applied
Jixian Mao, Yujie Gao, Zong Meng
Summary: A comparison was made between the crystallization and phase behavior of binary blends of anhydrous milk fat (AMF)/ palm stearin (POs) and POs/palm oil (PO). The POs/POs blends exhibited good compatibility, while the AMF/POs blends showed poor compatibility, dominated by eutectic behavior. The addition of POs increased the liquid phase transition temperature and induced the formation of beta crystal forms in over 70% of the POs. The inclusion of soybean oil improved the compatibility of the ternary system and provided potential formulations for non-hydrogenated puff pastry margarine production.
Article
Food Science & Technology
Xiaosan Wang, Zhuoneng Huang, Lei Hua, Feng Zou, Xinyi Cheng, Xingguo Wang
Summary: The study synthesized OPL enzymatically and established a physical blending model to prepare HMFS. The optimized HMFS formula resulted in a similarity score of 84.98 with HMF, suggesting potential use in infant formula.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Juan Tamayo Cabezas, Amanda Waglay, Salwa Karboune
Summary: The study investigated lipase-catalyzed synthesis of fructosyl myristic acid esters as natural food biosurfactants in low solvent reaction media, finding the chain length of fructose-based glycosides to be inversely proportional to bioconversion yield; substituting myristic acid reaction media with oleic acid can lead to similar bioconversion yield.
Article
Food Science & Technology
T. Hasan, Y. Y. Thoo, C. L. Chew, P. S. Kong, L. F. Siow
Summary: This study systematically investigated the ternary blends of palm kernel oil, soybean oil, and two types of palm stearin as potential alternatives to milk fat in frozen dessert. The results showed that certain ratios of these blends had similar microstructure and solid fat content as milk fat, allowing them to be completely melted at body temperature and provide similar mouth feel as milk fat at room temperature. However, the fatty acids constituent, triacylglycerols composition, and melting behavior of the blends were different from milk fat.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Biochemistry & Molecular Biology
Ahmed Abdelgawad, Mounir Eid, Wael Abou-Elmagd, Mohsen Abou-Elregal
Summary: The study identified NovoCor ADL and Lipozyme TL 100L as low-cost lipases suitable for synthesizing structured phenolic lipids with high antioxidant activity. It also found a positive synergistic effect between 1,3-specific lipase and non-specific lipase, which could potentially serve as a cost-effective alternative to the expensive N435 lipase.
BIOCATALYSIS AND BIOTRANSFORMATION
(2022)
Article
Food Science & Technology
Hasrul Abdi Hasibuan, Azis Boing Sitanggang, Nuri Andarwulan, Purwiyatno Hariyadi
Summary: This research focused on producing triacylglycerols rich in palmitic acid (PA) at the sn-2 position through acetone fractionation from hard palm stearin (HPS). The optimal conditions were found to be a HPS-to-acetone ratio of 1:5 (w/v) and 30 degrees C, resulting in triacylglycerols with over 91% PA, of which 88% was at the sn-2 position.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Jie Fan, Qiongfen Yu, Ming Li, Jie Chen, Yunfeng Wang, Ying Zhang, Guoliang Li, Xun Ma, Hao Zhong, Yamei Yu
Summary: Lignin was successfully extracted from waste palm fiber and utilized as a dehumidifying material. The optimum conditions for extraction were determined, and the yield of lignin was 56.2%. The extracted lignin was directly used to produce lignin-based activated carbon fibers (LACFs) with superior properties.
BIORESOURCES AND BIOPROCESSING
(2022)
Article
Chemistry, Applied
Priscila Sayuri Shiki, Gabriela Nayana Perreira, Alessandra Ctistina de Meneses, Debora de Oliveira, Lindomar Alberto Lerin
Summary: This study evaluated the synthesis of benzyl benzoate ester using commercial immobilized lipases, and optimized the production through experimental design. The results showed that the conversion rate of the reaction varied under different conditions, and benzyl benzoate exhibited moderate antimicrobial activity against S. aureus.
BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY
(2022)
Article
Food Science & Technology
K. Cevik, H. Yalcin
Summary: This study investigated the microencapsulation of palm oil fractions using skim milk powder and maltodextrin by spray drying. The results showed that the ratio of coating materials had an impact on the efficiency and yield of microencapsulation.
Review
Food Science & Technology
Xueqing Li, Liuping Fan, Yuanfa Liu, Jinwei Li
Summary: This article discusses the application potential of food emulsion gels in food 3D printing and the issue of their mechanical properties. Four strategies for improving the mechanical properties of emulsion gels are summarized, including internal reinforcement and external reinforcement.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Xin Hong, Qiaoli Zhao, Yuanfa Liu, Jinwei Li
Summary: This review provides an overview of the fundamentals and applications of water-in-oil (W/O) emulsions, discussing the challenges in achieving long-term stability and the use of natural stabilizers. The review also proposes promising research trends for W/O emulsions, including the development of high internal phase emulsions (HIPEs) and the search for novel plant-derived stabilizers.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Physical
Sahar Pakbaten Toopkanloo, Tai Boon Tan, Ling-Zhi Cheong, Yuanfa Liu, Chin Ping Tan
Summary: This study evaluated the physical and constitutional changes of liposomes based on mixed soy lecithin by using highly lipophilic compounds. The bio-accessibility of quercetin-loaded liposomes was examined in vitro, and the effects of particle size, polydispersity index, zeta potential, membrane stabilizers, membrane fluidity, and encapsulation efficacy were investigated. The results showed that different membrane additives had a significant impact on the micellization of quercetin in the gastrointestinal tract. The bio-accessibility of quercetin strongly depended on its retention in the liposomal bilayer and the entrapment capacity of the system.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Nanxi Shu, Xiaoying Chen, Xian Sun, Xinyu Cao, Yuanfa Liu, Yong-Jiang Xu
Summary: Sensory evaluation is a crucial part of food production strategy, but the traditional methods are time-consuming and subjective. Metabolomics, as an emerging technology, offers a promising approach for sensory evaluation by providing comprehensive chemical composition information and revealing changes and functions in food sensory properties.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Mi Zhang, Liuping Fan, Yuanfa Liu, Jinwei Li
Summary: The objective of this study was to effectively migrate gallic acid (GA) to the oil-water interface and inhibit lipid oxidation in water-in-oil (W/O) emulsions. The conjugate of GA and a natural emulsifier (pea protein isolate, PPI) showed superior binding efficiency and stability. The conjugate exhibited enhanced functional properties, including antioxidant and interfacial properties. It also improved the physical stability and oxidative stability of the W/O emulsion. These findings have important implications for interface engineering and improving the oxidative stability of W/O emulsions.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Qiaoli Zhao, Liuping Fan, Yuanfa Liu, Jinwei Li
Summary: The study explored the feasibility of preparing mayonnaise-like high internal phase Pickering emulsions (HIPPEs) using phosphorylated perilla protein isolate-chitosan composite nanoparticles (LZPI-CS CNPs) as inks for 3D printing and delivery vehicles for lipid-soluble 8-carotene. Incorporating chitosan into LZPI-CS CNPs significantly enhanced the stability and controllability of HIPPEs during 3D printing, while also improving the stability of encapsulated 8-carotene. This complexation strategy provides a promising approach for constructing HIPPEs as inks and delivery vehicles for hydrophobic bioactive components.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Qiaoli Zhao, Xin Hong, Liuping Fan, Yuanfa Liu, Jinwei Li
Summary: This study investigated the interfacial behavior of phosphorylated perilla protein isolate and tea saponin in high internal phase emulsions, and found that the concentration of tea saponin played a crucial role in the performance and stability of the emulsions.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Zhan Ye, Yuanfa Liu
Summary: This article reviews the major types and biofunctional roles of rapeseed polyphenols, as well as the influence of rapeseed oil processing technologies on these polyphenols. Future research directions include producing nutritional rapeseed oils with higher levels of polyphenols. Rapeseed polyphenols are classified into phenolic acids and polyphenolic tannins, both of which have various biofunctional roles and beneficial effects on human health. The processing technologies of rapeseed oil significantly affect the polyphenol content and activity, and novel techniques such as aqueous enzymatic extraction and subcritical or supercritical extraction show advantages in producing rapeseed oil with higher polyphenol levels.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Fucheng Guan, Zheng Li, Jun Tian, Yihang Zhang, Jianbing Sun, Jing Guo, Yuanfa Liu
Summary: Biomass-based aerogel fibers have been developed using a directed freezing-assisted forced stretching strategy to overcome their disadvantages of low mechanical strength, poor long-range order, and easy combustion. The Ca-alginate/polyvinyl alcohol (Ca-A/PVA) aerogel fibers with long-range-ordered pores exhibit excellent comprehensive mechanical properties. The strategy presented in this study is also applicable to other alginate-based aerogel fibers.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Ziwen Ding, Fan Jiang, Jiachen Shi, Yanan Wang, Mengxue He, Chin Ping Tan, Yuanfa Liu, Yong-Jiang Xu
Summary: This study developed an MS-MN-based foodomics approach to investigate the composition and anti-obesity activity of cannabinoids in hemp oil. The results showed that cannabinoids can alleviate high glucose-induced increases in lipids and carbohydrates, and decreases in amino acid and nucleic acid. Additionally, they were found to regulate gene expression levels associated with lipid synthesis and kinetism.
MOLECULAR NUTRITION & FOOD RESEARCH
(2023)
Article
Engineering, Chemical
Miao Xing, Wenwen Zhang, Yuanfa Liu, Jing Guo, Yue Yu
Summary: A chelating membrane was developed for simultaneous removal of metal ions and proteins from simulated wastewater. The membrane exhibited excellent separation performance for a mixture of single ion and protein, with over 90% removal of ions and rejection of proteins (except for Cd2+). Metal ion removal mainly relied on the chelation of amidoxime groups, while protein removal was impacted by the damaging effect of heavy metals. Increasing metal ion content and protein concentration hindered the removal efficiency of each other.
CHEMICAL ENGINEERING & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Tian Tian, Farah Zaaboul, Shipeng Yin, Zhan Ye, Yanwen Sun, Jialiang Zhao, Yuanfa Liu
Summary: This study analyzed the oxidative stability of pecan kernels and the behavior of oleosomes during storage. The results showed that the oxidation index of pecan oil increased significantly after 20 days of storage. There was a relationship between the damage of oleosomes in pecans and their oxidative stability. The rupture of oleosomes increased the contact between oil and oxygen, accelerating the oxidation process. Further analysis revealed that the oil content of oleosomes decreased during storage, while their particle size increased significantly. It is likely that the hydrolysis of endogenous proteins, particularly oleosins, caused the rupture of oleosomes. This led to an increase in the content of free fatty acids and oxidized triacylglycerols, while the content of polyunsaturated fatty acids decreased significantly. An in-vitro model confirmed that the rupture of oleosomes resulted in oil leakage and accelerated the oxidation of endogenous oil.
Article
Food Science & Technology
Yu Wang, Xinyu Cao, Jiachen Shi, Xue Li, Yuanfa Liu, Yong-Jiang Xu
Summary: The study identified epoxy triglycerides (ETGs) as the most toxic component in thermally oxidized vegetable oil. A qualitative analysis method using liquid chromatography-mass spectrometry (LC-MS) was developed to track the dynamics of ETGs. The results showed that the generation of ETGs was influenced by heating time, temperature, and the degree of unsaturation of the oil.
Article
Microbiology
Yun Jia, Yuanfa Liu, Wanrong Hu, Wen Cai, Zhaojun Zheng, Cheng Luo, Dongliang Li
Summary: This study used high-throughput sequencing and correlation analysis to examine the microbial community structure and metabolic functions during the fermentation of cigar tobacco leaves. It found that Staphylococcus and Aspergillus were the dominant bacteria and fungi, respectively, during the fermentation process. Furthermore, Candida was identified as a critical microbe that contributed to the degradation of nitrogenous substances, synthesis of flavor components, and stability of the microbial community. In vitro isolation and bioaugmentation experiments demonstrated that Candida parapsilosis and Candida metapsilosis could effectively reduce alkaloid content and increase flavor component content in tobacco leaves. This research provides valuable insights for the development of microbial starters and targeted regulation of cigar tobacco quality.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Chemistry, Applied
Mi Zhang, Liuping Fan, Yuanfa Liu, Jinwei Li
Summary: Alkali treatment was used to enhance the functional properties of chickpea protein isolate (CPI) and promote its combination with gallic acid (GA), resulting in increased antioxidant activity and improved structural and functional properties. The addition of alkali-treated CPI and CPI-GA combinations to emulsions improved physical stability and chemical stability.
FOOD HYDROCOLLOIDS
(2023)
