Article
Agriculture, Dairy & Animal Science
Einar Vargas-Bello-Perez, Juan J. Loor, Philip C. Garnsworthy
Summary: This study evaluated short-term variations of trans fatty acids (TFA) in plasma lipoproteins and ruminal fermentation parameters of non-lactating cows subjected to ruminal pulses of vegetable oils. Results showed an accumulation of several C18:1 TFA in plasma and lipoproteins, especially on the third day of pulsing. Different C18:1 TFA responded differently to treatments over time.
Article
Nutrition & Dietetics
Liping Huang, Adedayo E. E. Ojo, Judith Kimiywe, Alex Kibet, Boni M. M. Ale, Clementina E. E. Okoro, Jimmy Louie, Fraser Taylor, Mark D. D. Huffman, Dike B. B. Ojji, Jason H. Y. Wu, Matti Marklund
Summary: While the prevalence of industrially produced trans-fatty acids (iTFA) in African countries is largely unknown, this study investigated the presence of ingredients indicative of iTFAs in pre-packaged foods collected from Kenya and Nigeria. The findings revealed a low proportion of products containing specific ingredients suggestive of iTFAs, but a higher proportion containing non-specific ingredients. Additionally, the reporting of trans-fatty acid levels was generally low in both countries.
Article
Chemistry, Applied
Zihan Xu, Shanshan Liu, Mingyue Shen, Jianhua Xie, Jun Yang
Summary: The study found that C18:3 TFAs were the predominant TFAs in linseed oils, with about 9% of the samples having TFA contents above 2 g/100 g fat. The average level of TFAs in refined linseed oils was higher than that in unrefined oils. Correlation analyses showed that C18:3 TFAs exhibited significant negative correlations with acid value, levels of acetone, trans-2-nonenal, campesterol, and alpha-linolenic acid.
Review
Food Science & Technology
Harsh B. Jadhav, Uday Annapure
Summary: Designer lipid is a chemically or enzymatically modified lipid with superior physicochemical properties and nutritional benefits, widely used in the food and pharmaceutical industries. Its demand has been increasing due to its unique properties and health benefits.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Green & Sustainable Science & Technology
Misel J. Sisi, Mohammed Rafiuddin Ahmed, David Rohindra
Summary: This study experimentally determined the dynamic viscosities and densities of several vegetable oils and examined the relationship between their properties and activation energy parameters. The results showed that the nature and proportion of different types of fatty acids present in the oils significantly affected their viscosity and density.
SUSTAINABLE ENERGY TECHNOLOGIES AND ASSESSMENTS
(2022)
Article
Chemistry, Multidisciplinary
Magdalena Wirkowska-Wojdyla, Marta Chmiel, Ewa Ostrowska-Ligeza, Agata Gorska, Joanna Brys, Miroslaw Slowinski, Agnieszka Czerniszewska
Summary: Enzymatic interesterification can produce a wide range of lipids with modified structures. The study showed that interesterified fats had lower oxidative stability compared to non-interesterified fats, and meat batters with interesterified fats had a higher content of unsaturated fatty acids but lower apparent viscosity than control meat batters.
APPLIED SCIENCES-BASEL
(2021)
Article
Nutrition & Dietetics
Ghada Ismail, Randa Abo El Naga, Maysaa El Sayed Zaki, Jana Jabbour, Ayoub Al-Jawaldeh
Summary: Around one third of products in the Egyptian market have a high TFA content, especially traditional meat products and fried foods with used oils.
Article
Agriculture, Multidisciplinary
Tereza Honzikova, Martin-Paul Agbaga, Robert Eugene Anderson, Richard Brush, Mohiuddin Ahmad, Lenka Musilkova, Karolina Sejstalova, Katsiaryna Alishevich, Radek Benes, Petra Simicova, Marketa Bercikova, Vladimir Filip, Jan Kyselka
Summary: The ELOVL4 enzyme plays an important role in the biosynthesis of very-long-chain polyunsaturated fatty acids (VLC-PUFAs), which are crucial for neuronal and reproductive function. Mutations in ELOVL4 contribute to retinal degenerative diseases. Recent studies have shown a decrease in VLC-PUFAs with aging and a significant loss in patients with age-related macular degeneration. The development of a chemical approach for the synthesis of VLC-PUFAs from fish oils is reported.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Nutrition & Dietetics
Teresa Padro, Anallely Lopez-Yerena, Antonio Perez, Gemma Vilahur, Lina Badimon
Summary: High-density lipoproteins (HDLs) are complex particles that have multiple cardiovascular protective properties. Diet, specifically supplementation with ?3 and phytosterols, has been shown to improve the lipid profile of HDL. This study found that ?3 supplementation had greater effects on HDL lipidome compared to phytosterols, particularly in cholesteryl esters (CEs). Furthermore, the HDL lipidome was found to be sex-dependent. Overall, this study highlights the importance of diet and sex in modulating the HDL lipid profile.
Review
Plant Sciences
James G. Wallis, Jesse D. Bengtsson, John Browse
Summary: Vegetable oils are a major source of calories in human diets but their fatty acid compositions are not ideal. Strategies such as transgenic expression of desaturases and downregulation of FatB thioesterase have been developed to lower oil saturates and improve nutrition.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Chemistry, Applied
Qin Guo, Tian Li, Yang Qu, Xinping Wang, Li Liu, Hongzhi Liu, Qiang Wang
Summary: The study revealed that plant sterols can effectively inhibit the formation of trans fatty acids in peanut oil, mainly due to their hydroxyl site activities. The differences in FMOE and BDE of plant sterol molecules are closely related to the rate of inhibition of isomerization.
Article
Agricultural Engineering
Maria Sarno, Mariagrazia Iuliano, Gianluca Viscusi, Antonio Zarli, Paolo Ciambelli
Summary: The study introduces a novel catalyst obtained from one-step synthesis, boasting high activity and full selectivity towards 9-octadecanoic acid in the presence of low stearic acid. This catalyst, operating under mild conditions, utilizes the adsorbent properties of few-layer graphene to achieve favorable cis-C18:1/C18:0 ratios in the hydrogenation of canola oil.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Food Science & Technology
Yundong Lai, Dongming Li, Tieliang Liu, Chuyun Wan, Yi Zhang, Yufei Zhang, Mingming Zheng
Summary: A solvent-free enzymatic interesterification strategy was proposed for the synthesis of medium and long-chain triacylglycerols (MLCTs). The immobilized biocatalyst CSL@HHSS showed higher activity, wider applicability, and excellent reusability. Different oils were used as substrates to produce MLCTs with catalytic yields ranging from 69.6% to 78.0% within 20 minutes. This study presents an effective and sustainable strategy for functional MLCTs production.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Tanya Nagpal, Jatindra K. Sahu, Sunil K. Khare, Khalid Bashir, Kulsum Jan
Summary: Trans fats are desired by the edible oil industry for their functionality, but they have adverse effects on human health and nutrition in food. Global regulatory actions have been taken to eliminate trans fats from the food supply, with the World Health Organization leading a REPLACE action plan to achieve this by 2023. Various technologies have been developed to reduce trans fats in food, with interesterification and oleogelation emerging as promising methods.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Chemistry, Physical
Summayia Inam, Muhammad Asif Hanif, Umer Rashid, Farwa Nadeem, Fahad A. Alharthi, Elham Ahmed Kazerooni
Summary: This study aimed to improve the properties of biodiesel by utilizing interesterification and hydrolysis processes on Pongamia pinnata oil. The treated biodiesel showed better cold flow properties and met the international fuel standards.