Investigation of the effect of hydrocarbons and monoesters in the gelators’composition on the properties of edible oleogel

Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,the individual components can be added to the original wax gelator.The content of hydrocarbons and wax esters greatly affects the structuring process of liquid edible oils with waxes.The aim of this study was to evaluate the possibility of modifying the properties of beeswax as a gelling agent by adding hydrocarbons or monoesters to obtain oleogels with specific properties.Various tests were conducted to assess the changes in the oleogel properties,such as color,microstructure,oil-binding capacity,thermal and textural properties.The research results have shown that the addition of the studied fractions has led to a significant change in all properties of oleogels.The initial size of oleogel crystals(7.29±1.80μm)changed after adding fractions,varying from 5.28μm to 12.58μm with hydrocarbons and from 9.95μm to 30.41μm with wax esters.The addition of 30%–50% hydrocarbons decreased the ability of the oleogels to bind oil and made them less firm compared to samples with 10%-20% hydrocarbons.Adding 10%-20% monoesters increased the firmness of the oleogels,but this indicator decreased when their content was increased to 50%.The obtained data indicate that hydrocarbons and wax esters can be used for targeted correction of the gelling properties of beeswax.

Pumpkin seeds as nutraceutical and functional food ingredient for future:A review

Pumpkin belongs to the family of Cucurbitaceae,which comprises several species that has economical as well as agronomical importance.All parts of pumpkin are edible and laden with beneficial neutraceutical compounds.Pumpkin seeds are valuable source protein which can help in eradicating protein malnutrition and lipids(rich in PUFAs)contains essential as well as non essential fatty acids which prevents from various ailments like cancer and other cardiovascular diseases.Since,seeds of pumpkin are abundant in macro(magnesium,phosphorous,potassium,sodium and calcium)and micro minerals(iron,copper,manganese,zinc and selenium),they can be used as an incredible dietary supplement which in turn helps in curbing various deficiency disorders.This review enlightens the characteristics of pumpkin seeds,process of valorization of pumpkin seeds and the effect of processing on their nutritional composition which have been studied currently with the aim to use this wonder seeds for human wellbeing.Pumpkin seeds possess many bioactive compounds like polyphenols,flavonoids,phytosterols and squalene which makes it a lucrative raw material for pharmacological and food industries.Pumpkin seeds work as anti-depressant and helps majorly in the treatment of benign prostate hyperplasia(BHP).Daily consumption of pumpkin seeds can reduce the chances of Alzheimer's and Parkinson's disease.Pumpkin seeds are rich in tocopherols and can be used for oil extraction for edible purposes and utilized in other food formulations for future use.

Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat

Mature wheat kernels contain three main parts:endosperm,bran,and germ.Flour milling results in multiple streams that are chemically different;however,the distribution of antioxidants and phenolic compounds has not been well documented in terms of conventional milling by-product streams.In this study,multiple analytical methods were used to investigate antioxidant activity and phenolic compound compositions of hard red winter wheat(whole ground wheat),the parts of a wheat kernel(bran,flour,germ),and wheat by-product streams(mill feed,red dog,shorts)for the first time.For each mill stream,phenolic compounds(total,flavonoid,and anthocyanin contents)were determined and antioxidant activities were evaluated with 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical-scavenging activity,ferric reducing/antioxidant power(FRAP),and total antioxidant capacity assays.Significant differences(P<0.05)were observed in phenolic concentrations among fractions of bran,flour,and germ milled from the same kernels and noted that germ accounts for the majority of antioxidant properties,whereas bran contains a substantial portion of phenolic compounds and anthocyanins.Mill feed was high in phenolic content(5.29 mg FAE/g),total antioxidant capacity(866 mg/g),and antioxidant activity(up to 75% DPPH inhibition and 20.26μmol FeSO_(4)/g).The comprehensive information on distribution of antioxidants and phenolic compounds provides insights for future human consumption of commonly produced co-products from flour milling,and for selecting and using different milling fractions to make foods with improved nutritional properties.

Impact of sourdough fermentation on nutrient transformations in cereal-based foods:Mechanisms,practical applications,and health implications

Sourdough is often considered a healthy choice and quality improver for use in cereal production due to its unique microbial composition and fermentation properties.During sourdough fermentation of cereals,biotransformation of nutrients occurs,resulting in notable changes to proteins,carbohydrates,fats,vitamins,and minerals.Each nutrient undergoes specific transformations,providing various advantages for human health.Proteins undergo hydrolysis to produce small molecular weight peptides and amino acids that are more easily digested and absorbed by the human body.Carbohydrates break down to improve the digestibility and absorption of cereals and lower the glycemic index.Fatty acids experience oxidation to produce new substances with health benefits.Additionally,the application of sourdough fermentation can enhance the texture,flavor,and nutritional value of cereal foods while also extending their shelf life and improving food safety.In conclusion,sourdough fermentation has a broad range of applications in cereal food processing.Further research is encouraged to investigate the mechanisms and processes of sourdough fermentation to develop even more nutritious,healthy,and flavorful cereal-based foods.

Differential roles of C-3 and C-6 phosphate monoesters in affecting potato starch properties

The effects of starch phosphate monoester content(SPC),namely C-3(C3P)and C-6 phosphate monoesters(C6P),on the starch properties were investigated using four potato starches with varied SPC/C3P/C6P and two nonphosphorylated maize starches with a similar range of amylose content(AC)as controls.The starch property results showed that a higher SPC is associated with lower turbidity,storage and loss modulus after storage,and water solubility,but higher swelling power(SP)and pasting viscosities.These findings suggested that SPC inhibited molecular rearrangement during storage and starch leaching during heating,and enhanced swelling and viscosities due to increased hydration and water uptake caused by the repulsion effect of phosphate groups and a less ordered crystalline structure.Increased SPC also resulted in lower resistant starch(RS)content in a native granular state but higher RS after retrogradation.Pearson correlations further indicated that SPC/C3P/C6P were positively correlated with peak(r^(2)=0.925,0.873 and 0.930,respectively),trough(r^(2)=0.994,0.968 and 0.988,respectively),and final viscosities(r^(2)=0.981,0.968 and 0.971,respectively).Notably,SPC,mainly C3P,exhibited a significantly positive correlation with SP(r^(2)=0.859)and setback viscosity(r^(2)=0.867),whereas SPC,mainly C6P,showed a weak positive correlation with RS after retrogradation(r^(2)=0.746).However,SPC had no significant correlations with water solubility,turbidity and rheology properties,which were more correlated with AC.These findings are helpful for the food industry to select potato starches with desired properties based on their contents of SPC,C3P,or C6P.

Study on the green extraction of corncob xylan by deep eutectic solvent

Corn as one of the world's major food crops,its by-product corn cob is also rich in resources.However,the unreasonable utilization of corn cob often causes the environmental pollution,waste of resources and other problems.As one of the most abundant polymers in nature,xylan is widely used in food,medicine,materials and other fields.Corn cob is rich in xylan,which is an ideal raw material for extracting xylan.However,the intractable lignin is covalently linked to xylan,which increases the difficulty of xylan extraction.It has been reported that the deep eutectic solvent(DES)could preferentially dissolve lignin in biomass,thereby dissolving the xylan.Then,the xylan in the extract was separated by ethanol precipitation method.The xylan precipitate was obtained after centrifugation,while the supernatant was retained.The components of the supernatant after ethanol precipitation were separated by the rotary evaporator.The ethanol,water and DES were collected for the subsequent extraction of corn cob xylan.In this study,a novel way was provided for the green production of corn cob xylan.The DES was used to extract xylan from corn cob which was used as the raw material.The effects of solid-liquid ratio,reaction time,reaction temperature and water content of DES on the extraction rate of corn cob xylan were investigated by the single factor test.Furthermore,the orthogonal test was designed to optimize the xylan extraction process.The structure of corn cob xylan was analyzed and verified.The results showed that the optimum extraction conditions of corn cob xylan were as follows:the ratio of corn cob to DES was 1:15(g:mL),the extraction time was 3 h,the extraction temperature was 60℃,and the water content of DES was 70%.Under these conditions,the extraction rate of xylan was 16.46%.The extracted corn cob xylan was distinctive triple helix of polysaccharide,which was similar to the structure of commercially available xylan.Xylan was effectively and workably extracted from corn cob by the DES method.This study provided a new approach for high value conversion of corn cob and the clean production of xylan.

Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS

An isotope dilution ultra-performance liquid chromatography-triple quadrupole mass spectrometry method was developed to simultaneously detect two typical kinds ofα,β-unsaturated aldehydes,namely 4-hydroxy-2-hexenal(4-HHE)and 4-hydroxy-2-nonenal(4-HNE),in foods.The proposed method exhibited a linear range of 10-1000 ng/mL with a limit of detection of 0.1-2.0 ng/g and a limit of quantification of 0.3-5.0 ng/g.The recovery rates of these typical toxic aldehydes(i.e.,4-HHE,4-HNE)and their d3-labeled analogues were 91.54%-105.12%with a low matrix effect.Furthermore,this proposed method was successfully applied to a real frying system and a simulated digestion system,wherein the contents of 4-HHE and 4-HNE were determined for both.Overall,the obtained results provide strong support for further research into the production of 4-HHE and 4-HNE resulting from foods during oil digestion and frying.

Influence of broken kernels content on soybean quality during storage

Although it is recognized that the post-harvest system is most responsible for the loss of soybean quality,the real impact of this loss is still unknown.Brazilian regulation allows 15%and 30%of broken soybean for group I and group II(quality groups),respectively.However,the industry is not informed about the loss in the quality parameters of soybeans and its impacts during long-term storage.Therefore,the objective was to evaluate the effect of the breakage kernel percentage of soybean stored for 12 months.Content of 15% of breakage kernels did not affect soybean quality.However,content of 30% of breakage kernels affected significantly soybean quality,which was evidenced by the increase of up to 75% in moldy soybeans,72% in acidity,50% in leached solids,27% in electrical conductivity,and the decrease of up to 12% in soluble protein,6.4% in germination and 3.5% in thousand kernel weight after 8 months of storage.Although the legislation establishes a percentage limit,it is recommended to store soybeans with up to 15% breakage kernels.On the contrary,values higher than that can cause a significant reduction in soybean quality,resulting in commercial losses.

Mass transfer process of peanut protein extracted by bis(2-ethylhexyl)sodium sulfosuccinate reverse micelles

The liquid-liquid extraction method using reverse micelles can simultaneously extract lipid and protein of oilseeds,which have become increasingly popular in recent years.However,there are few studies on mass transfer processes and models,which are helpful to better control the extraction process of oils and proteins.In this paper,mass transfer process of peanut protein extracted by bis(2-ethylhexyl)sodium sulfosuccinate(AOT)/isooctane reverse micelles was investigated.The effects of stirring speed(0,70,140,and 210 r/min),temperature of extraction(30,35,40,45,and 50℃),peanut flour particle size(0.355,0.450,0.600,and 0.900 mm)and solidliquid ratio(0.010,0.0125,0.015,0.0175,and 0.020 g/mL)on extraction rate were examined.The results showed that extraction rate increased with temperature rising,particle size reduction as well as solid-liquid ratio increase respectively,while little effect of stirring speed(P>0.05)was observed.The apparent activation energy of extraction process was calculated as 10.02 kJ/mol and Arrhenius constant(A)was 1.91 by Arrhenius equation.There was a linear relationship between reaction rate constant and the square of the inverse of initial particle radius(1/r_(0)^(2))(P<0.05).This phenomenon and this shrinking core model were anastomosed.In brief,the extraction process was controlled by the diffusion of protein from the virgin zone interface of particle through the reacted zone and it was in line with the first order reaction.Mass transfer kinetics of peanut protein extracted by reverse micelles was established and it was verified by experimental results.The results provide an important theoretical guidance for industrial production of peanut protein separation and purification.

Extraction,chemical components,bioactive functions and adulteration identification of walnut oils:A review

Walnut oil is a functional wood oil known to researchers that may potentially be a large source of Chinese edible oils.There are various extraction methods for walnut oil,including traditional(pressing,solvent-and enzymeassisted extraction)and novel methods(microwave,ultrasound,supercritical CO_(2),subcritical and other extraction technologies).Walnut oil is rich in nutrients,including phytosterols,tocopherols,polyphenols,squalene and minerals.It provides many health benefits,such as antioxidant,antitumor,anti-inflammatory,antidiabetic and lipid metabolism-related functions.In addition,the authentication of walnut oil has received much research attention.The present review provides detailed research on walnut oil extraction,composition,health benefits and adulteration identification methods.The path toward further walnut oil improvement in the context of the market value of walnut oil is also discussed.

Hydrothermal treatment of pearl millet grains:Effects on nutritional composition,antinutrients and flour properties

Pearl millet(Pennisetum glaucum)is one of the major millets with high nutritional properties.This crop exhibits exceptional resilience to drought and high temperatures.However,the processing of pearl millet poses a significant challenge due to its high lipid content,enzyme activity,and presence of antinutrients.Consequently,it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable technologies.Hydrothermal treatment in the food industry has long been seen as promising due to its potential to reduce microbial load,inactivate enzymes,and improve nutrient retention.This study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl millet.The independent variables of the study were soaking temperature(35,45,55℃),soaking time(2,3,4 h),and steaming time(5,10,15 min).Treatment conditions had a statistically significant effect on nutrient retention.Major antinutrients like tannins and phytates were reduced by 0.99% to 5.94% and 0.36% to 6.00%,respectively,after the treatment.Lipase activity decreased significantly up to 10% with the treatment conditions.The findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.

Research progress on classification,source,application of phytosterol esters,and their thermal oxidation stability

Phytosterol esters can effectively decrease serum cholesterol concentration in the human body and prevent cardio-cerebrovascular diseases.It was found that phytosterol esters exhibited better solubility and bioavailability than free phytosterols.In recent years,phytosterol esters have attracted increasing attention.However,during food processing,phytosterol esters are susceptible to degradation at high temperatures,resulting in certain losses and formation of potentially harmful substances for humans.This paper reviews the relevant literatures and updates on the thermal oxidation stability of phytosterol esters in recent years from the following aspects:(i)Sources,physiological activities,and applications of phytosterol esters;(ii)Oxidation mechanism of phytosterol esters;(iii)Effects of phytosterols species,the volume of addition,food matrix,heating temperature and time,and antioxidants on the thermal loss and oxidation stability of phytosterol esters.The research progress on the safety of phytosterol esters is also discussed in detail.Additionally,the prospects for future research are highlighted.

A review:Health benefits and physicochemical characteristics of blended vegetable oils

Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value.There is no such edible oil/fat that meets all the recommendations from the health point of view.The fatty acid composition of vegetable oils decides the fate of the oil.Pure single oil is unable to provide a balanced amount of fatty acids(FAs)required/recommended on a daily intake basis.Blending oils/fats is an appropriate procedure of physically mixing multiple oils in suitable proportions which may provide functional lipids with improved antioxidant potential and desirable physical and chemical properties.This review piled up the accessible data on the blending of diverse oils/fats in the combination of binary,ternary,quaternary,or other types of oils into a single blended oil.Blending can be found very convincing towards appropriate FA profile,enhancement in physicochemical characteristics,and augmented stability for the period of storage or when used as cooking/frying processes which could ultimately serve as an effectual dietary intervention towards the health protectiveness.

Corrigendum regarding missing informed consents in previously published articles

The publisher would like to draw the reader's attention to the following errors.Informed consents were not included in the published version of the following articles that appeared in previous issues of Grain&Oil Science and Technology.The authors were contacted after publication to request informed consents for the following articles.The appropriate informed consents,provided by the authors,are included below.

Corrigendum Regarding Missing Ethics Approval Statements in Previously Published Articles

The publisher would like to draw the reader's attention to the following errors.Ethics approval statements were not included in the published version of the following articles that appeared in previous issues of Grain&Oil Science and Technology.The authors were contacted after publication to request ethical approval statements for the following articles.

Adsorption behavior of activated carbon for the elimination of zearalenone during bleaching process of corn oil

Zearalenone is a mycotoxin produced by Fusarium species.It frequently contaminates cereals used for foods or animal feeds,especially deposited in crude corn oil.Certain amounts of zearalenone can be removed during refining processes.In this study,we studied the influence of activated carbon and six industial absorbents(zeolite,diatomite,attapulgite,perlite,montmorillonite and activated clay)on the elimination of zearalenone during bleaching process of corn oil and explored the absorption mechanism of activated carbon.Results showed that activated carbon had an excellent adsorption capacity of zearalenone compared with the other six industrial adsorbents.For activated carbon,a high removal rate of zearalenone(exceeding 83%)from heavily zearalenone-polluted corn oil was achieved and the removal rate of zearalenone was kept above 60%after five regeneration cycles.The research on the adsorption mechanism of activated carbon showed that Freundlich adsorption isotherm model and pseudo-second-order kinetic model could well described the adsorption process.The thermodynamic study demonstrated that adsorption process was spontaneous and exothermic.Fourier transform infrared spectroscopy and Raman spectroscopy further revealed that activated carbon was effectively combined with zearalenone viaπ-πinteraction.Thus,activated carbon is an efficient and suitable adsorbent to control the levels of zearalenone during bleaching process of corn oil.This study not only proposed a systematic research scheme for the mechanism study of activated carbon for the elimination of zearalenone in corn oil,but also provided the scientific basis for developing effective methods to eliminate zearalenone in refined vegetable oils.

Effect of ultrasound and microwave pretreatment on sprouting,GABA,bioactive compounds,and other physicochemical properties of sorghum

Aim of this study is to see how ultrasound(US)and microwave(MW)pretreatments affectγ-aminobutyric acid(GABA)and physicochemical parameters of sorghum sprouts.Before sprouting,the sorghum was treated with the US at different time intervals(10,15,20 min)and MW at various power levels(10%,30%,50%).Sample treated by the US for 15 min showed the highest sprouting percentage of 97.33%.Both treatments induced stress in grain resulting in GABA accumulation substantially from the control where US for 15 min and MW at 10%power level had the highest of 87.14 and 66.97μg/g,respectively.US treatment for 20 min showed the highest total phenolic content(TPC)of 21.26 mg GAE/100 g,while on 10 min of treatment,it showed the highest antioxidant activity of 84.53%DPPH inhibition.The water absorption capacity and oil absorption capacity were the highest of 0.86 g/g and 0.98 g/g in the MW-treated sample at 10%output power respectively.In conclusion,the ultrasound treatment successfully accelerated the sprouting rate and GABA content while retaining total phenolic content,making it beneficial for developing functional foods.

Interactive effect of hot air roasting processes on the sensory property,allergenicity,and oil extraction of sesame(Sesamum indicum L.)seeds

Sesame seeds are a healthy food ingredient and an oil crop for sesame oil production;however,it has recently been recognized as an essential allergenic food by FAO/WHO.This research investigated the relationship between the hot air roasting process(at 120,150,and 180℃ for 10,20,and 30 min)and several quality attributes of sesame seeds since roasting is the key process for preparing sesame seeds for both consumption and oil production.The hot air process followed the central composite design.The changes of sesame in terms of color,sensory properties(odor,texture,color,and taste),allergenicity caused by oleosins(ses i 4 and ses i 5),as well as oil extraction and quality were monitored using a colorimeter,sensory evaluation panelists,ELISA,as well as oil yield and acid value,respectively.Roasting temperature influenced the product quality more than roasting time,although the two processing parameters significantly interacted with each other(P<0.001).Sensory evaluation indicated medium roasting generated attractive flavor,order,appearance,and crispy texture.Allergenicity was high in sesame seeds after high-temperature roasting,according to IgE binding capacity test.Sesame oil extraction was favored by high-temperature roasting,which,however,adversely affected the oil quality.The optimal roasting conditions were 150.5℃ for 15 min for optimized sesame seeds quality in terms of sensory properties and allergenicity,while roasting at 158℃ for 10 min was optimal for sesame oil production.The finding will benefit the sesame seed industry.

Considerations for gluten free foods-pearl and finger millet processing and market demand

The market demand for gluten free foods is increasing due to frequent incidences of celiac disease and increasing awareness on consumption of gluten free foods.Millets have become the major constituent of diet as they are gluten-free and also excellent sources of micro and macro nutrients such as vitamins,minerals,dietary fibers and phenolic compounds.Among various millets,the finger millet and the pearl millet are the two most important and common millet varieties grown extensively.Since,they are regarded as the staple foods of the poor and vulnerable populations,development of new products and improvements in their nutritional quality will aid in the general health of these population.Processing of millets and production of variable gluten-free ready-to-eat and nutritional supplements has increased their market value in the recent years.Furthermore,processing can also help in shelf-life extension of the millets with nutritional enrichment,expanding its markets to non-traditional millet consumers.In this context,the present review is aimed to focus on the current processing methods to develop products from the two millet varieties that are gluten free and outline their nutritional benefits.