bluuebunny/crossref_metadata_2025 huggingface dataset:
Isotropic liquid state of triacylglycerols: The starting point of fats and oils
crystallization
Authors:   Technion Israel Institute of
            Technology, Golodnizky Daniel , E. S. Bernardes Carlos ,   Faculdade de CiÃncias
            Universidade de Lisboa, Davidovich-Pinhas Maya ,   Technion - Israel Institute
            of Technology, Bitton Ronit ,   Ben-Gurion University of the
            Negev, Shmidov Yulia ,   Duke
            university
Published: November 2022

Over the years, several models of triacylglycerol (TAG) molecular conformations
and bulk arrangements in isotropic liquid state have been proposed and are still up for
debate. This organization is the starting state, from which the molecules self-assemble
and form the initial stable nucleus, which then grows to form the solid crystal. The
current research aims to explore the isotropic liquid state, while focusing on its
impact on nucleation and crystal formation. This aim was addressed by implementing
experimental methods, such as X-ray diffraction and small-angle X-ray scattering coupled
with a computational method, such as molecular dynamics simulation. These techniques
were used to study tristearin and triolein as models for saturated and unsaturated TAGs,
respectively. Four different conformations were suggested for the two TAGs, and the
results showed conformation abundancy in the order: trident (Tr) > chair (Ch) >
propeller (Pr) > tuning-fork (Tf). The existence of clusters was demonstrated, each of
which exhibited a heterogeneous distribution of conformations. The preferability to find
a specific pair of conformations next to each other was analyzed and, surprisingly, it
was found that Tf will preferably pair only with Tr although Tf is the preferable
conformation in most crystal polymorphs. High general conversion rates from any
conformation to another, and high specific conversion rates from and to the Tf
conformation were calculated. It is proposed that the high conversion rates observed
enable the crystallization process, despite the low proportion of Tf molecules. Overall,
the results confirm the formation of specific structures in the liquid state, which
combine all previously suggested models and further expand the knowledge using
experimental and computational tools.
Carnauba wax and beeswax as structuring agents for surfactant-free
water-in-oleogels emulsions
Authors:   Ghent University, Penagos Ivana , Van Bockstaele Filip ,   Ghent
            University, Murillo Moreno Juan ,   Ghent
            University, Dewettinck Koen ,   Ghent
            University
Published: November 2022

Water-in-oil emulsions are metastable systems in which water is dispersed in an
oil continuous matrix. Typical food examples are margarine and fat spreads. In recent
years, the fat industry has been seeking to create surfactant-free fat-rich products.
Hence, scientific efforts are needed to overcome inherent reformulation challenges. This
research aims to explore the potential of waxes as ingredients in the formulation of
food-grade surfactant-free water-in-oleogel emulsions. Emulsions were prepared
exclusively from water, sunflower oil, and wax. The effects of wax type (carnauba wax,
beeswax), wax concentration (50%, 100%, and 150% of the critical gelling concentration),
water concentration (20%, 30%, and 40% w/w) and production method (lab scale and pilot
scale) were assessed. Samples were evaluated over time regarding stability, rheology and
microstructure (polarized light microscopy, cryo-scanning electron microscopy and
confocal laser scanning microscopy). Our findings suggest that, if present in sufficient
concentration, carnauba wax and beeswax can stabilize emulsions in the absence of
surfactants. The resulting systems were inherently different based on the wax used, as
crystal morphology and droplet configurations are determined by the wax type. Yield
strain was mostly dictated by the nature of the wax, while storage modulus was primarily
dependent on the wax concentration. To test scaling-up potential, carnauba wax systems
were also crystallized in a pilot-scale scraped surface heat exchanger, resulting in
notably smaller droplet sizes and at least three months of stability. These findings
represent a starting point for the formulation of scalable surfactant-free
water-in-oleogel emulsions. It is envisioned that the results of this research will
assist in further understanding wax stabilized water-in-oil emulsions, as well as the
development of novel fat-based food products.
Exploring lipid structure and phases with x-ray scattering
Authors:   Xenocs Inc, Barton Scott
Published: November 2022

X-ray scattering and specifically Small Angle X-ray Scattering (SAXS) is a primary
tool for the identification of phases and hierarchical structural arrangement of lipids
over exponential length scales, from angstroms to microns. In this talk, we will present
a heuristic view of x-ray scattering to understand the nature of the measurement and how
a researcher can: 1) Extract and monitor critical molecular dimensions in complex
assemblies, and 2) Define and characterize building blocks of molecular components at
different length scales in the same sample. Â Recent and motivating examples from Food
Science (Dairy and Chocolate), Personal Care (Shampoo), and Pharmaceuticals (Liposomes
and Viruses for drug delivery) will be provided.
Physicochemical properties of buckwheat albumin
Authors:   Nihon University,
            Japan, Ogawa Rio , Kumagai Hitomi ,   Nihon University,
            Japan, Paul Sébastien ,   Centrale Lille
            Institut, Yamaguchi Yusuke ,   Nihon University,
            Japan
Published: November 2022

For prevention of diabetes mellitus, it is effective to suppress or retard the
increase in postprandial blood glucose level. We have already shown that buckwheat
albumin inhibits Î±-amylase and suppresses postprandial hyperglycaemia even after the
hydrolysis by digestive enzymes. However, there is no detailed report on the functional
properties of buckwheat albumin for its industrial use. In this study, we evaluated
emulsifying and foaming properties of buckwheat albumin before and after proteolytic
hydrolysis in addition to the thermal stability.Thermal stability of buckwheat albumin
was measured as the residual Î±-amylase inhibitory activity after heating at 100Â°C for
10â€“120 min. For the evaluation of emulsifying and foaming properties, buckwheat
albumin and its hydrolysates were dissolved in citrate-phosphate buffer at pH 3â€“6.
Emulsifying property was evaluated as the turbidity of emulsion 0â€“30 min after
homogenization of the sample solution with corn oil. Foaming property was measured as
foam volume of the sample solution 0â€“30 min after whipping with a household type
mixer. Foaming and emulsifying properties of egg albumin were also measured for
comparison.
As a result, buckwheat albumin showed high thermal resistance even
after boiling for 120 min. Buckwheat albumin showed higher emulsifying and foaming
properties than egg albumin in the pH range of 3-6. Although proteolytic hydrolysis
reduced emulsifying property of buckwheat albumin, it retained high foaming property.
These findings suggest that buckwheat albumin can be applied not only for a functional
food material to prevent diabetes but also for a texture improver for bakery products
such as bread and cakes.
Incorporating heterogeneous stress translation in a fractal structural-mechanical
theory of particle-filled colloidal networks
Authors:   University of California,
            Davis, Gravelle Andrew , Marangoni Alejandro ,   University of
            Guelph
Published: November 2022

The fractal nature of colloidal aggregate gels has been well established, and the
mechanical and rheological properties of these systems have frequently been interpreted
using fractal scaling theory. However, many foods also contain a dispersed particulate
phase, such as emulsified fat droplets. The goal of this work was to extend the fractal
formalism to interpret the effect of such filler particles on the observed mechanical
response of aggregated colloidal networks. To this end, we address the impact of rigid
inclusions on the elastic modulus of particle-filled colloidal networks. Our approach
acknowledges the heterogeneous nature of stress distribution at length scales beyond the
colloidal aggregates, while maintaining structural information at the level of
individual clusters. This was achieved by introducing an additional scaling factor to
account for system heterogeneity which contains intrinsic information about the
networkâ€™s capacity to form load-bearing links. In this model, rigid fillers bound to
the network induce stress concentration, but additionally serve as junction zones which
introduce additional load-bearing pathways. This gives rise to the commonly observed
positive correlation between the modulus and filler volume fraction. The proposed
relationship between the load-bearing network connectivity and scaling behavior may have
additional implications on the fractal dimension determined by rheological methods. The
modified fractal model thus provides an alternative view of how fillers contribute to
the small- and large-deformation behavior of filled colloidal gels. Further, this model
accommodates an experimentally observed negative correlation between the scaling
behavior of the modulus resulting from (i) the addition of fillers and (ii) that arising
from increasing structurant concentration. Incorporating heterogeneity at the meso-scale
provides an intuitive explanation for these findings, which cannot be explained using
the traditional approach.
Utilization of mildly fractionated pea proteins for the development of heat-stable
beverage emulsions
Authors:   University of
            Saskatchewan, Devaki Neksha
Published: November 2022

Pulse proteins are currently being extensively used for the development of various
food products. In this work we focused on the utilization of pulse proteins in the
development of beverage emulsions. Soluble proteins solution (2.5 wt%), separated from
pea protein concentrate (PPC) via centrifugation at 4000Ã—g for 1 minute, was directly
used to prepare 5 wt% canola oil-in-water emulsions using high-pressure homogenization.
It was hypothesized that soluble protein extracted via mild fractionation would preserve
protein functionality and confer better stability to emulsions when compared to original
PPC solutions. The emulsions were characterized by measuring the droplet size, zeta
potential and creaming velocity. Emulsions were also subjected to environmental stresses
including heat treatment, change in pH (2 and 7) and the addition of salt (0.0 M to 1
M). The initial average droplet sizes of pH 7 emulsions were around 300 nm at various
salt concentrations, which did not change significantly after 1 week. The pH 2 emulsions
initially showed extensive aggregation, with the average droplet and aggregate sizes
ranging from 3.0 to 8.8 Âµm with an increase in salt concentration, which however,
decreased significantly to below 1 Âµm after 1 week, due to breakdown of droplet
aggregates over time. Upon heating the emulsions to 90 Â°C, extensive droplet
aggregation was observed in all emulsions leading to emulsion destabilization. To
prevent heat-induced emulsion destabilization, soluble protein solution was heated, and
the emulsions were made under hot conditions to overcome the problem of protein and
droplet aggregation-induced emulsion destabilization. Based on different emulsion
characterization tests, it was found that 0.5 M salt-added heated-protein-stabilized
emulsion at pH 7 had the highest stability with the lowest average droplet size (below
300 nm). Heat treated soluble pea proteins accompanied with NaCl could serve as a
potential high-value emulsifiers for the beverage industry.
Targeting inflammation and mitochondria with dietary linoleic acid for
cardiometabolic health when research comes full circle
Authors:   Ohio State
            University, Belury Martha
Published: November 2022

As a new graduate student, I was eager to study the new theory that fish oil rich
in long chain omega 3 fatty acids would be protective against skin cancer due to their
anti-inflammatory properties.  Lo and behold, the fish oil diet had some effects on
prostaglandin species but no effect on cancer.  Surprisingly, diet rich in linoleic acid
(LA) protected against skin cancer in a dose responsive manner.  From this point
forward, I was infected with the bug that biology is complex and not always what you
calculate on paper. Over the 30 years of my career, my lab has evolved to now study how
LA impacts mitochondrial respiration.  We conduct our studies based on the solid
knowledge that low levels of LA-rich cardiolipin, e.g., 4-LA cardiolipin, reduce
mitochondrial respiration and therefore, ATP synthesis.  Because LA is a required
nutrient that cannot be endogenously synthesized, the diet is the only way to increase
LA, and therefore support 4-LA-cardiolipin turnover in mitochondria.  In a mouse model
of middle age, we have discovered that a diet enriched with LA oil increases hind limb
strength and lean mass.  Further, we show that LA diet increased 4-LA-cardiolipin and
mitochondrial respiration in skeletal muscle, liver and brown adipose tissue.  The
effects occur without changes of markers of inflammation.  We have now shown that
fortifying the diets of healthy adults with a modest amount of LA-rich oil also
increases 4-LA-cardiolipin and mitochondrial respiration. The implications of our
findings for cardiometabolic health will be discussed.
Attrition of fully hydrogenated soybean oil-coated micronutrient granules during
mixing
Authors:   University of
            Toronto, Chan Kiki , Olubowale Gladys ,   University of
            Toronto, Diosady Levente ,   University of
            Toronto, Cheng Yu-Ling ,   University of
            Toronto
Published: November 2022

Fully hydrogenated soybean oil (FHSBO) is a versatile coating material for food
and pharmaceutical products. Its neutral taste, oxidative and thermal stability, and
hydrophobicity, makes it an ideal physical barrier against moisture and oxygen. As a
coating on granular foods, FHSBO also prevents undesirable interactions between the
coated granules and other components in the product matrix. However, during mixing
processes, impact from the mixer impellers and abrasion from the other ingredients can
lead to chipping or wear on FHSBO coatings, which lowers the quality of the finished
products. Unfortunately, existing efforts to maintain the integrity of FHSBO-coated
granules are limited to trial-and-error adjustments to processing parameters and product
formulations because attrition mechanisms are not well understood. Thus, the objective
of this study was to quantify the influence of processing parameters on the attrition of
FHSBO-coated granules. Specifically, we examined granule attrition in FHSBO-coated
micronutrient premix during the manufacturing process for fortified bouillon cubes. Each
micronutrient premix granule comprises an agglomerated micronutrient (i.e., vitamins and
minerals) core, a titanium dioxide layer, a hydroxypropyl methylcellulose (HPMC) layer,
and an FHSBO coating. The external coating of FHSBO on premix granules stabilizes the
vitamins and minerals in fortified foods during storage. In this study, premix granules
were subjected to the mixing and coating conditions typical of the bouillon cube
manufacturing process, and the degree of core exposure in the granules was measured. Our
results show that the abrasion from crystalline ingredients in the bouillon cube matrix
and the impact from the mixer impellers during the mixing and coating steps can
compromise the FHSBO coating on premix. This study provides insights for improving
product quality in edible applications involving fully hydrogenated soybean oil and
similar fat coatings.
USAXS and SAXS data: Their interpretation and theÂ organization of alkyl chains in
crystalsÂ
Authors:   University of
            Guelph, Peyronel Fernanda , Pink David ,   St.Francis Xavier
            University/University of Guelph, Cooney Joseph , Martini Silvana ,   Utah State
            University
Published: November 2022

USAXS and SAXS data were collected at 20Â°C for Triacontane (TC, C30H62), Stearic
Acid (SA, C18H36O2), and Behenyl Lignocerate (BL, C46H92O2) in their solid state in 84%
w/w of triolein (OOO) in its liquid state. Samples were prepared using (i) every single
molecule, (16% w/w), (ii) pairs of molecules (8% w/w of each molecule), and (iii) 5.33%
w/w of all three molecules. The Unified Fit Model was used to fit the scattering
intensity data in the USAXS region. The SAXS data exhibited well-defined Bragg peaks.
The q value at the Bragg peak maximum was used in the relationship, L = 2Ï€/q, to
identify repeat distances L along the local z-axis. A value of L = 34.9 Ã…, L = 39.3 Ã…,
and L = 52.4 Ã… were obtained for the case of TC, SA, and BL, respectively, which were
interpreted as indicating two dimensional layers. We shall report on hydrocarbon chain
organization in terms of gauche conformers and alkyl chain axis tilt, the detailed
results of which shall be reported elsewhere. USAXS data for I(q) extended over
approximately two orders of magnitude of q. The data exhibited at approximately qknee
â‰ˆ 10-3 Ã…-1. For q > qknee the value of P1 from the slope of I(q) for the
single-molecule solids was 4.0 (SA and BL) and 4.2 (TC), while for q less than qknee the
value of P2 was 3.6 (TC), 3.8 (SA) and 4.1 (BL). We shall report on, and interpret, the
values for pairs of the three molecules and the mix of all three molecules. We shall
comment on the extent to which the molecules form single crystals involving one, two, or
three of them.
Fat structuring in confectionery applications: Evaluation of raw materials and its
impact on processing and functionality
Authors:   Bunge Loders
            Croklaan, Bootello Miguel , Zand Imro ,   Bunge Loders
            Croklaan, Werleman Jeanine ,   Bunge Loders
            Croklaan
Published: November 2022

Lipids play a crucial role in defining functionality, processing and sensory
properties of confectionery products. In applications, such as chocolates and compound
coatings, the fat is the continuous phase where other ingredients (sugar, milk powders,
cocoa powders, nuts, emulsifiers, etc) are dispersed and determines the physical and
textural properties of the final product. For confectionery fillings, the type of fat
used affects the sensory properties of the filling, its compatibility with the other
components and the shelf life of the product.Â 
Formulation of most lipid-based
confectionery products requires the use of structuring fats to provide the required
functionality. Thus, the crystallization and subsequent network formation of
high-melting triglycerides (TAGs) is needed to create a structural framework that can
physically trap low-melting TAGs (liquid oil) into a three-dimensional gel-like
structure. Alternative approaches for oil structuring based on gelator molecules working
as building blocks have been researched over the last years. However, the conventional
route based on crystalline TAGs is still a valid approach in product development and
routinary production of oils and fats processors.
Â 
The aim of this work
is to show some practical examples of raw material evaluation within confectionery fats
manufacturing and its impact on oils structuring, processing, product recipes and
functionality. Among others, we will review the behavior of TAGs from cocoa butter and
cocoa butter alternatives in compound coatings and the crystallization of liquid oils on
confectionery fillings. Some analytical methods and techniques, such as differential
scanning calorimetry (DSC) and cooling curves (Jensen, Buhler Crystallization Index),
will also be discussed.
Hydrolysis of hydroxy PUFA GPC of plasma lipoproteins by group IIA, V and X
sPLA2s
Authors:   University of
            Toronto, Kuksis Arnis
Published: November 2022

This study describes the isolation and identification of mono-, di- and
tri-hydroxy AA, EPA and DHA in plasma LDL, HDL, HDL3 and acute phase HDL using normal
phase LC/ESI/MS as previously reported for plasma lipoprotein GPC epoxides and
isoprostanes. The lipoproteins contained variable amounts of the hydroxy PUFA GPC (1 to
10 nanomoles/mg protein), likely the product of lipid peroxidation and the action of
various lipoxygenases and cytochrome P450 enzymes on both free fatty acids and the
parent GPCs, although transesterification by preformed hydroxy fatty acids was not
excluded. The hydroxy PUFA GPC was hydrolyzed to variable extent (20-90%) by the
different-PLA2s, with group IIA sPLA2 showing the lowest and group X sPLA2 the highest
activity. Although standards were not available and detailed identification of the
structure was not performed, there was general agreement between the masses determined
for the identified structures and masses calculated for the GPC equivalents of the
resolvins, protectins and maresins, as reported in the literature. There has been no
biological testing of the GPC esters of the specialized pro-resolving
mediators.
Enrichment of brain DHA through dietary LPC EPA/ DHA- Potential application for the
Alzheimer disease
Authors:   University of Illinois at
            Chicago, Dhavamani Sugasini , V. Subbaiah Papasani , Yalagala Poorna CR
Published: November 2022

DHA (docosahexaenoic acid,22:6, n-3) is uniquely concentrated in the brain and is
critical for normal development and function of the brain. DHA deficiency contributes to
several neurological diseases including Alzheimer's disease (AD), whereas high dietary
intake of DHA is negatively associated with incidence of AD. However, clinical trials
using fish oil for improving memory in AD patients and animal models were unsuccessful.
We propose that this failure is due to inability of currently available supplements to
enrich brain DHA because they are absorbed as triacylglycerol which cannot cross blood
brain barrier (Fig. 1). We recently demonstrated that DHA content of the brain can be
nearly doubled in normal adult mice, and that their brain function markedly improved, by
gavaging low doses (0.04g/kg bw) of lysophosphatidylcholine (LPC)-DHA. This is because
LPC escapes degradation by pancreatic enzymes, and is taken up by brain through the
Mfsd2a pathway (Fig. 1). Here we tested the hypothesis that brain DHA in AD mice can be
enriched by dietary LPC-EPA/DHA and thereby prevent or delay the development of AD.
LPC-EPA/DHA was prepared by lipase treatment of krill oil and blended with rodent chow
to yield the final EPA/DHA concentration of 0.35g/kg diet and fed to 5XFAD mice for 6
months, starting at the age of 1month.Control group was fed fish oil containing EPA/DHA
at the same dose in the form of TAG. Our results showed that LPC DHA/EPA significantly
increased brain DHA in both male (+118%) and female (+127%) 5XFAD mice as compared to
TAG DHA/EPA. LPC DHA/EPA also increases significantly brain EPA in both male (40-fold)
and female (50-fold) 5XFAD mice as compared to TAG DHA/EPA. These studies could provide
a novel nutraceutical approach for enriching brain DHA and for the prevention and
treatment of Alzheimer's disease and other neuroinflammatory diseases.
Characterization and comparison of oleogels and emulgels prepared from
Schizochytrium algal oil using monolaurin and MAG/DAG as gelators
Authors:   University of
            Georgia, Hyatt Joseph , Akoh Casimir ,   University of
            Georgia, Zhang Siyu ,   University of
            Georgia
Published: November 2022

The purpose of this research was to develop gels using algal oil from
Schizochytrium spp. rich in Ï‰-3 fatty acids (FAs) to overcome physical limitations for
the use of the highly unsaturated lipid source in food applications. Oleogels and
emulgels were developed using winterized algal oil and monolaurin and a combination of
MAG/DAG as gelators at concentrations of 8,10, and 12%, (w/w) in oil or emulsion. The
physiochemical properties of emulgels and oleogels were characterized. An accelerated
oxidation test was conducted by measuring peroxide value, p-Anisidine value, and the
change in FA content. Oleogel and emulgel samples exhibited higher oxidative stability
than bulk algal oil and oil-in-water emulsion as control groups, respectively. Oxidative
stability was also improved at higher gelator concentrations regardless of the gelator.
For both gels, monolaurin provided a better protective effect with a TOTOX value of
202.07 (oleogel) and 251.53 (emulgel) at 12% concentration compared to samples made with
12% MAG/DAG (225.10 and 283.68 for oleogel and emulgel, respectively). 12% monolaurin
oleogel outperformed every other sample in oxidative stability, as it prevented
oxidation of approximately 17.96% and 20.43% of EPA and DHA, respectively, compared to
bulk algal oil. Physical characteristics of gels were analyzed for thermal behavior,
solid fat content (SFC), rheology, morphology, and polymorphism. MAG/DAG gels exhibited
more improved physical characteristics than monolaurin gels. MAG/DAG gels at 12%
concentration had higher final melting completion temperatures at 62.89 and 68.22 Â°C
(oleogel and emulgel, respectively), compared to samples of 12% monolaurin with final
melting temperatures of 59.28 and 59.48 Â°C. 12% MAG/DAG oleogel had the highest SFC at
30 Â°C (10.27%) compared to 12% monolaurin (4.51%), which were both higher than bulk
algal oil (0.30%). Both gel types developed herein could be used for different
applications with desirable qualities such as oxidative stability and improved physical
characteristics.
Omega-3 fats as pivotal elements integrating neural, immune and sympathetic nervous
systems in aggression, depression and consciousness
Authors:   Barton Health, Hibbeln Joseph
Published: November 2022

Consciousness emerges from the harmonics of neronal networks in a manner analogous
to music emerging from symphony orchestras. Â Neurons integrate electrochemical signals
as long axons fire in pulsing rhythms like instrument strings. Many brain regions
communicate in harmonies or dissonance, like orchestra sections. Critically, both
neurons and musical instruments depend on their physical composition to stay in tune.Â 
For neurons, essential fatty acid compositions determine membrane biophysics of
synapses, axons and immune responses, thus dietary fats can either optimize or degrade
neuronal harmonics and thus emotional experiences. New experiences cannot be learned
without the growth of new synaptic connections and rhythms encoded by Hebbian
conditioning. Â Inadequate seafood consumption, the primary source of omega-3 fats, is
associated with 30 and 50-fold increased risks for major depression and homicide deaths
in cross- national epidemiology.Â  Multiple randomized controlled trials report large
clinical effects of omega-3 fats in reducing aggression and depression in
meta-analyses.Â  Harmful aggressive and depressive behaviors in part result from
excessive immunological, stress axis and sympathetic nervous systems responses to
provocations.Â  Omega-3 fats downregulate, or detune, these excessive immune and
sympathetic nervous system responses to stresses, also contributing to cardiovascular
disease protection. Modern diets have excessive omega-6 fats. Restoration of neurons,
immune and neuroendocrine systems with omega-3 fats is analogous to restoring musical
instruments to play beautiful and healthy emotional music once again. This presentation
will include experiences reducing aggression and depression in clinical practice which
is the critical test to see if epidemiological, mechanistic and randomized control trial
data can actually be translated into practical real-world applications.
Intact milk fat globules as a dynamic encapsulation matrix for DHA, which in situ
produces DHA-derived anti-inflammatory lipids
Authors:   University of California At
            Davis, Hernandez Barrueta Tana , Taha Ameer ,   University of California at
            Davis, Nitin Nitin ,   University of California at
            Davis
Published: November 2022

Supplementation with docosahexaenoic acid (DHA) is proposed as a nutritional
intervention to address diseases associated with chronic inflammation, partially owing
to its -enzymatically- oxidized products such as epoxydocosapentaenoic acid (EpDPE).
Nevertheless, the slow in vivo turnover of DHA to EpDPE might narrow the effectiveness
of this approach, leading us to speculate that delivering EpDPE directly could overcome
this limitation. We hypothesized that encapsulating DHA into milk fat globules would
yield EpDPE, considering the membrane surrounding the globules originates from the
epithelial cells in the mammary glands, which contain the enzyme that catalyzes such
reaction cytochrome P450. To test this, we first encapsulated DHA into milk fat globules
isolated from raw bovine milk, via passive diffusion at room temperature or 4 °C. Then,
we quantified free and total oxylipins using ultra-high performance liquid
chromatography coupled to tandem mass spectrometry. All five EpDPE targeted [19(20),
16(17), 13(14), 10(11) and 7(8)-EpDPE] were found to be produced. The most abundant one,
19(20)-EpDPE, reached 2.6-2.0 pmol/mg of milk cream after 30 min at the temperatures
tested; from this, 40% was in free form and the remaining 60% esterified (i.e. bounded).
To the best of our knowledge, this data is the first report of an active cytochrome P450
with epoxidase activity in the milk fat globule from raw bovine milk. Altogether, our
results advocate for the use of milk fat globules as a naturally-occurring encapsulation
system capable of, upon encapsulation, converting DHA into bioactive lipids with
anti-inflammatory properties.
Sustainability of fats and oils from farm to fork- an important criterion for
ingredient choice in R&D
Authors:   Nestle Product Technology Center
            Singen, Pfeiffer Beate , Cooper Karen ,   Nestle
            R&D
Published: November 2022

At Nestle© we believe in the power of food to enhance life for individuals, pets
and families, for communities and for the planet. That's why we're committed to
advancing regenerative food systems at scale. The challenge for R&D professionals
today is to develop products that deliver great taste, good nutritional value and
minimize environmental impact, while still being affordable. Ingredients contribute
around 70% of Nestle'™s current in-scope greenhouse gas emissions, so improving our
sourcing forms a critical part of our overall net zero strategy. Fats and oils play an
important role as ingredients in a lot of our food products like mayonnaise, sauces,
pizza and bouillon tablets. We therefore focus on sourcing lipids sustainably and
responsibly to help achieve our broader company objectives. The journey to improving the
environmental impact of ingredients starts with building a good understanding of what we
use and where we get it from. We continue to work on generating detailed data on the
environmental impact of our key ingredients. Traceability is key to addressing supply
chain risks and to prioritizing positive interventions that reduce emissions and deliver
benefits for people and the planet. This helps us achieve our objective(1) of 100%
assessed deforestation free supply chains for primary ingredients, including
deforestation free palm oil by the end of 2022. We would like to share our approach and
progress to ensure that deforestation free fats and oils are used in more products
globally. Furthermore, our R&D activities also help deliver transformations in our
portfolio to launch more products with a lower environmental impact and that contribute
to a healthier diet. Activities in this area range from ingredient changes,
identification of new ingredients like side-streams or the roll-out of our plant-based
portfolio, which offers a tasty, healthy, and more sustainable choice for consumers.
Climate change is one of society's greatest challenges. As the number one Food company
we have the capacity to lead. But we cannot do this alone, we need academia to drive
relevant research, and we need our suppliers, partners, governments and consumers as
well as our competitors to drive a system-level change for the better.
Properties of Wax-Hempseed Oil Oleogels and Their Use for Margarines
Authors:   USDA ARS NCAUR, Hwang Hon-Sik , Winkler-Moser Jill ,   USDA ARS
            NCAUR, Kim Sanghoon ,   USDA ARS
            NCAUR, Lee Suyong ,   Sejong
            University
Published: November 2022

Hempseed oil (HSO) has many health benefits due to a high content of
polyunsaturated fatty acids and many phytochemicals including antioxidants such as
tocopherols, polyphenols, and squalene. Several previous studies reported that hemp seed
oil contained higher concentrations of tocopherols, flavonoids and phenolics and had
higher antioxidant activity than other vegetable oils. Vegetable oil-based oleogels have
drawn great interest as alternatives to solid fats used in many food products. In this
study, HSO oleogels were prepared using sunflower wax (SW), rice bran wax (RBW),
beeswax, and candelilla wax. Properties of the oleogels were examined for firmness,
crystal structures, and melting profiles, and were compared with refined soybean oil
(SBO) oleogels. HSO oleogels except for RBW-HSO oleogels had lower firmness and weaker
crystal network than SBO oleogels. RBW-HSO oleogels had similar firmness and crystal
network, and higher melting and crystallization enthalpies than SBO oleogels. To
understand the effect of polar compounds, polar compounds were removed from HSO, and
oleogels were prepared and examined under the same conditions. Oleogels from HSO without
polar compounds had greater firmness, higher melting and crystallization enthalpies, and
stronger crystal network waxes than the original oleogels, except for RBW oleogels. It
was concluded that, in general, polar compounds negatively affected the physical
properties of wax-HSO oleogels. SW- and RBW-HSO oleogels, which had the highest
firmness, were incorporated into a margarine formulation. Firmness and melting
properties of these margarines were examined. In comparison with commercial spreads and
margarines, 3% wax-HSO margarines had greater firmness than commercial spreads while the
firmness of stick margarines could not be achieved even with 7% wax. Although further
studies are needed to improve their properties, this study showed that wax-HSO oleogels
have high potential as solid fat replacements in margarines and spreads.
Improved Mediterranean diet pattern scores by increasing Omega-3 containing foods
in U.S. adult diets
Authors:   St. Catherine
            University, Crusan Ambria , Overcash Francine ,   University of Minnesota-
            Twin Cities
Published: November 2022

Objective: The Mediterranean-Style Diet (MedD) pattern is associated with lower
risk for chronic diseases. Key components to the MedD pattern are consumption of olive
oil, green leafy vegetables, and fatty fish, all sources of omega-3 (O-3) fatty acids.
The purpose of this study is to predict alignment to a MedD pattern using O-3 containing
foods. Methods: A sample of 19,978 25-65 year olds with two reliable 24-hour recalls was
obtained from the 2007-2018 National Health and Nutrition Examination Surveys. Multiple
regression analyses determined differences by adherence level, high scorers (HS) vs.
general population (GP), to the MedD pattern for dietary outcomes. Using isocaloric food
substitution modeling within the GP, changes in MedD score were measured. Exclusive
olive oil (OO) use was reported at 0.3% in GP; if OO use increased to half of oil as OO,
MedD score would increase by 2.1 points. MedD score increased by 0.56 when replacing 4
oz. red meat for 4 oz. fish in the GP and 6.26 when replacing 0.67 cups starchy
vegetables with 2 cups non-starchy vegetables. Conclusions: Increasing oil consumption
to include half of oils from OO, replacing 4 oz of red meat with 4 oz of fatty fish, and
replacing 0.67 cups starchy vegetables with 2 cups of non-starchy vegetables would help
the GP to achieve better alignment to a MedD pattern.
Molecular structures of triacontane, stearic acid and behenyl lignocerate crystals:
Monte Carlo simulations and comparison with x-ray scattering
Authors:   Utah State
            University, Cooney Joseph , Pink David ,   St.Francis Xavier
            University/University of Guelph, Peyronel Fernanda ,   University of
            Guelph, Martini Silvana ,   Utah State
            University
Published: November 2022

Triacontane (C30H62, TC), Stearic acid (C18H36O2, SA) and Behenyl Lignocerate
(C46H92O2, BL) form crystals at temperatures, T, lower than T = TTC* = 64-67 Â°C (TC),
TSA* = 70 Â°C (SA) and TBL* >80 Â°C (BL) respectively. In the region, T less than T*
these systems undergo other phase transitions. Small angle X-ray scattering at T = 20
Â°C, showed narrow principal lines and their reflections for q-values. Thus, TC
exhibited a sequence for q = 0.18, 0.36 and 0.53 Ã…â”€1. This yielded a repeat distance
for TC monolayers of LTC = 2Ï€/q = 34.9 Ã…. In addition, values of LSA = 39.3 Ã… and LBL
= 52.4 Ã… were obtained for the cases of SA and BL. The length of a TC hydrocarbon
chain, the distance between the carbons of the CH3 groups, in its all-trans conformation
is 38.6 Ã… and two parallel such monolayers will exhibit a repeat distance of LTC = 39.9
Ã… corresponding to a q-value of qTC = 2Ï€/LTC = 0.16 Ã…â”€1. The difference between
this value and the observation of 0.18 Ã…â”€1 cannot be accounted for by appealing to
experimental confidence limits. There are at least two possible resolutions of this
disagreement: (a) that at T = 20 Â°C, trans-gauche excitations from the all-trans ground
state reduces the effective length of the hydrocarbon chains, and (b) the chains are
tilted with respect to the plane of the monolayer. Computer simulations of hydrocarbon
chains for TC, SA and BL in a crystal, using the Metropolis Monte Carlo algorithm will
be presented. The average distribution of trans-gauche excitations in thermal
equilibrium will be computed as will the average tilt angle of the chain axis.
Simulations and comparisons with experimental data will be made for TC, SA and
BL.
Study of microstructure entropy to optimize wax-based oleogel production
technology
Authors:   Federal Research Center of
            Nutrition, Biotechnology and Food Safety,, Sarkisyan Varuzhan , Kochetkova Alla ,   Federal Research Center of
            Nutrition, Biotechnology and Food Safety,, Sobolev Roman ,   Federal Research Center of
            Nutrition, Biotechnology and Food Safety,, Frolova Yuliya ,   Federal Research Center of
            Nutrition, Biotechnology and Food Safety,
Published: November 2022

The objective of this presentation is to highlight our research on the study of
microstructure entropy as a parameter determining the textural properties of wax-based
oleogels. This parameter was determined by analyzing microphotographs obtained by
polarized light microscopy. The Gibbs entropy as a measure of the number of possible
microscopic states of a system in thermodynamic equilibrium was thus calculated. We
investigated oleogels based on beeswax and beeswax hydrocarbons. The effect of the
cooling rate of oleogels from the melt on the crystal size and the yield strength of the
oleogels was studied. Using the obtained data, the grain boundary energy, grain boundary
energy per unit volume, and the temperature of microstructure as the energy required for
the transition of the crystal system from one state to another under stress was also
studied. Results allowed us to form a hypothesis defining the wax crystal orientation by
{010} or {001} planes based on Gibbs free energy between the crystal boundaries and at
the boundaries of the crystals and coverslip. Here we applied the Hall-Petch model to
evaluate the relationship between the microstructure and textural properties of oleogels
and showed its applicability to the study of waxy oleogels. We showed the inverse
Hall-Petch effect for hydrocarbon-based oleogels, in contrast to beeswax-based oleogels.
Based on the classical notions of grain boundary hardening within the framework of the
Hall-Petch model, a possible explanation of the observed effect of hydrocarbon-based
oleogels was proposed through a change in the probability for dislocation absorption by
the grain boundary.This presentation will also show all steps for the microstructure
entropy calculations straightforwardly for researchers to optimize the wax-based oleogel
production technology.
Addition of cholesterol esterase substantially enhances phytosterol ester
bioaccessibility in emulsions with different droplet sizes using a standardized in vitro
digestion model
Authors:   Iowa State
            University, Boyd Abigail , Talbert Joey ,   Iowa State
            University, Acevedo Nuria ,   Griffith
            Foods
Published: November 2022

In vitro digestion models are an important tool for the evaluation of foods and
supplements, especially foods containing nutraceuticals and bioactive compounds. The
INFOGEST network of researchers has published multiple iterations of a static in vitro
digestion protocol for the study of food digestion. However, the protocol currently
lacks cholesterol esterase (CE) activity during the intestinal phase, and few studies
have attempted to evaluate its incorporation into the model. In the present study, the
effect of additional CE on phytosterol ester (PSE) bioaccessibility in oil-in-water
emulsions with different droplet sizes was evaluated. A range of droplet sizes was
obtained by utilizing different homogenization techniques to produce large (9.9 um),
medium (3.4 um), and fine (1.3 um) emulsions. Complete lipid digestion was observed for
all emulsions. In agreement with previous studies on lipophilic bioactive compounds,
emulsion droplet size and PSE bioaccessibility were inversely related to droplet size as
smaller droplets led to increased bioaccessibility (12.7, 15.7, and 19.2% for large,
medium, and fine emulsions, respectively). This relationship was significantly more
pronounced following the addition of CE, with bioaccessibility of large (19.6%), medium
(34.2%), and fine (40.8%) emulsions increasing 1.5, 2.2, and 2.1-fold, respectively.
Additionally, Beta-sitosterol was significantly greater in bioaccessibility than
stigmasterol in medium and fine emulsions with added cholesterol esterase. These
findings provide compelling evidence for the inclusion of CE into the standardized
INFOGEST protocol and have implications for the in vitro study of esterified
micronutrients beyond PSEs. With an improved model, researchers can collect more
accurate information about lipid bioaccessibility within different food
matrices.
Fabrication and characterization of oleofoams composed of the edible oils and
tribehenoyl-glycerol :Towards stable and higher air content colloidal system.
Authors:   Hiroshima University / POLA
            Chemical IND., Kazuki Matsuo , Ueno Satoru ,   Hiroshima
            University
Published: November 2022

In the food and cosmetics fields, foam is preferred for its soft texture and has
been applied for long time to, for example, whipped cream and facial cleansing foam.
Recently, foam has been attracting attention as a low-calorie functional food due to its
good texture and growing health consciousness and as a high performance cosmetic due to
high detergency, soft texture etc. Although extensive research about aqueous foam has
been conducted for a long time, non-aqueous foams still represent a developing field. We
have previously reported that oleogels composed of edible oils and tribehenoyl-glycerol
(BBB) were successfully prepares upon rapid cooling and subsequent heating (K. Matsuo et
al., J. Oleo Sci. in press). Importantly, the prepared oleogels demonstrated good
stabilities (i.e., no oil drainage, and constant rheological properties) over 6 months.
Thus, in this study, we have explored the first study about oleofoams with BBB /edible
oil mixtures. We obtained oleofoams by whipping oleogels prepared at different BBB
concentrations (4,6,8,10,20 wt%). The aeration of prepared oleogels was achieved with
KENMIX KM-600 (Aicohsha Manufacturing Co., Ltd., Japan) with an attached whipper at a
rotation speed of 200 rpm. Until 6 wt% BBB concentration, the sample was filled with
more tightly arranged bubbles with relatively regular circles, but they varied in size.
Compared to the relatively low BBB concentrations, the performance of 10 wt% BBB
oleofoams was further improved, and it showed smaller-sized bubbles and more uniform
circle shape, and bubbles were surrounded with thicker crystal layers, which were the
evidence of the crystal layer wrapped around bubbles that hindered shape relaxation.
Besides, the higher the stabilizer concentration, the higher the final overrun of
oleofoams, and the greatest overrun at 10 wt% was about 300%. Progress on stability will
also be reported on the presentation.
A global initiative to remove trans fats from the diet
Authors:   TWD, Lafleur Julien
Published: November 2022

TBD
Impact of milk polar lipid supplementation on postprandial bile acid
composition
Authors:   INRAE, Carmen Laboratory,
            UMR1397, Michalski Marie-Caroline , Vors Cecile ,   INRAE, Carmen Laboratory,
            UMR1397, Malpuech-Brugere Corinne ,   University of Clermont
            Auvergne, Rainteau Dominique ,   Sorbonne
            University, Gauliard Emilie ,   Sorbonne
            University, Vidal Hubert ,   INSERM, Ouchchane Lemlih ,   Universiti Clermont
            Auvergne, CHU de Clermont-Ferrand, Humbert Lydie ,   Sorbonne
            University
Published: November 2022

Justification: Bile acids (BA) are the end products of cholesterol catabolism and
may act as signalling molecules and metabolic regulators of energy homeostasis.
Disorders in BA metabolism can lead to liver and cardiovascular diseases. In a 4-week
double-blind RCT (VALOBAB-C), we demonstrated that the daily consumption of a cream
cheese enriched with 3 or 5g of milk polar lipids (PL) improved lipid metabolism by
reducing hypercholesterolemia in overweight postmenopausal women. Objective: We aimed to
determine the effect of milk PL on circulating BA in the fasting and postprandial state.
Methods: In the VALOBAB-C trial, postprandial metabolic explorations (0-480min) were
performed before and after the intervention, including a standardized high fat-high
sucrose breakfast at fasting and a standardized lunch containing the test cream cheese
at 240 min. Fasting and postprandial serum bile acid composition was analysed by
HPLC-MS/MS. Results: The milk PL intervention slightly increased total fasting BA
concentrations (Î”After-Before) (PPL=0.03), with no significant effect on BA species
profile (% of total BA). Total BA concentration was not impacted during the postprandial
period, but the primary/secondary BA ratio was significantly decreased in both milk PL
groups versus control. Milk PL decreased the relative abundance of primary BA
(PPL=0.02), increased Tauro-conjugated BA (Pgroup=0.02) and highly decreased
Glyco-conjugated BA. Proportions of several species were also decreased during the
postprandial period, among which GLCA (glycolithocholic acid). The latter is derived
from lithocholic acid, whose accumulation is toxic. Such results provide new insights in
the knowledge of BA metabolism, and a potential link with the cholesterol-lowering
effects of milk PL deserves to be investigated. Significance of the research to the AOCS
membership: H&N, EAT and PL division members can be interested by this research
regarding lipid ingredients of functional interest and their impact on relevant
biomarkers involved in lipid metabolism.