bluuebunny/crossref_metadata_2025_split huggingface dataset:
Progress in Supercritical Fluid Technology for Fats and Oils Processing
Authors: Temelli Feral , Güçlü‐Üstündağ Özlem , Couto Ricardo 
Published: February 2020

Abstract

Supercritical CO
2
(SC‐CO
2
) processing of fats and oils has been widely investigated since SC‐CO
2
offers an environmentally friendly alternative with added advantages such as moderate operating conditions and solvent‐free extracts and residues. From a processing perspective, a unique advantage of SC‐CO
2
processing lies in its versatility, which results from the ability to modify solvent properties by changing operating conditions (temperature and pressure) or by the addition of cosolvents. A good understanding of the fundamentals of solubility behavior of lipid components in SC‐CO
2
as affected by operating conditions and solute properties is required to realize its full potential in fats and oils processing. The operational flexibility offered by supercritical fluid technology enables the processor to fine‐tune solvent properties and to develop novel processes by the integration of unit operations of extraction, fractionation, reaction, and particle formation to meet the process objectives. These unit operations have been effectively utilized for the extraction and refining of oils, concentration of bioactive components from oils or oil by‐products, modification of the physical properties of fats and oils, production of oleochemicals and design of delivery systems for numerous applications.
Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By‐Products
Authors: Wanasundara Udaya N. , Wanasundara P.K. Janitha P.D. , Shahidi Fereidoon 
Published: February 2020

AbstractAlthough triacylglycerols (TAGs) are the predominant molecular form of edible fats and oils, it might be necessary to subject them to separation according to their chemical composition or to modify them in different ways.Principles of separating fatty acids are based on specific properties of each acid or acid group. Two major properties – vapor pressure and melting point difference – are used in developing separation techniques. The vapor pressure of a mixture of fatty acids varies significantly with the chain length of fatty acids involved, which is used in fractional distillation as a means of separating short‐ and long‐chain fatty acids. However, vapor pressure does not change much with the degree of unsaturation. In the other method, the melting point of fatty acids changes considerably with the degree of unsaturation, which could be used to separate a mixture of fatty acids into saturated and unsaturated components. By changing the temperature of the mixture, fatty acids can be separated according to the degree of unsaturation at their respective crystallization temperature.
Pharmaceutical and Cosmetic Use of Lipids
Authors: Hernandez Ernesto M. 
Published: February 2020

AbstractFats and oils in general are considered reliable ingredients, excipients or carriers in many pharmaceutical and cosmetic formulations. More recently, biological and functional properties as well as health benefits of many fatty acids and lipid phytochemicals have been studied for their potential applications in health products and disease prevention. This has resulted in the development of new products and applications of these bioactives into more specialized pharmaceutical and cosmetic products such as coadjuvants, skin emolliency agents, and transdermal carriers. New, more specifically targeted applications of lipids in pharma and cosmeceutical fields also include the manufacture of lipid vesicles with entrapped bioactive elements able to partition into the skin layers and deliver drugs and bioactive cosmetics transdermally. Lipids used in pharmaceutical and cosmetics require higher standards of purity and have to fulfill more stringent regulatory specifications. Therefore it is necessary to conduct additional processing steps to remove contaminants and other impurities to trace or non‐detectable levels. In order to make lipids more functional and recover lipid biological actives new processing techniques have to be applied such as molecular distillation, supercritical extraction, and fractionation techniques.
Marine Mammal Oils
Authors: Shahidi Fereidoon , Zhong HYing Joy , Tan Zhuliang 
Published: February 2020

AbstractMarine oils are obtained from the flesh of fatty fish, liver of lean whitefish, and blubber of marine mammals. Lipids from marine fish have been used as food and medicine, and traditional uses of blubber lipids of marine mammals were mostly industrially oriented, except for Innus and Eskimos. Marine mammal oils were used as lubricants or “train” oils as well as fuel and used for lighting. Research findings on the importance of long‐chain polyunsaturated fatty acids (LC PUFA) in human health have opened new channels for their value‐added use in food and pharmaceutical industries. During the last three decades, it has been established that Greenland Eskimos living on their traditional diet have a lower incidence of coronary heart disease than do Danes living on a western‐style diet. It has been recognized that PUFA could be useful in controlling serum triacylglycerols, but the fatty acids provided by the food industry were often of the Ω6 family. This article summarizes the current knowledge available on marine mammal oils with focus on seal and whale oils. It presents the lipid class, fatty acid compositions, and oxidative stability of marine mammal oils. The process, production of omega‐3 fatty acid concentrates, and application of common marine mammal oils are discussed. The health benefits and disease prevention properties of seal oils, especially the two unique ingredients, namely docosapentaenoic acid (DPA) and long‐chain monounsaturated fatty acids, (LC‐MUFA) are reviewed. Finally, the fatty acid profile, position distribution, and health benefits of marine mammal oils are compared with those of fish oils.
Fats and Oils in Feedstuffs and Pet Foods
Authors: Riaz Mian N. , Alam Mohammad S. 
Published: February 2020

AbstractFats and oils are major source of energy compared to carbohydrates and proteins. They are essential for human consumption as well for animals. In early ages, whole oil seeds from farms were used to feed the cattle's, however, due to the advancement in extraction sciences careful technologies are being exercised to extract and isolate the right quality of fats minimizing extracting the natural toxins and growth hormones. The major animal fats resulting from slaughtering cattle's is tallow, lard from swine and poultry fats. Currently, rendered animal fats and inedible recycled tallows are in surplus. A wide variety of fats from plant sources are also being used in animal feed including soybean, cottonseed, rapeseed, palm, and palm kernel oil including fat blends, fish oil, greases, and used cooking oils. Depending on the structure and melting points, fats are classified into three major categories such as saturated fats with no double bond, mono‐saturated fats with single bond, and poly‐saturated fats with more than two bonds (PUFAs). Omega‐3 PUFAs are being marketed for various health benefits. Adding fats to feeds supplies the animal with essential fatty acids, needed for production and growth.
Emulsifiers for the Food Industry
Authors: Stauffer Clyde E. , Ambigaipalan Priyatharini , Shahidi Fereidoon 
Published: February 2020

Abstract
Emulsifiers are widely used in the food industry. Emulsions are thermodynamically unstable systems consisting of two immiscible phases, such as oil and water, which could be in the form of either oil‐in‐water (o/w) emulsion or water‐in‐oil (w/o) emulsion. Putting mechanical energy into the system (e.g. by mixing) in a way that subdivided one phase will increase the total amount of interfacial area and energy. Thus, the lower the amount of interfacial free energy per unit area, the larger the amount of new interfacial area that can be created for a given amount of energy input. The subdivided phase is called the dispersed phase, and the other phase is the continuous phase. Emulsifiers are more concentrated in the interfacial region than in the bulk solution phase that is amphiphilic in nature, with the lipophilic (or hydrophobic) part of the molecule preferring to be in a lipid (nonpolar) environment and the hydrophilic part preferring to be in an aqueous (polar) environment. Examples of emulsifiers are phospholipids, proteins, polysaccharides, and other surface‐active polymers. This article emphasizes the thermodynamic approach of emulsion and emulsifiers as well as their industrial food applications in detail.
Processing of Fats and Oils Using Membrane Technologies
Authors: Hernandez Ernesto M. 
Published: February 2020

AbstractMembrane technologies are now widely used in many separation processes in the food and pharmaceutical industries. Several processes, particularly pressure‐driven membrane processes including reverse osmosis, nanofiltration, ultrafiltration, and microfiltration are actively applied on an industrial scale for the recovery and purification of many food and bioproducts.Several applications of membrane technologies in fats and oils have received increasing attention due to many potential advantages such as lower cost and energy efficiency, flexibility of operation and eco friendliness. The main applications of membranes in fats and oils processing include solvent recovery, degumming, deacidification, recovery of byproducts, and waste treatment. While larger scale uses of membrane technologies are still limited, the development of commercial applications such as membrane‐based degumming, deacidification, and dewaxing are now been explored at an industrial scale. Added advantages of using membranes in vegetable oil processing include reduction in processing cost, better product quality, and increased yields. The development of new fabrication materials such as ceramic and polymer composites has made it possible to apply these new solvent stable membranes systems in most of the processing steps of fats and oils production including manufacture of biofuels.
Polar Lipids: Phospholipids and Glycolipids
Authors: Ahmad Moghis U. , Ali Shoukath M. , Ahmad Ateeq , Sheikh Saifuddin , Chen Paul , Ahmad Imran 
Published: February 2020

AbstractNature was remarkably inventive in creating the variety of polar lipids that form the matrix of biological membranes. Both phospholipids and glycolipids are polar lipids and are important constituents of natural membranes. Typically found on the outer surface of cellular membranes, glycolipids maintain the stability of the membrane, facilitate cellular regulation, and enable cell‐to‐cell communication. Phospholipids are the major lipid constituent in cell membrane, thus maintaining the structural integrity between the cell and its environment and providing boundaries between compartments within the cell. Phospholipids have many functions in biological systems, including as fuels, as membrane structural elements, as signaling agents, and as surfactants. As main components of the cellular membrane, phospholipids have excellent biocompatibility and amphiphilicity. These unique properties make phospholipids most appropriate to be employed as important pharmaceutical excipients, and they have a very wide range of applications in drug delivery systems. In addition, phospholipids are widely used in food, feed, agriculture, cosmetics, and chemical industries. This article focuses on the basic chemistry, sources, synthesis, physical and analytical chemistry, and applications of phospholipids and glycolipids.
Camelina, Sophia, Chia, and Hempseed Oils and Their Oxidative Stability
Authors: Shahidi Fereidoon , Yeo JuDong 
Published: February 2020

Abstract
Specialty oils are important either because of their fatty acid composition or application area as well as their minor components. In this contribution, the origin, production, fatty acid profiles, antioxidants, and the oxidative stability of camelina, chia, sophia, and hempseed oils are discussed. The potential of the said oils in health promotion is also considered.
Medium‐Chain Oils
Authors: Heydinger Galante Jenifer 
Published: February 2020

AbstractMedium‐chain triglycerides (MCT) are glycerine esters of primarily C8:0 and C10:0 fatty acids. Since these oils first became available in the 1950s, they have been the subject of attention because of their unique properties. MCT are more easily metabolized than conventional long‐chain fats and provide a rapid, concentrated source of energy. As a result of their unique metabolic pathway, their first use was in medical foods for the critically ill and those unable to digest or metabolize conventional long‐chain fats. MCT with odd‐chain length fatty acids (especially C7:0) are also of interest for the management of certain diseases due to their ability to provide fuel for energy production. Ongoing research continues to demonstrate the potential health benefits MCT offer for a variety of conditions, especially brain health and weight management, and for individuals ranging from premature infants to aging adults. Animals including pets can also benefit from the supplementation of MCT in their diet. In addition, the physical properties of MCT are distinct from those of conventional fats and oils. This has led to the use of MCT in a number of other applications, especially in the food industry. This article provides an overview of MCT production and metabolism followed by a discussion of their use in various applications, emphasizing current research into nutritional applications. The utility of both even‐chained and odd‐chained MCT will be presented.
Tocopherols and Tocotrienols in Fats and Oils
Authors: Mudgil Priti , Kamal‐Eldin Afaf 
Published: February 2020

AbstractThis article introduces tocopherols and tocotrienols, which are natural derivatives of chroman‐6‐ol and members of the vitamin E family. Typical levels of tocopherols and tocotrienols in fats and oils, the effect of refining, and vitamin E potency are discussed. In addition, the main biological functions of tocopherols and tocotrienols are briefly presented, placing particular focus on their antioxidant role.
Fats and Oils in Aquafeed Formulations
Authors: Colombo Stefanie M. , Foroutani Maryam B. , Parrish Christopher C. 
Published: February 2020

AbstractAquaculture is the fastest growing food production sector and is expected to provide over 60% of the world's seafood by 2030. Lipids represent the major energy contribution in aquaculture nutrition, and as such, reach high inclusion levels in energy–dense aquafeeds. Lipids are a prominently studied nutrient in aquaculture, since they supply energy and essential fatty acids and because of the unique abundance of the ω3 long‐chain polyunsaturated fatty acids that are found in fish. Lipids from fish are well known to have positive impacts on human health, and as such, the transfer of lipids from the diet to fish to consumer is of great importance. Therefore, the fats and oils that are supplied for the health, growth, and development of aquaculture fish must be of good quality and sourced sustainably for the future of aquaculture production. This article describes the role of fats and oils in aquafeeds. In order to understand how the fats and oils are utilized, this article reviews the lipid and fatty acid requirements, lipid digestibility, and lipid synthesis of aquaculture fish. It also describes the most common fats and oils that are used in aquafeed formulations, as well as novel, innovative lipid sources, and new methods of formulating fatty acids in aquafeeds. The different lipid and fatty acid compositions of these fat and oil sources in the diet can directly impact the nutritional and product quality of farmed fish. The practical consideration for using high levels of dietary lipid in aquafeeds is the feed quality, particularly considering lipid oxidation.
Nonconventional Lipid Sources for Biodiesel Production
Authors: Bueno‐Borges Larissa B. , Sangaletti‐Gerhard Naiane , de Camargo Adriano C. , Regitano‐d'Arce Marisa A.B. 
Published: February 2020

Abstract

In the beginning, the diesel engine ran on vegetable oil, and it was peanut oil, an edible oil, that was first used for this purpose. As fossil fuels may become scarce and prices could escalate, soybean, canola/rapeseed, and other known oils are being used. As the discussion on food security, environmental protection, and energy generation continues, alternative sources of oils or fats for biodiesel synthesis are being studied. Waste frying oil and animal fats have also been used as feedstock for biodiesel production at the same time as nonedible oils (
Jatropha
, castor), oil industrial plants coproduct (palm fatty acid distillate), and unconventional lipid sources (microbial oils and sewage sludge) have now been brought into light. When it comes to long‐term implementation of adoption in a commercial scale one of these so‐called nonconventional lipid sources, what has been observed is that continuous production of regular quality feedstock, adequate infrastructure for collecting or harvesting, storing, processing, and transporting (logistics) prevails; only cost‐effective choices have proven successful.
Lipids and Arthritis
Authors: He Zouyan , Kwek Erika , Chen Zhen‐Yu 
Published: February 2020

AbstractIt is estimated that 355 million people suffer from arthritis in the world. Rheumatoid arthritis (RA) is the most common type of autoimmune disease that primarily affects the joints. Humans obtain about 25–40% calories from dietary fats. This article summarizes the findings of recent studies regarding the effect of dietary fat on the risk and treatment of RA. The thorough literature review has clearly demonstrated that the effects of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), n‐3 polyunsaturated fatty acids (PUFAs), and n‐6 polyunsaturated fatty acids (PUFAs) on RA are multifaceted. Research from both animal experiments and human clinical trials provide solid evidence that n‐3 PUFAs and MUFAs possess an anti‐inflammatory activity and have beneficial effects on RA. In contrast, SFAs may promote arthritis by enhancing inflammation and disturbing bone homeostasis. Amongst n‐6 PUFAs, gamma‐linolenic acid (GLA) and dihomo‐gamma‐linolenic acid (DGLA) are antiarthritic, whereas the effects of linoleic acid (LA) and arachidonic acid (ARA) on arthritic progression still remain elusive.
Lipids, Brain, and Mental Health
Authors: Hussain Ghulam , Rasul Azhar , Anwar Haseeb , Malik Shoaib Ahmad , Sun Tao , Razzaq Aroona , Aziz Nimra , Shabbir Asghar 
Published: February 2020

AbstractLipids in nervous system are of particular interest because of the high concentration of lipids in brain, second only to adipose tissue, of which a major part is found in myelin. These lipids are involved in the structure of cell membranes in the brain and display a variety of biological functions to maintain vital cellular processes at various levels: work as energy source, serve as signaling molecules, and withstand structural integrity of cellular compartment and membranes. Lipids in the form of fatty acids participate actively in the development of the nervous system at embryonic and early postnatal stage and are crucial for its maintenance throughout adulthood. The involvement of deregulated metabolism of lipids in many nervous system disorders, pathological conditions and injuries underscores the importance of lipids in maintaining normal cell signaling and tissue physiology. The correction of altered lipid levels by exogenous supply is considered as a most promising therapeutic approach. It is believed that they contribute in their own right by as yet incompletely understood mechanisms to those pathological processes. This article attempts to provide an overview of the lipid imbalances associated with CNS injury (traumatic brain injury, stroke, and spinal cord injury), neurological disorders (schizophrenia, anxiety, and depressive illnesses), and neurodegenerative disorders (Alzheimer's disease, Parkinson's disease, and multiple sclerosis). Fatty acids as biomarkers of diseases are briefly discussed as well as their therapeutic potential which will provide new insights to exploit these lipids to open new avenues for improving brain health, prevention, and treatment of nervous system disorders.
Lipids and Diabetes
Authors: Gangadaran Surendiran , Bonomini Francesca , Favero Gaia , Rezzani Rita , Moghadasian Mohammed H. 
Published: February 2020

AbstractDiabetes is now a major health issue worldwide, affecting millions of people. Diabetes negatively impacts the quality of life and productivity of subjects in both direct and indirect ways. A range of abnormalities are associated with diabetes. One of such abnormalities is alterations in lipid metabolism, resulting in the production of atherogenic lipoprotein profile. Subjects with long‐term diabetes usually develop a state of dyslipidemia known as “diabetic dyslipidemia.” These subjects usually have higher serum triacylglycerol levels with increased levels of small dense low‐density lipoprotein as well as lower levels of high‐density lipoprotein cholesterol. Many strategies have been suggested for the management of diabetes and associated dyslipidemia. Among them, changes in dietary habits and lifestyle modification are included in the first line of management strategies. Many such patients may require lipid‐lowering drugs. In this regard, several countries have developed guidelines for the management of “diabetic dyslipidemia.” In this article features of “diabetic dyslipidemia” as well as its management strategies have been summarized.
Population ecology and spatial synchrony in the abundance of leaf gall wasps within and among populations of valley oak (Quercus lobata)
Authors: Barringer Brian C. , Koenig Walter D. , Pearse Ian S. , Knops Johannes M. H. 
Published: February 2020

AbstractWhat factors drive population variability through space and time? Here we assess patterns of abundance of seven species of gall wasps in three genera occurring on the leaves of valley oaks (Quercus lobata) at 10 sites throughout this species' statewide range in California, from 2000 to 2006. Our primary goals were to understand the factors driving variability in gall abundance and to assess the extent of spatial synchrony in gall wasp communities at both large and small geographic scales. On the large, statewide scale, there was significant site‐to‐site variation in gall abundance, driven in all cases primarily by differences in mean maximum seasonal temperatures, and lesser year‐to‐year variation. In contrast, on the small, local scale, differences were more pronounced from year to year than from tree to tree, and were to some extent correlated with differences in acorn production, suggesting an interaction with the reproductive effort of hosts. Significant spatial synchrony was detected, particularly at the statewide scale, but in no case did synchrony decline significantly with distance, despite sites being up to 741 km apart. Variation in spatial synchrony was correlated with a number of exogenous factors, including seasonal weather conditions, the acorn crop at the statewide scale and soil phosphorus availability at the local scale; however, most variation in spatial synchrony in our analyses remained unexplained.