Search Results (96)

The incorporation of phase change material (PCM) can enhance wall thermal performance and indoor thermal comfort, but practical applications still face challenges related to high costs and potential leakage issues. In this study, a novel dual-biomass-based shape-stabilized PCM (Bio-SSPCM) was proposed, wherein waste cooking fat and waste reed straw were, respectively, incorporated as the PCM substance and supporting material. The waste fat (lard) consisted of both saturated and unsaturated fatty acid glycerides, exhibiting a melting point about 21.2–41.1 °C and a melting enthalpy value of 40 J/g. Reed straw was carbonized to form a sustainable porous biochar supporting matrix, which was used for the vacuum adsorption of waste fat. The results demonstrate that the as-prepared dual-Bio-SSPCM exhibited excellent thermal performance, characterized by a latent heat capacity of 25.4 J/g. With the addition of 4 wt% of expanded graphite (EG), the thermal conductivity of the composite PCM reached 1.132 W/(m·K), which was 5.4 times higher than that of the primary lard. The thermal properties of the Bio-SSPCM were characterized using an analog T-history method. The results demonstrated that the dual-Bio-SSPCM exhibited exceptional and rapid heat storage and exothermic capabilities. The dual-Bio-SSPCM, prepared from waste cooking fat and reed straw, can be considered as environmentally friendly construction material for energy storage in line with the principles of the circular economy. Full article

This study demonstrates an innovative single-gelator approach using agarose (1% and 2% w/w) to structure cold-pressed hemp oil into functional fat replacers for shortbread cookies, achieving a 40% reduction in saturated fatty acids compared to butter. Comprehensive characterization revealed that hydroleogels exhibited superior crispiness (45.67 ± 3.86 N for 2% agarose hydroleogel—HOG 2%) but problematic water activity (0.39–0.61), approaching microbial growth thresholds. Conversely, oleogels showed lower crispiness (2.27–3.43 N) but optimal moisture control (aw = 0.12–0.16) and superior color stability during 10-day storage. Electronic nose analysis using 10 metal oxide sensors revealed that oleogel systems preserved characteristic aroma profiles significantly better than hydroleogels, with 2% agarose oleogel (OG 2%) showing 34% less aroma decay than pure hemp oil. The 2% agarose oleogel demonstrated optimal performance with minimal baking loss (5.87 ± 0.20%), excellent structural integrity, and stable volatile compound retention over storage. Morphological analysis showed that hemp oil cookies achieved the highest specific volume (2.22 ± 0.07 cm³/g), while structured systems ranged from 1.12 to 1.31 cm³/g. This work establishes agarose as a versatile single gelator for hemp oil structuring and validates electronic nose technology for the objective quality assessment of fat-replaced bakery products, advancing healthier food design through molecular approaches. Full article

The present study aimed to characterize the total phenolic content and antioxidant activity of mesquite pods (Prosopis velutina) and evaluate the effect on meat qualities in a meat product, with a view to their application as a natural functional ingredient. Mesquite pods were subjected to chemical characterization, revealing the presence of polyphenol contents with antioxidant activity (reducing power and antiradical effect). In addition, pork patties were formulated with different levels of mesquite pods powder (MPP, 2% and 5%) and mesquite pods extract (MPE, 0.1% and 0.3%), and were compared with control (CN) samples. The proximate composition of mesquite pod powder revealed a high proportion of carbohydrates and a low fat content. Additionally, the presence of polyphenols with antioxidant activity, including antiradical and reducing power, was evident. No significant differences were observed in the pork patties’ proximate composition. During 9 days of storage at 2 °C, patties treated with MPP and MPE exhibited higher pH values and lower TBARS values compared to the CN, with MPE-0.3% being the most effective in retarding lipid oxidation. Color parameters (L*, a*, b*, C*, and h*) were positively influenced by MPP and MPE, and both treatments improved water-holding capacity and reduced cooking weight loss, especially at 5% MPP. Fracture texture analysis showed that 5% MPP enhances firmness. Sensory attributes did not differ significantly from the CN. These results indicate that MPP and MPE are promising natural ingredients for extending the shelf life and maintaining the quality of pork patties without compromising sensory acceptability. Full article

Powdered oil ingredients are widely used across food, nutrition, and personal care industries, but they are typically produced through encapsulation technologies that involve multiple additives and stabilizers. These systems can compromise oxidative stability, clean-label compliance, and functional performance. Here, we present the development and characterization of a novel high-oleic algal powder (HOAP) produced from a heterotrophically fermented microalgae. The production strain was developed through classical mutagenesis to enhance oleic acid and lipid accumulation. Three independent fermentation batches at a 20 L scale demonstrated strong reproducibility in key metrics, including dried-cell weight (210.0 g per L on average, CV% = 0.7), oil content (62.0% of DCW on average, CV% = 2.0), and oleic acid (88.8% of total fatty acids on average, CV% = 0.1). HOAP exhibited a favorable nutritional profile (e.g., high monounsaturated fat and fiber, low sugar and moisture) and good oxidative stability under ambient and accelerated storage conditions. Microbiological analyses confirmed compliance with food-grade standards, and in silico allergenicity screening revealed no clinically relevant homologs. Unlike traditional oil powders, HOAP does not require encapsulation and retains oil within a natural protein–fiber matrix, offering both functional and clean-labeling advantages. Its compositional attributes and stability profile support potential use in food, nutrition, and the delivery of bioactive nutrients. These findings establish HOAP as a next generation of oil powder ingredients with broad application potential. Full article

Ketones, which are key biomarkers of fat oxidation, are relevant for metabolic health maintenance and disease development, making continuous monitoring essential. In this study, we introduce a novel colorimetric sensor designed for potential continuous acetone detection in biological fluids. The sensor features a polydimethylsiloxane (PDMS) shell that encapsulates a sensitive and specific liquid-core acetone-sensing probe. The microsphere sensors were characterized by evaluating their size, PDMS shell thickness, colorimetric response, and sensitivity under realistic conditions, including 100% relative humidity (RH) and CO₂ interference. The microsphere size and sensor sensitivity can be controlled by modifying the fabrication parameters. Critically, the sensor showed high selectivity for acetone detection, with negligible interference from CO₂ concentrations up to 4%. In addition, the sensor displayed good reproducibility (CV < 5%) and stability under realistic storage conditions (over two weeks at 4 °C). Finally, the accuracy of the microsphere sensor was validated against a gold standard gas chromatography-mass spectrometry (GC-MS) method using simulated and real breath samples from healthy individuals and type 1 diabetes patients. The correlation between the microsphere sensor and GC-MS produced a linear fit with a slope of 0.948 and an adjusted R-squared value of 0.954. Therefore, the liquid-core microsphere-based sensor is a promising platform for acetone body fluid analysis. Full article

Industrial trans and saturated fatty acids, which are key components of solid fats used in food products, should be replaced with unsaturated fatty acids from vegetable oils to reduce cardiovascular risk. However, unsaturated oils lack the structured networks required to replicate the technological properties of solid fats. Oleogelation, especially using polymer-based networks, offers a promising solution. This study optimized chitosan-based oleogels crosslinked with vanillin to mimic the texture of butter, partially hydrogenated fat, margarine, and palm fat while minimizing oil loss. Oleogels were prepared via the emulsion-template method and optimized through a central composite design combined with a desirability function, evaluating the effects of chitosan, vanillin, Tween^® 60 concentrations, oil type (canola or soybean), and storage temperature (4 °C or 25 °C). Optimized oleogels were characterized for their rheological and microstructural properties. Chitosan concentration primarily governed oil loss, hardness, and adhesiveness of oleogels, independent of the oil phase and storage temperature. However, storage at 4 °C reduced oil loss but increased the hardness and adhesiveness compared to storage at 25 °C. The highest desirability scores (0.72 to 0.94) were achieved in soybean oil oleogels with 0.99% chitosan, 0.24–0.32% vanillin, and 0.17–0.18% Tween^® 60, closely mimicking the texture of butter and margarine. These oleogels demonstrated stronger networks, enhanced gel strength, and elasticity, positioning them as viable alternatives to conventional solid fats. Full article

Yersinia pseudotuberculosis is a foodborne pathogen with an animal reservoir, thus being able to spread via contaminated meat. The survival of Y. pseudotuberculosis during the ripening and storage of artificially contaminated spreadable fermented sausage (Teewurst) and dry fermented sausage was studied, with initial counts of 8 log, 6 log, and 3 log CFU/g. While the pathogen was completely inhibited in all batches of dry fermented sausage after 4 d of ripening and was thus absent in the final product, it survived much better in the spreadable sausage, characterized by a higher pH and fat content. The counts in the Teewurst final product (after 2 d of ripening) dropped from 8 log, 6 log, and 3 log CFU/g to approx. 6.3, 2.4, and 1.4 log CFU/g, respectively. For the initial concentrations 6 log and 3 log CFU/g, at least 1 out of six samples was still positive after 20 d of cold storage. On the other hand, in the batches with the highest initial counts (8 log CFU/g), all the samples were positive at the end of the experiment (37 d). The rapid decline in pH caused by the starter culture was an effective barrier for Y. pseudotuberculosis in dry fermented sausages, but the pathogen was able to persist in Teewurst. Full article

Matrine, a quinoline alkaloid, possesses lipid-regulating effects, but the underlying mechanisms are rarely characterized in vivo. With a fat-accumulating Caenorhabditis elegans model, we show that matrine reduces the fat content and the DHS-3::GFP-labeled lipid droplets in high-glucose-diet N2 and transgenic LIU1 nematodes, respectively. Based on RNA-seq, this study demonstrates that a loss of AAK-2 function suppresses the fat-lowering effects of matrine, and the hyperactivated AAK-2 strain has a relatively lower fat content than N2. The involvement of NHR-49 in matrine’s fat-lowering effects further suggests that matrine impacts fat breakdown and storage via the AAK-2/NHR-49-governed pathway. Using the transgenic SJ4143 (ges-1::GFP(mit)) and VS10 (vha-6p::mRFP-PTS1), we show that matrine activates the AAK-2/NHR-49 pathway, coupling the alteration of mitochondrial and peroxisomal functions. Studies of aak-2 and nhr-49 mutants reveal that AAK-2 and NHR-49 modulate lipid metabolic homeostasis; meanwhile, matrine increases physical fitness and lifespan through activating the AAK-2/NHR-49 pathway in high-glucose-diet nematodes. Surprisingly, we found that β-amyloid (Aβ) induces lipid metabolic disorder in an Alzheimer’s disease (AD) C. elegans model, but matrine not only reduces Aβ aggregation but also alleviates Aβ-mediated lipid metabolic disorder. Our data suggest that matrine has promise as a fat-lowering agent, and also offer new insights into its therapeutic potential for AD. Full article

Lipases are essential in many industrial processes. Although microbial lipases are widely used, plant lipases remain more accessible and abundant, particularly in germinated kernels. This study aims to evaluate the catalytic potential of lipase extract powder of germinated rubber kernels in transesterification reaction. Germinated rubber kernels, lipase extract powder of germinated rubber kernels, and crude oils of palm (PKO), Jatropha curcas (JCO), and rubber (RSO) were characterized. The presence of lipase in the plant extract powder was evidenced by FT-IR and SEM-EDX analyses and hydrolysis reaction. Biodiesel was produced from crude rubber oil. The results showed that germinated rubber kernels have high moisture (33.48%), protein (15.75%), and fat (50.11%) contents. The optimum hydrolytic activities of lipase on PKO, JCO, and RSO were 25.67 U/mL, 26.67 U/mL, and 31 U/mL, respectively, at pH 5. Lipase extract concentration, temperature, and storage time influenced the lipase hydrolytic activity. The optimum biodiesel yield (29.63%) was obtained at 30 °C. The addition of co-solvents (water and n-hexane) to the reaction mixture increased yields from 20.47% (without co-solvent) to 31.06% and 21.85%, respectively. These insights show that germinated rubber seeds are rich in oil and contain lipase with good hydrolytic and catalytic activity. Full article

Mexican yuca (Yucca decipiens Trel.) is native to the semi-desert region of north-central Mexico. Based on its medicinal uses, the flour produced from its leaves and stems was evaluated to determine new food uses. The flour was characterized based on granulometry, rheology, texture and functional properties, which were analyzed with the RStudio software. The results indicate that the Water Absorption Index (WAI) of yuca flour (0.11 mL g−¹) is similar to that of wheat flour (0.56 mL g−¹). However, the Fat Absorption Index (FAI) of yuca flour (0.40 mL g−¹) is significantly lower than that of Saltillo Pinto bean flour (1.55 mL g−¹). This suggests that yuca exhibits hydrophilic behavior comparable to that of wheat flour and requires less oil in potential formulations. The expansion capacity of yuca flour is similar to that of wheat flour, demonstrating a gluten-like behavior ideal for food applications that require this structural component. The flour also exhibited notable foaming properties, high stability and low fat content, highlighting its food potential. Fermentation matched the parameters of the Cereal & Grains Association’s physicochemical test methods 56–60; consequently, yuca flours are classified as the same as those produced from soft, weak wheat, supporting their use for fermentation processes. Internal friction values (0.85–0.92) suggest limited flow; however, its high density shows fine granulometry that facilitates the bagging, handling and storage of the flour, complying with the Mexican standards. Full article

Lipid droplets (LDs), highly dynamic cellular organelles specialized in lipid storage and maintenance of lipid homeostasis, contain several proteins on their surface, among which the perilipin (Plin) family stands out as the most abundant group of LD-binding proteins. They play a pivotal role in influencing the behavior and functionality of LDs, regulating lipase activity, and preserving a balance between lipid synthesis and degradation, which is crucial in the development of obesity and abnormal accumulation of fat in non-adipose tissues, causing negative adverse biological effects, such as insulin resistance, mitochondrial dysfunction, and inflammation. The expression levels of Plins are often associated with various diseases, such as hepatic steatosis and atherosclerotic plaque formation. Thus, it becomes of interest to investigate the Plin roles by using appropriate “omics” approaches that may provide additional insight into the mechanisms through which these proteins contribute to cellular and tissue homeostasis. This review is intended to give an overview of the most significant omics studies focused on the characterization of Plin proteins and the identification of their potential targets involved in the development and progression of cardiovascular and cardiometabolic complications, as well as their interactors that could be useful for more efficient therapeutic and preventive approaches for patients. Full article

The aim of this study was to design model emulsion systems based on enzymatic modification fats for shaping the quality of target products in the food, cosmetic, and pharmaceutical industries. In this study, a catalysis process carried out in the presence of immobilized lipase as a catalyst was used to obtain the fatty mixtures constituting the fat base of the emulsions. It was assumed to produce stable emulsion products containing modified fat with a sufficient amount of emulsifiers and a variable concentration of a viscosity modifier, which was a mixture of xanthan gum and microcrystalline cellulose (XGMCC). The following methods were used in the evaluation of emulsions: evaluation of the stability of systems using the Turbiscan test, evaluation of average particle size, microscopic evaluation of emulsions, and evaluation of texture and viscosity. Based on the results obtained for XGMCC-stabilized emulsion systems containing enzymatically modified fats, it was found that some of the systems had satisfactory stability. No correlation was observed between the applied concentration of a texture modifier and emulsion stability. However, the type of fatty phase used influenced the stability of the analyzed systems. Taking the above relationship into account, emulsion E67, which was characterized by a small degree of destabilization changes, was evaluated as the best system. This emulsion was characterized by the lowest droplet diameter of the dispersed phase at all measuring points during the storage process. This system can be used as a stable model system as a starting point in the development of a new food or cosmetic formulation. Full article

Background/Objectives: Metabolic diseases in humans, such as obesity or type 2 diabetes, arise from defects in the body’s ability to take in and store nutrients such as carbohydrates and triglycerides. Previous studies in the fruit fly, Drosophila melanogaster, have identified SR proteins, mRNA splicing factors that regulate splice-site selection, as regulating lipid storage in the fly fat body. However, whether SR proteins function in other tissues to regulate nutrient metabolism is not known. Methods: We focused on studying the role of SR proteins in intestines by decreasing their levels in the fly gut and measuring the concentrations of lipids and glycogen. Results: We further characterized the intestinal functions of 9G8, an SR protein, which displayed an increase in organismal lipid levels when knocked down in the intestine but had less triglyceride storage in isolated intestines. Interestingly, decreasing 9G8 in the intestine resulted in increased intestinal expression of five fatty acid synthesis/elongation enzyme genes, as well as four triglyceride lipase genes, which may contribute to the triglyceride phenotypes we observed in 9G8-RNAi flies. Conclusions: These data suggest that 9G8 regulates whole body and intestinal lipid homeostasis by altering the expression of lipid metabolic enzyme genes in the fly intestine. Full article

In Peru, overweight and obesity affect 20–38% of adults, increasing the risk of NCDs (type 2 diabetes, heart diseases, and others) that emphasize the need for healthy foods. Chia (Salvia hispanica L.) seeds contain high amounts of polyunsaturated fatty acid essentials (omega-3) (17–23%), antioxidants, proteins, and minerals that prevent NCDs. Chia grows in the regions of Arequipa and Puno–Peru, with 4098 tn of production in 2023. Chia mucilage is a soluble fiber with a high water-holding capacity that possesses the techno-functional properties that would improve the properties of gelification and emulsification of foods: jams, ice cream, yogurt, and others. Peru holds the N°1 position in the ranking of blueberry (Vaccinium corymbosum) exporters. This berry contains antioxidants and flavonoids. Cushuro (Nostoc sphaericum) is a gelatinous spherical blue-green alga; it grows over 3000 masl on the Peruvian highland, and it contains good protein and polysaccharide contents. The work aimed to develop a hydrogel-type jam with chia mucilage (0.05–1.00%), blueberries (36–40%), and fresh cushuro (54–60%), compared with a control sample containing pectin and sugar. The characterization of the hydrogel-type jam was moisture (79.53 ± 1.51%), ash (0.20 ± 0.01%), protein (1.02 ± 0.28%), total carbohydrates (19.05 ± 1.76%), fat (0.21 ± 0.03%), antioxidants (318.56 ± 61.5 µm Trolox/g), and phenolic content (2.43 ± 0.93 mg GAE/g). Then, after 30 days of storage, the °Brix (9.9 ± 0.3), viscosity (3921.62 ± 1373.19), pH (3.18 ± 0.02), and water activity (0.82 ± 0.5) values of the hydrogel type-jam complied with the Peruvian applicable legislation (NTP 203.047) and health law (No. 30021). The hydrogel’s functional properties could help reduce the percentage of NCD, promoting the food industry with healthy products. Full article

Obesity is characterized by low-grade inflammation that originates predominantly from the expanding visceral adipose tissue, in which adipocytes respond to lipid overload with hypertrophy, and consequently die by apoptosis. Recruited adipose tissue macrophages (ATMs) take up the excess lipids and remove the dead cells; however, long-term exposure to high concentrations of lipids alters their phenotype to M1-like ATMs that produce pro-inflammatory cytokines and resistin leading to insulin resistance and other obesity-related pathologies. Mer tyrosine kinase is expressed by macrophages and by being an efferocytosis receptor, and by suppressing inflammation, we hypothesized that it might play a protective role against obesity. To our surprise, however, the loss of Mer protected mice against high-fat diet (HFD)-induced obesity. We report in this paper that Mer is also expressed by adipocytes of both white and brown adipose tissues, and while its activity facilitates adipocyte lipid storage both in vitro and in vivo in mice exposed to HFD, it simultaneously attenuates thermogenesis in the brown adipose tissue contributing to its ‘whitening’. Our data indicate that Mer is one of the adipocyte tyrosine kinase receptors, the activity of which contributes to the metabolic decision about the fate of excess lipids favoring their storage within the body. Full article