Search Results (81)

For decades, industrial trans fatty acids (iTFAs) have remained a critical focus of the scientific community, the food industry, and regulatory authorities because of their well-established role in the development of cardiovascular diseases, metabolic disorders, and chronic systemic inflammation. Rather than providing a descriptive overview, this review critically synthesizes current evidence on the elimination of industrial TFAs by integrating health, technological, regulatory, and sustainability perspectives into a comprehensive interdisciplinary analysis. The review outlines the biochemical characteristics and dietary sources of trans fatty acid isomers, highlighting the continuing scientific debate regarding the differential health effects of industrially produced and naturally occurring ruminant-derived TFAs. It also examines the evolution of scientific evidence that led to major regulatory actions by international organizations, including the World Health Organization (WHO) and the European Commission, resulting in legally binding restrictions that have substantially reduced industrial TFA intake and improved public health. Particular emphasis is placed on the critical assessment of current fat reformulation strategies, considering not only their technological functionality but also their nutritional quality, long-term metabolic implications, and contribution to sustainable food systems. Full hydrogenation, fractionation, chemical and enzymatic interesterification, and oleogelation are comparatively evaluated with respect to their advantages, limitations, and potential technological, nutritional, and environmental trade-offs. In addition, lipid microencapsulation is discussed as an emerging strategy for protecting oxidation-sensitive polyunsaturated fatty acids (PUFAs), thereby facilitating their incorporation into functional foods while maintaining nutritional quality. Unlike previous reviews that primarily focus on health outcomes or individual processing technologies, this review systematically integrates the sustainability dimensions of alternative fat modification approaches, including resource efficiency, energy consumption, clean label product development, and circular economy principles. Furthermore, it identifies current knowledge gaps related to the long-term metabolic safety, industrial scalability, and environmental performance of emerging lipid technologies. By combining these complementary perspectives, the review provides a comprehensive interdisciplinary synthesis that supports evidence-based fat reformulation and offers practical guidance for researchers, food manufacturers, and policy makers seeking to develop safer, nutritionally improved, technologically functional, and environmentally sustainable lipid systems. Full article

Edible oleogels have emerged as promising alternatives to conventional solid fats. They convert liquid oils into semi-solid structures while reducing saturated and trans fatty acid intake. Despite rapid growth in this field, their performance is not governed by a single factor but by coupled effects of oil composition, oleogelator properties, intermolecular interactions, and processing history. In recent years, substantial progress has been achieved in understanding the formation mechanisms, structural regulation strategies, and food applications of oleogels. This review systematically summarizes the key factors influencing oleogel formation and performance, including oil phase composition, gelator type and concentration, molecular interactions, and processing parameters. Emerging structural modulation approaches, such as multi-component oleogelators, hybrid biopolymer systems, and advanced processing technologies, are critically discussed with respect to their effects on crystallization behavior, network architecture, rheological properties, thermal stability, and oil-binding capacity. Particular emphasis is placed on the hierarchical structure–function relationships linking molecular assembly and network organization to macroscopic functionality, digestibility, and bioactive compound delivery. Recent applications of oleogels in bakery products, meat analogs, dairy alternatives, confectionery products, and frying systems are also reviewed. Finally, current challenges and future opportunities related to next-generation oleogelators, hierarchical structural regulation, intelligent responsive systems, and industrial-scale manufacturing are discussed. This review provides a comprehensive framework for understanding the structural engineering of edible oleogels and offers insights into the rational design of healthier and more functional lipid-based food systems. Full article

This study focuses on the selection of hybrid combinations of Hu sheep and meat quality analysis. A comparative analysis of meat quality and volatile flavor compounds was conducted using three hybrid groups—Australian White–Hu (AH), White Suffolk–Hu (SH), and Southdown–Hu (NH)—and a pure Hu sheep group (HH) as research subjects. The results show that in terms of basic nutritional quality, the moisture content in the NH group was significantly higher than that in the HH group (p < 0.05), and the crude protein content in the NH group was significantly higher than that in the HH group (p < 0.05). Regarding physicochemical properties, the NH group had significantly higher meat color scores, L*, a*, and b* values, than the other groups (p < 0.05), along with the best tenderness and cooking yield. An analysis of amino acids, fatty acids, and volatile flavor compounds in lambs from different hybrid combinations revealed significant differences in the contents of lys, thr, asp, and his (p < 0.01). Although no significant differences were found in the fatty acid composition scores among the AH, SH, NH, and HH groups, all groups met the FAO/WHO recommended values. The NH group not only had the highest MUFA and total fatty acid content but also the highest levels of trans-petroselinic acid and trans-vaccenic acid, the two most abundant trans fatty acids. A total of 43 volatile organic compounds were detected in the four groups, among which 10 were identified as differential compounds. This study provides a scientific basis for the hybrid utilization of Hu sheep and offers technical support for the transformation and upgrading of the regional meat sheep industry. Full article

Resveratrol is a promising polyphenolic bioactive compound found in peanuts. However, the distribution of cis- and trans-resveratrol and their glycosides varies significantly among cultivars, and their correlations with other quality traits remain unclear. In this study, Ultra-Performance Liquid Chromatography (UPLC) combined with high-throughput spectral analysis was employed to systematically evaluate 42 main cultivated peanut varieties from seven series across China’s three major production regions. The results indicated that trans-piceid (trans-resveratrol glycoside) was the predominant component, accounting for over 85% of the total content. Significant variation was observed in the total content of resveratrol and its glycosides among cultivars (4.61–88.79 mg/kg), with the Weihua series (represented by Weihua 23) exhibiting the strongest resveratrol enrichment ability. Multidimensional correlation analysis systematically revealed, for the first time, distinct association patterns: trans-piceid was positively correlated with sucrose, cis-resveratrol was positively correlated with fatty acids such as oleic acid, and trans-resveratrol showed a specific association with linoleic acid. Based on these findings, seven specialized high-resveratrol cultivars suitable for processing, including Weihua 23 and Kainong 301, were identified. Furthermore, a specific correlation system between “resveratrol and key quality indicators” was established. This study provides important theoretical support for the targeted breeding of novel functional peanut varieties that combine a high resveratrol content with traits such as high oleic acid or sugar content, thereby promoting the high-value industrial utilization of high-quality peanuts. Full article

The aging population and increasing prevalence of oxidative stress-related diseases underscore the need for functional food and pharmaceutical formulations enriched with bioactive compounds. This study aimed to design sustainable emulsion systems incorporating enzymatically modified fats with enhanced functional and bioactive properties. Enzymatic interesterification was employed as an environmentally friendly alternative to chemical catalysis, enabling the transformation of natural lipids without generating undesirable trans isomers. The lipid phase was formulated from blends of hemp oil, a plant-derived source rich in polyunsaturated fatty acids with documented antioxidant potential, and mutton tallow, in an effort to valorize meat industry by-products. Systematic evaluation of emulsion stability, viscosity, and textural properties was conducted using Turbiscan analysis and texture profile analysis. The results demonstrated that xanthan gum concentration was the primary determinant of structural stability, physicochemical stability, and structural integrity of the emulsion systems. Formulation no. 38 (0.8% w/w xanthan gum) was identified as the statistically most stable system based on Turbiscan Stability Index values (TSI = 1.4). Although emulsions containing 1.0% w/w xanthan gum exhibited similarly low TSI values and slightly smaller final droplet diameters, formulation E38 showed the smallest increase in droplet size during storage (<1 µm), indicating superior resistance to structural changes over time. Fat composition showed minimal influence on emulsion behavior, suggesting that lipid selection should prioritize nutritional and bioactive value. These findings indicate that emulsions based on enzymatically modified fats and stabilized with natural polysaccharides can serve as physically stable systems with potential applicability in food, cosmeceutical, and pharmaceutical formulations intended for bioactive compound delivery. Full article

Background/Objectives: Poor dietary habits are a major contributor to non-communicable diseases (NCDs), the leading cause of mortality worldwide. To promote healthier eating, governments and stakeholders have implemented various nutrition policies, including front-of-pack nutrition labeling (FOPNL). The Choices International Foundation (Choices), through its criteria, supports these efforts through its standardized nutrient profiling system (NPS). Originally developed to underpin a positive FOPNL logo, in 2021, the criteria were expanded into a globally oriented five-level profiling system covering 23 basic and 10 discretionary food groups, addressing key nutrients such as trans-fatty acids, saturated fat, sodium, sugar, fiber, and energy. To ensure continued scientific relevance, the Choices criteria are periodically reviewed by an independent International Scientific Committee (ISC). Methods: This paper presents the 2025 revision of the Choices criteria, focusing on priority areas identified through stakeholder consultation and recent scientific developments. Results: Key updates include the introduction of nutrient-based equivalence criteria for plant-based alternatives to meat and dairy, based on protein and selected micronutrient thresholds. Non-sugar sweeteners (NSSs) were newly included as a factor that lowers a product’s health classification and makes it ineligible for a positive FOPNL. Additionally, the industrially produced trans-fatty acid (iTFA) criteria were revised and aligned with the latest World Health Organization (WHO) recommendations, improving both technical feasibility and policy coherence. While options for incorporating whole-grain and micronutrient criteria were explored, these were not included in the current revision. Conclusions: The 2025 update system enhances the scientific rigor, policy alignment, and global applicability of the Choices system. By providing a harmonized and evidence-based tool, it aims to support national policies that foster healthier food environments and, ultimately, improve public health outcomes worldwide. Full article

Trans-fatty acids (TFAs), particularly industrially produced TFAs (iTFAs), are linked to dyslipidemia, cardiovascular disease (CVD), and metabolic dysfunction-associated steatotic liver disease (MASLD). Despite regulatory efforts, “hidden” TFAs persist in processed foods, posing ongoing health risks. This narrative review synthesizes evidence on the biochemical and metabolic impacts of the most studied TFAs, focusing on dyslipidemia, CVD, and MASLD, and highlights gaps in research and policy. Available data suggest that iTFAs, which are dominant in modern diets, were associated with elevated low-density lipoprotein cholesterol (LDL-C), triglycerides, and lipoprotein (a), reduced high-density lipoprotein cholesterol (HDL-C), exacerbating atherosclerosis, increasing hepatic lipogenesis, oxidative stress, and inflammation and driving MASLD progression to fibrosis, whereas ruminant TFAs (rTFAs) showed neutral or beneficial effects. Epigenetic modifications (e.g., DNA methylation, miRNA alterations) induced by TFAs may further worsen metabolic dysfunction. Analytical challenges and inconsistent food labeling make it difficult to assess TFAs intake. Global disparities in TFAs regulations persist, but some regions still exceed recommended limits. Hidden iTFAs represent a critical public health issue, necessitating stricter policies, improved labeling, and consumer education. Future research should prioritize human studies on TFA-induced epigenetic changes and develop healthier fat alternatives. Eliminating residual iTFAs from the food supply is essential to mitigate cardiometabolic risks globally. Full article

Fatty acids (FAs) are vital for human nutrition and are classified into three categories (saturated, unsaturated, and trans). FAs have different physiological effects and can contribute to health problems in different ways. By-products from the oil industry are rich in bioactive compounds. These make them useful for further utilization in food formulation. There is a quantity of residual oil in the oilcake. Analysis of the fatty acid composition shows that unsaturated fatty acids are predominant. The predominant fatty acids in oilcakes are arachidic (sunflower), oleic, elaidic (flax), linoleic (LA), and linolelaidic (hemp, rape, and sesame) acids. The favorable and ideal (within the regulatory recommendations) results for the n-6/n-3 ratios of 3:1 indicate the high nutritional profile with beneficial effects for the human body of the oilcakes. The hypocholesterolemic/hypercholesterolemic for all samples ranged from 4.52 to 116.06, while atherogenicity and thrombogenicity indexes ranged from 0.01 to 0.3. This is in line with the favorable values found in the literature benchmarks. Full article

Alloys and metals exhibit high sensitivity to corrosion and aggressive environments. Hence, the development of protective treatments through accessible methods with a high degree of protection has become a necessity. This paper presents a method for treating the hydrophilic surface of aluminum alloys using two types of unsaturated fatty acids, thereby increasing the degree of hydrophobicity and protecting the material. The samples were cleaned by a chemical process, followed by immersion in oleic acid (C₁₈H₃₄O₂, 18:1 cis-9) and elaidic acid (C₁₈H₃₄O₂, 18:1 trans-9), and they were then treated at a temperature of 80 °C. Morphological and microstructural analyses were conducted using OM, FE-SEM, EDX, and FTIR to understand the influence of unsaturated monocarboxylic fatty acids on the alloy surfaces. The wettability capacity of the alloys was investigated by measuring the contact angle (CA). The results revealed that the cleaning step and modification treatment with fatty acids are essential steps for increasing the hydrophobic character of the surface. This study can be applied to various types of metallic substrates to enhance their corrosion resistance and long-term chemical stability in aggressive environments, making it adaptable for use in different industrial fields. Full article

Trans fats are linked to numerous chronic diseases and cellular dysfunction; however, Spain has not implemented effective regulatory measures to restrict their presence in food products. This study addressed these gaps by analyzing trans fat content in commercial pastries sold in Spain and their biological impacts on mesenchymal stem cells, further examining its compliance with international guidelines. Also, a novel and scalable method for extracting fatty acids from pastry samples was developed and applied, enabling precise analysis using gas chromatography alongside sensory property assessments. The findings revealed significant variability in TFA levels across samples. To assess the biological implications of these TFAs, mesenchymal stem cells (MSCs) were cultured to perform dose–response experiments using two selected pastry samples with the highest TFA content. Cellular adhesion, cytotoxicity, and proliferation were evaluated through MTT assays, bright-field, and fluorescence staining using FITC and DAPI markers. Results demonstrated dose-dependent impacts of TFAs on MSC viability, including reduced adhesion and proliferation alongside increased cytotoxicity. This study underlines the need for stricter regulatory frameworks to monitor TFA levels worldwide, including in Spain’s food industry. Additionally, it highlights the potential health risks associated with excessive TFA consumption, particularly concerning cellular health and growth mechanisms, which provide insights into its potential bioaccumulation implications. These findings provide a foundation for further research into dietary guidelines and industrial practices aimed at minimizing TFA exposure while promoting public health safety. 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

Background/Objectives: Trans fatty acids (TFAs) are risk factors for cardiovascular diseases. TFAs are classified as natural (r-TFAs) or industrially produced (i-TFAs). The primary source of i-TFAs is partially hydrogenated oils (PHOs). The European Union implemented Commission Regulation 2019/649, setting a limit of i-TFAs in food. The World Health Organization (WHO) has emphasised the need to completely eliminate PHOs from global food supplies. This study aimed to assess the content of PHOs in food, based on the declared ingredient composition on product labelling, pre- and post-implementation of Regulation 2019/649. The types of fats used as PHOs substitutes were also assessed. Methods: The study material consisted of product labels produced before (n = 1224) and after (n = 779) the implementation of Regulation 2019/649. An analysis of the fats declared in the ingredient lists of these products was carried out, together with an evaluation of the PHOs substitutes used. Results: Before the entry into force of Regulation 2019/649, 6.9% of the 1224 products evaluated contained PHOs. After the implementation of the Regulation, PHOs were not listed on the label of any of the 779 products evaluated. Among the 84 products that contained PHOs before Regulation 2019/649 came into force, 36 were no longer available on the market. The remaining 48 used palm oil as the primary PHOs substitute. Conclusions: The introduction of legal limits for i-TFAs in foods appears to be an effective strategy for reducing the dietary intake of TFAs. The commonly used PHOs substitute is palm oil with significant amounts of saturated fatty acids. Full article

Trans-fatty acids (TFAs) in conventional shortenings are associated with health concerns. Here, we explore approaches to produce a healthier alternative using Triadica sebifera oil (TSO) and soybean oil (SO). Through optimized enzymatic interesterification (EIE), a 6:4 TSO to SO ratio was used, with a reaction temperature of 60 °C, enzyme dosage of 2%, and 240 min duration. The resulting product was free of TFAs, rich in unsaturated fatty acids (50.31%), and exhibited desirable physical attributes suitable for commercial shortening. The oil produced through EIE displayed a β′ crystal form and an improved melting profile for better texture. This novel shortening meets commercial standards and can replace commercial shortening with TFA in baking and cooking applications. This substitution would lead to a healthier shortening product. The EIE process requires fewer inputs than hydrogenation and is a more environmentally friendly approach for shortening production. This research contributes to more sustainable practices in the food industry while offering a practical solution for healthier shortening. Full article

Dietary lipid intake can influence the gut microbiota (GM) and their metabolites, such as short-chain fatty acids (SCFA) and bile acids, which are key mediators of health. The objective is to examine how dietary lipids’ quantity and quality influence the GM and metabolite profiles. A literature review of 33 studies in animals and humans was performed on the effects of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), trans-fatty acids (TFAs), and sterols on GM composition and gut-derived metabolites. The results show that diets rich in MUFAs, n-3 PUFAs, and short-chain FAs have the potential to enhance beneficial bacteria and metabolites. In addition, trans-palmitoleic acid, conjugated linoleic acid, and phytosterols may also have potentially beneficial effects on GM, but more research is needed. Medium-chain FAs and n-6 PUFAs have variable effects on the GM. Conversely, intakes of high-fat diets, long-chain SFAs, industrial TFAs, and cholesterol disrupt GM balance. In conclusion, animal studies clearly demonstrate that dietary fats influence the GM and related metabolites. Yet, human studies are limited. Therefore, well-designed human studies that consider the whole diet and baseline health status are needed to better understand the effects of dietary lipids on GM. Full article

Large-scale bovine colostrum production yields a significant byproduct called colostrum cream (CC). Colostrum cream is the byproduct of the industry where the colostrum is separated, and the colostrum milk is processed and converted into a colostrum formula and immunoglobulin colostrum powder. However, the disposal of CC poses sustainability challenges. CC composition differs significantly from milk fat and can be a valuable source of fatty acids (FAs) in the human diet. Ghee or butter oil manufactured from cream or butter is a product with almost 99.8% fat, with longer shelf life and a unique flavor. The study was planned to see the effect of FA profile and nutritional health indicators derived from FA profiles, such as the atherogenicity index (AI) and thrombogenicity index (TI) of CC, colostrum butter oil (CBO) samples, butter oil (BO), and sweet cream (SC), as they can significantly influence cardiovascular health. Three SC samples from a dairy plant and six CC samples were collected from a private company. BO and CBO samples were made in atmospheric conditions and analyzed for chemical composition and FA profiles in triplicates. SC and BO samples have higher levels of saturated and trans FAs. CC and CBO are richer in beneficial FAs. CBO offers a healthier profile with higher PUFA/SFAs and a lower AI and TI, which can be an essential source of FAs in the human diet and support sustainability. Full article