Search Results (304)

Tomato processing waste (TPW) represents a valuable but underutilized by-product of the food industry with potential for valorization within bioeconomy models. This study investigated the chemical composition, antioxidant profile, and sanitary safety of TPW, analyzing the whole TPW; its fractions (peels and seeds) and oil are obtained from TPW seeds. All samples showed contaminant levels within regulatory limits, confirming their safety for further applications. Various drying methods (air-drying at 70 °C and at 50 °C, lyophilization and vacuum drying) and grinding intensities were evaluated to determine their impact on TPW bioactive compounds retention and organoleptic characteristics. TPW exhibited valuable nutritional properties, particularly high protein and dietary fiber content while TPW oil was characterized with high monounsaturated fatty acid content. Results demonstrated that drying method and particle size significantly influenced the yield of bioactive compound and organoleptic properties, with either lyophilization or vacuum drying and finer milling generally enhancing the recovery of polyphenols, β-carotene, and lycopene and improving color intensity. This research provides the first characterization of the TPW obtained from Croatian indigenous tomato varieties, establishing a scientific foundation for its sustainable valorization and, in broader terms, supporting circular economy objectives and contributing to more resource-efficient food systems. Full article

Background: Diabetes and cancer are two of the most life-threatening disorders affecting individuals of all ages worldwide. This study aimed to develop a novel Acrocomia aculeata (bocaiuva) fruit pulp oil-loaded nanoemulsion and evaluate its inhibitory effects on α-glucosidase and pancreatic lipase, as well as its antiglycant activity and cytotoxicity against cancer cells. Additionally, this study assessed the impact of both the oil and the nanoemulsion on blood cells. Methods: The pulp oil was extracted by cold pressing. The oil’s physicochemical properties were determined according to the AOAC and the Brazilian Pharmacopeia. The lipid profile was performed by GC-MS. The nanoemulsion was prepared by the phase inversion method using ultrasonic stirring for particle size reduction and for homogenization. Response Surface Methodology was used for optimizing nanoemulsion preparation. Enzyme inhibition tests were conducted using assay kits. Cytotoxicity in cancer cells was evaluated using the Sulforhodamine B assay. Results: Comprehensive physicochemical and chemical characterization of bocaiuva oil was performed, identifying oleic acid (71.25%) as the main component. The oil contains 23.04% saturated fatty acids, 73.79% monounsaturated acids, and 3.0% polyunsaturated fatty acids. The nanoemulsion (particle size 173.6 nm; zeta potential −14.10 mV) inhibited α-glucosidase (IC₅₀: 43.21 µg/mL) and pancreatic lipase (IC₅₀: 41.99 µg/mL), and revealed a potent antiglycation effect (oxidative IC₅0: 18.36 µg/mL; non-oxidative pathway IC₅₀: 16.33 µg/mL). The nanoemulsion demonstrated good cytotoxicity and selectivity against prostate cancer cells (IC₅₀: 19.13 µg/mL) and breast cancer cells (IC₅₀: 27.22 µg/mL), without inducing hemolysis, platelet aggregation, or anticoagulant effects. Conclusions: In this study, a comprehensive physical and chemical characterization of bocaiuva fruit pulp oil was conducted for the first time as a preliminary step toward its future standardization as an active ingredient in cosmetic and pharmaceutical formulations. The resulting nanoemulsion represents a novel alternative for managing diabetes and cancer. Although the nanoemulsion exhibited lower cytotoxicity compared to doxorubicin, it remains promising due to its composition of essential fatty acids, phenols, and carotenoids, which offer multiple health benefits. Further studies are needed to validate its efficacy and safety in clinical applications. 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

Fatty fish, such as mackerel (Scomber scombrus), are recommended as part of a healthy diet, providing essential fatty acids (FA). Fried fish is appreciated for its attributes, including a crispy texture, golden crust, and pleasant taste. However, frying increases the fat content and the caloric value of food. This study evaluated the use of pre-frying edible coatings on mackerel fillets aiming to: (i) reduce oil absorption, (ii) minimize water loss, preserving fish succulence, and (iii) prevent fat oxidation. For this purpose, alginate- and carrageenan-based coatings were supplemented with extracts of Pelvetia canaliculata (Pc), a seaweed with high potential as a source of bioactive compounds. The fried fillets were analysed for colour, texture, moisture, ash, lipid content, and FA profile. No significant differences were observed for colour and textural parameters. Fillets coated with Pc-supplemented carrageenan showed the highest moisture (an increase of 3%) and the lowest fat content (a decrease of 7,5%) compared to the control (fried uncoated fillets). Coated fillets also exhibited reduced saturated FA and increased monounsaturated FA. In general, linoleic acid (C18:2) decreased markedly, while the values for docosahexaenoic acid (C22:6, n-3) remained stable (11–12% of total FA). Moreover, the n3/n6 ratio and atherogenic indices (AI) were improved in the coated fillets. Full article

Recently, vegetable oil-derived monounsaturated fatty acids (MUFAs) have predominantly been utilized in producing bio-based surfactants, resulting in low bioresource utilization and high separation costs. Although polyunsaturated fatty acids (PUFAs) are abundant and often co-exist with MUFAs, bio-based surfactants synthesized from PUFA-rich feedstocks have been less researched due to concerns regarding their interfacial performance. In this study, a novel series of PUFA-based zwitterionic surfactants with strong interfacial activity was synthesized from waste vegetable oils via an eco-friendly three-step process, optimized through an orthogonal experimental design. The structures and conversion rates of the surfactants were confirmed using GC-MS, LC-MS, and ESI-MS. At 0.5 g/L and 3.0 g/L (typical concentrations often used in most oil fields), the bio-based surfactants derived from waste soybean oil (PUFA-to-MUFA ratio ≈ 2.11, C18:2, and C18:1 in large contents) could reduce the interfacial tension between Daqing crude oil and simulated formation groundwater to an ultra-low level of ~10⁻³ mN/m. These results confirm our hypothesis that bio-based zwitterionic surfactants derived from PUFA-rich feedstocks possess excellent interfacial activity, providing a potential sustainable option to be considered for chemically enhanced oil recovery. Full article

Dry matter (DM) is a critical parameter for avocado quality and commercialization, particularly in the ‘Hass’ cultivar, where it is closely associated with the oil content and flavor. This study evaluated the fatty acid composition and sensory attributes of ‘Hass’ avocados with varying DM levels (19%, 21%, 24%, and 27%) cultivated in the Canary Islands. Additionally, the impact of dehydration methods (oven and microwave) and sample preparation techniques on the oil content and lipid profiles were assessed. Six main fatty acids were identified, with oleic acid (38–43%) and palmitic acid (30–36%) being predominant. Higher DM levels were associated with increased concentrations of palmitoleic and linoleic acids. Drying methods did not significantly alter the fatty acid profile, supporting the crushed microwave-dried (CMW) method as a practical, low-cost approach for preserving lipid integrity. Consumer panelists showed a clear preference for avocados with higher DM contents (24–27%), associating the flavor (86.2%) and texture (59.6%) with the purchase intent. The high monounsaturated fatty acid content, particularly oleic acid, qualifies these avocados for the European nutritional claim ‘high in monounsaturated fat.’ This is the first study to characterize these parameters in ‘Hass’ avocados from the Canary Islands, contributing to both quality assessments and potential marketing strategies based on nutritional and sensory attributes. Full article

The rapid growth and sustainable production of black soldier fly larvae (BSFL) contribute positively to the circular economy. This study profiled the fatty acid composition of crude BSFL oil, followed by an evaluation of its physicochemical properties under domestic cooking temperatures (up to 180 °C, 30 min). Odour evaluation of the BSFL oil was also performed using 10 trained panellists for attributes such as fishy, nutty, oily, meaty/savoury, roasted, and pungent. The results indicated that BSFL oil contains palmitic (23.69%), oleic (30.90%), and linoleic (21.81%) acids in relatively similar proportions, representing a mix of saturated, monounsaturated, and polyunsaturated fatty acids. Heating caused BSFL oil to be darker and more viscous. The peroxide and free fatty acid values also increased significantly (p < 0.05) with rising temperatures, indicating limited oxidative stability and reduced suitability of BSFL oil for cooking purposes. The perceived intensity of odour attributes, particularly fishy and oily notes, increased concomitantly with higher cooking temperatures. Refining processes and antioxidants may assist in improving the thermal stability of BSFL oil for culinary applications. Full article

Trans fatty acids (TFAs) pose significant health risks, including cardiovascular disease and metabolic disorders. However, the lack of high-resolution, high-sensitivity, and high-throughput quantitative methods for TFA analysis has led to fragmented data on TFA content in edible oils, which constrains research on the quality assessment of edible oils. In this study, we developed a high-resolution and high-sensitivity gas chromatography-mass spectrometry method to simultaneously determine 23 TFA isomers. The method validation demonstrated good sensitivity, linearity, accuracy, and precision. Based on the proposed method, we analyzed 170 samples of 11 common edible oils, establishing a comprehensive TFA profile for each type. Ruminant fats (beef tallow, mutton tallow, butter) had high TFA levels (0.8–4.8 g/100 g), dominated by vaccenic acid (C18:1 t11) and conjugated linoleic acid, while vegetable oils (soybean, corn, peanut and sesame oil) exhibited lower concentrations (0.5–2.2 g/100 g), especially monounsaturated TFAs. Particularly, soybean oil was rich in C18:3 isomers, while shortening presented the closest similarity to sesame oil. Cluster analysis distinguished oils by TFA composition, highlighting low-TFA clusters (sunflower oil, pork lard, cream). In conclusion, the high-resolution, high-sensitivity, and high-throughput TFA quantification method developed in this study provides technical support for establishing characteristic TFA profiles in edible oils, while offering data support to further quality assessment. Full article

The aim of this study is to investigate the physiological characteristics and regulatory mechanisms of porcine intramuscular fat (IMF), subcutaneous fat (take back fat (BF), for example), and visceral fat (take perienteric fat (PF), for example) to address the challenge of optimizing meat quality without excessive fat deposition. Many improved breed pigs have fast growth rates, high lean meat rates, and low subcutaneous fat deposits, but they also have low IMF content, resulting in poor meat quality. There is usually a positive correlation between intramuscular fat and subcutaneous fat deposits. This study selected eight-month-old female Tibetan pigs as experimental subjects. After slaughter, fat samples were collected. Histological differences in adipocyte morphology were observed via hematoxylin–eosin (HE) staining of tissue sections, and phenotypic characteristics of different adipose tissues were analyzed through fatty acid composition determination. Transcriptome sequencing and untargeted metabolomics were employed to perform pairwise comparisons between different fatty tissues to identify differentially expressed genes and metabolites. A siRNA interference model was constructed and combined with Oil Red O staining and lipid droplet optical density measurement to investigate the regulatory role of WNT16 in adipocyte differentiation. Comparative analysis of phenotypic and fatty acid composition differences in adipocytes from different locations revealed that IMF adipocytes have significantly smaller areas and diameters compared to other fat depots and contain higher levels of monounsaturated fatty acids. Integrated transcriptomic and metabolomic analyses identified differential expression of WNT16 and L-tyrosine, both of which are involved in the melanogenesis pathway. Functional validation showed that inhibiting WNT16 in porcine preadipocytes downregulated adipogenic regulators and reduced lipid droplet accumulation. This cross-level regulatory mechanism of “phenotype detection–multi-omics analysis–gene function research” highlighted WNT16 as a potential key regulator of site-specific fat deposition, providing new molecular targets for optimizing meat quality through nutritional regulation and genetic modification. Full article

This research aimed to qualitatively analyze the composition of selected extra virgin olive oils from organic and conventional farming available on the Polish market. Determination of the fatty acid profile, determination of the sterol content, and measurement of the acidic and peroxide numbers of the olive oils were performed. Moreover, the content of phenolic acids was determined using the HPLC method, and the antioxidant activity was examined using, e.g., the FRAP and DPPH methods, to establish the differences between the analyzed olive oil samples. The most abundant fatty acids in the olive oil were monounsaturated fatty acids (65.60–78.50%) with oleic acid (59.54–75.36%), saturated fatty acids (14.60–20.49%) with palmitic acid (10.93–16.45%), and polyunsaturated fatty acids (7.80–15.04%) with linoleic acid (6.24–14.34%). The phytosterol fraction consisted of β-sitosterol, campesterol, stigmasterol, clerosterol, ∆5-avenasterol, cycloartenol, 24-methylenecycloartenol, and citrostadienol, and its concentration ranged from 775.23 to 1115.70 mg/kg of the olive oils. The conventional method of olive cultivation influenced campesterol concentration in the extra virgin olive oils, and the concentration was higher in such products than in organic. Tests conducted on the reduction of iron ions (FRAP method) showed that the olive oil obtained from conventional farming (except for one product) had slightly higher antioxidant activity (0.23–0.30 μmol TE/g of olive oil) than that obtained from organic farming (0.19–0.26 μmol TE/g of olive oil). The total content of phenolic acids (oleuropein, hydroxytyrosol, and tyrosol) in the extra virgin olive oils ranged from 133.20 to 226.82 mg/kg. Full article

In beef cattle production, both diet and breed are key factors influencing the composition and quality of meat. This study evaluated the effects of rumen-protected cod liver oil supplementation on meat and fat quality parameters in Limousin (n = 30) and Red Angus (n = 30) bulls maintained under identical conditions. During the final three weeks of finishing, animals received 100/g/day of cod liver oil. Red Angus bulls exhibited a significantly higher intramuscular fat content in meat compared to Limousin (p < 0.01). The study demonstrated a reduction (p < 0.05) in intramuscular fat content in both breeds receiving cod liver oil supplementation. In Limousin, cis-oleic acid (C18:1 cis-9) levels increased significantly in meat (p < 0.05) without a concurrent increase in trans isomers. Subcutaneous fat in both breeds showed a significant increase in monounsaturated fatty acids in the supplemented group compared to the control (p < 0.01). Limousin bulls also showed reduced levels of myristic acid (C14:0) and stearic acid (C18:0) in subcutaneous fat. Additionally, Limousin muscle tissue showed significantly higher (p < 0.01) concentrations of C18:3n3, C22:6n3, and total polyunsaturated fatty acids (PUFAs) compared to Red Angus. These finding indicate that the short-term dietary inclusion of rumen-protected cod liver oil in cattle rations enhances the nutritional profile of beef, potentially offering benefits for human health. Full article

Camelina sativa (L.) Crantz, a native European oilseed crop of the Brassicaceae family, is notable for its short life cycle, making it well-suited for crop rotation and diversification. Its seeds contain a high content of oil (36–47%) that is rich in polyunsaturated fatty acids (PUFAs) such as alpha-linolenic acid (ALA, C18:3, Ω-3) and linoleic acid (LA, C18:2, Ω-6). This oil has diverse industrial applications, including low-emission biofuels, animal feed, pharmaceuticals, biolubricants, bioplastics, and cosmetics. We analyzed the expression of seven key enzymes involved in fatty acid biosynthesis across nine C. sativa accessions at three stages of silique development using highly efficient qRT-PCR assays designed for the target genes and a normalizing control. Our detailed expression analysis revealed significant variation across varieties, with only the gene FAB2c exhibiting genotype-independent expression, indicating a constitutive and essential role in monounsaturated fatty acid (MUFA) biosynthesis. Other genes showed significant interactions between the variety and developmental stage, highlighting the combined influences of genetic background and silique maturation on gene regulation. V18 emerges as particularly promising, exhibiting elevated expression of genes linked to PUFA and VLCFA biosynthesis—traits of significance for food, biofuel, and industrial applications. These findings, together with the developed qRT-PCR assays, provide valuable tools for selecting Camelina varieties with optimized genetic profiles, highlighting the potential of harnessing natural transcriptional diversity for crop improvement. Full article

This study investigates the impact of hydroxytyrosol (HTyr) supplementation on the fatty acid profiles and oxidative stability of various extra virgin olive oil (EVOO) cultivars and other edible oils during prolonged deep-frying. EVOO cultivars including Picual, Cornicabra, Empeltre, Arbequina, Hojiblanca, Manzanilla, Royuela, Koroneiki, and Arbosana were analyzed alongside two sunflower oils and three refined olive oils under thermal stress at 170–210 °C for 3–6 h. HTyr consistently preserved monounsaturated fatty acids (MUFAs), particularly oleic acid (C18:1), while significantly reducing the degradation of polyunsaturated (PUFAs) and saturated fatty acids (SFAs) (p < 0.05) in many oil samples; for example, in olive oil °1, TMUFAs in Exp 1 revealed 7.28%, while in Exp 5 (with HTyr), TMUFAs increased to 7.47%. In olive oil °0.4, TMUFAs increased from 8.52% in Exp 1 to 9.17% in Exp 5. Additionally, In EVOO cv. Picual, total SFAs increased slightly, from 16.58% in Exp 1 to 16.96%, in Exp 5. Notably, total MUFA content (TMUFAs) was best preserved in Manzanilla (81.92%), followed by Hojiblanca (78.52%), Empeltre (78.09%), olive oil 1° (78.20%), Koroneiki (77.60%), and Arbosana (77.01%) (p < 0.05), indicating strong oxidative resistance. In Arbequina and Royuela oils, oleic acid retention also exceeded 76% after deep-frying. HTyr helped maintain fatty acid profiles within EU regulatory limits across most cultivars, despite minor exceedances in specific SFAs, such as lignoceric acid (C24:0), likely due to varietal traits or harvest timing. Principal component analysis (PCA) revealed distinct clustering patterns: sunflower oils grouped around linoleic acid (C18:2), reflecting high PUFA content, while olive oils clustered near oleic and palmitic acids. Cultivars such as Picual, Empeltre, Manzanilla, and Royuela showed unique associations with lignoceric acid, supporting the use of fatty acid profiles as cultivar-specific markers. HTyr supplementation enhanced oxidative stability and quality retention across oil types in terms of fatty acids profile, corroborating previous findings on the resilience of polyphenol-rich EVOOs under thermal stress. Furthermore, fatty acid composition varied significantly according to cultivar, HTyr, and deep-frying (p < 0.05), highlighting the complexity of oil quality determinants. This study supports the application of HTyr as a natural antioxidant to improve thermal stability and nutritional quality, not only in olive oils but also in other edible oils. These findings promote sustainable practices aligned with circular economy principles and advance the understanding of fatty acid dynamics during deep-frying. HTyr-enriched oils present promising potential in both culinary and industrial contexts. Full article

The global oat harvest area occupied by China has been increasing annually. In this study, the fatty acid and triacylglycerol compositions, lipid concomitants, and antioxidant capacities of 16 oat oil cultivars in China were compared. All oat oils were found to be rich in unsaturated fatty acids (UFA), particularly oleic acid and linoleic acid. The main triacylglycerols in oat oil were first reported, including 1-palmitoyl-2-linoleoyl-3-oleyl-glycerol (PLO, 16.50–18.69%), 1,3-dioleoyl-2-linoleoyl-glycerol (OLO, 14.97–18.44%), and 1-palmitoyl-2,3-dioleoyl-glycerol (POO, 11.00–13.45%). Significant variations were observed among the cultivars in lipid concomitants, including tocochromanols (0–124.83 mg/kg), phytosterols (3380.94–5735.96 mg/kg), squalene (17.39–59.33 mg/kg), and polyphenols (255.47–513.99 mg GAE/kg). The antioxidant capacities of the different cultivars varied for DPPH (154.34–189.80 μmol VE/kg), ABTS (124.40–343.97 μmol VE/kg), and FRAP (834.32–2746.09 μmol VE/kg). Pearson correlation analysis showed a positive correlation between antioxidant capacity and the contents of polyphenols, squalene, and campesterol. Hierarchical cluster analysis classified the oat oils into distinct groups based on their phytosterol, polyphenol, monounsaturated fatty acids (MUFA), triacylglycerol, squalene, polyunsaturated fatty acid (PUFA), and tocochromanol contents. This study confirms that oat oil has potential as a functional oil and dietary supplement, and sheds light on the relationship between its nutritional quality and functionality, which may aid in the screening of beneficial oat oil cultivars. Full article

Camellia oil, rich in monounsaturated fatty acids, squalene, tocopherols, and polyphenols, is highly valued for its nutritional benefits. However, its high market value and regional variations have led to frequent adulteration, highlighting the need for rapid, non-destructive methods for authentication, geographical traceability, and quality assessment. This study employed portable Raman spectroscopy combined with Partial Least Squares Discriminant Analysis (PLS-DA) and Multivariate Curve Resolution–Alternating Least Squares (MCR-ALS) to differentiate camellia oil from other edible oils and evaluate its thermal and photo-oxidative stability. PLS-DA, based on VIP-selected spectral variables, effectively distinguished camellia oil, with Raman bands near 1250 cm⁻¹ and 1650 cm⁻¹ contributing significantly. A unique peak at 1525 cm⁻¹, observed in samples from Gongcheng, Guangxi, was associated with carotenoids and served as a potential marker for geographical traceability. MCR-ALS modeling revealed significant reductions in the 1650 cm⁻¹ and 1525 cm⁻¹ peaks when temperatures exceeded 150 °C, indicating degradation of unsaturated fatty acids and carotenoids. Under UV exposure, the 1525 cm⁻¹ peak declined sharply and nearly disappeared after 24 h, suggesting rapid carotenoid degradation via photooxidation. Extended UV treatment also affected the 1650 cm⁻¹ peak and led to oxidative product accumulation. Overall, this study demonstrates the feasibility of integrating Raman spectroscopy with chemometric analysis for efficient oil classification, traceability, and stability monitoring, offering a valuable tool for food quality control and market supervision. Full article