FOOD HYDROCOLLOIDS
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2025
·
IF 12.4
Kaiyang Zhu,Ji Ma,Hafiz Muhammad Mubeen,Ting Zhang,Hongjie Lei,Wenge Zhao,Huaide Xu,Mei Li
Oil bodies (OB) are naturally occurring pre-emulsified oil droplets with broad application prospects in emulsions and gels. In this study, the chitosan and vanillin with different concentrations were used as structuring agents for preparation of oleogels based on walnut OB (WOB), and the particle size, zeta potential, spectral, thermal characteristics, physical properties and in vitro simulated digestion of WOB oleogels were evaluated. These characteristics results showed that chitosan and vanillin were successfully cross-linked with WOB and formed a dense three-dimensional network structure. Spectral analysis results demonstrated that chitosan and vanillin could improve WOB properties mainly through hydrogen bond interaction, Schiff base crosslinking and electrostatic interaction. The physical properties analysis manifested that the cross-linked WOB oleogels had strong hardness (26.86 N), good thermal stability (ΔH = −442.16 J g -1 ), excellent structural recovery (0.90) and higher gel strength (G′> 9000 Pa). In vitro simulated gastrointestinal digestion manifested that cross-linking reduced the free fatty acids released from oleogels. The microstructure of digestates illustrated that this might be related to the compact coating formed by chitosan and the integrated network induced by vanillin. This study provided a novel strategy for using WOB to replace animal fats to produce healthy oleogels.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
Journal of Food Measurement and Characterization
·
2021
·Vol. 15
·期 3
·2716-2726
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IF 2.431
Qian Junqing,Zhao Changyan,Zhu Hanxiao,Tong Jun,Zhao Xiaohua,Yang Haiyan,Guo Hui
Walnut oil is endowed with a variety of physiological functions due to abundant natural compounds, and the effect of unsaturated fatty acids is crucial. In order to accurately and conveniently detect the fatty acids components and content in walnut oil, a quantitative method was developed to detect fatty acids content based on the 1 H-NMR and 13 C-NMR techniques. In addition, HPLC combined with MS was used to conduct qualitative analysis. HPLC method with an evaporative light-scattering detector was for the quantitative analysis and the fatty acids content was compared with the content from NMR. The result showed that there was no significant difference between 1 H-NMR, 13 C-NMR and HPLC (P > 0.05) and indicated that the NMR has the potential to be applied as a routine method for the analysis of fatty acids content in walnut oil.
研究领域:
分析化学
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食品科学
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营养学
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产品关联
DOI
高影响因子
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
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2024
·
IF 1.8
Junqing Qian,Qian Li,Luyan Mo,Xiaohua Zhao,Jun Tong,Changyan Zhao,Hui Guo
Rich in unsaturated fatty acids, walnut oil provides a number of physiological benefits, including a reduction in the risk of cardiovascular disease and a delay in the aging process. In this work, walnut oil was prepared using the aqueous enzyme process and cold pressing method, and it was then analyzed using HPLC and FTIR. The characterization results show that the walnut oil extracted by the aqueous enzyme method outperformed the pressing oil in content of LLL by 11.64%, LLLn by 9.16% and OLL by 4.08%. But this oil had significantly less OLnLn (-) than the pressing oil (7.90%). The Morris water maze and shuttle box tests of ICR mice revealed a notable improvement in the memory of the animals administered walnut oil. Among them, mice fed the walnut oil extracted by aqueous enzyme method showed a much shorter escape latency and a significantly higher rate of active avoidance reaction ( p < 0.05, p < 0.01) than mice fed cold pressing method. With the prolongation of time, the mice even performed better than the positive control PIR group in all aspects. In summary, the quality of walnut oil extracted by aqueous enzyme method is better than that by cold pressing method. Practical Applications : Walnut oil prepared by aqueous enzymatic extraction can improve learning ability, is healthy and pollution-free, and can be utilized as a dietary supplement in ordinary life.
研究领域:
营养学
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生物化学
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产品关联
DOI
高影响因子
Innovative Food Science & Emerging Technologies
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2023
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IF 6.6
Muhammad Hussain,Yue Sun,Yue Pan,Lu Liu,Xiuxiu Zhang,Qi Wang,Shuang Lin,Abdul Qayum,Kifayat Hussain,Xiaodong Li
Fatty acids content in walnut oil was investigated and compared with human milk, infant formula (IF) and animal milk (AM), then subjected to in-vitro digestion. Walnut oil (80.04 mg/g) and Human milk (73.11 mg/g) were comprised of unsaturated fatty acids , while AM (52.23 mg/g) and IF (40.50 mg/g) were significantly lower in unsaturated fatty acids. Confocal micrographs and particle size showed complete digestion of walnut oil-based infant formula (IFW) than AM and IF. Total fatty acid released during in-vitro digestion in different samples was IFW (2563.26 μmol/g fat), HM (2420.38 μmol/g fat), AM (1863.70 μmol/g), and in IF (3001.20 μmol/g). In IFW and HM, C18:2n6c was the highest single fatty acid released, with 47% and 40%, respectively, which was substantially different from AM and IF. Our research findings might help design an infant formula closer to human milk.
研究领域:
营养学
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食品科学
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儿科
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DOI
高影响因子
CHINESE JOURNAL OF CHEMICAL ENGINEERING
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2022
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IF 3.898
Yingxi Gao,Jiayi Shi,Jie Wang,Fan Zhang,Shichao Tian,Zhiyong Zhou,Zhongqi Ren
Nervonic acid is the world's first and only potent substance that can repair damaged nerve fibers and promote nerve cell regeneration with high nutritional value. The wide variety of fatty acids in plant oils and fats with similar structures makes the large-scale separation and purification of high-purity nervonic acid very difficult. A new combined process of molecular distillation, urea inclusion and solvent crystallization was established to prepare high-purity nervonic acid with the mixed fatty acids obtained after saponification and acidification of Acer truncatum Bunge oil as raw materials. First, according to the difference in the mean free path of fatty acids, molecular distillation was used to separate and remove C16 saturated fatty acid of palmitic acid and four C18–C20 fatty acids of stearic, oleic, linoleic, and linolenic acids. The content of C16–C20 fatty acids decreased from 72.92% to 19.22% after two-stage molecular distillation processes, in which the contents of saturated fatty acid of palmitic acid decreased to about 0.5%. Then, according to the difference in carbon chain length and saturation of fatty acid, the contents of C22–C24 saturated fatty acids of tetracosanoic and docosanoic acids decreased to 0.21% and 0.07% by urea inclusion with urea/free fatty acid preparation by saponification (SPOMFs) ratio as 0.6. In addition, all saturated fatty acids were basically separated. Finally, according to the difference in the solubility of fatty acids in solvents, the C18–C20 unsaturated fatty acids of oleic, linoleic, and linolenic acids and C22 unsaturated fatty acid of erucic acid were removed by solvent crystallization. The content of C18–C20 unsaturated fatty acids decreased to less than 5% with pentanol as the solvent after the first stage solvent crystallization. The content of erucic acid decreased to 3.47% with anhydrous ethanol as the solvent after the second to fifth stage solvent crystallization. The combined process of molecular distillation, urea inclusion and low temperature crystallization innovatively adopted an efficient, simple and easy-to-industrial solvent crystallization method to separate erucic and nervonic acids, obtaining nervonic acid with purity of 96.53% and final yield of 47.99%.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 12
·1698
·
IF 5.561
Pan Gao,Yunpeng Ding,Zhe Chen,Zhangtao Zhou,Wu Zhong,Chuanrong Hu,Dongping He,Xingguo Wang
This study was the first time the effects of pretreatment technology (microwave roasting, MR; oven roasting, OR; steaming roasting, SR) and processing technology (screw pressing, SP; aqueous enzymatic extraction, AEE; subcritical butane extraction, SBE) on the quality (physicochemical properties, phytochemical content, and antioxidant ability) of walnut oil were systematically compared. The results showed that the roasting pretreatment would reduce the lipid yield of walnut oil and SBE (59.53–61.19%) was the processing method with the highest yield. SR-AEE oil provided higher acid value (2.49 mg/g) and peroxide value (4.16 mmol/kg), while MR-SP oil had the highest content of polyunsaturated fatty acid (73.69%), total tocopherol (419.85 mg/kg) and total phenolic compounds (TPC, 13.12 mg/kg). The DPPH-polar and ABTS free radicals’ scavenging abilities were accorded with SBE > AEE > SP. SBE is the recommended process for improving the extraction yield and antioxidant ability of walnut oil. Hierarchical cluster analysis showed that processing technology had a greater impact on walnut oil than pretreatment technology. In addition, multiple linear regression revealed C18:0, δ-tocopherol and TPC had positive effects on the antioxidant ability of walnut oil, while C18:1n-9, C18:3n-3 and γ-tocopherol were negatively correlated with antioxidant activity. Thus, this a promising implication for walnut oil production.Keywords:walnut oil;pretreatment;processing;subcritical butane extraction;steaming roasting
研究领域:
食品科学
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植物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
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IF 8.8
Jing-Jing Zhang,Yan Gao,Mei-Ling Zhao,Xiao Xu,Bo-Nan Xi,Li-Ke Lin,Jing-Yi Zheng,Bang Chen,Yu Shu,Cong Li,Yehua Shen
Authentication of walnut oil (WO) is challenging due to the adulteration of high-linoleic acid vegetable oils (HLOs) with similar fatty acid composition. To allow the discrimination of WO adulteration, a rapid, sensitive and stable scanning method based on supercritical fluid chromatography quadrupole time-of-flight mass spectrometry (SFC-QTOF-MS) was established to profile 59 potential triacylglycerol (TAGs) in HLOs samples within 10 min. Limit of quantitation of the proposed method is 0.002 µg mL −1 and the relative standard deviations range from 0.7% to 12.0%. TAGs profiles of WO samples from various varieties, geography origins, ripeness, and processing methods were used to construct orthogonal partial least squares-discriminant analysis (OPLS-DA) and OPLS models that were highly accurate in both qualitative and quantitative prediction at adulteration levels as low as 5% (w/w). This study advances the TAGs analysis to characterize vegetable oils and holds promise as an efficient method for oil authentication.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Xiufen Li,Guanshui Guo,Yuxuan Zou,Jia Luo,Jun Sheng,Yang Tian,Jienan Li
Edible oleogels were successfully prepared by cellulose nanofibers (CNFs) as the unique oleogelator through emulsion-templated method at varying CNF concentrations of 0.4–4.0%, without additional thickening agent. The microstructure and physical properties of the oleogels such as oil binding capacity, rheology, texture, thermal and oxidative stability were evaluated, using a variety of tools including confocal laser scanning microscopy, polarizing light microscopy, fourier transform-infrared spectroscopy and X-ray diffractometer. The adsorption and closely packing of CNF crystals on the surfaces of the oil droplets in emulsion decreased the clustering of droplets, and inhibited the oil droplets from destabilization during drying. This formed a more reticulated and denser but less anisotropic network, contributed to a β polymorph of the lipid crystallization. Thus the oil binding capacity and stability of oleogels were greatly enhanced, while stronger gelation strength, higher hardness, lower mobility and opaque appearance of the oleogels were observed. The oil loss of oleogels after processing at cooking temperature of 90 °C was remarkably declined, while the oxidative stability of the oleogels was also improved to a satisfactory level. In summary, these results contributed to a better understanding of the oleogelation in CNF-based oleogels, and benefited the use of healthy walnut oil to develop functional fat products with desired physical properties and oxidative stability.
研究领域:
食品科学
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材料科学
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产品关联
DOI
高影响因子
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
·
2025
·
IF 1.8
Pan Gao,Xinlian Zhao,Xiaoming Jiang,Yuling Zheng,Xinghe Zhang,Wu Zhong,Xingguo Wang
Iron walnut oil is recognized for its high content of polyunsaturated fatty acids and bioactive compounds, which face significant oxidative stability challenges during storage and processing. This study investigates the antioxidant interactions among γ-tocopherol, ellagic acid, and β-sitosterol in iron walnut oil during the thermal oxidation, aiming to enhance its oxidative stability. The antioxidant efficacy of γ-tocopherol, ellagic acid, and β-sitosterol, both individually and in combination, was evaluated. γ-Tocopherol demonstrated the strongest antioxidant activity, and its combination with ellagic acid exhibited a synergistic effect (SE), markedly enhancing the oxidative stability of iron walnut oil by reducing hydrogen peroxide formation and preserving unsaturated fatty acids, whereas β-sitosterol exhibited limited efficacy, suggesting antagonistic interactions. The effects on fatty acid profile and polar components were analyzed via nuclear magnetic resonance (NMR) and total polar content analysis. The findings suggest that optimizing natural antioxidant combinations can effectively extend the shelf life of iron walnut oil and improve its application potential in the food industry, aligning with the demand for clean-label and sustainable products. Practical Application : The study provides valuable insights for food industry professionals working with polyunsaturated fatty acid (PUFA)-rich oils. By demonstrating that γ-tocopherol and ellagic acid significantly enhance the oxidative stability of iron walnut oil, the research offers practical guidance for formulating walnut oil-based products with extended shelf life. These findings can directly inform the development of natural antioxidant systems in food preservation, aligning with consumer demands for clean-label and sustainable products. Researchers can use this information to optimize antioxidant combinations in various food formulations, potentially reducing waste and improving the nutritional profile of food products. The study also highlights the importance of careful antioxidant selection to avoid antagonistic interactions, which is crucial for the industrial application of health-focused products.
研究领域:
食品科学
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营养学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Chuxuan Zhang,Li Zhang,Yue Zhao,Ruiguo Cui,Hongyu Wu,Man Xu,Weiwei Liu,Ruijie Liu,Long Xu,Lijun Song
This study applied three heating pretreatment methods, including far infrared heating (FIH), stir-frying heating (SFH), and microwave radiation heating (MRH), to raw materials before the cold-press extraction of walnut oil (WO). The quality characteristics of WO and walnut protein isolate (WPI) were systematically studied. The results showed that different pretreatment methods significantly affected the physicochemical properties, oxidative stability, and antioxidant activity of WO ( p < 0.05). FIH pretreatment notably improved the yield, antioxidant activity, oxidation stability, and total polyphenol content of WO ( p < 0.05). Significant changes were also observed in the flavor profile of WO across the different pretreatment methods. Additionally, the WPI obtained after FIH pretreatment exhibited higher protein solubility (49.28%), water-holding capacity (4.58 g/g), and emulsion stability (94.63 min). These findings indicate that FIH pretreatment is a simple and effective strategy for producing high-quality WO and WPI. The findings provide technical support for enhancing the quality of WO and WPI in the food industry, while offering a theoretical foundation for the comprehensive utilization and value-added processing of walnut resources.
研究领域:
食品科学
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植物化学
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2025
·Vol. 105
·期 7
·3593-3605
·
IF 3.5
Zhi-feng Tan,Guan-hua Zhao,Da-yong Zhou,Zhen-wen Shao,Liang Song
Background Traditional methods for fabricating protein-polyphenol conjugates have not preserved the structural and functional integrity essential for the food industry effectively. This research introduces an advanced encapsulation methodology designed to overcome these limitations, with the potential to enhance the stability of edible oil matrices significantly, leading to improved preservation techniques and extended shelf life. Results Glycated pea protein isolate-curcumin conjugates ( g PPI-CUR) were developed, demonstrating a marked improvement in the oxidative stability of walnut oil (WO), a proxy for edible oil matrices. Characterized by a Z-average diameter of 158.37 nm and an encapsulation efficiency of 80.94%, these conjugates demonstrated exceptional performance in reducing lipid oxidation and aldehyde formation. Molecular docking analysis confirmed the formation of robust bonds with curcumin, thereby amplifying antioxidant activity. The uniform distribution of g PPI-CUR throughout the walnut oil matrix, as validated by confocal microscopy, ensured sustained bioactivity and mitigated the risk of localized oxidation. Electron spin resonance spectroscopy corroborated the superior antioxidant properties of the conjugates, which translated into a substantial 19-day increase in the shelf-life of the oil. Conclusion The g PPI-CUR conjugates enhanced the oxidative stability of walnut oil significantly, as demonstrated by the increased shelf life and reduced lipid oxidation. This study introduced an effective encapsulation method that improved the stability and extended the shelf life of edible oils, aligning with consumer demands for high-nutrition food products. The results indicate that the g PPI-CUR conjugates could serve as a promising antioxidant strategy for food preservation, offering a practical approach to enhance food quality and safety. © 2025 Society of Chemical Industry.
研究领域:
食品科学
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生物化学
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营养学
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2024
·
IF 4
Yuan Gao,Na Zhang,Xingyue Li,Linhang Qu,Yonglin Li,Xiuzhu Yu
Walnut oil, well-known for its nutritional value, is a promising source of healthy lipids. This study assessed the physicochemical properties and levels of volatile compounds, glycerides, tocopherol, phytosterols, and triterpene alcohol in 31 commercial walnut oil samples from different countries: China (with 27 samples), France (with 3 samples), and Germany (with 1 sample). The percentage content of unsaturated fatty acids in walnut oils exceeded 90 %. A total of 93 volatile compounds were identified, and the corresponding concentrations ranged from 28.02 to 528.37 mg/L, including 22 aldehydes, 14 acids, 22 alcohols, 10 alkanes, 13 ketones, 4 alkenes, 6 esters, and 2 pyrazines. 58 glycerides were identified, with concentrations of 568.59–2056.53 mg/kg. TG (54:2), TG (54:3), and TG (54:7) were the top three glycerides. Five types of phytosterols were identified, with levels of 568.48 mg/kg - 2364.68 mg/kg. γ-tocopherol was the most abundant tocopherol, ranging from 51.18 mg/kg to 1832.55 mg/kg. Total triterpene alcohol ranged from 106.73 to 717.64 mg/kg, including taraxerol, cycloartenol, and parkeol, etc . The results indicated that there were slight differences in the chemical composition of walnut oils among different regions or countries. Notably, walnut oil was a good source of unsaturated fatty acids, phytosterols, and tocopherols.
研究领域:
食品科学
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营养学
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化学分析
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）