LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
·
IF 6.6
Xingyang Guo,He Huang,Xiaoming Jiang,Chao Chang,Pan Gao,Wu Zhong,Chuanrong Hu,Dongping He,Jiaojiao Yin
Coconut oil, a natural oil widely utilized in the food, cosmetics, and pharmaceutical sectors, is significantly influenced by varieties and processing techniques. This study compared cold-pressed and hot-pressed extraction methods for coconut oil from four coconut varieties, evaluating their physicochemical properties, fatty acid composition, and antioxidant capacity. The results revealed that cold-pressed coconut oil exhibited superior control over parameters such as acid value, peroxide value, polycyclic aromatic hydrocarbons (PAHs), and 3-monochloropropane-1,2-diol (3-MCPD) esters, along with enhanced antioxidant capacity. Lauric acid, the predominant fatty acid in coconut oil, ranged from 47.68% to 50.08% in these oils. A significant negative correlation was observed between lauric acid and peroxide value/MCPD/PAHs, while a positive association existed between phenolic compounds and antioxidant capacity. Principal component analysis identified cold-pressed coconut oil from the W4 coconut variety as exhibiting the highest quality, characterized by lower acid value, MCPD and PAHs levels, higher lauric acid content, and potent antioxidant capacity. This study highlights the advantages of cold-pressed coconut oil, particularly from the W4 coconut variety, for superior quality across various parameters, offering valuable insights for the production and processing of coconut oil. These findings contribute to the advancement and application of high-quality coconut oil products in the industry.
研究领域:
食品科学
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化学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Food Measurement and Characterization
·
2024
·Vol. 18
·期 9
·7388-7401
·
IF 2.9
Ge Zhiwen,Wang Dan,Zhao Wenting,Wang Pan,Dong Mingsheng,Zhao Xiaoyan
Resveratrol (RES) is a lipophilic polyphenol susceptible to photo- and thermal-degradation. The strategies to enable its distribution in food matrices, prevent its degradation during storage and improve its bioaccessibility during digestion have obtained much attention and studies. In the present study, natural porous matrix in the form of freeze-dried yogurt cubes (FDYC) was investigated as an absorbent for loading RES. The sodium caseinate (NaCas)-coconut oil lotion was used as a carrier for delivering RES and was added to milk medium for L. helveticus MB2-1 fermentation to obtain freeze-dried Sayram ketteki yogurt cubes (SKYC) with fortified RES. The results showed that the loading capacity of RES in SKYC was 28.08 ± 0.31% in freshly prepared samples and was 26.34 ± 0.13% (93.80 ± 0.17% retention) after 90 d of ambient storage in amber vials. The photothermal stability of RES encapsulated in SKYC was significantly higher than that of the original RES due to the protective effect of SKYC ( p < 0.05). During in vitro simulated gastrointestinal digestion, the RES release rate of the three treatments were in the following order: original RES < physical mixture of RES < encapsulated RES. Besides, the flavor of SKYC was enriched by the addition of NaCas-coconut oil lotion. Taken together, it can be demonstrated the SKYC has the potential to be loaded with lipophilic bioactive compounds for application in functional food. Graphical Abstract
研究领域:
食品科学
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营养学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
·
2024
·
IF 1.9
Gege Zhao,Haoyu Xu,Hai Zhang,Hong Zhang,Yanlan Bi,Xuebing Xu
Crude coconut oil often contains high levels of polycyclic aromatic hydrocarbons (PAHs), which are commonly carcinogenic. The present work demonstrated that PAHs in coconut oil were significantly removed by ionic liquids (ILs). The relationship between the removal efficiency and the structures of ILs was investigated, using 12 different types ILs. Among these, 1-butyl-3-methylimidazolium tosylate ([Bmim][TOS]) showed the highest efficiency in removing benzo(a)pyrene (BaP). The optimal process conditions for the removal of PAHs using [Bmim][TOS] were explored, and the removal efficiency for benzo(a)anthracene (BaA), chrysene (CHR), benzo(b)fluoranthene (BbF), and BaP under the optimal conditions were 42.7 ± 1.0, 33.3 ± 1.4, 88.8 ± 0.9, and 73.8 ± 1.0%, respectively. Importantly, [Bmim][TOS] could be recycled up to five times without a significant decrease in PAHs removal. The quantum chemistry calculations and spectrum analyses were conducted to study the interactions between ILs and PAHs, using BaP as a model compound. The ability of [Bmim][TOS] to remove PAHs originate its high hydrogen bond accepting ability and the collaborative hydrogen bond interactions between the PAHs and ILs.
研究领域:
食品科学
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环境化学
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产品关联
DOI
高影响因子
Journal of Cleaner Production
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2024
·
IF 9.7
Aizheng Li,Yingying Yang,Yan Ren,Yuan Wan,Weidong Wu,Hua Zhang
Bio-based materials are attracting substantial attention for their eco-friendly attributes within the construction field, where they facilitate energy saving and emissions reduction. However, the performance of it, such as thermal properties, needs to be improved. Fully utilizing bio-based materials, we developed a novel composite phase change material (PCM), A-WF/CO/h-BN, with high thermal storage properties designed for application in building envelopes. It incorporates coconut oil (CO) as the PCM featuring an optimal phase change temperature . Hexagonal boron nitride (h-BN) was chosen to enhance the thermal conductivity . Acetylated wood fiber (A-WF) was employed as the supporting material. The prepared A-WF/CO/h-BN sample exhibits excellent and rapid heat storage and exothermic capabilities. In the experiment of thermal performance evaluation, the cold end of the A-WF/CO/h-BN sample is cooler than that of the A-WF when both hot ends are heated. Results indicate that the proposed A-WF/CO/h-BN sample can effectively delay the heat transfer and inhibit the temperature rise and fall. For these superior properties, when the A-WF/CO/h-BN sample is applied in building envelopes, it can minimize the heat transfer from the envelope to the interior and inhibit indoor temperature fluctuation. Thus, it can reduce building energy consumption and carbon emissions while achieving indoor thermal comfort.
研究领域:
建筑材料
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能源与环境科学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Zhiwen Shen,Mingli Tian,Faxiang Wang,Yongle Liu,Jinhong Wu,Xianghong Li
The study aimed to assess the impact of virgin coconut oil (VCO) and fish oil (FO) on the qualities of the freeze-thaw (F-T) treated surimi gels. In the fresh samples, VCO and FO had a weakening effect on the structure of surimi gels. While in the F-T treated samples, both VCO and FO exhibited a notable enhancement in gel strength, elevating it from 533.24 to 576.21 and 592.62 g cm, respectively ( p < 0.05). Simultaneously, they increased the water holding capacity from 68.48% to 72.65% and 73.24%, respectively ( p < 0.05), while also impeding the conversion of physically bound water to free water. Both VCO and FO resulted in a more uniform pore size and a more organized network structure of F-T treated surimi gels. Furthermore, they increased storage modulus of F-T treated surimi and its gels, which indicated the enhanced solid-like behavior of samples. Flavor analysis demonstrated that both F-T treatment and oil oxidation increased the flavor compound content. Both kinds of oil could significantly increase ester and alkane content while lowering the undesirable fishy compounds, and VCO exhibiting a better effect on the flavor enhancement than FO. The inclusion of these oils played a pivotal role in inhibiting the growth of ice crystals and minimizing damage to surimi during F-T treatments. In conclusion, this study introduces novel strategies for the production of frozen surimi gel products, leveraging the beneficial effects of VCO and FO in enhancing gel properties, flavor profiles, and overall product quality.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
Nanomaterials
·
2025
·Vol. 15
·期 7
·515
·
IF 4.3
Hao Li,Lei Zhang,Mei Cui,Renliang Huang,Rongxin Su
Eggs are perishable mainly due to moisture loss and bacterial contamination. Herein, we developed an efficient and sustainable coating emulsion for egg preservation, which is primarily composed of cellulose nanofibrils (CNFs), coconut oil (CO), cinnamaldehyde, and sophorolipids. The effects of weight ratios of CO to CNFs on emulsion stability and the crucial properties of the resulting coatings were systematically investigated. Under the optimal weight ratio of 1:1, the emulsion demonstrated excellent stability, with a zeta potential of −50.86 mV, and the coating exhibited a low water vapor transmission rate of 18.19 g mm m−2day−1. Moreover, the addition of cinnamaldehyde and sophorolipids enhanced the antibacterial properties of the coating and the wettability of the emulsion on eggshells. After 4 weeks of storage at 25 °C, the eggs coated with the developed emulsion deteriorated from AA to A grade, while those coated with mineral oil and the uncoated eggs deteriorated to B grade. Overall, this work presents a promising, sustainable, easily scalable, and highly efficient technique for fresh egg preservation, which holds great potential for practical applications in the egg storage industry.
研究领域:
食品科学
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材料科学
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微生物学
✓ 已验证
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
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2025
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IF 12.5
Fang Tian,Wenyuchu Chen,Weiliang Guan,Yujin Li,Zan Ni,Chongsheng Zhang,Xiaona Wang,Luyun Cai
Surimi is widely appreciated for its preferred texture and nutritional profile. However, maintaining its superior gel-forming properties while preventing nutrient loss caused by the washing process remains challenging. In this study, pre-emulsions made from pea protein isolate (PPI), pterostilbene (PTE), TEMPO-oxidized cellulose (TOC), and coconut oil (CO) were used as a fat substitute to improve the gel properties of surimi. These were incorporated into brown croaker ( Miichthys miiuy ) surimi. The results showed that the PPI-CO-TOC-PTE pre-emulsion (P-C-T-P) had a small d 4,3 particle size (283.5 nm). Molecular docking simulations demonstrated that TOC enhanced hydrogen bonding interactions between PPI and PTE. Adding P-C-T-P significantly improved the gel strength (2002.33 ± 48.74 g × mm) and water-holding capacity (91.40 ± 0.37 %) of the surimi gels. Furthermore, the protein network structure was denser in the P-C-T-P group. The surimi with P-C-T-P showed higher storage and loss moduli and the highest levels of hydrogen bonding, hydrophobicity, and β-sheet content. Thus, P-C-T-P addition improved surimi gel properties compared with directly supplying lipids to surimi.
研究领域:
食品科学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2019
·Vol. 55
·期 1
·192-200
·
IF 2.281
Zhang Fangfang,Bai Xinpeng,Gao Wei,Guoding Wang,Zhenzhen Shi,Cao Jun
Summary This study investigated the effects of adding different concentrations of virgin coconut oil (VCO) on the optical, mechanical, thermodynamic and antimicrobial properties, as well as water vapour permeability and morphology of potato starch-based biodegradable films. Increasing VCO concentrations caused a rise in the light transmittance of the films from 2.13 to 4.79 mm −1 and a decrease in water vapour transmittance from 6.77 to 2.12 (10 −5 GPa −1 h −1 m −1 ). At a VCO concentration of 14 wt% (based on potato starch), the tensile strength reached its highest value (19.98 MPa). Scanning electron microscopy showed that the surface of the film became smoother as VCO concentration increased. The addition of VCO inhibited the growth of Listeria monocytogenes , Staphylococcus aureus and Escherichia coli . In conclusion, VCO supplementation improved the mechanical, antibacterial and water barrier properties of starch-based films. These results could expand the scope of the application of starch-based films in food packaging.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Chuang Yang,Yufei Zhang,Yuanzhi Xu,Yibin Zhou,Shiyi Li,Mingming Zheng
An applicable and highly efficient methodology for the preparation of medium- and long-chain triglycerides (MLCTs) via the enzymatic transesterification of coconut oil with long-chain fatty acid triglycerides, named camellia oil, olive oil, linseed oil, algal oil, and rapeseed oil, respectively, has been proposed. The novel system achieved equilibrium in 5 min, and the MLCT yield ranged from 78.7 to 83.8 %. This is the fastest record reported to date. The catalytic efficiency of the novel biocatalyst, CSL@HMS-C 8 , was 140 g/g•h, 1.43 times higher compared to the control (free lipase), and it retained 62.5 % of its relative activity after 15 cycles. A UPLC-MS provided an accurate structural analysis of the MLCTs, and molecular docking analysis was performed to understand the binding interactions between the protein and molecules. The method of preparing MLCT enriched with functional fatty acids in this paper is efficient, broadly applicable, economical, and promising for industrial applications.
研究领域:
生物化学
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食品科学
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工业生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2016
·
IF 2.711
Peng Hu,Xuebing Xu,Liangli Lucy Yu
This study obtained trans -free fats containing nervonic acid, a fatty acid with beneficial effects for mental health. Four fats containing 1.28–2.41% (w/w) nervonic acid were prepared by chemical or enzymatic interesterification of palm stearin (PS), Acer truncatum oil (ATO) and palm kernel oil (PKO). The chemical procedure was catalyzed using MeONa, whereas the enzymatic procedure was catalyzed with a 1,3–specific lipase. As a result, the interesterified fats showed a similar fatty acid profile to their corresponding physical blends measured by gas chromatography , but contained more nervonic acids at the sn -2 position, which was more conducive to metabolism and absorption. The content of tripalmitoylglycerol (PPP) and 1,3-dipalmitoyl-2-oleoyl glycerol (POP) or 1,2-dipalmitoyl-3-oleoyl glycerol (PPO) in the interesterified fats decreased significantly, resulting in improved plasticities. All interesterified fats showed a satisfactory content of tocopherols and oxidative stability. A combination of differential scanning calorimetry , X-ray diffraction spectroscopy and polarized light microscopy results suggested that the interesterified fats formed spherulitic needle-like crystals in the β′ form, while the physical blends formed dendritic crystals in the β form. These data indicated that the trans -free interesterified fats rich in nervonic acid may have a great potential in margarine applications.
研究领域:
食品科学
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营养学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·Vol. 89
·期 12
·9154-9165
·
IF 3.2
Tiantian Zhang,Haizhi Lan,Huan Wang,Binglin Li,Martin Gand,Jiao Wang
Phosphatidylserine (PS) has many applications in functional food and pharmaceutical industries because of its critical role in activating important signal transduction pathways and modulating neurotransmitter release and receptor function. Several edible oils have been used to construct oil–water systems for the efficient production of PS under mild conditions by phospholipase D (PLD)-mediated transphosphatidylation. Toxic organic solvents were completely avoided throughout the process, from manufacturing to encapsulation. Results showed that higher enzyme selectivity and activity were found in the coconut oil–water and olive oil–water systems than in the traditional diethyl ether–water system. The maximum yields of PS in the two oil–water systems were more than 93%, whereas that in the diethyl ether–water system was only 78%. Hence, the coconut oil–water and olive oil–water systems should be the promising medium to produce PS and its microcapsules. Moreover, the enzymatic mechanism of PLD was simulated using molecular dynamics (MD) to understand diffusion channels, competitive bindings, solvent effects, structural changes, system stabilities, and product dissociation from the enzyme. MD results showed that more PLD-substrate complexes were detected in the oil–water systems than in the diethyl ether–water system. The conformational transition states of the protein between open and closed conformations were directly affected by the solvents used, and structural changes were observed in loop I (Asp309-Thr336). PLD in oil–water systems can not only maintain the native structure but also broaden the diffusion channels for substrates, which contributes to a higher enzymatic activity.
研究领域:
生物化学
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食品科学
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制药工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LANGMUIR
·
2021
·
IF 3.882
Nianrong Feng,Jun Deng,Genhui Teng,Dongying Hu
The development of high-performance shape-stable phase change material composites (SPCMs) with high phase change enthalpy and high conversion efficiency, especially with good photochromic properties, is essential for thermal energy storage. Here, we report that one type of SPCMs with both photochromic and phase change energy storage is obtained by incorporating organic binary composite PCMs (hexadecanol/coconut oil, H/C) and photochromic phosphotungstic acid (PA) into Ochroma pyramidale wood-based cellulose microframe (DOW) through simple vacuum impregnation. When the ratio of hexadecanol to coconut oil is 3:7 and the ratio of phosphotungstic acid to N,N-dimethylacetamide is 4:13.6, the SPCM composite material (DOW-H3C7-4PA) represents a high phase transition enthalpy of 163.7 J/g and an appropriate phase transition temperature of 42.55 °C that can be applied to the environmental temperature adjustment of high-temperature areas (>40 °C) mentioned in this paper, in addition to the excellent thermal stability and photochromic stability; for example, even after 100 thermal cycles and UV radiation cycles, its phase transition enthalpy remains almost unchanged. The DOW-H3C7-4PA composite material also shows good shape stability and leakage resistance. In addition, the high photothermal conversion efficiency (65.71%) of DOW-H3C7-4PA is considered to be a promising candidate for photothermal energy storage applications. Therefore, the manufactured SPCMs (DOW-H3C7-4PA) have high latent heat, good melting/freezing cycle reliability, high photochromic stability, and remarkable light-to-heat energy conversion ability, making them show broad application prospects in energy conversion and storage devices.
研究领域:
材料科学
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储能技术
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化学工程
·
可持续技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）