Food Quality and Safety
·
2023
·
IF 5.6
Li Yang,Wu Minyu,Zhai Liang,Zhang Hui,Shen Lirong
Camellia oil and olive oil with superior economic value are easily adulterated with other, cheaper oils. It is difficult to identify both oils by traditional methods because of their similar fatty acid profiles. In the present study, a novel method for qualitative and quantitative analysis of β-sitosterol using GC/MS and GC/FID was developed to identify camellia oil and olive oil. The method validation of β-sitosterol analysis showed good linearity and satisfactory values for recovery, accuracy, precision, and repeatability. The linear regression coefficient (R2) of the calibration curve was 0.9985. An acceptable limit of detection (0.36 mg/100 g) and limit of quantification (1.20 mg/100 g) were achieved. The spiked recoveries were 95.0% to 100.3%. The relative standard deviation (RSD) of within-day precision was less than 3.26%, and the RSD of retention times and peak areas for repeatability were within 0.03% and 1.08%, respectively. The contents of β-sitosterol in virgin camellia oil and virgin olive oil were in the range of 14.1–30.2 mg/100 g and 94.3–173.2 mg/100 g, respectively, indicating that the β-sitosterol content in the former is seven times that in the latter, and β-sitosterol could be a potential marker for the authentication and adulteration detection of both oils.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Chunyun Ma,Yan Zhang,Chuankai Yang,Yuhang Zhang,Miaorong Zhang,Jianguo Tang
Cetyl trimethyl ammonium bromide (CTAB)-activated lipase-mineral hybrid microflowers (CTAB-Lip-MHFs) were fabricated via biomineralization using Cu 3 (PO 4 ) 2 ⋅3H 2 O as the mineral for olive oil hydrolysis. FT-IR spectra indicated that immobilized lipase molecules in CTAB-Lip-MHFs has good structural integrity, and XPS spectra revealed that immobilized lipase molecules were present at the surface of CTAB-Lip-MHFs. Kinetic studies suggested that CTAB-Lip-MHFs had good substrate affinity ascribed to interfacial effect caused by CTAB, meanwhile, the open conformation of lipase activated by CTAB contributed to increased reaction rate with substrate. The generated fatty acids via hydrolysis of olive oil by CTAB-Lip-MHFs were 146% of that by free lipase, moreover, CTAB-Lip-MHFs could retain 76.5% and 93.2% of initial activities after storage at 50 °C for 10 h and 4 °C for 30 days, respectively, indicating the good stability of CTAB-Lip-MHFs. In addition, after 5 recycles, CTAB-Lip-MHFs preserved 72.7% of initial activity, demonstrating the favorable reusability of CTAB-Lip-MHFs for fatty acid production.
研究领域:
生物化学
·
酶工程
✓ 已验证
产品关联
DOI
高影响因子
Journal of Fungi
·
2023
·Vol. 9
·期 5
·512
·
IF 4.7
Xuan Wang,Xianhao Xu,Jiaheng Liu,Yanfeng Liu,Jianghua Li,Guocheng Du,Xueqin Lv,Long Liu
Retinol, the main active form of vitamin A, plays a role in maintaining vision, immune function, growth, and development. It also inhibits tumor growth and alleviates anemia. Here, we developed aSaccharomyces cerevisiaestrain capable of high retinol production. Firstly, the de novo synthesis pathway of retinol was constructed inS. cerevisiaeto realize the production of retinol. Second, through modular optimization of the metabolic network of retinol, the retinol titer was increased from 3.6 to 153.6 mg/L. Then, we used transporter engineering to regulate and promote the accumulation of the intracellular precursor retinal to improve retinol production. Subsequently, we screened and semi-rationally designed the key enzyme retinol dehydrogenase to further increase the retinol titer to 387.4 mg/L. Lastly, we performed two-phase extraction fermentation using olive oil to obtain a final shaking flask retinol titer of 1.2 g/L, the highest titer reported at the shake flask level. This study laid the foundation for the industrial production of retinol.Keywords:vitamin A;retinol;Saccharomyces cerevisiae;retinol dehydrogenase;olive oil
研究领域:
代谢工程
·
生物技术
·
微生物生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Hongli Li,Na Zhang,Jie Qiang,Yongsheng Cao,Guoyi Qu,Xiuzhu Yu
Olives are prone to deterioration during storage, and suitable storage conditions must, therefore, be established to maintain the quality of the fruit and oil. This study investigated the effect of storing olives at room temperature (23 ± 2 °C), refrigerated (4 °C), and frozen (−20 °C) conditions for 7 d on the quality of virgin olive oil (VOO). No significant differences ( p < 0.05) were observed in the fatty acid, squalene, and phytosterol content of VOO across the three storage conditions. Room temperature storage produced the highest oil yield but resulted in ‘fermentation’ and ‘moldy’ off-flavors. Refrigerated VOO retained a more intense ‘grass’ aroma and higher levels of pigments, α-tocopherol, and total phenols. In contrast, freezing led to significant losses in these components and produced the lowest oil yield. For optimal oil quality, olives should be stored at 4 °C if storage exceeds 24 h.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC
·
2013
·
IF 2.823
Huaping Dong,Yimin Li,Guodong Sheng,Liujiang Hu
Three different functionalized bentonites including acid activated bentonite ( B a ), organically modified bentonite with cetyltrimethyl ammonium bromide ( B CTMAB ) and the composite by acid activation and organo-modification ( B a-CTMAB ) were prepared, and used for immobilization of lipase from bovine pancreatic lipase by adsorption. The amount of lipase adsorbed on the functionalized bentonites was in the following sequence: B a > B CTMAB > B a-CTMAB , showing the strongest affinity of B a for lipase among the three supports. However, the immobilized lipase on B a-CTMAB showed the highest activity in the hydrolysis of olive oil by 1.67 times of activity of free lipase due to the hydrophobically interfacial activation and enlarged catalytic interface. While, the activity of immobilized lipase on B a was lower than 20% of free lipase’s activity due to the absence of hydrophobic activation and negative impact of excessive hydrogen ions on the surface. The K m values for the immobilized lipase on B a-CTMAB (0.054 g/mL) and B CTMAB (0.074 g/mL) were both lower than that of free lipase (0.115 g/mL), and the V max values were higher for the immobilized lipases, exhibiting a higher affinity of the immobilized lipase toward olive oil than free lipase. In comparison to free lipase, the better resistance to heating inactivation, storage stability and reusability of the immobilized lipases on B a-CTMAB and B CTMAB were also obtained. The results show that the efficient and stable biocatalysts for industrial application can be prepared by using the low-cost bentonite mineral as the supports.
研究领域:
生物化学
·
酶工程
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Jun Cao,Xin Jiang,Qianyuan Chen,Hao Zhang,Huihui Sun,Wei-Min Zhang,Chuan Li
Olive and camellia oils were monitored and compared during heating at 120 °C, 150 °C and 180 °C for 24 h to determine the possible thermal oxidation mechanism of oleic acid triglyceride. The results demonstrated that octanal, nonanal, decanal, 2-decenal and 2-undecenal were the characteristic carbonyls for oleic acid-rich oils. The oxidation rule of oil was easily determined at 120 °C, at which point changes in the acid value, peroxide value , anisidine value and carbonyl compounds corresponded to changes in fatty acids and tocopherols . However, the oxidation rule of oil was different at higher temperatures. According to the evolution of five characteristic aldehydes, four types of oxidation pathways of oleic acid triglyceride were obtained: Decanal and 2-undecenal came from the homolysis of 8- hydroperoxide. Nonanal was from the homolysis of 10- hydroperoxide and 9- hydroperoxide. Octanal was from the homolysis of 11- hydroperoxide. 2-Decenal was from the homolysis of 9- hydroperoxide. Homolysis B-scission of 10-hydroperoxide (nonanal), 11-hydroperoxide (octanal) and 8- hydroperoxide (decanal) was predominant at 120 °C, but was weakened as the temperature increased to 180 °C. Hence, the temperature had a significant effect on the formation and decomposition of hydroperoxide positional isomers.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Zixi Li,Meng Dong,Libo Qi,Shan Shang,Yan Guo,Lei Qin,Baoshang Fu
Frying is the necessary step of fish soup production, which directly affects the flavor and nutritional quality of the soup. To investigate the effect of edible oil on the final quality of fish bone soup, five kinds of oil were employed in this study. The results showed that olive oil could promote the dissolution of glutamic acid and aspartic acid into the soup, the umami value elevated nearly four times. Meanwhile, olive oil and sunflower oil brought more volatile flavor substances, which contributed to the highly accepted flavor. Triglyceride O-16:0/18:1/18:2 (palmitic/oleic/linoleic triglycerides) was regarded as a potential precursor for the formation of flavor substances, such as 1-octen-3-one and 2-heptanone, which contribute to the specific flavor of fish bone soup. This study revealed that frying would improve the quality of fish bone soup by changing the color and flavor profile, guiding the selection oil for the industrial processing of fish bone soup.
研究领域:
食品科学
·
代谢组学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2018
·
IF 3.909
Miao Lei,Fang-Cheng Jiang,Jie Cai,Si Hu,Rui Zhou,Gang Liu,Yue-Hui Wang,Hai-Bo Wang,Jing-Ren He,Xin-Gao Xiong
In this study, starch with porous structures derived from purple sweet potato was prepared and used as a food-grade polymer for the microencapsulation of olive oil. The optimal reaction conditions for preparing porous starch were determined to improve its adsorption capacity as effective microcapsule-wall materials. Olive oil was then impregnated in microspheres , and loading ratio was optimized by investigating the restrictive factors, including the mass ratio of olive oil to porous starch, as well as the embedding temperature and time. The presence of olive oil in the starch matrix was confirmed by SEM, FTIR , and TGA . Results demonstrated that the porous starch-based microencapsulation exhibit a stable olive oil loading ratio and a significant improvement in oxidative stability compared with free olive oil. The newly-proposed process used in this work was easy to scale up for developing a new and attractive method for oil protection in the food industry.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
Foods
·
2022
·Vol. 12
·期 1
·7
·
IF 5.561
Fengxia Tang,Chuan Li,Xiaoran Yang,Jiandu Lei,Hongxia Chen,Changwei Zhang,Chengzhang Wang
Physical parameters (i.e., extraction yield, oil content), chemicals (i.e., fatty acids, phenolics) and oxidative stability associated with virgin olive oil (VOO) from ten varieties in Wudu, China, were analyzed as a function of maturity index and variety by multivariate analysis models. Most of the analytical parameters were significantly affected by the variety and maturity index, and the former was more influential than the latter. Phenolics were the principal factor dividing the ten varieties into four groups. High phenolic levels were observed in the ‘Koroneiki’ group and ‘Manzanilla’ group, but the oil extractability index differentiated between them, being the highest and lowest, respectively. The ‘Koroneiki’ group demonstrated high oil productivity and oil quality, which was worthy of promotion in large-scale cultivation. High amounts of linoleic enhanced the VOO health benefits of ‘Ascolana tenera,ArbequinaandZhongshan24’ group, but brought the risk of shortening the shelf-life. The ‘Ulliri Bardhe,Empeltre,Ezhi8,Yuntai14andPicual’ group clustered for the higher relative value of oleic acid. The maturity index had significant negative effects on the content of total phenolics, oleacein, oleocanthal, and oleic acid, but had a positive effect on the extractability index, which suggested that varieties with low phenolics and oleic acid levels should be harvested early.Keywords:virgin olive oil;chemical compounds;maturity index;variety;physical parameters
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Pujun Xie,Lixin Huang,Caihong Zhang,Yejun Deng,Xiaojie Wang,Jiang Cheng
Three techniques of ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE) and solvent extraction (SE) were used for enhancing the hydroxytyrosol (HT), maslinic acid (MA) and oleanolic acid (OA) extraction from olive pomace, being evaluated and compared through process parameters, kinetics and thermodynamics, plus greenness assessment analysis. Results showed that UAE yielded the maximum compounds due to a strong cavitation effect and the strongest mass and heat transfer efficiency involving the kinetic constants ( h , C e and K ) and thermodynamic parameters (△H, △S and △G). Additionally, the optimal extraction conditions were acquired: ethanol concentration of 90%, extraction temperature of 50 °C, extraction time of 5 min, liquid to solid ratio of 30 mL/g, ultrasound intensity of 135.6 W/cm 2 , and ultrasound frequency of 60 kHz. UAE was confirmed as an effective and greener technique with the lowest E factor, energy consumption and carbon emission during the extraction process of bioactive compounds from olive pomace.
研究领域:
食品科学
·
环境科学
·
植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
·
2018
·
IF 2.831
Guangyun Tang,Yang Huang,Tingting Zhang,Qiqin Wang,Jacques Crommen,Marianne Fillet,Zhengjin Jiang
Phenolic acids represent one third of the total phenolic compounds in extra virgin olive oil (EVOO) and contribute greatly to the biological and sensory properties of EVOO . In the present research, an analytical method based on supercritical fluid chromatography coupled with single quadrupole mass spectrometry (SFC-MS) was developed for the analysis of phenolic acids in EVOOs. The chromatographic and MS conditions were optimized in terms of selectivity, peak shape and sensitivity. Satisfactory separation of 12 phenolic acids was achieved within 20 min on a Platisil CN column (250 mm × 4.6 mm, 5 μm) using 7% (v/v) water and 0.5% (v/v) formic acid in MeOH as mobile phase additives at the backpressure of 140 bar and temperature of 60 °C. The developed method was validated by evaluating the linearity, sensitivity, repeatability, intermediate precision and accuracy. The limits of detection (LODs) and limits of quantification (LOQs) of the SFC-MS method for phenolic acids ranged from 0.03 to 5.00 μg/mL and 0.08 to 15.0 μg/mL, respectively. The relative standard deviations (RSDs) for intraday and interday precision were lower than 9.91% and the recoveries ranged from 80.2 to 117% and 80.9 to 118% for low-level and high-level concentrations of standards spiked in olive oil, respectively. Compared to an HPLC method, the SFC method was about three times faster and provided better selectivity. Finally, the SFC-MS method was successfully employed for the quantitative analysis of phenolic acids in EVOOs. Differences in individual and total phenolic acid contents were observed between six varieties.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Biophysics
·
2018
·Vol. 13
·期 4
·362-373
·
IF 2.051
Yang Shu,Zhu Minpeng,Wang Na,Cui Xiaotong,Xu Qing,Saleh Ahmed S. M.,Duan Yumin,Xiao Zhigang
Oleogels were prepared from extra virgin olive oil, corn oil, sunflower oil, and flaxseed oil with a mixture of β-sitosterol and stearic acid (Sit1:SA4, w /w) at concentrations of 15 and 20 g/100 g oil. The prepared oleogels were characterized by different methods to study the influence of oil type on the oleogel properties. The oil type influenced the colour and appearance of the oleogel. The flaxseed oil based oleogel showed lower oil loss and higher firmness than those of other oils based oleogels. The increase of gelator mixture from 15 to 20 g/100 g oil reduced the oil loss and improved the firmness of oleogel samples. The microscopy and small-angle x-ray scattering analyses showed different microstructures and crystallographic reflections for oleogels prepared from different oil types. Also, the oil type and concentration of gelator mixture influenced the melting and crystallization enthalpies of oleogel. Furthermore, different oils based oleogels showed varying values of viscosity, storage modulus (G’), and loss modulus (G”). Therefore, it can be concluded that the oil type and concentration of gelator influence the functional properties of oleogel and the flaxseed oil resulted in oleogel with good properties compared with other oils used in the study.
研究领域:
食品科学
·
化学工程
✓ 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）