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European journal of lipid science and technology :... 22건

  1. [해외논문]   Oxidative stability of omega‐3 tablets   SCI SCIE

    Vestland, Tina Lien (Omegatri AS, Nydalen, Oslo, Norway) , Petersen, Lizette Balle (Lindebergveien 51C, Oslo, Norway) , Myrset, Astrid Hilde (Tåsen Terrasse 4A, Oslo, Norway) , Klaveness, Jo (Omegatri AS, Nydalen, Oslo, Norway)
    European journal of lipid science and technology : EJLST v.119 no.2 ,pp. 1500322 , 2017 , 1438-7697 ,

    초록

    Preparing solid formulations, as powder and tablets, containing omega‐3 can be challenging as the necessary production processes expose the unsaturated omega‐3 fatty acids to high temperatures, light, and mechanical stress in presence of air. The present work demonstrates that omega‐3 tablets can be prepared with sufficiently low total oxidation values (totox) to satisfy relevant monographs for omega‐3 products. The tablets were prepared from spray granulated direct compaction grade 30% w/w triglyceride powders as characterized by Vestland, Jacobsen, Sande, Myrset, and Klaveness, 2015 (Food Chem. 2015. 185: p. 151–158; Food Chem., 2016. 197, Part A: p. 496–502). Addition of ascorbic acid, in combination with EDTA as processing agent, was correlated with lower totox in powders. Spray granulation performed under nitrogen atmosphere contributed to significantly decreased totox in powders after 8 months of storage at accelerated temperature (37°C) compared to spray granulation in air. In long‐term stability studies, it was confirmed that coated omega‐3 tablets remained at totox Practical applications : The confirmation that oxidative stable omega‐3 tablets can be produced opens the possibility for a new administration form in the omega‐3 field. The use of dry powders in the production process imply more opportunities within combination products as dry powders typically exhibit fewer compatibility issues. Omega‐3 tablets are a gelatin‐ and lactose‐free alternative for health conscious individuals all over the world. The most frequently used formulation form for health supplements is tablets, however, to date there have been numerous issues with achieving sufficient oil load and maintain oxidative stability trying to formulate omega‐3 oil in tablets. Totox 26 is the limit set by the Global Organization for EPA and DHA (GOED) for omega‐3 supplement for human use (yellow line). As presented in this figure, omega‐3 tablets with 30% w/w triglyceride oil load (60% concentrate) have been prepared and totox have maintained lower than 26 for tablets kept at 37°C for 1 year. The data so far obtained from the long‐term stability study (tablet samples kept at ambient conditions) indicate the possibility for a +3 years shelf life for the omega‐3 tablets.

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  2. [해외논문]   MALDI‐SpiralTOF technology for assessment of triacylglycerols in Croatian olive oils   SCI SCIE

    Perš (Department of Biotechnology, Centre for High‐Throughput Technologies, University of Rijeka, Rijeka, Croatia) , urić (JEOL SAS, Espace Claude Monet—1, Croissy‐sur‐Seine, France) , , Ž (Faculty of Engineering, University of Rijeka, Rijeka, Croatia) , eljka (Department of Biotechnology, Centre for High‐Throughput Technologies, University of Rijeka, Rijeka, Croatia) , Osuga, Junichi (Department of Biotechnology, Centre for High‐Throughput Technologies, University of Rijeka, Rijeka, Croatia) , Galinac Grbac, Tihana , Peter‐ , Katalinić , , Jasna , Kraljević , Pavelić , , Sandra
    European journal of lipid science and technology : EJLST v.119 no.2 ,pp. 1500375 , 2017 , 1438-7697 ,

    초록

    Traceability and authenticity of olive oils in Croatia were probed by a versatile analytical approach using spiral MALDI‐TOF MS system for the triacylglycerol (TAG) analysis. Molecular ion patterns were shown to represent specific data for statistical analysis, in which differences of cultivar regions of Croatian coast were recognized. This pilot project allows indications to be followed in high throughput procedures with high number of samples to get statistically relevant data for discrimination of olive oils from different geographic sites. Additionally, the fragmentation in the TOF/TOF MS provided distinct highly valuable data for assignment of acyl residues. In this way molecular species with different fatty acid substituents can be clearly assigned and possible isomeric mixtures identified. Practical applications : Olive oil TAG analysis is important to determine authenticity of olive oil and detect adulteration. This work shows that spiral MALDI‐TOF MS analysis of TAG composition is a promising method for tracing geographical differences in olive oils. Triacylglycerol composition of Croatian extra virgin olive oils was determined by spiral MALDI‐TOF MS technology. Obtained data were analyzed by Principal Components Analysis to establish relations between TAG composition and geographical origin and proved useful for assessment of Croatian olive oil origin.

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  3. [해외논문]   Tissue tocopherol status, meat lipid stability, and serum lipids in broiler chickens fed Artemisia annua   SCI SCIE

    Panda, Arun K. (Department of Animal and Rangeland Sciences, Oregon State University, Corvallis, OR ) , Cherian, Gita (Department of Animal and Rangeland Sciences, Oregon State University, Corvallis, OR)
    European journal of lipid science and technology : EJLST v.119 no.2 ,pp. 1500438 , 2017 , 1438-7697 ,

    초록

    Growing consumer concern about the use of synthetic feed additives, there is elevated interest in using phytogenic compounds in poultry feeds. The effect of Artemisia annua ( A. annua ) in broiler diets on tissue tocopherols, lipid peroxidation products, serum triglycerides, and non‐esterified fatty acids were determined. It is hypothesized that dietary A. annua will enhance tocopherols and will reduce lipid peroxidation products in chicken meat. Broiler chicks ( n = 52) were fed corn‐soy diets containing 0 (Control) or 2% dried A. annua leaves (ART). Dietary ART led to increase in γ‐, α‐, and total tocopherols in muscle and liver (P 0.05). No difference was observed in body weight, relative weight of liver, heart, spleen, and bursa. A. annua may prove useful as a natural phytogenic feed additive with antioxidant potential that could be incorporated into poultry diets and such meat could serve as an alternate route for providing vitamin E in human diets. Practical applications: Consumers are interested in buying meat from chickens fed plant‐based phytogenic products. A. annua is rich sources of natural antioxidants. Feeding A. annua led to tocopherol enrichment while enhancing the lipid stability in poultry meat. A. annua may be used a functional feed additive in poultry rations. Artemisia annua could be useful as a natural phytogenic feed additive with antioxidant potential that could be incorporated into poultry diets and such meat could serve as an alternate route for providing vitamin E in human diets.

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  4. [해외논문]   Lipid quantification techniques for screening oleaginous species of microalgae for biofuel production   SCI SCIE

    Hounslow, Emily (Department of Chemical and Biological Engineering, ChELSI Institute, The University of Sheffield, Sheffield, UK) , Noirel, Josselin (Chaire de Bioinformatique, LGBA, Conservatoire National des Arts et Métiers, Paris, France) , Gilmour, D. James (Department of Molecular Biology and Biotechnology, The University of Sheffield, Sheffield, UK) , Wright, Phillip C. (Department of Chemical and Biological Engineering, ChELSI Institute, The University of Sheffield, Sheffield, UK)
    European journal of lipid science and technology : EJLST v.119 no.2 ,pp. 1500469 , 2017 , 1438-7697 ,

    초록

    This review examines the available literature on quantifying lipids in microalgae suitable for biofuels research. It discusses their advantages and disadvantages, their prevalence in the literature, and draws conclusions about the best way to approach choosing a suitable lipid measurement technique for microalgal biofuels research. We conclude that the method must be chosen based on the following key criteria: (1) the level of detail required in the results, and (2) the amount of biomass that can be spared for the assay. This review establishes that no method can be used as a “golden standard” for all microalgae. However, we present a systematic decision chart to choose the best measurement method or combination of methods to provide a guide to those wishing to understand the differences between the myriad of lipid measurement techniques. Practical applications: This review will allow researchers new to the field to choose the most appropriate techniques for quantifying lipids in the microalgal species under study. The review is also intended to act as a gateway to the wider literature and will enable researchers to look in depth at a particular technique before carrying out experimental work. These two figures show contrasting results obtained from one set of samples using esterification with GC (left hand figure), and Nile Red staining with fluorescence measurement (right hand figure). The Nile Red method indicates a high accumulation of lipids over time in 0.3 M NaCl, whereas the GC method indicates the opposite pattern of decreasing FAME content over time in the high salt conditions (green line in each figure). The contrasting results highlight the problem of accuracy in lipid measurement, and how it is possible to be misled if only one experimental technique is used.

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  5. [해외논문]   Caviar versus brill eggs: A novel high performance liquid chromatography‐mass spectrometry application for evaluating cosmetic ingredients composition   SCI SCIE

    Dal Bello, Federica (Department of Molecular Biotechnology and Health Sciences, University of Torino, Torino, Italy) , Santoro, Valentina (Department of Molecular Biotechnology and Health Sciences, University of Torino, Torino, Italy) , Aigotti, Riccardo (Department of Molecular Biotechnology and Health Sciences, University of Torino, Torino, Italy) , Medana, Claudio (Department of Molecular Biotechnology and Health Sciences, University of Torino, Torino, Italy) , Gastaldi, Daniela (Department of Molecular Biotechnology and Health Sciences, University of Torino, Torino, Italy) , Baiocchi, Claudio (Department of Molecular Biotechnology and Health Sciences, University of Torino, Torino, Italy)
    European journal of lipid science and technology : EJLST v.119 no.2 ,pp. 1500471 , 2017 , 1438-7697 ,

    초록

    In this study, raw materials, sturgeon and brill roe, were analyzed and compared as regard their use in cosmetic products. Recently, expensive caviar was largely used in beauty creams as lipids source. We compared lipids from caviar and brill eggs to propose a technological alternative. The fatty acids amount was determined with a new GC‐MS method. The triacylglycerols were identified and characterized by HPLC coupled with high resolution MS (HRMS). Both techniques showed a higher content of fatty acids and triacylglycerols in caviar respect to brill eggs. Some fatty acids, such as linoleic and linolenic acids, which are recognized to enhance skin metabolism, are absent, or show very low concentration, in brill eggs respect to sturgeon ones. It was possible to conclude that brill eggs are not a proper substitute of caviar in the formulation of cosmetic. Practical application: The developed analytical techniques provided a satisfactory analytical characterization of the raw materials. Although the sample preparation for GC‐MS analysis is quite time consuming due to the derivatization of fatty acids, the one for triacylglycerols analyzed by HPLC‐HRMS is very fast, and involves the use of a small amount of organic solvent. Fatty acids and triacylglycerols were identified and characterized. Comparison between Acipenser trasmontanus (caviar) and Scophthalmus rhombus eggs as active ingredient in beauty cream. A fatty acid quantitation and triacylglycerols quantitation, and characterization methods are showed. GC‐MS and HPLC‐HRMS are satisfactory tool to provide a full description of the studied raw materials.

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  6. [해외논문]   Comparison between enzymatic and chemical interesterification of high oleic sunflower oil and fully hydrogenated soybean oil   SCI SCIE

    Morselli Ribeiro, Marilene D. M. (Faculty of Food Engineering, Department of Food Technology, University of Campinas, Campinas, Brazil) , Ming, Chiu Chih (Faculty of Food Engineering, Department of Food Technology, University of Campinas, Campinas, Brazil) , Silvestre, Isabela M. (Faculty of Food Engineering, Department of Food Technology, University of Campinas, Campinas, Brazil) , Grimaldi, Renato (Faculty of Food Engineering, Department of Food Technology, University of Campinas, Campinas, Brazil) , Ap. G. Gonç (Faculty of Food Engineering, Department of Food Technology, University of Campinas, Campinas, Brazil) , alves, Lireny
    European journal of lipid science and technology : EJLST v.119 no.2 ,pp. 1500473 , 2017 , 1438-7697 ,

    초록

    Structured lipids (SL) were prepared by enzymatic interesterification (EI) and chemical interesterification (CI) of high oleic sunflower oil (HOSO), and fully hydrogenated soybean oil (FHSO) in a weight ratio of 50:50 w/w. The EI was catalyzed by the immobilized lipase Lipozyme TL IM ( Thermomyces lanuginosus ) free of organic solvents at a concentration of 7% w/w, 70°C for 9 h, and samples were collected for analysis at 3, 6, and 9 h. The original blend and the reaction products were evaluated for fatty acid (FA) composition, triacylglycerols (TAG), solid fat content (SFC), thermal analysis, and regiospecific distribution of FA. The EI provided considerable rearrangement of triglycerides classes, with lower levels of trisatured and tri‐unsaturated TAG, and higher levels of monoun‐ and diunsaturated TAG. The SL obtained by EI reduced SFC with a linear and wide melting range by thermal analysis, lowering the melting point. Lower acyl migration was observed in EI within 3 h of reaction, with similar results between both techniques at the maximum reaction time. The SL obtained by EI may have wide applications in specialty fats for confectionery and bakery products. Practical Applications : SL via enzymatic catalysis have been the focus of considerable attention in food industry. We report in this study, the comparison between enzymatic and chemical interesterification of a fully hydrogenated vegetable oil, and high oleic vegetable oil. The results show that the enzymatic process with 3 h of reaction time present more selectivity, lower acyl migration of sn‐2 position of the unsaturated fatty acid, and better nutritional value, when compared with the chemical process. These SL were projected to have broad applications in foods, as bakery/confectionery fats, and as a crystallization additive for lipids. The enzymatic process with 3 h of reaction time showed the advantage of selectivity for production of new TAG and lower acyl migration sn‐2 position of the unsaturated fatty acid when compared with the other reaction times, evidenced by NMR 13C. These SL were projected to have broad applications in foods, as bakery/confectionery fats and as a crystallization additive for lipids.

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  7. [해외논문]   Simultaneous texturization and extraction of phospholipids from liquid egg yolk using renewable solvents   SCI SCIE

    Wang, Hui (Center for Crops Utilization Research, Iowa State University, Ames, IA, USA) , Yao, Linxing (Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA) , Lee, Show‐ (Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA) , Ling (Center for Crops Utilization Research, Iowa State University, Ames, IA, USA) , Wang, Tong
    European journal of lipid science and technology : EJLST v.119 no.2 ,pp. 1500523 , 2017 , 1438-7697 ,

    초록

    A simultaneous texturization and extraction of phospholipids (STEP) technique was developed to extract phospholipids (PL) from liquid egg yolk. Three solvents, 100% butanol, 80% butanol, and 95% ethanol, were tested. All solvents can texturize the liquid yolk at the same time recover the lipid with greater than 90% total lipid recovery after five sequential extractions. It is shown that 100 and 80% butanol can extract the total lipid faster (i.e., more at the earlier stage) than the ethanol, and they are more effective in extracting total yolk lipids but with little preference for PL. On the contrary, 95% ethanol has high preference for PL than for neutral lipids. PL can be enriched to 80% purity directly from liquid yolk with a total PL yield of 78% using 95% ethanol under the first stage of the STEP conditions. Therefore, this 95% ethanol solvent has a great potential to process liquid yolk into a yolk lecithin concentrate, a neutral lipid‐rich fraction, and a defatted and texturized yolk protein. The uniqueness of this study is the simultaneous texturization and the strengthening of the yolk protein network that allows the extraction of lipids without the generation of the protein fines which could greatly reduce processing efficiency. Practical applications: The pharmaceutical, cosmetic, and infant formula industry can adopt this technology to more efficiently extract the highly nutritional and functional yolk lecithin or phospholipids from liquid yolk. Yolk drying is not necessary and ethanol is a desirable green solvent for yolk protein and lipid fractionation. Texturized egg yolk and total lipid extract at three stages of extraction using alcohol.

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  8. [해외논문]   Application and comparison of high‐speed countercurrent chromatography and high‐performance liquid chromatography in semi‐preparative separation of decarboxymethyl oleuropein aglycone (3,4‐DHPEA‐EDA), a bioactive secoiridoid from extra‐virgin olive oil   SCI SCIE

    Jimé (Department of Analytical Chemistry, University of Granada, Granada, Spain ) , nez‐ (Department of Analytical Chemistry, University of Granada, Granada, Spain ) , Sá (Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany) , nchez, Cecilia (Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany) , Lozano‐ (Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany) , Sá (Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany) , nchez, Jesú (Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany) , s (Department of Analytical Chemistry, University of Granada, Granada, Spain ) , Brü (Department of Analytical Chemistry, University of Granada, Granada, Spain) , ggemann, Margret , Neves‐ , Vieira, Mariana , Rodriguez‐ , Werner, Miriam , Schmalfuß, Eva , Winterhalter, Peter , Segura‐ , Carretero, Antonio , Ferná , ndez‐ , Gutié , rrez, Alberto
    European journal of lipid science and technology : EJLST v.119 no.2 ,pp. 1500532 , 2017 , 1438-7697 ,

    초록

    This paper primarily extends research on applying and comparing high‐speed countercurrent chromatography (HSCCC) and high‐performance liquid chromatography (HPLC) in semi‐preparative isolation of decarboxymethyl oleuropein aglycone (3,4‐DHPEA‐EDA), a bioactive secoiridoid, from extra‐virgin olive oil (EVOO). An EVOO phenolic extract (EVOO‐PE) was obtained by solid‐phase extraction (SPE), and this extract was subjected to one run using the maximum loading capacity of each methodology without loss of resolution. For this sample set, the HSCCC method proved to be a more efficient approach regarding loading capacity, solvent consumption, and throughput compared with the HPLC method. However, the purity of the target from HPLC was superior to that of HSCCC, as the number of theoretical plates could not match that of HPLC. Therefore, we propose that HPLC should be used when higher purities are required, despite higher costs. In addition, HPLC is orthogonal and complementary to HSCCC, and can often provide straightforward resolution of otherwise difficult separations by HSCCC. Practical applications : Our results indicate that the optimized HSCCC is an economic process, and hence, a good candidate for further scaling‐up to preparative and industrial scales, as long as the chromatographic profile of the sample itself is simple enough to achieve good resolution, or a very high purity of the compound of interest is not required. For those cases, HPLC would provide superior target purity but would result in higher costs. This paper compares high‐speed countercurrent chromatography (HSCCC) and high‐performance liquid chromatography (HPLC) in semi‐preparative isolation of decarboxymethyl oleuropein aglycone (3,4‐DHPEA‐EDA), a bioactive secoiridoid, from extra‐virgin olive oil (EVOO). An EVOO phenolic extract (EVOO‐PE) was obtained by solid‐phase extraction (SPE), and this extract was subjected to one run using the maximum loading capacity of each methodology without loss of resolution. For this sample set, the HSCCC method proved to be a more efficient approach regarding loading capacity, solvent consumption, and throughput compared with the HPLC method. However, the purity of the target from HPLC was superior to that of HSCCC, as the number of theoretical plates could not match that of HPLC.

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  9. [해외논문]   Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride‐based organogel   SCI SCIE

    Valoppi, Fabio (Istituto di Cristallografia, Consiglio Nazionale delle Ricerche, Trieste, Italy) , Calligaris, Sonia (Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università) , Barba, Luisa (di Udine, Udine, Italy) , Š (Istituto di Cristallografia, Consiglio Nazionale delle Ricerche, Trieste, Italy) , egatin, Nataš (Biotechnical Faculty, Department of Food Science and Technology, University of Ljubljana, Ljubljana, Slovenia) , a (Biotechnical Faculty, Department of Food Science and Technology, University of Ljubljana, Ljubljana, Slovenia) , Poklar Ulrih, Nataš (Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università) , a (di Udine, Udine, Italy) , Nicoli, Maria Cristina
    European journal of lipid science and technology : EJLST v.119 no.2 ,pp. 1500549 , 2017 , 1438-7697 ,

    초록

    This research studied the possible relation between oil properties and structure and physical properties of saturated monoglyceride (MG)‐based organogels. To this aim different oils (castor, cod liver, corn, extra virgin olive, flax‐seed, peanut and sunflower oil, and mixture of medium chain triacylglycerols (MCT)) were used to prepare organogels by adding 10% w/w of monoglycerides. The fatty acid composition, viscosity, and dielectric properties of oils were measured. Then, organogels were characterized for crystallization induction time, dielectric properties, firmness, rheological behavior, thermal properties, crystal morphology by polarized light microscopy, and crystal polymorphism by synchrotron X‐ray diffraction (XRD) analysis. Results acquired showed that the addition of MG in different types of oils led to the formation of organogels with different properties. In all cases, β polymorph formed in the system irrespective of oil type. Regarding oils containing long chain fatty acids, gel firmness, and other structural parameters correlated well with the dielectric constant and/or viscosity of oils: increasing oil viscosity or decreasing oil dielectric constant, firmness and rheological parameters linearly increased. On the other hand, these correlations cannot be found including in the statistical analysis castor oil or MCT, probably due to the higher ability of these oils to make dipole–dipole rotation as well as the higher solubility of MG in castor oil. Practical applications: Oil gelation (organogelation) is a relative novel strategy to convert liquid oils into structured systems that has attracted food scientists and industry managers looking for solutions to reduce saturated/trans fats, deliver bioactive molecules, and minimize oil migration in foods. Results acquired in this research highlight that the choice of oil to be structured by means of saturated monoglycerides could affect the final gel structure. These findings could be useful in the attempt to applied organogels in different food products having different physical properties. This research studies the effect of oil properties on structure and physical properties of saturated monoglyceride‐based organogels. Results show that only the dielectric constant and/or viscosity of long chain fatty acid oils correlated well with gel firmness and other structural parameters.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

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  10. [해외논문]   Toward determining fat quality parameters of fish oil by means of 1H NMR spectroscopy   SCI SCIE

    Giese, Editha (Faculty of Life Sciences/Food Science, Hamburg University of Applied Sciences, Hamburg, Germany) , Winkelmann, Ole (Eurofins Analytik GmbH, Hamburg, Germany) , Rohn, Sascha (Hamburg School of Food Science, University of Hamburg, Hamburg, Germany) , Fritsche, Jan (Faculty of Life Sciences/Food Science, Hamburg University of Applied Sciences, Hamburg, Germany)
    European journal of lipid science and technology : EJLST v.119 no.2 ,pp. 1500573 , 2017 , 1438-7697 ,

    초록

    The consumption of fish oil‐based dietary supplements has increased dramatically in recent years, which is mainly due to their high content of health promoting omega‐3 fatty acids. However, these polyunsaturated fatty acids are extremely prone to oxidation. This study investigated the potential of 1 H NMR spectroscopy for the assessment of the oxidative deterioration of fish oils. Nine raw fish oils of different fish species were stored for 3 months at room temperature at different degrees of sunlight exposure as well as under standardized accelerated storage conditions for 6 days (at 40°C and under constant light exposure). Fish oil samples were analyzed by 1 H NMR spectroscopy as well as by traditional methods to determine the fat quality parameters peroxide value (PV), anisidine value (AnV), TOTOX value, and acid value (AV). PLS (partial least squares) regression models were used to predict these fat quality parameters based on the 1 H NMR spectra. The best regression models reached an R 2 of 0.949, 0.962, 0.991, and 0.977 for PV, AnV, TOTOX value, and AV, respectively. In conclusion, 1 H NMR spectroscopy is a promising approach for a fast, reliable, and sustainable assessment of fish oil quality with regard to lipid oxidation. Practical applications: The results indicate a great potential of 1 H NMR spectroscopy in the quality assessment of fish oils. This technology requires little time, work, amount of sample, and solvent and provides extensive information that can be obtained from a single spectrum. Such an approach is significantly more specific and detailed than traditional lipid oxidation parameters. Nine raw fish oils are stored under different conditions and analyzed by 1 H NMR spectroscopy as well as by traditional methods to determine the lipid quality parameters peroxide value, anisidine value, TOTOX value, and acid value. Subsequently, PLS regression models are generated to predict these indices from the NMR spectra.

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    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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