Protein extraction from soybeans is a vital part of the soy industry. Traditionally, the extraction of soy protein has been done by alkaline extraction and isoelectric precipitation. As technology has advanced, more extraction techniques are superior to this traditional method. In this review, the composition and classification of soy protein are summarized. Next, the current emerging technologies for soy protein extraction are highlighted. Three extraction technologies, namely reverse micellar, enzyme-assisted and membrane ultrafiltration, are reviewed in detail. Finally, the research prospects and trends of soy protein extraction technology are also summarized.

The photoprotective skincare products are in high demand to meet the consumer market with concern on skin health. Seed oils are commonly used as ingredients in many cosmetic products due to their natural antioxidants and now being increasingly recognised for their effects on skin health and photoprotection. This article briefly reviews the application of seed oils in sunscreen development focusing on the antioxidants that contribute to photoprotection, thus preventing UV-induced erythema and photoaging. The addition of seed oils that contain specific natural bioactive compounds were discussed in the review. Besides that, seed oils acting in molecular pathways that benefit in photoprotection were also summarized. Seed oils (pomegranate seed oil, castor oil, cocoa butter, jojoba oil, rosehip oil, grapeseed oil, kenaf seed oil and pumpkin seed oil) utilization have high potential to act as natural UV filters and at the same time help in skin repairing. The seed oils contributed beneficial properties to the sunscreen formulation by their synergistic effect with antioxidants, antiaging properties, anti-inflammatory effect, and potential hormetic effect. The finding of specific bioactive compound from seed oils provide better understanding on the contribution of seed oils in sunscreen formulation.

Quantitative analyses on the coefficient of friction of common coating waxes are necessary and essential for designing systems for coating, conveying, packaging operations, transporting and storing of papers and paperboards, while analyses on wear behavior can be helpful for predicting performance durability of the coating surface. In this study, we investigated the friction and wear behaviors of six waxes including four commercial waxes and two soybean oil-based wax developed in our lab for bulk coating on cardboard. The effect of normal load, sliding velocity, and environmental temperature was evaluated. The friction coefficient of different waxes varies with sliding conditions. Higher normal load, sliding velocity, and environmental temperature resulted in significantly greater wear loss. Crystalline morphology and crystallinity were affected by environmental temperature, and they correlate to the variations in friction coefficient and wear loss of these materials. Overall, the Estercoat developed in our lab had comparable frictional properties and much less wear than paraffin wax under tested conditions and can be a good substitute for paraffin wax.

High voltage atmospheric cold plasma (HVACP) treatment generates reactive gas species that induce inter and intramolecular reactions in soybean oil. The goal of this study is to analyze the effect of HVACP treatment on the chemical structure of soybean oil in a hydrogen gas environment at atmospheric pressure. HVACP was used to treat soybean oil (15g), for up to 6h by triplicate. Plasma generated reactive gas species interact with the sample producing three distinct fractions identified as a liquid, gel, and solid. Fatty acid profile, FTIR, 1H-NMR/13C-NMR, GPC, thermal properties and peroxide value, were used to characterize the chemical structure. Results indicated a lower content of polyunsaturated fatty acids, increased content of saturated fatty acids, and the presence of isomers. An insoluble portion was observed in the solid fraction and increase with treatment time up to 42% in the 6h treated samples. Plasma species may cause two main reactions: polymerization and hydrogenation.

American Oil Chemists’ Society (AOCS)’s Official Method Cd 18-90 for p-Anisidine Value (pAV) is commonly used to evaluate secondary oxidation in fish oils. Flavoring agents in fish oil products may interfere with pAV and lead to inaccurate results. The Global Organization for EPA and DHA (GOED) recommends a protocol for calculating pAV of flavored fish oils, based on the assumption that flavors’ contribution to the pAV does not change over the course of oxidation. The objective of this study was to test this assumption. All fourteen flavors evaluated increased the pAV when added to fresh fish oil; chocolate-vanilla and lemon flavors generated the largest increase. Under accelerated oxidation conditions, both chocolate-vanilla and lemon flavors had a similar effect; oxidized flavored fish oils had lower pAV than oxidized fish oils with newly added flavors. This was due to either an antioxidant effect of the flavor or degradation of the flavor during oxidation. Following the GOED recommendation, we would have underestimated the oxidation in the flavored oils. For this reason, pAV of flavored fish oils should be considered with caution and used in combination with other secondary oxidation markers when possible.

Seeds of Lithospermum officinale L. from different climatic zones were analyzed looking for new sources γ-linolenic acid (GLA, 18:3n-6) and stearidonic acid (SDA, 18:4n-3). Cultured B. officinalis was also analyzed with comparative purposes. Analyses were conducted for fatty acid (FA) profiles in the whole seeds and in the neutral and polar lipids by GC; lipid classes by open column chromatography and preparative TLC; and tocopherols, sterols and phenolic compounds by HPLC-DAD, and the later compounds were confirmed by LC-MS. The richest GLA sample was L. officinale from St. Petersburg Botanical Garden (17.9% of total FA), while wild-growing L. officinale from the Rostov region showed the highest percentage of SDA (17.2% of total FA). Total FA content ranged from 11.3 to 20.8% of seed weight. Neutral and polar lipids accounted for ~98 and 2.27% of total lipids. Five neutral lipid classes were identified (% of NL): triterpene esters, 1.3; triacylglycerols, 93.1; free FA, 1.8; diacylglycerols, 1.4; and monoacylglycerols, 2.4. Tocopherols and sterols reached 35.7 and 83.8 mg/100 g seeds; γ-tocopherol was the main tocopherol detected, and Δ5-avenasterol was the predominant sterol. L. officinale seeds contain high amounts of phenolic compounds (389.9 mg/100 g as upper limit), in which rosmarinic acid was the main component. Overall, all data suggest the possibility of using L. officinale seed oil in pharmaceutical and cosmetic formulae and as functional food.

An international robin round was carried out to validate a method for the quantification of 2-monochloropropane-1,3-diol (2-MCPD), 3-monochloropropane-1,2-diol (3-MCPD) and 2,3-epoxy-1-propanol (Glycidol) being present as fatty acid esters in plant-based food emulsifiers. The evaluated method was a modification of the American Oil Chemist´s Society (AOCS) Official Method Cd29b-13. Briefly, this method consists from parallel analysis of two sample aliquots that are spiked with different sets of internal standards. Mild alkaline interesterification overnight in the freezer releases the core analytes. Reaction stop and glycidol conversion into monobromopropanediol (MBPD) is realised by addition of acidified sodium bromide solution. Subsequently, matrix removal and analyte extraction are achieved by two liquid/liquid (l/l) extraction steps. After derivatisation with phenylboronic acid (PBA) the final extracts are analysed by gas chromatography-mass spectrometry (GC-MS). Quantification is carried out by internal one-point-calibration. 6 laboratories from 4 European countries participated in the trial and reported 8 data sets for 10 test materials (mono- and diacylglycerides as well as polyglycerol polyricinoleates) that were analysed as blind duplicates, giving a total of 20 samples. Result outliers were eliminated according to accepted standards. At 2-MCPD levels above 0.02 mg/kg, 3-MCPD levels above 0.06 mg/kg and glycidol levels above 0.22 mg/kg repeatability (RSDr) ranged from 1.5 % to 24.9 %, reproducibility (RSDR) ranged from 7.8 % to 29.0 % and HORRATR-values ranged from 0.5 to 1.7. The tested method showed to be suitable for the determination of 2-MCPD, 3-MCPD and glycidol in food emulsifiers consisting from mono- and diacylglycerides as well as polyglycerol polyricinoleates.

Silphium integrifolium Michx. (Silflower) has been a promising subject for domestication as a perennial oilseed crop. This work was carried out to investigate the seed processing aspect of this effort. Selected physical properties of the seed were evaluated, seed milling to obtain enriched kernel fraction was conducted, and initial characterization of the seed protein was performed. There was wide variation in flat seed length (11.54 to 20.75 mm), width (4.61 to 11.76 mm), and thickness (0.92 to 1.63 mm). The thousand seed weight was 23.8 g but the tapped bulk density was only 189.58 g/L due to the presence of wing around the seed’s periphery. The kernel accounted for 56.14% of the seed weight and contained 31.00% oil. An enriched kernel fraction with 79.6% purity was obtained by roller-milling, sifting, and air classification. Linoleic (62.3%) and oleic (19.62%) acids were the major fatty acids in the oil. The defatted enriched kernel fraction contained 63.41% crude protein. Globulin, glutelin, albumin, and prolamin accounted for 55.63%, 19.28%, 16.38%, and 8.71% of the soluble proteins, respectively. At an extraction pH of 9, protein solubility was 62%. Maximum solubility (70%) was obtained at pH 10 while minimum solubility of 9% occurred between pH 4 and 5.5. Aside from the oil, the dehulling of silflower seeds also produced a high-protein defatted meal, which may be used as is or as a starting material for enriching the protein further into a protein isolate.

In this study, the effects of solid-state fermentation (SSF), including strain (Aspergillus niger NRRL 334 and A. oryzae NRRL 5590) and fermentation time (24, 48, and 72 h) on the nutritional value of cold-pressed (CP) and hexane-extracted (HE) canola meals were examined. SSF increased the protein content of both types of meals (from ~36 to ~40%) while reducing the oil content of CP meals (from ~12 to 9%). There was a significant reduction (~80%) in the phytic acid content of both types of meals after fermentation using either fungi. Overall, fermented samples showed a decrease in the total phenolic content from 2.7-3.1 to ~1.0 mg gallic acid equivalents (GAE)/g DM (a ~65% reduction), of which specifically the HE meal fermented with A. niger sample had the greatest decrease from 3.1 to 0.6 mg GAE/g DM (~81% reduction). Seventy-two hours of fermentation decreased the in vitro protein digestibility (IVPD) of the meals. In contrast, a shorter fermentation time (24 h) increased the IVPD as compared to the controls (from ~73% to 77-81%), with the exception of the CP meal fermented with A. niger which had decreased IVPD at all fermentation times. Overall, the changes indicate that SSF using A. niger or A. oryzae can be useful to positively modify the composition of different canola meals and improve their nutritional value by significantly increasing the protein content, decreasing the levels of antinutrients, while only slightly reducing IVPD.

Oxidative polymerization of plant oils and lipids is poorly understood yet widely encountered. Oil oxidation is accelerated at high temperatures, typically above 110°C, where tri-acylglycerides are converted into toxic compounds and viscous deleterious polymers. Polymerization of mono-unsaturated oil (210°C, 3h, open to air) was investigated by comparing four similar sized molecules with different functional groups: oleic acid, methyl oleate, trans-7-tetradecene and stearic acid. Non-volatile products identified by NMR spectroscopy are minor ketones for saturated fatty acid (stearic acid), epoxides for acyl chains without acid groups (methyl oleate, tetradecane) and copious oligomerization, through ester cross-links, for acyl chains with acid and olefinic groups (oleic acid). Long range C-H coupling clearly shows ester (not ether) cross-links, contradicting long held beliefs. Chain fragmentation also occurs as revealed by species with methylene groups bonded to oxygen, -CH2-O-C(=O)-R. Large size (slow diffusion) of the first oligomer (trimer) formed by thermal oxidation of oleic acid, (representing hydrolyzed vegetable oil) was evidenced by DOSY (diffusion ordered spectroscopy). Since the first oligomers formed still have reactive groups (olefin, carboxylic acid), poly-ester formation is inevitable at longer oxidation times. Model oil reactions monitored by NMR spectroscopy are important for resolving the complex chemistry of vegetable oil polymerization.

Linseeds contains high levels of PUFA α-linolenic acid, naturally protected against thermal oxidation by their encapsulation within LS oil bodies by multiple components including antioxidant proteins and mucilage emulsifying agents. By LS grinding, adding of water, adjusting pH, and sonication LS oil bodies emulsions (LSE) can be formed which can also encapsulate externally added PUFAs, to minimize their thermal oxidation, as it does for the intrinsic ALA PUFAs. Fish oil encapsulation into this LSE platform (LSFE) offers the possibility of a nutritive delivery system of the biologically essential PUFA fish oil’s, protected from oxidation, which to date is difficult to achieve. In this study structural and chemical properties LF 1H NMR T1-T2 characterization of LSE and LSFE was used to analyze their stability and changes, under thermal oxidizing conditions. Peak changes in these LF 1H-NMR spectra were correlated with the stability of chemical and physical variables during thermal (55oC for 96 hrs) oxidation. The present study demonstrates the capability of 1H LF-NMR relaxation sensor to monitor the time domain fingerprints of chemical and structural changes of LSE and with co-encapsulated fish oil (LSFE) under thermal autoxidation conditions. The results of the LF-1H NMR analysis are further supported and correlated with conventional peroxide value tests, self-diffusion, droplets size distribution, zeta potential estimation of surface stability under thermal oxidation conditions. The results of this study demonstrate the efficacy of LSE to minimize linseed and encapsulated fish oil PUFA oxidation.

In this study, it was investigated to increase the lipid yield of the microalgae Schizochytrium sp., by applying different cell disruption methods. Therefore, acid treatment with HCl, osmotic shock, enzyme applications and ultrasonic homogenizer were tried in this algae species combined with the Bligh and Dyer and Soxhlet methods as an alternative to classical lipid extraction methods. As a result of the study, the highest lipid value (21.72 ± 0.74%) was obtained in enzyme application with Bligh and Dyer method (BDE). The cell disruption processes increased the lipid yield compared to the control groups. The highest PUFA DHA was found in the range of 4.58 ± 2.44-19.25 ± 0.09%, and the highest value was observed in the BDE group. Highest SFA was palmitic acid. Effective results were observed in the Bligh and Dyer applied groups in terms of both total lipid and total fatty acids. In cell disruption methods, particularly in enzyme and HCl extraction, good results were obtained in terms of fatty acids. The highest total fatty acids and the highest lipid content were detected in the Bligh and Dyer enzyme (BDE). Enzyme applications are also advantageous because of being environmentally friendly. Lipid health indices such as n-6/n-3, PUFA/SFA, Atherogenicity index (AI), Thrombogenicity index (TI) and hypocholesterolemic/hypercholesterolemic ratios (HH) were almost favorable. With this study, an appropriate lipid extraction methods were determined to provide an economical and environmental friendly suggestion for future studies to be used in areas such as food, feed and cosmetics.

Glycerol can be effectively converted to glyceric acid, a high value‐added pharmaceutical raw material, through its partial oxidation over an Au/Al2O3 catalyst under strongly basic conditions. The factors important for the highly selective production of glyceric acid were investigated experimentally. It was clarified that NaOH was involved in the glycerol activation step to a glycerol alkoxide intermediate (2, 3‐dihydroxypropoxide) in the liquid phase, then glyceric acid was formed by OOH species derived from O2 on an Au catalyst in the partial oxidation step. We have newly discovered the concerted effect of NaOH and O2 in different reaction steps.

Oleogels prepared from hydrocolloids have recently gained a lot of attention as an alternative for trans and saturated fats. Previously we have demonstrated that the freeze-dried foams prepared using a mixture of 5% faba bean or pea protein concentrates with 0.25% xanthan gum at pH 7 and 9 can hold canola oil 30-40 times their weights (Mohanan, Tang, Nickerson and Ghosh, 2020). However, the oleogels suffered from high oil loss, about 30% oil leaked, which negatively affected the rheological properties of the oleogels. The functionality of the cake baked using the oleogels was poorer compared to a shortening baked cake. The present study explored the addition of a small amount of high-melting monoacylglycerol (MAG) and candelilla wax (CW) on reducing oil loss, improving rheological properties and baking qualities of pulse protein-stabilized oleogels. Different concentrations (0.5-3%) of MAG or CW were dissolved in canola oil at 80 ºC. The hot oil was then added into the freeze-dried protein-polysaccharide foams (pH 7) and quickly transferred to a refrigerator. The crystallized additives reinforced the oleogel network, thereby reducing oil loss while increasing the firmness, cohesiveness, and storage modulus. When model cakes were baked with the oleogels, significant improvement in textural properties was observed with the addition of MAG in the foam-templated oleogels. However, in comparison with shortening-based cakes, oleogel-based cakes still showed a negative effect on hardness, chewiness and cohesiveness.

Poor cold flow property is a major issue that hinders the application of biodiesel-diesel blends. In this work, a series of methacrylate-benzyl methacrylate-N-vinyl-2-pyrrolidone terpolymers (RMC-MB-NVP, R= C12, C14, C16, C18) was synthesized and used as the pour point depressants (PPDs) for waste cooking oil biodiesel blends. To further improve their depressive effects, dispersants, including Tween (40, 60, and 80), Span (40, 60, and 80), phthalic acid esters (PAEs), and fatty alcohol polyoxyethylene ether (FAPE; FAPE 5, FAPE 7, and FAPE 9), were optimized and combined with the C14MC-MB-NVP terpolymers. The effects of C14MC-MB-NVP terpolymers and combined PPDs (PPDC) on the cloud point (CP), cold filter-plugging point (CFPP), and pour point (PP) of biodiesel blends were studied. Here, results showed that the presence of dispersants can efficiently enhance the solubility and dispersibility of polymeric PPDs in biodiesel blends; thus, the PPDC presents better depressive effects. Among of them, C16MC-MB-NVP (5:1:1) combined with FAPE 7 dispersant at 4:1 mass ratio (PPDC-FAPE 7) showed the best synergistic effect, and the CP, CFPP, and PP of B20 treated with 2000 ppm PPDC-FAPE 7 decreased by 4, 10 and 19 °C, respectively. Moreover, differential scanning calorimetry, polarizing optical microscope and rheological analyses were performed to rationalize the action mechanism of these PPDs and dispersants in biodiesel blends.

In this report, oxidation of biomembrane lipids, phospholipid (LH) and cholesterol (ChH), were examined experimentally in the presence of vitamin E (VEH) by using a liposome system, which is used widely as a biomembrane model. A kinetic model was constructed by taking into account mechanisms of anti-oxidation and pro-oxidation by VEH to the co-oxidation mechanisms of biomembrane lipids reported previously. The model quantitatively described the oxidation behavior in the liposome system under various VEH addition conditions. The model also predicted the oxidation behavior in vivo under various oral ingestion conditions of VEH. The results suggest that ChH oxidation, which causes various diseases, can be suppressed effectively by taking a certain amount of VEH once a day to avoid a reduction in the VEH concentration present in the biomembrane. The proposed kinetic approach should be a useful tool for quantitatively characterizing complicated reaction systems, such as biomembrane oxidation.

In 1990, a well-known model to predict pure component properties of triglycerides was presented by Wesdorp in “Liquid-multiple solid phase equilibria in fats: theory and experiments” and has been shown to perform well despite making thermodynamically inconsistent predictions for certain test cases. In this study, the underlying parameter set is improved to deliver more physically consistent predictions, i.e., increasing melting point and enthalpy of fusion with increasing stability of the polymorphs, without deterioration of the primary model quality to describe the available experimental data. Interestingly, when a curated dataset containing only thermodynamically consistent data is compared to a broader dataset, it appears that the model’s efficacy is highly dependent on the quantity of data, specifically the number of unsaturated triglycerides data. Quality and thermodynamic consistency of model predictions and the condition of a reliable description of monoacid triglycerides as a subset is discussed, addressing a potential interdependence.

The relation between the speed of sound (u) in biodiesel and the change in Gibbs energy (G) has not been described in the literature. With the method of Gibbs energy additivity, the relation between u and G can be expressed as ln(u2) = G/RT + A, where R is the universal gas constant, T is the absolute temperature, and A is a constant. Further expansion of G into its enthalpy and entropy, and sub-dividing the molecule of a fatty and methyl ester (FAME) into groups of atoms, the final model is good for estimating the speed of sound in both FAME and biodiesel at various temperatures. Only the numbers of double bonds and carbon atoms of the fatty acid are required for the calculation.