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Chai X, Zhang Y, Shi Y, Liu Y. Crystallization and Structural Properties of Oleogel-Based Margarine. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27248952. [PMID: 36558086 PMCID: PMC9787469 DOI: 10.3390/molecules27248952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/07/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022]
Abstract
Interest in oleogel as a promising alternative to traditional hydrogenated vegetable oil has increasingly grown in recent years due to its low content of saturated fatty acids and zero trans fatty acids. This study aimed to develop wax-based margarine to replace traditional commercial margarine. The wax-based margarine was prepared and compared with commercial margarine in texture, rheology, and microscopic morphology. The possibility of preparing margarine at room temperature (non-quenched) was also explored. The results showed that the hardness of oleogel-based margarine increased as the BW concentration increased. Denser droplets and crystal network structure were observed with the increase in BW content. XRD patterns of oleogel-based margarine with different content BW were quite similar and structurally to the β' form. However, the melting temperature of oleogel-based margarine was over 40 °C at each concentration, which represented a poor mouth-melting characteristic. In addition, the unique, improved physical properties of oleogel-based margarine were obtained with binary mixtures of China lacquer wax (ZLW) and Beeswax (BW), due to the interaction of the ZLW and BW crystal network. The rapid cooling process improved the spreadability of oleogel-based margarine. The margarine prepared by 5% BW50:ZLW50 had similar properties to commercial margarine in texture and melting characteristics (37 °C), which had the potential to replace commercial margarine.
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Affiliation(s)
| | | | | | - Yuanfa Liu
- Correspondence: ; Tel.: +86-510-8587-6799
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2
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Sulaiman N, Sintang M, Mantihal S, Zaini H, Munsu E, Mamat H, Kanagaratnam S, Jahurul M, Pindi W. Balancing functional and health benefits of food products formulated with palm oil as oil sources. Heliyon 2022; 8:e11041. [PMID: 36303903 PMCID: PMC9593283 DOI: 10.1016/j.heliyon.2022.e11041] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/23/2022] [Accepted: 10/06/2022] [Indexed: 11/05/2022] Open
Abstract
Palm oil (PO) is widely utilised in the food industry and consumed in large quantities by humans. Owing to its bioactive components, such as fatty acids, carotenoids, vitamin E, and phenolic compounds, PO has been utilised for generations. However, public concern about their adverse effects on human health is growing. A literature search was conducted to identify fractionated palm oil processing techniques, proof of their health advantages, and potential food applications. Refined palm oil (RPO) is made from crude palm oil (CPO) and can be fractionated into palm olein (POl) and palm stearin (PS). Fractional crystallisation, dry fractionation, and solvent fractionation are the three basic fractionation procedures used in the PO industry. The composition of triacylglycerols and fatty acids in refined and fractionated palm oil and other vegetable oils is compared to elucidate the triacylglycerols and fatty acids that may be important in product development. It is well proven that RPO, POl, and PS extends the oil's shelf life in the food business. These oils have a more significant saturated fat content and antioxidant compounds than some vegetable oils, such as olive and coconut oils, making them more stable. Palm olein and stearin are also superior shortening agents and frying mediums for baking goods and meals. Furthermore, when ingested modestly daily, palm oils, especially RPO and POl, provide health benefits such as cardioprotective, antidiabetic, anti-inflammatory, and antithrombotic effects. Opportunities exist for fractionated palm oil to become a fat substitute; however, nutrition aspects need to be considered in further developing the market.
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Affiliation(s)
- N.S. Sulaiman
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - M.D. Sintang
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - S. Mantihal
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - H.M. Zaini
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - E. Munsu
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - H. Mamat
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
| | - S. Kanagaratnam
- Malaysian Palm Oil Board, 6 Persiaran Institusi, Bandar Baru Bangi, 43000, Kajang, Selangor, Malaysia
| | - M.H.A. Jahurul
- Department of Agriculture, University of Arkansas, 1200 North University Dr., M/S 4913, Pine Bluff, AR 71601, United States
- Corresponding author.
| | - W. Pindi
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
- Corresponding author.
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3
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Zhang J, Chuesiang P, Kim JT, Shin GH. The role of nanostructured lipid carriers and type of biopolymers on the lipid digestion and release rate of curcumin from curcumin-loaded oleogels. Food Chem 2022; 392:133306. [PMID: 35636193 DOI: 10.1016/j.foodchem.2022.133306] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 04/23/2022] [Accepted: 05/23/2022] [Indexed: 11/24/2022]
Abstract
Curcumin-nanostructured lipid carrier-loaded oleogels (Cur-NLC-OGs) have been developed with biopolymer cryogels as an efficient delivery system to overcome the extremely low water solubility and instability of curcumin. The effect of NLC and biopolymer types on the encapsulation and release of curcumin from Cur-OGs was investigated. Alginate, carboxymethyl cellulose (CMC), and pectin solutions were firstly freeze dried to make biopolymer cryogels and they were mixed with Cur and Cur-NLC to obtain stable and self-standing Cur-OGs and Cur-NLC-OGs, respectively. As compared to Cur-OGs, Cur-NLC-OGs had higher encapsulation efficiency and showed slower release of curcumin under acidic condition. Although Cur-NLC affected the rapid release of free fatty acids, the Cur-NLC-OGs prepared with CMC cryogel was most efficient in delaying lipid digestion. Overall, NLC and CMC-based OGs could be effectively used to improve encapsulation efficiency and control lipolysis of lipid droplets. These results will be advantageous for the development of oleogels with desirable functionality.
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Affiliation(s)
- Jing Zhang
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Piyanan Chuesiang
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea.
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4
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Dent T, Hallinan R, Chitchumroonchokchai C, Maleky F. Rice bran wax structured oleogels and in vitro bioaccessibility of curcumin. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Terrence Dent
- Department of Food Science and Technology The Ohio State University Columbus Ohio USA
| | - Robert Hallinan
- Department of Food Science and Technology The Ohio State University Columbus Ohio USA
| | | | - Farnaz Maleky
- Department of Food Science and Technology The Ohio State University Columbus Ohio USA
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5
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Palm Oil-Rich Diet Affects Murine Liver Proteome and S-Palmitoylome. Int J Mol Sci 2021; 22:ijms222313094. [PMID: 34884899 PMCID: PMC8657750 DOI: 10.3390/ijms222313094] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/26/2021] [Accepted: 11/30/2021] [Indexed: 01/14/2023] Open
Abstract
Palmitic acid (C16:0) is the most abundant saturated fatty acid in animals serving as a substrate in synthesis and β-oxidation of other lipids, and in the modification of proteins called palmitoylation. The influence of dietary palmitic acid on protein S-palmitoylation remains largely unknown. In this study we performed high-throughput proteomic analyses of a membrane-enriched fraction of murine liver to examine the influence of a palm oil-rich diet (HPD) on S-palmitoylation of proteins. HPD feeding for 4 weeks led to an accumulation of C16:0 and C18:1 fatty acids in livers which disappeared after 12-week feeding, in contrast to an accumulation of C16:0 in peritoneal macrophages. Parallel proteomic studies revealed that HPD feeding induced a sequence of changes of the level and/or S-palmitoylation of diverse liver proteins involved in fatty acid, cholesterol and amino acid metabolism, hemostasis, and neutrophil degranulation. The HPD diet did not lead to liver damage, however, it caused progressing obesity, hypercholesterolemia and hyperglycemia. We conclude that the relatively mild negative impact of such diet on liver functioning can be attributed to a lower bioavailability of palm oil-derived C16:0 vs. that of C18:1 and the efficiency of mechanisms preventing liver injury, possibly including dynamic protein S-palmitoylation.
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6
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Absalome MA, Massara CC, Alexandre AA, Gervais K, Chantal GGA, Ferdinand D, Rhedoor AJ, Coulibaly I, George TG, Brigitte T, Marion M, Jean-Paul C. Biochemical properties, nutritional values, health benefits and sustainability of palm oil. Biochimie 2020; 178:81-95. [DOI: 10.1016/j.biochi.2020.09.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 09/14/2020] [Accepted: 09/16/2020] [Indexed: 12/12/2022]
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7
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Soleimanian Y, Goli SAH, Shirvani A, Elmizadeh A, Marangoni AG. Wax‐based delivery systems: Preparation, characterization, and food applications. Compr Rev Food Sci Food Saf 2020; 19:2994-3030. [DOI: 10.1111/1541-4337.12614] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2020] [Revised: 07/01/2020] [Accepted: 07/22/2020] [Indexed: 12/17/2022]
Affiliation(s)
- Yasamin Soleimanian
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Atefe Shirvani
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Ameneh Elmizadeh
- Department of Food Science and Technology, College of Agriculture Isfahan University of Technology Isfahan Iran
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8
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Merchán Sandoval J, Carelli A, Palla C, Baümler E. Preparation and characterization of oleogel emulsions: A comparative study between the use of recovered and commercial sunflower waxes as structuring agent. J Food Sci 2020; 85:2866-2878. [PMID: 32790192 DOI: 10.1111/1750-3841.15361] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 06/04/2020] [Accepted: 06/10/2020] [Indexed: 11/30/2022]
Abstract
The objective of this study was to evaluate the capacity of recovered sunflower waxes (RW) to be used as a structuring agent of oleogel emulsions in comparison with commercial sunflower waxes (CW). RW were recovered from filter cake with a simple hexane extraction procedure. For this purpose, oleogel-based emulsions were prepared using 2%, 3.5%, and 5% w/w wax in oleogel and characterized using several physicochemical techniques in order to evaluate the potential of these materials to develop products with functionality similar to commercial margarines. The total wax esters content of RW was similar to that of the CW and was mainly composed of wax esters with more than 44 carbon atoms (crystallizable waxes). Polarized light and scanning electron microscopy showed that RW produced emulsions with more intricate crystalline networks composed of smaller platelets than CW. The melting enthalpy was greater in CW emulsions than RW emulsions, which was in agreement with the thermal behavior found for CW and RW. The oil binding capacity of CW oleogel emulsions was higher than the RW ones, and this property improved with the increase in wax concentration. Likewise, the elastic behavior, as well as hardness and adhesiveness, increased with the wax content as a result of a greater amount of microstructural elements composing the network of these semisolid materials. The oleogel emulsions stability was monitored for 2 months at room temperature. The increase of CW concentration slowed down the coalescence process, but this behavior was not observed for RW emulsions. Obtained results demonstrated that RW oleogel emulsions have the potential to replace the functionality of soft spreadable products. PRACTICAL APPLICATION: Wax esters are organogelators that have been shown to successfully gel liquid oil at low concentrations. In this work, we are interested in evaluating the potential of sunflower waxes recovered from filter cake, a waste generated during refined oil production, to structure oil and produce oil-in-water emulsions with functionality similar to commercial margarines. With this, it is sought not only the development of healthier fats but also the use of wastes to generate more sustainable products.
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Affiliation(s)
- Julie Merchán Sandoval
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Alem 1253, Bahía Blanca, Buenos Aires, 8000, Argentina.,Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Camino Carrindanga Km 7, Bahía Blanca, Buenos Aires, 8000, Argentina
| | - Amalia Carelli
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Alem 1253, Bahía Blanca, Buenos Aires, 8000, Argentina.,Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Camino Carrindanga Km 7, Bahía Blanca, Buenos Aires, 8000, Argentina
| | - Camila Palla
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Alem 1253, Bahía Blanca, Buenos Aires, 8000, Argentina.,Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Camino Carrindanga Km 7, Bahía Blanca, Buenos Aires, 8000, Argentina
| | - Erica Baümler
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Alem 1253, Bahía Blanca, Buenos Aires, 8000, Argentina.,Planta Piloto de Ingeniería Química, PLAPIQUI (UNS-CONICET), Camino Carrindanga Km 7, Bahía Blanca, Buenos Aires, 8000, Argentina
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9
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Đurašević S, Nikolić G, Zaletel I, Grigorov I, Memon L, Mitić-Ćulafić D, Vujović P, Đorđević J, Todorović Z. Distinct effects of virgin coconut oil supplementation on the glucose and lipid homeostasis in non-diabetic and alloxan-induced diabetic rats. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103601] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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10
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Carro A, Panisello JM. Deciphering the Riddles in Nutrition and Cardiovascular Disease. Eur Cardiol 2019; 14:141-150. [PMID: 31933681 PMCID: PMC6950215 DOI: 10.15420/ecr.2019.07] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Accepted: 10/23/2019] [Indexed: 12/12/2022] Open
Abstract
Cardiovascular disease is the leading global cause of death in Western countries, and its development is largely associated with unhealthy dietary patterns. A large body of scientific evidence has reported that nutrition might be the most preventive factor of cardiovascular disease death and could even reverse heart disease. Processes of chronic inflammation and oxidative distress share triggers that are modifiable by nutrition. This review aimed to identify potential targets (food patterns, single foods or individual nutrients) for cardiovascular disease prevention, and analyse the mechanisms implicated in their cardioprotective effects.
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11
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The saturated fat Controversy: Finding calmness in chaos. Indian Heart J 2019; 71:181-183. [PMID: 31543190 PMCID: PMC6796611 DOI: 10.1016/j.ihj.2019.07.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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12
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Gesteiro E, Guijarro L, Sánchez-Muniz FJ, Vidal-Carou MDC, Troncoso A, Venanci L, Jimeno V, Quilez J, Anadón A, González-Gross M. Palm Oil on the Edge. Nutrients 2019; 11:E2008. [PMID: 31454938 PMCID: PMC6770503 DOI: 10.3390/nu11092008] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Accepted: 08/19/2019] [Indexed: 12/27/2022] Open
Abstract
Internationally recognized Spanish experts in the food industry, nutrition, toxicology, sustainability, and veterinary science met in Madrid on July 2018 to develop a consensus about palm oil (PO) as a food ingredient. Their aim was to provide a useful, evidence-based point of reference about PO. Scientific evidence about the role of PO in food safety, nutrition and sustainability was analyzed. Main conclusions were: (1) RSPO foundation responded to the environmental impact of palm crops. The Amsterdam Declaration pursues the use of 100% sustainable PO in Europe by 2020. Awareness about choosing sustainable products will help to maintain local economies and environments in the producing countries; (2) evidence shows that a moderate intake of PO within a healthy diet presents no risks for health. No evidence justifies any change fat intake recommendations; (3) food industry is interested in assuring safe, sustainable and high-quality products. The use of certified sustainable PO is increasing; and (4) there is no evidence associating PO consumption and higher cancer risk, incidence or mortality in humans. Tolerable daily intake (TDI) for toxic contaminants (2-and 3-monochloropropanediols (MCPDs), glycidyl esters (GEs)) have been established by JECFA and EFSA. Consequently, the European Commission has modified the Contaminants Regulation for GEs and it is still working on 3-MCPDs'.
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Affiliation(s)
- Eva Gesteiro
- ImFine Research Group, Departamento de Salud y Rendimiento Humano, Facultad de Ciencias de la Actividad Física y del Deporte-INEF, Universidad Politécnica de Madrid, 28040 Madrid, Spain.
| | - Luis Guijarro
- Departamento de Periodismo II, Facultad de Ciencias de la Información, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Francisco J Sánchez-Muniz
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - María Del Carmen Vidal-Carou
- Departamento de Nutrición y Bromatología, Campus de l'Alimentació de Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, Barcelona, Spain
| | - Ana Troncoso
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Lluis Venanci
- Agronomic Engineer, MBA, Independent consultant. El Prat de Llobregat 08820 Barcelona, Spain
| | - Vicente Jimeno
- Departamento de Producción Agraria, ETSI Agronómica, de Alimentación y Biosistemas, Universidad Politécnica de Madrid, 28040 Madrid, Spain
| | - Joan Quilez
- Europastry S.A. 08210 Barberà del Vallès, Barcelona, Spain
| | - Arturo Anadón
- Departamento de Farmacología y Toxicología, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Marcela González-Gross
- Head of ImFine Research Group, Departamento de Salud y Rendimiento Humano, Facultad de Ciencias de la Actividad Física y del Deporte-INEF, Universidad Politécnica de Madrid, 28040 Madrid, Spain
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13
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Abstract
Available evidence from clinical trials suggests the replacement of saturated fatty acids with polyunsaturated fatty acids as well as with essential fatty acids to reduce the risk of coronary heart disease. Thus, the importance of limiting of saturated fatty acid intake as well as the removal of trans-fatty acids from the diet have also emphasized. Conversely, recent studies have questioned the simple explanation of the relationship of dietary saturated fats and of individual saturated fatty acids to cardiovascular disease. Although, controversies continue to exist, current recommendations have highlighted that the importance of a critical look at the evaluation of scientific understanding about dietary fats and health. Therefore, manufacturers and scientists have focused on seeking alternative ways to modify or structure liquid oil without the use of saturated and trans-fats and hence to offer the functionality of fats to food products without changing the nutritional profile of liquid oil. However, since shortening as the essential component of bakery products affects dough structure and the desired final product attributes, the replacement of shortening creates a big challenge in bakery problems. The aim of this study was to provide an overview of the functions of shortening in bakery products and of the field of oleogels with special importance on the updates from recent years and their possible applications in bakery products. With the incorporation of oleogels or oleogel/shortening blends, rheological properties of dough/batters as well as physicochemical properties of resulted products may be resembled to those made with shortening. Conversely, the application of this technique had a role on retaining solid-like properties while possesses a healthier fatty acid profile. Very recent study indicated that gradual replacement of shortening with oleogels have potential for partial reduction of saturated fat without chancing physical properties of gluten free aerated products. Thus, the applications of oleogels may also present more alternatives for celiac sufferers' diet.
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Affiliation(s)
- Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
| | - Behic Mert
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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14
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Fatima S, Hu X, Gong RH, Huang C, Chen M, Wong HLX, Bian Z, Kwan HY. Palmitic acid is an intracellular signaling molecule involved in disease development. Cell Mol Life Sci 2019; 76:2547-2557. [PMID: 30968170 PMCID: PMC11105207 DOI: 10.1007/s00018-019-03092-7] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 03/31/2019] [Accepted: 04/02/2019] [Indexed: 12/14/2022]
Abstract
Emerging evidence shows that palmitic acid (PA), a common fatty acid in the human diet, serves as a signaling molecule regulating the progression and development of many diseases at the molecular level. In this review, we focus on its regulatory roles in the development of five pathological conditions, namely, metabolic syndrome, cardiovascular diseases, cancer, neurodegenerative diseases, and inflammation. We summarize the clinical and epidemiological studies; and also the mechanistic studies which have identified the molecular targets for PA in these pathological conditions. Activation or inactivation of these molecular targets by PA controls disease development. Therefore, identifying the specific targets and signaling pathways that are regulated by PA can give us a better understanding of how these diseases develop for the design of effective targeted therapeutics.
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Affiliation(s)
- Sarwat Fatima
- School of Chinese Medicine, Centre of Clinical Research for Chinese Medicine, and Centre for Cancer and Inflammation Research, Hong Kong Baptist University, Hong Kong, China
| | - Xianjing Hu
- School of Chinese Medicine, Centre of Clinical Research for Chinese Medicine, and Centre for Cancer and Inflammation Research, Hong Kong Baptist University, Hong Kong, China
| | - Rui-Hong Gong
- School of Chinese Medicine, Centre of Clinical Research for Chinese Medicine, and Centre for Cancer and Inflammation Research, Hong Kong Baptist University, Hong Kong, China
| | - Chunhua Huang
- School of Chinese Medicine, Centre of Clinical Research for Chinese Medicine, and Centre for Cancer and Inflammation Research, Hong Kong Baptist University, Hong Kong, China
| | - Minting Chen
- School of Chinese Medicine, Centre of Clinical Research for Chinese Medicine, and Centre for Cancer and Inflammation Research, Hong Kong Baptist University, Hong Kong, China
| | - Hoi Leong Xavier Wong
- School of Chinese Medicine, Centre of Clinical Research for Chinese Medicine, and Centre for Cancer and Inflammation Research, Hong Kong Baptist University, Hong Kong, China
| | - Zhaoxiang Bian
- School of Chinese Medicine, Centre of Clinical Research for Chinese Medicine, and Centre for Cancer and Inflammation Research, Hong Kong Baptist University, Hong Kong, China.
| | - Hiu Yee Kwan
- School of Chinese Medicine, Centre of Clinical Research for Chinese Medicine, and Centre for Cancer and Inflammation Research, Hong Kong Baptist University, Hong Kong, China.
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15
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Fernandes AC, Rieger DK, Proença RPC. Perspective: Public Health Nutrition Policies Should Focus on Healthy Eating, Not on Calorie Counting, Even to Decrease Obesity. Adv Nutr 2019; 10:549-556. [PMID: 31305908 PMCID: PMC6628875 DOI: 10.1093/advances/nmz025] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 12/07/2018] [Accepted: 02/19/2019] [Indexed: 02/06/2023] Open
Abstract
Calorie-focused policies, such as calorie menu labeling, seem to result in minor shifts toward healthier choices and public health improvement. This paper discusses the (lack of) relations between energy intake and healthy eating and the rationale for shifting the focus of public health nutrition policies to healthier foods and meals. We argue that the benefits of reducing caloric intake from low-quality foods might not result from the calorie reduction but rather from the reduced consumption of low-quality foods. It is better to consume a given number of calories from high-quality foods than a smaller number of calories from low-quality foods. It is not possible to choose a healthy diet solely based on the caloric value of foods because calories are not equal; they differ in nutritional quality according to their source. Foods are more than just a collection of calories and nutrients, and nutrients interact differently when presented as foods. Different subtypes of a macronutrient, although they have the same caloric value, are metabolized and influence health in different ways. For instance, industrial trans fats increase lipogenesis and the risk of heart diseases, whereas monounsaturated fats have the opposite effect. Food processing and cooking methods also influence the nutritional value of foods. Thus, public health nutrition policies should stop encouraging people to focus mainly on calorie counting to fight noncommunicable diseases. Instead, policies should focus on ingredients, dietary sources, and food processing and cooking methods.
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Affiliation(s)
- Ana C Fernandes
- Nutrition Postgraduate Program (Programa de Pós-graduação em Nutrição),Nutrition in Foodservice Research Centre (Núcleo de Pesquisa de Nutrição em Produção de Refeições, NUPPRE), Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil,Address correspondence to ACF (e-mail: )
| | - Débora K Rieger
- Nutrition Postgraduate Program (Programa de Pós-graduação em Nutrição)
| | - Rossana P C Proença
- Nutrition Postgraduate Program (Programa de Pós-graduação em Nutrição),Nutrition in Foodservice Research Centre (Núcleo de Pesquisa de Nutrição em Produção de Refeições, NUPPRE), Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil
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Liu R, Cheng M, Kothapalli KSD, Wang Z, Mendralla E, Park HG, Block RC, Wang X, Brenna JT. Glycerol derived process contaminants in refined coconut oil induce cholesterol synthesis in HepG2 cells. Food Chem Toxicol 2019; 127:135-142. [PMID: 30878531 PMCID: PMC6467815 DOI: 10.1016/j.fct.2019.03.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 03/05/2019] [Accepted: 03/07/2019] [Indexed: 10/27/2022]
Abstract
Despite its 50-year history, the conventional diet-heart hypothesis holding that dietary saturated fats raise serum cholesterol, and with it, cardiovascular risk, remains controversial. Harsh chemical and physical treatment generates process contaminants, and refined oils raise serum and tissue cholesterol in vivo independent of saturated fat content. We developed an in vitro bioassay for rapidly assessing the influence of oils on cholesterol metabolism in the human liver HepG2 cell line, and tested it using coconut oil (CO) of various stages of refinement. CO was dissolved with dipalmitoyl phosphatidylcholine (DPPC) surfactant, solvent evaporated, and emulsified into fat-free cell culture media. After 24 h treatment cellular cholesterol and triacylglycerol increased; HMG-CoA Reductase (HMGCR) increased and CYP7A1 (cholesterol 7α-hydroxylase) decreased with sequential processing steps, deacidification, bleaching, deodorization, while fatty acid profiles were not affected. Glycerol-derived process contaminants glycidyl esters and monochloropropandiol (MCPD) increased with processing. Addition of glycidyl or MCPD to virgin CO (VCO) had similar effects to processing, while addition of phenolic antioxidants to fully refined CO reduced HMGCR and increased CYP7A1. We conclude that harsh processing creates contaminants that raise cholesterol levels in vitro, consistent with a role as a contributing atherosclerotic factor.
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Affiliation(s)
- Ruijie Liu
- Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14853, USA; Synergetic Innovation Center of Food Safety and Nutrition of Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, PR China; Dell Pediatric Research Institute and the Depts. of Chemistry, of Pediatrics, and of Nutrition, University of Texas at Austin, 1400 Barbara Jordan Blvd, Austin, TX, 78723, USA
| | - Min Cheng
- Synergetic Innovation Center of Food Safety and Nutrition of Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, PR China
| | - Kumar S D Kothapalli
- Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14853, USA; Dell Pediatric Research Institute and the Depts. of Chemistry, of Pediatrics, and of Nutrition, University of Texas at Austin, 1400 Barbara Jordan Blvd, Austin, TX, 78723, USA
| | - Zhen Wang
- Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14853, USA; Dell Pediatric Research Institute and the Depts. of Chemistry, of Pediatrics, and of Nutrition, University of Texas at Austin, 1400 Barbara Jordan Blvd, Austin, TX, 78723, USA
| | - Elizabeth Mendralla
- Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14853, USA
| | - Hui Gyu Park
- Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14853, USA; Dell Pediatric Research Institute and the Depts. of Chemistry, of Pediatrics, and of Nutrition, University of Texas at Austin, 1400 Barbara Jordan Blvd, Austin, TX, 78723, USA
| | - Robert C Block
- Department of Community and Preventive Medicine and Cardiology Division, Department of Medicine, The University of Rochester School of Medicine and Dentistry, Saunders Research Building, Rochester, NY, 14642, USA
| | - Xingguo Wang
- Synergetic Innovation Center of Food Safety and Nutrition of Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, PR China
| | - J Thomas Brenna
- Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14853, USA; Dell Pediatric Research Institute and the Depts. of Chemistry, of Pediatrics, and of Nutrition, University of Texas at Austin, 1400 Barbara Jordan Blvd, Austin, TX, 78723, USA.
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Nutritional characteristics of Croatian whey cheese (Bračka skuta) produced in different stages of lactation. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.024] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Wang Y, Guglielmo D, Welsh JA. Consumption of sugars, saturated fat, and sodium among US children from infancy through preschool age, NHANES 2009-2014. Am J Clin Nutr 2018; 108:868-877. [PMID: 30247504 DOI: 10.1093/ajcn/nqy168] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Accepted: 06/29/2018] [Indexed: 12/26/2022] Open
Abstract
Background Expert guidelines advise that intake of added sugars (ASs), free sugars, and saturated fats be limited to <10% total energy (TE), and that children's sodium not exceed 1500-1900 mg, yet intake among many older children and adolecents exceeds these limits. Although research suggests young children's diets influence future eating patterns, little is known about the intake of these nutrients throughout early childhood. Objective The objective of this study was to describe intake and leading sources of sugars, saturated fats, and sodium among US children from infancy through preschool age. Design Cross-sectional data from the NHANES 2009-2014 were used to estimate 1) mean intake of sugars [%TE from ASs, naturally occurring sugars (NOSs), and free sugars], saturated fats (%TE), and sodium (milligrams), 2) the proportion exceeding recommended limits, and 3) the leading sources of these nutrients in the diets of US (nonbreastfeeding) children <5 y old (n = 3345). Sampling weights and procedures to account for the complex sampling design were used to estimate intake by age and to compare across race/ethnicity, sex, and income subgroups. Results Nonbreastfeeding children <5 y old consumed a mean ± SE %TE of 10.1% ± 0.2% from ASs, 13.9% ± 0.2% from free sugars, 12.8% ± 0.1% from saturated fats, and 1804 ± 26 mg Na . Sugary beverages (sugar-sweetened beverages + 100% juices) contributed 6.7% ± 0.2% TE, with consumption lowest among higher-income children. AS and sodium consumption rose rapidly from infancy to age 1-<2 y and gradually thereafter. Saturated fat intake was highest in infancy and decreased to a mean ± SE of 11.3% ± 0.3% TE among 4-<5-y-olds. Intake exceeded recommended limits for ASs, free sugars, saturated fats, and sodium for 45%, 63%, 72%, and 67% of all children, respectively. Conclusion The consumption of sugars, fats, and sodium exceeds recommended guidelines before many US children reach school age.
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Affiliation(s)
- Yu Wang
- Department of Global Health, Emory University Rollins School of Public Health, Atlanta, GA
| | - Dana Guglielmo
- Child Wellness Department, Children's Healthcare of Atlanta, Atlanta, GA
| | - Jean A Welsh
- Child Wellness Department, Children's Healthcare of Atlanta, Atlanta, GA.,Department of Pediatrics, Emory University School of Medicine, Atlanta, GA
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O'Neil CE, Nicklas TA, Fulgoni VL. Food Sources of Energy and Nutrients of Public Health Concern and Nutrients to Limit with a Focus on Milk and other Dairy Foods in Children 2 to 18 Years of Age: National Health and Nutrition Examination Survey, 2011⁻2014. Nutrients 2018; 10:nu10081050. [PMID: 30096892 PMCID: PMC6116120 DOI: 10.3390/nu10081050] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 07/30/2018] [Accepted: 08/02/2018] [Indexed: 12/25/2022] Open
Abstract
Many children are not meeting current nutrient recommendations. The objective of this study was to determine the food sources of energy, nutrients of public health concern, and nutrients to limit with a focus on dairy foods. Twenty-four-hour dietary recall data from children 2–5 (n = 1511), 6–11 (n = 2193), and 12–18 years (n = 2172) participating in NHANES 2011–2014 were analyzed. Energy, fiber, calcium, potassium, vitamin D, added sugars, saturated fatty acids (SFA), and sodium intakes were sample-weighted and ranked on percentage contribution to the diet using specific food group intake and disaggregated data for dairy foods. For children 2–5, 6–11, and 12–18 years, milk, sweet bakery products, and sweetened beverages, respectively were the top food sources of energy, respectively. For calcium, potassium, and vitamin D, milk was the top ranked food source in all age groups. For children 2–5, 6–11, and 12–18 years, milk, sweet bakery products, and pizza, respectively were the top three ranked food sources of SFA; and sugar sweetened beverages and sweet bakery products were to top two food group sources of added sugars. Cured meats/poultry, pizza, and pizza, respectively, were the top ranked food sources of sodium for the three age groups. Identification of food sources of these nutrients can help health professionals implement appropriate dietary recommendations and plan age-appropriate interventions.
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Affiliation(s)
- Carol E O'Neil
- Louisiana State University Agricultural Center (Emeritus), School of Nutrition and Food Science, 143 Kenilworth Parkway, Baton Rouge, LA 70808, USA.
| | - Theresa A Nicklas
- USDA/ARS/CNRC, 1100 Bates St., Baylor College of Medicine, Houston, TX 77030, USA.
| | - Victor L Fulgoni
- Louisiana State University Agricultural Center (Emeritus), School of Nutrition and Food Science, 143 Kenilworth Parkway, Baton Rouge, LA 70808, USA.
- Nutrition Impact, LLC, 9725 D Drive North, Battle Creek, MI 49014, USA.
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Matheson A, Dalkas G, Clegg PS, Euston SR. Phytosterol-based edible oleogels: A novel way of replacing saturated fat in food. NUTR BULL 2018; 43:189-194. [PMID: 29861662 PMCID: PMC5969301 DOI: 10.1111/nbu.12325] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
This article presents a summary of recent results relating to phytosterol oleogels. Oleogels represent a novel way of replacing saturated fat in food, whilst phytosterols have been shown to actively lower low-density lipoprotein (LDL)- cholesterol levels. There are a number of technical challenges to exploiting phytosterol oleogels, including a high sensitivity to water. To facilitate their incorporation into food, the fundamental physiochemical processes which mediate the formation of these gels and two different approaches to produce phytosterol oleogels that are stable in the presence of water were explored as part of the recent Biotechnology and Biological Sciences Research Council (BBSRC)-Diet and Health Research Industry Club (DRINC)-funded Edible Oleogels for Reduction of Saturated Fat project. This report summarises the findings, which will support the development of healthier food products that are lower in saturated fat and acceptable to consumers.
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Affiliation(s)
- A. Matheson
- School of Physics and AstronomyUniversity of EdinburghEdinburghUK
| | - G. Dalkas
- School of Engineering and Physical SciencesHeriot‐Watt UniversityEdinburghUK
| | - P. S. Clegg
- School of Physics and AstronomyUniversity of EdinburghEdinburghUK
| | - S. R. Euston
- School of Engineering and Physical SciencesHeriot‐Watt UniversityEdinburghUK
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Hein L, Sørensen L, Kargo M, Buitenhuis A. Genetic analysis of predicted fatty acid profiles of milk from Danish Holstein and Danish Jersey cattle populations. J Dairy Sci 2018; 101:2148-2157. [DOI: 10.3168/jds.2017-13225] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Accepted: 10/30/2017] [Indexed: 12/20/2022]
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Doan CD, Tavernier I, Danthine S, Rimaux T, Dewettinck K. Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1042-1051. [PMID: 28718922 DOI: 10.1002/jsfa.8553] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 06/29/2017] [Accepted: 07/12/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Wax esters contribute to the transformation of liquid oils into solid-like oleogel systems, which can act as alternatives for trans- and/or saturated fats in food products. The use of solely waxes reduces the solid content, consistency and sensory quality in the final products. Therefore, a combination of sunflower wax and palm fat in rice bran oil was created to accomplish the hybrid low-saturated shortenings and margarines with a compatible structure and lower amounts of saturated fats. RESULTS During cooling of the hybrid shortenings, sunflower wax crystallized first and acted as nucleation sites for the crystallisation of palm fat. At 5 °C, a mixture of different crystal morphologies (α, β', and β crystals) existed in the hybrid shortening. In margarine processing, the hybrid samples were subjected to a simultaneous cooling-emulsification, in which sunflower wax crystallised first at the interface and adsorbed onto the water droplets. Based on the hardness measurements, the maximum amount of palm fat replaceable by 1.0%wt sunflower wax was up to 40% in shortenings and 25% in margarines. A higher amount of sunflower wax (2.5%wt) reduced up to 40% of saturated fats in the hybrid emulsions. CONCLUSION The addition of 1.0%wt sunflower wax enhanced the solid content and network strength of hybrid palm-based shortenings. Sunflower wax helped to stabilise the water droplets inside the wax-based crystalline network without flocculation during shear-cooling. This research provides fundamental insight into the structuring of hybrid systems containing waxes, which could be interesting for the production of low-saturated fat products in the food industry. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Chi Diem Doan
- Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- Department of Food Technology, College of Agriculture and Applied Biology, Can Tho University, Can Tho, Vietnam
| | - Iris Tavernier
- Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Sabine Danthine
- Department of Food Science, University of Liège, Gembloux, Belgium
| | - Tom Rimaux
- Vandemoortele R&D Centre, Izegem, Belgium
| | - Koen Dewettinck
- Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.023] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Santiago S, Zazpe I, Gea A, Nuñez-Córdoba JM, Carlos S, Bes-Rastrollo M, Martínez-González MA. Fat Quality Index and Risk of Cardiovascular Disease in the Sun Project. J Nutr Health Aging 2018; 22:526-533. [PMID: 29582893 DOI: 10.1007/s12603-018-1003-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
OBJECTIVES To examine the association between a dietary fat quality index (FQI), and the risk of incident cardiovascular events or deaths in the Seguimiento Universidad de Navarra (SUN) cohort. DESIGN Longitudinal analysis during 10.1 years of median follow-up. Cox models were used to estimate adjusted hazard ratios (HR) of incident cardiovascular diseases (CVD) according to tertiles of FQI and of different fat subtypes. SETTING University of Navarra, Spain. PARTICIPANTS 19,341 middle-aged adults. MEASUREMENTS Fat intake was measured with a validated food-frequency questionnaire. The FQI was calculated according to the ratio: (monounsaturated+polyunsaturated) / (saturated+trans fatty acids). RESULTS We observed 140 incident cases of CVD. No association was found for FQI (HR=0.94, 95 %CI 0.61-1.47 for the highest vs the lowest tertile, p for trend=0.884). No significant associations were found for different dietary fat subtypes on CVD risk. The results suggest no clear association between a higher FQI and a higher amount of energy from fat and incidence of CVD (p for interaction: 0.259 and p for trend only among participants with a percentage of energy from fat ≥35% of total energy: 0.272). CONCLUSION In this Mediterranean cohort, the FQI was not associated with cardiovascular events. A "heart-healthy diet" should focus its attention on dietary fat sources and should use an overall dietary pattern approach, rather than limiting the focus on fat subtypes. More research is needed to validate dietary advice on specific fatty acids intake or saturated fatty acids replacements for reducing CVD risk.
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Affiliation(s)
- S Santiago
- Dr. Itziar Zazpe. University of Navarra, Department of Nutrition and Food Sciences and Physiology. Irunlarrea 1, 31080 Pamplona, Navarra, Spain. E-mail: . Tel: +34 948 42 56 00 Ext: 6560. Fax: + 34 948 42 56 49
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Yetley EA, DeMets DL, Harlan WR. Surrogate disease markers as substitutes for chronic disease outcomes in studies of diet and chronic disease relations. Am J Clin Nutr 2017; 106:1175-1189. [PMID: 29021287 PMCID: PMC5657291 DOI: 10.3945/ajcn.117.164046] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Accepted: 09/12/2017] [Indexed: 01/09/2023] Open
Abstract
Surrogate biomarkers for clinical outcomes afford scientific and economic efficiencies when investigating nutritional interventions in chronic diseases. However, valid scientific results are dependent on the qualification of these disease markers that are intended to be substitutes for a clinical outcome and to accurately predict benefit or harm. In this article, we examine the challenges of evaluating surrogate markers and describe the framework proposed in a 2010 Institute of Medicine report. The components of this framework are presented in the context of nutritional interventions for chronic diseases. We present case studies of 2 well-accepted surrogate markers [blood pressure within sodium intake and cardiovascular disease (CVD) context and low density lipoprotein-cholesterol concentrations within a saturated fat and CVD context]. We also describe additional cases in which the evidence is insufficient to validate their surrogate status. Guidance is offered for future research that evaluates or uses surrogate markers.
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Affiliation(s)
| | - David L DeMets
- Department of Biostatistics and Medical Informatics, University of Wisconsin, Madison, WI
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Gravelle AJ, Blach C, Weiss J, Barbut S, Marangoni AG. Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700069] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
| | - Carolin Blach
- Department of Food Physics and Meat Science; University of Hohenheim; Stuttgart Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science; University of Hohenheim; Stuttgart Germany
| | - Shai Barbut
- Department of Food Science; University of Guelph; Guelph ON Canada
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O'Sullivan CM, Barbut S, Marangoni AG. Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.08.018] [Citation(s) in RCA: 70] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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Silverman JR, John G. Biobased Fat Mimicking Molecular Structuring Agents for Medium-Chain Triglycerides (MCTs) and Other Edible Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10536-10542. [PMID: 26624525 DOI: 10.1021/acs.jafc.5b04236] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
To develop sustainable value-added materials from biomass, novel small-molecule sugar ester gelators were synthesized using biocatalysis. The facile one-step regiospecific coupling of the pro-antioxidant raspberry ketone glucoside and unsaturated or saturated long- and medium-chain fatty acids provides a simple approach to tailor the structure and self-assembly of the amphiphilic product. These low molecular weight molecules demonstrated the ability to self-assemble in a variety of solvents and exhibited supergelation, with a minimum gelation concentration of 0.25 wt %, in numerous organic solvents, as well as in a range of natural edible oils, specifically a relatively unstudied group of liquids: natural medium-chain triglyceride oils, notably coconut oil. Spectroscopic analysis details the gelator structure as well as the intermolecular noncovalent interactions, which allow for gelation. X-ray diffraction studies indicate fatty acid chain packing of gelators is similar to that of natural fats, signifying the crystalline nature may lead to desirable textural properties and mouthfeel.
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Affiliation(s)
- Julian R Silverman
- Department of Chemistry and Center for Discovery and Innovation (CDI), The City College of New York , 85 St. Nicholas Terrace, New York, New York 10031, United States
- Ph.D. Program in Chemistry, The Graduate Center of the City University of New York , New York, New York 10016, United States
| | - George John
- Department of Chemistry and Center for Discovery and Innovation (CDI), The City College of New York , 85 St. Nicholas Terrace, New York, New York 10031, United States
- Ph.D. Program in Chemistry, The Graduate Center of the City University of New York , New York, New York 10016, United States
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