The development of winter-tolerant safflower genotypes is crucial for the improvement of global safflower agriculture. The aim of the present study was to determine the cold tolerance abilities and some agricultural characteristics of advanced safflower genotypes. For this purpose, ten advanced safflower genotypes were used in four different locations. The experimental design was a randomized complete block design with three replications. Winter survival and agricultural characters were significantly affected by growing season, location and genotype. Winter survival varies between 86.43% and 93.91% among the genotypes, and it was promising for winter sowing. As the average of two years, the highest oil content (36.25%) was observed in genotype EC21 and it was followed by genotypes EC11 (35.51%) and EC20 (35.49%). As with the seed yield, the high winter survival of genotypes with high oil content is highly promising in terms of winter sowing. Safflower should be grown in winter with mild temperature regions for high seed yield and sustainable safflower production. Therefore, this study focused on winter-tolerant genotypes that are superior one in terms of seed yield and oil content.

The triacylglycerols (TAGs) containing saturated (Sat) -unsaturated (U) fatty acid moieties (Sat-U mixed acid TAGs) are widely present in most natural fats and employed in many industrial applications. The mixing behavior of different Sat-U mixed acid TAGs acts important roles in the physicochemical properties TAG-based materials. Among the three main mixing states of miscible, eutectic and molecular compound (MC) forming mixtures, fundamental research has been conducted on the MC crystals formed by different Sat-U mixed acid TAGs to understand the structures, phase behavior and crystallization properties. This article reviews recent studies on the complex thermodynamic, kinetic and structural factors that affect the formation of MC crystals in binary and ternary mixtures of Sat-U mixed acid TAGs (SatUSat, SatSatU, USatU and UUSat) through specific molecular interactions among the component TAGs. Furthermore, the application of the MC-forming mixtures containing cacao butter to new types of cocoa butter alternative is reviewed.

The presence of insoluble components greatly minimizes the potential application of pulse proteins in beverage emulsions. Therefore, pea protein concentrate was mildly fractionated by aqueous centrifugation at 4,000g for 1 min to recover a soluble fraction (71% protein yield), which was then used to develop 5% oil-in-water emulsions using a high-pressure homogenizer. Emulsion stability was tested by heat treatment (90°C, 30 min) in the presence of NaCl (0-1M) at pH 7.0 and 2.0. Stability increased upon adding salt at pH 7, while at pH 2, proteins and droplets aggregated. Heat treatment led to extensive aggregation at both pH values due to denaturation and aggregation of proteins at the oil droplet surface, which was further worsened by salt. To prevent thermal destabilization, the proteins were heat-treated at 75°C for 30 min for partial denaturation before emulsification under hot conditions. The heat-treated protein-stabilized emulsions at pH 7 had superior thermal stability at all salt concentrations without aggregation. However, a similar improvement in stability was not observed at pH 2. Pre-heating the soluble protein exposed the hydrophobic patches, leading to better adsorption on the droplet surface, which did not show additional aggregation upon further heating the emulsions at pH 7. The heat-treated protein-stabilized emulsions showed about a 44% drop in lipid digestibility compared to the original emulsions. The proposed approach could be a valuable addition to the utilization of pea proteins in developing beverage emulsions that could withstand the heat treatment used during food processing.

We investigated the development of water-in-oil (W/O) emulsions just using CW, evaluating the effect of the water to CW oleogel ratio (40:60, 50:50, 60:40) and, at each ratio, the effect of the CW concentrations (0.75% to 3%). The emulsions were developed by shearing (60 s at 25°C) using an ultra-turrax type homogenizer. The emulsions were immediately evaluated and after 20 days of storage (25°C) for microstructure, water droplet diameter, emulsion stability through DSC freeze/thaw cycles, rheological properties, and X-ray measurements. The results showed that, at all water to oleogel ratios studied the CW developed structured W/O emulsions where the surface-active components of the CW (i.e., triterpenic alcohols, aliphatic alcohols, and fatty acids) stabilized the oil-water interface, while the n-alkanes and long chain esters formed an oleogel in the oil phase. Although, independent of the storage time, all the CW emulsions showed a frequency independent rheological behavior, after applying a strain above the G’-G” cross point, the 40:60 and 50:50 emulsions with 1.5% to 3% CW concentration showed the better rheological behavior and were the most stables, even after two freeze-thaw cycles. In particular, the 40:60 and 50:50 emulsion with 1.5% CW had a recovery profile similar to commercial mayonnaise. In contrast, independent of the CW concentration, the 60:40 emulsions showed the lowest recovery profiles and higher instability to freeze-thaw cycles. These results indicated that the CW is a multi-functional material able to develop structured W/O emulsions useful for the formulation of trans-free, stable low-fat edible spreads.

Oleoresins are resin-like viscous materials obtained from plants, oilseed, or spices with functional properties. The extraction process determines their stability, composition, and physicochemical properties. Oleoresins were obtained from ground waxy burgundy whole grain sorghum with and without ball milling by using the following solvents: two types of novel ionic liquids (IL1: 1-n-Hexyl-3-methylimidazoliumchloride, IL2: 1-Ethyl-3-methylimidazoliumchloride), ethanol and dichloromethane. The effects of processing were evaluated for the extraction yield, protein, fat and total phenolic content, fatty acid composition, particle size and zeta potential, and FTIR spectra. The use of ILs and ball mill process significantly (P < 0.05) affected the extraction yield and physicochemical properties. The highest extraction yields increased (31.35% ± 0.58) when ball milling used with IL2 in comparison to the lowest (18.37% ± 0.77) obtained by traditional ethanol extraction. In a similar way, protein concentration and phenolic content were the highest (1.37% ± 0.05 and 0.57% ± 0.01, respectively) with ball milling extraction and IL1. The FTIR spectra indicated higher phospholipids (at 1200 cm-1) and protein-phospholipid bonding (at 1700 cm-1) by ILs, and ball milling as compared to traditional extraction. Overall, wet milling-assisted extraction by using ball mill and ILs can provide control for the composition of the oleoresins important for their functional properties with higher extraction efficiencies as compared to traditional techniques.

This study investigated an alternative approach to valorizing canola proteins by hydrolyzing them to generate amino acids (AAs). Pre-treatment of cold-pressed (CP) cake and desolventized-toasted (DT) meal with ethanol (99%, v/v) followed by protein separation was studied as process optimizations to maximize protein recovery with higher purity. The optimum ethanol pre-treatment conditions to achieve a meal containing less than 1% oil was reached at a meal-to-ethanol ratio of 1:4 (w:w) and 50°C for 30 min extraction. The protein recovery reached the maximum at pH 12 and a meal-to-solvent ratio of 1:10 (w:v), yielding 73% and 33% recovery from ethanol pre-treated CP and DT meals, respectively, in a single extraction. Untreated and ethanol pre-treated meals were hydrolyzed with 6 M HCl (protein-to-acid ratio of 5 mg:2 mL) for 24 h at 110°C. The ethanol pre-treatment improved AA recovery and released 373 mg AA/g dry CP meal biomass (dbm) compared to 279 mg AA/g untreated CP cake dbm. However, no improvement in AA recovery upon ethanol pre-treatment of DT meal. H2SO4 was examined as an alternative acid. More than 80% of the total AAs of CP proteins were released with 3 M H2SO4, while for DT meal proteins, a 5 M concentration was needed to achieve the same. Commercial canola meals can be utilized for generating free AAs; however, the meal processing history may affect the yield.

In order to develop the application of walnut kernel, the effect of steaming and roasting treatment on the physicochemical and functional properties of walnut kernel at 95 ºC for different time (15, 20 and 30 min) was investigated, and compared to those of untreated sample. Scanning electron microscopy suggested that heating treatment had a notable effect on the microstructure of walnut kernel, especially the steam heating. Both treatments significantly increased the enthalpy, vitro protein digestibility, viscosity, G′ and G″ (P < 0.05), the order from high to low was steaming > roasting > untreated. All samples contained the amounts of essential amino acids, the amino acid score (AAS) of samples by steaming was the highest compared to that of the untreated and roasting, and the only limiting amino acid of walnut kernel before or after heat treatment was lysine. In addition, the protein of walnut kernel after heating treatment with the extension of time contained more α-helix and random coil structures compared to the untreated sample, while β-sheet and β-turns structures decreased. Moreover, the thermal treatment could cause the changes of the water/oil holding capacity, foaming and emulsifying properties of walnut kernel flour. When there were differences between the results of steaming and roasting samples, it was concluded that the water played an important role in steaming. These results suggested that the thermal treatment as an effective approach could improve the physico-chemical, structural and functional properties of walnut kernel and be potentially applied in the food processing.

Mustard seeds have been used since ancient times contributing great economic value to global agriculture. Canada, one of the world’s top producers, grows three main mustard varieties, white /yellow, (Brassica hirta/ Sinapis alba), black (Brassica nigra) and Oriental (Brassica juncea). Besides their high protein and lipid content, mustard varieties are a rich source of phenolic compounds. This review will cover mustard seed components including lipids, glucosinolates, and sinapates. The latter are the main phenolic compounds in mustard and include sinapine, sinapic acid and its conversion to canolol. The important bioactivities associated with mustard phenolics, has led to efforts to improve the methods for their extraction. The use of green technology is crucial for producing these phenolics while minimizing any detrimental effects to the environment. The important antioxidant and anticancer activities of these phenolics will also be reviewed.

Three oleogeletors molecules (Triacontane (TC), Stearic acid (SA), and Behenyl Lignocerate (BL)) were studied individually, in pairs, or all together to make an oleogel using triolein as the oil. WAXS, SAXS and USAXS were used to elucidate the solid structures from angstroms to a few micrometers. A two-dimensional mapping of atomic positions for each molecule was carried out to understand the crystalline multilayer structures formed. We assumed that the molecules were rigidly extended and that they underwent no significant (hindered) rotations so that the free energy is determined by the Lennard-Jones interactions of closely-packed multilayers. TC molecules were predicted to form a tilt angle of θt ≈ 33°, yielding a SAXS line at q≈ 0.194 Å-1, in acceptable agreement with the measured q=0.181 Å-1.For SA crystals θt ≈ 33° (predicted) yielding a SAXS line at q=0.150 Å-1 compared to q=0.159 Å -1 (observed). No mixed crystals were observed for any pair of molecules or when all three were used. USAXS data showed that SA forms large nanocrystals compared to TC and BL. All three combinations of molecular pairs showed basic scatterers smaller or similar to those of individual molecules. The theory presented here, together with the experimental results, showed why no mixed crystals are formed from two or all three molecules. Data from the USAXS region suggested that, when using all three molecules, a more compact fractal structure was obtained, compared with those if one or two of the molecules were used.

Vegetable fats are complex multi-component mixtures of triglycerides. Here, the solidification behavior of a few vegetable fats is calculated using the Hildebrand equation. This calculation assumes, in the liquid phase, ideal mixing of the different components, in combination with literature data about the temperatures and enthalpies of fusion of the individual triglycerides. It further assumes a decomposition of the triglyceride blend into binary blends dissolved in an inert solvent. The solid fat content is calculated as function of the temperature, assuming that all triglycerides solidify in a single crystal habit (all α or all β or all β’). The minor triglyceride components are explicitly taken into account. The calculated solid fat contents for cocoa butter, palm oil, inter-esterified palm oil and palm kernel olein oil are compared to pNMR data, reported in the literature. Temperature ranges are found, in which specific crystal modifications match to the pNMR data for the solid fat content. These temperature ranges are found to be consistent with literature data obtained using X-ray diffraction. As a by-product, the calculation presented here, enables the construction of scenarios that describe which triglyceride solidifies in which temperature interval.

Plant-based high internal phase oil-in-water emulsions (HIPEs) are promising fat replacers. However, producing stable HIPES with improved viscoelastic properties is a challenge for the food industry. Conjugation of plant proteins, such as lupin protein isolate, with phenolic compounds, such as proanthocyanidins from grape seed extract, associated (or not) with moderate heat treatment arise as potential methods to tune the surface properties of proteins and, consequently, the droplet-droplet interactions that drive the viscoelastic properties of HIPEs. In this way, unheated (UHC) and heated (85°C, 15 min) (HC) lupin protein (LPI)-grape seed extract (GSE) conjugates were produced and used to stabilize high internal phase oil-in-water emulsions. Evaluation of stability by Turbiscan and oil loss by centrifugation over 56 days of storage did not reflect the kinetic stability of HIPEs against process conditions. Under shearing, UHC-stabilized emulsions at high GSE concentrations showed oil release, whereas all HC-stabilized HIPEs released oil. However, the increase in GSE concentration and heat treatment improved the viscosity and storage modulus (G’) of HIPEs, possibly due to the droplet-droplet interaction originating from hydrophilic and hydrophobic interactions in UHC and HC-stabilized HIPEs, respectively. This pivotal study confirmed that conjugation of a plant protein with GSE and heat treatment could improve the viscoelastic properties of high internal phase oil-in-water emulsions and produce HIPEs with superior texture (higher G’).

To date no single gas chromatographic method can simultaneously measure all fatty acids (FA), including trans FA (TFA), that are contained in dairy products, partially hydrogenated oils (PHO), and refined vegetable oils. Using 100% poly(biscyanopropyl siloxane) capillary columns, ruminant and dairy fats are preferentially analyzed by applying temperature programs that separate short chain FA, but not trans-18:3 from 20:1. Refined vegetable oils and PHO are preferentially analyzed by applying isothermal elutions that provide quantification of all 18 carbon TFA including trans-18:3 FA, but not of all short chain FA. In this short communication, we propose a temperature program method capable of simultaneously measuring short chain FA and all 18 carbon TFA including trans-18:3 by applying a negative temperature gradient after the elution of trans-18:1. A simplified version of the method is also described for equipment not able to perform negative temperature gradients.

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.

There are more and more studies on the detection method of 3-chloro-1,2-propanediol fatty acid esters (3-MCPD esters) at present. By comparing these methods for the determination of 3-MCPD esters. Indirect methods, which determine total amount of 3-MCPD after hydrolysis of the esters, have an advantage over direct methods. The existing indirect methods, however, may yield unreliable results or require long hours of alkaline methanolysis. In contrast, the Indirect enzymatic hydrolysis method has mild conditions and more accurate results. In this study, we developed a reliable and rapid indirect method for determinations of 3-MCPD esters. 3-MCPD esters was enzymatized to 3-MCPD by indirect enzymatic hydrolysis method, and the conditions of enzymatic hydrolysis were optimized, the content of 3-MCPD after enzymatic hydrolysis was detected by gas chromatography-mass spectrometry (GC-MS) and the yield was calculated. Finally, the optimum conditions for enzymatic hydrolysis of 3-MCPD esters were determined. According to the optimal enzymatic hydrolysis condition, the contents of 3-MCPD esters in four food oils were determined. The method is simple and sensitive, and can meet the requirement of 3-MCPD esters detection in general oils.

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.

The present study investigated the effect of solid-state fermentation (SSF) of cold-pressed (CP) and hexane-extracted (HE) canola meals with Aspergillus niger NRRL 334 and A. oryzae NRRL 5590 on the functionalities of protein products extracted from them. After SSF, proteins were recovered using alkaline extraction-isoelectric precipitation (AE-IP) or salt extraction-dialysis (SE). SSF of the two meal types reduced the protein content of the extracts produced by AE-IP. There were varied effects to solubility, foaming, and emulsifying properties as a result of SSF under the combined influence of functionality pH, strain, meal type, and protein extraction method. The protein isolate produced from CP meal using SE had increased solubility at pH 7 (from 51.8 to 90.7%) when the meal was fermented with A. oryzae. Both strains resulted in an over 2-fold increase in the emulsifying activity index (at pH 7) of AE-IP products from CP meal. For both protein extraction methods, the protein products from A. niger fermented HE meal had better foaming capacity (FC) at pH 7 than the controls (non-fermented), but reduced FC at pH 3. Overall, regardless of meal fermentation, the SE products were richer in protein and had higher oil holding capacity (OHC), whereas the water holding capacity (WHC) was higher for AE-IP isolates. SSF of the meals generally improved the O/WHC of the extracted proteins. The findings suggest that canola protein functionality could be effectively modulated by SSF with different microbial strains under various processing conditions to enhance their applicability in the food industry.

The extraction of butter from cocoa seeds involves various processing steps that weak the lipid-storing cell walls of cocoa cotyledons. Roasting is particularly critical, making cocoa nibs porous and brittle. In this study, the degree of disruption of the microstructure of cocoa nibs, and the quality and aroma profile of cocoa butter, were evaluated using two roasting techniques, forced convective oven, and fluidized bed. Fluidized bed roasting, recognized for its energy efficiency and low-footprint synthesis, was more than 10 times faster than oven roasting. This technique allowed a fast release of steam when parenchyma cell walls were still in a glassy state, while oven roasting caused gradual physical modification allowing the cell wall to become more elastic. Consequently, when using fluidizing bed technique, small pores of unroasted cocoa nibs swelled and coalesced to produce more large-sized ones. 3-D microscopic image analysis showed a total porosity in unroasted cocoa beans of 8.5 ± 2.0% (v/v): this value doubled upon oven roasting and triplicated upon fluidized bed roasting. The higher porosity in fast-roasted nibs was reflected in the lowest densities and highest cocoa butter yield. Cocoa butter obtained from fluidized-bed roasted cocoa showed a higher presence of pyrazines and 3-methylbutanal, and a lower concentration of hydroperoxides, thus enhancing the chocolate flavor and quality. In this paper, we showed that pore-structure of cocoa nibs is a key quality descriptor of roasting processing, and we concluded by energetic and quality considerations that fluidized bed roasting of cocoa nibs should be preferred over conventional roasting.

The upgrading of oleyl alcohol synthesis via methyl oleate reduction using NaBH4 without H2 supply was investigated. It was possible to synthesize selectively the valuable unsaturated fatty alcohol with high yields. Non-catalytic and catalytic experiments were developed trying to improve the low final oleyl alcohol yield previously obtained. The effect of reaction temperature, methyl oleate/NaBH4 molar ratio and properties of different catalysts on final oleyl alcohol yield was analyzed. Thus, alumina-supported metal (M) catalysts (M = Fe, Ce, Mo) were synthesized by impregnation at incipient wetness. The M/Al2O3 catalysts were characterized in their chemical, textural, structural and acid-base properties using ICP, N2 physisorption, XRD and NH3 and CO2 TPD. During non-catalytic methyl oleate reduction final methyl oleate conversion and oleyl alcohol yield of 94% were obtained using a methyl oleate/NaBH4 molar ratio of 0.11 at 333 K. Catalytic activity of M/Al2O3 solids did not correlate with basic site number but increased as acid site number and ionic potential of M cations increase. This suggests that cations with high acid site number and polarizing power are the ones that promote the polarization of the ester C=O and anion [BH4]- bonds favoring de methyl oleate conversion. In addition, the reaction mechanism for fatty acid methyl ester reduction was investigated from a theoretical approach using Density Functional Theory method at B3LYP/6-31++G(d,p) computational level. Results obtained during theoretical calculations confirmed that the formation of reducing alcoxyborohydride species is energetically favored and allowed to understand the events at microscopic level involved in the reaction mechanism.