Oleogels were prepared from extra virgin olive oil, corn oil, sunflower oil, and flaxseed oil with a mixture of β-sitosterol and stearic acid (Sit1:SA4, w/w) at concentrations of 15 and 20 g/100 g oil. The prepared oleogels were characterized by different methods to study the influence of oil type on the oleogel properties. The oil type influenced the colour and appearance of the oleogel. The flaxseed oil based oleogel showed lower oil loss and higher firmness than those of other oils based oleogels. The increase of gelator mixture from 15 to 20 g/100 g oil reduced the oil loss and improved the firmness of oleogel samples. The microscopy and small-angle x-ray scattering analyses showed different microstructures and crystallographic reflections for oleogels prepared from different oil types. Also, the oil type and concentration of gelator mixture influenced the melting and crystallization enthalpies of oleogel. Furthermore, different oils based oleogels showed varying values of viscosity, storage modulus (G’), and loss modulus (G”). Therefore, it can be concluded that the oil type and concentration of gelator influence the functional properties of oleogel and the flaxseed oil resulted in oleogel with good properties compared with other oils used in the study.

Influence of Oil Type on Characteristics of β-Sitosterol and Stearic Acid Based Oleogel

High-level production of trans-cinnamic acid by fed-batch cultivation of Escherichia coli

Vitamin C (VC) is widely used as an antioxidant and nutrient to increase the nutritional value and shelf-life of foods. In this article, VC was loaded in oleogels using a simple two-step emulsion-templated approach and the effects of oil type (linseed oil, corn oil, and camellia oil) and crystallization temperature (Tc, −18, 0, 5, and 25 °C) on the physical properties, VC concentration, and oxidation stability of the VC-loaded oleogels were studied. As the amount of saturated fatty acids in the oil phase of the oleogels decreased, the VC loading level, oxidation stability and physical properties of the corn-oil-based oleogel (COG) were better than those of camellia-oil-based oleogels and linseed-oil-based oleogels. At different Tc values, the temperature and frequency dependent storage modulus values for the COG crystallized at 0 °C and 5 °C were not significantly different (P > 0.05), but their values were higher than those for COG crystallized at −18 °C and 25 °C (P < 0.05); the firmness of the COG crystallized at −18 °C and 0 °C was higher than those crystallized at 5 °C and 25 °C (P < 0.05); the network of the COG crystallized at 0 °C was denser than those of the COG crystallized at −18 °C, 5 °C, and 25 °C; and the VC concentration of the oleogels was affected by the crystallization temperature (Tc) and temperature fluctuations. To sum up, a VC-loaded oleogel with excellent mechanical properties was prepared using corn oil and crystallized at 0 °C via an emulsion-templated approach.

The effects of oil type and crystallization temperature on the physical properties of vitamin C-loaded oleogels prepared by an emulsion-templated approach.

The X-ray diffraction (XRD) is an easy and rapid tool, which has been proved to be a promising asset in analytical science. A core technique from the field of material science, the potential of XRD has been demonstrated to analyze the quality of materials and relevant changes depending upon various kinds of processes and material formulations. However, in recent years, XRD is increasingly finding applications in food quality evaluation, with wide adaption in the food science community. This chapter details the fundamental background of XRD followed by various aspects and possibilities of food quality analysis using XRD. The major focus of the chapter is quality analysis of various food commodities like grains, pulses, oilseeds, and derived products, in relation to the application of XRD. Additionally, the chapter covers the relation between food quality and different macromolecules, like carbohydrate (starch, cellulose), protein (polypeptide), and fat (fat crystals) from a material science perspective.

X-ray diffraction for food quality evaluation

Background trans-cinnamic acid (t-CA) is a phenylpropanoid with a broad spectrum of biological activities including antioxidant and antibacterial activities, and it also has high potential in food and cosmetic applications. Although significant progress has been made in the production of t-CA using microorganisms, its relatively low product titers still need to be improved. In this study, we engineered Corynebacterium glutamicum as a whole-cell catalyst for the bioconversion of L-phenylalanine (L-Phe) into t-CA and developed a repeated bioconversion process. Results An expression module based on a phenylalanine ammonia lyase-encoding gene from Streptomyces maritimus (SmPAL), which mediates the conversion of L-Phe into t-CA, was constructed in C. glutamicum. Using the strong promoter PH36 and ribosome binding site (RBS) (in front of gene 10 of the T7 phage), and a high-copy number plasmid, SmPAL could be expressed to levels as high as 39.1% of the total proteins in C. glutamicum. Next, to improve t-CA production at an industrial scale, reaction conditions including temperature and pH were optimized; t-CA production reached up to 6.7 mM/h in a bioreactor under optimal conditions (50 °C and pH 8.5, using NaOH as base solution). Finally, a recycling system was developed by coupling membrane filtration with the bioreactor, and the engineered C. glutamicum successfully produced 13.7 mM of t-CA (24.3 g) from 18.2 mM of L-Phe (36 g) and thus with a yield of 75% (0.75 mol/mol) through repetitive supplementation. Conclusions We developed a highly efficient bioconversion process using C. glutamicum as a biocatalyst and a micromembrane-based cell recycling system. To the best of our knowledge, this is the first report on t-CA production in C. glutamicum, and this robust platform will contribute to the development of an industrially relevant platform for the production of t-CA using microorganisms.

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Production of trans-cinnamic acid by whole-cell bioconversion from L-phenylalanine in engineered Corynebacterium glutamicum.

Cinnamic acid (CA) was added to rice bran oil (RBO) at concentrations range from 2 to 12% (w/w) to prepare functional fat-like organogel. The oil binding capacity and gel formation time of the obtained organogels were determined. The results showed that the oil binding capacity was increased and the gel formation time was significantly (p < 0.05) decreased with the increase in concentration of CA up to 10% (w/w). Based on these results, organogels prepared from RBO with 6, 8, and 10% CA (w/w) were chosen and subjected to further characterization analyses. The microscopy analysis showed different gel network structures and crystalline behavior for the organogels prepared with varying concentrations of CA. The rheological and thermal properties of the organogel were improved with the increase in CA concentration up to 10% (w/w). The X-ray diffractometer and Fourier Transform Infrared spectroscopy analyses indicated that the gel network formed based on crystalline of CA and physical entanglements among the organogel components. In addition, the organogel of RBO with 10% CA (w/w) showed a uniform and homogenized structure during storage at 5 °C for 28 days compared to the organogels prepared with 6 and 8%. Therefore, it can be suggested that cinnamic acid is a good organogelator for preparing functional fat-like organogel from rice bran oil.

Characterization of Organogel Prepared from Rice Bran Oil with Cinnamic Acid

The invention relates to a method for preparing novel margarine by replacing animal fat with vegetable fat and gel. The invention provides a preparation method of novel margarine, aiming at solving the safety problem caused by trans-fatty acid and saturated fatty acid in dietary life. The preparation method specifically comprises the following steps: by taking supercritical rapid extracted vegetable fat as an oil base and one or more of cinnamic acid, oryzanol, sterol and monoglyceride as gel, adding 4%-20% of the oil base and gel into vegetable oil, forming a heat solution in a form of physical heating, then adding lecithin, sucrose ester, salt, citric acid, EDTA2Na, casein, sodium sorbate and milk, stirring for 5-15min at 3000-6000rpm, performing ice bath for 30min, and storing for 24h at 4 DEG C so as to be self-assembled to form the novel margarine. The obtained novel margarine has smearing and plasticity performances, can be applied into related food products as novel margarine, and can meet demands of people on healthier and safer food.

Novel margarine and preparation method and applications thereof

The invention provides equipment and a method for increasing the yield of unsaturated fatty acid of rice oil and mainly aims to solve the problems that existing unsaturated fatty acid is incomplete to separate, low in yield and the like. The equipment consists of a temperature control device, a solvent importer, an extractor, an ultrasonic emission source, a water-bath heater and a leacher. The method for increasing the yield of the unsaturated fatty acid of the rice oil specifically comprises steps as follows: (1) performing extrusion treatment on fresh rice bran; (2) performing solvent extraction on an extruded product to obtain crude oil; (3) dewaxing and degumming the crude oil; (4) separating unsaturated fatty acid from degummed oil with an extraction crystallization method, and purifying the obtained unsaturated fatty acid with a urea adduction method. With the adoption of the equipment, the rice oil is extracted quickly and safely, energy is saved, the oil yield is increased, the unsaturated fatty acid is separated with the extraction crystallization method and purified with the urea adduction method, and the yield of the unsaturated fatty acid is increased.

Wang Qingfeng

Papers

Characterization of Organogel Prepared from Rice Bran Oil with Cinnamic Acid

Novel margarine and preparation method and applications thereof

Equipment and method for increasing yield of unsaturated fatty acid of rice oil