Heliyon,
Год журнала:
2024,
Номер
10(16), С. e35917 - e35917
Опубликована: Авг. 1, 2024
Oxylipins
are
active
lipid
compounds
formed
through
the
oxidation
of
unsaturated
fatty
acids.
These
have
drawn
considerable
attention
due
to
potential
impact
on
human
health
and
processed
food
quality.
Therefore,
this
study
aimed
deepen
current
understanding
assess
recent
analytical
advancements
regarding
physiological
roles
oxylipins
in
products
using
lipidomics.
The
mechanisms
behind
production
foods
were
extensively
investigated,
underscoring
associations
with
chronic
diseases.
This
indicates
need
for
innovative
strategies
mitigate
harmful
levels
enhance
safety
shelf
life
products.
results
showed
that
mitigation
methods,
including
use
antioxidants
optimization
processing
parameters,
reduced
levels.
integration
lipidomics
quality
control
processes
is
evident
cutting-edge
methods
such
as
nuclear
magnetic
resonance
mass
spectrometry
compliance
real-time
evaluation.
Aside
from
envisioning
future
trajectory
science
industry
prospective
studies
foods,
also
provide
basis
investigations,
innovation,
dynamic
field
technology.
Nutrients,
Год журнала:
2024,
Номер
16(6), С. 834 - 834
Опубликована: Март 14, 2024
Zinc,
magnesium,
and
vitamin
K
are
important
nutrients
for
humans.
There
various
factors
that
contribute
to
the
development
of
their
deficiency,
which
might
result
in
or
exacerbate
diseases.
These
can
also
interact
with
D
metabolism
activity.
This
review
discusses
main
aspects
zinc,
magnesium
action
body,
clinical
significance,
“crosstalk”
D,
as
well
providing
general
suggestions
practice
when
supplementation
these
be
useful,
addition
supplementation.
Current Opinion in Colloid & Interface Science,
Год журнала:
2024,
Номер
72, С. 101817 - 101817
Опубликована: Май 28, 2024
Amphiphilic
lipids
are
essential
biomolecules,
critical
components
in
nature's
functional
materials,
and
crucial
nutrients
food.
Being
sustainable,
biocompatible,
biodegradable
with
versatile
structural
properties,
they
have
great
potential
as
building
blocks
for
innovative
food
materials.
They
can
tailor
factors
including
texture,
mouthfeel,
appearance,
nutrient
delivery.
Their
analysis
from
the
angstrom
to
micrometer
range
lies
at
core
of
material
design
is
fundamental
their
further
biological
understanding.
We
discuss
recent
advances
colloidal
structure
formation
challenges
characterizing
structures
dynamics
lipid-based
materials
on
microstructural
level.
provide
examples
how
lipid
self-assemblies,
particularly
lyotropic
liquid
crystalline
structures,
enhance
The
interdisciplinary
development
this
growing
research
field
helps
explore
new
functionalities
applications.
Foods,
Год журнала:
2023,
Номер
12(23), С. 4218 - 4218
Опубликована: Ноя. 22, 2023
Low
temperatures
are
an
effective
way
of
delaying
grain
rancidity
and
deterioration.
However,
little
is
known
about
the
difference
in
quality
changes
high-moisture
japonica
brown
rice
at
different
storage
temperatures.
In
this
study,
with
a
15.50%
moisture
content
stored
15
°C,
20
25
°C
were
investigated.
addition,
untargeted
lipidomics
analysis
coupled
gas
chromatography
mass
spectrometry
(GC-MS)
was
applied
to
analyze
volatile
compounds
metabolite
rice.
The
results
showed
that
could
well
maintain
color
aroma
stability
delay
increase
fatty
acid
value
(FAV).
delayed
glycerolipid
sphingolipid
metabolism
reduced
glycerophospholipid
catabolism
low-temperature
environment
regulated
these
three
metabolic
pathways
higher
contents
triglycerides
(TG),
phosphatidylserine
(PS),
abd
phosphatidylethanolamine
(PE),
lower
diglycerides
(DG),
OAcyl-(gamma-hydroxy)
FA
(OAHFA),
ceramides
(Cer),
glycosylceramides
(Hex1Cer)
rice,
which
maintained
Our
proposed
cryoprotection
mechanism
postharvest
from
perspective
changes,
providing
foothold
for
further
exploration
as
safe
efficient
cryoprotectant
field.
Comprehensive Reviews in Food Science and Food Safety,
Год журнала:
2024,
Номер
23(3)
Опубликована: Апрель 29, 2024
Abstract
Consumer
priorities
in
healthy
diets
and
lifestyle
boosted
the
demand
for
nutritious
functional
foods
as
well
plant‐based
ingredients.
Avocado
has
become
a
food
trend
due
to
its
nutritional
values,
which
turn
is
increasing
consumption
production
worldwide.
edible
portion
high
content
of
lipids,
with
pulp
oil
being
rich
monounsaturated
fatty
acids
essential
omega
−
3
6
polyunsaturated
(PUFA).
These
are
mainly
esterified
triacylglycerides,
major
lipids
pulp,
but
also
minor
components
such
polar
(phospholipids
glycolipids).
Polar
avocado
have
been
overlooked
despite
recently
highlighted
properties
well.
The
growth
industry
products
generating
an
increased
amount
their
byproducts,
seed
peels
(nonedible
portions),
still
undervalued.
few
studies
on
byproducts
pointed
out
that
they
contain
interesting
seeds
particularly
bearing
PUFA,
thus
can
be
reused
source
add‐value
phytochemical.
Mass
spectrometry‐based
lipidomics
approaches
appear
tool
unveil
complex
lipid
signature
contributing
recognition
value‐added
opening
new
avenues
use
novel
biotechnological
applications.
present
review
provides
up‐to‐date
overview
from
peel,
seed,
oils.
