Novel pH- and thermal-responsive oleogel capsules: Featuring an oleogel core and ultrathin calcium-alginate shell.

Oleogels have been explored as a new lipid-based delivery system, however, their insolubility and unsuitable shape severely limit their application in food systems. Herein, core-shell oleogel capsules with high monodispersity (coefficient variation (CV) < 5%)) were prepared via gravity-assisted co-flowing microfluidic device and simply air-drying. The oleogel capsules with oleogel core and ultrathin calcium-alginate shell were prepared. Oleogel capsules maintained their original shape at pH = 2.0 but swelled rapidly at pH = 6.8 and 7.4. The swelling ratio of shell can be adjusted by inner fluid flow rate (Qin). Notably, the core with beeswax (BW) crystal network, effectively improved the stability performances and also could provide thermal response. Finally, the oleogel capsules demonstrated excellent sustained release and UV protection of lipophilic bioactives. This work sheds light on development of novel oleogel capsules, making them ideal candidates for smart food encapsulation applications.

Prevention of Hypercholesterolemia with "Liposomes in Microspheres" Composite Carriers: A Promising Approach for Intestinal-Targeted Oral Delivery of Astaxanthin.

Cardiovascular diseases are caused by hypercholesterolemia. Astaxanthin (AST) has been reported to exhibit antioxidant and anti-inflammatory properties. However, its bioavailability is poor because of low solubility and instability. In order to improve the bioavailability of AST, we developed an intestinal-responsive composite carrier termed as "liposomes in micropheres" incorporating N-succinyl-chitosan (NSC)-poly(ethylene glycol) (PEG) liposomes that functionalized by neonatal Fc receptors (FcRn) into hydrogels of sodium alginate (SA) and carboxymethyl chitosan (CMCS). In the AST NSC/HSA-PEG liposomes@SA/CMCS microspheres, the AST's encapsulation efficiency (EE) was 96.26% (w/w) and its loading capacity (LC) was 6.47% (w/w). AST NSC/HSA-PEG liposomes had stability in the gastric conditions and achieved long-term release of AST in intestinal conditions. Then, AST NSC/HSA-PEG liposomes@SA/CMCS bind to intestinal epithelial cell targets by the neonatal Fc receptor. In vitro permeation studies show that there was a 4-fold increase of AST NSC/HSA-PEG liposomes@SA/CMCS in AST permeation across the intestinal epithelium. Subsequent in vivo experiments demonstrated that the composite carrier exhibited a remarkable mucoadhesive capacity, allowing for extended intestinal retention of up to 12 h, and it displayed deep penetration through the mucus layer, efficiently entering the intestinal villi epithelial cells, and enhancing the absorption of AST and its bioavailability in vivo. And oral administration of AST NSC/HSA-PEG liposomes@SA/CMCS could effectively prevent hypercholesterolemia caused by a high-fat, high-cholesterol diet (HFHCD). These advancements highlight the potential of NSC/HSA-PEG liposomes@SA/CMCS composite carriers for targeted and oral uptake of hydrophobic bioactives.

Uncovering the Anti-Angiogenic Mechanisms of Centella asiatica via Network Pharmacology and Experimental Validation.

BACKGROUND: Centella asiatica (CA) has been used to address cancer for centuries in traditional Chinese medicine (TCM). Previous studies demonstrated its anti-angiogenesis efficacy, but the underlying mechanism of its action remains to be further clarified. This study aims to investigate the underlying mechanisms of CA and its triterpenes in anti-angiogenesis for cancer therapeutics through network pharmacology and experimental validation. METHODS: Cytoscape was used to construct a network of compound-disease targets and protein-protein interactions (PPIs) from which core targets were identified. GO and KEGG analyses were performed using Metascape, and the AutoDock-Vina program was used to realize molecular docking for further verification. Then, VEGF165 was employed to establish an induced angiogenesis model. The anti-angiogenic effects of CA were evaluated through assays measuring cell proliferation, migration, and tubular structure formation. RESULTS: Twenty-five active ingredients in CA had potential targets for anti-angiogenesis including madecassoside, asiaticoside, madecassic acid, asiatic acid, and asiaticoside B. In total, 138 potential targets for CA were identified, with 19 core targets, including STAT3, SRC, MAPK1, and AKT1. A KEGG analysis showed that CA is implicated in cancer-related pathways, specifically PD-1 and AGE-RAGE. Molecular docking verified that the active components of CA have good binding energy with the first four important targets of angiogenesis. In experimental validation, the extracts and triterpenes of CA improved VEGF165-induced angiogenesis by reducing the proliferation, migration, and tube formation of human umbilical vein endothelial cells (HUVECs). CONCLUSIONS: Our results initially demonstrate the effective components and great anti-angiogenic activity of CA. Evidence of the satisfactory anti-angiogenic action of the extracts and triterpenes from CA was verified, suggesting CA's significant potential as a prospective agent for the therapy of cancer.

Development and characterization of ultrastable emulsion gels based on synergistic interactions of xanthan and sodium stearoyl lactylate.

Emulsion gels with the mixtures of low-molecular-weight emulsifier (LME) and polymer have attracted much attention in food; however, the LME-polymer interactions in emulsion system are complex and unclear. Here, the interactions between SSL and xanthan in emulsions and the mechanisms of stabilizing emulsions were investigated by using tensiometry, zeta potential, Fourier transform infrared spectroscopy (FTIR), confocal laser scanning microscopy (CLSM), cryo-scanning electron microscopy (cryo-SEM) and rheology. SSL was more efficiently adsorbed on the oil-water interface than xanthan. Interestingly, the honeycomb structure was formed in emulsion gels, which firmly immobilized oil droplets. Furthermore, electrostatic repulsion and hydrophobic interactions between xanthan and SSL facilitated the efficient bonding at interface and in bulk. Both linear and nonlinear rheology strongly supported the fact that the interactions between xanthan and SSL enhanced gel-like viscoelastic structure of emulsion gels. This structure endows excellent stability of emulsion gels under high temperature storage, sealed conditions and pH change.

Effects of natural waxes on the interfacial behavior, structural properties and foam stabilization of aerated emulsions.

Aerated emulsions have widespread applications in the food industry. However, the poor stability of aerated emulsions remains a major challenge due to their inherent thermodynamic instability. Herein, a novel strategy to improve the foam stability of aerated emulsions using natural waxes was developed. Natural waxes including beeswax (BW), candelilla wax (CLW), carnauba wax (CW) and rice bran wax (RW), the bio-based and sustainable materials, displayed a high efficiency in improving the interfacial behavior, structural properties and foam stabilization of aerated emulsions. Compared with emulsions containing pure palm kernel stearin (PKS), the presence of waxes enhances the elastic modulus (E') of air-liquid interfacial films and the viscosity (η) of the continuous phase. Interestingly, cryo-scanning electron microscopy (cryo-SEM) images revealed that the fat droplet shape was controlled by waxes. These were related to that waxes were conducive to the formation of larger and rigid fat crystals in fat droplets and facilitated effective piercing of the interface, promoting the fat coalescence. Waxes promoted the formation of partial coalescence in the plateau borders and the interface of the aerated emulsions, thus improving the foam stability. Furthermore, whipping experiments showed that the addition of 1.0-2.0 wt% waxes resulted in a shorter optimum whipping time and a higher overrun of aerated emulsions. The microstructure images showed that aerated emulsions with waxes displayed more numerous and uniform air bubbles. Finally, rheology experiments strongly supported that waxes strengthened the interface and network structure of aerated emulsions. Our observations revealed the mechanism of interaction between the natural wax-tuned interfacial behavior and the structure of aerated emulsions.

A comparative study between freeze-dried and spray-dried goat milk on lipid profiling and digestibility.

Different drying techniques impart distinguishing characteristics to goat milk, particularly to its fat globules. Here, we investigated the difference between freeze-dried and spray-dried goat milk (FGM and SGM) fat globules on lipid profiling and in vitro infant gastrointestinal digestibility. The former presented higher levels of MUFA (31.76%) and lower cholesterol content (1.20 ± 0.02 mg/g). Some important long-chain polyunsaturated triacylglycerols such as POL (16:0/18:1/18:2), PSL (16:0/18:0/18:2), and POO (16:0/18:1/18:1), also had better preservation in FGM. Moreover, we detected more species of lysophospholipid in FGM than SGM, accounting for 2.51% and 0.71% of total phospholipids, respectively. More intriguingly, FGM, which has better membrane integrity and larger particle size, showed longer lag during gastric digestion and lower level of final lipolysis throughout gastrointestinal digestion. Therefore, our results showed the effects of different drying techniques on lipid profiling and digestibility of goat milk, providing significant insight for appropriate utilization of goat milk in infant nutrition.

Improved stability and skin penetration through glycethosomes loaded with glycyrrhetinic acid.

OBJECTIVE: In recent years, glycyrrhetinic acid (GA) has been popularly used in cosmetics because of its anti-inflammatory and anti-oxidant effects. However, due to the poor water solubility of GA and the barrier effect of human skin, the penetration of GA through the skin may be hindered. Liposomes are a common delivery system for functional compounds in cosmetics. Nonetheless, the stability and transdermal effect of traditional liposomes are limited. The aim of this work was to prepare a new liposome system that contained glycerol and ethanol to enhance the stability of the vesicles and promote the penetration of GA into the skin. METHODS: The glycethosomes were prepared by ethanol injection and sonication method. The effects of different concentrations of glycerol and ethanol on the particle size, polydispersity (PDI), entrapment efficiency (EE), stability and rheological properties of vesicles were evaluated. Lipophilic and hydrophilic fluorescent probes were used to investigate the microviscosity of vesicles. In vitro permeation tests were performed with pig skin in Franz cells and the concentration of GA in different skin layers was determined by high-performance liquid chromatography (HPLC). The ability of different vesicles to induce lipid extraction and fluidization was analysed by using attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR). RESULTS: When glycerol was 50% and ethanol was 25%, the obtained glycethosomes had the smallest particle size and the best stability with a mean particle size of 94.5 nm, PDI 0.216 and 99.8% EE. Fluorescence probe studies indicated that the microviscosity of glycethosomes was the largest when the concentration of glycerol and ethanol was 50% and 25%, which was consistent with the storage stability of glycethosomes. It was found that the glycethosomes had the best transdermal effect and the total skin permeation percentage of GA was 20.67%, while those of ethosomes, glycerosomes, liposomes and dispersion were 10.56%, 9.38%, 7.78% and 5.02%, respectively. And glycethosomes had effectively lipid extraction and fluidization effect on the skin stratum corneum. CONCLUSION: Compared with other traditional liposomes, glycethosomes can significantly improve the stability of vesicles and the transdermal effect of GA. Glycethosomes is promising vesicles for the delivery of GA.

OBJECTIF: Ces dernières années, l'acide glycyrrhétinique (AG) a souvent été utilisé dans le domaine des cosmétiques en raison de ses effets anti-inflammatoires et anti-oxydants. Cependant, la faible solubilité de l'AG dans l'eau et l'effet barrière de la peau humaine peuvent entraver la pénétration de l'AG à travers la peau. Les liposomes sont fréquemment utilisés comme système d'administration pour les composés fonctionnels dans les cosmétiques, mais la stabilité et l'effet transdermique des liposomes traditionnels demeurent limités. Ce travail a eu pour but de préparer un nouveau système liposomal à base de glycérol et d'éthanol pour améliorer la stabilité des vésicules et favoriser la pénétration de l'AG à travers la peau. MÉTHODES: Les glycéthosomes ont été préparés par injection d'éthanol et suivant une méthode de sonication. Les effets des différentes concentrations de glycérol et d'éthanol sur la taille des particules, la polydispersité (PDI), l'efficacité de capture (entrapment efficiency, EE), la stabilité et les propriétés rhéologiques des vésicules ont été évalués. Des sondes fluorescentes lipophiles et hydrophiles ont été utilisées pour étudier la microviscosité des vésicules. Des tests de perméation in vitro ont été réalisés avec de la peau de porc dans des cellules de Franz, et la concentration d'AG dans différentes couches cutanées a été déterminée par chromatographie en phase liquide à haute performance (CLHP). La capacité des différentes vésicules à induire une extraction lipidique et une fluidisation a été analysée à l'aide d'une spectroscopie infrarouge à réflectance totale atténuée et transformée de Fourier (TR-FTIR). RÉSULTATS: Avec des proportions de 50 % de glycérol et de 25 % d'éthanol, les glycéthosomes obtenus avaient la plus petite taille de particules et la meilleure stabilité avec une taille moyenne de particules de 94,5 nm, une PDI de 0,216 et une efficacité de capture de 99,8 %. Les études par sonde de fluorescence ont indiqué que la microviscosité des glycéthosomes était à son pic lorsque les concentrations de glycérol et d'éthanol s'élevaient respectivement à 50 % et 25 %, soit des proportions cohérentes avec la stabilité de conservation des glycéthosomes. Les glycéthosomes ont présenté le meilleur effet transdermique, et le pourcentage total de perméation cutanée de l'AG était de 20,67 %, tandis que ce pourcentage s'élevait, pour les éthosomes, les glycérosomes, les liposomes et la dispersion, à respectivement 10,56 %, 9,38 %, 7,78 % et 5,02 %. Les glycéthosomes ont aussi eu un effet efficace sur la couche cornée de la peau en ce qui concerne l'extraction des lipides et la fluidisation. CONCLUSION: Comparés aux liposomes traditionnels, les glycéthosomes peuvent améliorer de façon significative la stabilité des vésicules et l'effet transdermique de l'AG. Les glycéthosomes semblent ainsi constituer des vésicules prometteuses pour l'administration d'AG.

Comparative assessment of Cucurbita moschata seed polypeptides toward the protection of human skin cells against oxidative stress-induced aging.

Skin aging has attracted much attention among the current aging population of society. The seeds of Cucurbita moschata possess a variety of potential biological activities as a healthy diet. However, limited information is available on the skin-antiaging properties of C. moschata seed protein and its hydrolysate. Herein, we developed a novel strategy for protecting human skin cells against oxidative stress-induced aging by C. moschata seed polypeptides. C. moschata seed polypeptides (CSPs) with different molecular weight distributions were successfully prepared by controlling the protease hydrolysis time. The proportions of < 1,000 Da polypeptides of P-1, P-2, and P-3 were 0.11, 20.26, and 92.72%, respectively. P-3 contained the highest proportion of polypeptides of size < 1,000 Da, which was observed to promote human skin fibroblast (HSF) growth by MTT assay, cell cycle, and morphology. P-3 has an efficient repair effect on the H2O2-induced aging of HSF cells. To explain this phenomenon, cell lifespan, intracellular ROS level, superoxide dismutase (SOD) activity, and glutathione (GSH) content were investigated to reveal the interactions between P-3 and antiaging. With the increase in P-3 concentration, the ROS level significantly decreased, and the SOD activity and GSH content significantly increased in H2O2-induced HSF cells. These findings indicated that CSPs have the potential to inhibit skin aging, which could be advantageous in the health industry for providing personal care.

Gelation behavior and crystal network of natural waxes and corresponding binary blends in high-oleic sunflower oil.

Wax-based oleogels attract considerable attention for their perfect gelation properties, but the waxy mouthfeel severely limits their implementation in food. Herein, we developed a novel strategy via designing the crystal network to produce wax-based oleogels with a suitable mouthfeel. Four natural waxes with different melting points were selected as oleogelators to investigate the gelation behavior. All waxes at 5 wt% concentrations could form stable oleogels with low-frequency dependence. Especially, rice bran wax (RBW) and beeswax (BW) with high oil-binding capacity indicated that the ordered crystal network with fiber or needle-like morphology is more suitable for trapping liquid oil. Interestingly, China lacquer wax (ZLW) presented satisfactory oral melting characteristics according to the melting properties. Subsequently, to enhance the structure of ZLW-oleogel, RBW and BW with desirable crystal networks were added at varying mass ratios (100:0, 75:25, 50:50, 25:75, and 0:100). The binary oleogels exhibited monotectic behavior from thermodynamic phase diagrams. The polarization microscope indicated that similar needle-like crystals in BW/ZLW system enhanced the order of network structure, while long fiber-like crystals by RBW dominated the crystallization of RBW/ZLW binary oleogels. Finally, the BW/ZLW binary oleogels with ratios of 25:75 and 50:50 showed no-waxy mouthfeels in sensory analysis. These findings provide strong theoretical support for the application of wax-based oleogels in plastic fats replacement. PRACTICAL APPLICATION: Natural wax-based oleogel has been widely investigated due to the high oil binding capacity and perfect gelation properties. But its waxy mouthfeel severely limits the application in the food industry. In this study, oleogels with no-waxy an mouthfeel were obtained by designing wax-blend crystalline network. These findings provide strong theoretical support for the application of wax-based oleogels in plastic fats replacement.

Development of low-oil emulsion gel by solidifying oil droplets: Roles of internal beeswax concentration.

There is increasing interest in the development of low-oil emulsion gels, but little is known about fabrication of low-oil emulsion gels by adjusting oil phase. Here, we reported a facile strategy to produce an ultrastable (at least 6 months) low-oil (25% oil) emulsion gels by solidifying the oil phase. The formation and stabilization mechanisms were explored. Beeswax (BW) encased liquid oil within the crystal network, forming solidified droplets. These solidified droplets promoted droplet-droplet interaction and tended to form network, further promoting gelling. Both linear and nonlinear rheology strongly supported the fact that BW enhanced the interaction of solidified droplets and strengthened the gel structure. Finally, we utilized low-oil emulsion gels as a delivery system of curcumin. The storage stabilities of curcumin at 4 and 20 °C were improved with 1, 3 and 5 wt% BW concentrations. This strategy greatly enriches emulsion gel formulations and their applications in foods.

Exploration of the natural waxes-tuned crystallization behavior, droplet shape and rheology properties of O/W emulsions.

Lipid crystallization in O/W emulsions is essential to control the release of nutrients and to food structuring. While few information is involved in adjusting and controlling the performance of emulsions by adjusting oil phase crystallization behavior. We herein developed a novel strategy for designing lipid crystallization inside oil droplets by natural waxes to modify the O/W emulsion properties. Natural waxes, the bio-based and sustainable materials, displayed a high efficiency in modifying the crystallization behavior, droplet surface and shape, as well as the overall performance of emulsions. Specifically, waxes induced the formation of a new hydrocarbon chain distances of 3.70 and 4.15 Å and slightly decreased the lamellar distance (d001) of the single crystallites, thus forming the large and rigid crystals in droplets. Interestingly, these large and rigid crystals in droplets tended to penetrate the interface film, forming the crystal bumps on the droplet surface and facilitating non-spherical shape transformation. The presence of rice bran wax (RW) and carnauba wax (CW) induced the droplet shape into ellipsoid and polyhedron shape, respectively. Furthermore, the uneven interface and non-spherical shape transformation promoted the crystalline droplet-droplet interaction, fabricating a three-dimensional network structure in O/W emulsions. Finally, both linear and nonlinear rheology strongly supported that waxes enhanced the crystalline droplet-droplet interaction and strengthened the network in O/W emulsions. Our findings give a clear insight into the effects of adding natural waxes into oil phase on the crystalline and physical behavior of emulsions, which provides a direction for the design and control of emulsion performance.

Investigating the calcium binding characteristics of black bean protein hydrolysate.

The black bean protein has been widely utilized to prepare hydrolysates with different bioactive properties. Herein, we hydrolyzed the black bean protein to prepare hydrolysate with calcium binding activity and characterized its behavior. Our results showed that ficin was superior in obtaining hydrolysate with calcium binding capacity in comparison with trypsin, alcalase and bromelain. In particular, the optimal capacity of ficin hydrolysate reached 77.54 ± 1.61 µg mg-1, where the optimal hydrolysis conditions of ficin were a temperature of 70 °C, a pH value of 6.2, an enzyme concentration of 1.61% and a time of 3 h. This might be due to high proportions of aspartic acid and glutamic acid (35.59%). Further spectral analysis evidenced the formation of hydrolysate-calcium complexes, demonstrating that the interaction between hydrolysate and calcium ions primarily occur on carboxyl oxygen atoms and amino nitrogen atoms. These findings provide a possible utilization of black bean hydrolysate to serve as a calcium supplement nutraceutical to enhance the absorption and bioavailability.

Lipid Profiling and Microstructure Characteristics of Goat Milk Fat from Different Stages of Lactation.

Goat milk at different lactations show varied lipids distributions, which are potentially dietary influencing factors for the health of human consumers. Herein, the effects of lactation stages (colostral, transitional, and mature stages) on lipid profiling and microstructure of goat milk fat (GMF) were investigated. A total of 359 species of triacylglycerols (TAGs), 27 species of diacylglycerols (DAGs), and 10 classes of phospholipids (PLs) were identified using high resolution tandem mass spectrometry (HR-MS/MS). Of importance, goat transitional milk presented the highest levels of MUFA (29.51%) and lyso-phospholipids (7.95% of total PLs) among these three different lactations. A lactation-dependent attenuation was found at the level of PUFA in goat milk, particularly long-chain PUFA ω-6. Similar behavior was observed in the total proportions of POO (16:0/18:1/18:1) and PSL (16:0/18:0/18:2), presenting a decrease from 3.70% to 3.23% as the proceeding period from colostrum to mature. The relative contents of sphingomyelin and cholesterol in goat colostrum were approximately twice and three times that in mature milk, respectively. Unlikely, both PMCy+MCaM (16:0/14:0/8:0 + 14:0/10:0/14:0) and BuPO (4:0/16:0/18:1) TAGs, the foremost saturated and monounsaturated TAGs in goat colostrum, respectively, showed upward trends over the period from colostrum to mature. Interestingly, no significant variation in milk fat globule morphology was monitored at different lactation periods. Therefore, all our results demonstrated that the main influences of lactation stages on GMF were the lipid profiling, providing a theoretical guidance for rational implement of lipids in goat milk.

Effects of wax concentration and carbon chain length on the structural modification of fat crystals.

Natural waxes are cost-effective and potential fat crystallization modifiers; however, there is limited information about their implementation in solid triacylglycerol (TAG) oil. Herein, we investigated the effects of two natural waxes, namely, candelilla wax (CLW) and rice bran wax (RW), with different concentrations (2, 4, 6, and 8 wt%) and carbon chains on the crystal growth and structure of palm kernel stearin (PKS85). CLW significantly accelerated the PKS85 crystallization process. Both waxes could induce a new hydrocarbon chain with the lengths of 3.70 and 4.15 Å during the TAG crystallization, respectively. Particularly, X-ray diffraction (XRD) indicated that PKS85 combined with CLW showed a similar lamellar thickness (d001) and crystal domain size (ξ) with pure PKS85, whereas that of PKS85 containing RW was 1.7-1.8 and 1.5-1.8 fold higher, respectively. This result corresponded to the carbon chain length of CLW and RW, which was double and quadruple that of PKS85, respectively. Further, these variations were reflected in the crystal microstructures of PKS85 with CLW and RW, where the former showed small homogeneous crystals, while the latter displayed large rod-like layered crystals. In addition, the firmness significantly increased when CLW and RW were added, which is possibly attributed to the fact that the waxes became the backbone of the crystal "fence". Our findings give clear insight into the interaction between TAGs and wax molecules in the crystallization process, which can help guide the utilization of natural waxes in the modification of fats.

The partial coalescence behavior of oil-in-water emulsions: Comparison between refrigerated and room temperature storage.

Although storage temperature is important for partial coalescence, the literature is scant on exploring the partial coalescence behavior between refrigerated and room temperature storage. In this study, comparison of the partial coalescence behavior between 4 and 20 °C was investigated towards corresponding oil-in-water emulsions, and subsequently towards the ultimate properties of the aerated colloidal system. As expected, compared to the value of Avrami constant (K) at 20 °C, the value of palm kernel stearin (PKS85) and mixtures of PKS85 and glycerol monostearate (PKS85-GMS) obtained at 4 °C increased by 22 and 14 times, respectively. PKS85 and PKS85-GMS displayed the needlelike appearance (N-type crystal) with a little layer crystal (L-type crystal) at 4 °C and spherical shape formed by L-type crystal along with granular crystal at 20 °C. Interestingly, several unstable air bubbles with irregularly-shape were observed in the aerated emulsions at 20 °C, while these emulsions at 4 °C displayed numerous rounded and uniform air bubbles with glossy surface. This was attributed to the sufficient stiff needle crystals at 4 °C, facilitating the coalescence of fat globules via liquid fat bridges, further forming a rigid crystal-based network and trapping the air bubbles. Therefore, our findings gained an insight into the partial coalescence behavior in emulsion, providing theoretical support for designing and optimizing the production process of foam structure products.

Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin.

A comprehensive analysis of graded binary and ternary blends of palm kernel oil (PKO), palm kernel stearin (PKS) and palm stearin (POs) was conducted, including solid fat content, iso-solid diagram, thermal properties, polymorphism and microstructure. Both PKO/POs and PKS/POs blends showed eutectic behavior. While PKO/PKS blends displayed good compatibility and only slightly monotectic effect at high temperature (above 30 °C). POs addition elevated binary phase transition temperature and accelerated the ß crystal formation. PKO/POs and PKS/POs binaries showed ß' polymorphism, ß and ß' polymorphism, and ß polymorphism with different POs additions, while all of PKO/PKS blends showed ß' polymorphism. Ternary blends (PKO/PKS/POs) showed eutectic effects, especially at high temperature (25 and 30 °C). POs addition made ternary blends undergo a polymorphism transformation from ß' to ß. Our findings open up the possibility of non-hydrogenated fat products as well as develop specific food formulations.

Structural and mechanical behavior of colloidal fat crystal networks of fully hydrogenated lauric acid-rich fats and rapeseed oils mixtures.

The effects of lipid composition, crystallization temperature, Solid fat content (SFC), microstructure on the rheological properties of blends of fully hydrogenated palm kernel oil (FHPKO) or fully hydrogenated coconut oil (FHCNO) with rapeseed oil (RSO) in the range of 20-100% were investigated using small and large deformation rheology. The variation of chemical composition, crystallization temperature (5-30 °C), SFC of the blends resulted in different rheological properties. Shear modulus was positive correlation with the content of saturated fatty acid of the sample. The storage modulus (G') and yield force increased with the addition of FHPKO or FHCNO and were dramatically influenced by SFC and crystallization temperature. The values of G' in FHPKO/RSO blends were higher than those of corresponding FHCNO/RSO blends. Combined analysis of SFC and microstructure related to rheological behavior revealed that smaller average crystal diameter, higher SFC and higher fractal dimension led to higher storage modulus of fat crystal networks.

Visualized phase behavior of binary blends of coconut oil and palm stearin.

The graded blends of coconut oil (CNO) and palm stearin (POs) phase behavior was studied in the present work, by using pulsed nuclear magnetic resonance (p-NMR), differential scanning calorimetry (DSC) and X-ray scattering (XRD). The kinetic phase diagram which was fitting to DSC data by polynomial equation (R > 0.95), indicated that the CNO-POs binary blends displayed monotectic behavior. The CNO-POs binary system displayed immiscible solid structures (ß and ß' polymorphism) with the addition of POs in the range of 10-60%, beyond which it showed miscible solid structures (ß polymorphism), respectively. Moreover, the presence of POs could elevate the liquid phase transition temperature and transform ß' polymorph into ß. These variations in phase behavior were reflected in the morphology of the binary blends. Our findings not only broaden the application of CNO and POs with novel attributes, but also direct the production of high quality non-hydrogenated fat-containing products.