Influence of chitosan on stability and lipase digestibility of lecithin-stabilized tuna oil-in-water emulsions

The influence of chitosan concentration (0–0.3 wt%) and molecular weight (120, 250 and 342.5 kDa) on the physical stability and lipase digestibility of lecithin-stabilized tuna oil-in-water emulsions was studied. The ζ-potential, droplet size, creaming stability, free fatty acids and glucosamine released was measured for the emulsions when they were subjected to an in vitro digestion model. The ζ-potential of the oil droplets in lecithin-chitosan stabilized emulsions changed from positive (≈+53 mV) to negative and the emulsions were unstable to droplet aggregation for all chitosan concentrations and molecular weights used after being subjected to the digestion model. The amount of free fatty acid and glucosamine released per unit amount of emulsion was higher when pancreatic lipase was included in the digestion model. These results suggest that lecithin-chitosan coated droplets can be degraded by lipase under simulated gastrointestinal conditions. Consequently, chitosan coated lipid droplets may serve as useful carriers for the delivery of bioactive lipophilic nutraceuticals.     

Role of physical structures in bulk oils on lipid oxidation

Lipid oxidation is important to food manufacturers especially when they increase unsaturated lipids in their products to improve nutritional profiles. Unfortunately, the number of antioxidants available to food manufacturers to control oxidative rancidity is limited and the approval of new antioxidants is unlikely due to economic barriers in obtaining government approval for new food additives. Therefore, new antioxidant technologies are needed for food oils. This paper reviews the current knowledge of lipid oxidation in foods with emphasis on how physical properties of food systems impact oxidation chemistry. In particular, the role of association colloids in bulk oils on lipid oxidation chemistry is discussed in an attempt to understand mechanisms of oxidation. Increasing the understanding of how physical properties impact lipid oxidation could lead to the development of novel antioxidant technologies that not only protect the oil against oxidation and increase shelf-life but also allow food manufacturers to include more nutritionally beneficial fatty acids in their products.     

Lipidomic Approaches to Study HDL Metabolism in Patients with Central Obesity Diagnosed with Metabolic Syndrome

The metabolic syndrome (MetS) is a cluster of cardiovascular risk factors characterised by central obesity, atherogenic dyslipidaemia, and changes in the circulating lipidome; the underlying mechanisms that lead to this lipid remodelling have only been partially elucidated. This study used an integrated “omics” approach (untargeted whole serum lipidomics, targeted proteomics, and lipoprotein lipidomics) to study lipoprotein remodelling and HDL composition in subjects with central obesity diagnosed with MetS (vs. controls). Compared with healthy subjects, MetS patients showed higher free fatty acids, diglycerides, phosphatidylcholines, and triglycerides, particularly those enriched in products of de novo lipogenesis. On the other hand, the “lysophosphatidylcholines to phosphatidylcholines” and “cholesteryl ester to free cholesterol” ratios were reduced, pointing to a lower activity of lecithin cholesterol acyltransferase (LCAT) in MetS; LCAT activity (directly measured and predicted by lipidomic ratios) was positively correlated with high-density lipoprotein cholesterol (HDL-C) and negatively correlated with body mass index (BMI) and insulin resistance. Moreover, many phosphatidylcholines and sphingomyelins were significantly lower in the HDL of MetS patients and strongly correlated with BMI and clinical metabolic parameters. These results suggest that MetS is associated with an impairment of phospholipid metabolism in HDL, partially led by LCAT, and associated with obesity and underlying insulin resistance. This study proposes a candidate strategy to use integrated “omics” approaches to gain mechanistic insights into lipoprotein remodelling, thus deepening the knowledge regarding the molecular basis of the association between MetS and atherosclerosis.     

Optimized cast components in the drive train of wind turbines and inner ring creep in the main bearing seat

Using large components made of nodular cast iron (GJS) in wind turbines enables the application of lightweight construction through the high degree of design freedom. Besides the sand-casting process, casting into a permanent metal mould, i.e. chill casting, leads to a finer microstructure and higher quasi-static mechanical properties as well as higher fatigue strength. Unfortunately, in present design methodologies specific fatigue data is only available for sand cast and not for chilled cast GJS. Thus, lightweight design strategies for large, chilled cast components are not achievable, which led to the publicly funded project “Gusswelle”. Based on material investigations of EN-GJS-400-18-LT chill cast, an optimized hollow rotor shaft is developed. The design process and the resulting shaft design are presented. The optimized hollow rotor shaft prototype will be tested on a full-scale test bench to validate the design methodology. The intended validation plan as well as the test bench setup is shown in this paper. Furthermore, the decreasing wall thickness influences the interference fit between main bearing and hollow rotor shaft. Thus, through the applied bending moment, inner ring creep is more probable to occur in the main bearing seat. The creeping behaviour is investigated with finite element simulations and a measuring method is presented.

     

Structural and Magnetic Properties of the New La2SrCo2FeO9 Triple Perovskite

In this work, we report synthesis and characterization of the new La₂SrCo₂FeO₉ triple perovskite material. The samples were produced by the solid-state reaction method. The analyses of the XRD patterns were made by Rietveld refinement through the GSAS code. The results reveal that the material crystallizes in an orthorhombic complex perovskite, space group Immm (#71) with lattice parameters a=5.4314(3) ?, b=5.4583(3) ? and c=7.7018(2) ?. SEM micrographs evidence a strongly diffused granular morphology with mean grain size of 2 μm and the EDX spectra show that the chemical composition of samples are in good agreement with the nominal values of the stoichiometric formula. ⁵⁷Fe Mössbauer spectroscopy recorded at 300 K reveals two sites in concordance with the X-ray diffraction measurements, and its valence state is +3, as determined from the isomer shift found. At 4.2 K magnetic ordering with canting of the Fe moments is found. Measurements of the magnetization as a function of temperature permitted us to determine the ferromagnetic characteristic of material with an effective magnetic moment of 9.7μ _B.     

Lemon oil solubilization in mixed surfactant solutions: Rationalizing microemulsion & nanoemulsion formation

Lipophilic functional ingredients are usually incorporated into aqueous-based foods and beverages in the form of colloidal dispersions. In this study, we investigated the rate and extent of solubilization of emulsified lemon oil in mixed non-ionic surfactant solutions (buffer: propylene glycol = 2:1): sucrose monopalmitate (SMP) and/or Tween 80 (T80). The influence of surfactant concentration, type, and mixing ratio on lemon oil solubilization was investigated, with the aim of identifying suitable conditions for preparing stable microemulsions and nanoemulsions. Solubilization was monitored by measuring changes in light scattering by lemon oil droplets after they were dispersed in surfactant solutions (pH 7). The solubilization process was rapid (<few minutes), with the rate increasing with increasing surfactant concentration. For a particular surfactant type and concentration, lemon oil was transferred from nanoemulsion droplets into microemulsion droplets until a critical lemon oil concentration (C_sat) was reached, after which it remained as nanoemulsion droplets. The value of C_sat increased with increasing surfactant concentration and was higher for SMP than Tween 80. The impact of storage at pH 3.5 on the physical stability of microemulsions and nanoemulsions was examined. Acid stable colloidal dispersions could not be formed using SMP alone. However, relatively stable nanoemulsions and microemulsions could be formed when ≥75 or 50 wt% Tween 80 was incorporated into the surfactant phase, respectively. This study provides important information for the rational design of food-grade colloidal delivery systems for encapsulating and delivering functional lipids for food and beverage applications.