Changes in the Molecular Structure of Potato Starch Conferred Digestion Resistance by Fatty Acid Addition and Heat Treatment

The aim of the study was to determine how the molecular structure of porcine fat-in-water type emulsions stabilised with potato starch affected their rheomechanical properties. Dynamic mechanical analysis (DMA) and instrumental analysis of the texture were the method used in experiments. Starch gels with concentrations corresponding to the water starch concentration of the examined emulsions were used as control systems. The analysis of the starch and starch–fat systems showed that the values characterising their rheomechanical and textural properties reflected the spatial reaction of the amylose matrix to dynamic mechanical interactions. Changes in their values resulted from conformational changes in the structure of segments and nodes of the lattice, conditioned by the concentration of starch and the presence of fat. As a result of these changes, starch–fat emulsions are distinguished by greater densities of network segments and nearly two times greater functionalities of nodes than starch gels. The instrumental analysis of the texture showed that the values of the texture parameters in the starch gels were greater than in the starch–fat emulsions. The high values of the correlation coefficients (R~0.9) between the texture determinants and the rheological parameters proved that there was a strong correlation between the textural properties of the tested systems and their rheomechanical properties.

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Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

Open Life Sciences ◽

10.1515/biol-2020-0064 ◽

2020 ◽

Vol 15 (1) ◽

pp. 606-618 ◽

Cited By ~ 1

Author(s):

Dani Dordevic ◽

Ivan Kushkevych ◽

Simona Jancikova ◽

Sanja Cavar Zeljkovic ◽

Michal Zdarsky ◽

...

Keyword(s):

Heat Treatment ◽

Fatty Acids ◽

Fatty Acid ◽

Olive Oil ◽

Heating Temperature ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Fatty Acid Profiles ◽

Refined Olive Oil ◽

Cross Correlation Analysis

AbstractThe aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

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Omega-3 fatty acid addition during pregnancy

Cochrane Database of Systematic Reviews ◽

10.1002/14651858.cd003402.pub3 ◽

2018 ◽

Cited By ~ 39

Author(s):

Philippa Middleton ◽

Judith C Gomersall ◽

Jacqueline F Gould ◽

Emily Shepherd ◽

Sjurdur F Olsen ◽

...

Keyword(s):

Fatty Acid ◽

Omega 3 ◽

Omega 3 Fatty Acid ◽

Acid Addition

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Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch–fatty acid mixtures

Food Hydrocolloids ◽

10.1016/j.foodhyd.2011.07.003 ◽

2012 ◽

Vol 27 (1) ◽

pp. 228-234 ◽

Cited By ~ 116

Author(s):

Kiyoshi Kawai ◽

Setsuko Takato ◽

Tomoko Sasaki ◽

Kazuhito Kajiwara

Keyword(s):

Thermal Properties ◽

Fatty Acid ◽

Complex Formation ◽

Potato Starch ◽

In Vitro Digestibility ◽

Fatty Acid Mixtures

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Can omega-3 fatty acid addition during pregnancy help improve maternal outcomes?

Cochrane Clinical Answers ◽

10.1002/cca.2491 ◽

2019 ◽

Author(s):

Carlos Fernando Grillo-Ardila

Keyword(s):

Fatty Acid ◽

Maternal Outcomes ◽

Omega 3 ◽

Omega 3 Fatty Acid ◽

Acid Addition

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Fatty acid is a potential agent for bone tissue induction: In vitro and in vivo approach

Experimental Biology and Medicine ◽

10.1177/1535370217731104 ◽

2017 ◽

Vol 242 (18) ◽

pp. 1765-1771 ◽

Cited By ~ 6

Author(s):

Guinea BC Cardoso ◽

Erivelto Chacon ◽

Priscila GL Chacon ◽

Pedro Bordeaux-Rego ◽

Adriana SS Duarte ◽

...

Keyword(s):

Stem Cells ◽

Oleic Acid ◽

Fatty Acid ◽

Bone Tissue ◽

In Vivo Studies ◽

Surrounding Tissue ◽

Bone Induction ◽

Acid Addition

Our hypothesis was to investigate the fatty acid potential as a bone induction factor. In vitro and in vivo studies were performed to evaluate this approach. Oleic acid was used in a 0.5 wt.% concentration. Polycaprolactone was used as the polymeric matrix by combining solvent-casting and particulate-leaching techniques, with a final porosity of 70 wt.%, investigated by SEM images. Contact angle measurements were produced to investigate the influence of oleic acid on polycaprolactone chains. Cell culture was performed using adipocyte-derived stem cells to evaluate biocompatibility and bioactivity properties. In addition, in vivo studies were performed to evaluate the induction potential of oleic acid addition. Adipocyte-derived stem cells were used to provide differentiation after 21 days of culture. Likewise, information were obtained with in vivo data and cellular invagination was observed on both scaffolds (polycaprolactone and polycaprolactone /oleic acid); interestingly, the scaffold with oleic acid addition demonstrated that cellular migrations are not related to the surrounding tissue, indicating bioactive potential. Our hypothesis is that fatty acid may be used as a potential induction factor for bone tissue engineering. The study’s findings indicate oleic acid as a possible agent for bone induction, according to data on cell differentiation, proliferation, and migration. Impact statement The biomaterial combined in this study on bone regeneration is innovative and shows promising results in the treatment of bone lesions. Polycaprolactone (PCL) and oleic acid have been studied separately. In this research, we combined biomaterials to assess the stimulus and the speed of bone healing.

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Improving Spinnability of Hyper-coal Derived Spinnable Pitch through the Hydrogenation with 1, 2, 3, 4-tetrahydroquinoline

10.20944/preprints201807.0477.v1 ◽

2018 ◽

Author(s):

Jianxiao Yang ◽

Wei Wu ◽

Xiaxiang Zhang ◽

Kui Shi ◽

Xuanke Li ◽

...

Keyword(s):

Molecular Structure ◽

Heat Treatment ◽

Tensile Strength ◽

Carbon Fiber ◽

Oxygen Content ◽

Softening Point

The proper hydrogenation of Hyper-coal (HPC) using 1, 2, 3, 4-tetrahydroquinoline (THQ) was able to decrease the oxygen content and adjust the molecular structure of HPC for preparing the spinnable pitch with high softening point (SP). The spinnable pitch prepared from the THQ-soluble (QS) fraction of HPC as a precursor consisted more naphthenic carbon groups than that prepared from the 1-methylnaphthalene (1-MN) soluble (MNS) fraction of HPC. The HPC-QS derived pitch showed excellent spinnability even the SP of 260°C, and the tensile strength of the resultant carbon fiber was up to 1350 MPa with a diameter around 8 µm by only heat treatment at 800°C for 5 min.

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