Lipid role in the immune system

The essential fatty acids react with enzymes to produce a group of compounds known as specialized pro-resolving mediators, or SPMs. Researchers continually discover new members of the four groups of precursors that comprise the SPM family, called lipoxins, resolvins, protectins, and maresins. These stereospecific molecules shut down inflammation and restore the body to homeostasis, a mechanism researchers are targeting for treatment as an alternative to anti-inflammatory pathways.

Excerpts from an overview on most common and emerging fraud in the olive oil sector

This article is based on the scientific paper: Casadei, E., Valli, E., Panni, F., Donarski, J., Farrús Gubern, J., Lucci, P., Conte, L., Lacoste, F., Maquet, A., Brereton, P., Bendini, A., Gallina Toschi, T., Emerging trends in olive oil fraud and possible countermeasures, Food Control 124: 107902, 2021. The work was developed in the context of the project OLEUM “Advanced solutions for assuring authenticity and quality of olive oil at global scale”, funded by the European Commission within the Horizon 2020 Programme (2014–2020, GA no. 635690). The information expressed in this article reflects the authors’ views; the EC is not liable for the information contained therein.

Mineral oil hydrocarbons: a new challenge for the oils and fats processing industry

Mineral oils are widespread food contaminants, and edible oils, like many other foodstuffs, are often contaminated. The lack of robust analytical methods and proper toxicological evaluation make it difficult to set a tolerance level. • The best way to avoid mineral oil contamination is to prevent it by complying with good manufacturing practices, and the best solution to reducing mineral oil contamination in edible oils is through refining, especially during deodorization. This paper gives an overview of contamination sources, levels in some edible oils, regulatory aspects, analytical methods, and strategies for mitigation during refining.

The latest research on coconut oil and human health

A meta-analysis of clinical trials comparing the effects of coconut oil consumption with other fats focused only on controlled clinical trials performed on human adults with a duration exceeding two weeks (long enough to let blood lipid concentrations stabilize).coconut oil consumption significantly increased total cholesterol, LDL-cholesterol, and HDL-cholesterol concentrations compared with non-tropical vegetable oils and significantly increased total cholesterol and LDL-cholesterol concentrations compared with palm oil.

Fatty acid production from coffee waste

The valorization of coffee processing waste by producing products with high added value is a promising approach toward a circular bioeconomy. Crude coffee silverskin oil can be directly used in enzymatic hydrolysis catalyzed by non-specific lipases or sn-1,3 regioselective lipases. Converting coffee silverskin oil into free fatty acids or enriched polyunsaturated fatty acids in the form of acylglycerols with promoting properties can reduce the environmental impact and increase the profitability of the coffee industry.

Performance enhancements in select industrial applications using surfactants, surfactant additives, and thermostable enzymes

Household detergents have undergone many formulation updates to improve the cleaning power of surfactants and to adapt formulations to specific applications. This paper focuses on more recent developments in the use of surfactants for household as well as industrial use. Specific examples include the use of enzymes derived from moderately thermophilic bacteria as laundry detergent additives, the use of surfactants and surfactant additives in the manufacture of warm mix asphalt, and the use of foaming agents in chemical enhanced oil recovery.

Screening method for quick detection of mineral oil hydrocarbons from lubricants used in the coconut oil supply chain

Contamination by mineral oil hydrocarbons (MOH) affects all types of food and feed due to the ubiquitous presence of these compounds. Technical lubricants used in edible oil supply chains can be a source of contamination. This article describes a new method developed for the quick detection and identification of the presence of lubricants in crude coconut oil that can serve as an extra control step in identifying the source of contamination and preventing MOH migration.

New essential dietary lipids?

•Studies involving foods, like whole fat dairy, that contain odd-chain fatty acids show a correlation between good health and how much an individual consumes. There is a similar correspondence with whole grains intake, possibly an effect of odd-chain phenolic lipids in these foods.These bioactive compounds show antioxidant and anti-inflammatory capabilities in animal and in vitro studies, but clinical studies to determine efficacy and dosing have not yet been conducted. •Are odd-chain fatty acids the next omega-3s, and should consumers consider taking supplements?

Canola quality by handheld NIR spectrometer

Handheld NIR spectrometers can be used to predict some of the most important compounds that define canola quality (high oil and protein contents, low glucosinolate and chlorophyll contents, and fatty acid composition). It is important to test models on true external verification sets instead of relying only on cross-validation for model stability. For handheld NIR spectrometers, the compact design necessarily has small sample windows, necessitating multiple measurements in intact seeds to reduce sampling error. Ground/milled seeds or flour samples have lesser sampling effect. It is important to understand how the limited wavelength range of some handheld NIR spectrometers makes NIR spectrometers unsuitable for the prediction of certain quality parameters.

Phospholipids as natural emulsifiers in food and beverages

Phospholipids play significant roles in numerous biological processes. They also have many applications in food, cosmetics, and pharmaceuticals. This article reviews the molecular structure, properties, and uses of these important lipids in food, beverages, and food supplements.