The objective is the systematic review of studies published in Scielo, Redalyc, Dialnet, Web of Science, Scopus and Pubmed, related to the inclusion of fatty acids and lipid derivatives in the daily diet to prevent or delay the appearance or progression of Age-Related Macular Degeneration (AMD). The analysis of the research results consulted shows that AMD is one of the most frequent causes of blindness in subjects over 55 years of age. AMD is characterized by decreased vision, metamorphopsia, macropsies, micropsies, and central scotoma. Disease that must be diagnosed early as it can lead to irreversible blindness. Among the components of the diet that in numerous epidemiological studies have shown an association in the treatment of AMD and that are reviewed in this work are fatty acids, vitamins and carotenoids. There is ample evidence that fatty acids and lipid derivatives can be included in the diet plans of subjects with AMD.

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Nowadays the consumption of essential carotenoids is reduced due to the lower intake of fruits and vegetables, being humans not capable of synthesizing these molecules. β-carotene is one of the most important carotenoids possessing anti-oxidation, anti-inflammation and anti-cancer properties. The aim of this work consists of preparing virgin olive oils enriched in β-carotene from fungi at different concentrations (0.041 and 0.082 mg/mL) in order to obtain new functional foods. Values of quality parameters (free acidity, peroxide value, coefficients of specific extinction and p-anisidine) have been obtained, showing that quality of olive oils was improved. Furthermore, the effect of β-carotene was evaluated as possible oxidative stabilizer during microwave heating and ultra violet-light exposure of the oils. As expected, the enrichment process brought changes in olive oils color, turning them orange-reddish. The use of natural antioxidants, in particular β-carotene could be an effective way to protect virgin olive oils from degradation and is a good strategy also to enhance the consumption of bioactive compounds improving olive oils shelf-life and nutritional value.

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The present study investigated the effects of harvesting time on the physicochemical properties, antioxidant activity, fatty acid composition, and phenolic compounds of peanut kernels. The moisture content (air-dried basis) of peanut kernels was determined between 4.47% (September 15, 2019) and 7.93% (October 6, 2019), whereas the oil contents changed from 45.95% (October 6, 2019) to 49.25% (September 22, 2019). The total carotenoid, chlorophyll, and phenolic contents were low throughout the harvest, showing differences depending on the harvest time. Total phenolic content changed from 0.28 mg GAE/L (September 29, 2019) to 0.43 mg GAE/L (September 8, 2019), whereas the antioxidant activity varied from 4.42% (August 25, 2019) to 4.70% (September 1, 2019). The dominant fatty acids were palmitic, oleic, and linoleic acids, depending on the harvest time, followed by stearic, behenic, arachidic, and linolenic acids. The (+)-catechin content ranged from 2.17 mg/L (September 8, 2019) to 5.15 mg/L (September 1, 2019), whereas 1,2-dihydroxybenzene content changed between 2.67 mg/L (October 6, 2019) and 5.85 mg/L (September 29, 2019). The phenolic compound content fluctuated depending on the harvest time. The results showed that peanut kernel and oil had distinctive phenolic profiles and fatty acid contents. The findings of the present study may provide information for the best time to harvest peanut to achieve its maximum health benefits.

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The effects of sucrose ester of fatty acid (SEF) on the nanostructure and the physical properties of water-in-oil (W/O)-type emulsified semisolid fats were investigated. Model emulsions including palm-based semisolid fats and fully hydrogenated rapeseed oils with 0.5% SEF or fractionated lecithin, were prepared by rapidly cooling crystallization using 0.5% monoacylglycerol as an emulsifier. The SEFs used in this study were functionalized with various fatty acids, namely, lauric, palmitic, stearic, oleic, and erucic acids. Cryogenic transmission electron microscopy (cryo-TEM) was used to observe the sizes of the solvent- extracted nanoplatelets. The solid fat content (SFC), oil migration value, and storage elastic modulus were also determined. The average crystal size, which was measured in length, of the fat blends with SEFs containing saturated fatty acids (namely, palmitic and stearic acids) was smaller than that of the SEFs containing unsaturated fatty acids (namely, oleic and erucic acids). The effects exerted by these fatty acid moieties on the spherulite size in the corresponding bulk fat blends were observed via polarized microscopy (PLM). The results suggest that nanostructure formation upon the addition of SEF ultimately influenced these aggregated microstructures. Generally, smaller platelets resulted in higher SFC in the fat phase, and a high correlation between the SFC and the G’ values in W/O emulsion fats was observed (R² = 0.884) at 30°C. In contrast, the correlation was low at 10℃. Furthermore, samples with larger nanocrystals had a higher propensity for oil migration. Thus, the addition of SEF regulated the fat crystal nanostructure during nucleation and crystal growth, which could ultimately influence the physical properties of commercially manufactured fat products such as margarine.

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The fatty acid compositions, polymorphism, solid fat content (SFC), thermal properties, microstructure and rheological properties of fat blends of rice bran wax and corn oil (RWC) with low-melting-point fractions of cocoa butter (LFCB) in the range of 20-50% were investigated. With the raising content of LFCB, the hardness, SFC, storage modulus (G′) and loss modulus (G′′) of blend samples increased. The unsaturated fatty acids of blend samples with different LFCB proportion were in the range of 60.42% to 71.25%. Two kinds of polymorphism were observed in blend samples, which were β′-Form and β-Form. During the crystallization process, the rice bran wax was first crystallized, and then induced a part of LFCB formed β′-Form crystals and another LFCB formed the β-Form crystals. The results show that the addition of LFCB could improve the plasticity of fat blends and reduce the difference in properties between them and commercial shortening.

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In this study, we investigated the compositions of vitamin E tocochromanol [tocopherol (Toc) and tocotrienol (T3)] in crude and refined rice bran oil (RBO) produced in Japan and other countries, including Brazil, Thailand, and Vietnam, based on high-performance liquid chromatography analysis. All RBO analyzed contained α-, β- and γ-Toc and α-, γ- and δ-T3. Japanese crude RBO, although not refined RBO, also contained β-T3. Furthermore, total Toc contents in both Japanese crude and refined oils were found to be higher than those in the crude and refined RBO from other countries. Total T3 contents in Japanese crude RBO were similar to those in the crude RBO from Brazil and Vietnam. The α-Toc and α-T3 contents in Japanese crude and refined RBO were considerably higher than those in the crude and refined RBO produced in other countries, whereas in contrast, γ-Toc and γ-T3 contents in Japanese crude and refined RBO were lower. Consequently, the ratios of total α-Toc and α-T3 contents to total γ-Toc and γ-T3 contents in Japanese crude and refined RBO (1.75 and 1.91, respectively) were notably higher than those in the crude and refined RBO produced in other countries. Similarly, the ratios of total Toc to total T3 in Japanese crude and refined RBO were higher than those in the crude and refined RBO produced in other countries. These results accordingly indicate that the ratio of total α-Toc and α-T3 contents to γ-Toc and γ-T3 contents could be used as an effective index to discriminate between the RBO produced in Japan and that produced in other countries.

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Softening agents, when applied in appropriate amounts, can impart softness to fabrics, particularly cotton towels, such that improved comfort and feel can be achieved when using the fabrics. On the other hand, water absorbency, which is commonly regarded as the mark of high-quality cotton products, significantly decreases when any of the currently existing softeners is used. To date, when a softener is used on cotton fabrics, there is a trade-off between excellent softness and high-water absorbency. In our research, we introduced a new sensory evaluation indicator called the “water wiping-off feeling ratio” which looks primitive but shows high correlation with our actual feel over any other existing indicators. Furthermore, we developed a new method and model to overcome the above-mentioned trade-off, involving the use of small particles with a hydrophilic surface together with the softener. Inspired by the theory of fractal geometry and the combination of models/equations by Cassie, Baxter, and Wenzel, the idea of adding new convex hydrophilic domains onto the surface of cotton fibers along with the softening agent was conceived. Finally, we successfully improved the wiping-off feel without decreasing the softness, i.e., we developed a strategy to overcome the above-mentioned trade-off in softener-treated fabrics that has proven challenging thus far.

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In this study, the interaction between the temperature and the pH of soil containing fatty acids with sodium dodecyl sulfate (SDS) aqueous solution was investigated to elucidate their synergistic effect in cleaning. A tergotometer was used for the cleaning test, and the cleaning results were analyzed by the probability density functional method, using the calculated parameter, µ _rl , as an index of the cleaning power. The increase in µ _rl by one of the factors was defined as ΔX or ΔY and the increase in µ _rl by the both factors was defined as Δ(X + Y). It is assumed that there is a synergistic effect when Δ(X + Y) > ΔX + ΔY. The cleaning of fatty acid stains followed the addition rule pertaining to mechanical force and the pH effect. However, synergy was observed between the temperature and the pH effect. This was also supported by the plot of µ _rl vs 1/T and observations using a phase-contrast microscope.

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In this study, Novozym 435-catalyzed interesterification of ethyl ferulate (EF) with phosphatidylcholine (PC) in a two-phase system consisting of an ionic liquid (IL) and toluene was optimized to prepare feruloylated lysophospholipids (FLPs). Optimum conditions for the interesterification process were found to be [Bmim][Tf₂N]/toluene ratio of 1:1 (v/v), solvent volume of 4 mL, molecular sieves (4 Å) concentration of 80 mg/mL, reaction temperature of 55°C, substrate molar ratio of 5:1 (PC/EF), Novozym 435 concentration of 50 mg/mL. Under these conditions, two FLPs products (1-FLP and 2-FLP) with total conversion rate of 50.79% were obtained. Because the formation of 1-FLP was significantly higher than 2-FLP, 1-FLP was purified and characterized by LC-MS and NMR. In addition, 1-FLP showed DPPH scavenging activity comparable with those of EF and BHT. Therefore, this study provides a good method for transformation of ferulic acid to improve its solubility and promote its application as functional ingredient in the food and pharmaceutical industries.

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Two mixed-ligand complexes on the basis of L ligand [L = 3,6-bis(imidazol-1-yl)pyridazine] have been prepared under the solvothermal reaction conditions via the Zn(II) salts reacting with the ligands of L in the existence of two positional isomerous carboxylic acid ligands and their chemical formula respectively are [Zn₅(L)(1,2-BDC)₄(μ₃-OH)₂] _n (1, 1,2-H₂BDC = 1,2-benzenedicarboxylic acid ) and {[Zn₄(L)₂(1,3-HBDC) (1,3-BDC)(μ₃-OH)₄]·ClO₄·3H₂O} _n (2, 1,3-H₂BDC = 1,3-benzenedicarboxylic acid). The inhibitory influence of the two compounds against the inflammatory response in periodontium was evaluated by measuring the inflammatory cytokines releasing with ELISA detection kit. The results of ELISA assay indicated that compound 1 showed much stronger inhibitory influences than compound 2 against the inflammatory cytokines releasing. In addition to this, the suppression activity of the compounds against the survival gene of Porphyria gingivalis was detected via the real time Reverse Transcription-Polymerase Chain Reaction, and the results suggested that compound 1 could evidently suppresses the survival gene expression of Porphyria gingivalis, which is much better than the biological activity of compound 2. Above all, compound 1 was more outstanding than compound 2 on chronic periodontitis treatment by inhibiting the Porphyria gingivalis survival.

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β-Apocarotenoids are the cleavage products of β-carotene. They are found in plants, carotenoid-containing foods, and animal tissues. However, limited information is available regarding the health benefits of β-apocarotenoids. Here, we prepared seco-type β-apocarotenoids through the chemical oxidation of β-carotene and investigated their anti-inflammatory effects against activated macrophages. Oxidation of β-carotene with potassium permanganate produced seco-β-apo-8’-carotenal, in which one end-group formed an “open” β-ring and the other was cleaved at the C-7’,8’ position. In lipopolysaccharide-stimulated murine macrophage-like RAW264.7 cells, seco-β-apo-8’-carotenal inhibited the secretion and mRNA expression of inflammatory mediators such as nitric oxide, interleukin (IL)-6 and IL-1β, and monocyte chemoattractant protein-1. Furthermore, seco-β-apo-8’-carotenal suppressed phosphorylation of c-Jun N-terminal kinase and the inhibitor of nuclear factor (NF)-κB as well as the nuclear accumulation of NF-κB p65. Notably, since seco-β-apo-8’-carotenal exhibited remarkable anti-inflammatory activity compared with β-apo-8’-carotenal, its anti-inflammatory action could depend on the opened β-ring structure. These results suggest that seco-β-apo-8’-carotenal has high potential for the prevention of inflammation-related diseases.

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The present study evaluates the potential use of ultrasound irradiation to synthesize decyl oleate using Fermase CALB^TM10000 under the solvent-free system (SFS). The optimal condition to achieve a maximum yield of 97.14% was found to be 1:2 oleic acid:decanol ratio, 1.8% (w/w) enzyme loading, 45°C temperature, 200 rpm agitation speed, 50 W power input, 50% duty cycle, 22 kHz frequency and reaction time of 25 minutes. The thermodynamic study was done to determine the change in entropy, Gibb’s free energy, and change in enthalpy at various temperatures. The experimental results and kinetic study showed that the reaction followed ordered bi-bi model with kinetic parameters as rate of reaction (V _max ) = 35.02 M/min/g catalyst, Michaelis constant for acid (K _A ) = 34.47 M, Michaelis constant for alcohol (K _B ) = 3.31 M, Inhibition constant (K_i) = 4542.4 M and sum of square error (SSE) = 0.000334. The application of ultrasound irradiation combined with biocatalyst and the absence of solvent intensified the process compared to the traditional stirring method using hexane as solvent.

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Polyglycerol monolaurates are generally recognized as safe food additives and are commonly used as food emulsifiers. In this study, the antimicrobial effect of four polyglycerol monolaurates on two Gram-positive bacteria (Staphylococcus aureus and Bacillus subtilis) and two Gram-negative bacteria (Escherichia. coli and Pseudomonas aeruginosa) were investigated. The minimum inhibitory concentration (MIC) of diglycerol monolaurate (PG2ML), triglycerol monolaurate (PG3ML), hexaglycerol monolaurate (PG6ML), and decaglycerol monolaurate (PG10ML) against S. aureus was 0.16, 0.32, 0.63, and 1.25 mg/mL, respectively. The MIC of PG2ML, PG3ML, PG6ML, and PG10ML against B. subtilis was 0.32, 0.63, 1.25, and 3.75 mg/mL, respectively. No apparent antimicrobial effect of these four polyglycerol monolaurates on E. coli and P. aeruginosa was observed even up to 10.00 mg/mL. The underlying mechanism was investigated by assessing cell membrane permeability, the integrity of cell membrane, and morphology. We concluded that polyglycerol monolaurates might eliminate Gram-positive bacteria by disrupting the cell membrane, thereby increasing cell membrane permeability, releasing the cellular contents, and altering the cell morphology.

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A total of 100 environmental samples were investigated for their ability to degrade 1 g/L surfactin as a substrate. Among them, two enrichment cultures, which exhibited microbial growth as well as surfactin degradation, were selected and further investigated. After several successive cultivations, nanopore sequencing of full-length 16S rRNA genes with MinION^TM was used to analyze the bacterial species in the enrichment cultures. Variovorax spp., Caulobacter spp., Sphingopyxis spp., and Pseudomonas spp. were found to be dominant in these surfactin-degrading mixed cultures. Finally, one strain of Pseudomonas putida was isolated as a surfactin-degrading bacterium. This strain degraded 1 g/L surfactin below a detectable level within 14 days, and C₁₃ surfactin was degraded faster than C₁₅ surfactin.

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All drying processes increased oil content, antioxidant activity, total phenolic contents, and most of the phenolic compounds in the pulp, peel and seeds of both ripe fruits with varied degrees (p < 0.05). In addition, the processes reduced the oil contents, linoleic acids, 3,4-dihydroxybenzoic acid, (+)-catechin, and naringenin of the pulp, antioxidant activity of the peels and seeds, and 3,4-dihydroxybenzoic acid, (+)-catechin of the seeds and it enhanced all other parameters in the pulp, peel, and seeds of unripe fruits (p < 0.05). Comparing the phenolic profiles of avocado pulp, peels, and seeds of ripe and unripe fruits indicated that the peel and seeds are richer than the pulp and that is superior in unripe fruits than ripe ones. In addition, drying processes particularly microwave and air drying greatly enhanced the bioactive properties of ripe and unripe avocado fruits and could thus be used to elongate the shelf-life of avocado fruit products without major impact on the overall quality.

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