The effects of the purple-fleshed sweet potato extract (PFSPE) on oxidation stabilities of a model oil-in-water emulsion prepared with enzymatically synthesized fish oil-soybean oil structured lipid (SL) versus physically blended lipid (PBL) without modification were evaluated. The anthocyanins in PFSPE were analyzed and identified by HPLC-MS. The fatty acid composition of SL was similar to that of PBL, except palmitic acid (1.48 in PBL and 9.61% in SL) and linoleic acid (62.47 in PBL and 49.58% in SL). Peonidin 3-caffeoylsophoroside-5-glucoside, peonidin-3-(6',6'-caffeoylferuloylsophoroside)-5-glucoside, peonidin-dicaffeoylsophoroside-5-glucoside, peonidin 3-(6',6"-caffeoyl-p-hydroxybenzoylsophoroside)-5-glucoside were identified as the major anthocyanin compounds in PFSPE. Different levels (200, 500, 1000 ppm) of PFSPE were added into both SL- and PBL-based emulsions, with 200 ppm catechin as comparison. Oxidation was monitored by measuring the peroxide value and thiobarbituric acid reactive substances. The antioxidant activity of PFSPE increased with an increased concentration, the concentration of 1000 ppm showed high antioxidant ability similar to that of catechin in both PBL- and SL-based oil-in-water emulsions. It is notable that the SL-based emulsion appeared to have better oxidative stability than the PBL-based emulsion.

Until now few comparisons of nutritional compounds in premature green and mature yellow wheat have been reported. In this study, the contents of amino acids, vitamins, mineral compounds, phytosterols, and fatty acids as well as the proximate composition of premature green and mature yellow wheat were investigated. Premature green wheat had lower protein content (12.0 g/100 g db) and higher dietary fiber content (19.3 g/100 g db) than mature yellow wheat (13.6 and 14.3 g/100 g db for protein and dietary fiber, respectively). Despite a small difference in total amino acids, protein in premature wheat had a significantly greater proportion of essential amino acids: 16.1, 39.9, and 32.7 mg/g of protein for methionine, lysine, and threonine, respectively. Furthermore, the protein digestibility‐corrected amino acid scores of whole grain premature green and mature yellow wheat were 62.8 and 46.4, respectively, showing significant difference (P < 0.05). Total fatty acids content was 2.66 g/100 g db for premature green wheat and 2.21 g/100 g db for mature yellow wheat. Vitamin C, β‐carotene (provitamin A), α‐ and γ‐tocopherol, and niacin were the major vitamins in premature green wheat, whereas vitamin C and β‐carotene were not detected in mature yellow wheat. The results obtained indicated that premature green wheat has potential for the human diet because of its desirable nutritional value.

No abstract

Lecitase Ultra and 6 triacylglycerol lipases (lipases PS, M, AH, AY, R, and AK) were immobilized on Amberlite XAD 7HP and used to catalyze the acidolysis reaction between lecithin and capric acid (C10:0) for comparison. The highest molar incorporation value (51.0 mol%) was observed for the immobilized Lecitase Ultra. Further, immobilized Lecitase Ultra was selected for catalyzing acidolysis between lecithin and fatty acids with different chain lengths (C6:0, C8:0, C10:0, C12:0, and C14:0). After reaction, free fatty acids were removed by SPE and the resultant was called modified lecithin fraction 1 (MLF1). The highest molar incorporation value was obtained for C10:0 (51.0 mol%) at 45°C with a mole ratio of 10/1 (C10:0/lecithin) for 72 h. After removal of lysophosphatidylcholine by solid-phase extraction from MLF1, the resultant modified lecithin fraction 2 (MLF2) was used to prepare an oil-in-water emulsion. All emulsions prepared with MLF2 exhibited significantly higher emulsion stability (ES) values (16.2-17.7) and smaller particle sizes (d 32 0.40-0.49 lm, d 43 0.75-1.01 lm) than the emulsion prepared with unmodified lecithin (ES 14.1, d 32 0.76 lm, d 43 , 1.26 lm) (P \ 0.05). Furthermore, less clarification and droplet aggregation were observed in emulsions prepared with MLF2 than in lecithin-based emulsions. Overall, the MLF2s showed better emulsifying properties than lecithin.

The results suggest the possibility to supplement Ginkgo biloba extract in alpha linolenic acid-enriched structured lipid-based emulsions which would increase the therapeutic value and enhance the antioxidant potential of the emulsions.