Red pitaya (Hylocereus undatus) is an essential tropical fruit in China. To make more rational use of its processing, byproducts and fruit seeds, and the type, composition, and relative content of lipids in pitaya seed oil were analyzed by UPLC-TOF-MS/MS. The results showed that the main fatty acids in pitaya seed oil were linoleic acid 42.78%, oleic acid 27.29%, and palmitic acid 16.66%. The ratio of saturated fatty acids to unsaturated fatty acids to polyunsaturated fatty acids was close to 1:1.32:1.75. The mass spectrum behavior and fracture mechanism of four lipid components, TG 54:5|TG 18:1_18:2_18:2, were analyzed. In addition, lipids are an essential indicator for evaluating the quality of oils and fats, and 152 lipids were isolated and identified from pitaya seed oil for the first time, including 136 glycerides and 16 phospholipids. The main components of glyceride and phospholipids were triglycerides and phosphatidyl ethanol, providing essential data support for pitaya seed processing and functional product development.

properties and solid fat content values were superior to those in traditional confectionery fats, indicating that the tailored stearins could be used as ideal CBI. In particular, the hard fat blends consisting of 55-70% cocoa butter (CB) and 30-45% fraction II were considered as the preferred heat-resistant chocolate ingredients. In addition, the mixture of the oleins (fraction III) was rich in diunsaturated and triunsaturated triacylglycerols and showed similar thermal properties to super palm oil, thus making it more suitable as special fat ingredients and modified fat sources.Abstract 1,3-Distearoyl-2-oleoyl-glycerol, 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol and 1-stearoyl-2-oleoyl-3-arachidoyl-glycerol are typical high-melting symmetrical monounsaturated triacylglycerols (Hm-SMT) found in cocoa butter improver (CBI). These triacylglycerols help to increase the hardness of chocolate products in tropical climates. In the present study, natural CBI products were produced from mango (Mangifera indica, Linn) kernel fat (MKF) by selective three-stage fractionation using acetone. The second stearin (fraction I) from the first precipitate of MKF by fractionation for 180 min at 15 °C contained 86.9% of Hm-SMT, and the third stearin (fraction II) obtained from fraction I by further fractionation for 180 min at 18 °C was enriched with 94.4% Hm-SMT. High percentages of such triacylglycerols in these products contributed to higher slip melting points (36.5-37.7 °C) than commercial cocoa butter and cocoa butter equivalent (26.7 and 27.9 °C). Also, their differential scanning calorimetry

To establish a method for fast discrimination of avocado oil for different extracted methods, the headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) combined with principal component analysis (PCA) was used to analyze non-target volatile organic compounds (VOCs). The results showed that 40 VOCs were identified, and the VOCs of the extraction method had a significant difference and had been well distinguished in PCA. The species and content of avocado oil obtained by squeeze method were more than the aqueous methods and supercritical carbon dioxide extraction methods (SC CO2). In addition, the different avocado oil had their characteristic compounds: the 2-acetylthiazole and ethyl propionate were the unique compounds in the avocado oil obtained by SC CO2. A rapid method for the determination of avocado oil obtained by different extraction methods based on HS-GC-IMS had been established, and the method was fast and simple and had a good application prospect in the prediction of avocado oil processing methods.

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In order to investigate the differences of three kinds of special fruits between cashew nut oil and macadamia nut oil in the aspects of physicochemical properties and fatty acid composition, the acid value, iodine value, peroxide value, saponification value, non-saponification value, moisture and The volatile matter, pH, colour and fatty acid composition were compared. The results showed that the three oils had significant differences, and the macadamia had the highest oil content. The macadamia nut and cashew nut oil had a significant difference in oil yield. The price, iodine value, moisture and volatile matter content and colour difference were significant. The macadamia nut oil had the lowest acid value. The cashew nut oil had the highest iodine value and the lowest moisture and volatile matter content. The difference of the fatty acid composition of the three oils was that camellia seed oil contains a-linolenic acid, the cashew nut oil contains linoleic acid, and the macadamia nut oil contains lauric acid and myristic acid. This study identified the significant differences in oil content, extraction rate, physicochemical properties, fatty acid composition and relative content between the three oils, which provided basic data support for the development of functional products in the later period.

The antibacterial and anti-biofilm activities of essential oil (EO) from burdock leaf have been first investigated. The results indicated EO greatly potential for inhibition the growth of all the bacteria tested. The MIC values for bacteria strains were in the range of 250 − 1000 μg/mL. The EO significantly inhibited the formation of biofilm by E. coli and S. aureus. The lowest concentrations of EO to completely inhibit biofilm formation were 500 and 250 μg/mL. It could be inferred that the biofilm formation inhibition effect of burdock leaf EO was mainly due to its inhibition effect on the viability of bacteria. Then the composition of EO was analyzed by GC-MS. Sixty three compounds were identified. The EO was dominated by beta-Eudesmol (13.67%). The EO of burdock leaf based on its antibacterial efficiency and its significant inhibition on biofilm formation, could be highly useful in control of foodborne bacterial biofilms.

Thermoelectric generator integrated with phase change materials (PCMs) is expected to be a promising technology for harvesting and conversing waste heat, which can generate electricity to alleviate energy shortage and...

The effect of storage time on green coffee VOCs was studied by their separation via HS-SPME and identification via GC-MS.