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Virtual 2020 AOCS Annual Meeting & Expo

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June 29 – July 3, 2020 (Monday – Friday)

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Adsorbent Engineered to Maximize Filtration Performance and ImpurityRemoval in Edible Oils 1376050 Neal Williams Imerys Edible Applications Technology Poster Session Physically refined vegetable oils contain color bodies, soaps, and other contaminants. These impurities need to be removed to meet the quality requirements downstream. This poster describes an adsorbent filter aid, CynerSorb, specifically designed for this purpose. In addition to its excellent ability to remove contaminants, CynerSorb delivers a prolonged filtration cycle at high throughput, and is not oxidation-catalytic which preserves the nutritional components in the refined oil.

New Technology for Extension of Catalyst Life in Renewable Diesel Processing 1374597 Neal Williams Imerys Industrial Oil Products Poster Session Industrial Oil Products Renewable diesel feedstocks, commonly used cooking oil (UCO), poultry fat, beef tallow, or blends thereof, contain metals and phospholipids which can reduce catalyst life in renewable diesel production. This poster describes an adsorbent filter aid, CynerSorb, specifically designed to remove these impurities and maximize catalyst life. In addition to its excellent ability to remove metals and phospholipids, this material delivers a prolonged filtration cycle at high throughput, and is not oxidationcatalytic.

Thermal and Rheological comparison of standard palm oil to higher content of oleic-acid varieties 1374246 Victor Cedeno University of Florida Edible Applications Technology Poster Session Edible Applications Technology Abstract: Standard Palm Oil (SPO) is widely used as an ingredient due to its physical properties, however, the saturated fatty acid (SFA) content is higher than recommended by the AHA. Palm hybrids yielding oil with 50% oleic acid have recently piqued producer interest and are now defined as “palm oil with a higher content of oleic acid” (HOPO) in the Codex Alimentarius. This research compares the thermal and rheological behavior of HOPO with SPO to support its use as a low-SFA alternative to SPO. Iodine Value and FA analysis were taken for each oil. Thermal analysis (DSC) was completed at various cooling/heating rates (5,10,15,20˚C/min) from -70˚C to 70˚C. Shear rheology was assessed at shear rates of 0.1,1,10, and 100s-1 as a function of temperature upon cooling (5˚C/min) from 70˚C-10˚C for SPO and 70˚C-0˚C for HOPO, and then held isothermally for both oils. The SPO thermogram exhibited an onset crystallization temperature (Ton) of 18.1˚C and two peaks, similar to literature data, maxing at 15.65˚C and -0.57˚C; whereas HOPO showed a Ton of 8.69˚C and two wider peaks, maxing at 5.8˚C and -8.11˚C. HOPO’s thermogram suggests a lower melting point (29.5˚C-30.15˚C) than SPO (39.31˚C-39.7˚C). Rheological analysis showed increased viscosity due to crystallization, and more stable curves at higher shears. HOPO’s viscosity profiles were similar to SPO at different shear rates under isothermal conditions. These results facilitate further study on HOPO crystal structure formation (assessed via AFM and microscopy) and the influence on thermal and mechanical properties of HOPO containing products.

3483 Effect of UV and Temperature on Degradation of Tocored 1338897 Liyou Zheng State Key Laboratory of Food Science and Technology Synergetic Innovation Center of Food Safety and Nutrition School of Food Science and Technology Analytical Posters Analytical Objective γ-Tocopherol-5,6-quinone (tocored) is of importance among the γ-T derivatives. It has long been reckoned as the culprit of color reversion. In this part, we want to know the effect of heat and UV light on the degradation of tocored, which may be further contribute to address the color reversion problem. Methods Used High-purity tocored in free form was put into the Rancimat machine with temperatures set at 50, 100, and 150 ºC. Two kind of UV lights (365 and 254 nm) were used to investigate the degradation of tocored (two levels) in hexane and methanol. As for the content of tocored, HPLC equipped with DAD was applied. Results Tocored was more sustentive to the higher temperatures, with the degradation rate constant increased with temperature following the exponential function (y=0.075e1.7733x, R2=0.9654). As for the effect of UV, higher level of tocored were susceptive to degradation at the same UV light. What’s more, the degradation rate of tocored in methanol was faster than that in hexane. Conclusions These results are critically needed to understand the effects of temperature and UV light on degradation of tocored during extraction, refining, and storage processes of edible oils. Further works are warranted to study these factors in the oil food systems.

3486 Effect of Tree Age on the Characterizations of Chinese Virgin Olive Oil 1338981 Le Yu Jiangnan University Industrial Oil Products Poster Session Industrial Oil Products@@@Lipid Oxidation and Quality Object: The oils from three monovarietals (Arbosana, Coratina, and Koroneiki) olive tree of different ages, which were planted in Xichang, Sichuan Province, one of the primary suitable areas for Olea europaea L. in China were analyzed. Methods Used: Determination of physicochemical quality indices (FA, PV, K232, K270, and ΔK) was performed by using the analytical methodologies described in International Organization for Standardization (ISO) methods ISO 660, ISO 3960 and ISO 3960, respectively. Fatty acid profiles were analyzed by gas chromatography (GC) as FAMEs obtained by trans-esterification using potassium hydroxide in methanol (IOC, 2015). Minor compounds including tocopherols, phenolic compounds, total sterols, and squalene were determined by HPLC or GC-MS. Oxidative stability of olive oil was expressed as the induction time (h) in a 892 Professional Rancimat. Results: The physicochemical quality indices (FA, PV, K232, K270, and ΔK) of the oils were within the prescribed limits established for extra virgin olive oil by IOC. Both cultivar and tree age affect the chemical composition of olive oils. The oils from the tree in mature period (7-year-old) demonstrated greater oxidative stability than the oils from younger (2-year-old) or older (11-year-old) trees mainly due to they contained more oleic acid and minor components. Conclusions: The result showed that the quality of oils from 7-year-old trees was better than those from younger or older trees. However, the available research results indicated that the oils from ancient olive trees appeared superior quality if the tree were managed well. Thus, the level of olive cultivation in China needs further development.

3537 LRW Does Not Reduce Blood Pressure as that of its Structural Analog IRW 1338967 Hongbing Fan University of Alberta Health and Nutrition Poster Session Health and Nutrition An egg white-derived peptide IRW (Ile-Arg-Trp) reduces blood pressure in spontaneously hypertensive rats (SHRs), through modulating renin-angiotensin-system and endothelial dysfunction with mitigated vascular resistance, inflammation and oxidative stress. LRW (Leu-Arg-Trp), a structural analog of IRW derived from pea protein, differs only one amino acid. LRW was reported to possess potent angiotensin converting enzyme (ACE) inhibitory activity in vitro as that of IRW. Our recent study showed that LRW also had a comparative anti-inflammatory activity as that of IRW in vascular endothelial cells. Since in vitro ACE inhibition and vascular anti-inflammation play important roles in regulating high blood pressure, we therefore hypothesized that LRW can reduce blood pressure in SHRs. LRW was orally administrated to the animals over 18 days at a dose of 15 mg/kg body weight per day. However, LRW did not result in blood pressure reduction as it was expected. To explore the underlying mechanism, animal tissues were further analyzed. Results showed that LRW did not attenuate vascular inflammation and oxidative stress, which indicated a different in vivo mechanism of action from that of IRW. Moreover, LRW was more susceptible to gastrointestinal digestion than IRW as well as a possible lower absorption as indicated from a transport study in the human intestinal Caco-2 cell monolayers. The lower gastrointestinal stability and absorption of LRW indicated its lower bioavailability than IRW, which possibly explained its lack of efficacy in blood pressure reduction in SHRs.

3538 Effect of Demucilaging Method on the Structural, Rheological and Tribological Properties of Flaxseed Protein 1339001 Yang Lan North Dakota State University Protein and Co-Products Poster Session Protein and Co-Products@@@Edible Applications Technology This study investigated the effects of two demucilaging approaches (e.g., warm water and enzymatic method) on the structural, rheological and tribological properties of flaxseed protein extracted from flaxseed meal through alkaline extraction–isoelectric precipitation method. The chemical composition, color, molecular weight, secondary structure, rheological and tribological properties of flaxseed protein concentrate were analyzed. Results showed that flaxseed protein concentrate (FPC) with higher protein content (66 g/100g, as is basis) was obtained by demucilaging flaxseed with warm water. In contrast, FPC subjected to enzymatic treatment had relatively lower protein content (45 g/100g), higher total phenolic content (45 mg GAE/g protein) and darker green color. Compared to enzymatic treatment of FPC (EFPC), warm water treatment of FPC (WFPC) resulted in larger proportion of high molecular weight protein subunits. Circular dichroism spectra revealed that WFPC had lower proportion of α-helix but higher ratio of β-sheet compared to EFPC. In addition, WFPC solutions exhibited shear thinning rheological behavior, while EFPC showed Newtonian fluid behavior, indicating lower mucilage residues existed in EFPC compared with WFPC. The tribological behavior, which mimics oral lubrication property of a product, was studied at 37 °C with/without addition of artificial saliva. EFPC showed higher friction coefficient (CoF) than that of WFPC, which suggested that EFPC had smooth oral lubrication property. CoF was decreased appreciably in both samples by adding artificial saliva. Overall, demucilaging by warm water is more practical than enzymatic treatment in terms of high protein content, complete molecular structure, and smooth oral lubrication property of FPC.

3549 Be Clean, Look Clean: Stepan Low Film/Streak Nonionic Surfactant Technology 1339020 Ron Masters Stepan Company Surfactants and Detergents Poster Session Surfactants and Detergents Alcohol ethoxylate surfactants are known for excellent grease cleaning, and so have extensive use in hard surface cleaners. They are also known to be one cause of film/streak on hard glossy surfaces, a problem to be solved. Stepan has researched the problem and developed solutions that will be presented.

3552 Characterization of Five Monovarietals Olive Oil in Two Production Regions of China 1338985 Le Yu Jiangnan University Lipid Oxidation and Quality Poster Session Lipid Oxidation and Quality@@@Industrial Oil Products Object: Five common monovarietals (Picual, Arbequina, Coratina, Frantoio and Koroneiki) olive oil produced in two primary suitable areas (Xichang, Sichuan Province and Longnan, Gansu Province) for Olea europaea L. in China were analyzed. Methods Used: The quality parameters (free acidity (FA), peroxide value (PV), and spectroscopic indices (K232, K270, and ΔK)) assessed of olive oil samples were determined by International Organization for Standardization (ISO) methods ISO 660, ISO 3960 and ISO 3960, respectively. Fatty acids were determined as FAMEs obtained by trans-esterification using potassium hydroxide in methanol (IOC, 2015), and analyzed by GC. Tocopherol contents and the phenolic compounds were determined by HPLC. The analysis of squalene was performed by GC-MS. Results: Quality parameters of all samples complied with the limit of extra virgin olive oil (COI T.15 NC. No.3-REV.7-2013). Cultivars and regions had no effects on the quality parameters of olive oils. Oleic acid (C18:1) was the major fatty acid in samples, and varieties were the main influencing factors. Tocopherol contents, phenolic compounds, and squalene were affected by both varieties and origins. α-tocopherol occupied higher than 90% of total tocopherol and secoiridoids were the primary phenolic compounds in the oil. Conclusions: The results showed that both the cultivars and the geographical origins have influence on the chemical compounds of olive oils. Besides the contents of total polyphenol were seemingly lower, Chinese olive oils were as qualified as the same monovarietals oil from Mediterranean regions.

3553 Study on Polymers and Alcohols Formed in Soybean Oil at Frying Temperatures 1338986 Hong-Sik Hwang USDA, ARS, NCAUR Lipid Oxidation and Quality Poster Session Lipid Oxidation and Quality Significant amounts of dimers, oligomers, and polymers that are associated with adverse health effects are produced during frying. However, chemical bonds forming polymers have not been well understood. In this study, ester bonds, which were recently found to be one of chemical bonds producing polymers in oxidized biodiesel, were examined in soybean oil (SBO) oxidized by frying and heating at 175 ºC. Ester value increased as SBO oxidized up to day 3 and slightly decreased at day 4 indicating that esterification and hydrolysis concomitantly occurred under the frying and heating conditions used in this study. The 13C NMR spectrum showed new ester carbonyl carbon signals evidencing the formation of ester bonds. This study concluded that there were unidentified chemical bonds forming polymers other than ester bonds, and an attempt was made to find these chemical bonds using NMR spectroscopy. The reaction of oxidized SBO with acetyl chloride verified that proton signals at 3.61 and at 3.71 ppm were those of alcohols produced in oil oxidation. Although a previous study reported that ether bonds formed polymers in oil, no NMR signals indicating ether bonds were observed with SBO oxidized under the conditions in this study. Using the 1H NMR spectrum after the reaction with acetyl chloride, some uncertain assignments of proton signals of oxidized SBO were clarified as signals of alcohols, several previously assigned signals as alcohols were confirmed, and a new proton NMR signal was assigned to be an alcohol.

3566 The Evaluation of Different Processing Method of Walnut (Juglans regia. L) Oils Based on Chemical Composition and Antioxidant Capacity 1338987 Pan Gao Wuhan Polytechnic University Lipid Oxidation and Quality Poster Session Lipid Oxidation and Quality A comparison study has been performed on processing methods (cold pressing, roasting pressing, n-hexane extraction, subcritical butane extraction and supercritical carbon dioxide extraction) of walnut oils. The results showed that n-hexane extraction was a good approach in terms of walnut lipid extraction, the C18:1 contents of roasting pressing (18.74%) and n-hexane extraction (18.52%) walnut oils were significantly higher than other samples, while the C18:2 and LLL contents of roasting pressing (63.06% and 32.82%, respectively) and n-hexane extraction (62.95% and 32.06%, respectively) walnut oils were lower than that of others. Moreover, the tocopherol (371.08 mg/kg) and the phytosterol (1206.30 mg/kg) contents of subcritical butane extraction walnut oil, the polyphenol content of n-hexane extraction walnut oil (45.43 mg/kg), and the squalene content of roasting pressing walnut oil (14.19 mg/kg) were higher than other samples. In addition, the MLR was employed in order to evaluate the contributions of chemical components to antioxidant capacity (oxidative stability and free radical scavenging capacity) of walnut oils, and the antioxidant capacity evaluation model of walnut oil can be established: Y = 0.32 (C16:0) + 0.13 (Polyphenol) + 0.12 (Δ5-Avenasterol) + 0.12 (SOS) + 0.11 (γ-Tocopherol) - 0.08 (PLL) + 0.07 (C18:3) + 0.03 (LLL) -0.02 (C18:0).

3581 Feasibility of Electrodialysis with Bipolar Membrane for Regulating the pH of the Reaction During the Hydrolysis of Hemoglobin to Obtain Bioactive Peptides 1339002 Mira Abou Diab Laval university Protein and Co-Products Poster Session Protein and Co-Products@@@Processing Bovine cruor, a slaughterhouse waste, is mainly composed of hemoglobin, a protein rich in bioactive peptides, which can be released after hydrolysis by pepsin [1-2]. The aim of this project was to prove the feasibility of enzymatic hydrolysis of bovine hemoglobin by electrodialysis with bipolar membrane (EDBM) to obtain bioactive peptides. Electromembrane processes, recognized as green processes, are amongst the various membrane technologies that are increasingly used in the bio-food and pharmaceutical industries to concentrate, purify or modify molecules or food components [3]. Unlike pressure driven membrane techniques, the migration of the charged compounds and the dissociation of water molecules during the EDBM are induced by an electric potential difference applied between two electrodes [3]. The use of the EDBM for the enzymatic hydrolysis of hemoglobin has allowed the production of hydrolysates containing a low concentration of mineral salts. In fact, the EDBM was used to acidify the hemoglobin solution to the desired pH before its hydrolysis by pepsin without the need to add chemical agents as in classic enzymatic hydrolysis. The hydrolysis enzymatic mechanism during EDBM was a mechanism called 'Zipper' identical to the one obtained in classical hydrolysis (control). The EDBM allowed the generation of bioactive peptides from hemoglobin hydrolysis that have been identified by UPLC-MS. The identified and characterized peptides showed antibacterial, antifungal and antioxidant activity. Indeed, it contained the target peptide, neokyotorphin, which has antimicrobial and antioxidant activities. Therefore, the EDBM is applicable to the transformation of bovine hemoglobin into bioactive peptides containing a low concentration of mineral salts.

3591 Preparation of Quercetin Mono-Esters and Their Antioxidant Activity as Affected by the Acyl Chain Length 1338988 Han Peng Memorial Univerisity of Newfoundland Lipid Oxidation and Quality Poster Session Lipid Oxidation and Quality@@@Edible Applications Technology Objective: Due to the potential adverse effects of synthetic lipophilic antioxidants, research on natural sources of antioxidants such as quercetin has intensified. However, quercetin is a relatively polar molecule and may not be easily incorporated into food lipids. Therefore, investigating novel quercetin derivatives via enzymatic modification and evaluation of the antioxidant activity of the esterified products is of interest in this study. Materials and Methods: To achieve our objectives, we used a green enzymatic, ultrasonically-assisted process. Various saturated fatty acids with 2 to 18 carbon atoms were used as acyl donors in order to increase the hydrophobicity of quercetin. Nineteen different lipases and twelve different solvent systems were screened. Products prepared under most effective conditions were then tested for their antioxidant activity using the ABTS, DPPH, and metal-chelation methodologies. Results: The quercetin monoesters exhibited a lower ABTS radical scavenging ability (48.04-98.39% equivalents of Trolox, n/n) than the parent quercetin molecule (185.40% equivalents of Trolox). Similar results were found for the DPPH scavenging and ferrous chelation test. Overall, quercetin esters with short-medium chain length showed the highest antioxidant ability in both ABTS and DPPH as well as metal-chelation assays. Conclusion: The ultrasonication enhanced the esterification yield. The quercetin monoesters displayed a significantly higher chelation ability, but a lower radical scavenging capacity than quercetin itself. However, the monoesters so prepared were as effective as the traditional synthetic antioxidants (BHA, BHT, and TBHQ). Thus, acylated quercetins could serve as viable alternatives to synthetic antioxidants. However, preparation conditions may require further improvements.

3596 Seasonal Variation in FA and TAG Composition and its Influence on Physical Properties in Bovine MF 1338968 Sara Pacheco Wageningen University & Research Health and Nutrition Poster Session Health and Nutrition Seasonal variation in TAG composition occurs due to changes in feed according to the season, mainly driven by availability of fresh pasture. Variations in feeding regimes affect FA composition leading to changes in MF TAG composition, further influencing MF physicochemical and functional properties. The present study assessed the effect of seasonal variation in FA and TAG composition in bovine MF throughout a year and its effect on MF physical properties. Weekly pooled milk samples were collected from fourteen dairy factories in the Netherlands (May 2017 to April 2018). The samples were combined according to their respective month and analysed to characterize their physical properties. FA and TAG composition were analysed using GC-FID, SFC was determined with pNMR, and crystal network development was followed using oscillatory rheology (small deformation). Compared to winter in summer, when cows fresh grass intake increased, were found minimum concentrations of saturated low and medium Mw-TAGs as well as maximum concentration of unsaturated high Mw-TAGs. In winter the SFC and network strength increased measured against summer MF. These changes in SFC and network strength were correlated with changes in TAG composition and profile during the year. Saturated low and medium Mw-TAGs Cn30-36 and Cn42-46 increased the SFC and network strength and unsaturated high Mw-TAGs Cn50-54 decreased the SFC and network strength. This study shows the seasonal variation in FA and TAG composition and its effect on SFC and network strength in bovine MF, one of the first reports on a non-seasonal milking system.

3636 Scaling up high intensity ultrasound from a batch design to a scraped surface heat exchanger 1338945 Thais da Silva ULiège Edible Applications Technology Poster Session Edible Applications Technology@@@Processing The objective of this study was to scale-up the sonocrystallization process from a batch design to a continuous crystallization in a scraped surface heat exchanger (SSHE) using a low saturated palm-based fat. The sample was crystallized at 32, 30, 28 and 26°C (Tc) in batch and in a SSHE. High intensity ultrasound (HIU, 20 kHz, ½” tip, 50% amplitude, 57W) was applied for 10s in batch and in 3 pulses (10sON/10sOFF) in the SSHE. After crystallization samples were stored (48h/25°C) and analyzed for crystal microstructure, melting behavior, oil binding capacity (OBC), hardness, and viscoelastic properties. HIU improved the physical properties of the material when crystallized in batch at all Tc. The OBC increased at least 20% and G’ was five times higher, Tp and ∆H were lower, and crystals were smaller in sonicated samples (p<0.05). SSHE at 26°C was the only condition improved by HIU. G’ and hardness were the highest in sonicated SSHE samples crystallized at 26°C (141kPa, 4.5N) and these values were even higher that the ones obtained in batch. OBC was also improved in sonicated SSHE samples (77%) but in lower magnitude compared to the OBC obtained in batch (82%). No difference between melting parameters and crystal size were observed. At 28, 30, and 32°C a less elastic material was formed (70kPa, 14kPa and 2kPa, respectively) compared to non-sonicated samples (94kPa, 91kPa and 52kPa). These results show that HIU can improve the physical properties of fats in a SSHE under specific crystallization conditions.

3663 Synergistic effect of Starch Nanoparticles and Chitin Nanofibers on the Stability of 10% O/W Pickering emulsion 1339021 Yeong Sheng Lee Iowa State University Surfactants and Detergents Poster Session Surfactants and Detergents@@@Edible Applications Technology Particle-stabilized emulsion has gained much attention in recent decade because of its wide applications in foods, pharmaceuticals and cosmetics. The use of multiple emulsifiers has been shown to be a promising approach to improve the emulsion stability. Hence, the aim of this work is to compare the stability of emulsions stabilized by both SNPs and ChFs over storage time and different environmental factors: temperature, pH and ionic strength. SNPs were prepared by gelatinization, followed by a non-solvent precipitation method followed by OSA modification; while ChFs were purified and then subjected to acid hydrolysis to produce nanofibers. The effect of sonication on the emulsions was also investigated to compare the stability of regular and sonicated emulsions. Regardless of the nanoparticles used as stabilizers, sonicated Pickering emulsions were found to have significantly smaller droplets compared to non-sonicated emulsion. Furthermore, emulsion stabilized by combining both SNPs and ChFs had smaller droplet size and higher storage stability than when either one was used at equivalent concentrations. With the presence of both nanoparticles, the emulsion was stable at higher temperature and wider pH range, particularly when the pH is 7 or above. These observations indicated a synergistic effect of both nanoparticles on emulsion stability. The addition of NaCl showed limited impact on the emulsion stability, with maximum concentration of 200 mM. Droplet size of emulsions remained almost the same when the NaCl added was higher than 200 mM. The results demonstrated that overall stability of Pickering emulsions could be improved by using multiple solid particles.

3672 RapidOxy 100: An Innovative Solvent-Free Pre-Treatment to Assess Phenolic Compounds from Mustard and Canola Meal 1338996 Ruchira Nandasiri University of Manitoba Processing Poster Session Processing@@@Lipid Oxidation and Quality RapidOxy® 100 is a compact, automated instrument originally designed to determine the oxidative stability of both solid and liquid samples. The compact and portable design of RapidOxy® 100, and its built-in pressurized heating chamber, provides an environment for studying processing conditions. The feasibility of using oxygen or inert atmosphere provides the required environment to study our antioxidants through dry-heat treatment. The current study used RapidOxy® 100 to examine the impact of pressurized dry-heat treatment under nitrogen on the extraction of phenolic compounds. The study investigated the effect of different pre-treatment temperature-time combinations of 120, 140, 160 and 180oC for 2, 5, 10, 15 20 minutes on the subsequent extraction of phenolic compounds. Pre-treated samples were then extracted using a standard ultrasound extraction procedure with 70% (v/v) methanol as the extractant. The major phenolic compounds identified by HPLC in canola were sinapine, sinapic acid, canolol. Other flavor-active kaempferol derivatives in the extracts including kaempferol 3-O-β-sophoroside and kaempferol 3-O-(2‴-O-sinapoyl-β-sophoroside) were tentatively identified using mass spectrometry. The optimum RapidOxy® condition for the maximum recovery of canolol was 160oC for 10 minutes. RapidOxy® 100 proved a versatile instrument for enhancing the extraction of phenolic antioxidant compounds.

3736 Thermal and structural properties of emulsions structured by double gelation. 1338949 Elena Dibildox Alvarado Universidad Autónoma de San Luis Potosí Edible Applications Technology Poster Session Edible Applications Technology@@@Industrial Oil Products In order to provide greater stability and strengthen the structuring and functionality of low-fat emulsified oily systems that are rich in unsaturated fatty acids, has been studied structuring by double gelation (e.g., oleogelation in oil phase and hydrogelation in aqueous phase ) of margarine type emulsions. Bigelated emulsions can retain the advantages of the oleogels and hydrogels that make them up and it´s expected that, due to the synergy of the phases, their stability and consistency increase. The gelation of the oil phase was carried out in high oleic palm oil (HOPO) and beeswax as oleogelante (BW; 3 and 5%), monitoring its thermal and rheological properties, solids content (% SC) and structure crystalline by microscopy. Thus, the presence of 5% of BW in oleogels led to a better structuring of the system (elasticity> 60KPa and yield effort> 10%) with a %SC of 10.81. On the other hand, the structuring of the aqueous phase with xanthan gum (XG), low methoxyl pectin (LMP) and carboxymethyl cellulose hydrogels, showed that concentrations of 1 and 2% of GX and LMP generate emulsions of high mechanical stability without significant changes in the distribution and drop size. The results obtained indicated that the double gelation structuring of emulsions with 3% BW and 1% GX or PBM, can have a positive synergistic effect on their structural properties by decreasing the droplet size that leads to greater stability and consistency in the emulsion, a fact that will strengthen the functionality of commercial margarine.

3738 Techno-economic analysis of solvent extraction of soybean oil and coproduction of fermented meal 1338982 Yining Wang Visiting scholar, The University of Tennessee Xiaofei Ye University of Tennessee Industrial Oil Products Poster Session Industrial Oil Products Development of antibiotic-free feed and demand for high feed protein prompted efforts on technologies associated with the production of biologically treated feed. Soybean meal obtained after oil extraction is commonly used as a protein source for many livestock diets due to its high protein content, balanced amino acid composition, and rich minerals and vitamins. However, soybean meal contains many anti-nutritional factors, decreasing the absorption of nutrients. After microbial fermentation, these anti-nutritional factors can be effectively reduced, and at the same time, active substances such as probiotics and prebiotics can be produced. In order to study the potential synergy effect and economic benefits, a computer model for soybean processing is established based on combined data of industrial soybean oil extraction and solid state fermentation technology. The simulation framework includes soybean preparation and extraction, mixed oil distillation, and fermented soybean meal production. Sensitivity analysis in response to the market value of soybean, soybean oil, and the fermented soybean meal, the source and cost of hexane recycling, and the changes in process kinetics will also be presented.

3742 Rice-bran albumin is resistant to digestion and adsorbs glucose 1339007 Chiaki Sugimoto Nihon University Protein and Co-Products Poster Session Protein and Co-Products Although rice bran is known to be rich in dietary fiber and protein, it is mainly used for low-value-added products such as feed and fertilizer, and approximately 500,000 tons are discarded annually. We have already shown that rice endosperm albumin (RA) is resistant to digestion and adsorbs glucose like dietary fiber. If rice bran contains albumin that has an RA-like property, it can be used in various foods as a functional food material to control blood glucose concentration. In this study, we evaluated the glucose adsorption capacity of rice-bran albumin and the digestibility. Brawn rice was polished 10% from the surface to give red bran, and the next 10% afforded middle bran. After water-soluble fraction was extracted from each bran, albumin was obtained by ammonium sulfate precipitation. The amount of glucose adsorbed on rice-bran albumin was evaluated in vitro by measuring the diffusion rate of glucose from the solution containing rice-bran albumin in the upper chamber through semipermeable membrane to the lower chamber. The digestibility was evaluated by SDS-PAGE after treating albumin solution with pepsin and pancreatin. Glucose-diffusion rate decreased in the presence of red or middle-bran albumin. The decrease in glucose diffusion rate by bran albumins was larger than that by RA and carboxymethyl cellulose. After pepsin and trypsin treatment, high-molecular-weight peptide of 14 kDa remained only in case of middle-bran albumin. In conclusion, middle-bran albumin adsorbed glucose and was resistant to digestion, being expected to suppress glucose absorption in the small intestine in vivo like RA.

3762 Sensory perception of linoleic acid in oil and water 1338951 Melissa Marsh Utah State University Edible Applications Technology Poster Session Edible Applications Technology@@@Health and Nutrition The objective of this study was to evaluate taste and flavor perception of linoleic acid (LA) in two different media: oil and water. Twelve panelists were recruited from the local community and their perception of LA was measured using threshold tests. LA perception was measured in soybean oil (SBO) and in water by forming an oil-in-water emulsion. The tests were performed under red light to minimize visual cues. During the tests, panelists used nose clips to minimize flavor cues and record only taste gustatory responses. The tests were repeated without the use of nose clips to collect information about flavor perception. Results show that taste threshold values of LA were significantly higher (p 0.05). Oil threshold values obtained with nose clips (1.51 ± 0.22%) were significantly higher (p<0.05) than the ones obtained without nose clips (0.31 ± 0.03%). A similar trend was observed for emulsions where threshold values were 0.082 ± 0.01% when tested with nose clips and 0.017 ± 0.009% when tested without nose clips (p<0.05). These results suggest that flavor cues, such as the presence of volatile compounds might play a role in the perception of LA and that other components present in the oil, such as free fatty acids, might interfere with the perception of LA.

3781 Effect of High Intensity Ultrasound on Cavitation and Physical Properties of Interesterified Soybean Oil 1338954 Juhee Lee Utah State University Edible Applications Technology Poster Session Edible Applications Technology@@@Processing The objective of this research was to determine the effect of high-intensity ultrasound (HIU) on the crystallization of an interesterified soybean oil. Samples were crystallized at 24°C and 34°C with and without the exposure to HIU (3.2 mm-diameter tip, 20kHz frequency, 216 µm amplitude, 10s) and stored at 25°C for up to 24 weeks. Physical properties such as solid fat content (SFC), melting enthalpy, melting peak, and elasticity were measured after 60 min crystallization and after storage at 25°C for 48 h, 4 weeks, 12 weeks, and 24 weeks. Hardness of the sample was measured after storage at 5°C for 48 h. An increase in SFC and melting enthalpy was observed for sonicated samples crystallized at 34°C and an increase in elasticity was observed for sonicated samples crystallized at 24°C (p<0.05). Elasticity of the non-sonicated samples crystallized at 24°C was lower (p<0.05) for samples stored at 25°C. HIU increased (p<0.05) the hardness of the samples crystallized at 34°C and stored at 5°C for 48h (0.85±0.04 to 2.23±0.25 N for the non-sonicated and sonicated samples, respectively). No significant change was observed in physical properties of sonicated samples crystallized at 24°C and 34°C during the 24 weeks of storage. Bubble dynamics were also investigated during sonication using a laser set-up and a hydrophone. Bubble dynamics results showed the presence of a bifurcated streamer for samples sonicated at 34°C but not for the ones sonicated at 24°C. These results suggest the presence of a bifurcated streamer might affect HIU efficiency.

3784 Surfactant Interactions Observed Through HLD 1339024 Michael Warren University of Oklahoma Surfactants and Detergents Poster Session Surfactants and Detergents Many consumer and industrial applications require mixtures of surfactants of various functionalities, including especially mixtures of nonionic and anionic surfactants. One advantage of such mixtures is that they exhibit nonideal behavior. The Hydrophilic Lipophilic Deviation (HLD) is a powerful tool for understanding the specific surfactant interactions and subsequent properties in solution through phase behavior experiments. The HLD parameters, K and Cc, reflect the underlying hydrophile and lipophile interactions. In this work we provide evidence that the hydrophile of the surfactants have a part in the sharing of interfacial water, where the most prominent nonideality is found for mixtures of anionic and nonionic surfactants. Mixed surfactant solutions tend to behave as more hydrophobic than expected from ideal mixing behavior; however, the nonideality can be neglected below certain molar ratios. The lipophile interaction term, K, is indicative of the surfactant’s behavior with a nonpolar oil and is an important term for understanding the surfactant’s overall behavior. Extracted K-values from a range of phase behavior experiments are shown to agree with 2D NMR results as well as to correlate with the surfactant’s CMC and solubilization capacity. Further, we will show that K’s from anionic and nonionic surfactants can be correlated with the total number of carbons in the lipophile. This correlation provides a convenient method of estimating the K-value of a surfactant without performing phase behavior tests.

3788 Effect of oil content and composition on the properties of egg-SPI proteins stabilized emulsion gel 1338955 Nuria Acevedo Iowa State University Edible Applications Technology Poster Session Edible Applications Technology@@@Protein and Co-Products Soybean protein isolate (SPI) is widely used in commercial food applications due to its wide functionality and nutritional value. Yet, its gelling properties are not adequate to be used as only ingredient and it is always used with other constituents in industrial production. The objective of this work was to determine the effect of oil content and composition on the rheological properties, texture, liquid/oil loss and microstructure of egg-SPI proteins stabilized emulsion gel. Three types of oil, namely, soybean oil, olive oil and menhaden oil were chosen. Results showed that the viscosity of emulsions progressively increased as the oil content increased from 5% to 20% (w/w) and emulsions with soybean oil had the lowest viscosity. Both storage modulus (G’) and loss modulus (G’’) of emulsion gels increased with the increase of the oil content. An increase in the oil content led to higher hardness and chewiness but a decrease in springiness and cohesiveness. Moreover, water loss and oil loss declined when the oil content increased and a strong linear relationship was observed between these two properties and hardness. The analysis of the microstructure revealed that emulsion gels exhibited smaller pore sizes and a denser structure as the oil content increased. However, slight differences among emulsion gels with various composition of oil were observed. All the findings above indicated that protein-coated oil droplets acted as active filler in emulsion gels. Furthermore, the oil content rather than the oil composition had more influence on the gelling properties of egg-SPI emulsion gels.

3812 Bio-degradative Studies on Targeted C8-c36 N-alkane Hydrocarbon Analogues Using Novel Bacterial Isolates and Bacterial Hybrid Systems. 1338934 Ajay Bissessur University of KwaZulu-Natal Biotechnology Posters Biotechnology@@@Industrial Oil Products Hydrocarbon analogues and their susceptibility to degradation by bacterial isolates is a topic less explored since more focus is drawn toward the degradation of hydrocarbon blends such as waste oils due the environmental hazard it poses. It is the selectivity of bacterium isolates and susceptibility of n-alkane analogues that is vital in assessing the degradative effect of the bacterial isolates on these waste oils feedstock, which comprise of a range of hydrocarbon analogues. The efficiency of biodegradation implemented on a range of n-alkanes by bacterial isolates V2, D9 and Hybrid systems (V2:D9, 1:1) were confirmed and identified by GC-FID with observed biodegradation for an alkane range between C8-C36 (1.2 - 38.7 %). The n-alkane analogues ranging from C8-C36 degraded at a rate proportionate to their individual chain length with larger chains requiring a longer degradation time. On the other hand, liquids alkanes in the range C8-C16 (22.1 – 38.1 %) proved to be more susceptible to degradation in comparison to the solid alkanes ranging C18-C36 (1.2 – 25.8 %). It can thus be suggested that solid n-alkanes are perceived to undergo a ‘lag phase’ prior to the onset of degradation, and display a higher degree of hydrophobicity as well as lower surface interaction than liquids.

3848 Valorization of Canola Meal Proteins Through Acylation with Lauroyl Chloride 1349362 Sumudu Warnakulasuriya University of Saskatchewan Protein and Co-Products Poster Session Protein and Co-Products Non-reversible structural changes in canola seed protein, during oil extraction process, consequently affect its nutritional and functional value. Valorization of commercial canola meal (CCM) can be achieved through generation of amino acids and converting them into functional molecules. The objective of this study was to generate a mixture of N-acyl amino acids of CCM hydrolysates, to be used as functional molecules with surfactant properties. Ethanol (99%, v/v) pre-treated CCM (45%, w/w protein) was alkali-treated twice (pH 12, 1 h, ambient temperature with mixing) to extract proteins. Acid hydrolysis of the proteins was conducted on the protein extracts using 4 M H2SO4 for 24 h at 110 °C (2.0 mL of acid per 5.0 mg of protein). The protein hydrolysate was N-acylated using lauroyl chloride through Schotten-Baumann reaction (at pH 11), followed by treating with ethanolic NaOH to obtain sodium salt of N-lauroyl amino acids. Selected individual amino acids, abundantly found in canola meal (lysine, leucine and valine), were also acylated and structures were characterized by NMR and FT IR. Alkali-extracted protein fraction contained 46% (w/w) proteins (as N basis, 6.25 conversion factor). Acid hydrolysis resulted in 65% (w/w) recovery of amino acids from the extracted meal protein and contained aspartic acid, glutamic acid, glycine, arginine, proline and leucine in 6.0, 17.3, 4.4, 4.9, 4.7, and 4.4 % (w/w) respectively. The hydrolysate contained approximately 77 % of the total amino acids present in the meal protein fraction and provided a satisfactory quantity of amino acids for further reactions.

3875 Cosmetic Recalls and the Evolution from Traditional Preservatives 1339026 Alexandra Mozina Active Concepts, LLC Surfactants and Detergents Poster Session Surfactants and Detergents@@@Biotechnology Many professionals in the Cosmetic Industry are calling out the movement towards non-traditional “preservatives” as the reason for recent microbial contamination recalls. The goal of this investigation was to address the commonly used preservative systems involved in cosmetic recalls from January 2017-June 2019, as well as highlight the importance of proper plant hygiene to ultimately minimize the quantity of recalled products in the future. After examination and quantification of cosmetic recalls in the United States from January 2017-June 2019, over 94% of recalls due to microbial contamination are likely a result of poor plant hygiene, rather than ineffective preservative systems. A product that has been compromised before reaching the consumer would indicate premature contamination due to a hygiene malfunction within the manufacturing plant. Preservative systems are not designed to eradicate pre-existing contamination in a formulation, but rather, prevent contamination during consumer use. 87% of the 146 cosmetic products recalled from January 2017-June 2019 were due to microbial contamination. 94% of these recalled products deemed unsuitable for sale utilized a traditional preservative system, such as: parabens, formaldehyde releasers, phenoxyethanol, organic acids, etc. Alternative technologies for preservation, including leuconostoc/radish root ferment filtrate, xylitol or natural oils, were present in only 6% of products recalled for microbial contamination. With only 6% being non-traditional preservative systems, it cannot be true that non-traditional preservative systems are the reason for improperly preserved cosmetic formulations. The preponderance of recalls occur in systems with traditional preservative systems, making it clear that the issues lie with plant hygiene.

3886 Evolution of 1H NΜR profiling database of EVΟΟs blends with specific geographical origin 1338907 Francesca Calò Department of Biological and Environmental Sciences and Technologies, University of Salento (Italy) Analytical Posters Analytical@@@Health and Nutrition The global demand of EVOO grew steadily due to its nutritional properties, leading to new countries entering the market as producers. In this context, it is necessary to guarantee the food safety for high value EVOOs through a scientific control method against frequent adulteration scandals. 1H NMR associated to chemometric analysis is a useful tool in order to certify the reliability of a declared geographical origin. The concept behind this scientific approach is not to have an absolute answer in a single global database but to provide a specific product origin certificate. This food fingerprinting system has enabled the creation of a tailor-made database. Our activity is focused on the implementation of this 1H NMR profiling database. The quality confirmation of validated oils is also given by the basic analysis of both industrial, and non-industrial oils obtained through the micromolishing process. The research is expanded from the Italian and in particular Apulian [1] and Tuscan [2] EVOOs to the organic community and non-community ones. This allows us to recognize the presence of olive oils coming from different areas, as well as their relating features. The method evaluates shares of different oils inside a blend. Thus, the 1H NMR-based metabolomics profiles collection represents a powerful instrument for assessing EVOOs origin and authenticity in the world production. [1] Girelli, C.R.; Del Coco, L.; Papadia, P.; De Pascali, S.A.; Fanizzi, F.P. PeerJ 2016. [2] Girelli, C.R.; Del Coco L.; Zelasco, S.; Salimonti, A.; Conforti, F.L.; Biagianti, A.; Barbini, D.; Fanizzi, F.P. Metabolites 2018.

3894 Rapid Separation of Fatty Acid Methyl Esters with a 90-m Cyanopropyl-methylpolysiloxane GC Column 1338909 Gustavo Serrano Izaguire Agilent Analytical Posters Analytical@@@Edible Applications Technology The GC analysis of fatty acids as their methyl esters derivatives (FAMEs) is an important tool in the characterization of fats in the determination of total fat and trans-fat content in foods. Traditionally, the detailed separation of complex FAMEs requires the use of a long (100 meters or more) capillary column coated with a high polarity cyanopropyl stationary phase to differentiate between the multiple FAME isomers. However, some of the carbon chain lengths usually overlap on the high polarity phase, causing problems in peak identification. Therefore, long analysis time (more than 70 minutes) is required to achieve good FAME separations. The Agilent J&W DB-FastFAME GC column was specifically engineered for the fast separation of FAME mixtures, including some key cis-trans separations. This application shows that the 90m DB-FastFAME GC column can effectively separate 57-component FAME mixture including 37 representative FAMEs and some representative trans FAMEs within 40 minutes, and most of cis-trans isomers can be baselined separated. Analysis of 63-component FAME mixture on DB-FastFAME GC column also demonstrates that DB-FastFAME capillary GC columns can provide rapid analysis and the necessary selectivity to resolve cis-trans pairs in food samples to ensure the food conforms to label requirements.

3910 Simplification of Lipid Extraction Method and Applicability of New Calb in Fatty Acid Distribution Analysis. 1338910 Mamiko Mochizuki Shizuoka Prefectural Research Institute of Fishery Analytical Posters Analytical@@@Biotechnology A new method analyzing FA distribution in TAG (Joint JOCS/AOCS Official Method Ch 3a-2019) is advantageous to be applicable to fish oil and milk fat with PUFAs and short-chain FAs. These oils are out of scope in the conventional method (ISO 6800-1997) using pancreas lipase. The official method Ch 3a consists mainly of 3 steps; 1) Regioselective degradation of target TAG to 2-MAG using immobilized Candida antarctica lipase (CALB); 2) SPE fractionation of 2-MAG; 3) FA composition analysis by GC. To the procedure, a novel and quick lipid extraction method was combined for the first time, using trout salmon meat as a starting material in this study. Prior to step 1 of Ch 3a, lipids in fish meat were extracted by one-step FA extraction method (doi:10.1111/1750-3841.13850) using extraction columns. The time for the extraction was reduced to 5 min/sample by the method from 30 min/sample by the conventional, Folch method. Sufficient amounts of lipids for Official Method Ch 3a were obtained by increasing the column load 6 times to the original instruction. The two extraction methods gave similar FA composition and accuracy. Furthermore, newly developed CALB, Lipase CL”Amano”IM (Amano Enzyme) was used as an alternate for Novozym 435 in step 1. In step 2, SPE column Sep-Pak silica (Waters) was replaced by Inert-Sep SI (GL Science). The substitutions gave similar results in FA distribution in lipids extracted from trout salmon meat analyzed by Official Method Ch 3a.

3917 Developing Granular Solids for Use in Industrial and Consumer Markets 1339027 Sebastian Pfuetze Glatt Ingenieurtechnik GmbH Surfactants and Detergents Poster Session Surfactants and Detergents@@@Processing Particles at the size between 100 and 3,000 µm have many benefits in industrial processes and consumer products. They are not dusty, they flow freely and they can be utilized by automated transport and dosing devices. Since they do not spill (like liquids) or emit dust (like powders) they are also very safe products. Fluid bed technology can be used to generate such particles from liquid and or powdery raw materials. The liquid may be a solution, a suspension or a melt and the end product can be customized for attributes such as particle size distribution, spherocity and bulk density. Multiple industries also see a strong interest in adding a layer to the granule’s surface, thus adding a special function to the granule or controlled release of a core material. Fluid beds can also be used for such applications and can add coatings of various types at coatings weights between .5% to 20%. In addition to the production methods above, applications for the detergent, cosmetics and food industry will be presented.

3923 Fungal Inoculation by Trichoderma Reesei and Aspergillus Sp. on Glycine Max Seeds at Varying Maturity Level to Enhance Glyceollin Production 1338939 Andrea Zavadil South Dakota State University Biotechnology Posters Biotechnology@@@Protein and Co-Products Glyceollin is a phytoalexin synthesized from the isoflavone daidzein. Both glyceollin and isoflavones such as daidzein have known health benefits to human and animals. Glyceollin production levels vary among different soybean varieties, and fungal strains used can impact glyceollin production in soybeans. In this study, glyceollin expression was induced by fungal inoculation (Trichoderma reesei and Aspergillus sojae) of soaked and dehulled soybeans, which were further allowed to germinate for 120 h. Samples were withdrawn at 0, 24, 48, 72, 96, and 120 h and freeze dried and ground for further analysis. The HPLC s was conducted to determine glyceollin I, II, and II, and isoflavone production. No glyceollin was detected at 0 h, irrespective of soybean variety tested, and fungal strain used. However, glyceollin level started to increase after 24 h of incubation. With the A. sojae as an inoculum, the glyceollin levels were increased by 100-310% at 120 h of incubation as compared to. T. reesei inoculated soybeans. Additionally, soybeans with varying maturity level were tested to determine if soybeans with lower or higher maturity benefited the glyceollin production. Among the varieties tested there was an increase in glyceollin production as maturity increased; for example, the glyceollin concentration of 0.317±0.111 mg/g ay maturity level of 3.5 and 1.349 mg/g glyceollin with the maturity level of 6.9 was achieved with A. sojae inoculated soybeans. If glyceollin can be consistently produced in high quantity, it has the potential to be used as a natural antimicrobial for animal diet, particularly swine.

3943 Enzymatic release of dipeptidyl peptidase-4(DPP-4) inhibitors from pigeon pea proteins: In silico and wet-lab assessments 1339012 Ruth Boachie University of Ottawa Protein and Co-Products Poster Session Protein and Co-Products Objective: Evidence supporting the accuracy of bioinformatics approach to predict bioactivity of peptides is limited. In this study, the potential of nutrient storage proteins in pigeon pea as precursors of DPP-4 inhibiting peptides were assessed with in silico simulations and validated with wet-lab experiments. Methods Used: Pigeon pea proteins and sequences were obtained from UniProt Knowledgebase (UniProtKB). In silico physicochemical properties were determined with the ProtParam feature. Theoretical hydrolysis was conducted with ‘enzyme(s) action’ in BIOPEP-UWM. Activity of fragments potentially released by selected enzymes were calculated. In vitro, proteins were extracted from pigeon pea flour by alkaline solubilization and acid precipitation. Enzymatic hydrolysis was conducted, and free amino nitrogen content was determined using the o-phthalaldehyde (OPA) assay. Protein profile of proteins and their hydrolysates were analyzed with SDS-PAGE. Particle characteristics, surface hydrophobicity, and DPP-4 inhibition were also determined. Results: In silico, 40 pigeon pea proteins evaluated had 46% of amino acids associated with DPP-4 inhibitory activity of peptides. After virtual hydrolysis, pepsin had the highest theoretical degree of hydrolysis, and bioactivity of released DPP-4 inhibiting peptides, compared to papain and thermolysin. In vitro, hydrolysates dose dependently inhibited DPP‐4 activity. Thermolysin however released the most active DPP-4 inhibitors with an IC50 at 3.90 mg/ml. The hydrolysates contained similar amino acids but different particle sizes. Conclusion: Using in silico and wet-lab analyses, this study demonstrated that proteins from pigeon pea, an underutilized legume, can be precursors of DPP-4 inhibitors for possible application in functional foods for managing Type 2 diabetes mellitus.

3944 Homogeneous triacylglycerol tracers can impact fat crystallization and its lipolysis rate under simulated physiological conditions 1338973 Marie-Caroline Michalski INRA Health and Nutrition Poster Session Health and Nutrition@@@Edible Applications Technology Objective/Hypothesis: In postprandial clinical trials, stable isotope-labeled triacylglycerols (TAGs) as tracers can be added to the ingested fat in order to track its absorption and metabolic fate. Because most TAG tracers contain saturated fatty acids, we tested the hypothesis that such tracer addition may impact fat crystalline properties and lipolysis by digestive lipases. Methods Used: we monitored the thermal and polymorphic behavior of anhydrous milk fat (AMF) enriched in homogeneous TAGs tracers and compared it with the native AMF using DSC and power XRD. As tracers, we used a mixture of tripalmitin, triolein and tricaprylin at 1.5 and 5.7wt% (concentrations used in clinical trials). We further tested the impact of tracers on the lipolysis of AMF using a static in vitro model of duodenal digestion. Results: The addition of TAG tracers modified the AMF melting profile, especially at 5.7wt%. Both AMF and AMF enriched with 1.5wt% tracers were completely melted around 37°C (close to the body temperature), while the AMF enriched with 5.7wt% tracers remained partially crystallized at 37°C. Regarding the kinetics of AMF polymorphic transformation, while only β’ form was observed in the native AMF, the β-form was detected in the AMF containing 5.7wt% tracers. Lipolysis of AMF enriched with 5.7wt% tracers was delayed compared with that of AMF and AMF enriched with 1.5wt% tracers. Conclusions: Low amounts of TAG tracers including tripalmitin do not have a high impact on fat digestion, but one has to be cautious when using higher amounts of these tracers.

3948 Tailoring Almond Protein Extraction for Improved Extractability, Functionality, and Biological Properties 1339013 Juliana Leite Nobrega de Moura Bell UC Davis-CA Protein and Co-Products Poster Session Protein and Co-Products@@@Processing The enzyme-assisted aqueous extraction process (EAEP) enables the fractionation of food matrices into oil-, protein-, and fiber-rich fractions that can be further converted into food, feed, and fuel, without the use of flammable solvent. Our research group investigated the effects of extraction conditions on oil and protein extractability, recovery of the extracted oil (i.e., cream de-emulsification), functional (solubility, emulsification, foaming properties) and biological (in vitro digestibility and allergenicity) properties of almond proteins. At pilot-scale, the use of protease to assist the extraction increased oil extractability from 62 to 67% and protein extractability from 65 to 76% compared with the aqueous extraction process (AEP). In addition, the cream fraction produced by the EAEP was easier to be de-emulsified compared with the AEP cream, regardless of the de-emulsification strategy employed. Under optimum conditions, enzymatic de-emulsification of AEP and EAEP creams led to oil recovery yields of 65.8 and 93.0%, while recoveries of 65.5 and 81.1% were achieved by chemical de-emulsification, respectively. More importantly, the EAEP significantly affected the functional and biological properties of the extracted protein. Higher protein solubility (30 vs 12%) and emulsification capacity (492 vs 402 g oil/ g protein) of the EAEP skim were observed at acidic pH (5.0), where almond protein solubility is hindered, compared with the AEP skim. Similarly, higher in vitro digestibility (88 vs. 80%) and reduced immunoreactivity (75% reduction) were observed for the EAEP skim. These results highlight the importance of processing optimization to improve extractability and recovery while aiming target functional and biological properties.

3957 Method Development for Rapid Analyses of Palm Minor Components 1338911 Mei Han Ng Malaysian Palm Oil Board Analytical Posters Analytical@@@Processing Objective / Hypothesis : Due to their minute concentrations, analyses of minor components in oil usually involve tedious sample treatment and preparations. The lack of authentic standards also contributes to the difficulty in analyses and calibrations, especially for tocotrienols and individual palm carotenes. With advancement in technologies, the tedious steps of sample pretreatment prior to analyses can be drastically reduced. This is applicable to the groups of minor components (carotenes, tocols, sterols, coenzyme Q) as well as individual compounds in each of these groups. Methods Used A single comprehensive SFC method for analyses of palm carotenes, tocols, sterols and squalene is developed. LOD, LOQ, linear range as well as the calibrations of these minor components are taken into consideration. Methods were also developed to calibrate the individual palm tocols (tocopherols, tocomonoenol and tocotrienols), as well as individual palm carotenes in the absence of authentic standards. Results A single comprehensive SFC method for the analyses of minor components in oils has been developed. Total analyses time, starting from sample pre-treatment, preparation and analyses of different groups of components which often require different analytical tools / detection is drastically reduced. Individual palm tocols and carotenes were also analysed and calibrated in the absence of authentic standards. Crosscheck conducted revealed the methods to be accurate and reliable. Conclusions The method developed for the single analyses of palm minor components is rapid, reliable and accurate. This method is able to reduce the duration needed for analyses, thus saving time, cost and reducing backlog.

3972 Electrochemical Characterization of Synthetic Dendritic Antioxidants 1338912 Matthew Fhaner University of Michigan-Flint Analytical Posters Analytical@@@Lipid Oxidation and Quality Research interest on plant-based novel-antioxidant targets has grown over the past decade. One class of antioxidants that has drawn attention are flavonoids, due to their significant health benefits ranging from anti-inflammatory to anti-cancer properties. Some species, such as Quercetin, which is one of the most abundant flavonoids, have also been found to produce negative health consequences in the presence of transition metals or depending on the moiety present on the antioxidant species. Therefore, investigations into synthetic polyphenols provides a route for creating antioxidant candidates with well-defined structures and predictable properties. One mechanism to synthesize polyphenol species is as through repetitive synthetic steps resulting in a dendritic structure. Antioxidants synthesized in this manner may produce “dendritic effects”, which can improve solubility and increase antioxidant efficiency. Our research interests have centered on investigating antioxidant efficiency through electrochemical methods. In this work, square wave voltammetry was utilized to obtain characterization insights for various dendritic antioxidants. Lower limits of quantitation and detection, along with oxidation potentials, and voltammograms were collected for each dendritic species. It was also noted, that dendritic antioxidants produced an exponential change in analytical signal in relation to change in concentration. This exponential relationship between analytical signal and concentration has not been observed with non-dendritic species we have previously studied such as sesamol, rosemary extract, and butylated hydroxytoluene.

3982 Effect of Heat Pre-treatment on Polypeptide Size, Structure and Functional Properties of Yellow-field Pea Proteins 1339014 Nancy Asen University of Manitoba Protein and Co-Products Poster Session Protein and Co-Products@@@Processing Thermal treatment of pea proteins at >82 °C may improve the structural flexibility, hence enhancing its techno-functional performance in food systems. This study investigated how heat pre-treatment of pea protein at different pH values affects soluble polypeptide size and impacts functionality in foods. A 10% (w/v) slurry of a commercial pea protein concentrate (PPC) was prepared using distilled water and adjusted to pH 3, 5, 7 and 9. The mixtures were then heated in a water bath at 100 °C for 30 min, cooled immediately in an ice bath and then centrifuged at 7, 000 x g for 30 min. The supernatant was passed through a membrane with 30 and 50 kDa cut-off to collect the 50 kDa fractions, which were then compared to the native PPC (control) by analyzing polypeptide composition (SDS-PAGE), protein content, solubility, foaming and hydration properties, surface hydrophobicity and least gelation concentration (LGC). Statistical analysis carried out was three-way ANOVA at a significance level of α≤ 0.05. In comparison to the control, at all test pH, >50 kDa fractions showed improved solubility (>60%), oil holding capacity (>67%), protein content (~7%), foam capacity (>30%), foam stability (>65%), water holding capacity (>9%) and surface hydrophobicity for treatment at pH 9 (~50%). Least gelation concentration of the control was superior to all heat-treated fractions by ~20%. Heat-soluble pea proteins possess superior functionality that could enhance quality of food products such as beverages, baked goods, meats, sausages, yoghurt and whipped toppings.

4001 Antioxidant Properties of Water-Soluble Extracts of Bangladesh Vegetables 1339015 Razia Sultana University of Manitoba Protein and Co-Products Poster Session Protein and Co-Products Objectives/ Hypothesis: Fruits and vegetables are able to scavenge free radicals due to the presence of nutrients, secondary metabolites, and phenolic compounds. These antioxidants help to prevent different chronic diseases. This study aimed to determine the antioxidant capacity and total phenolic content (TPC) of the water-soluble extracts from edible portions of selected seasonal vegetables used in Bangladesh such as Brinjal, Indian Spinach, Kangkong, Okra and Stem Amaranth. Methods: Dry powder samples were extracted twice with distilled water at a ratio of 1:20 for 2 h at 60 ºC, centrifuged at 5600 x g for 30 min and the pooled supernatants were freeze-dried to obtain polyphenol extracts. Extracts were analysed for TPC, 2,2-diphenyl-1-1 picrylhydrazyl radical (DPPH) scavenging activity, Ferric Reducing Antioxidant Activity (FRAP) and Metal Ion Chelation Activity (MIC). Result: Amaranth extract exhibited the highest TPC at 206.36 mg GAE/g. The DPPH scavenging activity of all extracts increased with increasing concentration with pro-oxidant effect observed beyond 0.50 mg/ml. Nearly all the samples had more than 50% DPPH activity at 0.5 mg/ml. The highest FRAP activities were observed for kangkong (10.98 mM Fe2+ reduced), Brinjal (8.442 mM Fe2+ reduced) and Okra (9.46 mM Fe2+ reduced) at 1 mg/ml concentration. Finally, the highest MIC activities were also recorded at 1 mg/ml concentration for Indian spinach (46.27%), Kangkong (31.6%) and Okra (26.36%). Conclusions: Stem amaranth exhibited the highest antioxidant properties and TPC. These results show that the investigated leafy vegetables have the potential to be used as sources of antioxidant functional food ingredients.

4002 Functional Properties OF Isolated Green Lentil (Lens Culinaris ) Proteins 1339016 Etinosa Osemwota University of Manitoba Protein and Co-Products Poster Session Protein and Co-Products Objectives/Hypothesis: Interest in lentils has grown as a result of its economic value, health benefits and high protein content, which makes it a sustainable alternative to animal sources and gluten-based protein for food formulations. As a result, the aim of this study was to evaluate the functional properties of lentil protein isolate and fractions, which could determine its applicability to serve as ingredients in various food products. Methods: Lentil flour was defatted, then sequential extraction of the lentil protein isolates was carried out using the protein isoelectric precipitation (ISO) and ultrafiltration methods (MEM). Albumin (ALB), globulin (GLB) and glutelin (GLT) fractionations were carried out using the Osborne method. Functional properties of the protein isolates and fractions such as solubility, foaming and emulsifying properties, were then determined. Results: All samples were most soluble at pH 9 and least soluble at pH 5, with ISO and GLB (100.0 % and 100.0 % respectively) being both the most soluble at pH 9, and the least soluble at pH 5 (2.3% and 4.5% respectively). ISO recorded the highest foaming capacity (71.15%) at pH 5, while ISO and ALB also recorded the highest foam stability (100%) at pH 3 and pH 5. The most stable emulsions were also formed at pH 5 (ALB and GLT) and 9 (ISO). Conclusion: The results provide new information on the potential use of lentil protein fractions as novel ingredients for food formulation.

4012 The effect of shear-crystallization on fat crystallization of blends of palm oil and anhydrous milk fat 1338998 Filip Van Bockstaele Ghent University Processing Poster Session Processing@@@Industrial Oil Products The application of shear-crystallization often plays an important role in the production of fat based products such as shortenings/margarines but has been rarely reported. In this study, three blends of palm oil (PO) with anhydrous milk fat (AMF) (0, 25 and 50% AMF, w/w) were rapidly crystallized under static (using freezer) and shear condition (using scrapped surface heat exchanger). Various techniques including differential scanning calorimetry (DSC), X-ray Diffraction (XRD), polarized light microscopy (PLM), rheology and texture analysis were applied to investigate physicochemical properties of fat blends as well as their crystal morphology upon the long-term storage (4 weeks) at 5°C. The results revealed that shear-crystallization not only affected melting behavior of fat blends but also limited the polymorphic transformation from β’ to β crystals. Besides, the application of shear-crystallization helped improve significantly the storage modulus as well as the firmness of fat based products. Although the post-crystallization of low melting triacylglycerols (TAGs) in AMF occurred for both static and shear-crystallized fat blends during the storage accompanying with the firmness evolution, it affected more considerable crystal morphology of the latter. This phenomenon promoted the sintering between tiny fat crystals of shear-crystallized fat blends resulting in the formation of unwanted large aggregates (or granular crystals) with the size ranging from 100-500μm.

4027 Fatty acid and triacylglycerol composition of breast milk during different lactation stages 1338974 Tinglan Yuan Jiangnan university Health and Nutrition Poster Session Health and Nutrition@@@Analytical Human milk fat, with about 98% triacylglycerol (TAG), is the major source of energy for infants, the quality of which is important for infant optional development. This study analyzed the fatty acid (FA) profile of the total and sn-2 position and the TAG profile of breast milk samples from 103 healthy women during colostrum, transitional, and mature stages. The multicomponent analysis showed significant differences in FAs profiles of different lactation periods, due to that with relative percentage less than 1%. Transitional and mature milk has much higher level of medium-chain FAs (MCFAs), while colostrum contains more polyunsaturated FAs. Significant differences in the TAGs composition of breast milk from three lactation stages were also observed. The TAGs with high molecular weight and unsaturated FA, such as OPO (18:1-16:0-18:1) and OPL (18:1-16:0-18:2), were enriched in colostrum, while the TAGs containing MCFAs were more abundant in transitional and mature milk than that in colostrum. OPL, as well as linoleic acid which mostly located at the sn-1,3 positions of TAGs, was more common in the milk of Chinese women than in western women, while the most common TAG in breast milk from western women was OPO. Of note, the majority of the breast milk did not meet the standard for the ratio of linoleic acid /α-linolenic acid for infant formula. The study will facilitate the development of infant formulae in terms of the TAG composition more similar to human milk.

4033 Phenolics dynamics and infrared fingerprints during the storage of pumpkin seed oil and thereof oleogel 1338959 Vlad Muresan University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Edible Applications Technology Poster Session Edible Applications Technology@@@Lipid Oxidation and Quality Cold-pressed pumpkin seed oil is well known as a valuable source of bioactive molecules, including phenolic compounds. Besides their ability to totally or partially replace trans and saturated fats, oleogels are considered efficient tools for the protection and delivery of bioactives. Consequently, the present work aimed to assess individual phenolic compounds dynamics and infrared fingerprints during the ambient storage of pumpkin seed oil and thereof oleogel. For oleogels production, a 5% waxes ternary mixture was used (1% rice-bran, 1% sunflower, and 3% beeswax). Aliquots (30g) of liquid and gelled oil were sampled fresh (T0), after one (T1), and five months (T5), respectively. Phenolic compounds were extracted by traditional liquid-liquid extraction, followed by HPLC-MS quantification. FTIR (400-4000cm-1) was used for the evaluation of intermolecular forces between oleogelators mixture and oil, as well as for characterizing and monitoring the oxidative stability of oleogel and reference oil samples. Specific wavenumbers indicated oxidative processes in stored sample sets; storage time and sample clustering patterns were revealed by chemometrics. Isolariciresinol, vanillin, and caffeic and syringic acids were quantified. The main changes were determined for isolariciresinol, which decreased in liquid pumpkin seed oil samples from 0.77 (T0) to 0.37mg/100g (T5), while for oleogel samples from 0.64 (T0) to 0.41mg/100g (T5). A slight decrease of phenolic compounds was noticed initially, most probably caused by oleogelation thermal treatment. However, during the storage at room temperature, it was concluded that oleogelation technique used might show potential protection of phenolic compounds, higher phenolic contents being registered in oleogel samples.

4050 Amide Types of Chemocleavable Nonionic Surfactants Bearing a 1,3-Dioxolane Ring Derived from Diethyl Tartrate 1339031 Daisuke Ono Osaka Research Institute of Industrial Science and Technology Surfactants and Detergents Poster Session Surfactants and Detergents We have been investigating the preparation and properties of a series of acid- and alkali-cleavable surfactants which are designed to decompose into non-surface active species under mild conditions after fulfilling their original functions such as emulsification, solubilization, micellar catalytic activity, and so on. The decomposition properties can be controlled through adjustment of the solution’s pH. Low molecular-weight gelator is also attractive materials. In this work, amide types of chemocleavable surfactants bearing a 1,3-dioxolane ring were prepared by acid-catalyzed condensation of diethyl tartrate with fatty ketones or fatty aldehydes, followed by a reaction with amine without any expensive reagents or special equipment. We confirmed that they have good surface-active properties. Their detergency on artificially soiled cotton cloth was better than the reference detergent in hard water according to the Japan Industrial Standard Method. The reference detergent consisted of sodium n-dodecylbenzenesulfonate, which is a popular component in commercial detergents. The viscosity of the toluene solution containing the surfactant were higher than blank solvents.

4052 Cytotoxicity Evaluation of Free Phytosterol-Loaded Nanostructured Lipid in Caco-2 Cells 1338975 Valeria Santos Cognita Technology Health and Nutrition Poster Session Health and Nutrition@@@Edible Applications Technology The cytotoxicity evaluation of nanostructured lipid carriers (NLCs) loaded with free phytosterols (FPs), as bioactive compound, is the purpose of this research. NLCs were developed using edible fats and oils (high oleic sunflower oil, HOSO, and fully hydrogenated crambe oil, CR). NLCs were obtained by high-pressure homogenization (3 cycles/ 800bar) following a general formulation of 10% of the lipid phase and 90% (w/w) of the aqueous phase. Two NLCs systems were developed according to the lipid phase: NLC1 (FP+HOSO, 3/7) and NLC2 (FP+CR+HOSO, 3/1/7), 2% of Tween®80 was used as emulsiﬁer for both systems. NLC 1 and 2 presented, approximately, 174 and 195 nm. The toxicity of NLCs in cell culture was studied using MTT assay, employing Caco-2 (human colon adenocarcinoma) cells. Caco-2 cells were exposed to five different NLCs concentrations, 0.1, 1.0,10, 25 and 50 µl/mL. The relative cell viability was expressed as a % of the control group (cells with no particle exposure). The NLC1 presented values of viability of 91.74±5.63 and 146.52±6.51% at lower and higher concentrations; while NLC2 showed 110.17±6.34 and 103.07±1.76% of cell viability at lower and higher concentrations. Whereas the MTT test considers a normal variation of 20% in responses, considering the metabolic activity variations of cells, at the evaluated concentrations, these NLCs presented safe for this kind of cells, under the test conditions. So, the NLCs loaded FPs can be considered a safe option to be applied as a bioactive delivery system into foods. FAPESP Grant Number: 2018/22025-9

4053 Lipid Nanoparticles Developed with Edible Ingredients 1338961 Valeria Santos Cognita Technology Edible Applications Technology Poster Session Edible Applications Technology@@@Processing This study aimed to develop lipid nanoparticles (LNs), using edible fats, oils, and emulsifiers. LNs were developed by high-pressure homogenization (3 cycles/800bar) with 10% of lipid phase and 90% (w/w) of aqueous phase. Regarding lipids, two systems were developed, the first composed by only fully hydrogenated crambe oil (CR) and the second composed by combining high oleic sunflower oil (HOSO) and CR, at 70:30. For the two systems, two emulsifiers were also evaluated (2%), hydrolyzed soy lecithin (SL) and Tween®80 (T80). Four systems were finally obtained, CR+SL, CR+T80, HOSO/CR+SL, and HOSO/CR+T80. For all systems, the diameter (d.nm), polydispersity (PI) and zeta potential (ZP), were determined. The CR+SL and CR+T80 presented 287 and 363nm, PI of 0.3 and 0.4, and ZP -37 and -23mV. HOSO/CR+SL, and HOSO/CR+T80 showed 244 and 200nm, PI of 0.2 and 0.1, and ZP of -42 and -25mV. NLs developed with solid lipids (CR) presented higher diameters, the incorporation of liquid lipids (HOSO) contributed to diameters reductions, no matter the emulsifier. The same benefit was observed for PI, which was closer to 0 for nanoparticles with HOSO. ZP was most influenced by the emulsifiers, particles with SL showed a higher ZP than those with T80. The effect of HOSO can be possibly related to modifications in the crystalline structure of LNs, since it represents an inclusion of liquid lipids into a highly structured solid system. The combination of HOSO, CR and emulsifiers can be widely explored for food application, according to their sizes, PI and ZP. FAPESP Grant Number: 2018/22025-9

4066 Development in Palm Oil Sustainability 1338919 Yee Teng Moo Global Agri-Trade Corporation Analytical Posters Analytical@@@Industrial Oil Products With world population projected to increase to 9.7 billon by 2050, demand for oils and fats will increase by 250 mil MT from the current level of 228.5 mil MT. The oil palm, notorious for its highest oil yield amongst all oil crops, cultivated for its palm oil is seen as one of the solutions to address the demand without substantial increase in crop land hectarage. At the same time, as oil palm is ideally grown in the tropics, the conversion of land under tropical rainforest in growing regions has generated a debate about its sustainability. The consensus has been while palm oil is needed to feed the growing population, its growth needs to be done in an environmentally responsible manner strictly guided by sustainable standards. The objective of this review is to provide an overview of global oils and fats scenario with special emphasis on palm oil, introduce the issues surrounding palm oil sustainability and to discuss the development of key sustainable standards for palm oil that are currently in practice and new ones expected to come onstream soon; namely the Roundtable on Sustainable Palm Oil (RSPO) and the Malaysian Sustainable Palm Oil (MSPO).

4071 Functional Properties of Oat Protein Concentrates 1339017 Adeola Alashi University of Manitoba Protein and Co-Products Poster Session Protein and Co-Products Adeola M. Alashi 1, and Rotimi E. Aluko1* Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada R3T 2N2 Company by-products, usually go to waste, costing industries billions of dollars and contribute to industrial pollution or sold at minimal value as animal feed. Therefore, the objective of this study was to convert oat milling industrial waste to useful protein products that can be used as ingredients in the food industry. Oat is desirable as a food ingredient because of its bland taste, pleasant aroma and cholesterol lowering ability due to the presence of β-glucan. Oat flour samples with different initial protein and bran contents (10–21% and 3–15%) were used as starting material for protein extraction. The isoelectric precipitation (IEP) method with different pH shifts was used to obtain protein rich oat samples. The samples were used to form oil-in-water emulsions and foams at different concentrations and pH conditions. The protein contents and yields of the oat flour increased significantly after IEP protein extraction (82.10 ± 0.82 and 34.51 ± 0.79). Oat protein had a lower foaming capacity (20-30%) when compared to other standard plant proteins (soy, 50-60% and pea, 60-70% respectively). However, the emulsion stability (60-100%) and particle size distributions were comparable or better than soy (50-90%) and pea (50-100%) proteins depending on the concertation and pH used. The significant increase in yield and protein content of the isolated oat proteins, in combination with the associated functional attributes, make the IEP an economically viable method for their production and use as a functional food ingredient.

4075 Oral Administration of Solanum Macrocarpon Leaf Extracts Reduced Blood Pressure and Heart Rate in Spontaneously Hypertensive Rats 1338977 Olayinka Oluwagunwa University of Manitoba Health and Nutrition Poster Session Health and Nutrition@@@Protein and Co-Products Objectives/Hypothesis: Hypertension is one of the lifestyle-related disease of public health concern affecting more than 600 million people of the world population. Based on the potential side effects caused by antihypertensive drugs, phytochemicals may be better alternatives because of their safety, efficiency, and availability. Therefore, this study aimed to determine the ability of Solanum macrocarpon (SM) leaf polyphenolic extracts to reduce blood pressure and heart rate after oral administration to spontaneously hypertensive rats (SHR). In vitro inhibitions of angiotensin converting enzyme (ACE) and renin were also determined. Methods: Dried leaf SM powder (10 g) was extracted twice with double distilled water at ratio 1:20 for 2 h with continuous stirring at 60 °C and centrifuged at 10,000 g for 30 min. The supernatant was filtered, concentrated using a rotatory evaporator at 60 °C and the extracts screened and orally administered (100 and 500 mg/kg body weight) to SHR to test their potential antihypertensive activity. Result: Our findings revealed that systolic blood pressure was significantly (P < 0.05) reduced (up to 18 mmHg) by the SM extracts at 100 and 500 mg/kg body wt doses. Diastolic blood pressure and heart rate were also depressed by 12 mmHg and 27 beats/min, respectively using the 100 mg dose. Conclusion: Oral administration of the SM leaf extracts led to amelioration of hypertension and the associated excessive heart rate in SHR. The results suggest that the antihypertensive effects may be due to the dual inhibition of ACE and renin activities.

4076 Synthesis of Caffeic and Sinapic Mono and Di-esters and Evaluation of their Antioxidant Activities 1338994 Sylvie Dauguet Terres Inovia Lipid Oxidation and Quality Poster Session Lipid Oxidation and Quality Sunflower and rapeseed meals, agro-industrial by-products, could be used for the recovery of caffeic and sinapic acids1 respectively, two phenolic compounds known for their bioactive properties (antioxidant, anti-UV, antimicrobial…). The esterification of these phenolic acids with aliphatic alcohols improves their antioxidant activity in heterophasic lipid systems (oil-in-water emulsions, liposomes…) and even in cultured cells. This phenomenon, referred to as the “cut-off effect”, was attributed to a better location and accumulation of the lipophilic phenolic esters at the oil-water interface where lipid oxidation initiates. In this study we synthesized novel mono-esters (R-(CH2)n-OH) and di-esters (R-(CH2)n-R) of caffeic acid and sinapic acid with aliphatic α,ω-diols (HO-(CH2)n-OH) of increasing chain length and we first evaluated their antioxidant activities in a model oil-in-water (O/W) emulsion, as compared to caffeic acid and sinapic acid taken as references. Only a slight (or no) improvement of the antioxidant activity was induced by the mono-esterification of the phenolic acids, highlighting the negative impact of the hydroxyl group at the end of the alkyl chain. Conversely, a clear “cut-off” effect was observed for the di-esters series showing an improvement of the antioxidant capacity until an optimum was reached for the ester containing four carbons between the phenolic units. Thus, we concluded that phenolic acid di-esters could be used as strong antioxidant in O/W emulsions. Finally, all the esters were tested for their antiradical activity in homogeneous medium using the DPPH assay. Unfortunately, none of them showed a better antiradical capacity compared to the corresponding starting phenolic acid.

4078 Protein and amino acid ileal digestibility in human of sunflower isolates labelled with 15N 1339018 Sylvie Dauguet Terres Inovia Protein and Co-Products Poster Session Protein and Co-Products Sunflower is a good candidate for developing plant protein sources for human nutrition but suffers from a lack of data on the bioavailability of protein and amino acids. The aim of our study was to produce a sunflower isolate intrinsically labelled with 15N to precisely measure its digestibility in humans. Isotopic nitrogen enrichment of sunflower seeds was carried out using 15N fertilizer. The harvested seeds (30 kg) were deoiled by cold pressing and hexane extraction and were desolventized at low temperature (15N enrichments in the ileal contents by EA-IRMS. The digestibility of the amino acids was determined by measuring their 15N enrichment, by GC-C-IRMS and by quantifying the amino acids by UHPLC. The DIAAS (Digestible Indispensable Amino Acid Score) was thus calculated. The 15N enrichment and the protein purity of the isolate were 0.81 atom percent and 79.1%, respectively. The measured ileal digestibility was 86.0±4.0% of the nitrogen ingested. Ileal amino acid digestibility was 87.0±6.1% in average and varied from 64.4% for glycine to 91.0% for glutamate and glutamine. Digestibility of lysine was 84.4%, resulting in a 0.9 DIAAS value for lysine, a value close to our data previously obtained in rats. Sunflower protein despite a lysine deficiency can be extracted into a protein isolate.

4085 Crystallization properties of interesterified hardfats-soybean oil blends as a function of storage time 1338922 Mayanny Silva UNICAMP Analytical Posters Analytical@@@Edible Applications Technology The present work evaluated the effect of chemical interesterification on the crystallization properties of binary blends (50:50 %w/w) of hardfats from palm kernel (PKO), palm (PO), soybean (SO) and crambe oils (CR) with soybean oil, as a function of storage time. The modifications resulting from randomization were evaluated regarding polymorphism and microstructure for 60 days of stabilization at 25°C. The polymorphism was evaluated by X-ray diffraction (XRD). The analyzes were performed at room temperature in a Philips PW 1710 diffractometer (PANalytical, Almelo, Netherlands), using Bragg–Brentano geometry (θ:2θ). Crystal morphology was examined by a polarized light microscope (Olympus, model BX 50) and the images were captured with polarized light and ×20 magnification. The simple blends showed predominantly large spherulitic crystals which increased with storage time. Interesterification promoted significant reduction in crystal diameter in all blends, as well as increasing the number of crystals, characterized as needle-shaped. X-ray diffraction patterns of interesterified blends showed broader peaks than simple blends simple blends, due to the presence of multiple triacylglycerols in cell units accompanied by liquid oils. All interesterified blends presented the blends Of β'and β polymorphs, with predominance of polymorph β'. Thus, interesterification modified the crystalline habit of the evaluated blends, favoring the significant predominance of polymorph β'. This study demonstrated that chemical interesterification significantly modified the triacylglycerol composition, and consequently the crystallization properties of the blends, for hardfats with different compositions.

4086 Effect of chemical interesterification on the crystallization properties of soybean oil and microalgae hardfat mixtures 1338923 Kamila Godoi University of Campinas Analytical Posters Analytical@@@Edible Applications Technology

4088 Chemically interesterified hardfats-soybean oil blends: effects on crystallization characteristics 1338924 Mayanny Silva UNICAMP Analytical Posters Analytical@@@Edible Applications Technology The present work evaluated the effect of chemical interesterification on the crystallization properties of binary blends of hardfats from palm kernel (PKO), palm (PO), soybean (SO) and crambe oils (CR) with soybean oil (50:50 % w/w). The crystallization isotherm was obtained at 25°C by nuclear magnetic resonance spectrometer (BRUKER pc120 Minispec). The original Avrami equation was used to study the crystallization. Crystal morphology was examined by a polarized light microscope (Olympus, model BX 50) and the images were captured with ×20 magnification at 25ºC. The interesterification changed the curve shape of isotherms for all evaluated blends. Before the reaction, the curves were hyperbolic, after the reaction, however, the curves showed the characteristic sigmoid form of the Avrami model, in which crystallization occurs more slowly. Interesterification led to a decrease in SFCmax in all blends, an effect probably related to the reduction of trisaturated triacylglyderols and an increase in the dissaturated and monosaturated classes. The simple blends showed predominantly large spherulite crystals. Interesterification promoted significant reduction in crystalline diameter in all blends, as well as increased the number of crystals, which are now needle-shaped. This study demonstrated that chemical interesterification significantly modified the triacylglycerol pattern, and consequently the crystallization properties of the blends, for hardfats with different compositions.

4089 Microstructure and Crystallization kinetics in microalgae hardfat and soybean oil mixtures: effect of chemical interesterification 1338925 Kamila Godoi University of Campinas Analytical Posters Analytical@@@Edible Applications Technology

4091 Macauba Pulp Oil (Acrocomia aculeata) from the Brazilian Cerrado: chemical characterization 1338926 Larissa Grimaldi Fats and Oils Laboratory - UNICAMP Analytical Posters Analytical@@@Edible Applications Technology Macaúba (Acrocomia aculeata) is one of the most promising palm trees in Brazil as a source of oil for food, cosmetics and biofuels industry, due to its high productivity. The objective of this work was to characterize macauba pulp oil through official methodologies for fatty acid composition, iodine and saponification index, triacylglycerol composition, free fatty acids, peroxide index, chlorophyll content, carotenoids and thermal behavior (DSC) analysis. The fatty acid composition was mostly saturated and composed by 17.70% palmitic acid, 57.31% oleic acid and 16.30% linoleic acid. Corresponding to this result, the triacylglycerol composition presented high levels of monosaturated (38.85%), dissaturated (28.61%), followed by triunsaturated (21.53%) and finally, lower proportion of trisaturated triacylglycerols (11.01%). The main quality parameters evaluated indicated average values of 5.24mEq O2.kg-1 for the peroxide index and 2.47% for free fatty acids. The analyzes of chlorophyll and carotenoids content presented average values of 0.569 mg.kg-1 and 267.17mg.kg-1, respectively. The thermal behavior indicated initial and final crystallization temperature at -51.91oC and -3.08oC respectively; and melting range from -19.82°C to 27.78°C. In general, macauba pulp oil shows great potential for technological application, due to its specific composition and high productivity.

4092 Bacuri (Platonia insigns) and Cupuacu (Theobrama grandiflorum) fats crystallization profile from the Brazilian Amazon Forest 1338927 Larissa Grimaldi Fats and Oils Laboratory - UNICAMP Analytical Posters Analytical@@@Edible Applications Technology Rainforest oils and fats represent new lipid sources with specific composition and physical properties. Bacuri is an exotic fruit typical of the Amazon region composed of pulp and seed used in food and cosmetics industries. Cupuacu has been used due to its similar physical chemical characteristics as cocoa butter. The objective of this work was to analyze the crystallization profile of fats extracted from bacuri and cupuacu seeds through official methodologies for fatty acid composition, triacylglycerol composition, crystallization isotherm, solid fat content, thermal behavior (DSC), polymorphism and microstructure analysis. Bacuri fat presented mainly 60.34% palmitic acid and 28.19% oleic acid; while cupuacu showed 38.90% oleic acid and 34.15% stearic acid. Bacuri fat is composed of C50 to C58 carbon chain triacylglycerols; while the cupuacu by C48 to C54. The thermal behavior of bacuri fat indicated crystallization range between 25.73oC and 13.19oC, represented by two distinct peaks; and melting from -7.9°C to 18.9°C, also composed of two distinct peaks due to the triacylglycerol heterogeneity. Cupuacu presented a single crystallization peak starting at 23.14oC and ending at -22.61oC and a single melting peak between -11.17oC and 33.33oC, explained by the greater uniformity of the triacylglycerol carbon chain. In the polymorphism analysis, bacuri fat, evaluated by stabilization for 24 hours at 25oC, presented the polymorphic forms β ’and β, while cupuacu fat, under the same conditions, presented polymorphic form β similar to cocoa butter. The results indicated that both bacuri and cupuacu fats present crystallization profiles with potential for application in food and cosmetics.

4103 Assessing thermal stability of β-carotene and ⍺-tocopherol in baked products containing High-Oleic Red Palm Olein 1338962 Melissa Perez University of Florida Edible Applications Technology Poster Session Edible Applications Technology@@@Health and Nutrition High Oleic Red Palm Olein (HORO) is a novel oil extracted from the fruit mesocarp of a Colombian hybrid palm. It contains higher levels of oleic acid, carotenes (provitamin-A), and ⍺-tocopherol (Vitamin-E) compared to standard red palm olein. No published work assesses the thermal stability of these compounds present in HORO, including the effect of baking – a major vegetable fat application. This study evaluated the degradation of β-carotene and ⍺-tocopherol in cookies made with HORO (29.6% saturated fat, 55.6% oleic acid) under four different baking regimes (150ºC for 10min and 15min, 180ºC 10min and 15min) in a convection oven. Iodine Value (IV) and Oxidative Stability (OSI) were measured to quantify unsaturation levels and oxidation time, respectively. Lipids were extracted from the dough and baked cookies (Folch method) for the analysis of β-carotene (UV-vis spectroscopy) and ⍺-tocopherol (RP-HPLC) content. Results showed that one gram of fat in the dough contained 291ug of β-carotene and 221ug of ⍺-tocopherol. The different temperature-time baking regimes dictated the dynamics of degradation for these compounds (27%-47% for carotenes and 29%-78% for ⍺-tocopherol) in the final product, showing a positive correlation between degradation and temperature. However, all treatments resulted in baked products with residual levels of β-carotene and ⍺-tocopherol. HORO had high IV and OSI values of 69 and 35.8h, respectively indicating high oxidative stability. These results set the groundwork to promote further research on the use of HORO as a functional ingredient and its effect on the physical properties of baked products.

4106 Development and characterization of emulgels reduced in saturated fat for application in margarine 1338963 Thaís Silva Oils and Fats Laboratory - University of Campinas Edible Applications Technology Poster Session Edible Applications Technology@@@Health and Nutrition The elimination of the use of partially hydrogenated fat has instigated increase in the content of saturated fatty acids (SFA) in foods. This study aimed to develop and characterize emulsions with organogels (emulgels) for application in margarines of low and high lipid content. Emulgels were developed in the proportions 65:35 and 40:60 water:oil (w/w), with soybean-oil structured with candelilla wax, fully hydrogenated palm oil and monoacyglycerols, using a central composite rotatable design (CCRD). The optimal points obtained by CCRD were evaluated during three months stored at 5 ºC: thermal stability, particle size by nuclear magnetic resonance, texture properties, peroxide index and fatty acid composition. The emugels developed showed thermal stability to 35°C/48h. Emulgels with low and high lipid content presented similar particle size, approximately 5.3 μm and 5.5 μm, respectively. Values were close to the commercial margarines (d3.3 < 4.3 μm), indicating ideal particle size for application in both margarines. In order for a product not to be considered as oxidized, its peroxide index must be less than 10 meq O2/kg. After 3 months, the evaluated systems were characterized: 2.69±0.57 meq O2/kg in emulgels 40:60 and 1.08±0.22 meq O2/kg in 65:35. Emulgels 60:40 showed higher hardness and lower spreadability. Therefore, structurants act differently in systems with different water content. However, both showed lower values than commercial margarines, since the emulgels have less SFA content (<13%) affecting the texture properties. In conclusion, the use of emulgels was satisfactory in the preparation of stable, zero trans and reduced in saturated fat margarines.

4109 A Silver Ion HPLC and GC-MS Approach to Separate Fatty Acid Isomers in Human Plasma 1338928 Na Wei CDC Analytical Posters Analytical@@@Health and Nutrition Each year over half a million deaths from coronary heart disease are estimated to be attributed to high trans-fatty acid (TFA) intake worldwide. TFA are the geometric isomers of naturally occurring cis-fatty acids and can be formed industrially via partial hydrogenation of vegetable oils or naturally in ruminant animals. Many positional and geometric fatty acid (FA) isomers have been reported in humans, but some may not be fully separated with current gas chromatography (GC) methods. This could lead to inaccurate results for certain fatty acids and incorrect interpretation of human exposure to TFA, creating the need for a new approach to assess TFA in humans. Silver ion chromatography has been widely used in the study of FA in oils and dairy products, but has seen limited application to human blood. We have developed a method using silver ion high-performance liquid chromatography (HPLC), with two columns in series, coupled to a diode array detector to evaluate the resolution of TFA isomers from regular FA in human plasma in conjunction with GC-Mass Spectrometry (MS). This approach allows us to fully separate TFA from their cis-FA isomers in biological samples, even in the C18:1 region where cis/trans overlap is common. Additionally, we achieved HPLC resolution of cis/trans and trans/cis isomers in the C18:2 region. With this method, we were able to identify 3 TFA not previously reported in human plasma, including C20:1n-9t and C22:1n-9t. Overall, with this approach we are able to separate and detect over 50 FA isomers in human plasma.

4123 Impact of vegetable lecithin on lipid metabolism and the bioavailability of alpha-linolenic acid in rodents 1338979 Marie-Caroline Michalski INRA Health and Nutrition Poster Session Health and Nutrition@@@Phospholipid Objective: Recent research on marine lecithin has demonstrated their ability to modulate fatty acid bioavailability and postprandial lipemia, but data concerning vegetable lecithin is lacking. Our objective was to evaluate the impact of nutritional doses of plant lecithin alternative to soy on lipid metabolism, the bioavailability of an essential plant lipid, alpha-linolenic acid (ALA), and gut microbiota. Methods used: Male Swiss mice (n=60) were fed normolipidic diets (identical ALA content) containing 0, 1, 3 or 10% rapeseed lecithin (RL) or 10% soy lecithin for 5 days. Following a fast, the mice were force-fed the same oil mix and euthanised after 90 min. As a mechanistic study, male Wistar rats (n=30) with mesenteric duct cannulation were fed oil mixtures with 0 to 20% RL. Lymph fractions were collected for 6h post-gavage. Plasma and lymph lipid analysis was performed using GC-FID, and gene expression and microbiota composition via RT-qPCR. Results: In mice, lecithin increased faecal Clostridium leptum levels, regardless of dose or origin. The consumption of lecithin did not alter plasma lipids nor the expression of genes of hepatic or intestinal lipid metabolism. The percentage of ALA in plasma triacylglycerides, but not phospholipids, was significantly higher in the 10% RL group compared to other groups. In rats, RL significantly and dose-dependently increased the rate of appearance of ALA in lymph. Conclusions: Our results suggest that, in rodents, both rapeseed and soy lecithin improved gut microbiota composition by increasing Clostridium leptum. Only rapeseed lecithin, however, enhanced ALA bioavailability. Underlying mechanisms must be explored.

4133 Characterization of Used Cooking Oil to produce Drop-in Fuels via Hydrolysis-Pyrolysis 1338983 Andres Merino Restrepo University of Alberta Industrial Oil Products Poster Session Industrial Oil Products@@@Analytical There is a consensus on the need to minimize our impact on the environment while at the same time meeting the ever-growing worldwide energy demand. Renewable energy from biomass is seen as a viable option. In line with this goal, our group has developed and patented a two-step thermal lipid conversion technology to produce renewable drop-in hydrocarbon that can be used as fuels and solvents. The use of low-cost feedstock is essential in improving process economics and adding value. However, they can pose other problems associated with the presence of contaminants in the form of trace metals and sulfur containing compounds, which are undesirable for fuel application. The aim of this study was the chemical characterization of brown grease and the assessment of the effect of hydrolysis on the partition of its components in the aqueous and organic phases. Locally sourced brown grease was used as feedstock. Characterization was performed using ICP-AES, ICP-MS, HPLC, etc. The brown grease was composed of free fatty acids (66±1%) and triacylglycerols (20±1%). The sulfur and solid content were 332.2±1.8 mg kg-1 and 0.25±0.07% w/w, respectively. The ash content was negligible. Metals such as Rubidium, Caesium, and Potassium, which could act as potential isomerization catalyst poisons, were not detected. Post hydrolysis, around 17% of sulfur migrated to the aqueous phase. Thus, these results indicate that brown grease is a promising and a relatively cheap lipid feedstock that can be potentially utilized in producing renewable fuels.

4134 Production of Protein Isolate and Mucilage from Camelina Engineered to Produce Acetyl-triacylglycerols (Camelina Acetyl-TAG) 1339019 Mila Hojilla-Evangelista USDA, ARS, NCAUR Protein and Co-Products Poster Session Protein and Co-Products Camelina (Camelina sativa, Brassicaceae), an emerging alternative feedstock for biofuels and protein production, was successfully engineered by researchers at Michigan State University to produce seeds with oil containing high levels of 3-acetyl-1,2-diacyl-sn-glycerol (acetyl-TAG). Acetyl-TAG (ac-TAG)was reported to be beneficial in emulsifiers, plasticizers, fuels, biolubricants and hydraulic fluids. Previous work by our group demonstrated that the genetic modification had non-detrimental effects on camelina protein composition, extractability and solubility. In the current research, camelina mucilage removal (degumming) prior to protein extraction was evaluated for its effects on yield and properties. Mucilage was extracted using a technique adapted from NCAUR-developed aqueous method. Camelina ac-TAG had greater mucilage yield than wild camelina (42 versus 35%), but mucilage from both samples had co-extracted protein (20-24%). Degumming resulted in increased purity of protein extract from both camelina samples (from 80-85% to 83-90 % crude protein), but increased protein yield (by 31 %) was observed only in degummed camelina ac-TAG. Protein extracts from the degummed samples also showed markedly higher solubility from pH 7 to pH 10 than those from undegummed camelina (at least 60% greater amounts of soluble protein). Degumming had no effect on thermal stability of the camelina proteins. This work successfully produced two major co-products from camelina, mucilage and protein, that would expand markets and boost the value of the oilseed crop.

4186 Enhancing the Performance of SPME for the Fingerprinting of Olive Oil Volatiles 1338930 Giorgia Purcaro University of Liège Analytical Posters Analytical The fingerprinting of olive oil is a challenging task of interest for quality and authenticity assessment. Investigation of the volatile fraction is an informative and diagnostic tool for olive oil characterization and sensory evaluation; thus, the possibility to enhance the extractable information gaining a higher level of understanding is highly desirable. Headspace (HS) solid-phase microextraction (SPME) is the most applied technique for such a goal. However, a compromise between sensitivity and extraction time is usually needed to optimize the sample throughput, especially when a large number of samples are analyzed, as usually the case in cross-samples studies. Two novel approaches were investigated for enhancing the performance of HS-SPME, alone or incombination: multiple-cumulative HS-SPME and vacuum assisted HS-SPME. Both approaches provided a significant improvement in the extraction yield, in particular of semi-volatile compounds. Moreover, they provided more information in shorter sampling time, allowing a more comprehensive fingerprinting of the olive oil volatiles.

4197 Cellulose Nanocrystals Derived from Textile Waste through Acid Hydrolysis and Oxidation as Reinforcing Agent of Soy Protein Films 1348252 Shuting Huang McGill University Protein and Co-Products Poster Session Protein and Co-Products More than 15 million tons of textile waste are generated every year in North America, but less than one fifth are recycled. The disposal of textile waste via landfill or incineration causes environmental problem and also represents a waste of useful resources. In this work, we explored the possibility to extract cellulose nanocrystals (CNCs) from textile waste through two methods, namely sulfuric acid hydrolysis and three-step oxidization. CNCs with cellulose Ⅰ crystalline structure and rod-like shape were successfully obtained. The aspect ratios of CNCs prepared from acid hydrolysis and oxidization were 10.18 and 16.17, respectively. Their application as reinforcing agent of soybean protein isolate (SPI) films was evaluated. With the addition of 20% CNCs, the composite films maintained the high transparency, while their water barrier property, tensile strength, and Young’s modulus were significantly improved. This research demonstrates a promising approach to recycle textile waste, and more value-added applications based on the derived CNCs could be expected.

4222 Stability of Alcohol Propoxy Sulfate Surfactants in the Presence of Reservoir Rock 1339032 Julian Barnes Shell Global Solutions International B.V. Surfactants and Detergents Poster Session Surfactants and Detergents Alkyl Alkoxy Sulfate (AAS) surfactants are more tolerant for divalent ions than sulfonated surfactants and can be preferred for enhanced oil recovery chemical flooding applications as water softening is not required. A potential limitation of AAS surfactants is their thermal stability. At higher temperatures, AAS degradation occurs by hydrolysis of the C-O bond of the sulfate group which is acid-catalysed at lower pH. The conventional wisdom has been that reservoir temperatures above about 60°C will give increasing AAS decomposition making them unsuitable for these conditions. In EOR applications, the injected surfactant solution will be in long-term contact with reservoir rock while it travels from injector to producer. The hypothesis tested in this work is that the reservoir may provide buffering capacity maintaining higher pH and giving improved AAS thermal stability. To simulate the anaerobic conditions sub-surface, AAS solutions were prepared under oxygen-free conditions in multiple tubes, with and without rock present, and then stored oxygen-free in ovens at 80° and 105°C. The surfactant concentration of individual tubes was determined by surfactant titration and surfactant composition of some tubes was measured using Time of Flight Mass Spectrometry (ToF-MS). It is concluded that reservoir rock clearly provides buffering capacity and keeps the surfactant solutions at a pH of around 8 for solutions stored at 80° and 105°C for at least 12 months. It is also demonstrated that the stability of the AAS surfactants tested is improved in the presence of rock. Furthermore, even the stability of the AAS surfactants tested without rock present appeared to be better than expected from data published earlier.

4226 Replacement of Recommended Practices Ce3-74 and Ce7-87 with a Single Method for Analysis of Tocopherols and Sterols in Deodorizer Distillates and Other Related Matrices by Gas Chromatography 1338931 Bethany Cato ADM Analytical Posters Analytical This method was created to replace antiquated AOCS recommended practices Ce3-74 (Tocopherols and Sterols in Soy Sludges and Residues) and Ce7-87 (Total Tocopherols in DOD) with a modern method for analysis of both tocopherols and sterols in distillate samples. Alpha tocopherol and stigmasterol standards are used as response factor standards for tocopherols and sterols. Samples are weighed, diluted in pyridine using a betulin internal standard, and derivatized using BSTFA with 1 % TMCS. Samples are analyzed on a 15 m DB-5HT column with 0.25 mm inner diameter and 0.1 micron film thickness using hydrogen gas carrier under constant velocity. A variety of distillate products were analyzed to identify and eliminate potential coelution. Tocopherols, sterols, squalane, squalene, tocopherol acetates, and tocotrienols were resolved while maintaining an efficient run time. The improved method provides a single 30 minute analysis of all analytes providing greater resolution through the use of a shorter, smaller inner diameter column which allows removal of time consuming and unnecessary preparation procedures.

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