INFORM June 2026

inform June 2026 Volume 37 (6)

LIPID OXIDATION IN PLANT PROTEINS

AOCS AWARDS WINNERS

AMINO ACIDS AS ANTIOXIDANTS

RENEWABLE VOLUME OBLIGATION

Copyright INFORM 3

AOCS MAILING ADDRESS PO Box 7230 Champaign, IL 61826 USA +1 217-359-2344 | publications@aocs.org

AOCS MISSION STATEMENT AOCS advances the science and technology of oils, fats, proteins, surfactants, and related materials, enriching the lives of people everywhere. inform International News on Fats, Oils, and Related Materials ISSN: 1528-9303 IFRMEC 34 (4) Copyright © 2013 AOCS Press

ADVERTISING INSTRUCTIONS AND DEADLINES Closing dates are published on the AOCS website (aocs.org). Insertion orders received after closing will be subject to acceptance at advertisers’ risk. No can cellations accepted after closing date. Ad materials must be prepared per published print ad specifica tions (posted on aocs.org) and received by the pub lished material closing dates. Materials received after deadline or materials requiring changes will be pub lished at advertisers’ risk. Send insertion orders and materials to the email address below. NOTE: AOCS reserves the right to reject advertising copy which in its opinion is unethical, misleading, unfair, or otherwise inappropriate or incompatible with the character of Inform. Advertisers and advertising agencies assume liability for all content (including text, representation, and illustrations) of advertisements printed and also assume responsibility for any claims arising therefrom made against the publisher. AOCS ADVERTISING: Travis Skodack, Director Membership +1 217-693-4897 | travis.skodack@aocs.org Formerly published as Chemists’ Section, Cotton Oil Press, 1917–1924; Journal of the Oil and Fat Industries, 1924–1931; Oil & Soap, 1932–1947; news portion of JAOCS, 1948–1989. The American Oil Chemists’ Society assumes no responsibility for statements or opinions of contributors. Inform (ISSN: 1528-9303) is published 10 times per year in January, February, March, April, May, June, July/ August, September, October, November/December by AOCS Press, 2710 South Boulder Drive, Urbana, IL 61802-6996 USA. Phone: +1 217-359-2344. Periodicals Postage paid at Urbana, IL, and additional mailing offices. POSTMASTER: Send address changes to Inform, P.O. Box 17190, Urbana, IL 61803-7190 USA. Subscriptions to Inform for members of the American Oil Chemists’ Society are included in the annual dues. An individual subscription to Inform is $195. Outside the U.S., add $35 for surface mail, or add $125 for air mail. Institutional subscriptions to the Journal of the American Oil Chemists’ Society and Inform combined are now being handled by Wiley. Price list information is available at http://olabout. wiley.com/WileyCDA/Section/id-406108.html. Claims for copies lost in the mail must be received within 30 days (90 days outside the U.S.) of the date of issue. Notice of change of address must be received two weeks before the date of issue. For subscription inquiries, please contact Julie May at AOCS, julie. may@aocs.org. AOCS membership information and applications can be obtained from: AOCS, P.O. Box 17190, Urbana, IL 61803-7190 USA or membership@ aocs.org. NOTICE TO COPIERS: Authorization to photocopy items for internal or per sonal use, or the internal or personal use of specific clients, is granted by the American Oil Chemists’ Society for libraries and other users registered with the Copyright Clearance Center (www.copyright. com) Transactional Reporting Service, provided that the base fee of $15.00 and a page charge of $0.50 per copy are paid directly to CCC, 21 Congress St., Salem, MA 01970 USA.

EDITORIAL ADVISORY COMMITTEE

Julian Barnes Etienne Guillocheau Jerry King

Gary List Thaís Lomônaco Raj Shah

Ryan Stoklosa Ignacio Vieitez Bryan Yeh

AOCS OFFICERS PRESIDENT: Fabiola Dionisi, Societe’ Des Produits Nestlé - Nestlé Research, Lausanne, Vaud, Switzerland VICE PRESIDENT: Roger Nahas, Kalsec, Kalamazoo, Michigan, USA TREASURER: Bryan Yeh, Canary Bio, Inc., Walnut Creek, California, USA SECRETARY: Rick Theiner, Evonik Corporation, Richmond, Virginia, USA PAST PRESIDENT: Gerard Baillely, Procter & Gamble, Mason, Ohio, USA

AOCS STAFF EDITOR-IN-CHIEF: Rebecca Guenard MEMBERSHIP DIRECTOR: Travis Skodack PAGE LAYOUT: Moon Design

The views expressed in contributed and reprinted articles are those of the expert authors and are not official positions of AOCS. Some articles may be written using an AI companion.

ADVERTISING INDEX * CPM Crown................................................................................................................ C4 * Desmet NV...................................................................................................................C2 * Oil-Dri Corp of America..................................................................................C3

* Corporate member of AOCS who supports the Society through corporate membership dues.

4 INFORM JUNE 2026 , VOL. 37, NO. 6

THIS MONTH IN INFORM

6 LIPID OXIDATION AND QUALITY DIVISION SPOTLIGHT Congratulations to our 2026 Awardees! LOQ New Investigator Research Awardee, Fernanda Furlan Goncalves Dias, Edwin N. Frankel Best Paper in Lipid Oxidation and Quality Award Winner, Marianne De Vreese and 2026 Lipid Oxidation and Quality Student Excellence Award Winner, Jolijn Koomen

10 On the Cover MAKING PEA PROTEIN MORE PALATABLE Residual lipids in extracted plant proteins oxidize and generate undesirable flavors, causing consumer dissatisfaction with plant-based products. A research team at the University of Minnesota investigated how fatty acid composition drives the formation of oxylipins and volatile compounds during pea protein extraction and isolation. They discovered that lipid oxidation during the extraction process has a significant impact on the sensory quality of pea protein. Read about the latest scientific understanding of lipid oxidation’s effect on the flavor of foods containing plant proteins.

Table of Contents INFORM 5

24 AMINO ACIDS AS ANTIOXIDANTS

Here researchers describe maping the amino acids in bioactive peptides to understand the patterns that contribute to antioxidant behavior. Their findings clarify the role of amino acids in antioxidant and enzyme inhibition, providing a framework for computational, QSAR, and ML-driven bioactive peptide discovery from food protein hydrolysates. 29 AOCS EVENTS WATCH 30 REGULATORY REVIEW EPA increases mandatory amount of biofuels in gas and diesel 33 EXTRACTS & DISTILLATES Lipid Oxidation and Quality articles picked by researchers

18 AOCS AWARD WINNERS Each year AOCS acknowledges the passion of individuals and companies who are advancing the science of fats and oils by working toward new and innovative applications. This year AOCS presented 34 awards to 40 recipients. We are proud to include this year’s awardees as part of our long-standing program. This article describes their impressive accomplishments.

6 INFORM JUNE 2026 , VOL. 37, NO. 6

LIPID OXIDATION AND QUALITY DIVISION SPOTLIGHT CONGRATULATIONS TO OUR 2026 AWARDEES!

LOQ NEW INVESTIGATOR RESEARCH AWARD INFORM: WHAT ORIGINALLY INSPIRED YOU TO PURSUE RESEARCH? Dias: My interest in science started at an early age, but one of the most meaningful influences was watching and helping my Italian grandma cook. Those moments in the kitchen were really formative for me. She had this incredible way of combining intuition with precision, and even though she wasn’t thinking in scientific terms, everything she did had a purpose. During my undergraduate and graduate studies, I was fortunate to work with several outstanding mentors who not only taught me the technical aspects of research but also inspired me to pursue an academic career. Looking back, it was really that combination of early experiences in the kitchen and later mentorship that shaped my path and solidified my decision to pursue a career in research. INFORM: HOW HAS YOUR RESEARCH EVOLVED OVER THE YEARS? Dias: My research at UMN began with a focus on lipid oxidation mechanisms

and analytical method development. Moving forward, my goal is to establish direct links between processing conditions and transformation in lipid-derived compounds, as well as flavor and product quality. I am especially interested in developing predictive relationships that can be used to design more stable and desirable food systems. Building on this foundation, I am expanding my work in plant based proteins and human milk, where there is a critical need to better understand how processing influences lipid chemistry, nutritional quality, and flavor. These systems provide unique opportunities to apply lipidomics and analytical tools to address both fundamental and translational challenges. INFORM: WHAT DOES THIS AWARD MEAN TO YOU, AND HOW DOES IT SUPPORT YOUR RESEARCH? Dias: This recognition is truly meaningful to me. The LOQ New Investigator Award represents both validation of the research direction I built and encouragement from a community that I deeply respect. Being recognized by AOCS and the LOQ division is especially significant given how closely my work aligns with

FERNANDA FURLAN GONCALVES DIAS Assistant Professor at the University of Minnesota, Saint Paul, in the Department of Food Science and Nutrition.

Joined AOCS: 2015

AOCS UPDATES | INFORM | 7

INFORM: WHAT WOULD BE ONE PIECE OF ADVICE YOU WISH YOU HAD KNOWN WHEN YOU WERE STARTING OUT? Dias: One piece of advice I wish I had known earlier is how important it is to find the right mentors. Early in my career, I focused heavily on developing technical skills and producing results, but I didn’t fully realize how much mentorship shapes the way you think, make decisions, and navigate challenges. Looking back, the moments that had the biggest impact on my trajectory were conversations with mentors, whether it was guidance on a research problem, advice

advancing our understanding of lipid oxidation, quality, and flavor. This award comes at an important stage in my career, as I continue to establish my independent research program. It provides visibility that helps strengthen collaborations and expand connections within both academia and industry. It also reinforces the importance of pursuing research that bridges fundamental lipid chemistry with practical applications in food quality and stability.

on career decisions, or simply someone encouraging me to pursue an opportunity I hadn’t considered. Those interactions helped me build confidence and see a broader path forward. The LOQ mentorship program played an important role in supporting my pursuit of an academic career and ultimately a faculty position. I also learned that no single mentor can provide everything. Building a network of mentors with different perspectives has been incredibly valuable. It’s something I now prioritize not only for myself, but also for the students I work with.

GRADUATING THIS SPRING?

As you transition from student to professional, AOCS is here to support your continued growth and success. Graduating students are eligible to receive one year of complimentary AOCS Membership, followed by a 50% discount in the second year. STEP INTO YOUR FUTURE WITH AOCS MEMBERSHIP

Activate your free membership by emailing membership@aocs.org .

8 INFORM JUNE 2026 , VOL. 37, NO. 6

LOQ STUDENT EXCELLENCE AWARD INFORM: WHAT DOES RECEIVING THIS AWARD MEAN TO YOU AT THIS STAGE OF YOUR CAREER? Koomen: As I am now in the final year of my doctorate, I see this award as a meaningful transition from being a student to becoming an independent young researcher, and it gives me great motivation for the path ahead. INFORM: DESCRIBE YOUR RESEARCH IN LIPID OXIDATION ? Koomen: I investigate the endogenous lipid profile and oxidative status of legume protein ingredients, EDWIN N. FRANKEL BEST PAPER IN LOQ AWARD “A Direct and Practical Approach to Assessing the Impact of Emulsion Composition on Vitamin A Stability” INFORM: WHAT WAS THE CHALLENGING PART OF YOUR RESEARCH THAT LED TO THIS RECOGNITION? De Vreese: The main challenge of my research was developing the analytical method, which required great rigor to ensure that the results were robust and reliable. Knowing that this work contributed to new understanding and led to recognition with the Frankel

and the impact of genetic selection and seed-to ingredient processing to better understand the origin of off-flavors. I also study lipid oxidation in emulsions stabilized with these legume protein ingredients to uncover the effect of compounds, such as tocopherols, on the overall emulsion oxidative stability. INFORM: WHAT ARE YOU MOST EXCITED TO EXPLORE NEXT? Koomen: As the demand for sustainable food systems continues to grow, I am excited to further investigate the interactions between plant proteins and lipids. I am eager to see how this knowledge can be used to design the next generation of food products. Award made the effort truly worthwhile. INFORM: WHAT ARE SOME INNOVATIONS IN ANALYTICAL METHODS THAT WILL AFFECT THE INDUSTRY? De Vreese: In my opinion, one of the most significant breakthroughs in recent years is the direct and global mapping of lipid oxidation products by nuclear magnetic resonance (NMR). Moreover, new instruments based on Taylor dispersion analysis (TDA) are emerging on the market. These powerful tools enable the detection and characterization of self assembled nanostructures and their evolution, both of which are critical for a detailed understanding of lipid oxidation processes and their dynamics.

MARIANNE DE VREESE First author, Chemical engineer and researcher

JOLIJN KOOMEN Doctoral student in food science at INRAE, in Nantes, France

YOUR GIFT SUPPORTS OUR FUTURE FUEL PROGRESS. DRIVE IMPACT

Century Club Emerald Members Donations above $1,000+

Gerard Baillely | Philip Bollheimer | Mark Collison | Patrick Donnelly | Blake Hendrix Dharma Kodali | Brian Nutter | Ian Purtle | Neil Widlak | Xuebing Xu

Century Club Sapphire Members Donations above $500+

Douglas Hayes | Charles Hurburgh | Timothy Kemper | Philip Kerr | Hongwei Shen | Jill Winkler-Moser

Century Club Ruby Members Donations above $250+

Timothy Abraham | Fabiola Dionisi | Clifford Hall | Thomas McKeon | H. Misner Dilip Nakhasi | Bruce Patsey | Muthuraku Balasubramaniam Wodeyar | Xiaofei Ye

Century Club Members Donations above $100+

Michael Boyer | William Byrdwell | Nadir Godrej | Gregory Hatfield | John Heinze | Milagros Hojilla-Evangelista Dalip Jolly | Penny Kris-Etherton | Keshun Liu | Bertha Lopez | Timothy Maneely | Mark Matlock | Dave McCall Deland Myers | Tony O’Lenick | Renato Ramos | Harold Russell | Mark Sivik | Atsushi Takahashi | Paulo Telles de Moraes Paul Thionville | Masaki Tsumadori | Mehmet Tulbek | Bhima Vijayendran | Bryan Yeh

Donations as of January 31, 2026

GIVE TODAY TO CREATE A LASTING LEGACY!

aocs.org/foundation

MAKING PEA PROTEIN MORE PALATABLE Katie Cottingham

LIPID OXIDATION AND QUALITY INFORM 11

Pea protein is a popular plant based protein alternative, but its flavor is unpleasant. Lipid oxidation occurring after harvest and throughout protein processing is largely to blame, producing compounds that have “beany” or “green” off-flavors. A better understanding of lipid oxidation could help processors prevent or reduce the production of these compounds. And monitoring the formation of oxidation products such as oxylipins could help them know if oxidation is occurring. The petite pea packs a protein punch, which is good news for those who want to gain muscle or avoid meat consumption. Plant-based protein from sources like peas and soybeans that contain all nine essential amino acids could also help feed the world’s population as it exceeds a projected 9.8 billion in 2050.

12 INFORM JUNE 2026 , VOL. 37, NO. 6

Soy has traditionally reigned supreme in the alternative protein industry with pea protein following close behind. Both are key ingredients in many high-protein products, such as plant-based milk alternatives, meat substitutes, and protein bars. However, peas have some unique advantages. “In association with certain bacteria, pea has environmental benefits like helping to fix nitrogen, reducing the need for fertilizer,” says Fernanda F.G. Dias, assistant professor in the Department of Food Science and Nutrition at the University of Minnesota. “Peas also have good functional properties and lower allergenicity.” Despite their good qualities, soy and pea suffer from a problem that is common among plant-based proteins — they taste bad. Both have been described as “beany” and “green,” with peas also taking on an “earthy” or “chalky” off-flavor. “Consumers are more used to the flavor of animal proteins, but they want something more neutral from plant proteins,” says Wellington da Silva Oliveira, a postdoctoral fellow in Dias’s lab. For example, he explains that consumers do not expect a yogurt to taste beany, so they will perceive a yogurt with added pea protein as having a strong flavor. As a result, they may not enjoy it or purchase it again. To battle the funk, companies often mask these pea off flavors by adding pleasant tasting flavorings, and some

consumers add peanut butter or chocolate to protein products at home to make them more appetizing. INFORM recently examined how one research team is attempting to overcome soy’s off-flavor issue, and now, we have set our sights on pea. Researchers are investigating how pea protein extracts acquire their unpleasant taste, which could lead to new ways of removing it or mitigating it without added flavorings. Spoiler alert: It turns out that lipids are the main culprit when plant proteins taste a bit “off.” WHY ARE LIPIDS IN MY PROTEIN? The pea protein in high protein food products is typically obtained from yellow peas, which have slightly more protein per serving and less aroma than ready-to-eat green peas. To isolate protein from peas, the shells are removed by a milling process and then the flour is mixed with water, filtered and centrifuged to remove starch and fiber. In the isolation process, the protein undergoes an alkaline extraction, precipitation at its isoelectric point, pasteurization, and spray drying. “When we think about plant proteins, we do not think about the lipids that are there,” says Dias. “Pea protein isolation does not have a defatting step, so the oil is carried with the protein.” These lipids can become trapped or held

noncovalently within protein matrices. After oxidation, they can form covalent adducts with proteins, and as a result, serve as key precursors for off-flavor formation during processing and storage. Most off-flavor compounds in pea protein isolates are formed via lipid oxidation. It is difficult to avoid this process because it happens at every step of protein isolation, from harvesting to storage of the final product, even from the plant’s own metabolism. The compounds that result not only taste and smell unpleasant, but they reduce the nutrient content of foods and are potentially harmful to human health. Peas naturally are low in fat, and their lipids are rich in polyunsaturated fatty acids (PUFA), such as the essential fatty acids linoleic and α -linolenic acid. PUFA can help lower cholesterol levels, but they are also particularly susceptible to degradation by lipid oxidation. The double bonds in these molecules make it easy for hydrogens to be pulled away in the presence of oxygen, leaving a radical behind. The radical degrades into unstable primary oxidation products called lipid hydroperoxides, which can either undergo reactions to produce oxygenated fatty acid derivatives called oxylipins, or break down further into volatile secondary products like aldehydes, ketones, and alcohols. Both volatile and nonvolatile lipid

LIPID OXIDATION AND QUALITY INFORM 13

oxidation products can be responsible for unpleasant flavors. THE LIPID JOURNEY Ultimately, producers would like to reduce the lipid concentration or inhibit the lipid oxidation process in pea protein isolates. But first, it is essential to understand exactly how oxidation happens in the context of processing. “There were a few reports in the literature where researchers were connecting specific fatty acids with oxylipins and volatiles, but there were no reports on plant proteins,” says Dias. And most reports on pea oxidation had focused on the volatile secondary products. However, Dias and Oliveira wanted to include oxylipins, nonvolatile oxygenated fatty acids, in their analyses. “Ours is the first study to give a holistic snapshot of what happens with the lipid component of the pea flour when it is extracted to pea protein,” says Dias. In their recent study, Dias, Oliveira, and doctoral student Qianqian Chen analyzed pea flours and pea protein extracts for fatty acids, oxylipins, and volatile compounds. In addition to a commercial sample, the researchers analyzed flours and extracts from spring and winter pea varieties provided by the in house team at the University of Minnesota Plant Protein Innovation Center.

Pea flour (left) and spring peas (right). Source: Fernanda F.G. Dias.

Consistent with previous reports, linoleic acid, oleic acid, and palmitic acid were the main fatty acids in pea flours and pea protein isolates analyzed in the study. The total lipid concentration was higher in the protein isolates than the flours and the proportion of fatty acids that were polyunsaturated increased. Therefore, lipids accumulated and the overall fatty acid profile changed during processing. The concentrations of both free and esterified oxylipins increased after processing, except for the commercial sample in which the free oxylipin concentration remained about the same. Taking a closer look at linoleic acid-derived oxylipins, the team found that although the free oxylipin composition of the flours varied, 13-HODE was the second-most abundant in all protein isolates. This result indicates that processing favors some reactions over

Spring peas (left) and peas extract (right). Source: Fernanda F.G. Dias.

others, affecting how the final products taste. The analysis of the total oxylipin composition suggested that the lipoxygenase (LOX) enzyme was responsible for more linoleic acid oxidation than non-enzymatic mechanisms.

14 INFORM JUNE 2026 , VOL. 37, NO. 6

“The free oxylipins are the most reactive, but the esterified compounds are not usually analyzed,” says Dias. “We see a lot of oxidation in the esterified oxylipins as well.” Other lipid researchers have emphasized that both free and esterified should be analyzed due to their contribution to the off-flavor formation. Off-flavor volatile compounds did increase after processing, mostly due to secondary products of lipid oxidation. One of the most abundant in the protein isolates was hexanal, an aldehyde with a beany odor. The ketone 2-heptanone, responsible for herbal flavors, increased in all protein isolates compared to flours. The winter pea sample generally had lower levels of volatile compounds compared to the other samples, so this variety could be useful for producing peas with less beany, earthy flavor. Principal components analysis, Pearson’s correlation analysis, and linear correlation analysis together supported the hypothesis that processing leads to the accumulation of off-flavor compounds via lipid oxidation of PUFA. Oxidation then results in oxylipins such as 13-HODE and volatiles such as hexanal. “We could actually name the specific oxylipins being formed from linoleic acid and infer whether this was lipoxygenase-catalyzed or not,” says Dias. “This

information now allows us to trace where compounds are going.” STRATEGIES TO REDUCE OFF-FLAVORS Processors could monitor oxylipin formation as proteins are isolated, and these data could tell them when oxidation is getting out of hand. “The concentration of oxylipins give you an early warning that oxidation is occurring,” says Oliveira. “This information can help you choose better processes or better pea varieties or help predict shelf life.” Christian Trindler, lecturer at Bern University of Applied Sciences HAFL School of Agricultural, Forest, and Food Sciences in Switzerland, also has studied pea protein extraction. “The paper was quite impressive—Dias’s group showed that protein extraction also enriches the fats and a lot of volatiles,” he says. “They conclude it is highly correlated, but the big question remains: How do you get rid of the off-flavor compounds?” Breeding new varieties of pea could help—peas with even less aroma, a higher protein concentration, or less LOX activity could produce a protein extract with less off flavor compounds. However, breeding programs can be challenging. “We looked for new breeds here in Switzerland that already had low aroma while

being heat resistant because nowadays it is getting hotter and drier,” Trindler says. However, he says the project failed. It was difficult to correlate GC-MS data with aromas. “GC-MS does not tell you if the aroma is still there— you have to taste it and do a sensory analysis, which is expensive to do in a scientific way,” he says. Mehdi Abdollahi, associate professor in the Division of Food and Nutrition Science at Chalmers University of Technology in Sweden, has studied pea protein processing, as well as pre milling initiatives. “There is potential to mitigating both off-flavors and nutritionally unwanted compounds by optimizing the farming and harvesting step,” he says. “If you optimize those, you start with a much cleaner biomass.” As part of the 100%Pea project, Abdollahi’s group conducted a study to see how harvest location and cultivation year influence the volatile and other off-flavor compounds in pea protein extracts. Cultivation location had a large impact on the fatty acid composition in seeds and protein extracts, resulting in varying concentrations of linoleic and α -linolenic acid, the main PUFAs that undergo lipid oxidation. Volatile compounds, including hexanal, were highly concentrated in protein isolates, and harvest location and year influenced their concentration in the isolates.

LIPID OXIDATION AND QUALITY INFORM 15

LOOKING TOWARD THE FUTURE Research on reducing off flavors in pea protein isolates is nascent compared to soy, but it is growing. “When we initially dove into the literature, there was some research going on, but now it has just exploded,” says Trindler. “It is a hot topic.” Abdollahi says that most peas grown and harvested in Sweden are destined to become animal feed and he wants to change that. “The entire value chain needs to be re-engineered and optimized,” he says. “There is a lot of potential to have better products on the market.” For hyperlinks to references visit inform.aocs.org Katie Cottingham is a freelance science writer and editor whose work has appeared in publications, such as Science, Scientific American , and Smithsonian Magazine . She can be contacted at katie.cottingham@ yahoo.com.

The volatiles correlated with the PUFA content and LOX activity of the extracts. Immediately after harvesting, pretreating pea seeds could be another option to minimize lipid oxidation and off-flavor formation in subsequent steps. In a recent paper, Abdollahi’s team pretreated pea seeds with radiofrequency (RF) heating. They tested various RF pretreatment conditions with the goal of inactivating most of the LOX without discoloring the seeds or degrading pea antioxidants. At the optimal settings, RF pretreatment could halt oxidation at the propagation stage with an accumulation of hydroperoxides that had not yet broken down into volatile compounds. “We mentioned that 13-HODE could be a good marker, and that is exactly what Dias’s team also found,” says Abdollahi. “Our industry partner is adopting 13-HODE as a marker, and they will measure it from now on in their production.” “I started to think that maybe in peas things are more complicated and it is not only LOX that drives the lipid oxidation,” says Abdollahi. “We have shown that we inactivate LOX using RF, but we are using heat, which is also promoting autoxidation pathways. That is why we are going back again to the antioxidant as a promising option.”

Preserving intrinsic antioxidant activity in peas and perhaps adding antioxidants during processing could help slow or inhibit lipid oxidation. A new paper from Abdollahi’s team has shown that adding potent antioxidants called catechins during protein isolation significantly reduced lipid oxidation and its associated volatile compounds. A sensory panel indicated that this treatment reduced the beany flavor of a pea protein isolate, though it added bitterness and astringency. Supercritical carbon dioxide, a green solvent, holds promise for reducing off-flavor compound concentration in both pea flour and protein extracts. Recently, a group tested a scaled-up method using a high-pressure supercritical fluid extruder. Volatile concentrations dropped, and a sensory panel perceived the treated samples as being less beany than untreated ones. Fermentation with microbes could alter the flavor of proteins either before or after processing, says Trindler. “Fungi or lactic acid bacteria can modify the flavor and produce new food without extracting proteins,” he says. “And when fermenting the pure protein, you can produce new aroma compounds.” Microbes also could be modified to steer the protein isolates toward a particular desired flavor that could mask the funk of the lipid oxidation products.

THANK YOU FOR SUPPORTING & PARTNERING WITH AOCS AOCS Corporate Members: innovators and influencers — supply chain authorities for fats, oils and surrounding markets. Current AOCS Corporate Members as of April 23, 2026.

PLATINUM LEVEL

GOLD LEVEL

SILVER LEVEL

ADF Engineering Inc. Alfa Laval Inc. Alianza Team (Team Foods Colombia S A) Amano Enzyme USA Artisan Industries Canadian Food Inspection Agency (CFIA)

Caribbean Products Company Limited Cathedral Holdings Charm Sciences, Inc. Checkerspot Inc Clarkson Specialty Lecithins Columbus Vegetable Oils

Dicalite Management Group DSM-Firmernich

Farmet OFT s.r.o GOED (Global

BRONZE LEVEL

Organization For EPA and DHA Omega-3s) Golden Agri-Resources Ltd GrainCorp Henkel Indorama Ventures

DVC Process Technologists EcoXtract Epax Norway AS Evonik Cleaning Solutions

Join these industry leaders as a Corporate Member today.

aocs.org/corporate membership@aocs.org

Intercontinental Specialty Fats Sdn Bhd International Flavors & Fragrances Inc. (IFF) IQatalyst Itaconix ITS Testing Services (M) Sdn Bhd J Rettenmaier USA LP

JST Global, LLC KLK OLEO La Fabril Lipsa SA Lovibond Mitsubishi Chemical Corporation Modern Olives

Laboratory Myande Group Co Ltd Nippon Yuryo Kentei Kyokai Nutriswiss AG Peerless Holdings Pty Ltd PepsiCo/Frito-Lay Perimondo LLC

Pope Scientific, Inc. PQ Corporation Puremin SAPI de CV Riken Vitamin Co., Ltd.

Schrödinger SGS Germany GmbH Technithon International Pte Ltd Tintometer Ltd Visionary Fiber Technologies Inc Wiley Companies

Rotunda Scientific Technologies LLC Salas-O’Brien Saybolt LP

18 INFORM JUNE 2026 , VOL. 37, NO. 6

The AOCS 2026 Award Winners at the 2026 AOCS Annual Meeting & Expo

2026 AOCS AWARD WINNERS AOCS honors individuals and institutions who have taken research and technology to the next level, A.R. BALDWIN DISTINGUISHED SERVICE AWARD DILIP K. NAKHASI

who have advanced the quality and depth of the profession, and who have leveraged their knowledge for the benefit of the Society. Their contributions are critical to AOCS and the advancement of the science and technology of oils, fats, proteins, surfactants, and related materials. We congratulate all the 2026 award recipients

and commercial challenges. He holds 10 US patents and has authored multiple peer reviewed publications and a book chapter. Nakhasi is a recipient of the Bunge Global Innovation Award, the AOCS Award of Merit, and IFT Innovation Award, and is a Fellow of the American Oil Chemists’ Society.

Dilip Nakhasi, MBA, FAOCS, is an accom plished food scientist, edible oil expert, and business development professional with more than 35 years of industry experience. His work spans innovation, product development, market analysis, and project management, with a strong focus on solving complex technical

AOCS AWARDS INFORM 19

ALTON E. BAILEY AWARD

AOCS AWARD OF MERIT

He has authored over 60 publications, patents, and book chapters, and has contributed to innovations in cocoa butter alternatives and fat-reduction technologies. An active AOCS member for decades, he has served as a session organizer, lecturer, and reviewer while advancing sustainable lipid solutions. AOCS AWARD OF MERIT MOGHIS U. AHMAD Moghis U. Ahmad is a distinguished synthetic lipid chemist with more than 45 years of experience in academia and industry. His work has advanced lipid synthesis, phospholipid development, and lipid based drug delivery systems, including innovations such as cationic cardiolipin for transfection technologies. He holds over 60 patents and has authored a comparable number of scientific publications. A Fellow of the Royal Society of Chemistry, he has received multiple AOCS honors and has played a significant leadership role within the organization through committee service, publications, and technical programming.

JERRY W. KING Dr. Jerry W. King brings over five decades

LINGYUN CHEN Dr. Lingyun Chen is a Full Professor at the University

of Alberta with over 20 years of expertise in plant protein science. Her research focuses on protein structure–function relationships and their im pact on food texture, nutrition, and delivery systems. She has authored more than 250 peer-reviewed publications and delivered numerous invit ed presentations worldwide. Dr. Chen has held a Canada Research Chair and received the Killam Annual Professor ship. A dedicated AOCS lead er, she has served in multiple roles within the Protein and Co-Products Division and is Co-Editor-in-Chief of Sustain able Food Proteins . STEPHEN S. CHANG AWARD GEORGE JOHN Dr. George try and Biochemistry at The City College of New York and the CUNY Graduate Center. His interdisciplinary research focuses on bio-derived lipids, soft materials, oleogels, and functional organic systems for food and materials appli cations. He has authored over 100 publications, delivered John is a Professor of Chemis

of experience in chemistry, chemical engineering, and food technology across academic, industrial, government, and consulting roles. He is internationally recognized for his pioneering work in supercritical fluid (CO ₂ ) technology and its applications in food, natural products, and materials science. Dr. King has authored more than 275 publications and holds multiple patents. A former endowed professor at the University of Arkansas, he now focuses on consulting and R&D. His honors include awards from the American Chemical Society and recognition as an ACS Fellow. AOCS FELLOW SAEED

MIRZAEE GHAZANI Dr. Saeed Ghazani is a Research

Associate at the University of Guelph and Founder and CEO of Tiden Lipid Biotech Solutions Inc. With more than 20 years of experience in lipid science, his work bridges academia and industry, focusing on lipid crystallization, polymorphism, and structured lipid systems.

20 INFORM JUNE 2026 , VOL. 37, NO. 6

HONORED STUDENT AWARD & PETER AND CLARE KALUSTIAN AWARD

more than 200 presentations, and holds multiple patents. Dr. John is a Fellow of the Royal Society of Chemistry and a Senior Fulbright Scholar. An active AOCS member, he con tributes as a session organiz er and leader within the EAT Division. SUPELCO AOCS RESEARCH AWARD the George Holmes Uni versity Distinguished Professor at the University of Nebras ka–Lincoln and Director of the Center for Plant Science Inno vation. With nearly 30 years of experience, his research fo cuses on plant lipid biochem istry, metabolic engineering, and sustainable oil produc tion. His work has led to the discovery of novel fatty acids and innovations in bio-based fuels and feedstocks. Dr. Ca hoon holds 35 U.S. patents and has authored more than 185 publications. He is a Fellow of both the National Academy of Inventors and the AAAS. AOCS YOUNG SCIENTIST RESEARCH AWARD XIAOHONG SUN Dr. Xiao EDGAR B. CAHOON Dr. Edgar Cahoon is

Dalhousie University specializ ing in food chemistry, protein science, and sustainable pro tein innovation. Her research explores protein and peptide structure–function relation ships to enhance food quality, functionality, and bioactivity. She has received prestigious funding, including an NSERC Postdoctoral Fellowship, and focuses on developing val ue-added protein ingredients from plant and marine sourc es. Dr. Sun’s interdisciplinary approach supports the ad vancement of sustainable and resilient food systems. HONORED STUDENT & MANUCHEHR (MANNY) EIJADI AWARD PURLEN the University of Nebraska– Lincoln, where she earned her doctorate in Food Science and Technology. Her research focuses on sustainable technologies using supercritical carbon dioxide to develop innovative lipid-based food systems. She has authored multiple publications and received numerous research awards. Actively engaged in the AOCS community, she serves in student leadership roles within the Edible Applications Technology Division, contributing to communications and outreach efforts. SEZER OKUR Purlen Sezer Okur is a Research Associate at

TIMILEHIN DAVID OLUWAJUYITAN

Timilehin David Olu wajuyitan is a doctoral candidate at

the Univer sity of Man itoba, specializing in plant protein science. His research examines the functional and bioactive properties of fava bean proteins and peptides, with an emphasis on sustain able processing methods. In addition to his academic work, he serves as President of the university’s Graduate and Postdoctoral Society. He is an active member of AOCS and other professional orga nizations and is committed to advancing innovation in sustainable food systems. HONORED STUDENT AWARD CHENGE (CHARLEY) WANG Chenge doctoral candidate in Food Science at Rutgers Universi ty. Her research focuses on lipid oxidation mechanisms in monounsaturated oils. She holds dual bachelor’s degrees from the University of Wiscon sin–Madison and is an active (Charley) Wang is a

hong Sun is an Assistant Professor at

AOCS AWARDS INFORM 21

THOMAS H. SMOUSE MEMORIAL FELLOWSHIP SUMANJOT KAUR Sumanjot the University of Arkansas with a background in food technology and sustainable food systems. Her research focuses on developing bioactive compounds and materials from agricultural byproducts using advanced processing technologies. She has received numerous awards recognizing her research and innovation, including honors in sustainable food technology and student competitions. In addition to her academic achievements, Kaur is actively involved in leadership and professional development activities. Kaur is a doctoral student at

student leader, serving with the IFT Student Association and contributing to AOCS pro gramming. Her work combines fundamental lipid chemis try with applied research to improve food stability and quality. HONORED STUDENT AWARD NIRAT KATUWAL student at South Dakota State University whose research focuses on upcycling oilseed byproducts into bioactive compounds. His work explores their role in inhibiting advanced glycation end-products and related health impacts. He has authored multiple publications and regularly presents his research at scientific conferences. Katuwal is also active in AOCS, contributing to the Health and Nutrition Division as a session co-chair. HONORED STUDENT AWARD SANTOSH Nirat Katuwal is a doctoral

protein ingredients and biomaterials from agro industrial waste. He has published scientific articles and presented his work at professional conferences. His research emphasizes sustainability and innovation in food systems. Thapa has received multiple awards, including recognition from AOCS, and continues to contribute to advancements in alternative protein development. HANS KAUNITZ AWARD BINGQI CHEN of Tennessee, Knoxville, fo cusing on sustainable protein development from industri al hempseed. His research examines protein function ality, nutrition, and bioactive peptides using advanced analytical and computational approaches. He has published several articles and presented at major conferences, includ ing AOCS and IFT. Chen is an active member of professional organizations and has re ceived multiple awards recog nizing his research excellence. Bingqi Chen is a doctoral candidate at the University

THAPA Santosh Thapa is

a doctoral student at South Dakota State University, where his research centers on developing plant-based

22 INFORM JUNE 2026 , VOL. 37, NO. 6

DIVISION AWARDS

FANG WEI Analytical Herbert J. Dutton Award

FLAVIA ADAIS ROCHA DOS SANTOS

YOMI WATANABE Biotechnology Achievement Award

LAURA JOHANA CASTELLANOS SUAREZ Biotechnology Student Excellence Award

Analytical Student Excellence Award

OZAN CIFTCI Edible Applications Technology Timothy L. Mounts Award

HENRIETTE BRYKCZYNSKI

ALI UBEYITOGULLARI Health & Nutrition New Investigator Research Award

KEN STARK Health & Nutrition Ralph Holman Lifetime Achievement Award

Edible Applications Technology Student Excellence Award

PRABHASHIS BOSE Health & Nutrition Student Excellence Award

FERNANDA DIAS Lipid Oxidation & Quality New Investigator Research Award

JOLIJN SIETSKE ANOUK KOOMEN Lipid Oxidation & Quality Student Excellence Award

ADEEB HAYYAN Industrial Oil Products Outstanding Achievement Award

AOCS AWARDS INFORM 23

THANURANGA THARUSHI SAMARASINGHE Industrial Oil Products Student Excellence Award

RAVINDER SINGH Protein & Co-Products Student Excellence Award

YUE WANG Processing Student Excellence Award

JULIAN BARNES Surfactants & Detergents Division Samuel Rosen Memorial Award

BEST PAPER AWARDS ACI DISTINGUISHED PAPER “A High-Throughput Method for Screening Surfactant Additives and Structure– Property Relationships for the Removal of Water from Bitumen” Contributors: Daniel S. Miller, Tzu-Chi Kuo, David Brennan, Adam Schmitt, Kathryn Grzesiak, Roxanne Jenkins, Harpreet Singh, Heather Wiles, Taylor Martin, Andrew Banks et al. OXIDATION & QUALITY “A Direct and Practical Approach to Assessing the Impact of Emulsion Composition on Vitamin A Stability” Authors: M. De Vreese, E. Durand, B. Baréa, D. Morvan, C. Aleman, J. Lecomte, P. Villeneuve EDWIN N. FRANKEL AWARD FOR BEST PAPER IN LIPID

TRAVEL GRANT AWARDS Travel grants are available for students and early career

ADM AWARD FOR BEST PAPER IN PROTEIN & CO-PRODUCTS CHEMISTRY & NUTRITION “Enhancing pectin’s antioxidant properties through ferulic acid grafting: Application in olive oil-in-water emulsion.” Authors: Simin Feng, Ming Bi, Jiahao Yu, Yang Lin, Kseniya Hileuskaya, Ping Shao

professionals. These awards include travel support and an opportunity to present as part of the technical program. Thank you to AOCS Sections for supporting these awards. HARTHIKA MYLVAGANAM SURANI WEERASUNDARAGE ZAKIR HOSSAIN NGAN NGUYEN THANMAYA ARUNKUMAR

ADM AWARD FOR BEST PAPER IN PROTEIN &

CO-PRODUCTS ENGINEERING & TECHNOLOGY

“Glycerol Esterification of Free Fatty Acids Catalyzed by Zinc Glycerolate for Biodiesel Production from Acidified Palm Oil: Optimization, Kinetic Study, and Process Evaluation” Authors: Haotian Fei, Congwen Zheng, Zhenyu Wu, Xiaojiang Liang, Yong Nie

24 INFORM JUNE 2026 , VOL. 37, NO. 6

AMINO ACIDS AND PEPTIDES AS ANTIOXIDANTS Sadia Firdaus and Yonghui Li WHY ANTIOXIDANTS MATTER Oxidative stress is an important factor that disrupts the function of biological systems and food materials. Growing demand for new antioxidant sources is pushing researchers to search new frontiers. Protein fragments called bioactive peptides are one promising, but a commercially less

In some cases, they enhance antioxidant systems on a larger scale, which makes them important as both functional ingredients and building blocks for bioactive peptides. AMINO ACIDS AS ANTIOXIDANT MOLECULES Based on their side chain properties, amino acids can be broadly classified as non-polar, polar uncharged, or charged. The functional groups determine the nature of their interaction with radical species. Depending on the environment, amino acids can give up hydrogen atoms to neutralize free radicals or transfer electrons to terminate oxidative chain reactions. This behavior is dependent on pH, as protonation and ionization states influence whether hydrogen or electron transfer dominates. In real systems, these phenomena lead to several antioxidant routes. Amino acids can also scavenge free radicals, interrupt propagation reactions, or chelate prooxidative metal ions, limiting their catalytic role in lipid oxidation. Enhanced interaction with lipid peroxides

explored group of molecules. The peptides are composed of amino acids that provide the antioxidant power. Their chemical diversity allows them to act as effective antioxidant molecules, particularly in food, feed, and biological systems where oxidation is a key concern. As artificial intelligence and other computational tools become more widespread, these technologies can accelerate bioactive peptide discovery, risk assessment, and practical application in markets valued in the billion dollar range.

It results primarily from a mismatch between the production of reactive oxygen species (ROS) and antioxidant defences. Normally, ROS are produced as side products of metabolism and respiration. When their levels increase beyond control, they start disrupting normal cellular activities. The consequences include oxidative damage such as peroxidation of lipids, modification of proteins, and loss of overall cellular function—one of the reasons for aging and disease. The same principle applies to food systems where oxidative reactions cause a decline in the quality of products, their stability, and shelf life. Antioxidants are in increasingly high demand as food preservatives, as well as nutraceuticals and skincare products. Consumers want naturally sourced antioxidant systems, in particular. Often overlooked in this context, amino acids can contribute to antioxidant activity. They counteract reactive species and participate in redox processes.

ANTIOXIDANTS INFORM 25

increases their ability to stabilize radicals and slow down oxidative processes. Not all amino acids contribute equally. Aromatic residues such as tryptophan and tyrosine are particularly effective due to their resonance-stabilized structures, which facilitate hydrogen donation and radical stabilization. Sulfur containing amino acids like cysteine and methionine also play a significant role, although cysteine can exhibit prooxidant behavior under certain conditions due to the formation of reactive sulfur radicals. Histidine, with its imidazole ring, contributes through proton transfer and radical trapping, while basic amino acids such as lysine

percent inhibition of lipid peroxidation, while its hydroxylated form, L-DOPA, shows much higher activity (about 68 percent), along with better reducing power and stronger radical scavenging and metal chelating effects. This clearly shows that even small changes in structure can significantly influence antioxidant behavior. FROM AMINO ACIDS TO ANTIOXIDANT PEPTIDES Bioactive peptides perform a wide variety of functions, mainly determined by their amino acid sequence and their source. This variation can also be observed in plant-derived peptides that have different functionalities.

and arginine participate through charge interactions and metal binding. The antioxidant performance of amino acids varies with the system in which they are applied. This system dependent behaviour highlights an important consideration for their practical application in food matrices. For example, tyrosine shows around 31 Structure of an amino acid, consisting of a central α -carbon bonded to an amino and carboxyl group with a variable side chain. Source: created at https://BioRender.com

Classification of amino acids based on side chain properties. Source: created at https://BioRender.com

Non-polar side chains

Charged side chains

Aspartic Acid

Glutamic Acid

Glycine

Alanine Valine

Leucine

Isoleucine

Acidic

Histidine

Lysine Basic

Arginine

Methionine Phenylalanine

Tryptophan

Proline

Polar uncharged side chains

Serine

Threonine

Cysteine

Tyrosine

Asparagine

Glutamine

26 INFORM JUNE 2026 , VOL. 37, NO. 6

For example, short peptides like soy have been shown to exhibit ACE inhibitor activity, whereas chickpea peptide has been reported to have anticancer effects. In addition, numerous plant peptides possess high antioxidant capacity. When amino acids are incorporated into peptide chains, their antioxidant effects can become additive or synergistic, leading to enhanced activity compared to individual amino acids. This means that not just the presence, but the sequence and structural arrangement of amino acids ultimately determine the function of antioxidant peptides. Smaller peptides, especially those below ~3 kDa, consistently show higher radical scavenging and lipid peroxidation inhibition compared to larger ones. In terms of residues, amino acids like tryptophan, tyrosine, histidine, methionine, and lysine are associated with stronger antioxidant activity. Peptides containing tryptophan and histidine tend to perform better because tryptophan can donate hydrogen easily, while the imidazole ring of histidine helps in radical trapping and metal chelation. Sequence also matters. Small changes in residue order affect antioxidative function. A good example is the peptide ISELGW, a strong inhibitor of lipid peroxidation. Researchers determined that replacing

some residues maintained activity, while others significantly reduced activity. There are also clear effects of specific residue combinations. Peptides that combine hydrophobic residues with aromatic residues show stronger interaction with lipid radicals, inhibiting oxidation. Repeating units also seems to play a role. Peptides containing repeats show improved activity, likely due to synergistic effects. Hydrophobic repeats improve interaction with lipid systems, while others enhance electron donation and metal ion interactions. Structural features further influence activity. Having hydrophobic residues at the N-terminus improves peptide partitioning into lipid phases, increasing proximity to reactive radicals. DISCOVERING BIOACTIVE PEPTIDES The production of peptides generally follows two main approaches. One involves enzymatic hydrolysis or microbial fermentation to break proteins down into smaller peptide fragments, resulting in a complex mixture of different bioactive peptides (top-down process). The other approach is bottom-up synthesis, in which peptides are assembled from individual amino acids using chemical methods (solid-phase peptide synthesis). This approach enables precise control over peptide sequence, length,

and modifications, producing well-defined peptide products. Both approaches are widely employed and, depending on the use and level of specificity required, each can complement the other. The peptide mixtures are later divided by chromatographic and electrophoretic methods to get individual peptides. Usually, subsequent peptide identification and characterization are done by mass spectrometry that is coupled with bioinformatics tools, which enable the detailed analysis of the peptide sequences and properties. Through a variety of bioactivity validation assays, such as biochemical, in vitro , in silico , and cell-based approaches, the functional significance of these peptides is ultimately demonstrated. The integrated workflow shows how processing and analytical steps together allow systematic discovery, identification, and evaluation of bioactive peptides from complex biological systems. These techniques are often time-consuming and are being combined with computation to increase speed to discovery. Technologies like in silico digestion, peptide databases, proteomic tools, molecular docking, and QSAR-based prediction tools offer speedy screening of extensive peptide libraries and help identify the most likely candidates before experimental validation.