INFORM October 2024

inform October 2024, Vol. 35 (9) • 33

significant aggregation within the emulsion, which limits their applications. This study investigates the effect of homogenization as a strategy to prevent oleosome aggregation and coalescence. Our results indicate that homogenization at pressures of 10–30 MPa effectively prevents phase separation and preserves the initial particle size of oleosomes. However, at pressures of 40–50 MPa, oleosome particles are disrupted, leading to the formation of smaller particles that stabilize the emulsion against coalescence. We found that extracting oleosomes at a pH of 9 consistently produces stable emulsions, suggesting this method as a viable approach to enhance the stability of these emulsions. Furthermore, extraction at a pH of 7 followed by homogenization enhances the physical stability of the mixtures. Additionally, our findings demonstrate that performing extractions at pH 9 helps in preserving oleosome membrane-associated proteins, thereby further improving the stability and extending the storage potential of soybean oleosomes to up to 20 days.

enoids and capsaicinoids were significantly lower than those of the EPL-treated samples when fried at 150 °C ( p < 0.05). Two way ANOVA indicated that frying temperature and EPL treatment, as well as their interaction had significant impacts on the thermal oxidative stability of chili oil ( p < 0.05). The results suggest that EPL may act as antioxidants during frying, and EPL can improve the thermal-oxidative stability of chili oil. Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process Cheng, K., et al. , Food Chemistry: X , 21, 101113, 2024. https://doi.org/10.1016/j.fochx.2023.101113 The present study used a comprehensive analysis combining headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrom etry (UPLC-ESI-MS/MS) to investigate changes in volatile com pounds and phospholipid molecules in grilled lambs. The results revealed 19 key volatile compounds (OAV > 1) involved in the grill ing process of lambs. Additionally, UPLC-ESI-MS/MS analysis detected 142 phospholipid molecules in grilled lamb, with phos phatidylcholine exhibiting the highest content (36.62 %), followed by phosphatidyl ethanolamine, phosphatidylinositol, phosphati dylserine, phosphatidyl glycerol, and phosphatidic acid. Through partial least squares analysis, 63 key differential phospholipids were identified. Principal component analysis of the key differen tial phospholipids and volatile compounds indicated that phospha tidylcholine and phosphatidyl ethanolamine phospholipids are the key substrates in forming volatile compounds in grilled lambs. This information is essential for precisely regulating the flavor profile, enhancing the grilling process, and minimizing the production of harmful compounds in grilled meat products. Characterization of phospholipidome in milk, yogurt and cream, and phospholipid differences related to various dairy processing methods Lui, Y.-H., et al. , Food Chemistry , 454, 139733, 2024. https://doi.org/10.1016/j.foodchem.2024.139733 Milk phospholipids have multiple health benefits, but the deficiency of detailed phospholipid profiles in dairy products brings obstacles to intake calculation and function evaluation of dairy phospholipids. In present study, 306 phospholipid molecular species were identified and quantified among 207 milk, yogurt and cream products using a HILIC-ESI-Q-TOF MS and a HILIC-ESI QQQ MS. The phospholipid profiles of five mammals’ milk show that camel milk contains the most abundant phosphatidylethanol amine, phosphatidylserine and sphingomyelin; cow, yak and goat milk have similar phospholipidomes, while buffalo milk contains

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Thais Lomonaco Teodoro da Silva teaches and conducts food sci ence research at the Federal University of Lavras (UFLA), Brazil. Her research is focused on oleogels, lipid crystallization, and sonocrystallization.

Phospholipids are widely recognized for their role as emulsifiers in food applications. However, their use extends beyond just stabi lizing emulsions. Phospholipids also serve as viscosity modifiers, antioxidants, and contribute nutritional benefits. Recently, new research and reports on the interactions of phospholipids in foods have gained attention. This month’s issue highlights some particu larly interesting examples of these developments. Use of egg yolk phospholipids to improve the thermal-oxidative stability of fatty acids, capsaicinoids and carotenoids in chili oil Phospholipids can act as antioxidants in food. In this study, egg yolk phospholipids (EPL) and sunflower oil were utilized in making chili oil, and proton nuclear magnetic resonance spectroscopy was employed to quantify the concentrations of fatty acyl groups, carotenoids, capsaicinoids in chili oil accord ing to their specific signals in the spectra. The results showed that the changes in the concentrations of fatty acyl groups in the con trol samples were greater than those in the EPL-treated samples at the same frying temperature, while the contents of carot Bai, X., et al. , Food Chemistry , 451, 139423, 2024 https://doi.org/10.1016/j.foodchem.2024.139423