Friday, September 25, 2020

Journal articles focused on edible applications technology

The following Journal of the American Oil Chemists' Society articles published in 2020 were curated by the Edible Applications Division Newsletter Editor, Andrew Gravelle.

Visit this page for help navigating your member-only access to all AOCS journals online. 

Issue 1: January 2020

Preparation and Characterization of Oil Rich in Odd Chain Fatty Acids from Rhodococcus opacus PD630 

Mei‐Yun Chu, Lin‐Shang Zhang, Wen‐Yong Lou, Min‐Hua Zong, Yu‐Qian Tang and Ji‐Guo Yang

Issue 2: February 2020

Tailoring Crystalline Structure Using High‐Intensity Ultrasound to Reduce Oil Migration in a Low Saturated Fat

Thais L. T. da Silva, Zachary Cooper, Juhee Lee, Veronique Gibon and Silvana Martini

Issue 3: March 2020

Effect of Feeding a Low Level of Encapsulated Fish Oil to Dairy Goats on Milk Yield, Composition, and Fatty Acid Profile

Maryuri Núñez de González, Rahmat Attaie, Sela Woldesenbet, Adela Mora‐Gutierrez, Jeneanne Kirven, Yoonsung Jung and Deland Myers

Issue 4: April 2020

Effect of CO2 Bubbles on Crystallization Behavior of Anhydrous Milk Fat 

Bhaskar Mani Adhikari, Tuyen Truong, Nidhi Bansal and Bhesh Bhandari

Accelerated Fat Bloom in Chocolate Model Systems: Replacement of Cocoa Powder with Sugar Particles and the Effects of Lecithin 

Jiayang Jin and Richard W. Hartel

Issue 5: May 2020

Oleogel Fabrication Based on Sodium Caseinate, Hydroxypropyl Methylcellulose, and Beeswax: Effect of Concentration, Oleogelation Method, and Their Optimization 

Leyla Alizadeh, Khadije Abdolmaleki, Kooshan Nayebzadeh and Seyede Marzieh Hosseini

Issue 6: June 2020

Na2SiO3‐Catalyzed Glycerolysis of Sacha Inchi (Plukenetia volubilis L.) Oil into Di‐ and Monoacylglycerols 

Jia Luo, Zeping Wang, Shangzhi Deng, Fan Zhang, Guirong Bao, Junni Mao and Wenjing Yang

Issue 7: July 2020

Hermetia illucens Larvae as a Living Bioreactor for Simultaneous Food by‐Products Recycling and Useful Oil Production

José L. Guil‐Guerrero, María J. Sánchez‐Muros, Dmitri Fabrikov, Borja Rodríguez‐Lozano, María J. González‐Fernández, Svetlana Lyashenko and Fernando G. Barroso

Issue 8: August 2020

Isothermal Crystallization of Palm Oil‐Based Fats with and without the Addition of Essential Oils 

Anis Chikhoune, Mikhail Shashkov, Aleksandr Vasilyevich Piligaev, Juhee Lee, Abdelghani Boudjellal and Silvana Martini 

Issue 9: September 2020

Tripalmitin‐Driven Crystallization of Palm Oil: The Role of Shear and Dispersed Particles

Ryan West and Dérick Rousseau

AOCS members enjoy unlimited access to all peer-reviewed AOCS journals. Join today to gain access now through 2021!


Wednesday, September 23, 2020

Surfactants and Detergents Division Award Winner Feature: Jinning Liu

Q&A with Surfactants and Detergents Division Award Winner: Jinning Liu


Bio: Jinning Liu is a 3rd year Ph.D. candidate in the Food Science Department of the University of Massachusetts. She has been a graduate research assistant since 2015, meanwhile, she also served as a teaching assistant for Food Chemistry. Her research is mainly focused on applications of multiple emulsion by using different surfactants and fabrication methods.

1. What was your reaction when you learned you won the Surfactants and Detergents Division?

I did not expect to receive this award because it was my first time applying AOCS awards. I heard my labmates got their AOCS awards a week before finding out and thought I had no chance in winning, then I received the good news. It was so uplifting and encouraging to motivate my research life.

2. How did you get started in the area of focus that you are studying?

Food has always been one of always my favorite things. Then I started being eager to learn more about the science behind it. 

3. What challenges have you overcome during your course of study?

At the beginning when I first started my project, I found it hard to have a solid result. I kept looking up literature reviews to see how other researchers deal with the problem and finally figured out an effective approach to get a consistent result.

4. Do you have any words of wisdom for other AOCS student members?

Nothing Is Impossible!

5. How has winning the AOCS Surfactants and Detergents Division Award helped you develop as a young scientist?

Winning the award helped me improve my confidence in this field. It provided a chance to let more scientists get to know what I’ve done. This will motivate me to explore more on my research. I also hope my project can provide inspiration to other scientists who have the same interests.

6. Can you tell us about your current research?

My current research focuses on controlling the release of bioactive components in multiple emulsions by tailoring the osmotic stress.


Tuesday, September 22, 2020

Registration for the Plant Protein Science and Technology Forum is now open

The AOCS Plant Protein Science and Technology Forum is now open for registration. Join live online presentations and interactive discussions that will take a closer look at compelling advancements in plant proteins. With a common pursuit of sustainability, developments in this focus area will play an increasingly important role in helping shape the systems and solutions that will nourish the world. 

Participants from all over the globe will come together to delve into topics that cover the full landscape of protein supply chains. Sessions will include:

Explore the future of plant proteins throughout the month of October! 

Register today

Add event to calendar

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Corporate member spotlight with Plus Group

AOCS is featuring different corporate members to help us learn more about their company and what they do to improve the science and technology of oils, fats, surfactants and more!

This week AOCS talked with Grant Mitchell, acting CEO of the Plus Group. Grant joined the Plus Group in 1998 and has over 30 years of professional experience in the operation, design and management of processing facilities within the Chemical, Pharmaceutical and Food & Beverage Industries. He is a member of the American Oil Chemists’ Society and is presently on the organization’s Governing Board and serves as the organization’s Foundation Board Treasurer.  He is also the chairman of the board for Make-A-Wish Foundation’s Southern Ohio region.

In this conversation, AOCS learned about innovations the Plus Group has developed and what really sets them apart from their competitors. Read on for the next installment in the Corporate Member Spotlight series and learn more about the Plus Group. 

1) Thanks for taking some time to help us learn more about Process Plus. Tell us a little about the Plus Group.

The Plus Group is comprised of Process Plus, Design Build Plus and Automation Plus…thus making it the Plus Group of companies. Process Plus is a full-service engineering and architectural firm consisting of ten (10) discipline departments. Automation Plus specializes in modernizing and improving efficiency with the latest in automation and controls technologies. Design Build Plus offers Procurement, Construction Management and Owner’s Representation for clients who prefer a more seamless approach to project execution.

This three-in-one organizational structure allows us to offer clients a streamlined project approach with a single point of contact. By dividing our expertise into specialized companies, we can attract world-class talent and gain access to additional vendor partnerships.  The Plus Group consists of over 160 employees across five office locations and is 100% employee-owned. The Plus Group has been in business for over 24 years largely due to our repeat client base. The partners that we work with have come to depend on our high level of expertise, customer service and dedication to establishing lasting relationships. 

Plus Group provides one point of contact with a wide range of capabilities. The quality of our services is defined by the long-established reputation of our principals and staff. The skill and technical competence of our team is maintained through a culture focused on continuous improvement and being the ‘Firm of Choice’ for customers and employees. We take a consultative approach to projects and incorporate tools and systems that make the process of working together easy. No matter the size or scope of the work, we are customer advocates — ensuring that we align our services with our customers strategic plans and business objectives.

By combining process engineering, material handling and packaging with hygienic and clean design and automation we can ensure the highest level of plant operational efficiency and compliance.



2) In your own words, what products or services does Process Plus offer? 

Process Plus is a multi-discipline engineering and architecture firm, dedicated to finding the right solutions to fit your needs. We are problem solvers, interested in improving your operations, keeping you current with industry trends and regulations, consistently delivering quality solutions you have come to know and expect. We use proven methods to execute our projects while maintaining flexibility and adapting to our clients’ needs and preferences. We work together with our clients to understand their project goals, as we know each project has different parameters defining success.

3) What would you say differentiates Process Plus from companies in the same space as yours? 

Plus Group is more than meets the eye. We are not just another engineering group—we are a collection of three industry-leading companies that focus on our customers. Our Process and Facilities, Industrial Automation and Construction Management teams can work independently or together on any project, delivering exactly what customers need, every time.

4) What is a recent innovation of Process Plus that you would like to draw attention to? 

Recently, Plus Group developed Factory365 which is a product focused on providing customers peace of mind with respect to their operating facility. It is a suite of off the shelf solutions tailored to customers  The Factory365 Suite includes:

a. Metrix365 – A software application that bridges the gap between the plant floor and business systems in an Industry 4.0 world.

b. PKG365 – Comprehensive optimization of equipment and PKG lines for maximum Overall Equipment Efficiency (OEE)

c. Service365 - Preventative maintenance for plant floor and IT/business solutions including cost-effective subscription services.

d. Academy365 - Training and empowering employees for successful plant floor and business operations.

e. Care365 - Providing 24/7 emergency support on and off the plant floor.

5) Obviously, this has been a challenging year for many companies. What do you view as the biggest challenge for Process Plus in the coming months? 

The war on talent continues to be a challenge.  Plus Group has industry expertise that is requested by some of the world’s largest and most recognized brands.  While technology improvements are critical to staying competitive, world-class resources are paramount to our success.  World-class resources that provide exceptional customer service will be essential.

6) Recently, you presented a #AOCSWebinar, “FSMA: Equipment, Cleaning and Sanitization Requirements Within the Food and Beverage Industry.” Can you tell us more about how the subject of that webinar intersects with your work? 

Plus Group's very talented Dennis McCullough made that presentation and really executed and shed light on the importance of hygienic and clean design, especially in today’s world where the effects of Covid19 have so greatly enhanced our need for consumer products to be trusted by manufacturing facilities that are up to code. Dennis’ presentation reviews steps for reducing possible contamination from equipment designs; and implementing effective cleaning and sanitization procedures for successful business operations. The use of the hygienic design standards developed and presented by Dennis dramatically reduces the risk of costly downtime and keeps customer’s products and employees safe from dangerous pathogens. We are seeing a tremendous peak in customer needs for services like this, and are grateful for those experts like Dennis, who have such a wealth of knowledge and cache of proven methods that ensure these standards in industries from food and beverage to consumer products to pharmaceuticals and beyond. You can get free access to this webinar's materials and its recording for a limited time by filling out your contact details.

7) Can you give one takeaway from your webinar that you think industry professionals would find really compelling?  

A well-designed facility that considers sanitization requirements in equipment or their facilities can be cleaned more effectively in less time while mitigating the risk of producing a contaminated product.  Sanitary design has not only added value to support food safety and quality, but it has also added value by supporting the organization’s operational efficiency objectives in reducing the amount of labor required to clean the equipment and/or facility. Fill out your contact details now for free access to this webinar.

8) Well Grant, thank you so much for your time! I hope everyone has learned a bit more about Process Plus. One final question before I let you go, why is being a corporate member of AOCS important to you and your company? 

Plus Group benefits by being a corporate member of AOCS based on the access to tools, discounts, annual meetings and contacts through industry, academia and many other channels that is customized to our needs.  Through inform|connect, Plus Group is able to obtain content that meets the specific informational needs on Plus Group.  AOCS has provided Plus Group the tools necessary to sustain and grow our expertise within the oils, fats, proteins surfactants and related materials.

Thanks again for reading and thanks to Grant Mitchell and his colleagues at Plus Group for taking part in our AOCS Corporate Member Spotlight Series. Make sure to visit their website and check them out on Facebook and LinkedIn! Join us next time to see who we feature next! 


Monday, September 21, 2020

Phospholipid Division Award Winner Feature: Mitchell Culler

Q&A with Mitchell Culler, winner of the Phospholipid Division Award Winner

Bio: Mitchell Culler is a Ph.D. candidate in food science studying methods for preventing lipid oxidation advised by Dr. Eric Decker at UMass, Amherst.  His research involves the modification of lecithin to act synergistically with tocopherol for increased antioxidant activity in emulsion systems.  His master's degree research was advised by Dr. Federico Harte at Penn State University and involved the prototyping and development of an automated device to study the effects of emulsifying salts and environmental conditions on casein micelle structure.  Mitchell holds a BS with honors in food science and a BA in English as well as minors in nutrition and agribusiness management from Penn State.  Additionally, he has research experience as a visiting scholar at the Universitat Autònoma de Barcelona (UAB) in Bellaterra, Spain where he developed an automated system to use light backscattering to measure coagulation time in cheesemaking, advised by Dr. Manuel Gahete.  Mitchell also gained research experience at the University of Cordoba in Cordoba, Spain working on a project advised by Dr. Raul Luque examining a link between a high-fat diet and somatostatin/cortostatin expression in mouse breast tissue.

1) What was your reaction when you learned you won Phospholipid Division Award?

I am absolutely thrilled to win this award, and I am very excited about what it represents.  As anyone who has spent any time doing research can attest, there are a lot of late nights in the lab and failed experiments that leave you empty handed with respect to data.  It feels really great to be recognized for all the hard work that goes into my research, and I feel honored to have been able to make a contribution that furthers scientific knowledge.

2) How did you get started in the field that you are studying?

I originally found food science because I became interested in the ingredients in the food I was eating.  What has captivated my interest is how much my perspective has changed the more I have learned about the field.  In short, it has remained interesting to me.  Studying food science has allowed me to work on many different projects and in different areas of research.  From designing, programming and testing automated prototypes to extracting and using enzymes to modify phospholipids, I have gotten to have some pretty incredible experiences so far.

3) What challenges have you overcome during your course of study?

In the last year, the coronavirus pandemic has caused increased challenges while trying to do research.  In addition to restricting the number of people in the lab at once, it has added significant restrictions to our ability to work in the lab.  While I am not sure anyone is able to say they have fully overcome this obstacle yet, I have found that planning experiments in advance and being more intentional with how I am spending my time has certainly been a step in the right direction.

4) Do you have any words of wisdom for other AOCS student members?

Setting realistic expectations for what you are able to accomplish in a given time period is a really critical skill to start developing, particularly early on.  One of the biggest things I continue to struggle with is accurately estimating how long certain tasks will take me to complete.  When you are planning out experiments, it is definitely important to take Murphy’s law into account and leave some extra time in your plan to get things finished.

5) How has winning the AOCS Phospholipid Division Award helped you develop as a young scientist?

Winning this award has given me a platform to showcase my research.  Personally, it is been really affirming to have this recognition from AOCS, particularly in my research area of phospholipids.  It can be easy to be overly critical of yourself when working in research because progress is often slow, so it can feel like you are not really getting anywhere.  Receiving an award like this is a great opportunity and reminder to look back at the work you have done and recognize how far you have come.

6) Can you tell us about your current research?

My Ph.D. research is on the topic of creating a modified lecithin using phospholipase D from various plant sources to transphosphorylate the lecithin head groups so that they can increase the efficacy of tocopherol as an antioxidant in food emulsion systems.  Typically, phosphatidylcholine (PC) has been shown to be a pro-oxidant in emulsions; however, phosphatidylserine (PS) and phosphatidylethanolamine (PE) are able to recharge alpha-tocopherol-quinone back to its active form.  Therefore, creating a high PE or PS lecithin from natural sources will extend the effectiveness of tocopherol, thus increasing the shelf-life of these emulsion-based products without the need for synthetic antioxidants.

Saturday, September 19, 2020

Two minutes with: Florencia De Alzaa

We love showcasing not only the valuable work of AAOCS members but also the personal side of our members. In this newsletter, we provide two minutes with Florencia De Alzaa, R&D Technical Engineer for Boundary Bend Ltd.

Florencia came to Australia and joined the Boundary Bend team in September 2016 where she is working as a R&D Technical Engineer. She finished her degree in Chemical Engineering in 2015 at Universidad Nacional de Cordoba, Argentina. After graduation, Florencia has completed several Postgraduate Diplomas in Australia, including ‘Leadership and Management’, ‘Project Management’ and ‘Innovation and Design Thinking’. Florencia is an Associate Member of the Institution of Chemical Engineers (AMIChemE) and a Member of the Institution of Engineers Australia (MIEAust). Her recent research in the food industry has included: ‘Chemical and physical changes to fried chicken’, ‘Chemical and physical changes in oils during heating’, ‘Study of cooking oils suitability for Teflon coated cookware’, ‘Preliminary results of Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets and Broccoli after Deep Frying with Extra Virgin Olive Oil, Canola and Grapeseed Oils’.

Every day at work… I am faced with new challenges. It is hard to define a typical day in my line of work. Sometimes I am researching, reading and writing about various topics. Recent research in the food industry has included: chemical and physical changes to fried chicken, chemical and physical changes in oils during heating. Other days I find myself in meetings, working with contractors, suppliers and with internal cross-functional teams to run R&D projects.

My favorite part of my job is… that it never gets boring! I have the opportunity to work with colleagues from different backgrounds and work towards solving problems and develop solutions that can be challenging but rewarding. 

Away from work, I like to… do yoga or a stretch session. I really enjoy playing with my creativity and I often draw, paint, and take artistic photographs. I also practice aerial silks, and, because I recently moved close to the beach, I am learning to surf.

If I could meet anyone, it would be… the authors of the book Frying Technology and Practices (Kathleen Warner). I referred to this book as a bible when researching cooking oils in Australia. I found the theoretical discussions on oil chemistry, oil degradation mechanisms, and the practical aspects related to frying including regulatory matters well described. 

When listening to the radio I listen to… Spotify radios and podcasts. I am passionate about the olive tree, all its related products and its health benefits, if I would have to recommend a podcast it would be “The Olive Wellness Institute” podcast. They always interview experts in this industry sharing the science behind it. 


Congratulations to AAOCS member [soon to be Dr.] Leonie Walter

AAOCS student member, Leonie Walter, submitted her Ph.D. thesis entitled “Understanding small and large milk fat globule phenotype variation in dairy cows through milk lipidomic characterisation” in August 2019 and graduated earlier this year. Her Ph.D. was conducted through the Faculty of Veterinary and Agricultural Science at the University of Melbourne in conjunction with CSIRO, under the supervision of Professor Brian Leury, Dr. Richard Fry and Dr. Amy Logan.

Milk fat globules (MFGs) are spherical structures comprising a neutral lipid core that is surrounded by a three-layer membrane. Individual variation in MFG size is observed within dairy herds and, if selected for thorough breeding programs, could be exploited for a more targeted milk production for specific technological streams. 

Her thesis’s initial experiment aimed to determine how much the average MFG size is affected by on-farm and animal-related factors within a herd subjected to the same diet and environmental conditions: Walter, Leonie, Sue Finch, Brendan Cullen, Richard Fry, Amy Logan and Brian J. Leury. "The effect of physiological state, milk production traits and environmental conditions on milk fat globule size in cow's milk." Journal of Dairy Research 86, no. 4 (2019): 454-460.

Based on the data collected for the first experimental chapter, cows were selected for the second and third experiment, which aimed to characterise the small and large MFG phenotypes through an in-depth lipidomics analysis. This analysis included the characterisation of the fatty acid profile of the MFG core by gas chromatography and the identification of the whole milk lipidome through targeted liquid chromatography-tandem mass spectrometry: Walter, L., P. Shrestha, R. Fry, B. J. Leury, and A. Logan. "Lipid metabolic differences in cows producing small or large milk fat globules: Fatty acid origin and degree of saturation." Journal of Dairy Science 103, no. 2 (2020): 1920-1930.

The third experiment, conducted in conjunction with Metabolomics Australia, presents the most extensive milk lipidomic analysis in the literature to date, with 301 detected lipid species. The results also revealed, for the first time, a potential role for ether phosphatidylethanolamine in the regulation of MFG size, showing a higher relative abundance of ether phosphatidylethanolamine in the milk from cows that tended to produce larger MFGs: Walter, Leonie, Vinod K. Narayana, Richard Fry, Amy Logan, Dedreia Tull and Brian Leury. "Milk fat globule size development in the mammary epithelial cell: a potential role for ether phosphatidylethanolamine." Scientific Reports 10, no. 1 (2020): 1-13.

The final experiment developed an in vitro model using cells purified from raw milk and grown on permeable membrane supports: Walter, Leonie, Richard Fry, Amy Logan and Brian J. Leury. "Investigation on the suitability of milk-derived primary bovine mammary epithelial cells grown on permeable membrane supports as an in vitro model for lactation." In Vitro Cellular & Developmental Biology. Animal (2020).

“Leonie, it has been an absolute pleasure to co-supervise your Ph.D., where I was able to watch you develop into a truly gifted and exemplary scientist. A huge congratulations for all that you have achieved, and I wish you all the very best for this next phase of your career”  Dr. Amy Logan (AAOCS member and outgoing Treasurer for the AAOCS).

And from all of us here at AAOCS, congratulations, Leonie! 

Other Ph.D. students who are graduating, we would love to hear from you or your supervisors to help you celebrate! Contact your Division of the AOCS Communication Specialist, Katrina Gaffney.