In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW). The physicochemical and component properties, rheological and textural parameters, macroscopic morphologies, and antioxidant capacities of the resulting oleogels were analyzed. In addition, their microscopic properties were analyzed using Fourier-transform infrared (FTIR), X-ray powder diffraction (XRD) spectroscopy, and polarized light microscopy (PLM). The results showed that the gel structures produced by different oleogelators did not change the fatty acid composition of IWO. In addition, the IWO oleogel prepared with OZ-PS had a more stable network structure, excellent hardness at 4℃ (1116.51 g), better antioxidant capacity (766.50 μmol TE/kg) and higher total phenolic content (14.98 mg/kg) than any other experimental IWO oleogels. Moreover, comprehensive ranking by principal component analysis of numerous characteristics showed that the OZ-PS oleogel (2.533) ranked first among the six oleogels studied. Therefore, the IWO oleogel prepared with OZ-PS is a promising product, and our results provide guidance for the preparation of IWO oleogels, such as to increase their applications in the food industry.

Frying is a critical process in the food industry, where selecting appropriate vegetable oils is key to achieving optimal results. In this study, French fries were fried at 175 °C with five different oils, the changes in the physicochemical indexes and free radical scavenging rate of the oils during the frying process were investigated, and the most suitable oils for frying were identified through comparative analysis using principal component analysis (PCA). We assessed the frying performances of hot-pressed high-oleic-acid rapeseed oil (HHRO), cold-pressed high-oleic-acid rapeseed oil (CHRO), soybean oil, rice bran oil, and palm oil utilizing principal component analysis over an 18 h period. The HHRO and CHRO showed lower acid values (0.31, 0.26 mg/g), peroxide values (2.09, 1.96 g/100 g), p-anisidine values (152.48, 178.88 g/mL), and total polar compound percentages (27.60%, 32.10%) than other oils. Furthermore, both the HHRO and CHRO demonstrated enhanced free radical scavenging abilities, indicative of their higher antioxidant capacities, as corroborated by the PCA results. Benzopyridine, 3-monochloropropane-1,2-diol ester, squalene, tocopherols, and polyphenol from the HHRO and CHRO during frying were compared. A comprehensive examination of harmful substances versus nutrient retention during frying revealed that the HHRO contained fewer hazardous compounds, while CHRO retained more nutrients. Therefore, this study analyzes the oxidation regulation of HHRO in frying applications, highlights the prospects of HHRO for frying in terms of health and economy, and contributes valuable insights for informed vegetable oil selection within the food industry.

Introduction: Heavy metals are ubiquitous environmental pollutants, and fish could be contaminated by these metals, potentially posing a threat to human health through the food chain. Understanding the accumulation of these metals in fish tissues is crucial for assessing the safety of consuming fish products.Methods: In this study, the distribution of nickel (Ni), copper (Cu), zinc (Zn), cadmium (Cd), and lead (Pb) in tissues of eight fish species (Ctenopharyngodon idellus, Megalobrama amblycephala, Hypophthalmichthys molitrix, Hypophthalmichthys nobilis, Carassius auratus, Cyprinus carpio, Culter alburnus, and Lateolabrax japonicas) collected from the Baishazhou market with different trophic levels and habitat preference was investigated using inductively coupled plasma mass spectrometry (ICP-MS). The metal accumulation capacity of different fish tissues and species was assessed, and the metal pollution index (MPI) was calculated to evaluate the extent of metal accumulation ability in each species. Additionally, the health risk assessment was conducted to evaluate the potential threat to human health posed by consuming these fish species.Results: The levels of metals exhibited variation among different fish tissues and species, showing an order of Zn > Cu > Ni > Pb > Cd. In terms of tissues, fish head demonstrated a greater capacity for metal accumulation compared to the muscles. Regarding fish species, the extent of accumulation ability varied depending on the specific metal, exhibiting the following order according to MPI: H. molitrix (0.568) > C. auratus (0.508) > M. amblycephala (0.469) > C. idellus (0.336) > C. alburnus (0.315) > C. carpio (0.274) > L. japonicus (0.263) > H. nobilis (0.206). Furthermore, in accordance with the results of health risk assessment, there was no potential health risk associated with the consumption of these fish species, as all target hazard quotient (THQ) values (ranger from not detected to 0.192) were below 1, and the maximum hazard index (HI) value was observed in C. carpio (0.519 for adults, 0.622 for children).Conclusion: The findings of this study demonstrate the distribution of heavy metals in fish tissues and indicate there were no potential health risk associated with consuming these fish bought from the Baishazhou market.

The aim of this study was to optimize the formation of sodium caseinate (CS) and gum arabic (GA) complexes through the Maillard reaction and to evaluate their effectiveness in improving the emulsification properties and stability of docosahexaenoic acid (DHA) nanoemulsions. First, the best target polysaccharides were selected, and the best modification conditions were determined using orthogonal experiments. Secondly, the response surface experiments were used to optimize the preparation process of the emulsion. The stability, in vitro digestion characteristics, and rheological characteristics of the emulsion prepared by means of CS–GA were compared with the emulsion prepared using a whey protein isolate (WPI). After the orthogonal test, the optimal modification conditions were determined to be a reaction time of 96 h, a CS–GA mass ratio of 1:2, a reaction temperature of 60 °C, and a degree of grafting of 44.91%. Changes in the infrared (IR), Raman, ultraviolet (UV), and endogenous fluorescence spectra also indicated that the complex structure was modified. The response surface test identified the optimal preparation process as follows: an emulsifier concentration of 5 g/L, an oil-phase concentration of 5 g/L, and a homogenization frequency of five, and the emulsion showed good stability. Therefore, the use of a nanoemulsion as a nanoscale DHA algal oil delivery system is very promising for extending the shelf life and improving the stability of food.