Evaluation and characterisation of Citrullus colocynthis (L.) Schrad seed oil: comparison with Helianthus annuus (sunflower) seed oil.

The physicochemical properties, fatty acid, tocopherol, thermal properties, 1H NMR, FTIR and profiles of non-conventional oil extracted from Citrullus colocynthis (L.) Schrad seeds were evaluated and compared with conventional sunflower seed oil. In addition, the antioxidant properties of C. colocynthis seed oil were also evaluated. The oil content of the C. colocynthis seeds was 23.16%. The main fatty acids in the oil were linoleic acid (66.73%) followed by oleic acid (14.78%), palmitic acid (9.74%), and stearic acid (7.37%). The tocopherol content was 121.85 mg/100 g with γ-tocopherol as the major one (95.49%). The thermogravimetric analysis showed that the oil was thermally stable up to 286.57 °C, and then began to decompose in four stages namely at 377.4 °C, 408.4 °C, 434.9 °C and 559.2 °C. The present study showed that this non-conventional C. colocynthis seed oil can be used for food and non-food applications to supplement or replace some of the conventional oils

Bitter and sweet lupin (Lupinus albus L.) seeds and seed oils : a comparison study of their compositions and physicochemical properties

In this study, bitter and sweet lupin (Lupinus albus L.) seed oils (BLO and SLO) were extracted using the soxhlet extraction method. The physicochemical properties, fatty acid compositions, thermal properties, 1H NMR, FTIR and UV visible spectra of BLO and SLO were evaluated. In addition, the antioxidant properties of bitter and sweet lupin seeds and their oils were also studied. The results showed that the bitter and sweet lupin seeds consist of 8% and 12% of oil, respectively. BLO and SLO contained high concentration of oleic acid (46.28 and 48.72%), followed by linoleic acid (21.55 and 20.90%), linolenic acid (7.69 and 8.95%), and palmitic acid (7.39 and 7.5%). The total tocopherol content of BLO and SLO were 184.70 and 317.01 mg/100 g oil, respectively. TG/DTG curves showed that the process thermal decomposition of the oils occurs in four phases for SLO and three phases for BLO

Development of a coconut- and palm-based fat blend for a cookie filler.

Thirteen fat blends intended for cookie filler (CF) production that consist of 20–70 % palm mid-fraction (PMF), 20–70 % virgin coconut oil (VCO), and 0–10 % palm stearin (POs) were developed based on the solid fat contents (SFC) of the fat portions extracted from five commercial CF samples: A, B, C, D, and E. A mixture design was applied for fat blend optimization, and the combination that best approached the target SFC values was composed of 70 % PMF, 20 % VCO, and 10 % POs. The optimized coconut- and palm-based fat blend (O-CP) exhibited a steeper SFC profile, with 8.2 % (±0.2) SFC at 25 °C (room temperature) and 0.2 % (±0.2) SFC at 37 °C (body temperature); lower slip melting point of 34.0 °C (±0.0); and a lower iodine value (IV) of 40.25 g/100 g (±1.04). In addition, O-CP contained higher proportions of medium-chain fatty acids (MCFA) and lauric acid (C12:0) of 3.2 % (±0.18) and 9.7 % (±0.43), respectively. In terms of its thermal profile, O-CP showed no significant difference in terms of its crystallization range, 49.7 °C (±2.66) with the exception of sample C, but it exhibited a smaller melting range, 65.8 °C (±1.47), compared to the fat portions of the commercial samples. The ranges represented the span between the onset and offset temperatures of both crystallization and melting profiles as determined by differential scanning calorimetry

Comparing the formation of lutein nanodispersion prepared by using solvent displacement method and high-pressure valve homogenization: effects of formulation parameters

In this study, we compared the effect of formulation parameters on the physicochemical properties of lutein nanodispersions prepared using a low- and high-energy approach, i.e., solvent displacement (SD) and high-pressure valve homogenization (HPH), respectively. The lutein concentration had a significant effect on the particle size (PS) and particle size distribution (PSD) of nanodispersions that were prepared by using both methods. However, Tween 80 concentration and organic-phase-to-aqueous-phase volume ratio (OAR) only had a significant effect on the PS of nanodispersions prepared by SD. Under all the variations in the formulation parameters, the PSs and PSDs of nanodispersions prepared by SD and HPH were not significantly different. At 0.1% lutein concentration, 0.1% Tween 80 concentration and OAR of 1:9, the nanodispersions prepared by using both methods displayed minimum PS and excellent lutein retentions (>90%). This study showed that SD is a suitable alternative to HPH for preparing lutein nanodispersions

Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying

The effects of selected antioxidants on the changes of the quality properties and 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl ester (GE) contents in refined, bleached, and deodorized (RBD) palm olein during the deep-fat frying (at 180 °C) of potato chips were studied. The frying duration was 100 min in five antioxidant systems for three consecutive days. The antioxidants used were butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), oleoresin rosemary and sage extract. Both the frying oil and the oil extracted from the fried potato chips were analyzed for the 3-MCPD esters and GE content, acylglycerol composition, free fatty acid (FFA) content, p-anisidine value (p-AV), and specific extinction coefficient K232 and K268. Generally, TBHQ and oleoresin rosemary showed significantly lower levels of 3-MCPD esters and GE. The order of effectiveness of the selected antioxidants in the frying oil and fried potato chips was BHT < BHA < sage extract < oleoresin rosemary < TBHQ. Antioxidants reduce the 3-MCPD esters and GE levels by inhibiting the formation of radical intermediates

Emulsion formulation optimization and characterization of spray-dried k-carrageenan micropeprintss for the encapsulation of CoQ10

The present study is aimed to prepare κ-carrageenan microparticles for the encapsulation of model drug, coenzyme Q10 (CoQ10). A face-centered central composite design was employed to study the effects of three different formulation variables (κ-carrageenan, emulsifier, and oil). The powder yield was found inversely affected by the κ-carrageenan and oil concentration. The encapsulation efficiency was maximized in the region of the middle level κ-carrageenan concentration, the high level emulsifier concentration, and the low level oil concentration. The emulsifier concentration was the most influential variable on the particle size of powder. The optimal formulation was reported as 0.91% (w/v) κ-carrageenan concentration, 0.64% (w/v) emulsifier, and 1.0% (w/w) oil. Both differential scanning colorimeter and X-ray diffraction analyses proved that incorporation of CoQ10 into κ- carrageenan microcapsules resulted in amorphous powder with significantly (p<0.05) higher water solubility compared to pure CoQ10 and physical mixture in the crystalline form

Development of a palm olein oil-in-water (o/w) emulsion stabilized by a whey protein isolate nanofibrils-alginate complex

An oil-in-water (o/w) emulsion is a system where the oil droplets are dispersed within a watery phase. The most important function of emulsions is their ability to incorporate lipophilic components into food matrices. Thus, it is crucial to develop an emulsion that is highly stable. This work was aimed at developing a palm olein o/w emulsion stabilized by a whey protein isolate nanofibrils-alginate complex, as well as evaluating the influence of oil load and the homogenization process (both pressure and cycle) on the characteristics of the o/w emulsions. Emulsions were analyzed for droplet size, zeta potential, viscosity, creaming stability, and morphology. The results showed that an increase in oil load led to a larger droplet size, less negative zeta potential, and emulsions that were more viscous and less stable. On the other hand, increasing homogenization pressure and the number of homogenization cycles resulted in a smaller droplet size, more negative zeta potential, and emulsions that were less viscous and more stable. Emulsions with a smaller droplet size and better stability resulted from lower oil load, high homogenization pressure and more homogenization cycles

Improving vesicular integrity and antioxidant activity of novel mixed soy lecithin-based liposomes containing squalene and their stability against UV light

In order to improve the membrane lipophilicity and the affinity towards the environment of lipid bilayers, squalene (SQ) could be conjugated to phospholipids in the formation of liposomes. The effect of membrane composition and concentrations on the degradation of liposomes prepared via the extrusion method was investigated. Liposomes were prepared using a mixture of SQ, cholesterol (CH) and Tween80 (TW80). Based on the optimal conditions, liposome batches were prepared in the absence and presence of SQ. Their physicochemical and stability behavior were evaluated as a function of liposome constituent. From the optimization study, the liposomal formulation containing 5% (w/w) mixed soy lecithin (ML), 0.5% (w/w) SQ, 0.3% (w/w) CH and 0.75% (w/w) TW80 had optimal physicochemical properties and displayed a unilamellar structure. Liposome prepared using the optimal formulation had a low particle size (158.31 ± 2.96 nm) and acceptable %increase in the particle size (15.09% ± 3.76%) and %trolox equivalent antioxidant capacity (%TEAC) loss (35.69% ± 0.72%) against UV light treatment (280–320 nm) for 6 h. The interesting outcome of this research was the association of naturally occurring substance SQ for size reduction without the extra input of energy or mechanical procedures, and improvement of vesicle stability and antioxidant activity of ML-based liposome. This study also demonstrated that the presence of SQ in the membrane might increase the acyl chain dynamics and decrease the viscosity of the dispersion, thereby limiting long-term stability of the liposome

New insights on degumming and bleaching process parameters on the formation of 3-monochloropropane-1,2-diol esters and glycidyl esters in refined, bleached, deodorized palm oil

This paper examines the interactions of degumming and bleaching processes as well as their influences on the formation of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters in refined, bleached and deodorized palm oil by using D-optimal design. Water degumming effectively reduced the 3-MCPDE content up to 50%. Acid activated bleaching earth had a greater effect on 3-MCPDE reduction compared to natural bleaching earth and acid activated bleaching earth with neutral pH, indicating that performance and adsorption capacities of bleaching earth are the predominant factors in the removal of esters, rather than its acidity profile. The combination of high dosage phosphoric acid during degumming with the use of acid activated bleaching earth eliminated almost all glycidyl esters during refining. Besides, the effects of crude palm oil quality was assessed and it was found that the quality of crude palm oil determines the level of formation of 3-MCPDE and glycidyl esters in palm oil during the high temperature deodorization step of physical refining process. Poor quality crude palm oil has strong impact towards 3-MCPDE and glycidyl esters formation due to the intrinsic components present within. The findings are useful to palm oil refining industry in choosing raw materials as an input during the refining process

Forming a lutein nanodispersion via solvent displacement method: the effects of processing parameters and emulsifiers with different stabilizing mechanisms

A solvent displacement method was used to prepare lutein nanodispersions. The effects of processing parameters (addition method, addition rate, stirring time and stirring speed) and emulsifiers with different stabilizing mechanisms (steric, electrostatic, electrosteric and combined electrostatic–steric) on the particle size and particle size distribution (PSD) of the nanodispersions were investigated. Among the processing parameters, only the addition method and stirring time had significant effects (p < 0.05) on the particle size and PSD. For steric emulsifiers, Tween 20, 40, 60 and 80 were used to produce nanodispersions successfully with particle sizes below 100 nm. Tween 80 (steric) was then chosen for further comparison against sodium dodecyl sulfate (SDS) (electrostatic), sodium caseinate (electrosteric) and SDS–Tween 80 (combined electrostatic–steric) emulsifiers. At the lowest emulsifier concentration of 0.1%, all the emulsifiers invariably produced stable nanodispersions with small particle sizes (72.88–142.85 nm) and narrow PSDs (polydispersity index < 0.40)