Effects of different wall materials on the physicochemical properties and oxidative stability of spray-dried microencapsulated red-fleshed Pitaya (Hylocereus polyrhizus) seed oil.

The aim of this research was to investigate the influence of the composition of the wall material on the encapsulation and stability of microencapsulated red-fleshed pitaya seed oil. Hylocereus polyrhizus seed oil was homogenized with various wall material solutions at a core/wall material ratio of 0.33 and was microencapsulated by spray-drying. The microstructure and morphology of pitaya seed oil powder (PSOP) were observed using a scanning electron microscope (SEM). PSOP encapsulated with gum Arabic exhibited a lower degree of microencapsulation efficiency (MEE; 77.61–85.3%) compared to PSOP encapsulated with proteinaceous bases (90.12–98.06%). The study on oil retention revealed that sodium caseinate > whey protein > gum Arabic as effective wall materials for pitaya seed oil encapsulation. The effects of different wall systems on the oxidation stability of PSOP were studied under accelerated storage conditions; the peroxide value (POV) was determined throughout the test interval at several storage times. This study indicates that the use of lactose as wall material is able to increase the oxidation stability of PSOP; however, further research is needed to evaluate its antioxidative retention toward the oxidative stability of PSOP

Compositional and thermal characteristics of palm olein-based diacylglycerol in blends with palm super olein

Palm olein-based diacylglycerol (POL-DAG) was blended with palm super olein (POoo) in various concentrations (10–90%), with increments of 10% (wt/wt) POL-DAG. The physical and chemical characteristics, i.e., iodine value, acylglycerol content, fatty acid composition, melting and crystallization profiles and solid fat content, for POL-DAG, POoo and their binary blends were evaluated. The mid-infrared FTIR was used to determine the absorption bands of the different concentrations of the oil blends. Only slight differences of FAC and IV were observed. POL-DAG:POoo blends showed significant changes (p < 0.05) in DAG content and decreases in TAG content with increasing POL-DAG content. The DSC thermograms showed that the addition of different concentrations of POL-DAG changed the melting and crystallization behavior of the oil blends (POL-DAG:POoo). The crystallization onset point increased (p < 0.05) with an increasing POL-DAG concentration (10–90%). POL-DAG has the same absorption bands as POoo, with the exception of several minor peaks that appeared at (I) 2954 cm− 1, (II) 1267 cm− 1, (III) 1199 cm− 1, (IV) 1222 cm− 1 and (V) 966 cm− 1. This study will provide essential information for the palm oil industry to identify the most suitable POL-DAG blends with desirable physicochemical properties for food application purposes

Method of modifying physical properties of palm-based diacylglycerol oil

The present invention discloses a method to modify the physical properties of palm-based diacylglycerol oil. Accordingly, the method, which provides a palm-based diacylglycerol oil composition having improved physical properties of pourability, flow behavior, texture and thermal behavior, comprises pre-heating palm-based diacylglycerol oil at 60?C to 140?C, adding an emulsifier and/or crystallization inhibitor into the pre-heated palm-based diacylglycerol oil, agitating the mixture of step until formation of a homogenous oil composition, and cooling the homogenous mixture

Method of recovering glycoproteins and/or proteins derived from edible birds’s nest

The present invention discloses a method of recovering glycoproteins and/or proteins from edible bird’s nest (EBN) of AerodramusandCollocaliaspp, which comprises the steps of preparing a crude extract of the edible bird’s nest and recovering glycoproteins and/or proteins contained in the crude extract by way of an aqueous two-phase system. The step of recovering glycoproteins and/or proteins includes: mixing the crude extract of edible bird’s nest in an aqueous two-phase system comprising a solvent, organic and/or inorganic salt and water; agitating the phase system; subjecting the phase system to separation in order to form separate phases containing glycoproteins and/or proteins; and recovering the EBN glycoproteins and/or proteins from the medium

Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure

The rheological properties, microstructure, textural properties, colour and droplet size distribution of mayonnaise-like emulsion models prepared using 10–30 wt.% of palm olein-based diacylglycerol (POL-DAG) oil were compared with those of the control (100 wt.% VCO) model. There were significant (P < 0.05) differences in the particle size distribution of the oil droplets, the textural properties, and the rheological properties of the various emulsion models. The rheological analysis included the determination of the flow curves, yield stress, thixotropy, apparent viscosity, and viscoelastic parameters. The concentrated oil-in-water (O/W) emulsion with 30 wt.% POL-DAG substitution exhibited high thixotropy. The POL-DAG content had a substantial effect on the rheological properties of yield stress, storage modulus (G′) and loss modulus (G″). The pseudoplastic behaviour of the emulsions was demonstrated. The size of the particles in the 30% POL-DAG-substituted emulsion was dramatically increased after one day and 30 days of storage. All of the emulsion samples with POL-DAG substituted for VCO showed a relatively non-uniform bimodal droplet size distribution after one day of storage. In general, substitution of 10–20 wt.% POL-DAG oil is appropriate for preparing O/W emulsions that had flow curves and textural properties similar to those of the control sample

Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability

The present study focused on investigating the storage stability of oil-in-water (O/W) emulsions with high oil volume fractions prepared with palm olein-based diacylglycerol oil (POL-DAG)/soybean oil (SBO) blends at 25 &deg;C. The incorporation of different ratios of oil blends significantly influenced (p &lt; 0.05) the texture, color, droplet size distribution, and rheological parameters of the emulsions. Only emulsions incorporated with 10% to 20% POL-DAG in oil phase exhibited pseudoplastic behavior that fitted the Power Law model well. Furthermore, the O/W emulsions prepared with POL-DAG/SBO blends exhibited elastic properties, with G&rsquo; higher than G&rdquo;. During storage, the emulsion was found to be less solid-like with the increase in tan &delta; values. All emulsions produced with POL-DAG/SBO blends also showed thixotropic behavior. Optical microscopy revealed that the POL-DAG incorporation above 40% caused aggregated droplets to coalesce and flocculate and, thus, larger droplet sizes were observed. The current results demonstrated that the 20% POL-DAG substituted emulsion was more stable than the control emulsion. The valuable insights gained from this study would be able to generate a lot more possible applications using POL-DAG, which could further sustain the competitiveness of the palm oil industry

Fabrication of concentrated palm olein-based diacylglycerol oil–soybean oil blend oil-in-water emulsion: in-depth study of the rheological properties and storage stability

The present study focused on investigating the storage stability of oil-in-water (O/W) emulsions with high oil volume fractions prepared with palm olein-based diacylglycerol oil (POL-DAG)/soybean oil (SBO) blends at 25 °C. The incorporation of different ratios of oil blends significantly influenced (p < 0.05) the texture, color, droplet size distribution, and rheological parameters of the emulsions. Only emulsions incorporated with 10% to 20% POL-DAG in oil phase exhibited pseudoplastic behavior that fitted the Power Law model well. Furthermore, the O/W emulsions prepared with POL-DAG/SBO blends exhibited elastic properties, with G’ higher than G”. During storage, the emulsion was found to be less solid-like with the increase in tan δ values. All emulsions produced with POL-DAG/SBO blends also showed thixotropic behavior. Optical microscopy revealed that the POL-DAG incorporation above 40% caused aggregated droplets to coalesce and flocculate and, thus, larger droplet sizes were observed. The current results demonstrated that the 20% POL-DAG substituted emulsion was more stable than the control emulsion. The valuable insights gained from this study would be able to generate a lot more possible applications using POL-DAG, which could further sustain the competitiveness of the palm oil industry