Combined design as a useful statistical approach to extract maximum amount of phenolic compounds from virgin olive oil waste

Combined design composed of mixture design and response surface methodology (RSM) was firstly applied for simultaneously optimization of extraction conditions (solvent concentration and ultrasonic conditions) to obtain maximum amount of phenolic compounds from virgin olive oil waste. Various water:methanol (0-1000 mL/L) mixtures were used as solvent under different ultrasonic temperature (30-60 °C), amplitude (20-100%) and time (10-30 min) conditions. Phenolic yields of the extracts ranged from 1.6 to 45 mg/g. Generally, increase of time, temperature and amplitude raised extraction yield; however, at elevated temperature and amplitude levels, phenolics were degraded. Optimum ultrasonic condition varied depending on the solvent concentration, that is reason of why combined design is necessary. Optimum water:methanol concentration was 499:511 mL/L; optimum ultrasonic temperature, amplitude and time was 60 °C, 13.71% and 21.05 min, respectively. Findings highlighted that combined design has potential to be used in many areas of food industry for optimization of many parameters with low experimental points. © 2016 Elsevier Ltd

Development and characterization of sodium alginate based active edible films incorporated with essential oils of some medicinal plants

PubMed ID: 31843601The aim of this study was to develop sodium alginate based active films incorporated with essential oils (EO) of R. officinalis L, A. herba alba Asso, O. basilicum L and M. pulegium L. the films were characterized in terms of bioactive properties including thickness, moisture content, water vapor and oxygen permeability, release test, mechanical, molecular, biodegradability and thermal properties. The results showed that the active films had a strong antibacterial effect against the six pathogenic bacteria with the inhibition zone between18.5 and 38.67 mm. furthermore, the antioxidant capacity of the films ranged from 4.57% to 23.09%. According to results of release test, physical, molecular, mechanical, biodegradability, thermal and barrier properties, the EOs were uniformly dispersed in the polymer matrix and improved slightly thermal (Tm) and barrier properties, while decreased tensile strength and it was obtained that this film is biodegradable in the soil. In conclusion, it could be said that sodium alginate based edible films incorporated with EO have a potential to be used food packaging applications. © 2019 Elsevier B.V

Microencapsulation of Fig Seed Oil Rich in Polyunsaturated Fatty Acids By Spray Drying

Fig oil is a nutritious vegetable based oil type which is rich in polyunsaturated fatty acids. In the present study, several attempts have been made to produce encapsulated oil with maximum efficiency. In the first step, the effect of feed concentration was observed at 140, 150 and 160 °C and 20 % dry matter was selected. In the second step, distribution of gum arabic (GA) and maltodextrin (MD) as a wall material was determined at different temperature levels (140, 150, 160, 170 and 180 °C), and optimum MD/GA ratio and temperature were found to be 8/1 and 150 °C, respectively. In the next step, impact of wall material/fig oil ratio on the encapsulation efficiency was investigated and it was determined to be 3.0. According to the results, optimum encapsulation ratio of MD/GA/oil and temperature were 8/1/3 and 150 °C, respectively. The physicochemical properties; particle size, peroxide value, dry matter content, and encapsulation efficiency of the oil encapsulated under this condition were determined. Water content and water solubility of the powder was determined as 2.875 and 97.85 %, respectively. At the optimum conditions particle of the fig oils showed smooth surface, non-homogeneous and spherical shape, and size of the most of the particles ranged between 8 and 40 ?m. © 2016, Springer Science+Business Media New York