Characterization of Dispersion Systems Prepared with Mutton Tallow/Hemp Seed Oil‐Based Diacylglycerols Using Ultrasonic or Mechanical Homogenization

2020 ◽  
Vol 23 (4) ◽  
pp. 737-751
Author(s):  
Magdalena Woźniak ◽  
Małgorzata Kowalska ◽  
Paweł Turek ◽  
Wanda Kudełka
Keyword(s):  
Seed Oil ◽  
Hemp Seed ◽  
Mutton Tallow ◽  
Dispersion Systems ◽  
Mechanical Homogenization

scholarly journals Quality of Emulsions Containing Fat Blends Modified by Enzymatic Catalysis

Catalysts ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 453
Author(s):  
Małgorzata Kowalska ◽  
Magdalena Woźniak ◽  
Anna Żbikowska ◽  
Eva Ivanišová ◽  
Artur Molik
Keyword(s):  
Antioxidant Activity ◽  
Seed Oil ◽  
Enzymatic Catalysis ◽  
Cosmetic Products ◽  
Enzymatic Modification ◽  
Hemp Seed ◽  
Mutton Tallow ◽  
Before And After ◽  
Emulsion Systems

The purpose of this study was to evaluate the effect of the enzymatic modification of muton tallow and hemp seed oil fat blends. An attempt of application of these fat blends as fat phases in emulsion systems with various amount of carboxymethylcellulose was made. Fat blends before and after enzymatic catalysis were assessed in the context of polar and non-polar fractions content, antioxidant activity, oxidative stability and texture. Emulsions were investigated in the terms of their stability, color, microstructure, droplets diameter, and viscosity. The study revealed that emulsions containing as a fat phases modified blends with greater share of mutton tallow showed more favorable properties, and greater stability. The presented emulsions are a model dispersion system, after adjustment of the additives they could be used as chemical, food or cosmetic products.

scholarly journals Characterization of the Triacylglycerol Fraction of Italian and Extra-European Hemp Seed Oil

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 916
Author(s):  
Carmela Tringaniello ◽  
Lina Cossignani ◽  
Francesca Blasi
Keyword(s):  
Seed Oil ◽  
Principal Component ◽  
Stereospecific Analysis ◽  
Hemp Seed ◽  
Fa Composition ◽  
Chemical Descriptors ◽  
Triacylglycerol Fraction

Hemp seed oil (HSO) has received considerable attention for its health properties, especially due to unsaturated fatty acid (UFA) content. In this work, the triacylglycerol (TAG) fraction of Italian and Extra-European HSO was characterized by applying an enzymatic approach, based on the use of pancreatic lipase and sn-1,2-diacylglycerol kinase. This procedure allows determination of the intrapositional FA% composition of TAG. The results of the stereospecific analysis are useful for deepening knowledge on HSO nutritional aspects. The high percentage of UFA (88.3–89.9%), in particular essential FA (74.4–85.9%), of HSO samples in sn-2 position is important for long-term health effects, but also to enhance the use of this oil as a functional ingredient in food, cosmetic and nutraceutical fields. Furthermore, the results of total and intrapositional FA % compositions, subjected to principal component analysis, were able to differentiate HSO Italian samples from Extra-European ones. Based on the obtained results, it can be stated that the stereospecific analysis represents a potent analytical tool providing the fingerprint of TAG fraction, useful to highlight possible chemical descriptors for HSO authenticity and traceability purposes.

scholarly journals Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides

Biomolecules ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 49
Author(s):  
Magdalena Woźniak ◽  
Małgorzata Kowalska ◽  
Serge Tavernier ◽  
Anna Żbikowska
Keyword(s):  
Xanthan Gum ◽  
Seed Oil ◽  
Acid Value ◽  
Enzymatic Modification ◽  
Hemp Seed ◽  
Mutton Tallow ◽  
Before And After ◽  
The Subject ◽  
The Stability ◽  
Emulsion Oil

The subject of the study was emulsions based on enzymatically modified fats and stabilized with polysaccharides (xanthan gum and scleroglucan). Emulsion oil phases (blends of mutton tallow and hemp seed oil in a ratio of 3:1, 3:2, 3:3, 2:3 and 1:3) were characterized in the terms of acid value, melting point and mono- and diacylglycerols content before and after the modification. Emulsions containing modified fat blends and various amount (0.6, 0.8 and 1.0% w/w) of polysaccharides were investigated in the terms of their color, rheological properties, microstructure, droplet size and stability. The obtained results confirmed that enzymatic modification allowed to produce new fats, which can successfully be applied as an emulsion oil phases equipped with a sufficient amount of emulsifiers. The use of a variable amount of texture modifier in the proposed formulations did not show clear differences in the stability of the systems. Therefore, it does not seem justified to use greater amounts of a modifier (above 0.6% w/w) in this type of emulsions. The proposed formulations could be of interest to the cosmetics, food or pharmaceutical industry.

Formation, Stability and Properties of Hemp Seed Oil Emulsions for Application in the Cosmetics Industry

2020 ◽  
Vol 57 (6) ◽  
pp. 451-459
Author(s):  
Liujun Pei ◽  
Yuni Luo ◽  
Xiaomin Gu ◽  
Jiping Wang
Keyword(s):  
Seed Oil ◽  
Hemp Seed ◽  
Oil Emulsions

Study on the Oxidation Products of Hemp Seed Oil and its Application in Cosmetics

2020 ◽  
Vol 57 (3) ◽  
pp. 230-236 ◽  
Author(s):  
Yawei Huang ◽  
Liujun Pei ◽  
Xiaomin Gu ◽  
Jiping Wang
Keyword(s):  
Seed Oil ◽  
Oxidation Products ◽  
Hemp Seed

Emission and performance behavior of hemp seed oil biodiesel/diesel blends in DI diesel engine

2021 ◽  
Author(s):  
M.A. Asokan ◽  
S. Senthur Prabu ◽  
Anirudh Bollu ◽  
M. Abhinay Reddy ◽  
Aditya Ram ◽  
...  
Keyword(s):  
Diesel Engine ◽  
Seed Oil ◽  
Hemp Seed ◽  
Di Diesel Engine ◽  
And Performance ◽  
Performance Behavior ◽  
Emission And Performance

scholarly journals Characterization of Unripe and Mature Avocado Seed Oil in Different Proportions as Phase Change Materials and Simulation of Their Cooling Storage

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 107
Author(s):  
Evelyn Reyes-Cueva ◽  
Juan Francisco Nicolalde ◽  
Javier Martínez-Gómez
Keyword(s):  
Phase Change ◽  
Phase Change Materials ◽  
Seed Oil ◽  
Energy System ◽  
Maturity Stage ◽  
Natural Environments ◽  
Renewable Materials ◽  
Scanning Calorimetry ◽  
Avocado Seed

Environmental problems have been associated with energy consumption and waste management. A solution is the development of renewable materials such as organic phase change materials. Characterization of new materials allows knowing their applications and simulations provide an idea of how they can developed. Consequently, this research is focused on the thermal and chemical characterization of five different avocado seed oils depending on the maturity stage of the seed: 100% unripe, 25% mature-75% unripe, 50% mature-50% unripe, 75% mature-25% unripe, and 100% mature. The characterization was performed by differential scanning calorimetry, Fourier transform infrared spectroscopy, and thermogravimetric analysis. The best oil for natural environments corresponded to 100% matured seed with an enthalpy of fusion of 52.93 J·g−1, and a degradation temperature between 241–545 °C. In addition, the FTIR analysis shows that unripe seed oil seems to contain more lipids than a mature one. Furthermore, a simulation with an isothermal box was conducted with the characterized oil with an initial temperature of −14 °C for the isothermal box, −27 °C for the PCM box, and an ambient temperature of 25 °C. The results show that without the PCM the temperature can reach −8 °C and with it is −12 °C after 7 h, proving its application as a cold thermal energy system.

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