Compound distribution, structural analysis and nanomechanical properties of nanofibers loaded with high-oleic palm oil nanoemulsions for packaging application

2021 ◽  
pp. 128148
Author(s):  
Leidy Ricaurte ◽  
María de Jesús Perea-Flores ◽  
Juan Vicente Méndez-Méndez ◽  
Patricio Román Santagapita ◽  
Maria Ximena Quintanilla-Carvajal
Keyword(s):  
Structural Analysis ◽  
Palm Oil ◽  
Nanomechanical Properties ◽  
High Oleic ◽  
Compound Distribution

scholarly journals The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
E. Silva-Avellaneda ◽  
K. Bauer-Estrada ◽  
R. E. Prieto-Correa ◽  
M. X. Quintanilla-Carvajal
Keyword(s):  
Palm Oil ◽  
Numerical Optimization ◽  
Protein Concentration ◽  
Technological Development ◽  
Ice Cream ◽  
Processing Conditions ◽  
Surface Response Methodology ◽  
High Oleic ◽  
Ice Creams ◽  
Oil Type

AbstractThe use of oleogels is an innovative and economical option for the technological development of some food products, among them ice creams. The aim of this study was to establish the best processing conditions to obtain an emulsion which form oleogels with the lowest ζ-potential and average droplet size (ADS) for use as ice cream base. Using surface response methodology (SRM), the effects of three numerical factors (microfluidization pressure, oil and whey protein concentration, WP) and four categorical factors (oil type, temperature, surfactant, and type of WP) on formation of emulsions were assessed. The response variables were ζ, ADS, polydispersity index (PDI), viscosity (η), hardness, cohesiveness and springiness. Additionally, a numerical optimization was performed. Two ice creams containing milk cream and oleogel, respectively were compared under the optimization conditions. Results suggest oleogels obtained from the microfluidization of whey and high oleic palm oil are viable for the replacement of cream in the production of ice cream.

scholarly journals Comparative Study of the Oxidation Stability of High Oleic Oils and Palm Oil during Thermal Treatment

2020 ◽  
Vol 69 (6) ◽  
pp. 573-584
Author(s):  
Ziyang Xu ◽  
Zhan Ye ◽  
Youdong Li ◽  
Jinwei Li ◽  
Yuanfa Liu
Keyword(s):  
Thermal Treatment ◽  
Comparative Study ◽  
Palm Oil ◽  
Oxidation Stability ◽  
High Oleic

Activity of Calcium Methoxide Catalyst for Synthesis of High Oleic Palm Oil Based Trimethylolpropane Triesters as Lubricant Base Stock

2012 ◽  
Vol 51 (15) ◽  
pp. 5438-5442 ◽  
Author(s):  
Teck-Sin Chang ◽  
Hassan Masood ◽  
Robiah Yunus ◽  
Umer Rashid ◽  
Thomas S. Y. Choong ◽  
...  
Keyword(s):  
Palm Oil ◽  
Base Stock ◽  
High Oleic ◽  
Lubricant Base Stock

scholarly journals Effect of dietary inclusion of high-oleic acid sunflower seed on the utilization of crude palm oil by broiler chickens

2007 ◽  
Vol 16 (2) ◽  
pp. 214-224
Author(s):  
C. Alzueta ◽  
L. Ortiz ◽  
M. Rodríguez ◽  
A. Rebolé ◽  
J. Treviño
Keyword(s):  
Oleic Acid ◽  
Palm Oil ◽  
Sunflower Seed ◽  
Broiler Chickens ◽  
High Oleic Acid ◽  
Crude Palm Oil ◽  
High Oleic

Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties

2017 ◽  
Vol 12 (4) ◽  
pp. 439-450 ◽  
Author(s):  
Leidy Ricaurte ◽  
Rosa Erlide Prieto Correa ◽  
María de Jesus Perea-Flores ◽  
María Ximena Quintanilla-Carvajal
Keyword(s):  
Palm Oil ◽  
Milk Whey ◽  
High Oleic ◽  
Powder Production

In-vitro digestion of high-oleic palm oil nanoliposomes prepared with unpurified soy lecithin: Physical stability and nano-liposome digestibility

2019 ◽  
Vol 578 ◽  
pp. 123603 ◽  
Author(s):  
Juan David Beltrán ◽  
Camilo Eduardo Sandoval-Cuellar ◽  
Katherine Bauer ◽  
María Ximena Quintanilla-Carvajal
Keyword(s):  
Palm Oil ◽  
Physical Stability ◽  
In Vitro Digestion ◽  
Soy Lecithin ◽  
High Oleic

REVIEW ON THE POTENTIAL USE OF WASTE COOKING PALM OIL IN THE PRODUCTION OF HIGH OLEIC PALM OIL VIA ENZYMATIC ACIDOLYSIS

2016 ◽  
Vol 78 (6-12) ◽  
Author(s):  
Nor Athirah Zaharudin ◽  
Roslina Rashid ◽  
Siti Marsilawati Mohamed Esivan ◽  
Norasikin Othman ◽  
Ani Idris
Keyword(s):  
Palm Oil ◽  
Structured Lipids ◽  
Waste Cooking Oil ◽  
Industrial Applications ◽  
Added Value ◽  
High Oleic ◽  
Enzymatic Acidolysis ◽  
Wide Range ◽  
Oil Utilization ◽  
Waste Cooking Palm Oil

Production of structured lipids (SL) or tailor made fats provides an opportunity for cheap oils and fats to be utilized for the synthesis of high added value products. Much attention is being paid to SL due to their potential biological functions, industrial applications, and nutritional perspectives. The paper reviews the potential of waste cooking palm oil (WCPO) as an alternative substrate for the production of structured lipids especially for the production of high oleic palm oil. Utilization of waste cooking oil for biodiesel productions is well explored. However, WCPO utilization properties are still lacking scientific investigation due to limited chemical and physical functionalities. Therefore, enhancement of WCPO into high quality oil offers an alternative to be utilized for wide range of applications, thus reduce the environmental effect causes by its disposal problems. The paper also reviews and discusses the production of structured lipid via enzymatic acidolysis.

Edible gelatin-based nanofibres loaded with oil encapsulating high-oleic palm oil emulsions

2020 ◽  
Vol 595 ◽  
pp. 124673
Author(s):  
Leidy Ricaurte ◽  
Patricio Román Santagapita ◽  
Luis Eduardo Díaz ◽  
Maria Ximena Quintanilla-Carvajal
Keyword(s):  
Palm Oil ◽  
High Oleic ◽  
Oil Emulsions
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