Suspension of Glycosaminoglycans in Oleogel Environment and Application Perspective in GcMAF Immunotherapy

Abstract The aim of this work was to find out the optimal concentration of gelling agents or their optimal combination in the olive oil environment to stabilise the suspension of chondroitin sulphate. Purified olive oil was structured with rice bran wax or a combination of gelators – soy lecithin and sorbitan tristearate. Rice bran wax creates a viscous fluid without a gel structure. The combination of soy lecithin and sorbitan tristearate forms a gel structure from 5 wt.% of the concentration. The optimal ratio of soy lecithin and sorbitan tristearate was found to be 3:2 wt.%. Oleogel was immobile at temperatures below 8°C; on increasing the temperature, it changed to a viscous liquid. The oleogel environment opens new possibilities for creating oral route immunotherapy approaches such as glycoprotein-derived macrophage activating factor-derived immunotherapy.

Download Full-text

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

Jurnal Agroindustri ◽

10.31186/j.agroind.4.1.31-39 ◽

2014 ◽

Vol 4 (1) ◽

pp. 31-39

Author(s):

Siwitri Kadarsih

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Olive Oil ◽

Rice Bran ◽

Dry Matter ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Omega 3 ◽

Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords :

Download Full-text

Storage stability of bleached rice bran wax organogels and water-in-oil emulsions

Journal of Food Measurement & Characterization ◽

10.1007/s11694-018-9957-3 ◽

2018 ◽

Vol 13 (1) ◽

pp. 431-443 ◽

Cited By ~ 3

Author(s):

Sawanya Pandolsook ◽

Sasikan Kupongsak

Keyword(s):

Rice Bran ◽

Storage Stability ◽

Rice Bran Wax ◽

Oil Emulsions

Download Full-text

Effect of pre treatment methods on fruits drying of grapes under warm air condition

Bhartiya Krishi Anusandhan Patrika ◽

10.18805/bkap88 ◽

2018 ◽

Vol 33 (01) ◽

Author(s):

Priti Jain ◽

S. P. Shrivastava ◽

Sheela Pandey

Keyword(s):

Olive Oil ◽

Soy Lecithin ◽

Drying Time ◽

Treatment Methods ◽

Pre Treatment ◽

Drying Rates

In the present study, grapes pretreated with different concentrations of potassium carbonates plus olive oil and soy lecithin with different dipping times. A dryer was built to perform the experiment under controlled condition of drying air at temperature 50°C and velocity 1.0 m/s. Grapes dipped into 1percentage olive oil plus 6percentage K2CO3 emulsion, at 50°C for 2 min. prior to drying showed shorter drying times and comparatively good quality raisin, whereas grapes dipped into 1.5percentage soy lecithin, at same conditions resulted in a total drying time slightly higher than the most effective pre treatment. The drying rates of grapes were modeled by the page equations. Grapes that are naturally dried usually darken in colour, whereas dipped grapes stay yellow-green.

Download Full-text