Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides

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.

Download Full-text

Quality of Emulsions Containing Fat Blends Modified by Enzymatic Catalysis

Catalysts ◽

10.3390/catal11040453 ◽

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.

Download Full-text

Selenium in Germinated Chickpea (Cicer arietinum L.) Increases the Stability of Its Oil Fraction

Plants ◽

10.3390/plants8050113 ◽

2019 ◽

Vol 8 (5) ◽

pp. 113 ◽

Cited By ~ 3

Author(s):

Daniela Guardado-Félix ◽

Sergio O. Serna-Saldivar ◽

Janet A. Gutiérrez-Uribe ◽

Cristina Chuck-Hernández

Keyword(s):

Sodium Selenite ◽

Seed Oil ◽

Stability Index ◽

Selenium Concentration ◽

Acid Value ◽

Cicer Arietinum L ◽

Oil Fraction ◽

Oxidative Stability Index ◽

The Stability ◽

Excellent Source

Selenium is an essential mineral in human nutrition. In order to assess its effect on the stability of chickpea oil, seeds were germinated and tested with different amounts of sodium selenite (0.0, 0.5, 1.0 and 2.0 mg/100g seeds) for four days. Oil was extracted from sprouted chickpea and its physical properties, fatty acid profile (FAME), oxidative stability index (OSI), lipase and lipoxygenase (LOX) activities, cellular antioxidant activity (CAA), and phenolics and carotenoids were assessed and compared to chickpea seed oil. The amount of chickpea oil and its acid value (AV) increased during germination. The OSI increased by 28%, 46% and 14% for 0.5, 1.0 and 2.0 mg/100g compared with non-selenium treated sprouts. Phenolics increased up to 36% and carotenoids reduced by half in germinated sprouts with and without selenium compared to seeds. Carotenoids increased by 16% in sprouts treated with 1.0 mg/100 g selenium compared to their counterparts without selenium. FAME was not affected by treatments but samples with the highest selenium concentration increased lipase activity by 19% and decreased lipoxygenase activity by 55% compared with untreated sprouts. The CAA of oils increased by 43% to 66% in all germinated treatments compared with seeds. Results suggest that Se-enriched chickpea sprouts could represent an excellent source of oil with a high OSI and CAA, associated with a reduction in LOX activity and an increase in phenolics, respectively.

Download Full-text

Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres

Molecules ◽

10.3390/molecules27020513 ◽

2022 ◽

Vol 27 (2) ◽

pp. 513

Author(s):

Małgorzata Kowalska ◽

Anna Żbikowska ◽

Magdalena Woźniak ◽

Aleksandra Amanowicz

Keyword(s):

Particle Size ◽

Synergistic Effect ◽

Physicochemical Parameters ◽

Xanthan Gum ◽

Seed Oil ◽

Stability Testing ◽

Watermelon Seed ◽

Mutton Tallow ◽

Emulsion Systems

The aim of the study was to evaluate emulsion systems prepared on the basis of blended fat in different ratios (watermelon seed oil and mutton tallow) stabilised by orange fibres and xanthan gum. Emulsions were subjected to stability testing by Turbiscan and were assessed in terms of mean droplet size, colour, viscosity, texture, skin hydration and sensory properties. The most stable systems were found to be the ones containing a predominance of mutton tallow in a fat phase. For these emulsions the lowest increase in mean particle size during storage was observed. The study also confirmed the synergistic effect of the thickeners used. The presented emulsions despite favourable physicochemical parameters, did not gain acceptance in sensory evaluation.

Download Full-text

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

Journal of Surfactants and Detergents ◽

10.1002/jsde.12403 ◽

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

Download Full-text

Effects of Refining on the Characteristics of Suri Cucumber (Cucumis melo L. var. reticulatus Naudin) Seed Oil

The Journal of Pure and Applied Chemistry Research ◽

10.21776/ub.jpacr.2020.009.03.533 ◽

2020 ◽

Vol 9 (3) ◽

pp. 185-193

Author(s):

Hartati Soetjipto ◽

◽

Laili Nurrohmah ◽

Agustinus Ignatius Kristijanto ◽

◽

...

Keyword(s):

Cucumis Melo ◽

Seed Oil ◽

Physicochemical Characteristic ◽

Soxhlet Extraction ◽

Acid Value ◽

Refining Process ◽

Oil Refining ◽

Gas Chromatography Mass Spectrometry ◽

Before And After ◽

Cucumis Melo L

The oil refining of Suri cucumber seed oil has been developed and tested. Crude oil was obtained by using soxhlet extraction in n-hexane, then was refined using chemical method by degumming and neutralization. This study aims are to determine the oil yield before and after refining, the oil’ physicochemical characteristic before and after refining and to determine the oil profile before and after refining by the Gas Chromatography-Mass Spectrometry (GCMS) method. The refining process cause the color of the oil become paler, but do not significantly affect on the water content and density. However, the process effect to decreasing of the acid value (5.547±0 mg NaOH/g oil to 0.5±0.14 mg NaOH/g oil) and the peroxide number (0.5077±0.036meq O2/g oil became 0.145 ± 0.036meq O2/g oil). Conversely, the saponification value increase (224.06±0.69mg KOH/g oil to 240.17±1.74mg KOH/g oil). GCMS analysis shows that refining process have effects on the composition of fatty acid in the oil.

Download Full-text

The stability of dislocation networks under various oxygen-doping conditions in superconducting Bi2Sr2CaCu2Oy single crystals and their influence on the flux pinning properties

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100171742 ◽

1994 ◽

Vol 52 ◽

pp. 802-803

Author(s):

Y. Feng ◽

X. Y. Cai ◽

R. J. Kelley ◽

D. C. Larbalestier

Keyword(s):

Single Crystals ◽

Oxygen Content ◽

Basal Plane ◽

Flux Pinning ◽

Pinning Centers ◽

Before And After ◽

Anomalous Peak ◽

Basal Plane Dislocation ◽

The Stability ◽

Further Development

The issue of strong flux pinning is crucial to the further development of high critical current density Bi-Sr-Ca-Cu-O (BSCCO) superconductors in conductor-like applications, yet the pinning mechanisms are still much debated. Anomalous peaks in the M-H (magnetization vs. magnetic field) loops are commonly observed in Bi2Sr2CaCu2Oy (Bi-2212) single crystals. Oxygen vacancies may be effective flux pinning centers in BSCCO, as has been found in YBCO. However, it has also been proposed that basal-plane dislocation networks also act as effective pinning centers. Yang et al. proposed that the characteristic scale of the basal-plane dislocation networksmay strongly depend on oxygen content and the anomalous peak in the M-H loop at ˜20-30K may be due tothe flux pinning of decoupled two-dimensional pancake vortices by the dislocation networks. In light of this, we have performed an insitu observation on the dislocation networks precisely at the same region before and after annealing in air, vacuumand oxygen, in order to verify whether the dislocation networks change with varying oxygen content Inall cases, we have not found any noticeable changes in dislocation structure, regardless of the drastic changes in Tc and the anomalous magnetization. Therefore, it does not appear that the anomalous peak in the M-H loops is controlled by the basal-plane dislocation networks.

Download Full-text

Sorbitol enhances the physicochemical stability of B12 vitamers

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000578 ◽

2020 ◽

Vol 90 (5-6) ◽

pp. 439-447 ◽

Cited By ~ 1

Author(s):

Andrew Hadinata Lie ◽

Maria V Chandra-Hioe ◽

Jayashree Arcot

Keyword(s):

Ascorbic Acid ◽

Uv Light ◽

Heat Exposure ◽

Water Soluble ◽

Uv Exposure ◽

Physicochemical Stability ◽

Before And After ◽

The Stability

Abstract. The stability of B12 vitamers is affected by interaction with other water-soluble vitamins, UV light, heat, and pH. This study compared the degradation losses in cyanocobalamin, hydroxocobalamin and methylcobalamin due to the physicochemical exposure before and after the addition of sorbitol. The degradation losses of cyanocobalamin in the presence of increasing concentrations of thiamin and niacin ranged between 6%-13% and added sorbitol significantly prevented the loss of cyanocobalamin (p<0.05). Hydroxocobalamin and methylcobalamin exhibited degradation losses ranging from 24%–26% and 48%–76%, respectively; added sorbitol significantly minimised the loss to 10% and 20%, respectively (p < 0.05). Methylcobalamin was the most susceptible to degradation when co-existing with ascorbic acid, followed by hydroxocobalamin and cyanocobalamin. The presence of ascorbic acid caused the greatest degradation loss in methylcobalamin (70%-76%), which was minimised to 16% with added sorbitol (p < 0.05). Heat exposure (100 °C, 60 minutes) caused a greater loss of cyanocobalamin (38%) than UV exposure (4%). However, degradation losses in hydroxocobalamin and methylcobalamin due to UV and heat exposures were comparable (>30%). At pH 3, methylcobalamin was the most unstable showing 79% degradation loss, which was down to 12% after sorbitol was added (p < 0.05). The losses of cyanocobalamin at pH 3 and pH 9 (~15%) were prevented by adding sorbitol. Addition of sorbitol to hydroxocobalamin at pH 3 and pH 9 reduced the loss by only 6%. The results showed that cyanocobalamin was the most stable, followed by hydroxocobalamin and methylcobalamin. Added sorbitol was sufficient to significantly enhance the stability of cobalamins against degradative agents and conditions.

Download Full-text

Physiochemical properties and antioxidant potential of Persea Americana seed oil

10.31221/osf.io/jtf4s ◽

2019 ◽

Author(s):

Chem Int

Keyword(s):

Seed Oil ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Reducing Power ◽

Acid Value ◽

Persea Americana ◽

Antioxidant Potential ◽

Physiochemical Properties ◽

Physiochemical Parameters ◽

Ic50 Value

Oil extracted from Persea Americana seed was assayed for its physiochemical properties and antioxidant potential using various standard methods. The oil content of the seed was found to be < 10%. Brownish-red color oil was liquid at room temperature, with specific gravity of 0.91±0.02 g/mL. Other physiochemical parameters determined were; acid value (4.51±0.08 mgKOH/g), %FFA (2.26±0.08), peroxide value (2.40±0.57 mgO2/Kg), ester value (31.26±0.03 mgKOH/g), saponification value (35.76±0.07 mgKOH/g) and iodine value (23.5±0.07). The results of the antioxidant activities of the seed oil showed that the flavonoid content (80.00±1.41 mgQE/g) was ~10 folds higher than the phenolic content (8.27±0.06 mgGAE/g). The DPPH radical scavenging value was found to be 51.54±0.25% with an IC50 value of 4.68±0.02 mg/mL and reducing power with an average absorbance of 0.85±0.01 and an IC50 value of 0.001±0.02 mg/mL. Gallic acid showed better antioxidant activities than the oil studied. The results obtained in this study showed that Persea Americana seed oil has nutritional, industrial as well as medicinal potentials.

Download Full-text