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 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.

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

Molecules ◽  
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.

scholarly journals The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum

Biomolecules ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 213
Author(s):  
Małgorzata Kowalska ◽  
Paweł Turek ◽  
Anna Żbikowska ◽  
Monika Babut ◽  
Jerzy Szakiel
Keyword(s):  
Unsaturated Fatty Acids ◽  
Consumer Preferences ◽  
Enzymatic Modification ◽  
Sensory Panel ◽  
Pumpkin Seed ◽  
Consumer Evaluation ◽  
Emulsion Systems ◽  
Pumpkin Seed Oil

The study investigated the quality of emulsions containing rabbit fat modified with vegetable oil. The modification of the fat and introducing it as a fatty base into the emulsion was dictated by consumer preferences. Emulsion systems containing various fatty bases and viscosity modifier contents were evaluated in the terms of their stability (by means of Turbiscan test), texture properties, color, and viscosity. Moreover, the emulsions were assessed by a sensory panel in the context of the intensity of the following parameters: color, fragrance, consistency, greasiness, and hydration. The same characteristics were also subject to consumer evaluation. The results of the sensory assessment showed the sensory panel attributed higher scores to consistency and skin hydration to the emulsions formed with modified fats; these systems were more appreciated by consumers as well. The results confirmed a major role of sensory determinations in the development of new emulsion products. They also provide knowledge on modifications to product characteristics that would lead to the best possible quality and consumer acceptance. This research has also reaffirmed that looking for new fats among waste fats is becoming a solution to finding new fatty bases for emulsions. The natural origin of these components, and thus their agreeability with the human body, appear noteworthy as well. Enrichment with unsaturated fatty acids is an added advantage of the enzymatic modification of rabbit fat with pumpkin seed oil and can be applied not only for food but also for skin applications.

scholarly journals The influence of the species on the quality, chemical composition and antioxidant activity of pumpkin seed oil

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 40
Author(s):  
Ihssan Boujemaa ◽  
Sara El Bernoussi ◽  
Hicham Harhar ◽  
Mohamed Tabyaoui
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Seed Oil ◽  
Pumpkin Seed ◽  
A Value ◽  
Species Effect ◽  
Pumpkin Seeds ◽  
Antioxidant Potency ◽  
Pumpkin Seed Oil

Oilseed pumpkin seeds are known to be rich in oil and nutrients. Their content in bioactive components gives them some assets that make them beneficial for human health. Although commonly consumed as a snack, pumpkin seeds are ready to claim more uses. The identification of pumpkin species is a major resource in this study. Thus, we worked with three pumpkin species: Cucurbita maxima (CMa), Cucurbita moschata (CMo) and Cucurbita pepo (CP). The species effect on the chemical composition, the content of bioactive compounds and the antioxidant activity was studied. As a result, the analysis of pumpkin seed oil revealed a polyunsaturated fatty acids (PUFAs) content ranging from 52.23% to 57.65%. Our study also revealed that this oil was a good source of phenolic compounds, in particular CMa with a value of 27.52 mg gallic acid equivalents per gram of methanolic extract and 633.51 mg/kg of total tocopherols, which gives it a very strong antioxidant character. In addition, it showed a high antioxidant potency (126.20 ± 20.44) μg/ml for CMa. In this respect, it can be said that the species effect can be a very important factor influencing the nutritional quality of pumpkin seed oil.

scholarly journals Cannabidiol Content and In Vitro Biological Activities of Commercial Cannabidiol Oils and Hemp Seed Oils

Medicines ◽  
2020 ◽  
Vol 7 (9) ◽  
pp. 57
Author(s):  
Masashi Kitamura ◽  
Yuka Kiba ◽  
Ryuichiro Suzuki ◽  
Natsumi Tomida ◽  
Akemi Uwaya ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Seed Oil ◽  
Cannabis Sativa ◽  
Biological Activities ◽  
Radical Scavenging ◽  
Seed Oils ◽  
Hemp Seed ◽  
Industrial Hemp

Background: Hemp (Cannabis sativa L.) seed contains high contents of various nutrients, including fatty acids and proteins. Cannabidiol (CBD) is a non-psychoactive compound that can be extracted from C. sativa and used for treating epilepsy and pain. Industrial hemp products, including CBD and hemp seed oils, have become increasingly popular. Some products are marketed without a clear distinction between CBD and hemp seed oils. Herein, the CBD content and biological activities of commercial CBD and hemp seed oils were examined. Methods: CBD content was measured by high-performance liquid chromatography. For in vitro antioxidant activity determination, 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical-scavenging assays were performed. Results: The CBD concentrations in the two CBD oil samples were 18.9 ± 0.5 and 9.2 ± 0.4 mg/mL. Of the seven hemp seed oil samples, six samples contained CBD in concentrations ranging from 2.0 ± 0.1 to 20.5 ± 0.5 µg/mL, but it was not detected in one sample. Antioxidant activity was observed in both CBD oil samples. Conclusions: The results indicate that (1) CBD content varied by hemp seed oil sample and that (2) antioxidant activity could be a useful landmark for discriminating CBD oils from hemp seed oils.

EFFECT OF ROSEMARY EXTRACT ADDITION ON OXIDATIVE STABILITY AND QUALITY OF HEMP SEED OIL

2020 ◽  
Vol 124 ◽  
pp. 33-47 ◽  
Author(s):  
Malgorzata Moczkowska ◽  
Sabina Karp ◽  
Olaf K. Horbanczuk ◽  
Monika Hanula ◽  
Jaroslaw Wyrwisz ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Seed Oil ◽  
Rosemary Extract ◽  
Hemp Seed

scholarly journals Liquid Soap from Nyamplung Seed Oil (Calophyllum inophyllum L) with Ketapang (Terminalia catappa L) as Antioxidant and Cardamom (Amomum compactum) as Fragrance

Molekul ◽  
2018 ◽  
Vol 13 (2) ◽  
pp. 172
Author(s):  
Senny Widyaningsih ◽  
Mochammad Chasani ◽  
Hartiwi Diastuti ◽  
Wawan Nur Fredyono
Keyword(s):  
Antioxidant Activity ◽  
Seed Oil ◽  
Liquid Soap ◽  
Fruit Extract ◽  
Terminalia Catappa ◽  
Activity Test ◽  
Ic50 Value ◽  
Soap Production ◽  
Amomum Compactum

The non-edible oil from nyamplung seed (Callophyllum inophylum L.) has been widely used as a soap ingredient. The soap production from nyamplung seed oil with the addition of antioxidant and fragrance had been carried out in this research. Ketapang (Terminalia catappa L) fruit extract and Cardamom (Amomum compactum) were used as antioxidant and fragrance substances, respectively. The variation of concentration of antioxidant and fragrance has been carried out to obtain the high quality of soap. Characterization was done to know the quality of soap in accordance with SNI 06-4085-1996. The antioxidant activity was analyzed using DPPH (1,1-diphenyl-2-picrylhydrazyl). The results showed that the addition of 1% ketapang fruit extract and 3% cardamom fragrance exhibited the best characteristics. The antioxidant activity test showed that the IC50 value of the best antioxidant soap is 79.51 ppm, indicating that the soap is a strong category

scholarly journals QUALITY OF HEMP SEED OIL DEPENDING ON ITS OBTAINING

10.5219/32 ◽  
2010 ◽  
Vol 4 (3) ◽  
Author(s):  
Ivana Poustkova ◽  
Luboš Babička ◽  
Lenka Kouřimská ◽  
Gabriela Siegrová ◽  
Ladislav Staruch
Keyword(s):  
Seed Oil ◽  
Hemp Seed
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