scholarly journals Influence of the Mixtures of Vegetable Oil and Vitamin E over the Microstructure and Rheology of Organogels

Gels ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 36
Author(s):  
Renata Miliani Martinez ◽  
Pedro Leonidas Oseliero Filho ◽  
Barbara Bianca Gerbelli ◽  
Wagner Vidal Magalhães ◽  
Maria Valéria Robles Velasco ◽  
...  
Keyword(s):  
Vitamin E ◽  
Vegetable Oil ◽  
Gel Strength ◽  
Chemical Characteristics ◽  
Food Industries ◽  
Physical Chemical ◽  
Phase Transition Temperatures ◽  
Weak Gel ◽  
Dose Dependent ◽  
Candelilla Wax

Candelilla wax (CW) and 12-hydroxystearic acid (12HSA) are classic solid-fiber-matrix organogelators. Despite the high number of studies using those ingredients in oily systems, there is scarce literature using a mixture of oil and antioxidants. Vitamin E (VE) is an important candidate for its lipophilicity and several applications on pharmaceutical, cosmetics, and food industries. In this work, we investigated the influences of mixtures between vegetable oil (VO) and VE on the microstructures and rheological properties of CW and 12HSA organogels. A weak gel (G′′/G′ > 0.1) with a shear-thinning behavior was observed for all samples. The presence of VE impacted the gel strength and the phase transition temperatures in a dose-dependent pattern. Larger and denser packed crystals were seen for 12HSA samples, while smaller and more dispersed structures were obtained for CW organogels. The results obtained in this work allowed the correlation of the structural and mechanical properties of the organogels, which plays an important role in the physical-chemical characteristics of these materials.

Recent trends in nanozymes design: from materials and structures to environmental applications

2021 ◽  
Author(s):  
Camilo A S Ballesteros ◽  
Luiza Mercante ◽  
Augusto Alvarenga ◽  
Murilo Henrique Moreira Facure ◽  
Rodrigo Schneider ◽  
...  
Keyword(s):  
Environmental Applications ◽  
Chemical Characteristics ◽  
Physical Chemical ◽  
Recent Advances ◽  
Technological Advances ◽  
Recent Trends

A large variety of engineered nanostructures possessing enzyme-like activities have been proposed recently, which unique physical-chemical characteristics enable remarkable technological advances. In this review, we survey recent advances on nanozymes...

Feeding antioxidant vitamin and vegetable oils to broilers: vitamin E reduced negative effect of soybean oil on immune response and meat lipid oxidation

2018 ◽  
Vol 58 (10) ◽  
pp. 1829
Author(s):  
M. Mohiti-Asli ◽  
M. Ghanaatparast-Rashti
Keyword(s):  
Immune Response ◽  
Vitamin E ◽  
Vitamin C ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Vegetable Oil ◽  
Canola Oil ◽  
Cellular Response ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin

This study investigated the effect of feeding vitamin E, vitamin C, and two sources of vegetable oil on immune response and meat quality of broilers. A total of 320 one-day-old chicks were used in a completely randomised design with eight treatments arranged as a 2 × 2 × 2 factorial with two levels of vitamin E (0 and 200 mg/kg), two levels of vitamin C (0 and 1000 mg/kg), and two sources of vegetable oil (soybean and canola). Dietary supplementation of either vitamin E or C increased (P < 0.05) secondary humoral response, whereas oil sources had no significant effect. Broilers fed soybean oil had lower cellular response to the phytohemagglutinin skin test than those fed canola oil in diet, and supplementation of vitamin E increased cellular immune response. However, fat, cholesterol and pH of meat were not affected by source of oil or antioxidants, lipid oxidation was higher (P < 0.05) in thigh and breast meat of broilers fed soybean oil than canola oil. Dietary supplementation of vitamin E decreased (P < 0.05) lipid oxidation in thigh and breast of broilers fed diet containing soybean oil, without any effect on meat oxidation of those fed canola oil. Dietary supplementation of vitamin C increased lipid oxidation in thigh meat of broilers (P < 0.05). It can be concluded that inclusion of soybean oil to the diet, compared with canola oil, increased need for antioxidant. Vitamin E had beneficial effects on immune response and reduced meat lipid oxidation; nonetheless future studies should explore the antioxidant effect of vitamin C in stored meat.

THE EFFECT OF REFRIGERATED STORAGE ON SENSORY PROFILE AND PHYSICAL-CHEMICAL CHARACTERISTICS OF MINIMALLY PASTEURIZED ORANGE JUICE

2009 ◽  
Vol 33 ◽  
pp. 264-280 ◽  
Author(s):  
TATIANA BEATRIS TRIBESS ◽  
MARIA AUXILIADORA DE BRITO RODAS ◽  
JUSSARA CARVALHO DE MOURA DELLA TORRE ◽  
CARMEN CECILIA TADINI
Keyword(s):  
Orange Juice ◽  
Sensory Profile ◽  
Chemical Characteristics ◽  
Refrigerated Storage ◽  
Physical Chemical

A Study of the Chemical and Physical Characteristics of the Soils from the South of Piauí for Soil-Cement Brick Production

2016 ◽  
Vol 869 ◽  
pp. 112-115 ◽  
Author(s):  
Francisca Pereira de Araújo ◽  
Edson Cavalcanti Silva Filho ◽  
João Sammy Nery de Souza ◽  
Josy Anteveli Osajima ◽  
Marcelo Barbosa Furtini
Keyword(s):  
Organic Matter ◽  
Particle Density ◽  
Environmentally Friendly ◽  
Physical Characteristics ◽  
Chemical Characteristics ◽  
The South ◽  
Physical Chemical ◽  
Soil Cement ◽  
Made In

Soil-cement bricks are good examples of environmentally friendly products. This brick is the combination of soil with compacted cement with no combustion in its production. In this work the physical chemical characteristics of the soil from Piaui for producing this material were investigated. Samples of the soil were collected in three potteries from the county of Bom Jesus and pH analysis were carried out, as well as the rate of organic matter, texture, particle density, limits of liquidity and plasticity rates. The results have shown that the soils have acid tones (pH 5,49 a 6,11), which can be neutralized by adding cement, and organic matter percentages up to 1%. The samples have shown predominantly clay-rich textures with adequate plasticity limits, however, values of liquidity limits and particle density above recommended. Altogether, these soils tend to present viability concerning soil-cement brick production, provided that corrections with additives are made in order to minimize this effect.

scholarly journals Ethephon use and application timing of abscisic acid for improving color of 'Rubi' table grape

2013 ◽  
Vol 48 (7) ◽  
pp. 797-800 ◽  
Author(s):  
Sergio Ruffo Roberto ◽  
Adriane Marinho de Assis ◽  
Lilian Yukari Yamamoto ◽  
Lidiane Carla Vilanova Miotto ◽  
Renata Koyama ◽  
...  
Keyword(s):  
Abscisic Acid ◽  
Table Grape ◽  
Chemical Characteristics ◽  
Application Timing ◽  
Physical Chemical

The objective of this work was to evaluate the effect of ethephon and of abscisic acid (ABA) application timing on the color of 'Rubi' Table grape. Eight treatments were evaluated: control, without application; ethephon 500 mg L‑1 applied seven days after veraison (7 DAV); and two concentrations of ABA (200 and 400 mg L‑1) arranged with three application timings at 7 DAV, at 15 days before harvest (DBH), and at 7 DAV + 15 DBH. ABA does not modify physical‑chemical characteristics of the cluster and improves the color of grapes, especially when applied twice (7 DAV + 15 DBH) at the concentration of 400 mg L‑1.

scholarly journals KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK

AGROINTEK ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 82
Author(s):  
Asnani Asnani ◽  
Abdul Rahim ◽  
Ifall Ifall
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Sensory Analysis ◽  
Starch Content ◽  
Weight Basis ◽  
Chemical Characteristics ◽  
Group Design ◽  
Physical Chemical ◽  
Physical And Chemical

<em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle.  A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference</em>

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