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

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.

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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.

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Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides

Biomolecules ◽

10.3390/biom11010049 ◽

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.

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In Vitro Estimation of Photo-Protective Potential of Pomegranate Seed Oil and Development of a Nanoformulation

Current Nutrition & Food Science ◽

10.2174/1573401314666180223134235 ◽

2019 ◽

Vol 15 (1) ◽

pp. 87-102 ◽

Cited By ~ 2

Author(s):

Surbhi Dhawan ◽

Sanju Nanda

Keyword(s):

Particle Size ◽

Zeta Potential ◽

Seed Oil ◽

Topical Delivery ◽

Inflammatory Activity ◽

Pomegranate Seed Oil ◽

Protective Potential ◽

Release Studies ◽

Pomegranate Seed

Background: Since ancient times, people have been using natural resources for photoprotection purposes. One such highly recognised natural agent is pomegranate seed oil, considered as wonder oil owing to the presence of several beneficial phytoconstituents. Objective: The study aimed to establish the photoprotective potential of pomegranate seed oil through various in vitro and biochemical studies along with the formation of nanoemulsion, an efficient topical delivery system for the oil. Method: Photo-protective potential of the oil was estimated by determining in vitro antioxidant and anti-inflammatory activity, total phenolic content, anti elastase, antihyaluronidase and anticollagenase activities of the oil. Ultrasonication method was used to formulate nanoemulsions. The optimisation was done following the central composite design. The characterisation was done by particle size analysis, zeta potential, polydispersity index, pH, viscosity, stability testing and transmission electron microscopy. The optimised nanoemulsion was loaded into a gel base for topical application and further release studies were carried out. Results: The IC50 values of anti-elastase, anti-collagenase and anti-hyaluronidase were found to be 309 mg/ml, 4 mg/ml and 95 mg/ml respectively. The results of anti-oxidant and anti-inflammatory activity were also significant, which thereby established the photo-protective potential of the oil. The optimum batch 2 had particle size 83.90 nm, 0.237 PDI and -5.37 mV zeta potential. The morphology was confirmed by TEM. Batch 2 was incorporated into a gel base and release studies showed 74.12 % release within 7 hours. Conclusion: Pomegranate seed oil possesses a potential photo-protective ability. Nanoemulsions proved to be a promising carrier for the topical delivery of the oil.

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Physicochemical evolution and evaluation of groundwater quality in Mougheul area (Southwest of Algeria)

Applied Water Science ◽

10.1007/s13201-021-01368-7 ◽

2021 ◽

Vol 11 (2) ◽

Author(s):

Saliha Mebarki ◽

Benali Kharroubi ◽

Mohammed Amin Kendouci

Keyword(s):

Physicochemical Parameters ◽

Calcium Sulfate ◽

Major Ions ◽

Groundwater Resources ◽

Triangular Diagram ◽

Wilcox Diagram ◽

Calcium And Magnesium ◽

Increasing Demand ◽

Pressure On Water Resources

AbstractIn arid areas, the pressure on water resources and in particular on groundwater resources is on the rise, mainly due to increasing demand and the deterioration of water quality. In this context, the present work aims to follow the annual evolution, between 2009 and 2019 of the physicochemical parameters, and to evaluate the quality of groundwater of the region of Mougheul, by determining the data of pH, TDS, conductivity and the concentrations of major ions ( Ca+2, Mg+2, Na+, K+, Cl−, HCO3−, SO4−2, NO3−) of 07 water points. The results revealed that all the levels of the physicochemical parameters do not exceed the WHO potability standards, except high values were observed at the level of well W6 which exceeds the limits recommended by the WHO (50 mg /l). The diagram of Schöeller and Berkaloff shows that the groundwater has the bicarbonate magnesium facies. The representation of the data on the Piper triangular diagram shows that W6 has the facies chlorinated and calcium sulfate and magnesium and the other water points have the facies bicarbonate calcium and magnesium. SAR values show that the groundwater of Mougheul is excellent for irrigation. The classification according to the Wilcox diagram shows that the groundwater of Mougheul in general is good quality, but the well of W6 water is suitable for irrigation and requires monitoring the evolution of salinity.

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The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

Sustainability ◽

10.3390/su13095317 ◽

2021 ◽

Vol 13 (9) ◽

pp. 5317

Author(s):

Sonja Simić ◽

Jovana Petrović ◽

Dušan Rakić ◽

Biljana Pajin ◽

Ivana Lončarević ◽

...

Keyword(s):

Particle Size ◽

Sugar Beet ◽

Dietary Fiber ◽

Wheat Flour ◽

Nutritional Quality ◽

Sugar Beet Pulp ◽

Sensory Characteristics ◽

Total Dietary Fiber ◽

Beet Pulp

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

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Experimental analysis on DI diesel engine characteristics using watermelon seed oil with Magnesium oxide

Materials Today Proceedings ◽

10.1016/j.matpr.2021.04.521 ◽

2021 ◽

Author(s):

S. Ganesan ◽

S. Mahalingam ◽

J. SenthilKumar ◽

J. Hemanandh ◽

S.P. Venkatesan ◽

...

Keyword(s):

Diesel Engine ◽

Magnesium Oxide ◽

Experimental Analysis ◽

Seed Oil ◽

Watermelon Seed ◽

Di Diesel Engine

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Synergistic Effect of Metagenome‐Derived Starch‐Degrading Enzymes on Quality of Functional Bread with Antioxidant Activity

Starch - Stärke ◽

10.1002/star.202100098 ◽

2021 ◽

pp. 2100098

Author(s):

Seyedeh Fatemeh Sadeghian Motahar ◽

Maryam Salami ◽

Shohreh Ariaeenejad ◽

Zahra Emam‐Djomeh ◽

Atefeh Sheykhabdolahzadeh Mamaghani ◽

...

Keyword(s):

Antioxidant Activity ◽

Synergistic Effect ◽

Degrading Enzymes ◽

Functional Bread

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

Biomolecules ◽

10.3390/biom11020213 ◽

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.

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