Thiol-Ene Coupling of High Oleic Sunflower Oil towards Application in the Modification of Flexible Polyurethane Foams

High oleic sunflower oil-based polyol was obtained by thiol-ene coupling and applied in the preparation of flexible polyurethane foams. The photochemically initiated thiol-ene click reaction was carried out under UV irradiation using 2-mercaptoethanol. Bio-based polyol with hydroxyl value of 201.4 mg KOH/g was used as 30 wt% substituent of petrochemical polyether polyol in the formulations of flexible foams. Both reference foams, as well as foams modified with bio-based polyol, were formulated to have various isocyanate indices (0.85, 0.95, 1.05). Flexible foams were compared in terms of their thermomechanical properties and analyzed using FT-IR and SEM microscopy. Modification with bio-based polyol resulted in foams with superior compression properties, higher support factor, and lower resilience than reference foams. TGA and FT-IR curves confirmed the presence of urethane/urea and ether linkages in the polyurethane matrix. Moreover, double glass transition temperature corresponding to soft and hard segments of polyurethane was observed by DSC proving the phase-separated morphology.

Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies

Introduction. The quality profile and nutritional values of cookies depend on the raw material. The research objective was to study the effect of oils and fats on the quality characteristics and storage capacity of cookies. Study objects and methods. The study involved such types of oils and fats as margarine, confectionery fat, milk fat substitute, palm oil, sunflower oil, and high oleic sunflower oil. It was based on standard methods of sensory, physicochemical, structural, and rheological analyses. Results and discussion. The experimental formulations relied on contemporary dilatory recommendations, consumer acceptability, and traditionality of sensory indicators. The mass fraction of fat was limited to ≤ 18%; added sugars – to ≤ 22%; salt – to ≤ 0.3%. For each type of oil and fat, as set of experiments was performed to define the optimal technological emulsion and dough parameters. Other aspects involved the patterns of moisture transfer, indicators of oxidative spoilage, fatty acid composition, sensory properties, physicochemical and microbiological indicators, storage capacity, etc. The samples with vegetable oils instead of fat had a lower content of saturated fatty acids, which fell from 8–9 to 2–3 g/100 g. However, the risk of oxidative spoilage increased significantly. On storage day 104, the content of linoleic acid in the samples with sunflower oil decreased from 62.0 to 60.4%, while the samples with high oleic sunflower oil maintained the same level of linoleic acid. The samples with confectionery fat and palm oil demonstrated the lowest rate of oxidative processes, while those with margarine and milk fat substitute had the best sensory profile after storage. Conclusion. The cookies with sunflower oil and high oleic sunflower oil appeared to have a shelf life of two months, while for those with milk fat substitute, margarine, palm oil, and confectionery fat it was six months. Further research should focus on various emulsifiers and antioxidants capable of forming bonds with proteins and starch fractions of flour, which could increase the resistance of liquid vegetable oils to oxidation.

Determining patterns in the formation of functional-technological properties of a fat-based semi-finished product in the technology of sponge cake products

This paper reports the development of a technology for a fat-based semi-finished product, which was used in the manufacturing of products made from butter sponge-cake batter. When combining high-oleic type oils, beeswax, and monoglyceride, the dense emulsion "oleogel" is formed, which can replace fatty products in flour products technology. The fat-based semi-finished product devised fully matches the technological functions of margarine. The expediency of using sunflower oil of high-oleic type (90.0 %) was established, as a base for the fat-based semi-finished product, as well as the rational percentage of organogelators (monoglyceride, 7 %, beeswax, 3 %), which would ensure the production of a fat-based semi-finished product for the target purpose. The feasibility of using a fat-based semi-finished product has been determined in order to solve two tasks: the introduction of a fat-based semi-finished product that contains high-oleic sunflower oil and has several functional benefits of a healthy diet. The fat-based semi-finished product devised could replace butter in the butter sponge cake technology. It was established that the use of the fat-based semi-finished product ensures the production of products from sweet dough, characterized by the highest values of specific volume and porosity. Applying the fat-based semi-finished product makes it possible to increase the yield of finished products (shrinkage decreases by 19.5 % compared to the control sample, to 18.4 %). The parameters for storing finished products from sweet dough containing the fat-based semi-finished product have been substantiated. It was determined that intensive fat release begins on day 7 of storage of finished products. After 10 days of storage, the experimental samples of sponge cakes release 2.0 times less fat than the control sample. The technology for making products from sweet dough using the fat-based semi-finished product has been developed.

Changes in Biceps femoris Transcriptome along Growth in Iberian Pigs Fed Different Energy Sources and Comparative Analysis with Duroc Breed

This experiment was conducted to investigate the effects of developmental stage, breed, and diet energy source on the genome-wide expression, meat quality traits, and tissue composition of biceps femoris muscle in growing pure Iberian and Duroc pigs. The study comprised 59 Iberian (IB) and 19 Duroc (DU) animals, who started the treatment at an average live weight (LW) of 19.9 kg. The animals were kept under identical management conditions and fed two diets with different energy sources (6% high oleic sunflower oil or carbohydrates). Twenty-nine IB animals were slaughtered after seven days of treatment at an average LW of 24.1 kg, and 30 IB animals plus all the DU animals were slaughtered after 47 days at an average LW of 50.7 kg. The main factors affecting the muscle transcriptome were age, with 1832 differentially expressed genes (DEGs), and breed (1055 DEGs), while the effect of diet on the transcriptome was very small. The results indicated transcriptome changes along time in Iberian animals, being especially related to growth and tissue development, extracellular matrix (ECM) composition, and cytoskeleton organization, with DEGs affecting relevant functions and biological pathways, such as myogenesis. The breed also affected functions related to muscle development and cytoskeleton organization, as well as functions related to solute transport and lipid and carbohydrate metabolism. Taking into account the results of the two main comparisons (age and breed effects), we can postulate that the Iberian breed is more precocious than the Duroc breed, regarding myogenesis and muscle development, in the studied growing stage.

Rheological and Tribological Properties of Nanocellulose-Based Ecolubricants

Based on the response surface methodology, a rheological and tribological study carried out on eco-friendly lubricants is described. Such ecolubricants consisted of fibrillated or crystalline nanocellulose in vegetable oil (castor oil, high oleic sunflower oil or their mixtures). Cellulose nanoparticles showed noticeable friction-reducing and anti-wear properties within the boundary and mixed lubrication regimes, which were found to be dependent on nanocellulose concentration, base oil composition and applied normal force. In general, both types of nanocellulose performed equally well. An excellent tribological performance, with large wear scar diameter reductions, was achieved with 3.3 wt.% (or higher) nanocellulose dispersions in castor oil-rich mixtures. The observed behavior was explained on the basis of enhanced viscosity of castor oil-rich suspensions and the preferential action of the most polar components, nanocellulose and ricinoleic acid, in the vicinity of the contact surfaces.

Efficiency of sea buckthorn extract in oxidative stability improvement of high oleic sunflower oil

Sea buckthorn (Hippophae rhamnoides) with high antioxidant capacity is distributed all over the world, but has never been used as a natural antioxidant in oils to replace synthetic antioxidants. Therefore, this study was performed to investigate the effectiveness of sea buckthorn extract in comparison to a common natural antioxidant rosemary extract and a synthetic antioxidant on retarding lipid oxidation. First the extracts were characterised, and it was found that sea buckthorn extract had higher polyphenol contents, radical scavenging activity, and higher antioxidant capacity. Then the proper concentrations for the use of these antioxidants were determined. Additionally, the progress of lipid oxidation during cycles of frying was assessed in terms of free fatty acids content, peroxide value, p-anisidine value, TOTOX value, colour, total polar compounds, and Induction period. The general order of effectiveness for inhibition of high oleic sunflower oil degradation during frying was: sea buckthorn > BHT > rosemary > control (P <0.05).

Oxidization resistance and sorption properties of oleogels as new-generation fatty systems

Fats as complex mixtures of acylglycerols with lipid and non-lipid substances are an integral part of human nutrition. The presence of acylglycerols of trans-isomers of fatty acids causes many cardiovascular diseases and metabolic disorders. A promising approach to solving the problem of minimizing the content of these undesirable compounds in food recipes is to create a new generation of fat systems, oleogels, which are the subject of this study. High-oleic sunflower oil was used as a dispersion medium of oleogels, which allows obtaining systems with increased resistance to oxidation, as opposed to the oils of traditional kinds. Sunflower seed wax and tocopherols are chosen as a dispersed phase of these fatty systems. The choice of these components was based on their properties to create a three-dimensional structure in oleogels with specified thermomechanical characteristics. Currently, there is a lack of information on the influence of the content of the dispersed phase on the technological parameters of oleogels, namely oxidative resistance and sorption properties. The purpose of the presented work was to study these features of oleogels and establish their dependences on their composition. To solve this problem, the yield surface method is used in the work. The unknown values of the parameter vector were determined by using regression analysis algorithms. Deviation functionality was minimized by finding the appropriate combinations of the experimental series of predictors. A mathematical model was developed which allows predicting oxidative stability and sorption properties of oleogels based on the data on their composition. The suitable mass fractions of the components of the dispersed phase of oleogels have been determined as follows: tocopherol content is 0.10–0.14 wt.% and the sunflower seed wax content is 1.8–4.0 wt.%. The results obtained can serve as a scientific basis for the development of technology for the industrial production of oleogels as new generation fatty systems.