Quantifying Phase Behaviour in Model Food Composites Using 3D Confocal Laser Scanning Microscopy

There is an increasing demand for the design of complex bio-composites with customized structural characteristics for use in processed food products. Phase behaviour of these mixtures determines textural properties, encouraging the pursue of a rapid technique that can accurately quantify it. The present work tests the efficacy of confocal laser scanning microscopy (CLSM) coupled with image analysis software (Imaris), for the quantification of phase behaviour in complex tertiary systems. In doing so, it develops phase separated gels of agarose and gelatin supporting inclusions of canola oil. The polysaccharide was replaced with whey protein isolate (WPI) and the topology of the tertiary dispersion with gelatin and canola oil was also examined. Reproducible phase volume estimates were obtained, including those of the lipid phase, which were a close match to the actual concentrations added to the hydrocolloid gel. The approach could offer an alternative to the rheological estimation, via theoretical blending law analysis, of phase volumes in bio-composites. Graphical Abstract

High strength composites from low-value animal coproducts and industrial waste sulfur

Herein we report high strength composites prepared by reaction of sulfur, plant oils (either canola oil or sunflower oil) and brown grease.

Effect of microencapsulated chavil (Ferulago angulata) extract on physicochemical, microbiological, textural and sensorial properties of UF-feta-type cheese during storage time

Chavil (Ferulago angulata) extract (CE) and microencapsulated chavil extract (MCE) were added to UF- Feta-type Cheese. The aim of this study was to comprising CE and MCE on physicochemical and microbiological properties in cheese. The scanning electron microscope images demonstrate the MCE had elliptical shape. The average size diameter curve of the MCE revealed bimodal distribution with two peaks (1541 and 2222 nm) separately. The hardness value of MCE cheese (212.83 ± 17.63 g) was lower than that of CE (343.67 ± 25.53 g) because of canola oil used in the microencapsulation process. The MCE-cheese showed lower values of acidity (1.67%) in comparison with CE-cheese (1.87%). The viable numbers of Streptococcus thermophilus and Lactococcus lactis were equal among the samples (4.6–4.9 log10 CFU/g respectively). The acid degree value of MCE (2.07 ± 0.21%) and CE (1.83 ± 0.25%) cheese were nearly equal at the end of storage time.

Synergistic Study of Solid Lubricant Nano-Additives Incorporated in canola oil for Enhancing Energy Efficiency and Sustainability

In recent years, with the development of eco-friendly lubricants, different vegetable oils have been studied and found to improve the overall tribological performance compared to petroleum-based oils. Being one of the commonly used vegetable oils, canola oil has become popular due to its non-toxicity and low cost. However, this bio-lubricant lacks tribological performance compared to petroleum-based oils. To improve its performance, sustainable solid additives such as graphene nanoplatelet (GNP) and hexagonal boron nitride (hBN) have recently gained the researcher’s attention. While incorporating nanomaterials in the oil as additives is a promising way to improve base oil’s performance, the excessive use of nanoparticles can introduce undesirable effects. This study investigated canola oil’s tribological performances with the addition of 0.5, 1.0, 1.5, and 2.0 wt.% GNP and 0.5, 1.0, and 1.5 wt.% hBN nanoparticles. The dynamic viscosities of these seven settings showed higher viscosity for GNP-incorporated oils compared to that with hBN. The boundary lubrication regime was targeted for the coefficient of friction (COF) and wear analyses during each pin on the disk test. It was observed that for the GNP, 1.5 wt.% provided the minimum COF (52% less than base oil), whereas, for the hBN, 1.0 wt.% provided the lowest (40% less than base oil) values. Based on these insights, three nano lubricant mixtures were formulated by incorporating both GNP and hBN settings in different ratios. These mixtures provided an optimum positive synergy by reducing 56% friction and 90% wear compared to the base oil. These percentage values were significantly more compared to both GNP and hBN based lubricants in their individual settings. These improvements in the mixture were due to a composite film formed which protected the interacting surfaces and also due to the polishing mechanisms. Therefore, incorporating both these nanoparticles in canola oil could reduce friction and wear and thus help in better energy conservation.

Ecological aspects of using mixtures of canola oil with n-hexane in diesel engine

The article discusses the results of research on the use of canola oil and canola oil with the addition of n-hexane in a compression-ignition engine. An engine with a Common Rail injection system was tested in real traffic conditions on the road and on a chassis dynamometer. The tested fuels were fed to the engine by an additional fuel supply system. An analysis of the effect of the addition of n-hexane on the emission of the main components of toxic exhaust gases was carried out. The proposed solution may contribute to extending the service life of currently used compression ignition engines due to the improvement of the ecological properties of this type of drive sources.