-
Food Chemistry Sep 2024The oil phase obtained by blending and oleogel methods has potential for the production of non‑hydrogenated and low-saturated puff pastry margarine, thereby reducing...
The oil phase obtained by blending and oleogel methods has potential for the production of non‑hydrogenated and low-saturated puff pastry margarine, thereby reducing intakes of both types of dietary fat. The crystal form, microstructure, rheology, and baking applications of puff pastry margarines prepared with anhydrous milk fat (AMF)/palm stearin (POs), POs/palm oil (PO), beef tallow (BT)/PO, or AMF/POs/diacetyl tartaric acid ester of mono(di)glycerides (DATEM) oleogels were investigated using X-ray scattering, polarized light microscope, and rheometer, respectively. All margarines exhibited β'-form crystal and strongly viscoelastic at low strain. With the addition of DATEM oleogel, their crystal microstructure became more uniform and finer, and the croissants were less hard (1690) and chewiness (160). The chewiness of croissants produced using the margarines was significantly improved with POs content. The theoretical basis for preparation and application in non‑hydrogenated and low-saturated puff pastry margarine was provided in the present study.
Topics: Margarine; Viscosity; Rheology; Animals; Cooking; Elasticity; Milk; Cattle; Fats; Palm Oil; Organic Chemicals
PubMed: 38749144
DOI: 10.1016/j.foodchem.2024.139436 -
Langmuir : the ACS Journal of Surfaces... May 2024One of the world's challenging energy issues is introducing practical and affordable technology for organosulfur removal in fuel. Adsorptive desulfurization (ADS) can...
One of the world's challenging energy issues is introducing practical and affordable technology for organosulfur removal in fuel. Adsorptive desulfurization (ADS) can address this issue if highly effective activated carbon (AC) derived from industrial waste with excellent textural properties is used. In this study, the derived ACs from glycerin pitch loaded with P and Fe (AC/P and AC/Fe) were used as adsorbents for the ADS of model fuel oils, such as dibenzothiophene (DBT) at mild operating conditions. Under the optimized experimental conditions, 0.3 g of adsorbent dosage, 60 min reaction time, 30 °C temperature, and pH 4, the maximal DBT removal of 96.28 and 43.64%, respectively, for AC/P and AC/Fe was realized. The results indicated that the phosphorus-doped AC/P increases the selectivity of the ADS mechanism for DBT removal. Kinetic investigations disclosed that the adsorption process follows second-pseudo-order kinetics and the Langmuir adsorption isotherm model. The adsorbents remained active for five successive reuses, indicating their robust real-world applications. The electrochemical properties of the fabricated carbon electrodes were analyzed via cyclic voltammetry by coating the ACs with polytetrafluoroethylene (PTFE) as a binder. The transition-metal-doped AC/Fe, though exhibiting 5 times lower surface area, showed the highest specific capacitance at a scan rate of 5 mVs (0.65 μF cm). Similarly, the extended AC:PTFE capacitor at a 10% binder ratio offered the maximum capacitance value (1.13 μF cm). The synthesized ACs demonstrated potential application as an electrode material, and hence glycerin pitch could be a low-cost precursor to improve the feasibility of commercial production of AC.
PubMed: 38749057
DOI: 10.1021/acs.langmuir.4c00728 -
Ultrasonics Sonochemistry Jun 2024Partial coalescence is a key factor contributing to the instability of crystalline oil-in-water emulsions in products like dressings and sauces, reducing shelf life. The...
Ultrasound treatment of crystalline oil-in-water emulsions stabilized by sodium caseinate: Impact on emulsion stability through altered crystallization behavior in the oil globules.
Partial coalescence is a key factor contributing to the instability of crystalline oil-in-water emulsions in products like dressings and sauces, reducing shelf life. The intrinsic characteristics of semi-crystalline droplets, including solid fat content, fat crystal arrangement, and polymorphism, play a pivotal role in influencing partial coalescence, challenging prevention efforts even with emulsifiers like amphiphilic proteins. High-intensity ultrasound (HIU) has emerged as an efficient and cost-effective technology for manipulating bulk fat crystallization, thereby enhancing physical properties. This study specifically investigates the impact of HIU treatment on fat crystallization on protein-stabilized crystalline emulsions, utilizing palm olein stearin (POSt) as the lipid phase and sodium caseinate (NaCas) as the surfactant under various HIU powers (100, 150, 200, 300, and 400 W). Results show that increasing HIU power maintained the interfacial potential (-20 mV) provided by NaCas in the emulsions without significant differences. Higher HIU power induced the most stable polymorphic form (β) in the emulsions. Engagingly, the emulsions at 200 W exhibited better storage stability and slower partial coalescence kinetics. Semi-crystalline globules had more uniform and integral crystal clusters that were distributed tangentially near the droplet boundary, perhaps attributed to intermediate subcooling (40.4 °C) at 200 W. The acoustic energy of HIU significantly translates into thermal effects, influencing subcooling degrees as a dominant factor affecting crystallisation in the emulsions. This study establishes ultrasonic crystallization as a novel strategy for modifying the stability of emulsions containing fat crystals.
PubMed: 38735250
DOI: 10.1016/j.ultsonch.2024.106897 -
Journal of Ethnopharmacology Sep 2024Syagrus coronata, a palm tree found in northeastern Brazil, popularly known as licuri, has socioeconomic importance for the production of vegetable oil rich in fatty...
ETHNOPHARMACOLOGICAL RELEVANCE
Syagrus coronata, a palm tree found in northeastern Brazil, popularly known as licuri, has socioeconomic importance for the production of vegetable oil rich in fatty acids with nutritional and pharmacological effects. Licuri oil is used in traditional medicine to treat inflammation, wound healing, mycosis, back discomfort, eye irritation, and other conditions.
AIM OF THE STUDY
The study aimed to evaluate the antinociceptive, anti-inflammatory, and antipyretic effects of treatment with Syagrus coronata fixed oil (ScFO), as well as to determine the safety of use in mice.
MATERIALS AND METHODS
Initially, the chemical characterization was performed by gas chromatography-mass spectrometry. Acute single-dose oral toxicity was evaluated in mice at a dose of 2000 mg/kg. Antinociceptive activity was evaluated through abdominal writhing, formalin, and tail dipping tests, and the anti-inflammatory potential was evaluated through the model of acute inflammation of ear edema, peritonitis, and fever at concentrations of 25, 50, and 100 mg/kg from ScFO.
RESULTS
In the chemical analysis of ScFO, lauric (43.64%), caprylic (11.7%), and capric (7.2%) acids were detected as major. No mortality or behavioral abnormalities in the mice were evidenced over the 14 days of observation in the acute toxicity test. ScFO treatment decreased abdominal writhing by 27.07, 28.23, and 51.78% at 25, 50, and 100 mg/kg. ScFO demonstrated central and peripheral action in the formalin test, possibly via opioidergic and muscarinic systems. In the tail dipping test, ScFO showed action from the first hour after treatment at all concentrations. ScFO (100 mg/kg) reduced ear edema by 63.76% and leukocyte and neutrophil migration and IL-1β and TNF-α production in the peritonitis test.
CONCLUSION
Mice treated with ScFO had a reduction in fever after 60 min at all concentrations regardless of dose. Therefore, the fixed oil of S. coronata has the potential for the development of new pharmaceutical formulations for the treatment of pain, inflammation, and fever.
Topics: Animals; Analgesics; Mice; Anti-Inflammatory Agents; Plant Oils; Male; Edema; Pain; Peritonitis; Antipyretics; Arecaceae; Female; Inflammation; Fever; Administration, Oral; Disease Models, Animal
PubMed: 38734393
DOI: 10.1016/j.jep.2024.118283 -
Polymers Apr 2024The lifespan of an electrical transformer, primarily determined by the condition of its solid insulation, is well known under various operating conditions when mineral...
The lifespan of an electrical transformer, primarily determined by the condition of its solid insulation, is well known under various operating conditions when mineral oil is the coolant in these machines. However, there is a trend toward replacing this oil with biodegradable fluids, especially esters; therefore, an understanding of the ageing of solid insulation with these fluids is essential. Currently available data do not allow for the selection of the best ester among those available on the market, as each study applies different conditions, making it impossible to compare results. Thus, this paper analyses the degradation of Kraft and Thermally Upgraded Kraft papers with the following five most promising commercial esters: sunflower, rapeseed, soybean, palm, and synthetic. The materials underwent accelerated thermal ageing at 130, 150, and 170 °C, and the integrity of the papers was evaluated through their polymerisation degree and the obtaining of the degradation kinetic models. The wide range of materials studied in this work, which were subjected to the same treatments, allows for a comparison of the esters, revealing significant differences in the impact of the alternative fluids. Sunflower, rapeseed, and soybean esters provided the best paper protection, i.e., the degree of polymerisation of Kraft paper in the tests at 150 °C decreased by 71% with these fluids, compared to the 83% reduction with mineral oil, 79% reduction with palm ester, and 75% reduction with synthetic ester. Furthermore, different kinetic models were obtained to predict the degradation; it was concluded that the Emsley model provides the best fit. Additionally, it was found that the behaviour of a dielectric fluid with one type of paper cannot be extrapolated, which is only noticeable in broad-scope studies.
PubMed: 38732664
DOI: 10.3390/polym16091196 -
Foods (Basel, Switzerland) May 2024This paper reports the preparation of margarine fat using Lipozyme TL IM as a catalyst and peony seed oil (PSO), palm stearin (PS) and coconut oil (CO) as raw materials....
This paper reports the preparation of margarine fat using Lipozyme TL IM as a catalyst and peony seed oil (PSO), palm stearin (PS) and coconut oil (CO) as raw materials. The results indicate that there were no significant changes in fatty acid composition before or after interesterification of the oil samples. However, the total amount of medium- and long-chain triglycerides (MLCTs) increased from 2.92% to 11.38% in sample E1 after interesterification, mainly including LaLaO, LaMO, LaPM, LaOO, LaPO and LaPP. Moreover, the slip melting point (SMP) of sample E1 decreased from 45.9 °C (B1) to 33.5 °C. The solid fat content (SFC) of all the samples at 20 °C was greater than 10%, indicating that they could effectively prevent oil exudation. After interesterification, the samples exhibited a β' crystal form and could be used to prepare functional margarine.
PubMed: 38731776
DOI: 10.3390/foods13091405 -
Foods (Basel, Switzerland) Apr 2024Palm oil (PO), a semi-solid fat at room temperature, is a popular food ingredient. To steer the fat functionality, sucrose esters (SEs) are often used as food additives....
Palm oil (PO), a semi-solid fat at room temperature, is a popular food ingredient. To steer the fat functionality, sucrose esters (SEs) are often used as food additives. Many SEs exist, varying in their hydrophilic-to-lipophilic balance (HLB), making them suitable for various food and non-food applications. In this study, a stearic-palmitic sucrose ester with a moderate HLB (6) was studied. It was found that the SE exhibited a complex thermal behavior consistent with smectic liquid crystals (type A). Small-angle X-ray scattering revealed that the mono- and poly-esters of the SE have different packings, more specifically, double and single chain-length packing. The polymorphism encountered upon crystallization was repeatable during successive heating and cooling cycles. After studying the pure SE, it was added to palm oil, and the crystallization behavior of the mixture was compared to that of pure palm oil. The crystallization conditions were varied by applying cooling at 20 °C/min (fast) and 1 °C/min (slow) to 0 °C, 20 °C or 25 °C. The samples were followed for one hour of isothermal time. Differential scanning calorimetry (DSC) showed that nucleation and polymorphic transitions were accelerated. Wide-angle X-ray scattering (WAXS) unraveled that the α-to-β' polymorphic transition remained present upon the addition of the SE. SAXS showed that the addition of the SE at 0.5 wt% did not significantly change the double chain-length packing of palm oil, but it decreased the domain size when cooling in a fast manner. Ultra-small-angle X-ray scattering (USAXS) revealed that the addition of the SE created smaller crystal nanoplatelets (CNPs). The microstructure of the fat crystal network was visualized by means of polarized light microscopy (PLM) and cryo-scanning electron microscopy (cryo-SEM). The addition of the SE created a finer and space-filling network without the visibility of separate floc structures.
PubMed: 38731744
DOI: 10.3390/foods13091372 -
Molecules (Basel, Switzerland) May 2024We aimed to obtain the optimal formula for human milk fat substitute (HMFS) through a combination of software and an evaluation model and further verify its...
We aimed to obtain the optimal formula for human milk fat substitute (HMFS) through a combination of software and an evaluation model and further verify its practicability through an animal experiment. The results showed that a total of 33 fatty acid (FA) and 63 triglyceride (TAG) molecular species were detected in vegetable oils. Palmitic acid, oleic acid, linoleic acid, 18:1/16:0/18:1, 18:2/16:0/18:2, 18:1/18:1/18:1 and 18:1/18:2/18:1, were the main molecular species among the FAs and TAGs in the vegetable oils. Based on the HMFS evaluation model, the optimal mixed vegetable oil formula was blended with 21.3% palm oil, 2.8% linseed oil, 2.6% soybean oil, 29.9% rapeseed oil and 43.4% maize oil, with the highest score of 83.146. Moreover, there was no difference in the weight, blood routine indices or calcium and magnesium concentrations in the feces of the mice between the homemade mixed vegetable oil (HMVO) group and the commercial mixed vegetable oil (CMVO) group, while nervonic acid (C24:1) and octanoic acid (C8:0) were absorbed easily in the HMVO group. Therefore, these results demonstrate that the mixing of the different vegetable oils was feasible via a combination of computer software and an evaluation model and provided a new way to produce HMFS.
Topics: Humans; Animals; Software; Plant Oils; Fatty Acids; Milk, Human; Mice; Triglycerides; Fat Substitutes; Palm Oil; Soybean Oil; Linseed Oil; Rapeseed Oil; Corn Oil; Caprylates; Palmitic Acid; Oleic Acid
PubMed: 38731587
DOI: 10.3390/molecules29092096 -
Animals : An Open Access Journal From... Apr 2024This study aimed to assess the impact of palm oil deodorizer distillate (POD) on the ruminal environment, including (i) microbial community, (ii) ruminal degradability,...
This study aimed to assess the impact of palm oil deodorizer distillate (POD) on the ruminal environment, including (i) microbial community, (ii) ruminal degradability, and (iii) apparent digestibility in sheep. The data used were derived from twenty rumen-cannulated sheep fed five isoproteic and isofiber diets based on elephant grass ( Schum. cv. Roxo) silage supplemented with 0, 25, 50, 75, or 100 g kg POD on a dry matter (DM) basis. Rumen fluid samples were collected three hours after feeding directly from the ventral sac of the rumen via a cannula and then subjected to DNA extraction, which was subsequently used for 16S rDNA amplification, followed by sequencing and diversity analysis. In this study, the microbial diversity was dominated by Bacteroidetes and Firmicutes, followed by Euryarchaetoa, Actinobacteria, and Tenericutes, in the ruminal environment, and was slightly modified when supplemented with the POD up to 100 g/kg (10%), leading to only a slight decrease in the diversity index. The ruminal degradability, ruminal fermentation parameters, and apparent digestibility were slightly compromised by the inclusion of up to 25 g of POD per kg of DM, and larger inclusions interfered with the ruminal degradability of fibrous fractions and the apparent digestibility of dry matter. This lipid supplement showed good results for feeding sheep and is an inexpensive and abundant alternative in the regional market.
PubMed: 38731273
DOI: 10.3390/ani14091269 -
Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil.Journal of Nutrition and Metabolism 2024High rice consumption levels accompanied by a lifestyle lacking in physical activity leads to obesity and diabetes due to the rice consumed generally has high...
High rice consumption levels accompanied by a lifestyle lacking in physical activity leads to obesity and diabetes due to the rice consumed generally has high digestibility and high glycemic index. Red palm oil (RPO) is a vegetable oil suggested to have the potential to reduce starch digestibility and increase the bioactive compounds of rice. This research aimed to find out the best cooking method to produce rice with a sensory quality similar to regular rice and to study the effect of the best cooking method on the glycemic response and physicochemical properties of rice. The results showed that RPO addition increased the antioxidant activities and total carotenoid levels of rice. The addition of RPO after cooking has better antioxidant activity and total carotenoid than before cooking. Adding 2% RPO before or after cooking produced rice with similar or better sensory quality than regular rice. Rice cooked with 2% RPO added before cooking had a lower glycemic response than regular rice, which was suggested to be caused by the increasing formation of the amylose lipid complex and the triglycerides that protected the starch from amylase enzyme. The formation of the amylose lipid complex and triglyceride layers protecting rice starch was confirmed by the new peaks of the FTIR spectra, the appearance of oil-coated starch morphology, and the changes in the proportion of C and O atoms. In conclusion, the addition of 2% RPO before the cooking process can be considered as a cooking method to produce rice for diabetic patients.
PubMed: 38725902
DOI: 10.1155/2024/3483292