Effective Skin Hydration Using an Ultra-Micro Liquid Crystal Emulsion Containing Pumpkin Seed Oil and Polysaccharides

Pumpkin seed oil is a by-product, abundant in nutrients and bioactive components that promote several health benefits. This study aimed to compare chemical compositions, antioxidant, and pharmacological activities of pumpkin seed oils extracted from Cucurbita moschata Duch. Ex Poir. (PSO1) and Cucurbita moschata (Japanese pumpkin) (PSO2) by aqueous enzymatic extraction. An enzyme mixture consisting of pectinase, cellulase, and protease (1:1:1) was used in the enzymatic extraction process. Fatty acid composition of the oils was determined using fatty acid methyl ester/gas chromatographic-mass spectrometry. Antioxidant activity assays were measured by using stable free radical diphenylpicrylhydrazyl, radical cation 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate, ferric reducing/antioxidant power, and ferric thiocyanate assay. Inhibition of enzymes involving skin aging and whitening process was investigated. Linoleic acid was a major component of all pumpkin seed oils. Additionally, there was also a significant amount of oleic acid, palmitic acid, and stearic acid detected. PSO2 possessed the highest antioxidant activities compared to PSO1 and commercial pumpkin seed oils (COM1 and COM2). Both PSO1 and PSO2 exhibited higher inhibitory effects on hyaluronidase, collagenase, and tyrosinase than the commercials. Therefore, aqueous enzymatic extraction could yield pumpkin seed oils with higher antioxidant, anti-aging, and whitening activities. This is beneficial for further pharmacological studies and can be used as a functional food for skin benefits.

Viscoelastic properties of [formula omitted] mixtures: comparison of guar gum with locust bean gum

A quantification and characterization study of oil from pumpkin seeds was carried out on three pumpkin varieties, namely, Japanese type of the Curcubita maxima species, Green Kabocha and butternut squash of the Cucurbita moschanta species. Oil extraction was done using the Soxhlet method with petroleum ether as the solvent. The physicochemical properties of acid value, iodine value, specific gravity and refractive index were determined. The results were analyzed statistically using one way ANOVA at a 5% level of significance. The mean values of oil content, acid value, iodine value, specific gravity and refractive index for Japanese type pumpkin were found to be 35.67%, 2.24 mg KOH/g, 26.45 mg I2/100 g, 0.9126 and 1.47, respectively. For Green Kabocha, the mean values of the above five properties were 30.12%, 3.35 mg KOH/g, 25.3 mg I2/100 g, 0.9126 and 1.469, respectively. For the Butternut squash type the mean values of the above five properties were 34.76%, 3.74 mg KOH/g, 26.61 mg I2, 0.9131 and 1.471, respectively. It can be noted that from the low acid values of the pumpkin oil, pumpkin oil can be identified as edible. Also the low iodine value indicated that the pumpkin oil was non-drying. In addition, the low iodine value also suggested that the oil contains few unsaturated bonds and therefore has low susceptibility to oxidative rancidity. With a comparison of extraction rates from other oil sources in Uganda such as cotton (15%-20%), soybeans (19%-21%), the obtained results in this study suggested that pumpkin seeds are a viable source of vegetable oils that can be utilized for commercial vegetable oil extraction in Uganda. DOI: 10.3965/j.ijabe.20150801.013 Citation: Kukeera T, Banadda N, Tumutegyereize P, Kiggundu N, Asuman R. Extraction, quantification and characterization of oil from pumpkin seeds. Int J Agric & Biol Eng, 2015; 8(1): 98－102.

Liquid crystal (LC) emulsions composed of multi-lamellar structures were formulated to enhance the percutaneous absorption of retinyl palmitate across skin barriers. The LC emulsions were prepared by hot process emulsification of an aqueous phase and an oil phase containing retinyl palmitate. Percutaneous absorption levels across synthetic membranes were determined by Franz cell diffusion study. The diffusional absorption level of the oil phase in the LC emulsions was also visualized by fluorescence imaging of Nile red-containing emulsions on synthetic membranes. Transport of retinyl palmitate across pig skin was fluorescently visualized. In vitro cell culture study showed that the LC emulsions enhanced cellular metabolism and proliferation of fibroblasts in comparison to the plain emulsion. The multi-lamellar structures composed of aligned fatty alcohol chains were revealed using freezefracture scanning electron microscopy and polarized light microscopy. The LC emulsions showed increased retention at the membrane as well as at the acceptor in comparison to plain oil-in-water emulsions. Total fluorescence intensity at the membrane with the LC emulsions was higher compared to plain emulsions. Confocal laser scanning microscopy (CLSM) of cryo-cut cross-sections revealed that Nile red was highly localized in the epidermis layers, particularly in the stratum corneum in comparison to the plain emulsions. LC emulsions also enhanced transport of retinyl palmitate at cellular levels, in addition to facilitating percutaneous absorption across dermal layers.

Pumpkin seed oil is well known for its health benefits due to its high content of fatty acid constituents and tocopherols. The removal efficacy of pumpkin seed oil was assessed using UV–Vis spectroscopy. The oil was able to remove 79.92 ± 0.07%, 41.02 ± 0.25%, and 23.54 ± 0.19% of foundation and liquid and pen eyeliners. A stable makeup remover was formulated using 5–15% pumpkin seed oil. Addition of pumpkin seed oil significantly (P < 0.001) enhanced removal ability of the base remover. The remover containing 5% pumpkin seed oil was able to remove 89.27 ± 0.02%, 67.72 ± 0.08%, and 41.25 ± 0.07% of foundation, liquid, and pen eyeliners, respectively, while those of the remover containing 10% pumpkin seed oil were 78.24 ± 0.02%, 66.88 ± 0.05%, and 38.43 ± 0.05%, and those of the remover containing 15% pumpkin seed oil were 84.41 ± 0.01%, 69.79 ± 0.12%, and 41.88 ± 0.04%, respectively. On the other hand, removal efficiencies of the benchmark were 91.20 ± 0.03%, 73.46 ± 0.10%, and 54.00 ± 0.07%, respectively. The removers containing pumpkin seed oil did not cause skin irritation as monitored by a single closed‐patch test in 10 female volunteers. The remover containing 5% pumpkin seed oil was further preference studied in 25 female volunteers in a comparison with the benchmark. The pumpkin seed oil remover gained a better overall preference over the benchmark (82.29 ± 4.17% and 80.20 ± 8.64%; P = 0.287). Of which, skin hydration of the developed bio‐oil remover was significantly (P < 0.001) satisfied.

Novel processed whey cheese samples were prepared with the addition of different polysaccharides (0.8% w/w), namely, xanthan gum, guar gum, locust bean gum (LBG), and κ-carrageenan, used as stabilizers and added individually or in 1:1 mixtures. Chemical composition of samples was constant, as well as final pH (5.2). The effect of added stabilizers on rheological properties, fat globule size, and sensory attributes of samples was studied, where significant (P < 0.05) differences among samples were observed in all examined parameters. Rheological properties, as determined by squeezing flow viscometry, showed strong correlations among individual parameters, as well as to sensory attributes. During squeezing flow, all samples behaved as pseudoplastic fluids. Viscosity of samples, expressed as biaxial stress growth coefficient at 0.025 s−1, ranged from 390 to 1549 kPa·s. Samples containing xanthan gum, guar gum, LBG, and mixture of xanthan and guar gums were less consistent and solid, while they were rated as having increased spreadability and smoothness. The mixtures of LBG with xanthan gum or κ-carrageenan exhibited strong synergistic effects in samples, whereas they were rated as the firmest and least spreadable. The partial substitution of κ-carrageenan with xanthan or guar gums was found to produce samples of decreased firmness and increased spreadability and smoothness. Xanthan gum allowed the formation of the largest fat globules, while the mixture of κ-carrageenan with LBG gave the smallest ones. The interactions between polysaccharides and whey proteins may be exploited so as to produce spreadable processed whey cheeses with specific functional properties and improved sensory attributes.

PurposeCeliac disease patients cannot consume gluten-containing diets; thus, gluten-free products should be offered to meet the nutritional needs of these patients. The purpose of this study was to produce gluten-free tarhana for celiac disease patients using corn flour instead of wheat flour and investigate some physicochemical properties of tarhana. Hydrocolloids were used to compensate for technological deficiencies caused by the absence of gluten.Design/methodology/approachHydrocolloids including guar gum, xanthan gum and locust bean gum were added at concentrations of 0.5% and 1.0% to the corn flour. The substituted corn flour samples were used to produce tarhana powder.FindingsThe pH and acidity measurements were carried out in 0th, 24th and 48th h of fermentation, and for all samples, the pH gradually decreased during fermentation, whereas the acidity increased. According to the color measurements (L, a and b values), it was observed that there was no significant difference (p = 0.588) between the gums in terms of L values in tarhana dough samples. Water retention capacity values of control, guar gum 1%, xanthan gum 1% and locust bean gum 1% were found to be 1.1, 1.1, 0.7 and 1.2 mL/g, respectively. The viscosity measurements were carried out at three different temperatures (30°C, 45°C and 60°C), and the viscosity values were found to decrease significantly (p = 0.000) with the increase in temperature for all the samples studied. The highest viscosity values were obtained by 1.0% xanthan gum (4,333 mPa s) and 0.5% locust bean gum (3,575 mPa s) added tarhana samples for 3 rpm at 30°C. Xanthan gum addition showed the lowest foam capacity values (0.04 mL/mL) among the samples. The samples with guar gum, xanthan gum and locust bean gum are recommended with regard to consistency and foam stability in the production of tarhana.Originality/valueThis study confirms that the use of gums in tarhana, a gluten-free system, is beneficial for the technological aspect. The unfavorable properties that can be seen because of the absence of gluten in corn flour tarhana can be compensated with the use of hydrocolloids, and tarhana can be recommended to celiac disease patients.

The present paper reports on the structural change and rheological behavior of mixtures of macromolecular suspensions (guar and xanthan gums) in crossflow microfiltration processing. Mixtures in suspension of guar and xanthan gums at low concentrations (1,000 ppm) and different proportions were processed by microfiltration with membrane of nominal pore size of 0.4 μm. The rheological behavior of the mixtures was investigated in rotational viscometers at two different temperatures, 25 and 40 °C, at the beginning and at the end of each experiment. The shear stress (τ) in function of the shear rate (γ) was fitted and analyzed with the power-law model. All the mixtures showed flow behavior index values (n) lower than 1, characterizing non-Newtonian fluids (pseudoplastic). The samples of both mixtures and permeates were also analyzed by absorbency spectroscopy in infrared radiation. The absorbency analysis showed that there is good synergism between xanthan and guar gums without structure modifications or gel formation in the concentration process by microfiltration.

Effects of nonprotein substances on protein hydrolysis and plastein formation

The objectives were to characterize propranolol hydrochloride-loaded matrix tablets using guar gum, xanthan gum, and hydroxypropylmethylcellulose (HPMC) as rate-retarding polymers. Tablets were prepared by wet granulation using these polymers alone and in combination, and physical properties of the granules and tablets were studied. Drug release was evaluated in simulated gastric and intestinal media. Rugged tablets with appropriate physical properties were obtained. Empirical and semi-empirical models were fit to release data to elucidate release mechanisms. Guar gum alone was unable to control drug release until a 1:3 drug/gum ratio, where the release pattern matched a Higuchi profile. Matrix tablets incorporating HPMC provided near zero-order release over 12 h and erosion was a contributing mechanism. Combinations of HPMC with guar or xanthan gum resulted in a Higuchi release profile, revealing the dominance of the high viscosity gel formed by HPMC. As the single rate-retarding polymer, xanthan gum retarded release over 24 h and the Higuchi model best fit the data. When mixed with guar gum, at 10% or 20% xanthan levels, xanthan gum was unable to control release. However, tablets containing 30% guar gum and 30% xanthan gum behaved as if xanthan gum was the sole rate-retarding gum and drug was released by Fickian diffusion. Release profiles from certain tablets match 12-h literature profiles and the 24-h profile of Inderal(®) LA. The results confirm that guar gum, xanthan gum, and HPMC can be used for the successful preparation of sustained release oral propranolol hydrochoride tablets.

The effect of three different hydrocolloids (Tragacanth gum, Guar gum, Xanthan gum) was compared on stability, rheological and sensory properties of fresh and 6 months stored tomato ketchup. Gums were added at five levels (0, 0.2, 0.25, 0.3, 0.35 g/100 g (w/w)) respectively to ketchup prepared with starch (0.5 g/100 g (w/w)). Statistical analysis showed gums concentration and type of gums and storage caused a significant effect on rheology and syneresis. According to results, as gums concentration was increased, a decrease occurred in syneresis values and an increase occurred in viscosity, spreadability and yield stress. Xanthan gum created the most overall texture acceptability, structure strength and links strength approximately in both fresh and stored samples in lower concentration than Guar gum and Tragacanth gum. While Xanthan gum or Guar gum created thixotropic behavior, sample containing Tragacanth gum exhibited rheopectic behavior. As concentration of Tragacanth gum was increased, a decrease occurred in rheopectic behavior. In level of 0.25 %, Xanthan gum was better than two other gums in stability, overall texture acceptability, yield stress, structure strength, spreadability, links strength in fresh and stored samples and retaining of thixotropic behavior at the end of storage, while Tragacanth gum created greater viscosity at shear rate of 500 than other two gums in fresh and stored samples that could be related to thermodynamic incompatibility between starch and this gum.

Flocculation of food dispersions by gums: isotropic/anisotropic dispersion separation by xanthan gum

Corn snacks mixed with barley flour in addition to guar and xanthan gumswere evaluated for their physical and sensory properties. Snacks samples were processed using corn grits mixed with 5% barley flour and (0.5-1%) guar gum or xanthan gum using traditional extrusion system conditions. The extruded samples were tested instrumentally direct after processing and at 3, 6, 9 and 12 months' storage (at room temperature) for bulk density, expansion ratio, shear force (hardness) and color. Sensory evaluation was made for snacks color, chewiness, surface characteristics and general appearance. Samples fortified with guar gum recorded the highest value of expansion ratio and shear force 2.82 cm and 16.1kg/cm² respectively. Xanthan gum had the lowest texture shear force values 14.7kg/cm² comparing control 15.3kg/cm² and recorded 2.61cm expansion comparing 2.25cm for control. Adding gum increased bulk density values from 0.52g/cm³ up to 0.69g/cm³. Sample mixed with guar and xanthan gums recorded the higher acceptability scores by panelists than other tested samples.

This study aims to assess the influence of various non‐starch polysaccharides at different concentrations (0.2%, 0.4%, and 0.6%) on the physicochemical, pasting, and gel properties of taro starch. Guar and xanthan gum appear to reduce the swelling power at higher temperatures while CMC improves it. Least gelation studies show that xanthan and guar gums are effective in producing firm gel at 6 and 8% of starch concentration, respectively. All hydrocolloids are found to be effective in decreasing syneresis and increase the stability of starch gel against repeated freeze−thaw (FT) cycles. The pasting properties of taro starch are greatly affected by all hydrocolloids and it is observed that guar and xanthan gums improve its peak viscosity even at the lowest concentration. The initial pasting temperature of taro starch is found to increase with gum arabic concentration while a significant decrease is noted with both guar gum and CMC which is an indication of ease in gelatinization. Xanthan and arabic gums are effective in controlling the set back of taro starch paste. The results indicate that different ratios of taro starch and hydrocolloids mixtures can play an important role as a functional additive in order to improve the quality of various processed food products.

In this study, physicochemical and organoleptical properties of muffin cake prepared by substitution of egg white with different levels of whey protein concentrate (WPC) and different levels of guar and xanthan gums in the furmolation were evaluated.WPC at three levels ;25 , 50 and 75 % , guar gum at two levels ; 0.1 and 0.3 % , and xanthan gum at two levels ; 0.1 and 0.15 % , were considered as variable treatments . Data analysis showed that addition of WPC, significantly affected the physicohemical and sensory properties of the samples. Moreover guar and xathan gum affected all the physicochemical and sensory properties except for the after one and two days of storage, crust colour and taste. The results of this research showed that although WPC alone was not an appropriet substitution for egg white, the application of WPC at levels of 25 and 50% along with guar (0.3%) or xanthan gum (0.15%) could be an appropriate substitution for egg white while maintaining sensory properties and improving almost all of the physicohemical characteristices of muffin cakes. Key words: muffin cake; whey protein concentrate; guar gum; xanthan gum; physicochemical properties; organoleptical properties.