Canola Research Articles

Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing

SummaryThree‐dimensional food printing (3DFP) can produce foods with tailored nutritional content, complex shapes and textures. This technology requires food formulations (food inks) with specific rheological properties. Pickering emulsions (PE) have gained attention due to their long‐term stability and desirable printable properties, making them an excellent candidate for 3DFP. The purpose of this study is to use bibliometric analysis to identify the most important scientific research on PE used in 3DFP. This includes identifying key authors, countries and universities or institutions where the research was conducted, as well as the primary journals that provide information on this topic. Our study provides insight into the relevance of food ink properties for next‐generation 3DFP and the main raw materials used for the development of PE. Out of the 28 original research articles analysed, only 10 countries have studied the application of PE for 3DFP. China and the United Kingdom have been the primary leaders in researching this topic. The Food Hydrocolloids Journal has been the main source of scientific information. The studies cited Pickering stabiliser particles, including soy protein isolate, microcrystalline cellulose and acetylated microcrystalline cellulose, as well as oil phases based on sunflower, canola, olive and soybean oils. High internal phase Pickering emulsions (HIPPEs) have shown great thermal and conductive stability, making them a promising choice for 3DFP post‐processing. Further studies should assess the bioavailability and bioaccessibility of the bioactive compounds that are encapsulated. It is also important to explore their potential use in real food systems and to integrate innovative packaging solutions.

Physicochemical Quality and Thermal Stability of Vegetable Oils during Deep-Fat Frying of Potato Chips

Background: Deep-fat frying induces organoleptic and physicochemical changes in both oils and fried products. Excessive use of frying oils accrues decomposition products with potential hazards to human health. Optimizing frying conditions and selecting the best frying oils are needed for better-fried products. Objective: This study was conducted to investigate the physicochemical changes and thermal behavior of vegetable oils (olive, canola, corn, sunflower and soybean oils) during deep-fat frying of potato chips, and determine the optimum conditions required to produce the best quality fried product. Methods: Thermal behavior, organoleptic characteristics, physicochemical properties (color index, viscosity, specific gravity, peroxide value, free fatty acids, total polar compounds), and fatty acid compositions of oils were investigated during the frying process every 8 hours up to 40 hours of heating. Results: Oils showed different quality and thermal stability. The optimum time and temperature for frying were 10 minutes and 180°C. Sensory attributes, physicochemical characteristics and fatty acid composition of oils were markedly affected by heating. Olive oil was the most stable for frying. Total polar compounds of 27% (the rejection point for frying oils) would be reached upon heating olive oil at 180°C for 114 hours. The corresponding times were 45, 43, 30 and 26 hours for canola, corn, sunflower and soybean oils, respectively. Conclusion: Olive oil showed the highest stability and produced the best-fried product, followed by canola oil. Frying time increased with extended heating, and it could be used as a good indicator of oil quality and when it should be discarded.

The combined effects of farm yard manure and boron application on growth, and oil quality of Canola grown under newly reclaimed soils

Two field experiments were conducted during the main seasons of 2021/2022 ​at the Research and Production Station of National Research Centre in Egypt to investigate the effects of farmyard manure (FYM) and boron on Canola growth, yield, oil yield, and quality. The results unequivocally demonstrated that the combined application of FYM at a rate of 14.4 ​ton ​ha−1 with a foliar spray of boron at 100 ppm positively influenced plant characteristics, leading to enhanced growth rates and higher yields compared to the control group. Moreover, this integrated approach significantly improved nutrient content by enhancing levels of oil content, carbohydrates, proteins, phenolics, flavonoids, and total soluble sugars. These findings provide compelling evidence that utilizing farm manure along with boron can effectively enhance Canola properties in newly reclaimed soils while promoting sustainable agricultural practices.

Evaluation of protein and lipid ingredients through in vitro digestibility for tropical gar (Atractosteus tropicus) juveniles

Tropical gar (Atractosteus tropicus) is an ecologically, culturally, economically, and scientifically important species. Therefore, it is essential to know the available resources to design feeds for the culture of this species. This study evaluated the in vitro digestibility of meals and oils commonly used in aquaculture, using crude extract of the stomach and intestines of A. tropicus juveniles. We used the pH stat titration system to determine the degree of hydrolysis (DH%), the concentration of amino acids released (mg g of meal-1), and the speed of hydrolysis (SH%) of various animal and vegetable ingredients. The relative digestibility of each protein ingredient was calculated using bovine hemoglobin for acid digestion and Hammersten bovine casein for the alkaline phase as reference ingredients (100% digestibility). For lipid ingredients, fish oil was used as a reference. The highest relative digestibility for protein ingredients was observed with fish, crustaceans, beef, poultry meat and offal, and beef blood meals. The best lipid SH was observed with soybean lecithin and cod liver, soybean, olive, maize, and canola oils. It is possible to use a wide variety of terrestrial animal proteins and vegetable oils for manufacturing a diet for A. tropicus rearing.

A study for an Optimization of Cutting Fluids in Machining Operations by TOPSIS and Shannon Entropy Methods

Cutting fluids are used in machining processes to increase the quality of machined surfaces, extend the life of tools, and lessen the effect of friction and heat on contact surfaces. The least costly, least hazardous to the environment, and least poisonous lubricant would be the perfect choice. It should also be resistant to low temperatures, have high lubricating qualities, be recyclable, and have stability against oxidation, hydrolysis, and heat. Its viscosity should also fall between the ideal range and not exceed it. Taking the needed properties of the cutting fluids into consideration, for the machining process choosing the best cutting fluid is essential. Five types of cutting fluids are examined in this paper that are often used in machining operations: canola oil, mineral oil, synthetic ester, PAG (Polyalkylene Glycol), and TMPTO (trimethylolpropane trioleate). In this study, the Multicriteria decision-making (MCDM) techniques were used to identify the best choice of cutting fluids based on several parameters, such as low temperature, toxicity, lubricating ability, hydrolytic stability, thermal stability, viscosity index, oxidative stability, and cost. The most popular TOPSIS methods and Shannon's Entropy were utilized to choose these cutting fluids optimally. The TOPSIS approach is used to calculate the final ranking, and Shannon’s entropy method is utilized to calculate the weight of the criterion. According to the result with the more lucid rating, PAG cutting fluid was shown to be the most effective, followed by synthetic ester in second place, as well as last place achieved by vegetable-based canola oil.

Physicochemical Characterization and Butanol Impact on Canola and Waste Cooking Oil Biodiesels: A Comparative Analysis with Binary Biodiesel Blends

In this study, the physicochemical properties of canola and waste cooking oil biodiesels, as well as various binary biodiesel blends, were investigated according to TS EN 14214 and ASTM D 6751 standards. Critical parameters such as density, kinematic viscosity, cold filter plugging point (CFPP), calorific value, flash point, copper strip corrosion, water content, and ester yield were evaluated. The findings highlighted the notable density of C100 and W100 biodiesels, with the addition of butanol reducing density. While viscosity values adhered to standards, the addition of butanol was observed to decrease viscosity. CFPP values indicated compliance with standards only for C100 and C75W25. Flash points of C100 and W100 biodiesels met standards, but the addition of butanol to binary biodiesel blends lowered flash points. Copper strip corrosion values were determined to comply with standards for all fuels. Calorific values demonstrated the prominence of C100 and W100 biodiesels, with the addition of butanol observed to decrease calorific values in binary biodiesels. While water content favored canola biodiesel over waste cooking oil biodiesel, the addition of butanol to binary biodiesels increased water content. Regarding ester yield, C100 biodiesel exhibited the highest yield, and the addition of butanol to binary biodiesels increased ester yield. In conclusion, this study thoroughly analyzed the physicochemical properties of biodiesel and blend fuels, revealing the impact of butanol addition on these properties.

An easy preparation of carbon nanoparticle-coated hydrophobic substrates for highly efficient oil/water separation

Hydrophobic cotton fabrics and sponges were fabricated using a simple hydrothermal method in a mixed solution of carbon nanoparticles (CNPs) generated from candle soot and n-octadecyltrimethoxysilane, within which a cotton fabric was immersed. The negatively charged CNPs firmly bonded to the positively charged surface of the fabric and sponge through electrostatic interactions, resulting in the formation of a chemically durable hydrophobic filter. The separation efficiencies of the hydrophobic fabric and sponge were high for different types of oil, including hexane, iso-octane, chloroform, and canola oil, which had different viscosities and densities. The CNP-coated fabric showed outstanding recycling ability and chemical durability in corrosive chemical environments such as in highly acidic, alkaline, saline, and hot solutions. Moreover, the CNP-coated sponge showed strong absorption of a diverse range of oils, up to 64.1 times the weight of the sponge. The proposed synthesis method shows considerable technical potential for the application of CNP-based hydrophobic coating technology in various methods used for the separation of oily waste.

The influence of feeding canola oil steeped Asparagopsis armata on resulting fatty acid profile and dairy processing properties of cow’s milk

The addition of red seaweeds from the genus Asparagopsis to the diet of dairy cattle has emerged as a promising methane mitigation strategy. Research to date characterizing the effect of feeding Asparagopsis derived formulations on milk processing properties for manufacture of products such as cheese and yoghurt has been limited. With the potential for adverse changes to milk properties intrinsically connected to the cows’ diet it is important to elucidate the effect of dietary methane mitigation products on milk properties. The aim of this research was to evaluate the effect of feeding two formulations of Asparagopsis armata steeped in canola oil (ASP-Oil) to lactating dairy cows on compositional and functional properties of milk. Thirty-nine lactating, multiparous, Holstein-Friesian cows were randomly allocated one of three supplement treatments that was added to a similar basal diet: control of canola oil (CON), ASP-Oil with the seaweed biomass removed (ASP1), and ASP-Oil with the seaweed biomass retained (ASP2) over a 32-day experiment. Treatments were given twice daily, using a pulse feeding technique, with the oils combined with a grain concentrate during each milking. The basal diet consisted of vetch hay ad libitum and 7.0 kg DM/d of the grain mix. Results demonstrated there was no difference in milk headspace volatiles measured in whole milk samples, or the rennet-induced and acid-induced gelation properties of skimmed milk from cows fed the CON or ASP-Oil treatment diets. Moreover, differences in the diet had only a minor effect on milk fatty acid profile. These results indicate that methane mitigation protocols that involve the introduction of A. armata to dairy cow diets can be utilized without negative effects on milk fatty acid profile, processability, or function.

Clean-in-place (CIP) validation of oil-based cleaning and sanitization for Salmonella-contaminated tubing: Evaluation of Enterococcus faecium as a surrogate

The safety of low-moisture foods is of continual concern due to the survival and cross-tolerance of certain bacterial pathogens under dry conditions. This study screened for Salmonella surrogates using a controlled bacterial desiccation system for testing against formulated antimicrobial oils. The effect of inoculum preparation on the heat resistance of Salmonella in peanut butter was also addressed. Thereafter, a tubing system was utilized to validate a dry cleaning and sanitation procedure at the temperature range of peanut butter processing. Tubes were contaminated by re-circulating peanut butter inoculated with a test organism to 108−9 CFU/g. The contaminated system was flushed with fresh canola oil under laminar flow for cleaning, followed by holding with acidified oil or water-in-oil (W/O) emulsion to sanitize. A linear relation (R2, 0.89) was observed between the oil-flush (cleaning) duration and surface cell removal, and the prevailing surface cleanliness dictated the efficacy of sanitization. System decontamination was achieved at 60 °C through a two-step oil flush (3.6 min) and acidified W/O emulsion treatment (30 min). The test organisms, S. Enteritidis phage type 30 and Enterococcus faecium NRRL B-2354, were reduced by this procedure to levels undetectable by enrichment of tubes (n = 9). The E. faecium showed less susceptibility than S. Enteritidis under all the conditions tested, suggesting that it may be used as a Salmonella surrogate to validate such a process in the food-processing environment. Adaptation of the proposed oil-based system would allow a shifted cleaning and sanitation paradigm precluding the necessity of traditional wet cleaning and application of flammable alcohol-based sanitizers.

In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with Lactobacillus helveticus for Use as a Base in Formulating Follow-On Formula.

Follow-on formulas are necessary for newborns that are unable to breastfeed. Thus, the development of formulas more tailored to infants' needs is highly important. Recently, using camel milk, goat milk, and sweet milk whey in the formulation of follow-on formulas has gained researchers' attention. Moreover, developing postbiotic systems to create formulas that mimic human milk, are easy to digest, improve compatibility with an infant's gut, and boost immunity is crucial. Thus, this study aimed to create and assess different formulations using fermented whey from camel and goat milks. The fermentation process involved the use of Lactobacillus helveticus as a probiotic and proteolytic lactic acid bacterium strain. The study monitored the proteolytic activity and antioxidant properties of sweet whey produced from cow, camel, and goat milks during the fermentation process with L. helveticus. Also, three different milk fat blends were recombined using edible vegetable oils (coconut oil, rice bran oil, and canola oil) and then they were used to formulate follow-on formulas with a similar fat composition to human milk. Finally, the prepared formulas were tested for their in vitro digestibility and antioxidant activity before and after digestion. The L. helveticus strain had high proteolytic activity towards whey proteins from all the types of milk used in the study. A fermentation time of 6 h produced a higher proteolytic degree and antioxidant activity than 2 and 4 h of fermentation. No significant differences were observed for proteolytic degree and antioxidant activity between 6 and 12 h of fermentation for the cow, camel, and goat whey samples. Regarding the fat blends, animal milk fat, rice bran oil, and canola oil in a fat combination were essential to provide the required amount of unsaturated fatty acids in the follow-on formulas, especially the linoleic acid-α-linolenic acid (LA:ALA) ratio. Adding coconut oil in small amounts to the follow-on formulas provided the required amounts of saturated fatty acids, especially lauric and meristic acids. The follow-on formula based on cow or goat milk whey fermented with L. helveticus released more free amino acids (mmol tyrosine equivalent mL-1) with high levels of antioxidants compared to unfermented ones. The release of free amino acids in the follow-on formula based on camel milk whey was not affected by fermentation. Our results recommend using L. helveticus in the fermentation of follow-on formulas based on camel and goat whey instead of formulas based on cow milk proteins.

Agar-rapeseed oil hydroleogels as solid fat substitute in short-bread cookies

Oleogels needs still a lot of work to be a viable alternative for solid fats, however their potential is very promising, as those structures are versatile and can be formulated with tailored technological and nutritional benefits. This study analyzes the solid fat replacement potential of agar – canola oil based hydroleogels in shortbread-type cookies recipe. Three types of agar hydroleogels solidyfying canola oil (of 3 different manufacturing methods) were used to formulate shortbread type cookies using wheat flour:fat source:sugar proportion of 3:2:1. The bakeloss, spreadability, specific volume, colour and crispiness were evaluated 1 h after baking while the colour and crispiness were also checked after 10 days. Crispness analysis showed that biscuits based on hydrogels with cold pressed and bleached oil, refined oil and cold pressed oil were less crispy compared to cookies based on margarine by 70 %, 135 % and 180 %, respectively. The highest baking losses were observed for cookies with cold pressed and bleached, cold pressed and refined oil-based hydrogels: 39 %, 21 % and 20 %, respectively. An increase in cookie size was observed with decreasing baking losses. This study confirmed the feasibility of using hydrogels as a potential substitute for traditional solid fat in bakery products.

Fats and oils - a scoping review for Nordic Nutrition Recommendations 2023.

This scoping review for the Nordic Nutrition Recommendations 2023 summarizes the available evidence on fats and oils from a food level perspective. A literature search for systematic reviews (SRs) and meta-analyses was conducted in PubMed. There are few SRs and meta-analyses available that investigate the association between fats and oils (food level) and health outcomes; the majority report associations at the nutrient level (fatty acid classes). All identified SRs and meta-analyses were of low methodological quality, thus the findings and conclusions presented within this scoping review should be interpreted cautiously. Based on this limited evidence, the following results were indicated: the intake of olive oil may be associated with reduced risk of cardiovascular disease (CVD), type 2 diabetes (T2D), and total mortality in prospective cohort studies. The intake of butter was not associated with the risk of CVD but may be related to slightly lower risk of T2D and higher risk of total mortality in prospective cohort studies. For cancer, the evidence is sparse and primarily based on case-control studies. The intake of olive oil may be associated with reduced risk of cancer, whereas the intake of butter may be associated with increased risk of certain cancer types. Butter increases LDL-cholesterol when compared to virtually all other fats and oils. Palm oil may increase LDL-cholesterol when compared to oils rich in MUFA or PUFA but may not have any effect on glucose or insulin. Coconut oil may increase LDL-cholesterol when compared to other plant oils but may decrease LDL-cholesterol when compared to animal fats rich in SFA. Canola/rapeseed oil may decrease LDL-cholesterol compared to olive oil, sunflower oil and sources of SFA and may also reduce body weight compared to other oils. Olive oil may decrease some inflammation markers but may not have a differential effect on LDL-cholesterol compared to other fats and oils. The effect on risk markers likely differs depending on the type/version of oil, for example, due to the presence of polyphenols, phytosterols and other minor components. Taken together, based on the available evidence, oils rich in unsaturated fat (e.g. olive oil, canola oil) are to be preferred over oils and fats rich in saturated fat (e.g. butter, tropical oils).

Oils with different degree of saturation: effects on ileal digestibility of fat and corresponding additivity and bacterial community in growing pigs

BackgroundOils are important sources of energy in pig diets. The combination of oils with different degree of saturation contributes to improve the utilization efficiency of the mixed oils and may reduce the cost of oil supplemented. An experiment was conducted to evaluate the effects of oils with different degree of saturation on the fat digestibility and corresponding additivity and bacterial community in growing pigs.MethodsEighteen crossbred (Duroc × Landrace × Yorkshire) barrows (initial body weight: 29.3 ± 2.8 kg) were surgically fitted with a T-cannula in the distal ileum. The experimental diets included a fat-free basal diet and 5 oil-added diets. The 5 oil-added diets were formulated by adding 6% oil with different ratio of unsaturated to saturated fatty acids (U:S) to the basal diet. The 5 oils were palm oil (U:S = 1.2), canola oil (U:S = 12.0), and palm oil and canola oil were mixed in different proportions to prepare a combination of U:S of 2.5, 3.5 and 4.5, respectively.ResultsThe apparent and standardized ileal digestibility (AID and SID) of fat and fatty acids increased linearly (P < 0.05) as the U:S of dietary oils increased except for SID of fat and C18:2. The AID and SID of fat and fatty acids differed among the dietary treatments (P < 0.05) except for SID of unsaturated fatty acids (UFA) and C18:2. Fitted one-slope broken-line analyses for the SID of fat, saturated fatty acids (SFA) and UFA indicated that the breakpoint for U:S of oil was 4.14 (R2 = 0.89, P < 0.01), 2.91 (R2 = 0.98, P < 0.01) and 3.84 (R2 = 0.85, P < 0.01), respectively. The determined SID of fat, C18:1, C18:2 and UFA in the mixtures was not different from the calculated SID of fat, C18:1, C18:2 and UFA. However, the determined SID of C16:0, C18:0 and SFA in the mixtures were greater than the calculated SID values (P < 0.05). The abundance of Romboutsia and Turicibacter in pigs fed diet containing palm oil was greater than that in rapeseed oil treatment group, and the two bacteria were negatively correlated with SID of C16:0, C18:0 and SFA (P < 0.05).ConclusionsThe optimal U:S for improving the utilization efficiency of mixed oil was 4.14. The SID of fat and UFA for palm oil and canola oil were additive in growing pigs, whereas the SID of SFA in the mixture of two oils was greater than the sum of the values of pure oils. Differences in fat digestibility caused by oils differing in degree of saturation has a significant impact on bacterial community in the foregut.

Enhancing Recovery Yield of Vegetable Oil Methyl Ester for Bioresin Production: A Comparison Study Using Acid Neutralization

Vegetable oil methyl ester has promising properties for bio-based resin production due to its higher degree of unsaturation. The initial low methyl ester yield from corn oil compared to soybean and canola oils requires further investigation of the influence of neutralization at the end of the transesterification reaction. To evaluate the neutralization effect with HCl, corn, canola, and soybean oil were transesterified using NaOH at 60 °C with a 6:1 methanol–oil ratio. This research also investigated the effect of reaction times (0.5–1.5 h) with varying neutralization levels (0–100%) on the corn oil methyl ester yield. The yield of corn, canola, and soybean methyl ester was increased significantly by 16–25% through neutralization, indicating the positive impact of neutralization. The corn oil methyl ester yield ranged from 45 to 79% across different neutralization levels and reaction times. With 25% neutralization, the yield increased by 20%. On the other hand, the yield reduced by 18–24% over time when there was no neutralization. A statistical model was developed where the yield varied significantly with the acid amount, reaction time, and their interactions. The quality of the corn methyl ester was found to be within the limits of standard pure methyl ester. Overall, the effect of neutralization showed promise in increasing the yield of quality methyl ester from commercial corn oil.

Quality characteristics of plant-based whipped cream with ultrasonicated pea protein

The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped cream is an oil-in-water emulsion that creates foam through whipping, stabilizing the foam with proteins and fats. Pea protein is an excellent emulsifier and foaming agent among plant-based proteins, but its application in whipped cream is currently limited. The objective of this study was to investigate the quality characteristics of plant-based whipped cream made with ultrasonicated pea protein. The whipped creams were evaluated based on their quality characteristics. A commercially available dairy whipped cream (CON) was used as a control. Plant-based creams were evaluated using pea protein solution, cocoa butter, and canola oil to produce un-ultrasonicated pea protein whipped cream (PP) and ultrasonicated pea protein whipped cream (UPP) at 360 W for 6 min. UPP significantly reduced whipping time and foam drainage compared with CON and PP, resulting in significantly increased overrun, fat destabilization, and hardness. Optical microscopy showed that UPP had smaller fat globules and bubble size than PP. The fat globules of UPP and CON were mostly below 5 μm, whereas those of PP were distributed at 5-20 μm. Finally, ultrasonication significantly improved the overrun, foam drainage, fat destabilization, and hardness of UPP, which are significant quality characteristics of whipped creams. Therefore, ultrasonicated plant-based pea protein whipped cream is believed to be a viable alternative to dairy whipped cream.

Effect of refining and pressing temperature on chemical attributes of canola oil produced in Chile

Effect of refining and pressing temperature on chemical attributes of canola oil produced in Chile

Post-fry oil distribution in batter coated fried foods

This study investigated the impact of post-frying treatments on oil distribution of meat-analog based batter coated foods. Wheat and rice flour-based batter systems were used to coat a meat-analog (MA) model food. The product was fried at 180 °C for 2, 4 and 6 min in canola oil. Hot air blow (HAB), pressure assisted absorbent paper (PAP), and centrifuge assisted absorbent paper (CAP) were used as post-fry de-oiling treatment. Results showed that batter-coated MA possess distinct spatial (surface, matrix and total) fat profiles compared to non-coated MA. Surface fat (SF) of MA-based coated products were dependent to both batter formulations and frying time. Post-fry de-oiling treatments effectively reduced SF, matrix fat (CrMF) and crust total fat (CrF) of MA-based products, without distorting texture and color. Impact of de-oiling treatments were more obvious for products with higher SF. ATR-FTIR spectroscopic analysis revealed that surface fat of batter-coated fried MA was comparatively static and removable during post-fry holding. The CAP treatment reduced CrF to the highest extent, followed by PAP and HAB. Effectiveness of de-oiling treatments greatly influenced by surface microstructure. Batter formulations and frying time are the key to regulate oil distribution in MA-based batter coated fried foods, via surface structural modification.

Evaluation of the diesel engine behaviors of premixed hybrid biodiesel obtained from tannery waste fat and canola oil

Evaluation of the diesel engine behaviors of premixed hybrid biodiesel obtained from tannery waste fat and canola oil

Application of Response Surface Methodology Experimental Design to Optimize Tribological Lubrication Characteristics

Total Knee Replacement (TKR) has become a standard operation for patients with joint disorders. Despite the fact that the number of procedures is increasing all the time, the short service life of implants remains a persistent concern for researchers. Understanding lubrication may aid in explaining tribological processes that lead to replacements that last well into the third decade of service. Likewise, wear and friction in total knee replacement (TKR) components are among the most common causes of implant failure. As a result, this study will evaluate the feasibility of using the polymer Polylactic Acid (PLA) for cartilage replacement in Total Knee Replacement (TKR) using plant-based oils as lubricants. Furthermore, the modifier will be added to plant-based oils as an additive to make them analogous to human bodily fluids. The present paper is applying the Box-Behnken design to optimize the performance and mechanical responses of bio-lubricants toward Polylactic Acid (PLA) as a tibial insert for cartilage replacement in Total Knee Replacement (TKR). The main objective of this paper is to develop an optimized method for the selection of plant-based oil parameters using Response Surface Methodology (RSM). A three-level three-factor Box-Behnken design (BBD) was used to investigate the interactions between the essential factors comprising load (45 kg to 90 kg), speed (60 rpm, 90 rpm and 360 rpm), and concentration (0ml, 5ml and 10ml) of bio-lubricants to accomplish the indicated prospect of using polymer for cartilage replacement. Canola oil, castor oil, and sunflower seed oil are considered vegetable oils, whereas Hyaluronic Acid (HA) is the friction modifier. The parameters are used to create a Box-Behnken design for predicting lubricant anti-wear qualities stated in terms of coefficient of friction, wear rate and frictional force as determined by the pin-on-disk experimental procedure. As a result, the optimization using RSM successfully interpreted the experimental data, according to the analysis of variance, with coefficients of determination of R2 = 0.91 and adjusted R2 = 0.77. The Coefficient of Friction (CoF) and wear rate were investigated following tribological testing. Castor oil had a lower coefficient of friction than canola and sunflower seed oil, according to the findings. In terms of friction reduction, castor oil surpasses canola and sunflower seed oil.

Evaluation of edible oil types used in packaged foods in Türkiye with principal component analysis.

In our rapidly changing world, where consumers' expectations for healthy food are on the rise, the edible oil content in packaged foods has become a central focus. Among various types of oils, palm oil is often regarded as one of the most contentious. This research study aimed to identify the types of fats present in packaged food products in Türkiye and examined the reasons for their utilization. A total of 1380 packaged food items, classified into 11 categories, were scrutinized, and the types of oils within their ingredients were classified using principal component analysis and hierarchical cluster analysis. The study's results have determined that among packaged food products available in Türkiye, 50.1% contain palm oil, 30.4% contain sunflower oil, 16.4% contain canola oil, 14.9% contain cottonseed oil, 17.9% contain cocoa oil, and 12.6% contain coconut oil. In particular, it was determined that palm oil was used in 91% of bakery products, 81% of margarine and shortening products, and 71.3% of ice creams. Consequently, the data obtained in the context of ongoing debates regarding the fat content in packaged foods, especially concerning palm oil usage, will make a valuable contribution to the literature.