Canola Research Articles

Improving functional properties of Spirulina protein by covalent conjugation followed by complex coacervation processes

Two stage complexation processes, i.e., covalent conjugation followed by complex coacervation processes were used to improve functional properties of Spirulina protein. Conjugates of Spirulina protein concentrate (SPC)-maltodextrin (MD) were produced via wet-route Maillard reaction and they were coacervated with carrageenan (CG). The complex coacervates of mixture of unconjugated SPC and MD with CG was used as benchmark. (SPC-MD conjugate)-CG coacervate and (SPC-MD mixture)-CG coacervate were used as shell material to encapsulate oxidation sensitive canola oil. The optimum conditions for the complex coacervation were found at pH 3.0 and ratio of conjugate- or mixture-to-CG ratio of 24:1 (w/w). Spray-dried microcapsules of canola oil produced using (SPC-MD conjugate)-CG coacervates exhibited lower surface oil content (1.52%), higher encapsulation efficiency (92.5%), and smaller particle size (D50=7.66 µm) compared to those produced using mixture-based coacervates as shell materials. The microcapsules produced using conjugate-based coacervates as shell material showed improved oxidative stability. These findings suggests that the Maillard reaction induced conjugate of SPC and its complex coacervates can be promising encapsulating shell materials for oxidation sensitive oils.

Factors Affecting the Quality of Canola Grains and Their Implications for Grain-Based Foods.

Canola, Brassica napus L., is a major oilseed crop that has various uses in the food, feed, and industrial sectors. It is one of the most widely produced and consumed oilseeds in the world because of its high oil content and favorable fatty acid composition. Canola grains and their derived products, such as canola oil, meal, flour, and bakery products, have a high potential for food applications as they offer various nutritional and functional benefits. However, they are affected by various factors during the production cycle, post-harvest processing, and storage. These factors may compromise their quality and quantity by affecting their chemical composition, physical properties, functional characteristics, and sensory attributes. Therefore, it is important to optimize the production and processing methods of canola grains and their derived products to ensure their safety, stability, and suitability for different food applications. This literature review provides a comprehensive overview of how these factors affect the quality of canola grains and their derived products. The review also suggests future research needs and challenges for enhancing canola quality and its utilization in food.

Carbon Nitride-Based Nanomaterials as a Sustainable Catalyst for Biodiesel Production

In this work, we investigated a series of carbon nitride-based nanomaterials (CNs), i.e., H-PHI, mpg-C3N4, PCN, Na-PHI, Mg-PHI, CN-OA-m, and LiK-PHI, as candidate catalysts for biodiesel synthesis. The heterogeneous catalyst design based on CNs, with tunable catalytic sites and inexpensive syntheses, can allow biodiesel production to become a more sustainable process, helping to meet future energy demands. Transesterification of canola oil with methanol using LiK-PHI as a catalyst, under the optimized conditions, displayed the best performance for biodiesel production with 94% of yield and catalyst loading of 1.6 wt %. The outstanding performance exhibited by LiK-PHI is owed to this sample presenting the highest concentrations of basic sites, among the CN materials tested, directly correlated with the alkali metal content. This is an important information to understand the very nature of these basic active sites, which were exploited in this work to boost the catalyst efficiency among the best in the field. Moreover, the biodiesel produced under the best conditions, using LiK-PHI, was verified in relation to the number of esters and glycerides in this product. All values are within the values previously established by legislation, 97.6% ± 0.1 and 0.20%, respectively, which indicates the high quality of biodiesel produced.

Mushroom-Legume-Based Minced Meat: Physico-Chemical and Sensory Properties.

A growing number of health-conscious consumers are looking for animal protein alternatives with similar texture, appearance, and flavor. However, research and development still needs to find alternative non-meat materials. The aim of this study was to develop a mushroom-based minced meat substitute (MMMS) from edible Pleurotus sajor-caju (PSC) mushrooms and optimize the concentration of chickpea flour (CF), beetroot extract, and canola oil. CF was used to improve the textural properties of the MMMS by mixing it with PSC mushrooms in ratios of 0:50, 12.5:37.5, 25:25, 37.5:12.5, and 50:0. Textural and sensory attributes suggest that PSC mushrooms to CF in a ratio of 37.5:12.5 had better textural properties, showing hardness of 2610 N and higher consumer acceptability with protein content up to 47%. Sensory analysis suggests that 5% (w/w) canola oil showed the most acceptable consumer acceptability compared to other concentrations. Color parameters indicate that 0.2% beetroot extract shows higher whiteness, less redness, and higher yellowness for both fresh and cooked MMMS. This research suggests that MMMS containing PSC, CF, canola oil, and beetroot extract could be a suitable alternative and sustainable food product which may lead to higher consumer adoption as a meat substitute.

Antifouling Polydopamine-Modified Poly (ether sulfone) Membrane Immobilized With Alumina-Calcium Oxide Catalyst For Continuous Biodiesel Production

Biodiesel is an alternative biofuel that can be blended with conventional petroleum-derived diesel fuel to partly reduce the dependence on the imported oil. Catalytic membrane reactors are promising candidates for sustainable biodiesel production. Herein, we report a novel catalytically active polydopamine-modified poly (ether sulfone) (PES) membrane immobilized with an alumina-calcium oxide catalyst. The reaction temperature, butanol to canola oil ratio, and transmembrane pressure applied through the membrane were optimized with response surface methodology and Box–Behnken design. In contrast to all previous catalytic membrane studies for biodiesel production, we used butanol as a co-reactant to improve the winter problems of biodiesel made with methanol. FTIR and SEM-EDX analysis confirmed the successful immobilization of the catalyst. At the end of 30 days of storage in the reactant mixture, 95% of the catalyst loaded to the membrane was still on the surface, and biodiesel yield values and butanol flux of the membrane did not change. We compared the batch and flow-through operation modes by measuring the catalytic activity of membranes under static and dynamic conditions within 24 h (8-cycle). The biodiesel yield under dynamic condition decreased in the first three cycles from 54.54 ± 0.65% to 47.31 ± 0.70% and then stayed constant, whereas a continuous decrease from 25.42 ± 0.57% to 17.19 ± 0.58% was observed under static condition. In each cycle, the equilibrium limitation for the yield was overcome only when the membrane was operated under pressure. The main reason for the decrease in catalytic activities was the fouling on the catalyst surface which was quickly removed by backwashing with butanol. It is concluded that catalytic membranes with antifouling properties and alcohol stability can make biodiesel production more cost-effective and environmentally friendly.

Effect of micro- and nano-sized emulsion fillers combined with trans-cinnamaldehyde on the physicochemical and rheological characteristics of myofibrillar protein gels

In this study, we investigated the influence of trans-cinnamaldehyde (CIN) and emulsion size on the physicochemical properties and functionality of emulsion gels. Myofibrillar protein or lecithin emulsions were fabricated with different ratios of canola oil and CIN and different emulsion droplet sizes. The emulsion gels showed a significant dependence on CIN concentration in terms of gel strength and rheological properties because of the improved interaction between proteins and aldehydes through the Schiff base reaction. In addition, the physical properties of the micro-sized emulsion gels were better than those of the nano-sized gels. There was no significant difference in the water-holding capacity. According to the scanning electron and confocal microscopy images, the CIN emulsion gels formed a denser microstructure and had a higher homogeneity with higher CIN concentrations. This suggested that CIN promoted protein cross-linking because the monophenol molecule had fewer structural obstacles. The structural properties were analyzed using Fourier-transform infrared spectroscopy. It was also confirmed that lipid oxidation was inhibited by CIN. The information obtained in this study could be used to develop protein-based products with novel functional properties for use in meat products and in other applications.

Synthesis of a renewable polyamine from canola oil by photocatalyzed thiol‐ene addition of cysteamine under green conditions

AbstractA renewable polyamine was obtained by the photocatalyzed thiol‐ene addition of cysteamine hydrochloride (CAHC) to canola oil under mild conditions, using green solvents, a simple reaction system and a low‐power 365 UV lamp. A comparison of four different solvents was performed and the effect of one‐step and stepwise addition of CAHC to the reaction mixture was investigated. The solubilities of CAHC and oil in the solvent played a crucial role in the conversion of double bonds due to diffusion limitations and also due to changes in the opacity of the reaction mixture. Isopropanol showed a good solubility balance, dissolving well the oil and at the same time partially dissolving CAHC. During the one‐step addition of CAHC, the maximum conversions achieved were of 38.2% and 69% (in 24 h) with ethanol and isopropanol as solvents, respectively. The selectivity to the thiol‐ene product was very high with both solvents (i.e., 88%–90% at 4 h). The stepwise addition of CAHC significantly improved the double bond conversion (i.e., 93% at 24 h) using isopropanol as solvent. Finally, the polyamine was used as a comonomer in the aminolysis of a fatty cyclic carbonate affording a fully biobased elastomeric polyhydroxyurethane (PHU).

The effect of antioxidant properties of free and encapsulated rosemary extract in liposome on the oxidation process of canola oil

SummaryThe antioxidant property of rosemary extract as a natural antioxidant on the oxidation process of canola oil has been reported and compared with the synthetic antioxidant butylated hydroxytoluene (BHT) (at 200 mg Lˉ1). The effect of free and liposomal encapsulated rosemary extract at concentrations of 200, 600 and 1000 mg Lˉ1 was evaluated on improving the oxidative stability of canola oil at 120°C using the Rancimat method. The changes in peroxide value, anisidine, TOTOX and thiobarbituric acid (TBA) have been determined by the Schaal oven test at 60°C. Liposomal rosemary extracts were prepared by the Mozafari method. Then physicochemical properties (Z‐potential, particle size and encapsulation efficiency (EE)) were determined. EE and the Z‐potential of liposomes were obtained at 54.59% and −65.1 mV, respectively. The particle size of empty and extract containing liposomes was determined 583.5 nm and 265.4 nm, respectively. The total polyphenol content of the rosemary extract by reagent of the Folin–Ciocalteu's phenol was determined as 164.2 mg gallic acid gˉ1 extract. Also, the activity of free radical scavenging of both liposomal encapsulated and free extracts, by the 2‐2‐diphenyl‐1‐picrylhydrazyl (DPPH) method, were 84.57% and 92.5%, respectively. The induction periods of oil containing liposomal rosemary extract at 600, 1000 mg Lˉ1 and free extract in level 1000 mg Lˉ1 was higher in comparison with samples containing BHT and blank (P ≤ 0.05). The incorporation of rosemary extract especially in liposome form into oil delayed the oxidation process. Based on the results of this study, to inhibit oil oxidation, rosemary extract, especially in the liposomal form, can be applied instead of synthetic antioxidants such as BHT.

Characteristics of interesterified oils prepared from different substrates and their potential as margarine base stock

Abstract Enzymatic interesterification (EIE) of beef tallow (BT) blended with soybean oil (SO), peanut oil (PO) and canola oil (CO) in different proportions were analyzed in terms of the fatty acid compositions, thermal properties (melting and crystallization behaviors), rheological properties, hardness, crystal, and microstructure to achieve their sufficient utilization. The content of saturated fatty acids in all interesterified oils (IOs) decreased gradually with the increase of plant oil content in base stock. The higher the proportion of plant oil in the base stock, the lower the enthalpy of IOs. All IOs were in the solid-like state, and the hardness of all IOs met the requirements of traditional plastic oil. All IOs were mainly in α and β′ crystal forms and can be used as basic stock for special oils.

Optimization and kinetic studies of 12-tungstophosphoric supported mesoporous aluminosilicate through response surface methodology for biodiesel production using green seed canola oil

Biodiesel synthesis using a non-edible feedstock obtained from green seeds of canola oil using 12-tungstophosphoric heteropoly acid supported mesoporous aluminosilicate (HPW/MAS) catalyst was conducted. Response surface methodology (RSM) based on central composite design (CCD) approach was implemented to study the effects of catalyst loading, methanol to oil (M/O) molar ratio, and reaction time on biodiesel yield. A polynomial quadratic model was developed as a suitable model to correlate the reaction parameters to the response. M/O molar ratio indicated the most effect on biodiesel yield owing to the reversible nature of this reaction, while catalyst loading had minor effect on it. The highest biodiesel yield of 89 % was obtained at optimum reaction conditions of 5.9 wt% of catalyst loading, 27.2 of M/O molar ratio, at 200 °C and 4 MPa for 8 h. The formation of biodiesel was verified using HPLC, NMR and GC–MS analyses for their functional groups corresponding to esters. Kinetic study was carried out with pseudo first order assumption at various reaction temperatures in the range of 160 to 200 °C. From the Arrhenius equation, the pre-exponential factor and activation energy were found to be 9.1 × 102 min−1 and 36.34 kJ/mol, respectively.

Evaluating the effects of very long chain and hydroxy fatty acid content on tribological performance and thermal oxidation behavior of plant-based lubricants

Here, we assess several potential plant-based lubricants to reveal their functional characteristics in comparison to the traditionally used synthetic lubricant polyalphaolefin 4 and 10 oils. Our results indicate that jojoba and castor oils demonstrate the best oxidation resistance at elevated temperatures. The low erucic acid (LE) oils demonstrated a decrease in the lubrication efficiency already at 150 °C. This performance was inferior to that of canola oil which also has low erucic acid content, possibly due to the LE pennycress oil having relatively higher polyunsaturated fatty acid content. These results provide a comprehensive overview of plant-based oil candidates, including some with very long chain fatty acids and/or hydroxylated fatty acids, and suggest new concepts for lubrication efficiency improvement.

Effects of free and encapsulated Siah-e-Samarghandi grape seed extract on the physicochemical, textural, microbial, and sensorial properties of UF-Feta cheese.

The current study was conducted to elucidate the impact of grape seed extract (SE) and microencapsulated seed extract (MSE) addition to UF-Feta cheese. The SE was encapsulated in maize starch, alginate, and canola oil using the emulsion technique. The SE and MSE characteristics were evaluated. The products were subjected to physicochemical (pH, titrable acidity, color, texture, and sensory properties), microbiological analysis (starter count), and lipid oxidation test (proxide, acid degree, and ansidine value) during 60 days of storage. The main phenol component in the SE was catechin (419.04 mg/L), gallic acid (319.63 mg/L), and chlorogenic acid (4.19 ± 0.002 mg/L). The antioxidant value was 157.80 mg/L. The MSE was elliptical in shape with a 24.29 μm diameter. The efficiency of microencapsulation was 53.86%. The addition of SE and MSE had no significant effect on pH and acidity, but lipolysis decreased based on acid degree value (0.7%; p > .05). The increasing trend of peroxide values was 172.54%, 145.68%, and 118.75% for C, SE, and MSE samples, respectively, and 35.68%, 32.28%, and 17.24% for the P-anisidine values during the storage time. Therefore, fat oxidation was reduced in the supplemented cheese. Nevertheless, the supplemented cheese had limited color alterations. The MSE and SE did not affect the survival rates of the starter count. The SE and MSE had a less rigid structure. The hardness (2748.0 g) and chewiness (57.45 mJ) values in SE cheese had the greatest value among the samples. All sensory parameters were lowest in MSE cheese. In short, encapsulation showed suitable properties for SE to apply in UF-Feta cheese.

85 Evaluation of an Oral Supplemental Cannabidiol Product for Acceptability in Mature Horses

Abstract Thirty stock type geldings (15 ± 3 y; 556 ± 63 kg BW) were used in a randomized complete design for a 28-d trial to evaluate the influence of cannabidiol (CBD) oil supplementation on health of mature horses by conducting a blood chemistry panel and evaluating the presence of banned substances. Horses were stratified by BW and age, and randomly assigned to 1 of 3 dietary treatments formulated with canola oil to provide.50 mg CBD/kg BW (TRT1; n = 10), 0.75 mg CBD/kg BW (TRT2; n = 10), or 0.00 mg CBD/kg BW (canola oil; CON; n = 10) only as determined by manufacturer (Arrowhead Labs). Treatments were individually fed and top-dressed onto a commercially available concentrate twice daily at 12 h intervals using attachable feed bags. Diets were formulated to meet or slightly exceed nutritional requirements for mature horses at maintenance. Between meals, horses were maintained in adjacent dry lots and received coastal bermudagrass hay ad libitum. Body weight was obtained, and body condition scores (BCS) were assigned every4 d. On d 0 and 28, blood was collected via jugular venipuncture and serum was harvested to perform a blood chemistry panel and drugs of abuse screening at the Texas Veterinary Medical Diagnostic Laboratory (TVMDL; College Station, TX). Data were analyzed using PROC MIXED of SAS (v9.4), and the model included treatment, time, and the treatment × time interaction for BW and BCS. Blood chemistry variables on d 0 were used as a covariate and the main effect tested was treatment. Linear and quadratic orthogonal polynomial contrasts were used to partition sum of squares. Analysis of supplement samples revealed supplemented products contained lower CBD concentrations then indicated from initial testing. Therefore, horses in TRT1 and TRT2 received an average of 0.13 mg CBD/kg and 0.12 mg CBD/kg BW, respectively. Dietary treatments did not affect concentrate intake, BW, or BCS. Supplementation of CBD did not result in the presence of any banned substances in serum, including CBD, 7-carboxycannabidiol, 7-Nor-7-carboxycannabidiol, and tetrahydrocannabinol (THC). Following 28 d of supplementation, gamma-glutamyl transferase (GGT) responded quadratically (P = 0.06) to treatment, with a peak in GGT in horses receiving TRT2. Serum creatinine concentration tended (P = 0.06) to decrease with increasing inclusion of CBD in the diet. In contrast, the main effect of treatment on Ca concentrations was linear (P = 0.01) and characterized by decreased Ca values for TRT1 compared with TRT2 and CON. Canola based CBD oil was well-accepted by mature horses, banned substances were not detectible in blood, and blood chemistry parameters were not adversely affected as a result of supplementation; however, more information is needed to improve stability of CBD used in dietary products.

The thermal dependence of the protein-sparing effect in rainbow trout (Oncorhynchus mykiss, Walbaum 1792).

The authors performed an instantaneous bioenergetic study with rainbow trout (Oncorhynchus mykiss) of 206.3 g ± 2.9 g in a group respirometer of nine 250 l tanks at five different water temperatures (12, 14, 16, 18, 20°C) to determine the optimal thermal condition for a maximal visualization of the protein-sparing effect. Twelve fish per tank were tested at a stocking density of 9.94 kg m-3 ± 0.14 kg m-3 and fed three low-protein/high-energy diets with constant crude protein content of c. 35% and three different energy contents (17.35, 18.76, 20.50 MJ kg-1 ) once daily at a ration of 1.3% body weight (n = 3). Energy levels were increased by adding gelatinized wheat starch as a carbohydrate source and fish oil, canola oil and palmitin as lipid sources. Three different dietary digestible protein/digestible energy ratios (DP/DE: 20.38, 19.08, 18.09 mg kJ-1 ) were achieved by replacing bentonite as a non-nutritive filler with carbohydrates and lipids. Oxygen consumption and ammonia excretion were assessed to obtain the potentially retainable energy (RE) and ammonia quotient (AQ) as benchmarks for potential growth and protein-sparing effect. The results showed the lowest relative metabolic combustion of protein at 16.9°C ± 0.1°C. The authors determined this temperature to set the optimal thermal condition for the induction of a maximum protein-sparing effect in juvenile rainbow trout. Increasing the DP/DE ratio significantly altered the magnitude of the relative metabolic protein use but had no effect on its interactions with temperature. The authors were able to reduce average metabolic fuel use of protein across diets from 16.2% ± 2.3% at 12°C to 8.0% ± 1.2% at 16°C. This study found no relevant significant differences of RE with the environmental temperature.

Tailoring the HHx monomer content of P(HB-co-HHx) by flexible substrate compositions: scale-up from deep-well-plates to laboratory bioreactor cultivations.

The enhanced material properties exhibited by the microbially synthetized polyhydroxyalkanoate (PHA) copolymer poly(hydroxybutyrate-co-hydroxyhexanoate) [P(HB-co-HHx)] evidence that this naturally biodegrading biopolymer could replace various functionalities of established petrochemical plastics. In fact, the thermal processability, toughness and degradation rate of P(HB-co-HHx) can be tuned by modulating its HHx molar content enabling to manufacture polymers à-la-carte. We have developed a simple batch strategy to precisely control the HHx content of P(HB-co-HHx) to obtain tailor-made PHAs with defined properties. By adjusting the ratio of fructose to canola oil as substrates for the cultivation of recombinant Ralstonia eutropha Re2058/pCB113, the molar fraction of HHx in P(HB-co-HHx) could be adjusted within a range of 2-17mol% without compromising polymer yields. The chosen strategy proved to be robust from the mL-scale in deep-well-plates to 1-L batch bioreactor cultivations.

Thermal Degradation of Vegetable Oils.

Vegetable oils provide lipids and nutrition and provide foods with a desirable flavor, color, and crispy texture when used to prepare fried foods. However, the oil quality is degraded at elevated temperatures, and thus must be examined frequently because of the damage to human health. In this study, sunflower, soybean, olive, and canola oils were examined, and their properties were measured periodically at different elevated temperatures. The unsaturated triglyceride in oils reacted with the environmental oxygen or water vapor significantly changes in optical absorbance, viscosity, electrical impedance, and acid value. We used defect kinetics to analyze the evolution of these oil properties at elevated temperatures. The optical absorbance, viscosity, and electrical impedance follow the second-order, first-order, and zeroth-order kinetics, respectively. The rate constants of the above kinetics satisfy the Arrhenius equation. Olive oil has the lowest rate of color center and dynamic viscosity among the four oils, with the smallest pre-exponential factor and the largest activation energy, respectively. The rate constants of acid reaction also satisfy the Arrhenius equation. The activation energies of the polar compound and acid reaction are almost the same, respectively, implying that the rate constant is controlled by a pre-exponential factor if four oils are compared. Olive oil has the largest rate constant of acid reaction among the four oils, with the lowest pre-exponential factor.

Application of Electronic Nose and Eye Systems for Detection of Adulteration in Olive Oil based on Chemometrics and Optimization Approaches

In this study, a combined system of electronic nose (e-nose) and computer vision was developed for the detection of adulteration in extra virgin olive oil (EVOO). The canola oil was blended with the pure EVOO to provide adulterations at four levels of 5, 10, 15, and 20%. Data collection was carried out using an e-nose system containing 13 metal oxide gas sensors, and a computer vision system. Applying principal component analysis (PCA) on the e-nose-extracted features showed that 93% and 92% of total data variance was covered by the three first PCs generated from Maximum Sensor Response (MSR), Area Under Curve (AUC) features, respectively. Cluster analysis verified that the pure and impure EVOO samples can be categorized by e-nose properties. PCA-Quadratic Discriminant Analysis (PCA-QDA) classified the EVOOs with an accuracy of 100%. Multiple Linear Regression (MLR) was able to estimate the adulteration percentage with the R2 of 0.8565 and RMSE of 2.7125 on the validation dataset. Moreover, factor analysis using Partial Least Square (PLS) introduced the MQ3 and TGS2620 sensors as the most important e-nose sensors for EVOO adulteration monitoring. Application of Response Surface Methodology (RSM) on RGB, HSV, L*,a*, and b* as color parameters of the EVOO images revealed that the color parameters are at their optimal state in the case up to 0.1% of canola impurity, where the obtained desirability index was 97%. Results of this study demonstrated the high capability of e-nose and computer vision systems for accurate, fast and non-destructive detection of adulteration in EVOO and detection of food adulteration may be more reliable using these artificial senses. 

Maternal diet supplementation with high-docosahexaenoic-acid canola oil, along with arachidonic acid, promotes immune system development in allergy-prone BALB/c mouse offspring at 3weeks of age.

To study the effects of feeding docosahexaenoic acid (DHA, derived from novel canola oil), with same amount of arachidonic acid (ARA), supplemented diet to lactating dams on the immune system development of suckled offspring using a T helper type-2 (Th2)-dominant BALB/c mouse. Dams received nutritionally complete control (no ARA or DHA) or DHA + ARA diet (1% DHA and 1% ARA of total fatty acids) from 5days pre-parturition to the end of 3-week suckling period. After euthanization, relevant tissues were collected to study fatty acids, splenocyte phenotype and function (ex vivo cytokines with/without lipopolysaccharide (LPS, bacterial challenge) or phorbol myristate acetate + ionomycin (PMAi) stimulation). Feeding dams a DHA diet significantly increased the mammary gland milk phospholipid concentration of DHA and ARA. This resulted in 60% higher DHA levels in splenocyte phospholipids of the pups although ARA levels showed no difference. In dams fed DHA diet, significantly higher proportion of CD27+ cytotoxic T cell (CTL) and CXCR3+ CCR6- Th (enriched in Th1) were observed than control, but there were no differences in the splenocyte function upon PMAi (non-specific lymphocyte stimulant) stimulation. Pups from DHA-fed dams showed significantly higher IL-1β, IFN-γ and TNF-α (inflammatory cytokines) by LPS-stimulated splenocytes. This may be due to higher proportion of CD86+ macrophages and B cells (all p's < 0.05) in these pups, which may influence T cell polarization. Plant-based source of DHA in maternal diet resulted in higher ex vivo production of inflammatory cytokines by splenocytes due to change in their phenotype, and this can skew T cell towards Th1 response in a Th2-dominant BALB/c mouse.

Wormlike reverse micelles loaded with aqueous extracts of Psidium guajava leaves: Performance evaluation by rheology and Raman microscopy methods

Phenolic compounds are molecules that provide health benefits. However, they present problems for their use. The use of wormlike reverse micelles to load aqueous extracts of Psidium guajava (guava) was carried out. Different solutions (i.e., content variation of canola oil, oleic acid, soy lecithin; stirring time, stirring speed) were obtained by incorporation of water by ultrasound and centrifugation. The behavior of the wormlike micelles was evaluated with optical microscopy, simple shear tests, and Raman microscopy with and without aqueous extract of guava leaves. The wormlike reverse micelles solution were adjusted to the Carreau-Yasuda model. Influence of the aqueous extracts of guava leaves were observed in the parameters of Carreau-Yasuda model, related with changes in the packing of the hydroxyl groups and high order of packing in wormlike reverse micellar system.

Effects of Lecithin/Sorbitol Monostearate-Canola Oil Oleogel as Animal Fat Replacer on the Fatty Acid Composition and Physicochemical Properties of Lamb Sausage

In the study, the oleogel developed by lecithin/sorbitol monostearate (SMS) with canola oil was prepared and used as lamb fat replacer (0, 25, 50, 75, and 100%) for lamb sausage. Lecithin/SMS-canola oil oleogel decreased the cooking loss, hardness, springiness, chewiness and resilience of sausage, without affecting the cohesiveness. The ratio of unsaturated to saturated fatty acid increased from 1.12 to 3.38 as the replacement increased from 0 to 100%, presenting a health implication. The sensory scores showed no significant difference when the replacement was lower than 50%. The TBARS values of treatment groups were significantly lower than the control after 24 d storage, indicating the retard of lipid oxidation. These findings suggest that 50% replacement of lamb fat with lecithin/SMS-canola oil oleogels may be the optimal for lamb sausages, which provide new information for developing healthy meat products.