Effect Of Oil Content Research Articles

Effect of Oil Content on the Printability of Coconut Cream.

We developed a method to perform direct ink writing (DIW) three-dimensional (3D) printing of coconut-based products with high oil content by varying compositions of the coconut oil and the coconut cream. The addition of oils is particularly crucial in providing energy, developing neurological functions, and improving the palatability of food. Despite the potential merits of high oil-content foods, there have been limited studies on 3D printing of high oil-content foods. In particular, the effect of oil content on the printability of food inks has not been studied to date. 3D printing of food inks with high oil contents is challenging due to oil separation that leads to unpredictable changes in rheological properties. In this work, we surveyed the behavior of the mixture of the coconut oil and the coconut cream and identified the appropriate conditions for the food inks that show the printability in DIW 3D printing. We initially formulated coconut cream inks added with coconut oil that did not exhibit oil separation, and characterized the rheological properties of such inks. We successfully 3D-printed coconut cream with additional coconut oil and successfully fabricated 3D structures with inks containing 25% water with an additional 10% (w/w) of coconut oil. Texture profile analysis (TPA) suggested that the hardness index and the chewiness index of mesh-shaped 3D-printed coconut cream decreased due to an increase in the water content of the ink. Overall, this study offered an understanding of the stability of the food inks and demonstrated the fabrication of 3D colloidal food with controlled oil content, which can be applied to formulating foods with tunable oil content to cater to individual nutritional needs without compromising the stability of the inks.

Experimental study on falling film evaporation heat transfer outside a horizontal tube in refrigeration system

Experimental study on falling film evaporation heat transfer outside a horizontal tube in refrigeration system

Effect of oil content and protein particles concentration on non-dairy whip topping based on Pickering emulsion system and their 3D printing properties

Non-dairy whip topping is a typical food emulsion system that is popular among consumers. In this study, a novel non-dairy whip topping without hydrogenated vegetable oil was fabricated based on Pickering emulsion system. The results of particle size and stability of the pre-whipping emulsion showed that the initial emulsion particle size increased to 472.00 ± 1.73 nm as the oil content increased to 30%, and the particle size of the aged emulsion increased to 974.00 ± 9.54 nm,and the stability decreased. The particle size tended to decrease and stability gradually increased with increasing protein particles concentration. Based on the observation of bubbles in the cream system after whipping, it was found that the increase of oil content and protein particles concentration was helpful to the cream structure. Furthermore, the results of rheological and textural properties showed that all the creams presented shear thinning characteristics, and with the increase of oil content and protein particles concentration, the viscosity and energy storage modulus (G′) increased, indicating good printability. Additionally, the 3D printing of the creams displayed that the viscosity was too large to reduce the accuracy of printing, while the accuracy and stability of the printed shapes reached 99.27% and 99.72% at 25% oil content and 1.6% protein particles concentration, respectively. This study will be important for Pickering emulsion system to solve health problems in food and expand food 3D printing applications.

Effect of oil content on pin-milling of soybean

Milling is a critical step to prepare plant-based food ingredients by dry fractionation. It should provide a dispersible flour of finely milled particles composed of different cellular substructures. Especially, for raw materials with higher oil content such as soybean, this is challenging. We present an investigation on the effect of oil content on milling yield, particle size, energy use and flour dispersibility upon pin-milling of soybean. Soybean (20 g oil/100 g dry solids) and mechanically de-oiled soybeans (9–17 g oil/100 g dry solids) were subjected to pin-milling experiments. Increasing soybean oil content limited milling to smaller particles and lowered the overall milling yield. Particle size reduction can be described with an adapted Bond's model with oil content as an input parameter. The produced soy flours were well dispersible. • Particle size reduction was described with an oil-independent Bond's constant. • All pin-milled soy flours had a low degree of de-agglomeration. • Dispersion of fine particles showed an optimum for soy with high oil content. • All milled soy flours were dispersible and may be used for dry fractionation.

Pickering high internal phase emulsions with excellent UV protection property stabilized by Spirulina protein isolate nanoparticles

Herein, we reported the use of natural, renewable, and food-grade Spirulina protein isolate nanoparticles (SPI NPs) as effective particle stabilizers for Pickering high internal phase emulsions (Pickering-HIPEs). SPI NPs were prepared using a straightforward antisolvent technique and characterized using dynamic light scattering (DLS), and zeta potential measurement as well as scanning electron microscopy (SEM). SPI NPs were afterward used as sole stabilizers to prepare the oil-in-water (O/W) HIPEs, the effects of oil content, particle concentration, and pH of aqueous phase on the microstructure, stability, and rheological behaviors of the resulting Pickering-HIPEs were investigated. The Pickering-HIPEs generated showed a self-supporting gel network, a high oil content (up to 85 vol%), and extraordinary storage stability after prolonged storage and UV exposure. Concurrently, the Pickering-HIPEs provided good UV protection for a variety of photosensitive compounds, including β-carotene, vitamin E, and limonene. These findings would not only advance the development of biocompatible particle stabilizers for Pickering-HIPEs in cosmetic, food, and pharmaceutical industries, but they would also provide a guidance for the protection of photosensitive compounds.

Effect of oil content and enzymatic treatment on dough rheology and physical properties of 3D-printed cereal snack

Interest in healthier snacks is on the rise. 3D printing of healthier snacks enables the use of alternative ingredients such as grain by-products, but also presents challenges such as dough darkening and post-process deformations. This work aimed to investigate the influence of the amount of oil (10–30% on flour basis), xylanase activity (17–57 U/g on flour-bran basis) and resting time (1–3 h) of the dough on rheology of dough with added glucose oxidase, its 3D printing precision and snack quality (shrinkage, texture, colour). Response surface methodology, partial least squares and artificial neural networks (ANN) were compared for modelling the dough rheology and snack quality. ANN identified the highest sensitivity of the snack formulation to the amount of oil and the lowest to the resting time. Optimal amount of oil was 20%; at lower amounts, dough had higher complex viscosity, yield point and flow point, whereby snacks were harder, darker, redder and yellower. At the optimum xylanase amount of 37 U/g, shrinkage during baking was minimized (5.4%) as the structure scanned by electron microscopy was more complex and compact. ANN showed that rheological properties of the dough can be valuable predictors of shrinkage and colour of 3D-printed snacks, facilitating product development.

Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content

A high elastic starch-based emulsion gel was fabricated by one-step heat-set gelation of the emulsion stabilized by octenylsuccinate starch for the first time. The effect of oil content on the linear and nonlinear rheological behavior and microstructure of the novel emulsion gel was investigated. The role of oil as inactive or active filler in the system shifted depending on content. The oil at low content of 10% did not integrate well into gel matrix and manifested as defects to gel network, playing as inactive filler, which was further confirmed by its decreased rheological modulus and viscoelastic properties compared with pure starch gel. Increasing the oil from 20% to 70% enhanced the gel strength related to a denser packing of oil droplets and starch aggregation, performing as active filler. This work provided a new strategy for structuring liquid oil, and the gel could find applications in food structuring and fat replacer.

Preparation and Characterization of α-Tocopherol-Loaded Nano-Lipid Carriers: Effect of Lipid Type and Carrier Oil Content

Nano lipid carriers for encapsulating α-tocopherol (α-TC) were successfully fabricated using hot homogenization method. The effect of oil content and type of lipid on the physicochemical properties of different formulations was investigated. The results showed that α-TC nanocarriers exhibited a small particle size (259.2-379 nm), narrow polydispersity index (PDI) (0.178-0.432) and high entrapment efficiency (EE) (95.73-99.22%). Nanostructured lipid carrier (NLC) of Compritol containing 45% corn oil (α-TC-NC45) was selected as the optimum formulation due to its smaller particle size and PDI and higher EE. The differential scanning calorimetry (DSC) and X-ray diffractometry (XRD) data revealed a low degree of crystalinity for α-TC-NC45 with two crystal forms of α and s´. Transmission electron microscopy (TEM) images also exhibited an almost spherical morphology for the particles. The α-TC-NC45 was found to be stable with respect to particle size, PDI and EE during a 3-month storage at both 4 and 25 °C. The results concluded that Nanostructured lipid carrier of Compritol containing 45% corn oil may be announced as an appropriate delivery system for food and beverages fortification with α-tocopherol

Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues.

High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs. In this study, the influence of oil on extrusion-relevant parameters as well as the structure-related characteristics of extruded wheat gluten was investigated. Oil was added directly to the extruder at different contents (0, 2, 4, 6%) and addition points (front/end of the extruder barrel). Process conditions, complex viscosity, Young’s modulus and oil phase morphology were determined as a function of oil content and oil addition point. With increasing oil content, material temperature, die pressure, and complex viscosity decreased. The addition of oil at the end of the extruder barrel reduced this effect compared to the addition of oil in the front part of the extruder. It was observed that the extrudate’s tensile strength is a function of material temperature, resulting in an increase in tensile strength with increasing material temperature. The oil was dispersed in the gluten matrix as small droplets with irregular shape. As the oil content increased, the size of the oil droplets increased, while the addition of oil at the end of the extruder resulted in a decrease in droplet size.

Effect of Oil Content in Tea-seed Pancake on the Determination of Tea Saponin

According to the national standard for the determination of tea saponin content in tea-seed pancake (GB/T 35131-2017), tea saponin was obtained by extracting oil with ethanol and removing solvent. The actual samples of tea-seed pancake did not completely remove the oil, and some of the residual oil content was as high as 9%. Due to the long period of national standard determination, people often use ethanol to extract tea saponin directly, instead of subsequent acid hydrolysis or alkali hydrolysis steps, so as to realize the rapid evaluation of tea-seed pancake quality. In this case, the residual oil has a greater impact on the results. If it was still tested according to the national standard method, the result will be much higher than the actual result. In this work, petroleum ether extraction process was selected before ethanol extraction to remove the residual oil. Experimental results showed that, the accuracy of the determination was effectively improved.

Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI Proteins Stabilized Emulsion Gels

Effects of different oils on the rheological properties, textural profile, water loss (WL), oil loss (OL) and microstructure of egg-soybean protein isolate (SPI) stabilized emulsion gels were investigated at neutral pH, wherein soybean oil, olive oil and menhaden oil were used to form emulsions. The results showed that viscosity of emulsions progressively increased with the increase of oil content. Similarly, analysis of the rheological behavior of the formulated emulsion gels revealed an increase in the mechanical strength (G’) with the increase in oil concentration, indicating that oil droplets played a significant role in the formation of the gel structure. In addition, at high levels of oil, the hardness and chewiness of emulsion gels were also high, while a slight decrease in springiness and cohesiveness were observed. A linear relationship between hardness and water/oil loss was found, whereas the Pearson correlation suggested that less drainage of water may slow down the outflow of oil. The microstructural images showed a more compact network as a result of the increase of oil content in the formulation. Scarce significant differences were found among emulsion gels formulated with different oil type, suggesting oil composition played a dispensable role on the gelling properties of emulsion gels.

The effect of protecting waxes on staining antidegradant performance in tyre sidewall formulation

Certain materials such as wax, when incorporated into rubber formulations, bloom and form a surface barrier layer against ozone attack. The ozone resisting film results in an unpleasant appearance on the rubber surface. In tyres, sidewalls are more susceptible to ozone attack leading to degradation both in dynamic and static conditions. Also, tyre appearance is an important factor in quality control visual inspections and the acceptance of the final product in the market. In this paper, the effect of oil contents in different waxes on the physico-mechanical properties of rubber vulcanisates was investigated. It was found that in UV–Vis spectra, at different ageing times, the absorbance of extracted cured tyre sidewall compound samples at 472 nm showed the concentration of the antidegradants in the rubber vulcanisates. The migration, based on protecting function leading to degrading the antidegradants after the ageing time of 72 h. With 72 h of ageing time in the ozone chamber, the waxes with higher oil content showed a faster migration of antidegradants to the surface of the rubber vulcanisates and degraded faster than the waxes with lower oil content.

A novel freezing point determination method for oil–contaminated soils based on electrical resistance measurement and its influencing factors

The traditional testing methods for freezing point measurement cannot accurately and quickly determine the freezing points of soils with a low water content and/or oil. Therefore, a new measurement method, which is more precise and has less error or deviation, was developed to determine the freezing point of soil and was verified by a series of laboratory tests. Additionally, the effects of oil content, water content, soil type, and dry density on freezing point were investigated. The results show that the water/oil mixing sequence remarkably affects the freezing point of sandy organic silt and lean clay; however, it does not affect the freezing point of poorly graded sand with silty clay. At water contents of <15%, the water content affects the freezing point more than the oil content does. At a water content of 5%, the freezing point decreases with increasing oil content. The effect of oil content on freezing point gradually decreases with increasing water content. At the same water and oil contents, the freezing point decreases with decreasing grain size. Moreover, the dry density has little effect on freezing point. The experimental results reveal the factors affecting the freezing point and their influencing mechanism, and provide important thermal parameters for thermal calculation for cold regions engineering.

Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions

Sea buckthorn oil-in-water emulsions were prepared through high pressure homogenization, and the effects of droplet size, oil content, and emulsifier type on emulsion properties and the overall antioxidant activity of the emulsions were evaluated. Emulsions with different droplet size were obtained by varying homogenization pressure, and higher oil content resulted in bigger droplet size of the emulsions. Among three tested emulsifiers, sodium caseinate and sugar ester were able to form emulsions with much smaller particle size than soy protein isolate. The emulsions with bigger droplets tended to cream in an accelerated centrifugation test. The antioxidant property of the emulsions was expressed as their DPPH radical scavenging activity. The emulsions processed at lower pressure or contained higher oil content had higher DPPH radical scavenging activity. The soy protein isolate-stabilized emulsion presented higher antioxidant activity than sodium caseinate- and sugar ester-stabilized ones. Upon storage, the antioxidant activity of the emulsions was decreased due to the changes in emulsion stability and the degradation of antioxidants. The knowledge obtained in this study would be useful in developing healthy food containing sea buckthorn oil.

Effect of oil contents on gluten network during the extrusion processing

To investigate a comparative evaluation of the gluten polymerization properties at different oil contents during the extrusion processing, the electrophoretic profiles of the gluten, free sulfhydryl (SH) compounds, the secondary structure of gluten, glutenin macropolymer contents and gluten network were measured. Five gluten samples were formulated by adding different oil contents. The low molecular weight contents of gluten decreased as well as the high molecular weight contents increased during the extrusion processing. The free SH of gluten at 8 or 10% oil content drops significantly to a minimum. The β-sheets contents of gluten have significantly difference between the treatments and control, except for 15 and 20% oil content treatments. Confocal laser scanning microscopy of mixed glutens correlated to the degree of oil contents with the gluten in the bi-continuous gluten network.

Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content

The aim of this research was to prepare ethanol-induced cold-set emulsion gels contain different content of oil and to investigate the effect on the rheological, textural, and microstructural properties. The results showed that the gelation rate, gel strength, water-holding capacity (WHC), and hardness of the ethanol-set emulsion gels improved as the content of oil increased. Rheological analysis showed that the emulsion gels changed from combined polymer/particle gel behavior at low oil contents to particle gel behavior at high oil contents. The emulsion gels contained a three-dimensional network of aggregated oil droplets at high oil contents, while they contained an even distribution of isolated droplets at lower oil contents. The results showed that the properties of the ethanol-set emulsion gels could be modulated by altering the oil content because the oil droplets acted as active fillers. Ethanol-induced gelation presents an intriguing possibility for encapsulation of alcohol-soluble, lipid-soluble and heat-labile bioactive compounds.

Effect of Oil Content on Physiochemical Characteristics of γ-Oryzanol-Loaded Nanostructured Lipid Carriers.

Nanostructured lipid carriers (NLCs) are used as alternative carriers for many different drug delivery administration routes. They are composed of both solid lipid and liquid lipid (oil content) with both influencing their structural properties. Amounts of liquid lipid in NLCs play a role in drug release. Effect of liquid lipid (oil content) on physiochemical characteristics of NLCs related to drug-release requires detailed investigation. Here, many techniques were performed to analyze the physiochemical characteristics of NLCs, especially inside the particles. γ-Oryzanol (GO)-loaded NLCs were prepared at varying solid lipid to liquid lipid ratios. Their physicochemical properties, drug release profiles, and stability studies of prepared NLCs were investigated. Oil contents in NLCs were found to play a significant role in physiochemical characteristics related to drug release and stability, and also influence the efficiency of analytical techniques such as transmission electron microscopy (TEM) and dynamic force microscopy (DFM). Moreover, x-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) gave information regarding crystallinity inside the NLCs. FTIR showed broad peaks in the range from 1184 cm-1 to 1475 cm-1 while XRD presented a broad curve indicated amorphous forms in NLCs. Orthorhombic lattices (β' polymorph) were also elucidated by XRD and differential scanning calorimetry (DSC).

Effect of Bentonite Addition on Geotechnical Properties of Oil-Contaminated Sandy Soil

Oil and its derivatives not only change the chemical and biological properties of the soils, but also affect their geotechnical properties. Effects of oil contamination on a sandy soil which mixed with bentonite was assessed in terms of compaction, shear strength, and consolidation behavior. The experiments were carried out by polluting dry sandy soil with 2.5, 5, 7.5, 10% w/w crude oil at different bentonite contents (0, 5, 10, 15, 20% w/w). Results of compaction tests indicated that at a fixed bentonite content, with increasing crude oil content, the maximum dry density increases, while the optimum water content decreases. Similarly, at a fixed contaminant content, increasing the bentonite content in the soil leads to increase in soil maximum dry density and the optimum moisture content. Moreover, direct shear tests revealed that at a specific bentonite content, higher contamination concentration causes lower internal friction angle. The effect of oil content on the coefficient of consolidation (Cv) and void ratio of soils with 0, 5, 10, 15, and 20 percent bentonite contents was studied. The results of consolidation tests indicated that at a fixed bentonite content Cv has an overall increasing pattern which is in its maximum amount at 5% oil content.

Effect of oil content and drying method on bulk properties and stability of powdered emulsions with OSA starch and linseed oil

The spray drying and freeze-drying of oil-in-water emulsions stabilized with tapioca OSA starch and trehalose (1:2), enabled producing high-fat powders (containing 40 and 55% of linseed oil). More effective microencapsulation of oil in powders with oil content above 50% was achieved by spray drying. The modification of oil content had no significant effect on the flowability of powders. Reconstitution properties of powders in water were significantly affected by the drying method. Turbidimetric measurement proved that the drying process did not cause any significant changes in the structure and physical stability of reconstituted emulsions. The application of powders as a savory creamer showed the lack of any substantial quality changes of color caused by water hardness. The peroxide value (PV) of microencapsulated linseed oil extracted from powders stored in barrier packages was higher than the PV of a control sample of bulk oil. Adverse changes of the UFA/SFA ratio, indicating the proportion between unsaturated and saturated fatty acids, were observed in oil extracted from stored powders.

Oxidative stability of pullulan electrospun fibers containing fish oil: Effect of oil content and natural antioxidants addition

The effect of oil content and addition of natural antioxidants on the morphology and oxidative stability of pullulan ultra‐thin fibers loaded with fish oil and obtained by electrospinning was investigated. Pullulan sub‐micron fibers containing 10 and 30 wt% fish oil were prepared and both presented beads where the oil accumulated. The number of beads was significantly higher in 30 wt% oil‐loaded fibers. Moreover, fibers containing 30 wt% fish oil had a higher oxidative stability when compared to 10 wt% oil‐loaded fibers, despite its lower encapsulation efficiency (EE) value (67.1 ± 3.1%). The oxidative stability of fibers loaded with 10 wt% fish oil (EE = 88.5 ± 0.7%) was significantly improved when adding δ‐tocopherol (500 ppm) and rosemary extract (500 ppm) as antioxidants. However, higher concentration of antioxidants (2000 ppm δ‐tocopherol and 1000 ppm rosemary extract) did not further improve the oxidative stability of 10 wt% oil‐loaded fibers, but had a pro‐oxidant effect. Finally, the production of pullulan fibers containing 10 wt% fish oil from formic acid solutions increased the oxidative stability of the fibers when compared to the same type of fibers obtained from water solutions. The latter was observed for fibers without and with antioxidants (500 ppm of δ‐tocopherol and 500 ppm of rosemary extract).Practical applications: Encapsulation of omega‐3 polyunsaturated fatty acids and addition of antioxidants are the most efficient strategies to protect these lipids against oxidation when incorporating them into food matrices. These results show the feasibility to encapsulate fish oil in pullulan ultra‐thin fibers and to improve their oxidative stability by adding natural antioxidants such as δ‐tocopherol and rosemary extract. Therefore, this study might open up new opportunities for further technological development in the production of omega‐3 nanodelivery systems, which have potential applications in different types of fortified foods.Encapsulation of fish oil in electrospun pullulan fibers stabilized by natural antioxidants.