Effect Of Oil Type Research Articles

Conversion of Whey Protein Aerogel Particles into Oleogels: Effect of Oil Type on Structural Features.

Protein aerogel particles prepared by supercritical-CO2-drying (SCD) of ground whey protein (WP) hydrogels (20% w/w, pH 5.7) were converted into oleogels by dispersion in selected edible oils (castor, cod liver, corn, flaxseed, MCT, peanut and sunflower oil). The obtained oleogels were analysed for oil content, microstructure, rheological properties, and ATR-FTIR spectra. Except for castor oil, solid-like, plastic materials with comparable composition (80% oil, 20% WP) and rheological properties (G′~3.5 × 105 Pa, G″~0.20 × 105 Pa, critical stress~800 Pa, tanδ~0.060) were obtained. Optical and confocal microscopy showed that the generated structure was associated with the capillary-driven absorption of oil into the porous aerogel particles interconnected via particle-particle interactions. In this structure, the oil was stably entrapped. Results evidenced the reduced role of edible oil characteristics with the exception of castor oil, whose high polarity probably favoured particle–oil interactions hindering particle networking. This work demonstrates that WP aerogels could be regarded as versatile oleogel templates allowing the structuring of many edible oils into solid-like materials.

Spectral detection technology of vegetable oil: Spectral analysis of porphyrins and terpenoids

In this paper, the existence of porphyrins and terpenoids in different vegetable oils and their spectral characterization techniques are reported. The classification of pure vegetable oils was realised by principal component analysis - support vector machine (PCA-SVM) model. The absorption spectra, Raman spectra, fluorescence spectra and supercontinuum spectra of 8 kinds of pure vegetable oils were studied, and the effects of oil types and processing technology on spectral differences were analysed. The results showed that the fingerprint information of 4 kinds of spectral techniques mainly came from chlorophyll and β-carotene in vegetable oil. The extra virgin olive oil (EVOO) got by physical cold pressing technology had the most porphyrins and terpenoids content and the strongest activity. Therefore, the spectral characterization of porphyrins and terpenoids in vegetable oil can guide the regulation of the processing technology of vegetable oil and realise the qualitative and quantitative analysis of vegetable oil.

Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS, GC‐O, and Sensory Evaluation

AbstractFlavor is a decisive sensory characteristic to determine the popularity of French fries (FF). To investigate the effect of prolonged deep‐frying using various oils on volatiles formation of FF, the FF were prepared in the palm oil (PO), soybean oil (SO), and high‐oleic rapeseed oil (RO) for 24 hours intermittent frying. The effect of oil types was found to be more significant than the frying time on the volatiles of FF indicated from the clusters of the fried FF by chemometric analysis. A total of 26 key aroma‐active compounds were identified by aroma extract dilution analysis, in which aldehydes were predominant. The FF fried in SO revealed higher desirable aroma compounds, i.e., (E, E)‐2,4‐decadienal and it increased to maximum value at 12 hours, and left the deep‐fried odor in FF. Meanwhile, a significant increase in metallic off‐flavor was observed in FF fried in SO and PO at 20 hours, indicating that oil quality reduction resulted in FF with unappealing flavor. The above results showed that frying process had an optimum frying window (approximately 4–16 hours with total polar compounds content below 22.2%), and the French fries prepared in this period obtained higher flavor scores. The study will provide insights into the effect of oil types and oxidation degree on obtaining the ideal flavors for fried food.

Ultrasonic assisted oil-in-water emulsions stabilized by flaxseed protein isolate: influence of different oils

In this study, the physicochemical properties and stability of ultrasonic assisted flaxseed protein isolates (FPI) emulsions containing medium chain triglycerides (MCT), soybean oil, flaxseed oil, or docosahexaenoic acid (DHA) algae oil were investigated. The particle size distribution, zeta-potential, turbiscan stability index (TSI), and backscattering profiles were determined. The results showed that the emulsions containing flaxseed oil had the smallest droplet size and the lowest TSI value after 30 min ultrasonic treatment. Flaxseed oil emulsions showed the best storage stability with minimum clarified layer and cream layer after 10 days storage. MCT emulsions were more sensitive to salt, and less stable than other oil emulsions. Soybean oil, flaxseed oil, and DHA oil emulsions had good stability under low ionic strengths (0–50 mM NaCl), and became unstable under high ionic strengths (150 and 300 mM). Thermal treatment had great influence on the particle size distribution of emulsions. The particle size of the four oils emulsions increased after heating at 90 °C for 30 min. However, the particle size of DHA oil and flaxseed oil emulsions decreased after heating at 50 °C for 30 min. In conclusion, ultrasonic treatment is one of the effective ways to improve stability of FPI-stabilized emulsions, which are based on the oil type and ultrasound intensity. The effects of oil type and chain length on particle size and stability of FPI-stabilized emulsions could be further studied.

Effect of oil type and β-carotene incorporation on the properties of gelatin nanoparticle-stabilized pickering emulsions

The type of oil used and the introduction of bioactive compounds could strongly influence the microstructure and physicochemical properties of Pickering emulsions, which have yet to be fully understood. Herein, oil-in-water (O/W) Pickering emulsions were stabilized by autofluorescent gelatin nanoparticles with either corn oil or medium chain triglyceride (MCT) oil as references for commonly studied edible oils. The microstructure of the emulsions with changes in nanoparticle concentration, oil fraction (Φ), and oil type was investigated with confocal laser scanning microscopy (CLSM). An increase in nanoparticle concentration resulted in an increased thickness of the adsorption layers and number of droplets. Increasing Φ helped to form compact gel-like emulsions and improve the oxidation stability of the emulsions. The high oil-water interfacial tension and surface-active long-chain fatty acids of corn oil caused sparse packing droplet interfaces. Hence, corn oil emulsions were generally less stable than MCT oil emulsions, which was further demonstrated through studies of water holding capacity (WHC), long-term storage stability, and rheology. Furthermore, the incorporation of β-carotene had negative effects on the formation and stability of the emulsions, especially for corn oil emulsions. The findings in this work may have important implications for exploiting Pickering emulsion formulations in real food products.

Minimising atomisation drift potential by exploring the break-up of liquid sheets using multiphase methylated soybean and silicon oil emulsions

During atomisation, modified agricultural spray formulations can produce less fine spray (for drift control) or reduce the overall droplet size distribution (for efficacy). Motivated by the technical literature concerning antifoaming agents, emulsions with and without solid particles were studied to examine their effect on atomisation. For emulsions, the effects of oil type, oil droplet diameter, surfactant, and presence of solid particles in the oil phase on the sprayed droplet size distribution were examined. Test formulations were compared with a standard commercial formulation and several commercial low-drift adjuvants. Results indicated that large oil droplets and the presence of solid particles reduced the number of fine droplets produced in multi-phase emulsions. • Low-drift agricultural formulations minimise fine droplets narrowing size distribution. • Oil drops in a multiphase system facilitate liquid sheet breakup during atomisation. • Antifoam formulations (liquids, solids) help rupture of the thin films. • Tested antifoam materials as good as current industry low-drift standards.

Effect of oil type and batter ingredients on the properties of deep-frying flakes

Deep-fried batter food products have recently gained popularity since they are both appetizing and palatable. However, deep-fried food contains high oil content, promoting increasing health concerns of consumers. Oil absorption reduction batter formulae and new types of cooking oil are showing improved customer demand. Coconut oil is gaining interest as a healthy food selection but information comparing coconut oil to palm oil for frying is limited. Effects of oil type and ingredients on the properties of deep-fried batter were investigated. Density of the fried flakes differed slightly between the samples. Flakes fried in coconut oil had lower density, higher oil absorption, and better texture than those fried in palm oil. Addition of whey protein and soluble fiber to the samples increased oil absorption with texture better than the control. Oil absorbed by fried flakes with added whey was greater than those with added fiber, and oil content increased as the amount of whey increased. Results showed that coconut oil was not a good frying medium since high oil content was absorbed into the food pieces. Addition of whey and fiber did not reduce oil uptake but modified the texture of the fried flakes.

Comparative study on the evolution of polar compound composition of four common vegetable oils during different oxidation processes

Deterioration of edible oil greatly affects its sensory attributes and nutritional quality. The aim of this work was to compare the influence of oil type on the polar compound composition of vegetable oils (peanut, rapeseed, soybean, and linseed oils) during different oxidation processes (Schaal oven test, room temperature storage, and traditional Chinese cooking). High-performance size exclusion chromatography (HPSEC) was used to determine the polar compound composition of oil. Results showed that the effect of oil type was relatively more significant than that of treatment. For the oil type, oxidized triglyceride monomers (OxTG), triglyceride dimers (TGD), and triglyceride oligomers in linseed oil were higher than in other oils under the same condition. This finding could be attributed to the high percentage of polyunsaturated fatty acids in oils, leading to a high level of oxidized and polymeric triglycerides. In terms of treatment, the ratio of OxTG and TGD changed significantly during the Schaal oven test and traditional Chinese cooking, which could be ascribed to the oxidation temperature of treatment (P < 0.05). These findings indicated that the influence of oil deterioration on the oxidized and polymeric products was relatively more significant than that of others during oxidation processes.

Oil spill sorption capacity of raw and thermally modified orange peel waste

Oil spill cases in the river Nile have been reported in the recent decade. Orange peel is a major waste of the food processing industry in Egypt, one of the six largest orange peel producers of the world. The purpose of the current work was to evaluate the oil sorption capacity of dried raw orange peel waste (OP) and thermally modified (300 °C and 500 °C) orange peel waste (TMOP). The effect of oil type, sorption time, particle size and reusability on the oil uptake of raw dried orange peel was assessed. Results have indicated that the oil sorption capacity of OP ranged between 3 and 5 g/g at 25 °C, while its water uptake was found to be below 1 g/g, making the selectivity of OP to oil relatively higher than other bio-sorbents. Orange peel could not be used for more than 5 oil sorption cycles, since the oleophilic nature of the peel surface was lost during the regeneration process. Compared to OP, limited percent increase in oil sorption capacity (18–40%) was observed after the thermal modification of orange peel. However, the water uptake of the TMOP is significantly higher than OP. Based on the liquid retention model data fit; the TMOP had better oil retention characteristics than the dried orange peel. According to the results presented, dried orange peel waste is a potentially cheap efficient oleophilic oil spill sorbent that losses its inherent oil selectivity after carbonization.

Influence of oil types on the formation and stability of nano-emulsions by D phase emulsification

The effect of oil types on the formation and stability of nano-emulsions by D phase emulsification method was investigated comprehensively in this paper. Three kind of oils (straight-chain alkanes, branched alkanes, and esters oils) were used and the formation of the nano-emulsions was studied. The stability of prepared nano-emulsions was characterized by the variation curve of the droplet mean diameter within 28 days. It has been found that for alkane oils, the molecular weight was important to the formation and stability of nano-emulsions. Low molecular weight alkane oil (7# mineral oil, Isododecane) formed smaller nano-emulsions (157.3 nm, 125.1 nm), but the emulsions have poor stability. For ester oils containing heteroatoms in the structure, nano-emulsions with bigger particles tended to be formed due to the better affinity of oils to glycerin. In addition, it was found that the formation and stability of nano-emulsions should be discussed separately. Temperature had different effects at different preparation processes.

A Novel Cinnamic Acid‐Based Organogel: Effect of Oil Type on Physical Characteristics and Crystallization Kinetics

AbstractOil sources (canola, sunflower, and flax‐seed oil) characterized by unsaturated fatty acids are gelled by using cinnamic acid. The physical characteristics and crystallization kinetics of cinnamic acid‐based organogels are investigated. A phase diagram with cinnamic acid concentrations ranging from 1% to 7% (w/w) shows that both canola and sunflower oil organogels are formed at 3.0% (w/w) cinnamic acid at 5 °C. The flax‐seed oil organogels are formed at 4.0% (w/w) at 5 °C. Firmness is shown to be dependent on the fatty acid composition and viscosity of the oil. Flax‐seed oil with a higher degree of unsaturation and lower viscosity tends to produce harder organogels. This result is consistent with the observations of polarized light microscopy. The organogels have low solid fat content at 35 °C which is close to the human body temperature, and no effect of oil type is found. The X‐ray diffraction measurements show β'‐form crystal exists in three types of organogels. The thermal properties vary in different types of organogels. The crystallization kinetics results suggest that three types of organogels crystallize by 1D and 2D mixed growth and instantaneous nucleation.Practical Applications: These findings provide in‐depth characteristics of cinnamic acid‐based organogels, which are a substitute for solid fats.

The effects of oil type and crystallization temperature on the physical properties of vitamin C-loaded oleogels prepared by an emulsion-templated approach.

Vitamin C (VC) is widely used as an antioxidant and nutrient to increase the nutritional value and shelf-life of foods. In this article, VC was loaded in oleogels using a simple two-step emulsion-templated approach and the effects of oil type (linseed oil, corn oil, and camellia oil) and crystallization temperature (Tc, -18, 0, 5, and 25 °C) on the physical properties, VC concentration, and oxidation stability of the VC-loaded oleogels were studied. As the amount of saturated fatty acids in the oil phase of the oleogels decreased, the VC loading level, oxidation stability and physical properties of the corn-oil-based oleogel (COG) were better than those of camellia-oil-based oleogels and linseed-oil-based oleogels. At different Tc values, the temperature and frequency dependent storage modulus values for the COG crystallized at 0 °C and 5 °C were not significantly different (P > 0.05), but their values were higher than those for COG crystallized at -18 °C and 25 °C (P < 0.05); the firmness of the COG crystallized at -18 °C and 0 °C was higher than those crystallized at 5 °C and 25 °C (P < 0.05); the network of the COG crystallized at 0 °C was denser than those of the COG crystallized at -18 °C, 5 °C, and 25 °C; and the VC concentration of the oleogels was affected by the crystallization temperature (Tc) and temperature fluctuations. To sum up, a VC-loaded oleogel with excellent mechanical properties was prepared using corn oil and crystallized at 0 °C via an emulsion-templated approach.

CT coreflood study of foam flow for enhanced oil recovery: The effect of oil type and saturation

We present a CT coreflood study of foam, both pre-generated and generated in-situ, displacing oil, as a function of oil type and saturation. Foam generation and propagation are reflected through sectional pressure measurements. Dual-energy CT imaging monitors in-time phase saturations. With an oil less harmful to foam (hexadecane), injection with and without pre-generation of foam exhibits similarities: propagation of a foam bank through a core and later refinement of foam texture. In contrast, with an oil destabilizing to foam (with 20 wt% oleic acid in the hexadecane), pre-generation of foam behaves very differently from co-injection, suggesting very-different effects on foam generation and propagation. Without pre-generation, strong-foam generation is very difficult even at residual oil saturation (about 0.1); generation finally starts from the outlet (likely a result of the capillary-end effect). This strong-foam state propagates upstream very slowly. Pre-generated foam shows two stages of propagation, both from the inlet to outlet. First, weak foam displaces most of the oil, followed by a propagation of stronger foam at lower oil saturation. This dependence on injection method with harmful oil is not represented in currently applied foam models, which need further improvements for reliable prediction of foam for enhanced oil recovery.

Manipulation of Recrystallization and Network Formation of Oil-Dispersed Micronized Fat Crystals.

A detailed investigation was carried out on the modulation of the coupling between network formation and the recrystallization of oil-dispersed micronized fat crystal (MFC) nanoplatelets by varying oil composition, shear, and temperature. Sunflower (SF) and bean (BO) oils were used as dispersing media for MFC nanoplatelets. During MFC dispersion production at high shear, a significant increase in the average crystal thickness (ACT) could be observed, pointing to recrystallization of the MFC nanoplatelets. More rapid recrystallization of MFC occurred in the SF dispersion than in the BO dispersion, which is attributed to higher solubility of MFC in the SF oil. When the dispersions were maintained under low shear in narrow gap Couette geometry, we witnessed two stages of recrystallization (measured via rheo-SAXD) and the development of a local yield stress (measured via rheo-MRI). In the first stage, shear-enabled mass transfer induces rapid recrystallization of randomly distributed MFC nanoplatelets, which is reflected in a rapid increase in ACT (rheo-SAXD). The formation of a space-filling weak-link MFC network explains the increase in yield stress (assessed in real time by rheo-MRI). In this second stage, recrystallization slows down and yield stress decreases as a result of the formation of MFC aggregates in the weak link network, as observed by confocal Raman imaging. The high fractal dimension of the weak-link network indicates that aggregation takes place via a particle-cluster mechanism. The effects of oil type and shear on the recrystallization rate and network strength could be reproduced in a stirred bowl with a heterogeneous shear stress field, which opens perspectives for the rational manipulation of MFC thickness and network strength under industrial processing conditions.

Effect of Oil Type and Emulsifier on Oil Absorption of Steam-and-fried Instant Noodles.

The effects of four different frying oils and three emulsifiers on oil absorption by steam-and-fried instant noodles were evaluated. The blended oil (high oleic sunflower oil/soybean oil/palm oil = 24:25:1 (v/v/v)) containing approximately 50% oleic acid was chosen as the proper frying oil due to lower oil absorption by instant noodle compared to palm, soybean, and high oleic sunflower oils. Among the four oils, the interfacial tension between high oleic sunflower oil and instant noodle was the lowest (0.073 mN/m), resulting in the highest oil uptake (15.47%), while the lowest interfacial tension (0.30 mN/m) between blended oil and instant noodle resulted in the lowest oil uptake by the fried product (12.63%). Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) were used to observe surface properties and oil distribution. The instant noodle fried in blended oil was found to have uniform oil distribution and smooth surface. After selecting the proper frying oil, three emulsifiers (soybean lecithin, Tween-80, Span-80, at 0.2% (v/v)) were added to the blended frying oil. Adding emulsifier into frying oil significantly decreased the interfacial tension between frying oil and instant noodle. Among the three emulsifiers, addition of soybean lecithin resulted in the lowest interfacial tension (0.010 mN/m) and the highest oil uptake (18.36%). Therefore, from this study, we do not recommend adding emulsifier into frying oil.

The effect of oil type in diet in broiler chicken on pro-health and organoleptic properties of meat

The effect of oil type in diet in broiler chicken on pro-health and organoleptic properties of meat

Pulse Flour Based Emulsions – The Effect of Oil Type on Technological and Functional Characteristics

Pulse Flour Based Emulsions – The Effect of Oil Type on Technological and Functional Characteristics

The potential of culinary vegetable oils as herbicides in organic farming: the effect of oil type and repeated applications on plant growth

This study tested the herbicidal effects of raw and processed culinary oils (rapeseed oil, sunflower oil, olive oil, flax/linseed oils) on nine plant species (poppy, white clover, alyssum, lupin, buckwheat, mustard, oats, perennial ryegrass, tall fescue). Oils were also tested on weeds that naturally emerged from farm soil. Plants were coated with oil using a pressurized hand pump, then maintained in a glasshouse or outdoor plant facility until harvested approximately 5 weeks after oil application. All the oils tested caused a decrease in plant dry matter compared with water-sprayed control treatments, although there was some inconsistency in herbicidal effects among plant species, trials and growing conditions. Spraying plants with rapeseed oil on multiple occasions tended not to be more phytotoxic than only a single spraying. Raw or organic oils were not consistently more phytotoxic than processed versions of the same oil type. There was some evidence that negative effects of oils on plant growth were more apparent under warmer conditions. The results suggest that culinary oils could reduce the biomass of weeds in an environmentally friendly way that is permissible to organic growers. However, the herbicidal activity of these oils appears low, and the quantities required to obtain substantial weed control may not be economically viable in all instances.

Monitoring the formation of oil–water emulsions with a fast spatially resolved NMR spectroscopy method**Project supported by the Natural Science Foundation of Fujian Province, China (Grant Nos. 2016J01078 and 2017J05011), the Fundamental Research Funds for the Central Universities of China (Grant Nos. 20720160125 and 20720150018), and the National Natural Science Foundation of China (Grant No. 11705068).

In the present study, a fast chemical shift imaging (CSI) method has been used to dynamically monitor the formation of oil–water emulsions and the phase separation process of the emulsion phase from the excessive water or oil phase on the molecular level. With signals sampled from series of small voxels simultaneously within a few seconds, high-resolution one-dimensional (1D) 1H nuclear magnetic resonance (NMR) spectra from different spatial positions for inhomogeneous emulsion systems induced by susceptibility differences among components can be obtained independently. On the basis of integrals from these 1H NMR spectra, profiles obtained explicitly demonstrate the spatial and temporal variations of oil concentrations. Furthermore, the phase separation time and the length of the oil–water emulsion phase are determined. In addition, effects of oil types and proportions of the emulsifier on the emulsification states are also inspected. Experimental results indicate that 1D PHASICS (Partial Homogeneity Assisted Inhomogeneity Correction Spectroscopy) provides a helpful and promising alternative to research on dynamic processes or chemical reactions.

Effect of oil type on stability of high internal phase water-in-oil emulsions with super-cooled internal phase

ABSTRACTThis study considered the stability and rheology of a type of high internal phase water-in-oil emulsions (W/O) emulsion. The aqueous phase of the emulsions is a super-cooled inorganic salt solution. The oil phase is a mixture of industrial grade oils and stabilizer. Instability of these systems manifests as crystallization of the metastable dispersed droplets with time. This work focused on the effects of oil polarity and oil viscosity on the stability of these emulsions. Ten types of industrial oils, covering the viscosity range 1.4–53.2 cP, and with varying polarity, were used in combination with polymeric poly(isobutylene) succinic anhydride (PIBSA) and sorbitan monooleate (SMO)-based surfactants. The effect of oil relative polarity on rheological parameters of the emulsion was evident mainly in the emulsions stabilized using polymeric surfactant, whereas the oil viscosity did not show any significant effect. The optimum stability of the emulsions stabilized with SMO was achieved using high polar oils with a viscosity of 3 ± 0.5 cP. However, when using the PIBSA surfactant, the best emulsion stability was achieved with low polar, high viscosity oils.