Encapsulated Fat Research Articles

Influence of emulsifier on lipid oxidation in spray-dried microencapsulated O/W emulsions

Lipid oxidation limits the shelf-life of dried microencapsulated oils (DMOs), such as infant formula. However, it is poorly understood how lipid oxidation is affected by different types of emulsifiers. To improve our understanding, we prepared DMOs with different emulsifiers (whey protein isolate (WPI), pea protein isolate (PPI), and non-proteinaceous CITREM) and studied lipid oxidation in both the free and encapsulated fat. Only a small difference in oxidation rate was observed between these fat fractions for all formulations. We ascribed this to a non-discrete distribution of the fractions and the subsequent low fractionation selectivity as shown by Raman microscopy. The DMO with PPI showed hardly any oxidation during a 7-week incubation at 40 °C, whereas the DMOs with WPI and CITREM both reached significantly higher contents of oxidation products (lipid hydroperoxides, aldehydes, and epoxides). The enhanced stability of DMO-PPI could not be ascribed to the presence of phytic acid. In conclusion, we demonstrate the potential of using PPI to produce oxidatively stable DMOs.

Anatomical and Surgical Implications of the Usage of Bichat Fat Pad in Oroantral Communication, Maxillary, Palatal, and Related Surgeries-Narrative Review.

The buccal fat pad, also called the Bichat's fat pad (BFP), is an encapsulated fat mass located in the cheek. This type of specialized fat mass can be used both as a pedicular or free graft in various surgeries and approaches. Due to its easy access from the oral cavity approach, it is commonly used for oroantral and palatal fistula closure. The knowledge of its anatomy and surrounding tissues plays a role in its mobilization and suturing onto the desired defect in the palatal or maxillary region. The BFP is mostly associated with the primary approach used for a fistula or bone surgery. Alternatively, the procedure can be performed with a single approach incision, which does not compromise the appearance or the function of the operating or adjacent areas. The most important inclusion criteria for BFP usage and surgical limitations are highlighted. The BFP is used for multiple purposes in reconstructive and oncology surgery and also has its use in esthetic and facial contouring procedures. The amount, volume, and shape of the BFP are mostly associated with the scope of their usage. The aim of the following narrative review is to present the surgical and anatomical implications of fat pads in maxillary and palatal surgeries.

Alkyl chain length modulates antioxidant activity of gallic acid esters in spray-dried emulsions

Lipid oxidation is a well-recognized issue in dried food emulsions, such as infant milk formula. Antioxidants can be used to mitigate this issue; however, their efficiency in such complex systems is far from understood. In this study, antioxidant polarity is varied through the alkyl chain length of gallic acid esters (0–16 carbon atoms) incorporated to O/W emulsions that are subsequently spray-dried. During processing and subsequent storage of the samples, antioxidants with more than eight carbon atoms are effective. Both for encapsulated fat and surface free fat, we observe a slight cut-off effect, meaning that beyond eight alkyl groups, a more nonpolar antioxidant is slightly less effective. Depending on the antioxidant polarity, lipid oxidation is faster either in the encapsulated or in the surface free fat. The insights obtained contribute to understanding lipid oxidation in low moisture food emulsions, and thus lead to effective antioxidant strategies.

Particle size and fat encapsulation define the colloidal dispersibility and reconstitution of growing-up milk powder

Growing-up milk (GM) powders of contrasting colloidal behavior in aqueous suspension were studied by laser diffraction under wet and dry conditions. The reconstitution of the GM powders considered the interdependencies between particle size and the presence of encapsulated fat. The GM powders of low dispersibility presented fines associated with large particles. By contrast, the highly dispersible GM powder included fat encapsulated with fine particles (20 – 80 µm). Complementary analyses (morphological, SEM, spectroscopic, and thermal, DSA) analyses showed that the fine particles with free fat were more adhesive and presenetd poorer dispersibility, and lower soluble concentrations of macronutrients, eventually reducing the dispersibility in water.

Subcutaneous, abdominal, and thoracic encapsulated fat necrosis in bowhead whales Balaena mysticetus from Alaska, USA.

We describe a case series of encapsulated fat necrosis with subcutaneous, abdominal, and thoracic locations in 7 subsistence-harvested bowhead whales Balaena mysticetus. Masses had a variably-dense fibrous capsule surrounding necrotic adipocytes and calcium salts (saponification). One animal also had prior concussive injury, pleural fibrosis, and hepatic lipoma; the other animals had no significant findings. The described condition is uncommon in bowhead whales, with 7/575 (1.2%) observed from 1996 to 2015. The exact mechanisms of development of encapsulated fat necrosis in bowhead whales remain to be determined. Encapsulated fat necrosis has been reported in other baleen whales, humans, and cows. It is usually an incidental finding during post-mortem examination that needs to be differentiated from neoplastic and inflammatory lesions, as the latter may have public health implications. Assessment of further cases in bowhead whales and other baleen whales is warranted to better understand their pathogenesis.

Symptomatic Encapsulated Fat Necrosis: Unusual Cause of Abdominal Pain

Encapsulated fat necrosis can be can be found in the abdominal cavity and other parts of the body. It can be the cause of abdominal pain. We present a case of a patient with two encapsulated fat necrosis intra-abdominal in a patient with a history of three caesarean sections who consulted for abdominal pain. Encapsulated fat necrosis intraabdominal is thought to result from a traumatic or ischemic insult that causes degeneration of intra-abdominal fat tissues; in turn, the necrotic fatty tissue organizes within a thin or thick fibrous capsule. Encapsulated fat necrosis is most often follows exploratory laparotomies can be discovered by incidentally or during an exploratory laparoscopy.

In Vitro Study of “Protected Fats” Based on Lecithin and Calcium Alginate

Background: Today, the urgent tasks of feeding cattle is to increase milk yield, increase the fat content in milk, and improve the quality of other animal products. However, the recommended amount of fat is not enough during calving and during lactation of cows. This leads to the fact that the fat content of milk is reduced by 30%. The aim of the study : To study the behavior of encapsulated fats in model media corresponding to the gastrointestinal tract of cattle. Materials and methods: The study was conducted by direct gravimetric analysis using a Programix TX 50 muffle furnace. As model media for the gastrointestinal tract of cattle, standard pH titers were used, adjusted to the required pH value with 0.1 M solutions of hydrochloric acid/sodium hydroxide. Results: After analyzing the data obtained, it was found that in a slightly alkaline medium (pH range 7.4–7.8), the time for complete release of phospholipids is 12 hours. During experiment No. 2, the behavior of “protected fats” was revealed in model environments corresponding to physiological parameters of the gastrointestinal tract of cattle. The equivalent amount of phosphorus to phospholipids was 11.90%, which corresponds to a proportion of the liberated phospholipids of higher fatty acids equal to 97.30%. Conclusion: “Protected fats” reach the model environment of the small intestines of ruminants in an unchanged form, where capsule disintegration is observed, followed by the release of the phospholipid mixture. Full release of the encapsulated mixture in a slightly alkaline medium (pH 7.4–7.8) is achieved within 12 hours.

Dietary omega-3 fatty acids from linseed oil improve quality of post-thaw but not fresh sperm in Holstein bulls

Docosahexaenoic acid (DHA), a member of the n-3 fatty acid family present in fish oil, has several positive effects on bovine sperm, including membrane integrity, motility and viability, as well as cold sensitivity. Our objective was to investigate effects of varying amounts of omega-3 fatty acids from linseed oil, administered orally, on quality of fresh and frozen-thawed bull sperm. Twenty fertile Holstein bulls (874 ± 45.38 kg) were randomly and equally assigned to four groups and received encapsulated (rumen-protected) fats for 12 weeks, as follows: group P, 300 g palm oil; group Pl, 200 g palm oil + 100 g linseed oil; group pL, 100 g palm oil + 200 g linseed oil; and group L, 300 g linseed oil. Sperm quality of fresh and frozen-thawed semen was evaluated by routine assays including sperm motion characteristics (CASA), membrane integrity (eosin-nigrosin), membrane activity (hypo-osmotic swelling test; HOST) and malondialdehyde (MDA) content. There were no significant differences among groups in semen volume, sperm concentration or sperm quality parameters in fresh semen. However, after freezing-thawing, total and progressive motility in group P (59.61 ± 1.95 and 40.19 ± 2.48%, respectively; LSM ± SEM) were lower (P < 0.05) than in groups Pl (66.06 ± 1.95 and 47.53 ± 2.48%), pL (65.67 ± 1.95 and 47.48 ± 2.48%) and L (65.36 ± 1.95 and 47.62 ± 2.48)%, with no significant differences among the latter three groups. Furthermore, membrane integrity (eosin-nigrosin) and activity (HOST) were lower (P < 0.05) in group P (55.79 ± 2.15 and 42.19 ± 2.17%) compared to groups Pl (62.73 ± 2.15 and 48.93 ± 2.17%), pL (64.06 ± 2.15 and 50.01 ± 2.17%) and L (64.47 ± 2.15 and 49.68 ± 2.17%), with no significant differences among the latter three. Furthermore, there were more (P < 0.05) morphologically abnormal sperm in group P (25.99 ± 1.62%) than in groups Pl, PL and L (21.55 ± 1.62, 21.69 ± 1.62 and 20.90 ± 1.62%). In conclusion, feeding Holstein bulls 100–300 g linseed oil daily improved sperm cryotolerance.

Sonographic and CT findings of intraperitoneal focal fat infarction and its mimics

Objectives The term of intraperitoneal focal fat infarction (IFFI) is a group of self-limiting and relatively rare acute abdominal condition essentially characterized by infarction and/or torsion of the omentum and epiploic appendages. The purpose of this exhibit is to demonstrate the sonographic and CT findings of IFFI and its mimics. Methods IFFI represents the grouping of various acute abdominal conditions with the common denominator of spontaneous fatty tissue necrosis. We retrospectively reviewed the sonographic results in patients with acute abdominal pain, and selected uncommon entities such as greater omental infarction, lesser omental infarction, epiploic appendagitis or encapsulated fat necrosis. We also selected its mimics such as diverticulitis, appendicitis, inflammatory bowel disease, colon cancer or other miscellaneous conditions. Results Regardless of differences of its anatomical location, the sonographic appearances of IFFI show similar as a hyperechoic, solid, non-compressible, ovoid, or cake-like mass with a location that corresponds to the region of maximum tenderness. The integrities of adjacent organs differentiate IFFI from the hyperechoic fat in cases of its mimics. We demonstrate sonographic findings of IFFI using diverse cases, highlighting the differential diagnosis at each location. Most of the cases were also correlated with CT imaging. Conclusion Familiarity and recognition of the sonographic appearances of IFFI can provide guidance for appropriate conservative managements that are essential for preventing an unnecessary surgery.

Reducing stickiness in spray dried dairy emulsions

High-protein intake in early childhood may cause negative health effects in later life. However, low protein powdered follow-on milks are challenging to manufacture due to stickiness caused by increased free fat and lower glass transition points. Skim milk powder and palm oil emulsions, ranging from 0.25 to 5% w/w protein were assessed for their stability and subsequently spray dried to produce powders ranging from 1 to 20% w/w protein. Powders containing 2–8% w/w protein had high free fat levels despite the initial emulsion being stable, suggesting small adjustments in protein concentration can have a significant impact on emulsion stability during drying and atomisation. Reducing the protein content via substitution with lactose reduced the powders glass transition point (Tg) from 65 to 49 °C (powder contained 4%w/w protein, 67%w/w carbohydrate and 28%w/w fat). Substituting lactose with maltodextrin (DE6) at a 45%w/w level of inclusion increased the Tg of the powders from 50 to 113 °C, however, viscosity increased significantly. Interestingly, using glucose syrup (DE39) to substitute lactose at a 15%w/w level of inclusion, increased the powder Tg by 21 °C with no significant change in emulsion viscosity compared to a control with lactose as the sole carbohydrate. XPS analysis showed fat type (milk, palm, sunflower) influenced powder surface fat coverage. The inner fat contained increased levels of saturated fatty acids (palmitic and stearic) compared to the surface and encapsulated fat. In conclusion the Tg of low protein spray dried emulsions can be increased and the surface fat decreased, helping to reduce susceptibility to stickiness.

Fate of Free Fat Grafts with or without Adipogenic Adjuncts to Enhance Graft Outcomes.

Free fat grafting is popular, but it is still unclear how it works. Although focusing on graft survival seems an obvious direction for improving clinical results, the authors' research suggests that long-term volume retention is in part attributable to new fat regeneration. Measures to facilitate adipogenesis may therefore be equally important. To investigate the relative roles of survival and regeneration of fat grafts, the authors measured the fate of human lipoaspirate implanted into the scalps of immunodeficient mice, with and without stromal vascular fraction and a porcine extracellular matrix (Adipogel). Specifically, the authors were interested in volume retention, and the composition of implanted or regenerated tissue at 6 and 12 weeks. Free fat grafts exhibited poor volume retention and survival. Almost all of the injected human adipocytes died, but new mouse fat formed peripheral to the encapsulated fat graft. Adipogel and stromal vascular fraction improved proliferation of murine fat and human vasculature. Human CD34 stromal cells were present but only in the periphery, and there was no evidence that these cells differentiated into adipocytes. In the authors' model, most of the implanted tissue died, but unresorbed dead fat accounted substantially for the long-term, reduced volume. A layer of host-derived, regenerated adipose tissue was present at the periphery. This regeneration may be driven by the presence of dying fat, and it was enhanced by addition of the authors' adipogenic adjuncts. Future research should perhaps focus not only on improving graft survival but also on enhancing the adipogenic environment conducive to fat regeneration.

Application of DSC and GC methods for characterization of newly designed spray-dried pea protein-fat preparations formulated with different types of a carbohydrate component

In the study, spray-dried fat-filled protein-based powders consisting of pea protein isolate, vegetable oil and a carbohydrate component were obtained. Each group of model fat-filled powders was formulated with four different carbohydrates (Nutriose, inulin, polydextrose and trehalose). The formulations were kept for 6 months at 25 °C. In fats extracted from “fresh” powdered products and stored formulas, the following parameters have been determined: fatty acid composition, acid value, free fatty acid content, polyunsaturated-to-saturated fatty acids ratio and oxidation induction time in order to assess the stability of encapsulated fats. Fats extracted from pea protein-fat formulations showed a satisfactory hydrolytic stability. The most stable fats after storage were fats extracted from spray-dried fat-filled pea protein-based powders containing the mixture of palm and rapeseed oils formulated with inulin or trehalose. There is a significant relationship between the induction time and the unsaturated fatty acid content in fats extracted from fresh pea protein-fat formulas.

Lipoma of the fossa femoralis mimicking a femoral hernia. Report of 2 cases

IntroductionLipoma of the femoral fossa is uncommon. Often asymptomatic, femoral lipoma may growth within the circumscribed space of the femoral fossa causing pain and discomfort. A worsening pain caused by a lipomatous mass in the femoral area is a clinical feature that can mislead the diagnosis, resembling the more common condition of femoral hernia. MethodsTwo cases of symptomatic lipomas of the femoral fossa mimicking an incarcerated femoral hernia are presented. In both, Caucasian female, patients clinical examination and ultrasound of the femoral region revealed a painful neoplasm suspected for incarcerated femoral hernia. ResultsIntraoperatively, a mass of encapsulated fat arising from the bottom of the fossa femoralis was found. No visceral protrusion through the femoral ring could be documented. The neoplasms were removed in toto. Histology of the excised specimens evidenced the diagnosis of femoral lipomas suffering by chronic compressive damages. In a midterm postoperative follow up, both patients were symptom- free. DiscusionA correct preoperative diagnosis of femoral lipoma is challenging, even following an accurate diagnostic pathway. The cases highlighted herewith seem to confirm that lipoma of the femoral fossa can be mistaken with a femoral hernia. ConclusionsThe clinical and histological features evidenced could result helpful in the differentiation of a lipomatous mass of the femoral fossa from a genuine femoral hernia.

The role of lecithin degradation on the pH dependent stability of halofantrine encapsulated fat nano-emulsions

We report on the successful incorporation of the antimalarial drug, halofantrine, into laboratory based soybean oil emulsions which were designed to mimic the commercially available parenteral fat emulsion, Intralipid®. A high pH (minimum of pH 9, preferable pH of 11) was required for the drug laden emulsion to remain stable on storage and also to resist breaking under various stresses. Ageing of lecithin samples on storage was noted to result in degradation and a decrease in pH. We argue that this is the main reason for a similar decrease in pH for lecithin based emulsions and subsequent instability in drug laden emulsions. As expected, incorporation of the drug (halofantrine) resulted in lower stability. The (intensity weighted) particle size increased from 281nm for the drug free emulsion to 550nm following a loading of 1gL−1 of halofantrine, indicative of a lowering in stability and this was reflected in a shorter shelf life. Interestingly, incorporation of even higher concentrations of drug then resulted in better stability albeit never as stable as the drug free emulsion. We also report on unusual and complex surface tension behaviour for fresh lecithin where multiple critical concentration points were observed.

Storage-induced caking of cocoa powder

Cocoa powders are highly subjected to caking, a phenomenon of solid particles agglomeration that impairs powder functionalities such as rehydration and flowing properties. This study aimed at identifying the main caking mechanisms occurring during storage of cocoa powders, according to their fat content and water activity, as well as storage temperature. The formation of caked powder was monitored at macroscopic scale by sieve analysis, showing that caking was significant only for fatty powders at 40 °C, in agreement with a caking mechanism controlled by fat melting. The similarity of results obtained at 0.2 and 0.7 water activity indicated that the humidity caking mechanism was not significant for these powders. Observations performed by TEM evidenced the formation of fat bridges, confirming the occurrence of the fat melting mechanism. Then, solvent extraction techniques designed to quantify fat fractions permitted to highlight that storage caused the conversion of encapsulated fat into free fat. At temperatures sufficient to melt cocoa fat (40 °C), this newly formed free fat migrates toward cocoa particle surface, enhancing its fat coverage, hence making cocoa particle sticky and prone to cake. Finally, XPS analysis of the extreme surface of cocoa powders confirmed that two conditions should be met to trigger significant cocoa powder caking: high fat content and elevated storage temperature.

Skin Ultrasound Features of Encapsulated Fat Necrosis

Skin Ultrasound Features of Encapsulated Fat Necrosis

Subcutaneous encapsulated fat necrosis.

Key Clinical MessageWe have described subcutaneous encapsulated fat necrosis, which is benign, usually asymptomatic and underreported. Images have only been published on two earlier occasions, in which the necrotic nodules appear “pearly” than the cloudy yellow surface in present case. The presented image may help future surgeons to establish the diagnosis peroperatively.

Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage

The effect of carbonation (1000 and 2000 ppm) on whole milk concentrate and the resultant spray dried whole milk powder (WMP) was investigated in this research. Carbonation was found to produce WMP with reduced surface fat content, dispersibility, solubility and true density, and increased occluded air content. During accelerated storage at 37 °C for 18 weeks, the surface coverage of fat on powder particles increased from 51, 29 and 8 to 94, 88 and 69% (WMP without treatment and treated with 1000 ppm and 2000 ppm CO2 respectively) due to the release and spreading of encapsulated fat. In addition to the release of fat onto the surface, microscopy observations showed the migration of free fat into the powder particle vacuoles. Meanwhile, dispersibility and solubility of the powders decreased during storage for 18 weeks. These results suggest that carbonation may result in powders with better shelf life due to the reduced surface fat content. Improvements in functional properties was not observed, possibly due to the fine size of the powders (<15 μm) that may have masked the positive effect of carbonation.

Cocoa powder surface composition during aging: A focus on fat

The surface of 11wt.% fat cocoa particles was thoroughly investigated during a 2-month storage at 20 and 40°C and at aw=0.2. Surface fat migration was evidenced only for powders stored at 40°C by X-ray Photoelectron Spectroscopy. This was confirmed by ToF-SIMS, which allowed visualizing bigger fat patches at the surface of 40°C-stored powders. These observations emphasize that fat need to be under a melted form to move toward the surface during storage. However, an increase in the free fat content was observed at both 20°C and 40°C. These results suggest rearrangements of particle structure during storage; free fat being more accessible to solvents at both temperatures. Confirmation was done by Scanning and Transmission Electron Microscopy images. Free and encapsulated fat were also extracted and analyzed during storage and no significant difference in fatty acids distribution (C16, C18, C18:1, C18:2) was observed by gas chromatography.

Interdisciplinary Differential Diagnosis and Care of a Patient with Atypical Delusional Parasitosis due to early HIV-related Dementia

Objective: To provide a differential diagnosis and recommendations for care for an individual with suspected delusional parasitosis secondary to human immunodeficiency virus (HIV). Method: A 62-year-old male with sexually acquired, chronic, and well-managed HIV infection was referred for neuropsychological evaluation and treatment recommendations following extensive self-manipulation of a sternoclavicular cystic mass and superficial skin lesions over most of his body. The patient reported that he had pulled long calcified tendrils out of the mass over a period of several weeks and that “encapsulated fat” was flowing beneath his skin. Results: Numerous lab panels were negative for any acute medical pathology. Clinical neuroimaging was unremarkable. Neuropsychological evaluation revealed a profile consistent with mild neurocognitive disorder due to HIV. Medical and behavioral recommendations were made for the management of delusional thought processes consistent with atypical delusional parasitosis and other symptoms. The patient was responsive to carefully crafted provider feedback and his delusional and somatic symptoms decreased significantly with risperidone. Conclusions: This case illustrates the utility of neuropsychological assessment and provider feedback in the diagnosis and care of HIV-related neurocognitive disorder, the context of a delusional disorder.