Freeze-dried Research Articles

High specific surface area carbon aerogel derived from starch for methylene blue adsorption and supercapacitors

Starch based carbon aerogel has attracted significant attention due to the wide source, environmental friendliness and low price of raw materials. Here, starch based carbon aerogel was fabricated by graft reaction and cross-linking reaction of starch. The network structure of starch hydrogel was optimized through graft and cross-linking reaction. After freeze drying and high temperature carbonization, the obtained carbon aerogel that carbonized at 800 °C showed a specific surface area of 1508 m2·g−1 without activation which is far higher than that of other unactivated carbon aerogels. The starch based carbon aerogel carbonized at 800 °C exhibited superior methylene blue adsorption ability with a maximum adsorption capacity of 963.5 mg·g−1 as a result of its rich surface functional groups, high specific surface area, and reasonable pore size distribution. Furthermore, the carbon aerogel carbonized at 700 °C exhibited excellent electrochemical performance with a specific capacitance of 180.1 F·g−1 at a current density of 1 A·g−1as electrode materials for supercapacitors. Overall, this work provides a new method to prepare high performance starch based carbon aerogel.

The Evolution of Nanocrystalline Drug Delivery System

Developing nanocrystalline drug delivery technologies is a noteworthy advancement in pharmaceutical science. The nanocrystalline formulations aim to improve therapeutic efficacy, pharmaceutical solubility, and bioavailability. We develop many methods for their fabrication, with top-down, bottom-up, and combination procedures, beginning with reasoning behind nanocrystalline approaches. In this type of review, we focused on the progress of nanocrystalline drug delivery systems in various years by applying different techniques which started in 1990 and what dosage forms are still made by this technology. It is found that various other techniques are also there manufacturing of drug Nanocrystals through years of investigation made by specialists. The researchers found methods such as Top-down, bottom-up, combination, solvent displacement technology, fluidised bed technology, freeze drying, spray drying, electrodynamic technique, and melt emulsification. Every process has advantages and disadvantages, therefore selecting the proper technology is critical to produce drug nanocrystals successfully. Keywords: Nanocrysyals, CT, Bottom-up, Top-Down, HPH, Nanocarriers

Stabilization of the pharmaceutical finished dosages form by using various techniques

The stabilization of pharmaceuticals means that the drug product is physically, chemically and microbiologically stable at the recommended storage condition throughout the predefined shelf life of the product. Pharmaceutical formulations irrespective of its physical states have been used for their efficacy and safety so for as its therapeutic activity is concern. Stability of dosage forms is the ability of drugs to remains unaffected by environmental condition viz. temperature, humidity and microbiological contamination. This research work is an attempt to stabilize the drug product at controlled room temperature for the drug product which is stable at refrigerated storage condition. Hence the aim of present study was development and stabilization of the drug product at room temperature. Investigation of alternate manufacturing processes for stabilization of the drug product at controlled room temperature was one of the objectives of the work. Keywords: Stability, shelf life, lyophilization, freeze drying

New insights into how freeze-drying and cryo-milling affects the fine structure and digestibility of gelatinized starch

Freeze-drying (FD) and cryo-milling (CM) are common methods for preparing powder gelatinized starch samples. This study investigates the structural characterization of raw/gelatinized maize starches and digestibility after FD/CM processes to elucidate their effect on starch digestibility determination. Results showed that FD slightly increased digestibility, while higher initial glucose content in CM samples, especially for gelatinized samples. Only FD retained the granular morphology and relative crystallinity (RC), while gelatinized-FD decreased RC by 75%. CM decreased RC by 12%, while gelatinized-CM decreased it by 97%. Combined with short-range and chain structural results, FD tended to disrupt internal connected chains through volume stress, while CM cleaved glycosidic bonds in external chain. Stretched chains in gelatinized starch promoted the breakage of chains during shearing and their efficient binding with digestive enzymes. These findings would provide a basis for pre-treatment of powder samples and processes of starch- rich foods.

Effect of dipping pre-treatments and drying methods on Aronia melanocarpa quality

This study examined the impact of different dipping pre-treatments (PO: potassium carbonate-olive oil emulsion, HW: hot water) and drying methods (sun, oven, hot air, and freeze) on aronia berry quality. Freeze-drying showed the highest process yield (29.07%–29.43%), while sun-drying had the lowest (24.60%–25.74%). PO pre-treatment showed superior moisture and water activity reductions across all drying methods. Notably, it enhanced carotenoid levels (PO: 399.5, HW: 371.4 mg BCE/kg), antioxidant activity (PO: 9602.8, HW: 9403.3 mg TE/kg), total phenolics (PO: 38176.5, HW: 34804.0 mg GAE/kg) and flavonoids (PO: 6537.1, HW: 6141.5 mg CE/kg) during freeze-drying. Additionally, PO-treated samples exhibited superior rehydration properties, with a ratio of 293.32% and a 1.01 g/g capacity. On the other hand, HW pre-treatment increased ascorbic acid levels (PO: 377.0, HW: 391.7 mg/kg). The highest quality dried aronia berries are generally observed in PO-treated samples, especially in freeze drying, followed by hot-air, oven, and sun drying processes.

Innovative hybrid strategy for quality improvement of Goji tea: ultrasonic-ethyl oleate pretreatment combined with heat pump drying.

Goji berries, renowned for their nutritional benefits, are traditionally dried to extend shelf life and preserve quality. However, conventional drying methods often result in uneven drying, color loss and reduced rehydration capacity. This study investigates an innovative hybrid strategy combining ultrasonic-ethyl oleate (US+AEEO) pretreatment with heat pump drying (HPD) to enhance the drying process of Goji berries. Fresh Goji berries underwent US+AEEO pretreatment, which significantly disrupted the waxy layer, enhancing drying efficiency and water infiltration during rehydration. Compared to freeze drying (FD), HPD combined with US+AEEO pretreatment resulted in higher retention of total polyphenol content (TPC) and total flavonoid content (TFC) in the Goji soaking soup. Specifically, the HPD-US+AEEO samples exhibited the highest TPC and TFC levels, significantly outperforming FD samples. Additionally, the DPPH and ABTS antioxidant assays demonstrated higher scavenging activities in HPD-US+AEEO samples. The rehydration kinetics revealed that HPD samples had a superior rehydration rate and final moisture content compared to FD samples. Low-field nuclear magnetic resonance and magnetic resonance imaging analyses confirmed enhanced water distribution and higher mobility in HPD-US+AEEO samples. Scanning electron microscopy indicated a more porous structure in US+AEEO-treated samples, facilitating better water absorption and functional component retention. The combination of US+AEEO pretreatment with HPD significantly improves the drying process of Goji berries, enhancing nutrient retention, color preservation and rehydration properties. This innovative drying method offers a promising solution for producing high-quality dried Goji berries, benefiting both the food industry and health-conscious consumers. © 2024 Society of Chemical Industry.

Effects of multiphase microwave drying on the microstructure of Chinese yam: A study based on X-ray micro-computed tomography technology

To address the issues of long drying time and high equipment costs present in freeze drying and freeze drying-microwave vacuum combined drying techniques, as well as to obtain higher-quality dried products, multiphase microwave drying (MMD) has been proposed. This study investigated the effects of MMD at different transition point moisture content levels (0.36, 0.59, and 0.79 g/g d.b.) on the microstructure and texture of dried Chinese yam. Using freeze drying (FD), microwave freeze drying (MFD), and microwave vacuum drying (MVD) as controls, X-ray micro-computed tomography (micro-CT) visualized and quantified Chinese yam’s structure across drying methods. The results indicated that as the transition point moisture content increased, the porosity and connected pore area and volume decreased, while non-connected pore area and volume increased. Chinese yam samples obtained from MMD scheme I (transition point moisture content of 0.36 g/g d.b.) exhibited a uniform and porous structure with a high total porosity (48.19 ± 0.32%), similar in hardness and shrinkage to freeze-dried yams, preserving microstructural integrity. MMD reduced drying time and maintained the quality of dried Chinese yam compared to FD, MVD, and MFD, highlighting its potential as a cost-effective method for producing premium dried Chinese yam products.

Benznidazole-Loaded Polymeric Nanoparticles for Oral Chemotherapeutic Treatment of Chagas Disease.

Chagas disease (CD) is a worldwide public health problem. Benznidazole (BZ) is the drug used to treat it. However, in its commercial formulation, it has significant side effects and is less effective in the chronic phase of the infection. The development of particulate systems containing BZ is therefore being promoted. The objective of this investigation was to develop polymeric nanoparticles loaded with BZ and examine their trypanocidal impact in vitro. Two formulas (BNP1 and BNP2) were produced through double emulsification and freeze drying. Subsequent to physicochemical and morphological assessment, both formulations exhibited adequate yield, average particle diameter, and zeta potential for oral administration. Cell viability was assessed in H9C2 and RAW 264.7 cells in vitro, revealing no cytotoxicity in cardiomyocytes or detrimental effects in macrophages at specific concentrations. BNP1 and BNP2 enhanced the effect of BZ within 48 h using a treatment of 3.90 μg/mL. The formulations notably improved NO reduction, particularly BNP2. The findings imply that the compositions are suitable for preclinical research, underscoring their potential as substitutes for treating CD. This study aids the quest for new BZ formulations, which are essential in light of the disregard for the treatment of CD and the unfavorable effects associated with its commercial product.

Modification Technique Influence on the Adsorption Capability of Organobentonites for Reactive and Direct Dyes

In this study, the adsorption of reactive and direct dyes from synthetic textile wastewater using organobentonites modified by two different routes was studied. Except for the drying step, the synthesis conditions were the same, and organobentonites were synthesized by employing a cationic surfactant at a level corresponding to the entire cation exchange capacity of bentonite under microwave irradiation. In the final step, the samples were dried using either a freeze dryer or an air dryer. The structural characteristics of the organobentonites were determined via XRD and FTIR analyses. The obtained equilibrium data indicated that the adsorption process fitted to the Langmuir isotherm model for both dyes. Although the results indicated that both organobentonites adsorbed two of the dyes, the freeze-dried sample could serve as a more effective adsorbent for removing reactive and direct dyes from wastewater.

Soy Flour, a Support for Freeze Drying of Acetobacter Pasteurianus Starter for Cocoa Fermentation in Côte d’Ivoire

Starters are of great economic importance to our society because of their use in various sectors. It is then important to maintain their viability during the manufacturing process and storage. Freeze drying is one method that is commonly used to preserve bacteria. In this study, various flours were compared with two known cryoprotectants, mannitol, and saccharose, for their cryoprotective potential for acetic acid bacteria. A strain of Acetobacter pasteurianus was grown in YEPG broth and centrifuged. The pellet was then collected and mixed with 20% saccharose, 20% mannitol, a combination of 10% mannitol with corn flour, sorghum flour, millet flour, rice flour, soy flour, a combination of 20% saccharose with maize flour, sorghum flour, millet flour, rice four, soy flour. The freeze-dried starters were stored at room temperature (25 °C), and viability was checked weekly after freeze drying for a storage period of 5 weeks. The results show that sorghum flour, soy flour, and maize flour had survival rates in the order of 73%–78% when used alone. Soy flour alone helped maintain the viability of the strain above 50% during storage for 4 weeks. Soy flour could be used as new potential support for the freeze-drying of Acetobacter pasteurianus. This could help solve one of the many problems in the cocoa culture.

Development of novel hybrid nanomaterials with potential application in bone/dental tissue engineering: design, fabrication and characterization enriched-SAPO-34/CS/PANI scaffold

ABSTRACT Fe-Ca-SAPO-34/CS/PANI, a novel hybrid bio-composite scaffold with potential application in dental tissue engineering, was prepared by freeze drying technique. The scaffold was characterized using FT-IR and SEM methods. The effects of PANI on the physicochemical properties of the Fe-Ca-SAPO-34/CS scaffold were investigated, including changes in swelling ratio, mechanical behavior, density, porosity, biodegradation, and biomineralization. Compared to the Fe-Ca-SAPO-34/CS scaffold, adding PANI decreased the pore size, porosity, swelling ratio, and biodegradation, while increasing the mechanical strength and biomineralization. Cell viability, cytotoxicity, and adhesion of human dental pulp stem cells (hDPSCs) on the scaffolds were investigated by MTT assay and SEM. The Fe-Ca-SAPO-34/CS/PANI scaffold promoted hDPSC proliferation and osteogenic differentiation compared to the Fe-Ca-SAPO-34/CS scaffold. Alizarin red staining, alkaline phosphatase activity, and qRT-PCR results revealed that Fe-Ca-SAPO-34/CS/PANI triggered osteoblast/odontoblast differentiation in hDPSCs through the up-regulation of osteogenic marker genes BGLAP, RUNX2, and SPARC. The significance of this study lies in developing a novel scaffold that synergistically combines the beneficial properties of Fe-Ca-SAPO-34, chitosan, and PANI to create an optimized microenvironment for dental tissue regeneration. These findings highlight the potential of the Fe-Ca-SAPO-34/CS/PANI scaffold as a promising biomaterial for dental tissue engineering applications, paving the way for future research and clinical translation in regenerative dentistry.

Fabrication of PTFE + TiO2/Ag coatings on 316L/polydopamine with advanced mechanical, bio-corrosion, and antibacterial properties for stainless steel Catheters

This study explores the corrosion resistance and antibacterial properties of a PTFE + TiO2/Ag coating applied to 316 L stainless steel. To enhance adhesion, a polydopamine interlayer was chemically deposited onto the steel surface. The PTFE + TiO2 coating was subsequently applied through immersion, followed by the deposition of silver nanoparticles using a chemical method. Optimization of the polydopamine interlayer involved varying temperature, time, stirring speed, and drying parameters. The optimal conditions for the polydopamine interlayer were determined to be 60 °C for 1 h, 300 rpm stirring, and 24-h drying in a freeze dryer. Analytical results demonstrated that both the PTFE + TiO2 and PTFE/PTFE + TiO2/Ag coatings exhibited exceptional corrosion resistance, with corrosion currents of 3.3 × 10−5 and 3.2 × 10−4 μA/cm2, respectively. Antibacterial assessments showcased the remarkable ability of the PTFE/PTFE + TiO2/Ag coating, containing 5% silver content, to effectively inhibit bacterial penetration within a 6.5 mm radius. Furthermore, this coating displayed a water contact angle of 143°, classifying it as a hydrophobic coating. The photocatalytic efficiency (Rs) was determined to be 3.18 × 10−3 A/W, a performance level comparable to that of a standard UV sensor. These findings underscore the substantial enhancements in corrosion resistance, antibacterial performance, and hydrophobic characteristics achieved with the PTFE + TiO2/Ag coating, particularly through the novel optimization of the polydopamine interlayer. This coating exhibits great promise for multifunctional protective applications in diverse fields, particularly demonstrating its suitability for implants and bio-coatings.

Comparison of different drying pretreatment combined with ultrasonic-assisted enzymolysis extraction of anthocyanins from Lycium ruthenicum Murr.

Extraction of anthocyanins from Lycium ruthenicum Murr. (L. ruthenicum) is a notable challenge in food production, requiring methods that balance efficiency and safety. In this study, we conducted a comparative analysis the extraction of anthocyanins by natural air drying (NAD), vacuum freeze drying (VFD), hot air drying (HAD), and vacuum microwave drying (MVD) combined with ultrasonic-assisted enzymolysis extraction (UAEE). The results demonstrated that the extraction yield and antioxidant activity of anthocyanins were significantly higher in VFD. This phenomenon can be attributed to the modification of raw material’s microstructure, leading to an increased extraction yield of specific anthocyanins such as Cyanidin-3-galactoside, Delphinidin chloride, Cyanidin, and Petunidin. According to the pretreatment results, the extraction process of anthocyanins was further optimized. The highest yield (3.16 g/100 g) was obtained in following conditions: 0.24 % pectinase, 48 °C, solid:liquid = 1:21, and 21 min ultrasonic time. This study improves the commercial value and potential application of L. ruthenicum in food industry.

The occurring of astringency during persimmon pulp drying and its correlation with tannin derivatives

Drying persimmon pulp causes an increase in astringency, which is a great concern for persimmon manufacturers. This research investigates the increment in astringency observed during three drying technologies, freeze, vacuum and hot air drying, respectively, and proposes two mitigation pretreatments. The phenols in persimmon samples were correlated with their astringent level measured by tannin content, mean degree of polymerization (mDP) and degree of galloylation (DG). The astringency of fresh persimmon pulp increased four times after freeze drying, which is the least compared to hot air and vacuum drying. However, pH adjustment and pectinase hydrolysis can effectively mitigate the astringent taste. The best pre-treatment was pectinase hydrolysis since it decreased the mDP to 4.7 and DG to 13 %, similar to the level of fresh pulp. The acidic pH treatment (pH=2) can also significantly decrease the astringent level, however, the taste perception also changed dramatically. An HPLC-MS-DAD analysis has identified and quantified the phenol profile of dried persimmon, and the concentration of small molecular weight phenols was negatively correlated to the tannin content, thus astringent level. A further multivariate analysis including tannin concentration, phenols quantification and taste simulation by e-tongue confirmed that pectinase pretreatment has the least increment in astringency and similar taste perception.

Effect of Different Drying Techniques on Quality Attributes of Ready to Reconstitute (RTR) Coffee Mix

Coffee is one of the most ubiquitous and culturally significant beverages worldwide, transcending borders and influencing societies in myriad ways. Ready-to-reconstitute (RTR) coffee, often referred to as instant coffee, occupies a unique and significant niche in the global coffee market. In the present study, A mixture of Arabica to Robusta coffee beans in the ratio of 70:30 was found most suitable for manufacture of ready to reconstitute coffee mix. The concentrated coffee decoction prepared using this mixture is to be blended with concentrated milk (30%TS) in the ratio of 1:5 and dried using vacuum tray dryer, tray dryer and freeze dryer. The coffee mix is vacuum-dried at 30 to 45 degrees Celsius with a vacuum of 600 to 650 mm of Hg, gives better quality of dried product. The optimized final product has better rheological and physico chemical characteristics. In present study found that ready to reconstitute coffee mix has solubility in hot water 26.4 seconds and 2.74 minutes in cold water at 16◦C. The freeze-dried coffee mix powder exhibited reduced flowability 42.08 seconds compare to vacuum try dried and tray-dried coffee mix power that was 47.41 and 46.27 seconds respectively. Same as bulk density of freeze-dried powder (0.64 g/cm3) found lowest compare to vacuum tray dried (0.78 g/cm3) and tray dried (0.82 g/cm3) coffee mix powder.

Development of PLA/HA porous scaffolds with controlled pore sizes using the combined freeze drying and sucrose leaching technique for bone tissue engineering

The combination of freeze drying and sucrose leaching technique was employed to fabricate PLA/HA scaffolds with controlled pore size. The influence of the HA content and sucrose size on the scaffold properties was investigated. The fabricated scaffolds showed porous properties with a porosity of 44% to 58% and pore size of 461 μm to 688 μm. The results indicated that the scaffolds possessed favorable porous properties, illustrated by good interconnectivity, appropriate pore size, and suitable porosity. These characteristics were crucial for facilitating bone cell growth and promoting the formation of new tissue within the scaffold structure. The compressive modulus of the scaffolds was examined and found to be in the range of 3.35 MPa to 5.75 MPa. Furthermore, the degradation behavior of the scaffolds was studied for 28 days in a Phosphate Buffered Saline solution. The results showed that the degradation rate was varied in the range of 6% to 14%. The water uptake of the scaffolds exhibited a range between 180% and 200%. Enhancement in water uptake was observed with higher HA content and increased sucrose size. Consequently, the scaffolds developed in this study hold promise as optimal candidates for bone tissue engineering applications.

Development of an Apple Snack Enriched with Probiotic Lacticaseibacillus rhamnosus: Evaluation of the Refractance Window Drying Process on Cell Viability.

The objective of this study was to develop a dried apple snack enriched with probiotics, evaluate its viability using Refractance Window (RWTM) drying, and compare it with conventional hot air drying (CD) and freeze-drying (FD). Apple slices were impregnated with Lacticaseibacillus rhamnosus and dried at 45 °C using RWTM and CD and FD. Total polyphenol content (TPC), color (∆E*), texture, and viable cell count were measured, and samples were stored for 28 days at 4 °C. Vacuum impregnation allowed for a probiotic inoculation of 8.53 log CFU/gdb. Retention values of 6.30, 6.67, and 7.20 log CFU/gdb were observed for CD, RWTM, and FD, respectively; the population in CD, RWTM remained while FD showed a decrease of one order of magnitude during storage. Comparing RWTM with FD, ∆E* was not significantly different (p < 0.05) and RWTM presented lower hardness values and higher crispness than FD, but the RWTM-dried apple slices had the highest TPC retention (41.3%). Microstructural analysis showed that RWTM produced a smoother surface, facilitating uniform moisture diffusion and lower mass transfer resistance. The effective moisture diffusion coefficient was higher in RWTM than in CD, resulting in shorter drying times. As a consequence, RWTM produced dried apple snacks enriched with probiotics, with color and TPC retention comparable to FD.

Drying effects on physicochemical and functional properties of cuttlefish (Sepia officinalis) ink powder

This study investigated the physicochemical, functional, and organoleptic properties of cuttlefish (Sepia officinalis) ink powder prepared by freeze drying and hot air tray drying. Key proximate and physicochemical properties were measured to assess differences due to drying method. In addition, organoleptic tests were conducted on cuttlefish ink powder incorporated into spaghetti sauce. Freeze-dried powders had slightly higher moisture (9.86 %) than tray-dried powders (7.65 %) and more ash (15.04 versus 13.19 %). Both samples had ∼43 % protein, a light-brown to black color and a pH of 5.5–5.6 when rehydrated. There were no differences in loose or tapped density and Hausner ratios of 1.30–1.35 suggest the powders had ‘passable’ flow. Overall protein solubility varied with pH and freeze-dried materials generally had greater solubility. FT-IR showed no differences in peaks derived from organic components. FE-SEM showed both samples had spherical granules that formed 100–200 nm clusters; however, the surface texture of tray-dried powders was rougher than the freeze-dried samples. Consumer tests showed higher overall likability for spaghetti sauce with fresh ink compared to dried ink powders. Differences were attributed more to texture than to flavor or appearance. Cuttlefish ink can be utilized in the food industry, particularly as a natural flavor, food coloring or additive.

Enhancing Microwave Freeze Drying: Exploring Maximum Drying Temperature and Power Input for Improved Energy Efficiency and Uniformity

AbstractThe pursuit of energy-efficient and uniform processing drives ongoing research in microwave-assisted freeze drying (MWFD). While microwave application is acknowledged for its potential to reduce energy consumption of freeze drying applications, it introduces new challenges to gentle processing, particularly in achieving uniformity of processing due to the inherent uneven microwave field distribution in the drying chamber. This study investigates the impact of maximum drying temperature (Tmax) and microwave power input on energy consumption and uniformity in temperature-controlled MWFD. Experimental results reveal that shorter equilibration times associated with higher Tmax significantly amplify the inhomogeneity of temperature distribution. Further, higher Tmax was associated with a significant reduction in total energy demand of MWFD. Despite noticeable trends, microwave power input did not yield statistically significant differences in energy consumption or uniformity. The limited range of explored values, combined with the temperature-controlled nature of the process, may have rendered a potential influence of microwave power input negligible. This research elucidates the extent of inhomogeneity in MWFD, with implications for achieving uniform, gentle drying. It highlights the critical role of temperature control in MWFD. The study contributes to advancing the understanding of optimal processing in temperature-controlled MWFD.

Process optimization for developing ultrasound assisted and microwave dried encapsulated flaxseed oil and its storability

AbstractTechnological advancement in encapsulating vegetable oil enriched with PUFA has become a new trend to improve stability, preservation, and food application. For microencapsulation of flaxseed oil, spray and freeze drying have been extensively used; however, in this study, ultrasonication along with microwave drying had a significant impact on the encapsulation efficiency (%) and dissolution time (min) of the powder. Analysis of experimental data revealed the optimized condition of microencapsulated flaxseed oil powder at 4.5 g maltodextrin/g of whey protein concentrate, .208 mL oil/g of wall material, and 14 min ultrasonication time. In addition, 6 min of microwave drying at 60 W provided 85.4% encapsulation efficiency, 1.98 meq/kg of oil peroxide value, 4.92 color difference, and 7.08 min dissolution time for the encapsulated powder. Storage studies for 21 days revealed that the peroxide value of raw oil increased by 13 times, whereas microencapsulated powder had only a twofold increase which demonstrated its higher stability when compared with bulk flaxseed oil.Practical applicationsFlaxseed oil is rich in omega‐3 fatty acids, however has poor stability. Encapsulation of flaxseed oil will enhance stability, longer shelf life, and health benefits. Encapsulated oil can be used in dairy and bakery products to increase omega‐3 fatty acids intake and enhance the nutritional values of final products. The current work will recommend the food industries to prepare omega‐3 fatty acids‐rich foods by incorporating encapsulated flaxseed oil.