Influence Of Vegetable Oils Research Articles

РАСТИТЕЛЬНЫЕ МАСЛА ИЗ СЕМЯН ТЫКВЫ, РАСТОРОПШИ И ЗАРОДЫШЕЙ ПШЕНИЦЫ В РАЦИОНАХ ПЛЕМЕННЫХ КУР КРОССА «ХАЙСЕКС КОРИЧНЕВЫЙ»

The influence of vegetable oils from pumpkin seeds, milk thistle and wheat germ on the egg productivity of breeding hens, the lipid composition of hatching egg yolks, lipid metabolism and the activity of antioxidant enzymes was studied. When sunflower oil was replaced by the studied oils in the experimental groups, the egg production of chickens and the yield of hatching eggs increased, and the optimization of the fatty acid composition of egg yolks was recorded in comparison with the control group. A decrease in the content of cholesterol, low-density lipoproteins (LDL) and triglycerides in the blood serum of breeding chickens was found, as well as an increase in the antioxidant status of the body. The profitability of the production of daily pullets of the final hybrid of the “Highsex Brown” cross increased in the experimental groups by 2.28–5.52% relative to the control.

Influence of Vegetable Oils on In Vitro Performance of Lutein-Loaded Lipid Carriers for Skin Delivery: Nanostructured Lipid Carriers vs. Nanoemulsions.

Nanostructured lipid carriers (NLC) were prepared from solid lipid (glyceryl monostearate, GMS) and vegetable oils, including palm oil (PO), rice bran oil (RBO) or virgin coconut oil (VCO), at different ratios (95:5, 90:10 and 80:20), while nanoemulsions (NE) were prepared with sole vegetable oils. After production, the particle size of the lutein-free NLC and NE was found to be between 100 and 150 nm and increased after loading with lutein. An increase in oil loading in NLC reduced the particle size and resulted in a less ordered lipid matrix and an increase in % entrapment efficiency. From the stability study, it was observed that the types of oils and oil content in the lipid matrix had an impact on the chemical stability of lutein. Regarding the release study, lutein-loaded NE showed higher release than lutein-loaded NLC. Both NLC and NE prepared from VCO exhibited higher release than those prepared from PO and RBO, respectively (p < 0.05). In contrast, among the formulations of NLC and NE, both lutein-loaded NLC and NE prepared from RBO showed the highest permeation through the human epidermis due to the skin enhancement effect of RBO. Based on all the results, the lipid nanocarriers composed of RBO could effectively enhance the chemical stability of lutein and promote drug penetration into the skin.

Aggressive effect of vegetable oils and organic fatty acids on cement-sand mortar and concrete

Vegetable oils have a destructive effect on the strength properties of cement-sand mortar and hardened concrete, even with relatively short-term exposure. The degree of exposure depends on the type of oil, the viscosity of the oil, the quantitative ratio of fatty acids and their position on the triacylglycerin radical, the duration of exposure, and other factors. The aim of the study is to identify the intensity of the aggressive effect of vegetable oils (corn, olive and palm) on the strength of axial compression of cement-sand mortar and concrete. Concrete and cement-sand samples were tested for axial compression strength after being kept in vegetable oil for 10, 20, 30, 40, 50, 60, 70 days. Based on the factor analysis of statistical data, empirical mathematical models have been developed for predicting changes in the axial compressive strength of cement-sand mortar and concrete. Mathematical models of the strength of hardened cement-sand mortar and concrete oiled with vegetable oil link their strength with the viscosity of the oil, the duration of oiling and the comprehensive characteristics of the porosity of the sand. These mathematical models are valid in the range of the duration of oil exposure to cement-sand mortar and concrete 0 < τ ≤ 70 days. Mathematical models for predicting changes in the axial compressive strength of cement-sand mortar and concrete are proposed for the first time and are heuristic. The results obtained are of scientific importance for predicting changes in the state of concrete structures under the influence of vegetable oil and ensuring their comprehensive protection from its negative effects. The results of the study are of practical interest for the design, erection and operation of industrial buildings.

Physical and Chemical Characterisation of Conventional and Nano/Emulsions: Influence of Vegetable Oils from Different Origins.

The processes of oil production play an important role in defining the final physical and chemical properties of vegetable oils, which have an influence on the formation and characteristics of emulsions. The objective of this work was to investigate the correlations between oils’ physical and chemical properties with the stability of conventional emulsions (d > 200 nm) and nanoemulsions (d < 200 nm). Five vegetable oils obtained from different production processes and with high proportion of unsaturated fatty acids were studied. Extra virgin olive oil (EVOO), cold-pressed rapeseed oil (CPRO), refined olive oil (OO), refined rapeseed oil (RO) and refined sunflower oil (SO) were used in this study. The results showed that the physicochemical stability of emulsion was affected by fatty acid composition, the presence of antioxidants, free fatty acids and droplet size. There was a significant positive correlation (p < 0.05) between the fraction of unsaturated fatty acids and emulsion oxidative stability, where SO, OO and EVOO showed a significantly higher lipid oxidative stability compared to RO and CPRO emulsions. Nanoemulsions with a smaller droplet size showed better physical stability than conventional emulsions. However, there was not a significant correlation between the oxidative stability of emulsions, droplet size and antioxidant capacity of oils.

Effect of Sunflower, Almond, and Rapeseed Oils as Additives on Thermal Properties of a Machinery Oil

Vegetable oils are considered to be eco-friendly and to offer good lubricant properties; however, their low thermo-oxidative stability makes their use as a lubricant base challenging. In this research, sunflower, almond, and rapeseed vegetable oils were added in volumes of 5, 10, 15, and 20% to a machinery oil, and the thermal properties of the resulting fluids were studied. Sunflower, almond, and rapeseed oils were chosen considering their fatty acid composition and the tocopherol content. During this investigation, thermal diffusivity was measured by using the thermal wave resonance cavity technique, while thermal effusivity was determined by the inverse photopyroelectric method, and the obtained values ranged from 4.63 to 5.75 Ws1/2m−2K−1 × 102. The thermal conductivity was calculated by obtaining a complete thermal characterization. The results showed a linear relationship between the percentage of vegetable oil and the thermal diffusivity. It was also noted that the thermal properties of diffusivity and effusivity could be tuned when using almond, sunflower, and rapeseed oils in the appropriate percentages. Hence, the influence of vegetable oils on the thermal properties of lubricating oil were closely related to the number of fatty acids.

A study on influence of vegetable oils in milling operation and it’s role as lubricant

Vegetable oils have gained more focus as an industrial fluid in the past three decades. Based on their performance the application of these fluids has been categorized into either lubricant or coolant. The influence of these vegetable oils is very crucial for industrial applications.In the light of above, an attempt has been made to investigate vegetable oils as a lubricant in machining operation. In this investigation, groundnut oil and soybean oil have been studied for their performance. The testing materials have been chosen as aluminum alloy (Al-alloy) and mild steel. The influence of the above mentioned vegetable oils, on both materials during milling operation has been investigated. The Al-alloy and mild steel have been subjected to milling operation with vegetable oils as a coolant. The influence of these vegetable oils is investigated for surface roughness, surface hardness and cutting forces involved, in the operation.The cutting force required to machine a metal to achieve improved surface finish is more in lubricating condition when compared to dry condition. Studies are also extended to characterize the surfaces through optical microscopy and atomic force microscopy (AFM). The results are discussed in detail to ascertain vegetable oils as lubricants.

Influence of vegetable oils in the rheology, texture profile and sensory properties of cosmetic formulations based on organogel

The knowledge about how ingredients in formulation can influence the texture profile is an important factor on the development of a cosmetic product. In this context, the aim of this work was to evaluate the effect of vegetable oils in the texture profile, rheological and sensorial properties of cosmetic formulations based on organogel. Four organogel-based emulsions were developed and supplemented or not with sunflower, macadamia or olive oils. Analyses of rheological behaviour, texture profile and sensory properties were performed. The vegetable oils added to formulation did not alter the pseudoplastic rheological behaviour, but increased the area of hysteresis and reduced the work of shear of the formulations. In addition, the sunflower seed oil increased the consistency index and all texture parameters while the macadamia oil reduced firmness and consistency. The cosmetic formulation based on organogel containing the sunflower seed oil showed the highest score on sensory evaluation. The vegetable oils affected the rheology behaviour, texture profile and sensory properties of the formulations under study. However, the influence of sunflower oil in organogel-based cosmetic formulation was more pronounced considering texture profile and the response perceived by subjects in the sensorial analysis.

Influence of vegetable oil, monoglycerides and polyglycerol polyricinoleate into the physical stability of organogel-emulsion (w/o) systems

The objective of the present investigation was to evaluate the physical stability of emulsions (w/o) with a gel as an oil phase. Two oil phases (canola and coconut oil) were used to assess the impact of the different vegetable oils. Monoglycerides were used as the gelling agent and polyglycerol polyricinoleate as the surfactant. Micrographs, differential scanning calorimetry, and rheology tests were performed. The presence of crystalline structures was observed in the continuous phase characteristic of some organogels and a smaller distribution of sizes as a function of time. Also, a change in the crystallization profile of the aqueous and oily phases concerning to time was also found, the crystallization signals coinciding (≈ − 40 °C), indicating a better organization by the phases. No variability was found in modules G′ and G″, so these systems have good mechanical stability. The properties of the organogelated emulsions are explained by the interface-interface interactions present between the particles and the reduced mobility, which slows the phase separation.

Influence of Vegetable Oils on pH Profile during Processing of Semidry Fermented Buffalo Meat Sausage

Influence of Vegetable Oils on pH Profile during Processing of Semidry Fermented Buffalo Meat Sausage

Lipid nanocarriers based on natural compounds: An evolving role in plant extract delivery

The vegetable oils and extracts known for their beneficial effects should be identified and used in various forms for the development of new healthy products. This study was designed to provide further investigation on new nanocarriers made with hempseed oil or a blend of amaranth and hempseed oils, for a concomitant encapsulation and release of the carotenoids enriched plant extract. The size of plant extract loaded lipid nanocarriers ranging between 109 and 130 nm was found to be less influenced by the different ratios of hempseed and amaranth oils. For all of the synthesized nanocarriers, zeta potential values were negative (−33.4 ÷ −38.1 mV). The scanning calorimetry study has shown that lipid nanocarriers have favorable lattice defects for plant extract encapsulation. Entrapment efficiency results revealed an increase of carotenoids entrapment from 57.6 to 83.5% as the amaranth oil percent has been increased. High ability to scavenge the free oxygenated radicals was distinguished for all free and loaded nanocarriers. The level of antioxidant activity increase was proportional to the extent of vegetable oil and was ranging between 93.4 and 98.1%. The nanocarriers made with amaranth and hempseed oils have shown a more sustained release over time than those prepared with hempseed oil only in association with solid lipids.Practical applications: The applicability of lipophilic plant extracts enriched in bioactive compounds encounters serious problems in the food and pharmaceutical sector due to poor bioavailability. Using the concept of exploiting natural resources in combination with soft nanotechnology, valuable bioactive vegetable mixtures could be formulated into solid colloidal nanoparticles. The bioavailability and the therapeutic benefit of hempseed and amaranth oils in association with lipophilic plant extract enriched in carotenoids are increased by incorporation into the same nanostructured formulation. These formulations result in unique precursors of health products, particularly for nutraceutical industry. The lipid nanocarriers based on natural compounds offer potential applications as natural, low cost and innovative delivery systems to improve quality and extend shelf‐life of food products. The developed vegetable based lipid nanocarriers offer advantages of a minimum carrier cytotoxicity, good storage stability, synergistic effects, antioxidant and sustained release, easy to scale up production.Lipid nanocarriers made with hempseed and amaranth oils and loaded with carotenoids extract from marigold plant. Influence of vegetable oils on in vitro antioxidant activity of developed lipid nanocarriers.

Influence of vegetable oil on the synthesis of bioactive nanocarriers with broad spectrum photoprotection

Abstract Due to their unique features, most nanostructured lipid carriers (NLCs) in association with vegetable oils that exhibit UV filtering properties and bioactivity could be used in many cosmetic formulations. Therefore, in this work, a new application of pomegranate seed oil (PSO) in the cosmetic sector was developed, based on the synthesis of bioactive lipid nanocarriers loaded with various UV filters by the hot high pressure homogenization technique. To get broad spectrum photoprotection, different UVA and UVB filters have been used (Avobenzone — AVO, Octocrylen-OCT, Bemotrizinol — BEMT). The influence of the solid lipids combined with PSO on the particle size, physical stability and entrapment efficiency was investigated using 8 nanocarrier systems. An improved physical stability and an appropriate size were obtained for NLCs prepared with Emulgade, carnauba wax and PSO (e.g. −30.9÷-36.9 mV and 160÷185 nm). NLCs showed an entrapment efficiency above 90% and assured slow release rates of UV filters, especially for BEMT (5%). The developed nanocarriers have been formulated into safe and effective sunscreens containing low amounts of synthetic UV filters coupled with a high percent of natural ingredients. The highest SPF of 34.3 was obtained for a cream comprising of 11% PSO and 3.7% BEMT