Low Acid Value Research Articles

Improving functional properties of starch-based films by ultraviolet (UV-C) technology: Characterization and application on minced meat packaging

This study aimed to utilize UV-C technology to improve the functional properties of starch-based films for minced meat packaging. Starch film solutions were exposed to UV-C light for varying durations (15, 30, 60, and 120 min). Results revealed significant reductions in the water solubility, swelling degree, and elongation at break values of films following treatment (P < 0.05). Opacity values consistently increased with prolonged UV exposure time, particularly in films treated for 30, 60, and 120 min (P < 0.05). Also, the water contact angle of films significantly increased (P < 0.05) while their water vapor permeability decreased. SEM observations showed that UV-C treatment resulted in excellent miscibility, compatibility, and strong intermolecular bonding in starch films. FTIR, X-ray diffraction, and thermogravimetric analysis further confirmed the excellent compatibility of UV-C-treated films within the film matrix. Notably, starch films treated with UV-C for 60 min exhibited the best characteristics for minced meat packaging. Minced meat packaged with these treated films showed lower thiobarbituric acid values (0.033 mg MDA/kg sample) and total viable counts (5.93 log CFU/g) than those packaged with untreated films throughout storage. These findings highlight the significant potential of UV-C-treated starch-based films, particularly those treated for 60 min, as functional packaging solutions for minced meat preservation.

Nutritional, physicochemical, and sensorial characterisation of quinoa-millet enriched gluten-free functional cookies

AbstractThe demand for gluten-free food products is expected to grow in the coming years. Quinoa's versatility allows it to replace traditional grains and adds high nutritional value to grain blends and processed food items. The present study was designed to prepare and evaluate gluten-free cookies by substituting rice with quinoa and keeping pearl and foxtail millet constant. A significant increase in protein (8.0–13.2 g/100 g), crude fibre (2.9–6.2%), ash (0.5–1.7%), and hardness (928.9–1736.9 g) was observed with increasing quinoa supplementation. A positive correlation of crude fibre with protein, hardness, and fracturability was observed at P ≤ 5%. Organoleptic evaluation indicated that cookies with 30% quinoa were overall accepted by the consumer. Also, these cookies had lower acid and peroxide values, thus, had longer shelf-lives. This is the first report for the use of quinoa with the mixture of rice and millet, which could be a decent alternative ingredient for gluten-free cookies formulations.

Qualitative indicators of milk and fermented milk products when activated zeolite and probiotics are included in the diet of cows

Relevance. The quality of milk depends on the season of the year, the breed of animals, the state of metabolism, and the characteristics of feeding and maintenance technology. The quality of milk determines its technological properties and the quality of its processed products.Methods. The content of somatic cells in milk, the acidity of milk, cottage cheese, yogurt, and syneresis of yogurt were determined. In milk processing products, the content of the mass fraction of nitrogen and crude protein, crude ash, calcium, and phosphorus was determined.Results. When feeding cows with the yeast probiotic activated zeolite and the phytoprobiotic “Provitol”, a significant decrease in the content of somatic cells in freshly milked milk of cows was established by 13.02% (p &lt; 0.05). Significantly lower milk acidity values were established (by 6.00% (p &lt; 0.001) and 12.79% (p &lt; 0.001), respectively), significantly higher yogurt acidity values (by 6.00% (p &lt; 0.001) and 12.79% (p &lt; 0.001), respectively, significantly lower yogurt syneresis (by 4.70% (p &lt; 0.001) and 3.10% (p &lt; 0.01), respectively). The use of activated zeolite and yeast probiotic “Kluver Pro” in the diets leads to a significantly higher content (compared with the control) of the mass fraction of fat in cottage cheese and yogurt — by 10.47 abs. % (p &lt; 0.001) and 4.58 abs. % (p &lt; 0.001).

Substituting ethoxyquin with tea polyphenols and propyl gallate enhanced feed oxidative stability, broiler hepatic antioxidant capacity and gut health

The safety of ethoxyquin has garnered increasing attention. This study evaluated the effects of partially substituting ethoxyquin with tea polyphenols and propyl gallate on feed oxidative stability, hepatic antioxidant properties, intestinal morphology and barrier functions, as well as the antioxidant and anti-inflammatory profiles of the intestinal mucosa in broilers. A total of 351 one-day-old male Arbor Acres Plus broilers were randomly assigned to 3 groups, each comprising 9 replicates with 13 birds per replicate. The treatments included a control group (CON) fed a basal diet, an ethoxyquin group (EQ) that received the basal diet supplemented with 120 g/t of ethoxyquin, and a substitution group (TP) receiving the basal diet supplemented with 6 g/t of tea polyphenols, 6 g/t of propyl gallate, and 30 g/t of ethoxyquin. In vitro experiments showed that both EQ and TP supplementation significantly reduced the acid value (AV), peroxide value (POV), and total oxidation value (TOV) of the feeds, with the TP group exhibiting lower AV and TOV than the EQ group. In vivo assessments revealed no significant differences in growth performance among the groups. Additionally, the TP group exhibited significantly higher glutathione peroxidase activity, increased glutathione content, and elevated protein expression of Keap1, Nrf2, and NQO1 in the liver compared to the control group (P < 0.05). Moreover, dietary TP significantly increased liver catalase activity, glutathione content, and NQO1 protein levels compared to the EQ group (P < 0.05). Both additives effectively reduced malondialdehyde levels in the intestinal mucosa by approximately 50% (P < 0.05) through the activation of the Nrf2/ARE pathway, as indicated by increased mRNA expression of TXN, CAT, GPX1, and GPX4 (P < 0.05). Furthermore, compared to the control group, the TP group exhibited greater villus height and villus height-to-crypt depth ratio (VCR) in the jejunum, as well as elevated VCR in the ileum (P < 0.05). The TP group also achieved the lowest serum levels of diamine oxidase activity, D-lactate and lipopolysaccharide contents among all groups (P < 0.05). The inclusion of both EQ and TP increased the mRNA expression of Occludin, Claudin-1, Mucin-2, and E-cadherin in the jejunum (P < 0.05). Moreover, the combination of tea polyphenols and propyl gallate effectively mitigated the proinflammatory effect of ethoxyquin, as evidenced by reductions in TNF-α, IL-18, and IFN-γ expression, potentially mediated by inhibition of the TLR-4/MyD88/NF-κB signaling pathway. In conclusion, this study demonstrates that partially replacing ethoxyquin with tea polyphenols and propyl gallate enhances feed oxidative stability, liver antioxidant capacity, and gut health in broilers, suggesting an efficient alternative with a lower dosage requirement.

Comparative Analysis of Frying Performance: Assessing Stability, Nutritional Value, and Safety of High-Oleic Rapeseed Oils.

Frying is a critical process in the food industry, where selecting appropriate vegetable oils is key to achieving optimal results. In this study, French fries were fried at 175 °C with five different oils, the changes in the physicochemical indexes and free radical scavenging rate of the oils during the frying process were investigated, and the most suitable oils for frying were identified through comparative analysis using principal component analysis (PCA). We assessed the frying performances of hot-pressed high-oleic-acid rapeseed oil (HHRO), cold-pressed high-oleic-acid rapeseed oil (CHRO), soybean oil, rice bran oil, and palm oil utilizing principal component analysis over an 18 h period. The HHRO and CHRO showed lower acid values (0.31, 0.26 mg/g), peroxide values (2.09, 1.96 g/100 g), p-anisidine values (152.48, 178.88 g/mL), and total polar compound percentages (27.60%, 32.10%) than other oils. Furthermore, both the HHRO and CHRO demonstrated enhanced free radical scavenging abilities, indicative of their higher antioxidant capacities, as corroborated by the PCA results. Benzopyridine, 3-monochloropropane-1,2-diol ester, squalene, tocopherols, and polyphenol from the HHRO and CHRO during frying were compared. A comprehensive examination of harmful substances versus nutrient retention during frying revealed that the HHRO contained fewer hazardous compounds, while CHRO retained more nutrients. Therefore, this study analyzes the oxidation regulation of HHRO in frying applications, highlights the prospects of HHRO for frying in terms of health and economy, and contributes valuable insights for informed vegetable oil selection within the food industry.

Preparation of high-performance water-based ink from acrylic-modified rosin resin

This study focuses on the preparation of a water-based ink binder using acrylic-modified rosin polyethylene glycol ester (ROPEGE). This binder is characterized by a low acid value (12.23 mg NaOH/g), low viscosity (5.40 mPa s), high fixed content (92.40 %), and excellent printability. Compared to reported water-based inks, the inks derived in this study exhibit higher fixed content (resulting in lower VOC emissions), low acid value (indicating high oxidation resistance), and low viscosity (enhancing print quality). The individual effects of emulsifier type, emulsifier content, initiator type, initiator content, acrylic acid content, and dispersant content are analyzed as single factors. The optimal formulation is achieved by selecting specific components: emulsifier PEG-400 (40 wt%/ROPEGE), initiator potassium persulfate (10 wt%/ROPEGE), functional monomer acrylic acid (10 wt% of ROPEGE), and wetting and dispersing agent OT-75 (10 wt%/ROPEGE). The enhancement of the water-based ink formulation is accomplished through the use of acrylic-modified rosin resin (AMRR) as the binder, dimethyl silicone oil as the defoamer, and malachite green as the pigment.

Effects of natural and mechanical drying processes on unsaturated fatty acids, vitamin E, estradiol, and physicochemical properties of Rana chensinensis ovum

Although Rana chensinensis Ovum (RCO) is enriched with high nutritional value, its quality varies due to the different drying methods used by farmers. This study aims to explore the impact of natural and mechanical drying methods on the nutritional compositions and physicochemical properties of RCO. Five different drying methods were studied, including blast drying (BD), mild breeze light drying (MBLD), natural air drying (NAD), vacuum heat drying (VHD), and vacuum freeze drying (VFD). The quality assessment was based on unsaturated fatty acid (UFA) content, iodine value, estradiol, vitamin E, saponification value, thiobarbituric acid value (TBA), acid value, and antioxidant properties. The results showed that VFD had higher UFA content and lower acid value (139.950 ± 0.397 mg · g−1) and TBA value (0.097 ± 0.003) than others. VFD and NAD had higher iodine values (147.166 ± 1.475 and 146.803 ± 1.209, respectively) than others. There were no significant differences in estradiol, vitamin E, peroxide value and the clearance rates of ABTS+ free radicals and DPPH• free radicals with different drying methods. The findings will provide valuable insights into the industrialization of RCO.Graphical

Physicochemical properties, profile of volatiles, fatty acids, lipids and concomitants from four Kadsura coccinea seed oils

The Kadsura coccinea fruit is a wild fruit that may be eaten and used medicinally. Its seeds are rich in nutrients but are typically thrown away without processing.The physicochemical characterization, volatiles, fatty acids, lipids and concomitants of cold-processed seed oils from four kinds of K. coccinea were evaluated. The average kernel yield and oil yield of K. coccinea seeds were 68.21 % and 30.44 %, respectively. The seed oil contains a moderate level of total phenolics (368.99–503.99 mgGAE/100 g), total flavonoids (95.01–126.18 mg RE/100 g), and β-sitosterol (1498.8–1712.7 mg/kg) with higher iodine value, lower acid value, saponification value and shorter induction time. GC analysis reveals appreciable amounts of linoleic acid (64.91–68.05 %) and squalene in seed oil. GC–MS analysis showed that the major volatile compounds were γ-muurolene (27.25–31.7 %), β-himachalene (19.51–20.37 %) and β-curcumene (15.78–16.78 %). Moreover, 16 terpenoids, 14 phenolics were identified by UPLC-QTOF-MS/MS. These results suggest that K. coccinea seed seems an promising alternative oilseed with biological ingredients for food, cosmetics and pharmaceutical industries.

Tailoring oil blends for specific purposes: A study on nutritional and antioxidant properties of soybean oil mixed with corn, sunflower, and flaxseed oils

Soybean oil (SO), recognized for its nutrients and affordability, often oxidizes, leading to nutrient degradation. This study presents a methodology for tailor oil blends to meet specific requirements, using SO blended with corn oil (CO), sunflower oil (SFO), and flaxseed oil (FSO). We analyzed the physicochemical properties, nutrient composition, and antioxidant capacity of various blends. Pearson's correlation analysis was utilized to examine the interrelation between nutrient composition and antioxidant capacity. The principal component analysis identified suitable blend ratios based on the desired nutrient composition and antioxidant capacity. Blend F3 (60% SO, 15% CO, 16% SFO, 9% FSO) demonstrated superior qualities, including a higher α-tocopherol content (138.8 mg/kg), and enhanced antioxidant capacities (DPPH polar: 12 μmol TE/100g, ABTS: 67.3 μmol TE/100g, FRAP: 112 μmol TE/100g), alongside a lower acid value (0.15 mg/g) compared to other blends. We highlight the roles of squalene, γ-tocopherol, δ-tocopherol, and fatty acid composition in enhancing the antioxidant capacity of oil blends. Specifically, the blend labeled F3 emerged as a nutritionally superior and highly antioxidative option among soybean oil blends. This study provides a framework for tailoring oil blends to meet specific nutritional and antioxidative requirements, providing a more flexible and purpose-driven approach to oil blending.

Biochemical insights into tea foam: A comparative study across six categories

Tea foam properties, crucial indicators of tea quality, have gained renewed interest due to their potential applications in innovative beverages and foods. This study investigated the foaming properties and chemical foundations of six major tea categories through morphological observations and biochemical analyses. White tea exhibited the highest foaming ability at 56.28%, while black tea showed the best foam stability at 84.01%. Conversely, green tea had the lowest foaming ability (10.83%) and foam stability (54.24%). These superior foaming characteristics are attributed to the relatively low lipid content and acidic pH values. Surprisingly, no significant correlation was found between tea saponin content and foaming properties. Instead, specific amino acids (including Tyr, Gaba, Phe, Ile, and Leu) and catechins (GA and CG) were identified as potential contributors. These results deepen our understanding of tea foam formation and offer insights into utilizing tea-derived plant-based foams in food products.

Influence of cultivar on quality parameters of pecans produced in Southern Brazil

Pecan nut is a good source of natural antioxidants and bioactive compounds. Among other factors, genotypes can greatly influence both antioxidants and bioactive compounds. Thus, the objective of this study was to evaluate the influence of cultivars on the physicochemical composition of pecan nuts [Carya illinoinensis (Wangenh.) K. Koch] produced in the South of Brazil. Twenty- six cultivars of pecan nuts, grown in the same location, were analyzed for kernel length and diameter, peroxide index, acidity value, color, fatty acid profile, and tocopherols. The findings revealed a substantial effect of cultivar type on the physicochemical attributes of pecan nuts. Several cultivars stood out in distinct aspects, such as the 'Caddo', showcasing a lighter and golden hue, and the 'Melhorada', exhibiting greater size and mass. Multivariate analysis facilitated the differentiation among cultivars, providing valuable insights into their composition and stability. Some cultivars showed heightened oxidation parameters, while others demonstrated lower acidity and peroxide values. Elevated levels of monounsaturated fatty acids were observed in the 'Elliot' (55.57 %) and ‘Desirable’ (53.54 %) cultivars, whereas the 'Chickasaw' distinguished itself with a high content of polyunsaturated fatty acids (41.95 %) and the antioxidant γ-tocopherol (717.96 mg/100 g). Since there is limited information available on the composition of pecan nuts produced in the South of Brazil, the information provided here will be valuable for a better understanding of the potential of different cultivars.

Physiological traits, fruit morphology and biochemical performance of six old fig genotypes grown in warm climates “Gafsa oasis” in Tunisia

The study assessed the physiological parameters in leaves and the morphological/pomological traits in fruits of six fig cultivars (Ficus carica L.) – Sawoudi, Bayoudhi, Mlouki, Assal, Zidi, and Mozai – which grow in the arid climate of the Gafsa oasis (in the center of Tunisia). These cultivars are distinguished by different peel colors ranging from greenish, yellowish-brown, up to dark purple.Experiments measured chlorophyll and gas exchange in the plant leaves and various morphological, pomological, and chemical parameters, including phenolic compounds and antioxidant enzyme activities of the peel and pulp.The results showed that the Mlouki and Assal cultivars had the highest rates of photosynthesis (Pn) (10.17 and 10.44 μmol CO2 m−2 s−1, respectively). In addition, the fruits of these cultivars showed the highest concentration of sugar in the peel and flesh, as well as the highest values of solid soluble content (22.23 and 20.83 °Bx, respectively). Mlouki had the highest fruit weight (66 g) compared to the other cultivars studied. As for the acidity of the fruit, Bayoudhi showed the highest values (6.56 g MAE 100 mL−1), while the fruits of Assal and Zidi had the lowest acidity values. Biochemical determinations showed that Sawoudi had important enzymatic activity assessed by catalase (10.64 and 12.08 U min−1 g−1 in flesh and peel, respectively) and peroxidase, while Mlouki and Assal fruits showed the lowest values. The results also confirmed that the fig peel had higher antioxidant enzyme activity than the flesh. It can be concluded that the Mlouki cultivar exhibits superior overall quality with the highest weight and sugar content, while the dark-peeled cultivars (Sawoudi and Zidi) show the highest concentrations of phenolic compounds and antioxidant enzyme activities.The characteristics of these cultivars are in line with consumer demands, and therefore farmers can be encouraged to devote themselves to multiplying their cultivation.

Modelling and optimisation of biodiesel production using waste cooking oil using the response surface methodology

ABSTRACT Modelling the effect of reaction time, catalyst concentration, and oil-to-methanol ratio on the waste cooking oil biodiesel was studied using response surface methodology. Biodiesel was made using three different heterogeneous catalysts. Analysis showed catalysts 2 and 3 to be significant in transesterification. However, all catalysts had second-degree significance for esterification yield. For catalysts 1 and 2 there was a clear interaction between catalyst concentration and oil-to-methanol ratio. Clear interaction was also noticed between reaction time and oil-to-methanol ratio for all catalysts. There was moderate to no interaction between the effects of time and catalyst concentrations for all catalysts. The best yield was found at lower oil-to-methanol ratios (nearly 0.02) and higher catalyst concentrations (at 10%). Reaction times close to 7 hours for catalyst 1 and close to 5 for the other catalysts were the optimum values for best yield and lowest acid value.

Polymeric surfactants with high acid values for emulsion type pressure-sensitive adhesives

Low molecular weight polymers with hydrophobic-carboxyl groups have been usually used as anionic surfactants in emulsion polymerization for coatings. However, such polymeric surfactants usually have low acid values below 200, because it is difficult to make high acid-value polymeric surfactants using a normal batch reactor. In this work, we polymerized high acid value polymeric surfactant having high acid values successfully up to 380 using CSTR (continuous stirring tank reactor). The synthesized polymeric surfactant was a random copolymer of P(BA-AA) and we applied them as anionic surfactants in making emulsion-type acrylic PSAs (Pressure-Sensitive Adhesives) to investigate the effects of high acid values on the adhesive properties. This CSTR can effectively control the composition and molecular weight of polymeric surfactants through varying monomer ratios, retention time, and initiator concentrations. The surface tension analysis and emulsion stability test indicated that the synthesized polymeric surfactants exhibited a similar levels of critical micelle concentration (CMC) and emulsion stability with other conventional anionic surfactants. Also, the adhesion property analysis showed that the PSA used high acid value polymeric surfactant resulting in superior adhesive properties and heat resistance than the PSAs used low acid value polymeric surfactant or conventional low molecular weight surfactant. It was very notable that polymeric surfactants having unusually high acid values above 300 because of their high contents of carboxylic acid groups could result in superior adhesive properties and heat resistance.

Evaluating Extraction Methods for Caffeine Content in Gayo Arabica Coffee Oil through Gas Chromatography-Mass Spectroscopy

This study aims to determine physicochemical properties, and caffeine analysis of green bean coffee essential oil (GBCEO) and roasted bean coffee essential oil (RBCEO) by maceration and soxhlet extraction methods. The results indicated that RBCEO by maceration method have higher percentage of yield compared to GBCEO. By the same to soxhlet extraction method, RBCEO also showed higher percentage of yield compared to GBCEO. The refractive index of the GBCEOm and GBCEOs have a lower acid value compared to RBCEOm and RBCEOs. The specific gravity obtained for GBCEOm, RBCEOm, GBCEOs, and RBCEOs ranged from 0.87 to 0.97. The results showed that GBCEOm has the highest saponification value followed by RBCEOs. GBCEOm has the highest iodine value followed by RBCEOs, while RBCEOm and GBCEOs have a similar iodine value. The peroxide value showed that GBCEOs, and RBCEOs by soxhlet extraction method have higher peroxide value. The GC-MS analysis revealed that GBCEOm has higher caffeine followed by GBCEOs with the percentages area of 9.31% and 7.36% respectively. Meanwhile RBCEOm has lower caffeine followed by RBCEOs with the percentages area of 7.36% and 4.28% respectively. This finding showed that GBCEO shows higher caffeine compound compared with RBCEO.

Comparative analysis on the properties of egg yolk lipids extracted by different extraction methods.

Egg yolk lipids are important components in egg yolk. Compared with proteins, minerals, vitamins and pigments in egg yolk, there is a lack of systematic research on extraction methods and characteristics of yolk lipid. Therefore, in this study, the extraction of egg yolk lipids by supercritical CO2 fluid extraction (SFE), subcritical propane extraction (SPE) and ethanol solvent extraction (SE) was studied, and the differences in composition and physicochemical properties of the three yolk lipids were analyzed. The egg yolk lipids extracted by SFE had the advantages of high unsaturated fatty acid content, low saponification value, acid value, peroxide value, and high content of neutral lipids such as triglyceride and cholesterol, but the polar phospholipids were completely retained in the yolk powder. The efficiency of lipid extraction of SPE was the highest among all the three methods, but the extraction capacity to the polar phospholipid was in the middle of the three methods. The efficiency of lipid extraction of SE was low, but the extraction capacity to the polar phospholipid was the highest. Suitable extraction methods could be selected based on the specific application requirements of egg yolk lipids and low-fat egg yolk powders.

Seed oil of Capsella bursa-pastoris (L.) Medik. a non-edible promising feedstock for biodiesel synthesis

Finding an alternative energy source that satisfies our energy needs while being ecologically beneficial is vital. This study aimed to synthesize biodiesel of ASTM standard from the non-edible seed oil of Capsella bursa-pastoris (L.) Medik over cheap MgO nanoparticles using various characterization techniques like XRD, SEM, FT-IR, GC-MS, and NMR. The optimum 92% biodiesel yield was achieved at a 1:15 oil-to-methanol ratio using 30 mg catalyst concentration at a temperature of 60 °C, and the 40 min reaction time. The low acid value (0.39 KOH mg/kg) and in-range kinematic viscosity (4.16 cSt at 40 °C) of biodiesel is close to the conventional diesel, whereas the low calorific value (27933 KJ/Kg) indicates the presence of more oxygen in biodiesel than conventional one. Very low sulfur % wt (0.0126) ensures the eco-friendly nature of synthesized biodiesel. 42.72 MJ/kg Higher heating value (HHV), 47 cetane number, 2.89 h oxidative stability, 0.041 mg/Kg water content, 349 °C Distillation temperature (for 90% recovery) and 0.037 carbon residue and presence of mostly unsaturated methyl esters (FAMEs) make the synthesized biodiesel engine friendly, good fuel efficacy and competitive source for the commercial production.

Characterization of oil extracted from wild apricot seeds kernel using submerged alcoholic fermentation and its quality characteristics

The current study investigated the impact of Saccharomyces cerevisiae fermentation on apricot kernel oil extraction and the resulting quality characteristics of the oil. The seed kernels underwent physicochemical and antioxidant studies after being separated, gelatinized, and fermented. The results revealed 43.6% of oil yield by fermentation. The extracted oil had a lower acid value (3.74 mg KOH/g), and peroxide value (4.25 meq/kg). The investigation of additional oil properties was included, like iodine value (100.26 mg KOH/g), saponification value (190.5 mg KOH/g), specific gravity (0.919), viscosity (4.62), moisture content (0.592%), and refractive index (1.4836), which signifies optimum physicochemical parameters of oil. As per the FTIR data, some distinct functional groups like C-H stretch and CO, CC, CH3, OH, and R-O-R esters were found in the extracted oil. The oil's fatty acid composition, with 50.47% saturated, 22.23% mono-unsaturated, and 35.13% polyunsaturated fatty acids, enhances stability, oxidative resistance, and nutritional value, justifying its favorable physicochemical properties. The DPPH radical scavenging activity of the oil showed to have good antioxidant activity. Metabolic modeling of S. cerevisiae provided information about compounds received after fermentation. Hence, it can be concluded that fermentation is a suitable approach to extract apricot seed kernel oil with beneficial properties.

Preparation and Characterization of Fish Oil Pickering Emulsions Stabilized by Resveratrol-Loaded Gliadin/Chitin Nanocrystal Composite Nanoparticles.

Unsaturated fatty acids present in fish oil offer various physiological benefits to the human body. However, their susceptibility to oxidation severely limits their potential applications. The purpose of this study was to develop Pickering emulsions stabilized from a composite of resveratrol-loaded gliadin nanoparticles and oxidized chitin nanocrystals (GR/OC) to protect fish oil from oxidation. The effects of the GR/OC composite on the characterizations of fish oil Pickering emulsions were investigated, including the microstructure, physicochemical properties (stability and rheological behavior), and digestion properties in vitro. The results revealed that an increased concentration of the GR/OC composite significantly reduced the droplet size and improved the ambient stability of the emulsions (in terms of pH, ionic strength, temperature, and storage time). Confocal laser scanning microscopy images depicted that the GR/OC nanoparticles were uniformly dispersed at the interface between water and fish oil (W-O interface). This distribution formed a protective envelope around the droplets. Remarkably, the addition of 2% GR/OC nanoparticles stabilized the Pickering emulsions and showed the most positive effect on the antioxidant capacity compared to that of the control group. These stabilized emulsions maintained lower peroxide values and acid values, which were 1.5 times less than those of the blank control during the 14 day accelerated oxidation experiment. Furthermore, the Pickering emulsions stabilized by GR/OC nanoparticles exhibited the ability to protect fish oil from contamination by gastric juices and facilitate the intestinal absorption of omega-3 polyunsaturated fatty acids. The findings suggest that these GR/OC-stabilized Pickering emulsions offer a promising alternative for delivering fish oils in various industries, including the food industry.

Feasibility Study of Developing an Eco-Friendly Bio Lubricant from Flaxseed Oil

The increasing global demand for sustainable and environmentally friendly lubricants has led to the exploration of bio-based alternatives. This study focuses on the production of a bio- lubricant using Flax Seed oil as the feedstock through an epoxidation process followed by acid testing. The first step involves the epoxidation of Flax Seed, where the unsaturated fatty acids present in the oil are converted into epoxides. This process is carried out using a catalyst and a peroxide source. The reaction conditions, such as temperature, time, and reactant ratios, are optimized to achieve the highest conversion and selectivity of epoxidized Flax Seed oil. The epoxidized Flax Seed is then subjected to acid testing to evaluate its suitability as a bio- lubricant. The acid value, which measures the amount of acidic compounds present, is determined. A low acid value indicates good stability and resistance to oxidation. Additionally, the viscosity, flash point and other relevant properties are assessed to ensure that the bio- lubricant meets industry standards. The results of the acid testing provide valuable insights into the quality and performance of the produced bio-lubricant. By analyzing the acid value and other properties, the effectiveness of the epoxidation process and the feasibility of using Flax Seed oil as a sustainable feedstock for bio-lubricant production can be determined. This research contributes to the development of eco-friendly lubricants by utilizing Flax Seed oil as a renewable resource. The epoxidation process and subsequent acid testing serve as crucial steps in the production and evaluation of bio-lubricants, highlighting their potential as a viable alternative to conventional petroleum-based lubricants