Powder Oil Research Articles (Page 1)

Combination of gum Arabic-gelatin complex coacervation with gelatin-xanthan gum complex gelation for the preparation of algal oil powders

Effect of mammalian gelatin types on the preparation and properties of fish oil-loaded genipin-crosslinked gelatin-alginate powders.

The use of bulk cooking oil added with shallot powder has no known effect on the body so it is necessary to conduct a study to determine the effect of the addition of shallot powder as a natural antioxidant added to bulk cooking oil in mice on one of the qualitative benchmark parameters in the form of cytological examination of blood. This study aims to find out about the effect of bulk cooking oil added with antioxidants, namely shallot powder on the cytological picture of the blood of mice (Mus musculus) whose analysis results are compared with bulk cooking oil added with synthetic antioxidant BHT and bulk cooking oil without the addition of antioxidants. Toxicity test was determined by blood cytology examination by looking at several parameters, namely erythrocyte morphology, erythrocyte count, leukocyte count and diff count. The results of 1-way Anova test statistical data show that there is no effect of giving onion powder in bulk cooking oil to mice (Mus musculus) on the number of erythrocytes and leukocytes. While in the diff count, the results of the Paired Sample t-test statistical data show that there is an effect of adding onion powder to bulk cooking oil in mice (Mus musculus), namely an increase in lymphocytes and neutrophil segments.

ABSTRACTDocosahexaenoic acid (DHA) is essential for brain and cognitive development in toddlers; however, global intakes often fall below recommended levels. This study evaluated the bioavailability of DHA from commercial toddler formulas fortified with either microencapsulated high‐DHA fish oil powder or high‐DHA fish oil. A double‐blind, randomized controlled trial was conducted in 120 healthy Indonesian toddlers aged 2–3 years. Participants were assigned to one of three groups: (A) dry‐blended formula with microencapsulated high‐DHA fish oil powder, (B) unfortified control formula, or (C) wet‐mixed high‐DHA fish oil formula. Bioavailability was assessed using both blood and fecal fatty acid levels. Both DHA‐fortified formulas increased blood DHA levels, total omega‐3 fatty acids, and the Omega‐3 Index. However, only the microencapsulated DHA formula led to statistically significant improvements compared with the control. Apparent DHA digestibility and the incremental area under the curve (iAUC) for blood DHA were significantly higher in the microencapsulated DHA formula group compared with the high‐DHA fish oil formula group. Adherence and intake were also highest in the microencapsulated group, possibly due to improved palatability, although sensory characteristics were not directly assessed. While improvements in DHA status were statistically significant, the overall magnitude of change was modest, and its clinical significance remains uncertain. Nonetheless, microencapsulation may offer advantages for enhancing DHA bioavailability in young children. Higher DHA dosages or longer intake durations may be needed to achieve Omega‐3 Index levels exceeding 8% in populations with low baseline status.

Effect of l-methionine and l-lysine combined with OSA-modified starch on physical properties and oxidative stability of linseed oil powders

This study was undertaken to develop microencapsulated powders of Hippophae rhamnoides (sea buckthorn) seed oil utilizing maltodextrin and inulin as encapsulating wall materials through spray drying technology. The investigation primarily focused on elucidating the influence of wall material composition and processing parameters on the physicochemical, morphological, and structural characteristics of the resultant microcapsules. Optimal encapsulation conditions were established at a maltodextrin-to-inulin ratio of 1:2, with a total wall concentration of 15%, a core-to-wall ratio of 1:3, and an inlet temperature of 160°C. The optimized formulation demonstrated superior encapsulation efficiency alongside desirable physical stability and particle size distribution conducive to controlled release applications. FTIR spectral analysis further validated the successful entrapment of seed oil within the encapsulating matrix by confirming the presence of characteristic functional groups attributed to both core and wall constituents. Overall, the findings highlight the pivotal role of formulation and process optimization in the development of stable microencapsulated seed oil powders, which possess significant potential for application in functional food and nutraceutical products, particularly for enhancing oxidative stability, targeted delivery, and shelf-life extension of bioactive compounds.

Powdered oil ingredients are widely used across food, nutrition, and personal care industries, but they are typically produced through encapsulation technologies that involve multiple additives and stabilizers. These systems can compromise oxidative stability, clean-label compliance, and functional performance. Here, we present the development and characterization of a novel high-oleic algal powder (HOAP) produced from a heterotrophically fermented microalgae. The production strain was developed through classical mutagenesis to enhance oleic acid and lipid accumulation. Three independent fermentation batches at a 20 L scale demonstrated strong reproducibility in key metrics, including dried-cell weight (210.0 g per L on average, CV% = 0.7), oil content (62.0% of DCW on average, CV% = 2.0), and oleic acid (88.8% of total fatty acids on average, CV% = 0.1). HOAP exhibited a favorable nutritional profile (e.g., high monounsaturated fat and fiber, low sugar and moisture) and good oxidative stability under ambient and accelerated storage conditions. Microbiological analyses confirmed compliance with food-grade standards, and in silico allergenicity screening revealed no clinically relevant homologs. Unlike traditional oil powders, HOAP does not require encapsulation and retains oil within a natural protein–fiber matrix, offering both functional and clean-labeling advantages. Its compositional attributes and stability profile support potential use in food, nutrition, and the delivery of bioactive nutrients. These findings establish HOAP as a next generation of oil powder ingredients with broad application potential.

Inulin-coated Virgin Coconut Oil (VCO) powder produced by spray drying

The application of fish oil is limited by its unpleasant fishy flavour, sensitivity to environments (e.g., oxygen, light, and heat), and poor water solubility. The complex coacervation-based encapsulation of fish oil in powders is a promising method to improve the behavior of fish oil in food science and engineering. Controlled preparation of fish oil powders has become an important topic in improving their properties. Herein, the fish oil-encapsulated powders were controlled prepared by combining a fish gelatin (FG)-alginate complex coacervation method with an intra-particulate genipin-crosslinking method. The genipin crosslinking did not affect the particle morphologies, moisture contents, and fish oil encapsulation ability. However, it did affect other physicochemical properties, fish oil oxidation ability, and in vitro digestion behaviors. Especially, the genipin-to-FG mass ratio of 1.0% induced the lowest water activity (0.45 ± 0.01), highest tapped density (0.107 ± 0.007 g/cm3), highest Carr indexes (58% ± 2%), highest Hausner ratios (2.43 ± 0.13), lowest peak value (636.0 ± 10.0 μm) of the powder sizes, and lowest peroxide peak value (442 ± 3 mmol/kg oil). This work provided useful information to understand the relationship between genipin modification and the properties of the fish oil-encapsulated powders.

Virgin copper, graphite, brass, tungsten carbide, silver tungsten, and copper tungsten electrode materials had been commonly used in Electrical Discharge Machining (EDM) Ni-based superalloys. Among the various electrode material properties, virgin copper alloy is used widely in machining superalloy series due to its high thermal conductivity. High electrode wear rate has been found in EDM owing to its low wear resistance in the copper electrode. In order to increase the wear resistance of virgin copper electrode (Cu), the chromium-coated Cu (Cr–Cu) electrode, Nickel-coated Cu (Ni–Cu) electrode, and the silicon carbide-coated Cu (SiC–Cu) electrode performance on Electrode Wear Rate (EWR) and Residual Stress (RS) of Waspaloy have been investigated using EDM with varying the pulse duration, peak current and concentration of silicon. The SiC–Cu electrodes have improved the 0.838 times hardening depth, 2.68 times coefficient of friction, 2 times hardness in electrode and 3 times Waspaloy machined surface hardness and 4.333 times scratch depth compared with virgin Cu electrode. The XRD results with SiC–Cu electrodes have shown a high Ni phase and TiC phase formation in the machined surface of Waspaloy for increasing the hardness. The 5 times EWR and 4 times RS have reduced with increasing the pulse duration. The 0.7 times EWR and 0.5 times RS reduced with increasing peak current. The 2 times EWR and 3 times RS reduced with increasing concentration of silicon powder in EDM oil. Overall analysis found that the SiC–Cu electrode showed a superior performance over the Cu, Cr–Cu and Ni–Cu.

Structures and compositions of the oil/wall interfaces and wall layers affected the properties of spray-dried fish oil powders.

Impact of Encapsulation on Gamma Oryzanol Content and Physicochemical Properties of Jasmine Rice Bran Oil Powder Derived from Rice Dough Stage

The aim of this study was to compare the functional properties of linseed oil powders made of three types of wall material (OSA starch + maltodextrin, OSA starch + nutriose, and OSA starch + inulin) and two types of emulsion phases (micro- and nanoemulsion). For these independent variables, the properties of the prepared emulsions (flow curves and viscosity) and the resulting powders (encapsulation efficiency, particle size distribution, water activity, bulk and tapped density, Carr’s index, color parameters, and thermal stability) were determined. The results showed that emulsion viscosity and most powder properties were affected by the emulsion type. All emulsions demonstrated Newtonian-like behavior, with viscosity values ranging from 29.07 to 48.26 mPa·s. The addition of nutriose induced the most significant variation in this parameter, with nanoemulsification leading to a 1.6-fold increase in viscosity compared to microemulsification. The application of nanoemulsification to prepare the emulsions prior to spray-drying resulted in powders with lower surface oil content (by 78.8–88.5%), tapped density (by 1.7–14.2%), and Carr’s index (by 7.6–14.0%), as well as higher encapsulation efficiency (by 5.9–17.0%). The decreased oxidative stability (by 30.9–51.1%) of powders obtained from nanoemulsified emulsions was related to 4.7–15.9-fold lower surface oil content. Powders produced using inulin as the wall material had the smallest and most uniform particle sizes, showing minimal variation between powders derived from nano- and microemulsified emulsions.

Commercial DHA-rich algal oil has some issues, such as an unpleasant odor and susceptibility to oxidation. The main fishy odor compounds in commercial DHA-rich algal oil powder and DHA-rich algal oil microcapsules are hexanal and (E, E)-2,4-heptadienal. To address this issue, a microencapsulation process was designed for DHA-rich algal oil using infant rice powder (IRP), maltodextrin (MD), and whey protein concentrate (WPC) as wall materials, with sodium starch octenyl succinate (SSOS) and monoacylglycerol (MAC) as emulsifiers. The spray-drying method was used for microencapsulation. The experimental data showed that microcapsules with wall materials in a ratio of IRP/MD/WPC = 1:3:1 and an emulsifier content of 3.5% (SSOS and MAC) had the highest encapsulation efficiency (85.20 ± 6.03%) and the lowest aldehyde content (65.38 ± 3.23%). This microcapsule showed a good appearance and better oxidation stability compared with the crude oil, with a water content and average particle size of 1.69 ± 0.57% and 631.60 ± 23.19 nm, respectively. The results indicated that DHA-rich algal oil microcapsules prepared with infant rice powder had a lower fishy odor and better sensory acceptability compared to commercial DHA-rich algal oil powder.

The need for cosmetics is very high in this fast-paced environment. The pharmaceutical industry's use of cosmetics is growing daily. We use cosmetics on a daily basis. Cosmetics are meant to be used on teeth, nails, hair, and skincare. Note that toothpastes, hair oils, and hair dyes are all considered cosmetics that are used by everyone on a daily basis. Because using synthetic or chemical products might have unfavorable side effects, individuals are increasingly gravitating toward organic, natural, and herbal formulations that have negligible or no side effects. Herbal remedies are typically recognized for having "No side effect." People deal with a variety of issues, including premature greying of the hair, split ends, dandruff, hair thinning, and excessive sebum production. People are therefore searching for strategies to improve hair growth, prevention, and maintenance. The present investigation focuses at the preparation and evaluation of a herbal hair growth serum made with a combination of natural substances, including olive oil, peppermint oil, vitamin E, hibiscus flowers and leaves, Amla Powder, and curry leaves. The purpose of the serum is to improve scalp health, strengthen hair follicles, and promote hair growth. Hibiscus flowers and leaves are used to extract bioactive chemicals, which are then infused with curry leaves and Amla powder in olive oil. For added advantages, vitamin E and lavender oil are added. Hibiscus flowers are rich in amino acid, which is prime building block of keratin. The leaves also reduce the growth of dandruff-causing fungi, reduce dandruff flakes and prevent its recurrence. Amla Powder has antimicrobial and anti-inflammatory properties that can help reduce dandruff. Curry leaves are rich in antioxidants and proteins, these antioxidants neutralize the free radicals and keep hair healthy and strong. Coconut oil absorbs into your hair quickly, providing moisture to tame frizz and heal breakage. The effectiveness of the serum is assessed in the study using variables including hair growth rate, thickness, strength, scalp health, and general health of the hair. Preliminary findings point to encouraging results in terms of strengthening hair growth and enhancing hair quality.

This study aimed to develop microcapsules with wheat gluten-coated oil droplets to enhance the oxidation stability and control the digestibility of flaxseed oil. The microcapsules were fabricated using a three-step procedure: (i) flaxseed oil was homogenized with an alkaline gluten solution to form oil-in-water emulsions containing small gluten-coated oil droplets (320-400nm); (ii) the pH of these emulsions was then neutralized to facilitate the deposition of gluten around the oil droplets, thereby forming a thick layer; (iii) a flaxseed oil microcapsule powder was then prepared by spray drying. During the microcapsule formation, intermolecular interactions, including hydrophobic interactions and hydrogen bonds, were involved in the coacervation of gluten at the emulsion surface. The resultant microcapsules with a multiple-core structure had external diameters of 4-26µm and encapsulation efficiencies of 90%-94%. The microencapsulated oil powders contained a relatively high flaxseed oil content (60%-80%). Among them, the sample with 60% oil content demonstrated the best stability in resisting oil droplet coalescence; thus, it exhibited a higher lipolysis rate and extent during simulated gastrointestinal digestion. A 30-day accelerated storage study showed that encapsulation of the flaxseed oil improved its resistance to oxidation. These findings suggest that the pH-deposition method can successfully produce microencapsulated polyunsaturated lipids using all plant-derived ingredients, which may facilitate their use in new plant-based foods through a green and sustainable approach.

The aim of the study was to compare two kinds of soluble dietary fibres in a mixture with OSA-starch as wall components of linseed oil capsules. Comparison was made based on emulsion (droplet size, polydispersity index, and viscosity) and powder properties (outer structure, colour, surface oil content, and encapsulation efficiency). Additionally, linseed oil powders were applied to the food model (apple juice) and the colour, physical stability, and volatile compound profile of fortified juice were determined. Although the obtained linseed oil emulsions with different compositions of polysaccharide components showed some variation in droplet size, polydisperse index and viscosity, their encapsulation efficiency by spray-drying was very high (>98%). The powders produced had a similar structure and low surface oil content, and their 2% addition to apple juice did not change its stability and only slightly decreased its colour lightness and yellowness. However, greater differences in the volatile compounds of obtained juices were observed. Overall, the added powders reduced the volatility of aroma compounds typical of apple juice but introduced propanal and hexanal, especially the powders with the highest OSA-starch share.

ABSTRACT We investigated the effect of different fat sources on growth performance and intestinal health in weaned piglets. A total of 72 21-day-old weaned piglets were divided into 3 groups the CON group with 2.5% soybean oil, TRE1 with 2.5% emulsified balanced oil powder and TRE2 with 2.5% emulsified coconut oil powder. These two experimental oil powders were emulsified with the emulsifier (lysophospholipid). The average daily feed intake in TRE1 was significantly higher than that in CON (P < 0.05). The apparent total tract digestibility (ATTD) of ash in TRE1 was significantly higher than that in CON (P < 0.05). Compared with CON, TRE1 tended to improve ATTD of dry matter (P = 0.075), serum triglyceride (P = 0.062) and serum-free fatty acids (P = 0.090). The jejunal villus width of piglets in TRE1 and TRE2 was significantly increased (P < 0.05) and the duodenal crypt depth was significantly decreased (P < 0.05). Compared with CON, TRE1 significantly increased the mRNA expression levels of jejunal Occludin, Claudin-1 and ZO-1 (P < 0.05). From the results of the present study, we concluded that dietary supplementation of 2.5% emulsified balanced oil powder has more obvious effects on enhancing the growth performance of weaned piglets by improving lipid metabolism, intestinal tissue development and barrier function.

ABSTRACT Energy storage materials have the potential to improve the performance of thermal systems due to their excellent thermo-physical properties. Different energy storage materials have been tested for different thermal systems and found adequate to improve their thermal performance. Present work focuses, (i) on the development of two different composite energy storage materials (CESM) by mixing graphite black powder (obtained from lithium batteries cells) in paraffin wax and coconut oil, and (ii) testing of these materials for solar space heating inside the two similar air heating systems namely, Model-2 and Model-3. Air heating trials have been conducted on four different configurations by placing CESM-filled containers on the absorber of the tested heaters. Results of natural and forced convective operations have been compared with a similar conventional air heater (Model-1) and also to some other relevant works on air heating systems. Results revealed that Model-3 is the best model. For this system, improved heat transfer was observed at 356.20 W/m2.K, thermal efficiency was observed at about 78.8%, overall heat loss was computed at 5.91 W/m2.K and maximum exhaust air temperature was observed at about 322.05 K. The cost of Model-3 was about $51.14 (₹ 4110 in Indian currency). Model-3 can be easily developed and used for air heating and drying operations under mild cold climate conditions.

Abstract Technological 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.