Refined Sunflower Oil Research Articles

Implementation of Cellulose-Based Filtration Aids in Industrial Sunflower Oil Dewaxing (Winterization): Process Monitoring, Prediction, and Optimization.

In the production of refined sunflower oil, waxes are removed during the winterization stage, and wax crystals are separated through filtration assisted by filtration aids. Commonly used filtration aids in oil refining include perlite and diatomaceous earth. After winterization, a significant amount of filter cake remains as a by-product and is treated as waste. Today, natural cellulose fibers are being promoted as filtration aids. Their advantages are numerous, both in the production process and from an environmental perspective. However, their only disadvantage is their higher cost. Therefore, in this study, 57 filtration cycles during the industrial sunflower oil winterization step using cellulose-based filtration aids were monitored. Different process parameters, including the pressure differential on the filter, the flow rate of filtered oil, constant pressure period, the quantity of filtered oil, filtration time, the quantity of pre-coating and dosing filtration aids, the volume of filtered oil, the concentration of dosing filtration aid, as well as the mass of separated waxes, were observed. Additionally, artificial neural networks were applied to predict process parameters, optimize the process, and, above all, determine the dosage of filtration aids, which will make the process more economical. The optimal filtration process is performed at a pressure differential of 3.3 bar, lasting a total of 39 h, with 32 h at constant pressure, resulting in 322,503 kg of filtered oil and 90.41 kg of waxes. The optimal quantity of cellulose-based filtration aids employed for pre-coat was 80 kg, and for dosing, 375 kg, with an optimal concentration of 0.12% w/w.

Changes in physicochemical properties and kinetics oxidation of refined sunflower oil stored in packaging materials commonly used in Egypt

Changes in physicochemical properties and kinetics oxidation of refined sunflower oil stored in packaging materials commonly used in Egypt

Market competitiveness of sunflower seed and oil products

Abstract Sunflower seed is one of the most widely traded products in the world, with total trade amounting to 20.36 million metric tons of total vegetable oil production in 2023. Sunflower seed is usually used as a material for cooking oil and food products, biofuel, cosmetics, and other derivates. Due to climate change and the fossil fuel energy crisis in Europe, the need for vegetable oil has increased; one is sunflower oil. Therefore, this research aims to identify the global sunflower market from its largest producing countries. This study uses primer data from interviews in some of the largest producer countries: the Netherlands, Romania, and Poland. Secondary data was also obtained from export data for sunflower-exporting countries worldwide from 2020 to 2021. The Boston Consulting Group (BCG) matrix is used for the data analysis to assess the performance of sunflower products in various major exporting countries worldwide. The results of this study show that Romania took the star position with the highest sunflower seed export, around 19.8% of the total economic value of 4.74 billion USD. Ukraine took the cash cow position in sunflower oil, and Turkiye took the cash cow position in the refined sunflower oil market. These positions indicate the dominance of the global market.

Quality assessment of commercially refined sunflower oil found in the market of Pokhara, Nepal

Sunflower oil is widely used for home cooking and the food industry. Food safety concerns are always there while consuming oil daily, so people want their purchased and consumed oil to be safe. The main aim of the research is to demonstrate and compare the data of different parameters obtained from laboratory experiments following the standard methods suggested by FSSAI-2016 (Food Safety and Standard Authority of India), A.O.A.C. (Association of Analytical Chemists) and the standard values given by D.F.T.Q.C. (Department of Food Technology and Quality Control), Nepal in 2075 B.S for edibleness of sunflower oil. Here, we show the standard methods to test the different parameters, i.e., moisture content, acid value, density, peroxide value, iodine value, saponification value, and unsaponifiable matter of edible sunflower oil. The dataset of preliminary and physiochemical analysis were within the limits of D.F.T.Q.C. standards for edible and refined sunflower oil, where moisture content was 0.05±0.01, refractive index was 1.4676±5.7735E-05, peroxide value was 2.65±0.098, acid value was 0.071±0.0026, iodine value was 128.02±0.007, saponification value was 189.92±1.094 and unsaponifiable matter was 2.53±0.7. This study concludes that all the selected samples of sunflower oils are in the permissible range according to the D.F.T.Q.C. directory (2075). It indicated that selected sunflower oil types have regulatory standards for public consumption concerning health risks under study from the Pokhara market.

Oil/Water Biphasic Solvent System for the Eco-Extraction and Cosmetic Formulation of Bixa orellana L.

Annatto, obtained from the seeds of achiote (Bixa orellana L.), is a widely used orange pigment rich in bixin and other apocarotenoids. This work reports the optimisation of a green extraction method of pigments and antioxidant compounds from achiote as well as its integration in a one-step green extraction-cosmetic formulation process. A biphasic solvent system of water and oil was used to recover simultaneously polar polyphenols, and less polar compounds, such as δ-tocotrienol and bixin. The optimisation of the ultrasound assisted extraction is presented, as well as a comparison of different vegetable oils used as extraction solvents. The composition, physicochemical properties and antioxidant activity of the oils were studied and their extraction performance was compared. Refined sunflower oil proved to be a better solvent than virgin olive, jojoba, coconut and grapeseed oils. Both aqueous and oil phases displayed an interesting antioxidant capacity. The oil phase contained 0.9% of bixin, as well as minor apocarotenoids and δ-tocotrienol. Twelve compounds, mainly phenolics, were identified by UHPLC-DAD-HRMS/MS in the aqueous phase. Twenty-one volatile compounds were identified in the volatile fraction by SPME-GC-MS. Lastly, a one-step green process is proposed to combine the extraction and the cosmetic formulation of the bioactive compounds.

Advances in the Use of Four Synthetic Antioxidants as Food Additives for Enhancing the Oxidative Stability of Refined Sunflower Oil (Helianthus annuus L.)

The present investigation was performed to evaluate the effects of various synthetic antioxidants (vitamin A, vitamin E, β-carotene, and BHT) on the oxidation of sunflower oil subjected to accelerated thermal storage at 60 °C for three months (12 weeks). The performance of the antioxidants studied was evaluated using several quality parameters: the free fatty acid value (FFA), primary oxidation (via the peroxide value (PV) and K232 value), secondary oxidation products (via the anisidine value (p-AV) and K270 value), and the total oxidation value (TOTOX). The fatty acid composition (FAC), oxidizability value (COX), iodine value (IV), and pigment content (chlorophyll and carotenoid) were also evaluated. The results revealed that the control sample of sunflower oil exhibited higher susceptibility to oxidative deterioration. Antioxidants at 200 ppm were more effective in preserving the oxidative stability of sunflower oil subjected to accelerated storage compared to the control oil. The smallest increases in all stability parameter indexes were recorded for antioxidant-supplemented sunflower oil. However, the IV and chlorophyll and carotenoid contents were reduced. At 200 ppm, vitamin E and β-carotene showed the greatest stability in sunflower oil, while their combination with vitamin A at 100 ppm of each showed the lowest stability. In addition, synthetic antioxidants provided greater protection against the degradation of polyunsaturated fatty acids (PUFAs). The highest level of PUFA degradation was recorded in the control oil, followed by the oil containing vitamin A. In conclusion, adding synthetic antioxidants to sunflower oil improves its stability during storage. However, some authors associated these molecules with a health risk due to carcinogenic effects as these molecules have been listed as “Generally Recognized As Safe” (GRAS).

Candelilla Wax and Glycerol Monostearate-Based Oleogels as Animal Fat Substitutes in Bologna Sausages.

The aim of this study was to produce Bologna sausages rich in unsaturated fatty acids and to evaluate this replacement on the structural characteristics. For the purpose of a comparative analysis, three different types of sausages were produced, distinct only in the type of fat used: I. sausages obtained with pork backfat (PBF), II. sausages produced with oleogel formed from refined sunflower oil and glycerol monostearate (GM_OG), and III. with candelilla wax oleogel (CW_OG). The meat composition was also analyzed to better understand the process in the dynamics and the finished products were analyzed both uncooked and cooked. The enhanced oil-binding capacity of oleogels suggests their potential value as substitutes for saturated fats (>99%). In terms of meat composition textural analysis, the highest hardness value was registered for PBF_C of 25.23 N, followed by a CW_OG_C of 13.08 N and a GM_OG_C of 12.27 N. However, adhesiveness, cohesiveness, springiness index, and gumminess showed similar values between samples. Reformulation of products with oleogels as a fat source abundant in mono- and polyunsaturated fatty acids resulted in uncooked products exhibiting reduced hardness values of 49.01 N (CW_OG_US) and 40.51 N (GM_OG_US), compared to 65.03 N (PBF_US). Color results of the cross-section color can indicate the potential for consumer acceptance due to the reduced color differences between the conventional and oleogel samples.

Thermoreversible oleogelation of fatty acid monoglyceride-containing sunflower oil from a rheological approach

Nowadays, there is a growing concern among consumers about the impact of diet on health. In this regard, oleogelation has been proposed as a promising strategy to replace unhealthy fats, as well as to encapsulate water-insoluble bioactive compounds in food matrices. Consequently, the development of thermoreversible oleogels may play an important role in the bioavailability and biostability of functional foods and the beneficial effects associated with them. The aim of this work was to evaluate the viscoelastic behavior of oleogels using a commercial food additive (E471) composed of fatty acid monoglycerides (MG). Furthermore, the study of sol-gel transitions of these thermoreversible oleogels allowed to obtain the optimum concentration of gelling agent required. Refined sunflower oil containing 2–5 wt% of E471 were characterized by means of SAOS tests, as a function of temperature. All these systems were liquids above 48 °C, forming stable oleogels below 20 °C. An improvement of the elastic component of them was observed as gelling agent concentration was higher. Oleogels containing 4 and 5 wt% MG showed very similar viscoelastic properties and high stability at body temperature (ca. 37 °C). Conversely, systems containing 2% or 3% led to the formation of weaker gels exhibiting thermo-reversibility but only the latter was stable at body temperature. Therefore, sunflower oleogels containing MG above 3 wt% could be regarded as potential carrier food matrices for lipid-soluble active ingredients. To this end, the modulation of the oleogel network consistency should play a key role in maintaining the integrity of the active principle during gastrointestinal transit.

Development of an emulsion composition with fennel and caraway essential oils for use in the combined therapy of ulcerative colitis

The aim of the study is to develop the composition of an emulsion containing essential oils of Fennel and Caraway seeds for use in the symptomatic complex therapy of ulcerative colitis with the aim of eliminating functional intestinal disorders. Materials and methods. The objects of the study were samples of emulsions containing active pharmaceutical ingredients (essential oils of Fennel and Caraway), purified water, oils (refined sunflower oil, refined olive oil, refined sesame oil), emulsifiers (polyethylene glycol 40 hydrogenated castor oil, polysorbate 80, polyethylene glycol 100 stearate, acacia gum, guar gum, xanthan gum, soya lecithin), viscosity regulator - apple pectin and flavouring agents (food additives with cherry and tarragon flavour). Organoleptic properties, stability, rheological parameters, pH, particle size determination by microscopy, and a taste test were carried out with model emulsion samples. Research to establish the optimal technological parameters was carried out in parallel. Results. The main parameters of the technological process have been established, which allow to obtain an emulsion with evenly distributed particles: 15 minutes at maximum speed. The concentration of emulsifiers at which the emulsions are stable was selected. It was found that the samples containing polyethylene glycol 100 stearate, gums, and soy lecithin have satisfactory organoleptic properties. The sample with soy lecithin emulsifier differs from the others in its ability to form microemulsions, but it has low viscosity. To improve the rheological properties, apple pectin was added to the emulsion. The taste test showed that among vegetable oils, refined sesame oil has a more neutral taste, and the flavouring additive "Tarkhun" balances the taste better. The release of active pharmaceutical ingredients (APIs) from the emulsion base was confirmed by thin-layer chromatography. Conclusions. A microemulsion with essential oils based on refined sesame oil, soy lecithin, with the addition of viscosity and flavour correctors was developed. The obtained emulsion has satisfactory organoleptic properties and conforms to the requirements for emulsion quality indicators

Investigating the complete replacement of conventional fat with oleogel on the structural behavior of five different pastry products

Saturated and trans fat intake have been linked to an increased risk of developing diseases such as cardiovascular and coronary heart disease, obesity, and myocardial infarction. As a result of the actions and regulations proposed to reduce and eliminate the content of saturated and trans fats, it is necessary to develop and implement new structuring technologies, such as oleogelation. Oleogelation is a promising strategy for structuring liquid oil, that allows the incorporation of vegetable oils rich in unsaturated fatty acids into food matrix and which can provide the functionality of solid fats and improved nutritional characteristics. The partial or total replacement of conventional fats with oleogels in pastry products is of great interest due to their larger consumption. In this research paper, the puff (jam-filled puff pastry) and tender pastries (bow tie cookies, cheese crackers, apple pie, and cookies) have been reformulated by totally replacing of conventional fats with oleogel and the structural behavior in the dynamics of the technological process was evaluated. The textural properties of oleogel were comparable to those of some conventional fats, but frequency sweep measurements showed that the oleogel formulated with refined sunflower oil and carnauba wax (10% w/w) had the highest storage modulus G’ and loss modulus G’’ values when compared to conventional fats (commercial margarine, butter, a mixture of 73% margarine and 27% lard, and puff pastry margarine). The textural properties of oleogel (2.34 N and 2.30 mJ) were significantly different from those of puff pastry margarine (9.78 N and 21.73 mJ), but compared to other conventional fats, the values of hardness (1.42–2.70 N) and adhesiveness (4.40–5.17 mJ) were similar. For conventional and oleogel doughs the storage modulus (Gʹ) were higher than loss modulus (G″) and both increased with the applied frequency (Hz). In terms of the products textural profile, the prototypes formed with oleogel exhibited lower hardness values (2.37–15.64 N) than the conventional products (8.83–19.89 N), indicating the tenderizing effect produced by the oleogel. The fat losses determined during 14 days of storage showed a lower physical stability of the doughs and products formulated with oleogel, most probably due to the destabilization kinetics of the lipid system during the operations of the technological process.

Oil emulsion stability in electrolyzed water solutions

Metastable electrochemically-activated water solutions possess unique properties that make it possible to modify food emulsions. This comparative analysis featured the stability of model oil-in-water emulsions with anolyte or catholyte as a dispersion medium, as well as the physical and morphometric profile of the emulsion system. The research involved emulsions based on anolyte and catholyte. They consisted of refined sunflower oil, emulsifier (lecithin), and stabilizers, which were represented by sodium alginate, sodium carboxymethylcellulose, pectins, and agar. The study also covered such parameters as aggregative stability, viscosity, morphometry, oil particle size, and zeta potential. Anolyte and catholyte affected the process of separation in the model emulsions. The samples stabilized with alginate and sodium carboxymethylcellulose proved to be the most stable emulsions while agar triggered gelation. The effect of substituting tap water with metastable electrolyzed water solutions depended on the oil proportion in the emulsion. Catholyte destabilized the samples with 20% of oil and liquified gel in the samples stabilized with agar. Anolyte was more aggressive in destabilizing emulsions with 30% of oil. The effective viscosity of these emulsions correlated with the stable phase fraction. The anolytebased samples had low effective viscosity. The opposite results for emulsions with different oil fractions may have been caused by interface changes, i.e., surface tension, adsorption, coalescence, etc. In the emulsions with 46% of oil and animal origin emulsifier, neither anolyte nor catholyte had any significant effect on the aggregative stability of the system. The revealed patterns can be used to control the properties of emulsion products with oil phase ≤ 30%, e.g., low-fat mayonnaises, sauces, emulsion drinks, etc. Metastable electrolyzed water solutions may provide a reagent-free control of properties and patterns of finished or semi-finished foods and biological raw materials.

Evaluation of drops dimensions and rheological properties in production of multiple emulsion in a vessel

Abstract The structure and size of droplets of the inner phase of a multiple emulsion and rheological properties of the produced multiple emulsion are presented in this paper. The multiple emulsion was produced in a stirred vessel equipped with four baffles. In the study, two different stirrers: turbine impeller and Rushton turbine impeller were used. The liquids used in the produced multiple emulsion were: distilled water and refined sunflower oil. 8 g and 16 g lecithin from soya beans were used as an emulsifier. The preparation time was respectively 15 min. and 45 min. The structure of the obtained emulsions is presented in the form of photos taken with the diagnostic inverted microscope. The results size of droplets were presented in the form of graphics as a distribution of drops. The rheological properties of the multiple emulsion were presented graphically and it was described using the rheological model.

Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene

AbstractSilphium integrifolium Michx. (silflower), a perennial plant, is of great interest as a potential new oilseed crop due to its long, strong, deep, extensive root systems, which can prevent erosion, capture dissolved nitrogen, and out‐compete weeds eliminating the need for frequent irrigation and herbicide uses. In this study, oil was extracted from unhulled silflower seeds, and its composition and oxidative stability were evaluated. The oil content in unhulled silflower seeds was 15.2% (wt/wt), and its fatty acid composition was similar to that of sunflower oil. The level of total polar compounds (TPC) in the oil was 12.3% (wt/wt), and the content of total phenolics was 1.12 mg gallic acid equivalent (GAE)/g oil. Noteworthily, 4.89% squalene was isolated from silflower oil indicating its potential application as an alternative source of squalene. Silflower oil had lower oxidative stability as indicated by the oxidative stability index (OSI) at 110°C and thermogravimetric analysis (TGA), presumably due to its high level of chlorophyll (1002.8 mg/kg). Even after a typical refining process involving degumming, alkali refining, and bleaching with Fuller's earth, silflower oil contained 725.5 mg/kg chlorophyll, and its oxidative stability was not improved. Further treatments with bleaching agents including bentonite, sepiolite, and Tonsil® lowered the chlorophyll level to 4.2, 474.5, and 38.5 mg/kg, respectively, and some aspects of oxidative stability were improved and better than those of refined sunflower oil. This study presents the potential of silflower oil as new edible oil and a great plant source of squalene.

Valorization of spent coffee ground as a natural antioxidant and its use for sunflower oil shelf‐life extension

AbstractIn the present paper, spent coffee grounds (SCG) were investigated for their antioxidant capacity, chemical profiling, and their potential to extend the shelf‐life of refined sunflower oil (RSO). Ethanolic SCG extract (SCGE) ability to enhance RSO oxidation, during accelerated aging conditions, was examined at 60°C for 120 days. To this end, oxidative stability was evaluated for RSO added with SCGE (at 0.01%, 0.02%, and 0.03%) in the presence of a negative control (RSO without SCGE) and a positive one consisting in vitamin E (VE, a synthetic antioxidant) using the same concentrations (0.01%–0.03%). Our outcomes reveal that SCG were an important source of oil, protein, carbohydrates, minerals, pigments, phenolics, and flavonoid compounds, and they have high antioxidant capacity. SCGE at 0.03% increased RSO oxidative stability by reducing free fatty acids (FFA), peroxide value (PV), and conjugated dienes (CD) and trienes (CT) compared to the unenriched oil. However, both SCGE and VE had no significant effect (p < 0.05) on the fatty acids profile and iodine value. Furthermore, RSO enriched with SCGE had overall acceptability in the sensory evaluation. In conclusion, SCGE improved RSO oxidative stability, and therefore, it could be used as an efficient natural antioxidant to substitute VE during industrial processes.Practical Application: It is widely accepted that synthetic antioxidants may be harmful to human health. In such a context, plant‐based natural antioxidants proved to be an excellent alternative. The valorization of SCG as a natural antioxidant may represent a cost‐effective and sustainable approach for the food industry. The addition of used coffee grounds to refined sunflower oil could enhance its shelf‐life, offering a potential alternative to synthetic antioxidants. This may also help to reduce the quantity of coffee waste produced, promoting a circular economy.

Biodiesel synthesis using spent FCC catalyst and CaO from a mixture of sunflower oil and oleic acid

A physical mixture of two heterogeneous catalysts, calcium oxide (CaO) and spent fluid catalytic cracking (SFCC) catalyst, was used to produce biodiesel from a mixture of refined sunflower oil (RSFO) and 5 wt% oleic acid. The reaction was performed with a 6: 1 M ratio of methanol to oil at 65 °C and 3 wt% catalyst loading. The SFCC catalyst loading was also varied to investigate its effect on soap formation and biodiesel production. The presence of the SFCC catalyst reduced the reaction time from 14 h to 7 h to achieve conversion >99 %. It also decreased the soap formation compared with the reaction catalyzed by CaO alone. The lowest oleic acid conversion to soap (~20%) was obtained for CaO + 20 % SFCC case. Calcium diglyceroxide (CaD) was also tested as a catalyst – it further reduced the reaction time to 1 h for 99 % conversion.

Comparative analysis of ultrasound-accelerated alkaline and acid hydrolysis for the indirect determination of 3-monochloropropane-1,2-diol fatty acid esters

Ultrasound-accelerated hydrolysis is effectively used for the first time in the release of 3-monochloropropane-1,2-diol (3-MCPD) from its fatty esters. Indirect determination of 3-MCPDE fatty acid esters was performed under alkaline and acid conditions using sodium methoxide and sulfuric acid, respectively, prior to GC-MS analysis. Dispersive liquid-liquid microextraction (DLLME) was used to derivatize the free 3-MCPD with n-heptafluorobutyrylimidazole (HFBI). Two asymmetrical screening designs were used to evaluate parameters affecting the methods’ performances: time, temperature, hydrolytic agent volume, and concentration. A comparative study between both methods was performed. Research showed that comparable results are achieved in terms of linearity (r2 > 0.9995), specificity, accuracy, and precision. Determination limits were lower for the alkaline method (67 ng g−1). Twenty samples of four types of edible oil were assessed using both methods: extra virgin olive oil (EVO), refined sunflower oil, refined olive oil, and palm oil. Results obtained here were comparable and similar to those reported in the literature. Alkaline hydrolysis was the recommended approach and should be used in occurrence studies.

Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time

The aim of this study was to investigate the sensory profile of semi-hard goat cheese preserved in an oil mixture (extra virgin olive oil from Mljet and refined sunflower oil; 50:50). Five batches of cheese were made, and each batch was divided into three groups: (i) ripening in air (group 1—control group), (ii) ripening in oil after 10 days of ripening in air (group 2), (iii) ripening in oil after 20 days of ripening in air (group 3). After 60 days of ripening, quantitative descriptive analysis (QDA) was performed by six trained experts and texture was analyzed with a texture analyzer. The correlations between the descriptive sensory scores of texture and the texture analyzer results were significantly related. Compared to the control group, the oil-ripened cheeses had significantly (p < 0.05) higher oily odor and taste intensity and greater elasticity and stickiness determined by fingers, but thinner rind, lower cross-sectional color intensity, and lower crumbliness in the mouth. Ripening in oil improved rind thickness, taste, texture, and cross-sectional properties. Group 3 cheeses were preferred in terms of appearance, cross-section, odor, and taste, suggesting that prolonged ripening in air before immersion in oil positively affected the sensory characteristics of the cheese.

Synthesis of NaYF4:Yb3+, Tm3+ Nanocrystals Via the Thermal Decomposition Method Using Refined Sunflower Oil

Abstract In recent years, up-conversion luminescence nanoparticles have attracted significant attention from researchers in fields such as analytical chemistry (for example qualitative and quantitative analysis of metal and non-metal ions) and biomedicine (cancer imaging, drug delivery, treatment, etc.) due to their high rate of emission efficiency, easy surface functionalization, great chemical and thermal and photostability and other favorable properties. NaYF4 in particular has attracted interest of researchers as a host material due to its low phonon energy, thus increasing the efficiency of emission. In this study, the synthesis of NaYF4:Yb3+,Tm3+ nanocrystals using the hydrothermal method was successfully carried out. Refined sunflower oil containing oleic acid was used as a solvent instead of analytical grade oleic acid and octadecene-1, reducing the cost of the synthesis. Using semi-quantitative XRD measurement analysis, it was determined that 25.3 % hexagonal β-NaYF4:Yb3+,Tm3+ as well as 23.8 % cubic α-NaYF4 nanocrystal crystalline phases were found in the synthesized sample. The sample showed mainly luminescent characteristics typical of hexagonal NaYF4:Yb3+,Tm3+ lattice nanoparticles.

The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties

The aim of this paper was to determine the influence of ripening of semi-hard goat cheese in oil (mixture of Mljet's extra-virgin olive oil and refined sunflower oil; 50:50) on its physicochemical composition and sensory properties, as well as to determine the optimal time of immersion of the cheese in oil. Five batches of cheeses were produced, and the cheeses of the same batch were randomly divided into 3 groups according to the ripening method: (1) ripening in air (control group, treatment 1), (2) ripening in oil after 10 d of ripening in air (treatment 2), (3) ripening in oil after 20 d of ripening in air (treatment 3). Cheeses were sampled during ripening at d 0, 10, 20, 30, 45, and 60, and physicochemical analyses were performed. Oil as a ripening medium for cheese prevented water loss from the cheese (groups 2 and 3), and the significantly lowest contents of dry matter, protein, fat, saturated fatty acids (SFA), unsaturated fatty acids (UFA), oleic acid, and salt were found in group 2. Group 3 had the highest contents of fat, SFA, UFA, and oleic acid. Prolonged ripening of the cheese in air before immersion in oil resulted in greater water loss and the formation of such cheese structure that allowed oil to penetrate the cheese. Water retention and oil penetration into the cheese altered the physicochemical composition of the goat cheese, having a significantly positive effect on the sensory characteristics, particularly color, texture, and taste, allowing the cheese to be consumed even when goat milk is not produced due to seasonality.

Excitation-emission fluorescence spectroscopy and sparse chemometric methods for grape seed oil classification and authentication

Grape seed oil (GSO) authentication and classification have recently become the most important aspects of edible oil quality control due to its high nutritional values. In the present contribution, excitation-emission fluorescence spectroscopy and sparse chemometric methods were used for the classification of GSO obtained from different Iranian grape genotypes and the detection of GSO adulteration with refined sunflower oil (SFO). The fluorescence spectra were collected in the wavelength ranges of λex = 200–500 nm and λem = 200–800 nm. To develop multivariate models, more than 200 samples from five different varieties of GSO were used. The sparse version of N-way partial least squares discriminant analysis (sNPLS-DA) was utilized to build an interpretable classification model. Classification accuracies for the sNPLS-DA model were 1.00 for predicting all grape genotypes. The collected fluorescence data revealed a distinct intensity difference between the Chafteh GSO and other GSOs in λex = 270–310 nm, and λem = 300–350 nm. To simulate the adulteration of GSO with SFO, 35 binary blends of Chafteh GSO samples (as a higher-quality oil) were prepared at adulterant levels from 10% to 50%. Sparse multivariate regression techniques, including the least absolute shrinkage and selection operator (Lasso), Ridge, and Elastic net were applied for quantitative analysis of GSO adulteration. The coefficient of multiple determination (R2) and the RMSE for the Lasso model were 0.914 and 0.013, respectively, for the external test sets. The results showed that the sparse chemometric methods coupled with excitation-emission fluorescence spectroscopy can be used as interpretable and reliable tools for quality control and adulteration detection of oil samples in the food industry and commerce.