Stability Of Oil Research Articles

Sodium alginate/gelatin hydrogel spheres loaded with Fructus Ligustri Lucidi essential oil: Preparation, characterization and biological activity

The application of plant essential oils in the food industry is often hindered by their poor water solubility and high volatilize. Encapsulation has emerged as an effective solution to this problem. This study focuses on the preparation of Fructus Ligustri Lucidi essential oil gel spheres (FEOH) based sodium alginate and gelatin. The optimum formulation for FEOH was established by Box-Behnken Design response surface testing, resulting in a composition of 10 % FEO, 5 % TW20 and 2 % CaCl2. This formulation achieved an encapsulation efficiency of 85.56 %. FTIR and SEM results indicated the successful encapsulation of FEO within the gel spheres. Furthermore, DSC and TGA results showed that encapsulation enhanced the thermal stability of the essential oil. At room temperature, the water content of FEOH exceeded 90 %, and it showed the highest swelling ratio of 62.5 % in an alkaline medium at different pH conditions. The in vitro release behavior showed that FEOH was released up to 85.28 % in oil-based food simulants within 2 h. FEOH showed strong antibacterial activity, with a Minimum Inhibitory Concentration (MIC) of 128 mg/mL against Staphylococcus aureus and 256 mg/mL against Escherichia coli. The gel spheres obtained in this research show significant potential as food preservatives in food matrices.

Raspberry-liked Pickering emulsions based inulin microparticles for enhanced antibacterial performance of essential oils

Pickering emulsions seem to be an effective strategy for encapsulation and stabilization of essential oils. In this work, a novel raspberry-liked Pickering emulsion (RPE) loading Mosla chinensis ‘Jiangxiangru’ essential oil (MJO) was successfully engineered by using ethyl lauroyl arginate (ELA) decorated nanosilica (ELA-NS) as particles emulsifier. And the ELA-NS-stabilized MJO Pickering emulsion (MJO-RPE) was further prepared into inulin-based microparticles (MJO-RPE-IMP) by spray-drying, using inulin as matrix formers. The concentration of ELA-NS could affect the formation and stabilization of MJO-RPE, and the colloidal behavior of ELA-NS could be modulated at the interfaces with concentration of ELA, thus providing unique role on stabilization of MJO-RPE. The results indicated that the MJO-RPE stabilized ELA-NS with 2 % NS modified by 0.1 % ELA had long-term stability. MJO-RPE exhibited a raspberry-liked morphology on the surface, attributed to ELA-NS covered in the droplet surface. The inulin-based matrix formers could effectively prevent MJO-RPE from agglomeration or destruction during spray-drying, and 100 % concentration of inulin based microparticles formed large composite particles with high loading capacity (98.54 ± 1.11 %) and exhibited superior thermal stability and redispersibility of MJO-RPE. The MJO-RPE exhibited strong antibacterial efficacy against Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and Pseudomonas aeruginosa (P. aeruginosa), owing to the adhesion to bacterial membrane dependent on the raspberry-liked surface of MJO-RPE, whose minimum inhibitory concentration (MIC) of the above three bacteria were (0.3, 0.45, and 1.2 μL/mL), respectively, lower than those (0.45, 0.6 and 1.2 μL/mL) of MJO. Therefore, the Pickering emulsion composite microparticles seemed to be a promising strategy for enhancing the stability and antibacterial activity of MJO.

Effect of variety, growing location and year on composition, certain antinutritional factors, and functionality of faba beans (Vicia faba) grown in Canada

AbstractBackground and ObjectivesFaba bean is a rich source of proteins, carbohydrates, vitamins, and minerals. It serves as a staple food in Asia, Africa, and the Mediterranean region. Faba bean production in Canada has recently increased due to the interest in sustainable plant‐based proteins. Identifying faba bean varieties that can grow across different environments and provide good quality, nutrition, and functionality is important. This study aimed to determine the effect of variety, growing location, and year on the composition, certain anti‐nutrients, and functionality of the faba bean varieties grown in Canada.FindingsVariety, growing location, and year had significant effects on the protein content, crude fat, ash, phytic acid, stachyose, verbascose, trypsin inhibitor activity, and functional properties of faba beans, including oil emulsion and water holding capacity. Starch content, total dietary fiber, and least gelling concentration were significantly affected by variety and growing location, whereas raffinose, oil absorption capacity, foaming capacity, and stability were significantly affected by variety and growing year. Significant interactions of variety, growing location, and year were observed for most characteristics. Environment played a greater role in affecting faba bean characteristics than variety except for starch content, total dietary fiber, oligosaccharides, and foaming stability.ConclusionsIt was found that varietal and environmental factors affected each trait differently. Selecting suitable varieties and growing conditions would improve the quality of faba bean.Significance and NoveltyInformation from this study will be useful to breeders, growers, and food manufacturers to improve the production and utilization of faba beans.

Comparative assessment of encapsulated essential oils through the innovative electrohydrodynamic processing and the conventional spray drying, and freeze-drying techniques

This study evaluates the encapsulation of an essential oils blend (EOB) using electrohydrodynamic processing (EHDP), spray drying, and freeze-drying techniques. EOB, comprising oregano, rosemary, hypericum, and chamomile oils, was encapsulated in a whey protein isolate-pullulan (WPI-PL) matrix. Spray drying achieved the highest encapsulation efficiency (EE > 90%) and optimal release profiles, while electrospun structures showed gradual release and better preservation. Freeze-drying exhibited the highest encapsulation yield (EY = 83.16%) but lower efficiency (∼66%). The electrospun nanostructures (EHDP) had a diameter of 543.00 ± 15.86 nm, whereas spray-dried microparticles measured 4.91 ± 3.356 μm. All encapsulated structures followed a Fickian diffusion mechanism (n ≤ 0.45). This research highlights the potential of natural bioactive compounds in food applications, contributing to sustainable, synthetic-free nutrition by enhancing stability and bioactivity of essential oils through encapsulation, reducing reliance on synthetic additives, and promoting a more natural approach to modern nutrition.

Ultrasound and pulsed electric field treatment effect on the thermal properties, oxidative stability and fatty acid profile of oils extracted from berry seeds

AbstractThe seeds of berry fruits which are considered as a by-product may be valorized by recovering the oil they content. Nevertheless, the conventional extraction methods are time, energy and organic solvents consuming. In order to make extraction more environmental-friendly, alternative methods, like ultrasound-assisted and pulsed electric field-assisted processes, are being developed. The procedure of extraction may however influence the quality of obtained oil. The following study aims to define the effects of ultrasound and pulsed electric field application in the extraction process on the thermal properties, i.e., oxidative stability, melting and cyclic heating/cooling profiles, thermal decomposition characteristics. Additionally, fatty acid profile assessment was included in the study. Seeds of blackberries, blackcurrants, chokeberries, raspberries and redcurrants were used to extract oil. Based on the results, it can be summarized that extraction method influenced the resistance of oils to oxidation. Ultrasound-assisted process resulted in oils with the highest oxidation induction times. Melting profile was slightly influenced by extraction method, with peak temperatures indicating the presence of low-melting and middle-melting triacylglycerol fractions. Differential scanning calorimetry with heat/cool/heat procedure let determine crystallization peak temperatures around − 60 °C, which could be associated with the specific triacylglycerol profile of berry seed oils. The courses of thermogravimetric analysis curves were comparable for all the tested samples. The fatty acid profile study revealed that all the studied thermal properties were affected by the unique fatty acid percentage share, with a great predominance of polyunsaturated fatty acids. Obtained results allowed to conclude that extraction method influenced oxidative stability, thermal properties and fatty acid profile only to some extent. The most promising extraction method among analyzed seems to be ultrasound-assisted extraction as it provided oil with high oxidative stability, typical thermal properties and unchanged fatty acid profile, without being harmful to natural environment due to possible reduction in solvent and time consumption.

The effect of fixed and rotary roasting methods on the oxidative stability of pistachio oil

Today, the demand for vegetable oils has increased. Unsaturated fatty acids in pistachio oil are an important component in promoting the health of the human diet. The purpose of this study was to evaluate the oxidative properties of roasted pistachio oil in two fixed and rotary roasters at 160 °C for 15 min during 0, 3, and 6 months of storage. The heat used has led to the destruction of the oil in the roasted pistachios, and with the increase in the storage time, the peroxide value of the samples increased from 0.06 to 0.57 meq/kg in the fixed method and from 0.03 to 0.07 meq/kg in the rotating method, respectively. Free fatty acids and acid value increased from 0.34 to 1.34 % and 0.69 to 2.68 mg KOH/g in the fixed method and from 0.3 to 1.11 % and 0.6 to 2.20 mg KOH/g in the rotating method as a result of storage time for 6 months and lipolysis reactions. Under the effect of roasting heat, the Maillard reaction products played an important role in the thermal stability of the oil (P<0.05). The roasted samples at zero storage time have the highest inhibitory percentage of DPPH and the lowest IC50 (3.66 % in the fixed method and 6.9 % in the rotary method). In spite of the fact that the changes made during 6 months of storage in both roasting methods are within the standard range, but due to the fact that in the samples of roasted pistachios in the fixed method, the peroxide value increased and the oxidative stability decreased significantly, it is suggested to use the rotary method in roasting of pistachios.

Visualization and Analysis of Mapping Knowledge Domain of Fluid Flow Related to Microfluidic Chip.

Microfluidic chips are important tools to study the microscopic flow of fluid. To better understand the research clues and development trends related to microfluidic chips, a bibliometric analysis of microfluidic chips was conducted based on 1115 paper records retrieved from the Web of Science Core Collection database. CiteSpace and VOSviewer software were used to analyze the distribution of annual paper quantity, country/region distribution, subject distribution, institution distribution, major source journals distribution, highly cited papers, coauthor cooperation relationship, research knowledge domain, research focuses, and research frontiers, and a knowledge domain map was drawn. The results show that the number of papers published on microfluidic chips increased from 2010 to 2023, among which China, the United States, Iran, Canada, and Japan were the most active countries in this field. The United States was the most influential country. Nanoscience, energy, and chemical industry and multidisciplinary materials science were the main fields of microfluidic chip research. Lab on a Chip, Microfluidics and Nanofluidics, and Journal of Petroleum Science and Engineering were the main sources of papers published. The fabrication of chips, as well as their applications in porous media flow and multiphase flow, is the main knowledge domain of microfluidic chips. Micromodeling, fluid displacement, wettability, and multiphase flow are the research focuses in this field currently. The research frontiers in this field are enhanced oil recovery, interfacial tension, and stability.

Highly Efficient Clay Based Degumming Aid for Phosphorous Removal from Crude Palm Oil

The removal of phosphorous from crude oil is a complex and necessary step to enhance the oxidative stability and shelf life of edible oil. In this aspect, the current work proposed clay based degumming aid for the removal of phosphorous from the crude palm oil during the bleaching process. The state of art qualitative and quantitative techniques was adopted for the study of physical and chemical properties of different raw materials and oil. A profound study on the stability of the degumming aid is based on the assessment of phosphorous removal efficiency with time (up to 6 months) and bleachability. The results of current work revealed that clay based degumming aid is highly effective in removing phosphorous up to 96%. Additionally, the bleaching performance of clay-based aid is also palpable (around 45%), which influences the deodorization process of the crude palm oil positively. The clay based degumming aid eliminate separate degumming process with acids, which directly impact the oil processing time and cost. Overall, proposed clay based degumming aid is highly efficient, stable for long time and cost effective as well, for the removal of undesired phosphorous from the crude palm oil during the bleaching process.

Fabrication of biopolymer stabilized microcapsules for enhancing physicochemical stability, antioxidant and antimicrobial properties of cinnamon essential oil

The current study entails the encapsulation validity to enclose naturally occurring food preservatives, such as cinnamon essential oil (CM), within various wall materials. This approach has demonstrated enhanced encapsulated compounds' stability, efficiency, and bioactivity. The base carrier system consisted of a solid lipid (Berry wax, RW) individually blended with whey protein (WYN), maltodextrin (MDN), and gum Arabic (GMC) as wall materials. The resulting formulations were freeze-dried: WYN/RW/CM, MDN/RW/CM, and GMC/RW/CM. The study comprehensively analyzed encapsulation efficiency, morphology, crystallinity, thermal, and physiochemical properties. When RW was combined with WYN, MDN, and GMC, the microcapsule WYN/RW/CM showed the highest efficiency at 93.4 %, while the GMC/RW/CM exhibited the highest relative crystallinity at 46.54 %. Furthermore, the investigation assessed storage stability, release of bioactive compounds, and oxidative stability during storage at 4 °C/ 25 % RH ± 5 % and 25 °C/40 % RH ± 5 % for 55 days, revealing optimal stability in the WYN/RW/CM microcapsule. Additionally, the antimicrobial activity was assessed at various concentrations of microcapsules, revealing their inhibitory effect against Escherichia coli (gram-negative) and Staphylococcus aureus (gram-positive) bacteria. The WYN/RW/CM microcapsule exhibited the highest inhibition activity in both strains, reaching 40 mm. This study demonstrates that combining WYN with RW as a wall material has greater efficiency in encapsulation and potential uses in various industrial sectors.

Blending cold-pressed peanut oil with omega-3 fatty acids from walnut oil: Analytical profiling and prediction of nutritive attributes and oxidative stability

This study aimed to explore the possibility of enriching cold-pressed Virginia (VIO) and Valencia (VAO) peanut oils with omega-3 fatty acids (FAs) from walnut oil (WO) to produce blended oils with improved nutritional value. The oxidative stability of pure and blended oils was examined under accelerated conditions (60 °C) for 28 days. The FA and tocopherol profiles, as well as nutritional quality indices, were determined. As the proportion of WO increased in the blends, the levels of linoleic and α-linolenic essential FAs increased, while oleic acid content decreased. Furthermore, γ- and δ-tocopherol levels rose, whereas α-tocopherol declined. Among the studied blends, VIO:WO blends, especially at a (70:30) ratio, were nutritionally favorable with a balanced FA profile. During storage, notable changes were observed in tocopherol levels, along with subtle alterations in the FA profile of the blended oils. Hence, the oxidative stability of pure VIO and VAO decreased with WO incorporation.

Improvement of the oxidative stability of edible oils through enzymatic esterification with hydroxytyrosol‐rich extract

AbstractOxidative degradation is a common issue of commercial edible oils that results in rancidity, downgrading the organoleptic characteristics of food matrices. The aim of this study was the enzymatic modification of common vegetable oils (pomace olive and sunflower oil) with polyphenolic extract to prepare functional oils enriched with bioactive phenolipids. Under that scope, an agro‐industrial effluent, olive mill wastewater, was used as source to recover phenolic compounds. The recovery of hydroxytyrosol and tyrosol reached up to 81.2% ± 0.3% and 98.3% ± 0.2%, respectively. Further, immobilized lipase was used to catalyze the one‐step acylation of these phenolic antioxidants into the oils with the aim of enhancing their stability under accelerated oxidation conditions. The optimum parameters of the bioconversion were found to be 0.1% (w/w) immobilized lipase, 24h of incubation at 50°C under orbital shaking reaching high conversion yields for both phenolic compounds (≥94%). The results also highlighted that the extract‐modified oils presented notable thermooxidative stability at 60°C for 28 days compared to the control and synthetic antioxidant‐enriched oils, as demonstrated by several analytical (conjugated dienes, thiobarbituric reactive substances), chromatographic (solid‐phase microextraction gas chromatography/mass spectroscopy), and spectroscopic (fluorescence, attenuated total reflectance) techniques, giving new insights regarding the preservation of edible oils.Practical Application: Htyr has recently gained much attention as an active ingredient of food matrices for industrial applications due to its high antioxidant/antiradical activity. A major drawback of Htyr exploitation is the high market price and its solubility. Meanwhile, several edible oils are prone to autooxidation during transport, stock management, and household storage. The proposed one‐step biocatalytic process aims to enhance the lipophilicity and bioactivity of Htyr in bulk oil systems, making the use of this potent antioxidant compound feasible. This approach shows promise in extending the shelf life of common oils and highlights the advantages of by‐product management. Moreover, these functional oils can be applied for the preparation of sauces, bakery products, food supplements, and so on, as the bioactive ingredients that are present in them can delay the oxidative cascade reactions and, thus, the spoilage of the products, whereas the whole process meets the requirements of circular economy and green chemistry.

Modified Amber Particles as a Stabilizer to Construct Oil-in-Water Pickering Emulsions for Improved Thermal Stability of Acorus tatarinowii Essential Oil.

Lingzhu Pulvis is a classic formulation for treating febrile convulsions in children. However, Acorus tatarinowii essential oil (AT-EO) in this prescription is prone to volatilization and oxidation, compromising the efficacy and quality control of this formulation. Herein, based on the concept of "combination of medicine and adjuvant", Pickering emulsion technology was applied to enhance the stability of AT-EO using modified amber as a stabilizer. Amber was a resinous medicinal powder in Lingzhu Pulvis and was modified into a suitable stabilizer for Pickering emulsion through surface modification. A thermal stability study indicated that Pickering emulsion, stabilized by modified amber, exhibited a higher retention rate of AT-EO and lower levels of peroxide value and malondialdehyde content compared to those of the pure AT-EO group after heat treatment at 40 °C for 1, 3, and 8 h. Additionally, component analysis in content and composition revealed that the volatile components of AT-EO in the Pickering emulsion were more stable during the thermal treatment process. This study convincingly illustrates the potential of a Pickering emulsion stabilized with modified medicinal powders to improve the thermal stability of the essential oil.

Bacterial cellulose nanofibrils for the physical and oxidative stability of fish oil-loaded Pickering emulsions

Fish oil, a crucial unsaturated ω-3 unsaturated fatty acid supplement, is susceptible to oxidation. To improve the stability of fish oil, this study produced a fish oil Pickering emulsion via ultrahigh-pressure homogenization pressure (UHPH) using bacterial cellulose nanofibrils (BCNFs) as the water phase. The BCNFs exhibited a high aspect ratio fibril structure with an average diameter size of 12.64 nm. The results of particle size, zeta potential, emulsion properties, and oxidative stability showed that the emulsions with a 4:6 oil-water ratio and 0.15 % BCNFs exhibited excellent oxidative stability and good physical stability. The CLSM and rheological results suggested the BCNFs acted as a stabilizer and thickener, stabilizing the oil-water medium and enhancing the oxidation stability of fish oil Pickering emulsions. The Low-field nuclear magnetic analysis results indicated the emulsion had good physical stability, and water dispersed very well in the emulsion system. Moreover, the emulsions exhibited good stability at pH 6–12 and temperature 4–75 °C. This study provided a promising method for producing fish oil Pickering emulsions and improving the stability of fish oil.

Explore the Impact of Surfactant Type on the Stability and Separation Efficiency of Oil–Water Emulsions of Real Wastewater from Al-Basrah Crude Oil Using Microbubble Air Flotation

Explore the Impact of Surfactant Type on the Stability and Separation Efficiency of Oil–Water Emulsions of Real Wastewater from Al-Basrah Crude Oil Using Microbubble Air Flotation

A Comparative Study on the Sustainability of Groundnut Oil Storage Stability using Ethylacetate Extract from Piliostigma reticulatum and Butylated Hydroxyanisole

Lipid oxidation poses a significant challenge, adversely affecting the long-term stability of vegetable oils. This research aimed to evaluate the effectiveness of ethyl acetate extract from Piliostigma reticulatum leaves and butylated hydroxyanisole (BHA) in preserving freshly extracted groundnut oil during a four-month storage study. The groundnut oil was divided into five treatment groups and the progression of oxidative changes in each of these groups was diligently monitored every two weeks over the course of four months. Key parameters, including free fatty acid (FFA), peroxide value (PV), iodine value (IV), total phenolic content (TPC), and total carotenoid, were analyzed. The results of the stability study revealed that FFA and PV increased in all treatment groups over time, but the oil protected with P. reticulatum plant extract exhibited the lowest values. IV, TP, and total carotenoid were also observed to decrease in all groups, with the plant extract-protected oil sample showing the least reduction. This study concludes that the ethyl acetate fraction of P. reticulatum demonstrates superior antioxidant properties compared to BHA and can be considered a promising natural alternative for safeguarding vegetable oil against lipid oxidation.

Leaves of Allium cepa and Xylopia aethiopica fruits as potent sources of natural antioxidant for stabilization of viscera FISH oil during accelerated storage

The present study investigated the antioxidant activities of methanolic extracts of two local plants and their capacities to preserve the quality of viscera fish oil during storage. The total phenolic, total flavonoids and tannins contents were analyzed by colorimetry, the preliminary antioxidant tests done and identification of phenolic compounds by HPLC-DAD (Diode Array Detector) and ESI-MS. After these evaluation, the plant extracts were added in viscera fish oil at concentration 200–1000 ppm. The oxidative stability of these fish oil samples was evaluated by measuring their qualities indices during 16 days at 70 °C. Here, oils were collected at the day 0, 4, 8, 12 and 16. The total phenolic, flavonoids and tannins contents in Xylopia aethiopica fruits were 15.62 g Eq acid galic/100g of dry extract, 10.85 mg Eq quercetin/100g of dry extract and 0.79 mg Eq cathechin/100 mg of dry extract. Those of Allium cepa leaves were 6.85 g Eq acid galic/100g of dry extract, 1.50 mg Eq quercetin/100g of dry extract and 0.11 mg Eq cathechin/100 mg of dry extract. All the methanolic extracts exhibited antioxidant activity. The results recorded after FRAP assay revealed the low IC50 (12.87 mg/mL) in Allium cepa extract compared to that of Xylopia aethiopica extract (44.90 mg/mL). These local plants contain many classes of phenolic compounds and they can be used in oil and fat industries as alternative of synthetic antioxidants.

Structure–Performance Relationship of Coal-Based Lubricating Base Oils and Sensitivities to Typical Additives

The relationship between the structure characteristics and performances of coal-based hydrogenation isomeric (CTL) base oil and metallocene-catalyzed coal-based poly-alpha-olefin (mPAO) base oil is clarified in this paper. CTL and mPAO were compared with typical petroleum-based and natural gas-based commercial API III and IV base oils. Pressurized differential scanning calorimetry (PDSC), the rotary bomb oxidation test (RBOT), and a four-ball friction tester were used to evaluate the oxidation stability and lubrication performance of base oils under different working conditions. The sensitivity of different base oils to typical antioxidants and extreme-pressure antiwear agents was compared. In particular, the composition and structure of CTL base oil are clearly different from GTL and mineral base oil. The coal-based CTL and mPAO base oils exhibit commendable viscosity–temperature properties, coupled with low-temperature fluidity, fire safety, and minimal evaporation loss. The lubricating properties, oxidation stability, and sensitivity to extreme-pressure antiwear agents of CTL are close to those of similar base oils. However, the sensitivity of CTL to typical antioxidants is relatively poor. In addition, compared with commercial PAO base oil, mPAO has a lower isomerization degree and fewer isomerization types. The oxidation stability and sensitivity to typical antioxidants of mPAO base oil are comparable with those of commercial PAO base oil, while its lubrication performance and sensitivity to typical extreme-pressure antiwear agents are significantly better than those of commercial PAO base oil.

Enhancing Quality Characteristics of Cold-Pressed Sesame Oil with Ethanolic Extract of Quince (Cydonia oblonga), alongside with Exploring the Interaction of Trans Fatty Acids with Key Proinflammatory Cytokines via Molecular Docking

Currently, there is a growing trend of replacing synthetic antioxidants with natural alternatives to prevent the oxidation of edible oils. Herein, we assessed the phenolic compounds and antioxidant properties of ethanolic extracts that are obtained from Cydonia oblonga (SQ). Furthermore, we incorporated SQ at two different concentrations (1% and 2%) into cold-pressed sesame oil, storing it for 30 days under ambient conditions. We then assessed the peroxide value (PV), acid value (AV), oxidative stability using the Rancimat apparatus, and the fatty acid (FA) composition. Additionally, we performed the molecular docking analyses to explore the interaction between trans fatty acids (TFAs; C18:1 and C18:2) and key proinflammatory cytokines such as tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), and C-reactive protein (CRP). The total phenol, flavonoid content, and antioxidant activity of SQ were found to be 95.33±5.03 mg GAE/g, 343.67±16.44 mg QE/g, and 465.67±5.51 mmol Fe2+/g, respectively. The presence of SQ exhibited a significant impact on reducing PV and AV when compared to the control group. Furthermore, the addition of SQ resulted in a significant increase in the induction period (IP) compared to the control. The predominant FAs in the samples were 18:2n-6, 18:1n-9, 16:0, and 18:0, respectively. The levels of TFAs in all samples at 30 days were higher than those at 0 day. TNF-α and IL-6 showed a higher binding affinity for the trans-C18:1 ligand, with a docking score of -6.81 and -5.82, respectively, compared to the trans-C18:2 ligand. In this context, SQ can be proposed as a natural antioxidant to enhance the oxidative stability of sesame oil. Additionally, the binding preferences and specific interactions of TFAs with these proinflammatory cytokines indicate their potential role in modulating inflammation.

Improving the efficacy of phenolic extract from Pimpinella affinis in edible oils through nanoencapsulation: Utilizing chitosan and Salvia macrosiphon gum as coating agents.

In the present study, a phenolic extract derived from the Pimpinella affinis plant underwent nanoencapsulation. The nanoencapsulation process employed chitosan, Salvia macrosiphon gum (SMG), and a chitosan-SMG complex (1:1) (CCS) as coating agents. The evaluation of nanoemulsions encompassed measurements of particle size, polydispersity index (PDI), ζ-potential, encapsulation efficiency, and intensity distribution parameters. The overall results of these assessments indicated that the nanoemulsion coated with CCS exhibited the most favorable characteristics when compared to other treatments. Subsequently, this specific nanoencapsulated sample was utilized to enhance the oxidative stability of canola oil at concentrations of 100, 200, and 300 ppm (parts per million). Oxidative stability tests, assessed through the total oxidation value (TOTOX) index, highlighted the superior performance of the nanoencapsulated extract, particularly at a concentration of 300 ppm. This enhancement can be attributed to the increased release of phenolic compounds from the CCS coating into the canola oil. The findings illustrate that the nanoencapsulation process can significantly enhance the efficacy of P. affinis extract in improving the oxidative stability of canola oil.

Chromatographic and Thermal Characteristics, and Hydrolytic and Oxidative Stability of Commercial Pomegranate Seed Oil.

The current investigations were aimed at the determination of the hydrolytic and oxidative stability of commercial pomegranate seed oils provided by four different producers, and to assess the oils' primary quality parameters. During storage, many changes occur in oils that can significantly affect their quality. The oils were tested for acid and peroxide values, fatty acid profile, and their distribution between the sn-1,3 and sn-2 positions of triacylglycerols. The oxidative stability was also determined, and melting curves were plotted for the oils. The analyzed oils were stored for one month in a dark place at refrigerator temperature. Based on the obtained results, it was found that the acid values for most oils did not exceed the permissible level determined by the Codex Alimentarius. However, in all oils, the peroxide value exceeded the permissible level set by the standard EN ISO 3960:2017-03 and the Codex Alimentarius after the one-month storage period. The examined pomegranate seed oils were found to be valuable sources of polyunsaturated fatty acids, especially punicic acid, which was the most abundant fatty acid present in these oils. In all analyzed oils, linoleic acid predominated in the sn-2 position of the triacylglycerols. Pomegranate seed oils did not exhibit good oxidative stability, as the oxidation induction times for all tested oils were very short. The storage period significantly affected the content of the primary oxidation products and oxidative stability of the oils.