Vegetable Oils Research Articles

Omega Fatty Acids and Its Role in Amelioration of Canine Dermatological Disorders

Omega-3 and omega-6 fatty acids (FA) are crucial dietary components for dogs, playing a vital role in maintaining healthy skin. Omega-3 FA possess anti-inflammatory properties, potentially aiding in managing conditions like allergies and atopic dermatitis that cause itching and irritation. Omega-6 FA contribute to healthy skin barrier function, protecting against environmental allergens and pathogens. However, excessive omega-6 intake can promote inflammation. An optimal ratio of omega-3 to omega-6 fatty acids in a dog's diet is essential. Omega-3s are found in fatty fish (salmon, mackerel) and fish oil, while omega-6s are abundant in vegetable oils (sunflower, soybean). If homemade foods are not properly balanced, they may easily be deficient in many essential nutrients. Various skin problems like alopecia, scaly skin, dry, pruritic and skin infections can result from this. Proper dietary management with balanced omega-3 and omega-6 intake can significantly benefit dogs suffering from skin conditions. A well-balanced diet is essential for maintaining the health of the skin.

Preparation of sulfonated lignin-based carbon aerogel catalyst for biodiesel production from waste vegetable oil

Preparation of sulfonated lignin-based carbon aerogel catalyst for biodiesel production from waste vegetable oil

How to improve sustainability of nutrient dense diets for children and adolescents: an exemplary assessment in Germany.

The global climate crisis requires a paradigm shift in dietary concepts, respecting the needs of children. A global reference diet has been suggested by the EAT-Lancet Commission. On this basis, the detailed "Planetary Health Diet Index" (PHDI) has been proposed. The objective of this assessment is (1) to apply the PHDI to the Food-Based Dietary Guidelines, the so-called Optimized Mixed Diet (OMD) for children and adolescents in Germany in its original composition and (2) to check how the planetary value of the OMD could be improved by modifying food selection within meals while keeping the high nutrient densities of the guideline diet. The PHDI specifies 16 food groups and their proportion of total daily energy intake. The PHDI of the original OMD was calculated by assigning the foods of the 7-day menu to the PHDI food groups in order to score them. In this way, it became apparent which food groups had the potential to improve the sustainability. The diet was then updated by either reducing or increasing individual foods from these food groups in the meals and deriving the resulting PHDI. The nutrient densities of the original and updated daily OMD were calculated. The original diet obtained a PHDI score of 68.24 points, representing 45.5% of the theoretical maximum of 150 points. The following food groups achieved 9.9 to 10 out of 10 points: fruits, total vegetables, fish&seafood, vegetable oils, chicken (and substitutes). Conversely, food groups receiving a zero score included tubers&potatoes, dairy, red meat, animal fat, and added sugars. The updated diet resulted in increased consumption of 'nuts&peanuts', 'legumes', 'green vegetables', 'whole grains', and decreased consumption of 'tubers&potatoes' and 'red meat'. Overall, the PHDI increased from 68.24 to 81.51 points with the updated OMD, reflecting a 13.27% increase compared to the original diet. The nutrient densities were not significantly affected, but even slightly increased for most nutrients. The PHDI was applied to demonstrate how the sustainability of the guideline diet for children and adolescents in Germany could be improved through changes in individual food groups that can be easily implemented in practice while maintaining high nutrient densities and acceptability for children. NA.

HIGH-ADDED VALUE PRODUCTS FROM DISCARDED COOKING OIL

Vegetable oils are widely used in human consumption as food, with increasing productivity. As they are sustainable raw materials, they are suitable substitutes for fossil-derived raw materials and have great potential for producing high-value bioproducts, contributing to sustainability, the economy, and environmental issues. This article explores multiple applications of vegetable oils, highlighting residual oil included in making soaps, biofuels, animal feed, green solvents, bioasphalt, and asphalt binders. It also addresses the treatment of these vegetable oils with enzymes and the methods for converting soybean oil into biofuels, highlighting their properties that favor efficiency and the reduction of pollutant gas emissions. In addition, the extraction and purification processes that make obtaining ingredients with more excellent market value possible are discussed.

Biofuel Production in Oleic Acid Hydrodeoxygenation Utilizing a Ni/Tire Rubber Carbon Catalyst and Predicting of n-Alkanes with Box–Behnken and Artificial Neural Networks

Oleic acid is a valuable molecule for biofuel production, as it is found in high proportions in vegetable oils. When used, oleic acid undergoes hydrodeoxygenation reactions and produces alkanes within the diesel range. These alkanes are free of oxygenated compounds and have molecular structures similar to petrodiesel. Our research introduces a novel approach incorporating oleic acid into the hydrodeoxygenation process of Ni/Tire Rubber Carbon (Ni/CTR) catalysts. These catalysts produced renewable biofuels with properties similar to diesel, particularly a high concentration of n-C17 alkanes. Moreover, our Ni/CTR catalyst produces n-C18 alkanes, but the generation of n-C18 alkanes typically requires more complex catalysts. Our procedure achieved 74.74% of n-C17 alkanes and 2.28% of n-C18 alkanes. We used Box–Behnken and artificial neural networks (ANNs) to find the optimal configuration based on the predicted data. We developed a dataset with pressure, temperature, metal content, reaction time, and catalyst composition variables as inputs. The output variables are the n-C17 and n-C18 alkanes obtained. ANN602020 was our best model for obtaining the peak response; it accurately forecasted the n-C17 and n-C18 generation with R2 scores of 0.9903 and 0.9525, respectively, resulting in an MSE of 0.0014, MAE of 0.02773, and MAPE of 2.03979%. The combined R2 score for both alkanes was 0.97139.

Reusable nontoxic pyrimidine‐based oleogelators: Phase selectivity and nanostructured structuring

AbstractOver the last few decades, scientists have been working hard to produce edible structural agents those can be used in food, cosmetics, agriculture, pharmaceuticals, and biotechnology. The supramolecular assembly of simple amphiphiles in presence of edible oil is the most ideal system for this purpose because the system has no harmful health consequences. We have attempted to address the aforementioned implications in this article by synthesizing a novel class of structuring agents 2‐alkyl amino pyrimidine‐4‐carboxylic acid amphiphiles named 2‐decylamino‐pyrimidine‐4‐carboxylic acid (DPCA), 2‐dodecylamino‐ pyrimidine‐4‐carboxylic acid (DDPCA) and 2‐tetradecylamino‐pyrimidine‐4‐carboxylic acid (TDPCA), using simple procedure. To our delight, the prepared amphiphiles self‐assemble to a gel matrix in various vegetable oils and mineral oils. Microscopic analyses were used to investigate the nanostructured morphology of molecular gels. Rheological studies revealed that oleogels are mechanically processable and viscoelastic. Temperature dependent and concentration dependent proton nuclear magnetic resonance (1H‐NMR) studies were performed to analyze the hydrogen bonding and π–π interactions. The study discovered that gelators act as reusable phase selective gelators (PSG) of oil in water–oil mixture. The (3‐[4,5‐dimethylthiazol‐2‐yl]‐2,5 diphenyl tetrazolium bromide) (MTT) assay has proven that the synthetic oleogelators are nontoxic.

Production of Xylitol and Ethanol from Agricultural Wastes and Biotransformation of Phenylacetylcarbinol in Deep Eutectic Solvent

Converting agricultural biomass wastes into bio-chemicals can significantly decrease greenhouse gas emissions and foster global initiatives towards mitigating climate change. This study examined the co-production of xylitol and ethanol from xylose and glucose-rich hydrolysates of corn cob (CC), sugarcane bagasse (SCB), and rice straw (RS) without prior detoxification, using C. magnoliae (C. mag), C. tropicalis (C. trop), and C. guilliermondii (C. guil). A score ranking system based on weighted yields and productivity assessed the best raw material and yeast strain combination. The study revealed that C. mag cultivated on RS hemicellulosic and CC cellulosic media exhibited statistically significant (p ≤ 0.05) superiority in xylitol (272 ± 5) and ethanol 273 ± 3, production. The single-phase emulsion system using frozen-thawed whole cells of CC—C. mag, CC—C. trop, and RS—C. guil was utilized for phenylacetylcarbinol (PAC) biotransformation. Although similar PAC concentration within 14.4–14.7 mM was obtained, the statistically significant higher (p ≤ 0.05) volumetric pyruvate decarboxylase (PDC) activity from C. mag at 360 min was observed by 28.3 ± 1.51%. Consequently, further utilization of CC—C. mag in a two-phase emulsion system (Pi buffer: vegetable oil (Vg. oil) and Pi buffer: deep eutectic solvents (DES)) revealed that Pi buffer: DES medium preserved volumetric PDC activity (54.0 ± 1.2%) statistically significant higher (p ≤ 0.05) than the Pi buffer: Vg. oil system (34.3 ± 1.3%), with no statistically significant difference (p > 0.05) in [PAC]. These findings outlined the sustainable pioneering approach for the co-production of chemicals and reusing the residual yeast cells for PAC biotransformation in the Pi buffer: DES system.

Sustainability of Nonisocyanate Polyurethanes (NIPUs)

This work discusses the synthesis and properties of nonisocyanate polyurethanes (NIPUs) as an environmentally friendly alternative to traditional polyurethanes. NIPUs are made without the use of toxic isocyanates, reducing the environmental impact and safety concerns associated with their production. However, their synthesis reactions often require longer time and more energy to be completed. The sustainability of NIPUs is considered from various angles; the main methods for the synthesis of NIPUs, including rearrangement reactions, transurethanization, and ring-opening polymerization of cyclic carbonates with amines, are examined. Another part focuses on renewable sources, such as vegetable oils, terpenes, tannins, lignins, sugars, and others. The synthesis of waterborne and solvent-free NIPUs is also discussed, as it further reduces the environmental impact by minimizing volatile organic compounds (VOCs) and avoiding the use of harmful solvents. The challenges faced by NIPUs, such as lower molecular weight and higher dispersity compared to traditional polyurethanes, which can affect mechanical properties, were also addressed. Improving the performance of NIPUs to make them more competitive compared to conventional polyurethanes remains a key task in future research.

Integrative Analysis of Metabolome and Transcriptome Reveals Molecular Mechanisms Regulating Oil and Protein Content in Peanut (Arachis hypogaea L).

Peanut (Arachis hypogaea L.) is an important source of edible vegetable oils and plant proteins globally. However, the complex mechanisms regulating the oil and protein contents of peanut seeds remain unclear. Here, comparative broad-target metabolomics and quantitative lipidomics, together with transcriptome analysis, of peanut seeds at four developmental stages from the high-oil content variety "YH15" and high-protein content variety "KB008" were performed to search for oil and protein content control genes. A total of 984 differential metabolites, including 128 amino acids and derivatives and 310 differentially accumulated lipids, were identified between "YH15" and "KB008" in four seed developmental stages. The weighted gene coexpression network analysis and module-trait relationship analysis revealed that MEbrown, MEyellow, and MEturquoise modules were key contributors to the quality discrepancies observed between "YH15" and "KB008." Crucial genes potentially regulating the differences in oil and protein contents between "YH15" and "KB008" were identified within the aforementioned three modules, including genes involved in amino acid synthesis and degradation, nitrogen allocation, triglyceride synthesis and degradation, and fatty acid synthesis and degradation, as well as transcription factors. Overall, this study provides valuable insights into the molecular regulation of oil and protein contents in peanut seeds and may help cultivate specialized peanut varieties with enhanced nutritional and economic values.

Abstract 4135338: Associations between plant-based diets and total mortality among Chinese older participants with cardiometabolic diseases: a prospective cohort study

Background and Aims: Plant-based diets have been associated with a lower risk of total mortality among generally health populations. However, the associations of plant-based diets with total mortality remain unclear among older people with cardiometabolic diseases, who have an elevated risk of mortality. Methods: We prospectively followed 4,485 participants (mean age: 84 years) from the China Prospective Longitudinal Survey of Health and Longevity (2006-2018), who had cardiometabolic disease in 2006. Dietary data were collected at baseline using a food-frequency questionnaire. Using these data, we created an overall plant-based diet index (PDI), in which plant-based foods received positive scores while animal foods (meat, fish and aquatic products, eggs, milk, animal fats) received reversed scores accordingly. We also created a healthful plant-based diet index (hPDI), where healthy plant-based foods (whole grains, vegetables, vegetable oils, fresh fruits, legumes, beans, garlic, nuts, tea) received positive scores, while less healthy plant-based foods (refined grains, pickles, sugar, preserved vegetables) and animal-based foods were given reversed scores. In addition, an unhealthful plant-based diet index (uPDI) was created by assigning positive scores to less healthy plant-based foods while reverse scores to healthy plant-based foods and animal-based foods. We used Cox proportional hazards regression to compute hazard ratios (HRs) and 95% CIs for total mortality, with adjustment for demographics, dietary and lifestyle factors, and medical history. Results: During a 12 years of follow-up, 2,881 deaths were recorded. A higher score from PDI and hPDI was associated with a lower risk total mortality among participants with cardiometabolic diseases (HR and 95% CI for extreme quintiles of PDIs: 0.85, 95% CI 0.75–0.96, P trend < 0.001; hPDI: 0.84 (0.74–0.94), P trend < 0.001). A higher uPDI score was associated with a higher total mortality among participants with cardiometabolic diseases (uPDI: 1.28 (1.13-1.47), P trend < 0.001). These results were consistent in subgroup analyses by age, sex, smoking status, alcohol consumption, education level, physical activity, and BMI. Conclusion: Our study suggests that among older Chinese participants with cardiometabolic diseases, adherence to an overall plant-based diet or a healthful plant-based diet, is associated with a lower total mortality, while an unhealthful plant-based diet was associated with a higher total mortality.

Chemical and sensory quality of citrus-flavored vegetable oils

Citrus-flavored vegetable oils (CFVO) demand has grown rapidly in the food industry due to increasing consumer demand for salads as a healthy food choice. Salad dressing has a distinctive taste from sour-tasting citrus that when added to salads to increase acceptance. This study primarily aimed to characterize antioxidant activity, total flavonoid content, and sensory quality by hedonic and organoleptic test between all unflavored oil and CFVO from three different vegetable oils (coconut oil (Cocos nucifera L.), palm oil (Elaeis guineensis L.), sesame oil (Sesamum indicum L.)) and three citruses (key lime (Citrus aurantifolia), kaffir lime (Citrus hystrix), and nasnaran (Citrus ambylcarpa)). One-Way ANOVA with post hoc Tukey were conducted to assess antioxidant and flavonoid differences. ANOVA with Tukey HSD and HSD, PCA and HCA, and a Spearman correlation analysis were conducted to assess the sensory qualities of citrus-flavored vegetable oils. There were different hedonic responses towards citruses in addition to the vegetable oils for each hedonic attribute. There is also a different response to the antioxidant and total flavonoids content of each treatment. The best formula according the multi-attribute decision using a compensatory model and additive weighting technique (MADCAW) score describes key lime (140%) flavored coconut oil as the best formula as having 56.58% antioxidant, 37.00 mg QE/100 g flavonoid and color liking 1.84, aroma liking 3.56, and taste liking 1.88. In conclusion, citrus-flavored vegetable oil has the potential to be a high-antioxidant vegetable oil with good acceptance by consumers.

CRYSTALLIZATION TEMPERATURE AND SOLVENT COMPOSITION EFFECT FOR ENHANCEMENT OF UNSATURATED FATTY ACIDS FROM PALM OIL USING UREA COMPLEXATION

Mono and Poly Unsaturated Fatty Acids (MUFAs/PUFAs) are vital nutritional sources for infants, adults, and the elderly. The content of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) can be enhanced in vegetable oils or animal fats using a range of different techniques. The process of urea complexation is highly effective and efficient for concentrating monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) from vegetable oils. This study employed refined palm oil as the raw material that went through saponification and purification processes in order to generate fatty acids mixture. Subsequently, urea was introduced to create a complex chemical in the form of urea complexed fraction (UCF) and leaving the non-urea complexed fraction (NUCF). Gas chromatography was employed to analyze the fatty acid composition obtained from urea complexation. This study investigated the impact of different crystallization temperatures (-4°C, 8°C, 12°C, 22°C, and 30°C) and ethanol concentrations (ranging from 0% to 100%) on enhancing the unsaturated content and yield of fatty acids derived from palm oil. It also conducted predictive equations to determine the yield and fatty acids composition in the non-urea complexed fraction (NUCF) which are important for separation process design in chemical industries. The study revealed that increasing the crystallization temperature resulted in a larger yield in the liquid fraction (NUCF), but a lower concentration of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs).

Optimizing sustainable bio-fuel supply chain: a multi-objective model utilizing micro-algae resources

AbstractAs energy demands continue to rise and concerns about the impact on the environment of fossil fuels, renewable energy sources have emerged as viable alternatives. Bio-fuels can replace non-renewable energy sources. Micro and macro-algae, animal fat, leftover cooking oil and vegetable oil can be utilised to make bio-diesel. Micro-algae is readily available and affordable, making it a viable alternative to these sources. A bio-diesel supply chain that supports large-scale production must be developed quickly. A multi-objective framework is used to construct a sustainable micro-algal bio-diesel supply chain. Bio-diesel supply chain economic objective and environmental impact is minimized in the proposed approach. Bio-diesel is advertised as a fossil fuel replacement. Bio-refineries, bio-diesel depositories, multi-harvesting centres and supply sites for micro-algae (Chlorella, chlamydomonas and Scenedesmus) are considered. The suggested multi-objective model is optimized by implementing the $$Genetic-Algorithm$$ G e n e t i c - A l g o r i t h m . The framework and solution technique are validated using numerical illustrations. Findings indicate that bio-diesel production facility starting expenses comprise 59% of overall costs, showing high installation costs in the supply chain. Additionally, their environmental impact accounts for 67% of total environmental installation impact. A sensitivity analysis is performed to determine the feasibility of this study. The suggested paradigm could potentially be beneficial for traders and governing bodies with an interest in bio-fuel industry.

Evaluating Biodiesel Properties from Waste Cooking Oil for Sustainable Energy Applications

Biodiesel was synthesized from used vegetable oils collected from local restaurants in Minna, Niger State, Nigeria, using a base-catalyzed transesterification process with methanol and potassium methoxide as the catalyst. The physicochemical properties of the produced biodiesel, such as density, kinematic viscosity, flash point, pour point, cetane number, and calorific value, were evaluated and compared against conventional diesel fuels and biodiesel from other sources like Jatropha, Neem, and Castor oils. Gas chromatography (GC) was used to analyze the fatty acid methyl esters (FAMEs) composition, identifying methyl oleate, methyl linoleate, methyl palmitate, and methyl stearate as the primary components. The produced biodiesel exhibited favourable properties, including a cetane number and flash point within recommended ASTM standards, indicating efficient ignition and safe storage characteristics. Additionally, the calorific value and kinematic viscosity of the biodiesel were found to be comparable to conventional diesel, making it a viable blend for diesel engine applications.

Cardiometabolic risk factors are affected by interaction between FADS1 rs174556 variant and dietary vegetable oils in patients with diabetes: a randomized controlled trial.

FADS1 rs174556 polymorphism influences on dietary fats metabolism and type 2 diabetes (T2DM). This study aimed to compare the effect of three oils of sesame, canola and sesame-canola on cardio metabolic factors across genotypes of rs174556 variant in patients with type 2 of diabetes. This study was a randomized triple-blind three-way cross-over clinical trial. 95 Subjects with T2DM replaced their regular dietary oil with sesame oil, canola oil, or sesame-canola oil for three 9-week phases and completed the study. There were three anthropometric measurements, blood sampling and biochemical assessments at the beginning, middle, and at the end of each phase for assessments. Genotyping was conducted using the polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) method. In the crude model, there was an interaction between consumed oils and rs174556 variant on serum concentration of Apolipoprotein A-I (ApoA-1). During intake of sesame oil, lower levels of triglycerides (TG) were observed in individuals with TT genotype compared to C allele carriers' allele, which remained significant in adjusted models. Compared to C allele carrier's, the people with TT genotype experienced significant increase and decrease in serum levels of HDL and TG, respectively in adjusted models. Also, the subjects who consumed sesame-canola oil had lower serum concentrations of fasting blood glucose than those who received sesame and canola oils, regardless of used oils and genotypes. FADS1 Gene variant (rs174556) might modify cardiometabolic changes following dietary vegetable oils. Larger longitudinal studies especially randomized clinical trials are needed to clarify these associations.

What Is the Relationship Between Sensory Attributes Identified Using CATA (Check-All-That-Apply) Questionnaire and Consumer Acceptance of Cookies Using Plant-Based Oils?

The purpose of this study was to investigate sensory attributes identified using a CATA questionnaire and consumer acceptance of cookies using plant-based oils and to determine which sensory attributes influence and improve purchase intention of cookies using plant-based oils. Frequency analysis, one-way analysis of variance, correspondence analysis, Pearson correlation analysis, and multiple factor analysis were used for statistical evaluation. Six cookie samples, five with types of vegetable oil (canola, brown rice, coconut, soybean, olive) and one with butter, were evaluated by 112 consumers. Of the 28 sensory attributes, the 11 sensory terms of milk, savory, sweet aroma/odor, sweet, roasted grain, milk taste/flavor, hardness, “crispy”, “stuffy”, roughness, and “crumble” were significantly different among samples (p < 0.001). In the consumer acceptance and purchase intention tests, participants evaluated 12 attributes, namely, overall liking, appearance, color, aroma/smell, overall taste, savory flavor, flavor, sweet taste, aftertaste, texture, “smooth”, “crispy”, “try again”, recommendations, and familiarity, on a 9-point structured hedonic scale. All attributes except “smooth” were significantly different among the six cookie samples tested (p < 0.001). Samples with coconut oil and butter had the highest consumer acceptance. In particular, in a correspondence analysis, the samples with butter and coconut oil positioned in the positive direction (+) of Dimension (Component) 1 were closely related with mouthfeel, sweet aroma, sweet taste, “crispy”, “try again”, recommendation, familiarity, and overall liking. Our results suggest that cookies with coconut oil could be a substitute for animal-fat-based cookies with butter. We hope that our research will provide fundamental data for the development of vegan bakery products that meet the needs of consumers and food companies.

In vitro skin permeation of flavonoid esters enzymatically derived from natural oils: release mechanism from gel emulsion, stability, and dermatological compatibility

Due to their broad spectrum of biological activities and attractive pharmacological properties, flavonoids are very promising molecules for application in skin care products. In this study, phloridzin and naringin medium- and long-chain fatty acid esters were enzymatically synthesized in reaction with natural oils (coconut and linseed oil) and in vitro transdermal delivery of synthesized esters through artificial Strat-M® membrane was investigated. Experimental results were succesfully fitted using Peppas and Sahlin model which includes the lag phase. Release kinetics of all examined flavonoid esters from gel emulsions through the membrane depended on both diffusion and polymer relaxation effect (0.5<n < 1). The estimated effective diffusion coefficients ranged from 0.168·10-8 to 6.149·10-8 cm2 s-1 for phloridzin esters and from 0.116·10-8 to 4.210·10-8 cm2 s-1 for naringin esters. The effective diffusion coefficients decreased with the increase in ester molecular weight indicating the size-dependent diffusion. All formulation showed good stability, excellent hydration effect, and excellent dermatological compatibility without irritating effect. It can be concluded that gel emulsions with a mixture of flavonoid esters enzymatically synthesized in reaction with vegetable oils can be effectively topically applied as a skin care products.

Polysaccharide-Stabilized Semisolid Emulsion with Vegetable Oils for Skin Wound Healing: Impact of Composition on Physicochemical and Biological Properties

Background/Objectives: The demand for natural-based formulations in chronic wound care has increased, driven by the need for biocompatible, safe, and effective treatments. Natural polysaccharide-based emulsions enriched with vegetable oils present promising benefits for skin repair, offering structural support and protective barriers suitable for sensitive wound environments. This study aimed to develop and evaluate semisolid polysaccharide-based emulsions for wound healing, incorporating avocado (Persea gratissima) and blackcurrant (Ribes nigrum) oils (AO and BO, respectively). Both gellan gum (GG) and kappa-carrageenan (KC) were used as stabilizers due to their biocompatibility and gel-forming abilities. Methods: Four formulations were prepared (F1-GG-AO; F2-KC-AO; F3-GG-BO; F4-KC-BO) and evaluated for physicochemical properties, spreadability, rheology, antioxidant activity, occlusive and bioadhesion potential, biocompatibility, and wound healing efficacy using an in vitro scratch assay. Results: The pH values (4.74–5.06) were suitable for skin application, and FTIR confirmed excipient compatibility. The formulations showed reduced occlusive potential, pseudoplastic behavior with thixotropy, and adequate spreadability (7.13–8.47 mm2/g). Lower bioadhesion indicated ease of application and removal, enhancing user comfort. Formulations stabilized with KC exhibited superior antioxidant activity (DPPH scavenging) and fibroblast biocompatibility (CC50% 390–589 µg/mL) and were non-hemolytic. Both F2-KC-AO and F4-KC-BO significantly improved in vitro wound healing by promoting cell migration compared to other formulations. Conclusions: These findings underscore the potential of these emulsions for effective wound treatment, providing a foundation for developing skin care products that harness the therapeutic properties of polysaccharides and plant oils in a natural approach to wound care.

Estimation of the digestible energy value of fat obtained from black soldier fly larvae (Hermetia illucens) for growing pigs

ABSTRACT An experiment was conducted to determine the digestible energy (DE) of insect fat (IF) from black soldier fly larvae (BSLF) for growing pigs. Saturated fatty acids (SFA) were the dominant group of fatty acids in the IF, with lauric acid (C12:0) and palmitic acid (C16:0) comprising the greatest concentrations in this group. Linoleic acids (C18:2) and oleic acids (C18:1) were the main unsaturated fatty acids. The IF contained 37.63 MJ/kg gross energy and 2.55 g/kg nitrogen. During the experiment, a DE bioassay was performed wherein growing pigs were fed one of the two experimental diets (either a maize–wheat–barley–soy basal diet or a diet containing 50 g/kg IF plus 950 g/kg of the basal diet). The DE of the IF was calculated based on the differences between the DE values of basal and test diet (substitution method). The DE of the IF was determined to be 36.86 MJ/kg. The IF contains a DE level comparable to vegetable oils, including soybean, rapeseed, corn and palm oils. The results showed that the examined fat from BSLF is a good source of available energy and can be incorporated in pig diets as an alternative energy source.

Degradation of Argan Oils Used in Edible and Cosmetic Applications After Exposure to UV Light.

This study investigates for the first time the effects of UV light exposure on the chemical composition of artisanal and cold-pressed culinary and cosmetic argan oils, as well as their quality and biological activities. We ascertained the oxidative stability of both types of oil through measurements of the peroxide value, acidity, UV-spectrophotometric indexes (E232 and E270), and iodine value. Over the course of eight hours at room temperature, the impact of UV light on the breakdown of tocopherols, polyphenols, chlorophylls, and carotenoid pigments was examined. The findings showed that during photo-oxidation, acidity, peroxide value, and particular extinction coefficients (E232 and E270) gradually increased. On the other hand, a decline in the content of polyphenols, tocopherols, carotenoid, and chlorophyll was noted. Interestingly, iodine levels failed to improve. Although after an eight-hour degradation, the physicochemical profile of Argan oils remained exceptional. DPPH• (1,1-Diphenyl-2-picrylhydrazyl) antioxidant activity tests showed a gradual decrease in radical inhibition over time, which was attributed to lower levels of tocopherol and polyphenol. However, roasted oils showed antifungal action against Botrytis cinerea fungus, while Argan vegetable oils showed no activity against Escherichia coli, Microbacterium resistens, Staphylococcus saprophyticus, and Raoultella ornithinolytica, according to antimicrobial assays.