Grasas y Aceites

Sunflower oil obtained by a new device and extraction system using hydrostatic pressing

C.M.A. dos Santos, R.G. Pereira — Mon, 30 Dec 2024 00:00:00 +0100

This study aims to extract sunflower oil using a new hydrostatic pressing system that can operate under different pressures and extraction times. The extraction process was conducted with a press of 50,000 psi (344.74 MPa) capacity. Three different extraction times: 2, 4, and 8 hours, and three different pressures: 10,000, 20,000, and 30,000 psi (68.95, 137.89, 206.84 MPa) were tested. A custom reactor was developed for use with the hydrostatic press. The yield, calculated as the ratio of the mass of the obtained oil to the mass of the grain or seed used, and various properties of the oil obtained through hydrostatic pressing were determined. The results show that the yield of vegetable oil increases with both higher pressure and longer extraction times. The maximum oil yield achieved was 45.17% when using 30,000 psi (206.84 MPa) pressure and an 8-hour extraction time. Under these optimal conditions, the oil properties were as follows: an acid value of 0.8 mg KOH/g, a density of 900.7 kg/m³, and a kinematic viscosity of 47.4 mm²/s.

Effect of storage conditions on the dietary and pharmaceutical values of ginger oil, and modeling its dielectric properties

Mon, 30 Dec 2024 00:00:00 +0100

This research was conducted to evaluate the impact of the storage conditions of ginger rhizomes on the nutritional and therapeutic properties of the ginger oil (GO). The physicochemical and phytochemical properties, fatty acid contents and dielectric constant (ε′) of the GO were analyzed in accordance with standard guidelines. The findings revealed that the storage temperature significantly impacted the quality of GO (p < 0.05). Notably, the oil contains a significant amount of acid value (AV), free fatty acid (FFA), saponification value (SV), iodine value, vitamin C, phenolic compounds, and polyunsaturated fatty acids (PUFAs). Furthermore, the findings demonstrated a strong correlation between the GO’s ε′ and its AV, FFA and saturated fatty acid contents. A predictive model was developed using Stepwise Linear Regression to forecast the GO dielectric properties based on its measured physicochemical properties. Comparison of the model’s predictions with the experimental results revealed reliable forecasting, indicating the usefulness of the model for evaluating the oil quality and electrical properties.

Differences in milk fat composition across selected mammals - A review

A.B. Vala, C.N. Dharaiya, B.M. Mehta — Mon, 30 Dec 2024 00:00:00 +0100

Milk fat composition varies significantly across species, influencing both the nutritional and sensory qualities of milk. The size of milk fat globules (MFGs) and the three-layer structure of the milk fat globule membrane (MFGM) differ among species, impacting digestion and nutrient absorption. Donkey and human milk, with smaller fat globules and outer glycoprotein layers, facilitate faster digestion. In contrast, the additional phospholipid layer found in ruminant milk hinders lipase activity, leading to reduced digestibility compared to donkey and human milk. Ruminant milk, with higher levels of saturated fatty acids (SFAs) (54.48-70.15 %) and conjugated linoleic acid (CLA) (0.72-1.69 %), contrasts with non-ruminant milk, which is richer in polyunsaturated fatty acids (PUFAs) (17.33-31.70 %) and has a lower Atherogenic Index (AI) and Thrombogenic Index (TI), suggesting potential cardiovascular health benefits. Various processing methods, including homogenization, pasteurization, boiling, cooling, and freezing, affect the size of the globules, the fatty acid profiles, and overall digestibility of the milk.

Physicochemical properties and storage stability of nanoencapsulated docosahexaenoic acid with different gum arabic Maillard reaction products

L. Zhou, S. Yuan, T. Chang, T. Li, J. Hao, J. Liu — Mon, 30 Dec 2024 00:00:00 +0100

In this study, the polysaccharide gum arabic (GA) and proteins, including sodium caseinate (SC), soy protein isolate (SPI), and gelatin (GE) Maillard reaction products (MRPs), were used as encapsulating materials for making docosahexaenoic acid (DHA) nanoemulsions. The optimum conditions were as follows: ultrasonic power 585 W, ultrasonic time 20 min, total mass concentration 5 %, core wall ratio 1:2. Scanning electron microscope, transmission electron microscopy, and Fourier transform infrared analysis confirmed the effective encapsulation of DHA oil by the SC/GA, SPI/GA, and GE/GA MRPs, providing core protection. The thermogravimetric analysis shows that SPI/GA MRPs-DHA nanoparticles have good thermal stability. Additionally, SPI/GA MRPs-DHA nanoparticles exhibited the lowest moisture content (1.53 %) and wetting time (183 s) and the highest solubility (97.05 %), encapsulation efficiency (89.57 %), and loading capacity (44.79 %), with good oxidative and emulsion stability. This indicates that SPI/GA MRPs may be a better wall material for nanoencapsulated DHA.

Effects of storage temperature and duration on physical and microstructure properties of superolein oleogels

Mon, 30 Dec 2024 00:00:00 +0100

The effect of storage temperature and duration on the stability of oleogels produced from sunflower wax, polyglycerol behenic acid ester, and fully hydrogenated palm-based monoacylglycerols in relation to their physical and microstructure properties was investigated. The oleogel kept at 5 °C exhibited the highest hardness due to the formation of more crystals. Polyglycerol behenic acid ester oleogels showed phase separation and amorphous peaks at high temperatures, indicating instability and lack of crystalline structure. sunflower wax oleogels remained stable and exhibited βʹ polymorphs with needle-like crystal structures. The palm-based monoacylglycerol oleogels displayed a complex pattern of crystalline and amorphous behavior, with large crystals and voids, resulting in lower stability despite their high hardness. The findings from microscopy and XRD observations highlight the critical role of a gelator type in determining the properties and stability of oleogels. This knowledge enhances our understanding of the behavior of superolein oleogels, which is essential for their application in various industries.

Evaluation of different green technological approaches for the extraction of oil from grape seeds: A comparative study

M. Ubaid, C.S. Sainia — Wed, 16 Apr 2025 00:00:00 +0200

The present study aimed to assess the impact of eco-friendly approaches, including supercritical CO₂ (SCO), supercritical CO₂+ethanol (SCE), para-cymene (PC), and the cold-press (CP) method on the quality characteristics of grape seed oil (GSO). The results revealed that the PC approach produced the maximum oil yield of 19.46 %, followed by SCE (18.61 %), Hexane (HX) (18.03 %), SCO (16.47 %), and CP (11.01 %). The fatty acid profile and antioxidant activity of SCE oil were superior to all other tested approaches. The total phenolic content (TPC) in the extracted oils ranged from 109.77 mg GAE·kg^–1 to 132.01 mg GAE·kg^–1, with SCE having the highest TPC and HX having the lowest TPC. PC, SCO, SCE, and CP extracted oils exhibited high total tocopherol contents (TTC) of 233.61, 257.01, 264.26 and 251.89 mg·kg^–1 as compared to 214.13 mg·kg^–1in hexane, respectively. The overall findings demonstrate that adopting environmentally sustainable solvents and extraction methods could serve as a preferable alternative to conventional approaches without compromising the quality characteristics of the extracted grape seed oil.

Effects of sodium substitution with potassium in brines for packing natural black olives of the criolla cultivar

Y.Y. Chata, A.G. Mamani, M. Gallegos-Arata, R. Cartagena-Cutipa — Mon, 30 Dec 2024 00:00:00 +0100

The high global sodium consumption presents a significant challenge to public health. In response to this issue, the olive industry has been trying to use substitutes with lower sodium content for the production of table olives. Therefore, the objective of this study was to evaluate the effect of five mixtures of NaCl and KCl salts (40/60, 30/70, 70/30, 50/50, and 60/40 respectively), compared to a reference treatment containing only NaCl, and to analyze both sensory perception and physicochemical and microbiological parameters. The results did not reveal any statistically significant differences in sensory profiles (p-value = 0.4226), indicating that the partial substitution of NaCl with KCl does not negatively affect the sensory attributes of olives. These findings were supported by physicochemical and microbiological analyses that met the parameters and standards established by current regulations. Therefore, potassium chloride could be a viable substitute for sodium content reduction without compromising the quality and preservation of the product.

Assessment of N-Acylethanolamines levels in dry achenes from four cultivars of cannabis sativa L.

R. Ouhtit, S. Banni, E. Murru, Z. Lamrani, A. Ouhtit, A. Merzouki — Mon, 30 Dec 2024 00:00:00 +0100

We utilized high-performance liquid chromatography-mass spectrometry (HPLC-MS/MS), on dry achenes from four cultivars of Cannabis Sativa L.; CA, Cannabis Sativa L. Cultivar Amnesia; CB, Cannabis Sativa L. Cultivar Beldia; CM, Cannabis Sativa L. Cultivar Mexicana; CK, Cannabis Sativa L. Cultivar Khardala, to detect and quantify N-acylethanolamines (NAEs), which are bioactive compounds involved in lipid and energy metabolism. These plants were grown in Chefchaouen, northern Morocco. All four varieties displayed identical NAE lipid profiles, dominated by those derived from 16C and 18C fatty acids. In general, the NAE species presented the following concentration order: [LEA] > [OEA > POEA] > [SEA] > [PEA]. NAE-MUFA was the most abundant type, followed by NAE-PUFA and NAE-SFA, comprising 44, 37, and 19% of all NAEs, respectively, across the varieties. This research provides first-time quantification of NAEs in Cannabis achenes, thus enriching our understanding of these plants’ pharmaceutical and nutritional potential.

Ensuring the food and biological safety of meat and meat-containing products from microbial contamination

S. Sabraly, Sh. Abzhanova, Ye. Yerzhigitov, A. Katasheva, B. Rskeldiyev — Mon, 30 Dec 2024 00:00:00 +0100

Ensuring the safety and quality of meat products is vital due to their susceptibility to lipid oxidation and microbiological contamination, and poses challenges for public health and industry standards. This study aimed to assess the efficacy of plant-derived natural antioxidants in prolonging the shelf-life and maintaining the quality of beef products. Emulsions derived from CO₂ extracts of calendula, ginger, St. John’s wort, green tea, and red pepper were evaluated for their efficacy in inhibiting lipid oxidation and microbial proliferation through a combination of experimental and microbiological investigations. The findings indicated that green tea displayed the greatest antioxidant activity among the evaluated plant extracts. The optimum dose of the emulsion, established at 0.8–1%, significantly mitigated lipid oxidation, controlled hydrolytic and oxidative degradation, and preserved the flavor, aroma, and color of meat products. This underscores the potential of plant-based emulsions as natural alternatives for enhancing the safety and shelf-life of meat.

Investigating the impact of palm oil refining on the oxidative stability of its blend with linseed oil: a kinetic approach

M.T. Golmakani, A. Soltani, S. Sahraeian — Mon, 30 Dec 2024 00:00:00 +0100

This study investigates whether blending palm oil with linseed oil can enhance the oxidative stability of linseed oil, which is prone to oxidation due to its high polyunsaturated fatty acid content. Four blends were prepared: 66 % linseed oil with 33 % crude palm oil (33C), 33 % linseed oil with 66 % crude palm oil (66C), 66 % linseed oil with 33 % refined palm oil (33R), and 33% linseed oil with 66 % refined palm oil (66R). Oxidation kinetics were analyzed using peroxide value, p-anisidine value, TOTOX value, induction period, activation energy, and Gibbs free energy. The results showed that palm oil blends, particularly refined palm oil, significantly improved oxidative stability. The 66R sample exhibited the highest stability, with lower oxidation values, longer induction periods, and higher activation energy. Refining palm oil further enhanced its stabilizing effect. These findings offer practical solutions for the food industry to extend the shelf-life of linseed oil-based products, such as margarines and dressings, while maintaining their nutritional quality.