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Flaxseeds were roasted at 1150 W/m 2 radiation intensity with short and medium wave infrared (IR) emitters for specific durations, which provided good visual and sensory quality. The effects of IR roasting on color properties, hydrogen cyanide (HCN) content, tocopherols and fatty acid composition of the flaxseed and flaxseed oil were investigated. Further, flaxseeds were stored for 6 months and free fatty acid content and peroxide values were followed at 1-month intervals to understand the effect of IR treatment on hydrolytic and oxidative stability. HCN content of the flaxseeds was reduced up to 59% with IR roasting. Tocopherol content of the IR roasted flaxseed oil was higher than that of the control. No notable variation was observed in fatty acid composition with regard to IR treatment. Free fatty acid content of IR roasted flaxseeds did not increase during storage, while peroxide value of the seeds significantly increased up to 95 mEq O 2 /kg oil.

The present study was conducted to investigate the effects of dietary supplementation with vitamin E, vitamin C, and Se, alone or in combination, on carcass characteristics, oxidative stability and meat quality parameters of breast meat from broilers exposed to cyclic heat stress (HS), and stored under different conditions. A total of 120 one-day-old male Ross 308 broilers were randomly assigned to six dietary treatments: NRC (minimal nutrition requirements), AVI (commercial nutritional recommendations for Ross 308 broilers), AVI + vitE (as AVI + 200 IU vitamin E/kg feed), AVI + vitC (as AVI + 250 mg vitamin C/kg feed), AVI + Se (as AVI + 0.2 mg Se/kg feed), and AVI + ECSe (as AVI + vitE + vitC + Se). From day 26 onwards, all birds were exposed to a high ambient temperature (31 °C) for 8 h per day. The results showed that dietary vitamin E alone or in combination with vitamin C and Se significantly increased the α-tocopherol content and decreased the malondialdehyde (MDA) content in breast meat. Although no obvious synergistic effects of the added antioxidants were observed, the addition of higher levels of vitamin E, vitamin C and Se to broiler diets had no adverse effects on carcass traits, oxidative stability and meat quality parameters when supplemented either alone or in combination.

This study performed the extraction of gelatin from saithe (Pollachius virens) skin and compared it to commercial marine gelatin. As a first stage, we investigated the physicochemical and biochemical properties of the gelatin. SDS-PAGE analysis revealed the presence of α-chains, β-chains, and other high-molecular-weight aggregates. DSC thermograms showed typical gelatin behavior, while the FTIR spectra were mainly situated in the amide band region (amide A, amide B, amide I, amide II, and amide III). In the second stage, we produced O/W emulsions and analyzed their physical and oxidative stability over 9 days. Oil droplets stabilized with the gelatins obtained from saithe fish skin had a size of ~500 nm and a ζ-potential ~+25 mV, which is comparable to oil droplets stabilized with commercial gelatin products. Moreover, the oxidative stability of the emulsions stabilized with gelatin from saithe fish skin showed promising results in terms of preventing the formation of some volatile compounds towards the end of the storage period compared to when using the commercial gelatins. This study indicates the potential application of fish skin gelatin in the fields of food and cosmetics, as well as suggesting that further investigations of their techno-functional properties.

The thermal degradation kinetics of flaxseed oil (FSO) and moringa oil (MO) blends with soyabean oil (SOY; 80%), rice bran oil (RBO; 80%), cotton seed oil (CSO; 80%) and sunflower oil (SFO; 80%) with Rancimat equipment. There was no significant (p ≤ 0.05) difference observed in the specific gravity (SG), density (D), and refractive index (RI) values of the MO and FSO blends, while the rancidity parameters showed the opposite variations. The FTIR spectra showed absorption bands at 966 cm−1, 1097 cm−1, 1160 cm−1, 1217 cm−1, 1377 cm−1, 1464 cm−1, 1743 cm−1, 2945 cm−1, 2852 cm−1 and 3008 cm−1. Oil blends’ kinetic degradation (Ea, ΔH, ΔS, A) is represented by the semilogarithmic relationship between the oxidative stability index (OSI) and temperature. The activation energy (Ea) ranged from 77.1 ± 0.21 to 106.9 ± 0.03 kJ/mol and 73.2 ± 0.01 to 104.4 ± 0.02 kJ/mol for flaxseed oil (FSO) and moringa oil (MO) blends, respectively. The enthalpy (ΔH) and entropy (ΔS) ranged from 67.3 to 121.6 kJ/mol, and − 60.2 to − 8.4 J/mol, and 63.55 to 95.59 kJ/mol and − 20.66 to − 4.11 J/mol for FSO blends and MO blends, respectively.

The work aimed to encapsulate oils recovered from brewer’s spent grain by particles from gas saturated solutions technique using supercritical carbon dioxide as solvent and polyethylene glycol as wall material. The process conditions (pressure and temperature) and the wall material content were tested to produce an ingredient with enhanced physical properties and oxidative stability. Among the applied pressures (10, 20, 30, and 35 MPa), temperatures (45 and 55 °C) and oil to polyethylene glycol mixing ratios (1:5; 1:3, 1:2.5 and 1:2), the highest encapsulation efficiency was obtained at 20 MPa, 55 °C with an oil to polyethylene glycol mixing ratio equal to 1:3. With such conditions, the particles reported 73.5 ± 1.5% of encapsulated oil, with 58.1 ± 2.8% of the powder showing a mean diameter equal to 375 μm. The bulk and tapped densities were equal to 0.35 ± 0.01 and 0.38 ± 0.01 g · cm −3 , while the wettability resulted of 3.2 ± 0.01 min. Furthermore, the encapsulated oil was oxidative stable up to 130 ± 3.2 h at 40 °C, as measured by isothermal calorimetry and peroxide value. The findings showed the potentials of particles from gas saturated solutions technique for the production of an ingredient for food, cosmetic and pharmaceutical applications.

Previous attempts to increase the level of flaxseed in hens’ diet for the production of n-3 polyunsaturated fatty acids (n-3 PUFAs)-enriched eggs have been commonly associated with undesirable effects on production efficiency, lipid health indices, and oxidative stability of eggs, requiring adequate research attention. This study investigated the effects of feeding a moderate level of flaxseed (FS) and plant polyphenol extracts (PPEs) on fatty acid content, oxidative stability, and lipid health indices in eggs of slow-growing Sasso T451A laying hens. One hundred and five hens were assigned to five groups (seven replicates of three) and fed on FS (75 g flaxseed and no antioxidants), VE8 (75 g flaxseed and 800 mg vitamin E), TS8 (75 g flaxseed and 800 mg Thymus schimperi), DA8 (75 g flaxseed and 800 mg Dodonaea angustifolia), and CD8 (75 g flaxseed and 800 mg Curcuma domestica) extract per kg diets. The egg yolk content of eicosapentaenoic acid (EPA, C20:5 n-3) in the DA8, TS8, and CD8 diets and docosahexaenoic acid (DHA, C22:6 n-3) in TS8 and CD8 diets significantly (p < 0.05) increased compared with the FS diet. The FS diet significantly increased the malondialdehyde (MDA) content in egg yolks, whereas the TS8 diet decreased it by 67% (p < 0.05). Little difference was observed in yolk fatty acid content between cooked and raw eggs. Production of n-3 PUFA-enriched eggs with favorable lipid health indices was possible through inclusion of PPEs extracted from local plant species grown in Ethiopia and a moderate dose of flaxseed in the diet of laying hens.

Pistachio is one of the most popular nuts and a good source of oil. Four commercial varieties of pistachio oil using cold press and solvent extraction methods were obtained in the current study. The fatty acid profile and chemical properties were achieved via gas chromatography and chemical methods, respectively. This work aimed to investigate the oxidation kinetics of pistachio oil based on oil stability index (OSI) at high temperatures (110–150°C) using rancimate and determine the effect of extraction methods and chemical properties on OSI. The results showed that the mean values of temperature coefficient (Tc), excitation factor (Q 10 ), activation energy (Ea), frequency factor (A), and Gibbs free activation energy was − 2.97 °C, 1.98, 92.15kJ /mol, 59.12 × 10 10 , and 103.09J/mol °k, respectively. Each unit change in Ea was associated with a mean change of 9.52 × 10 10 in A, indicating a greater contribution of factor A than Ea to the stability of pistachio oil. Ea and A correlated well with enthalpy (∆H) and entropy (∆S) values, respectively. OSI values were well described with ΔG ++ values so that the highest and the lowest ones were related to Ahmad Aghaei and Kaleghuchi virgin oil, respectively. The stability of pistachio oil is more affected by intrinsic antioxidants than the composition of fatty acids. The extraction methods indirectly affected the oxidative stability of pistachio oil due to the extraction of different amounts of antioxidant compounds.

Seed roasting is practiced in the mustard oil industry in some areas of the world, and can affect the physicochemical properties of the oil for further applications. This research studied the differences in oxidative stability, tocopherols, and carotenoids during heating at 160 °C between oil extracted from roasted mustard seeds and that from unroasted seeds. The content of free fatty acids, polar compounds (PC), and lutein were not significantly different between the roasted and unroasted seed oils before heating. The fatty acid compositions of both oils were also similar, with high amounts of erucic, linoleic, and oleic acids, moderate amounts of linolenic and eicosenoic acids, and low amounts of palmitic and stearic acids. However, the levels of tocopherols and conjugated dienoic acids (CDA) were higher in the roasted seed oil. Heating increased the content of CDA and PC in both oils, but decreased tocopherols and lutein. The rates of increase in CDA and PC and the degradation rates of tocopherols and lutein during heating were lower in the roasted than in the unroasted seed oil. Overall, the increased thermo-oxidative stability of the mustard oil by roasting the seeds before oil extraction was highly correlated with improved heat stabilities for both tocopherols and lutein.

Cold-pressed hemp (Cannabis Sativa L.) seed oil has become very popular amongst consumers and researchers, due to its manifold application in food and medicine industry. In this study, oils pressed from stored and fresh hemp seeds of the Henola cultivar were analyzed. Determination of the acid value (AV) and color of oil (a* parameter) revealed significant differences between the two groups of oils (fresh and stored seeds) in contrast to the peroxide value (PV), p-anisidine value (p-AV), and fatty acid composition. On the other hand, isothermal and non-isothermal assessments of the thermo-oxidative stability by differential scanning calorimetry (DSC) showed no significant differences in oxidation induction time (OIT) as well as in onset temperature (Ton) between two groups of oils (p > 0.05). The DSC isothermal test (OIT 160) showed significant correlations with mono- and polyunsaturated fatty acids as well as with values of AV and a* (p ≤ 0.05), in contrast to the non-isothermal test, for which correlations were not significant (p > 0.05). However, the best distinction of both groups of oils was obtained analyzing all results together (DSC, fatty acid and tocochromanols composition, color, and oxidative stability results) by principal component analysis (PCA).

The main purpose of this work was to assess the potential of chili pepper seed oil (CPSO) and sweet pepper seed oil (SPSO) to inhibit or retard the thermo-oxidative processes undergoing in sunflower oil (SFO) when subjected to high-temperature heating for 4 and 8 h in simulated frying conditions. The effects of high-temperature treatment for 4 and 8 h on the fatty acid composition and the lipid oxidation degree of the investigated oil samples were evaluated using the peroxide value (PV), the p-anisidine value (p-AV) and the thiobarbituric acid test (TBA). All determinations were performed before and after sample heating in order to evaluate the changes in lipid oxidation as well as in the chemical composition. In all studied samples, both after 4 h and 8 h of high-temperature heating, there was an increase of the saturated fatty acid content. This increase is lower in the case of SFO samples supplemented with CPSO and SPSO when compared with SFO. A 41.67% increase was recorded for the SFO sample supplemented with 300 ppm CPSO, and a 36.76% increase was recorded for the SFO supplemented with 300 ppm SPSO, compared to the 44.97% increase recorded for the SFO. Heating the samples supplemented with CPSO and SPSO with a concentration of 300 ppm for 8 h led to the much lower values of the investigated parameters in relation to the control sample, as follows: PV (12.95 ± 0.17 meq/kg oil for SFO + 300 ppm CPSO and 13.45 ± 0.32 meq/kg oil for SFO + 300 ppm SPSO, compared with 16.4 + 0.17 meq/kg oil for SFO), p-AV (63.445 ± 1.259 ppm oil for SFO + 300 ppm CPSO and 64.122 ± 1.208 ppm oil for SFO + 300 ppm SPSO, compared with 72.493 + 1.340 ppm oil for SFO), CD (45%; 30%), TOTOX (88.374 for SFO + 300 ppm CPSO and 101.366 for SFO + 300 ppm SPSO compared with 105.347 ppm for SFO) and TBA (98.92 ± 2.49 µg MDA/g oil for SFO + 300 ppm CPSO and 114.24 ± 3.51 µg MDA/g oil for SFO + 300 ppm SPSO, compared with 180.08 + 5.82 µg MDA/g oil for SFO). Regarding the lipid oxidation process occurring during the heat treatment, we observed the reduction of lipid oxidation by the addition of CPSO and SPSO and recommend these seed oils as potential natural antioxidants in order to improve the oxidative stability of SFO during heat treatment.