1
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Yin H, Bechtel PJ, Sathivel S. Effects of activated earth, activated alumina, and chitosan adsorption processes on thermal and rheological and chemical characteristics of menhaden oil. J Food Sci 2023. [PMID: 37122136 DOI: 10.1111/1750-3841.16563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 02/26/2023] [Accepted: 03/18/2023] [Indexed: 05/02/2023]
Abstract
The objective of this study was the effectiveness of using activated earth, activated alumina, and/or chitosan, either separately or in combination, as adsorbents to remove free fatty acids (FFA) and peroxides from unpurified menhaden oil (MO). Thermal and rheological properties of MO were also evaluated. Five different combinations of absorbents were used to purify MO: Processes 1-3 involved purifications of MO by 5% chitosan (wt/wt of oil), 5% activated earth, and 5% activated alumina, respectively, process 4 involved MO purification with a combination of 6.5% chitosan, 3.5% activated earth, and 5% activated alumina, and process 5 involved MO purification process with a combination of adsorbents of 9% chitosan, 1% activated earth, and 5% activated alumina. All the adsorption processes were conducted at 25°C. Purified MO and MO were evaluated for their fatty acid profile, FFA, peroxide value (PV), moisture content (MC), minerals, and color. Triplicate experiments were conducted, and data were statistically analyzed using α = 0.05. Processes 4 and 5 were effective in reducing PV, FFA, and MC in MO. Thermal properties indicated processes 4 and 5 produced purer MO than processes 1-3. All the oil samples became less viscous, and the flow behavior index of MO was close to 1 after the adsorption processes. This study demonstrated that adsorption processes that include chitosan, activated earth, and activated alumina could effectively improve MO quality.
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Affiliation(s)
- Huaixia Yin
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
| | - Peter J Bechtel
- USDA ARS Food Processing and Sensory Quality Research Lab, New Orleans, Louisiana, USA
| | - Subramaniam Sathivel
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
- Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
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2
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Tolve R, Tchuenbou-Magaia FL, Sportiello L, Bianchi F, Radecka I, Favati F. Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients. Foods 2022; 11:foods11152358. [PMID: 35954123 PMCID: PMC9368434 DOI: 10.3390/foods11152358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 07/24/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022] Open
Abstract
The development of fortified healthy pleasant foods, in which saturated fats are replaced with unsaturated ones, poses a challenge for the food industry due to their susceptibility to oxidative rancidity, which decreases product shelf-life, causes the destruction of health-promoting molecules, and forms potentially toxic compounds. A comparative study applying the Arrhenius model was carried out to investigate the oxidative stability and predict the shelf-life of a newly developed no added sugar chocolate spread formulated with sunflower oil, and fortified with vitamin D, Mg, and Ca checked against two commercially available spreads: No Palm and a well-known commercially available product (RB). The results obtained from the accelerated shelf-life testing for peroxide value (PV) showed relatively higher activation energy (Ea, 14.48 kJ/mol K) for RB, whereas lower Ea (11.31–12.78 kJ/mol K) was obtained for No Palm and all the experimental spread chocolates. Q10 values were comparable (1.202–1.154), indicating a similar catalytic effect of the temperature upon the oxidation rate across all the investigated samples. The positive Gibbs free energies ranged from 75.014 to 83.550 kJ/mol and pointed out that the lipid oxidation reaction in the chocolate spread was an endergonic process. The predicted shelf-life at 293.15 K was 8.57 months (RB), 7 months (No Palm), and 6.8 months for all the experimental spreadable chocolate. However, the higher production of hydroperoxides was observed in chocolate fortified with magnesium-calcium carbonate nanoparticles and stored at 313.15 and 323.15 K, suggesting these particles may enhance lipid oxidation.
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Affiliation(s)
- Roberta Tolve
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Fideline Laure Tchuenbou-Magaia
- Division of Chemical Engineering, School of Engineering, Computing and Mathematical Sciences, University of Wolverhampton, Wolverhampton WV1 1LY, UK
- Correspondence: ; Tel.: +44-190-251-8509
| | - Lucia Sportiello
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, Viale Dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Federico Bianchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Iza Radecka
- School of Science, Faculty of Science and Engineering, University of Wolverhampton, Wolverhampton WV1 1LY, UK
| | - Fabio Favati
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
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3
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Liu S, Lin YT, Bhat B, Kuan KY, Kwon JSI, Akbulut M. pH-responsive viscoelastic supramolecular viscosifiers based on dynamic complexation of zwitterionic octadecylamidopropyl betaine and triamine for hydraulic fracturing applications. RSC Adv 2021; 11:22517-22529. [PMID: 35480416 PMCID: PMC9034271 DOI: 10.1039/d1ra00257k] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Accepted: 05/26/2021] [Indexed: 01/04/2023] Open
Abstract
Viscosity modifying agents are one of the most critical components of hydraulic fracturing fluids, ensuring the efficient transport and deposition of proppant into fissures. To improve the productivity index of hydraulic fracturing processes, better viscosifiers with a higher proppant carrying capacity and a lower potential of formation damage are needed. In this work, we report the development of a novel viscoelastic system relying on the complexation of zwitterionic octadecylamidopropyl betaine (OAPB) and diethylenetriamine (DTA) in water. At a concentration of 2 wt%, the zwitterionic complex fluid had a static viscosity of 9 to 200 poise, which could be reversibly adjusted by changing the suspension pH. The degree of pH-responsiveness ranged from 10 to 27 depending on the shear rate. At a given concentration and optimum pH value, the zwitterionic viscosifiers showed a two-orders-of-magnitude reduction in settling velocity of proppant compared to polyacrylamide solution (slickwater). By adjusting the pH between 4 and 8, the networked structure of the gel could be fully assembled and disassembled. The lack of macromolecular residues at the dissembled state can be beneficial for hydraulic fracturing application in avoiding the permeation damage issues encountered in polymer and linear-gel-based fracturing fluids. The reusability and the unnecessary permanent breakers are other important characteristics of these zwitterionic viscosifiers. Viscosity modifying agents are one of the most critical components of hydraulic fracturing fluids, ensuring the efficient transport and deposition of proppant into fissures.![]()
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Affiliation(s)
- Shuhao Liu
- Artie McFerrin Department of Chemical Engineering, Texas A&M University College Station TX 77843 USA
| | - Yu-Ting Lin
- Artie McFerrin Department of Chemical Engineering, Texas A&M University College Station TX 77843 USA
| | - Bhargavi Bhat
- Artie McFerrin Department of Chemical Engineering, Texas A&M University College Station TX 77843 USA
| | - Kai-Yuan Kuan
- Department of Chemistry, Texas A&M University College Station TX 77843 USA
| | - Joseph Sang-Ii Kwon
- Artie McFerrin Department of Chemical Engineering, Texas A&M University College Station TX 77843 USA .,Texas A&M Energy Institute College Station TX 77843 USA
| | - Mustafa Akbulut
- Artie McFerrin Department of Chemical Engineering, Texas A&M University College Station TX 77843 USA .,Department of Materials Science and Engineering, Texas A&M University College Station TX 77843 USA.,Texas A&M Energy Institute College Station TX 77843 USA
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4
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Strzelczak A, Balejko J, Szymczak M, Witczak A. Effect of Protein Denaturation Temperature on Rheological Properties of Baltic Herring (Clupea harengus membras) Muscle Tissue. Foods 2021; 10:foods10040829. [PMID: 33920413 PMCID: PMC8069727 DOI: 10.3390/foods10040829] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/02/2021] [Accepted: 04/09/2021] [Indexed: 11/16/2022] Open
Abstract
The technological properties of raw fish are influenced by the changes in protein structure under heating, which determines the texture and quality of the product. The aim of the study was to examine the protein denaturation temperature and the rheological properties of Baltic herring muscle tissue. The thermal properties were determined by the differential scanning calorimetry (DSC) method and the rheological properties were determined using dynamic oscillatory tests. DSC showed four peaks associated with denaturing transformations of myosin (39.59 °C), sarcoplasm (51.67 °C), connective tissue (63.16 °C), and actin (74.40 °C). Analysis showed that not all transformations occurred according to the same kinetic model. The first two and the last peak are described by 1st order kinetics, while peak 3 is described by 2nd order kinetics. Correlating the changes in fish tissue structure during heating with the rheological characteristics provides more information. The obtained kinetics models correlated very strongly with the results of model testing. Rheological changes of the G’ and G” values had two inflexion points and demonstrate a high degree of convergence with the DSC changes of herring muscle tissue from 20 to 85 °C.
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Affiliation(s)
- Agnieszka Strzelczak
- Department of Commodity Science and Quality Assessment, Process Engineering and Fundamentals of Human Nutrition, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 71-459 Szczecin, Poland;
| | - Jerzy Balejko
- Department of Commodity Science and Quality Assessment, Process Engineering and Fundamentals of Human Nutrition, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 71-459 Szczecin, Poland;
- Correspondence:
| | - Mariusz Szymczak
- Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 71-459 Szczecin, Poland; (M.S.); (A.W.)
| | - Agata Witczak
- Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 71-459 Szczecin, Poland; (M.S.); (A.W.)
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5
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NADES as potential solvents for anthocyanin and pectin extraction from Myrciaria cauliflora fruit by-product: In silico and experimental approaches for solvent selection. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.113761] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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6
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Ebrahimi B, Homayouni Rad A, Ghanbarzadeh B, Torbati M, Falcone PM. The emulsifying and foaming properties of Amuniacum gum ( Dorema ammoniacum) in comparison with gum Arabic. Food Sci Nutr 2020; 8:3716-3730. [PMID: 32724634 PMCID: PMC7382130 DOI: 10.1002/fsn3.1658] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 04/22/2020] [Accepted: 04/23/2020] [Indexed: 11/28/2022] Open
Abstract
In this study, the emulsifying and foaming properties of a novel exudate gum from Dorema ammoniacum (AMG) were assessed in comparison with the well-known gum Arabic from Acacia tree (GAC). The sunflower oil-based emulsion (10% v/v) containing various concentrations (5%-15% w/v) of AMG and GAC was prepared. At all concentrations, AMG showed higher surface and interface activity than GAC. Increasing in AMG and GAC concentrations caused to increase and decrease in Z average, respectively. Overall, the GAC-stabilized emulsion showed lower Z average and PDI value than the AMG-stabilized emulsion during storage time. The sample containing AMG showed higher emulsion capacity and lower emulsion stability in comparison with the one containing GAC at all concentrations. The storage stability decreased and increased with increasing in AMG and GAC concentrations, respectively. After two-week storage, the emulsions containing 10 and 15% AMG showed higher phase separation than those containing GAC; however, this was opposite about sample containing 5% AMG. At thermal, centrifuge, and freezing conditions, the emulsion containing 5% AMG indicated significantly higher stability than GAC samples; however, at higher concentration, opposite effect could be observed. The foaming capacity of the samples containing AMG increased from 81% to 93% by increasing gum concentration from 5% to 15%. The solutions containing AMG showed higher foam capacity than control samples (without gum) and those containing GAC at all concentrations. Increasing in AMG and GAC concentrations slightly improved foam stability, and the highest value (92%) belonged to 15% AMG solution.
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Affiliation(s)
- Behzad Ebrahimi
- Department of Food Science and TechnologyFaculty of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Aziz Homayouni Rad
- Department of Food Science and TechnologyFaculty of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Babak Ghanbarzadeh
- Department of Food Science and TechnologyFaculty of AgricultureUniversity of TabrizTabrizIran
- Department of Food EngineeringFaculty of EngineeringNear East UniversityNicosiaTurkey
| | - Mohammadali Torbati
- Department of Food Science and TechnologyFaculty of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Pasquale M. Falcone
- Department of Agricultural, Food and Environmental SciencesUniversity Polytechnical of MarcheAnconaItaly
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7
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Maschmeyer T, Luque R, Selva M. Upgrading of marine (fish and crustaceans) biowaste for high added-value molecules and bio(nano)-materials. Chem Soc Rev 2020; 49:4527-4563. [PMID: 32510068 DOI: 10.1039/c9cs00653b] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/28/2024]
Abstract
Currently, the Earth is subjected to environmental pressure of unprecedented proportions in the history of mankind. The inexorable growth of the global population and the establishment of large urban areas with increasingly higher expectations regarding the quality of life are issues demanding radically new strategies aimed to change the current model, which is still mostly based on linear economy approaches and fossil resources towards innovative standards, where both energy and daily use products and materials should be of renewable origin and 'made to be made again'. These concepts have inspired the circular economy vision, which redefines growth through the continuous valorisation of waste generated by any production or activity in a virtuous cycle. This not only has a positive impact on the environment, but builds long-term resilience, generating business, new technologies, livelihoods and jobs. In this scenario, among the discards of anthropogenic activities, biodegradable waste represents one of the largest and highly heterogeneous portions, which includes garden and park waste, food processing and kitchen waste from households, restaurants, caterers and retail premises, and food plants, domestic and sewage waste, manure, food waste, and residues from forestry, agriculture and fisheries. Thus, this review specifically aims to survey the processes and technologies for the recovery of fish waste and its sustainable conversion to high added-value molecules and bio(nano)materials.
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Affiliation(s)
- Thomas Maschmeyer
- F11 - School of Chemistry, The University of Sydney, NSW 2006, Australia
| | - Rafael Luque
- Department of Applied Chemistry, School of Science, Xi'an Jiaotong University, No. 28, Xianning West Road, Xi'an, 710049, P. R. China
| | - Maurizio Selva
- Dipartimento di Scienze Molecolari e Nanosistemi, Università Ca' Foscari Venezia, Via Torino, 155 - 30175 - Venezia Mestre, Italy.
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8
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Punia S, Sandhu KS, Dhull SB, Kaur M, Siroha AK. Kinetic, rheological and thermal studies of flaxseed ( Linum usitatissiumum L.) oil and its utilization. Journal of Food Science and Technology 2020; 57:4014-4021. [PMID: 33071323 DOI: 10.1007/s13197-020-04434-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/19/2020] [Accepted: 04/08/2020] [Indexed: 11/30/2022]
Abstract
In present study kinetic, thermal and rheological characteristics of oil isolated from flaxseed were studied and because of high content of α-linolenic acid (essential omega-3 fatty acid), flaxseed oil was incorporated in muffins by replacing fat/shortening at different levels (10%, 20%, 30% and 40%). To evaluate rheological behaviour, the experimental data of flow behaviour for flaxseed oil was fitted to Power law model, consistency index (K) and flow behaviour index (n) and Arrhenius parameters (activation energy and frequency factor) were evaluated. The n value of the oil treated at 10, 15, 20, 25 and 30 °C were found between 0.8 to 0.9, which suggested the non-Newtonian fluid behaviour of flaxseed oil. Thermal properties of flaxseed oil was evaluated using DSC (differential scanning calorimetry). The flaxseed oil possessed three endothermic and one shoulder peak. Gas chromatography revealed the fatty acids composition qualitatively and quantitatively and flaxseed oil is dominated by unsaturated fatty acids. Saturated oil was replaced with flaxseed unsaturated fat and results showed that substituting oil with flaxseed fat at level upto 20% produced muffins possessed the better texture, colour, aroma, mouth feel and overall quality score. Practical application: Modern diet lifestyle demands of healthy natural foods represent a challenge for food manufacturers to lead towards the healthy new trends. Fats imparts lubrication, texture, flavour and acceptability therefore used as major ingredients in bakery goods. Fats contains saturated fatty and dietary intake of saturated fatty acids in excess amount leads to many health disorders. Therefore, substitution of saturated fatty acid with PUFAs (omega-3 and omega-6) for the protection against diseases and metabolic disorders may be a solution for healthy and nutritious product development.
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Affiliation(s)
- Sneh Punia
- Department of FST, Chaudhary Devi Lal University, Sirsa, India
| | - Kawaljit Singh Sandhu
- Department of FST, Chaudhary Devi Lal University, Sirsa, India.,Department of FST, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | | | - Maninder Kaur
- Department of FST, Guru Nanak Dev University, Amritsar, India
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9
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Niyukuri J, Raiti J, El Qarnifa S, El Abbassi A, Hafidi A. Potential of some autochthonous wild plants of Burundi for vegetable oil and valuable compounds production. BRAZ J BIOL 2019; 80:860-871. [PMID: 31800768 DOI: 10.1590/1519-6984.223481] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Accepted: 07/15/2019] [Indexed: 11/21/2022] Open
Abstract
Twelve species of indigenous plants have been studied in order to valorize some natural resources of Burundi (Eastern Africa) to investigate possibilities of vegetable oil production. Physicochemical properties and oil contents were determined from seeds harvested through five ecogeographic zones. From oilcake extracts, total sugars contents, proteins (TPrC), polyphenolic (TPhC), and flavonoids were quantified using spectrophotometry. Furthermore, antioxidant activity of oilcake extracts was assessed by 2, 2-diphenyl-b-picrylhydrazyl (DPPH) radical-scavenging and ferric reducing antioxidant power (FRAP) assays. All oil contents obtained were found to be quite similar to those of common oleaginous seeds. The two highest were found in Parinari curatellifolia (61.44 ± 4.81% Dry Matter) and Myrianthus arboreus (48.26 ± 5.96% DM). More than half of the species have shown TPrC ranging from 10 to 24% dry matter of oilcake (DM). Brachystegia longifolia was revealed exceptionally stronger antioxidant potential: effectiveness antiradical of 163.06 ± 26.29 mL/μg.min (DPPH assay) and reducing power of 2618.21 ± 161.22 GAE/100 g DM (FRAP assay). TPhC were positively correlated (p < 0.05) to the antioxidant activity. This pioneering work on these wild species highlight the potential for producing vegetable oil and valuable biomolecule sources likely for food, cosmetics, pharmacy and industry.
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Affiliation(s)
- J Niyukuri
- Food Sciences Laboratory, Department of Biology, Faculty of Sciences Semlalia, Cadi Ayyad, University, P.O. Box 2390, 40000, Marrakech, Morocco.,Department of Environmental Sciences and Technologies, Faculty of Agronomy and Bioengineering, University of Burundi, P.O. Box 2940, Bujumbura, Burundi
| | - J Raiti
- Food Sciences Laboratory, Department of Biology, Faculty of Sciences Semlalia, Cadi Ayyad, University, P.O. Box 2390, 40000, Marrakech, Morocco
| | - S El Qarnifa
- Food Sciences Laboratory, Department of Biology, Faculty of Sciences Semlalia, Cadi Ayyad, University, P.O. Box 2390, 40000, Marrakech, Morocco
| | - A El Abbassi
- Food Sciences Laboratory, Department of Biology, Faculty of Sciences Semlalia, Cadi Ayyad, University, P.O. Box 2390, 40000, Marrakech, Morocco
| | - A Hafidi
- Food Sciences Laboratory, Department of Biology, Faculty of Sciences Semlalia, Cadi Ayyad, University, P.O. Box 2390, 40000, Marrakech, Morocco
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10
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Preparation, characterization, and emulsification properties of agarose fatty acid derivatives with different hydrophobic chains. Int J Biol Macromol 2019; 141:906-918. [DOI: 10.1016/j.ijbiomac.2019.09.056] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/24/2019] [Accepted: 09/07/2019] [Indexed: 12/31/2022]
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11
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Chen H, Fu Q, Liao Q, Xiao C, Huang Y, Xia A, Zhu X, Kang Z. Rheokinetics of microalgae slurry during hydrothermal pretreatment processes. BIORESOURCE TECHNOLOGY 2019; 289:121650. [PMID: 31228746 DOI: 10.1016/j.biortech.2019.121650] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 06/11/2019] [Accepted: 06/12/2019] [Indexed: 06/09/2023]
Abstract
Hydrothermal pretreatment is an efficient process for improving the productivity of biofuels from wet microalgae biomass. The rheological behavior of microalgae slurry is a significant parameter affecting the performance of hydrothermal pretreatment reactors. Herein, the dynamic rheological behavior of microalgae slurry during hydrothermal pretreatment was investigated for the first time. The results revealed that the insoluble organics released from microalgae cells was the main factor affecting the rheological behavior of microalgae slurry. The denaturation and hydrolysis of starch and protein in liquid phase at different temperature regions caused the increasing and decreasing of viscosity of the microalgae slurry, respectively. The rheokinetics equations were established based on four-parameter cross-linking rheokinetics equation to describe the variation of viscosity with reaction time in different temperature. The variation of the rheokinetics model parameters with temperature revealed that the temperature has an obviously positive influence on the hydrothermal pretreatment process of the microalgae slurry.
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Affiliation(s)
- Hao Chen
- Key Laboratory of Low-grade Energy Utilization Technologies and Systems, Chongqing University, Ministry of Education, Chongqing 400044, China; Institute of Engineering Thermophysics, School of Energy and Power Engineering, Chongqing University, Chongqing 400044, China
| | - Qian Fu
- Key Laboratory of Low-grade Energy Utilization Technologies and Systems, Chongqing University, Ministry of Education, Chongqing 400044, China; Institute of Engineering Thermophysics, School of Energy and Power Engineering, Chongqing University, Chongqing 400044, China
| | - Qiang Liao
- Key Laboratory of Low-grade Energy Utilization Technologies and Systems, Chongqing University, Ministry of Education, Chongqing 400044, China; Institute of Engineering Thermophysics, School of Energy and Power Engineering, Chongqing University, Chongqing 400044, China.
| | - Chao Xiao
- Key Laboratory of Low-grade Energy Utilization Technologies and Systems, Chongqing University, Ministry of Education, Chongqing 400044, China; Institute of Engineering Thermophysics, School of Energy and Power Engineering, Chongqing University, Chongqing 400044, China
| | - Yun Huang
- Key Laboratory of Low-grade Energy Utilization Technologies and Systems, Chongqing University, Ministry of Education, Chongqing 400044, China; Institute of Engineering Thermophysics, School of Energy and Power Engineering, Chongqing University, Chongqing 400044, China
| | - Ao Xia
- Key Laboratory of Low-grade Energy Utilization Technologies and Systems, Chongqing University, Ministry of Education, Chongqing 400044, China; Institute of Engineering Thermophysics, School of Energy and Power Engineering, Chongqing University, Chongqing 400044, China
| | - Xun Zhu
- Key Laboratory of Low-grade Energy Utilization Technologies and Systems, Chongqing University, Ministry of Education, Chongqing 400044, China; Institute of Engineering Thermophysics, School of Energy and Power Engineering, Chongqing University, Chongqing 400044, China
| | - Zhongyin Kang
- Key Laboratory of Low-grade Energy Utilization Technologies and Systems, Chongqing University, Ministry of Education, Chongqing 400044, China; Institute of Engineering Thermophysics, School of Energy and Power Engineering, Chongqing University, Chongqing 400044, China
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12
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Yeşilsu AF, Özyurt G. Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.021] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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13
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Emulsion properties of Asafoetida gum: Effect of oil concentration on stability and rheological properties. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2018.10.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Oxidation kinetics of sardine oil in the presence of commercial immobilized lipases commonly used as biocatalyst. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.032] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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15
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Duhan N, Sahu JK, Naik SN. Temperature dependent steady and dynamic oscillatory shear rheological characteristics of Indian cow milk ( Desi) ghee. Journal of Food Science and Technology 2018; 55:4059-4066. [PMID: 30228404 DOI: 10.1007/s13197-018-3332-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/28/2018] [Accepted: 07/03/2018] [Indexed: 11/28/2022]
Abstract
Rheological characteristics of Desi ghee were investigated at 18, 24, 30 and 36 °C. The steady shear properties were evaluated by varying the shear rate from 0.01 to 100 s-1 and the dynamic shear properties were studied by varying strain and frequency sweep from 0.01 to 100% and 0.1 to 100 rad s-1, respectively. At the four selected temperatures, the ghee samples displayed non-Newtonian shear thinning behavior with flow behavior index (n) ranging from 0.224 to 0.911. As the shear rate increased from 0 to 100 s-1, the values of dynamic viscosity decreased from 54 to 8.14, 20.01 to 1.05, 1.33 to 0.295, and 3.02 to 0.0025 Pa s at 18, 24, 30 and 36 °C, respectively. Out of four rheological models (Power-law or Ostwald-de Waele, Herschel-Bulkley, Casson, and Bingham model) fitted to the shear rate and stress data, the Ostwald model was found to be superior in predicting the shear rate-stress data at 18 °C, whereas Ostwald-de Waele and Herschel-Bulkley models predicted all the data points over the temperature range of 24-30 °C, as observed by the values of coefficient of determination (R2 ), standard deviation (SD), and relative deviation percentage (Rd ). The value of activation energy (EA ), as calculated from Arrhenius type equation, was found to be 1.98 × 106 kJ mol-1 over the entire temperature range. The study also revealed that the magnitudes of dynamic shear viscosity (η*) were higher than those of the steady shear viscosity (η) at the four temperatures, indicating that the Cox-Merz rule was not applicable to the ghee samples.
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Affiliation(s)
- Neha Duhan
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, 110 016 India
| | - J K Sahu
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, 110 016 India
| | - S N Naik
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, 110 016 India
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16
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Tengku-Rozaina TM, Shu Jeng W, Amiza MA. Nutritional Composition and Thermal Properties of Goldstripe Sardinella (Sardinella gibbosa) Fillets and By-Products. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1483991] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
| | - Wong Shu Jeng
- School of Food Science and Technology, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
| | - Mat Amin Amiza
- School of Food Science and Technology, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
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17
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Mba OI, Dumont MJ, Ngadi M. Deterioration Kinetics of Crude Palm Oil, Canola Oil and Blend During Repeated Deep-Fat Frying. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2872-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Oliveira PD, Araujo LA, Silva LHM, Rodrigues AMC. Predicting Temperature-Dependent Viscosity of Amazonian Vegetable Oils and Their Mixtures from Fatty Acid Composition. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1090448] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Pedro D. Oliveira
- Faculty of Food Engineering, Laboratory of Physical Measurements, Federal University of Para, Belém, Brazil
| | - Licia A. Araujo
- Faculty of Food Engineering, Laboratory of Physical Measurements, Federal University of Para, Belém, Brazil
| | - Luiza H. M. Silva
- Faculty of Food Engineering, Laboratory of Physical Measurements, Federal University of Para, Belém, Brazil
| | - Antonio M. C. Rodrigues
- Faculty of Food Engineering, Laboratory of Physical Measurements, Federal University of Para, Belém, Brazil
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19
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Tengku‐Rozaina TM, Birch EJ. Thermal oxidative stability analysis of hoki and tuna oils by Differential Scanning Calorimetry and Thermogravimetry. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500310] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Tengku Mohamad Tengku‐Rozaina
- School of Food Science and TechnologyUniversiti Malaysia TerengganuKuala TerengganuTerengganuMalaysia
- Department of Food ScienceUniversity of OtagoDunedinNew Zealand
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20
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Piedrahita AM, Peñaloza J, Cogollo Á, Rojano BA. Kinetic Study of the Oxidative Degradation of Choibá Oil (<i>Dipteryx oleifera</i> Benth.) with Addition of Rosemary Extract (<i>Rosmarinus officinalis</i> L.). ACTA ACUST UNITED AC 2015. [DOI: 10.4236/fns.2015.65048] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Master ZR, Malek NI. Molecular interaction study through experimental and theoretical volumetric, acoustic and refractive properties of binary liquid mixtures at several temperatures 1. N,N-dimethylaniline with aryl, and alkyl ethers. J Mol Liq 2014. [DOI: 10.1016/j.molliq.2014.03.027] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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García‐Zapateiro LA, Franco JM, Valencia C, Delgado MA, Gallegos C, Ruiz‐Méndez MV. Viscosity modification of high‐oleic sunflower and castor oils with acid oils‐derived estolides for lubricant applications. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300066] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Luis A. García‐Zapateiro
- Departamento de Operaciones Unitarias, Facultad de Ingeniería, Grupo de Investigación Ingeniería de Fluidos Complejos y Reología de Alimentos (IFCRA)Universidad de CartagenaCartagena de IndiasColombia
- Departamento de Ingeniería Química, Campus de “El Carmen”Universidad de Huelva, Spain. Campus de Excelencia Internacional Agroalimentario (ceiA3)HuelvaSpain
| | - Jóse M. Franco
- Departamento de Ingeniería Química, Campus de “El Carmen”Universidad de Huelva, Spain. Campus de Excelencia Internacional Agroalimentario (ceiA3)HuelvaSpain
- Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - Concepción Valencia
- Departamento de Ingeniería Química, Campus de “El Carmen”Universidad de Huelva, Spain. Campus de Excelencia Internacional Agroalimentario (ceiA3)HuelvaSpain
- Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - Miguel A. Delgado
- Departamento de Ingeniería Química, Campus de “El Carmen”Universidad de Huelva, Spain. Campus de Excelencia Internacional Agroalimentario (ceiA3)HuelvaSpain
- Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
| | - Críspulo Gallegos
- Departamento de Ingeniería Química, Campus de “El Carmen”Universidad de Huelva, Spain. Campus de Excelencia Internacional Agroalimentario (ceiA3)HuelvaSpain
- Pro2TecS – Chemical Process and Product Technology Research CenterUniversidad de HuelvaHuelvaSpain
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Tengku-Rozaina TM, Birch EJ. Physicochemical characterisation and oxidative stability of refined hoki oil, unrefined hoki oil and unrefined tuna oil. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12222] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Edward John Birch
- Department of Food Science; University of Otago; PO Box 56; Dunedin 9054; New Zealand
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24
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García-Zapateiro L, Franco J, Valencia C, Delgado M, Gallegos C. Viscous, thermal and tribological characterization of oleic and ricinoleic acids-derived estolides and their blends with vegetable oils. J IND ENG CHEM 2013. [DOI: 10.1016/j.jiec.2012.12.030] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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25
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Vaidya B, Eun JB. Effect of temperature on oxidation kinetics of walnut and grape seed oil. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0077-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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26
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Mis Solval K, Sathivel S. Use of an Adsorption Process for Purification of Pollock-Oil-Based Biodiesel Comprises Methyl Esters. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2060-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Lin X, Yang S, Gou J, Zhao M, Zhang Y, Qi N, He H, Cai C, Tang X, Guo P. A novel risperidone-loaded SAIB-PLGA mixture matrix depot with a reduced burst release: effects of solvents and PLGA on drug release behaviors in vitro/in vivo. JOURNAL OF MATERIALS SCIENCE. MATERIALS IN MEDICINE 2012; 23:443-455. [PMID: 22170300 DOI: 10.1007/s10856-011-4521-2] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2011] [Accepted: 12/06/2011] [Indexed: 05/31/2023]
Abstract
The purpose of this study was to develop an in situ forming SAIB (sucrose acetate isobutyrate)-PLGA (poly (d, lactide-co-glycolide)) mixture matrix depot for sustained release of risperidone. The factors affecting the risperidone release kinetics were investigated to obtain further insight into the drug release mechanisms. The burst release in vitro was significantly reduced (4.95%) by using DMSO as solvent. And, increasing the PLGA content from 2 to 10% w/w decreased the initial release from 6.95 to 1.05%. The initial release in vivo decreased with increasing PLGA content (2.0% w/w PLGA, C(max) = 1161.7 ± 550.2 ng ml(-1); 10% w/w PLGA, C(max) = 280.3 ± 98.5 ng ml(-1)). The persistence (AUC(4-20 days)) over 20 days increased from 76.8 ± 20.7 to 362.8 ± 75.0 ng d ml(-1) by inclusion of 10% PLGA compared with the PLGA-free depot. These results demonstrate that the SAIB-PLGA mixture matrix depot could be useful as a sustained delivery system for risperidone.
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Affiliation(s)
- Xia Lin
- Department of Pharmaceutics Science, Shenyang Pharmaceutical University, Shenyang, Liaoning Province, People's Republic of China
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28
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Hong H, Luo Y, Zhu S, Shen H. Establishment of quality predictive models for bighead carp (Aristichthys nobilis) fillets during storage at different temperatures. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02868.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Zhang ZS, Wang LJ, Li D, Li SJ, Özkan N. Characteristics of Flaxseed Oil from Two Different Flax Plants. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942911003650296] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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31
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Effects of Oil Extraction Methods on Physical and Chemical Properties of Red Salmon Oils (Oncorhynchus nerka). J AM OIL CHEM SOC 2011. [DOI: 10.1007/s11746-011-1824-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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32
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Physical and nutritional properties of baby food containing menhaden oil (Brevoortia tyrannus) and microencapsulated menhaden oil. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.08.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Yin H, Sathivel S. Physical Properties and Oxidation Rates of Unrefined Menhaden Oil (Brevoortia patronus). J Food Sci 2010; 75:E163-8. [PMID: 20492290 DOI: 10.1111/j.1750-3841.2010.01532.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huaixia Yin
- Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803-4300, USA
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34
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Purifying salmon oil using adsorption, neutralization, and a combined neutralization and adsorption process. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.06.042] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Peleg M, Corradini MG, Normand MD. Isothermal and non-isothermal kinetic models of chemical processes in foods governed by competing mechanisms. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:7377-7386. [PMID: 19637869 DOI: 10.1021/jf9012423] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
A process or reaction that peaks at high temperatures but not at low ones indicates competition between synthesis and degradation. A proposed phenomenological model composed of a decay factor superimposed on a growth term can describe both. Temperature elevation shortens the two subprocesses' characteristic times and increases their rates. The degradation's characteristic time relative to the experiment's determines whether a peak is observed. All of the parameters determine the peak's height and shape as can be seen in two interactive Wolfram demonstrations on the Web. Detailed knowledge of the underlying mechanisms is unnecessary for the model's construction, and uniqueness is not a prerequisite either. However, different expressions might be needed for ongoing processes and ones initially undetectable. The model's applicability is demonstrated with published results on very different reactions in foods. In principle, it can be converted into a dynamic rate equation for simulating a process's evolution under non-isothermal conditions.
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Affiliation(s)
- Micha Peleg
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
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37
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Quinchia LA, Delgado MA, Valencia C, Franco JM, Gallegos C. Viscosity modification of high-oleic sunflower oil with polymeric additives for the design of new biolubricant formulations. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2009; 43:2060-2065. [PMID: 19368214 DOI: 10.1021/es803047m] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Although most common lubricants contain mineral or synthetic oils as basestocks, new environmental regulations are demanding environmentally friendly lubricants. In this sense, vegetable oils represent promising alternatives to mineral-based lubricants because of their high biodegradability, good lubricity, and low volatility. However, their poor thermooxidative stability and the small range of viscosity represent a clear disadvantage to be used as suitable biolubricants. The main objective of this work was to develop new environmentally friendly lubricant formulations with improved kinematic viscosity values and viscosity thermal susceptibility. With this aim, a high-oleic sunflower oil (HOSO) was blended with polymeric additives, such as ethylene vinyl acetate (EVA) and styrene-butadiene-styrene (SBS) copolymers, at different concentrations (0.5-5% w/w). Dynamic viscosity and density measurements were performed in a rotational rheometer and capillary densimeter, respectively, in a temperature range between 25 and 120 degrees C. An Arrhenius-like equation fits the evolution of viscosity with temperature fairly well. Both EVA and SBS copolymers may be satisfactorily used as additives to increase the viscosity of HOSO, thus improving the low viscosity values of this oil. HOSO viscosity increases with polymer concentration. Specifically, EVA/HOSO blends exhibit higher viscosity values, which are needed for applications such as lubrication of bearings and four-stroke engines. On the other hand, viscositythermal susceptibility of HOSO samples increases with EVA or SBS concentration.
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Affiliation(s)
- L A Quinchia
- Departamento de Ingeniería Química, Facultad de Ciencias Experimentales, Universidad de Huelva, Campus Universitario de El Carmen, 21071 Huelva, Spain
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Sathivel S, Yin H, Prinyawiwatkul W, King J. Comparisons of Chemical and Physical Properties of Catfish Oils Prepared from Different Extracting Processes. J Food Sci 2009; 74:E70-6. [DOI: 10.1111/j.1750-3841.2009.01050.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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39
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Aragao GMF, Corradini MG, Peleg M. A Phenomenological Model of the Peroxide Value’s Rise and Fall During Lipid Oxidation. J AM OIL CHEM SOC 2008. [DOI: 10.1007/s11746-008-1305-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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40
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Thermal and rheological properties and the effects of temperature on the viscosity and oxidation rate of unpurified salmon oil. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2008.03.007] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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