Alginate Films Enriched in Raspberry and/or Black Currant Seed Oils as Active Food Packaging

Alginate films plasticized with glycerol and enriched in raspberry and/or black currant seed oils were prepared via casting solution techniques. The intention was to create active films for food packaging where antioxidants in a film would deactivate oxidants in a packed product or its surroundings, improving conditions inside packaging and extending the shelf life of such a product. The prepared materials were characterized by physicochemical, spectroscopic, mechanical, water vapor transmission (WVTR), and antioxidant activity analysis. Infrared spectra of the alginate films with oils were similar to those without the additive; the band with a maximum at about 1740 cm-1 stood out. The prepared materials with oils were thicker, contained less water, were more yellow, and were less permeable to water vapor. Moreover, the presence of the oil in the films resulted in a slightly lower Young's modulus and lower stress at break values but higher strain at break. The antioxidant capacity of raspberry seed oil itself was about five times higher than that of black currant seed oil, and a similar trend was noticed for films modified with these oils. The results indicated that both oils could be used as active substances with antioxidant properties in food packaging.

High oxidative stability of a complex fish liver oil nano-capsules in response to long-term storage, and to hyperthermal and sunlight exposure

BACKGROUND

In this study, a biocompatible nano-carrying platform using chitosan (ChI) and chondroitin sulfate (ChS) was developed for the encapsulation of cobia liver oil (CBLO) to prevent its oxidation and improve its absorption. An ionic gelation method was applied to encapsulate CBLO with different weight ratios (from 1.0 to 1.5) to obtain ChS-ChI nano-capsules (ChS-ChI@CBLO NCs).

RESULTS

Morphological observations of the nano-capsules revealed a spherical shape and diameter around 267-381 nm. The maximum loading capacity (LC) and encapsulation efficiency (EE) for ChS-ChI@CBLO NCs estimated by thermogravimetric analysis (TGA) and derivative thermogravimetric (DTG) analysis were 25.7% and 56.2%, respectively. The structural stability of ChS-ChI@CBLO NCs was confirmed through differential scanning calorimetry (DSC) and X-ray diffraction (XRD) analysis; moreover DSC also further confirmed the oxidative stability of ChS-ChI@CBLO NCs. Fourier-transform infrared (FTIR) spectra confirmed the excellent stability of ChS-ChI@CBLO NCs against high temperature and sunlight exposure. Biocompatibility analysis also verified the non-toxicity of ChS-ChI@CBLO NCs, further indicating safety and potential application in complex-nutritional supplements.

CONCLUSION

Nano-degree of ChS-ChI@CBLO NCs has a loading capacity and encapsulation efficiency of around 16.5 ~ 25.7% and 33.4 ~ 56.2%, respectively, for encapsulation of CBLO. Characterization results also indicate that ChS-ChI@CBLO NCs display high oxidative stability against long-term, hyperthermal, and sunlight exposure. Bioassay results confirm that the ChS-ChI@CBLO NCs are safe and non-toxic. This study demonstrates that nano-capsules are also beneficial in preventing sensitive compounds from metamorphosis, and are non-toxic. These materials are suitable for use in the food and pharmaceutical industries. © 2023 Society of Chemical Industry.

Pseudocereal Oils, Authenticated by Fourier Transform Infrared Spectroscopy, and their Chemopreventive Properties

Amaranth, quinoa, and buckwheat are the representatives of pseudocereals, different parts and by-products of which are used in daily nutrition and food processing industry. However, only scarce information exists on the bioactivity of their oils. Thus, oils obtained from amaranth, buckwheat, and red, yellow, and white quinoa seeds were evaluated in terms of their nutritional (fatty acid profile, squalene), cytotoxic (against normal and neoplastic gastrointestinal, prostate, and skin cells), anti-inflammatory and antiradical (interleukin 6, TNF-alpha, nitric oxide, DPPH, Total phenolics, and superoxide dismutase) potential in the in vitro model. Linoleic (42.9-52.5%) and oleic (22.5-31.1%) acids were the two main unsaturated, while palmitic acid (4.9-18.6%) was the major saturated fatty acid in all evaluated oils. Squalene was identified in all evaluated oils with the highest content in amaranth oil (7.6 g/100 g), and the lowest in buckwheat oil (2.1 g/100 g). The evaluated oils exerted a high direct cytotoxic impact on cancer cells of different origins, but also revealed anti-inflammatory and antiradical potentials. Yellow quinoa oil was the most active, especially toward skin (A375; IC50 6.3 µg/mL), gastrointestinal (HT29 IC50 4.9 µg/mL), and prostate cancer cells (LNCaP IC50 7.6 µg/mL). The observed differences in the activity between the oils from the tested quinoa varieties deserve further studies. High selectivity of the oils was noted, which indicates their safety to normal cells. The obtained results indicate that the oils are good candidates for functional foods with perspective chemopreventive potential.

Fabrication of Alginate/Ozoile Gel Microspheres by Electrospray Process

Natural polymers, such as alginate and chitosan, are widely exploited for drug delivery applications due to their biocompatibility, low toxicity, and sustainable sourcing. In this study, pH-responsive gel microspheres were fabricated from an alginate/Ozoile emulsion. Ozoile (Stable Ozonides) is a biological inducer, derived from olive oil, which stimulates the endogenous defense system by promoting the repair of tissue damage and restoration of proper physiology through the regulation of gene transcription. Here, the versatile and cost-effective electrospray technique without the use of organic solvents was used to fabricate alginate/Ozoile microspheres with high throughput. The process parameters (voltage, flow rate, and needle gauge) were optimized to obtain microspheres with good sphericity factor and tailored diameter (250-700 μm). The microspheres were additionally optimized through a chitosan coating to enhance their stability and regulate the gel matrix's degradation process. Morphological analysis, FTIR spectroscopy, and degradation tests confirmed the structural integrity and pH-responsive behavior of the gel microspheres. This research offers a promising route for targeted drug delivery systems, particularly in applications related to the modulation of oxidative stress and management of inflammation.

Efficient treatment of oily wastewater, antibacterial activity, and photodegradation of organic dyes using biosynthesized Ag@Fe3O4 nanocomposite

A significant waste (e.g., high oil content and pollutants such as heavy metals, dyes, and microbial contaminants) in water is generated during crude oil extraction and industrial processes, which poses environmental challenges. This study explores the potential of Ag@Fe3O4 nanocomposite (NC) biosynthesized using the aqueous leaf extract of Laurus nobilis for the treatment of oily wastewater. The NC was characterized using ultraviolet-visible (UV-Vis) spectrophotometry, Scanning Electron Microscopy (SEM), Fourier Transformed Infrared (FTIR) and X-Ray Diffraction (XRD) spectroscopies. The crystalline structure of the NC was determined to be face-centered cubic with an average size of 42 nm. Ag@Fe3O4 NC exhibited significant degradation (96.8%, 90.1%, and 93.8%) of Rose Bengal (RB), Methylene Blue (MB), and Toluidine Blue (TB), respectively, through a reduction reaction lasting 120 min at a dye concentration of 10 mg/L. The observed reaction kinetics followed a pseudo-first-order model, with rate constants (k-values) of 0.0284 min-1, 0.0189 min-1, and 0.0212 min-1 for RB, MB, and TB, respectively. The fast degradation rate can be attributed to the low band gap (1.9 eV) of Ag@Fe3O4 NC. The NC elicited an impressive effectiveness (99-100%, 98.0%, and 91.8% within 30 min) in removing, under sunlight irradiation, several heavy metals, total petroleum hydrocarbons (TPH), and total suspended solids (TSS) from the oily water samples. Furthermore, Ag@Fe3O4 NC displayed potent antibacterial properties and a good biocompatibility. These findings contribute to the development of efficient and cost-effective methods for wastewater treatment and environmental remediation.

Quantification of Lactobacillus reuteri ProTectis in MRS Broth Using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) Spectroscopy and Chemometrics

There is an increasing global demand for probiotics because of their numerous health benefits. However, a significant percentage of commercially available probiotic products have microbial quantities that are not in accordance with their product labels. In quantifying bacteria, the viable plate count is the standard method but is considered laborious and time-consuming. We demonstrate the use of an attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy coupled with chemometrics to quantify a pure culture of Lactobacillus reuteri (L. reuteri) ProTectis grown in deMan, Rogosa, and Sharpe broth. The chemometric partial least-squares model generated was able to accurately quantify viable plate count (VPC) (root-mean-square error of cross-validation (RMSECV) = 0.115 log CFU mL-1, root-mean-square error of prediction (RMSEP) = 0.145 log CFU mL-1, R2 = 0.982). These results provide proof of concept for this quantification technique and can potentially be developed and applied for the quantification of L. reuteri ProTectis in food products.

Stabilization of Sunflower Oil with Biologically Active Compounds from Berries

Sunflower oil (Helianthus annuus) contains a rich concentration of polyunsaturated fatty acids, which are susceptible to rapid oxidative processes. The aim of this study was to evaluate the stabilizing effect of lipophilic extracts from two types of berries, sea buckthorn and rose hips, on sunflower oil. This research included the analysis of sunflower oil oxidation products and mechanisms, including the determination of chemical changes occurring in the lipid oxidation process via LC-MS/MS using electrospray ionization in negative and positive mode. Pentanal, hexanal, heptanal, octanal, and nonanal were identified as key compounds formed during oxidation. The individual profiles of the carotenoids from sea buckthorn berries were determined using RP-HPLC. The influence of the carotenoid extraction parameters ascertained from the berries on the oxidative stability of sunflower oil was analyzed. The dynamics of the accumulation of the primary and secondary products of lipid oxidation and the variation of the carotenoid pigment content in the lipophilic extracts of sea buckthorn and rose hips during storage demonstrated good stability at 4 °C in the absence of light for 12 months. The experimental results were applied to mathematical modeling using fuzzy sets and mutual information analysis, which allowed for the prediction of the oxidation of sunflower oil.

A review of the main methods for composite adsorbents characterization

Adsorption is a promising technology for removing several contaminants from aqueous matrices. In the last years, researchers worldwide have been working on developing composite adsorbents to overcome some limitations and drawbacks of conventional adsorbent materials, which depend on various factors, including the characteristics of the adsorbents. Therefore, it is essential to characterize the composite adsorbents to describe their properties and structure and elucidate the mechanisms, behavior, and phenomenons during the adsorption process. In this sense, this work aimed to review the main methods used for composite adsorbent characterization, providing valuable information on the importance of these techniques in developing new adsorbents. In this paper, we reviewed the following methods: X-Ray diffraction (XRD); spectroscopy; scanning electron microscopy (SEM); N2 adsorption/desorption isotherms (BET and BJH methods); thermogravimetry (TGA); point of zero charge (pHPZC); elemental analysis; proximate analysis; swelling and water retention capacities; desorption and reuse.

Exploring the Potential of Grape Pomace Extract to Inhibit Thermo-Oxidative Degradation of Sunflower Oil: From Routine Tests to ATR-FTIR Spectroscopy

Exploring new sources of natural antioxidants is of great interest to edible oil producers, in line with the toxicological problems generated by the use of synthetic antioxidants. This study assesses the potential of lyophilized Pinot Noir grape pomace extract (GPE) to enhance the sunflower oil stability against thermo-oxidative damage compared to BHT during a prolonged exposure to convective heat at 185 °C. Oil thermo-oxidation was monitored based on specific indices such as peroxide value (PV), para-anisidine value (p-AV), inhibition of oil oxidation (IO), total oxidation (TOTOX) value, conjugated dienes and trienes (CDs, CTs), but also by attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR), where absorbance ratios A 3009 cm^-1/A 2922 cm^-1 (RI), A 3009 cm^-1/A 2853 cm^-1 (RII), A 3009 cm^-1/A 1744 cm^-1 (RIII) and RIV = A 1744 cm^-1/A 2922 cm^-1 (RIV) were investigated. GPE showed a significant inhibitory effect on oil thermo-oxidation and this response was concentration-dependent. Substantial decreases in the investigated indices, compared to the control without added antioxidants, were obtained after 4 h and 8 h of heat exposure of the 800 ppm GPE sample: PV (47%; 42%), p-AV (38%; 33%), IO (54%; 46%), TOTOX (41%; 37%), CDs (46%; 39%), CTs (44%; 29%). Oil exposure to heat resulted in changes in RI-RIV attributed to the reduction in the degree of unsaturation, in response to primary and secondary lipid oxidation. FTIR spectroscopy can be used to differentiate untreated and heat-treated oils based on the absorbance ratios. An inhibitory effect close to that of BHT was achieved by 500 ppm GPE, while a dose of 800 ppm provided greater protection against thermo-oxidation. Our results promote GPE as a natural additive to limit the thermo-oxidative damage of plant oils.

Efficient removal of 2,4-D from solution using a novel antibacterial adsorbent based on tiger nut residues: adsorption and antibacterial study

We engineered a tiger nut residue (TNR, a low-cost agricultural waste material) through a facile and simple process to take advantage of the introduced functional groups (cetylpyridinium chloride, CPC) in the removal of 2,4-dichlorophenoxyacetic acid (2,4-D) in batch mode and further investigated its impingement on bacterial growth in a yeast-dextrose broth. The surface characterizations of the adsorbent were achieved through Fourier-transform infrared spectroscopy (FTIR), Brunauer-Emmett-Teller method (BET), X-ray diffraction analysis (XRD), and X-ray photoelectron spectroscopy (XPS). The batch adsorption studies revealed that solution pH, adsorbent dose, temperature, and salt affected the adsorptive capacity of TNR-CPC. The equilibrium data were best fitted by Langmuir isotherm model with a maximum monolayer adsorption capacity of 90.2 mg g^-1 at 318 K and pH 3. Pseudo-second-order model best fitted the kinetics data for the adsorption process. Physisorption largely mediated the adsorption system with spontaneity and a shift in entropy of the aqueous solid-solute interface reflecting decreased randomness with an exothermic character. TNR-CPC demonstrated a good reusability potential making it highly economical and compares well with other adsorbents for decontamination of 2,4-D. The adsorption of 2,4-D proceeded through a probable trio-mechanism; electrostatic attraction between the carboxylate anion of 2,4-D and the pyridinium cation of TNR-CPC, hydrogen bonding between the hydroxyl (-OH) group inherent in the TNR and the carboxyl groups in 2,4-D and a triggered π-π stacking between the benzene structures in the adsorbate and the adsorbent. TNR-CPC reported about 99% inhibition rate against both gram-positive S. aureus and gram-negative E. coli. It would be appropriate to investigate the potential of TNR-CPC as a potential replacement to the metal oxides used in wastewater treatment for antibacterial capabilities, and its effects against airborne bacteria could also be of interest.

Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods

Roasting is an important step in sesame (Sesamum indicum L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, and physicochemical characteristics of oil recovered from sesame roasted by different methods (cooker oven, stovetop pan, microwave, and electric frying pan). Roasting sesame seeds changed their oil content according to the roasting method used, with content ranging from 49.83% in control to 59.85% in the roasting by microwave. In oils recovered from raw or roasted seeds, seven fatty acids were obtained through gas chromatography. Changes in the fatty acid profiles occurred in all the treatments, and the total unsaturated fatty acid content was higher than that of saturated fatty acids. The obtained peroxide number of sesame oils was inside the rate of 3.90 meq/kg oil for microwave treatment versus 1.59 meq/kg oil for unroasted. The highest acid value was with the stovetop pan treatment at 3.78 mg/g, followed by the microwave treatment at 3.24 mg/g; the oven treatment gave the lowest value at 1.66 mg/g. The lowest iodine value was observed with the electric frying pan treatment (102.30/100 g oil), and phytosterols were most abundant with the microwave treatment. Moreover, the phenolic and flavonoid contents and antioxidant activity were the highest with the microwave roasting. The FTIR spectrum illustrated slight differences in peaks intensity (1738, 1454, 1151, 710 cm⁻¹) between the roasting methods used. The finding of the current investigation of roasting methods was that the fatty acid profiles were across methods. As is clear from the obtained results, the microwave roasting treatment is the favoured roasting method for the healthiest sesame seed oil contents. Sesame seeds are considered a significant and abundant resource with numerous beneficial nutrients that positively affect human health.

Postmarketing Surveillance for the Photosensitised Oxidation of Vegetable Oils in the Marketplace

This study conducts postmarketing surveillance for the photosensitised oxidation of vegetable oils (VOs) stored in different conditions in the marketplace during commercialisation. Coconut oil, palm kernel oil, soybean oil and sunflower oil were exposed to direct sunlight and kept in the dark for six weeks. The results showed a significant (p < 0.05) increase in PV and a severe decrease in the iodine value, chlorophyll, β-carotene, colour content, and the fatty acid compositions (oleic and linoleic acids mainly) in the light-exposed VOs. The FTIR analysis also identified the formation of the hydroperoxides (3444 cm^-1), secondary oxidation products (1743 - 1723 cm^-1) and the loss of the cis-disubstituted olefins (723 cm^-1) bands in the light-exposed VOs. This indicated that oils exposed to light for an extended period of time could undergo photosensitised oxidation due to photosensitisers like chlorophyll. In contrast, the unexposed VOs showed no significant change (p > 0.05) in their chemical compositions. The photosensitised oxidation increased in the order: coconut oil < palm kernel oil < soybean oil < sunflower oil.

Antioxidant, Cytotoxic, and Rheological Properties of Canola Oil Extract of Usnea barbata (L.) Weber ex F.H. Wigg from Călimani Mountains, Romania

Usnea genus (Parmeliaceae, lichenized Ascomycetes) is a potent phytomedicine, due to phenolic secondary metabolites, with various pharmacological effects. Therefore, our study aimed to explore the antioxidant, cytotoxic, and rheological properties of Usnea barbata (L.) Weber ex F.H. Wigg (U. barbata) extract in canola oil (UBO) compared to cold-pressed canola seed oil (CNO), as a green solvent used for lichen extraction, which has phytoconstituents. The antiradical activity (AA) of UBO and CNO was investigated using UV-Vis spectrophotometry. Their cytotoxicity was examined in vivo through a brine shrimp lethality (BSL) test after Artemia salina (A. salina) larvae exposure for 6 h to previously emulsified UBO and CNO. The rheological properties of both oil samples (flow behavior, thixotropy, and temperature-dependent viscosity variation) were comparatively analyzed. The obtained results showed that UBO (IC₅₀ = 0.942 ± 0.004 mg/mL) had a higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than CNO (IC₅₀ = 1.361 ± 0.008 mg/mL). Both UBO and CNO emulsions induced different and progressive morphological changes to A. salina larvae, incompatible with their survival; UBO cytotoxicity was higher than that of CNO. Finally, in the temperature range of 32-37 °C, the UBO and CNO viscosity and viscoelastic behavior indicated a clear weakening of the intermolecular bond when temperature increases, leading to a more liquid state, appropriate for possible pharmaceutical formulations. All quantified parameters were highly intercorrelated. Moreover, their significant correlation with trace/heavy minerals and phenolic compounds can be observed. All data obtained also suggest a possible synergism between lichen secondary metabolites, minerals, and canola oil phytoconstituents.

Monitoring of Hazelnut oil quality during thermal processing in comparison with extra virgin olive oil by using ATR-FTIR spectroscopy combined with chemometrics

Hazelnut oil (HO), which is not widely used because its healthy properties are not fully known yet, is an excellent nutrient due to its high content of monounsaturated fatty acids and antioxidants. In this study, the effects of thermal processing on the quality of HO in comparison to extra virgin olive oil (EVOO), which is one of the healthiest and heat-resistant oils, were investigated using Attenuated Total Reflection-Fourier Transform Infrared (ATR-FTIR) spectroscopy. Oil samples were heated at a frying temperature (180 °C) for 24 h in periods of 8 h per day and alterations in the spectra of these oils sampled every 2 h were evaluated. The heating process caused decreases in the areas of the bands at 3007 and 722 cm^-1 and the area ratios of 3007/2854 and 722/2854 cm^-1 and increases in the areas of the bands at 987 and 965 cm^-1 and the area ratio of 965/2854 cm^-1 in both oils suggesting the conjugation and cis-trans isomerization of unsaturated fatty acids. In addition, heating caused increases in the areas of the bands at 3475 and 1744 cm^-1 and the ratios of 3475/2854 cm^-1 and 1744/2854 cm^-1, a shift to a lower value in the wavenumber and a broadening of the 1744 cm^-1 band indicating the formation of primary and secondary oxidation products in the heated oils, which were also supported by chemical studies. Most of these changes began earlier in EVOO and all occurred to a higher extent, revealing that HO has a higher thermal stability than EVOO. Principal component analysis and hierarchical cluster analysis confirmed that HO is more resistant to heat than EVOO. These results showed that HO is superior to EVOO and it could be used for frying as a healthier and cheaper oil alternative. This study also indicated that oil oxidation could be monitored easily and rapidly via ATR-FTIR spectroscopy.

Effects of adulterated palm cooking oil on the quality of fried chicken nuggets

Introduction. There is a rising concern over food safety caused by an increasing trend towards adulterating fresh cooking oil with used cooking oil in Malaysia. Recent decades have seen more cases of high-quality edible cooking oil adulteration with reused oil, driven by high market demand and profit margins. In this study, we aimed to analyze the properties of vegetable oils and their effect on the quality of fried chicken nuggets. Study objects and methods. We determined free fatty acid contents and characterized the properties of fresh palm olein, used cooking oil, and adulterated oil. We also compared the sensory quality attributes of chicken nuggets fried in fresh and adulterated oils. Results and discussion. The content of free fatty acids consistently increased with rising adulteration levels. The FTIR spectral analyses revealed significant differences between fresh, used, and adulterated oils at 3006, 2922, 2853, 2680, 1744, 1654, 987, 968, and 722 cm–1. The oil samples with high adulterant concentrations demonstrated a linear increasing trend in K232 and K 270 values, where higher absorbance values indicated severe deterioration in the oil quality. The sensory evaluation showed no significant effect (P > 0.05) of adulteration with used cooking oil on the quality of fried chicken nuggets. Conclusion. Our findings filled in a gap in the previous studies which only focused on the effects of adulteration on the oil properties. The study also provides valuable information to regulatory authorities on the reliability of quality parameters and modern instruments in edible oil adulteration detection.

Direct evidence for metallic mercury causing photo-induced darkening of red cinnabar tempera paints

Photo-induced darkening of red cinnabar (HgS) has attracted the interest of many researchers as it drastically impacts the visual perception of artworks. Darkening has commonly been related to metallic mercury (Hg⁰) formation in the presence of chlorides. Based on the study of UV-aged cinnabar pigment and tempera paint we propose an alternative pathway for the blackening reaction of cinnabar, considering its semiconductor properties and pigment-binder interactions. We demonstrate that darkening is caused by the oxidation of cinnabar to mercury sulfates and subsequent reduction to Hg⁰ via photo-induced electron transfer without the involvement of chlorides, and provide direct evidence for the presence of Hg⁰ on UV-aged tempera paint. Photooxidation also affects the organic binder, causing a competing depletion of photo-generated holes and consequently limiting but not impeding mercury sulfate formation and subsequent reduction to Hg⁰. In addition, organics provide active sites for Hg⁰ sorption, which is ultimately responsible for the darkening of cinnabar-based paint.

Early Estimation of Olive Production from Light Drone Orthophoto, through Canopy Radius

Background: The present work aims at obtaining an approximate early production estimate of olive orchards used for extra virgin olive oil production by combining image analysis techniques with light drone images acquisition and photogrammetric reconstruction. Methods: In May 2019, an orthophoto was reconstructed through a flight over an olive grove to predict oil production from segmentation of plant canopy surfaces. The orchard was divided into four plots (three considered as training plots and one considered as a test plot). For each olive tree of the considered plot, the leaf surface was assessed by segmenting the orthophoto and counting the pixels belonging to the canopy. At harvesting, the olive production per plant was measured. The canopy radius of the plant (R) was automatically obtained from the pixel classification and the measured production was plotted as a function of R. Results: After applying a k-means-classification to the four plots, two distinct subsets emerged in association with the year of loading (high-production) and unloading. For each plot of the training set the logarithm of the production curves against R were fitted with a linear function considering only four samples (two samples belonging to the loading region and two samples belonging to the unloading one) and the total production estimate was obtained by integrating the exponent of the fitting-curve over R. The three fitting curves obtained were used to estimate the total production of the test plot. The resulting estimate of the total production deviates from the real one by less than 12% in training and less than 18% in tests. Conclusions: The early estimation of the total production based on R extracted by the orthophotos can allow the design of an anti-fraud protocol on the declared production.

ATR-FTIR spectroscopy probing of structural alterations in the cellular membrane of abscopal liver cells

In this study, we utilize ATR-FTIR spectroscopy to investigate the structural damages in the cell membrane lipids and proteins as a result of the oxidative stress in abscopal liver tissue of rats either whole-body, cranially or lower limb irradiated as compared with sham-irradiated group. We also question whether the original irradiation region would influence the induction of the abscopal effect. The data present compelling evidence that an abscopal effect was induced in the liver tissue following both cranial and lower limb irradiations, marked by damage in the membrane-associated lipids and proteins. Lipid damage manifestation is evident by; 1) decrease in the lipid/protein ratio. 2) Degradation of lipid as marked by the decrease in the area ratio CH ₂ asymmetric/CH ₃ asymmetric stretching bands. 3) Increase in the carbonyl content evident by the increase in the band area ratio of carbonyl ester/lipid. 4) Increase in the degree of methylation as indicated by the increase in the band area ratio of CH₃/lipid. 5) Disorder in the phospholipid acyl chains marked by the shift in the CH₂ asymmetric stretching and olefinic HCCH absorption bands. Protein damage was indicated by 1) Shifts in the position of amide I and amide II bands. 2) Decrease in the area ratio amide I/amide II. 3) Broadening in amide II band. Our data strongly suggest similar induction of the abscopal effect as a result of either cranial or lower limb irradiation, which means that the original irradiation region did not influence the induced abscopal effect in the examined system.

Application of vibrational spectroscopic techniques for determination of thermal degradation of frying oils and fats: a review

Deep fried foods are popular among consumers due to their unique taste and texture. During the process of deep-frying, oil is subjected to a high temperature that results into the generation of harmful compounds. The repeated usage of frying oil is a common exercise and associated with various health hazards. Thus, determination of frying oil quality is a critical practice to follow. The chemical methods employed to determine the quality of frying oil are destructive and require large amount of harmful chemical, thus researchers are exploring the application of various vibrational spectroscopic techniques for this purpose. The first part of this review provides a detailed insight into fundamental theoretical aspects of two main vibrational spectroscopic techniques (infrared and Raman spectroscopy) and chemical alteration in frying oils under thermal stress. While in the following parts, the application of near-infrared (NIR) and Fourier transform infrared (FTIR) and Raman spectroscopy for evaluating the quality of various frying oils and fats under thermal stress has been discussed. It is anticipated that this review paper can serve as a reference source for impending research in this field.

Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine

Nowadays, food adulteration and authentication are topics of utmost importance for consumers, food producers, business operators and regulatory agencies. Therefore, there is an increasing search for rapid, robust and accurate analytical techniques to determine the authenticity and to detect adulteration and misrepresentation. Mid-infrared spectroscopy (MIR), often associated with chemometric techniques, offers a fast and accurate method to detect and predict food adulteration based on the fingerprint characteristics of the food matrix. In the first part of this review the basic concepts of infrared spectroscopy, sampling techniques, as well as an overview of chemometric tools are summarized. In the second part, recent applications of MIR spectroscopy to the analysis of foods such as coffee, dairy products, honey, olive oil and wine are discussed, covering a timespan from 2010 to mid-2020. The literature gathered in this article clearly reveals that the MIR spectroscopy associated with attenuated total reflection acquisition mode and different chemometric tools have been broadly applied to address quality, authenticity and adulteration issues. This technique has the advantages of being simple, fast and easy to use, non-destructive, environmentally friendly and, in the future, it can be applied in routine analyses and official food control.

Effect of sorbitan monopalmitate on the polymorphic transitions and physicochemical properties of mango butter

The present study reports the effect of sorbitan monopalmitate (SM) as a crystallization modifier on the physicochemical properties of mango butter (MB). The concentration of SM was varied in the range of 1 and 5 wt%. The addition of SM promoted the aggregation of globular MB crystals. The FTIR patterns did not show any significant changes when SM was added. XRD and DSC analyses confirmed the crystallization of MB crystals in stable β' and β (V) polymorphic states. However, SM also introduced imperfections in the crystal lattices of MB. Among all formulations, M2 (SM; 1% w/w) possessed a mechanically stable network structure. The crystallization rate of MB was tailored by SM in a concentration-dependent manner. The solid content was highest in M4 (SM; 5% w/w) at 10 °C and 30 °C among all the oleogels. In gist, SM in manageable quantities can be utilized for preparing custom-tailored MB-based products.

Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (ATR-FTIR) Coupled with Chemometrics, to Control the Botanical Authenticity and Quality of Cold-Pressed Functional Oils Commercialized in Romania

Attenuated total reflectance-Fourier transform infrared ppectroscopy (ATR-FTIR) proved to be a reliable, rapid, and easy-to-use technique to evaluate vegetable oils quality and authenticity. The spectral range of the middle infrared region (MIR) of FTIR spectra, from 4000 to 600 cm−1, has been commonly used to fingerprint specific functional groups of lipids and their modified forms induced by oxidation of thermal treatment. The applicability of FTIR-MIR spectroscopy in assessing oil fingerprinting and quality parameters is crucially dependent on the chemometric methods, including calibrations with authentic samples. We report here the evaluation of seven types of cold-pressed functional oils (sunflower, pumpkin, hempseed, soybean, walnut, linseed, sea buckthorn) produced in Romania, provided directly from small enterprises (as genuine, process-controlled authentic samples) comparative to commercialized samples. Concomitantly, olive oils of similar claimed quality were investigated. The ATR-FTIR-MIR data were complemented by UV–Vis spectral fingerprints and multivariate analysis using Unscrambler X.10.4 and Metaboanalyst 4.0 software (e.g., PCA, PLSDA, cluster analysis, heatmap, Random forest analysis) and ANOVA post-hoc analysis using Fischer’s least significant difference. The integration of spectral and chemometric analysis proved to offer valuable criteria for their botanical group recognition, individual authenticity, and quality, easy to be applied for large cohorts of commercialized oils.

Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications

Active edible films based on corn starch containing glycerol as a plasticizer and an olive extract obtained from Spanish olive fruit (Olea europaea) by-products (olive extract; OE) at different concentrations (0, 0.05, 0.1 and 0.2 wt%) were prepared by using the casting technique and further solvent-evaporation. OE showed high total phenolic and flavonoids contents and antioxidant activity, which was evaluated by using three different methods: free radical scavenging assay by (1, 1-Dipheny l-2-picrylhydrazyl) DPPH, 2, 2-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ABTS radical inhibition and ferric reducing antioxidant power (FRAP). The incorporation of OE into the corn starch/glycerol matrix underlined the antioxidant potential and antimicrobial effect against E. coli and S. aureus of these novel active films, being noticeable for films added with 0.2 wt% OE. The developed active films showed a clear thermo-oxidative stability improvement with OE incorporation, in particular at 0.2 wt% loading with an increase of around 50 °C in the initial degradation temperature (Tini) and oxidation onset temperature (OOT). The functional properties of control films were also improved with OE addition resulting in a decrease in Young's modulus, elongation at break, shore D hardness and water vapor permeability. The present work suggested the potential of the developed corn starch-based edible films as low-price and sustainable food packaging systems to prevent the oxidative deterioration of packaged foodstuff while reducing also the generation of olive by-products.

Artificial Intelligence and fourier-transform infrared spectroscopy for evaluating water-mediated degradation of lubricant oils

The presence of water in lubricant oils is a parameter related to the lubricant deterioration, which can be indicative of a serious loss of tribological efficiency and, therefore, an increase in maintenance costs. Likewise, controlling the aging of the lubricant oil is a keynote issue to prevent damage on the lubricated surfaces (e.g. engine pieces). The combination of Attenuated Total Reflectance (ATR) techniques with Fourier-Transform Infrared Spectrometry (FTIR) result in an easy, simple, fast and non-destructive way for obtaining accurate information about the actual situation of a lubricant oil. The analysis of this ATR-FTIR information using Artificial Neural Networks (ANN) as well as Linear Discriminant Analysis (LDA) results in the proper classification of lubricant oils regarding the presence/absence of water, age and viscosity. The methodology proposed in this work describes procedures for identifying the deterioration degree of oils with as high as 100% success (aging week) or 97.7% (for viscosity and water presence).

Multivariate analysis for FTIR in understanding treatment of used cooking oil using activated carbon prepared from olive stone

In this study, activated carbons prepared from the green and black olive stone (green OSAC and black OSAC) were used as adsorbents to investigate their removal efficiencies for oxidation products and polar compounds from used sunflower and corn cooking oils. The degree of oxidation level and polar compounds were evaluated using Fourier transform infrared (FTIR) with the principal component analysis and ultra-performance liquid chromatography. Two FTIR absorption peaks were used for the oil evaluation, namely 3007-3009 cm-1, which is related to C-H symmetric stretching vibration of the cis double bonds, and ~1743 cm-1, which is related to = CH and ester carbonyl stretching vibration of the functional groups of the triglycerides, C = O. The principal component analysis results showed significant variations in the oxidation level of the sunflower and the corn oils occurred after consecutive heating and French fries frying for 10 days. The oxidation products that are adsorbed on the surface of the OSAC forms π-complexes with the C = C parts of the OSAC system. It can be concluded that the prepared adsorbents can be promising, efficient, economically effective, and environmentally friendly alternative adsorbents for oil treatment applications.

The drying process of Sarcocornia perennis: impact on nutritional and physico-chemical properties

The Sarcocornia genus is an extreme salt-tolerant plant that can be cultivated in saline habitats almost worldwide. To preserve Sarcocornia perennis, convective drying experiments were conducted and their effects on the physico-chemical properties and phenolic content of the plant were studied using conventional and vibrational spectroscopy techniques. The drying process of Sarcocornia perennis at temperatures of 40 °C, 50 °C, 60 °C and 70 °C revealed three periods of convective drying process with drying times ranging between 4.5 and 24.9 h, respectively to higher and lower temperatures. The heating-up period can be neglected as compared with the drying process, and the duration of constant rate period, as a percentage of the total drying time, ranged between 34 and 20% respectively at 40 °C and 70 °C. The Modified Page model was proposed to describe the drying process at the different temperatures. From a nutritional point of view, this halophyte plant may be considered as a good source of fibres, phenolic compounds and natural minerals, such as sodium, potassium, calcium and magnesium. The convective drying, in the temperature range currently used, was found to preserve the colour, nutritional characteristics and phytochemical value of Sarcocornia perennis. These results were confirmed by FTIR-ATR and highlight the potential use of the dried plant in novel food products.

Effect of polyglycerol polyricinoleate on the polymorphic transitions and physicochemical properties of mango butter

Emulsifiers act as Fat crystal modifiers and can modulate the crystallization process of fats. In this study, we have reported the effect of polyglycerol polyricinoleate (PGPR) on the physicochemical properties of an underutilized vegetable fat "mango butter" (MB). MB-PGPR based formulations were prepared by heat-cool method. Microscopic studies showed that PGPR resulted in the formation of globular MB crystals. XRD and thermal studies conjointly suggested that the MB crystals were predominantly crystallized as β-polymorph. However, PGPR induced imperfections within the MB crystals. FTIR spectroscopy revealed that PGPR considerably varied the local environment of the MB crystals. PGPR also altered the nucleation time and crystallization rate of the MB crystal formation. The MB formulation that contained 2.5% (w/w) PGPR was found to have good mechanical stability. In gist, the addition of PGPR (as a crystal modifier) can help us to influence the crystal behavior and physicochemical properties of the MB fat.

An Affordable Fabrication of a Zeolite-Based Capacitor for Gas Sensing

The development of even more compact, inexpensive, and highly sensitive gas sensors is widespread, even though their performances are still limited and technological improvements are in continuous evolution. Zeolite is a class of material which has received particular attention in different applications due to its interesting adsorption/desorption capabilities. The behavior of a zeolite 4A modified capacitor has been investigated for the adsorption of nitrogen (N₂), nitric oxide (NO) and 1,1-Difluoroethane (C₂H₄F₂), which are of interest in the field of chemical, biological, radiological, and nuclear threats. Sample measurements were carried out in different environmental conditions, and the variation of the sensor electric capacitance was investigated. The dielectric properties were influenced by the type and concentration of gas species in the environment. Higher changes in capacitance were shown during the adsorption of dry air (+4.2%) and fluorinated gas (+7.3%), while lower dielectric variations were found upon exposure to N₂ (-0.4%) and NO (-0.5%). The proposed approach pointed-out that a simple fabrication process may provide a convenient and affordable fabrication of reusable capacitive gas sensor.

Application of FTIR Method for the Assessment of Immobilization of Active Substances in the Matrix of Biomedical Materials

Background: The purpose of the study was to demonstrate the usefulness of the Fourier transform infrared spectroscopy (FTIR) method for the evaluation of the modification process of biomaterials with the participation of active substances. Methods: Modified catheter samples were prepared by activating the matrix with an acid, iodine, or bromine, and then immobilizing the active molecules. To carry out the modification process, the Fourier transform infrared-attenuated total reflectance (FTIR-ATR) method was used. Results: FTIR analysis indicated the presence of the immobilized substances in the catheter matrix and site-specific reactions. Conclusion: We surmise that the infrared spectroscopic technique is an ideal tool for the assessment of the drug immobilization and the changes occurring in the course of the modification process.

Identification of Passion Fruit Oil Adulteration by Chemometric Analysis of FTIR Spectra

Passion fruit oil is a high-value product with applications in the food and cosmetic sectors. It is frequently diluted with sunflower oil. Sunflower oil is also a potential adulterant as its addition does not notably alter the appearance of the passion fruit oil. In this paper, we show that this is also true for the FTIR spectrum. However, the chemometric analysis of the data changes this situation. Principal component analysis (PCA) enables not only the straightforward discrimination of pure passion fruit oil and adulterated samples but also the unambiguous classification of passion fruit oil products from five different manufacturers. Even small amounts—significantly below 1%—of the adulterant can be detected. Furthermore, partial least-squares regression (PLSR) facilitates the quantification of the amount of sunflower oil added to the passion fruit oil. The results demonstrate that the combination of FTIR spectroscopy and chemometric data analysis is a very powerful tool to analyze passion fruit oil.

Alternative Raw Materials to Produce Biodiesel through Alkaline Heterogeneous Catalysis

Recent research focuses on new biodiesel production and purification technologies that seek a carbon-neutral footprint, as well as cheap, renewable and abundant raw materials that do not compete with the demand for food. Then, many attractive alternatives arise due to their availability or low-cost, such as used cooking oil, Jatropha oil (non-edible) or byproducts of vegetable oil refineries. Due to their composition and the presence of moisture, these oils may need a pretreatment to reach the established conditions to be used in the biodiesel production process so that the final product complies with the international quality standards. In this work, a solid catalyst based on 10 wt % sodium oxide supported on mesoporous silica SBA-15, was employed in the transesterification of different feedstocks (commercial sunflower and soybean oil, used cooking oil, acid oil from soapstock and Jatropha hieronymi oil) with absolute methanol in the following reaction conditions—2–8 wt % catalyst, 14:1 methanol to oil molar ratio, 60 °C, vigorous magnetic stirring and 5 h of reaction. In this way, first- and second-generation biodiesel was obtained through heterogeneous catalysis with methyl ester yields between 52 and 97 wt %, depending on the free fatty acid content and the moisture content of the oils.

ATR-FTIR Characterization of Janus Nanoparticles-Part II: Follow-Up Skin Application

Attenuated total reflection by Fourier transform infrared (ATR-FTIR) was used to implement reliable infrared descriptors over time of Janus nanoparticles (JNP), to follow their behavior before and after cutaneous application. In the last study, ATR-FTIR spectroscopic analysis allowed us to identify the evolution of intensity ratio of ν(C=O) at 1739 cm^-1 and δ(H-O-H) at 1639 cm^-1 as a spectroscopic descriptor, for JNP before cutaneous application (on the CaF₂ window). This descriptor can be used to follow the physical stability (presence) of nanoparticles over time. The purpose of this study was to understand the behavior of JNP on the surface of the human skin. Therefore, a comparative study with the untreated skin and the skin after cutaneous application of lipophilic phase (Labrafil) of JNP was conducted using Franz cells. The suitability of the ATR-FTIR descriptor of JNP was evaluated, and a research of other descriptors was performed to understand the interaction that may exist between nanoparticles and the skin.

Determination of Adulteration Content in Extra Virgin Olive Oil Using FT-NIR Spectroscopy Combined with the BOSS-PLS Algorithm

This work applied the FT-NIR spectroscopy technique with the aid of chemometrics algorithms to determine the adulteration content of extra virgin olive oil (EVOO). Informative spectral wavenumbers were obtained by the use of a novel variable selection algorithm of bootstrapping soft shrinkage (BOSS) during partial least-squares (PLS) modeling. Then, a PLS model was finally constructed using the best variable subset obtained by the BOSS algorithm to quantitative determine doping concentrations in EVOO. The results showed that the optimal variable subset including 15 wavenumbers was selected by the BOSS algorithm in the full-spectrum region according to the first local lowest value of the root-mean-square error of cross validation (RMSECV), which was 1.4487 % v/v. Compared with the optimal models of full-spectrum PLS, competitive adaptive reweighted sampling PLS (CARS–PLS), Monte Carlo uninformative variable elimination PLS (MCUVE–PLS), and iteratively retaining informative variables PLS (IRIV–PLS), the BOSS–PLS model achieved better results, with the coefficient of determination (R²) of prediction being 0.9922, and the root-mean-square error of prediction (RMSEP) being 1.4889 % v/v in the prediction process. The results obtained indicated that the FT-NIR spectroscopy technique has the potential to perform a rapid quantitative analysis of the adulteration content of EVOO, and the BOSS algorithm showed its superiority in informative wavenumbers selection.

Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils

This study was designed to investigate the influence of dry air roasting (140, 160 and 180 °C for 5 and 10 min) and extraction methods (solvent and mechanical) on peanut oil quality characteristics. Oil yield, oxidative stability index (OSI), radical scavenging activity (RSA), and Maillard reaction products were increased while peroxide value (PV) and conjugated dienes were decreased in oil of peanuts roasted at 180 °C for 10 min. Oils extracted mechanically from roasted peanuts had lower PV while higher OSI and RSA than the solvent-extracted oils. The fatty acid composition of oils from roasted peanuts (at 160 and 180 °C for 10 min) changed slightly compared to unroasted peanuts. The level of 5-hydroxymethylfurfural and non-enzymatic browning index was significantly increased in oil from peanuts roasted at 180 °C for 10 min. FTIR spectra showed a slight change in peak intensities with no observed peak shift in oils extracted from peanuts roasted at 180 °C for 10 min. Based on the results obtained, mechanically extracted oil from peanuts roasted at 180 °C for 10 min improves oil quality characteristics and enhances oxidative stability.

Spectroscopic Methods in the Evaluation of Modified Vegetable Base Oils from Crambe abyssinica

Raw vegetable oil from Crambe abyssinica was subjected to oxidative treatment to enhance its viscosity. The oxidation processes were carried out in the presence of N-hydroxyphthalimide with or without supercritical CO₂ as a solvent. Four spectroscopic techniques (Raman, UV-VIS, FT-IR, NMR) were applied to assess the chemical changes taking place during the oxidation. Raman and NMR spectroscopy proved best in the assessment of the chemical transformations leading to increased viscosity of the modified vegetable oil.

Effects of Nanoparticles Materials on Heat Transfer in Electro-Insulating Liquids

This paper discusses the effect of doping of electro-insulating liquids with nanoparticle materials on the thermal properties of the obtained nanoliquids and heat transport in the transformer. Mineral oil, synthetic ester, and natural ester were used as base liquids. The effectiveness of doping base liquids with nanoparticles was supported by ultraviolet-visible (UV/VIS) measurements. In turn, Attenuated Total Reflection Fourier Transform Infrared (ATR-FTIR) confirmed the absence of intermolecular interactions (i.e., hydrogen bonding). The influence of modification of electro-insulating liquids with fullerene C60 and titanium dioxide TiO2 nanoparticles on such thermal properties as thermal conductivity, specific heat, kinematic viscosity, density, and thermal expansion was investigated. Based on these properties and the theory of similarity, the cooling efficiency of the transformer filled with the analyzed nanofluids was determined. Nanofluids’ cooling effectiveness was compared with the cooling effectiveness of the base liquids. This comparison was supported by an analysis of Grashof, Prandtl, and Nusselt numbers. It has been shown that the modification of electro-insulating liquids with nanoparticles widely used in order to improve their dielectric properties, such as C60 and TiO2, does not have a significant influence on their thermal properties. The addition of fullerene C60 caused an increase in kinematic viscosity, which was compensated by the increase in specific heat. In the case of TiO2, the addition of this nanoparticle resulted in an increase in kinematic viscosity and a decrease in specific heat, which were balanced out by the increase in thermal conductivity. In summary, the heat exchange-capacity of liquids did not change due to doping with nanoparticles.

Chemical and Biological Sensors for Food-Quality Monitoring and Smart Packaging

The growing interest in food quality and safety requires the development of sensitive and reliable methods of analysis as well as technology for freshness preservation and food quality. This review describes the status of chemical and biological sensors for food monitoring and smart packaging. Sensing designs and their analytical features for measuring freshness markers, allergens, pathogens, adulterants and toxicants are discussed with example of applications. Their potential implementation in smart packaging could facilitate food-status monitoring, reduce food waste, extend shelf-life, and improve overall food quality. However, most sensors are still in the development stage and need significant work before implementation in real-world applications. Issues like sensitivity, selectivity, robustness, and safety of the sensing materials due to potential contact or migration in food need to be established. The current development status of these technologies, along with a discussion of the challenges and opportunities for future research, are discussed.