Effect of mango butter on the physicochemical properties of beeswax-Moringa seed oil-based oleogels for topical application

OBJECTIVE

The purpose of this research was to determine any connections between the characteristics of oleogels made of beeswax and the impact of mango butter.

METHODS

Oleogel was prepared through inverted tube methods, and optimized through oil binding capacity. Other evaluations like bright field and polarized microscopy, Fourier-transform infrared (FTIR) spectroscopy, crystallization kinetics, mechanical study, and X-ray diffractometry (XRD). The drug release kinetic studies and in vitro antibacterial studies were performed.

RESULTS

FTIR study reveals that the gelation process does not significantly alter the chemical composition of the individual components. Prepared gel exhibiting fluid-like behavior or composed of brittle networks is particularly vulnerable to disruptions in their network design. The incorporation of mango butter increases the drug permeation. In-vitro microbial efficacy study was found to be excellent.

CONCLUSION

The studies revealed that mango butter can be used to modify the physico-chemical properties of the oleogels.

Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review

Traditional extraction techniques have lost their optimum performance because of rising consumer demand and novel technologies. In this regard, several techniques were developed by humans for the extraction of plant materials from various indigenous sources, which are no longer in use. Many of the techniques are not efficient enough to extract maximum plant material. By this time, evolution in extraction has led to development of various techniques including microfiltration, pulsed electric fields, high pressure, microwave assistance, enzyme assistance, supercritical fluid, subcritical fluid and ultrasonication. These innovations in food processing/extraction are known as “Green Food Processing”. These technologies were basically developed by focusing on three universal parameters: simplicity, energy efficiency and economy. These green technologies are practical in a number of different food sectors, mostly for preservation, inhibition of microorganisms, inactivation of enzymes and extraction of plant material. Like the others, ultrasonication could also be used for the said purposes. The primary objective of this review is to confine the potential use of ultrasonication for extraction of oils, pectin and phytochemicals by reviewing the literature systematically.

A Comprehensive Review on Oil Extraction and Biodiesel Production Technologies

Dependence on fossil fuels for meeting the growing energy demand is damaging the world’s environment. There is a dire need to look for alternative fuels that are less potent to greenhouse gas emissions. Biofuels offer several advantages with less harmful effects on the environment. Biodiesel is synthesized from the organic wastes produced extensively like edible, non-edible, microbial, and waste oils. This study reviews the feasibility of the state-of-the-art feedstocks for sustainable biodiesel synthesis such as availability, and capacity to cover a significant proportion of fossil fuels. Biodiesel synthesized from oil crops, vegetable oils, and animal fats are the potential renewable carbon-neutral substitute to petroleum fuels. This study concludes that waste oils with higher oil content including waste cooking oil, waste palm oil, and algal oil are the most favorable feedstocks. The comparison of biodiesel production and parametric analysis is done critically, which is necessary to come up with the most appropriate feedstock for biodiesel synthesis. Since the critical comparison of feedstocks along with oil extraction and biodiesel production technologies has never been done before, this will help to direct future researchers to use more sustainable feedstocks for biodiesel synthesis. This study concluded that the use of third-generation feedstocks (wastes) is the most appropriate way for sustainable biodiesel production. The use of innovative costless oil extraction technologies including supercritical and microwave-assisted transesterification method is recommended for oil extraction.

Polysaccharides from pineapple core as a canning by-product: Extraction optimization, chemical structure, antioxidant and functional properties

Ultrasonic-assisted extraction (UAE) technique has been investigated to extract polysaccharides from pineapple core as a by-product using response surface methodology. A Box-Behnken design was employed to optimize the conditions for the maximum extraction yield of polysaccharides. The results demonstrated that the optimum extraction conditions were as follows: water/solid material ratio of 29.5 mL/g, extraction temperature of 66.3 °C and extraction time of 46.7 min. Under these conditions, the extraction yield of pineapple core polysaccharides (PCPs) was 16.7%. The structure of PCPs was analyzed by Fourier transform-infrared spectroscopy (FT-IR) analysis, X-ray diffractometry (XRD), SEM (scanning electron microscope) and gas chromatography-mass spectrometry (GC-MS). The results of thermogravimetric analysis indicated that the PCPs had a good thermal stability at temperatures below 250 °C. The extracted polysaccharides had a porous structure with rough surface. The extracted polysaccharides had strong scavenging activities on DPPH and hydroxyl radicals. Furthermore, they demonstrated interesting water-holding and fat-binding capacities (3.11 and 4.25 g/g, respectively). The results revealed that polysaccharides displayed good emulsifying and foaming properties. Overall, the findings suggest that PCPs are a promising source of antioxidants and may have potential applications in functional food industries.

Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil

Aromatization of extra-virgin olive oil (EVOO) with aromatic plants is commonly used to enrich the oil with aromatic and antioxidant compounds. Ultrasound can be an alternative to accelerate this process. The objective of this work was to determine if ultrasound is able to accelerate EVOO aromatization with rosemary and basil and how it affects the migration of volatile and other compounds, the oxidative stability and the antioxidant capacity of the aromatized products. Ultrasound parameters (amplitude, time, and temperature of extraction) were optimized for each herb with central composite designs. Free fatty acid, peroxide value, K₂₃₂, K₂₇₀, ΔK, fatty acid profile, total phenolics, antioxidant capacity, polar compounds, oxidative stability and volatile compounds profile were evaluated in all samples. Physical effects of ultrasound on the herbs were observed by scanning electron microscopy. In the optimization, variables related to the oxidative processes were minimized and compounds migration and oxidative stability were maximized. Results were 70.09% amplitude, 36.6 min and 35 °C for rosemary and 95.98% amplitude, 9.9 min and 30 °C for basil. These conditions were compared to 7 and 15 days of conventional maceration (CM). Aromatization of EVOO with rosemary, both by ultrasound assisted maceration (UAM) or CM, improved total phenolics, terpenes, esters, ketones, stability and induction times, as well as decreased the values for the quality parameters. The use of UAM accelerated the process to 37 min. However, aromatization with basil by CM increased the values for the quality parameters and reduced the total phenolics, the antioxidant capacity and the induction and stability times. UAM with basil reached better results than those observed for CM, in only 10 min. In conclusion, rosemary is more appropriate than basil for EVOO aromatization, and UAM was the best choice to accelerate the processes when compared to CM.