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Russell MF, Sandhu M, Vail M, Haran C, Batool U, Leo J. Tallow, Rendered Animal Fat, and Its Biocompatibility With Skin: A Scoping Review. Cureus 2024; 16:e60981. [PMID: 38910727 PMCID: PMC11193910 DOI: 10.7759/cureus.60981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Accepted: 05/24/2024] [Indexed: 06/25/2024] Open
Abstract
There is a surge in the skincare industry marketing the use of natural ingredients as efficacious agents. Although this has been popular in the Eastern hemisphere for a while, Western countries are starting to put more emphasis on naturally derived products. This paper chose to analyze the current research available on tallow, which is a solid fat derived from animals. Tallow has long been used as a neutral cooking fat, ingredient in soaps, biofuel product, and now ingredient in skincare products. The purpose of this scoping review was to look at the current research pertaining to the therapeutic benefits of tallow on the skin. Using the PRISMA Extension for Scoping Reviews (PRISMA-ScR) guidelines, a scoping review was conducted using two databases: EMBASE and PubMed as sources of evidence. The searches for studies were conducted using the following key terms: (tallow) AND (skin or dermatology or dermatitis or emulsion or cosmetics or eczema). Papers were excluded if they were not in English, if they did not mention the effects of tallow on the skin, and if they did not use tallow rendered from an animal. Date ranges and geographical locations for articles were not part of our inclusion or exclusion criteria. We focused on the following five research questions: Does the composition of tallow make it better suitable for use on skin? What is the benefit of using tallow on skin? Does tallow have therapeutic properties for skin conditions? What side effects does tallow have on the skin? Is tallow reef-safe? While there is much evidence supporting the use of tallow as an ingredient in animal feed, cooking, soaps, and biofuels, there are significant research gaps in how it can be used on human skin. Our search on PubMed and EMBASE resulted in a total of 147 studies being screened with 19 fitting our specific criteria. Of the 19 studies, there were comparative studies, basic science studies, and animal studies. After reviewing the studies to answer the objectives in this paper, we were able to find information that supported the first three objectives; however, more research is still needed. Specifically, more research is needed that is geared towards tallow as a cosmetic product in humans. The fourth objective, which was to answer the side effects of topical tallow, had the most discrepancies between the sources. The fifth objective also found supporting information; however, only two sources were found. Overall, there needs to be more research with controlled variables on the side effects of topical tallow. Different research designs that could be explored include case studies, randomized controlled trials, cross-sectional studies, and qualitative studies.
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Affiliation(s)
| | - Manmeet Sandhu
- Dermatology, Alabama College of Osteopathic Medicine, Dothan, USA
| | - Maddison Vail
- Dermatology, Alabama College of Osteopathic Medicine, Dothan, USA
| | - Christa Haran
- Dermatology, Alabama College of Osteopathic Medicine, Dothan, USA
| | - Unaiza Batool
- Dermatology, Alabama College of Osteopathic Medicine, Dothan, USA
| | - Jonatha Leo
- Anatomical Sciences, Alabama College of Osteopathic Medicine, Dothan, USA
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Han S, Ke M, Wang L, Ma H, Wu G, Zhu L, Zhang T, Lu H. Identification of dynamic changes in volatile compounds and metabolites during the smoking process of Zhenba bacon by GC-IMS combined metabolomics. Food Res Int 2024; 182:114197. [PMID: 38519166 DOI: 10.1016/j.foodres.2024.114197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 02/27/2024] [Accepted: 03/03/2024] [Indexed: 03/24/2024]
Abstract
Zhenba bacon is a traditional cured bacon product with a rich history that originated from Zhenba County, Shaanxi Province. This study aimed to investigate the patterns of volatile compound formation and changes in metabolites during the smoking process in Zhenba bacon. Firstly, the sensory properties and physicochemical properties of Zhenba bacon were analyzed. Gas chromatography-ion mobility spectrometry (GC-IMS) and nontargeted metabolomics technology were used to analyze Zhenba bacon from different smoking stages. The results show a gradual increase in the sensory acceptance and volatile flavor compounds such as aldehydes, ketones, and esters with the prolongation of smoking of Zhenba bacon. LC-MS analysis identified 191 co-expressed differentially metabolites, with amino acid and lipid metabolism being the main metabolic pathways according to KEGG enrichment analysis. Temporal expression analysis of bacon metabolites at each stage revealed a decrease in harmful steroid hormones such as cortisone and an increase in amino acids and lipid metabolites, such as arginine, lysine, acid, and cholesterol, that contribute to the flavor of bacon. In summary, duration of smoking increased, the amount of flavor substances in Zhenba bacon gradually increased, and the safety and quality of bacon reached the optimal level after 32 days of smoking. This study provides valuable insights into the dynamic changes in volatile flavor compounds in Zhenba bacon and establishes a theoretical foundation for quality control during its production.
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Affiliation(s)
- Shuai Han
- School of Biological Science and Engineering, Shaanxi University of Technology, 723001 Hanzhong, China
| | - Meiling Ke
- School of Biological Science and Engineering, Shaanxi University of Technology, 723001 Hanzhong, China
| | - Ling Wang
- School of Biological Science and Engineering, Shaanxi University of Technology, 723001 Hanzhong, China; Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, 723001 Hanzhong, China; Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, 723001 Hanzhong, China; Qinba State Key Laboratory of Biological Resources and Ecological Environment, Hanzhong 723001, Shaanxi, China
| | - Haidong Ma
- School of Biological Science and Engineering, Shaanxi University of Technology, 723001 Hanzhong, China; Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, 723001 Hanzhong, China; Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, 723001 Hanzhong, China; Qinba State Key Laboratory of Biological Resources and Ecological Environment, Hanzhong 723001, Shaanxi, China
| | - Guofei Wu
- Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, 723001 Hanzhong, China; Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, 723001 Hanzhong, China
| | - Lianxu Zhu
- Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, 723001 Hanzhong, China; Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, 723001 Hanzhong, China
| | - Tao Zhang
- School of Biological Science and Engineering, Shaanxi University of Technology, 723001 Hanzhong, China; Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, 723001 Hanzhong, China; Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, 723001 Hanzhong, China; Qinba State Key Laboratory of Biological Resources and Ecological Environment, Hanzhong 723001, Shaanxi, China
| | - Hongzhao Lu
- School of Biological Science and Engineering, Shaanxi University of Technology, 723001 Hanzhong, China; Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, 723001 Hanzhong, China; Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, 723001 Hanzhong, China; Qinba State Key Laboratory of Biological Resources and Ecological Environment, Hanzhong 723001, Shaanxi, China.
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Szymanska I, Zbikowska A, Onacik-Gür S. New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams. Foods 2024; 13:729. [PMID: 38472842 DOI: 10.3390/foods13050729] [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: 01/25/2024] [Revised: 02/22/2024] [Accepted: 02/24/2024] [Indexed: 03/14/2024] Open
Abstract
Cream-type emulsions containing candelilla wax-based oleogels (EC) were analyzed for their physicochemical properties compared to palm oil-based creams (EP). The microstructure, rheological behavior, stability, and color of the creams were determined by means of non-invasive and invasive techniques. All the formulations exhibited similar color parameters in CIEL*a*b* space, unimodal-like size distribution of lipid particles, and shear-thinning properties. Oleogel-based formulations were characterized by higher viscosity (consistency index: 172-305 mPa·s, macroscopic viscosity index: 2.19-3.08 × 10-5 nm-2) and elasticity (elasticity index: 1.09-1.45 × 10-3 nm-2), as well as greater resistance to centrifugal force compared to EP. Creams with 3, 4, or 5% wax (EC3-5) showed the lowest polydispersity indexes (PDI: 0.80-0.85) 24 h after production and the lowest instability indexes after environmental temperature changes (heating at 90 °C, or freeze-thaw cycle). EC5 had particularly high microstructural stability. In turn, candelilla wax content ≥ 6% w/w accelerated the destabilization processes of the cream-type emulsions due to disintegration of the interfacial layer by larger lipid crystals. It was found that candelilla wax-based lipids had great potential for use as palm oil substitutes in the development of novel vegan cream analogues.
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Affiliation(s)
- Iwona Szymanska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland
| | - Anna Zbikowska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland
| | - Sylwia Onacik-Gür
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology-State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland
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Wang M, Ma L, Xie P, Li C, Yang X, Lang Y. Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion. FOOD SCI TECHNOL INT 2023:10820132231196202. [PMID: 37593829 DOI: 10.1177/10820132231196202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/19/2023]
Abstract
The characterization and antioxidant ability of Res-loaded MP-CS stabilized Pickering emulsion, and its effects of fat reduction (25%, 50%, 75%, and 100%) in meat patties on pH, color, texture, cooking yield and antioxidant activity were investigated. Fat substitute using emulsion had no significant effect on pH and cooking yield. The addition of emulsion increased L* value and reduced a* value. a* value of meat patties with resveratrol added were higher than those without resveratrol group. Hardness and chewiness of meat patties with 25% and 100% fat replacement was lower than 50% and 75% fat replacement. The addition of emulsion could improve the network structure of meat patties and enhance oxidative stability. Oxidative stability of meat patties was improved by Res-loaded MP-CS stabilized Pickering emulsion. The results showed that MP-CS stabilized Pickering emulsion had great potential to be used as fat substitute for developing low-fat meat products, and the addition of resveratrol can improve the antioxidant ability of substitute fat meat products.
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Affiliation(s)
- Mingru Wang
- Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, Baoding, People's Republic of China
| | - Lei Ma
- Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, Baoding, People's Republic of China
| | - Peng Xie
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Cuiping Li
- Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, Baoding, People's Republic of China
| | - Xiaoxi Yang
- Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, Baoding, People's Republic of China
| | - Yumiao Lang
- Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, Baoding, People's Republic of China
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Xiang X, Wen L, Wang Z, Yang G, Mao J, An X, Kan J. A comprehensive study on physicochemical properties, bioactive compounds, and emulsified lipid digestion characteristics of Idesia polycarpa var. Vestita Diels fruits oil. Food Chem 2023; 404:134634. [DOI: 10.1016/j.foodchem.2022.134634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 10/09/2022] [Accepted: 10/13/2022] [Indexed: 11/06/2022]
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Pan LH, Wu CL, Luo SZ, Luo JP, Zheng Z, Jiang ST, Zhao YY, Zhong XY. Preparation and characteristics of sucrose-resistant emulsions and their application in soft candies with low sugar and high lutein contents and strong antioxidant activity. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107619] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27020513. [PMID: 35056840 PMCID: PMC8779873 DOI: 10.3390/molecules27020513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/08/2022] [Accepted: 01/12/2022] [Indexed: 11/23/2022]
Abstract
The aim of the study was to evaluate emulsion systems prepared on the basis of blended fat in different ratios (watermelon seed oil and mutton tallow) stabilised by orange fibres and xanthan gum. Emulsions were subjected to stability testing by Turbiscan and were assessed in terms of mean droplet size, colour, viscosity, texture, skin hydration and sensory properties. The most stable systems were found to be the ones containing a predominance of mutton tallow in a fat phase. For these emulsions the lowest increase in mean particle size during storage was observed. The study also confirmed the synergistic effect of the thickeners used. The presented emulsions despite favourable physicochemical parameters, did not gain acceptance in sensory evaluation.
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A Novel Approach of Bioesters Synthesis through Different Technologies by Highlighting the Lowest Energetic Consumption One. Polymers (Basel) 2021; 13:polym13234190. [PMID: 34883692 PMCID: PMC8659602 DOI: 10.3390/polym13234190] [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: 11/09/2021] [Revised: 11/26/2021] [Accepted: 11/28/2021] [Indexed: 11/20/2022] Open
Abstract
Fatty acids esters have a wide application as bioplasticizers and biolubricants in different industries, obtained mainly in classic batch reactors, through an equilibrium complex reaction, that involves high temperatures, long reaction times, vigorously stirring, and much energy consumption. To overcome these shortcomings, we synthesized a series of fatty acid esters (soybean oil fatty acids being the acid components with various hydroxyl compounds) through novel low energy consumption technologies using a bubble column reactor, a microwave field reactor and for comparison meaning, a classic batch reactor. The obtained bioesters physicochemical properties were similar to one another, a good concordance among their rheological properties was obtained, but the energetic consumption is lower when using the bubble column or the microwave reactors instead of the classical batch reactor.
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Szymańska I, Żbikowska A, Kowalska M, Golec K. Application of Oleogel and Conventional Fats for Ultrasound-assisted Obtaining of Vegan Creams. J Oleo Sci 2021; 70:1495-1507. [PMID: 34497181 DOI: 10.5650/jos.ess21126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The purpose of this study was to determine the impact of the fat system type (milk fat - MF, palm oil - PO or oleogel - OG, i.e. RO-LO - rapeseed oil and linseed oil mixture structured by candelilla wax) on the properties of soy creams, in comparison with dairy cream. The MF exhibited the most increase of acid value (2.5-fold), and the RO-LO - increase of peroxide value (3-fold), after 30 days of storage at 20°C. The PO was the most oxidative stable. The OG presented the slightest oxidative changes, the highest slip melting point (39°C) and centrifugal stability (99.6%). The pH and total acidity values of soy creams were similar to soy drink. All creams exhibited unimodal distribution of dispersed particles. The average particle size and dispersity indexes of these emulsions were in range of 1.74-1.80 µm and 0.93-1.16, respectively. The creams with MF or OG exhibited a greater viscosity than sweet dairy cream - 1.66 10-5 nm-2, and a higher degree of shear-thinning. The accelerated creaming phenomenon (flotation of lipids molecules) occurred during centrifugation. The cream with PO had the lowest resistance to centrifugal force (instability index - 0.052). The possibility to obtain a stable vegan soy creams containing oleogel (as replacer of conventional fats) has been demonstrated.
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Affiliation(s)
- Iwona Szymańska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, (WULS-SGGW)
| | - Anna Żbikowska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, (WULS-SGGW)
| | - Malgorzata Kowalska
- Department of Chemistry and Organic Materials, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities
| | - Krzysztof Golec
- Department of Physicochemistry and Material Technology, Kazimierz Pulaski University of Technologies and Humanities
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Temkov M, Mureșan V. Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue-A Review. Foods 2021; 10:1376. [PMID: 34198688 PMCID: PMC8232242 DOI: 10.3390/foods10061376] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/10/2021] [Accepted: 06/11/2021] [Indexed: 11/26/2022] Open
Abstract
The issue of the adverse effects of trans-fatty acids has become more transparent in recent years due to researched evidence of their link with coronary diseases, obesity or type 2 diabetes. Apart from conventional techniques for lipid structuring, novel nonconventional approaches for the same matter, such as enzymatic interesterification, genetic modification, oleogelation or using components from nonlipid origins such as fat replacers have been proposed, leading to a product with a healthier nutritional profile (low in saturated fats, zero trans fats and high in polyunsaturated fats). However, replacing conventional fat with a structured lipid or with a fat mimetic can alternate some of the technological operations or the food quality impeding consumers' acceptance. In this review, we summarize the research of the different existing methods (including conventional and nonconventional) for tailoring lipids in order to give a concise and critical overview in the field. Specifically, raw materials, methods for their production and the potential of food application, together with the properties of new product formulations, have been discussed. Future perspectives, such as the possibility of bioengineering approaches and the valorization of industrial side streams in the framework of Green Production and Circular Economy in the production of tailored lipids, have been highlighted. Additionally, a schematic diagram classifying conventional and nonconventional techniques is proposed based on the processing steps included in tailored lipid production as a convenient and straightforward tool for research and industry searching for healthy, sustainable and zero trans edible lipid system alternatives.
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Affiliation(s)
- Mishela Temkov
- Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University in Skopje, Rudjer Boskovic 16, 1000 Skopje, North Macedonia
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, 3-5 Manăștur st., 400372 Cluj Napoca, Romania
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