scholarly journals Investigating the Mechanism for the Enhanced Oxidation Stability of Microencapsulated Omega-3 Concentrates

Marine Drugs ◽  
2019 ◽  
Vol 17 (3) ◽  
pp. 143
Author(s):  
Qiuyu Xia ◽  
Taiwo Akanbi ◽  
Bo Wang ◽  
Rui Li ◽  
Wenrong Yang ◽  
...  
Keyword(s):  
Zeta Potential ◽  
Oxidation Stability ◽  
Surface Hydrophobicity ◽  
Omega 3 ◽  
Compact Structure ◽  
Anchovy Oil ◽  
Enhanced Oxidation ◽  
The Stability ◽  
Mixed Oil ◽  
Repulsive Forces

Enzymatically concentrated anchovy oil (concentrate) is known to be much less stable than unconcentrated anchovy oil. However, we previously showed that concentrate surprisingly forms more stable microcapsules, when produced by complex coacervation, than does unconcentrated anchovy oil. Here we investigate the mechanism of this unexpected stability. We also investigate whether or not incorporation of concentrate can be used as an additive to improve the stability of unconcentrated anchovy oil microcapsules. Results showed that microcap stability increased as the amount of added concentrate increased. Decreased emulsion droplet size, lower positively charged zeta potential, and higher surface hydrophobicity were observed in the oil/water (O/W) emulsion, with the incorporation of concentrate in the oil phase, compared with the unconcentrated anchovy oil O/W emulsion. Both the decreased zeta potential and the increased hydrophobicity of concentrate in the mixed oil phase may improve droplet agglomeration, leading to enhanced oxidative stability of the concentrate-containing microcapsules. Decreased repulsive forces between droplets result in a more compact structure, thicker outer shell, and smoother surface, resulting in enhanced oxidation stability of the concentrate-containing microcapsules.

An Experimental Investigation on Thermal Conductivity and Viscosity of Graphene doped CNTs /TiO2 Nanofluid

2020 ◽  
Vol 17 (3) ◽  
Author(s):  
A.M. Zetty Akhtar ◽  
M.M. Rahman ◽  
K. Kadirgama ◽  
M.A. Maleque
Keyword(s):  
Thermal Conductivity ◽  
Zeta Potential ◽  
Base Fluid ◽  
Minimum Quantity Lubrication ◽  
Cutting Fluid ◽  
Cutting Zone ◽  
Observation Method ◽  
The Stability ◽  
The Relationship ◽  
Zeta Potential Analysis

This paper presents the findings of the stability, thermal conductivity and viscosity of CNTs (doped with 10 wt% graphene)- TiO2 hybrid nanofluids under various concentrations. While the usage of cutting fluid in machining operation is necessary for removing the heat generated at the cutting zone, the excessive use of it could lead to environmental and health issue to the operators. Therefore, the minimum quantity lubrication (MQL) to replace the conventional flooding was introduced. The MQL method minimises the usage of cutting fluid as a step to achieve a cleaner environment and sustainable machining. However, the low thermal conductivity of the base fluid in the MQL system caused the insufficient removal of heat generated in the cutting zone. Addition of nanoparticles to the base fluid was then introduced to enhance the performance of cutting fluids. The ethylene glycol used as the base fluid, titanium dioxide (TiO2) and carbon nanotubes (CNTs) nanoparticle mixed to produce nanofluids with concentrations of 0.02 to 0.1 wt.% with an interval of 0.02 wt%. The mixing ratio of TiO2: CNTs was 90:10 and ratio of SDBS (surfactant): CNTs was 10:1. The stability of nanofluid checked using observation method and zeta potential analysis. The thermal conductivity and viscosity of suspension were measured at a temperature range between 30˚C to 70˚C (with increment of 10˚C) to determine the relationship between concentration and temperature on nanofluid’s thermal physical properties. Based on the results obtained, zeta potential value for nanofluid range from -50 to -70 mV indicates a good stability of the suspension. Thermal conductivity of nanofluid increases as an increase of temperature and enhancement ratio is within the range of 1.51 to 4.53 compared to the base fluid. Meanwhile, the viscosity of nanofluid shows decrements with an increase of the temperature remarks significant advantage in pumping power. The developed nanofluid in this study found to be stable with enhanced thermal conductivity and decrease in viscosity, which at once make it possible to be use as nanolubricant in machining operation.

scholarly journals Parenteral Fish-Oil Containing Lipid Emulsions Limit Initial Lipopolysaccharide-Induced Host Immune Responses in Preterm Pigs

Nutrients ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 205
Author(s):  
William Yakah ◽  
David Ramiro-Cortijo ◽  
Pratibha Singh ◽  
Joanne Brown ◽  
Barbara Stoll ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Soybean Oil ◽  
Inflammatory Responses ◽  
Postnatal Period ◽  
Lipid Emulsions ◽  
Omega 3 ◽  
Oil Emulsion ◽  
Mixed Oil ◽  
The Impact

Multicomponent lipid emulsions are available for critical care of preterm infants. We sought to determine the impact of different lipid emulsions on early priming of the host and its response to an acute stimulus. Pigs delivered 7d preterm (n = 59) were randomized to receive different lipid emulsions for 11 days: 100% soybean oil (SO), mixed oil emulsion (SO, medium chain olive oil and fish oil) including 15% fish oil (MO15), or 100% fish oil (FO100). On day 11, pigs received an 8-h continuous intravenous infusion of either lipopolysaccharide (LPS—lyophilized Escherichia coli) or saline. Plasma was collected for fatty acid, oxylipin, metabolomic, and cytokine analyses. At day 11, plasma omega-3 fatty acid levels in the FO100 groups showed the highest increase in eicosapentaenoic acid, EPA (0.1 ± 0.0 to 9.7 ± 1.9, p < 0.001), docosahexaenoic acid, DHA (day 0 = 2.5 ± 0.7 to 13.6 ± 2.9, p < 0.001), EPA and DHA-derived oxylipins, and sphingomyelin metabolites. In the SO group, levels of cytokine IL1β increased at the first hour of LPS infusion (296.6 ± 308 pg/mL) but was undetectable in MO15, FO100, or in the animals receiving saline instead of LPS. Pigs in the SO group showed a significant increase in arachidonic acid (AA)-derived prostaglandins and thromboxanes in the first hour (p < 0.05). No significant changes in oxylipins were observed with either fish-oil containing group during LPS infusion. Host priming with soybean oil in the early postnatal period preserves a higher AA:DHA ratio and the ability to acutely respond to an external stimulus. In contrast, fish-oil containing lipid emulsions increase DHA, exacerbate a deficit in AA, and limit the initial LPS-induced inflammatory responses in preterm pigs.

scholarly journals The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed Proteins

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1657
Author(s):  
Karolina Östbring ◽  
María Matos ◽  
Ali Marefati ◽  
Cecilia Ahlström ◽  
Gemma Gutiérrez
Keyword(s):  
Zeta Potential ◽  
Storage Temperature ◽  
Emulsion Stability ◽  
Press Cake ◽  
Strong Impact ◽  
Soy Lecithin ◽  
Rapeseed Protein ◽  
Rapeseed Proteins ◽  
Precipitation Ph ◽  
The Stability

Rapeseed press cake (RPC), the by-product of rapeseed oil production, contains proteins with emulsifying properties, which can be used in food applications. Proteins from industrially produced RPC were extracted at pH 10.5 and precipitated at pH 3 (RPP3) and 6.5 (RPP6.5). Emulsions were formulated at three different pHs (pH 3, 4.5, and 6) with soy lecithin as control, and were stored for six months at either 4 °C or 30 °C. Zeta potential and droplet size distribution were analyzed prior to incubation, and emulsion stability was assessed over time by a Turbiscan instrument. Soy lecithin had significantly larger zeta potential (−49 mV to 66 mV) than rapeseed protein (−19 mV to 20 mV). Rapeseed protein stabilized emulsions with smaller droplets at pH close to neutral, whereas soy lecithin was more efficient at lower pHs. Emulsions stabilized by rapeseed protein had higher stability during storage compared to emulsions prepared by soy lecithin. Precipitation pH during the protein extraction process had a strong impact on the emulsion stability. RPP3 stabilized emulsions with higher stability in pHs close to neutral, whereas the opposite was found for RPP6.5, which stabilized more stable emulsions in acidic conditions. Rapeseed proteins recovered from cold-pressed RPC could be a suitable natural emulsifier and precipitation pH can be used to monitor the stability in emulsions with different pHs.

Formulation, Physical and Chemical Stability of Ocimum gratissimum L. Leaf Oil Nanoemulsion

2021 ◽  
Vol 901 ◽  
pp. 117-122
Author(s):  
Netnapa Ontao ◽  
Sirivan Athikomkulchai ◽  
Sarin Tadtong ◽  
Phuriwat Leesawat ◽  
Chuda Chittasupho
Keyword(s):  
Essential Oil ◽  
Zeta Potential ◽  
Chemical Stability ◽  
Polydispersity Index ◽  
Hydrodynamic Diameter ◽  
Potential Value ◽  
Yellow Color ◽  
Leaf Oil ◽  
The Stability ◽  
Physical And Chemical

Ocimum gratissimum L. leaf oil exhibited many pharmacological properties. This study aimed to formulate and evaluate the physical and chemical stability of O.gratissimum leaf oil nanoemulsion. O.gratissimum leaf oil was extracted by hydrodistillation. The major component of the essential oil eugenol, was analyzed by UV-Vis spectrophotometry. Nanoemulsions of O.gratissimum leaf oil were formulated using polysorbate 80, hyaluronic acid, poloxamer 188, and deionized water by phase inversion composition method. The hydrodynamic diameter, polydispersity index, and zeta potential value of O.gratissimum leaf oil nanoemulsion was evaluated by a dynamic light scattering technique. The %remaining of eugenol in the nanoemulsion was analyzed by UV-Vis spectrophotometry. The essential oil extracted from of O. gratissimum leaf oil was a clear, pale yellow color. The %yield of the essential oil was 0.15 ± 0.03% v/w. The size of the nanoemulsion was less than 106 nm. The polydispersity index of the nanoemulsion was ranging from 0.303 - 0.586 and the zeta potential value of the nanoemulsion was closely to zero, depending on the formulation component. O. gratissimum leaf oil at concentrations ranging from 0.002 - 0.012% v/v contained 35 - 41% of eugenol. The size of nanoemulsion was significantly decreased after storage at 4 °C, while significantly increased upon storage at 45 °C. The size of nanoemulsion stored at 30 °C did not significantly change. The %remaining of eugenol in the nanoemulsion was more than 90% after storage at 4 °C and 30 °C for 28 days. The percentage of eugenol remaining in the nanoemulsion stored at 45 °C was more than 85 - 90%, suggesting that the temperature affected the stability of eugenol in the nanoemulsion.

scholarly journals Study the Effect of Gum Arabic and Triton X-100 on Stability and Thermal Conductivity of ZnO/ethylene glycol Nanofluids

2021 ◽  
Vol 72 (1) ◽  
pp. 18-24
Author(s):  
Noor Sabeeh Majeed ◽  
Hussein A. Alabdly ◽  
Hussam Nadum Abdalraheem Al Ani ◽  
Dumitru Pascu ◽  
Aurelia Cristina Nechifor
Keyword(s):  
Thermal Conductivity ◽  
Zinc Oxide ◽  
Zeta Potential ◽  
Ethylene Glycol ◽  
Base Fluid ◽  
Thermal Conductivity Coefficient ◽  
Uv Spectroscopy ◽  
Gum Arabic ◽  
The Stability ◽  
Triton X

Stability of nanofluids is one of the most important factors to ensure the most benefit of the properties of nanoparticles. Zinc oxide was used in the research with concentration between (0.2-1) wt. % with ethylene glycol base fluid. The stability of ZnO nanofluid was enhanced by adding two types of surfactants Tx-100 and Gum Arabic with concentration of (0.1-0.5) vol. % to stabilize the ZnO nanoparticles in the base fluid. The results showed that the Gum Arabic surfactant led to more stable fluid than that of Tx-100; this was shown from zeta potential and UV spectroscopy measurements. The thermal conductivity coefficient was also measured, and the results showed that the thermal conductivity increased with adding surfactant than without using a stabilizer.

The issue of "oil shrinkage" during the compounding of oils in the processes of production, collection, preparation and transportation of hydrocarbon raw materials

2021 ◽  
pp. 104-113
Author(s):  
O. P. Deryugina ◽  
E. A. Trapeznikov
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Colloidal System ◽  
Main Pipelines ◽  
Different Types ◽  
Preliminary Study ◽  
The Stability ◽  
Mixed Oil

The article discusses the issue of industrial compounding, which improves the quality of the raw materials supplied to the main pipelines. Compounding from "to compound" (English) - to mix. When mixing different types of oil obtained, "incompatibility" is possible, which is expressed in the precipitation of a solid sediment and violation of the stability of the colloidal system and due to the differing properties of oils. Attention to this problem is due to the tightening of requirements for the quality of raw materials that must comply with modern standards. The article discusses the causes of the problem of "incompatibility" of oil during compounding and effective ways of solving it, substantiates the need for a preliminary study of the properties of mixed oil in order to identify possible incompatibility of various types of oil. The standard tests for determination of incompatibility indices characterizing the ability of raw materials to mix are considered. The article substantiates the need to develop methods for diagnosing the incompatibility of oils as the most important task of modern chemical science, the solution of which will improve the quality of the raw material obtained and solve many technological problems in the compounding process.

scholarly journals SYNTHESIS AND STABILITY OF RESVERATROL-CONJUGATED GOLD NANOPARTICLES MODIFIED WITH POLYETHYLENE GLYCOL

2020 ◽  
pp. 230-236
Author(s):  
RADITYA ISWANDANA ◽  
RICHA NURSELVIANA ◽  
SUTRIYO SUTRIYO
Keyword(s):  
Particle Size ◽  
Gold Nanoparticles ◽  
Polyethylene Glycol ◽  
Zeta Potential ◽  
High Performance ◽  
Entrapment Efficiency ◽  
Test Results ◽  
Novel Method ◽  
The Stability ◽  
Phosphate Buffered Saline

Objective: Gold nanoparticles (AuNPs) are highly useful for drug delivery, but their application is limited by their stability as they readily aggregate.This issue can be prevented by adding a stabilizing agent such as resveratrol (RSV), which is a polyphenol derived from plants, that is used to preventcancer. Therefore, we propose a novel method to prepare stable RSV-conjugated nanoparticles modified with polyethylene glycol (RSV-AuNP-PEG).Methods: In the first step, the Turkevich method was used to synthesize the AuNPs. Then, PEG was added as stabilizer agent and conjugated with RSV.The synthesized conjugates were characterized using ultraviolet-visible spectrophotometry, Fourier transform infrared spectroscopy, particle sizeanalysis, and high-performance liquid chromatography.Results: The obtained RSV-AuNP-PEG had a particle size of 83.93 nm with a polydispersity index (PDI) of 0.562 and formed a translucent purple-redfluid in solution. The zeta potential was −22.9 mV, and the highest entrapment efficiency was 75.86±0.66%. For comparison, the RSV-AuNP solutionwas purple and turbid, the particle size was 51.97 nm with a PDI of 0.694, and the zeta potential was −24.6 mV. The stability test results showed thatthe storage stability of RSV-AuNP-PEG was better than that of AuNP-RSV. Further, the RSV-AuNP-PEG was shown to be most stable in 2% bovine serumalbumin (BSA) while the AuNP-RSV was most stable in 2% BSA in phosphate-buffered saline pH 7.4.Conclusion: These results show that modification of RSV-conjugated AuNPs with PEG effectively prevents their aggregation in storage, but only incertain mediums.

scholarly journals Effect of Potato Pulp Pectic Polysaccharide on the Stability of Acidified Milk Drinks

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5632
Author(s):  
Weixuan Sun ◽  
Wenhan Yang ◽  
Yuxue Zheng ◽  
Huiling Zhang ◽  
Haitian Fang ◽  
...  
Keyword(s):  
Particle Size ◽  
Zeta Potential ◽  
Neutral Sugar ◽  
Lower Serum ◽  
Pectic Polysaccharide ◽  
Potato Pulp ◽  
Lower Viscosity ◽  
Stabilizing Effect ◽  
New Ideas ◽  
The Stability

In order to broaden the application of potato pulp pectic polysaccharide (PPP) in stabilizing acidified milk drinks (AMDs) and investigate the stabilizing effect and physical properties of AMDs prepared with PPP, a comparative study was made among PPP, commercial high methoxyl pectin (HMP) and low methoxyl pectin (LMP). The zeta potential, rheology, particle size and serum separation of AMDs were evaluated after preparing with PPP, HMP and LMP, respectively. Results indicated that PPP led to lower serum separation than LMP (14.65% for AMDs prepared with 0.5% PPP compared to 25.05% for AMDs prepared with 0.5% LMP), but still higher than HMP (9.09% for AMDs prepared with 0.5% HMP). However, narrower particle size distribution and lower viscosity of AMDs was achieved by PPP than by LMP and HMP. PPP can electrostatically adsorb on the surface of casein and its abundant neutral sugar side chains would provide steric hindrance to prevent casein flocculation in AMDs. Our results might provide some new ideas for the application of PPP in improving the stability of AMDs.

scholarly journals Thermal-Oxidation Stability of Soybean Germ Phytosterols in Different Lipid Matrixes

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4079 ◽  
Author(s):  
Jingnan Chen ◽  
Dami Li ◽  
Guiyun Tang ◽  
Jinfen Zhou ◽  
Wei Liu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Thermal Oxidation ◽  
Loss Rate ◽  
Unsaturated Fatty Acids ◽  
Oxidation Stability ◽  
Oxidation Products ◽  
Higher Temperature ◽  
The Stability ◽  
Thermal Oxidation Stability

The stability of soybean germ phytosterols (SGPs) in different lipid matrixes, including soybean germ oil, olive oil, and lard, was studied at 120, 150, and 180 °C. Results on the loss rate demonstrated that SGPs were most stable in olive oil, followed by soybean germ oil, and lard in a decreasing order. It is most likely that unsaturated fatty acids could oxidize first, compete with consumption of oxygen, and then spare phytosterols from oxidation. The oxidation products of SGPS in non-oil and oil systems were also quantified. The results demonstrated that at relatively lower temperatures (120 and 150 °C), SGPs’ oxidation products were produced the most in the non-oil system, followed by lard, soybean germ oil, and olive oil. This was consistent with the loss rate pattern of SGPs. At a relatively higher temperature of 180 °C, the formation of SGPs’ oxidation products in soybean germ oil was quantitatively the same as that in lard, implying that the temperature became a dominative factor rather than the content of unsaturated fatty acids of lipid matrixes in the oxidation of SGPs.

scholarly journals Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1683
Author(s):  
Juan Carlos Solomando ◽  
Teresa Antequera ◽  
Alberto Martín ◽  
Trinidad Perez-Palacios
Keyword(s):  
Lipid Oxidation ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Oxidation Stability ◽  
Meat Products ◽  
Oxidation Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Omega 3 ◽  
Meat Samples

The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with special interest in lipid oxidation markers. For that, Solid-Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) were used. Significant differences were found in the volatile compound profile between Mo and Mu, which was been reflected in the meat samples. Thus, in general, volatile compounds from lipid oxidation have shown higher abundance in Mo and C-SAU and D-SAU enriched with this type of microcapsule, indicating that the wall of Mu (chitosan-maltodextrine) might protect the encapsulated bioactive compounds more effectively than that of Mo (maltodextrine). However, this finding is not reflected in the results of previous studies evaluating the sensory perception and oxidation stability of C-SAU and D-SAU, but it should be considered since unhealthy oxidation products can be formed in the enriched meat products with Mo. Thus, the addition of Mu as an omega-3 vehicle for enriching meat products may be indicated.

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