scholarly journals Production of Cocoa Butter Replacer by Dry Fractionation, Partial Hydrogenation, Chemical and Enzymatic Interesterification of Tea Seed Oil

2012 ◽  
Vol 03 (02) ◽  
pp. 184-189 ◽  
Author(s):  
Soheila Zarringhalami ◽  
Mohammad Ali Sahari ◽  
Mohsen Barzegar ◽  
Zohreh Hamidi-Esfehani
Keyword(s):  
Cocoa Butter ◽  
Seed Oil ◽  
Enzymatic Interesterification ◽  
Partial Hydrogenation ◽  
Dry Fractionation ◽  
Tea Seed Oil

Comparison of Chemical and Enzymatic Interesterification of Tea Seed Oil for the Production of Cocoa Butter Replacer

2012 ◽  
Vol 8 (2) ◽  
pp. 86-90 ◽  
Author(s):  
Soheila Zarringhalami ◽  
Mohammad Ali Sahari ◽  
Mohsen Barzegar ◽  
Zohre Hamidi-Esfehani
Keyword(s):  
Cocoa Butter ◽  
Seed Oil ◽  
Enzymatic Interesterification ◽  
Tea Seed Oil

Enzymatically modified tea seed oil as cocoa butter replacer in dark chocolate

2010 ◽  
Vol 45 (3) ◽  
pp. 540-545 ◽  
Author(s):  
Soheila Zarringhalami ◽  
Mohammad Ali Sahari ◽  
Mohsen Barzegar ◽  
Zohreh Hamidi-Esfehani
Keyword(s):  
Cocoa Butter ◽  
Seed Oil ◽  
Dark Chocolate ◽  
Tea Seed Oil

Antioxidant Activity and Protective Effect against Oxidative Stress on Hippocampal HT22 Cells of Tea Seed Oil

2018 ◽  
Vol 24 (1) ◽  
pp. 53-59
Author(s):  
Jong Min Kim ◽  
Seon Kyeong Park ◽  
Jin Yong Kang ◽  
Seong-kyeong Bae ◽  
Ga-Hee Jeong ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Activity ◽  
Protective Effect ◽  
Seed Oil ◽  
Ht22 Cells ◽  
Tea Seed Oil

scholarly journals Whole Wheat Crackers Fortified with Mixed Shrimp Oil and Tea Seed Oil Microcapsules Prepared from Mung Bean Protein Isolate and Sodium Alginate

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 202
Author(s):  
Saqib Gulzar ◽  
Krisana Nilsuwan ◽  
Navaneethan Raju ◽  
Soottawat Benjakul
Keyword(s):  
Fatty Acids ◽  
Sodium Alginate ◽  
Mung Bean ◽  
Seed Oil ◽  
Protein Isolate ◽  
Tea Seed Oil ◽  
Whole Wheat ◽  
Wide Range ◽  
Shrimp Oil ◽  
Bean Protein

Shrimp oil (SO) rich in n-3 fatty acids and astaxanthin, mixed with antioxidant-rich tea seed oil (TSO), was microencapsulated using mung bean protein isolate and sodium alginate and fortified into whole wheat crackers. SO and TSO mixed in equal proportions were emulsified in a solution containing mung bean protein isolate (MBPI) and sodium alginate (SA) at varied ratios. The emulsions were spray-dried to entrap SO-TSO in MBPI-SA microcapsules. MBPI-SA microcapsules loaded with SO-TSO showed low to moderately high encapsulation efficiencies (EE) of 32.26–72.09% and had a fair flowability index. Two selected microcapsules with high EE possessed the particle sizes of 1.592 and 1.796 µm with moderate PDI of 0.372 and 0.403, respectively. Zeta potential values were −54.81 mV and −53.41 mV. Scanning electron microscopic (SEM) images indicated that microcapsules were spherical in shape with some shrinkage on the surface and aggregation took place to some extent. Fourier transform infrared (FTIR) and differential scanning calorimetry (DSC) analyses of samples empirically validated the presence of SO-TSO in the microcapsules. Encapsulated SO-TSO showed superior oxidative stability and retention of polyunsaturated fatty acids (PUFAs) to unencapsulated counterparts during storage of 6 weeks. When SO-TSO microcapsules were fortified in whole wheat crackers at varying levels (0–10%), the crackers showed sensorial acceptability with no perceivable fishy odor. Thus, microencapsulation of SO-TSO using MBPI-SA as wall materials could be used as an alternative carrier system, in which microcapsules loaded with PUFAs could be fortified in a wide range of foods.

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