Characteristics of reduced fat mayonnaise using pumpkin flour (Cucurbita moschata) as fat replacer

Reduced fat mayonnaise has the disadvantage of destabilization of emulsion. Emulsion destabilization that occurs is the separation of oil and water. Pumpkin flour is used to increase the viscosity and stability of the emulsion. The objective of this study was to determine the best percentage of the use of pumpkin flour in reduced fat mayonnaise based on pH, emulsion stability, moisture content, and sensory evaluation. The material used in this research was mayonnaise made from egg yolk, canola flower oil, vinegar, pumpkin flour as a fat replacer carbohidrates based, and other optional ingredients. The method used was an experimental laboratory with a completely randomized design with 4 treatments and 4 replications. The treatments consisted of without the use of pumpkin as a control, the use of pumpkin flour 2%, 4%, and 6% of the total oil used. The variables measured were pH, emulsion stability, moisture content, and sensory evaluation. The results showed that the use of pumpkin flour on mayonnaise gave highly significant effect on pH, stability emulsion, moisture content and increased panelists preferences. The conclusion of the study that using 6% pumpkin flour produced the best reduced-fat mayonnaise.

Physicochemical quality of low fat mayonnaise using whey protein concentrate

Low fat mayonnaise as a low-calorie product modification has low emulsion stability. Whey Protein Concentrate (WPC) has a high protein content and can act as a good emulsifier for emulsion of mayonnaise. The purpose of this study was to evaluate of a low-fat mayonnaise using WPC based on pH, moisture content, viscosity, and protein content. The materials used are egg yolk, sunflower seed oil, vinegar, WPC, and other complementary materials. This study used a laboratory experiment with a completely randomized design with 4 treatments and 4 replications. The treatment using control treatment without additional use of WPC and treatments using WPC as much as 5%, 10%, and 15% of the total oil use. The variables measured were pH, moisture content, viscosity, and protein. The results showed that the use of WPC in mayonnaise gave significantly different on pH, moisture content, viscosity, and protein content. The conclusion of this research that the use of WPC as much as 15% produces the best low fat mayonnaise.

Phytochemical Investigation and Reproductive Capacity of the Bulgarian Endemic Plant Species Marrubium friwaldskyanum Boiss. (Lamiaceae)

Marrubium friwaldskyanum Boiss (Lamiaceae) is a Bulgarian endemic species. Overall, the essential oil (EO) composition of M. friwaldskyanum was different from that of the other Marrubium species reported in the literature. The main EO constituents of M. friwaldskyanum were (E)-caryophyllene, germacrene D, and caryophyllene oxide. The effect of the harvest stage was significant only on α-copaene, (E)-caryophyllene, caryophyllene oxide, and τ-muurolol. The concentration of α-copaene (1.26–1.83% range of the total oil), (E)-caryophyllene (31–41%), caryophyllene oxide (6.4–11.8%), and τ-muurolol (1.3–2.8%) were the highest at 2–3 pair of leaves or before flowering and lower at flowering. The harvest stage did not significantly affect the concentrations of the other six identified EO compounds β-bourbonene (1.1%), α-humulene (2.8%), germacrene D (23.3%), bicyclogermacrene (2.85%), δ-cadinene (1.1%), and spathulenol (2.8%). In a separate experiment, grinding of the biomass prior to EO extraction had a significant effect only on the concentrations of D-limonene (0.24–3.3%) and bicyclogermacrene (3.6–9.1%). Grinding in water or without water, maceration, and addition of Tween®20 had rather small effects on the EO profile. The identified EO constituents and their mean concentrations in this experiment were (E)-caryophyllene (25.4%), germacrene D (17.6%), caryophyllene oxide (9.1%), spathulenol (6.5%), τ-muurolol (5.0%), carvacrol (3.9%), α-copaene (2.5%), β-bourbonene (2.5%), δ-cadinene (2.4%), α-humulene (1.8%), and Z-β-farnesene (1.3%). Embryological studies observed anther and the development of the male gametophyte and ovule and development of the female gametophyte of M. friwaldskyanum. Furthermore, pollen and seed viability assays were conducted, and mass spectrometry-based metabolomics analysis of an extract from shoots revealed the presence of 45 natural products, identified as flavonoids, phenolic acids, and (tri)terpenoids. Overall, the phytochemistry and some of the microscopic analyses distinguished this endemic species from other species in Marrubium.

Impact of Microplastics on Oil Dispersion Efficiency in the Marine Environment

Oil spill and microplastics (MPs) pollution has raised global concerns, due to the negative impacts on ocean sustainability. Chemical dispersants were widely adopted as oil-spill-treating agents. When MPs exist during oil dispersion, MP/oil-dispersant agglomerates (MODAs) are observed. This study explored how MPs affect oil-dispersion efficiency in oceans. Results showed that, under dispersant-to-oil volumetric ratio (DOR) 1:10 and mixing energy of 200 rpm, the addition of MPs increased the oil droplet size, total oil volume concentration, and oil-dispersion efficiency. Under DOR 1:25 and mixing energy of 120 rpm, the addition of MPs increased the oil droplet size but resulted in a decrease of total oil volume concentration and dispersion efficiency. Compared with the oil volume concentration, the oil droplet size may no longer be an efficient parameter for evaluating oil-dispersion efficiency with the existence of MODAs. A machine learning (ML)-based XGBRegressor model was further constructed to predict how MPs affected oil volume concentration and oil-dispersion efficiency in oceans. The research outputs would facilitate decision-making during oil-spill responses and build a foundation for the risk assessment of oil and MP co-contaminants that is essential for maintaining ocean sustainability.

Comparative Study on Microencapsulation of Lavender (Lavandula angustifolia Mill.) and Peppermint (Mentha piperita L.) Essential Oils via Spray-Drying Technique

Essential oils have been studied for various applications, including for therapeutic purposes. There is extensive literature regarding their properties; however, their low stability limits their application. Generally, the microencapsulation of essential oils allows enhanced stability and enables the potential incorporation in solid dosage forms. Lavender and peppermint oils were encapsulated in microparticles using a spray-drying technique under optimized conditions: 170 °C temperature, 35 m3/h aspiration volume flow, and 7.5 mL/min feed flow. Arabic gum and maltodextrin were used as coating polymers individually in varying concentrations from 5 to 20% (w/v) and in combination. The microparticles were studied for morphology, particle size, oil content, and flowability. The formulated powder particles showed a high yield of 71 to 84%, mean diameter 2.41 to 5.99 µm, and total oil content of up to 10.80%. The results showed that both the wall material type and concentration, as well as the type of essential oil, significantly affected the encapsulation process and the final particle characteristics. Our study has demonstrated that the encapsulation of lavender and peppermint oils in Arabic gum/maltodextrin microparticles by spray-drying represents a feasible approach for the conversion of liquids into solids regarding their further use in powder technology.

Chemical Composition and Lipoxygenase Inhibitory Activity of the Essential Oil of Alstonia Angustiloba

This study was aimed to investigate the chemica l compositions and lipoxygenase inhibitory activity of the essential oil from Alstonia angustiloba growing in Malaysia. The essential oils were obtained by hydrodistillation and fully characterized by gas chromatography and gas chromatography-mass spectrometry. Analysis of the A. angustiloba essential oil resulted in the identification of twenty-five chemical components, attributed 90.8% of the total oil. The most abundant components of A. angustiloba oil were linalool (21.2%), 1,8-cineole (16.8%), α-terpineol (9.5%), terpinene-4-ol (8.5%), β-caryophyllene (6.2%), and caryophyllene oxide (5.2%). The essential oil displayed moderate activity towards lipoxygenase activity with IC50 value of 45.8 μg/mL.

Antimicrobial effects of essential oils from Tanacetum vulgare L. and Salvia officinalis L., growing in Slovakia

Possible antimicrobial properties of essential oils isolated from Tanacetum vulgare L., and Salvia officinalis L., harvested from five different locations in Slovakia, were examined using the disc agar diffusion method and by the microdilution method. GC/MS analysis of the essential oil from Tanacetum vulgare L. resulted in the identification of 16 compounds constituting 82.1% of the total oil. Gram-positive bacteria, mainly Bacillus subtilis, were more susceptible to essential oils from both plants than were gramnegative species. Tested essential oils posses also anti-yeast activity. The shares of the constituents in the essential oils as well as their antimicrobial activity differed in dependence on the locality.

Evaluation of nuts morphology and composition of fatty acids in certain Iranian Pistacia vera L. (Anacardiaceae) cultivars

<p>Fruits of various Pistachio (<em>Pistacia vera</em> L.) cultivars are widely used in food industries for its inimitable color, taste and nutrient value.<strong> </strong>We elevated fruit morphology and kernel fatty acids composition of eleven Iranian cultivars of pistachio. Oils of kernels were extracted using cold press method, and composition of the oil fatty acids in the methyl ester form was detected using gas chromatography (GC). For morphological study, nine qualitative and quantitative traits were evaluated. The quantitative ones widely differed among the studied cultivars, and ANOVA test revealed the significant variations (<em>p</em> = 0.00) for all of them. Moreover, the qualitative traits varied among the cultivars. We characterized 11 fatty acid components representing about 99.56 to 100 % of the total oil composition. The principal fatty acids for all the cultivars were: oleic, linoleic and palmitic acids, while their amounts differed among the cultivars. In this regard, unsaturated fatty acids comprised the major oil part, 87.46 to 88.89 %. Oleic acid (53.11-70.99 %) and palmitic acid (9.09 to 10.55 %) were detected as the unsaturated and saturated fatty acids in all the evaluated cultivars. The quality index of oils were determined according to oleic/ linoleic acids ratio, which highly varied among the cultivars. According to UPGMA tree and PCO plot, we divided the investigated cultivars into four chemotypes, and each of them was characterized by the certain oil composition.</p>

Oil exploration and discovery in the basement rocks of Bach Ho field: Documentation, facts and lessons

During the 40 years of operation and development (1981 - 2021), the Vietnam - Russia Joint Venture "Vietsovpetro" has witnessed many historical milestones, but the discovery of industrial oil for the first time from the fractured and weathered granite basement at exploration well BH-6 on 11 May 1987 is the most important one. From the first oil in the basement rock of Bach Ho field, Vietsovpetro consecutively discovered industrial oil in other fields in its area of operation, such as Dong Bac Rong (1991), Dong Nam Rong (1995), Nam Rong (2005), Nam Trung Tam Rong (2006), etc. At the beginning of 2018, the 2P (P1+P2) oil reserve from the basement rock accounted for 74% of Vietsovpetro's total balanced reserves at that time. As of 1 October 2021, the total oil produced from the basement reached 235 million m3 (195 million tons), accounting for 86% of Vietsovpetro's total oil output. Being encouraged by the success and experience of Vietsovpetro, other domestic and foreign oil and gas companies (PVEP, JVPC, Talisman, and Petronas, etc.) have explored and discovered oil and gas from the granite basement and put the fields of Rang Dong, Su Tu Den, Hong Ngoc, and Hai Su Den, etc. into operation. This fact has, at the same time, created a strong attraction for domestic and foreign investors, making important contributions to the rapid development of Vietnam's oil and gas industry which was still very young at the time. The above-mentioned shows that it is time to study data and documents, draw lessons from success and failure gained during the 40 years of basement exploration. The outcomes should be used as a basis to formulate an appropriate exploration strategy for Vietsovpetro in the coming decades with strong fluctuations in the oil and gas market expected, and the inevitable depletion of non-renewable resources worldwide.

Seasonal Changes in Essential Oil Constituents of Cystoseira compressa: First Report

Marine macroalgae are well known to release a wide spectrum of volatile organic components, the release of which is affected by environmental factors. This paper aimed to identify the essential oil (EO) compounds of the brown algae Cystoseira compressa collected in the Adriatic Sea monthly, from May until August. EOs were isolated by hydrodistillation using a Clavenger-type apparatus and analyzed by gas chromatography coupled with mass spectrometry (GC–MS). One hundred four compounds were identified in the volatile fraction of C. compressa, accounting for 84.37–89.43% of the total oil. Samples from May, June, and July were characterized by a high share of fatty acids (56, 69, and 34% respectively) with palmitic acid being the dominant one, while in the August sample, a high content of alcohols (mainly phytol and oleyl alcohol) was found. Changes in the other minor components, which could be important for the overall aroma and biological activities of the algal samples, have also been noted during the vegetation periods. The results of this paper contribute to studies of algal EOs and present the first report on C. compressa EOs.