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Moringa oleifera seed oil is a promising medicinal oil and converting it into a functional food emulsion is of current interest to widen its consumption. This study was aimed to investigate physicochemical properties and stability of M. oleifera seed oil-in-water emulsions as affected by interaction between polysaccharide i.e. xanthan gum (XG), guar gum (GG), carboxymethyl cellulose (CMC) and emulsifier i.e. sodium caseinate (NaCas) and whey protein isolate (WPI). Significant (p < 0.05) lower pH values in XG-WPI (4.98) and XG-NaCas (4.72) emulsions were observed as opposed to other emulsions (5.19-5.40). The interaction between XG-WPI and XG-NaCas has resulted in significant (p < 0.05) higher apparent viscosity values (at 0.42s-1) of their respective emulsions with 35.10 and 10.75 Pa.s respectively, as compared to other emulsions (0.35–0.85 Pa.s). These desirable characteristics of pH and viscosity profile had favoured an excellent creaming stability (no phase separation) of the emulsions. Regardless of emulsifier used, XG emulsions exhibited a significant (p < 0.05) higher scavenging activity (34.84 – 41.52%) towards 1,1-diphenyl-2-picrylhydrazyl free radicals than other emulsions. Total oxidation values (11.18 – 24.93) under an accelerated oxidation period (48 hours, 60°C) were more influenced by peroxide value rather than anisidine value. All WPI emulsions and CMC-NaCas emulsion showed significant (p < 0.05) low total oxidation values relative to other emulsions. All emulsions however showed no significant difference in their turbidity loss rate (1.2 – 3.3 x 10-3). These findings have made possible of producing a good quality of a functional food emulsion based on M. oliefera seed oil, particularly when the system was stabilized by XG-WPI. This was mainly due to their positive interaction that has affected on pH and viscosity of emulsion, which eventually led to a good stability towards creaming and inhibition of lipid oxidation.

The seafood processing industry is bringing in a lot of waste every year around the world However crustacean rsquo s residues contain valuable compounds such as calcium carbonate that could potentially be used as a sunscreen Thus Polymesoda erosa shells were discovered and calcium carbonate was synthesized for the use in dermal applications The properties of Polymesoda erosa shells have been characterized by Fourier Transform Infrared Ray FTIR and Cytotoxicity tests Emulsions were formulated and tested on Visible Ultraviolet UV Vis Spectroscopy The results showed the shells that were dissolved with MnCl portrayed a higher tendency to be sun protective than FeO and the unmodified shell Therefore the use of waste from Polymesoda shells will not only add value to the by products but also help reduce environmental Therefore the formulation of emulsions synthesized from crustacean rsquo s shells is designed as a new hybrid in cosmetics products and improves the skin s protective efficacy against UV rays

Fish processing industry has led to large amounts of waste every year around the world. However, waste from the fish bone contains valuable compound such as hydroxyapatite (HAp). Fish bones are natural resources and have an attractive added value which contains HAp that can potentially be used as hybrid sunscreen. Therefore, Fringescale sardinella (Valenciennes, 1847) bones have been discovered and HAp was synthesized to be applied in cosmeceuticals applications. The properties of HAp from Fringescale sardinella bones have been characterized with Fourier Transform Infrared Ray (FTIR) and Cytotoxicity test. The emulsions have been formulated and tested under Ultraviolet Visible (UV-Vis) Spectroscopy. Results had indicated that fish bones doped with FeCl2 shows higher tendency as sunscreen compared to MnCl2 and unmodified bones. Thus, the utilization of waste from fish bones will not only adding value to the by-products, but also help in reducing pollution to the environment and preventing from global warming. Hence, formulation on emulsion synthesized from fish bone is designed as a new hybrid innovation in cosmeceutical products and boost up the efficiency of skin prevention from UV radiation.

Fringescalesardinella or TambanSisik bones have been discovered can be utilized as sunscreen agent in cosmeceuticals. Its flesh is the main ingredient in keropoklekor or fish crackers in Malaysia and the bones contained very high hydroxyapatite (HAp), (Ca10(PO4)6(OH)2) compound which exhibit as UV light absorber. The percentage yields obtained from the hydrothermal extraction consist of 41.2 ± 0.66 % (w/w) of HApwhich was almost half of the dry weight of 100 g samples.The additional of manganeseand ferum,initiated the novel sunscreen materials from hydroxyapatite-Fe and hydroxyapatite-Mn doped (modified bones). The unmodified HAp recorded with SPF 20 and modified HAp-Mn measured with SPF 40. Modified HAp-Fe emulsions were recorded with SPF 50 as the highest SPF value. Therefore, the bones have been characterized using Fourier Transform Infrared Radiation (FTIR)spectroscopy and x-Ray diffraction (XRD).The results obtained clearly indicated that the HAp existence in waste of Fringescalesardinella bones with addition of FeCl2which exhibits high potential as sunscreen compared to manganese and unmodified bones. Thus, the utilization of waste from the fish bones not only produce value-added products from low-cost resources, but also help in reducing pollution to the environment and preserved the global sustainability.

This research was undertaken to investigate the effect of Roselle (Hibiscus sabdariffa. L) extract on the physical properties and stability of extra virgin olive oil emulsions. Four different emulsions were prepared with methanolic Roselle extract (0.01 and 0.02%) and 0.02% BHT (commercial antioxidant) as well as without the extract/ antioxidant (control). The physical properties were studied in terms of pH, droplet size distribution, microstructure, viscosity and stability towards phase separation and lipid oxidation (under accelerated oxidation at 60°C for 10 days). The emulsions with Roselle extract was found to exhibit lower polydispersity and more uniform droplet size as compared to control and BHT emulsions. The highest viscosity was observed for the emulsion with 0.02%. The BHT emulsion was the most unstable towards phase separation after 15 days of storage at 5°C. A protective effect of Roselle extract against lipid oxidation in the emulsions was clearly observed at 0, 2, 8 and 10 days of accelerated storage (at 60°C) with considerably low total oxidation values (5.4 to 13). All emulsions showed insignificant deterioration with peroxide value < 20 meq/kg after oxidation period. This study provided important preliminary data on possibility of applying Roselle extract (which is known to content a significant amount of bioactive compounds) in producing functional food emulsions with acceptable properties and stability. Keywords: antioxidants, emulsion, roselle extract, stability, properties

This study was carried out to determine the characteristics of pure durian seed gum in terms of moisture and ash content, mineral content, effect of temperature and pH on viscosity and sugar composition of the gum. Durian seed gum isolated from defatted local durian seeds yielded about 18% of light brown crude gum powder. Further purification of durian seed gum was carried out by barium complexing to give a yield of 1.2% of pure air-dried gum or 0.5% of freeze-dried gum. The purified durian seed gum had 17.9% moisture and 29.8% total ash. Mineral content of durian seed gum was comparable to commercial gum except for zinc content which was quite high in durian seed gum. The viscosity of 1% durian seed gum solution was 65 mPa s at a shear rate of 1000 s−1 at 29.8 °C. The viscosity of fully hydrated gum solutions decreased as temperature increase. It was found that increasing the temperature from 10 to 70 °C causing the viscosity to decrease about 34% at shear rate 1000 s−1 and 42% at shear rate 0.93 s−1. The pH of 1% gum solution at room temperature was 6.93, which is quite similar to guar gum. The viscosity of the durian seed gum was found to be highest at the neutral state. Generally, the gum solutions were fairly stable over a wide range of pH (2.0–10.0). Sugar analysis by PC and HPLC revealed the presence of l -rhamnose, glucose and d -galactose sugars in the hydrolyzed durian seed gum. The gum contained l -rhamnose, glucose and d -galactose in the ratio of 3:9:1. The results indicated that durian seed gum is not a galactomannan.