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A comparison study is performed on different processing methods of iron walnut oils (Juglans sigillata). Processing methods here include cold‐pressing (CP), roasting‐pressing (RP), n‐hexane extraction (HE), subcritical butane extraction (SBE), and supercritical carbon dioxide extraction. The lipid yield, physicochemical properties, lipid compositions, minor components, and antioxidant capacity of iron walnut oils are analyzed. Different processing methods do not affect the fatty acid compositions and triacylglycerol compositions of iron walnut oil. The lipid yields of pressing process (42.63–44.12%) is lower than that of the extraction process (48.13–63.44%). By multiple linear regression analysis, the results about the correlation between minor components and antioxidant capacity show that the RP process with high number of polyphenols (52.91 mg kg−1) indicates the highest antioxidant activity (DPPH: 574.73, FRAP: 111.80, ABTS: 498.53, ORAC: 523.34 µmol TE kg−1, respectively). Considering health and nutritional value of oil, RP can be a promising method for future iron walnut oil processing. Practical Applications: Iron walnut (Juglans sigillata) is a special walnut variety in China. In this study, five different processing methods of iron walnut oil are evaluated. The new iron walnut oil processing method is beneficial to the development of iron walnut oil. The authors show that lipid composition of tested oils is relatively stable, while their minor components contents are significantly different. Oil antioxidant capacity is mainly related to polyphenols. Roasting‐pressing can obviously improve the antioxidant activity of the iron walnut oil. This information has important directive to the nutritional value and industrial production of iron walnut oil. Iron walnut oil is obtained from Juglans sigillata by different processing methods, including cold‐pressing, roasting‐pressing, n‐hexane extraction, subcritical butane extraction, and supercritical carbon dioxide extraction. The lipid yield, physicochemical properties, lipid compositions, minor components, and antioxidant capacity (DPPH, FRAP, ABTS, and ORAC) are analyzed. Models deduced by multiple linear regression are recognized as acceptable for predicting the antioxidant capacity of the iron walnut oil. [ABSTRACT FROM AUTHOR]

Abstract: This study is a comprehensive report on the quality of Chinese walnut oil, which enriches the research of oil resources. A total of 16 walnut samples from China were selected, and walnut oils were obtained using the pressing process. The lipid compositions and micronutrient contents were analyzed. The fatty acids corresponded to palmitic acid (3.05–8.25%), oleic acid (12.56–26.03%), linoleic acid (51.21–68.97%), and linolenic acid (6.83–15.01%), and the main triacylglycerols were trilinolein (27.87–39.47%), followed by oleoyl‐linoleoyl‐linolenoyl‐glycerol (17.07–24.18%), dilinoleoyl‐oleoyl‐glycerol (9.65–15.46%), palmitoyl‐dilinoleoyl‐glycerol (5.96–14.98%), and dilinoleoyl‐linolenoyl‐glycerol (6.42–12.43%). In addition, high amounts of micronutrients, including phytosterol, squalene, tocopherol, and total phenolic content, were found in walnut oils ranging from 540 to 1594, 17 to 131, 345 to 1280, and 1.04 to 20.39 mg kg−1 among different samples, respectively. The differences in the geographical location and climate caused different regions of cultivation, which resulted in the differences in the chemical composition of walnut oil. Further multiple linear regression analyses between oxidative stability indices, fatty‐acid compositions, and micronutrients revealed that linoleic acid (R = −0.891; P < 0.05), α‐tocopherol (R = 0.713; P < 0.05), and total phenolic content (R = 0.369; P < 0.05) were the main factors that affect the oxidative stability of the walnut oil. [ABSTRACT FROM AUTHOR]

To destabilize the emulsion during aqueous extraction processing (AEP) and improve oil yield of walnuts, sugar-aided aqueous extraction (SAAE) with optimized extraction parameters was explored. Demulsification mechanism using Span 20 at acidic pH during SAAE was discovered. Highest walnut oil yield (90.74%) was obtained at sugar solution of 1 mol/L, solvent-to-sample ratio of 4:1, and extraction temperature of 85 °C, extraction time of 60 min, 1.9 g/100 g Span 20, and pH 6.0. Span 20 significantly improved walnut oil yield by allowing the release of oil and decreasing the emulsion fraction. This result may have been caused by the dominance of Span 20 at the interface, resulting in unstable emulsions. No evident change was found in the walnut protein, suggesting that the obtained protein can be reclaimed. [ABSTRACT FROM AUTHOR]

The differences in walnut cultivars related to their chemical composition have been widely reported. These chemical differences result in the differences in the physical parameters of the walnut oils and walnut defatted flours (DF) obtained from cold pressing. In this study, the physical parameters of walnut kernels, walnut oils and DF obtained from nine different cultivars are analysed. Additionally, the effect of the genotype, the crop year and the interaction between both on the colour parameters of walnut oil and DF is studied. The obtained results show that oil colour is mainly determined by the crop year, while the colour of DF is determined by the genotype, the crop year and the interaction of between them. L* is the most useful parameter for cultivar discrimination if two crop years are considered. Among the physical parameters of walnut products, oil viscosity can be considered a parameter of oil quality because it shows strong correlations with the oil fatty acid profile and the concentration of specific triglycerides (LLL, OLO and POO). Physical parameters have been reported to be crucial for consumers and for the food industry and should be considered as quality parameters of walnut by-products. [ABSTRACT FROM AUTHOR]

The purpose of investigation was to assess the effect of lycopene on the peroxide value, acid value, fatty acids, total phenolic content and ferric-reducing antioxidant power of walnut oil. Walnut oil was extracted from Xinjiang walnut variety using cold pressing method. Our study reported that after 45 days of accelerated oxidation at 60 °C (Schaal oven test), 0.005% lycopene exhibited the greatest antioxidant effect than other addition levels of lycopene. Therefore, under ambient storage conditions, the shelf-life of walnut oil could be extended up to 16 months by 0.005% lycopene. Moreover, 0.005% lycopene added to walnut oil had a significantly higher content of saturated fatty acid, unsaturated fatty acid, total phenol, reducing ability of the polar and non-polar components than the blank sample (walnut oil without any addition of lycopene). In conclusion, lycopene improved the quality of walnut oil because of its antioxidant effect against lipid oxidation. [ABSTRACT FROM AUTHOR]

Purpose: This paper introduces a green and simple hydrothermal synthesis to prepare carbon quantum dots (CQDs) from walnut oil with a high quantum yield. In addition, cytotoxic and apoptogenic properties of the CQDs were analyzed on human cancer cell lines. Methods: The optical properties and morphological characteristic were investigated by the TEM, XRD, FT-IR, UV-vis and photoluminescence (PL).The cytotoxic potential of walnut CQDs was evaluated on PC3, MCF-7 and HT-29 human carcinoma cell lines using the MTT methods. The mechanism of action was studied by investigating the mode of cell death using the activation of caspase-3 and 9 as well as mitochondrial membrane potential (MMP). Cellular uptake of the CQDs was detected by fluorescence microscope. CQDs had an average size of 12 nm and a significant emission at 420 nm at an excitation wavelength of 350 nm was recorded. Results: The prepared CQDs possessed a good fluorescent quantum yield of 14.5% with quinine sulfate (quantum yield 54%) as a reference and excellent photo as well as pH stabilities. The walnut CQDs were proved to be an extremely potent cytotoxic agent, especially against MCF-7 and PC-3 cell lines. Induction of apoptosis by CQDs was accompanied by an increase in the activation of caspase-3. Caspase-9 activity did not increase after exposure to the CQDs. Additionally; the MMP did not show any significant loss. Conclusion: The results of our study can corroborate the cytotoxic and apoptotic effect of walnut CQDs in the PC3 and MCF-7 cancer cell lines. [ABSTRACT FROM AUTHOR]

Walnut and almond kernels are highly nutritious mainly due to their high oil contents. In this study, 3³ factorial experimental designs were used to optimize processes for oil extraction by screw-pressing at industrial scale. Experimental designs included seed moisture content (SMC), and restriction die (RD) as the main processing parameters. Theoretical models were scanned against experimental data in order to optimize oil extraction conditions. The response variables analyzed were oil yield (OY), fine solid content (FC) in oil, and oil quality parameters. Fitted models for OY indicated maximum predicted values similar to the highest experimental values. Walnut oil extractions showed a maximum OY (84.5 ± 2.3 %) at 7.21% SMC, and 10 mm RD. For almond kernels, maximum OY (71.9 ± 3.5%) was obtained at 9.42% SMC, and 12 mm RD. Chemical quality parameters from both oils were in the ranges stated in Codex (FAO/WHO) standards for virgin (non-refined) oils. [ABSTRACT FROM AUTHOR]

Buffalo burgers were prepared with 50% or 100% buffalo backfat substitution using walnut, and peanut oil emulsion gels (EGs) blended with chia flour. Burgers were stored at 2 °C in modified atmosphere packaging for 12 days. The fat replacement decreased total fat by 26% and increased ash by 34%. Hardness and chewiness decreased with increasing the fat replacement; however, it did not affect springiness and cohesiveness values. Burger reformulations led to an increase in cooking yield (10%). Walnut oil EGs increased PUFA level up to 458%. Both oils enhanced PUFA/SFA and ω-6/ω-3 ratios and atherogenic and thrombogenic indices. Concerning color attribute, about 66% reduction was observed in redness values during the storage period of 12 days. Moreover, the sensory scores for all attributes, i.e., appearance, odor, flavor, and juiciness, were in the acceptable range of five or above in the reformulated burgers. In conclusion, 50% fat substitution using walnut and peanut oil EGs improved the nutritional profile of buffalo burgers without compromising the technological and sensory characteristics. • Fat reformulation improved the technological quality of buffalo burgers. • Fat substitution did not adversely affect color parameters. • Reformulated burgers presented a healthier fatty acid profile. • Modified burgers showed better cooking yield. • Up to 50% fat substitution did not affect the sensory quality. [ABSTRACT FROM AUTHOR]

Walnut oil (WNO) is a high-quality vegetable oil with high nutritional value, but it may be the target for adulteration and mislabeling. Therefore, this work proposes the use of excitation–emission matrix fluorescence (EEMF) spectroscopy coupled with chemometrics and ensemble learning to identify and semi-quantify the adulterated WNO. Herein, a total of 711 vegetable oil samples were analyzed. A five-component alternating trilinear decomposition (ATLD) completed the EEMF spectra characterization of 426 pure oil samples and provided chemically meaningful information. Five authenticity identification methods, including eXtreme gradient boosting (XGB), gradient boosting decision tree (GBDT), random forest (RF), multi-way partial least squares discriminant analysis (N -PLS-DA), and k -nearest neighbor (k -NN), were used for the discrimination of WNO and counterfeited WNO. Besides, PLS regression (PLSR) models were established to semi-quantify the adulterated levels of WNO concentration in edible blended oils. The results showed that ensemble methods obtained better performance, with the correct classification rate (CCR) of cross-validation being ranged 82.7–100 %, and the value of RMSEP is less than 12.8 %. These results suggest that EEMF combined with chemometrics and ensemble methods can be used as a promising tool for rapid authenticity identification in commercial edible vegetable oils. [Display omitted] • A fluorescence method was developed for the identification of walnut oil. • ATLD completed the spectral characterization of 426 pure vegetable oils. • The classification models were established by chemometrics and ensemble methods. • Ensemble methods achieved better classification performance. • PLS regression was applied to semi-quantify the adulteration levels of walnut oil. [ABSTRACT FROM AUTHOR]

In this article is shown the information on the cultivation of walnuts in Moldova and other countries of the world, and the benefi ts of walnut oil for human health. It also presents the results of researches for obtaining oil from walnut crumbs with supercritical CO2 , the optimal parameters of CO2 -extraction and the physical and chemical composition of oils obtained by different methods: cold pressing, extraction with hexane and CO2 -extraction. It was established the evolution of peroxide and acidity values at storage of the oil samples.

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This study is aimed to enhance the stability of walnut oil by microencapsulation using soybean protein isolate (SPI) and maltodextrin (MD) as wall materials. Walnut oil microcapsules were successfully prepared by spray drying method and the encapsulation efficiency (EE) was 72.2% under the optimal conditions. The effects of the wall materials concentrations, the ratio of SPI to MD, and the ratio of oil to wall materials on the EE were examined. The structure of microcapsules was characterized by various physicochemical techniques and it confirmed the walnut oil was successfully microencapsulated. The microencapsulated walnut oil showed lower oxidation values in comparison with unencapsulated oil, highlighting a protective effect of the antioxidant. The results revealed that the oxidation stability of walnut oil was enhanced significantly by microencapsulation. Microcapsules showed good application prospect for walnut oil in food industries. [ABSTRACT FROM AUTHOR]

A central composite design approach was used to optimize the supercritical carbon dioxide (SCCO 2 ) extraction of Italian Walnut oil, considering the effect of pressure (from 82.3 to 317.6 bar), temperature (from 309.7 to 326.5 K) and process time (from 1.5 to 6.5 h) on extraction yield, fatty acid composition and β-sitosterol content. A multiple regression analysis indicated pressure and time as major parameters influencing the extraction yield. Those parameters also induced changes in the extract compositions giving the opportunity to obtain enriched fractions of polyunsaturated fatty acid (PUFA). Increased PUFA yields were obtained with higher pressure values but, for longer process times, extracts stated augmented amounts of saturated fatty acids. The different solubility behavior of PUFA and other lipids in SCCO 2 could be exploited for the production of walnut oil fractions with high PUFA contents that can be considered as starting materials for the development of food supplements or functional foods. [ABSTRACT FROM AUTHOR]

Mesenchymal stem cells have been extensively used for cell-based therapies especially in neuronal diseases. Studies still continue to delineate mechanisms involved in differentiating mesenchymal stem cells into neuronal cells under experimental conditions as they have low mortality rate and hence, the number of cells available for experiments is much more limited. Culturing and differentiating of neuronal cell is more challenging as they do not undergo cell division thus, bringing them to differentiate proves to be a difficult task. Here, the aim of this study is to investigate whether Juglans regia L. (walnut oil) differentiates multipotent, C3H10T1/2 cells, a murine mesenchymal stem cell line, into neuronal cells. A simple treatment protocol induced C3H10T1/2 cells to exhibit a neuronal phenotype. With this optimal differentiation protocol, almost all cells exhibited neuronal morphology. The cell bodies extended long processes. C3H10T1/2 cells were plated and treated with walnut oil post 24 h of plating. The treatment was given (with walnut oil treated cultures with or without control cultures) at different concentrations. The cultured cells were then stained with cresyl violet acetate solution which was used to stain the Nissl substance in the cytoplasm of the induced neuronal culture. The results indicated that the C3H10T1/2 cells differentiated into neuronal-like cells with long outgrowths of axon-like structures able to take up the cresyl violet acetate stain indicating their preliminary differentiation into neuronal-like morphology with walnut oil treatment. Treating the mesenchymal stem cells can in future establish a cultured mesenchymal stem cell line as neuronal differentiating cell line model. [ABSTRACT FROM AUTHOR]

Antioxidant activity of phenolic extract isolated from Tunisian walnut ( Juglans regia L.) fruits has been investigated. Preliminarily, composition of walnut kernels was determined. Fat content varied from 53.5 to 66.9% (w/w), while total phenol ranged from 1.2 to 5.2 g/100 g of kernel as gallic acid equivalent (GAE). High amounts of ellagic acid (EA) and its derivatives were evidenced by HPLC analysis of the phenolic extract. Walnut fat showed induction time ranging from 2.5 to 3.7 h at 110 °C (rancimat test) and these values unchanged by adding 300 mg/kg of kernel phenolic extract which so showed to have no antioxidant effect. In addition, activities of the ellagic and gallic acids and trolox were compared in vitro by using the Folin-Ciocalteu's, rancimat and DPPH radical scavenging methods. EA exhibited an antioxidant and radical scavenging activity significantly lower than other tested substances. In conclusion, EA showed to have a negligible role in preventing walnut fat oxidation. [ABSTRACT FROM AUTHOR]

In this study, the effects of wall material formula and spray drying conditions on physicochemical properties of walnut oil microcapsules were investigated. Three different wall materials including skim milk powder (SMP), SMP + Tween 80, and SMP + maltodextrin were used for emulsion preparation. The prepared emulsions were analyzed for droplet size and stability. The emulsions were then dried in a pilot-scale spray dryer equipped with a two-fluid nozzle at different inlet drying air temperatures and feed atomization pressures in order to determine the optimal drying conditions for maximizing the microencapsulation efficiency. The microencapsulation efficiency, particle size distribution, sphericity, moisture content, bulk density, and morphology of produced microcapsules were also measured experimentally. In addition, the microcapsules with the highest microencapsulation efficiency obtained from each wall material were subjected to surface coverage of oil test using electron spectroscopy for chemical analysis (ESCA) after 60 days of storage at room temperature. The emulsion prepared using SMP and Tween 80 combination as wall material resulted in the highest microencapsulation efficiency (91.01%) at drying air temperature of 180 °C and feed atomization pressure of 3 bar. The lowest surface coverage of oil was also observed for microcapsules covered by SMP and Tween 80 combination. Scanning electron microscopy (SEM) observations showed almost no cracks or fissures on the surface of microcapsules produced using SMP and Tween 80 combination at the optimal drying condition. Industrial relevance Walnut oil contains highly valuable constituents such as essential fatty acids, tocopherols, and phytosterols. However, a direct application of this functional oil in processed foods is problematic due to its low solubility and susceptibility to oxidation. These issues could be greatly overcome by using microencapsulation technology. Nowadays, this technology has received an increasing attention in food and pharmaceutical industries due to its unique features in protecting the functionality of ingredients. Spray drying technology is one of the most frequently used techniques for this aim. However, comprehensive studies need to be carried out in order to determine suitable operational conditions of spray drying system for improving physicochemical properties of finished powder. [ABSTRACT FROM AUTHOR]

• MMSE-RSC18 was applied to extract volatiles in walnut oil. • MMSE-RSC18 had better extraction of VACs in walnut oil than SPME. • Reconstruction and restoration of walnut oil flavor was achieved. • γ-Dodecalactone was identified as the key VAC in walnut oil. A novel extraction method of volatile aroma compounds (VACs) from walnut oil (WO) using monolithic material adsorption extraction (MMSE) was developed herein, and its efficiency was compared with the conventional extraction method based on solid-phase microextraction (SPME) combined with gas chromatography-olfactory-mass spectrometry (GC-O-MS). After protocol optimization of MMSE-RSC18, 77 volatile compounds (38 ones can be sniffed) were extracted from WO, thus having a better performance compared to SPME (56 volatile compounds, 35 ones can be sniffed). Subsequently, based on flavor dilution factors (FDs), odor activity values (OAVs), and recombination and omission experiments, key aroma-active compounds in WO were 1-octen-3-ol (OAV = 82.58), (E)-2-decenal (OAV = 4.10), linalool (OAV = 2.37), γ-dodecalactone (OAV = 2.30), 2-pentylfuran (OAV = 1.62), (E)-2-nonenal (OAV = 1.14) and pentanal (OAV = 1.04). Collectively, compared to HS-SPME, MMSE-RSC18 provided higher capture efficiency of VACs, enabling efficient extraction and analysis of sample aromas. [ABSTRACT FROM AUTHOR]

The use of vegetable powders and oils in the production of sugar cookies, which promotes the vital nutrients needs' satisfaction for the human body has been scientifically justified on the basis of the conducted experimental studies. Summarizing the results of research and biscuit production in Ukraine and abroad, the authors have developed recipes of sugar cookies ("Dachne" and "Yantarne") with the use of vegetable powders from parsnips and carrots, as well as the replacement of 15% of margarine with walnut and grape oils. The properties of new consumer products with the use of unconventional raw materials and reduced energy value have been investigated. The organoleptic evaluation of new kinds of sugar biscuits using an especially developed 5-point scale taking into account significance of coefficients was conducted. [ABSTRACT FROM AUTHOR]

Five cultivars (Sampion, Jupiter, Sejnovo, Elit, and Geisenheim 139) of walnuts (Juglans regia L.) were collected during the 2008 harvest, from Cacak, Central Serbia. Two techniques of oil extraction were implemented - cold pressing and organic solvent extraction. The influence of the implemented methods on the fatty acid composition, tocopherol content as well as oxidative stability was examined. Predominant fatty acids were palmitic, oleic, linoleic, and linolenic acids. The oleic acid content of the oils ranged from 15.9-23.7% of the total fatty acids, while the linoleic acid content ranged from 57.2-65.1% and that of linolenic acid from 9.1-13.6%. The process of oil extraction had no significant effect on the content and composition of fatty acids in the oil. The total content of tocopherols ranged from 28.40 mg/100 g to 42.40 mg/100 g of the extracted oil. The most common tocopherol in all samples was γ-tocopherol. The oil extracted using the Soxhlet method contained higher amounts of total tocopherols while the stability of the oil samples, expresed as induction period, ranged from 5.0 h to 7.1 hours. Reduced stability of the oil samples as measured by the Rancimat method was negatively correlated with the level of linolenic acid and total content of tocopherols.

Introduction: The quality of pressed walnut oil can be improved by moderate roasting treatment., Methods: This study compared physicochemical characteristics and antioxidant ability of walnut oils pressed from differently roasted pretreated walnuts, analyzed the correlation among these indicators by using Pearson correlation coefficient and correlation coefficient heatmap, and evaluated the volatile organic compounds (VOCs) of walnut oil under optimal pretreatment roasting conditions using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)., Results: Hierarchical cluster analysis (HCA) and principal component analysis (PCA) were able to remarkably distinguish walnut oil produced by different roasting processes. In addition, correlation analysis showed that there was a significant impact among indicators. There were 73 VOCs were identified in the optimum roasted treated walnut oil, consisting of 30 aldehydes, 13 alcohols, 11 ketones, 10 esters, 5 acids, 2 oxygen-containing heterocycles, 1 nitrogen-containing heterocycle and 1 other compound. GC-IMS results showed that aldehydes contributed significantly to the volatile flavor profile of walnut oil, especially (E)-2-heptenal, (E)-2-pentenal and hexenal., Discussion: The properties of walnut oil based on varying roasting pretreatment of walnut kernels were significantly differentiated. Roasting at 120°C for 20 min is a suitable pretreatment roasting condition for pressing walnut oil. Roasting at 120°C for 20 min is a suitable pretreatment roasting condition for pressing walnut oil., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2023 Li, Han, Zhao, Tian, Fu, Zhao, Wei and Liu.)

• Walnut oil (PWO) was spray-dried with Capsul and sodium alginate (SA, outer layer). • Different alkyl chain length hydroxytyrosol esters (HTEs) were used as antioxidants. • Antioxidant activity and alkyl chain length of HTEs showed a non-linear correlation. • HTE-C10 had the highest antioxidant activity and was located at oil:water interface. • The release of major fatty acids during digestion was delayed by the SA outer layer. Omega-3 rich vegetable oils, such as walnut oil, are gaining interest because of their health benefits. Synthetized homologous series of hydroxytyrosol alkyl esters (HTEs) with different alkyl chain lengths (C4-C18) were incorporated in purified walnut oil (PWO) spray-dried microparticles, designed with Capsul® (C) as encapsulating agent and sodium alginate (SA) as outer layer (PWO-C/SA). The encapsulation efficiency (>87%) and Tg of PWO-C/SA microparticles were not affected by the HTEs. The incorporation of HTE-C10 increased the melting point (185.0 ± 1.3 °C), decreasing the formation of Dimers + Polymers (1.12 ± 0.05% at day 35 of storage) and the crystallinity of the microparticles (>170 °C). The highest stability of PWO-C(HTE-C10)/SA suggests a specific location of HTE-C10 at the oil:water interface. The SA layer delayed the release of fatty acids during in vitro digestion. The incorporation of HTEs of medium chain length can be a suitable strategy to protect unsaturated oils encapsulated by spray-drying. [ABSTRACT FROM AUTHOR]

Inception of the second drying stage called locking point plays a crucial role in the microencapsulation process of functional oils by spray drying. The transition between the first and the second drying periods can directly affect encapsulation efficiency and lipid oxidation by modifying the mechanism of globules migration to the surface of droplet/particles. In this study, the locking point of a single emulsion droplet prepared by incorporating walnut oil into skim milk powder solution was determined using a droplet suspension device. The effects of drying air temperature (80–140 °C), total solid content (12–33% w/w), and oil/wall material mass fraction (0.25–1.00 w/w) were assessed on the droplet/particle drying behavior, shrinkage, and locking point. The latter was achieved by plotting the variation of drying rate against moisture content of the droplet/particle. Moreover, confocal laser scanning microscopy (CLSM) was applied in order to investigate the morphology of the produced particles. Finally, a regression function for estimating the locking point from experimental variables was developed. Overall, such research can pave the way towards increasing the encapsulation efficiency and mitigating the lipid oxidation in industrial-scale spray dryers applied for microencapsulation of functional oils. [ABSTRACT FROM AUTHOR]

Whey protein isolate films with almond or walnut oils at low concentrations (0.5 and 1.0%) were prepared through emulsification in order to modify the functional properties of the films. Optical (colour and opacity), mechanical (tensile strength, Young's modulus, and elongation at break), barrier (water vapour, oxygen, and carbon dioxide permeability), surface (contact angle on both air and support film sides through time) properties and microstructure of whey protein emulsified films were determined. Bimodal distribution of oil droplets in film-forming solutions was observed by light scattering granulometry. The reduction of lipid droplet size upon increasing oil content caused weakened mechanical resistance of the films. Addition of oils leads to opaque films with heterogeneous microstructure, resulting in an increase in film opacity. The swelling, water vapour permeability, and surface hydrophilicity of the whey protein films were reduced due to the addition of the oils. An increase in oxygen and carbon dioxide permeability with increasing oil content was observed. Contact angle measurements through time showed the absorption of water droplets by the emulsified films, whereas the control film showed a swelling effect. Almond oil had a stronger plasticizing effect and was more effective in modifying the properties of whey protein films. The obtained results revealed that almond and walnut oils used at low concentrations enhanced the hydrophobic character of the whey protein films and have a good potential for incorporation into whey protein isolate to make edible films or coatings for some food applications. [ABSTRACT FROM AUTHOR]

Two new commercially available high linolenic oils, pressed at low temperature from rose hip seeds, were characterised for their composition, quality and DPPH radical scavenging activity. The oxidative stability of oils was assessed using differential scanning calorimetry (DSC). Phytosterols, tocopherols and carotenoids contents were up to 6485.4; 1124.7; and 107.7 mg/kg, respectively. Phenolic compounds determined for the first time in rose hip oil totalled up to 783.55 μg/kg, with a predominant presence of p -coumaric acid methyl ester. Antiradical activity of the oils reached up to 3.00 mM/kg TEAC. The acid, peroxide and p -anisidine values as well as iron and copper contents indicated good quality of the oils. Relatively high protection against oxidative stress in the oils seemed to be a result of their high antioxidant capacity and the level of unsaturation of fatty acids. [ABSTRACT FROM AUTHOR]