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This study determined the effects of cooking Taşköprü garlic, which is grown with a geographical indication in Turkiye, in three cooking materials (unbleached parchment paper (UP), bleached parchment paper (BP), and oven bag (OB)) and four vegetable oils (sunflower oil (SO), hazelnut oil (HO), corn oil (CO), and olive oil (OO)) on total phenolic content, antioxidant activity, phenolic compound profile, and chemical compound profile. The effects of cooking material (CM) and oil type (OT) on garlic samples' TPC were found to be insignificant (p > 0.05). However, cooking material (CM) and oil type (OT) impacted antioxidant activity. According to cooking material, statistically, the highest antioxidant activity with the DPPH method was identified in garlic cooked using UP and BP, while the highest antioxidant activity with the ABTS method was found in garlic cooked with BP and OB. The garlic samples roasted with the mentioned oils and cooking materials were analyzed by LC-MS/MS in terms of thirty-five phenolic compounds. However, only five of these compounds (quinic acid, fumaric acid, hesperidin, ferulic acid, and rosmarinic acid) were detected in the samples. The chemical components of the cooked garlic samples primarily consist of terpenoids (β–sitosterol and squalene). The use of cooking material affected the amount of squalene compound in all garlic samples cooked with olive oil. Among these samples, the lowest squalene rate (52.11%) was found in only roasted garlic. In addition, according to GC-MS results, we can say that the use of hazelnut oil and unbleached parchment paper in the roasting process has a protective effect on the cis-vaccenic acid compound, which is known to show anticancer properties. [ABSTRACT FROM AUTHOR]

Background Results Conclusion The Pickering emulsion delivery technique is widely acknowledged for its efficacy in serving as a carrier that can encapsulate functional components effectively. Previous studies have shown significant differences in the stability of Pickering emulsions composed of different oil phases and in the bioaccessibility of the encapsulated functional ingredients. This study therefore investigated the effects of different carrier oils in the betulin self‐stabilized water‐in‐oil (W/O) Pickering emulsion on the stability of the emulsion and bioaccessibility of betulin.The results showed that the oil type was one of the main factors affecting the stability of the emulsion. Palm oil and coconut oil provided better storage stability and centrifugal stability due to the high saturated fatty acid content. The bioavailability of betulin correlated significantly with the composition and characteristics of fatty acids in carrier oils. Carrier oils rich in low‐saturation long‐chain fatty acids tended to release more free fatty acids (FFAs), thus forming larger and more mixed micelles with stronger swelling and dissolution ability, resulting in a relatively high bioaccessibility of betulin. In contrast, the bioaccessibility of betulin in the emulsion prepared by coconut oil (with high saturated fatty acid content) was relatively low (1.17%).The results of this study indicate that selecting an appropriate carrier oil is important for the design of self‐stabilized W/O Pickering emulsions to improve the bioaccessibility of betulin and other lipophilic bioactivities effectively. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The effects of oil type, emulsifier type, and emulsion particle size on the texture, gel strength, and rheological properties of SPI emulsion‐filled gel (SPI‐FG) and TFSP emulsion‐filled gel (TFSP‐FG) were investigated. Using soybean protein isolate or sodium caseinate as emulsifiers, emulsions with cocoa butter replacer (CBR), palm oil (PO), virgin coconut oil (VCO), and canola oil (CO) as oil phases were prepared. These emulsions were filled into SPI and TFSP gel substrates to prepare emulsion‐filled gels. Results that the hardness and gel strength of both gels increased with increasing emulsion content when CBR was used as the emulsion oil phase. However, when the other three liquid oils were used as the oil phase, the hardness and gel strength of TFSP‐FG decreased with the increasing of emulsion content, but those of SPI‐FG increased when SPI was used as emulsifier. Additionally, the hardness and gel strength of both TFSP‐FG and SPI‐FG increased with the decreasing of mean particle size of emulsions. Rheological measurements were consistent with textural measurements and found that compared with SC, TFSP‐FG, and SPI‐FG showed higher G′ values when SPI was used as emulsifier. Confocal laser scanning microscopy (CLSM) observation showed that the distribution and stability of emulsion droplets in TFSP‐FG and SPI‐FG were influenced by the oil type, emulsifier type and emulsion particle size. SPI‐stabilized emulsion behaved as active fillers in SPI‐FG reinforcing the gel matrix; however, the gel matrix of TFSP‐FG still had many void pores when SPI‐stabilized emulsion was involved. In conclusion, compared to SPI‐FG, the emulsion filler effect that could reinforce gel networks became weaker in TFSP‐FG. [ABSTRACT FROM AUTHOR]

Oil-water miscible foams have been widely used in daily cosmetics, chemical industry, petroleum industry, etc., but the current reports on oil-water miscible foams mostly focus on the influences of external factors such as surfactants, temperature, pH and salinity on the stability of oil-water miscible foams. The effects of oil type and oil content on the formation and stability of aqueous foams have not been systematically studied. In this work, foaming experiments were conducted by changing the oil type and oil-water volume ratio. The formation and stability mechanisms of aqueous foam influencing by oil were explored by analyzing the foam volume, the half-life of foam drainage, the decay rate of foam, the microscopic particle size of foam, the surface tension of oil phase and the oil-water interfacial tension. The results were as follows: with the increase of carbon chain length of oil, the foaming property of aqueous foam was decreased; the foam stability increased with the increase of surface tension of oil; the oil-water volume ratio had important influence on the formation and stability of aqueous foam. At low oil-water volume ratio, foam lamellas were arranged closely, forming bubbles of different size. Moreover, due to the mutual extrusion between the bubbles, the microstructure morphology was chaotic and irregular. With the increase of oil-water volume ratio, the foam particle size became smaller and more uniform, and the foam structure became denser, making the foam more stable. [ABSTRACT FROM AUTHOR]

Based on the geological and geochemical analysis of potential source rocks in different formations and the classification of crude oil types, combined with the hydrocarbon generation thermal simulation experiments, the source, genesis, and distribution of different types of oils in the Mahu large oil province of the Junggar Basin are investigated. Four sets of potential source rocks are developed in the Mahu Sag. Specifically, the source rocks of the Permian Fengcheng Formation have the highest hydrocarbon generation potential and contain mainly Types II and I organic matters, with a high oil generation capacity. In contrast, the source rocks in other formations exhibit lower hydrocarbon generation potential and contain mainly Type III organic matter, with dominant gas generation. Oils in the Mahu Sag can be classified as three types: A, B and C, which display ascending, mountainous and descending C20-C21-C23 tricyclic terpenes abundance patterns in sequence, and gradually increasing relative content of tricyclic terpenes and sterane isomerization parameters, indicating an increasing oil maturity. Different types of oils are distributed spatially in an obviously orderly manner: Type A oil is close to the edge of the sag, Type C oil is concentrated in the center of the sag, and Type B oil lies in the slope area between Type A and Type C. The results of oil-source correlation and thermal simulation experiments show that the three types of oils come from the source rocks of the Fengcheng Formation at different thermal evolution stages. This new understanding of the differential genesis of oils in the Mahu Sag reasonably explains the source, distribution, and genetic mechanism of the three types of oils. The study results are of important guidance for the comprehensive and three-dimensional oil exploration, the identification of oil distribution in the total petroleum system, and the prediction of favorable exploration areas in the Mahu Sag.

Oil-in-water emulsions contain the inner oil phase, the protein membrane at the interface and the aqueous phase. In this study, the spatial partition of resveratrol was investigated in sunflower oil, fish oil, medium-chain triglyceride (MCT) and peppermint oil emulsions stabilized by native whey protein isolate (WPI), heat-denatured WPI and sodium caseinate. Resveratrol was added in the aqueous phase of emulsions and its partition was analyzed in term of resveratrol solubility in bulk oil and in the aqueous phase of protein, protein concentration and interfacial protein. The final concentrations of resveratrol in the aqueous phase were basically greater than those in the oil phase of fish oil, sunflower oil and MCT oil emulsions, while the final concentrations of resveratrol in the oil phase were greater than those in the aqueous phase of peppermint oil emulsions. The difference in the interfacial partition of resveratrol and proteins increased as the polyphenol solubility in bulk oil increased. Resveratrol solubility in the oil phase drove its transfer from the aqueous phase into the oil phase in all emulsions, except that the interfacial protein also contributed to the transfer in fish oil emulsions. The oil–water interface provided the microenvironment for the enrichment of resveratrol by proteins. [ABSTRACT FROM AUTHOR]

In this study, liquid–liquid interfacial protein adsorption was proposed as a means of inactivating soy trypsin inhibitors (TIs, including Kunitz (KTI) and Bowman-Birk inhibitor (BBI)). Hexane-water was first selected as a model system to compare three emulsification methods (hand shaking, rotor–stator and ultrasound mixing). Ultrasound could generate the smallest and least polydisperse emulsion droplets, resulting in highest interfacial adsorption amount of KTI and BBI as well as the highest inactivation percentage of TIs (p

In this study, the physicochemical properties and stability of ultrasonic assisted flaxseed protein isolates (FPI) emulsions containing medium chain triglycerides (MCT), soybean oil, flaxseed oil, or docosahexaenoic acid (DHA) algae oil were investigated. The particle size distribution, zeta-potential, turbiscan stability index (TSI), and backscattering profiles were determined. The results showed that the emulsions containing flaxseed oil had the smallest droplet size and the lowest TSI value after 30 min ultrasonic treatment. Flaxseed oil emulsions showed the best storage stability with minimum clarified layer and cream layer after 10 days storage. MCT emulsions were more sensitive to salt, and less stable than other oil emulsions. Soybean oil, flaxseed oil, and DHA oil emulsions had good stability under low ionic strengths (0–50 mM NaCl), and became unstable under high ionic strengths (150 and 300 mM). Thermal treatment had great influence on the particle size distribution of emulsions. The particle size of the four oils emulsions increased after heating at 90 °C for 30 min. However, the particle size of DHA oil and flaxseed oil emulsions decreased after heating at 50 °C for 30 min. In conclusion, ultrasonic treatment is one of the effective ways to improve stability of FPI-stabilized emulsions, which are based on the oil type and ultrasound intensity. The effects of oil type and chain length on particle size and stability of FPI-stabilized emulsions could be further studied. [ABSTRACT FROM AUTHOR]

Fried instant noodles have become a popular instant food in recent years, favored by consumers for their unique flavor and taste. Unfortunately, the oil content of instant noodles is generally high, so the rise of fat‐related diseases poses a major health issue. From the perspective of the cost of instant noodle manufacturers and the health of consumers, it is of great significance to reduce the oil content of instant noodles. The aim of this review article is to provide an overview of the main factors, such as raw materials and production processes, affecting oil content in instant noodles in order to suggest specific strategies to reduce the oil content in the end product. From the literature reviewed, adding acetylated potato starch/carboxymethyl cellulose, hydroxypropyl methylcellulose, or preharvest‐dropped apple powder in the noodle formulation could be a better choice to reduce oil uptake by 5%–20%. Instant noodles with lower oil content can be produced using novel alternative frying technologies, including microwave and vacuum frying. The proper management of the production processes and the implementation of enhancement strategies may result in a reduction of oil content in the end product. [ABSTRACT FROM AUTHOR]

[Display omitted] • Oil types influence emulsion interfacial delivery system (EIDS) stability in digestion. • First study on different chain length oil types' effects on EIDS characteristics. • Long chain fatty acids help to improve the bioaccessibility of Oleanolic acid (OA). • The carrier oil of self-stabilizing EIDE can regulate the bioaccessibility of OA. Pentacyclic triterpenes have attracted much attention because of their many bioactivities, but their bioaccessibility is low. Oleanolic acid (OA) was used in this study as a typical edible pentacyclic triterpene. In this work, we proposed an OA interfacial delivery model based on W/O Pickering emulsion, and investigated the effects of different oil types on the emulsion properties and OA bioaccessibility of the OA W/O Pickering emulsion interfacial delivery system (EIDS). Medium chain triglyceride (MCT), long chain triglycerides (LCT) and MCT/LCT (1:1, w/w) were selected as carrier oils for the preparation of emulsions, respectively. The results showed that the emulsions formed from LCT had smaller particle sizes, which increased the deformation resistance of the emulsions and exhibited good stability during the simulated in vitro digestion. The extent of free fatty acid (FFA) release during oil digestion was MCT (103.32 ± 3.74 %) > M/L (97.89 ± 2.89 %) > LCT (71.41 ± 6.64 %). Of interest, the bioaccessibility of OA was influenced by the carrier oil: LCT (59.34 ± 2.55 %) > M/L (47.35 ± 6.25 %) > MCT (13.11 ± 1.40 %) ＞ PBS (7.11 ± 1.74 %), and such a difference was mainly attributed to the greater solubilisation of OA in mixed micelles consisting of long-chain fatty acids. In summary, the size of hydrophobic domains in the mixed micelles produced a greater effect than the effect of FFA release on OA bioaccessibility. This study provides a theoretical basis for the interfacial delivery of OA and the enhancement of OA bioaccessibility based on W/O Pickering emulsions with different oil types. [ABSTRACT FROM AUTHOR]

Many changes that occur in the frying process were affected by oil type and potato to oil ratio (frying load) as well as the uniform distribution of oil temperature is important in different parts of the fryer due to the uniform frying of food. Therefore, with monitoring the distribution of temperature, oil and miosture in the product over time, the frying process can be controlled more effectively and reached a deeper understanding of this complex process. Therefore, the aim of this study was to investigate the effect of three types of oil (sunflower, soybean and canola), three types of frying times (1:20, 1:15 and 1:10 kg of potatoes per liter of oil) and four different positions in the fryer on temperature distribution, the moisture and oil content in the potato pieces in the four time intervals of 90, 180, 270 and 360 seconds. The statistical analysis of the data showed that frying load has a significant effect on the loss of moisture and oil absorption, while the potato position in the fryer has not significant effect. By increasing the frying load, the amount of oil absorption and the final moisture of potatoes increased. The results indicated that the temperature of the potato center was not affected by the type of oil and frying load and the center temperature was estimated about 96-95. Unlike the center temperature, the surface temperature was affected by the ratio of potato to oil and increased by increasing the frying load. According to the results of the present study, to reduce the absorbed oil, the appropriate ratio of potatoes to oil must be used, while the type of oil and the location of potatoes in the fryer did not have a significant effect on the amount of absorbed oil. [ABSTRACT FROM AUTHOR]

Background: The Pickering emulsion delivery technique is widely acknowledged for its efficacy in serving as a carrier that can encapsulate functional components effectively. Previous studies have shown significant differences in the stability of Pickering emulsions composed of different oil phases and in the bioaccessibility of the encapsulated functional ingredients. This study therefore investigated the effects of different carrier oils in the betulin self-stabilized water-in-oil (W/O) Pickering emulsion on the stability of the emulsion and bioaccessibility of betulin., Results: The results showed that the oil type was one of the main factors affecting the stability of the emulsion. Palm oil and coconut oil provided better storage stability and centrifugal stability due to the high saturated fatty acid content. The bioavailability of betulin correlated significantly with the composition and characteristics of fatty acids in carrier oils. Carrier oils rich in low-saturation long-chain fatty acids tended to release more free fatty acids (FFAs), thus forming larger and more mixed micelles with stronger swelling and dissolution ability, resulting in a relatively high bioaccessibility of betulin. In contrast, the bioaccessibility of betulin in the emulsion prepared by coconut oil (with high saturated fatty acid content) was relatively low (1.17%)., Conclusion: The results of this study indicate that selecting an appropriate carrier oil is important for the design of self-stabilized W/O Pickering emulsions to improve the bioaccessibility of betulin and other lipophilic bioactivities effectively. © 2024 Society of Chemical Industry., (© 2024 Society of Chemical Industry.)

We aimed to examine the influence of three types of oil and the concentrations of nanofibrillated cellulose (NFC) extracted from mangosteen rind on the properties and stability of 10% oil-in-water (O/W) Pickering emulsions. The properties and stability of the emulsions were influenced by the NFC concentration rather than the oil type. Microscopic observations revealed that NFC stabilized the emulsions by adsorbing at the oil-water interface and forming a steric barrier that provided electrostatic repulsion. Furthermore, a three-dimensional network in the continuous phase was formed which retarded droplet mobility and collision, thereby preventing coalescence. NFC stabilized emulsions exhibited a gel-like behavior and an increase in the NFC concentration led to an increase in the strength and stability of the emulsion. The emulsions with NFC concentrations ≥0.5% were found stable to coalescence for a period of 90 days.

Oil-in-water emulsions contain the inner oil phase, the protein membrane at the interface and the aqueous phase. In this study, the spatial partition of resveratrol was investigated in sunflower oil, fish oil, medium-chain triglyceride (MCT) and peppermint oil emulsions stabilized by native whey protein isolate (WPI), heat-denatured WPI and sodium caseinate. Resveratrol was added in the aqueous phase of emulsions and its partition was analyzed in term of resveratrol solubility in bulk oil and in the aqueous phase of protein, protein concentration and interfacial protein. The final concentrations of resveratrol in the aqueous phase were basically greater than those in the oil phase of fish oil, sunflower oil and MCT oil emulsions, while the final concentrations of resveratrol in the oil phase were greater than those in the aqueous phase of peppermint oil emulsions. The difference in the interfacial partition of resveratrol and proteins increased as the polyphenol solubility in bulk oil increased. Resveratrol solubility in the oil phase drove its transfer from the aqueous phase into the oil phase in all emulsions, except that the interfacial protein also contributed to the transfer in fish oil emulsions. The oil–water interface provided the microenvironment for the enrichment of resveratrol by proteins.

The effect of oil types on the formation and stability of nano-emulsions by D phase emulsification method was investigated comprehensively in this paper. Three kind of oils (straight-chain alkanes, branched alkanes, and esters oils) were used and the formation of the nano-emulsions was studied. The stability of prepared nano-emulsions was characterized by the variation curve of the droplet mean diameter within 28 days. It has been found that for alkane oils, the molecular weight was important to the formation and stability of nano-emulsions. Low molecular weight alkane oil (7# mineral oil, Isododecane) formed smaller nano-emulsions (157.3 nm, 125.1 nm), but the emulsions have poor stability. For ester oils containing heteroatoms in the structure, nano-emulsions with bigger particles tended to be formed due to the better affinity of oils to glycerin. In addition, it was found that the formation and stability of nano-emulsions should be discussed separately. Temperature had different effects at different preparation processes. Abbreviations: HLB: hydrophilic–lipophilic balance; PIT: phase inversion temperature; PIC: phase inversion concentration; EHP: ethylhexyl palmitate; IPM: isopropyl myristate; THE: triethylhexanoin; CCT: caprylic/capric triglyceride; [ABSTRACT FROM AUTHOR]

The burning process and fire characteristics of typical transformer oils were investigated experimentally with a focus on the effects of transformer oil type. The experiments were conducted by using a cone calorimeter, and the conditions with five external radiative heat fluxes (ERHFs) were adopted. The results indicated that both the ERHF and oil type influenced the burning process and fire characteristics of transformer oil. The fire hazards of 10#, 25# and 45# transformer oils all increased with increasing ERHF. The flame became violent and spread to the outside of the fuel tray in the mid-late stage of burning duration when the ERHF was larger than 20 kW m−2. The mass loss rate, heat release rate (HRR) and CO and smoke production rates of the 10# and 25# transformer oils were similar, and the fire hazard of the 45# transformer oil, as indicated by the above parameters, was larger than those of the 10# and 25# transformer oils. The correlations used to predict the ignition time and peak HRR of the 10#, 25# and 45# transformer oils under different ERHFs were presented based on correlation analysis of the ERHF and cone calorimeter test data. [ABSTRACT FROM AUTHOR]

Transdermal drug delivery of lidocaine is a good choice for local anesthetic delivery. Microemulsions have shown great effectiveness for the transdermal transport of lidocaine. Oil-in-water nanoemulsions are particularly suitable for encapsulation of lipophilic molecules because of their ability to form stable and transparent delivery systems with good skin permeation. However, fabrication of nanoemulsions containing lidocaine to provide an extended local anesthetic effect is challenging. Hence, the aim of this study was to address this issue by employing alginate-based o/w nanocarriers using nanoemulsion template that is prepared by combined approaches of ultrasound and phase inversion temperature (PIT). In this study, the influence of system composition such as oil type, oil and surfactant concentration on the particle size, in vitro release and skin permeation of lidocaine nanoemulsions was investigated. Structural characterization of lidocaine nanoemulsions as a function of water dilution was done using DSC. Nanoemulsions with small droplet diameters (d < 150 nm) were obtained as demonstrated by dynamic light scattering (DLS) and cryo-TEM. These nanoemulsions were also able to release 90% of their content within 24-h through PDMS and pig skin and able to the drug release over a 48-h. This extended-release profile is highly favorable in transdermal drug delivery and shows the great potential of this nanoemulsion as delivery system.

Summary: Consumption of Orange‐Fleshed sweetpotato (OFSP) and products as source of provitamin A is being promoted to tackle vitamin A deficiency (VAD) in sub‐Saharan Africa. However, limited information is available on β‐carotene retention in foods and delivery after digestion. The study assessed carotene retention and bioaccessibility following in vitro digestion on traditional foods having OFSP among the ingredients. Sunflower oil, margarine and beef fat were evaluated on their effect on β‐carotene bioaccessibility. Porridge and chapatis were prepared with either OFSP puree or flours in the formulations. Carotene retention was highest in chapatis (83%) as compared to porridge (65%). Micerallisation efficiency of all‐trans β‐carotene was comparable between similar products but greater in chapatis (62%) than porridge (11%). Sunflower oil had the highest all‐trans β‐carotene bioaccessibility compared to margarine and beef fat. The results support the promotion of consumption of OFSP‐based products as good source of provitamin A to fight VAD. [ABSTRACT FROM AUTHOR]

Abstract The aim of this study was to assess the effect of oil type and solvent quality on the structure formation and rheological properties of zein-stabilized oil-in-glycerol emulsion gels. To change the interactions within the system, four types of oil (medium chain triglyceride (MCT) oil, sunflower oil, extra virgin olive (EVO) oil, and castor oil) with different polarity were used, and the solvent quality was modified by temperature and water addition. In all cases, emulsion gels were obtained with G' > G''. At each protein concentration and oil content, the gel strength and crossover strain γ co increased with an increase in oil polarity, indicating the formation of a stronger gel structure and higher stability against structure breakdown. These results are related to the fact that a higher oil polarity decreases the oil-protein hydrophobic interactions and thereby increasing the interactions between the proteins to form a strong network in the continuous phase. In addition, water addition to the continuous phase enhanced the gel strength and the resistance against structure breakdown for more apolar MCT oil, while the opposite results were observed for the more polar castor oil. The zein-based emulsion gels showed a thermo-responsive behavior, and different responses in structure collapse and rearrangements during heating and cooling were found for different oils. These simple approaches form an interesting route to tune the rheological properties of zein-based emulsion gels. Graphical abstract The structure formation and rheological behavior of the zein stabilized oil-in-glycerol emulsion gels can be tuned by changing the interplay between the different interactions within the system. Image 101 Highlights • Zein self assembles to form oil-in-glycerol emulsions gels. • Gel strength and crossover strain increase with an increase in oil polarity. • Water addition enhances the gel strength and crossover strain for more apolar oil. • Water addition decreases the gel strength and crossover strain for more polar oil. • The thermo-responsive behavior can be tuned by the oil type. [ABSTRACT FROM AUTHOR]

The high consumption of saturated and trans fats, used in the formulation of lipid-based foods, is associated with incidence of health problems. Organogels or oleogels are a novel class of structured lipids formed from liquid oil as continuous phase entrapped within network of structuring molecules. The aim of this study was to understand the role of oils with different composition on the formation of glyceryl monostearate (GM) gel network. Glyceryl monostearate-based oleogels were produced with the minimal concentration of 5 wt% in sunflower (SF), high oleic sunflower oil (HOS) and coconut oil (CO). The influence of the oil type on the physicochemical properties of the gel was analyzed. The GM gels showed a solid-like behavior using either high oleic sunflower or sunflower oils but did not form a true gel with coconut oil. Although different oils could affect the crystal formation, all gels exhibited needle-like crystal morphology regardless solvent quality. The GM crystals arranged in a lamellar configuration are responsible for entrapping both SF and HOS oils. Degree of saturation of oils might affect GM oleogel properties. Long chain monounsaturated fatty acids favored the packing of GM crystals in a cohesive gel. Furthermore polymorphism with preferential crystalline β' form of GM was formed using a medium containing one and two unsaturation. In conclusion, it was observed that the type of oil influenced the formation of the GM gel network. These findings allow the better understanding of GM-based oleogels, providing opportunity to design for food products with improved technological and nutritional properties. Unlabelled Image • Degree of saturation of solvent affected glyceryl monostearate oleogel properties. • Oils with one and two unsaturation preferentially formed crystalline β' polymorph. • Solid -like organogels were observed using high oleic sunflower and sunflower oils. • Coconut oil could not form a true gel with glyceryl monostearate. [ABSTRACT FROM AUTHOR]

To overcome the strict discharge effluent regulations of oily wastewater, the treatment with membranes has a good perspective. In this work, [C 12 mim][Cl] ionic liquid was induced into the polyether sulfone membrane to improve membrane hydrophilicity and anti-fouling resistance. To reveal the membrane fouling type, the permeate flux of the membrane was modeled according to Hermia's equations and combined equations driven from four main fouling mechanisms equation. In addition, to develop a proper interpretation and fully new insights mechanisms, the elemental and topographical analyses, and chemical surface characterizations using FESEM, EDS MAPPING, AFM, FESEM, Zeta analyses, and contact angle and interfacial tension measurements were performed on the four different oily wastewaters and the membrane. So, the impact of interfacial tension, wettability, mean particle size, particle size distribution (polydispersity index), zeta potential, acidic and basic nature of oil, and the properties of polar fractions of oil including the asphaltene and resin concentrations and their weight percent of polar heteroatoms were thoroughly examined. The results revealed a reduction in permeate flux as the API gravity was reduced due to the particle size of the oily wastewater emulsion increased. Consequently, the wettability of the membrane altered towards a more oil-wet state leading to a reduction in the roughness of the membrane surface. The attachment and cover of the surface mainly by the acidic component of the oil with a higher affinity to attach the oxygen element of the membrane were proposed as the dominant mechanism of cake layer fouling. [Display omitted] • The challenging concern of emulsified oil removal from oily wastewater was considered. • Mechanistic fouling study of hybrid imidazolium-based ionic liquid membrane was performed. • [C 12 mim][Cl] ionic liquid was induced into the PES membrane. • Membrane hydrophilicity and anti-fouling resistance were improved by the ionic liquid. • The dominant mechanism of cake layer fouling was revealed by various characterizations. [ABSTRACT FROM AUTHOR]

The application of various nanocarrier systems was widely explored in the field of pharmaceuticals to achieve better drug encapsulation and delivery. The aim of this study was to encapsulate lidocaine in alginate-based o/w nanocarriers based on the type of oil (i.e., solid or liquid), using a nanoemulsion template prepared by ultrasound-assisted phase inversion temperature (PIT) approach. The nanoemulsion template was initially prepared by dissolving lidocaine in the oil phase and surfactant and alginate in the aqueous phase, and keeping the PIT at around 85 °C, accompanied by gradual water dilution at 25 °C, to initiate the formation of nanoparticles (o/w) with the aid of low frequency ultrasound. The composition and concentration of the oil phase had a major impact on the particle size and led to an increase in the size of the droplet. The lipids that showed a higher drug solubility also showed higher particle size. On the other hand, increasing the concentration of surfactant decreases the size of the droplet before the concentration of the surfactant exceeds the limit, after which the size of the particle increases due to the aggregates that could be produced from the excess surfactant. The method used produced nanoemulsions that maintained nano-sized droplets < 50 nm, over long-term storage. Our findings are important for the design of nanocarrier systems for the encapsulation of lipophilic molecules.

Oleogels were prepared from extra virgin olive oil, corn oil, sunflower oil, and flaxseed oil with a mixture of β-sitosterol and stearic acid (Sit1:SA4, w/w) at concentrations of 15 and 20 g/100 g oil. The prepared oleogels were characterized by different methods to study the influence of oil type on the oleogel properties. The oil type influenced the colour and appearance of the oleogel. The flaxseed oil based oleogel showed lower oil loss and higher firmness than those of other oils based oleogels. The increase of gelator mixture from 15 to 20 g/100 g oil reduced the oil loss and improved the firmness of oleogel samples. The microscopy and small-angle x-ray scattering analyses showed different microstructures and crystallographic reflections for oleogels prepared from different oil types. Also, the oil type and concentration of gelator mixture influenced the melting and crystallization enthalpies of oleogel. Furthermore, different oils based oleogels showed varying values of viscosity, storage modulus (G’), and loss modulus (G”). Therefore, it can be concluded that the oil type and concentration of gelator influence the functional properties of oleogel and the flaxseed oil resulted in oleogel with good properties compared with other oils used in the study. [ABSTRACT FROM AUTHOR]

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The effects of oil types and the pH of marinade were investigated on the formation of carcinogenic polycyclic aromatic hydrocarbons (EPA priority 16 PAHs) in grilled chicken. The formation of PAHs in grilled chicken breast with different marinades after charcoal-grilling for 3 min/side was evaluated using high performance liquid chromatography with a photodiode array detector (HPLC-DAD). Compared with the control marinade treatment (without vegetable oil), the addition of commercial palm oil and sunflower oil that contained significantly different amounts of polyunsaturated and saturated fatty acids led to a significant ( p < 0.05) increase in the PAH levels in grilled chicken from 190.1 μg/kg to 457.6 μg/kg and 376.6 μg/kg, respectively and there was only a slight difference between both oil marinade treatments due to the presence of antioxidant compounds in the commercial vegetable oils. The pH values of the marinade treatments for both acidic and alkali marinades using citric acid and sodium bicarbonate, respectively, produced the highest pH value (7.51, alkali marinade) which resulted in a major increase of more than 70% in the PAH levels in grilled chicken. The results of this study suggested that the addition of oil and/or alkali ingredients in the marinade could be important in increasing the levels of PAHs in grilled meat products. [ABSTRACT FROM AUTHOR]

There have been developments on surface texturing methods providing benefit in a great many engineering applications. Especially, influence on surface texturing in lubrication applications related to frictional properties have been cause of concern. In the present study, it was aimed to work on the computational fluid dynamics (CFD) study of the lubrication system consisting of two parallel plates. While one of the plates was sliding, the other one was stationary and an incompressible two-dimensional single phase flow was assumed between those plates. The scope of the CFD analysis was to determine the relationship between drag force and operating fluid properties (i.e., oil types), rotational speed and the amount of the cavities. It was realized that SAE 0W-30 was found to be the best fluid among the seven studied oil types providing optimal conditions such as high drag reduction and less drag force. It was noticed that the drag coefficient thus, drag force appeared to be increasing as the rotating disk speed rose. The influence of the number of the cavities along the textured surface was also investigated in the present study and it was found that drag reduction was not associated with the number of cavities because 0, 1, 2 and 3 cavities nearly gave the same drag force values. [ABSTRACT FROM AUTHOR]

Lipophilic bioactive compounds such as lipids, vitamins and phytochemicals serve important antioxidant, functional, nutritional and structural roles in the human body. Colloidal systems such as emulsions are particularly suitable matrices for the protection and delivery of these compounds. This article summarises the principal lipophilic bioactives important for human health and challenges associated with their delivery. It discusses the compositional and physical characteristics of emulsions in relation to bioactive delivery, and chemical stability aspects to consider when engineering efficient emulsion delivery systems. The literature shows that aspects such as oil type, droplet size, interfacial composition and solubilisation capacity impact bioactive availability and that their effects are bioactive specific. Therefore, emulsions must be tailored to the bioactives delivered. Much of the present knowledge is based on in vitro studies, and more data from animal and human models are required to better understand the relationship between emulsion characteristics and bioavailability of lipophilic bioactives. [ABSTRACT FROM AUTHOR]

[Display omitted] • Ultrasonic emulsification increased the droplet interface area. • Ultrasonic emulsification led to the highest adsorption amount of TIs. • Ultrasonic emulsification contributed to the highest inactivation of TIs. • VTO as a non-aqueous phase benefited the adsorption and inactivation of TIs. • KTI was deformable while BBI was non-deformable at the liquid–liquid interface. In this study, liquid–liquid interfacial protein adsorption was proposed as a means of inactivating soy trypsin inhibitors (TIs, including Kunitz (KTI) and Bowman-Birk inhibitor (BBI)). Hexane-water was first selected as a model system to compare three emulsification methods (hand shaking, rotor–stator and ultrasound mixing). Ultrasound could generate the smallest and least polydisperse emulsion droplets, resulting in highest interfacial adsorption amount of KTI and BBI as well as the highest inactivation percentage of TIs (p < 0.05). Therefore, ultrasound was selected to further explore the effect of the non-aqueous phase on interfacial adsorption and inactivation kinetics of TIs in a food emulsion system containing vegetable oil (VTO). The adsorption amounts of KTI and BBI in the VTO-aqueous emulsion increased by ∼ 25 % compared to the hexane-aqueous emulsion. In addition, the adsorption amounts of KTI and BBI were rapidly increased as a function of sonication time, especially for the hexane-aqueous emulsion system. This result suggests that such inactivation of TIs could be implemented in continuous systems for large-scale processing. Finally, the pathways of interface-induced inactivation of BBI and KTI were investigated based on separate experiments on individual BBI and KTI systems. The results showed that the interface adsorption caused the changes in the secondary and tertiary structure of KTI that led to its activitation. However, BBI was quite stable at the liquid–liquid interface without significant conformational change. Overall, ultrasound-assisted interfacial adsorption can be considered a rapid and highly efficient method to inactivate KTI. [ABSTRACT FROM AUTHOR]