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View article: Optimization of Idesia polycarpa Maxim Oil's Aroma-enhancing Process through Response Surface Methodology and Its Quality Traits Analysis
Optimization of Idesia polycarpa Maxim Oil's Aroma-enhancing Process through Response Surface Methodology and Its Quality Traits Analysis Open
This study aimed to optimize the aroma-enhancing conditions for Idesia polycarpa oil using response surface methodology, with enzyme-hydrolyzed I. polycarpa meal as the main raw material. The quality of the oil before and after aroma enhan…
View article: Analysis and Evaluation of the Nutritional Composition of Four Macadamia Nut Varieties in Yunnan Province
Analysis and Evaluation of the Nutritional Composition of Four Macadamia Nut Varieties in Yunnan Province Open
This study investigated four macadamia varieties ('Disi 1' 'Disi 2' 'H2' and 'OC') from Yunnan, China, by analyzing their nutritional components, mineral elements, amino acids, and fatty acids. A comprehensive evaluation of fatty acid and …
View article: Development, Quality Analysis, and Shelf-Life Prediction of Gastrodia elata Crisp Chips
Development, Quality Analysis, and Shelf-Life Prediction of Gastrodia elata Crisp Chips Open
Gastrodia elata crisp chips were developed using G. elata powder and wheat flour as the primary ingredients, employing puffing technology. The response surface methodology was utilized to optimize processing parameters based on single fact…
View article: Extraction and Characterization of Oil from Watermelon Seed
Extraction and Characterization of Oil from Watermelon Seed Open
Extraction and characterisation of watermelon seed oil were carried out to investigate the effects of different drying methods and seed size on the quality and quantity of oil from watermelon (Citrullus lanatus) seeds. The watermelon seeds…
View article: Biodegradable Sodium Alginate Films Incorporated With <scp> <i>Jateorhiza palmata</i> </scp> (Lam.) Miers Extract for Active Food Packaging
Biodegradable Sodium Alginate Films Incorporated With <span> <i>Jateorhiza palmata</i> </span> (Lam.) Miers Extract for Active Food Packaging Open
Biodegradable packaging helps reduce environmental impact by decomposing naturally and preventing plastic accumulation in ecosystems. This study developed sodium alginate films incorporating Jateorhiza palmata (Lam.) Miers root extract at …
View article: Fatty Acid Composition and Lipid Oxidation in Plant-Based Meat Analogue Chicken Schnitzels Under Different Cooking Conditions
Fatty Acid Composition and Lipid Oxidation in Plant-Based Meat Analogue Chicken Schnitzels Under Different Cooking Conditions Open
Background/objectives: Plant-based meat analogues (PBMAs) are designed to mimic meat products and to be cooked under similar conditions by consumers. There have been few studies into the lipid stability of PBMAs, and no published studies h…
View article: Quality Changes in Sea Bass Patties Containing Lemon Essential Oil Loaded Oleogels
Quality Changes in Sea Bass Patties Containing Lemon Essential Oil Loaded Oleogels Open
We aimed to deliver lemon essential oil utilizing oleogels and determined the effect on quality parameters of sea bass patties. Control patties were formulated using sunflower oil in minced sea bass. For the second and third groups, oleoge…
View article: Comparative effects of Berberis vulgaris extract and casein nanocapsules on the antioxidant activity and oxidative stability of selected vegetable oils
Comparative effects of Berberis vulgaris extract and casein nanocapsules on the antioxidant activity and oxidative stability of selected vegetable oils Open
This study aimed to enhance the stability and functionality of Berberis vulgaris anthocyanins through casein-based encapsulation and to evaluate their impact on the oxidative stability of vegetable oils. Anthocyanins were encapsulated usin…
View article: Efficacy of Various Cooking Methods on the Decontamination of Aflatoxin B1 and their Impact on the Quality Attributes of Broiler Meat
Efficacy of Various Cooking Methods on the Decontamination of Aflatoxin B1 and their Impact on the Quality Attributes of Broiler Meat Open
Aflatoxin B1 (AFB1) contamination in poultry meat, originating from contaminated feed, poses a significant public health risk, as AFB1 is a potent hepatocarcinogenic and genotoxic toxin. This study investigated the efficacy of four cooking…
View article: A Comprehensive Review of Formulation and Evaluation of Herbal Hair Oil
A Comprehensive Review of Formulation and Evaluation of Herbal Hair Oil Open
Herbal formulations always have lesser or no side effects comparatively with synthetic. The aim of present study involves preparation of herbal hair oil using the herbal ingredients like., Amla, Hibiscus, Moringa, Curry leaves, fenug…
View article: Characterization and stability of carrot root oil (D. carota subsp. Sativus) with predictive modelling
Characterization and stability of carrot root oil (D. carota subsp. Sativus) with predictive modelling Open
This research was conducted to determine the influence of storage duration on the stability of carrot root oil (CRO). Chemical analyses of the CRO produced through the solvent extraction technique and stored in the dark at 30±5 oC for 150 …
View article: A Comprehensive Review of Formulation and Evaluation of Herbal Hair Oil
A Comprehensive Review of Formulation and Evaluation of Herbal Hair Oil Open
Herbal formulations always have lesser or no side effects comparatively with synthetic. The aim of present study involves preparation of herbal hair oil using the herbal ingredients like., Amla, Hibiscus, Moringa, Curry leaves, fenugreek s…
View article: Edible mayonnaise-like emulsion stabilized by rice bran protein fibril aggregation: Effect of fibril aggregate structure
Edible mayonnaise-like emulsion stabilized by rice bran protein fibril aggregation: Effect of fibril aggregate structure Open
It was investigated the impact of rice bran protein (RBP) fiber (PF) aggregates on the properties of mayonnaise-like emulsions. Using RBP with different structures during PF aggregate formation, plant-based emulsions were prepared and eval…
View article: Combined effects of gliding-arc plasma and C-phycocyanin on antioxidant activity and shelf-life extension of rainbow trout (Oncorhynchus mykiss) fillets
Combined effects of gliding-arc plasma and C-phycocyanin on antioxidant activity and shelf-life extension of rainbow trout (Oncorhynchus mykiss) fillets Open
The study aimed to evaluate the impact of gliding arc plasma (GAP) treatment and phycocyanin pigment (PCP) on the antioxidant activity and refrigerated shelf-life extension of Oncorhynchus mykiss (rainbow trout) fillets (OMR) during 18 day…
View article: Effect of Long-Term Storage Temperature on the Quality of Extra-Virgin Olive Oil (Coratina cv.): A Multivariate Discriminant Approach
Effect of Long-Term Storage Temperature on the Quality of Extra-Virgin Olive Oil (Coratina cv.): A Multivariate Discriminant Approach Open
Kinetic evolution of quality parameters in 21 extra-virgin olive oils (EVOOs) from Coratina cultivar was evaluated during 18 months of dark storage at room temperature (RT) and 4 °C (LT). The aim was to identify the most discriminating var…
View article: Development and optimization of oleogels based on beeswax, corn and mustard oils as a healthy fat model for prospective processed cheese production
Development and optimization of oleogels based on beeswax, corn and mustard oils as a healthy fat model for prospective processed cheese production Open
BACKGROUND The increased demand for healthier substitutes for saturated or trans fats in processed diets has led to the development of oleogels, which can change liquid oils into semi‐solid forms. RESULTS Thus, this study aims to develop o…
View article: EVALUATION OF SEVERAL BRANDS AND FRYING CYCLES ON THE CHARACTERISTICS OF USED COOKING OIL
EVALUATION OF SEVERAL BRANDS AND FRYING CYCLES ON THE CHARACTERISTICS OF USED COOKING OIL Open
Repeated use of cooking oil affects its physical and chemical structure as well as the quality of fried foods. This study aimed to evaluate the quality of used cooking oil based on differences in brands and frying cycles with reference to …
View article: Flavor Evolution and Quality Changes in Hot-Pressed Peanut Oil: Impact of Roasting Temperature and Storage Time
Flavor Evolution and Quality Changes in Hot-Pressed Peanut Oil: Impact of Roasting Temperature and Storage Time Open
Storage time significantly influences the aroma quality of peanut oil. In this study, gas chromatography–mass spectrometry (GC-MS) and gas chromatography–ion migration spectrometry (GC-IMS) were used to analyze the volatile flavor compound…
View article: Ultrasound-assisted enzymatic interesterification of medium-chain triacylglycerol oil and docosahexaenoic acid single cell oil
Ultrasound-assisted enzymatic interesterification of medium-chain triacylglycerol oil and docosahexaenoic acid single cell oil Open
The objective of this study was to produce structured lipids (SLs) enriched in docosahexaenoic acid (DHA) by enzymatic interesterification of a medium-chain triacylglycerol (MCT) oil and docosahexaenoic acid single cell oil (DHASCO), using…
View article: Optimization of β-Carotene Enrichment of Coconut Oil from Canistel (Pouteria campechiana L.) Using Response Surface Methodology
Optimization of β-Carotene Enrichment of Coconut Oil from Canistel (Pouteria campechiana L.) Using Response Surface Methodology Open
Vitamin A deficiency (VAD) affects millions of people around the world, particularly in populations with limited dietary diversity. The present study aimed to develop β-carotene-fortified coconut oil using Pouteria campechiana (Canistel), …
View article: Plant melanin as a microcapsule wall component for flaxseed oil oxidative stability improvement
Plant melanin as a microcapsule wall component for flaxseed oil oxidative stability improvement Open
Flaxseed oil is very susceptible to oxidation due to high α-linolenic acid (ALA) content. Encapsulation is a widely used method to stabilize ALA. The aim of the current study was to compare the oxidative stability of flaxseed oil capsules …
View article: Physicochemical Properties, Heavy Metals levels and Health Risk Assessment of selected Edible Oils purchased from major markets in Delta State, Nigeria
Physicochemical Properties, Heavy Metals levels and Health Risk Assessment of selected Edible Oils purchased from major markets in Delta State, Nigeria Open
The objective of this paper is to investigate the physicochemical properties, Heavy metals levels and Health Risk Assesment of Selected Edible oils purchased from major markets in Delta State, Nigeria using appropriate standard methods.. P…
View article: THE EFFECT OF ETHANOL SOLVENT AND COLD PRESS EXTRACTION ON THE YIELD, PHYSICOCHEMICAL PROPERTIES, AND FATTY ACID PROFILE OF OKRA (ABELMOSCHUS ESCULENTUS L. 'AKROFU') SEED OIL
THE EFFECT OF ETHANOL SOLVENT AND COLD PRESS EXTRACTION ON THE YIELD, PHYSICOCHEMICAL PROPERTIES, AND FATTY ACID PROFILE OF OKRA (ABELMOSCHUS ESCULENTUS L. 'AKROFU') SEED OIL Open
The search for novel and sustainable sources of edible oils has intensified due to global food security concerns. Okra (Abelmoschus esculentus L.) seeds, often a post-harvest waste product, contain a significant amount of oil rich in unsat…
View article: THE EFFECT OF ETHANOL SOLVENT AND COLD PRESS EXTRACTION ON THE YIELD, PHYSICOCHEMICAL PROPERTIES, AND FATTY ACID PROFILE OF OKRA (ABELMOSCHUS ESCULENTUS L. 'AKROFU') SEED OIL
THE EFFECT OF ETHANOL SOLVENT AND COLD PRESS EXTRACTION ON THE YIELD, PHYSICOCHEMICAL PROPERTIES, AND FATTY ACID PROFILE OF OKRA (ABELMOSCHUS ESCULENTUS L. 'AKROFU') SEED OIL Open
Abstract The search for novel and sustainable sources of edible oils has intensified due to global food security concerns. Okra (Abelmoschus esculentus L.) seeds, often a post-harvest waste prod…
View article: Physical Properties and Galactomannan Content of Kolang Kaling (Arenga pinnata Merr) Fruit Flour
Physical Properties and Galactomannan Content of Kolang Kaling (Arenga pinnata Merr) Fruit Flour Open
Kolang kaling is a fruit that comes from the sugar palm tree (Arenga Pinnata Merr) which grows abundantly in Indonesia. Kolang kaling is known to have several compounds that are beneficial to humans, one of which is the galactomannan compo…
View article: DEVELOPMENT OF ORANGE PEEL–INFUSED VIRGIN COCONUT OIL SERUM: A NATURAL APPROACH FOR DERMATOLOGICAL CARE
DEVELOPMENT OF ORANGE PEEL–INFUSED VIRGIN COCONUT OIL SERUM: A NATURAL APPROACH FOR DERMATOLOGICAL CARE Open
An enriched oil serum was formulated by cold infusion of shade-dried orange peel (Citrus sinensis) into virgin coconut oil (VCO) using a two-stage infusion method. The product exhibited a golden-yellow colour, pleasant citrus aroma, …
View article: DEVELOPMENT OF ORANGE PEEL–INFUSED VIRGIN COCONUT OIL SERUM: A NATURAL APPROACH FOR DERMATOLOGICAL CARE
DEVELOPMENT OF ORANGE PEEL–INFUSED VIRGIN COCONUT OIL SERUM: A NATURAL APPROACH FOR DERMATOLOGICAL CARE Open
An enriched oil serum was formulated by cold infusion of shade-dried orange peel (Citrus sinensis) into virgin coconut oil (VCO) using a two-stage infusion method. The product exhibited a golden-yellow colour, pleasant citrus aroma, and sm…
View article: Tocopherols and Antioxidant Potential of Rapeseed Pomace: A Multi-Method Evaluation for Food and Feed Applications
Tocopherols and Antioxidant Potential of Rapeseed Pomace: A Multi-Method Evaluation for Food and Feed Applications Open
Rapeseed pomace, a by-product of oil processing, is a rich source of bioactive compounds with potential antioxidant properties. This study aimed to evaluate the tocopherol content and antioxidant capacity of rapeseed pomace in comparison w…
View article: Extracting Beta-Glucan from Pumpkin Seeds and Studying its Effect on Some Meat Quality Characteristics
Extracting Beta-Glucan from Pumpkin Seeds and Studying its Effect on Some Meat Quality Characteristics Open
The current study aimed to use beta-glucan extracted from pumpkin seeds and add it at 1 and 2% concentrations to preserve the minced beef discs in addition to studying its qualitative characteristics during different preservation periods (…
View article: A COMPARATIVE STUDY ON THE EFFECT OF GREEN PRESERVATIVES TO ENHANCE THE QUALITY AND LONGEVITY OF COMMERCIALLY IMPORTANT FISH FILLET IN FROZEN CONDITION
A COMPARATIVE STUDY ON THE EFFECT OF GREEN PRESERVATIVES TO ENHANCE THE QUALITY AND LONGEVITY OF COMMERCIALLY IMPORTANT FISH FILLET IN FROZEN CONDITION Open
This study explores the effectiveness of natural antioxidants from Garlic (Allium sativum), Red onion (Allium cepa) and Green tea (Camellia sinensis) in mitigating lipid peroxidation and enhancing the quali…