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Analysis of phytosterols encapsulated in pegylated liposomes
Abstract Dipalmitoylphosphatidylcholine (DPPC) lipids were encapsulated in PEGylated liposomes with free stigmasterol (ST), stigmasterol myristate (ME), and stigmasterol oleate (OE). Their quality was assessed using TEM, zeta potential, and hydrodynamic diameter measurements. The liposomes were heated to 60 °C and 180 °C. The degradation of stigmasterol and fatty acids was considered, as was derivative formation. The results show that the liposomes fulfilled their intended function. The ST liposomes were smallest, while the ME liposomes were similar in size to the OE liposomes. The degree of degradation of the compounds encapsulated in the liposomes depended on their structure. After heating the samples to 60 °C, the extent of stigmasterol degradation ranged from 3.5% in ST to 4.3% in ME and 6.5% in OE. After heating to 180 °C, the lowest level of stigmasterol degradation was observed for OE (7.3%), while degradation in ST and ME reached 13.4% and 10.1%, respectively. The high level of oxyphytosterols in all samples heated to 180 °C raised concerns. The oxyphytosterol (SOP) content of the liposomes heated to 60 °C ranged from 23.2 mg/g in those with free stigmasterol to 6.3 mg/g and 6.4 mg/g in the liposomes with stigmasterol myristate and stigmasterol oleate, respectively. After heating to 180 °C, the total SOP content was significantly higher, ranging from 88.7 mg/g for OE to 7.4 and 29.6 mg/g for ME and ST, respectively.
Stigmasterol and its esters encapsulated in liposomes: Characterization, stability, and derivative formation
Oxidative stability and colour changes of fat- and sugar-reduced wafer creams during the storage
Influence of Extraction Techniques on Almond Oil Quality: A Comparative Study of Solvent-Extracted and Commercial Products
The aim of the study was to compare the quality of almond oils obtained using different extraction methods, including cold solvent extraction, Soxhlet extraction, and the Folch method. Oils were extracted from four commercially available almond-based productsâunpeeled almonds, blanched almonds, almond flakes, and almond protein concentrateâand compared with a commercially refined almond oil. The extracted oils were analyzed for their fatty acid (FA) composition and selected quality parameters, including acid value, peroxide value, p-anisidine value, the TOTOX index, and specific extinction coefficients (K232 and K268). Based on the FA profiles, health-related indices such as atherogenic index, thrombogenic index, and hypocholesterolemic/hypercholesterolemic ratio were also calculated. Additionally, the oxidative stability of the oils was assessed using an accelerated methodâpressure differential scanning calorimetry. The obtained results demonstrated that the extraction method had a stronger influence on almond oil quality than the type of raw material. Oil extracted from unpeeled almonds using Soxhlet and cold solvent techniques showed better oxidative stability and more favorable FA profiles, while oils obtained using the Folch method and commercial refined oils exhibited higher levels of primary and secondary oxidation products. These findings were further supported by statistical analyses, which revealed distinct groupings based on oxidation indices and lipid composition.
Storage of Rabbit Meat in Vacuum Extends the Oxidative Stability of Fat
ABSTRACTMeat quality is a very important factor for both food safety and consumer acceptance, and proper storage of meat can extend the time it stays fresh. This study thus looked at the effects of the atmosphere in which rabbit meat was stored on the oxidative stability of the meat and on its volatile compounds. Not only does the formation of oxidative products adversely affect the human body, but the compounds formed during oxidative changes also typically possess unpleasant aromas, leading to deterioration in the flavor of the meat. Our study analyzed three types of storage atmosphere for rabbit meat: vacuum (VAC), a modified atmosphere (LoOxMAP) composed of 60% CO2, 25% O2, and 15% N2, and an MAP (HiOxMAP) composed of 30% CO2 and 70% O2. The results show that the MAP with 70% oxygen (HiOxMAP) is the least beneficial variant of the three. Rabbit meat packed under HiOxMAP showed the greatest oxidative changes, and volatile compounds providing an unpleasant odor were detected. The fewest changes in meat stored for 21 days occurred in samples stored in VAC.Practical Applications: For the longâterm storage of rabbit meat at refrigerated temperature, it is best to use a vacuum atmosphere to slow down the oxidative changes in the meat fat.
Effect of refining and fractionation processes on minor components, fatty acids, antioxidant and antimicrobial activities of shea butter
Shea butter is becoming increasingly popular in foods, cosmetics and pharmaceutical products. This work aims to study the effect of the refining process on the quality and stability of fractionated and mixed shea butters. Crude shea butter, refined shea stearin, olein and their mixture (1:1 w/w) were analyzed for fatty acids, triacylglycerol composition, peroxide value (PV), free fatty acids (FFA), phenolic (TPC), flavonoid (TFC), unsaponifiable matter (USM), tocopherol and phytosterol content. Additionally, the oxidative stability, radical scavenging activity (RSA), antibacterial and antifungal activities were evaluated. The two main fatty acids in the shea butter samples were stearic and oleic. The refined shea stearin showed lower PV, FFA, USM, TPC, TFC, RSA, tocopherol and sterol content than crude shea butter. A higher EC50 was observed, but antibacterial activity was much lower. The refined olein fraction was characterized by lower PV, FFA and TFC in comparison with crude shea butter, but USM, TPC, RSA, EC50, tocopherol and sterol content was unchanged. The antibacterial activity was higher, but the antifungal activity was lower than those of crude shea butter. When both fractions were mixed, their fatty acid and triacylglycerol composition were similar to those of crude shea butter, but other parameters were different.
Enhancing Antioxidant Activity and Nutritional Profile of Dark Chocolate Through Enrichment with Plant Sterols: A Study on Phytosterol Concentrations and Functional Properties
Chocolate, particularly dark chocolate, is recognized for its antioxidant properties attributed to the presence of flavonoids that promote cardiovascular health. Enriching chocolate with phytosterols, naturally occurring plant compounds known to be effective in reducing cholesterol levels, has the potential to enhance cardiovascular benefits. The incorporation of phytosterols into chocolate provides a palatable and cost-effective means of delivering these beneficial compounds to the body. This study examined the concentrations of sterols and stanols, as well as the antioxidant properties of dark chocolate enriched with plant-derived sterols and stanols. A commercially available preparation containing phytosterol esters (VegapureÂź 95 WE) was utilized for this enrichment. Four levels of phytosterol esters (3, 6, 9, and 12%) were added at two distinct stages of chocolate processing: conching and tempering. Sterol and stanol contents were analyzed chromatographically, total phenolic content was determined using the FolinâCiocalteu method, and antioxidant capacity was assessed via the DPPH assay. Additionally, a sensory evaluation was performed to assess the palatability of the enriched chocolates. The enriched chocolates showed significantly increased levels of sitosterol (up to 1117.68 mg/100 g), campesterol (up to 119.10 mg/100 g), and sitostanol (up to 76.42 mg/100 g). The antioxidant capacity of the enriched dark chocolates was more strongly correlated with phenolic compound content than with phytosterol content. Sensory differences, particularly in taste, were also noted, influenced by the addition of phytosterols. The stage at which phytosterol esters were introduced affected the chocolateâs properties, with the tempering stage proving to be the more advantageous step for incorporating phytosterols, resulting in a lower loss of bioactive compounds. These findings suggest that enriching dark chocolate with phytosterols improves its nutritional profile and functional properties, positioning it as a potential dietary supplement for cholesterol management and cardiovascular health.
Changes in Oil Quality and Peroxidase Activity during Germination of Rape Seeds and Mustard Seeds
Vegetable oils are selected by consumers based on the presence of multiple bioactive substances, including polyunsaturated fatty acids, sterols, and tocopherols. Another important factor in oils is their quality. This research involved analyzing the oils quality and quantity of bioactive substances obtained from rape seeds and white mustard seeds that underwent germination. The quality of the oils was compared by determining the acid and peroxide values. Germination lowered the peroxide value by 86.3% and 71.4% for rapeseed oil and mustard oil, respectively. This was due to the germination step of the seed use oxygen, which was the substrate for lipid peroxidation. The activity of peroxidase increased by 95% for rapeseed oil and 94% for mustard oil during germination. An increase in the amount of polyunsaturated fatty acids in mustard oil also was noted during germination.
DSC melting profile of cold-pressed hemp seed oil as an authenticity fingerprint influenced by scanning rate
Among the variety of edible cold-pressed oils on the market, hemp seed oil is becoming increasingly popular among scientists and consumers due to its plethora of nutritional compounds. In this study, the goal was to examine the thermal characteristics of cold-pressed hemp seed oil pressed from seeds of the Henola cultivar procured by five different suppliers in two different seasons. This aim of this research was to establish how various scanning rates can affect the unique thermal profile of cold-pressed hemp seed oil in terms of an authenticity assessment. The melting transition was manifested by curves with four peaks for all hemp seed oils; however, they differed for each scanning rate in terms of the shape and peak intensity. Comparing the curves obtained at heating rates of 1 and 2 °C/min, noticeable differences were observed in the melting transition parameters between hemp seed oils, showing that small differences in fatty acid composition can cause changes in DSC profiles. In contrast, at a scanning rate 5 °C/min, the melting curves were similar for all hemp seed oils. It was also observed that for all the scanning rates, there was a strong negative correlation between the total content of polyunsaturated fatty acids (Æ©PUFAs) and the peak temperature of the three peaks (Tm2, Tm3, and Tm4). The most abundant fatty acids were PUFAs, i.e., linoleic acid (C18:2), with contents ranging from 47 to 55%; and α-linolenic acid (C 18:3 nâ3), with contents ranging from 17 to 25%. The application of linear discriminant analysis (LDA) enabled a discriminant model to be built based on the DSC data obtained for differentiation of oils pressed from fresh and stored seeds.
Evaluation of Selected Medicinal, Timber and Ornamental Legume Speciesâ Seed Oils as Sources of Bioactive Lipophilic Compounds
Bioactive lipophilic compounds were investigated in 14 leguminous tree species of timber, agroforestry, medicinal or ornamental use but little industrial significance to elucidate their potential in food additive and supplement production. The tree species investigated were: Acacia auriculiformis, Acacia concinna, Albizia lebbeck, Albizia odoratissima, Bauhinia racemosa, Cassia fistula, Dalbergia latifolia, Delonix regia, Entada phaseoloides, Hardwickia binata, Peltophorum pterocarpum, Senegalia catechu, Sesbania sesban and Vachellia nilotica. The hexane-extracted oils of ripe seeds were chromatographically analysed for their fatty acid composition (GC-MS), tocochromanol (RP-HPLC/FLD), squalene and sterol (GC-FID) content. A spectrophotometrical method was used to determine total carotenoid content. The results showed generally low oil yield (1.75â17.53%); the highest was from H. binata. Linoleic acid constituted the largest proportion in all samples (40.78 to 62.28% of total fatty acids), followed by oleic (14.57â34.30%) and palmitic (5.14â23.04%) acid. The total tocochromanol content ranged from 100.3 to 367.6 mg 100 gâ1 oil. D. regia was the richest and the only to contain significant amount of tocotrienols while other oils contained almost exclusively tocopherols, dominated by either α-tocopherol or Îł-tocopherol. The total carotenoid content was highest in A. auriculiformis (23.77 mg 100 gâ1), S. sesban (23.57 mg 100 gâ1) and A. odoratissima (20.37 mg 100 gâ1), and ranged from 0.7 to 23.7 mg 100 gâ1 oil. The total sterol content ranged from 240.84 to 2543 mg 100 gâ1; A. concinna seed oil was the richest by a wide margin; however, its oil yield was very low (1.75%). Either ÎČ-sitosterol or Î5-stigmasterol dominated the sterol fraction. Only C. fistula oil contained a significant amount of squalene (303.1 mg 100 gâ1) but was limited by the low oil yield as an industrial source of squalene. In conclusion, A. auriculiformis seeds may hold potential for the production of carotenoid-rich oil, and H. binata seed oil has relatively high yield and tocopherol content, marking it as a potential source of these compounds.
Liposomes as Carriers of Bioactive Compounds in Human Nutrition
This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human nutrition. The paper briefly describes how liposomes are created and how they encapsulate food ingredients, which can either be individual compounds or plant extracts. Another very interesting application of liposomes is their use as antimicrobial carriers to protect food products from spoilage during storage. The encapsulation of food ingredients in liposomes can increase their bioavailability, which is particularly important for compounds with health-promoting properties but low bioavailability. Particular attention was paid to compounds such as phytosterols, which lower blood cholesterol levels but have very low absorption in the human body. In addition, consumer expectations and regulations for liposomes in food are discussed. To date, no in vivo human studies have been conducted to indicate which encapsulation methods give the best results for gastrointestinal effects and which food-added substances are most stable during food storage and processing. The paper identifies further lines of research that are needed before liposomes can be introduced into food.
Conjugates of 1,3â and 1,2âAcylglycerols with Stigmasterol: Synthesis, NMR Characterization, and Impact on Lipid Bilayers
AbstractThe main aim of research was synthesis and spectroscopic characterization of new conjugates in which stigmasterol was linked via carbonate or succinyl linker with 1,3â and 1,2âacylglycerols of palmitic and oleic acid. Acylglycerols containing stigmasterol residue at internal position have been synthesized from 2âbenzyloxypropaneâ1,3âdiol or dihydroxyacetone. Their asymmetric counterparts containing stigmasterol residue attached to snâ3 position have been obtained from (S)âsolketal. Eight synthesized conjugates were used to create the liposomes as nanocarriers of phytosterols to increase their stability and protect them from degradation during thermalâoxidative treatments. Fluorimetric and ATRâFTIR methods were used to determine the impact of synthesized conjugates on the physicochemical properties of the lipid bilayer. The results indicate that conjugates with palmitic acid are better candidates for use as the potential stigmasterol nanocarriers compared to those with oleic acid because they increase the stiffness of the lipid bilayer and temperature of the main phase transition. The obtained results are the first step in designing of stigmasterolâenriched liposomal carriers with higher thermoâoxidative stability for their potential use in the food industry.
Sustainable valorization of seeds from eight aquatic plant species as a source of oil and lipophilic bioactive compounds
Badanie wĆaĆciwoĆci fizykochemicznych i biologicznych glicerydĂłw sterolowych oraz ich produktĂłw powstajacych podczas termicznej oksydacji.
Influence of ozone treatment on sensory quality, aroma active compounds, phytosterols and phytosterol oxidation products in stored rapeseed and flaxseed oils
Water content, critical micelle concentration of phospholipids and formation of association colloids as factors influencing autoxidation of rapeseed oil
AbstractBACKGROUNDThe exact mechanism of lipid autoxidation in vegetable oils, taking into account physical aspects of this phenomenon, including the role of association colloids, is still not fully understood. The purpose of this study was to consider changes in moisture content and DOPC phospholipid (1,2âdioleoylâsnâglyceroâ3âphosphocholine) critical micelle concentration (CMC) in rapeseed oil during autoxidation as well as to find the relationship between these parameters and the accumulation of primary and secondary lipid oxidation products.RESULTSThe experiments were performed at initial oil humidity 220âppm and 700âppm, with DOPC below and above CMC. The increase in water concentration was favored by the presence of phospholipids above CMC and, at the same time, high initial water level, which favored oxidation processes and the creation of amphiphilic autoxidation products. At relatively high water level and low amphiphilic DOPC concentration, the growth of water content does not affect the concentration of oxidation products.CONCLUSIONAmphiphilic substances play a significant role in increasing the water content of oil. Autoxidation products may reduce CMC of DOPC, but water is able to compensate for the CMCâreducing effect of oxidation products. The presence of association colloids and initial water content play a crucial role in the oxidation process of rapeseed oil. The increase in water concentration does not cause a sufficiently large increase in the number of micelles or sufficiently significant changes in their structure to effect an increase in the level of oxidation products. The formation of micelles requires an appropriate content of both water and amphiphilic substances derived from seeds (phospholipids). © 2021 Society of Chemical Industry.
