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Black Cumin Essential Oil as an Active Stabilization Component of Rapeseed Oil During Deep-Fat Model Heating
The aim of this study was to evaluate the potential of black cumin essential oils to reduce the degradation of rapeseed oil during heating. Rapeseed oil was heated without addition and with the addition of black cumin essential oil (200 ppm, 500 ppm, and 1000 ppm), and with synthetic antioxidant TBHQ (200 ppm). The heating was carried out at 170 °C ± 10 °C for 6 h, in a deep-fat heating model. In all samples, changes in fatty acid profile, lipid-nutritional quality indices (PUFA/SFA ratio, atherogenicity index, thrombogenicity index, and hypocholesterolemic/hypercholesterolemic ratio), tocopherol and phytosterol content, total polar compound content, and triacylglycerol polymers were determined. The heating process led to oil degradation, which depended on the amount and type of additive used. The greatest changes were observed in the control sample (without additives). The addition of TBHQ or 200 ppm of black cumin essential oil reduced the adverse transformations to a similar level. Higher additions of black cumin essential oil led to a significant improvement in the quality of heated oils. The best results were obtained with the addition of 1000 ppm of black cumin essential oil.
Chemical characteristics and thermal oxidative stability of novel cold-pressed oil blends: GC, LF NMR, and DSC studies
Plant oils contain a high content of unsaturated fatty acids. Studies of food products have revealed a considerable disproportion in the ratio of ω6 to ω3. This article presents information on the healthful qualities of eight new oil blends that contain a beneficial proportion of ω6 to ω3 fatty acids (5:1), as well as their degradation during heating at 170 and 200 °C. The fatty acid profile was analyzed by gas chromatography (GC), content of polar compounds and polymers of triacylglycerols by liquid chromatography (LC), water content was measured by the Karl Fischer method, and oxidative stability was measured by differential scanning calorimetry (DSC) and low-field nuclear magnetic resonance (LF NMR) methods. The results showed that during heating, the polar fraction content increased in samples heated at both analyzed temperatures compared to unheated oils. This was mainly due to the polymerization of triacylglycerols forming dimers. In some samples that were heated, particularly those heated to 200 °C, trimers were detected, however, even with the changes that were observed, the polar fraction content of the blends did not go beyond the limit. Despite the high content of unsaturated fatty acids, the analyzed blends of oils are characterized by high oxidative stability, confirmed by thermoanalytical and nuclear magnetic resonance methods. The high nutritional value as well as the oxidative stability of the developed oil blends allow them to be used in the production of food, in particular products that ensure an adequate supply of ω3 fatty acids.
Thermo-oxidative stability and safety of new acylglycerols with stigmasterol residue: Effects of fatty acids saturation and position in the glycerol backbone
Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere
After 7 days of storage, the quality of the meat packed in both systems (MAP and VAC) was satisfactory; however, after 14 and 21 days, there was a noticeable decline in quality, as evidenced by changes in the water percentage and color parameters (L∗, a∗, and b∗). However, muscles stored in the MAP1 had the highest tenderness. The results indicated that as the storage time increased (up to 21 days), the share of C14:0 (P<0.001) and C16:0 (P<0.001) acids in the fat of the LTL muscles decreased. Only the share of C18:0 (P=0.001) and C20:1 (P=0.015) acids was significantly influenced by the packaging method. The highest iodine level was found in MAP1 21 days after packaging (85.68). The ratio of n-6/n-3, PUFA/SFA, AI, and TI indexes, which indicate a higher nutritional quality of fat, varied only with storage time without being affected by the gas mixture (P>0.05). The H/H level differed significantly with the storage time (P<0.001), with no effect of the gas mixture (P=0.133). After the 21-day storage period, the controlled atmosphere led to an increase in the concentration of MUFA and PUFA and a decrease in SFA, according to the study of the fatty acid profile.
Seaweed Nutritional Value and Bioactive Properties: Insights from Ascophyllum nodosum, Palmaria palmata, and Chondrus crispus
This study investigates the nutritional composition and bioactive properties of Palmaria palmata (dulse), Ascophyllum nodosum (knotted wrack), and Chondrus crispus (Irish moss). Understanding the nutritional values of these seaweeds is very important due to their potential health benefits, especially their antioxidant properties and cytotoxic activities, which point to their ability to inhibit cancer cell proliferation. Comprehensive analyses were conducted to assess protein content, amino acid composition, mineral profile, fatty acids, polyphenols, total carotenoids, antioxidant activity, and cytotoxicity against cervical (HeLa), and colon (HCT-116) cell lines. P. palmata exhibited the highest protein content, while C. crispus was richest in calcium, iron, manganese, and zinc. Amino acid analysis revealed C. crispus as being particularly high in essential and non-essential amino acids, including alanine, glutamic acid, and glycine. A. nodosum and C. crispus were rich in polyunsaturated fatty acids (PUFAs), notably eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). A. nodosum showed the highest total carotenoid content. Polyphenol analysis highlighted the presence of compounds such as p-coumaric acid, gallic acid, and p-hydroxybenzoic acid across the species. Both the ethanolic and hexane A. nodosum extracts demonstrated the strongest antioxidant potential in DPPH• and ABTS+ assays. The cytotoxicity evaluation revealed high anticancer activity of A. nodosum and C. crispus hexane extract against HeLa and HCT-116, though it employed cell cycle arrest and apoptosis. A. nodosum hexane extract exhibited moderate selective anticancer activity against HCT-116. These findings underscore the nutritional diversity and potential health benefits of these macroalgae (seaweed) species, suggesting their suitability as functional foods or supplements, offering diverse nutritional and therapeutic benefits.
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.
Comparative analysis of nutritional composition and bioactive properties of Chlorella vulgaris and Arthrospira platensis: Implications for functional foods and dietary supplements
Abstract The rising incidence of chronic diseases has spurred interest in functional foods rich in antioxidants and essential nutrients, as well as in exploring their potential cytotoxic activity against cancer cells. This study aims to address this gap by providing a comprehensive comparison of their biochemical composition and bioactive properties, offering insights into their targeted applications in functional foods and supplements. This study investigated the nutritional composition and bioactive properties of two algae species, chlorella (Chlorella vulgaris) and spirulina (Arthrospira platensis). Analysis included total protein content, amino acid profiles, mineral compositions, fatty acid profiles, B vitamin contents, polyphenol profiles, carotenoid contents, antioxidant activities (DPPH˙ and ABTS+ assays), and cytotoxic activities. Chlorella exhibited higher protein content (64.63%) compared to spirulina (58.24%). Spirulina showed higher concentrations of non-essential and essential amino acids, except for methionine. Mineral analysis revealed spirulina’s superiority in calcium, potassium, sodium, iron, manganese, and zinc, whereas chlorella contained higher copper and lead levels. Fatty acid analysis indicated chlorella’s dominance in saturated fatty acids, while spirulina showed higher proportions of monounsaturated and polyunsaturated fatty acids. Polyphenol analysis highlighted chlorella’s higher levels of p-hydroxybenzoic acid, whereas spirulina contained more rutin and catechin. Chlorella also exhibited higher levels of niacin and riboflavin compared to spirulina. Additionally, spirulina extracts, whether ethanolic or hexane-based, demonstrate substantial antioxidant effects, as evidenced by their lower IC50 values in both DPPH˙ and ABTS+ assays relative to chlorella. Overall, spirulina showed superior antioxidant effect. Chlorella hexane extract showed slightly higher cytotoxic potential compared to spirulina. These findings enhance our understanding of the nutritional and health-promoting properties of chlorella and spirulina, suggesting their potential applications in functional foods and dietary supplements. While in vitro assays indicate promising bioactivity, future studies should include in vivo experiments to confirm the health benefits and functional applications of these microalgae.
Stigmasterol and its esters encapsulated in liposomes: Characterization, stability, and derivative formation
Effect of the Bleaching Process on Changes in the Fatty Acid Profile of Raw Hemp Seed Oil (Cannabis sativa)
Many refined oils from soybean, rapeseed, and sunflower, among others, are available on the food market, except olive oil. Refining, on the small production scale of niche oils, is not used due to the high cost of the refining process. Unrefined oils are characterized by intense taste, odor, color, and undesirable nutrients. The problem to be solved is determining the effects of incomplete refining of niche oils on their composition. One process, which does not require the use of complex apparatus, is the bleaching process. The results presented in this article relate to the research stage, in which the aim is to evaluate the changes occurring in the oil due to the low-temperature bleaching process with different process parameters. The presented research results provide evidence of the absence of adverse changes in the fatty acid profile of hemp oil of the varieties ‘Finola’, ‘Earlina 8FC’, and ‘Secuieni Jubileu’. Seven different types of bleaching earth were used to bleach the oil in amounts of 2.5 and 5 g/100 g of vegetable oil. The fatty acid profile was obtained by gas chromatography (GC-FID). The obtained chromatograms were subjected to statistical analysis and principal component analysis (PCA). The results show that there was no effect of the type of bleaching earth and its amount on the change in the fatty acid profile of bleached oils. Only real differences between the types of hemp oils were observed. However, an overall positive effect of the bleaching process on hemp oil was found. The amount of saturated fatty acid (SFA) was reduced by 17.1% compared with the initial value, resulting in an increase in the proportion of polyunsaturated fatty acids (PUFA) by 4.4%, resulting in an unsaturated fatty acid (UFA) proportion of 90%. There was a significant improvement in the SFA/PUFA ratio by 26% over the baseline, and the omega-6/omega-3 ratio by 8.9% to a value of 3.1:1. The new knowledge from this study is evidence of the positive effect of the low-temperature bleaching process on the fatty acid profile. In contrast, the parameters of the bleaching process itself are not significant.
Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion
The aim of this research was to develop a technology for the production of plant-based burgers (PBBs) based on potato protein, also containing high content of iron and appropriately selected fats. The produced PBBs were characterized in terms of their nutritional and bioactive properties both before and after the in vitro digestion process. It was found that the produced burger was characterized by high protein content, ranging from 20.80 to 22.16 g/100 g. It was also shown to have a high dietary fiber content, ranging from 8.35 to 9.20 g/100 g. The main fraction of dietary fiber in the tested samples was insoluble fiber, which accounted for approximately 89% of the total fiber content. In addition, noteworthy is the high digestibility of the protein, reaching approximately 95% for the potato fiber used in the formulation, and about 85% for the oat fiber. Produced PBBs also provide significant amounts of iron, with the use of an organic iron source greatly increasing its quantity in the final product. The analyzed antioxidant properties before and after the digestion process showed a tenfold increase in biological activity after digestion, indicating that the examined PBBs may counteract oxidative stress. Analyzing the chemical and biological properties, it is impossible not to assess consumer attractiveness. It has been shown that PBB1, which contains potato fiber and powdered sprouts enriched with ferritin, received the highest attractiveness ratings among respondents.
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.
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.
Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties
Effect of gastrointestinal digestion on the stability and cytotoxicity of conventional and pegylated liposomes encapsulated with stigmasterol and its esters
Characterization of Selected Microalgae Species as Potential Sources of Nutrients and Antioxidants
Microalgae are exceptional organisms from a nutritional perspective, boasting an array of bioactive compounds that have long justified their incorporation into human diets. In this study, we explored the potential of five microalgae species: Nannochloropsis sp., Tetraselmis chuii, Chaetoceros muelleri, Thalassiosira weissflogii, and Tisochrysis lutea. We conducted comprehensive analyses of their nutritional profiles, encompassing protein content, individual amino acid composition, mineral and trace element levels, fatty acid profiles (including saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs)), polyphenol compositions, and vitamin B content. The antioxidant activity of the ethanolic extracts was evaluated using two methods: ABTS and DPPH radical scavenging assay. The total protein content of the microalgae ranged from 34.09 ± 0.39% to 42.45 ± 0.18%, with the highest concentration observed in T. weissflogii. Essential amino acids such as histidine, threonine, lysine, valine, isoleucine, leucine, phenylalanine, and methionine were present in concentrations ranging from 0.53 ± 0.02 to 12.55 ± 2.21 g/16 g N. Glutamic acid emerged as the most abundant amino acid, with concentrations ranging from 6.73 ± 0.82 to 12.55 ± 2.21 g/16 g N. Among the microalgae species, T. chuii exhibited the highest concentrations of calcium (Ca) and manganese (Mn), while C. muelleri showed prominence in magnesium (Mg), sodium (Na), and iron (Fe). T. weissflogii stood out for its potassium (K) content, and T. lutea contained notable amounts of copper (Cu), zinc (Zn), and lead (Pb). Regarding fatty acid profiles, Nannochloropsis sp. and T. chuii were predominantly composed of SFA, while C. muelleri and T. weissflogii were rich in MUFA. PUFAs dominated the fatty acid profile of T. lutea, which also exhibited the most diverse range of polyphenolic substances. We also analyzed the B vitamin content, with T. lutea displaying the highest concentrations of niacin (B3) and riboflavin (B2). Antioxidant activity was confirmed for all microalgae tested using DPPH and ABTS radical IC50 (mg/mL) converted to Trolox equivalent (TEAC). These findings underscore the substantial potential of the examined microalgae species as sources of biologically valuable substances characterized by rapid growth and relatively undemanding cultivation conditions.
The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils
Cold-pressed oils are rich sources of bioactive substances, which may protect triacylglycerols from degradation during frying. Nevertheless, these substances may decompose under high temperature. This work considers the content of bioactive substances in blends and their changes during high-temperature heating. Blends of refined rapeseed oil with 5% or 25% in one of three cold-pressed oils (rapeseed, coriander and apricot) were heated at 170 or 200 °C in a thin layer on a pan. All non-heated blends and cold-pressed oils were tested for fatty acid profile, content and composition of phytosterols, tocochromanols, chlorophyll and radical scavenging activity (RSA) analyzed by 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays. Moreover, the stability of phytosterols, tocochromanols, DPPH and ABTS values was determined in heated blends. All tocochromanols were lost during the heating process, in particular, at 200 °C. However, there were some differences between homologues. α-Tocopherol and δ-tocopherol were the most thermolabile and the most stable, respectively. Phytosterols were characterized by very high stability at both temperatures. We observed relationships between ABTS and DPPH values and contents of total tocochromanols and α-tocopherol. The obtained results may be useful in designing a new type of fried food with improved health properties and it may be the basis for further research on this topic.
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 long‐term 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.