Characteristics of Langmuir monomolecular monolayers formed by the novel oil blends
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| cris.virtual.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtual.author-orcid | 0000-0001-6597-0858 | |
| cris.virtual.author-orcid | 0000-0001-5294-5928 | |
| cris.virtual.author-orcid | 0000-0003-3708-2890 | |
| cris.virtual.author-orcid | 0000-0002-0153-4624 | |
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| dc.abstract.en | The aim of this work was to assess the physical properties of Langmuir monolayers of three new oil blends “RBWg” (obtained by mixing rapeseed oil, black cumin oil, and wheat germ oil), “REp” (rapeseed oil and evening primrose oil), and “CRb” (camelina oil and rice bran oil), as well as to characterize the molecular dynamics of their protons using low-field nuclear magnetic resonance (LF NMR) method. The studied blends are rich in oleic acid (C18:1), linolenic acid (C18:2), and α-linolenic acid (18:3). The chromatographically determined ratio of n6 to n3 fatty acids was found to be in the range of 5.18–5.27. The appropriate n6/n3 fatty acid ratio was also confirmed by FT-IR analysis. The spin–lattice relaxation rate (R 1) and spin–spin relaxation time (R 2) measured by LF NMR method were similar for the RBWg and REp blends but different from the third oil blend (CRb), which indicates lower proton mobility in CRb. The observed changes in the properties of monolayers of oil blends suggest that the refined rice bran oil in the CRb blend also significantly changes the viscoelastic properties of this blend. The results obtained in this study provide a theoretical basis for the development of a well-balanced approach to using oils in food production technology. | |
| dc.affiliation | Wydział Nauk o Żywności i Żywieniu | |
| dc.affiliation.institute | Katedra Fizyki i Biofizyki | |
| dc.affiliation.institute | Katedra Technologii Żywności Pochodzenia Roślinnego | |
| dc.contributor.author | Kamińska, Wiktoria | |
| dc.contributor.author | Cichocki, Wojciech | |
| dc.contributor.author | Baranowska, Hanna Maria | |
| dc.contributor.author | Walkowiak, Katarzyna | |
| dc.contributor.author | Kmiecik, Dominik | |
| dc.contributor.author | Kowalczewski, Przemysław | |
| dc.date.access | 2025-08-19 | |
| dc.date.accessioned | 2025-10-28T13:58:06Z | |
| dc.date.available | 2025-10-28T13:58:06Z | |
| dc.date.copyright | 2023-12-19 | |
| dc.date.issued | 2023 | |
| dc.description.abstract | <jats:title>Abstract</jats:title> <jats:p>The aim of this work was to assess the physical properties of Langmuir monolayers of three new oil blends “RBWg” (obtained by mixing rapeseed oil, black cumin oil, and wheat germ oil), “REp” (rapeseed oil and evening primrose oil), and “CRb” (camelina oil and rice bran oil), as well as to characterize the molecular dynamics of their protons using low-field nuclear magnetic resonance (LF NMR) method. The studied blends are rich in oleic acid (C18:1), linolenic acid (C18:2), and α-linolenic acid (18:3). The chromatographically determined ratio of n6 to n3 fatty acids was found to be in the range of 5.18–5.27. The appropriate n6/n3 fatty acid ratio was also confirmed by FT-IR analysis. The spin–lattice relaxation rate (<jats:italic>R</jats:italic> <jats:sub>1</jats:sub>) and spin–spin relaxation time (<jats:italic>R</jats:italic> <jats:sub>2</jats:sub>) measured by LF NMR method were similar for the RBWg and REp blends but different from the third oil blend (CRb), which indicates lower proton mobility in CRb. The observed changes in the properties of monolayers of oil blends suggest that the refined rice bran oil in the CRb blend also significantly changes the viscoelastic properties of this blend. The results obtained in this study provide a theoretical basis for the development of a well-balanced approach to using oils in food production technology.</jats:p> | |
| dc.description.accesstime | at_publication | |
| dc.description.bibliography | il., bibliogr. | |
| dc.description.finance | publication_nocost | |
| dc.description.financecost | 0,00 | |
| dc.description.if | 2,1 | |
| dc.description.number | 1 | |
| dc.description.points | 70 | |
| dc.description.version | final_published | |
| dc.description.volume | 21 | |
| dc.identifier.doi | 10.1515/chem-2023-0173 | |
| dc.identifier.issn | 2391-5420 | |
| dc.identifier.uri | https://sciencerep.up.poznan.pl/handle/item/5563 | |
| dc.identifier.weblink | https://www.degruyterbrill.com/document/doi/10.1515/chem-2023-0173/html | |
| dc.language | en | |
| dc.relation.ispartof | Open Chemistry | |
| dc.relation.pages | art. 20230173 | |
| dc.rights | CC-BY | |
| dc.sciencecloud | nosend | |
| dc.share.type | OPEN_JOURNAL | |
| dc.subject.en | Langmuir monolayers | |
| dc.subject.en | physicochemical properties | |
| dc.subject.en | edible oils | |
| dc.subject.en | cold-pressed oils | |
| dc.subject.en | molecular properties of oils | |
| dc.subject.en | fatty acid profile | |
| dc.title | Characteristics of Langmuir monomolecular monolayers formed by the novel oil blends | |
| dc.type | JournalArticle | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 1 | |
| oaire.citation.volume | 21 |