Edible oil to powder technologies: Concepts and advances

Sandhya, K.; Leena, M. Maria; Moses, J.A.; Anandharamakrishnan, C.

doi:10.1016/j.fbio.2023.102567

Cited by 7 publications

(3 citation statements)

References 114 publications

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“…Enriched oils, derived through this process, find diverse applications in areas such as food, aquaculture, and cosmetics. Enriched oils refer to oils that have been enhanced with extra nutrients, like vitamins, minerals, or antioxidants ( Oubannin et al, 2024 ; Sandhya et al, 2023 ; Szabó et al, 2023 ; Vidal et al, 2022 ).…”

Section: Discussionmentioning

confidence: 99%

Optimization of ultrasound-assisted extraction of phenols from Crocus sativus by-products using sunflower oil as a sustainable solvent alternative

Slimani,

Rais,

Mansouri

et al. 2024

Food Chemistry: X

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Section: Discussionmentioning

confidence: 99%

Optimization of ultrasound-assisted extraction of phenols from Crocus sativus by-products using sunflower oil as a sustainable solvent alternative

Slimani,

Rais,

Mansouri

et al. 2024

Food Chemistry: X

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Section: Introductionmentioning

confidence: 99%

“…These powders can be incorporated into a variety of matrices, including smoothies, yogurt, coffee, cookies, and cake mix, to deliver bioactive compounds and enhance the nutritional value of the final product. [15] However, there are not many studies about the influence of different antioxidants in encapsulated CO. Ixtaina et al [16] studied the physicochemical characteristics and the oxidative stability of encapsulated CO in powder microcapsules containing different antioxidants: ascorbyl palmitate (AP), rosemary extract, and a blend of rosemary and chamomile extracts. The addition of 0.5-1 g AP/100 g oil maintained the PV under the recommended limit after 60 days of storage at 25 • C. However, AP is still a synthetic antioxidant that is produced from ascorbic and palmitic acid to form an ester, thereby obtaining a fat-soluble form of vitamin C. Given the concerns about the potential health risks associated with the use of synthetic antioxidants, co-encapsulating CO with natural antioxidants presents an attractive option.…”

Section: Introductionmentioning

confidence: 99%

The prooxidant effect of natural antioxidants combination when co‐encapsulated to chia oil‐based nutraceutical edible powders: More is not always better

Acosta,

Spotti,

Vassallo

et al. 2023

Euro J Lipid Sci & Tech

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Chia oil (CO) is the vegetable source with the highest ω − 3 polyunsaturated fatty acids (PUFAs) proportion known to date (61%–70%). Although this is favorable from a nutritional point of view, higher contents of ω − 3 PUFAs result in shorter shelf life and poorer oxidative stability. The objective of this work was to design edible oil powders of CO co‐encapsulated with commercial antioxidant‐rich sources—containing β‐carotene (BC), astaxanthin (ASX), and vitamin E (VE), either alone or combined (BC–VE and ASX–VE)—to prolong its oxidative stability. To carry out this, spray‐dried microcapsules were produced through oil‐in‐water double‐layered emulsions using whey proteins and pectin. Spray‐dried capsules were stored at 4 and 30°C, and weekly determinations of primary and secondary oxidation compounds were carried out, by measuring peroxide value (PV) and thiobarbituric reactive substances. CO microcapsules with just one commercial antioxidant‐rich source played a key role to keep oxidative indicators below recommended limits (PV < 15 meq kg−1 oil) when storing powders at 30°C, being ASX the best option, whereas there was no significant effect in oxidation when stored at 4°C. Nevertheless, when combining commercial antioxidant sources (BC–VE and ASX–VE), a marked prooxidant effect was observed, exceeding PV threshold at both temperatures after 2 months of storage.Practical Applications: Combination of chia oil and natural antioxidant commercial sources in edible powders constitutes a promising commodity to design potentially anti‐inflammatory nutritional interventions to prevent chronic noncommunicable diseases. This study contributes to show that mixing different antioxidants with chia oil might have a detrimental effect on oil oxidative stability during storage, so caution must be applied when formulating this type of functional ingredients as more is not always better. The goal of this contribution is that it was possible to obtain an easy‐to‐handle powder nutraceutical ingredient containing both chia oil and astaxanthin (using antioxidant concentrations that might have a significant effect on human health) that could be stored at 30°C up to 8 weeks, keeping oxidative indicators below the limits recommended by Codex Alimentarius (peroxide value <15 meq kg−1 oil).

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Coconut: Expanding avenues in processing and an exposition on non‐conventional value‐added products

Kumar,

Negi,

Santhoshkumar

et al. 2024

J Sci Food Agric

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Coconut palm (Cocos nucifera) is a treasured tree of the tropics, with every part put to use. The edible portions are loaded with diverse nutrients and nutraceutical ingredients. While the unique mineral profile of the liquid endosperm, the low‐glycemic inflorescence sap (neera) and the medium‐chain triglyceride fraction of coconut oil are better recognized, other fractions such as the haustorium remain underexplored. Overall, it is evident that, globally, the present status of coconut value addition is conventional, limited to a handful of products, and novel products hold a promising scope. A massive fraction of global coconut production goes for culinary and religious purposes. In the article, value‐added products from coconut are classified into conventional and non‐conventional products, with the latter in focus. Based on the part from which it is collected, all products have been categorized as haustorium‐based, inflorescence‐based, kernel‐based and water‐based products. For each non‐conventional product introduced, its production approach and unique application range are highlighted. Given its health‐promoting capabilities, characteristic sensorial attributes, wide application range and technological advancements, coconuts are increasingly being recognized around the world, even in regions that do not cultivate them; this applies to non‐food products as well. In the context of value‐added products from coconuts, this decade has witnessed a surge in research and commercial interest considering the inclusion of coconut as an ingredient in several food and nutraceutical products. The future will certainly consider regulatory protocols and standards, better documentation of the health impact of coconut‐based diets, and the sustainability of coconut production, processing and consumption. © 2024 Society of Chemical Industry.

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Edible oil to powder technologies: Concepts and advances

Cited by 7 publications

References 114 publications

Optimization of ultrasound-assisted extraction of phenols from Crocus sativus by-products using sunflower oil as a sustainable solvent alternative

Optimization of ultrasound-assisted extraction of phenols from Crocus sativus by-products using sunflower oil as a sustainable solvent alternative

The prooxidant effect of natural antioxidants combination when co‐encapsulated to chia oil‐based nutraceutical edible powders: More is not always better

Coconut: Expanding avenues in processing and an exposition on non‐conventional value‐added products

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