Foodomics revealed the effects of ultrasonic extraction on the composition and nutrition of cactus fruit (Opuntia ficus-indica) seed oil

Xue, L.; Qi, Baokun; Zhang, Shuang; Li, Yang

doi:10.1016/j.ultsonch.2023.106459

Cited by 3 publications

(1 citation statement)

References 41 publications

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“…During storage under conditions of increased humidity, the crystallisation of amorphous sugars may occur, which increases the percentage of free fat. During crystallisation, sugar crystals with sharp edges are formed, damaging the fat coatings and causing compressive stresses, which allow the fat to squeeze out to the surface [7,48]. Lactose, as one of the natural components of milk, is probably the sugar that is the most often used to produce the matrix in the spray-drying of milk powders [24,30].…”

Section: Influence Of Storage On Content Of Fatty Acids Extracted Fro...mentioning

confidence: 99%

The Influences of Agglomeration and Storage on the Thermal Properties and Stability of Fats in Infant Formulas

Ostrowska-Ligęza,

Wirkowska-Wojdyła,

Brzezińska

et al. 2024

Applied Sciences

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Agglomeration is a technological process that is widely applied to obtain powdered products with the appropriate shape and particle size and different physical characteristics and stabilities. The purpose of this research was to study the influences of the composition and storage of powdered infant formulas on their thermal behaviours, as analysed by differential scanning calorimetry (DSC); fatty acid compositions, as determined by gas chromatography; and water activity and water content. This study investigated the influence of the storage time (six months) at temperatures of 20–22 °C and air humidities of 42–45% on powder mixtures and agglomerates. The isotherms of the agglomerates presented a shape and course similar to those of the isotherms of the mixtures from which they were obtained. The agglomeration process affected the stability of the fatty acids in the stored powdered infant formulas. The composition of the fatty acids changed during the storage process. The thermal properties of the powdered infant formulas were not significantly influenced by agglomeration. The compositions of the mixtures and agglomerates influenced the shape and course of the DSC diagrams. Using the DSC method, it was determined whether the fat was a natural component of the powder or it was added in the form of fatty acid preparations. Differences were observed between the shape and course of the DSC curves (heating and cooling) obtained for fresh and 6-month-stored mixtures and agglomerates.

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Section: Influence Of Storage On Content Of Fatty Acids Extracted Fro...mentioning

confidence: 99%

The Influences of Agglomeration and Storage on the Thermal Properties and Stability of Fats in Infant Formulas

Ostrowska-Ligęza,

Wirkowska-Wojdyła,

Brzezińska

et al. 2024

Applied Sciences

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Comprehensive Review on Fruit Seeds: Nutritional, Phytochemical, Nanotechnology, Toxicity, Food Biochemistry, and Biotechnology Perspective

Roy,

Sarkar,

Upadhye

et al. 2023

Appl Biochem Biotechnol

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Peptides of yeast Saccharomyces cerevisiae activated by the malt sprout extract: Preparation, identification and bioactivity

Permyakova,

Sergeeva,

Ryabokoneva

et al. 2024

Food Bioscience

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Foodomics revealed the effects of ultrasonic extraction on the composition and nutrition of cactus fruit (Opuntia ficus-indica) seed oil

Cited by 3 publications

References 41 publications

The Influences of Agglomeration and Storage on the Thermal Properties and Stability of Fats in Infant Formulas

The Influences of Agglomeration and Storage on the Thermal Properties and Stability of Fats in Infant Formulas

Comprehensive Review on Fruit Seeds: Nutritional, Phytochemical, Nanotechnology, Toxicity, Food Biochemistry, and Biotechnology Perspective

Peptides of yeast Saccharomyces cerevisiae activated by the malt sprout extract: Preparation, identification and bioactivity

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