<i>Cucumis melo</i> seed oil: agro‐food by‐product with natural anti‐hyperlipidemic potential

Shafi, Afshan; Farooq, Umar; Akram, Kashif; Majeed, Hamid; Hakim, Ayesha; Jayasinghe, Madhura

doi:10.1002/jsfa.12348

Cited by 3 publications

(3 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Shafi et al (2019) reported that the incorporation of more than 25% melon seed oil in yogurt negative impacted sensory properties and consumer acceptability. Other studies also reported the influence of “free” BFAs on the oxidative stability and sensory attributes of food products (Gulzar & Benjakul, 2020).…”

Section: Resultsmentioning

confidence: 99%

“…These novel oil sources are commercialized in the nutraceutical and pharmaceutical markets in different dosage forms, including soft gels, gummies, capsules, and tablets Georges et al (2018). assessed the effects of administering krill oil or a placebo to young athletes for 6 weeks during a clinical trial and found that krill oil-supplemented athletes had higher levels of interleukin-2 production and natural killer cell cytotoxic activity 3 h postexercise, due to the PUFAs in the oil.3.6.1 | Impact of bioactive fatty acids on oxidative stability and sensory qualitiesShafi et al (2019) reported that the incorporation of more than 25% melon seed oil in yogurt negative impacted sensory properties and consumer acceptability. Other studies also reported the influence of "free" BFAs on the oxidative stability and sensory attributes of food products.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Bioactive fatty acids from non‐conventional lipid sources and their potential application in functional food development

Akonjuen

Onuh

Aryee

2023

Food Science & Nutrition

View full text Add to dashboard Cite

There is growing evidence that bioactive fatty acids (BFAs), including eicosapentaenoic acid (EPA; 20:5–3), docosahexaenoic acid (DHA; 22:6–3), and conjugated fatty acids offer multiple biological benefits and constitute ingredients in functional food development. Despite their potential, novel and alternative/nonconventional sources with unique bioactive properties to meet growing demand remain largely unexplored, poorly characterized, and their effects are not well understood. We systematically reviewed the literature to identify studies on alternative sources of BFAs, their functions, extraction, and application in the food and nutraceutical industry. Twenty studies delved into alternate sources such as plants, bacteria, and algae. Six studies found EPA and DHA as the dominant FA in algal sources, while ten studies reported several BFAs from plant sources. Five studies assessed the health benefits of docosapentaenoic acid (DPA), arachidonic acid (ARA), EPA, γ‐linolenic acid (GLA), and linoleic acid (LA). Eleven studies compared the quality of oil recovered by green solvents, pressurized liquid, supercritical fluid, and assisted extraction methods. Three studies assessed the effects of assisted extraction methods and reported that these approaches improved oil yield and quality, but the findings may have limited applicability to other lipid sources. The quality of nonconventional lipids largely depends on extraction techniques. Four studies suggested methods like 1D and 2D NMR spectroscopy, LC‐MS/MS; however, their analytical differences make accurate comparison inadequate. Five studies found that the incorporation of algal and seafood biolipids during product development increased EHA and DHA contents.

show abstract

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Bioactive fatty acids from non‐conventional lipid sources and their potential application in functional food development

Akonjuen

Onuh

Aryee

2023

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…The fatty acid pattern of melon seed oil is mainly characterized by the high content in linoleic acid (51–69%), with a proportion of saturated fatty acids lower than 15% [ 23 ]. This, together with the presence of other bioactive compounds such as sterols or tocopherols, make it a promising source of fat extracted from industrial waste that can be included in meat products to help to reduce the levels of cholesterol, as well as facilitate a consequent decrease in the development of atherosclerosis related to the incidence of coronary diseases [ 24 ]. On the other hand, pumpkin seed oil is also characterized by a high proportion of polyunsaturated fatty acids, ranging from 52.23 to 57.65% [ 25 ], where linoleic acid reaches over 44% and is a good source of other phyto-chemicals and bioactive compounds such as tocopherols, β-carotene, squalene and polyphenolic compounds [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers

Martínez¹,

Pardo²,

Rabadán³

et al. 2023

Foods

View full text Add to dashboard Cite

Meat products such as burgers contain large amounts of saturated fat and are considered unhealthy foods by a society that is increasingly aware of the impact of food on their health, as there is a widespread idea that the consumption of large amounts of saturated fats is related to cardiovascular diseases, some types of cancer and obesity. The main goal of this study was to reformulate deer burgers by replacing the saturated fat from its composition with emulsions of oil extracted from melon and pumpkin seeds. Three emulsions were made with these oils (guar gum and inulin, sodium alginate and maltodextrin) to obtain a solid texture. Then, burgers were elaborated, using the vegetable oil emulsions to replace partially (50%) or totally (100%) the animal fat usually used in their elaboration. Physical parameters such as color and texture, consumer evaluation, proximate analysis and the fatty acid composition obtained by gas chromatography were analyzed. The burgers made with emulsified oils showed a higher weight loss, but with a minor loss of caliber and hardness (p < 0.05). From the sensory point of view, the reformulated burgers were positively valued by consumer judges when external aspect, odor, flavor and texture were evaluated. Furthermore, the addition of oil emulsions results in a lower fat content and in an increment of the proportion of unsaturated fatty acids, especially linoleic acid (p < 0.05). The inclusion of emulsified melon and pumpkin oil in deer burgers leads to an increase in the content of polyunsaturated fatty acids in burgers that, although they showed small differences in texture attributes (especially hardness and cohesiveness), were well valued by consumer judges in all sensory attributes evaluated.

show abstract

Evaluating Green Solvents for Bio-Oil Extraction: Advancements, Challenges, and Future Perspectives

et al. 2023

View full text Add to dashboard Cite

The quest for sustainable and environmentally friendly fuel feedstocks has led to the exploration of green solvents for the extraction of bio-oil from various biomass sources. This review paper provides a comprehensive analysis of the challenges and future research outlooks for different categories of green extraction solvents, including bio-based solvents, water-based solvents, supercritical fluids, and deep eutectic solvents (DES). The background of each solvent category is discussed, highlighting their potential advantages and limitations. Challenges such as biomass feedstock sourcing, cost fluctuations, solvent properties variability, limited compatibility, solute solubility, high costs, and potential toxicity are identified and examined in detail. To overcome these challenges, future research should focus on alternative and abundant feedstock sources, the development of improved solubility and separation techniques, optimization of process parameters, cost-effective equipment design, standardization of DES compositions, and comprehensive toxicological studies. By addressing these challenges and advancing research in these areas, the potential of green extraction solvents can be further enhanced, promoting their widespread adoption and contributing to more sustainable and environmentally friendly industrial processes.

show abstract

Cucumis melo seed oil: agro‐food by‐product with natural anti‐hyperlipidemic potential

Cited by 3 publications

References 21 publications

Bioactive fatty acids from non‐conventional lipid sources and their potential application in functional food development

Bioactive fatty acids from non‐conventional lipid sources and their potential application in functional food development

Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers

Evaluating Green Solvents for Bio-Oil Extraction: Advancements, Challenges, and Future Perspectives

Contact Info

Product

Resources

About