In situ quantification of β-carotene partitioning in oil-in-water emulsions by confocal Raman microscopy

Mohamad, Wan Anwar Fahmi Wan; Buckow, Roman; Augustin, Mary Ann; McNaughton, Don

doi:10.1016/j.foodchem.2017.04.086

Cited by 25 publications

(7 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Several inhibitory mechanisms can be proposed. First, it can be hypothesized that, when the emulsions stabilized with the emulsifiers were incubated with the solid films of pure carotenoids, a fraction of the carotenoids could have been incorporated/associated to the fraction of the emulsifiers that remained dispersed in the aqueous medium, becoming not available for the transfer to the lipid droplets. Indeed, the results obtained in this study on the apparent solubility of carotenoids in the emulsifiers confirm that these compounds can associate with PL and BSA .…”

Section: Discussionmentioning

confidence: 99%

Mechanisms Governing the Transfer of Pure and Plant Matrix Carotenoids Toward Emulsified Triglycerides

Goupy

Génot

Hammaz

et al. 2020

Molecular Nutrition Food Res

View full text Add to dashboard Cite

Scope:The study aims to assess the role of factors assumed to be involved in the transfer of carotenoids from plant matrices to dietary emulsions in the upper digestive tract. Methods and Results: Transfer is first measured as a function of time of pure -carotene ( C), lutein (LUT), and lycopene (LYC) to triglyceride (TG) droplets dispersed in water. Then the transfer to TG droplets stabilized with either bovine serum albumin (BSA), phospholipids (PL), or both is measured. Finally, transfer of tomato and spinach puree carotenoids to these emulsions is measured. The maximal transfer efficiency of the pure carotenoids to uncoated emulsions is very efficient, ranging from 59% to 77%. However, it is dramatically impaired, ranging from 0.5% to 31% (p < 0.05), when emulsions are stabilized by the emulsifiers. Conversely, when LUT, and to a less extent C, but not LYC, is provided by the vegetable purees, its maximal transfer efficiency is significantly higher for the coated emulsions than for the uncoated one. Conclusions: Emulsifiers can dramatically impair the transfer of pure carotenoids to emulsion TG while they can facilitate the transfer of carotenoids from plant matrices. This suggests that specific interactions between plant matrix compounds and emulsifiers can enhance the transfer efficiency of carotenoids.

show abstract

Section: Discussionmentioning

confidence: 99%

Mechanisms Governing the Transfer of Pure and Plant Matrix Carotenoids Toward Emulsified Triglycerides

Goupy

Génot

Hammaz

et al. 2020

Molecular Nutrition Food Res

View full text Add to dashboard Cite

show abstract

“…In this range are vibrational modes associated with C-C, C-O, C-H, C-H2, C=C, and C=O bonds (either stretching, twisting, wagging, or deformation vibrations). These relate to lipid species due to a highly non-polar association with highly polarizable C-H and C-C bonds [ 32 ]. After 28 days, the components’ contributions during the ST08 60:40 oleogel development stage ( Figure 2 a,b) were observed, and despite the shift of the small peak position, the main contribution is derived from the γ-oryzanol, whereas the sitosterol’s influence was only seen in the 1440 cm −1 modes.…”

Section: Resultsmentioning

confidence: 99%

Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels

Martins

Cerqueira

Vicente

et al. 2022

Gels

View full text Add to dashboard Cite

Novel fat mimetic materials, such as oleogels, are advancing the personalization of healthier food products and can be developed from low molecular weight compounds such as γ oryzanol and β-sitosterol. Following molecular assembly, the formation of a tubular system ensues, which seems to be influenced by elements such as the oleogelators’ concentration and ratio, cooling rates, and storage periods. Sterol-based oleogels were formulated under distinct environmental conditions, and a comprehensive study aimed to assess the effects of the mentioned factors on oleogel formation and stability, through visual observation and by using techniques such as small-angle X-ray scattering, X-ray diffraction, confocal Raman spectroscopy, rheology, and polarized microscopy. The long, rod-like conformations, identified by small-angle X-ray scattering, showed that different cooling rates influence oleogels’ texture. Raman spectra showed that the stabilization time is associated with the interfibrillar aggregation, which occurred differently for 8 and 10 wt%, with a proven relationship between ferulic acid and the tubular formation. This report gives fundamental insight into the critical point of gelation, referring to the time scale of the molecular stabilization. Our results verify that understanding the structuring mechanisms of oleogelation is decisive for the processing and manufacturing of novel foods which integrate oleogels in their structure.

show abstract

“…CPO is vegetable oil derived from oil palm plants, reddish orange in color obtained from the compression process (extraction) of palm fruit flesh [8]. The main components of palm oil are triglycerides [9], and several components are also found such as carotenoids, tocopherols, tocotrienols, sterols, triteRPenic alcohols, phospholipids, glycolipids, teRPenic hydrocarbons, and aliphatic in palm oil [10]. The content of carotene and tocopherol in palm oil will affect the stability and nutrition of the oil [11].…”

Section: Miniplant Products and Wastes 361 Crude Palm Oilmentioning

confidence: 99%

Technology innovation and business model of palm oil miniplant for food and energy

Setyaningsih

Fahma

Purwoko

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Palm oil is Indonesia’s main export commodity and has many contributions to the economy. Palm Oil Mill is built by private or state-owned company with the minimum capacity of 30 tph and far from smallholder plantations. Transportation costs and delays have caused the quality of fresh fruit bunch decrease and prices have dropped in the farmer level. This study aimed to design a palm oil mini plant by evaluating existing technology, innovating process, and equipment design, also analyzing financial aspect. The methods used in this research were literature study, laboratory test, interview, and observation. The selected process technology was sterilization using steam (t = 90 minutes, T = 130°C, P = 300 kPa), threshing with rotating speed of 21 rpm, heating method in the digester (t = 14 minutes, T = 90°C, v = 23 rpm), extraction of oil palm fruit with a screw press machine (P = 4500 kPa, v = 11 rpm). The process of refining Crude Palm Oil (CPO) gone through 3 stages, namely degumming with water degumming, neutralization using deacidification, and fractionation using the dry method to produce Refined Palm Oil (RPO). Technological innovations were carried out in vertical sterilizers with the addition of water to the sterilizer when loading the fruits, the use of augers and improvements to the sterilization system. The value propositions of palm oil miniplant business model are the ease of bureaucracy, flexibility of small-scale industry, high quality (FFA<5%), and competitive prices. The supply chain flow starts from independent smallholder plantations to oil palm miniplants without going through collectors. The products are CPO, RPO which high antioxidants activity because of tocopherols and carotenoids content, and Palm Kernel (PK). The financial feasibility analysis of palm oil mini plant resulted in an NPV of IDR 15,068,339,048, IRR of 28%, BCR of 11,7 and PBP of 2,8 years. This study showed that the palm oil mill mini plant is financially feasible to build.

show abstract

In situ quantification of β-carotene partitioning in oil-in-water emulsions by confocal Raman microscopy

Cited by 25 publications

References 19 publications

Mechanisms Governing the Transfer of Pure and Plant Matrix Carotenoids Toward Emulsified Triglycerides

Mechanisms Governing the Transfer of Pure and Plant Matrix Carotenoids Toward Emulsified Triglycerides

Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels

Technology innovation and business model of palm oil miniplant for food and energy

Contact Info

Product

Resources

About