Omega-3 emulsion of Rubber <i>(Hevea brasiliensis)</i> seed oil

Abstract

The formulation of omega-3 emulsion using rubber (Hevea Brasiliensis) seed oil based on the best performance of the emulsion in terms of higher viscosity, smaller droplet size, lower moisture content and slightly acidic pH value supported by degree of creaming in varying the type and composition of emulsifier used. Rubber seed oil contains significant value of alpha-linolenic acid which plays an important role in maintaining human health. Therefore, formulation of rubber seed oil emulsion is important to become a new source of omega-3 emulsion instead of fish oil. Rubber seed oil was mixed with distilled water and nonionic emulsifier which were lecithin and span 80 by homogenizer. From the analysis conducted, the best formulation was the emulsion with 50% of distilled water, 6% of lecithin and 47% of rubber seed oil.

Changes in anti-nutrient, phytochemical, and micronutrient contents of different processed rubber (Hevea brasiliensis) seed meals

“…Therefore, this nutrient-dense (rubber seed meal) product can influence food composition by proportion incorporation during product formulation/development. Besides processed rubber seed being consumed in some regions of Indonesia as a staple diet (Lukman, Nurul & Connie, 2018) and in Malaysia as a daily dish (Asam rong) (Siti et al, 2013), there are continued hindrances to its utilization as food in many parts of the world, largely due to the toxicity of the rubber seed, given by the high concentration of anti-nutrients (phytochemicals) and cyanogenic glycoside (Basher & Jumat, 2010). Despite the interference offered by anti-nutrients (phytochemical compounds) in nutrient absorption, which act to reduce the nutrient intake, digestion, and utilization (Popova & Mihaylova, 2019), the exposure to cyanide from intentional or unintentional consumption of food with a high dose of cyanogenic glycoside could lead to acute intoxication characterized by growth retardation and neurological symptoms resulting from tissue damage in the central nervous system (Bolarinwa et al, 2016).…”

Nanoemulsions in Food Industry

“…Generally, the droplet size produced by high-energy approaches is controlled by a balance between two opposing processes that occur within the homogenizer, which are the droplet disruption and droplet coalescence [23]. Smaller droplets can be obtained by increasing the homogenization intensity or duration, increasing the concentration of the used emulsifier or by controlling the viscosity ratio [14,22,24]. The smallest droplet size that can be obtained using certain high-energy device is governed by the flow and force profiles of the homogenizer, the operating conditions such as the energy intensity and duration of the process, the environmental conditions meaning the applied temperature, the sample composition which includes the oil type, emulsifier type and concentrations, and the physicochemical properties of the phases which means the interfacial tension and viscosity [14,25,26].…”

Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content

“…the energy input per unit volume transferred to the sample. Energy density, in turn, depends on treatment intensity and duration (Mohd-Setapar, Nian-Yian, Nuraisha, Kamarudin, & Idham, 2013;Schubert & Engel, 2004;Schubert, Ax, & Behrend, 2003;Stang, Schuchmann, & Schubert, 2001;Wooster, Golding, A C C E P T E D M A N U S C R I P T 4 it has been demonstrated that combined US-HPH processes can be effective in reducing the energy demand for nanoemulsion preparation by using a combination of food-grade synthetic surfactants (Tween 80 and Span 80) with well-known excellent performances under high-energy emulsification (Calligaris et al, 2016). In particular, US and HPH provided in combination at low and medium energy density values led to nanoemulsions with particle size and stability comparable to those prepared by using individual US or HPH at high energy densities.…”