Physicochemical and thermal characteristics of Australian chia seed oil

Microcapsule Techniques to Emphasize Functional Plant Oil Quality and Their Applications in the Food Industry: A Review

Natural functional plant oils (FPOs) have been widely exploited due to their abundant biological activities. However, when exposed to oxygen, light, moisture, and heat, some limitations such as oxidative deterioration, impaired flavor, loss of nutritional value and volatile compounds, and decreased shelf life hinder the widespread application of FPOs in the food industry. Notably, the microencapsulation technique is one of the advanced technologies, which has been used to maintain the biological and physicochemical properties of FPOs. The present review provided a comprehensive overview of the nutrient compositions and functionality of FPOs, preparation techniques for microcapsules, and applications of microencapsulated FPOs (MFPOs) in the food industry. FPOs obtained from a wide range of sources were abundant in bioactive compounds and possessed disease risk mitigation and improved human health properties. The preparation methods of microencapsulation technology included physical, chemical, and physicochemical methods, which had the ability to enhance oxidative stability, functional, shelf life, and thermostability properties of FPOs. In this context, MFPOs had been applied as a fortification in sausage, meat, bakery, and flour products. Overall, this work will provide information for academic fields and industries the further exploration of food and nutriment products.

Moringa oleifera in a modern time: A comprehensive review of its nutritional and bioactive composition as a natural solution for managing diabetes mellitus by reducing oxidative stress and inflammation

Globally, diabetes mellitus (DM) and its complications are considered among the most significant public health problems. According to numerous scientific studies, Plants and their bioactive compounds may reduce inflammation and oxidative stress (OS), leading to a reduction in the progression of DM. Moringa oleifera (MO), widely used in Ayurvedic and Unani medicine for centuries because of its health-promoting characteristics, particularly its ability to control DM and its related complications. MO is a multi-purpose plant that has an impressive range of nutritional components including proteins, amino acids (Essential and non-essential amino acids), carbs, fats, fiber, vitamins, and phenolic compounds. In the modern era, scientists have paid close attention to the anti-diabetic, anti-oxidative and anti-inflammatory attributes and other medicinal properties, of MO leaves and seeds. MO leaves and seeds have modulatory effects on DM that are likely influenced by multiple mechanisms. Some of these mechanisms include direct effects, but other mechanisms involve inhibition the production of inflammatory markers, modulation of the gut microbiome, reduction of OS, enhancement of glucose metabolism through hexokinase and glucose 6-phosphate dehydrogenase, improve insulin sensitivity and glucose uptake in the liver and muscles. Overall, these findings suggest that MO may play a role in lowering the risk of DM and its related outcomes. The purpose of this review is to provide a comprehensive overview of the nutritional and bioactive profiles of MO leaves and seeds, as well as to investigate their possible anti-diabetic effects by modulating oxidative stress and inflammation. Our results indicate that MO may be a beneficial natural resource for management of DM and related issues by lowering oxidative stress and inflammation. Furthermore, studies on MO has yielded promising findings in diabetic animal models, indicating antioxidant and anti-inflammatory properties. However, human trials have shown less solid results, most likely due to a lack of studies, different techniques, and dosages. More clinical research is needed to fully understand MO's anti-diabetic potential, notably in lowering oxidative stress and inflammation, both of which are critical in controlling diabetes complications.

A Comprehensive Review of Phenolic Compounds in Chia Seeds and Their Applications in the Food Industry

Chia seeds (Salvia hispanica L.) have emerged as a significant focus in the food industry due to their rich nutritional profile and health-promoting attributes. They are a major powerhouse of bioactive compounds such as flavonoids, phenolic acids, and tocopherols that have been shown to possess anti-inflammatory, anti-diabetic, anti-cholesterol functions, enhance cognitive performance, and improve heart health. This article provides an in-depth review of the phenolic compounds in chia seeds and various fractions such as oil, and chia meal, their bioaccessibility, along with unique applications in food products. Additionally, 'green techniques' for extracting chia oil, as a sustainable alternative to conventional methods, have also been discussed. The findings presented in this review suggest that chia seeds, due to their bioactive components and versatile functional properties, are well-positioned to be a valuable ingredient in the development of novel foods, contributing to better health outcomes and innovation in food processing.

Explosion-puffing pretreatment effect on the microstructure of Camellia oleifera Abel. seed and the quality of its oil

To improve the extraction process and quality of Camellia oleifera Abel. oil (COO). This study examined the influence of explosion-puffing (EP) pretreatment on the physicochemical properties, characteristic compounds and sensory quality of the COO. The results revealed that the seeds after EP pretreatment had cavities surface, which facilitated the extraction of the COO and the dissolution of bioactive compounds. Compared to the untreated group, the oil yield of the 6-7%/20 min was increased from 71.41 to 88.94%, as well as higher levels of squalene, phytosterol, α-tocopherol, and phenolic acids, leading to an increase in the antioxidant abilities. Moreover, the fatty acid composition in the COO was not significantly affected (P > 0.05). W1C, W5S, W3C, W5C, and W1W were the main sensors to distinguish the flavor profile of the COO. In summary, EP pretreatment may be a promising method for enhancing oil yield and quality of the COO.

High temperature perturbs physicochemical parameters and fatty acids composition of safflower (Carthamus tinctorius L.)

Future climates will realise increasingly frequent extreme weather events, which will impact on the quantum and quality of crop production. While effects of extreme heat on crop production have been well studied hitherto, there remains a dearth of knowledge pertaining to the impacts of extreme heat on grain quality. As such, our purpose here was to evaluate the effects of terminal heat stress on the physicochemical properties and composition of seed oil of safflower plants. Using two contemporary cultivars with varying genetic tolerance to heat stress (Faraman and Sofeh), we found that exposure to extreme heat reduced grain yield by 53-57%. Four fatty acids (palmitic, stearic, oleic and linoleic acid) comprised 96-99% of total fatty acid methyl esters; relative composition varied in response to heat stress and other environmental conditions. In the first experimental year (2017-18), saturated fatty acids in Sofeh and Faraman cultivars increased by 69% and 18% respectively, while unsaturated fatty acids decreased by 9% and 4%, respectively. In the second experimental year (2018-19), saturated fatty acids increased by 10% in Sofeh and by less than 1% in Farman, while unsaturated fatty acids in both cultivars were not significantly altered. Physicochemical parameters differed across years and cultivars; exposure to high temperature increased chlorophyll and carotenoid content in Sofeh, but decreased the said parameters in Faraman. In 2017-18, effects of heat stress on thiobarbituric acid were variable, but in 2018-19, thiobarbituric acid increased in both cultivars. In all cases, saponification and iodine content increased in response to heat stress. In sum, the fatty acid profile of safflower exposed to terminal heat stress was less affected compared with oil physicochemical parameters, due to greater temperature sensitivity of the latter.

Chia (Salvia hispanica L.), a functional 'superfood': new insights into its botanical, genetic and nutraceutical characteristics

BACKGROUND

Chia (Salvia hispanica L.) seeds have become increasingly popular among health-conscious consumers owing to their high content of ω-3 fatty acids, which provide various health benefits. Comprehensive chemical analyses of the fatty acids and proteins in chia seeds have been conducted, revealing their functional properties. Recent studies have confirmed the high ω-3 content of chia seed oil and have hinted at additional functional characteristics.

SCOPE

This review article aims to provide an overview of the botanical, morphological and biochemical features of chia plants, seeds and seed mucilage. Additionally, we discuss the recent developments in genetic and molecular research on chia, including the latest transcriptomic and functional studies that examine the genes responsible for chia fatty acid biosynthesis. In recent years, research on chia seeds has shifted its focus from studying the physicochemical characteristics and chemical composition of seeds to understanding the metabolic pathways and molecular mechanisms that contribute to their nutritional benefits. This has led to a growing interest in various pharmaceutical, nutraceutical and agricultural applications of chia. In this context, we discuss the latest research on chia and the questions that remain unanswered, and we identify areas that require further exploration.

CONCLUSIONS

Nutraceutical compounds associated with significant health benefits, including ω-3 polyunsaturated fatty acids, proteins and phenolic compounds with antioxidant activity, have been measured in high quantities in chia seeds. However, comprehensive investigations through both in vitro experiments and in vivo animal and controlled human trials are expected to provide greater clarity on the medicinal, antimicrobial and antifungal effects of chia seeds. The recently published genome of chia and gene-editing technologies, such as CRISPR, facilitate functional studies deciphering molecular mechanisms of biosynthesis and metabolic pathways in this crop. This necessitates development of stable transformation protocols and creation of a publicly available lipid database, mutant collection and large-scale transcriptomic datasets for chia.

Microencapsulation to Harness the Antimicrobial Potential of Essential Oils and Their Applicability in Dairy Products: A Comprehensive Review of the Literature

This literature review explores cutting-edge microencapsulation techniques designed to enhance the antimicrobial efficacy of essential oils in dairy products. As consumer demand for natural preservatives rises, understanding the latest advancements in microencapsulation becomes crucial for improving the shelf life and safety of these products. The bibliometric analysis utilized in this review highlighted a large number of documents published on this topic in relation to the following keywords: essential oils, AND antimicrobials, AND dairy products, OR microencapsulation. The documents published in the last 11 years, between 2013 and 2023, showed a diversity of authors and countries researching this topic and the keywords commonly used. However, in the literature consulted, no study was identified that was based on bibliometric analysis and that critically evaluated the microencapsulation of essential oils and their antimicrobial potential in dairy products. This review synthesizes findings from diverse studies, shedding light on the various encapsulation methods employed and their impact on preserving the quality of dairy goods. Additionally, it discusses the potential applications and challenges associated with implementation in the dairy industry. This comprehensive analysis aims to provide valuable insights for researchers, food scientists, and industry professionals seeking to optimize the use of essential oils with antimicrobial properties in dairy formulations.

Physicochemical and nutritional profiles of wild adlay (Coix lacryma-jobi Linn) accessions by GC, FTIR, and spectrophotometer

Purpose of current study was to determine physicochemical, triglyceride composition, and functional groups of wild adlay accessions (brown, black, yellow, grey, green, off white, and purple) to find out its scope as cereal crop. Triglycerides, minerals and functional groups were determined through Gas chromatography, spectrophotometer and Fourier Transform Infrared (FTIR) spectrophotometer respectively. Results revealed variation among bulk densities, specific densities, percent empty spaces, and corresponding grain counts per 10 g of sample are useful in distinguishing brown, black, yellow, grey, green, off white, and purple wild adlay accessions. Specific density and grain count per 10 g sample was significantly related. No statistical relationship exists among the pronounced physical characteristics. Brown adlay expressed the highest protein, fat, and fiber contents 15.82%, 4.76% and 2.37% respectively. Protein, fat, ash, and fiber percent contents were found comparable to cultivated adlay. Spectrophotometric analysis revealed macro elements including phosphorus, potassium, calcium, and sodium in the range 0.3% - 2.2% and micro elements boron, iron, copper, zinc, and manganese in the range 1.6 mg/kg - 20.8 mg/kg. Gas chromatography showed polyunsaturated fatty acids (PUFA) constitute the primary fraction (39% ± 7.2) of wild adlay triglycerides. Linoleic and palmitic acids were present as prominent fatty acids, 43.5% ±1.4 and 26.3% ±1.4 respectively. Infra-red frequencies distinguished functional groups in narrow band and fingerprint region of protein in association with out of plane region leading to structural differences among adlay accessions. Comparison of major distinguishing vibrational frequencies among different flours indicated black adlay containing highest functional groups appeared promising for varietal development.

Optimizing niger seed (Guizotia abyssinica) oil quality: A comprehensive analysis of infrared-heat induced changes in bioactive profile, physiochemical attributes, and oxidative stability

Infrared heating (IRH) at 140, 160, and 180°C for varying durations (5, 10, and 15 min) was employed for improving the niger (Guizotia abyssinica) seed oil (NSO) quality for diverse food applications. The study explored changes in phenolic profile, oxidative stability index (OSI), tocopherols, phytosterols, fatty acid profiles, and physicochemical attributes of NSO. Upon IRH at 180°C for 10 min, the oil yield, total phenolic, and flavonoid contents increased from 33.09% to 40.56%, 6.67 to 173.62 mg GAE/kg, and 24.76 to 120.64 mg QE/kg, respectively. The viscosity, chlorophylls, carotenoids, radical scavenging activity, OSI, caffeic, protocatechuic, vanillic, and syringic acids were highest upon IRH at 180°C for 15 min. The tocopherols and phytosterols initially augmented while decremented upon raising IRH conditions. The infrared spectra indicated no adverse impact of IRH on NSO quality. The appropriate IRH conditions can be considered for improving NSO quality and making it valuable for various edible products.

Physicochemical and Nutritional Properties of Vegetable Oils from Brazil Diversity and Their Applications in the Food Industry

In this study, the oils of açaí, passion fruit, pequi, and guava were submitted to physicochemical analysis to investigate their potential application in the food industry. Gas chromatography associated with mass spectroscopy showed that oleic and linoleic acids are mainly responsible for the nutritional quality of açaí, passion fruit, pequi, and guava oils, which exhibited 46.71%, 38.11%, 43.78%, and 35.69% of the former fatty acid, and 18.93%, 47.64%, 20.90%, and 44.72% of the latter, respectively. The atherogenicity index of the oils varied from 0.11 to 0.65, while the thrombogenicity index was 0.93 for açaí, 0.35 for guava, and 0.3 for passion fruit oils, but 1.39 for pequi oil, suggesting that the use of the first three oils may lead to a low incidence of coronary heart disease. Thermogravimetry showed that all tested oils were thermally stable above 180 °C; therefore, they can be considered resistant to cooking and frying temperatures. In general, the results of this study highlight possible applications of these oils in the food industry, either in natura or in typical food production processes.

The nutritional profile of chia seeds and sprouts: tailoring germination practices for enhancing health benefits-a comprehensive review

Chia seeds have gained significant attention due to their unique composition and potential health benefits, including high dietary fibers, omega-3 fatty acids, proteins, and phenolic compounds. These components contribute to their antioxidant, anti-inflammatory effects, as well as their ability to improve glucose metabolism and dyslipidemia. Germination is recognized as a promising strategy to enhance the nutritional value and bioavailability of chia seeds. Chia seed sprouts have been found to exhibit increased essential amino acid content, elevated levels of dietary fiber and total phenols, and enhanced antioxidant capability. However, there is limited information available concerning the dynamic changes of bioactive compounds during the germination process and the key factors influencing these alterations in biosynthetic pathways. Additionally, the influence of various processing conditions, such as temperature, light exposure, and duration, on the nutritional value of chia seed sprouts requires further investigation. This review aims to provide a comprehensive analysis of the nutritional profile of chia seeds and the dynamic changes that occur during germination. Furthermore, the potential for tailored germination practices to produce chia sprouts with personalized nutrition, targeting specific health needs, is also discussed.

Chia seeds ameliorate cardiac disease risk factors via alleviating oxidative stress and inflammation in rats fed high-fat diet

Obesity upsurges the risk of developing cardiovascular disease, primarily heart failure and coronary heart disease. Chia seeds have a high concentration of dietary fiber and increased concentrations of anti-inflammatoryand antioxidant compounds. They are used for weight loss plus enhancing blood glucose and lipid profile. The current perspective was commenced to examine the protective influence of chia seeds ingestion on cardiovascular disease risk factors in high-fat diet-fed rats. Forty male albino rats (with an initial body weight of 180-200 g) were used in this study. Rats were randomly and equally divided into 4 groups: Group I was the control group and group II was a control group with chia seeds supplementation. Group III was a high-fat diet group (HFD) that received HFD for 10 weeks and group IV was fed on HFD plus chia seeds for 10 weeks. In all groups Echocardiographic measurements were performed, initial and final BMI, serum glucose, AC/TC ratio, lipid profile, insulin (with a computed HOMA-IR), creatinine phosphokinase-muscle/brain (CPK-MB), CRP, and cardiac troponin I (cTnI) and MAP were estimated. Whole heart weight (WHW) was calculated, and then WHW/body weight (BW) ratio was estimated. Eventually, a histopathological picture of cardiac tissues was performed to assess the changes in the structure of the heart under Haematoxylin and Eosin and Crossmon's trichrome stain. Ingestion of a high diet for 10 weeks induced a clear elevation in BMI, AC/ TC, insulin resistance, hyperlipidemia, CRP, CPK-MB, and cTnI in all HFD groups. Moreover, there was a significant increase in MAP, left ventricular end diastolic diameter (LVEDD), and left ventricular end systolic diameter (LVESD). Furthermore, histological cardiac examination showed structural alteration of the normal structure of the heart tissue with an increase in collagen deposition. Also, the Bcl-2 expression in the heart muscle was significantly lower, but Bax expression was significantly higher. Chia seeds ingestion combined with HFD noticeably ameliorated the previously-recorded biochemical biomarkers, hemodynamic and echocardiography measures, and histopathological changes. Outcomes of this report reveal that obesity is a hazard factor for cardiovascular disease and chia seeds could be a good candidate for cardiovascular system protection.

Encapsulation efficiency and fatty acid analysis of chia seed oil microencapsulated by freeze-drying using combinations of wall material

Chia seed oil (CSO) was encapsulated using whey protein concentrate (WPC) and modified tapioca starch (MTS) through freeze-drying. A central composite design was used to evaluate the effect of independent variables (MTS:WPC ratio, homogenization pressure, and oil content). Encapsulation efficiency (EE) and α-linolenic acid content (ALA) were evaluated for all runs. The results showed that higher MTS ratios led to maximum ALA retention, while higher WPC ratios led to maximum EE. The optimized conditions resulted in high EE (97 %), ALA content (59.54 %), and a Ω-3:Ω-6 ratio (3.34). The fatty acid composition, oxidative and thermal stability showed that the MTS:WPC ratio of 25:75 was the best combination for encapsulating CSO. The encapsulated CSO with a balanced Ω-3:Ω-6 ratio can be used as a functional ingredient in foods for health benefits.

Nutritional Value, Volatile Components, Functional Metabolites, and Antibacterial and Cytotoxic Activities of Different Parts of Millettia speciosa Champ., a Medicinal and Edible Plant with Potential for Development

Highly nutritious traditional plants which are rich in bioactive substances are attracting increasing attention. In this study, the nutritional value, chemical composition, biological activities, and feed indices of different parts of Millettia speciosa were comprehensively evaluated. In terms of its nutritional value, this study demonstrated that the leaves, flowers and seeds of M. speciosa were rich in elements and amino acids; the biological values (BVs) of these ingredients ranged from 85% to 100%, showing the extremely high nutritional value of this plant. GC-MS analysis suggested that the main chemical components of the flower volatile oil were n-hexadecanoic acid (21.73%), tetracosane (19.96%), and pentacosane (5.86%). The antibacterial activities of the flower and seed extracts were significantly stronger than those of the leaves and branches. The leaf extract displayed the strongest antifungal activities (EC50 values: 18.28 ± 0.54 μg/mL for Pseudocryphonectria elaeocarpicola and 568.21 ± 33.60 μg/mL for Colletotrichum gloeosporioides) and were the least toxic to mouse fibroblasts (L929) (IC50 value: 0.71 ± 0.04 mg/mL), while flowers were the most toxic (IC50 value: 0.27 ± 0.03 mg/mL). In addition, the abundance of fiber, protein, mineral elements, and functional metabolite contents indicated the potential applicability of M. speciosa as an animal feed. In conclusion, as a traditional herbal plant used for medicinal and food purposes, M. speciosa shows potential for safe and multifunctional development.

Extraction method impact on the physicochemical characteristics of lipids from chia nutlets applicable to long-term storage studies

Lipids are relevant during the seed aging process, for which it is pertinent to choose an extraction method that does not alter their nature. Thus, three methods were applied to extract lipids from chia seeds: one used as reference (Soxhlet) and two at room temperature using hexane/ethanol (COBio) and hexane/isopropanol (COHar). The fatty acid composition and the tocopherol content of the oils were analyzed. Also, their oxidative status through the peroxide index, conjugated dienes and trienes, and malondialdehyde were determined. Besides, biophysical techniques, such as DSC and FT-IR, were applied. The extraction yield was not affected by the extraction method, while the fatty acid composition presented slight differences. Despite the high content of PUFAs, the oxidation level was low in all cases, especially in COBio, associated with the high content of α-tocopherol. DSC and FT-IR outcomes coincided with those obtained by conventional studies, resulting in efficient and fast characterization tools.

Quality Evaluation of Hainan Robusta Coffee Bean Oil Produced by Ultrasound Coupled with Coconut Oil Extraction

This study investigates the treatment of coconut oil using thermosonic treatment in combination with green coffee beans. Under a defined ratio of coconut oil to green coffee beans, the effect of different thermosonic time on the quality parameters, active substance content, antioxidant capacity, and thermal oxidative stability of coconut oil were investigated as a strategy to potentially improve the quality of oil. Results showed that the β-sitosterol content of CCO (coconut coffee oil) treated with the thermal method combined with green coffee bean treatment reached up to 393.80 ± 11.13 mg/kg without affecting the lipid structure. In addition, DPPH clearance equivalents increased from 5.31 ± 1.30 mg EGCG/g to 71.34 ± 0.98 mg EGCG/g, and the ABTS clearance equivalent was 45.38 ± 0.87 mg EGCG/g versus 0 for the untreated sample. The improvement in thermal oxidation stability of treated coconut oil is also significant. The TG (Thermogravimetry) onset temperature was elevated from 277.97 °C to 335.08 °C and the induction time was elevated up to 24.73 ± 0.41 h from 5.17 ± 0.21 h. Thermosonic treatment in combination with green coffee beans is an ideal option to improve the quality of coconut oil. The results of this article provide new ideas for the development of plant-blended oil products and the new utilization of coconut oil and coffee beans.

Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil

Cashew nut kernel oil (CNKO) is an important oil source from tropical crops. The lipid species, composition, and relative content of CNKO were revealed using ultra high performance liquid chromatography time-of-flight tandem mass spectrometry (UPLC-TOF-MS/MS), and the physicochemical properties, functional group structure, and oxidation stability of CNKO at different pressing temperatures were characterized using a near infrared analyzer and other methods. The results showed that CNKO mainly consisted of oleic acid (60.87 ± 0.06%), linoleic acid (17.33 ± 0.28%), stearic acid (10.93 ± 0.31%), and palmitic acid (9.85 ± 0.04%), and a highly unsaturated fatty acid (78.46 ± 0.35%). In addition, 141 lipids, including 102 glycerides and 39 phospholipids, were identified in CNKO. The pressing temperature had a significant effect on the physicochemical properties of cashew kernels, such as acid value, iodine value, and peroxide value, but the change in value was small. The increase in pressing temperature did not lead to changes in the functional group structure of CNKO, but decreased the induction time of CNKO, resulting in a decrease in their oxidative stability. It provided basic data support to guide subsequent cashew kernel processing, quality evaluation, and functional studies.

Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production

The increasing demand for superfoods has resulted in an increase in chia seeds consumption. The reintroduction of this ancient crop in agriculture is useful to ensure food security since it can grow in high-stress conditions. The current study aimed to characterize chia seeds, cold-pressed oil, and defatted cake (the oil extraction by-product) to improve their value and to meet consumer's expectations (low-fat products). Chia seeds presented a significantly higher energy value than cake (444 vs. 284 kcal/100 g, respectively) due to fat removal (33 vs. 7%). The cake showed higher contents of total minerals (6 vs. 5%), protein (27 vs. 18%), and fiber (48 vs. 38%) in comparison to the seeds, and was hence considered a promising food ingredient. The major fatty acid in oil, seeds, and cake was α-linolenic acid (62-66%), and the vitamin E content was 409, 200, and 44 mg/kg, respectively. The major amino acid in the seeds and cake was glutamic acid (49 vs. 36 mg/g). The oil had a low oxidative stability (1 h), and the total phenolics content was 1.3 mg gallic acid equivalents/100 g. Chia cake incorporation in food formulations will follow consumer's interests, and the obtained oil can be used to improve the oil supply for different applications. This approach adds value to the concept of "one health" since it includes the culture, the environment, and the consumers.

Chia (Salvia hispanica L.) Seed Germination: a Brief Review

Chia (Salvia hispanica L.) is a seed native to northern Mexico and southern Guatemala that has started to be consumed in recent years in other regions of the world owing to its nutritional and functional properties. Germination of chia seeds seems to be able to further improve these properties, and it has been the subject of some studies. In general, germination has proven to be a simple and inexpensive process capable of improving the content of phenolic compounds and the antioxidant capacity of foods, as well as reducing antinutritional factors that interfere with nutrient absorption. A particular characteristic of chia seeds is that they produce mucilage when they are hydrated. For this reason, the germination conditions of the seed need to be adapted. The nutritional guidelines of some countries, such as Brazil, Germany and Sweden, recommend that the diet of the population should be more plant-based, thus encouraging the consumption of foods with a high content of bioactive compounds and nutrients, e.g., germinated seeds. This review briefly explored the germination conditions of chia seeds as well as the changes in phytonutrient content and antinutritional factors after their germination process. The main information available in the literature is that germination of chia seeds can increase the contents of protein, fiber, and total phenolic compounds. As a conclusion, germination of chia seeds is favorable for increasing their health benefits and nutritional value. However, chia germination parameters should be adjusted and microbiological risks should be properly evaluated.

Comparative Analysis of Antioxidants Activity of Indigenously Produced Moringa Oleifera Seeds Extracts

Medicinal plants are used to control and remediate oxidative stress related diseases caused by free radicals. Thus, these plants find their use as remedy. Moringa oleifera is an extremely valued plant for its medicinal properties. Herein, two indigenously produced accessions of Moringa oleifera seeds [originated from Multan (M-Mln) and India (PKM1)] were investigated for their antioxidant properties by 2.2-Diphenyl-1picrylhydrazyl (DPPH) assay, total phenolics content and total flavonoids content. The presence of various phenolics as well as flavonoids was further confirmed by high performance liquid chromatography. Moreover, fourier transform infrared spectroscopy detected the presence of various functional groups. In conclusion, these findings revealed that the methanol extract of M-Mln variety seeds showed high antioxidant potential, having IC50 value of 84 μg/ml. While, hexane extract of PKM1 showed least activity. The methanol extract of M-Mln was found to show highest total phenolics content as 33.83 ± 1.19 mg GAE/g. The methanol extract of M-Mln was found to show highest total flavonoids content as 76.07 ± 1.10 mg CAE/g. The hexane extract of PKM1 was found to show least total flavonoids content as 22.47 ± 1.70 mg CAE/g. The detection of phenolics (ferulic acid, caffeic acid, chlorogenic acid, coumaric acid, and gallic acid) as well as flavonoids (catechin and quercetin) revealed the potential of methanol extracts of both varieties as a good source of antioxidants. The results indicated the importance of seed extracts in the treatment of oxidative stress related diseases. In future, the use of natural antioxidants will prevent the progression of diseases.

Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia

A growing number of consumers now consider the consumption of processed meat products to be an essentially unhealthy habit. Hence, the reformulation of meat products is crucial. In this regard, the aim of this study is to reformulate "fuet", a traditional Spanish dried sausage, by replacing the pork fat with emulsified seed oils (50-50%, 25-75% and 0-100%). Four seed oils were evaluated, including commercial seeds (poppy and chia) and other seeds considered subproducts (melon and pumpkin). Physical parameters, nutritional quality and consumer evaluation of the reformulated dried sausages were analyzed. Additionally, we considered the effects of food neophobia on consumer evaluation. The resulting fuets had a higher concentration of linoleic and linolenic acids, which varied according to the oil used. In the sensory analysis, non-neophobic consumers showed higher preference for the reformulated fuets, while all consumers gave their highest ratings to the fuets produced with pumpkin seed oil.

Repurposing chia seed oil: A versatile novel functional food

Chia seed oil (CSO) has been recently gaining tremendous interest as a functional food. The oil is rich in with polyunsaturated fatty acids (PUFAs), especially, alpha linolenic acid (ALA), linoleic acid (LA), tocopherols, phenolic acids, vitamins, and antioxidants. Extracting CSO through green technologies has been highly efficient, cost-effective, and sustainable, which has also shown to improve its nutritional potential and proved to be eco-friendly than any other traditional or conventional processes. Due to the presence of valuable bioactive metabolites, CSO is proving to be a revolutionary source for food, baking, dairy, pharmaceutical, livestock feed, and cosmetic industries. CSO has been reported to possess antidiabetic, anticancer, anti-inflammatory, antiobesity, antioxidant, antihyperlipidemic, insect-repellent, and skin-healing properties. However, studies on toxicological safety and commercial potency of CSO are limited and therefore the need of the hour is to focus on large-scale molecular mechanistic and clinical studies, which may throw light on the possible translational opportunities of CSO to be utilized to its complete potential. In this review, we have deliberated on the untapped therapeutical possibilities and novel findings about this functional food, its biochemical composition, extraction methods, nutritional profiling, oil stability, and nutraceutical and pharmaceutical applications for its health benefits and ability to counter various diseases.

Effect of Chia Seed as Egg Replacer on Quality, Nutritional Value, and Sensory Acceptability of Sponge Cake

This study aimed to make a cake by incorporating chia seed flour (CSF) at 0, 3, 5, and 7% with egg replacement at 0, 25, 50, and 100%, respectively. The addition of CSF increased the total proteins, fats, and mineral contents. However, cake volume, uniformity, and symmetry were lowered significantly ( $p>0.05$ ) at an elevated level (5% and 7%) of CSF. Similarly, the cake depicted relatively higher textural hardness, springiness, cohesiveness, and chewiness upon addition of CSF. The higher substitution of CSF resulted in darker crust and crumb with lower sensory acceptability by the panelists, though the 3% CSF addition did not compromise the cake acceptance. Nonetheless, there were a significant rise in total phenolics and better antioxidant activity with CSF, measured as free radical scavenging activity. Most importantly, a massive rise in unsaturated fatty acids (ω-3, ω-6) and the simultaneous decline in total cholesterol were detected with increasing substitution of CSF.

Physicochemical Characterization of Novel Epoxidized Vegetable Oil from Chia Seed Oil

In this study, a novel epoxidized vegetable oil (EVO) from chia seed oil (CSO) has been obtained, with the aim to be employed in a great variety of green products related to the polymeric industry, as plasticizers and compatibilizers. Previous to the epoxidation process characterization, the fatty acid (FA) composition of CSO was analyzed using gas chromatography (GC). Epoxidation of CSO has been performed using peracetic acid formed in situ with hydrogen peroxide and acetic acid, applying sulfuric acid as catalyst. The effects of key parameters as temperature (60, 70, and 75 °C), the molar ratio of hydrogen peroxide:double bond (H2O2:DB) (0.75:1.0 and 1.50:1.0), and reaction time (0-8 h) were evaluated to obtain the highest relative oxirane oxygen yield (Yoo). The evaluation of the epoxidation process was carried out through iodine value (IV), oxirane oxygen content (Oo), epoxy equivalent weight (EEW), and selectivity (S). The main functional groups were identified by means of FTIR and 1H NMR spectroscopy. Physical properties were compared in the different assays. The study of different parameters showed that the best epoxidation conditions were carried out at 75 °C and H2O2:DB (1.50:1), obtaining an Oo value of 8.26% and an EEW of 193 (g·eq-1). These high values, even higher than those obtained for commercial epoxidized oils such as soybean or linseed oil, show the potential of the chemical modification of chia seed oil to be used in the development of biopolymers.

Effects of Geographic Region and Cultivar on Fatty Acid Profile and Thermal Stability of Zanthoxylum bungeanum Seed Oil

Fatty acid profile and thermal stability of 7 varieties zanthoxylum bungeanum (GZF, GDJ, CJJ, SHY, SMN, SJY, GTS) seed oils (ZBO) were studied. Fatty acid profile, thermal stability were determined using gas chromatography equipped with flame ionization detector (GC-FID) and thermogravimetry analysis (TGA), respectively. Chemical properties, total phenolics and antioxidant activities of ZBO were determined as well. Palmitoleic acid and oleic acid (OA) were the dominant fatty acids, the ratio of ω-6/ω-3 polyunsaturated fatty acids (PUFA) of ZBO ranged from 0.66 ± 0.01 to 1.17 ± 0.01, seven varieties ZBO showed a higher thermal stability, with the 50% mass loss temperature ranged from 397.35 ± 4.02°C to 412.50 ± 2.35°C, GZF seed oil showed a balance fatty acid profile, the ratio of ω-6/ω-3 PUFA was 0.90 ± 0.01, GDJ seed oil showed a higher thermal stability, which the 50% mass loss temperature was 412.50 ± 2.35°C. These results suggested that fatty acid profile and thermal stability of ZBO were affected by cultivars and geographic region, and it may serve as a functional dietary oil.

Characterization of a novel squalene-rich oil: Pachira macrocarpa seed oil

Pachira macrocarpa is a woody oil crop with high economic and ornamental value. Although P. macrocarpa seeds are rich in oil, little information has been reported about its characterization. In this study, the fatty acids, minor components (tocopherols, squalene, phytosterols, and total phenols), antioxidant activity, cytotoxicity, thermal, and rheological behavior of the P. macrocarpa seed oil (PSO) were investigated for the first time. The results showed that the seeds contained 43.34% lipid, which was mainly composed of palmitic acid (49.96%), linoleic acid (31.22%), and oleic acid (13.48%). The contents of tocopherols, squalene, phytosterols, and total phenols in PSO were 42.01 mg/100 g, 96.78 mg/100 g, 119.67 mg/100 g, and 3.79 mg GAE/100 g, respectively. PSO showed relatively strong DPPH radical scavenging capacity (93.47 µmol TE/100 g) and high melting point (20.8°C). In addition, the oil exhibited Newtonian flow behavior and was not toxic to normal L929 cells at concentrations of 500-8000 µg/ml. As a whole, PSO may be considered as a valuable source for new multipurpose products for industrial utilization. PRACTICAL APPLICATION: Pachira macrocarpa is a woody oil crop and its seeds are rich in oil. Our study has investigated the physicochemical properties and chemical composition of the P. macrocarpa seed oil (PSO). The present study revealed PSO had potential as an edible oil, and it may be considered as a valuable source for new multipurpose products for food industrial utilization.

Profiling of Lipids, Nutraceuticals, and Bioactive Compounds Extracted from an Oilseed Rich in PUFA

Polyunsaturated fatty acid (PUFA) rich vegetable oils are nutritionally and economically important agriculture based commodities. The lipid profile, nutraceutical content, and antioxidant activity of Indian chia seed oil (CSO) were analysed and compared with PUFA rich vegetable oils. The total oil content was 28% (w/w) with α-linolenic acid (ALA; 65%) as the predominant fatty acid and a n-3/n-6 ratio of 3.5. The tocopherol content was 144 mg/kg of oil, with γ + β being the most abundant. The squalene content was 178.47 mg/100 g of oil, and the total phenolic content was 0.014 mg GAE/g of oil. The identity of major polyphenols in the methanolic extract of CSO were established by LC-HRMS. FTIR spectra of CSO exhibited characteristic features that were identical to other PUFA rich oils. Results demonstrate that the Indian CSO is an excellent source of essential fatty acids and key nutraceuticals.

Analysis of Free Sugars, Organic Acids, and Fatty Acids of Wood Apple (Limonia acidissima L.) Fruit Pulp

Wood apple (Limonia acidissima L.) is an underutilized, fruit-yielding tree that is native to India and Sri Lanka. Wood apple trees are also cultivated in India, Sri Lanka, Bangladesh, Myanmar, Thailand, Malaysia, Vietnam, Kampuchea, Laos, and Indonesia for delicious fruits and medicinal purposes. The major objective of the present work was the analysis of the nutritional status of wood apple fruit pulp.The fruits are rich in total carbohydrates (24.74 ± 0.19%), total proteins (9.30 ± 0.16%), oil (0.99 ± 0.01%), fiber (3.32 ± 0.02%), and ash (2.73 ± 0.12%). Further analysis and quantification of free sugars, organic acids, and fatty acid methyl esters were carried out by using high-performance liquid chromatography (HPLC) and gas chromatographic (GC) methods. In total, five sugars and nine organic acids were detected and quantified. The predominant sugars were fructose (16.40 ± 0.23%) and glucose (14.23 ± 0.10%), whereas the predominant organic acids were D-tartaric (4.01 ± 0.03%), ascorbic (4.51 ± 0.05%), and citric acid (4.27 ± 0.04%). The oil content of fruit pulp was 0.99 ± 0.01% and GC-MS analysis revealed that, it comprise of 16 fatty acid methyl esters. The percentage of saturated fatty acids were 32.17 ± 0.35%, that includes palmitic (18.52 ± 0.12%) and stearic acids (9.02 ± 0.08%), whereas, the unsaturated fatty acids were 51.98 ± 0.94%, including oleic acid (23.89 ± 0.06%), α-linolenic acid (16.55 ± 0.26%), linoleic acid (10.02 ± 0.43%), and vaccenic acid (1.78 ± 0.23%).

Assessment of the Phytochemical and Nutrimental Composition of Dark Chia Seed (Salvia hispánica L.)

Chia seeds are rich sources of different macro and micronutrients associated with health benefits; thus, they may be considered as a functional food. However, the composition depends on the variety, origin, climate and soil. Here, we show a comprehensive characterization of extractable and non-extractable phenolic compounds of dark chia seed Salvia hispanica L. using high-performance liquid chromatography-electrospray ionization-quadrupole time-of-flight (HPLC-ESI-QTOF) and discuss potential health benefits associated with the presence of a number of nutritional and bioactive compounds. We report that dark chia from Jalisco is a high-fiber food, containing omega-3 polyunsaturated fatty acids, essential amino acids (phenylalanine and tryptophan), and nucleosides (adenosine, guanidine and uridine), and rich in antioxidant phenolic compounds, mainly caffeic acid metabolites. Our data suggest that chia seeds may be used as ingredients for the development of functional foods and dietary supplements.

Chia seeds oil enriched with phytosterols and mucilage as a cardioprotective dietary supplement towards inflammation, oxidative stress, and dyslipidemia

Introduction: Non-communicable diseases are a cluster of metabolic diseases, which include type-2 diabetes, cancer, and cardiovascular diseases (CVDs). The aim of the current research was to incorporate dietary fibers (mucilage) and phytosterol for enriching chia seeds oil for producing new dietary supplements for cardio-protection from oxidative stress, inflammation, and dyslipidemia. Methods: Fatty acids profile, phytosterols, and phenolic compounds content of the prepared dietary supplement were assessed. The cardioprotective potency of the dietary supplement was evaluated in rats fed on a high-fat diet for a month. Biochemical parameters related to inflammation, oxidative stress, lipid profile, cardiac enzymes, and kidney function were determined in all rats. Results: The results revealed that dietary supplement was rich in omega-3 fatty acids. Beta-sitosterol and campesterol were the major phytosterols in chia seeds oil dietary supplement. Phenolic compounds were present by 25.9 ± 1.202 mg gallic acid equivalent (GAE)/g dietary supplements. Rats fed on the high-fat diet showed significant elevation (P < 0.05) in inflammatory markers, oxidative stress, dyslipidemia, and cardiac enzymes in association with the elevation of kidney function compared with normal rats. Administration of both doses of dietary supplement significantly (P < 0.05) improved all the studied biochemical parameters. The high dose of the dietary supplement was promising in the reduction of inflammatory markers, oxidative stress, and improved dyslipidemia in accordance with the reduction of all cardiac enzymes and kidney function. Conclusion: Dietary supplements investigated in the current research showed cardioprotective potency through its anti-inflammatory and dyslipidemic activities, which may be attributed to the presence of phenolic compounds, omega-3 fatty acids, phytosterols, and soluble dietary fibers.

Anti-Cancer Properties of Coix Seed Oil against HT-29 Colon Cells through Regulation of the PI3K/AKT Signaling Pathway

This study aims to observe the effects of coix seed oil (CSO) on HT-29 cells and investigate its possible regulation mechanism of the PI3K/Akt signaling pathway. Fatty acid analysis showed that coix seed oil mainly contains oleic acid (50.54%), linoleic acid (33.76%), palmitic acid (11.74%), and stearic acid (2.45%). Fourier transform infrared results found that the fatty acid functional groups present in the oil matched well with the vegetable oil band. The results from CCK-8 assays showed that CSO dose-dependently and time-dependently inhibited the viability of HT-29 cells in vitro. CSO inhibited cell viability, with IC₅₀ values of 5.30 mg/mL for HT-29 obtained after 24 h treatment. Morphological changes were observed by apoptotic body/cell nucleus DNA (Hoechst 33258) staining using inverted and fluorescence microscopy. Moreover, flow cytometry analysis was used to evaluate the cell cycle and cell apoptosis. It showed that CSO induced cell apoptosis and cycle arrest in the G₂ phase. Quantitative real-time PCR and Western blotting revealed that CSO induced cell apoptosis by downregulating the PI3K/AKT signaling pathway. Additionally, CSO can cause apoptosis in cancer cells by activating caspase-3, up-regulating Bax, and down-regulating Bcl-2. In conclusion, the results revealed that CSO induced G₂ arrest and apoptosis of HT-29 cells by regulating the PI3K/AKT signaling pathway.

Color Index of Transformer Oil: A Low-Cost Measurement Approach Using Ultraviolet-Blue Laser

The color of transformer oil can be one of the first indicators determining the quality of the transformer oil and the condition of the power transformer. The current method of determining the color index (CI) of transformer oil utilizes a color comparator based on the American Society for Testing and Materials (ASTM) D1500 standard, which requires a human observer, leading to human error and a limited number of samples tested per day. This paper reports on the utilization of ultra violet-blue laser at 405- and 450-nm wavelengths to measure the CI of transformer oil. In total, 20 transformer oil samples with CI ranging from 0.5 to 7.5 were measured at optical pathlengths of 10 and 1 mm. A linear regression model was developed to determine the color index of the transformer oil. The equation was validated and verified by measuring the output power of a new batch of transformer oil samples. Data obtained from the measurements were able to quantify the CI accurately with root-mean-square errors (RMSEs) of 0.2229 for 405 nm and 0.4129 for 450 nm. This approach shows the commercialization potential of a low-cost portable device that can be used on-site for the monitoring of power transformers.

The Amber-Colored Liquid: A Review on the Color Standards, Methods of Detection, Issues and Recommendations

For most natural or naturally-derived liquid products, their color reflects on their quality and occasionally affects customer preferences. To date, there are a few subjective and objective methods for color measurement which are currently utilized by various industries. Researchers are also improving these methods and inventing new methods, as color is proven to have the ability to provide various information on the condition and quality of the liquid. However, a review on the methods, especially for amber-colored liquid, has not been conducted yet. This paper presents a comprehensive review on the subjective and objective methods for color measurement of amber-colored liquids. The pros and cons of the measurement methods, the effects of the color on customer preferences, and the international industry standards on color measurements are reviewed and discussed. In addition, this study elaborates on the issues and challenges related to the color measurement techniques as well as recommendations for future research. This review demonstrates that the existing color measurement technique can determine the color according to the standards and color scales. However, the efforts toward minimizing the complexity of the hardware while maximizing the signal processing through advanced computation are still lacking. Therefore, through this critical review, this review can hopefully intensify the efforts toward finding an optimized method or technique for color measurement of liquids and thus expedite the development of a portable device that can measure color accurately.

Fatty Acid Profile, Tocopherol Content of Seed Oil, and Nutritional Analysis of Seed Cake of Wood Apple (Limonia acidissima L.), an Underutilized Fruit-Yielding Tree Species

The present study was aimed at analyzing the fatty acid composition, tocopherols, and physico-chemical characterization of wood apple (Limonia acidissima L.) seed oil and the nutritional profile of seed cake. The fatty acids in seed oil were analyzed by gas chromatography–mass spectrometry (GC-MS), and the total seed oil was 32.02 ± 0.08%, comprising oleic (21.56 ± 0.57%), alpha-linolenic (16.28 ± 0.29%), and linoleic acid (10.02 ± 0.43%), whereas saturated fatty acid content was 33.38 ± 0.60% including palmitic (17.68 ± 0.65%) and stearic acid (14.15 ± 0.27%). A greater amount of unsaturated fatty acids (52.37%) were noticed compared to saturated fatty acids (33.38%); hence the seed is highly suitable for nutritional and industrial applications. Gamma-tocopherol was present in a higher quantity (39.27 ± 0.07 mg/100 g) as compared to alpha (12.64 ± 0.01 mg/100 g) and delta (3.77 ± 0.00 mg/100 g) tocopherols, which are considered as natural antioxidants. The spectrophotometric technique was used for quantitative analysis of total phenolic content, and it revealed 135.42 ± 1.47 mg gallic acid equivalent /100 g DW in seed cake. All the results of the studied seed oil and cake showed a good source of natural functional ingredients for several health benefits.

Contribution to a Circular Economy Model: From Lignocellulosic Wastes from the Extraction of Vegetable Oils to the Development of a New Composite

The present works focuses on the development of a novel fully bio-based composite using a bio-based high-density polyethylene (Bio-HDPE) obtained from sugar cane as matrix and a by-product of extraction of chia seed oil (CO) as filler, with the objective of achieving a circular economy model. The research aims to revalorize an ever-increasing waste stream produced by the growing interest in vegetable oils. From the technical point of view, the chia seed flour (CSF) was chemically modified using a silane treatment. This treatment provides a better interfacial adhesion as was evidenced by the mechanical and thermal properties as well as field emission scanning electron microscopy (FESEM). The effect of silane treatment on water uptake and disintegration rate was also studied. On the other hand, in a second stage, an optimization of the percentage of treated CSF used as filler was carried out by a complete series of mechanical, thermal, morphological, colour, water absorption and disintegration tests with the aim to evaluate the new composite developed using chia by-products. It is noteworthy as the disintegration rate increased with the addition of CSF filler, which leads to obtain a partially biodegradable wood plastic composite (WPC) and therefore, becoming more environmentally friendly.

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and their combination), (ii) to determine their chemical composition, physicochemical properties, and lipid stability, and (iii) to evaluate their stability during frozen storage. The results showed that GEs are technologically viable except for the sample elaborated with teff flour and a mix of oils. The lipid oxidation was not greater than 2.5 mg malonaldehyde/kg of sample for any of the samples analyzed. The physicochemical properties analyzed showed both the pH and color values of the GEs within the range of values obtained for the fat of animal origin. The texture properties were affected by the type of oil added; in general, the firmness and the work of shear increased with the addition of the mixture of both oils. The samples elaborated with buckwheat and chia oil and quinoa and chia oil had the highest emulsion stability values, which remained among the highest after freezing. The results showed that gelled emulsions, based on chia oil, hemp, and their mixture with pseudocereal flours, are a viable alternative as a possible substitute of saturated fat in the development of novel foods.

Functional characterization of acyltransferases from Salvia hispanica that can selectively catalyze the formation of trilinolenin

Salvia hispanica (chia) is an important oilseed crop cultivated commercially in South America, Australia, and India. It is the richest terrestrial natural source of α-linolenic acid (ALA), an ω-3 polyunsaturated fatty acid with varied health benefits. In this study, we have measured the total lipid content, fatty acid composition in four phases of seed development and analyzed the major triacylglycerol (TAG) molecular species present in Indian chia seed oil. We found that the mature seeds produced 28% oil, 65% of ALA, and trilinolenin as the major TAG species. To make TAG rich in ALA, there should be specialized enzymes that can efficiently transfer ALA to TAG. To study this hypothesis, we performed a characterization of TAG synthesizing enzymes present in chia. We have identified two acyl CoA:diacylglycerol acyltransferases (ShDGAT1 and ShDGAT2) and one phospholipid:diacylglycerol acyltransferase (ShPDAT1) from the chia transcriptome data. Functional characterization of these enzymes was conducted by heterologous expression in a TAG deficient mutant of Saccharomyces cerevisiae. Substrate specificity studies showed that ShDGAT2-1 and ShPDAT1 exhibited a strong preference towards substrates containing ALA and could incorporate 45% and 80% ALA into TAG, respectively. Both enzymes incorporated ALA in a concentration-dependent manner into TAG and were able to form trilinolenin in yeast. Our results provide a first insight into the high ALA accumulation in chia and the first demonstration of trilinolenin formation by DGAT2. The two identified enzymes (ShDGAT2-1 and ShPDAT1) can be used to metabolically engineer other oilseed crops to produce high levels of ALA.

Dual Plasticizer/Thermal Stabilizer Effect of Epoxidized Chia Seed Oil (Salvia hispanica L.) to Improve Ductility and Thermal Properties of Poly(Lactic Acid)

The use of a new bio-based plasticizer derived from epoxidized chia seed oil (ECO) was applied in a poly(lactic acid) (PLA) matrix. ECO was used due to its high epoxy content (6.7%), which led to an improved chemical interaction with PLA. Melt extrusion was used to plasticize PLA with different ECO content in the 0–10 wt.% range. Mechanical, morphological, and thermal characterization was carried out to evaluate the effect of ECO percentage. Besides, disintegration and migration tests were studied to assess the future application in packaging industry. Ductile properties improve by 700% in elongation at break with 10 wt.% ECO content. Field emission scanning electron microscopy (FESEM) showed a phase separation with ECO content equal or higher than 7.5 wt.%. Thermal stabilization was improved 14 °C as ECO content increased. All plasticized PLA was disintegrated under composting conditions, not observing a delay up to 5 wt.% ECO. Migration tests pointed out a very low migration, less than 0.11 wt.%, which is to interest to the packaging industry.

Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products

Moringa oleifera belongs to the Moringaceae family and is the best known of the native Moringa oleifera genus. For centuries, it has been used as a system of Ayurvedic and Unani medicine and has a wide range of nutritional and bioactive compounds, including proteins, essential amino acids, carbohydrates, lipids, fibre, vitamins, minerals, phenolic compounds, phytosterols and others. These characteristics allow it to have pharmacological properties, including anti-diabetic, anti-inflammatory, anticarcinogenic, antioxidant, cardioprotective, antimicrobial and hepatoprotective properties. The entire Moringa oleifera plant is edible, including its flowers, however, it is not entirely safe, because of compounds that have been found mainly in the root and bark, so the leaf was identified as the safest. Moringa oleifera is recognised as an excellent source of phytochemicals, with potential applications in functional and medicinal food preparations due to its nutritional and medicinal properties; many authors have experimented with incorporating it mainly in biscuits, cakes, brownies, meats, juices and sandwiches. The results are fascinating, as the products increase their nutritional value; however, the concentrations cannot be high, as this affects the organoleptic characteristics of the supplemented products. The aim of this study is to review the application of Moringa oleifera in bakery products, which will allow the creation of new products that improve their nutritional and functional value.