Formulation Optimization of Pistachio Oil Spreads by Characterization of the Instrumental Textural Attributes

Sodium caseinate/cellulose nanofiber-stabilized Pickering emulsions: A study on lipid absorption regulation

This study aimed to develop a sustainable and bio-based nano-additive (sodium caseinate/cellulose nanofibers (SC/CNF) complex) to modulate liquid-based oil-in-water (O/W) colloid interfaces, which function as a fat control agent to slow lipid digestion. Edible protein (SC) was grafted onto CNF through facile electrostatic attraction, which reduces solvent and chemical usage for greener process. The physicochemical properties of SC/CNF showed that adding SC increased the interfacial bonding between CNF particles, resulting in higher interfacial pressure by forming dense and compact layers of SC/CNF. This characteristic improves the mechanical strength and colloidal stability of SC/CNF during water-oil stabilization. Further preparation of O/W Pickering emulsions stabilized by SC/CNF complexes was conducted using different parameters (such as SC concentration, dosage of SC/CNF, and O/W ratio) to investigate profile of free fatty acid (FFA) released during lipid digestion via simulated in vitro gastrointestinal tract (GIT) model. The results showed that the optimized emulsion stabilized by the SC/CNF complex rendered a lower value of free fatty acids (FFA) after undergoing in vitro simulated digestion. The lowest FFA release (31.18 %) was achieved under the following conditions: 1 % w/v (SC concentration), 1 % w/w (dosage of SC/CNF), and 20/80 (O/W) ratio. Low FFA release within the digestive system indicated that the nano-emulsions effectively regulated lipid digestion. The changes in physicochemical characteristics in terms of colloidal stability (particle size, microstructure, and surface charge) of the stabilized emulsions corresponding to the FFA released were studied during each digestion phase (including mouth, stomach, and small intestine). This study revealed that the SC/CNF complex is a promising nano-biomaterial that can function as a bio-functional food additive, particle stabilizer, and fat digestion controller. The unique characteristics of SC/CNF complexes in stabilizing oil-water emulsions present a potential interfacial mechanism for modulating lipid bioavailability. The innovation approach allows for the demand for green-label products, promote development of healthier food options, and the pursuit of sustainable food solutions.

Sensorial, textural, and rheological analysis of novel pistachio-based chocolate formulations by quantitative descriptive analysis

Principal component analysis (PCA) was used to investigate the effects of pistachio oil (7.5 and 15%), xanthan gum (0 and 0.3%), distillated monoglyceride (0.5 and 1%), and cocoa butter (7.5 and 15%) on the sensorial descriptors of spread based on pistachio oil. The response variables were the most significant spread texture attributes: hardness, graininess, meltability, adhesiveness to spoon, adhesiveness to mouth, spreadability, fluidity, and oiliness. PCA revealed that the first two principal components explained 90% or more of the variance between the data. The first principal component was dominated by the descriptors' adhesiveness and hardness on the positive side and the descriptors' oiliness and fluidness on the negative side. The descriptor spreadability had a high positive loading on the second principal component. Herschel-Balkley and power law models were fitted to confirm the sensory evaluation results on different formulations. In the current research, the power law model seemed to be more accurate for fitting the samples. In terms of the selected texture attributes determined by the sensory evaluation, using component plot, the optimum combination of variables was found as follows: 15 pistachio oil, 7.5% cocoa butter, 0.3% xanthan gum, and 1% distilled monoglyceride that produced desirable spreads that mimic commercial spread.

An Improved Nanoemulsion Formulation Containing Kojic Monooleate: Optimization, Characterization and In Vitro Studies

Tyrosinase inhibitors have become increasingly important targets for hyperpigmentation disease treatment. Kojic monooleate (KMO), synthesized from the esterification of kojic acid and oleic acid, has shown a better depigmenting effect than kojic acid. In this study, the process parameters include the speed of high shear, the time of high shear and the speed of the stirrer in the production of nanoemulsion containing KMO was optimized using Response Surface Methodology (RSM), as well as evaluated in terms of its physicochemical properties, safety and efficacy. The optimized condition for the formulation of KMO nanoemulsion was 8.04 min (time of high shear), 4905.42 rpm (speed of high shear), and 271.77 rpm (speed of stirrer), which resulted in a droplet size of 103.97 nm. An analysis of variance (ANOVA) showed that the fitness of the quadratic polynomial fit the experimental data with large F-values (148.79) and small p-values (p < 0.0001) and an insignificant lack of fit. The optimized nanoemulsion containing KMO with a pH value of 5.75, showed a high conductivity value (3.98 mS/cm), which indicated that the nanoemulsion containing KMO was identified as an oil-in-water type of nanoemulsion. The nanoemulsion remains stable (no phase separation) under a centrifugation test and displays accelerated stability during storage at 4, 25 and 45 °C over 90 days. The cytotoxicity assay showed that the optimized nanoemulsion was less toxic, with a 50% inhibition of cell viability (IC₅₀) > 500 μg/mL, and that it can inhibit 67.12% of tyrosinase activity. This study reveals that KMO is a promising candidate for the development of a safe cosmetic agent to prevent hyperpigmentation.