The Experts below are selected from a list of 537 Experts worldwide ranked by ideXlab platform
Chengmei Liu - One of the best experts on this subject based on the ideXlab platform.
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fabrication and characterization of Oil in water emulsions stabilized by Macadamia protein isolate chitosan hydrochloride composite polymers
Food Hydrocolloids, 2020Co-Authors: Yejun Zhong, Xiaohuang Wang, Xiaoyue Xiang, Yu Zhang, Tingting Chen, Chengmei LiuAbstract:Abstract To utilize Macadamia protein isolate (MPI) from Macadamia Oil production waste, the emulsifying capacity of Macadamia protein isolate (MPI) was investigated. MPI-chitosan hydrochloride (CHC) composite polymer (MCCP) was designed and fabricated using a two-step pH cycling method. The particle size, zeta potential, and stability of MCCPs with different CHC-to-MPI ratios were examined. MCCP fabricated with 20% CHC-to-MPI ratio was selected for emulsion preparation based on its particle size. MCCP stabilized emulsions better than either MPI alone or MPI mixed with CHC. Confocal laser scanning microscopy images proved that MCCP formed a layer on the surface of Oil droplets. The surface loading and microstructure of the emulsion suggested that MCCPs stabilize the emulsion through a percolating network structure. The stability of the emulsions increased with increased MCCP concentration and Oil fraction. Higher viscosity was also observed with higher MCCP concentration and Oil fraction. The stability of the emulsion was then evaluated under different pH values and ionic strengths. Overall, this study successfully fabricated the composite polymers with MPI and CHC, and emulsions stabilized by the composite polymers. It provided a potential application of MPI in novel foods for individuals with vegetarian or Kosher requirements.
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Spray drying and rehydration of Macadamia Oil-in-water emulsions: Impact of Macadamia protein isolate to chitosan hydrochloride ratio
Food Chemistry, 2020Co-Authors: Zhong Yejun, Lei Yang, David Julian Mcclements, Xiaohuang Wang, Chengmei LiuAbstract:Abstract The utilization of Oils in the food industry can be facilitated by converting into a powdered form using microencapsulation technologies. In this study, coatings formed from Macadamia protein isolate (MPI) and chitosan hydrochloride (CHC) were assessed for their ability to facilitate the microencapsulation of Macadamia Oil by spray dried, and all encapsulation efficiency was higher than 87.0%. The physicochemical properties of Macadamia Oil powders were then characterized. In addition, changes in the particle size, aggregation state, and creaming stability of rehydrated emulsions were analyzed during storage. The addition of CHC significantly enhanced the water-solubility and wettability but decreased the flowability of microencapsulated Oil. Powdered Macadamia Oil produced at MPI/CHC = 5:1 had the highest encapsulation efficiency (94.2%), best oxidation stability (
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Fabrication and characterization of Oil-in-water emulsions stabilized by Macadamia protein isolate/chitosan hydrochloride composite polymers
Food Hydrocolloids, 2020Co-Authors: Zhong Yejun, Xiaohuang Wang, Xiaoyue Xiang, Yu Zhang, Tingting Chen, Chengmei LiuAbstract:Abstract To utilize Macadamia protein isolate (MPI) from Macadamia Oil production waste, the emulsifying capacity of Macadamia protein isolate (MPI) was investigated. MPI-chitosan hydrochloride (CHC) composite polymer (MCCP) was designed and fabricated using a two-step pH cycling method. The particle size, zeta potential, and stability of MCCPs with different CHC-to-MPI ratios were examined. MCCP fabricated with 20% CHC-to-MPI ratio was selected for emulsion preparation based on its particle size. MCCP stabilized emulsions better than either MPI alone or MPI mixed with CHC. Confocal laser scanning microscopy images proved that MCCP formed a layer on the surface of Oil droplets. The surface loading and microstructure of the emulsion suggested that MCCPs stabilize the emulsion through a percolating network structure. The stability of the emulsions increased with increased MCCP concentration and Oil fraction. Higher viscosity was also observed with higher MCCP concentration and Oil fraction. The stability of the emulsion was then evaluated under different pH values and ionic strengths. Overall, this study successfully fabricated the composite polymers with MPI and CHC, and emulsions stabilized by the composite polymers. It provided a potential application of MPI in novel foods for individuals with vegetarian or Kosher requirements.
Mohammad S. Alam - One of the best experts on this subject based on the ideXlab platform.
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Improvement in nutritional quality and thermal stability of palm olein blended with Macadamia Oil for deep-fat frying application
Journal of Food Science and Technology, 2019Co-Authors: Sara Koohikamali, Mohammad S. AlamAbstract:This study aimed to investigate the suitability of refined bleached deodorized palm olein Oil (RBD POO) and Macadamia integrifolia Oil (MO) blend as deep-fat frying substitute. Oxidative and hydrolytic stability of MO, POO and blends during 15 days of storage under accelerated oxidation condition (65 °C ± 1) studied by assessing free fatty acids (FFA), peroxide (PV), anisidine (AV) and TOTOX (TV) values. Blends formulated with POO: MO at 100:0, 75:25, 50:50, 25:75 and 0:100. Blending significantly affected the fatty acid profile, smoke point, FFA, PV, AV and TV of all samples ( p
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improvement in nutritional quality and thermal stability of palm olein blended with Macadamia Oil for deep fat frying application
Journal of Food Science and Technology-mysore, 2019Co-Authors: Sara Koohikamali, Mohammad S. AlamAbstract:This study aimed to investigate the suitability of refined bleached deodorized palm olein Oil (RBD POO) and Macadamia integrifolia Oil (MO) blend as deep-fat frying substitute. Oxidative and hydrolytic stability of MO, POO and blends during 15 days of storage under accelerated oxidation condition (65 °C ± 1) studied by assessing free fatty acids (FFA), peroxide (PV), anisidine (AV) and TOTOX (TV) values. Blends formulated with POO: MO at 100:0, 75:25, 50:50, 25:75 and 0:100. Blending significantly affected the fatty acid profile, smoke point, FFA, PV, AV and TV of all samples (p < 0.05). Both independent variables (storage time and type of Oil) and their interaction had significant effect on FFA, PV, AV and TV (p < 0.05). On day 15, the highest and the lowest FFA observed for MO and POO, respectively. The significant difference between FFA of MO and POO before incubation and day 15th was due to role of refining process in elimination of initial FFAs from POO. Results of PV, AV and TV showed that the highest and least changes were presented by POO and MO, respectively. Oil blends containing higher proportions of MO with a great percentage of monounsaturated and less polyunsaturated fats were more stable against oxidation. Also, presence of antioxidants played significant role against MO oxidation. From this research, blending POO with MO improved induction period of the blends and inhibited primary and secondary oxidation products formation. Blend 25:75 met the qualitative and nutritional criteria and suggested for formulation of a functional oxidative stable frying medium.
Sara Koohikamali - One of the best experts on this subject based on the ideXlab platform.
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Improvement in nutritional quality and thermal stability of palm olein blended with Macadamia Oil for deep-fat frying application
Journal of Food Science and Technology, 2019Co-Authors: Sara Koohikamali, Mohammad S. AlamAbstract:This study aimed to investigate the suitability of refined bleached deodorized palm olein Oil (RBD POO) and Macadamia integrifolia Oil (MO) blend as deep-fat frying substitute. Oxidative and hydrolytic stability of MO, POO and blends during 15 days of storage under accelerated oxidation condition (65 °C ± 1) studied by assessing free fatty acids (FFA), peroxide (PV), anisidine (AV) and TOTOX (TV) values. Blends formulated with POO: MO at 100:0, 75:25, 50:50, 25:75 and 0:100. Blending significantly affected the fatty acid profile, smoke point, FFA, PV, AV and TV of all samples ( p
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improvement in nutritional quality and thermal stability of palm olein blended with Macadamia Oil for deep fat frying application
Journal of Food Science and Technology-mysore, 2019Co-Authors: Sara Koohikamali, Mohammad S. AlamAbstract:This study aimed to investigate the suitability of refined bleached deodorized palm olein Oil (RBD POO) and Macadamia integrifolia Oil (MO) blend as deep-fat frying substitute. Oxidative and hydrolytic stability of MO, POO and blends during 15 days of storage under accelerated oxidation condition (65 °C ± 1) studied by assessing free fatty acids (FFA), peroxide (PV), anisidine (AV) and TOTOX (TV) values. Blends formulated with POO: MO at 100:0, 75:25, 50:50, 25:75 and 0:100. Blending significantly affected the fatty acid profile, smoke point, FFA, PV, AV and TV of all samples (p < 0.05). Both independent variables (storage time and type of Oil) and their interaction had significant effect on FFA, PV, AV and TV (p < 0.05). On day 15, the highest and the lowest FFA observed for MO and POO, respectively. The significant difference between FFA of MO and POO before incubation and day 15th was due to role of refining process in elimination of initial FFAs from POO. Results of PV, AV and TV showed that the highest and least changes were presented by POO and MO, respectively. Oil blends containing higher proportions of MO with a great percentage of monounsaturated and less polyunsaturated fats were more stable against oxidation. Also, presence of antioxidants played significant role against MO oxidation. From this research, blending POO with MO improved induction period of the blends and inhibited primary and secondary oxidation products formation. Blend 25:75 met the qualitative and nutritional criteria and suggested for formulation of a functional oxidative stable frying medium.
Gary D. Willett - One of the best experts on this subject based on the ideXlab platform.
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Aging Effects on Macadamia Nut Oil Studied by Electrospray Ionization Fourier Transform Ion Cyclotron Resonance Mass Spectrometry
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Nicholas Proschogo, Peter L. Albertson, Johanna Bursle, Cameron A. Mcconchie, Athol G. Turner, Gary D. WillettAbstract:High-resolution electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry is successfully used in the detailed molecular analysis of aged Macadamia nut Oils. The results are consistent with peroxide values, the current industry measure for rancidity, and provide detailed molecular information on the oxidative and hydrolytic degeneration of such Oils. Mass analysis of Macadamia Oil samples stored for extended periods at 6 °C revealed that Oils obtained by the cold press method are more susceptible to aging than those obtained using modified Soxhlet or accelerated solvent extraction methods.
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high resolution electrospray ionization fourier transform ion cyclotron resonance and gas chromatography mass spectrometry of Macadamia nut Oil
Australian Journal of Chemistry, 2003Co-Authors: Ahmad Mokhtari Fard, Athol G. Turner, Gary D. WillettAbstract:An Oil sample from Macadamia nuts is examined using electrospray-ionization (ESI) Fourier-transform ion cyclotron resonance mass spectrometry (FTICR-MS) and gas chromatography–mass spectrometry (GC-MS). The neat Oil, the methanol extract of the Oil, the esterified Oil, and the esterified methanol extract of the Oil are examined using these two techniques. Various acylglycerols and fatty acids are identified using the high-resolution exact mass and elemental analysis routines. High performance liquid chromatography is also used for separation and collection of Oil-extract fractions, prior to the mass spectrometry studies, to identify various molecular isomers of compounds in the nut Oil. A comparison of the results from GC-MS experiments on the esterified Oil and methanol extract of the Oil with those from the FTICR-MS experiments reveals that the latter technique provides more detailed information on the composition of the Macadamia Oil including a relative concentration profile for the free fatty acids present in the Oil. We observe the presence of fatty acids and acylglycerides containing one or more additional oxygen atoms, which may be in the form of peroxy, hydroperoxy, oxo (ketone or aldehyde functionalities), hydroxy, and/or epoxy substituents as well as a number of unusual free fatty acids and mono- and di-acylglycerides containing an odd number of carbon atoms. The simplicity of the sample preparation when combined with the results from the high resolution, high mass accuracy ESI-FTICR-MS experiments on the Macadamia nut Oil indicate that this method is a powerful tool that can be used for the analysis of trace compounds in animal and plant Oils.
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High-Resolution Electrospray-Ionization Fourier-Transform Ion Cyclotron Resonance and Gas Chromatography–Mass Spectrometry of Macadamia Nut Oil
Australian Journal of Chemistry, 2003Co-Authors: Ahmad Mokhtari Fard, Athol G. Turner, Gary D. WillettAbstract:An Oil sample from Macadamia nuts is examined using electrospray-ionization (ESI) Fourier-transform ion cyclotron resonance mass spectrometry (FTICR-MS) and gas chromatography–mass spectrometry (GC-MS). The neat Oil, the methanol extract of the Oil, the esterified Oil, and the esterified methanol extract of the Oil are examined using these two techniques. Various acylglycerols and fatty acids are identified using the high-resolution exact mass and elemental analysis routines. High performance liquid chromatography is also used for separation and collection of Oil-extract fractions, prior to the mass spectrometry studies, to identify various molecular isomers of compounds in the nut Oil. A comparison of the results from GC-MS experiments on the esterified Oil and methanol extract of the Oil with those from the FTICR-MS experiments reveals that the latter technique provides more detailed information on the composition of the Macadamia Oil including a relative concentration profile for the free fatty acids present in the Oil. We observe the presence of fatty acids and acylglycerides containing one or more additional oxygen atoms, which may be in the form of peroxy, hydroperoxy, oxo (ketone or aldehyde functionalities), hydroxy, and/or epoxy substituents as well as a number of unusual free fatty acids and mono- and di-acylglycerides containing an odd number of carbon atoms. The simplicity of the sample preparation when combined with the results from the high resolution, high mass accuracy ESI-FTICR-MS experiments on the Macadamia nut Oil indicate that this method is a powerful tool that can be used for the analysis of trace compounds in animal and plant Oils.
Xiaohuang Wang - One of the best experts on this subject based on the ideXlab platform.
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fabrication and characterization of Oil in water emulsions stabilized by Macadamia protein isolate chitosan hydrochloride composite polymers
Food Hydrocolloids, 2020Co-Authors: Yejun Zhong, Xiaohuang Wang, Xiaoyue Xiang, Yu Zhang, Tingting Chen, Chengmei LiuAbstract:Abstract To utilize Macadamia protein isolate (MPI) from Macadamia Oil production waste, the emulsifying capacity of Macadamia protein isolate (MPI) was investigated. MPI-chitosan hydrochloride (CHC) composite polymer (MCCP) was designed and fabricated using a two-step pH cycling method. The particle size, zeta potential, and stability of MCCPs with different CHC-to-MPI ratios were examined. MCCP fabricated with 20% CHC-to-MPI ratio was selected for emulsion preparation based on its particle size. MCCP stabilized emulsions better than either MPI alone or MPI mixed with CHC. Confocal laser scanning microscopy images proved that MCCP formed a layer on the surface of Oil droplets. The surface loading and microstructure of the emulsion suggested that MCCPs stabilize the emulsion through a percolating network structure. The stability of the emulsions increased with increased MCCP concentration and Oil fraction. Higher viscosity was also observed with higher MCCP concentration and Oil fraction. The stability of the emulsion was then evaluated under different pH values and ionic strengths. Overall, this study successfully fabricated the composite polymers with MPI and CHC, and emulsions stabilized by the composite polymers. It provided a potential application of MPI in novel foods for individuals with vegetarian or Kosher requirements.
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Spray drying and rehydration of Macadamia Oil-in-water emulsions: Impact of Macadamia protein isolate to chitosan hydrochloride ratio
Food Chemistry, 2020Co-Authors: Zhong Yejun, Lei Yang, David Julian Mcclements, Xiaohuang Wang, Chengmei LiuAbstract:Abstract The utilization of Oils in the food industry can be facilitated by converting into a powdered form using microencapsulation technologies. In this study, coatings formed from Macadamia protein isolate (MPI) and chitosan hydrochloride (CHC) were assessed for their ability to facilitate the microencapsulation of Macadamia Oil by spray dried, and all encapsulation efficiency was higher than 87.0%. The physicochemical properties of Macadamia Oil powders were then characterized. In addition, changes in the particle size, aggregation state, and creaming stability of rehydrated emulsions were analyzed during storage. The addition of CHC significantly enhanced the water-solubility and wettability but decreased the flowability of microencapsulated Oil. Powdered Macadamia Oil produced at MPI/CHC = 5:1 had the highest encapsulation efficiency (94.2%), best oxidation stability (
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Fabrication and characterization of Oil-in-water emulsions stabilized by Macadamia protein isolate/chitosan hydrochloride composite polymers
Food Hydrocolloids, 2020Co-Authors: Zhong Yejun, Xiaohuang Wang, Xiaoyue Xiang, Yu Zhang, Tingting Chen, Chengmei LiuAbstract:Abstract To utilize Macadamia protein isolate (MPI) from Macadamia Oil production waste, the emulsifying capacity of Macadamia protein isolate (MPI) was investigated. MPI-chitosan hydrochloride (CHC) composite polymer (MCCP) was designed and fabricated using a two-step pH cycling method. The particle size, zeta potential, and stability of MCCPs with different CHC-to-MPI ratios were examined. MCCP fabricated with 20% CHC-to-MPI ratio was selected for emulsion preparation based on its particle size. MCCP stabilized emulsions better than either MPI alone or MPI mixed with CHC. Confocal laser scanning microscopy images proved that MCCP formed a layer on the surface of Oil droplets. The surface loading and microstructure of the emulsion suggested that MCCPs stabilize the emulsion through a percolating network structure. The stability of the emulsions increased with increased MCCP concentration and Oil fraction. Higher viscosity was also observed with higher MCCP concentration and Oil fraction. The stability of the emulsion was then evaluated under different pH values and ionic strengths. Overall, this study successfully fabricated the composite polymers with MPI and CHC, and emulsions stabilized by the composite polymers. It provided a potential application of MPI in novel foods for individuals with vegetarian or Kosher requirements.
