The Experts below are selected from a list of 1251 Experts worldwide ranked by ideXlab platform
Seyed Mohammad Mousavi - One of the best experts on this subject based on the ideXlab platform.
-
Walnut Oil nanoemulsion optimization of the emulsion capacity cloudiness density and surface tension
Journal of Dispersion Science and Technology, 2014Co-Authors: Mina Homayoonfal, Faramarz Khodaiyan, Seyed Mohammad MousaviAbstract:Response surface methodology (RSM) in conjunction with central composite rotatable design (CCRD) was employed to find out the influence of preparation properties of Walnut Oil/water nanoemulsion namely ultrasonic time (5–15 minutes), Walnut Oil content (4–10% w/w) and concentration ratio of Span 80 to Tween 80 (K 0, 0.55–0.80) on response variables including emulsion capacity, cloudiness, density and surface tension. The calculated regression models with high value of coefficient of determination (0.910–0.973) and insignificant lack of fit test indicated satisfactory agreement of empirical models with experimental observations. The results revealed linear term of Walnut Oil concentration was the most significant (p < 0.05) parameter on the all responses. The overall optimum region to achieve the ideal characteristics was ultrasonic time of 11.74 minutes, Walnut Oil content of 4.00% (w/w) and K 0 of 0.80.
-
Walnut Oil Nanoemulsion: Optimization of the Emulsion Capacity, Cloudiness, Density, and Surface Tension
Journal of Dispersion Science and Technology, 2014Co-Authors: Mina Homayoonfal, Faramarz Khodaiyan, Seyed Mohammad MousaviAbstract:Response surface methodology (RSM) in conjunction with central composite rotatable design (CCRD) was employed to find out the influence of preparation properties of Walnut Oil/water nanoemulsion namely ultrasonic time (5–15 minutes), Walnut Oil content (4–10% w/w) and concentration ratio of Span 80 to Tween 80 (K 0, 0.55–0.80) on response variables including emulsion capacity, cloudiness, density and surface tension. The calculated regression models with high value of coefficient of determination (0.910–0.973) and insignificant lack of fit test indicated satisfactory agreement of empirical models with experimental observations. The results revealed linear term of Walnut Oil concentration was the most significant (p
-
response surface modeling for optimization of formulation variables and physical stability assessment of Walnut Oil in water beverage emulsions
Food Hydrocolloids, 2012Co-Authors: Seyed Mohammad Taghi Gharibzahedi, Seyed Mohammad Mousavi, Manouchehr Hamedi, Mehran GhasemlouAbstract:Abstract The effect of Arabic gum content (5–10% w/w) and Walnut-Oil concentration (3–6% w/w) on properties of prepared Walnut Oil/water emulsion, including turbidity loss rate, density, size index, particle size and stability, was investigated using response surface methodology (RSM). For each response, a second-order polynomial model with high coefficient of determination (R2) values ranging from 0.907 to 0.989 was developed using multiple linear regression analysis. The lack of significant difference between the experimental and predicted values proved the adequacy of response surface equations for describing the physical changes of emulsions. An increase of Arabic gum content in range and initial concentration of Walnut Oil were associated with high emulsion stability and minimum droplet size. It can be concluded that RSM can determine the most suitable formulation (3% w/w Walnut Oil and 9.62% w/w Arabic gum) to achieve the highest stability in a developed beverage emulsion based on Walnut Oil.
Mehran Ghasemlou - One of the best experts on this subject based on the ideXlab platform.
-
response surface modeling for optimization of formulation variables and physical stability assessment of Walnut Oil in water beverage emulsions
Food Hydrocolloids, 2012Co-Authors: Seyed Mohammad Taghi Gharibzahedi, Seyed Mohammad Mousavi, Manouchehr Hamedi, Mehran GhasemlouAbstract:Abstract The effect of Arabic gum content (5–10% w/w) and Walnut-Oil concentration (3–6% w/w) on properties of prepared Walnut Oil/water emulsion, including turbidity loss rate, density, size index, particle size and stability, was investigated using response surface methodology (RSM). For each response, a second-order polynomial model with high coefficient of determination (R2) values ranging from 0.907 to 0.989 was developed using multiple linear regression analysis. The lack of significant difference between the experimental and predicted values proved the adequacy of response surface equations for describing the physical changes of emulsions. An increase of Arabic gum content in range and initial concentration of Walnut Oil were associated with high emulsion stability and minimum droplet size. It can be concluded that RSM can determine the most suitable formulation (3% w/w Walnut Oil and 9.62% w/w Arabic gum) to achieve the highest stability in a developed beverage emulsion based on Walnut Oil.
Sheng Lan Zhao - One of the best experts on this subject based on the ideXlab platform.
-
Kinetics of Alkali Isomerization of Linoleic Acid from Walnut Oil Converted into Conjugation of Linoleic Acid
Advanced Materials Research, 2013Co-Authors: Xiang Feng Xiong, Chaoyin Chen, Sheng Lan Zhao, Ben Yong HanAbstract:Conjugated linoleic acid (CLA) was prepared by alkali isomerization using Walnut Oil as raw materials, KOH as catalyst and propylene glycol as solvent. The kinetics of alkali isomerization of linoleic acid from Walnut Oil converted into CLA was experimentally studied under the reaction conditions of 393~453 K,and which the initial mass ratio of propylene glycol, Walnut Oil and KOH was 3:2:1. The mechanism of alkali isomerization was proposed, and the mechanism model was put forward through theoretical derivation.The rate constants were determined, the mechanism model was verified,and the kinetics parameters were obtained.The results showed that alkali isomerization reaction was first order the concentration of linoleic acid, which the apparent activation energy was 67.22 kJ·mol-1 and the pre-exponential constant was 8.963×105min-1.
-
Rapid Quantitative Determination of Walnut Oil Adulteration with Sunflower Oil Using Fluorescence Spectroscopy
Food Analytical Methods, 2013Co-Authors: Chaoyin Chen, Diqiu Liu, Sheng Lan ZhaoAbstract:Adulteration of Walnut Oil with sunflower Oil is a major issue for the Walnut Oil industry. In this paper, the potential use of total synchronous fluorescence (TSyF) spectra to differentiate Walnut Oil from sunflower Oil and synchronous fluorescence spectra combined with multivariate analysis to assess the adulteration of Walnut Oil is demonstrated. TSyF spectra were acquired by varying the excitation wavelength in the region 250–700 nm and the wavelength interval (Δλ) in the region from 10 to 100 nm. TSyF contour plots for Walnut Oil, in contrast to sunflower Oil, show an extra fluorescence region in the excitation wavelength lower than 280 nm. Fifty-one Oil mixtures were prepared by adulterating Walnut Oil with sunflower Oil at varying levels (0–100 %). The partial least-squares regression model was used for the quantification of adulteration using wavelength intervals of 20, 40, 60 and 80 nm. This technique is useful for the detection of sunflower Oil in Walnut Oil at levels down to 0.3 % (v/v) in just 2.5 min using an 80-nm wavelength interval.
Fahuan Ge - One of the best experts on this subject based on the ideXlab platform.
-
Preparation of Walnut Oil microcapsules employing soybean protein isolate and maltodextrin with enhanced oxidation stability of Walnut Oil
LWT - Food Science and Technology, 2017Co-Authors: Dan Zhou, Jingfu Jia, Jinfang Ma, Yun Pan, Jing Ye, Fahuan GeAbstract:This study is aimed to enhance the stability of Walnut Oil by microencapsulation using soybean protein isolate (SPI) and maltodextrin (MD) as wall materials. Walnut Oil microcapsules were successfully prepared by spray drying method and the encapsulation efficiency (EE) was 72.2% under the optimal conditions. The effects of the wall materials concentrations, the ratio of SPI to MD, and the ratio of Oil to wall materials on the EE were examined. The structure of microcapsules was characterized by various physicochemical techniques and it confirmed the Walnut Oil was successfully microencapsulated. The microencapsulated Walnut Oil showed lower oxidation values in comparison with unencapsulated Oil, highlighting a protective effect of the antioxidant. The results revealed that the oxidation stability of Walnut Oil was enhanced significantly by microencapsulation. Microcapsules showed good application prospect for Walnut Oil in food industries.
Seyed Mohammad Taghi Gharibzahedi - One of the best experts on this subject based on the ideXlab platform.
-
response surface modeling for optimization of formulation variables and physical stability assessment of Walnut Oil in water beverage emulsions
Food Hydrocolloids, 2012Co-Authors: Seyed Mohammad Taghi Gharibzahedi, Seyed Mohammad Mousavi, Manouchehr Hamedi, Mehran GhasemlouAbstract:Abstract The effect of Arabic gum content (5–10% w/w) and Walnut-Oil concentration (3–6% w/w) on properties of prepared Walnut Oil/water emulsion, including turbidity loss rate, density, size index, particle size and stability, was investigated using response surface methodology (RSM). For each response, a second-order polynomial model with high coefficient of determination (R2) values ranging from 0.907 to 0.989 was developed using multiple linear regression analysis. The lack of significant difference between the experimental and predicted values proved the adequacy of response surface equations for describing the physical changes of emulsions. An increase of Arabic gum content in range and initial concentration of Walnut Oil were associated with high emulsion stability and minimum droplet size. It can be concluded that RSM can determine the most suitable formulation (3% w/w Walnut Oil and 9.62% w/w Arabic gum) to achieve the highest stability in a developed beverage emulsion based on Walnut Oil.
