Direct production of estolides from neat castor oil in the presence of KOCH₃.

Extra virgin olive oils of Sabina and Tuscia protected designations of origin (PDOs) from Lazio, Italy, were evaluated for sensory traits, antioxidant activity, fatty acids, and volatile profile. The results highlighted a significant influence of the territorial characteristics and cultivar on the sensory traits, antioxidant capacity, and volatile components of extra virgin olive oils. This influence also manifests itself between neighboring areas; in fact, the oils we analyzed belonged to PDOs (Tuscia and Sabina) from the same region of Lazio.

Lipid nanoparticles and microparticles for pomegranate seed oil were successfully developed and characterized, showing effective preservation of its bioactive properties. The formulations demonstrated stable dispersion, efficient encapsulation, and protective antioxidant activity, highlighting their potential for sustainable packaging applications.

The molecular compositions of oils affect the properties of beeswax (BW) oleogels. The oleogel prepared using diacylglycerol (DAG) exhibits high oil binding capacity and a denser microstructure, which may be related to the low solubility of BW in high-polarity DAG oil and the intermolecular hydrogen bonding in BW-DAG oleogel.

Graphical Abstract

Three different concentrations of green coffee extract (0.5%, 1.0%, and 1.5%) were added to mayonnaise to verify their potential to replace synthetic antioxidants. Green coffee extract is viable to replace synthetic antioxidants in mayonnaise because it presented physicochemical and sensory analyses similar to synthetic antioxidants.

Individual fish species, Indian oil sardine, and mixed fish species, used for extracting oil following the same protocols exhibited nutritionally improved quality fish oil. Using mixed fish species for extracting fish oil will help in reducing fishing pressure on Indian oil sardine, which is the most preferred fish in certain parts of India due to its health benefits and culinary properties.

Rice bran wax (RBW) and sodium stearoyl lactate (SSL) improve the thermal sensitivity and shear viscosity of hydroxypropyl methylcellulose (HPMC) oleogels. RBW/SSL crystalline structures act as fillers in the 3D network of HPMC oleogels. 4%-8% SSL improved the spread ratio, texture and overall acceptability of HPMC oleogel cookies very similar to shortening cookies.