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https://www.selleckchem.com/products/ted-347.html Tea saponin and soy lecithin can produce smaller droplets of nanoemulsion than Whey protein isolate. Tea saponin has the same emulsifying ability as Tween 80. Presumably tea saponin-stabilized droplets may be maintained by electrostatic repulsion and steric repulsion. All of the nanoemulsions significantly improved the bioavailability of the mixed oil phase compared to the unemulsified oil phase. This study highlights the potential of natural surfactants in the ultrasonic preparation of nanoemulsions containing functional oils, and provides a basis for the application of natural surfactants and new functional oils in food industry.Red palm olein is known to be high in carotenes and vitamin E (tocols) and possess various nutritional benefits. This study evaluates the effect of prolonged heating using three common cooking techniques i.e. deep-fat fryer, microwave oven and conventional oven, on the profiles of carotenes and tocols as well as the physico-chemical changes occurring in red palm olein when compared to conventional palm olein. Physico-chemical changes in all oils were gauged based on their peroxide, p-anisidine and total oxidation values, acidity, and fatty acid composition. Both red palm olein and palm olein were thermally stable based on their lower rate of hydrolytic and oxidative degradations as well as higher tocols retention, which allow the oils to undergo heating up to 3 hours using deep-fat fryer and conventional oven. Nevertheless, red palm olein seemed not suitable for prolonged heating processes considering lower retention of carotenes. Microwave heating also influenced the stability of phytonutrients.Analyses of fatty acids were carried out in oil samples derived from white mustard. Two cultivars of white mustard (Sinapis alba L.) were evaluated 'Borowska', and 'Bamberka'. The oil content in the seeds of the tested cultivars was 276 and 290 g/kg, respectively. The oils obtained differed signific
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