Influence of ozone treatment on sensory quality, aroma active compounds, phytosterols and phytosterol oxidation products in stored rapeseed and flaxseed oils.

The effect of ozone treatment on the sensory quality, aroma compounds, phytosterols, and phytosterol oxidation products (POP) in stored plant oils was studied. Cold-pressed flaxseed, cold-pressed rapeseed, and refined rapeseed oils were treated with ozone, air, and nitrogen, then subjected to accelerated storage at 60 °C for 6 days. The sensory evaluation revealed that ozone significantly influenced the sensory profile, with notable cucumber and green-grassy aromas.

Enhancing Antioxidant Activity and Nutritional Profile of Dark Chocolate Through Enrichment with Plant Sterols: A Study on Phytosterol Concentrations and Functional Properties.

Chocolate, particularly dark chocolate, is recognized for its antioxidant properties attributed to the presence of flavonoids that promote cardiovascular health. Enriching chocolate with phytosterols, naturally occurring plant compounds known to be effective in reducing cholesterol levels, has the potential to enhance cardiovascular benefits. The incorporation of phytosterols into chocolate provides a palatable and cost-effective means of delivering these beneficial compounds to the body.

Stigmasterol and its esters encapsulated in liposomes: Characterization, stability, and derivative formation.

Dipalmitoylphosphatidylcholine liposomes were encapsulated with free stigmasterol (ST), stigmasteryl myristate (ME), and stigmasteryl oleate (OE). Their quality was determined using TEM, FT-IR spectroscopy, zeta potential and hydrodynamic diameter. The prepared liposomes were heated at 60 and 180 °C.

Assessment of the Quality, Bioactive Compounds, and Antimicrobial Activity of Egyptian, Ethiopian, and Syrian Black Cumin Oils.

Background: The oils obtained from the seeds of , also named black cumin, are rich in bioactive compounds that strengthen immunity and support human health. This study aimed to compare oils pressed from Egyptian (Eg-NSSO), Ethiopian (Et-NSSO), and Syrian (Sy-NSSO) seeds.

Methods: The analyzed oils were obtained from a local company.

Liposomes as Carriers of Bioactive Compounds in Human Nutrition.

This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human nutrition. The paper briefly describes how liposomes are created and how they encapsulate food ingredients, which can either be individual compounds or plant extracts. Another very interesting application of liposomes is their use as antimicrobial carriers to protect food products from spoilage during storage.