Publications by authors named "Raymond N Szakal"
This study evaluated similarities/dissimilarities of raw and processed chicken breast and thigh lipids that were complexed by β-cyclodextrin, using a combined FTIR-PCA technique. Lipid fractions were analyzed as non-complexed and β-cyclodextrin-complexed samples via thermogravimetry, differential scanning calorimetry and ATR-FTIR. The lipid complexation reduced the water content to 7.
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- β-Cyclodextrin and 2-hydroxypropyl-β-cyclodextrin complexes with Danube common nase oil have been created for the first time, showcasing significant potential for food supplements.
- The oil's fatty acid profile is rich in polyunsaturated fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), both of which are omega-3 fatty acids.
- The methods used to assess the quality of these complexes, including thermal and spectroscopic techniques, revealed a reduction in moisture content and provided new insights into their crystallinity, indicating further research is warranted for their application in functional food products.