High-performance barrier films preventing permeation of moisture, aggressive chloride ions, and corrosive acids are important for many industries ranging from food to aviation. In the current study, pristine sunflower oil was used to form uniform adherent films on iron (Fe) via a simple single-step thermal treatment (without involving any initiator/mediator/catalyst). Oxidation of oil on heating results in a highly conjugated (oxidized) crystalline lamellar network with interlayer separation of 0.445 nm on Fe. The electrochemical corrosion tests proved that the coating exhibits superior anticorrosion performance with high coating resistance (>10(9) ohm cm2) and low capacitance values (<10(-10) F cm(-2)) as compared to bare Fe, graphene, and conducting polymer based coatings in 1 M hydrochloric acid solutions. The electrochemical analyses reveal that the oil coatings developed in this study provided a two-fold protection of passivation from the oxide layer and barrier from polymeric films. It is clearly observed that there is no change in structure, morphology, or electrochemical properties even after a prolonged exposure time of 80 days. This work indicates the prospect of developing highly inert, environmentally green, nontoxic, and micrometer level passivating barrier coatings from more sustainable and renewable sources, which can be of interest for numerous applications.
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http://dx.doi.org/10.1021/acsami.5b05789 | DOI Listing |
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to provide an opinion on the safety of a change of the specifications of the authorised NF 'phytosterols/phytostanols' as a novel food (NF) pursuant to Regulation (EU) 2015/2283. This authorised NF concerns phytosterols extracted from plants and which may be presented as free sterols and stanols or esterified with food grade fatty acids. It has to contain less than 81% β-sitosterol, less than 35% β-sitostanol, less than 40% campesterol, less than 15% campestanol, less than 30% stigmasterol and less than 3% brassicasterol.
View Article and Find Full Text PDFJ Food Sci Technol
January 2025
CIFF, National Centre for Biological Sciences, Bellary Road, Bengaluru, 560030 India.
The kinetics, oil migration pattern and the role of frying media during immersion frying of '', a dairy dessert, at the microstructural level were studied using confocal laser scanning microscopy (CLSM). After 6 min of frying, the depth of oil migration in increased from 0 to 3.16 mm in clarified butter (locally called '') and 3.
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January 2025
Department of Pharmacognosy, Faculty of Pharmacy, "Victor Babes" University of Medicine and Pharmacy Timişoara, Eftimie Murgu Square, No. 2, 300041 Timişoara, Romania.
There is a growing need for safer alternatives to synthetic additives commonly used in lipophilic carriers for products such as foods, pharmaceuticals, personal care items, and cosmetics. Natural antioxidants, which prevent lipid peroxidation while providing additional health benefits, offer a promising solution. Evening primrose oil, a rich source of antioxidant compounds with numerous biological benefits, emerges as a potential natural preservative for oil-based products.
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January 2025
Department of Physics, University of Patras, 26504 Patras, Greece.
The fast detection of Extra Virgin Olive Oil (EVOO) adulteration with poorer quality and lower price vegetable oils is important for the protection of consumers and the market of olive oil from fraudulent activities, the latter exhibiting an increasing trend worldwide during the last few years. In this work, two optical spectroscopic techniques, namely, Laser-Induced Breakdown Spectroscopy (LIBS) and UV-Vis-NIR absorption spectroscopy, are employed and are assessed for EVOO adulteration detection, using the same set of olive oil samples. In total, 184 samples were studied, including 40 EVOOs and 144 binary mixtures with pomace, soybean, corn, and sunflower oils, at various concentrations (ranging from 10 to 90% /).
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January 2025
Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Av. Alem 1253, Bahía Blanca 8000, Argentina.
Three-dimensional (3D) printing attracts significant interest in the food industry for its ability to create complex structures and customize nutritional content. Printing materials, or inks, are specially formulated for food or nutraceuticals. These inks must exhibit proper rheological properties to flow smoothly during printing and form stable final structures.
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