Binary blends of palm olein (PO) with sunflower oil (SFO), canola oil (CNO), and cottonseed oil (CSO) were formulated to assess their stability under continuous frying conditions. The results were then compared with those obtained in PO. The oil blends studied were: (1) 60:40 for PO + SFO; (2) 70:30 for PO + CNO; and (3) 50:50 for PO + CSO. The PO and its blends were used to fry potato chips at 180°C for a total of 56 h of operation. The evolution of analytical parameters such as tocols, induction period, color, p-anisidine value, free fatty acid, smoke point, polar compounds, and polymer compounds were evaluated over the frying time. Blending PO with unsaturated oils was generally proved to keep most qualitative parameters comparable to those demonstrated in PO. Indeed, none of the oils surpassed the legislative limits for used frying. Overall, it was noted that oil containing PO and SFO showed higher resistance toward oxidative and hydrolytic behaviors as compared to the other oil blends.
This study was conducted to evaluate the effect of dietary cottonseed oil (CSO) at
different levels on broiler chickens. Dietary CSO was tested for energy supplementation values in
poultry at levels 0, 3, 6 and 9% utilizing isonitrogenous (22.5% CP), semi-isocaloric (3100 Kcal/kg)
rations and run in the experiment. Ninety-six seven-day old unsexed Ross-308 broiler chicks with
an initial weight of 72.9 g were used for each experiment in a completely randomized design
(4x4x6). Chicks were fed for 42 days. Supplementation with the oils improved performance
(p>0.05) but CSO gave significant (p
Sustainable materials, such as vegetable oils, have become an effective alternative for liquid dielectrics in power transformers. However, currently available vegetable oils for transformer application are extracted from edible products with a negative impact on food supply. So, it is proposed in this study to develop cottonseed oil (CSO) as an electrical insulating material and cooling medium in transformers. This development is performed in two stages. The first stage is to treat CSO with tertiary butylhydroquinone (TBHQ) antioxidants in order to enhance its oxidation stability. The second and most important stage is to use the promising graphene oxide (GO) nanosheets to enhance the dielectric and thermal properties of such oil through synthesizing GO-based CSO nanofluids. Sodium dodecyl sulfate (SDS) surfactant was used as surfactant for GO nanosheets. The nanofluid synthesis process followed the two-step method. Proper characterization of GO nanosheets and prepared nanofluids was performed using various techniques to validate the structure of GO nanosheets and their stability into the prepared nanofluids. The considered weight percentages of GO nanosheets into CSO are 0.01, 0.02, 0.03 and 0.05. Dielectric and thermal properties were comprehensively evaluated. Through these evaluations, the proper weight percentage of GO nanosheets was adopted and the corresponding physical mechanisms were discussed.
The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons. The increasing importance of legume and oilseed proteins in the manufacturing of various functional food products is due to their high-protein contents. However, the greatest obstacle to utilizing these legumes and oilseeds is the presence of antinutrients; but these antinutrients can be successfully removed or inactivated by employing certain processing methods. In contrast, the potential negative impact of the antinutrients is partially balanced by the fact that they may have a health-promoting role. Legumes and oilseeds provide well-balanced amino acid profiles when consumed with cereals. Soybean proteins, wheat gluten, cottonseed proteins, and other plant proteins have been used for texturization. Texturized vegetable proteins can extend meat products while providing an economical, functional, and high-protein food ingredient or can be consumed directly as a meat analog. Meat analogs are successful because of their healthy image (cholesterol free), meat-like texture, and low cost. Mycoprotein is fungal in origin and is used as a high-protein, low-fat, health-promoting food ingredient. Mycoprotein has a good taste and texture. Texturized vegetable proteins and a number of mycoprotein products are accepted as halal foods. This article summarizes information regarding the molecular, nutritional, and functional properties of alternative protein sources to meat and presents current knowledge to encourage further research to optimize the beneficial effects of alternative protein sources.
This study was carried out to extract and compare the characteristic ability of globulins from cottonseed, alfalfa seed, pea seed, mung bean and French bean with cocoa seeds to produce cocoa-specific aroma precursors. The extracted globulins were compared through SDS PAGE, amino acid and oligopeptide profiles. A very low recovery was obtained during globulin extraction from different seeds ranging from 0.5% to 2.7%. Cottonseed produced the highest total protein (13.90 mg/g), followed by cocoa seed (11.91 mg/g), whereas alfalfa seed, mung bean, pea seed and French bean produced 7.86, 4.77, 4.59 and 3.89 mg/g respectively. Two distinctive bands of 51.1 and 33.0 kDa were observed for cocoa vicilin-class globulin (VCG) from SDS PAGE. More than three bands were shown for other seed globulins. Comparative HPLC analyses of the obtained peptide mixtures revealed different and complex patterns of predominantly hydrophobic peptides. A similar high content of amides (glutamic acids-glutamine, aspartic acid- asparagine and arginine) and low concentrations of lysine were observed in all seeds globulin.