Essential oils (EOs) are natural products obtained from aromatic plants. Steam distillation
and hydrodistillation are the most commonly used methods for the extraction of EOs at …

Health benefits associated to ω-3 fatty acids consumption together with the high
susceptibility to oxidation of ω-3 containing oils have led to the development of …

The objective of this work was to evaluate the influence of the homogenization method,
ultrasound or rotor-stator, on the properties of emulsions formed with chia oil (Salvia …

Unsaturated fatty acids (UFAs) as well as natural food ingredients containing them are being
added to food products more often. Unfortunately, UFAs are susceptible to oxidative …

As a replacement for saturated fats, bigel butter spread (BgBs) based on sesame oleogel
and alginate hydrogel was developed. Morphology, oxidative stability, microbiological …

This study aimed to evaluate the potential of vacuum spray drying technology for the
microencapsulation of an oxidation-sensitive ingredient, in order to minimize lipid oxidation …

Andean lupin (Lupinus mutabilis) oil is rich in monounsaturated (54.2%) and
polyunsaturated (28.5%) fatty acids but has a ω-3: ω-6 ratio (1: 9.2) above the recommended …

Through monitoring Rancimat induction time (RIT), peroxide value (POV), and thiobarbituric
acid‐reactive substances (TBARS) of docosahexaenoic acid (DHA) algae oil and walnut oil …

Chia and sesame oils are important sources of essential fatty acids; however, their ω‐3: ω‐6
proportions do not comply with nutritional recommendation. A feasible approach to improve …

Food products enriched with healthier unsaturated fatty acids are more sensitive to lipid
oxidation, leading to an overall quality deterioration and the development of unwanted …