Chia Seed Oil Prevents High Fat Diet Induced Hyperlipidemia and Oxidative Stress in Mice

Hyperlipidemia is a common cardiovascular disease. At present, the influence of high fat diet (HFD) on this is being explored. Recently, vegetable oils rich in omega‐3 have been reported that can treat hyperlipidemia caused by HFD. However, the effects of chia seed oil (CSO) on HFD‐induced hyperlipidemia and oxidative stress are poorly studied. Hence, in this study, the effects of CSO on hyperlipidemia and oxidative stress induced by HFD in mice are analyzed by various commercial kits, section staining, and protein expression. The results show that CSO decreases body weight and organ index. Meanwhile, CSO reduces serum lipid levels of total cholesterol, triglyceride, and low‐density lipoprotein cholesterol. It can also elevate superoxide dismutase and glutathione peroxidase activities and reduce malondialdehyde content in serum and liver. The results of histopathological analysis prove that CSO improves hepatic steatosis and reduces lipid deposition. Further, the results of western blot demonstrate that CSO upregulates the expression of peroxisome proliferator‐activated receptor alpha and carnitine palmitoyltransferase 1a in the liver. As a result, CSO may be a potential lipid‐lowering oil to prevent and treat HFD‐induced hyperlipidemia and oxidative stress. Practical Applications CSO, as a byproduct of chia seed processing, is a rich source of α‐linolenic acid. This study investigates the effects of CSO on HFD‐induced hyperlipidemia and oxidative stress in mice. It is concluded that dietary CSO can improve the hyperlipidemia in HFD‐induced mice via analysis of lipid parameters, histopathology study of the liver, and lipid metabolism related genes. In addition, supplementation of CSO also can improve the oxidative stress in mice. Therefore, CSO can be used for the prevention of hyperlipidemia and oxidative stress. This research provides a theoretical basis for the comprehensive development and utilization of functional chia seed oil.     

HACCP在浓香菜籽油生产中的应用

为了保障浓香菜籽油的产品质量安全,采用HACCP体系对浓香菜籽油生产全过程进行生物、物理、化学的危害分析,确定关键控制点,制定预防措施,并对生产环节进行有效监控,制定纠偏措施,做好记录管理,为浓香菜籽油的安全生产提供借鉴。     

基于传统清管球接收器的滤杂防堵工艺设计

清管球回收操作过程中,清管球接收器的泄压、排液和惰化导致泥、砂、垢等杂质积聚在清管球接收器中,并随油气物流进入闭排系统管线,造成杂质流失、闭排系统管线堵塞和压力无法完全释放,影响对海底油气管道腐蚀、析蜡、结垢及地层出砂等情况的判断,存在很大的安全隐患。通过对清管球接收器实施工艺改造,使清管球接收器具备滤杂防堵功能和自动取样功能,有效解决了闭排管线堵塞、杂质流失和安全隐患问题。该工艺研究对于海上油气田海底管线的运营和维护具有较高的借鉴意义。     

Enhanced oil recovery from carbonate reservoirs by spontaneous imbibition of low salinity water

An experimental study was performed to investigate the impact of low salinity water on wettability alteration in carbonate core samples from southern Iranian reservoirs by spontaneous imbibition. In this paper, the effect of temperature, salinity, permeability and connate water were investigated by comparing the produced hydrocarbon curves. Contact angle measurements were taken to confirm the alteration of surface wettability of porous media. Oil recovery was enhanced by increasing the dilution ratio of sea water, and there existed an optimum dilution ratio at which the highest oil recovery was achieved. In addition, temperature had a very significant impact on oil recovery from carbonate rocks. Furthermore, oil recovery from a spontaneous imbibition process was directly proportional to the permeability of the core samples. The presence of connate water saturation inside the porous media facilitated oil production significantly. Also, the oil recovery from porous media was highly dependent on ion repulsion/attraction activity of the rock surface which directly impacts on the wettability conditions. Finally, the highest ion attraction percentage was measured for sodium while there was no significant change in pH for all experiments.     

Associations between Oil Yield and Profile of Fatty Acids,Sterols, Squalene,Carotenoids, and Tocopherols in Seed Oil of Selected Japanese Quince Genotypes during Fruit Development

Tocopherols, phytosterols, carotenoids, and squalene are present in mature seeds of Japanese quince. Yet, little is known about the relationship between these compounds and oil yield during fruit and seed development. The profile change of lipophilic compounds during fruit and seed development in Japanese quince cultivars “Darius,” “Rondo,” and “Rasa” is investigated. It is shown here that during fruit and seed development, there is a significant reduction, three‐ to over tenfold, in the concentration of minor bioactive compounds in seed oil. It is recorded that delay between synthesis of tocopherols and oil in Japanese quince seeds during the fruit development results in a logarithmic relationship between the oil content and tocopherols concentration in the seed oil (R² = 0.980). Similar trends are observed between oil yield and phytosterols, and carotenoids (R² = 0.927 and R² = 0.959, respectively). The profile of fatty acids during the development of the seeds significantly is changed. The reduction of linoleic, palmitic, and gondoic acids levels and increment of oleic acid is noted. The oil content, profile of fatty acids, and concentration of bioactive compounds in all three genotypes of Japanese quince do not change significantly statistically during the last month of fruit development. Practical Applications: Some fruits are harvested at different degrees of maturity mainly due to a logistic issue and uneven ripening of fruits, which affects the chemical composition of whole fruit including seeds. Therefore, it would be good to know how the chemical composition is changing in plant material during development especially in the last month before harvest. Production of Japanese quince continues to rise year to year and with it the volume of generated by‐products such as seeds. This study demonstrates how it changes the oil content, profile of fatty acid, and concentration of tocopherols, squalene, phytosterols, and carotenoids in the seeds and seed oil of three Japanese quince cultivars “Rondo,” “Darius,” and “Rasa” during plant development. The provided information can be very useful for the manufactories oriented on the processing of by‐products, mainly seeds, generated by other branches of industry, for instance, fruit‐processing.     

Microstructural,hydraulic conductivity and geochemical changes of drying mature fine oil sand tailings in column experiments

This study offers new insights into two-lift deposition of mature fine tailings under atmospheric drying. The interaction of newly added lift and former lift(s) was evaluated using column experiments in terms of volumetric water content, electrical conductivity (EC), hydraulic conductivity, geochemistry and microstructure. Water content and EC followed the same trend and decreasing of water content appears to be responsible for significant reduction in EC. Evaporation on top of the column reduced the water content to almost zero. The obtained results support the coupling between the hydraulic and chemical processes that should be considered by active operators.     

Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation: A review

BackgroundFunctional foods are a fastest growing sector of the food industry. The development of functional foods comprising omega-3 fatty acids and probiotic bacteria, through complex coacervation process is an emerging area of research and product development.Scope and approachWe reviewed relevant literature concerning the use of complex coacervation in microencapsulation, focusing primarily on the inclusion of probiotic bacteria and omega-3 oils into a single delivery format. This review covers advantages and disadvantages of the complex coacervation process to microencapsulate bioactive ingredients, viability of probiotic bacteria and oxidative stability of omega-3 oil during the complex coacervation process, the bioaccessibility of omega-3 oil and probiotic bacteria during simulated gastrointestinal conditions and in-vivo testings.Key findings and conclusionsThe review describes the advantages of co-encapsulation using complex coacervation followed by spray drying. It also describes the technological hurdles that need to be resolved for further development of industrial applications of co-encapsulation of probiotic bacteria and omega-3 lipids. The co-encapsulation concept has been widely used in pharmaceutical delivery systems, but is a relatively new concept in food ingredient stabilisation and delivery. There is a commercial need of co-encapsulation of multiple bioactive ingredients within a single microcapsules, due to decreased cost and enhanced product quality. Complex coacervation has been shown to be a useful method for the co-encapsulation of multiple unstable bioactive ingredients. Although in-vitro evaluation deliver useful bioavailability information, additional in-vivo and clinical trials are needed to determine the efficacy of bioactive release, particularly for microcapsules containing multiple bioactive ingredients.