Enhancement of oxidative stability of soybean oil via nano-emulsification of eggplant peel extract: Process development and application.

To extend the oxidative stability of soybean oil with encapsulated natural antioxidants, eggplant peel-based water-in-oil (W/O) nanoemulsions were formulated. The nanoemulsions were developed with eggplant peel extract (1000-9000 ppm) and CR-310 emulsifier (8-10 %) via ultrasonication. Seven W/O nanoemulsion formulations exhibited high sedimentation stability (sedimentation index > 92.58 %), a mean droplet diameter < 100 nm and low polydispersity index (<0.25) during 30 days storage. These nanoemulsions achieved controlled release of polyphenols. The low conjugated diene and p-anisidine value (Schaal oven parameters) of the nanoemulsions compared to pure soybean oil and commercial soybean oil suggested that these W/O nanoemulsions restricted oxidation better than these oils. Moreover, they could control the oxidation of soybean oil for approximately 10-15 days under accelerated storage conditions. Further, the induction period in Rancimat also indicated that the nanoemulsions possessed higher oxidative stability compared to pure soybean oil while three nanoemulsions even exhibited higher induction period than commercial soybean oil.

Integrated approach towards acrylamide reduction in potato-based snacks: A critical review.

Acrylamide is a process contaminant and neurotoxic with growing evidence of cancer in human. Potato-based products majorly contribute towards acrylamide dietary intake thereby posing major food safety threat that necessitates formulation of acrylamide reduction strategies. This review highlights the recent research work on acrylamide formation mechanism, dietary intake, toxicity and potential reduction strategies at various levels in the food supply chain to ensure safety of potato-based products. Acrylamide formation in potato-based products depends on several factors involved in potato supply chain. Depending on the variety, application of nitrogen and sulphur fertilization may show positive, negative, or no effect on acrylamide formation. Heat and water stress faced by potato crops may increase the risk of acrylamide formation in processed products. Various pre-processing (e.g., blanching, chemical treatments etc.) and processing (e.g., methods, temperature, time) strategies may also reduce acrylamide formation (37-98%) in potato-based products at commercial and domestic levels. The acrylamide reduction strategies from farm to fork level have been discussed with special emphasis on mechanism of chemical treatments with pictorial representation.