Search Results (31)

The analysis of the physical and chemical properties of blackcurrant (Ribes nigrum L.), strawberry (Fragaria ananassa Duchesne ex Weston) and raspberry (Rubus idaeus L.) seeds recovered from pomace—food processing waste—was carried out. The weight of the one thousand seeds, their dry weight, swelling properties, and color in the CIE L*a*b* space, as well as the percentage of basic chemical components, i.e., protein, carbohydrate (including total dietary fiber, insoluble fiber, and soluble dietary fiber), fat, and ash were determined. Polyphenols content and antioxidant activity was determined. In addition, the amounts of individual phenolic compounds, fatty acids, and amino acids, as well as macro and micro-nutrients, were identified and analyzed. The potential usefulness of raspberry seeds as a rheology modifier of cosmetics and food products was estimated due to the high content of mucilage and swelling index similar to linseed and a favorable color with a high value of the b* parameter (22.1) corresponding to yellow color simultaneously with high luminescence (L* = 59.4). Oils obtained from all tested seeds are potentially useful in cosmetic preparations due to the high content of n-6 acids (50.4–71.5%), and oils from strawberry and raspberry seeds as a result of containing n-3 acids, respectively; 30.5–32.3% may be beneficial for dietary supplementation. In addition, the dietary values of the tested seeds are emphasized by the high content of dietary fiber (53.1–63.1%), antioxidant properties (the highest for blackcurrant) and the presence of phenolic compounds such as procyanidin derivatives, catechins (raspberry), quercetins and kaempferols (blackcurrant), and pelargonidin (strawberry). Full article

Berry seeds represent an underexploited byproduct of juice and wine production, and are increasingly valued sources of high-quality cold-pressed oils. In this study, eight berry species, including blackcurrant (Ribes nigrum), red currant (Ribes rubrum), raspberry (Rubus idaeus), strawberry (Fragaria), sea buckthorn (Hippophae rhamnoides), honeysuckle (Lonicera caerulea), viburnum (Viburnum opulus), and rowanberry (Sorbus aucuparia), were investigated to determine the impact of primary fermentation on seed composition and oil quality. Seeds obtained from juice production were compared with those obtained after fermentation. Fermentation consistently reduced seed sugars and carbohydrates by more than 50% while increasing relative protein levels, demonstrating microbial utilization of fermentable substrates. Oil yields showed species-specific responses, with blackcurrant and honeysuckle seeds increasing from ~14 to 15% and ~7 to 8%, respectively, while raspberry decreased from ~9 to 8%, and viburnum decreased from ~6 to 5%. Importantly, fatty acid profiles remained unchanged across all treatments, confirming that fermentation does not alter the natural dominance of linoleic and α-linolenic acids. Tocopherol and total phenolic contents decreased modestly in fermented oils (typically 5–10%), which was reflected in small reductions of DPPH scavenging activity (2–4%) and oxidative stability (0.2–0.5 h). A multivariate heatmap and PCA analyses revealed that berry species identity was the primary driver of biochemical variation, while fermentation introduced only minor within-species shifts. The results indicate that berry pomace remaining after fermentation can still be valorized for cold-pressed oil production with minimal compromise in quality. Full article

Fiber is one of the most important ingredients of fruit that has an influence on the gastrointestinal tract and biochemical parameters of blood. Fiber has texturizing functions in food processing. The fiber’s properties (water-binding capacity, swelling, and oil-holding capacity) and polysaccharide composition obtained from raspberry and blackberry fruit, juice, and pomace, divided into seed and seedless fractions, were determined. The seedless fraction contains more hemicelluloses and homogalacturonan with higher water-binding capacities, swelling, and oil-holding capacities, and the seeds contain more cellulose, and their physical abilities are much lower. Water-binding capacities were from 2.7 to 14.9 g/g, swelling from 3.3 to 11.1 mL/g, and oil-holding capacities from 8.0 to 16.5 g/g. The sequential extraction of fruit fiber showed that the main fraction was the Residue, followed by the weak alkali extractable pectin (DASP) and the hemicellulose (CASP). Water-extractable pectin (WSP) and chelating-agent extractable pectin (ChSP) both constituted 8–9% of AIS each. In the pomace, the main fraction was the Residue (40% AIS), followed by CASP (16% AIS), DASP and ChSP (6–7% AIS), and WSP and WR (3% AIS). While seeds are composed mostly of Residue (52–57% AIS vs. 24–36% AIS in seedless), the seedless part shares of CASP hemicelluloses were higher (24–28% AIS vs. 12–15% in seeds). In the seedless part, there was also more water-soluble pectin (WSP) (4–5% vs. 2–3% in seeds). Seedless fraction is rich in hemicellulose and has higher water-binding properties and oil-holding capacities compared to seeds, and that is why it could be a source of functional berry polysaccharides. Full article

Nanoemulsions are significant for cosmetic products intended for skin care and for health products due to the reduced size (range 20 to 500 nm) of the globules, which avoids processes of instability. They present transparency, fluidity, wettability, and spreadability; increase skin penetration; and have good sensation. The main instability mechanism of nanoemulsions is called Ostwald ripening, responsible for increasing the average diameter of emulsion globules. Sesame Seed Oil (SO) and Raspberry Seed Oil (RO) are indicated as moisturizing agents recently used in the cosmetic industry and for reducing transepidermal water loss, preventing damage to the skin barrier. They contain specific compounds with common properties such as antioxidant, moisturizing, emollient, and photoprotective actions, making them attractive alternative and complementary treatments to soften the process of skin aging. Below, we present the results of this research on the development of nanoemulsions containing Sesame Seed Oil added with Raspberry Seed Oil by the low-energy method. SO nanoemulsions at HLB = 8.0 were obtained with PEG 15 castor oil (A) and PEG 30 castor oil (F.80) and had globule sizes of 50 nm and 200 nm, respectively, along with pH values considered suitable for skin care products and lower viscosity values allowing for the easy application of nanoemulsions to the skin. Nanoemulsions A and F.80 showed antioxidant activities of 68.71% and 67.75%, respectively. SO nanoemulsions with PEG 15 and PEG 30 castor oil were obtained at 85 °C and 75 °C, respectively, and have the lowest Ostwald ripening index (1.33 × 10²² m³ s⁻¹). The in vitro evaluation conducted using the HET-CAM method for nanoemulsions and PEG 15 and PEG 30 castor oils showed that they were slightly irritating and could be used in cosmetic products. Full article

In this study, biodegradable and active films based on sodium alginate incorporated with different concentrations of oils (25% and 50%) from fruit seeds were developed for potential applications in food packaging. The ultraviolet and visible (UV-VIS) spectra of raspberry seed oil (RSO) and black currant seed oil (BCSO) indicated differences in bioactive compounds, such as tocopherols, phenolic compounds, carotenoids, chlorophyll, and oxidative status (amounts of dienes, trienes, and tetraenes) of active components added to alginate films. The study encompassed the color, structure, and thermal stability analysis of sodium alginate films incorporated with RSO and BCSO and their mixtures. The color of alginate films before and after the addition of oils from both fruit seeds was evaluated by measuring color coordinates in the CIELab color space: L* (lightness), a* (red-green), and b* (yellow-blue). The lightness values ranged between 94.21 and 95.08, and the redness values varied from −2.20 to −2.65, slightly decreasing for the films enriched with oils. In contrast, yellowness values ranged between 2.93 and 5.80 for the obtained active materials, significantly increasing compared to the control alginate film (L* = 95.48, a* = −1.92, and b* = −0.14). Changes in the structure and morphology of the alginate films after incorporating bioactive-rich oils were observed using scanning electron microscopy (SEM). Films with RSO and oil mixtures had more developed surfaces than films with BCSO. Moreover, the cross-sections of the films with RSO showed holes evenly distributed inside the films, indicating traces of volatile compounds. Thermal decomposition of the alginate films loaded with oils showed five separate stages (to 125 °C, 125–300 °C, 310–410 °C, 410–510 °C, and 750–1000 °C, respectively) related to the oil and surfactant decomposition. The shape of the thermogravimetric curves did not depend on the oil type. The added oils reduced the efficiency of alginate decomposition in the first stage. The obtained results showed that new functional and thermally stable food packaging films based on sodium alginate with a visual appearance acceptable to consumers could be produced by utilizing oils from fruit seed residues. Full article

Berry fruit seeds which are considered as a fruit industry waste product can be a source of oil with unique chemical, physical, and nutritional properties. The blackberry, chokeberry, and raspberry seeds can be perceived as an alternative source of oil. However, conventional oil extraction is merged with financial and environmental expanses. Therefore, alternative extraction methods, ultrasound-assisted, for example, are being gradually introduced to the common practice. The aim of the following study was to determine the optimal conditions of ultrasound-assisted extraction of oil from blackberry, chokeberry, and raspberry seeds in order to obtain oil with high yield and improved oxidative stability. The variables of the experiment were extraction time and ultrasound amplitude. Based on the results, the mathematical models were fit, and optimum conditions of time and amplitude were calculated: 8.20 min and 72.98%, 10.11 min and 59.18%, 8.43 min and 95.57% for blackberry, chokeberry, and raspberry seed oils, respectively. Additionally, oils obtained in the optimized conditions were assessed in differential scanning calorimetry study to evaluate their melting and crystallization characteristics. The results showed that ultrasound application affected thermal properties of oils only slightly. The evaluation of oxidation kinetics led to the conclusion that ultrasound may cause an activation energy increase. Also, the profile of fatty acids and their distribution in triacylglycerol molecules were studied. The output values of experiments were comparable between oils obtained from the same berry seeds. All of the oils were characterized with a high share of polyunsaturated fatty acids (over 70%) with predominant content of linoleic acid. Summarized results show that the ultrasound technique can be successfully applied in the oil extraction procedure. The benefits contain improved yield, longer oxidation induction time, and invariance of the specific oil chemical and physical properties. Full article

Raspberry seeds are a by-product of berries, both from their primary processing, such as in juice production, and secondary processing, such as in oil extraction. These seeds contain plenty of valuable components such as crude fiber, proteins, fats, and vitamins. Quality characterization is the initial step toward using these seeds as a sustainable and functional food. The aim of studying raspberry seeds’ quality profile, both before oil extraction and after different processing methods (supercritical CO₂, subcritical CO₂, cold pressing, and hexane solvent), is to point out the benefits of this by-product and to raise consumer awareness about their health and well-being benefits. This study provides evidence that raspberry seeds have good physical parameters for use in other products as a functional food enrichment ingredient, such as in baked goods, offering considerable health benefits due to their high nutrient content. The weights, peroxide values, moisture content, nutritional energy values, and colors were determined before oil extraction to give initial seed values. The nutrient content and amounts of macroelements, P, K, Ca, and Mg, as well as microelements, B, Zn, Cu, Fe, and Mn, were determined in the tested variety ‘Polka’, both before and after oil extractions and using different methods. The raspberry seeds’ moisture was 9.2%, their peroxide content was 5.64 mEq/kg, their nutritional value was 475.25 Kcal., and their total weight was 2.17 mg (1000 units). The seeds contain 7.4% protein, 22.1% crude fiber, 11.0% crude fat and oil, and 2.8% sugar. We determined how different oil extraction methods influence the nutrient, micro-, and macro-component values. We concluded that the seeds contained the highest manganese (45.3 mg/kg), iron (29.2 mg/kg), and zinc (17.4 mg/kg) contents and the lowest content of copper (5.1 mg/kg). This research shows that raspberry seeds represent a potential natural food ingredient, and after oil extraction with subcritical or supercritical CO₂ or cold pressing, they can be used as a sustainable and functional food. Full article

The fruit processing industry generates large quantities of by-products well known to be rich in bioactive compounds with numerous nutritional properties and beneficial effects for human health. We developed a strategy to valorise raspberry seeds and obtain valuable ingredients with potential application in cosmetic skincare formulas. Cold press extraction technology was applied to extract oil, and the remaining defatted raspberry seed cake was treated with three proline based deep eutectic solvents (DES) to extract polyphenols. The most potent was proline/citric acid extract, with free and total ellagic acid content (52.4 mg/L and 86.4 mg/L), total phenolic content (TPC, 550.1 mg GAE/L) and radical scavenging activity (RSA, 4742.7 mmol TE/L). After the direct mixing of the extract and after encapsulation with starch as a carrier, the skincare emulsion and microemulsion were characterised by irritation potential (Zein test), transepidermal water loss (TEWL), red blood cell (RBC), and DPPH antioxidant test. The resulting preparations were of improved quality in comparison to the control hand cream, with a low skin irritation effect, lower TEWL, and higher antioxidant potential. This work complies with circular economy principles and green technology standards, and represents the efficient model on how to reuse natural resources through waste minimization. Full article

Alginate films plasticized with glycerol and enriched in raspberry and/or black currant seed oils were prepared via casting solution techniques. The intention was to create active films for food packaging where antioxidants in a film would deactivate oxidants in a packed product or its surroundings, improving conditions inside packaging and extending the shelf life of such a product. The prepared materials were characterized by physicochemical, spectroscopic, mechanical, water vapor transmission (WVTR), and antioxidant activity analysis. Infrared spectra of the alginate films with oils were similar to those without the additive; the band with a maximum at about 1740 cm⁻¹ stood out. The prepared materials with oils were thicker, contained less water, were more yellow, and were less permeable to water vapor. Moreover, the presence of the oil in the films resulted in a slightly lower Young’s modulus and lower stress at break values but higher strain at break. The antioxidant capacity of raspberry seed oil itself was about five times higher than that of black currant seed oil, and a similar trend was noticed for films modified with these oils. The results indicated that both oils could be used as active substances with antioxidant properties in food packaging. Full article

The purpose of the study was to determine the effects of raspberry seed oil on the slaughter performance traits, plasma lipid concentration and meat quality of purebred Termond White rabbits (n = 42; 18♂, 24♀). In each group (3 × n = 14; 6♂, 8♀), the experimental animals were fed a complete pelleted feed with constant access to drinking water. Rabbits in the first experimental group received a feed ration enriched with a 1% addition of raspberry seed oil, while rabbits in the second experimental group were given a 2% addition of the same oil. These animals were slaughtered on day 84. The addition of raspberry seed oil did not significantly affect the slaughter performance traits of the rabbits (p > 0.05). It also did not significantly affect the fat content, shear force, hardness, springiness, cohesiveness or chewiness of the meat obtained from the rabbits’ longissimus lumborum muscle. However, the experiment showed that the addition of raspberry seed oil had a significant effect on the fatty acid profile of rabbit meat (p ≤ 0.05). Even a small share of this oil in the feed ration significantly increased the level of linoleic acid (p ≤ 0.05). This study showed that feeding pellets containing an oil supplement with a high content of unsaturated fatty acids had a positive effect on rabbits’ plasma lipid levels. Full article

The topical use of sunscreens is recommended for avoiding the damaging effects of UV radiation. However, improvements are still needed in the existing products to enhance their photoprotection effectiveness and safety. This involves minimizing the use of chemical UV filters while providing enhanced and prolonged photoprotection. This work investigated novel sunscreen formulations and their UV protection effects by encapsulating Uvinul^® A, Tinosorb^® S, and Uvinul^® T150 into nanostructured lipid carriers (NLCs) based on bacuri butter and raspberry seed oil. First, the impact of critical formulation and process parameters on NLCs’ particle size was evaluated using a 2² Face Centered Central Composite Design. Then, formulations were evaluated in terms of critical quality factors, in vitro skin permeation, and in vitro and in vivo photoprotection activities. The developed NLCs-containing formulations exhibited appropriate size (122–135 nm), PdI (<0.3), encapsulation efficiency (>90%), and drug content (>80%), which were preserved for at least 90 days under different stability conditions. Moreover, these NLCs-based formulations had equivalent skin permeation to emulsion-based controls, and the addition of NLCs into sunscreen cream bases in the optimum proportion of 20% (w/w) resulted in enhanced UVA and UVB photoprotection levels, despite a 10% reduction in the total filters content. Altogether, these results describe the application of nanoencapsulated organic UV filters in innovative sunscreen formulations to achieve superior photoprotection and cosmeceutical properties. Full article

A variety of specific plant oils produced from plants other than sunflowers and olives has been offered on the food market, most of them obtained using cold pressing in order to preserve sensitive oil components. The objective of this study was to evaluate their fatty acid (FA) compositions by means of nutritional quality indices. FA profiles (37 FAs) of 20 commercially available specific edible plant oils were obtained using GC-FID and further evaluated by calculating lipid quality indices. FA profiles and their corresponding quality indices showed the expected variability, depending on the plant source. For the purpose of comparison, the same indices were determined for sunflower and olive oil: the polyunsaturated-to-saturated FA ratio (PUFA/SFA) was 5.1 and 0.5, the hypocholesterolemic/hypercholesterolemic ratio (HH) was 13.0 and 6.8, the index of atherogenicity (IA) was 0.08 and 0.14, the index of thrombogenicity (IT) was 0.23 and 0.24, and the unsaturation index (UI) was 146.6 and 93.5, respectively. A higher PUFA/SFA ratio is beneficial for cardiovascular health, as are a lower IA and IT. The UI indicates stability of unsaturated FAs during storage and processing. Flaxseed oil was the only one showing a PUFA/SFA ratio higher than sunflower oil (5.8). Regarding IA, flaxseed, almond, apricot, plum, hazelnut, macadamia, and sea buckthorn oils were similar to sunflower oil; sesame, black cumin, poppy, pumpkin, avocado, raspberry seed, argan, moringa, and rose seed oils resembled olive oil; and palm oil was isolated at 0.80, while coconut oil reached 23.4. Flaxseed, almond, apricot, plum, raspberry seed, macadamia, rose seed, and sea buckthorn oils showed a lower IT than sunflower and olive oils (range 0.06–0.18). Coconut and palm oils showed lower HH ratios than olive oil, whereas, in the case of flaxseed, almond, apricot, plum, hazelnut, and sea buckthorn oils, this ratio was higher than the one in sunflower oil (range 14.0–16.1). Flaxseed oil was characterized by the highest UI (208.4), while others were distributed along the 90–170 interval (except coconut and palm oils). According to their nutritional quality indices, a variety of plant oils are valuable sources of FAs in human nutrition. Full article

The fatty acid (FA) compositions of thirty-nine vegetable oils and fats, including nangai nut, pili nut, shea butter, tamanu oil, baobab, sea buckthorn berry, Brazil nut, grape seed, black seed, evening primrose, passion fruit, milk thistle, sunflower, pumpkin seed, sesame, soybean, flax seed, kukui, red raspberry seed, walnut, chia seed, hemp seed, rosehip, almond, avocado, carrot seed, moringa, apricot kernel, camellia seed, macadamia, olive, marula, argan, castor, jojoba, pomegranate seed, medium-chain triglyceride (MCT) coconut, roasted coconut, canola, and mustard oil, were analyzed using gas chromatography–mass spectrometry (GC-MS). Vegetable oils and fats have different profiles in terms of their fatty acid composition, and their major constituents vary significantly. However, we categorized them into different classes based on the percentages of different fatty acids they contain. The saturated fatty acids, such as palmitic acid and stearic acid, and the unsaturated fatty acids, including oleic acid, linoleic acid, and linolenic acid, are the main categories. Among them, roasted coconut oil contained the greatest amount of saturated fatty acids followed by nangai nut (45.61%). Passion fruit oil contained the largest amount of linoleic acid (66.23%), while chia seed oil had the highest content of linolenic acid (58.25%). Oleic acid was exclusively present in camellia seed oil, constituting 78.57% of its composition. Notably, mustard oil had a significant presence of erucic acid (54.32%), while pomegranate seed oil exclusively contained punicic acid (74.77%). Jojoba oil primarily consisted of (Z)-11-eicosenoic acid (29.55%) and (Z)-docos-13-en-1-ol (27.96%). The major constituent in castor oil was ricinoleic acid (89.89%). Compared with other vegetable oils and fats, pili nut oil contained a significant amount of (E)-FA (20.62%), followed by sea buckthorn berry oil with a content of 9.60%. FA compositions from sources may be problematic in the human diet due to no labeling or the absence of essential components. Therefore, consumers must cast an eye over some essential components consumed in their dietary intake. Full article

When producing fruit juices, the pomace, containing the seeds, is left as a byproduct. In this study, cold-pressed blackcurrant, raspberry, blackberry, blueberry, strawberry, and sea buckthorn seed oils and their seed meals were characterized to explore possible commercial applications. The fatty acid (FA) composition, sterol content, tocopherol content, total polyphenolic content (TP), color, ferric reducing antioxidant power (FRAP), and free-radical scavenging capacity (DPPH assay) were determined. The levels of TP ranged from 8.9 to 19.3 mg GAE/100 g of oil with the highest TP content observed in blackcurrant oil. Concerning the antioxidative activity, sea buckthorn oil and blackberry oil performed best, both exhibiting high FRAP and DPPH scavenging activities. The fatty acid profiles of all oils showed that the main polyunsaturated fatty acids were linoleic acid (C18:2) and α-linolenic acid (C18:3). When studying the sterol and tocopherol content, the highest total amount of sterols (4500 mg/kg) as well as the highest total amount of tocopherols (1036 mg/kg) were observed in blackberry oil. It can be concluded that the cold-pressed berry seed oils examined in this study exhibit interesting characteristics for further commercialization. Moreover, the seed meal is a valuable byproduct that contains high amounts of polyphenols and has a high level of antioxidant activity. Full article

The skin serves protective roles for internal organs and is responsible for maintaining homeostasis between the body and the environment. The outermost and most exposed part of the skin to environmental factors is the stratum corneum (SC). SC hydration and transepidermal water loss (TEWL) values provide information about the physiological state of the skin. Plant oils, owing to their chemical structure, possess moisturizing and protective functions. This study assessed the impact of a single application of drying oil (Rubus idaeus seed oil), semi-drying oil (Sesamum indicum seed oil), and nondrying oil (Cocos nucifera (coconut) oil) on specific skin characteristics in young, healthy women. Thirty-five female volunteers (age: 20.03 ± 1.69) participated in the study. Before commencing the investigation, a questionnaire survey on the subjective assessment of skin condition and a body composition test were conducted. Subsequently, each participant had three oils applied to nonoverlapping skin areas on the forearms. Skin characteristics were assessed before and 1 h after the oil application using specialized probes: a corneometer and a tewameter. An enhancement in skin hydration was evident after the application of each of the tested oils (p = 0.001). Raspberry oil demonstrated the most significant moisturizing effect, while coconut oil showed the weakest impact. Only raspberry seed oil (p = 0.012) resulted in a noteworthy decrease in TEWL. The initial skin condition did not correlate with the subjects’ body composition, and the improvement induced by the application of the oils was not dependent on body weight, body water content, or BMI (body mass index). The applied vegetable oils positively influence the level of SC hydration. Improvement in barrier function, as measured by TEWL, was observed only for raspberry seed oil. Full article