Article
Food Science & Technology
Arnau Vilas-Franquesa, Bibiana Juan, Jordi Saldo
Summary: Sea buckthorn oil was extracted using accelerated solvent extraction with different solvents and temperatures. The extraction with ethanol achieved the highest concentration of 8-carotene in the final oil, but the use of green solvents led to lower oil yield values after purification.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xingang Lyu, Yixuan Wang, Shiwei Gao, Xiao Wang, Wei Cao, Carlos L. Cespedes-Acuna
Summary: Sea buckthorn oil with the addition of sea buckthorn leaf extract showed improved stability and antioxidant properties. The best results were obtained when 2% SBLE was added to the SBO microcapsules prepared by spray drying. SBLE not only increased the antioxidant activity of SBO, but also showed better effectiveness compared to synthetic antioxidants.
Article
Pharmacology & Pharmacy
Maria Dudau, Elena Codrici, Isabela Tarcomnicu, Simona Mihai, Ionela Daniela Popescu, Lucian Albulescu, Nicoleta Constantin, Iulia Cucolea, Teodor Costache, Dan Rambu, Ana-Maria Enciu, Mihail E. Hinescu, Cristiana Tanase
Summary: The research on natural products has gained momentum in recent years, with sea buckthorn being well characterized for its antioxidant and regenerative properties. This study focused on investigating the biological effects of fatty acids in sea buckthorn seed oil, and found that a fraction enriched in palmitic acid showed cell proliferation properties on skin cells.
FRONTIERS IN PHARMACOLOGY
(2021)
Article
Food Science & Technology
Violeta Ceksteryte, Saulius Bliznikas, Kristina Jaskune
Summary: The aim of this study was to determine the content and composition of fatty acids in sea buckthorn oil, royal jelly, and bee pollen, and to examine the changes in fatty acid content during storage. The results showed that royal jelly had the highest diversity of fatty acids, while palmitic and stearic acids were found in the highest amounts. The types and amounts of fatty acids in sea buckthorn oil and royal jelly were influenced by the storage process.
Article
Nanoscience & Nanotechnology
Ji-Ling Su, Juan Wang, Xiao-Na Fu, Li Hou, Ping Zhu, Kai Zhang, Huo-Wang Li, Ying Hou, Xiang-Yi Liu, Juan Xu
Summary: This study investigated the properties, fatty acid compositions, and thermal characteristics of Malania oleifera seed oil (MOSO). It found that MOSO is a rich source of essential fatty acids and nervonic acid (NA), making it a potential resource for health supplements and medicines.
ADVANCED COMPOSITES AND HYBRID MATERIALS
(2022)
Article
Chemistry, Applied
Arnau Vilas-Franquesa, Jordi Saldo, Bibiana Juan
Summary: This study evaluated the efficiency of extracting sea buckthorn oil using different solvents and temperatures. The results showed that the optimal extraction temperature varied for each solvent, indicating the importance of selecting the appropriate conditions for extracting sea buckthorn oil based on the desired outcome.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Plant Sciences
Monika Mate, Granit Selimaj, Gergely Simon, Lilla Szaloki-Dorko, Gitta Ficzek
Summary: This study determined the physicochemical parameters, color characteristics, and fatty acid profile of sea buckthorn berries from five varieties and one Hungarian candidate. The results showed significant differences in fruit weight, soluble solid content, and titratable acidity among the varieties, with 'Mara' having the highest sugar/acid ratio. The seeds contained high concentrations of linoleic acid and linolenic acid, particularly in the 'Mara', 'Clara', and 'Askola' varieties. The candidate R-01 could be used as a raw material for functional foods due to its significant content of palmitoleic acid and a favorable omega-6/omega-3 ratio.
Article
Chemistry, Physical
Ya. Ivanova, M. Kostromicheva, M. Koroleva
Summary: The structure, stability, and rheological properties of nanoemulsions stabilized with carrageenan were investigated. The addition of carrageenan significantly improved the stability of the nanoemulsions by trapping oil droplet flocs and preventing further flocculation and creaming. The rheological behavior of the nanoemulsions varied with the concentration of carrageenan, showing Newtonian-like behavior at lower concentrations and pseudoplastic non-Newtonian behavior at higher concentrations.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2022)
Article
Nutrition & Dietetics
Huirong Zhang, Guanjie Song, Wenrui Ma, Miaomiao Guo, Xiao Ling, Dan Yu, Weiqiang Zhou, Li Li
Summary: Sea buckthorn (Hippophae rhamnoides) seed oil, which is rich in unsaturated fatty acids, is susceptible to oxidation and rancidity. Microencapsulation technology was used to protect the active substances and prolong the deterioration time and shelf life. The study successfully prepared H. rhamnoides microcapsules using a spray-drying method and optimized the microencapsulation parameters.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Lei Xu, Xiaomin Li, Lizhen Lin, Xinliang Mao, Jung Joon Lee, Jianwen Ye, Hua Jiang, Guangyue Su, Yuqing Zhao
Summary: In this study, Ginseng-Sea buckthorn functional drink (RSGY) was prepared for the first time and its activity was investigated. The results demonstrated that RSGY exhibited immunomodulatory effects, inhibition of allergic reactions, and suppression of tumor growth. These findings provide a theoretical basis for the development of functional foods containing ginseng and sea buckthorn to enhance immunity.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Plant Sciences
Fariborz Habibi, Maria Emma Garcia-Pastor, Fabian Guillen, Maria Serrano, Daniel Valero
Summary: The study revealed that higher levels of PUFAs (linoleic and linolenic acids) and an increase in the UFA/SFA ratio are considered the main adaptive mechanisms for cold resistance in blood orange peel during storage under low temperatures.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2021)
Article
Health Care Sciences & Services
Maria Dudau, Alexandra Catalina Vilceanu, Elena Codrici, Simona Mihai, Ionela Daniela Popescu, Lucian Albulescu, Isabela Tarcomnicu, Georgeta Moise, Laura Cristina Ceafalan, Mihail E. Hinescu, Ana-Maria Enciu, Cristiana Tanase
Summary: There has been a growing interest in herbal remedies among the public, with up to 80% of people worldwide using them as healthcare products, including sea buckthorn and its derivatives rich in flavonoids and essential fatty acids. Research shows that sea-buckthorn seed oil stimulates the proliferation of dysplastic skin cells under basal conditions, but impairs the migration ability of both normal and dysplastic cells. Additionally, UVA exposure increases the expression of CD36/SR-B2, a long-chain fatty acid translocator related to the metastatic behavior of tumor cells.
JOURNAL OF PERSONALIZED MEDICINE
(2021)
Article
Food Science & Technology
Nima Mohammadi, Nikoo Ostovar, Daniel Granato
Summary: The study found that P. glabra seed oil is rich in fatty acids, with oleic acid accounting for 52.1% of the total oil, followed by linoleic acid (33.75%) and palmitic acid (6.69%). The oil also has good refractive index and characteristics such as acid value, iodine value, and saponification value. FTIR and DSC analysis revealed the presence of various functional groups and thermal properties. This research provides potential for the development and utilization of P. glabra seed oil.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Valentina Coroneo, Francesco Corrias, Andrea Brutti, Piero Addis, Efisio Scano, Alberto Angioni
Summary: This study evaluated the effect of high-pressure processing on the microbial inactivation and biochemical characteristics of Paracentrotus lividus gonads. The results showed that lower pressure treatments resulted in protein and amino acid loss, while higher pressure treatments maintained the organoleptic properties and antimicrobial effects.
Article
Veterinary Sciences
Bing-nong Yao, Fu-you Liao, Jiao-yi Yang, Ai Liu, Jiao Wang, Bao-guo Zhu, Gang Feng, Sheng-lin Yang
Summary: The experiment aimed to study the effects of sea buckthorn extract (SBE) supplementation on laying ducks. The results showed that feeding diets with 1.0 g/kg SBE increased average egg weight and feed conversion ratio. SBE improved yolk weight, shell strength, egg white height, and haugh unit. Ducks fed with SBE showed decreased yolk cholesterol. SBE supplementation improved feed nutrient utilization, egg quality, amino acid content, blood lipids, fatty acid profile, and antioxidant capacity in laying ducks.
FRONTIERS IN VETERINARY SCIENCE
(2023)
