Peanuts (Arachis hypogaeaL.) are one of the major oilseed crops of the world and are an important source of protein in many countries. In this study, some nutrients and characteristics of the seeds’ oil extracted from four peanut (Arachis hypogaeaL.) varieties: Line 27r (Israel), Line 9 (Malawi), Line 4 (Brazil) and Line 18 (Israel) cultivated, for first time, in Upper Egypt were subjected to the comparative assessment with control NC variety (USA). Peanut seeds are a rich source of oil content (50.45 to 52.12 g 100 g⁻¹dry weight “DW”). The physicochemical properties of extracted oil were investigated in this study. The obtained data showed that the ratios of saturated fatty acids ranged from 14.24 to 17.23%, and the amounts of unsaturated fatty acids ranged from 82.77 to 85.76%. Significant variations (p ≤ 0.05) of oil content, saponification value, oleic/linoleic (O/L), and oil characteristics were found. Line 9 was found to be high in oil content, while Line 27r was said to have a high O/L ratio (3.22%) and proportion of unsaturated fatty acids (85.76%).

Liposomal encapsulation is a crucial technique in food applications, offering protection and targeted delivery of bioactive compounds. This review focuses on the impact of thermodynamic factors on liposomal structures, specifically bilayers with large unilamellar vesicles and multilamellar vesicles. This study focuses on the chemical composition of liposomes, emphasizing the role of hydrophobic tails and sterols during phase transitions at various temperatures. This review also outlines the influence of liposome chemical composition and rheological characteristics, which determine encapsulation efficiency, mechanical stability, and potential functionality in various food matrices. The review highlights the use of conventional lipids to create stable liposomes via spray‐drying and fluidized bed coating for encapsulating solid food particles. The chemical composition of liposomes, particularly the type of phospholipids and inclusion of stabilizers, significantly affects their mechanical and rheological properties. These properties, including viscosity and viscoelastic behavior, influence liposome stability during processing and storage. High rigidity, imparted by saturated lipids or cholesterol, enhances structural integrity, while flexible membranes facilitate better encapsulation of large molecules or fragile bioactives. Furthermore, this work has addressed the importance of enzyme encapsulation and freeze‐drying techniques to preserve the enzyme activity in food processing, such as cheese production and fermentation. This study concludes by emphasizing the increasing demand for liposomal encapsulation in the food industry for preserving foods and delivering functional ingredients while also addressing key challenges and future research directions.

Date palm (Phoenix dactylifera L.) trees are largely cultivated across the Algerian oases; they are principal sources of remuneration and the economic basis for residents of these areas. Date palm fruits are rich sources of essential nutrients, vitamins, minerals, and dietary fibers, with many potential health benefits, yet there are few studies on the chemical composition and biological properties of date palm seed oil. In this study, we present an in-depth characterization of the biochemical composition and antioxidant properties of date palm seed oil (DPSO) produced in Algeria. DPSOs of eight Algerian cultivars, Arechti, Degla-Baida, Deglet-Nour, Ghars, Haloua, Itima, Mech-Degla, and Tentbouchet, were investigated to determine their biochemical compositions and antioxidant properties. The results highlight the potential of DPSO as an alternative food and a natural resource, thanks to several important compounds having high antioxidant capacity. In particular, fatty acids and triacylglycerol (TAGs) analyses showed that oleic (42.74–50.19%), lauric (18.40–22.2%), and myristic (8.83–10.17%) were the major fatty acids, while 1-myristoyl 2-oleoyl 3-linoleoyl glycerol, 1-linolenoyl 2-oleoyl 3-linoleoyl glycerol, 1-2-linolenoyl 3-linoleoyl glycerol, and 1-linolenoyl 2-myristoyl 3-linoleoyl glycerol were the major TAGs. Biophenols and tocopherols analyses revealed the presence of important compounds, such as catechin (22.04–24.92 mg/kg), vanillin (10.67–23.98 mg/kg), and α-tocopherol (443.59 mg/kg), at high remarkable levels. Therefore, a comparison with the literature data concerning other seed oils, including olive oil, confirms that DPSO can be considered a high-quality oil, from a biochemical and biological point of view.

Saffron consists of bioactive compounds with health-promoting properties and is mainly used in medicine, flavoring and coloring. In this study, we aimed to investigate the effect of extraction methods on the antioxidant activity of saffron (Crocus sativus L.) extracts (SE) and to evaluate the antioxidant performance of SE in vegetable oils. Saffron stigmas were extracted in water, ethanol, methanol, and their combinations using maceration extraction (ME), ultrasonic-assisted extraction (UAE), microwave-assisted extraction (MAE), and the combination of UAE with MAE. The results showed that the sample extracted by methanol/water (50:50) using the combination of UAE with MAE methods had the highest amount of total phenolic content (31.56 mg/g GAE) and antioxidant activity (83.24% inhibition). The extract with the highest antioxidant activity was freeze-dried before incorporation into oil samples. Freeze-dried SE contained trans-crocin-4 and trans-crocin-3 (most abundant constituents), kaempferol, and picrocrocin. Moreover, the addition of SE at 1000 ppm resulted in a significant increase in the oxidative stability of canola (CAO), sunflower (SO), and corn oil (COO).

Soybean oil is a common vegetable oil, which is used for edible purposes. However, this oil is rich in unsaturated fatty acids that enhance oil deterioration by their oxidation. Such deterioration can be reduced using suitable antioxidants, preferably natural antioxidants. This work was made to assess the suitability of phenolic compounds that can be extracted from olive leaves to improve soybean oil stability against oxidation. Olive leaves extracts were tested for their content of phenolic compounds and have been then added to soybean oil which was subjected to accelerated oxidation. The oxidation stability was monitored following several technical methods commonly used for this purposes such as peroxide value, p-Anisidine value, as well as induction time by Rancimat method. The results have proved that the extracts of olive leaves can be used efficiently as a safe natural antioxidant in edible oils. However, the dose to be added should be adjusted as to achieve the activity of synthetic antioxidants.

Roselle is one of the valuable plants grown in some regions of Egypt, which is used to make juices or as natural food color additive. Roselle seeds are waste, which can be used as a source of non-traditional oil, nutritious or functional compound. The evaluation of green extraction methods including supercritical CO₂ (SC-CO₂), screw, hydraulic press comparing to traditional method on oil yield, total phenolics, antioxidant activity (DPPH) and oxidative stability of roselle seeds oil were investigated. Fatty acid composition and tocopherol of the oil were also determined. The results showed that the roselle seeds oil extracted by solvent gave the highest oil content and extraction rate (17.98 and 98.34%, respectively) and the lowest peroxide and acid value. SC-CO₂ gave the higher content of alpha, gamma, and delta tocopherol comparing to the other extraction methods. Fatty acid showed that linoleic acid, an essential fatty acid, was dominant followed by oleic and palmitic acids. These fatty acids were higher amounts in oil extracted by SC-CO₂, followed by cold-press comparing to solvent extraction. The maximum stability (20 h), higher TPC (22.18 mg GAE/g) and antioxidant activity (DPPH, 65.15) were observed in oil extracted by SC-CO₂ followed by hydraulic-press, solvent extraction and finally screw-press. The results revealed that SC-CO₂ method is more efficient in determination of total tocopherol, oxidative stability, TPC and radical scavenging activity than the other extraction methods. Cold press extraction methods gave higher oil yield than SC-CO₂ and more economically than other methods.