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Mahmud N, Islam J, Oyom W, Adrah K, Adegoke SC, Tahergorabi R. A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods. Heliyon 2023; 9:e21500. [PMID: 38027829 PMCID: PMC10660127 DOI: 10.1016/j.heliyon.2023.e21500] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 12/01/2023] Open
Abstract
Purpose This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods. By investigating the factors influencing oil incorporation during deep-frying and examining the application of oleogels in this process, we seek to provide insights into using oleogels as an alternative to traditional cooking oils. Scope Deep-frying, a widely used cooking method, leads to the retention of large amounts of oil in fried food, which has been associated with health concerns. To address this issue, researchers have investigated various methods to minimize oil absorption during frying. One promising approach is the use of oleogels, which are thermo-reversible, three-dimensional gel networks formed by entrapment of bulk oil with a low concentration (<10% of weight) of solid lipid materials known as oleogelators. This review will focus on the following aspects: a) an overview of deep-fried foods, b) factors influencing oil uptake and underlying mechanisms for oil absorption during deep-frying, c) the characterization and application of different frying oils and their oleogels in deep-fried foods, d) components of the oleogel system for deep-frying, and e) the health impact, oxidative stability, and sensory acceptability of using oleogels in deep-frying. Key findings The review highlights the potential of oleogels as a promising alternative frying medium to reduce fat absorption in deep-fried foods. Considering the factors influencing oil uptake during deep-frying, as well as exploring the properties and applications of different frying oils and their oleogels, can result in improved product qualities and heightened consumer acceptance. Moreover, oleogels offer the advantage of lower fat content in fried products, addressing health concerns associated with traditional deep-frying methods. The capacity to enhance the nutritional and energy profile of foods while preserving sensory qualities and oxidative stability positions oleogels as a promising choice for upcoming food processing applications.
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Affiliation(s)
- Niaz Mahmud
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
| | - Joinul Islam
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
- Department of Food Science and Technology, University of Georgia, Athens, GA, 30602, USA
| | - William Oyom
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
| | - Kelvin Adrah
- Joint School of Nanoscience and Nanoengineering, 2907 East Gate City Blvd, Greensboro, NC, 27401, USA
| | | | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
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2
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Abdel-Razek AG, Abo-Elwafa GA, Al-Amrousi EF, Badr AN, Hassanein MMM, Qian Y, Siger A, Grygier A, Radziejewska-Kubzdela E, Rudzińska M. Effect of Refining and Fractionation Processes on Minor Components, Fatty Acids, Antioxidant and Antimicrobial Activities of Shea Butter. Foods 2023; 12:foods12081626. [PMID: 37107421 PMCID: PMC10137687 DOI: 10.3390/foods12081626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 04/08/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Shea butter is becoming increasingly popular in foods, cosmetics and pharmaceutical products. This work aims to study the effect of the refining process on the quality and stability of fractionated and mixed shea butters. Crude shea butter, refined shea stearin, olein and their mixture (1:1 w/w) were analyzed for fatty acids, triacylglycerol composition, peroxide value (PV), free fatty acids (FFA), phenolic (TPC), flavonoid (TFC), unsaponifiable matter (USM), tocopherol and phytosterol content. Additionally, the oxidative stability, radical scavenging activity (RSA), antibacterial and antifungal activities were evaluated. The two main fatty acids in the shea butter samples were stearic and oleic. The refined shea stearin showed lower PV, FFA, USM, TPC, TFC, RSA, tocopherol and sterol content than crude shea butter. A higher EC50 was observed, but antibacterial activity was much lower. The refined olein fraction was characterized by lower PV, FFA and TFC in comparison with crude shea butter, but USM, TPC, RSA, EC50, tocopherol and sterol content was unchanged. The antibacterial activity was higher, but the antifungal activity was lower than those of crude shea butter. When both fractions were mixed, their fatty acid and triacylglycerol composition were similar to those of crude shea butter, but other parameters were different.
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Affiliation(s)
- Adel G Abdel-Razek
- Department of Fats and Oils, National Research Centre, Dokki, Cairo 12622, Egypt
| | - Ghada A Abo-Elwafa
- Department of Fats and Oils, National Research Centre, Dokki, Cairo 12622, Egypt
| | - Eman F Al-Amrousi
- Department of Fats and Oils, National Research Centre, Dokki, Cairo 12622, Egypt
| | - Ahmed N Badr
- Department of Food Toxicology and Contaminants, National Research Centre, Dokki, Cairo 12622, Egypt
| | | | - Ying Qian
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
| | - Aleksander Siger
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
| | - Anna Grygier
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
| | | | - Magdalena Rudzińska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
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3
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Indelicato S, Di Stefano V, Avellone G, Piazzese D, Vazzana M, Mauro M, Arizza V, Bongiorno D. HPLC/HRMS and GC/MS for Triacylglycerols Characterization of Tuna Fish Oils Obtained from Green Extraction. Foods 2023; 12:foods12061193. [PMID: 36981119 PMCID: PMC10048091 DOI: 10.3390/foods12061193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 03/06/2023] [Accepted: 03/08/2023] [Indexed: 03/14/2023] Open
Abstract
Background: Fish oil is one of the most common lipidic substances that is consumed as a dietary supplement. The high omega-3 fatty acid content in fish oil is responsible for its numerous health benefits. Fish species such as mackerel, herring, tuna, and salmon are particularly rich in these lipids, which contain two essential omega-3 fatty acids, known as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Objectives: Due to the scarcity of information in the literature, this study aimed to conduct a qualitative and quantitative characterization of triglycerides (TAGs) in crude tuna fish oil using HPLC/HRMS. Fatty acid (FA) determination was also performed using GC/MS. The tuna fish oils analyzed were produced using a green, low-temperature process from the remnants of fish production, avoiding the use of any extraction solvents. Results: The analyses led to the tentative identification and semi-quantitation of 81 TAGs. In silico saponification and comparison with fatty acid methyl ester results helped to confirm the identified TAGs and their quantities. The study found that the produced oil is rich in EPA, DHA, and erucic acid, while the negligible isomerization of fatty acids to trans-derivatives was observed.
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Affiliation(s)
- Serena Indelicato
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi 32, 90123 Palermo, Italy
| | - Vita Di Stefano
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi 32, 90123 Palermo, Italy
| | - Giuseppe Avellone
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi 32, 90123 Palermo, Italy
| | - Daniela Piazzese
- Department of Earth and Marine Sciences (DISTEM), University of Palermo, Via Archirafi 22, 90123 Palermo, Italy
| | - Mirella Vazzana
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi 32, 90123 Palermo, Italy
| | - Manuela Mauro
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi 32, 90123 Palermo, Italy
| | - Vincenzo Arizza
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi 32, 90123 Palermo, Italy
| | - David Bongiorno
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi 32, 90123 Palermo, Italy
- Correspondence: ; Tel.: +39-09123891900
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4
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Preparation of Human Milk Fat Substitutes: A Review. Life (Basel) 2022; 12:life12020187. [PMID: 35207476 PMCID: PMC8874823 DOI: 10.3390/life12020187] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/22/2022] [Accepted: 01/24/2022] [Indexed: 11/17/2022] Open
Abstract
Human milk is generally regarded as the best choice for infant feeding. Human milk fat (HMF) is one of the most complex natural lipids, with a unique fatty acid composition and distribution and complex lipid composition. Lipid intake in infants not only affects their energy intake but also affects their metabolic mode and overall development. Infant formula is the best substitute for human milk when breastfeeding is not possible. As the main energy source in infant formula, human milk fat substitutes (HMFSs) should have a composition similar to that of HMF in order to meet the nutritional needs of infant growth and development. At present, HMFS preparation mainly focuses on the simulation of fatty acid composition, the application of structured lipids and the addition of milk fat globule membrane (MFGM) supplements. This paper first reviews the composition and structure of HMF, and then the preparation development of structured lipids and MFGM supplements are summarized. Additionally, the evaluation and regulation of HMFSs in infant formula are also presented.
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5
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Tan CH, Lee CJ, Tan SN, Poon DTS, Chong CYE, Pui LP. Red Palm Oil: A Review on Processing, Health Benefits and Its Application in Food. J Oleo Sci 2021; 70:1201-1210. [PMID: 34373407 DOI: 10.5650/jos.ess21108] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This review is aimed to provide a comprehensive overview of the physicochemical properties and extraction processes of red palm oil, its nutritional properties and applications in food. Crude palm oil is firstly extracted from the fruit mesocarp and processed into red palm oil using pre-treatment of crude palm oil, with deacidification steps, and deodorization via short-path distillation. These processes help to retain β-carotene and vitamin E in red palm oil. Palmitic, stearic and myristic acids are the saturated fatty acids in red palm oil, while the unsaturated fatty acids are oleic, linoleic and linolenic acids. It is reported to overcome vitamin A deficiency, promote heart health and have anti-cancer properties.
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Affiliation(s)
- Choon Hui Tan
- Department of Food Science and Nutrition, Faculty of Applied Science, UCSI University
| | - Chao Jie Lee
- Department of Food Science and Nutrition, Faculty of Applied Science, UCSI University
| | - Sze Ning Tan
- Department of Food Science and Nutrition, Faculty of Applied Science, UCSI University
| | - Dickson Tik Sang Poon
- Department of Food Science and Nutrition, Faculty of Applied Science, UCSI University
| | - Cheryl Yi Ern Chong
- Department of Food Science and Nutrition, Faculty of Applied Science, UCSI University
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Science, UCSI University
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6
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Fu J, Summers S, Morgan TJ, Turn SQ, Kusch W. Fuel Properties of Pongamia ( Milletia pinnata) Seeds and Pods Grown in Hawaii. ACS OMEGA 2021; 6:9222-9233. [PMID: 33842791 PMCID: PMC8028162 DOI: 10.1021/acsomega.1c00635] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Accepted: 03/10/2021] [Indexed: 06/12/2023]
Abstract
Pongamia, a leguminous, oilseed-bearing tree, is a potential resource for renewable fuels in general and sustainable aviation fuel in particular. The present work characterizes physicochemical properties of reproductive materials (seeds and pods) from pongamia trees grown in different environments at five locations on the island of Oahu, Hawaii, USA. Proximate and ultimate analyses, heating value, and elemental composition of the seeds, pods, and de-oiled seed cake were determined. The oil content of the seeds and the properties of the oil were determined using American Society for Testing and Materials and American Oil Chemist's Society methods. The seed oil content ranged from 19 to 33 wt % across the trees and locations. Oleic (C18:1) was the fatty acid present in the greatest abundance (47 to 60 wt %), and unsaturated fatty acids accounted for 77 to 83 wt % of the oil. Pongamia oil was found to have similar characteristics as other plant seed oils (canola and jatropha) and would be expected to be well suited for hydroprocessed production of sustainable aviation fuel. Nitrogen-containing species is retained in the solid phase during oil extraction, and the de-oiled seed cake exhibited enrichment in the N content, ∼5 to 6%, in comparison with the parent seed. The pods would need further treatment before being used as fuel for combustion or gasification owing to the high potassium and chlorine contents.
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Affiliation(s)
- Jinxia Fu
- Hawaii
Natural Energy Institute, University of
Hawaii, Honolulu, Hawaii 96822, United States
| | - Sabrina Summers
- Hawaii
Natural Energy Institute, University of
Hawaii, Honolulu, Hawaii 96822, United States
| | - Trevor J. Morgan
- Hawaii
Natural Energy Institute, University of
Hawaii, Honolulu, Hawaii 96822, United States
| | - Scott Q. Turn
- Hawaii
Natural Energy Institute, University of
Hawaii, Honolulu, Hawaii 96822, United States
| | - William Kusch
- TerViva,
Inc., Oakland, California 94612, United States
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7
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A Sustainable In situ Treatment Method to Improve the Quality of Crude Palm Oil by Repurposing Treated Aerobic Liquor. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02582-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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8
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Özdikicierler O, Yemişçioğlu F, Başaran N, Önen F. Multi-factor optimization of canola oil deodorization parameters and evaluation of linolenic acid isomerization kinetics during pilot-scale deodorization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00667-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Melgosa R, Sanz MT, Beltrán S. Supercritical CO2 processing of omega-3 polyunsaturated fatty acids – Towards a biorefinery for fish waste valorization. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2020.105121] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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10
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A structured DAG enriched mustard oil system ameliorates hypercholesterolemia through modulation of AMPK and NF-κB signaling system. PHARMANUTRITION 2020. [DOI: 10.1016/j.phanu.2020.100224] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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11
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Zhang C, Gao J, Hankett J, Varanasi P, Borst J, Shirazi Y, Zhao S, Chen Z. Corn Oil-Water Separation: Interactions of Proteins and Surfactants at Corn Oil/Water Interfaces. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:4044-4054. [PMID: 32212710 DOI: 10.1021/acs.langmuir.0c00338] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Purification and collection of industrial products from oil-water mixtures are commonly implemented processes. However, the efficiencies of such processes can be severely influenced by the presence of emulsifiers that induce the formation of small oil droplets dispersed in the mixtures. Understanding of this emulsifying effect and its counteractions which occur at the oil/water interface is therefore necessary for the improvement of designs of these processes. In this paper, we investigated the interfacial mechanisms of protein-induced emulsification and the opposing surfactant-induced demulsification related to corn oil refinement. At corn oil/water interfaces, the pH-dependent emulsifying function of zein protein, which is the major storage protein of corn, was elucidated by the surface/interface-sensitive sum frequency generation (SFG) vibrational spectroscopy technique. The effective stabilization of corn oil droplets by zein protein was illustrated and correlated to its ordered amide I group at the oil/water interface. Substantial decrease of this ordering with the addition of three industrial surfactants to corn oil-zein solution mixtures was also observed using SFG, which explains the surfactant-induced destabilization and coalescence of small oil droplets. Surfactant-protein interaction was then demonstrated to be the driving force for the disordering of interfacial proteins, either by disrupting protein layers or partially excluding protein molecules from the interface. The ordered zein proteins at the interface were therefore revealed to be the critical factor for the formation of corn oil-water emulsion.
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Affiliation(s)
- Chengcheng Zhang
- Department of Chemistry, University of Michigan, 930 North University Avenue, Ann Arbor, Michigan 48109, United States
| | - Jinpeng Gao
- Department of Chemistry, University of Michigan, 930 North University Avenue, Ann Arbor, Michigan 48109, United States
| | - Jeanne Hankett
- BASF Corporation, 1609 Biddle Avenue, Wyandotte, Michigan 48192, United States
| | - Prabodh Varanasi
- BASF Corporation, 1609 Biddle Avenue, Wyandotte, Michigan 48192, United States
| | - Joseph Borst
- BASF Corporation, 1609 Biddle Avenue, Wyandotte, Michigan 48192, United States
| | - Yaser Shirazi
- BASF Corporation, 1609 Biddle Avenue, Wyandotte, Michigan 48192, United States
| | - Shouxun Zhao
- BASF Corporation, 1609 Biddle Avenue, Wyandotte, Michigan 48192, United States
| | - Zhan Chen
- Department of Chemistry, University of Michigan, 930 North University Avenue, Ann Arbor, Michigan 48109, United States
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12
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Effect of the Refining Process on Total Hydroxytyrosol, Tyrosol, and Tocopherol Contents of Olive Oil. Foods 2020; 9:foods9030292. [PMID: 32150867 PMCID: PMC7143469 DOI: 10.3390/foods9030292] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 02/28/2020] [Accepted: 03/02/2020] [Indexed: 12/23/2022] Open
Abstract
The impact of the olive oil refining process on major antioxidant compound levels was evaluated by means of UHPLC analysis of lampante olive oils collected at different stages of the refining procedure (degumming, chemical and physical flash neutralization, bleaching, and deodorization). For this purpose, the evolution of the tocopherol fraction was investigated by means of the UHPLC-FL method, while the influence of the refining process on the total hydrolyzed phenolic content was assessed by measuring hydroxytyrosol and tyrosol levels after acid hydrolysis of the phenolic extracts. Refining was found to have a marked effect on total hydroxytyrosol and tyrosol contents, as they are completely removed in the early steps of the refining procedure. In contrast, the variation trends of tocopherols are not always clear-cut, and significant decreases in content from 7% to 16% were only revealed during refining in four out of nine samples. In addition, five of the nine refined oils showed final tocopherol concentrations higher than 200 mg/kg, the limit imposed by international standards regarding the content of such compounds in commercial olive oils. This study supports the need for a revision of the International Olive Oil Council (IOC) standard relative to the limit established for tocopherol addition to refined oils to avoid possible legal and economic trade issues.
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Göckener B, Kotthoff M, Kling HW, Bücking M. Processing Induced Degradation Routes of Prochloraz in Rapeseed Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12293-12302. [PMID: 31596580 DOI: 10.1021/acs.jafc.9b03518] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Analyzing the fate of substances in complex matrices, such as processed food, is a major challenge in modern analytical chemistry. However, current regulatory procedures for pesticides only include high temperature hydrolysis of the active substance in water (OECD 507) to simulate food processing. This study shows that heating radiolabeled [imidazolyl-2-14C]prochloraz in virgin rapeseed oil at temperatures up to 240 °C leads to an extensive degradation of the active substance. In total, 11 degradation products were identified. Several of these products were formed by reactions of the active substance with ingredients from the oil. 2-[(1-H-Imidazole-1-carbonyl)(propyl)amino]ethyl oleate (icpame-oleate), a reaction product of an oleic acid moiety and the prochloraz backbone, was identified for the first time. The quantification of prochloraz, icpame-oleate, imidazole, and 2,4,6-trichlorophenol demonstrated the dependency of the degradation process on temperature, heating duration, and type of oil. The obtained results in this study show the enormous impact of high temperature food processing on the fate of pesticides. The necessity to consider matrix related reactions in pesticide regulation is emphasized, and the suitability of the OECD 507 guideline is questioned. Concerning possible toxicological risks of novel degradation products, future studies will have to assess potential hazards or opportunities of food processing, ultimately yielding in safer food.
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Affiliation(s)
- Bernd Göckener
- Department Environmental and Food Analysis , Fraunhofer Institute for Molecular Biology and Applied Ecology IME , Auf dem Aberg 1 , 57392 Schmallenberg , Germany
- Department of Chemistry and Biology , University of Wuppertal , Gaußstraße 20 , 42119 Wuppertal , Germany
| | - Matthias Kotthoff
- Department Environmental and Food Analysis , Fraunhofer Institute for Molecular Biology and Applied Ecology IME , Auf dem Aberg 1 , 57392 Schmallenberg , Germany
- Department 2 , Hamm-Lippstadt University of Applied Sciences , Marker Allee 76-78 , 59063 Hamm , Germany
| | - Hans-Willi Kling
- Department of Chemistry and Biology , University of Wuppertal , Gaußstraße 20 , 42119 Wuppertal , Germany
| | - Mark Bücking
- Department Environmental and Food Analysis , Fraunhofer Institute for Molecular Biology and Applied Ecology IME , Auf dem Aberg 1 , 57392 Schmallenberg , Germany
- School of Chemistry , Monash University , 13 Rainforest Walk , Clayton , Victoria 3800 , Australia
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14
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Gaber M, Trujillo FJ, Mansour MP, Taylor C, Juliano P. Megasonic-assisted aqueous extraction of canola oil from canola cake. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.017] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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15
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Pan F, Wen B, Wang X, Ma X, Zhao J, Liu C, Xu Y, Dang W. Effect of the chemical refining process on perilla seed oil composition and oxidative stability. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14094] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Fengguang Pan
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Baoli Wen
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Xiaoqing Wang
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Xiaoxuan Ma
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Jie Zhao
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Chujie Liu
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Yufei Xu
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Wenjun Dang
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
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16
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17
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Wenten IG, Victoria AV, Tanukusuma G, Khoiruddin K, Zunita M. Simultaneous clarification and dehydration of crude palm oil using superhydrophobic polypropylene membrane. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.12.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Effect of refining on bioactive composition and oxidative stability of hazelnut oil. Food Res Int 2019; 116:586-591. [DOI: 10.1016/j.foodres.2018.08.077] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 08/16/2018] [Accepted: 08/25/2018] [Indexed: 11/15/2022]
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19
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Xue Z, Wan F, Yu W, Liu J, Zhang Z, Kou X. Edible Oil Production From Microalgae: A Review. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700428] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Zhaohui Xue
- School of Chemical Engineering and Technology; Tianjin University; 300072 Tianjin China
| | - Fang Wan
- School of Chemical Engineering and Technology; Tianjin University; 300072 Tianjin China
| | - Wancong Yu
- Tianjin Academy of Agricultural Sciences; 300381 Tianjin China
| | - Jing Liu
- School of Chemistry and Chemical Engineering; Qinghai Nationalities University; 810007 Qinghai China
| | - Zhijun Zhang
- Tianjin Academy of Agricultural Sciences; 300381 Tianjin China
| | - Xiaohong Kou
- School of Chemical Engineering and Technology; Tianjin University; 300072 Tianjin China
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20
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Charanyaa S, Belur PD, Regupathi I. A New Strategy to Refine Crude Indian Sardine Oil. J Oleo Sci 2017; 66:425-434. [DOI: 10.5650/jos.ess16164] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- S. Charanyaa
- Department of Chemical Engineering, National Institute of Technology Karnataka
| | - Prasanna D. Belur
- Department of Chemical Engineering, National Institute of Technology Karnataka
| | - I. Regupathi
- Department of Chemical Engineering, National Institute of Technology Karnataka
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von der Haar D, Gofferjé G, Stäbler A, Wichmann R, Herfellner T. Kinetics of lipase-catalyzed de-acidification of degummed rapeseed oil utilizing monoacylglycerol as acyl-group acceptor. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.molcatb.2016.02.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Šánek L, Pecha J, Kolomazník K, Bařinová M. Pilot-scale production of biodiesel from waste fats and oils using tetramethylammonium hydroxide. WASTE MANAGEMENT (NEW YORK, N.Y.) 2016; 48:630-637. [PMID: 26459188 DOI: 10.1016/j.wasman.2015.10.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2015] [Revised: 10/01/2015] [Accepted: 10/05/2015] [Indexed: 06/05/2023]
Abstract
Annually, a great amount of waste fats and oils not suitable for human consumption or which cannot be further treated are produced around the world. A potential way of utilizing this low-cost feedstock is its conversion into biodiesel. The majority of biodiesel production processes today are based on the utilization of inorganic alkali catalysts. However, it has been proved that an organic base - tetramethylammonium hydroxide - can be used as a very efficient transesterification catalyst. Furthermore, it can be employed for the esterification of free fatty acids - reducing even high free fatty acid contents to the required level in just one step. The work presented herein, is focused on biodiesel production from waste frying oils and animal fats using tetramethylammonium hydroxide at the pilot-plant level. The results showed that the process performance in the pilot unit - using methanol and TMAH as a catalyst, is comparable to the laboratory procedure, even when the biodiesel is produced from waste vegetable oils or animal fats with high free fatty acid content. The reaction conditions were set at: 1.5% w/w of TMAH, reaction temperature 65°C, the feedstock to methanol molar ratio to 1:6, and the reaction time to 120min. The conversion of triglycerides to FAME was approximately 98%. The cloud point of the biodiesel obtained from waste animal fat was also determined.
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Affiliation(s)
- Lubomír Šánek
- Tomas Bata University in Zlín, Faculty of Applied Informatics, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic.
| | - Jiří Pecha
- Tomas Bata University in Zlín, Faculty of Applied Informatics, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic.
| | - Karel Kolomazník
- Tomas Bata University in Zlín, Faculty of Applied Informatics, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic.
| | - Michaela Bařinová
- Tomas Bata University in Zlín, Faculty of Applied Informatics, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic.
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23
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Biological and Nutritional Properties of Palm Oil and Palmitic Acid: Effects on Health. Molecules 2015; 20:17339-61. [PMID: 26393565 PMCID: PMC6331788 DOI: 10.3390/molecules200917339] [Citation(s) in RCA: 181] [Impact Index Per Article: 20.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2015] [Revised: 09/02/2015] [Accepted: 09/09/2015] [Indexed: 12/13/2022] Open
Abstract
A growing body of evidence highlights the close association between nutrition and human health. Fat is an essential macronutrient, and vegetable oils, such as palm oil, are widely used in the food industry and highly represented in the human diet. Palmitic acid, a saturated fatty acid, is the principal constituent of refined palm oil. In the last few decades, controversial studies have reported potential unhealthy effects of palm oil due to the high palmitic acid content. In this review we provide a concise and comprehensive update on the functional role of palm oil and palmitic acid in the development of obesity, type 2 diabetes mellitus, cardiovascular diseases and cancer. The atherogenic potential of palmitic acid and its stereospecific position in triacylglycerols are also discussed.
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Mba OI, Dumont MJ, Ngadi M. Palm oil: Processing, characterization and utilization in the food industry – A review. FOOD BIOSCI 2015. [DOI: 10.1016/j.fbio.2015.01.003] [Citation(s) in RCA: 245] [Impact Index Per Article: 27.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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25
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von der Haar D, Stäbler A, Wichmann R, Schweiggert-Weisz U. Enzyme-assisted process for DAG synthesis in edible oils. Food Chem 2015; 176:263-70. [DOI: 10.1016/j.foodchem.2014.12.072] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Revised: 10/22/2014] [Accepted: 12/17/2014] [Indexed: 11/26/2022]
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Castelo-Branco VN, Santana I, Di-Sarli VO, Freitas SP, Torres AG. Antioxidant capacity is a surrogate measure of the quality and stability of vegetable oils. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400299] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Vanessa Naciuk Castelo-Branco
- Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química; Universidade Federal do Rio de Janeiro; Rio de Janeiro Brazil
| | - Isabelle Santana
- Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química; Universidade Federal do Rio de Janeiro; Rio de Janeiro Brazil
- Laboratório de Processamento de Matérias Primas Vegetais; Departamento de Engenharia Química; Escola de Química; Universidade Federal do Rio de Janeiro; Rio de Janeiro Brazil
| | - Vanessa Oliveira Di-Sarli
- Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química; Universidade Federal do Rio de Janeiro; Rio de Janeiro Brazil
| | - Suely Pereira Freitas
- Laboratório de Processamento de Matérias Primas Vegetais; Departamento de Engenharia Química; Escola de Química; Universidade Federal do Rio de Janeiro; Rio de Janeiro Brazil
| | - Alexandre Guedes Torres
- Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química; Universidade Federal do Rio de Janeiro; Rio de Janeiro Brazil
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Ayyildiz HF, Topkafa M, Kara H, Sherazi STH. Evaluation of Fatty Acid Composition, Tocols Profile, and Oxidative Stability of Some Fully Refined Edible Oils. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.962657] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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28
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Enzymatic Degumming of Crude Jatropha Oil: Evaluation of Impact Factors on the Removal of Phospholipids. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2559-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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Plasma Polymerization Modified Polyvinylidene Fluoride (PVDF) Membrane Development and Characterization for Degumming of Soybean Oil. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2522-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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30
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Vaisali C, Charanyaa S, Belur PD, Regupathi I. Refining of edible oils: a critical appraisal of current and potential technologies. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12657] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chandrasekar Vaisali
- Department of Chemical Engineering; National Institute of Technology Karnataka; Surathkal, Srinivasnagar Mangalore 575 025 India
| | - Sampath Charanyaa
- Department of Chemical Engineering; National Institute of Technology Karnataka; Surathkal, Srinivasnagar Mangalore 575 025 India
| | - Prasanna D. Belur
- Department of Chemical Engineering; National Institute of Technology Karnataka; Surathkal, Srinivasnagar Mangalore 575 025 India
| | - I. Regupathi
- Department of Chemical Engineering; National Institute of Technology Karnataka; Surathkal, Srinivasnagar Mangalore 575 025 India
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31
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von der Haar D, Stäbler A, Wichmann R, Schweiggert-Weisz U. Enzymatic esterification of free fatty acids in vegetable oils utilizing different immobilized lipases. Biotechnol Lett 2014; 37:169-74. [DOI: 10.1007/s10529-014-1668-1] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2014] [Accepted: 09/03/2014] [Indexed: 11/29/2022]
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32
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SRNF membranes for edible oil purification: Introducing free amines in crosslinked PEEK to increase membrane hydrophilicity. POLYMER 2014. [DOI: 10.1016/j.polymer.2013.11.039] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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33
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Sele V, Amlund H, Berntssen MHG, Berntsen JA, Skov K, Sloth JJ. Detection of arsenic-containing hydrocarbons in a range of commercial fish oils by GC-ICPMS analysis. Anal Bioanal Chem 2013; 405:5179-90. [DOI: 10.1007/s00216-013-6925-y] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2013] [Revised: 03/15/2013] [Accepted: 03/18/2013] [Indexed: 10/26/2022]
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34
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Minor Components in Canola Oil and Effects of Refining on These Constituents: A Review. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2254-8] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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35
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Isso B, Ryan D. Extraction of α-tocopherolquinone from vegetable oil deodorizer distillate waste. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201100380] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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36
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Rasera K, Osório NM, Mitchell DA, Krieger N, Ferreira-Dias S. Interesterification of fat blends using a fermented solid with lipolytic activity. ACTA ACUST UNITED AC 2012. [DOI: 10.1016/j.molcatb.2011.12.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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37
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38
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Jang MG, Kim DK, Park SC, Lee JS, Kim SW. A Study of Enzymatic and Water Degumming Using Crude Canola Oil. KOREAN CHEMICAL ENGINEERING RESEARCH 2011. [DOI: 10.9713/kcer.2011.49.4.480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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39
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Ramli MR, Siew WL, Ibrahim NA, Hussein R, Kuntom A, Abd. Razak RA, Nesaretnam K. Effects of Degumming and Bleaching on 3-MCPD Esters Formation During Physical Refining. J AM OIL CHEM SOC 2011. [DOI: 10.1007/s11746-011-1858-0] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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40
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Oterhals Å, Berntssen MHG. Effects of refining and removal of persistent organic pollutants by short-path distillation on nutritional quality and oxidative stability of fish oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:12250-12259. [PMID: 21070072 DOI: 10.1021/jf102660v] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Food and feed legislations are implemented to control the level of unwanted persistent organic pollutants (POPs) below health risk concerns. Short-path distillation is established as the most effective industrial process to remove POPs in fish oil. However, the technology involves heating of the oil to high temperature levels (>200 °C) that possibly give unwanted heat-induced side reactions and coevaporation of minor compounds of importance for the nutritional quality of the oil. The effects on retention of vitamins, cholesterol, and unsaponifiable compounds, geometrical isomerization, loss of polyunsaturated fatty acids (PUFA), oxidation level, and oxidative stability have been studied on the basis of experiments designed to optimize and model the effect of process conditions (i.e., evaporator temperature, feed rate, and addition of working fluid) on the reduction of POPs. Loss of volatile nutrients was observed, but the extent will depend on the process conditions needed to obtain target decontamination level, as well as the concentration ratio and difference in vapor pressure between free and esterified forms of the studied compounds. Some reduction in oxidation level was documented with preservation of PUFA level and quality. Oxidative stability was influenced both positively and negatively depending on the applied process conditions. Generally, no adverse negative effects on the nutritional quality of the fish oil could be documented. Optimal process conditions were modeled that ensure removal of POPs to within legislation levels while retaining most of the vitamin levels in fish oil. A 76% reduction of the WHO-PCDD/F-PCB-TEQ level in the used feedstock was needed to be in accordance with the voluntary industrial monograph of GOED. This could be achieved on the basis of operation conditions giving <20% loss of vitamins. A 90% decontamination rate gave vitamin retentions in the 60-90% range.
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Affiliation(s)
- Åge Oterhals
- Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, Kjerreidviken 16, N-5141 Fyllingsdalen, Norway
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41
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42
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Cardoso C, Mendes R, Pedro S, Vaz-Pires P, Nunes M. Quality Changes During Storage of Minced Fish Products Containing Dietary Fiber and Fortified with ω3 Fatty Acids. FOOD SCI TECHNOL INT 2010; 16:31-42. [DOI: 10.1177/1082013209352915] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Two ready-to-eat minced fish products from hake were developed, their proximate composition and fatty acid profiles determined and their quality changes followed during 3.5 months under refrigeration at 2 ± 1 °C and 10 ± 1 °C. These products contain dietary fiber and are innovative and healthy. The formulation was identical, except vegetable oil (VO), 5.6% (w/w) in one group and 2.7% (w/w) plus 2.9% (w/w) cod liver oil (CLO) in the other. CLO products had a higher ω3/ω6 ratio (0.54 ± 0.02 versus 0.08 ± 0.02) and ensured, per 100 g serving, the 500 mg recommended daily intake of eicosapentaenoic and docosahexaenoic acids. CLO products showed lower gel strength (p ≤ 0.05), however, other textural properties were similar to those of the VO group. Thiobarbituric acid reactive substances values were higher in CLO products. All groups presented acceptable sensory scores and no microbiological growth. During storage products became redder and less yellow, while seafood aroma and flavor declined and saltiness perception augmented. Temperature had a negative effect on sensory elasticity and instrumental texture.
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Affiliation(s)
- C. Cardoso
- Instituto Nacional de Recursos Biologicos, I.P. - INRB/IPIMAR, Av. de Brasília 1449-006, Lisboa, Portugal,
| | - R. Mendes
- Instituto Nacional de Recursos Biologicos, I.P. - INRB/IPIMAR, Av. de Brasília 1449-006, Lisboa, Portugal
| | - S. Pedro
- Instituto Nacional de Recursos Biologicos, I.P. - INRB/IPIMAR, Av. de Brasília 1449-006, Lisboa, Portugal
| | - P. Vaz-Pires
- Instituto de Ciências Biomédicas de Abel Salazar, Largo Profesor Abel Salazar, 2, 4099-003 Porto and CMAR — Centro Interdisciplinar de Investigação Marinha e Ambiental, Rua dos Bragas 289, 4050-123 Porto, Universidade do Porto, Portugal
| | - M.L. Nunes
- Instituto Nacional de Recursos Biologicos, I.P. - INRB/IPIMAR, Av. de Brasília 1449-006, Lisboa, Portugal
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43
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Xenakis A, Papadimitriou V, Sotiroudis TG. Colloidal structures in natural oils. Curr Opin Colloid Interface Sci 2010. [DOI: 10.1016/j.cocis.2009.11.007] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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44
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Rubio-Rodríguez N, Beltrán S, Jaime I, de Diego SM, Sanz MT, Carballido JR. Production of omega-3 polyunsaturated fatty acid concentrates: A review. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.10.006] [Citation(s) in RCA: 186] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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45
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Chung KH, Lee KY. Removal of trimethylamine by adsorption over zeolite catalysts and deodorization of fish oil. JOURNAL OF HAZARDOUS MATERIALS 2009; 172:922-927. [PMID: 19692177 DOI: 10.1016/j.jhazmat.2009.07.081] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2009] [Revised: 07/17/2009] [Accepted: 07/20/2009] [Indexed: 05/28/2023]
Abstract
Trimethylamine (TMA) is the main agent for the odor often associated with fouling fish, some infections, and bad breath. This study focused on the adsorption of TMA over various microporous zeolites for application in the low-temperature deodorization of fishy odor from raw fish oil. The faujasite (Si/Al=3) zeolite exhibited the high adsorption ability, which, in combination with its wide surface area and pore volume, may have induced the high adsorption ability. The H-mordenite (Si/Al=10) zeolite exhibited a large TMA adsorption. It was considered to have generated more attractive adsorption with TMA ions, because TMA interacted briskly with cations of acid sites on the zeolites. The fishy odor of raw fish oil was considerably reduced by low-temperature adsorption on the zeolites. The surface area of the zeolites retained most of the TMA adsorption ability, and their acid strength further enhanced the adsorption ability.
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Affiliation(s)
- Kyong-Hwan Chung
- Center for Functional Nano Fine Chemicals & Department of Applied Chemical Engineering, Chonnam National University, Gwangju 500-757, Republic of Korea
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46
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BORAN GÖKHAN, BORAN MUHAMMET, KARAÇAM HİKMET. SEASONAL CHANGES IN PROXIMATE COMPOSITION OF ANCHOVY AND STORAGE STABILITY OF ANCHOVY OIL. J FOOD QUALITY 2008. [DOI: 10.1111/j.1745-4557.2008.00215.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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47
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Čmolík J, Pokorný J, Réblová Z, Svoboda Z. Tocopherol retention in physically refined rapeseed oil as a function of deodorization temperature. EUR J LIPID SCI TECH 2008. [DOI: 10.1002/ejlt.200700499] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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48
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49
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High-temperature pre-conditioning of rapeseed: A polyphenol-enriched oil and the effect of refining. EUR J LIPID SCI TECH 2008. [DOI: 10.1002/ejlt.200700135] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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50
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Blasi F, Cossignani L, Simonetti M, Damiani P. Biocatalysed synthesis of sn-1,3-diacylglycerol oil from extra virgin olive oil. Enzyme Microb Technol 2007. [DOI: 10.1016/j.enzmictec.2007.06.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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