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Chanted J, Anantawat V, Wongnen C, Aewsiri T, Panpipat W, Panya A, Phonsatta N, Cheong LZ, Chaijan M. Valorization of Pig Brains for Prime Quality Oil: A Comparative Evaluation of Organic-Solvent-Based and Solvent-Free Extractions. Foods 2024; 13:2818. [PMID: 39272583 PMCID: PMC11394771 DOI: 10.3390/foods13172818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2024] [Revised: 09/01/2024] [Accepted: 09/04/2024] [Indexed: 09/15/2024] Open
Abstract
Pig processing industries have produced large quantities of by-products, which have either been discarded or used to make low-value products. This study aimed to provide recommendations for manufacturing edible oil from pig brains, thereby increasing the value of pork by-products. The experiment compared non-solvent extraction methods, specifically wet rendering and aqueous saline, to a standard solvent extraction method, the Bligh and Dyer method, for extracting oil from pig brains. The yield, color, fatty acid profile, a number of lipid classes, and lipid stability against lipolysis and oxidation of the pig brain oil were comprehensively compared, and the results revealed that these parameters varied depending on the extraction method. The wet rendering process provided the highest extracted oil yield (~13%), followed by the Bligh and Dyer method (~7%) and the aqueous saline method (~2.5%). The Bligh and Dyer method and wet rendering techniques produced a translucent yellow oil; however, an opaque light-brown-red oil was found in the aqueous saline method. The Bligh and Dyer method yielded the oil with the highest phospholipid, cholesterol, carotenoid, tocopherol, and free fatty acid contents (p < 0.05). Although the Bligh and Dyer method recovered the most unsaturated fatty acids, it also recovered more trans-fatty acids. Aqueous saline and wet rendering procedures yielded oil with low FFA levels (<1 g/100 g). The PV of the oil extracted using all methods was <1 meq/kg; however, the Bligh and Dyer method had a significant TBARS content (7.85 mg MDA equivalent/kg) compared to aqueous saline (1.75 mg MDA equivalent/kg) and wet rendering (1.14 mg MDA equivalent/kg) (p < 0.05). FTIR spectra of the pig brain oil revealed the presence of multiple components in varying quantities, as determined by chemical analysis experiments. Given the higher yield and lipid stability and the lower cholesterol and trans-fatty acid content, wet rendering can be regarded as a simple and environmentally friendly method for safely extracting quality edible oil from pig brains, which may play an important role in obtaining financial benefits, nutrition, the zero-waste approach, and increasing the utilization of by-products in the meat industry.
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Affiliation(s)
- Jaruwan Chanted
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Visaka Anantawat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Chantira Wongnen
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Tanong Aewsiri
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Atikorn Panya
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency, Bangkok 12120, Thailand
| | - Natthaporn Phonsatta
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency, Bangkok 12120, Thailand
| | - Ling-Zhi Cheong
- School of Agriculture and Food, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
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Effect of α-tocopherol on the oxidative stability of horse oil-in-water emulsion during storage. Food Sci Biotechnol 2022; 32:639-645. [PMID: 37009037 PMCID: PMC10050615 DOI: 10.1007/s10068-022-01216-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 11/06/2022] [Accepted: 11/17/2022] [Indexed: 12/12/2022] Open
Abstract
Horse oil-in-water (O/W) emulsions were prepared and α-tocopherol was added at 0, 100, 200, and 500 ppm (α-T0, α-T100, α-T200, α-T500) to enhance its oxidative stability. Mean particle diameters of the O/W emulsions were 243-299 nm. Zeta potential values increased with the addition of α-tocopherol; however, they decreased during storage at 40 °C for 30 days. Particle size distribution of the O/W emulsion with α-tocopherol remained the same as that of α-T0. For lipid oxidation, the peroxide values of α-T0 and α-T500 were greatly increased from 2.96 and 2.89 to 13.76 and 12.46 mmol/kg oil, respectively, after 30 days. The α-T100 and α-T200 maintained lower peroxide values than other emulsions. Thiobarbituric acid-reactive substance values of α-T0 and α-T500 were higher than those of α-T100 and α-T200. These results indicate that the addition of α-tocopherol from 100 to 200 ppm to the horse oil-in-water emulsion effectively improves its oxidative stability during storage.
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Park YH, Kim HJ. Formulation and stability of horse oil-in-water emulsion by HLB system. Food Sci Biotechnol 2021; 30:931-938. [PMID: 34395024 DOI: 10.1007/s10068-021-00934-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 05/25/2021] [Accepted: 06/08/2021] [Indexed: 11/26/2022] Open
Abstract
Optimal condition was determined to prepare horse oil-in-water (O/W) emulsion stabilized by different HLB system. Span 60 and Tween 60 were used to achieve the predetermined HLB values ranging from 10 to 14 and the surfactant concentrations were adjusted to 10-20%. Fifteen formulated O/W emulsions were characterized by mean particle diameter, zeta-potential (ZP), polydispersity index, and encapsulation efficiency (EE, %). Mean particle diameter decreased with increasing HLB value and surfactant concentration. Particles of the emulsion with HLB 12 and surfactant concentration at 15% were distributed in the size of below 500 nm. The particle diameter and EE (%) of the emulsion with HLB 11 or 12 and surfactant concentration at 15 or 20% were not significantly changed during storage at 40 °C for 15 days. These results suggest the characteristics of horse oil O/W emulsion are dependent on HLB values and surfactant concentration so that affect to emulsion properties during storage.
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Affiliation(s)
- Youn Hyung Park
- Department of Food Bioengineering, Jeju National University, 102 Jejudaehakno, Jeju, 63243 Korea
| | - Hyun Jung Kim
- Department of Food Bioengineering, Jeju National University, 102 Jejudaehakno, Jeju, 63243 Korea
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