Mi Soon Park, Chido Wee, Junsoo Lee, Byung Hee Kim, Hak-Ryul Kim, In-Hwan Kim
The docosahexaenoic acid (DHA) was concentrated from tuna oil fatty acid using solvent crystallization combined with lipase-catalyzed ethanolysis. In the first step, solvent crystallization was carried out to concentrate DHA from tuna oil fatty acid using acetonitrile as a solvent. The optimal conditions of solvent crystallization were the crystallization temperature of −40°C and the fatty acid to solvent ratio of 1:8 (w/v). This step increased the DHA content in the original tuna oil fatty acid from 22% up to 61%. In the second step, lipase-catalyzed ethanolysis was conducted with DHA-enriched fatty acid from the first step using Lipozyme RM IM (from Rhizomucor miehei) as a biocatalyst. The optimum conditions of this second step were the reaction temperature of 20°C and the molar ratio of 1:1 (fatty acid to ethanol). Overall, DHA enrichment with purity of 85% was obtained by the two step processes.
利用溶剂结晶和脂肪酶催化的乙醇分解从金枪鱼油脂肪酸中浓缩出二十二碳六烯酸(DHA)。第一步,以乙腈为溶剂进行溶剂结晶,从金枪鱼油脂肪酸中浓缩 DHA。溶剂结晶的最佳条件是结晶温度为 -40°C,脂肪酸与溶剂的比例为 1:8(w/v)。这一步骤将原始金枪鱼油脂肪酸中的 DHA 含量从 22% 提高到 61%。在第二步中,使用 Lipozyme RM IM(来自 Rhizomucor miehei)作为生物催化剂,对第一步中富含 DHA 的脂肪酸进行脂肪酶催化乙醇分解。第二步的最佳条件是反应温度为 20°C,摩尔比为 1:1(脂肪酸与乙醇)。总之,通过这两步工艺,DHA 的富集纯度达到了 85%。
{"title":"Concentration of docosahexsaenoic acid from tuna oil by a combination of solvent crystallization and lipase-catalyzed ethanolysis","authors":"Mi Soon Park, Chido Wee, Junsoo Lee, Byung Hee Kim, Hak-Ryul Kim, In-Hwan Kim","doi":"10.1002/aocs.12817","DOIUrl":"10.1002/aocs.12817","url":null,"abstract":"<p>The docosahexaenoic acid (DHA) was concentrated from tuna oil fatty acid using solvent crystallization combined with lipase-catalyzed ethanolysis. In the first step, solvent crystallization was carried out to concentrate DHA from tuna oil fatty acid using acetonitrile as a solvent. The optimal conditions of solvent crystallization were the crystallization temperature of −40°C and the fatty acid to solvent ratio of 1:8 (w/v). This step increased the DHA content in the original tuna oil fatty acid from 22% up to 61%. In the second step, lipase-catalyzed ethanolysis was conducted with DHA-enriched fatty acid from the first step using Lipozyme RM IM (from <i>Rhizomucor miehei</i>) as a biocatalyst. The optimum conditions of this second step were the reaction temperature of 20°C and the molar ratio of 1:1 (fatty acid to ethanol). Overall, DHA enrichment with purity of 85% was obtained by the two step processes.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139562373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hong-Sik Hwang, Sean X. Liu, Jill K. Winkler-Moser, Mukti Singh, David L. Van Tassel
Silphium integrifolium Michx. (silflower), a perennial plant, is of great interest as a potential new oilseed crop due to its long, strong, deep, extensive root systems, which can prevent erosion, capture dissolved nitrogen, and out-compete weeds eliminating the need for frequent irrigation and herbicide uses. In this study, oil was extracted from unhulled silflower seeds, and its composition and oxidative stability were evaluated. The oil content in unhulled silflower seeds was 15.2% (wt/wt), and its fatty acid composition was similar to that of sunflower oil. The level of total polar compounds (TPC) in the oil was 12.3% (wt/wt), and the content of total phenolics was 1.12 mg gallic acid equivalent (GAE)/g oil. Noteworthily, 4.89% squalene was isolated from silflower oil indicating its potential application as an alternative source of squalene. Silflower oil had lower oxidative stability as indicated by the oxidative stability index (OSI) at 110°C and thermogravimetric analysis (TGA), presumably due to its high level of chlorophyll (1002.8 mg/kg). Even after a typical refining process involving degumming, alkali refining, and bleaching with Fuller's earth, silflower oil contained 725.5 mg/kg chlorophyll, and its oxidative stability was not improved. Further treatments with bleaching agents including bentonite, sepiolite, and Tonsil® lowered the chlorophyll level to 4.2, 474.5, and 38.5 mg/kg, respectively, and some aspects of oxidative stability were improved and better than those of refined sunflower oil. This study presents the potential of silflower oil as new edible oil and a great plant source of squalene.
{"title":"Composition and oxidative stability of silflower (Silphium integrifolium) seed oil and its potential as a new source of squalene","authors":"Hong-Sik Hwang, Sean X. Liu, Jill K. Winkler-Moser, Mukti Singh, David L. Van Tassel","doi":"10.1002/aocs.12814","DOIUrl":"10.1002/aocs.12814","url":null,"abstract":"<p><i>Silphium integrifolium</i> Michx. (silflower), a perennial plant, is of great interest as a potential new oilseed crop due to its long, strong, deep, extensive root systems, which can prevent erosion, capture dissolved nitrogen, and out-compete weeds eliminating the need for frequent irrigation and herbicide uses. In this study, oil was extracted from unhulled silflower seeds, and its composition and oxidative stability were evaluated. The oil content in unhulled silflower seeds was 15.2% (wt/wt), and its fatty acid composition was similar to that of sunflower oil. The level of total polar compounds (TPC) in the oil was 12.3% (wt/wt), and the content of total phenolics was 1.12 mg gallic acid equivalent (GAE)/g oil. Noteworthily, 4.89% squalene was isolated from silflower oil indicating its potential application as an alternative source of squalene. Silflower oil had lower oxidative stability as indicated by the oxidative stability index (OSI) at 110°C and thermogravimetric analysis (TGA), presumably due to its high level of chlorophyll (1002.8 mg/kg). Even after a typical refining process involving degumming, alkali refining, and bleaching with Fuller's earth, silflower oil contained 725.5 mg/kg chlorophyll, and its oxidative stability was not improved. Further treatments with bleaching agents including bentonite, sepiolite, and Tonsil® lowered the chlorophyll level to 4.2, 474.5, and 38.5 mg/kg, respectively, and some aspects of oxidative stability were improved and better than those of refined sunflower oil. This study presents the potential of silflower oil as new edible oil and a great plant source of squalene.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139586246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Kexin Chen, Xuan Liu, Bo Ouyang, Dongming Lan, Yonghua Wang
β-Sitosteryl oleate, renowned for its diverse beneficial bioactivities, holds significant promise as a potential ingredient in functional foods. This study reports the superior performance of β-sitosteryl oleate facilitated by lipase UM1 (lipase from marine Streptomyces sp. W007, immobilized on XAD1180 resin) as a biocatalyst in a solvent-free system, in comparison to commercial enzymes Novozym 435 (lipase B from Candida antarctica, immobilized on a macroporous acrylic resin), Lipozyme TL IM (lipase from Thermomyces lanuginosus, immobilized on a non-compressible silica gel carrier), and Lipozyme RM IM (lipase from Rhizomucor miehei, immobilized on a macroporous acrylic resin). Remarkably, an over 98% yield was achieved under the optimal conditions: a substrate molar ratio of β-sitosterol to oleic acid of 1:4, lipase loading of 150 U, and a reaction temperature of 60°C. The process exhibited substantial resilience and effectiveness, maintaining a degree of esterification above 95% even after five recycles. Following this, the synthesis was successfully scaled up by 100-fold, with the product isolated through molecular distillation and confirmed using ultra-performance liquid chromatography mass spectrometry (UPLC-MS) and Fourier transform infrared spectroscopy (FT-IR) analytical techniques. These results underscore lipase UM1 as a promising catalyst for the industrial-scale synthesis of β-sitosteryl oleate, fostering expanded avenues for its utilization in the functional food industry.
{"title":"Effective production of β-sitosteryl oleate using a highly thermal-tolerant immobilized lipase in a solvent-free system","authors":"Kexin Chen, Xuan Liu, Bo Ouyang, Dongming Lan, Yonghua Wang","doi":"10.1002/aocs.12813","DOIUrl":"10.1002/aocs.12813","url":null,"abstract":"<p>β-Sitosteryl oleate, renowned for its diverse beneficial bioactivities, holds significant promise as a potential ingredient in functional foods. This study reports the superior performance of β-sitosteryl oleate facilitated by lipase UM1 (lipase from marine <i>Streptomyces</i> sp. W007, immobilized on XAD1180 resin) as a biocatalyst in a solvent-free system, in comparison to commercial enzymes Novozym 435 (lipase B from <i>Candida antarctica</i>, immobilized on a macroporous acrylic resin), Lipozyme TL IM (lipase from <i>Thermomyces lanuginosus</i>, immobilized on a non-compressible silica gel carrier), and Lipozyme RM IM (lipase from <i>Rhizomucor miehei</i>, immobilized on a macroporous acrylic resin). Remarkably, an over 98% yield was achieved under the optimal conditions: a substrate molar ratio of β-sitosterol to oleic acid of 1:4, lipase loading of 150 U, and a reaction temperature of 60°C. The process exhibited substantial resilience and effectiveness, maintaining a degree of esterification above 95% even after five recycles. Following this, the synthesis was successfully scaled up by 100-fold, with the product isolated through molecular distillation and confirmed using ultra-performance liquid chromatography mass spectrometry (UPLC-MS) and Fourier transform infrared spectroscopy (FT-IR) analytical techniques. These results underscore lipase UM1 as a promising catalyst for the industrial-scale synthesis of β-sitosteryl oleate, fostering expanded avenues for its utilization in the functional food industry.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139497107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study, seed and oil yields, protein, and moisture ratios of seeds of four different types of pumpkin seed varieties, namely Palancı population, VD1sn8, and VD1sn6 hybrid varieties and commercial variety grown in Edirne conditions in 2014 and 2015. Also, this study aimed to determine the change of fatty acid, tocopherol, and sterol composition of mentioned pumpkin seed varieties in three different periods from seed formation to final harvest time. During the ripening period, it was obtained that the oil yield increased, the moisture content of pumpkin seeds decreased. In the last harvest period, the oil yield of pumpkin seed varieties was determined to be between 37.21% and 42.07%. Protein ratios of all pumpkin seed species were found to be very close to each other (37.94%–39.28%) and statistically similar (p > 0.05). In 2014 and 2015, the dominant fatty acids for all pumpkin seed varieties are 18:1 (39.49%–46.95%) and 18:2 (32.57%–39.26%). Except for these fatty acids, 16:0 varies between 10.65% and 13.60% in all varieties; 18:0 varies at a ratio of 5.70%–6.38%. It is seen that the dominant tocopherol isomer is γ-tocopherol for all pumpkin seed species in all harvest periods. In the last harvest period in 2014 and 2015, the amounts of γ-tocopherol constitute 99.98%–84.95% and 86.91%–89.86% of the total tocopherol, respectively. It was observed that the tocopherol composition changed during the ripening period in all pumpkin seed species (p < 0.05). In general, the amount of sterols decreased during the ripening period for all cultivars in 2014 and 2015. In order from the highest to the least, β-sitosterol, 5,24-stigmastadienol, campesterol, Δ-5 avenasterol, and stigmasterol were determined as phytosterols in pumpkin seed oils. Generally, β-sitosterol ratios in all varieties were high in the 1st harvest period, decreased slightly in the 2nd harvest period, increased again until the 3rd harvest period and reached the values in the 1st harvest period in both 2014 and 2015.
{"title":"Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation","authors":"Gizem Çağla Dülger, Ümit Geçgel","doi":"10.1002/aocs.12810","DOIUrl":"10.1002/aocs.12810","url":null,"abstract":"<p>In this study, seed and oil yields, protein, and moisture ratios of seeds of four different types of pumpkin seed varieties, namely Palancı population, VD1sn8, and VD1sn6 hybrid varieties and commercial variety grown in Edirne conditions in 2014 and 2015. Also, this study aimed to determine the change of fatty acid, tocopherol, and sterol composition of mentioned pumpkin seed varieties in three different periods from seed formation to final harvest time. During the ripening period, it was obtained that the oil yield increased, the moisture content of pumpkin seeds decreased. In the last harvest period, the oil yield of pumpkin seed varieties was determined to be between 37.21% and 42.07%. Protein ratios of all pumpkin seed species were found to be very close to each other (37.94%–39.28%) and statistically similar (<i>p</i> > 0.05). In 2014 and 2015, the dominant fatty acids for all pumpkin seed varieties are 18:1 (39.49%–46.95%) and 18:2 (32.57%–39.26%). Except for these fatty acids, 16:0 varies between 10.65% and 13.60% in all varieties; 18:0 varies at a ratio of 5.70%–6.38%. It is seen that the dominant tocopherol isomer is γ-tocopherol for all pumpkin seed species in all harvest periods. In the last harvest period in 2014 and 2015, the amounts of γ-tocopherol constitute 99.98%–84.95% and 86.91%–89.86% of the total tocopherol, respectively. It was observed that the tocopherol composition changed during the ripening period in all pumpkin seed species (<i>p</i> < 0.05). In general, the amount of sterols decreased during the ripening period for all cultivars in 2014 and 2015. In order from the highest to the least, β-sitosterol, 5,24-stigmastadienol, campesterol, Δ-5 avenasterol, and stigmasterol were determined as phytosterols in pumpkin seed oils. Generally, β-sitosterol ratios in all varieties were high in the 1st harvest period, decreased slightly in the 2nd harvest period, increased again until the 3rd harvest period and reached the values in the 1st harvest period in both 2014 and 2015.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139096184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this study was to develop a jaggery based sesame seed spread. A central composite rotatable design (CCRD) was employed with various parameters: roasting temperatures (Y1: 110–170°C), roasting time period (Y2:10–30 min), Hydrogenated vegetable oil (Y3: 3%–7%), and jaggery level (Y4: 4%–20%) to optimize its process. The evaluation of the sesame spread involved analyzing its texture attributes (adhesiveness, cohesiveness, hardness, and viscosity) and its sensory characteristics (taste, color and appearance, spreadability, aroma, and overall acceptability). The results revealed that the roasting temperatures exerted the highest influence among the tested variables, followed by the roasting time period, jaggery content, and hydrogenated vegetable oil. Optimum sesame spread quality attributes were obtained with roasting temperatures (147°C), roasting time period (27.30 min.), hydrogenated vegetable oil (6.20%), and jaggery content (9.50%). The successful incorporation of jaggery for producing a high-quality sesame spread resulted in a noteworthy improvement in the quality profile of the sesame spread.
{"title":"Formulation of jaggery based sesame (Sesamum indicum L.) seed spread using response surface methodology: A novel alternative for consumers","authors":"Devanand Gojiya, Vanraj Gohil, Mukesh Dabhi, Navnitkumar Dhamsaniya","doi":"10.1002/aocs.12811","DOIUrl":"10.1002/aocs.12811","url":null,"abstract":"<p>The aim of this study was to develop a jaggery based sesame seed spread. A central composite rotatable design (CCRD) was employed with various parameters: roasting temperatures (Y1: 110–170°C), roasting time period (Y2:10–30 min), Hydrogenated vegetable oil (Y3: 3%–7%), and jaggery level (Y4: 4%–20%) to optimize its process. The evaluation of the sesame spread involved analyzing its texture attributes (adhesiveness, cohesiveness, hardness, and viscosity) and its sensory characteristics (taste, color and appearance, spreadability, aroma, and overall acceptability). The results revealed that the roasting temperatures exerted the highest influence among the tested variables, followed by the roasting time period, jaggery content, and hydrogenated vegetable oil. Optimum sesame spread quality attributes were obtained with roasting temperatures (147°C), roasting time period (27.30 min.), hydrogenated vegetable oil (6.20%), and jaggery content (9.50%). The successful incorporation of jaggery for producing a high-quality sesame spread resulted in a noteworthy improvement in the quality profile of the sesame spread.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139052551","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Many foods are emulsions or dispersions containing lipids. The friction properties of foods are evaluated because they affect food texture and processability. Here, we evaluated the friction characteristics of 55 liquid or semisolid foods using a sinusoidal motion friction evaluation system to classify them based on friction dynamics. The contact surface was made to resemble a biological surface using agar gel, which exhibited a fractal structure, and the movement of the contact probe mimicked living movement by sinusoidal motion. The change in average friction coefficient (Δμ), static friction coefficient (Δμs) in a round trip, delay time (Δδ), and friction profile depended on the condition and rheological properties. Principal component analysis showed that all the friction parameters of Δμ, Δμs, Δδ, and the appearance ratio of the profile were involved in the principal components, Z1 and Z2 which are composite variables obtained by the contraction of many friction parameters in a principal component analysis. In addition, the foods were classified into three groups by cluster analysis using Z1 and Z2. The condition of the foods, rheological properties, and the presence or absence of lipids was the factors that defined each group.
{"title":"Characterization of food emulsions and dispersions based on nonlinear friction dynamics","authors":"Ryota Sekine, Minami Kikuchi, Yoshimune Nonomura","doi":"10.1002/aocs.12807","DOIUrl":"10.1002/aocs.12807","url":null,"abstract":"<p>Many foods are emulsions or dispersions containing lipids. The friction properties of foods are evaluated because they affect food texture and processability. Here, we evaluated the friction characteristics of 55 liquid or semisolid foods using a sinusoidal motion friction evaluation system to classify them based on friction dynamics. The contact surface was made to resemble a biological surface using agar gel, which exhibited a fractal structure, and the movement of the contact probe mimicked living movement by sinusoidal motion. The change in average friction coefficient (Δ<i>μ</i>), static friction coefficient (Δ<i>μ</i><sub>s</sub>) in a round trip, delay time (Δ<i>δ</i>), and friction profile depended on the condition and rheological properties. Principal component analysis showed that all the friction parameters of Δ<i>μ</i>, Δ<i>μ</i><sub>s</sub>, Δ<i>δ</i>, and the appearance ratio of the profile were involved in the principal components, <i>Z</i><sub>1</sub> and <i>Z</i><sub>2</sub> which are composite variables obtained by the contraction of many friction parameters in a principal component analysis. In addition, the foods were classified into three groups by cluster analysis using <i>Z</i><sub>1</sub> and <i>Z</i><sub>2</sub>. The condition of the foods, rheological properties, and the presence or absence of lipids was the factors that defined each group.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139052730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jessica Katherine Alarcón-Moyano, María Lidia Herrera, Silvia Beatriz Matiacevich
Citral encapsulation was analyzed by spray and freeze-drying to obtain an antimicrobial additive in powder. Different formulations containing alginate and modified starch (Capsul®) as encapsulating agents (1% and 3% w/w, respectively) and maltodextrin as a wall material at different concentrations (varied from 1:1–1:4 Citral:Maltodextrin) were prepared. The powders were evaluated for physical and antimicrobial properties against Escherichia coli to obtain a natural antimicrobial food additive. Citral:Capsul:Maltodextrin powders obtained by spray-drying showed the best physical properties, considering encapsulation yield (EY) (75%–80%), encapsulation efficiency (EE) (~78%), and particle size (5–10 μm), and a higher microbial inhibition at a lower additive concentration (1.5%–2% w/w), independently of maltodextrin concentration used. Powders obtained by freeze-drying emulsions showed an EY ~70%, EE ~70%, particle sizes between 80 and 1250 μm, and a higher percentage of rehydration for antimicrobial activity (2.5%–4% w/w). An increase in maltodextrin concentration led to a decrease in %EE, an increase in particle size, and the powder concentration required to inhibit microbial growth. Therefore, the formulation 1:1:1 Citral:Capsul:Maltodextrin showed by spray-drying showed the best characteristics to obtain a natural antimicrobial additive.
{"title":"Citral encapsulation for an antimicrobial natural powdered-additive: Performance of wall material and drying process","authors":"Jessica Katherine Alarcón-Moyano, María Lidia Herrera, Silvia Beatriz Matiacevich","doi":"10.1002/aocs.12806","DOIUrl":"10.1002/aocs.12806","url":null,"abstract":"<p>Citral encapsulation was analyzed by spray and freeze-drying to obtain an antimicrobial additive in powder. Different formulations containing alginate and modified starch (Capsul®) as encapsulating agents (1% and 3% w/w, respectively) and maltodextrin as a wall material at different concentrations (varied from 1:1–1:4 Citral:Maltodextrin) were prepared. The powders were evaluated for physical and antimicrobial properties against <i>Escherichia coli</i> to obtain a natural antimicrobial food additive. Citral:Capsul:Maltodextrin powders obtained by spray-drying showed the best physical properties, considering encapsulation yield (EY) (75%–80%), encapsulation efficiency (EE) (~78%), and particle size (5–10 μm), and a higher microbial inhibition at a lower additive concentration (1.5%–2% w/w), independently of maltodextrin concentration used. Powders obtained by freeze-drying emulsions showed an EY ~70%, EE ~70%, particle sizes between 80 and 1250 μm, and a higher percentage of rehydration for antimicrobial activity (2.5%–4% w/w). An increase in maltodextrin concentration led to a decrease in %EE, an increase in particle size, and the powder concentration required to inhibit microbial growth. Therefore, the formulation 1:1:1 Citral:Capsul:Maltodextrin showed by spray-drying showed the best characteristics to obtain a natural antimicrobial additive.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139052820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Edible refined oils, which are utilized as raw materials in biodiesel production, have been replaced by by-products (acid oil, fatty acid, deodorized distillate, and soapstock distillates) obtained from the vegetable oil refining industry, in recent years. This study aims to investigate the production of high quality biodiesel fuel in accordance with the standards (TS EN and ASTM) from sunflower soapstock acid oil. This feedstock was donated by an oil factory in the Thrace region, Turkey. Esterification reaction was performed by immobilized enzyme. For this, immobilization was carried out by covalent binding of pancreatic lipase in glutaraldehyde activated chitosan and optimum immobilization conditions were determined. The activity of the immobilized lipase and the retained activity were found to be 65.69 U/μg and 61.8%, respectively (pH: 7.5, 37°C). The Km (Michealis constant) and Vmax (maximum velocity of an enzymatically catalyzed reaction) values of the immobilized enzyme were found to be 5.1 mmol/L and 48.6 U/min/mg protein, respectively. The immobilized enzyme was employed as a biocatalyst for esterification of sunflower soapstock acid oil. Notably, an impressive yield of 75.6% was attained under the conditions of a 1:5 molar ratio of soapstock acid oil to methanol, with 10 wt% immobilized lipase as the catalyst, and a reaction temperature of 45°C for 36 h. The resulting biodiesel exhibits fuel characteristics that meet the standards outlined in TS EN 14214:2012 + A2 and ASTM D6751-02.
{"title":"Production of high quality biodiesel from sunflower soapstock acid oil as novel feedstock: Catalyzed by immobilized pancreatic lipase","authors":"Hatice Paluzar","doi":"10.1002/aocs.12804","DOIUrl":"10.1002/aocs.12804","url":null,"abstract":"<p>Edible refined oils, which are utilized as raw materials in biodiesel production, have been replaced by by-products (acid oil, fatty acid, deodorized distillate, and soapstock distillates) obtained from the vegetable oil refining industry, in recent years. This study aims to investigate the production of high quality biodiesel fuel in accordance with the standards (TS EN and ASTM) from sunflower soapstock acid oil. This feedstock was donated by an oil factory in the Thrace region, Turkey. Esterification reaction was performed by immobilized enzyme. For this, immobilization was carried out by covalent binding of pancreatic lipase in glutaraldehyde activated chitosan and optimum immobilization conditions were determined. The activity of the immobilized lipase and the retained activity were found to be 65.69 U/μg and 61.8%, respectively (pH: 7.5, 37°C). The <i>K</i><sub>m</sub> (Michealis constant) and <i>V</i><sub>max</sub> (maximum velocity of an enzymatically catalyzed reaction) values of the immobilized enzyme were found to be 5.1 mmol/L and 48.6 U/min/mg protein, respectively. The immobilized enzyme was employed as a biocatalyst for esterification of sunflower soapstock acid oil. Notably, an impressive yield of 75.6% was attained under the conditions of a 1:5 molar ratio of soapstock acid oil to methanol, with 10 wt% immobilized lipase as the catalyst, and a reaction temperature of 45°C for 36 h. The resulting biodiesel exhibits fuel characteristics that meet the standards outlined in TS EN 14214:2012 + A2 and ASTM D6751-02.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139030914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jacyr Vianna de Quadros Jr., Luiz Felipe Silva Ferreira, Gustavo Vieira Olivieri, Dylan Karis, Reinaldo Giudici
Soybean oil (SO) epoxidation is an extensively studied method to generate a sustainable plasticizer for polyvinyl chloride (PVC). Standard soybean oil is composed of triglycerides whose fatty acids are primarily unsaturated linoleic, oleic, and linolenic acids. High oleic soybean oil (HOSO) is collected from a soybean variety higher in oleic acid than other acids. The present study focused on a preliminary comparison of the epoxidation reaction behavior between SO and HOSO, conducted isoperibolically and without catalysts. The experimental data were modeled by a kinetic model. Considerable differences in the temperature and oxirane index profiles suggest that the epoxidation of HOSO tends to be faster and with a more intense heat release rate than the epoxidation of SO, which was confirmed by the results of estimated kinetic constants. The data collected and shared herein suggest that a first epoxy group generated may cause steric hindrance to slow the epoxidation in the second and third double bonds of the oil.
大豆油(SO)环氧化是一种经过广泛研究的方法,可用于生产聚氯乙烯(PVC)的可持续增塑剂。标准大豆油由甘油三酯组成,其脂肪酸主要是不饱和亚油酸、油酸和亚麻酸。高油酸大豆油(HOSO)取自油酸含量高于其他酸的大豆品种。本研究主要对 SO 和 HOSO 的环氧化反应行为进行了初步比较,该反应是在无催化剂的情况下等压进行的。实验数据采用动力学模型进行模拟。温度和环氧乙烷指数曲线的显著差异表明,HOSO 的环氧化反应往往比 SO 的环氧化反应更快,放热率更高,这一点也得到了动力学常数估算结果的证实。本文收集和分享的数据表明,生成的第一个环氧基团可能会造成立体阻碍,从而减缓油中第二和第三双键的环氧化作用。
{"title":"Comparative aspects on the epoxidation of soybean oil and high oleic soybean oil","authors":"Jacyr Vianna de Quadros Jr., Luiz Felipe Silva Ferreira, Gustavo Vieira Olivieri, Dylan Karis, Reinaldo Giudici","doi":"10.1002/aocs.12799","DOIUrl":"10.1002/aocs.12799","url":null,"abstract":"<p>Soybean oil (SO) epoxidation is an extensively studied method to generate a sustainable plasticizer for polyvinyl chloride (PVC). Standard soybean oil is composed of triglycerides whose fatty acids are primarily unsaturated linoleic, oleic, and linolenic acids. High oleic soybean oil (HOSO) is collected from a soybean variety higher in oleic acid than other acids. The present study focused on a preliminary comparison of the epoxidation reaction behavior between SO and HOSO, conducted isoperibolically and without catalysts. The experimental data were modeled by a kinetic model. Considerable differences in the temperature and oxirane index profiles suggest that the epoxidation of HOSO tends to be faster and with a more intense heat release rate than the epoxidation of SO, which was confirmed by the results of estimated kinetic constants. The data collected and shared herein suggest that a first epoxy group generated may cause steric hindrance to slow the epoxidation in the second and third double bonds of the oil.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139030915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aimed to restructure beef tallow-milk-vegetable oils blends through the chemical and enzymatic interesterifications and to analyze some properties of interesterified lipids including peroxide value, free fatty acid and mono-di-triacylglycerol contents, fatty acid profile, and slip melting point. Moreover, the mid-infrared spectra of the samples were obtained using Fourier transform infrared spectroscopy. The monounsaturated and polyunsaturated fatty acid contents of beef tallow increased by blending and interesterification reactions. The free fatty acid content of the enzymatically interesterified lipids was higher than that of the chemically interesterified fats. The slip melting point of the structured fats decreased after both blending and interesterification. A statistical model showed that infrared spectra combined with analytical data could discriminate the interesterified lipids from binary and ternary blends. It was found out that a 15% milk and 40% vegetable oil ratio in the initial blends yielded as end products which could be an alternative product of butterfat in the bakery industry after chemical interesterification.
{"title":"Characterization of structured lipids produced through interesterification of blends comprising beef tallow, milk, and vegetable oil using infrared spectroscopy","authors":"Busra Nur Okcu, Ayse Burcu Aktas","doi":"10.1002/aocs.12801","DOIUrl":"10.1002/aocs.12801","url":null,"abstract":"<p>This study aimed to restructure beef tallow-milk-vegetable oils blends through the chemical and enzymatic interesterifications and to analyze some properties of interesterified lipids including peroxide value, free fatty acid and mono-di-triacylglycerol contents, fatty acid profile, and slip melting point. Moreover, the mid-infrared spectra of the samples were obtained using Fourier transform infrared spectroscopy. The monounsaturated and polyunsaturated fatty acid contents of beef tallow increased by blending and interesterification reactions. The free fatty acid content of the enzymatically interesterified lipids was higher than that of the chemically interesterified fats. The slip melting point of the structured fats decreased after both blending and interesterification. A statistical model showed that infrared spectra combined with analytical data could discriminate the interesterified lipids from binary and ternary blends. It was found out that a 15% milk and 40% vegetable oil ratio in the initial blends yielded as end products which could be an alternative product of butterfat in the bakery industry after chemical interesterification.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138825324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}