Pub Date : 2012-10-26DOI: 10.5755/J01.CT.61.3.2715
K. Kairyte, Ž. Lukšienė
Food-borne diseases have been estimated to cause millions of hospitalizations and cost billions of dollars each year. It means that existing food safety technologies can not guarantee safe food. The aim of this study was to evaluate antimicrobial efficiency of photoactivated ZnO nanoparticles against food pathogens Escherichia coli O157:H7 and Listeria monocytogenes ATC L3 C 7644. The results showed that ZnO NPs have slight effect on the viability of bacteria in the dark, whereas photoactivated ZnO NPs exhibit pronounced bactericidal activity. At certain experimental conditions Gram-negative bacteria E. coli and Gram-positive bacteria L. monocytogenes were killed to undetectable level. Summarizing, photoactivated ZnO NPs have potential to be effective antimicrobial tool and can be used to inactivate harmful and pathogenic microorganisms. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2715
据估计，食源性疾病每年导致数百万人住院治疗，造成数十亿美元的损失。这意味着现有的食品安全技术并不能保证食品安全。研究了光活化氧化锌纳米颗粒对食品致病菌大肠杆菌O157:H7和单核增生李斯特菌ATC L3 C 7644的抑菌效果。结果表明，ZnO NPs在黑暗环境下对细菌的生存能力影响较小，而光活化的ZnO NPs则表现出明显的杀菌活性。在一定的实验条件下，革兰氏阴性菌大肠杆菌和革兰氏阳性菌单核增生乳杆菌被杀灭到检测不到的水平。综上所述，光活化ZnO NPs具有成为有效的抗菌工具的潜力，可用于灭活有害和致病微生物。DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2715
{"title":"Photoactivated ZnO nanoparticles destroy main food pathogens Escherichia coli O157:H7 and Listeria monocytogenes ATCL3C 7644","authors":"K. Kairyte, Ž. Lukšienė","doi":"10.5755/J01.CT.61.3.2715","DOIUrl":"https://doi.org/10.5755/J01.CT.61.3.2715","url":null,"abstract":"Food-borne diseases have been estimated to cause millions of hospitalizations and cost billions of dollars each year. It means that existing food safety technologies can not guarantee safe food. The aim of this study was to evaluate antimicrobial efficiency of photoactivated ZnO nanoparticles against food pathogens Escherichia coli O157:H7 and Listeria monocytogenes ATC L3 C 7644. The results showed that ZnO NPs have slight effect on the viability of bacteria in the dark, whereas photoactivated ZnO NPs exhibit pronounced bactericidal activity. At certain experimental conditions Gram-negative bacteria E. coli and Gram-positive bacteria L. monocytogenes were killed to undetectable level. Summarizing, photoactivated ZnO NPs have potential to be effective antimicrobial tool and can be used to inactivate harmful and pathogenic microorganisms. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2715","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"1 1","pages":"32-36"},"PeriodicalIF":0.0,"publicationDate":"2012-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89350478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-10-26DOI: 10.5755/J01.CT.61.3.2711
L. Silina, I. Gramatina, T. Rakčejeva, S. Muizniece-Brasava
Venison (deer meat) is popular as a healthy food. It is lower in calories, fat and cholesterol content comparing to lamb, pork or beef. Tenderness is one of the most important attributes of the eating quality of meat evaluated by consumers, but meat colour is typically used as indicator of freshness and wholesomeness. The objective of the present study was to determine changes in colour (using CIE L*, a*, b* values) and tenderness of venison in mayonnaise or vinegar marinade during storage. Marinated meat was placed on the polypropylene trays, hermetically sealed with high barrier polymer film under modified atmosphere (CO 2 40 %+N 2 60 %), as well as placing in packages iron based oxygen scavenger sachets (Mitsubishi Gas Chemical Europe Ageless®). As a control venison packaged in air ambiance was used. Colour of the marinated venison (L*, a* and b* values) differ between venison samples prepared using different marinade types. Shear force values tended to decrease ( p < 0.05) with increasing storage periods in all packages irrespective of marinade type. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2711
{"title":"Colour and tenderness changes of marinated venison during storage","authors":"L. Silina, I. Gramatina, T. Rakčejeva, S. Muizniece-Brasava","doi":"10.5755/J01.CT.61.3.2711","DOIUrl":"https://doi.org/10.5755/J01.CT.61.3.2711","url":null,"abstract":"Venison (deer meat) is popular as a healthy food. It is lower in calories, fat and cholesterol content comparing to lamb, pork or beef. Tenderness is one of the most important attributes of the eating quality of meat evaluated by consumers, but meat colour is typically used as indicator of freshness and wholesomeness. The objective of the present study was to determine changes in colour (using CIE L*, a*, b* values) and tenderness of venison in mayonnaise or vinegar marinade during storage. Marinated meat was placed on the polypropylene trays, hermetically sealed with high barrier polymer film under modified atmosphere (CO 2 40 %+N 2 60 %), as well as placing in packages iron based oxygen scavenger sachets (Mitsubishi Gas Chemical Europe Ageless®). As a control venison packaged in air ambiance was used. Colour of the marinated venison (L*, a* and b* values) differ between venison samples prepared using different marinade types. Shear force values tended to decrease ( p < 0.05) with increasing storage periods in all packages irrespective of marinade type. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2711","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"135 1","pages":"50-53"},"PeriodicalIF":0.0,"publicationDate":"2012-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86734275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-10-26DOI: 10.5755/J01.CT.61.3.2713
S. Pajumägi, A. Pisponen, H. Mootse, V. Poikalainen
Whey is a liquid by-product of cheese, quark and casein production. There are different whey products, like whey butter, lactose, beverages, Ricotta etc . The aim of this research was to investigate the influence of heating and cooling parameters on crystallization of fat and microstructure of thermally processed Ricotta. For this study a laboratory cooker for processed cheese, thermostats and binocular microscope with image processing capability were used. The results affirmed that the faster the product is cooled, the smaller will be the size of fat crystals. Processing temperature and cooling speed had an effect on length and specific surface area (SSA) of fat crystal clusters ( p < 0.05) and these parameters can be used for statistical analysis describing the effect of processing variables on product. Results could be used as a tool for predicting and avoiding granularity which is caused by fat crystallization in products. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2713
{"title":"Influence of thermal processing to the crystallization of fat in Ricotta cheese","authors":"S. Pajumägi, A. Pisponen, H. Mootse, V. Poikalainen","doi":"10.5755/J01.CT.61.3.2713","DOIUrl":"https://doi.org/10.5755/J01.CT.61.3.2713","url":null,"abstract":"Whey is a liquid by-product of cheese, quark and casein production. There are different whey products, like whey butter, lactose, beverages, Ricotta etc . The aim of this research was to investigate the influence of heating and cooling parameters on crystallization of fat and microstructure of thermally processed Ricotta. For this study a laboratory cooker for processed cheese, thermostats and binocular microscope with image processing capability were used. The results affirmed that the faster the product is cooled, the smaller will be the size of fat crystals. Processing temperature and cooling speed had an effect on length and specific surface area (SSA) of fat crystal clusters ( p < 0.05) and these parameters can be used for statistical analysis describing the effect of processing variables on product. Results could be used as a tool for predicting and avoiding granularity which is caused by fat crystallization in products. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2713","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"10 1","pages":"42-45"},"PeriodicalIF":0.0,"publicationDate":"2012-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73984573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-10-26DOI: 10.5755/J01.CT.61.3.2712
K. Kairyte, Ž. Lukšienė, V. Šablinskas
Recently developed genetic methods, compared to the traditional morphological and biochemical tests, have been designated as “gold standard” for bacterial identification. However, these methods are time consuming and require expensive reagents and expendables. In this context Raman spectroscopy is gaining increasing attention. Our study demonstrates FT Raman spectra of thermotolerant and thermoresistant Listeria monocytogenes species, applying silver nanoparticles for enhancement of the Raman signal. The region 600–800 cm -1 of SERS spectra of pathogenic bacteria is best suited for identification and discrimination of these two pathogenic bacteria. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2712
与传统的形态学和生化检测相比，最近开发的遗传方法已被指定为细菌鉴定的“金标准”。然而，这些方法耗时且需要昂贵的试剂和消耗品。在此背景下，拉曼光谱学受到越来越多的关注。我们的研究展示了耐热和耐热单核增生李斯特菌物种的FT拉曼光谱，应用纳米银增强拉曼信号。病原菌SERS光谱的600 ~ 800 cm -1区域最适合对这两种病原菌进行鉴别。DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2712
{"title":"Identification of different Listeria monocytogenes strains by surface enhanced FT Raman spectroscopy","authors":"K. Kairyte, Ž. Lukšienė, V. Šablinskas","doi":"10.5755/J01.CT.61.3.2712","DOIUrl":"https://doi.org/10.5755/J01.CT.61.3.2712","url":null,"abstract":"Recently developed genetic methods, compared to the traditional morphological and biochemical tests, have been designated as “gold standard” for bacterial identification. However, these methods are time consuming and require expensive reagents and expendables. In this context Raman spectroscopy is gaining increasing attention. Our study demonstrates FT Raman spectra of thermotolerant and thermoresistant Listeria monocytogenes species, applying silver nanoparticles for enhancement of the Raman signal. The region 600–800 cm -1 of SERS spectra of pathogenic bacteria is best suited for identification and discrimination of these two pathogenic bacteria. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2712","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"53 1","pages":"46-49"},"PeriodicalIF":0.0,"publicationDate":"2012-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82757243","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-10-26DOI: 10.5755/J01.CT.61.3.2716
L. Ozola, E. Straumite, R. Galoburda
Celiac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley and other closely related cereal grains. The only effective treatment is a strict gluten-free diet for life. Gluten-free bakery products are often considered of low eating quality because of their unappealing texture due to the lack of gluten network. Nowadays, the amount of people intolerable for grain albumen increase in Latvia, but Latvian producers do not offer gluten-free products almost. Therefore, the main task of the food producers is to make new tasty gluten-free products with elevated nutritive value to enrich the menu of celiac patients. One of such products could be sweets, such as muffins. The aim of research was to study the influence of various liquids used in recipe on the quality of gluten-free muffins. In this research, three types of muffins made using milk, milk and water mix and water were studied. The main quality parameters of gluten-free muffins were determined using the following methods: hardness with a Texture analyser TA.XT. plus , moisture content with Precisa XM 120 at temperature 110 °C, colour was measured in CIE L*a*b* colour system using a ColorTec-PCM/PSM . Type of added liquid (milk, milk and water mix or water) influenced volume and crust colour of gluten-free muffins, it did not affect moisture content, hardness and crumb colour of gluten-free muffins. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2716
{"title":"Effect of liquid type on the quality of gluten-free muffins","authors":"L. Ozola, E. Straumite, R. Galoburda","doi":"10.5755/J01.CT.61.3.2716","DOIUrl":"https://doi.org/10.5755/J01.CT.61.3.2716","url":null,"abstract":"Celiac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley and other closely related cereal grains. The only effective treatment is a strict gluten-free diet for life. Gluten-free bakery products are often considered of low eating quality because of their unappealing texture due to the lack of gluten network. Nowadays, the amount of people intolerable for grain albumen increase in Latvia, but Latvian producers do not offer gluten-free products almost. Therefore, the main task of the food producers is to make new tasty gluten-free products with elevated nutritive value to enrich the menu of celiac patients. One of such products could be sweets, such as muffins. The aim of research was to study the influence of various liquids used in recipe on the quality of gluten-free muffins. In this research, three types of muffins made using milk, milk and water mix and water were studied. The main quality parameters of gluten-free muffins were determined using the following methods: hardness with a Texture analyser TA.XT. plus , moisture content with Precisa XM 120 at temperature 110 °C, colour was measured in CIE L*a*b* colour system using a ColorTec-PCM/PSM . Type of added liquid (milk, milk and water mix or water) influenced volume and crust colour of gluten-free muffins, it did not affect moisture content, hardness and crumb colour of gluten-free muffins. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2716","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"48 1","pages":"27-31"},"PeriodicalIF":0.0,"publicationDate":"2012-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81105846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-10-22DOI: 10.5755/J01.CT.61.3.2664
A. Górska, E. Ostrowska-Ligȩza, J. Bryś, Magdalena Wirkowska
The properties of β-lactoglobulin make it a potential ingredient to deliver vitamin D 3 in a form of dried complexes with β-lactoglobulin to fat free food systems. Two different drying methods were employed to obtain β-lactoglobulin-vitamin D 3 complexes in a form of powder. Powdered complexes were tested by differential scanning calorimetry. The addition of lactose or trehalose to complexes influenced the course of DSC curves. Thermal properties of studied complexes were not dependent on the technological drying processes (freeze-drying or spray-drying). DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2664
{"title":"Thermal properties of β-lactoglobulin-vitamin D3 complexes obtained by different technological processes","authors":"A. Górska, E. Ostrowska-Ligȩza, J. Bryś, Magdalena Wirkowska","doi":"10.5755/J01.CT.61.3.2664","DOIUrl":"https://doi.org/10.5755/J01.CT.61.3.2664","url":null,"abstract":"The properties of β-lactoglobulin make it a potential ingredient to deliver vitamin D 3 in a form of dried complexes with β-lactoglobulin to fat free food systems. Two different drying methods were employed to obtain β-lactoglobulin-vitamin D 3 complexes in a form of powder. Powdered complexes were tested by differential scanning calorimetry. The addition of lactose or trehalose to complexes influenced the course of DSC curves. Thermal properties of studied complexes were not dependent on the technological drying processes (freeze-drying or spray-drying). DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2664","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"419 1","pages":"22-26"},"PeriodicalIF":0.0,"publicationDate":"2012-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79516750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-10-22DOI: 10.5755/J01.CT.61.3.2660
D. Jarusaitiene, J. Jankauskiene, V. Čeksterytė
The objective of the study was to investigate visual acuity, refractive status and eye proptosis in children with thyroid diseases before and after intake of bee bread. There were done investigations of visual acuity, refraction and eye proptosis in 34 children with thyroid diseases at Eye Clinic of Lithuanian University of Health Sciences Medical Academy (age range from 6 to 17 years). 18 patients used bee bread and there was performed low frequency pulsed electromagnetic field therapy. For 16 subjects electromagnetotherapy alone was performed. The values were statistically analyzed with the pretreatment values after three week course of treatment. In the present study we observed an improvement of visual acuity in children with thyroid diseases who used bee bread and there was performed magnetotherapy in comparison with those who were treated magnetotherapy alone. In our study exophthalmometer values and refraction power were not significant changed in both groups. Data analysis indicated increase in visual acuity for subjects who used bee bread and pulsed electromagnetic field therapy to subjects who did not used bee bread. The data we have found suggest that bee bread and magnetotherapy had an influence on visual acuity in children with thyroid diseases. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2660
{"title":"Changes of ocular signs in children with thyroid diseases after intake of bee bread","authors":"D. Jarusaitiene, J. Jankauskiene, V. Čeksterytė","doi":"10.5755/J01.CT.61.3.2660","DOIUrl":"https://doi.org/10.5755/J01.CT.61.3.2660","url":null,"abstract":"The objective of the study was to investigate visual acuity, refractive status and eye proptosis in children with thyroid diseases before and after intake of bee bread. There were done investigations of visual acuity, refraction and eye proptosis in 34 children with thyroid diseases at Eye Clinic of Lithuanian University of Health Sciences Medical Academy (age range from 6 to 17 years). 18 patients used bee bread and there was performed low frequency pulsed electromagnetic field therapy. For 16 subjects electromagnetotherapy alone was performed. The values were statistically analyzed with the pretreatment values after three week course of treatment. In the present study we observed an improvement of visual acuity in children with thyroid diseases who used bee bread and there was performed magnetotherapy in comparison with those who were treated magnetotherapy alone. In our study exophthalmometer values and refraction power were not significant changed in both groups. Data analysis indicated increase in visual acuity for subjects who used bee bread and pulsed electromagnetic field therapy to subjects who did not used bee bread. The data we have found suggest that bee bread and magnetotherapy had an influence on visual acuity in children with thyroid diseases. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2660","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"7 1","pages":"7-10"},"PeriodicalIF":0.0,"publicationDate":"2012-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74550277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-10-22DOI: 10.5755/J01.CT.61.3.2662
M. Roasto, K. Meremäe, P. Raudsepp, D. Anton, Priit Pedastsaar, Terje Elias, Mihkel Mäesaar, Darja Matt
The present study determined the inhibitory patterns of the water and ethanol infusions of garden rhubarb, sea buckthorn, bilberry, blue-berried honeysuckle, black currant and tomato on targeted bacterial species. The larger inhibition zones against more than four different bacterial species were measured in case of ethanol infusions of garden rhubarb root, blue-berried honeysuckle and sea buckthorn. In case of water infusions the stronger inhibitory effect was found for garden rhubarb root, black currant and blue-berried honeysuckle. It was found that L. acidophilus, K. rhizophila and B. subtilis were the most susceptible bacteria in relation of ethanol infusions of studied plants, whereas the growth of K. rhizophila , B. subtilis and C. jejuni were most inhibited by water infusions. In accordance with present in vitro study, we conclude that the garden rhubarb and blue-berried honeysuckle are attractive candidates for food industries as natural antimicrobial additives in foods. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2662
{"title":"The inhibitory effect of plant infusions on selected bacteria","authors":"M. Roasto, K. Meremäe, P. Raudsepp, D. Anton, Priit Pedastsaar, Terje Elias, Mihkel Mäesaar, Darja Matt","doi":"10.5755/J01.CT.61.3.2662","DOIUrl":"https://doi.org/10.5755/J01.CT.61.3.2662","url":null,"abstract":"The present study determined the inhibitory patterns of the water and ethanol infusions of garden rhubarb, sea buckthorn, bilberry, blue-berried honeysuckle, black currant and tomato on targeted bacterial species. The larger inhibition zones against more than four different bacterial species were measured in case of ethanol infusions of garden rhubarb root, blue-berried honeysuckle and sea buckthorn. In case of water infusions the stronger inhibitory effect was found for garden rhubarb root, black currant and blue-berried honeysuckle. It was found that L. acidophilus, K. rhizophila and B. subtilis were the most susceptible bacteria in relation of ethanol infusions of studied plants, whereas the growth of K. rhizophila , B. subtilis and C. jejuni were most inhibited by water infusions. In accordance with present in vitro study, we conclude that the garden rhubarb and blue-berried honeysuckle are attractive candidates for food industries as natural antimicrobial additives in foods. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2662","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"89 1","pages":"14-18"},"PeriodicalIF":0.0,"publicationDate":"2012-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87522196","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-10-22DOI: 10.5755/J01.CT.61.3.2661
Magdalena Wirkowska, J. Bryś, A. Górska, E. Ostrowska-Ligȩza, P. Koczoń
In this paper the oxidative stability of interesterified mixture of milk fat, rapeseed oil and n-3 fatty acids in form of their concentrates was studied. Peroxide value as well as oxidative induction time were investigated. Interesterified fats were characterized by lower induction time and higher peroxide value than starting mixture. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2661
{"title":"Oxidative properties of interesterified mixtures of milk fat, rapeseed oil and n-3 fatty acids","authors":"Magdalena Wirkowska, J. Bryś, A. Górska, E. Ostrowska-Ligȩza, P. Koczoń","doi":"10.5755/J01.CT.61.3.2661","DOIUrl":"https://doi.org/10.5755/J01.CT.61.3.2661","url":null,"abstract":"In this paper the oxidative stability of interesterified mixture of milk fat, rapeseed oil and n-3 fatty acids in form of their concentrates was studied. Peroxide value as well as oxidative induction time were investigated. Interesterified fats were characterized by lower induction time and higher peroxide value than starting mixture. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2661","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"61 1","pages":"11-13"},"PeriodicalIF":0.0,"publicationDate":"2012-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75102480","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-10-22DOI: 10.5755/J01.CT.61.3.2663
J. Bryś, Magdalena Wirkowska, A. Górska, E. Ostrowska-Ligȩza, Andrzej Bryś
In the paper the properties of structured lipids synthesized by enzymatic interesterification of blend of lard and rapeseed oil with n-3 fatty acids in form their concentrates were reported. A commercially immobilized 1,3-specific lipase was used as a biocatalyst. After interesterification triacylglycerols were purified by column chromatography. The obtained triacylglycerols were analyzed for peroxide value determined by spectroscopic method and for fatty acid composition determined by chromatographic method. Enzymatic interesterification of lard resulted in obtaining new fats that have a similar fatty acids composition of triacylglycerols to human milk fat. The interesterification has influenced the oxidation resistance. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2663
{"title":"The use of Lipozyme RM IM for modification the properties of lard","authors":"J. Bryś, Magdalena Wirkowska, A. Górska, E. Ostrowska-Ligȩza, Andrzej Bryś","doi":"10.5755/J01.CT.61.3.2663","DOIUrl":"https://doi.org/10.5755/J01.CT.61.3.2663","url":null,"abstract":"In the paper the properties of structured lipids synthesized by enzymatic interesterification of blend of lard and rapeseed oil with n-3 fatty acids in form their concentrates were reported. A commercially immobilized 1,3-specific lipase was used as a biocatalyst. After interesterification triacylglycerols were purified by column chromatography. The obtained triacylglycerols were analyzed for peroxide value determined by spectroscopic method and for fatty acid composition determined by chromatographic method. Enzymatic interesterification of lard resulted in obtaining new fats that have a similar fatty acids composition of triacylglycerols to human milk fat. The interesterification has influenced the oxidation resistance. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2663","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"1 1","pages":"19-21"},"PeriodicalIF":0.0,"publicationDate":"2012-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89980733","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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