Національний технічний університет «Харківський політехнічний інститут» Т. Т. Носенко Національний університет харчових технологій І. В. Левчук ДП «УКРМЕТРТЕСТСТАНДАРТ» Метою огляду є надання актуальної інформації щодо стратегій зменшення вмісту 2,3-MCPD-ефірів (MCPD-Е) і гліцидилових ефірів (GE) у дезодорованих оліях. Ці сполуки є харчовими забруднювачами, що характеризуються канцерогенною дією на організм людини, генотоксичністю, нефротоксичністю та іншими видами токсичних впливів. На сьогодні в ЄС діють обмеження на вміст GE в оліях та жирах на рівні 1000 мкг/кг і до 500 мкг/кг при використанні жирів для виробництва дитячого харчування, для 3-MCPD-ефірів -1250 та 750 мкг/кг відповідно. Численні дослідження показують перевищення цих ГДК в різних видах термооброблених олійно-жирових продуктах. Стаття містить інформацію про передумови утворення цих ефірів. Розглянуто вплив окремих стадій рафінування жирів на рівні утворення MCPD-Е і GE. Використання кислотного гідратування, кислотно активованих адсорбентів і тривалого високотемпературного дезодоровування супроводжується збільшенням вмісту MCPD-Е і GE у дезодорованих оліях.На підставі аналізу наукової літератури виділено перспективні, з точки зору авторів, превентивні заходи, що дають змогу отримувати дезодоровані олії з низьким вмістом 2,3-МСPD-ефірів і ефірів гліцидолу. До таких заходів відносяться: гідратування фосфоліпідів з мінімальним використанням кислот, застосування у ході адсорбційного очищення відбільних земель нейтрального рН, контроль залишкового вмісту металів змінної валентності та вторинних продуктів окиснення як імовірних причин утворення ефірів гліцидолу та 3-MCPD-ефірів, зниження кислотності перед будь-якими високотемпературними обробками. Так, перед стадією дезодорування рекомендовано ввести додаткову стадію обробки олії розчинами карбонатів, що призводить до зниження концентрації MCPD-Е і GE на 60-70%. Доцільним є також модифікація процесу дезодорування, а саме: швидке нагрівання до високих температур -220-250°С (протягом ~ 5 хв), потім тривале дезодорування при 160°С. Така модифікація технології дезодорування надає можливість зменшити концентрацію 3-MCPD-E на 82% і концентрацію GE -на 78%. Вилучення попередниківхлору та моно-і діацилгліцеролів та додавання антиоксидантів може також зменшувати вміст MCPD-Е і GE в оліях.
Today, more and more food manufacturers are abandoning the usage of synthetic antioxidants because of the negative impact they have on the human body. The main natural hydrophobic antioxidants such as tocopherols and carotenoids, are not cheap commercial products and are currently produced much less than fat industry requires. Therefore, obtaining other natural antioxidants from vegetable raw materials could be a solution. Among the potential sources of such raw materials were leaves and roots of herbs, bark and leaves of berry crops. 20 plants were studied. The purpose of the study was to obtain comparative data on the antioxidant activity of water-alcohol extracts of Ukrainian origin plants, as well as to study their influence on the stability of sunflower oil during its heat treatment. The induction periods of sunflower oil in the presence of antioxidants were determined, the antioxidant activity of plant extracts was determined based on the data obtained and compared with the antioxidant activity of synthetic butylhydroxyanisole, antioxidants were used in equal concentrations (200 ppm). The obtained plant extracts are arranged according to their antioxidant activity in a series (in order of decreasing activity): lemon balm grass > spirea grass > burdock root > bark of European guelder > blackberry leaves > blueberry shoots > thyme grass > raspberry leaves > calendula flowers > oak bark > mountain ash > leaves nettles > mountain ash > rosemary leaves > echinacea flowers > parsley > arugula > peppermint leaves > chamomile > dill. All deep-frying fats need protection from oxidative damage, especially unsaturated fats such as sunflower oil, which is currently widely used in deep-frying in the restaurant segment. From the results of the study, it can be concluded that the natural antioxidant (water-alcohol extract of bark of European guelder) was more effective than the synthetic antioxidant butylhydroxyanisole in inhibiting oxidative and hydrolytic processes during heat treatment of sunflower oil. During 5 days of heat treatment, the sample of sunflower oil with bark of European guelder extract was characterized by the lowest values of acid, peroxide and anisidine numbers.
This paper investigates the effect of precursors on the formation of 3-MCPD esters (3-MCPD-E) and glycidol esters (GE) and discusses ways to reduce the concentration of these toxic esters in deodorised oils. As the content of oxidation products in sunflower oil increases, the amount of MCPD esters formed after deodorisation increases too: from 560 μg/kg (for oil with the peroxide value 1.06 mmol 1/2О/kg and the anisidine value 0.55) to 1290 μg/kg (for oil with PV=6.73 mmol 1/2O/kg and PAV=10.38). Thus, peroxides and aldehydes should be classified as the initiators of the formation of 3-MCPD-E. Accordingly, a way to reduce toxic 3-MCPD-E in deodorised oils is by preventing the formation of oxidation products during the extraction and processing of oils, or by reducing the content of oxidation products in oils before deodorisation. On the contrary, there is no correlation between the content of oxidation products and the amount of glycidol esters in deodorised oil. No relationship has been found between the content of natural antioxidants of oils, tocopherols, and the amount of 3-MCPD-E and GE. Increasing the pH of oils leads to a higher content of 3-MCPD-E resulting from deodorisation. As the number of acid groups increases, the amount of 3-MCPD-E increases too. Conversely, with bigger amounts of acid introduced into the oil, no additional quantities of glycidol esters are formed in the course of deodorisation.
The review article compares and discusses the most common ways to degumming vegetable oils. Its purpose is to update the information on this stage of vegetable oil refining in order to provide an opportunity to choose the optimal degumming method for the manufacturer. Degumming is the first of the stages of oil processing, designed to remove phospholipids, the presence of which makes it impossible to carry out high-quality performance of all subsequent stages of refining. The fractional composition of plant phospholipids of various oils is presented, the features of their structure, which affect their hydrophilicity, are considered. Various theoretical approaches to the degumming process are considered. The article compares the disadvantages, advantages and effectiveness of aqueous, acidic, enzymatic degumming, total degumming, and soft degumming. Enzymatic degumming is today considered the main method for extracting phospholipids from oils. Under industrial conditions, for oils with a low phospholipid content (for example, sunflower oil), the use of phospholipases in order to obtain a low-phosphoric oil (less than 10 ppm) is reasonable (with an eye to reducing oil losses at this stage). But this is only possible if preliminary acid degumming is carried out. The advantages and difficulties of enzymatic degumming are considered. The combination of acid degumming with alkaline neutralization is perhaps the most effective and easiest way to obtain oil with a low residual phospholipid content. Despite the traditional nature of this approach, it remains highly effective, the easiest to implement, and inexpensive. The intensification of the mixing of the phases "oil–degumming agent" leads to a significant increase in the efficiency of degumming. The article discusses the use of ultrasonic and cavitation devices for this purpose. A promising direction in the development of food industry technologies today is the use of membranes. The features of this physical method of degumming are considered. The selected type of degumming and the conditions for its implementation affect not only the composition and performance of oils, but also the quality and safety of a valuable by-product of this stage – lecithin. The highest quality lecithin is obtained as a result of water or enzymatic degumming – water or aqueous solutions of enzymes do not negatively affect the quality indicators of lecithin, its composition. Lecithin obtained by water degumming contains almost no non-hydrophilic phospholipids. Lecithin obtained using phospholipases contains increased amounts of lysoforms of phospholipids, which positively affects its surfactant properties.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.