Application of dry fractional crystallisation on <scp>High‐Oleic Low‐Palmitic</scp> red palm super olein production

Mulyono, Manda Edy; Lubis, M. Edwin Syahputra; Yudanto, Bagus Giri; Panjaitan, Frisda Rimbun; Rizki, Ilmi Fadhilah; Bajra, Brahmani Dewa

doi:10.1111/ijfs.16353

Cited by 3 publications

(4 citation statements)

References 30 publications

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“…These are: Dry fractionation (named crystallisation from the melt) is fractional crystallisation in this simple form. It is an economic and ecological technique [ 28 , 32 ]. This modification is a cheaper process than hydrogenation or interesterification [ 25 , 31 ].…”

Section: Conventional Methods Of Fat Modificationmentioning

confidence: 99%

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

Żbikowska

Onacik-Gür

Kowalska

et al. 2023

Gels

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The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive. Nowadays, the requirements for the quality and safety of fat products are increasing. For this reason, oils and fats are subjected to various modifications that make it possible to obtain a product with the desired characteristics and good quality that meets the needs of product buyers and technologists. The modification techniques of oils and fats change their physical (e.g., raise the melting point) and chemical properties (e.g., fatty acid composition). Conventional fat modification methods (hydrogenation, fractionation, and chemical interesterification) do not always meet the expectations of consumers, nutritionists, and technologists. In particular, Hydrogenation, while it allows us to obtain delicious products from the point of view of technology, is criticised for nutritional reasons. During the partial hydrogenation process, trans-isomers (TFA), dangerous for health, are formed. One of the modifications that meets current environmental requirements and trends in product safety and sustainable production is the enzymatic interesterification of fats. The unquestionable advantages of this process are the wide spectrum of possibilities for designing the product and its functional properties. After the interesterification process, the biologically active fatty acids in the fatty raw materials remain intact. However, this method is associated with high production costs. Oleogelation is a novel method of structuring liquid oils with small oil-gelling substances (even 1%). Based on the type of oleogelator, the methods of preparation can differ. Most oleogels of low molecular weight (waxes, monoglycerides, and sterols) and ethyl cellulose are prepared by dispersion in heated oil, while oleogels of high molecular weight require dehydration of the emulsion system or solvent exchange. This technique does not change the chemical composition of the oils, which allows them to keep their nutritional value. The properties of oleogels can be designed according to technological needs. Therefore, oleogelation is a future-proof solution that can reduce the consumption of TFA and saturated fatty acids while enriching the diet with unsaturated fatty acids. Oleogels can be named “fats of the future” as a new and healthy alternative for partially hydrogenated fats in foods.

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Section: Conventional Methods Of Fat Modificationmentioning

confidence: 99%

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

Żbikowska

Onacik-Gür

Kowalska

et al. 2023

Gels

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“…RPSO memiliki asam oleat sebesar 47,57% dan asam palmitat sebesar 36,11%. Selain itu, RPSO mengandung senyawa fitonutrien berupa karoten 710,37 mg/kg, total vitamin E 1006,10 mg/kg, dan skualena 359,81 mg/kg (Mulyono et al, 2023). Tokotrienol memiliki sifat biologis yang multitarget, termasuk sebagai penurun lipid, perlindungan saraf, antiinflamasi, antioksidan, dan antikanker (Ahsan, Ahad, Iqbal & Siddiqui, 2014;Maniam et al, 2018).…”

Section: Pendahuluanunclassified

“…Red palm super olein (RPSO) adalah produk fraksinasi berulang dari RPO dengan kategori super olein, yang memiliki komposisi asam oleat yang lebih tinggi dan asam palmitat yang lebih rendah dibandingkan RPO. Fraksinasi berulang dari RPO juga meningkatkan konsentrasi senyawa fitonutrien pada fraksi olein, karena senyawa fitonutrien terkonsentrasi pada fraksi olein (Mulyono et al, 2023). Kandungan senyawa fitonutrien dan asam lemak pada RPSO dapat dilihat pada Tabel 1.…”

Section: Red Palm Super Oleinunclassified

“…Isomer vitamin E yang terdapat dalam RPSO adalah α-Tokoferol, α-Tokotrienol, γ-Tokotrienol, dan δ-Tokotrienol. Tokotrienol memiliki rantai samping yang tidak jenuh dan adanya tiga ikatan rangkap karbon pada ekor farnesil isoprenoidnya, sedangkan tokoferol memiliki rantai samping yang jenuh (Mulyono et al, 2023;Ranasinghe, Mathai & Zulli, 2022).…”

Section: Red Palm Super Oleinunclassified

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Potensi Tokotrienol Dari Red Palm Super Olein (Rpso) Sebagai Antiinflamasi Dalam Pengobatan Reumatik

Ngurasinta Perangin Angin

2024

war

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Red palm super olein (RPSO) merupakan fraksi cair yang dihasilkan melalui fraksinasi berulang dari red palm oil (RPO). RPSO mengandung senyawa fitonutrien (karoten, vitamin E, skualena) yang tinggi. Beberapa tahun terakhir, tokotrienol mendapat perhatian yang tinggi karena sifat biologisnya yang multitarget, termasuk sebagai perlindungan saraf, antiinflamasi, antioksidan, dan antikanker. Tokotrienol menunjukkan aktivitas antiinflamasi yang signifikan dalam berbagai penyakit pada manusia, di antaranya penyakit kanker, kardiovaskular, neurodegeneratif, dan reumatik. Selain itu, tokotrienol dilaporkan sebagai agen antiinflamasi yang lebih kuat dibandingkan dengan tokoferol. Hal ini disebabkan karena tokotrienol memiliki rantai samping yang tidak jenuh, serta dapat menurunkan nilai C-reactive protein (CRP) 20—50% lebih banyak dari tokoferol yang mempunyai rantai samping yang jenuh. Namun, terdapat beberapa tantangan dalam pemanfaatan tokotrienol sebagai antiinflamasi, yaitu bioavailabilitas oral yang rendah, seperti cepat mengalami metabolisme dan ekskresi. Tulisan ini mengkaji potensi tokotrienol pada RPSO sebagai antiinflamasi pada reumatik, aktivitas antiinflamasi tokotrienol pada penanganan reumatik, tantangan pemanfaatan tokotrienol dalam pengobatan, dan pengembangan bentuk sediaan berbasis tokotrienol yang memberikan efek terapi optimal.

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Bioactive compounds in palm oil: A comprehensive review of recent advances in physicochemical characteristics, health-promoting properties and technologies for extraction, concentration, fractionation, encapsulation and functional food applications

Olivares-Tenorio,

Cortes-Prieto,

Londoño-Univio

et al. 2024

Journal of Food Composition and Analysis

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Application of dry fractional crystallisation on High‐Oleic Low‐Palmitic red palm super olein production

Cited by 3 publications

References 30 publications

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

Potensi Tokotrienol Dari Red Palm Super Olein (Rpso) Sebagai Antiinflamasi Dalam Pengobatan Reumatik

Bioactive compounds in palm oil: A comprehensive review of recent advances in physicochemical characteristics, health-promoting properties and technologies for extraction, concentration, fractionation, encapsulation and functional food applications

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