Chloropropanols, Chloropropandiols and Their Esters in Food – Formation, Occurrence, Determination, Reduction of Content

Kowalska, Dorota; Kowalska, Magdalena; Kozłowska, Mariola; Kowalski, B.

doi:10.15193/zntj/2015/101/052

Cited by 3 publications

(3 citation statements)

References 68 publications

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“…They were produced at constant temperatures of 220 and 350 °C and characterized using XRD and Raman spectroscopy. This is in accordance with previous studies that have briefly speculated the possibility of the existence of oligomer intermediates in the dehydration of LHP to LPO or roughly considered one intermediate as L2 . Our findings suggest that rather than L2 the most likely reaction intermediate is a compound with a slightly higher degree of decomposition (

α

= 0.6) than that of L2 (

α

= 0.5), which we have considered to be Li 5 H 4 P 5 O 17 (or an equivalent Li 2.5 H 2 P 2.5 O 8.5 , L2.5).…”

Section: Resultssupporting

confidence: 92%

Kinetics of the dehydration of lithium dihydrogenphosphate

2019

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Phosphate-based lithium materials, such as lithium iron phosphate (known as lithium ferrophosphate, LiFePO 4 , LFP), are among the safest materials for large-scale lithium-ion batteries due to the stability of the phosphate-bound oxygen at elevated temperatures. LFP can be meltsynthesized where the kinetics is faster, allowing for coarser and lower cost reactants. The most common lithium-and phosphate-bearing reactants can react violently upon heat-up and release a large volume of gaseous by-product. Lithium metaphosphate (LiPO 3 , LPO) can improve the processability and safety of the operation. In this work, we investigate the thermal decomposition of lithium dihydrogenphosphate (LiH 2 PO 4 , LHP) to LPO up to 400°C. The decomposition was analyzed by isothermal and constant rate differential thermogravimetric (DTG) experiments. Activation energy profiles were estimated by an isoconversional model-free approach and kinetic model fitting. Li 5 H 4 P 5 O 17 (L2.5) was determined to be the most stable reaction intermediate and can be isolated at temperatures between 200 and 240°C. The resulting reaction is comprised of 6 reactions, where the LHP is progressively polymerized by condensation reactions leading successively to L2.5, Li 3 H 2 P 3 O 10 (L3), Li 4 H 2 P 4 O 13 (L4), and LPO. The first reaction step (LHP → L2.5) was fitted with 3 reactions series/parallel describing the solid surface reaction, the viscous/liquid surface reaction, and the bulk reaction. Limiting the reaction temperature to 400°C results in a solid product that can be advantageous if LPO is to be prepared in advance and dosed for LFP synthesis.

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α

= 0.6) than that of L2 (

α

= 0.5), which we have considered to be Li 5 H 4 P 5 O 17 (or an equivalent Li 2.5 H 2 P 2.5 O 8.5 , L2.5).…”

Section: Resultssupporting

confidence: 92%

Kinetics of the dehydration of lithium dihydrogenphosphate

2019

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“…The remaining HBM lipids are mainly phospholipids, diacylglycerols (DGs), monoacylglycerols (MGs), free FAs, and sterols. 20,178,206 A small amount of lipids such as free FAs, MGs, and DGs in HBM is the result of the effective lipolysis of TGs performed by lipases presented in HBM (lipoprotein lipases). 21,178,188,207 The rest of the lipid classes identified in HBM occur in HBM sporadically and in much lower amounts (fatty alcohols, fatty aldehydes, fatty amides, fatty esters, octadecanoids, and eicodecanoids) than those mentioned above 171,173 and therefore are not discussed here.…”

Section: Lipids Contained In Human Breastmentioning

confidence: 99%

“…The remaining portion occurs in the bound form, mainly as esters with long-chain FAs. 206 3.3.3. Importance of HBM LipidsTheir Role in Child Development.…”

Section: Lipids Contained In Human Breastmentioning

confidence: 99%

Chemistry of Human Breast Milk—A Comprehensive Review of the Composition and Role of Milk Metabolites in Child Development

Garwolińska

Namieśnik

Kot‐Wasik

et al. 2018

J. Agric. Food Chem.

107

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Early nutrition has an enormous influence on a child's physiological function, immune system maturation, and cognitive development. Human breast milk (HBM) is recognized as the gold standard for human infant nutrition. According to a WHO report, breastfeeding is considered as an unequaled way of providing ideal food to the infant, which is required for his healthy growth and development. HBM contains various macronutrients (carbohydrates, proteins, lipids, and vitamins) as well as numerous bioactive compounds and interactive elements (growth factors, hormones, cytokines, chemokines, and antimicrobial compounds. The aim of this review is to summarize and discuss the current knowledge about metabolites, which are the least understood components of HBM, and their potential role in infant development. We focus on small metabolites (<1500 Da) and characterize the chemical structure and biological function of polar metabolites such as human milk oligosaccharides, nonprotein molecules containing nitrogen (creatine, amino acids, nucleotides, polyamines), and nonpolar lipids. We believe that this manuscript will provide a comprehensive insight into a HBM metabolite composition, chemical structure, and their role in a child's early life nutrition.

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Zawartość chloropropanodioli w kwasowych hydrolizatach białek roślinnych i sosach sojowych

Kowalska¹

2017

zntj

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W wielu krajach azjatyckich sosy sojowe są tradycyjnymi, od wieków stosowanymi przyprawami smakowo-zapachowymi dodawanymi do żywności w toku produkcji wyrobów spożywczych, jak i przyprawami stołowymi do indywidualnego uznania konsumenta. Światowa roczna produkcja sosu sojowego wynosi ponad 10 mld litrów (10 mln ton). Największym producentem sosu sojowego są Chiny (5 mln ton). Chiny są również głównym jego eksporterem (ponad 94 tys. ton). Obserwowana jest ekspansja tych produktów na rynki krajów Europy i Ameryki. Stosuje się dwie główne grupy metod produkcji sosów sojowych: fermentacyjne i polegające na kwasowej hydrolizie białek. Produkcja sosów sojowych według technologii tradycyjnych (metody fermentacyjne) jest długotrwała, a przez to kosztowna. Rozwijane są zatem technologie polegające na fermentacji “przyspieszonej” bądź wykorzystujące surowce semisyntetyczne (kwasowe hydrolizaty białek roślinnych – HVP). Na przełomie lat 70. i 80. XX w. stwierdzono obecność w HVP i produkowanych na bazie HVP sosach sojowych 3-monochloropropanodiolu (3-MCPD), a potem obecność 2-MCPD, dichloropropanoli (DCP) oraz estrów chloropochodnych propanodioli i propanolu z kwasami tłuszczowymi. Związki te są szkodliwe dla zdrowia, a spożywane w większych ilościach wywołują zmiany rakotwórcze, choroby nerek i zaburzenia reprodukcyjne. W niniejszej pracy przedstawiono przegląd literaturowy dotyczący produkcji sosów sojowych. Celem tego przeglądu było zebranie informacji dotyczących technologii produkcji sosów sojowych. Szczególną uwagę zwrócono na obecność 3-MCPD. Omówiono regulacje prawne i metody analityczne dotyczące oznaczania 3-monochloropropanodiolu.

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Chloropropanols, Chloropropandiols and Their Esters in Food – Formation, Occurrence, Determination, Reduction of Content

Cited by 3 publications

References 68 publications

Kinetics of the dehydration of lithium dihydrogenphosphate

Kinetics of the dehydration of lithium dihydrogenphosphate

Chemistry of Human Breast Milk—A Comprehensive Review of the Composition and Role of Milk Metabolites in Child Development

Zawartość chloropropanodioli w kwasowych hydrolizatach białek roślinnych i sosach sojowych

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