Elucidating how two different types of bleaching earths widely used in vegetable oils industry remove carotenes from palm oil: Equilibrium, kinetics and thermodynamic parameters

Almeida, Erislene S.; Carvalho, Ariane Cristina Boechie; Soares, Isabela Oliveira de Souza; Valadares, Leonardo Fonseca; Mendonça, Andressa Regina Vasques; Silva, Ivanildo José; Monteiro, Simone Borges Simão

doi:10.1016/j.foodres.2018.12.061

Cited by 27 publications

(29 citation statements)

References 36 publications

(68 reference statements)

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“…Hence, several technologies are currently being developed for carotenoids recovery before the physical or chemical refining of crude HPO. Vidoca et al [76] assessed the adsorption onto polymeric resins, while Almeida et al [77] modeled the kinetic of carotenes adsorption from crude HPO onto two commercial bleaching earths, an acid activated calcium bentonite and a neutral bentonite. The acid adsorbent showed better adsorption yields.…”

Section: Food Usesmentioning

confidence: 99%

Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient

Mozzon

Foligni

Mannozzi

2020

Foods

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The consumers’ opinion concerning conventional palm (Elaeis guineensis) oil is negatively affected by environmental and nutritional issues. However, oils extracted from drupes of interspecific hybrids Elaeis oleifera × E. guineensis are getting more and more interest, due to their chemical and nutritional properties. Unsaturated fatty acids (oleic and linoleic) are the most abundant constituents (60%–80% of total fatty acids) of hybrid palm oil (HPO) and are mainly acylated in position sn-2 of the glycerol backbone. Carotenes and tocotrienols are the most interesting components of the unsaponifiable matter, even if their amount in crude oils varies greatly. The Codex Committee on Fats and Oils recently provided HPO the “dignity” of codified fat substance for human consumption and defined the physical and chemical parameters for genuine crude oils. However, only few researches have been conducted to date on the functional and technological properties of HPO, thus limiting its utilization in food industry. Recent studies on the nutritional effects of HPO softened the initial enthusiasm about the “tropical equivalent of olive oil”, suggesting that the overconsumption of HPO in the most-consumed processed foods should be carefully monitored.

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Section: Food Usesmentioning

confidence: 99%

Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient

Mozzon

Foligni

Mannozzi

2020

Foods

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“…These two constants define the constant C; C = K s /K L . This model was successfully applied for various adsorption processes, including oil adsorption [31][32][33].…”

Section: Brunauer-emmet-teller (Bet) Isothermmentioning

confidence: 99%

Some Theoretical Aspects of Tertiary Treatment of Water/Oil Emulsions by Adsorption and Coalescence Mechanisms: A Review

Sobolčiak

Popelka

Tanvir

et al. 2021

Water

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The massive increase in the volumes of oily contaminated produced waters associated with various industrial sectors has initiated considerable technological and scientific efforts related to the development of new cleaning strategies. The petrochemical industry (oil and gas production and processing) contributes to those volumes by approximately 340 billion barrels per year. The removal of emulsified oily components is a matter of particular interest because the high emulsion stability necessitates sophisticated technological approaches as well as a deep theoretical understanding of key mechanisms of oil/water separation. This review deals with the theoretical aspects of the treatment of emulsified oil/water mixtures and is particularly focused on tertiary treatment, which means the reduction of the oil content from 70–100 ppm to below 10 ppm, depending on national regulations for water discharge. The review concerns the mechanisms of oil/water separation and it covers the (i) adsorption isotherms, (ii) kinetics of adsorption, (iii) interfacial interactions between oil/water mixtures and solid surfaces, and (iv) oil/water separation techniques based on the wettability of solid/oil/water interfaces. The advantages and drawbacks of commonly used as well as newly proposed kinetic and adsorption models are reviewed, and their applicability for the characterization of oil/water separation is discussed. The lack of suitable adsorption isotherms that can be correctly applied for a description of oil adsorption at external and internal solid surfaces of both nonporous and porous structures is pointed out. The direct using of common isotherms, which were originally developed for gas adsorption, often leads to the incorrect data description because the adsorption of oily components at solid surfaces does not fit the assumptions from which these models were originally derived. Particularly, it results in problematic calculations of the thermodynamic parameters of sorption. The importance of nonlinear analysis of data is discussed, since recent studies have indicated that the error structure of experimental data is usually changed if the original nonlinear adsorption isotherms are transformed into their linearized forms. The comparison between the pseudo-first-order and pseudo-second-order kinetic models was performed. It was shown that the correlation between data and models strongly depends on the selection of data, particularly on the frequency of collected data in time scale. The wettability of solid surfaces by oil in air and under water is discussed, regarding the surface morphology of surfaces. We demonstrate that the combination of surface chemistry and topology strongly influences the separation of oil/water emulsions.

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“…7, 8). Color organic pigments, oxidation products and metal cations remove from the oil via physical and chemical adsorptions onto used bleaching earth [7,8,18,21]. The cottonseed oil becomes to light yellow color after the bleaching.…”

Section: Bleachingmentioning

confidence: 99%

“…Bentonites have been modified by acid activation [8][9][10] heat treatment [11,12], ion exchange [13][14][15] to extend the using areas [16][17][18]. The acid leached bentonites are mainly employed as bleaching earth [19][20][21] and catalyst [22]. They are raw materials for the preparation of organoclays [23,24], pillared clays [25], nanocomposites [26], and electrodes [27,28].…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of nanoporous powders from bentonite by hydrochloric acid leaching and using as bleaching earth

Yener

Biçer²,

Pekdemir³

et al. 2020

SN Appl. Sci.

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A calcium bentonite (CaB) was leached by hydrochloric acid (HCl) solutions to improve the adsorptive properties such as nanoporosity, acidity, and decoloration power. The mass ratio of HCl/CaB was changed between zero and 1.00 according the anhydrous CaB + HCl mixture. Different powders were obtained from the heating of the aqueous mixtures at 90 °C for 16 h under a reflux condenser. The raw CaB and obtained powders were investigated by different methods such as X-ray diffraction, chemical analyses, adsorption, pH-metry, and tintometry techniques. A calcium rich-smectite (CaS) are found in the CaB as major clay mineral, whereas illite (I) and metahalloysite (MH) as minor ones. The impurities are opal-A (OA), opal-CT (OCT), quartz (Q), calcite (C), orthoclase (O), and clinoptilolite (CLN). The fraction of the dissolved cations from the C, CaS, I, and CLN increases with the increasing of HCl concentration. The remaining K + and Al 3+ cations are located in the undissolved orthoclase. An amorphous silica OA (SiO 2 •nH 2 O) remained at the end of completed leaching. The gradual increase in the adsorptive properties, acidity, and bleaching power is due to the formation of new nanopores. Gradual decrease after their maxima is caused from the degradation of the layered structure for clay minerals. The maximum bleaching power tentatively intensifies with the increasing of the used powder mass.

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Elucidating how two different types of bleaching earths widely used in vegetable oils industry remove carotenes from palm oil: Equilibrium, kinetics and thermodynamic parameters

Cited by 27 publications

References 36 publications

Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient

Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient

Some Theoretical Aspects of Tertiary Treatment of Water/Oil Emulsions by Adsorption and Coalescence Mechanisms: A Review

Preparation and characterization of nanoporous powders from bentonite by hydrochloric acid leaching and using as bleaching earth

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