Mitigating Postfrying Degradation Factors of Fats and Oils through the Development of Bagasse-Based Adsorbent

Abstract

The quality of fats and oils is a critical aspect of the food processing industry and consumer health. Fat degradation, particularly through oxidation, impacts various quality parameters, including color, taste, flavor, aroma, quality, and appearance. To address this issue, a study was conducted using five degraded fats/oil (DF/O) commodities as the target for an adsorption process. These commodities were chosen because of their high level of degradation by-products. The study used sugarcane bagasse (SCB) to develop five different treatments of indigenous adsorbents activated with various NaOH concentrations. Analyses including iodine number, adsorbent yield, and scanning electron microscope were performed to identify the potential of the prepared concentrations. Results showed that the indigenous adsorbent created with 1.0% NaOH was the most effective. The alkali treatment had a positive impact on the samples, but the SCB 10% was found to be the most efficient in reducing the degradation value of the treated samples. The findings of this study suggest that the use of indigenous adsorbents, particularly those prepared with SCB 10%, can be an effective way to reduce fat degradation and enhance the quality of fats and oils in the food processing industry. This approach can also address consumer health concerns related to fat and oil quality.

Qualitative Enhancement and trans-Fat Depletion of Different Used Frying Oils with Adsorbents

“…The concentration of adsorbents, particle size, types of oils, and adsorbents, among other factors, all affected the performance of adsorbents in previous studies involving oil regeneration. ,,, However, in the current study, FE demonstrated the best performance in terms of reducing FFA %, as it reduced the maximum amount of FFA % of the edible oils. FFA, being polar molecules since they are carboxylic groups (–COOH) with a polar side, have been adsorbed for their attraction to hydrophilic-natured adsorbents …”

“…Although there are very few data points available for rice bran oil and palm olein oil regeneration, Bhattayacharya et al showed the better effectiveness of MgO and AC in removing secondary oxidation products from sunflower and soybean oil . Similarly, Nuru and Getachew reported the highest effectivity of MgO and ash to reduce PV in niger seed oil, and Hidayatullah and Bangash stated the better activity of MgO and AC in enhancing the quality of fried Silybum marianum oil. , The reduction of PV can be explained by the Freundlich isotherm, which measures the overall effectivity of the adsorbent considering the variety of the adsorbent surface and different ions entrapped in the adsorbent pores …”

“…47,48 The reduction of PV can be explained by the Freundlich isotherm, which measures the overall effectivity of the adsorbent considering the variety of the adsorbent surface and different ions entrapped in the adsorbent pores. 44 Effect of Adsorbent on TPM. TPM, the nontriglyceride fraction of the oil, is another chemical index that is used to assess the cumulative degradation level of oil.…”

“…FFA, being polar molecules since they are carboxylic groups (−COOH) with a polar side, have been adsorbed for their attraction to hydrophilic-natured adsorbents. 44 Effect of the Adsorbent on PV. Peroxide value (PV), as a reflection of hydroperoxide generation, quantifies the oxidative degradation of an oil resulting from processing or storage.…”

“…Ahmed et al (2023) claimed in a study that a little trans fat reduction may occur, possibly due to a decrease of some TPM in the treated oil. 44 Although they did not find any change in trans fat of treated oil with bagasse, a significant amount of trans fat was decreased after treatment in the current study since several factors including temperature, time of contact, particle size, and nature of adsorbent are responsible for the adsorption of particular impurities. 38 The adsorption technique has the potential to greatly improve the quality of various fried vegetable oils.…”