Molecular Distillation-Induced Deacidification of Soybean Oil Isolated by Enzyme-Assisted Aqueous Extraction: Effect of Distillation Parameters

Han, Lu; Zhang, Shuang; Qi, Bao Kun; Li, Hong; Xie, Feng Ying; Li, Yang

doi:10.3390/app9102123

Cited by 10 publications

(10 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The oxidative stability of potato crisps and French fries was determined by the formation of peroxide value (PV) and p ‐anisidine value (AV) according to the AOAC method 965.33 and AOCS method Cd 18–90 described by the previous methods . Thus, 2 g of potato products were homogenized in 10 mL chloroform/methanol (2:1, v / v ), then centrifuged at 3000 × g for 20 min.…”

Section: Methodsmentioning

confidence: 99%

Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation

Chen

Meng

et al. 2019

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDIn this article the relationship between lipophilic grape seed proanthocyanidin (LGSP) and acrylamide formation in potato-based products was investigated. The acrylamide, reducing sugar, asparagine, and 3-aminopropionamide contents were determined by high-performance liquid chromatography mass spectrometry (HPLC-MS). Sensory evaluation was used to evaluate the quality of the products. RESULTSThe results showed that LGSP presented greater inhibition effect on the acrylamide formation than the commonly used commercial antioxidants. Furthermore, 81.5% and 84.7% of acrylamide was reduced in potato crisps and French fries after adding 0.1% and 0.05% LGSP (w/w) in palm oil, respectively. When the concentrations of LGSP were less than 0.1%, there was no significant difference between LGSP-treated samples and control sample for sensory evaluation. CONCLUSIONThus, LGSP is effective in reducing the level of acrylamide and maintaining the reasonable sensory attributes of potato fried foods. The results indicate that LGSP may be used as a potential additive for reducing acrylamide formation in fried foods.

show abstract

Section: Methodsmentioning

confidence: 99%

Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation

Chen

Meng

et al. 2019

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…The evaporation temperature for Camelina sativa oil (as a mixture of FFA, TAG, DAG, MAG, and other components) was selected at 150 • by many experimental trials when the first distillate was collected (evaporation degree between 1% and 10%) at pressure 0.1 Pa. This temperature, much lower than reported in literature [11][12][13][14][15], allowed us to reduce the heat consumption required by the evaporator, even if a high vacuum must be ensured. The wiper rolling speed and feed flowrates were chosen according to the limits of the equipment.…”

Section: Camelina Sativa Oil Deacidification By Molecular Distillationmentioning

confidence: 99%

“…Due to these major drawbacks, alternatives methods need to be used on an industrial scale; to improve oil quality, the solvent traces in purified oils can be replaced using environmentally friendly solvents, such as CO 2 , under supercritical conditions [10]. Degradation of thermolabile compounds from oils can be avoided by using methods such as molecular distillation or advanced vacuum distillation [11][12][13][14][15][16]. Some researchers showed their interest in improving deacidification process using molecular distillation.…”

Section: Introductionmentioning

confidence: 99%

“…Some researchers showed their interest in improving deacidification process using molecular distillation. They reported the results obtained for oils with different compositions and acidities: grape seed oil-3 mg KOH/g [11], cacao butter-3.16 mg KOH/g [12], palm oil-21.3 mg NaOH/h [13], soybean isolated by aqueous enzyme-assisted extraction-0.57 mg KOH/g [14], hazelnut oil-17.26 mg KOH/g [14], or microalgae-1.2 mg KOH/g [15]. Molecular distillation has been indicated as a reliable method that can be used at the industrial level thanks to advantages such as: rapid evaporation of liquid that is uniformly distributed as a thin film on a hot surface, lower evaporation temperatures by providing a high vacuum, the high deacidification efficiency, and the high purity of products.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Highly Efficient Deacidification Process for Camelina sativa Crude Oil by Molecular Distillation

et al. 2021

View full text Add to dashboard Cite

Recovery and reuse of high-acidity vegetable oil waste (higher content of free fatty acids) is a major concern for reducing their effect on the environment. Moreover, the conventional deacidification processes are known to show drawbacks, such as oil losses or higher costs of wastewater treatment, for which it requires great attention, especially at the industrial scale. This work presents the design of a highly efficient and sustainable process for Camelina sativa oil deacidification by using an ecofriendly method, namely molecular distillation. Experimental studies were performed to identify operating conditions for removing of free fatty acids (FFA) by molecular distillation which involves the oil evaporation in high vacuum conditions. The experimental studies were supported by statistical analysis and technical-economic analysis. Response surface methodology (RSM) was employed to formulate and validate second-order models to predict deacidification efficiency, FFA concentration, and triacylglyceride (TAG) concentration in deodorized oil based on three parameters effects, validated by statistical p-value < 0.05. For a desirability function value of 0.9826, the optimal parameters of evaporator temperature at 173.5 °C, wiper speed at 350 rpm, and feed flowrate at 2 mL/min were selected. The results for process design at optimal conditions (using conventional and molecular distillation methods) showed an efficiency over 92%, a significant reduction in FFA (up to 1%), and an increase in TAG (up to 93%) in refined oil for both methods. From an economical point of view, the deacidification by molecular distillation of Camelina sativa oil is a sustainable process: no wastewater generation, no solvents and water consumption, and lower production costs, obtaining a valuable by-product (FFA).

show abstract

“…Thus, molecular distillation is suitable for recovering the heat-sensitive phytonutrients such as carotenoid and phytosterols from palm oil. Molecular distillation has been industrially applied to the extraction of carotenoids, tocols, FFAs, fish oil, and other products that are not suitably processed using the conventional distillation (Han et al, 2019). In palm oil industry, PFAD and FAME are among the feedstock used in molecular distillation due to their volatile properties (D. Liu, Shi, Posada, Kakuda, & Xue, 2008).…”

Section: Molecular Distillationmentioning

confidence: 99%

Recent development and challenges in extraction of phytonutrients from palm oil

Hoe

Chan

Ramanan

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Phytonutrients are plant-derived bioactives which are widely utilized as colorants or supplements in food, cosmetic, and pharmaceutical products. To meet the global demand for phytonutrients, oil palm has emerged as a promising source of phytonutrients on account of its large-scale plantation worldwide and high oil productivity. Phytonutrients including carotenoids, tocols, sterols, squalene, phospholipids, coenzyme Q10, and polyphenols can be found in crude palm oil as well as in the byproducts (e.g. palm oil mill effluent and palm-pressed fiber oil) generated from the palm oil milling process. However, the high viscosity and semisolid properties of palm oil are problematic in phytonutrient extraction. Another major challenge is the retention of the sensitive phytonutrients during the extraction process. Over the years, the advances in the extraction methods have improved the extractability of phytonutrients. The emerging extraction methods can operate under mild conditions to mitigate the risk of phytonutrient degradation. This review outlines the types of phytonutrient in palm oil and their extraction strategies. The working principles and operating conditions of extraction methods are discussed along with their potential and limitations in terms of extraction efficiency and practicability. The methods for pretreatment of feedstocks for improving extraction efficiency are also highlighted. The challenges in the extraction of phytonutrient from palm oil feedstock are summarized. Lastly, we provide suggestions for overcoming the limitations and improving the performances of phytonutrient extraction.

show abstract

Molecular Distillation-Induced Deacidification of Soybean Oil Isolated by Enzyme-Assisted Aqueous Extraction: Effect of Distillation Parameters

Cited by 10 publications

References 33 publications

Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation

Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation

Highly Efficient Deacidification Process for Camelina sativa Crude Oil by Molecular Distillation

Recent development and challenges in extraction of phytonutrients from palm oil

Contact Info

Product

Resources

About