Article
Engineering, Chemical
Sareena Mhadmhan, Boonyawan Yoosuk, Bowornchai Chareonteraboon, Pathompong Janetaisong, Pawnprapa Pitakjakpipop, Suparoek Henpraserttae, Parncheewa Udomsap
Summary: This study proposed an alternative process for reducing the acidity of refined palm oil by adsorption of FFAs using anion exchange resins. The effect of resin structure and functional groups on the adsorption ability was investigated. The results showed that gel-type strong-base anion exchange resins exhibited the best performance for FFAs removal. This study provides valuable insights for the development of palm-based bio-transformer oil.
SEPARATION AND PURIFICATION TECHNOLOGY
(2023)
Article
Engineering, Chemical
Helen Julian, K. Khoiruddin, Nia Julies, Vinka Edwina, I. G. Wenten
Summary: The study investigated the applicability of EDI for removing organic acids in pineapple juice. It found that higher feed flow rate and current density led to better acid removal and current efficiency, while also causing a decrease in pH of the deacidified juice. In addition, ion exchange resins could adsorb sugars and interact with color constituents in the juice, resulting in color transformation.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Engineering, Chemical
Liang -Liang Zhang, Fu-Ying Wang, Yi -Dong Zhang, Guang -Wen Chu, Jian-Feng Chen
Summary: A mathematical model for the chemical deacidification process was developed, and a rotating packed bed reactor was found to enhance the deacidification efficiency. Under optimal conditions, a deacidification efficiency of 99.85% was achieved through continuous treatment, with a significantly reduced reaction time and avoided excess alkali consumption.
CHEMICAL ENGINEERING SCIENCE
(2023)
Article
Food Science & Technology
Marcello Fidaleo, Giordana Ventriglia
Summary: The study aimed to deacidify fruit juices using electrodialysis. The results showed that the pH of the juices increased as the acid concentration decreased. Electrodialysis achieved a high deacidification efficiency.
Article
Chemistry, Applied
Asiye Akyildiz, Eda Onur, Erdal Agcam, Burcu Dundar Kirit, Filiz Ucan Turkmen
Summary: The study found that different ion exchange resins have different effects on the acidity, color, and nutritional content of Valencia orange juice. Amberlite-FPA51 showed the greatest decrease in acidity, Lewatit-S4528 resulted in the largest color change, and Amberlite-FPA54 had the highest carotenoid content after treatment.
Article
Materials Science, Paper & Wood
Vladimir Danielik, Milan Kralik, Marta Ambrova, Jana Jurisova, Michal Jablonsky, Katarina Vizarova, Izabela Vajova
Summary: Industrial progress in papermaking in the early nineteenth century resulted in more acidic papers due to the use of alum and rosin as sizing agents. Various deacidification processes with basic agents have been developed since the 1930s, with the aerosol system being the most widespread. However, this process has limitations in terms of solid particle dissolution and transport into the interior of acidic paper. A theoretical two-level model has been developed to predict the extent of deacidification, which is in good agreement with experimental results and the Lucas-Washburn equation.
Article
Food Science & Technology
Zhi Wang, Xuan Ma, Chang Zheng, Weijun Wang, Changsheng Liu
Summary: Adsorption deacidification is a promising extraction technology for peony seed oil, overcoming issues in traditional processes. The optimal conditions for adsorption deacidification were determined as 3% adsorbent-alkali microcrystalline cellulose, a heating temperature of 50°C, and a holding time of 60 min. Compared to alkali refining and oil-hexane miscella deacidification, adsorption deacidification exhibited higher retention of tocopherols (92.66%), phytosterols (91.96%), and polyphenols (70.64%). Additionally, the extracted oil retained approximately 67.32% of total antioxidant activity and showed 1.35 times increased oil stability index.
Article
Food Science & Technology
Lu Jiang, Junling Wu, Shuang Liu, Weiguo Wu, Luyan Liao
Summary: This study compared the effects of alkaline microcrystalline cellulose (AMC) deacidification and alkali refining on the physicochemical properties, fatty acid profile, active phytochemicals, antioxidant capacity, and volatile flavor components of crude camellia oil (CO). The results showed that AMC deacidification effectively reduced the acid value and retained more polyphenols, α-tocopherol, and β-sitosterol compared to alkali refining. AMC deacidification also better preserved the acidic flavors of camellia oil. Overall, AMC deacidification is a potentially effective alternative method for camellia oil deacidification.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Weiqi Liu, Yuanyuan Deng, Zhihao Zhao, Zhencheng Wei, Yan Zhang, Xiaojun Tang, Guang Liu, Ping Li, Pengfei Zhou, Mingwei Zhang
Summary: The effects of four deacidification procedures on the lipid composition of high-acid rice bran oil (RBO) were studied using UPLC-Q-TOF-MS. A total of 34 glyceride lipids were identified and quantified, and significant variations were found among different deacidification routes. Seven potential biomarkers were identified for distinguishing different deacidification methods. These findings contribute to the theoretical foundation and practical applications of deacidification techniques in the edible oil industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Energy & Fuels
Haifeng Bai, Jianshen Tian, Dilinuer Talifu, Kenji Okitsu, Abulikemu Abulizi
Summary: This study investigated the use of waste cooking oil for biodiesel production and optimized the conditions for higher yield through pre-treatment and catalyst optimization.
Article
Multidisciplinary Sciences
Yap Yenny, Muhammad Afwan Jamil, Haslaniza Hashim, Mohamad Yusof Maskat
Summary: This study aimed to compare the effects of ion exchange resin and calcium carbonate deacidification on the properties of noni extract. The results showed that deacidification using calcium carbonate was the best method, as it resulted in the smallest reduction in FRAP per change of pH compared to ion exchange resin, and there was no significant difference in DPPH.
Article
Chemistry, Multidisciplinary
Hyukjin J. Kwon, Minsoo Lee, Seong Kyung Hong, Chan Park, Seong J. Cho, Geunbae Lim
Summary: The technology utilizes electrokinetics to achieve efficient emulsion separation, capable of separating nanoemulsions with ultrahigh flux. By arresting nano-oil droplets and allowing them to coalesce into larger droplets, they can be filtered by coarser membranes.
Article
Food Science & Technology
Xiaosan Wang, Xiaohan Wang, Dan Xie
Summary: The study investigated the feasibility of using ethanolamine as substrate to reduce acidity of high-acid rice bran oil, with calcium oxide identified as the best catalyst. Under optimized conditions, the deacidified RBO contained 1.1% FFA and value-added products fatty ethanolamides were formed, potentially reducing deacidification costs significantly. This novel pretreatment method using calcium oxide as catalyst was found to be effective, economical, and environmentally friendly.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Lukas Helmbrecht, Moritz H. Futscher, Loreta A. Muscarella, Bruno Ehrler, Willem L. Noorduin
Summary: Ion exchange lithography is introduced in this work for spatially controlled patterning of materials with tunable optoelectronic properties. A variety of conversion inks can be applied on a reactive film to create well-defined patterns with customizable optoelectronic properties using different printing techniques. The converted canvas can be utilized to fabricate functional devices like green light-emitting diodes, showcasing the potential of ion exchange lithography.
ADVANCED MATERIALS
(2021)
Article
Chemistry, Physical
Quyen Vu Thi, Jaeho Han, Jimin Park, Sung-Soo Kim, Dae-Young Jeon, Yongho Joo
Summary: The study proposes the use of renewable soybean oil to produce thermoset films as flexible green substrates for ion-gated transistors. By controlling the amount of ionic moieties source, the dielectric property and flexibility of the thermoset can be effectively adjusted, resulting in excellent sensitivity and detection limitations. Additionally, the soybean oil-based substrate shows fast decomposition in a mildly basic solution, allowing for high recapture efficiency for the remaking of new transistors.
Review
Food Science & Technology
Rafaela Torrezan Privatti, Christianne Elisabete da Costa Rodrigues
Summary: This review discusses the biovalorization of okara, a water-soluble soy extract byproduct. The extraction processes and characteristics of the key compounds are emphasized. The development of new and safer processes to achieve the reuse of okara components and apply the isolated nutrients to human products is necessary.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Engineering, Chemical
Fernanda Paludetto Pelaquim, Flavio Cardoso de Matos, Eduardo Augusto Caldas Batista, Antonio Jose de Almeida Meirelles, Mariana Conceicao da Costa
Summary: Fatty compounds have significant industrial applications, and understanding their physical and chemical properties related to solid-liquid equilibrium is important. The phase behavior of binary mixtures composed of different components was studied, and it was found that the behavior could be well-described using the three-suffix Margules model.
BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING
(2023)
Article
Chemistry, Multidisciplinary
Tatiane Akemi Toda, Mariana Marques Barreiro, Guilherme Barao da Cunha, Christianne Elisabete da Costa Rodrigues
Summary: This study evaluated the effectiveness of ethanol and isopropanol as solvents for oil extraction from spent coffee grounds. The partitioning of ethanol and SCGO can be described by the Langmuir equation, while the partitioning of isopropanol and SCGO showed a linear relationship. The temperature did not affect the partitioning when isopropanol was used as the solvent. Ethanol hydrate required more solvent for SCGO extraction, while isopropanol hydrate required less solvent. A solvent-to-feed ratio of at least five is needed when considering an extractor with five theoretical stages operating at 80 degrees Celsius.
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
(2023)
Article
Chemistry, Applied
Ericsem Pereira, Jean-Michel Fernandes, Raquel Gonsalves, Ana C. Pinheiro, Antonio J. A. Meirelles, Guilherme J. Maximo, Antonio A. Vicente
Summary: Investigating the digestion of lipids is crucial for the development of new lipid-based products. This study focused on evaluating the digestion of medium-chain fatty acids (MCFAs) rich lipids in the gastrointestinal (GI) tract. The researchers used a dynamic GI in vitro system to simulate different parts of the GI tract and compared the results with static in vitro assays. They found that the gastric digestion phase played a significant role in MCFA lipolysis and observed incomplete lipid hydrolysis due to the restricted lipase activity.
Article
Chemistry, Applied
D. C. S. da Silva, F. B. de Carvalho-Guimaraes, I. P. Valente, N. Cunha, S. C. da C. Sanches, D. A. da Silva, J. O. C. Silva Junior, L. H. M. da Silva, A. M. da C. Rodrigues
Summary: This study evaluated the fatty acid composition, nutritional quality, FTIR spectra, and rheological behavior of blends of annatto seed oil (ASO) and cupuassu seed fat (CSF) at different ratios (30:70, 50:50, and 70:30 % w/w). The results showed that ASO increased the content of polyunsaturated fatty acids in the blends, while CSF conferred higher contents of monounsaturated fatty acids. The blends exhibited low atherogenicity and thrombogenicity indices, indicating their nutritional advantages. The Newtonian fluid behavior and FTIR results suggested that mixing ASO and CSF at different proportions did not affect the functional groups. ASO showed higher activation energy value, indicating its viscosity was more affected by temperature changes. The Newtonian model proved suitable for describing the behavior of the samples.
Article
Food Science & Technology
Ariel A. C. Toledo Hijo, Eric Keven Silva, Marcelo Cristianini, Antonio J. A. Meirelles
Summary: In the past decade, there has been a revolution in the food industry due to the increasing awareness of conscious food consumption. Finding additives that meet the criteria of naturalness, healthiness, and sustainability is a major challenge. The use of bio-based ionic liquids derived from fatty acids and choline as emulsifiers shows promise in producing stable oil-in-water emulsions.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Dayala Albuquerque da Silva, Antonio Manoel da Cruz Rodrigues, Adenilson Oliveira dos Santos, Rebeca Salvador-Reyes, Luiza Helena Meller da Silva
Summary: This study characterized blends of pracaxi oil/cupuassu fat and pracaxi oil/palm stearin in different proportions, and found that enzymatic interesterification improved the texture and stability of the blends.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Lorena Silva Pinho, Bhavesh K. Patel, Osvaldo H. Campanella, Christianne Elisabete da Costa Rodrigues, Carmen Silvia Favaro-Trindade
Summary: This study aimed to encapsulate the carotenoid-rich extract from guarana peels by spray drying and evaluate its effects on the properties of oatmeal paste. The results showed that the encapsulated carotenoids improved the stability and functionality of the product.
Article
Engineering, Chemical
Gabriel Salzer Martins, Rafael G. Candido, Daniela H. P. Guimaraes, Eduardo R. Triboni, Christianne E. C. Rodrigues, Fabio R. M. Batista
Summary: Ethanol and n-hexane were used to extract hemp seed oil, which has an ideal ω-6/ω-3 ratio. The best conditions for extraction were determined through experimental design and analysis. The fatty acid, triglyceride, density, viscosity, carotene, and chlorophyll content of hemp seed oil were analyzed. The results showed that hemp seed oil is rich in unsaturated fatty acids and has similar properties to other common vegetable oils. The nutritional potential of hemp seed oil extracted with ethanol and n-hexane was evaluated, and it was found that ethanol extraction had a higher carotene content.
BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING
(2023)
Article
Food Science & Technology
Sabrina S. Andrade, Ramon S. B. Ferreira, Fabiane O. Farias, Rafael de P. Soares, Mariana C. Costa, Pedro P. Corbi, Antonio J. A. Meirelles, Eduardo A. C. Batista, Guilherme J. Maximo
Summary: Oils and fats are vital for the food and pharmaceutical industries, and their main components, such as triacylglycerols, play a crucial role in determining their physical properties. Lipid-rich foods also contain compounds like vitamin E, which can interact with the primary lipid molecules and affect their physicochemical properties. This study investigated the phase behavior between vitamin E and various triacylglycerols using experimental methods and thermodynamic modeling. The results showed a strong attraction between the two, leading to a decrease in the melting temperature of the triacylglycerols. Microscopic observations and X-ray diffraction also suggested the formation of solid solutions. Understanding this phase behavior could help improve the antioxidant effectiveness of vitamin E in lipid-based systems.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Engineering, Chemical
Flavia da Silva Barbosa, Maria Carolina Capellini, Isabela Cecilia Rodrigues Souza, Keila Kazue Aracava, Rodrigo Correa Basso, Christianne E. C. Rodrigues
Summary: This study evaluated ethyl esters as a cosolvent of ethanol in soybean oil extraction. The experiments were conducted with soybean collets containing different levels of moisture and at different temperatures. Adding ethyl esters to ethanol increased the extraction yield, especially when dealing with collets with higher moisture content. This method shows promise for soybean oil extraction without the need for additional drying processes.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Chemistry, Physical
Marcela C. Ferreira, Daniel Gonsalves, Larissa C. B. A. Bessa, Antonio J. A. Meirelles, Eduardo A. C. Batista
Summary: Multiple liquid phases with different compositions exist in the biodiesel production chain. The complexity of the fatty compounds complicates the process simulation and thermodynamic understanding. However, this study found that the fatty classes can be simplified to pseudocomponents in the liquid-liquid equilibrium, which facilitates computational simulation and thermodynamic modeling. The UNIFAC-BESSA parameter set showed good predictive performance in estimating liquid-liquid equilibrium data of various fatty systems and can be used in computational simulations and thermodynamic modeling of biodiesel systems.
JOURNAL OF MOLECULAR LIQUIDS
(2023)
Article
Chemistry, Physical
Gabriel Sthefano Lourenco Pereira, Renata da Silva Magalhaes, Sara Fraga, Patricia Tonon de Souza, Juliana Pinto de Lima, Antonio Jose de Almeida Meirelles, Klicia Araujo Sampaio
Summary: The objective of this study was to obtain extracts from Butia capitata fruit pulp using sequential extraction with supercritical carbon dioxide and pressurized ethanol and water. The combination of the supercritical extraction technique and pressurized fluids ensured better extraction performance and more identification of fatty acids, as well as higher levels of total phenolic compounds, antioxidant capacity, and total carotenoids compared to conventional extracts.
JOURNAL OF SUPERCRITICAL FLUIDS
(2023)
Article
Chemistry, Applied
Lilian Caroline Kramer Biasi, Christianne Elisabete da Costa Rodrigues, Pedro de Alcantara Pessoa Filho
Summary: The molecular-level mechanisms of vegetable oil extraction and degumming were investigated using molecular dynamics (MD), with a focus on replacing n-hexane with ethanol. MD simulations were conducted to examine the behavior of phospholipid mono/bilayers with and without triacylglycerol in different solvents. The organization and disruption of the phospholipid bilayer were influenced by the degree of unsaturation and tail size of phospholipids, as well as the solvent used. The formation and characteristics of micelles during the degumming process were identified and quantified using MD simulations combined with artificial intelligence, with water content playing a significant role.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2023)
Article
Food Science & Technology
Paloma Jamily Cristina Magalhaes, Daniel Goncalves, Keila Kazue Aracava, Christianne Elisabete da Costa Rodrigues
Summary: This study evaluated and compared the use of ethanol and hexane for extracting residual oils from peanut press cake. It was found that ethanol required higher temperature, more solvent, and more contact stages compared to hexane to achieve similar extraction yields. The extracted ethanol and hexane oils showed similar compositions and physical properties to cold-pressed peanut oil, but the ethanol oil had a more intense color and higher acidity, indicating the need for deacidification and bleaching during refining. The ethanol and hexane cakes had high protein contents, making them potential sources of proteins.
