Article
Chemistry, Multidisciplinary
Fareeha Marriam, Adnan Irshad, Isra Umer, Muhammad Arslan Asghar, Muhammad Atif
Summary: Epoxy is widely used in industry for various applications, but its production from fossil fuels causes environmental pollution. Epoxidized vegetable oils (EVOs) are a potential replacement for fossil fuel-based epoxy due to their abundance, renewability, non-toxicity, and environmental friendliness. This review provides a compilation of information on different methods of oxidizing vegetable oils and the applications of epoxidized vegetable oils.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2023)
Article
Food Science & Technology
Eduardo Morales, Nicole Iturra, Ingrid Contardo, Marcela Quilaqueo, Daniel Franco
Summary: Oleogels based on the combination of oleogelators and vegetable oils are evaluated as a fat substitute alternative with reduced saturated fatty acids and high polyunsaturated fatty acids. The optimized conditions for beeswax/shellac wax- based oleogels with linseed and canola oils are reported, exhibiting solid gel-like texture, high PUFA content, and low lipid oxidation. Oleogels are proven to be excellent alternatives to replace commercial fats, offering promising food applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yi-Hsiou Tsai, Donyau Chiang, Yu-Ting Li, Tsong-Pyng Perng, Sanboh Lee
Summary: In this study, the properties of sunflower, soybean, olive, and canola oils were examined periodically at different elevated temperatures. It was found that the unsaturated triglyceride in oils reacts significantly with environmental oxygen or water vapor, leading to changes in optical absorbance, viscosity, electrical impedance, and acid value. Olive oil has the lowest rate of color center and dynamic viscosity among the four oils, with the smallest pre-exponential factor and the largest activation energy. The rate constants of the acid reaction in olive oil are the highest among the four oils, with the lowest pre-exponential factor.
Article
Agriculture, Dairy & Animal Science
Tae-Kyung Kim, Min Hyeock Lee, Se-Myung Kim, Min Jung Kim, Samooel Jung, Hae In Yong, Yun-Sang Choi
Summary: The study showed that preemulsification with vegetable oils and duck skin improved the cooking loss, emulsion stability, hardness, and myofibril protein solubility of reduced-fat duck meat emulsion. Replacing pork back fat with different vegetable oils for emulsification enhanced the quality characteristics of the reduced-fat duck meat emulsion.
Article
Chemistry, Multidisciplinary
Antonio Madureira, Sebastien Noel, Bastien Leger, Anne Ponchel, Eric Monflier
Summary: The hydrogenation of vegetable oil-derived compounds using ion-exchange resin-supported ruthenium nanoparticles has been achieved for the first time. These catalysts show high efficiency, low metal loading, and excellent recyclability, and exhibit remarkable catalytic activity.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2022)
Article
Biochemistry & Molecular Biology
Tao Zhang, Liangliang Xie, Ruijie Liu, Ming Chang, Qingzhe Jin, Xingguo Wang
Summary: The study showed that 4,4-dimethylsterols can inhibit fat deposition by regulating specific pathways in C. elegans, leading to a reduction in the size and number of lipid droplets.
Article
Chemistry, Physical
Yu Liu, Bernard P. Binks
Summary: The experiment explores the possibility of stable oil foams produced from vegetable oils containing long-chain triglycerides and fat crystals. It demonstrates that oleogels can be aerated to create oil foams stabilized by fat crystals, resulting in non-draining, non-coarsening, and non-coalescing oil foams. The stability of the oil foams decreases upon heating near the melting point of the crystals.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2021)
Editorial Material
Biotechnology & Applied Microbiology
Lu Lin, Rodrigo Ledesma-Amaro, Xiao-Jun Ji, He Huang
Summary: Nylons, important polyamide materials, can be synthesized from various monomers. Bio-based nylon monomers are traditionally obtained through chemical conversion from vegetable oils, but they can be more sustainably obtained through multienzymatic catalysis. For large-scale application of this process, enzyme engineering and process innovation must be combined.
TRENDS IN BIOTECHNOLOGY
(2023)
Article
Engineering, Mechanical
Marco Bellini, Sara Bianchi, Federica Zaccheria, Nicoletta Ravasio
Summary: This paper presents an innovative technological and preventive approach of substituting base fluids with natural vegetable oil based esters in metal working fluids, reducing air pollution significantly. Additionally, an innovative selective hydrogenation process is introduced to enhance the oxidative stability of rapeseed oil, resulting in increased stability while maintaining acceptable cold properties compared to High Oleic Sunflower Oil.
TRIBOLOGY INTERNATIONAL
(2021)
Article
Chemistry, Multidisciplinary
Johanna Vondran, Jerzy Pela, Dennis Palczewski, Mirko Skiborowski, Thomas Seidensticker
Summary: This study focused on the recycling of a homogeneous Ru-catalyst in the epoxidation of methyl oleate using hydrogen peroxide as the oxidant. By extracting the epoxide into an organic phase and addressing mass transfer limitations, the researchers developed a successful recycling strategy with a high selectivity towards the epoxide. Pervaporation using a poly(vinyl alcohol) membrane was also investigated as a promising technique for water removal and catalyst retention.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2021)
Article
Chemistry, Applied
Kubra Emektar, Meryem Nur Kantekin-Erdogan, Aziz Tekin
Summary: Furan formation was studied in commercially refined sunflower, soybean, and olive oils at different temperatures and times. The results showed that temperature had a significant impact on furan formation, with higher temperatures leading to increased reaction rates.
Article
Food Science & Technology
Youngjae Cho, Junhwan Bae, Mi-Jung Choi
Summary: This study investigated the impact of different types and concentrations of vegetable oil on the quality of meat analogs and analyzed their physiochemical properties. The results showed that meat analogs with orange oil had higher water content and liquid-holding capacity, as well as higher antioxidant activity. Sensory evaluation indicated a decrease in soy odor and an increase in juiciness with the addition of orange oil, improving the overall quality of the meat analogs.
Article
Food Science & Technology
Youngjae Cho, Junhwan Bae, Jiseon Lee, Mi-Jung Choi
Summary: Adding orange oil to meat analog can increase its juiciness and tenderness. The quality of the meat analog can be maintained for at least 6 months under frozen storage.
Article
Construction & Building Technology
Kezhen Yan, Haozhen Lan, Zheng Duan, Wenyao Liu, Lingyun You, Shenghua Wu, Miomir Miljkovic
Summary: The research found that tung oil and waste cooking oil can be effective rejuvenators for reclaimed asphalt mixtures, with tung oil generally outperforming waste cooking oil in terms of performance.
CONSTRUCTION AND BUILDING MATERIALS
(2021)
Review
Food Science & Technology
Manuela Machado, Luis M. Rodriguez-Alcala, Ana M. Gomes, Manuela Pintado
Summary: Vegetable oils are crucial in the human diet, but processing can lead to oxidation and negative effects on quality. Strategies such as antioxidants and encapsulation techniques can improve oil stability.
FOOD REVIEWS INTERNATIONAL
(2023)