European Journal of Lipid Science and Technology
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In lipid‐based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel‐like structure which in turn is responsible for the desirable mouth feel and texture properties of the food products. However, the recent ban on the use of trans‐fat in the US, coupled with the increasing concerns about the negative health effects of saturated fat consumption, has resulted in an increased interest in the area of identifying alternative ways of structuring edible oils using non‐fat‐based building blocks. In this paper, we give a brief account of three alternative approaches where oil structuring was carried out using wax crystals (shellac), polymer strands (hydrophilic cellulose derivative), and emulsion droplets as structurants. These building blocks resulted in three different types of oleogels that showed distinct rheological properties and temperature functionalities. The three approaches are compared in terms of the preparation process (ease of processing), properties of the formed systems (microstructure, rheological gel strength, temperature response, effect of water incorporation, and thixotropic recovery), functionality, and associated limitations of the structured systems. The comparative evaluation is made such that the new researchers starting their work in the area of oil structuring can use this discussion as a general guideline.
Photographs and comparative rheological evaluation of shellac oleogel, HPMC oleogel, and HIPE gel.
Changes in the aroma characteristics of mutton process flavors (MFSs) prepared from non‐oxidized suet and oxidized suet (OS) of different oxidation degrees were assessed by GC–MS, descriptive sensory analysis (DSA), and electronic nose (E‐nose). Six sensory attributes (muttony, meaty, suety, simulate, burnt, and off‐flavor) were selected to assess MFSs. DSA results showed a distinct difference among the sample MFS1 with non‐oxidized suet and other MFS samples with added OS of different oxidation degrees in terms of almost all sensory attributes. Also, MFS4 and MFS5 with moderate OS4 and OS5 showed very strong muttony, meaty, suety, and simulate attributes, but the weakest burnt and off‐flavor attributes. GC–MS analysis of volatiles indicated that MFS5, which had moderate OS5, generated a more appropriate content proportion of the characteristic flavor compounds than the others. Moreover, E‐nose analysis confirmed the results of GC–MS and DSA. Results of correlation analysis among 19 selected odor‐active compounds, DSA, and E‐nose data further confirmed that the moderate OS with a peroxide value (PV) of 103.29–287.61 meqO2 kg−1, the
Species‐species mutton flavor can be enhanced by heating suet in air through the coordination of Maillard reaction and lipid oxidation. Through the partial least squares regression analysis of the descriptive sensory analysis data, odor‐active compounds and E‐nose data, moderate oxidized suet was recommended for preparing mutton process flavors.
Antimicrobial activity of monoacylglycerols (MAG) with odd number of carbons prepared from undecanoic (MAG C11:0) and undecenoic (MAG C11:1) was investigated. Data showed that both studied substances successfully inhibited Gram‐positive cocci (
The focus of the present study is to utilize a by‐product obtained during extraction of tocopherols, a valuable vitamin E compound, from sea buckthorn (SBT) oil and in doing so find a reliable alternative to petrochemical based polyols. Bio‐based polyurethane (PU) is prepared by using SBT oil based fatty acid methyl ester polyesteramide polyols (SBTPEP) with toluene diisocyanate (TDI). The fatty acid methyl ester is converted to the corresponding fatty amide by reaction with diethanolamine. The formed fatty amide is then esterified with phthalic anhydride to synthesize polyesteramide polyol. Characterization techniques used to evaluate polyesteramide polyol are Fourier‐transform infrared spectroscopy (FTIR) and NMR. The cured PU coating is also put through various mechanical tests to analyze the physical properties. The cured PU coating shows good surface and mechanical properties. It shows a gloss value of 87.4 and passes impact, adhesion, and chemical resistance tests. It is hydrophobic which is evident from its contact angle of 100.2°. It has good thermal stability which is evident by its glass transition temperature of 53.9 °C. Use of phthalic anhydride contributes to the bio‐based characteristics of synthesized PU.
Currently most technologies available to produce esters require acid or base catalysts for esterification or transesterification reactions. Production of dimerate esters (DE) exhibiting potential as a biolubricant for low temperature applications using catalyst‐ and solvent‐free approaches is presented in this article. Hydrogenated C36dimer acid and alcohol are reacted under the following conditions: dimer acid/alcohol (1:4.5 molar ratio), 150–200 °C, 24 h, 3Å molecular sieve (15% w/w). The performances of four DE species—dibutyl, dihexyl, di‐(2‐ethylhexyl), and dioctyl dimerate—as lubricant base stocks are evaluated by kinematic viscosity, viscosity index, cloud and pour point (cold flow properties) as well as oxidative stability, and compared with commercial synthetic lubricant base stock and DE, Radialube 7121. High viscosity indexes ranging between 129 and 138 are observed for the synthesized DEs, which are comparable with two commercial base stock, polyalpha olefin (PAO), and polyolester (POE). Significantly low pour point, less than −42 °C, is observed for di‐(2‐ethylhexyl) dimerate attributed to the branching of the side chain. The DEs are categorized as ISO VG 68 based on their viscosity according to ISO 3448 classification and show potential as biolubricant with high viscosity index and excellent cold flow properties.
A novel and versatile route toward dimer fatty acid methyl esters (dimer FAMEs) via catalytic oxidation and reductive amination is described. The oxyfunctionalization of mono‐unsaturated FAMEs bearing different chain lengths (C11, C18, C22) is accomplished by a co‐catalyst‐free Wacker Oxidation process in a high pressure reactor. The applied catalytic system of palladium(II) chloride in a dimethylacetamide/water mixture enabled the formation of keto‐FAMEs in the presence of molecular oxygen as sole re‐oxidant. In a first attempt, partially renewable dimer FAMEs are synthesized by reductive amination of keto‐FAME (C18) in the presence of various aliphatic and aromatic diamines and sodium triacetoxyborohydride as selective reducing agent. In another approach, the keto‐FAMEs directly underwent reductive amination using Raney‐Nickel in order to obtain the corresponding amino‐FAMEs. Subsequently, the keto‐ and amino‐FAMEs are used for the synthesis of fully renewable dimer FAMEs via reductive amination with sodium triacetoxyborohydride as reducing agent. In order to demonstrate a possible application for these new dimer FAMEs, three out of the thirteen synthesized dimer FAMEs are selected and studied in a polycondensation with renewable 1,10‐diaminodecane using TBD as catalyst. The polyamides are obtained in molecular weights (
The synthesis of keto‐fatty acid methyl esters via a straightforward co‐catalyst‐free Wacker oxidation process allows access to partially and fully renewable dimer fatty acid methyl esters, by using the obtained keto‐fatty acid methyl esters as renewable raw materials in a reductive amination process. Some of the obtained dimer fatty acids are exemplarily studied as monomers for polyamide synthesis.
The development of viable technologies for producing green products from renewable fats and oils is highly desirable since such materials can serve as replacements for non‐renewable and poorly biodegradable petroleum‐based products. Mixtures of saturated branched‐chain fatty acid isomers (sbc‐FAs), commonly referred to as isostearic acid, are important intermediates for the production of biodegradable lubricants, cosmetics, emollients, and hydraulic fluids. Present methods for producing sbc‐FAs, however, often give low yields of sbc‐FAs or sbc‐FA preparations with a high content of dimer acid fatty acid co‐products. This study reports an improved route to synthesizing sbc‐FAs from monounsaturated fatty acids using a modified H‐Ferrierite zeolite catalyst in conjunction with small amounts of triphenylphosphine additive. The yields of sbc‐FAs (up to 80 wt%) and co‐products (up to15 wt%) were determined using a modification of a previously reported GC method. A more detailed analysis of the distribution of sbc‐FA isomers in the products was made by the combined use of GC × GC‐TOF‐MS. Additionally, it was found that the H‐Ferrierite zeolite catalyst was recyclable and reusable up to 10 times without significant loss of activity and selectivity for sbc‐FAs.
In this study, a smart biodegradable film based on wheat gluten modified with chlorophyll (WG/Ch) is presented. The effect of chlorophyll on the antioxidant activity and mechanical properties of WG/Ch film is studied. Scanning electron microscopy and Fourier‐transform infrared spectroscopy (FT‐IR) analyses are used to study the structure and chemical composition of gluten‐based films. The WG/Ch film is used in the packaging of sesame oil. The effect of WG/Ch film on increasing the shelf life and detecting expiration time of oil is studied. FT‐IR results show that weak interactions are created between gluten and chlorophyll. The antioxidant activity of the WG film is 60% and it increases to 85% by the addition of chlorophyll. The results show that with the increasing storage time of oil samples, oxidative indices are increased, but the WG/Ch film decreases the sesame oil oxidation significantly (almost in the all oxidative indices 50% decrease is observed).
Characterization of 15 polycyclic aromatic hydrocarbons (PAHs) in extra virgin, virgin, second centrifugation, lampante, refined, crude olive pomace, and refined olive pomace oils was carried out in 24 different types of olive oils and seven different types of pomace oils produced in Turkey and Spain. The extraction method was followed by liquid–liquid extraction, a solid phase clean up using C18 and Florisil cartridges, and evaporation. Then the evaporated residue dissolved in tetrahydrofuran/methanol 50:50 v/v, was analyzed by reversed phase high‐performance liquid chromatography with fluorescence detector using two excitations (280, 256 nm) and emission (410, 446 nm) wavelenghts channels. PAHs content of crude and refined olive pomace oils were found higher than in the other oils. In the samples analyzed, the highest concentrations of PAHs corresponded to benzo[
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