Effect of Ultrasonic Exposure on the Efficiency of De-Oiling Fluid Lecithins

Q3 Economics, Econometrics and Finance
Ekaterina Lisovaya, Elena Viktorova, Anastasia Sverdlichenko, Mariet Zhane
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 The research featured soy lecithin (fluid, partially de-oiled, phospholipid isolate). The de-oiling process involved acetone as a solvent and included three 10-min stages at a temperature of 40°C. The ratio of lecithin:acetone (by weight) was as follows: stage I – 1:7, stage II – 1:6, stage III – 1:5. The systems of fluid lecithin – acetone and partially de-oiled lecithin – acetone underwent ultrasonic treatment during the de-oiling process at different specific power and exposure time. As a result of filtration, phases separated into an acetone solution of neutral lipids and phospholipids. The phospholipid isolate was dried in a vacuum oven at 5 kPa and 40°C. Each stage ended with the following measurements: the content of phospholipids in partially de-oiled lecithins, the content of phospholipids in the phospholipid isolate, and the extraction degree of neutral lipids after distilling the solvent from the acetone miscella.
 The specific power in the lecithin – acetone system was 0.28 W/cm3 at de-oiling stage I and 0.36 W/cm3 at stages II and III. Three minutes of ultrasonic exposure at stages I and II and two minutes at stage III reduced the acetone consumption by 1.2 times. The resulting phospholipid isolate yielded by 3.3% more phospholipids than the control sample, which presupposed no ultrasonic treatment.
 Ultrasonic exposure proved to be an effective and solvent-saving three-stage method that intensified the process of de-oiling fluid soy lecithin. The study specified the optimal technological modes for obtaining a phospholipid isolate with a high content of phospholipids (98.6%), which can be recommended as a food additive.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Processing: Techniques and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21603/2074-9414-2023-3-2447","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Economics, Econometrics and Finance","Score":null,"Total":0}
引用次数: 1

Abstract

De-oiling fluid lecithin is a resource- and energy-intensive process that provides a phospholipid isolate with a high content of phospholipids. Ultrasonic exposure is one of the most effective and easy-to-implement physical methods that intensify this chemical-technological procedure. This article describes the effect of ultrasonic exposure on the efficiency of de-oiling fluid lecithins. The research featured soy lecithin (fluid, partially de-oiled, phospholipid isolate). The de-oiling process involved acetone as a solvent and included three 10-min stages at a temperature of 40°C. The ratio of lecithin:acetone (by weight) was as follows: stage I – 1:7, stage II – 1:6, stage III – 1:5. The systems of fluid lecithin – acetone and partially de-oiled lecithin – acetone underwent ultrasonic treatment during the de-oiling process at different specific power and exposure time. As a result of filtration, phases separated into an acetone solution of neutral lipids and phospholipids. The phospholipid isolate was dried in a vacuum oven at 5 kPa and 40°C. Each stage ended with the following measurements: the content of phospholipids in partially de-oiled lecithins, the content of phospholipids in the phospholipid isolate, and the extraction degree of neutral lipids after distilling the solvent from the acetone miscella. The specific power in the lecithin – acetone system was 0.28 W/cm3 at de-oiling stage I and 0.36 W/cm3 at stages II and III. Three minutes of ultrasonic exposure at stages I and II and two minutes at stage III reduced the acetone consumption by 1.2 times. The resulting phospholipid isolate yielded by 3.3% more phospholipids than the control sample, which presupposed no ultrasonic treatment. Ultrasonic exposure proved to be an effective and solvent-saving three-stage method that intensified the process of de-oiling fluid soy lecithin. The study specified the optimal technological modes for obtaining a phospholipid isolate with a high content of phospholipids (98.6%), which can be recommended as a food additive.
超声暴露对脱油液卵磷脂效率的影响
脱油液卵磷脂是一种资源和能源密集型工艺,可提供高含量磷脂分离物。超声暴露是强化这一化学工艺过程的最有效和最容易实施的物理方法之一。本文介绍了超声波暴露对脱油液卵磷脂效率的影响。该研究的特点是大豆卵磷脂(液体,部分去油,分离磷脂)。脱油过程以丙酮为溶剂,在40°C的温度下进行三个10分钟的阶段。卵磷脂与丙酮的重量比为:ⅰ—1:7,ⅱ—1:6,ⅲ—1:5。在脱油过程中,对液体卵磷脂-丙酮体系和部分脱油卵磷脂-丙酮体系在不同的比功率和暴露时间下进行超声波处理。作为过滤的结果,相分离成中性脂质和磷脂的丙酮溶液。分离磷脂在真空烘箱中干燥,温度为5kpa,温度为40℃。每个阶段以以下测量结束:部分去油卵磷脂中磷脂的含量,磷脂分离物中磷脂的含量,丙酮混合液中溶剂蒸馏后中性脂的提取程度。 卵磷脂-丙酮体系在第1阶段脱油比功率为0.28 W/cm3,第2和第3阶段分别为0.36 W/cm3。在阶段1和阶段2和阶段3分钟的超声波暴露减少了1.2倍的丙酮消耗。在没有超声波处理的前提下,得到的磷脂分离物比对照样品多出3.3%的磷脂。超声暴露是一种有效的、节省溶剂的三段式脱油方法。本研究确定了获得高磷脂含量(98.6%)的分离磷脂的最佳工艺模式,可推荐作为食品添加剂。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Processing: Techniques and Technology
Food Processing: Techniques and Technology Engineering-Industrial and Manufacturing Engineering
CiteScore
1.40
自引率
0.00%
发文量
82
审稿时长
12 weeks
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