Preparation of Palladium Nanoflowers Supported on Carbon Catalyst and Its Effect on the Electrochemical Hydrogenation of Soybean Oil

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-05-28 DOI:10.1111/1750-3841.70278

Hui Jia, Xinghui Wu, Jingqi Cui, Yanjie Zhao, Mengxue Zhu, Xiaohang Guo, Huanyu Zheng, Dan Li

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引用次数: 0

Abstract

ABSTRACT

The efficiency of oil hydrogenation processes is significantly influenced by the morphology of the catalyst. This study aims to enhance the catalytic efficiency and longevity of palladium nanoflower (PdNFs) catalysts by developing catalysts with a high specific surface area and abundant active sites. Using an electrochemical hydrogenation system, the effects of this catalyst on trans fatty acid (TFA) content and hydrogenation selectivity in the hydrogenated oil were investigated. A controlled-morphology palladium nanoflowers supported on carbon (PdNFs/C) catalyst was synthesized via a chemical reduction process and subsequently used to electrochemically hydrogenate soybean oil. Results indicated that heating duration substantially impacts the morphology of palladium catalysts. Specifically, insufficient or excessive heating times reduce the specific surface area and crystallization degree of palladium nanoparticles (PdNPs), thereby affecting catalytic performance. The electrochemically active surface area (ECSA) of PdNFs/C, prepared with a heating time of 35 min, reached 230.75 cm² mg⁻¹, whereas the ECSA of Pt/C under the same conditions was only 225.41 cm² mg⁻¹. In addition, the ECSA loss rate of PdNFs/C was only 50% of that observed in commercial Pt/C. After three hours of hydrogenation, the iodine value of soybean oil treated with PdNFs/C catalyst decreased to 86.58 g I₂/100 g, and the TFA content increased from 1.05% in the original soybean oil to 1.15%, which is an increase of only 0.1%, while maintaining higher linoleic acid selectivity. These findings suggest that PdNFs/C has strong potential as a highly efficient catalyst for soybean oil hydrogenation applications.

Practical Application

This study explores the development of safe and health-conscious catalysts for producing low trans fatty acid (TFA) hydrogenated plant oils, aiming to preserve product taste while reducing the risk of coronary heart disease, hypertension, and other related health concerns, thereby enhancing food safety. The findings provide valuable insights into the preparation of low TFA hydrogenated soybean oil through electrochemical hydrogenation technology. This research offers theoretical support for developing new catalysts and advancing electrochemical hydrogenation processes in the oil hydrogenation industry.

查看原文本刊更多论文

碳负载钯纳米花的制备及其对大豆油电化学加氢反应的影响

油加氢过程的效率受催化剂形态的显著影响。本研究旨在通过开发具有高比表面积和丰富活性位点的钯纳米花催化剂来提高钯纳米花催化剂的催化效率和寿命。采用电化学加氢系统，研究了该催化剂对加氢油中反式脂肪酸（TFA）含量和加氢选择性的影响。采用化学还原法制备了可控形貌的碳负载钯纳米花（PdNFs/C），并将其用于大豆油的电化学氢化。结果表明，加热时间对钯催化剂的形貌有较大影响。具体而言，加热时间不足或过多会降低钯纳米颗粒（PdNPs）的比表面积和结晶程度，从而影响催化性能。加热35 min制备的PdNFs/C的电化学活性表面积（ECSA）达到230.75 cm2 mg−1，而相同条件下Pt/C的ECSA仅为225.41 cm2 mg−1。此外，PdNFs/C的ECSA损失率仅为商用Pt/C的50%。加氢3小时后，PdNFs/C催化剂处理的大豆油的碘值降至86.58 g I₂/100 g， TFA含量从原大豆油的1.05%提高到1.15%，仅提高0.1%，同时保持了较高的亚油酸选择性。这些结果表明，PdNFs/C作为一种高效的大豆油加氢催化剂具有很强的潜力。本研究旨在探索生产低反式脂肪酸（TFA）氢化植物油的安全、健康催化剂的开发，旨在保持产品的味道，同时降低冠心病、高血压和其他相关健康问题的风险，从而提高食品安全。研究结果为电化学加氢制备低TFA氢化大豆油提供了有价值的见解。该研究为石油加氢工业开发新型催化剂和推进电化学加氢工艺提供了理论支持。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.