Tea Seed Oil Conversion to Free Trans-Fatty Acid Partially Hydrogenated Oil by Dielectric Barrier Discharge Cold Plasma

IF 2.9 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering Pub Date : 2025-06-10 DOI:10.1111/jfpe.70131

Mahsa Jahangiri Siahmazgi, Yousef Ramezan, Alireza Faraji, Amir Hossein Sari

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Abstract

The objective of the present study was to investigate the tea seed oil partial hydrogenation by cold plasma (CP) technology. After collecting the tea seed as tea plantation waste and extracting the oil by cold pressing, the hydrogenation was done using the surface dielectric-barrier discharge (DBD) CP method at atmospheric pressure, treating the oil samples for 30, 60, 120, and 180 min in the presence of a gaseous mixture (H₂: 5%, Ar: 95%). The results suggested the iodine value (IV) reduction by 18.87 g I₂/100 g oil in the sample treated for 180 min compared with the control sample. Moreover, the monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) contents showed a downward trend by increasing the hydrogenation duration. However, the saturated fatty acids and melting point were increased by 11% and 16.6°C in the sample treated for 180 min compared with the control sample. Also, no trans-fatty acid was produced in hydrogenated samples. The treated samples represented a brighter color than the control, indicating the saturation of carotenoid pigments in the oil. According to the results of this study, the hydrogenation by CP can lead to the industrial production of high-quality zero-trans hydrogenated oils.

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介质阻挡放电冷等离子体转化茶籽油为游离反式脂肪酸部分氢化油

采用冷等离子体（CP）技术对茶籽油进行部分加氢研究。将茶叶种子作为茶园废弃物收集后，采用冷压法提取茶油，在常压下采用表面介电阻挡放电（DBD） CP法加氢，在H2: 5%， Ar: 95%的气体混合物中分别处理30、60、120和180 min。结果表明，与对照样品相比，处理180 min的样品碘值（IV）降低了18.87 g /100 g油。随着加氢时间的延长，单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）含量呈下降趋势。但处理180 min后，饱和脂肪酸和熔点比对照样品分别提高了11%和16.6°C。此外，氢化样品中没有产生反式脂肪酸。处理过的样品比对照的颜色更亮，表明油中类胡萝卜素的饱和度。研究结果表明，CP加氢可实现高品质零反式加氢油的工业化生产。

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来源期刊

Journal of Food Process Engineering 工程技术-工程：化工

CiteScore

5.70

自引率

10.00%

发文量

259

审稿时长

2 months

期刊介绍： This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.