Journal of the American Oil Chemists Society最新文献

{"title":"Oxidative and Physical Stability of Vegetable Oil Oleogels With a Binary Mixture of Beeswax and Candelilla Wax","authors":"Hong-Sik Hwang,&nbsp;Sanghoon Kim","doi":"10.1002/aocs.12965","DOIUrl":"10.1002/aocs.12965","url":null,"abstract":"<div>\u0000 \u0000 <p>Oxidative and physical stability of 3% and 7% beeswax-candelilla wax (BW-CDW, 1:1) oleogels prepared with flaxseed (FSO), soybean (SBO), and olive oils (OO) were evaluated during storage at 25°C and 4°C. Peroxide values (PV) and conjugated diene values (CDV) of BW-CDW oleogels were lower than bulk oils after storage at 4°C for 180 days, and those of 7% wax oleogels were lower than 3% wax oleogels, indicating the protection effect by oleogelation. In contrast, these oleogels had lower oxidative stability than bulk oils at 25°C, indicating the prooxidant activity of waxes. PV of 7% BW-CDW SBO oleogel increased slower than commercial margarine fat (CMF) at both storage temperatures, while its CDV increased faster at 25°C. Gel strength (firmness and cohesiveness) of oleogels decreased at both temperatures. Gel strength of CMF decreased faster than oleogels at 25°C, while it was steady at 4°C. Gel strength of OO oleogels dramatically decreased during storage at 4°C, which was likely due to large oil crystals formed that broke the wax crystal network at 4°C. Solid fat content and melting enthalpy of oleogels increased, indicating that new crystals formed during storage, which, however, did not provide higher gel strength. New spherulite crystals appeared during storage at 4°C, which might be the reason for decreased gel strength. Overall results indicated that BW-CDW oleogels had the oxidative and physical stability comparable to CMF, except for OO oleogels stored at 4°C.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 9","pages":"1303-1318"},"PeriodicalIF":2.4,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145062388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fish Oil Recovery From Gilthead Sea Bream (Sparus aurata L.) Waste Using Ultrasound-Assisted Enzymatic Extraction: Process Optimization and Oil Characterization","authors":"Hasene Keskin Çavdar,&nbsp;Hakkı Bilgin,&nbsp;Sibel Fadıloğlu","doi":"10.1002/aocs.12966","DOIUrl":"10.1002/aocs.12966","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigates the optimization of fish oil extraction from gilthead sea bream (<i>Sparus aurata</i> L.) waste using ultrasound-assisted enzymatic extraction (UAEE), which is a sustainable and effective technique for extraction. Addressing the problems of fish processing waste, which accounts for 20%–80% of the total fish mass, ultrasonic waves and enzymatic hydrolysis in UAEE improve extraction efficiency while minimizing environmental effects. The fish oil extraction process was optimized by following a response surface methodology. The optimum conditions for the highest yield (31.0%, g/g) included an ultrasound time of 10.3 min, an enzyme concentration of 0.60% (g/g), and a hydrolysis time of 5 h, obtaining 72.0% extraction efficiency compared to classic Soxhlet extraction. The oil quality and stability were assessed by analyzing its physicochemical properties, fatty acid analysis with GC-FID, and analyzing the oxidation induction temperature using DSC. The extracted oil was characterized by its favorable fatty acid profile, including its high levels of docosahexaenoic (22:6n-3, 4.40%, g/g) and eicosapentaenoic acid (20:5n-3, 2.20%, g/g). The saponification and iodine values of the extracted oils fall within an acceptable range reported for fish oils. Despite a slightly lower oxidation stability compared to Soxhlet extraction, UAEE demonstrates significant potential for producing high-quality fish oil while using less energy and no hazardous solvents. This study promotes sustainable practices by using underutilized fish waste and reduces dependence on dangerous chemicals, which is in line with the worldwide effort to adopt environmentally friendly technologies.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 8","pages":"1271-1281"},"PeriodicalIF":2.4,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888202","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation Optimization on Semi-Solid NLC Dispersions Containing Antioxidant Herbal Oils: A Novel Approach for Cosmeceuticals","authors":"Ulya Badilli,&nbsp;Kerem Cakir,&nbsp;Gizem Yegen,&nbsp;Ozge Inal,&nbsp;Buket Aksu","doi":"10.1002/aocs.12964","DOIUrl":"10.1002/aocs.12964","url":null,"abstract":"<div>\u0000 \u0000 <p>Skin aging prevention is increasingly important in cosmetics. Topical application of antioxidants protects the skin against reactive oxygen species (ROS) generated as a result of continuous exposure to UV radiation. Herbal oils offer significant anti-aging potential due to their antioxidant content. Lipid nanoparticles (i.e., SLN and NLC) have been comprehensively evaluated for dermal drug delivery and cosmetic applications since they offer enhanced skin hydration and improved percutaneous penetration. The latest approach for dermal application is the usage of semi-solid lipid nanoparticle dispersions, which offer unique advantages. Semi-solid SLN/NLC dispersions have a suitable consistency for dermal application and can be prepared by a one-step production method without additional excipients. Furthermore, they preserve the colloidal particle size in spite of their semi-solid consistency. Development of novel cosmeceutical semi-solid NLC dispersions containing valuable herbal oils such as pomegranate seed, argan, grape seed, and coconut oils was aimed at in this study. Formulation optimization was performed using a modeling program based on response surface methodology (RSM). Optimum semi-solid NLC formulation (Opt-NLC) was prepared using Compritol 888ATO and argan oil at amounts of 0.8403 and 0.5457 g, respectively. The particle size of the Opt-NLC formulation was found to be 188.6 ± 3.58 nm, which falls within the targeted size range. PDI was also reduced and a more uniform particle size was obtained by optimization. Rheological and mechanical characterization results revealed that Opt-NLC has suitable properties in terms of product performance and consumer compliance. As a result, formulation optimization of semi-solid NLC dispersions containing antioxidant herbal oils was successfully performed using RSM methodology.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 8","pages":"1257-1269"},"PeriodicalIF":2.4,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Comparative Study of Shea Stearin Crystallization in Rapeseed Oil and Octyldodecanol: Effects on Crystallization Kinetics, Polymorphism, and Structural Properties","authors":"Johan Pettersson,&nbsp;Jari Alander,&nbsp;Staffan Norberg","doi":"10.1002/aocs.12961","DOIUrl":"10.1002/aocs.12961","url":null,"abstract":"<p>This work examines the crystallization, polymorphism, and mechanical properties of the stearin fraction of shea butter (<i>Butyrospermum parkii</i>) blended with two liquid diluents: rapeseed oil and octyldodecanol. Differential scanning calorimetry (DSC), X-ray diffraction (XRD), texture analysis, and polarized light microscopy were used to assess crystallization kinetics and structural properties. Rapeseed oil promoted faster crystal growth, a shorter induction time (≈ 25%–50% shorter in the studied temperature span of 20°C—23°C), with the transformation to the β polymorph occurring after 2 days in rapeseed oil and after 5–7 days in octyldodecanol (in room temperature). Microscopic analysis showed that the rapeseed oil system produced smaller, densely packed crystal aggregates, while the octyldodecanol system generated fewer, larger crystal aggregates, resulting in a difference in firmness up to 10 times lower than in rapeseed oil. Furthermore, a higher ΔG and lower Δμ for nucleation were observed in the octyldodecanol system. The variation in growth rate and particle size distribution between the two diluents highlights the importance of liquid phase selection in determining the final mechanical properties and bloom stability of fat systems. These findings provide valuable insights for optimizing fat-based formulations for food and cosmetic applications.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 8","pages":"1237-1248"},"PeriodicalIF":2.4,"publicationDate":"2025-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://aocs.onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12961","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Self-Nanoemulsification of Unsaponifiable Fraction From Palm Fatty Acid Distillate","authors":"Kgs. Ahmadi,&nbsp;Teti Estiasih,&nbsp; Edyson,&nbsp;Ayu Ristamaya Yusuf,&nbsp;Gary Reginald Jusuf","doi":"10.1002/aocs.12960","DOIUrl":"10.1002/aocs.12960","url":null,"abstract":"<div>\u0000 \u0000 <p>Unsaponifiable fractions (USF) from palm oil fatty acid distillate (PFAD) contained multicomponent bioactive compounds, including tocopherol, tocotrienols, phytosterols, and squalene. USF is potentially applied as a food supplement for antioxidant, anti-inflammatory, anticholesterol, and other health benefits for some diseases and metabolic disorders. Besides, this material is suitable as a fortificant for food formulation to have palm bioactive containing products as functional foods. However, the problem in using USF is its water immiscibility. This study aims to overcome the problem of low water solubility of USF from PFAD. The self-nanoemulsification method will be applied to solve the problem by using two types of surfactants (Tween 80 and sodium stearoyl lactilate/SSL) at 5%, 10%, and 15% based on the oil phase. The results showed that the nanoemulsion had an average diameter of 55–162 nm, and the smallest particle size was produced by the nanoemulsion with 15% Tween 80. The nanoemulsion with 15% SSL had the best stability with an emulsion stability index (ESI) value of 452.79 ± 21.37 min and had the largest interfacial area (IA) of 6.99 ± 0.29 m²/mL. Bioactive compounds from USF were found in the nanoemulsion and their levels were influenced by the type and concentration of surfactants. The presence of low levels of <i>β</i>-carotene resulted in a pale yellow color in the nanoemulsion. The bioactive compounds of the nanoemulsion were dominated by tocotrienols and phytosterols as the main phytochemicals in USF. The different molecular structures and behaviors at the oil–water interface of Tween 80 and SSL affected the characteristics of the nanoemulsion. SSL performed better in producing better emulsifying activity and stability, as well as a larger interfacial area. This surfactant was also able to retain tocotrienols and <i>β</i>-carotene better. Meanwhile, phytosterols are more suitable in nanoemulsions stabilized with Tween 80. Differences in the features of SSL and Tween 80, including critical micelle concentration, affect their ability to produce better nanoemulsion characteristics as their concentrations increase.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 8","pages":"1225-1235"},"PeriodicalIF":2.4,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888462","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Review on Synthesis, Characterization, and Decomposition of Biodegradable Functional Fluids Called Estolides","authors":"P. V. Maneesh Kumar,&nbsp;Amina Hamnas,&nbsp;T. Jagadeesha,&nbsp;G. Unnikrishnan","doi":"10.1002/aocs.12958","DOIUrl":"10.1002/aocs.12958","url":null,"abstract":"<div>\u0000 \u0000 <p>Estolides are fatty acid oligomers, formed either through addition or condensation reactions of multiple fatty acids. They offer much better cold-flow behavior, oxidation stability, and viscosity against their monomers, making them plant-based alternatives to petroleum fluids. They can form among hydroxy fatty acids and unsaturated fatty acids; once a saturated fatty acid is attached to the chain, the oligomer becomes a capped estolide. Most plant-based oils crystallize easily, making them unusable for modern applications; however, estolides have a much lower pour point due to their complex structure, leading to a slow crystallization. Another key issue associated with plant-based oils is their poor oxidative stability caused by the unsaturation in them. This problem is also efficiently addressed in the case of estolides, as the chain propagation of these oligomers happens through the unsaturation present in them. Improvements is viscosity, reduction of acidity are other advantages associated with estolide formation. With a century of research background, these biodegradable fluids have applications in lubrication, cosmetics, and the food industry and will hopefully continue to expand their reach across the span of petroleum. This review is an updated consolidation of the trends and challenges associated with estolides.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 8","pages":"1201-1223"},"PeriodicalIF":2.4,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144885077","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Protein Concentration and Salt Addition on the Rheological Behavior and Stability of Reduced-Fat Dressing-Like Emulsions Prepared With Tofu Whey","authors":"Agustín Ariel González Fernández,&nbsp;Johan Sebastian Henao Ossa,&nbsp;Juan Carlos Lucas Aguirre,&nbsp;Gonzalo Gastón Palazolo","doi":"10.1002/aocs.12957","DOIUrl":"10.1002/aocs.12957","url":null,"abstract":"<div>\u0000 \u0000 <p>Tofu whey (TW) is generated as a by-product during tofu manufacturing. TW was processed to obtain concentrated tofu whey (CTW). The aim of this study was to explore the preparation of reduced-fat dressing-like oil-in-water emulsions with CTW, xanthan and guar gums (5.0 g kg⁻¹) and sunflower oil (250 g kg⁻¹) and evaluate the impact of protein concentration (2.5–10.0 g kg⁻¹) and salt addition (NaCl, 20.0 g kg⁻¹, in the aqueous phase). The emulsifying ability of CTW increased with salt addition, but the extent of this effect was smaller at higher protein concentration. At the lowest protein concentration (2.5 g kg⁻¹) and in the absence of salt, some creaming destabilization was observed, but in the presence of salt, a total stabilization was observed after 45 days of storage. At intermediate and high protein concentrations (5.0–10.0 g kg⁻¹), all emulsions were stable regardless of the salt addition. The stability would be ascribed to the formation of a three-dimensional network including gums, flocs, and CTW biopolymer aggregates. All systems behaved as pseudoplastic fluids in flow measurements and as weak gels in oscillatory assays. Although salt addition showed opposite results on rheological properties at low and high protein concentrations, stable emulsions were obtained. The biopolymers in CTW are suitable as emulsifiers in acid food emulsions such as dressings and sauces, with an appropriate response to salt addition. These findings contribute to increasing the added value of TW wastewater as a by-product of tofu manufacture in the development of stable emulsion-based food products.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 8","pages":"1173-1183"},"PeriodicalIF":2.4,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Stability and rheology of water-in-oil high internal phase emulsions containing continuous phase solid fat","authors":"Natália Aparecida Mello,&nbsp;Dérick Rousseau","doi":"10.1002/aocs.12954","DOIUrl":"10.1002/aocs.12954","url":null,"abstract":"<p>Solid fat added to the continuous phase of water-in-oil (W/O) high internal phase emulsions (HIPEs) was assessed for its effects on aqueous droplet size, microstructure, and rheology during storage for one month. The emulsions consisted of 76 wt% water and a continuous phase composed of up to 2.4 wt% fully hydrogenated soybean oil (corresponding to 10 wt% of the oil phase), polyglycerol polyricinoleate as surfactant, and soybean oil. The HIPE with 2.4 wt% solid fat showed the highest rigidity and brittleness at all-time points during storage, but also the lowest thixotropic recovery, which we ascribed to plastic failure of the fat crystal network. While fat added at all concentrations limited visual oil–water phase separation, its presence increased coalescence, particularly at higher concentrations. The present results demonstrated that the rigidity of W/O HIPEs may be tailored by addition of low amounts of solid fat; however, its addition may compromise physical stability.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 7","pages":"1131-1138"},"PeriodicalIF":2.4,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12954","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524521","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Palm Kernel Cake- A Potential Natural Source of Protein, Hydrolysates, and Bioactive Peptides","authors":"Noor Aliah Binti Bahari,&nbsp;Raman Ahmadi,&nbsp;Belal J. Muhialdin,&nbsp;Nazamid Saari,&nbsp;Yiming Feng,&nbsp;Mohammad Zarei","doi":"10.1002/aocs.12956","DOIUrl":"10.1002/aocs.12956","url":null,"abstract":"<div>\u0000 \u0000 <p>Palm kernel cake (PKC) is a by-product of the oil palm industry that is widely used as feed for cattle and poultry. It contains several nutrients, such as vitamins and minerals, and is approximately 20% crude protein. The annual demand for protein is expected to grow by around 30% as a result of the increase in the global population; therefore, seeking inexpensive and novel protein sources to develop nutritious and functional food products and ingredients with higher biological activities is crucial. This review summarizes the research on the utilization of PKC as an under-utilized and inexpensive source of proteins for applications in different food products, exploring their effect on human health and food quality. PKC proteins can be effectively extracted using alkaline solubilization (pH 9–11) or enzyme-assisted methods, yielding 60%–70% of available protein. These proteins can be enzymatically hydrolyzed using proteases such as papain, alcalase, and trypsin to generate bioactive peptides with potent antioxidant (DPPH radical scavenging &gt; 70%), antihypertensive (ACE inhibition of 70%–75%), and antimicrobial activities. Key PKC-derived peptides, including AWFS, WAF, and LPWRPATNVF, demonstrate high bioactivity even at low concentrations (IC₅₀ values 0.08–0.35 mg/mL). The production and fractionation of PKC bioactive peptides through different procedures and techniques and their bioactivities on the human body and antioxidant potentials are also reviewed. As an abundant and inexpensive protein source, PKC could be used to produce protein hydrolysates and bioactive peptides commercially. However, further research on PKC, especially on protein extraction and isolation, is needed to confirm its commercialization and use as a reliable and sustainable protein source to produce various functional food and non-food products.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 8","pages":"1159-1171"},"PeriodicalIF":2.4,"publicationDate":"2025-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A novel deep eutectic solvent-based liquid membrane for the extraction of glycerol from crude biodiesel","authors":"Adeeb Hayyan,&nbsp;Abdulaziz Hatem Alahmadi,&nbsp;Khalid M. Abed,&nbsp;Yee-Sern Ng,&nbsp;Jehad Saleh,&nbsp;Yousef Mohammed Alanazi,&nbsp;Syahrinaz Rahim,&nbsp;Mahar Diana Hamid,&nbsp;Mohd Ali Hashim,&nbsp;Bhaskar Sen Gupta","doi":"10.1002/aocs.12951","DOIUrl":"10.1002/aocs.12951","url":null,"abstract":"<p>This study used deep eutectic solvent (DES) as the liquid membrane in a bulk liquid membrane system (BLM) to remove glycerol from waste cooking oil-based biodiesel. The DES was prepared from choline chloride and tetraethylene glycol at a molar ratio of 1:5. Diethyl ether was employed as a novel strip phase for the glycerol in BLM. The effects of the DES: biodiesel ratio, stirring speed, and extraction time on the extraction and stripping efficiencies were investigated. The results showed that BLM could give better glycerol removal from biodiesel than mechanical shaking. Increasing the DES: biodiesel ratio, stirring speed, and extraction time can enhance glycerol removal from the feed phase, achieving purified biodiesel that complies with biodiesel international standards. The purified biodiesel met the ASTM D6751 and EN 14214 international standards requirement for glycerol content of less than 0.24% under the following conditions of DES: biodiesel ratio of 1:1, stirring speed of 200 rpm, and extraction time of 240 min. The transport mechanisms of glycerol in the system were postulated based on two consecutive irreversible first-order extraction and stripping. The kinetic study shows that the extraction and stripping processes in this system could be explained by a first-order kinetic model, as the experimental results fitted into the model showed <i>R</i>² values of 0.98, 0.97, and 0.97 for the feed phase, membrane phase, and strip phase, respectively. The extraction and stripping rate constants (k₁ and k₂) were 0.0031 and 0.0019 min⁻¹, respectively.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 7","pages":"1113-1120"},"PeriodicalIF":2.4,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}