Journal of the American Oil Chemists Society最新文献_第4页

Synthesis and tribological properties of Guerbet alcohol from a mixture of C12–C14 fatty alcohol: Modeling using RSM, ANN C12-C14脂肪醇混合物合成古贝醇及其摩擦学性能：用RSM、ANN建模

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-12-15 DOI: 10.1002/aocs.12921

Somesh Patil, Prasad Sanap, Deepak Sonawane, Amit Pratap

{"title":"Synthesis and tribological properties of Guerbet alcohol from a mixture of C12–C14 fatty alcohol: Modeling using RSM, ANN","authors":"Somesh Patil, Prasad Sanap, Deepak Sonawane, Amit Pratap","doi":"10.1002/aocs.12921","DOIUrl":"https://doi.org/10.1002/aocs.12921","url":null,"abstract":"Guerbet alcohol (GA) is β-branched primary alcohol having excellent physiochemical properties like lower pour point (PP) and higher kinematic viscosity (KV) in comparison to linear alcohol. Although synthesis of GA has been extensively studied to evaluate the role of various catalysts and effect of reaction conditions, statistical modeling and optimization of the synthesis process has not been reported. In the present work, the optimization of the synthesis of GA using a mixture of lauryl and myristyl alcohol was carried out with the aid of response surface methodology (RSM) considering the conversion of the reaction, PP and KV at 40 and 100°C as dependent variables. The optimal reaction conditions were temperature, pressure, and time of 220°C, 300 mbar, and 10 hours respectively. The optimum conversion was 99.14%, including dimer yield of 81.76%, PP of −3°C, KV at 40 and 100°C of 34.12 and 7.22 cSt, respectively. The results obtained by the RSM were then authenticated, applying artificial neural networks (ANN) generated with the help of MATLAB. The ability of the generated model to predict the response variables was validated by less than 5% error for almost all the models, confirming their statistical significance. Also, the tribological potential for linear Ginol-12,14 (FA) and synthesized branched GA as lubricant additive was evaluated by determining its physiochemical, thermal and tribological properties.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 4","pages":"771-783"},"PeriodicalIF":1.9,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749953","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}

引用次数: 0

Four-allele combinations for high oleic, low linolenic soybeans 高油酸、低亚麻酸大豆的四等位基因组合

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-12-11 DOI: 10.1002/aocs.12925

Karen Hudson, Militza Carrero-Colón

引用次数: 0

Interesterification of fat blends containing high oleic oils: Physical properties and dialkyl-ketones formation assessment 含高油类的脂肪混合物的酯化反应：物理性质和二烷基酮形成评价

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-12-04 DOI: 10.1002/aocs.12924

Sirine Karra, Alistaire Vionne, Steven Mascrez, Giorgia Purcaro, Véronique Gibon, Sabine Danthine

{"title":"Interesterification of fat blends containing high oleic oils: Physical properties and dialkyl-ketones formation assessment","authors":"Sirine Karra, Alistaire Vionne, Steven Mascrez, Giorgia Purcaro, Véronique Gibon, Sabine Danthine","doi":"10.1002/aocs.12924","DOIUrl":"https://doi.org/10.1002/aocs.12924","url":null,"abstract":"In view of the nutritional disadvantages of partial hydrogenation (production of unhealthy trans fats) interesterification (IE) has emerged to produce suitable fats for trans-free formulations that have improved physicochemical properties. In this context, both chemical (CIE) and enzymatic (EIE) interesterification techniques can be used. However, it has been found that CIE technology may produce process-related by-products known as dialkyl-ketones (DAK). The current study aims at investigating the formation of DAK during IE. Therefore, five edible oils and fats were selected based on their potential use in IE: Elaeis Guineensis palm stearin (POSt), high oleic palm stearin (HOPSt), palm kernel stearin (PKSt), high oleic sunflower oil (HOSO) and high oleic palm oil (HOPO). The investigated blends were divided into HOPO-based blends (POSt:HOPO 50:50, PKSt:HOPO 50:50, HOPSt:HOPO 50:50 and 30:70 wt:wt%) and HOSO-based blends (POSt:HOSO 30:70, 50:50 and 70:30 wt:wt%). They were all subjected to both CIE (using sodium methoxide) and EIE (using TLIM lipase as catalyst); analyses of physical properties and determination of DAK content were performed before and after IE. This study demonstrates that DAK were not formed during the EIE process regardless of the investigated matrix, whereas they were produced during CIE, and that they require sufficient rearrangement of triglycerides (TAG) to be formed. It has also been shown that unsaturated fatty acids are more prone to form DAK regardless of the fat matrix. However, there is no linear relationship between the amount of DAK and the amount of unsaturated fat in the matrix.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 4","pages":"753-763"},"PeriodicalIF":1.9,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749402","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}

引用次数: 0

Enhancing pectin's antioxidant properties through ferulic acid grafting: Application in olive oil-in-water emulsion 阿魏酸接枝提高果胶抗氧化性能：在橄榄油水包乳液中的应用

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-12-03 DOI: 10.1002/aocs.12920

Simin Feng, Ming Bi, Jiahao Yu, Yang Lin, Kseniya Hileuskaya, Ping Shao

{"title":"Enhancing pectin's antioxidant properties through ferulic acid grafting: Application in olive oil-in-water emulsion","authors":"Simin Feng, Ming Bi, Jiahao Yu, Yang Lin, Kseniya Hileuskaya, Ping Shao","doi":"10.1002/aocs.12920","DOIUrl":"https://doi.org/10.1002/aocs.12920","url":null,"abstract":"In order to improve pectin antioxidant properties and enlarge the field of its potential applications, ferulic acid grafted pectin conjugates (PE-g-FA) were prepared using laccase as the catalyst at 30°C in an aqueous medium. The structures of PE-g-FA were characterized using UV–vis, FTIR, and NMR (1H and 13C). In addition, the antioxidant activity of PE-g-FA was evaluated according to the DPPH and ABTS free radical scavenging ability. Olive oil in water emulsions, containing emulsifiers WPI and PE-g-FA, were assessed for their physical and oxidative stability through particle size, zeta-potential, peroxide value (POV), and 2-thiobarbituric acid reactive substance (TBARS) formation. The results indicated that the formation of covalent bonds between the pectin carboxymethyl groups and FA hydroxyl group. The determination of the total phenolic content showed that PE-g-FA contained seven times more polyphenols than native PE. DPPH and ABTS free radical scavenging rate of 0.5HMP-g-FA were increased by 56.83% and 18.90% compared with HMP, respectively. In addition, the emulsion stabilized by WPI and 0.5HMP-g-FA showed smallest and uniform average particle size (855.9 ± 51.13 nm) on the 1st day. Although its POV value was slightly higher than that of emulsion stabilized by WPI and HMP, it was much lower than that of control groups. Overall, these results have important implications for enzymatic modification of pectin to obtain high antioxidant products and their application in pectin-based emulsions.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 4","pages":"739-751"},"PeriodicalIF":1.9,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749792","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}

引用次数: 0

Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme-modified cheese 脂肪酶浓度和底物对酶修饰奶酪脂质特征和感官特性的影响

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-12-03 DOI: 10.1002/aocs.12922

Ignacio Vieitez, Marcelo Miraballes, Bruno Irigaray, Ana Claudia Ellis, Nicolás Callejas, Natalia Hodos, Andrea Cano, Melissa Romero, Gonzalo da Rosa, Adriana Gámbaro

{"title":"Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme-modified cheese","authors":"Ignacio Vieitez, Marcelo Miraballes, Bruno Irigaray, Ana Claudia Ellis, Nicolás Callejas, Natalia Hodos, Andrea Cano, Melissa Romero, Gonzalo da Rosa, Adriana Gámbaro","doi":"10.1002/aocs.12922","DOIUrl":"https://doi.org/10.1002/aocs.12922","url":null,"abstract":"Enzymatically modified cheeses (EMC) aim to achieve, in a shorter time frame, a composition and sensory characteristics akin to those of aged cheese. This study analyzed the lipid profile, composition, free fatty acid (FFA) content, and sensory attributes of EMC pastes with the objective of emulating the flavor profile of a red smear-ripened cheese (SR). Two different smear ripened cheeses were utilized as references: SR1, aged for 2–3 months, and SR2 aged for 10 months. Twelve formulations of EMC were prepared using a fatty medium moisture cheese corresponding to Mercosur's Danbo type cheese (MD) as sole base, with the addition of the two types of SR cheeses and enzymes including exopeptidase, endopeptidase, and lipase, with varying concentrations of the latter. The EMC formulations exhibited a different physicochemical composition compared to the SR cheeses, with higher moisture, ash content, lower fat, and protein content. The highest total FFA contents were found in formulations with SR2, followed by formulations with SR1. As the concentration of lipase increased in the formulations, a greater degree of lipolysis was observed. Sensory profile was not influenced by the concentration of lipase, but rather depended on the type of cheese used as the base. All EMC samples prepared with SR1 besides those prepared with SR2 as the base cheese and the highest concentration of lipase, exhibited sensory profiles more closely resembling that of lightly aged SR1. The enzymatic modification of cheeses proved to be a useful tool for generating sensory profiles similar to slightly aged SR cheese.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 4","pages":"725-738"},"PeriodicalIF":1.9,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749791","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}

引用次数: 0

Ester formation during fatty acid methyl esters oxidation 脂肪酸甲酯氧化过程中的酯形成

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-11-29 DOI: 10.1002/aocs.12919

E. A. Savel'ev, A. D. Cherepanova, V. N. Sapunov

引用次数: 0

“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids 作为工业催化剂的“粉末状”脂肪酶：酯化结构脂质的生产

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-11-15 DOI: 10.1002/aocs.12918

Tomomi Suganuma, Yutaro Kataoka, Hidetaka Uehara

{"title":"“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids","authors":"Tomomi Suganuma, Yutaro Kataoka, Hidetaka Uehara","doi":"10.1002/aocs.12918","DOIUrl":"https://doi.org/10.1002/aocs.12918","url":null,"abstract":"Diversification of the applications of fats and oils has led to increasing demands on their properties. Interesterification reactions are used to alter the composition of the constituent triacylglycerols (commonly known as triglycerides) to introduce the desired properties and enhance their value. Enzymatic interesterification catalysts have garnered attention owing to their safety, efficiency, and natural origin. However, enzymes are sensitive to temperature, moisture, and pH conditions, posing risks of inactivation. Additionally, enzymatic catalysts have slower reaction rates than chemical catalysts. To suppress the hydrolysis side reaction, lipases with high activity in microaqueous systems should be selected. Industrial reaction systems that use non-immobilized, powdered lipases overcome these issues owing to their insolubility in fats and oils. Continuous reaction systems, in which fats and oils are passed through a lipase-packed reaction column, offer a high processing capacity per unit enzyme weight, because the oils interact with high concentrations of lipase. These advances have led to the commercialization of medium- and long-chain triacylglycerols and cocoa butter substitutes. Our technology using powdered lipases offers the solution to the challenges of handling non-immobilized ones. This innovative approach allows for the efficient isolation and recovery of the enzymes after the reaction, maximizing their performance. Enzymatic catalysis can reduce the energy consumption and CO2 emissions of interesterification reactions and eliminate the need for chemical catalysts by avoiding water washing and wastewater treatment. These distinctive features make enzymatic interesterification reactions promising for the industrial preparation of higher-value oils and fats worldwide.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 4","pages":"701-709"},"PeriodicalIF":1.9,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12918","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749581","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}

引用次数: 0

Solvent-free synthesis of medium chain triacylglycerols by esterification of capric, caprylic acids with 1, 3-specific and non-specific lipases 癸、辛酸与1,3特异性和非特异性脂肪酶酯化无溶剂合成中链三酰基甘油

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-11-09 DOI: 10.1002/aocs.12904

V. P. Mayookha, U. Raksha, Nanishankar V. Harohally, G. Suresh Kumar

{"title":"Solvent-free synthesis of medium chain triacylglycerols by esterification of capric, caprylic acids with 1, 3-specific and non-specific lipases","authors":"V. P. Mayookha, U. Raksha, Nanishankar V. Harohally, G. Suresh Kumar","doi":"10.1002/aocs.12904","DOIUrl":"https://doi.org/10.1002/aocs.12904","url":null,"abstract":"Medium chain triacylglycerols (MCTs) are used as a functional oil in various food and pharmaceutical formulations because of their numerous health benefits and physical properties. Enzymatic esterification of glycerol with caprylic (C8:0) and capric acids (C10:0) in a molar ratio of 1:3.5 [50% (C8:0) and 50% (C10:0)] was carried out for the solvent free synthesis of MCTs using 5% (w/w) 1,3 specific lipase, Lipozyme RM IM and non-specific lipase, Novozym 435 in the presence of molecular sieves (10%) and low pressure conditions (50 and 150 mbar) at 50°C. Novozym 435 was more effective in the esterification reaction under 50 mbar reduced pressure, achieving ~54.74% triacylglycerol formation in 6 h, compared to Lipozyme RMIM, which achieved ~31.25% under the same conditions. Further reactions with Novozym 435 for 24 h showed that the maximum formation of MCTs occurred at 20 h (86.46 ± 3%), after which the reaction reached equilibrium. When 50 mbar was used, the formation of triacylglycerols enhanced 13 times compared with the results obtained at atmospheric pressure condition. Chemical characterization of the final MCTs confirmed the formation of four triacylglycerol species (TAG (8:0/8:0/8:0), TAG (8:0/8:0/10:0), TAG (8:0/10:0/10:0), and TAG (10:0/10:0/10:0) with LC–MS and NMR analysis. The melting and crystallization points of the synthesized oil was found to be −3.47°C and −23.48°C, respectively. Our findings contribute to developing a green process for synthesizing MCTs using two different fatty acids. The final product can be used as a nutraceutical oil or as an ingredient to enhance the food's physical properties.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"657-667"},"PeriodicalIF":1.9,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143564767","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}

引用次数: 0

Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues 烤芝麻油：生产工艺、风味化学及相关问题综述

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-11-09 DOI: 10.1002/aocs.12917

Haoyu Xu, Huamin Liu, Wenting Yin, Xinjie Xiong, Xuebing Xu

{"title":"Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues","authors":"Haoyu Xu, Huamin Liu, Wenting Yin, Xinjie Xiong, Xuebing Xu","doi":"10.1002/aocs.12917","DOIUrl":"https://doi.org/10.1002/aocs.12917","url":null,"abstract":"Sesame oil (SO) produced through roasting technology offers pleasant flavor, often named roasted sesame oil (RSO) in the market. During the RSO production process, roasting is an essential technology in determining the flavor of RSO, which directly influences the consumer acceptance. Therefore, the present work systematically offers current knowledge on flavors and related issues of RSO, which will focus on production technologies (i.e., roasting technology, extraction technology, subsequent processing technology), flavor characteristics and flavor compounds, formation pathways of major flavor compounds (i.e., Maillard reaction pathway, oil oxidation pathway, thermal degradation pathway), and effects of roasting on the nutrition and safety. In addition, the present work provides an outlook for the future development of RSO industry, including the establishment of a grading system for the evaluation of RSO flavors, high-value utilization of by-products from RSO processing, and how to improve production efficiency of RSO. This work could provide a better understanding of RSO roasting process and promising information for better production of aromatic, nutritious and safe RSO by controlling/innovating the roasting process.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 4","pages":"671-700"},"PeriodicalIF":1.9,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749727","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}

引用次数: 0

Glycerol esterification of free fatty acids catalyzed by zinc glycerolate for biodiesel production from acidified palm oil: Optimization, kinetic study, and process evaluation 用酸化棕榈油催化游离脂肪酸的甘油酯化反应：优化、动力学研究和工艺评价

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-11-06 DOI: 10.1002/aocs.12916

Haotian Fei, Congwen Zheng, Zhenyu Wu, Xiaojiang Liang, Yong Nie

{"title":"Glycerol esterification of free fatty acids catalyzed by zinc glycerolate for biodiesel production from acidified palm oil: Optimization, kinetic study, and process evaluation","authors":"Haotian Fei, Congwen Zheng, Zhenyu Wu, Xiaojiang Liang, Yong Nie","doi":"10.1002/aocs.12916","DOIUrl":"https://doi.org/10.1002/aocs.12916","url":null,"abstract":"Biodiesel is an important alternative renewable liquid fuel due to its eco-friendly, non-toxic, and lower emissions. In this work, glycerol esterification catalyzed by zinc glycerolate was employed as a pretreatment to prepare biodiesel from acidified palm oil. The effects of stirring rate, catalyst amount, glycerol to free fatty acids (FFAs) molar ratio, and reaction temperature on the conversion of FFAs and concentration of monoglycerides, diglycerides, and triglycerides were investigated and optimized. The results show that the conversion of FFAs could reach 99.16% under the optimized conditions. Moreover, the kinetics of glycerol esterification catalyzed by zinc glycerolate at 160–200°C was obtained. Additionally, a comprehensive evaluation of the new biodiesel production process was also conducted. As a result, higher biodiesel content in the crude biodiesel phase was obtained after transesterification and separation using this new process. Overall, the study contributes to the utilization of waste oils to produce renewable energy and to minimize the waste management problem.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"641-655"},"PeriodicalIF":1.9,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565211","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}

引用次数: 0