Mahsa Jahangiri Siahmazgi, Yousef Ramezan, Alireza Faraji, Amir Hossein Sari
{"title":"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","authors":"Mahsa Jahangiri Siahmazgi, Yousef Ramezan, Alireza Faraji, Amir Hossein Sari","doi":"10.1111/jfpe.70131","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>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 (H<sub>2</sub>: 5%, Ar: 95%). The results suggested the iodine value (IV) reduction by 18.87 g I<sub>2</sub>/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.</p>\n </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.9000,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Tea Seed Oil Conversion to Free Trans-Fatty Acid Partially Hydrogenated Oil by Dielectric Barrier Discharge Cold Plasma\",\"authors\":\"Mahsa Jahangiri Siahmazgi, Yousef Ramezan, Alireza Faraji, Amir Hossein Sari\",\"doi\":\"10.1111/jfpe.70131\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>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 (H<sub>2</sub>: 5%, Ar: 95%). The results suggested the iodine value (IV) reduction by 18.87 g I<sub>2</sub>/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.</p>\\n </div>\",\"PeriodicalId\":15932,\"journal\":{\"name\":\"Journal of Food Process Engineering\",\"volume\":\"48 6\",\"pages\":\"\"},\"PeriodicalIF\":2.9000,\"publicationDate\":\"2025-06-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Process Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.70131\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Process Engineering","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.70131","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
Tea Seed Oil Conversion to Free Trans-Fatty Acid Partially Hydrogenated Oil by Dielectric Barrier Discharge Cold Plasma
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.
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.
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