scholarly journals Health Food Supplements (“Health Food”) Highly Nutritious From Chlorella And Oil Catfish (Pangasius hypopthalmus)

2016 ◽  
Vol 19 (3) ◽  
pp. 251
Author(s):  
Syahrul Syahrul ◽  
Dewita Dewita
Keyword(s):  
Fatty Acids ◽  
Raw Materials ◽  
Essential Fatty Acids ◽  
Food Supplements ◽  
Raw Material ◽  
Food Sources ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Health Food ◽  
Food Ingredient

The utilization of microalgae as a food ingredient considered effective, because in addition to alternative<br />food sources also contains nutrients chlorella microalgae in particular is very good for health. This microalgae<br />rich in protein (60.5%), fat (11%), carbohydrates (20.1%), water, dietary fiber, vitamins and minerals Besides<br />these microalgae contain pigments (chlorophyll), tocopherol and the active component (antimicrobial and<br />antioxidants). This is what underlies microalgae is very useful to be used as a source of raw materials of<br />health food supplements. Currently the health food supplements have become a necessity for people to<br />maintain their health in order to remain vibrant. This study aims to produce high nutritious health food<br />supplements from raw material chlorella enriched with fish protein concentrate and oil catfish. The method<br />used in the manufacture of high nutritious health food supplement is a method of microencapsulation with<br />different formulations. The results showed that the best formulations based on the profile of amino acids,<br />fatty acids and standards AAE per day especially essential fatty acids oleic and linoleic is formulation B<br />(chlorella 2%, 1% fish oil and fish protein concentrate 1%.<br />

scholarly journals Health Food Supplements (Health Food) Highly Nutritious From Chlorella And Oil Catfish (Pangasius hypopthalmus)

2017 ◽  
Vol 19 (3) ◽  
pp. 251
Author(s):  
Syahrul Syahrul ◽  
Dewita Dewita
Keyword(s):  
Fatty Acids ◽  
Raw Materials ◽  
Essential Fatty Acids ◽  
Food Supplements ◽  
Raw Material ◽  
Food Sources ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Health Food ◽  
Food Ingredient

<p>Abstract<br />The utilization of microalgae as a food ingredient considered effective, because in addition to alternative food sources also contains nutrients chlorella microalgae in particular is very good for health. This microalgae rich in protein (60.5%), fat (11%), carbohydrates (20.1%), water, dietary fiber, vitamins and minerals Besides these microalgae contain pigments (chlorophyll), tocopherol and the active component (antimicrobial and antioxidants). This is what underlies microalgae is very useful to be used as a source of raw materials of health food supplements. Currently the health food supplements have become a necessity for people to maintain their health in order to remain vibrant. This study aims to produce high nutritious health food supplements from raw material chlorella enriched with fish protein concentrate and oil catfish. The method used in the manufacture of high nutritious health food supplement is a method of microencapsulation with different formulations. The results showed that the best formulations based on the profile of amino acids, fatty acids and standards AAE per day especially essential fatty acids oleic and linoleic is formulation B (chlorella 2%, 1% fish oil and fish protein concentrate 1%.</p>

Characteristics and Nutritional Value of Various Fish Protein Concentrates

1964 ◽  
Vol 21 (6) ◽  
pp. 1489-1504 ◽  
Author(s):  
H. E. Power
Keyword(s):  
Nutritional Value ◽  
Press Cake ◽  
Raw Materials ◽  
Raw Material ◽  
Water Mixture ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Efficiency Ratio ◽  
Protein Concentrates ◽  
Available Lysine

Excellent quality fish protein concentrate can be prepared from a variety of raw materials. In this study, the use of whole cod, headed, eviscerated cod, cod trimmings, cod press cake and whole herring was studied as a source of raw material for the production of fish protein concentrate. The process previously described by Power for use with cod fillets was satisfactory for use with all material studied with the exception of herring. Final fat contents were between 0.018–0.056%. For use with herring a modification to the process was required to increase the efficiency of the second extraction. The second extraction, which used a 70:30 isopropanol + water mixture was changed to 99% isopropanol. With this modification a final fat content of 0.17% was achieved. The corrected Protein Efficiency Ratio values for all fish protein concentrates, with the exception of those produced from cod trimming press cake, were higher than that for casein. Lysine values, determined microbiologically were between 9.1 and 15.03% of the protein. The available lysine values were between 6.1 and 10.4% of the protein.

Formation of new types of flour enriched with essential fatty acids

2021 ◽  
pp. 8-12
Author(s):  
Иван Александрович Кечкин ◽  
Георгий Несторович Панкратов ◽  
Ирина Сергеевна Витол
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Raw Materials ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Food Products ◽  
Acid Number ◽  
Omega 3 ◽  
Essential Nutrients ◽  
Milling Properties

Введение в ежедневный рацион продуктов, обогащенных эссенциальными нутриентами, является актуальной задачей стратегии здорового питания. В этой связи особое место занимают продукты переработки зерна, как основы пирамиды здорового питания. Среди наиболее востребованных незаменимых нутриентов следует выделить полиненасыщенные жирные кислоты, и особенно жирные кислоты семейства ɷ-3. Главным источником линоленовой кислоты из растительного сырья является льняное масло, которое может быть введено в виде тонкоизмельченных семян льна в состав хлебопекарной муки. Химический состав продуктов питания на зерновой основе, полученных с использованием традиционной технологии, характеризуется недостаточной сбалансированностью, невысокой пищевой и биологической ценностью. В связи с этим с целью расширения ассортимента зерновых продуктов функциональной направленности общего, диетического и профилактического назначения на основе полизерновых смесей разработаны методология управления мукомольными свойствами зернового сырья при его переработке для получения продуктов питания на зерновой основе заданного состава и свойств; показана возможность совместного размола пшенично-льняной смеси с получением муки, обогащенной незаменимыми жирными кислотами (НЖК) - омега-3 (линоленовая кислота) и омега-6 (линолевая кислота); сформированы новые виды муки, обогащенные незаменимыми жирными кислотами; определены некоторые физико-химические характеристики пшеничной муки, обогащенной НЖК; выявлены особенности хлебопекарных свойств пшенично-льняной муки. На основании динамики изменения показателя кислотного числа жира (КЧЖ) спрогнозирован срок безопасного хранения пшенично-льняной муки, который составил 9,4 месяца. The introduction of foods fortified with essential nutrients into the daily diet is an urgent task of a healthy eating strategy. In this regard, grain processing products occupy a special place, as the basis of the pyramid of healthy nutrition. Among the most demanded essential nutrients are polyunsaturated fatty acids and especially fatty acids of the ɷ-3 family. The main source of linolenic acid from plant raw materials is linseed oil, which can be added in the form of finely ground flax seeds to baking flour. The chemical composition of grain-based food products obtained using traditional technology is characterized by insufficient balance, low nutritional and biological value. In this regard, in order to expand the range of functional grain products for general, dietary and prophylactic purposes on the basis of polygrain mixtures, the following have been developed: a methodology for controlling the milling properties of grain raw materials during its processing to obtain food products based on a grain basis of a given composition and properties; the possibility of joint grinding of a wheat-flax mixture to obtain flour enriched with essential fatty acids (EFA) - omega-3 (linolenic acid) and omega-6 (linoleic acid) is shown; formed new types of flour, enriched with essential fatty acids; some physicochemical characteristics of wheat flour enriched with EFA have been determined; the features of the baking properties of wheat-flax flour are revealed. Based on the dynamics of changes in the acid number of fat (FAT), the period of safe storage of wheat-flaxseed flour was predicted, which was 9.4 months.

scholarly journals Dietary Intake, Nutritional Adequacy and Food Sources of Total Fat and Fatty Acids, and Relationships with Personal and Family Factors in Spanish Children Aged One to <10 Years: Results of the EsNuPI Study

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2467
Author(s):  
Casandra Madrigal ◽  
María José Soto-Méndez ◽  
Rosaura Leis ◽  
Ángela Hernández-Ruiz ◽  
Teresa Valero ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dietary Intake ◽  
Pediatric Population ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Meat Products ◽  
Food Sources ◽  
Food And Agriculture ◽  
Food And Agriculture Organization ◽  
Total Fat

We aimed to determine the usual intake of total fat, fatty acids (FAs), and their main food sources in a representative cohort of the Spanish pediatric population aged 1 to <10 years (n = 707) who consumed all types of milk and an age-matched cohort who consumed adapted milk over the last year (including follow-on formula, toddler’s milk, growing-up milk, and fortified and enriched milks) (n = 741) who were participants in the EsNuPI study (in English, Nutritional Study in the Spanish Pediatric Population). Dietary intake, measured through two 24 h dietary recalls, was compared to the European Food Safety Authority (EFSA) and the Food and Agriculture Organization of the United Nations (UN-FAO) recommendations. Both cohorts showed a high intake of saturated fatty acids (SFAs), according to FAO recommendations, as there are no numerical recommendations for SFAs at EFSA. Also, low intake of essential fatty acids (EFAs; linoleic acid (LA) and α-linolenic acid (ALA)) and long-chain polyunsaturated fatty acids (LC-PUFA) of the n-3 series, mainly docosahexaenoic acid (DHA) were observed according to EFSA and FAO recommendations. The three main sources of total fat and different FAs were milk and dairy products, oils and fats, and meat and meat products. The consumption of adapted milk was one of the main factors associated with better adherence to the nutritional recommendations of total fat, SFAs, EFAs, PUFAs; and resulted as the main factor associated with better adherence to n-3 fatty acids intake recommendations. Knowledge of the dietary intake and food sources of total fat and FAs in children could help in designing and promoting effective and practical age-targeted guidelines to promote the consumption of EFA- and n-3 PUFA-rich foods in this stage of life.

scholarly journals TECHNICAL REPORT 2: ACID CATALYSIS IN THE PRODUCTION OF BIODIESEL

2010 ◽  
Vol 07 (13) ◽  
pp. 30-32
Author(s):  
Luis Alcides Brandini DE BONI ◽  
Eduardo GOLDANI
Keyword(s):  
Fatty Acids ◽  
Acid Catalysis ◽  
Raw Materials ◽  
Raw Material ◽  
Biodiesel Production ◽  
Esterification Reaction ◽  
National Program ◽  
Alkyl Esters ◽  
Technical Report ◽  
Acidity Level

Several raw materials have been used in the biodiesel production since the implementation of the National Program of Production and Use of Biodiesel through the Brazilian Law 11.097 of January 13th 2005. The most common way used to produce this biofuel is the transesterification reaction which, among others features, requires a raw material with low acidity level. When this condition is not reached, the esterification reaction is alternatively used to convert free fatty acids into mono alkyl esters. Sulfuric acid is one of the catalysts that can be used in the esterification reaction which, therefore, can react with the alcohol generating dimethylsulfate. The aim of this technical report is to discuss the chemical reactions involved when the esterification reaction is used and the effects that this may cause, such as exposure to carcinogenic products.

scholarly journals Sintesis Merkaptoetil Karboksilat sebagai Bahan Baku Stabiliser Termal Polivinil Klorida: Variasi Sumber Asam Lemak

2020 ◽  
Vol 18 (2) ◽  
pp. 47
Author(s):  
I Dewa Gede Arsa Putrawan ◽  
Adli Azharuddin ◽  
Dendy Adityawarman ◽  
Dicka Ar Rahim
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyvinyl Chloride ◽  
Raw Materials ◽  
Batch Reactor ◽  
Strong Acid ◽  
Raw Material ◽  
Thermal Stabilizer ◽  
Palm Fatty Acid Distillate ◽  
Rigid Pvc

Abstrak. Merkaptoetil karboksilat merupakan bahan baku stabiliser termal polivinil klorida atau polyvinyl chloride (PVC) berbasis timah organik. Stabiliser termal perlu ditambahkan ke dalam resin PVC sebelum diekstrusi untuk mencegah kerusakan karena pengerjaan panas. Stabiliser termal PVC dari timah organik dikenal sangat efektif, khususnya untuk aplikasi PVC kaku seperti pipa dan bingkai jendela. Penelitian ini bertujuan mengevaluasi sintesis merkaptoetil karboksilat dari asam lemak dan merkapto etanol dengan variasi sumber asam lemak yang meliputi asam lemak sawit, dedak padi dan biji kapuk. Percobaan dilakukan dalam sebuah reaktor partaian (batch) dengan asam kuat sebagai katalis. Percobaan dilakukan pada temperatur 60-80°C dan ekses merkapto etanol 10%. Kinerja sintesis dievaluasi melalui pengukuran kadar gugus merkaptan dan angka asam dalam produk serta perolehan produk. Pada rentang temperatur 60-80°C, ketiga asam lemak memberikan produk dengan kadar merkaptan pada rentang 6,4-7,8%.  Temperatur 70°C merupakan temperatur terbaik karena menghasilkan produk dengan kadar merkaptan tertinggi tanpa memadat selama penyimpanan. Pada temperatur ini, produk memiliki angka asam pada rentang 11-41 mg KOH/g dan perolehan pada rentang 70-81%. Ketiga sumber asam lemak memberikan produk dengan kadar merkaptan yang mencukupi untuk dapat digunakan sebagai bahan baku stabiliser PVC. Mempertimbangkan kualitas produk dan ketersediaan di pasaran, distilat asam lemak sawit dipandang sebagai bahan baku yang paling baik. Kata kunci: asam lemak, merkaptoetil karboksilat, polivinil klorida, stabiliser termal. Abstract. Synthesis of Mercaptoethyl Carboxylate as Raw Materials for Polyvinyl Chloride Thermal Stabilizer: Variation in Fatty Acid Source. Mercaptoethyl carboxylate is a raw material for organotin-based polyvinyl chloride (PVC) thermal stabilizer. Thermal stabilizers need to be added to the PVC resin before extruded to prevent degradation due to heat treatment. Organotin PVC stabilizers are known to be very effective, especially for rigid PVC applications such as pipes and frames. This study was aimed to evaluate the synthesis of mercaptoethyl carboxylate from fatty acids and mercaptoethanol with various sources of fatty acids including palm, rice bran and kapok seed fatty acids. The experiment was carried out in a batch reactor with a strong acid as a catalyst. The experiments were conducted at 60-80°C and 10% mercapto ethanol excess. The performance of synthesis was evaluated by measuring mercaptan and acid contents and yield. In the range of 60-80°C, all three fatty acids provided products with mercaptan levels in the range of 6.4-7.8%. A temperature of 70°C is the best temperature as it gave a product with the highest mercaptan content without solidification during storage. At this temperature, the product had acid values in the range 11-41 mg KOH/g and yields in the range of 70-81%. Considering product quality and availability in the market, palm fatty acid distillate was seen as the best raw material. Keywords: fatty acid, mercaptoethyl carboxylate, polyvinyl chloride, thermal stabilizer. Graphical Abstract

scholarly journals Biodiesel I: Historical background, present and future production and standards - professional paper

2004 ◽  
Vol 58 (2) ◽  
pp. 73-78 ◽  
Author(s):  
Dejan Skala ◽  
Sandra Glisic
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Raw Materials ◽  
Saturated Fatty Acids ◽  
Raw Material ◽  
Biodiesel Production ◽  
Historical Background ◽  
High Concentration ◽  
Plant Oil ◽  
Future Production

Biodiesel is defined as a fuel which may be used as pure biofuel or at high concentration in mineral oil derivatives, in accordance with specific quality standards for transport applications. The main raw material used for biodiesel production is rapeseed, which contains mono-unsaturated acids (about 60%) and also poly-unsaturated fatty acids (C 18:1 and C 18:3) in a lower quantity, as well as some undesired saturated fatty acids (palmitic and stearic acids). Other raw materials have also been used in research and the industrial production of biodiesel (palm oil, sunflower oil, soybean oil, waste plant oil, animal fats, etc). The historical background of biodiesel production, installed industrial capacities, as well as the Directive of the European Parliament and of the Council (May 2003) regarding the promotion of the use of biofuels or other renewable fuels for transport are discussed in the first part of this article. The second part focuses on some new concepts for the future development of technology for biodiesel production, based on the application of non-catalytic transesterification under supercritical conditions or the use of lipases as an alternative catalyst for this reaction.

King Crab Wastes Potential as the Technological Valuable Raw Materials

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 30-36 ◽  
Author(s):  
Svetlana Maksimova ◽  
Denis Poleschuk ◽  
Elena Surovtseva ◽  
Kseniya Vereshchagina ◽  
Alexei Milovanov
Keyword(s):  
Fatty Acids ◽  
Acid Composition ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Raw Material ◽  
King Crab ◽  
Research Results ◽  
Industrial Processing ◽  
The North ◽  
Iron And Zinc

The article presents the technological potential research results of secondary resources formed in the King crab cutting process for food purposes. The authors analyzed waste (cephalothorax and abdomen) obtained from the King crab industrial processing from the North Okhotsk sea subzone and Primorye subzone. They determined the size and mass characteristics of waste. There is the shell, viscera (including liver), gills and abdominals ratio. A man examined the ratio of mineral (shell) and protein (interior and gills) parts of the studied waste experimentally. The research aim was to determine the total chemical composition, amino acid composition of proteins, fatty acid composition of lipids and mineral composition of the combined waste. The authors revealed that the secondary raw materials under the experiment consisted of the protein by 13.37 ± 0.05 %, lipids by 2.68 ± 0.1 %, minerals by 8.33 ± 0.25 % and carbohydrate compounds by 4.22 ± 0.05 %. The experiment determined the essential amino acids sum in the protein part. Valine, leucine and cysteine are limiting. Fatty acids in lipids waste are represented by polyunsaturated fatty acids in significant amounts (42.11 %). Calcium and sodium are overwhelming macronutrients in the waste from the King crab cutting, while iron and zinc are dominating microelements. The research results indicate the high technological value of waste from King crab cutting and the potential of this secondary raw material as a basis for the production of biologically valuable protein and mineral products.

CHARACTERIZATION OF FUNCTIONAL PROPERTIES FISH PROTEIN CONCENTRATE OF SKIPJACK ROE (Katsuwonus pelamis)

2013 ◽  
Vol 5 (2) ◽  
Author(s):  
Frets Jonas Rieuwpassa ◽  
Joko Santoso ◽  
Joko Santoso ◽  
Wini Trilaksani ◽  
Wini Trilaksani
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Isopropyl Alcohol ◽  
Protein Digestibility ◽  
Absorption Capacity ◽  
Raw Material ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Katsuwonus Pelamis ◽  
Emulsion Capacity

By product that rich in protein such as fish roes are potential as raw material for protein concentrate. This research aimed to utilize skipjack roes to produce protein concentrate and to characterize its functional properties. The method used to extract protein was defatting method using isopropyl alcohol and ethanol with extraction times of 1, 2, and 3 hours.  The results showed that skipjack roes contained 19.81% of protein, 3.41% of fat, 71.32% of moisture, 2.04% of ash, and 1.53% of carbohydrate (by difference). Defatting method using isopropyl alcohol for 3 hours produced the best roe protein concentrate (RPC).  The product meets to the quality requirements of fish protein concentrate type B, contained protein and fat of 71.79% and 2.78%, respectively. This product also had functional properties as follows: water absorption capacity (1.57 ml/g), oil absorption capacity (1.82 g/g), emulsion capacity (81.65%), bulk density (0.51 g/ml), foaming capacity (1.90 ml), foaming stability (0.22 ml) and protein digestibility (95.86%).  Lysine and leucine became the major essential amino acid of RPC, with values were 70.76 and 64.91 mg/g protein, respectively. The composition of amino acids of RPC skipjack consisted of 8 essentials amino acids, 5 non-essentials amino acids and 2 semi-essentials amino acids. Keywords: extraction, fish roe skipjack, roe protein concentrate

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