CONTROL AND OPERATIONS MANAGEMENT OF EXTRACTION PROCESS IN INDUSTRIAL BIOTECHNOLOGY OF BETA-CAROTINE FROM BLAKESLEA TRISPORA

2021 ◽  
pp. 46-56
Author(s):  
A. Belinska ◽  
O. Varankina ◽  
O. Bliznjuk ◽  
N. Masalitina ◽  
L. Krichkovska
Keyword(s):  
Fatty Acids ◽  
Lipid Oxidation ◽  
Free Fatty Acids ◽  
Sunflower Oil ◽  
Extraction Process ◽  
Blakeslea Trispora ◽  
Industrial Biotechnology ◽  
Primary Products ◽  
Β Carotene ◽  
Deodorized Oils

The technological parameters, namely temperature and duration of β-carotene extraction process from the biomass of filamentous fungus Blakeslea trispora with vegetable oils of various fatty acid compositions and with various contents of natural antioxidants (refined deodorized sunflower, viso-oleic sunflower, corn and sesame) have been investigated. Statistical models of dependences of β-carotene, as well as analytical numbers, characterizing the content of free fatty acids (acid number) and primary products of lipid oxidation (peroxide number) content, in oil extracts of the specified refined deodorized oils, from temperature and extraction duration have been built. Rational parameters of β-carotene extraction from Blakeslea trispora biomass with selected extractants (refined deodorized sunflower, high oleic sunflower, corn and sesame oils) have been determined for the extracts technological properties control. It has been proven that the use of these refined deodorized oils as extractants practically does not affect the content of the target product in oil extracts of biomass, but it does affect the analytical numbers of extracts characterizing the content of free fatty acids, peroxides and hydroperoxides. The highest content of free fatty acids in β-carotene containing biomass extraction with sunflower oil has been observed. The minimum content of free fatty acids in extracts with corn and sesame oils using  has been be achieved. The highest content of primary products of lipid oxidation (peroxides and hydroperoxides) during β-carotene containing biomass extraction by sunflower oil has been observed. The minimum content of free fatty acids in extracts with sesame oil using has been achieved. It is possible to predict β-carotene content, as well as acid and peroxide numbers of oil  extracts from biomass in specified refined deodorized oils, depending on temperature and extraction process duration using the obtained approximation dependences.

Nutrition

1932 ◽  
Vol 5 (1-2) ◽  
pp. 25-35
Keyword(s):  
Fatty Acids ◽  
The Netherlands ◽  
Free Fatty Acids ◽  
Intrinsic Value ◽  
Extraction Process ◽  
Dry Process ◽  
Wet Process ◽  
Advantages And Disadvantages ◽  
Tijdschrift Voor ◽  
Feeding Value

The Preparation of Meat-scraps. Meat-scraps Problems. De Bereiding van Diermeel. Diermeelproblemen. Dr. B. J. C. te Hennepe. Tijdschrift voor Diergeneeskunde, 1931, p. 918.The author describes three different processes for the preparation of meatscraps used in the Netherlands, pointing out their advantages and disadvantages. (1) The wet process, (2) The dry process, (3) The extraction process by means of Benzin. A summary of the economical results obtained is being given. The author points further out, that according to his opinion the question, as to how far the intrinsic value of free fatty acids influences the feeding value of the meal, especially as regards chicken food, is quite entitled.

A kinetic study of the esterification of free fatty acids (FFA) in sunflower oil

Fuel ◽  
2007 ◽  
Vol 86 (15) ◽  
pp. 2383-2388 ◽  
Author(s):  
M BERRIOS ◽  
J SILES ◽  
M MARTIN ◽  
A MARTIN
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Kinetic Study ◽  
Sunflower Oil

An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil

2018 ◽  
Vol 120 (7) ◽  
pp. 1800102 ◽  
Author(s):  
Vito M. Paradiso ◽  
Antonella Pasqualone ◽  
Carmine Summo ◽  
Francesco Caponio
Keyword(s):  
Fatty Acids ◽  
Lipid Oxidation ◽  
Free Fatty Acids ◽  
Olive Oil

scholarly journals ACEITAÇÃO SENSORIAL DO ÓLEO DE SOJA DEGOMADO POR ULTRAFILTRAÇÃO E DESODORIZADO

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
MARINALDA DA SILVA SOARES ◽  
ANA PAULA BADAN RIBEIRO ◽  
LIRENY APARECIDA GUARALDO GONÇALVES ◽  
GABRIELA B. FERNADES ◽  
HELENA MARIA ANDRÉ BOLINI
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Soybean Oil ◽  
Free Fatty Acids ◽  
Pore Diameter ◽  
Ceramic Membranes ◽  
Sensory Acceptance ◽  
Crude Soybean Oil ◽  
Brazilian Legislation ◽  
Deodorized Oils

Este trabalho teve como objetivo verificar se existe diferença sensorial significativa ao nível de consumidor quanto à aceitação dos atributos aroma e sabor entre o óleo de soja degomado por ultrafiltração e desodorizado e óleo de soja refinado comercial, obtido tradicionalmente. Amostras com 20 litros de miscela do óleo de soja bruto foram ultrafiltradas em membranas cerâmicas de 19 e 37 canais (comprimento de 1 m e 0,01 µm de diâmetro de poro) e desodorizadas sob nitrogênio a 230 ºC, após separação do solvente. Os óleos desodorizados obtidos mostraram coloração mais intensa com preservação de carotenóides e, em média, 0,25% de ácidos graxos livres, enquadrando-se na faixa estabelecida pela legislação brasileira (valores inferiores a 0,3% em ácido oléico). O índice de peróxido também atendeu às exigências para óleo desodorizado para fins comestíveis. As amostras obtidas não diferiram significativamente (p ≤ 0,05) entre si e nem do óleo de soja refinado disponível comercialmente. SENSORY ACCEPTANCE OF SOYBEAN OIL DEODORIZED AND DEGUMMED BY ULTRAFILTRATION Abstract This work had as objective to verify if it exists significant sensorial difference at consumers level of soybean oil degummed by ultrafiltration and comercial refined, traditionally obtained soybean oil in relation to aroma and flavor attributes. Samples with 20 L of miscella of crude soybean oil were ultrafiltrated in ceramic membranes of 19 and 37 channels (1 m lenght and 0.01 mm of pore diameter) and deodorized with nitrogen at 230ºC after solvent separation. The deodorized oils obtained showed more intense pigmentation with preservation of carotenoids and, in average, 0.25% of free fatty acids, within the range established by the Brazilian legislation (values inferior to 0.3% in oleic acid). The peroxide indice also attended the exigences for edible deodorized oils. The samples obtained didn’t differ significantly (p ≤ 0.05) among each other neither with the refined commercially available soybean oil.

Impact of Free Fatty Acids and Phospholipids on Reverse Micelles Formation and Lipid Oxidation in Bulk Oil

2013 ◽  
Vol 91 (3) ◽  
pp. 453-462 ◽  
Author(s):  
Ketinun Kittipongpittaya ◽  
Atikorn Panya ◽  
David Julian McClements ◽  
Eric A. Decker
Keyword(s):  
Fatty Acids ◽  
Lipid Oxidation ◽  
Free Fatty Acids ◽  
Reverse Micelles ◽  
Bulk Oil

scholarly journals GC/MS Analysis of Fatty Acids in Italian Dry Fermented Sausages

2015 ◽  
Vol 9 (1) ◽  
pp. 5-13 ◽  
Author(s):  
Angelo Liguori ◽  
Emilia Lucia Belsito ◽  
Maria Luisa Di Gioia ◽  
Antonella Leggio ◽  
Francesca Malagrinò ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Free Fatty Acids ◽  
Methyl Esters ◽  
Colorimetric Method ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acids Profile ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

The present investigation reports a study about the evolution, during ripening, of the fatty acid profile and the fatty acid composition in acylglycerols of three different fermented sausages industrially produced in the Calabria region (Southern Italy). Statistical analysis (ANOVA) was applied to the results obtained for the profiles to check all the differences between samples. The study comprised also an evaluation of the lipid oxidation level. All kind of sausages showed a free fatty acids profile in which the monounsaturated fatty acids were predominant, followed by saturated and polyunsaturated fatty acids. In acylglycerols, a low content in linoleic acid (approximately 2% of total methyl esters) was displayed, while that found in the free fatty acids profile was higher (approximately 17% of total FFAs). In addition, the generation of aldehydes through secondary lipid oxidation was clearly confirmed after long ripening period by classical qualitative colorimetric method supported by 1H NMR spectroscopy. The differences in fatty acids profiles observed in the free fatty acids and the acylglycerol fractions were certainly due to the high selectivity of lypase activity during the ripening.

scholarly journals Role of free fatty acids and insulin in determining free fatty acid and lipid oxidation in man.

1991 ◽  
Vol 87 (1) ◽  
pp. 83-89 ◽  
Author(s):  
L C Groop ◽  
R C Bonadonna ◽  
M Shank ◽  
A S Petrides ◽  
R A DeFronzo
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Lipid Oxidation ◽  
Free Fatty Acids
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