scholarly journals Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation

2022 ◽  
Vol 51 (4) ◽  
pp. 915-929
Author(s):  
Lyubov Tereshchuk ◽  
Konstantin Zagorodnikov ◽  
Kseniya Starovoitova ◽  
Pavel Viushinskij

Introduction. Modern food science needs new research of food emulsifiers, their composition, properties and effect on the structural characteristics of emulsions. It looks for modern technological solutions on how to select proper emulsifiers and their mixes to produce emulsions with different mass fractions of fat. The research objective was to study the effect of physical and chemical indicators of surfactants on the properties of food emulsions, as well as to develop practical recommendations for the selection of surfactants for various types of products. Study objects and methods. The research featured model dairy fat emulsions and laboratory-made vegetable oil, as well as hard and soft mono- and diglycerides of fatty acids and lecithins. The emulsifiers were used to determine the melting point, fatty acid composition, iodine number, and solid triglyceride content at various temperatures. The melting point of emulsifiers was determined by fixing the melting temperature in a capillary oven. To identify the fatty acid composition, the methyl esters of fatty acids were subjected to the chromatogram method. After that, the separated components and their quantity were determined by the area of the peaks. The content of solid triglycerides in the emulsifiers was determined by the method of nuclear magnetic resonance. The hydrophilic-lipophilic balance was obtained from the manufacturer's specifications. Results and discussion. The solid mono- and diglycerides appeared to have a high content of stearic and palmitic acids. Oleic acid predominated in soft monoglycerides; unsaturated fatty acids (linolenic and oleic) also predominated in the monoglycerides/lecithin complex emulsifier. Solid monoglycerides had a high content of solid triglycerides at 35°C (82.93%), which correlated with the high melting point (80°C) and the lowest iodine number (3 mg I2/100 g) of all the samples. The optimal ratio of vegetable oil and the emulsifier was defined empirically. The emulsifiers were dissolved in refined deodorized vegetable oil at 5–7°C above the melting point of the emulsifier. The resulting ratios were between 6:1 and 10:1. The samples of creamy vegetable spreads were obtained using the studied emulsifiers and their compositions in different doses and ratios. The crystallization temperature and phase transition time were determined when studying the process of emulsion overcooling. The article introduces a list of technological and physicochemical indicators of emulsifiers: the fatty acid composition, the degree of saturation, the melting point, and the content of solid triglycerides. By finding out the physicochemical parameters of emulsifiers, producers can vary the ratio of the components of emulsifying compositions to achieve the desired properties of food emulsions. The hydrophilic-lipophilic balance also proved to be an important index since the proportion of hydrophilic and hydrophobic groups in surfactants affects the type of emulsions and makes it possible to adjust the fat content of the finished product. Conclusion. The research results can expand the theoretical foundations of food emulsions. The article contains scientifically grounded recommendations on how to select optimal surfactants. The research opens up prospects for further studies of emulsifiers and their effect on the quality of finished products.

Author(s):  
N. Chyzhanska ◽  
A. Polishchuk

Human health is largely determined by the influence of environmental factors, including the quality of foodstuff. Nutrition is one of the most important factors, so the application of modern knowledge about the energy value and fatty acid composition of basic foods, as well as the organization of a rational diet of people on this basis can significantly improve it. This article analyses data on the fatty acid composition of fat when using different feedstuffs in swine diets. The use of additives in animal diets in order to increase their productivity affects the quality of products, in particular the fatty acid composition of swine fat, which influences the physical and chemical properties and technological properties of food products. The role of saturated and polyunsaturated fatty acids in human and animal bodies, which play an extremely important role in metabolism, is described. The data on their content in fat and swine products as the main source of these substances in the human diet are summarised. The importance of a balanced intake of polyunsaturated fatty acids in the human diet is discussed, which contributes to the prevention of various diseases, and a review of the results of studies on the effect of various feedstuffs on the fatty acid composition of swine products is given, since the content of individual fatty acids that are not synthesised in the animal body is affected by feed quality and the presence of fatty acids in lipids of feed, which determine the quality of human foods.


2019 ◽  
Vol 9 (12) ◽  
pp. 2552 ◽  
Author(s):  
Labdelli ◽  
Zemour ◽  
Simon ◽  
Cerny ◽  
Adda ◽  
...  

Pistacia atlantica, which belongs to the Anacardiaceae family, is an important species for rural people in arid and semi-arid areas. The fruit, rich in oil, is used in traditional medicine for the treatment of various diseases. The oil extracted from this species growing in a northern area of Algeria and its fatty acid composition were previously studied. However, the largest areas where this species is present (traditional cultivation) is located in southern Algeria. Moreover, studies on oil fatty acid composition and essential oil were always conducted separately. This study was performed in order to assess the fatty acid and volatile organic compound composition of P. atlantica vegetable oil. The seeds were collected randomly from Djelfa (300 km South of Algiers, Algeria). Oil content and fatty acid composition were determined by Soxhlet extraction. The seeds contained high concentrations of oil (32–67%). The major fatty acids were oleic (39–49%), linoleic (23.6–31%), and palmitic (21.3–26.6%) acids. The ratio of polyunsaturated fatty acids (PUFA) to saturated fatty acids (SFA) indicated that the content of unsaturated fatty acids was approximately three times higher than that of SFA. This ratio is widely used in epidemiological studies and research on cardiovascular diseases, diabetes, and metabolic syndrome. The ratios of -acids, i.e., -9/-6 and -6/-3, were 1.3–2 and 18.5–38.3, respectively. Crushed seeds were analyzed by headspace solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry. More than 40 compounds were identified, mainly monoterpenes (C10H16), such as α-terpinene and terpinolene, but also sesquiterpenes (C15H24) at lower levels. The value of this species as a source of healthy oil rich in -3 acid and its effects on cardiovascular disease risk are discussed.


HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 563d-563
Author(s):  
Chana Phromtons ◽  
J. O. Garner

Storage roots of `Beauregard' and Centennial' were analyzed for total fatty acid composition and fatty acid composition by lipid class. The glycolipid, monagalactosyldiglycerol, may have been involved in chilling tolerance of `Beauregard' storage roots. This lipid had over 70 percent low-melting point fatty acids, mostly linoleic acid and linolenic acid. No consistent differences in the composition of phospholipids could be related to the chilling responses of the two sweetpotato cultivars.


1985 ◽  
Vol 54 (03) ◽  
pp. 563-569 ◽  
Author(s):  
M K Salo ◽  
E Vartiainen ◽  
P Puska ◽  
T Nikkari

SummaryPlatelet aggregation and its relation to fatty acid composition of platelets, plasma and adipose tissue was determined in 196 randomly selected, free-living, 40-49-year-old men in two regions of Finland (east and southwest) with a nearly twofold difference in the IHD rate.There were no significant east-southwest differences in platelet aggregation induced with ADP, thrombin or epinephrine. ADP-induced platelet secondary aggregation showed significant negative associations with all C20-C22 ω3-fatty acids in platelets (r = -0.26 - -0.40) and with the platelet 20: 5ω3/20: 4ω 6 and ω3/ ω6 ratios, but significant positive correlations with the contents of 18:2 in adipose tissue (r = 0.20) and plasma triglycerides (TG) (r = 0.29). Epinephrine-induced aggregation correlated negatively with 20: 5ω 3 in plasma cholesteryl esters (CE) (r = -0.23) and TG (r = -0.29), and positively with the total percentage of saturated fatty acids in platelets (r = 0.33), but had no significant correlations with any of the ω6-fatty acids. Thrombin-induced aggregation correlated negatively with the ω3/6ω ratio in adipose tissue (r = -0.25) and the 20: 3ω6/20: 4ω 6 ratio in plasma CE (r = -0.27) and free fatty acids (FFA) (r = -0.23), and positively with adipose tissue 18:2 (r = 0.23) and 20:4ω6 (r = 0.22) in plasma phospholipids (PL).The percentages of prostanoid precursors in platelet lipids, i. e. 20: 3ω 6, 20: 4ω 6 and 20 :5ω 3, correlated best with the same fatty acids in plasma CE (r = 0.32 - 0.77) and PL (r = 0.28 - 0.74). Platelet 20: 5ω 3 had highly significant negative correlations with the percentage of 18:2 in adipose tissue and all plasma lipid fractions (r = -0.35 - -0.44).These results suggest that, among a free-living population, relatively small changes in the fatty acid composition of plasma and platelets may be reflected in significant differences in platelet aggregation, and that an increase in linoleate-rich vegetable fat in the diet may not affect platelet function favourably unless it is accompanied by an adequate supply of ω3 fatty acids.


Author(s):  
Mohamed Haniff Hanafy Idris ◽  
Yanty Noorzianna Manaf ◽  
Mohd Nasir Mohd Desa ◽  
Amalia Mohd Hashim ◽  
Muhamad Shirwan Abdullah Sani ◽  
...  

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 941
Author(s):  
Ewa Szpunar-Krok ◽  
Anna Wondołowska-Grabowska ◽  
Dorota Bobrecka-Jamro ◽  
Marta Jańczak-Pieniążek ◽  
Andrzej Kotecki ◽  
...  

Soybean is a valuable protein and oilseed crop ranked among the most significant of the major crops. Field experiments were carried out in 2016–2019 in South-East Poland. The influence of soybean cultivars (Aldana, Annushka), nitrogen fertilizer (0, 30, 60 kg∙ha−1 N) and inoculation with B. japonicum (control, HiStick® Soy, Nitragina) on the content of fatty acids (FA) in soybean seeds was investigated in a three-factorial experiment. This study confirms the genetic determinants of fatty acid composition in soybean seeds and their differential accumulation levels for C16:0, C16:1, C18:1n9, C18:2, C18:3, and C20:0 as well saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids. Increasing the rate from 30 to 60 kg ha−1 N did not produce the expected changes, suggesting the use of only a “starter” rate of 30 kg ha−1 N. Inoculation of soybean seeds with a strain of Bradyrhizobium japonicum (HiStick® Soy, BASF, Littlehampton, UK and Nitragina, Institute of Soil Science and Plant Cultivation–State Research Institute, Puławy, Poland) is recommended as it will cause a decrease in SFA and C16:0 acid levels. This is considered nutritionally beneficial as its contribution to total fatty acids determines the hypercholesterolemic index, and it is the third most accumulated fatty acid in soybean seeds. The interaction of cultivars and inoculation formulation on fatty acid content of soybean seeds was demonstrated. An increase in the value of C16:0 content resulted in a decrease in the accumulation of C18:1, C18:2, and C18:3 acids. The content of each decreased by almost one unit for every 1% increase in C16:0 content. The dominant effect of weather conditions on the FA profile and C18:2n6/C18:3n3 ratio was demonstrated. This suggests a need for further evaluation of the genetic progress of soybean cultivars with respect to fatty acid composition and content under varying habitat conditions.


Sign in / Sign up

Export Citation Format

Share Document