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

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.

Polyunsaturated Fatty Acid Fractionation from Crude Palm Oil (CPO)

Biodiesel is a fuel derived from vegetable oil. One of the vegetable oils that can be used in the manufacture of biodiesel is Crude Palm Oil (CPO). High-quality biodiesel must have a low iodine number and a high oxidation stability. This can be achieved if CPO does not contain polyunsaturated fatty acids (PUFA). It follows that in order to produce high-quality biodiesel, palm oil that contains high saturated fatty acids but that does not contain PUFA is needed. Therefore, it is necessary to fractionate PUFA with saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). The purpose of this study was to separate PUFA in the form of linoleic acid from CPO and to determine the best conditions in the separation process to produce fatty acids with low iodine numbers. Fractionation was carried out at temperatures of 30 °C and 35 °C, with an extraction time of 3 h and 4 h, and with ratios of CPO and solvent of 1:2 and 1:3 (v/v). The solvents used were n-heptane and DMSO (dimethyl sulfoxide). The results showed that linoleic acid could be separated from CPO using the fractionation method with the best conditions at a temperature of 35 °C, an extraction time of 4 h, a ratio of CPO and solvent of 1:3, an iodine number of 40.78766, and an oxidation stability of 19.03593 h. GC-MS analysis proved that the fractionated CPO did not contain linoleic acid. The lower the iodine number was, the higher the oxidation stability was.

KAJIAN PENURUNAN KADAR BESI (FE) PADA AIR SUMUR GALI MENGGUNAKAN METODE FILTRASI DENGAN VARIASI BESARAN BILANGAN IODINE PADA KARBON AKTIF

<p>Dermonganti hamlet, Ketitang village, Jumo Sub-distric, Temanggung distric is the area which most of the people use dug well water. The result from the three parameters that are tested. They are TDS, Ph, and iron rate (Fe) that is obtain from the result of iron rate (Fe) 2,56mg/l, 2,525mg/l 2,69 mg/L. The result is more than 1 mg/l means that exceeding the quality standards of maximum limit from the regulation of Minister of Health of the Indonesian Republic number 32 in the year 2017. So, dug well water processing is required through the filtration to reduce iron rate (Fe). The research used a tubular filtration contains a filter media that are sands, pumice, active carbon that have the magnitude of each iodine is 650mg/l, 800mg/l, 1000mg/l with each filter media thickness is 30cm. Parameter reviewed is iron rate (Fe). The processing is carried out with contact time 1 hour, 2 hours, 3hours for every variation. Data analysis used are regression analysis and Anova test. The result of filtration shows the highest removal value of iron rate (Fe) occurs to the 1 unit filtration with 1 hour contact time. The iron rate removal score (Fe) at 1 hour used filter 1 with the sand, pumice and active carbon as filter medias with the iodine number 1000mg/g with the percentage 59,17%. The greater its iodine number of activated carbon shows the increasing value of removal iron rate content.</p><strong>Key words:</strong> Iodine number, Filtration, Iron rate.

IMPROVEMENT OF THE BIOLOGICAL EFFECTIVENESS OF FAT FROM THE LIVER OF THE BLACK SEA SHARK-KATRAN

Для стабилизации показателя биологической эффективности исследована возможность повышения количества полиненасыщенных жирных кислот (ПНЖК) за счет снижения количества насыщенных жирных кислот (НЖК) в жирнокислотном составе жира из печени черноморской акулы-катрана в летний период вылова (с мая по октябрь). С целью повышения содержания омега-3 ПНЖК в продукте применен способ винтеризации. Кристаллизацию жира из печени акулы-катрана проводили в специальном охладителе при температуре от 0 до –5°С. Во время охлаждения жир медленно перемешивали (скорость вращения мешалки 20–25 об/мин) для равномерного охлаждения по всему объему. Полная кристаллизация НЖК при этих условиях проходила за 5–6 ч. Охлажденный жир немедленно направляли на осадительную центрифугу. В качестве параметров оптимизации процесса были выбраны: качество жира – прозрачность при температуре 15°С и степень ненасыщенности – йодное число жира. Установлено, что факторами, существенно влияющими на йодное число и органолептические показатели жира, являются: температура охлажденного жира, продолжительность центрифугирования, число оборотов барабана центрифуги. Для моделирования значений йодного числа и органолептического показателя в области изменения указанных факторов применена схема полного факторного двухуровневого эксперимента, в результате которого определены натуральные значения факторов, отвечающие наилучшему значению показателя качества жира: температура охлаждения жира –4°С, продолжительность центрифугирования 30 мин, частота вращения барабана центрифуги 6000 об/мин. Общая ненасыщенность жидкой фракции возросла с 122,2–138,0 до 131,0–145,0% йодного числа жира. Полученный очищенный жир был прозрачен, имел светло-желтый цвет, низкие значения кислотного и перекисного чисел. Содержание ПНЖК в полученном продукте увеличилось на 10–30%. Содержание неомыляемых веществ в нем, в том числе биологически активных веществ алкилглицеролов, при этом не снизилось. Биологическая эффективность жира увеличилась с 0,6 до 0,9. To stabilize the increased biological effectiveness the possibility of increasing the amount of polyunsaturated fatty acids (PUFA) by reducing the amount of saturated fatty acids (SFA) in the fatty acid composition of fat from the liver of the black sea shark-katran in the summer fishing period (May – October) is investigated. With the aim of increasing the content of omega-3 PUFA in the product method of winterization was applied. Crystallization of fat from the liver of sharks-katran dogfish was conducted in a special chiller with temperature from 0 to –5°C. During cooling, the fat is slowly stirred (speed of rotation of the mixer 20–25 rpm) for uniform cooling throughout. Full crystallization of SFA under these conditions was held for 5–6 h. The cooled fat was immediately sent to precipitating in the centrifuge. Quality of fat – transparency at a temperature of 15°C and unsaturation – iodine number of fat was selected as the optimization parameters of the process. It is established that: the temperature of the refrigerated fat, the duration of centrifugation, the number of drum rotations of the centrifuge are factors that significantly affect the iodine number and the organoleptic indicators of fat. Scheme two-level full factorial experiment was applied for modeling the values of iodine number and organoleptic indicator in changing these factors. Natural values of factors corresponding to the best value of indicator of the quality of the fat: temperature of cooling fat –4°C, duration of centrifugation 30 min, and the speed of rotation of the drum centrifuge 6000 rpm were determined in the experiment. The result of this treatment, the total unsaturation of the liquid fraction increased from 122,2–138,0 up to 131,0–145,0% of iodine number. The purified obtained fat was transparent, had a light yellow color, low acid value and peroxide values. In the obtained product the content of PUFA increased by 10–30%. The content of unsaponifiables in it, including biologically active substances alkylglycerols, was not decreased. The biological effectiveness of fat increased from 0,6 to 0,9.

STABILIZATION OF LEACHATE IN AGGREGATES MADE WITH PLASTIC FROM WEEE

A recycled plastic aggregate (RPA) was developed using the core-shell strategy, where the core is the plastic fraction of Waste of Electrical and Electronic Equipment (WEEE) and a cement matrix with stabilizing additives acts as the shell. The amount of brominated flame retardant (mainly tetrabromobisphenol-A) leached in curing water of RPAs was quantified using extraction with an organic solvent and gas chromatography methods (CG-FID). A clear relationship can be established between the characteristics of the stabilizing additive used and the amount of tetrabromobisphenol-A and bisphenol-A leached. The additive used was activated carbon, which in a manufacture scale may be provided by different suppliers with different mesoporous characteristics, which can be easily determined by the iodine number. The analysis proposed can be an effective way to determine if a particular activated carbon can be used as stabilizing additive in the production of RPAs with the developed technology.

Activated Carbon Producing from Young Coconut Coir and Shells to Meet Activated Carbon Needs in Water Purification Process

Young Coconut products have many benefits for society as for drinks and medicine, and it produces young Coconut shells and coir waste. The contents of cellulose and carbon elements are interesting to be utilized to be activated carbon. This research aimed to know the activator concentration of hydroxide potassium chemical and heating physical with microwave electrical power to produce activated carbon products. This research was conducted in laboratory experiments with chemical and physical activation methods, measuring proximate and iodine product numbers. The result showed that activated carbon from young Coconuts shells and coir with activation process used chemical activation and produced activated carbon products that met SNI standard number 06-3730-1995. Iodine number of activated carbons was in the range of 1776.60 mg/g – 2220.75 mg/g, iodine number as more than 23.5% of SNI Standard.

Epoxidation of Palm Olein as Base Oil for Calcium Complex Bio Grease

The development of palm oil bio grease aimed to substitute grease made from petroleum with a material that is more environmentally friendly. The enhancement of bio grease characteristics can be performed by chemical synthesis. This research aimed to obtain best mole ratio of palm olein and H2O2 in the epoxidation process, and to analyze the physical characteristics of the bio grease products. This process used acetic acid and H2O2 with mole ratio variations of olein and H2O2 of 1: 3, 1: 6, and 1: 9. The mole ratio was selected based on the analysis of iodine and oxiran numbers, which was then processed into bio grease with the addition of calcium stearate and calcium acetate. Epoxidized olein with a mole ratio of olein and H2O2 of 1: 9 was selected because it achieved the highest average oxiran number (0.99), the lowest iodine number (33.09), and it was based on ANOVA and LSD tests. The higher the oxiran number, the more epoxide compounds produced. Low iodine number indicated low unsaturation in fatty acids. The peroxy acid used in the epoxidation process reacted with unsaturated compounds, so that the lower iodine number in the epoxidized olein produced more epoxide compounds. Bio grease had a light cream color, density of 0.96 g/cm3, viscosity of 31,280 mPa.s, unworked penetration of 438 (0.1 mm), worked penetration of 443 (0.1 mm), dropping point < 26°C, corrosion resistance of 2c and NLGI number 00.

Silver(I) Ion Removal Efficiency of Activated Carbon Prepared from Terminalia-bellerica (Barro) Seed Stone

Phosphoric acid-activated Terminalia-bellerica (Barro) seed stone powder was carbonized in a muffle furnace at three different temperatures (300, 400, and 500oC). The activated carbons (BAC-300, BAC-400, and BAC-500) were characterized by using Fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), methylene blue number, and iodine number. The iodine number (357 mg/g) and specific surface area (537 m2/g) were a maximum for BAC-400. The BACs followed Langmuir adsorption isotherm and the maximum methylene blue adsorption capacity was 212.77 mg/g. The silver ion removal efficiency was a maximum at pH 6, 3 mg/L of adsorbent dose, and 20 mg/L of silver ion concentration. The BAC-400 could adsorb 40 % of silver ion within 5 mins with the initial Ag(I) ion concentration of 20 mg/L and an adsorbent dose of 1 mg/L. The percentage of adsorption enhanced to 100% with the increment of adsorbent doseto3 g/L.The adsorption kinetics of silver (I) ion on BAC-400 was well fitted to pseudo-second-order kinetics suggesting the chemisorption of silver ions. All the results attributed that low-cost viable adsorbent can be prepared from Barro seed stone for the efficient removal of silver ion from aqueous solution.

The Bay Leaves Active Compounds and Its Lipid Oxidative Inhibition Activity in Bulk Cooking Oil

Cooking oil is one of the basic human needs. Improving the quality of bulk cooking oil is necessary because it is related to economic reason. The bulk cooking oil have a lower price than brand package oil, of course. Based on these reasons, research is needed on the use of antioxidants to improve the quality of bulk cooking oil. This study aims to identify the phytochemicals of bay leaves extract through TOF profiling, analysis of iodine number and acid number of bay leaves extract against bulk cooking oil. TOF profiling was carried out to see whether bay leaves had chemical compounds that supported antioxidant activity which had an impact on the inhibition of fat oxidation. The research consisted of 4 stages: 1) extraction and fractionation of bay leaves, 2) TOF profiling of bay leaves extract, 3) application of bay leaves extract to bulk cooking oil, 4) analysis of iodine and acid numbers. Profiling TOF of the bay leaves extract showed 3 peaks : C6H13NO5 (cyclohexanol, galactose, and fructose derivatives), C11H14O5 (pyran and furan), andC11H19NO3 (morpholine derivate). According to SNI, the acid value maximum 0.6 mg KOH/g. Iodine value minimum is 45 g I2/ 100 mL (SNI 3741 : 2013). Based of this data standart, this study recommended use bay leaves extract in concentration 0.80%. The addition of bay leaves extract as much as 0.80% showed an iodine number of 48.2 g I2/100 mL and an acid number of 0.34 mg KOH/g where the positive control TBHQ showed an iodine number of 48.7 g I2/100 mL and an acid number of 0.19 mg KOH/g.