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

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.

Effects of Neutralization, Decoloration, and Deodorization on Polycyclic Aromatic Hydrocarbons during Laboratory-Scale Oil Refining Process

The influence of technological operations during oil refining process on polycyclic aromatic hydrocarbons (PAHs) in neutralized, bleached, and deodorized oils was investigated on the basis of laboratory-scale study. Under the best experimental conditions, benzo[a]pyrene decreased by 85.1%, 99.7%, and 40.8% in neutralized, bleached, and deodorized oils, respectively. Total of 16 analytes decreased by 55.7%, 87.5%, and 47.7%, respectively. Bleaching with activated charcoal was the most efficient procedure to reduce PAHs in crude oil. Neutralization had a modest influence on sixteen analytes; however, deodorization was only responsible for a slight decrease in the light PAHs and heavy PAHs contents. Data obtained in this study suggest that the use of activated carbon during oil refining process is highly recommended; moreover, these results provide a useful guidance for oil refining plant to reduce security risk and ensure the quality of the vegetable oil products.

ACEITAÇÃO SENSORIAL DO ÓLEO DE SOJA DEGOMADO POR ULTRAFILTRAÇÃO E DESODORIZADO

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.