A STUDY OF THE INFLUENCE OF CALCIUM ACETATE ON THE PROCESS OF SUNFLOWER OIL DEGUMMING

Authors

DOI:

https://doi.org/10.15421/jchemtech.v29i2.217685

Keywords:

sunflower oil, degumming, lecithin, phosphatide concentrate, phospholipid content, lecithin viscosity, calcium acetate

Abstract

The stage of degumming of vegetable oils is carried out in order to extract polar lipids – phospholipids. The efficiency of this stage depends not only on the low final content of phospholipids in the refined oil, but also on the safety of the used degumming agents, speed, easiness  of degumming and low cost of the process. The process of degumming of sunflower oil in the presence of a new degumming agent - calcium acetate has been studied. Calcium acetate (food additive E 263) is a safe substance that is completely absorbed by the human body and does not have a negative impact on the environment. Rational conditions for degumming to obtain the oil with a phospholipid content of ˂ 0.05% have been established. Rational conditions for degumming in the presence of calcium acetate have been determined. The main indicators of the quality of refined oil and lecithin obtained as a result of degumming have been investigated. They comply with the requirements of the current regulatory documents. One of the disadvantages of sunflower lecithin is its ability to be changed from a liquid to a plastic state,  namely, , to increase the viscosity during storage. The double technological effect of using calcium acetate has been proven – it is  an effective degumming agent and an additive,  is able to significantly reduce the viscosity of lecithins, obtained at the hydration stage, to the values at which they do not form plastic modification.

Author Biographies

Anastasiya А. Demydova, National Technical University «Kharkiv Polytechnic Institute»

Аssociate Professor

Department of Technology of fats and fermentation products

Fedor F. Gladkiy, National Technical University «Kharkiv Polytechnic Institute»

Professor

Department of Technology of fats and fermentation products

Olena F. Aksonova, Kharkiv State University of Food Technology and Trade

Associate Professor of the Department of Chemistry, Microbiology and Food Hygiene

Svitlana M. Molchenko, National Technical University «Kharkiv Polytechnic Institute»

Аssociate Professor

Department of Technology of fats and fermentation products

References

Robert, C., Couëdelo, L., Vaysse, C., Michalski, M.-C. (2019). Vegetable lecithins: a review of their compositional diversity, impact on lipid metabolism and potential in cardiometabolic disease prevention. Biochimie, 169, 121–132.

https://doi.org/10.1016/j.biochi.2019.11.017.

O’Donnell, V. B., Rossjohn, J., Wakelam M. J.O. (2018). Phospholipid signaling in innate immune cells. J. Clin. Invest., 128(7), 2670–2679.

https://doi.org/10.1172/JCI97944.

Gotor, A. A., Rhazi, L. (2016). Effects of refining process on sunflower oil minor components: a review. OCL, 23(2), D207. https://doi.org/10.1051/ocl/2016007.

Van Hoogevest, P. (2017). Review – An update on the use of oral phospholipid excipients. European Journal of Pharmaceutical Sciences, 108, 1–12. https://doi.org/10.1016/j.ejps.2017.07.008.

Nikolaeva, T., Rietkerk, T., Sein, A., Dalgliesh, R., Bouwman, W. G., Velichko, E., Tian, B., Van As, H., van Duynhoven, J. (2020). Impact of water degumming and enzymatic degumming on gum mesostructure formation in crude soybean oil. Food Chemistry, 311 (126017). https://doi.org/10.1016/j.foodchem.2019.126017.

Dijkstra, A. J. (2017). About water degumming and the hydration of non-hydratable phosphatides. European Journal of Lipid Science and Technology, 119(9), 1600496. https://doi.org/10.1002/ejlt.201600496.

Dijkstra A. Edible Oil Processing: Introduction to Degumming. http://lipidlibrary.aocs.org/OilsFats/content.cfm?ItemNumber=40325.

Dijkstra, A. J. (2016). Questions begging for answers (Part I) - Water degumming. Lipid Technology, 28(10–11), 165–167.

https://doi.org/10.1002/lite.201600043.

Chin, S., Ping, C., Lin, e K. (2017). Optimization of degumming parameters in chemical refining process to reduce phosphorus contents in kenaf seed oil. Sep. Purif. Technol., 188, 379–385.

Passos, R. M. dos, Ferreira, R. S. B., Batista, E. A. C., Meirelles, A. J. A., Maximo, G. J., Ferreira, M. C. ,Sampaio, K. A. (2019). Degumming Alternatives for Edible Oils and Biodiesel Production. Food and Public Health, 9(5), 139–147. https://doi.org/10.5923/j.fph.20190905.01.

More, N. S., Gogate, P. R. (2018). Ultrasound assisted enzymatic degumming of crude soybean oil. Ultrasonics Sonochemistry, 42, 805–813.

https://doi.org/10.1016/j.ultsonch.2017.12.031.

Molchenko, S. M., Demydov, I. M. (2015). [Recovering of fatty acids from soapstock using carbon dioxide]. Eastern-European Journal of Enterprise Technologies, 4, 6(76), 50–53 (in Ukrainian).

https://doi.org/10.15587/1729-4061.2015.46574.

Gunstone, F. D., Harwood, J. L., Dijkstra, A. J. (2007). The Lipid Handbook (3th ed., pp. 177–191). Boca Raton, FL: Taylor & Francis Group LLC.

More, N. S., Gogate, P. R. (2018.). Intensified degumming of crude soybean oil using cavitational reactors. J. Food Eng., 218, 33–43. https://doi.org/10.1016/j.jfoodeng.2017.08.029

Greyt W. D. (2013) Edible Oil Processing. In W. Hamm , R. J. Hamilton, G. Calliauw (Eds.). (2th ed., pp. 127-151). John Wiley & Sons, Ltd.

https://doi.org/10.1002/9781118535202.ch5.

Mortensen, A., Aguilar, F., Crebelli, R., Domenico, A. D. Frutos, M. J., Galtier, P., Gott, D., Gundert-Remy, U., Lambré, C., Leblanc, J.-C., Lindtner, O., Moldeus, P., Mosesso, P., Oskarsson, A., Parent-Massin, D., Stankovic, I., Waalkens-Berendsen, I., Woutersen, R. A., Wright, M., Younes, M., Brimer, L., Altieri, A., Christodoulidou, A., Lodi, F., Dusemund, B. (2017). Re-evaluation of lecithins (E 322) as a food additive. EFSA Journal. 15(4), e04742.

https://doi.org/10.2903/j.efsa.2017.4742.

Cerminati, S., Paoletti, L., Aguirre, A., Peirú, S., Menzella, H. G., Castelli, M. E. (2019). Industrial uses of phospholipases: current state and future applications. Applied Microbiology and Biotechnology. 103, 2571–2582. https://doi.org/10.1007/s00253-019-09658-6.

Van Nieuwenhuyzen, W., Tomás, M. C. (2008). Update on vegetable lecithin and phospholipid technologies. European Journal of Lipid Science and Technology, 110(5), 472–486.

https://doi.org/10.1002/ejlt.200800041.

Verevskyi R. M. (2006). Ukraine Patent No. 19758. Kyiv, Ukraine. Kernel Capital.

Ceci, L. N., Constenla, D. T., Crapiste, G. H. (2008). Oil recovery and lecithin production using water degumming sludge of crude soybean oils. Journal of the Science of Food and Agriculture, 88(14), 2460–2466. https://doi.org/10.1002/jsfa.3363.

Davis, P. F. (1964). US Patent No. 3357918A. United States. Central Soya Co Inc.

Aquilina, G., Bories, G., Chesson, A., Cocconcelli, P. S., de Knecht, J., Dierick, N. A., Gralak, M.A., Gropp, J., Halle, I., Hogstrand, C., Kroker, R., Leng, L.,. Puente, S., Haldorsen, A.‐K. L., Mantovani, A., Martelli, G., Mézes, M., Renshaw, D., Saarela, M., Sejrsen, K., Westendorf J. (2012). Scientific Opinion on the safety and efficacy of acetic acid, sodium diacetate and calcium acetate as preservatives for feed for all animal species. EFSA Journal, 10(2), 2571.

https://doi.org/10.2903/j.efsa.2012.2571.

Zhongbing, L., Xuemei, S., Tiantian, L., Yi, L., Xiaoyan, C., Ting, L., Lin, C., Junjie, W., Yan, L., Yun, Y., Zhirong, Z. (2019) Preparation and Characterization of the Biological Compound Effervescent Granule of Calcium Acetate. Current Pharmaceutical Biotechnology, 20(11), 934-944. https://doi.org/10.2174/1389201020666190628144637.

Bondar, A. G., Statyuha, G. A., Potyazhenko, I. A. (1980). [Experiment planning for optimization of chemical technology processes]. Kiev, USSR: Vischa shkola (in Russian).

Demydova A. O. (2020). Ukraine Patent No. 142238. Kyiv, Ukraine. National Technical University «Kharkiv Polytechnic Institute». (in Ukrainian).

Downloads

Published

2021-07-22