دورية أكاديمية

Improving the quality of microalgae DHA‐rich oil in the deodorization process using deoxygenated steam.

التفاصيل البيبلوغرافية
العنوان: Improving the quality of microalgae DHA‐rich oil in the deodorization process using deoxygenated steam.
المؤلفون: Yin, Fengwei, Sun, Xiaolong, Zheng, Weilong, Luo, Xi, Peng, Chao, Jia, Qiang, Fu, Yongqian
المصدر: Journal of Food Processing & Preservation; Aug2020, Vol. 44 Issue 8, p1-8, 8p
مصطلحات موضوعية: DEODORIZATION, VEGETABLE oils, UNSATURATED fatty acids, EDIBLE fats & oils, DOCOSAHEXAENOIC acid, DOUBLE bonds
مستخلص: Deodorization is an important process step for ensuring the quality of the final refined oils. This work presents a simple deodorization method for improving the quality of microalgal docosahexaenoic acid (DHA)‐rich oil using deoxygenated steam. The physicochemical indices and antioxidant activity of DHA‐rich oil after deodorization were tested. The peroxide value, p‐anisidine value, acid value, and content of unsaponifiable matter of the deodorized oil were 0 meq/kg, 3.50, 0.37 mg/g, and 2.89%, respectively, meeting the current market requirements for DHA‐rich oil quality. When compared with using non‐deoxygenated steam, the peroxide value and p‐anisidine value were reduced by 100% and 66.08%, respectively. This simple method could be applied in the oil refining process, especially those containing polyunsaturated fatty acids to improve the final oils' quality. Practical applications: Microalgae DHA‐rich oil is extremely unstable and easily oxidized during processing and storage due to its high content of unsaturated double bonds. Oil refining processes are commonly applied to improve the oil quality and the deodorization is often the last and key process to decompose oxides and remove odor components. This work developed an efficient method for deodorization with a focus on the quality of microalgal DHA‐rich oil by reducing the negative influence of oxygen. The method provided in the present study offers an easy approach for the deodorization of oils that effectively reduce the peroxide value and p‐anisidine value, yielding a final product of high quality that can meet the market's demands. [ABSTRACT FROM AUTHOR]
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قاعدة البيانات: Complementary Index
الوصف
تدمد:01458892
DOI:10.1111/jfpp.14602