Influence of the operating conditions on acid degumming process in sunflower seed oil

Recommendations for Oil Extraction and Refining Process to Prevent the Formation of Monochloropropane-diol Esters in Sunflower Oil

The aim of this study was to identify the chlorine source during sunflower oil production and propose mitigation strategies in order to prevent monochloropropane-diol ester (MCPDE) formation. Whole sunflower seeds, the separated kernel, hulls, and pressed cake were studied to pinpoint the location of chlorine donors originating from the crop. Acid-water-based degumming, bleaching, cooling, and heat treatment were performed to mimic the current refining process practices. Various oil extraction and refining scenarios were tested. MCPDE and total monochloropropane-diol (MCPD) content of the heat-treated samples were determined by liquid chromatography-HRMS and by an AOCS Official method. The results show that the oil produced from crop hulls and the bleaching clay used are the strongest chlorine sources boosting the MCPDE formation. Using a mixture of pressed and solvent extracted cake oil as model, total 3-MCPD decreased by a factor of 2 when applying static cooling in combination with a washed bleaching clay.

Direct impact of commonly used dietary emulsifiers on human gut microbiota

BACKGROUND

Epidemiologic evidence and animal studies implicate dietary emulsifiers in contributing to the increased prevalence of diseases associated with intestinal inflammation, including inflammatory bowel diseases and metabolic syndrome. Two synthetic emulsifiers in particular, carboxymethylcellulose and polysorbate 80, profoundly impact intestinal microbiota in a manner that promotes gut inflammation and associated disease states. In contrast, the extent to which other food additives with emulsifying properties might impact intestinal microbiota composition and function is not yet known.

METHODS

To help fill this knowledge gap, we examined here the extent to which a human microbiota, maintained ex vivo in the MiniBioReactor Array model, was impacted by 20 different commonly used dietary emulsifiers. Microbiota density, composition, gene expression, and pro-inflammatory potential (bioactive lipopolysaccharide and flagellin) were measured daily.

RESULTS

In accordance with previous studies, both carboxymethylcellulose and polysorbate 80 induced a lasting seemingly detrimental impact on microbiota composition and function. While many of the other 18 additives tested had impacts of similar extent, some, such as lecithin, did not significantly impact microbiota in this model. Particularly stark detrimental impacts were observed in response to various carrageenans and gums, which altered microbiota density, composition, and expression of pro-inflammatory molecules.

CONCLUSIONS

These results indicate that numerous, but not all, commonly used emulsifiers can directly alter gut microbiota in a manner expected to promote intestinal inflammation. Moreover, these data suggest that clinical trials are needed to reduce the usage of the most detrimental compounds in favor of the use of emulsifying agents with no or low impact on the microbiota. Video abstract.

Comparison of acid degumming and enzymatic degumming process for Silybum marianum seed oil

BACKGROUND

In this study the effects of processing conditions of acid degumming and enzymatic degumming on the removal of phospholipids from Silybum marianum seed oil were investigated and the degumming efficiency was compared based on the phospholipid content.

RESULTS

An orthogonal array experimental design was performed to optimise the process of citric acid degumming. Based on range analysis and analysis of variance, the optimal processing conditions were determined to be a citric acid dosage of 3 g kg(-1) , a degumming temperature of 70 °C, a water addition of 40 mL kg(-1) and a degumming time of 30 min. Under these conditions the phospholipid content of degummed S. marianum seed oil was reduced from 273.0 to 128.1 mg kg(-1) . In the case of enzymatic degumming, the effects of enzyme reaction time and enzyme dosage were investigated using single-factor experiments. The optimal processing conditions were found to be an enzyme reaction time of 6 h and an enzyme dosage of 100 mg kg(-1) oil. Under these conditions the phospholipid content of degummed S. marianum seed oil was reduced to 17.95 mg kg(-1) .

CONCLUSION

The results indicated that enzymatic degumming is more effective than acid degumming.