Catalyst Removal after the Chemical Interesterification of Sunflower Oil with Methyl Acetate

Preparation of polyethersulfone/magnesium silicate membranes via casting and electrospinning and their application in the removal of free fatty acids from biodiesel

Due to the reversible nature of reactions in biodiesel production, a purification process is necessary for the biodiesel to meet international standards. As an effective method, dry washing has been applied in biodiesel purification for years, but it still faces limitations and challenges. In this work, a magnesium silicate (MS) was synthesized using the hydrothermal method. Two types of composite membranes were prepared by doping the prepared magnesium silicate into polyethersulfone (PES) via casting and electrospinning, respectively. Structural and physical properties of the composite membranes were characterized. The composite membranes were applied as adsorbents to remove free fatty acids (FFAs) from crude biodiesel. Adsorption isotherm and kinetic studies were performed at different temperatures (20, 40 and 60 °C). For both membranes, the obtained adsorption capacity was higher at low temperature (20 °C). Maximum adsorption capacity was found with the electrospun membrane to be 852 mg g⁻¹, calculated from the Langmuir model. Adsorption kinetics for both membranes can be well described using the pseudo-second-order model. In addition, the internal diffusion was not negligible during the adsorption process based on the intraparticle diffusion analysis. As revealed by thermodynamic study, the adsorption processes were all exothermic with a spontaneous nature. Reusability of the membrane adsorbents was evaluated, in which the electrospun membrane showed a promising performance with 94% adsorption capacity remaining over 8 cycles of adsorption and desorption.

The casted and electrospun PES composite membranes showed ideal removal performance of free fatty acids. The electrospun membrane exhibited not only high adsorption capacity but also excellent reusability over 8 times of recycling.

Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives

Trans fats are desired by the edible oil industry as they impart firmness, plasticity, and oxidative stability to oil. However, clinical trials have demonstrated the adverse effects of trans fats in food on human health and nutrition. Regulatory actions have been taken up by government and non-government bodies worldwide to eliminate the presence of trans fats in the food supply. The World Health Organization (WHO) has launched a "REPLACE" action plan to eliminate trans-fat from the global food industry by 2023. A few enabling technologies are developed to mitigate trans fats namely, trait-enhanced oils, modification in the hydrogenation process, interesterification, fractionation, blending, and oleogelation. Some of them have the drawback of replacing trans-fat with saturated fats. Interesterification and oleogelation are in-trend techniques with excellent potential in replacing trans fats without compromising the desired functionality and nutritional quality attributes. This review presents an overview of trans fatty acid for example, its dietary intake in food products, possible adverse health impact, regulations, and approaches to reduce the usage of trans fats for food application. PRACTICAL APPLICATION: The requirement for the replacement of trans fatty acids (TFAs) in food supply globally has challenged the food industry to find a novel substitute for trans fats without compromising the desired functionality and nutritional property. This review presents detailed background on trans fats, their health impacts and current trends of reformulation of oils and fats to mitigate their presence in food supply chains. Information compiled in this paper will help food scientists and technologists, chemists, food processors, and retailers as there is an urgent need to find novel technologies and substitutes to replace trans fats in processed foods.