Influence of precursors on the formation of 3‐MCPD and glycidyl esters in a model oil under simulated deodorization conditions

To find new ways for reducing the potential of palm oil to form 3‐monochloropropane‐1,2‐diol (3‐MCPD) and glycidyl esters during refining it is helpful to know more about the influence of different precursors like diacylglycerols (DAGs) and monoacylglycerols (MAGs), lecithin, and chlorine containing compounds. After adding increasing amounts of the different precursors to a model oil obtained by removal of polar compounds from crude palm oil and heating the mixture under standardized conditions to 240°C for 2 h the contents of 3‐MCPD and glycidyl esters were analyzed according to the standard procedure of DGF C‐VI 18 (10). DAGs and MAGs were found to increase the potential of palm oil to form 3‐MCPD and glycidyl esters, but refined lecithin showed no influence. Sodium chloride as well as tetra‐n‐butylammoniumchloride (TBAC) led to higher contents of the esters. Whereas the addition of TBAC raised the amount of glycidyl esters as well as 3‐MCPD esters, sodium chloride largely raised the amount of 3‐MCPD esters. An addition of 5 mmol of sodium carbonate/kg model oil spiked with sodium chloride reduced the amount of glycidyl esters almost completely; the 3‐MCPD esters were reduced by 50%. About 1 mmol sodium hydrogen carbonate/kg oil reduced both 3‐MCPD and glycidyl esters almost completely. Practical applications : For the mitigation of the formation of 3‐MCPD esters and related compounds in refined edible oils, it is helpful to know more about the effect of different possible precursors. Using a broader data basis, it is possible to adopt the oil processing but especially the choice of the raw material to the demands of the market for lower contents of the esters in the refined products.     

Determination of 3‐MCPD esters in edible oil – methods of analysis and comparability of results

The discovery of fatty acid esters of 3‐chloropropane‐1,2‐diol (3‐MCPD) in edible oil products initiated food monitoring campaigns in many EU Member States. As the determination of 3‐MCPD esters was new to most laboratories, questions on the reliability of the produced analysis data were raised. In response to this, the Institute for Reference Materials and Measurements (IRMM) of the European Commission's Joint Research Centre (JRC) organised a proficiency test on the determination of 3‐chloropropane‐1,2‐diol esters (3‐MCPD esters) in edible oils. The aim of this proficiency test was to scrutinise the capabilities of official food control laboratories, private food control laboratories as well as laboratories from food industry to determine the 3‐MCPD esters content of edible oils. The study was carried out in accordance with “The International Harmonised Protocol for the Proficiency Testing of Analytical Chemistry Laboratories” and ISO Guide 43. The test materials dispatched to the participants were: refined palm oil, extra virgin olive oil spiked with 3‐chloropropane‐1,2‐dioleate and 3‐MCPD standard solution in sodium chloride. Altogether 41 laboratories from 11 EU Member States, Switzerland and Macedonia subscribed for participation in the study. The analysis task was to determine the 3‐MCPD esters content as total 3‐MCPD content of the test samples. Participants were free to choose their analysis methods. In total, 34 laboratories reported results to the organisers of the study. The performance of laboratories in the determination of 3‐MCPD esters in edible oils was expressed by z‐scores. About 56% of the participants performed satisfactorily in the determination of 3‐MCPD esters in palm oil and 85% for the spiked extra virgin olive oil test sample. The study revealed that the direct transesterification of the sample without the prior removal of glycidol esters might lead to strong positive bias.     

Enzymatic removal of 3‐monochloro‐1,2‐propanediol (3‐MCPD) and its esters from oils

3‐Monochloro‐1,2‐propanediol (3‐MCPD) is a contaminant in processed food well known for about 30 years. More recently, this compound has observed attendance due to its occurrence as fatty acid esters in edible oils and products derived from them. In this study, the first enzymatic approach to remove 3‐MCPD and its esters from aqueous and biphasic systems by converting it into glycerol is described. First, 3‐MCPD was converted in an aqueous system by an enzyme cascade consisting of a halohydrin dehalogenase from Arthrobacter sp. AD2 and an epoxide hydrolase from Agrobacterium radiobacter AD1 with complete conversion to glycerol. Next, it could also be shown, that the corresponding oleic acid monoester of 3‐monochloropropanediol‐1‐monooleic‐ester (3‐MCPD‐ester) was converted in a biphasic system in the presence of an edible oil by Candida antarctica lipase A to yield free 3‐MCPD and the corresponding fatty acid. Hence, also 3‐MCPD‐esters can be converted by an enzyme cascade into the harmless product glycerol. Practical applications: Since several reports have been recently published on the contamination of foods with 3‐MCPD and its fatty acid esters, there is a great demand to remove these compounds and an urgency to find useful methods for this. In this contribution, we present an easy enzymatic way to remove 3‐MCPD and its esters from the reaction media (i.e., plant oil) by converting it to the nontoxic glycerol. The method requires neither high temperature nor organic solvents.     

Determination of total 3‐chloropropane‐1,2‐diol (3‐MCPD) in edible oils by cleavage of MCPD esters with sodium methoxide

A method for the determination of total 3‐chloropropane‐1,2‐diol (3‐MCPD) in edible fats and oils was presented. 3‐MCPD was released from 3‐MCPD fatty acid esters by transesterification with NaOCH₃/methanol. After derivatization with phenylboronic acid, 3‐MCPD was determined by GC‐MS. Deuterium‐labeled 3‐MCPD was used as internal standard. In a model experiment, it was shown that acidic hydrolysis with methanol/sulfuric acid, which is normally used for the release of 3‐MCPD from its esters, can cause problems because under acidic conditions additional 3‐MCPD can be formed. No additional 3‐MCPD was formed using NaOCH₃/methanol for transesterification. Eleven samples of cold‐pressed and refined safflower oils were analyzed with this method. Levels of total 3‐MCPD were in the range from <100 up to 3200 µg/kg.     

Generation of 3‐monochloro‐1,2‐propanediol and related materials from tri‐, di‐, and monoolein at deodorization temperature

Heating tests of pure tri‐, di‐, and monoolein (TO, DO, and MO, respectively) with and without the addition of tetrabutylammonium chloride as a chloride source at 240°C revealed the characteristic reactions that generate 3‐monochloro‐1,2‐propanediol‐related materials (3‐MCPD‐RM) in each acylglycerol. 3‐MCPD‐RM were formed mainly from DO and MO, with only a small amount from TO. Glycidyl ester was the predominant class of 3‐MCPD‐RM generated from both DO and MO, and was increased continuously throughout the heating period with comparable rates in both DO and MO, which also generated 3‐MCPD esters with chloride in a short completion time with an achieved level that was fourfold higher for MO than for DO. The production of free glycidol and 3‐MCPD was confirmed only in heated MO, but not from TO and DO, in a closed heating system, although these compounds were never detected in oils heated under simulated distillation conditions using a gas stream. In a closed system, both free glycidol and 3‐MCPD were increased throughout the heating period, which differed from the esters. Since an interesterification reaction, which produced free glycerol, was observed only in heated MO, free glycerol might be one of the precursors for those free forms. For clarification, further investigation is required.     

Direct Determination of MCPD Fatty Acid Esters and Glycidyl Fatty Acid Esters in Vegetable Oils by LC–TOFMS

Analysis of MCPD esters and glycidyl esters in vegetable oils using the indirect method proposed by the DGF gave inconsistent results when salting out conditions were varied. Subsequent investigation showed that the method was destroying and reforming MCPD during the analysis. An LC time of flight MS method was developed for direct analysis of both MCPD esters and glycidyl esters in vegetable oils. The results of the LC–TOFMS method were compared with the DGF method. The DGF method consistently gave results that were greater than the LC–TOFMS method. The levels of MCPD esters and glycidyl esters found in a variety of vegetable oils are reported. MCPD monoesters were not found in any oil samples. MCPD diesters were found only in samples containing palm oil, and were not present in all palm oil samples. Glycidyl esters were found in a wide variety of oils. Some processing conditions that influence the concentration of MCPD esters and glycidyl esters are discussed.     

Factors Impacting the Formation of 3-MCPD Esters and Glycidyl Esters During Deep Fat Frying of Chicken Breast Meat

The effect of the frying temperature, frying duration and the addition of NaCl on the formation of 3‐monochloropropane‐1,2‐diol (3‐MCPD) esters and glycidyl esters (GE) in palm olein after deep frying was examined in this study. The eight frying systems were deep‐fat frying (at 160 and 180 °C) of chicken breast meat (CBM) (with 0, 1, 3 and 5% sodium chloride, NaCl) for 100 min/day for five consecutive days. All oil samples collected after each day were analyzed for 3‐MCPD ester, GE, and free fatty acid (FFA) contents, specific extinctions at 232 and 268 nm (K₂₃₂ and K₂₆₈), p‐anisidine value (pA), and fatty acid composition. There was a significant (p < 0.05) decrease in the 3‐MCPD esters and a significant (p < 0.05) decrease in the GE with the increasing of the frying duration. There were significant (p < 0.05) increases in the 3‐MCPD esters formed when the concentration of NaCl increased from 0 to 5%. The addition of NaCl to the CBM during deep frying had no significant effect on the GE generation. The FFA contents, K₂₃₂ and K₂₆₈ and pA showed that all the frying oils were within the safety limit.     

A Rapid Method for Simultaneous Analysis of Lignan and γ‐Tocopherol in Sesame Oil by Using Normal‐Phase Liquid Chromatography

A novel method for rapid and simultaneous analysis of three lignans and γ‐tocopherol in sesame oil has been established based on a one‐step solvent extraction followed by normal‐phase liquid chromatography. The briefness of the experimental procedure, use of 5 mL of n‐hexane/isopropanol (98:2, v/v) for extraction without any further cleanup process, short analysis time (10 min), and excellent sensitivity and selectivity demonstrated the advantages of this practical and efficient method. All the analytes exhibited satisfactory recoveries ranging from 95.4 to 103.4% at three spiked levels, with the relative SD ranging from 1.1 to 4.4%. The limits of quantitation of this method for four analytes were in the range of 0.3–1.0 μg g^?1. The validated method was successfully applied to the coinstantaneous determination of lignan and γ‐tocopherol in five real sesame oil samples. Furthermore, the results of this study were compared with previously reported method and standard method.     

Influence of milling conditions on the α‐tocopherol content of Picual olive oil

The aim of this study was to estimate the α‐tocopherol content in Picual extra‐virgin olive oils obtained from the 2004/2005 harvesting season and to evaluate the influence that different extraction processes and sample handling had on the final vitamin E content in the oils. A new experimental oil extraction carried out at 9 °C enabled us to obtain encouragingly high quantities of α‐tocopherol with an average quantity reaching 341.34 ± 50.17 mg/L (n = 13), with significant differences among the same oil types produced from the traditional two‐phase system at low (9 °C, p <0.01) and moderate (21.5 °C, p <0.001; 33 °C, p <0.0001) temperatures. The temperature at which extraction was carried out should be considered as a major factor to be taken into account. Additionally, we also developed a precise method for the extraction of α‐tocopherol from olive oil samples, which enables high recovery (96 ± 2%) for use in subsequent HPLC/DAD/fluorescence quantification.     

Effect of diluents on the crystallization behavior of poly(4‐methyl‐1‐pentene) and membrane morphology via thermally induced phase separation

The effect of diluents on polymer crystallization and membrane morphology via thermally induced phase separation(TIPS) were studied by changing the composition of the mixed‐diluents systematically, in the system of poly(4‐methyl‐1‐pentene) (TPX)/dibutyl‐phthalate (DBP)/di‐n‐octyl‐phthalate (D‐n‐OP) with TPX concentration of 30 wt %. The TPX crystallization was observed with differential scanning calorimetry (DSC) and wide angle X‐ray diffraction (WAXD). The membranes were characterized with scanning electron microscopy (SEM), porosity, and pore size measurement. As the content of D‐n‐OP increased in mixed‐diluents, the solubility with TPX increased, inducing the phase separation changing from liquid–liquid phase separation into solid–liquid phase separation, which changed the membrane morphology and structure. When the ratios of DBP to D‐n‐OP were 10 : 0, 7 : 3; 5 : 5, and 3 : 7, membranes were formed with cellular structure and well connected pores, while the ratio was 0 : 10, discernable spherulities were found with not well‐formed pore structure. The effect of composition of the mixed‐diluents on membrane morphology was more remarkable in TPX/dioctyl‐sebacate (DOS)/dimethyl‐phthalate (DMP) system, since good cellular structure was formed when the ratios of DOS to DMP were 10 : 0, 7 : 3, while spherulites were observed when 5 : 5. Dual endotherm peaks behavior on DSC melting curves emerged for all the samples in this study, which was attributed to the special polymer crystallization behavior, primary crystallization, and secondary crystallization occurred when quenching the samples. As the content of D‐n‐OP increased, the secondary crystallization enhanced which induced the first endotherm peak on DSC melting curves moving to a lower temperature and the broadening of the overall melting peak, as well as the increasing of the overall crystallinity. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008     

Application of Indirect Enzymatic Method for Determinations of 2-/3-MCPD-Es and Gly-Es in Foods Containing fats and Oils

Because of the potential health risks, fatty acid esters of 3‐chloro‐1,2‐propanediol (3‐MCPD‐Es), 2‐chloro‐1,3‐propanediol (2‐MCPD‐Es) and glycidol (Gly‐Es) in foods are drawing the attention of public health authorities. To assess applicability of the rapid indirect method developed earlier by using a Candida rugosa lipase for the analyses of refined fats and oils was applied to the analyses of various foods. Mayonnaise, vegetable oil margarine and fat spread could be analyzed with the hydrolysis condition of 30 min at room temperature. Analyses of 3‐MCPD‐Es in margarines and fat spreads containing milk fat could be analyzed by increasing the hydrolysis temperature to 40 °C. The results in a mayonnaise, four fat spreads and five margarines analyzed by the enzymatic method were 0.10–0.98 mg/kg for 3‐MCPD, 0.05–0.41 mg/kg for 2‐MCPD and 0.15–0.59 mg/kg for Gly, and correlated well with the results obtained by AOCS Cd 29a with Cd 30–15 with slopes of 0.99–1.13, and R²s of 0.87–0.99. Further, by adding a simple fat extraction step using a solvent mix at 60 °C, foods high in protein and carbohydrate, such as infant formulas, could also be successfully analyzed with >90 % recovery in 1 day. Because the enzymatic method requires only 30 min for hydrolysis, the method is considered suitable for routine analyses of 2‐/3‐MCPD‐Es and Gly‐Es in foods.     

Fatty acid esters of glycidol in refined fats and oils

Discrepancies in the analysis of 3‐chloropropane‐1,2‐diol (3‐MCPD) esters can be explained by the hypothesis that in some refined oils significant amounts of fatty acid esters of glycidol (glycidyl esters) are present in addition to 3‐MCPD esters. Glycidyl esters were separated from triacylglycerols by gel permeation chromatography (GPC) and detected by gas chromatography‐mass spectrometry (GC‐MS). Six samples of palm oil and palm oil‐based fats were analyzed by GPC and GC‐MS. In chromatograms of all samples, significant peaks, retention time and mass spectra in conformity with self‐synthesized glycidyl palmitate and glycidyl oleate were detectable. Quantification of individual glycidyl esters was not possible because of a lack of pure standards. Concentration of ester‐bound glycidol in different samples of fats and oils was estimated using an indirect difference method. Glycidyl esters could be detected only in refined, but not in crude or native, fats and oils. The highest concentrations were detected in palm oil and palm oil‐based fats. In a palm oil sample, glycidyl ester concentration varied according to different deodorization parameters, temperature, and time, while 3‐MCPD ester concentration was relatively constant, indicating that mitigation of glycidyl esters possibly may be achieved by optimizing refining parameters.     

Dynamic mechanical properties of polystyrene‐block‐poly[ethylene‐co‐(ethylene‐propylene)]‐block‐polystyrene triblock copolymer/hydrocarbon oil blends

Blend systems of polystyrene‐block‐poly(ethylene‐co‐(ethylene‐propylene))‐block‐polystyrene (SEEPS) triblock copolymer with three types of hydrocarbon oil of different molecular weight were prepared. The E″ curves as a function of temperature exhibited two peaks; one peak at low temperature (? ?50°C), arising from the glass transition of the poly[ethylene‐co‐(ethylene‐propylene)] (PEEP) phase and a high temperature peak (? 100°C), arising from the glass transition of the polystyrene (PS) phase. The glass transition temperature (T_g) of the PEEP phase shifted to lower temperature with increasing oil content. The shifted T_g depended on the types of oil and was lower for the low molecular weight oil. The T_g of PS phase of the present blend system, were found to be constant and independent of the oil content, when molecular weight of the oil is high. However, for the lower molecular weight oil, the T_g of the PS phase also shifted to lower temperatures. This fact indicates that the oil of high molecular weight is merely dissolved in the PS phase. The E′ at (75°C, at which temperature both of PEEP and PS phases are in glassy state, was found to be independent of oil content. In contrast, at 25°C, at which temperature the PEEP phase is in rubbery state, the E′ decreased sharply with increasing oil content. This result indicates that the hydrocarbon oil was a selective solvent in the PEEP phase. It mainly dissolved in the PEEP phase, although slightly dissolved into the PS phase as well, when molecular weight of oil is low. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2011     

Poly(vinyl pyrrolidone‐co‐vinyl acetate)‐graft‐poly(ε‐caprolactone) as a compatibilizer for cellulose acetate/poly(ε‐caprolactone) blends

Poly(vinyl pyrrolidone‐co‐vinyl acetate)‐graft‐poly(ε‐caprolactone) (PVPVAc‐g‐PCL) was synthesized by radical copolymerization of N‐vinyl‐2‐pyrrolidone (VP)/vinyl acetate (VAc) comonomer and PCL macromonomer containing a reactive 2‐hydroxyethyl methacrylate terminal. The graft copolymer was designed in order to improve the interfacial adhesiveness of an immiscible blend system composed of cellulose acetate/poly(ε‐caprolactone) (CA/PCL). Adequate selections of preparation conditions led to successful acquisition of a series of graft copolymer samples with different values of molecular weight ( ), number of grafts (n), and segmental molecular weight of PVPVAc between adjacent grafts (M_n (between grafts)). Differential scanning calorimetry measurements gave a still immiscible indication for all of the ternary blends of CA/PCL/PVPVAc‐g‐PCL (72 : 18 : 10 in weight) that were prepared by using any of the copolymer samples as a compatibilizer. However, the incorporation enabled the CA/PCL (4 : 1) blend to be easily melt‐molded to give a visually homogeneous film sheet. This compatibilizing effect was found to be drastically enhanced when PVPVAc‐g‐PCLs of higher and M_n (between grafts) and lower n were employed. Scanning electron microscopy revealed that a uniform dispersion of the respective ingredients in the ternary blends was attainable with an assurance of the mixing scale of several hundreds of nanometers. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009     

Preparation of stearidonic acid‐enriched triacylglycerols from Echium plantagineum seed oil

HPLC analysis of Echium plantagineum seed oil shows a complex triacylglycerol (TAG) profile. TAG species were separated on an analytical scale by HPLC and their fatty acid (FA) composition is reported. GLC analyses showed that some TAG fractions reached a stearidonic acid (SDA, 18:4n‐3) percentage significantly higher than that in the original oil. TAG separation on a bigger scale was also essayed, by means of a gravimetric normal‐phase chromatographic column, using silver ion‐silica gel as stationary phase. Gradient elution with solvents of increasing polarity was applied, allowing the separation of valuable TAG species containing γ‐linolenic acid (GLA, 18:3n‐6), α‐linolenic acid (ALA, 18:3n‐3) and SDA as the main constituents (more than 85% of the total FA). An enzymatic hydrolysis reaction showed the distribution of FA in the isolated species of TAG. SDA was the major FA in the sn‐2 position (more than 50% of total FA), followed by ALA (19%) and GLA (18.5%).     

Rheological Properties of Wormlike Micelles Formed in Aqueous Systems of 3‐Alkoxy‐2‐hydroxypropyl Trimethyl Ammonium Bromides in the Presence of Sodium Octanoate

The rheological properties of aqueous systems composed of each of the four homologous cationic surfactants (3‐alkoxy‐2‐hydroxypropyl trimethyl ammonium bromides, C_nHTAB, n = 12, 14, 16 and 18) in the presence of an anionic surfactant, sodium octanoate (SO), have been studied by using steady state and frequency sweep rheological measurements. The effects of surfactant concentration, hydrophobic chain length and temperature were investigated. In C₁₄HTAB solution, the viscosity shows shear thinning in the concentration range of C_C14HTAB >320 mmol/kg. Addition of SO promotes the micellar growth and results in the generation of wormlike micelles. Zero‐shear viscosity (η₀) of the binary surfactant system exhibits a maximum point in the investigated concentration range, suggesting the interaction between C₁₄HTAB and SO molecules is strongest at the optimal ratio of C₁₄HTAB with SO. The decrease in viscosity was attributed to be the transition from entangled wormlike micelles to branching micelles after the maximum point, cryo‐TEM images revealed the changes in the structure of the wormlike micelles.     

Recovery of lipase by adsorption at the n‐hexadecane–water interface

A novel separation process based on the hydrophobic adsorption at the n‐hexadecane–water interface was developed for the recovery of Acinetobacter radioresistens lipase from a pre‐treated fermentation broth. In a mixture containing water, lipase and n‐hexadecane, a water‐in‐oil emulsion was formed when the n‐hexadecane‐to‐water ratio (o/w ratio) was larger than 3, and a large amount of lipase was found to be adsorbed at the interface. Compared with the oil‐in‐water emulsion (occurring when o/w ratio < 3), the water‐in‐oil emulsion generated smaller droplets and larger interfacial area, and was more stable. The harvested emulsion phase could be centrifuged to give an aqueous, concentrated lipase solution. Adsorption of lipase at the interface could be described by the Langmuir isotherm. For lipase concentrations ranging from 8.4 to 87.2 U cm^?3, a single‐stage adsorption resulted in a six‐ to four‐fold concentration and 16–45% activity recovery, where lipase concentration was the dominant factor. A method using data from a single‐stage adsorption to predict multiple‐stage operation was described, and the agreement between the experimental and the predicted results was good. To improve the enzyme recovery, a multiple‐run adsorption process was proposed. The use of salts enhanced the hydrophobic interaction between lipase and n‐hexadecane. Advantages of the proposed process include simple operation, low operational cost, environmentally friendly, no requirement for pre‐concentration of the enzyme solution, and negligible enzyme denaturation. Copyright © 2003 Society of Chemical Industry     

Binuclear Iron(III) Phthalocyanine(μ‐Oxodimer)‐Catalyzed Oxygenation of Aromatic Hydrocarbons with Iodosylbenzene Sulfate and Iodosylbenzene as the Oxidants

Two binuclear iron(III) phthalocyanine‐(μ‐oxodimer) complexes were tested in catalytic oxygenation reactions of several aromatic hydrocarbons using iodosylbenzene (PhIO)_n or oligomeric iodosylbenzene sulfate [(PhIO)₃SO₃]_n as the oxidants. Results of this study demonstrate that [(PhIO)₃SO₃]_n is the most reactive oxygenating reagent that can be used as a safe and convenient alternative to the thermally unstable and potentially explosive iodosylbenzene. The pyridine‐containing binuclear μ‐oxobis{iron(III)‐pyridino[3,4]‐9(10),16(17),23(24)‐tri‐tert‐butyltribenzoporphyrazine} is significantly more active as compared to the traditional μ‐oxobis[iron(III)‐2,9(10),16(17),23(24)‐tetra‐tert‐butylphthalocyanine].     

Lipase/acyltransferase‐catalysed interesterification of fat blends containing n‐3 polyunsaturated fatty acids

The lipase/acyltransferase from Candida parapsilosis is an original biocatalyst that preferentially catalyses alcoholysis over hydrolysis in biphasic aqueous/organic media. In this study, the performance of the immobilised biocatalyst in the interesterification in solvent‐free media of fat blends rich in n‐3 polyunsaturated fatty acids (n‐3 PUFA) was investigated. The interesterification activity of this biocatalyst at a water activity (a_w) of 0.97 was similar to that of commercial immobilised lipases at a_w values lower than 0.5. Thus, the biocatalyst was further used at an a_w of 0.97. Response surface modelling of interesterification was carried out as a function of medium formulation, reaction temperature (55–75 °C) and time (30–120 min). Reaction media were blends of palm stearin (PS), palm kernel oil and triacylglycerols (TAG) rich in n‐3 PUFA (“EPAX 4510TG”; EPAX AS, Norway). The best results in terms of decrease in solid fat content were observed for longer reaction time (>80 min), lower temperature (55–65 °C), higher “EPAX 4510TG” content and lower PS concentration. Reactions at higher temperature led to final interesterified fat blends with lower free fatty acid contents. TAG with high equivalent carbon number (ECN) were consumed while acylglycerols of lower ECN were produced.     

Poly[(3‐hydroxybutyrate)‐co‐(3‐hydroxyvalerate)]/layered double hydroxide nanocomposites

BACKGROUND: The thermomechanical performance of poly[(3‐hydroxybutyrate)‐co‐(3‐hydroxyvalerate)] (PHBV) is associated with its crystallization. Enhanced nucleation using a stearate‐functionalized synthetic layered double hydroxide (LDH) presents a potential solution. RESULTS: PHBV crystallization varied with concentration of LDH. At lower LDH concentration, thermal history‐induced cold crystallization was present. The extent of this order–disorder transition decreased with increasing LDH concentration and was completely eliminated at 7 wt% LDH. PHBV did not have a melt recrystallization peak but the introduction of LDH resulted in an increasingly pronounced melt recrystallization with increasing LDH concentration. Polarized optical microscopy coupled with differential scanning calorimetry and wide angle X‐ray diffraction (WAXD) analysis indicated increased lamella thickness in the nanocomposites compared to pure PHBV. WAXD and transmission electron microscopy showed that the nanocomposites had an intercalated but aggregated dispersion. CONCLUSION: The concentration of nanofiller provides unique effects in PHBV. Mechanical performance was found to scale with composition as determined using dynamic mechanical analysis and tensile testing. Copyright © 2008 Society of Chemical Industry