Non-thermal dielectric barrier discharge plasma hydrogenation for production of margarine with low trans-fatty acid formation |
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| Affiliation: | 1. Food Science and Formulation, University of Liege, Gembloux Agro-Bio Tech, Avenue de La Faculté D’Agronomie, 2B, B-5030, Gembloux, Belgium;2. Department of Chemistry and Agricultural Industries, Agronomy Faculty, University of Goma, BP 204, Goma, Democratic Republic of Congo;3. Care FoodIsLife, Terra Teaching and Research Center, University of Liege, Gembloux Agro-Bio Tech, Avenue de La Faculté D’Agronomie, 2B, B-5030, Gembloux, Belgium;4. Analytical Chemistry, University of Liege, Gembloux Agro-Bio Tech, Passage des Déportés, 2, B-5030, Gembloux, Belgium;1. Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, University of Belgrade, Tadeu?a Ko??u?ka 1, 11129 Belgrade, Serbia;2. School of Pedagogical Sciences, University of Kragujevac, Milana Mijalkovi?a 14, 35000 Jagodina, Serbia;1. Food Technology and Innovation Research Center of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand;2. Department of Engineering, Faculty of Science and Technology, Aarhus University, Gustav Wieds Vej 10, DK-8000 Aarhus C, Denmark;1. Center of Excellence in Catalysis and Catalytic Reaction Engineering, Department of Chemical Engineering, Faculty of Engineering, Chulalongkorn University, Bangkok 10330, Thailand;2. Division of Chemical Engineering, Faculty of Engineering, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand;3. Department of Chemical Engineering, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand;4. Department of Nuclear Engineering, Faculty of Engineering, Chulalongkorn University, Bangkok 10330, Thailand;1. Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia;2. Department of Food Science and Technology, University of Natural Resources and Life Sciences, AT-1180 Vienna, Austria;3. Nutrition Institute, Ljubljana, Tr?a?ka cesta 40, SI-1000 Ljubljana, Slovenia;4. VIST-Higher School of Applied Sciences, Gerbi?eva cesta 51A, SI-1000 Ljubljana, Slovenia |
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| Abstract: | A novel technique for palm oil hydrogenation with very low trans-fatty acid formation using non-thermal dielectric barrier discharge (DBD) plasma with parallel-plate configuration has been successfully demonstrated. This green technique does not require catalyst and is highly environmental-friendly. With 15% H2: 85% He mixed carrier gas concentration ratio and initial 31 °C (rising to 50 °C due to plasma), after 4 h of plasma hydrogenation, iodine value (IV) was reduced from 60.89 to 48.39 and detected trans-fat was 1.44%. This represents trans-fat generation rate of only 0.07% per % decrease in IV, which is about 6.12 times lower than a conventional method relying on high temperature, high pressure and catalyst. About 8 h was required to produce margarine with texture closest to commercial margarines. Acid value (AV) reduced from 0.47 to 0.27%, or 43% reduction, after 12–20 h of treatment, significantly indicating that plasma hydrogenation can also help extend shelf life of oil or margarine. Large portion of DBD plasma hydrogenated palm oil can, thus, be mixed with palm olein and interesterified palm oil to produce margarine with overall trans-fatty acid content no higher than regulatory requirement. Continuous production scheme was presented. This novel plasma hydrogenation technique offers promising possibility for commercial utilization by edible oils industry. |
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