Rendering waste oil as a new source for the synthesis of emulsifier: optimization, purification, and characterization

GÖKSEL SARAÇ M., DOĞAN M.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, cilt.17, sa.9, ss.715-725, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 17 Sayı: 9
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1515/ijfe-2020-0250
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.715-725
  • Anahtar Kelimeler: enzymatic glycerolysis, emulsifier, rendering waste oil, solvent, ultrasound, POLYUNSATURATED FATTY-ACIDS, ENZYMATIC GLYCEROLYSIS, PALM OLEIN, LIPASE, MONOACYLGLYCEROL, QUALITY, FOOD, SYSTEM
  • Erciyes Üniversitesi Adresli: Evet

Özet

The enzymatic glycerolysis conditions in the production emulsifier by using the rendering waste oil were optimized in the present study. The effects of changes in duration (1-27 h), temperature (50-80 degrees C), enzyme (5-20%), and glycerol (5-20%) concentration, addition of solvent (acetone, acetonitrile, chloroform, methanol, ethanol, and tert-butanol) and water addition (3.5% of glycerol rate), and ultrasound application on the enzymatic glycerolysis reaction medium for mono- and diglyceride production were investigated. After determining the optimum conditions, the effects of the ultrasonic bath on the physic-chemical and rheological properties of emulsifier, the oxidation tests were examined. Using the preparative column chromatography method, three different emulsifier compositions were achieved and named E100, E50-50, and E50-40-10 by their monoglyceride, diglyceride, and triglyceride contents, respectively. Then, the post-purification emulsion properties and rheological behaviors of emulsifier samples were determined. E50-40-10 emulsifier was found to be the best sample in terms of rheological properties and emulsion stability.