Supercritical carbon dioxide as solvent in the lipase-catalyzed ethanolysis of fish oil: Kinetic study

Melgosa, Rodrigo; Sanz, Marı́a Teresa; Solaesa, Ángela García; Paz, Esther de; Beltrán, Sagrario; Lamas, Daniela Lorena

doi:10.1016/j.jcou.2016.11.011

Cited by 39 publications

(26 citation statements)

References 34 publications

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“…HPCD treatment was carried out in a stainless steel (SS-316) cell with an internal volume of 100 mL and a maximum operating pressure and temperature of 30 MPa and 80ºC, respectively (Melgosa et al, 2017). Tomato juice, 40 mL, was charged into the cell which was tightly closed and immersed in a water bath set at the operating temperature.…”

Section: Hpcd Equipment and Processingmentioning

confidence: 99%

Effect of high pressure carbon dioxide on tomato juice: Inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters

Illera

Sanz

Trigueros

et al. 2018

Journal of Food Engineering

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Tomato juice, Lycopersicon esculentem cv. Canario, has been treated by HPCD as non-thermal preservation treatment. The inactivation kinetics for pectinmethylesterase (PME) and polygalacturonase (PG) were determined at different pressures (8.5 to 20 MPa) and temperatures (35 to 55 ºC). At the highest operating pressure and temperature essayed in this work, it was found that PME could be almost completely inactivated, whereas PG resulted to be more HPCD resistant at the working conditions. PME enzyme inactivation curves were properly described by a Weibull type model, while the fractional conversion model was the most appropriate for the PG with a sharp initial decrease in activity. On the contrary, high hydrostatic pressure led to a nearly complete inactivation of PG while PME was very resistant at 600 MPa. It was also found that HPCD treatment led to a smaller particle size distribution of tomato juice.

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Section: Hpcd Equipment and Processingmentioning

confidence: 99%

Effect of high pressure carbon dioxide on tomato juice: Inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters

Illera

Sanz

Trigueros

et al. 2018

Journal of Food Engineering

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“…Sin embargo, en investigaciones más recientes (Shin, Sim, Kishimura, & Chun, 2012;Tanbirul-Haque & Chun, 2015), no se encontró un efecto significativo al emplear este mismo solvente en la alcohólisis de aceite de pescado con Lipozyme TL-IM, Lipozyme RM-IM y Novozyme 435, aunque parece mejorar la estabilidad térmica de la enzima y reducir la oxidación de AGPI omega-3 en aceite de atún (Thunnus sp.) y sardina (S. pilchardus) (Melgosa et al, 2017).…”

Section: Transformación Y Agroindustriaunclassified

Métodos de extracción, refinación y concentración de aceite de pescado como fuente de ácidos grasos omega-3

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2018

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El aceite de pescado es un producto industrial de alto valor nutricional por su contenido de ácidos grasos poliinsaturados (AGPI) Omega-3, actualmente valorados por su efectos benéficos en la salud. Estudios y avances realizados desde el año 2000 en la extracción de aceite de pescado de diversas especies, su refinación y concentración de AGPI, son revisados en este artículo. Las técnicas de extracción van desde tecnologías convencionales como prensado húmedo y extracción por solventes, hasta tecnologías propuestas más recientemente como fluidos supercríticos y ensilaje de pescado. Así mismo, la refinación es realizada por métodos tradicionales, sin embargo existen nuevas tecnologías con potencial para su aplicación en aceite de pescado. Por otro lado, el interés en la concentración de AGPI Omega-3 ha crecido y varias técnicas han sido propuestas como winterización, métodos enzimáticos, fraccionamiento por fluidos supercríticos, complejación con urea, fraccionamiento por métodos cromatográficos y concentración por membranas. La información recopilada indica una tendencia a combinar diferentes tecnologías convencionales y emergentes a fin de mejorar los rendimientos y pureza del producto obtenido.

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“…Dense carbon dioxide is expected to play an important role as a reaction medium in ecologically friendly processing. Enzyme-catalysed ethanolysis of lipid sources in supercritical carbon dioxide (SC-CO 2 ) or CO 2 -expanded media can be used to improve the production of lipid derivatives, including concentrates of omega 3 polyunsaturated fatty acids (n-3 PUFAs) from fish oil [1,2]. However, the relatively low solubility of the reactants in SC-CO 2 limits the reaction performance in this medium; thus, a CO 2 -expanded media is preferred to minimise mass transfer limitations [3].…”

Section: Introductionmentioning

confidence: 99%

“…Fatty acid composition of the fish oil[26]. Vapour + Liquid phase compositions (mole fraction) of the binary system CO 2 (1) + ethanol(2). Molecular weight (MW), critical temperature ( ), critical pressure ( ), and acentric factor ( ) of the components of the pseudo-ternary system CO 2 + ethanol + fish oil.…”

mentioning

confidence: 99%

Phase behaviour of the pseudo-ternary system carbon dioxide + ethanol + fish oil at high pressures

Melgosa

Sanz

Solaesa

et al. 2017

The Journal of Chemical Thermodynamics

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This work provides experimental fluid phase equilibrium data of the pseudo-ternary mixture CO 2 + ethanol + fish oil, a system of interest in pharmaceutical and food-industry applications such as the production of omega-3-enriched lipid derivatives at mild, non-oxidative conditions. Experimental tie-lines were obtained by means of an analytical isothermal method with recirculation of the vapour phase. Measurements were carried out in the temperature range 323.15 K-343.15 K and at pressures from 10 MPa to 30 MPa. The Peng-Robinson equation of state coupled with the conventional van der Waals mixing rules with two adjustable parameters was used for experimental data correlation.

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Supercritical carbon dioxide as solvent in the lipase-catalyzed ethanolysis of fish oil: Kinetic study

Cited by 39 publications

References 34 publications

Effect of high pressure carbon dioxide on tomato juice: Inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters

Effect of high pressure carbon dioxide on tomato juice: Inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters

Métodos de extracción, refinación y concentración de aceite de pescado como fuente de ácidos grasos omega-3

Phase behaviour of the pseudo-ternary system carbon dioxide + ethanol + fish oil at high pressures

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