Jadhav Harsh B, Gogate Parag, Annapure Uday
Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, 400019 India.
Department of Chemical Engineering, Institute of Chemical Technology, Matunga, Mumbai, 400019 India.
J Food Sci Technol. 2022 Aug;59(8):3167-3179. doi: 10.1007/s13197-022-05379-3. Epub 2022 Feb 12.
Intensification in synthesis of triglycerides of octanoic acid using a heterogeneous amberlyst-15 catalyst has been investigated with the application of ultrasound under solvent-free conditions. Further, the frying characteristics of medium-chain triglycerides (tricaprin) are evaluated by deep frying of French fries in various combinations of palm oil and tricaprin. Understanding into the effect of parameters such as the temperature of the reaction (over the range of 40 °C-80 °C), loading of amberlyst-15 (1%-5%) and molar ratio of fatty acid to glycerol (3:1-3:5) along with the ultrasound conditions as duty cycle (40%-90%) and time on the conversion (%) has also been developed. Based on the outcomes of the study, optimum reaction conditions seen are 3:4 as the molar ratio of fatty acid (C8): glycerol, amberlyst-15 loading of 3% and a reaction temperature of 50 °C. It was further observed that the optimum ultrasound conditions required for maximum conversion of 99.8% were 240 W power, 80% duty cycle and 15 min as the ultrasound irradiation time. Under similar conditions, the conventional synthesis resulted in only 20% conversion in 15 min. Reusability studies also established that the acid-resin catalyst was effectively reused for 8 times. The PV, p-AV and TPC of frying oil combination containing higher tricaprin (50:50-palm oil: MCT) was 8.4 ± 0.8, 23.1 ± 0.01 and 29.8 ± 0.01 respectively, which were lowest as compared with other blends indicating the beneficial effects of MCT in frying applications. The work clearly shows that the ultrasound application for the synthesis of triglyceride of octanoic acid gives higher conversion (%) in a less time and also demonstrates that MCT could be a good alternative for deep frying of foods in combination with palm oil to enhance the shelf-life of food.
The online version contains supplementary material available at 10.1007/s13197-022-05379-3.
在无溶剂条件下应用超声研究了使用非均相Amberlyst-15催化剂强化辛酸甘油三酯的合成。此外，通过用棕榈油和三癸酸甘油酯的各种组合对薯条进行油炸来评估中链甘油三酯（三癸酸甘油酯）的油炸特性。还研究了反应温度（40℃-80℃范围内）、Amberlyst-15负载量（1%-5%）、脂肪酸与甘油的摩尔比（3:1-3:5）等参数以及超声条件（占空比40%-90%）和时间对转化率（%）的影响。根据研究结果，最佳反应条件为脂肪酸（C8）与甘油的摩尔比为3:4、Amberlyst-15负载量为3%、反应温度为50℃。进一步观察到，实现99.8%最大转化率所需的最佳超声条件为功率240W、占空比80%、超声辐照时间15分钟。在类似条件下，传统合成在15分钟内的转化率仅为20%。可重复使用性研究还表明，该酸性树脂催化剂可有效重复使用8次。含有较高三癸酸甘油酯（50:50-棕榈油:中链甘油三酯）的油炸油组合的PV、p-AV和TPC分别为8.4±0.8、23.1±0.01和29.8±0.01，与其他混合物相比最低，表明中链甘油三酯在油炸应用中的有益效果。这项工作清楚地表明，超声应用于辛酸甘油三酯的合成可在更短时间内获得更高的转化率（%），并且还表明中链甘油三酯与棕榈油结合用于食品油炸以延长食品保质期可能具有良好的替代作用。
在线版本包含可在10.1007/s13197-022-05379-3获取的补充材料。
