Thirumdas Rohit
Department of Food Process Technology, College of Food Science and Technology, PJTSAU, Hyderabad, India.
J Food Sci Technol. 2023 Jun;60(6):1674-1680. doi: 10.1007/s13197-022-05434-z. Epub 2022 Apr 22.
The formation of -fatty acids during the hydrogenation of oils using traditional methods is a known fact. Hydrogenation involves the conversion of unsaturation to saturation to enhance the keeping quality of oils. These -fatty acids are considered harmful leading to several cardiovascular diseases. Methods like the use of novel catalysts, interesterification, supercritical CO hydrogenation and electrocatalytic hydrogenation have been employed to reduce the -fatty acid formation. Recently, the application of cold plasma for hydrogenation was employed as an eco-friendly technology. The use of hydrogen as a feed gas will be the source of atomic hydrogen required for the conversion of unsaturated to saturated bonds. The hydrogenation using cold plasma did not result in the formation of -fatty acids. However, some reports have shown insignificant levels of -fatty acids and secondary lipid oxidation compounds after the plasma treatment. Therefore, it is necessary to optimize the plasma parameters, feed gas type and composition, processing condition to avoid practical implications. It can be concluded that after the detailed investigation of role of reactive species in the partial hydrogenation of oils cold plasma can be considered as an alternative technology.
使用传统方法对油脂进行氢化过程中会形成反式脂肪酸,这是一个已知事实。氢化涉及将不饱和键转化为饱和键以提高油脂的保存质量。这些反式脂肪酸被认为是有害的,会导致多种心血管疾病。人们已经采用了诸如使用新型催化剂、酯交换、超临界CO₂氢化和电催化氢化等方法来减少反式脂肪酸的形成。最近,冷等离子体用于氢化被作为一种环保技术加以应用。使用氢气作为原料气将是不饱和键转化为饱和键所需原子氢的来源。使用冷等离子体进行氢化不会导致反式脂肪酸的形成。然而,一些报告显示等离子体处理后反式脂肪酸和二级脂质氧化化合物的含量微不足道。因此,有必要优化等离子体参数、原料气类型和组成、加工条件以避免实际问题。可以得出结论,在详细研究了活性物种在油脂部分氢化中的作用之后,冷等离子体可被视为一种替代技术。