Effect of Ultrasonic Exposure on the Efficiency of De-Oiling Fluid Lecithins
De-oiling fluid lecithin is a resource- and energy-intensive process that provides a phospholipid isolate with a high content of phospholipids. Ultrasonic exposure is one of the most effective and easy-to-implement physical methods that intensify this chemical-technological procedure. This article d...
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2023-09-01
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| Series: | Техника и технология пищевых производств |
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| Online Access: | https://fptt.ru/en/issues/22025/21966/ |
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| author | Ekaterina V. Lisovaya Elena P. Viktorova Anastasia V. Sverdlichenko Mariet R. Zhane |
| author_facet | Ekaterina V. Lisovaya Elena P. Viktorova Anastasia V. Sverdlichenko Mariet R. Zhane |
| author_sort | Ekaterina V. Lisovaya |
| collection | DOAJ |
| description | De-oiling fluid lecithin is a resource- and energy-intensive process that provides a phospholipid isolate with a high content of phospholipids. Ultrasonic exposure is one of the most effective and easy-to-implement physical methods that intensify this chemical-technological procedure. This article describes the effect of ultrasonic exposure on the efficiency of de-oiling fluid lecithins.
The research featured soy lecithin (fluid, partially de-oiled, phospholipid isolate). The de-oiling process involved acetone as a solvent and included three 10-min stages at a temperature of 40°C. The ratio of lecithin:acetone (by weight) was as follows: stage I – 1:7, stage II – 1:6, stage III – 1:5. The systems of fluid lecithin – acetone and partially de-oiled lecithin – acetone underwent ultrasonic treatment during the de-oiling process at different specific power and exposure time. As a result of filtration, phases separated into an acetone solution of neutral lipids and phospholipids. The phospholipid isolate was dried in a vacuum oven at 5 kPa and 40°C. Each stage ended with the following measurements: the content of phospholipids in partially de-oiled lecithins, the content of phospholipids in the phospholipid isolate, and the extraction degree of neutral lipids after distilling the solvent from the acetone miscella.
The specific power in the lecithin – acetone system was 0.28 W/cm3 at de-oiling stage I and 0.36 W/cm3 at stages II and III. Three minutes of ultrasonic exposure at stages I and II and two minutes at stage III reduced the acetone consumption by 1.2 times. The resulting phospholipid isolate yielded by 3.3% more phospholipids than the control sample, which presupposed no ultrasonic treatment.
Ultrasonic exposure proved to be an effective and solvent-saving three-stage method that intensified the process of de-oiling fluid soy lecithin. The study specified the optimal technological modes for obtaining a phospholipid isolate with a high content of phospholipids (98.6%), which can be recommended as a food additive. |
| format | Article |
| id | doaj-art-fdcc220f21e54175abbb1f98f17cfd68 |
| institution | Kabale University |
| issn | 2074-9414 2313-1748 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj-art-fdcc220f21e54175abbb1f98f17cfd682025-01-03T00:26:17ZengKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482023-09-0153344545410.21603/2074-9414-2023-3-2447Effect of Ultrasonic Exposure on the Efficiency of De-Oiling Fluid LecithinsEkaterina V. Lisovaya0https://orcid.org/0000-0001-7296-6582 Elena P. Viktorova1https://orcid.org/0000-0001-7517-3684Anastasia V. Sverdlichenko2https://orcid.org/0000-0002-4837-1447Mariet R. Zhane3https://orcid.org/0000-0003-1822-0805Krasnodar Research Institute of Storage and Processing of Agricultural Products – branch of the North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking, Krasnodar, RussiaKrasnodar Research Institute of Storage and Processing of Agricultural Products – branch of the North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking, Krasnodar, RussiaKrasnodar Research Institute of Storage and Processing of Agricultural Products – branch of the North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking, Krasnodar, RussiaKrasnodar Research Institute of Storage and Processing of Agricultural Products – branch of the North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking, Krasnodar, RussiaDe-oiling fluid lecithin is a resource- and energy-intensive process that provides a phospholipid isolate with a high content of phospholipids. Ultrasonic exposure is one of the most effective and easy-to-implement physical methods that intensify this chemical-technological procedure. This article describes the effect of ultrasonic exposure on the efficiency of de-oiling fluid lecithins. The research featured soy lecithin (fluid, partially de-oiled, phospholipid isolate). The de-oiling process involved acetone as a solvent and included three 10-min stages at a temperature of 40°C. The ratio of lecithin:acetone (by weight) was as follows: stage I – 1:7, stage II – 1:6, stage III – 1:5. The systems of fluid lecithin – acetone and partially de-oiled lecithin – acetone underwent ultrasonic treatment during the de-oiling process at different specific power and exposure time. As a result of filtration, phases separated into an acetone solution of neutral lipids and phospholipids. The phospholipid isolate was dried in a vacuum oven at 5 kPa and 40°C. Each stage ended with the following measurements: the content of phospholipids in partially de-oiled lecithins, the content of phospholipids in the phospholipid isolate, and the extraction degree of neutral lipids after distilling the solvent from the acetone miscella. The specific power in the lecithin – acetone system was 0.28 W/cm3 at de-oiling stage I and 0.36 W/cm3 at stages II and III. Three minutes of ultrasonic exposure at stages I and II and two minutes at stage III reduced the acetone consumption by 1.2 times. The resulting phospholipid isolate yielded by 3.3% more phospholipids than the control sample, which presupposed no ultrasonic treatment. Ultrasonic exposure proved to be an effective and solvent-saving three-stage method that intensified the process of de-oiling fluid soy lecithin. The study specified the optimal technological modes for obtaining a phospholipid isolate with a high content of phospholipids (98.6%), which can be recommended as a food additive.https://fptt.ru/en/issues/22025/21966/fluid soy lecithinphospholipidsde-oilingultrasoundintensificationphospholipid isolate |
| spellingShingle | Ekaterina V. Lisovaya Elena P. Viktorova Anastasia V. Sverdlichenko Mariet R. Zhane Effect of Ultrasonic Exposure on the Efficiency of De-Oiling Fluid Lecithins Техника и технология пищевых производств fluid soy lecithin phospholipids de-oiling ultrasound intensification phospholipid isolate |
| title | Effect of Ultrasonic Exposure on the Efficiency of De-Oiling Fluid Lecithins |
| title_full | Effect of Ultrasonic Exposure on the Efficiency of De-Oiling Fluid Lecithins |
| title_fullStr | Effect of Ultrasonic Exposure on the Efficiency of De-Oiling Fluid Lecithins |
| title_full_unstemmed | Effect of Ultrasonic Exposure on the Efficiency of De-Oiling Fluid Lecithins |
| title_short | Effect of Ultrasonic Exposure on the Efficiency of De-Oiling Fluid Lecithins |
| title_sort | effect of ultrasonic exposure on the efficiency of de oiling fluid lecithins |
| topic | fluid soy lecithin phospholipids de-oiling ultrasound intensification phospholipid isolate |
| url | https://fptt.ru/en/issues/22025/21966/ |
| work_keys_str_mv | AT ekaterinavlisovaya effectofultrasonicexposureontheefficiencyofdeoilingfluidlecithins AT elenapviktorova effectofultrasonicexposureontheefficiencyofdeoilingfluidlecithins AT anastasiavsverdlichenko effectofultrasonicexposureontheefficiencyofdeoilingfluidlecithins AT marietrzhane effectofultrasonicexposureontheefficiencyofdeoilingfluidlecithins |