Partial hydrogenation of oils using cold plasma technology and its effect on lipid oxidation View Full Text


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Article Info

DATE

2022-04-22

AUTHORS

Rohit Thirumdas

ABSTRACT

The formation of trans-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 trans-fatty acids are considered harmful leading to several cardiovascular diseases. Methods like the use of novel catalysts, interesterification, supercritical CO2 hydrogenation and electrocatalytic hydrogenation have been employed to reduce the trans-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 trans-fatty acids. However, some reports have shown insignificant levels of trans-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. More... »

PAGES

1-7

References to SciGraph publications

  • 2014-11-27. Cold Plasma: A novel Non-Thermal Technology for Food Processing in FOOD BIOPHYSICS
  • 2017-06-14. The Influence of Supercritical Carbon Dioxide (SC-CO2) on Electrolytes and Hydrogenation of Soybean Oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 2016-08-31. Evaluation of the microbiological safety, quality changes, and genotoxicity of chicken breast treated with flexible thin-layer dielectric barrier discharge plasma in FOOD SCIENCE AND BIOTECHNOLOGY
  • 1999-08-01. Storage stability of potato chips fried in genetically modified canola oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1992-05. The electrocatalytic hydrogenation of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 2011-10-05. Nonthermal Plasma Inactivation of Food-Borne Pathogens in FOOD ENGINEERING REVIEWS
  • 1976-06. Hydrogenation of Edible oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 2013-09-15. Reduction of Oxide Minerals by Hydrogen Plasma: An Overview in PLASMA CHEMISTRY AND PLASMA PROCESSING
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