Abstract
Other than the edible oils extracted from the Acrocomia aculeata fruit, there is a growing interest in the palm to generate other high value-added products. Relatively high amounts of carotenoids (up to 378 mg kg-1) have been found in the esculent oils mechanically obtained from the fruit mesocarp. From industrial application perspectives, several processes have been proposed to modify native vegetable oils to yield high functional properties of structured lipids. For interesterified products, the thermal effects of industrial reactors are crucial in reaction mechanisms. The present study has taken into account previously estimated kinetic parameters for the overall disappearances of all-trans β-carotene in the Acrocomia aculeata oil (ko= 2.6 x 10-4 min-1; Ea = 105.0003 kJ mol-1; ΔH = 9.8 x 104 J kg-1) to develop a continuous stirred tank reactor (CSTR) kinetic treatment that obeys first-order kinetics. A system of ordinary dierential equations - mass and energy balances - was solved by the 4th order Runge-Kutta method (GNU Octave software). Under research conditions related to interesterification processing (2 h; 393.15 K), the initial concentration of carotenoids (around 11%) showed no significant decrease. Overall, realistic processing effects and conditions have been assessed, integrating results and knowledge, improving prospects of Acrocomia aculeata as a promising source of high-quality raw material, for producing functional ingredients and food with nutraceutical properties.
Highlights
Several industrial processes have been proposed to modify crude vegetable oils to meet the demands of contemporary consumers
The present study was undertaken primarily to develop a continuous version of the kinetic treatment of total carotenoids degradation reactions, through mathematical and predictive modelling, considering the thermal effects of conventional processes conditions usually applied for the interesterification of vegetable oils
The level is similar to those (48-74%) of palm stearin (CAC, 2015), which is widely used for interesterification purposes
Summary
Several industrial processes have been proposed to modify crude vegetable oils to meet the demands of contemporary consumers. Increasing demand by consumers and industries for new sources of natural food and products has been shown The consumption of these products tends to be associated with health-related benefits obtained from bioactive compounds, among which fatty acids, carotenoids, and micronutrients constitute essential classes (Babbar, Oberoi & Sandhu, 2015; Cataldo, Lopez, Carcamo & Agosin, 2016; Oloo, Shitandi, Mahungu, Malinga & Ogata, 2014). From the perspective of lipid processing and structuring lipids, Macauba oils can be used as raw materials for producing different blends of vegetable oils to enhance the nutritional characteristics of structured lipids with specific functional properties In this respect, thermal treatment control is essential for the retention of several bioactive compounds in vegetable oils (Pardauil et al, 2017; Tourchi Rudsari et al, 2019; Zhang et al, 2019). The present study was undertaken primarily to develop a continuous version of the kinetic treatment of total carotenoids degradation reactions, through mathematical and predictive modelling, considering the thermal effects of conventional processes conditions usually applied for the interesterification of vegetable oils
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