Function Of Oil Content Research Articles

Integration of plant and microbial oil processing at oilcane biorefineries for more sustainable biofuel production

AbstractOilcane—an oil‐accumulating crop engineered from sugarcane—and microbial oil have the potential to improve renewable oil production and help meet the expected demand for bioderived oleochemicals and fuels. To assess the potential synergies of processing both plant and microbial oils, the economic and environmental implications of integrating microbial oil production at oilcane and sugarcane biorefineries were characterized. Due to decreased crop yields that lead to higher simulated feedstock prices and lower biorefinery capacities, current oilcane prototypes result in higher costs and carbon intensities than microbial oil from sugarcane. To inform oilcane feedstock development, we calculated the required biomass yields (as a function of oil content) for oilcane to achieve financial parity with sugarcane. At 10 dw% oil, oilcane can sustain up to 30% less yield than sugarcane and still be more profitable in all simulated scenarios. Assuming continued improvements in microbial oil production from cane juice, achieving this target results in a minimum biodiesel selling price of 1.34 [0.90, 1.85] USD∙L−1 (presented as median [5th, 95th] percentiles), a carbon intensity of 0.51 [0.47, 0.55] kg CO2e L−1, and a total biodiesel yield of 2140 [1870, 2410] L ha−1 year−1. Compared to biofuel production from soybean, this outcome is equivalent to 3.0–3.9 as much biofuel per hectare of land and a 57%–63% reduction in carbon intensity. While only 20% of simulated scenarios fell within the market price range of biodiesel (0.45–1.11 USD∙L−1), if the oilcane biomass yield would improve to 25.6 DMT∙ha−1∙y−1 (an equivalent yield to sugarcane) 87% of evaluated scenarios would have a minimum biodiesel selling price within or below the market price range.

Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues.

High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs. In this study, the influence of oil on extrusion-relevant parameters as well as the structure-related characteristics of extruded wheat gluten was investigated. Oil was added directly to the extruder at different contents (0, 2, 4, 6%) and addition points (front/end of the extruder barrel). Process conditions, complex viscosity, Young’s modulus and oil phase morphology were determined as a function of oil content and oil addition point. With increasing oil content, material temperature, die pressure, and complex viscosity decreased. The addition of oil at the end of the extruder barrel reduced this effect compared to the addition of oil in the front part of the extruder. It was observed that the extrudate’s tensile strength is a function of material temperature, resulting in an increase in tensile strength with increasing material temperature. The oil was dispersed in the gluten matrix as small droplets with irregular shape. As the oil content increased, the size of the oil droplets increased, while the addition of oil at the end of the extruder resulted in a decrease in droplet size.

Experimental investigation of the effects of gas oil and benzene on the geotechnical properties of sandy soils

In recent years, there has been a dramatic increase in using oil hydrocarbons such as gas oil and benzene as the primary source of energy in transport and industrial sectors. Soil contamination is a significant public health problem. The contamination of soils by different hydrocarbons is increasingly recognized as a serious, worldwide public health concern and has become a central issue for geotechnical engineers. However, to our knowledge, no systematic studies have been conducted to investigate the effects of gas oil and benzene contamination on the geotechnical properties of sandy soils. Therefore, the present study investigates the impact of different percentages of benzene and gas oil contamination (0, 5, 10 and 15%) by the dry weight of two types of sandy soils on geotechnical properties of soils using several laboratory tests such as direct shear, compaction and permeability tests. The compaction test results showed that optimum moisture content declined in oil-contaminated samples. Moreover, the maximum dry density increased up to 5% oil content and then decreased by adding oil to the sandy soils. The direct shear test indicated that cohesion increased and friction angle decreased after oil contamination. The permeability test result revealed that contamination caused a decrease in permeability of sandy soil and the change was a function of oil content and viscosity of oils.

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

Consumers’ preference for products with reduced levels of fat increased in the last years. Proteins and polysaccharides have an important role due to their functional and interaction properties because, when combined in ratios and pH of higher potential for electrostatic interactions they may act as emulsifiers or stabilizers. This study evaluated the ultrasound impact on the electrostatic interaction between pectin (PEC) and whey protein concentrate (WPC) at different WPC:PEC ratios (1:1 to 5:1), and its effect on the emulsification and stability of emulsions formulated with WPC:PEC blends (1:1, 4:1) at low soybean oil contents (5 to 15%). Zeta potential analysis showed greater interactions between biopolymers at pH 3.5, which was proven in FTIR spectra. Rheology and turbidimetry showed that the ultrasound reduced the suspension viscosity and the size of the biopolymer complexes. Suspensions were Newtonian, whereas the emulsions showed shear-thinning behavior with slight increase in apparent viscosity as a function of oil content, and remained stable for seven days, with small droplets (<8 μm) stabilized and entrapped in a pectin network evidenced by confocal laser microscopy. Sonication was successfully applied to emulsion stabilization, improving the functional properties of WPC:PEC blends and enabling their application as low-fat systems, providing healthier products to consumers.

Effects of flaxseed oil concentration on the performance of a soy protein isolate-based emulsion-type film

Biodegradable edible films have the potential to either replace or reduce the amount of synthetic packaging utilized by the food industry. The overall goal of this research was to investigate the effect of flax seed oil concentration (1–10%) on the mechanical, moisture barrier and swelling properties of soy protein isolate (SPI) (5.0% w/w SPI, 40% w/w glycerol) emulsion-based films. Film forming solutions showed a bimodal oil droplet distribution with peak sizes occurring at <10 and ~100μm. As the oil content increased, the size distribution shifted towards smaller droplet sizes. An equal size ratio was noted at the 5.0% oil content level. All film forming solutions were pseudoplastic in nature, where viscosity increased from 18 to 58mPa (at 1s−1) as a function of oil content (3% to 10%). Tensile strength of formed films reached a maximum at 5.35MPa at the 5% w/w oil level, whereas tensile elongation increased from 11.3% to 22.2% with increasing oil content. Puncture strength and deformation, as well as water vapour permeability was relatively independent of the oil content. Moisture content and swelling properties of formed films were found to both decrease from 22.8% to 18.7%, and from 3114% to 1209%, respectively as the oil content was raised from 1 to 10%, and films became darker, redder and more yellow in colour as the percentage of flax seed oil increased.

Interfacial and rheological properties of gelatin based solid emulsions prepared with acid or alkali pretreated gelatins

In this study gelled emulsions (10, 20, 40 and 50 wt.% corn oil) and oil-free gels have been prepared using either acid (type A) or alkaline (type B) pre-treated gelatins with varying Bloom values and molecular weights. The gelling kinetics of the gels were monitored by performing small strain oscillatory measurements in combination with a temperature sweep. Increasing setting and melting temperatures as a function of oil content were obtained for the gelled emulsions prepared with type A gelatin. The shear storage moduli for the gels were determined after curing at 20 °C for 15 min and compared to estimated values using a simplified version of the van der Poel's formula. A steeper increase in moduli as a function of oil content was obtained for the gelled emulsions prepared with the acid pretreated gelatins, also overshooting the estimated values. It is suggested that the higher moduli and setting and melting temperatures are caused by a hydrogen bond mediated flocculation of the oil droplets. Measurements of interfacial tension between gelatin solutions and corn oil, indicated that type A gelatin samples were more surface active compared to type B gelatin samples. This was attributed to the assumed presence of minor contaminants in the acid pre-treated gelatin samples, which were able to adsorb and reduce the interfacial tension at a faster rate. Finally, gelled emulsions were prepared using a cold water fish gelatin. It was observed that by the introduction of oil droplets, potentially improved physical properties may be obtained for these gels.

The effects of low-, medium-, and high-oil distillers dried grains with solubles on growth performance, nutrient digestibility, and fat quality in finishing pigs.

A total of 1,480 pigs were used in 3 experiments to determine the effects of corn distillers dried grains with solubles (DDGS) varying in oil content on growth performance, carcass traits, and nutrient digestibility in finishing pigs. In Exp. 1, 1,198 pigs (PIC Line 337 × 1050; initially 46.1 kg) were allotted to a corn-soybean meal-based diet or diets with 20 or 40% of a 5.4% oil DDGS (29.5% CP, 8.9% ADF, and 21.8% NDF; as-fed basis) or a 9.6% oil DDGS (29.6% CP, 15.3% ADF, and 28.6% NDF; as-fed basis). From d 0 to 82, ADG was unaffected by DDGS source or level. However, increasing 5.4% oil DDGS decreased (linear, P < 0.01) G:F, whereas G:F did not change among pigs fed 9.6% oil DDGS (DDGS source × level interaction; P < 0.01). Regardless of DDGS source, carcass yield and HCW decreased (linear, P < 0.04) with increasing DDGS. Increasing DDGS increased jowl iodine value (IV), but the magnitude was greater in pigs fed the 9.6% oil DDGS compared with those fed 5.4% oil DDGS (DDGS source × level interaction; P < 0.01). In Exp. 2, 270 pigs (PIC Line 327 × 1050; initially 46.5 kg) were allotted a corn-soybean meal-based diet or diets with 20 or 40% of a 9.4% oil DDGS (29.4% CP, 19.6% ADF, and 34.5% NDF; as-fed basis) or a 12.1% oil DDGS (28.5% CP, 17.6% ADF, and 31.4% NDF; as-fed basis). From d 0 to 75, ADG increased and then decreased for pigs fed 9.4% oil DDGS but was unchanged for pigs fed 12.1% oil DDGS (quadratic interaction, P < 0.02). Increasing DDGS increased (linear, P < 0.01) jowl IV and tended (linear, P < 0.07) to increase G:F. Regardless of source, HCW and carcass yield decreased (linear, P < 0.05) as DDGS increased. In Exp. 3, nutrient digestibility of the 4 DDGS sources was determined using pigs fed either a corn-based basal diet (96.6% corn and 3.4% vitamins and minerals) or a DDGS diet with 50% basal diet and 50% DDGS. On an as-fed basis, corn contained 3,871 and 3,515 kcal/kg GE and DE, respectively. The 5.4, 9.6, 9.4, and 12.1% oil DDGS contained 4,347, 4,648, 4,723, and 4,904 kcal/kg (as-fed basis) GE and 3,417, 3,690, 3,838, and 3,734 kcal/kg DE, respectively (as-fed basis). Stepwise regression indicated that the oil (ether extract) content was the only significant variable to explain differences in energy content. The equations generated to predict DE and NE as a function of oil content on an as-fed basis were DE (kcal/kg) = 62.347 × ether extract (%) + 3,058.13 (n = 5, adjusted R(2) = 0.41) and NE (kcal/kg) = 115.011 × ether extract (%) + 1,501.01 (n = 5, adjusted R(2) = 0.86).

Effect of cooling rate on lipid crystallization in oil-in-water emulsions

Abstract The effect of cooling rate on the destabilization of oil-in-water (o/w) emulsions was studied as a function of oil content (20% and 40% o/w), homogenization conditions, and crystallization temperatures (10, 5, 0, −5 and −10 °C). The lipid phase was a mixture of anhydrous milk fat and soybean oil, and whey protein was used as the emulsifier. Differential scanning calorimetry was used to analyze the crystallization and melting behaviors; while a vertical scan macroscopic analyzer measured the physicochemical stability. Slow cooling rate increased the stability of emulsions with 20% oil. In addition, slow cooling promoted the onset of crystallization and delayed crystal growth. These effects were more significant in emulsions formulated with 20% oil and formulated under processing conditions that resulted in bigger droplet sizes (∼0.9 μm).

Effect of oil content and processing conditions on the thermal behaviour and physicochemical stability of oil‐in‐water emulsions

SummaryThe destabilisation mechanism of oil‐in‐water (o/w) emulsions was studied as a function of oil content (20% and 40% o/w), homogenisation conditions and crystallisation temperatures (10, 5, 0, −5 and −10 °C). A mixture of anhydrous milk fat and soya bean oil was used as the lipid phase and whey protein isolate (2 wt%) as emulsifier. Crystallisation and melting behaviours were analysed using differential scanning calorimetry. Physicochemical stability was measured with a vertical scan macroscopic analyser. Emulsions with 20% oil were found to be less stable than those with 40% oil. For 20% o/w emulsions, the crystallisation was delayed and inhibited in emulsions with smaller droplets and promoted in emulsions with larger droplets when compared with 40% o/w emulsions. Depending on the droplet sizes in the emulsion, the formation of lipid crystals (in combination with the emulsifier) either stabilises (small droplets) or destabilises (big droplets) the emulsion.

Effect of Mixing Oils on the Hexagonal Liquid Crystalline Structures

Structural change in hexagonal liquid crystal (H1) in the water/heptaoxyethylene dodecyl ether (C12EO7) system upon addition of mixed oil (m-xylene + decane) is investigated by phase study and small-angle X-ray scattering (SAXS). The surfactant layer curvature tends to be less positive or negative upon addition of the mixed oil at a high m-xylene/decane ratio, and the H1−Lα (lamellar liquid crystal) transition takes place. At a low m-xylene/decane ratio, however, the H1−I1 transition occurs with increasing mixed oil content, where I1 is a discontinuous micellar cubic phase. An excess oil phase directly separates from the H1 phase at a moderate m-xylene/decane ratio. The change in the effective cross sectional area per surfactant, aS, as a function of oil content was also measured at each mixing fraction of oils by SAXS. m-Xylene molecules tend to penetrate the surfactant palisade layer and widen aS, whereas decane molecules tend to be solubilized in the deep core of surfactant hydrophobic moieties and the...

Microencapsulation Properties of Gum Arabic and Several Food Proteins: Liquid Orange Oil Emulsion Particles

The comparative suitability of gum arabic (GA), soy protein isolate (SPI), whey protein isolate (WPI), and sodium caseinate (SC) for use as food flavorant encapsulants was investigated in this study by determining their ability to form small-sized, physically stable orange oil emulsion particles by high-pressure homogenization. The resulting emulsion particles were evaluated for their microstructural properties, physical stability, and droplet size distribution as a function of oil content and homogenization pressure. SPI-emulsified orange oil droplets were most stable and GA-emulsified orange oil droplets were least stable against creaming during 10 days of storage at room temperature. Light scattering results revealed that SC was most effective and SPI was least effective for producing orange oil emulsion droplets of ≤4 μm diameter by high-pressure homogenization. Transmission electron microscopy images revealed that SPI-emulsified orange oil droplets were surrounded by the thickest membrane structures but that GA-stabilized emulsion particle membranes did not fully surround the orange oil droplets. Statistical analysis revealed a significant interaction between several independent variables, i.e., encapsulant type and percent oil load, and two of the dependent variables, i.e., droplet size and depth of cream layer. No interaction was observed between emulsifier/encapsulant type and homogenization pressure at α = 0.05. Keywords: Emulsification; encapsulation; proteins; gum arabic; microstructure

Thin-Layer Drying Rates of Oilseed Sunflower

ABSTRACT THIN-LAYER drying rates of sunflower were determined experimentally as a function of oil content, drying air temperature and initial moisture content. The oil content had almost no effect on drying rate. The drying air temperature had the greatest effect, and initial moisture content had a small effect at the beginning of the drying test. The data closely fit a model suggested by Syarief et al. (1984) at the lower initial moisture content (26% d.b.), but not as well at the higher initial moisture content (33% d.b.) at drying temperatures of 27, 60 and 93C (80, 140 and 200F). New parameters developed for the model resulted in a good fit at both initial moisture contents..