High Oleic Palm Oil Research Articles

Effect of homogenization methods on the physical stability of nutrition grade nanoliposomes used for encapsulating high oleic palm oil

Liposomes are encapsulating systems with high biocompatibility and biodegradability, and low toxicity, which have been studied for their ability to act as carriers of hydrophobic and hydrophilic biocompounds. Physical stability is an important parameter regarding liposome production since viability of using an encapsulation system in manufacturing, like the food industry, depends on it. In this study high oleic palm oil were encapsulated in nanoliposomes using three different technologies: microfluidization, ultrasound and rotor-stator, to compare the effect of these technologies in the physical stability of nanoliposomes. The results showed that microfluidization was the best technology regarding the physical stability of nanoliposomes during storage in means of small particle sizes and polydispersity index. The optimal process conditions were obtained by response surface methodology. High oleic palm oil nanoliposomes produced by microfluidization and ultrasound were the ones that presented greater stability when the content of the oil was maximized showing that the oil content had a beneficial effect on liposome stability during storage.

In-vitro digestion of high-oleic palm oil nanoliposomes prepared with unpurified soy lecithin: Physical stability and nano-liposome digestibility

Liposomes are spherical vesicles which can be used as encapsulation systems for transporting and releasing many biocomposites which can be affected by conditions in the gastrointestinal tract; such affectation means that the dominant degradation mechanisms and the factors influencing such degradation must be identified by means of digestion studies. This study was thus aimed to evaluate the physical stability and intestinal digestibility of nanoliposomes (NLs) produced by microfluidization (MF) and ultrasound (US) for high oleic palm oil (HOPO) encapsulation. A standardized in vitro, three-stage (i.e. oral, gastric and intestinal) static model of the gastrointestinal tract was used which had been published by the INFOGEST research network. No statistically significant changes were observed concerning any of the properties regarding stability during the oral phase; however, both types of NL studied here became destabilized during the gastric phase by environmental conditions, such as acid pH and high ion concentration. This was reflected by increased average particle size, the polydispersity index and the Z potential. Decreased particle size was observed during intestinal digestion regarding both technologies compared to gastric phase. MF-produced NLs were larger than US-produced ones during this phase. Intestinal enzymes degraded the system’s triglycerides, leading to 116.04 ± 2.62%w MF and 80.39 ± 2.26%w US free fatty acid release.

OLEIC ACID ENHANCEMENT IN USED FRYING PALM OIL VIA ENZYMATIC ACIDOLYSIS

The extensive amount of used frying palm oil (UFO) generated in Malaysia has caused serious environmental problems. Management of the waste faces a significant challenge especially on choosing the appropriate method by considering the possibilities of contaminating the environment. This study aims to add value to UFO by producing high oleic palm oil. Enzymatic acidolysis using lipase was employed to incorporate oleic acid in the UFO. This study also investigated the effect of enzymatic loading, reaction time and water content on the properties of modified UFO as to find the optimum condition for oleic acid incorporation. Oleic acid incorporation was quantified based on peroxide and iodine values. The optimum conditions for acidolysis process were obtained at enzyme loading of 30% (w/w), reaction time of 24 hours, and water content of 2% (w/w) with substrate mole ratio of 1:2 (UFO: oleic acid) and temperature of 50 °C. At optimum conditions, the modified used frying palm oil (MUFO) has peroxide and iodine values of 19.00 ± 0.99 meq/mg and 31.5 ± 0.42 mg/mg, respectively. After the acidolysis reaction, oleic acid concentration has increased from 27.00 ± 0.70% (v/v) to 62.34 ± 1.29% (v/v), demonstrating their feasibility as a substrate for structured lipid production.

Palm-Based Neopentyl Glycol Diester: A Potential Green Insulating Oil.

The transesterification of high oleic palm oil methyl ester (HOPME) with neopentyl glycol (NPG) has been investigated. The present study revealed the application of low-pressure technology as a new synthesis method to produce NPG diesters. Single variable optimization and response surface methodology (RSM) were implemented to optimize the experimental conditions to achieve the maximum composition (wt%) of NPG diesters. The main objective of this study was to optimize the production of NPG diesters and to characterize the optimized esters with typical chemical, physical and electrical properties to study its potential as insulating oil. The transesterification reaction between HOPME and NPG was conducted in a 1L three-neck flask reactor at specified temperature, pressure, molar ratio and catalyst concentration. For the optimization, four factors have been studied and the diester product was characterized by using gas chromatography (GC) analysis. The synthesized esters were then characterized with typical properties of transformer oil such as flash point, pour point, viscosity and breakdown voltage and were compared with mineral insulating oil and commercial NPG dioleate. For formulation, different samples of NPG diesters with different concentration of pour point depressant were prepared and each sample was tested for its pour point measurement. The optimum conditions inferred from the analyses were: molar ratio of HOPME to NPG of 2:1.3, temperature = 182°C, pressure = 0.6 mbar and catalyst concentration of 1.2%. The synthesized NPG diesters showed very important improvement in fire safety compared to mineral oil with flash point of 300°C and 155°C, respectively. NPG diesters also exhibit a relatively good viscosity of 21 cSt. The most striking observation to emerge from the data comparison with NPG diester was the breakdown voltage, which was higher than mineral oil and definitely in conformance to the IEC 61099 limit at 67.5 kV. The formulation of synthesized NPD diesters with VISCOPLEX® pour point depressant has successfully increased the pour point of NPG diester from -14°C to -48°C. The reaction time for the transesterification of HOPME with NPG to produce NPG diester was successfully reduced to 1 hour from the 14 hours required in the earlier synthesis method. The main highlight of this study was the excess reactant which is no longer methyl ester but the alcohol (NPG). The optimum reaction conditions for the synthesis were molar ratio of 2:1.13 for NPG:HOPME, 182°C, 0.6 mbar and catalyst concentration of 1.2 wt%. The maximum NPG diester yield of 87 wt% was consistent with the predicted yield of 87.7 wt% obtained from RSM. The synthesized diester exhibited better insulating properties than the commercial products especially with regards to the breakdown voltage, flash point and moisture content.

Physical, thermal and thermodynamical study of high oleic palm oil nanoemulsions

Nanoemulsions are useful for encapsulating nutritionally compounds of the high oleic palm oil (HOPO) including β-carotene and tocopherols. However, some nanoemulsions can be thermodynamically unstable. For this reason, it is important to understand the thermal and thermodynamic stability of nanoemulsions and to investigate both the parameters that cause, and the mechanisms associated with, the destabilization. In this sense, the DSC, TGA and destabilization analysis were used. In this work, the average droplet size (ADS) and zeta potential (ζ) had a significant influence over HOPO nanoemulsions stability. The range of ADS and ζ were between 162 and 839 nm and −9 to −40 mV, respectively. Furthermore, the HOPO nanoemulsions were establish until temperatures of 80 °C, showing lower loss of weight when the ADS was higher. Additionally, the destabilization of nanoemulsions occurred by the Ostwald ripening mechanism. The Ostwald ripening rate was provided as stability parameter which increased to nanoemulsions with ADS higher between 5 × 10−23 and 8 × 10−23 m3/s.

Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties

The milk whey is a by-product of the dairy industry with a relevant protein concentration which can be employed as a wall material in spray drying processes. In this work, milk whey was used to encapsulate high oleic palm oil (HOPO) nanoemulsions. The HOPO/whey ratio and the atomization system (two-fluid nozzle and rotary disc) had a significant influence in the capsule formation. In addition, the release of the oleic acid (AO) from HOPO was evaluated by dialysis bag method for powders obtained by both types of atomizers. Different powders were obtained with good physical properties (particle diameter: 6.1–18.8 μm, aw: 0.058–0.125, moisture: 0.86–2.39%, bulk density: 390–770 kg/m3, dissolution rate: 55–115s) from stable nanoemulsions with high encapsulation efficiencies (77 to 99%). On the other hand, the release percents of AO were 82.8 and 75.8% for the two-fluid nozzle and the rotary disc, respectively. The release was not completed in the tested time (7 h) due to stable HOPO-whey linkages, and the gradient that must be broken was higher. Aditionally, an inverse relation was found between diameter particle and AO release.

Development of palm-based neopentyl glycol diester as dielectric fluid and its thermal aging performance

The potential of palm-based neopentyl glycol diester as dielectric insulating fluid was investigated. The details of the transesterification of high oleic palm oil methyl ester (POME) with neopentyl glycol (NPG) with the final product yield of more than 90 wt% of NPG diester were discussed. The thermal aging performance of NPG diester was compared with conventional mineral insulating oil at 90, 110 and 130 °C. This paper focused mainly in the effects of aging to chemical, physical and electrical properties of NPG diester. Apart from being fully biodegradable and non-toxic, the synthesized diesters exhibited high flashpoint and the breakdown voltage was comparable to mineral oil. The result indicated that throughout the aging period, NPG diester exhibited lower acid value than mineral oil and no significant change in viscosity was observed. The study on mechanical properties of insulating paper aged in NPG diester shows higher tensile strength than paper aged in mineral oil. The synthesized esters have shown great potential to be used as transformer oil.

REVIEW ON THE POTENTIAL USE OF WASTE COOKING PALM OIL IN THE PRODUCTION OF HIGH OLEIC PALM OIL VIA ENZYMATIC ACIDOLYSIS

Production of structured lipids (SL) or tailor made fats provides an opportunity for cheap oils and fats to be utilized for the synthesis of high added value products. Much attention is being paid to SL due to their potential biological functions, industrial applications, and nutritional perspectives. The paper reviews the potential of waste cooking palm oil (WCPO) as an alternative substrate for the production of structured lipids especially for the production of high oleic palm oil. Utilization of waste cooking oil for biodiesel productions is well explored. However, WCPO utilization properties are still lacking scientific investigation due to limited chemical and physical functionalities. Therefore, enhancement of WCPO into high quality oil offers an alternative to be utilized for wide range of applications, thus reduce the environmental effect causes by its disposal problems. The paper also reviews and discusses the production of structured lipid via enzymatic acidolysis.

Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization)

Abstract Nanoemulsions present benefits such as an increase in the bioavailability, solubility and targeted delivery of encapsulated substances, and thus, they are a method of incorporating high nutritional value oils, such as high-oleic palm oil (HOPO). In this work, O/W nanoemulsions were obtained by microfluidization using HOPO (1–20% w/w) in the oily phase along with whey (1–20% w/w), Tween 20 (1:1 w/w ratio) and water in the aqueous phase following a surface response design methodology. The response variables were the average drop size (ADS), the polydispersity index (PDI), the zeta potential (ζ), CIELAB color parameters and viscosities of the fresh nanoemulsions (0 days) and nanoemulsions stored at two temperatures (5 and 19 °C) for 4 days. The ADS, PDI and ζ values varied between 163 and 2268 nm, 0.2 and 1, and − 29.7 and − 47.2 mV, respectively. The viscosity was affected by the storage temperature; after 4 days at 19 °C, it increased almost 6-fold compared to the viscosity of the fresh sample. With regards to the color parameters, significant changes were observed based on the concentrations of HOPO and whey. In addition, the prediction equations only presented errors below 7% for the evaluated variables, with R 2 values above 0.85. Finally, the influence of whey protein denaturation at 60 °C on the stabilities of the two most stable nanoemulsions, according to the optimization process, was observed. Industrial relevance Among its many benefits, nanoencapsulation is characterized by increasing the bioavailability of the encapsulated active compound and by the protection that it grants against environmental and processing effects, as micronutrients (for example vitamins) can be susceptible to chemical, enzymatic and/physical instability prior, during and after the processing of food products that contain. One of the techniques studied in recent decades for obtaining nanoemulsions is microfluidization. Microfluidization is a high-energy method that uses high pressure to force the fluid through microchannels that have a specific configuration, emulsifying the fluid by the combined effects of cavitation, shear and impact, thus showing an excellent emulsifying efficiency. However, in food industries the use of microfluidization is not popular and other kind of high shear homogenization are used. In this work, the development of stable emulsions using microfluidization, calls for the use of other types of materials that can provide emulsifying characteristics, such as whey, a compound that is currently one of the main effluents of dairy processes, depending on the type of product. Obtaining nanoemulsions for encapsulation purposes has been studied in many functional products, but to the best of our knowledge, it has not been reported with high-oleic palm oil. This oil contains approximately 50% saturated, 10% di-unsaturated and 40% monounsaturated fatty acids, with oleic acid in sn-2 position in triacylglycerols. This composition makes palm oil as soluble as olive oil. In addition, high-oleic palm oil (HOPO), in particular, has a high stability because it is an oleic acid-rich oil, which has been introduced to replace trans fats and has presented a healthy alternative to such fats in food formulations and the fried food industry. It is also important to highlight that oleic acid has a range of health benefits, such as a decrease in the total cholesterol, an increase in HDL (high-density lipoprotein) and a decrease in LDL (low-density lipoprotein). Oleic acid also retards the development of heart diseases, promotes the formation of antioxidants in the body and reinforces the integrity of the cell wall. In addition, red palm oil (crude) contributes significant nutritional value because it is rich in β-carotenes, α-tocopherol and tocotorienols, supplying vitamins and provitamins that are important for but not produced by the human body. Finally, this work demonstrates that emulsion drop size does not affect the stability of the nanoemulsion if it formulation is designed. Therefore, the goal of this work was to evaluate the most favorable conditions for the microfluidization, formulation and storage of HOPO nanoemulsions using whey powder to produce stable nanoemulsions.

Activity of Calcium Methoxide Catalyst for Synthesis of High Oleic Palm Oil Based Trimethylolpropane Triesters as Lubricant Base Stock

High oleic palm oil based trimethylolpropane triesters (TMPTE) are potential biodegradable base stocks for lubricant production. Calcium methoxide was used as a catalyst for the synthesis of TMPTE through chemical transesterification of high oleic palm oil methyl esters (POME) with trimethylolpropane (TMP). The effects of the main operating variables, i.e., temperature, pressure, molar ratio of TMP to POME, and the catalyst amount, on the yield of TMPTE were appraised. The amount of soap produced under these conditions was examined. The optimum conditions for the reaction were the reaction temperature set at 170 °C, molar ratio of TMP:POME set at 1:6, pressure of the system maintained at 50 mbar, and mass ratio of calcium methoxide set at 0.3% per weight of reaction mixture. Trimethylolpropane esters containing 98% w/w triesters were successfully synthesized under these conditions within 8 h reaction time. Saponification occurred under these conditions; however, the soap formation was less than that produced when homogeneous catalyst was used.

Properties of High‐Oleic Palm Oils Derived by Fractional Crystallization

High-oleic palm oil (HOPO) with an oleic acid content of 59.0% and an iodine value (IV) of 78.2 was crystallized in a 200-kg De Smet crystallizer with a predetermined cooling program and appropriate agitation. The slurry was then fractionated by means of dry fractionation at 4, 8, 10, 12, and 15 degrees C. The oil and the fractionated products were subjected to physical and chemical analyses, including fatty acid composition, triacylglycerol and diacylglycerol composition, solid fat content, cloud point, slip melting point, and cold stability test. Fractionation at 15 degrees C resulted in the highest olein yield but with minimal oleic acid content. Due to the enhanced unsaturation of the oil, fractionation at relatively lower crystallization temperature showed a considerable effect on fatty acid composition as well as triacylglycerol and diacylglycerol composition of liquid fractions compared to higher crystallization temperature. The olein and stearin fractionated at 4 degrees C had the best cold stability at 0 degrees C and sharper melting profile, respectively.

Physico-chemical Properties and Performance of High Oleic and Palm-Based Shortenings

Solid fat from fractionation of palm-based products was converted into cake shortening at different processing conditions. High oleic palm stearin with an oleic content of 48.2 % was obtained from fractionation of high oleic palm oil which was produced locally. Palm product was blended with different soft oils at pre-determined ratio and further fractionated to obtain the solid fractions. These fractions were then converted into cake shortenings named as high oleic, N1 and N2 blends. The physico-chemical properties of the experimental shortenings were compared with those of control shortenings in terms of fatty acid composition (FAC), iodine value (IV), slip melting point (SMP), solid fat content (SFC) and polymorphic forms. Unlike the imported commercial shortenings as reported by other studies and the control, experimental shortenings were trans-free. The SMP and SFC of experimental samples, except for the N2 sample, fell within the ranges of commercial and control shortenings. The IV was higher than those of domestic shortenings but lower when compared to imported and control shortenings. They were also observed to be beta tending even though a mixture of beta and beta' was observed in the samples after 3 months of storage. The shortenings were also used in the making of pound cake and sensory evaluation showed the good performance of high oleic sample as compared to the other shortenings.

Lubrication properties of trimethylolpropane esters based on palm oil and palm kernel oils

AbstractDue to the global drive towards biodegradable products, trimethylolpropane [2‐ethyl‐2‐(hydroxymethyl)‐1, 3‐propanediol] (TMP) esters based on palm and palm kernel oils were synthesized, their lubrication properties evaluated, and their potential as base stock for biodegradable lubricants assessed. Two types of TMP esters were considered: palm kernel (PKOTE) and palm oil (PPOTE) TMP esters, derived from palm oil and palm kernel methyl esters, respectively. Lubrication properties such as viscosity, viscosity index (VI) and pour point (PP) were determined according to methods of the American Society for Testing and Materials. Wear and friction properties were evaluated using a four‐ball test machine, while oxidative stability was studied with the Penn State Micro‐oxidation thin‐film test. High VI ranges between 170 to 200 were recorded for these base stocks. PP were relatively high, between 4 to —1 °C, but were improved to at least —33 °C in high oleic palm oil TMP esters. The effects of chemical structure and impurities on wear properties and oxidative stability were also studied. The presence of methyl esters was found to improve wear, but hydroxyl groups in mono‐ and diesters had negative effects at high concentrations. Differences in chemical structures of PKOTE and PPOTE were shown to affect friction and wear results. Both base fluids exhibit oxidative stability comparable to other high oleic base fluids.