Foods, Vol. 15, Pages 439: New Insight into Cavitation-Assisted Chemical Refining and Enzymatic Modification of Vegetable Oils and Their Impact on Physicochemical Properties of Final Products

Foods doi: 10.3390/foods15030439

Authors:
Katsiaryna Kalenchak
Lucie Nováková
Tereza Váchalová
Tereza Honzíková
Tomáš Hybner
Aleš Rajchl
Helena Čížková
Iveta Šístková
Vojtěch Kružík
Markéta Berčíková
Jan Kyselka

The present study evaluates the impact of cavitation on the performance of the chemical refining of rapeseed oils and the enzymatic interesterification of fat blends using a powerful UP400S ultrasonicator (400 W, 20 kHz). Ultrasound-assisted alkali neutralization achieved efficiency comparable to that of the conventional 60 min process in only 7 min, with similar refining losses (5.04–6.80 wt.%), although slightly higher lipid peroxidation was observed. Performing the ultrasound cavitation under a protective nitrogen atmosphere minimized the formation of lipid peroxides and their breakdown products (i.e., hexanal, nonanal), partially protected tocopherols, and improved oxidative stability (IP at 120 °C = 3.9–4.4 h). Ultrasound-assisted enzymatic interesterification (EIE) of palm kernel fat and a palm stearin blend catalyzed by immobilized lipases (Lipozyme TL IM, Lipozyme RM IM, Novozyme 435) was carried out for the first time. Cavitation accelerated triacylglycerol rearrangement, reduced reaction time from 6 h (9.0·10−3 to 1.6·10−2 min−1) to only 1 h (5.5·10−2 to 1.2·10−1 min−1), and significantly affected melting point stabilization and solid fat content profile. In summary, ultrasound cavitation substantially enhanced mass transfer and reaction kinetics, demonstrating strong potential for process intensification in the edible oil industry. Further optimization of reaction conditions is required before large-scale industrial implementation.

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