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Alejandro G Marangoni - One of the best experts on this subject based on the ideXlab platform.
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using Canola Oil organogels as fat replacement in liver pâte
Journal of Food Science, 2019Co-Authors: S Barbut, Alejandro G Marangoni, Uwe Thode, Brian E TiensaAbstract:Five Canola Oil organogel formulations were used to replace pork fat in pâtes to increase unsaturated fat content, and to determine their effects on texture and sensory properties. While pâtes made with Canola Oil were softer than the control pork fat product at room temperature, pâtes made with gelled Canola Oil (organogel pâtes) had similar hardness values to the control. Back extrusion results (also a measure of spreadability) showed that pâte made with Canola Oil only was softer than the control at 4 °C, but the pâtes made with organogels were similar to the control. Organogel pâtes were perceived to have similar sensory hardness, Oiliness, and juiciness as the control. Pâtes made with organogels showed higher Oil loss, over time, compared to control; however, pâtes made with organogels containing glycerol monostearate showed lower Oil loss after 24 hr (P < 0.05) compared to the other organogel treatments. Light microscopy showed that fat globule size was notably larger in pâtes made with organogels than in the pork fat and the Canola Oil control pâtes. The color of organogel pâtes was darker compared to pâtes made with pork fat or Canola Oil only. Sensory data showed that all fat replaced pâtes had very similar flavor profiles. Overall, organogel pâtes showed comparable textural, physical, and sensory properties to the traditional pâte made with pork fat, while reducing the saturated fat content by 60%. PRACTICAL APPLICATION: Use of vegetable Oil in highly emulsified liver pâte has been shown to be possible via the use of organogels prepared with ethylcellulose. This has been a challenge because some of the meat proteins are heat denatured prior to the emulsification process. Overall, the use of organogels, with specific hardness and Oil retention values, is possible as demonstrated in this publication.
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micronutrient content of cold pressed hot pressed solvent extracted and rbd Canola Oil implications for nutrition and quality
European Journal of Lipid Science and Technology, 2014Co-Authors: Saeed M Ghazani, Guadalupe Garciallatas, Alejandro G MarangoniAbstract:In this study the quality characteristics and content of healthy minor components of four crude Canola Oils as an effect of different Oil extraction method (solvent extraction, hot pressing, and cold pressing) were studied. Cold-pressed Canola Oils had lower concentrations of FFA, PV, p-AV and chlorophylls than solvent-extracted, and hot-pressed Canola Oils. Oils obtained via the different extraction methods had different fatty acid profiles as well as dissimilar amounts of tocopherols, phytosterols, and polyphenols. The amount of total tocopherols in solvent-extracted Canola Oil was 493 mg/kg compared to 388 mg/kg for hot-pressed Canola Oil. The tocopherol content for two other cold-pressed and one other RBD Canola Oil was 366, 354, and 327 mg/kg, respectively. Solvent-extracted Canola Oil exhibited the highest free phytosterol content (178 mg/100 g), while RBD Canola Oil only had 129 mg/100 g of free phytosterols. While cold-pressed Canola Oil had the lowest amount of polyphenols, traditional refining resulted in almost complete removal of polyphenols from Canola Oil.
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Minor Components in Canola Oil and Effects of Refining on These Constituents: A Review
Journal of the American Oil Chemists' Society, 2013Co-Authors: Saeed Mirzaee Ghazani, Alejandro G MarangoniAbstract:Crude Canola Oil is composed mainly of triacylglycerols but contains considerable amounts of desirable and undesirable minor components. Crude Canola Oil is refined in order to remove undesirable minor compounds that make this Oil unusable in food products. However, refining can also cause the removal of desirable health-promoting minor components from the Oil. The first section of this review describes the chemical composition of Canola Oil, followed by a brief introduction to the effects of minor components on Canola Oil quality and stability. Following a review of traditional Canola Oil refining methods, the effects of individual refining stages on the removal of both desirable and undesirable components from Canola Oil are presented and contrasted with other common vegetable Oils.
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minor constituents in Canola Oil processed by traditional and minimal refining methods
Journal of the American Oil Chemists' Society, 2013Co-Authors: Saeed M Ghazani, Guadalupe Garciallatas, Alejandro G MarangoniAbstract:The minimal refining method described in the present study made it possible to neutralize crude Canola Oil with Ca(OH)2, MgO, and Na2SiO3 as alternatives to NaOH. After citric acid degumming, about 98 % of the phosphorous content was removed from crude Oil. The free fatty acid content after minimal neutralization with Ca(OH)2 decreased from 0.50 to 0.03 %. Other quality parameters, such as peroxide value, anisidine value, and chlorophyll content, after traditional and minimal neutralization were within industrial acceptable levels. The use of Trisyl silica and Magnesol R60 made it feasible to remove the hot-water washing step and decreased the amount of residual soap to <10 mg/kg Oil. There were no significant changes in chemical characteristics of Canola Oil after using wet and dry bleaching methods. During traditional neutralization, the total tocopherol loss was 19.6 %, while minimal refining with Ca(OH)2, MgO, and Na2SiO3 resulted in 7.0, 2.6, and 0.9 % reductions in total tocopherols. Traditional refining removed 23.6 % of total free sterols, while after minimal refining free sterols content did not change. Both traditional and minimal refining resulted in almost complete removal of polyphenols from Canola Oil. Total phytosterols and tocopherols in two cold-pressed Canola Oils were 774 and 836 mg/100 g, and 366 and 354 mg/kg, respectively. The minimal refining method described in the present study was a new practical approach to remove undesirable components from crude Canola Oil meeting commercial refining standards while preserving more healthy minor components.
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tailoring the textural attributes of butter fat Canola Oil blends via rhizopus arrhizus lipase catalyzed interesterification 2 modifications of physical properties
Journal of Agricultural and Food Chemistry, 1998Co-Authors: Dérick Rousseau, Alejandro G MarangoniAbstract:The effects of sn-1,3 specific Rhizopus arrhizus lipase-catalyzed enzymatic interesterification on the physical properties of butter fat/Canola Oil blends [100% butter fat (w/w) to 60% butter fat/40% Canola Oil (w/w) (60:40)] were determined. Enzymatic interesterification (EIE) lowered and linearized the solid fat content (SFC) versus temperature profile of all noninteresterified (NIE) blends in the 5−40 °C range. The largest drops in SFC as a result of EIE occurred with native butter fat between 5 and 10 °C. Dropping points (DP) decreased 1−3 °C for all blends upon interesterification, and the decrease in DP as a function of Canola Oil proportion in the blend was more pronounced for the EIE than for the NIE blends (0.16 °C/wt % versus 0.10 °C/wt %, respectively). Isothermal crystallization behavior monitored turbidimetrically (onset of crystallization) showed that EIE did not alter the crystallization behavior of butter fat, yet did alter that of the blends. Rheological characterization included large an...
Dérick Rousseau - One of the best experts on this subject based on the ideXlab platform.
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comparison of crystallization properties of a palm stearin Canola Oil blend and lard in bulk and emulsified form
Food Research International, 2002Co-Authors: Shawn Campbell, Douglas H Goff, Dérick RousseauAbstract:Abstract Physical properties of lard and a palm stearin/Canola Oil (PSCO) blend were characterized with respect to their nucleation and crystallization properties in both bulk and emulsified form over a range of temperatures. Emulsification resulted in a significant decrease (P
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tailoring the textural attributes of butter fat Canola Oil blends via rhizopus arrhizus lipase catalyzed interesterification 2 modifications of physical properties
Journal of Agricultural and Food Chemistry, 1998Co-Authors: Dérick Rousseau, Alejandro G MarangoniAbstract:The effects of sn-1,3 specific Rhizopus arrhizus lipase-catalyzed enzymatic interesterification on the physical properties of butter fat/Canola Oil blends [100% butter fat (w/w) to 60% butter fat/40% Canola Oil (w/w) (60:40)] were determined. Enzymatic interesterification (EIE) lowered and linearized the solid fat content (SFC) versus temperature profile of all noninteresterified (NIE) blends in the 5−40 °C range. The largest drops in SFC as a result of EIE occurred with native butter fat between 5 and 10 °C. Dropping points (DP) decreased 1−3 °C for all blends upon interesterification, and the decrease in DP as a function of Canola Oil proportion in the blend was more pronounced for the EIE than for the NIE blends (0.16 °C/wt % versus 0.10 °C/wt %, respectively). Isothermal crystallization behavior monitored turbidimetrically (onset of crystallization) showed that EIE did not alter the crystallization behavior of butter fat, yet did alter that of the blends. Rheological characterization included large an...
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tailoring the textural attributes of butter fat Canola Oil blends via rhizopus arrhizus lipase catalyzed interesterification 1 compositional modifications
Journal of Agricultural and Food Chemistry, 1998Co-Authors: Dérick Rousseau, Alejandro G MarangoniAbstract:Butter fat/Canola Oil blends ranging from 100% butter fat (w/w) to 60:40% butter fat/Canola Oil were enzymatically interesterified with an sn-1,3 specific lipase from Rhizopus arrhizus in a liquid/solid two-phase system. Interesterification progress was monitored by following the changes in the relative proportions of 50-carbon triacylglycerols (TAGs) to 38-carbon TAGs (50/38 ratio) as a function of reaction duration. Most of the changes in TAGs occurred within the first 24 h of reaction. As the proportion of Oil in the blend increased, greater changes in TAG composition became apparent. The interesterification reaction was optimal at 0.35% water content (w/w). The initial rate of hydrolysis was linearly dependent on initial water content within the range 0−0.55% water (w/w). Free fatty acids released ranged from 3 to 4.5% after 96 h of interesterification. The predominant free fatty acids were oleic acid (18:1) and palmitic acid (16:0). The lipase displayed little activity toward butyric acid (4:0) and c...
Solange Guidolin Canniattibrazaca - One of the best experts on this subject based on the ideXlab platform.
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pineapple by product and Canola Oil as partial fat replacers in low fat beef burger effects on oxidative stability cholesterol content and fatty acid profile
Meat Science, 2016Co-Authors: Miriam Mabel Selani, Giovanna A N Shirado, Gregorio Borghese Margiotta, Sonia Maria De Stefano Piedade, Carmen J Contrerascastillo, Mariana L Rasera, Amanda C Marabesi, Solange Guidolin CanniattibrazacaAbstract:The effect of freeze-dried pineapple by-product and Canola Oil as fat replacers on the oxidative stability, cholesterol content and fatty acid profile of low-fat beef burgers was evaluated. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple by-product (PA), Canola Oil (CO), and pineapple by-product and Canola Oil (PC). Low-fat cooked burgers showed a mean cholesterol content reduction of 9.15% compared to the CN. Canola Oil addition improved the fatty acid profile of the burgers, with increase in the polyunsaturated/saturated fatty acids ratio and decrease in the n-6/n-3 ratio, in the atherogenic and thrombogenic indexes. The oxidative stability of the burgers was affected by the vegetable Oil addition. However, at the end of the storage time (120 days), malonaldehyde values of CO and PC were lower than the threshold for the consumer's acceptance. Canola Oil, in combination with pineapple by-product, can be considered promising fat replacers in the development of healthier burgers.
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effects of pineapple byproduct and Canola Oil as fat replacers on physicochemical and sensory qualities of low fat beef burger
Meat Science, 2016Co-Authors: Miriam Mabel Selani, Giovanna A N Shirado, Gregorio Borghese Margiotta, Erick Saldana, Fernanda Papa Spada, Sonia Maria De Stefano Piedade, Carmen J Contrerascastillo, Solange Guidolin CanniattibrazacaAbstract:Pineapple byproduct and Canola Oil were evaluated as fat replacers on physicochemical and sensory characteristics of low-fat burgers. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple byproduct (PA), Canola Oil (CO), pineapple byproduct and Canola Oil (PC). Higher water and fat retention and lower cooking loss and diameter reduction were found in burgers with byproduct addition. In raw burgers, byproduct incorporation reduced L*, a*, and C* values, but these alterations were masked after cooking, leading to products similar to CN. Low-fat treatments were harder, chewier, and more cohesive than full-fat burgers. However, in Warner Bratzler shear measurements, PA and PC were as tender as CN. In QDA, no difference was found between CN and PC. Pineapple byproducts along with Canola Oil are promising fat replacers in beef burgers. In order to increase the feasibility of use of pineapple byproduct in the meat industry, alternative processes of byproduct preparation should be evaluated in future studies.
Edward C. Little - One of the best experts on this subject based on the ideXlab platform.
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fcc coprocessing Oil sands heavy gas Oil and Canola Oil 1 yield structure
Fuel, 2015Co-Authors: Siauw H Ng, Mustafa Alsabawi, Fuchen Ding, Hao Ling, Jinsheng Wang, Ying Zheng, Edward C. LittleAbstract:Abstract Reducing the carbon footprint or GHG emissions is a major challenge during the production and processing of Canadian Oil sands bitumen for clean transportation fuels. Co-processing bitumen derived feeds and biomass may provide an alternative solution since the level of GHG emissions for producing renewable biofuels is considered significantly lower than that for fossil fuels. In many developed countries, it is required that biofuels replace from 6% to 10% of petroleum fuels in the near future. Co-processing biomass and bitumen feeds can use existing refining infrastructure and technologies, saving capital and operating costs. In addition, co-processing may generate synergies that improve gasoline and diesel qualities. The current study investigates the catalytic cracking performances of pure heavy gas Oil (HGO) derived from Oil sands synthetic crude and a mixture of 15 v% Canola Oil in HGO using a commercial equilibrium catalyst under typical FCC conditions. Cracking experiments were performed using a bench-scale Advanced Cracking Evaluation (ACE) unit at fixed weight hourly space velocity (WHSV) of 8 h−1, 490–530 °C, and catalyst/Oil ratios of 4–12 g/g. Higher conversion, dry gas yield, and liquefied petroleum gas (LPG) yield were observed at a given catalyst/Oil ratio when cracking the HGO/Canola Oil blend compared with pure HGO. The increase in dry gas yield can be attributed to the decarboxylation and decarbonylation reactions in the presence of triglycerides composed of fatty acids in the feed, leading to the formation of CO2 and CO. In general, at a given conversion, the addition of Canola Oil resulted in lower gasoline yield at the expense of water formation. As well, lower coke yield was observed for the blend. The relatively high nitrogen content in the feeds played an important role in catalyst activity and selectivity, particularly at low reaction temperatures.
Feral Temelli - One of the best experts on this subject based on the ideXlab platform.
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lipase catalysed interesterification between Canola Oil and fully hydrogenated Canola Oil in contact with supercritical carbon dioxide
Food Chemistry, 2013Co-Authors: Ehsan Jenab, Feral Temelli, Jonathan M. CurtisAbstract:The processing parameters in enzymatic reactions using CO2-expanded (CX) lipids have strong effects on the physical properties of liquid phase, degree of interesterification, and physicochemical properties of the final reaction products. CX-Canola Oil and fully hydrogenated Canola Oil (FHCO) were interesterified using Lipozyme TL IM in a high pressure stirred batch reactor. The effects of immobilised enzyme load, pressure, substrate ratio and reaction time on the formation of mixed triacylglycerols (TG) from trisaturated and triunsaturated TG were investigated. The optimal immobilised enzyme load, pressure, substrate ratio and time for the degree of interesterification to reach the highest equilibrium state were 6% (w/v) of initial substrates, 10 MPa, blend with 30% (w/w) of FHCO and 2h, respectively. The physicochemical properties of the initial blend and interesterified products with different FHCO ratios obtained at optimal reaction conditions were determined in terms of TG composition, thermal behaviour and solid fat content (SFC). The amounts of saturated and triunsaturated TG decreased while the amounts of mixed TG increased as a result of interesterification. Thus, the interesterified product had a lower melting point, and broader melting and plasticity ranges compared to the initial blends. These findings are important for better understanding of CX-lipid reactions and for optimal formulation of base-stocks of margarine and confectionary fats to meet industry demands.
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Viscosity measurement and modeling of Canola Oil and its blend with Canola stearin in equilibrium with high pressure carbon dioxide
The Journal of Supercritical Fluids, 2011Co-Authors: Ehsan Jenab, Feral TemelliAbstract:Abstract During enzymatic reactions carried out in supercritical CO 2 (SCCO 2 ) media, CO 2 can expand the liquid reactant mixture, especially lipid-type substances, due to pressure increase and dissolution of CO 2 , causing viscosity reduction, and improvement of the diffusion of reactants and products. For better understanding of the transesterification reaction of Canola Oil and Canola stearin in SCCO 2 media, the viscosity of Canola Oil at 40, 50, 65, and 75 °C and its blend with Canola stearin (30 wt%) at 65 °C in equilibrium with high pressure CO 2 was measured up to 12.4 MPa using a rotational rheometer equipped with a high pressure cell. The solubility of CO 2 in Canola Oil at 40 and 65 °C and its blend with Canola stearin at 65 °C was also determined at pressures of up to 20 MPa using a high pressure view cell. The viscosity of Canola Oil at 40, 50, 65, and 75 °C and its blend with Canola stearin at 65 °C decreased exponentially to 87.2, 84.7, 74.8, 66.2, and 74.2% of its value at atmospheric pressure, respectively, with pressure increase up to 12.4 MPa. The viscosity of the samples decreased with an increase in temperature, but the effect of temperature diminished above 10 MPa. The viscosities of CO 2 -expanded Canola Oil and its blend with Canola stearin at 65 °C were similar up to 12.4 MPa. The samples exhibited shear-thickening behavior as the flow behavior index reached almost 1.2 at elevated pressures. The mass fraction of CO 2 in Canola Oil at 40 and 65 °C and its blend with Canola stearin at 65 °C reached 24 and 21% at 20 MPa, respectively. The Grunberg and Nissan model was used to correlate the viscosity of CO 2 -expanded lipid samples.
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kinetic modeling of hydrolysis of Canola Oil in supercritical media
Journal of Supercritical Fluids, 2008Co-Authors: Paul Moquin, Feral TemelliAbstract:Abstract The industrial production of free fatty acids (FFA) by Oil hydrolysis could benefit from the properties of supercritical carbon dioxide (SC-CO 2 ). Indeed, SC-CO 2 is an excellent reaction medium and its use simplifies the separation of the FFA from the product mixture. Although the benefits of SC-CO 2 are known, it is not currently used commercially, in part due to the lack of reaction kinetics information. Therefore, the objective of this study was to investigate the kinetics of Canola Oil hydrolysis in SC-CO 2 media. Reactions in SC-CO 2 were conducted at 250 °C, 10–30 MPa, and using 1:3, 1:17 and 1:70 Canola Oil to water initial molar ratio (o/w). Reactions were also conducted in supercritical nitrogen at 10 MPa, 250 °C and 1:17 o/w. Samples were collected as a function of time and monoacylglycerol, diacylglycerol, triacylglycerol and FFA concentrations were determined. Rate constants were obtained by kinetic modeling of the data. The maximum rate of FFA production (FFA max ) was not affected ( p > 0.05) by supercritical media or pressure but it was delayed at 30 MPa. FFA max increased significantly ( p
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supercritical carbon dioxide extraction of carotenoids from carrot using Canola Oil as a continuous co solvent
Journal of Supercritical Fluids, 2006Co-Authors: Mei Sun, Feral TemelliAbstract:Abstract The “natural” food colorants, carotenoids, are of great importance to human health. In an effort to enhance the efficiency of SC-CO 2 extraction of carotenoids from carrots, Canola Oil was investigated as a continuous co-solvent. The carotenoid content of the starting material was determined by traditional solvent extraction (TSE). Carrot samples with different particle size and moisture content were extracted with SC-CO 2 at different temperature, pressure, Canola Oil concentration and CO 2 flow rate for 4 h. Carotenoids were identified and quantified by HPLC analysis. α-Carotene, β-carotene, and lutein were the main carotenoids in the extracts. When Canola Oil was added as a co-solvent, the α- and β-carotene yields were improved more than twice and lutein yield was more than four times higher compared to those obtained with SC-CO 2 extraction alone. Both increasing temperature and increasing pressure had significant positive effects on the carotene yields except for that of lutein. Larger particle size had a negative effect on carotenoid yields. The α- and β-carotene yields decreased with moisture while the lutein yield increased. Higher carotenoid yields were achieved after 4 h of extraction at higher flow rate, while more carotenoids were solubilized in SC-CO 2 at lower flow rate. The highest carotenoid yields were obtained at 70 °C, 55.1 MPa, 5% Canola Oil concentration (w/w of CO 2 ), 0.25–0.5 mm particle size, 0.8% moisture content of feed material, and 2 L/min CO 2 flow rate. Employing Canola Oil as a continuous co-solvent in SC-CO 2 extraction is a novel and efficient technique for the recovery of carotenoids from natural materials.