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oai:riubu.ubu.es:10259/45842022-04-29T12:02:46Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

García Solaesa, Ángela 219 500 Sanz Díez, Mª Teresa 530 500 Melgosa Gómez, Rodrigo 357 500 Beltrán Calvo, Sagrario 57 500 2017-09-06T07:48:48Z 2018-10-01T02:45:06Z 2017-10 0963-9969 http://hdl.handle.net/10259/4584 10.1016/j.foodres.2017.07.048 Mono- and diacylglycerols rich in omega-3 have a great interest due to their good bioavailability and oxidation stability compared with other kind of omega-3 concentrates. The main drawback in mono- and diacylglycerols production by glycerolysis is the immiscibility of the substrates, oil and glycerol. To improve mass transfer rates, avoiding the use of organic solvents, emulsification of both reactants as reverse micelles (glycerol-in-oil) was carried out previous to lipase-catalyzed sardine oil glycerolysis. Substrate emulsification yielded higher reaction rates compared to kinetics with no previous emulsification, but still lower than in organic solvents. To avoid the use of organic solvent, SC-CO2 was used as reaction medium but no kinetic advantages were demonstrated in the pressure range from 15 to 25 MPa. By increasing temperature, from 40 to 90 °C, reaction rates increased both in a solvent-free system and in SC-CO2 medium. It was also found that an increase in temperature does not lead to an increase in the final oxidation status of the reaction products. This behavior was due to the adsorption capacity of the Lipozyme 435 support, giving lower oxidation status at the highest temperature, 80–90 °C. European Regional Development Fund (ERDF) and Junta de Castilla y León [grant number BU055U16] for financial support. AGS acknowledges University of Burgos and RM MINECO [grant number BES-2013-063937] for their pre-doctoral contracts. application/pdf eng Elsevier Food Research International. 2017, V. 100, Part 1, p. 572-578 http://dx.doi.org/10.1016/j.foodres.2017.07.048 Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Fish oil Glycerolysis Microemulsion SC-CO2 Peroxides adsorption Chemical engineering Ingeniería química Substrates emulsification process to improve lipase-catalyzed sardine oil glycerolysis in different systems. Evaluation of lipid oxidation of the reaction products info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/4584/8/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 8 THUMBNAIL García-FRI_2017.pdf.jpg García-FRI_2017.pdf.jpg IM Thumbnail image/jpeg 4257 https://riubu.ubu.es/bitstream/10259/4584/7/Garc%c3%ada-FRI_2017.pdf.jpg f86ec2bd76a40492be80528461f4840c MD5 7 ORIGINAL García-FRI_2017.pdf García-FRI_2017.pdf application/pdf 901446 https://riubu.ubu.es/bitstream/10259/4584/1/Garc%c3%ada-FRI_2017.pdf 10a6638c5b41d42ba6172bf84c85c4e9 MD5 1 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/4584/5/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 5 TEXT García-FRI_2017.pdf.txt García-FRI_2017.pdf.txt Extracted text text/plain 51116 https://riubu.ubu.es/bitstream/10259/4584/6/Garc%c3%ada-FRI_2017.pdf.txt ff495bba68045fea8234159a4fce29b8 MD5 6 10259/4584 oai:riubu.ubu.es:10259/4584 2022-04-29 14:02:46.932 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es RWwgYXV0b3IgY29tbyDDum5pY28gdGl0dWxhciBkZSBsb3MgZGVyZWNob3MgZGUgcHJvcGllZGFkIGludGVsZWN0dWFsIGRlIGxhIG9icmEsIG8gZGlzcG9uaWVuZG8gZGUgbG9zIGRlYmlkb3MgcGVybWlzb3MgZGUgbG9zIG90cm9zIHRpdHVsYXJlcywgc2kgbG9zIGh1YmllcmEsIHkgZW4gdmlydHVkIGRlIGxvcyBkZXJlY2hvcyBxdWUgbGUgY29uZmllcmUgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3IsIA0KQVVUT1JJWkEgYSBsYSBVbml2ZXJzaWRhZCBkZSBCdXJnb3MgYSBkaWZ1bmRpciwgZGUgbWFuZXJhIGdyYXR1aXRhLCBlbCBjb250ZW5pZG8gZGUgbG9zIGFyY2hpdm9zIGRpZ2l0YWxlcyBxdWUgY29ycmVzcG9uZGVuIGFsIGRvY3VtZW50byBkZXNjcml0byBhbnRlcmlvcm1lbnRlLCBjb24gY2Fyw6FjdGVyIG5vIGV4Y2x1c2l2byB5IGRlIG1hbmVyYSBww7pibGljYSBlbiBhY2Nlc28gYWJpZXJ0byBhIHRyYXbDqXMgZGUgSW50ZXJuZXQsIHBhcmEgbG8gcXVlIGxhIEJpYmxpb3RlY2EgcHJvY2VkZXLDoSBhIGFyY2hpdmFybG9zIGVuIGVsIFJlcG9zaXRvcmlvIEluc3RpdHVjaW9uYWwuIEFzaW1pc21vIGF1dG9yaXphIGEgbGEgVW5pdmVyc2lkYWQgZGUgQnVyZ29zIGEgcmVhbGl6YXIgbGFzIHRyYW5zZm9ybWFjaW9uZXMgbmVjZXNhcmlhcyBkZSBmb3JtYXRvLCBubyBkZSBjb250ZW5pZG8sIHBhcmEgZ2FyYW50aXphciBsYSBwcmVzZXJ2YWNpw7NuIHkgZWwgYWNjZXNvIGVuIGVsIGZ1dHVyby4NCg0KRWwgYXV0b3IgZGlzcG9uZSwgZW4gdG9kbyBjYXNvLCBkZWwgZGVyZWNobyBhIHJldm9jYXIgZXN0YSBhdXRvcml6YWNpw7NuLg0KDQpMYSBjZXNpw7NuIGRlIGRlcmVjaG9zIGRlIGVzdGEgb2JyYSBzZSBlbmN1ZW50cmEgc3VqZXRhIGEgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3I=