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dc.contributor.authorGarcía Solaesa, Ángela 
dc.contributor.authorSanz Díez, Mª Teresa 
dc.contributor.authorMelgosa Gómez, Rodrigo 
dc.contributor.authorBeltrán Calvo, Sagrario 
dc.date.accessioned2017-09-06T07:48:48Z
dc.date.available2018-10-01T02:45:06Z
dc.date.issued2017-10
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10259/4584
dc.description.abstractMono- 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.en
dc.description.sponsorshipEuropean 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.en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieren
dc.relation.ispartofFood Research International. 2017, V. 100, Part 1, p. 572-578en
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectFish oilen
dc.subjectGlycerolysisen
dc.subjectMicroemulsionen
dc.subjectSC-CO2en
dc.subjectPeroxides adsorptionen
dc.subject.otherChemical engineeringen
dc.subject.otherIngeniería químicaes
dc.titleSubstrates emulsification process to improve lipase-catalyzed sardine oil glycerolysis in different systems. Evaluation of lipid oxidation of the reaction productsen
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodres.2017.07.048
dc.identifier.doi10.1016/j.foodres.2017.07.048
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersionen


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